Texas Trash

Do you need a fun hostess gift for the holidays?  Or a fun treat to feed an army?  Then Texas Trash is for you!  :-)  My Mom has made party mix during the holidays for many years.  Her version is very tasty!  I was checking out scarletta bakes one day, and came across a post called Texas Trash; it peaked my interest.  A party mix was not what I expected to find when I started reading it.  I read the ingredient list and I was so excited to see fritios on the list!  I haven't had fritios in years, so that was an important reason to make Texas Trash.  It is very yummy, with a kick.

I used two large roasting pans.  Three pans would have been really nice - more room to stir - but only two would fit in my oven.

Go make some "Trash" for the holiday season!  Or any season!  :-)

Texas Trash

1 (14 oz) box of cheerios cereal
1 (14 oz) box of captain crunch cereal
1 (12.8 oz) box of rice Chex cereal
1 (10.5 oz) bag of fritios
1 (13 oz) bag of pretzel sticks
2 pounds pecan halves
3 cups unsalted butter
1 (10 fl oz) bottle worcestershire sauce
4 tbsp celery seeds
4 tbsp ground garlic
3 tbsp ground cumin
2 tbsp ground cayenne chile
2 tbsp liquid smoke (I only used 1 tbsp, I didn't want it to be a strong flavor.)
2 tsp Tabasco sauce

Preheat oven to 200 degrees.

Place cereals, fritios, pretzels, and pecans in large roasting pans (I used two large roasting pans) and toss well.

Melt the butter in a saucepan.  As it melts, add in worcestershire sauce, celery seeds, garlic, cumin, cayenne, liquid smoke, and Tabasco.  Once the butter melts, give it a stir in case the seasonings have settled to the bottom.  Then pour over the dry ingredients.  Immediately toss the snack mix well.  Bake for 1 1/2 hours (I baked mine for about 2 1/2 hours), tossing occasionally as it bakes.  The finished mix will be fragrant and completely dry.  Remove and cool.  Once cooled, store in airtight containers.  (I used Christmas cookie tins.)

Hat Tip - scarletta bakes

October Foodie Pen Pal

Who says the internet is a waste of time?  ;-)  I recently found out about the Foodie Pen Pal program while cruising the internet.  It is a really great, fun way for foodie adults to have a pen pal and sample food from other areas.  Here is the link to learn more about  Foodie Pen Pals.

This was my first month participating.  I was very excited!  The person I received a package from is not the person I sent a package to.  My package came from John in Arkansas.  When I got my package I could hardly wait to open it, but of course when I went to take a picture the battery in the camera was dead, so I ran back downstairs to get our other camera.  I had to get a picture of the box opened but before I took everything out.

John sent lots of cool things!  I received some local Arkansas jam, mexican chocolate and cinnamon sticks for hot chocolate, several components of soup with a hand written recipe, and a veggie brush.  The local jam is delicious!    Over the weekend, I was able to make the pasta soup recipe, it was yummy.  Thank you John for your great foodie box!

If you would like to see what I sent my pen pal please head over to Daisy Sewing to check it out.

Oatmeal-Raisin Cookies - High Altitude and Sea Level

I purchased Pie in the Sky cookbook after taking a high altitude baking class.  I saw the cookbook before the class, but the instructor recommended the cookbook so I decided to take a second look.  The cookbook is nice because it gives you the measurements/directions for sea level, 3,000 feet, 5,000 feet, 7,000 feet and 10,000 feet.  In Boulder, we are at 5,430 feet above sea level.  I've found that some recipes aren't affected by the altitude, but I have definitely had my share of baking issues.  I like to blame them on the altitude.  =)  I can notice a difference in a few of my recipes that I've made at sea level and now trying to make them here at altitude.

These cookies are very tasty.  With all the oatmeal (3 cups), the cookies are dense, but you can feel good eating the oatmeal.  It's good for you!  =)  You have to love my logic because it allows me (and you) to eat more cookies.

Trout Dale Oatmeal-Raisin Cookies

1 1/2 cups all-purpose flour (plus 1 1/2 tablespoons at 5,000 feet)
1/2 teaspoon baking soda (generous 1/4 teaspoon at 5,000 feet)
1 teaspoon salt (generous 1 teaspoon at 5,000 feet)
1/2 teaspoon ground cinnamon
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup dark brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract (1 1/2 teaspoons at 5,000 feet)
3 cups old-fashioned rolled oats
1 cup (6 ounces) raisins

Line cookie sheets with baking parchment or nonstick mats or coat with butter or nonstick vegetable spray.

Position oven rack in the center and preheat the oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a large bowl, using a sturdy spoon or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars.  Scrape down the bowl and beater, if using, and beat until smooth.  Beat in the eggs and vanilla, and scrape down the bowl again.

Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins.  The dough will feel very stiff.  (You can make the dough ahead, cover, and refrigerate for several hours.)

Drop the dough onto the prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart.  Bake for 12 to 16 minutes at sea level, 13 to 15 minutes at 5,000 feet, or until the cookies are golden brown; the longer they bake, the crisper they will be.

Cool the cookies on a wire rack.  If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool.  When the cookies are completely cool, store them in an airtight container.

Yield - 55 to 60 cookies (2-inch diameter)

Hat Tip - Pie in the Sky by Susan G. Purdy

Graham Break Aways

 

I'm back to blogging.  I haven't been blogging for a few reasons, but I'm not going to bore you with excuses.  I will tell you about the main reason.  I've been discouraged with the photo taking part of blogging.  I got some new lights for picture taking.  I thought they would cure all my issues, but sadly they haven't.  It seems to be a trial and error process.  One day (soon), I hope to take pictures easily and correctly.

Now, on to the food!  Graham Break Aways are amazing!  They taste like a candy bar. I haven't been able to put my finger on which one, so if you figure it out please let me know.  They are sweet, buttery, crunchy, and decadant.  Lick The Bowl Good recommends using different ingredient combinations for the recipe.  You could use cinnamon graham crackers, dark chocolate, walnuts, peanuts, or dried fruit!  Make them any way you want, just make them soon.  Don't miss out on this tasty, easy treat!

Graham Break Aways

12 graham crackers, broken crosswise in half (24 squares)

1/2 cup butter (1 stick)

3/4 cup brown sugar firmly packed

1 cup semi-sweet chocolate chips

1/2 cup chopped pecans

Preheat oven do 350 degrees.  Line a 15x10x1 cookie sheet with foil (makes for much easier clean up).  Arrange the graham crackers in a single layer.

Place the butter and brown sugar in a medium saucepan.  Bring to a boil over medium heat and boil for two minutes.  Pour mixture over grahams.  Immediately spread the mixture to cover all the graham crackers.  Bake for 6 to 8 minutes or until lightly browned and bubbly.  

Once the sugar mixture is bubbly, remove from the oven and sprinkle with chocolate chips.  Return grahams to the oven and bake for an additional 1 to 2 minutes until chocolate melts.  

With the back of of a spoon or offset spatula, spread chocolate evenly over caramelly mixture.  

Sprinkle with chopped pecans.  Carefully press the nuts into the chocolate so the stick, but be careful because it's HOT!

Cool completely.  Break in 24 squares.

Hat Tip - Lick The Bowl Good

Blackberry Sorbet

As much as I love winter and snow, lately it has been warm here in Colorado.  I'm sad to see winter come to an end, but it is very exciting to see the everything growing and blooming.  With spring/summer comes great opportunities to make yummy frozen treats!  Here is my first of the season:  blackberry sorbet.

The sorbet is very light and refreshing.  Surprisingly, it almost has a bananay (yeah, I just made that up) flavor.  I'm not sure how that works, but it is delicious.  In The Perfect Scoop there is a recipe for banana-blackberry sorbet.  When I first read that I thought it sounded a bit strange but now after having just blackberry sorbet, I could see how blackberries and bananas would be yummy together.  Check back, you might see it here later this summer.  =)

Blackberry Sorbet

4 cups (450 g) blackberries, fresh or frozen
1 cup water
2/3 cup sugar
2 teaspoons freshly squeezed lemon juice

Puree the blackberries in a blender or food processor with the water and sugar.  Press the mixture through a strainer to remove the seeds.  Stir in the lemon juice.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

Yield - about 1 quart

Hat Tip - The Perfect Scoop by David Lebovitz

Blueberry Crumble

Delicious!  

That is the best word to describe this blueberry crumble!  =)  I normally make the crumble in the summer when blueberries are readily available, but last summer I froze some yummy berries from Georgia.  My parents have blueberry bushes and they sent some blueberries to Colorado.  We ate some and I froze the rest in 10 1/2 ounce servings so they would be ready to go for this recipe.  I defrosted the berries before making the crumble and it turned out just as delicious as with fresh berries.  Over the winter I had forgotten how delicious this crumble is.  It was such a good reminder, I will be making it again VERY soon with some fresh blueberries I purchased! 

 Blueberry Crumble

1/4 cup (1 1/4 ounces) granulated sugar

1 1/2 teaspoons cornstarch

table salt

2 cups (10 1/2 ounces) fresh blueberries

1/2 cup (2 1/2 ounces) unbleached all-purpose flour

1/3 cup old-fashioned oats

1/4 cup packed light brown sugar

1/4 teaspoon ground cinnamon

4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces and chilled

Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees.  Combine 1/4 cup of the granulated sugar, cornstarch, and a pinch of salt in a medium bowl.  Gently toss the berries with the sugar mixture.  Divide the berries evenly between two 12-ounce ramekins.

Mix the flour, oats, brown sugar, cinnamon, and a pinch of salt together in a medium bowl.  Add the butter to the bowl and, using your fingers, blend the butter into the dry ingredients until dime-sized clumps form.  Pinch together any powdery parts, then sprinkle the topping evenly over the berries.  

Place the crumbles on a rimmed baking sheet and bake until the filling is bubbling around the edges and the topping is deep golden brown, about 30 minutes, rotating the baking sheet halfway through baking.  Let the crumbles cool on a wire rack for 15 minutes before serving. 

Yield - 2 servings

Hat Tip - America's Test Kitchen Cooking for Two 2009 Magazine

Basic Marinara

A few weeks ago, I checked out this Pinterest website that I was hearing so much about.  I was a bit confused by it at first, but I think I've caught on pretty quickly.  =)  I like that there is such a variety of things on there to look at, all in one place.  I came across a pin for make ahead meals.  I LOVE make ahead meals, so I checked it out.  I found this recipe for marinara in the bunch.  I could barely wait to try it!  I was able to make it over the weekend.  It smelled delicious while it was cooking!  I was able to get five two-cup servings and two one-cup servings in freezer bags. 

Basic Marinara

3 tablespoons olive oil

3 cups chopped yellow onion (about 3 medium)

1 tablespoon sugar

3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt 
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon fennel seeds, crushed
2 tablespoons balsamic vinegar
2 cups fat-free, less-sodium chicken broth 
3 (28-ounce) cans no-salt-added crushed tomatoes

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.

To store in the freezer: Ladle room-temperature or chilled sauce into plastic containers or zip-top plastic bags. Seal and freeze for up to four months. Consider freezing the sauce in one-cup increments (two servings' worth). That way, you can pull out exactly as much as you want for future meals. 

Yield - 12 cups

Hat Tip - My Recipes

Red Velvet Cupcakes

I'm still alive!  =)  Since Christmas, things have been a bit hectic here, but in a good way.  We had our first trip to Paris and London.  It was amazing!  The food (especially the pastries) were delicious!  At least once a week I ask Sweetie "When can we go back to Paris?".  I haven't gotten a clear answer yet, but I will be persistent. 

Last weekend, I made these cupcakes for dessert with some of our neighbors.  Unfortunately, the pictures I took didn't turn out and then all the cupcakes were gone.  Sweetie really liked these, so I decided I would make them again this weekend with the hopes of getting a better picture.

These cupcakes are delicious!  They have a very velvety texture with creamy, luscious frosting.  I enjoyed piping the frosting on these cupcakes, so I'm pretty sure I will be making more cupcakes so I can pipe frosting.  =)

I made a red velvet layer cake last year for Valentine's Day.  It was delicious as well, but these cupcakes are so darn cute and tasty! 

Happy Valentine's Day!

Red Velvet Cupcakes with Cream Cheese Frosting

Cupcakes -

4 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg
2 1/2 tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar

Cream Cheese Frosting -

4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2 1/2 cups powdered sugar
1 tablespoon vanilla extract

Preheat oven to 350 degrees.  Line a standard muffin/cup pan with liners.

On medium-high speed, cream butter and sugar until light and fluffy, about 3 minutes.  Turn the mixer to high speed and add the egg.  Scrape down the bowl and beat until fully incorporated.

In a separate bowl, mix together cocoa powder, vanilla extract, and red food coloring to make a thick paste.  (It will take a few minutes.)  Add to the batter and mix on medium speed until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Reduce mixer speed to and slowly add half of the buttermilk.  Add half of the flour and mix until combined.  Scrape the bowl and repeat the process with the remaining buttermilk and flour.  Beat on high until smooth.

Again, reduce the mixer speed to slow and add the salt, baking soda, and vinegar.  Turn to high and beat for another couple of minutes until completely combined and smooth.

Divide the batter evenly among the cupcake liners and bake for about 20 minutes, or until a toothpick inserted into the center of the largest cupcake comes out clean.

Cool for 10 minutes and then remove cupcakes from the pan and place them on a wire rack to cool completely before frosting.

Frosting -

Using the whisk attachment, whip the butter and cream cheese on high for about 5 minutes, scraping the bowl as necessary.  Reduce the speed to low and slowly add the powdered sugar until all is incorporated.  Add the vanilla and mix to combine.  Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Yield - 12 cupcakes

Hat Tip - Brown Eyed Baker

M & M Cookies - Christmas Style

M & M cookies are Sweetie's favorite cookie, so of course, I just had to make these for him.  =)  I made them this fall with the fall colored M & M's but didn't have a chance to take a picture of them.  So, here we are with Christmas colored M & M's.  I just love how you can make the same cookie recipe but they look different with different colored M & M's.  For me, it's the little things in life.  =)  Luckily, the cookies taste delicious every time regardless of the M & M color.

I love to make the cookie dough, portion the cookies out on a cookie sheet, freeze, and store in a ziploc bag (in the freezer).  It is a super convenient way to have warm cookies available at anytime in about 15 minutes flat!

I'm pretty sure this will be my last post of 2011.  ( I didn't get as many posts in as I had hoped for.)  I think my new year's resolution should be to make my blog bigger and better in 2012!  It sounds doable and achievable!

Merry Christmas!

M & M Cookies

1 cup brown sugar
1/2 cup sugar
1 cup shortening
2 eggs
1 1/2 teaspoon vanilla extract
2 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup M & M's

Preheat oven to 350 degrees.

In a large bowl, mix brown sugar, sugar, eggs, shortening, and vanilla thoroughly.  Add flour, baking soda, and salt to creamed mixture.  Blend well.  Add 3/4 cup M & M candies.

Portion out some dough using a cookie scoop.  Using your hands, roll into a small ball and place on a cookie sheet.  Slightly push a few candies on top of each dough ball with remaining candies.

Bake for 9 to 11 minutes.  (13-15 minutes if taken straight from the freezer).

Yield - 3 Dozen

Hat Tip - Beantown Baker

Roasted Olives

Do you like olives?  I don't. Well I thought I didn't until I tried these roasted olives at Williams Sonoma.  A friend and I went to a class/dinner at Williams Sonoma, we had the olives as an appetizer.  My friend and I both thought we didn't like olives, until I was brave and ate one.  I told her they don't taste like olives, you should try one.  She said you are right.  They are delicious!  Roasting the olives enhances the brininess of the olives, then with the addition of rosemary, orange zest, and pepper flakes it is a dangerously, delicious combination. 

Roasted Olives

3 cups assorted black and green olives
2 rosemary sprigs, cut in half
Zest of 1 orange, cut into long, thin strips
1/4 cup extra-virgin olive oil
1/4 teaspoon dried chili flakes
Salt, to taste

Preheat oven to 400 degrees.

In a bowl, combine olives, rosemary, orange zest, olive oil, chili flakes and salt, toss to coat.  Transfer the olive mixture to a small tapas pan and bake until the olives are warmed through, about 10 minutes.  Serve warm or at room temperature.

Serves 4

Hat Tip - Williams-Sonoma

Chocolate Peanut Sweeties

This recipe was emailed to me one day from Cooking.com.  The name caught my eye, so I clicked on the link.  They were very cute and sweet.  I decided to make them for our recent holiday party.  They were a hit!  I didn't run out because the recipe is supposed to make five dozen sweeties, but I got four dozen, which is a lot for about 15 people to eat with all the other food we had.  Anyway, I shared some with my co-workers and friends.  They loved them!!  I've been asked just about everyday "when can I get the recipe for those peanut butter balls?"  I had to put a rush on this post, so everyone could have the recipe.  =)

The sweeties are very similar to a buckeye with the addition of a pretzel.  They were super easy to make and there wasn't any cooking involved.  The recipe has to be done in stages, so it takes a bit of time for them to chill, but it is worth the wait.  It's also a very kid friendly recipe.  I enlisted the help of my nephew when it was time to dip them in chocolate.  He was a great helper! 

Chocolate Peanut Sweeties

1 cup peanut butter*
1/2 cup butter (no substitutes), softened
3 cups confectioners' sugar
5 dozen miniature pretzel twists
1 1/2 cups milk chocolate chips
1 tablespoon vegetable oil

In a mixing bowl, beat peanut butter and butter until smooth.  Beat in confectioners' sugar until combined.

Shape into 1-inch balls; press one on each pretzel.  Place on waxed paper-lined baking sheets.  Refrigerate until peanut butter mixture is firm, about 1 hour.

In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil.

Dip the peanut butter ball into the chocolate.  Return to baking sheet, pretzel side down.  Refrigerate for at least 30 minutes before serving.  Store in the refrigerator. 

*Reduced-fat or generic-brand peanut butter is not recommended for use in this recipe.

Yield - 5 dozen

Hat Tip - Cooking.com

Coconut-Cardamom Macaroons

Holiday baking is on!

We had a holiday party over the weekend and I made quiet a few things for the party.  Coconut-Cardamom Macaroons is the first of several recipes that I will be sharing.  I wish I could share all the the things I made for the party but a few of them disappeared before the end of the night, which is a good thing until you need a picture to go with a recipe for a blog.  =)  These macaroons disappeared also but I was able to snap a picture of them before the party.  I chose to make these for two reasons.  One, they could be made ahead (I love make ahead stuff), and two, they were very easy to make.  Just a few ingredients into a bowl and then bake.  Awesome!

Like I said, they were a huge hit!  I love when my baked goods are a hit.  =)  I was able to eat one of the macaroons right after I baked them.  They were tasty!

Coconut-Cardamom Macaroons

2 large egg whites
1/4 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1 1/2 cups flaked sweetened coconut

Preheat oven to 325 degrees.

Place egg whites in a medium bowl; lightly beat with a whisk.  Add sugar, vanilla, salt, and cardamom; stir well with a whisk until foamy.  Add coconut; toss well to combine.  Loosely pack coconut mixture into a 1-tablespoon measuring spoon.  Turn out onto a baking sheet lined with parchment paper.  Spoon remaining coconut mixture by tablespoonfuls onto prepared pan to form 20 mounds.  Bake at 325 degrees for 23 minutes or until golden all over.  Cool on pan 3 minutes; cool completely on a wire rack.

Yield - 20 macaroons

The macaroons can be stored in an airtight container at room temperature for up to a week.

Hat Tip - Cooking Light December 2011, page 108

Buttermilk Banana Muffins

Well, I've done it again.  Life has gotten in the way of my blog.  No excuses, I'm back and ready for holiday baking.  For now, on to the muffins.

Last week, I bought some bananas with good intentions of eating them.  My best laid plans again didn't work out for me.  So, I decided to make banana bread.  I started looking online for a recipe and came across this recipe from two peas & their pod.  I was really excited to make banana bread with buttermilk.  I don't drink buttermilk, but I like to make things with it.  The smell of buttermilk reminds me of my grandmother and aunt's buttermilk biscuits.  They were so delicious!  Anyway, back to the muffins.  They are yummy and easy to make!  The original recipe was for banana bread, but mentioned muffins, so I went that route.  It was a good choice.  =)

Buttermilk Banana Muffins

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed bananas (I used 3)
4 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda

Grease and flour a muffin pan (or whatever size pan you like).  A 9 x 5 loaf pan would work well, too.  Set pan aside.

In the bowl of a stand mixer, cream butter and sugar together.  Add eggs, mashed bananas, buttermilk, and vanilla extract, mix until well combined.

Add the flour, baking powder, salt, and baking soda.  Mix until well combined.  Divide batter into prepared pans and bake at 350 degrees for 18 to 25 minutes or until a toothpick inserted comes out clean.

Let muffins cool on a wire rack for 10 minutes.  Remove muffins from the pan, cool completely on wire rack. 

Yield - 12 muffins

Hat Tip - two peas & their pod

Beet Hummus

To beet or not to beet, that is the question.

I'm not going to lie, I'm not really a fan of beets.  When we got them in our CSA box, I felt like they were just going to go to waste.  I googled beet recipes, and found beet hummus.  The beets were saved from the compost bin!

The hummus was delicious!  It was a little sweet with cumin coming through.  We ate it with pita chips and on crostini with goat cheese.  I highly recommend making beet hummus.

The only difficult part of the recipe was peeling the beets, I would recommend using gloves, so you don't end up with beet colored hands.  :)

Beet Hummus

1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, cubed*
2 tablespoons tahini sesame seed paste
5 tablespoons lemon juice
1 small garlic clove, chopped
1 tablespoon ground cumin
1 tablespoon lemon zest (about 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste

Place all ingredients in a food processor (or blender) and pulse until smooth.  Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or crostini with goat cheese and shaved mint.

Makes 2 cups.

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4 inch of water in a 375 degree oven, and cook until easily penetrated with a knife or fork.  Alternatively, cover with water in a saucepan and simmer until tender, about 30 minutes.  Peel once they have cooled.

Hat Tip - simplyrecipes.com

Tuscan Kale Chips

When life gives you kale, make chips!

This is our first year having a CSA.  We get an email on Monday about what will be in our share for the week.  Mondays have started feeling like Christmas morning for me.  I can't wait for the email to come to my inbox to see what lovely goodies we will get.  :)  We have a medium share, but at times we have a bit more than the two of us can eat before the veggies go bad.  We got tuscan kale a few weeks ago.  I wasn't sure what to make with it so I googled tuscan kale.  Tuscan kale chips came up.  I was very intrigued by veggie chips.  I read the recipe and it was super simple.  I made the chips asap. 

After reading some reviews on Epicurious about the spices, I decided to add garlic salt to the kale instead of just regular salt.  It was a good choice.  They were supper yummy!  I almost felt like I was eating real (potato) chips, except these were very thin and green.  :) 

Tuscan Kale Chips

12 large Tuscan Kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed (I cut  mine into bite size pieces)
1 tablespoon olive oil

Preheat oven to 250 degrees.  Toss kale with oil in a large bowl.  Sprinkle with salt and pepper.  Arrange leaves in a single layer on 2 large baking sheets.  Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.  Transfer leaves to rack to cool.

Hat Tip - Epicurious.com

Ultimate Chocolate Cupcakes

A hobby of mine is looking at recipes online, in magazines, and of course cookbooks.  Sometimes I even mark the really good looking recipes with post it flags, but I usually end up with more pages that have flags than those that do not.  :)  I have been eying this cupcake recipe from Cooks Illustrated for quite awhile and I finally found a good reason to make it.  I made these cupcakes for a small neighborhood get together.  They were a huge hit!

These cupcakes are very rich, even without the ganache filling.  The cupcakes have bittersweet chocolate, cocoa powder, and coffee in them.  These are not for your average, ho hum, chocolate fan, you need to be an "ultimate" chocolate fan.  Don't get me wrong, these are delicious cupcakes, but one at a time is enough for me.  I would like to make these again with the ganache filling, just to see the triple chocolate threat from the ganache, chocolate cake, and chocolate frosting.

Ultimate Chocolate Cupcakes with Ganache Filling

Ganache Filling - 

2 ounces bittersweet chocolate, chopped fine*
1/4 cup heavy cream
1 tablespoon confectioners' sugar

Chocolate Cupcakes -

3 ounces bittersweet chocolate, chopped fine*
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 1/8 ounce) bread flour
3/4 cup (5 1/4 ounce) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Ganache Filling - Place chocolate, cream, and confectioner's sugar in a medium microwave-safe bowl.  Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds.  Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

Cupcakes - Adjust oven rack to middle position and heat oven to 350 degrees.  Line standard-size muffin pan with baking-cup liners.  Place chocolate and cocoa in medium bowl.  Pour hot coffee over mixture and whisk until smooth.  Set in refrigerator to cool completely, about 20 minutes.  Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth.  Add flour mixture and whisk until smooth.

Divide batter evenly among muffin pan cups.  Place one slightly rounded teaspoon ganache filling on top of each cupcake.  Bake until cupcakes are set and just firm to the touch, 17 to 19 minutes.  Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes.  Carefully lift each cupcake from muffin pan and set on wire rack.  Cool to room temperature before frosting, about 1 hour.

To Frost - Mound 2 to 3 tablespoons frosting on center of each cupcake.  Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center. 

Yield - 12 Cupcakes

*Use a high quality bittersweet or semisweet chocolate for this recipe.  The ganache filling is highly recommended, but can be omitted for a more traditional cupcake.  The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.   

Creamy Chocolate Frosting

1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
pinch table salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate, melted and cooled*
1/2 teaspoon vanilla extract

Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water.  Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on an instant-read thermometer, 2-3 minutes.

Place bowl in stand mixer fitted with whisk attachment.  Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes.  Add butter, 1 piece at a time, until smooth and creamy.  (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.)  Once all butter is added, add cooled melted chocolate and vanilla; mix until combined.  Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

Yield - About 2 1/4 cups

*Cool the chocolate to between 85 and 100 degrees before adding it to the frosting.  If the frosting seems to soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy.  The frosting can be made up to 24 hours in advance and refrigerated in an airtight container.  When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds.  Once warmed, stir until creamy. 

Hat Tip - Cook's Illustrated

Vanilla Granola

 

Vanilla granola with yogurt, strawberries, and blueberries - a healthy, festive 4th of July snack.  :)  

I have made another granola recipe, but I like this one better.  This one smells like cookies as it bakes, because of the brown sugar and honey in it.  It tastes like a yummy oatmeal cookie in a bowl.  The brown sugar gives the granola such a rich, deep flavor; it is delicious!  It goes really well with yogurt and fruit or milk.  I enjoy it either way. 

The recipe calls for 1/3 cup oil, I reduced it to 1/4 cup to make it a little more figure friendly.  :)  It turned out great with the reduction of oil.  The granola doesn't get crunchy in the oven, it gets crunchy as it cools.  

Happy 4th of July!

Vanilla-Scented Granola

4 cups old-fashioned oats

1 cup chopped walnuts

1/2 cup golden brown sugar

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/3 cup vegetable oil (I used 1/4 cup)

1/4 cup honey

2 tablespoons sugar

4 teaspoons vanilla extract

Preheat oven to 300 degrees.  Line a large baking sheet with foil.

Mix oats, walnuts, brown sugar, salt and cinnamon in a large bowl.  Combine oil, honey, and sugar in a small saucepan; bring to a simmer over medium heat.  Remove from heat; stir in vanilla.  Pour hot liquid over oat mixture; stir well.  Using hands, toss mixture until thoroughly mixed.  

Spread granola on prepared baking sheet.  Bake until golden brown, stirring occasionally, about 30 minutes.  Transfer sheet to rack; cool granola completely.  

Hat Tip - one cake two cake

Key Lime Pie

I'm a huge fan of key lime pie.  There is just something about a graham cracker crust, with tart, creamy pie, and a bit of whipped cream.  It is such a dangerously delicious combination!  For this recipe, I was lazy and used a store bought crust (I know, shame on me), but if you have the time, make your own crust, it is worth it.  If you are looking for an easy dessert, then this is it.  The pie comes together in just a few minutes and then a few minutes in the oven.  The hard part is waiting for the pie to chill, but it is worth the wait. 

Most key lime pies I've seen call for egg yolks, but not this one.  When I saw this one I was very interested in it.  I LOVE sweetened condensed milk!  Who doesn't though, right?  I remember when I was little, my Mom would be baking something that called for condensed milk, I would be there waiting with a spoon to "lick" the can.  :)  Of course, after making the pie, I had to "lick" the cans.  Guilty pleasure, I guess.  Or re-living childhood memories, either way condensed milk is still just as delicious today as it was then.

Key Lime Pie

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (about 2 cans)
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest

Preheat oven to 350 degrees.

In a medium bowl, combine condensed milk, sour cream, lime juice and lime rind.  Mix well and pour in to graham cracker crust.

Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie.  DO NOT BROWN!  Chill pie thoroughly before serving.  Garnish with lime slices and whipped cream if desired.

Yield - 8 servings

Hat Tip - allrecipes.com

Snickers Cookies

One day I was looking at the Brown Eyed Baker's website and I came across these peanut butter snickers cookies.  I was in love!  Snickers are my favorite candy bar.  Everyday in my lunch box I pack two fun size snickers.  I look forward to eating them during the day, it's the little things.  :)

When I read the ingredient list, I didn't have milk chocolate chips, so I had to wait.  :(  After I picked them up, I was looking for an excuse to make these yummy cookies.  The excuse presented itself in the form of a friend's birthday dinner.  I got to bring dessert.  Yay me!  :)  I love a good excuse to bake for others.  The cookies were a huge hit!  Some of the cookies went home with friends as party favors.  

The cookies have an excellent flavor!  The texture is very smooth and creamy from the peanut butter.  I highly recommend these cookies, I can't wait to make them again. 

Peanut Butter Snickers Cookies

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda (I reduced it by about 20% due to baking at altitude)

1/2 teaspoon baking powder (I reduced it by about 20% due to baking at altitude)

1/4 teaspoon salt

1/2 cup unsalted butter, softened (I reduced the butter by 1 tablespoon due to baking at altitude)

1 cup creamy peanut butter

3/4 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 tablespoon milk (I used plain, low fat yogurt)

1 teaspoon vanilla extract

1 1/2 cups chopped Snickers candy bars, about 4 regular size bars

3/4 cup milk chocolate chips

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper or silicone baking mats.  Set aside.  

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.  Set aside.

In the bowl of a stand mixer, beat the butter and peanut butter together until fluffy.  Add the sugars and beat until smooth.  Add the egg and mix until combined.  Add the milk and vanilla extract and mix again.

Add the flour mixture and beat until the flour disappears.  Stir in chopped Snickers and milk chocolate chips.  

Drop by heaping tablespoons onto the prepared baking sheets.  Gently flatten each cookie ball with the palm of your hand.  Bake 10-11 minutes, or until cookies are slightly brown on the edges.  

Cool the cookies on the baking sheet for 5 to 10 minutes, then remove to a rack to cool completely.  Store in an airtight container at room temperature.  

Yield - About 24 cookies

Hat Tip - Brown Eyed Baker

Strawberry-Buttermilk Sherbert

This is my third use for four pounds of strawberries!  I hope you have enjoyed the strawberry recipes. 

Strawberry-buttermilk sherbert . . . AMAZING!  Honestly when I first starting making the sherbert, I wasn't sure how it would be with buttermilk in it.  Before I put the sherbert mixture in the fridge to chill for an hour, I sampled a little of the liquid.  It was so tasty, it tasted like liquid strawberry frosting!  Crazy, huh?  Once chilled, it went into my ice cream maker, just a bit later, we had semi-frozen sherbert.  I, of course, ate some while it was semi-frozen and then put the rest into the freezer to freeze further.  The sherbert is so fresh, light, and delicious!  You should run to your kitchen to make this . . . go now, don't wait.  :)

Strawberry-Buttermilk Sherbert

2 cups fresh strawberries*
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Process strawberries in food processor or blender 30 seconds or until smooth, stopping to scrape down sides.  Pour strawberry puree through fine wire-mesh strainer into a large bowl, pressing with the back of a spoon.  Discard solids.  Add buttermilk, sugar, and vanilla to puree; stir until well blended.  Cover and chill 1 hour.

Pour strawberry mixture into freezer container of a 1 1/2 quart electric ice-cream maker, and freeze according to manufacturer's instructions.  (Instructions and times may vary.)  Garnish, if desired. 

*1 (16 ounce) package frozen strawberries, thawed, may be substituted. 

Yield - about 4 1/2 cups

Hat Tip - myrecipes.com