July 16, 2008
Strawberry Lemonade Punch
Normally for a birthday party or something of that nature I make Banana Punch. Banana punch was the go to recipe when I was growing up for parties, showers, etc. But this year for Alexis' birthday party I had a bunch of lemons and strawberries on hand, and in the spirit of not buying more stuff I decided to make something different and the results were stellar! You could even make this an adult punch by adding a little rum if you liked...The possibilities are endless! ;o)
What You'll Need:
6 cups of frozen strawberries
The juice of 12-14 lemons
4 cups of organic cane sugar
Seltzer water
Place frozen berries in batches of about a cup into a blender and blend until completely chopped. A few larger pieces here and there are not a big deal. Pour into a very large bowl. (Note: It would be MUCH easier in a food processor than a blender, but sadly I still haven't replaced my processor that died horribly. If you have a food processor then by all means use it instead! It will make the process MUCH easier and if you're using a food processor you don't even have to freeze the strawberries!)
Stir in lemon juice and sugar and let sit until sugar dissolves. Place into small airtight containers and freeze until solid.
Thirty minutes before you want to serve pull out one or two of the frozen containers and let thaw a bit. Place the still slightly frozen mixture into a punch bowl and cover with seltzer water and then serve.
Notes: You could do this with blueberries or peaches or pineapple or any other type of fruit that you like!
Posted by Dianne at 7:44 AM | Comments (2) | TrackBack
July 4, 2008
Patriotic Pie
It's the Fourth of July! And what better way to celebrate than having a dessert that is red, white and blue! This strawberry, blueberry pie with meringue is just the ticket! It's a simple pie to make and it turns out fabulous every time! What's better than that?
As a child we always spent the 4th out at the lake. There would be burgers, hot dogs, potato salad, baked beans, homemade ice cream, fresh tomatoes, cucumbers, lots of swimming, fishing, some boating and at the end of the evening fireworks! I was thinking about that yesterday. It was a lot of fun...Sometimes you just get nostalgic...All of that to say I hope you all are having a wonderful holiday! I know we will be despite the less than stellar weather! ;o)
Anyway, what does that have to do with pie? Nothing! Let's get to the recipe shall we?
What You'll Need For The Crust:
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 1/2 sticks of very cold butter, cut into small pieces
1 cup of ice water
1 store bought single crust
Note: If you are using the store bought crust, make sure it's thawed if it's frozen, but still chilled and proceed to the filling step. If you are making your own see below.
In a bowl stir together flour and salt to mix. Using a pastry cutter or a fork, cut the butter into the flour mixture until it is pebbly. Add water and stir until ball forms. (Note: Depending on the humidity you may need more or less water. Add water slowly and when the ball forms stop. If you need more than a cup don't sweat it.) On a floured surface roll the dough out into a circle. Press into a pie dish, crimping the edges and place in the fridge for at least 1 hour to chill.
What You'll Need For The Pie Filling:
3-4 cups of whole strawberries
1 cup of organic cane sugar
1/4 cup of water
1 cup of whole blueberries
1/3 cup of corn starch
Preheat oven to 375 F.
In a large pot cook strawberries, sugar and water, stirring gently so as not to squash the strawberries until strawberries are just tender and syrup has formed. Add blueberries and corn starch and stir to mix. Remove from heat when the mixture thickens (about 2 minutes).
Pour strawberry/blueberry mixture into your pie shell and bake for 20-30 minutes until pie crust edges are golden brown. Remove from oven and let cool.
What You'll Need For The Meringue:
4 egg whites
1/3 cup of sugar
Pre-heat oven to 450 F.
In the bowl of a mixer whip egg whites and sugar on high until stiff peaks form. Spread the meringue over the top of the pie and bake for 2-3 minutes until meringue is brown. Let pie cool for 30 minutes an serve.
Notes: Meringue not your thing? Whipped cream will work fine too. You could also use another combination of fruit if you liked.
Posted by Dianne at 8:53 AM | Comments (14) | TrackBack
June 28, 2008
It's Time For A Birthday Party, So Let's Have A Tinkerbelle Cake!
So it's not perfect, but here it is! This year Alexis decided that she wanted to have a Tinkerbell birthday party. OK, that sounded good to me, so my mind immediately started thinking. I knew I wanted to do a topsy turvy cake, but I didn't want to make it too topsy turvy because I was worried about it slipping into a cake disaster.
I also knew that ultimately I wanted the top layer to be flat, because my initial plan was to put a Tinkerbell snow globe on top of the cake, but I failed to check the dimensions of the snow globe we purchased and let's just say it was as big as Alexis' head and leave it at that! So obviously without out some serious support that wasn't happening so we went to plan B and we ended up with multiple Tinkerbells, because you know just one is not enough! ;o)
So first of all I baked the cakes. I doubled this recipe to make 5 layers and then had to make 1/4 of the recipe to make the last layer after the first five were baked since I only had one pan in the size of the middle layer. So once the first cakes baked, I whipped up 1/4 of the recipe and baked another layer. The layers cooled and then I put them in airtight containers and left them overnight.
Yesterday afternoon I began construction. As you can see above I cemented the layers together with icing. Then we proceeded from there with a crumb coat, since this was a crumby cake that was necessary.
Once the crumb coat was on, and the regular layer of icing was added I let it sit for an hour or so while we had dinner and then came back and added the green borders.
Who needs just one Tinkerbell when you can have a bazillion instead?
And now the cake is under cover awaiting this afternoon when it can be pulled out and devoured!
And after all isn't that what a party is all about? I can tell you how I see the icing isn't smooth enough and this didn't turn out well enough and that could have been better, but in the end it's about eating the cake and all about how a certain little girl feels and as long as she likes it then the rest just doesn't matter.
Happy Saturday everyone! I'm off to blow up balloons and make a Tinkerbell fairy wonderland!
Posted by Dianne at 7:03 AM | Comments (8) | TrackBack
April 4, 2008
The Perfect Sugar Cookie
Sugar cookies are the quintessential kid snack. They're fun to make, they're fun to decorate and they're fun to eat...That is if they aren't hard as a rock and taste like cardboard! We've all had that sugar cookie that looks perfect, but then you bite into it and you break a tooth because you could hammer a nail with that sucker! This recipe ends up anything but a hard, projectile like lump of flour and sugar! Time and time again this cookie turns out sweet and tender and that is exactly what a sugar cookie should be!
On a side note I haven't lost track of time. The afternoon before Easter Alexis and I set out to make some cookies for the Easter Bunny. As you can see the shapes are springy and Easter themed I just haven't gotten around to posting them until now. These sugar cookies are perfect for any season though, I mean who doesn't like sugar cookies (other than Jamison of course! ;oP) Next week I've got a recipe coming up that uses that left over Easter ham, which again I made a while back, but I've got a ton of recipes in the back log so stay tuned!
What You'll Need:
1 cup of butter, softened
1 cup of organic cane sugar
2 large eggs
1 tablespoon of vanilla
3 cups of unbleached all purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
Cream butter until it turns pale yellow. Add sugar and beat until light and fluffy. Beat in eggs and vanilla. In a separate bowl combine flour, baking soda and salt. Add dry mixture to butter mixture and mix until dough forms. Chill dough for at least 2 hours.
Preheat oven to 375 F.
Roll out dough 1/8" thick on a well floured surface. Use cookie cutters and cut out cookies.
Bake on an ungreased baking sheet (I always do this on a sheet that has been lined with a silicone baking sheet.) Bake for 5-8 minutes until edges are golden. Cool on a rack.
Notes: You can ice these cookies with royal icing, use sprinkles or decorate them any way you see fit. You could also add in a few tablespoons of lemon juice and/or zest to make a lemon sugar cookies. The possibilities are endless.
Posted by Dianne at 10:03 AM | Comments (4) | TrackBack
March 17, 2008
Caramel Irish Cream Cupcakes
Jamison suggested making something to take to work to celebrate St. Patrick's Day so I decided to make a basic cupcake and then kick it up a bit and give them a slightly Irish twist. The result were these Caramel Irish Cream Cupcakes and let me tell you, if you like Irish Cream then these are the cupcakes for you!
What You'll Need for the Cupcakes:
3 cups of cake flour
1 teaspoon of sea salt
1 tablespoon of baking powder
1 1/2 cups of organic cane sugar
2 teaspoons of vanilla
1/3 cup of safflower oil (Note: Any clear vegetable oil will work, I just prefer safflower oil.)
4 eggs
1 cup of light sour cream (Note: Any type of sour cream will work...light, fat free, regular.)
What You'll Need for the Icing: (Note: This is a basic variation of Wilton's buttercream icing.)
2 cups of trans-fat free shortening (Note: I used Spectrum. If you want you can use half butter and half shortening, but the icing will not be as firm and you will need to store the cake in the fridge once you're done. I also don't really like the butter flavor that the butter brings to the icing. Don't get me wrong, I love butter, I am just not a big fan of it in icing. I'll eat it if there is no other choice because after all we're talking icing here, but I prefer not to, plus the butter makes the icing harder to work with in terms of being too soft at times and this may cause your decorations to not hold up, especially in warmer weather.)
1-2 teaspoons almond flavoring (Note: This is optional as some don't like almond flavoring, but it really brings something to the icing!)
1-2 teaspoons of vanilla
7-8 cups of powdered sugar (Note: If you want to sift it you can, but it isn't necessary, although Wilton recommends doing just that. I however skip that step and the icing always turns out great.)
Water
To Make the Cupcakes:
Preheat oven to 350 F.
Stir flour, salt, baking powder and sugar until throughly mixed. Add vanilla, safflower oil, eggs, sour cream and Irish Cream to the flour mixture and stir until there are no lumps. Pour batter into a muffin pan that has been lined with cupcake liners. Bake for 15-20 minutes or until cupcakes stick clean with a toothpick. (Note: The cupcakes should not be overly brown and they should be pale. If you overcook them they will be slightly tough. I actually let this batch go about 2 minutes longer than I should have so keep an eye on them!)
Let cool completely and then decorate with icing.
To Make the Icing:
Cream together shortening, almond and vanilla until light and fluffy. Add powdered sugar slowly one cup at a time and let it incorporate into the shortening mixture. If the icing seems too thick add a little water to thin it out a bit. (Note: Wilton suggests milk, but again I don't like the flavor it brings and it kind of weirds me out to have milk in something sitting out at room temperature.) Mix until completely smooth and then use to ice your cake or cupcakes in this case. (Note: See how to color the icing before decorating in the next paragraph.)
If you want to color the icing add a few drops of food coloring and mix until well blended. If the color isn't to your liking then add a few more and so on and so forth until you get the color you want. (Note: Remember that once the color is in you aren't taking it back out. Also remember that it is very hard to perfectly match a color if you have to remix more icing so it's better to mix a bit more than you might need than not enough if you want an exact color match. Also Wilton claims that half of the recipe I made will ice one cake. I'm not sure what size cake they think that is going to ice, but it's not happening! The batch I made above just covered the 19 cupcakes I decorated, the three generously iced cupcakes Alexis did, with about 1/4 of a cup of icing left over. But then again I'm all about the icing, so maybe it's just me.)
This recipe makes roughly 22 cupcakes. I decorated 19 and I let Alexis decorate 3 in the same time it took me to do mine. She had a ball! As you can see she is quite talented:
She's an icing girl like her Mom! ;o) I think I have a future cake decorator on my hands!
P.S. Last year we had a big celebration on Saint Patrick's Day. If you'd like to see some of my adapted Irish recipes then hop on over to my Saint Patrick's Day Flickr Set from last year's feast! I hope you have a very Irish, very green day! ;o)
Posted by Dianne at 7:32 AM | Comments (6) | TrackBack
February 14, 2008
For My Valentine (And His Co-workers Too!): Milk Chocolate Peanut Butter Truffles
For Valentine's Day Jamison had one request..."Make me some chocolate!" Last year I made him these chocolates, but I wanted to do something a little different this year. I started thinking about it and decided that it would be nice to combine his love for peanut butter with chocolate once again and the idea for Milk Chocolate Peanut Butter Truffles was born!
Overall I was very pleased with how this recipe turned out. The peanut butter and chocolate of course complimented each other perfect and the undertone of vanilla gave it just the right touch. I shaped a few of them as hearts as you can see above, but any way you make them they are divine! If you have a truffle lover in your life (in my case me) and a chocolate/peanut butter lover (again here that would be Jamison) this is the recipe for you!
What You'll Need:
1 pint of heavy cream
1 vanilla bean, cut in half and scraped
3 - 11.5 ounce packages of milk chocolate chips (Note: I used Ghirardelli.)
6 tablespoons of dried peanut butter powder (Note: I found a product called PB2 and heard raves about it so I decided to try it. The product is made from roasted peanuts that have had the oils removed. 2 tablespoons of the powder reliquefied with water makes the equivalent of roughly 1 tablespoon of peanut butter. It has 75% less fat than regular peanut butter, which given this recipe is a moot point, but it's just perfect for truffles because it doesn't really change the consistency of the chocolate! Also this stuff is awesome in and of itself! I highly recommend this product if you like peanut butter and want a lighter option that doesn't taste weird! It makes a mean peanut butter sandwich too!)
Chopped peanuts (optional)
~or~
1/2 cup powdered sugar and 1/2 cup of cocoa mixed, for rolling (optional)
Put the chocolate chips in a large glass bowl and set aside.
Place the heavy cream in a medium sized sauce pan. Cut a vanilla bean in half and scrape out the seeds into the heavy cream. Put the cut bean into the heavy cream as well and bring to a quick boil. Remove the vanilla bean and pour heated heavy cream over chocolate chips and stir until chocolate chips are melted and mixture is creamy. Stir in the peanut butter powder and mix until completely incorporated. Sit the bowl aside at room temperature and let the chocolate mixture become firm, yet still scoopable. You want to consistency of ice cream at this point. This can take several hours.
Once the chocolate mixture has set up scoop out round balls with a tablespoon or a melon baller. Don't worry when you scoop them out they won't necessarily but round at this point. You'll make them more round in the next step. (See above.) Put on a baking pan that has been lined with waxed paper or a silicone baking sheet. Let them sit for about 30 minutes.
At the end of thirty minutes roll the ball briefly between your palms to ensure a mostly round truffle. You aren't looking for a perfect sphere, just a general round shape. If desired roll in chopped peanuts or a powdered sugar/cocoa mixture. Store in the fridge or in a cool dark place.
Notes: You could roll the truffles in something else if you liked, such as coconut, or even leaven them unadorned.
P.S. Don't forget Dianne's Dishes February Contest: Kids In The Kitchen for your chance to win one Pampered Chef "My Safe Cutter" along with one Pampered Chef "Kid's Apron and Chef's Hat Set"! Just leave a comment on this thread with a valid e-mail address (and don't worry, no one will see your e-mail address but me!) before 5:00 PM EST, today Thursday, February 14, 2008. I'll print out the participants and my little sous chef will pull a name out of the hat. I'll e-mail that person for their address and announce the winner tomorrow Friday, February 15, 2008! Anyone anywhere on our little planet earth is eligible to enter so what are you waiting for?
Good luck! It's your last chance to enter! Oh and tell your friends! ;o)
Posted by Dianne at 7:47 AM | Comments (2) | TrackBack
December 21, 2007
Peppermint Brownies
Chocolate and peppermint go so well together and what could be better than Peppermint Brownies? With peppermint in the batter itself and peppermint chips throughout these brownies are just the right mix of chocolate and mint. They are the perfect compliment for a steaming cup of hot chocolate. Wouldn't Santa love that? ;o)
What You'll Need:
1 1/2 cups of unbleached all purpose flour
2 1/2 cups of organic cane sugar
1 1/2 cups of cocoa
1 teaspoon of sea salt
1 teaspoon of baking powder
1 tablespoon of vanilla
1 teaspoon of peppermint extract
4 eggs
2 sticks of butter, melted
1 - 10 ounce package of Andes Peppermint Crunch Baking Chips
Preheat oven to 350 F.
Whisk or sift together flour through baking powder. Add eggs, butter, peppermint and vanilla and mix until batter is fudgy. Add peppermint chips and stir until completely incorporated. Spread into a 13 X 9 inch pan that has been sprayed with non-stick spray or greased with butter. Bake for 25-30 minutes until brownies are done, but still fudgy. Cool and cut into squares. (Note: I'm still using the toaster oven. They are finally supposed to come out and fix the oven on 12/28 so I divided the dough into two 8 X 8 inch dishes and baked them separately. Hopefully when I come back on 1/2/2008 the oven issues will be over and done! ;o))
Notes: If you wanted you could add in nuts, but the peppermint really is enough on its own.
Posted by Dianne at 5:08 PM | Comments (0) | TrackBack
December 20, 2007
Double Layer Peppermint Chip Bark
This recipe (and tomorrow's too!) is for the peppermint/chocolate lover on your list. This take on the classic peppermint bark takes it to a whole new level! The best part of this is that it's done completely in the microwave making it simple, yet delicious! Try it and see.
What You'll Need:
2 - 11.5 ounce bags of milk chocolate chips (Note: I used Ghirardelli as always.)
2 - 11 ounce bags of white chocolate chips (Note: Again I like Ghirardelli.)
1 - 10 ounce bag of Andes Peppermint Crunch baking chips
In a large bowl melt the milk chocolate chips at 1 minute intervals until smooth. Spread melted chocolate out onto a cookie sheet lined with a silicone baking sheet or wax paper and let cool until hardened (30 minutes to an hour).
Once the milk chocolate is hardened melt the white chocolate chips at 1 minute intervals until smooth.
Spread out over the milk chocolate on the cookie sheet and sprinkle the top of the spread out chocolates with Andes Peppermint Crunch chips and let the chocolate harden and then break into pieces.
Notes: No notes for this one. It's pretty straight forward. ;o)
Posted by Dianne at 7:20 PM | Comments (2) | TrackBack
December 19, 2007
White Chocolate and Blueberry Fudge
When you think fudge you automatically think rich and chocolatety, but it doesn't have to be that way. Recently we took a jaunt down Peanut Butter Fudge Lane and that made me start thinking about fudge in general. That little journey made me wonder how White Chocolate Fudge would turn out and then I went a step further and thought that some dried blueberries would make the white chocolate taste all the better!
This take on fudge is different, but different doesn't necessarily mean bad. The white chocolate and blueberries meld together and provide a wonderful compliment for each other. If you've got a white chocolate lover and/or fruit lover on your Christmas list this year, then this fudge is the fudge for you!
What You'll Need:
3 cups of organic cane sugar
1 1/2 sticks of butter
2/3 cups of evaporated milk
12 ounces of white chocolate chips (Note: I recommend Ghirardelli.)
1 7.5 ounce jar of marshmallow cream (Note: Look for one with no high fructose corn syrup.)
2 teaspoons of vanilla
2 cups of dried blueberries
Melt butter, sugar and evaporated milk until smooth. Bring to a rolling boil over medium heat stirring almost constantly. You want to reach soft ball stage (235 F) and you can gauge this by using a candy thermometer to determine temperature. This process takes roughly 3-5 minutes depending on your stove top. Keep an eye on the mixture. Given you are using white chocolate you don't want the mixture to brown at all. Also anything that is cooked with sugar over heat can scorch quickly so make sure you watch and stir!
Remove pan from heat and stir in marshmallow cream until smooth. (Note: To make the marshmallow cream come out of the jar easier pop it in the microwave for 20-30 seconds and it should slide right out.) Next add white chocolate and stir until melted and smooth. Add vanilla and blueberries and stir to mix. Pour white chocolate/blueberry mixture into a 13 X 9 inch pan that has been buttered liberally and spread out to the corners of the dish using a rubber spatula or a wooden spoon. Let cool to room temperature and cut into small squares.
This fudge can be stored in the fridge or even freezer if you want until you are ready to use it, but that isn't necessary. It will last about a week at room temperature.
Notes: You could add in other dried berries to change it up a bit. Dried cherries or Goji berries would work wonderfully.
Posted by Dianne at 7:03 AM | Comments (0) | TrackBack
December 18, 2007
Gingerbread Ornaments or Cookies
What's Christmas without a little gingerbread? Gingerbread houses, gingerbread cookies and even just plain old gingerbread! All of those things make you think of a wonderful holiday season! You can make this recipe as cookies or you can paint the gingerbread after it cools and make lasting ornaments. Whichever path you choose, you'll have fun none the less! (We choose the painted path for the ones pictured here.) And the best part is whether you make cookies or you make ornaments this makes the perfect gift!
What You'll Need:
1 cup packed natural brown sugar
1/3 cup butter, softened
1 1/2 cups dark molasses
2/3 cup cold water
7 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
Preheat oven to 350 F.
In large bowl cream brown sugar, butter and molasses until smooth. Add water and mix well. Stir in remaining ingredients and stir until well incorporated.
Sprinkle some flour onto the surface you're working on and roll dough out to between 1/4-1/8th of an inch. Cut with the cookie cutters of your choice. If you are going to use the cookies for ornaments remember to make a hole for the string or ribbon to tie them onto your tree. You can do this by using a straw to make a hole at the top of each cookie.
Bake for 9-10 minutes and cool completely on the pan.
Decorate with icing, candy, sprinkles, raisins or other embellishments if you're going to cookie route. Whatever you like works. Just let out your inner cookie creator! ;o)
If you're making ornaments paint them with craft or acrylic paints and let dry completely. Once the paint is dry you can "seal" the ornaments by painting or spraying on a coat of polyurethane if you want them to last for many years. If you want to make "Pissy" Gingerbread boys and girls use a fluted cutter to cut a "bite" out of the side of their heads or even their foot if you want, because after all wouldn't you be a little pissy too if someone did that to you? ;o)
Notes: This really is the best gingerbread I've ever tasted. I'm not a huge fan of molasses by itself, but in this recipe it really brings out the flavors of the other elements.
Posted by Dianne at 9:02 AM | Comments (6) | TrackBack
December 17, 2007
Brown Sugar Peanut Cashew Brittle
Sometimes it's nice to combine a little sweet and salty. Brittle does just that! This take on the classic peanut brittle utilizes brown sugar and even a little maple syrup to add a taste sensation with just the right amount of sweet and salty. Most traditional brittles are made with only white sugar, but the brown sugar gives it a depth of flavor that is very nice. If you've got a hard candy or brittle lover on your list, then this recipe is the one for you!
What You'll Need:
1 cup of organic cane sugar
1 cup of natural brown sugar
1 cup of corn syrup (Note: Light or dark works fine. Just make sure it doesn't contain high fructose corn syrup.)
2 tablespoons of maple syrup
1 cup of water
1 pinch of sea salt
1 cup of raw peanuts
1 cup of raw cashews
2 tablespoons of unsalted butter
2 teaspoons of baking soda
In a very large stock pot melt sugars with corn syrup and maple syrup in water. Add salt once sugar is melted and cook to hard crack stage (Note: There is some debate out there as to where hard crack stage lies. Some say around 290 F and others say closer to 300-301 F. My candy thermometer falls in the latter category so I cooked this to around 301 F.) When the sugar mixture reaches around 245 F then add the nuts and continue to cook, stirring frequently until you reach hard crack stage. (Note: If you don't stir this you'll end up with a scorched mess. Keep a close eye on the mixture!)
Once mixture reaches hard crack stage remove from heat and immediately add butter stirring to melt. When the butter is almost completely melted add the baking soda and stir quickly. Spread mixture out onto two cookie sheets that are covered with silicone baking sheets or buttered using a spatula or wooden spoon until thinly spread. Let cool and harden and break into pieces.
Notes: You can use any type of nut that you want. You can use one nut or a mixture. It's completely up to you. I've done this with peanuts and cashews in the past, but almonds, macadamia nuts, etc. would work just as well.
Posted by Dianne at 12:15 PM | Comments (2) | TrackBack
December 14, 2007
Rocky Road Bark
Chocolate barks make the perfect gift! You can dress them up however you like and this version is a take on Rocky Road ice cream, which I must admit I'm not a big fan of, but I do like this bark! The almonds are crunchy and the marshmallows give it just the right amount of gooey. This is another recipe that is sure to please most chocolate lovers and after all don't we all know one or two of those? ;o)
What You'll Need:
2 - 11.5 ounce packages of milk chocolate chips (Note: I usually use Ghirardelli chips.)
1 - 11 ounce package of white chocolate chips (Note: Again I usually use Ghirardelli chips for the white chocolate too.)
2 tablespoons of butter
At least 1 cup of whole raw almonds
At least 1 cup of miniature marshmallows
Melt chocolate in a double boiler until smooth. (Note: If you want to temper the chocolate there are excellent instructions here. I will admit I have a love/hate relationship with tempering...Sometimes I can get it to work, other times not so much. I was watching the Barefoot Contessa the other day and Ina said she couldn't be bothered to take the time to do it and it made me love her all the more! To get around the issue she said she just makes it the day she wants to serve whatever she is making and it takes care of the problem.)
Once the chocolate is melted remove from the heat and stir in two tablespoons of butter until melted. Spread the mixture out onto a cookie sheet that is lined with wax paper or a silicone baking sheet.
Next add marshmallows and almonds to the top of the spread out chocolate and gently push them into the mixture. (Note: My little sous chef (AKA Alexis) had a lot of fun with that step! ;))
Let the bark set up until it's hard and break or cut into smaller pieces. (Note: I like to use a pizza cutter and cut it into squares when it hardens and is sort of at a fudge like consistency, but isn't completely hard yet.) Store in an airtight container.
Notes: You can really add anything into chocolate bark that you like as I mentioned above. You can even make a white chocolate bark. Dried cherries, raisins and cocoa nibs make a good combination as do cashews and coconut. If you can think it it can be done! ;o)
Posted by Dianne at 7:01 AM | Comments (2) | TrackBack
December 13, 2007
Chocolate Marshmallows
Marshmallows...What's not to love? Add in some chocolate and you've got chocolate marshmallowy heaven! These chocolate marshmallows are the perfect gift all by themselves, but why not couple them with a jar of Hot Chocolate Mix and you've got one happy chocolate lover!
What You'll Need:
6 tablespoons of unflavored gelatin
1 cup of water
2 cups of dark corn syrup
2 cups of organic cane sugar
1 cup of water
2 tablespoons of chocolate extract
6 tablespoons of cocoa
Butter to coat your dish
Cocoa to dust your dish
Dissolve gelatin in a cup of water in the bowl of your mixer.
In a very large pot melt sugar, corn syrup and water and the bring to a slow boil. You want to bring the mixture up between soft ball and firm ball (240 F to 248 F), but not actually to firm ball stage. (Note: You want somewhere in the 245 F to 246 F.) Once the mixture has come up to temperature pour the chocolate mixture into the gelatin and beat on high for 10-12 minutes until thick and fluffy.
While the mixture is heating butter and dust a dish with cocoa.
Pour marshmallow mixture into the coated dish and let set until completely cool. Once marshmallows set up dust your fingers with cocoa, dip a knife into very hot water and cut into squares. (Note: The cocoa makes it easier to handle the marshmallows as the sides can be a bit sticky.) Store in an airtight container in a single layer.
And as I mentioned above they're perfect in a steaming cup of hot chocolate!
Notes: No notes for this one. The chocolate speaks for itself! ;o)
Posted by Dianne at 7:11 AM | Comments (2) | TrackBack
December 12, 2007
Sausage Balls
Who says a home baked gift has to be sweet? Why not cheesey and savory instead? These sausage balls are just that gift! If you've got a vegetarian on your list this year, you can even make a vegetarian version that is simply wonderful. This is an easy, quick recipe and after all this time of year what's better than just that?
What You'll Need:
1 - 16 ounce package of regular sausage (Note: This would probably work with other types of sausage. You could use Italian or Sage or whatever, but I think they are best with just the your basic breakfast sausage.)
1 - 8 ounce bar of cheddar, shredded
1 - 4 ounce bar of Fontina, shredded
2 cups of baking mix (Note: I like Bob's Red Mill products. I've used Bob's Buttermilk Biscuit Mix in the past and had intended to use that for this go round, but the store I went to didn't carry the mix. I ended up using Bob's Red Mill Wheat Free Biscuit and Baking Mix instead.)
Preheat oven to 350 F. (And yes I'm still using my toaster oven! ;o) But I normally bake these in a conventional oven.)
In the bowl of your mixer mix together the sausage and the cheese until incorporated. Add in baking mix and mix until dough forms. (Note: Depending on the fat content of your sausage and cheese the mix may be crumbly, but that's ok. You're going to form balls with the mixture so it will come together in the end. Don't panic if it looks dry, especially if you decide to go the vegetarian route.)
Form roughly 1 tablespoon of the sausage mixture into a round ball and place on a baking sheet. Repeat that step until dough is gone. Bake for 30-35 minutes or until done through and slightly browned on top.
Notes: You could add in 1/3 cup of chives to the mix for an added taste sensation. You can also just use one type of cheese, or mix that up. It's all a matter of personal preference. This is another one of those recipes you can freeze for later too, so you can get a head start if want! ;o)
Posted by Dianne at 9:22 AM | Comments (3) | TrackBack
December 11, 2007
Turtle Cake
Turtle cake makes the perfect gift for the chocolate lover on your list. It's chocolately while having a a caramel surprise in the middle and even a bit more chocolate to go along with that caramel! This cake is ooey gooey and oh so good. It's the perfect compliment to a big glass of milk!
(Note: The recipe is written for a 13 X 9 baking dish, but once again I'm still using the toaster oven. The stove person still hasn't fixed the issue! (Yes I'm more than ticked about that, but that's another story all together.) Anyway...I baked this in two 8 X 8 inch dishes instead.)
What You'll Need:
1 1/2 cups of unbleached all purpose flour
1 teaspoon of baking powder
1 teaspoon of salt
1 1/2 cups of cocoa
2 1/2 cups of organic cane sugar
2 cups of unsalted peanuts, chopped (Note: Measure out 2 cups of peanuts and then chop them.)
2 sticks of butter, melted and cooled for a few minutes
4 eggs
1 tablespoon of vanilla
1/2 cup of heavy cream
1 - 11 ounce bags of caramel bits
1 - 11.5 ounce bag of milk chocolate chips
Preheat oven to 375 F.
Mix together flour through sugar until incorporated. (Note: You can sift this together if you want, but it's just as easy to put it in a big bowl and mix it well with a whisk or a spoon.) Stir in peanuts until completely incorporated into the dry mixture. Add eggs, butter and vanilla and mix until dough forms. (Note: Sometimes it's easier to just get in there with your hands and mix it by hand.)
Divide the dough in half with one half slightly larger than the other. Take the smaller of the two dough balls and press it into a 13 X 9 inch dish that has been greased or sprayed with non-stick spray. Bake for 10 minutes and remove from the oven leaving the oven on.
While the crust is baking melt the caramel in a pan over medium heat with heavy cream or in the microwave and set aside.
Once the crust is baked sprinkle the top of the baked crust with chocolate chips.
Pour caramel mixture over the chocolate chips and if necessary spread it out to the edges. (Note: Normally it does the spreading by itself.)
Take remaining dough and press to cover the chocolate chips and caramel mixture.
Put the cake back into the oven and bake for 20 minutes to finish off the cake.
Let the cake cool completely and then slice in to squares.
Notes: You can use any type of nut you want and I normally use pecans, but my sous chef (aka Alexis) wanted to use peanuts today so we went with peanuts. The cake is very gooey, so if storing in layers it's best to put down a layer of wax paper or aluminum foil between each layer.
Posted by Dianne at 8:19 AM | Comments (4) | TrackBack
December 10, 2007
Banana Carrot Bread
Most everyone liked freshly baked breads and that makes them the perfect holiday gift! Bread doesn't have to be your standard white bread either. You can do all sorts of things with various fruits, veggies and grains! Throw in some nuts and you've got a wonderful loaf that makes a gift that bread lovers will love to receive.
This recipe is wonderful in that it makes two loaves, so you have two to share, or one for yourself and one to share. You can even make muffins instead of loaves and have a few dozen muffins to share! This is also one of those breads that freezes beautifully so you can make it now and share it later or pull it out for a special holiday breakfast. No matter what you do if you like bananas and carrots, or know someone that does, then this is the bread for you!
What You'll Need:
5 bananas, mashed
1 cup of organic cane sugar
1/2 cup of natural brown sugar
2 eggs
1 teaspoon of vanilla extract
1 teaspoon of sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
2 cups of flour (Note: You can use whatever type of flour you want. All purpose, white whole wheat, whole wheat, etc.)
2 cups of carrots, shredded
2 cups of pecans, chopped (Note: Measure two cups of pecans and then chop them)
1 cup of raisins
Preheat oven to 350 F.
In a large bowl mashed bananas. Add sugars, eggs and vanilla and mix until creamed. Stir in sea salt, baking powder and baking soda until just mixed. Next add flour and mix until just incorporated. Stir in carrots, nuts and raisins and pour batter into two loaf pans that have been greased or sprayed with non-stick spray. Bake for 55 minutes to 1 hour until bread sticks clean.
Notes: If you want you can add in 1 teaspoon of cinnamon and 1 teaspoon of nutmeg to the mix. You could also "frost" the loaves with cream cheese icing for a more cake like gift. The texture of this bread is amazing. It's moist and the bits of fruit and nuts add just the right touch.
Posted by Dianne at 12:12 PM | Comments (2) | TrackBack
December 7, 2007
Bean and Pea Soup Gift Jar
Bean Soup is a basic, healthy, yet oddly satisfying soup that is just perfect on a cold winter day! Who says comfort food has to be bad for you? This soup is all about whole, real goodness and it makes a perfect gift! How wonderful is that? The soup is what you make of it, but it's always a big hit!
(Note: I forgot to soak the beans last night so I don't have a finished product picture right now. I'll make the soup Sunday afternoon and add some pictures to the entry then.)
What You'll Need for the Bean Soup Jar:
1 quart jar
6 types of beans, lentils and/or peas (Note: I used navy white beans, black kabuli chick peas, petite crimson lentils, scarlet runner beans, yellow split peas and black beluga lentils.)
You want to layer the beans,lentils and/or peas you choose so that no two of the same color are next to each other. The jar above has 1/2 cup of navy white beans, 1/2 cup of black chick peas, 1 cup of petite crimson lentils, 1/2 cup scarlet runner beans, 1/2 cup of yellow split peas and the rest of the jar is filled with black beluga lentils. Dress up the jar however you like, but be sure to include the directions for the soup (see below).
What You'll Need to Make the Soup:
1 Bean and Pea Soup Gift Jar (see above)
Extra virgin olive oil
2 ribs of celery, chopped
1 onion, chopped
Sea salt
Freshly ground black pepper
Broth or water
Dump contents of the Bean and Pea Soup gift jar into a large bowl and cover with water. Let sit overnight. (Note: If you choose only lentils and split pea varieties you can skip this step as they don't need to soak overnight. They can soak, it won't hurt them, but it isn't necessary.)
In a large stockpot sauté celery and onion with a pinch of sea salt and some freshly ground black pepper until just tender.
Drain beans and peas and rinse. Add to the stockpot with the tender celery and onions. Cover beans and peas until just covered with water or broth. (Note: Most of the time I use water. The beans and peas have enough flavor to more than make the soup, but if you want you can use chicken or vegetable broth instead.) Cook for 2-3 hours until beans are tender. Serve warm.
Notes: You could also add in other veggies to the soup such as leeks of carrots. I even add in mushrooms from time to time. It's completely a matter of personal taste.
Update: 12/09/07: 2:29 PM: Now with a picture of the finished product!
This soup is warm, hearty and oh so creamy. Who knew healthy could taste so good? I also ended up utilizing my Crock Pot for this soup. All you have to do is dump in the ingredients and cook for 4-5 hours on high and you're good to go!
Posted by Dianne at 9:12 AM | Comments (0) | TrackBack
December 6, 2007
Hot Chocolate Gift Jar
Hot chocolate immediately brings to mind snow, warmth and the holidays! What better present to give than a jar of chocolatey goodness? Throw in some cookies and you could even leave out a cup for Santa! He'd really love that! ;o)
What You'll Need for the Jar:
1 quart jar
1 cup of powdered milk
1 cup of powdered cocoa
1 cup of powdered sugar
2 tablespoons of vanilla powder (Note: If you've never used vanilla powder before you use it just as you would the liquid equivalent. Take the link to get more info. You'll have to scroll down until you reach the product.)
4 tablespoons of organic cane sugar
Mix ingredients in a food processor or sift together and stir until completely mixed. Dress up the jar however you like, but be sure to include instructions on how to make the hot chocolate (see below).
To Make the Hot Chocolate:
Add boiling water to 2 or 3 heaping spoonfuls of hot chocolate mix to taste. Top with marshmallows or whipped cream or even just drink it straight up! For an adult kick add in some rum or Irish cream.
Posted by Dianne at 7:53 AM | Comments (6) | TrackBack
December 5, 2007
Three Bean Chili Gift Jar
After a little something sweet, what better than to spice things up a bit with the gift of Three Bean Chili! This version is very basic, but basic doesn't have to be a bad thing. This is the perfect meal on a snowy day and it just so happens today is just that! ;o)
What You'll Need for the Jar:
1 quart jar
3-4 tablespoons of chili powder
2 tablespoons of paprika
1 tablespoon of onion and/or garlic powder
1 teaspoon of sea salt
2 teaspoons of black pepper
1 cup of three different types of beans (Note: I used pinto. scarlet runner and navy white beans.)
In the bottom of the jar mix spices and then layer beans on top. Dress up the jar any way you like, with fabric, ribbons and bows, but remember to include the directions for the chili (see below).
What You'll Need to Make the Chilii:
1 Three Bean Chili Gift Jar (see above)
Olive oil
1 red onion, chopped
1 pint of grape tomatoes, chopped
3-4 cloves of garlic minced
1 - 15 ounce can of tomato sauce
1 - 10 ounce can of Rotel
1 potato, peeled and cubed
Scoop beans out of the jar and leave the spices behind. Place beans in a large bowl and cover with water. Let soak over night.
In a large stock pot sauté onion, tomatoes and garlic until onions are tender and tomatoes start to get soft.
Add seasonings from the jar and stir to mix.
Next add tomato sauce, Rotel, beans and 1 1/2 jars of water. Stir to mix and bring to a quick boil. Reduce heat to a simmer and cook, stirring occasionally for 2-3 hours at least. The longer the better. Chili only gets better with time! 20-30 minutes before serving add the potato and cook until tender.
Notes: The potato is a thing my dad does to chili. I think he got it from my grandmother. I don't do it every time I make a pot of chili, but it adds a nice little surprise that most people don't expect so I do it from time to time. You could also add in a cup or two of corn in place of the potato if you wanted. Depending on what type of canned tomato sauce you use you my need to add more salt. Taste the concoction as you go and modify the spices to your liking.
Posted by Dianne at 9:24 AM | Comments (5) | TrackBack
December 4, 2007
Chocolate Chip Brownies Gift Jar
What's better for a gift than something gooey and chocolatey? That's exactly what you get with Chocolate Chip Brownies! If you have a chocolate lover on your gift list, this is the gift for you. It's simple to put together and even simple to bake! That's very important when you're giving a gift. I'm sending them with Jamison to work tomorrow to share. After all isn't that the fun part?
What You'll Need for the Gift Jar:
1 quart jar
3/4 cup of unbleached all purpose flour
1/2 teaspoon of sea salt
1/2 teaspoon of baking powder
3/4 cup of cocoa powder
1 1/4 cups of organic cane sugar
1 cup of milk chocolate chips
Mix flour, salt and baking powder and add to the jar. Next add the cocoa powder. After that add the sugar. On top put the chocolate chips.
Dress up the jar however you like...Ribbons, fabric, etc. and be sure to include the directions for how to make the brownies (see below).
What You'll Need to Make the Brownies:
1 stick of butter melted
1 Chocolate Chip Brownies Gift Jar (See above)
2 eggs
2 teaspoons of vanilla
Preheat oven to 350 F. (Note: My oven is still out of commission so these were baked in my good old toaster oven! ;o))
In a large bowl melt butter in the microwave and set aside.
Scoop chocolate chips out of the jar and dump the rest of the ingredients into the bowl with the butter, along with the eggs and the vanilla. Stir mixture until completely incorporated and then stir in chocolate chips until just mixed. Pour brownie mixture into an 8 X 8 inch baking dish that has been greased or sprayed with non-stick spray.
Bake brownies for 25-20 minutes or until fudgy. Remove pan from the oven and let cool. Cut the brownies into squares. (Note: The brownies are very rich so you might want to cut them smaller, rather than larger.) Store in an airtight container.
Notes: I was going to make these Peppermint Chocolate Chip Brownies, but I realized I was out of peppermint extract when I got ready to bake the brownies. If you want to make them peppermint omit the vanilla and add 1 tablespoon of peppermint extract instead.
Posted by Dianne at 1:20 PM | Comments (4) | TrackBack
December 3, 2007
Veggie Soup Gift Jar
Tis the season to give gifts, but in reality most of us have plenty of stuff, so why not give a gift that can be enjoyed and then be gone! ;o) This soup mix is a basic vegetable soup that is warm and hearty. It also comes together quickly and cooks up fast as well! What's not to like about that?
What You'll Need for the Jar:
1 quart jar
1 cup of Just Veggies or freeze dried vegetable mix
1 cup of Just Peas or freeze dried peas
1 cup of Just Corn or freeze dried
4-6 tablespoons of Vogue Cuisine Instant Vege Base Soup and Seasoning or vegetable bullion powder
Layer ingredients as listed above into a quart canning jar. Put the lid on the jar and you can dress up the jar any way you want. A nice piece of material on the lid and a ribbon to dress up the jar make a nice addition. You also want to include the directions to make the soup (see below) so that the person you give it to will know how to make the soup.
What You'll Need to Make The Soup:
Extra virgin oil
1 carrot, chopped
1/2 an onion, chopped
1 rib of celery, chopped
1 leek, chopped
Sea salt
Black pepper
1 Veggie Soup Gift Jar (See above)
3 jars of water
In a large stock pot sauté carrot, onion, celery and leek with a pinch of sea salt and black pepper until onions are tender. Add contents of the Veggie Soup Gift jar and 3 jars full of water. Stir to mix. Bring to a boil and then reduce to a simmer and cook for 35-45 minutes and then serve.
Notes: You can add any type of veggies that you like. You could also use veggie broth instead of water. The vegetable bullion powder I use does not have a lot of sodium in it. If you use one that does omit the salt.
Posted by Dianne at 4:10 PM | Comments (0) | TrackBack
November 21, 2007
Thanksgiving Yummy: Brining a Turkey 101
Years ago I discovered the process of brining a turkey and I was immediately hooked! A brined turkey makes a luscious, juicy bird when cooked and once you go down that path you just don't want to go back! Strangely I've ever tried this with a chicken, though it's supposed to work just as well.
Anyway, up until this year I've always used a big bucket. The only problem with this method is that you're basically taking up half your fridge with a big bucket for 12 to 24 hours and that can be a long time to tie up the fridge when you're trying to prepare for Thanksgiving. A few weeks ago I came across the notion of a brining bag from the Pioneer Woman Cooks and decided to try that method instead.
I thought briefly for a moment today I might have to go back to the bucket method. I ordered brining bags from Williams Sonoma several weeks ago, but they were back ordered. I received an email earlier this week saying they had shipped and would be here in time for Thanksgiving, BUT the UPS man came and went this morning with no bags and it turns out though WS claims they were shipped via 2-day shipping to arrive in time, UPS claims that they haven't received them yet!
So what's a girl to do?
I finally found some very large sealable bags at the store and I am using one of them instead. So whether you use a bucket or a bag, I highly recommend brining a turkey!
What You'll Need:
1 bucket or very large brining bag
1 turkey (Our turkey this year is 22 pounds)
2 cups of sea salt
Water
Sage
Bay leaves
Black peppercorns
Rosemary
Citrus (Note: Lemons, limes, oranges and/or grapefruit, etc. all work fine.)
In the bucket or large brining bag dissolve 2 cups of salt in some water. Add turkey. Add fresh herbs, citrus of your choice and peppercorns.
If you are using a bucket cover the turkey with water. Place in the fridge. Let brine 12-24 hours. Remove from brining solution and discard. Cook turkey as you normally would.
If you are using a bag then add enough water to cover the bottom half of the turkey. Seal bag and place in the fridge. Every hour or so go in and turn the turkey and swish the brining solution around so that the entire turkey gets a turn in the brining solution. Remove turkey from the brining solution and discard. Cook turkey as you normally would.
Notes: My version of brining involves cold brining in that I never heat the brining solution. I've seen it done both ways, but I prefer cold brining. Any herb or seasoning you want to toss into the mix will work. Sea salt works better for this solution over table salt. If you're using table salt cut back to 1/2-3/4 a cup as it's a different consistency than sea salt.
Posted by Dianne at 4:07 PM | Comments (0) | TrackBack
Thanksgiving Dessert Yummy: Jamison's Chocolate Pie
In Jamison's family each holiday each person gets their own favorite pie. We've carried that tradition over and Jamison's pie of choice is your basic chocolate pie. I came up with this version and few years ago. It is rich, creamy and oh so delicious. If it weren't for the Pumpkin Cheesecake I might just have to make two! ;o)
What You'll Need:
1-9-inch pie shell, pre-baked
1/2 cup of unbleached all purpose flour
2/3 cup of unsweetened cocoa powder
2 1/2 cups of organic cane sugar
1 teaspoon of sea salt salt
2 cups of evaporated milk
4 egg yolks
1 teaspoon of vanilla extract
2 tablespoon of butter
Pre-bake a pie shell and sit aside. You can use either a store bought crust or make your own. It's completely up to you. I used a store bought version today.
Sift or whisk together flour through salt into a large sauce pan. Slowly add milk and eggs yolks and whisk until smooth. Turn stove one and cook over medium heat stirring constantly until the mixture is thick. Remove thickened chocolate mixture from heat and stir vanilla and butter until butter melts and mixture looks glossy. Pour chocolate mixture into your prepared pie shell. Refrigerate for 4 hours to overnight. Top with whipped cream and chocolate shavings to serve.
Notes: There are no notes for this one, but you knew that already! ;o)
Posted by Dianne at 3:45 PM | Comments (0) | TrackBack
November 20, 2007
Thanksgiving Dessert Yummy: Pumpkin Pie Fudge
This is a recipe from one of my mom's dear friends Wanda, who we affectionately call "Aunt Wanda". This fudge is creamy, delicious and very pumpkin pie like, but not. (That makes a whole lot of sense now doesn't it? ;o)) This is yet another way to utilize pumpkin and I'm all about the pumpkin! It is Thanksgiving after all! ;o)
(Note: My laptop is in the shop so I'm using Jamison's instead. He doesn't have the same photo software and such that I do so I made due with what he had and because of that the pictures may look a bit different than normal. I'm hoping to have my computer back later this week. Dare I even hope for today? ;o))
What You'll Need for the Fudge:
1 1/2 cups of sugar
2/3 cups of evaporated milk
1/2 cup of pumpkin (Note: Canned or fresh cooked and mashed works fine)
2 tablespoons of butter
1 tsp of salt
2 teaspoons of pumpkin pie spice
12 ounces of white chocolate, chopped fine (Note: I use Ghirardelli White Chocolate Baking Bars, but white chocolate chips will work fine.)
2 cups of miniature marshmallows (Note: Look for marshmallows that aren't made with high fructose corn syrup.)
1 teaspoon of vanilla
Place sugar, evaporated milk, pumpkin, butter, salt and pumpkin pie spice in the saucepan. Bring to a low boil. Boil for 12 minutes stirring here and there to ensure that the mixture doesn't burn or stick.
Remove from heat and stir in white chocolate and marshmallows until melted.
Add vanilla and stir to mix.
Pour into a 13 X 9 inch pan that has been greased with butter. Chill until set.
Cut into small squares to serve. Store covered in the fridge.
Notes: The original recipe called for 1 1/2 cups of nuts as an optional addition, which you could easy add. The recipe also called for vanilla baking chips, which I had never heard of or seen. White chocolate works and is delicious to boot, so I don't think I'd change that, though you could.
Posted by Dianne at 9:27 AM | Comments (5) | TrackBack
November 19, 2007
Thanksgiving Dessert Yummy: Pumpkin Cheesecake
This week let's delve into some Thanksgiving dessert yummies! They are a bit harder to freeze so I make them the week of Thanksgiving! On Wednesday I'm going to go all out and post a dessert recipe and my version of brining a turkey! How's that for crazy???!?!? ;o)
Up first Pumpkin Cheesecake!
Within my circle of friends and family I'm somewhat known for my cheesecakes. I've got a ton of different scrumptious variations and people ask for them often! Key Lime, Chocolate, Peppermint, Caramel Irish Cream, Turtle, Peanut Butter, Regular, among many others and one of my favorites is my Pumpkin Cheesecake! Every Thanksgiving I whip one of these gems up and I look forward to it all year! It's a different twist on the standard pumpkin pie, but it will draw raves! Try is and see.
What You'll Need for the Crust:
2 1/2 cups of gingersnap cookies
1/4 cup of sugar
1 stick of butter, melted
Measure 2 1/2 cups of ginger snap cookies and then process them in the food processor until smooth. (Note: If you don't have a food processor then place them in a plastic bag and have fun smashing them! ;o)) Process in sugar and melted butter until a crumbly mixture forms. Press the crumb mixture into a 9-inch spring form pan that has been sprayed with non-stick spray. Wrap the outside of the pan with aluminum foil to the very edges of the pan, without covering the opening. Set aside.
What You'll Need for the Filling:
3 - 8 ounce packages of cream cheese, softened (Note: You can use regular, light or even fat free cream cheese.)
1 - 15 ounce can of mashed pumpkin or 1 and 3/4 cups of freshly mashed pumpkin
1 cup of ricotta cheese (Note: You can use the whole milk, part skim or fat free version.)
1 cup of natural brown sugar
4 eggs
2 teaspoons of pumpkin pie spice
1 cup of unbleached all-purpose flour
Preheat oven to 325 F. (Note: This is very important when baking a cheesecake! The oven must be preheated! Do NOT skip this step!!)
Put a pot or kettle on to boil with enough water to cover 1/2-3/4 of the cheesecake pan with water.
Cream together cream cheese, pumpkin, sugar, ricotta and eggs until well blended. Mix in pumpkin pie spice and flour until just blended. Pour into prepared crust.
Place cheesecake pan into a baking dish. Pour hot water into the dish or pan being careful not to get any water on or in the cake itself. The water depth should be at least 1/2 the way up the side of the spring form pan, but no more than 3/4ths of the way up the side.
Bake for 1 hour. Turn oven off and open oven door to the broil position and let the cake sit unmoved for 1 more hour.
After the cheesecake sits for 1 hour carefully remove from the oven and take out of its water bath. Chill in the refrigerator for at least 4 hours.
Notes: The water bath helps the cheesecake top to not split as much. If you're making this on a cold day (like today for example), you might have trouble getting the cream cheese to cream completely smooth. Don't worry about this as it will not affect the taste of the cheesecake. You can also use graham cracker crumbs instead of gingersnaps, though I think the gingersnaps give it that extra omph. If you want you can decorate the top of the cheesecake with seasonal shaped cookies (such as leaves, acorns, pumpkins, etc.) and I recommend serving it with a dollop of fresh whipped cream on top.
Posted by Dianne at 1:15 PM | Comments (2) | TrackBack
November 16, 2007
Thanksgiving Yummy: Corn Casserole
This is another adaptation of an old family favorite. I don't remember when it was added to the holiday menu, but after it was it was such a hit that it came back on Thanksgiving and Christmas every year after that! This dish has a consistency similar to corn pudding. It's warm, creamy, delicious and oh so comforting! After all holiday meals should be just that! ;o)
What You'll Need:
1 – 10 ounce package of frozen corn
1 cup of fat free half and half
2 cups of cornmeal
½ cup of unbleached all purpose flour
1 tablespoon of baking powder
1 teaspoon of sea salt
¼ cup of organic cane sugar
1 cup of light mayonnaise (Note: I like Hellmann’s Light)
1 cup of light sour cream
2 eggs
1 – 16 ounce package of frozen corn
8 ounces of cheddar or Colby cheese, shredded
Preheat oven to 375 F.
Bring the 10 ounce package of frozen corn and half and half to a quick boil. Remove from heat and process in the food processor until slightly smooth. (Basically you’re making creamed corn. By bringing it to a boil you’re just knocking the chill out of the corn to make it easier to process.) Set aside.
While corn is heating, in a very large bowl mix cornmeal through sea salt until mixed thoroughly. Add mayonnaise, sour cream and eggs and stir well. Stir in creamed corn mixture and the 16 ounce bag of frozen corn. Stir ingredients until mixture is completely mixed. Pour mixture into a 13 X 9 inch dish OR a three quart baking dish that has been greased or sprayed with non-stick spray. Bake for 45-55 minutes until done through. Top with shredded cheddar and bake for another 10-15 minutes until cheese is melted.
Let sit for 10 minutes and serve OR the casserole can be frozen for up to six weeks and thawed and reheat for 20-25 minutes at 350 F until warmed through.
Notes: As I mentioned before this is a recipe I adapted from one of my Mom’s holiday favorites. The recipe she uses calls for canned corn, creamed corn and Jiffy cornbread mix. I simply brought together the same components, without using the more processed equivalents. The result is spot on in taste and with a lot less preservatives. It’s a win, win situation all around. ;o)
Posted by Dianne at 4:55 PM | Comments (0) | TrackBack
November 15, 2007
Thanksgiving Yummy: Maple Pumpkin Bread
Oh my what a day, what a DAY! I don't think I've made an entry this late in the day (or night as the case may be! ;o)) since I started Dianne's Dishes, but that's neither here nor there. Let's get on to the Thanksgiving recipe instead, shall we? ;o)
Even on Thanksgiving you've simply got to eat breakfast! Why not go with a pumpkin theme? Mmmmm Pumpkin! Maple Pumpkin Bread is just the thing to get the day started off on a holiday note. This bread is simple, quick and delicious! The best part is that you can make it ahead of time and simply enjoy a leisurely breakfast before all the joy and thankfulness! ;o)
What You'll Need:
3 cups of unbleached all purpose flour OR white whole wheat flour
1 teaspoon of sea salt
1 tablespoon of baking powder
1 tablespoon of pumpkin pie spice mix
1 1/4 cup of natural brown sugar, divided
1/2 cup of maple syrup
2 eggs
1 cup of buttermilk
1 - 15 ounce can of pumpkin (Note: NOT pumpkin pie mix!)
1 1/2 cups of chopped walnuts
1 cup raw pumpkin seeds (Also know as pepitas)
Preheat oven to 375 F.
In a large bowl mix flour through pumpkin pie spice mix, along with 1 cup of brown sugar and stir to mix. Add maple syrup through pumpkin and stir to mix thoroughly. Stir in nuts and pumpkin seeds until