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Bagel chips are a popular snack. You can pay about $3.50 or so and grab yourself a bag at the supermarket. But, the next time you buy bagels and have some sticking around, it’s really easy to make them yourself. Usually when I buy bagels, I will buy extra with the thought of bagel chips in mind. When you make bagel chips yourself, you can also season them as you like, either by buying a particular type of bagel (onion, garlic) or season them as you make them. You can also adjust the salt as is best for your dietary preferences.
- Bagels, thinly sliced
- Canola oil
Place the sliced bagels on a sheet in your toaster oven. Brush or spray with canola oil to coat and toast for about 4 minutes per batch. Keep an eye on the first batch so you can adjust your toasting time accordingly. I have had some rather crunchy chips that I thought needed a little more time and it turned out, the “little more” was too much. When they are nicely toasted, season with salt to your taste. If you are seasoning them yourself, now would also be a good time to sprinkle your garlic or onion powder or other seasoning.
Toss into a bowl and enjoy. At our house, these don’t last very long at all. If you really wanted to make bagel chips completely homemade, you could also make your own bagels first. Check out this link for that post.
These two. These two are amazing people (and I’m not saying that just because I am related to them.) I complain when my day becomes a bit overwhelming, yet their every day is filled with many things that I can only try to wrap my head around and understand. Every day these two deal with the challenges that having autism in your family brings and they do it with such strength and love. Even though their plates are already very full, they always, always find the time to fit in something for someone else who needs it. They are the first to offer help and they are sincere in their offer. They don’t complain and they always manage to bring laughter and good cheer along with them. I have seen them do things for others with such selflessness and love. These two people always have a smile on their faces. I am proud to call them my family.
Today these two celebrate their wedding anniversary. They have raised three wonderful boys who I am proud to call my nephews. They are an inspiration to all of us that have the privilege of being related to them or having them as a part of our lives.
They deserve a little love and a big Happy Anniversary! from us.
Happy Anniversary to my little sister and her wonderful husband. May you be blessed with many, many more!
The title of this post is just wrong. Rain and February should not be in the same sentence in the State of Vermont. We went from one weather extreme to the other in a matter of days. On Saturday evening, the temperatures were -19 degrees without a wind chill factored into the mix. Some spots reported temperatures with wind chills of -50. The summit at Whiteface mountain reported -114 degrees with the wind chill. Yesterday evening it began snowing and there were about 4-5 inches of new snow on the ground this morning before the rain started. Now, as I type this, the rain is pounding the rooftop, reminiscent of a warm July afternoon than a February day. The temperature hovered just around 50 degrees about 70 degrees different than Saturday night. Amazing – simply amazing.
Every time I glanced out my office window this afternoon, there was less and less snow. Now, we are once again back to mainly grass with the occasional pile of plowed snow. Depressing. Makes one want to pack her bags and her dog and move to colder climates, someplace like the North Pole perhaps – maybe they have some snow?
A year ago for my birthday, Tim gave me a beautiful orange Kalanchoe plant. The flowers died and the plant thrived, but I was uncertain if it would in fact flower again for me. I have that kind of luck, we are talking about the girl whose dad saved, rooted and nurtured the ivy from my wedding bouquet and planted it for me, only for it to slowly die on me.
Surprisingly, just recently, there were buds as it sat on the kitchen windowsill. The flowers came again, beautiful orange flowers. As I wash the dishes, it is right there, on the windowsill, making me smile, reminding me of my boys. Today, the sun was just perfect this afternoon.
I hope you all enjoy it as much as I do. Tim, thanks again for the beautiful plant, it makes me smile and think of you when I see it everyday.
One of my favorite hobbies is to cook, must be part of my Italian background because I love to see people eat. Mangia, Mangia, as my grandmother would say. It was never much of a problem with four men in the house – there was always someone happy to eat. Now, there are two of us in the house and the cooking presents a bit more of challenge, you see I am used to cooking…a lot (again, the Italian coming through). It’s difficult to figure out how to just make dinner for two, day after day.
We have had our share of good meals and our share of popcorn or PBJ for dinner when neither of us could seem to decide what we should do about that meal. I think, however, that I am coming around. Over the weekend, we felt like carrot cake, knowing full well that we couldn’t eat a whole carrot cake even if we spaced it out over days (carrot cake day #1 is great, day #2 is good, day #3 really, carrot cake again?) so I figured out that I would make a small carrot cake. I searched around and I found a recipe for a small carrot cake but it required a 6 inch cake pan. I searched around in the hopes that I could find something that I could use but not 6 inch cake pan or anything close to it. So I figured I would work with what I had, ramekins and make little carrot cakes – two of them.
They came out resembling little muffins, I cut off the raised tops to flatten them to look more like cakes, then cut each cake in half so there were two layers. The recipe called for a maple cream cheese frosting which was spread on top of one “layer” and then iced on the whole cake–it was delicious! Two little individual carrot cakes for dinner earlier this week.
The recipe was adapted from Betty Crocker’s website. I omitted raisins and walnuts which could certainly be added as you desire.
- 1/4 all-purpose flour
- 1/4 teaspoon baking powder
- Pinch salt
- Pinch ground ginger
- Pinch ground cinnamon
- Pinch ground nutmeg
- 1 egg white
- 2 tbs packed light brown sugar
- 2 tbs canola oil
- 1 1/2 tps milk
- 1/4 tsp vanilla
- 1/3 cup packed grated carrot ( 1 carrot)
Maple-Cream Cheese Frosting
- 2 oz cream cheese, softened
- 1 tbs unsalted butter, softened
- 1/3 cup powdered sugar
- 2 tps maple syrup
- Preheat oven to 350°F
- Spray 2 (6-oz) ramekins with cooking spray.
- In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots.
- Divide batter evenly between ramekins. Set ramekins on baking sheet and place in oven. Bake 17 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. Level cake layers with a serrated knife.
- For frosting, in small bowl, beat together cream cheese and butter until blended. Beat in powdered sugar and maple syrup until smooth.
- Fill and frost layers with maple-cream cheese frosting.