Author: QuiltLady

CARROT BRAN MUFFINS

CARROT BRAN MUFFINS – MOIST, JUICY and ADDICTIVE! 
Yield: 1 dozen
1-1/2 cups all-purpose flour
1 cup Kelloggs ALL Bran cereal crushed
1/2 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
¾ teaspoon ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
3/4 cup buttermilk
1/2 cup SAFFLOWER oil
3 tablespoons molasses
1-1/2 cups grated carrots
1-1/2 cups GOLDEN raisins

  • Preheat oven to 375 °F.
  • In a bowl, combine bran cereal and buttermilk. Let stand for about 5 minutes. 
  • Combine the eggs, brown sugar, oil and molasses; add to bran mixture.
  • Sift together the flour, baking powder, baking soda, sea salt and cinnamon.
  • Stir bran mixture into dry ingredients just until moistened. 
  • Fold in carrots and raisins.
  • Fill greased or paper-lined muffin cups three-fourths full. 
  • Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. 
  • Cool for 5 minutes before removing from pan to a wire rack. 
  • Serve warm.

    • PINEAPPLE UPSIDE DOWN CHEESECAKE with CARAMEL SAUCE

    Cheesecake Factory inspired Pineapple Upside-Down with CARAMEL SAUCE

    Cheesecake Ingredients
    Filling ingredients for Cheesecake (see recipe below)

    3 tablespoons maraschino cherry juice

    For Pineapple Upside-Down Cake

    2 2/3 cups all-purpose flour
    6 tablespoons cornstarch
    1 cup butter, softened, plus 1/2 cup, melted
    2 1/4 cups sugar
    5 large eggs
    2 teaspoons vanilla
    2 tablespoons Malibu coconut or pineapple rum
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 1/4 cups buttermilk
    1 1/2 cups firmly packed brown sugar
    Two 20-ounce cans pineapple slices in juice, drained well

    Cheesecake Factory Pineapple Upside-Down Cheesecake Recipe

    Make the Cheesecake Filling
    • Make the cheesecake filling as directed below.
    • Pour batter into the springform pan and slowly drizzle maraschino cherry juice on top; Use a knife to swirl cherry juice into the batter.
    • Cook the cheesecake according to the directions outlined in the original recipe.
    • Cover and place in the refrigerator to cool for 4 hours so.
    Make the Pineapple Upside-Down Cake
    • Preheat the oven to 350 degrees Fahrenheit; Spray two 9-inch round cake pans with nonstick cooking spray and cover with flour.
    • In a large bowl with an electric mixer, beat the softened butter until creamy. Gradually add sugar and beat until fluffy. Add eggs, 1 at a time, and beat well after each addition. Stir in the vanilla and rum and set aside.
    • Combine flour, cornstarch, baking powder, and salt. Add the flour mixture into the egg mixture alternately with the buttermilk.
    • Place ¾ cup brown sugar into each pan. Pour ¼ cup melted butter over the brown sugar. Arrange the pineapple slices over the brown sugar.
    • Pour equal amounts of batter over the pineapple and bake for about 40-45 minutes. The cakes are done when a toothpick inserted in center of the cakes comes out clean. #Remove cakes from the oven and allow them to cool in the pan for 10 minutes. Invert the cakes onto wire racks to cool completely.
    Assembling the Cake
    • Place one layer of pineapple upside-down cake on a serving platter.
    • Carefully place the cheesecake layer on top of the pineapple upside-down cake and top with the second pineapple upside-down cake layer.
    • Cut cheesecake into slices and serve garnished with fresh whipped cream.

    Original Cheesecake Factory Cheesecake Ingredients

    Filling
    2 pounds full-fat cream cheese, warmed to room temperature
    1 1/4 cups sugar
    1 cup sour cream, warmed to room temperature
    1/4 cup all-purpose flour
    5 eggs
    1 tablespoon vanilla extract
    1 tablespoon lemon juice
    • Heat the oven to 475 degrees
    • Set a large shallow pan or skillet filled with 1/2-inch of water into the oven. The cheesecake pan should be able to fit inside easily.
    • In a large bowl, mix the graham crackers, nuts, and cinnamon.
    • Slowly pour in the butter. Mix with hands to distribute butter evenly.
    • Wrap aluminum foil around the bottom of a greased, 9-inch springform pan (to prevent leakage from the water bath).
    • In a large bowl, beat the cream cheese with an electric mixer on low speed.
    • Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
    • When mixture is blended, pour it into the springform pan.
    • Place the cheesecake pan into the water bath in the oven. 
    CARAMEL SAUCE

    1/2 cup heavy cream
    4 tablespoons butter, softened
    2 tablespoons light corn syrup
    3/4 cup sugar
    2+ tablespoons water

    • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
    • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
    • Remove from the heat and carefully fold in the cream mixture.
    • Cook over medium heat stirring frequently until caramel is bubbling.
    • Serve warm.
    • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
    • Microwave20-30 seconds to soften refrigerated caramel before serving.

    NOT QUILTING IS NOT AN OPTION!

    Many of you may remember my passion for quilting from before the medical hassles of the last few years.  I’m so ready to get back to it and think my strength is almost there.  You can see my quilt adventures here and here.  My first quilt was a grandmother’s flower garden Christmas tree skirt that I made for my cousin.  It was all done by hand and even won awards at the LA County Fair.  I never got a good picture of it but am hoping she’ll get me one this year.  One of my favorites is an Island Batik quilt I designed for her and I.  We each have a sister quilt that go together.
    About 10 years ago I met a woman who would become a kindred spirit.  It was like we’d always known each other.  Dawna just happened to own a quilt shop and I feel in love all over again with quilting when I took her beginning machine quilting class at Bolts in the Bathtub.  She now also has a blog, Stitches from the Tub.  
    It was there that I met Tiffany from Needle in a Hayes Stack.  Tiffany is a gifted pattern maker and has an eye for color and design that is unbelievable.  Both Tiffany and I adore batiks.  Adore is actually a tame word for the love we have.  Our stashes are huge.
    This is the first one I want to finish.  I was working on it when I got sick.
     
    A few years ago I taught my niece Amber to quilt and that memory brings a special smile to my face as today is her 21st birthday.  Here she is with her first quilt.  One of the things I taught her about was choosing patterns and colors to match.  Below is an excerpt from a post I did about that subject.
    ~WORKS EVERY TIME~
    I just had a conversation with a friend about not being able to choose colors for a quilt pattern. She’s having a tough time with knowing when and how colors go together. So here’s a quick, easy and inexpensive trick that I learned at a quilt show.

    Do you know what these are? They’re those little prism toys you can get in Cracker Jacks or as a party favor at a children’s birthday party. I got the lady bug at a quilt show, but the megaphone was from a girl scout carnival.

    What you do is put all the fabrics you are thinking of choosing into a stack (bolts work really well) then step back and use this little toy as a kaleidoscope. If any one fabric stands out, remove it and start again. Keep this up until you have the fabrics you need and they make a continuous kaleidoscope pattern where no one color or fabric stands out by itself.

    BLACK BOTTOM BANANA CREAM PIE

    BLACK BOTTOM BANANA CREAM PIE

    PURE HEAVEN – A cloud of whipped cream layered over a rich rum custard, bananas and a chocolate-covered shortbread crust. SORRY NO PICTURES OF IT SLICED YET, BUT JUST KNOW THAT IT IS DELICIOUS LAYERS OF PURE HEAVEN!

    8 servings  
    Prep: 30 minutes
    Cook: 5 minutes
    Chilling: minimum 30 minutes

    9-10″ deep dish pie plate sprayed with PURE – I like to use my Pyrex french white tart pan
    4-8 Tablespoons butter
    2-3 cups crushed gingersnaps and vanilla wafers mix (you decide which flavor you prefer)
    1 regular size cool whip*
    12 ounces semi-sweet chocolate
    1 1/2 cups cold whole milk
    1-5.1 ounce Jell-O Cheesecake flavored instant pudding
    1/2 teaspoon rum extract
    2 bananas
    1 small baskets raspberries

    • Melt butter and mix into cookie crumbs. Push into bottom of pie plate firmly.
    • Melt 6 ounces of the chocolate chips and mix together with 1/3 of the cool whip until well mixed and smooth (microwave about 45 seconds, but you could use double boiler if you prefer melting the chocolate first and then adding cool whip). Spread on top of crumb crust.
    • Slice bananas and layer over chocolate layer saving a few for garnish if you like. If you save a few for garnish, be sure to douse them with lemon juice to prevent browning.
    • Mix together milk, rum extract and pudding mix. Whisk together until smooth and thick. Fold in 1/3 of the cool whip. Spoon over top of chocolate mixture.
    • Melt the other 6 ounces of chocolate chips and mix together with 1/3 of the cool whip until well mixed and smooth. Spread over pudding layer.
    • Chill at least 30 minutes before serving. Just before serving garnish with cool whip, banana slices and raspberries. For a more decadent looking dessert add a few pieces of shaved chocolate.

    *When I first take the cool whip from the freezer I slice it into thirds pie style to make it easier to work with. 

    Ingredients

    • 2 boxes (5.3 oz. each) all-butter shortbread cookies broken
    • 1/4 teaspoon salt
    • 5 tablespoons unsalted butter, 3 tbsp. melted and 2 tbsp. cold
    • 3 ounces bittersweet chocolate (60% to 70% cacao), in 3 hunks
    • 2 cups whole milk
    • 1/2 cup granulated sugar
    • 1/4 cup cornstarch
    • 4 large egg yolks
    • 1 tablespoon amber rum
    • 1 cup heavy cream, chilled
    • 1 teaspoon pure vanilla extract
    • 2 large bananas
    • 1 tablespoon confectioners’ sugar

    Directions

    1. Using a food processor, mix the shortbread with a pinch salt; process in long pulses until finely ground and beginning to stick to the sides. Add the melted butter and pulse just until incorporated. Transfer the crumbs to a 9-inch pie plate and press evenly into the bottom and up the sides. Freeze the pie shell.
    2. Place 2 oz. chocolate in a small bowl and set aside. In a heavy saucepan, whisk together the milk, granulated sugar, cornstarch and remaining salt. Whisk in the egg yolks over medium-high heat until the custard boils and is very thick, about 5 minutes. Remove from the heat, measure out 1/2 cup of the hot custard and add to the bowl of chocolate; let sit for a minute (the chocolate will melt by itself). Meanwhile, whisk the remaining 2 tbsp. (cold) butter into the custard in the saucepan. Stir in the rum and transfer the rum custard to a heatproof bowl. Refrigerate until well chilled, stirring occasionally, about 2 hours.
    3. Meanwhile, stir the chocolate custard, then stir in 1 tbsp. cream and the vanilla. Remove the pie shell from the freezer and spread the chocolate custard across the bottom. Refrigerate to firm up.
    4. Working over the pie shell, cut the bananas into 1/4-inch thick slices, letting them fall to cover the bottom. Spoon the rum custard over the bananas, smoothing the top. Refrigerate for 2 hours to set.
    5. Whip the remaining cream with the confectioners sugar until it forms soft peaks. Spread on top of the rum custard and refrigerate for at least 20 minutes or until serving time.
    6. Just before serving, using a vegetable peeler, shave curls off the remaining 1 oz. chocolate onto the top of the pie.

    31 DAYERS #7

     

    Now while I do not normally get political over here, I will say this.  I believe that in today’s world we are never given both sides of the story and we need to open our minds and do the research before making any decisions.
     
    Do not fear the enemy, for they can take only your life.
    Fear the media, for they will distort your grasp of reality and destroy your honor.
    ~unknown origin

    31 DAYS OF INSPIRATIONAL QUOTES CATCH UP POST

     

    • It is during our darkest moments that we must focus to see the light. ~Aristotle Onassis 
    • Find a place inside where there’s joy, and the joy will burn out the pain.  ~Joseph Campbell
    • The best and most beautiful things in the world cannot be seen or even touched – they must be felt with the heart.  ~ Helen Keller  
    • Nothing is impossible, the word itself says ‘I’m possible’! ~Audrey Hepburn 
    • We can’t help everyone, but everyone can help someone. ~Ronald Reagan 
    • Judge each day not by the harvest you reap but by the seeds you plant. ~Robert Louis Stevenson

    2012 – 31 DAYERS

    I found this over at Seaside Simplicity and know it’s just what I need to get me moving in the right direction.  So I’m joining up with a month long blogging challenge.  I get my best inspiration from a good challenge.
     
    I too am few days late but I’m jumping in anyway. You too can still sign up to participate if you are interested. You might just want to head over to pick up some motivation, inspiration or meet some new fellow bloggers.  
    I’m committing to posting 31 days inspirational quotes.  Hope you will play along too!

    BAKED EGG BOATS

    BAKED EGG BOATS
    1 (13.2 oz) Pillsbury Simply Rustic French Bread, sliced in half, crosswise
    2-4 slices bacon
    2 JUMBO eggs
    2 tablespoons heavy cream
    2 slices Havarti cheese
    1/4 cup grated sharp cheddar
    2 scallions, finely sliced
    1 pinch coarse salt and freshly ground pepper

    • Preheat oven to 350˚.
    • Place bread halves on a lightly greased baking sheet. Slide into the oven and bake for about 20 minutes. 
    • While these bake, dice the bacon and cook until crispy. Remove the bacon from the skillet and drain on paper towels. 
    • Remove loaves from oven and slice a long hole in the middle of them, lengthwise. Pull out some of the dough filling inside each loaf, creating little boats. 
    • Lay the slice of Havarti inside the cavity, creasing it into the edges to make a deep hole.
    • Whisk together the eggs and heavy cream until well blended. 
    • Add the bacon, cheese, scallions, a pinch of salt and pepper. Whisk to combine.
    • Pour the filling into each loaf boat and top with grated cheddar.
    • Bake an additional 20 to 25 minutes, until set in the center and golden brown.
    • Serve immediately!

    BEST DIVORCE LETTER EVER

    I found this on my SIL’s facebook page and am still LMAO.  I hope you enjoy it too.

    Dear Wife,
    I’m writing you this letter to tell you that I’m leaving you forever. I’ve been a good man to you for 7 years & I have nothing to show for it. These last 2 weeks have been hell. … Your boss called to tell me that you quit your job today & that was the last straw. Last week, you came home & didn’t even notice I had a new haircut, had cooked your favorite meal & even wore a brand new pair of silk boxers. You ate in 2 minutes, & went straight to sleep after watching all of your soaps. You don’t tell me you love me anymore; you don’t want sex or anything that connects us as husband & wife. Either you’re cheating on me or you don’t love me anymore; whatever the case, I’m gone.

    Your EX-Husband

    P.S. don’t try to find me. Your SISTER & I are moving away to West Virginia together! Have a great life!

    Dear Ex-Husband
    Nothing has made my day more than receiving your letter. It’s true you & I have been married for 7 years, although a good man is a far cry from what you’ve been. I watch my soaps so much because they drown out your constant whining & griping Too bad that doesn’t work. I DID notice when you got a hair cut last week, but the 1st thing that came to mind was ‘You look just like a girl!’ Since my mother raised me not to say anything if you can’t say something nice, I didn’t comment. And when you cooked my favorite meal, you must have gotten me confused with MY SISTER, because I stopped eating pork 7 years ago. About those new silk boxers: I turned away from you because the $49.99 price tag was still on them, & I prayed it was a coincidence that my sister had just borrowed $50 from me that morning. After all of this, I still loved you & felt we could work it out. So when I hit the lotto for 10 million dollars, I quit my job & bought us 2 tickets to Jamaica But when I got home you were gone.. Everything happens for a reason, I guess. I hope you have the fulfilling life you always wanted. My lawyer said that the letter you wrote ensures you won’t get a dime from me. So take care.

    Signed, Your Ex-Wife, Rich As Hell & Free!

    P.S. I don’t know if I ever told you this, but my sister Carla was born Carl. I hope that’s not a problem.