Dark-Chocolate Cookies with Espresso

This recipe came from Martha's Cookies that came in the email. Make sure you do not over bake them, they will be crunchy. If someone likes chocolate you will like these.

Ingredients:

1 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
1 cup all-purpose flour (spooned and leveled)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped

Directions:

Preheat oven to 350

In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.

Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 3 days.)

Caramel-Apple Pudding Cake

I was looking through some of my to try recipes I have bookmarked. I saw this Caramel Apple Pudding Cake and decided to give it a try. Since I did not have store bought caramel sauce I made it myself. The recipe will follow the cake recipe. The cake recipe came from Better Homes & Gardens. The Cake was really good. I will definitely make it again.

Caramel-Apple Pudding Cake

Ingredients:

2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk
2 tablespoons butter (no substitutes), melted
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 tablespoon butter (no substitutes)


Directions:

1. Preheat oven to 350 degrees F.

2. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.

3. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.

4. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.

5. Bake in the preheated oven for 35 to 40 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings.

Caramel Sauce

Ingredients:

1 cup of sugar 6 Tbsp butter 1/2 cup heavy whipping cream Directions: Have everything ready and beside your pot. Add sugar to pot. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts). Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving. Makes a little over one cup of sauce.

Iced Oatmeal Applesauce Cookies

This cookie came in the email from Martha. They came out great, chewy yet crispy. They were also made with homemade applesauce.

Ingredients

Makes about 2 1/2 dozen

4 tablespoons unsalted butter, melted

1 cup packed light-brown sugar

1/2 cup granulated sugar

1 large egg

1/2 cup chunky-style applesauce, Made my own

1 1/2 cups old-fashioned rolled oats

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon coarse salt

1 cup golden raisins

1 3/4 cups confectioners' sugar

3 tablespoons pure maple syrup

Directions

Make cookies: Preheat oven to 350.
Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes.
Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.

Bake cookies until golden and just set, 13 to 15 minutes.
Let cool on sheets 5 minutes.
Transfer cookies to a wire rack set over parchment paper; let cool completely.

Make icing: Whisk confectioners' sugar with maple syrup and add water until it forms a thick icing that will not run to much.
Drizzle over cookies, let set.

Porcupine Meatballs

My step brother gave me a cookbook when I was 8 or 9. It is from the Protestant Ladies Chapel Guild RCAF Station La Macaza, Quebec. It is a great cookbook I have used it many times.

Porcupine Meatballs

Ingredients:

1/2 cup tomato soup, 1/2 can
1 lb. ground beef
1/4 cup uncooked rice
1 egg, slightly beaten
1/2 cup minced onion
2 tbsp. minced parsely
1 tsp. salt

Directions:

Mix all the above together and shape into meatballs.


Brown in 2 tsp. oil. When meatballs are browned.




Blend in rest of the tomato soup and 1 cup water, cover and simmer for about 40 minutes, or until rice is tender. Stir now and then.

4 servings

Reeses Squares

I found this recipe on Bakespace(Krrispy). I really enjoy Reeses Peanut Butter Cups so I decided to try them out. They are very good and really easy to prepare.

Ingredients:

• 1 1/2 cups crushed graham cracker crumbs
• 1 lb confectioners' sugar
• 1 1/2 cups peanut butter
• 1 cup butter, melted
• 1 (12 ounces) bag milk chocolate chips

Directions:

Combine graham crumbs, sugar and peanut butter and mix well.

Blend in melted butter until well combined.

Press mixture evenly into a 9 x 13 inch pan.

Melt chocolate chips in microwave or in double boiler.

Spread over peanut butter mixture.

Chill until firm and cut into bars.

Spiced Pear Jam

Dan also made the Spiced Pear Jam. As I still am working too much to do anything fun.
His Blog is over here..... Urban Veggie Garden
The jam is really good. It has a nice spice to it.

Oh yes, the the green relish is not to bad. It is a bit spicy which is nice on hamburgs and hotdogs....

Bread and Butter Pickles

Well Dan has made Bread and Butter Pickles. I believe this is the last pickle we are doing. The only thing now to do is the Spice Pear Jam.

Dan's Blog is over here.....

Boiled Chocolate Cookies

Last night Daniel wanted something chocolate. This morning I thought about the boiled chocolate cookie. This recipe came from the Company's Coming Cookbook. I changed the recipe I added maraschino cherries and raisins. I really liked the added cherries and raisins. And I used half and half instead of milk, as the milk went bad.

Boiled Chocolate Cookies

Ingredients:

1/2 cup butter
1/2 cup milk(I used cream)
2 cups sugar
1/2 cup cocoa
2 1/2 rolled oats (I used 2 cups)
1/4 cup maraschino cherries, cut in half
1/4 cup raisins

Directions:

Put butter, milk, sugar and cocoa in large saucepan. Bring to a boil stirring often. Boil for 5 minutes. I think I would only boil this for maybe 4 minutes.

Remove from heat. Stir in rolled oats, cherries and raisins. Drop by teaspoonful onto waxed paper. Makes about 4 dozen.

Dan has made my Amber Jam Relish

Amber Jam Relish

As you know I am working a great deal these days and have not really had time or energy to do much in the cooking area. I was going to make this relish but Dan ended up making it for me. I tasted the jar that was not full and it is just as I remember it. It is great with hot dogs, hamburgs and whatever you would add relish to. Check out the recipe and photos he has up.

Dan's Blog is over here..... :)

Dan Has made Relish

Dan found this recipe for this Green Relish. I have not tried it yet. It does look good. When we have it I will let you know how it tastes.

Dan Blog

Raw Sauce and Niagara Falls on Dan's Blog

Good morning. Just letting you know that Dan has two new posts. One is our trip to Niagara falls. The vegetable gardens and then the fire works at night.
He also made Raw Sauce which is a relish I have made for years. It is really good. Check it out.

Raw Sauce

Fire Works at Niagara Falls

Pancakes with Bluberry Sauce

I made these last weekend, when my camera was in Nova Scotia with my daughter. So there is no picture of what I made. However, there is one on the food network page. In watching Ricardo make these I thought I would give them a try. The recipe can be found here. I did find this batter to be very thick, so they took longer to cook. The pancake was good when first made, though I left some in the oven to keep warm for Dan and they we not as good then. The blueberry sauce was really good. I would make it again for my pancakes as well as a sauce for ice cream.

Pancakes with Blueberry Sauce

Pancake Ingredients:

1 cup all purpose flour
1 tsp baking powder
3 eggs, separated
1/2 cup buttermilk
1/4 cup maple syrup
1/2 tsp vanilla extract
3 tbsp unsalted butter

Directions:


1. In a bowl, mix the flour and baking powder.

2. In another bowl, mix the egg yolks, buttermilk, maple syrup and vanilla for one minute with a beater. Add the dry ingredients and beat until the mixture is well mixed.

3. In another bowl, beat the egg whites until the formation of soft peaks. Use a spatula to fold the egg whites into the batter.

4. Heat a non-adhesive skillet on medium heat. Brush with butter. Pour 1/3 cup of batter for each pancake. Spread the batter in the shape of a disk of about 6 inches. Cook each side for 1 to 2 minutes or until they are nicely browned. Set aside in a warm oven.

Blueberry Sauce

Ingredients:

1 1/2 cups fresh or frozen blueberries
1/4 cup Ameratto
1/2 cup sugar
1 tsp lemon juice

Directions:

1. In a pot, mix all the ingredients.
2. Bring to a boil and simmer on medium heat for 5 minutes.
3. Let cool to a lukewarm temperature.

Triple White Chocolate Brownies

Dan decided to try a recipe we saw on American Test Kitchen. Triple-Chocolate Cookies he decided to use white chocolate in the recipe. When he made the cookies they spread over the entire cookie sheet both time he tried them. He decided to make the rest of the dough as a brownie, put the dough in a 6" X 10" baking dish. Baked it for about 45 minutes at 350F. You want it to be still a bit gooey when you take it out. When he was telling me what he changed in the recipe, we figured out what he did, added too much Amaretto it should likely have been 2 ounces or 4 tbsp and likely the flour should be reduced as well to 1/2 cup. If you wish to try this recipe as the cookies these are the changes we think you will need to make. Macadamia nuts would be good in this brownie.

Triple White Chocolate Brownies

Ingredients:

3 ounces unsweetened white chocolate bar , chop into chunks
1 1/2 cups white chocolate chips
7 tablespoons unsalted butter , cut into pieces
4 ounces of Amaretto
3 large eggs , at room temperature
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups white chocolate chips

Directions:

1. Melt unsweetened white chocolate bar, white chocolate chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add Amaretto and beat until incorporated, 20 seconds. Reduce speed to low, add melted white chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and white chocolate chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Bake for 45 minutes. The brownie should still be gooey in the centre. Cool and cut into bars or squares.

August Click Event

This months CLICK event is Citrus. Click it is a monthly food photography event hosted by Jugalbandi. Here is my entry.

Sweet & Sour

Dan has a new post you should check out.

As you may know Dan is my son. He has started a blog about his veggie garden. He has a new post with a recipe you should check out.

Urban Veggie Garden

I have not done much in the kitchen as I have been on midnights. Seems this shift is all working and sleeping, and we are working 6 days a week which is also not helping the creating part of my life. Anyway, I hope to do something this week. Although Dan was trying a cookie recipe which did not turn out as cookies but turned into amazing brownies. So when I get my camera back from my daughter that is on holidays in Nova Scotia I will put up the recipe for you to see and try.

Nicole's Famous Crackers

I made these today. I found them on Our Sweet Life's blog. Well they are delicious, easy to prepare and you will not be able to eat just one.

Nicole's Famous Crackers

Ingredients:

1/2 cup butter
1/2 cup packed brown sugar
a package of saltine crackers
chocolate chips
any nuts chopped or crushed (I used slivered almonds)

Preheat the oven to 400. Get a cookie sheet out, cover with foil and lay crackers out all over the cookie sheet. Take the stick of butter and brown sugar and melt together in a small pot over medium heat don't stir until it is all melted!!, now wait for the sugar/butter to caramelize (you will notice big bubbles)- once that happens, remove the pan from the heat and use a spoon to drizzle the caramelly goodness all over the crackers. Then sprinkle the crushed nuts on top.
Bake for 5-7 minutes. Take the crackers out and IMMEDIATELY sprinkle the chocolate chips over them, then transfer off the cookie sheet to cool before the chocolate chips re-harden.

Urban Veggie Garden

Dan has a new post on his blog about his garden and raspberry picking.

http://veggiegardenblog.blogspot.com/

Minted Blackberry Cheesecake

I bought the Gourmet August 2008 issue. On the cover was a cheesecake with black berries. We went to Taylor Farm in Dundas, Ontario, to buy wild blue berries and they had black berries so we decided to try the cheesecake. Dan found a recipe for a light as a cloud cheesecake, it was ok. I think if you made the cheesecake in the gourmet recipe it would be much better. I will put up the light as a cloud recipe as well for you if you would like to try it. We did not use the mint as I do not like it. Also added 4 tbsp. sugar to the berries.

For Crust

3/4 stick unsalted butter, softened
1/2 cup packed light brown sugar
3/4 cup flour
1/2 cup blanched almonds, finely chopped

For Filling

3 (8oz.) packages cream cheese, softened
2/3 cup white sugar
2 tbsp. flour
1/4 cup half and half
3 large eggs

Make Crust:

Preheat oven to 350ºF with rack in middle. We used a 8" high top spring form pan with the removable buttom.

Beat together butter and brown sugar with an electric mixer until light and fluffy. Reduce speed to low and add flour and almonds, mixing until combined and dough begins to clump together.

Press onto bottom of baking pan with floured fingers.

Bake just until a shade darker and edges begin to pull away from pan, 20 to 30 minutes. Cool crust completely in pan.

Make filling and bake:
Reduce oven temperature to 325ºF.

Beat together cream cheese, sugar, and flour with cleaned beaters at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add half-and-half, then eggs 1 at a time, mixing until incorporated. Pour filling into crust.

Bake in a hot water bath until set 1 1/2 inches from edge but center is still wobbly, 40 to 45 minutes. (Center will set as it cools.) Transfer pan to a rack and cool completely, about 2 hours. Chill, uncovered, at least 2 hours.

Cheesecake can be chilled (loosely covered once cold) up to 3 days.

Minted Blackberries

3 cups blackberries
4 tbsp sugar
1 tbsp chopped mint
2 tsp fresh lemon juice

Stir together all ingredients in a bowl or airtight container and let macerate at room temperature 30 minutes.

Blackberries can be chilled (after macerating) up to 2 hours.

Once cheesecake is cooled remove from pan and slice, place on plate and add the blackberries on top and drizzle the blackberry juice over the top.

This is the recipe we used for the cheesecake

Light as a cloud Cheesecake

(8-ounce) packages cream cheese, softened
1/3 cup granulated sugar
1 tablespoon all-purpose flour
4 large eggs, separated
1 1/4 cup sour cream
1/4 cup whipping cream
1 teaspoon vanilla extract
1/2 cup powdered sugar

Preheat oven to 350°F (175°C).
In a large mixing bowl with an electric mixer on medium speed, beat cream cheese until soft. Add sugar and flour and beat until thoroughly blended. Stir in egg yolks, sour cream, cream, and vanilla.
In a separate bowl with an electric mixer on medium speed, beat egg whites until frothy, then add powdered sugar and beat to form stiff peaks. Fold the whites into cheese mixture and pour into crust. Bake for 45 minutes, or until center is set.
Cool, then chill before serving.

Double Good Raisin Bars

I have been making these bars for years. They have a great flavour and texture. I would have to say a bit like date bars. Easy to put together. It is great for lunches.

Double Good Raisin Bars

Ingredients:

2 cups raisins
1 can sweetened condensed milk
1 tbsp. grated lemon rind
1 tbsp. lemon juice
1 cup softened butter
1 1/2 cups packed brown sugar
1 1/2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking soda
2 1/2 cups large flaked oatmeal

Directions:

Combine first 4 ingredients in medium sauce pan, cook and stir over medium heat until mixture bubbles. Take off heat and cool.

Cream butter, brown sugar and vanilla until fluffy.

Stir in flour and baking soda. Add oatmeal and blend until crumbly.

Reserve 2 cups of this mixture.

Take remaining crumbly mixture and press into a 9" X 13" baking dish.

Take the raisin mixture and spread over the oat mixture to within 1" of sides of pan.

Then take the reserved 2 cups of crumbly mixture and and crumble of the top.

Put in preheated oven 375F. and bake for 25 to 30 minutes.

Cook on rack. Cut into Bars or squares.

White Almond Chocolate Strawberry Cannoli

I bought Cannoli tubes a year ago only 3, however. Dan found a recipe on Morsels & Musings Blog for a Strawberry White Chocolate Filling to put in the Cannoli. Then found a Cannoli Recipe on Mario Batali page of the Food Network. If you decide to make the Cannoli yourself it is alot of work, he suggested you buy more than 3 Cannoli tubes likely as many as you wish to make. Because you have to wait for them to cool before you can make more. Needless to say making them was a challenge. He did suggest you buy the Cannoli made and fill them.

Cannoli

Shells:

2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter, unsalted
6 tablespoons Marsala

To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate. ( you may need to add more Marsala to make the consistency of pie dough)
Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.

Directions:

Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.

Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.

Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.

When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with White Chocolate Strawberry Filling that follows, dust with powdered sugar and garnish with fresh strawberries.

NOTE: You may need to add more liquid (use the Marsala) to this recipe for the dough to come together. It should resemble pie dough.

Marsala:

Is a fortified Wine that can be purchased at the LCBO.

Filling:

Strawberry & Almond Cannoli
Adapted from: Anna’s very own recipe. Makes 16.
Ingredients:
450g ricotta cheese
100g Cream cheese
1 cup strawberries, halved
½ cup icing sugar
½ teaspoon orange rind
1 tablespoon orange juice
1/2 cup white sugar
1/2 cup flaked almonds, toasted and chopped
1/2 cup white chocolate, grated
Strawberry Jam (Dan used his Strawberry Jelly)
16 cannoli shells

Directions:

Separate one fourth of the strawberries and cut them into small pieces. Reserve.

Heat the remaining strawberries, icing sugar and orange rind with orange juice until the sugar melts and strawberries soften. Cook until syrup thickens a little.

Sieve strawberry mixture into a bowl using a spatula forcing the mixture through leaving most of the pulp and seeds behind.

In a bowl, beat together the ricotta and cream cheese.

Mix in strawberry mixture, toasted almonds, white sugar and white chocolate.

Then fold in strawberry pieces and refrigerate for one hour

Take a knife and put a nice layer of the strawberry jam (Jelly) in the bottom of the cannoli

Place strawberry filling into piping bag or plastic bag, place the piping bag or plastic bag into the centre of the Cannoli in order to get it filled in the centre.

Store in refrigerator.
Makes 16 Cannoli

Pancake on Parade

The Well-Seasoned Cook is hosting a Pancake on Parade Event. When I saw this this morning I just had to join this event.
Want to take a peek at how your neighbors across the hall or across the oceans prepare their pancakes? Between June 8, 2008 and July 6, she is hosting Pancakes on Parade, an event to showcase the fascinating and flavorful things we magicians can conjure with some starch, liquid and heat. Recipes submitted can be as simple or elaborate as you choose, as sweet as the syrup you pour on them or as savory as salsa. All cultures and courses are welcome.

Please post a new recipe or a newly posted one from your archives, linking to this announcement, with the following details to me [thewellseasonedcook AT yahoo DOT com] by July 6:

Name:

Name and URL of Your Blog:

Name and URL of Your Recipe Post:

Location: Optional

Photo: Optional

Use of the logo is also optional.

This Oven crespella with Nutella Sauce was really good we enjoyed it.

This is The Best Buttermilk pancakes Ever, we make these all the time. You can add any kind of fruit you like or any syrup you like . We use a cast iron skillet to make them.

Butter Tart Squares

Butter Tart Squares

1/2 cup butter
1 cup flour
1/3 cup sugar

Blend together and spread evenly into an un-greased 8"X8" square baking pan. Bake at 350F oven for 15 minutes. Remove from Oven and cool slightly.

Filling:

2 eggs
1 cup brown sugar
2 tbsp. flour
1/2 tbsp. baking powder
1/2 vanilla
pinch salt
1 1/2 cups raisins

Beat eggs, add the rest of the ingredients. Mix Well. Spread the filling mixture over the base and bake at 350F for 25 minutes. Do Not cut until the squares have cooled. Cut into squares or bars.

Cup Cake holders for lunches

I receive a cupcake of the week newsletter from Taste of Home. At the bottom of the newsletter there was a question about transporting cupcakes in childrens lunches. I went to the form and read some of them and came across this one and thought it was a great idea. The site is called Cup-A-Cake they have invented a container to transport the cupcake in. Great idea.

Click in honour of Bri

Jugalbandi hosts click each month and this month is in honour of Bri. Bri is one of the 5% of women diagnosed with breast cancer under the age of 30. That was two and a half years ago. In her words,

Only the person dealing with this disease can really know how it feels. You have to keep strong. Having alot of support from family and friends is a big help. Know that you have many people praying for you every day Bri.

Mile High Coconut Cream Pie

New post on Photo Blog

I have added new photos to the photo blog.

Oven Crespella with Nutella Sauce

I get many magazines. Too many actually, my son freaks whenever I bring home more. I also get some from the library. This recipe looked good so I made it last week for breakfast. The recipe came from Gourmet magazine April 2008. It was very easy to put together.

Oven crespella with Nutella Sauce

Ingredients:

3/4 cup flour
2 large eggs
1/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups plus 3 tbsp. whole milk, I used 2%
2 tbsp. unsalted butter
1/2 cup chocolate hazelnut spread, Nutella
Garnish: icing sugar

Directions:

Put a 12" heavy skillet in middle of oven (cast iron skillet) in a preheated oven to 450F.
Whisk together flour, eggs, sugar, vanilla, salt and 1 1/2 cups milk in bowl.
When skillet is hot, add butter and heat in oven until golden for about 1 minutes.
Remove from oven and pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.
While pancake is baking, whisk together Nutella and remaining 3 tbsp. milk until smooth. If it is to thick for you add more milk.

Cool pancake in skillet on a rack for 5 minutes (it will shrink). Cut into slices and dust with icing sugar and drizzle with chocolate sauce.

Quick Rum and Raisin Ice Cream

This is another recipe from Ruth Fremes "What's Cooking" She was on ctv in the late 70's to 80's. I watched her all the time, I believe I learned alot from her. This recipe is very good, something you can whip up in a hurry.

Quick Rum and Raisin Ice Cream

Serves 2

Ingredients:

3 Tbsp. dark rum
1/4 cup raisins
1 tbsp. butter
1/2 cup sugar
1/4 cup water
Vanilla Ice Cream

Directions:

Soak raisins in the rum for 1/2 to 1 hour. Combine all ingredients except ice cream and cook over low heat, stirring constantly until sugar is dissolved and the sauce is hot. Serve over vanilla ice cream.

Dan's Chicken Caesar's Salad from his garden

Dan has a blog about his garden, the Urban Veggie Garden. He will be making dishes with what he harvests. This is the first recipe he has made. He made his own Caesar Dressing, and Croutons. Check out the recipe and his blog. The Chicken Caesar Salad.

Mile High Coconut Cream Pie

Dan decided he wanted to make coconut cream pie. But he did not whip cream on the top or normal meringue. The pie was absolutely amazing. I told him he could make money with this pie.

He used the Perfect Pie Crust that was previously posted at the following link:
Perfect Pie Crust
Or substitute a store bought 10" crust

Coconut Filling:

2/3 cup sugar
3 tbsp cornstarch
1 tsp salt
1 cups coconut milk
1 1/4 cups heavy cream
6 egg yolks
1 tsp vanilla extract
2 tbsp unsalted butter
1 cup unsweetened coconut

Directions:

Stir sugar, cornstarch and salt together in a heavy-bottomed saucepan. Whisk in coconut milk, heavy cream and egg yolks. Heat custard on low heat, whisking constantly for 5 minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes.

Remove from heat and strain into a large bowl.

Stir in vanilla, butter and coconut and stir until butter has melted.


Pour immediately into chilled pie shell. Let cool in the fridge for 4 hours, Placing plastic wrap on the pie to prevent skin forming on top.

Italian Meringue:

6 large egg whites
1 1/3 cup sugar
1/2 cup water
2 tablespoon flaked sweetened coconut

Directions:

Once the pie filling has cooled you can proceed to prepare the Italian Meringue.
Place egg whites in a large bowl, beat with a mixer at high speed until soft peaks form, set aside.

Combine 1 1/3 cup sugar and 1/2 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°.



Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.



Spread meringue over chilled pie, and sprinkle with coconut. Broil for 1 minute or until meringue is lightly browned; cool 5 minutes on a wire rack. Serve immediately.

Best Fudgie Brownies Ever

Dan wanted a gooey fudge brownie, so I went hunting for one and found this on Canarygirl's blog.
And it was GREAT!! I did add icing sugar to the frosting though, and used milk chocolate. The next time I make them I will use semi-sweet chocolate and make the frosting the way canarygirl did.

Best Fudgie Brownies Ever

Ingredients:

3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/3 cup butter
2 bars Lindtt 59% dark chocolate(6 ounces/150 grams), chopped into smaller sized pieces
(used milk chocolate chips, about 1 cup)
2 teaspoons vanilla
2 eggs

frosting:

1/4 cup butter
1/4 cup milk
1/2 cup sugar
1 bar Lindtt 59% dark chocolate (6 ounces/150 grams)
(used 1/2 cup milk chocolate chips)

Directions:

Heat oven to 350º F
Combine flour, baking soda and salt in a small bowl and reserve.

Using a medium sized saucepan, melt butter and sugar over medium heat.

Bring to a boil and remove from heat.

Add 1 bar of chocolate and stir until melted.

Add in eggs one at a time, whisking quickly and constantly.

Add in flour mixture and whisk to combine.

Add the other bar of chopped chocolate and stir.

Pour into a 9 inch square baking dish (or similar).

Bake brownies for about 40 minutes, more or less according to how fudgy you like them

Frosting:

Heat butter and milk over medium heat and bring to boiling.
Remove from heat.
Add chocolate bar and stir until melted
(1/2 cup milk chocolate chips)
2 cups icing sugar, sifted
Pour over brownies.
(this frosting is almost like a ganache…very soft)

A Wonderful Gift From Rosanne

In May Rosanne posted on her blog a post about container gardening. She chose a few ideas from Proven Winners site. Rosanne asked which ones we liked best, my choice was Sanibel Island. Then she picked someone from the list to send a special gift she has made. She makes amazing scrap-booking items. I received an email that I had won the draw!!! I was extremely excited. The first part of this week the item arrived . It is a lovely note book. I LOVE IT!!! Check out Rosanne's Blog it is lovely blog. Thank you so much Rosanne for the notebook.

Hawaiian Dream Cupcakes

Last week was my daughters birthday. Dan made dinner for her and a cupcake for dessert. We bought a beautiful pineapple at the store, so he decided to make cupcakes with pineapples in it. He did start with the Caramel Puddle Cupcakes recipe and changed it a bit.

Hawaiian Dream Cupcakes

Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
2 tsp vanilla
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2/3 cup regular or low fat sour cream
1/2 chopped fresh pineapple


Preheat oven to 350F
Line 12 cupcake tin with paper liners

Directions:

In large bowl using electric beaters, beat butter for 1 minute. Gradually beat in sugar, beat for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, salt and baking soda. Using wooden spoon, alternately stir flour mixture and sour scream into butter mixture, making three additions of flour and two of sour cream, when almost mixed add the pineapple and mix only to combine.

Spoon into prepared muffin cups, filling about three quarters full.
Bake in centre of oven for 20 to 25 minutes or until cake tops spring back when lightly pressed.
Transfer to rack for 5 minutes.
Remove cupcakes to rack; let cool completely.

Icing:

Makes 2 cups

2/3 cups unsalted butter, very soft
Up to 4 cups icing sugar, sifted
1/2 cup finely minced pineapple, (Drain the pineapple) you may need to put on a tea towel to get the juice out. You do still need some juice however for the liquid

Using electric mixer, beat icing sugar and butter on low speed until mixed and pineapple and beat until you achieve a spreading consistency.

Dried Pineapple for the toppers

Thinly slice the pineapple

Place on baking sheet with a piece of parchment paper

dehydrate in 200F oven for about 1 hour

Remove from oven let cool on rack

To assemble the cupcakes

Ice the cupcakes

Roll the cupcakes into coconut

Then place the dried pineapple on top.

Sunday Dinner

Dan BBQ'd today. He used a boneless pork rib roast. We have a charcoal BBQ. For the potato I made Cottaged potatoes. This recipe has been around for many years. The recipe follows the pork. The vegetable was asparagus, boiled just until tender with butter and salt and pepper.

The pork is scored on the top so it will cook faster and the sauce will penetrate into the meat more.

The basting sauce mix:

1/4 cup Vinegar
3/4 cup Water
3 tbsp. Brown Sugar, heaping
3 tbsp. salt, heaping
You could also add, onion, garlic, chili flakes anything you would like to this

Heat mixture on stove until dissolved. Then transfer to a spray bottle or brush on roast often while it is cooking.
It should take 40 minutes to 1 hour to cook

Tomorrow he will make pulled pork on a bun with the left-overs.


Cottage Potatoes

Ingredients:
10 medium sized potatoes, amount for size of family
1/2 lb. pkg. velvetta cheese, chopped
1 onion diced finely
1/2 cup margarine
1 tsp. salt
1 tbsp. parsley
1/2 to 3/4 cup milk
corn flakes, crushed

Directions:
Boil potatoes with skins. Allow to cool, then dice into a greased baking dish.. I sauted the onion just until it softened. Add the chopped velvetta cheese and onion. Mix in melted butter, salt, parsley mositen with milk. Cover with crushed corn flakes. I did not have corn flakes, so I made dried bread crumbs with a bit of melted butter added to them.
Bake 350F for 1 hour.

Inside Out Sausage Pie

When I went to Woodstock a couple of weeks ago. I got meat at Rudy's, the meat here is great. We have tried other places for meat..but they are the best so far. Anyway, I bought their farmers sausage (plain). Frying the sausage in small pieces until crispy on the edges and serve with corn relish....is so good. If you have been reading my blog you likely realize I do not cook much anymore, Dan does the day to day cooking. However, if there is something I am really wanting to eat from the past, I will make it. For a few months I have been wanting to make this pie. Serve it with a salad and it is a nice dinner.

Inside Out Sausage Pie

Ingredients:

I forgot the red peppers in the photo.

1 lb. pork sausage meat, take out the meat from the skin
20 soda crackers, crushed finely
1/2 cup diced red pepper
1/4 cup diced onion
1 100z. can tomato soup
2 to 3 cups cooked rice
1 cup grated cheese

Directions:

Brown sausage in fry pan, drain off any fat the accumulates.

When the meat is nicely browned add the peppers and onions and saute until veggies are tender.



Add crackers and 1/2 the can of tomato soup, mix well.


Take this mixture and pat into pie pan of your choice.




In medium bowl, combine rice the other 1/2 can of tomato soup and cheese.


Mix well, then add this to the meat mixture.


Bake 350F for 35 to 40 minutes.