I scream, you scream, we all scream for…cantaloupe? Yes! Did you know that with a few small ingredients you can turn one lovely cantaloupe into a delicious dessert? Yes, you can also simply chop it up and eat it that way, but I’d much rather curl up with a bowl of this! I love the idea of having a much needed frozen dessert at the end of a hot day and it coming from a ripe melon that just oozes summer. So, next time you’re at the market, go ahead and grab a cantaloupe and turn it into this weekend’s must have barbecue dessert item!

*Note: The vodka prevents the mixture from freezing like ice, rather giving it a nice shaved ice/sherbet consistency. You will want that tiny bit of alcohol in it to achieve this. If you don’t like or have vodka, you can try champagne, white wine, or even a rose’.

Cantaloupe Sherbet

Ingredients

• 3/4 cup water
• 1/2 cup sugar
• 1/4 cup light-colored corn syrup
• 1/8 tsp salt
• 4 cups chopped cantaloupe (about 3 pounds)
• 2 Tbsp vodka
• 1 Tbsp fresh lime juice
• 2 tbsp heavy cream

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Bring the first four ingredients to a boil in a saucepan. Cook for 1 minute or until the sugar dissolves. Remove from heat. Place the pan in a large ice-filled bowl for 15 minutes or until the sugar mixture has cooled completely, stirring occasionally.

Place the cantaloupe, vodka, and lime juice in a food processor and process until smooth. Strain the cantaloupe mixture through a sieve over a bowl and discard solids. Add the sugar mixture and heavy cream to the cantaloupe mixture and stir well.

Pour the cantaloupe mixture into your ice cream attachment and freeze according to the manufacturer’s instructions.

Spoon the sherbet into a freezer-safe container, cover and freezer for 1 hour or until firm.

Nutritional Information

Serves 10 (serving size 1/2 cup)

Calories 120; Fat 3.1g; Protein 0.7g; Carbohydrates 22.4g; Fiber 0.5g; Cholesterol 11mg; Iron 0.1mg; Sodium 48mg; Calcium 12mg

Source: Cooking Light June 2013

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Circle of Moms Top 25 Foodie Moms – 2013

Here I go with another artichoke recipe! Stay with me though, if you like artichokes you will love this recipe and if you don’t, well this may just be the one that makes you reconsider. I had seen this recipe in the latest Cooking Light magazine and thought to myself, “That would be good to try if only I could find baby artichokes.” I don’t think I’ve ever seen them. I was browsing my local grocery store and checking out their produce when I spotted some. I immediately grabbed a bunch, not remembering how many I needed. Who knows, maybe they are always there, but just in case I was going to stockpile a little.

I decided to make these for an afternoon snack instead of lunch one day and they were delicious and filling. These would make a lovely side dish though and aren’t we all in need of a different side dish now and then?

These baby artichokes are the perfect size, one to two bites. Roasting them makes them so tender and you can eat the whole thing since there is no thistle heart to contend with. Dip them in the aioli or drizzle it on top and you really have the perfect artichoke dish!

Roasted Baby Artichokes with Lemon Aioli

Ingredients

• 6 cups of water
• 5 Tbsp fresh lemon juice, divided
• 12 baby artichokes
• 5 tsp extra-virgin olive oil, divided
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup light mayonnaise
• 1 tsp minced garlic
• 1/2 tsp grated lemon rind

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Pre-heat oven to 425 F.

Combine 6 cups of water and 4 tablespoons of lemon juice in a large bowl. Cut off the top 1/2 inch of a each artichoke. Cut off the stem of each artichokes to within 1 inch of base; peel stem. Remove the bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichokes in half, lengthwise. Place the artichokes in the juice mixture.

Drain the artichokes and pat dry with paper towels. Combine the artichokes, 1 tablespoon oil, salt, and pepper. Toss well. Arrange in a single layer on a baking sheet. Bake for 15 minutes or until tender, turning after 10 minutes.

Combine the remaining 1 tablespoon of lemon juice, remaining 2 teaspoons of oil, mayonnaise, garlic, and lemon rind in a small bowl. Serve aioli with artichokes. Serve artichokes immediately.

Serves 4

Serving size: 6 artichoke halves and 1 tablespoon of aioli

Calories 116; Fat 10.7g; Protein 0.7g; Carbohydrates 5g; Fiber 1.4g; Cholesterol 5mg; Iron 0.2mg; Sodium 254mg; Calcium 14mg

Source: Cooking Light, May 2013

Circle of Moms Top 25 Foodie Moms – 2013 – Please vote for me!

[Circle of Moms Top 25 Foodie Moms – 2013 – Vote for me!]

I’ve been nominated again for Circle of Mom’s Foodie Blogger Contest. I placed 11th this year and hope to achieve the top 25 again this year. This is a wonderful community for moms and I am really happy to be apart of their growing food section, along with their Cookbook. The competition is stiff, but I know with your help I can do it again. I appreciate all of your votes and hope you will vote for The Way to His Heart once every 24 hours to help me get in the Top 25 again! Voting ends June 4th, but please vote everyday as the rankings fluctuate very easily from day to day. Please, share this link or the link I post on Facebook and Twitter on your walls, etc. Every bit helps!
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Thank you all so much!

Maeghan

When baking, it’s important to follow your recipe and measure your ingredients accurately. Your results are usually a given if you do this, whether you are a novice baker or a seasoned vet. Sometimes, though, you get carried away or too comfortable and you miss a step or an ingredient. In my case, I mixed up ingredients. Even though I read through my ingredient list and gathered all of the ingredients for this recipe I still grabbed the wrong thing. As I was measuring everything out for my daughter to pour into the bowl I said, “Now the baking powder.” My daughter spoke up and said, “Mommy, that’s not baking powder that’s baking soda!” She can’t read at three, but she already knows the difference. So, I scooped the little bit that went into the bowl our and we fixed my mistake. I hear from a lot of you that you’ll mess something up or can’t do something, and say you wish you could make things from scratch like I show here. I’m telling you, we all make mistakes! Just keep trying because the results are usually tasty! So, anyone want to share your recent or most memorable “oops” moment in the comments?

These muffins are really a nice change of pace. They have that lovely orange and chocolate combination that I’ve grown to love, but aren’t overly sweet like most orange and chocolate desserts out there. A simple, fresh flavor with that hint of chocolate. Neither is overpowering, but you can definitely tell what is inside.

Orange Chocolate Chip Muffins

Ingredients

• 2 cups All-purpose flour
• 1/3 cup sugar
• 3 1/2 tsp baking powder
• 1 tsp salt
• 3/4 cup semisweet, milk, or white chocolate chips
• 3/4 cup milk
• 1/2 cup vegetable oil
• 1 egg
• 1/2 to 1 tsp orange oil OR 1 to 2 Tbsp orange zest, to taste
• 1/2 cup coconut flakes, optional
• additional sugar, for sprinkling on top

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Pre-heat oven to 400 F. Lightly spray a 12 cup muffin pan with cooking spray.

In a medium bowl, combine the flour, sugar, baking powder, salt, and chocolate chips. In a small bowl, whisk together the milk, vegetable oil, egg, and orange until light in color. Add the wet ingredients to the dry ingredients and gently stir until the ingredients are moist, about 20 seconds. Lumps are okay, don’t over stir or the muffins will be heavy instead of tender.

Fill each muffin cup 2/3 full with batter. Sprinkle about 1/2 tsp of sugar over each for a sugary crust.

Bake the muffins for 18 to 20 minutes or until a toothpick comes out clean. Remove the muffin pan from the oven and allow to cool for 5 minutes. Then, remove the muffins from the pan and allow to cool further on a wire rate.

Serve warm or at room temperature.

Yields 12

Source: King Arthur Flour

Circle of Moms Top 25 Foodie Moms – 2013 – Vote for me! You can vote once daily. Thank you!