Jul 192010
 

It’s pie time!!!

the Ingredients

Apples

Pre-Mixed Filling

Mixed Filling

Crumb Topping

Overflowing Going into the Oven

Out of the Oven

On my Plate!

Apple Crunch Pie

1 whole pie crust  (9 inch), unbaked
1 21 ounce can caramel apple pie filling *see note
1/2 cup butter, divided
1 14 ounce can sweetened condensed milk
2 whole eggs
1 teaspoon maple flavoring
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 cup light brown sugar
1/2 cup flour
1/4 cup caramel crunch mix, crushed * see note

Place rack in lowest position in oven; preheat oven to 425°.

Spoon apple filling into pastry shell. Bake 15 minutes.  Meanwhile, melt 1/4 cup butter; beat in EAGLE BRAND®, eggs, flavouring, cinnamon and nutmeg. Pour over apples. Combine sugar and flour; cut in remaining 1/4 cup butter until crumbly. Stir in granola. Sprinkle over pie.

Reduce oven temperature to 350°. Bake 25 to 30 minutes or until set in centre. Cool. Serve warm. Refrigerate leftovers.

NOTES!!! About the caramel apple pie filling, if you can’t find it just use regular apple pie filling. I found this at the store one day and had been waiting for a good time to use it. This seemed like the time!!!

The original recipe called for crushed granola but since I had some left over Caramel Crunch Mix I thought why not! I just put it in a grinder and the I over ground it. It was like a powder but whatever. You live and learn, and it still tasted good, very good!!!

Jul 182010
 

Sorry I haven’t been around. I went an a mini vacation! We went to San Diego for a few days and then I need a few days to recover. I actually cooked for the first time in like 5 days tonight. I’ll post my recipes and pictures tomorrow, I just didn’t want you to thing that I forgot about you!

 Posted by at 9:38 pm
Jul 122010
 

This is one of my favorite snack foods!!!

Where did I put the Brown Sugar?

Crunch Mix

Caramel Cooking

Caramel Boiling

Mixing it all Up

Going in the Oven

All Done!!!

Caramel Crunch Mix

Crunch Mix:
2 cups Quaker Oat Squares
2 cups Cinnamon Life Cereal
2 cups pretzel twists
1 1/2 cups Cheerios®
Caramel Mix:
1/4 cup light karo syrup
1 cup Brown Sugar
1/2 cup Butter
1/2 teaspoon Salt
1/2 teaspoon Vanilla Extract
1/2 teaspoon Baking Soda

Preheat oven to 250°. Mix all cereal, pretzels, and peanuts in a large roaster pan. Set aside to prepare Carmel Syrup.

In a 8-quart Dutch Oven mix together the first five ingredients, and boil 5 minutes. After 5 minutes add Baking Soda, while still foaming, pour over crunch mixture and mix well. Bake for 45 minutes stirring every 15 minutes. Wooden spoons work best. Pour out onto wax paper to cool. As it cools break into smaller pieces. Store in airtight container.

This stuff is addictive!! Once you start you can’t stop. The original recipe called for nuts, but I’m not a huge nut fan so I don’t put them in and I have no idea where this recipe came from!

Jul 122010
 

Daddy came over last night and he likes brownies so I made brownies. There is a funny story about these brownies but you have to wait till the end!

Brownie Ingredients

Mixing

Going in the Oven

Out of the Oven

Frosting Ingredients

Mixing

All Frosted

On My Plate!

Chocolate Cream Cheese Brownies

1 cup butter, softened
1 3 ounce package cream cheese, softened
2 cups sugar
3 whole eggs
1 teaspoon vanilla extract
1 cup flour
3/4 cup cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped nuts (I didn’t put the nuts in, not a nut fan)
Brownie Frosting
3 tablespoons butter, softened
3 tablespoons cocoa powder
1 1/3 cups powdered sugar
3/4 tablespoon vanilla
1 tablespoon milk
1 tablespoon light corn syrup, optional

Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.

Beat butter, cream cheese and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Combine flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended. Stir in nuts. Spread batter in prepared pan.

Bake 35 to 40 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare BROWNIE FROSTING; spread over brownies. Cut into bars. About 36 brownies.

Brownie Frosting: Beat butter and cocoa in small bowl until blended; gradually add powdered sugar and vanilla, beating well. Add 1 tablespoon milk and corn syrup, if desired; beat until smooth and of spreading consistency. Add additional milk, 1/2 teaspoon at a time, if needed. About 1 cup frosting.

Funny story, I went to use my 1/3 cup measure for the frosting when I discovered that it was dirty. I had accidentally used it for the cocoa powder in the brownies.  So instead of 3 1/4 cup scoops equaling 3/4 cups I did 3 1/3 cup scoops equaling 1 cup. They were very chocolatey!!

Jul 112010
 

More candy from even later last night!

Simple Ingredients

In the Pot

Boiling

Please Don’t Overflow

Almost

It Flattened a Little

What Can You Do?

So Pretty!!!

Crumbies!!!

Honeycomb (not dipped in Chocolate)

1/4 cup honey
1/2 cup light corn syrup
2 cups sugar
1 tablespoon baking soda, generous
1/4 cup water
12 ounces dark chocolate
2 tablespoons shortening

Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Combine the sugar, corn syrup, honey, and ¼ cup water in a large saucepan. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.

Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 300 degrees.

Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately whisk the candy to incorporate the baking soda, and be careful-it will foam up a great deal!

As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.

Allow it to cool and harden completely, then break it into small pieces. Honeycomb can be eaten as-is, or you can dip it in chocolate:

Combine the chocolate and shortening in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Note that the amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.

Using two forks, dip the individual pieces in chocolate so that they are completely covered, and replace them on the baking sheet. Repeat with remaining honeycomb and refrigerate until chocolate is set. Best enjoyed within 24 hours.

Notes: Honeycomb cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky, soggy mess. To prevent this, it should be stored in baggies within airtight containers. Dipping the candies in chocolate helps, and the chocolate-dipped candies will last several days, although it is best eaten soon after it is made.
You can control the thickness of the honeycomb by selecting a pan size based on your preference. If you use an 11×17 pan, the honeycomb will be approximately ¼” thick, while a 13×9 pan yields a ½” candy and an 8×8 pan produces an even thicker honeycomb.

While I love honeycomb this was not my favorite. It had a slight burnt taste (and I don’t think it was my fault). Oh well better luck next time. Recipe from here.


 Posted by at 5:49 pm  Tagged with:
Jul 112010
 

I decided last night to make some candy type things. It was at 11 pm.

Just a Few Ingredients

In the Pan

Boiling

Mini Chips

Pre-Spreading

Post-Spreading

All Broken Up!!

Chocolate Topped Toffee

1 cup butter
1 cup sugar
1/4 cup water
1/2 teaspoon salt
1 teaspoon vanilla
1 cup semisweet chocolate chips

Butter (I just used foil and sprayed with Pam, much easier to clean!) 13 X 9  pan. Set aside. Combine butter, sugar, water and salt in heavy 2 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil.

Continue cooking, stirring occasionally, until candy thermometer reaches 300 or small amount of mixture dropped into ice water forms a hard brittle strand [18-22 minutes]. Remove from heat; stir in vanilla.

Pour mixture onto prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy. Cool completely; break into pieces.

So yummy and buttery!!! Recipe from here.

Jul 082010
 

Everything is better with bacon!!!

the Ingredients

Getting Ready to Mix it Up

Putting them in the Oven

All Cooked

On my Plate

Bacon Wrapped Meat Loaves

1 1/2 pounds ground beef
1 cup lowfat cheddar cheese, shredded
1 whole egg
1/4 cup whole wheat bread crumbs
1/4 cup onion, chopped
1/4 cup lemon juice
1/4 cup green bell pepper, chopped
1/4 cup water
1/2 teaspoon beef bouillon granules
1 teaspoon salt
6 strip bacon, cut into  halves

Heat oven to 350 degrees. Mix all ingredients except bacon. Shape mixture into 6 loaves. Crisscross 2 half slices bacon on each loaf, tucking ends under loaf. Place loaves on rack in shallow baking pan. Bake uncovered 50 minutes.

I crisped them up under the broiler for about 5 minutes. They tasted very meaty! We served this with Ranchero Corn.

Jul 072010
 

Brought to you by:

Saw these in the market and knew I must possess them and put them in some cookies!!

the Ingredients

the Pieces

Adding them to the Cookie Dough

All Mixed Up

Ready for the Oven

All Done!!!

Chocolate Pieces Cookies

1 3/4 cups flour
1 1/4 cups cocoa powder
2 tablespoons baking soda
1 cup sugar
3/4 cup brown sugar
1 cup butter
2 whole eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 cups York Pieces (or Reese’s Pieces or chocolate chips)

Preheat oven to 350 degrees and grease cookie sheet or line with parchment paper.

In a large bowl, cream together the butter, brown sugar and sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.

In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in York Pieces. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

These cookies are very yummy. I my have eaten too much cookie dough and gotten a tummy ache. So worth it!!

Jul 072010
 

Tonight we had steak for dinner. Steak is really Justin’s department, so I made the side dish.

the Ingredients

Butter and Garlic

With Taco Seasoning

Cooking the Potatoes

Steak and Potatoes. Yummy!

Taco Potatoes

1 pound new potatoes, cut in half
1 tablespoon butter
1 clove garlic, minced
1/2 whole onion, chopped
1 teaspoon taco seasoning mix
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lime juice
1/8 teaspoon salt
1 dash cayenne

Bring a large saucepan of water to a boil. Add potatoes and cook, covered, 15 to 20 minutes, until tender. Drain in a colander. In a large non-stick skillet, heat butter and saute garlic and onion until softened. Stir in taco seasoning. Add parsley, lime juice, salt and cayenne and mix; add potatoes and toss.

Jul 062010
 

I’m back!!! After a long weekend with many dinners out and not much happening in the kitchen I have returned!!!Cupcake Ingredients

Making the Batter

Added the Coconut

Cooling

Frosting Ingredients

All Frosted

Coconut Cupcakes with Chocolate Frosting

Makes about 20 cupcakes

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
1 cup sugar
3 whole eggs
3/4 cup buttermilk
1 teaspoon vanilla
1 1/4 cups coconut flakes

Preheat oven to 325. Line muffin pan with 20 cups.

In a medium bowl, combine dry ingredients (this doesn’t include the coconut) thoroughly. In a large bowl, cream together butter and sugar. Add eggs and beat until fluffy. Add buttermilk and vanilla and combine. Gradually add flour mixture until just combined. Fold in coconut.

Fill each cup 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool and frost.

Chocolate Buttercream Frosting

1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla
4 cups powdered sugar, sifted
3/4 cup cocoa powder, sifted (*see note)
3 tablespoons milk (3 to 4)
3 tablespoons light corn syrup

Cream shortening, butter, and vanilla together until light and fluffy. Gradually beat in sugar and cocoa on medium speed, scraping down bowl often. Add milk and corn syrup until light and fluffy.

*Note – Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

I went with the darker chocolate frosting and it was good. I haven’t had a cupcake yet, but I’m hoping Justin or my mom will report back soon!!