Sunday, December 16, 2007
Merry Christmas all!!!
I tried to post on the DB site, but it wouldn't let me =( So I will try again later but hopefully this will work.
Thursday, December 6, 2007
and the recipe is ~~~~
Chocolate Peanut Blowouts!!
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tsp baking soda
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
2 cups all purpose flour
3/4 cup semisweet chocolate pieces
3/4 cup honey roasted peanuts
3/4 cup coarsely chopped bite-size chocolate covered peanut butter cups (*about 15) ( I found the small baking cups I used a whole bag for my recipe.)
1. Preheat oven to 350. In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the sugars, baking soda and salt. Beat until combined, scraping sides of the bowl occasionally.
2. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in the cholocate pieces, peanuts, and chopped peanut butter cups.
3. Drop dough by generously rounded tsp 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven about 10 minutes or until lightly browned. Transfer to wire racks, cool. Makes about 30.
Enjoy them all!!!
Monday, November 26, 2007
ok so atleast the potato and yeast mixture looks right, and a little better than I remembered the first attempt. Just maybe this time it will work. I continued on, finally turning it out on to my floured board. Luckily, it appears to not be as sticky as the first attempt, but sticky it still is. I was determined NOT to add as much flour as the last time, as I read that the dough was to be sticky and that it would stay sticky. So I watched the clock and watched my flour and did my best to knead the stickness. So finally after the approximate 10-12 min of kneading I was ready to put it back in my bowl to rise.
Tuesday, November 20, 2007
I remembered seeing it before and the urge to make it was overwhelming. So here it is, and let me say that with that scoop of vanilla ice cream...wow was it good!!
ok, so I was asked to post the recipe as well. I am gonna post it as is in the book, For the crust, I made my own pastry dough, and well, that would be an even longer post, and I am too tired to do that :P haha.
Bananas Foster Tart
1 refrigerated pie crust, softened as directed on box,
or your own tart dough =)
2 medium bananas ( I added one, i like it full haha) cut into 1/4 inch thick slices
4 1/2 teaspoons light rum or 1/2 tsp rum extract plus 4 teaspoons water
2 teaspoons grated orange peel
2/3 cup chopped pecans
2/3 cup packed brown sugar
1/4 cup whipping cream
1/4 cup butter or margarine
1/2 tsp vanilla
vanilla ice cream, if Desired
1. Heat oven to 450. Make 1 pie crust as directed on box for one crust baked shell using 9 inch tart pan with a removable bottom, or 9 inch glass pie pan. Place 1 crust in pan, press in bottom and up sides of pan. Trim edge if necessary. Bake 9-11 minutes or until light golden brown. Cool 5 minutes. (ok for this section, if you are using your own tart dough, then just bake it as you would for that recipe. mine was at 350 for about 20 min. )
2.In a small bowl, mix bananas and rum to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans.
3.In heavy 2-quart saucepan, mix brown sugar, whipping cream and butter. Cook and stir over medium-high heat 2-3 minutes or until mixture boils. Cook 2-4 minutes longer, stirring constantly, until mixture has thickened and is deep golden brown.
4.Remove saucepan from heat, stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream. Store in refigerator.
there we go =) all enjoy.
Man, it was so tasty. The sweetness of the spices with crunch of pecans and carrots, and a wonderful tangy bite of the Cranberries. I have never added anything but some zest to cream cheese icing before, but mm those tangy little berries do some good flavor to it. and I loved the little shots of red coming through the white of it. Not sure if I did this right, but it was fun none the less, and I came up with a yummier way to have carrot cake!!
Ok so I was asked to post this one as well. so here we go..
Cranberry Carrot Cupcakes, with Cranberry Cream Cheese Icing...
3 cups all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp cloves
2 sticks unsalted butter
2 cups sugar
2 large eggs
1 tsp vanilla sextract
1 can crushed pineapple, about 1 cup
2/3 cup dried, chopped cranberries
2/3 cup chopped pecans
1 cup finely shredded carrots
1. position a rack in the lower third of the oven and preheat to 350. 2 cup cake pans with papers.
2. SIft together the flour, baking powder, cinnamon, baking soda, nutmeg, salt and cloves onto a piece of wax paper and set aside
3. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color , about 45 seconds. Add the sugar in a steady stream, then stop the machine and scrape down the sides of the bowls, until the mixture is very light in color and texture, about 3 minutes. One at a time, beat in the eggs, beating well after each addition, then add the vanilla.
4. Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with 2 additions of the pineapple. After each addition, beat just until smooth and scrap down the sides of the bowl. Fold in the cranberries, pecans and carrot.
5. scoop by tbsp fulls into prepared cups, fill about 3/4 the way. bake until the tops spring bake and cakes are golden on top, and a toothpic inserted in the centers come out clean. About 15-20 min. ( I baked them closer to the 15, so watch them from that time on. ). Cool on wire rack.
Cranberry Cream Cheese Icing.
1 8oz cude cream cheese, softened at room temp
1/2 cup butter, softened at room temp
about 1 lb of powedered sugar
2 tsp vanilla extract
1 cup chopped dried cranberries
In a medium sized bowl, beat butter, cream cheese and vanilla until smooth. Slowly add the powedered sugar, you will add more based on your taste of the icing. You want the icing to a nice spreadable consistency. At that point you can stir in the dried cranberries. Spread on your cupcakes =).
Friday, November 16, 2007
With the White chili..had to come the normal meaty red bean chili. a nice flavor, slight heat, perfect for the cold weather we have been having. Topped off with some shredded coldy and jack cheese, onions and green onions. It quite hit the spot. Of course I had all those toppings plus more. I made cheesy bread sticks and chips. Lots of chili left now.
Busted out some cookies, and made the pumpkin bars again, they were too good not to remake. And then I thought, ohh Angel made that evil strawberry pie..I should try to turn that into bars. Well, I added a package of Sparkling WIld Strawberry Jello to it. Added wonderful flavor, but the whipped cream was still just not stiff enough to hold a bar shape. So I decided it was perfect for Parfaits ;). Very tasty, am very glad that she passed that recipe on to me!!
So, in the end, it was still fun and tasty. I just chose to keep the party open a week, and will make everyone buy stuff via catalog haha make up fo all the food I have left over.
Tuesday, November 13, 2007
Here is a small picture, am still learning how to get these pictures to look as awesome as everyone else's but these are the bars and the Snickerdoodles again. After these, I really wouldn't make a pumpkin pie again unless it was requested, they were just SO good, and a huge hit, I had to copy the recipe for 10 people =). So here is the recipe for all of you =)
Pumpkin Pie Bars:
1 1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1 1/2 sticks) cold butter or margarine
1 cup old fashioned or quick-cooking oats, uncooked
1/2 cup shopped pecans
1 pkg. (8oz) cream cheese, softened
1 can (15oz) pumpkin
1 Tbsp. pumpkin pie spice*
*I used a cinnamon spice mixture here, just because I really like it
Preheat oven to 350 . Line a 13x9 baking dish with foil, with ends of foil extending over sides of pan. Grease foil.
Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl, cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in oats and pecans. Reserve 1 cup of the oat mixture, press remaining mixture onto bottom of pan. Bake 15. min.
Beat cream cheese, remaining 1/2 cup granulated sugar, eggs, pumpkin and spice small bowl with electric mixer on medium speed until well blended. Pour over crust, sprinkle with reserved crumb mixture.
Bake 25 min. Cool completely on wire rack. Use foil handles to lift from pan. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator. ( I had none left over so didn't get this far ha-ha)
Thursday, November 8, 2007
I got that book in 1991 when I was 14, and I stole it..kind of. My Grandma could no longer live on her own, and my Great Aunt and Uncle could no longer care for her so we were moving her to a home. I remember hearing everyone talk about what they were keeping and thought to myself "how could these people talk like this of her, she is just going somewhere else to live, shes not gone and they are already talking like she is." I picked up a box to take to the car, and there on top was her Joy of Cooking. See I spent every weekend I could with my Grandma, for as long as I could remember, probably since I had been 7 yrs old. It was my favorite place to be. Begging mom on Friday night to take me, stay up late eating homemade Carmel corn and watching Golden Girls..when it came on at 11pm. We would wake up early on Saturday mornings and make silver dollar pancakes and bacon for breakfast then spend the day watching the Price is Right and learning how to crotchet. It was in the late afternoon that I couldn't wait for. We always baked Cookies, Snickerdoodles. So as I put that box into the car, I took her book and slid it under my Grandpa's seat and finished packing. As we got in the car, my Aunt, my Grandma, my Grandpa and I; I spoke up and told Grandpa not to move his seat. When he asked Why I explained about the book. My Aunt, down from Oregon looked at me and said " Tina, Grandma always told me the one thing she always wanted you to have was that Cook book, Its yours and no one else will get it. You take it home and remember your time with her." I remember tears in both of our eyes and it still brings tears even now.
So, as soon as I through out the idea of Chicken and Dumplings I thought, well the Snickerdoodles of course. So I pulled out that book, of which I have not opened in over 10yrs and went to the index. To my surprise there was no snickerdoodle recipe. Bummed I was, I know that is the book we used all those Saturdays baking. So I sat down and opened the book. The cover is her scribble for 2 persimmon recipes (she loved her persimmon's). The next page is the note I made of getting the book in 1991, and then her passing in 2001. and the next page on the top Right hand corner was the scribble of Snickerdoodle Cookies. That right there told me I was to do this post and make those cookies.
As you can see, the recipe was minimal. No more than the ingredients, a bit of sifting, rolling the balls, the cinnamon&sugar, the oven temp and time to bake. Leave it to Grandma to make it that simple. They were the best cookies. The reason Mom always gave in, was the knowledge that I would be bringing home some of her favorite Cookies on Sunday.
I have been baking since then, I have always been thankful for the passion and ability to bake that I have, and have always said I have it because of my Grandma (yes she is my great grandma but they were always just grandma lol). By the time I was old enough to do it on my own, I would bake cakes, and pies and cobblers. and I still think of her when I bake, for it truly is because of her that I can.
So, I made my Grandma's Snickerdoodles for this post, a wonderful tender cookie with a little a cinnamon crunch. The whole thing just melts in your mouth. And now that I have it again, it will be a regular in my holiday baking. Thank you for hosting Apples&Thyme, what a Wonderful thought it was to dedicate something this memorable to those amazing women that left their imprints on our lives, and for helping me rediscover My Grandma's Snickerdoodles!!
Made with Love and fond Memories of My Grandma Irene!!
Sunday, November 4, 2007
Friday, November 2, 2007
Its a heck of a week, a 32nd Birthday cake I have just finished for my friend. I would post a picture, but well, its along the lines of Adult's only, and to save the hassel of offending anyone, I will choose to just mention it, then we Bake Sunday, so I might as well keep going and get my holiday recipes in full gear.
Has been the perfect start to the weekend =)
Friday, October 19, 2007
I look at this as a means to express myself, show stuff I have done, and ramble about my baking and Design adventures. Can only be a good thing I think.
Well sadly it took so long for me to come up with names and titles and urls..that haha now I must get ready for work and go there..hehe wow, yet another place to check daily.