Looking Forward to a New Year

What a year this has been. Started off full of excitement, life changing and with love. Which slowly ended abruptly, somewhat unsure with what went wrong and a lost for love. I've had a few months to be back home with my family and friends, newly single and you know what I'm kind of liking it! I feel the love and appreciation from everyone I know. It is really comforting and is what keeps me happy.

I'm so glad 2012 is going to be here tomorrow. I don't know what it will bring but all I know is it will be a great year. For once I'm not setting any goals. Somewhere in 2011 my goals were lost and I didn't stay true to my roots. In 2012, I want to just go with my heart and do what I want, when I want, where I want. I'm trying to find who I am again and working on myself.

The best thing that happen to me in 2011 was finding a new job that is full-time. I love my new job so much. Yes, it keeps me busy (hence blogging has been slow) but keeps me on my toes. I believe you should be happy with everything you do and having a job you can enjoy daily without bickering about is one of them.

I hope to get back to blogging soon. I'm thinking I need to come up with a schedule so I'm at least posting once or twice a week. I want to thank all my readers and followers for staying around and supporting me these last few months. You guys are awesome!

I want to wish everyone a Happy New Year! 2012 will be the year for unexpected things. Okay I'm just saying that because I really want something cool to happen!

Wishing good health, wealth and happiness.

Love,
Fallon

Merry Christmas + A Cookie Party!

Good morning bloggers! I’m sure everyone is already in the kitchen getting together a fantastic Christmas Eve meal and baking up all those last minute sweets. I wish I was as festive this year. I haven’t baked any cookies and since I have nothing to show for it, (I’m naughty, I know!) Amanda from The Secret Recipe Club decided to have a cookie party. She is linking up past entries that are cookies from The Secret Recipe club members. I figured if I’m not baking, I might as well show off other people’s cookies! Hope you guys have a great weekend. I’ll be drinking plenty of wine I decided. Must numb the un-festiveness in me. ;)

Fallon

Just click the button above to check out all the cookies!! I wonder what Santa would like?

Breakfast Quinoa

 

This is the hot cereal I’ve been raving about for a while now. When I moved back home in October my mom surprised me with her variety of ingredients. Things she use to tell me “eww” to were now in her pantry. Like coconut milk, whole flaxseeds, almond milk etc. This breakfast quinoa cereal recipe came from a yoga instructor here in Las Vegas who is the founder of Whole Energy Lifestyle Living, Meg Landis. She feeds this cereal to her kids and they love it. In my opinion, if a kid loves something then you KNOW it is good! Meg is also an amazing yoga instructor.

The quinoa is cooked in the coconut milk, until slightly absorbed, then you add in the agave syrup and cinnamon. Once the quinoa has cooked through you add in a whole 1/2 cup of freshly ground flax. This cereal is packed with protein, healthy fats and fiber. To up the protein Meg recommends adding a poached egg on top. This is the BEST way to enjoy this cereal but since I’m lazy I make it a fried egg instead and it is just as good. I also add a little salt and pepper to counteract with the sweet of the dish. This is gluten free (yay) and will literally keep you full for hours! We like to make this cereal on Sunday and then during the week heat it up in the microwave and add toppings like fresh blueberries, walnuts, shredded coconut, almond butter etc.

Breakfast Quinoa
Adapted from Meg Landis

Ingredients
2 cups coconut milk (we used light and in the can)
1 cup quinoa, rinsed
3 tablespoons agave nectar
1/2 teaspoon ground cinnamon
1/2 cup ground flaxseed

Directions

Bring milk to a boil in a small saucepan. Add quinoa and return to a boil. Reduce heat to low and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in agave and cinnamon. Cook, covered, until most of the milk has been absorbed, about 8 minutes. Add in flaxseed. Top with fresh blueberries, almond or peanut butter, poached/fried egg, coconut, walnuts, almond, raisins.. the toppings are endless!

Oatmeal gets kind of boring. I like to change it up with this breakfast quinoa, super tasty and satisfying.

Fallon

The Liebster Award

Thank you to Amy from The Savvy Kitchen for choosing me to win a Liebster Blog Award.

This was quite a surprise when I had an email from Amy letting me know she picked me to have this award. I am quite honored to be recognized because my blog is so small!

A Liebster Award is given to an awesome blog that has under 200 followers, but is on their way to many more. I also get to choose five other bloggers who I think are deserving of this award. Here is the list of the up-and-coming blogs I picked:

1. The Cookin’ Chemist
2. Spoonful of Sugar
3. My Fabulous Recipes
4. Quiche Me
5. So I Married A Chef

I will be contacting each of you to let you know about your award. Whether you have less then 200 followers or not… you guys have awesome blogs and I’m proud this award can let me recognize you on Fallon’s Cucina! Now it is your turn to pass it on to 5 other blogs with less then 200 followers and mention and link back to the person who awarded the Liebster to you.

Thank you Amy and congratulations to the other amazing blogs I picked!

Fallon

Salted Nut Squares

Just a few days ago I saw the recipe for Salted Nut Squares on Bake or Break. This is a blog I’ve been following way before I started my own blog about 2 years ago. She always shares such wonderful recipes and her photos are amazing. They are so clear and crisp, it makes your mouth water. So basically, after I saw the post for salted nut squares my mouth was watering and I knew I had to make them. Let’s just say these are a must if you like the flavor of peanuts or that candy bar called Payday. Reminds me exactly of that candy bar. They keep their shape very well and if you let them set overnight they cut like a charm.

To get the recipe for Salted Nut Squares please visit Bake or Break.

I followed her recipe exactly and they turned out beautifully. I used an organic sweetened condensed milk because most brands will have HFCS. The organic has just milk and sugar. It makes these type of candies like fudge so creamy and something about the HFCS that makes it feel really heavy and artificial. Trust me you will notice the difference if you pick up the organic variety. Something else that is nice about these squares, they were so easy to make that clean up was a breeze. I love that!

Makes these and add them to your holiday dessert plates! Drizzle some chocolate on top for even more deliciousness.

  

It is optional but I recommend it, sprinkling extra sea salt on top. It balances out the salty from the peanuts and the sweet from the marshmallow/peanut butter chip mixture.

Fallon

Peppermint Bark Makes Me Silly!

Every year I make homemade peppermint bark. Of course I could just go out and buy a tin but I always feel like the homemade kind always tastes better! I know I’m using real chocolate and peppermint oil. Nothing artificial flavoring in my peppermint bark. I got a little silly taking pictures because I kept taking a small square during the photo shoot. It was just too good and I kept telling myself, “Okay just 1 more!” You know how that goes and then my dad started making fun of me. Hence the silly pictures and why peppermint bark makes me a little silly. ;)

Peppermint Bark
By Fallon

Ingredients
2 pounds of semi-sweet chocolate, broken into pieces (no chocolate chips)
2 pounds of white chocolate, broken into pieces (no chocolate chips)
1 teaspoon extra virgin olive oil
2 teaspoons of pure peppermint extract
6 candy canes, crushed up

Directions

Take the unwrapped candy canes and place into a zip loc bag. Use a rolling pin to crush into small pieces. Set aside.

In a large microwaveable bowl, melt the semi-sweet chocolate in 30 second increments. Mix until melted and shiny. Add 1/2 teaspoon of oil. On a baking sheet lined with parchment paper, spread the chocolate into a nice rectangle shape. Place into the freezer while working on the white chocolate.

Melt the white chocolate the same way and add in 1/2 teaspoon oil and the 2 teaspoons of peppermint extract. Mix well and set aside to cool slightly. Once the semi-sweet chocolate has harden, add the white chocolate on top and spread an even layer making sure to not melt the chocolate into the white. Then quickly sprinkle the crushed candy canes on top. Set into the freezer.

For a little decoration I melted some extra semi-sweet chocolate and drizzled on top.

Break into all kinds of pieces and place into your favorite tin or holiday plate. Some people only say to add 1 teaspoon of peppermint extract but honestly you don’t get the full peppermint flavor. 2 teaspoons work out perfectly!

Just make sure you don’t eat too much or else you will turn silly like me!

Enjoy,
Fallon

Mandel Bread for Cookie Exchange

Today I’m heading to a cookie exchange party! I was busy baking last night for several hours. Remember the cookie exchange party I helped host last year? It was so much fun and I was kind of glad my mom had a friend who decided to try it out this year instead.

With my busy work schedule I didn’t want to make a complicated cookie this year. I wanted something simple, not too sweet and light to the taste. Ashley from The Edible Perspective shared a delicious recipe last year for mandel bread. I remember trying it out for myself last year as well and loved it. I shared it with some friends and at the end of the night only crumbs were left. This isn’t your typical cookie you’d see at a cookie exchange but it is one I enjoy. They are light and flakey from the olive oil. I cut out 1/2 cup of the sugar and used stevia instead. I like to cut up my Mandel bread into smaller pieces because then I don’t feel bad if I eat a few extra pieces. Or at least that is what I like to think. ;)

All you need for this recipe is 2 bowls and a wooden spoon. Ready, set, go!!

Mandel Bread
Adapted from The Edible Perspective

Ingredients
3 large eggs
1/2 cup sugar
1/2 cup stevia
3/4 cup extra virgin olive oil (the lighter the better)
2 3/4 cup flour, sifted
1 teaspoon pure vanilla extract
1 heaping teaspoon baking powder (very important)
3/4 cup chopped pecans or walnuts

Direction
In a large bowl, stir eggs with a wooden spoon. Stir in the sugar and then the olive oil until combined. Keep beating till it turns a pale yellow. Add in the vanilla.

Stir in the sifted flour and baking powder slowly, in 3 increments. The dough should be stiff. Add more flour if needed (the dough should resemble a chocolate chip cookie dough). Stir in the nuts.

Preheat the oven to 350* and set dough in the fridge for about 15 minutes. On multiple baking sheets, lightly greased and floured, portion out the dough into 3 equal pieces. Spread around with a spatula into an oblong shape, until the dough is 1/2” thick and about 6” long. Make sure to keep a 2” space between the dough, to allow room for spreading. If baking only 2 pieces on one pan, leave 4” in between them. That will make larger cookies as well.

Bake for 30 minutes until golden brown all over. Pull out of oven and cool off for a second. Cut down the center and then width wise into 1” pieces. Flip on sides and bake for 5 more minutes.

Transfer to a cooling rack and allow to fully cool. It is important they cool all the way before storing or they won’t stay crisp. Any leftovers just store in the freezer!

I doubled the recipe and placed them into plastic bags to hand out during the party today. I can’t wait to see what everyone else is bringing. I really hope there are some yummy spice cookies!

Let the cookie feasting begin!
Fallon

 

Cookie Butter…

Thanks mom for bringing this home. Yes that is a sarcastic statement! The only reason why I wouldn’t buy it is because there is gluten in it and some other not so nice ingredients.. but my mom brought it home today and we all tried it. Let’s just say it is worth a minor belly ache!

Little crisp pieces of buttery, cinnamon cookies throughout this spread. It is so good. Can’t wait to try it on my oat bran in the morning, then waffles, pancakes, ice cream, spoonful and possible fingers of this buttery deliciousness.

If you haven’t picked this up at Trader Joe’s yet.. do it. It makes a nice gift for this time of the year too.

Fallon

Random Fallon

YAY UPDATED TO SAY I HAVE WIFI AGAIN!!

*ARGH and this is why I can't stand posting in blogger. My perfect paragraphs turn into one complete hugh paragraph! I'm sorry*

It is kind of difficult when your wifi network can't be found! Sorry for the lack of blog posts lately. Saturday morning I tried to get online with my laptop and my network wasn't available. I couldn't really spend too much time on it and so today I tried to get it working again. No such luck. I did the unplugging, the reconfiguring, unplugging some more, telephone calls etc. Almost 10:00pm and no luck. Blogging will be a bit difficult since I go back to work tomorrow and won't really get any more free time till next weekend. We have a friend coming out tomorrow to hopefully fix the problem. Luckily the router and cable modem are fine. Now if only I knew where my network was hiding!!

I had plans to share a delicious quinoa breakfast cereal my mom makes, but we never got to it. My favorite way to enjoy this cereal is with a fried egg on top. Sounds weird but just wait till you see how good it is!

I have a cookie party coming up next weekend and I'm going to make a gluten free cookie. Gingerbread just sounds delicious, so I'm trying to make out a recipe for that bad boy. Hopefully it turns out good! If you have some favorite gingerbread or spice cookie recipes post them in the comments. I'd really like to stick to the cookie being gluten free but I'm sure some substitutions won't be a problem.

Then my mom has her annual Christmas bunko next Monday. I usually will do all the cooking for it but with my new job that just won't happen. I'm planning on setting up a cheese plate and making homemade peppermint bark. I told my mom a really good chicken chili and gluten free cornbread will be just right for the occasion. And lots and lots of wine!

How am I holding up post break-up? I'm a strong chick. We all have emotions but I don't let them own me. I've realized that some things will never make sense. Like falling out of love with someone when you don't have a good enough reason. That kills me. What doesn't kill me is waking up to make sure I get a good sweat on at the gym before work. What doesn't kill me is having support from my family and my friends. What does kill me is I give my all to love and in return I get jack shit.

Pray that we can find my lost network and I can get to blogging again about food. I could just post random thoughts but that can get boring with no pictures and possibly a bit angry! ;) Love ya,

Fallon