Awards and a Giveaway!

I have recently been given several awards by some amazing bloggers! Each one brought a smile to my face, and I was so honored to receive them! I am going to break the rules and share these awards with all my readers. Thank you so much for reading and leaving comments. Even though I don't always respond to comments, I read them all and appreciate each and every one! I would like to take a chance to learn more about all my readers. Leave me a comment telling me the one food that you couldn't live without. As an added bonus, if you leave a comment you will be entered in a random drawing to receive a foodie related surprise in your mailbox. Who doesn't love a surprise? Deadline for comments is Monday, February 2, at midnight.

Thanks to Priscilla @ Priscilla's Baking Adventures and AK Mom @ What's Baking!

Thanks to AK Mom @ What's Baking!

Thanks to Barbara @ Barbara Bakes!

Thanks to Rebekah @ Tummy Yummies!

Thanks to Rebekah @ Tummy Yummies!

Thanks to Barbara @ Barbara Bakes!

Thanks to Barbara @ Barbara Bakes!

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Caramel Chocolate Cake

We are celebrating a birthday at work tomorrow, and I wanted to make something with the chocolate cake mixes in my pantry. I found this recipe, and I knew my friend at work would love to have a cake full of chocolate and caramel. I made two small square cakes. One for the birthday party and one for my husband (he had chocolate chips added to his).

Caramel Chocolate Cake
link at cdkitchen.com
1 dark chocolate cake mix (18.25 oz size)
1 jar caramel sundae topping
1 large tub whipped topping
14 ounces can sweetened condensed milk

Bake cake according to box in 9X13 pan. While still hot, poke the cake full of holes with a table knife. Pour the caramel sauce over the cake, then the sweetened condensed milk, and allow to cool. Spread with whipped topping. Chill.

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Holy Yum! Picky Palate Style

This week's Holy Yum! Award is going to Jenny @ Picky Palate. She is always serving up meals and baked goods that are deserving of Holy Yum Awards, but these recipes for Sugar Dusted French Toast Donuts with Peanut Butter Syrup and Cookies and Cream Oreos with Chunky Oreo Frosting are deserving of Holy Yum! x 1000!!! Congrats Jenny!

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Coffee Chocolate Chip Muffins

I love my coffee, and I am addicted to Enjoy Life dairy free chocolate chips. These little treats are explosions of flavor for your taste buds. The coffee flavor is not too strong and combines perfectly with the chocolate chips. The best part for me is that they are vegan! I got the recipe here at vegweb.com. I used oat flour and added a little bit of cinnamon.

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Chipotle Edamame Succotash

I love succotash, and this one had some wonderful flavor twists to an old favorite. I found the recipe on the Cascadian Farms website. This succotash blends corn and edamame with chipotle, lime, and cilantro flavors. I decided to serve mine over brown rice to make it more of a meal rather than a side dish. Luckily, I have leftovers for lunch tomorrow.

Chipotle Edamame Succotash
link at Cascadian Farms
2 cups cooked corn
2 cups cooked edamame
3/4 cup chipotle salsa
1 tsp cumin
1 tblsp lime juice
cilantro

Combine corn, edamame, salsa, cumin, and lime juice and mix well.
Serve and top with cilantro.

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Chocolate Chip Sandwich Cookies

These chocolate chip cookie sandwiches are so fun to make and eat. These are made using the cake mix cookie recipe and putting a little sweet cream cheese icing in the middle. Play with the cake flavors on this one. I am anxious to try this with strawberry cake mix. You could also play with the flavor of the icing by adding some flavor extracts or spices. I think another delicious pairing would be spice cake mix with cinnamon icing or maybe chocolate cake mix with espresso icing. What would your favorite pairing be?

Chocolate Chip Sandwich Cookies
1 package of Pillsbury Yellow Cake Mix

1 large egg
1/4 cup of oil
1/4 cup of water
1/2 cup chocolate chips
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar

Directions:
Heat oven to 350 degrees.
Combine cake mix, egg, oil, and water.
Stir until well blended. Stir in chocolate chips.
Drop by teaspoons about 1 inch apart onto greased cookie sheet.
Bake for 15 minutes or until done.
Beat the cream cheese and powdered sugar together until smooth.
Spread between two cooled cookies.
Makes at least 10 sandwiches.

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Holy Yum! Oats

This week's Holy Yum! Award goes to all the wonderful bowls of oats that Kath @ Kath Eats Real Food has made and will make in the future. She makes some amazing mixtures that always intrigue me. I would love for her to come make me some Pumpkin Butterscotch Oats. Check out her Tribute to Oatmeal page, and let me know what flavor is your favorite!

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Fruity Cherry Bars

These cherry bars were a gigantic hit at work. Everybody loved them and asked me to bring more tomorrow. We will see if my husband is willing to give up the rest of his portion. Maybe he will share. This recipe is so fast and simple. All you have to do is mix up some sugar cookie mix, press half into the bottom of a pan, top with pie filling, and then drop spoonfuls of remaining mix on top. When it is done, you top it with a simple glaze. The recipe calls for almond extract, but I used vanilla. Next time I make this, I am going to use blueberry pie filling. The recipe can be found here at Bettycrocker.com.

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Orange Chicken Rice and Vegetables

This is an easy dish to make when you are craving a quick flavorful meal the whole family will like. I used Steamfresh rice with vegetables to make it an extra fast meal. I just popped the rice in the microwave for 5 minutes, while cooking the chicken. Then I added all the sauce ingredients to the skillet, brought it to a boil, and then added the contents of the bag of rice. I omitted the peanuts, but I bet they are a delicious addition to this dish.

Orange Chicken Rice and Vegetables
link at Kraftfoods.com

1 lb. boneless skinless chicken breasts, cut into strips

1/4 cup KRAFT Asian Toasted Sesame Dressing

1/4 cup orange juice

3 cups frozen stir-fry vegetables

3 cups hot cooked long-grain rice

1/4 cup chopped PLANTERS COCKTAIL Peanuts

Directions:
Heat large nonstick skillet on medium-high heat.
Add chicken; stir-fry 5 to 7 min. or until cooked through.
Stir in dressing and juice. Bring to boil.
Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.
Serve over rice. Sprinkle with nuts.

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Happy Chocolate Chip Cookies

One of my co-workers is moving, and she asked me to make a baked treat for her before she leaves. I am so excited because I found an amazing recipe! These cookies are called Happy Vegan Chocolate Chip Cookies and they certainly brought a smile to my face. I hope they bring a smile to my co-worker's face. These are definitely the BEST chocolate chip cookies I have ever had, and I plan to make them many times in the future. They have a nice chewy texture and a sweet chocolate flavor. I think if non-vegans tried these, they would never know they are vegan. I found the recipe at vegweb.com. I followed the recipe as it is written, with the exception of using oat flour and adding 2 tsp instant espresso powder.

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Easy Hawaiian Pizza

Tonight was "throw together a pizza for the husband" night. I haven't been feeling well, so I didn't feel like working too hard in the kitchen. The equation for an easy fast meal for the husband: 1 prepared pizza crust + barbecue sauce + mozzarella + cheddar + pineapple + ham+ chicken = Hawaiian Pizza served up in 20 minutes!

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The Dinosaur Name Giveaway Winner

Chase has picked the winning name for the dinosaur cake my sister made. He chose Teeny-Greeny-Chaseasarus submitted by Susan @ My Life's Joys. Chase said that he liked this name because "it is like me but a dinosaur." He then shared with everyone that he also has dinosaur underwear! Congrats Susan, and I hope you enjoy the cupcake book. Thanks to everyone for submitting such amazing creative names.

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Phenomenal Pumpkin Spice Cookies

Ever since I found out about my food allergies, I have been searching for ways to bake, cook, and eat without dairy and eggs. At first, I was frustrated because it seemed everything had eggs and dairy in it. I finally decided to really look into the vegan lifestyle. I figured since I don't really eat meat, and I am allergic to dairy and eggs, the vegan diet and foods would be the way to go. I am enjoying every minute of discovering new recipes and foods. There are so many options out there for vegans. I got the above book, The Complete Idiot's Guide Vegan Living, and I have learned so much. I have also found many yummy vegan treats in stores. My favorite find has been the Alternative Baking Company Cookies. Just look at this cookie...It just screams, "EAT ME!"
This cookie is the Phenomenal Pumpkin Spice flavor. It is truly pumpkin perfection. It is moist and chewy and full of spicy flavor. If I had to choose between this and a piece of pumpkin pie, I would choose the cookie.
Other flavors include Snickerdoodle, Lemon Poppyseed, Espresso Chocolate Chip, and Oatmeal Raisin. I have tried the Snickerdoodle and it is amazing too! It is a little crunchy on the outside and soft on the inside. It almost has a cinnamon toast flavor. Whether you are vegan or not, you have to try these cookies! I found mine at Whole Foods and they also have a website.

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Cooking Curiosity

I didn't do any special baking or cooking tonight, so I thought I would have a fun post to learn more about all of you fabulous readers and bloggers out there. Just comment with your answers!

1. Who taught you your baking/cooking skills?
2. What is your favorite cookbook?
3. What is your favorite ingredient to use when cooking/baking?
4. What is your favorite online recipe site?
5. What is you earliest memory of cooking/baking?

I'll start with my answers:
1. A little bit mom/grandma and a little bit self taught....and still learning!
2. I love my How To Cook Everything Vegetarian Cookbook.
3. I am sure you will all guess this one...pumpkin.
4. Kraftfoods.com and recipezaar.com
5. Making small cakes with my Easy Bake Oven.

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Holy Yum! Award with a Mocha Twist

This week's Holy Yum! award goes to Shelby @ The Life and Loves of Grumpy's Honeybunch. She made this amazing Rich Mocha Cake for her friend's birthday. It looks so moist and delicious. Who can turn down a cake with a little Kahlua in it!

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Comfort Food Amy's Style

I have not eaten any fast food in years. Fast food for me is frozen food from the freezer aisle at Whole Foods. I have a staff meeting tonight so I decided to rely on a fast meal. I decided to try Amy's Shepard's Pie. It was delicious. I will definitely have it again. The mashed potatoes on top were creamy and it was full of carrots, chickpeas, onions, celery and spices. As an extra bonus, it is low sodium, low fat, dairy free, and gluten free.

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More S'Mores Fun

The wonderful owners of Flying Cloud Gifts sent me this adorable gift! It is Lewis & Clark and Sacagawea in S'Mores form! They are so adorable. I love them! My favorite part is the baby marshmallow in the papoose. Thanks Jack, Judy, and Rocky!

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Name the Dinosaur Cake Giveaway

My sister has been at it again. This time she created this adorable dinosaur cake! I decided that this dinosaur was too cute to go nameless! Get creative and come up with a great name for this dinosaur. The winner will receive a copy of Super Duper Cupcakes. The deadline for entries is Friday, January 16 at midnight. Please only submit one name per entry. You may have additional name entries if you mention this contest and link to it on your blog and/or subscribe to Megan's Munchies. The winning name will be chosen by Chase, the little boy who celebrated his birthday with this cake. I can't wait to see what fabulous names are submitted.

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Protein Power Pumpkin Cookies

I have been wanting to create a snack that satisfies my sweet cravings and provides me with some protein. I threw together some ingredients and created this soft and chewy cookie. These would be perfect for breakfast, snack, or dessert! I used vanilla rice protein powder and Enjoy Life chocolate chips in my cookies, but you can make them with any flavor/type protein powder and any other mix-ins that you desire.

Protein Power Pumpkin Cookies
1 cup pumpkin
1/4 cup applesauce
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 tbsp protein powder of choice
1 tbsp agave nectar
1/2 cup mini chocolate chips
2 cups rolled oats

Preheat oven to 350 degrees. Combine all the ingredients in the order listed. Mix until well combined. Drop cookies onto baking sheet and press down slightly. Bake for 15 minutes. Makes approximately 12 cookies.

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Passionate About Food

Abby@ Blissful Bites gave me this wonderful award! She has such a great blog with some yummy recipes. Check out her amazing brownies.

In other news, I have been wanting to get my own domain name for quite some time, and when I saw that Meghann took the plunge, I decided to take the plunge myself. I am officially, www.megansmunchies.com. Unfortunately, my blogroll disappeared in the transition. I will try to get it back up soon, but please don't take it personally if you don't see your blog back up immediately. It is going to be a work in progress.

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Photography Wishes

I have been wanting a new camera ever since I started my blog, but since that plan is on the back burner for now, I was so excited to see this Fundamentals of Photography book giveaway. If I win this book, maybe I can learn to take amazing pictures with the camera I already have. I have always admired the recipes on ZestyCook, but the pictures on ZestyCook are just as amazing. For example, check these out: Quick and Easy Whole Wheat Bread, Sweet Potato Fries, Japanese Prawn Noodle Salad. Now these recipes and pictures are amazing! Join me and enter the giveaway...maybe we can create some gorgeous food pictures like the ones on Zesty!

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New Product: Kashi Fruit and Grain Bars

So this is officially my first picture that I have taken in the middle of a store...all for the sake of my blog! I can't eat these due to allergy issues, but I know a lot of you would love these. I found these at Target and there were three flavors: raspberry, pumpkin pie, and chocolate coconut. The bars look like they have 3 layers to them. I knew that a lot of my Kashi loving bloggers would love to know about these. I am excited to hear from you guys how they are when you try them!

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Holy Yum! Award

This week's Holy Yum! Award goes to Krista @ Krista's Kravings. Check out her dessert for breakfast. She combined some fabulous ingredients to make Noggy Blueberry Bread Pudding. I love this recipe because it looks decadent, but it is totally low fat and healthy!

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Butterless, Eggless Spice Cake

Thank you everyone for all the support regarding the discovery of my food allergies. I appreciate it more than you know. I have discovered that it is not that hard to bake without eggs and butter. There are so many substitutes you can use as replacements. Godairyfree.org is a great resource, and I had trouble deciding what recipe to try first. I chose a spice cake recipe and made some cupcakes. The result: lovely dense spice cakes that were not lacking in flavor at all! I followed the recipe exactly, except for using oat flour instead of all purpose flour. I can't wait to try more vegan recipes!!! I also had a lot of fun using my new decorating stencils to add style to my cupcakes. The stencils were my Christmas gift to myself!

Butterless Eggless Spice Cake
link at godairyfree.org
Serves: 12

Ingredients:

1 cup white sugar
2 tablespoons non-hydrogenated shortening (such as Earth Balance)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup raisins
1 1/2 cups water
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 or 9 inch square cake pan.
In a saucepan over medium high heat combine; the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool.
Sift the flour, baking powder and baking soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 minutes.

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The Secret Revealed

All of you had great guesses, but the secret is......I recently found out that I have food allergies. I was breaking out in rashes frequently after meals and I couldn't figure out why. One afternoon, after eating lunch, the hives appeared again. The nutritionist that works next door did an allergy test, and it revealed that I am allergic to dairy, eggs, tuna, crab, sunflower seeds, peanuts, and almonds. I eliminated all of the allergens from my diet and I feel like a new woman! No more hives, and the daily stomach issues that I have had for years disappeared. I have been trying lots of Vegan recipes, some of which have been on my blog, and I really have enjoyed them. It has actually been fun to learn a new way of baking/cooking.

What does this mean for my blog? It won't change much. I will still be cooking and baking a variety of foods because my husband's diet won't be changing. My blog will continue to have the same content with the addition of some allergen free and vegan recipes. So....it will just be bigger and better! I would love any website suggestions or recipe suggestions to help me further learn how to construct my diet based on my food allergies!

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Any Guesses?

Today's post is a teaser! I have something very interesting to share with you all tomorrow. It involves milk, eggs, almonds, and peanuts. Do you have any guesses?

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Pumpkin Donut Holes

On my trip to Whole Foods today, I discovered these pumpkin donut holes from Nutrilicious Foods. These donut holes can even be enjoyed by all my vegan friends. They are dairy free, egg free, and contain no hydrogenated oils. These donut holes were absolute PERFECTION! I consider these a healthy way to enjoy a donut treat. I ate 2, refrigerated some for tomorrow, and then froze the rest. If I didn't freeze the rest, they would be all gone by now.....They are THAT good! On the company's website, I discovered that they have carrot cake donut holes (YUM!) as well as many other varieties of donuts and cookies.

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Creole Blackeyed Pea Stew

Well, this stew full of blackeyed peas will hopefully bring me good luck in the New Year. This was the tastiest way I have ever enjoyed blackeyed peas. I love anything with creole flavoring and okra, so I decided to make something kind of like a gumbo, kind of like a stew. Whatever you want to call it, it sure was delicious. I used a new seasoning I found at Whole Foods. It is an organic blackened creole seasoning made by Frontier. I think that next time I make this, I will serve it over polenta or a big piece of cornbread.

Creole Blackeyed Pea Stew

1 1/2 cups cooked blackeyed peas
1 (14.5 oz) can fire roasted tomatoes
1 cup chicken broth or vegetable broth
2 cups frozen gumbo vegetable mix (okra, corn, celery, onions, peppers)
1-2 tsp blackened creole seasoning

Directions:
Combine all ingredients in a saucepan. Bring to a boil, and then simmer for 30-40 minutes to let flavors combine.

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Oreo Cheesecake

My husband has been requesting cheesecake lately, so I decided to make him an Oreo cheesecake for New Year's Eve. I just used the 3 Step Cheesecake recipe from Kraft, added crushed Oreos, and used a chocolate pie crust (SuperTarget didn't have any Oreo crusts). He enjoyed a piece while we watched movies and waited for the arrival of 2009. I know.....we are such party animals! How did you all welcome in the New Year?

3 Step Philadelphia Cheesecake With Oreos

link at KraftFoods.com

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1 Oreo Pie Crust (6 oz.)
12 Oreos crushed

Directions:

Preheat oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and mix just until blended. Fold in crushed Oreos.

Pour into crust.

Bake40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

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