Monday, June 27, 2011
Peanut Butter Playdough
Mix equal parts (I used 1 cup) of peanut butter, dry milk, and honey. When smooth, cover and refrigerate for one hour. Let your kids play away- mine had fine using pretzels, chocolate chips, and coconut to make strange creatures then ate the tasty results.
Sopapilla Pie
I made this for a ward party and I don't think I've ever had so many people ask me for a recipe. This one is shockingly easy.
Sopapilla Pie
2 rolls of refrigerated crescent dough
2 (8oz) bricks of cream cheese, room temp.
1 cup sugar
1 tsp vanilla
1/2 cup honey
sugar and cinnamon
Preheat oven to 350. Lightly grease a 9x13 baking dish. Lightly press 1 roll of crescent dough into bottom of pan. With a hand mixer, combine cream cheese, sugar, and vanilla until smooth. Spread over dough. Press second roll of crescent dough over cream cheese mixture (I rolled mine out with a rolling pin in a little flour first.). Sprinkle with sugar and cinnamon, then bake in preheated oven for 25 minutes or so until golden brown. While hot, drizzle with honey. Let cool completely, cut into squares, and serve.
This would be delicious with nuts in the filling, or served with ice cream and chocolate syrup or caramel.
Sopapilla Pie
2 rolls of refrigerated crescent dough
2 (8oz) bricks of cream cheese, room temp.
1 cup sugar
1 tsp vanilla
1/2 cup honey
sugar and cinnamon
Preheat oven to 350. Lightly grease a 9x13 baking dish. Lightly press 1 roll of crescent dough into bottom of pan. With a hand mixer, combine cream cheese, sugar, and vanilla until smooth. Spread over dough. Press second roll of crescent dough over cream cheese mixture (I rolled mine out with a rolling pin in a little flour first.). Sprinkle with sugar and cinnamon, then bake in preheated oven for 25 minutes or so until golden brown. While hot, drizzle with honey. Let cool completely, cut into squares, and serve.
This would be delicious with nuts in the filling, or served with ice cream and chocolate syrup or caramel.
Tuesday, May 31, 2011
Noodles, Noodles, Noodles
No, I'm not dead. I've just been on a "lean-out" getting ready for a race, so there hasn't been much going on in the kitchen. Thankfully, pasta is back in my diet, and I've got a few recipes to share.
Teriyaki Pasta Salad
1 pound bow tie pasta, cooked according to package directions
craisins
honey-roasted peanuts
green onions
chicken
sesame seeds
sliced water chestnuts
mandarin oranges
Sauce:
2/3 cup teriyaki
2/3 cup white wine vinegar
1/3 cup oil
2-4 tablespoons sugar
I assume you know how to make a pasta salad. Knock yourself out.
One note: the flavor of the sauce mellows a lot over time. I usually cook the noodles and combine with the sauce and refrigerate for a few hours or overnight, then toss in the remaining ingredients just before serving.
8 oz. soba (buckwheat) noodles (sub spaghetti if you like)
1 cup edamame
1 cup shredded carrots
2 Tbs. sesame seeds
1/4 cup peanut butter
2 T reduced sodium soy sauce
2 T canola oil
2 T hot water
1 T rice vinegar
1 T sesame oil
1T honey
1 1-inch piece fresh ginger, peeled and chopped
1 clove garlic, peeled and chopped
Cook noodles according to package directions. Drain, rinse with cold water, drain again.
Toss the cooked noodles with edamame, carrots, and sesame seeds, set aside.
Mix remaining ingredients in food processor or blender until smooth. Toss into noodle mixture. I like my peanut sauces a little sweet, so I added a little sugar to taste.
I'll be honest...this one was not my favorite. Bruce loved it, however, so it makes the cut.
1 3.75 oz. pkg. cellophane/bean thread noodles
1 T cornstarch
1 cup light coconut milk
1 T canola oil
1/4 cup chopped onion
1 red pepper, chopped
1 clove garlic, minced
2 tsp. minced fresh ginger
2 green onions, chopped
1 tsp. curry powder
1/4 tsp. salt
1 lb. pork chops, cut into bite size pieces
1 Tbs. lime juice
1 Tbs. chopped cilantro
Soak noodles in hot water for 10 minutes. Drain and keep warm. (Like any of these recipes, you can sub any noodle you like.)
In a small bowl, whisk together cornstarch and coconut milk, set aside.
Heat oil in a small pan. Add pork and cook for 3 to 4 minutes. Add onion, saute 2 minutes. Add red pepper, garlic, ginger, green onions, curry, and salt; cook 2 minutes more, or until pork is no longer pink inside.
Create a well in the center of pan, then add milk mixture and lime juice. Heat 30 seconds or until it starts to thicken, mix with rest of the ingredients. Cook 1 minutes. Serve over noodles, sprinkled with cilantro.
Teriyaki Pasta Salad
1 pound bow tie pasta, cooked according to package directions
craisins
honey-roasted peanuts
green onions
chicken
sesame seeds
sliced water chestnuts
mandarin oranges
Sauce:
2/3 cup teriyaki
2/3 cup white wine vinegar
1/3 cup oil
2-4 tablespoons sugar
I assume you know how to make a pasta salad. Knock yourself out.
One note: the flavor of the sauce mellows a lot over time. I usually cook the noodles and combine with the sauce and refrigerate for a few hours or overnight, then toss in the remaining ingredients just before serving.
*******
Summer Soba Noodles8 oz. soba (buckwheat) noodles (sub spaghetti if you like)
1 cup edamame
1 cup shredded carrots
2 Tbs. sesame seeds
1/4 cup peanut butter
2 T reduced sodium soy sauce
2 T canola oil
2 T hot water
1 T rice vinegar
1 T sesame oil
1T honey
1 1-inch piece fresh ginger, peeled and chopped
1 clove garlic, peeled and chopped
Cook noodles according to package directions. Drain, rinse with cold water, drain again.
Toss the cooked noodles with edamame, carrots, and sesame seeds, set aside.
Mix remaining ingredients in food processor or blender until smooth. Toss into noodle mixture. I like my peanut sauces a little sweet, so I added a little sugar to taste.
*******
Curry Cellophane NoodlesI'll be honest...this one was not my favorite. Bruce loved it, however, so it makes the cut.
1 3.75 oz. pkg. cellophane/bean thread noodles
1 T cornstarch
1 cup light coconut milk
1 T canola oil
1/4 cup chopped onion
1 red pepper, chopped
1 clove garlic, minced
2 tsp. minced fresh ginger
2 green onions, chopped
1 tsp. curry powder
1/4 tsp. salt
1 lb. pork chops, cut into bite size pieces
1 Tbs. lime juice
1 Tbs. chopped cilantro
Soak noodles in hot water for 10 minutes. Drain and keep warm. (Like any of these recipes, you can sub any noodle you like.)
In a small bowl, whisk together cornstarch and coconut milk, set aside.
Heat oil in a small pan. Add pork and cook for 3 to 4 minutes. Add onion, saute 2 minutes. Add red pepper, garlic, ginger, green onions, curry, and salt; cook 2 minutes more, or until pork is no longer pink inside.
Create a well in the center of pan, then add milk mixture and lime juice. Heat 30 seconds or until it starts to thicken, mix with rest of the ingredients. Cook 1 minutes. Serve over noodles, sprinkled with cilantro.
Wednesday, March 09, 2011
Pizza Crust
I love King Arthur Flour's website. I made the pizza crust the other night and it was a winner.
Here's the link for you.
I wanted a crispy crust so I cooked my crust for the 8 minutes then flipped it over before I added the toppings: carmelized onions, pears, pecans, craisins, feta, and just enough mozzarella to hold everything on. Delicious. Still delicious the next morning, cold.
The girls had pepperoni. Boring, but delicious to them.
P.S. Sometimes I will skip a rising or a resting when making bread...I fail to properly manage my time or I tell myself it doesn't matter, but really, it does. For the crust to stretch to the pan right, you have to press it out a little, let it rest, press it out a little, let it rest, and so on until it keeps its shape. Be patient! and the bread will be your reward.
Here's the link for you.
I wanted a crispy crust so I cooked my crust for the 8 minutes then flipped it over before I added the toppings: carmelized onions, pears, pecans, craisins, feta, and just enough mozzarella to hold everything on. Delicious. Still delicious the next morning, cold.
The girls had pepperoni. Boring, but delicious to them.
P.S. Sometimes I will skip a rising or a resting when making bread...I fail to properly manage my time or I tell myself it doesn't matter, but really, it does. For the crust to stretch to the pan right, you have to press it out a little, let it rest, press it out a little, let it rest, and so on until it keeps its shape. Be patient! and the bread will be your reward.
Monday, February 28, 2011
If you are mad I haven't updated lately...
It's because of this amazing cookbook.
My friend Steph recommended it and I don't even bother putting it away with my other cookbooks because I constantly use it. And, if I only liked one or two recipes I would happily repost them on my blog, but putting 30 of their recipes on my blog just seems a little rude.
This book is worth every cent of the purchase price so just get one for yourself.
My friend Steph recommended it and I don't even bother putting it away with my other cookbooks because I constantly use it. And, if I only liked one or two recipes I would happily repost them on my blog, but putting 30 of their recipes on my blog just seems a little rude.
This book is worth every cent of the purchase price so just get one for yourself.
Monday, January 24, 2011
Cherry Cake Pudding
Cherry Cake Pudding
from Pioneer Woman
Cake Ingredients:
1 cup sugar
2 T butter, softened
1 egg
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup milk
1 can cherries in syrup (NOT cherry pie filling!) drained, juice reserved
1/2 cup pecans, finely chopped
Sauce:
1 cup juice from cherries (add water to make 1 cup if necessary)
1 cup sugar
1 T flour
1 T butter
1 tsp vanilla
Preheat oven to 325 degrees. Grease a square 9x9 baking dish.
Cream sugar and butter. Add egg and mix well. Sift together flour, baking powder, and salt, then add to mixing bowl alternatively with milk. Add cherries and nuts and mix gently. Pour batter into buttered dish and smooth out surface. Bake for 40 minutes, or until golden brown and no longer jiggly (Mine took about 47 minutes).
While cake is baking, make the sauce by whisking together juice, sugar, and flour in a small saucepan. Bring to a boil and simmer 8-10 minutes, until thick. Remove from heat and stir in butter and vanilla.
Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. Let sit at least 10 minutes before serving. Serve with remaining sauce and whipped cream.
from Pioneer Woman
Cake Ingredients:
1 cup sugar
2 T butter, softened
1 egg
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup milk
1 can cherries in syrup (NOT cherry pie filling!) drained, juice reserved
1/2 cup pecans, finely chopped
Sauce:
1 cup juice from cherries (add water to make 1 cup if necessary)
1 cup sugar
1 T flour
1 T butter
1 tsp vanilla
Preheat oven to 325 degrees. Grease a square 9x9 baking dish.
Cream sugar and butter. Add egg and mix well. Sift together flour, baking powder, and salt, then add to mixing bowl alternatively with milk. Add cherries and nuts and mix gently. Pour batter into buttered dish and smooth out surface. Bake for 40 minutes, or until golden brown and no longer jiggly (Mine took about 47 minutes).
While cake is baking, make the sauce by whisking together juice, sugar, and flour in a small saucepan. Bring to a boil and simmer 8-10 minutes, until thick. Remove from heat and stir in butter and vanilla.
Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. Let sit at least 10 minutes before serving. Serve with remaining sauce and whipped cream.
Monday, January 10, 2011
Oatmeal Bread
I found a recipe for delicious looking oatmeal molasses rolls, and in the intro, the blog author posted that she wasn't an experienced bread maker and she had made a few modifications to the recipe (the original was James Beard). So I made the rolls which had great flavor but were dense and hard little rocks. When will I learn???? After my roll failure I googled the James Beard Oatmeal Molasses Bread and gave the concept a second attempt with the un-polluted recipe- it was a delicious success.
So, although I'm a confessed recipe manipulator, take my advice and leave this one as is.
Oatmeal Bread
by James Beard
2 packages active dry yeast (or 5 tsp)
2 teaspoons sugar
1 cup lukewarm water (110-115 degrees)
1/3 cup butter
1 cup boiling water
1 cup rolled oats
1/3 cup molasses
1 T salt
1 egg
5-5 1/2 cups bread flour (I used white)
Dissolve yeast and sugar in 1 cup lukewarm water. Let stand for 10 minutes then stir well. Place butter and boiling water in bowl of mixer and stir until completely melted. Add rolled oats, molasses and salt. Mix thoroughly and cool to lukewarm (don't skip this- you want the oats to dissolve a little). Add the yeast mixture to the oat mixture, followed by the egg, then flour. (Dough should pull away from sides but still stick to the bottom of mixing bowl).
Put the dough in a greased mixing bowl, turning so all sides are greased, then cover and refrigerate for 2-4 hours. Turn out the chilled dough on a floured work surface (I skip the flour and lightly spray my counter with cooking spray). Shape into 2 loaves and place in greased loaf pans. Cover with a dish towel and let rise until doubled, about 2 hours.
Preheat oven to 350. Bake bread until loaves are nicely browned (here's my only point of contention with the recipe: It said the loaves would take an hour to cook, and mine were done in 42 minutes. Be advised.). Remove bread from pans and cool on a rack, brushing tops with butter if desired.
To my friends who are SAF yeast users (like me): I did switch up the dough making just a hair since I don't proof my yeast: I heated both cups of water to boiling and poured it over the butter, sugar, molasses, salt, and oats, then cooled to lukewarm. Then I added the yeast, egg, and flour.
So, although I'm a confessed recipe manipulator, take my advice and leave this one as is.
Oatmeal Bread
by James Beard
2 packages active dry yeast (or 5 tsp)
2 teaspoons sugar
1 cup lukewarm water (110-115 degrees)
1/3 cup butter
1 cup boiling water
1 cup rolled oats
1/3 cup molasses
1 T salt
1 egg
5-5 1/2 cups bread flour (I used white)
Dissolve yeast and sugar in 1 cup lukewarm water. Let stand for 10 minutes then stir well. Place butter and boiling water in bowl of mixer and stir until completely melted. Add rolled oats, molasses and salt. Mix thoroughly and cool to lukewarm (don't skip this- you want the oats to dissolve a little). Add the yeast mixture to the oat mixture, followed by the egg, then flour. (Dough should pull away from sides but still stick to the bottom of mixing bowl).
Put the dough in a greased mixing bowl, turning so all sides are greased, then cover and refrigerate for 2-4 hours. Turn out the chilled dough on a floured work surface (I skip the flour and lightly spray my counter with cooking spray). Shape into 2 loaves and place in greased loaf pans. Cover with a dish towel and let rise until doubled, about 2 hours.
Preheat oven to 350. Bake bread until loaves are nicely browned (here's my only point of contention with the recipe: It said the loaves would take an hour to cook, and mine were done in 42 minutes. Be advised.). Remove bread from pans and cool on a rack, brushing tops with butter if desired.
To my friends who are SAF yeast users (like me): I did switch up the dough making just a hair since I don't proof my yeast: I heated both cups of water to boiling and poured it over the butter, sugar, molasses, salt, and oats, then cooled to lukewarm. Then I added the yeast, egg, and flour.
Caprese Pasta
Caprese Pasta
from Family Circle
1 pound cavatappi pasta (or any short tube shape)
1 1/2 pounds tomatoes, cored, seeded, and chopped
3 T extra-virgin olive oil
2 T balsamic vinegar
2 T capers (I left these out)
1/4 cup black olives, chopped
1/2 pound fresh mozzarella, cut into small cubes
1 cup fresh basil, chopped or torn into small pieces
Cook pasta according to package directions, drain. Add remaining ingredients and stir well. Serve warm or cold. (We ate it hot for dinner, and I ate the leftovers cold for lunch the next day and both were delicious. Also, spring for the best balsamic vinegar you can find- it really makes a difference.)
from Family Circle
1 pound cavatappi pasta (or any short tube shape)
1 1/2 pounds tomatoes, cored, seeded, and chopped
3 T extra-virgin olive oil
2 T balsamic vinegar
2 T capers (I left these out)
1/4 cup black olives, chopped
1/2 pound fresh mozzarella, cut into small cubes
1 cup fresh basil, chopped or torn into small pieces
Cook pasta according to package directions, drain. Add remaining ingredients and stir well. Serve warm or cold. (We ate it hot for dinner, and I ate the leftovers cold for lunch the next day and both were delicious. Also, spring for the best balsamic vinegar you can find- it really makes a difference.)
Thursday, January 06, 2011
Chipotle Chicken Cheesesteak Sandwiches
Chipotle Chicken Cheesesteaks
12 oz chicken breast, thinly sliced
1 small onion, diced
1 bell pepper (any color), diced
2 tsp/2 cloves minced garlic
1/4 tsp thyme
1/2 tsp salt
1 T chipotle chiles in adobo sauce
1 cup grated cheese
4 buns
1 T oil
Over medium high heat, saute chicken in oil. Remember your saute "rules:" Don't crowd the pan and don't stir too frequently. When chicken is cooked through, remove to a plate and tent with foil to keep warm. To same pan add peppers and onions and cook until soft, about 5 minutes. Add chicken back into pan, seasoning with salt and thyme. For the chipotle chiles: you will have to buy a little can of these in the Mexican food aisle. For mild or medium sandwiches, just stir in a tablespoon of the sauce only for a great smoky flavor. For a little more heat, also pull out one chile, finely dice it, and stir that in as well. Reserve the remaining chiles and sauce for another use (I usually divide the remnants into 3 or 4 tiny tupperwares and freeze for later). Sprinkle meat mixture with cheese, remove from heat and cover with lid. When cheese is melted serve on buns.
12 oz chicken breast, thinly sliced
1 small onion, diced
1 bell pepper (any color), diced
2 tsp/2 cloves minced garlic
1/4 tsp thyme
1/2 tsp salt
1 T chipotle chiles in adobo sauce
1 cup grated cheese
4 buns
1 T oil
Over medium high heat, saute chicken in oil. Remember your saute "rules:" Don't crowd the pan and don't stir too frequently. When chicken is cooked through, remove to a plate and tent with foil to keep warm. To same pan add peppers and onions and cook until soft, about 5 minutes. Add chicken back into pan, seasoning with salt and thyme. For the chipotle chiles: you will have to buy a little can of these in the Mexican food aisle. For mild or medium sandwiches, just stir in a tablespoon of the sauce only for a great smoky flavor. For a little more heat, also pull out one chile, finely dice it, and stir that in as well. Reserve the remaining chiles and sauce for another use (I usually divide the remnants into 3 or 4 tiny tupperwares and freeze for later). Sprinkle meat mixture with cheese, remove from heat and cover with lid. When cheese is melted serve on buns.
Jicama Salad
I think the best gifts make you feel like the giver REALLY KNOWS you, and the worst gifts make you wonder who in the hell the giver thinks you are.
Some might think the gift of a giant jicama is a little strange, but my SIL Tiff knows how much I love jicama, so this was a welcome surprise.
I brought it all the way home from Phoenix and crafted this tasty salad.Jicama Salad
1 extremely large jicama, or 2 medium
2 cups frozen corn, thawed
1 can black beans, rinsed and drained
1/4 cup ranch dressing
2 T barbecue sauce
2 T vinegar (apple cider, red wine...something light colored)
cilantro and Ranchero (queso fresco) cheese for garnish.
In a medium bowl, whisk together ranch, BBQ, and vinegar. Add corn, beans, and peeled and diced jicama. Garnish with fresh cilantro and crumbled Mexican cheese.
Wednesday, December 01, 2010
Sweet Potato Casserole
Sweet Potato Casserole
from Allrecipes
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup brown sugar
1/2 tsp vanilla
2 eggs, beaten
Streusel topping:
1 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/3 cup butter
1 cup chopped pecans
Preheat oven to 350. Grease a 9x13 baking dish.
In a large bowl, whisk together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla, and eggs. Spread into prepared baking dish.
In a small bowl, whisk together sugar, flour, and cinnamon. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over sweet potatoes.
Bake for 25-30 minutes until golden brown.
from Allrecipes
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup brown sugar
1/2 tsp vanilla
2 eggs, beaten
Streusel topping:
1 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/3 cup butter
1 cup chopped pecans
Preheat oven to 350. Grease a 9x13 baking dish.
In a large bowl, whisk together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla, and eggs. Spread into prepared baking dish.
In a small bowl, whisk together sugar, flour, and cinnamon. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over sweet potatoes.
Bake for 25-30 minutes until golden brown.
Pumpkin Pecan Pie
This allows me to avoid that uncomfortable feeling I get when I have to choose between 2 equally delicious things.
Pumpkin Pecan Pie
from Sue
1 (9 inch) pie shell, unbaked
Pumpkin Filling:
1 egg, lightly beaten
1 cup canned pumpkin
1/3 cup sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground cloves
Pecan Layer:
2 eggs, lightly beaten
2/3 cup corn syrup
2/3 cup sugar
2 T butter, melted
1/2 tsp vanilla
1 cup pecan halves
In a small bowl stir together all ingredients for pumpkin filling until well blended (I subbed an equivalent amount of pumpkin pie spice for the spices because I am lazy.). Spread evenly into the bottom of pie shell. In another bowl, stir together pecan layer ingredients. If you store your nuts in the freezer like I do mine (and Bruce's), make sure they are at room temperature before using, because frozen nuts will ruin your cook times. Carefully spoon pecan filling over pumpkin layer. Bake at 350 for 1 hour or until filling is set around edge. Cool before serving.
Pumpkin Pecan Pie
from Sue
1 (9 inch) pie shell, unbaked
Pumpkin Filling:
1 egg, lightly beaten
1 cup canned pumpkin
1/3 cup sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground cloves
Pecan Layer:
2 eggs, lightly beaten
2/3 cup corn syrup
2/3 cup sugar
2 T butter, melted
1/2 tsp vanilla
1 cup pecan halves
In a small bowl stir together all ingredients for pumpkin filling until well blended (I subbed an equivalent amount of pumpkin pie spice for the spices because I am lazy.). Spread evenly into the bottom of pie shell. In another bowl, stir together pecan layer ingredients. If you store your nuts in the freezer like I do mine (and Bruce's), make sure they are at room temperature before using, because frozen nuts will ruin your cook times. Carefully spoon pecan filling over pumpkin layer. Bake at 350 for 1 hour or until filling is set around edge. Cool before serving.
Pumpkin Bread Pudding
Pumpkin Bread Pudding
1 T unsalted butter
1 lb of bread, cubed (about 10 cups. Use something a little bit dense: no Wonderbread)
4 large eggs plus 2 large egg yolks
2 cups heavy cream
2 cups milk
1 (15 0z) can pumpkin puree
1 cup brown sugar
1 T pumpkin pie spice
2 tsp vanilla
1/4 tsp salt
Heat oven to 350. Grease a 9x13 baking dish with butter.
Bake bread cubes in a roasting pan, tossing several times, 15 to 20 minutes until bread feels dry and slightly firm. Transfer cubes to a large bowl. Turn off oven.
In another bowl, whisk together eggs, cream, milk, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Add bread cubes, toss to coat. Pour mixture into prepared baking dish, cover, and chill overnight.
Heat oven to 350. Place uncovered baking dish in a large roasting pan and pour enough BOILING water into roasting pan to come halfway up sides of dish. (This is called a water bath, and it is absolutely necessary for this recipe, and the water must absolutely be boiling. That's why it's in CAPS.) Bake 50-60 minutes until a knife tests clean. Remove pudding from roasting pan and let cool until warm to serve.
Serve dusted with powdered sugar or whipped cream.
1 T unsalted butter
1 lb of bread, cubed (about 10 cups. Use something a little bit dense: no Wonderbread)
4 large eggs plus 2 large egg yolks
2 cups heavy cream
2 cups milk
1 (15 0z) can pumpkin puree
1 cup brown sugar
1 T pumpkin pie spice
2 tsp vanilla
1/4 tsp salt
Heat oven to 350. Grease a 9x13 baking dish with butter.
Bake bread cubes in a roasting pan, tossing several times, 15 to 20 minutes until bread feels dry and slightly firm. Transfer cubes to a large bowl. Turn off oven.
In another bowl, whisk together eggs, cream, milk, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Add bread cubes, toss to coat. Pour mixture into prepared baking dish, cover, and chill overnight.
Heat oven to 350. Place uncovered baking dish in a large roasting pan and pour enough BOILING water into roasting pan to come halfway up sides of dish. (This is called a water bath, and it is absolutely necessary for this recipe, and the water must absolutely be boiling. That's why it's in CAPS.) Bake 50-60 minutes until a knife tests clean. Remove pudding from roasting pan and let cool until warm to serve.
Serve dusted with powdered sugar or whipped cream.
Cinnamon Roll Caramel Popcorn
This stuff is pure evil. Double it.
Cinnamon Roll Caramel Popcorn
12 cups popped popcorn (1/2 cup kernels or 2 reg size bags microwave popcorn)
1 cup pecan halves
1 cup brown sugar
1 tsp cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1 tsp vanilla
1/2 tsp baking soda
4-6 oz of your favorite white chocolate
Remove all un-popped kernels and place popcorn in a large bowl or on cookie sheets lined with parchment/waxed paper. Sprinkle with pecan halves.
In a large saucepan combine brown sugar, cinnamon, butter, and corn syrup. Bring to a good boil (Stir frequently, if not constantly) and boil for 2 to 2 1/2 minutes, until mixture looks a little bit thick and caramel-ly. Whisk in vanilla and baking soda. Mixture will foam and rise.
Pour caramel over popcorn and nuts and stir to combine.
If you like it crunchy: Pour out onto a foil/parchment lined jelly roll pan and bake for 30 minutes at 250, stirring every 10 minutes.
If you like it soft: Don't bake it.
Either way: spread mixed popcorn out onto a jelly roll pan (If you started in a jelly roll pan, like I did, you can just leave it in there). Melt white chocolate and drizzle over popcorn. Let chocolate harden before breaking up popcorn and putting into plastic bags or storage containers.
Cinnamon Roll Caramel Popcorn
12 cups popped popcorn (1/2 cup kernels or 2 reg size bags microwave popcorn)
1 cup pecan halves
1 cup brown sugar
1 tsp cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1 tsp vanilla
1/2 tsp baking soda
4-6 oz of your favorite white chocolate
Remove all un-popped kernels and place popcorn in a large bowl or on cookie sheets lined with parchment/waxed paper. Sprinkle with pecan halves.
In a large saucepan combine brown sugar, cinnamon, butter, and corn syrup. Bring to a good boil (Stir frequently, if not constantly) and boil for 2 to 2 1/2 minutes, until mixture looks a little bit thick and caramel-ly. Whisk in vanilla and baking soda. Mixture will foam and rise.
Pour caramel over popcorn and nuts and stir to combine.
If you like it crunchy: Pour out onto a foil/parchment lined jelly roll pan and bake for 30 minutes at 250, stirring every 10 minutes.
If you like it soft: Don't bake it.
Either way: spread mixed popcorn out onto a jelly roll pan (If you started in a jelly roll pan, like I did, you can just leave it in there). Melt white chocolate and drizzle over popcorn. Let chocolate harden before breaking up popcorn and putting into plastic bags or storage containers.
Chantilly Potatoes
I had a "Practice Thanksgiving" party a couple of weeks ago with some friends in the neighborhood. I got to try some new and delicious recipes!
Chantilly Potatoes
from My Kitchen Cafe/Cook's Country
3 pounds yukon gold potatoes, peeled, cubed, boiled, drained, and smashed (still hot)
1 tsp salt
1/2 tsp pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Season smashed potatoes with salt and pepper.
In a large bowl, beat the heavy cream until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes until the cream is mostly absorbed. Lightly grease a 2 quart baking dish. Carefully spoon the potatoes into the dish. Take care not to deflate the potatoes and don't stress about them being perfect on top. Fold all but 1/4 cup of the cheese into the remaining cream then spread that over the potatoes. Sprinkle with remaining cheese.
At this point you can either cover the potatoes and refrigerate until baking. Preheat oven to 400 and bake uncovered for 20-25 minutes, until heated through and top is golden brown. If you are eating the potatoes immediately, preheat the broiler and broil on low until the top is golden, 2-3 minutes. Let rest for about 5 minutes before serving.
Chantilly Potatoes
from My Kitchen Cafe/Cook's Country
3 pounds yukon gold potatoes, peeled, cubed, boiled, drained, and smashed (still hot)
1 tsp salt
1/2 tsp pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Season smashed potatoes with salt and pepper.
In a large bowl, beat the heavy cream until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes until the cream is mostly absorbed. Lightly grease a 2 quart baking dish. Carefully spoon the potatoes into the dish. Take care not to deflate the potatoes and don't stress about them being perfect on top. Fold all but 1/4 cup of the cheese into the remaining cream then spread that over the potatoes. Sprinkle with remaining cheese.
At this point you can either cover the potatoes and refrigerate until baking. Preheat oven to 400 and bake uncovered for 20-25 minutes, until heated through and top is golden brown. If you are eating the potatoes immediately, preheat the broiler and broil on low until the top is golden, 2-3 minutes. Let rest for about 5 minutes before serving.
Tuesday, November 09, 2010
Sandy's Chocolate Cake
I've had a few birthdays among my loved ones this past week, and it gave me the chance to be reminded why I LOVE this chocolate cake. It is moist and a little bit dense, so it is perfect for frosting with my new favorite buttercream (look a couple of posts back, I'm too lazy to link right now). Sandy's Chocolate Cake
from Allrecipes
3 cups packed brown sugar
1 cup butter, room temp
4 eggs
2 tsp vanilla
2 2/3 cup all purpose flour
3/4 cup baking cocoa
1 T baking soda
1/2 tsp salt
1 1/3 cups sour cream
1 1/3 cup boiling water
Preheat oven to 350.
In the bowl of your mixer, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Add vanilla.
In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add to butter mixture little at a time, alternating with sour cream. Mix on low just until combined.
At this point, you will think to yourself, 'This is great looking cake batter. What in the hell is the boiling water for?' Well, take my word and just boil it, then measure it, then pour it over your cake batter and stir until blended. The batter will seem a little runny but relax and proceed to the next step.
Pour cake batter into 3 greased and floured 9 inch round cake pans. (I trace the bottom of my cake pans onto parchment paper, then cut them out so they fit perfectly into the bottom of my cake pans. I then give the pan and paper a little spritz of non-stick spray, and my cakes never stick. I just run a knife gently around the edge of the cooked cake, turn it out of the pan, and peel the paper off. Works every time.) I usually distribute the batter into 2 layers and 9-12 cupcakes.
Bake layers for 30-35 minutes (definitely check them at 30, because my cakes have never gone past 32. Gently touch the center of the cake and if it feels firm it's done. Or you can use a toothpick.).
Cool in the pans for 5 minutes then turn cakes out onto cooling racks. Frost and decorate as desired.
Monday, November 01, 2010
Chocolate Peanut Butter Tart with a Pretzel Crust
I have had a little obsession with pretzel pie crusts lately- plan on seeing additional recipes on the topic. I love things that are salty and sweet, and I think that is why.Chocolate Peanut Butter Tart with a Pretzel Crust
For the crust:
Preheat oven to 350.
Crush enough pretzels to yield one cup of pretzel crumbs. Stir in 1 or 2 tablespoons of brown sugar. Add 6 to 8 tablespoons of melted butter. The mixture should be very moist. Press into the bottom of a tart pan, springform pan, or pie dish. Bake for 8-10 minutes, until edges are lightly golden. Cool completely.
For the peanut butter layer:
1 cup peanut butter
4 oz cream cheese (half of a regular sized brick), brought to room temperature
1 cup powdered sugar
1 tsp vanilla
2-4 tablespoons heavy cream
In the bowl of a mixer with whisk attachment, combine peanut butter and cream cheese until smooth. Add vanilla and powdered sugar (mixture may start to look a little crumbly). Add heavy cream, 1 tablespoon at a time, with mixer running, until mixture is fluffy but a little stiff. Spread on top of cooled pretzel crust.
For the chocolate layer:
Folks, you have two choices:
Option 1: Combine a large milk chocolate jello pudding box (5.9 oz) with 2 cups milk. Whisk until smooth and starting to thicken, then gently pour over peanut butter layer. Cover and refrigerate until serving.
Option 2: Ganache. Yum. I suggest you choose this one.
(Ganache is a mixture of good quality chocolate, heavy cream, and a touch of butter. Ganache is what makes up the insides of chocolate truffles.)
6-7 ounces of good chocolate (milk, semi-sweet, it's up to your taste preference. I used half milk, half dark.) Chop the chocolate into very small pieces. A serrated knife is the ticket to successful chocolate chopping. I generally keep my chocolate bars in the freezer (I get them from Ikea in bulk), so "chopping" for me means that I smash the crap out of my still-wrapped frozen bars with a rolling pin until the pieces feel small. Place the chocolate pieces in a small mixing bowl.
In a small saucepan, heat 3/4 cup heavy cream with 2 tablespoons butter until butter is melted and cream is steaming. Pour cream over chocolate pieces. Let it sit a minute, then whisk until chocolate pieces are completely melted and mixture is smooth and creamy. Let cool for 10 minutes, stirring occasionally, then gently pour chocolate ganache over peanut butter layer.
Let cool to room temperature, then cover and refrigerate overnight.
If you are using a springform pan (the kind where the sides pop off) run a knife around the edges of the tart before removing the pan sides.
I was taking my tart to a Halloween party which is why there is a "Spooky Spider" garnish.
Evil Buttercream Frosting
I'm just going to give you the link for this frosting, but before I do, consider yourself warned.
This is a delicious, creamy, and not overly sweet frosting.
Here you go!
And while you are on Mel's Kitchen Cafe, peruse around a little- it is one of my favorite recipe websites.
This is a delicious, creamy, and not overly sweet frosting.
Here you go!
And while you are on Mel's Kitchen Cafe, peruse around a little- it is one of my favorite recipe websites.
Fluffy Pancakes
I think have 3 or 4 pancake recipes I use, but I'm obviously not very loyal, because I gave these a try, and I must say that they were incredibly light and fluffy! I'll be coming back to this recipe for certain.
Fluffy Pancakes
1 1/2 cups milk
1/4 cup vinegar
Whisk together and let sit for 5 minutes. Milk will start to curdle and sour.
Then whisk in:
2 cups flour (I used half white, half whole wheat pastry flour)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup melted butter (I subbed canola oil)
Cook as usual for pancakes.
Fluffy Pancakes
1 1/2 cups milk
1/4 cup vinegar
Whisk together and let sit for 5 minutes. Milk will start to curdle and sour.
Then whisk in:
2 cups flour (I used half white, half whole wheat pastry flour)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup melted butter (I subbed canola oil)
Cook as usual for pancakes.
Tuesday, October 26, 2010
Slow Cooker Orange Hoisin Chicken
Crock pot recipe? Check. Simple prep? Check. Delicious? Check.
Orange Hoisin Chicken
from My Kitchen Cafe
1/4 cup frozen orange juice concentrate
1/2 cup honey
1/4 cup soy sauce
1/4 cup hoisin sauce
3 slices peeled fresh ginger, finely minced, or 1 tsp powdered ginger
3 cloves garlice, finely minced
1 T sesame oil
4 boneless skinless chicken breasts (1.5 to 2 lbs.)
2 T cornstarch
2 T water
2 T sesame seeds
chopped green onions for garnish
In the crock of your slow cooker, whisk together orange juice concentrate, honey, soy sauce (I used the low sodium variety and the dish was plenty salty for me, so if you are using regular soy sauce I would start with half the amount to start and add the rest at the end if you still want it.), hoisin, ginger, garlic, and sesame oil. Add chicken and lightly stir to coat. Cook on low for 5 to 7 hours, until chicken is cooked through and tender. Five hours was about right for me.
Remove chicken and transfer to a plate. Turn slow cooker to HIGH. Whisk together cornstarch and water. Whisk into the sauce and cook until thickened, stirring frequently (keep the lid on your slow cooker as much as possible so it heats up enough to thicken the sauce.). Shred the chicken and return to the thickened sauce.
Serve over rice and garnish with sesame seeds and green onions.
Orange Hoisin Chicken
from My Kitchen Cafe
1/4 cup frozen orange juice concentrate
1/2 cup honey
1/4 cup soy sauce
1/4 cup hoisin sauce
3 slices peeled fresh ginger, finely minced, or 1 tsp powdered ginger
3 cloves garlice, finely minced
1 T sesame oil
4 boneless skinless chicken breasts (1.5 to 2 lbs.)
2 T cornstarch
2 T water
2 T sesame seeds
chopped green onions for garnish
In the crock of your slow cooker, whisk together orange juice concentrate, honey, soy sauce (I used the low sodium variety and the dish was plenty salty for me, so if you are using regular soy sauce I would start with half the amount to start and add the rest at the end if you still want it.), hoisin, ginger, garlic, and sesame oil. Add chicken and lightly stir to coat. Cook on low for 5 to 7 hours, until chicken is cooked through and tender. Five hours was about right for me.
Remove chicken and transfer to a plate. Turn slow cooker to HIGH. Whisk together cornstarch and water. Whisk into the sauce and cook until thickened, stirring frequently (keep the lid on your slow cooker as much as possible so it heats up enough to thicken the sauce.). Shred the chicken and return to the thickened sauce.
Serve over rice and garnish with sesame seeds and green onions.
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