tag:blogger.com,1999:blog-82089976111260477452024-03-13T20:04:48.521-07:00C and J's Good GrubJess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-8208997611126047745.post-73969326550071700832014-02-05T21:23:00.001-08:002014-02-05T21:24:35.343-08:00Easy Yummy Granola Bars<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lWV6waUe3DM/UvMaDn4ObCI/AAAAAAAACwo/dMsk9moCc8I/s1600/IMG_6974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lWV6waUe3DM/UvMaDn4ObCI/AAAAAAAACwo/dMsk9moCc8I/s1600/IMG_6974.JPG" height="240" width="320" /></a></div>
<br />
<br />
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<strong><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Easy Granola Bars</span></u></strong></div>
<div align="center">
(Recipe by <span class="author" id="lblSubmitter" itemprop="author" rel="nofollow"><span id="lblUser0">Aliceyn Fokuhl</span></span> )</div>
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<span class="ingredient-amount" id="lblIngAmount"><u>Ingredients</u></span><br />
<span class="ingredient-amount"><u></u></span><br />
<span class="ingredient-amount">3 cups quick-cooking oats</span><br />
<span class="ingredient-amount">1 14 ounce can sweetened condensed milk</span><br />
<span class="ingredient-amount">2 tablespoons butter, melted</span><br />
<span class="ingredient-amount">1 cup chocolate chips</span><br />
<span class="ingredient-amount">1 cup dried cranberries</span><br />
<label><br />
</label><br />
<div class="fl-ing" data-grams="28.4" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><u>Directions</u></span></div>
<div class="fl-ing" data-grams="28.4" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break"></span></span> </div>
<div class="fl-ing" data-grams="28.4" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break">1. Preheat oven to 350 degrees and grease a 9x13 inch pan.</span></span></div>
<div class="fl-ing" data-grams="28.4" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break"></span></span> </div>
<div class="fl-ing" data-grams="28.4" data-ingredientid="16157" itemprop="ingredients">
<span class="ingredient-name"><span class="plaincharacterwrap break">2. Mix everything together in a large bowl and the press down into the baking dish</span></span></div>
<span class="ingredient-name"><span class="plaincharacterwrap break"></span></span><br />
<span class="ingredient-name"><span class="plaincharacterwrap break">3. Bake for 20-25 minutes. Let stand for 5 minutes, cut into bars and then let them cool completely before serving.</span></span><br />
<span class="ingredient-name"><span class="plaincharacterwrap break"></span></span><br />
<span class="ingredient-name"><span class="plaincharacterwrap break">So these turned out actually really well. My kids loved them and even I was munching away on them. It's a really good recipe because you can mix in whatever you want and they are such a good alternative to store bought granola bars. Honestly I never buy them because there is so much junk in the granola bars that taste good, and not enough good taste in the ones that don't have all the additives. Definitely making these again!</span></span>Cassyhttp://www.blogger.com/profile/14246748992542694085noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-26593308709968324522012-10-12T16:03:00.002-07:002012-10-12T16:03:27.017-07:00brown butter banana bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wTB-GVcd004/UHihfDfFC6I/AAAAAAAAV6U/Jj2_4NsUCWg/s1600/IMG_3475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-wTB-GVcd004/UHihfDfFC6I/AAAAAAAAV6U/Jj2_4NsUCWg/s640/IMG_3475.jpg" width="640" /></a></div>
<br />
<b>Brown Butter Banana Bread (say that five times fast!)</b><br />
<br />via <a href="http://www.tribecayummymummy.com/2012/09/brown-butter-banana-bread.html">Tribeca Yummy Mummy</a><br />
<br />
<ul>
<li>4 very ripe bananas</li>
<li>1/2 c. (1 stick) of butter, melted and browned to an amber color</li>
<li>1/3 c. sugar</li>
<li>2 eggs</li>
<li>2 t. vanilla</li>
<li>optional: 1 t. brandy, rum, bourbon, etc.</li>
<li>1 1/4 c. whole wheat pastry flour</li>
<li>2 t. baking powder</li>
<li>1/2 t. baking soda</li>
<li>1/4 t. salt</li>
</ul>
<ol>
<li>Preheat your oven to 325 degrees F.</li>
<li>Grease or paper 3 mini-loaf pans, 1 regular loaf pan, or a 12-cup muffin tin.</li>
<li>With a big fork or a potato masher mash the bananas till nearly no lumps remain.</li>
<li>After the brown butter has cooled down, whisk it together with the sugar in a large bowl.</li>
<li>Add one egg, stir, and the other egg, and stir again.</li>
<li>Next add the vanilla and the liquor if you are using it.</li>
<li>In a separate, medium bowl, whisk together the dry ingredients.</li>
<li>Add the dry ingredients to the wet ones and stir until they are well incorporated.</li>
<li>Pour the batter into the baking pan.</li>
<li>Bake till a toothpick inserted into the middle comes out clean. For
a standard bread pan, that will be about an hour or so, for a
mini-loaf, 30 minutes, and for muffins, about 20 minutes.</li>
</ol>
Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com1tag:blogger.com,1999:blog-8208997611126047745.post-8860459557966345822012-09-02T22:53:00.002-07:002012-09-02T22:53:51.636-07:00nutella fudge<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RwZUAzIBLl8/UERFcj1Rl8I/AAAAAAAAUxQ/ukOso4nS7Uw/s1600/IMG_2751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-RwZUAzIBLl8/UERFcj1Rl8I/AAAAAAAAUxQ/ukOso4nS7Uw/s640/IMG_2751.jpg" width="640" /></a></div>
<br />
These little squares of deliciousness didn't last long, and I already am craving more! I am definitely picking up some more Nutella at the store this week....<br />
<br />
<br />
Nutella Fudge<br />
via <a href="http://notyourmommascookie.com/2012/07/incredible-nutella-fudge/">Not Your Mommas Cookie</a><br />
<br />
Makes 25-35 squares, depending on size<br />
<br />
<strong>Ingredients:</strong><br />
<ul>
<li>1/2 cup salted butter (you can use unsalted, but the salt brings out the sweetness)</li>
<li>1/2 cup whole milk or half and half</li>
<li>1 1/2 cups light brown sugar</li>
<li>1 1/2 teaspoons vanilla</li>
<li>1 cup Nutella</li>
<li>2 1/2 cups – 2 3/4 cups confectioner’s sugar</li>
</ul>
1. Grease an 8×8 pan. Place the confectioner’s sugar in a mixing bowl and set aside.<br />
2.
Melt butter over medium low heat. Add the milk and light brown sugar.
Bring to a boil over medium heat and then boil for about 2 minutes,
stirring constantly. Remove the pan from the heat and quickly add the
vanilla and Nutella. Stir until the Nutella is melted.<br />
3.
Carefully pour the hot Nutella mixture over the confectioner’s sugar and
mix quickly until completely combined. Once everything comes together,
it will set pretty fast. Pour/scoop the fudge into your greased 8×8 pan.
Press the fudge into the pan, if needed. Chill for 2 hours.Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-72177862041619760252012-09-02T22:51:00.002-07:002012-09-02T22:51:23.178-07:00Coconut Pecan Frosting <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-eMBceOBHxzE/UEREnWmEU9I/AAAAAAAAUxI/1fMlhzcIsP8/s1600/IMG_2699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-eMBceOBHxzE/UEREnWmEU9I/AAAAAAAAUxI/1fMlhzcIsP8/s640/IMG_2699.jpg" width="640" /></a></div>
<br />
I made these last week for Cassy's birthday-she requested chocolate cupcakes with german chocolate frosting-not german chocolate cake-so I made the <a href="http://candjsgoodgrub.blogspot.com/2011/05/hersheys-perfectly-chocolate-cake.html">Hershey's recipe</a> and topped them off with this delish frosting! yummm<br />
<br />
<strong> </strong><br />
<strong>Coconut Pecan Frosting</strong><br />
<strong>via <a href="http://www.justataste.com/2011/04/german-chocolate-cake/">Just a taste </a></strong><br />
<br />
<strong>4 large egg yolks<br />
1 cup sugar<br />
¼ teaspoon salt<br />
8 Tablespoons (1 stick) unsalted butter, softened<br />
1 cup heavy cream<br />
1 teaspoon vanilla extract<br />
1½ cups chopped pecans, toasted<br />
2 cups lightly packed sweetened flaked coconut</strong><br />
<strong> </strong><br />
Combine the egg yolks, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat until combined.<br />
Beat in butter, then gradually beat in heavy cream and vanilla, scraping down sides as necessary.<br />
Pour the mixture into a medium non-stick saucepan. Cook it over low
heat, stirring constantly, for 15-20 minutes or just until the mixture
thickens and begins to fluff. <br />
Pour the mixture into a medium bowl and let cool until it is room temperature. <br />
Stir in the chopped toasted pecans and flaked coconut.Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com1tag:blogger.com,1999:blog-8208997611126047745.post-21367148474503925182012-07-12T14:10:00.002-07:002012-07-12T14:10:42.562-07:00Almond Joy cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HF2LEDoLlxs/T_88WpwqvPI/AAAAAAAAS90/ndQ1tZ3AGcc/s1600/IMG_7881.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-HF2LEDoLlxs/T_88WpwqvPI/AAAAAAAAS90/ndQ1tZ3AGcc/s640/IMG_7881.jpg" width="426" /></a></div>
<br />
If you like Almond Joys....then stop what you're doing and make these cupcakes. Seriously. They are delicious and taste just like the candy bar! Plus they're easy-even with the three different steps. (the cupcake is a doctored up cake mix...usually I scoff at those but I've made this one before and it's good!) I didn't have enough coconut topping for all of the cupcakes, 3 were naked. I even added another cup of coconut! hmm....I still don't think I piped on a ton, but oh well. Those naked cupcakes will still get eaten, no doubt!<br />
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<div class="item b-b">
<div class="fn b-b h-1 strong" id="zlrecipe-title">
<b><u>Almond Joy Cupcakes</u></b></div>
<div class="fn b-b h-1 strong" id="zlrecipe-title">
via <a href="http://www.yourcupofcake.com/2012/07/almond-joy-cupcakes.html">Your Cup of Cake </a></div>
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<div class="zlmeta zlclear">
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Yield: <span class="yield">24 Cupcakes</span></div>
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<div class="h-4 strong" id="zlrecipe-ingredients">
Ingredients</div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<br /></div>
<span id="zlrecipe-ingredients-list"><div class="ingredient-label" id="zlrecipe-ingredient-0">
Chocolate Cake:
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<div class="ingredient" id="zlrecipe-ingredient-1">
1 box Devil's Food Cake Mix
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<div class="ingredient" id="zlrecipe-ingredient-2">
4 eggs
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<div class="ingredient" id="zlrecipe-ingredient-3">
2/3 cup oil
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<div class="ingredient" id="zlrecipe-ingredient-4">
1 small pkg. chocolate instant pudding
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<div class="ingredient" id="zlrecipe-ingredient-5">
1 cup milk
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<div class="ingredient" id="zlrecipe-ingredient-6">
1/2 cup sour cream
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<div class="ingredient" id="zlrecipe-ingredient-7">
2 teaspoons vanilla extract </div>
<div class="ingredient" id="zlrecipe-ingredient-7">
</div>
<div class="ingredient" id="zlrecipe-ingredient-8">
</div>
<div class="ingredient-label" id="zlrecipe-ingredient-9">
Coconut Topping:
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<div class="ingredient" id="zlrecipe-ingredient-10">
1/4 cup butter, softened
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<div class="ingredient" id="zlrecipe-ingredient-11">
8 oz cream cheese, softened
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<div class="ingredient" id="zlrecipe-ingredient-12">
1 1/2 cups shredded coconut
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<div class="ingredient" id="zlrecipe-ingredient-13">
1 teaspoon vanilla extract
</div>
<div class="ingredient" id="zlrecipe-ingredient-14">
3-4 cups powdered sugar </div>
<div class="ingredient" id="zlrecipe-ingredient-14">
</div>
<div class="ingredient" id="zlrecipe-ingredient-15">
</div>
<div class="ingredient-label" id="zlrecipe-ingredient-16">
2 cups chocolate Melts(I used chocolate almond bark)</div>
<div class="ingredient" id="zlrecipe-ingredient-17">
</div>
<div class="ingredient-label" id="zlrecipe-ingredient-18">
sliced almonds</div>
<div class="ingredient-label" id="zlrecipe-ingredient-18">
</div>
</span><div class="h-4 strong" id="zlrecipe-instructions">
Directions</div>
<span class="instructions" id="zlrecipe-instructions-list"><div class="instruction" id="zlrecipe-instruction-0">
1. Preheat oven to 350 degrees and line pans with cupcake liners.
</div>
<div class="instruction" id="zlrecipe-instruction-1">
2. Sift cake mix into a bowl and set it aside.
</div>
<div class="instruction" id="zlrecipe-instruction-2">
3. In a large bowl, gently whisk eggs, oil, milk, sour cream and vanilla extract together.
</div>
<div class="instruction" id="zlrecipe-instruction-3">
4. Add cake mix and pudding mix, stir until combined.
</div>
<div class="instruction" id="zlrecipe-instruction-4">
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
</div>
<div class="instruction" id="zlrecipe-instruction-5">
6. Topping:
Beat butter and cream cheese until smooth. Add shredded coconut and
vanilla, mix again. Slowly add powdered sugar until you reach your
desired consistency.
</div>
<div class="instruction" id="zlrecipe-instruction-6">
7. Pipe your topping onto cooled cupcakes.
</div>
<div class="instruction" id="zlrecipe-instruction-7">
8. Use a knife to smooth out the topping.
</div>
<div class="instruction" id="zlrecipe-instruction-8">
9. Place chocolate melts in a microwave-safe bowl and melt and stir until smooth.
</div>
<div class="instruction" id="zlrecipe-instruction-9">
10. Dip cupcakes into chocolate and then sprinkle almonds on top. Do it quickly before the chocolate cools. </div>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FBR8C36Z7v8/T_88W0oVJpI/AAAAAAAAS98/CmkfNczYp9k/s1600/IMG_7892notitle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-FBR8C36Z7v8/T_88W0oVJpI/AAAAAAAAS98/CmkfNczYp9k/s640/IMG_7892notitle.jpg" width="426" /></a></div>
<br />Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com2tag:blogger.com,1999:blog-8208997611126047745.post-63273784302261261712012-06-23T14:19:00.000-07:002012-06-23T14:19:33.688-07:00Greek spinach pasta salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-oDkziADTAoU/T-YuJxUS3lI/AAAAAAAASas/_SjLSi6foHM/s1600/IMG_1462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-oDkziADTAoU/T-YuJxUS3lI/AAAAAAAASas/_SjLSi6foHM/s640/IMG_1462.jpg" width="640" /></a></div>
<br />
<h2>
Greek Spinach Pasta Salad<span style="font-size: small; font-weight: normal;"> </span></h2>
<h2>
<span style="font-size: small; font-weight: normal;">via <a href="http://blogs.rep-am.com/whatsfordinner/2012/06/06/greek-spinach-pasta-salad/">What's for Dinner </a></span></h2>
<br />
<b>Ingredients</b><br />
<ul>
<li>8 ounce fresh baby spinach</li>
<li>15 ounce can Northern beans, rinsed and drained</li>
<li>5 ounces crumbled feta cheese</li>
<li>1 pint grape tomatoes</li>
<li>2 green onions, chopped</li>
<li>2 cloves garlic, minced</li>
<li>1 teaspoon finely shredded lemon peel</li>
<li>2 tablespoons lemon juice</li>
<li>2-3 tablespoons extra virgin olive oil</li>
<li>1 teaspoon oregano</li>
<li>1 teaspoon thyme</li>
<li>1 pound pasta, cooked</li>
<li>Parmesan or Pecorino Romano cheese</li>
<li>salt and pepper</li>
</ul>
<br />
<b>Directions</b><br />
<br />
Grate the lemons, taking off only the yellow part. Cut the grape tomatoes in half.<br />
In a large serving bowl combine spinach, beans, cheese, tomatoes,
green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt,
and pepper. Cover; let stand at room temperature while preparing pasta
or up to 2 hours; stirring occasionally.<br />
<br />
Just before serving, cook pasta according to package directions.
Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta
and pasta water with spinach salad mixture. Serve warm or at room
temperature. Top with Parmesan cheese.Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com1tag:blogger.com,1999:blog-8208997611126047745.post-13478255655942707382012-06-23T14:18:00.003-07:002012-06-23T14:18:39.431-07:00Baked Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_YOoqvb3Ipw/T-YyChYa8RI/AAAAAAAASbk/a6ntBMjeDYQ/s1600/Charlotte+party-0958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="http://1.bp.blogspot.com/-_YOoqvb3Ipw/T-YyChYa8RI/AAAAAAAASbk/a6ntBMjeDYQ/s640/Charlotte+party-0958.jpg" width="640" /></a></div>
<br />
Classic Mac and Cheese<br />
via<a href="http://www.myrecipes.com/recipe/classic-baked-macaroni-cheese-10000001578349/"> Myrecipes.com</a><br />
<h3>
Ingredients</h3>
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span>
<span itemprop="name"> (8-oz.) package elbow macaroni</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> butter</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> all-purpose flour</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 cups</span>
<span itemprop="name"> milk</span>
<span itemprop="preparation"> </span>
<span class="dollar">$</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> salt</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> fresh ground black pepper</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span>
<span itemprop="name"> ground red pepper</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span>
<span itemprop="name"> (8-oz.) block sharp Cheddar cheese, shredded and divided</span>
<span itemprop="preparation"> </span>
</li>
</ul>
<h3>
Preparation</h3>
<ol itemprop="instructions">
<li>Prepare pasta according to package directions. Keep warm.</li>
<li> Melt butter in a large saucepan or Dutch oven over medium-low
heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes.
Gradually whisk in milk, and cook, whisking constantly, 5 minutes or
until thickened. Remove from heat. Stir in salt, black and red pepper, 1
cup shredded cheese, and cooked pasta.</li>
<li> Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.</li>
<li> Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. </li>
<li>One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring
all grated Cheddar cheese into thickened milk mixture until melted. Add
cooked pasta, and serve immediately.</li>
</ol>Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-25999947167799741502012-06-23T14:14:00.003-07:002012-06-23T14:14:51.218-07:00Cowboy Caviar<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MxVzszN0Oa0/T-Ywx4UgX7I/AAAAAAAASbc/NVBE72zjan4/s1600/Charlotte+party-0954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-MxVzszN0Oa0/T-Ywx4UgX7I/AAAAAAAASbc/NVBE72zjan4/s640/Charlotte+party-0954.jpg" width="640" /></a></div>
<br />
<b><span style="font-size: large;">Cowboy Caviar</span></b><br />
adapted from various sources<br />
<h2>
Ingredients</h2>
<div id="ingredients">
<span itemprop="name">2 large tomatoes, chopped</span><span itemprop="name"> </span></div>
<div id="ingredients">
<span itemprop="name">2 (15oz) cans black beans, rinsed</span><span itemprop="name"> </span></div>
<div id="ingredients">
<span itemprop="name">1 red onion, chopped</span><span itemprop="name"> </span></div>
<div id="ingredients">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1 1/2 cup frozen corn</span><span itemprop="name"> </span></div>
<div id="ingredients">
<span itemprop="name">1/2 cup chopped fresh cilantro</span><span itemprop="name"> </span></div>
<div id="ingredients">
<span itemprop="name"> </span></div>
<div id="ingredients">
<span itemprop="name">Dressing</span><span itemprop="name"> </span></div>
<div id="ingredients">
<span itemprop="name">1 Tbsp white vinegar</span><span itemprop="name"> </span></div>
<div id="ingredients">
<span itemprop="name">3-4 Tbsp lime juice</span><span itemprop="name"> </span></div>
<div id="ingredients">
<span itemprop="name">2 Tbsp olive oil</span><span itemprop="name"> </span></div>
<div id="ingredients">
<span itemprop="name">1 tsp salt</span><span itemprop="name"> </span></div>
<div id="ingredients">
<span itemprop="name">1/2 tsp pepper</span></div>
<div id="ingredients">
</div>
<div id="ingredients">
</div>
<div id="ingredients">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"></span></div>
<br />
Directions<br />
<br />
1. Combine all ingredients in bowl.<br /><br />2. Cover and chill.<br /><br />3. Serve with tortilla chips<br />
<br />
<br />Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-42436833293621204432012-06-23T14:10:00.001-07:002012-06-23T14:10:14.882-07:00Apple mini hand pies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-45DVv-40FFI/T-Ywo718ydI/AAAAAAAASbU/qngwG7u8k9g/s1600/IMG_7097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="489" src="http://3.bp.blogspot.com/-45DVv-40FFI/T-Ywo718ydI/AAAAAAAASbU/qngwG7u8k9g/s640/IMG_7097.jpg" width="640" /></a></div>
<br />These were easy as...pie...(had to, sorry) to make ahead and freeze. They baked up beautifully and the filling was delish!<br />
<br />
<span style="font-size: large;"><b>Hand pie crust</b></span><br />
via <a href="http://www.foodiewithfamily.com/2012/02/27/mini-fruit-hand-pies-make-ahead-mondays/">Foodie with Family</a><br />
<br />
<div class="h-4 strong" id="zlrecipe-ingredients">
Ingredients</div>
<ul id="zlrecipe-ingredients-list"><div class="ingredient-label" id="zlrecipe-ingredient-0">
For the Crust (Can substitute 2 purchased pie crust rounds):
</div>
<li class="ingredient" id="zlrecipe-ingredient-1">2 cup flour
</li>
<li class="ingredient" id="zlrecipe-ingredient-3">
1/2 teaspoon salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-5">
1/2 pound (2 sticks) cold butter, in small pieces
</li>
<li class="ingredient" id="zlrecipe-ingredient-7">
2 egg yolks
</li>
<li class="ingredient" id="zlrecipe-ingredient-9">
4 tablespoons ice water </li>
<li class="ingredient" id="zlrecipe-ingredient-9"> </li>
<li class="ingredient" id="zlrecipe-ingredient-10">
For the Pies:
</li>
<li class="ingredient" id="zlrecipe-ingredient-12">4 cups pie filling (whichever flavour you prefer, I like to use a variety of homemade pie fillings.) </li>
<li class="ingredient" id="zlrecipe-ingredient-12"> </li>
<li class="ingredient" id="zlrecipe-ingredient-13">
Also needed to bake the pies:
</li>
<li class="ingredient" id="zlrecipe-ingredient-15">1 egg, beaten
</li>
<li class="ingredient" id="zlrecipe-ingredient-16">1 teaspoon raw sugar (can substitute granulated sugar) per pie</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<span class="instructions" id="zlrecipe-instructions-list"><div class="instruction-label" id="zlrecipe-instruction-0">
To Make the Crust: </div>
<div class="instruction-label" id="zlrecipe-instruction-0">
</div>
<div class="instruction" id="zlrecipe-instruction-1">
Pulse the flour
and salt together in the bowl of a food processor fitted with a metal
blade. Open the food processor and add in the butter. Replace the lid
and pulse until the butter and flour resemble small peas. Pour the ice
water and egg yolks in through the feed tube and process until a coarse
dough forms. Turn the shaggy dough out onto a lightly floured surface
and press together with your hands until it holds together well. Divide
into two equal pieces and form into 1/2-inch thick rectangles. Wrap each
rectangle in plastic wrap and chill for at least twenty minutes (but up
to 2 days) before rolling.</div>
<div class="instruction" id="zlrecipe-instruction-1">
<br /></div>
<div class="instruction-label" id="zlrecipe-instruction-3">
To Make the Pies:
</div>
<div class="instruction" id="zlrecipe-instruction-4">
Line one or two baking sheets with parchment paper and set aside.
</div>
<div class="instruction" id="zlrecipe-instruction-5">
Lightly flour
your work surface and place an unwrapped rectangle of pie crust dough on
the counter. Sprinkle a little flour on top of the dough.</div>
<div class="instruction" id="zlrecipe-instruction-7">
Roll
it into a larger rectangle that is about 12-inches by 10-inches. Use a
bench knife, pastry wheel or pizza cutter to divide the dough in half
vertically. Score the dough lengthwise also, dividing the dough into 4
smaller rectangles, to help you visualize where to put the pie filling.</div>
<div class="instruction" id="zlrecipe-instruction-9">
Spoon about half a cup of pie filling near either side of the split on the dough.</div>
<div class="instruction" id="zlrecipe-instruction-11">
Fold
the outside edges (using a bench knife to help lift the dough, if
needed) toward the center and drape it over the pie filling, pressing
down and crimping the seams to keep the filling from leaking.</div>
<div class="instruction" id="zlrecipe-instruction-13">
Use
your bench knife or cutter to split between the pies again (just to be
sure nothing is sticking!). Use a spatula or bench knife to transfer the
pies to the parchment lined pans. Don't worry about leaving too much
space between them, because you'll be freezing them.
</div>
<div class="instruction" id="zlrecipe-instruction-14">
Repeat with
remaining pie dough and filling. Cover the pans lightly with plastic
wrap and place in the freezer until frozen solid, about 4 hours.
</div>
<div class="instruction" id="zlrecipe-instruction-16">
When firm, carefully transfer the frozen pies to a resealable freezer bag and keep frozen for up to 3 months. </div>
<div class="instruction" id="zlrecipe-instruction-16">
<br /></div>
<div class="instruction-label" id="zlrecipe-instruction-17">
To Bake Pies:
</div>
<div class="instruction" id="zlrecipe-instruction-18">
Place desired
amount of pies 2-3 inches apart on a rimmed parchment lined pan. Preheat
oven to 425°F. Brush the tops of the pies with the beaten egg and
sprinkle each pie with a teaspoon of raw sugar. Cut two small vent holes
in the tops of the pies.
</div>
<div class="instruction" id="zlrecipe-instruction-19">
Bake for 15
minutes, lower the heat to 350°F, and bake for another 10-15 minutes, or
until pies are deep golden brown and filling is bubbly.
</div>
<div class="instruction" id="zlrecipe-instruction-20">
Let cool on the
pans for 10 minutes before transferring to a cooling rack to finish
cooling. Serve warm or room temperature. Leftovers can be stored,
tightly wrapped, at room temperature for up to three days.</div>
<div class="instruction" id="zlrecipe-instruction-20">
<br /></div>
<div class="instruction" id="zlrecipe-instruction-20">
<b><span style="font-size: large;">Apple Pie filling</span></b></div>
<div class="instruction" id="zlrecipe-instruction-20">
via <a href="http://www.foodnetwork.com/recipes/paula-deen/paulas-apple-pie-filling-recipe/index.html">Paula Deen</a></div>
<div class="instruction" id="zlrecipe-instruction-20">
Ingredients</div>
</span>
<ul class="kv-ingred-list1">
<li class="ingredient">3/4 cup light <a class="crosslink" href="http://www.foodterms.com/encyclopedia/sugar/index.html">brown sugar</a>
</li>
<li class="ingredient">1/4 cup <a class="crosslink" href="http://www.foodterms.com/encyclopedia/flour/index.html">all-purpose flour</a>
</li>
<li class="ingredient">3/4 teaspoon ground cinnamon, plus more for sprinkling
</li>
<li class="ingredient">Freshly ground <a class="crosslink" href="http://www.foodterms.com/encyclopedia/nutmeg/index.html">nutmeg</a>, to taste
</li>
<li class="ingredient">7 medium <a class="crosslink" href="http://www.foodterms.com/encyclopedia/apple/index.html">apples</a>, peeled, cored and thinly sliced
</li>
<li class="ingredient">1 <a class="crosslink" href="http://www.foodterms.com/encyclopedia/lemon/index.html">lemon</a>, zested and juiced</li>
</ul>
<br /><div class="instructions">
<br />
Mix together the brown sugar, flour, cinnamon, and nutmeg in a
small bowl. In another bowl, sprinkle apples with the juice of 1 lemon
and toss. Stir in the sugar mixture to evenly coat the apples.</div>
<span class="instructions" id="zlrecipe-instructions-list"><div class="instruction" id="zlrecipe-instruction-20">
<br /></div>
<div class="instruction" id="zlrecipe-instruction-20">
</div>
</span>Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com1tag:blogger.com,1999:blog-8208997611126047745.post-4538523672612363942012-06-23T13:59:00.000-07:002012-06-23T13:59:02.136-07:00Fluffy white cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-e3RdjI1vVxg/T-YtNgjq-oI/AAAAAAAASak/_YH518uTQOM/s1600/IMG_7090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-e3RdjI1vVxg/T-YtNgjq-oI/AAAAAAAASak/_YH518uTQOM/s640/IMG_7090.jpg" width="426" /></a></div>
<br />
<span style="font-size: large;"><b>White Cupcakes</b></span><br />
via <a href="http://www.marthastewartweddings.com/224076/white-cupcakes">Martha Stewart</a><br />
<h2>
Ingredients</h2>
<div class="item-list">
<ul class="content-multigroup-group-ingredient">
<li class="ingredient first">
4 1/2 cups sifted cake flour (not self-rising)</li>
<li class="ingredient">
2 tablespoons baking powder</li>
<li class="ingredient">
3/4 teaspoon salt</li>
<li class="ingredient">
1 1/2 cups milk</li>
<li class="ingredient">
1 tablespoon pure vanilla extract</li>
<li class="ingredient">
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened</li>
<li class="ingredient">
2 1/4 cups sugar</li>
<li class="ingredient last">
7 large egg whites</li>
</ul>
</div>
<div class="recipe-section instructions">
<h2>
Directions</h2>
<div class="item-list">
<ol class="content-multigroup-group-steps">
<li class="step first">
Preheat oven to 350 degrees. Line cupcake or muffin tins with
papers; set aside. Into a medium bowl, sift together cake flour, baking
powder, and salt. Combine milk and vanilla in a glass measuring cup.<br />
</li>
<li class="step">
Place butter in the bowl of an electric mixer fitted with the
paddle attachment, and beat until pale and creamy. With mixer on medium
speed, gradually add sugar in a steady stream; continue beating until
light and fluffy, about 3 minutes. Reduce speed to low.<br />
</li>
<li class="step">
Add flour mixture to butter mixture in three batches,
alternating with the milk mixture and starting and ending with the
flour. Do not overbeat.<br />
</li>
<li class="step">
In a clean bowl of electric mixer fitted with the whisk
attachment, beat egg whites on medium-high speed until stiff peaks form.
Fold one-third of the whites into flour mixture to lighten. Fold in
remaining egg whites in two batches, being careful not to deflate the
whites.<br />
</li>
<li class="step last">
Pour batter into prepared tins, filling cups to about 1/2
inch from the tops. Bake until a cake tester inserted near the centers
comes out clean and the tops spring back when pressed lightly in the
center, 18 to 20 minutes. Remove from oven; let cool completely before
icing or storing.<br />
</li>
</ol>
</div>
</div>Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-65284222698272179562012-06-23T13:55:00.000-07:002012-06-23T13:55:01.128-07:00Cheese Straws<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MTTwVgGTxGo/T-YslPXhKmI/AAAAAAAASac/r9WG2NClpOc/s1600/IMG_6832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-MTTwVgGTxGo/T-YslPXhKmI/AAAAAAAASac/r9WG2NClpOc/s640/IMG_6832.jpg" width="454" /></a></div>
<br />
or rather,<br />
<br />
<b>Puff Pastry Cheese sticks </b><br />
via <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/puff-pastry-cheese-twists-recipe/index.html">Emeril Lagasse</a><br />
<br />
<h2 class="kv-ingred">
Ingredients</h2>
<ul class="kv-ingred-list1">
<li class="ingredient">1 sheet frozen <a class="crosslink" href="http://www.foodterms.com/encyclopedia/puff-pastry/index.html">puff pastry</a>, 1/2 (17.3-ounce) package</li>
<li class="ingredient">1/3 cup grated <a class="crosslink" href="http://www.foodterms.com/encyclopedia/parmesan/index.html">Parmesan</a></li>
<li class="ingredient">2 tablespoons <a class="crosslink" href="http://www.foodterms.com/encyclopedia/olive-oil/index.html">extra-virgin olive oil</a></li>
<li class="ingredient">2 teaspoons minced <a class="crosslink" href="http://www.foodterms.com/encyclopedia/garlic/index.html">garlic</a></li>
<li class="ingredient">1 teaspoon dried <a class="crosslink" href="http://www.foodterms.com/encyclopedia/oregano/index.html">oregano</a></li>
<li class="ingredient">1/2 teaspoon salt</li>
<li class="ingredient">1/2 teaspoon cayenne</li>
<li class="ingredient">1 large egg</li>
<li class="ingredient"><a class="crosslink" href="http://www.foodterms.com/encyclopedia/flour/index.html">All-purpose flour</a>, for dusting</li>
</ul>
<h2>
Directions</h2>
<div class="instruction">
Preheat oven to 400 degrees F.</div>
Line 3 large baking sheets with parchment paper. Thaw the pastry
sheet at room temperature covered by a clean kitchen cloth, about 30
minutes. While the pastry is thawing, combine <a class="crosslink" href="http://www.foodterms.com/encyclopedia/cheese/index.html">cheese</a>,
olive oil, garlic, oregano, salt and cayenne in a small mixing bowl.
Stir well to combine. In a clean small mixing bowl, beat the egg with a
fork. On a lightly floured surface, gently unfold the pastry.<br />
Sprinkle the pastry lightly with flour and using a <a class="crosslink" href="http://www.foodterms.com/encyclopedia/rolling-pin/index.html">rolling pin</a>, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten <a class="crosslink" href="http://www.foodterms.com/encyclopedia/eggs/index.html">egg</a>.
Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the
herb-cheese mixture with the back of a spoon evenly across 1 rectangle.
Lay the second rectangle across the coated piece, egg side-down. With
the rolling pin lightly roll the 2 sheets together to seal. With a large
knife cut crosswise into strips, about 1/3-inch wide each.
(Alternately, you can use a <a class="crosslink" href="http://www.foodterms.com/encyclopedia/pizza/index.html">pizza</a>
wheel to cut the strips.) One at a time, grab the ends of each strip
and twist in opposite directions to form a spiral. Transfer to the
prepared baking sheets. Bake until light golden brown, about 10 minutes.
Remove from the oven and let cool on baking sheets until cool enough to
handle. Serve either warm or at room temperature.<br />
<br />
These were soo good! I used a whole package, both sheets of puff pastry, and about half the cayenne it called for, and they were still spicy. Very good though!Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-61692137368764963892012-06-23T13:51:00.003-07:002012-06-23T13:51:50.781-07:00Vanilla, Raspberry, Honey Peach, and Chocolate Ice Cream recipes<br />
<br />
<div style="text-align: center;">
<a href="http://leitesculinaria.com/46545/recipes-vanilla-ice-cream.html"><img border="0" height="640" src="http://3.bp.blogspot.com/-tPmwf4g6b9M/T8FDSxv56eI/AAAAAAAAR3k/8P1AvhQjSk0/s640/IMG_6566.jpg" width="426" /></a></div>
<br />
<br />
<br />
<h2>
Rich Vanilla Ice Cream Recipe<span style="font-size: small; font-weight: normal;"> </span></h2>
<h2>
<span style="font-size: small; font-weight: normal;">via <a href="http://leitesculinaria.com/46545/recipes-vanilla-ice-cream.html">Leite's Culinaria </a></span></h2>
<div class="inline-text">
<h3>
Ingredients</h3>
</div>
<div class="recipe-list">
<ul>
<li>6 large egg yolks</li>
<li>4 cups milk or light cream or a combination</li>
<li>1 1/4 cups sugar</li>
<li>1 tablespoon vanilla extract</li>
</ul>
</div>
<h3>
Directions</h3>
1. Place the egg yolks in a bowl and beat until smooth.<br />
2. Heat the milk or cream and sugar in a saucepan over medium heat to just below boiling.<br />
3. Gradually whisk or stir 1/2 cup of the hot liquid into the beaten
eggs, then stir the mixture back into the saucepan. Place over
medium-low heat or in the top of a bowl set over a saucepan of simmering
water and stir until the mixture thickens. (Be sure to stir in the same
direction.) Do not let the custard boil or it will curdle. When the
mixture is thick enough to coat the back of a spoon, remove from the
heat, strain into bowl or pitcher, cool, and chill.<br />
4. Gently stir in the vanilla and process the mixture in an ice
cream maker according to the instructions. This recipe makes ample
vanilla ice cream for most machines, so you may need to churn it in
batches. Scrape the creamy goodness into a resealable container and
freeze for several hours or up to overnight to achieve a proper ice
cream consistency. <br />
<br /><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.5minutesformom.com/24681/raspberry-ice-cream-recipe/"><img border="0" height="640" src="http://1.bp.blogspot.com/-TZaQc2RBwlA/T8FDTY0XI4I/AAAAAAAAR3s/Ely_LAlhyNg/s640/IMG_6643.jpg" width="444" /></a></div>
<br />
<blockquote>
<h2>
Amber’s Red Raspberry Ice Cream</h2>
</blockquote>
via <a href="http://www.5minutesformom.com/24681/raspberry-ice-cream-recipe/">5minutesformom </a><br />
<blockquote>
<strong>Ingredients:</strong><br />
3 cups fresh raspberries, washed<br />
1 3/4 cups sugar<br />
1 1/2 cups milk<br />
2 1/2 cups heavy cream<br />
1 teaspoon vanilla<br />
<strong>Instructions:</strong><br />
Combine 1 cup of the sugar with the raspberries, and mash well. Set aside.<br />
Combine the remaining sugar with the milk, and beat well using a
mixer or by hand for a few minutes, until the sugar is dissolved. If the
sugar isn’t well-dissolved, you can end up with gritty ice cream, and
no one wants that.<br />
Add the cream, vanilla and mashed raspberry mixture to the milk and sugar, and stir to combine.<br />
Prepare the ice cream based on the instructions that came with your
ice cream maker. I have an electric ice cream maker with a freezer bowl,
and it took about 27 minutes to reach the desired consistency for me.<br />
Remove from the ice cream maker, and enjoy! You can freeze any leftovers to eat later.<br />
<em><strong>Yield: Approximately 2 quarts</strong></em></blockquote>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.ezrapoundcake.com/archives/6853"><img border="0" height="640" src="http://3.bp.blogspot.com/-Fx3aZHVGs8g/T8FDTm8kr_I/AAAAAAAAR30/umf3xvAtIUI/s640/IMG_6646.jpg" width="444" /></a></div>
<br />
<div style="text-align: left;">
<blockquote>
<h3>
<strong>Honey-Peach Ice Cream</strong></h3>
</blockquote>
</div>
<div style="text-align: left;">
via <a href="http://www.ezrapoundcake.com/archives/6853">ezrapoundcake </a></div>
<div style="text-align: left;">
<blockquote>
Makes about 1 quart<br />
<ul>
<li>4 large ripe peaches (about 2 pounds), peeled and pitted</li>
<li>1/4 cup honey</li>
<li>1 cup whole milk</li>
<li>1 cup heavy cream</li>
<li>3 large egg yolks</li>
<li>1/2 cup sugar</li>
<li>2 teaspoon pure vanilla extract</li>
</ul>
<ol>
<li><strong>To peel and pit the peaches:</strong>
Fill a large pot with enough water to cover your peaches. Bring the
water to a boil. Using a paring knife, lightly score the bottom of each
peach with an X. Then add the peaches to the boiling water for 45
seconds. Using a slotted spoon, transfer the peaches to a bowl of ice
water for 30 seconds. Remove the skin with your fingers or a paring
knife. Cut along the seam of each peach to the pit, running your knife
all the way around the fruit. Twist each half in opposite directions to
free one half from the pit. Remove the pit with your fingers or the
knife.</li>
<li>Coarsely chop half the peaches into 1/2-inch chunks, and
toss them into a small saucepan. Add honey, and bring to a boil, then
lower the heat, cover and cook, stirring occasionally, until the peaches
are soft but not mushy, about 10 minutes. Puree the mixture using a
blender, food processor or immersion blender. Set aside.</li>
<li>In a medium heavy-bottomed saucepan, bring the milk and cream to a boil.</li>
<li>Meanwhile,
in a medium bowl, whisk the yolks and sugar together. Still whisking,
drizzle in about one third of the hot liquid – this will temper the eggs
so they don’t curdle. Whisking all the while, slowly pour in the
remaining liquid. Pour the custard back into the pan and cook over
medium heat, stirring without stopping, until the custard thickens
slightly and coats the back of a spoon. The custard should reach at
least 170 degrees F, but no more than 180 degrees F, on an instant-read
thermometer. Immediately remove the pan from the heat, and pour the
custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir
in the vanilla and peach puree.</li>
<li>Refrigerate the custard until chilled before churning it into ice cream.</li>
<li>Scrape
the chilled custard into the bowl of an ice cream maker, and churn
according to manufacturer’s directions. While the ice cream is churning,
finely dice the remaining 2 peaches, then, just before the ice cream is
thickened and ready, add the peaches and churn to blend. Pack the ice
cream into a container and freeze it for at least 2 hours, until it is
firm enough to scoop.</li>
</ol>
</blockquote>
</div>
<div style="text-align: center;">
<a href="http://www.browneyedbaker.com/2009/07/10/chocolate-ice-cream/"><img border="0" height="640" src="http://1.bp.blogspot.com/-qd3Nf6keRkY/T8FDUBdDg9I/AAAAAAAAR38/o2QQIUI4Z5Q/s640/IMG_6654.jpg" width="444" /></a> </div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<strong>Chocolate Ice Cream</strong><br />
<strong>via <a href="http://www.browneyedbaker.com/2009/07/10/chocolate-ice-cream/">Brown Eyed Baker</a></strong><br />
<strong><br />
</strong><br />
Makes about 1 quart<br />
2 cups heavy cream<br />
3 tablespoons unsweetened Dutch-process cocoa powder<br />
5 ounces bittersweet or semisweet chocolate<br />
1 cup whole milk<br />
¾ cup granulated sugar<br />
Pinch of salt<br />
5 large egg yolks<br />
½ teaspoon vanilla extract<br />
<br />
1. Warm 1 cup of the cream with the cocoa powder in a medium
saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then
reduce the heat and simmer at a very low boil for 30 seconds, whisking
constantly. Remove from the heat and add the chopped chocolate, stirring
until smooth. Then stir in the remaining 1 cup cream. Pour the mixture
into a large bowl, scraping the saucepan as thoroughly as possible, and
set a mesh strainer on top of the bowl.<br />
2. Warm the milk, sugar, and salt in the same saucepan. In a separate
medium bowl, whisk together the egg yolk. Slowly pour the warm milk
into the egg yolks, whisking constantly, then scrape the warmed egg
yolks back into the saucepan.<br />
3. Stir the mixture constantly over the medium heat with a heatproof
spatula, scraping the bottom as you stir, until the mixture thickens and
coats the spatula (170°F on an instant-read thermometer). Pour the
custard through the strainer and stir it into the chocolate mixture
until smooth, then stir in the vanilla. Stir until cool over an ice
bath.<br />
4. Chill the mixture thoroughly in the refrigerator, then freeze it
in your ice cream maker according to the manufacturer’s instructions.
(If the cold mixture is too thick to pour into your machine, whisk it
vigorously to thin it out.)<br />
<a href="http://www.browneyedbaker.com/2009/07/10/chocolate-ice-cream/"></a></div>Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-37758249454019907052012-03-01T14:41:00.000-08:002012-03-01T14:41:58.606-08:00Vanilla cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PjZ8D47HduA/T0_6okkGr7I/AAAAAAAAQNc/SByBzFSQX4k/s1600/IMG_4457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-PjZ8D47HduA/T0_6okkGr7I/AAAAAAAAQNc/SByBzFSQX4k/s640/IMG_4457.jpg" width="428" /></a></div><br />
<span style="font-size: large;"><b>Vanilla Cupcakes</b></span><br />
via <a href="http://adventuresmadefromscratch.blogspot.com/2011/03/vanilla-cupcakes.html">Adventures Made from Scratch</a><br />
<br />
<strong></strong><br />
<strong><span style="font-size: 130%;"></span></strong> (Makes a little more than 30 cupcakes)<br />
<br />
<em>Ingredients:</em><br />
1 3/4 cup (280g) cake flour<br />
1 1/2 cup (200g) plain flour<br />
1 3/4 cup (440g) sugar<br />
1 1/2 Tbsp baking powder<br />
3/4 tsp salt<br />
1 cup (8oz) butter, room temparture, cut into 1 in. cubes.<br />
4 large eggs<br />
1 cup whole milk<br />
2 tsp vanilla extract<br />
<em><br />
Directions</em><br />
Preheat oven to 325*F. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine flours, sugar, baking powder, and salt. Mix on low speed until combined. Add butter in small pieces until just coated with flour.<br />
<br />
Add eggs one at a time.<br />
<br />
In a large measuring jug, whisk together milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down the sides of the bowl before each addition. Beat until ingredients are incorporated but do not overbeat.<br />
<br />
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating halfway through, until a<br />
cake tester inserted in the centre comes out clean, 17-20min.<br />
<br />
Transfer to a wire rack to cool completely before frosting.Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com1tag:blogger.com,1999:blog-8208997611126047745.post-25094830052345959052012-02-05T20:09:00.000-08:002012-02-05T20:09:35.440-08:00red velvet cheesecake brownies<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1saNkZ8Dzl8/Ty9R3EXyblI/AAAAAAAAPjE/rNNOgWjIvoY/s1600/IMG_2908%282%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-1saNkZ8Dzl8/Ty9R3EXyblI/AAAAAAAAPjE/rNNOgWjIvoY/s640/IMG_2908%282%29.jpg" width="444" /></a></div><b><br />
</b><br />
<div style="text-align: left;"><b>Red Velvet Cheesecake Brownies</b></div><div style="text-align: left;">via <i><a href="http://bakingbites.com/2010/12/red-velvet-cheesecake-brownies/">Baking Bites</a></i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/2 cup butter<br />
2-oz dark chocolate, coarsely chopped<br />
1 cup sugar<br />
2 large eggs<br />
1 tsp vanilla extract<br />
1 1/2 tsp red food coloring<br />
2/3 cup all purpose flour<br />
1/4 tsp salt</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">8-oz cream cheese, room temperature<br />
1/3 cup sugar<br />
1 large egg<br />
1/2 tsp vanilla extract</div><div style="text-align: center;"><br />
</div>Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.<br />
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.<br />
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.<br />
Pour into prepared pan and spread into an even layer.<br />
Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.<br />
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.<br />
Cool in the pan completely before slicing and serving, either at room temperature or chilled.<br />
Brownies can be refrigerated, covered, for several days.<br />
Makes 16 large brownies or 24 smaller browniesJess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-73700135357894813952011-12-21T09:57:00.000-08:002011-12-21T09:57:10.164-08:00Peanut Butter Reindeer Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RLplIGRrCSE/TvIddZ-qnUI/AAAAAAAAOlk/Yfdeu5n7cWM/s1600/IMG_1344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-RLplIGRrCSE/TvIddZ-qnUI/AAAAAAAAOlk/Yfdeu5n7cWM/s640/IMG_1344.jpg" width="490" /></a></div><br />
Adorable, right? Ok, maybe these reindeer are slightly special....but they taste great, so who cares?<br />
<br />
<br />
<b>Peanut Butter Reindeer Cookies</b><br />
via <a href="http://buddingbaketress.blogspot.com/2010/12/peanut-butter-reindeer-cookies.html"><i>Budding Baketress</i></a><br />
<br />
<div style="margin: 0px;">3/4 cup peanut butter</div><div style="margin: 0px;">1 1/4 cup firmly packed brown sugar</div><div style="margin: 0px;">1/2 cup shortening</div><div style="margin: 0px;">3 tablespoons milk</div><div style="margin: 0px;">1 tablespoon vanilla</div><div style="margin: 0px;">1 egg</div><div style="margin: 0px;">1 3/4 cup all-purpose flour</div><div style="margin: 0px;">3/4 teaspoon baking soda</div><div style="margin: 0px;">3/4 teaspoon salt</div><div style="margin: 0px;">Chocolate-covered mini pretzels</div><div style="margin: 0px;">Mini brown M&Ms</div><div style="margin: 0px;">Regular-sized red M&Ms</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Preheat oven to 375°F.</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px; text-align: justify;">Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px; text-align: justify;">In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px; text-align: justify;">Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. </div><div style="margin: 0px;"><br />
</div><div style="margin: 0px; text-align: justify;">Remove from oven and immediately (<i>and gently)</i> press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color... some of mine ended up with green noses. They might be South Pole reindeer.). </div><div style="margin: 0px;"><br />
</div><div style="margin: 0px; text-align: justify;">Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. </div><div style="margin: 0px; text-align: justify;"><br />
</div><div style="margin: 0px; text-align: justify;">Makes about 40 reindeer cookies.</div>Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-82835634759849862362011-12-20T12:37:00.000-08:002011-12-20T12:37:55.485-08:00Chocolate cupcakes with Peppermint Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Gtjgc2Bqk3k/TvDxDI1-yMI/AAAAAAAAOj8/_pqRgZ3t6pU/s1600/IMG_1339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Gtjgc2Bqk3k/TvDxDI1-yMI/AAAAAAAAOj8/_pqRgZ3t6pU/s640/IMG_1339.jpg" width="448" /></a></div><br />
These cupcakes were delish! The chocolate cake is my go to Hershey's recipe, and the peppermint cream cheese frosting was divine. Seriously....squirt in your mouth-divine.<br />
<br />
<br />
<div style="text-align: left;"><span style="background-color: white; color: black; font-size: medium;"><b>Perfect Chocolate Cupcakes</b></span></div><div style="text-align: left;"><span style="background-color: white; color: black; font-size: medium;"><b><span style="font-weight: normal;">via <a href="http://glorioustreats.blogspot.com/2010/12/chocolate-peppermint-cupcakes.html"><i>Glorious Treats </i></a></span></b></span></div><div style="text-align: left;">(makes 24-27 standard sized cupcakes)</div><br />
2 cups sugar<br />
1 3/4 cups all purpose flour<br />
3/4 cup unsweetened cocoa (best quality available)<br />
1 1/2 teaspoons baking powder<br />
1 1/2 teaspoons baking soda<br />
1 teaspoon salt<br />
2 eggs<br />
1 cup whole milk<br />
1/2 cup vegetable oil<br />
2 teaspoons vanilla extract (best quality available)<br />
1 cup boiling water<br />
<br />
~ Directions ~<br />
*Line muffin tin with paper liners. Heat oven to 350*F.<br />
*In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.<br />
*Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.<br />
*Stir in boiling water (the batter will be thin, don't worry, this is right).<br />
*Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)<br />
*Bake cupcakes for approximately 22-24 minutes.<br />
*Cool completely on wire rack before frosting.<br />
<br />
<span style="color: black; font-size: medium;"><b>Peppermint Cream Cheese Frosting</b></span><br />
<br />
1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature<br />
6 oz. cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)<br />
4 cups powdered confectioners sugar<br />
1 teaspoon pure peppermint extract<br />
1/2 teaspoons pure vanilla extract<br />
1 to 3 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)<br />
<br />
~ Directions ~<br />
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.<br />
*Add powdered sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.<br />
*Add vanilla and peppermint extracts<br />
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)<br />
*Beat until fluffy, about 1 minute.<br />
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)<br />
<br />
<b>To achieve the red stripe in the frosting: </b> Before filling a large piping bag with frosting, add some red gel food coloring to a toothpick, and draw two (vertical) lines with the red dye on the inside of the piping bag. Then carefully fill the piping bag with frosting. Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes. <br />
<br />
Top cupcakes with some crushed candy canes (they will "melt" after a bit, so they need to be served right away) or a small piece of peppermint bark (I used a little peppermint Andes candy).Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-27276250071880703342011-12-05T15:41:00.001-08:002012-02-29T16:27:54.937-08:00Jalapeno Popper Dip<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NDwuxsbHHQA/Tt1WTMNs-zI/AAAAAAAAOUg/ut3y-c3X-Ls/s1600/IMG_9928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="http://4.bp.blogspot.com/-NDwuxsbHHQA/Tt1WTMNs-zI/AAAAAAAAOUg/ut3y-c3X-Ls/s640/IMG_9928.jpg" width="640" /></a></div><br />
This was spicy yet satisfying. ;) Delicious, basically. And so easy to whip up!<br />
<br />
<br />
via <a href="http://www.ourbestbites.com/2010/02/jalapeno-popper-dip/">Our Best Bites</a><br />
<br />
<div>2 8-oz. packages cream cheese, softened (light works great)</div><div>1 c. mayonnaise (light also works here, but DON’T use Miracle Whip!)</div><div>1 c. Parmesan cheese<br />
2 cloves garlic, pressed or finely minced</div><div>1 4-oz. can fire roasted green chilies</div><div>1/2-1 4-oz. can diced jalapeno peppers*, drained<br />
optional: 8oz bacon, cooked and crumbled</div><div>1-2 sourdough baguettes, sliced, and/or crackers </div><div>*<i>1/2 can is mild with a little bite, a whole can is definitely on the spicy side, but if you’ve got <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">taste buds</span> of steel, you might prefer a 7-oz. can. 4 ounces definitely pushes the limit for my husband and I and our kids won’t touch it.</i></div><div></div>Preheat oven to 350. If using bacon, reserve 2-3 Tbs and sprinkle on top of dip before baking. Combine cream cheese, mayo, parmesan, and garlic and stir until smooth. Add jalapenons and green chilies. If using bacon, stir in remaining bacon. Spread dip into a 9″ pie plate or a small baking dish. Sprinkle with remaining bacon if using. Bake for 20-25 minutes or until dip is bubbly and golden brown.Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-20013909822860372742011-12-05T15:39:00.000-08:002011-12-05T15:39:42.203-08:00Ham and Cheese Pretzel Bites<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3Zl4l-dCfOM/Tt1V34y-6JI/AAAAAAAAOUY/borE_9gTf4c/s1600/IMG_9930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-3Zl4l-dCfOM/Tt1V34y-6JI/AAAAAAAAOUY/borE_9gTf4c/s640/IMG_9930.jpg" width="474" /></a></div><br />
I made these for Thanksgiving appetizers, and they disappeared. Fast.<br />
<br />
<b> Ham and Cheese Pretzel Bites </b><br />
via <a href="http://annies-eats.net/2010/02/05/ham-and-cheese-pretzel-bites/">Annie's Eats </a><br />
<em>Ingredients:</em><br />
For the dough:<br />
1½ tsp. instant yeast<br />
2 tbsp. light brown sugar<br />
¼ cup warm water<br />
1 cup warm milk<br />
2½-3 cups all-purpose flour<br />
For the filling:<br />
½ cup small diced ham<br />
½ cup shredded sharp cheddar cheese<br />
To finish:<br />
6 cups water<br />
4 tsp. baking soda<br />
4 tbsp. unsalted butter, melted<br />
Kosher salt (or pretzel salt), for topping<br />
<br />
<em>Directions:</em><br />
To make the dough, combine the yeast, brown sugar, water, milk, and 2½ cups of flour in the bowl of a stand mixer fitted with the paddle attachment. Mix until a dough has formed. Switch to the dough hook and knead on low speed until a soft, elastic dough forms. Add the remaining flour a 1-2 tablespoons at a time until the dough is tacky but not sticky.<br />
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place, until the dough has doubled in size and bubbles on the surface, about 1½ to 2 hours.<br />
Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Stretch or roll one piece of the dough into a 12 x 4-inch rectangle. Sprinkle some of the diced ham and the shredded cheese over one third of the dough closest to an edge, lengthwise. Roll up tightly, filling edge first, so that the filling is tightly sealed inside. Slice the log into 12 pieces and transfer to a baking sheet lined with parchment paper or a silicone baking mat. Repeat with the remaining 3 portions of dough, and the remaining filling.<br />
Preheat the oven to 400˚ F. Bring the 6 cups of water to a boil in a large pot. Add the baking soda and reduce the heat to a gentle simmer. Boil the pretzels in batches, cooking for about 2o seconds and turning once. They should be slightly puffed. Use a slotted spoon or skimmer to transfer them back to the baking sheet.<br />
Bake until puffed and golden brown, about 15 minutes. Brush the warm pretzel bites with the melted butter and sprinkle with kosher salt.Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-47912964860306948812011-12-05T15:36:00.000-08:002011-12-05T15:36:39.020-08:00Snickerdoodle cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CN1Ra1EPKHI/Tt1URool1EI/AAAAAAAAOUQ/MYIT0CxYeOw/s1600/IMG_9724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-CN1Ra1EPKHI/Tt1URool1EI/AAAAAAAAOUQ/MYIT0CxYeOw/s640/IMG_9724.jpg" width="426" /></a></div><br />
YUm! I don't even really care for snickerdoodles the cookies, but I should have known that a cupcake version would be awesome.<br />
<br />
<br />
<br />
<b>Snickerdoodle cupcakes</b><br />
via <a href="http://www.marthastewart.com/316419/snickerdoodle-cupcakes">Martha Stewart</a><br />
<br />
<h2 style="font-weight: normal;"><span style="font-size: small;">Ingredients</span></h2><ul class="content-multigroup-group-ingredient"><li class="ingredient first"> 1 1/2 cups all-purpose flour</li>
<li class="ingredient"> 1 1/2 cups cake flour (not self- rising), sifted</li>
<li class="ingredient"> 1 tablespoon baking powder</li>
<li class="ingredient"> 1/2 teaspoon salt</li>
<li class="ingredient"> 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting</li>
<li class="ingredient"> 1 cup (2 sticks) unsalted butter, room temperature</li>
<li class="ingredient"> 1 3/4 cups sugar, plus 2 tablespoons for dusting</li>
<li class="ingredient"> 4 large eggs, room temperature</li>
<li class="ingredient"> 2 teaspoons pure vanilla extract</li>
<li class="ingredient"> 1 1/4 cups milk</li>
</ul><div class="recipe-section instructions"> <h2 style="font-weight: normal;"><span style="font-size: small;">Directions</span></h2><div class="item-list"><ol class="content-multigroup-group-steps"><li class="step first"> Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.</li>
<li class="step"> With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.</li>
<li class="step"> Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.</li>
<li class="step last"> To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.</li>
</ol></div></div><br />
<div dir="ltr"><span style="font-family: trebuchet ms; font-size: medium; font-weight: bold;">Perfect Cupcake Frosting and Filling</span><span style="font-size: small;"></span></div><div dir="ltr"><span style="font-size: small;"><br />
recipe by<a href="http://www.ourbestbites.com/" rel="nofollow" target="_blank"> ourbestbites.com</a><br />
</span><span style="font-family: trebuchet ms; font-size: small;">3 T Flour</span><span style="font-size: small;"><br />
</span><span style="font-family: trebuchet ms; font-size: small;">1/2 C milk </span><span style="font-family: trebuchet ms; font-size: small;">(whole milk is best, but I used non-fat when it's all I have and it's actually fine)</span><span style="font-size: small;"><br />
</span><span style="font-family: trebuchet ms; font-size: small;">1/2 C real butter</span><span style="font-size: small;"><br />
</span><span style="font-family: trebuchet ms; font-size: small;">1/2 C sugar</span><span style="font-family: trebuchet ms; font-size: small;"> (that's<span style="font-weight: bold;"> granulated</span> sugar, <span style="font-style: italic;">not</span> powdered sugar)</span><span style="font-size: small;"><br />
</span><span style="font-family: trebuchet ms; font-size: small;">1 t vanilla extract</span><span style="font-size: small;">, </span><span style="font-family: trebuchet ms; font-size: small;">or other flavor if you wish.</span><span style="font-size: small;"><br />
</span><span style="font-family: trebuchet ms; font-size: small;">Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. <span style="font-style: italic;">I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. </span>Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool </span><span style="font-family: trebuchet ms; font-size: small; font-weight: bold;">completely</span><span style="font-family: trebuchet ms; font-size: small;"> to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.</span><span style="font-size: small;"><br />
</span><span style="font-family: trebuchet ms; font-size: small;">It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!<br />
<br />
You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.</span><span style="font-size: small;"><br />
</span><span style="font-family: trebuchet ms; font-size: small;">Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)</span> <span style="font-size: small;"><br />
</span><span style="font-family: trebuchet ms; font-size: small;">One batch makes enough to frost 12 cupcakes .</span><span style="font-size: small;"></span></div>Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-19192306893643753732011-11-12T22:12:00.000-08:002011-11-12T22:12:59.770-08:00Cashew Sweet and Sour Pork<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WKd3FVMD0Es/Tr9e-bBFSEI/AAAAAAAANyg/EPVMZVJQGoQ/s1600/IMG_8770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-WKd3FVMD0Es/Tr9e-bBFSEI/AAAAAAAANyg/EPVMZVJQGoQ/s640/IMG_8770.jpg" width="446" /></a></div><br />
This was an easy dish and really tasty! I loved the cashews in it. They added a yummy crunch. :)<br />
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<strong>Cashew Sweet and Sour Pork</strong><br />
<strong>from <a href="http://www.ourbestbites.com/2008/04/cashew-sweet-and-sour-pork/"><i>Our Best Bites</i></a></strong><br />
<strong> </strong><br />
2 Tbsp. cornstarch, divided<br />
1 Tbsp. apple juice<br />
1 lb. pork tenderloin or boneless pork chops, thinly sliced<br />
1/3 c. water<br />
¼ c. sugar<br />
¼ c. cider vinegar<br />
3 Tbsp. soy sauce<br />
3 Tbsp. ketchup<br />
1 Tbsp. oil<br />
1/3 c. chopped cashews (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store)<br />
¼ c. green onions<br />
2 tsp. minced or grated fresh ginger <br />
2 tsp. fresh garlic, minced or pressed<br />
6-8 oz. snow peas, trimmed ( I used a bag of those microwavable peas)<br />
1 8-oz. can pineapple chunks, drained<br />
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Now…to get your pork super thin, you’ll need to partially freeze it. When it’s semi-frozen (or mostly-frozen), you can either cut it very thinly with a sharp knife or pop it into your food processor fitted with the slicing blade.<br />
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Combine 1 tablespoon cornstarch, sherry, and pork. Toss well.<br />
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Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.<br />
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Now collect everything that’s going into the stir fry next to the stove so you can access it easily.<br />
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Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic.<br />
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Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan, bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-6825020804727240472011-11-12T22:07:00.000-08:002011-11-12T22:07:40.739-08:00Brown Sugar Spiced Pork<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UsbRPu5gx0A/Tr9dEXwSvPI/AAAAAAAANyY/6qSOXnF0vVg/s1600/IMG_9412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-UsbRPu5gx0A/Tr9dEXwSvPI/AAAAAAAANyY/6qSOXnF0vVg/s640/IMG_9412.jpg" width="640" /></a></div><br />
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I usually make this with garlic mashed red potatoes, and it is YUM-licious. I mean, YUM!!! Go make it soon. It's a great dish for when you have guests over, because it's easy, impressive, and mouth-watering. Seriously, my sister begs me to make this. Regularly. I almost had to cut her off, it was getting ridiculous. She was turning into an addict. A sugary, delicious, spicy pork addict. Oh well, I might as well join her.<br />
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<span style="font-size: medium; font-weight: bold;">Brown Sugar Spiced Pork Loin</span><br />
adapted from <i><a href="http://www.melskitchencafe.com/2009/12/brown-sugar-spiced-pork-loin.html">Mel's Kitchen Cafe</a></i><br />
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INGREDIENTS:<br />
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<em>Rub Ingredients:</em><br />
2 teaspoons salt<br />
1/2 teaspoon black pepper<br />
1 teaspoon ground cumin<br />
1 teaspoon chili powder<br />
1 teaspoon cinnamon<br />
1 pork tenderloin cut into 3-4 chunks<br />
1 tablespoons olive oil<br />
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<em>Glaze ingredients:</em><br />
1 cup packed dark brown sugar<br />
2 tablespoons finely chopped garlic (about 6-8 cloves)<br />
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DIRECTIONS:<br />
Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then rub the pork with the spice mixture. Heat the oil in an ovenproof 12-inch heavy skillet over medium high heat until the oil is hot and rippling. Brown the pork, turning to brown each side, about 4 minutes total. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan. <br />
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Stir together the brown sugar and garlic and pat on top of each tenderloin. If you have extra, dump it in as well! Roast in the middle of the oven for about 25 minutes. Let pork stand in the skillet at room temperature for 10 minutes. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-2255168230890386152011-11-05T12:35:00.000-07:002011-11-05T12:36:41.203-07:00Pumpkin cupcakes with salted caramel buttercream<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jghDBOVTYQo/TrWN-EJB6gI/AAAAAAAANnw/N347WgEtlj0/s1600/IMG_9170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-jghDBOVTYQo/TrWN-EJB6gI/AAAAAAAANnw/N347WgEtlj0/s640/IMG_9170.jpg" width="460" /></a></div><br />
We had our annual ladies craft-it-up night for our church last night, also known as Fantastic Friday. We were asked to bring a snack to share, and I kinda forgot about it. lol! Usually I plan way ahead with what I'm making, in search of the perfect recipe, and so on and so on. Obsessive? I prefer prepared, thank you. ANyways.<br />
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Luckily I remembered with two hours to spare, so into the kitchen I ran! Well, first a quick detour to Pinterest to find a recipe. I wanted pumpkin cupcakes, since fall is in full swing! I found a fantastic recipe right away, and barely had enough butter, but I made it work. It felt like <a href="http://www.foodnetwork.com/cupcake-wars/index.html">Cupcake Wars</a> for awhile in there.<br />
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These got rave reviews at the crafty night, and I only returned home with two cupcakes. (of which one has already met it's demise)<br />
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<b>Pumpkin Cupcakes</b><br />
<b><span style="font-weight: normal;">adapted from <a href="http://www.madeinmelskitchen.com/2010/10/pumpkin-cupcakes-with-salted-caramel-buttercrea/"><i>Made in Mel's Kitchen</i></a></span></b><br />
<ul><div>
<li>2 cups all-purpose flour</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon coarse salt</li>
<li>1 teaspoon ground cinnamon</li>
<li>1 teaspoon ground ginger</li>
<li>1/4 teaspoon nutmeg</li>
<li>1 cup packed light-brown sugar</li>
<li>1 cup granulated sugar</li>
<li>1 cup (2 sticks) unsalted butter, melted and cooled</li>
<li>4 large eggs, lightly beaten</li>
<li>1 can (15 ounces) pumpkin puree</li>
</div></ul>Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg; set aside.<br />
In the bowl of a stand mixer, fitted with the paddle attachment, combine the brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.<br />
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Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.<br />
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Makes ~ 24 cupcakes. <br />
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For the frosting, I made a batch of <a href="http://www.ehow.com/how_2145040_homemade-caramel-sauce.html">this easy cheater caramel</a> (haha), and used about 3/4 cup of it in the frosting recipe below.<br />
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<b>Salted Caramel Buttercream</b><br />
<ul><li>1/4 cup granulated sugar</li>
<li>2 tablespoons water</li>
<li>1/4 cup heavy cream</li>
<li>1 teaspoon vanilla extract</li>
<li>1 stick salted butter</li>
<li>1 stick unsalted butter</li>
<li>1/2 teaspoon sea salt</li>
<li>2 cups powdered sugar</li>
</ul>In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color, about 10 minutes. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Alternatively, you could use just under 1/2 cup of your favorite caramel sauce. (which is what I did. I cannot seem to conquer caramel yet!)<br />
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<div>In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.</div><div></div><div>Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.<br />
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<img src="http://1.bp.blogspot.com/-IfksFNMGZWk/Th6FxpwS5JI/AAAAAAAALR8/CPPZjsaO2X8/s1600/signature.png" /> </div>Jess@craftiness is not optionalhttp://www.blogger.com/profile/16781618239738135491noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-2817439476076666212011-10-31T08:45:00.000-07:002011-10-31T08:46:08.468-07:00Homemade Tortillas<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UL2D3nrf2k8/Tq7BCTAyiVI/AAAAAAAACVM/dOY1RYn10bs/s1600/Halloween+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://2.bp.blogspot.com/-UL2D3nrf2k8/Tq7BCTAyiVI/AAAAAAAACVM/dOY1RYn10bs/s320/Halloween+013.JPG" width="320" /></a></div><br />
<div align="center"><u><strong>Homemade Flour Tortillas</strong></u></div><div align="center">recipe courtesy Raley's "Something Extra" Magazine</div><div align="center"><br />
</div><div style="text-align: left;"><u>Ingredients</u></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2 cups flour</div><div style="text-align: left;">3 tbsp shortening</div><div style="text-align: left;">3/4 tsp salt</div><div style="text-align: left;">1/2 tsp baking powder</div><div style="text-align: left;">3/4 cup water</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Directions</u></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix together flour, shortening, salt and baking powder in a medium bowl with a fork until mixture resembles course crumbs; stir in water. Place on a lightly floured surface and knead several times to form a smooth dough.</div><div style="text-align: left;">Cover with a cloth and let stand for 30 minutes. Divide dough into 12 equal parts. Roll each into a 7 inch circle.</div><div style="text-align: left;">Cook each tortilla in a skillet over medium-high heat for about 2 minutes on each side or until lightly browned and puffed.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I know the picture doesn't look like much, but these tortillas did prompt my very picky daughter to tell me that I make the best tortillas ever. They were very yummy!<br />
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<em><span style="color: #93c47d; font-size: x-large;">Cassy</span></em><u></u></div>Cassyhttp://www.blogger.com/profile/14246748992542694085noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-58000575322219838682011-10-24T13:21:00.000-07:002011-10-31T08:45:55.480-07:00Blackberry Cake with Raspberry Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QVVhfRs2iUI/TqXHCF_T2ZI/AAAAAAAACPw/YGZF6F9cdTQ/s1600/Disneyland%252C+Party%252C+Stuff+074A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-QVVhfRs2iUI/TqXHCF_T2ZI/AAAAAAAACPw/YGZF6F9cdTQ/s320/Disneyland%252C+Party%252C+Stuff+074A.jpg" width="197" /></a></div><br />
<div align="center"><strong><u>Blackberry Cupcakes with Raspberry Frosting</u></strong></div><div align="center">(source unknown)</div><div align="center"><br />
</div><div style="text-align: left;">My husband had this cake at work once and quickly brought the recipe home so that he could have it again :)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Ingredients</u></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">White cake mix</div><div style="text-align: left;">1 3oz package raspberry gelatin</div><div style="text-align: left;">1 10oz package frozen blackberries (thawed)</div><div style="text-align: left;">4 eggs</div><div style="text-align: left;">1/2 cup vegetable oil</div><div style="text-align: left;">1/4 cup hot water</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 12oz container cool whip (thawed)</div><div style="text-align: left;">1 10oz package frozen raspberries (thawed and sweetened)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Directions</u></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a large bowl combine cake mix and gelatin powder. Add blackberries with juice, eggs, oil and water. Beat until well blended. Pour into greased 13x9" pan and bake for 35-40 minutes and 350. When I made the cupcakes I baked 12 at a time and they took about 18 minutes.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the frosting fold raspberries into the cool whip lightly smashing the berries to release the juices. Spread over cooled cake and refrigerate for 2 hours.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Note: This really gets better the longer you let it sit. We love it best the next day :)<br />
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<em><span style="color: #93c47d; font-size: x-large;">Cassy</span></em><u></u></div>Cassyhttp://www.blogger.com/profile/14246748992542694085noreply@blogger.com0tag:blogger.com,1999:blog-8208997611126047745.post-5759445579954945032011-10-19T12:46:00.000-07:002011-10-19T12:46:38.408-07:00Chocolate Orange Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-aUh5eSpxg9o/Tp8nkVZAs2I/AAAAAAAACPo/Ge9tAS_pXSc/s1600/IMG_8517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="http://2.bp.blogspot.com/-aUh5eSpxg9o/Tp8nkVZAs2I/AAAAAAAACPo/Ge9tAS_pXSc/s320/IMG_8517.jpg" width="320" /></a></div><br />
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<div align="center"><u>Chocolate Orange Cheesecake</u></div><div align="center">from Giada De Laurentis</div><div align="center"><br />
</div><div style="text-align: left;"><u>What you need</u>:</div><div class="ingredient"><br />
</div><div class="ingredient">1/3 cup finely crushed chocolate wafers ( I used oreos minus the cream filling)</div><div class="ingredient">2 tablespoons butter, melted</div><div class="ingredient">1/4 cup ricotta cheese</div><div class="ingredient">2 ounces cream cheese</div><div class="ingredient">1/4 cup sugar, plus 2 tablespoons</div><div class="ingredient">1 orange, zested</div><div class="ingredient">1 egg</div><div class="ingredient">Butter, for greasing</div><div class="ingredient"><br />
</div><div class="ingredient"><u>What you do:</u></div><div class="ingredient"><br />
</div>Preheat the oven to 350 degrees F.<br />
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Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.<br />
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In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture (it says 1 1/2 tbls, but this doesn't make enough for that. I did about a tablespoon). Place the mini muffin tin in a cookie sheet and pour enough hot water in the bottom to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.<br />
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Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.<br />
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These are so yummy! Can't wait to make them again!<br />
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<em><span style="color: #93c47d; font-size: x-large;">Cassy</span></em>Cassyhttp://www.blogger.com/profile/14246748992542694085noreply@blogger.com0