I have fond memories of this Vanilla Sauce. My mother would serve it over a warm slice of spice or applesauce cake. It was delicious and comforting. I was always left with a satisfied tummy, and a warm feeling inside. These are the feelings you need in winter, especially this winter.

It’s been nasty here with the smog inversion and red air quality alerts and below freezing temps. My poor kiddos aren’t allowed to go outside for recess or play outside in the snow when they get home. We just can’t breathe, and it’s just been ugly this January. However, this dessert sauce might just hold some amnesia-like qualities to it, so here’s to forgetting about the last few days of this month and enjoying a little warm and loving dessert.

Warm Vanilla Sauce

(from my Mama)

Ingredients
1 cup sugar
4 Tbsp flour
2 cups boiling water
4 Tbsp butter
2 tsp vanilla
2 tsp nutmeg

Directions
1. In a medium sized sauce pan, mix together sugar and flour.
2. Gradually stir in boiling water.
3. Over med-high heat, boil 1 minute, stirring constantly.
4. Turn down heat to low and stir in butter, vanilla and nutmeg until smooth.
5. Serve hot over a slice of cake of your choice.

Note: best to serve this sauce and cake combination in a bowl rather than on a plate. Also to reheat, just add a little water to thin the sauce out again and heat gradually in the microwave.

Sometimes I like to spend hours in the kitchen making things like pie crusts, cookies, cake balls, and fancy cakes. I just like doing those sorts of things, it’s my thereapy you could say. But when it comes to dinner, I’m usually a get it on the table kind of girl. It probably has something to do with my family’s “hangry” level.

Hangry is a word that describes my side of the family perfectly. It’s our gene.

Hangry, simply put, is when you are hungry and angry at the same time. Usually someone is angry just because they are hungry. If someone is hangry in our house, don’t argue, don’t fight, just feed them. When they’ve had enough, you’ll know. They’ll be back to their happy self. No offense is ever taken during “Hangry” times, it’s just understood. This e-card pretty much sums it up:

So why am I telling you all this?

Well, because Chicken Dinner Pot Pie is not something I would ever start making right before dinner time, tummies are too vulnerable at that time.

This is a meal that I spend the afternoon or even morning preparing. The good thing about it, is that it’s ready to throw in the oven when the first bit of “hanger” approaches. I actually like to make two chicken dinner pies each time I make it, either an extra for the freezer or for someone else. Or, sometimes I’ll use my extra pie crust for an actual pie…you know the kind with sweet filling, then I call it an official “Pie Night.” Pie for dinner, pie for dessert.

The actual time consuming part of this recipe is the pie crust. So if you want, you can always skip the whole pie crust mess and buy the already prepared pie crust in the store. If you do this, then you’re half way to your chicken dinner pie. Another time saver is to not make it look so pretty, and just make one large  ”casserole pie.” I’ll use 3 crust for an 8×11 pan and throw half the crust in the bottom, fill it, and then throw the other have on top.

The filling part of the pie is actually quite easy and uses basic ingredients that most households have on hand (at least I think most households have on hand, I really don’t know what’s in your frig). You know, things like flour, frozen peas, carrots, leftover chicken (or even turkey), milk and such. The ingredients can really be tailored to what you have on hand. I love putting leftover baked potatoes into mine, but you might not have one on hand. Be creative!

So now that I’ve made this Chicken Pot Pie sound way harder than it is, here is the recipe for warm, comforting and deliciousness.

Chicken Pot Pie

Makes 1 pie to feed about 6

Ingredients
2 prepared pie crusts (Note: I use this recipe which makes 3 crusts at a time, freeze the extra or make dessert!)
2 Tbsp butter or olive oil
1 medium onion, diced
1-2 cups frozen or fresh peas & carrots, depending on your tastes
1-2 potatoes, baked and cut into 1 inch pieces, optional
1 tsp salt
1/4 tsp pepper
1/8 tsp ground thyme
3 Tbsp flour
2 cups cooked chicken or turkey, diced
1 cup milk, any kind will do

Directions
1. Heat oven to 425 degrees farenheit.
2. Prepare pie crusts and fit one into your pie plate, leaving the other crust to be cut into eight 1inx8 inch strips for the lattice top.
3. In a large frying pan, heat butter or olive oil on a medium heat; saute onions until translucent.
4. Turn down heat to medium-low.
5. Add in peas, carrots and potatoes.
6. Next add in salt, pepper, thyme and flour; stir to coat vegetables.
7. Stir in chicken.
8. Slowly add the milk. Let it begin to warm up while stirring everything together. It should start to look creamy after a few minutes. If it’s too runny, add a few tablespoons of flour or cornstarch, and stir. If it’s too thick, add some more milk to thin it out a bit.
9. Once it is to the consistency you like, taste it and add any salt/pepper/thyme to your taste.
10. Next, pour your chicken-vegetable filling into your prepared pie crust, and cover with the other pie crust. For a lattice top, use about 8 strips to criss cross each other over the pie. Trim off the extra crust.
11. Bake for 35-40 minutes or until nicely browned. Enjoy!

Fails of 2012.

1. Still not sure how this one happened, but it was funny.

2.Remember back in March when I tried to be festive, and learned that green sanding sugar does not make for an appetizing rice crispy treat?

3.Savory Asparagus Sour Cream Muffins. They were bland, even after adding parmesan cheese and garlic. We ate them, but I won’t be making them again. Blech.

4. Flat cookies, ugh.

5. Strawberry Honey Jam. It sounded perfect, but everything went wrong. Someday I might try again.

6. Can you say fluffy?! Someone needs to get these kids a brush.

7. Salad in a jar. You’ve all seen it on Pinterest, but it just didn’t work for me. I think my dressing was too thick because everything stuck to it, and I had a hard time getting the salad out.

8.Why isn’t she wearing any gloves?! Brrr.

9. Nope, this isn’t suppose to be a chocolate donut, it’s a cake!

9. I know this Ice Cream Cake looks tasty, but I had a heck of a time with all the ingredients overflowing all over my counter. Don’t worry I licked, er cleaned, it up.

10. Someone should really watch this girl.

11. I tried to make Peaches-n-Cream frozen yogurt, it tasted not so good.

12. Handprints on freshly cleaned stainless steel refrigerators, stainless steel with children is the fail here.

14. Bugs often come to say hello when I photograph food outside. This one wouldn’t leave until I took his picture. Say “cheese” little guy!

15. More flat cookies, it happens to all of us. Ugh take two.

It wouldn’t be “Urban Strawberries” without a muffin post, would it?

I know fall is coming to an end, but we still love pumpkin and cinnamon all year-long. I’ve been making these muffins for a few years now. They are just a snack we haven’t grown tired of.

I really like that there is no oil in this recipe. I’ve alternated using applesauce or greek yogurt instead of oil, and both times loved it. I also switch up my sweeteners. If I use applesauce instead of greek yogurt, then I lessen the sugar or honey. Play around with it and see what your family likes.

Enjoy!

Pumpkin Muffins

Yields 24 smaller muffins or 18 larger muffins

Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/2 cup sugar

1 cup pumpkin puree
1/2 cup applesauce or plain greek yogurt
1/2 cup honey
1 tsp vanilla
2 eggs

Directions
1.Preheat oven to 350 degrees farenheit.

2. Grease or line muffin tins.

3.In a large bowl, whisk dry ingredients together; set aside.

4. In medium bowl, combine wet ingredients.

5. Pour wet mixture over dry mixture, stir till just combined and moist.

6.Divide thick batter between muffin tins, filling 1/2 to 2/3rd full.

7. Bake 15-20 minutes for smaller muffins, or 20-25 for larger muffins. When a toothpick comes out clean, they are done.

First off, I just want to say: Where on earth have you been?! I’ve been worried sick! You could have at least left a note as to how long you’d be gone! Er, wait, that was me that’s been “gone” so long! Sorry ’bout that.

All I can say for myself is that life happens, and sometimes you have to cannonball right into it. While the blog, well the blog just has to stay behind sometimes, poor little blog. But I’m here now, because I am inspired to tell you that pomegranates are delicious, nutritious, and use to be a big red mess to eat, but not anymore!

Thanks to a new trick I’ve learned, we’ve been enjoying Pomegranates all fall. You see, once you get the seeds (also called arils) out of the pomegranate shell they are as easy as popcorn to eat. You just pop ‘em in and enjoy! My kids love them, and so do I.

So here’s how you do it.

Slice your ripe pomegranate into quarters; set aside.

Fill a medium size bowl about half way with luke warm or cool water. I like to keep the bowl in the sink while I’m doing this.

Place your pom quarters into the water. Keeping your handy-dandy little fingers and thumbs under the water, pop the arils into the bowl.

The seeds will sink, and the pulp will float to the top where you can scoop it out.

Drain and rinse the seeds; store the seeds in an airtight bag or bowl in the refrigerator and use at your convenience.

Snack on them right out of the bowl, throw them on a salad, put them in your oatmeal, or throw them in these yummy Gingerbread Waffles.

I learned this Pomegranate technique from Sheena at The Little Red House. Where she took some really beautiful pictures of this gorgeous fruit and this step by step technique.

My kids and I love pancakes for dinner. We could have them every night of the week without complaint. This summer we’ve been trying out a lot of different pancake recipes. And with school out for summer, I’ve had more time to get my kids involved in the process of making them.

Xavier, who’s almost 9 years old and only a head shorter than me (eek!), has really enjoyed learning how to make pancakes. He can mix up the batter, pour it on the griddle and flip ‘em over when they’re ready. In fact, it’s been really fun to have him by my side at the stove. The only thing I do anymore is help with measuring ingredients, and turning on the burners to the correct heat.

At first, he told me it was hard and we had pancakes half on and half off the griddle, but he quickly got the hang of it, and is now hot on the trail to becoming an Olympic Gold Medalist of Pancake Flipping. I couldn’t be more proud!

Three -Grain Pancakes

(slightly adapted from The Big Book of Breakfast by Maryana Vollstoedt)

*Makes 16 pancakes

Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tbsp corn meal
1 tbsp oat bran or oat flour*
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 tbsp ground flaxseed (optional)

1 large egg
1 2/3 cups milk
3 tbsp honey
1 tsp vanilla

*Note: you can make your own oat flour just by blending rolled oats in your blender till it becomes the consistency of fine flour.

Directions
1. In a medium mixing bowl, whisk dry ingredients together; set aside.

2. In a larger mixing bowl, whisk egg, milk honey and vanilla together.

3. Add the dry ingredients to wet mixture and stir till combined.

4. Pour 1/4 cup batter onto a lightly greased griddle heated to medium heat. Cook til bubbles form and flip to cook other side.

5. Serve with a dollop of greek yogurt, a drizzle of honey and a sprinkling of homemade granola.

Enjoy!

Chocolate Cherry Zucchini Muffins

(adapted from Slice of Feist)

*Makes about 15 muffins

Ingredients
1 1/2 cups shredded zucchini
1/2 cup olive oil or refined coconut oil
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp vanilla

3/4 cup all-purpose flour
1/4 whole wheat flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder
dash of salt
1/2 tsp cinnamon

heaping 1/2 cup dark chocolate chips
1/2 cup chopped dried or fresh pitted cherries

Directions
1. Preheat oven to 350 degrees farenheit.

2. In a large mixing bowl, stir together oil, sugars and vanilla. Add in eggs and zucchini; set aside.

3. In a medium mixing bowl, whisk together flours, salt, cinnamon, baking soda and powder.

4. Slowly add dry mixture into the wet mixture, stir just until combined. Stir in dark chocolate and cherries.

5. Divide batter amongst greased or lined muffin tins.

6. Bake for 18-20 minutes, or until toothpick comes out clean.

*Because I turned a loaf bread recipe into muffins, there was an odd number of muffins. I think mine made about 15 muffins. You could just make 12 really large ones if you wanted.

Here’s a little bit of what we’ve been up to, both in food and play….

 Chocolate Covered Strawberry Creamsicle recipe found here.

Hiking in Zion National Park.

Eating! Chocolate Layer Ice Cream Cake, Chocolate Berry Cake with Fudgy Frosting, Roasted Garlic Squash Pizza with Rosemary and Feta (adapted from here), Teriyaki Beef-n-Broccoli Bowl (using this sauce).

Celebrating our Freedoms with 80 of our closest friends and family! No really, 80.

Hiking in Bryce Canyon National Park…in the rain and fog, and still loving it.

Falling in love with Cedar Breaks National Monument during the Wildflower Festival.

Getting sucked into the Hunger Games Trilogy, growing a garden, & just being us.

Exploring the beautiful Lake Mary with friends.

Oh, but there has been one thing I haven’t loved this summer…

Potty Training

]]> http://urbanstrawberries.wordpress.com/2012/07/27/summer-roundup/feed/ 2 urbanstrawberries Chocolate Dipped Strawberry Creamsicles Inside the chocolate dipped strawberry creamie Quinn Zoe eating her massive strawberry creamie. Chocolate covered strawberry creamsicles Leftovers? Nope. Water War Quinn Zion National Park, Utah Xavier in Zion Zion smiles Zoe holding on for dear life on the Zion Shuttle Ice cream cake! Happy Birthday to my favorite little bro. Roasted Garlic, rosemary, & acorn squash pizza with feta Teriyaki Beef-n-broccoli bowl. Quinn with his Fourth of July sparkler. My rockstar on the Fourth of July. Always celebrate freedom with fireworks! Bryce Canyon Quinn hanging on Navajo Trail, Bryce Canyon Zoe smashed into her backpack ride. Tree in the middle of Hoodoos Bryce Canyon, Utah Red Mud after hiking in the red dirt and rain in Bryce Canyon. Bryce Canyon on the Navajo Trail. Cedar Breaks National Monument in Utah Lady Bugs in Cedar Breaks Quinn showing off his Batman hand and Wildflower festival pin from Cedar Breaks The Hunger Games trilogy took over my life for a month. I have tomatoes! The grapes are already promising a good harvest this year. Aren't we cute? Lake Mary with friends. Z and me at Lake Mary. Zoe loved Lake Mary in Brighton. The Potty Chair. :( http://urbanstrawberries.wordpress.com/2012/06/20/smores-cookie-cake/ http://urbanstrawberries.wordpress.com/2012/06/20/smores-cookie-cake/#comments Wed, 20 Jun 2012 20:58:32 +0000 Alicia@UrbanStrawberries http://urbanstrawberries.wordpress.com/?p=4548 ]]> Quinn’s request and idea for his 6th birthday cake came like this: “For my birthday, I want a Marshmallow Cake. But Mom, wouldn’t it be cool if it was just cookies, so then, right after I blow out my candles, everyone could just grab their own cookie?! But Mom, I want a S’mores Cake…with marshmallows.”

I was a bit stuck at first. What exactly did he want? A cake or cookies? Or did he just want a bag of marshmallows? Truthfully, he would have been happy with the latter, but I couldn’t just give him a bag of marshmallows. Well, I could have, but I didn’t want to. It was his birthday not Halloween, he needed something special that was made with love. So, I decided to get my creative juices going, and put all his requests together. Thus, the S’mores Cookie Cake was born. Isn’t it fun?!

I used one whole batch of last summer’s S’more Sandwich Cookies, and just layered them between an entire bag of large marshmallows (as if you couldn’t figure that one out for yourself). It was kind of fun, and he seemed to think it was pretty cool. So I consider it a success!

Happy Birthday Buddy! Keep the adventures coming!

My handsome little Quinn-tito-bandito. Pssst-don’t call him that to his face as he’s all grown up now…according to him, which is partly true, sigh. When will they stop doing that thing? That growing up thing?

S’more Cookie Cake

Ingredients
1 batch of S’more Cookies (click here for recipe)
1 bag of large marshmallows

Directions
Assemble cookies as a base onto a cake platter, and alternate with large marshmallows; continue till all cookies have been used up. Enjoy…right after you blow out the candles!

PS-Wouldn’t it be fun if the marshmallows were toasted? Try it for me and send me a picture!

PSS-Yes, it is Quinn in all the pictures. He got a much needed haircut right after his birthday. He has ears now! Which means I have to remember to put sunscreen on them now-eeek!

Sorry y’all, (I can say that because I once lived in Texas), anyway it’s been a crazy whirl wind of non-stop everything for the past month. You know what I mean right? When sun, fun, deadlines, family, friends, school, work, license renewals, CEU’s and birthdays all demand your attention? And the hobby stuff (AKA, the blog), well it gets put on the back burner for a bit.

It’s not that I haven’t been trying new recipes or haven’t been taking photos of delicious food, or haven’t been thinking of what we all should be drooling over next (teaser: Ice Cream Cake!). Definitely not any of those things.

What it is, is having the time to put them all together in one complete thought out blog post. One that actually makes sense, has a drool inducing photo and a recipe or link. This stuff all takes time you know. Er, maybe you don’t know. Well then, I’ll tell you. Completing the recipe, photographing it, editing the photos, writing long stories to introduce the recipes (yes, I know I can get long-winded), editing the draft, fitting all the photos in, linking to sources and reviewing it, it all takes time. In fact, sometimes it takes me a few weeks or months to get some posts completed. Even if I get one post done, I might bump it for another recipe post depending on inspiration.

I have to be inspired. A specific food or ingredient has to inspire me to cook it, bake it, and eat it. Then it’s gotta be good enough for me to want to share it (with you of course-silly), and if it is, then the photo shoot begins…if it’s daylight that is.

Photographing food in natural daylight almost always makes for a better photograph. Preferably in early morning or in early evening, perfect timing for a family right? Wrong.

If you have children under the age of 10 years then this is the worst possible time ever to try to photograph an appetizing dish. Think about it, they’re hungry, they see yummy food, they want it. This is where the battle begins, the endless questions start:  ”Mom, what is that? Do we get to eat it? Can I have some now? When can I have one? Can I just have a little bite? Are you done taking pictures yet?”

Then it moves into poking, prodding, and whining for the food, unless they just full on grab it right out of the photo shoot (Zoe!). I know it can be hard to stand by and watch something mouth-watering being photographed. I guess that’s just my families bad luck, having a mom/wife who likes to document what she makes. But eventually they do always get to eat it. This is a huge reason why you don’t see a lot of dinner entrees on my blog. I’ve got a lot I’d like to share, but I’m lacking photos for them. To be honest, most times we are just too darn hungry to wait.

The kids (and the husband) have gotten better about waiting, but sometimes they give the best puppy dog eyes and I give in. After all, I make it all with love just for them.

These Homemade Oreos are the real deal. The filling tastes just like the store-bought kind. They are time-consuming, but worth it and quite a treat, the pay of is huge (to your taste buds, not your thighs).

If perhaps you are looking for a less time-consuming recipe you can try, Almost Homemade Oreo Cookies here.

But if you are looking to make the real deal check out Smitten Kitchen’s Homemade Oreo Cookies recipe here.

PS-See how I’m being lazy by putting a link instead of writing the recipe out? Well, I made no changes to her recipe, so I feel it is ok.