Valentine's Day 2012

It started with this bag design I was inspired from on Pinterest ----> HERE

Treats for the lil' babe.

My homemade card to the Love.

I was also inspired on Pinterest to do the '10 things I love about you' jar ---> HERE

Homemade Gummy (Jello-Jiggler like) Fruit Snacks

see recipe ---> HERE

Heart Pizza - of course!

Red Velvet Cake w/ White Chocolate Frosting!!

I always have to have Red Velvet on V-day! It's tradition!

This first started as a roll which I messed up, so I then

sliced them in long pieces and piled them layer by layer

with the frosting & tada - a layered cake of sorts!

Another lovely pinned recipe ----> HERE

Hope you all had a lovely Valentine's Day!!

:)

Granola Bar Recipe

one word...... YUMMMMM! ;) This is a great recipe I got from Missmake.com...

Homemade Granola Bars

2 cups old fashioned rolled oats

1.5 c mixture of raw walnuts & almonds (or a combo of your favorite nuts)

1 cup unsweetened coconut (I omitted)

1/2 c dried cranberries or other dried fruit (I used my own dehydrated bananas) 

1 tsp cinnamon

1/2 c honey

1/4 c brown sugar

3 T butter

2 tsp vanilla

1/4 tsp salt

1. Spread the oats on a cookie sheet and toast in the oven for about 10 minutes at 300 degrees, stirring often.

2. Repeat with the nuts and coconut, being careful that they don't burn.

3. In a food processor, give the nuts and coconut a few pulses to break them up into smaller pieces. Then pulse 1/2 c of the oats until they are finely ground.

4. Mix both oats, the nuts, cranberries and cinnamon in a large bowl.

5. In a small saucepan, cook the honey, butter, brown sugar and salt over medium heat until it bubbles. Let it bubble for about a minute and remove from heat. Add vanilla and stir well.

6. Spray an 8"x8" baking pan with cooking spray and line it with parchment paper.

7. Pour the honey mixture over dry mixture in bowl. Toss well until everything's coated.

8. Turn the mixture out into the pan. Put a plastic baggy over your hand and push the granola down into the pan until it's well packed.

9. Bake at 300 degrees for 25-30 minutes until golden brown. Let cool for a few hours then slice into bars. Wrap in wax paper or store in an airtight container.

*There are so many options on what to put into your bars - go ahead and experiment!!

 

Yummy Apple Cider Donuts

I'm veeeeery behind on blogging, but oh well...

In November, I made Apple Cider Donuts and they were very yummy. These are on my Do-Every-Fall-List. Yes, I have one of those lists, don't you? :) I followed this bloggers recipe "Smitten Kitchen" that I saw on pinterest. Kudos to her!

I used this wonderful antique donut maker I got from an Aunt years ago.

cookin'

finale - YUM!!

Halloween 2011

spiders...

Foot Ghost :)

Bat Pumpkin

Boo Pumpkin

Halloween Party Treat Bags

Hope you had a FuN & SaFe HaLLoWeeN!! :)

Green Tomato Salsa Verde - Recipe

Ohhh yummm- this recipe turned out great! My grocery store did not have any Anaheim's but I used another mild pepper and it worked. This salsa has a kick to it - but if whether you want it mild or hot, you can do either or! ENJOY!! :)

Ingredients

2 pounds firm, green tomatoes, cored and quartered
1 medium-sized yellow onion, peeled and coarsely chopped
1 fresh green Anaheim (or other large, mildly-flavored) chili pepper, stem and seeds removed, quartered
3 green jalapeño chilies (for a medium-hot salsa) or serrano chilies (for a hotter salsa), stems (and, if preferred, seeds) removed, quartered
3 garlic cloves, peeled and coarsely chopped
1 teaspoon sea salt
1/4 teaspoon ground cumin
1 tablespoon olive oil
3 tablespoons water
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey or sugar
1/3 cup loosely packed cilantro leaves (coriander greens, dhania, etc.), coarsely chopped

Preparation

1. Combine the green tomatoes, onion, chili peppers, garlic, salt, cumin, olive oil, and water in a stock pot. Bring to a boil and cook covered on a medium-low heat burner for approximately ten minutes, stirring occasionally. Add more water only if needed to maintain the most minimal broth.
2. Stir in and simmer for an additional five minutes the lemon zest, lemon juice, honey (or sugar), and cilantro. Taste the mixture and adjust the seasoning, if needed, by adding more lemon juice, honey, and/or salt, to taste.
3. Spoon the mixture (in batches if necessary) into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree.  Makes approximately one quart of salsa. This recipe may be doubled or tripled.

Recipe from Modern Comfort Food 

Hazelnut Time

I went hazelnut picking today - wearing gloves and rubber boots. The nuts are drying in their jackets and hopefully peeling them won't be to hard on my fingers. Hazelnut jackets have these horrible little needles that get into your skin and feel like they are there forever. But once we get them out and start cracken - Yummm.... :) Another great picking time in Northern Maine!

Homemade Fudgesicles

I found this yummy recipe while I was pinning (pinterest.com) the other day and decided to try it out. It's a KEEPER, better than store bought! Next time I will double the recipe to make 8, 3oz popsicles. 

My little guy enjoying them!

Homemade Fudge Popsicles

Makes about 4 regular-sized popsicles (3 ounces).

• 2 tablespoons (3/4 ounce) semisweet chocolate chips or chopped semisweet chocolate
• 1/3 cup (2 1/3 ounce) sugar
• 1 tablespoon (1/4 ounce) cornstarch
• 1 1/2 tablespoons (1/4 ounce) unsweetened cocoa powder
• 1 1/4 cups whole milk
• Pinch of salt
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon (1/4 ounce) unsalted butter

In a medium the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes and 10 . Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds. Freeze. If you’re using regular popsicle sticks (instead of the lids), freeze the mixture in the molds for 30 minutes then add the sticks.

Recipe & Photo above from 'A Soft Place to Land' blog.

ENJOY!

Grilled Tuscan Chicken - Husband Style

My husband got his inspiration for cooking the 2 whole chickens we had in the freezer from an episode on Extra Virgin (see recipe here). He used his handy dandy chef knife and cut down both sides of the chicken's backbone and removed it. He loves to cook over an open fire and is a pro at it - so after soaking the chickens overnight in his own italian-esque marinade, he placed them skin-side down on the grill rack with foiled-bricks on top of them. These came out so AMAZING! If you have the time & desire - this should be a must for one of your meals! Buon Mangia! ;)

picture from cookingchanneltv.com

Chewy Cappuccino Crinkles

I got this recipe from my Better Homes & Garden Best-Loved Cookies Magazine Insert. They are super yummy! :)

Ingredients:

1/3 cup butter, softened

1 cup packed brown sugar

2/3 cup unsweetened cocoa powder

1 tablespoon instant coffee granules

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 egg whites

1/3 cup vanilla yogurt

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

Directions:

1. Heat oven to 350 degrees F.

2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.

3. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon.

4. Beat until combined, scraping sides of the bowl occasionally.

5. Beat in egg whites and yogurt until combined.

6. Beat in as much of the flour as you can with the mixer.

7. Stir in remaining flour with a wooden spoon.

8. Place granulated sugar in a small bowl.

9. Drop dough by heaping teaspoons into sugar and roll into balls.

10. Roll again in sugar.

11. Place balls 2 inches apart on an ungreased cookie sheet.

12. Bake for 8 to 10 minutes or until edges are firm.

13. Transfer cookies to wire racks and cool.

ENJOY! :)

A Classic Lemon Cream Tart

A CLASSIC LEMON CREAM TART Makes 1 (12-inch) tart 1 3/4 cups vanilla wafer crumbs 1/3 cup butter, melted 1/4 cup firmly packed brown sugar 1 cup butter 1 1/4 cups sugar 1/2 cup fresh lemon juice 6 egg yolks 1 large egg 1 cup heavy whipping cream Garnish: sliced lemons 1. Preheat oven to 350°. 2. In a medium bowl, combine crumbs, 1/3 cup melted butter,  and brown sugar. Press firmly on bottom and up sides of a  12-inch tart pan. Bake for 10 minutes; let cool. 3. In a medium saucepan, melt 1 cup butter over medium heat.  Whisk in sugar, lemon juice, egg yolks, and egg. Cook over  medium heat, stirring constantly, for 10 minutes or until  thickened. Remove from heat, and cool completely. 4. In a medium bowl, beat cream at medium-high speed with  a mixer until soft peaks form. Fold whipped cream into  cooled lemon mixture. Spoon into prepared tart shell. Cover  and refrigerate overnight. Garnish with lemon slices, if desired.

Cranberry-Orange Caramel Corn Recipe

Mmmmm - this was a hit over the holidays (yes, I'm very behind on blogging) but who says you can't have this anytime!?! YUM!

Recipe from Better Home & Gardens (Ann Donnay)

Pizza Pancakes

I stumbled upon this recipe in one of my Quick Cooking magazines from 2003. This recipe works out great for my little guy and it's actually pretty yummy....

Pizza Pancakes

Ingredients:
2 cups Biscuit/Baking mix
2 tsp Italian Seasoning
2 eggs
1 cup milk
1/2 cup shredded Mozz. Cheese
1/2 cup chopped Pepperoni
1/2 cup chopped Plum Tomatoes
1/4 cup chopped Green Pepper (optional)
1 can (8oz) Pizza Sauce, warmed

In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes & green pepper.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with pizza sauce. Yield: 14 pancakes

ENJOY!!

Gingerbread Biscotti - A MUST!

Oh these turned out even better then the Pumpkin Biscotti! - the baking time on these were better to get the right crispiness. These are gonna make great add on gifts wrapped in cello bags - Oh the Holidays...

Gingerbread Biscotti

Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 Tblsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 eggs
3 Tblsp mild molasses
2 1/2 cups all-purpose flour
2 tsp baking powder


Directions:
Heat oven to 350*F. Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed.


Divide dough in half. Shape each half into 12-inch log on lightly floured surface . Place logs 3 inches apart onto lightly greased large cookie sheet. Flatten logs slightly.


Bake for 22-25 minutes or until tops are cracked and logs are golden brown. Remove from oven; cool 15 minutes on cookie sheet. Reduce oven temp to 325*F.


Carefully place logs onto cutting surface. Cut into 1/2 inch diagonal slices with serrated knife. Place cut-side down onto ungreased cookie sheets. Return to oven. Bake 9 min's; turn slices over. Continue baking 5-7min's or until dry and crisp. (After turning I baked them for another 9 min's) 
Cool Completely.

ENJOY! :)

Homemade Pumpkin Pie Ice Cream

YUMMM! I made this for Thanksgiving Day and it was a definite hit! My Memere, 'Grandmother' couldn't get enough of it, it was so funny to watch her. I see myself making this every year - yea to another new tradition! :)

HOMEMADE PUMPKIN PIE ICE CREAM

Ingredients 

3/4 cup sugar, 

2 eggs, 

2 cups heavy cream, 

1 cup milk, 

1 large can pumpkin pie mix 

10 oz package of shortbread cookies 

Materials 

Electric mixer, 

Ice cream maker, 

10 lb. bag of ice, 

1 box ice cream salt 

Directions

Step 1: 

Put the ice cream can in your freezer to get cold. 

This helps the ice cream to harden quicker when it's in the maker. 

In a big bowl, blend the eggs, cream, milk, sugar, and pumpkin pie mix using an electric mixer. (If you prefer to make your pumpkin pie filling from scratch, you may use that) Pour this mixture into your cold ice cream can.

Step 2: 

Put the ice cream can into the ice cream maker, fill the sides alternately with a layer of ice, then a layer of salt, then a layer of ice, etc. until it's filled 

to the top. Plug it in and let it do its thing. Add more ice and salt every time 

the level starts to drop.

Step 3: 

How long it takes to set up depends on several things. Most importantly, the amount of salt you use. Be extremely liberal with it otherwise your ice cream will never harden. And, as mentioned above, outside temperature also affects this. Ideally, anywhere from 20-45 minutes should do it. You'll know when your ice cream is done because the bucket will stop on its own.

Don't Forget the Crust! 

Step 4: 

While your pumpkin pie ice cream is churning, you can get the "crust" ready. Dump the package of cookies in bowl and break them up with a fork or spoon. When your ice cream is done churning, transfer the ice 

cream from the can to some sort of plastic container with a tight-fitting lid. Once you have made the transfer, stir all of your broken cookie bits into your ice cream.

Step 5: 

You can eat the ice cream right away or put it in the freezer 

for later savoring.

ENJOY!

Link to Recipe here.

Another Great Thanksgiving!

Pilgrim Flowers

Homemade Strawberry Rhubarb Pie

- no photo of the Homemade Pumpkin Pie or the

Homemade Pumpkin Pie Ice Cream :( - recipe to come!

Pumpkin Cupcakes w/ Cream Cheese Frosting

Set Up at Thanksgiving #1

We hosted the Tardif Thanksgiving!

Say Cheese Mama!

Us Thanksgiving 2010

My Bird Whisperer! :)

Hope you all had a Wonderful Thanksgiving!

A Guinness Cake - Yes, I Said 'Guinness'

Ohhh Yummm! This is on the To Do List! :)

Guinness Chocolate Cake

Cake Ingredients

• 1 c. and 2 tbsp unsalted butter
• 1 c. Guinness
• 3/4 c. Dutch process cocoa, sifted
• 2 + 1/4 c. all purpose flour, sifted
• 2 tsp. baking soda
• 2 c. sugar
• 2 medium eggs
• 2/3 c. sour cream
• 1 tbsp. good quality vanilla extract

Frosting Ingredients

• 1 + 1/3 cup cream cheese
• 1+1/2 c. powdered sugar, sifted
• 2/3 c. cream, whipped

Instructions

Preheat oven to 350F.

1. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.

2. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.

3. Pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan) and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake.*Note: This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking.  [Please note:  Katie baked this in an 8.5" x 3.5" pan.  If you make this in a regular angel food cake pan, you should start checking for doneness at least 15 minutes early.]

4. Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.

Frosting Instructions

1. Place the cream cheese into the bowl of a mixer and beat on a low-medium speed using a whisk attachment (I find a paddle attachment tends to over-beat the cheese). Whisk until the cheese is smooth and there are no big lumps remaining.

2. Gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.

3. Remove bowl from mixer and gently fold in the whipped cream, mixing to fully combine.

4. Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side (never go over the sides of the cake) until the cake resembles a pint of the creamy black stuff! The idea is to capture the essence and simplicity of a pint of Guinness.

Read more at Design*Sponge http://www.designspongeonline.com/2010/10/in-the-kitchen-with-katie-quinn-davies-guinness-cake.html#ixzz14KV2Gsfy