Category: MISC

Alexis’ Mini Apple Bundt Cakes

Alexis started a new job at a hospital a few weeks ago and is starting to fit in with her coworkers. You know how it is when you start a new job. You start to figure out who you like and those you realize, “Man, he wasn’t just having a bad day….he’s always an a**hole!”

Anyway, the other day she wanted to surprise them by bringing in a breakfast treat. She took the Zucchini Bread recipe from the Better Homes & Gardens New Cookbook (10th Ed. 1984) and changed it into something entirely different.

Alexis’ Mini Apple Bundt Cakes
Yields: 4 dozen

1 1/2 cups all-purpose flour
1 tsp cinnamon, fresh grated
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp nutmeg, fresh grated
1 cup sugar
1 cup fuji apple, peeled and finely grated
1/4 cup canola oil
1 egg
1/4 tsp lemon peel

Garnishes: Agave nectar and powdered sugar

Mix the first 6 ingredients together in a mixing bowl. In another bowl, mix the sugar, apple, oil, egg and lemon peel together.

Mix the two bowls together just long enough to get them combined. Then walk away and let it sit for 10 minutes (The walk away tip courtesy Alton Brown’s waffle recipe).

Preheat your oven to 350f. Using a greased mini bundt pan (or a cup cake tin), fill each cup a little over half full with the batter.

Bake on the middle rack for 20 minutes or until a toothpick/cake tester comes out clean. Remove to a cooling rack and let rest for 10 minutes.

Drizzle with agave nectar.

Sprinkle with powdered sugar.

And then try to hide them from your family until they are cooled because they tend to disappear quickly even if you ARE cooking them for SOMEONE ELSE!

If you follow my blog at Nibble Me This, you know I am NOT a sweets kind of guy. I don’t eat much pie or cake. These little beauties were good and I MIGHT have taken one or four before Alexis started packing them up 🙂 But in my defense, you get to pop a whole (mini) bundt cake into your mouth, how could I resist that?

(Side note: If you have a round grill or know someone who does, enter my cast iron grate giveaway on my blog. It should be delivered by Christmas if you win and makes a ‘GRATE’ gift for the griller in your life. It’s over a $100 value and is one of my favorite grill tools.)

Sweet Potatoes, Carrots and Onions Glazed in a Maple Brown Sugar (and a little Bourbon) Sauce

Our Krazy Kitchen is collecting side dish recipes from our Thanksgiving meal.  What a terrific idea, since the difference in Thanksgiving and Christmas meals is mostly the enthusiasm for the food.  Personally, I think I like Thanksgiving best.  No pressure of gift giving or decorations; it’s just a day to celebrate food and family.


So, submit away.  I want to see what spectacular things you all made!


I think this rates as spectacular.  We had 4 adults and 3 children around our Thanksgiving meal.  We ate at 2 PM and again at about 8 for the leftover rush.  This was the only dish that was completely gone… no leftovers.


That must count for something.


And, it was the easiest thing I made for the meal…


3 Large Sweet Potatoes, peeled, quartered and sliced about 1/2 inch thick
5 carrots, peeled and sliced about 1/2 inch thick
2 Granny Smith Apples, peeled, cored and sliced into 1/2 inch segments.


You get the idea, you want to have all the pieces about the same size, so they are all cooked evenly.


For the glaze, I mixed together…


1/2 cup Maple Syrup
1/4 cup Brown Sugar
1 shot (ounce and a half) of Bourbon


the alcohol will cook out, leaving that earthy nutty hint of taste behind.


And mix, coating each piece with the glaze.  I cooked mine covered in a 350 degree oven for 1 hour to get everything soft.  Then i uncovered for an additional 15 minutes to get the outside just a little bit crispy.


So good.  Like I said, it was gobbled up, even by the kids (they liked the apples and carrots best).


And now, I need your help.


I have a very exciting give away being run on my site right now.  


Oh! NutsOh Nuts is a wonderful company.  Specializing in mail order ingredients you may not be able to get locally (dried Papya, Figs, Mangoes and Blueberries for an example).  



Raw Cashews
I am a HUGE fan of the “raw” cashews you can buy in bulk.  If all you have had is the oil coated, over salted cashew, you really haven’t tasted the true taste of a cashew.






Chocolate Pretzel Dark Chocolate Basket

They also have ready made gift baskets (like these chocolate covered pretzels in a dark chocolate basket), perfect to let your fingers do your Christmas shopping for you.


And of course, I always order a pound or two of the Chocolate Rocks.  Soft, candy coated and a fun way to make chocolate chip cookies a little different… Or how about making Rocky Road Brownies really look… Rocky!


So, here’s the deal, one lucky winner will get a $25 virtual gift certificate straight from the nut elf at Oh Nuts! They ship daily, so you will be able to get an order in and received before Christmas!


But, I have an opportunity that I would like to pursue with this company.  But, I need a show of strength in this contest.  I need several more comments (easy to enter, just make a comment on that days blog and you are entered) to be taken seriously by OH NUTS!


So, please do me a favor, come over to my post, A $25 GIVEAWAY and Wacky Uncle Dave Bakes Cookies for Their Drive Home.  Make a comment and sit back and wait for your win!!!


You will be doing yourself a favor to get an opportunity to get some terrific raw ingredients in time for your Holiday baking… And I sure will appreciate it!


Thanks for the chance to do the ad and lay it all out for you.


Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

 … I CAN COOK THAT! 

And so can you!


…

Cherry Almond Chocolate Clusters — Ellie Krieger

I had to share this with you.  It is the easiest recipe, has loads of variations, and is a delicious candy.  If you make a variation, please let me know at Comfy Cook – http://comfycook.wordpress.com.  My link and pics are not working.  This happened, not too long ago, and it seemed to be a Word Press issue.  I will just have to wait and see.
Cherry Almond Chocolate Clusters – adapted from Ellie Krieger
Ingredients:
  • 1 cup(s) nuts, almonds, toasted in a dry skillet over a medium-high flame until fragrant, stirring frequently, 3 to 5 minutes and coarsely chopped
  • 1/2 cup(s) cherries, dried tart, coarsely chopped
  • 6 ounce(s) dark chocolate, 72% cacao, finely chopped
* I did not coarsely chop any of the above.  I did not think, that the dried cherries whole, were a problem.  The nuts already were cut into slivers and only had to be roasted.  I broke the chocolate into pieces, rather than anything smaller.
Method:
  • In a medium bowl, toss together the almonds and cherries. Line a baking sheet with waxed paper.
  • Melt half the chocolate in the top of a double boiler over 1 inch of barely simmering water, over the lowest possible heat, stirring frequently. Remove the pan from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom, and set it aside for a moment.

  • Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
  • Stir the fruit/nut mixture into the chocolate.
  • Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1 inch apart.
  • Put them in the refrigerator to set for 15 minutes.
  • Store and serve at room temperature.

    •   

As far as I am concerned, you can mix and match, with this recipe. I would like dried apricots with pecans or dried blueberries with walnuts. What about dried apples and any of the nuts. Or, we could mix the fruit in one recipe. Some dried mango with blueberries and apples. It is all up to taste.

PICKLED CARROTS

Pickled Carrots

(makes 2 cups)
3/4 cup warm water
1/2 cup distilled white vinegar
4 tablespoons sugar
2 tablespoons salt
1 pound carrots (peeled and cut to match stick size)
  • Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
  • Place the carrots in a container and cover with the pickling liquid.
  • Let pickle for at least and hour and store in the fridge for up to a week.

aprons 3

Easy Apple & Blackberry Cake

Easy Apple & Blackberry Cake
1 12 ounce bag blackberries, picked over, halved and rinsed
1 Granny Smith apple, peeled, cored and diced
1/2 cup brown sugar
1 teaspoon orange zest
1/4 cup orange juice
1 + 1/8 teaspoon cinnamon, divided
2 JUMBO eggs
1 cup + 1 tablespoon sugar
1 stick unsalted butter, melted and cooled
1 teaspoon vanilla
1/4 cup sour cream
1 cup flour
1/4 teaspoon kosher salt
  • Preheat the oven to 325 degrees.
  • Mix together the brown sugar, cinnamon and orange zest until well blended.
  • Mix together blackberries, apple pieces, brown sugar mixture and orange juice.
  • Pour into a 13×9 casserole dish or a 10″ pie plate. 
  • Using a mixer, beat eggs for 2 minutes.
  • Add 1 cup sugar, melted butter, vanilla, and sour cream.  Beat until well blended.
  • Add flour and salt.
  • Pour batter over fruit, covering fruit entirely.
  • Mix the remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon together; sprinkle cinnamon sugar over the batter.
  • Bake at 325 degrees for 50 minutes or until a toothpick inserted comes out clean.
  • Serve warm or at room temperature.

Save Room for Dessert…Chocolate Pudding Pie

On our Thanksgiving dessert table there was a sweet potato pie, a chocolate cake, a platter of Italian cookies, a tray of pralines, and a chocolate pudding pie, as requested by my husband.  This is an easy pudding recipe, as there are no eggs to temper.  It’s also super creamy, and oh so delicious.  I made my own pie crust, but a frozen crust will work perfectly fine.  My sister requested that I make the pie again for our Christmas dessert table, and as she says, “I don’t even like pie, but this was out of sight!”

CHOCOLATE PUDDING PIE
1 1/3 cups sugar
1/2 cup cocoa
1/3 cup cornstarch
1/8 teaspoon salt
2 cups half & half
2 cups milk
2 ounces semi-sweet chocolate, chopped
1 tablespoon + 1 teaspoon vanilla extract
1 pre-baked 9″ pie crust
Whipped cream, for garnish

  • Combine sugar, cocoa powder, cornstarch, and salt in a medium-sized saucepan.
  • Over medium heat, whisk in the 2 cups of half & half until the mixture is smooth, then add the 2 cups of milk.
  • Continue stirring mixture over medium heat until mixture comes to a boil and thickens; this will take about 10 minutes.
  • Turn off heat, and add chopped semi-sweet chocolate and vanilla, stirring until chocolate melts.
  • Pour the pudding into the prebaked crust and refrigerate until pudding sets, about 2 hours.
  • Slice and serve with whipped cream, if desired.

WEEKLY MENU

This is going to be a week of finally trying a few bookmarked recipes. I’m also going to be posting a few scrumptious Thanksgiving recipes for homemade green bean casserole and the “BEST EVER” apple pie!
Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 11/29 CEREAL SANDWICHES Heather’s GREEN & WHITE CHILI
Tuesday 11/30 TOAST LEFTOVERS SPLIT PEA SOUP using last week’s ham bone
Wednesday 12/1 YOGURT SOUP Ree’s CHICKEN with TOMATOES & GARLIC
Thursday 12/2 FRUIT CHEESE & FRUIT Chris’ TURKEY HOT BROWN CROSTINIS
Friday 12/3 OATMEAL C.O.R.N. Michelle’s FRENCH COUNTRY CASSOULET
Saturday 12/4 OUT leftovers Chris’ GARLIC POTATO SOUP
Sunday 12/5 SCRAMBLED EGGS & BACON TAILGATING FOOD Ree’s FAVORITE MEATLOAF

WEEKLY MENU

This is going to be a week of finally trying a few bookmarked recipes.

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 11/29 CEREAL SANDWICHES Heather’s GREEN & WHITE CHILI
Tuesday 11/30 TOAST LEFTOVERS SPLIT PEA SOUP using last week’s ham bone
Wednesday 12/1 YOGURT SOUP Ree’s CHICKEN with TOMATOES & GARLIC
Thursday 12/2 FRUIT CHEESE & FRUIT Chris’ TURKEY HOT BROWN CROSTINIS
Friday 12/3 OATMEAL C.O.R.N. Michelle’s FRENCH COUNTRY CASSOULET
Saturday 12/4 OUT leftovers Chris’ GARLIC POTATO SOUP
Sunday 12/5 SCRAMBLED EGGS & BACON TAILGATING FOOD Ree’s FAVORITE MEATLOAF

TAILGATING TIME

We’re HUGE football fans!  Well, it’s that time of year again! Football season is already way too many weeks old (where does the time go?) and that means it’s time for tailgating again, serious football food and game day buffets.  Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  I like mine really cold please with a side of lime!
Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday. I can’t wait to see what you’ll be bringing!
It’s Tailgating Time!

HOSTED BY: 

Tamy at 3 sides of Crazy 

Lyndsey at Tiny Skillet 

Martha at Seaside Simplicity 

Martha will be back with us next week.

Would you like to be a host of Tailgating Time too? 
Leave me a comment here with your email or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food!

HOLIDAY WREATHS

Good Morning everyone, Tamy here again.  Today I’m filling in for Emily and I thought I’d offer you this easy and colorful recipe for the upcoming Christmas season.  Kids LOVE these! Well, to be honest so do the adults.

My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the front steps for her arrive just to see them and know they were there. She always made them soooooooooo pretty and perfect!

HOLIDAY WREATHS
(these are better when they are made a few days ahead)

30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots
  • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

Veggie Tales by Kris!

Salsa is not just for dipping! It makes a great side salad for any dish (like chicken or fish). I also love Israeli Salad! How else do you eat your salsa?

For salad: 

(toss all ingredients into a bowl)
1/2 can kidney beans, rinsed
1/2 cup corn niblets
1/2 avocado scooped out in chunks
1 cup whole cherry tomatoes
1 red pepper, diced
1/2 cup chopped cilantro
2 scallions, chopped finely
1 lime, juiced
1 tablespoon olive oil
salt and pepper to taste

SALTED CHOCOLATE COOKIE DROPS

This recipe was inspired by my good friend Barbara’s candy recipe for Salted Chocolate over at Kitchen Comforts.
SALTED CHOCOLATE COOKIE DROPS
  • 2 1/2 cups all-purpose flour
  • 1/2 cup Hershey’s cocoa
  • 1 teaspoon baking soda
  • 1 1/4 cups unsalted butter, softened
  • 1 1/2 cups (packed) brown sugar
  • 1/2 cup sugar
  • 1/2 teaspoon sea salt
  • 1 Heath bar, chopped into bits
  • 1 1/2 teaspoon vanilla extract
  • 10 ounces milk chocolate, chopped into small chips
  1. Sift the flour, cocoa and baking soda together.
  2. Preheat oven to 350 degrees.
  3. Beat the butter on medium speed until soft and creamy. Add the sugars, salt and vanilla extract and beat for 2 minutes more.
  4. Add the flour mixture and mix just until well blended.
  5. Add chocolate pieces and mix only to incorporate.
  6. Line baking sheets with silicone mats.
  7. Roll into 1 inch balls.
  8. Press down slightly as you place them on the baking mat about an inch apart.
  9. Bake for 10-12 minutes.
  10. If needed press down slightly with the back of the spatula as you remove them from the oven.
  11. Cool for 5 minutes before removing from mats.
Makes about 4-6 dozen cookies.