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Saturday, April 12, 2014

Baked Spicy Fries


I think we all struggle with the problem of wanting to eat but not wanting to get fat.  I’m guilty I admit it!
 So I want to eat healthier, I think we all do right, I mean everyone loves junk I can rattle off my list of favorite unhealthy things if you want:
  • CHOCOLATE CHIP COOKIES!!!
  • Graham Slam Ice cream (I am a sucker for that)
  • Cookies in general
  • French fries
  • Did I mention cookies already???
  • This list will gone on forever if I continue, I"ll just stop now :)
Let me give you an example; yesterday I came home early from school because of a half day, the whole time I was in school I kept thinking how dead set I was on getting home and having graham slam ice cream.  When I got home that's exactly what I did.  I had a good amount and then I realized hmmm I think I want some more and I took a very very generous serving!  See?!  We try so hard but tend to stray sometimes.  And many of us like french fries, baked fries are sooo much healthier than the fried ones!  Plus I like spicy things, so I came up with this recipe.

This recipe is extremely easy to make.  I don't mean to brag but these are really delicious, even my sister liked it!  And she doesn't tend to like most of the things I make!  Happy Eating!  Like A Sweet Load on Facebook!  You can also follow me on Instagram @its_kuubz


Spicy Fries-Baked
Ingredients
3 medium sized potatoes
1 1/2 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon black pepper flakes
1/4 teaspoon garlic powder
Dash of coriander powder
Dash of oregano flakes (optional)

Preheat the oven to 400 degrees fahrenheit.  Cover a few baking sheets with aluminum. 
Peel and cut the potatoes into strips that resemble french fries, wash them and drain the water.  In a medium or small bowl mix the spices together.  Add the potato strips into the spice mixture until they are coated.  Spread the fries on the pan.  Bake for 10-15 minutes DO NOT BURN THE SPICES!!

***Warning:
You may find these fries very spicy

Sunday, March 30, 2014

Back, With Nutella Eclairs!


I believe this weekend should be the weekend for getting fat, I mean seriously.
I went to the mall with some friends yesterday and we got frozen yogurt, with a lot more candy toppings than yogurt.  Then we saw a movie, you know movies aren't complete without buttery popcorn and soda.  Those so called 'small' sodas are absolutely not small at all, in fact, they're huge!  So even though I've been eating healthy all week, I've been splurging a smidge :)

And then I found myself making eclairs....

So I know I haven't posted for a while, I've been feeling a little down though.  First Pennsylvania had nice spring-ish weather, and then we randomly got bitter cold out of nowhere, so now we have non-stop rain that actually I think just stopped.  You can probably guess how annoying this weather change is, it is so sudden! -_-  Anywho..it was raining all of today and I was bored, and I bake when I'm bored.  I don't know why but I was like hmm I should make eclairs.  And I did, so there you go.  I was also motivated to bake something because my cooking idol, Gordon Ramsey started following me on Instagram, yes the real one!!

I was caught by surprise when these eclairs actually came out really good!  I thought they would flop the way my attempts of lady fingers have.  I got this choux pastry recipe my Better Homes Cookbook.  I had to improvise on the filling and topping so I added rice pudding in the center and topped it with nutella.  It was delicious!  Happy Eating!

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Melting the butter

Added the flour and eggs

Piping 'em



Right out of the oven

Choux Pastry for Eclairs

Preheat the oven to 400 degrees Fahrenheit
Makes about 12-14 eclairs

Ingredients:
1 cup water
1/2 cup butter
1/8 teaspoon salt (I just added a pinch)
1 cup all purpose flour
4 beaten eggs
Nutella
Rice pudding

Grease a baking sheet and preheat the oven to 400.

In a medium saucepan, add the butter, water, and salt (see note).  Bring to a boil and add flour all at the same time.  Stir until the mixture becomes thick.  Cool for about 10 minutes and add the beaten eggs a little at a time.  Transfer to a piping bag and pipe strips that are 4 inches long, 1 inch thick wide, and 3/4 inch thick.  Bake on the prepared sheet for 35-40 minutes in a 400 degree oven or until golden brown.

Cool the eclairs for about 10 minutes and then cut in half.  Take out soft dough from inside (see note) and fill with rice pudding.  Spread Nutella over the top, enjoy!

Notes:
The butter does not need to be melted before you add the water and salt, it will melt while the water is boiling
If you do not take out the soft dough, it will take eggy



Monday, March 24, 2014

Sunday, March 16, 2014

Coffee Brownies

Wednesday March 12, 2014: We had a nice break from the cold weather for maybe 3 or 4 days, all these days in which I actually got to go on a pleasant run :)  And for a little bit there, I thought 'hey we're finally getting there'  But apparently and all too sadly it's true when they say all good things must come to an end :'(  Yesterday was CRAZY!  These wind was howling sooooo loud!

Friday March 15, 2014: The weather has been great!  Not too hot or cold with the perfect breeze!

Anywho, my sister found this recipe on Pinterest and requested I make them, so here you go.  I must say, it wasn't the texture I had anticipated, but it was amazing regardless, the texture was cakey and also slightly chewy.  I modified this recipe from http://cakesharing.wordpress.com/2012/06/30/box-of-delicious-foodie-pen-pal-june-coffee-brownie-recipe/ .  Happy Eating!

Coffee Brownies
adapted from http://cakesharing.wordpress.com/2012/06/30/box-of-delicious-foodie-pen-pal-june-coffee-brownie-recipe/

1 1/4 cup granulated sugar
15 tablespoons butter (you'll melt this)
3/4 cup unsweetened cocoa powder
3 tablespoons ground coffee beans
3 large eggs
1/2 teaspoon salt
1 1/4 cup flour
1 1/2 teaspoon vanilla extract

Grease a 13x9 pan and preheat the oven to 350 degrees Fahrenheit.
Melt the butter on the stove and add the sugar, salt, ground coffee, and cocoa powder until grainy.  Wait until the mixture cools a bit and then add the eggs, vanilla extract, and flour, transfer into a separate bowl if needed.  Pour the batter into the greased pan and bake for 25-30 minutes or until a toothpick comes out clean.



Tuesday, March 11, 2014

Coming Soon...

Sorry, sorry, sorry!  I know I haven't posted for a while but I've been really busy and if you could just bear with me, I would really appreciate it!  There will be new posts coming soon so keep checking back to asweetload.blogspot.com

You can like A Sweet Load on Facebook and subscribe!

Thursday, February 27, 2014

Chewy Oatmeal Cookies

So the weather was momentarily warm a few days ago. But only for TWO DAYS!!  I mean come on, I used to wish for this weather, love love loved it!  How about sick sick sick of it?!  Because it's getting a little boring and cold and slippery and...I really could go on.  Anyone who lives in the United States, with the exception of Hawaii (luckies)  I would say consider Hawaii if only though, I dream on...These cookies are delicious http://www.the-girl-who-ate-everything.com/2010/05/chewy-oatmeal-raisin-cookies.html



Friday, February 14, 2014

Let it Snow!


So most of the country of getting pounded with snow, 3 inches, 6 inches, 9 inches...etc.  So with all this snow, schools around the country are pretty much closed.  And while we're happy that there's no school, the school boards are reducing our off days and spring break, so yeah, kinda sucks.. Plus, it's a little too cold to go outside with temperatures in the single digits

There is ice everywhere!  A few years ago I had crazy long icicles hanging from the roof it was beautiful even beautiful-er than these.  As much as I love winter, this is getting a little crazy.  Share your snow stories or what you think about the snow. Happy Valentine's day <3! 


Isn't this great? Google+ auto awesomed it for me?!


Wednesday, February 12, 2014

Valentine's Day Heart Biscuits


I originally wanted to call this post Valentine's Day Salty Hearts instead of sweet hearts, but I didn't know if people would get it.  Anywho, remember how I was really depressed that my camera wasn't working?  Well with a good night's sleep and a fitful shove into the sd card slot, I did it.  I present to you my dear friends, the heart shaped baking powder biscuit!  Mmmm..I broke open these biscuits and spread them with butter. Right. Away.  I love them with melted butter.  So you're probably wondering, all of the other blogs you will see, are doing some kind of sweet treat for Valentine's Day, it's perfectly natural to wonder why I'm not.  Well to be honest, I felt a little left out, everyone was doing Valentine's posts and I was still sitting here wondering what to do.  I know that I wanted to cut down on my sugar intake because I've been baking sweet stuff all week, I know Valentine's day is a day for chocolates and what nots, but sadly and I don't know how this is possible, some people don't like sweet too much.


I know, crazy right?  But I want to respect everyone's opinions and I thought this year I would change things up a smidge :) I hope you guys don't mind.  
Don't forget to like A Sweet Load on Facebook!  Happy eating!



Heart Baking Powder Biscuits
Preheat oven to 425 degrees Fahrenheit racks in the middle
Serves 3-4 people
Bake for 12-15 minutes

Ingredients
2 cups all purpose flour
1 cup milk
1/3 cup shortening
1 tablespoon baking powder
1 teaspoon salt



Preheat oven to 425
Mix the dry ingredients together, split the 1/3 of shortening into 5 pieces and roll them around in the flour mixture.  Rub the shortening and flour mixture together to form small crumbs, it's okay to have a few big chunks.  Add the milk and toss with a fork to moisten the mixture.  Knead on a floured surface 10 times ONLY and roll out a 9 inches circle and cut biscuits with a heart shaped cutter.  Place on a greased baking sheet.  Bake for 12-15 minutes or until golden.

Notes:
These taste amazing warm!
If the dough is too sticky to even put on the kneading surface add a small amount of flour.
Great with butter as well!
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Tuesday, February 11, 2014

Heart Shaped Baking Powder Biscuits




So with all of these valentine's day blog posts, I'm feeling a little left out, here is the problem though, my camera is malfunctioning, so sadly, you cannot see the heart shaped biscuits, I am truly sorry.  You can refer to this recipe though, sorry again guys, I am SO TICKED OFF!  http://asweetload.blogspot.com/2013/10/baking-powder-biscuits.html

Saturday, February 8, 2014

M & M Chewy Oatmeal Cookie Bars


So I think we can all agree that a lot of us have had the same new year's resolution; healthy eating!  And....erm, okay well, I made these delicious chewy m & m bars and they were amazing.  But every piece I took, A: I wanted more, and B: I felt sick, C: I still took another piece :) So obviously, I'm probably the one who ate the most, so now I have to work it all off.  Anywho..the goal was to healthi-fy the recipe, and I have a lot of oatmeal in the house so that was my answer I guess.  Yay!
So figured as long as I'm takin' pictures of these bars, I may as well dip them in milk when I finish the photo session.
And that my friends, is exactly what I did, yum!

Don't forget to like A Sweet Load on Facebook!
Happy eating!

M & M Chewy Oatmeal Cookie Bars
recipe adapted from http://fantasticfamilyfavorites.blogspot.com/2011/06/thick-and-chewy-m-cookie-bars.html

Ingredients:
1 1/4 cup uncooked oatmeal
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted (1 1/2 sticks)
1/4 cup granulated sugar
1 cup brown sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
1 1/4 cup m & m's

Preheat the oven to 325 degrees fahrenheit.  Grease an 8 x 8 pan.
Combine the sugars with the melted butter, add the egg, yolk, and vanilla extract.  Gently stir in the rest of the ingredients except for the m & m's to form cookie dough.  Fold in the m & m's and put the cookie dough in the pan, smooth it out, bake about 30 minutes or until the bars look golden.

Notes:
If you want the bars to cook faster, use a 9 x 13 pan and bake for 20-25 minutes
These will get hard if you leave them in open air for more than two days, to ensure freshness and make sure the bars stay chewy, cut them and store in an airtight container
DO NOT refrigerate or the bars will harden

Tuesday, January 28, 2014

Herb Crackers+SNOW!!

Do you ever have those days when you just want something that's, do I dare say?  Sweet.  I know, I'm sorry.  I was just kinda craving something crunchy, and crackery.  So sometimes, when I get Taste of Home recipe books from the library, I tend to copy some recipes down to save for later.  I was going through my notebook and I noticed there was a lot of breads, but they all needed yeast and it was cold and I was bored and I bake when I'm bored and I really didn't want to wait for the bread to raise, and then punch it down, and make it rise again...(let me take a breath, that was a long run on sentence)  This recipe nearly saved me from boredom and, I mean, why waste money buying crackers from the store when I can make them right?!
I took this recipe and we all know, changed it a bit to suit my taste.  And I looove olive oil so I made sure I added a good amount.  These crackers were soo good when they came out of the oven!  If you love garlic salt and olive oil as much as I do, I know, you will definitely like these healthy crackers.  Don't forget to like A Sweet Load on Facebook.  Happy Eating!


Herb Crackers

Serves 3-5 (though I could probably eat all of them!)

Ingredients
1 and 3/4 cups flour plus 2 tablespoons
1/4 teaspoon dried mint
1/4 teaspoon oregano
3/4 teaspoons salt
1 teaspoon baking powder
1/2 cup water
1/3 cup olive oil

For coating
4 teaspoons flour
2 teaspoons garlic powder or salt

Preheat the oven to 450 degrees Fahrenheit.
In a medium sized bowl, mix the 1 and 3/4 cups of flour with the herbs, salt, and baking powder.  Add the water and oil to form a dough, knead until the dough is elasticy.  In a small bowl, mix the flour for the coating and garlic powder together, rub the mixture on a kneading surface.  Take the dough and split it in to 3 dough balls, roll them 1/8 inch thick on the floured/garlic coated kneading surface.  Cut the dough into small squares and place them on a baking sheet lined with aluminum foil.  Bake for 8-10 minutes.

Notes:
If you don't want to cut the dough into squares, you can bake it as flat bread and break it into pieces later.







Snow!



Yep, we've gotten a lot of that in the northeast United States.  The year is proving to be a crazy weather kind of winter.  My take-global warming, burning of fossil fuels, releasing carbon dioxide into the air etc.  It's only going to get worse if we keep this up here on Earth.  Which will mostly likely mean very cold winters and really hot summers.  Sadly, there isn't much I can do about it :( I do try my best to be eco-friendly though, so I'm doing my job on my part...Anywho, this is snow in my front yard, I believe it's about 3 inches, but who even knows?



Thursday, January 23, 2014

Happy Birthday To....A Sweet Load (It's a Blog Birthday!)

I know, wow, it's been a year since I've started this little sweet thing <3  A little something that has earned a special place in my heart...my blog, asweetload.blogspot.com!  I started on January 23, 2013 after deciding to share my ideas, food, pictures etc.  On April 1, 2013 I started a Facebook page "A Sweet Load" and have 23 likes so far, please keep bringing in those likes!  Since starting, on this day last year, I have posted 51 times and hope to continue posting!  Happy 1st Birthday A Sweet Load!

Friday, January 17, 2014

Biscoff French Toast Roll-Ups

So I'm sure most of us have seen these:
It's perfectly fine if you haven't, I actually came across these for the first time on Pinterest a few weeks ago.  But I couldn't help it, I thought to myself I must modify this recipe!  Granted, I know, not my best picture taking skills, I know, I know, I can do better..but do you want to hear about my modification or what??  Anywho, this recipe looked a tiny bit sweet for my taste so I changed it up a smidge.  You guys know what Biscoff Cookie spread is?  I, for the record am obsessed with it.  This recipe called for nutella, jam, cream cheese etc.  I figured why not biscoff?!  So here it is my not too sweet version of french toast roll ups.  Happy eating, don't forget to like A Sweet Load on Facebook and subscribe above :D

Biscoff French Toast Roll-ups

Ingredients
10 slices of bread without crust
2 eggs
2 tablespoons milk
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon of biscoff cookie spread (1 teaspoon for each piece of bread)
oil or butter

In a small bowl, beat the eggs, add the milk, and sugar.  Flatten the bread with a rolling pin.  Spread some biscoff at the edge of the bread and roll the bread up, if the roll opens, put some biscoff at the other end as well.  Dip the bread in the egg mixture.  Melt butter on the stove in a pan and place the roll up on the side that has the 'seam', cook all sides until golden and the egg is cooked.  Put the roll ups on a paper towel to get out any excess butter.  Enjoy!

Tuesday, January 7, 2014

Flourless Peanut Butter Chocolate Chip Cookies

So we are now on day 7 of our new year!  Wow, only 7 days?!  So don't hate on me when I say this, but I don't like peanut butter plain, wait, just hear me out...I love peanut butter cookies and Reese's.  Love 'em really, I'm just not a huge fan of peanut butter sandwiches and eating peanut butter in spoonfuls, heck, I don't like it since it's not that sweet!  Now add sugar to that peanut butter and you've got me!  So anywho, I wouldn't normally have peanut butter in my house, so what was it doing in my pantry you may ask?  Well, an uncle of mine doesn't like peanut butter, at all!  Naturally, he would want to get rid of it, that's were I come into play.  I thought hmm.. 'I'm sure some of my readers would love a great recipe for peanut butter cookies'  And here I am, with this recipe.  I adapted this recipe from a post found on http://www.culinarycoutureblog.com/2013/01/four-ingredient-chewy-peanut-butter-cookies.html  And modified it to suit my taste, All I did was add a few extras,not much though.  Don't forget to search A Sweet Load on Facebook and like the fan page!  Happy eating!

Flourless Peanut Butter Chocolate Chip Cookies
Preheat oven to 350
Makes yield 1 1/2 dozen

Ingredients
1 cup creamy peanut butter
1 cup firmly packed brown sugar
1 large egg

1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chocolate chips (I used dark)

Preheat the oven the 350 degrees Fahrenheit.
In a bowl cream the peanut butter and sugar together until the mixture in light and creamy.  Beat the egg and incorporate it with the mixture.  Add the vanilla extract, baking soda, and salt.  Gently fold in the chocolate chips, chill for *10-15 minutes.  Shape into approx. 3 ounce balls and place on an ungreased baking sheet 2-3 inches apart from one another.  Bake at 350 for about 9 minutes or until they are lightly brown on the edges.  *Let the cookies cool for about 2 minutes before eating them.

Notes:
You don't need to chill the dough, but I would suggest to ensure a soft cookie
You must let these cookies cool because if you try to pick one up as soon as it comes out of the oven, it will break {trust me, I've tried!}

Wednesday, January 1, 2014

It's a New Year! 2014!

2014- The Year of; Anything's Possible!

So, winter break!  Oh that was a lovely one.  Sadly, it came and now it's gone  as well as 2013 :'(  But that's okay..welcome 2014!  I have this feeling that I'm still going to be writing 2013 by accident!  Don't we all though? :)  So I have a motto this year; anything is possible.  What are your new year's resolutions?  Comment below and don't forget to like A Sweet Load on Facebook!


So I have a very exciting piece of news!  We recently bought a kitchen-aide stand mixer.  Oh yeah, I've been dreaming of this baby ever since it came out.....(maybe you should leave me alone with the mixer for a minute, haha kidding!)  Anywho, I used this baby for the first time to make croissant dough!  Wow, I know right?  I looovveee croissants!  Soft, butter layers....  So much less work thanks to my new friend here!  I used my book 'Baking with Julia' like last time.  I don't know if you remember, the last I made croissants was in August, August 13, 2013 to be exact :)  I don't make them often for 2 reasons; 1 being that it's so time consuming, 2 being that I would hate to get sick of them!  I'll be posting the croissant recipe soon!  I have a boat load of fun for us in future upcoming posts.  But for now, have a safe and happy new year, and as always Happy eating!


Wednesday, December 25, 2013

Happy Holidays

Happy Holidays!

Happy holidays from me to you!  Have a safe, happy, and fun filled holiday season!

Friday, December 20, 2013

Cookies: Tales of Baking Cookies the WHOLE Week!


I tried to make the cookie arrangement look like a tree, what do you think!
Remember my holiday cookie post, where I took a picture of all the ingredients I needed for holiday cookies for my close friends?  If you don't, you can always look back to this http://asweetload.blogspot.com/2013/12/holiday-cookie-choices.html.  So I started baking on Tuesday December 17th and started off with; wait for it....GINGERSNAPS!  Mmm... when they first came out of the oven I couldn't stop eating them!  Soft, chewy, and sweet!

  Before, when I got the oreos for the cookies and cream cookies some people cough, cough-my family started eating the oreos!  So you can imagine, I had to use them quickly before the oreos were all gone and I would need to buy new ones to make the cookies.  So on Wednesday December 18th I made the cookies and cream cookies which were also rather yummy, soft and not overly sweet.  Before I knew it, Thursday had sneaked up and I had to speed bake to have the cookie boxed and packed by night and before bed.  So as soon as I got home, I went on my Pinterest (something I've been known to do ever since I got a Pinterest, which is very addicting to me!) and then started baking the funfetti because I knew they would be quicker and easier to make.  As the funfetti cookies baked, I started to melt the butter for the chocolate chip cookies and quickly mixed up the dough.
One of the world's favorite cookies- CHOCOLATE CHIP!  Soft and chewy the way I like them!
As I put the first batch of chocolate chip cookies in the oven, I feared that the cookies would turn out as flat sheets (something that has been known to happen to me from time to time.)  I knew I couldn't afford to mess up, I had to give the cookies today (Friday December 20, 2013) after all.  I decided to be on the safe side and chill the dough, even if it was for only five or ten minutes.  All turned out well in the end, and I packed the boxes once the cookies cool.
I like to call them "Gingershnaps"  

I had a little problem though, it's a little embarrassing, I don't know if I should tell you....  Fine, confession; I couldn't stop eating the funfetti cookies.  After all the cookies and candies of the holiday and gifts from friends, everything is slightly sweet for my taste (Did I seriously say that?!  I never thought the day would come where I said something was too sweet for my taste!)  I'll just be sticking to salty things for the most part for a day or two.  You can get the cookie recipes from my 'holiday cookie choices' post, I put the link earlier in the post.  Like A Sweet Load on Facebook!
Cookies and Cream cookies, I had trouble trying to get my family to stop eating the oreo cookies before I even made them!
Soft and sweet, these cookies are irresistible to me, couldn't stop eating them until I felt sick.  And the I was struck by my self conscious feeling guilty for eating all that sweet!

Saturday, December 7, 2013

Holiday Cookie Choices

So ever since Thanksgiving, I've been thinking about holiday cookie favorites.  I pondered and searched and searched.  Trying everywhere, my pinterest, google, yahoo anything I could find!  So after like 100 searches I finally came up with a list.  Here's the story, the holidays are closing in!  And though I don't personally celebrate Christmas, I wanted to give a few people holiday cookies.  The trouble was with all the people I had written down, I had to narrow down.  Yeah, that came to twelve people.  So we went on a shopping spree at the store where I got all of the ingredient I would need for my cookies.  Backtrack for just a minute, do ever notice, maybe it's just me, but when I go to the store it's like I'm always in someones way or they're in mine.  Anywho, here is my cookie 'menu.'  Don't forget to like A Sweet Load on Facebook and don't forget to subscribe!
Gingersnaps
http://www.browneyedbaker.com/2013/12/04/soft-and-chewy-gingersnap-cookies/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+browneyedbaker%2Ffeed+%28Brown+Eyed+Baker+%29&utm_content=Yahoo%21+Mail

Chocolate Chip

http://www.glorioustreats.com/2013/09/chewy-chocolate-chip-cookies.html

Vanilla sugar




Funfetti Cake cookies

Cookies and cream cookies
I'm going to test my own recipe but also use one that I found on pinterest

Oatmeal Cookies
My very own recipe
http://asweetload.blogspot.com/2013/04/you-can-call-them-oatmeal-cookies.html

So I will be baking basically everyday of the week until the 20th of December.  Wish me luck, Like A Sweet Load on Facebook, subscribe to email and don't forget to try some of these recipes!  I'll tell you how they come out!

Question:  What's your favorite holiday cookie?  Comment below!

Sorry the picture is a little blurry!

Saturday, November 23, 2013

That's a Wrap!

Haha, get it?  Wrapping up the week and a wrap :D  Fine, fine bad joke, but hey you've got to give it to me for creativity.  Guess who slept in today?  Me!  So I was nice and rested to make my chicken potato wrap.  This is a pretty healthy wrap.  The wrap bread itself is made of whole grain, and you have the potatoes, the carrots and chicken.  We all know how eating healthy is very important and not just to me, it should be important to you as well.  There are exceptions from time to time but that's another story ;)  


We all have a picture that comes to mind when someone says 'I got a so and so wrap' or 'what kind of wrap do you like?'  I'm curious, what picture comes to your mind?  Some of us see the lettuce and meat or tomato.  I see a golden onions with vegetables and some type of meat.  So let me run my checklist- onions? Check.  Vegetables?  Check.  Meat?  Whole wheat wrap bread?  Check.  This is an easy wrap to make and I really hope you enjoy it as much as I did/am.  I'm eating this as we speak, in case you were wondering...  Like A Sweet Load on Facebook!  Happy eating!
Cook the carrots for only 5 minutes to keep them crisp.

Don't panic, even though you're not adding water, water will come out from the chicken, just wait for it to dry up, which will take about 25 minutes.



Yum!

Makes 3-4 wraps
Prep time approximately and 1 hour
Chicken Potato Wrap
Ingredients
1 pack of whole wheat wraps
1/4 cup uncooked alphabet pasta
1/4 teaspoon olive oil
Salt as needed

Chicken
1 pound chicken breast
1 small onion, chopped
1 tablespoon canola oil
1 teaspoon turmeric
1 teaspoon chili powder
1/4 teaspoon garlic paste
14 teaspoon ginger paste
1 teaspoon salt
1/4 teaspoon hot sauce

Potatoes
1 potato cut in small bite sized cubes
1 tablespoon canola oil
1/2 teaspoon salt
3/4 teaspoon ketchup

Carrots
Half of a large carrot, about 1/4 cup
1/2 tsp ketchup
Dash of salt
Drop of olive oil

Cut the chicken into small bite sized cubes and wash the pieces well.  Coat a nonstick skillet with 1 tablespoon oil.  Fry the chopped onions in the skillet until they are translucent but not brown.  Add the chicken, water will come out even if you don't add any.  Mix in the garlic, ginger, turmeric, and chili powder.  The water will take about 25-30 minutes to evaporate.  Once the water dries up fully slowly pour in the hot sauce.

Coat a nonstick skillet with 1 tablespoon oil.  Peel the potato, cut it into cubes and wash them.  Fry the potatoes in oil for 10-15 minutes or until they are soft enough to chew.

Saute the carrot in a the ketchup and drop of alive oil for 5 minutes, add the salt.

Cook the pasta as you normally would.  Add the salt and olive oil to the pasta.  Mix the chicken, carrots, potatoes, and pasta together.  Assemble the wrap.

Friday, November 15, 2013

TGIF Recipe: White Chocolate Cranberry Softies (Cookies)

It's FRIDAY!  I got to test this recipe I made up yesterday and wasn't sure if the cookies were blog post worthy.....  My family (my mom really) thought so, so here they are.  I've been trying to eat healthier recently, but it has oatmeal and cranberries...  I have named these cookies based exactly on how they are, softies, especially warm out of the oven!

I creamed shortening and butter to add depth to my cookies.  I had cracked in one egg and was thinking, 'hmm..maybe one more'  So I got the egg carton out again and grabbed an egg.  I was about to close the container and then, crack!  Seriously, the egg slipped right out of my hand, that would happen to me right?!  Anywho, no sweat, clean up the egg and back to stirring.  This was what was running through my mind-Flour, not too much, not to little, just enough.  Dough, thick, not too thin, enough to drop them on.  Of course once I had finished completely mixing, I realized it would have been better to add granulated and brown sugar in these cookies, however I said to myself, next time.









I popped them into the oven saying 'Please!  Please!  Please be good!'  Being my curious self, I just had to taste them as soon as I took them out of the oven.  I burned my tongue, I've been doing that a lot recently...  I handed a warm cookie to my mom who really liked these, she practically begged me not to change the recipe, love you mom!  The goal was to not have a crazy sweet cookie.  (In deep astronaut voice) The mission has been accomplished!  The first cookie without excess sugar!  :D  Don't forget to like A Sweet Load on Facebook and subscribe to email!  Happy eating!
Bake time: 10-15 min
Yield: 1 1/2 dozen cookies
Serves: 3-5 people (depending on whether they are already eaten or not!) White Chocolate Cranberry Softies
½ cup butter
½ cup shortening
¾ cup granulated sugar
2 eggs
2 ¼ cup flour
1 tsp vanilla
½ tsp baking powder
¼ tsp baking soda
1 tsp salt
½ cup oats
½ dried cranberries
½ cup white chocolate chips

Preheat the oven to 350 degrees F, grease about 3 baking sheets.  Cream the butter and shortening with sugar until fluffy.  Beat in the eggs one at a time until well combine.  Add the vanilla extract, salt, baking powder, and baking soda.  Mix in flour until the dough starts to thicken, then add the uncooked oats.  Gently fold in the cranberries and white chocolate chips so that they are evenly distribute.   Drop 3 ounce balls 2 1/2 in apart and bake for 10-15 minutes or until slightly golden or browned on the sides.

Notes:
Don't be clumsy like me and drop the egg :P
These cookies taste best warm
The cookies are softest the day they are baked
Please note that the cookies are not too sweet so add 1/4 cup brown sugar, I haven't tried this but it should work
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Wednesday, November 6, 2013

Chocolate-Covered-Pretzel Rice Pudding, Cannolis, and a Beautiful Autumn Sky


I honestly can't say that my family was especially excited to hear this idea-chocolate-covered-pretzel rice pudding.  What can I say though, my imagination and creativity run wild sometimes...  Now, this picture is not the best, sorry, however, the pudding is a lot better than it looks.  I made my own chocolate pretzels-which will explain the chocolate chunks.  Anywho,  I'm don't know how this hit me, but its been on my to-try list for quite a while now along with oatmeal recipes.  First of all, I love chocolate pretzels!  Rice pudding is another favorite, so, why not combine them?  The point was, what've I got to lose, right?  Other than a few pretzels...and chocolate...and rice...milk.. :)  I made the mistake of putting the pretzels in the pudding while it was still hot, yeah...don't do that.  I've done some searches, and I will tell you, not many or any at all for that matter, chocolate-covered-pretzel rice puddings.  That is why this is so different and I hope you like them!  I adapted the rice pudding recipe from one of my favorite magazine sites-Taste of Home.  The pretzels were my idea.  Like A Sweet Load on Facebook and/or subscribe to email!  Happy eating!

Serves 2-3 people
Chocolate Pretzels (you can buy from the store)
1/2 cup pretzels
1/2 cup chopped milk or semisweet chocolate
1 tablespoon water

Rice Pudding
1 cup cooked long grain rice
1 cup milk
5-6 tablespoon sugar
a dash of salt
a drop of vanilla extract

Melt the  chocolate and mix in the water until it's well combined.  Dipped the pretzels in the chocolate mixture and let them cool.  Meanwhile, in a medium saucepan add the rice, milk, sugar, and salt.  Cook until the milk starts to evaporate and the pudding becomes thick, this should take about 15-20 minutes.  Once the mixture thickens, slowly drop in the vanilla extract, set the pudding aside to cool.
Once the pretzels and pudding cool,  mix them together.
Notes:
This pudding should be eaten the day of or the pretzels will get soggy.
Make sure both the pretzels and pudding are cooled before you mix them together
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I had the day off on Tuesday so I made cannolis with my mom.  She fried and I rolled and molded.  We filled them with the chocolate-covered-pretzel rice pudding.














I took this picture of the autumn sky today.  This was taken during/close to sunset.  What do you think?