tag:blogger.com,1999:blog-22307007022659740222024-02-07T05:43:13.214-06:00Foodie By Experimental DesignIt's time to experiment with some food! From tried and true recipes to new creations created by me or borrowed from Pinterest! Hopefully I will be able to take many pictures along the way and get some feedback from my foodie nation! Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2230700702265974022.post-22669387775800977452015-05-04T10:21:00.002-05:002015-05-04T10:21:57.940-05:00taco DIPIngredients<br />
• 2 lbs lean ground beef<br />
• 2 packets (1 oz each) taco seasoning mix<br />
• 1 (16 oz) can refried beans<br />
• 1 (16 oz) container sour cream<br />
<br />
GUACAMOLE:<br />
• 4 medium to large avocados<br />
• Juice of 4 limes<br />
• 3-4 jalapenos chopped<br />
• 3 cloves of garlic<br />
• ½ Large red onion, chopped<br />
• 1/4 tsp kosher salt<br />
• 1 packet ORTEGA guacamole seasoning<br />
• (let the guacamole sit one hour before eating)<br />
<br />
• 2 cups shredded cheddar or Mexican blend cheese<br />
• 1 bag shredded lettuce<br />
• 1 bunch fresh green onions, sliced<br />
• 4 vine ripened tomatoes, seeded and diced<br />
<br />
<br />
Directions<br />
1. In a heavy skillet, combine ground beef with 1 packet of taco seasoning. Stir well and cook on medium until cooked through. Drain. Combine cooked beef with refried beans and set aside.<br />
2. In a bowl, whisk together the sour cream and 1 packet of taco seasoning mix. Set aside.<br />
3. In a bowl, place peeled and seeded avocados and mash well. Add lime juice, chopped cilantro, chopped red onion, kosher salt, garlic and seasoning. Set aside<br />
4.In a 9x13 or similar size serving dish, evenly spread the beef/bean mixture on bottom. Continue layering in the following order: sour cream mixture, guacamole, and shredded cheese, and lettuce. Top evenly with a layer of green onions and tomatoes. Wrap tightly, keep chilled, and serve with hearty corn chips. (instead of the tomatoes and onions I topped it with leftover pico de gallo, which I added to the end and is entirely optional)<br />
<br />
<br />
Homemade Taco Seasoning: (I used a couple batches of this instead of the packet stuff)<br />
• 1 Tbsp. Chili Powder<br />
• 1/4 tsp. Garlic Powder<br />
• 1/4 tsp. Onion Powder<br />
• 1/4 tsp. Crushed Red Pepper Flakes<br />
• 1/4 tsp. Dried Oregano<br />
• 1/2 tsp. Paprika<br />
• 1 1/2 tsp. Ground Cumin<br />
• 1 tsp. Sea Salt<br />
• 1 tsp. Black Pepper <br />
• PICO DE GALLO<br />
• Ingredients<br />
• 3-6 large diced tomatoes<br />
1 diced medium sized onion<br />
¼-1 bunch of cilantro (use more or less depending on your taste)<br />
juice of 1-2 limes<br />
1/2 teaspoon of minced garlic <br />
1 tsp of salt<br />
2 jalapenos (or more if you prefer it hotter), I have also used a couple of TBS of jarred jalapenos chopped plus the juice they are in <br />
(let sit at least an hour before eating)<br />
Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com0tag:blogger.com,1999:blog-2230700702265974022.post-78572412925962018742015-02-17T16:26:00.001-06:002015-05-04T10:24:12.043-05:00Soft PretzelsIngredients: <br />
1 (.25 ounce) package active dry yeast <br />
2 tablespoons brown sugar <br />
1 1/8 teaspoons salt<br />
1 1/2 cups warm water (110 degrees F /45 degrees C)<br />
3 cups all-purpose flour <br />
1 cup bread flour <br />
2 cups warm water (110 degrees F/45 degrees C) <br />
2 tablespoons baking soda <br />
2 tablespoons butter, melted <br />
2 tablespoons coarse kosher salt or 4 Tbs sugar and 1tsp cinnamon (for cinnamon sugar pretzels)<br />
garlic butter would also be good for a savory pretzel <br />
<br />
Directions: 1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour. <br />
2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 2 baking sheets with parchment paper. <br />
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner (you can roll each piece to about half the length then go back and finish rolling so that the one you started with has rested awhile and will roll more easily). <br />
4.Twist into a pretzel shape, and dip into the baking soda solution. Lay the pretzel on a paper towel just long enough to turn it back onto your cookie sheet. This way they didn't puddle in the excess water and it's easy to reshape them parchment covered baking sheets, and let rise 15 to 20 minutes. (you will need to put 6 pretzels per baking sheet) <br />
5. Preheat an oven to 450 degrees F (230 degrees C). <br />
6. Bake in the preheated oven for 8 to 10 minutes (in top 1/3 and bottom 1/3 of oven) switch baking trays halfway through baking, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar. Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com0tag:blogger.com,1999:blog-2230700702265974022.post-16916594854229692632014-01-31T12:47:00.002-06:002014-05-21T17:39:16.378-05:00Coconut Dream cakeI have also called this my "Better than Bunny Cake" recipe. I really think the coconut in the frosting and toasted topping makes this cake.<br />
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<br />
<br />
1 box Moist Supreme Classic White Cake mix<br />
1/2 cup water<br />
1/3 cup oil<br />
3 eggs<br />
1 cup of the Cream of coconut<br />
-Set oven to 350 degrees<br />
-prepare 9X13 pan with butter and flour so cake mix will not stick, or cupcake pan with baking liners<br />
-Bake for 34-38 min for 9X13, or 18-23 min for cupcakes<br />
-let cool<br />
<br />
While cake is cooling and oven is still on toast sweetened flaked coconut at 350 for 5-10 min stirring occasionally. This is easiest if you do a think layer of coconut on a cookie sheet. set oven time for 5 min. Check and stir, then do 1-2 min increments after this while keeping a close eye on it. It WILL burn very quickly if forgotten about.<br />
<br />
-Next, once cake is cool, mix your cool whip and about 1 cup of the cream of coconut (can add a little more to taste)-frosting will be a little runny the more you add. Frost 9X13 pan with cool whip and top with toasted coconut or frost cupcakes using 1Tbs. of the frosting mounding it in the middle slightly and topping with toasted coconut. Refrigerate before and after serving.<br />
<br />
-Makes one 9X13 or about 30 cupcakes.<br />
<br />
<br />
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<br />
Thank you Jordan for originally making this cake and giving me the recipe. :)<br />
<br />Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com0tag:blogger.com,1999:blog-2230700702265974022.post-23054653154402575732013-08-28T13:17:00.001-05:002013-08-28T13:17:40.547-05:00Pistachio Swirl Cake with Fluffy Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5g4gibCgVUw_TTRurYTKVltmvV9XWVtxRDjiaEVEK-fK6fET_3Vb__q6Wk9LipJSbfTmIIN_QEbp_qxzWhZHXE7k5xf3sWZPyqigdy9BGt96SMF99zlMgYuwp34xoYWYos7KUA0NSE6g/s1600/1013278_10101389313721269_1875135460_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5g4gibCgVUw_TTRurYTKVltmvV9XWVtxRDjiaEVEK-fK6fET_3Vb__q6Wk9LipJSbfTmIIN_QEbp_qxzWhZHXE7k5xf3sWZPyqigdy9BGt96SMF99zlMgYuwp34xoYWYos7KUA0NSE6g/s1600/1013278_10101389313721269_1875135460_n.jpg" height="240" width="320" /></a></div>
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<table border="0" cellpadding="0" cellspacing="0" style="margin-bottom: 4px; margin-top: 12px; width: 100%px;"><tbody>
<tr><td valign="top"><br /></td><td><br /></td></tr>
</tbody></table>
<div style="border-color: #ECE9D8; border-style: Solid; border-width: 1px 0 0 0; margin: 12px 0 4px 0; padding-top: 8px;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">CAKE Ingredients:</span></div>
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;">
<tbody>
<tr>
<td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
1 (18.25 ounce) package yellow cake mix</div>
<div style="margin: 0px 8px 0px 0px;">
1 (3.4 ounce) package instant pistachio</div>
<div style="margin: 0px 8px 4px 0px;">
pudding mix</div>
<div style="margin: 0px 8px 4px 0px;">
1 cup water</div>
<div style="margin: 0px 8px 4px 0px;">
</div>
<div style="margin: 0px 8px 4px 0px;">
FROSTING INGREDIENTS:</div>
<div style="margin: 0px 8px 4px 0px;">
2 packages instant jello pudding mix (I used pistachio, but chocolate would work too)</div>
<div style="margin: 0px 8px 4px 0px;">
2 Cups 2% Milk</div>
<div style="margin: 0px 8px 4px 0px;">
1 tub of Cool Whip</div>
<div style="margin: 0px 8px 4px 0px;">
</div>
<div style="margin: 0px 8px 4px 0px;">
Ready in 1 hour</div>
<div style="margin: 0px 8px 4px 0px;">
Servings 14</div>
</td>
<td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
3/4 cup vegetable oil</div>
<div style="margin: 0px 8px 4px 0px;">
4 eggs</div>
<div style="margin: 0px 8px 4px 0px;">
3/4 cup chocolate syrup</div>
</td>
</tr>
</tbody></table>
<div style="border-color: #ECE9D8; border-style: Solid; border-width: 1px 0 0 0; margin: 12px 0 4px 0; padding-top: 8px;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">Directions:</span></div>
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"><br /></td>
<td style="padding-bottom: 8px;" valign="top">Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.</td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"><span style="color: black;"> </span></td>
<td style="padding-bottom: 8px;" valign="top">In a large bowl, mix
together the cake mix, water, oil and eggs.
mix well. Pour half of the batter into a separate bowl. <table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"><br /></td>
<td style="padding-bottom: 8px;" valign="top">Next, Mix the chocolate syrup into half the batter, and the box of pistachio pudding mix into the other half of the batter. Pour the pistachio flavored batter into the prepared pan. Pour the chocolate batter over the top of the batter in the pan. Insert a butter knife and swirl slightly. </td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"><br /></td>
<td style="padding-bottom: 8px;" valign="top">Bake in the
preheated oven for 50 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Allow to cool. Remove cake from pan and prepare frosting: Beat 2 cups of milk into two packages of jello pudding mix with a mixer until smooth and thick 3-5 min. Fold in entire container of cool whip. Top cake and refrigerate. ENJOY!!!</td><td style="padding-bottom: 8px;" valign="top"><br /></td><td style="padding-bottom: 8px;" valign="top"><br /></td><td style="padding-bottom: 8px;" valign="top"> </td><td style="padding-bottom: 8px;" valign="top"> </td><td style="padding-bottom: 8px;" valign="top"> </td><td style="padding-bottom: 8px;" valign="top"> </td><td style="padding-bottom: 8px;" valign="top"> </td></tr>
</tbody></table>
</td><td style="padding-bottom: 8px;" valign="top"> </td><td style="padding-bottom: 8px;" valign="top"> </td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com0tag:blogger.com,1999:blog-2230700702265974022.post-57429964193564187032013-08-15T11:49:00.000-05:002013-08-15T11:49:00.669-05:00Blueberry-Lemon Crumble cake<div class="separator" style="clear: both; text-align: center;">
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<br />
<div>
Ingredients
<br />For the streusel:
<br />
<br /> 1/4 cup granulated sugar
<br /> 1/3 cup light brown sugar, lightly packed
<br /> 1 teaspoon ground cinnamon
<br /> 1/8 teaspoon ground nutmeg
<br /> 1/4 pound (1 stick) unsalted butter, melted
<br /> 1 1/3cups all-purpose flour
<br />
<br />For the cake:
<br />
<br /> 6 tablespoons unsalted butter, at room temperature (3/4 stick)
<br /> 3/4 cup granulated sugar
<br /> 2 extra-large eggs, at room temperature
<br /> 1 teaspoon pure vanilla extract
<br /> 1 teaspoon grated lemon zest
</div>
<div>
1Tbs.fresh lemon juice<br /> 2/3 cup sour cream
<br /> 1 1/4 cups all-purpose flour
<br /> 1 teaspoon baking powder
<br /> 1/4 teaspoon baking soda
<br /> 1/2 teaspoon salt
<br /> 1 pint fresh blueberries
(rinsed and dried)<br /> Confectioners' sugar for sprinkling
<br />
<br />Directions
<br />
<br />Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan or springform pan.
<br />
<br /> First to make Streusel...<br />
<br />Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a
bowl. Stir in the melted butter and then the flour. Mix well and set
aside. <br /> </div>
<div>
For the cake:
<br />
<br />Cream the butter and sugar in the bowl of an electric mixer fitted
with the paddle attachment on high speed for 4 to 5 minutes, until
light. Reduce the speed to low and add the eggs 1 at a time, then add
the vanilla, lemon zest, and sour cream. In a separate bowl, sift
together the flour, baking powder, baking soda, and salt. With the mixer
on low speed, add the flour mixture to the batter until just combined. Toss 1/2 blueberries with 1 TBS flour and fold these blueberriesi into batter.<br />
<br />Spoon the batter into the prepared pan and spread it out. Add remaining blueberries to the top of the cake batter in an even layer. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50
minutes, until a cake tester comes out clean. (mine took closer to 60-70 min to get the center to cook completely) . Cool completely and serve
sprinkled with confectioners' sugar. </div>
<div>
</div>
<div>
</div>
<div>
Enjoy!</div>
<div>
</div>
<div>
(this recipe was adapted from a food network recipe from the Barefoot Contessa at home)<br /><br /></div>
Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com0tag:blogger.com,1999:blog-2230700702265974022.post-66645722176461817312013-07-24T11:20:00.001-05:002013-07-24T11:20:09.484-05:00Strawberry Lemon Sangria1/2 Cup (4ounces) limoncello<br />
1 cup fresh raspberries<br />
1 cup sliced fresh strawberries<br />
1/2 cup fresh blackberries or blueberries<br />
1 medium lemon, thinly sliced<br />
1 can (12 ounces) frozen pink lemonade concentrate, thawed<br />
<br />
1 (750 milliliter) bottle Prosecco or dry sparkling wine chilled<br />
1/2 bottle sweet Moscato wine chilled<br />
<br />
In large pitcher combine washed fruit, lemonade concentrate and limoncello. Cover and refrigerate 4 hours to 24 hours to blend flavors.<br />
<br />
<u>Just before serving</u> add Prosecco and Moscato wine.<br />
<br />
Serve in glasses over ice.<br />
<br />
Enjoy!!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com0tag:blogger.com,1999:blog-2230700702265974022.post-66987363297927792142013-06-20T13:00:00.001-05:002013-06-20T13:00:24.242-05:00Birthday New York Cheesecake with Raspberry topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0v91tRjaHLV7IWevTXShkC9EwH4tnnQPCm_4AevrbaRKL1r_jrOuf6qEeCT583X2OIsgPLhtwDzXq2h8kqR3IaKzaURRsHalCfFbzK2PCQy7f9UfuIS19ZDoqVKoLCZtW5Kqg4jXjK8/s1600/13+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0v91tRjaHLV7IWevTXShkC9EwH4tnnQPCm_4AevrbaRKL1r_jrOuf6qEeCT583X2OIsgPLhtwDzXq2h8kqR3IaKzaURRsHalCfFbzK2PCQy7f9UfuIS19ZDoqVKoLCZtW5Kqg4jXjK8/s1600/13+-+1" height="240" width="320" /></a></div>
Just out of the oven without topping. I like to serve topping on the side, so the cheesecake doesn't get mushy. Also as you can tell I am not really obsessed with not cracking my cheesecake, because it pretty much tastes the same either way! <br />
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<div>
This is one of my favorite cheesecakes to make. It has a nice lemon flavor that goes well with any berry topping. Also, It always bakes perfectly if you just follow the directions! A side note about springform pans: My favorite is from pampered chef, and is what is pictured here. It has metal sides, but a tempered glass bottom, so when you cut the cake it doesn't scratch. It is very reasonably priced and my favorite cheesecake-making accessory!</div>
<div>
<br /></div>
<div>
Ingredients<br />For the crust:
<br />
<br /> 1 1/2 cups graham cracker crumbs (10 crackers)
<br /> 1 tablespoon sugar
<br /> 6 tablespoons (3/4 stick) unsalted butter, melted
<br />
<br />For the filling:
<br />
<br /> 2 1/2 pounds cream cheese, at room temperature (5- 8oz squares)<br /> 1 1/2 cups sugar
<br /> 5 whole extra-large eggs, at room temperature
<br /> 2 extra-large egg yolks, at room temperature
<br /> 3/4 cup sour cream
<br /> 1 tablespoon grated lemon zest (2 lemons)
and Juice of 1 lemon</div>
<div>
2 Tbs. Cornstarch<br /> 1 1/2 teaspoons pure vanilla extract
<br />
<br />For the topping:
<br />
<br /> 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
<br /> 3 half-pints fresh raspberries
<br />
<br />Directions
<br />
<br />Preheat the oven to 350 degrees F. </div>
<div>
</div>
<div>
<br /><div>
To make the crust, combine the graham crackers, sugar, and melted
butter until moistened. Pour into a 9-inch springform pan. With your
hands, press the crumbs into the bottom of the pan and about 1-inch up
the sides. Bake for 8 minutes. Cool to room temperature.
<br />
<br />Raise the oven temperature to 450 degrees F.
<br />
<br />To make the filling, cream the cream cheese and sugar in the bowl of
an electric mixer fitted with a paddle attachment on medium-high speed
until light and fluffy, about 5 minutes. Reduce the speed of the mixer
to medium and add the eggs and egg yolks, 2 at a time, mixing well.
Scrape down the bowl and beater, as necessary. With the mixer on low,
add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour
into the cooled crust.
<br />
<br />Bake for 15 minutes. Turn the oven temperature down to 225 degrees F
and bake for another 1 hour and 15 minutes. Turn the oven off and open
the door wide. The cake will not be completely set in the center. Allow
the cake to sit in the oven with the door open for 30 minutes. Take the
cake out of the oven and allow it to sit at room temperature for another
2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
<br />
<br />Remove the cake from the springform pan by carefully running a hot
knife around the outside of the cake. Leave the cake on the bottom of
the springform pan for serving.
<br />
<br />To make the topping, melt the jelly in a small pan over low heat. In
a bowl, toss the raspberries and the warm jelly gently until well
mixed. Arrange the berries on top of the cake. Refrigerate until ready
to serve.
<br />
<br />Note: Measure your springform pan. The bottom of mine measures 9
inches, but it says 9 1/2. I put the springform pan on a sheet pan
before putting it in the oven to catch any leaks. <br /></div>
<div>
This recipe is adapted from a food network/barefoot Contessa recipe. </div>
</div>
Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com0tag:blogger.com,1999:blog-2230700702265974022.post-35160157325046854442013-06-14T12:40:00.000-05:002013-06-14T12:40:13.578-05:00Chocolate covered Pretzal sticks or Suckers for an Event<div class="separator" style="clear: both; text-align: center;">
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<a href="https://sphotos-a.xx.fbcdn.net/hphotos-prn2/p200x200/206942_10101239121607469_1810495901_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Serena's baby shower" border="0" class="_46-i img" height="266" src="https://sphotos-a.xx.fbcdn.net/hphotos-prn2/p200x200/206942_10101239121607469_1810495901_n.jpg" style="left: -1px; top: 0px;" width="200" /></a><a href="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/8764_10101239128513629_482200993_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" class="spotlight" height="150" src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/8764_10101239128513629_482200993_n.jpg" width="200" /></a></div>
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<img alt="" class="spotlight" src="https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn2/10542_10101239139810989_1909753875_n.jpg" style="height: 530px; width: 398px;" /><br />
<br />
Ingredients: -Pretzel Mold of Your choice (Can be found at Michaels) Washed in soapy water and dried.<br />
You could also use a sucker mold, and make sure to buy the correct size stick it states on the package<br />
-Plymouth Pantry Almond Bark (Vanilla and/or Milk Chocolate)<br />
-Pretzel Sticks (1 bag has about 20-33 sticks depending on broken ones)<br />
-2 Wilton Candy bottles <br />
-Favor Bags<br />
-Ribbon<br />
(Food coloring if you are using it)<br />
<br />
Depending on how many you want to make for the event will determine how much Almond Bark (White chocolate or Candy Melts) you will need. I prefer Plymouth Pantry Almond bark because it tastes the best coating pretzels, and it is what I always have in the pantry. The only drawback I found was that it doesn't quite mix with food coloring all the way. It still looks okay, but the look is not as smooth as say frosting. The second time I made the pretzel sticks I used the vanilla almond bar and milk chocolate almond bark to make a two tone mold instead.<br />
<br />
To Mold Pretzels:<br />
Break apart Almond bark and melt in microwave. Start at 1min. Mix. 30sec. Mix. 10sec. intervals, Mixing in between until you Almond bark is melted and smooth.<br />
At this point you can separate out some and add food coloring for details, or melt your milk chocolate almond bark in the same fashion.<br />
Fill two Wilton Candy bottles, on with vanilla almond bark, and the other with your colored almond bark (or milk chocolate).<br />
First use colored bottle to squirt gently into detail area of each mold going 1 candy tray at a time.<br />
Once all the detail area is filled, tap mold gently on the counter. Add vanilla almond bark on top, not quite to the top of the mold. Place pretzel rod in mold cavity and turn to evenly coat with almond bark. Tap mold gently one more time to remove air bubbles and add a little more almond bark on top if needed to seal in pretzel. Refrigerate until set. This usually takes about 10-15 min until candy is firm and mold appears frosty.. I have about 3 molds going at once so I can refrigerate while I am making and I just keep rotating which are in the fridge. Turn mold over on flat surface and gently twist to release pretzels.<br />
<br />
If you are doing a large quantity, I found that it helps to keep a pan of hot water nearby to set in the bottle of chocolate you are not currently using to keep it from hardening.<br />
<br />
Place finished product into favor bags and tie together with Ribbon. Enjoy!<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com0tag:blogger.com,1999:blog-2230700702265974022.post-19040068260822497892013-03-14T13:38:00.003-05:002013-03-14T13:38:33.812-05:00PMS cookies!<div class="separator" style="clear: both; text-align: center;">
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<br />
Start with a batch and a half of Nestle toll house cookie dough: (these are the corrected measurements for a batch and a half):<br />
<br />
<ul>
<li class="ingredient"><span class="amount"><span class="value">3 1/4</span> cups all-purpose flour</span></li>
<li class="ingredient"><span class="amount"><span class="value">1 &1/2</span> teaspoon baking soda</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> & 1/2 teaspoon salt</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> </span><span class="amount"><span class="amount">&</span> 1/2 cup <span class="type">(3sticks)</span></span> butter, softened</li>
<li class="ingredient"><span class="amount"><span class="value">1 & 1/8</span> cup granulated sugar</span></li>
<li class="ingredient"><span class="amount"><span class="value">1 & 1/8</span> cup packed brown sugar</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> 1/2 teaspoon vanilla extract</span></li>
<li class="ingredient"><span class="amount"><span class="value">3</span>large eggs</span></li>
<li class="ingredient"><span class="amount"> 3/4 Cup Hershey's unsweetened cocoa powder</span></li>
</ul>
<br />
<b>PREHEAT</b> oven to 350° F.<br /><br /><b>COMBINE</b> flour, baking soda
and salt in small bowl. Beat butter, granulated sugar, brown sugar and
vanilla extract in large mixer bowl until creamy. Add eggs, one at a
time, beating well after each addition. Gradually beat in flour mixture then cocoa powder.
Stir in morsels: 3/4 of the bag of semi-sweet chips. 1/2 a bag of white choc chips, and 1/2 a bag of milk chocolate chips. (or I have also used<br />
chopped up almond bark to substitute the milk and white). Drop by rounded tablespoon onto ungreased
baking sheets. . then bake 8 to 10 min on 350. Make sure not to over-bake, this is very important.<br />
<br />
I have a tendency to underbake these, and after taking them out of the oven let them sit on the cookie sheet for awhile to set. (if you alternate two cookie sheets you can let one set up while another is baking in the oven). This will ensure your cookies have a chewy, brownie-like consistency.<br />
<br />
Don't forget to ENJOY!<br />
Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com0tag:blogger.com,1999:blog-2230700702265974022.post-16145387826194072342013-02-14T12:31:00.006-06:002013-02-14T13:43:48.428-06:00Valentine's Day!To all you lads and lasses trying to find that perfect gift for your sweetie, look no further! A nice warm home-baked loaf of banana bread is the way to go! Well, normally I would say something chocolate like my chocolate cake with raspberry mascarpone filling, but that recipe will have to come later. Today's recipe is for my very special banana bread, with an optional topping:<br />
<br />
Famous Banana bread:<br />
<div>
Ingredients
:<br />
<br />
1 2/3 cups all-purpose flour
<br />
1 teaspoon baking soda
<br />
1/4 to 1/2 teaspoon ground cinnamon<br />
1/8 tsp. nutmeg<br />
1/8 tsp. ground cloves<br />
1/2 teaspoon salt
<br />
1 cup plus 2 tablespoons sugar
<br />
2 eggs
<br />
1/2 cup oil
<br />
3 1/2 bananas, very VERY ripe, mashed
(i use my potato masher)<br />
2 tablespoons sour cream
(can also use creme fraiche)<br />
1 teaspoon vanilla extract
</div>
<div>
optional:<br />
2/3 cup walnuts or pecans, toasted and chopped</div>
<div>
(I usually use Pecans, which don't necessarily have to be toasted. These can be added into the batter or Tossed with a few TBS. of brown sugar and a few shakes of cinnamon to make a wonderful topping)</div>
<div>
</div>
<div>
<div>
</div>
<div>
Directions:
<br />
<br />
Set oven to 350 degrees F. Butter and flour the sides of a loaf pan. <br />
<br />
Sift together the flour, baking soda, cinnamon and salt. Beat sugar
and eggs with a whisk until light and fluffy, about 10 minutes (or with kitchen-aid/mixer for 5-8 min). Drizzle
in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry
ingredients and nuts (if mixing in). Pour into a lined loaf pan (if making topping add now) and bake for about 45
minutes to 1 hour. <br />
<br />
<div>
Total Time: </div>
<div>
1hr 20 min<br />
Prep
<br />
20 min
<br />
<br />
Yield:
<br />
1 loaf<br />
<br /></div>
</div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com0tag:blogger.com,1999:blog-2230700702265974022.post-51360317802316407532013-02-07T10:57:00.003-06:002013-02-07T10:57:58.547-06:00Pineapple Magic Cake?<div class="separator" style="clear: both; text-align: center;">
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Ingredients:<br />
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Fluffy cloud cake batter:<br />
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The Cake: <br />
This is my first Pinterest Recipe, and I would also like to note that I have never attempted to make angel food cake from box or scratch before...<br />
With very non-specific recipe directions from Pinterest and what seemed like oddly specific box directions on the cake mix, I set out on my magic cake journey.<br />
<br />
1 Box Angel food cake mix<br />
1 20oz can of Crushed pineapple in its own juice<br />
Mix (this was pretty magical and looked like a bowl of clouds)<br />
Bake @350 for 30 min in 9X13 (Here is where it probably would have been better to just follow the box directions) #1: DO NOT GREASE THE PAN <br />
#2: Use an angel-food cake pan so that when it's done baking you can turn it upside down so that your cake will not fall. (mine fell in the middle)<br />
<br />
Taste test: Tasted like pineapple-angel food cake. Not really magical, but it was a sweet treat that is low in fat. (I guess this is a weight watchers recipe and even has a cool-whip/pudding frosting if you look for it online) <br />
All in all not a bad first test for something from Pinterest. <br />
<br />Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com0tag:blogger.com,1999:blog-2230700702265974022.post-83223854054155901572013-01-31T01:03:00.000-06:002013-01-31T01:03:07.780-06:00Cherry pie Cake<div class="separator" style="clear: both; text-align: center;">
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Not the greatest Picture but, hey, you gotta start somewhere! Chocolate Covered Cherry Cake. It's moist, delicious, and easy to double for a large party or group. I have made this for Wine parties (paired with a nice chocolate cherry wine), baby showers, birthday parties, and more. It is always a big hit! This pic. is two 9X13 cakes together to make one SuperCAKE!<br />
<br />
Original recipe can be found on food network's website: The one that follows is with my additions and alterations.<br />
<br />
Preheat oven: 350 degrees. <br />
Cake:<br />
1 box Devil's food cake mix with pudding<br />
1 can 21oz, cherry pie filling<br />
2 large eggs<br />
1 tsp. almond extract<br />
1 tsp. vanilla<br />
<br />
Chocolate glaze/Topping:<br />
1 package chocolate chips, semisweet or darkchocolate<br />
1/2 cup heavy whipping cream<br />
1 Tbs. Butter<br />
<br />
1 can 30oz cherry pie filling <br />
<br />
Oil/butter and flour a 9X13 inch pan and set aside. Mix Cake mix, 21oz cherry pie filling, eggs, almond, and vanilla extract in mixing bowl. Blend on low speed for 1min, scrape down bowl, then beat on medium speed for an additional 2 min. Batter will be thick. Pour into pan and smooth out. Bake for 30 to 35 min or until toothpick inserted comes out clean.<br />
Cool cake for at least 20 to 30 min. <br />
<br />
For glaze: in small saucepan or double boiler over low heat. Warm cream and chocolate until melted. Remove from heat and add butter. Stir until incorporated. Pour over cake. Spread to corners. Let cool/set for 10 to 20 mins. Top with 30oz can of cherry pie filling and serve.<br />
<br />
Prep: 7min<br />
Cook: 35 min<br />
20 servings<br />
<br />
Can be stored at room temp for 5 days, and in refrigerator for a week.<br />
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and most of all, ENJOY!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/02114795710029088510noreply@blogger.com2