1
Green Pepper Cheese Bake
2
Tea & Hot Chocolate Swap Interest?
3
Baked Spinach Chips
4
Watermelon & Strawberry Lime Mint Popsicles
5
Cheesy Cauliflower Casserole
6
100 Calorie Single Serving Brownie
7
Cooking With America’s Test Kitchen
8
How to Make Fresh Pumpkin Puree From Pumpkins
9
Chocolate Spinach Brownies with Peanut Butter Frosting
10
Easy Baked Onion Rings
11
National Can-It-Forward Day + Ball Canning Giveaway
12
Slow Cooked Corned Beef Brisket with Vegetables + Leftovers
13
New Zealand Spinach Taketh Over
14
The Best Stewed Tomatoes Ever
15
Nutella Boutique + Nutella Giveaway!
16
Crispy Peanut Butter Fudge
17
Weekly Round Up
18
Stuffed Pepper Casserole
19
Roasted Corn Kernel Nuts
20
Peanut Butter & Co Giveaway!

Green Pepper Cheese Bake

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!

I know you all used to watch Full House.  And I know you all remember Uncle Jessie.  So I know you all know the phrase “Have Mercy.”

So you can imagine my amusement when I pulled this green pepper cheese bake out of the oven and muttered “Have Mercy”.  And then I laughed.  And then I looked around to make sure none of the cats were judging me.  The coast was clear.  I put this green pepper dish on the counter, took a step back and repeated “Have Mercy”.  This right here is a looker, a real beauty, a real head turner.  You get the idea.  It’s glorious.

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!

I mean, come on, seriously.  Don’t you just want to marry this dish? I do!

The best part of this dish besides the cheese and the cream (haha) is that it’s all vegetables! It’s full of 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach.   It’s like your own vegetable garden that will live in your belly (take a minute to just visualize this).  This can be a side dish, or a meatless dinner! We had it as our main dinner with garlic bread on the side.  You will need a little bread to soak up that creamy goodness at the bottom, trust me.  You will want it.  

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Tea & Hot Chocolate Swap Interest?

Hi Friends,

This is a quick post but I’m looking for interest on this idea…

I love food swaps, craft swaps, sticker swaps… basically I love spending time to make a gift special to a old or new friend.  I have participated in many Holiday, Foodie and Tea swaps, but I thought wouldn’t it be cool to host a Swap here on Brooklyn Farm Girl?

The Fall and Winter  are some of my favorite months for the best hot beverages: Tea and Hot Chocolate.  How many cups of tea do I drink a day? Many!  I’m not even going to tell you.    If you remember I went to Twinings in London last year and I basically asked them if I could move in (they declined, but they did give free samples to the crazy American girl who won’t stop talking about how much she loves them).  I love my tea.  I also love hot chocolate! During the winter I often have a cup as soon as I come home from a freezing day where I can’t feel my toes.  Hot chocolate is also the absolute best after dinner dessert in the winter time.  

So if you love hot beverages during these upcoming months – would you be interested in a swap?

It would work like this:

You would submit your name/email address by a certain date.  Then I would randomly hook up every single person with a partner, you both would swap with each other.   You would ship your swap package out by a certain date, and the other person would magically fall in love with your kindness! 

I love doing swaps like this, so I just wanted  to know if you did too?
This could potentially lead to other holiday swaps… Halloween and Christmas are my favorites. 

Any interest – let me know in the comments below and if there’s enough people into it.. then I can set it up to run in about a month!

Here are some swaps I have sent out in the past or received.  They really do just make your day!  If you are in love with giving gifts and spending time to make everything special, swaps are a super fun experience.  


This was a tea package I sent out, with a Brooklyn postcard.  I sometimes try to include a tea accessory too, like a spoon or coaster.


This was a Tea Advent Calender for Christmas that I sent out.  Each day up to Christmas you would open up a little package with a tea bag inside.  Some of them also included little treats and notes to make your day.


I found these tea cards  that I often use.. aren’t they the cutest?


This was dark chocolate and black tea that I received from a Australian swapper who eventually became a friend and now we write letters to each other. 🙂


This was a UK-USA swap. I sent her USA goodies, she sent me UK goodies.  I ate every single thing. 


This was a Christmas baking set swap I sent out.


This was for a Colorful Kitchen swap I sent out.


This was a Ugly Christmas Sweater swap I sent out.


This was a swap I received for Christmas Cats.  My cats were in love. 🙂

So anyways – let me know if you would be interested in swapping and any ideas you have – tea, hot chocolate, holidays, baking supplies, etc.

Baked Spinach Chips

Baked Spinach Chips are made with fresh spinach.  They’re the perfect, salty, healthy snack!

You are probably familiar with kale chips but are you friends with spinach chips?  If not, I hope this post will change that.  With a overabundance (understatement) of fresh spinach I was trying to come up with unique ways on how to use these beautiful leaves.  Then I thought… kale is kinda like spinach in texture.. I wonder if I can make spinach chips?  Let me tell you, you can!  And honestly, I think these are better than kale chips.  The chips just melt in your mouth.  I am totally guilty of just wanting to eat a few, then I come back and get a entire bowl’s worth.  But it’s spinach I’m eating so it’s a guilt free snack.  I love guilt free snacking, don’t you?

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Watermelon & Strawberry Lime Mint Popsicles

I am kinda in love with these popsicles.  And because they are healthy, I can totally eat as many as I want a day with no regrets!  Isn’t that the best?

Watermelon-&-Strawberry-Lime-Mint-Popsicles

These popsicles have watermelon, strawberry, lime and mint in them.  As a sweetener you can leave as is or you can add a little honey (that’s what I did).  With the fruit already sweet, you don’t’ need much additional  honey – a little goes a long way.   And can we talk about how easy they are?  You just throw the ingredients in a food processor, pulse it, pour into popsicle molds and freeze.  Boom, done!   Amazing!

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Cheesy Cauliflower Casserole

Ok, we have the 3 C’s here.  Let’s talk about them.

Cheesy – who doesn’t love cheese?  Mozzarella, Cheddar and Parmesan are my favorites for recipes.  And this recipe has 2 of them in!
Cauliflower – beautiful cauliflower, fresh from the garden, I love you.  You can’t go wrong with cauliflower, you just can’t!
Casserole – I love casseroles.   You put them inside the oven and magic happens.  That’s the only way I can describe it.

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100 Calorie Single Serving Brownie

100 Calorie Single Serving Brownie Recipe. These are easy to make with basic ingredients that you have in your pantry!

If you’re like me then when you make brownies, it’s a batch. There’s 2 of us who live here and the cats can’t eat chocolate, so what do I have to do? Ok, I have to eat them all.  I mean if not, they go bad and we wouldn’t want that.  I mean, ok, I could share with friends, but I could also not share with friends and just eat them all myself.  This is great, but also very bad.  So what do you do when you want a brownie but you don’t want to make a entire batch to prevent the guilt? You make single serving 100 calorie brownies! You microwave them and they’re done in a minute.  

100 Calorie Single Serving Brownie Recipe. These are easy to make with basic ingredients that you have in your pantry!

These will hit your chocolate craving without the guilt – isn’t that the best?

A few more random thoughts on these brownies:

They are really good.  Last winter these were our post dinner, dessert favorites.

These are made with applesauce, no oil.  I recommend my home applesauce recipe here.  Yum!

If you want to make your brownie slightly more creamy, then add a teaspoon of Nutella. Yes the calories will go up a bit, but it’s still much healthier than the usual brownie.  

Did you guys know how easy powdered sugar is to make? I had no idea! I always like to sprinkle a little powdered sugar on top of my sweets.  For 1 cup of powdered confectioners sugar: 1 cup regular sugar + 1 tablespoon cornstarch.  Just blend it up until it’s powdery.  Boom! Powdered Sugar!

The ramekins  I made the brownies in I got for $1.99 for a set at Burlington Coat Factory.  It was an amazing steal and I felt like I was on cloud 9 all day.  I think I should go back and buy them all.  

While making these I found out I have been hoarding Hershey’s cocoa powder.  I opened up my cabinet and found 3 containers.  What type of crazy person am I?
100 Calorie Single Serving Brownie Recipe. These are easy to make with basic ingredients that you have in your pantry!

 

100 Calorie Single Serving Brownie
Print
Ingredients
  1. 1 tablespoon flour
  2. 1 tablespoon sugar
  3. 1 tablespoon cocoa powder
  4. 2 tablespoons of apple sauce
  5. pinch of baking soda
  6. pinch of salt
Instructions
  1. Mix all the ingredients up.
  2. Put in microwave for 1-1:15 minutes.
  3. Put a little bit of powdered sugar on top. (*Optional*)
  4. Eat it up!
Notes
  1. If you want it a little more creamy, add a teaspoon of Nutella. Yes, the calories will go up a bit, but this will knock your socks off, and it’s still healthier than the usual versions.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

100 Calorie Single Serving Brownie Recipe. These are easy to make with basic ingredients that you have in your pantry!Here’s your dry ingredients.


100 Calorie Single Serving Brownie Recipe. These are easy to make with basic ingredients that you have in your pantry!Here’s all the ingredients mixed up.  Into the microwave it goes for 1 minute…


100 Calorie Single Serving Brownie Recipe. These are easy to make with basic ingredients that you have in your pantry!Out comes a brownie that will change your life.  Worship this brownie.

100 Calorie Single Serving Brownie Recipe. These are easy to make with basic ingredients that you have in your pantry!
I hope you have a great brownie filled weekend! 

100 Calorie Single Serving Brownie Recipe. These are easy to make with basic ingredients that you have in your pantry!

Cooking With America’s Test Kitchen

You might remember that in May I was in Atlanta making some gardening and cooking videos.    This was in collaboration with the Gardenieres and America’s Test Kitchen.  There I got to cook up some yummy dishes with the ultra kind and funny Bridget Lancaster.   We used vegetables that I grow in our garden to make some easy recipes that were delicious (seriously, I tasted them all.. multiple times.. including sneaking in extra bites with my back towards the camera, because that doesn’t look suspicious at all, does it?)

First up:  Strawberry Pie with the most yummy whip cream on top.
This pie tasted so fresh, it was extra strawberry. It basically tasted just like picking strawberries out of our containers and immediately throwing them in my mouth.   Plus whip cream.  Because whenever there is whipped cream I’m going to be all over it. Can you imagine if I could grow whipped cream? Also can you imagine if whipped cream was healthy? Why is it not? Instead of a bowl of carrots, I could just snack on a pint of whipped cream.   Come on science, let’s make this happen.


Shudder getting in on this pie action.

Next Up: Kale Pesto Pasta
I am a big kale pesto fan (my favorite recipe is coming soon!) so I was pretty psyched about this dish. I really love the bits of red pepper flakes sprinkled in too.  



The rooster really liked it too.  I’m so nice feeding everyone.

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In the beginning of the video on the roof, you might think I look a little wet, that’s because it was pouring! Pouring! And there’s me, trying to see and hoping my mascara isn’t running.  

Behind The Scenes:
It’s pretty amazing to see all the behind the scenes work that goes into cooking segments.   Since I often work on filmsets I’m pretty used to all the cameras, mess outside of the camera, clamps holding together a model’s dress so it fits her perfectly, and making a magical world that doesn’t really exist. But with shooting cooking segments, everything is cooked in separate sections so it’s ready to go. There’s not 1 strawberry pie made, there’s 8 of them in all various steps.  Also outside of the camera there is space dedicated to every pan, towel, appliance, kitchen gadget you can think of.    Wouldn’t it be amazing if instead of waiting 40 minutes for those brownies to finish, someone just walked into your kitchen, took the brownie mix (wait, give that back!) and replaced it with a hot tray of brownies already made.  Come on science, make this happen.

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Multiple crusts in different stages ready to go.

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Keeping that pasta warm, bowls for days.   The number of pretty Anthropologie towels they had for props made me pass out. Kidding, I didn’t pass out, I just laid on the floor hugging the towels.

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Binders full of pictures showing all the steps of making the recipe.

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Waiting for the next step.. with my pink cat bag on the counter.

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Lights, Camera, Food.

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Hey, that’s me.  How did that cat get in the bottom right?  I have no idea!

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Makeup, please come and save me from these hot lights.  Honestly, I was pretty scared of the eyeliner.  But it worked out. Thanks makeup artist!

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I’d like to think I am saying something very exciting about kale here.

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At the end of the shoot they made me do this. You can see how enthusiastic I am.  Charlie’s Angels aired until 1981.  I was born in 1983. Now if they wanted to pretend to be Jem & The Holograms, I totally would have been more exited. 

Hope you liked these videos! They were lots of fun to make. 
If you try the recipes, let me know what you think! 

How to Make Fresh Pumpkin Puree From Pumpkins

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins!  You can use any type of pumpkin for this.  Pumpkin Puree can be used in cooking and baking year round!

So you know I love pumpkins.

You know I love baking and cooking with pumpkin too (lots of pumpkin recipes!).

So if you grow your own pumpkins, or will be getting a pumpkin in October  to decorate your house with, you can use that pumpkin for much more than making your home extra beautiful (pumpkins are lovely, they brighten up everything).  You can also eat them!   There is delicious pumpkin puree waiting for you inside every single pumpkin wishing you would cut it open and scoop it into brownie mix.  Trust me, they tell me this.  My pumpkins talk to me, what they don’t talk to you?  

Pumpkin puree is so easy to make! The hardest part is the emotional attachment of cutting your pumpkin in half.  I always tell myself I’m going to be strong then I end up almost crying and taking goodbye pictures with it.  I always always talk to my pumpkins during this process, I just want them to know it’s going to be ok when I cut them up and put them into the oven to bake then process them until it’s smooth.  

So what pumpkins are the best for pumpkin puree? Some will say to only use Sugar or Pie Pumpkins due to their taste and ease with desserts.  But I have found that practically any pumpkin makes good puree. I do this to our Jack-O-Lanterns that can fit into my oven and I don’t find there is a big taste difference at all.  So I say try them all and see if you prefer one of the other. I will use them all! 

So let’s go.. pumpkin puree party!  Let’s make this!   Once you have fresh pumpkin puree, you will glare at the can on the shelf at the store.  Fresh pumpkin is bursting with flavor!  Pumpkin puree can be frozen beautifully up to a year! So when you decide to make a pumpkin casserole in February, you just open up your freezer and you got it covered.  Pumpkin puree, you are the best. 

There’s one other thing I wanted to quickly say about this. Like I mentioned in this post in making applesauce, I have a Weston food strainer and it’s changing my life.  For this specific post I am using the pumpkin/squash attachment. I ended up buying the whole set of attachments because I decided I needed them all in my life.    If you are into making sauces, purees, baby foods, jellies, salsas, mashed potatoes, juices etc you will fall madly in love with it. Seriously. It just makes everything smoother. If you do not have a food strainer, don’t worry, I also included instructions in the recipe box on how to use your food processor/blender instead. 

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!

How to Make Fresh Pumpkin Puree
Print
Ingredients
  1. Pumpkins - Any Variety
With Food Strainer
  1. Preheat your oven to 325 degrees.
  2. Cut the pumpkin in half.
  3. Put pumpkin face down in pan. Fill pan with 1/4 inch water.
  4. Bake for 1 hour. Let cool.
  5. Cut the skin away from pumpkin, it should almost pull right off. Disregard skin. Cut pumpkin into chunks.
  6. Run pumpkin through food strainer, you will then have pumpkin puree.
  7. Use or freeze accordingly.
Without Food Strainer
  1. Preheat your oven to 325 degrees.
  2. Cut the pumpkin in half. Scoop the guts and seeds out. Disregard the guts, save the seeds to make roasted pumpkin seeds later on if you'd like.
  3. Put pumpkin face down in pan. Fill pan with 1/4 inch water.
  4. Bake for 1 hour. Let cool.
  5. Cut the skin away from pumpkin, it should almost pull right off. Disregard skin. Cut pumpkin into chunks.
  6. Put pumpkin in food processor or blender and pulse until it becomes puree.
  7. Use or freeze accordingly.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!Pumpkins… you guys are magic. These 3 guys have been staring at me waiting for their pumpkin puree moment.   Well pumpkins, it’s that time.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
The first cut is always the hardest.  It’ll be ok little pumpkin, I swear.


Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!When you cut up the pumpkin you will notice lots of seeds and strings. There are 2 ways to go about this:
If you are using a food strainer, don’t do anything.
If are you not using a food strainer, get a spoon and get all the strings/seeds out.  Set the seeds aside for later if you are going to to make roasted pumpkin seeds (yum). 

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
Take your pumpkins and put them face down in a pan.  If you are doing multiple pumpkins, rearrange so they can fit best. You might have to use more than one pan as well.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
Then fill up the pan with about 1/4 inch water.

Into the oven they go for 1 hour…

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
When they come out you will see they appear soft now, sometimes the pumpkins even get indented and “fall in”.  Totally ok. Good job pumpkins, you made it through the hot part.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
The pumpkins will be very hot, as well as the remaining water in the pan so be careful.  When you flip the pumpkins over you will see the insides are very soft.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
Soft pumpkin is going to make some awesome pumpkin puree.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
Now let me re-introduce you to my Weston Food Strainer. The strainer is great because you can get different attachments for it, such as sauces, salsas, grapes, berries and pumpkin. This is the pumpkin attachment.

If you do not have a Food Strainer, you can make Pumpkin Puree too! With a spoon remove all the inside strings and seeds, set aside. With a spoon remove the pumpkin and put into a food processor. Turn the food processor on and pulse until you have smooth pumpkin. Then use or freeze accordingly. 

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
For the strainer, I cut the pumpkins up into smaller pieces and then start to crank the handle for the pumpkin to go down into the strainer. What comes out one side is the most beautiful, perfect pumpkin puree. Keep cranking until you have no more pumpkins left.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
What comes out the other side is the strings and seeds.  The strainer does the hard work for you! This is my favorite part because one of my least favorite kitchen duties is to spoon seeds and strings out of pumpkin, it takes forever.  But the strainer takes that hard work away!   When all the strings, seeds come out, I will run this through the strainer about 2-3  more times just to make sure there’s no pumpkin hiding in there.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
You are left with a bowl of seeds, which I sure hope you are going to roast because they are one of my favorite snacks ever!

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
And you will have giant bowl full of fresh pumpkin puree.  I got about 5 cups out of this which is a fair amount as 2 of them were small sugar pumpkins. 

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
The puree is super smooth. Good enough to just take a spoonful and eat right the

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!

High 5 on making some fresh puree. The canned puree really can’t even try to compete with this freshness. And let me tell you, it makes the best pumpkin pies..

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
With the seeds that are left, roast them.. or throw them into a large yard and you will have a pumpkin patch in a few months.  

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
Pumpkin puree freezes beautifully up to a year.  I like to put it into 8 oz bags or 15 oz bags because recipes usually always call for one of these. I also put some into a mason jar to go into the refrigerator so I can cook with it in the next few days.  

Pumpkin away friends! Have fun!

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!

Chocolate Spinach Brownies with Peanut Butter Frosting

Chocolate Spinach Brownies with Peanut Butter Frosting recipe.  This is a sneaky way to get kids or adults to eat their vegetables.  You won’t believe how delicious these brownies are!  They’re also made with the best peanut butter frosting recipe ever!

The color green.  What do you think of?

In many people’s minds, the color green isn’t something you usually think of when you think of sweet desserts.   I hear that little kids fear their green vegetables so sneaky parents have to find ways to incorporate it into their meals.  Well I don’t have a little kid, but I still like being sneaky, even if it  means just being sneaky to myself.  

Spinach Brownies.  

What am I going to do with you?

Chocolate Spinach Brownies with Peanut Butter Frosting recipe. This is a sneaky way to get kids or adults to eat their vegetables. You won't believe how delicious these brownies are! They're also made with the best peanut butter frosting recipe ever!

As soon as I picked the New Zealand Spinach multiple people asked what kind of sweet was  I going to make with it since they know I like mixing vegetables into treats (see: avocado brownies, pumpkin brownies).  So I decided to keep it simple and keep the brownie tradition alive.  The brownie tradition should never end.  Can you imagine a world without brownies?  I surely cannot! 

I have to say I was unsure about how these brownies were going to turn out.  I had some experience with spinach treats as I baked these spinach cupcakes which are still one of my baking highlights because everyones eyes are shocked after I tell them (after they declare how delicious it was) it’s full of spinach.    I was worried because of the amount of spinach that are in these brownies, 1 whole cup pureed, which equals about 4-5 cups raw.  That is a large amount of spinach.  But as soon as I poured the spinach puree, gave it a few twirls with my spoon then tasted it, worries were erased.   100%.  Can you taste the spinach? The short answer is sort of.  The long answer is not really.   I like spinach, I know what it tastes like, so I can pick up a slight spinach taste.  But for those who are unaware there is spinach in them, or don’t often eat spinach, they will pass it off as “dark chocolate” tasting.  I think that’s the best way to describe them, dark.  If you store them in the refrigerator so they remain set and cold, the spinach taste is pretty much all gone.  We’ve been eating them this way as a cold brownie and my oh my, it’s delicious!

Another first, usually when I make brownies I leave them “as is”.  But I’ve been seeing alot of brownies with frosting and if you’re making a chocolate brownie, why not go that extra step and throw more sweetness on it with some frosting?  So I decided peanut butter frosting because peanut butter can go with anything (including spinach – who knew).  Let’s just take a minute, hold hands and thank the peanut butter frosting for how good it is.    I made a batch of this and I put so many spoonfuls in my mouth before even getting to the brownies that I feel that I might have to lay down (and then go running).  But goodness, this frosting is it.   Boom.  Done.  Never making another peanut butter frosting again.  This is it.  Thank you frosting.  Thank you!

Chocolate Spinach Brownies with Peanut Butter Frosting recipe. This is a sneaky way to get kids or adults to eat their vegetables. You won't believe how delicious these brownies are! They're also made with the best peanut butter frosting recipe ever!

Chocolate Spinach Brownies with Peanut Butter Frosting
Print
Spinach Brownies
  1. 1 cup pureed spinach
  2. 1/2 cup brown sugar
  3. 1/2 cup sugar
  4. 1/4 cup salted butter - melted
  5. 1/2 cup chocolate chips - melted
  6. 2 teaspoons vanilla extract
  7. 1/2 cup cocoa powder
  8. 1/2 cup flour
  9. 1/2 teaspoon baking powder
Peanut Butter Frosting
  1. 1/2 cup butter - melted
  2. 1 cup creamy peanut butter
  3. 1 1/2 cup confectioners powdered sugar
  4. 2 tablespoons milk
Spinach Brownies
  1. Preheat oven to 350 and spray 8x8 pan with nonstick spray.
  2. Take your spinach leaves and put them in the food processor with 1-2 tablespoons of water and pulse until it turns into a puree. Keep doing this until you get 1 full cup of spinach puree. This usually equals about 4-5 cups raw spinach leaves.
  3. Mix melted butter, brown sugar and sugar together in a bowl. Stir in melted chocolate chips, spinach puree and vanilla.
  4. In another bowl mix your flour, cocoa powder and baking powder together.
  5. A little at a time, add your dry flour mixture to your chocolate spinach mixture, stirring continuously until it's all smooth.
  6. Pour batter in 8x8 pan and bake for 30-35 minutes or until your toothpick comes out clean.
  7. Let cool.
Peanut Butter Frosting
  1. Put butter and peanut butter in a bowl and mix with electric mixer.
  2. Slowly pour in your powdered sugar a little at a time. When it starts to thicken, add your 2 tablespoons milk in and continue to mix. You should keep mixing for about 2-3 minutes until your frosting is fluffy. If it's still thick, add a additional tablespoon of milk if needed.
Chocolate Spinach Brownies with Peanut Butter Frosting
  1. Once brownies are cool, spread your peanut butter frosting across them.
  2. Pat the frosting down with a spatula so it becomes a smooth layer.
  3. Put in refrigerator for one hour to let the frosting set.
  4. Cut brownies into squares, enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Chocolate Spinach Brownies with Peanut Butter FrostingIMG_4655
Pretty Pretty Spinach.  You are so pretty.  How are you so pretty? Teach me to be this pretty.

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Into the food processor it goes.  I did 2 batches.  Add a tablespoon or 2 of water in with the spinach so it gets pureed. 

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You will need 1 full cup of spinach.  This is about 4-5 cups raw.   Whole lotta spinach going on…

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But when you add it to the chocolate mixture, you can’t even tell.  Magic!

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The peanut butter frosting.  It deserves “the” in front of it because it is amazing.  I ate so many spoonfuls, don’t even ask.

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Pat it down with a spatula and put it in the refrigerator for 1 hour to set..

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Then cut those brownies up!  Look at those babies!

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Can you tell there is spinach in them? Nope!  I already used the word magic but I’m going to use it again. Magic!

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I am pretty much in love with these and they are a great way to use up lots of spinach. I mean you can have salads for a week, or chocolate brownies.  Make your decision wisely.

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Enjoy!

Chocolate Spinach Brownies with Peanut Butter Frosting recipe. This is a sneaky way to get kids or adults to eat their vegetables. You won't believe how delicious these brownies are! They're also made with the best peanut butter frosting recipe ever!

Easy Baked Onion Rings

The things you do for love.

Quick question: Is there a food that a loved one really likes but you don’t like?  But because you love them so much you put aside your taste differences and make that dish for them.  And complain the entire time saying they better respect what you’re doing. And they better give you a foot massage later that night. And they better buy you a ice cream cone.  

For us, that is onions.

I have to be honest, I have come around a bit to onions. I used to be terrified.  If I order a cheeseburger or taco without onions and it comes with them on, oh no, oh no, that is going back to the kitchen (besides, it should, I did order it that way anyways).    I thought a happy medium between my no-onion and Matthew’s onion love ways would be onion powder. And it stayed like that for years and it often does when I’m making some dishes.  But last week I found myself adding chopped onions to a slow cooker recipe because the onions were going to be so “melted” I would be ok with it. I think it’s the crunch that does it for me that I don’t like? I’m not sure.  I used to be that way with lettuce but now I’m like a bunny in the garden.   

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National Can-It-Forward Day + Ball Canning Giveaway

*The contest has ended – congrats to Jaclyn for winning! Enjoy your canning kit!*

Ball are my favorite mason jars in the entire world.   They are probably your favorite too.  You see the jars all over my recipes, you see them all over my house. The truth is I have a entire shelf dedicated to mason jars. I get so excited when I get a new one.  Each jar might even have a name, I might or might not be kidding.   Leave it to Ball to create the great holiday of National Can-It-Forward Day!  That’s today!  Happy National Can-It-Forward Day everyone!   National Can-It-Forward Day lets everyone share the joy of fresh preserving. Whether you’re new to canning, a Master Canner, or curious to see else you can make with Ball jars,  they have recipes and tips and tricks to help make fresh preserving easy, fun, and creative!  Keep reading because there’s a giveaway for a Ball Canning Discovery  Kit below!

(My favorite half sour pickles!)

If you have a garden then you know how important it is to preserve.   You just grew those tomatoes that took months of love, running trips to the garden in pouring down rain to protect them, and hours of pruning, supporting and picking your tomatoes.  Your goal: Don’t  let one tomato go bad.   Trust me, I know the feeling of picking so many pounds of vegetables in a week that although very exciting,  is also very frightening. What are you going to do with all these fresh and beautiful vegetables that you took care of?  We’re going to preserve it so we can enjoy these tomatoes until next harvest. Fresh spaghetti sauce in December? Sure!  Salsa in January? Sure!  Stewed tomatoes in March? Yes!   Salsas, Jellies, Sauces, Chutneys, Pie Fillings – you can preserve all of this to make your garden seem like it lasts all year!

Canning.   If I had a nickle for every time said they were scared to can, I would have alot of nickles.    There are  2  types of canning, Waterbath Canning and Pressure Canning.  Waterbath Canning can be used to preserve everything I listed above and it’s great for beginners.   Pressure Canning is more advanced and can be used to preserve meats, poultry, vegetables, chili, fish and other low acid foods. My friend sent me a pressure canner as a gift and honestly I was terrified of it   I’m pretty sure she sent it to me because she was terrified of it too.  How many generations before her? I bet this canner is hundreds of years old!  I was told too many stories from Grandmas that said I would lose a eye. I didn’t want to lose a eye.  I have blue eyes, which is becoming rare, only 8% of the world’s population have blue eyes.    Guys, I didn’t lose a eye.  

Waterbath canning is where the magic is at.   There is no need to be scared to waterbath can, it’s easy and you can do it!  It has 3 steps, Prep, Pick, Preserve.  Who doesn’t love the letter P? Who doesn’t love alliteration?    

A leader in home canning, the Ball brand canning has been making fresh preserving products for over 125 years.  To teach cooks the simplicity of canning, Ball brand canning is hosting the third annual National Can-It-Forward Day on Saturday, August 17 (that’s today!).  National Can-It-Forward Day allows home cooks to connect via a national circuit of canning parties and social media activities. New and experienced canners can participate in a live webcast of canning demos where viewer questions will be answered in real-time.  This year renowned chef and Food Network star Ted Allen will be live on site demoing his favorite canning recipes for viewers!   You can find information about how to participate in Can-It-Forward Day at www.FreshPreserving.com. Canners can also join the conversation on 8/17 via Twitter using the hashtag #canitforward.

Please head over to  www.freshpreserving.com to watch the live canning webcast.  I will be tuned in all day to this!   So what are you waiting for? Let’s can it forward! 

The broadcast will begin on Saturday, August 17th at 10am EDT. 
10:00am-10:45am: Jam making and water bath canning demo by Jessica Piper 
10:45am-11:00am: Craft Corner with Jordan DeFrank 
11:00am-11:45am: Pickles Demo by Rick Fields  
11:45am-12:00pm: Craft Corner with Jordan DeFrank 
12:00pm-1:00pm: Special Guest Host Ted Allen canning and cooking demo 
1:00pm-1:15pm: Cocktails in Ball Jars hosted by Mason Jar NYC Restaurant 
1:15pm-2:00pm: Jam making and water bath canning demo by Jessica Piper 

One lucky reader will receive Ball’s Canning Discovery Kit which is designed to demystify the home canning process and make fresh preserving accessible for even the most novice canner. You’ll also receive some other getting started items!  How awesome is that?  

To enter:

Leave a comment below telling me what you’d like to can.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 
Giveaway is only open to US residents.  Contest ends  Monday August 26th, 2013. 

Slow Cooked Corned Beef Brisket with Vegetables + Leftovers

This was my first time buying Brisket.  I didn’t know where it would be – with the meats on the shelf? Behind a refrigerated door? And what does it look like?  I had no idea. So after a google image search and phone in hand, there I found it in the meat department on the top shelf all the way to the left.  

My first thought- yikes, that is expensive.
My second thought – they had point cut and flat cut.  What is the difference?  Again… to Google I went in the meat department.  Point cut has more fat content but is more tastier.  Flat cut is less fat, less tender.  Also to note Flat cut is about twice the price (twice the yikes).  So when I saw a reviewer saying “If you want taste, go with the Point Cut” that was it. I wanted the flavor and texture,  I wasn’t about to take that away for less fat.   If this is a special meal you have a few times a year, do the point cut – just do it.  

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New Zealand Spinach Taketh Over

Get the Eugene O’Neill reference in the title? Kinda? Sorta? I know it’s not the best, but it’s all I could come up with.  I love Eugene O’Neill.   What’s my favorite play of his? Well of course The Iceman Cometh.  In doing a post on spinach I didn’t know this was going to take a twist on a playwright born in 1888, but I just write what comes to my head.

What else comes to my head right now?
Kissing.
Licking.
That’s what my cat, FiFi Bofinkles, is trying to do to me right now.  My fingers are being licked and then she comes close and rubs her head on my chin and says “kiss me lover”.  We are in love.  
Ok, now that she’s laying on my keyboard so I have to move her belly every time I want to press the letter “p” key, we can begin.  

New Zealand Spinach!
Did you even know it existed? I sure didn’t.. but boy do I know what it is now.  This spinach is a monster.  I’m not talking little monster either.  I’m talking big monster yelling “look at me, love at me, pick me, eat me because I’m going to keep growing”.  Isn’t what what you want in a garden plant?  Sure, but what happens when it comes as a surprise? 

Last winter I received a package in the mail from my very sweet Australian Friend Autopsy Jude (actual name Wanda).  Inside were various seed packets, many heirloom and varieties I never heard of.  One of them was New Zealand Spinach.  
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When it came January we planted a few of our regular spinach seeds and then also a few of this New Zealand variety inside.   When it was transplanted outside in April the other spinach plants thrived and became big while the New Zealand spinach looked deathly.  They were about 1 inch high and we were throwing in the towel.  We buried the plants disappointedly.  June came, our usual spinach plants bolted due to the heat.  Ok, that’s fine, we got our spinach harvest this summer and now it was over.  Then late July hit and it became really hot.  And we started to notice these 2 green plants start to push through the soil where the 2 New Zealand plants were but they had soil on top because we buried them when we thought they were goners.  Were they weeds?  Then the plants started to really push through.  The weeds looked pretty so we kept them.  Then August came and our 4×4 box was completely taken over by these 2 monster plants.   They were not weeds. It was New Zealand Spinach.  We didn’t know this at first because when a plant shows up 8 months after planting it’s seed it will blow your mind.  I googled and then the “AHA, OMG” moment hit when I finally found the plant that looked just like it.  It was it.  Turns out New Zealand spinach loves heat.  No, it lives for heat.  Give it 100 degree days.   So 8 months later after we planted the seeds we officially have the largest spinach plants we have ever grown surprisingly show up in a box where sugar snap peas are supposed to be growing.  Oh New Zealand spinach, what a big surprise you were! 

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Things to know about New Zealand spinach:

Again, it loves heat. Don’t think you can grow spinach during the hottest summers? Get this variety! The pack reads “This variety takes the heat and keeps producing all summer; tasty.”
Often referred to as “Tetragon”.
It’s great for a ground cover plant. It will spread several feet! Also it can grow up to 2 feet high!
Harvest regularly.  You will need to because it grows so much, but also it will promote new growth.  You can cut it’s thick stalks almost down to the bottom of the ground.  It will still keep growing….
Eat it as you would spinach or salad greens. Saute it. Steam it. Eat it raw.  Put it in soups.  Put it in pasta dishes.  Go crazy.
Many people describe it as tasting “marine,  seaside air”. I saw that in multiple places when searching online.  I have no idea what that would even taste like.   What does “seaside air” taste like?  I don’t know.   It tastes like greens to me, but without the bitter taste that sometimes happens afterwards with regular spinach. 

Things I have planned for this plant:
Spinach chips
Pasta Dishes (so many)
A sweet.  Spinach and sweets? Hey it can happen! I have some tricks up my cookie monster printed shirt..


 I am now Spinach Monster Mom.

So let’s meet this summer’s winner of the “Surprise! I’m here” garden award. 

July 6, took down the Sugar Snap peas, nothing was really seen at the base of the box except some weeds.
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 This is July 17.  We were like “Oh, what are these cute little weeds that appeared?” Well let’s just plant the new Sugar Snap Peas around them…
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July 28, oh these little plants sure are getting bigger.. wait, what are they? 
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Then it happened.  August.  We realized  it was the New Zealand spinach.  Oh my goodness,it’s taking over.
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Each leave almost looks like a succulent.  It looks thick and shiny.  It’s hard to find a not perfect leaf.  
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They are some of the prettiest spinach leaves I’ve ever seen..
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The stalks are big and strong.  Each stalk has multiple leaves on it.
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Here are 2 stalks.  Again, aren’t they just gorgeous?
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I found multiple sugar snap pea plants hiding inside the spinach plant, tying it’s tendril around the spinach. I think they are BFFs now.
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So today I harvested some spinach, a giant basket full….
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And this is the amount that is left.  Does anyone need any spinach?  Seriously.  
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What a great summer surprise! Thanks spinach!

The Best Stewed Tomatoes Ever

The Best Stewed Tomatoes Recipe Ever.

Stewed tomatoes, sigh.  

Our tomatoes are turning red quicker than I’m able to pick here.    So between tomato sauces, diced tomatoes, stewed tomatoes, tomato pesto, roasted tomatoes,  tomato soup… there’s lots of tomato dishes going on  in our kitchen!  I will be  having alot more upcoming tomato recipes…get ready tomato lovers!  But for now… stewed tomatoes!

These stewed tomatoes are the best,  I’m not fibbing either.  If you are having a tomato harvest soon or would like to  make your own instead of the canned version, please please please please please make these!

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Nutella Boutique + Nutella Giveaway!

I am pretty sure I have shared this in the past (multiple times) but I love Nutella.  I love Nutella in that I buy a giant jar and about 1/4 of it gets used for baking and the other 3/4 of it gets eaten with a spoon.  Why can’t I just say yes to 1 spoonful?  Why is it so delicious?  Why is it so perfect?  Why must I have 6 spoonfuls?  Oh Nutella, let’s run away together.  I imagine this is how I look at 4AM in the morning, standing in a dark kitchen with my Nutella jar.  We have a deep love.  

Did you know Nutella has a boutique where you can satisfy your everyday cravings and show your love for this beloved hazelnut spread by wearing it on a t-shirt or messenger bag (that can hold 9 jars of Nutella!)? I mean you can also hold your usual purse items in the bag too… but if I saw someone open up their bag and they had 9 jars of Nutella in it I would grab their hand and declare forever friendship right there.

Better yet – why not have a iPhone phone case so when a telemarketer calls just pretend you are talking to Nutella (yes, I just personified Nutella – they are a wonderful person) and the conversation will go much smoother (get it? smoother? good one, i know).   And best of all, my favorite item in the boutique is the coin bank that I’m going to save up my own pennies to buy.  I love the vintage look of it… it would look perfect sitting on my kitchen counter!

Best of all, the prices are pretty amazing.  T-shirts are $12.00, while items such as a phone case or messenger bag are priced at $6.50 and $16.00.  

To find out more and shop the Nutella Boutique, visit Boutique.NutellaUSA.com.  Also, make sure to “LIKE” the Nutella USA Facebook page

To celebrate the love for all things Nutella, Brooklyn Farm Girl is giving away this t-shirt to one lucky reader!  How cool would you look walking down the street with this t-shirt on?   You’re going to cause the world to smile!   People are going to cheer for you, give you high 5’s, puppies and kitties are going to give you wet nose kisses.  

To Win This Amazing Shirt:
Leave a comment below telling me what your favorite way to enjoy Nutella is.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 
Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Tuesday August 20th, 2013. 

And don’t forget to hop on over and get the recipe for my Creamy Chocolate Nutella Fudgsicle Popsicles.  They are still being requested nightly for dessert!  
Stay tuned for more Nutella recipes.. I have some yummy ones up my short sleeves.  

Good luck!

To Win This Amazing Shirt:
Leave a comment below telling me what your favorite way to enjoy Nutella is.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 
Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Tuesday August 20th, 2013. 

Crispy Peanut Butter Fudge

You might have seen on Twitter, but I was demanding that people remove this fudge from me.   Demanding as in “Please take this fudge away from me!”.  I told Matthew “Get it out of here”, so he tried and I held the fudge pan so tight with tears in my eyes moaning “Don’t take the fudge from me”.  So he didn’t, and I ate more.  And then I said “Please take this fudge away from me!”.  This cycle happens every single night.

Last night after a yummy green pepper lasagna it was dessert time.  So we got out the fudge pan.  Matthew passed me a piece of fudge when innocent little me proclaimed “That’s way too big, please cut it in half”. Oh look at  me, I’m so dainty.   2 minutes later, I was exclaiming “Where’s that other half! Add the crumbs too! I see crumbs on the bottom of the pan! Put them on top! Shovel it in my mouth!”.  From proper to monstrous in 2 minutes, that’s what this fudge will do for you.

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Weekly Round Up

Happy Friday Friends!

This post should really be called the last few weeks round up because I have been slacking, sorry!   Some of my favorite posts on blogs are the more personal ones where we can see inside their days and lives besides the yummy recipes and gardening tips they create, so I’m going to try to do this more often.  They really are some of the funnest posts to make, not to  mention I take so many pictures every single day!

Can you believe it’s August already?  I really can’t.  It seemed like we were just planting broccoli seedlings in March and now suddenly it’s time to do it again.   In the world we work in, August is pretty  much vacation time for many, but unfortunately not us as we’re in high editing mode for a film we’re making with a soon to be due deadline.  Then there’s a few more projects in the works so we’ll have to begin pre production on them.  Then September hits and we teach a few digital photography, gif animation classes at The School of Visual Arts.  Then our work work goes into high gear until the end of the year.  Go, Go, Go. 

Here are some of my goals I hope to get in before the end of the summer:
Picnic in the park.  Do nothing but eat fancy cheese and bread while laying on a blanket, reading, and occasionally snuggling noses with Matthew.
Grill something.  Anything.  Please.
Go to the beach in complete 100SPF, hide under a umbrella, eat sandwiches, occasionally run into the ocean, eat a funnel cake, read, do nothing. 
Go to a baseball game, Mets or Brooklyn Cyclones

I’m not sure if all those are going to be possible because empty days are hard to spare, but I’m going to try!
Do you have anything left on your summer wish list?

Now some pictures..

We were lucky enough to see 2 amazing films in the past month, 2 favorites.  We’re lucky enough to live near BAM Theater which is usually showing amazing films and has delicious popcorn.

 About to go on a Kubrick adventure.
First up, 2001: A Space Odyssey.  An amazing film that always makes me question the plot and then makes me feel insignificant with my own work.  Thank you Mr. Kubrick. 

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And then we had a Friday night date for The Land Before Time where there was a entire audience of adults all crying and cheering at the same time.   Speaking of crying, I cried about 14 times during this.

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New York beautiful sunsets.

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New York beautiful sunsets with a basket of garden goods. 

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And then sometimes you will be out talking a walk, round the corner and see this.  Then just have to sit down and stare.  Oh New York, you beautiful place.

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Some Brooklyn greenery while walking around my neighborhood.

Hi Paul Pierce and Kevin Garnett.  HELLO BROOKLYN.
Speaking of Brooklyn, any basketball fans in the house?  We renewed our Nets season tickets so we’re excited for the next NBA season, especially with Paul Pierce and Kevin Garnett now on the team.  The games are so much fun, and it still blows my mind we can walk to a NBA basketball game in 15 minutes.    As a kid these were all day events to travel to get to one, and now it’s like I’m baking some brownies, let them cool, go to a basketball game, come home and eat them.  It’s wonderful.  Go Nets.  

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On to food, I took Matthew to his first fine dining experience at Ikea.   The funniest part, Matthew hates seafood, talks so bad about how gross it is.  Then there was this soup and he was like “What is it?” and I was just like *shrug* even though the seafood smell was so great.  He took a bite and his eyes lit up, “potatoes, this is really good”. I chuckled inside knowing that the sign up above the soup said “Seafood Chowder with Clams and Salmon”.   And then he continued to eat the entire soup, dipping his meatballs in it, and eating every single bite.  After he was finished I was like “I have to tell you something…” Busted.  I love moments like that.

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We went to Ikea to look at cabinets for our kitchen as it continues to grow into my dream. When we first moved in here our kitchen was tiny but it’s turned into my paradise and mama needs more cabinets.    Funny story.  We looked at these forever, back and forth.  We built a 3D design of it on the computer (see above).  Then we finally left the kitchen section and Matthew ventured to see if they were in stock while I picked up some new plates/towels for food pictures.  Then I went to stand in line for about 40 minutes.  Matthew came and told me you have to special order the cabinets upstairs.  We didn’t plan on buying them anyways that day. So then I continued to stand in the line that never moved. Then I got up to the register and the employee told me I could not buy my mint green plate because it was a display plate.  Didn’t I see on the bottom where it says “display” in small letters next  to the price tag?  So I asked him out of all 140 plates, I randomly picked one that says display therefor I cannot buy it? That’s correct.   Considering that was really the point of standing in line, I was kinda peeved.  Peeved as in I did nothing about it and continued to buy my towels.  Anyways, we get outside and are waiting for the bus and we talk about the cabinets again (while I am still slightly crying internally about my 1 $2.99 plate).   When are we going to get the cabinets? How? Order online? Order at the store – that means we have to come back to Ikea – who wants to do that? Delivery is only $60 from store, online it’s $200.  Oh well then we should order them right now. So then we go back into Ikea, order the cabinets, which are completely out of stock and would be about 2 months. So they offered us darker ones instead which are actually much better, we thought they were more expensive but somehow they came out to be less.  Anyways, it worked out.  They arrive next week! They are slightly blackish and match our island countertop.  I will have so  many cabinets.  I will have a entire shelf just for tea! Maybe even 2! It’s going to get wild!

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My Mom came out  to visit so I took her to some New York must stop by food places, including Nathan’s Hot Dogs at Coney Island. I also took her to the Chinatown Ice Cream Factory where you must go if you visit.  You must! I had the green tea ice cream and it was AMAZING.  

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We got the best donuts in the world from DOUGH.  I think I say this all the time, but if you visit one place in New York you come to Brooklyn and go to DOUGH. And you let me know because I’m a few blocks away and I will treat you to a donut that will change your life. 

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We had a slice of New York pizza and my mom ate it with a fork.  Worst, she made me ask the guy behind the counter for a fork… for pizza.  Oh the embarrassment! 

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Oh by the way this is me and my mom.  And yes she has purple streaks in her hair.

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We went to the New York Aquarium at Coney Island (in Brooklyn).  Hurricane Sandy hit the coast  pretty hard and with the Aquarium being right there it didn’t do too well.  I’d say about 75% of the aquarium is currently closed, but they are building to be bigger and better in a few years! I love this place.   

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Woah guy, hi to you.

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And hi to you too.

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For the many years I’ve lived here I’ve never gone on a ride at Coney Island.  Maybe one day…

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Then we sat on the beach and ate cheese fries.

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When we were about to leave we found a candy store which sold the biggest boxes and packages of candy and treats.  Can you believe this? I love America.

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At another place I saw these.  I am regretting not getting one!

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This is Essy Bear, the old lady in charge of everyone. If she meows, you come running!

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This is FiFi Bofinkles laying in my arms at night.

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This is FiFi Bofinkles waiting to lay in my arms.

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This is FiFi Bofinkles asleep.  

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This is also FiFi Bofinkles asleep not caring that she just laid in the middle of everything.  I can only imagine her saying “Find another table to work on!” in mid dream.  She’s sassy.

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This is Xanadu laying in a silly way on a hot day. She’s my baby girl.

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And this is Brother Bear just looking like a elegant man.  He sits like this all the time, I think it’s a Maine Coon thing. 

Piñata is a #coolguy
This is one of our stuffed animals, Pinata.  He looks like a real cool guy here.

As I mentioned we are busy working on a film we’re making.  There’s lots of intense editing going on… 
Bird's eye view.  #bravenewworld #coming soon
This is a top down view.

The circus is coming to town. #bravenewworld
And this is another view.. our circus is coming to town (your computer screen) soon!

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We’ve had multiple shooting days for this project because of the scale and the amount of characters.  This is one day of shooting clowns. These 2 guys are our friends who graciously and excitedly wanted to become clowns for a day.  I know some people are scared of clowns but I absolutely love them.  I have a dream of wanting to go to clown classes and be a weekend clown. I am totally serious.

~Reed + Rader~ #brooklynresearch
In other work news, we got a official workspace where we get to swipe a card and our name comes up on the door.   Time will be spent here editing, it’s really good to get out of the home as distractions here are high with the cats, the garden and me singing like I’m Drake every 5 minutes.

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There is also a astronaut suit in the workspace.  That’s pretty cool. 

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Our workspace is in Pfizer’s old pharmaceutical factory   The building is amazing as Pfizer left alot of their equipment there. Who doesn’t want a computer with a big red button?

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Also who doesn’t want.. this machine that I have no idea what it did.

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Soon it will  be Fall so the garden planning is in full gear.  Many seeds were planted in June, July and this month.  

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Some of the seedlings have already moved outside to harden off.   Here is a baby kale plant.  We are planting 6, but we have 4 growing already, so possibly 10 kale plants.  Life is going to be great, I’m kale obsessed right now.

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The amount of peppers we have right now is insane.  It’s wild.  It’s crazy.  Pepper recipes? Leave in comments – please!

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And there’s probably about 40 more to pick.

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Who doesn’t like Dino chicken shapes by the way?

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Lots of new fresh recipes coming soon.. like these watermelon popsicles! Oh my, oh my!

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And chocolate goodness…

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And pumpkin macaroni and cheese.. are you ready for this?

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I leave you with one of hundreds of pictures I have like this.  These are happy accidents, I take a picture with my phone and either it’s in a bag, my hand is in front of the lens, or I move it so quickly.  Then colorful magic happens!

Have a great weekend everyone – do you have anything planned? What are you going to cook/bake this weekend?
See you Monday!

PS.  Don’t forget  to sign up for the Peanut Butter & Co Giveaway – it ends on Monday!

PSS.  Follow me on Instagram for fun cat pictures and videos of me walking in the pouring rain! 

Stuffed Pepper Casserole

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Growing up one of my Mother’s favorite meals to make was stuffed peppers.  She sure loved making those.  .Whenever I go back to visit my father I always ask him to think of a meal or two he wants me to make for him and usually always one of his favorites are stuffed peppers.  What isn’t there to love about stuffed peppers?  Fresh peppers, meat, tomato sauce, rice and mozzarella cheese.   Yes, please!  

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

With so many green peppers growing in the garden I wanted to take my usual stuffed pepper recipe but turn it into a casserole.  I wanted it have the original taste, but I wanted to throw some more greens in there like spinach.  That’s the best thing about casseroles, because they get baked and because no one can really see inside, you can throw so many healthy vegetables in there and noone really seems to notice.  I would assume if you have kids this is a great thing!  I would also assume if you have a picky husband this is a great thing too!  Also some people aren’t really into the whole pepper thing (name starts with a M, ends with a W, rhymes with Catthew), so with the casserole they get chopped up into bite size pieces.   This casserole is a real winner in our kitchen.

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

 

Stuffed Pepper Casserole
Print
Ingredients
  1. 1 pound ground beef
  2. 1/2 cup chopped onion
  3. 2 large green peppers, chopped
  4. 12 spinach leaves, ripped
  5. 2 cloves garlic, minced
  6. 14 oz diced tomatoes
  7. 8 oz tomato sauce
  8. 1/2 cup beef broth
  9. 1/2 cup long grain rice (uncooked)
  10. 3 teaspoons Worcestershire sauce
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon pepper
  13. 1 cup shredded mozzarella cheese
Instructions
  1. In a skillet, add your garlic and ground beef and cook until browned.
  2. Transfer your beef and garlic into a casserole baking dish.
  3. Add the rest of your ingredients except the mozzarella cheese.
  4. Mix everything together so it's evenly coated.
  5. Cover and bake at 350 degrees for 1 hour.
  6. Take out of the oven, sprinkle mozzarella cheese on top and bake 5 minutes more.
  7. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Here’s my green peppers.  Aren’t they beauties?  I’m sorry, I say that all the time.  But I’m really in love with them.

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

I usually chop them up into quarters first.


Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Then I cut them into little size pieces.

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Grab your spinach leaves.  This is my bag of wrinkly spinach leaves that I try to throw in every meal.  This recipe calls for 12 spinach leaves, but feel free to use more if you’d like. Double it! Or triple it! 

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Ground beef and garlic, all cooked. I love the smell of this don’t you?

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Now let’s stat adding the ingredients.. Spinach.. Seasonings..

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Rice, Tomatoes..

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Sauce, Broth.. Everything! Except the cheese!

Cook for 1 hour, covered.
Then take out, sprinkle cheese on top and bake for 5 more minutes..

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.
And this masterpiece will come out of your oven and you will sit down and stare at it because it’s so darn pretty!

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Spoon some onto your plate and enjoy! It’s hard not to go back for seconds. 🙂

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Roasted Corn Kernel Nuts

Roasted Corn Kernel Nuts are big in this house. When we first started buying them months ago a bag would be gobbled away in 2-3 nights. These are Matthew’s go to favorite snack to nibble on in bed while reading. The thing I didn’t really like about them was the price and some of the additional ingredients on the bag that I couldn’t pronounce. A small bag of roasted kernels from NatureBox runs us about 4 bucks and that is easily 1.5 serving (even if the bag says 4 servings, it’s just not happening), that is way too expensive in my opinion. So I set off on trying to make my own.

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The rules:
Easy.
Cheap.
As healthy as possible.

The results:
Besides soaking the corn overnight, these are quick and easy to make.
A 16 oz bag of corn runs about $2.50 in the store, other ingredients like seasonings I always have on hand.
Instead of vegetable oil, I use coconut oil. Coconut oil is starting to become a favorite in so many ways I cook and bake.

I actually like these corn nuts better than the packaged kind because they aren’t so hard on my teeth. Also I like the simple seasoning of salt and sugar. Matthew thought these were a big hit and what I thought would be a bedtime snack just changed because he stole a handful and walked away with them to his desk.

The challenge was to find the right kind of corn for this. Popcorn kernels were way too tiny, but I am blessed with a wonderful selection of Goya products in the Mexican aisle at my grocery store so I found Goya brand Giant White Corn. I’m interested in trying dried hominy too. In a future recipe I’m going to try to using frozen corn as well to see how they come out and compare it to these, stay tuned for that adventure!

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Roasted Corn Kernel Nuts
Print
Ingredients
  1. 1 bag of 14 oz Giant White Corn (also labeled as Maiz Mote Pelado)
  2. 4 tablespoons coconut oil or vegetable oil or sunflower oil
  3. 1 tablespoon sugar
  4. 1 tablespoon sea salt
Instructions
  1. Soak your giant white corn overnight, for approximately 12-14 hours. Rinse and Drain.
  2. Preheat your oven to 400 degrees.
  3. Toss corn with oil, sugar and salt.
  4. Put on a non stick baking sheet in a single layer. You can put parchment paper down first if you'd like to make it a easier cleanup.
  5. Bake for 30-40 minutes or until slightly browned. Every 10 minutes stir corn on baking sheet. Keep a eye on them and remove immediately when they are brown, they can burn quickly.
  6. Let cool, enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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Here’s your corn soaked overnight.  I like to soak 12-14 hours.   Rinse and drain, and it’s ready to go.

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Put your corn in a bowl, then add your salt.

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Then your sugar.

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Then your coconut oil.  You can use vegetable oil or sunflower oil if you’d like here instead.

Now bake and keep a eye on them.  Stir them around every 10 minutes.  I repeat, keep a eye on them.  The corn burns quick so when it’s turning brown it will be done quick!  Mine took closer to the 40 minute mark to be done, but I would start to really monitor it at 20 minutes depending on oven and corn variety.

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And when it’s done, you will have beautiful roasted corn kernel nuts!

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Grab a bowl, this is going to be a great snack!

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Feel free to play around with other seasonings too, I have some ideas in mind to try next time!

Store in mason jar or bag, but let’s be honest this is going to be gone so quick.  This recipe fills up about 1 and a half mason jars (32 oz size), so it’s a good amount to snack on.

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Snack on! And enjoy!

Peanut Butter & Co Giveaway!

*The contest has ended – congrats to Susie for winning! Enjoy your jars of Peanut Butter & Co!*

Can we just take a minute to thank peanut butter for how good it is?  Peanut butter has gotten me through some rough times and it’s also created some great times, I’d like to think of it as a special friend.

We love peanut butter in our house, every single day we have a slice of whole wheat bread with peanut butter on around 5PM, it’s a midday pick me up.  At night I often can be found eating some crackers with peanut butter on top in bed.   At 4AM I can be found in the shadows scooping peanut butter out of the jar directly into my  mouth because my subconscious tells me I need to eat peanut butter while I sleep.  And don’t forget all the treats it provides! The list is endless.

Peanut Butter & Co are hands down my go to brand for peanut butter. Years ago I tried their brand and it was impossible to switch back.  I’m crazy so I buy it in bulk because goodness gracious, can you imagine if we were to run out? The madness that would ensure would not be worth it, so we need to be peanut butter equipped at all times!  Actually if you looked into my peanut butter cabinet (What, you don’t have a cabinet dedicated to peanut butter?), you would either be happy or worried for me.  So don’t open that cabinet up unless you are prepared!  Best yet, their peanut butter is all natural.  It’s also  kosher, gluten-free and vegan (except for The Bee’s Knees which is vegetarian).  I love the range from Smooth Operator to The Heat Is On, you can get such a variety of flavors, but every single one is delicious.

To celebrate my love for Peanut Butter & Co,  I’m having a giveaway! One lucky peanut butter loving reader will receive these 4 jars of peanut butter from Peanut Butter Co.
My favorite ways to use each:
The Heat Is On: (Always sing this before you open the jar)  Spread lightly on crackers, snack away. This is spicy, it has a devil on the front for even more exclamation on that!
The Bee’s Knees: My current favorite, peanut butter and jelly sandwich! Every single day!
Mighty Maple: In your waffle mix! 
Smooth Operator: Best for sandwiches and any brownies, cookies, oatmeal recipe calling for peanut butter. It’s so creamy and smooth! 
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Ways to Enter:
Leave a comment below telling me your favorite way to eat peanut butter.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you followed Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 

Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Monday August 12th, 2013. 

In the meantime, be sure to check out some of my recipes I have made with Peanut Butter & Co:
Fudgy Avocado Peanut Butter Chocolate Brownies

Homemade Peanut Butter Cups

Overnight Cookie Dough Peanut Butter Oatmeal

Don’t forget to enter!

Ways to Enter:
Leave a comment below telling me your favorite way to eat peanut butter.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 

Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Monday August 12th, 2013. 

Now go eat some peanut butter! 🙂

 

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