Learning. I love the learning process that commences whenever I find a new recipe that either features a method, ingredient or region I haven’t explored before. While sifting though old magazines, I came across a page I had dog-eared with a recipe for Harira. A soup from Northern Africa.

We had a team building event a few weeks ago and one of the exercises was a simple one in the leader had a series of words and when one was spoken you either stayed standing or sat down depending on which word most like you; Like if I said Saturday or Sunday, stay standing for Saturday and sit for Sunday.

I’m a Sunday. For me, my whole weekend is working towards creating a peaceful, flavorful, relaxing Sunday evening. Laundry done, projects wrapped up, errands ran. Sunday for me is all about one night where I can sit with my book, magazine, TV, food, wine and just be still for a bit.

This soup is full flavored, rich and simple. I had to make some variations and the recipe I documented below is how I made it. You will find several different variations online.

Golden Lentil Soup (Harira)- Adapted from Martha Stewart
Serves 6-8 Prep/Simmer 10 minutes Cook 35 minutes

2 T extra virgin olive oil
1 medium onion, finely chopped
1 can chickpeas, drained and rinced
8 cups low sodium vegetable stock
4 cups water
3 garlic cloves, minced
3 t grey sea salt
3 celery stalks, finely chopped
4 ripe tomatoes, peeled and chopped
1 cup yellow lentils, rinsed
1 T fresh lemon juice
1 cinnamon stick
1/2 teaspoon tumeric
1/2 t ground ginger
1/4 t freshly ground pepper
3 cloves
4 oz orzo

1.  Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock and water. Simmer 5 minutes.
2. Mash garlic, finely chopped cilantro and salt into a paste (like a pesto). Add garlic paste, celery, tomatoes, lentils, lemon juice and spices to pot. Simmer until lentils are tender, 30-40 minutes.
3. Serve with lemon wedge and freshly chopped cilantro.

$110 bucks! We made it! (so I guess technically once the funds get matched that’ll be $220 dollars towards the Juvenile Diabetes Foundation). There was some break room talk about the irony of having a bake sale to raise awareness/funds towards diabetes.  I had thought about that too and I decided that for me, this is one way I could contribute and I think that anything approached in good faith and spirit will prevail.

Lots of good came out of this little bake sale too. I got a few more people to volunteer for the walk in Phoenix on November 3. They’d come in, get a cupcake, have a seat and we’d visit for a minute and I’d show them how to sign up. Not bad, right?

What put me over the mark today? M&Ms Smooshed on top Cupcakes. This whole week the chocolate cupcakes had been my quickest sellers. I put together a batch of simple chocolate cupcakes, dark chocolate frosting and I smooshed a bag of M&Ms and crumbled them on top. They were delicious.

Finish line in site- $30 more dollars until I reach my goal of raising $100 dollars towards the JDRF.ORG walk in Phoenix on November 3!

I have to admit. It feels really good being this close to the finish line, but I’m tired of being in the kitchen. How many times can I wash the same mixing bowl in one week! One thing I’m really proud of is that another one of the big teams at my office held a company wide bake sale (and I think I inspired them a little). I hope they were able to raise a lot of money towards their goal. Remember, my company is going to match up to $100,000 of what we raise!

I took a straw poll and the voted in flavor for today was Pumpkin Cupcakes with Gingered CreamCheese Frosting. I’m posting the recipe below since so many people at the office asked about it. Enjoy.

Cupcakes from Marthastewart.com
30 regular cupcakes / 350 degree oven

2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
15 ounces pumpkin puree

1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
3. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin purée.
4. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.

For the icing I used pre-made (yes, pre-made) creamcheese frosting and added 2 t of ground ginger.

$36 dollars down and $64 to go. Standing in the pantry last night, I was struggling with what kind of cupcake I’d bring into the office today. I had thought about stealing an idea or two off my most favorite cupcake site 52 Cupcakes. As I stood there, staring right back at me was a bag of Dunkin Donuts Cinnamon Coffee. Inspiration found!

If you want to read more about the JDRF.ORG Phoenix event or if you would like to donate to me, check out my fundraising link. Remember my boss is going to match every dollar I’m able to raise!

I brewed up a nice pot and got to work making a basic chocolate cake recipe from the Cupcake Field Guide and I substituted the brewed cinnamon coffee for the milk. The cake was a bit more dense than usual, but it was still moist and tasty.

I think I gained 5 lbs every time I said the name, Dunkin Donuts Cinnamon Chocolate Cupcake with Kahlua Buttercream Frosting. Can you believe you can get one of these babies free just by buying a shoe for a buck!

$24 dollars down and $76 dollars to go! Today I had a bake sale at work to start fundraising money for my Juvenile Diabetes Research Foundation Run in Phoenix on November 3. I committed that I would raise a Franklin (as the kids say these days).

Here’s the fundraising board outside my office.

I brought in a batch of Chocolate Rocky Road Cupcakes and let me tell you. Mmmmm. They are delicious. So good in fact that I gave myself an IOU for a buck just so I could have one today at the office with a nice warm cup of hot chocolate.

These cupcakes were super easy to make and so tasty. I’m lovin the basic chocolate cupcake recipe from Cupcake Field Guide. The ‘rocky road’ part is chopped walnuts, marshmallows and dark chocolate frosting.

If you make these think about about me and my focus this week to help out a good cause!

Dear Reader:

I’ve shared a lot over this past year on my blog. I’ve oftentimes have mentioned how many of you have inspired me to do more and to contribute more to my community. On November 3, I am going to join a team of my colleagues in the Walk to Cure Diabetes benefiting the Juvenile Diabetes Foundation.

I will be walking with the team Go Daddy ProDev Pirates. My goal is to raise $100. I would appreciate any support you can send my way. Support comes in dollars and prayers!  And, to put a little sizzle to your donation, my company is going to match up to $100,000!

You can sponsor me on this walk by donating using this secure link.

https://walk.jdrf.org/index.cfm?fuseaction=walk.supportwalker&walkerid=86933488

To start my own fundraising today and this whole week, I’m selling cupcakes at work. Today, DollarHotDogs.com donated these guys for the cause!

Thank you and look for more bake sale posts this week!

When I look at the friends I’ve collected over my life, they’ve all got traits that I totally admire and wish that just by being around them that some of their ‘goodness’ would rub off on me. You know, the whole cool by proxy concept!

One blazing example is Superwife. I met her at work, and here she is stunningly pretty, eager to learn and has a sleeve of tattoos!  She is walking, talking rockin! Let’s play PrissyCook vs. Superwife:

• I’m conservative tortus shell sunglasses; She’s all about the stunner shades .
• I’m a nice palate of brown eye shadows; She’s making rainbows on her eyelids.
• I’m a medium rare fillet; She’s a baked butternut squash.
• I’m a casual bike ride on Sunday; She’s roller derby on Saturday night.

So, just to shove it in my face that she is definately cooler than I’ll ever manage to be she went off and did this:

Is it Christmas yet?

February 10, 2007 I purchased A Baker’s Field Guide to Cupcakes and I love this cookbook. I’m a copy cat and I need visual aids and constant inspiration. I’ve been trolling these inspirational and creative cupcake websites lately:

Buttercup Cupcake Shop

How to Eat a Cupcake 

Bake and Destroy

Back in February when I got this new cookbook, I noticed on page  80 they called a holiday I’d never heard about NATIONAL CHOCOLATE CUPCAKE DAY! OMG! I had no idea such a pleasant holiday was in the books! Move over Arbor Day. Take a back seat Sweetest Day. Chocolate Cupcake Day has arrived.

Chocolate Chip Coffee Kahlua Pound Cupcakes

Recipe found in A Baker’s Field Guide to Cupcakes

I remember the first fight I saw at school. I went home wide-eyed and told my parents what happened. My mom lectured that classy girls don’t get into fights and my dad whole heartedly agreed.

Not ten minutes later, my dad called me into the garage.  “Listen, if you ever get into a fight, you’ll be grounded and I don’t want you to get your butt kicked either. So we’re going to practice throwing some punches.”

Fifteen years later, I’m a regular Joe Frasier.

Now, one thing I don’t quite understand is how did I get a bruise on my leg playing a video machine? (if you have a low res monitor it might be hard to see, but trust me, it’s there)

Ok, to the good stuff.

Greek Tortellini Soup
Prep: under 10 minutes Cook: 22 minutes Serves: 6

4 cups fat-free, less sodium chicken broth
2 cups water
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 (9 ounce) packages tortellini (3 cheese or mushroom)
1 cup diced roasted boneless chicken
1 can quartered artichoke hearts (drained and chopped)
7 ounces fresh baby spinach
1 tablespoon chopped fresh oregano
1 can white beans (drained)

Combine first 5 ingredients and bring to a boil. Add tortellini, cook, uncovered 8 minutes. Stir in chicken, artichoke hearts, spinach, beans and oregano. Cook over medium heat until thoroughly heated.