Introducing.........

We are proud to present a new element to our blog. We've been wanting to do this for awhile and are so excited to finally kick it off. We've added a new section to My Sister's Kitchen called The Fit Mamas. What better time than a new year to commit yourself to being fit and healthy in 2010?

Besides our passion for cooking and baking, both my sister and I love exercise and trying to stay fit and healthy. While we are not professionals I (Sallie) was a certified personal trainer for a year. Unfortunately, right now was not the right time (too busy with kids, etc.) but I am planning on going back to school, once all my kids are in school, and will hopefully be able to get degress in exercise and nutrtition. We've both done a lot of research, tried a diet or two, and bought programs and books. We'll share healthy recipes, exercise moves that work, fitness tips and much more.

To kick off this new section to our blog we're joining with Recipe Girl's 10 weeks to healthy in 2010. Go check out her site for the details. I hope you'll be joining us. Our goals?

Sallie's - to stay eating healthy and run the St. George Marathon in 2010.

Julia's- to be swim suit ready by July (she's currently 8+ months pregnant) and diversify her workout routine


Now it's official. We'd love to hear yours too!




Because we're not blogging experts (and this was the easiest way we knew how to do it), The Fit Mamas is actually a separate blog but will be linked to our cooking blog. If you'd like to go straight to the fitness blog the address is Mysisterskitchen2009fit.blogspot.com.


Here's to a new year and a new and healthier you! Happy New Year!


Sincerely,



The Fit Mama's

Glazed Chocolate Cream Roll

This is another dessert we had for Christmas Eve. It was a major hit Christmas Eve and everyone loved it. It starts with a chocolate cake smeared with a creamy delicious filling and topped off with a divine chocolate glaze. I recommend doubling the filling.



Glazed Chocolate Cream Roll
America's Test Kitchen Family Baking Books



*Be sure to have the filling ready by the time the cake is finished baking;if the baked cake sits around for longer than 15 minutes before filling, it will become to stiff to roll.*

Cake:

3/4 cup (3 3/4 oz.) all purpose flour

1/4 (3/4 oz.) dutch- processed cocoa

1 tsp. baking powder

1/4 tsp salt

5 large eggs, room temperature

3/4 cup (5 1/4 oz.) granulated sugar

1/2 tsp. vanilla extract



Filling:

*if you would like as much filling as pictured, double all ingredients for filling*

6 tbsp. (3/4 stick) unsalted butter, softened

2/3 cup (2 2/3 oz.) confectioners' sugar

1 1/4 cups marshmallow creme (recommended Jet Puff of Fluff brand)

3/4 tsp vanilla extract

1/8 tsp salt



Glaze:


1/3 cup heavy cream

2 tbsp light corn syrup

4 oz. bittersweet chocolate, chopped

1/4 tsp. vanilla extract.



Adjust the oven to the lower middle position and heat to 350 degrees. Grease an 18 x 13 in. rimmed baking sheet, line the bottom with parchment paper, grease the parchment. Whisk the flour, cocoa, baking powder, and salt together in a medium bowl.



In a large bowl, whip the eggs with an electric mixer on medium-high speed and gradually add the sugar and then the vanilla, about 1 minute. Continue to whip the mixture until very thick and voluminous, 4-8 minutes.



Sift the flour mixture over the egg mixture and fold in with a rubber spatula until just incorporated.



Scrape the batter into the prepared baking sheet and spread out to an even layer. Bake the cake until it feels firm and springs back when touched, 12-17 minutes, rotating the pan halfway through baking.



Meanwhile, beat the butter and sugar together in a medium bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the marshmallow creme, vanilla and salt until incorporated, about 2 minutes.



Remove the cake from the oven, run a knife around the edge of the cake to loosen it, then flip the hot cake out onto a large sheet of greased parchment paper. Peel off and discard the parchment paper baked onto the cake. Starting from a short end of the cake, roll the cake and parchment snugly into a log and let cool for 15 minutes.



Gently unroll the cake. Spread the filling over the cake, leaving a 1/2 in. border at the edges. Reroll the cake gently but snugly around the filling, leaving the parchment behind as you roll. Trim the ends of the cake, then let it cool completely, about 30 minutes.



Transfer the cake to a wire rack set over a parchment-lined rimmed baking sheet. Microwave all of the ingredients together, whisking often, until melted and smooth, 1-2 minutes. Pour the warm glaze evenly over the cake, letting it drip down the sides, and refrigerate until the glaze has set, about 1 hour. Transfer the cake to a cake platter before serving.



Posted by: Sallie

Decadent Chocolate and Peanut Butter Mousse Pie

It was a close tie for me which I liked better, this or the pomegranate cheesecake. Both came from My Kitchen Cafe and both are new family favorites. This is super rich, creamy, and downright delicious. If you love the peanut butter and chocolate combo, you've got to try this!

Decadent Chocolate and Peanut Butter Mousse Pie

My Kitchen Cafe

Graham Cracker Crust:

12 to 14 whole graham crackers, crushed (about 1 1/2 to 2 cups crumbs)

6 tablespoons butter, melted

Dark Chocolate Layer:

¾ cup heavy cream

4 oz. semisweet chocolate, coarsely chopped

Peanut Butter Mousse Filling:

½ cup sugar

1 ½ tablespoons cornstarch

1/8 teaspoon salt

1 ½ cups milk

2 large egg yolks

1 teaspoon pure vanilla extract

¾ cup creamy or chunky peanut butter

Topping and Decoration:

Sweetened whipped cream

2 tablespoons crushed peanuts

3 tablespoons mini chocolate chips

Prepare the crust: Preheat the oven to 350. In a small bowl, combine the graham cracker crumbs and butter, stir until well blended. Using the palm of your hand, press the moistened crumbs into the bottom and up the sides of an ungreased 9- or 10-inch pie plate. Bake in the center of the oven for 7 to 8 minutes, or until the crust turns lightly golden. Set the pie crust on a wire rack to cool completely.Prepare the chocolate layer: In a small saucepan, heat the cream over medium heat until it just comes to a simmer. Remove the pan from the heat, add the chocolate, and stir until melted and smooth. Pour the mixture into the cooled pie crust, smoothing it over the bottom and slightly up the sides. Freeze for 30 to 40 minutes, or until the chocolate layer is firm.Prepare the mousse: In a heavy medium-size saucepan, combine the sugar, cornstarch, and salt. Add ½ cup milk and whisk until smooth. Add the remaining milk and the egg yolks and whisk until smooth. Set the saucepan over medium-high heat and whisk constantly until the custard comes to a boil. Still whisking, boil for 1 minute until very thick. Remove the pan from the heat and stir in the vanilla and peanut butter. Pour the mousse into the baked pie crust. Chill for 1 hour, or until firm. Before serving, decorate the pie with whipped cream and sprinkle with the chopped peanuts and mini chocolate chips, if desired.

Posted by: Sallie

Brussel Sprouts Gratin With Caramelized Onions

When planning our Christmas Dinner, my sister and I both admitted we'd never tried brussels sprouts. They are infamous for being a nasty vegetable that no one wants to eat. We headed straight to Williams Sonoma's website and found this Brussels Sprout Gratin. It was delicious! The brussels sprouts reminded me of broccoli. Maybe it was all the delicious cream, butter and cheese, but I am now a fan of brussels sprouts.

Brussels Sprouts Gratin with Caramelized Onions

Williams Sonoma

Ingredients:
For the topping:
3 cups coarse fresh bread crumbs
3 Tbs. unsalted butter, melted
1 1/2 tsp. lemon zest
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 Tbs. minced fresh flat-leaf parsley
For the gratin:
1 Tbs. unsalted butter
Kosher salt, to taste, plus 2 tsp.
2 lb. brussels sprouts, trimmed and halved lengthwise
2 Tbs. all-purpose flour
8 oz. Gruyère cheese, grated
1/2 oz. Parmigiano-Reggiano cheese, grated
1 tsp. lemon zest
3/4 tsp. freshly ground pepper
1 cup heavy cream
1 jar (8 oz.) caramelized shallots, liquid strained off
Directions:
Preheat an oven to 375°F. To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside. To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels. In a bowl, stir together the flour, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.

Posted by: Sallie & Julia

Sauasge and Mushroom Stuffing

I love sausage with stuffing. Julia made this for Christmas and used it to stuff the cornish game hens and also made some as a side dish.



Sausage and Mushroom Stuffing
Williams Sonoma


2 oz. dried wild mushrooms
3 cups low-sodium chicken broth, warmed
1-lb. loaf French bread, cut into 1/2-inch cubes
2 Tbs. olive oil
4 Tbs. (1/2 stick) unsalted butter
1 yellow onion, diced
3 celery stalks, diced
1 1/2 cups prepared French chestnuts, halved
12 oz. mild fresh Italian sausage, casings removed
3 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh sage
Salt and freshly ground pepper, to taste


Directions:
In a bowl, combine the dried mushrooms and hot broth and soak for 1 hour. Drain the mushrooms, reserving the broth. Roughly chop the mushrooms, transfer to a large bowl and set aside. Preheat an oven to 375°F. Butter a baking dish or small Dutch oven. In a bowl, combine the bread cubes and olive oil and stir to coat. Spread the bread cubes out on a baking sheet and toast in the oven until golden and crunchy, 15 to 20 minutes. Transfer to the bowl with the mushrooms. In a saute pan over medium heat, melt 3 Tbs. of the butter. Add the onion and celery and saute, stirring often, until soft and translucent, about 8 minutes. Add the chestnuts and cook for 2 minutes. Transfer the onion mixture to the bowl with the bread. Return the pan to medium heat and melt the remaining 1 Tbs. butter. Add the sausage and cook, stirring and crumbling with the back of a wooden spoon, until the sausage is cooked through, about 10 minutes. Add to the bowl with the bread and stir in the parsley and sage. In a saucepan over medium-high heat, warm the reserved broth. Add enough broth to the bread mixture so it is moist. Season with salt and pepper. Transfer the dressing to the prepared baking dish and bake until crispy and golden, about 1 hour, covering the dish with aluminum foil if the dressing gets too dark. Serves 8 to 10.Make-Ahead Tips: Assemble the dressing and place in the baking dish up to 1 day in advance, but do not bake. Cover and refrigerate until ready to bake. Remove from the refrigerator 1 hour before baking.



Posted by: Julia

Christmas Jello Salad

This is a fun and festive recipe given to me by my good friend Robyn. (Also the photographer for our family pictures). It's the perfect addition to your Christmas table with its layers of red, white and green. Don't be grossed out by the miracle whip. It adds creaminess but no taste. Everyone loved it and it's now a Christmas Eve tradition


Christmas Jello Salad
Robyn Lamoreaux

2 small or 1 large package lime jello

1 small package lemon jello

1/2 package mini marshamallows

1 large can crushed pineapple (drained, but save the juice)

1 cup whipped cream

1 large package red jello

8 oz. package cream cheese, softened

3/4 cup miracle whip

Make lime jello according to package directions. Put in 9 x 13 pan. Let set. Mix lemon jello with 1 cup hot water and mini marshmallows. Let cool. Add 1 cup of the pineapple juice, cream cheese, miracle whip, 1 cup of the crushed pineapple and the whipped cream. Pour on top of green layer and let set. Make red jello according to package directions. Pour carefully on top of yellow layer. Let set completely.


Posted by: Sallie

Pomegranate Cheesecake

This was the hit of Christmas dessert. I served this for Christmas Eve and Christmas Day and everyone loved it. My husband demanded it be made every Christmas. A new family favorite.

Pomegranate Cheesecake

Better Homes and Gardens and My Kitchen Cafe

Crust:

1/2 cup butter, softened

1/4 cup packed brown sugar

1 egg

1 1/4 cups all purpose flour

Filling:

4 8-oz. packages cream cheese, softened

1 1/4 cups granulated sugar

1/4 cup all purpose flour

3 eggs

1 tablespoon vanilla

1/2 cup sour cream (can use reduced fat)

1 teaspoon finely shredded lemon peel

3/4 cup pomegranate seeds

Topping:

1 1/2 cups sour cream (again, reduced fat will work)

1/4 cup sugar

1 teaspoon vanilla

Pomegranate Glaze:

1-16-ounce bottle pomegranate juice (usually found in the refrigerated section of juices)

1/4 cup brown sugar

1 1/2 tablespoons cornstarch

1/2 cup pomegranate seeds

For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside.Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto the sides of the sprinform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.For the filling: reduce oven temperature to 325 degrees. In an extra-large mixing bowl beat cream cheese and sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs and vanilla all at once, beating on low speed just until combined. Mix in sour cream and lemon peel. Then, using a wooden spoon or a spatula, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst and stain the filling with the juice - and it won't look as pretty).Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. (It doesn't matter if the cheesecake cracks on top since it will have a sour cream topping.)For the topping: stir together sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake, spreading gently to the edges. Return to oven; bake for 10 minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.For pomegranate glaze: in a medium saucepan bring pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (12 to 15 minutes). In a separate bowl, stir together brown sugar and cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.When ready to serve, remove cheesecake and pomegranate glaze from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.

Posted by: Sallie