Lately I’ve been doing research about Portland, OR for our honeymoon. I know you’re thinking that it sounds like we can barley afford a wedding let alone a honeymoon. Would it be selfish of me to purposely have a wedding with only a few family members and no reception so that we can take a nice vacation? I personally don’t think so, and Portland sounds fantastic!

Apparently in decades past the cuisine in Portland left much to be desired, but as I understand it these days Portland can provide a culinary adventure! Sorry if I sound like an advertisement. I Promise no one paid me to write this, but I am very excited about this trip.

I already have a list of places where I would like to eat including, among others, the Pork Belly Reuben from Bunk Sandwiches, the Asian cuisine of Pok Pok, and the French cuisine of Higgins Restaurant. I’m also intrigued to visit Otto’s Sausage Kitchen and Meat Market a family owned shop that’s been in operation in Portland since 1922. You know those guys are doing something right!

From the research I’ve done Portland seems like it could be a wonderful place for a romantic, culinary themed honeymoon. We’re even entertaining the thought of living there if we like what we see.

Swedish Pancakes with Lingonberry Jam aka Plättar

serves 2-3

• 1 egg
• 1 1/4 C Milk
• 1 C. AP flour (sifted)
• 1/4 tsp salt
• 1 1/2 tbs melted butter
• as needed powdered sugar
• as needed lingonberry preserves

Optional:

• 1/3 C sugar

Notes:

the original recipe served four. When I halved it I used two eggs, however, I should have used one because the first pour ran out all over the pan. I added about 1/2 C. – 3/4 C. more AP flour to the batter to tighten it back up, but the next time I make them I will simply use one egg. I also added 1/3 C. sugar because I would like the pancakes to have a little sweetness when I eat them without the preserves as an after school snack. The additional sugar may have further loosened my batter, so keep an eye out for this. If your batter feels too loose just mix in a little bit more flour until you’ve reached the desired consistency.

Instructions:

1. In a mixing bowl, beat the eggs with half the milk.
2. Beat in flour and salt until smooth.
3. Stir in melted butter and remaining milk.
4. Heat a griddle or large skillet with a small amount of vegetable oil or pan spray.
5. For each pancake, ladle about 1/4 C. (note: I made mine smaller than this because I think they’re cuter this way; your choice) of the batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. Turn pancakes and cook until golden brown, about 1/2 minute.
7. Serve immediately or keep warm while making the remaining pancakes.
8. Top with Lingonberry preserves and dust with powdered sugar just before serving.

I’ve never won anything before, so when Lucy from Splenda called me this morning to make sure I’m enrolled in culinary school (my title still says Web Developer) I started thinking something might be going on. I thought, “maybe I’m in the running, it’s probably nothing though.”

When she called back this afternoon and said that my Fallen Carrot Souffle won first place in the Splenda Dessert Fame Recipe Contest, I nearly lost it. I was in complete disbelief. I think I said something to the effect of, “Holy crap, are you kidding me?” She wasn’t kidding! I won $3,000! Holy Crap!

Every little bit helps, so $3,000 is just awesome, but the real prize here is the sense of accomplishment, and recognition. I finally feel like I am actually good at this, and someone else thinks so too, and they’re going to give me money for it!

My confidence is through the roof because I can now say I’m a national scholarship and recipe contest winner. For those of you who don’t know me, I don’t usually toot my own horn, I’m not a horn tooter (yeah, I said it), so don’t worry I’m not going to start going on about how amazing I am. But I am definitely going to enter more contests, so I hope you enjoy reading about them.

I already have a degree in journalism. Lately I’ve really had trouble justifying taking out more loans to go back to school for a completely different career. Winning this contest has made me feel like culinary school was the right decision. Cooking makes me happy, I like to do it. I will never have to be forced to cook for someone. In fact, cooking for someone is what I like the most about it.  It’s like another creative outlet, and It comes easily to me. For example, I threw this recipe together in an afternoon; I think it might have even been a weeknight! It was such an easy recipe I didn’t even have to go to the grocery store! So I hope you try it and enjoy it!

Haley’s Original First Place Fallen Carrot Souffle

• 1lb baby carrots
• 1/2 Cup melted butter
• 1 tablespoon butter for greasing
• 3 large eggs
• 1/3 Cup Flour
• 1 1/2 teaspoon baking powder
• 1/2 Cup Splenda Brown sugar
• 3/4 Cup Splenda No Calorie Sweetener Granulated
• 4 teaspoons Splenda No Calorie Sweetenter Granulated (divided)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Preheat oven to 350 and place rack in center of oven.

Boil carrots until tender. Drain and mash with a potato masher in a medium mixing bowl. Some small chunks remaining is okay.

Grease four 7oz. ramekins with butter and coat with Splenda No Calorie Sweetener Granulated. Dust off excess Splenda and position ramekins on a foil lined baking sheet.

Mix eggs, flour, baking powder, Splenda Brown Sugar, Splenda No Calorie Sweetener Granulated, cinnamon, ginger, nutmeg, and salt with carrots using a whisk until combined. While whisking, slowly pour melted butter into mixing bowl until incorporated.

Fill ramekins to 1/4-inch from rim and sprinkle the top of each with teaspoon of Splenda No Calorie Sweetener Granulated. Bake for 30 minutes.