The Pajama Chef

Happy Monday, everyone! I’m excited to be sharing another fun book with y’all. Can I say y’all now that I live in Nashville? That still sounds weird, btw. I’ve been told that even Northerners start saying it after awhile though! I haven’t said it out loud yet, but as I’ve been talking and say ‘all of you’ or something similar, have realized that I could rephrase things a bit… But anyways. The book of the day is Jen Turano’s A Most Peculiar Circumstance and I had the opportunity to read it thanks to Bethany House Publishers‘ awesome book review program.

Here is a description of the book from the publisher:

An avid supporter of the women’s suffrage movement, Miss Arabella Beckett’s driving passion in life is to aid downtrodden women. Her most recent act to that end, however, has landed her in more trouble than even she can manage.

Still, Arabella is loath to accept help—especially from the arrogant knight in shining armor her brother sent to fetch her. But she’s about to learn that private investigator Theodore Wilder is just as stubborn as she is. Has this feisty suffragette finally met her match?

…and as usual, my five point review:

I read Jen Turano’s first novel, A Change of Fortune, earlier this year. This book is the sequel, and let me tell you… it is just as funny as the first one. These books are the first two in the series, and they are just great. Jen Turano is just so talented and comes up with great content for her novels.
The premise of the book, as you can tell from the description, is rooted in two things: the suffrage movement of the 1880s, and the blossoming romance between Arabella and Theodore. What I loved about this was just how well written, non-pushy, and non-feminist the portions about the suffrage movement were. Sometimes when things get too feminist, I am just turned off even though I agree with many of the ideals [especially historically with the vote]. I know that’s a touchy subject so I won’t get into too many details, but I felt this subject was treated with care and I appreciated that.
However, one part of the book that I just didn’t like was the romance aspect. I know! So rare for me. I think the story just turned into a full blown battle of the sexes between Arabella and her friends and Theodore and his. Maybe I just wasn’t in the mood for that kind of banter [1880s style], but it just kind of annoyed me. Perhaps it was also Arabella’s stubborn nature that did it too…
Speaking of stubbornness, I loved the theme of redemption and grace woven through the plot as Arabella works through her stubbornness and lack of love to those around her. The restoration of some of her relationships is just so cool to see!
All in all, this was a fun read even though parts were annoying. 🙂 Jen Turano is definitely an author to keep reading and check out if you haven’t already!

What are you reading lately?

Disclosure: I received a complimentary copy of this book from Bethany House Publishers. However, I was not required to write a positive review. The thoughts expressed above are entirely my own. Thanks to Bethany House for the chance to read this great book!

Menu Plans

Menu Plan

October 13, 2013October 15, 2013 Sarah

Week of October 14

Monday: crockpot aloha chili – with pineapple!
Tuesday: Ben fends for himself while I have dinner with a friend 🙂
Wednesday: garlicky spaghetti squash w/ pumpkin chicken meatballs
Thursday: frittata and roasted potatoes
Friday: dinner out
Saturday: eating whatever I want after running my 4th marathon!
Sunday: leftovers etc.

Cakes, Desserts, Recipes

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting

October 11, 2013October 11, 2013 Sarah

Ohhh, pumpkin spice. Is there a better fall flavor? I think not. Especially when paired with not just one, but TWO kinds of chocolate–mini semi-sweet chocolate chips and Nutella. This cake is basically gonna rock your socks off. It’s rich and moist [sorry, it is] with a perfect crumb texture that you will not be able to stop eating. Or at least, I couldn’t. The sprinkles on top make it even better!

I think this cake was the first pumpkin recipe I made this fall, and I am so glad it turned out! See, I adapted the recipe from another favorite–Banana Chocolate Chip Cake. Usually improv recipes work out, especially if there aren’t tons of changes, but ya never know.

As I whipped the cake together [literally whipped, this cake takes about two seconds to throw together], I worried that it wouldn’t bake right or something. A few years ago I had a horrible experience with a pumpkin bread recipe I adapted from a banana bread and just didn’t want a repeat of that. I didn’t need to worry though. This cake was just a dream. Perfect warm out of the oven, perfect frosted, perfect as a snack, perfect as breakfast, perfect as dessert. Perfect, perfect, perfect. When can I make it again? Or more importantly… when will you make it?

The flavor of fall and the flavor of chocolate. How can you go wrong? Especially when you add in my new favorite rich and creamy Nutella frosting. You know how smooth Nutella is by the spoonful? Well, adding cream cheese and butter and sugar, milk, and vanilla too makes it even smoother. 🙂 Be really careful when you’re frosting the cake–make sure to save enough for the cake. This frosting has a way of ending up in your mouth instead. It’s really bizarre, I say. But that’s okay–the cake is made with white whole wheat flour and a vegetable, so it’s healthy, right? 🙂

This is a cake I’d highly recommend if you like cake. Or pumpkin. Or chocolate. Cause it is just darn good. Enjoy those sprinkles too! 🙂

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting [cake adapted from Banana Chocolate Chip Cake; frosting is a TPC original]
click to print

Ingredients:

for Pumpkin Spice Chocolate Chip Cake

2 cups white whole wheat flour
1 cup white sugar
1/2 cup brown sugar, packed
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1 15 ounce can pumpkin puree [not pumpkin pie filling]
1/2 cup skim milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

for Nutella Frosting

a generous 3/4 cup Nutella
4 ounces cream cheese, softened [regular or Neufchatel]
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar [perhaps more]
2-3 tablespoons milk [perhaps more]

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.

Combine the flour, sugars, baking powder, baking soda, cinnamon, cloves, and ginger in the bowl of a stand mixer. Mix on low for a minute to combine. Then add pumpkin, milk, butter, eggs, and vanilla and beat on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.

Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.

Cool completely, then frost.

To making frosting, whisk together Nutella, cream cheese, butter, and vanilla. Add powdered sugar by the half cup and milk by the tablespoon, whisking well in between incorporations. Add additional powdered sugar and/or milk to reach desired consistency.

Spread on cooled cake, then top with sprinkles or more chocolate chips. Store covered in the refrigerator.

Time: 45 minutes [10 minutes active] + time to cool.

Yield: 16-20 servings, depending how you cut it.

Linked up with: Foodie Friday, Weekend Potluck.

Main Dishes, Recipes, Soups

Cream of Broccoli Soup with Cheese

October 9, 2013April 6, 2015 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from January 12, 2012… though it isn’t snowing here in Tennessee–far from it, I have been thinking about soup A LOT lately. I wanted to make this soup, looked for it on my blog, and realized I hadn’t yet posted it back after Today’s Housewife disbanded. So, here it is–for you and for me. Enjoy! 🙂

I love hot soup on cold nights. Though I am not the biggest fan of snowy, icy weather–that is literally just accumulating outside my door at this very moment, I am quite fond of the comfort foods that make up winter eats. Most people think that comfort food equals lots of fat, sugar, and calories. I don’t think it has to. Comfort food is all about flavors that are familiar and welcoming, and oftentimes that can be accomplished with less of the “bad” stuff when combined with the herbs and other seasonings or offset by loads of vegetables. Soups are one of my favorite ways to enjoy my favorite “comfort foods” and flavors without sacrificing nutrition. They are also a great way to warm up on cold nights. Here are links to two of my favorite soups that I have previously shared on my blog… as well as a new one for today.

Lasagna Soup… spinach, tomatoes, beef, noodles, and plenty of cheese to make things happy! This is a must make.

Turkey, Black Bean, and Sweet Potato Chili… a new take on an old classic.

And last but not least, Cream of Broccoli Soup with Cheese. This soup does not disappoint. It is plenty creamy and cheesy to feel indulgent, but is also filling without feeling heavy, thanks to the use of fresh broccoli, skim milk, and flavorful Swiss cheese.

Cream of Broccoli Soup with Cheese [from Rosemary Perry, Lafayette Journal and Courier]
click to print

Ingredients:

2 cups chicken broth
2 medium heads fresh broccoli, chopped [can also substitute 2 (10 ounce) packages frozen chopped broccoli]
1 tablespoon onion, minced
1 bay leaf
1/4 cup butter
1/4 cup flour
generous amount coarse ground black pepper
2 cups skim milk
1 cup cubed Swiss cheese

Directions:

Place chicken broth, broccoli, onion, and bay leaf in 3 quart saucepan. Bring to a boil and then reduce heat to low. Simmer, covered, for 5 minutes or until broccoli reaches desired tenderness. [I like to leave it with a little bit of bite so that the rest of the cooking doesn’t make it mushy.]

Meanwhile, in a small saucepan, melt butter then stir in flour and pepper. Cook for 1 minute, always stirring. Gradually add milk, always stirring to make a smooth sauce. Remove from heat.

Remove bay leaf from broth and slowly stir sauce into broth. Add cubed cheese. Heat gently on low until cheese melts.

Time: 30 minutes.

Yield: 4-6 servings.

Breakfast, French Toast, Recipes

SRC: Baked Strawberry French Toast with Strawberry Maple Syrup

October 6, 2013May 6, 2015 Sarah

This month for the Secret Recipe Club I had the honor of being assigned to Jane’s blog, The Heritage Cook. Jane does so much for the SRC every month, including serving as the hostess of our group [group A, that always posts on the first Monday of the month] so I definitely wanted to do a good job with her blog. 🙂 Jane lives in California and has been into cooking and baking forever–ever since her Easy Bake Oven. How fun! She has tons of great recipes on her site, including lots of chocolate recipes from her Chocolate Mondays posts. So if you need a chocolate recipe, like pudding, peanut butter-chocolate cookie dip, or cake, Jane is your girl! 🙂 But I didn’t make a chocolate recipe today. I made baked french toast. And it is delicious!

This was one of the last, if not the last meal we made in our old apartment. TEAR! Ha. But I digress… this baked french toast is soft, sweet, super simple to put together. You can mix everything together the night before you want to serve it, and then just bake it up in about 30 minutes in the morning. We topped ours with walnuts and strawberries, and then an absolutely epic strawberry maple syrup. Jane is a genius, I tell ya!

The original recipe used blueberries and pecans instead of my strawberries and walnuts, but I was using up what I had. And it was excellent. I wished I had an orange to grate in some zest–that would have made a great dish even better. The moral of the story is that you can use any fruit and any nut you’d like, and you can have a great, company worthy breakfast in a jiffy. Thanks, Jane! Enjoy! 🙂

one year ago… Maple Cornmeal Drop Biscuits
two years ago… Pumpkin, Sausage, & Spinach Lasagna
three years ago… Pumpkin Chocolate Chip Mini Muffins

Baked Strawberry French Toast with Strawberry Maple Syrup [adapted from The Heritage Cook]
click to print

Ingredients:

for french toast

1 loaf Italian bread, cut into 1-2 inch cubes
8 eggs
2 cups milk
3/4 cup brown sugar, divided
1 teaspoon vanilla
1 cup chopped walnuts, lightly toasted
2 cups strawberries, fresh or frozen

for syrup

1 1/2 cups real maple syrup
1 1/2 cups strawberries, fresh or frozen

Directions:

Spread bread crumbs on the bottom of a 9×13 inch baking dish. In a large bowl, whisk together eggs, milk, 1/2 cup brown sugar, and vanilla. Pour over bread, then cover and refrigerate overnight. It will appear to be very liquidy–that’s okay.

In the morning, top with remaining brown sugar, walnuts, and strawberries. Bake in a preheated 350 degree oven for 30 minutes or until brown and bubbly.

While french toast is baking, combine maple syrup and strawberries in a small saucepan and heat on low until warm. Gently press berries with a wooden spoon to break up.

Cut french toast into squares and serve with strawberry maple syrup.

Time: 1 hour + overnight.

Yield: 12 servings.

For more great recipes from this edition of the SRC, check out the links below!