Kats’ Kitchen

Bomb Diggity Carrot Soup April 12, 2017

Filed under: soup,Uncategorized — stacielk @ 2:32 pm
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Carrot Soup.jpgThis soup is delicious.  Not too sweet, a touch of spice and full of flavor.  SO easy to make.  Took me 10 minutes to throw the ingredients in the pot.  I walked away for a while and then emptied the pot in my blender, blended away and it was ready!

Spicy Carrot Soup

8-10 large carrots, peeled and chopped coarsely

1 onion, chopped

3 cloves garlic, peeled

1 14-ounce can coconut milk

1 1/2 cups chicken or veggie broth

1/4 cup peanut butter

1 tablespoon red curry paste

salt to taste

cilantro and peanuts for topping

Stovetop Instructions: Saute onions and garlic with a bit of oil until soft. Add carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Run through the blender until smooth; season generously with salt, top with peanuts and cilantro.

Instant Pot Instructions:  Place all ingredients in Instant Pot and set for 15 minutes. When done, let everything cool for a few minutes, then run the mixture through the blender until smooth; season generously with salt, top with peanuts and cilantro.

Recipe from:  Pinch of Yum

 

Chocolate Raspberry Mousse Cake March 29, 2017

Filed under: cake,Other Desserts,Uncategorized — stacielk @ 7:00 am
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rasp mousse cake 2

When I first saw this recipe it overwhelmed me.  There are a lot of different steps, it’s a process to make this thing.  I don’t make desserts like these unless I have a good reason to like a birthday, special event, etc.  I wanted to make it for Superbowl but life at that time was busy, so I made something simple.

Fast forward a couple months and life seemed to slow down.  I offered to bring a dessert to a friends house and this was the one.  I had time that week to make it over 2 days.  It was delicious!  The different layers complimented each other so well.  The bottom chocolate cake part ended up to be more thick brownie-like  due to the weight of the other layers on top of it.  Then there was the chocolate mousse, white chocolate raspberry mousse and white chocolate mousse.  Pour over a nice layer of ganache to finish it off.  Enough said.

Head over to Sugar Hero.  For this Chocolate Raspberry Mousse Cake recipe.  She has some beautiful pictures of it!

 

Brownie Bottom Chocolate Cheesecake March 15, 2017

Filed under: cake,Other Desserts,Uncategorized — stacielk @ 10:00 am
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Brow Choc Ch

I have not been putting my baking/culinary skills to practice lately.  Suppers have been simple and repetitive, mainly because of my kiddos not being too adventurous with food.  I am ok with that.  I realize there will be seasons of creating new and exciting things in the kitchen and seasons of going simple and easy. But it was time.  Time to make something rich and decadent.  Something to be able to share after serving a nice dinner with wonderful friends.  This was it.  I was eyeing it for a few weeks.  Sometimes I have a hard time deciding which dessert to make to bring places or serve, but this was easy.

This Brownie Bottom Chocolate Cheesecake is exactly what the title says it is.  A brownie bottom with a rich chocolate cheesecake and a rich ganache to to it off.  The 9-inch cheesecake was divided into 16 smallish pieces.  At first I was wondering if the pieces were going to be too small BUT that little piece of chocolateness was rich and decadent!  No more was needed, except maybe a dollop of fresh whipped cream and cup of black coffee to level off the sweetness.  Delicious.

For the recipe head over to Bake or Break.  I made the recipe exactly as posted.

 

Roasted Spaghetti Squash with Parmesan and Mushrooms May 5, 2016

Filed under: Miscellaneous,Side Dish,Uncategorized — stacielk @ 7:00 am
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I randomly purchased Squash Spaghetti Squash at the store.  It sat on my counter for a week or two.  Sometimes I do that.  Buy something with no plan to make anything specific.

I saw it every time I went in my kitchen (which is lot!) until a day came that I decided to search for a recipe and throw something together.  I also had spinach and mushrooms to use up that day (which I love) and added those ingredients in my search.

I found this Roasted Spaghetti Squash with Parmesan and Mushrooms, threw it together fairly quickly and had a delicious lunch!  It was light and full of flavor.

I will make it again, when I decide to randomly buy another spaghetti squash.  I do like to plan, although I like to be spontaneous also…sometimes it’s easier to buy a bunch of stuff I enjoy eating or want to try cooking with and do exactly what I did here.

 

 

Apple Cream Cheese Coffee Cake April 28, 2016

Filed under: Breakfast,cake,Uncategorized — stacielk @ 10:34 am
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I was planning to head to my mom’s one Friday.  My husband was going to be out of town for the weekend, my mom was having outpatient surgery the day before.  So I thought it would be nice for her to have some company and entertainment (aka my little ones)apple.

Before heading over there she started talking about this coffee cake she pinned.  She asked if I had a block of cream cheese.  I did.  I usually do have extra of those.  So I planned to bring it so she could whip this together.  My mom called back, “do you have flour” she asked.  I did, I ALWAYS have flour, plus some.  She was running low, so I lugged my flour container and block of cream cheese over.  Little did I know I was going to be ‘throwing’ this coffee cake together. :)

It was simple to make, maybe slightly time consuming because of the 3 components and the chopping of the apple.  But not difficult.

I popped it in the oven and before we knew it the house aroma was divine!  The coffeecake turned out great.  The sugery topping was a bit over the top…hence the comment on reducing the sugar in the recipe.  But otherwise, I loved it!  It was delicious slightly warm or chilled.  With a good cup of coffee.

Cream Cheese Apple Coffee Cake

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups chopped apples (chopped small)Cream Cheese Layer Ingredients:
  • 8 oz. softened cream cheese
  • 1 teaspoon vanilla
  • 3 tablespoons white sugarStreusel Ingredients:
  • 3/4 cup white sugar(reduce if you don’t like extremely sweet topping!)
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons cold butter

Preheat oven to 350ºF and grease an 8×8 inch square pan.

Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.

Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.

Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.

Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.

Bake for about 45 minutes or until the topping is browned.

Can be stored in the refrigerator.

Recipe from Yammie’s Noshery

 

Twice-Baked Butternut Squash December 3, 2015

Filed under: Uncategorized — stacielk @ 7:00 am

Hi friends!  It’s been a while…again.  I apologize for the time between each post!  It’s just life right now.  I’ve been making some fun things in my kitchen lately like this delicious Parmesan Herb Crusted Salmon and these Toffee Pumpkin Muffins, which I hope to make again soon!  I brought this Roasted Brussels Sprouts & Butternut Squash dish to a dinner party and made these Peanut Butter Bars for some friends who recently had babies.  Yum, all those recipes turned out great.  And just this week I made this Twice Baked Butternut Squash which I got the recipe right from the Aldi site.  It turned out great and is a delicious meat-free dish (for those who don’t mind eating a meal without meat :)

If you get to try any of these recipes, I would love to hear what you think of them!

I hope you had a wonderful Thanksgiving and just in case this is the last post until the new year….Merry Christmas! :)
Twice-Baked Butternut Squash

 

Twice-Baked Butternut Squash

1 medium butternut squash, halved and seeded

5 oz Honey Goat Cheese Log, crumbled, divided

¼ C Half & Half (I used almond milk)

2 T Unsalted Butter, melted

5 oz Dried Mixed Berries (I used craisens)

2 tsp Pumpkin Pie Spice

Salt, to taste

Pepper, to taste

½ C Chopped Pecans

  1. Preheat oven to 425°.
  2. In a large baking dish, place butternut squash cut side up. Add 2 cups hot water, cover with foil. Bake until tender, approx 45 min to 1 hr. Remove from oven, discard water, cool. Scoop out tender parts of squash leaving skin intact.
  3. In a medium bowl, combine squash, 3 oz  goat cheese, half & half, melted butter, mixed berries, pumpkin pie spice, salt and pepper. Stir together. Scoop mixture back into squash skin, top with remaining goat cheese and chopped pecans. Bake until mixture is slightly firm, approximately 10-12 minutes.
  4. Change oven setting to broil.
  5. Broil until cheese is browned, approximately 5-8 minutes. Serve and enjoy!

Recipe adopted from Chef Morgan, ALDI Test Kitchen  

 

Shredded Wheat Snack Mix December 30, 2014

Filed under: Appetizer,Miscellaneous,Uncategorized — stacielk @ 4:32 pm
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I hope everyone had a wonderful Christmas and enjoys their New Year.

This snack mix is a salty one, really easy to put together and I love the flavor of it.  Enjoy!

shredded wheat

Shredded Wheat Snack Mix

4 cups shredded wheat cereal (spoon size – I got mine from aldi so not sure if it’s the right sz or not.)

2 cups popped popcorn

1 cup small pretzels

1 cup mixed nuts

1 envelope Italian salad dressing/recipe mix

1/4 cup butter/margarine, melted

2 T Worcestershire sauce

1/4 tsp garlic powder

Preheat oven to 300.  In a medium-large bowl toss cereal with popcorn, pretzels and nuts.  Sprinkle evenly with salad dressing mix.

Mix butter, Worcestershire sauce & garlic powder.  Drizzle evenly over cereal and toss to coat.  Place on a 10x15x1 inch baking pan and bake for 30-35 minutes until lightly toasted.  Stir after 15 minutes.

Recipe from Kat’s Kitchen Binder (unsure of where original came from)