tag:blogger.com,1999:blog-32951991371201329902024-03-14T00:13:51.088-05:00Adventures With MarzipanTaylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-3295199137120132990.post-25049765304558141202011-03-31T22:51:00.010-05:002011-04-22T14:27:20.828-05:00Tie Dye FrostingMom discovered a new piping technique, so I decided to test it out!<a href="http://2.bp.blogspot.com/-USg2A4eUNNM/TZVXXzIbN2I/AAAAAAAAAeM/3FTHJBL36aQ/s1600/March%2B18%2BExp%2B56%2B%252815%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5590470578824492898" border="0" alt="" src="http://2.bp.blogspot.com/-USg2A4eUNNM/TZVXXzIbN2I/AAAAAAAAAeM/3FTHJBL36aQ/s320/March%2B18%2BExp%2B56%2B%252815%2529.JPG" /></a>What you're supposed to do is take a little bit of gel food coloring, and 'paint' it onto the inside of the piping bag. You can see the tutorial that mom found here: <a href="http://www.youtube.com/watch?v=aHxMvKb8dSo">http://www.youtube.com/watch?v=aHxMvKb8dSo</a><a href="http://3.bp.blogspot.com/-CdEvAcytfWo/TZVXnq3ho5I/AAAAAAAAAeU/A0PAqJ-wiBI/s1600/March%2B18%2BExp56%2B%252821%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5590470851484033938" border="0" alt="" src="http://3.bp.blogspot.com/-CdEvAcytfWo/TZVXnq3ho5I/AAAAAAAAAeU/A0PAqJ-wiBI/s320/March%2B18%2BExp56%2B%252821%2529.JPG" /></a>On the tutorial, she gets a really pretty two-toned frosting, where just the edges of the frosting are a different color. Mine are...not like that. Obviously! The first batch, I put too much coloring in and it just made the frosting bright pink. The second batch, I put in too little and it literally added no color. The third batch, I still put a little too much, but not as much. It created a weird tye die effect! Definitely try this some day if you're bored. But it takes a lot to perfect, I'm sure. Mom likes these more than I do.<a href="http://4.bp.blogspot.com/-ssCPAr8ABj0/TZVYNluuLII/AAAAAAAAAec/Gvp-umAliUA/s1600/March%2B18%2BExp%2B56%2B%25285%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5590471502939958402" border="0" alt="" src="http://4.bp.blogspot.com/-ssCPAr8ABj0/TZVYNluuLII/AAAAAAAAAec/Gvp-umAliUA/s320/March%2B18%2BExp%2B56%2B%25285%2529.JPG" /></a><strong> Tie Dye Frosting Recipe </strong><br /><br /><ul><br /><br /><li><span style="font-size:85%;">1-2 lbs buttercream frosting, white</span></li><br /><br /><li><span style="font-size:85%;">Gel food coloring, any color</span></li><br /><br /><li><span style="font-size:85%;">A small paint brush</span></li></ul><br /><br /><p>Preparation</p><br /><br /><ul><br /><br /><li><span style="font-size:85%;">Snip off the end of a piping bag and fit it with the tip of your choice (preferably something with ridges)</span></li><br /><br /><li><span style="font-size:85%;">Use a paint brush to brush some food coloring onto the inside of the piping bag. Use the link above to watch the official tutorial! </span></li><br /><br /><li><span style="font-size:85%;">Pipe onto the cupcakes!</span></li></ul><br /><br /><p><span style="font-size:85%;"><em>(There's something wrong with the formatting tonight. Sorry if it looks weird!)</em></span></p>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-54880983032973189752011-03-20T11:15:00.008-05:002011-03-20T11:44:50.090-05:00Chocolate Frogs and Owl PopsSPRING BREAK! WOO!<br />...This means nothing to me except that I can finally relax for a week. (Maybe.)<br />So to celebrate, we've got a Harry Potter themed entry today!<a href="http://3.bp.blogspot.com/-sPKJ4OKn25Q/TYYtaWrN71I/AAAAAAAAAdk/ugQPVV8smWU/s1600/March%2B4%2BExp55%2B%25287%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586202318586376018" border="0" alt="" src="http://3.bp.blogspot.com/-sPKJ4OKn25Q/TYYtaWrN71I/AAAAAAAAAdk/ugQPVV8smWU/s320/March%2B4%2BExp55%2B%25287%2529.JPG" /></a>Anybody who's read/seen Harry Potter knows about chocolate frogs. They're enchanted little bits of candy that can hop around like real frogs (But Ron Weasley says that they've only got one good jump in them). Well, I found the mold for them online, and saw molds for owl lollipops so I bought that, too!<a href="http://4.bp.blogspot.com/--4OOQD-fWAA/TYYtoIL_96I/AAAAAAAAAds/ssr6CLxACzc/s1600/March%2B4%2BExp55%2B%252821%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586202555215509410" border="0" alt="" src="http://4.bp.blogspot.com/--4OOQD-fWAA/TYYtoIL_96I/AAAAAAAAAds/ssr6CLxACzc/s320/March%2B4%2BExp55%2B%252821%2529.JPG" /></a>There's really not much to say about these! They're super easy to make, and quite impressive. You could use chocolate chips, which I did for my first batch, but melted chocolate chips get a little bit sticky, so it's not optimal. Use candy wafers instead! Hobby Lobby has a great selection: Milk chocolate, dark chocolate, mint chocolate... I even used peanut butter wafers, and mixed in some butterscotch chips for one batch. YUM!<a href="http://1.bp.blogspot.com/-kxYk5cgpmFU/TYYuT7KVXXI/AAAAAAAAAd8/hin6NhysUgU/s1600/March%2B4%2BExp55%2B%25282%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586203307633106290" border="0" alt="" src="http://1.bp.blogspot.com/-kxYk5cgpmFU/TYYuT7KVXXI/AAAAAAAAAd8/hin6NhysUgU/s320/March%2B4%2BExp55%2B%25282%2529.JPG" /></a>Hobby Lobby (and I'm sure any craft store) also has a selection of candy molds, though they're more generic things like flowers.<a href="http://1.bp.blogspot.com/-6Ljfu_vNj-c/TYYun4mxZFI/AAAAAAAAAeE/QbzRMiAt93I/s1600/March%2B4%2BExp55%2B%252815%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586203650544460882" border="0" alt="" src="http://1.bp.blogspot.com/-6Ljfu_vNj-c/TYYun4mxZFI/AAAAAAAAAeE/QbzRMiAt93I/s320/March%2B4%2BExp55%2B%252815%2529.JPG" /></a><strong>Chocolate Frogs and Owl Pops Recipe</strong><br /><ul><li><span style="font-size:85%;">Candy molds </span></li><li><span style="font-size:85%;">Small lollipop sticks (if necessary)</span></li><li><span style="font-size:85%;">Candy wafers (1-2 bags)</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Melt candy wafers according to the directions on the back of the package. </span></li><li><span style="font-size:85%;">Pour melted chocolate into the molds.</span></li><li><em><span style="font-size:85%;">Optional: Put the chocolate into a piping bag, and cut off the tip. This allows more precise filling.</span></em></li><li><span style="font-size:85%;">If making lollipops, put the stick in the slot and twirl in the chocolate to cover it. Cover with a bit more chocolate.</span></li><li><span style="font-size:85%;">Tap the molds on the counter a few times, to get any air bubbles out.</span></li><li><span style="font-size:85%;">Put in the fridge for ~15 minutes or so, to set.</span></li><li><span style="font-size:85%;">Carefully turn upside down, and press to release.</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com1tag:blogger.com,1999:blog-3295199137120132990.post-15143987048350139472011-03-06T14:59:00.008-06:002011-03-06T15:29:32.599-06:00Pizza<div align="left">One of my favorite things is going over to my older brother's house, to hang out with him and his girlfriend. Admittedly, it's mostly because they always have delicious foods. For Oscar night, they did not disappoint. We made pizza!<a href="http://2.bp.blogspot.com/-TfZZb0N2WG8/TXP6A8w9bTI/AAAAAAAAAdE/UeU-nhal6Nw/s1600/Feb%2B27%2BExp54%2B%25287%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581079257460600114" border="0" alt="" src="http://2.bp.blogspot.com/-TfZZb0N2WG8/TXP6A8w9bTI/AAAAAAAAAdE/UeU-nhal6Nw/s320/Feb%2B27%2BExp54%2B%25287%2529.JPG" /></a>My roommate was astonished when I told her that I'd never made pizza before, but... it's just something we didn't do when I was little. But hey, we got to make our own dough, so it was as close to baking as I could get!<a href="http://1.bp.blogspot.com/-BGQeWm38Ess/TXP7by-ofuI/AAAAAAAAAdc/1ceL3EaYuWo/s1600/Feb%2B27%2BExp54%2B%25286%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581080818201689826" border="0" alt="" src="http://1.bp.blogspot.com/-BGQeWm38Ess/TXP7by-ofuI/AAAAAAAAAdc/1ceL3EaYuWo/s320/Feb%2B27%2BExp54%2B%25286%2529.JPG" /></a>There are three great things about making pizza: 1) It's way cheaper than ordering a pizza, 2) You can make it exactly how you want it, 3) It can be a bonding experience!<br />My brother was watching the Oscars, oblivious to all but the screen, while his girlfriend and I were in the kitchen, kneading the dough for our pizzas. So fun!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581079870325008322" border="0" alt="" src="http://2.bp.blogspot.com/-mHRxialLZ3I/TXP6kn3OJ8I/AAAAAAAAAdM/GMCIyH-dKT8/s320/Feb%2B27%2BExp54%2B%25282%2529.JPG" /><span style="font-size:85%;"></span></div><div align="center"><span style="font-size:85%;">She's a pro at kneading dough </span></div><span style="font-size:85%;"><br /></span>Next time I'm going to make a pizza with <span id="SPELLING_ERROR_0" class="blsp-spelling-error">provel</span> cheese. According to <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Wikipedia</span>, it's a processed cheese from a mix of cheddar, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">swiss</span>, and <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">provolone</span>. The way I know it is a mix of <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">provolone</span> and mozzarella. Either way, it's my favorite!<a href="http://2.bp.blogspot.com/-aw78XdTAVfA/TXP6-0lJ4LI/AAAAAAAAAdU/KPIt_0_y5ak/s1600/Feb%2B27%2BExp54%2B%25288%2529.JPG"><br /></a><a href="http://2.bp.blogspot.com/-aw78XdTAVfA/TXP6-0lJ4LI/AAAAAAAAAdU/KPIt_0_y5ak/s1600/Feb%2B27%2BExp54%2B%25288%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581080320415490226" border="0" alt="" src="http://2.bp.blogspot.com/-aw78XdTAVfA/TXP6-0lJ4LI/AAAAAAAAAdU/KPIt_0_y5ak/s320/Feb%2B27%2BExp54%2B%25288%2529.JPG" /></a><strong>Pizza Recipe</strong><br /><br /><ul><li><span style="font-size:85%;">1 envelope pizza yeast (we used <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Fleischmann's</span> brand)</span></li><li><span style="font-size:85%;">1 c flour</span></li><li><span style="font-size:85%;">1 1/2 tsp sugar</span></li><li><span style="font-size:85%;">3/4 tsp salt</span></li><li><span style="font-size:85%;"></span></li><li><span style="font-size:85%;">2/3 c very warm water</span></li><li><span style="font-size:85%;">3 tbsp oil</span></li><li><span style="font-size:85%;">1/2-3/4c flour</span></li><li><span style="font-size:85%;">1 can pizza sauce</span></li><li><span style="font-size:85%;">1 package cheese (ex: mozzarella, or <span id="SPELLING_ERROR_6" class="blsp-spelling-error">provel</span>)</span></li><li><span style="font-size:85%;">Additional toppings</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Preheat oven to 425</span></li><li><span style="font-size:85%;">Grease a pizza pan.</span></li><li><span style="font-size:85%;">Combine yeast, 1c flour, sugar, and salt in a large bowl.</span></li><li><span style="font-size:85%;">Add water and oil, and mix together until well blended, about 1 minute.</span></li><li><span style="font-size:85%;">Gradually add remaining flour until a soft dough ball is formed; it will be slightly sticky. Add more flour if needed.</span></li><li><span style="font-size:85%;">Knead dough on a floured surface until smooth and elastic, or about 4 minutes.</span></li><li><span style="font-size:85%;">Press dough into the pizza pan, flattening until it fills the pan. Prick the surface of the dough with a fork.</span></li><li><span style="font-size:85%;">Add desired amount of sauce, cheese, and toppings.</span></li><li><span style="font-size:85%;">Bake 12-15 minutes until cheese is bubbly and the crust is brown.</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-48138778476970933722011-03-01T21:12:00.009-06:002011-03-01T21:42:00.384-06:00Fudge<div align="left">Man, these blog posts keep getting further and further apart..<br />Oh well!<br /><br /></div><p align="left"><a href="http://3.bp.blogspot.com/-fuzwlojt5qc/TW24ox9sTJI/AAAAAAAAAcc/ECKptMkUNW4/s1600/Feb%2B21%2BExp53%2B%25285%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579318524128283794" border="0" alt="" src="http://3.bp.blogspot.com/-fuzwlojt5qc/TW24ox9sTJI/AAAAAAAAAcc/ECKptMkUNW4/s320/Feb%2B21%2BExp53%2B%25285%2529.JPG" /></a>I wanted to branch out and try something new, and somebody recommended that I try fudge. </p><p align="left">I've always been a little intimidated by it.. I mean, it involves boiling something, stirring constantly, not burning it (burning stuff comes so naturally to me!)... it's a lot, right?<br /></p><a href="http://2.bp.blogspot.com/-rs_nr9LjQIo/TW260ibE48I/AAAAAAAAAc0/pd7Iyl0Jlyw/s1600/Feb%2B21%2BExp53%2B%25281%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579320925138248642" border="0" alt="" src="http://2.bp.blogspot.com/-rs_nr9LjQIo/TW260ibE48I/AAAAAAAAAc0/pd7Iyl0Jlyw/s320/Feb%2B21%2BExp53%2B%25281%2529.JPG" /> <p align="center"></a><span style="font-size:85%;">Ingredients before they're mixed</span></p><p>WRONG-O!<br /><br />Because that's what microwaves were invented for!<br /></p><a href="http://3.bp.blogspot.com/-Un-D5CXFYL8/TW27od2KAaI/AAAAAAAAAc8/1AwKBxXN3vE/s1600/Feb%2B21%2BExp53%2B%25282%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579321817262850466" border="0" alt="" src="http://3.bp.blogspot.com/-Un-D5CXFYL8/TW27od2KAaI/AAAAAAAAAc8/1AwKBxXN3vE/s320/Feb%2B21%2BExp53%2B%25282%2529.JPG" /></a>I hadn't even thought to make this in the microwave until I asked my mom for advice, and she gave me the "Duh, Taylor, how did you not think of that?" tone.<br /><br />Making fudge just got a whooole loooot easier!<br /><a href="http://1.bp.blogspot.com/-uNlQoNeTxVo/TW25jHfZx3I/AAAAAAAAAcs/dNTrpjVPAxs/s1600/Feb%2B21%2BExp53%2B%25288%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579319526339233650" border="0" alt="" src="http://1.bp.blogspot.com/-uNlQoNeTxVo/TW25jHfZx3I/AAAAAAAAAcs/dNTrpjVPAxs/s320/Feb%2B21%2BExp53%2B%25288%2529.JPG" /></a>I didn't have any square cake pans on hand, and mom had said that a 9x13 pan was too big, so I used a round cake pan instead. It made for thick pieces, but you can cut them small! But something slightly larger than a 9x9 pan is preferable.<br /><br />And most importantly... my friends enjoyed it! Yay!<br /><a href="http://2.bp.blogspot.com/-pcamYvmBhxs/TW25AC0y3tI/AAAAAAAAAck/THufnXR7ZWk/s1600/Feb%2B21%2BExp53%2B%25287%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579318923791359698" border="0" alt="" src="http://2.bp.blogspot.com/-pcamYvmBhxs/TW25AC0y3tI/AAAAAAAAAck/THufnXR7ZWk/s320/Feb%2B21%2BExp53%2B%25287%2529.JPG" /></a><strong>Fudge Recipe</strong> <ul><li><span style="font-size:85%;">1 1/2 sticks margarine (I'm sure butter would work too, we're just a margarine family)</span></li><li><span style="font-size:85%;">3 c sugar</span></li><li><span style="font-size:85%;">2/3 c (aka 5 oz aka 1 small can) evaporated milk</span></li><li><span style="font-size:85%;">1 small (7 oz) jar marshmallow creme</span></li><li><span style="font-size:85%;">1 tsp vanilla</span></li><li><span style="font-size:85%;">12oz package chocolate chips</span></li><li><span style="font-size:85%;">Optional: 1 c chopped nuts</span></li><li><em><span style="font-size:85%;">Note: This recipe is on the back of the marshmallow creme container! But it calls for baking squares-- far more expensive than chocolate chips!</span></em></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Melt margarine in microwave in a 2 qt, microwave safe dish. </span></li><li><span style="font-size:85%;">Add sugar and milk; mix well.</span></li><li><span style="font-size:85%;">Microwave for 3 minutes. Stir.</span></li><li><span style="font-size:85%;">Microwave for 2 minutes. Stir.</span></li><li><span style="font-size:85%;">Microwave for 5.5 minutes. Stir.</span></li><li><span style="font-size:85%;">Remove from microwave, and add marshmallow creme and vanilla.</span></li><li><span style="font-size:85%;">(Note: Running your spatula under hot water first will get the creme out easier!)</span></li><li><span style="font-size:85%;">Once that's mixed, add your chocolate chips. </span></li><li><span style="font-size:85%;">Mix until well combined and pour into a buttered pan.</span></li><li><span style="font-size:85%;">Place in fridge to set firmly, or leave at room temperature for a more gooey texture.</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com1tag:blogger.com,1999:blog-3295199137120132990.post-29436193963252868082011-02-12T14:38:00.007-06:002011-02-12T15:13:50.680-06:00Fried BreadOh man, I am SO lacking in the entries! I made orange-flavored cupcakes in green papers for the Super Bowl (Packers!) but didn't frost them, so they really weren't worthy of even getting a blog post.<br /><br />So here's one of my all-time favorite things, that my grandma used to make. Fried bread!<a href="http://3.bp.blogspot.com/-l5wtNq1zYlU/TVb1OkTUMMI/AAAAAAAAAb8/vkywl1pB4IE/s1600/Feb%2B11%2BExp52%25289%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572911219529232578" border="0" alt="" src="http://3.bp.blogspot.com/-l5wtNq1zYlU/TVb1OkTUMMI/AAAAAAAAAb8/vkywl1pB4IE/s320/Feb%2B11%2BExp52%25289%2529.JPG" /></a>My grandma used to make this every Sunday morning. I still the big family gathering, and the huge mixing bowl in her kitchen that was just -full- of dough. She'd grab a handful, flatten it out, and fry it up.<br /><br />...I cheated. I just bought a bag of frozen dough balls at the store! But I still did like grandma, and put them in a dish under a rag to let the dough thaw and rise. The longer it sits out, the larger they'll be!<a href="http://1.bp.blogspot.com/-q6ZzlXXR3dU/TVb1zE44WGI/AAAAAAAAAcE/itnIF5Rs2X0/s1600/Feb%2B11%2BExp52%25287%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572911846752016482" border="0" alt="" src="http://1.bp.blogspot.com/-q6ZzlXXR3dU/TVb1zE44WGI/AAAAAAAAAcE/itnIF5Rs2X0/s320/Feb%2B11%2BExp52%25287%2529.JPG" /></a>The most important parts of this are to make sure that 1) you have enough oil, and 2) the oil is hot enough. If you don't or it's not, they won't cook properly. Which I guess is true of anything that you fry, but I don't fry stuff often! These float, so you only need about 1-2" of oil in the bottom of a pan to be sure they don't touch the bottom.<a href="http://1.bp.blogspot.com/-nw0MaFG5TUA/TVb2I1c9zFI/AAAAAAAAAcM/MzV4j8WScS0/s1600/Feb%2B11%2BExp52%25282%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572912220565523538" border="0" alt="" src="http://1.bp.blogspot.com/-nw0MaFG5TUA/TVb2I1c9zFI/AAAAAAAAAcM/MzV4j8WScS0/s320/Feb%2B11%2BExp52%25282%2529.JPG" /></a>If you like funnel cake, or those tasty doughnuts they serve in chinese restaurants, or sopapillas, you'll like these! I've always eaten them with plain granulated sugar, but my roommate put agave nectar and brown sugar on one of hers! Then she put brown sugar and a touch of cinnamon on her second one. Yummm.<br /><br />Yes, it's just as unhealthy as it sounds, but... c'mon. It's worth it!<br /><a href="http://4.bp.blogspot.com/-HPccvbPBJJA/TVb2o-wIBUI/AAAAAAAAAcU/WSoakLZ1lSc/s1600/Feb%2B11%2BExp52%252810%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572912772817618242" border="0" alt="" src="http://4.bp.blogspot.com/-HPccvbPBJJA/TVb2o-wIBUI/AAAAAAAAAcU/WSoakLZ1lSc/s320/Feb%2B11%2BExp52%252810%2529.JPG" /></a><strong>Fried Bread Recipe</strong> <ul><li><span style="font-size:85%;">1 bag frozen dinner rolls (I bought one with 12 rolls)</span></li><li><span style="font-size:85%;">Vegetable oil</span></li><li><span style="font-size:85%;">Optional:</span></li><li><span style="font-size:85%;">Sugar, brown sugar, powdered sugar, agave nectar, etc. for topping</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Sit the amount of rolls out that you intend to fry. (ex: 6 rolls, to serve 3 people) Place in a rounded cake pan, and cover with a rag.</span></li><li><span style="font-size:85%;">Let thaw and rise for at least a couple of hours.</span></li><li><span style="font-size:85%;"></span></li><li><span style="font-size:85%;">Heat oil over medium heat, and make sure it's heated fully. At least 1-2" of oil should cover the bottom of the pan.</span></li><li><span style="font-size:85%;">One roll at a time, flatten to about 1/4" thick. Lay in the oil.</span></li><li><span style="font-size:85%;">If hot enough, it should immediately rise and bubble up around it. Cook until the bottom is golden brown, then use tongs to flip.</span></li><li><span style="font-size:85%;">Once the other side is golden as well, lay on a plate covered in a paper towel, to drain.</span></li><li><span style="font-size:85%;">Add your toppings, and enjoy!</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-45606575984445790842011-01-29T10:25:00.009-06:002011-01-29T11:07:54.957-06:00Carrot Cake Cupcakes<div align="center"><span style="font-size:130%;"><strong>Happy birthday, Alex!!</strong></span></div><div align="left"><strong><span style="font-size:130%;"></span></strong></div><div align="left"><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TURDTJ9BneI/AAAAAAAAAbA/YhMeUMFZNzY/s1600/Jan%2B24%2BExp51%2B%25286%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567649035705228770" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TURDTJ9BneI/AAAAAAAAAbA/YhMeUMFZNzY/s320/Jan%2B24%2BExp51%2B%25286%2529.JPG" /></a> My friend's birthday was recently, and he's also in my writing group, so I thought it'd be fun to bake cupcakes so we could all enjoy them together! I asked him what his favorite cake was, and with his reply of "Carrot cake" I set out on a mission-- to perfect my cream cheese frosting recipe! ...And to bake him birthday cupcakes. ;)<a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TUREUfQS-YI/AAAAAAAAAbQ/NbEEDrt2MW4/s1600/Jan%2B24%2BExp51%2B%25282%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567650158114699650" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TUREUfQS-YI/AAAAAAAAAbQ/NbEEDrt2MW4/s320/Jan%2B24%2BExp51%2B%25282%2529.JPG" /></a></div><div align="left"></div><div align="left">Admittedly, I didn't make the carrot cake from scratch. (And by that, I mean I rarely make ANY cakes from scratch.) But it <span id="SPELLING_ERROR_0" class="blsp-spelling-error">suuure</span> tasted like it! I didn't know this secret until I started baking much more often with my mom: If you put a cup (one 8-oz container) of sour cream into any box cake mix you're making, it'll add an incredible amount of moisture. It also adds just a bit of denseness, so unless you really <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">over beat</span> them, they'll be more level.<a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TURHX3JbG-I/AAAAAAAAAbg/GCh09QpIYFw/s1600/Jan%2B24%2BExp51%2B%25283%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567653514602814434" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TURHX3JbG-I/AAAAAAAAAbg/GCh09QpIYFw/s320/Jan%2B24%2BExp51%2B%25283%2529.JPG" /></a>I also finally got the cream cheese recipe right! It's the perfect balance between the tartness of the cream cheese, and the sweetness of the powdered sugar. I was tempted to go through the cabinets and find other stuff to put it on!<a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TURIzzHRP_I/AAAAAAAAAbw/0Rx-ZqZWG6s/s1600/Jan%2B24%2BExp51%2B%25288%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567655094068002802" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TURIzzHRP_I/AAAAAAAAAbw/0Rx-ZqZWG6s/s320/Jan%2B24%2BExp51%2B%25288%2529.JPG" /></a><strong>Carrot Cake Recipe</strong></div><ul><li><div align="left"><span style="font-size:85%;">1 box carrot cake mix</span></div></li><li><div align="left"><span style="font-size:85%;">Eggs (varies depending on brand)</span></div></li><li><div align="left"><span style="font-size:85%;">Vegetable oil (varies depending on brand)</span></div></li><li><div align="left"><span style="font-size:85%;">1- 8oz container sour cream</span></div></li></ul><p align="left">Preparation</p><ul><li><div align="left"><span style="font-size:85%;">Preheat oven according to box.</span></div></li><li><div align="left"><span style="font-size:85%;">Line 24 cupcake tins with paper liners.</span></div></li><li><div align="left"><span style="font-size:85%;">Combine the ingredients. </span></div></li><li><div align="left"><span style="font-size:85%;">Blend on low speed for 30 seconds, then medium for 2 minutes, scraping bowl occasionally.</span></div></li><li><div align="left"><span style="font-size:85%;">Using a 1/4 cup measuring cup, fill the 24 liners. </span></div></li><li><div align="left"><span style="font-size:85%;">Bake according to box.</span></div></li><li><div align="left"><span style="font-size:85%;">Remove from oven, let cool completely.</span></div></li></ul><p align="left"><strong>Cream Cheese Frosting Recipe</strong></p><ul><li><div align="left"><span style="font-size:85%;">2- 8oz packages cream cheese</span></div></li><li><div align="left"><span style="font-size:85%;">1/2 c butter, softened</span></div></li><li><div align="left"><span style="font-size:85%;">1 1/2 tsp vanilla</span></div></li><li><div align="left"><span style="font-size:85%;">5.5 c powdered sugar</span></div></li></ul><p align="left">Preparation</p><ul><li><div align="left"><span style="font-size:85%;">Cream together cream cheese and butter.</span></div></li><li><div align="left"><span style="font-size:85%;">Scrape sides, add vanilla, and quickly mix in.</span></div></li><li><div align="left"><span style="font-size:85%;">Add powdered sugar 1-2 cups at a time.</span></div></li><li><div align="left"><em><span style="font-size:85%;">Note: If you're frosting these with a knife, you'll probably only need about 1/2 of the recipe. This is larger for piping purposes.</span></em></div></li></ul><p align="center"><span style="font-size:85%;">And to toot my own horn (Toot toot!) I had more than one person say that these were the best carrot cake cupcakes they'd ever eaten. <span id="SPELLING_ERROR_2" class="blsp-spelling-error">YAY</span>!!</span></p>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com1tag:blogger.com,1999:blog-3295199137120132990.post-70890289668946304512011-01-20T22:43:00.009-06:002011-01-20T23:05:42.953-06:00Slow Cooked Cinnamon ApplesI've made cinnamon apples before, but my roommate found a recipe for them, that came in our box of <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">crock pot</span> liners! So I figured, what better day to make them than on a day when I'm snowed in?<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TTkSUA0yhTI/AAAAAAAAAag/dLRdcj0F6d0/s1600/IMG_4169.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5564498949621056818" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TTkSUA0yhTI/AAAAAAAAAag/dLRdcj0F6d0/s320/IMG_4169.JPG" /></a>I will never get over how delicious they are. I've always been a big apple pie fan, but I'm also big on textures, and the crust always leaves a weird taste/feeling in my mouth. Ask my mom.. even today, if I have a piece of pie I'll eat the center out and leave the crust skeleton behind.<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TTkSpK8mqzI/AAAAAAAAAao/-wZ7QpDcCSc/s1600/IMG_4154.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5564499313115441970" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TTkSpK8mqzI/AAAAAAAAAao/-wZ7QpDcCSc/s320/IMG_4154.JPG" /></a>This recipe is really big. I didn't take it into account until I was washing/slicing/coring SIX apples. So if you're just making these for you, or you and one other person, definitely half the recipe.<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TTkTFcgNmcI/AAAAAAAAAaw/l1reLfoKvUA/s1600/IMG_4163.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5564499798864533954" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TTkTFcgNmcI/AAAAAAAAAaw/l1reLfoKvUA/s320/IMG_4163.JPG" /></a>The recipe says to serve them with vanilla ice cream, but since I work at a frozen yogurt shop, I figured I'd serve them with <span id="SPELLING_ERROR_1" class="blsp-spelling-error">froyo</span> instead. <span id="SPELLING_ERROR_2" class="blsp-spelling-error">So</span> tasty! I drizzled some of the excess cinnamon-juice over the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">froyo</span>, and it tasted like fried ice cream! Definitely a great treat.<br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TTkTZsRpaJI/AAAAAAAAAa4/eWaeFnE4wkY/s1600/IMG_4168.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5564500146695792786" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TTkTZsRpaJI/AAAAAAAAAa4/eWaeFnE4wkY/s320/IMG_4168.JPG" /></a><strong>Slow Cooked Cinnamon Apples Recipe</strong><br /><ul><li><span style="font-size:85%;">6 large Granny Smith apples, peeled, cored, cut into 8 wedges.</span></li><li><span style="font-size:85%;">1/2 c granulated sugar</span></li><li><span style="font-size:85%;">1/2 c packed brown sugar</span></li><li><span style="font-size:85%;">2 tbsp flour</span></li><li><span style="font-size:85%;">1 tsp ground cinnamon</span></li><li><span style="font-size:85%;">1/4 tsp ground nutmeg</span></li><li><span style="font-size:85%;">1 stick butter, melted</span></li><li><span style="font-size:85%;">Optional: Vanilla ice cream/frozen yogurt</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">If using a <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">crock pot</span> liner, place snugly into <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">crock pot</span>.</span></li><li><span style="font-size:85%;">Slice apples and place in a large bowl.</span></li><li><span style="font-size:85%;">In a medium bowl, combine sugars, flour, cinnamon, and nutmeg. </span></li><li><span style="font-size:85%;">8 slices (1 apple) at a time, put into sugar mix and coat well, then put into the <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">crock pot</span>.</span></li><li><span style="font-size:85%;">Once all apples are in, pour in remaining mixture, and drizzle with butter.</span></li><li><span style="font-size:85%;">Place lid on <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">crock pot</span>.</span></li><li><span style="font-size:85%;">Cook on low for 3 hours, or high for 2 hours.</span></li><li><span style="font-size:85%;">Serve with vanilla ice cream/frozen yogurt, and top with extra cinnamon-juice if desired.</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-72906434707223707182011-01-14T18:29:00.006-06:002011-01-14T19:22:21.040-06:00Lemon Cupcakes with Meringue Frosting<div align="left">While I was home, mom and I baked a few different things! We tried s'mores cupcakes, which were..not as good as they sound, in my opinion. I'm not going to blog about them. But I AM going to blog about the best cupcakes on the planet: These lemon cupcakes!<br /></div><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TTDtjgiv-kI/AAAAAAAAAaA/wHSem4OFwBY/s1600/Jan%2B9th%2BExp49%2B%252811%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5562206734089452098" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TTDtjgiv-kI/AAAAAAAAAaA/wHSem4OFwBY/s320/Jan%2B9th%2BExp49%2B%252811%2529.JPG" /></a>The cupcakes were filled with lemon curd, and then topped with meringue, which we toasted with the kitchen torch that mom got for Christmas. She got one from me and one from dad, and we liked the one he bought more..but still!<br /><a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TTDuPzA_7RI/AAAAAAAAAaI/xNQqwTY86PY/s1600/Jan%2B9th%2BExp49%2B%252824%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5562207494962408722" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TTDuPzA_7RI/AAAAAAAAAaI/xNQqwTY86PY/s320/Jan%2B9th%2BExp49%2B%252824%2529.JPG" /></a>Mom asked me to rate these on a scale from 1-10. I gave them a 9/10 at first, and then decided that no, these were a 10/10. The perfect cupcake.<br /><br />They're lemony without being over-the-top sour. There's also no actual frosting, so it doesn't suffer from too-sweet-frosting syndrome either! The lemon curd in the middle is enough to give the cupcake a little 'pop', while being balanced with the meringue.<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TTDuw6oYRPI/AAAAAAAAAaQ/evRgexGfiVc/s1600/Jan%2B9th%2BExp49%2B%25289%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5562208063942313202" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TTDuw6oYRPI/AAAAAAAAAaQ/evRgexGfiVc/s320/Jan%2B9th%2BExp49%2B%25289%2529.JPG" /> <p align="center"></a><span style="font-size:85%;">Getting torched!</span> </p><p align="left">I regret only eating one and a half. She took them to work the next day, and they were gone. Gooone gone gone... I want more now!<br /><br />We had a hard time finding the lemon curd, but I found it in the grocery store aisle where they have jelly and jam! So if you're looking for it, look there. </p><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TTDvQsElQaI/AAAAAAAAAaY/0EZRCiMqXxo/s1600/Jan%2B9th%2BExp49%2B%252823%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5562208609789886882" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TTDvQsElQaI/AAAAAAAAAaY/0EZRCiMqXxo/s320/Jan%2B9th%2BExp49%2B%252823%2529.JPG" /></a><strong>Lemon Cupcakes Recipe<br /></strong><ul><li><span style="font-size:85%;">1 box lemon cake mix</span></li><li><span style="font-size:85%;">1 package instant lemon pudding</span></li><li><span style="font-size:85%;">1 c sour cream</span></li><li><span style="font-size:85%;">3/4 c veggie oil</span></li><li><span style="font-size:85%;">3/4 c water</span></li><li><span style="font-size:85%;">4 eggs</span></li><li><span style="font-size:85%;">1 container lemon curd</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Preheat oven to 350</span></li><li><span style="font-size:85%;">Mix everything but the lemon curd in an electric mixer on medium for two minutes.</span></li><li><span style="font-size:85%;">Fill cupcake liners 2/3 full, and bake 15-18 minutes.</span></li><li><span style="font-size:85%;">Cool completely.</span></li><li><span style="font-size:85%;">Core cupcakes, and fill with lemon curd. Use the cores of the cupcakes as caps to fill the hole.</span></li></ul><p><strong>Lemon Meringue Recipe</strong></p><ul><li><span style="font-size:85%;">8 large egg whites</span></li><li><span style="font-size:85%;">1 tsp cream of tartar</span></li><li><span style="font-size:85%;">1 1/3 c sugar</span></li><li><span style="font-size:85%;">2 tsp lemon juice</span></li><li><span style="font-size:85%;">2 tsp lemon zest</span></li><li><span style="font-size:85%;">Pinch of salt</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Bring 1-2" of water to boil in a saucepan.</span></li><li><span style="font-size:85%;">In a mixing bowl, whisk ingredients well. Place above the boiling water.</span></li><li><span style="font-size:85%;">Continue whisking until the mixture is hot to the touch, and sugar is dissolved, around 2-3 minutes.</span></li><li><span style="font-size:85%;">Move to stand mixer if available, and using the whisk attachment, beat at next-to-high speed until it holds a soft peak, around five minutes. </span></li><li><span style="font-size:85%;">Pipe onto cupcakes, and toast lightly with a kitchen torch if available.</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-84654927935460141162011-01-09T13:56:00.009-06:002011-01-09T14:27:37.763-06:00Brown Bag BiscuitsMy dad is off on a hunting trip, and as my mom says.. "While the cat's away, the mice can watch as much Harry Potter as they want!" So that's what we've been doing!<br /><br />Last night we had giant, frozen strawberry daiquiris and watched Harry Potter and Despicable Me! And this morning, more Harry Potter. We also had bacon, eggs, and brown bag biscuits!<br /><p><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TSoW5Cl1sZI/AAAAAAAAAZY/31n0TyGTCSk/s1600/Jan%2B9th%2BExp48%2B%25287%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560281859146232210" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TSoW5Cl1sZI/AAAAAAAAAZY/31n0TyGTCSk/s320/Jan%2B9th%2BExp48%2B%25287%2529.JPG" /></a>I haven't eaten these since junior high. They were one of the very first things that I learned to bake on my own!<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TSoXRXQIA0I/AAAAAAAAAZo/OyyFwo-1Kl4/s1600/Jan%2B9th%2BExp48%2B%25284%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560282277009163074" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TSoXRXQIA0I/AAAAAAAAAZo/OyyFwo-1Kl4/s320/Jan%2B9th%2BExp48%2B%25284%2529.JPG" /></a>While they're -called- brown bag biscuits, I didn't actually use a brown bag. That just spells a mess for me! But "bowl biscuits" isn't as catchy.<br /><br />I always forget how much I love these until I make them. They remind me of monkey bread, but they're much less sticky. They're easier to make and eat, too. And, personally, I find them tastier.<br /><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TSoYttsNs5I/AAAAAAAAAZ4/lC3H7xwTN-w/s1600/Jan%2B9th%2BExp48%2B%25286%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560283863580521362" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TSoYttsNs5I/AAAAAAAAAZ4/lC3H7xwTN-w/s320/Jan%2B9th%2BExp48%2B%25286%2529.JPG" /></a>The most important part of the recipe, to take a page from Paula Deen's book, is not to run short on the butter! You dip the biscuits in it, but you also pour the remaining butter over the biscuits before baking, so don't skimp. </p><p>You can serve these on a plate like I have in the picture, but...c'mon. They're so much better right out of the pan, where they can sit and soak in the butter!<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TSoXrbBQuNI/AAAAAAAAAZw/jcMTV4yOj3M/s1600/Jan%2B9th%2BExp48%2B%25288%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560282724697159890" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TSoXrbBQuNI/AAAAAAAAAZw/jcMTV4yOj3M/s320/Jan%2B9th%2BExp48%2B%25288%2529.JPG" /></a><br /><strong>Brown Bag Biscuit Recipe</strong> </p><ul><li><span style="font-size:85%;">3/4 c sugar</span></li><li><span style="font-size:85%;">1 + 1/2 t cinnamon</span></li><li><span style="font-size:85%;">1/2 t nutmeg</span></li><li><span style="font-size:85%;">1/4 t allspice</span></li><li><span style="font-size:85%;">1/4 t ginger</span></li><li><span style="font-size:85%;">6 tbsp butter, melted</span></li><li><span style="font-size:85%;">1 container of biscuits</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Preheat oven to 400</span></li><li><span style="font-size:85%;">Spray a 9x9 cake pan well with Pam.</span></li><li><span style="font-size:85%;">In a small bowl, melt the butter.</span></li><li><span style="font-size:85%;">In a medium bowl, combine all of the dry ingredients.</span></li><li><span style="font-size:85%;">Cut the biscuits in 1/2 if small biscuits, or 1/4 if larger biscuits.</span></li><li><span style="font-size:85%;">Dip the biscuit pieces in butter, then drop into the bowl with the spices. Coat well.</span></li><li><span style="font-size:85%;">Line pieces up in a single layer in the cake pan as you go.</span></li><li><span style="font-size:85%;">Once finished, sprinkle the remaining spices over the biscuits, then drizzle remaining butter.</span></li><li><span style="font-size:85%;">Bake 10-12 minutes, until brown, or when the center biscuit is done.</span></li><li><em><span style="font-size:85%;">Note: You can serve these on a plate as I've done in the picture, but they're better right out of the pan, where they get to sit and soak up the extra butter!</span></em></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-82532520648329240002011-01-05T21:32:00.006-06:002011-01-05T22:25:03.612-06:00Red Velvet CookiesBeing back home for so long, I thought it'd be nice to bake some cookies for everyone at my job here! I didn't want to make anything too difficult or too time consuming though, so I baked one of my old recipes: Cake mix cookies.<br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TSVAZYyC_QI/AAAAAAAAAY4/7wQtuhi7b7g/s1600/Jan%2B3rd%2BExp46%2B%25288%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558920119952014594" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TSVAZYyC_QI/AAAAAAAAAY4/7wQtuhi7b7g/s320/Jan%2B3rd%2BExp46%2B%25288%2529.JPG" /></a>This time, I went for red velvet cake! With cream cheese frosting, these were a very decadent little dessert.<br /><br />...Hm. My brain is a little on the tired side, so that's all I can think to say about these!<br /><a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TSVAiAZFPSI/AAAAAAAAAZA/kQ0wHdfiJ8k/s1600/Jan%2B3rd%2BExp46%2B%25284%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558920268023676194" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TSVAiAZFPSI/AAAAAAAAAZA/kQ0wHdfiJ8k/s320/Jan%2B3rd%2BExp46%2B%25284%2529.JPG" /></a>I can say though, that you can either roll these out and cut them into shapes, or drop them onto the pan by 1/2 tbsp full. What I did was scoop them with the 1/2 tbsp, then roll that into a nice ball.<br /><br />Then I used the back of a spoon and pressed them down so they were about 1/4" thick.<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TSVA6lw4RAI/AAAAAAAAAZQ/NlEfwC4fsbg/s1600/Jan%2B3rd%2BExp46%2B%25281%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558920690372461570" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TSVA6lw4RAI/AAAAAAAAAZQ/NlEfwC4fsbg/s320/Jan%2B3rd%2BExp46%2B%25281%2529.JPG" /></a><strong> Red Velvet Cookie Recipe</strong><br /><ul><li><span style="font-size:85%;">One box red velvet cake mix</span></li><li><span style="font-size:85%;">2 eggs</span></li><li><span style="font-size:85%;">1/4 c vegetable oil</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Beat together cake mix, eggs, and vegetable oil. Scrape sides/bottom of bowl often, until everything is incorporated.</span></li><li><span style="font-size:85%;">Roll into a log and wrap with cling wrap, and refrigerate for an hour.</span></li><li><span style="font-size:85%;">Cut slices to bake, or roll out and cut out shapes, or scoop dough with a 1/2tbsp spoon.. however you want to form these, do it!</span></li><li><span style="font-size:85%;">Bake for 10-12 minutes, until the edges are just beginning to firm.</span></li><li><span style="font-size:85%;">Cool completely, then frost with cream cheese frosting.</span></li></ul><p><strong>Cream Cheese Frosting Recipe</strong></p><ul><li><span style="font-size:85%;">2 - 8oz packages cream cheese, softened</span></li><li><span style="font-size:85%;">1 stick butter, softened</span></li><li><span style="font-size:85%;">1 tsp vanilla</span></li><li><span style="font-size:85%;">4 cups powdered sugar</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Cream together cream cheese and butter.</span></li><li><span style="font-size:85%;">Beat in vanilla, and then gradually add in powdered sugar.</span></li><li><em><span style="font-size:85%;">Note: I like my cream cheese frosting less sweet than some, so add powdered sugar to taste.</span></em></li><li><span style="font-size:85%;">Frost cookies!</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-80561106334269035722010-12-27T18:24:00.007-06:002010-12-27T20:11:30.209-06:00Dumplin'sThis isn't a baking entry; this is a cooking entry! Whoa!<br />But it's not REALLY cooking, so..it's okay.<br /><a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TRlEBH2ZO1I/AAAAAAAAAYY/nZz5OcX0W2c/s1600/Dec%2B27th%2BExp45%2B%25284%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555546401415969618" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TRlEBH2ZO1I/AAAAAAAAAYY/nZz5OcX0W2c/s320/Dec%2B27th%2BExp45%2B%25284%2529.JPG" /></a>These are "dumplins", NOT "dumplings." That's just way too formal. I'm talking "we gotta cook up some dumplins" here! And this recipe is for chicken/turkey based dumplins, but you can use beef stock/juices instead.<br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TRlELpldftI/AAAAAAAAAYg/bb2Q3jmEM-w/s1600/Dec%2B27th%2BExp45%2B%25283%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555546582270443218" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TRlELpldftI/AAAAAAAAAYg/bb2Q3jmEM-w/s320/Dec%2B27th%2BExp45%2B%25283%2529.JPG" /></a>My dad grew up eating these, but I consider them a special treat. I'd never even made them before today! It was actually really fun making them. You have to make sure that the liquid is hot enough, because it helps bind the ingredients and draws them off of the spoon.<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TRlFPVbd6rI/AAAAAAAAAYo/8PFGKHk33f4/s1600/Dec%2B27th%2BExp45%2B%25281%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555547745090923186" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TRlFPVbd6rI/AAAAAAAAAYo/8PFGKHk33f4/s320/Dec%2B27th%2BExp45%2B%25281%2529.JPG" /></a>Dumplins are cheap, easy, and sooo tasty. And they're so good dipped in ketchup!<br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TRlFXwqAOfI/AAAAAAAAAYw/GMHCEcW9QV0/s1600/Dec%2B27th%2BExp45%2B%25286%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555547889838602738" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TRlFXwqAOfI/AAAAAAAAAYw/GMHCEcW9QV0/s320/Dec%2B27th%2BExp45%2B%25286%2529.JPG" /></a><br /><strong>Dumplins Recipe<br /></strong><ul><li><span style="font-size:85%;">2 cups flour</span></li><li><span style="font-size:85%;">4 eggs</span></li><li><span style="font-size:85%;">1/4 c milk</span></li><li><span style="font-size:85%;">2 containers chicken stock (not broth)</span></li><li><span style="font-size:85%;"></span></li><li><span style="font-size:85%;"><em>Optional: </em></span></li><li><span style="font-size:85%;"><em>If you decide to cook a chicken or turkey, you can use the leftover juice with the chicken stock! Dumplins are a good "day after" meal, for if you have chicken or turkey!</em></span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Put the chicken stock (and optional chicken/turkey juice) in a large pan. Bring to a rolling boil.</span></li><li><span style="font-size:85%;">Put the eggs in a large bowl. Break the yolks and stir to combine.</span></li><li><span style="font-size:85%;">Add in the flour and milk, and FOLD together with the egg.</span></li><li><em><span style="font-size:85%;">NOTE: Rough stirring will add too much air, which will make them large and flat. Hence folding!</span></em></li><li><em><span style="font-size:85%;">NOTE: The mix will be thick, like a heavy dough. You want it this way!</span></em></li><li><span style="font-size:85%;">Turn the stock down to medium-low. Scoop about 3/4 spoonful of the mix and dip in the mixture. When hot enough, the stock will draw it off of the spoon.</span></li><li><span style="font-size:85%;">Repeat until the bowl is empty of mix. Cook dumplins for 10 minutes minimum.</span></li><li><span style="font-size:85%;">After 10 minutes, cut one open to make sure it's done inside. </span></li><li><span style="font-size:85%;">Serve as a side or as a meal, with or without ketchup!</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-26701757323570869722010-12-21T13:59:00.009-06:002010-12-21T14:26:11.259-06:00Spritz Cookies<div align="left">Phew! Finals are over, I'm waiting for grades to be posted, and it's so close to Christmas that I'm frolicking everywhere.<br /><br />And I thought, what better treat to make to celebrate the holidays than spritz cookies??<br /></div><a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TREIQyvetXI/AAAAAAAAAXs/-B7WnqxuhiM/s1600/Dec%2B17th%2BExp44%2B%25289%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5553228900116378994" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TREIQyvetXI/AAAAAAAAAXs/-B7WnqxuhiM/s320/Dec%2B17th%2BExp44%2B%25289%2529.JPG" /></a>I Googled "Best spritz cookie recipe" and this is the one I found. Now, I like mine more buttery and sweet, and these are a little more tangy, so there's your warning. They're still delicious, but in a different way.<br /><a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TREJanlTTlI/AAAAAAAAAX8/_5J1dw8jGNg/s1600/Dec%2B17th%2BExp44%2B%252810%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5553230168431218258" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TREJanlTTlI/AAAAAAAAAX8/_5J1dw8jGNg/s320/Dec%2B17th%2BExp44%2B%252810%2529.JPG" /></a>I got my roommate to help me, too! She bought me the spritz gun (as I so lovingly call it) for my birthday, but I haven't used it until now. It's so fun! This recipe is made for use with a cookie press (gun) and it makes a <span id="SPELLING_ERROR_0" class="blsp-spelling-error">looot</span> of cookies.<br /><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TREJkp12_BI/AAAAAAAAAYE/xlYrdMmQSUw/s1600/Dec%2B17th%2BExp44%2B%25286%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5553230340836228114" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TREJkp12_BI/AAAAAAAAAYE/xlYrdMmQSUw/s320/Dec%2B17th%2BExp44%2B%25286%2529.JPG" /></a>I did three different designs, and used three different sprinkle colors. The trees got green, the roundish ones got blue, and the.. diamond ones..? got red! Very festive.<br /><br />The recipe online said to cook them for 10-12 minutes, but when I cooked by first batch for 10, it burned. I was so sad! I burnt a whole tray of trees. So I suggest starting at 6 minutes, and then going from there.<br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TREK5beeVdI/AAAAAAAAAYM/Lq7kZy2sp0Y/s1600/IMG_3953.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5553231797268927954" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TREK5beeVdI/AAAAAAAAAYM/Lq7kZy2sp0Y/s320/IMG_3953.JPG" /> <p align="center"></a><span style="font-size:85%;">Best. Roommates. Ever.</span></p><span style="font-size:85%;"></span><p align="left"><br /><strong>Spritz Cookie Recipe</strong></p><ul><li><div align="left"><span style="font-size:85%;">1 cup butter-flavored shortening</span></div></li><li><div align="left"><span style="font-size:85%;">1- 3oz package cream cheese, softened</span></div></li><li><div align="left"><span style="font-size:85%;">1 cup white sugar</span></div></li><li><div align="left"><span style="font-size:85%;">1 egg yolk</span></div></li><li><div align="left"><span style="font-size:85%;">1 tsp vanilla extract</span></div></li><li><div align="left"><span style="font-size:85%;">1 tsp orange zest</span></div></li><li><span style="font-size:85%;">1/2 tsp salt</span></li><li><div align="left"><span style="font-size:85%;">1/4 tsp cinnamon</span></div></li><li><div align="left"><span style="font-size:85%;">2 1/2 c all-purpose flour</span></div></li><li><div align="left"><span style="font-size:85%;">Sprinkles for looks</span></div></li></ul><p align="left">Preparation</p><ul><li><div align="left"><span style="font-size:85%;">Preheat oven to 350</span></div></li><li><div align="left"><span style="font-size:85%;">In a medium bowl, cream together shortening, cream cheese, and sugar.</span></div></li><li><div align="left"><span style="font-size:85%;">Beat in egg yolk, vanilla, and orange zest. Beat until light and fluffy.</span></div></li><li><div align="left"><span style="font-size:85%;">Beat in salt and cinnamon, then gradually add flour. Mix until well-combined.</span></div></li><li><div align="left"><span style="font-size:85%;">Choose the design you want, fill the tube of the cookie press, and form your cookies on an <span id="SPELLING_ERROR_1" class="blsp-spelling-error">ungreased</span>, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">un</span>-parchment-papered cookie sheet.</span></div></li><li><div align="left"><span style="font-size:85%;">Sprinkle with sprinkles (Crazy!) before putting in oven.</span></div></li><li><div align="left"><span style="font-size:85%;">Bake 6-8 minutes, removing when edges just begin to turn golden brown.</span></div></li><li><div align="left"><span style="font-size:85%;">Remove from pan as soon as you can, letting them cool on a cooling rack instead.</span></div></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-25320010601814043542010-12-14T00:17:00.001-06:002010-12-14T00:18:32.473-06:00DelayFINALS WEEK! AHHHHH!<br /><br />All that means is that I'm not baking yet this week.<br />But I'm going to make spritz cookies after this is all done, so you have that to look forward to!Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-14924508978628988762010-12-08T19:58:00.005-06:002010-12-08T20:20:41.286-06:00Brownie BitesMy writing group had a holiday party on Monday, so I (obviously) decided to make some treats!<br />I did the cinnamon pinwheels that I love so much, but also made brownie bites and a chocolate buttercream to go on top!<br /><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TQA7pdaEGWI/AAAAAAAAAXU/i3w9XDGGbQ0/s1600/Dec%2B6%2BExp43%2B%25282%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548500324375075170" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TQA7pdaEGWI/AAAAAAAAAXU/i3w9XDGGbQ0/s320/Dec%2B6%2BExp43%2B%25282%2529.JPG" /></a>It was the frosting that made these things! The brownie was your typical brownie, and the frosting was your typical chocolate frosting, but together.. I may start drooling just typing this up!<br /><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TQA8IHxRAuI/AAAAAAAAAXc/wYCiPd4MlWI/s1600/Dec%2B6%2BExp43%2B%25285%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548500851142755042" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TQA8IHxRAuI/AAAAAAAAAXc/wYCiPd4MlWI/s320/Dec%2B6%2BExp43%2B%25285%2529.JPG" /></a>These can either be really good for you, or really bad. You can grab one and it's rich enough for you to be able to walk away. But then..you might walk back a dozen times to get more.<br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TQA8b04JQhI/AAAAAAAAAXk/IeJF30ZZ9oc/s1600/Dec%2B6%2BExp43%2B%25284%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548501189668717074" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TQA8b04JQhI/AAAAAAAAAXk/IeJF30ZZ9oc/s320/Dec%2B6%2BExp43%2B%25284%2529.JPG" /></a> <strong>Brownie Bite Recipe<br /></strong><ul><li><span style="font-size:85%;">One package box brownie mix</span></li><li><span style="font-size:85%;">Eggs (varies)</span></li><li><span style="font-size:85%;">Vegetable oil (varies)</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Preheat oven to 350</span></li><li><span style="font-size:85%;">Mix brownies according to directions on back of box.</span></li><li><span style="font-size:85%;">Grease a mini-muffin pan, fill 3/4 way full with brownie mix.</span></li><li><span style="font-size:85%;">Bake for 10-12 minutes, and check with a toothpick. Be careful not to overcook, because they'll become dry and crumble.</span></li><li><span style="font-size:85%;">Let them completely cool before removing them from the pan.</span></li></ul><p><strong>Chocolate Buttercream Recipe</strong></p><ul><li><span style="font-size:85%;">11 tbsp butter (1 stick + 3 tbsp), softened</span></li><li><span style="font-size:85%;">1 - 2lb bag powdered sugar</span></li><li><span style="font-size:85%;">2 tsp vanilla</span></li><li><span style="font-size:85%;">1/2 tsp salt</span></li><li><span style="font-size:85%;">2/3 c milk</span></li><li><span style="font-size:85%;">3 tbsp cocoa</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Combine butter, vanilla, salt, 3/4 of the powdered sugar and 3/4 of the milk.</span></li><li><span style="font-size:85%;">Blend until well combined, adding more powdered sugar or more milk when needed.</span></li><li><span style="font-size:85%;">Once you reach the consistency you desire, add in 3 tbsp cocoa (mix on low speed to avoid cocoa-fying your clothes!)</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-8118011232020031822010-11-29T23:34:00.011-06:002010-11-30T00:21:24.990-06:00Oreo Snowmen<div align="left">So I've repeated the Oreo Balls recipe yet again, but come on-- how cute are these little snowmen!<br /></div><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TPSUgom60qI/AAAAAAAAAWs/zdTiCfip68Y/s1600/Nov%2B29%2BExp42%2B%252810%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545220329577304738" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TPSUgom60qI/AAAAAAAAAWs/zdTiCfip68Y/s320/Nov%2B29%2BExp42%2B%252810%2529.JPG" /></a>I wanted to take something fun to my writing group, and they'd been requesting more oreo balls since I took in the oreo ghosts, so in response to the chilly weather today I whipped these guys up.<br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TPSU6MG4DXI/AAAAAAAAAW0/Bq9vv9qYcG4/s1600/Nov%2B29%2BExp42%2B%25289%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545220768603311474" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TPSU6MG4DXI/AAAAAAAAAW0/Bq9vv9qYcG4/s320/Nov%2B29%2BExp42%2B%25289%2529.JPG" /></a>At first I made them the size of regular oreo balls, but I was running short on time, so I figured 15 huge ones were easier to dip than 30 little ones. And they were! Then I used a regular toothpick to carve the eyes and mouth. But first went on the nose! <a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TPSVV9lDIuI/AAAAAAAAAW8/JVq8xhxMHVs/s1600/Nov%2B29%2BExp42%2B%25286%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545221245739672290" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TPSVV9lDIuI/AAAAAAAAAW8/JVq8xhxMHVs/s320/Nov%2B29%2BExp42%2B%25286%2529.JPG" /></a>For the nose, I melted one square of almond bark and then used a gel-based food coloring to turn it orange. The noses were about the size of a pencil eraser (the visible part on a new pencil, not the whole eraser.) I used a toothpick to dab some globs of A.B. onto a piece of wax paper, and used the toothpick to get the right shape.<br /><br />These are my favorite oreo creations yet! If anyone can think of any more shapes to try, let me know!<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TPSWF6OcSpI/AAAAAAAAAXE/sVn34A-KP10/s1600/Nov%2B29%2BExp42%2B%252812%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545222069473266322" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TPSWF6OcSpI/AAAAAAAAAXE/sVn34A-KP10/s320/Nov%2B29%2BExp42%2B%252812%2529.JPG" /> <p align="left"></a>Speaking of favorites, here are some of the members of my favorite group! (Thanks for posing for me!!)</p><p align="left"><br /><strong>Oreo Snowmen Recipe</strong> </p><ul><li><span style="font-size:85%;">1 package Oreos, crushed</span></li><li><span style="font-size:85%;">1 package full-fat cream cheese, softened</span></li><li><span style="font-size:85%;">1 package white Almond Bark</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Either crush Oreos or blend in a food processor. </span></li><li><span style="font-size:85%;">Using an electric mixer, blend cookies and the cream cheese together. Chill while working on the noses.</span></li><li><span style="font-size:85%;">Melt one square from the Almond Bark block, then add in orange GEL-based dye until it reaches the color you want.</span></li><li><span style="font-size:85%;">On a sheet of wax paper, use a toothpick to shape drops of a.b. and form to a rounded cone-like shape.</span></li><li><span style="font-size:85%;">Leave those to harden and take the oreo mix from the fridge. On a separate sheet of wax paper, use your hands to roll mix into balls (mine were probably around two inches in circumference, but you can pick the size.) Put in freezer.</span></li><li><span style="font-size:85%;">Chop and melt the remaining almond bark.</span></li><li><span style="font-size:85%;">Drop balls into a.b., one by one. Use a plastic spoon to make sure it's completley covered, then use a toothpick to retreive it from the a.b. Tap off excess and place on wax paper to dry.</span></li><li><span style="font-size:85%;">When mostly dry, press a dried nose into each ball. When completely dry, use a toothpick to create the coal-eyes and coal-mouth.</span></li></ul><br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TPSW3QH64lI/AAAAAAAAAXM/r8wDFdJEOVE/s1600/Nov%2B29%2BExp42%2B%252813%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545222917165081170" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TPSW3QH64lI/AAAAAAAAAXM/r8wDFdJEOVE/s320/Nov%2B29%2BExp42%2B%252813%2529.JPG" /></a>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-49997982754983425302010-11-25T18:18:00.008-06:002010-11-25T21:02:15.571-06:00Pumpkin Cupcakes<div align="center"><span style="font-size:130%;"><strong>Happy Thanksgiving!<br />or<br />Happy Gluttony and Coma Day!</strong><br /></span></div><br /><p align="left"><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TO7-lyXWe8I/AAAAAAAAAWU/Njcqq4Iopqo/s1600/Nov%2B25%2BExp41%2B%25281%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543648116467989442" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TO7-lyXWe8I/AAAAAAAAAWU/Njcqq4Iopqo/s320/Nov%2B25%2BExp41%2B%25281%2529.JPG" /></a>I think that it's obvious by now that I like baking, but SURPRISE! So does my mom!<br /><br />More specifically, she likes baking CUPCAKES. And I don't just mean regular chocolate or vanilla, either.<br /><em>For my birthday she made <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Reese's</span> cupcakes, and lemon cupcakes.<br />For dad's birthday she made G<span id="SPELLING_ERROR_1" class="blsp-spelling-error">erman</span> chocolate cupcakes.<br />She's also made amazing banana split cupcakes, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Twix</span> cupcakes, rocky road, key lime, toffee, white chocolate with raspberry cream cheese, caramel apple...<br /></em><em><br /></em>And for Thanksgiving, she made pumpkin cupcakes! </p><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TO7-uN318kI/AAAAAAAAAWc/cy3QhsKSONE/s1600/Nov%2B25%2BExp41%2B%25282%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543648261290979906" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TO7-uN318kI/AAAAAAAAAWc/cy3QhsKSONE/s320/Nov%2B25%2BExp41%2B%25282%2529.JPG" /><br /><p align="center"></a><span style="font-size:85%;">Pumpkin with cream cheese frosting and sugared pecans</span><br /></p><p align="left">She makes the cupcakes themselves from a box mix, and then makes the frosting (and any other toppings) from scratch.<br /><br />For these pumpkin cupcakes she added in a can of pumpkin. Then, the amazing and ambitious person she is, she made two different types of frosting: Cream cheese frosting (topped with sugared pecans), and maple <span id="SPELLING_ERROR_3" class="blsp-spelling-error">buttercream</span> (sprinkled with cinnamon).<br /></p><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TO7-7ZGYJhI/AAAAAAAAAWk/fU9jZfv6Zy0/s1600/Nov%2B25%2BExp41%2B%25283%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543648487643031058" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TO7-7ZGYJhI/AAAAAAAAAWk/fU9jZfv6Zy0/s320/Nov%2B25%2BExp41%2B%25283%2529.JPG" /> <p align="center"></a><span style="font-size:85%;">Pumpkin with maple <span id="SPELLING_ERROR_4" class="blsp-spelling-error">buttercream</span> frosting, sprinkled with cinnamon</span> </p><p align="left">Included below are both frosting recipes, for your convenience. You don't have to make them both at the same time!</p><p align="left"><strong>Pumpkin Cupcakes Recipe</strong></p><ul><li><div align="left"><span style="font-size:85%;">1 box Betty <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Crocker</span> <span id="SPELLING_ERROR_6" class="blsp-spelling-error">SuperMoist</span> yellow cake mix</span></div></li><li><div align="left"><span style="font-size:85%;">1 small box vanilla pudding</span></div></li><li><div align="left"><span style="font-size:85%;">1 c. sour cream</span></div></li><li><div align="left"><span style="font-size:85%;">1 - 15oz can pumpkin (NOT pumpkin pie mix)</span></div></li><li><div align="left"><span style="font-size:85%;">1/2 c water</span></div></li><li><div align="left"><span style="font-size:85%;">1/3 c vegetable oil</span></div></li><li><div align="left"><span style="font-size:85%;">4 eggs</span></div></li><li><div align="left"><span style="font-size:85%;">1 1/2 tsp pumpkin pie spice</span></div></li></ul><p align="left">Preparation</p><ul><li><div align="left"><span style="font-size:85%;">Preheat oven to 350</span></div></li><li><div align="left"><span style="font-size:85%;">Line a cupcake pan with 24 cupcake papers</span></div></li><li><div align="left"><span style="font-size:85%;">Combine cake mix, pudding, sour cream, pumpkin, water, oil, eggs, and spice (aka all ingredients) in a large bowl.</span></div></li><li><div align="left"><span style="font-size:85%;">Beat with electric mixer on low for 30 seconds. Beat on medium for 2 minutes, scraping bowl occasionally.</span></div></li><li><div align="left"><span style="font-size:85%;">Divide among cupcake cups (about 2/3 full).</span></div></li><li><div align="left"><span style="font-size:85%;">Bake 20-25 minutes, or until toothpick comes out clean.</span></div></li><li><div align="left"><span style="font-size:85%;">Cool completely.</span></div></li></ul><p align="left"><strong>Maple <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Buttercream</span> Frosting Recipe</strong></p><ul><li><div align="left"><em><span style="font-size:85%;">NOTE: This recipe has been doubled to allow enough frosting to pipe</span></em></div></li><li><div align="left"><span style="font-size:85%;">2 -8 oz packages full-fat cream cheese</span></div></li><li><div align="left"><span style="font-size:85%;">1 stick butter, softened</span></div></li><li><div align="left"><span style="font-size:85%;">2 tsp vanilla</span></div></li><li><div align="left"><span style="font-size:85%;">1 tsp maple extract</span></div></li><li><div align="left"><span style="font-size:85%;">8 c powdered sugar</span></div></li><li><div align="left"><span style="font-size:85%;">Cinnamon (optional)</span></div></li></ul><p align="left">Preparation</p><ul><li><div align="left"><span style="font-size:85%;">Cream the cream cheese and butter until well combined and fluffy.</span></div></li><li><div align="left"><span style="font-size:85%;">Add in vanilla and maple extract, and blend well.</span></div></li><li><div align="left"><span style="font-size:85%;">Add powdered sugar slowly, until you reach the consistency you like.</span></div></li><li><div align="left"><span style="font-size:85%;">Frost/pipe onto cupcakes and sprinkle with cinnamon if desired</span></div></li></ul><p align="left"><strong>Cream Cheese Frosting Recipe</strong></p><ul><li><div align="left"><span style="font-size:85%;">2 - 8oz packages full-fat cream cheese, softened</span></div></li><li><div align="left"><span style="font-size:85%;">1 stick unsalted butter, softened</span></div></li><li><div align="left"><span style="font-size:85%;">2 tsp vanilla</span></div></li><li><div align="left"><span style="font-size:85%;">9 cups powdered sugar (2 bags = 8 cups) [This amount makes it stiff enough to pipe]</span></div></li><li><div align="left"><span style="font-size:85%;">Sugared Pecans (optional -- Recipe below)</span></div></li></ul><p align="left">Preparation</p><ul><li><div align="left"><span style="font-size:85%;">Cream the cream cheese and butter until well combined and fluffy.</span></div></li><li><div align="left"><span style="font-size:85%;">Add vanilla, mix in.</span></div></li><li><div align="left"><span style="font-size:85%;">Add powdered sugar slowly, until you reach the consistency you like.</span></div></li></ul><p><strong>Sugared Pecan Recipe</strong></p><ul><li><span style="font-size:85%;">1/2 c finely chopped pecans</span></li><li><span style="font-size:85%;">3 tbsp sugar</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">In a heavy skillet, cook pecans and 2 tbsp sugar on LOW heat, about eight minutes, until sugar is melted.</span></li><li><span style="font-size:85%;">Spoon pecans onto waxed paper in thin layer, and sprinkle with remaining sugar.</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-86558306560248194072010-11-23T00:58:00.006-06:002010-11-23T01:26:03.381-06:00Diabetic Friendly Chocolate Mousse PieHere's another good recipe! Good in many different ways, too. Good: For you; for your wallet; if you have a busy schedule.<br /><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TOtrEcGxOiI/AAAAAAAAAV8/BKI8EFNSgGA/s1600/Nov%2B17%2BExp40%2B%25282%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5542641490417760802" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TOtrEcGxOiI/AAAAAAAAAV8/BKI8EFNSgGA/s320/Nov%2B17%2BExp40%2B%25282%2529.JPG" /></a>You only need four ingredients: A ready-to-use graham cracker crust, one box of pudding, one container of Cool Whip, and milk. What makes it healthy is that the pudding is sugar-free and fat-free, and the Cool Whip is fat-free as well. (An optional fifth ingredient is chocolate for the chocolate curls on top.) I honestly didn't look at the nutrition facts for the crust, but I think with how healthy the mousse is, it shouldn't make that big of an impact.<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TOtsB4vNRqI/AAAAAAAAAWM/8sRB-kkgaUo/s1600/Nov%2B17%2BExp40%2B%25288%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5542642546075584162" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TOtsB4vNRqI/AAAAAAAAAWM/8sRB-kkgaUo/s320/Nov%2B17%2BExp40%2B%25288%2529.JPG" /></a>Chocolate curls are SO fun to make! Now, online it says to use a cheese slicer, and a large block of chocolate. I used a vegetable peeler, and a chocolate bar. The trick is to make the chocolate soft enough that it'll sculpt into the form you want, but if it's too soft it'll just melt. I just bought a regular Hershey's bar and practiced with it. Now, this takes away from the 'diabetic friendly' label, but it's completely optional!<br /><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TOtrfK86vmI/AAAAAAAAAWE/J85iPoJsGIk/s1600/Nov%2B17%2BExp40%2B%25285%2529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5542641949669506658" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TOtrfK86vmI/AAAAAAAAAWE/J85iPoJsGIk/s320/Nov%2B17%2BExp40%2B%25285%2529.JPG" /></a><br /><strong>Diabetic Friendly Chocolate Mousse Pie Recipe</strong><br /><ul><li><span style="font-size:85%;">1 ready-to-use graham cracker crust (Chocolate, if possible)</span></li><li><span style="font-size:85%;">1 - 1.5oz package sugar-free/fat-free chocolate pudding mix</span></li><li><span style="font-size:85%;">1 2/3 c skim milk</span></li><li><span style="font-size:85%;">1 - 8oz container fat-free Cool Whip, thawed</span></li><li><span style="font-size:85%;">OPTIONAL:</span></li><li><span style="font-size:85%;">Chocolate curls, or chocolate chips</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">In a large bowl, whisk together pudding powder and milk.</span></li><li><span style="font-size:85%;">Once well combined, add 4oz (1/2 container) of Cool Whip. Fold in carefully-- over mixing will cause the Cool Whip to lose its form.</span></li><li><span style="font-size:85%;">Spoon into crust and smooth out.</span></li><li><span style="font-size:85%;">Top with remaining Cool Whip, and chocolate curls if desired.</span></li></ul><p><strong>Chocolate Curls Recipe</strong></p><ul><li><span style="font-size:85%;">One bar of chocolate (or a few, for practice)</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Put patterned-side down and carefully heat in microwave, making sure not to melt the chocolate. (I used a paper plate, but cut off the raised edges so I could have a flat surface to work on.) Heat ~ 10-15 seconds on 70% heat.</span></li><li><span style="font-size:85%;">Using a vegetable peeler, carefully guide the blade along the chocolate.</span></li><li><span style="font-size:85%;">The amount of pressure/speed will determine how large or loose your curls are.</span></li><li><span style="font-size:85%;">If the chocolate flakes, put it in the microwave for a few more seconds.</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-31533555532909598582010-11-16T16:57:00.005-06:002010-11-16T17:14:28.947-06:00Almond Bark PopcornOne of the best tastes in the world is when sweet and salty are combined-- it's why chocolate covered pretzels are so good! As it gets closer to the holidays, I find myself craving all of the holiday treats that I haven't had in a whole year.<br /><a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TOMPRv2ZUyI/AAAAAAAAAVk/6AV3bf78XbA/s1600/IMG_3738.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540288764172653346" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TOMPRv2ZUyI/AAAAAAAAAVk/6AV3bf78XbA/s320/IMG_3738.JPG" /></a>This is one of my favorites! Fast, easy, delicious, and sooo tasty. Trust me when I say that you can't eat just one bite of this. You'll be lucky if you don't eat the whole batch. ;)<br /><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TOMPosawJCI/AAAAAAAAAVs/6Muvd_1SdwY/s1600/IMG_3728.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540289158388392994" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TOMPosawJCI/AAAAAAAAAVs/6Muvd_1SdwY/s320/IMG_3728.JPG" /></a>I overdid it on the Almond Bark, so do NOT add a whole block of it like I did. It just didn't look like the popcorn was completely covered, so I kept adding more. It's still great, but the sweetness overwhelms the popcorn. 2/3 of a block would probably be a much better amount.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540289525195583394" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TOMP-C4Zr6I/AAAAAAAAAV0/M7dk1OKH2xY/s320/IMG_3731.JPG" /><br /><strong>Almond Bark Popcorn Recipe<br /></strong><ul><li><span style="font-size:85%;">1 bag of 'natural'/unbuttered popcorn</span></li><li><span style="font-size:85%;">2/3 package of white Almond Bark </span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Pop popcorn according to the instructions on the bag.</span></li><li><span style="font-size:85%;">Empty into a large bowl, and pick out any unpopped kernels ("old maids" as my mom calls them!) or burnt pieces.</span></li><li><span style="font-size:85%;">Melt Almond Bark according to instructions on the package.</span></li><li><span style="font-size:85%;">Pour over popcorn, then use a mixing spoon to mix the two together.</span></li><li><span style="font-size:85%;">On a large sheet of wax paper, pour the popcorn from the bowl and use the spoon to press it out into a thin layer.</span></li><li><span style="font-size:85%;">Let cool/dry completely.</span></li><li><span style="font-size:85%;">Once hard, break off into pieces and serve or store.</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com1tag:blogger.com,1999:blog-3295199137120132990.post-10137331146108498052010-11-07T21:22:00.009-06:002010-11-08T15:46:55.726-06:00Pumpkin Fro-Yo PieAt work, we'll be getting "yogurt pies" soon! Think of it as a twist: Instead of ice cream cake, it's frozen yogurt pie. Nomnomnom.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537298462330597730" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TNhvnRaIMWI/AAAAAAAAAVc/x4P_X07PhSc/s320/IMG_3709.JPG" /><br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TNdwS_ISkbI/AAAAAAAAAVE/ElEQD6eQZdE/s1600/IMG_3704.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537017738361475506" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TNdwS_ISkbI/AAAAAAAAAVE/ElEQD6eQZdE/s320/IMG_3704.JPG" /></a>Being the impatient person that I can be, I wanted to try one out myself. A couple of days ago our pumpkin yogurt was being changed out, so after work I filled up a cup with that and only that, and brought it home. I had a graham cracker crust waiting to be used too, so I thought, perfect!<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TNdwmjgCu3I/AAAAAAAAAVM/Og2yU9KNhio/s1600/IMG_3706.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537018074542291826" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TNdwmjgCu3I/AAAAAAAAAVM/Og2yU9KNhio/s320/IMG_3706.JPG" /></a>This is the easiest, and strangest, and most delightful pie! Pumpkin yogurt, for example, tastes exactly like pumpkin pie. (Or in my case, better, as I've never been much of a normal pumpkin pie girl.) It just adds this odd new element! Plus, you only need two ingredients and a freezer.<br /><br />I can only assume that this will work best with soft-serve frozen yogurt, not ice cream because the consistencies are different. With all of the fro-yo stores popping up, I bet it'd be easy to find one, and then all you have to do is pick your flavor!<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TNdxQgI66VI/AAAAAAAAAVU/snfoJCi3CNg/s1600/IMG_3714.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537018795194509650" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TNdxQgI66VI/AAAAAAAAAVU/snfoJCi3CNg/s320/IMG_3714.JPG" /></a><strong>Pumpkin Fro-Yo Pie Recipe </strong><br /><ul><li><span style="font-size:85%;">16 oz (1 pint) of frozen yogurt, your choice (more if you don't want that top 'lip' of crust)</span></li><li><span style="font-size:85%;">1 - 9" graham cracker crust</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Preheat oven to 250</span></li><li><span style="font-size:85%;">Heat crust for about 10 minutes, just to firm up. Then let cool completely.</span></li><li><span style="font-size:85%;">Pour yogurt into crust, and smooth out/flatten with a rubber spatula.</span></li><li><span style="font-size:85%;">Put into freezer for ~3 hours (or overnight) to fully firm up.</span></li><li><span style="font-size:85%;">Serve!</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-40729461670947628482010-10-30T13:52:00.009-05:002010-10-30T14:18:46.149-05:00Oreo GhostsI was going to post this on Halloween, but I figured I'd post it the day before in case you want to actually make these festive treats!<br /><p><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TMxrTHEZX_I/AAAAAAAAAUU/bGlX6-jFUcg/s1600/Oct+30+Exp37+(9).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533916018190671858" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TMxrTHEZX_I/AAAAAAAAAUU/bGlX6-jFUcg/s320/Oct+30+Exp37+(9).JPG" /></a>Oreo ghosts are the same as <span id="SPELLING_ERROR_0" class="blsp-spelling-error">oreo</span> balls, just shaped differently. I also consider them easier to make, too, because with <span id="SPELLING_ERROR_1" class="blsp-spelling-error">oreo</span> balls you roll them, then freeze them, then dip them. With the ghosts you shape them, then spoon the almond bark right over them!<br /><a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TMxrq1Pf4OI/AAAAAAAAAUc/bL_wVIrBJeY/s1600/Oct+30+Exp37+(1).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533916425722257634" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TMxrq1Pf4OI/AAAAAAAAAUc/bL_wVIrBJeY/s320/Oct+30+Exp37+(1).JPG" /></a>With these, it's definitely a "slow and steady" scenario. If you quickly dump the almond bark on, it'll get lumpy and won't cover evenly. So instead, go slowly. Spoon a decent amount over with a plastic mixing spoon (it acted weird when mom and I tried to use a metal spoon) and then use the back of the spoon to guide the almond bark where you want it to go.<br /><br />Be sure you add enough for them to have a cute little "skirt" at the base, to make sure they really look like ghosts!<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TMxsK60MHMI/AAAAAAAAAUk/bJAMXhcR6WY/s1600/Oct+30+Exp37+(8).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533916976974142658" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TMxsK60MHMI/AAAAAAAAAUk/bJAMXhcR6WY/s320/Oct+30+Exp37+(8).JPG" /></a>Adding the eyes is the most fun part to me! </p><p>Let the almond bark completely harden before adding the eyes, or you risk the almond bark simply sinking back into itself, or cracking the soft shell. Take a toothpick, and push it through the almond bark. If you twist the toothpick once embedded, you can create a larger eye socket.<br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TMxsfXIjJlI/AAAAAAAAAUs/qb8bSY8lVvU/s1600/Oct+30+Exp37+(4).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533917328173114962" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TMxsfXIjJlI/AAAAAAAAAUs/qb8bSY8lVvU/s320/Oct+30+Exp37+(4).JPG" /></a>And be sure to experiment with different little shapes! My favorite is the ghost with his little ghost head cocked! It's love at first spook. ;)<br /><a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TMxszf1BaCI/AAAAAAAAAU0/etdKfiuxqbo/s1600/Oct+30+Exp37+(11).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533917674104514594" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TMxszf1BaCI/AAAAAAAAAU0/etdKfiuxqbo/s320/Oct+30+Exp37+(11).JPG" /></a></p><p><strong>Oreo Ghost Recipe</strong></p><ul><li><span style="font-size:85%;">One package <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Oreos</span></span></li><li><span style="font-size:85%;">One package full-fat cream cheese, softened</span></li><li><span style="font-size:85%;">One package white Almond Bark</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Finely crush the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Oreos</span>. (Mom and I used a food processor this time. Or, put them in a large bag, and smash up with a rolling pin.)</span></li><li><span style="font-size:85%;">In a large bowl, blend together with cream cheese until fully combined.</span></li><li><span style="font-size:85%;">Chill for 30-60 minutes, to make it easier to handle.</span></li><li><span style="font-size:85%;">On a sheet of wax paper, roll out <span id="SPELLING_ERROR_4" class="blsp-spelling-error">oreos</span> to 1-2" tall, with varying heights and widths.</span></li><li><span style="font-size:85%;">Chop up and melt Almond Bark, adding in vegetable oil if <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">necessary</span> to make it runny enough.</span></li><li><span style="font-size:85%;">Spoon A.B. over the <span id="SPELLING_ERROR_6" class="blsp-spelling-error">oreo</span> shapes, using the spoon to guide it along the ghosts to make sure they're fully covered. (Watch out for their butts! Mom and I miss those most often.)</span></li><li><span style="font-size:85%;">Let fully harden, then use a toothpick to form their eyes.</span></li></ul><p></p><br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TMxvVpeqYFI/AAAAAAAAAU8/sZGDrIQRIXg/s1600/Oct+30+Exp37+(12).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533920459833892946" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TMxvVpeqYFI/AAAAAAAAAU8/sZGDrIQRIXg/s320/Oct+30+Exp37+(12).JPG" /></a>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-90572798214436327242010-10-28T23:31:00.007-05:002010-11-11T16:10:12.165-06:00Candy Melt PretzelsHalloween is fast approaching! Today mom came up and we made treats.<br /><br /><p><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TMpR372Ks6I/AAAAAAAAAT8/T8nAxvU-ga4/s1600/Oct+28+Exp36+(8).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533325113577616290" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TMpR372Ks6I/AAAAAAAAAT8/T8nAxvU-ga4/s320/Oct+28+Exp36+(8).JPG" /></a>I don't know if they have a name, but she's made them before for Christmas, and wanted to make Halloween ones! Notice how they're all Halloween colored?<br />And since they use pretzels, candy melts, and M&Ms, I figure "Candy Melt Pretzels" is easy enough.<br /><br />These are easy. SO easy, in fact, that I don't even need to put a recipe guide below. I will anyway, but it's astonishing how easy these are. I mean..have I mentioned how easy they are?<br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TMpSj0Lj5xI/AAAAAAAAAUE/JMYjFdYdI_s/s1600/Oct+28+Exp36+(7).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533325867434108690" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TMpSj0Lj5xI/AAAAAAAAAUE/JMYjFdYdI_s/s320/Oct+28+Exp36+(7).JPG" /></a>I'm just going to fill up this post with pictures!<br /><a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TMpS8lGunjI/AAAAAAAAAUM/9V0Aqtgc1fA/s1600/Oct+28+Exp36+(3).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533326292884037170" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TMpS8lGunjI/AAAAAAAAAUM/9V0Aqtgc1fA/s320/Oct+28+Exp36+(3).JPG" /></a><br /><strong>Candy Melt Pretzels Recipe</strong> </p><ul><li><span style="font-size:85%;">One package pretzel Snaps (The square/grid kind)</span></li><li><span style="font-size:85%;">Candy Wafers (Purchasable at craft stores like Hobby Lobby, and Wal-Mart)</span></li><li><span style="font-size:85%;">M&Ms (one large, or a few small bags)</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Preheat oven to 200</span></li><li><span style="font-size:85%;">Arrange Snaps on a cookie sheet, in one flat layer.</span></li><li><span style="font-size:85%;">Top each with one candy wafer (the color is your choice!)</span></li><li><span style="font-size:85%;">Put into oven for 2-3 minutes, until you can press an M&M into the wafer without any resistance.</span></li><li><span style="font-size:85%;">Remove from oven, press M&Ms into remaining wafers. Let cool/harden!</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-13124519358841199242010-10-26T14:59:00.009-05:002010-10-26T16:43:55.409-05:00Reverse Chocolate Chip CookiesAlright, so these might have another name, but I prefer the one I gave them. Today I made chocolate cookies, with white chocolate chips!<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TMdKQOwoy8I/AAAAAAAAATk/563w5VA2Ook/s1600/Oct+26+Exp35+(1).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532472309948402626" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TMdKQOwoy8I/AAAAAAAAATk/563w5VA2Ook/s320/Oct+26+Exp35+(1).JPG" /></a><em>(<span id="SPELLING_ERROR_0" class="blsp-spelling-error">Arg</span>, stupid picture rotating! There HAS to be a way to fix it..)</em> I had the same issue today that I always have with chocolate cookies, no matter what: I can never tell when they're done. I may or may not have also burned a pan...but I can't tell. Sad, right? The ones I ate were tasty, though! But then, I also like white chocolate.<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TMdK0chL4QI/AAAAAAAAATs/C7-BKfbblgQ/s1600/Oct+26+Exp35+(2).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532472932116979970" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TMdK0chL4QI/AAAAAAAAATs/C7-BKfbblgQ/s320/Oct+26+Exp35+(2).JPG" /></a>I know I <span id="SPELLING_ERROR_1" class="blsp-spelling-error">should've</span> baked yesterday, but there was too much going on! I had to enroll for my classes today too, and skipped today's class to make sure I got my next semester lined up correctly, so I baked while I waited! ..I'm a good student, I swear.<br /><br />The only suggestion I have is that, if you know a tip to tell when a chocolate cookie is done, use it. And possibly share it with me. Otherwise, they were delicious. Enjoy!<br /><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TMdLH7KF1mI/AAAAAAAAAT0/IdekvgCqFz0/s1600/Oct+26+Exp35+(3).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532473266759128674" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TMdLH7KF1mI/AAAAAAAAAT0/IdekvgCqFz0/s320/Oct+26+Exp35+(3).JPG" /></a><br /><strong>Reverse Chocolate Chip Cookie Recipe</strong><br /><ul><li><span style="font-size:85%;">6 oz milk chocolate (chips probably work-- I used Hershey's Bliss squares because it was all I had)</span></li><li><span style="font-size:85%;">1 c butter, softened</span></li><li><span style="font-size:85%;">1/2 c sugar</span></li><li><span style="font-size:85%;">2 tsp vanilla</span></li><li><span style="font-size:85%;">2 eggs</span></li><li><span style="font-size:85%;">1/3 c unsweetened cocoa powder</span></li><li><span style="font-size:85%;">1 tsp baking soda</span></li><li><span style="font-size:85%;">1/2 tsp salt</span></li><li><span style="font-size:85%;">2 c flour</span></li><li><span style="font-size:85%;">6 oz white chocolate chips</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Preheat oven to 375</span></li><li><span style="font-size:85%;">Melt the milk chocolate (microwave for 30 seconds, stir, then heat in 10 second increments until done) and set aside to cool.</span></li><li><span style="font-size:85%;">Cream together butter, sugar, and vanilla until well mixed.</span></li><li><span style="font-size:85%;">Add eggs one at a time, beating together between each.</span></li><li><span style="font-size:85%;">Add the melted, cooled chocolate. Beat on low.</span></li><li><span style="font-size:85%;">Add in cocoa powder, baking soda, and salt, and beat well.</span></li><li><span style="font-size:85%;">Gradually add in flour.</span></li><li><span style="font-size:85%;">Once well combined, stir in the white chocolate chips.</span></li><li><span style="font-size:85%;">Shape dough into 1" balls, and drop onto baking sheet.</span></li><li><span style="font-size:85%;">Bake for 8-10 minutes. </span></li><li><span style="font-size:85%;">Leave on the pan for 1-2 minutes to set, then transfer to wire rack to cool.</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-90195183595493568972010-10-18T21:04:00.006-05:002010-10-18T21:46:46.133-05:00Orange Dreamcicle Cheesecake<div align="left">Laura and I took a <span id="SPELLING_ERROR_0" class="blsp-spelling-error">daytrip</span> to the <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Louisburg</span> Cider Mill this weekend! <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Suuuuch</span> a fun day!<br /></div><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TL0BpQkFTsI/AAAAAAAAATU/XlJIv-Enz-s/s1600/IMG_3527.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529577725813411522" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TL0BpQkFTsI/AAAAAAAAATU/XlJIv-Enz-s/s320/IMG_3527.JPG" /> <p align="center"></a><span style="font-size:85%;">It's like heaven in a country store! </span></p><p align="left">Along with all of the cider, and cider doughnuts I bought, I also bought a jar of peach butter, some caramel apple sprinkles (which taste like french vanilla, actually), and a package of "orange <span id="SPELLING_ERROR_3" class="blsp-spelling-error">dreamcicle</span> cheesecake mix." <em>(OH! AND SORRY! The next two pictures did that automatic-rotate thing and I can't get them back. Head, meet shoulder.)</em></p><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TL0AOYSeq6I/AAAAAAAAATM/xY-gRaDMWts/s1600/Oct+18+Exp34+(8).JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529576164518964130" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TL0AOYSeq6I/AAAAAAAAATM/xY-gRaDMWts/s320/Oct+18+Exp34+(8).JPG" /></em></a>I'm trying to find a recipe to use peach butter in, but no luck so far, and I might do something with the cider, but for now I went with the mix.<br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TLz_hQsLq4I/AAAAAAAAATE/iWKS9S6byE8/s1600/Oct+18+Exp34+(1).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529575389385173890" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TLz_hQsLq4I/AAAAAAAAATE/iWKS9S6byE8/s320/Oct+18+Exp34+(1).JPG" /></a>You can't buy this mix in any regular store I don't think, but you CAN order it online. The cheesecake was really really sweet, but reminded me of those orange ice cream push-pops-- you know, the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Flinstones</span> ones. Quite tasty! You can buy the mix at <a href="http://www.peculiarspice.com/">http://www.peculiarspice.com/</a> named for Peculiar, Missouri. You can probably make this from scratch too, but I never would've thought of it!<br /><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TL0EZF1Iy4I/AAAAAAAAATc/ZP8emzQsoBM/s1600/Oct+18+Exp34+(6).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529580746589129602" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TL0EZF1Iy4I/AAAAAAAAATc/ZP8emzQsoBM/s320/Oct+18+Exp34+(6).JPG" /> <p align="center"></a> <span style="font-size:85%;">Hamilton helped me today, instead of <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Maisy</span>! (aka: handheld vs <span id="SPELLING_ERROR_6" class="blsp-spelling-error">kitchenaid</span>)</span></p><p align="left"><strong>Orange <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Dreamcicle</span> Cheesecake Recipe</strong></p><ul><li><div align="left"><span style="font-size:85%;">1 package O.D.C. mix (see website above)</span></div></li><li><div align="left"><span style="font-size:85%;">2 - 8oz packages cream cheese, softened</span></div></li><li><div align="left"><span style="font-size:85%;">3/4 c milk</span></div></li><li><div align="left"><span style="font-size:85%;">1 graham cracker crust</span></div></li></ul><p align="left">Preparation</p><ul><li><div align="left"><span style="font-size:85%;">Combine packaged mix, cream cheese, and milk in a large bowl. Beat until well blended.</span></div></li><li><div align="left"><span style="font-size:85%;">Put into graham cracker crust.</span></div></li><li><div align="left"><span style="font-size:85%;">Chill until served!</span></div></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com4tag:blogger.com,1999:blog-3295199137120132990.post-49658232268298906762010-10-18T20:44:00.007-05:002010-10-18T21:02:26.735-05:00Caramel BrowniesOccasionally my roommate will decide to have a girl's night. So this time I decided to make a little treat: Brownies!<br /><br />This is partially because I already had a box of brownie mix in the cabinet, but also because I had some little caramel squares in the cabinet that I wanted to get rid of. Otherwise I would've eaten them all plain!<br /><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TLz5uXn0QcI/AAAAAAAAAS0/ADvQIvbENWg/s1600/Oct+15+Exp33+(3).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529569017514443202" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TLz5uXn0QcI/AAAAAAAAAS0/ADvQIvbENWg/s320/Oct+15+Exp33+(3).JPG" /></a><br />So I made the brownies, and then melted 20 of the caramel squares. Now, no matter how much you heat these, they will firm up again right away...at least the way I did it! So I melted them and stirred in a little veggie oil, just to get it liquid enough to drizzle the caramel over the brownie mix before I baked it.<br /><br />And the caramel will harden as you drizzle, so make sure you work quickly!<br /><p><a href="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TLz6Ed4uSgI/AAAAAAAAAS8/5ZcdQxQ-NJg/s1600/Oct+15+Exp33+(1).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529569397153090050" border="0" alt="" src="http://2.bp.blogspot.com/_Z-7L7CNcBEc/TLz6Ed4uSgI/AAAAAAAAAS8/5ZcdQxQ-NJg/s320/Oct+15+Exp33+(1).JPG" /></a></p><p><strong>Caramel Brownie Recipe</strong></p><ul><li><span style="font-size:85%;">One box of brownie mix</span></li><li><span style="font-size:85%;">Eggs (2, probably)</span></li><li><span style="font-size:85%;">Vegetable oil</span></li><li><span style="font-size:85%;">Water</span></li><li><span style="font-size:85%;">20 small caramels</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Prepare brownie mix according to directions on the back of the box.</span></li><li><span style="font-size:85%;">Pour mix into the pan of your choice (ex: 9x13 pan)</span></li><li><span style="font-size:85%;">Unwrap the caramels (yep!) and put in a microwave safe bowl.</span></li><li><span style="font-size:85%;">Heat on high for 30 seconds, then stir. Add in a little vegetable oil, then continue heating in 10-second intervals until totally melted.</span></li><li><span style="font-size:85%;">Use a spoon to drizzle caramel over the brownies.</span></li><li><span style="font-size:85%;">Bake according to the box's directions.</span></li><li><span style="font-size:85%;">Frost if you'd like, or serve slightly warm!</span></li></ul>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0tag:blogger.com,1999:blog-3295199137120132990.post-52828745445523907572010-10-11T16:21:00.007-05:002010-10-11T17:03:46.789-05:00Red Velvet Cake<div align="center"><strong><span style="font-size:130%;">CONGRATS, DEREK AND NYSSA!</span></strong></div><strong><span style="font-size:130%;"></span></strong><div align="left"><br /></div><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TLOJciW8rcI/AAAAAAAAASs/cYLTYfceKvg/s1600/IMG_0022.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5526912291066129858" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TLOJciW8rcI/AAAAAAAAASs/cYLTYfceKvg/s320/IMG_0022.JPG" /></a>My co-worker Derek proposed to his girlfriend on the 9<span id="SPELLING_ERROR_0" class="blsp-spelling-error">th</span>, and she said yes!<br /><br />He actually asked me to take anniversary pictures and engagement pictures for them (He asked her the day of their 5.5 year anniversary) and requested that I also make her favorite dessert -- Red velvet cake -- as a bonus. Typically, I'd whine about how much stress I'd be under to do it all, but this was a big day, you know?<br /><a href="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TLODco4RwkI/AAAAAAAAASU/h5fgvcPD-IA/s1600/Oct+9+Exp32+(1).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5526905695746769474" border="0" alt="" src="http://1.bp.blogspot.com/_Z-7L7CNcBEc/TLODco4RwkI/AAAAAAAAASU/h5fgvcPD-IA/s400/Oct+9+Exp32+(1).JPG" /></a>So I took a page out of the "Semi-homemade" book, and bought a boxed cake mix but made the frosting myself.<br /><br />Since I've really started focusing on baking, I've had a hard time eating those jarred <span id="SPELLING_ERROR_1" class="blsp-spelling-error">frostings</span> you buy at the store. Now, if I'm in the right mood I can gobble down the chocolate frosting with no problem. But the canned cream cheese frosting.... ugh. Just ugh.<br /><a href="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TLOEzhl0vxI/AAAAAAAAASk/YtAItMp8KqY/s1600/Oct+9+Exp32+(5).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5526907188438941458" border="0" alt="" src="http://4.bp.blogspot.com/_Z-7L7CNcBEc/TLOEzhl0vxI/AAAAAAAAASk/YtAItMp8KqY/s400/Oct+9+Exp32+(5).JPG" /></a>The frosting I made was AMAZING. I almost kept the cake for myself, but that wouldn't be right.. I like my cream cheese frosting much more cream-cheesy, and less sugary-sweet. Apparently it's the same recipe my mom uses, except she uses a few cups more of powdered sugar.<br /><br />This was also my first time decorating a cake!! I don't make them often (ever) so it was fun! I'm surprised at how pretty it came out. Very regal, or at least I'll convince myself that it is.<br /><a href="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TLOEe7YaqYI/AAAAAAAAASc/wM_RNPW_R30/s1600/Oct+9+Exp32+(6).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5526906834584775042" border="0" alt="" src="http://3.bp.blogspot.com/_Z-7L7CNcBEc/TLOEe7YaqYI/AAAAAAAAASc/wM_RNPW_R30/s400/Oct+9+Exp32+(6).JPG" /></a><strong>Red Velvet Cake Recipe</strong> <ul><li><span style="font-size:85%;">One box red velvet cake mix</span></li><li><span style="font-size:85%;">3 large eggs</span></li><li><span style="font-size:85%;">1 1/4 c water</span></li><li><span style="font-size:85%;">1/3 c vegetable oil</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">Prepare cake according to box directions.</span></li><li><span style="font-size:85%;">Let cool completely. If needed, cut off the rounded tops (for 2 - 9in cakes) before frosting.</span></li></ul><p><strong>Cream Cheese Frosting Recipe</strong></p><ul><li><em><span style="font-size:85%;">Note: I mixed the recipe to have 1.5 the amount it originally called for, in order to have enough to pipe the decor on. If you don't plan on this, remove a third of the recipe from your measurements.</span></em></li><li><span style="font-size:85%;">3 (8oz) packages of cream cheese, softened</span></li><li><span style="font-size:85%;">3/4 c butter (1 1/2 sticks), softened</span></li><li><span style="font-size:85%;">3 cups powdered sugar</span></li><li><span style="font-size:85%;">1 1/2 tsp vanilla</span></li></ul><p>Preparation</p><ul><li><span style="font-size:85%;">In large bowl (medium if using 2/3 of the recipe) cream together the cream cheese and butter.</span></li><li><span style="font-size:85%;">Mix in vanilla.</span></li><li><span style="font-size:85%;">Slowly add in powdered sugar, stirring the edges constantly to make sure it's evenly distributed.</span></li></ul><p>Note: You should store this cake in the fridge because of the frosting. Enjoy!</p>Taylorhttp://www.blogger.com/profile/15547729865391582318noreply@blogger.com0