Sunday, January 14, 2024

Puffed Caramel Corn

I'm sure everyone has seen the recipe for caramel corn using Old Dutch Puff Popcorn ... It's even better when you use the Chester's Butter Puffcorn. The recipe is basically the same, but I think it has better flavor. 





Ingredients

2 (3.25-oz) bags Chester Butter Puffcorn (click on link above to see what I'm talking about)
1 cup salted butter
1 cup brown sugar
1/2 cup corn syrup
Splash vanilla, optional
1 teaspoon baking soda (make sure your baking soda is fresh)

Directions

1. Preheat oven to 250 degrees.

2. Line a large baking sheet with sides with parchment paper and pour both bags of the puffcorn onto baking sheet, and spread evenly. I like to use a large roasting pan. It makes the stirring, easier. 

3. In a heavy saucepan, melt the butter, brown sugar, and corn syrup together over medium heat until everything has melted. Bring to a boil, stirring frequently. Boil for two minutes, Remove from heat. Add a splash of vanilla, if using and stir well. Add the baking soda and stir well to combine. The mixture will foam up from the addition of the baking soda, so be prepared.

4. Pour over the puffcorn and stir very well to coat all the puffcorn evenly.

5. Bake 250 degrees for 50 minutes, removing from the oven every 10 minutes to stir puffcorn. 

6. Place a large sheet of parchment paper (may also use waxed paper if that is what you have) and spread puffcorn out on the sheet of parchment paper. Break apart the puffcorn as needed, so it is not all sticking together. Let cool completely and store in a large covered bowl, or in ziplock bags. 



The caramel mixture increases in volume by 2-3 times after adding the baking soda, so be sure you are using a large enough saucepan. 




Updated Easy Chicken Tacos

You can find my original post for these tacos here. These are delicious, and a favorite of my family. Keep a dish of chopped chipotle chilies with the sauce on the side to add to your own tacos, to amp up the smoky spice. I start with a rotisserie chicken, so they are made very quickly. I usually make one and a half to two times the sauce mixture that I allow to reduce by half. You want the sauce to be nice and thick, so that it coats the chicken well. You can serve this with lime cilantro rice, and fresh Pico de Gallo (Recipe below). The recipe for the rice can be found on my blog, here







 

3 tablespoons butter
2 teaspoon minced canned chipotle chili peppers in adobo sauce
1/2 cup orange juice (not frozen concentrate)
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro, divided (See note below)
1 1/2 pounds of shredded meat from a rotisserie chicken
salt and pepper, to taste

12 (6-inch) flour tortillas, warmed
shredded lettuce
chopped tomatoes
grated cheese
sour cream

In a skillet, melt the butter, then add the chopped chipotle chilies and cook in the butter until fragrant, about 30 seconds. Add the orange juice and 1/2 cup of the chopped cilantro. Bring to a boil, and then reduce heat and allow to reduce by half. Add the chicken and remaining chopped cilantro and stir well to coat all the chicken. Spoon mixture into a warmed flour tortilla, and top with desired toppings. Serve with chopped up chipotle chili peppers with some of the sauce. Serve with Lime Cilantro Rice, and tostito chips with homemade Pico de Gallo on the side. Recipe is below.

Note on cilantro
You can cut up the cilantro with kitchen shears. There is no need to remove all the leaves from the stems, because they are tender enough that you can cut those up, too. I just don't use the thicker stems that just might be more tough. I toss those away. 


I wish I had a photo of these with the Pico de Gallo, but you can see just how fresh everything looks!


Pico de Gallo is a Mexican salsa consisting of fresh tomatoes, onion, jalapeno pepper, cilantro, and flavored with fresh lime juice (it must be the juice from a fresh lime rather than bottled, for optimal flavor), and then seasoned with salt and pepper, to taste. I find that it doesn't keep for too long in the refrigerator as it waters down, so don't make a huge batch of this. 


This recipe and photo are from the blog  Natashas Kitchen


Pico de Gallo

1 pound (3-4 medium) diced tomatoes (see note below) 
1/2 medium onion, chopped (about 1 cup)
1 jalapeno pepper, seeded and finely minced 
1/2 cup cilantro, chopped
2 tablespoons fresh lime juice (1 lime)
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper

Combine all of the ingredients in a bowl. Store in a covered container in the refrigerator. 

Note on tomatoes
I like to remove the pulp from the tomatoes, then cut into strips and chop. This keeps the salsa from becoming too watery.

Friday, January 12, 2024

Crockpot Italian Chicken

I got this recipe from a friend at work. I've made it numerous times, and have loved it every time. The cream cheese gives the gravy a very creamy texture, and the Italian Dressing mix, gives it loads of flavor. You can serve this over any kind of noodles - I like to use egg noodles; or you can serve it over rice. The recipe can be found at the Easy Chicken Recipes website. 







Ingredients

6 small, boneless, skinless chicken breasts
2 (0.7-oz) packets dry Good Seasons Italian Dressing mix (see photo below)
1 (10.5-oz) can Campbell's Cream of Chicken soup
1(8-oz) box cream cheese, cut into cubes
1/2 cup Low Sodium Chicken broth


Directions

1. Place the chicken breasts into the crockpot. Sprinkle one pf the packets of the Italian Dressing mix over the chicken. Turn the chicken over, and sprinkle with the other packet of dressing mix.
2. Spread the cream of chicken soup over the chicken.
3. Pour the chicken broth over all.
4. Place the lid on the crockpot and cook on LOW for 5-6 hours, or on HIGH, for 3-4 hours. 
5. Remove the chicken to a plate, and shred then return the chicken to the crockpot and stir well. 
6. Serve over noodles or hot cooked rice. 





In case you haven't heard of the Good Seasons Italian Dressing mix, see photo below. 


(Luke's) Taco Dip

I got this recipe from a coworker many, many years ago. It has just a few simple ingredients and was always a hit everywhere I took it. It was an absolute favorite of my son, Luke. Before he died, I made it for him often; so everytime I see this recipe, I think of him. 




You can make as much of this, or as little of this as you'd like. You can make it spicier by using Hot Taco Sauce, or milder, by using the Mild Taco Sauce. You can add diced onion, and if you wanted it even spicier, you could add chopped jalapeno pepper. It is best to prepare this the day before serving. Below is the base recipe.


Ingredients

4 large Roma tomatoes
1-2 Green bell peppers, seeded and diced (You may add other color bell peppers, if desired)
1-2 (8-oz) bags of shredded Cheddar cheese (do not shred your own, otherwise it will clump together too much)
1-3 (8-oz) jars of Ortega Taco Sauce (I use the medium flavor)

Directions

Chop up your tomatoes. I like to remove the pulp inside, by cutting then in half and scooping out the center pulp and seeds. This way, the dip does not get too watery. Cut the tomatoes into strips, and then dice crosswise. Cut out the centers of the green peppers, and dice. Toss everything together into a bowl that has a cover. Add the cheese and taco sauce. Stir well. Cover and refrigerate overnight before serving, to soften the bell peppers and to allow the flavors to blend well. 

Serve with plain tostitos, or cheese-flavored doritos. 




Basic Vanilla Refrigerator Cookies (with variations)

My mom made dozens and dozens of cookies of all varieties, every year at Christmas. Us kids would give her a helping hand, but we very may well have gotten underfoot. I thoroughly enjoyed it, because it meant spending time with our mother and was something I looked forward to. 

This is a basic cookie that you can then choose to add different ingredients to flavor them. What I remember making most often, are the Spice Cookies. We would press in  several  red hot cinnamon candies, to amp up the flavor. I loved these cookies when I was a kid. This recipe brings back a lot of memories, and I can't wait to try it again.


Basic Cookies

2/3 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 egg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Using an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla and beat until smooth. In a separate bowl, combine the flour, baking powder and salt and beat until mixed together. Divide the dough in half on sheets of waxed paper. Roll each half into a cylinder shape, about 1 1/2 inches in diameter.  Wrap each half in waxed paper and chill until firm, at least two hours. 

Heat oven to 425 degrees and cut rolled cookie dough, about 1/4" thick and place on ungreased cookie sheets, about 1" apart. Bake 425 degrees for 5-7 minutes, until light golden brown. Immediately remove from the cookie sheet and set onto a wire rack, to let cool completely. Store in a covered container. 

Makes 60-72 cookies

Notes

The rolled cookie dough will keep in the refrigerator for up to two weeks, or in the freezer, for up to 6 weeks. To bake from frozen state, follow the same directions above. May need to thaw slightly, or bake a little longer.


Variations

1. Spice Cookies  

To the flour, add:
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves

2. Lemon or Orange Cookies

To the flour, add:
1 teaspoon of grated peel (using an microplane) of either fresh lemon or fresh orange

3. Coconut Cookies

Add 1 cup coconut at the end


Note: If using the spiced cookie variation, before baking, top each cookie with several of red hot cinnamon candies (see photo below). Bake as directed. 




(John's) Soft and Chewy Chocolate Chip Cookies

My son John, loves soft chocolate chip cookies; but I personally prefer them more chewy-crisp. He found this recipe online on the cooking blog Cakes by Courtney, made them and fell in love with them. They are very good, so bookmark this page. If you prefer the ingredients to be listed by weight, she does so on her blog. 



Photo courtesy of Cakes by Courtney blogpost


Ingredients

1 cup butter, cold
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs (may also use extra large eggs) at room temperature
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups semisweet or dark chocolate chips


Directions

1. Preheat oven to 350 degrees.

2. Cream the butter with an electric mixer until smooth. Add the granulated and brown sugars, and beat until light and fluffy, about two minutes. Scrape down the sides of the bowl, and beat another several seconds to mix together.

3. Add the eggs, one at a time beating until well incorporated. Add the vanilla extract and scrape down the sides of the bowl and beat another 30 seconds. 

4. In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Add to the butter mixture, 1/3 tp 1/2 at a time. Mix together until combined. 

5. By hand, mix in the chocolate chips. 

6. Scoop cookie dough into two-inch balls, and place on a cookie sheet lined with parchment paper. Bake 350 degrees for about 12 minutes. The cookies are done when the edges are slightly golden brown. The tops may look soft, but still remove from the oven as they will continue baking on the cookie sheet once they are removed from the oven and cool on the cookie sheet. 


Snickers Bars

I found this recipe in one of those old church cookbooks, but I haven't made them in years. There is a note written on it stating that while they are a lot of work, it is well worth it because they are that good. 

First Layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Melt together and spread in a buttered 9x13" pan. You might want to line the pan with parchment paper to make removal easier. Let cool and set.

Second Layer

1 cup sugar
1/4 cup butter
1/4 cup milk

1 cup marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla extract
1/2 cup (or more) chopped salted peanuts

In a heavy-bottomed saucepan, boil the sugar, butter, and milk for 5 minutes. Add the marshmallow creme, peanut butter, and vanilla. Pour over the first layer. Sprinkle with the chopped peanuts. Let cool.

Third Layer

30-40 caramels
1-3 tablespoons hot water

Melt the caramels in a heavy-bottomed skillet, and add the hot water. Stir until well blended. Pour over the peanuts.

Fourth Layer

Repeat first layer, spreading over the caramel layer.

Allow to set and cut into small bars. 

Monday, December 25, 2023

Tomato-Basil Soup

If you think you don't like tomato soup, try this recipe. It is easy to make with just a few simple ingredients; and very comforting on a cold winter day. I found this on Natasha's Kitchen. I've made it many times, and it is delicious. I've made some modifications to suit my tastes, so click on the link above to see the original recipe.



Print

Ingredients

4 tablespoons butter
Two (28-oz) cans crushed tomatoes, with their juice - preferably San Marzano (see note below recipe)
2 cups chicken stock or broth
1/4 cup chopped fresh basil (you can also use about 1 tablespoon dried basil)
1 tablespoon granulated sugar, or more to taste
(Don't skip this, as it will help to combat the acidity of the tomatoes)
1/2 teaspoon black pepper, or to taste
1/2 cup heavy whipping cream (You may use Half and Half, instead)
1/3 cup grated Parmesan cheese, plus more to put on top when serving
Additional salt and pepper to season to taste at the end of cooking time

Directions

1. In a non-reactive pot or enameled Dutch oven over medium heat, melt the butter. 

2. Add the tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. 
Stir together and bring to a boil. Reduce heat, and partially cover with the lid and simmer for 10 minutes.

3. Add 1/2 cup whipping cream and 1/3 cup Parmesan cheese. Bring back up to a simmer, season to taste with salt and pepper, and turn off the burner. 

4. Serve with additional Parmesan cheese and fresh chopped basil/

This is good with a grilled cheese sandwich.


Note: You can use whole tomatoes, but either cut them up small, or run them through a blender or food processor to make make a smooth sauce. 

Minestrone Soup

I haven't always liked Minestrone Soup, but I guess when I've tried it, it was a canned soup. Making it from scratch is a game changer. I found this recipe here on the Love and Lemons blog. Minestrone soup is typically a vegetarian soup, but I add a can of Swanson's low-sodium chicken broth because otherwise, there is not a whole lot of broth, once you add all the vegetables and broth. You can add more vegetable broth, beef or chicken broth, or leave it as is. Try to keep all your vegetables cut up about the same size.





Print

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced small
2 medium carrots, chopped small
2 celery ribs, chopped small
1 teaspoon salt, plus more to taste
Black pepper, to taste
3 garlic cloves, minced (I do not add garlic)
1 (28-oz) can diced tomatoes
1 1/2 cups white beans or red kidney beans, cooked, drained, and rinsed 
( I use a can of light red kidney beans, rinsed)
1 cup chopped green beans 
(You can use frozen green beans, or drained canned beans - I have used both, and either works)
4 cups vegetable broth (See my note above in the introduction about adding more broth)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 cup small pasta, such as elbow macaroni, shells, orecchiette, etc.
Pinch of red pepper flakes, or to taste
1/2 cup chopped fresh parsley 
(I usually don't have fresh on hand, so I use about 1-2 tablespoons of dried parsley)
Freshly grated parmesan cheese for serving on top of soup


Directions

1. Heat oil in a large stockpot over medium het. Add the onions, carrots, celery, salt, and pepper. Cook, stirring frequently for about 8 minutes, until the vegetables begin to soften. 

2. Add the garlic, tomatoes, beans, green beans, bay leaves, oregano and thyme. Cover and simmer over low to medium-low heat for 20 minutes. 

3. Stir in pasta and cook, uncovered, for 10 minutes, or until the pasta is cooked through. This is the time to add additional broth, if that is what you want to do. You can sprinkle in more of the seasonings to adjust for the additional broth. Add the red pepper flakes.  Stir in the parsley flakes.

4. Serve soup with parmesan sprinkled on top and a crusty bread on the side.

Serves 4-6 ... more, if you add additional broth


Chicken and Rice Soup

This is a delicious soup  recipe that I found on iamhomesteader.com. It is comfort food at its best. I've made it several times, and is always a hit. I've made a few modifications to suit my tastes, but you can find the original recipe in the link above. The recipe calls for a rotisserie chicken, but you can make your own poached chicken. If I'm able to use that shortcut, I will.




Print

Ingredients

1 tablespoon olive or vegetable oil
1 tablespoon butter
Yellow onion, diced (about 1 cup)
2 large carrots, diced (about 1 cup)
2 ribs celery, diced (about 1 cup)
2 teaspoons garlic, minced 
( I do not like garlic, so I sprinkle in some garlic salt - I can tolerate the garlic salt better than the garlic powder)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/8 teaspoon red pepper flakes 
(Optional, but it adds great flavor - you can use less)
6 cups chicken broth
1 cup long-grain rice, uncooked 
(I find this to be too much rice, so I add 1/2 to 3/4 cup uncooked rice)
2 cups rotisserie chicken, shredded or cubed
Fresh parsley for garnish 
(I use dried parsley and it's just fine, because I never have fresh on hand)

Directions

1. In a large pot over medium heat, add the oil and butter and heat until butter is melted.

2. Saute the onion, carrots, and celery until softened,  stirring occasionally, about 8-10 minutes. Add your garlic and if using fresh, cook approximately one more minute.

3. Add the basil, oregano, salt, pepper, and red pepper flakes, stirring until combined.

4. Add the chicken broth, and bring to a boil.

5. Reduce heat to medium-low and add the rice. Simmer for 10-12 minutes, or until the rice is nearly done, but still has some firmness to it. 

6. Add the chicken and continue to cook until the rice is tender and cooked through. 

7. Sprinkle with the parsley and serve immediately.




Sunday, June 4, 2023

Lime Cilantro Rice

 I made this for the first time recently when I made Chicken Fajitas. It is very good. I used basmati rice, which is very different from long grain rice; but you can use either one. This recipe was found here on this site. Simply Recipes Cilantro Lime Rice This rice can be served with Asian or Mexican dishes.




Print

2 tablespoons canola oil
1 1/2 cups basmati rice, or other long-grain white rice
2 1/4 cups water
1 teaspoon salt
Finely grated zest of one lime
3 tablespoons of freshly squeezed lime juice
1 cup lightly packed chopped cilantro (use the leaves and just the upper, tender stems)

1. Brown the rice in the canola oil in a heavy skillet or saucepan over medium-high heat, stirring to coat the rice in the oil, until the rice has started to brown. Stir occasionally.

2. Add the water, salt, and lime zest to the skillet and bring it to a rolling boil. Cover the skillet and turn the burner down to low heat so it will slowly simmer. Cook undisturbed for about 15 minutes, or until the rice has absorbed the water. Check on it to make sure the water has not boiled away before the rice has had a chance to cook through. Turn off burner and leave the cover on for 10 minutes, so it can finish steaming. Fluff rice with a fork.

3. Stir in the lime juice and cilantro, and serve.


Chicken Fajitas

This recipe comes from Taste of Home. I have made it numerous times now, and they are so tasty, and always are well-liked by all who have tried them. I make a few minor changes, and often add a little more of each seasoning called for. Use fresh lemon juice in the marinade, and serve with fresh lime slices. 








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Chicken and Marinade

1 1/2 pounds boneless, skinless chicken breasts cut into thin strips
2 tablespoons canola oil
2 tablespoons lemon juice, fresh from the lemon is best
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder (I do not add as I don't like garlic, but if I add any, I just sprinkle in a little)
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes (I usually just sprinkle some in, since red pepper flakes can really have a kick)

Combine the above in a bowl, and stir together well to coat the chicken. Cover bowl, or place in a sealed ziplock bag, and marinate in the refrigerator for 1-4 hours.

Vegetable Mixture

Green bell peppers
Red bell peppers
Orange bell peppers
Onions

2 tablespoons of canola oil, or more, as needed to saute the vegetables

1-2 tablespoons water, optional


Directions
Slice each of the above into thin strips, as much as you'd like to use. I usually end up using 3 bell peppers, a combination of each color, and one onion. Add the 2 tablespoons of canola oil to a large, heavy skillet and saute the vegetables until they are tender-crisp. Lightly season with salt and pepper. Put into a bowl, and set aside. 

Place half of the seasoned chicken in the skillet and cook the chicken over medium-high heat until it is no longer pink, and lightly browned, about 5-6 minutes. When you start cooking the chicken, allow it to cook a bit on the first side, before turning the chicken over to start cooking on the other side. Once the chicken starts to turn white, you can stir it well until it begins to lightly brown, Place the first batch of chicken in the same bowl as the vegetable mixture, and repeat the process with the second batch of chicken. You do not want to overcrowd the chicken, and end up steaming it, instead of browning it. 

Once the second batch of chicken is cooked, add the chicken and vegetables into the skillet and stir well. You can add 1-2 tablespoons of water to moisten everything, but this is optional.

Serve on warmed flour tortillas, with white rice on the side, or serve it with lime-cilantro rice. Serve with lime wedges to squeeze over the fajitas, to give it great, additional flavor. Also, serve with salsa or homemade pico de gallo, and chips.


Wednesday, August 31, 2022

Oven Baked Sweet and Sour Chicken

 I made this recently, and it is so good. Everyone loved it. The recipe can be found here at theseasonedmom.com. It is worth reading through her notes and seeing the links to other recipes of hers. This is a real simple recipe, one I'm sure you will enjoy. You can either use boneless, skinless chicken breasts, or boneless, skinless chicken thighs. Here, I used the breast. See my notes below for other changes I made. 





1 1/2 pounds of boneless, skinless chicken breasts or thighs
1 tablespoon (I probably used 2 tablespoons) of cornstarch
1/2 onion or more, according to your tastes 
1 green bell pepper, seeded and cut into chunks
1 red bell pepper, seeded and cut into chunks
1/2 cup ketchup
1/4 cup rice vinegar (may also use apple cider vinegar)
1/4 cup brown sugar 
2 tablespoons soy sauce
1 teaspoon minced or pressed fresh garlic 
1/2 teaspoon ground ginger, ot 1 teaspoon grated fresh gingerroot

Cooked white rice
Optional garnishes, sliced green onions, toasted sesame seeds, chopped peanuts or cashews 

Instructions

1. Preheat oven to 425 degrees. Grease a 9 x 13", or a 2-quart baking dish. 
2. Place chicken in prepared dish, sprinkle with the cornstarch, and toss to coat.
3. Stir in the onions and bell peppers.
4. In another large bowl, stir together the ketchup, rice vinegar, brown sugar, soy sauce, garlic and ginger. Mix well and pour over chicken and vegetables. 
5. Bake, uncovered, for 25 minutes. Remove from oven and stir well, then bake another 5-10 minutes, until the chicken has cooked through, the vegetables are tender-crisp, and the sauce has thickened, If the sauce becomes too thick during baking, add a splash of water to think it out. 
6. Serve over hot, cooked white rice and garnish as desired. 

Notes

1. I used chicken breasts. Though the recipe calls for putting the chicken into the baking dish raw, I browned them first because I did not want the chunks to clump together from the cornstarch. If you choose to brown the chicken first, be sure to not overcook them since they will be baked afterward. You want the chicken cooked to an internal temperature of 165 degrees.
2. I cut the onion and bell peppers into decent-sized chunks, because I did not want them to get lost in the baking process. 
3. The original recipe calls for apple cider vinegar, but I used rice vinegar since it seems to me it is a little more mild than the apple cider vinegar. 
4. Though I used light brown sugar since that is what I had on hand, you could try using dark brown sugar to give it a more complex flavor, one of molasses. 
5. I rarely add garlic to what I cook, since I don't like it.
6. I used powdered ginger since that is what I had on hand, but if you can, use fresh gingerroot, and it surely will taste better. 
7. I did add a little pineapple juice, maybe 2-3 tablespoon's worth, because it seems that is how I've always seen it done. I also added some pineapple chucnks,r preference.
8. If I remember right, I made 1 1/2 times the sauce recipe because I wanted enough that I could spoon over the rice. Also, if I remember right, because there was so much of it, I thickened the sauce with a small amount of cornstarch/water mixture which I added during the final 5-10 minutes of baking to allow it to fully thicken. 
9. I didn't try this, but it really sounds good. The original recipe suggests adding a splash of orange juice and some freshly grated orange zest to the sauce. If you do that, you probably would not want to add the pineapple juice and chunks, as well. 
10. Original recipe also suggests adding a little toasted sesame oil to the sauce. A little goes a long way. 




Wednesday, August 3, 2022

Symphony Brownies

I've been looking through old recipes to add to this blog. I suddenly remembered these brownies that I used to make when my kids were little that we all enjoyed. After a little research, I found the recipe. This will be added to my long list of things to make, if for no other reason than for nostalgia of it. 



Photo courtesy of RecipeGirl found here

Print

1 (21.5-oz) package brownie mix
plus additional ingredients listed on the package - eggs, water, vegetable oil
3 (6-oz) king-sized Symphony chocolate bars with toffee and almonds, unwrapped

Directions
Mix together the brownie mix according to package directions. Line a 9x13" pan with parchment paper and spray with non-stick cooking spray.  Spread half the batter in the pan - it will be spread thin. Layer the candy bars on top of the batter, then spread the remaining batter over the candy bars. Bake at 350 degrees, for about 30 minutes, or however long the directions say to bake a pan this size. Cool and cut into bars.

I've also seen this recipe made in a 9x9" square pan, so it all just depends on how thick you want the bars. If made in a 9x9" square pan, obviously you will need to bake the brownies longer, but just follow the package directions. You may only need two of the candy bars, instead of the three listed above.


Note
You can use plain milk chocolate bars if you don't want the toffee and almonds, or use any flavor of chocolate bar you prefer.


Saturday, July 30, 2022

Chocolate Chip Bars

This is another recipe I made often when I was in my teens.


1 1/2 cups brown sugar (or may use 1 cup brown sugar and 1/2 cup granulated sugar)
2/3 cup vegetable or canola oil
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk chocolate chips

In a large bowl, by hand, beat together the sugar(s) and oil, until well mixed. Add the eggs and vanilla. Beat until well combined. Stir in the flour, baking powder, and salt. Stir in the chocolate chips. Pour into a greased jelly roll pan, or 9x13" pan. Bake 350 degrees for about 20-25 minutes. Let cool.

Apple Bars with Cream Cheese Frosting

I made these bars a lot when I was a teenager, and into my 20's. I remember them being very moist and good. I recently came across this recipe again, and is on my list to make again. 

Print

Bars

2 cups  sugar
1 cup vegetable or canola oil
2 eggs
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3 cups of chopped peeled apples, such as Honeycrisp, Gala, Granny Smith, or another tart-sweet apple

Cream Cheese Frosting

8-ounce package cream cheese, softened
6 tbsp butter, softened to room temperature
4 cups powdered sugar
1 tbsp milk, more, if needed
1 tsp vanilla extract

Directions for the Bars

In a large bowl, combine the sugar and vegetable oil, stirring until well combined. Add the eggs one at a time and beat until thoroughly combined. In a separate bowl, combine the flour, baking soda, cinnamon and salt, stirring until completely incorporated. Add the flour mixture to the sugar mixture in three batches, stirring just until combined. stir in the chopped apples. Spread mixture in a greased 9x13" pan and bake at 350 degrees for 25-30 minutes, or until done. Let cool.

Directions for the Frosting

Beat the softened cream cheese, and add the softened butter, beating again until smooth. Gradually add the powdered sugar and milk, beating  until you reach the desired consistency. Add the vanilla, and mix in well. Spread over the cooled bars. 

Friday, July 22, 2022

Feathery Fudge Cake with White Fudge Frosting

We have a family recipe called Chocolate Steamed Pudding that is decades old, that I believe was my grandmother's recipe. It's been a favorite of my dad and brother for years. It is served with a white frosting called "Hard Sauce". Both recipes can be found on this blog. I have a note on this particular recipe that says it reminiscent of Chocolate Steamed Pudding, so it is definitely worth a try. 

Print

Feathery Fudge Cake
2/3 cup butter, softened to room temperature
1 3/4 cups granulated sugar
1-2 teaspoons vanilla extract
2 eggs, at room temperature
2 1/2 (1-ounce) squares unsweetened chocolate, melted and cooled (can be done in the microwave)
2 1/2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups ice cold water

Using an electric mixer, cream the butter, then gradually add the sugar and beat until thoroughly incorporated, for about 5 minutes. Add the vanilla, and the eggs one at a time, beating well after each addition. Beat in the chocolate until well combined. 

In a separate bowl, mix together the flour, baking soda and salt. Beat the flour mixture into the butter mixture alternating the flour mixture and ice cold water, until well combined. Batter will be thick. Spread in a greased and floured 9x13" pan and spread evenly. Bake 350 degrees for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool thoroughly. Frost with White Fudge Frosting. 


White Fudge Frosting
1/2 cup butter
1 cup granulated sugar
1/4 cup milk
1 1/4 - 2 cups powdered sugar
1 teaspoon vanilla

Melt the butter in a large saucepan. add the granulated sugar and milk, stirring until blended. Bring mixture to a boil, stirring constantly (be careful not to burn). Cool, then gradually add the powdered sugar, beating until it reaches the desired spreading consistency. Stir in the vanilla. Add a little additional milk, if frosting is too thick. 

Enough to frost (2) 8 or 9" cake layers or (1) 9x13" cake. 

Mint Brownies

This is an old recipe from my teens and 20s that was made often for bridal showers, baby showers, and "just because". It makes a cake-like brownie with a nice mint-flavored filling and a dark chocolate ganache topping.I believe the recipe originates from one of those old church cookbooks that were popular in the '80s and 90's.



Photo is courtesy of Taste of Home website here.

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Brownie Layer

1/2 cup butter, softened to room temperature
1 cup granulated sugar
4 eggs, at room temperature
1 (16 oz) can Hershey's chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour

Filling Layer

1 cup butter, softened to room temperature (2 sticks butter)
4 cups powdered sugar
2 tablespoons cream or milk
2 ounces (4 tbsp) creme de menthe (See note below)
1 teaspoon peppermint extract
dash green food coloring, optional

Topping

1 cup semi sweet chocolate chips
2 tablespoon vegetable oil


Directions 

To make the brownies, use an electric mixer to cream together the butter and sugar, until smooth. Add the eggs, one at a time and beat until incorporated. Add the chocolate syrup and vanilla and beat until it is mixed in. Add the flour and mix just until it has incorporated. Pour into a greased and floured jelly roll pan (10x15x1") and bake 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool. 

To make the filling, using an electric mixer to beat together the softened butter and powdered sugar until smooth, light and fluffy. add the cream, creme de menthe, peppermint extract, and food coloring, if using. Beat until smooth and fluffy. Add additional milk of frosting is too thick. Spread over the cooled brownies. 

To make the topping, in a glass bowl, combine the semi sweet chocolate chips and vegetable oil and melt in the microwave to melt thoroughly. This should only take a couple of minutes. Cool slightly and carefully spread over the filling layer and use a spoon to spread evenly. Chill in the refrigerator until set/

Store brownies in the refrigerator.


Note: I use the creme de menthe syrup, which is an ice cream topping, which can be found in the grocery store with the other ice cream toppings. This is the brand I use.





Thursday, December 23, 2021

Classic Cake Doughnuts 2020

I make these doughnuts every year, and have been making them for decades. I usually post pictures of them every year, but realized that I never posted pictures from last year. Since I make these on Christmas Eve Day, you will have a preview of what they will look like. Once I make these tomorrow, I will post pictures of my 2021 doughnuts. I thought I had taken more pictures than just these two, but I'm not able to find them. 

See recipe here





Classic Cake Doughnuts 2021

Classic Cake Doughnuts 

This is for a single batch and makes about 30 doughnuts


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4 cups all-purpose flour
1 cup sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 cup buttermilk
1/4 cup butter, melted
1 tsp vanilla extract
2 eggs, beaten

oil for deep frying (I use canola oil)


  1.  In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir well to combine. Stir in the remaining ingredients, except the oil for frying, just until the ingredients are moistened. If desired, refrigerate the dough for easier handling, about 20 - 30 minutes, or so.

  2.  Fill a large heavy-duty saucepan, dutch oven or electric skillet, 2/3 full with oil. Use a candy thermometer to regulate the temperature and heat to and maintain 375 degrees. I use a deep fryer and follow manufacturers directions for frying. 

  3.  Remove a portion of the dough from the bowl, and keep the rest chilled (half of the dough would be a good amount) and on a floured surface, knead the dough for 1-2 minutes, or until it no longer sticky. Roll out to a 1/2 " thickness, ensuring that the surface is floured underneath. 

  4.   Use a doughnut cutter and cut the doughnuts out. Ideally, you will also have a small cutter for just the doughnut holes, too. Shake off excess flour, as you don't want too much flour adhering to the dough, as the flour will end up in the hot oil and will just burn. Slip the doughnuts into the hot oil and fry 1 1/2 minutes on each side for a total of 3 minutes, until they are deep golden brown. You want to turn the large doughnuts over halfway through the cooking time, but the doughnut holes, you will probably want to turn over frequently throughout the cooking time for even browning.

  5.  Carefully remove the doughnuts from the hot oil with a slotted spoon that has a long handle. Drain on paper towels. I like to line a large roasting pan with a paper grocery bag, then place several layers of paper towels on top of that to absorb any excess oil.

  6.   Allow the doughnuts to cool and then store in covered containers. These will keep for a few days.

  7.   If sugaring or frosting the doughnuts, please see my notes below on Toppings and Frosting.


Notes on Rolling and Cutting the Dough

I like to roll out the dough and have everything cut out, placing the doughnuts on cookie sheets lined with parchment paper. I then cover them with waxed paper and chill them until ready to fry them. This speeds up the process considerably. If it's cold enough outside, I have the trays outside, then bring in one tray at a time, allowing the doughnuts to warm up a few minutes before frying them. This is not necessary, and totally up to you. It is just something that I have found over the years that has saved me time when making such huge quantities of doughnuts (such as when quadrupling the recipe!) ... yes, you read that right. I given them away as gifts. 


Notes on the Toppings:

Granulated Sugar

  • If you are going to roll the doughnuts in granulated sugar, you will want to do that while they are still very warm, so the sugar will adhere to the doughnuts.

Powdered Sugar

  • If you want to roll the doughnuts in powdered sugar, allow them to cool completely. I would even suggest waiting until the second day so they can dry out some and the powdered sugar will not absorb any of the oil from the doughnuts. But powdered sugar is very good on these doughnuts, especially when warmed up in the microwave.

Frosting or Glaze

  • If you plan to glaze or frost the doughnuts, allow them to cool, first.

Sprinkles

  • I repeat this in several sections, but if you are going to use sprinkles on the doughnuts, do so immediately after glazing or frosting them so that the sprinkles adhere to the doughnuts. 


FROSTING RECIPES

Chocolate Glaze

This is the chocolate glaze that I've been using for years. It is Alton Brown's recipe from Food Network. It is excellent, and although it involves a few steps, don't let that deter you. This is just the way I do it, only to make it easier for me to dip the doughnuts from a larger bowl.


1/2 cup butter

1/4 cup whole milk

1 tbsp light corn syrup

2 tsp vanilla extract

4 ounces bittersweet chocolate, chopped

2 cups powdered sugar

In a saucepan, combine the butter, milk, corn syrup, and vanilla over medium heat until the butter has melted. Decrease the heat and add the chocolate, whisking until the chocolate has melted. Turn off the heat. Add the powdered sugar and whisk until very smooth. Either place the saucepan over a larger saucepan (if it fits snugly) that has WARM water in it OR transfer chocolate to a large bowl (this is what I do, so I have room for dipping) and place the bowl over a saucepan that has WARM water in it.


Vanilla Frosting

This is based upon a recipe found here at this website Chocolate, Chocolate, and More for Chocolate Cake Donuts with Vanilla Glaze. What I did differently was to add some corn syrup so the frosting would harden and not be sticky. I also used clear vanilla extract, so it would remain very white, and not change color from the regular vanilla extract, but you can use whatever you have on hand. it will not affect the taste either way.



2 tbsp whole milk

1 tsp vanilla extract

1 tbsp light corn syrup

1 1/2 cups powdered sugar

In a large bowl, sift the powdered sugar to remove any lumps. Stir the vanilla, milk and corn syrup into the powdered sugar to create a thick glaze. Add any additional powdered sugar, if necessary, if you need it any thicker. Dip the tops of the doughnuts into the frosting or spoon the frosting over the doughnuts over a wire rack with paper towels underneath to catch the drips. Allow the doughnuts to dry and harden.

If you are adding sprinkles to your frosted doughnuts, do so immediately before the frosting sets up and dries.


Additional Notes on Preparing and Frosting the Doughnuts: 

For the Chocolate Glaze:

  • You don't want to use boiling water, just very warm water. And, you don't want to the water to touch the bottom of the saucepan or bowl. The idea is to just keep the chocolate glaze warm and liquidy enough while you are dipping the doughnuts in it. Just dip the tops of the doughnuts, and gently shake the excess chocolate off. Place on a wire rack with paper towels underneath to catch the drips and allow the chocolate to harden before serving or storing.

  • You want to work quickly so that the chocolate doesn't cool and that you have difficulty getting it to adhere to the doughnut. If you find that it is cooling off too quickly, you could empty that water and add some warmer water, but that is not a guarantee that it will work real well.

For the Vanilla Frosting:

  • When using the Vanilla Frosting, you don't have to worry about using a bowl over warm water, since it is just a regular frosting and not an actual glaze. 

When using Sprinkles: 

  • If you are adding sprinkles, do so immediately before the glaze or frosting sets up and dries.


Plain Doughnut Glaze

Another Alton Brown recipe from the Food Network. This actually gets better as it sets up and dries. It gets a little crunchy, which is something I like.

1/4 cup whole milk

1 tsp vanilla extract ( I used clear vanilla to help maintain a white color, but you can use whatever you have on hand)

2 cups powdered sugar

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. (SEE NOTE #1 directly below this paragraph) Slowly stir powdered sugar into milk mixture until well combined. Remove from heat and set over a bowl of warm water. (SEE NOTE #2. directly below this paragraph) Dip doughnuts in glaze one at a time, and set on a rack with paper towels underneath to catch the drips and allow to harden before serving or storing.


Notes on the Plain Doughnut Glaze

  • NOTE #1)  I start off cooking this in a saucepan, combining the milk, vanilla, then finally adding the powdered sugar. I transfer that mixture to a large bowl and place it over a saucepan of WARM water, ensuring that it fits snugly over the saucepan. This way, I have plenty of room to dip the tops of the doughnuts and I am not cramped for space as I would be if I were dipping them from a small(er) saucepan.


  • NOTE # 2)  Do NOT allow the water from underneath the bowl to become too hot. This will break down and melt the powdered sugar, causing it to become more of a clear glaze, rather than an opaque glaze, which is what you want. Also, you do not want the water to touch the bottom of the bowl. You don't need that much, just enough to keep the glaze warm and liquidy.