Jan 212011
 

Pictures

This Post Brought to You by Seasonal M&M's!

This Post Brought to You by Seasonal M&M's!

Chocolate Cherry Cordial M&M Cookies

Chocolate Cherry Cordial M&M Cookies

Ingredients

Ingredients

Adding Flour

Adding Flour

Adding Cocoa Powder

Adding Cocoa Powder

Adding Baking Soda

Adding Baking Soda

Stirring

Stirring

Butter

Butter

Adding Sugar

Adding Sugar

Adding Brown Sugar

Adding Brown Sugar

Mixing

Mixing

Added Eggs

Added Eggs

Adding Salt

Adding Salt

Adding Almond Extract

Adding Almond Extract

Adding Flour/Cocoa Mix

Adding Flour/Cocoa Mix

Adding Cherry Cordial M&M's

Adding Cherry Cordial M&M's

Pretty

Pretty

Stirred

Stirred

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Do You Like My Racks?!?

Do You Like My Racks?!?

Cherry Cordial M&M 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 almond extract
1/4 teaspoon salt
1 10 bag Cherry Cordial M&M’s (or any other flavor you like!)

Preheat oven to 350 degrees and grease cookie sheet.

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 almond extract.

In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in M&M’s. 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.

I sent these to work with my husband, he said everyone loved them!!

Jan 142011
 

Pictures

Ingredients

Ingredients

Adding the Red Hots

Adding the Red Hots

Adding Sugar

Adding Sugar

Adding Apple Juice

Adding Apple Juice

Adding Food Coloring

Adding Food Coloring

Stirring

Stirring

Adding the Apples

Adding the Apples

All Stirred Up

All Stirred Up

Boiling

Boiling

In the Pan

In the Pan

Starting Cake

Starting Cake

Adding Pudding Mix

Adding Pudding Mix

Eggs

Eggs

Adding Apple Juice

Adding Apple Juice

Adding Sour Cream

Adding Sour Cream

Mixing

Mixing

Pouring Over Apples

Pouring Over Apples

Very Thick

Very Thick

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Flipped!

Flipped!

Close Up

Close Up

Candy Apple Cake

1 cup red hots
1/2 cup sugar
1 cup apple juice, divided
1/2 teaspoon red food coloring
4 whole Granny Smith apples, peeled, cored, and coarsely chopped
1 18.25 ounce box yellow cake mix (or White, or french vanilla)
1 3.4 ounce box vanilla pudding mix, instant
2 whole eggs
1 cup sour cream

Preheat oven to 350 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.

In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the baking dish.

In a medium bowl, combine cake mix, pudding mix, eggs, sour cream, and the remaining 1/2 cup apple juice; mix well and spoon over the apple mixture, spreading to completely cover. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool slightly, then invert over a serving platter. Allow to cool completely. Cut into squares and serve.

This recipes origins are totally unknown! But it’s a favorite in these parts! Pretty easy to make, but I must warn you of 2 things. 1 the cake batter is super thick! And 2 it addicting. You can’t eat just one piece!!! I challenge you!!

Jan 142011
 

Pictures

Ingredients

Ingredients

Chocolate Chips

Chocolate Chips

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Adding Vanilla

Adding Vanilla

Chocolate Fudge

Chocolate Fudge

White Chocolate Chips

White Chocolate Chips

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Adding Orange Extract

Adding Orange Extract

Adding Orange Food Coloring

Adding Orange Food Coloring

Stirring it Up

Stirring it Up

Orange Fudge

Orange Fudge

Chocolate Layer

Chocolate Layer

Orange Layer

Orange Layer

Finished Product!

Finished Product!

Quick & Dirty Chocolate Orange Fudge

12 ounces milk chocolate chips
1 14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
6 ounces white chocolate chips
1 tablespoon orange extract
orange food coloring

Line an 8×8 inch pan with wax paper.

In a medium bowl combine milk chocolate chips, 2/3 can of sweetened condensed milk, and vanilla extract. Microwave 45 seconds to 1 minute at a time, stirring in between heating. Continue until smooth.

Spread ½ of the mixture evenly across the bottom of the pan. Reserved other ½ of mixture. Chill 10-15 minutes. Microwave 45 seconds to 1 minute at a time, stirring in between heating.

In a small bowl combine white chocolate chips, remaining sweetened condensed milk, and orange extract. Continue until smooth. Stir in red and yellow food coloring until you achieve an orange color you like. Spread the mixture evenly across the first chocolate layer. Chill 10-15 minutes.

Reheat reserved chocolate mixture. Spread the mixture evenly across the orange layer. Chill for an hour. Remove from pan and cut into squares.

Recipe found here.

Easy and yummy! What else can I say?!?!

Jan 142011
 

Pictures

Eggnog Fudge

Eggnog Fudge

Ingredients

Ingredients

Adding the Sugar to the Eggnog

Adding the Sugar to the Eggnog

Mixing it Up

Mixing it Up

Cooking

Cooking

Boiling

Boiling

Adding Mini Marshmallows

Adding Mini Marshmallows

Adding Cinnamon

Adding Cinnamon

Adding Nutmeg

Adding Nutmeg

Stirring

Stirring

Boiling Again

Boiling Again

Adding Butter

Adding Butter

Adding Butterscotch Chips

Adding Butterscotch Chips

Stirring

Stirring

Pouring into Pan

Pouring into Pan

Shaving Nutmeg

Shaving Nutmeg

Setting

Setting

All Cut Up

All Cut Up

Eggnog Fudge

1 cup eggnog
3 cups sugar
1 1/2 cups miniature marshmallows
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 cup butter, chilled
6 ounces butterscotch chips
1 cup almond, chopped, optional

Line a 9 inch square pan with aluminum foil and set aside. Spray sides of a large saucepan with butter flavored nonstick cooking spray. Bring eggnog and sugar to a rolling boil at medium heat stirring constantly with a wooden spoon. Let boil for two minutes exactly with heat turned down to the lowest setting that will maintain the boil. Stir occasionally to keep the mixture from boiling over or burning.

Fold in marshmallows, cinnamon and nutmeg; the boil will probably stop until the marshmallows completely dissolve. Bring mixture back to a rolling boil for another 6 full minutes (start timing when the boil resumes). Stir constantly. The mixture will start to turn brown during the boil. If you get brown flakes in the mixture, reduce heat a little. Remove from heat and add butter, chips and nuts. Stir until thoroughly mixed or until fudge starts to lose its glossy appearance.

Pour into prepared pan. Sprinkle with nutmeg. Cool at room temperature. Remove from pan, remove foil and cut into 1 inch squares.

Store in an airtight container.

This is like a little piece of heaven! I have no idea where this recipe came from but am glad to have it! I’ve been making this for years and it’s very good. A bit of work but totally worth it!!

Jan 022011
 

Pictures

Ingredients

Ingredients

Big Block o' Chocolate

Big Block o' Chocolate

Big Block o' Chocolate all Chopped Up

Big Block o' Chocolate all Chopped Up

Added Unsweetened Chocolate

Added Unsweetened Chocolate

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Pour it Over the Chocolate

Pour it Over the Chocolate

About to Stir

About to Stir

Stirring

Stirring

Ready for the Microwave

Ready for the Microwave

Almost Ready

Almost Ready

Adding the Vanilla

Adding the Vanilla

We Have Fudge

We Have Fudge

Double Chocolate Fudge

1 14 ounce sweetened condensed milk
12 ounces dark chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla
1 1/2 cup nuts, optional, chopped

Butter baking pan, 8 x 8 x 2 inches.

Stir milk and dark chocolate in 2-quart casserole; add unsweetened chocolate. Microwave uncovered on high (100%) 1 minute; stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 1 minutes longer.

Stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm. Cut into 1-inch squares.

I have no idea where this recipe came from, but my husband (and everyone else who tries it) LOVE IT!!! It’s super easy, you can use chocolate chips if you want! I highly recommended this if you are a chocolate lover.

Jan 022011
 

Pictures

Eggnog Cupcake Cake with Eggnog Buttercream

Eggnog Cupcake Cake with Eggnog Buttercream

Cupcakes Ingredients

Cupcakes Ingredients

Adding the Mix

Adding the Mix

Freshly Grated Nutmeg

Freshly Grated Nutmeg

Eggs

Eggs

Adding Eggnog

Adding Eggnog

Adding Oil

Adding Oil

Mixing

Mixing

All Mixed

All Mixed

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Frosting Ingredients

Frosting Ingredients

Creaming the Butter

Creaming the Butter

Adding the Vanilla

Adding the Vanilla

Adding the Eggnog

Adding the Eggnog

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding More Powdered Sugar

Adding More Powdered Sugar

Done

Done

Cupcakes

Cupcakes

Eggnog Cupcakes

1 18.25 ounce package yellow cake mix
1 cup eggnog
1/4 cup vegetable oil
3 whole eggs
1/4 teaspoon nutmeg

Preheat oven to 350 degrees.

In large bowl, combine all ingredients. Hand beat (I used a mixer and it turned out fine!) with a balloon whisk for at least one minute or more if lumps remain visible.

Pour into cupcakes pans and cook for 15- 20 minutes.

Cool 5 minutes in pans then move to wire rack to finish cooling

Eggnog Buttercream

1 cup butter, at room temperature
6 cups powdered sugar (6 to 8)
2 teaspoons vanilla
1/4 cup eggnog

Cream the butter for 30 seconds until smooth. Add eggnog, vanilla, and 1 C. powdered sugar. Mix until combined. Add powdered sugar cup by cup until you’ve used at least 6 cups and is the consistency you want.

Pipe or spread onto cupcakes.

I made these for my step-dad to take to his work party, and he said they went like hotcakes! My mom and I thought that was really funny! We’re silly like that. The batter for the cupcakes is pretty thick so I added about 1/8 – 1/4 cup more eggnog. It made the standard 24 cupcakes. The frosty is too yummy!! Considering the amount I ate, it’s a wonder that I had enough for the cupcakes!

The original recipe was for a cake, it came from here and the frosting recipe came from here.

Dec 222010
 

Pictures

Ingredients

Ingredients

5 Pounds of Wings!

5 Pounds of Wings!

Onion

Onion

Adding Tomato Sauce

Adding Tomato Sauce

Adding Yogurt

Adding Yogurt

Adding Ground Coriander

Adding Ground Coriander

Minced Garlic

Minced Garlic

Adding Chopped Ginger

Adding Chopped Ginger

Adding Salt

Adding Salt

Adding Cumin Seeds

Adding Cumin Seeds

Adding Chili Powder

Adding Chili Powder

Adding Food Coloring

Adding Food Coloring

About to Process

About to Process

Processing

Processing

All Processed and VERY Red!

All Processed and VERY Red!

Pouring on the Wings

Pouring on the Wings

Ready to Marinade in the Fridge

Ready to Marinade in the Fridge

Going in the Oven

Going in the Oven

Ready to Flip and Broil

Ready to Flip and Broil

Ready to Eat!

Ready to Eat!

Tandoori Wings

5 pounds chicken wings
1 whole onion, quartered
1 8 ounce can tomato sauce
1 6 ounce carton plain yogurt
1 tablespoon coriander
4 cloves garlic, coarsely chopped
2 teaspoons fresh ginger, chopped
1 1/2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon cayenne, upto 1 teaspoon, optional
1/4 teaspoon red food coloring
2 whole cloves

Place chicken wings in a 3-quart rectangular baking dish.

For the tandoori masala: In a blender or food processor, combin eonion, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne, red food coloring and whole cloves. Blend to a very smooth paste. (The color should be bright red.)

Pour the tandoori masala over the chicken wings: turn wings to coat. Cover and refrigerate for 4 to 24 hours.

Preheat oven to 400. Arrange as many of the wings on the unheated rack of a broiler pan as will fit in a singe layer. Bake for 25 minutes. Turn oven to broil. Broil chicken 4 to 5 inches from heat for 6 to 8 minutes or until no longer pink and pieces start to blacken, turning once halfway through broiling.

Transfer wings to a serving platter. Repeat with the rest of the wings. If desired, serve with lemon wedges and red onion wedges.

I found this recipe in a Better Homes and Garden Appetizer Magazine.

I’m not a big fan of the wings, but Justin loves them!!! So usually when we watch UFC, I make wings. I made these for UFC 124. There were less then 10 of us and I don’t eat wings, and there was a vegetarian there, and these were gone in like 20 minutes! People like them! They are a good amount of work but I believe they were worth the effort.

Dec 222010
 

Pictures

Ingredients

Ingredients

Adding Flour

Adding Flour

Adding Salt

Adding Salt

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Creaming

Creaming

Adding Egg

Adding Egg

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

the Dough

the Dough

the Dough in a Bag to Chill

the Dough in a Bag to Chill

Getting Ready to Roll it Out

Getting Ready to Roll it Out

Sprinkled with Flour

Sprinkled with Flour

Rolled

Rolled

Amara Helping Me

Amara Helping Me

Naked Lights

Naked Lights

Light with Colored Sugar in the Oven

Light with Colored Sugar in the Oven

Out of the Oven

Out of the Oven

Trees About to go in the Oven

Trees About to go in the Oven

Out of the Oven

Out of the Oven

Stars About to go in the Oven

Stars About to go in the Oven

Out of the Oven

Out of the Oven

Stockings About to go in the Oven

Stockings About to go in the Oven

Out of the Oven

Out of the Oven

Lights

Lights

Trees

Trees

Stars

Stars

Stockings

Stockings

Altogether!

Altogether!

Mrs. Fields Like Sugar Cookies

2 cups flour
1/4 teaspoon salt
3/4 cup butter
3/4 cup sugar
1 whole egg
1 teaspoon vanilla extract
colored sugar for decoration

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.

Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.

On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Recipe found here.

I found this recipe on the line and to be honest, it’s not my favorite. It’s not the worst either. It’s just mediocre. Justin seemed to like them, but to me they were kind of boring. I myself, won’t make them again, but you might like them!! (Especially after the ringing endorsement I just gave them!) I will say the looked pretty.

Dec 222010
 

Pictures

Cake Ingredients

Cake Ingredients

Adding the Flour

Adding the Flour

Adding the Baking Powder

Adding the Baking Powder

Adding the Salt

Adding the Salt

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Mixing

Mixing

All Creamed Up

All Creamed Up

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Milk

Adding Milk

Greased and Floured Pans

Greased and Floured Pans

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Frosting Ingredients

Frosting Ingredients

Butter

Butter

Creaming the Butter

Creaming the Butter

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

It Turned PINK!!!

It Turned PINK!!!

Adding Vanilla

Adding Vanilla

Adding Milk

Adding Milk

Pretty Pink Frosting

Pretty Pink Frosting

(Leveled) First Layer

(Leveled) First Layer

Frosted First Layer

Frosted First Layer

Naked Second Layer

Naked Second Layer

Frosted Sides

Frosted Sides

All Frosted

All Frosted

Missing Pieces!!!

Missing Pieces!!!

Golden Layer Cake

Cake
2 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks unsalted butter (8 ounces) at room temperature
2 cups sugar
5 whole eggs
1 1/2 teaspoons vanilla
1 1/3 cups whole milk

Vanilla Frosting
2 1/2 sticks unsalted butter (10 ounces) at room temperature
5 cups powdered sugar
1 tablespoon vanilla
1 tablespoon milk (1 to 2)

Preheat the oven to 350°. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.

In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and milk in three parts, mixing until just incorporated.

Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.

Slice the cakes into 2 layers each (I skipped this part and left is at a 2 layer instead of 4!). Stack and frost with the vanilla frosting.

Frosting: In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary.

Recipe for cake found here. Recipe for frosting found here.

This cake is very heavy! Almost like a pound cake. Still very good. We definitely did a good job finishing this one off!!!

Dec 092010
 

Pictures

the Ingredients

the Ingredients

Mashing (with a potato ricer) the Sweet Potatoes

Mashing (with a potato ricer) the Sweet Potatoes

I Love the Way it Looks

I Love the Way it Looks

Adding Sugar

Adding Sugar

Added Eggs

Added Eggs

Adding Evaporated Milk

Adding Evaporated Milk

Adding Melted Butter

Adding Melted Butter

Stirring

Stirring

All Mixed

All Mixed

Pouring into the Pan

Pouring into the Pan

Almost Ready for the Oven

Almost Ready for the Oven

Brown Sugar

Brown Sugar

Adding Flour

Adding Flour

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Sprinkling Over Sweet Potato Mixture

Sprinkling Over Sweet Potato Mixture

Yum!

Yum!

Now with Butter

Now with Butter

Now I Really Mean YUM!!!

Now I Really Mean YUM!!!

Aunt Sandy’s Sweet Potatoes

Potato Stuff
1 40 ounce can sweet potatoes, canned (drained well & mashed)
1 cup sugar
1/2 cup evaporated milk
3 whole eggs
1/2 cup butter, melted
Crust Topping
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 cup butter
walnuts (optional)

Potato Stuff: Blend ingredients together. Mix well and pour into 13 x 9 pan.

Crust Topping: Mix first 3 ingredients until crumbly & sprinkle on top of potatoes. Then chunk 1 stick of butter over top. Bake uncovered @ 300 degrees for 1 hour.

Simple and to the point! My lovely Aunt Sandy makes these and she was kind enough to share the recipe with my mom, who brought it to a Thanksgiving at my in-laws many moons ago. Now I make it every year as “my dish” that I have to bring! Everyone loves it. Even me and I really like only 1 other sweet potato thing, but I’m expanding my sweet potato horizons.

Now these may seem like it will feed many, but it usually doesn’t last that long!!!