This recipe is super easy, and always a hit. Lately I have kept the ingredients on hand for a quick dessert when I need to have one for something. Sorry I don't have a picture--they are gone as quickly as they are made!
1 pkg. devils food cake mix
1/2 cup oil
2 eggs
1 cup milk chocolate chips
36 Andes Mints (or buy the bag of Andes candy pieces by the chocolate chips--I find that this is easier)
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by te4aspoolnfuls on cookie sheet. Bake at 350 degrees for 7 minutes, until tops of cookies just "crack." Do not overcook! Remove cookies from oven and either place a mint or a spoonful of mint pieces atop each cookie. When candy is softened, swirl gently with knife. Cool completely to set candy (put them in the fridge for quick setting).
Friday, December 14, 2007
Monday, December 10, 2007
Chicken Garlic Pizza
from allrecipes.com
1-2 skinless, boneless chicken breast
2 T. butter or margarine
2 garlic cloves, crushed
2 T. chopped green onion
1/2 t. dried basil
2 diced tomatoes
1/2 c. chopped fresh cilantro
1/2 c. ricotta cheese
1/4 c. grated parmesan cheese
pizza crust - homemade is the best!
Place the chicken breast in a saucepan with enough water to cover. Bring to a boil and cook until no longer pink, about 20 min. Drain and cool slightly, then cut into stips.
Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool and refrigerate until set.
Preheat oven and pizza stone to 450. Roll out pizza dough and spread the herb butter mixture over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
Bake for 15 - 20 minutes in the oven.
e-notes: so ben and i have made this twice and really, really love it. here is what i have done. the first time i basically did it like it said, although i did 1/2 the butter and then omitted the cilantro. adding cilantro with the basil/garlic mixture sounds a little weird to me?
the second time (tonite) i changed things a little bit and liked how it turned out much better. i once again omitted the cilantro and 1/2ed the butter, but then instead of letting it chill in the fridge i poured it over my already cooked and chopped up chicken (i then put that in the fridge since i did this step in the early afternoon). later on i rolled out the dough and spread out the ricotta - rather than making dots with it, i spread it out over the entire dough (i don't know if i used 1/2 c. or more - just enough to spread it all out). then i put on the chicken and diced tomatoes. i cooked it for about 10 minutes and then put the parmesan cheese on it for the last 5 minutes. it's a pretty pizza and tastes good.
1-2 skinless, boneless chicken breast
2 T. butter or margarine
2 garlic cloves, crushed
2 T. chopped green onion
1/2 t. dried basil
2 diced tomatoes
1/2 c. chopped fresh cilantro
1/2 c. ricotta cheese
1/4 c. grated parmesan cheese
pizza crust - homemade is the best!
Place the chicken breast in a saucepan with enough water to cover. Bring to a boil and cook until no longer pink, about 20 min. Drain and cool slightly, then cut into stips.
Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool and refrigerate until set.
Preheat oven and pizza stone to 450. Roll out pizza dough and spread the herb butter mixture over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
Bake for 15 - 20 minutes in the oven.
e-notes: so ben and i have made this twice and really, really love it. here is what i have done. the first time i basically did it like it said, although i did 1/2 the butter and then omitted the cilantro. adding cilantro with the basil/garlic mixture sounds a little weird to me?
the second time (tonite) i changed things a little bit and liked how it turned out much better. i once again omitted the cilantro and 1/2ed the butter, but then instead of letting it chill in the fridge i poured it over my already cooked and chopped up chicken (i then put that in the fridge since i did this step in the early afternoon). later on i rolled out the dough and spread out the ricotta - rather than making dots with it, i spread it out over the entire dough (i don't know if i used 1/2 c. or more - just enough to spread it all out). then i put on the chicken and diced tomatoes. i cooked it for about 10 minutes and then put the parmesan cheese on it for the last 5 minutes. it's a pretty pizza and tastes good.
Peppermint Cookies
So Erin asked that I post the recipe so that she could check beforehand to see what she has on hand before going to the store. So here is the recipe, as found on the back of the Andes Peppermint Crunch Baking Chips:
2 sticks unsalted butter, softened
1 c. dark brown sugar, packed
1/3 c. white sugar
2 t. vanilla
1 large egg
1/2 t. baking soda
1/2 t. salt
1 3/4 c. flour
1 c. old-fashioned rolled oats
1 c. coconut
1 1/4 c. chopped pecans
1 1/2 c. Andes Peppermint Crunch Baking Chips
Sorry, but I am being lazy and will not type out the recipe. It's found on the back of the bag.
e-notes: I halved the recipe and it worked just fine. I did not put any chips on top of the cookies as the bag says to do. I also did not do the nuts.
but yummy! this will be a new holiday tradition in my house. i really like them.
2 sticks unsalted butter, softened
1 c. dark brown sugar, packed
1/3 c. white sugar
2 t. vanilla
1 large egg
1/2 t. baking soda
1/2 t. salt
1 3/4 c. flour
1 c. old-fashioned rolled oats
1 c. coconut
1 1/4 c. chopped pecans
1 1/2 c. Andes Peppermint Crunch Baking Chips
Sorry, but I am being lazy and will not type out the recipe. It's found on the back of the bag.
e-notes: I halved the recipe and it worked just fine. I did not put any chips on top of the cookies as the bag says to do. I also did not do the nuts.
but yummy! this will be a new holiday tradition in my house. i really like them.
Monday, December 3, 2007
PB and Honey - Christmas-style
so obviously this isn't a recipe - just a fun idea to do with a simple PB and honey. i can't take credit for it - credit good ol' Martha.
i also saw snowflake quesadillas that i might try. i'll post that, too, if it works out!
i also saw snowflake quesadillas that i might try. i'll post that, too, if it works out!
Friday, November 30, 2007
White Chicken Chili
(Thanks em!)
2-3 cooked chicken breasts, diced up (or shredded) (can use 1 breast if halving the recipe)
2 limes, squeezed (about 1/3 cup)
2 garlic cloves, minced
1 cup onion, diced and sautéed for like 5 or so minutes (about ½ an onion)
2 cans green chiles (or one 7 oz. can)
2 cans shoepeg corn
4 cans white beans (Northern beans)
4 teaspoons cumin
5 cups chicken broth (5 cups water plus like 2 ½ T. chicken bouillon)
Just mix everything in a pot, heat, and eat. Or you can put it in a stock pot and let sit on burner on medium/5 for an hour. Or you can put it in the crockpot and let sit on low for a few hours. This has a consistency more like a soup than chili. You might consider halving this recipe as it makes a lot.
Notes: My sister (from whom I got this recipe) doesn't drain the beans or the corn, but when I make it I do. It's less soupy this way, but still tastes good.
2-3 cooked chicken breasts, diced up (or shredded) (can use 1 breast if halving the recipe)
2 limes, squeezed (about 1/3 cup)
2 garlic cloves, minced
1 cup onion, diced and sautéed for like 5 or so minutes (about ½ an onion)
2 cans green chiles (or one 7 oz. can)
2 cans shoepeg corn
4 cans white beans (Northern beans)
4 teaspoons cumin
5 cups chicken broth (5 cups water plus like 2 ½ T. chicken bouillon)
Just mix everything in a pot, heat, and eat. Or you can put it in a stock pot and let sit on burner on medium/5 for an hour. Or you can put it in the crockpot and let sit on low for a few hours. This has a consistency more like a soup than chili. You might consider halving this recipe as it makes a lot.
Notes: My sister (from whom I got this recipe) doesn't drain the beans or the corn, but when I make it I do. It's less soupy this way, but still tastes good.
Thursday, November 29, 2007
REQUEST
This request is for either Linda or Erin or anyone else that may have the recipe...
The orange rolls that I'm sure that you guys enjoyed on turkey day. I've never had a roll that I'd liked any better. I'd love to be able to make some for myself and the family.
Thanks,
Daniel
The orange rolls that I'm sure that you guys enjoyed on turkey day. I've never had a roll that I'd liked any better. I'd love to be able to make some for myself and the family.
Thanks,
Daniel
Sunday, November 25, 2007
Carrots and Rice
This isn't found on a traditional Thanksgiving menu, but we've made it part of our Thanksgiving the last several years. Also good for holiday potlucks because it's novel and delicious. ALSO good for everyday dining, because it's not that difficult to make, and kids like it.
1 1/2 c sliced carrots
1/4 c minced onion OR 2 T onion flakes
4 1/2 c water
2 t salt
2 c uncooked long grain white rice
2 T white sugar
1 c half-and-half
1/4 c butter
In a large saucepan, combine carrots, onion, water and salt. Bring to a boil and simmer for 10 minutes, until carrots are nearly tender. Stir in rice. Reduce heat to medium-low and cover pan. Allow to steam for 20 minutes or until rice is done and moisture is absorbed.
Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in additional milk if necessary. Remove from heat and serve immediately.
Serves 10+ as a side dish
1 1/2 c sliced carrots
1/4 c minced onion OR 2 T onion flakes
4 1/2 c water
2 t salt
2 c uncooked long grain white rice
2 T white sugar
1 c half-and-half
1/4 c butter
In a large saucepan, combine carrots, onion, water and salt. Bring to a boil and simmer for 10 minutes, until carrots are nearly tender. Stir in rice. Reduce heat to medium-low and cover pan. Allow to steam for 20 minutes or until rice is done and moisture is absorbed.
Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in additional milk if necessary. Remove from heat and serve immediately.
Serves 10+ as a side dish
Monday, November 19, 2007
Pumpkin Dip
2 – 8 oz pkgs Cream Cheese
1 – 15 oz can Pumpkin
½ tsp Pumpkin Pie Spice
¼ tsp Nutmeg
½ tsp Cinnamon
1 pound Powdered Sugar
1. Beat cream cheese until smooth. Add pumpkin and spices. Fold in the powdered sugar.
2. Chill and serve with any of the following: apple slices, gingersnaps, vanilla wafers, angel food cake squares, bread.
1 – 15 oz can Pumpkin
½ tsp Pumpkin Pie Spice
¼ tsp Nutmeg
½ tsp Cinnamon
1 pound Powdered Sugar
1. Beat cream cheese until smooth. Add pumpkin and spices. Fold in the powdered sugar.
2. Chill and serve with any of the following: apple slices, gingersnaps, vanilla wafers, angel food cake squares, bread.
Friday, November 16, 2007
Aunt Marie's Butter Rolls
2 T. yeast
2 c. water
1 c. sugar
1 c. melted butter
6 beaten eggs
1 1/2 t. salt
8-10 c. flour
Mix yeast with 2 T. sugar and add warm water. Add butter (make sure it is not too hot to kill the yeast), eggs, and the rest of the sugar. Mix flour and salt together. Slowly add in flour mixture until correct consistency (I don't know what to tell you the correct consistency is, but the dough should be slightly sticky). Let stand and rise 2 hours. Stir/punch down and put in the fridge overnite. In the morning, roll out and shape and let rise 4-5 hours. Bake at 400 for 10 minutes. Makes about 4 dozen rolls.
e-notes: so when my mother-in-law called today she asked if there was anything i wanted for our thanksgiving meal (we'll be with my in-laws for the holiday) - any tradition-food that was a must for me. this is IT. i don't care about anything else but rolls - aunt marie rolls more especially. i have made these before and they have turned out yummy - perhaps not as yummy as my Aunt Marie's rolls, but good nonetheless.
as use instant yeast (NOT active or rapid-yeast) and so i don't let mine rise for 2 hours. i just skip that part and go straight to putting the dough in the fridge.
Happy Thanksgiving!
2 c. water
1 c. sugar
1 c. melted butter
6 beaten eggs
1 1/2 t. salt
8-10 c. flour
Mix yeast with 2 T. sugar and add warm water. Add butter (make sure it is not too hot to kill the yeast), eggs, and the rest of the sugar. Mix flour and salt together. Slowly add in flour mixture until correct consistency (I don't know what to tell you the correct consistency is, but the dough should be slightly sticky). Let stand and rise 2 hours. Stir/punch down and put in the fridge overnite. In the morning, roll out and shape and let rise 4-5 hours. Bake at 400 for 10 minutes. Makes about 4 dozen rolls.
e-notes: so when my mother-in-law called today she asked if there was anything i wanted for our thanksgiving meal (we'll be with my in-laws for the holiday) - any tradition-food that was a must for me. this is IT. i don't care about anything else but rolls - aunt marie rolls more especially. i have made these before and they have turned out yummy - perhaps not as yummy as my Aunt Marie's rolls, but good nonetheless.
as use instant yeast (NOT active or rapid-yeast) and so i don't let mine rise for 2 hours. i just skip that part and go straight to putting the dough in the fridge.
Happy Thanksgiving!
Monday, November 12, 2007
Steel-cut Oatmeal
1 c. steel-cut oats
3 c. water
1/4 t. salt
Bring water and salt to a boil. Add oats, reduce heat, and cook 10-20 minutes (depending on how chewy you like your cereal). Stir occasionally. Cover and remove from heat and let stand a few minutes. Makes 3 cups of cereal.
After they're cooked, you an add brown sugar to taste and milk.
Note: I realize that you may think that this is just oatmeal. But it's not. Let me introduce you to the newest member of my favorite foods: steel-cut oats. You can buy them at grocery stores (I've seen them at my Giant), but they're 2.5 times more expensive buying them there than getting them at a health food store. I found them in bulk for 99 cents per pound. They're the best oats for you, so that means they're dang healthy. But oooh so tasty at the same time. Spend enough time at my house and you'll be sure to be fed these for breakfast one day. Or two. Or every day. For every meal.
3 c. water
1/4 t. salt
Bring water and salt to a boil. Add oats, reduce heat, and cook 10-20 minutes (depending on how chewy you like your cereal). Stir occasionally. Cover and remove from heat and let stand a few minutes. Makes 3 cups of cereal.
After they're cooked, you an add brown sugar to taste and milk.
Note: I realize that you may think that this is just oatmeal. But it's not. Let me introduce you to the newest member of my favorite foods: steel-cut oats. You can buy them at grocery stores (I've seen them at my Giant), but they're 2.5 times more expensive buying them there than getting them at a health food store. I found them in bulk for 99 cents per pound. They're the best oats for you, so that means they're dang healthy. But oooh so tasty at the same time. Spend enough time at my house and you'll be sure to be fed these for breakfast one day. Or two. Or every day. For every meal.
Friday, November 9, 2007
Gourmet Hot Chocolate
6 cups milk
4 oz bittersweet chocolate, chopped
4 oz milk chocolate, chopped
2 TBS sugar
1 tsp vanilla
cinnamon sticks (for garnish)
1. Heat the milk in a saucepan on medium heat to just below the simmering point.
2. Remove the pan from the heat and add both chocolates.
3. When the chocolates are melted, add the sugar, vanilla, and whisk thoroughly.
4. Reheat and serve immediately. Use a cinnamon stick to garnish if desired.
Makes 4-5 servings
NOTES: I use a solid chocolate bar (Lindt Brand) or chocolate chips depending on what I have on hand. 1/2 cup = 4 oz.
4 oz bittersweet chocolate, chopped
4 oz milk chocolate, chopped
2 TBS sugar
1 tsp vanilla
cinnamon sticks (for garnish)
1. Heat the milk in a saucepan on medium heat to just below the simmering point.
2. Remove the pan from the heat and add both chocolates.
3. When the chocolates are melted, add the sugar, vanilla, and whisk thoroughly.
4. Reheat and serve immediately. Use a cinnamon stick to garnish if desired.
Makes 4-5 servings
NOTES: I use a solid chocolate bar (Lindt Brand) or chocolate chips depending on what I have on hand. 1/2 cup = 4 oz.
Tuesday, November 6, 2007
Yam Souffle
Yams:
3 c. cooked, mashed yams (boil—until soft—early so they can cool; peel off skin; cool)
1/2 c. sugar
1 cube melted butter
2 beaten eggs
1 t. vanilla
1/3 c. milk
Topping:
1/2 c. brown sugar
1/4 c. flour
1 c. chopped nuts
3 T. butter
Mix the yam ingredients and put into buttered 9x9 pan. Mix the topping ingredients until crumbly. Sprinkle on top. Top with more nuts, if desired. Bake at 350º for 30-40 minutes.
Note from e: This comes from the mom of e and e, and she always doubles (or sometimes triples!) this recipe (enough to fill a 9x13), but it should be plenty for four unless you want leftovers. I did this for my in-laws last year and they loved it. I'm pretty sure I just doubled it then.
3 c. cooked, mashed yams (boil—until soft—early so they can cool; peel off skin; cool)
1/2 c. sugar
1 cube melted butter
2 beaten eggs
1 t. vanilla
1/3 c. milk
Topping:
1/2 c. brown sugar
1/4 c. flour
1 c. chopped nuts
3 T. butter
Mix the yam ingredients and put into buttered 9x9 pan. Mix the topping ingredients until crumbly. Sprinkle on top. Top with more nuts, if desired. Bake at 350º for 30-40 minutes.
Note from e: This comes from the mom of e and e, and she always doubles (or sometimes triples!) this recipe (enough to fill a 9x13), but it should be plenty for four unless you want leftovers. I did this for my in-laws last year and they loved it. I'm pretty sure I just doubled it then.
November's Theme: Thanksgiving!
This seemed like a pretty obvious choice. Share with us your favorite recipe that you make (or consume) for Thanksgiving. I'll start...
Wednesday, October 31, 2007
Pumpkin Bread
2/3 c. shortening2 2/3 c. sugar
4 beaten eggs
15-ounce can pumpkin
2/3 c. water
3 1/3 c. flour
1 1/2 t. salt
1 t. cinnamon
2 t. baking soda
1/2 t. baking powder
1/2 t. ground cloves
2/3 c. each nuts and raisins
1 c. chocolate chips
Cream shortening and sugar. Stir in eggs, pumpkin, water. Sift dry stuff (through cloves) and add. Fold in remaining. Pour into 2 greased bread pans. Bake at 350º for 60 minutes. Cool slightly before removing from pan. Can glaze with powdered sugar, drop of milk, and vanilla.
Note from e: I tried another recipe from Cooking Light, but didn't like it nearly as much as I like this one from my mom. I didn't add the nuts or the raisins, but you can do whatever you want. Also, as I used two silicon bread pans, I had enough left over for two smaller loaves.
Sunday, October 28, 2007
Pumpkin Chocolate Chip Cookies
1 Spice Cake Mix (any brand)1 Can 15 oz. Pumpkin
Chocolate Chips
Mix all ingredients thoroughly. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 15 minutes.
notes: This recipe is an easy, great tasting treat. It takes a while to mix the ingredients and you may think you need to add moisture of some kind but no need. I generally use a half a bag of mini morsels and then you have enough left for another batch. Make sure you buy pumpkin and not pie filling. You may also add nuts of your choice. Because they are made with cake mix, the cookies bake up fluffy and get sticky after a couple of days of storage, so eat them up fast.
Wednesday, October 24, 2007
Black Bean Soup
from SIL Brittany
1 c. salsa
2 15 1/2 oz. black bean cans, drained and rinsed
2 c. chicken broth
1 t. lime juice
2 T. chopped cilantro
Heat salsa and then stir in beans and broth. Bring to a boil then simmer for 15 minutes. Cool slightly. Pour 1/2 of the mixture into a blender and puree. Return to the pot and stir in lime and cilantro. Heat back to warm if needed.
e-notes: Ben and I LOVE this. It is so easy and so super good. I don't know how much lime I put in it last time, but I am sure it was more than 1 t. I didn't measure, I just squeezed (I can see my sister grimacing). Ben loved the extra "zing."
1 c. salsa
2 15 1/2 oz. black bean cans, drained and rinsed
2 c. chicken broth
1 t. lime juice
2 T. chopped cilantro
Heat salsa and then stir in beans and broth. Bring to a boil then simmer for 15 minutes. Cool slightly. Pour 1/2 of the mixture into a blender and puree. Return to the pot and stir in lime and cilantro. Heat back to warm if needed.
e-notes: Ben and I LOVE this. It is so easy and so super good. I don't know how much lime I put in it last time, but I am sure it was more than 1 t. I didn't measure, I just squeezed (I can see my sister grimacing). Ben loved the extra "zing."
Grilled Chicken Tostadas
4 boneless, skinless chicken breasts
1/4 c. freshly squeezed lime juice
1/4 c. olive oil, plus more for brushing
1 t. salt, plus more for seasoning
1/4 t. group pepper, plus more for seasoning
8 corn tortillas
Toppings such as: chopped lettuce, sliced tomatoes and avocados, fresh cilantro, and sour cream
1. Preheat oven to 375. Pound chicken breasts until about 1/2 inch thick. Transfer chicken to resealable bag and add lime juice, oil, salt and pepper.
2. Place tortillas on a baking sheet Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10-12 minutes. Remove from oven; set aside to cool.
3. Heat a grill or grill pan over medium-high heat. Grill chicken until cooked, about 5 minutes per side. Let rest until cool enough to handle; about 5 min. Cut into strips.
4. Serve the tortillas with toppings.
e-notes: I marinated the chicken for about 8 hours - I did it in the morning. I'm sure, though, much shorter would be sufficient. Since I don't have a cooking brush, I just sprayed my tortillas with Pam. I also cut the boys' tortillas into 4 triangles thinking that would be more fun and easier for them to hold and handle. (and although not shown, we did use sour cream)
Wednesday, October 17, 2007
Broccoli and Parmesan Puree
from martha stewart
3 T. olive oil
2 1/2 lbs. broccoli (2-3 heads), cut into 3/4 inche pieces (7 c.)
4 garlic cloves, thinly sliced
1/2 c. plus 2 T. water
coarse salt
1/2 c. whole milk
1/2 c. heavy cream
1/2 c. plus 2 T. Parmesan cheese
freshly ground pepper, to taste
1. Heat oil in a large skillet over medium heat. Add broccoli and garlic and cook until brightly colored and beginning to turn to golden brown, about 8 min. Add water and 1 t. salt to skillet. Cover, and cook until tender, about 10 min. Drain any remaining liquid from skillet.
2. Puree half the broccoli in a food processor or blender, and then tranfser to a large bowl. Puree remaining. Bring milk and cream to a gentle simmer in a saucepan. Add milk/cream mixture to blender and pulse to combine. Stir mixture into first batch of puree.
3. Stir in parmesan and season with salt and pepper. Garnish with additional parmesan
e-notes: ben and i really liked this - we just had it last nite! yum. we didn't do cream -just used milk instead.
3 T. olive oil
2 1/2 lbs. broccoli (2-3 heads), cut into 3/4 inche pieces (7 c.)
4 garlic cloves, thinly sliced
1/2 c. plus 2 T. water
coarse salt
1/2 c. whole milk
1/2 c. heavy cream
1/2 c. plus 2 T. Parmesan cheese
freshly ground pepper, to taste
1. Heat oil in a large skillet over medium heat. Add broccoli and garlic and cook until brightly colored and beginning to turn to golden brown, about 8 min. Add water and 1 t. salt to skillet. Cover, and cook until tender, about 10 min. Drain any remaining liquid from skillet.
2. Puree half the broccoli in a food processor or blender, and then tranfser to a large bowl. Puree remaining. Bring milk and cream to a gentle simmer in a saucepan. Add milk/cream mixture to blender and pulse to combine. Stir mixture into first batch of puree.
3. Stir in parmesan and season with salt and pepper. Garnish with additional parmesan
e-notes: ben and i really liked this - we just had it last nite! yum. we didn't do cream -just used milk instead.
Cinnamon Dumplings with Apple-Cider Syrup
from Martha Stewart
1 1/2 c. flour
2 1/4 t. baking powder
1 t. cinnamon
3/4 t. coarse salt
2 c. sugar
6 T. cold unsalted butter, cut into 1/2 inch pieces
1 large egg plus 1 large egg yolk
1 1/2 T. whole milk
4 c. apple cider
1. Sift flour, baking powder, cinnamon, and salt in a medium bowl; set aside. Stir together sugar and 3/4 c. water in a large saucepan over medium heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 14 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns medium amber, about 2 more min.
2. Meanwhile, work butter into the flour mixture using your fingers or a pastry blender until flour is incorporated but mixture is still crumbly. Whisk together egg, egg yolk, and milk in a medium bowl. Form a well in the center of flour mixture; pour in egg mixture. Stir gently with a fork until combined.
3. Remove sugar mixture from heat; slowly whisk in cider. Return to heat; bring to a simmer. Using your hands or a small spoon, divide the dough evenly into 12 pieces, and roll into balls. Carefully drop 6 balls of dough into the simmering cider syrup. Cook, turning once or twice to coat, until dumplings have tripled in size and are deep golden brown, about 20 min. Using a slotted spoon, transfer dumplings to a platter and cover. Repeat with remaining balls of dough. Divide dumplings among 6 bowls and serve with vanilla ice cream.
E-notes: I had trouble with the sugar mixture and getting it to a syrup. With 2 batches, my sugar turned to a complete solid. I think I cooked it too long? Anyhow, the 3rd time I just cooked the sugar and water until it was melted (it did not take that long!) and then added the apple cider from there. My mom made some water/cornstarch mix to thicken it up to our desired syrup consistency. It still tasted really good.
1 1/2 c. flour
2 1/4 t. baking powder
1 t. cinnamon
3/4 t. coarse salt
2 c. sugar
6 T. cold unsalted butter, cut into 1/2 inch pieces
1 large egg plus 1 large egg yolk
1 1/2 T. whole milk
4 c. apple cider
1. Sift flour, baking powder, cinnamon, and salt in a medium bowl; set aside. Stir together sugar and 3/4 c. water in a large saucepan over medium heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 14 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns medium amber, about 2 more min.
2. Meanwhile, work butter into the flour mixture using your fingers or a pastry blender until flour is incorporated but mixture is still crumbly. Whisk together egg, egg yolk, and milk in a medium bowl. Form a well in the center of flour mixture; pour in egg mixture. Stir gently with a fork until combined.
3. Remove sugar mixture from heat; slowly whisk in cider. Return to heat; bring to a simmer. Using your hands or a small spoon, divide the dough evenly into 12 pieces, and roll into balls. Carefully drop 6 balls of dough into the simmering cider syrup. Cook, turning once or twice to coat, until dumplings have tripled in size and are deep golden brown, about 20 min. Using a slotted spoon, transfer dumplings to a platter and cover. Repeat with remaining balls of dough. Divide dumplings among 6 bowls and serve with vanilla ice cream.
E-notes: I had trouble with the sugar mixture and getting it to a syrup. With 2 batches, my sugar turned to a complete solid. I think I cooked it too long? Anyhow, the 3rd time I just cooked the sugar and water until it was melted (it did not take that long!) and then added the apple cider from there. My mom made some water/cornstarch mix to thicken it up to our desired syrup consistency. It still tasted really good.
more e-notes: so i updated this by correcting about 1/2 a dozen typos - whoops! also, i hadn't made this in a while, but did so this evening. once again, i just heated the sugar and water on low until the sugar was dissolved. then added the cider. i mixed some cornstarch and water and added it to the cider mix. brought to a boil. then added the dumplings and cooked for 20 minutes. perfect. i tasted the dumpling dough (i always taste the dough of everything) and thought, "whoa, way too salty!" i was really worried and ben and i remembered we had this salt issue before. well, turns out it was totally fine and completely delicious. perhaps the saltiness goes away when cooked in the cider and eaten with the syrup and ice cream. okay, that's enough. . .
Tuesday, October 16, 2007
Simmering Holiday Scent
**This recipe is a nice accent to your home as the holidays are approaching. The scent is essentially an all natural potpourri. I even put the ingredients in an attractive gift bag with the recipe included and give them as gifts to friends and neighbors.
½ sliced apple
½ sliced lemon
½ sliced orange
1 quart of water
1 bay leaf
½ Tablespoon whole cloves
2-3 cinnamon sticks
In a slow-cooker, combine the fruit. Cover in water. Top with bay leaves, whole cloves, and cinnamon sticks. Leave slow-cooker on low. I use a small 1.5 quart slow cooker and it works perfect.
You can also simmer this on the stovetop on low. Be sure to watch it closely and add water as needed. I once ruined a pan because I left it unattended for too long.
Note: Cinnamon sticks can be expensive. Try looking for them on the Mexican isle of your grocery store, some dollar stores, or at World Market.
½ sliced apple
½ sliced lemon
½ sliced orange
1 quart of water
1 bay leaf
½ Tablespoon whole cloves
2-3 cinnamon sticks
In a slow-cooker, combine the fruit. Cover in water. Top with bay leaves, whole cloves, and cinnamon sticks. Leave slow-cooker on low. I use a small 1.5 quart slow cooker and it works perfect.
You can also simmer this on the stovetop on low. Be sure to watch it closely and add water as needed. I once ruined a pan because I left it unattended for too long.
Note: Cinnamon sticks can be expensive. Try looking for them on the Mexican isle of your grocery store, some dollar stores, or at World Market.
Monday, October 15, 2007
Apple Muffins
½ cup butter
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp cinnamon
¼ tsp nutmeg
½ tsp cloves or allspice
2 cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 apple (pre cooked and diced)
1. In a medium mixing bowl cream butter, and both sugars. Add eggs, and spices.
2. In a separate bowl mix flour, baking soda, baking powder and salt. Save a couple teaspoons of this mixture to dredge the fruit in. This keeps the apples from settling to the bottom.
3. Add the flour mixture to the egg mixture. Then add the sour cream. Blend until moist. Next fold in the apples.
4. Fill muffin cups ¾ full, and sprinkle with cinnamon and sugar.
5. Bake at 400 degrees for 15 min.
Note: To pre cook the apples I dice them up and put them on a sheet of aluminum foil. Then I place them in the oven to cook while I am mixing up the batter.
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp cinnamon
¼ tsp nutmeg
½ tsp cloves or allspice
2 cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 apple (pre cooked and diced)
1. In a medium mixing bowl cream butter, and both sugars. Add eggs, and spices.
2. In a separate bowl mix flour, baking soda, baking powder and salt. Save a couple teaspoons of this mixture to dredge the fruit in. This keeps the apples from settling to the bottom.
3. Add the flour mixture to the egg mixture. Then add the sour cream. Blend until moist. Next fold in the apples.
4. Fill muffin cups ¾ full, and sprinkle with cinnamon and sugar.
5. Bake at 400 degrees for 15 min.
Note: To pre cook the apples I dice them up and put them on a sheet of aluminum foil. Then I place them in the oven to cook while I am mixing up the batter.
Pistachio Dessert Salad
1 20-ounce can crushed pineapple (don't drain)1 package instant pistachio pudding (leave as powder, don't make actual pudding)
1 8-ounce thing of CoolWhip
1 c. mini marshmallows
1 c. chopped nuts
Combine everything but the CoolWhip; remember, no need to drain the pineapple. Fold in CoolWhip. Chill for an hour (?) and serve. YUM!
Note from e: I use walnuts, but any nut will do. The strength of the flavoring from the pudding will transform any nut into a pistachio.
Saturday, October 13, 2007
Pumpkin Roll
Cake:
¼ cup powdered sugar (to sprinkle on towel)
3 eggs (well beaten)
1 cup white sugar
3/4 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon ground nutmeg
2/3 cup chopped walnuts
Filling:
8 ounces cream cheese, softened
1 cup powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
Preheat oven to 375 degrees.
1. In a bowl, beat eggs with a mixer on high for 2-3 minutes. Gradually beat in white sugar. Next add pumpkin and lemon juice until combined.
2. Next add flour, cinnamon, baking powder, salt, ginger and nutmeg and mix until combined.
3. Grease and flour a 15x10x1 inch baking pan. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees for 12-15 minutes or until cake springs back when lightly touched.
4. Immediately turn out onto a kitchen towel dusted with powdered sugar. Roll cake up in the towel, starting with the short end. Let cake cool.
5. Meanwhile, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla with mixer until fluffy.
6. Carefully unroll the cake. Spread filling over cake. Roll up again. Cover and chill until serving. Dust with additional powdered sugar, if desired.
Note: Flour sack towels work great as a kitchen towel
¼ cup powdered sugar (to sprinkle on towel)
3 eggs (well beaten)
1 cup white sugar
3/4 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon ground nutmeg
2/3 cup chopped walnuts
Filling:
8 ounces cream cheese, softened
1 cup powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
Preheat oven to 375 degrees.
1. In a bowl, beat eggs with a mixer on high for 2-3 minutes. Gradually beat in white sugar. Next add pumpkin and lemon juice until combined.
2. Next add flour, cinnamon, baking powder, salt, ginger and nutmeg and mix until combined.
3. Grease and flour a 15x10x1 inch baking pan. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees for 12-15 minutes or until cake springs back when lightly touched.
4. Immediately turn out onto a kitchen towel dusted with powdered sugar. Roll cake up in the towel, starting with the short end. Let cake cool.
5. Meanwhile, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla with mixer until fluffy.
6. Carefully unroll the cake. Spread filling over cake. Roll up again. Cover and chill until serving. Dust with additional powdered sugar, if desired.
Note: Flour sack towels work great as a kitchen towel
Friday, October 12, 2007
Dutch Apple Pancakes
1 1/2 t butter
1 Granny Smith apple, peeled, cored, & wedged
1/3 c honey
1/4 t ground cardamom
3 eggs
3/4 c milk
3/4 c flour
1/4 t salt
powdered sugar
Heat oven to 400F. Heat a 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove from heat.
In a separate bowl, whisk together remaining ingredients, except powdered sugar, until smooth. Pour over apple mixture. Bake until puffed and brown, about 20 minutes. Slide pancake onto serving plate. Serve immediately, cut into wedges, with powdered sugar sifted over.
Consider carefully before serving this recipe to a crowd!
1 Granny Smith apple, peeled, cored, & wedged
1/3 c honey
1/4 t ground cardamom
3 eggs
3/4 c milk
3/4 c flour
1/4 t salt
powdered sugar
Heat oven to 400F. Heat a 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove from heat.
In a separate bowl, whisk together remaining ingredients, except powdered sugar, until smooth. Pour over apple mixture. Bake until puffed and brown, about 20 minutes. Slide pancake onto serving plate. Serve immediately, cut into wedges, with powdered sugar sifted over.
Consider carefully before serving this recipe to a crowd!
Thursday, October 11, 2007
Rocky Road Fudge Bars
Bar:
1/2 cup butter, melted
1 (1 ounce) square unsweetened chocolate, melted
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
3/4 cup chopped walnuts
Filling:
1 (8 ounce) package cream cheese, softened (save 2 oz. for filling)
1/2 cup white sugar
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 cup butter, softened
1/4 cup chopped walnuts
1 cup semisweet chocolate chips
2 cups miniature marshmallows
Frosting:
1/4 cup butter
1 (1 ounce) square unsweetened chocolate, chopped
Reserve 2 o. of cream cheese
1/4 cup milk
3 cups confectioners' sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.
3. For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, 1 egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
4. Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
5. Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.
1/2 cup butter, melted
1 (1 ounce) square unsweetened chocolate, melted
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
3/4 cup chopped walnuts
Filling:
1 (8 ounce) package cream cheese, softened (save 2 oz. for filling)
1/2 cup white sugar
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 cup butter, softened
1/4 cup chopped walnuts
1 cup semisweet chocolate chips
2 cups miniature marshmallows
Frosting:
1/4 cup butter
1 (1 ounce) square unsweetened chocolate, chopped
Reserve 2 o. of cream cheese
1/4 cup milk
3 cups confectioners' sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.
3. For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, 1 egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
4. Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
5. Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.
Wednesday, October 10, 2007
White Hot Chocolate - Martha Stewart
12 oz. good quality white chocolate, coarsely chopped
6 C. whole milk
2 C. heavy cream
1 tsp. pure vanilla extract
2 oz. milk chocolate for garnish
peppermint sticks for garnish
whipped cream for garnish
Using a vegetable peeler, shave milk chocolate into curls; set aside.
Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.
Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.
Makes 8 cups
Notes: I only used 1/2 bag (6 oz.) of Toll House white chocolate chips and only 1 C. heavy cream. I did use whole milk and I think next time I will stick to skim or 1%, the drink was a little on the rich side. I skipped the peppermint because I couldn't find any but it would be easy to find come Thanksgiving/Christmas time. When preparing, I added the chips directly to the pot of heated milk and cream, no need to dirty and additional bowl.
6 C. whole milk
2 C. heavy cream
1 tsp. pure vanilla extract
2 oz. milk chocolate for garnish
peppermint sticks for garnish
whipped cream for garnish
Using a vegetable peeler, shave milk chocolate into curls; set aside.
Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.
Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.
Makes 8 cups
Notes: I only used 1/2 bag (6 oz.) of Toll House white chocolate chips and only 1 C. heavy cream. I did use whole milk and I think next time I will stick to skim or 1%, the drink was a little on the rich side. I skipped the peppermint because I couldn't find any but it would be easy to find come Thanksgiving/Christmas time. When preparing, I added the chips directly to the pot of heated milk and cream, no need to dirty and additional bowl.
October Theme: All Things Apple!
Yesterday, emily and I discussed trying something new on the Foodees: having a theme for the month. We thought this might be helpful because sometimes choosing something new to make or to share can be really daunting. Having a theme might help narrow that search. If there's anything that you'd like to suggest as a future theme, just add a comment to let us know.
Having a theme does NOT mean that all posts have to correspond to the theme. Again, we just thought it would be helpful and fun. But as always, feel free to post anything you want.
Given that I've already posted apple scones this month and given that it is such a great time for apples (I hear that other parts of the country are actually experiencing a real "fall"), we thought we'd declare October "Apple Month." So bring your great apple recipe finds our way!
Having a theme does NOT mean that all posts have to correspond to the theme. Again, we just thought it would be helpful and fun. But as always, feel free to post anything you want.
Given that I've already posted apple scones this month and given that it is such a great time for apples (I hear that other parts of the country are actually experiencing a real "fall"), we thought we'd declare October "Apple Month." So bring your great apple recipe finds our way!
Friday, October 5, 2007
Whole Wheat Apple Scones
(I was given some great apples at work and wanted to use them so I found this recipe!)1 c. plus 2 T. flour
1 c. whole wheat flour
1/4 c. sugar
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/2 t. salt
Dash of nutmeg
1/4 c. chilled butter, cut into small pieces
1 c. shredded peeled Granny Smith apple (about 1 1/2 apples or 1/2 pound)
1/2 c. milk
1 t. vanilla
2 T. milk
2 t. sugar
Preheat oven to 425°.
Combine flours, 1/4 cup sugar, and next 5 ingredients (through nutmeg) in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add apple, 1/2 cup milk, and vanilla extract, stirring just until moist (dough will be VERY sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Divide dough in half; pat each portion into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges, cutting into but not through, dough. Brush tops of wedges with 2 tablespoons milk, and sprinkle evenly with 2 teaspoons sugar. Bake at 425° for 15 minutes or until golden. Serve warm.
Notes from e: I really liked these. They weren't that sweet, though, so if you like your scones sweeter, maybe add more sugar to the top. And beware, the dough is really really sticky, but turns out fine. I didn't use as much milk on the tops as it just seemed a little too much, but should have used more sugar. But they tasted great for breakfast this morning! Oh yes, I ended up using 1/2 pound of shredded apples, which was more than 1 cup. It took about 1 1/2 large apples to get this amount.
Wednesday, October 3, 2007
Dark Chocolate, Almond, Cranraisin Cookies
2 1/4 cups flour1 tsp baking soda
1tsp salt
1 cup butter (2 sticks) softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups dark chocolate chips
1 cup slivered almonds
1 cup cranraisins
Preheat oven to 375 degrees
Combine butter, sugars vanilla and eggs in a large bowl. Mix until creamy. Gradually beat in flour baking soda and salt. Stir in chocolate chips, Almonds and Cranraisins.
Bake on an ungreased cookie sheet for 9-10 minutes.
We always double batter and put 1/2 in the fridge or freezer. Bringing out for fresh hot cookies at any time.
She likes them too...and so will you!
Molasses Spice Cookies
3/4 c. shortening1 c. sugar plus more for coating the cookies
1/4 c. dark molasses
2 t. baking soda
1 t. ground cloves
1 t. cinnamon
1/2 t. ground ginger
1/4 t. salt
2 c. flour
1 egg
In a large bowl in the microwave, melt the shortening. Add 1 cup of the sugar and the molasses and stir to blend (don’t worry if it doesn’t blend completely). Let cool.
Meanwhile, in a medium bowl, add the baking soda, cloves, cinnamon, ginger, salt, and flour and mix well.
Add the egg to the cooled molasses mixture and blend well. Slowly add the dry ingredients and mix well to form a stiff dough. Shape the dough into a ball, cover with wax paper, and refrigerate until thoroughly chilled, at least two hours.
Preheat the oven to 375º. Line two baking sheets with parchment paper.
Form the dough into 1" balls by rolling it between the palms of your hands. Roll the ball in the sugar until it is thoroughly coated. Place the dough balls on the prepared cookie sheets.
Bake for 8 minutes for a softer, chewy cookie or 10 minutes for a crispier one (more ginger-snap-ish). They won't really look done at 8 minutes, but they'll set up once they sit for a bit.
Makes about four dozen, really tasty cookies. Chuck and I prefer these when they're softer, but you can decide which you like better. (Of course, they make about 6 dozen erin-sized cookies.)
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