Sweet Dreams

MudSlide Cookies From the Culinary Art Institute of America! YUM

2010-02-22T11:49:00.000-08:00

What's better than the mudslide alcoholic drink? Answer: Warm Mudslide Cookies!

Mudslide Cookies

Made 1 dozen medium cookies
Adapted from The Culinary Institute of America’s Baking and Pastry

Ingredients:
1 1/4 oz cake flour
3/4 tsp baking powder
pinch salt
2 1/4 oz unsweetened chocolate
8 oz bittersweet chocolate
1 1/2 oz butter
6 oz eggs
8 oz sugar
1/2 tsp vanilla
2 1/4 oz walnuts, chopped (optional)
9 oz chocolate chips

Directions:

1. Sift the flour, baking powder, and salt together in a small bowl.

2. Melt the chocolates and butter together over a double boiler. Remove from heat and let cool slightly.

3. In a large bowl, whip the eggs, sugar, and vanilla together until light and thick, about 4-6 minutes.

4. Add the chocolate mixture, and mix to combine. Add the dry ingredients and mix just to combine. Stir in the walnuts and chocolate chips.

5. Scoop the cookie dough onto a lightly greased baking sheet, press the dough down slightly. Bake the cookies in a 350 degree oven until set around the edges (they will still appear very soft in the middle), about 10-12 minutes. Cool on a wire rack.

Delicious warm with a big glass of cold milk! mmm puts a smile on my face. :)

cinni bread minis

2010-02-21T13:56:00.000-08:00

YUMMY, Gooey, Cinnamony, Bread Minis

Ingredients: (Can use half this recipe for a much smaller batch- that's what I did)

51/2 C. flour
1 package yeast
1/2 C. sugar
1/4 C. shortening or butter
2 C. milk
1/2 tsp. salt
3 Tbs. cinnamon
1/2 C. sugar
1/4 C. brown sugar (may need additional amounts)
4 Tbs. butter (may need additional amounts)

Cinni Bread Mini directions:

1. In a large bowl mix 2 1/2 C. flour with one package yeast.

2. in a saucepan combine milk, salt, shortening, and sugar and heat on med. just until shortening melts, stirring constantly.

3. pour milk mixture into flour and beat on low speed for 30 seconds. Beat on high speed for 3 min. using spatula to scrape the sides.

4. add the rest of the flour and stir until combined. Dough should be just beyond sticky texture.

5. place dough on a lightly floured board and knead for 8-10 minutes until the dough is smooth and elastic.

6. spray a bowl with cooking spray and place dough in greased bowl turning once to coat.

7. let rise covered with a towel in a warm place for 1-1 1/2 hours. (Dough should double in size)

8. When dough has risen, punch dough and separate into two pieces. pat each into a ball and set one aside.

9. With rolling pin, roll one dough ball into a 15'7" long rectangle.

10. mix cinnamon, brown sugar, melted butter, and 1 tsp. vanilla together and sprinkle and spread over rectangle.

11. starting from narrow end roll dough up. When finished, seal both ends and place under dough, pinch if necessary. Cut into 2-inch slices and place in well greased mini muffin pan (can also place in lightly greased mini muffin tins)

12. bake for 15 min at 375 degrees. checking to make sure it does not over brown. When done, spread butter over the top of the bread and remove to a wire rack. Enjoy warm and fresh from the oven.

Great on a Sunday Morning!

Oreo Cheesecake Truffles

2010-02-21T13:44:00.000-08:00

Truffles are soo easy to make!! I am always amazed at how much they cost at specialty shops and how impressed most people are when they find out they are homemade. You will be shocked at how simple and easy truffles really are....AND my family and friends could not stop raving about them.....:)

To change the subject, I have been doing alright lately. This has by far been one of the best semesters I have experienced at Point and my last....:/ mixed feelings on that I guess. Right now I am trying to figure out money issues now and in the future, spring break plans, summer plans and fall 2010 plans.

For money issues, I found out my hair cut and color will cost me around 105.00!!!!! That is more than I have ever spent on my hair in my life!!! I had a hard time dishing out 40.00 for a cut and some highlights when I was in high school (when life was full of money and riches...lol). Now, I just cut my own hair and hope my natural color will sufice. Then there is headshot costs with reproductions (400), Wardrobe costs (300-350), Trip to New York (300-500 min.), postcards/business cards, resumes cardstocked, man I better get a job within the year so I can get a few deductions from all of these expenses!! All of this just for a class I have to take this year.....It's def. worth it....but I wish I had the money.

Spring break sounds oh so exciting right now but that will be quite costly as well (300-400) by the time the trip is over. Right now there are two possiblities:

1. Fly to Los Angeles and spend two days exploring the city I may live in this fall, go to the beach, check out some theatres, universal studioes, visit some bakeries, check out museums and parks.

Then take a boat to the channel islands to hike, bakpack and camp for the rest of break, returning to LA to spend one more day having fun.

Flight: 238 round trip

hostel: 55.64 (2 nights, 2 guests)

food: 150

camp fees: 30.00

check in bag: 20.00

transportation: 5-30.00

boat transportation: ?

That adds up to ~500-550.00 total!!! yeesh

2.Fly to Phoenix Arizona and hike the grand canyon for a week (It's not LA, but still great fun!)

Flight: 258.00 Round trip

food: 150

check in bag: 20.00

Camp fees: 30.00

bus transportation: 30.00

total: 480-500 dollars!!!!!!!! YEESH

both trips look to be about the same....that's actually surprising. I would LOVE to see LA before moving there, especially if Lars could share this experience with me, but I would be happy to backpack as well. hmmphhh any suggestions?

Plans for this summer:

1. Go home and Work for the summer

pros: free room and board, love the area, make med. amount of money, see friends and family

cons: Move back home for summer, not making as much, crappy job, harder to leave to LA when the time comes, far from boyfriend

2. Move to Madison, work as much as possible

pros: 30 min. away from my boyfriend (Could be great fun), friends in the area, new city life, living on my own in a new city would be great experience,

cons: Cost of living (room and board 300-350/month = 900-1000 for summer), far from family and friends, difficult finding job

3. Move to LA after graduation

pros: get life started in the big city, begin career, get to know city for awhile, warm summer, beaches, friends moving out this summer

cons: EXPENSIVE, scary, EXPENSIVE, no job, far far away, EXPENSIVE, do not have any money, EXPENSIVE!

4. Missionary Work

5. Work in Point for the Summer (Summer camp)

6. Internship for theatreAnyways, enough worrying, just eat, live and see what life and God brings....that's all that ever works anyways.

Oreo Cheesecake Truffles

Ingredients:

1 package oreo cookies
1 8 oz. package cream cheese
1 package baker's semi-sweet chocolate
8 oz. white chocolate chips (optional)

Remove 10 oreos from package and place remaining oreos in food processor. Process oreos until crumbs. Mix in the 8 oz. cream cheese (softened at room temp.) Process until combined. Roll in to 1- inch balls and place on cookie sheet. Chill in fridge for 30min. to overnight.

Meanwhile, crush remaining oreos in food processor until fine crumbs form. (this will be the topping)

chop chocolate into fine slices and place in glass bowl. Place over boiling water making sure water does not hit bowl directly- (Double boiler). If you would prefer using your microwave, place finely chopped chocolate into microwave safe bowl and put in microwave for 20-30 seconds. Stir and heat for another 20-30 seconds. Continue this process until the chocolate JUST begins to melt (There still should be chips unmelted at this time). Take out chocolate and whisk or stir chocolate until all chips melt and chocolate is smooth and liquid-like.

Take out oreo balls and dip in melted chocolate. Can remove easily with two forks. Place dipped ball onto parchment lined baking sheet. Continue to coat all oreo balls with melted chocolate. Before chocolate hardens, sprinkle reserved oreo crumbs on top. Let harden, then place in fridge until ready to serve.

You can also melt white chocolate chips at this time in either double boiler, or in microwave (BE ESPECIALLY CAREFUL WHEN MICROWAVING WHITE CHOCOLATE- it can harden quickly in microwave, take out earlier than dark chocolate to finish the mixing/melting process.)
The white chocolate can be drizzeled on top if preferred.

ENJOY!!!!!!!!!

Luscious Cherry Pie

2010-02-08T19:27:00.000-08:00

I am still obsessing over culinary schools.....hmmmpph.....I REALLY want to attend the French Pastry School. How amazing would that be to wake up in the morning, in Chicago, and go to class to learn how to make a perfect loaf of bread, or how to pipe intricate designs on a wedding cake? I do not know what to do.

LATTC is another option, warm Los Angeles weather- where I want to live for awhile, great location for acting/auditions as well. The only problem with LATTC, is that I accidently logged on to there master plan for the next five years, and it turns out there facilities are in need of upgrade and repair. Maybe that is why it is so cheap. :(

In the meantime, I will continue baking and improving my portfolio.

A few weeks ago I made a cherry pie for my family and it turned out delish if I say so myself. I decided to experiment with the crust which was a success, and the filling is simple yet scrumptious. I accidently put my crust in a deep dish pie plate, but I ended up loving the way it looked!

Cherry Pie

Crust:

1 1/2 cups All purpose flour

1 Tbs. Butter

2-3 Tbs. water

2 tsps. sugar

Filling:

4 Cups fresh door county cherries (or cherries of your choice)

3/4 C. granulated sugar

1 tsp. almond extract

dash nutmeg, cinnamon, ground cloves

1. In food processor, add flour, butter and sugar. Pulse until flour resembles course crumbs (like cornmeal) Turn processor on and add two tablespoons of water. Turn off processor. If it looks too dry turn on again and add remaining tablespoon of water. Roll into ball and place on lightly floured surface.

2. Roll dough out and cut out slightly larger than pie plate. Roll dough onto rolling pin for easy transfer to pie plate.

3. Spray pie plate with cooking spray to ensure easy removal of pie slice.

4. Place dough in pie plate and cut remaining crust around edges with butter knife.

5. Mix the filling ingredients in a large bowl and add to pie crust.

6. To make lattace top. roll left over crust flat. Cut strips using ridge cutter (make sure strips are slightly larger than pie plate as they shrink when baked.) lay out over crust and press seams together.

7. For a shine to crust, mix one egg white with a splash of milk. Brush over crust and sprinkle with baking sugar crystals.

finisimo

Sweet Dreams: Chocolately, Chewy, BEST EVER Grandma's Chocolate Chip Cookies

2010-01-16T13:24:00.000-08:00

Sweet Dreams: Chocolately, Chewy, BEST EVER Grandma's Chocolate Chip Cookies

Chocolately, Chewy, BEST EVER Grandma's Chocolate Chip Cookies

2010-01-13T12:11:00.000-08:00

I have been soo productive today, for a change! I talked to my brother Dan last night about my money woes and how badly I want to attend the French Pastry School. He tried to bring my thoughts/dreams down a bit to look at the situation realistically......figures. :) He suggested I look at community colleges that are more affordable, or call around to bakeries and shops I would like to work at in Los Angeles and figure out the qualifications. Well, lets just say I accomplished that task by annoying most upscale bakeries in Los Angeles for a good portion of this morning, but they offered adequate advice. Most told me to keep a portfolio of the foods I create at home, to work with fondant as that is the most popular icing in cake decorating, and to gain work experience. In fact, most bakeries and shops were not looking for schooling experience as that can make a person over-confident and unwilling to learn new techniques. I am going to look into the Los Angeles Trade Technical College and other more affordable colleges before making my decision. In the meantime, continue baking and learning my craft. YEAH!

Enough of that, now onto the good stuff....I recently called Safe Haven which is a local charity at my hometown and asked if they would except any baked goods, since I have been drowning my family in sweets for the last few days....they said they would except, most especially Thursday nights...well, it's Wed. so I have been baking up a storm. On the list for today...Mudslide Cookies from an adapted recipe from the Culinary Institute of America, my FAVORITE chocolate chip cookie recipe and some homemade bread rolls for our hamburgers tonight. :) Hope you enjoy!

Grandma's Chocolate Chip Cookies

1 C. (2 sticks) unsalted Butter
3/4 C. Brown Sugar
1/2 C. Sugar
2 tsp. vanilla
1 egg
1 tsp. soda
1/2 tsp salt
2 C. flour
12 oz. chocolate chips, or cut up baker's chocolate chunks

handful walnuts chopped (optional)
1 tsp. browned butter
1 tsp granulated sugar

(Optional Walnuts:

Chop whole walnuts, add browned butter and sugar to bowl with walnuts, mix and place on cookie sheet. Place in 350 degree oven for 8-10 minutes or until slightly browned. Let cool and add to dough when chips are added. )

1.) Brown 1 stick butter over med heat, whisking occasionally for 5 minutes until frothy and nutty brown.
In medium bowl, mix on medium speed, brown sugar, sugar and 1 stick butter until light and fluffy. Add Browned butter, vanilla, and one egg, beat until combined (about 1 more minute).

2.) In a separate bowl, sift together baking soda, salt, and flour. Add to the butter/sugar mixture and beat until combined (adding the flour in 3 additions works the best.)

3.) Stir in Chocolate chips and optional toasted walnuts.

4.) Refridgerate for one hour and scoops into balls onto ungreased baking sheets.

Bake at 375 for 10-12 minutes or checking until golden brown.
Leave on sheet for one minute, then remove cookies and place on wire rack to cool.

Dip in milk, and enjoy. :) mmmm, there is nothing as good a glass of ice cold milk and chocolate chip cookies!

Long time no write

2010-01-12T15:07:00.000-08:00

Hello again!!!!!

Sorry I abandoned blogging for academics, baking for studying, and writing for sleep. I have been relaxing during my LAST CHRISTMAS BREAK EVER! It has not been as enjoyable as I had hoped unfortunately! I had all four wisdom teeth pulled within the first three days of break and I have been sick ever since. I ended up getting dry sockets which caused severe pain for the first week and a half, and if that were not enough, right before I left to Florida (where there were record lows in the forties) my gum or whatever you call it, extraction area became infected!! Gahh. Okay, enough complaining...but I just know I will feel amazing the first day classes begin, I just know it! :( Such is life.

WELL, I did visit the French Pastry School in Chicago on January 9th, and I am in LOVE!!!!!!! I want to go there soo badly, the only problem.....it costs 22,000 dollars and my mom is refusing to co-sign. She loved the school as well, but will not even bring it up without scolding me about how awful it is to be in debt. I understand the severity of debt...but I also understand the severity of giving up a lifelong dream.....How awful would it be to put this off just because of a few paper bills getting in the way? Does anyone else have advise? I could really use some help because I have NO parental support right now. Oh, and besides the cost of the school, I would also have to consider the cost of living in Chicago..so if there are any suggestions there as well, I would be more than happy to listen.
This school has been calling out to me. I would be proud to attend the French Pastry School, and learn so much there. I guess only time will tell.

In the meantime, I have made the best cherry pie I have ever made! Yeah. It turned out really well....I will include it in my next post. I also made truffles, white chocolate peppermint fudge, and cinnamon swirl cinni-mini breads over break. I am going to make mudslide cookies within the coming days. mmmm
So even though I have been lagging in energy over the past four weeks, I have found the time to create and bake some yummy foods. Hope you enjoy.

Stayed tuned for upcoming posts!

2009-11-23T22:33:00.001-08:00

I am going to my boyfriends place for Thanksgiving this year which is really exciting for me but I had no idea how upset my extended family would get!!! They are upset that I will not be coming home for Thanksgiving....probably because that means there will not be some weird pie or cheesecake dessert..lol My mom makes the best pies so everyone should be fine. I have been going to our traditional thanksgiving lunch all my life.....I am not afraid of change for once!! I look forward to experiencing how other families celebrate holidays....this will be my first holiday (On the correct date) away from my fam......I'm a little sad about that, and I am sure it will hit me on that day, but i look forward to making some yummy desserts and sharing a wonderful, Thankful meal with my wonderful bf and his amazing family. :)

I look forward to blogging my Thanksgiving treats. Right now, I'm thinking some sort of gingerbread cookie pumpkin pie with molasses chunk homemade ice cream. Stay tuned in for the posts post-turkey day.

Until then, enjoy the holidays whether it be traditional or not. All that should matter is that you are thankful and eating delicious foods!! :)

Homemade Black Bean Cakes

2009-11-16T15:28:00.000-08:00

2 15 Oz. cans Black Beans (Rinsed and drained)
1 tsp. extra virgin olive oil
1/2 an onion chopped
5 cloves garlic minced
3 tsp lemon juice
3 tsp. chili powder
3 tsp. cumin
1/4 tsp. garlic powder
1/2 tsp. soy sauce
salt and pepper to taste
1 slice wheat bread (torn into chunks)
1/2 tsp. dried oregano
1/4 cup feta cheese or blue cheese crumbles

In a skillet heat olive oil on Med. heat. Add minced garlic and onions. Allow to saute until onions are translucent. Add black beans, onions, garlic and all additional ingredients into the food processor and process until combined.
Heat oven to 400 degrees.
On a cookie sheet, spray with cooking spray. Separate the mixture into eight equal patties. Allow to cook on one side for 15 minutes. Flip over patties and bake for another 10 min. Remove from oven and serve with salsa, plain yogurt and/or sour cream. Can also sprinkle with chives and additional cheese if desired.

Homemade Gingersnap Pie Crust

2009-11-16T15:20:00.000-08:00

So this was my own invention and it turned out pretty good. I hope to use different variations as I try different pies.

1 1/4 C. All-purpose flour
1/4-1/2 C. food processed gingersnap cookies (about 12-15 cookies)
1 tsp. salt
1/3 C. shortening or 1/2 C. butter
3 Tbs. cold water
2 Tbs. sugar
1 Tbs. brown sugar

In a food processor, process gingersnap cookies until fine crumbs form.
Add 1/2 cup of the cookies, flour, salt, sugars and shortening to the processor. Process until combined.
Turn on processor and add 3 Tbs. of cold water at once through the tube. Turn off immediately. Pulse one or two more times. Remove from processor and form into a ball. Place on a slightly floured board and roll out to desired size.

Spiced Apple Pie

2009-11-16T15:14:00.000-08:00

Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.

Ingredients

Makes one 9-inch double-crust pie
Pate Brisee
4 pounds Granny Smith/lady apples
1 tablespoon finely grated lemon zest
2 teaspoons fresh lemon juice
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
3 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling

Directions

On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.

Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, rerolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.

Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.

Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in piecrust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash.

Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another.

Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash.

Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.
Preheat oven to 400 degrees, with racks in middle and lower positions. Place a foil-lined baking sheet on lower rack to catch any juices. Place pie on middle rack, and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 1 hour, 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.

From Martha Stewart Living, November 2007
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Maple-Pumpkin Pie with Leaf Lattice

2009-11-16T15:05:00.000-08:00

Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf crust is very delicate, so take extra care when placing it on top of the pie.

Ingredients

Makes one 9-inch pie
Pate Brisee
3 large eggs plus 1 large egg yolk
3/4 cup plus 1 tablespoon heavy cream
1/2 cup packed dark-brown sugar
1 1/2 tablespoons all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 can (15 ounces) pumpkin puree
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Directions

On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch pie plate. Trim edges flush with rim. Refrigerate for 1 hour.

Preheat oven to 375 degrees. Cut a 13-inch round of parchment, and place on top of chilled piecrust. Fill with pie weights or dried beans. Freeze for 10 minutes.

Bake piecrust for 10 minutes. Remove weights and parchment, and continue to bake until barely golden brown, about 5 minutes. Let cool on a wire rack.

On a piece of lightly floured parchment, roll out remaining disk of dough to 1/8 inch thick. Transfer parchment with dough to an inverted baking sheet (this will make it easier to slide it onto pie). Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the leaf lattice to fit the pie).

Using a 2-inch leaf cutter, cut a pattern out of the round, spacing leaves 1 inch apart and leaving a 1/2-inch border around edge.

Transfer leaves to a parchment-lined baking sheet. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Place in refrigerator while you etch the leaves.

Using a paring knife, etch veins in each leaf.

To make egg wash, whisk together egg yolk and 1 tablespoon cream. in a small bowl. Remove leaf lattice from refrigerator, and lightly brush with egg wash. Arrange leaves around edge of lattice, making sure they do not extend over edge or they will brown too quickly.

Lightly brush top of each leaf with egg wash as you work to help them adhere. Refrigerate for 20 minutes.

Bake lattice on inverted baking sheet until golden, 20 to 25 minutes. The thin spaces between the leaves will brown before the rest of the crust; tent with foil if crust browns too quickly. Let cool.

Reduce oven to 350. Combine sugar, flour, salt, and spices. In a large bowl, whisk together pumpkin, maple syrup, vanilla, eggs, and remaining 3/4 cup cream. Whisk in flour mixture.

Place partially baked piecrust on a rimmed baking sheet. Pour filling into crust. Bake until slightly puffed and almost set (it should jiggle slightly when shaken gently), 35 to 40 minutes. Remove pie from oven. Using one or two large spatulas, place leaf lattice onto pie. Center it carefully; once lattice has been placed, it cannot be adjusted without smearing the filling. Bake until all but the center of the pie is set, 7 to 10 minutes. Cool completely on a wire rack.

From Martha Stewart Living, November 2007
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Pie Party Updates

2009-11-16T14:59:00.000-08:00

It has been too long since my last post!
This past weekend was pie making weekend and it turned out wonderful! I made a spiced apple pie with my own variation on pie crust, a maple-pumpkin pie which was my personal favorite with a gingersnap pie crust. They turned out really yummy and the appearance was nice as well. I now have to think of pie recipes for Thanksgiving and what I want to make over Christmas break!

Hazelnut Pumpkin Pie

2009-10-23T15:43:00.000-07:00

Ingredients:

2 cups molasses cookie crumbs
3 tablespoons sugar
3 tablespoons hazelnut creamer, divided
1/2 cup butter, melted
1 (8-ounce) package cream cheese
3/4 cup dark brown sugar
3 eggs
1 (15-ounce) can pumpkin puree
1/2 cup light cream
1/4 teaspoon allspice
1/2 teaspoon salt

Directions

Heat oven to 350 degrees F.
To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.
For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.

recipe courtesy of Food network.com

Gingersnap pumpkin pie with cranberry sauce

2009-10-23T15:40:00.000-07:00

My boyfriend just informed me last night that I will need to make a pie for a pie-eating contest we are hopefully going to..not to necessarily to eat pie, but to make one would be great fun for me! I am trying to choose between these three pie recipes...let me know which one is the best if there are any suggestions!

Ingredients:
• 2 cup(s) (about 40 cookies) gingersnap cookie crumbs
• 1/2 cup(s) finely chopped walnuts
• 5/8 teaspoon(s) salt
• 5 tablespoon(s) melted butter
• 2 cup(s) canned solid-pack pumpkin
• 2/3 cup(s) light brown sugar
• 1/2 cup(s) sugar, plus more for garnish (optional)
• 2 tablespoon(s) honey
• 1 1/4 teaspoon(s) ground ginger
• 1 teaspoon(s) cinnamon
• 1/8 teaspoon(s) ground cloves
• 1 1/4 cup(s) heavy cream
• 1/3 cup(s) whole milk
• 3 large eggs
• 1 cup(s) fresh or frozen cranberries
• 1/4 cup(s) orange juice

________________________________________

Directions

1. Preheat oven to 325°F. place a rack in center of oven. Combine cookie crumbs, walnuts, and 1/8 teaspoon salt. Stir in butter and transfer to a 9-inch deep-dish pie pan. Press crumb mixture firmly and evenly into bottom and sides of pan (put a piece of plastic wrap on top of crumbs to keep crust from sticking to hands). Bake 10 minutes; transfer to a cooling rack.

2. In a large bowl, gently whisk remaining 1/2 teaspoon salt with rest of ingredients except 1/4 cup sugar, cranberries, and orange juice . The mixture should be smooth and have no bubbles. Place cooled pie crust on a baking sheet; pour in pumpkin filling. Use an offset spatula or the back of a large spoon to smooth the top; transfer to oven. Bake until pumpkin filling is set but still has some wiggle in the center, 60 to 75 minutes. (If edges of pie get too dark toward the end of baking, cover them with aluminum foil.) Cool on a rack.

3. Meanwhile, set aside a few whole cranberries for garnish (optional). Boil remaining cranberries with 1/4 cup sugar, orange juice, and 1/4 cup water until berries pop, about 3 minutes. Reduce heat and simmer for 3 to 4 minutes. Press berries and cooking liquid through a fine strainer. While sauce is warm (not hot), spread across cooled pie with an offset spatula. Roll reserved berries in sugar (if using) and place on pie. Serve pie at room temperature or cold; it can be refrigerated for up to 1 day.

recipe courtesy of msn.com

Creamy Hummus Soup

2009-10-22T11:35:00.000-07:00

This recipe is my own invention and it turned out delicious, a bit thicker like butternut squash soup. It was scrumptious and it goes well with buttered wheat bread toast.

Ingredients:

1/2 yellow onion
4 cloves garlic, minced
1 1/2 Tbs. extra virgin olive oil
1 can chickpeas, drained and rinsed
1 Cup water
1 Tbs. lemon juice
2 tsp. red pepper flakes
2 tsps chili powder
1 tsp ground cumin
pepper and salt to taste
2 tsp. parsley
1 tsp. oregano, dried or fresh
a few sprigs of fresh basil

Directions:

1. Heat oil in med. size saucepan over medium heat. Add chopped onion and garlic, sprinkle in salt and let sautee until onions are transparent. Add spices and continue to cook for one more min.
2. Add one cup water and can of rinsed chickpeas to saucepan. Add all spices and lemon juice and let simmer on low for 5 minutes.
3. strain chickpeas, onions, setting aside the remaining juices.
4. place chickpea mixture into food processor with 1/2 cup of the remaining juices. Process until the mixture is creamy like hummus.
5. Add the rest of the remaining juice to the hummus like mixture and fold in until combined.
6. Serve with Feta cheese and toasted wheat bread for a tasty Mediterranean explosion!

Grandma's sugar apple dessert and cinnamon swirl bread

2009-10-18T17:38:00.000-07:00

Ingredients:

51/2 C. flour
1 package yeast

1/2 C. sugar
1/4 C. shortening
2 C. milk
1/2 tsp. salt

3 Tbs. cinnamon
1/2 C. sugar
1/4 C. brown sugar (may need additional amounts)
4 Tbs. butter (may need additional amounts)

~10 apples- thinly sliced and peeled

Dough directions and cinnamon swirl bread directions:

1. In a large bowl mix 2 1/2 C. flour with one package yeast.
2. in a saucepan combine milk, salt, shortening, and sugar and heat on med. just until shortening melts, stirring constantly.
3. pour milk mixture into flour and beat on low speed for 30 seconds. Beat on high speed for 3 min. using spatula to scrape the sides.
4. add the rest of the flour and stir until combined. Dough should be just beyond sticky texture.
5. place dough on a lightly floured board and knead for 8-10 minutes until the dough is smooth and elastic.
6. spray a bowl with cooking spray and place dough in greased bowl turning once to coat.
7. let rise covered with a towel in a warm place for 1-1 1/2 hours. (Dough should double in size)
8. When dough has risen, punch dough and separate into two pieces. pat each into a ball and set one aside.
9. With rolling pin, roll one dough ball into a 15'7" long rectangle.
10. mix cinnamon and sugar together and sprinkle and spread over rectangle. Sprinkle 1 Tbs. water over cinnamon and sugar.
11. starting from narrow end roll dough up. When finished, seal both ends and place under dough, pinch if necessary.
12. Place in a well-sprayed/greased bread loaf pan and bake for 30 min at 375 degrees. checking to make sure it does not over brown. When done, spread butter over the top of the bread and remove to a wire rack. Enjoy warm and fresh from the oven.

Apple dessert Directions:

1. Roll out the other dough ball into a rectangle to fit a 15'7" pan.
2. combine 3 Tbs. cinnamon and 1/2 cup sugar. Sprinkle over the dough and splash 1 Tbs. water over cinnamon mixture.
3. Spray pan and place rectangle dough in pan. Combine butter, brown sugar, vanilla, cinnamon, allspice, nutmeg, mace and milk and heat in microwave for 1 min 20 sec. Pour half over dough.
4. cut apples into fours, peel/core and then slice thinly.
5. place in four vertical rows down bread. When bread is covered in apple rows pour the rest of the butter/brown sugar mixture over the top of the apples.
6. bake in 375 degree oven for 25-30 min. checking periodically.
7. serve a la mode, warm with whip cream, or pour extra melted butter and brown sugar over the top before eating.

warm, delicious, and appley

Autumn Cinnamon Applesauce

2009-10-18T17:15:00.000-07:00

This recipe is SOO simple and worth the little trouble it takes to make!! A wonderful fall evening treat.

ingredients:

10 apples
3/4 C. water or apple juice
1 Tbs. cinnamon
1-2 tsps. agave nectar

Directions:

1. cut apples into fours and remove the skin and core of apples.

2. Place chunks of apples into saucepan and add water and agave nectar (Or just apple juice)

3. Simmer apple mixture over med-high heat for ~30 min.

4. Add cinnamon, optional 1 tsp. lemon juice, and stir

I especially like the larger chunks and small amount of sugar in this recipe. It tastes wonderfully sweet from the apples and could almost replace an apple pie craving! :)

Vegan Pumpkin Muffins

2009-10-15T23:36:00.000-07:00

recipe courtesy of RecipeZaar

Ingredients:

1 3/4 C. flour
1 1/4 C. sugar
1 Tbs. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1 can pumpkin puree (fresh or from can)
1 Tbs. soy yogurt
1/2 C. soymilk
1/2 C. vegetable oil
2 Tbs. molasses

1. Preheat oven to 400 degrees.

2. Grease muffin tins with spray on oil or vegetable shortening

3. Sift together dry ingredients (flour through cloves)

4. In large bowl whisk together wet ingredients (pumpkin through molasses)

5. pour wet into dry and combine.

6. Fill muffin tins 2/3 of the way full

7. Bake 15-20 min.

calories: 493 (per Jumbo muffin), 293 (per regular muffin)

egg nest

2009-10-15T11:22:00.000-07:00

So today I was thinking about eggs and remembered the egg in toast served by V on V for Vendetta...lol. I started craving whatever this contraption was and decided to try it on my own. It was delicious!!! The toast did not get soggy and it meshed so well with the egg in the center. SOO good!

Ingredients:

1 slice whole wheat bread
1 egg
1 Tbs. butter or margarine
salt and pepper
cooking spray
glass or cookie cutter

1. take slice of bread and create a hole in the center using a glass or cookie cutter.
eat center or toast with egg to create a little top for your egg...:/

2. butter bread and spray skillet with cooking spray. Place bread on med-med high skillet and allow to cook for just a moment.

3. break egg and place in the hole of the toast. allow to cook on first side before flipping.

4. flip egg when one side is done, sprinkle with salt and pepper, can also add dried or fresh basil, salsa, bacon or cheese.

5. serve warm and enjoy

sleepy post

2009-10-11T00:58:00.000-07:00

I am soo tired!!! I took a shift from 12am-3am tonight which was a MISTAKE!! All I have been doing is researching recipes for three hours which is great fun for me, but I'm soo sleepy. I hope to make cinnamon stucky bun cookies tomorrow, and hopefully get a little shut eye. ooo I have also been creating with clay once again. I am needing a visual for my directing class so I decided to use clay as my medium of choice. It really grounds a person to use material from the earth as hippie as that sounds. I really feel a connection somehow to my surroundings.

well my shift is almost over. Until then, dream of new recipes

Balsamic Tomatoe, pesto and moza baguette

2009-10-11T00:53:00.000-07:00

Pesto Ingredients

4 bundles fresh bail
2 Tbs. pine nuts
grated fresh parmesan cheese
1-2 Tbs. olive oil
salt and pepper

Directions:

combine all ingredients in food processor. Blend and add according to taste.

Pesto, tomatoe, mozarella baguette Ingredients:

Fresh or store bought pesto
2 slices brandy wine or other tomatoe
2 slices fresh mozarella cheese
1 crusty baguette
1 Tbs. balsamic vinagarette
Salt and pepper
fresh basil leaves (Chopped)

Directions

1. Slice baguette and top with fresh pesto.
2. Top with mozarella and tomatoes.
3. sprinkle with balsamic vinagarette, salt and pepper.
4. add fresh basil leaves to garnish and enjoy

It's a date for breakfast with Brown Sugar, nuts and oats

2009-10-11T00:47:00.000-07:00

My BF Lars and I went to this wonderful restaurant in Sheboygan Falls and I ordered this yummy oatmeal for breakfast. I had to recreate it and it turned out surprisingly similar. A real gourmet treat on a camping trip or a yummy breakfast on a Sunday morning.

1 3/4 C. water
1/4 C. milk
dash of salt
1 C. Steel cut oats
10 dates chopped
1/4 C. Raisons
1/4 C. Granola (Either homemade or storebought)
2 Tbs. Skim milk
1/4 C. each chopped almonds, walnuts, roasted peanuts
2 Tbs. Brown sugar or agave nectar or pure maple syrup
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. vanilla

heat water/ milk until almost boiling over med-high heat with a dash of salt. Add oats and stir in cinnamon, ground cloves and vanilla.
when oats absorb water/milk (~20 min.) Add dried fruit, and nuts stirring well.
remove from heat and dish out in bowls
Add brown sugar, granola, maple syrup milk to garnish oats.
Serve warm for a yummy/filling breakfast

Cinnamon sticky bun Cookies

2009-10-11T00:29:00.000-07:00

adapted from allrecipes.com

PREP TIME 30 Min
COOK TIME 8 Min
READY IN 1 Hr

Original recipe yield 3 dozen

INGREDIENTS

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup light brown sugar
1/2 cup white sugar
2 eggs
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup brown sugar
1/4 cup butter
2 teaspoons ground cinnamon

DIRECTIONS

In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.

On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down.

Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.

Stuffed Tomatoes for the cheap Greek

2009-10-10T23:13:00.000-07:00

3 brandy wine, or reg. tomatoes
1/2 C. quick cooking brown rice
3 small red potatoes
2 cloves minced garlic

1/2 C. chopped onion (red or yellow)

1/4 C. chopped walnuts or pine nuts
1/4 C. Feta cheese
1/2 C. Eggplant
1 Tbs. lemon juice
2 Tbs. breadcrumbs
extra virgin olive oil
1 tsp mint
1/2 tsp. fresh basil (or dried)
1/2 tsp. dried oregano
2 tsp. ground chili pepper
Salt and pepper

400 degrees F
25-60 min.
1. Heat oil in skillet over med. high heat and add garlic, and onion. Saute until onion is translucent.
2. Add potatoes, walnuts, Eggplant, rice, a splash of lemon juice, all seasonings, salt and pepper
3. Create bowl with tomatoes by cutting tops until only small piece is attatched in back.
4. Open top and scoop out tomatoe insides (make sure to take out as much as you can without puncturing tomatoe, otherwise the acidity will change the flavor/texture). Cut up the tomatoes insides and place in skillet with vegetables.
5. Saute for 4 min.
6. On a baking sheet place tin foil down and tomaotes on top.
7. Fill Tomatoes with vegetable filling from the skillet, and close tops (Filling can be overflowing)
8. Pour olive oil over tomatoes and sprinkle with bread crumbs.
9. wrap tomatoes in tin foil and place in oven.

Bake until potatoes are soft, and rice is cooked. Time varies depending on oven.

This dish reminds me of my mother's rice and potatoe casserole...that home cooked taste! MMM