Eatables

Okay, so I realize this post is a little late in coming, but better late than never, right? Being on a break from school has allowed me to put some more work into Eatables, in particular establishing a self-hosted WordPress and setting up my new domain, http://eatables.org. I have been working on tweaking and fixing the newest version of Eatables, but the design and domain name are not the only changes…

I better myself as a blogger and to better Eatables as a blog. I want my personality to shine through my posts, to provide better content, and not just be an index of recipes, but to have interesting articles, innovative ideas, and more interactivity. As a blogger and an amateur chef, I want to give my audience the best of myself and my experiments in the kitchen, and to share it all with you.

So in an attempt to better myself as a blogger, I will start with this:

• Do you have any suggestions or recommendations for Eatables?
  
• Are there certain types of articles you’d like to see (more of)?
  
• What can I do to make Eatables (or myself as a writer) better?

Let me know in the comments! Here’s to a new year, may it be better than the last!

Oh yeah, and don’t forget to update your feed reader or you can sign up via email in the sidebar!

As I said in a previous post, I am experimenting with cake baking. I found this recipe and just had to give it a try. I absolutely love white chocolate and raspberries and to put them together is even better! The cream cheese frosting is creamy and smooth. All around the cake was a delicious hit!

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This is a slightly jazzed up version of typical cream cheese cake frosting. It goes great on carrot or chocolate cake, pumpkin bread, cupcakes, or even in between cookies. Or on a white chocolate raspberry cake.

Ingredients

• 1 pkg. (8 oz.) cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 6 oz. white baking chocolate squares or chips, melted and cooled slightly
• 1 tsp. vanilla
• 2 cups powdered sugar
• 2-3 Tbsp. cocoa powder (optional depending on if you want a chocolate flavour)

Steps

1. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
2. Add melted chocolate and vanilla; mix well. Add sugar gradually, beating until light and fluffy after each addition.
3. Refrigerate while making  your cake so it can stiffen a bit.
4. When ready, use to frost your favorite cake or cupcake recipe.

Credit! Thanks to Kraft Foods for this frosting recipe.

Here are some interesting articles I though you might find useful. Enjoy :)

• The Invisible Ingredient in Every Kitchen
• Secrets of Weight Loss Revealed!
• Kitchen Timesavers That Speed Up Dinner
• How To Beat The Soda Pop Addiction
• The Microwave Diet: 8 Great Frozen Entrees
• Cold fighting foods
• Top eight soup list!
• 5 good for you cocktails

While I was at the grocery store yesterday, I began contemplating what to make for dinner. My husband and I really love Italian cuisine, particularly pasta, so I went to the pasta isle and picked up a box of penne. On the back of the box I found this primavera recipe (though here it’s a little tweaked) and it turned out to be quite tasty. The next time I make this, I’ll have to try it out on company.

Prep: 20 minutes
Cook: 12 minutes
Makes: 4 servings

Ingredients

• 12 oz. penne pasta
• 3 tbsp olive oil
• 2-3 cloves of garlic, peeled and chopped
• 2 large green peppers, medium diced
• 2 cups mushrooms, sliced
• 2 large tomatoes, medium diced
• 3 tbsp Worcestershire sauce
• 1/2 cup water from cooking the pasta
• 3/4-1 cup Parmesan cheese
• Salt and pepper to taste

Steps

1. Cook the pasta according to package directions, drain and save 1/2 cup pasta water
2. Meanwhile, heat the olive oil in a medium skillet. Add the vegetables and cook for two minutes.
3. Add the Worcestershire sauce, pasta water, and cooked pasta.
4. Blend and simmer until hot.
5. Stir in the cheese, and season with salt and pepper. Enjoy!