Thursday, March 29, 2012

Chocolate Almond Cake Roll

I received this package in the mail from Duncan Hines with samples of their frosting creations.  This is a new product for the company where they sell a tub of frosting and then different flavor packets to mix into the icing to change the color and taste.  Simply pour in the flavor packet, stir and frost.  The two flavors they sent me to try were chocolate almond and strawberry shortcake.
So I decided to use the Chocolate Almond icing and make a Chocolate Almond Cake Roll. I used your traditional Chocolate Cake Roll Recipe, lined the bottom of the cake pan with wax paper, and I sprinkled some slivered almonds on top of the batter before placing it in the oven. 

Tuesday, March 27, 2012

Strawberry Rhubarb Crumb Bars

Remember last summer when I canned that Stawberry Rhubab Pie filing?!?!?  Well I have found another use for my pie filling with these Strawberry Rhubab Crumb Bars, and let me tell you they opening that can brought those summer flavors back and tasted just as good in early spring as they do fresh from the garden in the summertime.  Here is the recipe I made to compliment the ingredients and make this delicious dessert.

Monday, March 26, 2012

Spring has Sprung

I don't know about you, but I am loving this spring weather. (Especially considering the alternative of a cold dreary winter.)  I love the warm sunny days and all the flowers that are starting to bloom.  The grass is getting greener and for the first time this year my pink dogwood tree has fully bloomed.  (The past three years it has been hit my frost and I only got a couple of blossoms on it but this year it is overflowing with pink flowers.)

Phesant Eyes

Monday, March 19, 2012

Ginger Lime Rolls

As you know this month's Iron Chef Challenge features Red Star Yeast, so the other day I made this recipe for ginger lime rolls.  This recipe gives the rolls a sweet bread taste while the ginger and lime are sure to please your taste buds.  And the best part is that I could use my Kitchen Aid Stand Mixer to knead the bread and do all the work. 

Friday, March 16, 2012

March's Iron Chef Challenge: Red Star Yeast Linky Party is open

No matter what time of year it is nothing taste (or smells) better than homemade bread baking in your kitchen.  We are very pleased to have a returning sponsor for this month's Iron Chef Challenge in Red Star Yeast.  We had such a good time and turnout for them last year; I knew we had to have them again and feature their yeast as the themed ingredient.

Rules: Chefs (aka bloggers) will prepare something using Red Star Yeast in their recipe and blog about it.  Included in this blog post must be the recipe along with pictures and any tips on preparing the item. Posts must include Ott, A's Iron Chef Challenge Badge (code found in sidebar).

Judge: The recipes will be judged by Kelly Olson, Consumer Relations for Red Star Yeast. She will be looking for content, pictures and how the product was enjoyed by your families and/or guests as her criteria for selecting a winner.

Prize: The winning blog post will win a prize package consisting of "The Kneaded Loaf" recipe book, a Red Star "I love to Knead" apron, a bread pan, oven mitts, thermometer and of course Red Star Yeast!!!
Red Star Yeast can also be found on twitter @redstaryeast or check out their facebook page. And feel free to join in the twitter conversations about this contest using #IronChefChallenge or @RedStarYeast in your tweets.

The Linky is open March 16th -23rd. The winner will be announced on the blog the week of March 26th.

Good Luck and may the best chef/blogger win!!!!

Wednesday, March 14, 2012

Week 32: maternity pics

So in keeping with the theme of our pregnancy we took some maternity photos this week at Purdue.  (Remember the Purdue Pregnancy Announcement Card and the Boiler Up themed Nursery???)  We are 32 weeks along and Ott, E took these pictures.  (Of course he set the timer on his camera and did a lot of running back and forth, but we got some cute shots of us around campus together.)
Above in the Union and below on the steps of University Hall.

Monday, March 12, 2012

Brown Sugar & Balsamic Glazed Pork Chops

Today I am sharing a recipe that is sure to inspire your taste buds with a combination of flavors that are sweet and savory and pair nicely with pork.  I also like this recipe because the meat cooks in the crock pot.  Without further ado I give you the recipe for Brown Sugar & Balsamic Glazed Pork Chops.
Ingredients: 2-4 Pork chops, 1 tsp. sage, 1/4 tsp salt, 1/4 tsp. pepper, 1 clove garlic, 1/2 cup water.

Directions:  Mix sage, salt, pepper and garlic together and press into pork chops.  Place water in crock pot and add chops.  Cover and cook on low for 6-8 hours.

Friday, March 9, 2012

Part 3: The Boiler Up Baby Nursery reveal

Our Boiler Up baby nursery is complete and we are ready to show off all the decorations and  furniture.  The first week I showed off how we painted the tracks.  The second week I showed the decorations more in detail.  And this week I'm showing off the furniture and the room in its entirety.  After the baby is born we are going to put it's name in Gold letters beneath the tracks but above the crib.
The crib is all black and can be converted to a toddler bed and then a twin size bed.  The crib sheet is black and the dust ruffle is black and white striped.

Wednesday, March 7, 2012

Yea!! My St. Patrick's Day recipe was featured on SITS!!!

Well today is an exciting day here on a Latte' with Ott, A as I am thrilled to be sharing a recipe over on the blog "The SITS Gals"  Since St. Patrick's Day is only a few days away; what better time to fix lamb for your family?!?! And, who better to share a lamb recipe than a real life sheep producer?!?!  So, be sure to head over to SITS bog for my recipe for Kerry Pies and Colcannon. 

Or, if you are just stopping by from the Secrets in the Sauce; Welcome!  I'm so glad you decided to come by for a Latte' and see what all we've got brewing over here. 

Yes, four generations of my family have raised purebred Shropshire sheep and live/work on the same family farm since 1919.  We are just getting ready to start our lambing season; which is my favorite time of year on the farm.  (This is the time when the ewes; female sheep have their babies.)  But remember when the lambs are processed they are fully grown and weigh around 150 pounds.  The meat is called lamb, because the animal is under 1 year of age, but they are not little by any means.  If you would like to know more about our flock of sheep and how we take care of them then click here.

Tuesday, March 6, 2012

Shredded Apricot Pork Roast...what a crock

My crock pot was working overtime this past weekend as I threw in a pork roast in the morning and 9 hours later I was shredding in up for sandwiches and was pleased with the unique flavor it had.  You see, I threw in some twist on the BBQ sauce/marinade that the roast sat in all day.  This recipe calls for apricot preserve (along with other ingredients) and it puts a little zing in your flavor, pairs nicely with the meat and also with whatever BBQ sauce you choose to use.   

Monday, March 5, 2012

March's Iron Chef Challenge: Red Star Yeast

It's time to fire up your ovens because March's Iron Chef Challenge is featuring Yeast sponsored by  Red Star Yeast!!!

Red Star Yeast has a great website with recipes and tips on baking with yeast.  If you are a baker/blogger then break out your bread pans and feel free to link up a recipe featuring Red Star Yeast to the Iron Chef Challenge Linky Party which will run March 16-23 on this blog.  Simply grab the code for the linky party badge (found in the right sidebar) and insert that into your post. Then come back to this blog and link up!!! 

Please note all recipes must contain this month's themed ingredient: Red Star Yeast

Judging the recipes will be Kelly Olson, Consumer Relations for Red Star Yeast.  She will be looking for content, pictures and how the product was enjoyed by your families and/or guests as her criteria for selecting a winner.

The winning blog post will win a prize package consisting of "The Kneaded Loaf" recipe book, a Red Star "I love to Knead" apron, a bread pan, oven mitts, thermometer and of course Red Star Yeast!!!
So be sure to check back March 16th to either see what other bloggers or baking or to link up some recipes of your own.

Red Star Yeast can also be found on twitter @redstaryeast or check out their facebook page. And feel free to join in the twitter conversations about this contest using #IronChefChallenge or @RedStarYeast in your tweets.

Friday, March 2, 2012

Part 2: Decorations in the Nursery

Last week I showed you the first phase of our nursery and how I painted train tracks on the main wall. This week I am showing you some of the random decorations and accents we added around the room and then next week I will show you the furniture and pictures of the room in it's entirety. 
On the wall adjacent to the train tracks I continued one rail around the corner and then painted the railroad ties as if you were looking at the track from the side.  (And like the train tracks on the other wall I used tape and measured to ensure my lines were straight and even.)  I then had a wall decal of a train that I put on the track.  I like the way your eye follows the line of the track around the corner of the room.  (You'll get to see what I'm talking about next week.)

Thursday, March 1, 2012

February's Iron Chef Challenge Duck Winning Recipe

And the winner of February's Iron Chef Challenge featuring Duck from Maple Leaf Farms is.......