DESSERTS – Page 45 – Chasing MY Life WHEREVER it Leads ME

HAPPY BIRTHDAY BAKING PARTNERS – CHALLENGE #13 – LEMON CHIFFON CAKE

It’s our birthday! Our group is turning 1 year old.

Happy Birthday BAKING PARTNERS!!!!

Chiffon cakes are foamy and airy cakes in texture and combine the richness of a butter cake with lightness of a sponge cake. They are leavened primarily with beaten egg whites, just like Angel foot cakes are. In fact, they are very similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well. Even refrigerated, the oil in the cake remains soft and makes it much more tender and contain less sugar than an Angel food cake.

The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927. Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.

Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter. If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans.Saraswathi of Sara’s kitchen suggested this Lemon Glow Chiffon cake.

Prep time: 30 minutes

Baking time: 50 to 55 minutes

Makes: 1 ungreased two piece 10 inch tube pan OR can be halved and baked in 9 inch tube pan or 10 inch round cake pan or 8 inch round cake pan + 6 inch cake pan.

Adapted from The Cake Bible by Rose Levy Beranbaum

Dry Ingredients

2 1/4 cups (8 ounces) cake flour

1 1/2 cups + 2 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoons baking soda

1 ~ 2 tablespoons lemon zest

Wet Ingredients

½ cup canola oil or sunflower oil

3 large egg yolks

2/3 cup water @ room temperature

2 tablespoons lemon juice

1 teaspoon Vanilla essence

For Meringue

1 1/4 teaspoon cream of tartar

2 tablespoons sugar

7 large egg whites

Preheat your oven to 325 degrees.
Use a 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan. Place a ramekin in middle of the pan.
In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest.
With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.
Add the cake flour, baking soda and salt to the bowl.
If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.
Mix for about one minute on medium speed until the batter is smooth and there are no lumps.

In a second large mixing bowl, beat the egg whites until they are foamy.
Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised.
Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
Using a slotted spoon or balloon whisk, add 1/3 of egg whites to your cake batter and gently stir them until they are incorporated.
Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.

Pour the batter into the ungreased pan and run a small metal spatula or knife through the batter to prevent air pockets.
Bake for 50 to 55 minutes or until the cake bounces back when lightly pressed in the center.
Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it until it is completely cool, which can take up to 90 minutes.
Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin.
Pull out the cake and use the palette knife around the bottom of the cake to release it from the base.
Turn it over so that the base becomes the top (I didn’t because I like the rustic look of my funky pan) and sprinkle with a dusting of icing sugar to serve. I used a bourbon lemon glaze.

Cake will stay fresh for 3 days in room temperature, 10 days refrigerated or 2 months frozen.

AN OLD FASHIONED RECIPE FOR COMFORT FOOD ~ APPLESAUCE, HOMEMADE, THE ONLY WAY

In today’s world there are more conveinence foods than the average person can count. Every can, jar, bottle, tube or frozen container is full of preservatives, additives or some form of chemical. As most of you know I DO NOT do any of the above. Our entire meals are made from scratch, a fact that according to my oncologist saved my life. So it’s no wonder I love simple, old recipes! This picture does NOT do this recipe justice!

HOMEMADE APPLESAUCE

10 Honey Crisp apples, washed, peeled, cored and chopped

1 1/2 cups sugar

1 1/2 tablespoons pumpkin pie spice

2 lemons, juiced

2 tablespoons butter

Combine all ingredients in a stock pot*.
Bring to a slow simmer.
Simmer 2 hours +/- stirring regularly.
Simmer until apples are translucent.

I like the applesauce warm, but it’s great warm or cold!

*I like to use a large, but shirt stock pot so more of the applesauce touches the pan.

APPLE BLACKBERRY COBBLER ~ A TASTEBUD TANTILIZER

What better way to celebrate the fourth than with a good old fashioned apple pie? Nope, the perfect combination is apples and blackberries – sweet and tangy. Your taste buds will be in HEAVEN.

1 cup blackberries, halved

2 apples peeled and sliced thin (I use Pink Ladies)

1 cup whole milk

1 cup self-rising flour

1/2 cup butter + 2 tablespoons, both melted separately

3/4 cup fine sugar

1/4 cup packed brown sugar

Pre-heat oven to 350 degrees.
Mix together the fine sugar and flour.
Whisk in the milk.
Whisk in 1/2 cup melted butter.
Pour into well greased bowls or baking dish.
Distribute alternately apples and berries evenly on top of batter.
Mix 2 tablespoons melted butter with brown sugar until crumbly.
Sprinkle on tops.
Bake 45-60 minutes until golden and toothpick comes out clean.

BAKING PARTNERS CHALLENGE #11 CHOCOLATE ECLAIRS

We are a group of home bakers helping each other to achieve baking perfection. Baking partners was begun by Swathi at Zesty South Indian Kitchen. In order to achieve the best results, a perfect recipe and the right techniques are required. We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well. We are planning to try out recipes from books/magazines and cooking shows. Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

This month is an awesome choice of Chocolate eclairs!

Chocolate Eclairs and French laundry Gougeres
This month baking partner’s challenge we are going to learn, Pate a choux pastry, a French pastry, which is used in sweet and savory items. The recipe came from Thomas Keller’s Bouchon Bakery book. I have to admit my first batch turned out wrong, but it was all my fault working too fast. Batch #2 was delicious and perfect. There is also a recipe of chocolate éclairs recipe from Food network’s Alton brown.

Please try to make both recipes if not at least one. If you don’t know what pate a choux is, here is the link you can read about it. We were asked to stick to the recipe as much as possible. You can see step to step tutorial of gougeres making from this link.

Choux Pastry Bouchon Bakery for Éclairs – Makes 15 large Éclairs

Pate a choux for Eclairs
1 ¼ cups All purpose flour
2 tablespoons+ 2 teaspoons Sugar
1 cup Water
4.2 ounces Unsalted butter at room temperature
¾ + 1/8 teaspoon Kosher salt
4 Eggs (use one more if needed)

Get your kitchen aid stand mixer ready with the paddle tool, if you don’t have kitchen aid use your hand mixer.
Sift the flour and mix with the sugar, set aside.
Combine water, butter and salt n a medium sauce pan. Place it over medium low heat and stir until butter is melted.
When butter is melted turn the heat up and bring it to a simmer, then remove from heat.
Add the flour/sugar mix and stir until well combined and the mixture has a paste like consistency.
Then place over medium heat and stir rapidly until the dough pulls away from the sides and the bottom of the pan is clean.
Immediately transfer the dough to the mixer bowl and mix on low for 1 min to release little of the steam and heat.
Start adding the eggs, one at a time, beating until every egg is completely absorbed
After all the eggs are added, beat on medium for 2 min.
When the paddle is lifted the dough should form a bird’s beak – It should hold its shape and turn down over itself.
Transfer the dough to a pastry bag and chill until completely cold.
Preheat the oven to 375°.
Make a piping template by drawing six 15 cm/6 inch lines, 5 cm apart on parchment paper. Then place the template under the parchment paper you will pipe on.
With a large star tip pipe the éclairs, following the lines on the template.
When the pastry is reaching its 15 cm/6inch, begin to lessen the pressure, and then stop it as you bring the dough back over itself, leaving a little curl at the end.
Wet your finger and gently press down the tip of the curls.
Spray the éclairs lightly with water.
Place in the hot oven and immediately turn the heat down to350°.
Bake for 40 min, rotating the pan half way through.
Lower the temp to 325° and bake for additional 20 min.
Lower the temperature to 300° and bake for 10 more minutes.
Your puffs should now be light brown, light and hollow.

Chocolate pastry cream
5.8 ounces 70% chocolate chopped
.8 ounce 100% unsweetened chocolate chopped
2 tablespoon + 2 teaspoon Custard powder or all purpose flour
1/4cup + 1 tablespoon Unsweetened cocoa powder
2 Egg yolks (1/4cup)
1/4 cup+ 3 tablespoons sugar
1.8 ounces Unsalted butter at room temperature

Melt two chocolate together in double boiler and set aside
Combine the custard powder or all purpose flour and cocoa powder in a small bowl.
In a bowl add some ice and water and set aside. This is our ice bath.
Whisk in egg yolks and sugar by gradually adding sugar and to this add custard powder or flour mixtures then add milk and combined very well.
Heat the above egg-sugar-flours-milk mixture over medium heat until it begins to thicken with constant string.
Pour the pastry cream over the strainer and pressing gently to push the thickened cream through. Whisk for about 1 minute to cool. Then add butter in 2 additions and mix in well. Then add melted chocolate and mix in very well until everything is combined well.
Transfer to air tight container and line with plastic wrap on the top to prevent the film from forming, refrigerate for at least 1 hour and you can keep this chocolate cream for about 4 days.
When you are ready to use the cream transfer to bowl and stir gently until it has creamy consistency.

Instead of chocolate pastry cream you can also use orange custard. I chose the orange to help make the flavor more delicate and then topped them with a chocolate glaze.

Orange Custard
1 1/4 cups Whole milk
1 tablespoon Orange zest (from about 2 oranges)
3 Egg Yolks
1/4 cup Sugar
1 tablespoon flour
2.5 tbs cornstarch
1 tablespoon Grand Mariner (optional)

In a small saucepan, warm the milk and orange zest over low heat until it is just hot enough to steam.
While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
Temper the eggs by adding a little bit of the warm milk and whisk constantly. Add little at a time until you have added half of the milk.
Then pour the eggs/milk mix into the pan with the remaining hot milk.
Heat it over medium heat and stir constantly until the mixture reaches 170° and is very thick.
Remove from heat and stir in Grand Mariner.
Chill before piping into the Éclairs.

How to fill the Éclairs

Use a 0.4-0.6 cm plane tip.
Poke 2 holes, 1/2 inch from each end, into the bottom of each éclair. (I made mini ones-about 2 inches long) so only poked from one end to fill them)
Fill a pastry bag with custard of your choice.
Place the tip of the pastry bag into one of the holes and begin filling the éclair.
Pipe cream as needed into the second hole or until the éclair feels heavy.
You should use 1/4 cup of cream.

BAKING PARTNERS CHALLENGE #11 CHOCOLATE ECLAIRS

This month is an awesome choice of Chocolate eclairs!

Chocolate Eclairs and French laundry Gougeres

This month baking partner’s challenge we are going to learn, Pate a choux pastry, a French pastry, which is used in sweet and savory items. The recipe came from Thomas Keller’s Bouchon Bakery book. I have to admit my first batch turned out wrong, but it was all my fault working too fast. Batch #2 was delicious and perfect. There is also a recipe of chocolate éclairs recipe from Food network’s Alton brown.

Choux Pastry Bouchon Bakery for Éclairs – Makes 15 large Éclairs

Pate a choux for Eclairs

1 ¼ cups All purpose flour

2 tablespoons+ 2 teaspoons Sugar

1 cup Water

4.2 ounces Unsalted butter at room temperature

¾ + 1/8 teaspoon Kosher salt

4 Eggs (use one more if needed)

Get your kitchen aid stand mixer ready with the paddle tool, if you don’t have kitchen aid use your hand mixer.
Sift the flour and mix with the sugar, set aside.
Combine water, butter and salt n a medium sauce pan. Place it over medium low heat and stir until butter is melted.
When butter is melted turn the heat up and bring it to a simmer, then remove from heat.
Add the flour/sugar mix and stir until well combined and the mixture has a paste like consistency.
Then place over medium heat and stir rapidly until the dough pulls away from the sides and the bottom of the pan is clean.
Immediately transfer the dough to the mixer bowl and mix on low for 1 min to release little of the steam and heat.
Start adding the eggs, one at a time, beating until every egg is completely absorbed
After all the eggs are added, beat on medium for 2 min.
When the paddle is lifted the dough should form a bird’s beak – It should hold its shape and turn down over itself.
Transfer the dough to a pastry bag and chill until completely cold.
Preheat the oven to 375°.
Make a piping template by drawing six 15 cm/6 inch lines, 5 cm apart on parchment paper. Then place the template under the parchment paper you will pipe on.
With a large star tip pipe the éclairs, following the lines on the template.
When the pastry is reaching its 15 cm/6inch, begin to lessen the pressure, and then stop it as you bring the dough back over itself, leaving a little curl at the end.
Wet your finger and gently press down the tip of the curls.
Spray the éclairs lightly with water.
Place in the hot oven and immediately turn the heat down to350°.
Bake for 40 min, rotating the pan half way through.
Lower the temp to 325° and bake for additional 20 min.
Lower the temperature to 300° and bake for 10 more minutes.
Your puffs should now be light brown, light and hollow.

Chocolate pastry cream

5.8 ounces 70% chocolate chopped

.8 ounce 100% unsweetened chocolate chopped

2 tablespoon + 2 teaspoon Custard powder or all purpose flour

1/4cup + 1 tablespoon Unsweetened cocoa powder

2 Egg yolks (1/4cup)

1/4 cup+ 3 tablespoons sugar

1.8 ounces Unsalted butter at room temperature

Melt two chocolate together in double boiler and set aside
Combine the custard powder or all purpose flour and cocoa powder in a small bowl.
In a bowl add some ice and water and set aside. This is our ice bath.
Whisk in egg yolks and sugar by gradually adding sugar and to this add custard powder or flour mixtures then add milk and combined very well.
Heat the above egg-sugar-flours-milk mixture over medium heat until it begins to thicken with constant string.
Pour the pastry cream over the strainer and pressing gently to push the thickened cream through. Whisk for about 1 minute to cool. Then add butter in 2 additions and mix in well. Then add melted chocolate and mix in very well until everything is combined well.
Transfer to air tight container and line with plastic wrap on the top to prevent the film from forming, refrigerate for at least 1 hour and you can keep this chocolate cream for about 4 days.
When you are ready to use the cream transfer to bowl and stir gently until it has creamy consistency.

Instead of chocolate pastry cream you can also use orange custard. I chose the orange to help make the flavor more delicate and then topped them with a chocolate glaze.

Orange Custard

1 1/4 cups Whole milk

1 tablespoon Orange zest (from about 2 oranges)

3 Egg Yolks

1/4 cup Sugar

1 tablespoon flour

2.5 tbs cornstarch

1 tablespoon Grand Mariner (optional)

In a small saucepan, warm the milk and orange zest over low heat until it is just hot enough to steam.
While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
Temper the eggs by adding a little bit of the warm milk and whisk constantly. Add little at a time until you have added half of the milk.
Then pour the eggs/milk mix into the pan with the remaining hot milk.
Heat it over medium heat and stir constantly until the mixture reaches 170° and is very thick.
Remove from heat and stir in Grand Mariner.
Chill before piping into the Éclairs.

How to fill the Éclairs

Use a 0.4-0.6 cm plane tip.
Poke 2 holes, 1/2 inch from each end, into the bottom of each éclair. (I made mini ones-about 2 inches long) so only poked from one end to fill them)
Fill a pastry bag with custard of your choice.
Place the tip of the pastry bag into one of the holes and begin filling the éclair.
Pipe cream as needed into the second hole or until the éclair feels heavy.
You should use 1/4 cup of cream.

CARROT CUPCAKES with CARAMEL &/OR CREAM CHEESE FROSTING

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING

Makes 24 cupcakes

CUPCAKES

4 cups shredded carrots (about 1 1/4 pounds)

1 cup golden raisins

1 cup walnuts, finely chopped

2 cups flour

2 teaspoons cinnamon

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/4 cup canola oil

2 cups sugar

4 Large eggs, room temperature

1 teaspoon PURE vanilla

1 teaspoon maple extract

Preheat oven to 325 degrees.
Line muffin tins with paper liners.
In a medium mixing bowl sift together the flour, cinnamon, baking powder, baking soda, salt and walnuts.
In a large mixing bowl beat together the oil and sugar until well blended.
Add eggs, one at a time, blending to incorporate.
Add vanilla and maple extracts.
Gradually flour mixture until well blended and smooth.
Alternately fold in carrots and raisins.
Fill liners 3/4 full.
Bake 25 minutes until toothpick inserted comes out clean.
Cool completely on a wire rack.

ICING

1/2 cup sugar

2 tablespoons water

1/4 teaspoon lemon juice

1/4 cup heavy cream

1 pound cream cheese, softened

2 sticks butter, softened

1/2 cup powdered sugar

1 teaspoon PURE vanilla

1 teaspoon maple extract

In a small deep saucepan combine the sugar, lemon juice and water.
Bring to a simmer over a medium high heat without stirring until the edges begin to color, about 5 minutes.
Gently swirl the pan and continue to simmer until the color turns amber, about 2 minutes more.
Remove from heat.
Using a wooden spoon, stir in heavy cream.
Transfer to a small bowl and allow to cool.
In a medium mixing bowl beat together the butter and cream cheese.
Add the powdered sugar and beat until smooth.
Add vanilla and maple extracts until incorporated.
Blend in caramel mixture.
Ice cupcakes.***

***For a more decorative cupcake DO NOT blend in caramel mixture with cream cheese. Instead, thinly ice each cupcake and then pipe a ring around each cupcake top. Spoon some caramel mixture into each ring.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

BROWN SUGAR CINNAMON COFFEE CAKE

BROWN SUGAR CINNAMON COFFEE CAKE

CAKE

2 cups Bisquick

2 tablespoons sugar

2/3 cup milk

1 Jumbo egg

TOPPING

1/3 cup Bisquick

1 teaspoon cinnamon

1/3 cup packed brown sugar

3 tablespoons butter, softened

Preheat oven to 375 ˚.
Grease 8×8 square baking dish.
Stir together the cake ingredients until well blended.
Spread into pan evenly.
Mix together the topping ingredients until crumbly.
Top cake with crumb mixture.
Bake 18-22 minutes or until golden.
Serve warm.
If re-heating, a teaspoon of butter on top makes it super moist and yummy.

BASIC BREAD ~ BAKING PARTNERS CHALLENGE #8

We are going to try two method of bread making one is Asian method Tangzhong and other is Scandinavian method of Scald flour. These are two are really easy to put together. For this challenge you have to try one of the methods and make bread, if you want to try both methods that are also welcome. Tangzhong method gives very soft bread. Scalded flour method usually is used to try whole grains like rye, millet, buckwheat etc… You can make white bread with that technique too. I made the White bread Scandinavian method of Scald flour.

Scalded flour bread Adapted from Cornercafe via Baking Partners

Makes one 23cm x 10cm x 10cm loaf

[Ingredients] Scalded Flour: 100g bread flour 100ml boiling water

Main Dough: 350g bread flour 20g (2 tablespoons) milk powder 35g caster sugar 5g (1 teaspoon) salt 8g instant yeast 200ml (approx.) lukewarm water, adjust as necessary 35g butter, chopped into small pieces at room temperature http://cornercafe.wordpress.com/

[Preparation] Scalded Flour: Pour boiling hot water all at once over the flour and stir quickly with a pair of chopsticks (or fork) until combined with no more visible dry flour. It should be a doughy clumpy mixture at this stage. Set aside for 5 minutes for the dough clusters to fully absorb the heat and the moisture. Then cover with cling film and let cool to room temperature, about 1/2 hour, or up to 1 hour.

For the Main Dough: 1. Prepare a 23cm (L) x 10cm (W) x 10cm (H) loaf tin. Sift bread flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add scalded flour mixture, then gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.) 2. Knead in butter until incorporated. Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further. 3. Punch down, knead briefly and form into a ball shape. Then let rest for 15 minutes. 4. with a rolling pin, roll out into a long oval shape. Then roll up from the short end like a Swiss roll. Rest 10 minutes and repeat the rolling process, then place the roll-up dough into the tin. 5. Cover loosely and let rise until the dough has risen to almost the top of the tin. 6. Bake in preheated 175°C oven for 30 to 35 minutes, or until golden brown. Taste: Soft white bread loaf that stays soft for at least 2-3 days Consume: Best within 3-4 days Storage: May be frozen to keep longer, defrost before serving

POP TART BISCUITS

PASTRY

2 cups flour

1 tablespoon sugar
1 teaspoon sea salt
2 sticks unsalted butter, cold and cubed
1 egg + 1 egg beaten for brushing
2 tablespoons milk

Whisk together the flour, sugar and salt.
Work in the cold cubes of butter with your fingers until the dough is the size of peas and holds together when you squeeze it.
Whisk together the egg and milk until well blended.
Add to dough.
Mix together until everything is evenly moistened.
Knead on a floured surface until dough comes together evenly.

FILLING
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
4 teaspoons flour
2 tablespoons butter, melted
cinnamon sugar

Whisk together the brown sugar, cinnamon and flour. Set aside.

Divide the dough in half.*
Roll out first half of dough.
You can either cut it into rectangles or use a biscuit cutter for uniform size.
Place each piece on a parchment paper lined cookie sheet.
Brush each piece with beaten egg.
Add 1 tablespoon of filling in the center of each piece.
Roll out second ball of dough and cut “tops” for each tart.
Crimp the edges of each tart.
Prick the tops of each tart with a fork to allow steam to escape.
Refrigerate the pan for 30 minutes.

Preheat oven to 350 degrees.
Remove the pan from the oven.
Brush tops with melted butter.
Sprinkle with cinnamon sugar.
Bake 25-30 minutes, until lightly browned.
Cool before serving.

*Dough can be wrapped in plastic and refrigerated for a few days. If you do refrigerate it, bring it to room temperature before rolling out.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

SKIPPER CHIPPERS aka PEANUT BUTTER OATMEAL RAISIN CHOCOLATE CHIP WALNUT COOKIES with a hint of MAPLE

I have been going through tons and tons of recipes weeding out those that really needed thrown out and those that I still want to make one day. I’ve scanned in the ones I want to keep and tossed a ton too. Along the way I found 11 various recipes for oatmeal cookies. I love my oatmeal raisin cookies, but there was something about each of the other 11 recipes I’d saved that made them special. So instead of trying all 11 recipes I made my own with all the ingredients that drew me to the recipes to begin with. And you know what? According to hubby these are the best cookies ever. I have to agree – the were crunchy and chewy at the same time and every bite was mmmm mmmm good! Hubs was eating the dough straight and even saved some to make a special peanut butter sandwich tomorrow.

SKIPPER CHIPPERS

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 JUMBO eggs

1 cup peanut butter

1 1/4 cup flour

1 teaspoon sea salt

1 teaspoon baking soda

2 cups old fashioned oatmeal

1 cup semi sweet chocolate chips, chopped fine

1/2 cup walnuts, chopped fine

1 cup golden raisins

1 teaspoon maple extract

Preheat oven to 375 degrees.
Sift together the flour, salt and baking soda. Set aside.
Cream together the butter and sugar.
Add the maple extract.
Add eggs one at a time, blending well.
Add peanut butter. blending well again.
Add flour mixture gradually until smooth and well blended.
Add oatmeal 1/2 cup at a time until well blended.
Add the walnuts, mixing well.
Add the chocolate chips, mixing well.
Fold in raisins.
Drop by spoon fulls onto parchment lined cookie sheet.
Bake 8-10 minutes.
Let set 2 minutes.
Cool on wire racks.
Store in tupperware.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

HAPPY VALENTINE’S DAY!

Valentine’s Day is a truly subjective menu. Not everyone wants or dreams of the same foods. So, awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. What are you doing for Valentine’s Day this year?

STRAWBERRY MARGARITAS

2 cups crushed ice

1/2 cup fresh strawberry puree

1 cup tequila

2 limes, juiced

Splash Triple Sec

Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)

Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup.
Puree until smooth.
Pour into rocks glasses, garnish and serve.

CAJUN SHRIMP COCKTAIL

1 1/2 cups ketchup

1/2 cup chili sauce

3 cloves garlic, minced

2 tablespoons finely minced onion

2 tablespoons prepared horseradish

Juice of 1 lemon (save your rind to make the cute serving dish)

2 1/2 teaspoons Worcestershire sauce

1/4 teaspoon Frank’s red pepper hot sauce

1/4 teaspoon fresh ground black pepper

salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled

I use my mini food processor to mix it all in until well blended.
Chill for a day or so before needed to allow flavors to meld together.

CAESAR SALAD DRESSING

6 cloves garlic, mashed and minced

1 tablespoon Dijon mustard

1 tablespoon Champagne Vinegar

2 tablespoons mayonnaise

1/3 cup canola oil

Sea Salt

White Pepper

Juice of 1 lemon

Minced anchovy fillets (optional – I usually leave them out)

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
Add mayonnaise and blend together to form a thick base.
In a slow stream add oil.
Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
Optional – Add anchovies to dressing to create a deeper, saltier taste.

PARMESAN CHEESE CROUTONS

6 slices thick sourdough bread

butter, melted, enough to coat bread

½ cup Fontina Cheese

½ cup grated Parmesan Cheese

Preheat oven to 350 degrees.
Place bread slices on oven rack and bake until dry and golden.
Melt butter in flat bowl.
Combine cheeses in flat bowl.
Dip first in butter and the cheese mixture.
Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted.
Cut to desired size*

*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

GARLIC STEAK

Steak of choice (hubby choose T-bones)

2 cloves of garlic per steak, minced fine

1 tablespoon champagne vinegar per steak

1/2 tablespoon canola oil

sea salt

white pepper

Pierce each steak with a marinater.
Whisk together the garlic, oil, salt and pepper to taste.
Place steak side by side of a large plate.
Pour marinade over top.
Turn steak and make sure each is well coated.
Cover and marinate overnight.
Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
Firmly press garlic pieces into the steak.
Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….

TWICE BAKED POTATOES

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions (tops and all), sliced and divided

Preheat oven to 350 degrees.
Bake potatoes in preheated oven for 1 hour or until done through.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

SOUR CREAM DUTCH APPLE PIE

PIE

3+ cups apples, cored, peeled and chopped

lemon juice

3/4 cup sugar

2 tablespoons flour

pinch of salt

1 tablespoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon maple extract

1 small egg, beaten

1/2 cup sour cream (not light)

9 inch pastry shell, pre-baked and cooled

TOPPING

1/3 cup flour

1/3 cup dark brown sugar

1 teaspoon cinnamon

4 tablespoons butter, sliced extremely thin

Preheat oven to 350 degrees
Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
In a small bowl sift together the flour, sugar, cinnamon and salt.
Fold in the sour cream, egg, vanilla and maple extract until well blended.
Fold the sour cream mixture into the apples until well coated.
Carefully pour into the pie shell, mounding towards the center.
Toss together the topping ingredients until well blended.
Sprinkle topping evenly over the apple mound.
Lay the pieces of butter all over the top.
Bake 30 minutes or until apples are tender.
Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

HOMEMADE VANILLA ICE CREAM

1 cup whole milk

1/2 cup sugar

2 jumbo eggs

2 cups heavy cream

2 teaspoons real vanilla extract

Warm the milk in a small pan.
Whisk the eggs with the sugar in a separate bowl.
Slowly add the warm milk to the egg mixture while continuously whisking the mixture.
Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature.
Whisk in the cream and vanilla.
Follow your ice cream maker directions for freezing.

BUTTERFINGER COOKIES

These are the simplest cookies, but they always go over with a bang!

BUTTERFINGER COOKIES

Ritz Crackers
JIF Peanut Butter
CANDYQUICK
sprinkles

Spread peanut butter on Ritz crackers and top with another ritz cracker.
Melt CANDYQUICK in microwave at 30 second increments.
Dip each cookie in CANDYQUICK and place on wax paper.
Sprinkle with your choice of candies.
Let the chocolate dry and harden.

Category: DESSERTS