Last month we went over to Cooking W.'s house for a family dinner to sort of celebrate all the birthdays from over the summer (there were five). Cooking W. had already planned what she was making and asked if I would bring PE's favorite dessert (Scotch-a-Roos). In addition to the Scotch-a-Roos I made the Bananas and Cream Bundt Cake with Brown Butter Glaze. One of the reasons I don't make this cake very often is because it is SO delicious. The Brown Butter Glaze is just so fabulous. Really, I could eat it plain. In this instance it was not my day and it took me three tries to get it right. The first batch I had more of a dark brown (versus the desired golden brown) butter glaze that just was NOT good. Then on my second attempt I removed it from the burner then sat it aside with a rubber spatula in it. The rubber spatula melted in my golden brown butter. Lesson learned? The $0.59 IKEA rubber spatulas are $0.59 for a reason. That reason? They melt in hot butter. I think I will just stick to silicone spatulas so I don't need to worry which spatula I should be using.
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Scotch-A-Roos
from Sparky
Print Recipe
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6-8 cups Rice Krispies cereal
1/2 pkg. milk chocolate chips
1/2 pkg. peanut butter chips
1 pkg. butterscotch chips
Stir syrup and sugar over heat and bring to a full boil. Remove from heat; add peanut butter and mix well. Add cereal and stir until well coated. Turn into a buttered 11 x 13 pan. Spread evenly and cool. Melt chocolate, peanut butter and butterscotch chips in double boiler or microwave until smooth. Pour over Rice Krispies mix and cool for 30 minutes cut into squares.
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Showing posts with label Dessert - Misc.. Show all posts
Showing posts with label Dessert - Misc.. Show all posts
September 17, 2010
September 13, 2010
FINAL UPDATE -- Operation Baking GALS - Round 23
Here is what the other team members mailed.
CH - Shipped No Bake Cookies, Snickerdoodles, Monster Cookies, Peanut Blossoms, Chocolate Chip Cookies, Hershey Kisses, and postcards.
AC - Shipped one box with Peanut Butter Cookies and Sugar Cookies.
AR - Shipped Spritz, Chocolate Oatmeal Cookies, and Fudgy Chocolate cookies.
HP - Shipped a couple kinds of bread and two kinds of cookies.
KS - Shipped two packages. One with Peanut Butter Cookies, and the other with Chocolate Chip Oatmeal Coconut Cookies
GW, MB - Shipped one package each. (They didn't tell me what they shipped.)
As mentioned above, I made five varieties of Rice Krispies treats. I made the traditional version, a Cocoa Krispies variation of the traditional, Caramel Krispies, Crispy Chocolate Berry Treats, and Cookies and Cream Rice Krispies Treats. The traditional versions are pretty similar to the recipe you get on the box; I increase the marshmallows though. I prefer mine a little gooier than the original recipe. A1 introduced me to the Carmel Krispies a few years ago and they are one of my favorites. I had higher expectations for the Cookies and Cream Rice Krispies. Yes, they were good, just not fabulous as I was expecting from the combination of Oreos and Rice Krispies treats. I would make them again especially considering they were one of Bob's favorites. The Crispy Chocolate Berry Treats were my least favorite. I did not care for the cranberries in there. I usually really enjoy them in things so I am not quite sure why I didn't enjoy them more.
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Rice Krispies Treats
from Years of Making Them
Print Recipe
3 Tbsp butter
10 oz. bag of miniature marshmallows
6 cups Rice Krispies cereal
Melt butter in a large pot over low heat. Add marshmallows and stir until smooth. Add cereal; stir to coat. Pour into greased 9x13 pan. Cool. Cut. Serve.
Chocolate version can be made by substituting Cocoa Krispies.
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Caramel Krispies
from Sparky
Print Recipe
Bring to a boil:
1 cup butter
1 cup corn syrup
1 cup brown sugar
Let boil 1 minute.
Add:
1 cup sweetened condensed milk
Let boil 3 minutes.
Pour over:
9 - 12 cups Rice Krispies
Stir until combined; spread in 9x13 pan. Sprinkle with additional brown sugar if desired.
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Crispy Chocolate Berry Treats
from Mel’s Kitchen Cafe
Print Recipe
3 Tbsp butter
1 (10-ounce) bag marshmallows
1/2 cup white chocolate chips
1/2 tsp salt
1/4 tsp vanilla extract
5 cups Rice Krispies cereal (off-brand works too)
1 cup dried cranberries
1/2 cup semisweet chocolate chips, melted
Prepare pan by lining an 11X7-inch baking dish with foil, allowing excess foil to hang over pan edges. If you want the treats thinner, use a 9X13 – for thicker treats still, use an 8X8-inch pan. I found the 11X7 pan size to be perfect – not too thick and not too thin. Grease the foil with nonstick cooking spray. Melt butter in a large pot over low heat. Add marshmallows, white chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes. Stir in vanilla. Off heat, stir in Rice Krispies and cranberries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with a greased spatula. Let cool completely, about 1 hour. Melt semisweet chocolate chips in the microwave on low at 30 second intervals until smooth. Pour melted chocolate into a zip top baggie, pressing chocolate into one corner of the bag. Using scissors, clip a tiny piece off the corner and drizzle chocolate over cooled treats. Allow chocolate to cool, about 45 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.
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Cookies and Cream Rice Crispy Treats
from Picky Palate
Print Recipe
4 Tbsp butter
4 cups mini marshmallows
8 cups Rice Krispie cereal
8 oz bag mini Oreo cookies
1/2 cup chocolate chips, melted
Melt butter in a large pot over low heat. Add marshmallows stirring constantly, until melted and smooth. Stir in cereal and Oreo cookies. Pour into a large 9×13 inch baking dish. With the back of a large spoon that’s sprayed with cooking spray press and smooth treats. Drizzle melted chocolate over top and let cool. Cut into squares.
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August 3, 2010
Tapioca Two Ways
Both of which were prepared by Moo. Go Moo! The first way was with time spent slaving over the stove. The second way was with time spent sitting on the couch while the slow cooker did the work.
The variations were different in more than preparation. The first recipe, Fruit Tapioca Pudding, had fruit. It was very fruity. We used blueberries (fresh from the co-op) and it was blueberry-y. I really enjoyed it. Moo liked it as well. PE not so much. Up to that point I didn't know he doesn't like blueberries very much. Now I know.
The second recipe, Slow Cooker Tapioca Pudding, was just a plain Jane recipe. Not too sweet and delicious with fruit added. I added raspberries I had in the freezer from when the neighbor so kindly shared with us. Which reminds me of a story. . .Bob likes to go visit the neighbor. He especially enjoys visiting when there are raspberries to be had--it was a sad day when he learned raspberries don't grow year round. After one of the visits he comes in the house with a container of raspberries and tells us we can have a couple. We each took some and then he left. Next thing I know the doorbell is ringing and the neighbor is at the door. "Would you like these?" I told him, sure but Bob had told us that we could have a couple and he had to take them back. The neighbor laughed and said we could have them all but he wanted the container back. I sort of figured but I didn't want to argue with Bob while he was being so cute and sharing. Back on track now. . . The second recipe was great. I am use to sweeter tapioca but with the added fruit it was perfectly delicious. The best part was the easy prep. Throw it in the slow cooker. Mix it up. Stir a couple times as it cooks. Done! Delicious.
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Fruit Tapioca Pudding
adapted from Sparky
Print Recipe
1/4 cup tapioca pearls
2 cups water (divided)
1 pint of fruit
1/4 cup sugar
1 Tbsp vanilla
Soak tapioca pearls in 1/4 cup water for 10 minutes. Wash, stem (if needed), and chop fruit. Bring 1 3/4 cup water and fruit to boil. Add soaked tapioca and remaining ingredients and reduce heat to low. Stir frequently until most of the tapioca pearls have turned completely translucent. Remove from heat and allow to cool. Serve warm or cold.
Variation: Reserve part of fruit and add after tapioca cools for a fresh fruit taste.
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Slow Cooker Tapioca Pudding
adapted from Allrecipes
Print Recipe
4 cups milk
2/3 cup white sugar
1/2 cup small pearl tapioca
2 eggs, lightly beaten
Directions
Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on High for 1 hour then on Low for 4 hours, stirring occasionally. Serve warm.
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The variations were different in more than preparation. The first recipe, Fruit Tapioca Pudding, had fruit. It was very fruity. We used blueberries (fresh from the co-op) and it was blueberry-y. I really enjoyed it. Moo liked it as well. PE not so much. Up to that point I didn't know he doesn't like blueberries very much. Now I know.
The second recipe, Slow Cooker Tapioca Pudding, was just a plain Jane recipe. Not too sweet and delicious with fruit added. I added raspberries I had in the freezer from when the neighbor so kindly shared with us. Which reminds me of a story. . .Bob likes to go visit the neighbor. He especially enjoys visiting when there are raspberries to be had--it was a sad day when he learned raspberries don't grow year round. After one of the visits he comes in the house with a container of raspberries and tells us we can have a couple. We each took some and then he left. Next thing I know the doorbell is ringing and the neighbor is at the door. "Would you like these?" I told him, sure but Bob had told us that we could have a couple and he had to take them back. The neighbor laughed and said we could have them all but he wanted the container back. I sort of figured but I didn't want to argue with Bob while he was being so cute and sharing. Back on track now. . . The second recipe was great. I am use to sweeter tapioca but with the added fruit it was perfectly delicious. The best part was the easy prep. Throw it in the slow cooker. Mix it up. Stir a couple times as it cooks. Done! Delicious.
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Fruit Tapioca Pudding
adapted from Sparky
Print Recipe
1/4 cup tapioca pearls
2 cups water (divided)
1 pint of fruit
1/4 cup sugar
1 Tbsp vanilla
Soak tapioca pearls in 1/4 cup water for 10 minutes. Wash, stem (if needed), and chop fruit. Bring 1 3/4 cup water and fruit to boil. Add soaked tapioca and remaining ingredients and reduce heat to low. Stir frequently until most of the tapioca pearls have turned completely translucent. Remove from heat and allow to cool. Serve warm or cold.
Variation: Reserve part of fruit and add after tapioca cools for a fresh fruit taste.
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Slow Cooker Tapioca Pudding
adapted from Allrecipes
Print Recipe
4 cups milk
2/3 cup white sugar
1/2 cup small pearl tapioca
2 eggs, lightly beaten
Directions
Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on High for 1 hour then on Low for 4 hours, stirring occasionally. Serve warm.
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July 29, 2010
Memories. . .
The first recipe I posted on this here blog was Chicken Gyros. I find it extremely sad that I have not made them since that post almost one year ago. We loved them then and we love them now. PE even commented what a great summertime meal it is. We used lettuce fresh from the garden and tomatoes, onions, and cucumbers from the co-op. I did a much better job with the Soft Wrap Bread this time. The first two were sort of small and a little thicker but the other six were perfect. For work the next day PE took the leftover bread and some chicken and other stuff to have gyros for his lunch and I made it into a salad with the tzatziki as dressing. My salad was great! I forgot to ask PE how everything reheated for him.
In addition to the gyros I made a Grape Salad/Dessert. I have received grapes the last three weeks (possibly more) from the co-op so I had an abundance of grapes to get used. For some reason the kids will snarf down the red grapes but the green ones sort of just sat there. I understand they aren't quite as sweet but these grapes also weren't as tart as I have had before. This last week we received black grapes. The week isn't finished so I can't say how those have been going. Anyway, the recipe. Depending on the recipe you use this is either called a salad or a dessert and it can be eaten as either. It is sweet enough to be a dessert but grapey enough to be in the fruit salad category. Whatever you call it I found it to be quite delicious. The sauce/topping combination reminded me and Moo of the Caramel Apple Dip we enjoy.
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Grape Salad/Dessert
adapted from The Cooking Divas and SkinnyTaste
Print Recipe
1 lb black seedless grapes
1 lb green seedless grapes
1/2 cup sour cream
4 oz Neufchatel cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract, to taste
1/2 cup brown sugar
1/2 cup crushed walnuts
Wash and stem grapes. Let grapes dry then cut in half. Spread grapes in casserole dish or other shallow serving dish. Set aside. Mix sour cream, cream cheese, white sugar, and vanilla by hand or with mixer until combined. Stir mixture into grapes. Combine brown sugar walnuts. Sprinkle over top of grapes to completely cover. Chill overnight.
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In addition to the gyros I made a Grape Salad/Dessert. I have received grapes the last three weeks (possibly more) from the co-op so I had an abundance of grapes to get used. For some reason the kids will snarf down the red grapes but the green ones sort of just sat there. I understand they aren't quite as sweet but these grapes also weren't as tart as I have had before. This last week we received black grapes. The week isn't finished so I can't say how those have been going. Anyway, the recipe. Depending on the recipe you use this is either called a salad or a dessert and it can be eaten as either. It is sweet enough to be a dessert but grapey enough to be in the fruit salad category. Whatever you call it I found it to be quite delicious. The sauce/topping combination reminded me and Moo of the Caramel Apple Dip we enjoy.
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Grape Salad/Dessert
adapted from The Cooking Divas and SkinnyTaste
Print Recipe
1 lb black seedless grapes
1 lb green seedless grapes
1/2 cup sour cream
4 oz Neufchatel cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract, to taste
1/2 cup brown sugar
1/2 cup crushed walnuts
Wash and stem grapes. Let grapes dry then cut in half. Spread grapes in casserole dish or other shallow serving dish. Set aside. Mix sour cream, cream cheese, white sugar, and vanilla by hand or with mixer until combined. Stir mixture into grapes. Combine brown sugar walnuts. Sprinkle over top of grapes to completely cover. Chill overnight.
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May 4, 2010
Petite Vanilla Scones
A few months ago we (K1, K2, and I) were introduced to these delectable treats by a coworker. They are so delicious they deserve photo placement on the blog (see below).
Since the introduction we have had the pleasure of consuming more of them on two more occasions (of course I keep count--they are THAT good). Since this could become an addiction and being the frugal person I am I figured I best find a recipe to duplicate the delicious little darlings. I bookmarked two recipes a couple months ago that seemed similar. One of the sites even mentions Starbucks and her want/need to duplicate the recipe (I am not that ambitious or comfortable in my baking ability). Then at the beginning of April the heavens opened up and angels started singing again (the first time is here). Ree has done it again. She also has delighted in the deliciousness that is Starbucks Petite Vanilla Bean Scones and then tasked herself with replicating their fabulousness. (Have I mentioned how much I adore her?)
Even with the addition of Ree's recipe I was in no hurry to make the scones; however, once I realized K2's departure was rapidly arriving I decided I should get them made. So, the Tuesday before her departure I was not working so I made some. For whatever reason (I have a few theories) my scones were NOT petite. They were delicious. Not quite the same but still fabulous. PE ate three or four that night (that isn't a common occurrence for non chocolate and peanut butter treats). I carefully placed some in a container to take some to work for K1, K2, and the coworker who introduced us to the delights. I placed the container on the counter where I would remember it. After I went to bed Moo so kindly was straightening up and moved the container. The next morning I went to work and remembered five minutes from work (I live 20ish minutes from work) that I forgot them. I was tempted to go get them but getting to work on time outweighed that temptation. They did make it to work on Thursday and everyone stated that they were delicious. I want to make them again with a couple preparation modifications. I will let you know if that changes things.
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Petite Vanilla Bean Scones
from The Pioneer Woman Cooks
Print Recipe
Scones
3 cups all-purpose Flour
2/3 cups sugar
5 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, chilled
1 whole large egg
3/4 cup heavy cream (more if needed)
2 whole vanilla beans
Glaze
3 cups powdered sugar, sifted
1/2 cup whole milk
1 whole vanilla bean
dash of salt
Preheat oven to 350. Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir caviar into cream. Set aside for 15 minutes. Sift together flour, 2/3 cup sugar, baking powder, and salt. Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs. Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together. Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.
Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
Vanilla Glaze
To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth. One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
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Since the introduction we have had the pleasure of consuming more of them on two more occasions (of course I keep count--they are THAT good). Since this could become an addiction and being the frugal person I am I figured I best find a recipe to duplicate the delicious little darlings. I bookmarked two recipes a couple months ago that seemed similar. One of the sites even mentions Starbucks and her want/need to duplicate the recipe (I am not that ambitious or comfortable in my baking ability). Then at the beginning of April the heavens opened up and angels started singing again (the first time is here). Ree has done it again. She also has delighted in the deliciousness that is Starbucks Petite Vanilla Bean Scones and then tasked herself with replicating their fabulousness. (Have I mentioned how much I adore her?)
Even with the addition of Ree's recipe I was in no hurry to make the scones; however, once I realized K2's departure was rapidly arriving I decided I should get them made. So, the Tuesday before her departure I was not working so I made some. For whatever reason (I have a few theories) my scones were NOT petite. They were delicious. Not quite the same but still fabulous. PE ate three or four that night (that isn't a common occurrence for non chocolate and peanut butter treats). I carefully placed some in a container to take some to work for K1, K2, and the coworker who introduced us to the delights. I placed the container on the counter where I would remember it. After I went to bed Moo so kindly was straightening up and moved the container. The next morning I went to work and remembered five minutes from work (I live 20ish minutes from work) that I forgot them. I was tempted to go get them but getting to work on time outweighed that temptation. They did make it to work on Thursday and everyone stated that they were delicious. I want to make them again with a couple preparation modifications. I will let you know if that changes things.
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Petite Vanilla Bean Scones
from The Pioneer Woman Cooks
Print Recipe
Scones
3 cups all-purpose Flour
2/3 cups sugar
5 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, chilled
1 whole large egg
3/4 cup heavy cream (more if needed)
2 whole vanilla beans
Glaze
3 cups powdered sugar, sifted
1/2 cup whole milk
1 whole vanilla bean
dash of salt
Preheat oven to 350. Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir caviar into cream. Set aside for 15 minutes. Sift together flour, 2/3 cup sugar, baking powder, and salt. Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs. Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together. Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.
Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
Vanilla Glaze
To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth. One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
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February 19, 2010
Two for One Acknowledged
As you all know we (PE and I) really aren't fans of holidays. Pretty much all of them we could live without. That being said, we do have children and we do have tiny sentimental bones in our bodies so we at least acknowledge them. This year for Valentine's Day we acknowledged it by sharing it with Chinese New Year (I don't think I have EVER acknowledged Chinese New Year). I was purely out of coincidence because we (mainly I) wanted to make Asian food for Valentine's Day. PE's way of aknowledging Valentine's Day was to not tell me I was crazy when I listed off the things I wanted to make. He also helped make most items too. For the Day of Red (shorter than Valentine's Day and I am not going to call it VD) we made Pot Stickers (three different recipes), House Lo Mein, House Fried Rice, Chicken Egg Rolls, and Chinese Donuts.
We started out by making the filling for the pot stickers. Then we made egg rolls. While PE fried the egg rolls I started filling the pot stickers. While I continued to fill the pot stickers PE made the lo mein. Then PE started the fried rice while I cooked the pot stickers. We set the oven to Warm and placed the lo mein and egg rolls in there to keep warm while we finished up the pot stickers and fried rice. Since the pot stickers were cooked in batches I also added to a baking sheet in the oven to keep warm.
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Pot Stickers
adapted from Runs with Spatula
Print Recipe
1/2 lb ground pork
1/2 Tbsp sesame oil
1/2 tbsp oil
1-1 1/2 Tbsp water
1/4 tsp salt
1/2 tsp rice vinegar
1/2 tsp chopped ginger
1/4 bundle minced green onion
1/2 Tbsp light soy sauce
1/2 pkg. pot sticker wrappers
about 2-3 cups chicken broth
Combine all ingredients but the pot sticker wrappers in a medium sized bowl and mix by hand. Place 1 heaping teaspoon of pork filling onto each pot sticker wrapper. Moisten edges with water and fold edges over to form a triangle shape while trying to remove air from inside the pot sticker skin. Set dumplings aside until ready to cook. Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 1 to 2 minutes, or until the bottoms are golden brown. Add 1/2 cup chicken broth. Cover and cook 6 to 7 minutes, or until the broth is absorbed. Repeat with the remaining dumplings.
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Pot Stickers II
from Blog Chef
Print Recipe
1/2 pkg. Pot Sticker wrappers (also called gyoza or pot sticker wraps)
1 cup cabbage (finely chopped)
1/2 tsp salt
1/4 lb shrimp (peeled, deveined, cooked, and chopped)
1/2 lb ground pork (cooked)
1 Tbsp soy sauce
1 Tbsp rice wine
1/2 Tbsp green onion (chopped)
1/2 Tbsp sesame oil
1 tsp fresh ginger (minced)
2 garlic cloves (minced)
1/8 cup oil
1/2 cup chicken stock
water (for sealing)
Dipping Sauce
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sesame oil
1 tsp ginger (minced)
In a bowl add shredded cabbage and sprinkle 1 tsp of salt over the cabbage. Let sit for 5 minutes and then squeeze the juice out of the cabbage. Squeeze out any liquid from the shrimp. In the same bowl combine cabbage, shrimp, pork, soy sauce, rice wine, green onions, sesame oil, ginger and garlic. One by one lay out a pot sticker wrapper and add about 2 teaspoons of the cabbage mixture in the center. Lightly wet the other edges of the wrapper with your finger. Bring up both ends and pinch together the top in the middle. What we are doing here is sealing the upper half of the pot sticker. Start at one side and pinch that end closed. In small sections fold the dumpling wrapper skin over on itself until it is fully sealed (or you can just fold it into a half circle). Place pot stickers on a cookie sheet and put in the freezer for 30 minutes to an hour. In a large skillet, heat 1 tablespoon of oil. Add enough dumplings to fill the bottom of the pan and fry for 1 minute or until golden brown on the bottom. Pour ¼ cup of chicken stock into the pan, reduce heat to low, cover and simmer for 7 minutes or until the dumplings are translucent. Uncover and cook on higher heat for about 5 more minutes or until the bottoms are dark brown. Remove from the pan, put on a platter and keep warm. Repeat until all the dumplings are cooked. To make the dipping sauce- Mix all of the dipping sauce ingredients in a bowl and serve with the pot stickers.
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Pot Stickers III
adapted from Meal Planning 101
Print Recipe
1/2 lb ground pork
1/2 lb bag of coleslaw (or 1 lb cabbage finely shredded)
1/2 tbsp fresh ginger, grated or minced
2 cloves garlic, minced
1 tsp sugar
1 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 pkg of pot stickers
1/4 cup water
1 tsp cornstarch
Before you start making the pot stickers, prepare your workspace. Get out a large baking sheet and moisten a clean kitchen towel or paper towel until just damp. In a small bowl mix together the water and cornstarch. In a large mixing bowl mix together the pork, cabbage, ginger, garlic, sugar, soy sauce and sesame oil until well combined. To begin filling your pot stickers, hold a dumpling wrapper in one hand. Dip your finger in the cornstarch water and moisten all around the outside edge of the wrapper. Place a heaped teaspoon of filling in the middle of the wrapper. Fold the pot sticker wrapper in half and pinch in the middle. To make a pleat, you'll need to make a small fold to the left of the middle. Pinch that together. Make another fold to the left of the pleat you just made and pinch together. Make the same pleats pinching them together on the other side until the dumpling is completely sealed. Your cute little pot sticker is now folded and ready to stand up.... In the palm of your hand or on a hard surface, stand the pot stickers up and tap to make a flat bottom. When you are all done folding and making the potstickers, you could at this point place your whole baking sheet in the freezer. The pot stickers will freeze in about an hour or two and can then be placed in a ziplock bag. This prevents them from freezing into a big potsticker ball. When you are ready to use them, just pull them out of the freezer and add an extra minute or two for cooking time.
Whether cooking these fresh or frozen, get out a large non-stick skillet that has a tight fitting lid. Place a couple teaspoons of oil in the pan and turn the heat up to high. Get a 1/2 cup of water ready and place on the counter beside you. Place the pot stickers in the pan on the flat side with their pleats sticking up. Depending on the size of your pan you should be able to fit about 12 or so into the pan. After about a minute or two the bottoms of the pot stickers will be browned and crispy. Grab the lid to the frying pan in one hand and the 1/2 cup of water in the other. Quickly pour the water into the pan and put the lid on. Turn the heat down to low and set a timer for 10 minutes. The dumplings will finish cooking in the pan by steaming. After 10 minutes remove the lid of the pan. If not all the water is gone let them sit another minute or two to let the water evaporate and let the bottoms of the gyoza get crispy again. Remove to a serving dish. In the Japanese restaurant, they serve them with crispy side up.
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Chicken Egg Rolls
from Favorite Family Recipes
Print Recipe
1 chicken breast, chopped into tiny pieces
1/4 cup Yoshida's sauce
2 eggs beaten
vegetable oil
3-4 green onions, chopped
2 cups shredded cabbage
2 carrots, shredded
1 cup fresh bean sprouts
1/4 cup water
black pepper to taste (we like it peppery so we usually use quite a bit of pepper)
egg roll wrappers
vegetable oil for frying
sweet and sour sauce (optional)
hot mustard (optional)
Cook chicken in Yoshida's sauce until cooked through. When cooked, remove from pan and chop into even smaller pieces. Pour beaten egg into a large, lightly oiled skillet over medium heat. Cook flat and thin, flipping only once, until done. Remove from skillet, cool, and chop finely. In the same skillet, add chopped green onions and stir for about 30 seconds. Add cabbage, carrot and sprouts. Pour water over the cabbage mixture in the skillet. Stir often, until cabbage mixture becomes soft. If it becomes too dry, add more water. Add chicken and egg to mixture. Put about 2 Tbsp of mixture onto each egg roll wrapper and roll up according to package directions. Place egg rolls into heated oil (about 375 degrees) and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with hot mustard and/or sweet and sour sauce.
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House Lo Mein
adapted from Annie's Eats
Print Recipe
6 oz lo mein noodles
1 Tbsp oyster sauce
2 Tbsp low-sodium soy sauce
1/4 cup chicken broth
pinch red pepper flakes
1/2 Tbsp canola oil
1 medium chicken breast, cut into bite-sized pieces
1 pork loin chop, cut into bite-sized pieces
1/2 lb shrimp, peeled and deveined
1/2 small onion, chopped
1 bell pepper, seeded and sliced thin
1 cup snow peas
3 cloves garlic, minced
1 tsp sesame oil
Bring a pot of water to boil. Cook the lo mein noodles according to the package directions. Drain and set aside. In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes in a small bowl. Whisk well and set aside. Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the chicken to the pan and cook until browned and cooked through. Add in the vegetables, each a few minutes apart, starting with the onion and bell pepper and ending with the mushrooms. Cook just until tender-crisp. Add in the garlic and saute just until fragrant, about 1 minute. Add the sauce to the pan, and then the cooked lo mein noodles. Toss the mixture well to coat everything. Drizzle with the sesame oil and toss once more. Serve immediately.
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Short-Cut Chinese Donuts
from Suite101
Print Recipe
can of refrigerated biscuits (any kind will do)
oil for frying
sugar for coating
Heat enough oil in a deep pan to completely submerge biscuits. Heat the oil to approximately 350 degrees. Drop the biscuits into the oil and fry until lightly browned, turning midway through the cooking time. Drain on a rack or brown paper bag for 1-2 minutes and then roll around in white sugar. These can be eaten as they are normally served, with sugar, or they can be served with honey drizzled over the top. Another way to enjoy them is topped with a favorite preserve or jelly.
**I found that placing them in the microwave for 10 seconds before putting them in the oil made for a fluffier donut.
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We started out by making the filling for the pot stickers. Then we made egg rolls. While PE fried the egg rolls I started filling the pot stickers. While I continued to fill the pot stickers PE made the lo mein. Then PE started the fried rice while I cooked the pot stickers. We set the oven to Warm and placed the lo mein and egg rolls in there to keep warm while we finished up the pot stickers and fried rice. Since the pot stickers were cooked in batches I also added to a baking sheet in the oven to keep warm.
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Pot Stickers
adapted from Runs with Spatula
Print Recipe
1/2 lb ground pork
1/2 Tbsp sesame oil
1/2 tbsp oil
1-1 1/2 Tbsp water
1/4 tsp salt
1/2 tsp rice vinegar
1/2 tsp chopped ginger
1/4 bundle minced green onion
1/2 Tbsp light soy sauce
1/2 pkg. pot sticker wrappers
about 2-3 cups chicken broth
Combine all ingredients but the pot sticker wrappers in a medium sized bowl and mix by hand. Place 1 heaping teaspoon of pork filling onto each pot sticker wrapper. Moisten edges with water and fold edges over to form a triangle shape while trying to remove air from inside the pot sticker skin. Set dumplings aside until ready to cook. Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 1 to 2 minutes, or until the bottoms are golden brown. Add 1/2 cup chicken broth. Cover and cook 6 to 7 minutes, or until the broth is absorbed. Repeat with the remaining dumplings.
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Pot Stickers II
from Blog Chef
Print Recipe
1/2 pkg. Pot Sticker wrappers (also called gyoza or pot sticker wraps)
1 cup cabbage (finely chopped)
1/2 tsp salt
1/4 lb shrimp (peeled, deveined, cooked, and chopped)
1/2 lb ground pork (cooked)
1 Tbsp soy sauce
1 Tbsp rice wine
1/2 Tbsp green onion (chopped)
1/2 Tbsp sesame oil
1 tsp fresh ginger (minced)
2 garlic cloves (minced)
1/8 cup oil
1/2 cup chicken stock
water (for sealing)
Dipping Sauce
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sesame oil
1 tsp ginger (minced)
In a bowl add shredded cabbage and sprinkle 1 tsp of salt over the cabbage. Let sit for 5 minutes and then squeeze the juice out of the cabbage. Squeeze out any liquid from the shrimp. In the same bowl combine cabbage, shrimp, pork, soy sauce, rice wine, green onions, sesame oil, ginger and garlic. One by one lay out a pot sticker wrapper and add about 2 teaspoons of the cabbage mixture in the center. Lightly wet the other edges of the wrapper with your finger. Bring up both ends and pinch together the top in the middle. What we are doing here is sealing the upper half of the pot sticker. Start at one side and pinch that end closed. In small sections fold the dumpling wrapper skin over on itself until it is fully sealed (or you can just fold it into a half circle). Place pot stickers on a cookie sheet and put in the freezer for 30 minutes to an hour. In a large skillet, heat 1 tablespoon of oil. Add enough dumplings to fill the bottom of the pan and fry for 1 minute or until golden brown on the bottom. Pour ¼ cup of chicken stock into the pan, reduce heat to low, cover and simmer for 7 minutes or until the dumplings are translucent. Uncover and cook on higher heat for about 5 more minutes or until the bottoms are dark brown. Remove from the pan, put on a platter and keep warm. Repeat until all the dumplings are cooked. To make the dipping sauce- Mix all of the dipping sauce ingredients in a bowl and serve with the pot stickers.
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Pot Stickers III
adapted from Meal Planning 101
Print Recipe
1/2 lb ground pork
1/2 lb bag of coleslaw (or 1 lb cabbage finely shredded)
1/2 tbsp fresh ginger, grated or minced
2 cloves garlic, minced
1 tsp sugar
1 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 pkg of pot stickers
1/4 cup water
1 tsp cornstarch
Before you start making the pot stickers, prepare your workspace. Get out a large baking sheet and moisten a clean kitchen towel or paper towel until just damp. In a small bowl mix together the water and cornstarch. In a large mixing bowl mix together the pork, cabbage, ginger, garlic, sugar, soy sauce and sesame oil until well combined. To begin filling your pot stickers, hold a dumpling wrapper in one hand. Dip your finger in the cornstarch water and moisten all around the outside edge of the wrapper. Place a heaped teaspoon of filling in the middle of the wrapper. Fold the pot sticker wrapper in half and pinch in the middle. To make a pleat, you'll need to make a small fold to the left of the middle. Pinch that together. Make another fold to the left of the pleat you just made and pinch together. Make the same pleats pinching them together on the other side until the dumpling is completely sealed. Your cute little pot sticker is now folded and ready to stand up.... In the palm of your hand or on a hard surface, stand the pot stickers up and tap to make a flat bottom. When you are all done folding and making the potstickers, you could at this point place your whole baking sheet in the freezer. The pot stickers will freeze in about an hour or two and can then be placed in a ziplock bag. This prevents them from freezing into a big potsticker ball. When you are ready to use them, just pull them out of the freezer and add an extra minute or two for cooking time.
Whether cooking these fresh or frozen, get out a large non-stick skillet that has a tight fitting lid. Place a couple teaspoons of oil in the pan and turn the heat up to high. Get a 1/2 cup of water ready and place on the counter beside you. Place the pot stickers in the pan on the flat side with their pleats sticking up. Depending on the size of your pan you should be able to fit about 12 or so into the pan. After about a minute or two the bottoms of the pot stickers will be browned and crispy. Grab the lid to the frying pan in one hand and the 1/2 cup of water in the other. Quickly pour the water into the pan and put the lid on. Turn the heat down to low and set a timer for 10 minutes. The dumplings will finish cooking in the pan by steaming. After 10 minutes remove the lid of the pan. If not all the water is gone let them sit another minute or two to let the water evaporate and let the bottoms of the gyoza get crispy again. Remove to a serving dish. In the Japanese restaurant, they serve them with crispy side up.
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Chicken Egg Rolls
from Favorite Family Recipes
Print Recipe
1 chicken breast, chopped into tiny pieces
1/4 cup Yoshida's sauce
2 eggs beaten
vegetable oil
3-4 green onions, chopped
2 cups shredded cabbage
2 carrots, shredded
1 cup fresh bean sprouts
1/4 cup water
black pepper to taste (we like it peppery so we usually use quite a bit of pepper)
egg roll wrappers
vegetable oil for frying
sweet and sour sauce (optional)
hot mustard (optional)
Cook chicken in Yoshida's sauce until cooked through. When cooked, remove from pan and chop into even smaller pieces. Pour beaten egg into a large, lightly oiled skillet over medium heat. Cook flat and thin, flipping only once, until done. Remove from skillet, cool, and chop finely. In the same skillet, add chopped green onions and stir for about 30 seconds. Add cabbage, carrot and sprouts. Pour water over the cabbage mixture in the skillet. Stir often, until cabbage mixture becomes soft. If it becomes too dry, add more water. Add chicken and egg to mixture. Put about 2 Tbsp of mixture onto each egg roll wrapper and roll up according to package directions. Place egg rolls into heated oil (about 375 degrees) and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with hot mustard and/or sweet and sour sauce.
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House Lo Mein
adapted from Annie's Eats
Print Recipe
6 oz lo mein noodles
1 Tbsp oyster sauce
2 Tbsp low-sodium soy sauce
1/4 cup chicken broth
pinch red pepper flakes
1/2 Tbsp canola oil
1 medium chicken breast, cut into bite-sized pieces
1 pork loin chop, cut into bite-sized pieces
1/2 lb shrimp, peeled and deveined
1/2 small onion, chopped
1 bell pepper, seeded and sliced thin
1 cup snow peas
3 cloves garlic, minced
1 tsp sesame oil
Bring a pot of water to boil. Cook the lo mein noodles according to the package directions. Drain and set aside. In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes in a small bowl. Whisk well and set aside. Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the chicken to the pan and cook until browned and cooked through. Add in the vegetables, each a few minutes apart, starting with the onion and bell pepper and ending with the mushrooms. Cook just until tender-crisp. Add in the garlic and saute just until fragrant, about 1 minute. Add the sauce to the pan, and then the cooked lo mein noodles. Toss the mixture well to coat everything. Drizzle with the sesame oil and toss once more. Serve immediately.
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Short-Cut Chinese Donuts
from Suite101
Print Recipe
can of refrigerated biscuits (any kind will do)
oil for frying
sugar for coating
Heat enough oil in a deep pan to completely submerge biscuits. Heat the oil to approximately 350 degrees. Drop the biscuits into the oil and fry until lightly browned, turning midway through the cooking time. Drain on a rack or brown paper bag for 1-2 minutes and then roll around in white sugar. These can be eaten as they are normally served, with sugar, or they can be served with honey drizzled over the top. Another way to enjoy them is topped with a favorite preserve or jelly.
**I found that placing them in the microwave for 10 seconds before putting them in the oil made for a fluffier donut.
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February 11, 2010
The PW Strikes Again (In a Good Way as Usual)
Last week I went to SS's house for a little crafty crap making and I offered to make a treat to share. I have many recipes that I want to make at some point but the decision to make the Perfect Pound Cake from The Pioneer Woman was easy. I also wanted to take something chocolate and that was a bit more difficult to decide on. I ended up just making Homemade Chocolate Milk Mix for the Refrigerator (also from The Pioneer Woman) because I didn't want to spend a lot of time on the second recipe. Before heading over to SS's house I had a glass of chocolate milk and decided I might have to start keeping the refrigerator stocked with the stuff from now on.
Instead of having chocolate milk we served the chocolate sauce over the cake and it was a big hit (I preferred the cake plain).
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Perfect Pound Cake
from The Pioneer Woman
Print Recipe
3 sticks butter
3 cups sugar
5 whole eggs
1 tsp butter flavoring
2 tsp lemon flavoring
3 cups all-purpose flour
1 cup lemon-lime soda
Preheat oven to 325. Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly. Remove cake from oven and invert pan until cake drops out. Slice and serve.
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Homemade Chocolate Milk Mix for the Refrigerator
from The Pioneer Woman
Print Recipe
1 cup heavy whipping cream
3 oz weight semi-sweet chocolate pieces
1 oz weight white chocolate pieces
Heat cream over medium-high heat until slightly boiling. Add chocolate pieces and turn off heat. Whisk slowly until chocolate is melted and mixture is very smooth. Pour into a container and keep in the fridge up to two weeks. Mix with cold or warm milk, depending on how frightful the weather outside is. Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you’ll be fine.
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Instead of having chocolate milk we served the chocolate sauce over the cake and it was a big hit (I preferred the cake plain).
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Perfect Pound Cake
from The Pioneer Woman
Print Recipe
3 sticks butter
3 cups sugar
5 whole eggs
1 tsp butter flavoring
2 tsp lemon flavoring
3 cups all-purpose flour
1 cup lemon-lime soda
Preheat oven to 325. Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly. Remove cake from oven and invert pan until cake drops out. Slice and serve.
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Homemade Chocolate Milk Mix for the Refrigerator
from The Pioneer Woman
Print Recipe
1 cup heavy whipping cream
3 oz weight semi-sweet chocolate pieces
1 oz weight white chocolate pieces
Heat cream over medium-high heat until slightly boiling. Add chocolate pieces and turn off heat. Whisk slowly until chocolate is melted and mixture is very smooth. Pour into a container and keep in the fridge up to two weeks. Mix with cold or warm milk, depending on how frightful the weather outside is. Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you’ll be fine.
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January 10, 2010
Christmas Eve Dinner - 2009
Each year we enjoy dinner and a gift exchange with my side of the family. Each year my mother makes Cheesy Potato Soup and a ham, Cooking W. makes rolls, and I make whatever. This year I made Broccoli Salad, Eggnog Fudge, Mom's (Grandma's) Caramels, and Oreo Truffle Balls.
The Broccoli Salad is a family favorite. The Eggnog Fudge was a new recipe and it was divine--creamy and smooth with a luscious eggnog flavor. Mom's Caramels are another family favorite. In addition to making these for Christmas Eve I helped Moo make some for her friend gifts earlier in the week. The Oreo Truffle Balls were a big hit.
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Broccoli Salad
from PE's Family Cookbook
Print Recipe
1/4 cup sugar
1 cup miracle whip
1 Tbsp vinegar
4 – 5 cups broccoli, diced
1 cup raisins (or dried cranberries)
1/4 cup red onion, sliced
6 – 10 strips bacon, crumbled
1 cup roasted sunflower seeds
Mix sugar, salad dressing, and vinegar. Add broccoli, onion, and raisins. Stir together and chill. Just before serving stir in bacon and sunflower seeds.
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Eggnog Fudge
from RecipeGirl.com
Print Recipe
2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 oz white chocolate, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
1 (7 oz) jar marshmallow creme
1 tsp rum extract
Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234, stirring constantly to prevent scorching. Remove from heat. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process. When completely cool, cut into squares. Store in a covered container. Yield: 30 to 40 pieces
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Mom’s Carmels
from PE's Family Cookbook
Print Recipe
2 cups sugar
2 or 3 cups cream
1 1/4 cup corn syrup
Boil sugar, corn syrup, and 1 cup cream to soft ball stage. Add 1 to 2 cups cream, boil until medium ball stage. Pour into buttered 9 x 9 pan. Cut and wrap in waxed paper.
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Oreo Truffle Balls
from Everywhere (blogs, friends, cookbooks, etc.)
Print Recipe
1 pkg. Oreo cookies
1 (8 oz) pkg cream cheese, room temperature
2 (8 oz) pkg semi-sweet chocolate chips OR white almond bark
optional toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)
Line two large baking or cookie sheets with either wax paper or silicone baking mats; set aside. In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: You want a crumb, not a powder so don't over process. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a rolling pin. In a medium bowl blend cream cheese until smooth. Add Oreo crumbs and mix until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese). Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo balls on the lined baking sheet and refrigerate for at least 45 to 60 minutes. When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo balls from the refrigerator. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip, reheat it over the double boiler or in the microwave. These truffle balls may also be coated with additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc. Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator. Keep truffles refrigerated or frozen prior to serving. Makes 40 to 50 candy balls, depending on the size balls your roll.
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The Broccoli Salad is a family favorite. The Eggnog Fudge was a new recipe and it was divine--creamy and smooth with a luscious eggnog flavor. Mom's Caramels are another family favorite. In addition to making these for Christmas Eve I helped Moo make some for her friend gifts earlier in the week. The Oreo Truffle Balls were a big hit.
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Broccoli Salad
from PE's Family Cookbook
Print Recipe
1/4 cup sugar
1 cup miracle whip
1 Tbsp vinegar
4 – 5 cups broccoli, diced
1 cup raisins (or dried cranberries)
1/4 cup red onion, sliced
6 – 10 strips bacon, crumbled
1 cup roasted sunflower seeds
Mix sugar, salad dressing, and vinegar. Add broccoli, onion, and raisins. Stir together and chill. Just before serving stir in bacon and sunflower seeds.
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Eggnog Fudge
from RecipeGirl.com
Print Recipe
2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 oz white chocolate, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
1 (7 oz) jar marshmallow creme
1 tsp rum extract
Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234, stirring constantly to prevent scorching. Remove from heat. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process. When completely cool, cut into squares. Store in a covered container. Yield: 30 to 40 pieces
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Mom’s Carmels
from PE's Family Cookbook
Print Recipe
2 cups sugar
2 or 3 cups cream
1 1/4 cup corn syrup
Boil sugar, corn syrup, and 1 cup cream to soft ball stage. Add 1 to 2 cups cream, boil until medium ball stage. Pour into buttered 9 x 9 pan. Cut and wrap in waxed paper.
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Oreo Truffle Balls
from Everywhere (blogs, friends, cookbooks, etc.)
Print Recipe
1 pkg. Oreo cookies
1 (8 oz) pkg cream cheese, room temperature
2 (8 oz) pkg semi-sweet chocolate chips OR white almond bark
optional toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)
Line two large baking or cookie sheets with either wax paper or silicone baking mats; set aside. In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: You want a crumb, not a powder so don't over process. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a rolling pin. In a medium bowl blend cream cheese until smooth. Add Oreo crumbs and mix until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese). Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo balls on the lined baking sheet and refrigerate for at least 45 to 60 minutes. When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo balls from the refrigerator. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip, reheat it over the double boiler or in the microwave. These truffle balls may also be coated with additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc. Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator. Keep truffles refrigerated or frozen prior to serving. Makes 40 to 50 candy balls, depending on the size balls your roll.
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January 7, 2010
Treats for PE's Work
Each year I try to make treats for the ladies at PE's work. They are always so friendly when I come in and they treat Bob like a king (Bug and Moo are treated like members of the high court) and I want to make sure they know I appreciate them. I was going to try something new this year but was informed that I HAD to make the Sticky Popcorn. They had already been asking PE when I was going to send it. Last year I sent Sticky Popcorn and the Holiday Party Mix so I felt like I needed to send two things so I made Sticky Popcorn and Microwave Caramel Corn.
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Sticky Popcorn
from Sparky
Print Recipe
16 cups air-popped popcorn
1 cup butter
1/2 cup corn syrup
1 1/3 cup sugar
1 tsp vanilla
Sort popcorn. Combine butter, corn syrup, and sugar in heavy saucepan. Bring to soft ball stage. Add vanilla and pour over popcorn. Spread popcorn on wax paper to cool.
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Microwave Caramel Corn
adapted from Your Homebased Mom
Print Recipe
16 cups air-popped popcorn (sorted to remove unpopped kernals)
1 cup brown sugar
1/4 cup Karo syrup
1/2 cup butter
Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute. Stir and repeat for a total of five minutes. Should be hot and bubble.
Add:
1/2 tsp baking soda
1/2 to 1 tsp vanilla
Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. Sprinkle with cinammon sugar if desired and shake again. Pour popcorn out to cool on wax paper.
**Melt white chocolate chips/almond bark AND/OR chocolate chips AND/OR peanut butter chips AND/OR butterscotch chips and drizzle over cooling popcorn. (White chocolate and butterscotch and chocolate chip & peanut butter.
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Sticky Popcorn
from Sparky
Print Recipe
16 cups air-popped popcorn
1 cup butter
1/2 cup corn syrup
1 1/3 cup sugar
1 tsp vanilla
Sort popcorn. Combine butter, corn syrup, and sugar in heavy saucepan. Bring to soft ball stage. Add vanilla and pour over popcorn. Spread popcorn on wax paper to cool.
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Microwave Caramel Corn
adapted from Your Homebased Mom
Print Recipe
16 cups air-popped popcorn (sorted to remove unpopped kernals)
1 cup brown sugar
1/4 cup Karo syrup
1/2 cup butter
Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute. Stir and repeat for a total of five minutes. Should be hot and bubble.
Add:
1/2 tsp baking soda
1/2 to 1 tsp vanilla
Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. Sprinkle with cinammon sugar if desired and shake again. Pour popcorn out to cool on wax paper.
**Melt white chocolate chips/almond bark AND/OR chocolate chips AND/OR peanut butter chips AND/OR butterscotch chips and drizzle over cooling popcorn. (White chocolate and butterscotch and chocolate chip & peanut butter.
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Holiday Party Mix
In previous years I have made this Holiday Party Mix. This year I did not make it because I couldn't locate any holiday baking morsels (you know the white chocolate chips with green and red swirls). Since I couldn't do it the way I wanted, I just didn't make it (selfish, aren't I). I am thinking I will suck it up and use some other swirled morsels and make a batch for something or other because the stuff is tasty.
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Holiday Party Mix
from Sparky
Print Recipe
9 cups corn cereal squares
4 cups popcorn
1 1/2 cups dry-roasted peanuts
1 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup light corn syrup
1 tsp vanilla extract
1/2 tsp baking soda
1 2/3 cups (10 oz pkg.) morsels
1 pkg. (7.5 oz) milk chocolate-covered pretzels
Preheat oven to 250°. Grease large roasting pan. Mix cereal, popcorn, and peanuts in large bowl. Pour into prepared pan. Combine brown sugar, butter, and corn syrup in medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly. Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in morsels and pretzels. Store in airtight container.
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Holiday Party Mix
from Sparky
Print Recipe
9 cups corn cereal squares
4 cups popcorn
1 1/2 cups dry-roasted peanuts
1 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup light corn syrup
1 tsp vanilla extract
1/2 tsp baking soda
1 2/3 cups (10 oz pkg.) morsels
1 pkg. (7.5 oz) milk chocolate-covered pretzels
Preheat oven to 250°. Grease large roasting pan. Mix cereal, popcorn, and peanuts in large bowl. Pour into prepared pan. Combine brown sugar, butter, and corn syrup in medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly. Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in morsels and pretzels. Store in airtight container.
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January 6, 2010
Final Co-Worker Gift
I was able to finish up my coworker gift giving today. I made Chocolate Eggnog Truffles for K2 (she had been visiting family since December 17). What I learned. . . I am NOT a candy maker. Okay so I really already learned that when I made Oreo Truffles (recipe in a later post). Maybe one day I will care enough to really learn the art. I giving ugly gifts, but oh well. So long as they are delicious that should suffice.
The chocolate eggnog combination was very rich and delicious--as a truffle should be. The addition of the white chocolate and nutmeg made for a wonderful combination.
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Chocolate Eggnog Truffles
from Loves to Eat
Print Recipe
1/3 cup regular fat eggnog
1/4 cup butter
1/2 tsp rum flavoring
1/4 tsp grated nutmeg
2 cups milk chocolate chips
powdered sugar
white almond bark for dipping
nutmeg for dusting
Line large baking sheet with waxed paper; set aside. Combine eggnog, butter, rum flavoring and 1/4 teaspoon nutmeg in 2-quart saucepan. Cook over medium-low heat until butter is melted (4 to 5 minutes). Add chocolate chips; continue cooking, stirring constantly, until chips are melted and mixture is smooth (2 to 3 minutes). Cover; refrigerate until firm (at least 2 hours). Dust hands with powdered sugar. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft. Repeat dusting hands with powdered sugar to make shaping easier, if necessary.) Place balls onto prepared baking sheet; refrigerate until firm (at least 1 hour). Meanwhile melt candy coating in deep 1-quart saucepan over low heat; stir until smooth (8 to 10 minutes). Remove from heat; cool 10 minutes. Place 1 truffle at a time into candy coating. Use small spoon to coat truffle; immediately remove and place onto waxed paper. (Work quickly so truffles do not melt.) Sprinkle with nutmeg, if desired. Repeat with remaining truffles. Let cool 30 minutes. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.
**I put the truffle mixture into the fridge overnight and worked with it the next day after work. It worked perfectly.
**I put the truffle balls in the freezer while I melted the almond bark and that was a great way to go.
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The chocolate eggnog combination was very rich and delicious--as a truffle should be. The addition of the white chocolate and nutmeg made for a wonderful combination.
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Chocolate Eggnog Truffles
from Loves to Eat
Print Recipe
1/3 cup regular fat eggnog
1/4 cup butter
1/2 tsp rum flavoring
1/4 tsp grated nutmeg
2 cups milk chocolate chips
powdered sugar
white almond bark for dipping
nutmeg for dusting
Line large baking sheet with waxed paper; set aside. Combine eggnog, butter, rum flavoring and 1/4 teaspoon nutmeg in 2-quart saucepan. Cook over medium-low heat until butter is melted (4 to 5 minutes). Add chocolate chips; continue cooking, stirring constantly, until chips are melted and mixture is smooth (2 to 3 minutes). Cover; refrigerate until firm (at least 2 hours). Dust hands with powdered sugar. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft. Repeat dusting hands with powdered sugar to make shaping easier, if necessary.) Place balls onto prepared baking sheet; refrigerate until firm (at least 1 hour). Meanwhile melt candy coating in deep 1-quart saucepan over low heat; stir until smooth (8 to 10 minutes). Remove from heat; cool 10 minutes. Place 1 truffle at a time into candy coating. Use small spoon to coat truffle; immediately remove and place onto waxed paper. (Work quickly so truffles do not melt.) Sprinkle with nutmeg, if desired. Repeat with remaining truffles. Let cool 30 minutes. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.
**I put the truffle mixture into the fridge overnight and worked with it the next day after work. It worked perfectly.
**I put the truffle balls in the freezer while I melted the almond bark and that was a great way to go.
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December 13, 2009
Operation Baking GALS - Round 15
I am taking part in Round 15 of Operation Baking GALS. "Baking GALS (GALS stands for Give A Little Support) is a group of volunteer bakers from around the country who bake and ship homemade goodies to our heroic military men and women who are currently deployed in a war zone. Our goal is to show our support and send a little bit of home to remind them that we appreciate all that they do for our freedom." If you would like to read more about it, click here.
I am sending some of PE's elk jerky, Peanut Butter & Milk Chocolate Chip Studded Oatmeal Cookies, and red, white, & blue Mother Goose Popcorn. I am also sending a birthday card as his birthday is this month as well.
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Peanut Butter & Milk Chocolate Chip Studded Oatmeal Cookies
from Noble Pig
Print Recipe
1 cup butter, room temperature
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2-1/2 cups quick cooking oats
1 cup milk chocolate chips
1 cup peanut butter chips
Beat butter, brown sugar and granulated sugar in a bowl until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, salt and cinnamon; add to butter mixture, beating well. Stir in oats, milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake in a 350 degree oven for 10 to 14 minutes or until lightly browned. Cool for 1 minute and move to a wire rack.
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Mother Goose Popcorn
from Your Home Based Mom
Print Recipe
1 cup sugar
3 Tbsp water
6 Tbsp butter
2 tsp vanilla
food coloring
Put all in saucepan and bring to a boil. Pour over 4 quarts popped corn and stir until well coated and it goes sugary.
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November 2, 2009
One Down Three to Go
I finally have the last of my cards complete and in the mail. Now I just have to finish up the swap I hosted. The last cards should be here today and I can get them mailed out. I can't even fully express how happy I am to be free of that obligation. Even with having to finish up the cards I was able to cook everything on my list (all recipes are below).
Friday Moo and I made White Velvet Sugar Cookies with Whipped Cream Cheese Frosting. We took them over to KLB's for a girls night with her and JB (KLB's sister). I was also supposed to take some of the pumpkin chocolate chip bread from the bakery; however, that wasn't going to work out so instead of just not taking some, I made Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle. Why those? Because the bundt cakes took 14 minutes to cook and the bread would have baked for 50 or so.
Over at KLB's we ate Nutty Chicken Cubes, Brown & Serve Rolls, Muddy Buddies that KLB made, the desserts we made and we watched Sweeny Todd and The Strangers. We all had a fun night.
On Saturday I made Pumpkin Bread Bowls, Clam Chowder, Crispy Rice Candy Corn Treats, and a Chocolate Chip Cheese Ball. I needed a break from making cards so I made everything. PE helped with the cooking of the Clam Chowder. Nana joined us at A1's house for dinner. A1 made Cheesy Cheddar Broccoli Soup and an Artichoke Something or Other appetizer (she doesn't follow recipes or I would share). Everything was delicious.
As for the title of the post . . . one holiday (Halloween) down and three (Thanksgiving, Christmas, and New Year's) to go. Oh, how I hate these three months.
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White Velvet Sugar Cookies
from My Kitchen Cafe
Print Recipe
2 cups butter, softened
1 (8 oz) pkg. cream cheese, softened
2 cups sugar
2 egg yolks
1 tsp vanilla
4 3/4 cups flour
Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.
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Whipped Cream Cheese Frosting
from My Kitchen Cafe
Print Recipe
1 (8 oz) package cream cheese, softened to room temperature
1 1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters - and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well. Frost to your heart's delight! (Be careful if adding coloring - the liquid food coloring found in the baking aisle can quickly thin your icing so you may need to add a bit more powdered sugar to compensate. I prefer to use Wilton's gel coloring but either will work.)
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Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle
from Stephanie's Kitchen
Print Recipe
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp cloves
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup canned pumpkin
1 cup mini semi sweet chocolate chips
For the drizzle:
2 oz. cream cheese, softened
2 Tbsp butter, softened
2 cups confectioners’ sugar
1 tsp vanilla extract
2 Tbsp milk
dash of cinnamon
Whisk together the flour, baking powder, salt, cinnamon, cloves, allspice and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add vanilla and pumpkin. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Gently stir in the chocolate chips. Grease the pan of your choice and fill the cups half way. Bake at 350 for 15-17 minutes or baked through and when cooled, transfer to a wire rack. Using a mixer, whip the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla and milk. Add a dash of cinnamon. Whip until smooth, than drizzle over the bundt cakes.
++I made six mini bundt cakes and six cupcakes.
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Muddy Buddies
from Chex® box
Print Recipe
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag or large bowl with lid. Add powdered sugar. Seal bag or cover bowl with lid; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
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Pumpkin Bread Bowls
from Everyday Food Storage
Print Recipe
2 Tbsp instant yeast
1/4 cup sugar
2 cups warm water
4 tsp salt
1/4 cup oil
6 1/2 cups whole wheat or white flour
yellow, red, and green food coloring
1. In a large bowl, dissolve the yeast and sugar in the warm water. Add the salt, oil, and flour and combine.
2. Knead the dough on a floured tabletop, adding more flour if needed, until it is smooth and elastic but not sticky or soft.
3. Place the dough in a lightly greased bowl, turn it over once, then cover with plastic wrap. Let the dough rise just until it has doubled in bulk (about 1 to 1 1/2 hours).
4. Punch down the dough. Divide the dough into four portions, and remove a small piece of dough from each portion for the stems.
5. Shape each pumpkin by grasping the dough from the bottom, stretching it upward, and gathering it on the top. Repeat this process until you have a uniform ball. Then firmly pinch together the gathered dough in the center and turn over the ball. Now gently squeeze the middle of the pumpkin to make it stand as tall as possible.
6. Place the pumpkin on a parchment-paper-lined sheet pan. Grease one end of a toothpick and insert it into the dough stem so that it protrudes an inch from the top. Stick the other end into the pumpkin top. Then cover each pumpkin with plastic wrap and let it rise to twice its size.
7. Uncover the risen dough. Holding the stem, slowly twist the toothpick to loosen it but don’t remove it.
8. In a small bowl, mix 2 tablespoons of water with 30 drops of yellow and 6 drops of red food coloring. Transfer a half teaspoon of the mixture to a small saucer and stir in a drop of green food coloring.
Use a small pastry brush to paint the stem green (the brush should not be too wet). Gently apply a coat of orange to the globe using a larger brush and long, soft strokes. Let the paint dry for about 2 minutes.
With a sharp knife, lightly score the dough to create the pumpkin’s vertical grooves (adults only).
9. Heat the oven to 375 degrees and bake the bread until it sounds hollow when you tap the crust, about 35 to 40 minutes.
10. Set the pumpkin on a cooling rack and twist the toothpick to remove it. If the crust seems soft, cool the bread completely, then bake it for another 5 to 10 minutes.
Before serving, slice off the top of the pumpkin and pull out the bread from the inside, leaving the bowl about 1” thick on the sides and bottom. Fill with soup.
++The bread bowls can be made the day before.
++I used my stand mixer to knead for 10 minutes and skipped the first rise in step #3.
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Chocolate Chip Cheese Ball
from Mommy's Kitchen
Print Recipe
1 (8 oz) pkg. cream cheese
1/2 cup butter not margarine
1/4 tsp vanilla
2 Tbsp brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans (optional)
graham crackers, chocolate graham crackers, vanilla wafers or animal crackers.
Beat softened cream cheese, butter, and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture in a plastic container. Refrigerate for 1 -2 hours form into a ball and roll ball in pecans (optional) you can also roll the cheese ball into graham cracker crumbs or more mini chocolate chips.
++I colored the cheese ball orange to be a little festive.
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Crispy Rice Candy Corn Treats
from PaulaDeen.com
Print Recipe
4 Tbsp butter
1 (10 oz) bag marshmallows
1/4 tsp salt
1 tsp vanilla
6 cups crispy rice cereal (preferred brand: Kellogg’s Rice Krispies)
1 cup rough chopped candy corns
Spray a 13x9 glass baking dish and rubber spatula with non stick spray. In a medium sized sauce pan over low heat, add butter to melt. Once melted add marshmallows, salt, and vanilla. Stir continuously until the marshmallows have reached a smooth consistency. Remove from heat and fold in the cereal and candy corns until completely coated. Add the mixture to the greased baking dish and smooth out evenly. Allow to cool before cutting into squares.
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Clam Chowder
adapted from Favorite Family Recipes
Print Recipe
2 cups potatoes, diced
1 cup celery, diced
1 cup onions, diced
1 cup leeks, diced*
3⁄4 cup clams, steamed or sautéed (see below)
3⁄4 Tbsp FRESH ground black pepper
1 1⁄2 Tbsp salt (use KOSHER salt, not table salt)
3⁄4 Tbsp whole thyme
6 bay leaves
1 tsp Tabasco
3⁄4 cup sherry or chicken broth
2 cups water
3⁄4 cup clam juice
3⁄4 cup melted butter
1 cup flour
2 quarts half and half
Combine melted butter and flour in oven-proof container. Bake at 325 for 30 minutes. In a large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Steamed Clams:
1/4 cup water
1/2 cup chicken broth
6 cloves garlic, crushed
2 – 3 lbs clams (rinse them off really good, then put them in a bowl with salt water in the fridge for a while)
Bring first three ingredients to a boil. Add clams, cover with a lid, then steam until all the clam shells open up (about 5-10 minutes). Do not over cook. Remove from heat, drain... and that's it!
Sautéed Clams:
1/2 - 1 cup butter
6 cloves garlic, crushed
3/4 cup clams, chopped
Saute until cooked.
*If you have never used leeks before click here to view how to clean and cut them.
++We used canned clams this time and it was tasty. Nothing beats fresh clams though.
++I didn't have any half and half so I used 1 qt of milk and 1 qt of whipping cream (I use this substitution a lot).
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Friday Moo and I made White Velvet Sugar Cookies with Whipped Cream Cheese Frosting. We took them over to KLB's for a girls night with her and JB (KLB's sister). I was also supposed to take some of the pumpkin chocolate chip bread from the bakery; however, that wasn't going to work out so instead of just not taking some, I made Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle. Why those? Because the bundt cakes took 14 minutes to cook and the bread would have baked for 50 or so.
Over at KLB's we ate Nutty Chicken Cubes, Brown & Serve Rolls, Muddy Buddies that KLB made, the desserts we made and we watched Sweeny Todd and The Strangers. We all had a fun night.
On Saturday I made Pumpkin Bread Bowls, Clam Chowder, Crispy Rice Candy Corn Treats, and a Chocolate Chip Cheese Ball. I needed a break from making cards so I made everything. PE helped with the cooking of the Clam Chowder. Nana joined us at A1's house for dinner. A1 made Cheesy Cheddar Broccoli Soup and an Artichoke Something or Other appetizer (she doesn't follow recipes or I would share). Everything was delicious.
As for the title of the post . . . one holiday (Halloween) down and three (Thanksgiving, Christmas, and New Year's) to go. Oh, how I hate these three months.
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White Velvet Sugar Cookies
from My Kitchen Cafe
Print Recipe
2 cups butter, softened
1 (8 oz) pkg. cream cheese, softened
2 cups sugar
2 egg yolks
1 tsp vanilla
4 3/4 cups flour
Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.
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Whipped Cream Cheese Frosting
from My Kitchen Cafe
Print Recipe
1 (8 oz) package cream cheese, softened to room temperature
1 1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters - and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well. Frost to your heart's delight! (Be careful if adding coloring - the liquid food coloring found in the baking aisle can quickly thin your icing so you may need to add a bit more powdered sugar to compensate. I prefer to use Wilton's gel coloring but either will work.)
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Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle
from Stephanie's Kitchen
Print Recipe
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp cloves
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup canned pumpkin
1 cup mini semi sweet chocolate chips
For the drizzle:
2 oz. cream cheese, softened
2 Tbsp butter, softened
2 cups confectioners’ sugar
1 tsp vanilla extract
2 Tbsp milk
dash of cinnamon
Whisk together the flour, baking powder, salt, cinnamon, cloves, allspice and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add vanilla and pumpkin. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Gently stir in the chocolate chips. Grease the pan of your choice and fill the cups half way. Bake at 350 for 15-17 minutes or baked through and when cooled, transfer to a wire rack. Using a mixer, whip the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla and milk. Add a dash of cinnamon. Whip until smooth, than drizzle over the bundt cakes.
++I made six mini bundt cakes and six cupcakes.
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Muddy Buddies
from Chex® box
Print Recipe
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag or large bowl with lid. Add powdered sugar. Seal bag or cover bowl with lid; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
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Pumpkin Bread Bowls
from Everyday Food Storage
Print Recipe
2 Tbsp instant yeast
1/4 cup sugar
2 cups warm water
4 tsp salt
1/4 cup oil
6 1/2 cups whole wheat or white flour
yellow, red, and green food coloring
1. In a large bowl, dissolve the yeast and sugar in the warm water. Add the salt, oil, and flour and combine.
2. Knead the dough on a floured tabletop, adding more flour if needed, until it is smooth and elastic but not sticky or soft.
3. Place the dough in a lightly greased bowl, turn it over once, then cover with plastic wrap. Let the dough rise just until it has doubled in bulk (about 1 to 1 1/2 hours).
4. Punch down the dough. Divide the dough into four portions, and remove a small piece of dough from each portion for the stems.
5. Shape each pumpkin by grasping the dough from the bottom, stretching it upward, and gathering it on the top. Repeat this process until you have a uniform ball. Then firmly pinch together the gathered dough in the center and turn over the ball. Now gently squeeze the middle of the pumpkin to make it stand as tall as possible.
6. Place the pumpkin on a parchment-paper-lined sheet pan. Grease one end of a toothpick and insert it into the dough stem so that it protrudes an inch from the top. Stick the other end into the pumpkin top. Then cover each pumpkin with plastic wrap and let it rise to twice its size.
7. Uncover the risen dough. Holding the stem, slowly twist the toothpick to loosen it but don’t remove it.
8. In a small bowl, mix 2 tablespoons of water with 30 drops of yellow and 6 drops of red food coloring. Transfer a half teaspoon of the mixture to a small saucer and stir in a drop of green food coloring.
Use a small pastry brush to paint the stem green (the brush should not be too wet). Gently apply a coat of orange to the globe using a larger brush and long, soft strokes. Let the paint dry for about 2 minutes.
With a sharp knife, lightly score the dough to create the pumpkin’s vertical grooves (adults only).
9. Heat the oven to 375 degrees and bake the bread until it sounds hollow when you tap the crust, about 35 to 40 minutes.
10. Set the pumpkin on a cooling rack and twist the toothpick to remove it. If the crust seems soft, cool the bread completely, then bake it for another 5 to 10 minutes.
Before serving, slice off the top of the pumpkin and pull out the bread from the inside, leaving the bowl about 1” thick on the sides and bottom. Fill with soup.
++The bread bowls can be made the day before.
++I used my stand mixer to knead for 10 minutes and skipped the first rise in step #3.
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Chocolate Chip Cheese Ball
from Mommy's Kitchen
Print Recipe
1 (8 oz) pkg. cream cheese
1/2 cup butter not margarine
1/4 tsp vanilla
2 Tbsp brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans (optional)
graham crackers, chocolate graham crackers, vanilla wafers or animal crackers.
Beat softened cream cheese, butter, and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture in a plastic container. Refrigerate for 1 -2 hours form into a ball and roll ball in pecans (optional) you can also roll the cheese ball into graham cracker crumbs or more mini chocolate chips.
++I colored the cheese ball orange to be a little festive.
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Crispy Rice Candy Corn Treats
from PaulaDeen.com
Print Recipe
4 Tbsp butter
1 (10 oz) bag marshmallows
1/4 tsp salt
1 tsp vanilla
6 cups crispy rice cereal (preferred brand: Kellogg’s Rice Krispies)
1 cup rough chopped candy corns
Spray a 13x9 glass baking dish and rubber spatula with non stick spray. In a medium sized sauce pan over low heat, add butter to melt. Once melted add marshmallows, salt, and vanilla. Stir continuously until the marshmallows have reached a smooth consistency. Remove from heat and fold in the cereal and candy corns until completely coated. Add the mixture to the greased baking dish and smooth out evenly. Allow to cool before cutting into squares.
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Clam Chowder
adapted from Favorite Family Recipes
Print Recipe
2 cups potatoes, diced
1 cup celery, diced
1 cup onions, diced
1 cup leeks, diced*
3⁄4 cup clams, steamed or sautéed (see below)
3⁄4 Tbsp FRESH ground black pepper
1 1⁄2 Tbsp salt (use KOSHER salt, not table salt)
3⁄4 Tbsp whole thyme
6 bay leaves
1 tsp Tabasco
3⁄4 cup sherry or chicken broth
2 cups water
3⁄4 cup clam juice
3⁄4 cup melted butter
1 cup flour
2 quarts half and half
Combine melted butter and flour in oven-proof container. Bake at 325 for 30 minutes. In a large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Steamed Clams:
1/4 cup water
1/2 cup chicken broth
6 cloves garlic, crushed
2 – 3 lbs clams (rinse them off really good, then put them in a bowl with salt water in the fridge for a while)
Bring first three ingredients to a boil. Add clams, cover with a lid, then steam until all the clam shells open up (about 5-10 minutes). Do not over cook. Remove from heat, drain... and that's it!
Sautéed Clams:
1/2 - 1 cup butter
6 cloves garlic, crushed
3/4 cup clams, chopped
Saute until cooked.
*If you have never used leeks before click here to view how to clean and cut them.
++We used canned clams this time and it was tasty. Nothing beats fresh clams though.
++I didn't have any half and half so I used 1 qt of milk and 1 qt of whipping cream (I use this substitution a lot).
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October 15, 2009
Everything's in Apple-Pie Order. . . Not so Much
What a fun couple of days. Again, not so much. Bob has been sick since Tuesday. I thought he was on the mend today then this afternoon the fever came back. He did sleep for five hours so that gave me some time to make some meals and applesauce. All of those recipes will come later. Right now I have the recipes from Monday. I took a vacation day to finish my cards and to juice more grapes and make Freezer Apple Pie Filling (recipe below). For dinner I made Tortilla & Black Bean Pie, it was a big hit with everyone.
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Apple Pie Filling
adapted from Home-Steeped Hope
Print Recipe
24 cups sliced, peeled baking apples (6-7 lbs)
3 Tbsp lemon juice
2 1/4 cups granulated sugar
2 1/4 cups brown sugar
1 cup cornstarch
2 tsp ground cinnamon
1 tsp salt
1/4 tsp ground nutmeg
10 cups water
In a large bowl, toss apples with lemon juice; set aside. In a large kettle/pot over medium heat, combine sugar, cornstarch, cinnamon, salt, and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers or freezer bags, leaving 1/2 inch head space. Cool at room temperature no longer than 1 1/2 hours. Seal and freeze; store for up to 12 months. Yield: 5 1/2 quarts (enough for about five 9-inch pies).
++I borrowed an Apple Peeler/Corer/Slicer from SS which made quick work of the getting the apples sliced. I wouldn't want to do it any other way.
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Tortilla & Black Bean Pie
adapted from taste buds
Print Recipe
4 flour tortillas (10 inch)
1 lb extra lean ground beef
1 Tbsp canola oil
1 large onion; diced
2 garlic cloves; minced
1/2 tsp ground cumin
salt & pepper
1 can (15oz each) black beans, drained and rinsed
1 1/2 cups water
1 pkg (10 oz) frozen corn
4 green onions, thinly sliced; plus more for garnish
2 1/2 cups (8 oz) shredded cheddar cheese
Preheat oven to 400 degrees. Trim (if necessary) tortillas to fit a 9-inch spring form pan, using bottom of pan as a guide. Set aside. Heat oil in a skillet over medium heat. Add ground beef, onion, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until the onion is softened, 5-7 minutes. Add the beans and water to the skillet and bring to a boil. Reduce heat to medium; simmer until the liquid has evaporated, 8-10 minutes. Stir in the corn and green onions and remove from heat. Season with salt and pepper. Fit a trimmed tortilla in the bottom of the spring form pan; layer with one quarter of the beans and sprinkle with cheese. Repeat three times. Bake until hot and cheese is melted, 20-25 min. Unmold pie, sprinkle with green onions. Slice into wedges and serve immediately with salsa and sour cream.
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Just in case you were wondering. . . Apple-Pie Order means neat, orderly condition. Nothing in my house is EVER in apple-pie order. The only thing in my life that IS in apple-pie order is my desk at the end of the work day.
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Apple Pie Filling
adapted from Home-Steeped Hope
Print Recipe
24 cups sliced, peeled baking apples (6-7 lbs)
3 Tbsp lemon juice
2 1/4 cups granulated sugar
2 1/4 cups brown sugar
1 cup cornstarch
2 tsp ground cinnamon
1 tsp salt
1/4 tsp ground nutmeg
10 cups water
In a large bowl, toss apples with lemon juice; set aside. In a large kettle/pot over medium heat, combine sugar, cornstarch, cinnamon, salt, and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers or freezer bags, leaving 1/2 inch head space. Cool at room temperature no longer than 1 1/2 hours. Seal and freeze; store for up to 12 months. Yield: 5 1/2 quarts (enough for about five 9-inch pies).
++I borrowed an Apple Peeler/Corer/Slicer from SS which made quick work of the getting the apples sliced. I wouldn't want to do it any other way.
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Tortilla & Black Bean Pie
adapted from taste buds
Print Recipe
4 flour tortillas (10 inch)
1 lb extra lean ground beef
1 Tbsp canola oil
1 large onion; diced
2 garlic cloves; minced
1/2 tsp ground cumin
salt & pepper
1 can (15oz each) black beans, drained and rinsed
1 1/2 cups water
1 pkg (10 oz) frozen corn
4 green onions, thinly sliced; plus more for garnish
2 1/2 cups (8 oz) shredded cheddar cheese
Preheat oven to 400 degrees. Trim (if necessary) tortillas to fit a 9-inch spring form pan, using bottom of pan as a guide. Set aside. Heat oil in a skillet over medium heat. Add ground beef, onion, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until the onion is softened, 5-7 minutes. Add the beans and water to the skillet and bring to a boil. Reduce heat to medium; simmer until the liquid has evaporated, 8-10 minutes. Stir in the corn and green onions and remove from heat. Season with salt and pepper. Fit a trimmed tortilla in the bottom of the spring form pan; layer with one quarter of the beans and sprinkle with cheese. Repeat three times. Bake until hot and cheese is melted, 20-25 min. Unmold pie, sprinkle with green onions. Slice into wedges and serve immediately with salsa and sour cream.
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Just in case you were wondering. . . Apple-Pie Order means neat, orderly condition. Nothing in my house is EVER in apple-pie order. The only thing in my life that IS in apple-pie order is my desk at the end of the work day.
October 1, 2009
Birthday Meals
The morning started with Aebleskivers (recipe below) for the birthday girl. Then we picked up KLB and went to get Moo's hair cut. It turned out so cute! We got the idea and pictures from here. She now looks older than her 14 years and her dad has grounded her until she is 30. (We aren't looking forward to beating off the boys. I see a father sitting on the couch cleaning his guns in Moo's future.)
After stopping by PE's work for the birthday girl to show off the new do and for KLB to sell some jewelry (you can see some of her creations here.) Then we went home where I started baking and Moo watched movies and played around on Facebook. All was going well until Nana canceled because she has a cold and was not feeling well and then KLB canceled because she was not feeling well. (I wish the best to both of them and hope they are feeling better soon.) Moo decided that since KLB wouldn't be around to watch SYTYCD and Glee with us that she would reconsider Cooking W.'s invitation to attend the football game (I guess the boys and I aren't good enough company). Not a big deal, but she did leave in the middle of dinner and now I have an uncut cake in my refrigerator. There is always tonight.
Let us get on with the recipes.
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Aebleskivers
from Sparky
Print Recipe
5 cups flour
1 Tbsp sugar
2 tsp salt
3 tsp baking powder
3 1/2 cups milk
1 1/2 cups half & half
6 eggs (separated)
Mix dry ingredients in one bowl. In a separate large mixing bowl add milk, half & half, egg yolks, and beat. Slowly add dry ingredients, keep beating until very smooth and glossy. Whip egg whites until stiff and fold into batter mixture. Preheat aebleskiver pan with 1/2 tsp oil in each cup. When pan is hot, fill cups just under full. Once all cups are filled start turning Aebleskivers (using a toothpick, bamboo skewer, or knitting needle). Each turn will be small, pour uncooked batter to bottom of pan and slowly form sphere. When light golden brown remove to plate and sprinkle with powdered sugar. Serve with syrup or jam.
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Chocolate Cake
from Hershey's Kitchen
Print Recipe
1 3/4 cups flour
2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 cup Hershey's Cocoa
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
3/4 cup boiling water
Preheat oven to 350. Grease and flour two 9” round baking pans. In a large bowl mix flour, sugar, cocoa, baking power, baking soda and salt. Add eggs, milk, vanilla extract, and oil. Beat on medium speed for 2 minutes. Stir in boiling water with a spatula or spoon. Evenly pour batter into both baking pans. Bake in the oven for 30-35 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool.
++I also made cupcakes. Make the batter as directed. Pour batter into paper lined muffin pans. Bake for 20-22 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool.
++The cupcakes are extremely moist and delicious. I won't know about the cake until tonight.
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Chocolate Mousse
from Real Mom Kitchen
Print Recipe
1 tsp unflavored gelatin
1 Tbsp cold water
2 Tbsp boiling water
1/2 cup sugar
1/4 cup Hershey's Cocoa
1 cup cold whipping cream
1 tsp vanilla extract
Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended.
++The mousse I tasted from the spoon is delicious. How it pairs with the cake I will not know until tonight.
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Chocolate Buttercream Frosting
from MyRecipes.com
Print Recipe
1/2 cup butter, softened
1 tsp vanilla extract
1/8 tsp salt
1 (16-oz.) package powdered sugar
2/3 cup unsweetened cocoa
5 to 7 Tbsp milk
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Whisk together powdered sugar and cocoa. Gradually add powdered sugar mixture alternately with 3 Tbsp milk, 1 Tbsp at a time, beating at low speed until blended and smooth after each addition. Beat in up to 4 Tbsp additional milk for desired consistency.
++The frosting is delicious on cupcakes. I can't wait to see how it tastes with the cake and mousse.
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Perfect Cupcake Frosting and Filling
from ourbestbites.com
Print Recipe
3 Tbsp Flour
1/2 cup milk
1/2 cup real butter
1/2 cup granulated sugar
1 tsp vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, pour it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temperature or chill it in the fridge. It needs to be cooled completely. If it isn't cooled completely, it will melt the butter and the frosting will be runny. In an electric stand mixer with whisk attachment(s), beat the butter and the sugar for a minute or two until well combined and fluffy. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9--that's when the magic happens! Use it to fill cupcakes or other pastries, or as a frosting on top. One batch makes enough to frost 12 cupcakes with BIG tops or it will frost 24 if spreading a little on top.
++DELICIOUS!! This is going to used a lot in my house from now on. It is so worth the work.
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Hasselback Potatoes
from Mmm...Cafe
Print Recipe
4 medium baking potatoes
4 tsp minced garlic
2 Tbsp butter
coarse salt
freshly ground black pepper
Preheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices. Arrange the potatoes on a baking sheet. Melt butter and stir in minced garlic. Spread between the slits. Sprinkle some salt and freshly ground black pepper over the potatoes Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.
++While delicious, next time I will make the slices thinner.
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Bacon Wrapped Tenderloin a la Hunting W.
from Sparky
Print Recipe
1 tenderloin, sliced into 1" thick slices
bacon
butter, melted
garlic, minced
Wrap each slice of tenderloin around its sides with a slice of bacon, securing with toothpicks. Combine garlic with melted butter. Grill as desired topping the steak with the garlic butter a minute or so before the steak has reach desired doneness (nope, not a word).
++Anyone not in the know would have never guessed they were eating elk.
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I also served Crescent Rolls frozen from earlier in the week. I actually forgot about the rolls until I started the potatoes, so I had to modify their defrosting and baking. They were supposed to defrost all day. Instead I placed them in the slightly warm oven (leftover warmness from baking the cake and cupcakes) while I started to prepare the potatoes. Midway through preparing the potatoes, I turned the oven on to preheat. After four minutes I removed the rolls from the oven and placed them on the stove top to finish defrosting/rising while the potatoes baked. Once the potatoes finished I baked the rolls as directed in the recipe and they turned out just as good as the fresh rolls.
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After stopping by PE's work for the birthday girl to show off the new do and for KLB to sell some jewelry (you can see some of her creations here.) Then we went home where I started baking and Moo watched movies and played around on Facebook. All was going well until Nana canceled because she has a cold and was not feeling well and then KLB canceled because she was not feeling well. (I wish the best to both of them and hope they are feeling better soon.) Moo decided that since KLB wouldn't be around to watch SYTYCD and Glee with us that she would reconsider Cooking W.'s invitation to attend the football game (I guess the boys and I aren't good enough company). Not a big deal, but she did leave in the middle of dinner and now I have an uncut cake in my refrigerator. There is always tonight.
Let us get on with the recipes.
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Aebleskivers
from Sparky
Print Recipe
5 cups flour
1 Tbsp sugar
2 tsp salt
3 tsp baking powder
3 1/2 cups milk
1 1/2 cups half & half
6 eggs (separated)
Mix dry ingredients in one bowl. In a separate large mixing bowl add milk, half & half, egg yolks, and beat. Slowly add dry ingredients, keep beating until very smooth and glossy. Whip egg whites until stiff and fold into batter mixture. Preheat aebleskiver pan with 1/2 tsp oil in each cup. When pan is hot, fill cups just under full. Once all cups are filled start turning Aebleskivers (using a toothpick, bamboo skewer, or knitting needle). Each turn will be small, pour uncooked batter to bottom of pan and slowly form sphere. When light golden brown remove to plate and sprinkle with powdered sugar. Serve with syrup or jam.
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Chocolate Cake
from Hershey's Kitchen
Print Recipe
1 3/4 cups flour
2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 cup Hershey's Cocoa
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
3/4 cup boiling water
Preheat oven to 350. Grease and flour two 9” round baking pans. In a large bowl mix flour, sugar, cocoa, baking power, baking soda and salt. Add eggs, milk, vanilla extract, and oil. Beat on medium speed for 2 minutes. Stir in boiling water with a spatula or spoon. Evenly pour batter into both baking pans. Bake in the oven for 30-35 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool.
++I also made cupcakes. Make the batter as directed. Pour batter into paper lined muffin pans. Bake for 20-22 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool.
++The cupcakes are extremely moist and delicious. I won't know about the cake until tonight.
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Chocolate Mousse
from Real Mom Kitchen
Print Recipe
1 tsp unflavored gelatin
1 Tbsp cold water
2 Tbsp boiling water
1/2 cup sugar
1/4 cup Hershey's Cocoa
1 cup cold whipping cream
1 tsp vanilla extract
Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended.
++The mousse I tasted from the spoon is delicious. How it pairs with the cake I will not know until tonight.
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Chocolate Buttercream Frosting
from MyRecipes.com
Print Recipe
1/2 cup butter, softened
1 tsp vanilla extract
1/8 tsp salt
1 (16-oz.) package powdered sugar
2/3 cup unsweetened cocoa
5 to 7 Tbsp milk
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Whisk together powdered sugar and cocoa. Gradually add powdered sugar mixture alternately with 3 Tbsp milk, 1 Tbsp at a time, beating at low speed until blended and smooth after each addition. Beat in up to 4 Tbsp additional milk for desired consistency.
++The frosting is delicious on cupcakes. I can't wait to see how it tastes with the cake and mousse.
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Perfect Cupcake Frosting and Filling
from ourbestbites.com
Print Recipe
3 Tbsp Flour
1/2 cup milk
1/2 cup real butter
1/2 cup granulated sugar
1 tsp vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, pour it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temperature or chill it in the fridge. It needs to be cooled completely. If it isn't cooled completely, it will melt the butter and the frosting will be runny. In an electric stand mixer with whisk attachment(s), beat the butter and the sugar for a minute or two until well combined and fluffy. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9--that's when the magic happens! Use it to fill cupcakes or other pastries, or as a frosting on top. One batch makes enough to frost 12 cupcakes with BIG tops or it will frost 24 if spreading a little on top.
++DELICIOUS!! This is going to used a lot in my house from now on. It is so worth the work.
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Hasselback Potatoes
from Mmm...Cafe
Print Recipe
4 medium baking potatoes
4 tsp minced garlic
2 Tbsp butter
coarse salt
freshly ground black pepper
Preheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices. Arrange the potatoes on a baking sheet. Melt butter and stir in minced garlic. Spread between the slits. Sprinkle some salt and freshly ground black pepper over the potatoes Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.
++While delicious, next time I will make the slices thinner.
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Bacon Wrapped Tenderloin a la Hunting W.
from Sparky
Print Recipe
1 tenderloin, sliced into 1" thick slices
bacon
butter, melted
garlic, minced
Wrap each slice of tenderloin around its sides with a slice of bacon, securing with toothpicks. Combine garlic with melted butter. Grill as desired topping the steak with the garlic butter a minute or so before the steak has reach desired doneness (nope, not a word).
++Anyone not in the know would have never guessed they were eating elk.
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I also served Crescent Rolls frozen from earlier in the week. I actually forgot about the rolls until I started the potatoes, so I had to modify their defrosting and baking. They were supposed to defrost all day. Instead I placed them in the slightly warm oven (leftover warmness from baking the cake and cupcakes) while I started to prepare the potatoes. Midway through preparing the potatoes, I turned the oven on to preheat. After four minutes I removed the rolls from the oven and placed them on the stove top to finish defrosting/rising while the potatoes baked. Once the potatoes finished I baked the rolls as directed in the recipe and they turned out just as good as the fresh rolls.
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August 8, 2009
Who Knew
Did you know you can make cornmeal from popcorn kernels? Well if you have a mill or if you know someone with a mill you can make cornmeal from popcorn kernels. How cool is that? I find it cool because I like to make mini corn dogs in mini muffin tins, taco casserole, and cornbread all of which use cornmeal. I happen to be so lucky as to have a sister that has a NutriMill grain mill and she loves me so she will so kindly grind me cornmeal from the popcorn kernels I gave her. I am so very excited to get the cornmeal. (Yes, I am that deprived of excitement in my life as to be excited by the prospect of fresh ground cornmeal.)
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Did you know you can make s'mores without a campfire? (Yes, I know many of you just uttered a collective "Duh!!") But I am sure there are some out there who thought to themselves, "Really, oo oo tell me more!" You can make s'mores in your kitchen OR with your outdoor grill.
Option 1 - Simply turn an electric burner on high or a gas burner to mid-flame, place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal (you don't want to burn your hand by accidentally forgetting that metal gets hot when you put it over a hot burner or a flame). Heat marshmallow over burner until desired gooeyness/brownness. Proceed with s'more making as usual.
Option 2 - Place chocolate on graham cracker or simply grab a package of ever so tasty Keebler Fudge Stripes Cookies. (Okay the frugal tip here would be to grab the least expensive chocolate striped graham cookies you can find but the Keebler ones are just so very tasty-as previously stated above.) Place in microwave and cook for 20-30 seconds.
Option 3 - Turn on toaster oven or oven broiler. Place chocolate on graham cracker. Top with a marshmallow. Place in toaster oven or in oven and cook until desired gooeyness/brownness. (Fudge Stripes cookies would be ever so tasty AND every so messy in this instance so I don't recommend them for the toaster oven/oven.)
Option 4 - Place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal AND is long enough to ensure you don't get burned by flames or radiating heat from the grill. Heat marshmallow over grill flame until desired gooeyness/brownness. Proceed with s'more making as usual.
DELICIOUS!
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Did you know you can make copycat versions of Heinz Ketchup, Bisquick, Bull's Eye Barbecue Sauce, and many other items? You can also make your own corn syrup, sweetened condensed milk, peanut butter, vanilla extract, and ricotta cheese? You can also make many other food and non-food items at home. Again, many of you probably just said, "Duh!!" and many of you said, "Really?!"
All of these items are quite easy to make and if you have food storage (which I do NOT) many of the items I mentioned (and many more recipes out there) can help you rotate through it. (From what I have read it seems as though that is something people with food storage like to do.) I may one day join the ranks of the food storage keepers but for now, I am content knowing that my sister expects me and my family to join her at her house if there ever is a disaster. (Yeah, yeah, I know I have to be able to get there, blah, blah, blah. She only lives 20 minutes away and if we had to walk or go some other way than on the roads it would be a shorter distance even if it wasn't a shorter time.)
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Over time I plan to share my favorite copycat and homemade alternative to store purchased recipes. If you want to request a specific recipe to be posted sooner than later, please do so.
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Did you know you can make s'mores without a campfire? (Yes, I know many of you just uttered a collective "Duh!!") But I am sure there are some out there who thought to themselves, "Really, oo oo tell me more!" You can make s'mores in your kitchen OR with your outdoor grill.
Option 1 - Simply turn an electric burner on high or a gas burner to mid-flame, place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal (you don't want to burn your hand by accidentally forgetting that metal gets hot when you put it over a hot burner or a flame). Heat marshmallow over burner until desired gooeyness/brownness. Proceed with s'more making as usual.
Option 2 - Place chocolate on graham cracker or simply grab a package of ever so tasty Keebler Fudge Stripes Cookies. (Okay the frugal tip here would be to grab the least expensive chocolate striped graham cookies you can find but the Keebler ones are just so very tasty-as previously stated above.) Place in microwave and cook for 20-30 seconds.
Option 3 - Turn on toaster oven or oven broiler. Place chocolate on graham cracker. Top with a marshmallow. Place in toaster oven or in oven and cook until desired gooeyness/brownness. (Fudge Stripes cookies would be ever so tasty AND every so messy in this instance so I don't recommend them for the toaster oven/oven.)
Option 4 - Place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal AND is long enough to ensure you don't get burned by flames or radiating heat from the grill. Heat marshmallow over grill flame until desired gooeyness/brownness. Proceed with s'more making as usual.
DELICIOUS!
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Did you know you can make copycat versions of Heinz Ketchup, Bisquick, Bull's Eye Barbecue Sauce, and many other items? You can also make your own corn syrup, sweetened condensed milk, peanut butter, vanilla extract, and ricotta cheese? You can also make many other food and non-food items at home. Again, many of you probably just said, "Duh!!" and many of you said, "Really?!"
All of these items are quite easy to make and if you have food storage (which I do NOT) many of the items I mentioned (and many more recipes out there) can help you rotate through it. (From what I have read it seems as though that is something people with food storage like to do.) I may one day join the ranks of the food storage keepers but for now, I am content knowing that my sister expects me and my family to join her at her house if there ever is a disaster. (Yeah, yeah, I know I have to be able to get there, blah, blah, blah. She only lives 20 minutes away and if we had to walk or go some other way than on the roads it would be a shorter distance even if it wasn't a shorter time.)
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Over time I plan to share my favorite copycat and homemade alternative to store purchased recipes. If you want to request a specific recipe to be posted sooner than later, please do so.
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