CHOCOLATE RUM CRUNCH COOKIES

CHOCOLATE RUM CRUNCH COOKIES
12 ounce package semi-sweet chocolate chips
4 tablespoons butter
1/2 teaspoon mint extract
1/2 teaspoon rum extract
2 cups mini marshmallows
18 saltine crackers, crushed
2 cups honey nut Rice Chex, crushed

  • In a large saucepan melt the butter.
  • Add chocolate chips gradually until melted, stirring constantly.
  • Remove from heat.
  • Add extracts and stir smooth.
  • Add marshmallows and stir until well coated.
  • Add cereal and crackers, stirring to coat and blend well.  Mixture will be loose and crumbly.
  • Divide mixture in half onto 2 sheets of wax paper.
  • Using the back of the spoon and wax paper shape into a log shape and roll into the wax paper.
  • Chill logs for at least 1 hour or until firm.
  • Cut into slices and serve.

BANANA RAISIN NUT BREAD OR CAKE – RECIPE REWIND

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

My new favorite salad!

I just wish I’d taken a picture!

This jello salad recipe is just one of the many great recipes I have collected over the years from my mother in law. She loves to entertain and along with her wonderful meals she always has her table beautifully set with china, silver ware and the perfect choice of crystal bowls for her many varieties of salads.
Step one:
-1 box orange jello
-1 box lemon jello
Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved and them add 2 cups of cold water.
Place mixture in the fridge until it begins to set. (this does not take long)
Step two:
-3 bananas, sliced
-1 small can mandarin orange segments, well drained
-1 14 oz can crushed pineapple, drained but save the juice in a 1 cup measuring cup for step five.
Mix together the three fruits and stir into partially set jello.
Step three:
Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.
Step four:
-1/2 pint whipping cream
-1 tbsp sugar
-1/2 tsp vanilla
Whip together until thick, cover and place in fridge until step five is ready.
Step five:
-1/2 cup sugar
-2 tbsp flour
-1 egg, well beaten
-1 cup pineapple juice,( use the juice from the fruit and add water and 1 tsp lemon juice to make one cup)
Stir ingredients together in a microwavable bowl and heat for 1 minute at a time, stirring between until mixture is thick (2-3 minutes) You can also cook this on the stove top, stirring constantly.
Cool this mixture completely and then fold in the whipped cream. Spread over the marshmallow mixture.
Step six:
For the final layer, use a very fine cheese grater and grate 3/4 cup of cheddar cheese on top.

BAKING PARTNERS #5 – SHAPED DINNER ROLLS & HOLIDAY CAKES

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.

 

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

 

 

We are a small group of home baker friends, who love to bake and want to learn more about the nook and corners of baking.  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.

I’m making up for last month, which was shaped dinner rolls and we had to choose 3 shapes, and I failed to post during the move.  This month’s theme is holiday cakes and I chose the Brazil Nut cake.

For the dinner rolls I chose Lion House, Clover Leaf and small braid knots.  I loved the Lion house and small braid knots, but my clover leafs were embarrassing.

Loved the Brazil Nut Cake!

Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23
Chocolate –Brazil Nut Cake
1-1/2 cups Brazilian nuts (about 7 oz)
6 ounces semisweet chocolate, chopped
¾ cup Sugar
¼ cup all purpose flour
½ teaspoon baking powder
¾ cup (6 oz) unsalted butter slightly softened
6 eggs separated, room temperature
¼ teaspoon cream of tartar
Chocolate Honey Frosting
½ cup whipping cream
6 oz. semisweet chocolate, very finely chopped
6 tablespoons (3 oz.) unsalted butter, slightly softened but still cool
3 tablespoons + 1 teaspoon honey
Garnish
¼ cup Brazil nuts chopped
  • Preheat oven to 350F(175C).
  • Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
  • Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
  • Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
  • Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
  • Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
  • In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
  • Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
  • Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
  • Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.
Frosting
  • Bring cream to a full boil in a small saucepan remove from heat and immediately.
  • Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature.
  • Whip this at high speed till it thickens and becomes pale.
  • Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
  • Using a long spatula spread frosting evenly on the side and top of the cake.
  • Fill the center with chopped Brazil nuts.

Pretzel Toffee, great recipe for those that cannot eat nuts

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come……….you can also view it here in the archives, Sunday March 27, 2011.

I am a real sucker for the sweet/salty combination. If you are, you must make this. Or at least remember this recipe, for those times when you need a treat, a gift for others, or a project to work on with someone special.

Me and pretzels go way back, I eat them often. I offered this delicious Roasted Pretzels snack some time ago. So falling hard for this pretzel toffee, was very easy!

Pretzel Toffee
adapted from: My Kind of Cooking

small twist pretzels, a 9oz bag will be more than plenty
1 c butter
1 c brown sugar
2 c chocolate chips, a 12 oz bag

Line a 10X15 inch jelly roll pan with foil. Cover the surface of the foil with pretzels, leaving no empty spaces. Set pan aside. Preheat oven to 375 degrees.

In a medium size sauce pan, melt butter, stir in sugar. Bring to a boil over medium high heat, allow to boil 2 minutes, adjusting heat as needed to keep a bubbling boil. Do not cook longer than the 2 minutes.

This is the boiling stage you want to maintain for the 2 minutes.

Pour butter mixture evenly over the pretzels, carefully place pan into the oven. Bake 7 – 10 minutes.

Check after 5 minutes to make sure the sugar mixture is not getting too dark around the edges.

Remove from oven, sprinkle chocolate chips over the surface.

Let stand 10 minutes, carefully spread chocolate over surface of the candy.

Let cool, then refrigerate to chill. This will assist in breaking the toffee into pieces.

Break toffee, place in decorative bowl and watch the compliments come your way. This is seriously good!

As always thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

For more great recipes, come and visit us at Our Sunday Cafe!

Christmas Cookie Exchange, yummy favorites

If there is one treat that is a symbol of Christmas, it is a the cookie. Preferably a plate or tray of cookies so everyone gets some! Because everyone wants one, or two or more. Years ago I hosted a cookie exchange and it was a lot of fun.

More recently I had a cookie exchange of a different kind, we did not share baked cookies, we share prepared cookie dough. Then each person could bake when fresh cookies were needed. And today I am going to share a cookie exchange of yet a different type, virtual cookies.

I have had a love affair with cookies my whole life, I even wrote about it in this delicious recipe for Cranberry Bliss Bars, yep just like Starbucks.

I like to have a variety of cookies for my family and guests. Something with chocolate, something with spice and something a little more festive. The festive is taken care of with the Cranberry Bliss Bars, but if you are looking for something different, how about Brownies? 
Yes I know Brownies are usually considered to be rather tame, and one of those everyday foods that we have come to rely upon. But add a special ingredient and Brownies are upgraded to first class. I used some very happy cranberries when I made these, but chopped candied cherries would make a great substitution.
Every cookie tray needs a chocolate chip cookie. Now speaking for myself, it took me many years to make a chocolate chip cookie that I was proud of. Yes I always made the cookie recipe on the back of the Nestle package and they were tasty, but they did not bake up attractive. And sometimes the dough would “run” and the cookies would be more taffy than cookie. Yet I made the recipe the same, each time. Then one day I found this recipe and knew I had struck gold. 
And now for a bit of spice. I am a fan of gingerbread and gingersnaps. Yet for some that is too much spice. For those that prefer a softer spice flavor, I offer Cinnamon Flats. Not only are these delicious, they are fun to make with the little ones in your family. After rolling in cinnamon sugar the dough balls are “pressed” with a potato masher before baking. 
Let’s see, something special, something with chocolate, something with spice, ahh yes, now something with nuts. How about Saucepan Salted Pecan Squares or maybe Grandma’s Peanut Butter Bars….because not only are these delicious they are a no-bake cookie. Perfect to whip up when your oven is already in use.
How about at your house? What do you put out for family and guests? I would love to have your recipes also, leave a link in the comments. 

As always, thank for taking a moment to stop and say hello. We appreciate your time and your wonderful comments.

For more great recipes, come and visit us at Our Sunday Cafe!

TASTE & CREATE – HAWAIIAN COFFEE & CELERY SOUP

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with PJ from SEDUCE YOUR TASTEBUDS. I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes, but PJ and I have been paired several times and I still find lots of great new to me recipes.  I chose her HAWAIIAN COFFEE and CELERY SOUP recipes this time. It was really getting cold here so the combo of the coffee and the soup really appealed to me.

PJ’s HAWAIIAN COFFEE

Instant coffee powder – 1 teaspoon dissolved in a little hot water
Thick coconut milk – 1 cup
Sugar to taste

  1. Take coconut milk in a sauce pan and put in sugar. 
  2. Simmer for a few minutes till it bubbles on the side.Stir a couple of times in between.
  3. In a serving mug put in the dissolved coffee powder.
  4. Pour the coconut milk over it. Stir gently [ That way you will have a foamy and bubbly coffee]
  5. Enjoy your cup of Hawaiian coffee…….
Note :

  • Instead of instant coffee powder, freshly brewed coffee can also be used
  • This coffee can also be served with a garnish of toasted / roasted [grated] coconut.
  • Another method of preparing this coffee is to simmer milk with grated coconut for 10-15 minutes. It is filtered into the mug.Add coffee and sugar. Mix and serve.

PJ’S CELERY SOUP

Celery- 5 stalks, chopped
Potato-1, peeled and cubed
Onion-1, chopped
Garam masala- 1 teaspoon
Vegetable stock-4 cups
Coriander leaves- 1 tablespoon, chopped
White sesame seeds-1 teaspoon
Salt and pepper to taste
Oil- 1 teaspoon
Black sesame seeds – to garnish

  • Heat oil in a pressure cooker and put in onion, white sesame seeds, garam masala and sauté till onion is transparent.
  • Put in potato and celery and sauté for a minute. Add stock and pressure cook for 10 minutes.
  • Cool and puree.
  • Transfer the puree onto a pan and bring to a boil. Adjust consistency by adding more stock / water.
  • Put in coriander and simmer for 5 minutes. Add salt and pepper.

Serve hot garnished with black sesame seeds. I didn’t have any sesame seeds, but did add some ham pieces for my meat loving husband.

Each month,it is fun creating dishes for  Taste and Create …Would you like to join ? Just email Min @ cowgirlmin07@gmail.com with your name, blog name and a link to your blog to sign up.
Hope to see you in the next edition of Taste and Create…. 

 

EGG NOG CUCAKES with RUM CAMAMEL FROSTING

Egg Nog Cupcakes with Rum Caramel
Yield: about 18-20 cupcakes
For the Cupcakes:

1 1/3 cups all-purpose flour

¼ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

¼ tsp. freshly ground nutmeg

¼ cup dark rum or bourbon (optional)

1 cup eggnog

¼ cup vegetable or canola oil

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

1 cup sugar
For Caramel:
1 cup sugar

1/4 cup water
6 tablespoons butter cut into small pieces
3/8 cup heavy cream
1/8 cup rum

For Frosting:
2 sticks of butter
4 1/2 cups powdered sugar
4 tablespoons egg nog
pinch of nutmeg
pinch of salt

Directions: 
To make the Cupcakes:

 preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.  In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.  Beat on medium-low speed until well blended.  Add in the dry ingredients and mix on low speed just until incorporated.

Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.  Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.



For Caramel:
Whisk together the sugar and water in a medium saucepan and whisk over high heat until sugar is dissolved. Don’t stir the mixture but gently swirl the pan until it has reached a dark brown amber color. At that point whisk in the butter. (Careful- it will bubble up- don’t burn yourself.) Remove from the heat and whisk in the cream and bourbon. Allow caramel to cool in the fridge before filling/drizzling. 


For Frosting:
Using an electric mixer, beat the softened butter until it is creamy and pale. Gradually add the powdered sugar until thick and creamy. Add the egg nog one tablespoon at a time until the texture seems right. Add the nutmeg and salt and beat for another minute or so.


To assemble:
Once the cupcakes have cooled, scoop a tablespoon-size amount out of each one with a small spoon or paring knife. Fill with caramel, pipe on frosting and drizzle with remaining caramel. Sprinkle with a dash of nutmeg and enjoy!

Cupcake Recipe adapted from: Annie’s Eats

DON’T FORGET YOUR TISSUES…

“When I got home that night as my wife served dinner, I held her hand and said, I’ve got something to tell you. She sat down and ate quietly. Again I observed the hurt in her eyes.  Suddenly I didn’t know how to open my mouth. But I had to let her know what I was thinking. I want a divorce. I raised the topic calmly. She didn’t seem to be annoyed by my words, instead she asked me softly, why?

I avoided her question. This made her angry. She threw away the chopsticks and shouted at me, you are not a man! That night, we didn’t talk to each other. She was weeping. I knew she wanted to find out what had happened to our marriage. But I could hardly give her a satisfactory answer; she had lost my heart to Jane. I didn’t love her anymore. I just pitied her!

With a deep sense of guilt, I drafted a divorce agreement which stated that she could own our house, our car, and 30% stake of my company. She glanced at it and then tore it into pieces. The woman who had spent ten years of her life with me had become a stranger. I felt sorry for her wasted time, resources and energy but I could not take back what I had said for I loved Jane so dearly. Finally she cried loudly in front of me, which was what I had expected to see. To me her cry was actually a kind of release. The idea of divorce which had obsessed me for several weeks seemed to be firmer and clearer now.

The next day, I came back home very late and found her writing something at the table. I didn’t have supper but went straight to sleep and fell asleep very fast because I was tired after an eventful day with Jane. When I woke up, she was still there at the table writing. I just did not care so I turned over and was asleep again.

In the morning she presented her divorce conditions: she didn’t want anything from me, but needed a month’s notice before the divorce. She requested that in that one month we both struggle to live as normal a life as possible. Her reasons were simple: our son had his exams in a month’s time and she didn’t want to disrupt him with our broken marriage.

This was agreeable to me. But she had something more, she asked me to recall how I had carried her into out bridal room on our wedding day. She requested that every day for the month’s duration I carry her out of our bedroom to the front door ever morning. I thought she was going crazy. Just to make our last days together bearable I accepted her odd request.

I told Jane about my wife’s divorce conditions. . She laughed loudly and thought it was absurd. No matter what tricks she applies, she has to face the divorce, she said scornfully.

My wife and I hadn’t had any body contact since my divorce intention was explicitly expressed. So when I carried her out on the first day, we both appeared clumsy. Our son clapped behind us, daddy is holding mommy in his arms. His words brought me a sense of pain. From the bedroom to the sitting room, then to the door, I walked over ten meters with her in my arms. She closed her eyes and said softly; don’t tell our son about the divorce. I nodded, feeling somewhat upset. I put her down outside the door. She went to wait for the bus to work. I drove alone to the office.

On the second day, both of us acted much more easily. She leaned on my chest. I could smell the fragrance of her blouse. I realized that I hadn’t looked at this woman carefully for a long time. I realized she was not young any more. There were fine wrinkles on her face, her hair was graying! Our marriage had taken its toll on her. For a minute I wondered what I had done to her.

On the fourth day, when I lifted her up, I felt a sense of intimacy returning. This was the woman who had given ten years of her life to me. On the fifth and sixth day, I realized that our sense of intimacy was growing again. I didn’t tell Jane about this. It became easier to carry her as the month slipped by. Perhaps the everyday workout made me stronger.

She was choosing what to wear one morning. She tried on quite a few dresses but could not find a suitable one. Then she sighed, all my dresses have grown bigger. I suddenly realized that she had grown so thin, that was the reason why I could carry her more easily.

Suddenly it hit me… she had buried so much pain and bitterness in her heart. Subconsciously I reached out and touched her head.

Our son came in at the moment and said, Dad, it’s time to carry mom out. To him, seeing his father carrying his mother out had become an essential part of his life. My wife gestured to our son to come closer and hugged him tightly. I turned my face away because I was afraid I might change my mind at this last minute. I then held her in my arms, walking from the bedroom, through the sitting room, to the hallway. Her hand surrounded my neck softly and naturally. I held her body tightly; it was just like our wedding day.

But her much lighter weight made me sad. On the last day, when I held her in my arms I could hardly move a step. Our son had gone to school. I held her tightly and said, I hadn’t noticed that our life lacked intimacy. I drove to office…. jumped out of the car swiftly without locking the door. I was afraid any delay would make me change my mind…I walked upstairs. Jane opened the door and I said to her, Sorry, Jane, I do not want the divorce anymore.

She looked at me, astonished, and then touched my forehead. Do you have a fever? She said. I moved her hand off my head. Sorry, Jane, I said, I won’t divorce. My marriage life was boring probably because she and I didn’t value the details of our lives, not because we didn’t love each other anymore. Now I realize that since I carried her into my home on our wedding day I am supposed to hold her until death do us apart. Jane seemed to suddenly wake up. She gave me a loud slap and then slammed the door and burst into tears. I walked downstairs and drove away. At the floral shop on the way, I ordered a bouquet of flowers for my wife. The salesgirl asked me what to write on the card. I smiled and wrote, I’ll carry you out every morning until death do us apart.

That evening I arrived home, flowers in my hands, a smile on my face, I run up stairs, only to find my wife in the bed -dead. My wife had been fighting CANCER for months and I was so busy with Jane to even notice. She knew that she would die soon and she wanted to save me from the whatever negative reaction from our son, in case we push through with the divorce.— At least, in the eyes of our son—- I’m a loving husband….

The small details of your lives are what really matter in a relationship. It is not the mansion, the car, property, the money in the bank. These create an environment conducive for happiness but cannot give happiness in themselves.

So find time to be your spouse’s friend and do those little things for each other that build intimacy. Do have a real happy marriage!

If you don’t share this, nothing will happen to you.  If you do, you just might save a marriage. Many of life’s failures are people who did not realize how close they were to success when they gave up. ♥

SWEET HONEY CATALINA DRESSING

One of our favorite salads:
torn lettuce
halved grape tomatoes, salt and peppered
1 bunch green onions, sliced thin
shredded Parmesan or sharp cheddar cheese
torn rotisserie chicken pieces
Durkee’s french fried onion rings or similar topping
SWEET HONEY CATALINA DRESSING

SWEET HONEY CATALINA DRESSING
1 1/2 cups Heinz ketchup
1/3 cup red wine vinegar
1/3 cup honey
2 tablespoons sugar
1 dash Worcestershire sauce
1 pinch ground cloves
3 tablespoons finely grated green onion
1 pinch salt
2 teaspoons poppy seeds
1 cup safflower oil

  • Whisk all ingredients together until well blended and sugar is dissolved.
  • Chill.
  • Enjoy.