tag:blogger.com,1999:blog-29658656436552165862024-03-13T16:18:26.085-04:00Spare Time BakerA glimpse at what I do in the kitchen...I have a passion for baking and creating, and trying new recipes and techniques!TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-2965865643655216586.post-12520727875807468072013-07-02T00:33:00.001-04:002013-07-02T00:33:44.779-04:00Farmers' Market Strawberry Muffins<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I love going to the farmers' market downtown on Saturday mornings. Our city has one that is several blocks long and has so much more than just farmers and produce! There are coffee shops (hello!), bakeries, hand-crafted goods like yarn goods, wood carvings, handmade glass, jewelry; there is just about something for everyone. And musicians along the way to keep you entertained. And the food! So much to choose from.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This past Saturday, I scored some of the best strawberries! I bought two quarts, thinking I'd make some freezer jam. Um....I think I need to buy some more strawberries before I can attempt that - between eating them as I was washing and cutting them up, feeding them to my kids (and husband), and making these absolutely amazing muffins, these berries didn't last very long!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4XtM6jr66u5mEWIQFP_4Gqu3YhndycKL6BDUMGgIIRRJ57REhjOhnnIutVEDf3nK9O5agXcVh2hNDYDlVrHNVamGHJovT3U7NYte-7IYMh4juI0GM4tuxvs1ZO34KQ_GR7nmpKkuxFKo/s1600/StrawberryMuffins1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4XtM6jr66u5mEWIQFP_4Gqu3YhndycKL6BDUMGgIIRRJ57REhjOhnnIutVEDf3nK9O5agXcVh2hNDYDlVrHNVamGHJovT3U7NYte-7IYMh4juI0GM4tuxvs1ZO34KQ_GR7nmpKkuxFKo/s320/StrawberryMuffins1.png" width="320" /></a></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">And
let me just tell you, farm-fresh strawberries (whether purchased from a
farmers' market or at a u-pick field) are SO, SO, SO much better than
anything you will ever buy commercially in a store! They are juicier,
more flavorful, packed full of so much goodness, you just may squeal
with delight! They are typically smaller, but much, much better!</span> </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I absolutely LOVE this recipe for muffins - it has Greek yogurt (I am a BIG fan) and lots of berries and yumminess inside. They baked up so beautifully, I actually yelled to my husband to come watch as I took them out of the oven. Silly, I know...but I was just a proud momma of my fresh strawberry muffins!</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQZPktBIKkKl5plN1JjdmMqCUvtLKDkx_JwAWwTkZS4oG1pxGfGWi1YJC4nk63k12Ka5o2xTMlyy4jLD3dFIk5atJ8uXK7Uc01CfQSU8_xaFaPlAyNc_8OB2pIvX81LTWbAbwUlSEefsa/s1600/StrawberryMuffins4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQZPktBIKkKl5plN1JjdmMqCUvtLKDkx_JwAWwTkZS4oG1pxGfGWi1YJC4nk63k12Ka5o2xTMlyy4jLD3dFIk5atJ8uXK7Uc01CfQSU8_xaFaPlAyNc_8OB2pIvX81LTWbAbwUlSEefsa/s320/StrawberryMuffins4.png" width="320" /></a></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> You MUST get you some fresh strawberries, some Greek yogurt, and whip up this recipe. It made ALMOST two dozen (23 muffins), and my kids and husband loved them as much as I did. They taste a little like mini strawberry shortcakes....they're delish with a dollop of whipped cream on top!</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">RECIPE</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 c. all-purpose flour</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 Tbs. baking powder</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp. baking soda</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 tsp. salt</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">10 Tbs butter, softened</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 c. sugar</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tsp vanilla </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tsp lemon juice</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 1/2 c. plain Greek yogurt</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 1/2 c. FRESH strawberries, chopped</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Raw sugar for topping </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Preheat oven to 400. Grease or line 24 baking cups (2 muffin tins) </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Whisk together flour, baking powder, baking soda and salt. Set aside.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Cream together butter and sugar until fluffy. Add eggs, one at a time, and vanilla and lemon juice. Mix until fully combined. Add half the yogurt, then half the flour mixture. Repeat until all is mixed in. Gently fold in the strawberries.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Divide muffin batter among muffin tins - an ice cream scoop is handy with this! Sprinkle liberally with raw sugar.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Put in 400 oven and bake for 8 minutes.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">REDUCE OVEN HEAT to 350 and bake for 11 more minutes, until just starting to turn golden brown. Remove from oven and let cool in pan about 10 minutes, then turn out onto cooling rack to cool completely. </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1CMA3GCWHyNTqkrl6MJQiIf2l_yM1_Wh-tZrDwZa0_HBBeLAM3qhORDpCACTIFRHBXNnZdFewSYsKtO1NElo5TI2GuM855GMM09bFkKZVD_H_d3-hD27mACJCfv8ryL6gKUckkDAToMu/s1600/StrawberryMuffins2.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1CMA3GCWHyNTqkrl6MJQiIf2l_yM1_Wh-tZrDwZa0_HBBeLAM3qhORDpCACTIFRHBXNnZdFewSYsKtO1NElo5TI2GuM855GMM09bFkKZVD_H_d3-hD27mACJCfv8ryL6gKUckkDAToMu/s320/StrawberryMuffins2.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go in the oven!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdM-JhJJrbG_i0C0RVp5pjPEZ-cIsLbg03eqZZ4YdVvtAdrrz_Rrzg4g0fZYCYTgDUJKzvfx3O0UquPVPNNycWK6KHg57uzdJkI3Q3LdlVxAprAyET8NaWulBh7UAts-ZfSeUD8ylV5V2/s1600/StrawberryMuffins3.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdM-JhJJrbG_i0C0RVp5pjPEZ-cIsLbg03eqZZ4YdVvtAdrrz_Rrzg4g0fZYCYTgDUJKzvfx3O0UquPVPNNycWK6KHg57uzdJkI3Q3LdlVxAprAyET8NaWulBh7UAts-ZfSeUD8ylV5V2/s320/StrawberryMuffins3.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked to perfection!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-71352574174977950272013-02-12T13:40:00.001-05:002013-02-12T13:40:08.184-05:00Cinnamon Chip Bake<span style="font-family: Arial,Helvetica,sans-serif;">Yes, I AM still alive! Time to dust off Spare Time Baker and get back to baking!</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Today, I really wanted some sort of cinnamon roll tasting thing. But I needed it to be quick, I wanted it to be easy, and I had limited resources in my kitchen. I tried to find something on Pinterest that fit the bill, but failed. So I figured I'd experiment a little and see what I could come up with. I'm pretty pleased with myself; it was quick, easy, and turned out delicious (if I do say so myself!).</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7MTGXQ3FlQ3KuGBGv_HXoHEXxUQwFZPWcSct6YSwa4_uRVg2Rxj9sDGvhsEpD-v94pULs2WuYPgHsL9gUakyA5BAwd6HPRVa7NBur0ZQcmlBgXOqpXBq4iSsvU2n9-4oXqeBrbxU9L5q/s1600/CinnamonChipBake_2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7MTGXQ3FlQ3KuGBGv_HXoHEXxUQwFZPWcSct6YSwa4_uRVg2Rxj9sDGvhsEpD-v94pULs2WuYPgHsL9gUakyA5BAwd6HPRVa7NBur0ZQcmlBgXOqpXBq4iSsvU2n9-4oXqeBrbxU9L5q/s320/CinnamonChipBake_2.png" width="320" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">I'm going to go ahead and dub this the "Cinnamon Chip Bake" - because I'm not sure what else to call it! It's made of a YUMMY biscuit-type dough, that is rolled into balls, and baked with cinnamon chips nestled in between, then smothered with a rich glaze. And there is a minimal amount of dishes dirtied - BONUS!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvJ1Vng4bOF2SNJBHCKPHdVvdG92dYT85olA1lNCMQi3cdTJQje7H-nu645h6Fq6UbX-iEJkEcOgRKZsbkI6mqv36EpwAXVphKTY909E41UnbGmUJxFMRucU0nlkVUEoXL80JDK-La3kc/s1600/CinnamonChipBake_3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvJ1Vng4bOF2SNJBHCKPHdVvdG92dYT85olA1lNCMQi3cdTJQje7H-nu645h6Fq6UbX-iEJkEcOgRKZsbkI6mqv36EpwAXVphKTY909E41UnbGmUJxFMRucU0nlkVUEoXL80JDK-La3kc/s320/CinnamonChipBake_3.png" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">RECIPE:</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">2 c. flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 Tbs. brown sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp. baking powder</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 tsp. salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 c. buttermilk</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 c. heavy cream </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 c. cinnamon chips</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">for glaze: 1/2 c. heavy cream, about 1/2 c. to 1 c. powdered sugar and 1 tsp. vanilla</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 400. Spray a round or square bake pan (or baking dish) liberally.</span></li>
</ul>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">In a large mixing bowl, mix together flour, brown sugar, baking powder and salt. Slowly add in 1 c. buttermilk, then 1/2 c. heavy cream. Stir together until a wet dough forms. </span></li>
</ul>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">Roll dough into balls (about 2") and place them in prepared pan. You can nestle them all right up together, it's okay. Sprinkle the cinnamon chips all over the top, letting some fall in between.</span></li>
</ul>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">Bake for about 20 minutes, until done (will not brown much). </span></li>
</ul>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Mix together the glaze: Whisk the 1/4 c. cream with 1/2 tsp. vanilla, and then whisk in the powdered sugar until you get the consistency and taste you want. Pour liberally over the still-warm biscuits. Share with a few of your favorite people and enjoy!</span><br />
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<br />TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-37147531887970520072012-11-21T09:55:00.000-05:002012-11-21T10:06:46.768-05:00Pumpkin Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qEyYRfI58gEMYdr7orCDJzHVO3OClkxYit66WhNrbQtxo0ob7EpYvBuRP7OByOl8ivW6phJPd09m2UBHavzA7PpuexeJ9w6qaC5RxwmDGnyBaYnsZHzMaPTaM9wT_AjPlOFc5b52wPaj/s1600/PumpkinBread.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qEyYRfI58gEMYdr7orCDJzHVO3OClkxYit66WhNrbQtxo0ob7EpYvBuRP7OByOl8ivW6phJPd09m2UBHavzA7PpuexeJ9w6qaC5RxwmDGnyBaYnsZHzMaPTaM9wT_AjPlOFc5b52wPaj/s320/PumpkinBread.png" width="320" /></a></div>
I've made a lot of different pumpkin bread recipes. Most have been really good. I've even claimed (a few times maybe) that I'd found the "PERFECT RECIPE" and I would love it forever. Then I'd decide to try something different next time. I recently tried out this recipe - I loved the moist, dense texture. I swap out oil for coconut oil in most of my recipes - you should try it! But just in case you don't have it on hand, or don't want to invest in any just to try my recipes, you CAN use regular oil or an equal amount of applesauce.<br />
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This recipe is wonderful - it gives you a loaf to eat and a loaf to share! My husband's coworkers were lucky enough to get the second loaf of this recipe....but honestly? I would have eaten the whole thing, given the opportunity!<br />
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This would make a terrific side to take with you if you are attending someone else's Thanksgiving Dinner...just saying... ;)<br />
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1 (15 oz) can pure pumpkin<br />
4 eggs<br />
1/2 c. coconut oil (can use reg veg oil -- but coconut oil is awesome!)<br />
1/2 c. applesauce<br />
2/3 c. water<br />
2 tsp. vanilla<br />
2 1/2 c. sugar<br />
3 1/2 c. self rising flour (or ap flour + 2 tsp baking powder)<br />
2 tsp. baking soda<br />
1 1/2 tsp. salt<br />
1 TBS (yes, Tablespoons!) pumpkin pie spice<br />
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Preheat oven to 350. Grease/flour 2 loaf pans.<br />
Cream together pumpkin, eggs, oil, applesauce, water, vanilla and
sugar. Add dry ingredients and mix until fully combined. Divide among
two pans. Bake for 60-70 min until toothpick comes out clean (you may
want to tent foil over them for last 10-20 minutes).TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com1tag:blogger.com,1999:blog-2965865643655216586.post-34401539981269466322012-10-07T16:12:00.003-04:002012-10-07T16:12:36.693-04:00Chewy Oatmeal Chocolate Chip Cookies<span style="font-family: Verdana,sans-serif;">I'd like to think of these cookies as a little bit healthy - they have coconut oil in place of some of the butter, white whole wheat flour, oats, and dark chocolate. Can't go wrong with all that, can you? PLUS, my kids loved them and they lasted less than two days in our house. Okay, my hubby and I loved them too and may be part of the reason they didn't last very long!</span><br />
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<span style="font-family: Verdana,sans-serif;">These are a great after school snack. Or a late evening snack. Or breakfast on the run....? Maybe (if you're not opposed to eating cookies for breakfast - which I am not!). These are easy to put together, particularly if you have a good stand mixer. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">2 c. white whole wheat flour</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp baking soda</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 c. butter</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 c. coconut oil</span><br />
<span style="font-family: Verdana,sans-serif;">2 c. brown sugar </span><br />
<span style="font-family: Verdana,sans-serif;">2 eggs</span><br />
<span style="font-family: Verdana,sans-serif;">2 Tbs molasses</span><br />
<span style="font-family: Verdana,sans-serif;">1 Tbs milk</span><br />
<span style="font-family: Verdana,sans-serif;">2 c. rolled oats </span><br />
<span style="font-family: Verdana,sans-serif;">1 pkg dark chocolate chips </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Preheat oven to 350. </span><br />
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<span style="font-family: Verdana,sans-serif;">Whisk together the flour, baking powder & baking soda.</span><br />
<span style="font-family: Verdana,sans-serif;">Cream together butter and coconut oil until blended completely. Add in brown sugar and cream mixture until fluffy. </span><br />
<span style="font-family: Verdana,sans-serif;">Add eggs, molasses and milk and beat until fully combined. Beat in oats. Slowly mix in flour mixture until fully combined. Stir in chocolate chips.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Drop by 1/4 cupfuls (I used the large scooper from Pampered Chef) onto ungreased cookie sheet, leaving plenty of room for spreading - I put 6 cookies per tray. Bake 14-15 minutes until golden and browned around the edges. Let cool on cookie sheet for 5 minutes, then transfer to cooling rack to cool completely. Keep in airtight container to keep soft and chewy!</span><br />
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<span style="font-family: Verdana,sans-serif;"><br /></span>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-639409773134189982012-10-06T11:57:00.001-04:002012-10-06T11:57:32.507-04:00Pumpkin Butter...so easy, so good.<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I love all things pumpkin, in case that wasn't obvious already. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pumpkin Butter is SO easy to make, I don't know why I haven't tried it before! It just takes a little time, maybe I'm just too impatient. But I gave it a whirl this week and am pleasantly surprised at the ease of making it AND it's absolute deliciousness!!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 (29 oz) can pure pumpkin</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 c. unsweetened applesauce</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 c. brown sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 Tbs pumpkin pie spice</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tsp. cinnamon</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">freshly grated nutmeg</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">juice of 1/2 lemon </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Stir everything except lemon juice together in a heavy saucepan over medium heat. When mixture begins to boil, reduce heat and cover. You'll want to prop the lid open just a little to let the steam escape (a wooden spoon handle works great). Let simmer for at least 35 minutes. The mixture will pop and sputter and splatter a lot, just to forewarn you. Stir occasionally. Remove lid after 35 minutes, stir in lemon juice and let cool for about 10 minutes. Transfer to heatproof container and chill. Keep refrigerated.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">This can be used on so many things - from toast, to beer bread, to oatmeal, to yogurt! It makes anything taste kind of like pumpkin pie. It is so yummy, you won't regret trying this tasty treat! It is perfect for this time of year. I hope you enjoy it as much as our family does.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"> </span>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-42807717513214237612012-09-28T11:12:00.000-04:002012-09-28T11:12:07.491-04:00Banana Oatmeal Muffins (No flour)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">These are a perfect on-the-go breakfast option - or, as in my case, really easy to whip up for breakfast when you don't have any cereal, bread or milk, and only 2 eggs left! Plus, you can whip them up in the blender, saving yourself a pile of dirty bowls. They are pretty tasty, too - like a little cup of fruity oatmeal that you can eat without the spoon! </span><br />
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<span style="font-family: Verdana, sans-serif;">2 super ripe bananas, mushed up</span><br />
<span style="font-family: Verdana, sans-serif;">1 c. applesauce</span><br />
<span style="font-family: Verdana, sans-serif;">2 eggs </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 c. sugar </span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 c. old fashioned oats</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 400. Line a muffin pan with FOIL liners, or just spray the muffin tins with non-stick spray (paper liners don't work well with this recipe). I chose to spray my foil liners and they came out perfectly! </span><br />
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<span style="font-family: Verdana, sans-serif;">Place the bananas, applesauce, eggs and sugar in the blender. Blend until smooth. Add in baking powder, soda and oats and blend until mixed thoroughly. You may have to use your "pulse" button once the oats hit the bottom, but just keep blending until you have a very smooth consistency (will have SOME small lumps). </span><br />
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<span style="font-family: Verdana, sans-serif;">Pour directly from the blender right into each cup - you'll be able to fill them at least 3/4 of the way full. Bake for 20-25 minutes until golden and done all the way through. </span><br />
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<span style="font-family: Verdana, sans-serif;">I think these would be really good with some cinnamon chips, or peanut butter chips, or maybe some walnuts and brown sugar on top! But we ate them as-is and they were perfect. </span><br />
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<span style="font-family: Verdana, sans-serif;"> </span>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-37594319441659548272012-09-19T00:26:00.000-04:002012-09-19T00:26:05.689-04:00Pumpkin Snickerdoodles<span style="font-family: Verdana, sans-serif;">Two of my favorite things together: Pumpkin and Snickerdoodles! If you know me even a little, you know I'm pretty much a pumpkin fanatic. And Snickerdoodles are my favorite cookie ever. I don't know why I don't make them more often...maybe because you have to chill the dough then roll it in the cinnamon sugar. It's always worth it though. And these are not exception.</span><br />
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<span style="font-family: Verdana, sans-serif;">I got this idea from <a href="http://abitchinkitchen.blogspot.com/" target="_blank">A Bitchin' Kitchen</a> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Q3MrtaHdoEYaTa2T5uAa0av-xmMq0ZYAwqrBZ7Hsezud-JrSfKCFqlI672yRUqJuoSY6jV15dBXlkKhuVTScps4G6a6KwIHA72K5QQPRYUxMY2iuhuFyKoCGgl6drYzw-gtikghDU2L2/s1600/pumperdoodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Q3MrtaHdoEYaTa2T5uAa0av-xmMq0ZYAwqrBZ7Hsezud-JrSfKCFqlI672yRUqJuoSY6jV15dBXlkKhuVTScps4G6a6KwIHA72K5QQPRYUxMY2iuhuFyKoCGgl6drYzw-gtikghDU2L2/s320/pumperdoodles.jpg" width="320" /></a><span style="font-family: Verdana, sans-serif;"> </span></div>
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Verdana,sans-serif;">3 3/4 cups flour</span></div>
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1 1/2 teaspoons baking powder<br />
1 teaspoon pumpkin pie spice<br />
2 sticks salted butter, room temperature<br />
1 cup sugar<br />
1/2 cup brown sugar<br />
1 cup pumpkin puree<br />
1 large egg<br />
2 teaspoons vanilla extract</span><br />
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<span style="font-family: Verdana,sans-serif;">Whisk together the flour, baking powder and spice.</span><br />
<span style="font-family: Verdana,sans-serif;">In mixing bowl, cream the butter and sugars until fluffy. Add in pumpkin, egg and vanilla and mix until smooth and fully combined. Slowly add in flour mixture. Cover with plastic wrap and chill dough (freeze at least 30 minutes or chill in refrigerator at least 1 hour). </span><br />
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<span style="font-family: Verdana,sans-serif;">While the dough is chilling, mix together 1 c. white sugar with 2 tsp pumpkin pie spice in a gallon-size ziploc baggie.</span><br />
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<span style="font-family: Verdana,sans-serif;">Shape chilled dough into balls (I used my medium scoop from Pampered Chef - it holds about 1 Tbs, give or take). Toss each ball in the sugar mixture in the baggie. Place on cookie sheet and flatten slightly.</span><br />
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<span style="font-family: Verdana,sans-serif;">Bake at 350 for 10-12 minutes, until lightly golden. Cool on pans for 5 minutes then remove to cooling rack. TRY to wait until they're mostly cool before you test them!!</span><br />
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TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-11827596827017516662012-09-15T20:13:00.000-04:002012-09-15T20:13:45.215-04:00Beer Bread<span style="font-family: Verdana, sans-serif;">Do you know how easy it is to make your own beer bread?!?</span><br />
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<span style="font-family: Verdana, sans-serif;">Super. Easy.</span><br />
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<span style="font-family: Verdana, sans-serif;">Especially if you get yourself a bag of self-rising flour (if you don't have it, or don't want to buy an extra bag of flour, you can make regular flour "self-rising" by adding 1 1/4 tsp baking soda and 1/4 tsp of salt to each cup of all-purpose flour).</span><br />
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<span style="font-family: Verdana, sans-serif;">Okay, onto the beer bread recipe. Remember how I said it was super easy? I did not lie - you just need three things. Okay, four if you count the butter you're going to brush on top after it's baked. </span><br />
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<span style="font-family: Verdana, sans-serif;">Brown Sugar.</span><br />
<span style="font-family: Verdana, sans-serif;">Bottle of Beer.</span><br />
<span style="font-family: Verdana, sans-serif;">Self-Rising Flour.</span><br />
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<span style="font-family: Verdana, sans-serif;">That's it! </span><br />
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<span style="font-family: Verdana, sans-serif;">In a bowl, combine 2/3 c. brown sugar with 12 oz. beer until sugar is dissolved. Stir in 3 c. flour, until fully combined. Pour into a greased loaf pan.</span><br />
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<span style="font-family: Verdana, sans-serif;">Bake at 375 for 45-55 minutes. Immediately coat top with butter (I just take a stick of butter and rub it across the entire surface a few times). Let cool in pan about 5 minutes, then remove to a rack to cool completely. </span><br />
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<span style="font-family: Verdana, sans-serif;">Experiment with the types of beer you use. My husband likes to try all sorts of beer - the darker, the better for him. But there are also some with coffee, some with pumpkin, some with cider...You really can't go wrong here. This time, I used Wisconsin Amber (kind of an homage to our new home, if you will). And the taste is really, really good! </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-41139215129349730742012-09-14T13:05:00.005-04:002012-09-17T10:39:34.172-04:00Pumpkin Donuts: Baked, Not Fried<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #cc0000;"><b><i>Updated 9/17/2012: it was brought to my attention that I left out the most important ingredient of these delicious donuts - the pumpkin!! I have no idea how that happened, but it is now corrected below. Please make sure you make these WITH pumpkin...they're much better that way. I'm going to go hide in embarrassment now. Thanks! :)</i></b></span> </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">These beautiful gems showed up in my <a href="http://pinterest.com/melandran/" target="_blank">Pinterest</a> feed the other day. The original recipe can be found on the King Arthur Flour website. I adjusted a few things to make them "mine." Anyone who knows me can attest to the fact that if it's got pumpkin in it, I'm probably going to make it. And eat it. My kids are HUGE pumpkin fans as well - probably because I make everything with pumpkin from September until December. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I happened to have a large donut pan for baking, and a mini one. Which is kind of a funny story -- I had insisted on getting them years ago, then never used them and ended up putting them in a yard sale or something. Then last year, a friend of mine brought these two pans to me and said someone had given them to her as a gift but she never used them and since I'm always baking I should have them! I'm kind of glad I took them, too, it makes recipes like this so much fun! And my kids love having donuts for an afternoon snack :) </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Now, if you do not have donut pans, these can be made in a mini muffin pan (think of them as donut holes if you want to), or even regular muffin tins - just don't fill those all the way to the top, and adjust your baking time accordingly.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">These are moist, pumpkiny treats coated in a generous shaking of sugar mixed with pumpkin pie spice (if you don't have any on hand, you can make your own by combining 1 tsp of cinnamon with 1/2 tsp each of nutmeg and ginger - this will make you 2 tsp, increase accordingly to what you'll need!) </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u>Recipe</u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Pumpkin Donuts</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup *coconut oil (in liquid state)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 large eggs</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 (15 oz.) can of PURE Pumpkin </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups granulated sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 teaspoons pumpkin pie spice</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 teaspoons salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 teaspoons baking powder</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 3/4 cups + 2 tablespoons all-purpose flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">(*regular oil or melted & cooled butter can be used in place of the coconut oil. I have been using the coconut oil in place of oil and butter in many of recipes with great success - and no, it does not make everything taste like coconut!)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat your oven to 350. Lightly grease your donut (or muffin) tins. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Place your oil, eggs, pumpkin, sugar, spices, salt and baking powder in a mixing bowl. Beat together until fully combined and smooth. Slowly add in the flour, stirring just until combined.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Spoon into wells, not filling them more than 2/3 full. Bake regular sized donut tins for about 15-18 minutes (mini donut pans for about 13-16 minutes, regular sized muffins for 22-25 minutes), use cake tester or sharp knife in center to test doneness.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Let cool in pan for about 5 minutes so they can be moved easily. Remove from pan and cool on rack a little bit longer. While still warm (but not so hot they'll fall apart when handled), toss with the pumpkin spice cinnamon sugar coating:</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Coating:</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 c. white sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 Tbs pumpkin pie spice</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Add both to gallon size ziplock bag. Close and shake well, until spice is even distributed. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Toss donuts one or two at a time in bag. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYycprFFVUTSVPaQ5GPNx3nWdF7HDQoJt6IvgqybVxUHJavcxWGrE24YZ6CwbBSrcIvp59-d8tMQt3LPsN72vgwXZrA5hnXMCDatoy2BrnwXJJvZJqKBagK2-_KOzyCP_cEMdssl57tLFj/s1600/Pumpkin+Donuts1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYycprFFVUTSVPaQ5GPNx3nWdF7HDQoJt6IvgqybVxUHJavcxWGrE24YZ6CwbBSrcIvp59-d8tMQt3LPsN72vgwXZrA5hnXMCDatoy2BrnwXJJvZJqKBagK2-_KOzyCP_cEMdssl57tLFj/s320/Pumpkin+Donuts1.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">This recipe made 12 regular sized donuts (yes I had to wait until the first 6 were done before and out of the pan before I could make the rest of them) AND 12 mini donuts. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And they all disappeared as soon as the kids were home from school...</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"></span></span></span> <br />
<br />TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-63368339421058119482012-09-13T20:11:00.001-04:002012-09-13T20:11:10.351-04:00Back to School, Back to Blogging!<span style="font-family: Verdana,sans-serif;"><b>Yes, it's been a while. A long, long while.</b> But lots of changes have been occurring, and I'm ready to relaunch this blog! I have missed it. I haven't stopped baking and I haven't stopped taking pictures of my food...but I have not been blogging about ANY of it, and if you know me at all, you know I use recipes more as "guidelines" and if I don't write it down right after I change it, I probably won't remember what I changed! So I am going to do my best to get this back up and running and bring you something yummy to try each week! Feel free to leave comments, tips, suggestions...or just drop in to say hello!</span><br />
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<span style="font-family: Verdana,sans-serif;">So our biggest change is that we have moved - from Northern NY (where there are more cows than people) to a city in Wisconsin! We have stores and restaurants and parks - all within walking distance of our new house! Our older two kids have started their new school (also within walking distance) and are really enjoying their second grade classes. For their first day of school, I took a page from my friend Chris's book and made them a Giant Cookie to celebrate!</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouh8C27za4gXwpTG32fmeoF_m21RHuVay8va5pSmixHNGrl1NUcaZaXNf5knt7zLMD-_hPSfoQda3u7rwGyU7FNXbmebFfnj0sMEtOEjfr78KSHnqCw2tmCcQ53UbM8NNWcR0i9l3stI3/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouh8C27za4gXwpTG32fmeoF_m21RHuVay8va5pSmixHNGrl1NUcaZaXNf5knt7zLMD-_hPSfoQda3u7rwGyU7FNXbmebFfnj0sMEtOEjfr78KSHnqCw2tmCcQ53UbM8NNWcR0i9l3stI3/s320/035.JPG" width="320" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;">I got the original recipe from <a href="http://www.melskitchencafe.com/2010/05/giant-cookie.html">Mel's Kitchen Cafe</a> and of course tweeked to for what I had on hand.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b><u>GIANT COOKIE RECIPE</u> </b></span><br />
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<span style="font-family: Verdana,sans-serif;">INGREDIENTS:<br />
1/2 cup white sugar<br />
1/2 cup packed light brown sugar<br />
1/2 cup *coconut oil, melted and cooled<br />
1 egg<br />
1/2 teaspoon soda<br />
1/2 teaspoon salt<br />
1/2 teaspoon vanilla<br />
1 1/2 cup flour<br />
1/2 cup peanut butter chips (you can use chocolate chips or whatever you want here; I happened to have pb chips so that's what we used!)</span><br />
<span style="font-family: Verdana,sans-serif;">Buttercream Frosting</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">*You can use butter (melted & cooled) instead - I have started substituting coconut oil for butter and oil in recipes with great results!</span><br />
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<span style="font-family: Verdana,sans-serif;">Cream together sugars and coconut oil. Add in egg, soda, salt and vanilla; mix well. Stir in flour until fully combined; fold in chips.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Pat into a circle shape (about 1/2" thick) onto a parchment paper lined pan, or a baking stone. It will spread while baking, so make sure there is room so it doesn't outgrow the pan!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Bake at 350 for 13-16 minutes until lightly golden. Let cool COMPLETELY on pan. Decorate with Buttercream frosting if desired.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Here is the recipe for the frosting I made:</span><br />
<span style="font-family: Verdana,sans-serif;">1 (8 oz.) pkg cream cheese</span><br />
<span style="font-family: Verdana,sans-serif;">2 sticks butter, room temp</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Verdana,sans-serif;">1 lb confectioners sugar, more or less for desired thickness</span><br />
<span style="font-family: Verdana,sans-serif;">1 Tbs milk or cream, more or less for desired thickness</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Cream together cream cheese and butter until fully combined and fluffy. Add in vanilla and add confectioners sugar a cup at a time. Add 1 Tbs of cream. Beat on high until nice and fluffy (you can adjust the amounts of sugar and cream to get your desired taste and texture).</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">To decorate, put frosting in gallon size baggie, squeeze into corner, snip off corner and pipe frosting onto cookie. You can color the frosting with food coloring (paste is recommended).</span><br />
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<span style="font-family: Verdana,sans-serif;">Kids love the huge cookie (my kids are already asking for one instead of a birthday cake!)...keep it in mind for your next special or fun occasion! </span><br />
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<br />TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-46947024201536585142011-10-29T14:29:00.000-04:002011-10-29T14:29:29.211-04:00My Favorite CookieToday is a very, very cold day. We needed to bake to keep things toasty and warm in our big old drafty house. The kiddos helped me decide on a few things to make - first up? My favorite cookie EVER! I used Jessica's <a href="http://www.howsweeteats.com/2010/12/fat-fluffy-snickerdoodles/">recipe</a> from How Sweet It Is, and we whipped up a batch! They smell sooooo good, and don't tell the kids (because I said we couldn't eat them yet) but they taste delicious too!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_Nhi8k3AQILnbKlg9mc_uZ7ozEbF6MzxNJtV8aFmilUD6A5hTomlG7ZbpK8urXAvg6TgbXnPuaoGM66zY1WRWITURad5UTUW5U6USLfhrZIcii5QKPU1X0w7X5TxHspXtgSfmZjNpyUO/s1600/084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_Nhi8k3AQILnbKlg9mc_uZ7ozEbF6MzxNJtV8aFmilUD6A5hTomlG7ZbpK8urXAvg6TgbXnPuaoGM66zY1WRWITURad5UTUW5U6USLfhrZIcii5QKPU1X0w7X5TxHspXtgSfmZjNpyUO/s320/084.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Recipe (adapted from How Sweet It Is - Original recipe)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 stick butter, room temp</div><div class="separator" style="clear: both; text-align: left;">3/4 c. sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 c. brown sugar</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">1 tsp. vanilla</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp. cinnamon</div><div class="separator" style="clear: both; text-align: left;">1 3/4 c. flour</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. baking powder</div><div class="separator" style="clear: both; text-align: left;">2 1/2 Tbs. milk</div><div class="separator" style="clear: both; text-align: left;">1 Tbs. cinnamon (I used Pampered Chef Cinnamon Plus which also has nutmeg & cloves in it!)</div><div class="separator" style="clear: both; text-align: left;">1/4 c. white sugar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cream together butter and sugars. Add in egg and vanilla and beat until fully combined.</div><div class="separator" style="clear: both; text-align: left;">Add in flour, baking powder and 1 1/2 tsp. cinnamon. Stir until dough begins to form. Add in milk, and mix until smooth dough forms (if crumbly, add a little milk at a time until dough is uniform). Chill dough for 30 min.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 375. Mix 1/4 cup sugar with 1 Tbs. cinnamon in small bowl. Roll chilled dough into 1" balls. Roll dough balls in cinnamon-sugar mixture, coating fully. Place on ungreased cookie sheets and bake 11-13 minutes until they just begin to turn golden and the tops are slightly cracked. Remove to cooling rack.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Makes about 20 cookies.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-36808120875899732402011-09-04T22:03:00.000-04:002011-09-04T22:03:02.418-04:00Zucchini Bread ~ Recipe 1I'm a bread-loving girl. I'll admit it. I'll also blame a few of my extra lbs on my love for bread :) I love banana bread, pumpkin bread, zucchini bread, bread-bread! I am a purist though - I don't typically like add-ins. No nuts, no chocolate chips, just a nice moist, dense bread. Lots of flavor.<br />
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I got a few big zucchinis and decided I needed to make a few loaves of bread with them. It turned out okay, but I think I will try a few different recipes to see if I can perfect it. These were a little dense, and the sugar kind of "floated" to the surface and crystallized. It was still yummy, but I was imagining something different.<br />
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So here is my first attempt at zucchini bread. Stay tuned for future attempts!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoIURXbaezswImR3LsYeSMAeDbZw-xrKlwahwPJAwqxByXdPs7YEHf3N096vqpmDco9b80pnLzK2a7uZehl7QRkzYwrRroI06qVopm7CrWQX60A606VDH71EyBwHKzPZADf4ei6H_RmJD/s1600/031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoIURXbaezswImR3LsYeSMAeDbZw-xrKlwahwPJAwqxByXdPs7YEHf3N096vqpmDco9b80pnLzK2a7uZehl7QRkzYwrRroI06qVopm7CrWQX60A606VDH71EyBwHKzPZADf4ei6H_RmJD/s320/031.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">3 1/4 c. flour</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp. cinnamon</div><div class="separator" style="clear: both; text-align: left;">1 tsp. nutmeg</div><div class="separator" style="clear: both; text-align: left;">2 tsp. baking soda</div><div class="separator" style="clear: both; text-align: left;">pinch salt</div><div class="separator" style="clear: both; text-align: left;">3 c. sugar (I might try substituting brown sugar for 1 c.)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup vegetable oil</div><div class="separator" style="clear: both; text-align: left;">1/2 cup butter, melted</div><div class="separator" style="clear: both; text-align: left;">4 eggs, lightly beaten</div><div class="separator" style="clear: both; text-align: left;">1/3 c. water</div><div class="separator" style="clear: both; text-align: left;">1 tsp. lemon juice</div><div class="separator" style="clear: both; text-align: left;">2 c. grated zucchini (about 1 large zucchini)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350; butter & flour 2 standard loaf pans.</div><div class="separator" style="clear: both; text-align: left;">In large bowl, combine flour, cinnamon, nutmeg, baking soda and salt.</div><div class="separator" style="clear: both; text-align: left;">In a separate large bowl, combine sugar, oil, butter, eggs, water, lemon juice and zucchini until fully combined.</div><div class="separator" style="clear: both; text-align: left;">Slowly combine with wet ingredients with dry ingredients, stir until combined (but do not overmix!)</div><div class="separator" style="clear: both; text-align: left;">Pour batter into prepared pans, bake for 1 hour until tester comes out clean.</div><div class="separator" style="clear: both; text-align: left;"><br />
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TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-46113787575051285922011-07-12T08:03:00.000-04:002011-07-12T08:03:17.560-04:00"Berry White" Muffins...can't get enough of this love, baby<b>I keep buying berries this summer with the intention of making really amazing recipes...and instead we just end up eating them or letting them shrivel up and get past their prime. Last night, I had the brilliant idea to crank my oven up to 400 degrees on a hot, humid night, so that I could use the berries I'd just bought. But it was sooooooo worth it -- these muffins turned out beautifully and I wish I could stop eating them! They're just the right texture, so moist, with a crumbly top. </b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvs7eHIU3vSgIrVA7EquOgOsEgguMXQyVO68riPc3ejwn_VfT5M78ToMRHkhlMXewt2LPcIuuNar7f6SJKxBUDV5QefFltx5KjzOZeoudLuqGukJvo6vGGg9FC3qsIuYYE_i4kml_CxwW/s1600/231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvs7eHIU3vSgIrVA7EquOgOsEgguMXQyVO68riPc3ejwn_VfT5M78ToMRHkhlMXewt2LPcIuuNar7f6SJKxBUDV5QefFltx5KjzOZeoudLuqGukJvo6vGGg9FC3qsIuYYE_i4kml_CxwW/s320/231.JPG" width="320" /></a></div><br />
<b>You will make these and you will love these. Your friends will love you. You will wish you had made more. Much more (then you will be thankful that you didn't because you won't be able to stop eating them!). </b><br />
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Recipe:<br />
Muffins:<br />
2 c. flour<br />
1/4 c. brown sugar<br />
1 Tbs. baking powder<br />
1 pinch salt<br />
1 egg<br />
1 c. milk or plain yogurt<br />
1/2 c. butter, melted (slightly cooled)<br />
3/4 c. blueberries<br />
3/4 c. strawberries, cut into small pieces<br />
1/2 c. white chocolate chips<br />
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Streusel topping:<br />
2 Tbs cold butter, cut up<br />
1/4 c. firmly packed brown sugar<br />
2 Tbs flour<br />
1/2 tsp. cinnamon<br />
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Heat oven to 400, grease or line 12 muffin cups.<br />
In medium bowl, whisk together flour, 1/4 c. brown sugar, baking powder and salt. Set aside.<br />
In a mixing bowl, beat egg until frothy and light yellow. Beat in milk. Stream in melted butter. Add vanilla.<br />
Add flour mixture in 2 to 3 installments, stirring only until combined. <br />
Fold in white chocolate chips.<br />
Fold in berries until incorporated throughout the batter.<br />
Divide among 12 muffin cups - they will be full, and that's okay!<br />
For streusel, mix together 1/4 c. brown sugar, 2 Tbs flour and cinnamon. Cut in cold butter with fork until mixture becomes crumbly. Divide among muffins, pressing lightly.<br />
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Bake at 400 for about 20 minutes (you may want to put a tray on the rack underneath, to catch any drippings), until golden brown and toothpick comes out clean. Cool in pan about 5-10 minutes, remove to rack to cool completely.TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-21712652722643579072011-05-18T19:29:00.000-04:002011-05-18T19:29:45.343-04:00This Ain't Your Mother's Better-Than-Sex CakeSeriously. This is my twist on a pretty old favorite - I've heard of this and I've seen the same basic concoction for years. I never made it. I've sampled it....people make it with chocolate OR vanilla cake, a bunch of ooey-gooey-goodness, and some sort of candy on top. Sometimes whipped cream is involved. You could google it and find out for yourself, I suppose, instead of me droning on. You probably just want me to get to the good stuff. <br />
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Like this.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRzGzCcNdL4eucDoyR0IPOMaF7pCV-LXTTvo-v4rM9jMdBp6tJ0Wx6nn4MP7UieRHteZlSDd1Mxcv-19vQNLzH-8XVBt7i1-Zr5JBh1vT28TETst9lmSe9F7bWub78EIuneoDv92eLfNv/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRzGzCcNdL4eucDoyR0IPOMaF7pCV-LXTTvo-v4rM9jMdBp6tJ0Wx6nn4MP7UieRHteZlSDd1Mxcv-19vQNLzH-8XVBt7i1-Zr5JBh1vT28TETst9lmSe9F7bWub78EIuneoDv92eLfNv/s320/003.JPG" width="320" /></a></div><br />
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I'm not sure if this picture is speaking to you, but let me tell you what it says to me: ooey. gooey. CHOCOLATE. Throw in a few Oreos and I'm sold!<br />
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Here's how I make this party for your mouth:<br />
1 dark chocolate (or devil's food) cake -- you can use a (gasp!) box mix, or use your own favorite recipe<br />
1 c. mini chocolate chips<br />
1 small can sweetened condensed milk<br />
Caramel ice cream topping<br />
Dark Chocolate Fudge ice cream topping<br />
About 12 Oreos, coarsely chopped<br />
<br />
After mixing up cake batter as directed, add mini chocolate chips. Bake in a greased & floured Bundt pan at 350 (it's okay if it's not done done, as long as it's mostly done. Trust me on this). Cool about 10 minutes. Leaving in pan, poke several holes in the still-warm cake with the handle of a wooden spoon. Pour sweetened condensed milk over cake, filling holes, and drizzling over the rest of the cake. Let cool completely. Invert onto serving dish (it's best if it is a dish with sides or something that will keep the ooey-gooeyness from running off the dish!). Drizzle with caramel liberally, then with fudge. Top with crushed Oreos, and drizzle just a little more caramel over top. Slice into slabs and serve with a smile!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJS9guhXZHt3hN1HbEJ36dlomDinOx9-K8RUXhqJjLOx-9etwvbypuFZfQvFyZIK0H0OdaqwCleNtoXAwHdlhCFZ3FPoMX5pJ3imSWnboY8R29TCnb-sqgZw7PWqLjan8yd80zfncVcTq/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJS9guhXZHt3hN1HbEJ36dlomDinOx9-K8RUXhqJjLOx-9etwvbypuFZfQvFyZIK0H0OdaqwCleNtoXAwHdlhCFZ3FPoMX5pJ3imSWnboY8R29TCnb-sqgZw7PWqLjan8yd80zfncVcTq/s320/011.JPG" width="320" /></a></div>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com2tag:blogger.com,1999:blog-2965865643655216586.post-40229324550478739862011-05-03T22:11:00.000-04:002011-05-03T22:11:18.498-04:00Today is Chocolate Custard Day!<b>I try to keep up on what's going on in the world...today I googled "Today is..." (using my fancy schmancy smarts that got me that college degree). Seriously, if you've never done that, just go to Google and type in "Today is" -- that's all! I found lots of fun stuff, really, but I like to look at the calendars and find out what kind of weirdness and food are being celebrated on any particular day. Today, to my delight, turns out to be Chocolate Custard Day!</b><br />
<br />
<b>I have never before attempted to make chocolate custard from scratch. But it sounded intriguing. So then, of course, I had to start searching for the perfect recipe. There were a few (I have added several to My List), and I chose this particular one because it required no baking and minimal chilling time -- I wanted to be able to enjoy it tonight!</b><br />
<b> </b><br />
<b>Much to my delight, it turned out to be really pretty easy, quick and the end result was thick and rich -- very yummy! My hubby gave it two thumbs up. This only makes two servings (though they're pretty good sized), so if you're planning on entertaining more than just you and a friend, plan ahead to increase the amounts!</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmh04a0X-lRoZWLxD1ZZRiVwLh9s8WeXr_sHrr7FskOYBjnD5Cm0ZkfFlSoHNgtPloAgHOBl5-knFkAy4jg1evsynkUKy3BYn5azlOMMG97Al4sTmjnlDQbkWysInFKfZxf7zgxTMGL4n/s1600/037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmh04a0X-lRoZWLxD1ZZRiVwLh9s8WeXr_sHrr7FskOYBjnD5Cm0ZkfFlSoHNgtPloAgHOBl5-knFkAy4jg1evsynkUKy3BYn5azlOMMG97Al4sTmjnlDQbkWysInFKfZxf7zgxTMGL4n/s320/037.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMhQSn4rCc8gRpHNZKR8GiZzVOlZCug65JeuchDlktYNgXw01CPvWjGV4Dl5tv1xKiZ2kcuS1nnwxz_e6d6sfjOmGv6p1MSZf9KOsgHlvsy-sn6ezGkZ0Oa7WvVXv-oQRdIIgzIRkUYel/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMhQSn4rCc8gRpHNZKR8GiZzVOlZCug65JeuchDlktYNgXw01CPvWjGV4Dl5tv1xKiZ2kcuS1nnwxz_e6d6sfjOmGv6p1MSZf9KOsgHlvsy-sn6ezGkZ0Oa7WvVXv-oQRdIIgzIRkUYel/s320/039.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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Chocolate Custard<br />
(from foodandwine.com)<br />
1/4 c. milk<br />
3 Tbs. sugar<br />
1 large egg yolk<br />
3 oz. bittersweet chocolate, chopped<br />
pinch of salt<br />
2 Tbs butter<br />
<br />
In small saucepan over medium heat, combine milk and sugar; heat until steaming and sugar is dissolved.<br />
Put egg yolk in small glass bowl, and gradually (verrrrrrrrrrrry slowly as to not cook the egg) whisk in hot milk. Return to saucepan, and cook over medium heat, whisking constantly until mixture thickens (about 2 minutes).<br />
Remove from heat and whisk in chocolate and salt until smooth. Whisk in butter.<br />
Pour into 2 shallow bowls. Chill 10 minutes.<br />
<br />
For whipped topping, beat 1/2 c. heavy cream with a pinch of ground cinnamon (using a chilled bowl and beaters) and 1 Tbs sugar until softly whipped. Dollop on top of custards before serving.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcBpWfyfxZg9enVXop1K-dtczVizE7xYC53ylGrG0CIcEURT4SCr9E3ZE-CiCckg4IudI0VhTPLKgKE6rG_LgF8Ju5jxy2cex5R9dOCDVwSShHXHQ193aimgmDAQ-tCN_UlFVMxleLlYz/s1600/040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcBpWfyfxZg9enVXop1K-dtczVizE7xYC53ylGrG0CIcEURT4SCr9E3ZE-CiCckg4IudI0VhTPLKgKE6rG_LgF8Ju5jxy2cex5R9dOCDVwSShHXHQ193aimgmDAQ-tCN_UlFVMxleLlYz/s320/040.JPG" width="320" /></a></div><b> </b>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-16068357873465399242011-04-13T17:35:00.000-04:002011-04-13T17:35:34.477-04:00Coming Soon...<span style="color: #38761d;"><b>Check out what I scored in a bargain bin recently:</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRTQUhYebz91Wo015pmY_bwuDUAXsMQCkjEY2BTMjO6ETMwqllBdRWpo-cI4c8LR2ZFDawzBtXF6wlpLuyWPVltUiSry-3Z_KXIauqiA054RNLamOZJU_8E4O1hYKpd4Lz0vFQOrzAMFY/s1600/038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRTQUhYebz91Wo015pmY_bwuDUAXsMQCkjEY2BTMjO6ETMwqllBdRWpo-cI4c8LR2ZFDawzBtXF6wlpLuyWPVltUiSry-3Z_KXIauqiA054RNLamOZJU_8E4O1hYKpd4Lz0vFQOrzAMFY/s320/038.JPG" width="320" /></a></div><br />
<span style="color: #38761d;"><b>I will be trying out loads of new recipes from this little treasure! You know, when I find the time between work, family and renovations!</b></span>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-44004656548523403252011-04-03T21:44:00.000-04:002011-04-03T21:44:30.602-04:00Peanut Butter Pie with a twist<b>Check this decadence out:</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z3OK8Xj4k7Ev3I87gZiWr4UMTS8gvoYZvSiVR7EDbzSB3ZNBVW4lih1St9SHOIOvnk7oHiaiA0JIE1URkssIox72OfV2HdTC1CZdEuFLy61Dx4lz1OXsCyPDCr5cZgGyvbKze-AYeruj/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z3OK8Xj4k7Ev3I87gZiWr4UMTS8gvoYZvSiVR7EDbzSB3ZNBVW4lih1St9SHOIOvnk7oHiaiA0JIE1URkssIox72OfV2HdTC1CZdEuFLy61Dx4lz1OXsCyPDCr5cZgGyvbKze-AYeruj/s320/001.JPG" width="320" /></a></div><br />
<b>That, my friends, is a two layer peanut butter pie with a cheesecake/pudding layer on the bottom. Light, yet rich. Addicting, definitely! And did I mention easy to make?</b><br />
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<u>Recipe:</u><br />
<br />
1 pre-made chocolate crust (or you can make your own with crushed Oreos and butter)<br />
<b> </b>1 small package cheesecake-flavored pudding mix<br />
2 cups cold milk, divided<br />
4 oz. cream cheese, softened<br />
1 small package vanilla pudding mix (I used sugar free)<br />
1/2 c. creamy peanut butter<br />
1 c. Cool Whip, thawed (save the rest of the container for garnishing)<br />
<br />
<br />
In medium bowl, pour 1 c. milk, add cheesecake pudding and whisk for 2 minutes - mixture will be very thick. Pour into prepared crust. In bowl of mixer, cream the cream cheese, slowly adding in milk until fully combined. Add pudding mix and peanut butter, beat until fully combined. Fold in Cool Whip. Pour into crust on top of pudding layer. Chill at least 2 hours. Cut into 8 wedges and serve with additional Cool Whip.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-lJQvAoS3zvBNIO6yPRnkSUXsD-KTC3fzhbqwyLIlRTt61ceAVDRnrMDeWeTN3zDiVlz_0V2saDbAUj7SnqVQvjlaSPOMac1ZEJ2m27osSw7s_5d9AMQE-I7XT5q0tmPwwgDReMdGvxY/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-lJQvAoS3zvBNIO6yPRnkSUXsD-KTC3fzhbqwyLIlRTt61ceAVDRnrMDeWeTN3zDiVlz_0V2saDbAUj7SnqVQvjlaSPOMac1ZEJ2m27osSw7s_5d9AMQE-I7XT5q0tmPwwgDReMdGvxY/s320/003.JPG" width="320" /></a></div><br />
<b>You're welcome.</b><br />
<div class="separator" style="clear: both; text-align: center;"></div><b> </b>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com1tag:blogger.com,1999:blog-2965865643655216586.post-77890053967463359112011-03-28T20:39:00.001-04:002011-03-29T17:29:59.319-04:00Oreo Cheesecake CookiesAre you ready for these? I found this recipe over at <a href="http://www.browneyedbaker.com/2011/03/22/oreo-cheesecake-cookies/">Brown Eyed Baker</a>.<br />
A word of caution: the dough may not all make it to the oven! It is delicious itself, and perfectly safe to eat! I must admit, I only made about 10 cookies, and ate the rest of the dough. Whoops. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXE2j3p_Bs4U2ICQT2c59GTk4jlan_9_HkyAxYOcilMey-xOoULME2UndYxp8E9xKSl79Bwlw1qVvMGcFnq_IjYySxsLpbJpQqL4oFHtjZzo_Qcqd7hmJnfl2UjIuzvfV1kpnk5jQqhPLQ/s1600/113.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXE2j3p_Bs4U2ICQT2c59GTk4jlan_9_HkyAxYOcilMey-xOoULME2UndYxp8E9xKSl79Bwlw1qVvMGcFnq_IjYySxsLpbJpQqL4oFHtjZzo_Qcqd7hmJnfl2UjIuzvfV1kpnk5jQqhPLQ/s320/113.JPG" width="320" /></a></div><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: center;"></div><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: center;"></div><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: center;"></div><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: center;"></div><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: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><b>OREO CHEESECAKE COOKIES</b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>1 stick butter, softened</b></div><div class="separator" style="clear: both; text-align: left;"><b>3 oz. cream cheese, softened</b></div><div class="separator" style="clear: both; text-align: left;"><b>1 c. sugar</b></div><div class="separator" style="clear: both; text-align: left;"><b>1 tsp. vanilla</b></div><div class="separator" style="clear: both; text-align: left;"><b>1 c. flour</b></div><div class="separator" style="clear: both; text-align: left;"><b>1/2 c. dark chocolate chips</b></div><div class="separator" style="clear: both; text-align: left;"><b>1 c. crushed Oreos</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Cream together butter and cream cheese. Add in sugar and vanilla.</b></div><div class="separator" style="clear: both; text-align: left;"><b>Slowly add in flour, until fully combined. Fold in chocolate chips.</b></div><div class="separator" style="clear: both; text-align: left;"><b>Roll into 1 1/2" balls, toss in Oreo crumbs.</b></div><div class="separator" style="clear: both; text-align: left;"><b>Place on parchment-lined cookie sheets.</b></div><div class="separator" style="clear: both; text-align: left;"><b>Bake at 375 for 12 minutes until puffed up and the edges are just turning golden.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4UNkxHTE9lNdsVFnjHn6O5M1r6cT00WwEXGXbzfC90FBBeLDoFOeKe6olOXxlP0rnJaMZf7ypSsZPyobd0-hWfMNBKloXNENSB2uHrHhxJSEG7IPgx1tzk9d78qigSolfCRcyW-iXMYs/s1600/111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4UNkxHTE9lNdsVFnjHn6O5M1r6cT00WwEXGXbzfC90FBBeLDoFOeKe6olOXxlP0rnJaMZf7ypSsZPyobd0-hWfMNBKloXNENSB2uHrHhxJSEG7IPgx1tzk9d78qigSolfCRcyW-iXMYs/s320/111.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com1tag:blogger.com,1999:blog-2965865643655216586.post-86505712780516228932011-03-26T10:01:00.000-04:002011-03-26T10:01:31.185-04:00I did not drop off the face of the earth!I started a new job, and am adjusting to my new schedule (nights & weekends off! but up early every weekday morning -ugh!). And then my laptop had to be sent out for repair (AGAIN) so my blogging has been pushed off to the side. But never fear! I have a few things up my sleeve to share with you, and will post them soon. Today is a busy family day, but hopefully tonight I will have time to post a few of the things I've managed to make lately.<br />
<br />
Also, while on my hiatus, my sweet little girls became TV stars!!! A short little clip was aired on America's Funniest Home Videos on March 13! It was so amazing to see my girls on the big screen (seriously, we watched it at my parents house - they have a HUGE TV!!! :)) Here is a sad little video I took with my little camera while we watched it:<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyE7hU0CxzzGI3pmCQsarnOgHqmPDKA3d9_52wCANgdWeEMpT8q1pCkr8JhKhosudgLKTG2Agg2sv3UrQGMZw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-23259004489454351232011-02-14T23:06:00.000-05:002011-02-14T23:06:54.824-05:00♥Happy Valentines Day♥<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tcXITCRaktKvYFVpFV_Ykg2VCB7atz_cB-H9XDKE5XUIgzdvdVhO0J43-8rI9KouWo1ninJmv_unerQ6gs7bEPOZ-RqPgFQd-fbiPbcIS2loBxNRrm0TxsCyE8g7P9URRRzUdQ1j9UEb/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tcXITCRaktKvYFVpFV_Ykg2VCB7atz_cB-H9XDKE5XUIgzdvdVhO0J43-8rI9KouWo1ninJmv_unerQ6gs7bEPOZ-RqPgFQd-fbiPbcIS2loBxNRrm0TxsCyE8g7P9URRRzUdQ1j9UEb/s320/039.JPG" width="320" /></a></div><br />
<b>Happy Valentine's Day to my darling husband! He is my forever Valentine!</b><br />
<b>Tonight for dinner, we had some filet mignon, stuffed sole, garlic mashed potatoes...</b><br />
<b>And for dessert? Fabulous Chocolate Fondue!</b><br />
<br />
<b>8 oz. heavy cream</b><br />
<b>12 oz. bittersweet or dark chocolate, chopped</b><br />
<b>pinch salt</b><br />
<b>tsp. vanilla</b><br />
<br />
<b>Heat heavy cream over medium heat until it just starts to bubble. Whisk in chocolate, whisking until smooth and thickened. Whisk in salt and vanilla. Pour into serving dish or fondue pot. Serve with assorted fruit, marshmallows, pound cake, graham crackers, etc. </b> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnO-3Bf2FmNGf2FBm21gymZyrfT2vlDoWYSjQ4cW48xiFwJ9-pJEK8OmG7vmZEh55HIcTbJ2DfPlWBg3Oad7hjQJXlnSHSeN4etBwVG7dtFOflRmmjCj7UpaBX_RfMJWNZuekcPlMtgQMO/s1600/041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnO-3Bf2FmNGf2FBm21gymZyrfT2vlDoWYSjQ4cW48xiFwJ9-pJEK8OmG7vmZEh55HIcTbJ2DfPlWBg3Oad7hjQJXlnSHSeN4etBwVG7dtFOflRmmjCj7UpaBX_RfMJWNZuekcPlMtgQMO/s320/041.JPG" width="320" /></a></div>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-22242175041295648292011-02-13T20:37:00.000-05:002011-02-13T20:37:05.132-05:00We're almost there! V-day is TOMORROW!<b>You'll have to forgive me...I spent yesterday and today preparing for and celebrating the birthday of my two tiny Valentine Twincesses. They'll be three tomorrow. I'm a little weepy knowing my babies, most likely my last, are growing up so fast! They're not babies anymore (as they inform me on a daily basis). Sigh.</b><br />
<br />
<b>So, while my hubby is my #1 Valentine, and I will have something special to share with you tomorrow (aka the Big Day), today I'm going to share what I made for my girls. They were an unexpected blessing, a miracle in my eyes, and I cannot imagine what life would be like without them. Without any of my kids! </b><br />
<b> </b><br />
<b>I suggested a ladybug party, I figured that would be easy. They insisted on UNICORNS. Really?!?! So I did what I could and here it is:</b><br />
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<b>I will share with you my recipe for this buttercream that I used -- it is SO creamy and smooth!!!</b><br />
<b> </b><br />
<b>1 c. butter (the real deal, people), softened</b><br />
<b>1 c. crisco (I used butter flavor)</b><br />
<b>1 Tbs vanilla</b><br />
<b>1/2 c. heavy cream</b><br />
<b>4 to 6 c. powdered sugar</b><br />
<br />
<b>In a mixing bowl, combine the butter and shortening. Beat for 10 minutes (yes! 10 minutes!); it should be a nice light, whipped texture. Beat in vanilla and heavy cream. Add powdered sugar a bit at a time, until you reach the right consistency and flavor.</b><br />
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<b>Store leftovers in fridge. </b>TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com1tag:blogger.com,1999:blog-2965865643655216586.post-50125823210455121742011-02-11T23:59:00.000-05:002012-09-13T15:10:24.756-04:00Countdown to Valentines Day ~ White Chocolate Raspberry Cupcakes<b>Day 11 of sweets for my sweet :)</b><br />
<b>Only 3 days left!!!! </b><br />
<b> </b><br />
<b>I have a confession to make. I am not very good at from-scratch white cakes. Chocolate cakes, I can usually manage. White cakes? I always screw up somehow.</b><br />
<b>But I was not going to let that deter me from trying this yummy recipe. I *had* to give it a try. </b><br />
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<b>White Chocolate Raspberry Cupcakes </b></div>
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<br />
<br />
<br />
<b>And guess what?!!? I think it worked!!! Hubby gave me a thumbs up anyway.</b> <b>And since these are all special treats I've made with him in mind, I guess that's all that's really important. Right??</b><br />
<br />
<u>Recipe</u><br />
1/2 c. butter, softened<br />
2/3 cup granulated sugar <br />
1 teaspoon fresh lemon zest <br />
1 teaspoon raspberry extract <br />
1/2 teaspoon vanilla extract <br />
3 eggs <br />
1-1/2 cups all-purpose flour <br />
1-1/2 teaspoons baking powder <br />
1/4 teaspoon salt <br />
1/4 cup milk<br />
12 tsp. seedless raspberry jam <br />
<br />
<i>For the frosting:</i><br />
1 stick butter, softened <br />
1/4 cup half-and-half <br />
1/2 teaspoon vanilla extract <br />
3/4 teaspoon raspberry extract <br />
Pinch of salt <br />
1 or 2 drops red food coloring <br />
2 cups confectioners' sugar <br />
1/4 cup white chocolate chips (2 ounces)<br />
<br />
Preheat oven to 350. Line standard muffin cup with paper or foil liners.<br />
<br />
Beat the butter, sugar, lemon zest and both extracts with an electric mixer at medium speed until very smooth, about 3 minutes. Add the eggs, one at a time and continue mixing until well blended.<br />
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In a separate bowl combine the flour, baking powder and salt. With the mixer running on medium, add about half of the dry ingredients to the butter-sugar mixture and continue mixing until well combined. Mix in the milk, then add the balance of the dry ingredients. Continue mixing, scraping the sides of the bowl as needed, until the batter is smooth and creamy.<br />
<br />
Spoon the batter into the paper-lined muffin cups. Using a teaspoon, drop 1 tsp. raspberry jam in very center of each cupcake, making an indent and pushing it down into the cupcake batter as you go.<br />
Bake for 20 to 22 minutes, or until a toothpick inserted in the center (to the side of the jam) comes out clean. Cool in the pan for about 5 minutes, then remove the cupcakes and allow them to cool completely on a wire rack before frosting.<br />
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<i>Frosting: </i>Beat together butter, half and half, extracts and food coloring until well blended. Add the confectioners' sugar and continue beating until smooth and creamy.<br />
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Melt the white chocolate in a glass measure in the microwave. Use 15 second bursts on 80% power, stirring in between. Stir the melted white chocolate into the butter mixture and beat on medium speed until well incorporated.<br />
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Pipe the frosting onto each cupcake. Garnish with fresh raspberries, or a drizzle of dark chocolate.TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-45873139687507380612011-02-10T22:49:00.000-05:002012-09-13T15:10:53.953-04:00Countdown to Valentines Day ~ Buffalo Chicken Grilled Cheese<b>DAY 10! It's sneaking up on us, friends!</b><br />
<br />
<b>Today I'm going to share a sandwich that we've recently started making. It involves cheese, buffalo chicken and ranch dressing...three of our favorite things! This is one of the things my honey and I have in common, a love of buffalo chicken! In any way, shape or form. Seriously. He honestly prefers Bleu Cheese, but we don't often have it. I have a tolerance for it, but it's not my favorite. He likes Ranch dressing too, so it's a win-win for this sandwich.</b><br />
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<b>Now, I know...a "recipe" for a grilled cheese sandwich? Really? Okay, so this isn't really a "recipe;" it's more of a good idea that I want to share. My secret? This stuff:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsZ_FaVxBXSu2sFQpfcjq7XI7gD1VHIaJXqh908itvcoeyddoxa8swmliP-_3zkbsoJ3EQM6Nh1VIuEPWrXWhSSpM25AoMgkK5fBPb30KNZiZIiXay3SNxVeJUrqC8chicrF6v8xZk6r2/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsZ_FaVxBXSu2sFQpfcjq7XI7gD1VHIaJXqh908itvcoeyddoxa8swmliP-_3zkbsoJ3EQM6Nh1VIuEPWrXWhSSpM25AoMgkK5fBPb30KNZiZIiXay3SNxVeJUrqC8chicrF6v8xZk6r2/s320/010.JPG" width="240" /></a></div>
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<br />
<br />
<br />
<b>Mmmm.</b><br />
<b>Here is how we do this:</b><br />
<b> </b><br />
<b>1 c. Louisiana Hot Sauce (or Wing Sauce)</b><br />
<b>1/2 c. butter, melted</b><br />
<b>2 chicken breasts, cooked and shredded</b><br />
<b>2 slices American cheese</b><br />
<b>1/2 c. shredded cheddar</b><br />
<b>Ranch dressing, as desired (or Bleu Cheese)</b><br />
<b>4 slices bread (I use whole grain white)</b><br />
<b>soft butter </b><br />
<br />
<b>Mix the hot sauce with the melted butter; toss chicken in the sauce. [This will actually make more than you need for two sandwiches, you can keep the remainder for more sandwiches or put it on salad, or make chicken wing dip with it....so many options!!] Place one slice of American cheese on one slice of bread; put about 1-2 Tbs of the chicken in sauce on top; place about 1/4 c. shredded cheddar on top of the chicken, drizzle with Ranch dressing. Place another piece of bread on top. Butter the outside of the sandwich (both sides) and cook on a preheated griddle, or frying pan. Repeat with remaining ingredients for second sandwich for a lunch for two! :)</b><br />
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TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-15450336369732970562011-02-10T01:20:00.000-05:002012-09-13T15:11:29.006-04:00Countdown to Valentines Day ~ Chocolate Crescent Hearts<div class="separator" style="clear: both; text-align: center;">
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<b>Holy Smokes! 5 more days?!?! Sorry I missed yesterday, lots going on in my world.</b><br />
<b>Day 9 ♥ of sweet treats for my Valentine.</b><br />
<br />
<b>This is super easy, and I promise - totally worth it! </b><br />
<b>Chocolate Crescent Hearts</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9CPwt2h1qtEbbgX8Vj-zBvbYs0HrLY1DwwmM2u06r9sm7kS7HwR2tBi1mCACGD08tn90XVVlFZDtRVGcnl9IlfRD855cFpV5p-h-0OSBB6G4WI3AZy6zF-Gimyqzy0lRTMHaUEYFflju/s1600/002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9CPwt2h1qtEbbgX8Vj-zBvbYs0HrLY1DwwmM2u06r9sm7kS7HwR2tBi1mCACGD08tn90XVVlFZDtRVGcnl9IlfRD855cFpV5p-h-0OSBB6G4WI3AZy6zF-Gimyqzy0lRTMHaUEYFflju/s320/002.JPG" width="320" /> </a></div>
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<b>Easy, cute, and most importantly -- Delicious!!</b></div>
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<u>Recipe</u></div>
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1 can crescent rolls (8 oz) </div>
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1/2 c. bittersweet chocolate chips <b> </b> </div>
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2 Tbs butter, melted</div>
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1 Tbs raw sugar</div>
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Preheat oven to 375. </div>
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Roll out crescent dough. Cut into 8 equal <u>squares</u> (press perforations to make seamless). Place each square on a baking sheet (baking stones work wonderfully for these!). Put about 1 oz. of chocolate chips on each square. Fold corner to corner, making a triangle. Fold in the two corners to form top of heart shape. Brush each completed heart with melted butter, sprinkle with sugar.</div>
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Bake 12-14 minutes, until lightly golden. Meanwhile melt about 1/2 c. chocolate chips in microwave, or over double boiler. After removing crescent hearts from oven, use a fork to drizzle melted chocolate over each heart. Serve warm.</div>
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TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0tag:blogger.com,1999:blog-2965865643655216586.post-69875080445346737202011-02-08T00:47:00.000-05:002012-09-13T15:12:02.214-04:00Countdown to Valentines Day ~ Lemony Blueberry Bread<b>Day 7 ♥ ONE WEEK LEFT!!! Are you ready?! </b><br />
<b>I'm not. </b><br />
<b>:)</b><br />
<br />
<b>But here's one more thing for you to consider for your sweetie. My sweetie happens to be a big sucker for breads. Especially sweet breads. Even more especially sweet quick breads! And this bread, my friends, is very VERY sweet! Perfect for your Valentine!</b><br />
<b> </b><br />
<b>LEMONY BLUEBERRY BREAD</b><br />
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<br />
<u>Recipe</u><br />
1/3 c. butter, melted<br />
1 c. sugar<br />
3 Tbs fresh lemon juice<br />
2 eggs<br />
1 1/2 c. flour<br />
1 tsp. baking powder<br />
1/2 tsp. salt<br />
1/2 c. milk <br />
2 tsp. lemon zest<br />
1 c. fresh or frozen blueberries (thawed)<br />
<br />
Whisk together melted butter and sugar. Add in lemon juice and eggs. Add half the flour, baking soda and salt. Whisk in the milk, then whisk in the rest of the flour. Stir until fully combined. Fold in lemon zest and blueberries. Pour into greased loaf pan. If desired, sprinkle with raw sugar on top before baking.<br />
<br />
Bake at 350 for 1 hour, until done all the way through. Let cool in pan for 10 minutes, then remove to wire rack. If desired, make a glaze out of 1/2 c. powdered sugar, 2 Tbs. lemon juice and milk as needed to achieve the consistency you want.<br />
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TwinMommahttp://www.blogger.com/profile/03128734153390793276noreply@blogger.com0