Top 10 Foodie Gifts Under $20
       

 

With the holidays rapidly approaching, I know that I’m not the only one out there scrambling to finish up (or begin) gift shopping. Hopefully this list of my top 10 foodie gifts under $20 will at least give you somewhere to start for the cook/chef/food lover on your Christmas list.

 


Set of 6 Nesting Measuring Cup Matroyshkas
– $10
One can never have too many sets of measuring cups, and these are super cute!

 


Microplane Grater
– $12
This grater is a safe bet – multiples are handy to have!


Acrylic Cookbook Holder
– $10
I bought this for myself last year, and it has proven invaluable! No more sauce-stained cookbook pages, and no more fighting to keep the paperback cookbook pages open!


Silpat Non-Stick Baking Liner
– $20
Makes for easy baking cleanup – no greasing necessary!

 

 



Microwaveable Smores Maker
– $7
OK, this is just downright awesome. Would make a great stocking stuffer for the kid (or kid at heart)!

 


Bormioli Rocco Dedalo Decanter
– $15
For the fancy folks on your gift list!

 


Oxo Good Grips Cookie Scoop
– $13
One of the most useful gadgets, especially around the holidays! I use it for scooping cupcake batter in addition to making uniformly-sized cookies.

 


Oster Electric Wine Bottle Opener
– $15-$20 (depending on color)
Another handy gadget for the wine lover on your list!


Ninjabread Men Cookie Cutters
– $20
For the baker who has everything!

 


Betty Crocker’s Cooky Book
– $17
Who doesn’t love a cookie cookbook?




Joy Bauer’s Pumpkin Pancakes
       

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Pumpkin Pancakes with Maple Creme

Autumn is finally here, and with the changing of the leaves, so changes my diet to include more pumpkin. It’s practically a requirement, am I right? Really, pumpkin is an extremely healthy ingredient (rich in the anti-oxidant beta carotene) that could (and should!) be used year-round. There is just something about this time of year, though, that makes me crave all things pumpkin. Pumpkin Custard Pie? Check. Pumpkin Scones? Ooh, need to make those this year. Pumpkin Bread (with Cream Cheese Frosting)? Yes, please! Maple & Pumpkin Spice Latte? I’ll take two! Anyway, you get the idea! I might be a little bit obsessed.

Today’s recipe comes from Joy Bauer’s cookbook, Slim & Scrumptious. You can find Joy’s other books, including the new Food Cures, at her website. When Joy contacted me to partner up and allowed me to use some of her recipes on my blog, I was over the moon with excitement. Joy is all about cooking meals that are healthy and easy to make without sacrificing flavor or texture, which is something I also strive to accomplish with most of my recipes.

To celebrate, I am giving away TWO (2) free copies of Slim and Scrumptious!

There are two ways you can enter (and yes, you can enter twice!).

  1. Post a comment on this recipe with your favorite or least favorite pumpkin dish (make sure to include a valid e-mail address!), or
  2. “Like” lolfoodie on Facebook (do this by going to the lolfoodie Facebook page and clicking the “Like” button). Note that to enter via Facebook “Like”, you must “Like” the lolfoodie page and not just this post. If you want to use Facebook to enter and your profile is set to private, please send an e-mail to cathy at lolfoodie dot com with your name so that I can confirm.

The winners will be randomly selected by a random number generator. I will close the contest two weeks from today, on Sunday, November 6, 2011 at 11:59 p.m. EDT and announce the winners shortly afterward.

Pumpkin Pancakes with Maple Creme

Anyway… onward, to today’s recipe! Once again, thank you to Joy Bauer for allowing me to publish her recipe for Pumpkin Pancakes on my blog!

[amd-recipeseo-recipe:10]

Check out that mise en place! I’m pretty sure this would have earned a gold star from Anne Burrell. The truth? I was waiting on my camera battery to charge. Don’t be fooled into thinking that I am not actually a trainwreck.

 

(I also chopped and toasted the pecans while waiting on the camera battery to charge.)

 

(Step 1) In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon, and nutmeg until well combined.

 

(Steps 2 & 3) In a second large mixing bowl, whip the egg whites until blended. Add the pumpkin, yogurt, brown sugar, and vanilla extract, and whisk until combined. Pour the wet ingredients over the dry ingredients and stir together gently until just combined and smooth (no dry streaks should remain), taking care not to overmix.

Note: Save the leftover egg yolks for something like these Chocolate Pots de Creme. You can also save any leftover pumpkin for use in another recipe- for ideas, check out last year’s Pumpkin Dessert Recipe Roundup!

 

(Step 4) Liberally coat a large skillet or griddle with oil spray. preheat it over medium heat. When the pan is nice and hot (after about 2 minutes), ladle about 1/4 cup batter per pancake onto the surface. The batter will be thick, so it may help to spread it out with the back of a spoon.

 

Cook the pancakes until they are golden brown, 2 to 3 minutes per side. Recoat the skillet with oil spray between batches to prevent the pancakes from sticking.

At this point, you can follow instructions 6 & 7 to prepare the maple creme (super easy, just combine the cream cheese and maple syrup) and finish assembling the pancakes with the chopped pecans.

MMmmm, no words for this. Try not to eat your computer screen.

 

Enjoy! 🙂

Don’t forget to enter book giveaway! Just to reiterate the giveaway details:

I am giving away TWO (2) free copies of Slim and Scrumptious!

There are two ways you can enter (and yes, you can enter twice!).

  1. Post a comment on this recipe with your favorite or least favorite pumpkin dish (make sure to include a valid e-mail address!), or
  2. “Like” lolfoodie on Facebook (do this by going to the lolfoodie Facebook page and clicking the “Like” button). Note that to enter via Facebook “Like”, you must “Like” the lolfoodie page and not just this post. If you want to use Facebook to enter and your profile is set to private, please send an e-mail to cathy at lolfoodie dot com with your name so that I can confirm.

Good luck!!




Ratatouille Tart
       
Ratatouille Tart

Ratatouille Tart

Are you scrambling to use up all of the summer veggies you possibly can like I am? After all, in the words of Eddard Stark, “Winter is Coming!” If you are, ratatouille is a great dish to make; you can take out several of those veggies in your fridge in one fell swoop. I have been making a lot of this version of Ratatouille from Food & Wine, but figured I would mix it up a bit last night by making a tart instead of my usual rustic version.

 

Lovely summer veggies! I’ve been having terrible luck with finding “good” tomatoes, for it to be tomato season (albeit nearing the end). The three tomatoes in this pic are beautiful, but they turned out to be tasteless and mealy. I’m looking forward to having a garden full of larger-variety tomato plants next summer, when my husband and I (hopefully) have a house (instead of an apartment)! I can’t complain too much, though… the cherry and Roma tomatoes I grew in containers this year turned out wonderfully. Sorry… off on a tangent. Meanwhile, back at the ranch….

 

[amd-recipeseo-recipe:9]

 

You can use homemade sauce if you just happen to have it laying around. I didn’t, so I used the canned stuff. Please, don’t alert the authority.

Slice your veggies to be ^ that thin. I don’t have a mandoline or a food processor, just a very sharp knife. Note: If you have yellow squash, it would be delicious added into the veggie mix. Also, I planned to include tomato slices, but unfortunately the tomatoes I came away from the market with were not the greatest-tasting (*coughs* they were gross).

Oven preheated? Check. Puff pastry prepared? Check. Zucchini and pepper sliced? Check. Now you can slice the eggplant. I saved the eggplant for last, to reduce the unsightly browning that occurs when they are exposed to the air for any amount of time.

Arrange the veggies, like so. Drizzle with olive oil, and sprinkle with salt & pepper, to taste.

Yum! I know, I know… ratatouille does not “traditionally” contain cheese. Just trust me on this one, okay? Cheese = good.


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