CEiMB – Asian Noodle Bowl

This weeks recipe for Craving Ellie in My Belly was chosen by my good friend Margaret of Tea and Scones. Margaret picked Asian Noodle Bowl, which can be found over at Tea and Scones or on page 161 of So Easy.

This was a delicious dish, quite easy to make. I loved it and am already looking forward to having leftovers for dinner tonight! If you want in on the fun, come and visit us over at CEiMB and sign up! Go here to see what my fellow Ellie-istas thought of the Asian Noodle Bowl

Up next week – Ellie’s choice! Ellie Krieger herself handpicked a new recipe for us:
Whole Grain Spaghetti with Roasted Tomato and Almond Pesto


Baileys Brownies

Every now and then I feel an urgent need for chocolate. Apparently this happens to most women and I’m no exception to that rule. This time an ordinary chocolate bar wouldn’t do, it felt insufficient. I was craving brownies! A while ago I saw a recipe for Baileys Brownies over at Grumpy’s Honeybunch and bookmarked it. How brilliant is Shelby? To combine chocolate with Bailyes: practically a dream come true!


Baileys Brownies
adapted from Grumpy’s Honeybunch

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1/4 cup butter
1 cup sugar
2 eggs
1/4 cup Baileys Irish Cream
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.

Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Twitter Avatar April – Jacques Pepin: Cinnamon-Lemon Cakelets

It’s time for another round of Twitter Avatar Fun. Last year a couple of my blog friends were having fun on Twitter with their avatars: they would pick a bread and everyone would post that bread as their avatar for that month. This year the theme is chefs and I decided to join in on the fun. Nancy came up with the great idea of each of us picking a different chef for each month. Everyone chooses one recipe by that chef, takes a photo of the dish and uses that photo as our avatar for that month.

April’s avatar chef is Jacques Pepin, chosen by Di of Di’s Kitchen Notebook. I chose to make Cinnamon-Lemon Cakelets, the original recipe was for Cinnamon-Lemon Pound Cake, but I prefer cakelets :). Ofcourse I added a bit more cinnamon than written in the recipe and after tasting decided it could have used even more cinnamon as the flavor didn’t really stand out. The cakelets were baked for about 23 minutes. The original recipe can be found here.

Next month’s chef is David Chang, chosen by Tracey.