tag:blogger.com,1999:blog-53192201498307589682024-03-12T21:33:04.154-05:00Melanie's Minnesota MorselsEasy recipes with a Minnesota touch.Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-5319220149830758968.post-89415618120291064882018-03-28T07:00:00.000-05:002018-03-28T07:00:36.547-05:00Chewy Chocolate Chip Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-nq7ExtpQYH0/WrrvpK3BcxI/AAAAAAAABFQ/pqATEFnLZvEYu-SYmn3Pp5uRvsnrBDM5QCLcBGAs/s1600/IMG_1940%2B%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="240" height="400" src="https://3.bp.blogspot.com/-nq7ExtpQYH0/WrrvpK3BcxI/AAAAAAAABFQ/pqATEFnLZvEYu-SYmn3Pp5uRvsnrBDM5QCLcBGAs/s400/IMG_1940%2B%25281%2529.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chewy Chocolate Chip Cookies</td></tr>
</tbody></table>
<br />
Hello Everyone,<br />
<br />
I'm back after being away for quite some time. I've just had a lot of changes happening over the past couple of years and I need some time to get everything figured out. But now I'm in a good place and I should be back on a regular basis.<br />
<br />
So right now I'm teaching full-time and crafting part-time. If you get a chance go check out my Facebook page Melanie's Design Studio. It'll show what I've been up to the past few years.<br />
<br />
I've had to narrow down my crafting to a specific interest and I've decided that it should be kitchen merchandise. I have a wide assortment of cozy bowls aka microwave bowls, kitchen towels and various cute coffee mugs. I still like doing my quilting, pallet signs and customized t-shirts, but I'll do those on request from people.<br />
<br />
Today the recipe I'm sharing is chewy chocolate chip cookies. They are made with plenty of chocolate chips to make them super yummy. They also have cinnamon and oatmeal in them. The cinnamon is just a little hint and the oatmeal gives a little chewyness to the cookie. One drawback to making these cookies is you need to chill the dough a few hours. I only chilled mine for an hour and they turned out just fine. Just remember the more chilled the dough is the less spread you will get when you bake them.<br />
<br />
So what are you waiting for? Go get everything and start making these cookies.<br />
<br />
<span style="background-color: white; color: #444444; font-size: 21px;"><span style="font-family: Times, Times New Roman, serif;"><b><u>Soft and Chewy Oatmeal Chocolate Chip Cookies</u></b></span></span><br />
<div class="wprm-recipe-ingredients-container" style="box-sizing: border-box; color: #777777; line-height: inherit; margin: 0px 0px 10px; padding: 0px;">
<div class="wprm-recipe-header wprm-color-header" style="box-sizing: border-box; color: black; line-height: inherit; margin: 1em 0px; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">Ingredients</span></div>
<div class="wprm-recipe-ingredient-group" style="box-sizing: border-box; font-size: 14px; line-height: inherit; margin: 0px; padding: 0px;">
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1 and 1/3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">all-purpose flour</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">baking soda</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1/2 to 1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cinnamon</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">,to taste</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">salt</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">unsalted butter</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">,melted and cooled to room temperature</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">packed brown sugar</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">granulated sugar</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">honey</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">vanilla</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">large</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">egg</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">2 and 1/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">old-fashioned oats</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1 and 1/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">chocolate chips</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">, your favorite kind</span></span></li>
<li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">chopped walnuts</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">, optional but recommended</span></span></li>
</ul>
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</div>
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<div class="wprm-recipe-header wprm-color-header" style="box-sizing: border-box; color: black; line-height: inherit; margin: 1em 0px; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">Instructions</span></div>
<div class="wprm-recipe-instruction-group" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<ol class="wprm-recipe-instructions" style="box-sizing: border-box; font-size: 14px; line-height: inherit; margin: 0px; padding: 0px;">
<li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<div style="box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">In a large bowl whisk together the flour, cinnamon, baking soda & salt. </span></div>
</div>
</li>
<li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<div style="box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">In a separate bowl beat together the melted butter and sugars using an electric mixer. Add in the honey, vanilla and egg and continue beating until combined. </span></div>
</div>
</li>
<li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">Turn the mixer down to low and beat in the flour mixer until almost combined.</span></div>
</li>
<li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<div style="box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">Add in the oats and beat on medium speed until combined. </span></div>
</div>
</li>
<li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.</span></div>
</li>
<li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<div style="box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;"> Refrigerate for at least an hour. Form dough into balls and place on cookie sheets. You may want to flatten slightly. (I just let mine spread on their own).</span></div>
</div>
</li>
<li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">When you're ready to bake, preheat the oven to 350F degrees. Spray cooking spray on your baking sheets or use parchment paper or a silicone baking mat and place the cookies at least 2 inches apart. </span></div>
</li>
<li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<div style="box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">Bake for 12-14 minutes until the tops of the cookies look almost set.</span></div>
</div>
</li>
<li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.</span></div>
</li>
</ol>
<div style="font-family: Crimson; font-size: 14px;">
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<div style="font-family: Crimson;">
<span style="font-size: xx-small;">recipe from www.justsotasty.com</span></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-53552193896768510322016-05-30T09:26:00.000-05:002016-05-30T09:26:29.329-05:00Rhubarb Coffee Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-p1zeK1cG_yc/V0xM7GruvRI/AAAAAAAAA8o/thOzmsdrvvo4RRJiUf0jXgx-8hmJouPSwCK4B/s1600/002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://1.bp.blogspot.com/-p1zeK1cG_yc/V0xM7GruvRI/AAAAAAAAA8o/thOzmsdrvvo4RRJiUf0jXgx-8hmJouPSwCK4B/s400/002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rhubarb Coffee Cake</td></tr>
</tbody></table>
<br />
It's finally Memorial day. Seems like it took forever to get here. The month of May just seemed to go on for ever and ever and now here we are at the end of the month celebrating Memorial day. If you haven't been able to tell by my lack of posts, my job as consumed my life and I'm changing that starting this summer.<br />
<br />
I'm ready to start summer big time. I'm ready to go ride my bike on a hot summer day down to the lake. I want to take the dogs for a walk in the early morning and not feel rushed to get home so I can get ready for work. I want to go camping and cook over an open fire and make smores with different kinds of chocolates. I want to lounge outside reading a good book (still working on which book to read). I want to go hiking on a nice summer day. I am also ready to just hang out at the pool.<br />
<br />
I'm also ready to do a little more baking and cooking this summer. I'm going to go to the farmers market and pick all that awesome produce that I just don't have room for in my garden. I want to make some new and interesting dishes with what I find at the farmers market. I'm ready to have some fun in the kitchen.<br />
<br />
I planted rhubarb in my garden about 2 years ago and then last year I got a couple plants from my mom's old house and planted them in my garden. This year all of my plants look amazing. I'm going to have to get creative with using rhubarb. <br />
<br />
Last year I made some pie with the rhubarb and it was really good.
Brought back memories of my childhood when my mom use to make rhubarb pie. This time I'm trying out a new recipe I found online. It's Rhubarb Coffee Cake. The picture on the blog grabbed my attention right away and I just had to make it.<br />
<br />
So I got up early this morning and after walking the dogs I went out to the garden and got some fresh rhubarb. Now if you don't have rhubarb as handy as I do just go to your local farmers market. You'll find plenty of it there right now. It's prime rhubarb time.<br />
<br />
This recipe was super easy to make. The recipe did call for 1/2 pound of rhubarb,but of course the battery in my scale was dead. So I did the next best thing. I estimated. I measured out about 1 1/2 cups of rhubarb and called it good. I also of course had no baking powder left so I had to improvise with that a bit too. It called for 1/2 teaspoon of baking powder so I added 1/4 teaspoon of cream of tarter and 1/8 teaspoon of baking soda together and added that to my cake batter. <br />
<br />
Hope you give this recipe a try. I don't think you'll be disappointed. I also hope that you come back and see what else I've got cooking in the kitchen.<br />
<a href="http://1.bp.blogspot.com/-3oXbVipxzZ0/V0xNVWQlBzI/AAAAAAAAA8w/aMhrpXnbcEUCnwPBbbdk8CN-XXYVvFKXACK4B/s1600/001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-3oXbVipxzZ0/V0xNVWQlBzI/AAAAAAAAA8w/aMhrpXnbcEUCnwPBbbdk8CN-XXYVvFKXACK4B/s320/001.JPG" width="320" /></a><br />
<br />
<u><b>Rhubarb Coffee Cake</b></u><br />
Preheat the oven to 325 F and grease a 8X8 pan and set aside.<br />
<u>Rhubarb filling</u><br />
1 1/2 cups diced rhubarb<br />
1/4 cup sugar<br />
2 teaspoons cornstarch<br />
1/4 teaspoon ginger<br />
<br />
Dice the rhubarb and in a small bowl toss with sugar cornstarch and ginger. Set this aside.<br />
<br />
<u>Crumb topping</u><br />
1/3 cup brown sugar<br />
1/3 cup sugar<br />
1 teaspoon cinnamon<br />
1/2 teaspoon ginger<br />
1/8 teaspoon salt<br />
1 stick of butter melted<br />
1 3/4 cups all purpose flour<br />
<br />
In a medium bowl mix sugars, spices and salt together. Add melted butter and mix well. Slowly add the flour to this mixture. It will get to a doughy consistency. Set this aside.<br />
<br />
<u>Cake mixture</u><br />
1/3 cup sour cream<br />
1 egg<br />
1 egg yolk<br />
2 teaspoons vanilla<br />
1 cup sifted flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon of salt<br />
6 tablespoons softened butter, cut into small chunks<br />
<br />
In a medium bowl mix sour cream, egg, egg yolk and vanilla together. Add sifted flour, baking soda, baking powder and salt. Add softened butter and mix until the softened butter has been incorporated.<br />
Reserve 1/3 cup of batter.Put the rest of the batter in the prepared pan. Take the rhubarb mixture and sprinkle on top evenly. Drop little spoonfuls of the 1/3 cup of reserved batter on top of the rhubarb. Using your fingers crumble the crumb topping on top. Bake for 45-55 minutes. Cool completely before serving.<br />
<br />
<span style="font-size: x-small;">Original recipe from <a href="http://www.jamhands.net/2013/06/big-crumb-coffee-cake-with-rhubarb.html">Jamhands.net</a></span> <br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-81437785660160755742015-09-13T10:00:00.001-05:002015-09-13T10:00:28.472-05:00Pecan Topped Banana Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-f7cZod-8jQY/VfWLPr81f-I/AAAAAAAAA7E/9YQ9WwsQRVo/s1600/pecan%2Btopped%2Bbanana%2Bbread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-f7cZod-8jQY/VfWLPr81f-I/AAAAAAAAA7E/9YQ9WwsQRVo/s1600/pecan%2Btopped%2Bbanana%2Bbread.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pecan Topped Banana Bread</td></tr>
</tbody></table>
The weather is quickly changing here in Minnesota. We had a beautiful Labor Day weekend and a fabulous summer, but like all good things it must come to an end. It seems that as soon as Labor Day was finished the weather was too. I wake up to 45 degree mornings. BRRR! Thankfully it warms up during the day, but it is still fall like weather.<br />
<br />
This past Saturday morning I decided to make some banana bread. It was such a cool morning and after walking the dogs around the block I decided I needed something warm for breakfast. I was at first going to make banana muffins, but opted for banana bread. This is my old recipe. I have no idea where I ever got it from, its been around so long.<br />
<br />
I did add a little bit to it this time. I sprinkled cinnamon on top and added chopped pecans before baking. There is just a hint of cinnamon, but it is so delicious and the pecans are equally delightful.<br />
<br />
Well here's to welcoming fall and all the chilly days it is about to bring to us. Time to enjoy the changing season and the changing leaves.<br />
<br />
<u><b>Pecan Topped Banana Bread</b></u><br />
<u><b><br /></b></u>
3 very ripe bananas, mashed<br />
1/2 cup sour milk, or 1/2 cup +1 teaspoon vinegar<br />
2 eggs<br />
2/3 cup melted fat<br />
Beat these ingredients then add the following and beat well.<br />
2 cups flour<br />
1teaspoon soda<br />
1 cup sugar<br />
1/2 teaspoon salt<br />
Pour in loaf pan sprayed with cooking spray.Sprinkle cinnamon on top of batter and add 1/4 cup chopped pecans. Bake at 325 for 1 hour and 20 minutes. Cool in pan <br />
Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-70371324901059594432015-08-13T08:15:00.002-05:002015-08-13T08:15:44.217-05:00BIrthday Cake Bars<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SyTe2wJGMnM/VcyTGYsLdwI/AAAAAAAAA6c/mHPsODZuGfM/s1600/Birthday%2BCake%2BBar.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-SyTe2wJGMnM/VcyTGYsLdwI/AAAAAAAAA6c/mHPsODZuGfM/s320/Birthday%2BCake%2BBar.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Birthday Cake Bar</td></tr>
</tbody></table>
Hard to believe that summer is on the down swing. Now I don't want to be a party pooper, but it's sad to see these beautiful days of summer go and I know it is inevitable. When I start seeing advertisements for school supplies and for the state fair I know the days are numbered.<br />
<br />
I also feel it coming as my daughter gets ready to move out as she starts another chapter in her life. She'll be attending chiropractic school and she'll be moving closer to school. We've got plenty of boxes all over the family room right now. The school is still in Minnesota, but the other side of the Twin Cities. I would hate to see her have to drive in that traffic every day. Now she'll be close to school and have a very nice place to live with some roommates.<br />
<br />
The recipe I'm sharing is a recipe that you could use anytime of year. It's kind of a celebratory type of treat. This past month Food Network Magazine had a nice little insert with all these fabulous bars. There are so many bars that it makes it hard to choose. I did, however, decide on this one the Birthday Cake Bar.<br />
<br />
A lot of these bars just start with a base bar and then you add a little something special to create a whole new bar. This one was super easy and really not that difficult to make. You do need a lot of sprinkles that I was not sure I would be able to produce, but I did with a little bit of sprinkles from various containers. The frosting was simply a can of vanilla frosting that I had on hand.<br />
<br />
Everyone loved these bars and I think they were gone in about a day and a half. I know I'll be making these again real soon.<br />
<br />
<u><b>Birthday Cake Bars</b></u><br />
2 sticks of butter<br />
1 1/2 Cups sugar<br />
3 eggs<br />
1 Tablespoon vanilla<br />
2 Cups flour<br />
1/4 teaspoon salt<br />
1/2 Cup rainbow sprinkles (I combined a variety of sprinkles to make 1/2 cup)<br />
Vanilla frosting and some extra sprinkles<br />
<br />
Melt 2 sticks of butter; let cool slightly. In your mixing bowl whisk sugar, eggs and vanilla. Add butter and mix well. Stir in flour and salt. Fold in sprinkles. Pour into a 9X13 cake pan that you have sprayed with cooking spray. Bake for about 25 minutes or until the edges are set, but the center is soft. Let bars cool before frosting and topping with sprinkles.<br />
<br />
<span style="font-size: xx-small;">adapted from Food Network Magazine September 2015</span>Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-21979176834777839672015-07-13T14:08:00.002-05:002015-07-13T14:08:18.002-05:00No-Churn Blueberry-Cheesecake Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3jsNgGNEiLw/VaQDPg42hBI/AAAAAAAAA18/C7Jqs2zPfbU/s1600/IMG_0038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-3jsNgGNEiLw/VaQDPg42hBI/AAAAAAAAA18/C7Jqs2zPfbU/s400/IMG_0038.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry-Cheesecake Ice Cream</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<br />
I thought today would be a good day to post a recipe for ice cream. Especially since it is suppose to get to 92 today in Minnesota. What better way to cool off than by eating some ice cream?<br />
<br />
This is recipe for Blueberry-Cheesecake ice cream was in the July/August Food Networks magazine and it sounded so good that I just had to make it. My picture looks a little more blueberry then the one in the magazine but it still tastes amazing. I'm thinking I should have folded more into the ice cream mixture, but once you scoop it out it is just fine.<br />
<br />
You can definitely taste the cheesecake and blueberries with this recipe. It actually tastes like you are eating blueberry cheesecake that has been frozen. I wasn't sure how I would like having the graham cracker crust part in the ice cream, but believe me it is worth doing. Without the graham cracker crust I don't know if you'd get the feel of eating cheesecake.<br />
<br />
I pretty much followed the directions in the magazine with one minor slip up. I added extra sugar to the graham cracker mixture by mistake. Instead of 1 tablespoon of sugar I put in 3 tablespoons. Oops! But it was ok. No one even noticed. What's a little extra sugar?<br />
<br />
One other thing that I had a problem with is when I had to blend the ice cream mixture. The recipe told me to blend it in my food processor. Sounds simple right? Well, my new Hamilton Beach food processor leaked out the bottom all over the place. What a mess! I have no idea why it did that. It would have been better if I used my Ninja Blender. Still debating if I should bring my food processor back or what.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-VD7LydQjTyc/VaQDLT1LSYI/AAAAAAAAA10/C4eqZ7HOmkA/s1600/IMG_0039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-VD7LydQjTyc/VaQDLT1LSYI/AAAAAAAAA10/C4eqZ7HOmkA/s320/IMG_0039.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at all those blueberries!</td></tr>
</tbody></table>
<br />
Well after trying this ice cream recipe it make me want to try making some more ice cream. Heck I might even take out the regular ice cream maker and try making ice cream that way. There is nothing better than homemade ice cream. I just tastes sooo good.<br />
<br />
Give this one a try. It is super easy to do it just takes time to freeze so plan ahead.<br />
<br />
<u><b>No-Churn Blueberry-Cheesecake Ice Cream</b></u><br />
<br />
For the Cheesecake Bites<br />
2/3 Cup graham cracker crumbs (from 4 sheets)<br />
2 tablespoons unsalted butter, melted<br />
3 tablespoons sugar<br />
2 ounces cream cheese, softened<br />
2 tablespoons heavy cream<br />
1 teaspoon fresh lemon juice<br />
1/2 teaspoon pure vanilla extract<br />
<br />
For the Blueberry Sauce<br />
3 Cups fresh blueberries (about 1 1/2pints)<br />
1/2 Cup sugar<br />
1 tablespoon cornstarch<br />
1 tablespoon fresh lemon juice<br />
1 Cup water <br />
<br />
For the Ice Cream<br />
2 Cups heavy cream 9minus the 2 tablespoons you already used)<br />
6 ounces cream cheese, softened<br />
2/3 Cup sour cream<br />
2/3 Cup sugar<br />
1 teaspoon pure vanilla extract<br />
1/8 teaspoon lemon juice <br />
Pinch of salt<br />
<br />
Directions<br />
Cheesecake bites<br />
Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Press mixture into a small brownie pan. Put the cream cheese in the medium bowl; stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons of sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the edges and turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.<br />
<br />
Blueberry sauce<br />
While cheesecake bites are freezing, make the blueberry sauce; Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. Transfer to a small bowl and refrigerate until cold.<br />
<br />
Ice Cream<br />
Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon juice and salt in a food processor; process until very think and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2 quart baking dish (aka cake pan). Put cake pan cover on and freeze at least 3 hours ( I froze mine over night). Let it sit at room temperature for 20 minutes before scooping.<br />
<br />
<span style="font-size: xx-small;">Adapted from Food Network Magazine</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-52676595276972562402015-06-20T09:21:00.001-05:002015-06-20T09:21:38.337-05:00Chocolate Banana Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ewDlt_UaU3E/VYVwHoGPyVI/AAAAAAAAA1Q/MREFE401BNE/s1600/IMG_0002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ewDlt_UaU3E/VYVwHoGPyVI/AAAAAAAAA1Q/MREFE401BNE/s320/IMG_0002.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Banana Cake</td></tr>
</tbody></table>
Well it's finally summer and I can finally do some baking and cooking. I had been so busy with work that I just didn't have much time to blog. I really didn't get the chance to try a whole lot of new things, but now that it's summer I can hopefully try some more recipes. I do have a few new recipes that I tried these past couple months to share with you.<br />
<br />
Today I'm going to share this super moist Chocolate Banana cake. Of course I had several bananas that had gotten bad so I just had to find something to make with them. I just hate to throw them out and banana bread gets a little old too. I was also in the mood for chocolate and this cake fit the bill.<br />
<br />
The original recipe was for an 8X8 pan, but that would never last in my house so I simply doubled the original recipe and made a 9X13 pan instead. I also had to replace the applesauce with oil, because believe it or not I had no plain applesauce on hand. I usually keep those small individual servings on hand for baking, but all I had was cinnamon flavor and cranberry flavored, so oil is a great substitute for applesauce.<br />
<br />
There is no need for frosting on this cake. Chocolate chips are added to the top when baking and of course to the batter its self. This cake could easily be brought on a picnic or taken to a family reunion or potluck. I know you will not have any left to bring home if you take this to any occasion. <br />
<br />
<b><u>Chocolate Banana Cake</u></b><br />
4 very ripe bananas<br />
1 Cup sugar<br />
1/2 Cup brown sugar<br />
1 Cup Canola oil<br />
1/3 Cup water<br />
2 teaspoons white vinegar<br />
2 1/2 Cups all purpose flour<br />
1/2 Cup unsweetened baking cocoa<br />
2 teaspoons baking soda<br />
1/2 salt<br />
1 1/3 Cups semi-sweet chocolate chips<br />
<br />
Preheat the oven to 350 degrees. Spray a 9X13 pan with cooking spray.<br />
Peel your bananas and beat with your mixer until smooth. Add sugars, oil, water and vinegar and mix thoroughly.<br />
Stir in flour, cocoa, soda and salt. Fold in 2/3 cup of chocolate chips. Pour batter in prepared pan. Sprinkle 2/3 cup of chocolate chips on top.<br />
Bake for 33-37 minutes or until a toothpick comes out clean. Let it cool and then slice and serve.<br />
<br />
<span style="font-size: xx-small;">Adapted from www.momontimeout.com</span> <br />
<br />
<br />
Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-61773337615557232542015-04-24T18:02:00.002-05:002015-04-24T18:02:40.113-05:00Chocolate Peanut Butter Cupcakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6gmE6k7PTR4/VTrDEtGHP2I/AAAAAAAAA0s/p31yBSVwlBQ/s1600/IMG_0876.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-6gmE6k7PTR4/VTrDEtGHP2I/AAAAAAAAA0s/p31yBSVwlBQ/s1600/IMG_0876.JPG" height="400" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Peanut Butter Cupcakes</td></tr>
</tbody></table>
Last night I needed a little bit of therapy. You see, things are just falling apart around me. It seems every day it's something new. And just when I think " O.K., I can deal with this," I get hit with another thing.<br />
<br />
Well last night I was pretty much at my breaking point and it was time for <span style="font-size: large;"><b><u>therapy</u></b></span>!<br />
<br />
Now I could have gone out and done some retail therapy, but I'm on a strict budget. I don't buy it unless I need it. I'm trying to live a minimalistic life. I feel like people on a whole have too much stuff. I just don't want to be one of those people with too much stuff. In fact, even though I would love to go buy some more fabric to sew with or even some new cake decorating stuff, I am refraining from going to the store to spend money. I have save quite a chunk of change already. Yeah!<br />
<br />
My other type of therapy would be to do some sewing, but I did that the night before. I finished a quilt and sewed a cozy bowl. I still have stuff to finish up, but I just wasn't in the mood.<br />
<br />
So my last choice was baking. I needed something with chocolate in it. After all chocolate is what I go to when I've had a tough day and boy these last few weeks have been that and more. After perusing my pinterest cupcake board I found the perfect treat to make.<br />
<br />
I give you the<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>CHOCOLATE PEANUT BUTTER CUPCAKE!!!!!!</b></span> </div>
<div style="text-align: left;">
Not only does it have chocolate it has peanut butter. And the icing on the cupcake has a mini Reese's Peanut Butter Cup on it. </div>
<br />
Now I had a little trouble with the frosting on this one. It started out super stiff, so I added milk. Well, too much milk, so I had to add some more powdered sugar to stiffen it up some. After a little messing around I got it back to the right consistency and it was perfect.<br />
<br />
So if you're have a tough day, week or month give these little cupcakes a try. I guarantee you'll feel a little better....at least while you're eating it. <br />
<br />
<u><b>Chocolate Peanut Butter Cupcakes</b></u><br />
2 1/2 Cups all purpose flour<br />
1 cup cocoa powder<br />
1 1/2 teaspoons baking soda<br />
1/2 teaspoon sea salt<br />
2 cups sugar<br />
2/3 cup canola oil<br />
2 large eggs<br />
2 teaspoons vanilla<br />
1 1/2 Cup sour milk*<br />
1 cup mini semi-sweet chocolate chips<br />
<br />
<u><b>Frosting</b></u><br />
1/3 Cup peanut butter<br />
4 1/2 Cups powdered sugar<br />
1/4 Cup milk<br />
2 teaspoon vanilla<br />
24 mini Reese's Peanut Butter cup<br />
<br />
<b>Instructions for cupcakes</b><br />
1. Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners and set aside.<br />
2. In a medium bowl whisk together the flour, cocoa, baking powder and salt. Set aside.<br />
In a large mixing bowl mix sugar, canola, eggs and vanilla until the mixture is smooth. Alternately add the flour/cocoa mixture with the sour milk. Be careful not to over mix. Fold in the chocolate chips.<br />
3. Using an ice cream scoop, add the batter to the muffin tins and bake the cupcakes for 23-27 minutes. Cool the cupcakes in the tins for 10 minutes before moving to a wire rack to cool completely.<br />
<br />
<b>Instructions for Frosting</b><br />
1.Unwrap 24 peanut butter cups and place in a bowl and set aside. Beat the peanut butter in a bowl of a stand mixer until lightened, about 2 minutes on medium-high speed. Drop the speed to low, and begin adding half the powdered sugar, a little at a time. Add the vanilla, and slowly stream in the milk. Add the remaining powdered sugar.<br />
2. Once all the powdered sugar has been added, increased the speed back to medium-high, and beat 1-2 minutes.<br />
3. Using a M1 tip and a disposable bag frost your cooled cupcake. Decorate with a mini peanut butter cup.<br />
<br />
*To make sour milk, place 1 Tablespoon of white vinegar into a measuring cup. Fill the remaining 8oz cup with milk. Stir together, then allow to sit for 5 minutes before using.<br />
<br />
<span style="font-size: xx-small;">Recipe adapted from Tramplingrose.com</span>Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-19757300030107173912015-03-22T11:23:00.000-05:002015-03-22T11:23:13.936-05:00Baked Vanilla Donuts<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Ol4IsKhHq-o/VQ7nqh5_UcI/AAAAAAAAA0U/sNNt7pDMI2c/s1600/IMG_0859.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Ol4IsKhHq-o/VQ7nqh5_UcI/AAAAAAAAA0U/sNNt7pDMI2c/s1600/IMG_0859.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Vanilla Donuts</td></tr>
</tbody></table>
Today I thought I'd try this recipe that I found in the Sunday paper a few weeks ago. It is suppose to be a healthier donut. Really? Is there such a thing? I guess just putting the word healthier in front of it makes people think they are really not doing something that is too bad.<br />
<br />
Me? I say you have to do everything with balance. I don't say that I can't have something, because if I did it would just make me want it more. I just try not to over indulge. I like my sweets, especially for breakfast, so I just let myself have a little. It's all about self control, right?<br />
<br />
I like donuts and I didn't want to hassle with deep frying them, but with these new donut pans all you do is bake them for about 15 minutes. How easy is that and that way you avoid the grease and they are not as fattening. This recipe also uses almond milk in it which is suppose to be very good for a person. So I guess you can say you are eating a better donut then what you would buy at the bakery and they are easy to make too!<br />
<br />
When I made the glaze for the donuts I used lemon extract. That lemon flavor was so wonderful. it just made it feel a little like spring. I also sprinkled them with non pareils to make them look pretty.<br />
<br />
I could have eaten a half a dozen, but remember it's all about self control. Besides I had to save some for family members that were not home this morning. I think they are going to love them and you will too! <br />
<br />
<u><b>Baked Vanilla Donuts</b></u><br />
2 eggs<br />
4 T butter, melted<br />
1 t vanilla extract<br />
2/3 C sugar<br />
2 C all purpose flour<br />
1/2 t salt<br />
1 1/2 t baking powder<br />
1 C almond milk<br />
<br />
Preheat oven to 350. Spray 2 six-cup donut pans with cooking spray. In a bowl beat eggs for 1 minute on medium. Add butter, vanilla, and sugar and beat until smooth. Mix in flour, salt and baking powder. Add milk and stir until smooth. Spoon batter into the donut pans. Bake 12-15 minutes, or until light brown. Remove donuts from pans and let cool on a wire rack. Glaze and top donuts as desired. Makes 1 dozen.<br />
<u><b>Glaze</b></u><br />
1 1/2 C powdered sugar<br />
2 t vanilla extract or lemon extract<br />
4 T milk<br />
Stir together. Drizzle over cooled donuts.<br />
<br />
<span style="font-size: xx-small;">Recipe adapted from Parade Magazine</span>Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-56339759479363215202015-02-21T08:54:00.001-06:002015-02-21T08:54:53.504-06:00Cinnamon Rolls<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PFlKzNZnykw/VOiS5qbK2sI/AAAAAAAAAzs/_rlMCyAbWVk/s1600/IMG_0817.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://4.bp.blogspot.com/-PFlKzNZnykw/VOiS5qbK2sI/AAAAAAAAAzs/_rlMCyAbWVk/s1600/IMG_0817.JPG" height="320" title="Cinnamon Rols" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon Rolls</td></tr>
</tbody></table>
Oh my Goodness! It's been a long time since I've posted a new recipe. It's not that I have given up cooking or blogging it's just that life has been a little busy and I've been a little tired. It seems that by the time I get done cooking or baking something I don't have the energy to sit down and blog about it.<br />
<br />
But that is going to change! I'm going to try and write a couple of blog posts a week. I miss sitting down and blabbing about my life in general and sharing the different recipes that I have tried out. I want to thank the people that have loyally checked my blog for updates and sorry it's been a while.<br />
<br />
I decided to kick start my reentry with a super yummy cinnamon roll recipe. I got the recipe out of the Feb/Mar Taste of Home magazine and thought that I would give it a try.<br />
<br />
I love the ease of using my bread machine for mixing up yeast bread dough and this recipe worked perfectly for this. The trick is to put all the liquid in first then the dry ingredients and then the yeast. It works perfectly every time.<br />
<br />
The one thing that I would definitely change is the amount of frosting. I don't know if it's because I'm getting older or what, but I felt like it was too much sweetness. Maybe half as much frosting would be just as good.<br />
<br />
I also have to say that although these cinnamon rolls were good I don't think they were as good as my <a href="http://melaniesminnesotamorsels.blogspot.com/2010/08/cinnamon-caramel-rolls.html" target="_blank">Cinnamon Caramel Rolls</a> that I also happen to make in my bread machine. My family totally agrees that these rolls were good, but not as good as my original recipe. I've linked my recipe so if you want to try that one too it's easy for you to find.<br />
<br />
Well here's the recipe. Give it a try and let me know what you think. Remember you can mix up the dough by hand too. I'll leave directions for that at the bottom of the page.<br />
<br />
<div style="text-align: center;">
Happy Baking!</div>
<div style="text-align: left;">
<u><b>Can't Eat Just One Cinnamon Rolls</b></u></div>
<div style="text-align: left;">
1pkg (1/4 oz) active dry yeast</div>
<div style="text-align: left;">
1 Tablespoon sugar</div>
<div style="text-align: left;">
1/4 Cup water</div>
<div style="text-align: left;">
1 Cup milk</div>
<div style="text-align: left;">
1/3 instant vanilla pudding mix (half of a 3/4-oz pkg)</div>
<div style="text-align: left;">
1 egg</div>
<div style="text-align: left;">
1/4 Cup butter, melted</div>
<div style="text-align: left;">
1 teaspoon salt</div>
<div style="text-align: left;">
3-3 1/2 Cups all purpose flour</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u><b>Filling</b></u></div>
<div style="text-align: left;">
3/4 Cup sugar</div>
<div style="text-align: left;">
1 Tablespoon cinnamon</div>
<div style="text-align: left;">
1/4 Cup butter, melted</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u><b>Frosting</b></u></div>
<div style="text-align: left;">
1 1/2 Cups confectioners' sugar</div>
<div style="text-align: left;">
1/2 Cup butter, softened</div>
<div style="text-align: left;">
2 teaspoons vanilla extract</div>
<div style="text-align: left;">
1 teaspoon water</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
In a bread machine pan put water, milk, egg and melted butter in first. Then add flour, pudding mix, salt and sugar. Make a little indent in the flour mixture and place the yeast in this indentation. Put the pan in the bread machine and set it to dough. Let it do it's thing. If the dough looks too sticky you can add the extra 1/2 cup of flour to the dough.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Once the dough is done mix up the cinnamon and sugar in a small bowl and set aside.Melt the butter and set that aside. Roll the dough out on a well floured surface into a 10X18 inch rectangle. Then spread the melted butter on and sprinkle with the cinnamon sugar mixture. Roll the dough up to form a long log shape. Take a sharp knife and cut 12 rolls. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Place rolls in a greased 9X13 pan. Cover and let rise. Or if your like me I cover it, let it rise and put it in the fridge over night. In the morning while I'm preheating the oven I place it on the stove and let it warm up and rise that way. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Bake the rolls at 350 for 20-25 minutes.While the rolls are baking you can mix up the frosting. Beat the frosting ingredients in a bowl until creamy. Let the rolls slightly cool before adding the frosting. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u><i><b>If you don't have a bread machine</b></i></u></div>
<div style="text-align: left;">
In a bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a bowl, beat milk and pudding mix on low speed for 1 minute. Let stand 1 minute. Add egg, butter, salt, yeast mixture and cups flour; beat on medium until smooth. Stir in enough flour to form a soft dough.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Turn onto a floured surface, knead until smooth, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until double, about 1 hour. <u><i><b> </b></i></u>Now your read to add the filling.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-small;">Recipe adapted from: Feb/March Taste of Home</span></div>
<br />
Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com2tag:blogger.com,1999:blog-5319220149830758968.post-37068127499478248452015-01-10T08:22:00.001-06:002015-01-10T08:23:13.416-06:00Chocolate Banana Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xoLX33WSSZw/VLEwcoJ8xGI/AAAAAAAAAzc/7xfTOI2-dec/s1600/IMG_0813.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-xoLX33WSSZw/VLEwcoJ8xGI/AAAAAAAAAzc/7xfTOI2-dec/s1600/IMG_0813.JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Banana Bread</td></tr>
</tbody></table>
I just had to share this super yummy banana bread recipe. Not only does it help me get rid of those over ripe bananas that I constantly seem to have it was a very moist and a delicious way to start my day. I also know I've shared a few banana bread recipes, but this one is the bomb.<br />
<br />
What two better things to put together than chocolate and bananas? Next to peanut butter and chocolate nothing. Right? The bananas help keep this bread moist and the chocolate makes it almost addictive. My whole house smelled like chocolate cookies when I baked it. In fact when my daughter came home late, late that night she said she could smell it the minute she walked in the door and just had to have some.<br />
<br />
I've been eating it every day for breakfast, hence the less than half a loaf left on the platter. (I've gotta remember to start taking a pic right away before my masterpieces are all eaten.) I feel like I'm cheating a little when I eat this for breakfast, but I know that at least it's somewhat healthy. The recipe was originally tagged as a dessert, but I feel like banana bread should be eaten as breakfast, even if it does have chocolate in it lol.<br />
<br />
With this recipe I could see making muffins with the batter. It would really be like eating a chocolate cupcake in the morning, but I could think of worse things to eat. Hey you could even pass these off as cupcakes if you put a little frosting on them. Hmmm, that's a thought. <br />
<br />
The recipe did call for good-quality cocoa powder. I used the cocoa powder that I get from Aldis and it tasted fabulous. In fact most of my baking supplies are from Aldis. I just can't pass up the great prices on baking supplies when my products still look, taste and smell delicious.<br />
<br />
Give this one a try. I'm sure your family will love just as much as mine.<br />
<br />
<u><b>Chocolate Banana Bread</b></u><br />
3/4 Cup sugar<br />
1/2 Cup butter, softened<br />
2 eggs<br />
1 Cup mashed bananas (around 2-3 medium bananas)<br />
1/2 Cup sour cream<br />
1/2 teaspoon vanilla extract<br />
1 1/2 Cups all-purpose flour<br />
1/4 Cups cocoa powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/4 teaspoon baking powder<br />
1/2 Cup mini chocolate chips (optional)<br />
<br />
1. Preheat oven to 350 F. Lightly butter a 9x5x3 inch loaf pan.<br />
2. In a medium bowl, beat together sugar and butter until creamy. Beat in the eggs, one at a time, stirring well after each addition. Add the mashed bananas, sour cream and vanilla extract, and stir until smooth and creamy-looking.<br />
3. In a separate bowl, sift together flour, cocoa, baking soda, salt and baking powder. Add the flour mixture to the wet ingredients and stir until just barely combined. Fold in chocolate chips, if using.<br />
4. Bake in preheated oven for about 50-60 minutes. Bread is done when the top is firm to the touch and toothpick inserted into the center of the loaf comes out clean. Allow to cool on a wire rack for at least 10 minutes before unmolding and slicing.<br />
<br />
<span style="font-size: xx-small;">Recipe by http://www.crumbblog.com</span> <br />
<br />
Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-22377006035260062332014-12-31T09:43:00.000-06:002014-12-31T09:43:50.608-06:00Elegant Turkey Casserole<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Yv_bb4w_Z7U/VKQQ_McCu9I/AAAAAAAAAzM/GIsx6_h5N58/s1600/IMG_0792.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Yv_bb4w_Z7U/VKQQ_McCu9I/AAAAAAAAAzM/GIsx6_h5N58/s1600/IMG_0792.JPG" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elegant Turkey Casserole</td></tr>
</tbody></table>
Well my last post of the year. Can't believe it's going to be 2015 tomorrow! When I was a kid I always use to hear the adults saying that time is flying by. I never quite got it as a kid, but now I do.<br />
<br />
Anyways, I thought I'd post this recipe to end out the year. It's a recipe that I usually make after we've made a turkey, but chicken could easily be used to make this as well. It is an expected dish the next day following a turkey dinner.<br />
<br />
This casserole has a tangy sweet flavor and the salty chips just adds a little something to make it delicious. I never, ever have leftovers with this one. The recipe asks for water chestnuts and I try to make a point of putting them in. It gives it a little bit of crunch and no one seems to mind, not even the picky eaters. I don't always have the slivered almonds for this so one can easily leave them out and it will still taste great.<br />
<br />
So here's to a Happy New Year! Hope the upcoming year is a great year for everyone!<br />
<br />
<b><u>Elegant Turkey Casserole</u></b><br />
Mix all ingredients together and put in buttered 9X13 pan. Top with 2 cups crushed potato chips. Bake 45 minutes at 350 degrees.<br />
<br />
2 cups chopped chicken or turkey<br />
1/4 teaspoon salt<br />
1/4 cup green pepper<br />
1/2 cup mayo<br />
1 can cream of mushroom soup<br />
3/4 cup cheddar cheese<br />
2 cups chopped celery<br />
2 tablespoons chopped onion<br />
1 tablespoon worchestershire sauce<br />
2 tablespoons lemon juice<br />
1/2 cup slivered almonds<br />
1/4 cup water chestnutsAnonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-66068121013321618452014-12-20T20:46:00.000-06:002014-12-20T20:47:45.411-06:00Gingerbread Bars<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gF6l6-nh6NM/VJYuj304buI/AAAAAAAAAy8/_64D12jlhnQ/s1600/IMG_0803.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-gF6l6-nh6NM/VJYuj304buI/AAAAAAAAAy8/_64D12jlhnQ/s1600/IMG_0803.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gingerbread Bars</td></tr>
</tbody></table>
I finally finished my Christmas shopping today. The dogs were the last ones that I had to do. I of course went to Petco and got them each an antler bone. Those things are the greatest. They don't leave a mess and it literally takes months for them to finish one of them.<br />
<br />
I even finished wrapping all the presents that I bought. They are now neatly tucked under the tree and I can now work on picking up those stocking stuffers. I always am picking stuff up for the stockings up until the last minute. I already know what I want to get so hopefully I can finish that on tomorrow. <br />
<br />
Now my next plan of attack is baking Christmas goodies. Last year at this time I had already baked several treats, but this year I'm not doing so well. I have made <a href="http://melaniesminnesotamorsels.blogspot.com/2012/12/reindeer-mix.html" target="_blank">Reindeer Mix</a> a couple of times though, but I'm not sure if that counts as a Christmas goodie, although my family may disagree.<br />
<br />
I did bake these awesome gingerbread bars this week. I decided about an hour before bedtime that I was going to whip these up. They do not take long to mix up and the baking time is very minimal. They turned out great. They actually taste like gingerbread and are chewy and taste delicious with a glass of milk. The only thing that I would do different is I would half the recipe for the frosting. I just don't like it so sweet. My husband who does have a sweet too agrees with me (which is odd) which is something I did not expect him to say.<br />
<br />
Nevertheless, these are still good bars and I know I will be making them again real soon.<br />
<br />
<u><b>Gingerbread Bars</b></u><br />
1/2 Cup butter, melted<br />
3/4 Cup sugar<br />
1/4 Cup brown sugar<br />
1/2 teaspoon vanilla<br />
1/3 Cup molasses<br />
1 egg<br />
2 teaspoon baking soda<br />
2 Cup flour<br />
1 Tablespoon cinnamon<br />
1/2 teaspoon ginger<br />
1/4 teaspoon cloves<br />
1/4 teaspoon nutmeg<br />
1/2 teaspoon salt<br />
<br />
<b><u>Cream Cheese Frosting (this recipe is halved from the original)</u></b><br />
4 ounces of cream cheese, softened<br />
2 Tablespoons of butter, softened<br />
1 1/2 Cups powdered sugar<br />
1/2 teaspoon vanilla<br />
<br />
Preheat the oven to 350 degrees and grease a 9x13 pan.<br />
In a large bowl combine melted butter, sugar, brown sugar, vanilla and molasses. Add the egg and mix well. In a medium bowl mix baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt. Slowly add the flour mixture to the wet ingredients and mix well. Spread dough in 9x13 pan. Bake at 350 degrees for 15-20 minutes. Let bars cool.<br />
<br />
Frosting<br />
Blend cream cheese and butter together. Add powdered sugar and vanilla and mix until creamy. Spread on cooled bars. I store my bars in the refrigerator.<br />
<br />
<span style="font-size: xx-small;">Recipe from Chef in training</span><br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-88995829391223313402014-11-13T20:56:00.001-06:002014-11-13T20:57:42.619-06:00Chicken Curry Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-L_suNbZG-IQ/VGVnByebQnI/AAAAAAAAAys/IL6sCswFRE0/s1600/IMG_0782.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-L_suNbZG-IQ/VGVnByebQnI/AAAAAAAAAys/IL6sCswFRE0/s320/IMG_0782.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Curry Soup</td></tr>
</tbody></table>
The one thing that I love about winter is the many wonderful soups that are out there. I love perusing Pinterest or simply looking through one of my many cookbooks/magazines looking for soups or stews to make on those chilly days.<br />
<br />
So today I've got a recipe that I kind of adapted from Taste of Home. It was basically a vegetarian soup, but I added chicken to it. I just couldn't help it. I need some protein in my soup. I ended up making a great big soup pot full. We have been eating soup for the past couple of days, but who cares it's been great, especially since it's been so darn cold out.<br />
<br />
It's been so cold I've been wearing my super thick socks and I've finally broken down and put my cuddle duds on. With this cold weather one just has to embrace it or the cold is going to really get to you.<br />
<br />
With this soup recipe it'll warm you up and you won't mind eating any leftovers.<br />
<br />
<b><u>Chicken Curry Soup</u></b><br />
6 T butter, cubed<br />
4 ribs of celery, chopped<br />
3 medium carrots, shredded<br />
1 medium green pepper, finely chopped<br />
1 medium onion, chopped<br />
1/4 C + 2 T flour<br />
1 1/2 t curry powder<br />
3/4 t salt<br />
1/2 t pepper<br />
1 1/2 C milk<br />
1 carton (32 oz) chicken broth<br />
2 C water<br />
4 medium potatoes, peeled and cubed<br />
1 can (83/4 oz) whole kernel corn, drained<br />
2 1/2 C shredded cheddar cheese<br />
<br />
2 Chicken breasts, cubed<br />
1 T fresh parsley <br />
<br />
1. In a 6 qt stockpot, heat the butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in the flour, curry powder, salt and pepper until blended.<br />
2. Gradually stir in milk. Add broth, water, potatoes, corn and chicken; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.<br />
3. Stir in cheese until melted. Add the parsley and serve.<br />
<br />
Adapted from The Taste of Home Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-49314501608324646642014-11-02T16:24:00.000-06:002014-11-02T16:24:43.686-06:00Banana Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OtVkeTXaFus/VFanQZAuzmI/AAAAAAAAAyQ/hHJtzSHTjrM/s1600/IMG_0766.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-OtVkeTXaFus/VFanQZAuzmI/AAAAAAAAAyQ/hHJtzSHTjrM/s1600/IMG_0766.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Banana Cake</span></td></tr>
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<span style="font-size: large;">Well it's getting to one of my favorite times of the year! I love November. Not because of the cold and snow, but because of the anticipation of Thanksgiving coming. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> Thanksgiving is one of my favorite holidays. There are so many reasons that I like this holiday. For starters it is the official kick off to the Christmas holiday shopping. Who doesn't like Black Friday shopping. All those people who brave the crowds is amazing. More power to you. </span><br />
<br />
<span style="font-size: large;"> Now I don't actually go out to the stores and shop on this day, I do it from the comfort of my computer. It's quick. It's easy and a lot of times there is free shipping. How simple is that?!</span><br />
<br />
<span style="font-size: large;"> I also love planning the Thanksgiving meal. That is the fun part. Over the course of the next few weeks I'll be slowly picking up those items that will keep for the big day. Like stuffing mix, pickles, olives and canned goods. It just gives me the warm fuzzies.</span><br />
<br />
<span style="font-size: large;"> I also anticipate the short work week. My students are only in class Monday and Tuesday. Wednesday is reserved as a work day for us teachers. As soon as that clock strikes 4:00 we will all be making a bee line home for some rest and relaxation.</span><br />
<br />
<span style="font-size: large;"> I also get into all the Christmas music. I love that radio station that starts playing Christmas music on Thanksgiving day all day, everyday until it's December 26th. I just love it. It's programmed on my car radio, my kitchen radio and of course the radio in the main living room. </span><br />
<br />
<span style="font-size: large;"> Although today's recipe has nothing to do with Thanksgiving I just had to share with all of you because it was the yummiest banana cake that I've ever tasted. I did not make this cake it was made by my son's girlfriend. It was so good that I asked if I could get the recipe and put it on my blog and she was kind enough to oblige. </span><br />
<br />
<span style="font-size: large;"> This cake is a great way to use up those overly ripe bananas that we all have staring us in the face on a regular basis. She tells me it is super easy to make and after looking at the recipe it looks like it is very easy to make and who doesn't like easy not to mention it tastes great? </span><br />
<br />
<span style="font-size: large;"> So have a go at this recipe and let me know what you think.</span><br />
<br />
<span style="font-size: large;"><b><u>Banana Cake</u></b></span><br />
<span style="font-size: large;">1 yellow cake mix (any kind, super moist is best. Leave out 1egg for the bananas)</span><br />
<span style="font-size: large;"><b><u></u></b> </span><br />
<span style="font-size: large;"><b><u></u></b>3-4 really ripe bananas</span><br />
<br />
<span style="font-size: large;">Bake as directed on box.</span><br />
<br />
<span style="font-size: large;"><u><b>Frosting</b></u></span><br />
<span style="font-size: large;">1 container of Cool Whip</span><br />
<span style="font-size: large;">1 packet of Banana Pudding mix or Banana Cream Pudding mix</span><br />
<br />
<span style="font-size: large;">For the pudding put in 1 cup cold milk and mix and let it set.</span><br />
<br />
<span style="font-size: large;">Combine Cool Whip/Pudding. Frost when cake is cool. Store in refrigerator. </span><br />
<span style="font-size: large;">(If you use the Banana Cream Pudding mix it tastes just like you're eating Banana Cream pie in a cake.) </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> </span><br />
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Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-70836200649022576992014-10-16T04:00:00.000-05:002014-10-16T09:51:03.940-05:00Crockpot Beef Stew <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SV2N0NkrTgw/VD7xT4bfF9I/AAAAAAAAAxs/LQkknUizy98/s1600/IMG_0760.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-SV2N0NkrTgw/VD7xT4bfF9I/AAAAAAAAAxs/LQkknUizy98/s1600/IMG_0760.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Stew</td></tr>
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Well I'm on Fall break. At least that's what my students are calling it. The kids get the whole week off and us teachers are doing training and conferences the first part of the week. I was wise and scheduled all my conferences today for the morning so I had the afternoon to work on lesson plans. So now I'm all ready with my lessons for next week and I can relax and just chill for the next 4 days.<br />
<br />
I've got a lot of plans for the next 4 days. First off I'm planning on sleeping in a bit. I haven't slept in for quite some time now and I really need some extra Z's. In fact I so tired that I could probably take a nap right now, but I hate to waste any time with a nap.<br />
<br />
I also want to do some cake decorating this long weekend. I just bought some doll cake pans and I want to practice making some doll cakes. They should be pretty easy to do. I think I'm going to make a bride and some bridesmaids with a fall theme of course.<br />
<br />
One other thing that I want to do is some quilting. I've got a black and white quilt that is sandwiched and ready to be quilted. Now all I've got to do is sit down and do some serious quilting on it. It shouldn't take too long. In fact I should be able to get it done over the weekend if I do a little bit every day.<br />
<br />
While I'm doing all these things I'm thinking that making some meals in the crockpot is probably a must. I love when I can just throw everything in the crockpot and let it do its thing. This recipe that I'm sharing today is one of those perfect recipes for just that. I made this a couple weekends ago when I was on the run. I just put it all in the crockpot and went about my business and when dinner time came it was ready. It's a great fall/winter meal that everybody will love.<br />
<br />
<b><u>Crockpot Beef Stew</u></b><br />
3 carrots, slice<br />
2 potatoes, cubed<br />
2 lbs stew meat, cut into bite size pieces<br />
2 C water<br />
2 beef bouillon cubes<br />
1 t Worcestershire sauce<br />
1/2 t garlic powder<br />
1 bay leaf<br />
1/4 t salt<br />
1/2 t pepper<br />
1 t paprika<br />
1 large onion, chopped<br />
2 celery ribs, sliced<br />
<br />
2T cornstarch <br />
1/3 C cold water<br />
<br />
Combine all ingredients in crockpot except cornstarch and 1/3 cup water. Mix well. Cover. Cook on low 8 hours. Once stew is cooked dissolve cornstarch and 1/3 cup water. Stir into meat mixture. Cook on High until thickened, about 10 minutes. (If you don't have cornstarch you can substitute 1/4 cup flour.)<br />
<br />
Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-9468836156761950402014-09-30T18:39:00.001-05:002014-09-30T18:39:29.851-05:00Sweet and Sour Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-E127h3gmyew/VCs6p3BAGmI/AAAAAAAAAxg/EctUcxAjIjc/s1600/IMG_0758.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-E127h3gmyew/VCs6p3BAGmI/AAAAAAAAAxg/EctUcxAjIjc/s1600/IMG_0758.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet and Sour Chicken</td></tr>
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Oh it's been a busy month. With helping my mom out and school starting again I haven't had time for much of anything. I'm even having a hard time fitting the gym in these days. I am, however, hopeful that things will start being less hectic and I can get to some real cooking and baking not to mention sewing and quilting.<br />
<br />
I love the fall months for making those home cooked meals. There is something about a nice hot meal when you get home from work or a good hearty Sunday supper. I also don't mind a sweet treat every now and then either.<br />
<br />
Well I happen to make some time yesterday to make one of my favorites,sweet and sour chicken. It is fairly quick to make and doesn't require a lot of ingredients. I could just gorge myself on this stuff. I did have self control this time and saved some to take for lunch the next day.<br />
<br />
This recipe makes enough for a family of four with perhaps a little left over for those that would take some for their lunch the next day. I always serve it with rice, which I make in my rice cooker. Usually I cut the green pepper into smaller pieces, but I was in a super rush so they got a little chunky. Oh well, it still tasted great!<br />
<br />
Hope you enjoy this one and hope to be posting a little more regularly.<br />
<br />
<u><b>Sweet and Sour Chicken</b></u><br />
2-3 boneless, skinless chicken breast<br />
1 T oil<br />
1 can (20oz) pineapple chunks<br />
1/3 C water<br />
3 T vinegar<br />
1 T soy sauce<br />
1/2 C brown sugar<br />
3 T corn starch<br />
1 large green pepper, cut into small chunks<br />
Hot cooked rice<br />
<br />
Cut chicken into bite size pieces and cook in oil. Set chicken aside. Drain pineapple, reserving juice. Set pineapple aside. Add water to juice to measure 1 cup; pour into a large skillet. Add 1/3 c water, vinegar, soy sauce, brown sugar, and cornstarch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, chicken and green pepper. Simmer, uncovered for 20 minutes or until heated through. Serve over rice.Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-48801913529488506622014-08-28T04:00:00.000-05:002014-08-28T04:00:00.996-05:00Peach Pie <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hPfsas2EGUQ/U_6gFVdCZFI/AAAAAAAAAxM/o2i9GssBklg/s1600/cooking%2B001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-hPfsas2EGUQ/U_6gFVdCZFI/AAAAAAAAAxM/o2i9GssBklg/s1600/cooking%2B001.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peach Pie</td></tr>
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It's peach season! If you haven't been to your local farmers market or the nearby grocer you better get there soon. Peaches are in full swing right now and they don't last long.<br />
<br />
I went to Bob's Produce Ranch to get my peaches. Bob's Produce ranch is a little grocer in my town that sells some of the best produce around. They also have a fabulous meat market too. But this time my mission was to get some peaches.<br />
<br />
Colorado peaches sell for about $40.00 a crate. That is so expensive and if you're going to buy a crate you better make something with them because you'll never be able to eat them all before they start to go bad.<br />
<br />
I did not, however, buy a crate this year. Instead I bought about 6 peaches that was going for $3.49 a pound and then I bought a crate of bruised peaches for $5.49. These bumped and bruised peaches were great for making peach pie. In fact I ended up making 2 peach pies in less than one week.<br />
<br />
I've never made a peach pie before, but I thought it couldn't be too hard. My guess was completely right. It was super easy to make the crust and peeling and cutting up the peaches was very easy too.<br />
<br />
The recipe that I used was from my handy dandy Betty Crocker Picture Cookbook. It is my trusted cookbook when I'm not sure how to go about making something. It also has some very good pictures for you to look at so you have an idea of what to do and how it should look.<br />
<br />
So why not make yourself a peach pie while it's peach season. It's easy and it tastes amazing!!!<br />
<br />
<b><u>Pastry Crust for Two-Crust Pies</u></b><br />
For an 8"pie<br />
1/2 C sifted flour<br />
3/4 t salt<br />
1/2 C shortening<br />
3 T water<br />
<br />
Mix together the flour and salt. Cut in the shortening using a pastry blender until it looks like course particles the size of peas. Sprinkle with water a tablespoon at a time mixing lightly with a fork until the flour mixture is moistened. gather dough together with the fingers so it cleans the bowl. Press into a ball. Roll out or keep in waxed paper in refrigerator until needed. (I put in refrigerator and roll out once the peach mixture is ready. I cut the dough in half and roll the dough ball in between wax paper.)<br />
<br />
<b><u>Peach Filling</u></b><br />
For an 8" pie<br />
3 C peaches peeled and sliced<br />
2/3 C sugar<br />
1/3 t cinnamon<br />
1 T flour<br />
1 T butter<br />
<br />
Mix the peaches, sugar, cinnamon, and flour together. Pour into pie shell. Dot with butter. Put top crust on and cut slits on top. Bake at 425 for 35 minutes or until crust is golden brown.<br />
Cool pie on wire rack. Serve slightly warm. This pie should be refrigerated once cooled. <br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com1tag:blogger.com,1999:blog-5319220149830758968.post-85911862343813721032014-08-21T04:00:00.000-05:002014-08-21T04:00:06.126-05:00Carmel Nut Brownie Bars<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-P7ja8pRcLl0/U_VFZpqyHII/AAAAAAAAAwM/Ai6Z_WLLxxg/s1600/cooking%2B001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-P7ja8pRcLl0/U_VFZpqyHII/AAAAAAAAAwM/Ai6Z_WLLxxg/s1600/cooking%2B001.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carmel Nut Brownie Bars</td></tr>
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If you know anything about me you know that I love brownies. Quoting the famous Dr. Seuss,<br />
<i> "I will eat them in a boat. I will eat them with a goat. I will eat them here or there. I will eat them anywhere."</i> I'm always up for the challenge of trying a new brownie recipe.<br />
<br />
Today I'm reviving an old tried, but true brownie recipe. This recipe is a very old recipe that I acquired from a dear friend many years ago. We lost contact with each other over the years, but I still love making these bars.<br />
<br />
The nice thing about these bars is that you start with a box cake mix. About the most difficult part of the recipe is not eating the carmels as you unwrap them. I used the microwave to melt the carmels. I just stirred the mixture about every 30 seconds until it was melted.<br />
<br />
Hope you enjoy these as much as I do.<br />
<br />
<u><b>Carmel Nut Brownie Bars</b></u><br />
1package German Chocolate cake mix<br />
1 can evaporated milk (small can)<br />
6 ounce package semi-sweet chocolate chips<br />
<br />
nuts ( I used pecans)<br />
1 1/2 stick butter, melted<br />
1 package of carmels <br />
1/3 C milk<br />
<br />
Preheat the oven to 350 and grease a 9X13 pan. Combine cake mix, evaporated milk and butter. Put 1/2 of the batter in the pan and bake 6 minutes. In the meantime, combine milk and caramels in a microwavable bowl and melt in microwave, stirring every 30 seconds. Remove pan from oven and put chocolate chips and melted carmel mixture on top. Put the rest of the batter on top and bake for 15-20 minutes. Let them cool before cutting. Store in an airtight container.<br />
<br />
Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com1tag:blogger.com,1999:blog-5319220149830758968.post-547936823964441452014-08-11T14:04:00.001-05:002014-08-11T14:04:52.042-05:00Summer Shandy Pancakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-7MH743vaG5U/U-kSIKgRR1I/AAAAAAAAAtc/jDCjtkdAmEM/s1600/pancake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-7MH743vaG5U/U-kSIKgRR1I/AAAAAAAAAtc/jDCjtkdAmEM/s1600/pancake.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer Shandy Pancakes</td></tr>
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<br />
This past Saturday I went to Chippewa Falls, Wisconsin to tour a brewery. Not just any brewery, it was the<a href="https://leinie.com/AV.aspx?returnUrl=Lodge.aspx" target="_blank"> Leinenkugel Brewery</a>. It's a favorite beer for both my husband and I. It's pretty much all we drink around here for beer.<br />
<br />
My favorite beer is the Summer Shandy. I wish they sold it year round, but of course because of the lemon flavor it is only sold during the summer months. I usually stock up on it towards the end of summer so I can have some as we enter into fall. I did, however, get to taste the Orange Shandy while at Leinekugel's. I did like that too. This shandy comes out in the fall, so at least I'll have a comparable shandy to drink until my favorite is available again.<br />
<br />
I did look over their website before going on Saturday and I found some recipes. Recipes that involve beer. The first one I found was a beer batter for fish. Well I didn't have any fresh fish so I filed that recipe for next year or when someone is kind enough to give me some fish from their fishing trip. The next one I found was for pancakes and I thought why not.<br />
<br />
It's been awhile around here, but we are accustom to having a Sunday breakfast where we can all sit around and enjoy good food and conversation. It just seemed like the perfect weekend to do the Shandy Pancakes. (Seemed almost sinful using beer on a Sunday morning breakfast, but we got over that.) I'm sure we will make these when we go camping some time soon here.<br />
<br />
The pancakes were very good. I added blueberries to them which I thought made it taste even better. Surprisingly the pancakes did not taste like beer. I could taste the lemon flavor though. Now someone who doesn't drink beer regularly probably could taste the beer, but I don't think it would be an overwhelming flavor.<br />
<br />
If you enjoy drinking beer and want a little history/education on the
process of making beer, go do the tour. We had a great time and want to
do it again. In the meantime here's some pancakes for that Sunday breakfast you've been dying to have.<br />
<br />
<br />
<b><u>Summer Shandy Pancakes</u></b><br />
3 cups all purpose flour<br />
2 tablespoons sugar<br />
3 teaspoons baking powder<br />
1 teaspoon salt<br />
3 eggs<br />
1 cup Summer Shandy<br />
1 1/2 cup milk<br />
1/3 cup butter, melted<br />
1 cup blueberries, optional<br />
<br />
In a large bowl combine flour, sugar, baking powder, and salt. Set aside. In a separate bowl beat eggs on medium speed until frothy. Add beer, milk and melted butter. Add the egg mixture to the flour mixture and beat until smooth.<br />
Pour 1/4 cup of batter on a hot greased griddle. Flip pancakes when the edges appear dry.<br />
<br />
<span style="font-size: x-small;">Recipe from Jacob Leinenkugel Brewing</span>Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com1tag:blogger.com,1999:blog-5319220149830758968.post-3389127875336110982014-08-02T08:48:00.000-05:002014-08-05T17:19:50.658-05:00Pool Table Cake<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-nw_S3Envcac/U-FYZ0xDETI/AAAAAAAAAtM/GBa_a4252es/s1600/pool+table+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-nw_S3Envcac/U-FYZ0xDETI/AAAAAAAAAtM/GBa_a4252es/s1600/pool+table+1.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pool Table Cake</td></tr>
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<br />
Well I've made another goofy cake this year. Last year it was a barn cake. The year before that it was a boob cake. I try to make something a little unique and different, although I don't think I'll ever surpass the boob cake. But I'll keep trying.<br />
<br />
Anyways this year I made a pool table cake, complete with pool balls. Let me tell you making those pool balls was an experience. I've never made cake pops before so this was my first go of it. I just want to say why doesn't the package say to add shortening or oil to the candy melts? It would have gone a lot smoother for me. So hey everybody when melting those Wilton candy melts add a little cooking oil or shortening so the candy gets pourable.<br />
<br />
OK, I'm off my soap box. Once the candy melts are melty and liquidity you can take your cake pop or cake ball and spoon the melted candy over it. Then just gently shake off the excess. I did mine on sticks to I could then put the stick in some Styrofoam and wait for the candy coating to harden.<br />
<br />
Oh about the picture I don't know what happened to the green frosting on the cake.For some reason the pictures on my phone are not streaming to my computer. And yes my photo streaming is on. Anyways I took a quick picture with my camera and this is what I got. I know it was a humid day yesterday, but I have no idea why the color changed on in the green. Oh, well I guess it's just the spills that happen on a pool table. I think next time I have such a large are to color I'm going to go and try those color sprays. I think that would have looked a little more professional.<br />
<br />
There really is no recipe today. I used a box mix for this cake and I used the Wilton's cake decorating frosting to frost and make the cake balls. Here's the link to the frosting <a href="http://melaniesminnesotamorsels.blogspot.com/search/label/Frosting" target="_blank">recipe</a>. I also did a lot of googling on cake pops and cake balls to figure out how to make them.<br />
<br />
To make the cake balls I simple crumbled up a layer cake and added some frosting to be able to form the cake into balls. I then froze them for like 3 hours and trust me I could have froze them longer. Once they were frozen I spooned the melted candy coating over the balls and let them harden.<br />
<br />
Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-74811053940087687602014-07-27T10:01:00.001-05:002014-07-27T10:01:46.764-05:00Peanutty S'Mores Brownies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3N6YmT71zsY/U9UPr5dlFnI/AAAAAAAAAss/fw-nMJEZEcI/s1600/IMG_0710.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-3N6YmT71zsY/U9UPr5dlFnI/AAAAAAAAAss/fw-nMJEZEcI/s1600/IMG_0710.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanutty S'Mores Brownies</td></tr>
</tbody></table>
<div style="text-align: center;">
If you like brownies and s'mores you're going to love these bars.</div>
<div style="text-align: center;">
</div>
Ok, so it's been a few days longer than I planned on for posting this recipe, but it seems like I'm always running. I don't think I know how to relax any more. It's just go, go, go!<br />
<br />
My mom got suddenly and seriously ill just before Easter and it seems like now I have become a part time nurse/caregiver. Not that I mind but it's a lot of driving around. The constant doctor visits, pharmacy trips, general shopping for essentials not to mention the care of her physically and cleaning of her apartment. Whoa! That's a lot.<br />
<br />
It's kind of looking like she's on the mend though and hopefully things will be getting a little less hectic for me and she'll be feeling a lot better.<br />
<br />
I made these brownies, but forgot to take a picture of them in the pan before I left the house. When I got back the family had already cut into them, so I had to settle for a picture of a bar. Don't think any of the pictures does it justice. They just look so much better in person and they taste divine.<br />
<br />
Even though I sprayed the pan with cooking spray I should have sprayed farther up the sides. The marshmallows kind of stuck on the sides so just remember to spray the pan well.<br />
<br />
<b><u>Peanutty S'Mores Brownies</u></b><br />
8-10 whole graham crackers<br />
1 box fudge brownie mix (plus ingredients per instructions on the box)<br />
2 Cup miniature marshmallows<br />
1 Cup milk chocolate stars<br />
2/3 Cup chopped peanuts<br />
<br />
1. Preheat oven to 350.<br />
2. Spray a 9X13 cake pan with cooking spray. Arrange graham crackers in a single layer, breaking crackers as needed to fit in all the corners. Set aside.<br />
3. Prepare brownie mix according to package directions and spread batter over the graham crackers.<br />
4. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.<br />
5. Sprinkle marshmallows over top, then chocolate stars and chopped peanuts.<br />
6. Bake 5-8 minutes longer or until marshmallows are slightly puffed and golden brown.<br />
7. Coll completely on wire rack before cutting.<br />
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Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-36484536365381468912014-07-16T04:00:00.000-05:002014-07-16T04:00:05.754-05:00Chocolate Sugar Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-K5xP1fSybmk/U8XmXiQc-qI/AAAAAAAAAsc/PPpJ1wCbQBU/s1600/IMG_0706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-K5xP1fSybmk/U8XmXiQc-qI/AAAAAAAAAsc/PPpJ1wCbQBU/s1600/IMG_0706.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Sugar Cookies</td></tr>
</tbody></table>
Today was one of those days that just didn't feel like summer. It felt more like a fall day. It was very cool out. In fact I wore jeans and a sweatshirt most of the day. When its cool like this it's time for me to turn the oven on and do some baking, since heating up the house is a good thing when the temp is in the 60's.<br />
<br />
I was in search for something different that I hadn't tried before. I was in search of something chocolate. I found the perfect choice with these chocolate sugar cookies. They taste like a brownie. i could see adding these to a bowl of vanilla ice cream and drizzling some chocolate syrup on top.<br />
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Now of course these cookies are superb all by themselves. One has to have some self control with these babies because they are so moist and chocolatey that you just want to keep on eating. They go perfect with a tall glass of milk and satisfy that craving for chocolate.<br />
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So go ahead and make some. You'll be happy you did! </div>
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<div style="text-align: left;">
<b><u>Chocolate Sugar Cookies</u></b></div>
<div style="text-align: left;">
1 C butter, softened</div>
<div style="text-align: left;">
1 1/2 C brown sugar</div>
<div style="text-align: left;">
2 eggs</div>
<div style="text-align: left;">
1 t vanilla</div>
<div style="text-align: left;">
3/4 C cocoa powder</div>
<div style="text-align: left;">
2 C all purpose flour</div>
<div style="text-align: left;">
1 t baking soda</div>
<div style="text-align: left;">
1 t salt</div>
<div style="text-align: left;">
1/2 C sugar for rolling</div>
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<br /></div>
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Cream butter and brown sugar together and mix until fluffy. Add eggs and vanilla mixing well. In a separate bowl combine cocoa powder, flour, soda and salt. Slowly add this mixture to the wet mixture. Mix well.</div>
<div style="text-align: left;">
Refrigerate for 1 hour. </div>
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Using a cookie scoop, scoop out dough and roll into a ball. Then roll in sugar and place on a greased cookie sheet. Place cookies 2 inches apart on cookie sheet and bake at 350 for 10 minutes.</div>
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Let cookies cool 8-10 minutes on cookie sheet and remove and place on cooling racks to cool completely.</div>
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<div style="text-align: left;">
<span style="font-size: xx-small;">Recipe from http://chocolatechocolateandmore.com</span></div>
Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-21684408401063318472014-07-11T11:25:00.001-05:002014-07-11T11:25:33.249-05:00Rhubarb Bread<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oI3rVqM04fk/U8AJ4dxvNyI/AAAAAAAAAsE/vt6uJ1l3JgM/s1600/IMG_0695.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-oI3rVqM04fk/U8AJ4dxvNyI/AAAAAAAAAsE/vt6uJ1l3JgM/s1600/IMG_0695.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rhubarb Bread</td></tr>
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<div style="text-align: center;">
Aww yes! Another rhubarb recipe.</div>
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I just couldn't resist. After all I've got a few rhubarb plants growing in my garden now and I really miss having all those yummy rhubarb treats that my mom made when I was a kid.</div>
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I've never made bread before using rhubarb so I thought why not give it a try. I thought the cake had turned out well and I figured that the bread wouldn't be much different than the cake.</div>
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Turns out the bread is AMAZING!!! Super moist and full of sweet rhubarb flavor. I know you're saying right now that rhubarb is tart. Well yes it is, but in this recipe you taste the sweet tartness of the sugars mixed with the rhubarb. </div>
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This recipe makes two loaves. The loaves don't rise like a traditional loaf of bread. It's a little more dense. My family obviously loved it because when I got up this morning one loaf was already gone and they had started on the second one. </div>
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This recipe I got out of my mom's hometown newspaper, <a href="http://www.bladepublishing.net/" target="_blank">The Browerville Blade</a>. A small town in northern Minnesota. Cute little town. I have fond childhood memories of visiting my grandparents in this town. </div>
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<u><b>Rhubarb Bread</b></u></div>
<div style="text-align: left;">
1 1/2 C brown sugar</div>
<div style="text-align: left;">
2/3 C oil</div>
<div style="text-align: left;">
1 egg</div>
<div style="text-align: left;">
1 C sour milk (1cup milk & 1 t vinegar)</div>
<div style="text-align: left;">
1 1/2 C flour</div>
<div style="text-align: left;">
1 t salt</div>
<div style="text-align: left;">
1 t pure vanilla</div>
<div style="text-align: left;">
1 1/2 C diced rhubarb</div>
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1/2 C chopped pecans</div>
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<br /></div>
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<u><b>Topping</b></u></div>
<div style="text-align: left;">
1/2 C sugar</div>
<div style="text-align: left;">
1 T butter, melted </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Combine first seven ingredients; stir in rhubarb and nuts. Mix well; Pour into two greased loaf pans. Mix 1/2 cup sugar and 1 tablespoon melted butter. Mix and spread over batter in loaf pans. It will have gritty texture. I sprinkled it on with my hands. Bake at 325 for one hour. </div>
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<span style="font-size: xx-small;">Adapted recipe from Browerville Blade.</span></div>
Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-6150410463501556042014-07-03T18:00:00.000-05:002014-07-04T08:27:40.848-05:00Happy 4th of July! <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-y4KoBib8RNU/U7arrUwQriI/AAAAAAAAArs/dQYsQlhlzkc/s1600/IMG_0689.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-y4KoBib8RNU/U7arrUwQriI/AAAAAAAAArs/dQYsQlhlzkc/s1600/IMG_0689.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frosted Banana Bars for the 4th!</td></tr>
</tbody></table>
Today I'm not making the typical red, white and blue recipe that you'll find on most blogs as we get ready to celebrate the fourth. However, one could easily make this recipe red, white and blue by simply adding some sprinkles.<br />
<br />
As I get ready to go camping I couldn't help but notice that I've got some very ripe bananas that I needed to do something with. I thought that since my son and his girl are going to the cabin I would make a pan of <a href="http://melaniesminnesotamorsels.blogspot.com/2010/09/frosted-banana-bars.html" target="_blank">banana bars</a> for them to take with. Of course I'll jazz them up a bit and add some very colorful sprinkles so they look a little more festive for the fourth.<br />
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I've posted this recipe before on my blog, but it is truly one of my families favorites and I thought why not put a slight twist on it to make it appropriate for the upcoming holiday. Now don't worry that no one will eat these treats, they are super moist and delicious and of course once you add the red, white and blue sprinkles who can resist.<br />
<br />
Enjoy and have a Happy 4th of July!<br />
<br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><u><b>Frosted Banana Bars</b></u></span></span><br />
<br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><u><b> </b></u>1/2 C butter or margarine, softened</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">1-1/2 C sugar</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">2 eggs</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">1 C (8oz) sour cream</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">1 t vanilla extract</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">2 C all-purpose flour</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">1 t baking soda</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">1/4 t salt</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">2 medium ripe bananas, mashed (about 1 cup)</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><br />
</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>Frosting:</b></span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">1 pkg. (8oz) cream cheese, softened</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b> </b>1/2 C butter or margarine, softened</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">2 t vanilla extract</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">3-3/4 to 4 C confectioners sugar</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><br />
</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">In
a mixing bowl, cream butter and sugar. Add eggs, sour cream and
vanilla. Combine flour, baking soda and salt; gradually add to the
creamed mixture. Stir in banana. Spread into a greased 15-in X 10-in X
1-in baking pan or 2 9-in X 13-in baking pans. Bake at 350 for 20-25
minutes or until a toothpick inserted near the center comes out clean.
Cool. For frosting, in a mixing bowl, beat cream cheese, butter and
vanilla. Gradually beat in enough confectioners' sugar to achieve
desired consistency. Frost bars. Store in the refrigerator. <b>Yield: </b>3-4 dozen</span></span>Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0tag:blogger.com,1999:blog-5319220149830758968.post-14178971656723564552014-06-27T04:00:00.000-05:002014-06-27T04:00:00.282-05:00Fresh Rhubarb Coffee Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LsVrMLZ0RYc/U6sQzScHBQI/AAAAAAAAArM/iiben-Ak3lA/s1600/IMG_0670.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-LsVrMLZ0RYc/U6sQzScHBQI/AAAAAAAAArM/iiben-Ak3lA/s1600/IMG_0670.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rhubarb Coffee Cake</td></tr>
</tbody></table>
I'm trying out a brand new recipe today. I got it from my mom and she found it in her hometown newspaper. So when I was over at her apartment caring for her I decided to write it down and give it a try. After all I've been looking for some recipes to use the rhubarb that I have in my garden.<br />
<br />
This is the first year that I could use my rhubarb. I had just planted it last summer and I guess the golden rule is to wait a year before picking it. Anyways I finally got to use it. I also had to go to my mom's old house and take a little from her plants before she sells her place.<br />
<br />
I like the rhubarb at my mom's house because it is the thicker stalks. I think it makes better pies than the thinner rhubarb. So I did take one of the plants from her yard and planted it in my garden. Of course I did ask her permission first. I think she liked the idea that I would have one of her plants growing in my garden now that her house will be gone soon. So now I've got a little variety with the rhubarb.<br />
<br />
Anyways I had plenty of rhubarb to make some coffee cake and little something more that I'll share at another time. My family couldn't wait until it was done baking this morning. It did smell good and I too was anticipating eating this coffee cake for breakfast. The wait was worth it. The cake has delicious flavor and was very moist. We all had two pieces. Too yummy!<br />
<br />
The recipe say to serve warm with whipped cream, but I did not have whipped cream available and felt it was not necessary for breakfast. Now if I was serving it as a dessert then I would definitely top it off with some whipped cream.<br />
<br />
<u><b>Fresh Rhubarb Coffee Cake</b></u><br />
1 C brown sugar<br />
1/2 C white sugar<br />
2/3 C oil<br />
1 egg<br />
1 C buttermilk or sour milk<br />
2 1/2 C flour<br />
1 t salt<br />
1 t soda<br />
2 C chopped fresh rhubarb<br />
1/2 C chopped nuts ( I used pecans)<br />
1 t vanilla<br />
1/4 C butter, melted<br />
1/3 C sugar<br />
<br />
Combine sugars, oil, egg and milk. In a separate bowl combine flour, soda, and salt; stir into egg mixture. Stir in rhubarb, nuts, and vanilla. Pour batter into a greased 9X13 pan. Drizzle butter over batter; sprinkle with 1/3C sugar. Bake at 325 for 35-40 minutes. Serve warm with whipped cream. Anonymoushttp://www.blogger.com/profile/11734308182766957093noreply@blogger.com0