Sweet Cupcake Torture

National Peanut Butter Day

2012-01-25T09:42:00.003-07:00

Yesterday was National Peanut Butter day.. How about a Reese's Cupcake to celebrate?

Mistakes

2011-02-10T23:20:00.002-07:00

So sometimes I feel like I have made big mistakes and other times I just think... "huh, maybe I could have done that better" I have been on a hiatus for the last year and looking back I realize I made a mistake. I am working more than full time in a rural ER and I am loving it but it also breaks my heart because many of the things I was passionate about fell through my cracks. I have seen less of my home, kids, and husband and have been baking even less than that!! For that I am sad.

Chris was injured more than two years ago in Iraq and this injury did more damage to our family than I ever thought possible. We have been through the ringer.. again. But we also have come out stronger than before. Our children are the strongest most resilient children around and they have spirit beyond measure. I am blessed to have them at my side and in my heart. I am also more than blessed to have a husband that would do anything to take care of me.

For all the mistakes I have made I am sorry (Chris, Bailey, and Lexi this is for you) and although my stubbornness can be a strong quality it can also make it difficult for everyone around me. I will be a better girl, mama, nurse, and for this place.... baker and blogger.

I am back. ;0)

xoxo Torture~ess

Barbie Boudoir

2010-02-08T18:18:00.005-07:00

I am taking a new photography class and this was my subject study. I loved this shoot... What do you think?

Wordless Wednesday, On Thursday!

2010-02-04T12:38:00.002-07:00

Wordless Wednesday

2010-01-27T16:33:00.004-07:00

My Elvis Cupcakes

2010-01-20T19:41:00.006-07:00

My triad of Joy

(don't you love the way the wrapper ended up in a heart shape, it's a sign that I should eat more)

I love bananas, peanut butter, and chocolate. Who doesn't. I feel so very sad for people who are allergic to peanuts; not because of the peanuts but they can't have peanut butter. What a sad thing to not be allowed to have! My biggest treat is a grilled peanut butter banana sandwich. I have on a REAL occasion added chocolate but I have to be a super good girl for that one. I had some bananas that were too ugly to be eaten independently so this is what I came up with.

Elvis' Cupcake (if I had the chance to feed him, this would be it)

2 cups flour

3/4 cups sugar

1 tsp baking soda

1/2 tsp salt

1 cup sour cream

3 small ripe bananas, mashed

1 tsp vanilla extract

13 Hershey's Kisses

Peanut Butter Frosting (WARNING: this is super sweet!)

1/3 cup creamy peanut butter

2 cups powdered sugar

1 tsp vanilla extract

3-4 Tbsp milk

Mix sour cream, bananas, and vanilla until combined. Combine all dry ingredients and add to wet ingredients mixing until just combined.

Spoon 1 Tbsp of batter into lined muffin tins or about 1/2 full.

Add the Kisses upside down into each cupcake

Top the kiss with additional batter until just covered.

Bake at 350 for 20-22 min.

Cool 10 min in pan before removing.

For the frosting mix all ingredients until spreading consistency. Add more milk if you need it to be thinner.

Frost the cupcakes and add chocolate chips if you want to take it up a notch.

The last kiss is for the cook of course!

Wordless Wednesday

2010-01-20T14:56:00.003-07:00

Mall Pretzels

2010-01-15T17:36:00.006-07:00

I love Aunt Annie, I wished she wasn't so determined to make me gain weight. I have yet to find a good warm mall pretzel that I didn't love. My breadmaker has a wonderful recipe booklet in it and I think they are some of the best breads I make. Last night we were all wanting a treat and this was the result. While my pretzel twisting skills need practice for sure, they tasted amazing. I also thought the resulting heart shape would be cool for Valentine's Day coming up. It's close to making bagels because you boil the bread before you bake it to ensure the "rubbery" outside and tender inside. These babies were awesome. The nutritional value wasn't too shabby either if you are looking for a treat. I think if you used whole wheat flour mixed in instead of all white flour you would have even better for you results. Here is the recipe and the pics... wished you could get the smell that accompanied them, yummy!

Soft Pretzels

3/4 cup water 80-90 degrees

1 1/2 tsps salt

2 1/2 firmly packed brown sugar

2 cups plus 6 Tbsp bread flour

2 tsps yeast, active dry, instant or bread machine

Place ingredients in bread machine in order given. Select dough/pizza dough setting and small loaf size. Allow to mix, knead, and rise. When cycle is completed, removed dough from machine and transfer to floured surface. Divide dough into eight equal pieces. Roll each piece into a thin rope and twist into pretzel shape. Put on parchment lined baking sheet, cover with plastic and allow to rest 20 to 30 min. Place 2 inches of water in a saute pan, bring to a boil. Preheat oven to 425. In separate bowl add 2 cups of water and 2 Tbsp of baking soda, stir and reserve. Once pretzels have rested and water is at a boil, carefully slide each pretzel in one by one boiling for 1.5 min on each side. Transfer to cooling rack to drain. Dip each pretzel into the stirred baking soda solution and place back on parchment-lined baking sheet. Bake in oven until dark and golden, about 10 to 15 min. I added kosher salt before baking and it added a nice "bakery" touch.

Each 2 oz pretzel:

Cal 141

Fat 1

Carb 28

Pro 5

Fib 1

Angel Food Cake Explosion

2010-01-08T22:05:00.004-07:00

A cake gone crazy.... it was so good. I made it with Splenda and actually got good reviews from the crew. Needless to say it wasn't so pretty. I love the shot of all the spillover in the oven. This is the first homemade dessert that my family has eaten in two nights in a long time.

Wordless Wednesday

2010-01-06T20:20:00.002-07:00

EAS AdvantEDGE Protein Bars Reviewed

2010-01-06T20:05:00.003-07:00

On my new endeavor to eat more and get quality food inside me I have found these wonderful EAS bars. First, I love the EAS product line. I have consumed mass amounts of protein shakes from them on a daily basis for over a year. If you are afraid of carbs, as I am, these are the shakes and bars for you. They don't have that ridiculously gross "protein" flavor that most supplements do. If you take the shakes and mix them with ice and a tsp of espresso powder...BAM... Mocachino! As for the bars, they are higher in carbs but only 2 sugars. So if you are looking for an energy pick me up to help you get that run in....these are for you. These babies are awesome, tasteful, and cheap. I also had the chocolate peanut butter bar and the brownie chocolate chip bar; equally delicious. Here is the cookies and cream bar for viewing pleasure....

Nutritional Info: 1 bar

Cal 230 (yes, I know this is a bit high but it will keep you full)

Fat 8

Carb 25

Fiber 5

Sugar 2 (2 ONLY 2!)

Protein 17

Happy 8th Birthday Lexi!

2010-01-05T15:07:00.003-07:00

Cookie Monster Cuppies!

These were Lexi's cupcakes for her 8th birthday celebration at school. These were super fun to make and were delicious too.

2010

2010-01-03T23:10:00.002-07:00

I can't believe it is already time to start a new year! With this new year I have high hopes for many things. First is to get back to my blog, yes, I know everyone is so excited!!! I can't say how much fun I had with this and have gotten much to far from the things I enjoy over the past year. I am restarting my exercise program that made me so stupidly, blissfully, irritating. I started P90x and running again. This time I am going to track my food and do a better job of eating more. I sadly discovered over the past three days that I am only consuming about 500 calories a day, which may be why my metabolism is so jacked up. I am also pledging to no longer keep people in my life that are not nice to me or don't want to put into relationships the same effort that I do. I have never been good at making, having, or keeping friends. But, I have also kept people in my life that didn't need to be. I have tried to make relationships with many people and family members that never cared enough about me to even be that of an acquaintance. This does make me sad but why continue to want people in my life who don't want to be there.

And lastly, I am going to take more time to enjoy life and be thankful for all the greatness that surrounds me. I have quit a crappy job where people aren't nice or caring or smart, which is kinda important in nursing, and I am embarking on a new field of nursing that I have always wanted to learn. I am going to be more patient and kind and loving to those who have decided I am important to them and worth loving. I am not going to waste time with regret or anger. And perhaps have a piece of chocolate now and again!

So, I am back, Finally! And so get your comments ready and send them my way, I'm waiting!

New Pics

2009-12-13T13:27:00.004-07:00

Here are a few pics of the Dance Recital we just finished and a few of my new black Christmas tree.... It's Fabulous!!!! xoxo Hannah

Dad's Show ~ N ~ Tell

2009-09-07T08:24:00.005-06:00

As Lexi had her turn, here is Chris' turn. His new toy. He was really excited about this one so I thought I would post it. He looks super on it. And Lexi can't wait to start riding it.

Show - N - Tell

2009-09-04T14:18:00.002-06:00

Her is Lexi with Pink. Her second Pet show-n-tell so far. Thinking Sandy is up next.

August 2009

2009-08-29T09:11:00.006-06:00

The year is continuing on so quickly. I am taking 22 hours this semester; and after week 1 I am thinking "Yeah Right" but it will be ok. The sooner I get all this done the better we will all be. Plus it's fun....Good excuse to get out of the house. Here are some pics of us this month.

1st Day of School

2009-08-14T09:59:00.009-06:00

These are always very happy and very sad days for me. I love the excitement of school supplies, new teachers, old friends, new places, recess, ect. But I hate the fact that time is rushing past without a second thought. I think that having a disease that gives you the chance to view your mortality changes ones outlook on life. I know things that most 30 yr olds don't. And sometimes I hate that, while sometimes it is the coolest gift ever. I guess lots of things are like that. Today was a milestone for B, Junior High. I hope that it is the coolest experience and he is able to take advantage of the time and carefree life he has. Thought I'd post a few pics of both the kids this morning. Lexi was super excited until we got in the car and then her stomach starting hurting. You can see her carefree expressions turn to worry but I know by the time 1st recess is about to start she is going to be running the show. They sure are fun!

B's Braces

2009-08-10T14:39:00.007-06:00

Well things here are as busy as can be. My blog and I have not been together for some time but we are attempting to get more acquainted in the upcoming months. I have failed at my blogging; here is one of the many excuses to keep me off the computer.

Isn't he handsome... and wow the new grilz are cool. Hoping it is worth every penny, and there were lots of pennies in this one!

Wordless Wednesday

2009-06-18T18:31:00.001-06:00

Today is Wednesday... Right??

I'M BACK!

2009-06-14T13:24:00.017-06:00

I have been out of pocket so to speak for about 2 months now. I am sorry. I am back and planning on getting back into the swing of things. Here are some pics of the past few months; mostly for Grandma.... I am so very sorry I have sucked bad as a daughter in law but I promise to get you a copy of the pics soon. I have had a blast and hope the pictures show how much fun we have been having. Oh and thats Jamaica... and we had the best time ever... XOXO hannah

Tyler's Banana Nut Muffins

2009-04-16T21:07:00.005-06:00

The Ultimate Banana Nut Muffin

(Minus the Nut add the Peanut Butter)

I have been missing baking so bad since COLLEGE took over. I do not think that I will take a full load this summer. And speaking of summer I just found out that I am getting a family vacation to ( enter drum roll here please ) JAMAICA baby!

Things are happening all around me here and I sometimes feel like I am more of an observer than a participant but oddly enough I got to put on my skull apron and I felt soooo very comfortable this evening. The only thing missing was a nice glass of Champagne. I was so happy to get the escape I much needed and desired. And with that came aging bananas and a room full of 6th grade students who just finished their state mandated exam. I decided to make the cupcakes that I so rudely neglected this Easter.

These are the best Banana Muffins EVER! Tyler knows his stuff... I change it up a tiny bit but every single time they come out amazing no matter what changes I incorporate. This time I just did plain banana because 6th graders are picky. I did however ice them with Peanut Butter Icing and topped with a Mini Hershey Bar. The triad of Banana, Peanut Butter, and Chocolate.. Hell Ya!

I got the original recipe here. Trust me on the changes, this recipe can do almost anything. And the smell... oh my gosh!

Next week I am hoping to be done with my major papers and can get a better chance to soak in springtime. My hydrangea trees are beginning to bloom and it makes my heart happy to see the rebirth. I think I have been sitting in front of the computer too long and now my thoughts are wandering. So.... Enjoy!

Banana Nut Muffins

2 cups AP Flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 cup packed brown sugar

1 1/2 sticks unsalted butter, melted and cooled

2 eggs

1 teaspoon vanilla extract

1/2 cup chopped pecans (this is where I like to change it up either with PB chips, chocolate chips, or even omit)

Preheat to 375. Line muffin tins.

Combine flour, baking soda, and salt. Set Aside

Mash 2 bananas with a fork so they still have a bit of texture. With wire whisk bananas and sugar for about 3 min (Tyler says like you mean it!) Add melted butter, eggs, and vanilla scraping the sides once or twice. Mix in the dry ingredients until just incorporated. Fold in other bananas and nuts with rubber spatula. Spoon into muffin tins about half way and tap on counter to release bubbles ( I don't do this because I typically lose my attention span about now )

Bake 18 to 20 min. Cool in tin for a few minutes and serve. These are best warm!

For mini muffins, like I did, 9 to 11 min.

Wordless Wednesday

2009-04-16T14:55:00.003-06:00

Yes, Thursday again... sorry!

Pink and Tink!

2009-04-05T11:55:00.003-06:00

INTRODUCING

The newest members of our Motley Crew.....

Pink and Tinker Bell (AKA... Pink and Tink)

BBQ Chicken.. The Ultimate Way

2009-04-03T12:10:00.005-06:00

Another Reason to LOVE Tyler

I do hope y'all tried my #1 Cookie Recipe as I did (over and over again!)

This week I did the Ultimate BBQ Chicken and I will say this: WOW!

I have never done a brine or (you may want to sit) baked chicken on the bone. I know; How is that possible right? Well, I hate to deal with meat as a whole but meat on a bone... that's too much for me. I feel too primal and yucky doing it. Guess I am either a vegetarian inside or a princess... or perhaps both. I will say that if I do this recipe again I will do boneless chicken breasts. I think everyone in my crew would like that better. The BBQ sauce was perfect.

This recipe is the ULTIMATE. The smell is sooo amazing. A definite repeat for me.

The entire recipe can be found here. Till Next Week Ladies!

Per request for the Tyler Goddesses!

2009-03-27T21:34:00.008-06:00

My favorite Chocolate Chip Cookie Recipe

Ok girls; here it is! I am not sure if it is the triple threat of

Milk Chocolate

Semi-Sweet Chocolate

or White Chocolate

(The Triple Threat)

That makes me love these babies or the size. They are 1/4 cup just like Tyler's but I think they have more of a brown sugar flavor.

Or it could be that when I have deprived myself of sugar for a long period of time these are the chocolate chip cookies I go to. I wished I had two of each recipe right here to compare (damn the luck!) but imagination and drool will have to do. Sorry I don't have any pics to go with these.. think I might make a batch tomorrow. The hubby is coming home and has eaten all of Tyler's cookies so maybe he needs mine to come home to. Ha Ha. Thanks for all the requests Girls!!

Jumbo 3 Chip Cookies

4 cups AP flour

1 tsp baking powder

1 tsp baking soda

1 1/2 cups (3 sticks) butter, softened

1 1/4 cups sugar

1 1/4 cups packed brown sugar

2 eggs, room temp

1 tsp vanilla extract

1 cup milk chocolate chips

1 cup semi sweet chocolate chips

1/2 cup white chocolate chips ( I usually increase to 1 cup... yes thats 3 total cups of chips!)

1/2 cup chopped nuts ( I usually omit as I don't want anything semi healthy in my cookies!)

Preheat oven to 375 degrees.

Combine flour, baking powder, and baking soda. Cream together butter, white sugar, and brown sugar. Beat in eggs (one at a time) and vanilla. Gradually beat in flour mixture. Stir in chocolate chips and nuts ( ha ha please!)

Drop dough by level 1/4 cup measuring cup 2 inches apart on ungreased baking sheet.

Bake 12 to 14 min or until nice golden brown. Cool on baking sheet 2 min and then to rack to cool completely. Mine don't usually get to the "cooled completely" phase. Enjoy!

Damn Groundhog!!

2009-03-27T11:04:00.003-06:00

Looks like we are suffering from the shadow of the groundhog. I hate winter. I do not find much appealing about it other than seeing how things can emerge from harsh conditions. I love spring, summer and fall but winter, nah! So this is what we woke up to this morning. I know I don't have it bad like people in the midwest so I am not going to continue to complain. I do have a favorite quote: "To take notice of the beauty that surrounds you is to take notice of your existence in life" This weather makes me reflect to that and suck it up right!

Chips Ahoy Mattey!!!

2009-03-27T09:57:00.007-06:00

Tyler's Big Fat ..... Chocolate Chip Cookies!

My choice for Tyler this week was his Chocolate Chip Cookies. I know many of the girls have done this one with rave reviews. Chris had to take a class across country this past week and what better way to avoid getting tired than an old fashioned sugar high from these ginormous cookies. They were amazing... and YES I had SOME (not one, oh no.... SOME!!!) These cookies are my second favorite. I am sorry to disappoint... They are delicious. You truly should try these. I am a chewy cookie fan so I only baked them the minimum time but, if you go to the food network site they have a very good video on making these; with no other eye candy than Tyler himself. There was another person in the video but who paid attention to her! If you use a 1/4 cup to measure out the cookies you won't get many out of this recipe but they are big enough where you won't need many. Check out the thickness of the batter too; it was unbelievably thick.

Happy Baking and don't miss out on these ones... They hit the spot. You can get the recipe here and you can watch the video here.

Wordless Wednesday

2009-03-24T19:31:00.003-06:00

I know this should be wordless but I had to explain the "blurriness" Lexi made a tea party for me and B and so we were honored (frightened but obligated) to drink the tea. The pictures are self explanatory but they are blurry because I was laughing so hard.

Blueberry Crumb Cake

2009-03-24T09:39:00.013-06:00

More like Coffee Cake

This week's recipe of choice comes from Sihan of Befuddlement. She picked the Blueberry Crumb Cake found on page 192-193. I have been out of the loop so to speak with the group and I was glad this was the recipe to bake because I am tired of making things that I would never eat; although I always give the goodies away anyways. I believe it is the smells that I really enjoy and this cake smelled delicious.

This is a really simple recipe (which can be found in entirity on the Befuddlement site).

I used frozen blueberries and on the crumb it calls for a food processor but I was too lazy to get mine from the garage so I used a fork and it crumbed together just wonderfully. I think next time I will use blackberries and pecans. Enjoy!

Happy St. Patrick's Day

2009-03-17T12:00:00.003-06:00

March 17 - St. Patty's Day

I love St. Patrick's Day! Chris teases me about how I have tons of favorite holidays but I really don't... Just St. Patrick's Day, 4th of July, Halloween, and Christmas oh and my birthday can't forget that holiday! So today is a great day! We made green rice krispies and are decked out in our green today.

Just some trivia for you... the shamrock was used by St. Patrick to symbolize the holy trinity. I also learned that people wear orange on St. Patrick's Day in defiance.... Who would do such a thing? Needless to say, I will be in my green which includes my son BAILEY's green converse hand-me-downs and the earrings I made for this special day, and we will be eating green and enjoying a tiny bit of who we are and what we love today! Oh, I may have to include some Irish Whiskey and Irish cream in a cocktail tonight too....

Wordless Wednesday

2009-03-13T13:20:00.003-06:00

On Friday

Chocolate Banana Bread

2009-03-13T11:48:00.012-06:00

Tyler's Chocolate Banana Bread

I know this one has been posted several times for the Tyler's Friday Blog but who can resist Chocolate and Banana! I think next time some peanut butter mixed in would be awesome. The bread was chocolatey and moist, the bananas were not too overpowering. Although Chris described it as having too much chocolate I didn't think that those words could be used in a sentence together. Please try this one as it was great.

Chocolate Banana Bread

2 cups All Purpose Flour

3/4 cup sugar

1/4 cup unsweetened cocoa

1 1/2 tsp baking powder

3/4 tsp salt

1/2 cup butter, softened

4 oz milk chocolate, melted

2 eggs

3 mashed bananas

1 tsp vanilla extract

Preheat to 350. Whisk flour, sugar, cocoa, baking powder, and salt in large bowl.

Beat butter to creamy then beat in chocolate, eggs, bananas, and vanilla on low. Stir in flour mixture just till combined. Pour into buttered loaf pan. Bake 50 min or until done. Cool in pan 15 min and then to rack to cool completely.

Science Fair

2009-03-08T13:49:00.005-06:00

We Almost Made It

Bailey made it to our regional science fair and we had the competition yesterday and while he didn't make a place in regionals I was so proud of him. We have never done a fair that was bigger than the school sponsored fair. He did well. He had fun. Just wanted to brag on him because he never lets me down. I have been having some issues with our current school system and I am debating (pretty much decided) that homeschooling might be the way our family needs to go. I want them to be involved in everything they can and as we sat in this fair I realized that even kids who are home schooled can do these things with the schools because we still pay taxes and they have to be allowed the same opportunities. Who knows, If anyone has advice... send it my way. I can take as many opinions as I can get. I know every mom out there wants their kids to thrive and do the best ... I just want to make sure they are getting the best. All in all... wanted to brag and put some pics of one handsome boy up. He deserves it!

Truffle Tarts with Raspberries and Whipped Cream

2009-03-06T11:47:00.004-07:00

Tyler Florence Friday's !

This is my first official week with the TFF's; I'm excited about being a part of another group. The only thing is that my classes are getting busy and Lexi's has been sick so it seems like time is running from me but I am working on it. I am hoping to keep up well with Tyler's Fridays..you can check the blogroll here and I got the recipe from foodnetwork here.

The Truffles were delicious but I will warn you as they are very rich! If you are a chocolate lover, you will be in heaven. Enjoy!

Chocolate Truffle Tarts with Raspberries and Whipped Cream

Dark Chocolate Truffles

1/2 cup heavy cream

8 ounces bittersweet chocolate, chopped ( I think semi sweet or milk chocolate would make it better next time)

1 tsp vanilla extract

1 cup cocoa powder, for dusting ( I used the whipped cream instead)

In saucepan bring cream to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand 10 min to melt the chocolate. And vanilla and stir smooth. Set aside and allow to cool about an hour. Then beat chocolate on medium speed until thick and lightly colored. Spread over the bottom of a baking dish and smooth the top. Refigerate about 2 hours or until firm.

Truffle Crust and Assembly

1 1/2 Cups Oreo cookie crumbs

6 Tbsp melted butter

Dark Chocolate Truffles (recipe above)

Raspberries and Whipped Cream

Mix Oreos and butter, spray 6 muffin tin with Pam and then line with parchment. Press the cookie mixture in to the cups about 1 1/2 inches up the sides. Place a raspberry in the center and then fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set (about 2 hours, I froze mine)

Wordless Wednesday

2009-03-05T10:15:00.000-07:00

Chocolate Armagnac Cake - Adapted

2009-03-03T10:53:00.004-07:00

Chocolate Snickers Cake (Brownie)

The selection this week for the Tuesdays with Dorie group was Chocolate Armagnac Cake on pg 279 chosen by Lyb of And Then I do the Dishes. The entire ORIGINAL recipe can be found on her site.

The story behind the cake is cute and being a girl who was fired for being spectacular I have a great big smile because getting fired isn't always a horrible thing. Although the cake sounded good I am not a fan of prunes or the fact that I had no idea what Armagnac was I decided to adapt the recipe to fit us. So I came up with hopes of a dense chocolatey snickers cake. I surprised myself and they turned out pretty good. Still dense and moist but more of a brownie flavor and sweetness, which made me decide to not put any additional diabetes on these babies and leave them naked. I used the mini snickers combo bag with dark, regular, and almond snickers, cut them into small pieces and used them as a mix in in the end. I also used all AP flour and not ground pecans, added 4 more Tbsp of butter and used cocoa powder not chopped chocolate. Whew!!! it is adjusted and turned out great. Dense.... not an descriptive word usually thought of well but it is this time.

Nutty Granola

2009-02-27T18:43:00.002-07:00

Nutty Granola

I have been craving granola for a while now. It is a great topper to most anything sweet. Lexi has been on a yogurt kick and I thought homemade would be a better option so I found this one from Ellie Krieger. It uses maple syrup versus sugar and not many ingredients either. When it was baking it made my house smell spectacular. You could almost taste it, like a strong oatmeal cookie. It was awesome! This is a super easy recipe, I decided to omit the raisins because no one in my house will eat it, I was nervous about the pecans and walnuts too but you know they can't always get what they want huh. Enjoy!

Nutty Granola

3 cups old-fashioned oats

1/2 cup chopped, raw, unsalted walnuts

1/2 cup chopped, unsalted almonds

1/2 cup chopped, unsalted pecans

1/2 cup maple syrup

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup raisins, optional

Preheat oven to 300 degrees F. Spray a large baking sheet with cooking spray. In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins (if using). Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in refrigerator.

Wordless Wednesday, On Thursday!

2009-02-26T07:46:00.003-07:00

TWD: Carmel Crunch Bars

2009-02-24T19:30:00.007-07:00

Carmel Crunch Bars

This weeks Tuesday post is from Whitney of What's on the table. You can get the entire recipe on her site here.

These Bars were easy. If you want simple quick bars these are it. First you make the shortbread layer, bake it, and then top with chocolate of your choice. The options were semi or milk chocolate and I choose milk chocolate because I think it complements the toffee well. Chris doesn't like toffee so I did half with toffee and the other half with mini M&M's. The M&M's are semi sweet so they weren't overpowering.

First day Chris liked them a lot but after they rested overnight he could taste the espresso and he doesn't like coffee so they became give away bars. The kids still enjoyed them so don't be shy on day two if you don't like coffee ( he is tender about that flavor ).

I will make these again, I think next time I will use semi sweet chocolate in the batter and white chocolate and almonds on top. Wow! getting hungry already.

Coffee Break Quickie

2009-02-24T18:57:00.004-07:00

Coffee Break Quickie

I will say that coffee has to be my favorite thing, well I have several favorites, but anyone who has spent more than, oh about, 20 minutes with me knows that Coffee, Diet Dr. Pepper, and Chocolate are my loves. I have battled with my weight for almost a decade and suffered through Steroid use which saved my life but sure did make it difficult to maintain any type of weight loss. I guess where I was going with this is that I have an enormous sweet tooth and can't indulge in all these wonderful goodies. So... I have a team ... my family ... and then my nose.

So, these babies were a good combo. The Coffee and Cinnamon really complimented each other and the baking soda and buttermilk gave a rich, light crumb. They smelled wonderful. The strudel topping was really the best part. Simple and tasty. I named them "Quickies" because they don't have icing and are portable, and of course, hello... Gotta have a play on words from time to time.

I didn't have much time to take pictures today... sorry... I wished I did. But here is my:

February Iron Cupcake Challenge : Earth

Coffee Break Quickie

2 C All Purpose Flour

1/2 C sugar

1 Tbsp instant Espresso Powder

1.5 Tbsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/2 C light brown sugar

1 C buttermilk

1 stick (8 Tbsp) butter, melted and cooled

1 Lg Egg

1 tsp vanilla extract

Preheat oven to 400. Line 12 Regular tins with paper liners or spray with Pam.

In large bowl, combine first 6 ingredients. Stir in brown sugar, making sure you don't have any lumps.

In seperate bowl, whisk buttermilk, melted butter, egg, and vanilla together until well combined.

Pour liquid ingredients into dry ingredients and with a rubber spatula, gently but quickly stir to blend. Don't mix too much; a few lumps are better than over mixing. Divide evenly among tins.

Bake 20 min ( or until toothpicked center is clean ) When you have about 3-5 min left, top with cinnamon, sugar, and room temperature butter mixture. ( For this I just winged it and when it looked good I topped the cuppies) Cool in tin 5 min and then transfer to rack to cool completely.

Wordless Wednesday

2009-02-18T12:00:00.003-07:00

Tuesday's Late this week

2009-02-18T11:20:00.007-07:00

Devil's Food White Out Cake

Sorry my post is late this week... seems like I have been taken over by the Educational Gods (haha) and realized that a project was due at the beginning of the week and not at the end of the week so my last minute has been upgraded to Hurry the Hell up if you want a good grade project. Wonder if the instructor would find humor in that title???

Well it's a good thing I made this cake early for Valentine's Day or I wouldn't have anything to post. The choice this week was from Stephanie of Confessions of a City Eater. It's the Devil's food White Out Cake pg 247-249. You can get the entire recipe here. I was so glad Stephanie choose this one because it's the cover of the cookbook and it's chocolate YA! I will say it was rich and good. I did not put enough of the icing on it however. I was afraid, after tasting the batter a lot, that the cake was so rich and to add more richness with icing would be bad. After letting the cake rest in the fridge overnight and having a SMALL slice, both Chris and I realized the icing was not sweet at all. It was a great complement to the rich chocolate of the cake. This was a good recipe. I enjoyed it and it saved pretty well.

I am going to try to get next week on time but this is a theme I am sticking with for a the week I guess... running late. And to top it off somehow my alarm was ten minutes behind. How does that happen???

Happy Valentine's Day!!

2009-02-14T10:32:00.009-07:00

February 14, 2009

Valentine Cuppie Earrings

2009-02-13T14:06:00.003-07:00

Happy Valentine's Day (early)

Just wanted a pic of the adorable cupcake earrings I made for Valentine's Day. Lexi has requested holiday cupcake earrings or necklaces for her dance teacher and these were the ones I made this holiday. They are super cute and I didn't forget myself this time so this is a pic of mine. Pretty damn cute huh!

Growing Pains (mine)

2009-02-13T12:27:00.004-07:00

Tooth Fairy is Coming!

Alexis pulled out tooth #5 yesterday morning. I guess as she ages I get more and more emotional over it because I know this is "The Last Time" for lots of things as far as my mothering goes. I hate when kids start getting grown up teeth because it gives their face a more grown up appearance and I am for sure not ready for it. But as things go with my baby.... she woke me up yesterday morning and says "Mom, my tooth is ready to come out." I, of course trying to avoid all conversation regarding anything aging related, said, "I bet it isn't ready just yet babe." And then turned and looked at a girl standing there completely confused because her tooth was basically hanging there. And then it hit me... I had been avoiding it so I truly did not think it was time yet. I was wrong (again) so we went downstairs and I let her pull it. She did it all by herself! And as she fought back tears of pain...so did I. My pain is much different than hers however. I will never get #5 back. But as I am saddened over my alleged losses I am also so proud and happy she is growing up too. I can't imagine I more fun ride than being a mom to my kids. So here are the dirty details.... In picture form of course.

Wordless Wednesday

2009-02-11T09:14:00.003-07:00

Floating Islands

2009-02-10T19:24:00.003-07:00

What the hell...I didn't make the island

So the recipe this week was for Floating Islands chosen by Shari at Whisk: a food blog. And while initially I was excited about making this one it ended up sucking ass for me. I did the custard the first time around and didn't temper my eggs rights so there went half a dozen yolks down the drain, and Chris was already tired of egg whites for breakfast. But with the thought of doing it again, I went out in the freezing wind, got another dozen eggs and went at it again. And lets just say this.... I HATE CUSTARD. It came out the way it was intended second time around and tastes the way I think it is supposed to but I don't like it. So...that being said and with 3 papers due Sunday, one of which I haven't even began to research, I skipped making the "Islands" and just went straight the caramel. I do love caramel so that was good and I wanted a happy ending to this one. I was telling Chris that while I have enjoyed baking with Dorie...Dorie is out of my league so to speak. I think I need like baking 101. I am not giving up yet....Devil's Food Cake is up next and who can not want that. Here are some pics. Sorry guys....Next week promises to be better.

Girl Gourmet

2009-02-09T17:42:00.001-07:00

Girl Gourmet

I don't know how many of you have seen this lovely contraption at the store but it is so cool. The Girl Gourmet Cupcake Maker is awesome. I don't know what goes into this mix that makes it so you just add water and then microwave for 30 sec and wa-la! RED VELVET CUPPIES! They taste ok but for girls who are aspiring to be cooks it rocks. Here is my baby making her brother a cupcake for dessert. She did an awesome job. And for those of you who have a touch of OCD too it cleans up easily.

Wordless Wednesday

2009-02-04T11:22:00.003-07:00

World Peace Cookies

2009-02-03T15:51:00.005-07:00

World Peace? If it has Chocolate; Hell Ya!

The choice of the week was for World Peace Cookies picked by Jessica at a cookbookhabit. Reading the intro for these cookies I was excited because my husband loves salt and loves chocolate so what a better cookie! And describing them as "Not just a little salty, but remarkably and sensationally salty" I couldn't go wrong. Well, he said they were "OK" and didn't get as excited as I wanted but then again I can't compete with the Tube Cookies from Toll House according to him. We have discussed 'gourmet' at length and how tubes don't fall into this category (I don't think he cares) Needless to say; I think they are pretty good cookies but my world peace would consist of Diet Dr. Pepper, coffee, chocolate cupcakes with not too sweet icing, twix, kit kat, ice cream, oh man I think my blood sugar is rising now just thinking of these wonderful, horrible for you treats...

Sorry... the recipe can be found in it's entirety here thanks Jessica. Next week is Floating Islands... don't even know what that is but I need a vacation so I'm there.

6 More Long Weeks

2009-02-02T09:36:00.004-07:00

Damn Shadows!

So I guess the big guy saw his shadow this morning... and I was doing my best to root him and summer on but we failed this year. Guess I will just bundle up for a little longer. Can't wait for spring this year. So here are the cuppies we made for today. Pretty darn cute huh. I didn't make the teeth as neat as I wanted but I couldn't find the supplies I wanted at the store and there was no way I was going to hit the Hell Superstore on Superbowl Sunday, so I just made do. I think they are pretty cute anyways.

Nontraditional Me

2009-02-02T08:52:00.003-07:00

Parties I have never had either

I found a site the other night while trying my best to avoid doing my homework (yes, at the ripe old age of thirty I am still doing homework) and read a post the so eloquently put many thoughts I have had into writing. Click here for the site which is Lattes and Life. Her post basically discusses how many accomplishments she has achieved and the parties that she didn't receive and how they are unnecessary. I agree I guess because I was never given these things either. It is hard to be the one always behind the scenes. I think back to all the times that I wanted someone to do something for me and it didn't happen and how it hurt my feelings but I must say these things ARE unnecessary. The focus in life is what is important. Whatever you find to be your focus... whether that be work, family, hobbies, whatever you find to give you the most happiness. I know for me my kids and my husband give me great joy (and tremendous laughter) and I love baking and working out. I have put a lot of focus into myself this past year and I have seen how many people in my life characterize this as selfish but it isn't. I am so proud of who I have become. I have lost over 100 lbs and have put a lot of time into working out and it has made me happy. In turn, my degree of focus and obsession with this has made others look at me more negatively. I don't care though. I came from a house consumed with food....always focused on eating and every celebration was filled with food. I know this is true for many people and families but I don't want to have my children growing up to have this as a central focus of a happy time. The way I was raised turned me into an emotional eater and anytime I feel bad I look to food. I am learning and trying to turn this around to eating healthier foods instead of the sweets that I desire. I guess I am just rambling here but it was nice to know that I am not the only one who didn't get the "traditional" celebrations. But I have always been proud of the fact that I am not a traditional girl!

Baby Buttermilk Pie

2009-01-30T17:31:00.008-07:00

Baby Buttermilk Pies

Lexi was over at the neighbors this week and discovered she likes buttermilk pie. What a shocker! I wouldn't have thought she would like something as tart as buttermilk pie but she did so I made ones with the premade graham cracker crusts and small enough for one sitting. She seemed to like them but I think the cute mini size and of course added whip cream was what caught her attention. They were pretty good and made with Splenda so can't be too horrible (I think)

Baby Buttermilk Pies

6 premade mini graham cracker crusts

3/4 cup Splenda

1/8 cup flour

1 cup buttermilk

1 egg, beaten

3/4 tsp vanilla extract

2 tbsp melted butter

Mix splenda and flour together. Add buttermilk, beaten egg, and vanilla. Mix well. Add melted butter; mix well. Pour into crusts and bake in preheated 350 oven for 20-22 min or until set. Add whipped cream and enjoy!

Voting is Open

2009-01-30T16:25:00.003-07:00

January Iron Cupcake Earth Challenge Wine!

Voting is open for this months Cupcake Challenge; please go to No One Puts Cupcake In a Corner and go to the right side.

I am under Sweet Cupcake Torture I for the Lemon Pound Cake with Peach Sabayon

Sweet Cupcake Torture II for the Chocolate Cabernet Delight

You can look at all the entries for this month. I appreciate all votes!

Fresh Ginger and Chocolate Gingerbread Cupcakes

2009-01-27T21:35:00.007-07:00

Fresh Ginger and Chocolate Gingerbread Cupcakes

This week the recipe of choice was Fresh Ginger and Chocolate Gingerbread picked by Sherry Trifle. The recipe can be found at her link here.

I was excited to make this one because I have never made gingerbread cake from scratch. I have made it from a box and made gingerbread cookies with Elmer's Glue for ornaments but this was my first shot at the real deal. I was pleasantly surprised that this was a very easy recipe to make. I choose to make cupcakes because my family has pretty much stopped eating my desserts and Chris was finishing up a class and cupcakes are of course the easiest way to transport sweets.

They smelled wonderfully delicious baking and kept the house smelling great for a couple of hours after taking them out of the oven. I omitted the fresh ginger because I didn't have it but I did use candied ginger and it worked out great.

The pictures aren't what I wanted, sorry, things have been crazy busy around here so I didn't get the time I wanted. I will work on it for next week! Next week is world peace cookies. I have been wanting to bake cookies so this will be nice....plus I could use just some "local" peace if I could catch a break ha ha!

Lemon Pound Cupcake with Peach Sabayon

2009-01-23T12:45:00.006-07:00

Lemon Pound Cake with Peach Sabayon

My second submission for Iron Cupcake Wine Challenge is a Lemon Pound Cupcake with Peach Sabayon. I was first introduced to Sabayon at the MGM Grand Buffet in Vegas... and Oh My Gosh... I fell in love. I thought that would be a great base for this Challenge. The cupcake is from Cooking Light and has the typical dense pound cake consistency. My husband requested the Lemon flavor, which surprised me, and he ended up saying he didn't like it but I thought it tasted how a typical lemon pound cake does. The Sabayon I made with Splenda and was nervous it wouldn't turn out but it did and it is wonderful. I also made it with Peach Champagne for an extra layer of flavor. It was really good. Almost MGM quality. ha ha!

Here are the wonderful prizes I am competing for this month.

DOGBONE ART - here

LOTS OF SPRINKLES at etsy

CAKESPY at etsy

SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY here

and our corporate prize providers here:

HEAD CHEFS by FIESTA PRODUCTS here

HELLO CUPCAKE here

JESSIE STEELE APRONS here

CUPCAKE COURIER here

TASTE OF HOME BOOKS here

UPWITHCUPCAKES.COM here

1-800-FLOWERS here

Voting begins Thursday Jan 29th at 8 pm at No One Puts Cupcake in a Corner. Please take time to vote before Feb 4th at 12pm. Check out the Iron Cupcake Earth site to join or enjoy. Thank you all for your votes.

Lemon Pound Cupcakes

12 cupcake liners

2 teaspoons all-purpose flour
1 cup all-purpose flour
1/4 teaspoon baking powder
2/3 cup sugar
1/3 cup butter, softened
2 large egg whites
1 large egg
1 teaspoon grated lemon rind
1 teaspoon lemon extract
1/4 cup vanilla low-fat yogurt

Preheat oven to 350°.

Line 12 muffin tins with paper liners.

Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and baking powder, stirring with a whisk; set aside.

Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes). Add egg whites and egg, beating well after each addition. Beat in rind and extract. Add flour mixture and 1/4 cup yogurt alternately to sugar mixture, beginning and ending with flour mixture; mix well after each addition. Spoon batter into prepared pan. Bake at 350° for 18 - 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on wire rack; remove from pan. Cool completely on wire rack.

Adapted from www.myrecipes.com

Peach Sabayon Sauce

6 egg yolks

1 cup Peach Champagne
1/3 cup sugar, plus more to taste ( I used Splenda)
Drops of freshly squeezed lemon juice (optional)

Whipping the sabayon:
If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.

Whisk to blend the yolks, Champagne, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce — the sabayon should never get so hot that you can't stick your very clean finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.

Serving:
Spoon a portion of grilled peaches — 1/2 cup or more — into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the peaches.

Variation:
Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.

Turn on the broiler. Spread the peaches in the baking dish in one layer (or in individual dishes). Spoon the sauce over the peaches so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open — so you can watch carefully — broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.

Adapted from www.epicurious.com

My Anniversary

2009-01-22T08:36:00.005-07:00

My Anniversary

Today is my anniversary and although I am not a big romantic I am blessed to be married to one. He is the coolest man alive. I have never doubted our feelings for each other since the day we met. I know that the idea of love at first sight isn't really believed in by most people but I can say that I have experienced it with Chris. And I love him more every single day. We have been through lots just like every married couple but he has never made me feel less loved than the day we met. We were married at 3 am in Las Vegas at the Little White Wedding Chapel and I can't think of a more appropriate way for us to marry as we are both very solitary and didn't want a big hoopla. I was doing research on love definitions for him and I found on wikipedia that the definition according to a Dr. Hawkins is "unconditional love is the level of true happiness, but although the world is fascinated with the subject of love, it's interesting to note that only 0.04% of the world's population ever reaches this level of evolution of consciousness"

Guess I am the lucky 0.04% of the world huh!

Chocolate Cabernet Delight

2009-01-21T19:33:00.006-07:00

Chocolate Cabernet Delight

The secret ingredient for this months Iron Cupcake: Earth Challenge was wine. I must admit; I don't care for regular wine. I am one of those fruity girly drinks type. I like Bellini's but that is for my other submission.

The first thing that came to mind for me was chocolate and red wine. I decided to not go too crazy and stuck with an old fashioned chocolate cupcake from good old Martha and dolled it up with the frosting and topping. I did a Cabernet infused buttercream and topped it with a dark chocolate brownie heart.

I must say that everyone agreed the icing was amazing and even my son loved it. And the brownie of course gave it the little extra it needed. I made the brownies thin so they would be stiff enough to stand on the top of the cupcake without folding over. The cupcake received "OK" reviews but I didn't wow it up either. The other components were a hit.

I really liked photoing this one. It is fun to get into it and explore different techniques. I had my trusty photo assistant (whining) at my side but he did it for a cupcake bribe so when all was said and done he got to eat the big one. Payment enough!

Here are the wonderful prizes I am competing for this month.

DOGBONE ART - here

LOTS OF SPRINKLES at etsy

CAKESPY at etsy

SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY here

and our corporate prize providers here:

HEAD CHEFS by FIESTA PRODUCTS here

HELLO CUPCAKE here

JESSIE STEELE APRONS here

CUPCAKE COURIER here

TASTE OF HOME BOOKS here

UPWITHCUPCAKES.COM here

1-800-FLOWERS here

Voting begins Thursday Jan 29th at 8 pm at No One Puts Cupcake in a Corner. Please take time to vote before Feb 4th at 12pm. Check out the Iron Cupcake Earth site to join or enjoy. Thank you all for your votes.

Chocolate Cupcakes (12)

3/4 cup unsweetened cocoa powder

3/4 cup all purpose flour

1/2 tsp baking powder

1/4 tsp salt

1 1/2 sticks (3/4 cup) unsalted butter, room temperature

1 cup sugar

3 lg eggs

1 tsp vanilla extract

1/2 cup sour cream

Preheat oven to 350. Line tin with 12 paper liners.

In med bowl, sift together cocoa, flour, baking powder and salt. Set aside.

In mixer cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Turn mixer to low and add flour mixture in two batches, alternating with the sour cream. Begin and end with flour.

Fill each cup 3/4 full.

Bake 20 min or until done.

Cool 5 min in tin and then to rack to cool completely.

Adapted from www.marthastewart.com

Cabernet Icing

1 stick unsalted butter, room temperature

3 to 4 cups powdered sugar

1/4 cup milk

1/4 cup Cabernet Sauvignon

Place butter in mixer, Add 2 cups powdered sugar, milk, and Cabernet. Beat on medium until smooth, about 3-5 min. Add additional cup of powdered sugar slowly and continue to mix until creamy. Keep adding sugar until icing is to the consistency you need. Add food coloring if desired. Keep remaining in fridge for couple of days.

Dark Chocolate Brownies

Betty Crocker Fudge Brownie Pack..follow directions on back of pouch. I used a 9 x 12 pan instead of the instructed 8 x 8 to get them thinner. Add additional dark chocolate chunks if desired. (ya, I cheated on this one but Betty makes an easy mean brownie!)

Berry Surprise Cake...1st plating

2009-01-20T10:18:00.003-07:00

Berry Surprise Cake - 1st Plating

Just wanted to add one more picture that I did with more blueberries. This one I just topped with Sugar Free Cool Whip. The kids seemed to enjoy the Cool Whip one the most. Who would've thought...open a container and wah lah!

Berry Surprise Cake...Failure

2009-01-20T09:56:00.003-07:00

Berry Surprise Cake

The recipe this week was for Berry Surprise Cake (pg 273-275) and I bombed it. The cake was an egg base and you had to whip it for a long time, which I did. I thought...the cake didn't rise at all so I just cut it up and made a huge one slice cake. The family didn't care for the flavor much and said that it wasn't very sweet. I used blueberries because they were on sale. It was a pretty cake but probably won't make it again. Unless I can perfect my egg whipping. ha ha!

When I took the cake off the first plate it left the heart which was really cool given I had pipped icing hearts on the plate. Pretty neat huh.

Valentine Oreo Fudge

2009-01-16T10:18:00.005-07:00

Valentine Oreo Fudge

I was always told by my mom that making fudge was a horribly complicated process. So with that preconceived notion I have always been afraid of making fudge. I was sooo wrong. This recipe has to be the simplest recipe I have ever made. And I found a good use of the left over Christmas Oreo's we had calling my name. The thought of getting to make the fudge more pink was exciting for me too. I topped them off with mini Oreo's and some Valentine Sugars for some extra pizzaz.

Oreo Fudge

18 oz white chocolate (you can use baking squares or chips)

1 14 oz can EAGLE BRAND Condensed Milk

1/8 tsp salt

3 cups coarsely chopped Oreo's

In saucepan heat chocolate, milk and salt. When completely melted remove from heat and add cookies. Spread into wax or foil lined 8 x 8 pan. Top with whole cookies and sugar. Chill at least 2 hours. Cut into squares. Store in refrigerator.

Recipe adapted from Eagle Brand and Nosh with Me.

White Sandwich Bread

2009-01-14T19:51:00.005-07:00

White Sandwich Bread

I spend a lot of time trying to sabotage others. It is very sad. I am one of the annoying no sugar no flour girls but can't help but bake and bake and bake. My family then is basically forced to eat my 'goodies' even when they don't want to. I decided (my husband forced me pretty much) that I need to make more healthy things for them because they need it too. So that being said I have decided to try to make all the breads we eat. They LOVE bread. And I love baking and avoiding high fructose corn syrup at all costs. So I found the recipe for Classic White Bread from baking bites and they really loved it. Minimal sugar....and the smell while it was baking WOW it was awesome. And I again must thank my awesome mother in law for getting the bread maker which has retained a position on the counter now for good. I only took pictures once it was finished but it is definitely a make again recipe.

Classic White Bread

adapted from Baking with Julia

2 1/2 cups warm water (105-115F)

1 package active dry yeast (.25 o

1 tbsp sugar

6-7 cups ap flour

1 tbsp salt

4 tbsp butter, softened

Combine 1/2 cup water, yeast and sugar in a large bowl and let stand until foamy - about 10 minutes. Add remaining water, flour and salt to yeast mixture and mix with a wooden spoon (or in a mixer) until dough cleanly away from the sides of the bowl. Knead in butter until dough is smooth and not sticky. Turn dough out onto a lightly floured surface and continue kneading for an additional minute or two. Shape dough into a ball and place in a lightly oiled bowl to rise until doubled, about 1- 1 1/2 hours.

Butter two 8×4 inch loaf pans and set aside. Place dough on a lightly floured surface and divide in two equal portions. Shape as described above and place seam side down into prepared loaf pans. Cover loaf pans lightly with oiled plastic wrap and allow to rise until doubled in size, about 1 hour. Dough will rise above the lip of the pan.

Meanwhile, preheat oven to 375F.

Place loaves in oven and bake for 35-40 minutes. After 35 minutes, use an instant read thermometer to check the internal temperature of the bread. It will read 200F when the loaves are done. If you do not have an instant read themometer (meat thermometer), simply cook the loaves for 40 minutes and keep an eye on your oven thermometer to make sure the temperature remains constant.

Remove loaves from pans immediately and let cool completely (2-3 hours) before slicing.

Makes 2 loaves

2009-01-13T09:38:00.007-07:00

Savory Corn and Pepper Muffins (Adapted to fit kiddie tastes!)

The Tuesday's post this week is for Savory Corn and Pepper Muffins under the Breakfast Sweets category, chosen by Ezra Pound Cake. Dorie has given lots of Playing Around Options for the corn muffins in this category...thankfully! I decided to adapt this one to my family's taste as they are pretty plain and don't dig peppers or spice much at all. They had friends over for the afternoon so I thought that I would make these babies into little corn dog muffins. They actually came out to the 'vision' I was hoping for. The kids really enjoyed them and even though they had whole corn kernels my husband liked them too. So I'm back Tuesday Group and Here's to me keeping up with the weekly post.

The original recipe can be found at Ezra's site...Here is my version:

Preheat oven to 400. Line 12 muffin cups with paper liners.

DRY INGREDIENTS

1 cup AP flour

1 cup yellow cornmeal

3 Tablespoons sugar

1 Tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

Whisk together; set aside.

WET INGREDIENTS

1 cup buttermilk

1 stick (8 T) unsalted butter, melted and cooled

1 lg egg yolk

ADDITIONS

1/4 cup corn kernels (fresh or canned)

4 grilled wienies

Whisk buttermilk, melted butter, and yolk together (best if milk and yolk are room temp). Pour wet ingredients into dry and with rubber spatula gently but quickly stir to combine. Don't worry...the batter is lumpy and should be. Add corn kernels and chopped wienies. Divide evenly into muffin tins and bake for about 20 min. Transfer to rack to cool and enjoy!

Pics of Smore Granola Bars

2009-01-10T13:17:00.005-07:00

Pics

I am having a hard time getting my pics to get in the right spot...however here they are.

S'more Granola Bars

2009-01-10T12:41:00.004-07:00

S'mores Granola Bars

I am a faithful follower of some blogs. Recipe Girl is one of my top five favs. She has the coolest pics and recipes. Today when I woke and read about the s'mores granola bars I had to make them. So after two trips to the store because I, of course, forgot one thing I got started. I burnt the first batch of sugar and in the end discovered the pan I used was too big so the bars were too thin. Next time I will use a smaller baking sheet. Add details because the bars rocked. The kids loved them and B hates chocolate but was eating them anyways. Chris gave me the so so nod and said he thought I should use more sugar next time. I think they smelled AMAZING and I will try again very soon but make them thicker this time. Please check out the Recipe Girl blog too for foodie entertainment. I am posting the recipe and my pics here too.

S'mores Granola Bars

4 cups		rolled oats (regular- not quick cooking oats)
4 cups		Rice Krispies cereal
¾ cup		granulated sugar
½ cup		(1 stick) unsalted butter
¼ cup		water
½ cup		corn syrup
1 tsp		salt
3 cups		miniature marshmallows, divided
1½ cups		chocolate chips

1	Preheat oven to 425°F. Lightly grease a half-sheet (18x13-inch) pan, or two 9x13-inch pans.
2	Place the oats on the prepared pan(s). Bake for 3 minutes- stir oats- bake for 3 more minutes. The oats won't brown, but they should begin to smell toasty. Don't overbake, or the oats will begin to burn. Remove the pan from the oven; transfer the oats to a bowl and add the Krispies. (Keep the oven on).
3	In a large saucepan, combine sugar, butter, water, corn syrup, and salt. Bring the mixture to a boil and boil for 5 minutes, or until the temperature reaches 250°F. on a candy thermometer. Remove the mixture from the heat and pour it over the oats and cereal, tossing to combine. Add 1½ cups of the marshmallows, and stir again until well combined.
4	Place the mixture on the prepared pan (the one you used for the oats), patting it flat. Sprinkle with the remaining 1½ cups of marshmallows and chocolate chips. If you grease the bottom of another half-sheet pan, you can use it to press down on the mixture to make it flat and even.
5	Return the pan of bars to the oven for 3 minutes, or until the marshmallows have puffed and are slightly browned. Be careful... the marshmallows will burn if you leave them in too long. Remove the bars from the oven and cool for about 10 minutes on a rack. Cut into squares while still warm- it's easiest to do this using a baker's bench knife or a knife with a wide blade

Tamales

2009-01-09T21:47:00.006-07:00

Christmas Tamales

24-36 corn husks

Soak husks in warm water weighed down for at least an hour. The longer you soak the husks the easier and more manageable they become. You may need to removed additional silks as they moisten.

Masa

6 cups Masa Harina Flour

5 cups vegetable stock

1 1/2 cups vegetable shortening or (traditionally) lard

1/2 Tbsp salt

1/2 to 1 Tbsp chili powder, optional

Warm stock. Combine masa and salt (and chili powder if using). Stir Crisco until creamy. Add stock to masa mix and stir until throughly combined. Beat masa mix into shortening until you have a creamy paste. You don't want it too dry as it will crumble. Add additional stock as needed.

Filling

Pork

1 boneless pork tenderloin

3-5 cups chicken stock

1 chipotle pepper boullion cube

3 ancho chili's in adobo sauce ( chopped finely )

Add all and cook in slow cooker at least 6 hours. These are all 'estimated' amounts as I eyeballed everything.

When falling apart....remove and shread. Add additional chili powder and stock from slow cooker to keep moist

Green Chili Chicken Filling

1 Rotiserrie Chicken deboned

1 cup Monterrey Jack Cheese

1 can diced green chili's

Mix all ingredients

Assembly

Add masa to corn husks, top with chicken or pork filling, fold one third of the husk to the middle and then the opposite side followed by the bottom of the husk folded up. Steam tamales for about 1 to 1 1/2 hours. You can tell they are done when the masa looks slightly dry.

Enjoy!

Catchn' Up

2009-01-09T21:09:00.004-07:00

Catchn' Up!

Do you ever feel like time is passing by so quickly that you can't stop it. This has been my feeling over the past few months. I finally have my husband home for longer than 3.4 stinky weeks and it has been amazing. I have fallen off the bloggosphere but have been able to rekindle and get to know him again so to speak. We live such different lives 1/4 of the year we are together and 3/4 we aren't. We have had so much fun this vacation; although it has come at a price for him. He is here on medical and of course the Dr's here can't determine whats wrong. I am shocked!! For those out there who don't know me I was diagnosed with kidney failure at 21 yrs old and suffered with less than descent medical care for about 5 years and finally found an angel in Arizona who "cured" me so speak. Basically I am just saying I have very little faith in medicine and wished we could find someone to help him the same way I was helped.

We took a road trip to Indiana to see my husband's parents this Thanksgiving and had the best time. It was a great time and we really needed to see them. The drive was long and so pretty. I have lived in the same house since I was 3 and let me tell ya...I don't get out near enough. The midwest is pretty y'all. Really loved the trees. I was a huge baby about the cold however. We had a wonderful time

I have been working at getting my house all together so that I can get back to baking and playing. I have been missing cooking so bad and my pictures have suffered too. I am getting back to the tuesday's group and my iron cupcake challenge. Totally excited about all that!

Hope each of you had a great holiday and I will be keeping up better...

Happy Holidays

2008-12-29T08:10:00.003-07:00

Hey everyone! Hope you all had a great holiday and did some fun things. I am sorry I have fallen off the bloggosphere but we drove to Indiana to see family and had a great time and then of course hit the ground running back home to get ready for Christmas. We had a good holiday and are now of course 'spring' cleaning so to speak so that life can resume some sense of normalcy. I am excited to get back to baking because I have missed it horribly so here I come TWD girls. The recipe for tomorrow is cheesecake and I could just about hang myself because I started my "no sugar and flour" lifestyle again. Great huh! So I will get into the kitchen and have some bitchn' pics for tomorrow.

Love

2008-11-11T22:16:00.005-07:00

I have a different life than most 'regular' people. My husband works overseas and I stay at home although I am a Registered Labor and Delivery Nurse. I have enjoyed staying at home more than anything in the world! I love being with my kids. I love enjoying my time for family and fun. There is nothing like it. My husband works a 60 day in Iraq 30 day home schedule. It is pretty cool. We get to spend a lot of time together when he is off. My schedule also changes when he is home. He is home on medical this time so it's been different than our regular time together but I am so glad to have him here. I haven't baked as much as I usually do but I am getting back into it this week. Sorry for those who have followed my baking. I am mentally prepping for Thanksgiving. I have never done a Thanksgiving dinner and I want to. So I have been doing research and think I can handle it. The only thing would be convincing my family (extended) to come and not throw a fit about not being at my moms. Time will tell but I think that I might do some cooking early to try and see how good it is. Thought I would include a few pics of us doing our 'everyday' thing. What a hunk huh!

Kugelhopf

2008-11-11T20:45:00.004-07:00

The definition of a bread and cake to describe this cake was exactly right. That was the first comment that my husband made upon tasting the Kugelhopf. He said...it's like bread inside with a cake crust. So that means I must have baked this one right. I am currently on a "No Sugar, No Flour" torment so I did not get the opportunity to taste test but I could smell the yeasty bread smell strongly. My husband is home on medical and so I am doing my best to bake things I think he will like so we decided to make the Kugelhopf without the raisins because he is a plain eater so those were omitted...that being said; he actually thought the cake was TOO plain. Something I hardly ever hear from him. We then experimented with adding a simple syrup on top...and not enjoying that much we added Maple syrup. None were big hits. I think in the morning making toast might be the best bet...with an added butter and cinnamon sugar combo.

I will say that I am loving this group and feeling like I can bake and then experiment to see what we like the best. My house has so many different taste buds that someone is usually happy in the end.

I don't know if I will ever bake the Kugelhopf again as I thought it was a labor intensive, time consuming project. I am glad I got the chance to make it though.

Rugelach

2008-11-05T08:29:00.002-07:00

Rugelach

I have no idea how to even say this cookie..But I will say that I have really enjoyed trying new things with the Tuesday's group. I substituted the marmalade and currants because we dont have currants here in my town (lame) and I had some vanilla spice butter that I thought would taste good. So ... I used the vanilla spice butter from williams sonoma and then used white morsels and toffee chips. The cookies were really good. I wished I had time to post more and I will tonight but as of now my husband is home on medical leave and we're back and forth to the dr's today. Cookies for snacks though!