Zucchini Bread

Posted on November 25, 2014 by Angie

photo

There was some zucchini in the refrigerator that needed to go to make room for the upcoming Thanksgiving feast. So I grated them up and baked two loaves this morning. For just one loaf, half the recipe.

Ingredients:

  • 3 1/4 cups all-purpose flour
  • 1 tsp. ground nutmeg
  • 1 1/2 tsp. ground cinnamon
  • 1 cup coconut oil, melted and cooled
  • 1/3 cup water
  • 1 tsp. lemon juice
  • 1 1/2 tsp. salt
  • 2 tsp. baking soda
  • 3 cups sugar
  • 4 eggs, slightly beaten
  • 3 zucchini, grated
  • 1 cup pecans, chopped

Preparation:

Preheat the oven to 325 degrees. Grease two loaf pans with non-stick spray and set aside. Beat together the oil and sugar. Add the eggs, water, and lemon juice and blend together. Incorporate the dry ingredients and combine until thoroughly mixed. Add in the zucchini and stir in the chopped pecans.

Bake for 1 hour or until toothpick inserted into the middle of the loaf comes out clean. Allow to cool in pans for 10 minutes before removing and transferring to wire rack to completely cool. Once cooled, wrap in plastic wrap and store in gallon size bags in the freezer.

Posted in Bread/ Muffins, Breakfast | Leave a comment

Minion Cupcakes

Posted on November 18, 2014 by Angie

Minions Minion Trio

These were so much fun to make! Just looking at them brings a smile to my face. Chris has a coworker/ friend whose nickname is Twink who just happens to like the Minions, but really, who doesn’t like Minions? It was his birthday a while back and Chris asked me to make him these for his birthday. When he took them into work, all the guys loved them and even took pictures. Twink, of course, was especially pleased.

Ingredients:

  • white cake (I made a homemade white cake, but cake mix would work)
  • buttercream frosting (I made my own)
  • blue food dye
  • blue candy coating/ melts
  • black tube frosting
  • Wilton’s candy eyes
  • Twinkies

Preparation:

Make and bake your desired white cake recipe/ box and fill paper lined muffin tins. Cut the Twinkies into various heights. Select the eyes and using a dot of black frosting on the back of each eye, stick to the Twinkie. Line the eyes with additional black frosting to achieve the glasses look. Add various shaped mouths and hair, as desired.

Prepare frosting, adding enough blue dye until reaching the desired color. In a small microwave safe bowl, melt the candy coating according to the package directions. Taking each decorated Twinkie, quickly and carefully submerge the bottom of the Twinkie into the candy coating and top to the cupcake before the candy coating hardens. This acts as an adhesive, securing the Twinkie to the cupcake.  Apply frosting to the base and sides of the Twinkie. Store in a deep, airtight container in the refrigerator.

Posted in Cupcakes, Desserts | Leave a comment

Cinnamon Toast

Posted on November 17, 2014 by Angie

toast

Yesterday morning, Leah announced, “I’m making breakfast.” She pulled the 3 ring binder that is bursting at its seams, overflowing with recipes, and landed on this trusty one from the Pioneer Woman.

Ingredients:

  • 2 sticks butter, softened
  • 1 cup sugar
  • 3 tsps. ground cinnamon
  • 2 tsps. vanilla extract

Preparation:

Preheat oven to 350 degrees. In a microwave safe bowl, add the butter and microwave for 30 seconds to soften. Add the sugar, cinnamon, extract and mix well to incorporate all the ingredients. Using a spatula, smear the mix onto bread slices and bake for 8 to 10 minutes.

NOTE: Unless the girls have friends over, I usually half this recipe, using 2 slices of bread per person because, let’s face it, toast is only good freshly made. With the remaining mix, I put it in a Tupperware container and store in the refrigerator for a later use.

Source: http://thepioneerwoman.com/cooking/2010/04/the-right-way-and-the-wrong-way-to-make-cinnamon-toast/

Posted in Bread/ Muffins, Breakfast | Leave a comment

Pulled Pork

Posted on November 17, 2014 by Angie

Pulled Pork

Brianna loves barbeque. This is her most requested, most favorite, and without a doubt the easiest meal to make. 3 ingredients, a crockpot and the magic happens overnight. Score!

Ingredients:

  • 5-6 lb. pork butt/ shoulder roast
  • 2 tbsp. Kosher salt
  • 2 tbsp. Liquid Smoke

Preparation:

In a small bowl, mix together the Kosher salt and Liquid Smoke. Using a knife, pierce the pork all over and place in the crock pot. Spread the salt and liquid smoke mixture evenly over the pork, leaving the fattest part of the pork on the bottom of the crockpot.

Cover the crockpot, turn on low and allow to cook for 16-20 hours. Turn once during the cooking time. Remove, shred, and place on buns. Top with desired condiments: BBQ sauce, pickles etc.

Posted in Pork | Leave a comment

Steak Fries

Posted on November 13, 2014 by Angie

Steak Fries

Making your own home fries is so easy and pairs perfectly with a night of grilling burgers.

Ingredients:

  • 4 large russet potatoes
  • olive oil
  • garlic powder
  • onion powder
  • seasoning salt
  • red pepper flakes
  • Kosher salt & freshly ground pepper

Preparation:

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray. Set aside. Wash and pat dry the potatoes. With each potato, quarter and then cut each quarter into wedges. Once cut into wedges, add all the potatoes into a large bowl. Drizzle with olive oil and then add generous amounts of desired seasonings. We tend to like some spice and heat to ours, so I’ve used chili powder, paprika, and even cayenne pepper. I’ve also used a packet of dry ranch before. You get the idea, use whatever sounds good to you. Since potatoes have a tendency to absorb salt, add more than you normally would. Using your hands, mix together the potatoes and seasonings to fully incorporate onto each wedge. Spread out onto prepared baking sheet. Bake for 10 -12 minutes, remove from oven, and using a spatula, turn wedges over onto the other side. Return to the oven and bake another 10 -12 minutes or until desired crispness and/ or golden color is achieved.

Posted in Sides, Vegetables, Vegetarian | Leave a comment

Roasted Cauliflower

Posted on November 10, 2014 by Angie

Roasted Cauliflower

Oh my, goodness! Roasted cauliflower is where it’s at! This stuff is so, so incredibly good. I don’t know what it is about roasting this vegetable that makes it taste so dang good, but I could eat this every.single.day. I’m not even kidding. Roasting changes the taste of this vegetable, immensely. I don’t mind eating it raw, adding it into my salads, or even steaming it and pureeing, but hands down, this is my preferred way to eat cauliflower. It’s only been within the last 6 months that I’ve been making it this way and it seems like I was living in the dark before then.

Ingredients:

  • 1 head of cauliflower, rinsed, patted dry and cut into florets
  • olive oil
  • garlic powder
  • onion powder
  • Kosher salt & freshly ground black pepper

Preparation:

Move the oven rack to the top level. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with a non-stick spray. Arrange florets on the sheet. Drizzle florets with olive oil. Generously, shake on the garlic powder. Seriously, don’t be shy. Sprinkle on the onion powder. Generously add fresh ground salt & pepper.

Place in the oven for 15-17 minutes or until it turns a light, golden brown.

Posted in Sides, Vegetables, Vegetarian | Leave a comment

Creamy Tomato Tortellini Soup

Posted on November 10, 2014 by Angie

Creamy Tomato

As the weather turns cooler, soup is where it’s at. I love to wrap my hands around a bowl of steaming soup. Warm my hands and my insides.

Ingredients:

  • 1 9oz package of cheese tortellini
  • 2 cans (10 3/4 oz. each) tomato soup
  • 2 cups low sodium chicken broth
  • 1 cup half and half
  • 1 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 tsp. dried basil

Preparation:

Cook tortellini according to package directions. Drain and set aside. In a large sauce pan, combine the soup, broth, half and half, and seasonings. Heat over medium heat for approximately 10 minutes, stirring frequently. Add tortellini to soup.

Adapted from: http://www.plainchicken.com/2012/11/creamy-tomato-tortellini-soup.html

Posted in Soup | Leave a comment

Pumpkin Cheesecake Mini Loaves

Posted on November 10, 2014 by Angie

Pumpkin Cream Cheese

I never thought I’d care for anything like this since I mostly don’t care for cream cheese, but then one day I sampled a bite and it was pretty tasty. I later stumbled across this recipe and figured I’d give it a try. The girls, also initially turned off by the cream cheese, discovered they liked them too.

Ingredients for the loaves:

  • 1 15 oz can of pumpkin
  • 1/4 cup coconut oil, melted & cooled
  • 2 eggs
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/2 tsp. salt

Ingredients for the filling:

  • 8 oz. package of Neufchatel cheese, at room temperature
  • 1 egg yolk
  • 5 tbsps. sugar
  • 1/4 tsp. vanilla extract

Preparation:

Preheat oven to 350 degrees. Prepare the mini loaf pans using a non-stick spray or grease. Set aside.

Mix canned pumpkin, oil, and sugar together. Add in eggs, one at a time, mixing thoroughly after each addition. Add vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, & spices. Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl to make sure it’s all incorporated.

Fill each mini loaf with a couple of spoonfuls of the pumpkin mixture into the prepared pans.

In a small bowl, beat together the Neufchatel cheese, egg yolk, sugar, and vanilla extract.

Add a smaller spoonful of filling into each loaf pan. Swirl with a skewer to incorporate into the pumpkin mixture.

Bake for 30 minutes. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool.

Adapted from: http://www.myfridgefood.com/recipes/dessert/pumpkin-cheesecake-muffins

NOTE: I didn’t use all of the filling mixture and I really swirled the filling into the pumpkin mixture. After cooling completely and a sampling was had by all, I bagged these up and placed them in the freezer.

Posted in Bread/ Muffins, Pumpkin | Leave a comment

Copycat Starbucks Pumpkin Scones

Posted on November 10, 2014 by Angie

Pumpkin Scones

Mmm, Starbucks pumpkin scones. You know what’s even better? Having a copycat version, making them yourself, and realizing they are fresher, moister, and in general mo’ better than what you can buy. Score!

Scone Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 3/4 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1 stick unsalted, cold butter, cubed
  • 1/2 cup pumpkin puree
  • 3 tbsp. half and half
  • 1 large egg
  • 2 tsp. vanilla extract

Sugar Glaze Ingredients:

  • 1 cup powdered sugar
  • 2 tbsp. milk

Spice Sugar Glaze Ingredients:

  • 1 cup powdered sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. ginger
  • pinch of nutmeg
  • 2 tbsp. milk

Preparation:

Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

In a food processor, cut butter into dry ingredients until mixture is crumbly. In a separate mixing bowl, whisk pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients and form into a ball.

On a lightly floured surface, pat out dough and form into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Using a pizza cutter, slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14-16 minutes until scones are light brown. Place on wire rack to cool.

Prepare sugar glaze and brush over the top of each cooled scone. As sugar glaze firms, prepare spice glaze and drizzle over each scone.

Adapted from: http://rumblytumbly.com/2011/08/03/starbucks-double-glazed-pumpkin-scones/

Posted in Breakfast, Pumpkin, Scones | Leave a comment

Quadruple Layer Peanut Butter Chocolate Caramel Cheesecake

Posted on November 6, 2014 by Angie

Finished cake

I truly enjoy baking, and while I’ve never had any desire to do it professionally, I’m totally down with people placing orders with me. This is where this beast of a creation came from: a request from a woman who has ordered from me before. This time she sent me the recipe and I, of course, obliged.

“This is ridiculous!” Was on repeat in my mind and on my tongue while I made it. It has a layer of chocolate cake, a layer of peanut butter cup cheesecake, a caramel layer, & repeat. Then it’s topped with ganache, chocolate frosting, and additional peanut butter frosting. Say it with me now, “This is ridiculous!” Oh, and it’s not quite finished as there will be chocolate curls added to the sides. This sucker weighs almost 12 pounds and is tall. It also takes 2 days to make. Mmm hmm, ridiculous. It sure is pretty, though.

For the chocolate cake:

  • Prepare 2 9 inch round pans, greased, lined with parchment paper and greased again. Using a cake mix or your favorite go-to homemade chocolate cake recipe (I did this and will post at a later date), bake the cake according to directions in prepared pans. Cool in pan for about 10 minutes, remove from pans and transfer to a cooling rack. When completely cooled, level the tops if necessary and place in freezer.

For the crustless cheesecake:

  • 30 miniature PB cups, cut in fourths
  • 2 sticks butter, at room temperature
  • 1 cup sugar
  • 4 8oz. packages of cream cheese, at room temperature
  • 1 3oz. box of cook and serve vanilla pudding
  • 4 eggs
  • 2 tsp. baking powder

Preheat oven to 325 degrees. Prepare 2 9 inch round pans, greased, lined with parchment paper and greased again. Dust pans with flour, tapping out excess.

Cream butter and sugar. Add cream cheese and beat until smooth. Add the pudding, eggs, and baking powder, mixing well to combine. Fold in the peanut butter cups. Distribute evenly amongst the 2 pans. Bake for 55 minutes – 1 hours. Upon removing from the oven, immediately transfer pans to the freezer. This will create an indent for the caramel. Once frozen completely, remove the cheesecake from the pans & the parchment paper, reline with parchment paper so that it hangs over the edges.

For the caramel layer:

  • 2 14oz. cans of sweetened condensed milk
  • 10 tbsp. butter
  • 80 Kraft caramels (or 2 bags of the Kraft caramel bits)

Make the caramel in two batches, dividing above ingredients. In a microwave safe bowl, add a can of the sweetened condensed milk, 5 tbsp. of butter, and 40 caramels (or 1 bag of the caramel bits) and microwave 3 minutes, stirring until smooth. Pour the caramel mixture over one of the cheesecakes. Repeat with the other cheesecake. Return to the freezer. NOTE: There was plenty of caramel left over after each addition. It’d probably be enough to do just one, but because I was following the recipe, and it wasn’t for me, I made both.

Once caramel has frozen, assemble the layer of cakes: chocolate, cheesecake, chocolate & cheesecake.

For the ganache & frosting:

  • 1  2/3 cups semisweet chocolate chips
  • 1 1/2 cups heavy whipping cream
  • 1/2 tbsp. light corn syrup

Place chocolate chips in a bowl. Heat cream in microwave until it starts to boil. Remove from microwave and pour cream over chocolate chips, whisking until smooth.

Remove 2/3 cup of chocolate mixture, mix in corn syrup. Add ganache to the top of the cake. Return to the freezer.

With the remaining ganache, transfer to mixer and beat for 8 minutes until fluffy. Frost the sides of the cake with the frosting.

For the peanut butter frosting:

  • 2/3 cup creamy peanut butter
  • 8 tbsp. butter, at room temperature
  • 1 cup powdered sugar, sifted

Beat peanut butter and butter until smooth. Add powdered sugar and beat until smooth. Pipe swirls onto cake, topping with mini PB cups. NOTE: There was so much frosting left, I piped the frosting on the bottom and top of the cake.

NOTE: For a more manageable version of this, I think 1 layer of each would suffice. Or just a middle layer of cheesecake sandwiched between two layers of chocolate cake.

Source: http://hugsandcookiesxoxo.com/2012/08/quadruple-layer-peanut-butter-chocolate.html

Posted in Cake, Desserts | Leave a comment