QuiltLady – Page 240 – Chasing MY Life WHEREVER it Leads ME

CHOCOLATE BLISS BROWNIES

This is another recipe I originally found over at Two Peas & Their Pod. Ironically she found the recipe for these decadent Chocolate and Peanut Butter Lover’s Brownies from Jessica of Delish’s new cookbook, Seriously Delish which is sitting in my bookshelf. You mean to tell me this recipe was here the entire time and I didn’t know it? Shhh, don’t tell hubby, he’ll be mad I haven’t made them before now! He is a chocolate and peanut butter fanatic – “You got chocolate in my peanut butter, no you got peanut butter on my chocolate”… from this vintage 80’s Reese’s TV commercial.

This is a Chocolate and Peanut Butter Lover’s dream come true – fudgy brownies with a layer of peanut butter, a layer of chocolate ganache AND peanut butter cups on top! These brownies are too good to be true! PURE BLISS! If you love chocolate and peanut butter, you will go CRAZY for these brownies! They are truly to die for – pure cloud floating heaven! BUT, even better is that you can change up this recipe just by changing which candy bars or combinations of candy bars you chop up for the top of the ganache. I’ve tried the original recipe with Reese’s as is and have tried it also with ROLOS, KIT KATS and MOUNDS. They are ALL good and have a distinct flavor despite the rest of the recipe being exactly the same each time.

Do yourself a serious favor and make these brownies SOON! They are a new favorite here at our house and I know they will be for you too!

CHOCOLATE BLISS BROWNIES
Yield: Serves 10-12
Prep Time: 20 minutes
Total Time: 1 1/2 hours

BROWNIES
12 tablespoons unsalted butter, cut into pieces
3 1/2 ounces semisweet chocolate, chopped
3/4 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 large eggs, plus 1 egg yolk, lightly beaten
2 teaspoons vanilla extract
2/3 cup chocolate chips

Preheat the oven to 350.
Spray a 9×13-inch baking dish with nonstick spray.
Add the butter and chopped chocolate to a microwave-safe bowl and microwave until melted, 30-60 seconds. Once the chocolate is semi-melted, stir constantly to melt the rest. Set aside and allow the mixture to cool for 5 minutes.
In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter-chocolate mixture and granulated sugar.
Whisk in the eggs, egg yolk, and vanilla extract, stirring until a smooth batter forms.
With a large spoon, mix in the dry ingredients JUST until combined.
Stir in the chocolate chips.
Add the batter to the baking dish.
Bake until the brownies are set and no longer jiggly in the middle, 25-30 minutes.
Remove from the oven and let them cool for 30 minutes.

FILLING
1 cup creamy peanut butter, melted
1/2 cup powdered sugar
1 tablespoon coconut oil

Stir together the melted peanut butter, powdered sugar, and coconut oil until smooth. The warm peanut butter will melt the coconut oil as you stir until well blended.
Pour the filling over the brownies, using a spatula to spread it around the top.
Let cool completely and firm up, about 20 minutes.

TOPPING
8 ounces milk chocolate, chopped
1/2 cup heavy cream
1 1/2 cups chopped peanut butter cups

Add the chocolate to a large bowl.
Heat the cream in a small saucepan over medium heat just until it bubbles around the edges. Remove the cream from the heat and pour it over the chocolate.
Let the mixture stand for 30 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes.
Pour it over the top of the brownies, then cover with the chopped peanut butter cups.
Let the brownies sit for 30 minutes to set up before cutting.

NOTE: The brownies will stay fresh for 2 to 3 days at room temperature if covered or kept in an airtight container. You can also keep them in the fridge, they will last a few days longer.

PLAIN OL’ CHEESECAKE – YUMMY!

PLAIN OL’ CHEESECAKE

For the crust:

1 3/4 cups ginger snap/vanilla wafer crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, softened
1 1/3 cups maple sugar
1/2 teaspoon salt
1/2 teaspoons pure vanilla extract
2 teaspoons blackberry extract
1 teaspoon lemon juice
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

To make the crust:

Butter a 9-inch springform pan—choose one that has high sides. Mine is square.
Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist.
Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides.
Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes.
Set the crust aside to cool on a rack while you make the cheesecake.
Reduce the oven temperature to 325°F.

To make the cheesecake:

Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and truly creamy, about 5 minutes.
With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla and blackberry extract.
Add the eggs one by one, beating for a full minute after each addition. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.
Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and open the door a crack.
Allow the cheesecake to sit for another hour.
After 1 hour, carefully remove from the oven and leet the cheesecake come to room temperature on a cooling rack.
Run a knife around the edge of the pan to loosen sides.
When the cake is cool, cover the top lightly and chill the cake for at least 6-8 hours, although overnight would be better.

Serving:

Remove springform sides. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.

Storing:

Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 31 of 2017

Did you have a great weekend? Ours was full of errands, cooking and racing. Because of the crowds here we try really hard to go no where from Friday afternoon through Monday. So, we have begun to really enjoy our homebody weekends.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

Last week was pretty nice until Friday and Saturday when the heat indexes surged upward again to unbearable around 120, but they are supposed to drop again this week to just around 100 – won’t matter much with the threat of rain every day though with the humidity. I really am ready to leave this 2 season (late spring and horrible summer) place and go back to ALL 4 seasons!

ON THE BREAKFAST PLATE

Scrambled eggs and green tea

AS I LOOK AROUND THE HOUSE

The bug guy is coming Wednesday for our quarterly spray so today is going to be my deep clean day before he does that, but at least the clutter is all picked up and ready for the deep clean.

WEEKLY TO DO LIST & HOUSE PROJECTS

LAUNDRY… just a couple loads
LIVING AREAS… mostly tidy, but need to do dusting and floors
KITCHEN… ready for it’s DEEP clean
STUDIO…ready for it’s DEEP clean
YARD… A little pruning and deadheading of some blooms
BLOG… still working on some recipe updating from my old blogs and am scheduling the posts I move over to slowly migrate day by day into the new blog.

MONDAY – DEEP CLEAN

TUESDAY – APPOINTMENTS & ERRANDS

WEDNESDAY – BUG GUY, SORTING and PACKING

THURSDAY – PAINT MAILBOX, PRUNE BACKYARD

FRIDAY – MOVIE or BOWLING

SATURDAY – WORK AROUND HOUSE, RACING

SUNDAY – WORK AROUND HOUSE, RACING

CURRENTLY READING & TELEVISION / DVR

Had a MAJOR DVR glitch last week after a power outage from the phone guys working in the area pulling in new fiber optic cable and in the end LOST ALL of the Christmas movies I had been stockpiling on the DVR from the July premiere on Hallmark! Not to mention we had to go without television while we waited for the new DVR to be shipped to us.

There are a couple new shows starting on the Food Network that I’m looking for to.

I’m still only half way through with Book #2, French Roast of Ava Miles’ series for Dare Valley. I keep falling asleep LOL. And then there are my summer standards:

MIDNIGHT TEXAS
THE NIGHT SHIFT – I’m ready for T.C. to come home.
SALVATION – We’ll see where they go with it. I’m still undecided.
AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon and fun side of Tyra.
ZOO – is back. I wasn’t sure I liked the 10 year jump into the future, but am getting used to it since they are using the same characters, just took some adjusting.
FOOD NETWORK STAR – I LOVE Jason and Matt and Rusty. Jason was so funny on the Holiday Baking Championship which he won against professionals. He is pretty innovative with flavor combos and I just love his country accent and euphemisms.
AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon
The Returned
The OA
Friday Night Lights
DATE MY DAD – it’s pretty cute and I want to look as good as Raquel Welch does when I’m her age!
GREAT BRITISH BAKING SHOW – I just love this show – they are always so civilized and nice with recipes that make me WANT to be a better baker. SPOILER ALERT!! NO NO NO I didn’t want Benjaminia to go home!!!!
MASTER CHEF – there are some interesting characters this season and some I can’t wait to see go home as well as a couple I thought I was NOT going to like that are growing on me.
THE “F” WORD – I love this fun new side of Gordon Ramsay with his funny antics and pranks with disguises.

CRAFTS / PROJECTS

I’m starting on a new canvas this week (I hope)

MENU PLANS FOR THE WEEK

I’m still working with old recipes that need new pictures to make them look right with an experiment each week.

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
BREAKFAST	FRUIT & COFFEE	SCRAMBLED EGGS	FRUIT SMOOTHIE	FRUIT & COFFEE	SCRAMBLED EGGS	DUTCH BABIES	HAM & RED PEPPER STRATAS
LUNCH	FRUIT & CHEESE	TUNA TARRAGON	MEAT & CHEESE ROLL-UPS	SALAD	MEAT & CHEESE ROLL-UPS	C.O.R.N.	C.O.R.N.
DINNER	MAC & CHEESE HOTDOG STUFFED PEPPERS	APRICOT ALMOND CHICKEN	BAKED CHICKEN TAQUITOS	C.O.R.N.	HONEY SESAME CHICKEN STIR FRY	HONEY GLAZED FRIED CHICKEN	SOMETHING ON THE GRILL
DESSERT		PEANUT BUTTER BLISS BROWNIES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

Spending a lot of time wondering what makes some people tick. Especially those that are so self-centered and feel they are entitled to everything without having compassion, empathy or even sympathy for others let alone respect for them.

THINGS THAT ARE MAKING ME HAPPY

Two of four tests are completed in helping diagnose the next step in my health process. One was normal, the other was not and the doctor will be able to tell more about that status after tests three and four. Unfortunately tests three and four are a month off so I’m still miserable and unsure until then. Still praying for a non-surgical end to all of this.
“Summer” is half over which means psuedo Fall is not too far off. Real fall never really happens here LOL.

FAVORITE PHOTO FROM THE CAMERA

These days my old Gunny spends more and more time in his favorite position, NAPPING next to his favorite toys. I’m really glad we got him an orthopedic bed a while back. He LOVES his bed!

INSPIRATION

Have a wonderful week and be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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CINNAMON ROLL APPLE PIE

The crust on this pie is absolutely amazing!

CINNAMON ROLL APPLE PIE

Crust Ingredients
1 1/4 cups all-purpose flour, plus extra for rolling
1 stick unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
1/2 teaspoon sea salt
1 heaping teaspoon brown sugar
2-3 tablespoons water, very cold

1 tablespoon butter, melted

cinnamon sugar for sprinkling

Filling Ingredients
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
3/4 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored apples – I used a combination of Granny Smith, Pink Lady and Gala apples
1 1/2 tablespoons Malibu pineapple rum
1 teaspoon vanilla extract

Egg Wash
1 large egg yolk
1 tablespoon cream

In a food processor, combine flour, salt and brown sugar, pulse to mix.
Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.
Remove dough from machine and place on a clean surface. Carefully shape into disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the crust to be flaky. Wrap disc in plastic wrap and refrigerate at least 1 hour.
Position rack in bottom third of oven and preheat to 375°.
Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add rum and vanilla extract.
Remove crust dis from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.
Brush with melted butter and sprinkle with cinnamon sugar.
Roll up like a burrito.
Cut into 1/4 inch rounds.
Lay rounds side by side as close as possible together. Gently flatten with rolling pin.
Place on to a 9-inch pie plate in the center of the pan. Gently press down into the pie dish.
Spoon in apple filling, mounding slightly in center.
Cut puff pastry pieces with a pastry roller to create strips for weaving the lattice top. Pinch edges firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
Stir yolk and cream in small bowl to blend. Brush over top of pie.
Sprinkle with remaining cinnamon sugar.
Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F.
Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly.
Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using.
Transfer to rack; let stand 1 hour.
Serve pie warm or at room temperature.

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HULI HULI CHICKEN

There is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house.

This chicken is soaked in a soy sauce brine, then grilled and brushed with an amazing pineapple juice glaze for the last bit of grilling. This recipe is adapted from Cook’s Country, June 2009 & Tide & Thyme. I changed a few aspects of the recipe by using chicken breasts which is what I had on hand and it cuts down on cooking time. I served it with a bowl of Hawaiian macaroni salad & fresh pineapple wedges which disappeared immediately thanks to hubby.

Huli-Huli Chicken

For the chicken

1 quart water

1 cup Bragg’s Liquid Aminos

1 tablespoon avocado oil

3 garlic cloves, minced

1/2 tablespoon grated fresh ginger

4 pounds bone-in, skin-on chicken piece **

**I used all boneless, skinless breasts and adjusted the grilling time accordingly. The breasts were so much better than bone in pieces!

For the glaze

3 (6-ounce) cans pineapple juice

1/4 cup packed golden brown sugar

1 tablespoon liquid smoke (can omit if using a charcoal grill)

1/4 cup soy sauce

1/4 cup ketchup

4 garlic cloves, minced

2 tablespoons grated fresh ginger

2 teaspoons Asian chili-garlic sauce

Brine Chicken

Combine water and soy in a large bowl.
Heat oil in large sauce pan over medium-high heat until shimmering.
Add garlic and ginger and cook until fragrant, about 30 seconds.
Stir into soy sauce mixture.
Add chicken and refrigerate, covered, for at least 1 hour or up to 8.

Make Glaze

Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger and chili-garlic sauce in a saucepan and bring to a boil.
Reduce heat to simmer until thick and syrupy (you should have about 1 cup), 20-25 minutes.

Prep Grill

CHARCOAL GRILL Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light about 75 coals. When coals are covered with a fine gray ash, spread evenly over the bottom of the grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner.
GAS GRILL **Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes.
Turn all burners to medium-low.
Scrape and oil the grate.

**IF YOU USE LIQUID SMOKE IN THE GLAZE YOU CAN SKIP THE CHIPS.

Grill Chicken

Remove chicken from brine and pat dry.
Arrange skin side up on grill (do not place chicken directly above foil packet).
Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25-30 minutes.
Flip chicken skin side down and continue to grill, covered, until skin is well browned and crisp and thigh meat reaches 170 to 175 degrees, 20-25 minutes longer.
Transfer chicken to platter, brush with half of the glaze, and let rest 5 minutes.
Serve, passing remaining glaze at table.

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BAKED CHICKEN TAQUITOS & RUSTIC CHUNKY GUACAMOLE

Hubby actually found this recipe over at Two Peas & Their Pod and requested I make them soon! Taquitos are just rolled up tacos. Her recipe calls for baking them which I adore since we just don’t do or need the fat, but don’t worry they still get nice and crispy in the oven!

Is there anything any more fun for an appetizer than a plate of FUN Mexican food? Don’t forget to top it with all your favorite toppings too. You can leave all the topping separate and do an appetizer bar for a party. The taquitos are the perfect appetizer or even the whole meal. The more toppings the better in my opinion. I’m going to make it again for Super Bowl! Her recipe is great the way it is, we just added a few additional toppings.

Hubby found this recipe just in time for my grocery shopping day too and I made them the next day for the NASCAR race – so perfect because I made them in advance and wasn’t in the kitchen during the race.

I did omit the step (changing it to brushing them with avocado oil) “Spray the taquitos generously with nonstick cooking spray” as I try to use very little chemicals in cooking and the spray just has an odd taste to me when used directly on food. And I added greenchile verde sauce, diced green onions and diced cilantro to the insides.

BAKED CHICKEN TAQUITOS
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

2 cups shredded chicken (I used rotisserie chicken)
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 cup green chile verde sauce
1 bunch green onions, minced
1/4 cup chopped cilantro
2 teaspoons fresh lime juice
1 cup shredded cheddar cheese or cheddar jack combo
20 corn tortillas *

OPTIONAL TOPPINGS
Salsa
Guacamole
Sour Cream
Diced tomatoes
Shredded lettuce
Chopped Jalapeños
Limes for squeezing
Chopped black olives
Chopped Green Chiles
Chopped Green Onion
Crumbled Queso Fresco
Finely shredded Jack cheese
Finely shredded Cheddar cheese

Preheat the oven to 425°.
Spray a large baking sheet with nonstick cooking spray and set aside.
In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, 1/2 cup green chile verde sauce, chopped green onions and chopped cilantro. Stir until chicken is well coated and everything is well distributed.
Add the shredded cheese and blend well.
Before you roll up the taquitos, place the corn tortillas in between damp paper towels and heat them up in the microwave for 20-30 seconds. Remove from the microwave and fill quickly.
Place 2 tablespoons of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place each tacquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos. Nestling the taquitos tightly keeps them from spreading during baking.
Use a silicone brush to spread a little avocado oil on the tops of the taquitos.
Bake for 15-20 minutes or until taquitos are golden brown and crispy.
Remove from the oven and serve warm with desired toppings.

When I make up the platter, I top the taquitos with the toppings we both like and then do up a side bar for the toppings that we use differently.

NOTE 1*: This will make them easier to roll and keep them from tearing.

NOTE 2**: These tasty snacks can easily be made in advance. You can even freeze the taquitos before you bake them. Lay the taquitos in a single layer, side by side on a baking sheet, cover with saran and freeze. When frozen, place taquitos in a freezer bag and freeze for up to one month. When ready to bake, preheat the oven to 425° and place frozen taquitos on a large baking sheet lined with foil or sprayed with nonstick cooking spray. Bake for 20 minutes.

RUSTIC CHUNKY GUACAMOLE

4 large avocados (black in color, slightly soft to the press)
Juice of 1 large lime
Juice 1 lemon or tangerine
1 bunch green onion, diced
3⁄4 cup loosely packed fresh cilantro, chopped finely
1 large tomatoes, diced
salt, to taste
black pepper, to taste
finely chopped fresh jalapeno (optional)

Slice avocados in half. Discard the seed. Scoop all the meat into a medium bowl.
Add juice of one fresh lime immediately to prevent browning.
Use a fork and mash to desired consistency.
Add chopped onions, tomato, and cilantro, stirring gently to mix ingredients.
Add juice of lemon or tangerine.
Salt and pepper to taste. Stir just slightly, until incorporated.
Add jalapeño to taste.
Serve with your favorite tortilla chips for a dip, or use with your favorite TexMex meal.

NOTE: If you want a very creamy dip use a food processor. Otherwise doing it by hand gives you a rustic chunky guacamole.

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APRICOT ALMOND CHICKEN

APRICOT ALMOND CHICKEN

4-6 boneless, skinless chicken

1 cup Smucker’s apricot jam

3 tablespoons soy sauce

3 green onions, chopped

4 teaspoons apple cider vinegar

1/2 cup sliced almonds**

2 tablespoons butter, melted

Preheat oven to 350˚.
Whisk together the jam, soy sauce, green onion and vinegar.
Put half of the sauce in a shallow bowl and coat each piece of chicken.
Set the other half aside.
Place chicken pieces in a greased baking dish.
Sprinkle almonds over chicken pieces.
Drizzle with butter.
Bake uncovered 30-35 minutes until cooked through.
Serve with reserved sauce.

**I used honey roasted from the salad toppings section of the produce section.

RED VELVET CUPCAKES just like my 5th Birthday Cake

RED VELVET CUPCAKES Yields 12 delicious cupcakes

1 1/3 cups all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
3/4 cup salted butter, firm but not cold – just beginning to soften
1 cup + 2 tablespoons granulated sugar
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract
1/2 cup whole milk
1 teaspoon white vinegar

Preheat oven to 350˚.
In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside.
In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes.
Add in eggs one at a time stirring after each addition.
Now stand back and add red food coloring and vanilla extract and mix until combine.
In a small bowl combine milk and vinegar.
Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition.
Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full.
Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean.
Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture).
Once cooled completely, spread generously with Cream Cheese Frosting

Cream Cheese Frosting
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar

In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed).
Mix in vanilla extract.
Add powdered sugar and beat until smooth.
Frost and go wild – add nuts, sprinkles or cookie crumbs.

BANANA COBBLER or BLUEBERRY COBBLER – YOU DECIDE

I originally found this recipe for Banana Cobbler over at Frugal Antics of a Harried Housewife (unfortunately her website is no more apparently) and we instantly fell in love with it. I made it and it was instantly all gone.

BANANA COBBLER

Author: adapted from Southern Living

1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted (next time I’ll use 6 tablespoons)
3 small or 2 medium bananas
¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg

1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal

1/4 cup chopped walnuts (I added)

In a bowl, stir together the flour, sugar and milk until smooth.
Add the melted butter.
Spread the batter into a greased 11X7 pan.
Slice bananas evenly over batter.
In another bowl, combine remaining ingredients.
Sprinkle over bananas.
Bake at 375 ˚ for 40 minutes or until filling bubbles.
Serve with whipped cream or ice cream.

We loved it. But what I personally loved was the basic template of the recipe. So I tried the same base recipe with a few minor changes, AND traded out BANANAS for BLUEBERRIES and you know what? It was awesome. But what was really awesome was that even though the base was the same, the flavor was unique!

BLUEBERRY COBBLER

1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted

1 bag frozen BLUEBERRIES OR 2 boxes of fresh

¾ cup packed brown sugar
6 tablespoons butter, softened
½ tsp ground nutmeg

1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal

1/4 cup chopped walnuts (I added)

In a bowl, stir together the flour, sugar and milk until smooth.
Add the melted butter.
Spread the batter into a greased 11X7 pan.
Slice bananas evenly over batter.
In another bowl, combine remaining ingredients.
Sprinkle over bananas.
Bake at 375˚ for 40 minutes or until filling bubbles.
Serve with whipped cream or ice cream.

CHINESE CHICKEN SALAD

CHINESE CHICKEN SALAD
1/2 head Napa Valley Cabbage, shredded
2 bunches green onions, sliced thin
1/2 cup shredded carrots
1/2 cup shredded purple cabbage

Toss all together in a large salad bowl.

4 boneless, skinless chicken thighs, seasoned with salt and pepper

In a skillet heat oil over medium high heat.
Add chicken pieces searing and cooking through, turning frequently.
Cool chicken pieces slightly and shred.
Add to salad bowl.

2 tablespoons sugar
3 tablespoons rice wine vinegar
2 teaspoons Bragg’s liquid aminos
1 tablespoon sesame oil
1/4 cup avocado oil

Whisk all together until well blended.
Pour over salad and toss well.

CRISPY noodles (optional)

Top with crispy noodles.

A story worth sharing ~ Grandma’s Hands ~ Author Unknown

Grandma, some ninety plus years, sat feebly on the patio bench. She didn’t move, just sat with her head down staring at her hands.

When I sat down beside her she didn’t acknowledge my presence and the longer I sat I wondered if she was OK.

Finally, not really wanting to disturb her but wanting to check on her at the same time, I asked her if she was OK. She raised her head and looked at me and smiled. “Yes, I’m fine, thank you for asking,” she said in a clear voice strong.

“I didn’t mean to disturb you, grandma, but you were just sitting here staring at your hands and I wanted to make sure you were OK,” I explained to her.

“Have you ever looked at your hands,” she asked. “I mean really looked at your hands?”

I slowly opened my hands and stared down at them. I turned them over, palms up and then palms down. No, I guess I had never really looked at my hands as I tried to figure out the point she was making.

Grandma smiled and related this story:

Stop and think for a moment about the hands you have, how they have served you well throughout your years. These hands, though wrinkled shriveled and weak have been the tools I have used all my life to reach out and grab and embrace life.

“They braced and caught my fall when as a toddler I crashed upon the floor.

They put food in my mouth and clothes on my back. As a child, my mother taught me to fold them in prayer. They tied my shoes and pulled on my boots. They held my husband and wiped my tears when he went off to war.

They have been dirty, scraped and raw , swollen and bent. They were uneasy and clumsy when I tried to hold my newborn son. Decorated with my wedding band they showed the world that I was married and loved someone special.

They wrote my letters to him and trembled and shook when I buried my parents and spouse.

“They have held my children and grandchildren, consoled neighbors, and shook in fists of anger when I didn’t understand.

They have covered my face, combed my hair, and washed and cleansed the rest of my body. They have been sticky and wet, bent and broken, dried and raw. And to this day when not much of anything else of me works real well these hands hold me up, lay me down, and again continue to fold in prayer.

“These hands are the mark of where I’ve been and the ruggedness of life.

But more importantly it will be these hands that God will reach out and take when he leads me home. And with my hands He will lift me to His side and there I will use these hands to touch the face of Christ.”

I will never look at my hands the same again. But I remember God reached out and took my grandma’s hands and led her home.

When my hands are hurt or sore or when I stroke the face of my children and husband I think of grandma. I know she has been stroked and caressed and held by the hands of God.

I, too, want to touch the face of God and feel His hands upon my face.

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ESSENTIAL KITCHEN INGREDIENTS ~ Tools, Condiments and Seasonings ~

This post originally ran as a guest post series for Barbara over at Candy Hearts and Paper Flowers who is hosting the Homemaking September Shape-up. It was an all around comprehensive house to home style of posts to help us get our homes and lives whipped into shape.

I thought about this category for several days and no matter how you look at it, ‘essential kitchen ingredients’ for your kitchen are subjective. I mean if I cooked a lot of oriental food I’m sure I’d find a WOK an essential tool, but I don’t so we’ll approach this the same as we did the pantry, we’ll try to apply logic and I’ll list ‘my’ essentials and then you can interpret any way necessary for your household and the meals you prepare.

As for essential tools I have many that I consider truly essential! But, in reality we can truly get by with very few. I consider a good set of cutting boards, a great set of sharp knives, my cast iron skillet, quality stainless steel pans, spoons, spatulas and tongs a necessity. I try to stay away from most plastics as they do wear quicker and tend to harbor bacteria. I’m still using the same stainless steel tools and cookie sheets I spent a small fortune on 20 years ago, so that expenditure has paid off. The cast iron skillet has been passed down through my hubby’s parents and grandparents and it too is still going strong. I did purchase new heavy gauge stainless steel pots and pans about 10 years ago and they look brand new as stainless cleans so well. I also stay away from all non-stick surfaces as they do wear eventually and I just don’t want that in our food. I do change my cutting boards and rubber spatulas frequently just to be on the safe side despite always running them through the dishwasher at a high heat.As much as I like all my pampered chef toys, they could all be eliminated by using just what I have listed above. Personally I cannot live without my essential Kitchen Aid stand mixer & hand mixer and my Cuisinart mini food chopper. I had a blender, but only used it to make my home made Creamy Tomato Basil soup and the occasional margarita so now just use my Magic Bullet. I don’t even own an electric can opener. I do love my slow cooker and my Magnalite stock pots and roaster, but they too could be substituted with other pots and pans if absolutely necessary.

Now for seasonings, this too is subjective based on the foods you prepare, but honestly if that recipe you cut out of a magazine calls for Herbs de Provence don’t run out and buy it for a one time recipe. It is a combination of herbs you probably already have on hand. It usually contains rosemary, marjoram, basil, bay leaf and thyme. So you can adjust what you have with your own likes. What I consider essential in the spice cabinet around here is kosher salt, sea salt, white & black pepper, celery salt, garlic salt and powder, onion salt and powder, basil, thyme, oregano, marjoram, parsley, paprika, cinnamon, apple pie spice, pumpkin pie spice, PURE vanilla, maple sugar, orange rind, bourbon extract, rum extract and vanilla powder.

In the pantry I have all purpose flour, bread and cake flour, self rising flour, Wondra flour, sugar, brown sugar, powdered sugar, coconut, raisins, cornstarch, baking soda and baking powder, barley, split peas, tapioca, white rice, brown rice and various pastas.

In the way of liquid essentials I have Worcestershire sauce, Bragg’s Amino acids, local honey; white, rice wine, champagne, red wine, balsamic, golden and apple cider vinegars; olive, coconut and avocado oils as well as some cooking wines and sherries.

In the refrigerator I have mayonnaise, ketchup (both homemade when I have the time), mustard (despite my severe allergy everyone else LOVES it), sun dried tomato pesto, Better than Bouillon chicken and beef bases, fresh lemons & limes, minced garlic and chili sauce.

The real key here is to have what YOU need on hand at all times without a lot of effort.

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Author: QuiltLady

Huli-Huli Chicken