one down.. (re-visiting peanut butter cupcakes)

so i said, just the other day, that i needed to re-visit this cupcake with a glorious idea that hit me..  sometime, i can’t remember when.  it was most likely when i was ready to fall asleep.

(those darn glorious ideas hit me then or when i am in the shower..  at least i can write them down when i am in bed.)

i originally tried this recipe in the fall and we all loved it.  after that trial, i had the idea to add some reeses (big ‘uns) to the actual cupcake.

yeah, i didn’t get around to trying that one out until, well, last week.

they were winners.

so when my next glorious idea hit, i knew i’d better test drive it (so to speak) soon.

that, and one of the guys who works for merrill didn’t get his peanut butter cupcake due to the fact that merrill ate it.

(i think that means they are kind of good.)

so here goes…

i start out with my most favorite boxed triple chocolate fudge cake mix ever (still haven’t found the perfect chocolate cake recipe to make from scratch that stays moist…).  i tweak it a little by substituting 1/2 cup softened butter in place of the oil.

then i divide the batter among my cups and get an assistant to unwrap, and not eat the regular sized reeses peanut butter cups. 

(not eating them now is key.  tempting, i know, but very important.)

you take that little cup of yumminess, and place it on the top of the batter.  press it in until the top of the cup is level with the surface of you batter.

see:

pop those in the oven and let them bake according to the recipe.

after they have cooled, they will look flat.

(but they are delicious, so don’t fret.  frosting will make up for the flatness soon.)

we had one, that didn’t get “reesed” (totally just invented that word..  you can even see it up there!!) and you could tell which one was missing the secret surprise.

it was all fluffy and junk.

then lynn ate it assuming it was like the rest.  she was greatly disappointed.  but she should have known.  there were no chopped peanuts on top!

(that is our code of sorts.)

which is okay, i am sure that she was the culprit who got into the jumbo bag and ate the one cup that we were going to need to reese all of them.

so after they have cooled, frost them.

when i say “frost them” i really mean that you should frost them with this:

Peanut butter frosting

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

so, you can go on ahead, and pipe that on the way it is OR…

you can do what i did..

i substituted the regular old peanut butter (delicious, but boring in comparison) with a cup of this!!!

it is a bit of an addiction lately…

i really wanted to add dark reeses to the cupcakes, but would not (no way!!) settle for the miniatures.  i wanted the big’uns.  i couldn’t find them.  i will have to attempt it again, i guess.

(i am sure everyone will throw a fit of epic proportions..)

now these are good the “regular way” but SO good with this little tweaking.

(i finished off the frosting.  right out of the bag…  can you picture that?  me, mouth ajar, bag of frosting inserted..)

when i asked merrill if they were good, i got quite the reaction.

now that frosting recipe makes enough to generously frost a little more than a dozen, so we made some of each…

(and to further try to convince you to go and make them yourself, here’s some pictures to help with the convincing.)

yeah, don’t forget those chopped peanuts either.  you know, “code” and all..

oh, and i have been told that a glass of milk is a great addition.

Happy Spring!

It’s just the start of the celebration here..

I was in the mood to bake something cute (and tasty of course) the other day, so I let the first day of spring be my muse (and excuse).

I really wanted to make fondant butterflies.  They are such a sweet, easy touch to any cake or cupcake, and the girls love them.

And the fondant contains marshmallows.

(I have a real thing for marshmallow lately..)

I use this recipe, and I have never gone back.  (It was part of an inspired message one month from my visiting teachers..)  It is just as easy, cheaper, and more tasty than your boxed variety.

And it has marshmallow in it…

(Have I said that already?)

If you are lazy, well then, here’s the recipe:

Marshmallow Fondant

• 8-ounce bag of marshmallows
• 2 pounds of powdered sugar (also called confectioner's sugar or icing sugar; you won't quite use all of it for this recipe)
• 2 tablespoons of water
• vegetable shortening (Crisco) for greasing hands and tools

Put the marshmallows and water in a microwave-safe bowl and heat on high for about two minutes. The marshmallows should be puffy but will still hold their shape. Stir thoroughly until smooth.

Next, add about 1 1/2 pounds of the powdered sugar and stir with a spoon well greased with the Crisco. The homemade fondant at this point should be a very sticky dough.

Thoroughly grease your hands and work surface with the shortening and knead the fondant, adding a little bit of powdered sugar at a time until the mixture isn't sticky anymore. If it's sticky, add more sugar. If it's dry and tearing, add a teaspoon or two of water and knead it in. The homemade fondant recipe is finished when the dough is pliable and stretchy without tearing.

If you won't be using the marshmallow fondant recipe right away, cover it with a little bit more Crisco and wrap it well with plastic wrap. Seal it in a bag and keep it in the refrigerator, where it will last for several weeks.

You can color and flavor it like you can the nasty boxed kind too.     

After I have colored parts, I roll it out with the help of lots of powdered sugar, and use my tiny butterfly cookie cutter to cut out lots of little butterflies.  I will lay some flat to dry, and others I lay over the edge of a thick edged platter to get that about to take off look. 

I pinch off a small piece of the yellow fondant and roll it like a short snake, then pinch the end for the body.  One year, I got all detail oriented and used my fingernail to make little lines for the segments.

Then you leave them there to dry.  The thinner your fondant is rolled out, the quicker they dry.

I attach the bodies to the wings by pipng a little bit of buttercream using the smallest tip I have.

Then they can go onto cupcakes…

Or a cake…

 

We teased the girls, telling them that we couldn’t eat the cake until 5:21 pm on Sunday (the OFFICIAL start of spring).

Surprisingly, they waited patiently!

Easy leftover fajitas.

My family loves fajitas.

LOVES them.

I love them too.  I love having just a little bit left over for my lunch the following day too.

(Don’t care so much for the fact that my hair still smells like them all night though…)

I have tried to find ways to cut down the cooking time on this favorite dish.  Cut down the cooking time, time that I get to babysit a pan on the stove, so I can play more, of course!

I have found a couple of tips recently that have helped me, and I thought I would share.

First off, I started using the left over chicken after we have roasted chicken.  We pick the chicken clean after we are done eating it (usually on a Sunday).  It makes for good quality time with the hubbs. ;)

(But this week, it made for good quality time with my momma.)

The next day (cause I am weird with left overs like that..) is when I use it.

This cuts down on cooking that chicken in the frying pan, and thus, babysitting..  or chicken sitting, I guess.

Then I will start my onions in the pan with just a little canola oil and garlic salt.  Just after I get those on, I take my peppers, cut them in half, de-seed them, and place them cut side down on a cookie sheet.  I put them under the broiler (on high) for just a few minutes until the skin is blackened.

(This cuts down immensely on the stove cook time.)

After those are done, I let them cool and then slice them up and add them to the onions.

Closely following into that pan is the chicken that is already broken up into bite-sized pieces (time saver!!!) to mingle with the peppers and onions.  I add my seasonings and let it simmer and heat the chicken through.

I think we all know what to serve this stuff with (minus the guac for me!).

I have recently found a new favorite way to eat it.  I have to admit that I thought I was a total genius, I even posted my genius on Facebook, only to have a “duh” moment after.

I will take tortilla chips (yellow corn chips please!) and sprinkle grated colby jack on them, microwave them just long enough for the cheese to get gooey, top that with the fajita mixture, then lettuce, tomatoes, and sour cream.

Yum.

Now for the “duh” moment..

One of my favorite restaurants, Costa Vida, does this same thing!  I have only seen them in person topped with sweet pork, and they are called, helloooo…  “Sweet Pork Nachos”.

I am such a blonde.

(Not that that is a bad thing to all you blondies out there!)

They are tasty nonetheless.

And here is a sneak peek at that fun project I did for my class:

The 24 hour cookie.

The title of this post does not refer to how long it takes to make these babies.

It indicates how long they lasted here.

I was in search of a soft chocolate cookie, one that I could add peanut butter chips to, and then we could all enjoy.

So I went hunting.

This recipe fit the bill perfectly and was yummy with the peanut butter chips.

(I am currently wondering how they would taste with some mint extract in them..)

Soft Chocolate Cookies

1 cup butter (softened)

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 cups flour

2/3 cup baking cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

(Confectioners sugar for dusting after they are baked, optional.)

In a mixing bowl, cream together the butter and the sugar.  Add eggs, one at a time, mixing well after each addition.  Mix in vanilla.  Combine flour, cocoa, baking soda, and salt; gradually add into the creamed mixture. 

Now the recipe suggests that you cover this and let it chill for one hour, I didn’t need to do this.  It was cold and very firm.

Roll into one inch balls and place 2 inches apart on a greased cookie sheet (but I heard that the silpat works just as well).  You can press them down with a fork if you want, then bake at 350 for 8-10 minutes.  (Mine took a little less at 7 and 1/2.)

I added the peanut butter chips, but read that someone added raspberry extract to some of the dough, made a little well in the center of others and added raspberry jam.  The reviews were phenomenal!

My family’s review was an empty plate the next day.

Caramel Chocolate Cupcakes.

I cannot take credit whatsoever for these delicious treats.
My friend Emily shared this a while ago on her blog and I knew I had to try them out.
Well worth it I may say…
I did have to make an alteration, but trust me, still incredibly yummy.
I used my tried and true, but not from scratch (GASP!!) favorite box mix, and made this frosting.  Now mind you, I had no whipping cream (that smelled good, I am crazy about that), so I used a can of sweetened condensed milk instead (and licked the can clean!).  It worked out fantastically!
Caramel Frosting
1/2 cup butter or 1 stick
1/3 cup whipping cream (the real stuff)
1 cup brown sugar
1 tsp vanilla
melt the butter, cream and sugar in a medium pot over medium heat. The recipe said to just heat until the sugar dissolves, but I liked the results better if you heat just till boiling point, let it simmer for like 1 minute more after that..pour hot caramel in a mixing bowl, and mix on low speed for about 1 minute, then add 2 cups of powdered sugar, one at a time or the sugar will fly everywhere. Mix until smooth. The frosting will still be some what warm. That's okay. This stuff sets up really fast.
I used my uneven spatula, trying to get the tops all pretty and such, the frosting was still so warm, that It just coated, so prettily the top of each cupcake.  It was no work at all.
(My family also licked the bowl of frosting clean.)
I also had no sea salt, so I cannot testify to that particular flavor explosion, but these were oh so good!
Thanks Emily for sharing your little bit of found heaven!

Comfort: Cinnamon Rolls

I know that we all crave comfort foods at times, and those times are usually when we are feeling under the weather.
Ever since Peyton (my 2 year old) decided to be super sweet and share her cold with me, I have been needing some of that comfort.
It also helps that a friend brought over cinnamon rolls and we (and when I say “we” I really mean “I”) just kind of didn’t get enough..
This recipe is the one my mom has used for her cinnamon rolls since, well, ever.  This is the one that hits the spot where comfort and familiarity in concerned.
So the other day, when I was feeling in need of some comfort, I popped a couple of reds, a blue or two, washed all the germs from my hands and made me some..

Sweet Dough
1 tablespoon sugar
2-3 tablespoons yeast
3/4 cup warm water
2 cups milk
1/2 cup sugar
2 teaspoons salt
2 eggs
1/2 cup oil or soft shortening
7- 7 1/2 cups flour
Stir yeast and 1 tablespoon sugar into the warm water.  Set aside.  Mix together in a saucepan: milk, sugar, salt, oil, and eggs.  Whisk while heating until quite warm but not too hot.  Transfer to a large mixing bowl and add yeast mixture.  Mix together and then add the flour, just a little at a time until a smooth dough forms.  Knead lightly on a floured surface.  Let rise until double.  Bake finished product at 375.
Now when I do cinnamon rolls, I roll this dough out on a floured surface until it is 1/2 inch thick.  I spread melted butter over the entire piece of dough, then top very generously with: brown sugar, then cinnamon, then white sugar.  My mom adds raisins, but because I detest them in everything but Chex mix and Rasin bran, I leave them out.  Roll the dough up into a long roll, and cut about 1 1/2 inch sections.  Place in a greased baking pan and let rise again.  Bake for about 20-25 minutes at the above temperature, or until the tops are nice and golden brown.

While these are baking, I start the frosting.  I used to use my plain old buttercreme, but have since fell in love with cream cheese icing on these.
Cream Cheese Icing
3/4 pound butter, softened
1 pound cream cheese
dash of salt
1 teaspoon vanilla
1 pound powdered sugar (maybe a little more)
Cream together the butter and cream cheese.  Add the remaining ingredients and mix well.  Add more powdered sugar until you get the desired consistency.
Let the cinnamon rolls cool to touch and then spread on the frosting.

I do not recommend eating one while typing though. ;)

For the love of Peanut Butter! (Peanut Butter Cupcakes)

Have I ever before mentioned how our little family embraces everything peanut, especially when it is paired with chocolate?
Well, we do.  It was a pre-requisite to be in our family.
I set out to find a perfect chocolate cupcake recipe, and went to the most dependable gal on planet earth when it comes to recipes for tasty things (Ina Garten) and I not only found a chocolate cupcake recipe, but an amazing peanut butter frosting recipe.
Now, let me first say that the cupcake recipe, I wasn’t head over heels for.  It wasn’t nearly as moist as her other cake recipes are, maybe I should tweak it just a little bit, I dunno, but I used my favorite boxed (gasp!) mix for these bad boys.
(Fav boxed mix by the way is Betty Crocker Triple chocolate fudge mix, I sub the oil for a stick of butter and decrease the water to 1 1/4 cups instead of 1 1/3.)
The frosting was divine!
Merrill, who is expert taste-tester, and aficionado of peanut butter/chocolate combos, gave this treat two thumbs up (with his mouth full).
Peanut Butter Frosting
(so she calls it “icing”..  whatever..)

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth
And then pipe (or smear) it onto something yummy (like chocolate cupcakes), and prepare to enter heaven.
P.S. I also topped my cupcakes with some chopped nuts, just to let people kinda know what was in them.  Oh, and it looked cute too.

Coconut Cupcakes..

I should start out saying a big thanks to Jaclyn, my SIL who made these tasty treats 4 years ago, and has had me hooked ever since.  Another big thanks needs to be said to the cookbook where she got the recipe from..  love that Ina Garten!  Grandpa W. probably loves her too..  these are a fav!)
Now, don’t have a heart attack when you read the ingredient list, just tell yourself that you can have one (or three if you are like me) a day, and call it good.
Cupcakes:
3/4 pound unsalted butter at room temperature (that’s 3 sticks)
2 cups sugar
5 extra large eggs at room temperature
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract (mmmm..)
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut (divided in half)
Preheat oven to 325.  Cream together butter and sugar for about 5 minutes on low.  Add eggs, one at a time, mixing well, then add the vanilla and almond extract.  In a separate bowl, sift together: flour, baking powder, baking soda, and salt.  Add 1/3 of the combined dry ingredients and half of the buttermilk to the batter.  Mix well, then add 1/3 more of the dry ingredients, and the other half of the buttermilk.  Mix again.  Add the last of the dry and mix until just combined.  Fold in 7 ounces of the coconut, and bake in lined muffin tins for 25-30 minutes.  Let cool well and then ice.
Icing:
1 pound of cream cheese (softened)
3/4 pound unsalted butter, at room temperature (3 sticks again..  I know, I know..)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 pounds of powdered sugar.
Cream together the cream cheese and butter.  Add the vanilla and almond extract, then add in the powdered sugar.  I would mix in a half at a time.  You can fold in the remaining coconut or top the iced cupcakes with it, Merrill likes it that way so there is adequate warning that these particular cupcakes contain coconut..  or do a bit of both.  They look pretty and taste even better.
This does make a lot of icing, but I like to eat it for breakfast. ;)

Scrumptious: Chocolate Ganache Cupcakes

This was the treat I made for Family Home Evening this week.
I also made them, slightly different, for Ashley’s pre-school class.  They had a letter “P" on top instead of the heart.  They are learning about the letter “P” this week.
They were really quite cute.
Quite tasty too..
I am a boxed cake mix kind of girl.  Sometimes, but not very often, I will make one from scratch, but I have perfected the box mix, and I choose to stick with it.
For these I used a triple chocolate fudge super moist mix (and it was goooood).  I usually go for the devil’s food, but Merrill isn’t a huge fan of chocolate, so I thought I would go a little lighter on him with the chocolatey-ness of the cake, since it was gonna hit him in the topping. :)
I have taken to using these nut cups instead of the traditional liner, and I love them!  I can set them all on my huge cookie sheet and fill them, baking more at a time and they turn out perfect and cute!
After I let them cool, I dipped just the tops in Ganache that hasn’t been whipped yet. 
For those who haven’t enjoyed Ganache yet, try it, tomorrow.  I would promise to bring you some, but I would probably eat it all before I got to you.
It is that good.
It’s equal parts of a good chocolate (I like semi-sweet) and whipping cream.  You heat the cream (don’t boil it) and then put your chocolate (chopped up) in it.  Let it sit for a few minutes, then stir in the chocolate, letting it all melt.  Let it cool longer in the fridge (but not so it is set up and hard).  I let mine set for about an hour, then mixed it using my mixer until it was nice and smooth.  Then I dipped the cupcakes.  I put the Ganache back in the fridge and let it chill a bit longer, then whipped it up the rest of the way and piped the tops using my favorite tip (Wilton 1M).
I took a tip from Bridget when it came to my toppers.
I melted white candy melts in my handy-dandy squeeze bottle(both are found at any craft store) and squeezed that onto waxed paper.  For the Ps I had a piece of paper with the perfect Ps to trace underneath the waxed paper, for the hearts it was all free-hand baby..  and while the chocolate was still soft, topped them.   I used crystallized sugar on my hearts (shown here) but used Valentine colored non-parelis (sprinkles) on the Ps.  Let those harden up and transfer them to the cupcakes.
They tasted so good!
In fact, there is one left in the fridge, and I have a book to finish!

Favorite cake: Mom's Chocolate Layer Cake

Well, one of my favs..
I had to have this one for my birthday today.
Like, really.

Mom's Chocolate Layer Cake

favorite chocolate cake (I like Devil's Food)
1small tub Cool Whip
2 bars Baker's unsweetened German chocolate
3/4 cup margarine

Bake cake according to recipe, cool, and cut so you have 4 layers.
Melt 1 1/2 bars of chocolate with margarine over low heat in a small saucepan.  Let cool in the fridge until spreadable, not too runny but not thick.
Start layering your cake..  bottom layer gets a coating of chocolate, then a layer of cake.  Cool whip goes on top, then another layer of cake.  Chocolate comes next, then the last layer of cake.  Top it off with Cool Whip and some shavings from the remaining half of the chocolate bar.  Let it set up in the fridge before serving.

This is also good for breakfast. ;)

Homemade bread..

I love warm, fresh, homemade bread...
Talk about fond memories from my childhood.
The girls and I made some today for the fun of it, you know, no school and all...
I used my favorite recipe, one that my best friend's mom used.  I loved being at their house.  We had a blast there, and it was a bonus if it was bread making day!

I like it the regular way, but it is really good making it the whole wheat alternative.  I usually half the recipe, my family is not as big as theirs was, and I do love my carbs, but if I ate four loaves of bread, with butter....
Let's not go there.
And a slice of whole wheat, fresh out of the toaster with butter..  forget about it.....

LeAnn's Bread

2 tablespoons yeast
1 cup warm water
13 cups flour
1 1/2 tablespoons salt
1/2 cup sugar
1/2 cup oil
3 1/2 cups milk (may use dry milk, I like to, it's how you can use what you store!)
2 eggs, well beaten

Dissolve yeast in warm water. Put in large mixing bowl and add milk, sugar, salt, and oil.  Stir to dissolve.  Add well beaten eggs and mix.  Add flour, four cups at a time, mixing well after each addition.  Add enough flour to make a stiff dough.  Knead 15-20 minutes.  Place in an oiled bowl and let rise until double.  Punch down and knead five more minutes.  Divide into four parts, shape into loaves, and place in pans.  Let rise until double in size, again, and then bake at 375 for 30-35 minutes.

WHOLE WHEAT:  Use six cups whole wheat flour and six cups white flour.  3 1/2 cups water instead of milk, and brown sugar instead of white sugar.

Sunday night snacking: Scones and Honeybutter

When I wandered out to the freezer to get the breadsticks to accompany our spaghetti Sunday, my eyes fell on the strawberry freezer jam.
Before I knew it, I was craving scones.

Scone Dough

1 quart buttermilk  (you can also use milk + vinegar or lemon juice if you don't have any buttermilk on hand.  The ratio is 1 cup of milk to 1 tablespoon of vinegar or lemon juice.)
2 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons soda
2 eggs
1/2 cup warm water
2 tablespoons yeast
1 1/2 teaspoons salt
2 tablespoons oil
flour

Start by dissolving the yeast with a tablespoon of sugar in the warm water.  Mix the remaining sugar, baking powder, soda, and salt in a bowl.  In a large bowl, mix the buttermilk, eggs, and oil, then add the yeast and dry mixtures.  Mix well.  Start by adding six cups of flour, one cup at a time, and mix until smooth.  Add more four as needed until you get a smooth, lightly sticky dough.  (I stopped counting after eight cups, the recipe didn't state an amount of flour to use.)
Let the dough rise, and refrigerate until ready to use.
When ready to cook, roll out to 1/2 inch thickness on a floured surface, cut into squares, and let rise again.  Cook in oil until golden brown (about 350 degrees) turning once.
(This dough can keep in your fridge for a week.  Just cover it!)

We didn't have any honey butter in the house (I think we ran out when we had pulled pork last week..) but thanks to the good old internet, and a neighbor who loaned us some honey, we made our own honey butter.

Honey Butter

1 pound of butter (softened a bit)
1/4 cup honey
1/2 teaspoon vanilla
dash of salt

Mix your butter on a low speed to get it soft to make the incorporation of the other ingredients easier.  Add the remaining ingredients and mix all together until smooth and chill before using.

We served ours with the freezer jam and honey butter.
At this point, I think we will have these again tonight!! :D

Pulled Pork..

I know!!
I am all about food lately..
Just wait, I have even more coming!
This is another family favorite, thanks to my days when I would actually watch Good Things Utah, and our (then) new found love of Texas Roadhouse.
Merrill no longer loves it, he claims we don't need to go there to get the pulled pork..  mine is better.
Or so he says...
It has also been posted here.

Rib City's Pulled Pork

 

1 small 2lb-4lb pork butt "bone in", or pork collar, or roast bone in or no bone

1 bottle Liquid Smoke

1 Package of Knorr Vegetable blend spices (or Season Salt,Celery Salt,Pepper, Salt, Montreal BBQ Spices,Garlic powder mixed together)

1 bottle Rib City Sweet BBQ sauce ( I used Bull's Eye, Hickory smoke)

Spread all spices on Pork Roast or Butt forming almost a crust, or thick layer.
Tear off 2 big pieces of foil to cover roast.
Pour 1/2 bottle liquid smoke into foil with roast. Wrap the 1st sheet then wrap it again with the 2nd sheet so the juices cannot escape when cooking.

Place in a shallow pan or cooking tray. Slow cook on convection bake or regular oven at 375 for 4 hours and then 275 for 4 more hours.

Unwrap and pull bone (if any). Take a fork and make sure that the meat separates easily. Leave cooking juice and put in bowl and pull with forks or gloved hands.

Add BBQ sauce.

This one was a real winner... no one could stop eating it. It was so tender, the foil was the only thing keeping it together.
I also started cooking it in the crock pot so my oven isn't tied up all day..  it is great that way too.  The only downside, you don't get the delicious crusty outer pieces like you do when cooking it in the oven.
We like to serve it with baked potatoes, or mashed, or french fires...  or steak fries. ;)  We also like Rhodes Texas Rolls with honey butter.  The left-overs are awesome!!

Yummy Corn Puffs..

Something very good lies in wait inside of this unassuming bag...  the contents are pictured below.
(And no, it is not fun stuff from Office Max purchased at 15% off...)

I got some of these last Christmas as treats circulated, petitioned someone for the recipe, found a version of it, made them, but they didn't turn out. :(
This year, I found the source, got the recipe, and they turned out!!
My family loves them...
(I think I do more though..)

Corn Puffs

2 cups sugar
1 pound of butter (I KNOW!!  But they are soooo good..)
1/4 cup water
2 tablespoons Karo Syrup

Bring all ingredients to a boil and boil for 5 1/2 - 6 minutes (I would suggest the lesser..) and pour over the corn puffs (they usually sell them in the chip area of the grocery store in GIANT bags).  It's a good idea to do it in a paper bag, then fold the top and shake it up.  You can store it in the paper bag or in an airtight container.
I will warn you, the bottom of the bag is the best part. :)

I guess that I have to go scrap a traditional layout now too...  you know those goals!

Sweet and Sour Chicken..

One of our favorites!
I have been cooking this for quite some time..  we are entering our tenth year of marriage, so at least that long.  Long enough, that as I got out the recipe tonight to make it (and I do only to make sure my measurements are what I remember them to be..) I thought it's high time it was promoted from my fluorescent green post-it note, to somewhere more permanent and worthy.
Hmmm...  blogworthy?
I do think so..

Sweet and Sour Chicken

1 can pineapple (chunks, tidbits, sliced, pick your favorite)
3/4 cup brown sugar
1/2 teaspoon salt
3 tablespoons corn startch
2 tablespoons soy sauce
1/4 cup cider vinegar
4 beef bullion cubes (or 4 teaspoons if you use another form of bullion like I do)
green pepper, seeded and sliced
Chicken breasts (this recipe can make enough for 4 breasts)

Drain pineapple and save juice.  Set aside pineapple and add water to the juice until you have 1 1/2 cups of liquids.  In a large saucepan, add the liquid mixture, brown sugar, salt, cornstarch, and the cider vinegar.  Whisk over medium heat until the cornstarch is well dissolved.  Continue stirring and watch for it to thicken.  Once it stars to bubble and thicken, add the bullion and soy sauce.  Continue stirring.  Reduce heat so it is at a simmer.  Add raw chicken, either whole or cubed, the pepper and pineapple and let cook until the chicken is no longer pink.  Serve over rice.

Now we like to mix it up at our house..  we began breading our chicken and cooking it in a separate pan to PF Chang it up.  To heighten that, we started serving it over cooked angel hair pasta.  Any way you choose, you can't go wrong with this sauce!

Carrot Cookies..

It's that time of the month again..
Flavor of the Month has been so much fun to do!!
This month is "Cookies".
While I have many cookie recipes that are my "favorite", I thought I would share one of my childhood favorites, and try to get my kidlets into them too.

Orange Carrot Cookies

3/4 cup shortening
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla (I tried Almond extract in them and mmm..  yummy!)
1/2 teaspoon salt
1 cup cooked, mashed carrot

Cream shortening and sugar together.  Add the egg and mix well.  Add in the dry ingredients, vanilla, and carrot, finish mixing.
Place by teaspoon fulls (I use my smallest scooper) on a greased cookie sheet and bake at 375 for 12-15 minutes.

Then comes the icing..

4 tablespoons butter (or margarine) softened
3 tablespoons orange juice
zest from half an orange
pinch of salt
powdered sugar

Mix all and add powdered sugar until it reaches a thick, but not too runny consistency.
Ice the cookies while still warm.

Now, I LOVE and ADORE carrots..  I have my entire life.  I have given them credit for my great eyesight..  until my late twenties when I had to get reading glasses..
These cookies were a favorite of mine when I was little and I still love them now!  My kids like carrots.  Especially with dip.  But this is not the same thing..  they gave me some interesting looks while making them, so I knew it would be fun getting them to just try them out.  Merrill even gave them a whirl, he was the one giving the weirdest looks by far.  He said they were "okay"..  and he doesn't like much of anything.  In fact, I am still trying to figure out why he likes me! ;)

A little force was necessary on the part of the kiddos trying them out....  :D

Traditions: Spritz Cookies (AKA Press Cookies)

So the licorice caramels are very yummy..  especially if you enjoy black licorice.
Lessons I learned:
Use licorice oil or Anise oil.
I used Anise extract.  Not the same thing.
I used the WHOLE BOTTLE to get the right flavor.
Did I mention they are yummy?
We have been doing a lot of baking this last week.
- Cupcakes
- Mints
- Dipped pretzle rods
- Fudge (that didn't turn out..  there is a difference between evaporated milk and sweetened condensed.  I buy more of one, and love it so much, I think it should go in EVERYTHING!!  Not in fudge though..  no, no. no.)
- Caramels
- Licorice caramels
- Sugar cookies
- Spritz

Spritz are my fondest childhood memory..  and that is what we call them, some people call them "press cookies" but I like Spritz..  sounds more festive. ;)
I remember my mom making them, every year.  She stored them in the largest Tupperware bowl known to man and it wasn't the fake Tupperware, it was the real stuff here people..  the kind that had the little circle on the lid with the notch cut out, I think to put it on a beaded chain?
We used the ginormous bowl as a booster seat as well.
She made them in red, yellow, and green, decorated them with red hots, and I thoroughly enjoyed eating the dough.
I still do.
There is something that having your own children does to you, especially around the holidays.  I am usually on a mission to learn how to do something just the way my mom did when I was small.  That is what happened  the year I had Lynn.
That was also the year Merrill got me my cookie press for Christmas.
Love that guy!
I bet I could have gotten another dozen or so cookies if I could just keep my hands out of that bowl!
It is an easy recipe, I use my Wilton cookie press to extrude them in the fun shapes.

Spritz

1 cup softened butter
1/2 cup sugar
2 eggs
1 teaspoon of Almond extract
2 1/4 cups flour

Cream together the butter and sugar.  Add eggs Almond extract, and the flour, and mix until it forms a dough.  Chill in the fridge until ready to use.  You can either roll in waxed paper, then slice and bake on a cookie sheet, or you can use a cookie press.

Red hots to embellish make them that much cuter and yummy!

Bake at 300 for 6-8 minutes

I love these things..  but I love pretty much anything with Almond extract in it.
My StazOn ink smells like Almond extract..  I get hungry for Spritz while I scrap sometimes for SOME reason. ;)

Mary's Caramels..

I have been making more than digital headers these days..  are you as happy as I am that I FINALLY got my header updated? ;)
There is a woman who lives in the neighborhood where I grew up who made some of the yummiest caramels I have EVER tasted, and she also makes THE BEST pecan roll.  She still puts an extra one on my parents plate, just for me! :D
As I was planning my list of treats to make this year, caramels were on there as usual..  but I wanted HERS.  Thankfully, I have a collection of ward cookbooks that is pretty impressive, if I do say so myself.  It helps when you are engaged more than the boring old "just once" and your future MIL gives you one from their ward for Christmas. ;)  I found a recipe for "Licorice Caramels" in the one she gave me.
Mary's recipe is really easy:

2 cups sugar
1 1/2 cups Karyo syrup
1/2 pound butter
1 can sweetened condensed milk (you can lick the can clean if you are like me!)
pinch of salt
1 teaspoon vanilla

Combine all ingredients except vanilla.  Stir well on low heat until dissolved.  Bring to boil, stirring constantly.  Cook to a good, firm ball.  Boiling time is about 15 minutes.  Add vanilla.  Pour into a buttered pan.  Let cool.  Cut into squares and wrap.

Now I will let you know, I gave up on candy thermometers about 14 candy thermometers ago.  I use the old "cold water test" and it has never failed me.  If you aren't familiar with the "cold water test", here's how she works:
Take a measuring cup (I prefer my metal ones) put a few ice cubes in it, and fill the rest of the way with cold water.  When your candy is getting close to being at the desired point, drizzle some into the cup, let it take it's shape and you'll know if it's done.

 I also employ my pizza cutter a lot..  it works fantastic for cutting the caramels.

I actually remembered one thing not on my list while on my daily trek to a store...  Anise extract.  I did forget more envelopes and holiday stamps (what are CHRISTMAS cards with a Forever stamp?)..  I will be attempting Licorice Caramels..  I will let you know how it works!

Mmmmmm... Eclairs.

I made these beauties for the ward party on Saturday..

I was in a mood I tell ya...

Apparently, they didn't last.  I have to make more and drop them on the appropriate doorsteps. :)

I used this recipe, but instead of spreading, I used my small cookie scooper, dropped them on a greased cookie sheet, baked for 20 minutes at 400, let them cool, and filled them using my gi-hugant piping bag and tip.  I frosted some with my favorite chocolate icing, but left some plain..  well, except for the dusting of powdered sugar, that is.

Traditions: Rolls

This month's theme for "Flavor of the Month" (okay last month theme really..) was "Traditions".  I was all ready and very excited for this theme, and my computer was not.

Windows Vista is not my friend, and never was, really.

Now that I am back up and running, here is my contribution, a day late. :)

It is only the best roll recipe EVER!!  It has become a tradition of sorts..  if it weren't already, I would certainly make them one.

Over Night Rolls

Heat, then cool 1 cup of milk and 1/2 cup of butter or margarine.  In a separate, small bowl (I use my Pyrex measuring cup) mix 1 tablespoon of yeast and 1 tablespoon of sugar.  Moisten with a little warm water (like 1/4 cup) to activate the yeast.
In a large bowl, beat 3 eggs, then add 1/2 cup sugar and 1 teaspoon of salt.  Add the mil mixture, yeast, and 4 cups of flour.  Stir well.
No need to knead.
Cover and let rise overnight.
Next morning, divide the dough.  Roll into two circles on a floured board and cut the circles into 16 triangles (much like a pizza).  Brush with melted butter or margarine and roll into a crescent shape.
Let rise 4-5 hours and bake at 350 for 15 minutes.

It might seem like quite a bit of time to some, but well worth it!
I have memories of the smell of this dough filling the house on Sundays, tantalizing my taste buds during church..  I am so glad my kiddos enjoy them just as much now as I do.