tag:blogger.com,1999:blog-37142078671662604532024-02-19T06:37:04.243-08:00A Flash in the PanNataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-3714207867166260453.post-49106141442098290272012-11-26T16:51:00.001-08:002012-11-27T07:23:12.090-08:00Butterscotch-Pumpkin Spice Cookies with Cream Cheese Drizzle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkR7rt8PYDJaBv23jLP5R8_Dptl8MvuBGmP7kcvLENOx9MFu5ONNZV4E1XOnTWYIt6qm-R5l6poAdOeKt6IMApuPicWuXI5kYdnHN2nVNrbrjPGA8cGPuT-PCiUDEJQoda-hweEBVUAk4/s1600/IMG_0946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkR7rt8PYDJaBv23jLP5R8_Dptl8MvuBGmP7kcvLENOx9MFu5ONNZV4E1XOnTWYIt6qm-R5l6poAdOeKt6IMApuPicWuXI5kYdnHN2nVNrbrjPGA8cGPuT-PCiUDEJQoda-hweEBVUAk4/s400/IMG_0946.JPG" width="400" /></a></div>
I was introduced to the original version of these couldn't-be-easier cake-like cookies by my younger sister, who has been making them for several years. Such a simple recipe - cake mix, pumpkin, and chocolate chips - is not only practically fool-proof, but also lots of fun to change up and make your own. My sister has used different types of chips, for example, and enjoys making them using gluten-free cake mix; she just uses her own added spices in place of the spice cake mix. <br />
<br />
I enjoyed the version with cinnamon chips so much, but butterscotch chips meld so beautifully with the pumpkin, too... what to do? So I thought - why not use both?? Add a bit of flavoring, a hint more cinnamon, and a homemade cream cheese drizzle (which adds a lot of depth to the flavor and texture), and you've got yourself a cute, scrumptious cookie that you can whip up in a jiffy - and watch disappear almost as quickly. ;) <br />
<br />
<em>Butterscotch-Pumpkin Spice Cookies</em><br />
<em></em><br />
1 box spice cake mix<br />
1 can (15 ounces) pumpkin puree<br />
1 cup butterscotch chips<br />
1 cup cinnamon chips<br />
1/2 tsp rum extract<br />
1/2 tsp vanilla and/or almond extract<br />
1/2 tsp cinnamon<br />
<br />
Preheat oven to 375 degrees. Line baking sheets with parchment paper.<br />
<br />
Place all ingredients into a large mixing bowl; stir to combine well. (A wooden spoon works perfectly for this; don't use a mixer.) Drop rounded tablespoons of dough about 1-2 inches apart on parchment paper-lined baking sheets. Bake for 9-11 minutes, or until puffed and set; the tops should bounce back like a cake when lightly touched. I let my cookies cool for a few minutes before removing to a rack to cool completely. Drizzle with the following cream cheese icing if desired.<br />
<br />
<br />
<em>Cream Cheese Drizzle</em><br />
<em></em><br />
4 ounces cream cheese, softened<br />
4 ounces salted butter, softened<br />
1 1/2 - 2 cups confectioners' sugar<br />
Few drops rum extract<br />
1/2 tsp almond extract<br />
<br />
Cream all ingredients together until smooth and fluffy. Start with 1 cup of sugar and add more, 1/4 cup at a time, until you get the consistency you want for the frosting. You may need more or less than 2 cups total, depending on the humidity in the room. You're looking for a nice, smooth, light texture that isn't "drippy," but isn't stiff, either... you want it to flow easily when you squeeze it out of your piping bag, but not run all over your cookies. ;) Place icing in a piping bag (disposable decorating bag, parchment bag, or even a Ziploc baggie) and cut just the tiniest little bit off the tip of the bag... then, drizzle away! :) A lot of times I like to drizzle in opposite directions over the cookies to make a sort of lattice pattern; I didn't do that here, so you can get a better look at the actual cookie underneath. Either way, they are quite pretty on a tray!<br />
(This icing recipe makes enough for a double batch of cookies, or you can save the leftovers in the fridge and use to top other cookies, gingerbread, cinnamon rolls, or..... mmmmm. In fact, I highly recommend using it on cinnamon rolls. :) )<br />
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Enjoy!<br />
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<br />Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com3tag:blogger.com,1999:blog-3714207867166260453.post-15564886966208189262011-09-06T13:21:00.000-07:002011-09-06T13:21:38.987-07:00Freezer Meals: Honey-Wheat Pizza DoughI've been trying to stock up on simple meals and other food items that will make life easier after the new baby comes this month. I saw a recipe for freezer pizza dough and decided to tweak it a bit to make it a little healthier, but still just as easy. The recipe made enough for 4 pizza crusts, so we baked 2 that night and still have 2 in the freezer... they'll be super-easy to turn into a quick and satisfying meal later on! Everyone LOVED this pizza and the dough turned out just perfectly... and I loved the fact that it was so easy to make. :)<br />
<br />
<strong><u><em>Honey-Wheat Pizza Dough</em></u></strong><br />
<br />
<strong>1/2 cup warm water</strong><br />
<strong>2 Tbsp dry yeast</strong><br />
<strong>4 cups bread flour OR all-purpose flour</strong><br />
<strong>1 cup whole wheat flour</strong><br />
<strong>1 1/2 cups cool water</strong><br />
<strong>2 tsp celtic OR kosher salt (</strong>you can use regular iodized salt if that is all you have<strong>)</strong><br />
<strong>1/2 tsp ANY or EACH: rosemary, oregano, basil, garlic, and/or onion powder (</strong>optional<strong>)</strong><br />
<strong>1/4 cup olive oil (plus more for greasing the dough later on)</strong><br />
<strong>2 Tbsp honey</strong><br />
<br />
<br />
<strong>- </strong>In large bowl, stir the <strong>yeast </strong>into the <strong>warm water</strong> until dissolved. Let stand until foamy.<br />
<br />
-Add the <strong>flour, cool water, salt, oil, honey, and desired spices</strong> into the yeast mixture. Stir well, and knead by hand for 7 minutes (I did this right in the bread bowl). You can also use a dough hook on a stand mixer if you have one; that should do the work in about 5 minutes. (Still waiting on my stand mixer. :) )<br />
<br />
-Place the dough in a large GREASED bowl and cover with a small towel. Let rise for about 30 minutes or until doubled.<br />
<br />
-Punch down and divide into 4 equal portions. Coat each ball with more <strong>olive oil</strong> and wrap each in plastic wrap. Place in freezer bags, label, and freeze.<br />
<br />
TO USE: Remove from freezer 8-12 hours before using. Let thaw in fridge. After thawing, remove from fridge and let rise until doubled in size. Punch down and make your pizza according to your favorite recipe. :)<br />
<br />
<em>Tip - Since I don't have a pizza stone to give my crust a nice, crispy outside and chewy inside, I figured out the next best thing... I rub a generous amount of <strong>olive oil</strong> onto my pizza pan, and then sprinkle that with a light coating of <strong>cornmeal. </strong>I also lightly <strong>brush the entire top crust with olive oil</strong> to help keep the sauce and toppings from making the crust soggy. My father-in-law brushed his pizza dough with an amazing garlic-infused olive oil he whipped up, and that was SO tasty!</em>Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com2tag:blogger.com,1999:blog-3714207867166260453.post-59642072618633896562011-08-25T14:20:00.000-07:002011-08-25T14:40:25.121-07:00Strawberry-Kiwi Jam (and other easy variations :) )<em>Freezer jam.</em> For some reason, I spent most of my life believing that this quicker version of homemade jam must somehow be inferior to traditional, cooked, canned jams... boy, was I wrong! For one thing, it uses much less sugar, which highlights the natural sweetness of the fruit - and you don't have to feel as guilty when your kids happily slather a half-inch of it over their peanut butter. ;) For another thing, because it usually doesn't require cooked fruit (with a few exceptions), the true flavor of your fruit really comes through beautifully. And - a big bonus to busy moms with little ones under foot- not only is it quick and easy, it also doesn't require you to use a boiling-water bath to sterilize and seal your jars. Just fill clean jars, leaving about 1/2" headspace, allow to sit on the counter for 30 minutes, and place in your fridge or freezer. Nothing too dangerous about that! :) As long as you follow the basic guidelines for fruit/pectin ratios, you'll end up with a nicely set jam that tastes AMAZING - even after a year in the freezer. <br />
<br />
My kids <em>love</em> homemade jam - since they've started eating it, they've refused storebought jam completely. We've experimented with many fruit combinations, which have all turned out very well... strawberry-rhubarb, strawberry-mango, mixed berry, raspberry-peach, and so on. We've also tried a few yummy recipes from the Ball canning website, such as plum-cherry vanilla and balsamic-strawberry. (Oddly enough, while I thought the robust flavor of the balsamic-strawberry would be too much for their palates and be more fitted to serving with cheese and crackers, they all enjoyed it even more than the plum-cherry... and insisted on making peanut butter sandwiches with it right away!)<br />
<br />
Here is one of the biggest hits of this season, though: strawberry-kiwi jam. :) One bite of this tangy, luscious jam will make you believe that summer is just around the corner, even when it's the middle of winter! :)<br />
<br />
<strong><em>Strawberry-Kiwi Freezer Jam</em></strong><br />
<br />
<strong>3 cups crushed fresh strawberries</strong> (you may use partially-thawed, previously frozen strawberries instead)<br />
<strong>1 cup crushed kiwifruit</strong><br />
<strong>1 1/3 cups sugar </strong>(you may substitute sucralose here if you wish)<br />
<strong>1 pkg (1.59 oz) OR 5 tbsp Ball instant fruit pectin </strong>(the Ball brand really is the best - it requires the least sugar, and dissolves the most readily. It comes in various amounts, so be sure to check your package size.)<br />
<br />
Combine the crushed fruit in a large bowl; set aside. Mix together the sugar and pectin, using a whisk if necessary to remove all lumps from the pectin. Add the sugar mixture to the fruit mixture; stir constantly for 3 minutes. Ladle into glass or plastic canning jars, leaving 1/2" headspace at the top. Seal jars with lids; allow to sit on counter for 30 minutes. Label jars and place in fridge or freezer. Jam will stay fresh in your fridge for 1 month (if it lasts that long ;) ), and up to 12 months in your freezer. Makes approximately five 8-oz jars.<br />
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That's it! :)<br />
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<br />
<em><strong>Easy variations:</strong></em><br />
<br />
*For <em>Strawberry-Rhubarb Jam</em>, substitute 1 cup cooked, mashed rhubarb for the kiwi. This one is my particular favorite, I think. :)<br />
<br />
*For <em>Strawberry-Mango Jam, </em>substitute 1 cup pureed mango for the kiwi.<br />
<br />
*For <em>Mixed Berry Jam, </em>use a combination of your favorite, easily crushed berries (blueberries, blackberries, strawberries, raspberries) to equal 4 cups. Keep in mind that blueberries have a higher pectin content and can make your jam quite difficult to spread if you use too many of them, so use a greater amount of other berries first.<br />
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No fresh fruit? No problem - use frozen! Just partially thaw it before crushing or pureeing. It shouldn't be completely thawed - just enough to be easily crushed. I tend to make raspberry jam variations using frozen raspberries, since these are usually less expensive than fresh raspberries. I'll often make combination jams, using both fresh and frozen fruit for best flavor. Any way you make it, though... it's going to be good! :)<br />
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<br />Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com0tag:blogger.com,1999:blog-3714207867166260453.post-31221233416589886642011-06-24T10:57:00.000-07:002011-06-24T11:01:49.557-07:00Iced Capps the Easy (and Cheap) WayLooking for an easy but luscious alternative to those yummy but oh-so-pricey iced coffee confections at your favorite coffee shop? Here's one for you - a rich, chocolately iced "cappuccino" with little fuss, that makes a family-sized blenderful of summertime yumminess! :) We threw together this recipe yesterday, on a hot, muggy afternoon, and we all loved it. With these proportions, it is truly more like a nice, cold, rich cappuccino, but feel free to increase the ice and/or ice cream proportions in the recipe if you want it to be more like a milkshake. And of course, you can scale down the ingredients if you only want to serve one or two. Either way - YUM! <br />
<br />
<strong><u><em>Blender Iced Cappuccino</em></u></strong><br />
<br />
<strong>-4 (6 ounces each) cups VERY STRONG coffee (</strong>I used decaf coffee, and about 2 tbsp of grounds per coffee-pot-cup of water. Coffee pots usually measure cups in 6 oz servings, not the 8 oz of a measuring cup.)<br />
<strong>-1/2 cup instant chocolate milk powder </strong>(I'm sure chocolate syrup would work just as well :) )<br />
<strong>-1 quart vanilla ice cream</strong><br />
<strong>-Handful of ice cubes</strong><br />
<strong>-Extra ice cubes for each glass</strong><br />
<br />
Combine the first four ingredients in a large blender; blend until very smooth. Pour into ice-filled glasses and serve. Serves approximately 4-6 adults.<br />
<br />
Any extra cappuccino can be chilled in the fridge until needed; it will be of a slightly thinner consistency since the ice cream and ice cubes will have melted, but it will be fantastic over ice nonetheless. :)<br />
<br />
<em>*Out of chocolate milk powder or syrup? No vanilla ice cream? Just substitute chocolate ice cream instead. :)</em>Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com3tag:blogger.com,1999:blog-3714207867166260453.post-10427455929864260982011-04-20T12:47:00.000-07:002011-04-20T12:50:32.909-07:00Easter Eggs - some easy tricks<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1ikjzndxZFIbFQOoJhtFi5Cy3dXag-jekhrR2w7ia2NjjTKhHIPMXa_SJaZgEt1_0tUUIMY6NWZdZ9g5v9F_GEy-I2-lNS5uCjn35DeYleQSJRfM_-OFn8wjqtjmixY15nAB8_XVFP0/s1600/IMG_3935.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1ikjzndxZFIbFQOoJhtFi5Cy3dXag-jekhrR2w7ia2NjjTKhHIPMXa_SJaZgEt1_0tUUIMY6NWZdZ9g5v9F_GEy-I2-lNS5uCjn35DeYleQSJRfM_-OFn8wjqtjmixY15nAB8_XVFP0/s320/IMG_3935.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easter 2010</td></tr>
</tbody></table><br />
For the last few years, we've enjoyed doing our eggs a bit differently... and they come out so pretty, with a gentle sheen, that neighbors have asked whether they were real. ;) The secret? Plain old <strong><em>vegetable oil</em></strong>. It's a cheap ingredient and something most of us already have in our cupboards. We use it in two ways:<br />
<br />
<span style="color: #660000;">~~~~ After you've colored all the eggs you wish to do in a solid color, you can make swirly <strong><em>marbled eggs</em></strong> by adding 1 tbsp vegetable oil to each cup of egg dye. Stir <em>briskly</em> before <em>quickly</em> adding your egg (either a plain white one, or a dry, lightly colored one). Remove egg after just a few seconds, and<em> lightly rub</em> with a paper towel. Where the swirling oil touched the egg, no new color will appear - it will only appear where the color dye alone touched the surface. The whole surface of the egg will also have a gentle sheen from your paper-towel rub after dipping. </span><br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">We made a batch of white/blue, white/pink, and pink/blue eggs at the end of our egg-dyeing a few years ago, and these were some of the prettiest Easter eggs we've ever made. Unfortunately, I don't have any pictures of those ones. :( But, you can see two swirled eggs from last year's bunch, in the back of the group in the picture at the top of this page. :)</span><br />
<br />
<span style="color: #660000;">~~~~ The other simple trick we do with vegetable oil is to simply <em>pour a small amount</em> (maybe 1/4 - 1/2 tsp) on a soft paper towel, and <em>gently buff</em> each solid-colored egg after they've been dyed and dried. This helps protect the eggs, brings out the color, and gives that pretty sheen as well. Add more oil to the paper towel as needed. </span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><br />
You can use these oil tricks on any kind of hard-cooked eggs, whether you dye them with commercial kits, liquid vegetable/vinegar dye, or any other kind of egg dyes. (This year I'm planning on using my paste food colors from cake decorating to make a bunch of egg dye colors we've never had before... should be fun, as long as this mama's not too sick! ;) )<br />
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<em>May the love and peace of Our Risen Lord be with your family this Easter and always!</em><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oE88EEB1G-3SegVb3gF8z5VGrWy4ONmnIbW5gODYqkcp3ZE-u71Jx2LdVxYR9JnLTB8Twu-UZYLjdkrFTy-yPgGeiZQ4dPPe3EIAUyd4fdORFCFa0QFl9dkr2b-uqXDsohWAOVoB1Vk/s1600/IMG_3942.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oE88EEB1G-3SegVb3gF8z5VGrWy4ONmnIbW5gODYqkcp3ZE-u71Jx2LdVxYR9JnLTB8Twu-UZYLjdkrFTy-yPgGeiZQ4dPPe3EIAUyd4fdORFCFa0QFl9dkr2b-uqXDsohWAOVoB1Vk/s320/IMG_3942.JPG" width="228" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good Friday, 2010 ~Timmy</td></tr>
</tbody></table>Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com1tag:blogger.com,1999:blog-3714207867166260453.post-23211790875299572442011-04-12T12:15:00.000-07:002011-04-12T12:15:06.280-07:00The "Best You've Ever Made" GranolaAh... after 5 weeks of bedrest, anxiety, extreme boredom (how is that possible with 3 very active young children?! ...I have an even GREATER respect for disabled parents now!) and loneliness (ditto!), this mama is mostly back on her feet... thank God! To celebrate, we took the opportunity this week to make some good, old-fashioned, and easy recipes - like granola. It's simple, economical, tasty, healthful, and requires very little hands-on time... the perfect recipe for us. :) The basis for this recipe came from an older cookbook which still graces the bookshelves of both my mother and my husband's mother... La Leche League's <em>Whole Foods for the Whole Family.</em> Using their basic recipe and choosing our favorite additions, we came up with this fantastic combination of ingredients which everyone loved. When my husband came home from work, he grabbed a handful out of the pan and immediately declared, "Wow... This is the best granola you've ever made." That's settled... this recipe's a keeper!<br />
<br />
<strong><span style="color: #660000;">Granola Recipe</span></strong><br />
<br />
In a large bowl, combine:<br />
<strong>6 cups old-fashioned oats</strong><br />
<strong>2 tsp cinnamon</strong><br />
<strong>1 tsp salt</strong><br />
<br />
Choose <strong>any</strong> combination <strong>of some or all</strong> of the following ingredients to equal an <strong>additional</strong> <strong>6 cups</strong>, and <strong>stir into the oatmeal base</strong>:<br />
<strong><em>Wheat germ</em></strong><br />
<strong><em>Powdered milk</em></strong><br />
<strong><em>Bran </em></strong><br />
<strong><em>Flax seed</em></strong><br />
<em><strong>Coconut (</strong>shredded- unsweetened or sweetened<strong>)</strong></em><br />
<em><strong>Unsalted, unroasted nuts (</strong>almonds, cashews, pecans, walnuts, etc.)</em><br />
<em><strong>Unroasted seeds (</strong>pumpkin, sesame, or sunflower<strong>)</strong></em><br />
<strong><em>Rolled wheat flakes</em></strong><br />
<br />
<strong> *</strong>We used the following ingredients and proportions to equal 6 cups: <br />
<strong><em>1 1/3 cups powdered milk</em></strong><br />
<strong><em> 1 1/3 cups wheat germ</em></strong><br />
<strong><em> </em></strong><strong><em>1 1/3 cups shelled almonds and pecans</em></strong><br />
<strong><em> 2 cups shredded coconut</em></strong><br />
<br />
Set dry ingredients aside. In a saucepan, combine:<br />
<strong>1 cup (2 sticks) butter</strong><br />
<strong>1 cup honey</strong><br />
<strong>1/2 cup water</strong><br />
<strong>2 tsp vanilla</strong><br />
<br />
Cook over medium heat until warm and thinned. Pour over dry ingredients and mix well. <br />
Place mixture into a large roasting pan (we used a deep-dish [3 inches] 13x9 glass casserole dish, but any large, deep pan will work). <br />
Bake at 250 degrees for 2 to 2 1/2 hours, stirring well every 20-30 minutes, until mixture is dry and a nice, rich golden brown. Your baking time will vary, based on the size and depth of your baking dish, and the desired crispness of the cereal. (Keep in mind that it will crisp a bit more upon cooling.) <br />
Remove pan and allow to cool before placing the granola into an airtight container, stirring several times to allow for even cooling. <br />
<br />
Add dried fruits - raisins, cranberries, cherries, chopped apricots, apples, chopped dates, etc - or other uncooked additions to the whole batch, or individual servings, if desired. :) <br />
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Makes approximately 14 cups of cereal.Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com3tag:blogger.com,1999:blog-3714207867166260453.post-75106347300540097192011-02-28T12:15:00.000-08:002011-02-28T12:15:45.415-08:00Nutritious Strawberry Cheesecake ShakesThis afternoon, the kids and I decided to try something a little different for lunch. I'm almost at the end of my first trimester with our newest baby, and eating healthful, protein-rich foods is really important to me (not only for the sake of my health and the baby's, but also because light proteins help with my pregnancy sickness). And of course, 3 young children need all the good, nutritious food they can get! So we mixed, and we fiddled - and we came up with this absolutely delicious and energy-packed milkshake that tastes just like a strawberry cheesecake... in fact, my oldest son's reaction was, "HOLY COW! WOAH - that's deeeeeLICIOUS!!!!" All 3 drank it right up... even my picky 2-year-old, who told me that it was "Yummy!" And - it settled well in this new mama's tummy, too. :) A recipe like this is easy to adapt to your own family's tastes and needs, as well as the ingredients in your fridge... but here's what we did, to get you started:<br />
<br />
<strong>1 cup ricotta cheese</strong><br />
<strong>1 cup cottage cheese</strong><br />
<strong>1 cup plain yogurt</strong><br />
<strong>1/2 cup honey</strong><br />
<strong>2 tsp vanilla (or to taste)</strong><br />
<strong>1 frozen, ripe banana</strong><br />
<strong>1-2 cups frozen strawberries</strong> (or you could just use 2 bananas... or strawberry preserves... or whatever other fruit suits your fancy and goes well with a cheesecake flavor!)<br />
<strong>A splash of milk if necessary</strong>, if your blender needs help mixing the frozen fruit<br />
<br />
Blend all ingredients at medium speed in a blender until very smooth. Adjust sweetener and flavorings to taste. If you have only fresh fruit, just use that and add 1-2 cups of ice cubes to make a nice, cold milkshake. It won't be quite as creamy that way, but it will still be good. <br />
<br />
Amazingly, the cheeses blend quite well together and this milkshake is luxuriously smooth, without feeling TOO creamy in your mouth. With so many possibilities for variations... chocolate, blueberry, cherry, etc. etc... I have a feeling this is going to be a lasting family favorite!Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com1tag:blogger.com,1999:blog-3714207867166260453.post-2966307058116093372010-12-24T12:40:00.000-08:002010-12-24T12:44:00.378-08:00Cream Cheese-Buttercream Cookie Icing<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixINx1QAbO9i04QnbN0jPLkQzSYd8VBHUt90P85YSuMDHhvensh63vog4AIHUx_Gtn-kVScbQqOrwYcD998c-nobmZTw2YyJnnOQLL1Y9SRrYIyCLMMJppJ8_3ieSe-5VtF0_YNzf2h8/s1600/IMG_7960+%255B1600x1200%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixINx1QAbO9i04QnbN0jPLkQzSYd8VBHUt90P85YSuMDHhvensh63vog4AIHUx_Gtn-kVScbQqOrwYcD998c-nobmZTw2YyJnnOQLL1Y9SRrYIyCLMMJppJ8_3ieSe-5VtF0_YNzf2h8/s320/IMG_7960+%255B1600x1200%255D.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The kids and I spent a few hours last night <br />
decorating dozens of cookies! :)</td></tr>
</tbody></table><br />
I'm not really sure what to call this frosting recipe... besides "good." ;) I've combined a few frosting recipes into one that tastes really good, goes on smoothly, holds its shape, and dries well enough that the cookies can be lightly stacked on top of each other without smushing - as long as you have a few layers of waxed paper in between each layer of cookies to help spread out the weight. It goes very well with sugar cookies or other light cutouts (my favorite this year is a melt-in-your-mouth cream cheese cutout recipe), as well as with spiced cookies, such as gingerbread. You can even use it to frost or decorate a cake. :) Best of all - it's really yummy... and that's saying a lot, coming from a person who doesn't generally care for frosting. ;) <br />
<br />
This recipe makes about 4-1/2 cups or so of frosting, but can be easily cut in half if you don't have 6+ dozen cookies to frost. :) Likewise, the flavorings can be easily varied to suit your taste. <br />
<br />
Happy decorating!!<br />
<br />
<strong>Ingredients:</strong><br />
<br />
<strong>8 ounces cream cheese, softened</strong><br />
<strong>2 sticks (1 cup) butter, softened</strong><br />
<strong>1 tsp vanilla</strong><br />
<strong>6-7 cups confectioners' sugar (sifted if possible)</strong><br />
<strong>3/4 tsp almond extract</strong><br />
<strong>1/4 tsp rum extract (</strong>optional - but I LOVE this addition... it's so subtle you'd never guess it was in there, but it's very noticeable when it's not. :)<strong> )</strong><br />
<strong>Heavy cream </strong><br />
<br />
<strong>Directions: </strong><br />
<br />
In a large bowl, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla. Gradually add 5 cups of the confectioners' sugar, 1 cup at a time, and beat until smooth and fluffy after each addition. Beat in the remaining extracts, followed by the final 1 - 2 cups of confectioners' sugar (the amount will vary, based on the desired stiffness of your frosting, as well as the heat and humidity in your kitchen.) The frosting should be easily spreadable and not too stiff, but stiff enough to hold its shape. If you find it too thick for spreading, or if you wish to make a thinner icing to drizzle on top of some of the cookies (frosted or unfrosted) you can mix in heavy cream, a teaspoon at a time per cup of icing, until the desired consistency is reached. Leftover icing may be covered and chilled until needed - rebeat before using.<br />
<br />
Tint, frost, decorate, and enjoy!Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com4tag:blogger.com,1999:blog-3714207867166260453.post-41516219686499012662010-12-24T11:59:00.000-08:002010-12-24T12:00:13.439-08:00Soft Molasses Spice Cookies (Gingerbread Men)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynq833paByBww3oVKtPOZrUASeRe4sbhtM_uuaABFwRBkis2Df_LHcfPZhinOgVjDdHHqVUMIFKhhjlWRIT_suxNZ1PClZxHSpN8f6lhuceKIJzMeZLwjHcWlf9UeyMn_f-_12O2IwQg/s1600/IMG_7957+%255B1600x1200%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynq833paByBww3oVKtPOZrUASeRe4sbhtM_uuaABFwRBkis2Df_LHcfPZhinOgVjDdHHqVUMIFKhhjlWRIT_suxNZ1PClZxHSpN8f6lhuceKIJzMeZLwjHcWlf9UeyMn_f-_12O2IwQg/s320/IMG_7957+%255B1600x1200%255D.JPG" width="240" /></a></div><br />
Finally... a recipe that not only makes the cutest little gingerbread men, but bakes up soft and chewy, too! My family loves decorating gingerbread cookies, but most of us didn't like eating them - until now. These tender, lightly spiced cookies are so much fun to decorate, and a joy to eat. :)<br />
<br />
<strong>Ingredients</strong><br />
<br />
<strong>1 cup shortening</strong> (I use palm oil shortening, which is trans-fat free... if you can't find it, you can use butter instead - or use half butter and half vegetable shortening. The shortening adds to the chewy texture, and helps prevent them from burning.)<br />
<strong>1/2 cup sugar</strong><br />
<strong>1/2 cup packed brown sugar</strong><br />
<strong>2 eggs</strong><br />
<strong>1 cup molasses </strong><br />
<strong>5-1/2 cups all-purpose flour</strong><br />
<strong>3 tsp baking soda</strong><br />
<strong>1/2 tsp ground ginger</strong><br />
<strong>1 1/2 tsp ground cinnamon</strong><br />
<strong>3/4 tsp salt</strong><br />
<strong>1/2 cup water</strong><br />
<br />
<strong>Directions</strong><br />
<br />
In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the dry ingredients; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle. <br />
<br />
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased or parchment-lined baking sheets. (I prefer parchment... it helps keeps the bottoms from turning too brown.)<br />
<br />
Bake at 350° for 8-10 minutes or just until edges are firm. Remove to wire racks to cool. Frost and decorate as desired.<br />
Yield: about 6-1/2 dozen.<br />
<br />
<strong>Variation:</strong> For a lighter cookie which reminds me of the "lebkuchen" in Germany - thick, spiced cookies made with a fermented honey/flour base - you can substitute honey for half of the molasses in the recipe. It's equally good, with a slightly different flavor. :)Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com2tag:blogger.com,1999:blog-3714207867166260453.post-21119627279350252492010-12-21T17:59:00.000-08:002010-12-21T17:59:39.936-08:00Butterscotch Taffy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKyXmoQWWkMAxvwuyg2zl5tnFGdeLrqF9aBNoPuomcXu3UAADRpM49DUdcMck32u_B6p8m88JFA5MO-RVAGJ7XBDwx-pbouM1tNTNkH4tr5yaKjAX5jywGDtI0DAq3mCBHSmTKxMrzAk/s1600/IMG_7936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKyXmoQWWkMAxvwuyg2zl5tnFGdeLrqF9aBNoPuomcXu3UAADRpM49DUdcMck32u_B6p8m88JFA5MO-RVAGJ7XBDwx-pbouM1tNTNkH4tr5yaKjAX5jywGDtI0DAq3mCBHSmTKxMrzAk/s320/IMG_7936.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">One of our favorite Christmas candy recipes is this luscious, easy taffy. I found the original recipe on tasteofhome.com four years ago, and we've been making it ever since. It keeps well at room temperature for several weeks - if it lasts that long. ;) The most time-consuming part is simply wrapping each piece in squares of waxed paper, but if you can enlist help (even older toddlers can do this) then it won't take long at all. It makes a great addition to the candy/cookie tray, as well as a nice Christmas or hostess gift!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>48 large marshmallows (I've done it with the equivalent amount of mini marshmallows, but it sets up better with the large ones.)</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>1 stick butter, cut into pieces </strong></div><div class="separator" style="clear: both; text-align: left;"><strong>1 tbsp water</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>1/2 tsp salt</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>1 pkg (approximately 2 cups) butterscotch chips</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Directions: </strong></div><div class="separator" style="clear: both; text-align: left;">Grease an 8-inch or 9-inch square pan with butter. Set aside. In a large pot, combine the first 4 ingredients; cook and stir over medium-low heat until marshmallows are melted. Add butterscotch chips; cook and stir until chips are melted and mixture is smooth (approximately 8-10 min.) Pour into the greased pan and chill until set and firm. </div><div class="separator" style="clear: both; text-align: left;">Slice into logs approximately 1/2 inch thick; remove from pan and cut logs into pieces (I usually cut them so they make about 1/2 inch squares, but sometimes I cut them in slightly longer, log-shaped pieces.) Wrap each piece in waxed paper squares and twist ends (I cut my waxed paper into strips about 2 inches wide, and then cut each strip into 3 rectangles approximately 2 1/2 to 3 inches long.) Store in a cool, dry place. Enjoy!! :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcXW1DZLiOiTVmPJQYQzuuPPSy8eQMmA-mdP8LYF5CvTm1renXJ6stDs-TOSBw25IOKfR_0l68a-UYVTW0nTrXnkPzH7NV3u_CTAQrLkh6coCb7nhxvF5Fw4LpnuNokyWF81uw-DRIz8/s1600/IMG_7935.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcXW1DZLiOiTVmPJQYQzuuPPSy8eQMmA-mdP8LYF5CvTm1renXJ6stDs-TOSBw25IOKfR_0l68a-UYVTW0nTrXnkPzH7NV3u_CTAQrLkh6coCb7nhxvF5Fw4LpnuNokyWF81uw-DRIz8/s320/IMG_7935.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My 5-year-old daughter helped with the wrapping. :)</td></tr>
</tbody></table> <div class="separator" style="clear: both; text-align: left;"></div>Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com0tag:blogger.com,1999:blog-3714207867166260453.post-50078147908136980182010-12-12T10:48:00.000-08:002010-12-24T13:51:55.606-08:00Peppermint Meltaway Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQyzjOPzB9lSEK6TA6o0k8V7eipXlhUjML5I-7GKuJBVIWhgYkhm4_rfiHmx_nYSO3Mo-JdojiLSfe4CLIuYzOBvNTciaSyzf1BJuOnthyphenhyphenZSJfTJj3JkutVzwgzJ1B6qJJ3Dh3EBwwWM/s1600/IMG_1815-2.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQyzjOPzB9lSEK6TA6o0k8V7eipXlhUjML5I-7GKuJBVIWhgYkhm4_rfiHmx_nYSO3Mo-JdojiLSfe4CLIuYzOBvNTciaSyzf1BJuOnthyphenhyphenZSJfTJj3JkutVzwgzJ1B6qJJ3Dh3EBwwWM/s320/IMG_1815-2.JPG" width="320" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">These little cookies <em>will</em> melt in your mouth - and they could hardly be any easier to make. :) </span><span style="font-family: Arial, Helvetica, sans-serif;">I discovered this recipe last year in the magazine <em>Simple and Delicious</em>, and that's exactly what it is - very simple, and VERY delicious! And while I usually adjust recipes to suit my tastes, I'm sharing this recipe just as I found it, because it is perfect the way it is. :) </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em>Note: Because of the lighting in my kitchen, the cookies took on a yellow tint in my photo - but in "real life," they are a beautiful white cookie with just a hint of light golden brown around the bottom edges. You don't want to overbake these guys... they'll lose their "melt-in-your-mouth" appeal. :)</em></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Merry Christmas!</span><br />
<br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;"><em>INGREDIENTS:</em></span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>1 cup butter, softened</strong> (I prefer salted butter in this recipe)</span><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup confectioners' sugar</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon peppermint extract</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">1-1/4 cups all-purpose flour</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup cornstarch</span></strong><br />
<br />
<strong><em><span style="font-family: Arial, Helvetica, sans-serif;">Frosting:</span></em></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons butter, softened</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 cups confectioners' sugar</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons milk</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon peppermint extract</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup crushed peppermint candies</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Directions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Shape into 1-in. balls. (Note: Humidity can change the consistency of these cookies... if they seem too sticky to handle, stir in more flour, a few tablespoons at a time, just until the dough can be lightly rolled into balls. It should still be soft, but not sticky.) Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container when frosting has set. For best results, store with a sheet of waxed paper in between the layers of cookies. :) Yield: 3-1/2 dozen.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span>Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com0tag:blogger.com,1999:blog-3714207867166260453.post-49502305682941622572010-11-17T14:37:00.000-08:002010-11-18T14:50:23.243-08:00Pumpkin Fudge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14TwJMGuIC4fNyYSZSawVUsfde-u9FTyH9SDdxBOwyB9QcZS4o76J1OvYuL0t6JcW1LU41E2SB94XRaPFRS5ETw3-way5KKwthSxHoIF3qeacqtIEAagjE-NWIKyDAvU7OFOWalPoyZo/s1600/pumpkin+fudge+%255B800x600%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14TwJMGuIC4fNyYSZSawVUsfde-u9FTyH9SDdxBOwyB9QcZS4o76J1OvYuL0t6JcW1LU41E2SB94XRaPFRS5ETw3-way5KKwthSxHoIF3qeacqtIEAagjE-NWIKyDAvU7OFOWalPoyZo/s320/pumpkin+fudge+%255B800x600%255D.jpg" width="320" /></a></div>Think you're too busy to make fudge? Think again. This one is perfect for autumn entertaining, a Thanksgiving hostess gift - or even a special, homemade Christmas gift. It has a very smooth texture, and cuts beautifully (and easily). If you like pumpkin, give it a try! I made it this afternoon - and my kids haven't wanted to stop eating it. :)<br />
<br />
<br />
<strong><span style="color: #b45f06;">Pumpkin Fudge</span></strong><br />
<br />
<span style="color: black;"><strong>2 cups white sugar</strong></span><br />
<strong>1 cup firmly-packed brown sugar</strong><br />
<strong>3/4 cup (1 1/2 sticks) butter (plus extra for greasing the pan)</strong><br />
<strong>2/3 cup heavy cream (OR evaporated milk)</strong><br />
<strong>1/2 cup canned pumpkin</strong><br />
<strong>1 tsp cinnamon</strong><br />
<strong>1/4 - 1/2 tsp grated nutmeg</strong><br />
<strong>1 (7 ounce) jar marshmallow creme</strong><br />
<strong>1 (11 or 12 ounce) package white chocolate chips </strong><br />
<strong>1 1/2 tsp vanilla extract</strong><br />
<br />
Directions:<br />
<br />
Line a 13x9 pan with foil; using a paper towel or napkin, rub the bottom and sides of the foil-covered pan with softened butter. Set aside. <br />
<br />
In a heavy, large saucepan (preferably at least 3-quart), combine the <strong>sugar, brown sugar, 3/4 cup butter, cream, pumpkin, and spices.</strong> Add approximately<strong> 3/4</strong> of the jar of <strong>marshmallow creme</strong>; set remaining creme aside. (You'll use the rest at the end.) Heat over medium heat until sugar dissolves, stirring frequently with a wooden spoon.<br />
<br />
When the ingredients are melted and smooth, maintain the heat at medium while stirring<strong> constantly</strong>; bring mixture to a <strong>full boil</strong>. (You'll know it's reached a full boil when you can't stir the bubbles down.) Continue boiling and stirring for <strong>5 minutes</strong>; remove from heat.<br />
<br />
Stir in the<strong> remaining marshmallow creme</strong> and the <strong>white chocolate chips</strong> until the mixture is smooth, approximately 5 minutes. (You may return the pot to a burner on low heat, if necessary, to help melt the chips.) Add the<strong> vanilla</strong>; stir to mix well.<br />
<br />
Pour into the buttered baking dish; set in a cool place to harden. Cut into 1" squares; store in a cool place (or the refrigerator) in an air-tight container. <br />
<br />
<em>~Makes approximately 12 dozen squares </em><br />
<br />
<strong><em>Variation: If you like nutty fudge, stir in 1 cup chopped walnuts or pecans after you add the vanilla. :)</em></strong>Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com1tag:blogger.com,1999:blog-3714207867166260453.post-75056489683055566452010-09-28T11:29:00.000-07:002010-09-28T11:29:59.736-07:00Warm Apple Cider SyrupI served this syrup on top of my Fluffy Pumpkin Pancakes, and it complemented them beautifully. It would also taste good on just about any sweeter brunch item... plain pancakes, waffles, oatmeal, etc... and my kids even wanted it over ice cream!<br />
<br />
This recipe is VERY easy, though it may appear to be time consuming. It really isn't - you only have to stir it occasionally while it's simmering, and then you just leave it alone for at least 30 minutes before serving, so that it can thicken up. It stores well in the fridge, too - just gently warm on the stovetop before serving.<br />
<br />
<strong><em>INGREDIENTS:</em></strong><br />
<br />
<strong>3/4 cup apple cider or juice</strong><br />
<strong>1/2 cup packed brown sugar</strong><br />
<strong>1/2 cup corn syrup (or substitute, such as honey)</strong><br />
<strong>2 tablespoons butter</strong><br />
<strong>1/2 teaspoon lemon juice</strong><br />
<strong>1/4 teaspoon ground cinnamon</strong><br />
<strong>1/8 teaspoon ground nutmeg</strong> <br />
<br />
In a large saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 25 minutes or until slightly thickened. Let stand for 30 minutes before serving.Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com0tag:blogger.com,1999:blog-3714207867166260453.post-50391352250525320912010-09-28T11:21:00.000-07:002010-09-28T11:21:07.250-07:00Fluffy Pumpkin PancakesThese pancakes were a big hit at our house! I modified a recipe found in <em>Taste of Home </em>magazine, and everyone loved them. Try serving them with the Warm Apple Cider Syrup recipe, or just good old fashioned maple syrup... they're yummy either way! <br />
<br />
I doubled the recipe to feed our family of 5, and we had just 5 pancakes left over for lunch the next day... If you have leftovers, too, just cover them and chill (or freeze) until you're ready to use them. Then just pop them into the toaster for a minute or two to warm through, and you're good to go. :)<br />
<br />
Since I'm always looking to save time, I know from experience that you may be tempted to skip the egg separation step, and just throw the eggs into the wet ingredients without beating the whites to soft peaks first - but really, they won't get the heavenly light and tender texture that they do from that little step. It only takes a couple of minutes to beat the white to soft peaks and it is SO worth it. (To test the peaks, turn your mixer off and lift the beaters straight up. The egg whites should be able to stand up in peaks, but the tops of the peaks should kind of curl over - sort of like the top of soft serve ice cream. :) ) Then gently fold them into the rest of the batter. Believe me - you won't be sorry that you included that step!! :)<br />
<br />
<strong><em>INGREDIENTS:</em></strong><br />
<strong>1 cup all-purpose flour</strong><br />
<strong>1 tablespoon sugar</strong><br />
<strong>2 teaspoons baking powder</strong><br />
<strong>1/2 teaspoon salt</strong><br />
<strong>1/2 teaspoon ground cinnamon</strong><br />
<strong>2 eggs, <em>separated</em></strong><br />
<strong>1 cup milk</strong><br />
<strong>1/2 tsp vanilla extract (almond extract would also be great)</strong><br />
<strong>1/2 cup canned pumpkin</strong><br />
<strong>2 tablespoons melted butter or mild vegetable oil</strong><br />
<br />
<strong>Directions</strong><br />
<br />
In a large bowl,combine the <strong>dry ingredients. </strong> In another bowl, whisk the <strong>egg yolks, milk, vanilla, pumpkin</strong> and <strong>butter</strong> until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the <strong>egg whites </strong>until soft peaks form; fold into batter. <br />
<br />
Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles begin to form on top of pancakes and underside is golden. Cook until second side is golden brown. Serve with butter, syrup, and whipped cream if desired. <br />
Yield: approximately 15 pancakesNataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com1tag:blogger.com,1999:blog-3714207867166260453.post-11637318248470309002010-09-10T18:21:00.000-07:002010-09-10T18:21:41.622-07:00Apple Custard PieOne of my family's favorite fall desserts is this easy but scrumptious apple custard pie that I adapted from a recipe originally found in <em>Taste of Home </em>magazine. One of my brothers-in-law once commented, "Even the smell of this pie just screams 'fall.' " I couldn't agree more. :) It is simply fantastic. <br />
<br />
<strong>INGREDIENTS:</strong><br />
Pastry for a single-crust pie (store-bought is fine, though I'll be posting my tips for homemade crust soon!)<br />
3 cups peeled, sliced tart apples (about 4 medium)<br />
1/3 cup sugar<br />
1 teaspoon ground cinnamon<br />
<br />
<strong>CUSTARD:</strong><br />
1 cup heavy cream (or evaporated milk)<br />
1 egg<br />
1/2 cup sugar<br />
1 tsp vanilla extract<br />
<em>(If you like a more "custardy" sort of pie, as I do, double this part of the recipe and fill up the pie crust almost to the top with it. There will usually be a tad leftover that won't fit into the crust... maybe a few tbsp or so... but I find it worth it. :) It will add about 5-10 min to the second baking time.)</em><br />
<br />
1) Place <strong>unbaked pastry</strong> into a deep-dish, 9-inch pie plate. (Most Pyrex pie plates sold in stores today are deep-dish.) Arrange <strong>apples</strong> over the crust. Combine <strong>sugar</strong> and <strong>cinnamon</strong>; sprinkle over apples. <strong>Bake at 375° for 20 minutes</strong>. <br />
2) Meanwhile, for <strong>custard</strong>, whisk <strong>milk, egg and sugar</strong> in another small bowl until smooth. <strong>Pour custard over</strong> the partially-cooked apples.<br />
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3) <strong>Bake 25-30 minutes longer</strong> or until a knife inserted near the center comes out clean. Cool on a wire rack for <strong>1 hour</strong>.<br />
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4) <strong>Chill for at least 3 hours</strong> before serving. <br />
Refrigerate leftovers. <br />
<br />
Tastes great with a bit of whipped cream on top of each slice. My <span style="color: #274e13;">mouth</span> is watering just thinking about it! :)<br />
Yield: 6-8 servings.<br />
<br />
<span style="color: #274e13;">Notes about apples for baking: I love baking with Granny Smith apples, and they work very well in this recipe. If you do use them, however, be sure to slice them pretty thinly so that they will be fully cooked and tender when the custard part is done. Golden Delicious apples, especially while they are still on the green side, also work well here, as do Empires and Paula/Ida Reds. Red Delicious apples, despite their name, are NOT delicious in most baking recipes... they're very sweet, and they don't bake up well. Macintosh work well if combined with other, firmer apples, but I don't usually use them by themselves... they disintegrate too easily when baking. When combined with two or three other varieties, however, they add a great flavor to apple pies in general.</span>Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com0tag:blogger.com,1999:blog-3714207867166260453.post-74328098998218271832010-06-22T09:02:00.000-07:002010-06-22T09:07:13.824-07:00Phenomenal Fudge SauceMake this easy but fabulous hot fudge sauce but once, and you'll realize that the store-bought stuff can stay there... at the store. ;)<br />
<br />
<strong>Ingredients:</strong><br />
*1 14-ounce can sweetened condensed milk<br />
*12 ounces (2 cups) semi-sweet chocolate chips<br />
*1/2 cup milk<br />
*1 cup mini marshmallows<br />
*1/4 tsp salt<br />
*1/2 -1 tsp vanilla<br />
<br />
<strong>Super-Easy Directions:</strong><br />
Place all ingredients EXCEPT VANILLA in a heavy-duty pot (a 2-quart pot is perfect) over medium-low heat. Stir occasionally until chocolate chips and marshmallows are melted. Remove from heat and stir in vanilla (or other flavoring... almond, orange, rum, liqueurs, etc.) to taste. Cool slightly, pour into glass storage containers (a quart canning jar, several smaller jam jars, etc.), cover, and store in refrigerator. Makes approximately 3 1/2 cups and keeps at least several weeks in the fridge... if you don't eat it all first, that is. :)<br />
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To serve over ice cream or other desserts, remove desired quantity from jar and warm in a small saucepan over low or medium-low heat, stirring constantly, until warmed through and pourable. This will only take a minute or two. Then top your favorite desserts and enjoy! :) Chocolate-dipped strawberries, anyone?? Or do as my kids do, and eat it straight out of the jar, as a spoonful of good fudge. :)Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com1tag:blogger.com,1999:blog-3714207867166260453.post-53628972622172825402010-06-03T10:08:00.000-07:002010-06-03T16:05:28.007-07:00The Best Popcorn... Ever<div class="separator" style="clear: both; text-align: center;"><b><i><s><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zV4gMG48R5H1OT-j-hpdIOFDJWahkJIH6vK2pLFQqYD14DZehZVsCcttyKdCsL7IvtzqVmDVYa1nAAeLLQLCuRuV5792WG2nsc92QHJ60t7yORFh5cO7z31XVnl88A9xlfuQ_Qco68o/s1600/IMG_4952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zV4gMG48R5H1OT-j-hpdIOFDJWahkJIH6vK2pLFQqYD14DZehZVsCcttyKdCsL7IvtzqVmDVYa1nAAeLLQLCuRuV5792WG2nsc92QHJ60t7yORFh5cO7z31XVnl88A9xlfuQ_Qco68o/s320/IMG_4952.JPG" width="320" /></a></s></i></b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b><i>Family Favorite Popcorn</i></b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Approximately 1/3 cup unpopped popcorn kernels</b></div><b>2-3 tbsp virgin coconut oil (the stuff that still smells like coconut)</b><br />
<b>1/4 cup butter (or to taste)</b><br />
<b>Salt to taste</b><br />
<br />
*Place a stainless-steel or other heavy-duty 3-quart saucepan on the stove and turn the heat to medium-high. (You may use a 2-qt. pan, but decrease the amount of popcorn slightly.) <br />
*Spoon the coconut oil into the pan and wait a minute or two, until oil is melted and hot.<br />
* Add the popcorn kernels and cover the pot, venting the lid slightly to let steam escape (but not enough for popping kernels to fly out. :) ) Alternatively, you may cover the pot tightly with aluminum foil, and use a sharp knife to poke several steam vents in the top of the foil. Keep the heat set at medium-high, and listen for the sounds of popping... these should start within a minute or so. <br />
*Meanwhile, melt the butter in a small saucepan over medium heat... this will only take about 2 minutes.<br />
*As the pot fills up with popped corn, give it a few gentle shakes to encourage unpopped kernels to fall back to the bottom. You need not shake the pot the whole time. Listen carefully, and when the popping slows to a solid 1-2 seconds between pops, remove from the heat and carefully remove the lid or cover.<br />
*Pour popcorn into a large serving bowl, and drizzle with melted butter and salt to taste. I usually evenly drizzle about 1/3 of the butter over the popcorn, lightly sprinkle with salt, toss, and repeat two more times. This ensures an even coating of butter and salt. Serve immediately.<br />
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<i>*This is just the way my kids like it best, but if you're feeling more adventurous, try sprinkling on some yummy add-ins like crushed rosemary and grated parmesan, garlic salt instead of regular salt, Italian seasoning, cinnamon-sugar in place of salt, etc.... mmmmm! </i><br />
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</i><br />
<i>*If you don't have virgin coconut oil, you can use other oils, but the popcorn won't have the same excellent flavor. A good quality peanut oil is a close second to coconut oil, though. :)</i>Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com1tag:blogger.com,1999:blog-3714207867166260453.post-83811365844440225382010-04-25T13:36:00.000-07:002010-06-03T10:38:08.230-07:00Better Chocolate Batters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4txRNBbn-RdGpCazNCtO99EUGRQrBxFSrhPJBMmfGst35-8atCdfSZwScHr_TeN6cmix2jkq7dAvIOZjGaHlqTf-HyINuhvftdLuqkC2BxTZi_DOSuEKhdP_tbvhSiPiNCgmZzZpLrg/s1600/IMG_4302.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4txRNBbn-RdGpCazNCtO99EUGRQrBxFSrhPJBMmfGst35-8atCdfSZwScHr_TeN6cmix2jkq7dAvIOZjGaHlqTf-HyINuhvftdLuqkC2BxTZi_DOSuEKhdP_tbvhSiPiNCgmZzZpLrg/s1600/IMG_4302.JPG" width="320" /></a></div><br />
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Whether you're making cake, brownies, or other chocolate desserts from scratch or from a box, here are some handy ingredients that can help you intensify that luscious chocolate flavor:<br />
<br />
* <b>Vanilla extract</b>. Add 1 to 2 tsp. to a chocolate cake batter, 1/2 to 1 tsp to brownie batter, and a few drops in anything chocolate... even a cup of hot cocoa.<br />
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*<b>Almond extract</b>. If you're not a fan of vanilla, or just want something a little more exotic, almond extract is another great addition to chocolate recipes. Since it's more potent than vanilla, just 1/2 tsp or so will do the trick. Or, you can do as I often do, and simply use a combination of both vanilla and almond, in proportions to your liking.<br />
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*<b>Cinnamon</b>. A dash or two of cinnamon is a great accent to chocolate... just enough to bring out the chocolate flavor without actually tasting like cinnamon. <br />
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*<b>Buttermilk</b>. Use this in place of the water or milk in your recipe. If you don't have it, throw in a heaping tablespoon full of sour cream or yogurt along with the water or milk. No sour cream, either? Use a tsp. of white vinegar.<br />
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*<b>Coffee</b>. Use strong black coffee in place of the water in your chocolate recipe, or dissolve a tablespoon or so of instant coffee granules in the liquid you're using, before you add it to the batter. Coffee and chocolate flavors marry quite beautifully, and each brings out the better qualities of the other.<br />
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<b>*Salt.</b> Yep, salt. A little dash of salt goes a long way in accentuating the flavor of chocolate. Not enough to be salty... just a sprinkle will do for small amount of batter, beverage, etc. <br />
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*<b>More chocolate</b>. This one may seem obvious. ;) Based on a recipe to fill a 13x9 in. pan, try any or all the following chocolate additions--<br />
~1 cup mini chocolate chips or grated chocolate of your choice<br />
~a few squirts or drizzles of your favorite chocolate syrup or fudge sauce<br />
~2 tbsp. cocoa powder (regular or dutch-process)<br />
<br />
Experiment with these additions, using just one or combinations of your favorites... the chocolate lovers in your life will thank you! :)Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com1tag:blogger.com,1999:blog-3714207867166260453.post-23851038953607318052010-04-08T13:29:00.000-07:002010-04-08T13:30:50.035-07:00Quick and Creamy Macaroni and CheeseThis recipe was a family favorite when I was growing up... I'm not sure where my mother first learned of it, but she made it often and we all loved it. Now, with a few adjustments, I make it for my family at least once a month - we still love it! :)<br />
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<span style="color: black;"><strong>Creamy Macaroni and Cheese</strong></span><br />
Prep/cook time: approximately 15-20 minutes<br />
<br />
Ingredients:<br />
<span style="color: black;">1 lb macaroni (or small pasta variety of your choice)</span><br />
<span style="color: black;">16 ounces cubed or shredded cheddar cheese (or combination of your favorite cheeses)</span><br />
<span style="color: black;">2 small cans of condensed mushroom soup</span><br />
<span style="color: black;">4 tbsp butter</span><br />
<br />
Preparation:<br />
<span style="color: black;">Cook macaroni according to package directions. Meanwhile, combine cheese, soup, and butter in a 2-qt. pot. Cook cheese mixture over medium-low heat, stirring frequently, until melted and smooth. Drain macaroni when tender, and pour macaroni into a large casserole dish. Pour approximately 3/4 of the cheese mixture over the macaroni and gently stir until the pasta is coated. Adjust the amount of cheese sauce to your taste. And there you have it - quick, creamy, cheesy macaroni and cheese, in just about the amount of time it takes to make it from a box. :)</span><br />
Remaining cheese sauce may be chilled, and then spread on crackers as is, or gently warmed and served over broccoli for a tasty side dish later in the week.<br />
Serves 4-6Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com1tag:blogger.com,1999:blog-3714207867166260453.post-2332978140881527392010-04-08T13:13:00.000-07:002010-04-08T13:15:47.178-07:00Chewy Chocolate Chip Cookies, cont. - Baking Tips<span style="color: black;">Now, what should you know before you bake that fantastic cookie batter (see last post)...?</span><br />
<br />
<span style="color: black;">1) <strong>Use parchment paper or a silicone sheet on top of your cookie sheet.</strong> This goes for basically all cookies you may ever want to make. The majority of cookie recipes call for ungreased sheets, and the parchment or silicone will prevent sticking, and help the bottoms of your cookies be nice and lightly golden brown, not burned, while the rest of your cookie is perfectly cooked. Some cookie recipes call for greased sheets, but this is usually unnecessary with parchment paper. If I don't have parchment paper in the house, I don't make cookies - end of story. It's not worth it. :)</span><span style="color: black;"><br />
</span><br />
<span style="color: black;"><br />
</span><br />
<span style="color: black;">2) <strong>Be sure to give your cookies the amount of space in between them specified by the recipe</strong>. This allows them all to bake evenly, and since they will spread just a little bit, you won't risk them running into each other.</span><span style="color: black;"><br />
</span><br />
<span style="color: black;"><br />
</span><br />
<span style="color: black;">3) <strong>Check the cookies at least 2 minutes before the minimum time called for in the recipe</strong>. If they aren't done, put them in for another minute, and check again. Chocolate chip cookies should be a light-to-medium golden brown on the bottom, and a very light golden on the edges/tops. They shouldn't look wet, but they should still be a little soft. They will set more firmly as they cool. If you overcook them, they will still taste good, but they won't be those bundles of chewy, chocolatey goodness that you're probably hoping to achieve. :)</span><span style="color: black;"><br />
</span><br />
<span style="color: black;"><br />
</span><br />
<span style="color: black;">4) <strong>Remove from sheets promptly and place on a wire rack to cool</strong>. If you leave them on the hot baking sheets, they will overcook and lose their chewiness.</span><span style="color: black;"><br />
</span><br />
<span style="color: black;"><br />
</span><br />
<span style="color: black;">5) And now, the tip that goes for any cookie recipe, ever: <strong>FOLLOW THE DIRECTIONS</strong>. This may sound obvious, but I know plenty of people who wonder why their recipes don't turn out, when the reason is often is because they may have followed the directions in terms of amounts of ingredients, but otherwise they just throw everything together, stir it up, and bake it. Yes, sometimes you can take shortcuts, but knowing when you can do that and still get your desired results takes practice and experience. Directions such as "cream butter and sugar until fluffy" or "add eggs one at a time, mixing well after each addition," etc., are included in the recipe for a reason. They will make a difference in the end product. Take my word on this one. Read the directions - and then follow them. :) You might be surprised at just how excellently your baking turns out! :)</span><br />
<span style="color: black;">Enjoy those cookies!</span>Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com0tag:blogger.com,1999:blog-3714207867166260453.post-80731490263486989572010-04-08T08:31:00.000-07:002010-04-08T13:10:12.267-07:00Chewy Chocolate Chip Cookies - Batter tricks<span style="color: black;">So what is the trick to getting nice, chewy chip cookies that hold their shape? Well, there's a few little tricks I've learned along the way that you can use with your favorite chocolate chip cookie recipe (or for starters, you can use the Tollhouse recipe on the back of Nestle chocolate chips):</span><br />
<br />
1) <span style="color: #990000;"><span style="color: #990000;"><strong>Use room temperature or softened butter</strong></span>.</span> <span style="color: black;">If you want your cookies to hold their beautiful shape, don't melt the butter - just let it be softened. Often, this is "room temperature," but if your room temperature is only 60 (as it often is at my house during the winter) then you will need to gently soften it, either in the microwave on low power, checking frequently, or near a place that is warmer than the rest of the room (wood stove, near the oven while something else is baking - not too close, though! - etc.)</span><br />
<span style="color: black;"><br />
</span><br />
<span style="color: black;">Note: Most recipes call for part butter and part shortening. You can use part shortening if you wish, but if you are concerned about trans fats, use one of the following alternatives to Crisco-type shortening-- </span><br />
*<span style="color: #990000;"><strong>Lard</strong></span> (do NOT use lard that has hydrogenated lard added in)<br />
*<span style="color: #990000;"><strong>Organic virgin coconut oil</strong></span><br />
*<span style="color: #990000;"><strong>Organic palm oil</strong></span> (also sold as all-natural, non-hydrogenated vegetable shortening)<br />
*Or, just use <span style="color: #990000;"><strong>all butter</strong></span> in place of the shortening called for in the recipe. Vegetable shortening does contribute to chewiness, but the following tips will still give you chewy cookies regardless of whether you use all butter or not.<br />
<br />
2) <span style="color: #990000;"><strong>Replace part of the white sugar in the recipe with more brown sugar.</strong></span><br />
<span style="color: black;">*Most single-batch recipes call for 3/4 cup EACH of brown and white sugar. I use 1 cup of brown sugar, and 1/2 cup of white sugar. It's still 1 1/2 cups of sugar total, but brown sugar acts more as a humectant, to help hold the moisture (and therefore chewiness) in the cookies.</span><br />
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3) <span style="color: #990000;"><strong>CREAM THE BUTTER AND SUGAR ON LOW SPEED UNTIL FLUFFY</strong>. </span><span style="color: black;">I can't emphasize this step strongly enough. Yes, it's such an easy step to skip, or at least to be stingy with... but you don't want to do that if you're looking for the perfect chocolate chip cookie. :) You're looking to achieve a consistency similar to whipped cream, which is also another reason why you want that butter softened, but not melted. How do you know when it's ready? </span><br />
*Light, fluffy consistency that is almost white in color<br />
*Little to no graininess left from the sugar<br />
<span style="color: black;">Yes, this takes a long time - usually about 10 minutes with a stand mixer on the lowest, or second lowest, setting. I got a stand mixer a few years ago and it has been SUCH a help with this step, because standing there that long with a hand mixer in one hand and a baby in the other arm was a real challenge - but worth it for those perfect cookies nonetheless. :) Why low speed? ...Because the sugar granules do a better job of breaking down the fat and adding air to the mixture if they aren't rushed into it. :)</span><br />
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*Again, use your favorite chocolate chip cookie recipe with these tips, but please do use decent-quality chocolate chips if you can. Ghirardelli makes fantastic chips (especially the double chocolate or bittersweet varieties) but you don't need to go that fancy... Nestle (esp the mini chips, which spread nicely throughout the batter) or Hershey's Special Dark are also excellent choices.<br />
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Coming soon: Tips for baking that yummy dough!Nataliehttp://www.blogger.com/profile/04097980869256853686noreply@blogger.com0