http://www.teacher-chef.com Sat, 26 Nov 2016 12:35:45 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.7 38513003 Snickerdoodles http://www.teacher-chef.com/2016/11/26/snickerdoodles/ http://www.teacher-chef.com/2016/11/26/snickerdoodles/#comments Sat, 26 Nov 2016 12:35:45 +0000 http://www.teacher-chef.com/?p=7500 Continue reading

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Tis the Season of Cookies… who am I kidding – EVERY season is should be the season of cookies!

teacher-chef snickerdoodles

When it comes to cookies, there seem to be some very clear favorites: Chocolate Chip, Peanut Butter, Sugar, and of course Snickerdoodles! So many times Snickerdoodle Cookies leave much to be desired… they are dry and flat and too crunchy and don’t have enough cinnamon and are too sweet. Not today though – no siree! These cookies are everything that a GREAT Snickerdoodle should be… soft without being too airy, sweet (but not too sweet) with a nice salty-ish bite, and a perfect amount of “buttery” chewy thickness to them!

teacher-chef snickerdoodles

Oh, and did I mentionthat these DON’T need to be chilled before baking. That is always just one more annoying step between the craving for cookies and the eating of cookies… waiting for the dough to chill, well – not today!

The first time I tried these cookies; one of our PTA parents brought them in on a cookie tray (and she is one of those moms that when they bake… you know it is going to be great!!). Weeks after trying her cookies, I had to get in touch with her to get her recipe, because I needed to be able to recreate them whenever the craving hit. Luckily for us all – the recipe she used was one she  originally saw on Cookies and Cups and I am going to share once again for you here (but you should really go check out Shelly’s page – for some amazing cookies, beautiful photos AND a chance to purchase her beautiful dessert cookbook)!

teacher-chef snickerdoodles

 

teacher-chef snickerdoodles

So – without further adieu… the recipe (be sure to thank me later)!

 

Snickerdoodles
 
Prep time
Cook time
Total time
 
Author:
Serves: approx 2 dozen
Ingredients
  • 1 cup butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • 2¾ cup flour


  • Cinnamon Sugar
  • ¼ cup granulated sugar
  • 1 Tbsp cinnamon
Instructions
  1. Preheat oven to 325°
  2. Line a baking sheet with a silicone mat [or parchment paper]
  3. In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
  4. Turn mixer to medium low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
  5. Turn mixer to low and add in flour, mixing until just combined.
  6. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  7. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
  8. Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
Notes
Shelly says she ALWAYS bakes them for exactly 10 minutes every time she makes these cookies with perfect results. BUT ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for up to 2 additional minutes.


Recipe Originally posted at http://cookiesandcups.com/perfect-snickerdoodles/

 

Chocolate Pecan Pie | teacher-chef.com 2014

Two Years Ago – Chocolate Pecan Pie (this pie takes two of the best holiday pies around: pecan & chocolate, and combines them into a show stopping must-have on my holiday table)

 

Five Years Ago – Pumpkin Cream Cheese Muffins… keep the pumpkin love going all morning long!

 

You May ALSO like…

no-bake stuffed n dipped snickerdoodle cookies

Stuffed Snickerdoodles (take some Oreos- stuff some snickerdoodle flavored love inside and cover the whole thing in cinnamon white chocolate goodness)

wrapped up molasses snickerdoodles

Molasses Cookie Style-Snickerdoodles (two of the best non-chocolate chip cookies combined into one perfect package)

 

And I leave you with this, Today’s Question of the Day… what is YOUR “favorite” cookie?



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Roasted Brussels Sprouts perfect for dipping http://www.teacher-chef.com/2016/10/23/roasted-brussel-sprouts/ Sun, 23 Oct 2016 12:56:18 +0000 http://www.teacher-chef.com/?p=7590 Continue reading

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You guys – seriously… keep reading! I know you might be thinking “UGH; Brussels Sprouts” – but I urge you to try these if you aren’t already a fan of these delicious mini-cabbage delicious things. If you already know how awesome these guys are, then you need to make these now.

roasted brussel sprout bites via teacher-chef.com

I’ve made these Roasted Brussels Sprout bites countless times. They are perfect for serving as an appetizer with the dipping sauce on the side (and some toothpicks or fingers). They also make a great side dish with the “dipping sauce” then drizzled over top. As the sprouts roast up, they lose some of their acidity and get sweet and tender with that classic roasted flavor. Add some additional fresh cracked salt and pepper once they come out of the oven and you have a dish fit for company, on a weeknight-schedule effort level.

roasted brussels sprout bites with dipping sauce via teacher-chef.comcom

 

roasted brussels sprouts via teacher-chef.com

For serving to a crowd you can do all the prep work (up to the roasting) ahead of time. Feel free to make your Ailoi ahead and store it in the fridge (let it come to room temperature first). Go ahead and toss your Sprouts with the oil and spices earlier in the day and then all you’ll need to do is toss them in the oven when the time comes.

On a side note – did you know that its Brussels Sprouts and NOT Brussel Sprouts!? As I was finishing this post and spell-checking (yes mom, I know I make a ton of spelling/grammar mistakes, but I do try and proof it first!) I discovered this little tidbit… am I the only one to just find this out, or did everyone else not know this either? Hmm – good to know. See; you can turn this side dish /appetizer into a spelling lesson with your friends and family – food that is good for your diet AND for your brain!

roasted brussels sprouts for dipping via teacher-chef.com

 

Please give these guys a try; I promise you won’t be disappointed…

 

Roasted Brussels Sprouts with Garlic Ailoi dipping sauce
 
Prep time
Cook time
Total time
 
20 Brussel Sprouts cut into wedges Canola Oil Salt & Pepper For Aioli: 6 tbs mayonnaise ¼ tsp garlic minced fine 1 tsp lemon juice 1 tbs flat leaf parsley chopped fine For Brussel Sprouts: Place brussel sprouts on a baking sheet and drizzle with canola oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side. For Aioli: Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin. Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!
Author:
Ingredients
  • about 20 Brussels Sprouts cut into quarter-wedges
  • [Canola or Vegetable] Oil
  • Garlic Powder (anywhere for ½ tsp to 1 tsp - to taste)
  • Fresh Cracked Salt & Pepper to taste
  • For Aioli:
  • 6 Tbs mayonnaise
  • 1 tsp garlic powder (or 1 clove, minced fine)
  • 1 tsp lemon juice
  • 1 tsp dried parsley
Instructions
  1. Pre-Heat your oven to 425
  2. Chop your Brussels Sprouts and toss with the spices and other ingredients (oil, salt, pepper, garlic) in a bowl. Pour everything onto a foil-lined Baking Sheet.
  3. Bake for about 10 minutes and then flip them and bak for another 10 minutes or so - you want them nice and golden brown (on at least one or two of your sides)
  4. Perfect for dipping - while they are baking, make your Garlic Aioli dipping sauce
  5. For the Aioli: Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
Notes
I foil-line my baking sheets for almost everything... I hate scrubbing my pans!

Canola/Vegetable Oil is best in this recipe so it doesn't overpower the delicious flavor of the roasted sprouts like Olive Oil might do

As originally found on Costa Kitchen’s Website

roasted brussels sprouts via teacher-chef.com

 apple butternut soup

 

 

Five Years Ago – Butternut Squash Apple Soup – a fall classic Butternut Squash taken to the next level with the addition of Apples (fall in a bowl here people)! Soup is perfect because it is so easy to switch it up and make it exactly what you want; try this version as a starter today and then customize as you feel necessary!

 

And I leave you with this, Today’s Question of the Day… How did you spell “Brussels Sprouts” before today?

 



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Chocolate Crumb Donuts http://www.teacher-chef.com/2016/10/05/chocolate-crumb-donuts/ http://www.teacher-chef.com/2016/10/05/chocolate-crumb-donuts/#comments Thu, 06 Oct 2016 01:26:50 +0000 http://www.teacher-chef.com/?p=7563 Continue reading

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CHOCOLATE FOR BREAKFAST! DONUTS FOR BREAKFAST!

teacher-chef chocolate crumb donut

Chocolate isn’t the healthiest option for a balanced breakfast. Donuts aren’t the healthiest option for a balanced breakfast. SO; we obviously should combine them to get all of our bad choices out of the way at the same time, first thing in the morning!!On a side note… we actually do normally eat a pretty healthy & well balanced diet around here, so the occasional chocolate donut treat is totally acceptable in my book (and since I’m the mom, I get to make the rules!)

teacher-chef chocolate crumb donuts

 

teacher-chef chocolate crumb donuts

 

teacher-chef chocolate crumb donuts

 

We’ve been sharing a lot of breakfast recipes around here (as a busy mom and teacher, a weekend morning is often one of the few times I am able to take the extra few minutes it takes to plate up something pretty and snap some photos). That being said, I hope that everyone doesn’t mind all the yummy breakfast treats we’ve got going on…

teacher-chef chocolate crumb donuts

 

Chocolate Crumb Donuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • For the baked chocolate donuts:
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup dark cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ⅓ cup sour cream
  • ⅓ cup granulated sugar
  • ¼ cup vegetable or coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract

  • For the glaze:
  • 1½ cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

  • For the chocolate crumb topping:
  • ¼ cup (1/2 stick) unsalted butter
  • ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • 2½ Tbs unsweetened cocoa powder
  • pinch kosher salt
Instructions
  1. Preheat the oven to 350 degrees F and lightly mist a donut pan with non-stick spray OR coat with oil from a paper towel
  2. Place the flour, cocoas, baking soda, and salt in a large bowl and whisk to combine. In a smaller bowl, mix the sour cream, sugar, oil, egg, and vanilla together. Pour the wet ingredients into the dry, and fold together just until combined (batter will becrazy thick and lumpy).
  3. Transfer the batter to the prepared pan with a spoon and slightly smooth out. Then bake the donuts for 12 to 14 minutes, or until a toothpick inserted in the thickest part of a donut comes out clean or with a few moist crumbs - be careful not to overbake, you don't want a dry donut!
  4. Cool on a wire rack, then glaze and coat with chocolate crumb topping.
  5. To make the glaze: Stir the powdered sugar, milk, and vanilla together in a medium bowl until smooth
  6. To make the chocolate crumb topping: Melt the butter in a medium bowl in the microwave at a low heat. Add the flour, sugar, cocoa, and salt, and toss together with a fork until crumbly.
  7. Prepare your surface with wax paper for easier clearn-up. Dunk the top of the donut into the glaze. While the glaze is super wet still, press the crumb topping into the glaze. For extra goodness, once the crumbs are on top, drizzle any and all remaining glaze on top of the crumbs. For good measure; you should probably dust some more powdered sugar on top as well.
Notes
Recipe originally found on Baking a Moment, and I just slightly adapted Allie's recipe... she's amazing - you should check out ALL of her goodies!

As originally seen and then adapted slightly from Allie @ Baking a Moment

 

teacher-chef chocolate crumb donut

Bisquick Breakfast Bake

Four Years Ago – Apple Sausage Cheddar Breakfast Bake (another classic breakfast treat, this one takes all the delicious flavors of fall and bakes them into a casserole perfect for the family or a crowd)

 

And I leave you with this, Today’s Question of the Day… What is your favorite time of day to eat unhealthy treats?

 

 



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Banana Oat Muffins http://www.teacher-chef.com/2016/09/20/banana-oat-muffins/ http://www.teacher-chef.com/2016/09/20/banana-oat-muffins/#comments Wed, 21 Sep 2016 01:29:25 +0000 http://www.teacher-chef.com/?p=7549 Continue reading

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Guys – Mornings are Hard! There are so many things to do and deadlines to make and people to get ready and jobs and school to get to… so I think that Muffins make Mornings Merrier!

banana-oat-muffins-teacher-chef-2-of-6

 

BabyChef banana oat muffins teacher-chef 6

 

We love Muffins! I try to make muffins on a weekly basis. I find that If I spend 30-45 minutes making muffins on a Sunday, it makes my morning & Mr. Chef’s morning go that much easier. Now, if you have more people enjoying muffins in your house (as you can tell, Baby Chef is really enjoying the muffins) – then you may find yourself baking muffins more than just once a week. I find that I’d rather spend the time baking the muffins then finding myself reaching for some other “garbage” in the morning as I walk out the door! I usually eat my muffin with my coffee (as I drive to work) and then have my yogurt or banana or some other part of my breakfast once I get to school.

banana oat muffins teacher-chef-1

These muffins I am sharing with you today have some whole wheat flour and oats to give them some more staying power and a bit more of a healthy kick to them than some other muffins you may find. There is some sugar, so they are not 100% healthy – but a little sugar isn’t a bad thing. I do have other go-to recipes that I make on a regular basis that have a much lower sugar content if that is what you’re looking for (coming to the blog soon)

 

BabyChef banana oat muffins teacher-chef

 

banana oat muffins teacher-chef 3

 

Banana Oat Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 dozen
Ingredients
  • 1 cup Whole Wheat Flour
  • ½ cup White Flour
  • ¾ cup Old Fashioned Oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 3 + mashed bananas
  • ⅔ cup brown sugar
  • ⅓ cup coconut oil (or oil/butter of your choice)
  • 1 egg
  • 1 tsp vanilla
Instructions
  1. Pre-heat oven to 400 degrees farenheit. Grease a 12-opening standard size muffin pan OR line each cup with a liner (silicone or paper)
  2. Mix all dry ingredients together in a bowl
  3. Beat your egg lightly, then add in your (softened) oil and other wet ingredients in a separate bowl.
  4. Add your wet ingredients to your dry ingredients. Fold - but do not overmix.
  5. Scoop your batter into your prepared muffin tins.
  6. Place into preheated oven. Bake for at least 20 minutes (could take up to 25 - mine were perfect with a clean toothpick and dark brown tops at 21 minutes)
  7. Enjoy while warm or allow to cool and store in a loosely covered container in the fridge and toast up a muffin in the morning!
Notes
Feel free to switch up the white flour and whole wheat flour as your family likes

I always keep over-ripe bananas peeled and chunked up in the freezer, perfect for baking and smoothies!

Use whatever oil works for you

I LOVE my silicone pan liners - but you can grease your pan OR use any liners that work for you! Since I use the liners, I usually pre-heat to 425 and then turn the oven down to 400 when the pan goes in; it helps to get them heated quickly and get a slightly bigger dome, but with dark/coated pans - you need to be careful with this method

I think this recipe could even handle less sugar, but I've not tested it this way - so cannot say for sure

 

BabyChef banana oat muffins teacher-chef

 

And I leave you with this, Today’s Question of the Day… What is your trick to make mornings merrier?



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Breakfast Peach Cobbler http://www.teacher-chef.com/2016/08/22/breakfast-peach-cobbler/ http://www.teacher-chef.com/2016/08/22/breakfast-peach-cobbler/#comments Mon, 22 Aug 2016 14:50:58 +0000 http://www.teacher-chef.com/?p=7527 Continue reading

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We all eat dessert for breakfast… we may pretend not to OR justify the fact that “its just a bite” so its ok OR maybe you just go ahead and go for it and proudly eat those sweets for breakfast! Well, now it doesn’t matter what level of dessert-eating-guilt you currently have because this Peach Cobbler is Breakfast Approved!

.Breakfast Peach Cobbler Teacher-Chef-9929

There is nothing not to love about your traditional peach cobbler… it’s loaded with fresh juicy peaches, it has a slightly crunchy but then super soft biscuit top, and it is perfect for serving with a scoop of vanilla ice cream! BUT, I really love the taste of something sweet and baked and warm and delicious in the morning and a traditional cobbler has quite a bit of butter – which is not the best choice to start a healthy day with. I also am not a fan of cutting in cold butter (too much work – especially first thing in the morning) – so this recipe take advantage of melted butter to make it even easier! SO… just by making a few simple swaps, this cobbler is as delicious as any “traditional” cobbler but is totally breakfast appropriate; without the guilt you might otherwise experience, and when you add yogurt (instead of ice cream) you are also getting a serving of dairy for breakfast too!

Breakfast Peach Cobbler Teacher-Chef-9895

.Breakfast Peach Cobbler Teacher-Chef-9928

.Breakfast Peach Cobbler Teacher-Chef-9903

I mentioned I love fresh fruit, correct? The peaches in this cobber came from the Peach Trees in our very own back yard! When we bought this house two years ago, the former owners had some fruit trees in the back yard (score; we were planning to plant some)! This is the first year we got usable peaches, so we are pretty excited. The one apple tree has about a dozen miserable looking pieces of fruit and the other tree has absolutely nothing – we still want to plant another apple and probably a pear tree – but it’s going to be a few years for fruit from any of those (just something to look forward to with Baby Chef as she grows)

.Breakfast Peach Cobbler Teacher-Chef-9867

.Breakfast Peach Cobbler Teacher-Chef-9866

.Breakfast Peach Cobbler Teacher-Chef-9917

 

Breakfast Peach Cobbler
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 - 8
Ingredients
  • Peaches (about 10 cups - give or take)
  • 1 tsp corn starch
  • ½ tsp cinnamon
  • 1 tsp lemon juice
  • ¼ cup brown sugar

  • TOPPING
  • 1½ cups flour
  • 1 cup old fashioned oats
  • ½ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 4 Tbs butter
  • 1 Tbs coconut oil
  • 1 Tbs Tour Cream
  • ½ cup milk
Instructions
  1. Peel all peaches (blanch them or peel by hand or leave some skins on - whatever your preference is, I personally don't mind some peach skin. Then chunk all peaches (chunks are better than slices)

  2. Mix chunked up peaches with cornstarch, cinnamon, lemon juice, and brown sugar. Pour this mixture into a greased 9x13 baking dish.

  3. Place the peaches into a preheated 350 degree oven for about 10 minutes while you prepare your topping.

  4. To mix your topping, first combine all of your dry ingredients (flour, oats, sugar, baking powder, baking soda, & salt)

  5. Melt together your butter & oil. Mix this into your dry ingredients for super big crumbs. Add in your milk & sour cream to create a dough.

  6. Remove your Peaches from the oven and scoop spoonfuls of your dough on top of the peaches. Don't worry about covering the whole thing, and feel free to not use it all if you like a little less topping.

  7. Bake at 350 degrees for 40-45 minutes until your edges are just starting to brown and you have a nice crisp top.

  8. Allow to cool for about 10 minutes so you don't lose all you juices. Top with a scoop of yogurt for a complete breakfast
Notes
* feel free to adjust the amount of butter/oil/cream to whatever you like - just as long as the amount of liquid that goes in at the end of basically the same!

* the topping might be a bit too thick for some, so feel free to not use all of it - your preference!

* this tastes best right out of the oven, but also is amazing room temperature (or reheated) throughout the week

 

 

.Breakfast Peach Cobbler Teacher-Chef-9913

 

Grilled Peach & Mozzarella Caprese

NOTE – if you are looking for another nontraditional way to use some great Summer Peaches… try Caprese Stacks on the Grill!!

 

roasted tomato soup

Five Years Ago Today…. Roasted Tomato Soup (take your “traditional” tomato soup to the next level by roasting the Tomatoes first)

 

cheese stuffed tomato

Six Years Ago Today… Fresh Goat-Cheese Stuffed Tomatoes (this works on ANY type of tomato, although this year I have heirloom “stuffing tomatoes” in our garden again, and the insides just come right out and you are left with a super hearty tomato shell and you can treat them just like you would a stuffed pepper; I’m not sure why these tomatoes aren’t coming back to the mainstream; they rock!)

 

 

And I leave you with this, Today’s Question of the Day… What level of “dessert for breakfast” denial are you in?



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DIY Spice Rack http://www.teacher-chef.com/2016/08/11/diy-spice-rack/ http://www.teacher-chef.com/2016/08/11/diy-spice-rack/#comments Thu, 11 Aug 2016 19:56:09 +0000 http://www.teacher-chef.com/?p=7081 Continue reading

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Organization is KEY! Without organization in your life; there will be chaos! The more organized and prepared you are while cooking, the easier it is going to be! The easier it is, the more enjoyable it is, and the more enjoyable it is, the tastier it is!

Teacher-Chef Spice Storage-9856

Spices are something that we need – we need them accessible, we need lots of the them, and they need to be organized. Many people store spices on their counter (takes up too much space for me) OR in a drawer (I don’t want to give up a drawer & its not always in the most convenient place) OR they are shoved in a cabinet (out of site & disorganized, in my opinion). I have found the perfect alternative… YOUR WALLS!

Teacher-Chef Spice Storage-9855

spices next to my stove

old Teacher Chef Spice Storage 9835

spices on the wall on a steel board in my old kitchen

In my old house, we mounted an amazing sheet metal board to the wall right next to my stove and using simple tins with all the spices labeled & rare earth magnets – BAM we had spice storage! In our new house, my refrigerator is right next to the stove, so we just slapped those magnets to the side of the fridge and away we went!

Teacher-Chef Spice Storage-9854

Lots of Spice Racks you will see out there have clear tops to their lids. While that looks amazing, it is not good for your spices! Since your spices will be out in the open and not behind a cabinet or drawer, you want to keep them out of the sunlight to allow them to stay as fresh as long as it takes you to finish them. NOTE – the shelf life of ground spices to be at their peak is about two years, so please try to only buy the amount that you will use in that amount of time! All ground spices should always be kept in airtight, dry, dark containers. You want them to be at their freshest to have your own food be at its most tasty and delicious. Sub-Par ingredients will give you sub-par end results to your food!

Oh, and while we are talking about organization… yes – my spices are stored in alphabetical order – it makes it way easier for me to find them that way, I always know exactly where everything is, instead of someone putting a spice back in the wrong spot! It makes it easy for me to cook, and easy for me to (possibly) share the kitchen, plus its just one more way I can teach Baby-Chef her alphabet once she starts helping in the kitchen!!

Its that simple!

some Kitchen Inspiration and Love from my house to yours

Teacher-Chef Spice Storage-9857

 

Materials Needed…

Cucumber Boat Ap (1 of 2)

 

 

Five Years Ago… Cucumber Boats

 

 

And I leave you with this, Today’s Question of the Day… What is YOUR view on Organization?



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Teacher – Chef – MOM http://www.teacher-chef.com/2015/11/28/teacher-chef-mom/ http://www.teacher-chef.com/2015/11/28/teacher-chef-mom/#comments Sat, 28 Nov 2015 12:58:10 +0000 http://www.teacher-chef.com/?p=7457 Continue reading

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IT’S A GIRL! I have been quite quiet the past few months – we’ve had a lot going on! You may recall that I was baking a little Bun-in-the-Oven. Well, our little bun is fully baked and entered our family at the end of April.

newborn girl

 

baby chef spoon -via teacher-chef.com

Little Chef is perfect!

Recently MUCH of my “cooking” involves nursing… no recipes for that will be posted here! We’ve also started to make TONS of homemade baby foods – all organic yummy purees! I’ll work on compiling some of our favorites to share. 🙂 Please do not stress about the fact that Mister Chef and myself are not eating though! Yes, we are still eating, just not super fancy meals often and the camera seems to be pointed at Baby Chef more than our own plates.

As we’re finally settling into our new roles as full time parents with full time jobs – I really hope to not go months between posts anymore and finally settle into a routine in our new lives.

Baby Chef with Pot - via teacher-chef.com

 

baby chef smiling spoon - via teacher-chef.com

 

Teacher-Chef-Mom and Baby Chef at Teacher-Chef.com

 

And I leave you with this, Today’s Question of the Day… How did you/do you cope with the “new normal” of continuing your old life-style when adding a baby to your family?



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Frozen S’mores Cones http://www.teacher-chef.com/2015/06/02/frozen-smores-cones/ http://www.teacher-chef.com/2015/06/02/frozen-smores-cones/#comments Tue, 02 Jun 2015 13:00:40 +0000 http://www.teacher-chef.com/?p=7136 Continue reading

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Frozen S'mores Cones | via Teacher-Chef.com 2015

The Summer Months are perfect for lazy hot days, frozen treats, long summer nights, campfire s’mores, lots of time with friends. Having a freezer full of tasty treats for those days and nights with friends is a requirement! Keeping that freezer stocked with all sorts of treats like Ginger Peach Popsicles, Chocolate Strawberry Pudding PopsChocolate Covered Peanut Butter Banana Bites, or Coconut Peach Blueberry Bites is easy! These S’mores Cones are just another amazing way to keep the fun going all summer long.

Frozen S'mores Cones | via Teacher-Chef.com 2015

The layers of flavor that you have here is amazing! You get the creamy pudding, crunchy cone, sweet marshmallows, slightly bitter dark chocolate – all in make-ahead style without having to fire up the fire-pit while cooling off as well! There is so much going on in these cones that you will absolutely love – you have the smooth creamy chocolate pudding and a bit of crunch from not only the cone but also the graham crackers and the chewy deliciousness of those marshmallows.

Once these are all frozen up you can store the leftovers(if you have any of those – if you make them for a party, I doubt you will have any of those) in a large plastic bag for any time you need to cool down. If you need some longer storage, you might want to individually wrap each cone in plastic wrap first so that they don’t get freezer burned and have a higher chance of staying crisp and fresh instead of turning soggy (no one likes a soggy ice cream treat).

Frozen S'mores Cones | via Teacher-Chef.com 2015

Happy Summer

~ enjoy these fun summer cones, sure to bring a smile to young and old ~

Frozen S'mores Cones | via Teacher-Chef.com 2015

 

Frozen S'mores Cones
 
Prep time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 box flat-bottom ice cream cones
  • ½ cup dark chocolate chips
  • ¼ cup whipping cream
  • 2 cup mini marshmallows
  • 1 sleeve graham crackers
  • 1 box (4 servings, 3.9 oz)instant chocolate pudding
  • 1½ cup cold milk for pudding
  • ½ of a container of Cool Whip - 4oz (thawed in fridge)
  • ¼ c. mini chocolate chips (as topping)
  • pudding
  • ganache (with some marshmallows)
  • add more layers
Instructions
  1. Place cones into a muffin pan for easy assembly & freezing.
  2. Crush graham crackers into large crumbs.
  3. Place chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth - set aside
  4. Divide a few Marshmallows into each cone.
  5. Mix cold milk with pudding on medium speed for 2 minutes, according to package directions. Fold in ½ of the Cool Whip container.
  6. ASSEMBLY:
  7. Drop a half-dozen or so mini marshmallows into each cone. Then add in some chocolate pudding on top of the marshmallows, filling the cups about ⅓ full. The next layer should be some graham crackers and then a couple more mini marshmallows. Fill with some more pudding and then some more mini marshmallows. Finally top with some of the melted chocolate (or even add another layer of pudding on top). To top the whole cones add some more crushed graham crackers (you can add some more mini marshmallows and mini chocolate chips to make them even more fancy)
Notes
The assembly directions are just rough guidelines - go with whatever works for you to make the best layers for what works for you!

Inspired by the S’mores Cups at Easy Baked

Frozen S'mores Cones - via Teacher-Chef.com-9880 Frozen S'mores Cones - via Teacher-Chef.com-9882 Frozen S'mores Cones - via Teacher-Chef.com-9884 Frozen S'mores Cones - via Teacher-Chef.com-9885 Frozen S'mores Cones - via Teacher-Chef.com-9888

S’mores are HUGELY POPULAR! Everyone seems to love a s’more and there are plenty of options for s’mores right here on Teacher-Chef for you to enjoy! Check out S’mores Bar Cookies (one of my top recipes), S’mores in a Jar (perfect for gift-giving), S’mores Pops, Portable Pretzel S’mores Sandwiches (pack up some for your road trip), S’mores Cupcakes, or even out of this world and impressive Layered S’mores Bars

Frozen S'mores Cones | via Teacher-Chef.com 2015

 

Three Years Ago – Student Leaders given the chance to shine 

And I leave you with this, Today’s Question of the Day… What is your favorite part of the S’more, meaning what layer would you add more of into these cones?

 



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Cake Mix Bar Cookies http://www.teacher-chef.com/2015/05/06/cake-mix-bar-cookies/ Thu, 07 May 2015 00:02:37 +0000 http://www.teacher-chef.com/?p=7385 Continue reading

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Bar Cookies are the PERFECT way to whip up a dessert when you want to impress but don’t feel like taking out the mixer or waiting for your Cookie Dough to chill or portioning out individual cookies or using a cooling rack or any of those other really difficult cookie-related-tasks! In addition to being one of the easiest treats that you can make, these Bar Cookies are easily adaptable and so ridiculously tasty!

cake mix bar cookies | via teacher-chef 2015

Some people turn their noses up at box mixes. Yes, I do agree that from scratch eliminates all preservatives and is a more genuine way to bake – BUT if you take a little bit of effort and add something of your own to a Box Mix, it can really become your own!

cake mix bar cookies | via teacher-chef 2015

cake mix bar cookies | via teacher-chef 2015

cake mix bar cookies | via teacher-chef 2015

The base of these bar cookies is a box mix (and a box of pudding) – most of us have those in our pantry at all times which makes it the perfect treat to whip up at any time. Add in whatever mix-ins you would like and you have a perfectly customizeable recipe! By using seasonal M&Ms you can easily switch up the color-profile, or add tons of sprinkles as I did here to make them dressed up for any party. Use any variety of those delicious flavored chips which are now on the market or even switch up the pudding flavor used in the mix for a hint of something different (switching out the pudding for chocolate pudding is a delicious alternative, as shown here)

cake mix bar cookies | via teacher-chef 2015

Cake Mix Bar Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 dozen
Ingredients
  • 1 Box Yellow/Vanilla cake mix
  • 1 Small box Instant Vanilla (OR Chocolate) Pudding (just the powder)
  • ¼ Cup water
  • ¾ Cup vegetable oil
  • 2 Eggs
  • 1 Cup chocolate chips (this was about ¾ cup M&Ms, ¼ cup chocolate chips & ¼ cup sprinkles)
Instructions
  1. Preheat your oven to 350 degrees and spray a 9x13 glass baking dish with cooking spray.
  2. Combine cake mix, pudding, water, vegetable oil, eggs in a large bowl. Once mixed - add and mix in your M&M's and/or Chips.
  3. Pour the very thick batter into your greased baking dish. Bake your bars for about 25 minutes - you may want to set the timer for 22 minutes and it could take up to 30 minutes. It may look sort of softish in the middle but if the edges are golden and just starting to get crispy, it's probably perfect.
  4. Allow to cool fully before cutting
Notes
This can be switched up with pudding flavors. The particular version shown here used Chocolate Pudding which we think may be our favorite variation!

As also seen on Parent Pretty

 

cake mix bar cookies | via teacher-chef - 2015

 

And I leave you with this, Today’s Question of the Day… What pantry staples do you make sure to always have in your house to whip up last-minute treats?



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7385
Spinach Artichoke Mashed Potatoes http://www.teacher-chef.com/2015/04/13/spinach-artichoke-mashed-potatoes/ http://www.teacher-chef.com/2015/04/13/spinach-artichoke-mashed-potatoes/#comments Tue, 14 Apr 2015 00:48:26 +0000 http://www.teacher-chef.com/?p=7343 Continue reading

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There is nothing quite like a big bowl of Mashed Potatoes! Warm, comforting, easily adaptable, goes with everything… mashed potatoes are like the Little Black Dress of foods – we all need one. (ok – they may be a totally horrible comparison in all honesty – but it popped into my head and I just kinda went with it… its my blog – I can make the horrible corny comparisons if I want to, right!?)

Spinach Artichoke  Garlic Mashed Potatoes via Teacher-Chef.com 2015

I know that some people tend to shy away from Mashed Potatoes because they can be loaded with butter and heavy cream and really not all that healthy for you! When I make my own mashed potatoes, I actually do not like them super smooth and creamy – I like a bit more of a rustic texture, which in turn allows me to use a TON less of the fattening stuff! You can even add in some cauliflower with your potatoes when you are boiling to hide some extra different veggies and nutrients in there for your family!

Ok, enough about “regular” mashed potatoes – let’s talk about this amazing dish that I have for you right now, here, today! We’ve all had and loved Spinach Artichoke Dip – amazing, creamy, hot, fattening, delicious – everything we want in our food. WELL – I’ve taken my go-to lightened-up Mashed Potatoes and tossed in the flavors of Spinach Artichoke Dip to give us the most delicious side that you can imagine!

Spinach Artichoke  Garlic Mashed Potatoes via Teacher-Chef.com  2015

 

No lies – I’ve actually made a dinner out of just this dish! If you are serving a crowd (or are vegetarian or entertaining a vegetarian and not sure what to serve) this dish is sure to please everyone. This dish is perfect for those cold months when you want something warm and hearty and filling, and also perfect in the spring and summer when you need to brighten the flavors you are eating and freshen them up with some veggies and keep it new. Long story short… you should basically make these Garlic Spinach Artichoke Mashed Potatoes and Live Happily Ever After!

 

Spinach Artichoke Mashed Potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 6 medium potatoes, washed and cut into 1-inch cube
  • approx. 6 cloves garlic - chopped in half
  • ½ block of cream cheese
  • ½ cup sour cream
  • ½ cup artichoke hearts (from a jar/can), chopped
  • 10 oz package frozen chopped spinach (defrosted)
  • ½ to 1 cup cheese (Monterrey Jack is a good suggestion)
  • ⅔ teaspoon salt (to taste)
  • ⅓ teaspoon pepper (to taste)
Instructions
  1. Scrub your potatoes and chop them into relatively even size chunks. No need to peel your potatoes unless you and your family are not a fan of the skins. Place into a large pot with the halved garlic and about 1 teaspoon of salt - cover with cold water. Bring the whole thing to a boil (being careful to always keep an eye on it so it doesn't boil over). Boil for about 10-15 minutes, or until potatoes are tender.
  2. Drain off the excess water and add in chucked up cream cheese and sour cream. Mash to desired consistency. Mix in the chopped artichoke hearts, spinach, (almost all) the cheese and seasonings. Mix well until mostly smooth and taste. Adjust seasonings as needed.
  3. Pour the whole mixture into a buttered (or greased) casserole dish. Top with the remaining cheese and bake at 350 for about 15 minutes to get everything all warm and melty!

 

 

Spinach Artichoke  Garlic Mashed Potatoes via Teacher-Chef.com 2015

meringue macaroons

One Year Ago – Meringue Macaroon Cookies  everything awesome about a light and airy meringue mixed with the coco-nutty goodness of a macaroon!

 

And I leave you with this, Today’s Question of the Day… How do YOU best like your Mashed Potatoes?

Spinach Artichoke  Garlic Mashed Potatoes via Teacher-Chef.com potatoes



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