caitlincooks

Show Episode: http://tinyurl.com/7pxv7df

You’ll Need:
2 1/2C self-rising flour
2T sugar
1 tsp cinnamon
3 oz butter, melted
2 egg yolks
1C milk
Filling:
1 tsp cinnamon
1/4C brown sugar
2T sugar
1T butter
Frosting:
1C powdered sugar
2T cream cheese, room temp
1T butter, room temp
2T boiling water
1 tsp vanilla extract

Make It:
1. Grease a 8-inch round pan and line the bottom with parchment paper. Mix the flour, salt, sugar and cinnamon. Whisk the butter, egg yolks and milk. Combine the wet ingredients with the dry and stir until it makes a soft dough. Turn the dough onto a piece of wax paper and roll out into a rectangle (add flour if it sticks).

2. Make the filling: mix all filling ingredients and sprinkle over the dough. Roll into a log and cut into little buns. Brush with milk and bake at 350*F for 35 minutes until golden brown.

3. Combine all frosting ingredients, pour over the buns and devour!

Show Episode: Coming Soon!
By: Caitlin Cooks

You’ll Need:
2 eggs
2C all-purpose flour
3T sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2C buttermilk
1/2 stick butter (make sure it’s unsalted!)
1/2 tsp vanilla extract
Cooking Spray
Fresh Blueberries
Garnishes: confectioners sugar, maple syrup, butter

Make It:

1. Combine all your dry ingredients and sift (this prevents lumps). Whisk your eggs than combine them with the dry ingredients. Add your buttermilk, melted butter and vanilla. Whisk a little bit more.

2. Spray a pan (or griddle) with cooking spray. Drop 1/4C of the batter for each pancake. Scatter some blueberries over the top. Cook until bubbles form on the top. Gently flip the pancakes and cook for another  2 minutes until the other side is brown.

3. Top the finished cakes with powdered sugar, butter and (lots) of maple syrup!

Who remembers the Fla-Vor-Ice pops from when you were little? I bet you don’t remember that they were also artificially died, loaded with sugar and lord knows what else! I’ve been reading labels more and paying attention to what I’m eating. I found these frozen fruit pops by Power of Fruit. Let me break it down for you:
- 100% Whole Fruit
- No corn syrup
- No additives
- No preservatives
And just to keep it real…every fruit bar you’ve tried (cough, cough Edy’s) probably has a small amount of real fruit in it.
They come in cherry berry, banana berry, tropical all fruit and (my fav) orange tango.
More Information: http://www.poweroffruit.com/

Roasted Heirloom Vegetables VIDEO: http://tinyurl.com/6v3v3e4
www.Chefs-Garden.com
www.farmerjonesfarm.com/

As much as I have a sweet tooth, I need to balance it out with healthy, clean eating once in awhile. I was so excited to have discovered www.chefs-garden.com. They produce specialty and heirloom veggies, herbs micro greens and edible flowers. AKA stuff that you just can’t buy in your local store (especially during the winter months). Chefs Garden is supported by top chefs and restaurateurs across the United States. They deliver direct from the farm, are socially/environmentally/economically responsible and pride themselves on food safety and quality. Availability changes based on the seasons and they have a variety of packages available (everything is super affordable). If you have parents/grandparents who can’t get to the store, family or friends who live across the country…this is such a cool monthly gift!

Kombucha Wonder Drink Review:

Car sickness is something that I’ve always had. Dramamine knocks me out for hours and those “sea bands” cut off my circulation. My secret weapon is anything carbonated with pure ginger in it. One of my favorite products of the month is the Kombucha Wonder Drink. Kombucha is a fizzy elixir that promotes health, longevity and mental clarity. They infuse it with organic teas and fruit concentrates. The naturally occurring acids are said to detoxify and energize your body. My favorite flavor is one of their newest, the Asian Pear & Ginger (I’m sipping on it right now).

Caitlin’s Full-Flavor Chicken Pot Pie
Video Tutorial:
http://www.youtube.com/watch?v=cKMdJtC3Lmw&list=UUnluEXa6CY5Yfs6FAITmLsw&index=1&feature=plcp

You’ll Need:
1/2C butter
4C chicken broth
1/2C flour
1/2 tsp celery seed
1/2 tsp thyme
1/2 tsp tarragon
3 dashes, siracha sauce (or your favorite hot sauce)
1T maple mustard
1 tsp fresh ground pepper
3 small shallots, chopped
2C peas
2C red potatoes, chopped
2C carrots, sliced
1 rotisserie chicken, shredded
2 sheets, puff pastry

Make It:
1. Melt your butter in a large pot. Stir in the chicken broth and flour…whisking quickly to avoid lumps!

2. Add all of your spices and cook for 6 minutes until it thickens up slightly.

3. Add the hearty stuff: peas, shallots, potatoes, carrots and chicken. Stir and cook for another 5 minutes so the flavors get incorporated.

4. Put the chicken mixture into individual oven-proof dishes. Top with a square of puff pastry (cut to fit with some scissors).

5. Bake at 400*F for 25 minutes…serve to your family/loved ones and enjoy

Favorite Thing: Petrossian Chocolate Fondue Pots (Dark Chocolate, $39)
Link: http://www.petrossian.com/chocolates-candies-7-chocolate-fondue-pots-351.html

When friends drop by, “wow” them with a fast and fabulous Chocolate Fondue! They have writing in French (tres chic)! Stoneware pots warm quickly and easily in the microwave or bain-marie, then hold heat up to 45 minutes for meltingly delicious table-top dipping of fresh fruit, biscuits—or marshmallows. 7 oz.