Quick apple cake

Nothing could be easier than this recipe for quick apple cake.
It literally takes three ingredients: apples, a cake mix and butter.
I'm sure it would be just as good with any other fruit as well.
I had some apples that only tasted so-so and had been sitting on my counter.
I also happened to have an unused cake mix tucked away in my cupboard.
It seemed a perfect time to try the recipe out!

 If you're interested in trying it out for yourself, I found the recipe at the link above. I did adjust a few of the guidelines to suit my tastes and it turned out really well!
Here's what I did:

•  Preheat the oven to 355 degrees F
• Spray dish with non stick spray.
• Slice apples into medium size bites and layer evenly, then sprinkle with a sugar/cinnamon mix
• Evenly distribute half of a dry cake mix (I used a yellow cake mix) over the top
• Melt half of a stick of butter then pour it evenly over the cake mix
• Follow by adding a couple tablespoons of water to the parts of the mix that are still dry
• Bake for 40-45 min.
• Check halfway through baking.  If there are still portions that appear dry, add a bit more water and continue to bake.
• Enjoy!

Betty Crocker's old timey bread

As of late, memories have become pretty important to me.  When the leaves have fallen and the slight chill of Fall has come to stay, one of the many memories that always comes to mind is that of my mom putting together homemade, white bread.  It was always almost magical to watch her add the yeast to the warm water, to be followed by salt, sugar and flour.  She would mix and knead and form it into the magical dough ball.  Then she would cover it and set it in front of the ol' wood stove and to rise. Then...the magic began. It would grow twice its size and all I wanted to do was at least touch it.  But I couldn't.  I wouldn't dare!  But that was my mom's job.  She would punch it down and let it rise. Just. One. More. Time.  Then my mom would put the dough into the oven and the dough began to transform into bread and the smell...OH the smell, was heavenly.  And the taste of warm bread with melted butter...almost sinful.

Anyway, when it gets cold outside, I think about bread.  THE bread.  This time, I couldn't just think of the bread.  I had to make it.  I found the recipe in a revised, yet still vintage, Betty Crocker cookbook.

 Some of my grandmother's best recipes have come from cookbooks of this vintage, so I couldn't pass it up.  If you're interested in trying it out, here's a link to the recipe I found: http://www.bettycrocker.com/recipes/gold-medal-classic-white-bread/20967ff8-467c-4445-99b4-b3a97a554dd2.

It made a pretty delightful smelling and tasting bread.  Try it out!  I think you'll be happy you did!  I am...

Banana Pudding from Magnolia Bakery

In 2007 we had the chance to visit Magnolia Bakery in New York.  I fell in love with the place the instant I set foot in its' doors.  At that time, it was decorated like a little girl's tea room and there were cupcakes (cupcakes!!), cookies and other delicious desserts as far as the eye could see.  What I didn't know at the time we visited, was that they also make a killer Banana pudding (okay, maybe I knew but I was not convinced that it could be as good as my Nanny's recipe.) The only way I found it out was by finding it on Pinterest.  I then hearing from a friend that she had made it.  Then she brought it to work.  Then I tasted it.  The rest was history.  Ever since then, I've craved the deliciousness that is the Banana Pudding.

Here's the recipe if you would like to try it!:
Magnolia Bakery's Banana PuddingFrom The Complete Magnolia Bakery Cookbook
Serves 12
1 14 ounce can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4 ounce box Jell-O instant vanilla pudding mix
3 cups heavy cream
1 12 ounce box vanilla wafers
4 cups sliced ripe bananas (about 3 large bananas)
In a medium bowl (or using an electric mixer fitted with the whisk attachment) whisk together sweetened condensed milk and water until blended.  Add pudding mix continue to whisk into fully incorporated.  Cover with plastic wrap and chill until set, about 3 hours (or you can leave overnight).
Once pudding has set, whip heavy cream in a large bowl with an electric mixer until stiff peaks form.  Fold pudding into the whipped cream until completely blended.  In your serving bowl (or individual serving jars), begin layering vanilla wafers, then bananas, then pudding.  Repeat 3 times, or as many times you need/like to fit your desired serving dish.  Garnish pudding with additional wafers or wafer crumbs, cover with plastic wrap and chill for an additional 4 hours.

Lovely liquered bread pudding

I've been a naughty little person lately.  For one, my last post was a week ago (oops). Secondly, I decided to give in to my deep craving for comfort foods via a bread pudding recipe passed down to my by my Great Aunt, K.  The original recipe was Amaretto Macadamia nut bread pudding.  However, I did not have amaretto or macadamia nuts...so I substituted (what's new, right?)

My bread pudding contained Frangelico..oh yum!  So, I'll include the original recipe with noted substitutions.

Anyway, it's easy and delicious and will most definitely add pounds to the body to stock up for hibernation.

Here goes..

Amaretto Macadamia Bread Pudding

(serves 12 to 15)

• 1 loaf (1 pound) white French bread, danish or croissants
• 1/2 cup diced macadamia nuts (didn't use)
• 1/2 cup raisins (I used golden raisins....so good!)
• 1 quart half-and-half
• 1 cup sugar
• 4 large eggs
• 1/2 cup Amaretto (or Frangelico)

Sauce for bread pudding

• 1/2 cup Amaretto liqueur (..or Frangelico)
• 1/2 cup sugar
• 1 1/2 cups whipped butter

For the bread pudding: Cut bread into 1 inch cubes.  Place bread, nuts and raisins in a deep dish (8.5 x 13 inch pan is recommended). Toss until well mixed and set aside.  In a large mixing bowl, combine the half and half, sugar, eggs and liqueur and beat to blend.  Pour the mixture over the bread and let it soak in the fridge 45 minutes, stirring occasionally.

Preheat the oven to 325 degrees.  Bake the bread pudding for 1 hour or until golden brown.  Cool to room temperature and cut into 12-15 squares.

For the Sauce: Combine the liqueur and sugar in top of a double boiler over simmering water and stir to dissolve the sugar.  Remove from heat and whisk in the whipped butter.

To serve: Place squares of the bread pudding on dessert plates and spoon the sauce over the top.

Eat and repeat!

Fall's lazy Sunday

I've been craving a lazy Sunday and dying to try a new recipe.

So, I pre-scheduled today to be just that in order to complete both.

I'm so happy I did!

Today's recipe came from (yup, you guessed it) Pinterest.  It is Pumpkin Pull Apart bread with salted maple glaze.  Oh my goodness! It was a little more time consuming than I anticipated ( I really have to learn to read through recipes before I begin them...) but still completely worth it!  Just to let you know, the original recipe I followed does not have directions for the salted maple glaze, that came from another recipe, so I'll include it in the recipe below, along with a few more minor tweaks I made while cooking.  Also, don't be deceived by the pumpkin as you can't really even taste it.  A bit counter-productive if you ask me, but it still tastes great!

Pumpkin Pull-Apart Monkey Bread with Maple Glaze

yield: 6 servings

Ingredients:

for the dough
1/4 cup warm water
1/4 cup warm milk
1 1/2 teaspoons active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg, beaten
2 tablespoons melted butter, cooled
2/3 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 2/3-3 1/3 cups bread flour ( I used whole-wheat flour and it turned out fine)

for the coating
1/3 cup melted butter
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

for the glaze
1 cup powdered sugar
2 tablespoons maple syrup
2 tablespoons milk
1/8 teaspoon vanilla extract

1 teaspoon salt

Directions:

In large stand mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together ( I stirred mine with a spoon, to fully dissolve the sugar). Let it sit for 5-10 minutes to proof yeast. If mixture is foamy, then you can continue (I kinda skipped this stage....who has the time?). 

Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn’t really stick to your hands. Once you reach this stage, turn mixer on for 4-5 minutes to knead. Lightly grease dough and bowl and cover to rise for 1 hour. Stick it somewhere warm and draft-free.

Lightly grease a bundt or angel food cake* pan with non stick cooking spray and set aside. Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Punch down dough and remove from bowl. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan with plastic wrap and let rise another hour in a warm spot in your kitchen.

Preheat oven to 350 degrees. Bake monkey bread for 25 minutes or until the top begins to brown slightly. Remove from oven and cool 20 minutes.

While monkey bread is cooling, prepare glaze by mixing powdered sugar, maple syrup, milk, salt and vanilla together in a small bowl until smooth.

Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.

*I used an angel food cake pan that had a removable bottom and some of the butter and sugar mixture leaked out of the bottom and made a mess of my oven! If you are going to use a similar pan, make sure to place on a baking sheet, or wrap the bottom of the pan with foil.

We had our pull-apart bread along with some turkey bacon as part of our very unbalanced but truly delicious breakfast.

It is so worth the effort if you feel like you want to try this recipe!

Pumpkin cupcakes with salted caramel buttercream frosting ( I know, right?!)

Where have all the cupcakes gone?  All I'm sayin' is that cupcakes around these parts have been scarce.

All it took to spur me into action was one simple request for a cupcake and I was searching high and low for the next cupcake inspiration.  I found this recipe at this blog: Made in Melissa's Kitchen.  I put a copy of the recipe below with a few adaptations of my own.  But please go to the link for her exact recipe and other delicious recipes as you won't be disappointed!  But there is one thing.  Despite what Melissa from the blog said, making caramel sauce isn't all that easy. Having never done it, I went into it thinking it would be easy because of her.

Nope.  It wasn't.

I burned it so bad but didn't really realize it until I mixed it with two sticks of butter and two cups of sugar, tasted it and found it to be bitter. BOO!  I had to toss it.  What a waste! But after the initial hiccup, I took another hint from the blog and used a caramel sauce from Starbucks.

Delicious!

Needless to say, I found both my inspiration and my new favorite cupcake!

(Psst..I took them to work and four out of six of us ate two in one day! Not bad, eh?)



Pumpkin Cupcakes

2 cups all-purpose flour (I used whole-wheat pastry flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

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, nutmeg, and allspice; set aside.

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. 

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.

Makes ~ 18 cupcakes. (More like 24 for me)

Source: Adapted from MarthaStewart.com.

Salted Caramel Buttercream

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 stick salted butter
• 1 stick unsalted butter
• 1/2 teaspoon sea salt
• 2 cups powdered sugar

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.

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.

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. 

Source: Slightly adapted from SprinkleBakes.com.

I'm so glad these cupcakes turned out good, or else I would be stuck having to eat every one of them.  Due to the sticks upon sticks of butter, I'm pretty sure eating only one cupcake made me gain 5 pounds.  But they are completely worth it.  At least that's what I tell myself....

Try them out and see.  You won't be disappointed!

Ding, dong...zucchini

Hello? Are you still out there?  I guess I should warn you before I take a leave of absence, hmm?

Well, I'm back with a few (mind you, only a few...) ideas for the blog in me head.

So..........................Today's topic is zucchini.

Word on the street is that this time of year, most people who've planted zucchini end up having more than they know what to do with.  So much so, that they search high and low for anyone (anyone?!) who would take it off their hands. I've heard of some people actually ringing a doorbell, droppin' zucchini like it's hot on the doorstep and high-tailing it out of there before anyone can protest.  A woman down our street just placed a literal mound of zucchinis in her driveway with a free sign.

Me? I got some from my grandma's neighbor and my next door neighbor.

But I asked for it.

Great right? Just saute it with some garlic and olive oil and voila!?

Been there, done that many-a-time.  But you can only do that so much.

Plus, Aaron doesn't even like it (he gave it a valiant effort) and so I was the one stuck with too many zucchini. 

I thought about making zucchini bread.  But then a thought came about: "what about cookies?"

So an internet search was done and I found some tasty sounding cookies and gave them a try!

They were a crowd pleaser, let me tell you. Here's the recipe (sadly I wrote it down and forgot where I got it from) if you'd like to give it a try.

Chocolate Oatmeal Zucchini cookies

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1egg
• 1/2 tsp vanilla extract
• 2 cups shredded zucchini
• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup oats
• 1 cup chocolate chips

Preheat oven to 325.   Line or grease a cookie sheet.  Cream the butter and sugar until fluffy.  Stir in the egg and vanilla.  Mix well.  Stir in the shredded zucchini.  In a separate bowl, sift the dry ingredients together.  Stir in the dry ingredients, then the oats and then the chocolate chips. Bake for 11 minutes (mine had to go for closer to 14 min.)  Enjoy!

Perfectly Pepto Pink Cookies

Last month I stumbled upon these cookies and couldn't get them out of my head.

I had to find the recipe and make it mine.

The only problem was that I had no idea who made them, or what they were called.

So I googled pink cookies with white chocolate chips and found a variety of recipes.

I tried one and was really disappointed.

So I tried another and found these perfectly chewy and Pepto-pink cookies.

And they were "the ones" I was looking for.

If you're interested, they are called Strawberry White Chocolate Chip cookies.

Sad to say, I have none to share as I ate a lot of them, but if you want to make them (they. are. easy!) click on the link above!

No bake cookies

Aaron has mentioned several times this month that he would like some cookies.  I would always agree but would do nothing.....that is until tonight.

I have felt oh so lazy lately and didn't feel like starting a cookie that took longer than 10 minutes from the start to the tasty end. That's why these cookies popped into my mind.

I've always really liked "No-bake cookies" when friends have made them but never made any of my own.  Now that I know how little effort goes into them?  I super love them.

I did a quick search on the Internet and found a recipe that had all of the ingredients I had at home. 

In case you don't want to follow that link (trust me you do to see all of her other goodies) here is the recipe.  The reason I really like this one is that it only makes 12 cookies- just right for 2 little people.

They aren't pretty but they are pretty good....bahaaha!

No bake cookies (makes 12)

3 tbsp butter

2/3 cup sugar

1 tbsp cocoa

1/4 tsp salt

3 tbsp milk

1/2 cup creamy PB

1/2 tsp vanilla

1 1/2 cups quick oats

1. Melt the butter then remove from the heat
2. Stir in the cocoa, sugar and salt until well blended then stir in the milk.  Bring the mix to a boil and remove from the heat.
3. Stir in the peanut butter, vanilla and quick oats.
4. Then drop the mix by the spoonful onto a cookies sheet
5. Place in the freezer for 20-30 minutes
6. Enjoy!

Bananas Foster Bread

Hmm...spotty bananas? Check.

Rum? Check!

Pinterest for a little inspiration? Mmmhmm.

Bananas Foster Bread

(and as far as I'm concerned, the only banana bread that will be made in my house from here on out.....)

Check it out!

Fudge Oatmeal triangles (or bars....whatever)

Baking was pushed aside for the past couple of weeks as I attempted to "be good" and stay away from most carbs.

I fought the carbs and the carbs won.

Let the baking begin!

So I decided to try this recipe that I've had for a very long time, but have never made myself

(however a friend would make these bars and they did  not disappoint).

Go ahead and make them, pour yourself an ice cold glass of milk and enjoy!

Beware! You can't eat just one (but really should due to the huge amounts of butter).

Fudge Oatmeal Bars

Mix 2 C. packed brown sugar, 1 C. of soft butter or margarine, 2 eggs and 1 tsp vanilla together first.  Then stir in 2 1/2 C. flour, 1tsp baking soda, 1/2 tsp salt and 3 C. oatmeal. 

After mixing all of the ingredients take 2/3 of the dough mix and gently press it down evenly in the bottom of a greased jelly roll pan. 

Set aside and make the fudge mix:

Heat over low heat 12 oz of chocolate chips and 14 oz sweetened condensed milk until chocolate is completely melted and mixed well with the milk.  Then add 2 tbsp vanilla and 1/2 tsp salt.

THEN....

pour and spread the fudge mix over the first layer of dough.  Then take the rest of the dough and randomly spoon over the fudge layer.

Bake at 350 degree F for 25-30 minutes.  When bars are cool cut into triangles.

Enjoy!

Apple pie of my eye

Last weekend we were given a box of freshly picked, local apples from a kind man's tree.  It was put in the trunk of my car by my hubby without me realizing just how many apples there really was in that box.

The number? A lot.

Just a few of the little lovelies..

So I decided to make an apple pie with the lot of apples.  From scratch.  All of it.

I thought it would be easy.

But I was wrong.

Okay, I'll take that back.  It wasn't necessarily as difficult as I make it out to be as it was time consuming.

 As far as the apples go, you have to peel, core and slice them apples AND that my friends is what takes sooo much time.

But that's not all. You see, the crust has to be made too.  The flour and salt has to be sifted then "cut in" the shortening ( I used good ol' Crisco.) 

From there, very cold water is added a little at a time to make the dough slightly more sticky and then comes the actual mixing and rolling out of the dough to make the crust. Double crust that is.

That part wasn't the easiest for me.  Apparently I made the crust a tad too dry, because it kept cracking on me.  Due to that I believe I made the crusts a little too thick because I was afraid of the crusts cracking in half.

Oh well.

It only took me 2 hours from start to finish. Only.

The end result wasn't necessarily pretty or anything that would make my Nanny proud but it tasted good
(I wasn't the only judge of it....I took it to work and 3 out of 4 of the girls told me it was "very good." And compliments aren't handed out lightly there....)

I've found that everyone has their own version of the "perfect pie" (especially apple pie).  Some like their pie sweet or flaky or dense or tart.  Some like them made by their grannies (ME! Pick me!) or some prefer store made. 

Others do not prefer them at all.

So, If you're interested, here's the very brief rundown of the recipes used for this pie:

FOR THE CRUST or FLAKY PASTRY:

(adapted from the retro version of Good Housekeeping Cookbook)

• 2 1/4  cups sifted all purpose flour
• 1 teaspoon salt
• 3/4 cup plus 2 tablespoons shortening (except butter, margarine or salad oil)
• 1/3 cup cold water (ice cold)

1. In bowl mix flour and salt.  With pastry blender (or two knives) cut 2/3 of the shortening into flour until it is like cornmeal (for tenderness).  Cut in rest of shortening until like large peas (for flakiness).....OR cut in all shortening at once until it is like coarse meal..It's up to you !
2. Sprinkle water- 1 tablespoon at a time over different parts of the mixture tossing quickly with a fork until particles stick together when pressed gently and form a dough that clings to the fork.  Use only enough water to do so.  Dough shouldn't be really wet.
3. Lightly form dough into a smooth ball ( two if making a double crust).
4. Roll out.

 FOR PIE FILLING:

(adapted from the Joy of Cooking)

• 2 1/2 lbs (5-6 medium apples or roughly 6 cups of chopped apples)
• 3/4 cup sugar
• 2-3 tablespoons all purpose flour
• 1 tblsp fresh lemon juice, strained ( I just squeezed half of a lemon over my apples...and picked out seeds later)
• 1/2 tsp ground cinnamon
• 1/8 tsp salt

1. Combine apples with all ingredients and allow to sit for roughly 15 minutes, stirring several times so that the apples soften a bit and will better fit into the crust. 

PUTTING THE PIE TOGETHER

1. Heat oven to 435 degrees F
2. Place first crust into ungreased pie plate.
3. Pour the apple mixture into the bottom crust and gently level with the back of the spoon.
4. Dot the top of the apples with 2 tablespoons of unsalted butter, cut into small pieces.
5. Brush the overhanging edge of the bottom crust with cold water.  Cover with the top crust then seal the edge, trim and crimp.  Cut steam vents in the top of the crust.
6. Bake the pie for 30 minutes.  Slip a baking sheet beneath it and reduce the oven temperature to 350 degrees F.
7. Bake until the fruit feels just tender when a knife is poked through the steam vent and thick juices bubble through the vents for 30 to 45 minutes more.
8. For the filing to thicken properly the pie must cool completely on a rack for 3-4 hours.

An Ode to pumpkin

Oh my sweet pumpkin

how I love thee

I just can not wait

to get you in my belly.

(no one said it would be a good poem now did they?)

I really do love pumpkin and pumpkin flavored anything a whole lot!

It made my day when I heard Pumpkin Spice Lattes were back at Starbucks.  You had better believe I've visited Starbucks several times already!  I even cheered as we drove by Jack in the box and I saw the pumpkin shakes were home at last.
Sad? Or maybe just glad......

So last night I threw out the idea of whipping up some pumpkin bread.

I have cans of pumpkin + we were snacky + it's Fall and I LOVE pumpkin = great idea.

This recipe is super easy and scrumptious -at least I think so.

No good pictures came from this loaf.  I was too focused on eating the bread instead of snapping pics of it....maybe another time?

Here's the recipe if you want to start a food revolution and take a bite out of pumpkin with me!

Pumpkin Bread

• 1 cup flour
• 1 cup packed brown sugar
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/4 tsp each of salt, baking soda, and nutmeg
• 1/8 tsp ginger OR cloves
• 1 cup canned pumpkin
• 1/2 cup milk
• 2 eggs
• 1/3 cup shortening
• 1 cup flour
• 1/2 cup walnuts or raisins

Grease bread pan.  Mix all ingredients together except 1 cup of the flour.  Beat for 2 minutes.  Add flour and nuts and/or raisins.  Bake at 350 degree F for 60-65 minutes.  Check the center with a wooden toothpick.

Allow to rest for 10 minutes, then cut into it and devour it with butter slathered on top.

(those are my instructions)

P.S.  As usual I did not have all of the ingredients to this recipe.  Unfortunately I did not become aware of that simple fact until I had already blended everything together.  All that was missing was the eggs.  So, instead of eggs I used 1/4 applesauce per egg needed.  I also substituted canola oil for shortening due to the fact that I try to eat shortening as little as possible. With these changes the bread still came out great.  The only difference is the bread is a bit more dense and moist....but is that a bad thing??

Beer batter Bread

As Fall storms in, so does my desire for baked goods and hearty soups.  However, I don't always have a lot of time and if I'm being brutally honest, ambition to bake something complex.  That is where my recipe friend beer batter bread comes in.  All you need is a little beer and a few basic baking supplies lying around and voila! - you have the bread.

Beer batter bread

makes 1 loaf = 12 slices....if you are feeling generous

• 3 cups flour
• 3 tablespoons sugar
• 1 tbsp baking powder
• 1 teaspoon salt
• 12 ounces beer, preferably medium amber ale,at room temperature

Get it? Batter + beer = Beer batter bread. Ahh!!

 Preheat oven to 375 degrees.  Spray a 9x5 loaf pan.  Combine all dry ingredients.  Add the beer, instantly mixing with a wooden spoon until all ingredients just combine.  Put batter in pan.  Bake for 35-45 minutes or until skewer inserted in the center comes out clean and the top is golden.  For a crunchy, delicious top pour a couple tablespoons of melted, salted butter to the top before baking.

(you can freeze it for up to one month)

So...it doesn't look delicious, but it is especially with more butter!

Enjoy!

Carrot Cupcakes

It's been quite some time since I whipped up some cupcakes and I had the urge to do just that the other day.  Of course I loved them- even after the fact that I did substitute some "good things" for "bad things" in this recipe.  If I hadn't told everyone they were better for you they never would have known the difference!

Carrot Cupcakes - adapted from Martha Stewart's Cupcakes book

Makes 24 (2 or 3 for each person...haha)

• 1 pound carrots, peeled and finely grated
• 3 large eggs, room temperature
• 1/2 cup buttermilk
• 2 cups sugar (1 substituted 1 cup of sugar and 1 cup of agave nectar)
• 1 1/2 cups vegetable oil (substitute with applesauce)
• 1 vanilla bean, halved lengthwise, with seed scraped and reserved (or 1 1/2 tsp pure vanilla extract)
• 3 cups all purpose flour ( I used all wheat flour)
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/8 tsp ground cloves

1. Preheat oven to 325 degrees F.  Line standard muffin tins with paper liners.  Whisk together carrots, eggs, buttermilk, sugar, oil, vanilla bean seeds, and raisins.  In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.  Stir flour mixture into carrot mixture until well combined.
2. Divide batter evenly among cups, filling each three-quarters way full.  Bake, rotating tins halfway through until cake tester inserted comes out clean, roughly 23-28 minutes.  Transfer tins to wire rack to cool for 10 minutes then turn cupcakes out and allow to cool completely on the racks
3. Frost them and eat them!

Cream Cheese frosting

(I halved this recipe)

• 1 cup (2 sticks) butter, at room temp
• 12 ounces cream cheese at room temp
• 1 pound (4 cups) confectioners sugar
• 3/4 tsp pure vanilla extract

1. With mixer on medium-high speed beat butter and cream cheese and butter until fluffy.  Reduce speed to low and add sugar, 1/2 cup at a time and then add the vanilla and mix until smooth and combined, scraping down sides of bowl as needed.



Lazy Sunday revisited

Just yesterday I declared that weekends would be blog free (mostly.)  I don't have an uber exciting social life nor has our summer been as jam packed with trips as we originally thought it would. 

But then I woke up this morning and thought I would try out a new recipe for breakfast.  I haven't had carbs in roughly two weeks and I needed a serious fix.

I found a recipe for buttermilk and blueberry breakfast cake (find the recipe here.)

I had some left over buttermilk and some blackberries in stock so I thought I would give it a try.

I just had to show you these cute measuring cups I picked up at a friends' yard sale!

This recipe was easy to make and even easier to eat (it was so good!)

I think it would be a great recipe to whip together when there is a crowd gathered at your table.

Hope your Sunday is going as lazy and relaxing as ours.

See you tomorrow!

Sister, sister and the cookie crunch conspiracy

Today I spent some much needed time with my sister.  We live in the same town but rarely see each other.  I know, I know....both weird and kinda sad. 

We didn't necessarily do much as far as activities go, but what we did do was enough in my estimation.  We caught up.

Oh and we ate Cinnamon toast crunch cookies borrowed from espresso and cream. 

Cinnamon Toast Crunch Cookies

• 2 sticks unsalted butter, softened
• 1 cup canola oil
• 1 cup sugar
• 1 cup powdered sugar
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 3 2/3 cups all-purpose flour
• 1 cup butterscotch chips
• 1 1/3 cups Cinnamon Toast Crunch cereal

Preheat oven to 350°F. Lightly grease two cookie sheets with butter or nonstick cooking spray. Set aside.

1. With an electric mixer, beat butter and oil together until combined. Add in sugar and powdered sugar and beat until creamy, about 1 to 2 minutes. Add in eggs, one at a time, beating well after each addition. Beat in the baking soda, salt and cinnamon.
2. With the mixer running at low speed, gradually add in the flour until just combined. Stir in the butterscotch chips and Cinnamon Toast Crunch cereal by hand.
3. Drop by heaping tablespoons onto cookie sheet or roll heaping tablespoons into a round ball and place on cookie sheet. Flatten cookies slightly with your hand.
4. Bake for 12 to 14 minutes until just slightly golden around the edges. Cool on baking sheet 10 minutes. Transfer to wire rack to cool completely.

And now for something completely different...

I'm still at home.  Still all by myself.  Still sick.  A person gets a bit stir crazy after a bit.  I'm tired of being home and tired of eating "sick food".  I'm throwing myself a pity party and for the occasion, I decided to whip up something, anything good.  So I turned to a newer cookbook: Favorite food at home by Rachel Allen.  I've made some muffins from this book before and they were tasty!  Today I made Maple Syrup and Pecan Muffins.  I literally just finished eating a couple muffins (can't eat just one) and they were so good!  Below is a copy of the recipe if you would like to have a new "comfort muffin."  Enjoy!

Maple Syrup and Pecan Muffins

Makes 12

For the muffins:

• 1egg
• 1/2 c rolled oats
• 1/3 c maple syrup
• 1 c milk
• 6 tbsp butter, softened not melted
• 6 tbsp light brown sugar
• 1 3/4 c all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 oz chopped pecans or walnuts

for the glaze (optional):

• 4 tbsp (1/2 stick) butter, softened
• 1/4 c confectioners' sugar, sifted
• 1 tbsp maple syrup
• 12 pecans

Preheat the oven to 400 degree F.  Line a muffin pan with 12 paper muffin liners

Whisk the egg in a bowl, add the oats, maple syrup and milk and whisk to combine.  Set aside to soak while you prepare the other ingredients.

In a large bowl beat the butter, add the sugar and mix to make a soft paste.  Gradually add the milk mixture, stirring all the time, then stir in the sifted flour, baking powder, salt and chopped nuts, until just combined.  Do not over stir.

Spoon the mixture into the muffin cups and bake in the preheated oven for  18-25 minutes until the tops are golden and feel firm to the touch in the center.  Take out of the pan and allow to cool on a wire rack.

Make the glaze, if using, by mixing together the butters, sugar and syrup.  Using a knife,spread the glaze over the tops of the cooled muffins and top each muffin with a pecan.

Chocolate chip cookies

I'll be the first to tell you that I'm pretty picky about my chocolate chip cookies.  You see, there can't be too many chocolate chips, but it's kinda lame if there's only one in the cookie too.  My ideal cookie should never be crisp or crunchy, but soft....just like it came out of the oven.  A couple years ago a co-worker brought in these little gems that turned out to be, in my opinion, the best chocolate chip recipe I've laid my eyes on to date.  Give them a try.  People will be eating out of your hands.  Literally.  So be careful with this recipe.

Soft-Ooey-Gooey chocolate chip cookies
Makes around 3 dozen cookies

Ingredients:

• 2 sticks of margarine at room temp and cubed
• 3/4 cup packed brown sugar
• 1/4 c white sugar
• 1 small box of vanilla or white chocolate instant pudding (sugar free could be used too)
• 2 large eggs
• 1 1/2 tsp vanilla
• 2 cup flour
• 1 tsp baking soda
• 1 tsp salt
• 1 package chocolate chips (semi-sweet or milk chocolate)

Instructions:

1. Preheat oven to 375 degrees F
2. Combine is medium bowl the flour, baking soda and salt, set aside.
3. Combine margarine and sugar until well blended.  Add both eggs, vanilla, pudding mix and beat well. 
4. Add the flour mixture slowly and mix again until well blended.
5. Stir in chocolate chips
6. Bake for 9-12 minutes

Lazy sunday with a side of not so lazy

Ah! Another lazy Sunday!  This weekend has been a whirlwind.  Or as Liz Lemon would say "a whirl of wind."  Due to the fact that I worked Friday ( I don't usually), got up for early morning service, baked some cupcakes and ran around like a crazy person all day yesterday, I informed Aaron that today, Sunday would be my sleep in day and he better let me do it (or else!)  He gladly obliged and got up early to go hike/bike in a local park.  I got up and checked in on the computer, made some coffee and again perused some cookbooks.  After cupcakes yesterday I really didn't want to eat something super sweet but I wasn't feeling savory either.  So I looked to my newest cookbook (thank you Gillian!) ' Favorite Food at Home' by an Irish chef, Rachel Allen.  Alas, I found the lazy Sunday breakfast food:

                                                   Banana and Peanut Butter Muffins

Makes 12

• 2 and 1/4 c all-purpose flour
• 1/2 c rolled oats
• 1 tbsp baking powder
• 2 eggs
• 2/3 c light brown sugar
• 2 bananas, peeled and mashed
• 1/2 crunchy peanut butter
• 4 tbsp (1/2 stick) butter, melted
• 1 c milk

1.  Preheat the oven to 375 degrees F.  Line a muffin pan with 12 paper cups.

2.  Place the flour, oats and baking powder in a bowl, mix together and set aside.  In another bowl, whisk the eggs, add the light brown sugar, mashed bananas, peanut butter and thee melted butter.  Stir to mix, then add the milk and stir to combined.  Add the dry ingredients and fold in gently, do not over mix.

3.  Spoon the mixture into the muffin cups and bake for 18-24 minutes or until the tops spring back when gently touched.  Allow to stand in the muffin pan for a minute before turning out to cool on a wire rack.

These muffins were filling enough to eat with a little butter on the side and a cuppa joe.  They were pretty tasty!

We then went to meeting and decided afterwards to go for a hike while the weather is so nice!  We had ulterior motives in doing the hike: 1) we want to get in shape and 2) we recently bought a new camera and have decided to try it and all of its' settings out.  It was windy and a bit cold but overall a nice hike. Here are a few pics from our hike.



Hope you all have a great remaining Sunday!