'Tis The Season To Give . . . And Eat!!!

So I decided to give gift baskets of yummy home baked goodies to a few family members this year.  I have spent the last week and half baking and cooking and I am so spent!!!  So I officially finished my holiday baking for the year.  And here is a list of the wonderful items I made for my loved ones.

Salted Caramel Sauce
Double Chocolate Chip Cookies
Coffee Spice Cookies
Pumpkin Bread
Cheesy Nutty Fudge
Zucchini Souffle
Peppermint Bark
Instant Potato Soup-In-A-Jar Mix

Whew!!!

Unfortunately, I didn't get a chance to get pictures of anything except the soup mix.  So I'll just present that picture and all of the recipes here.

So let's start with the soup mix.

INSTANT POTATO SOUP-IN-A-JAR MIX

Ingredients

• 1 3/4 cups instant mashed potato flakes
• 1 1/2 cups dry milk powder
• 2 tablespoons chicken bouillon granules
• 2 teaspoons dried minced onion
• 1 teaspoon dried parsley
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground turmeric
• 1 1/2 teaspoons seasoning salt

Directions

1. Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.
2. Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.

I decided to pick up a couple of really pretty crystal bowls for each batch of this that I made.  I also used larger jars so that the above recipe made one batch.

I filled the jars, set them inside two bowls stacked together.  I printed the instructions inside a cute gift tag with a self adhesive back and stuck it to the lid of the jar.  Then I tied a thin red ribbon around the jar, tied some wide ribbon over and across the top and place a small bow on top of that.  And this was the result...

So now let's move on to the other recipes.

MINI ZUCCHINI SOUFFLE

Ingredients

• 3 cups shredded zucchini
• 1 cup chopped onion
• 4 eggs
• 1/2 cup canola oil
• 2 tablespoons minced garlic
• 1 tsp seasoned salt
• 1/2 tsp dried basil
• 1/4 tsp pepper
• 1/2 cup shredded mozzarella cheese (plus a little extra for the top)
• 1/4 cup grated Parmesan cheese
• 1 cup baking mix (suck as Bisquick)

Directions

1. Mix all ingredients in a large bowl.  Divide evenly into 3 mini loaf pans.  Top with as little extra shredded mozzarella.
2. Bake at 375 degrees for 30 to 35 minutes until the top is golden brown.

Even if you aren't a fan of zucchini, I still recommend this.  It is really fabulous.

COFFEE SPICE COOKIES

Ingredients

• 2 tablespoons instant coffee
• 1 teaspoon hot water
• 1/2 cup butter flavored Crisco sticks
• 3/4cup firmly packed brown sugar
• 1 large egg
• 1/2teaspoon vanilla extract
• 1 1/2cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/3 cup chocolate sprinkles

Directions

1. Dissolve instant coffee in hot water. 
2. Beat shortening, brown sugar, egg, vanilla and coffee mixture in a large bowl with electric mixer until light and fluffy.
3. Mix in flour, baking powder, cinnamon, nutmeg and salt.
4. Divide dough into two equal parts.  Shape each half into a roll 7 inches long by 1 ½ inches in diameter.  Roll in chocolate sprinkles.  Wrap tightly.
5. Refrigerate at least two hours.
6. Heat oven to 375 degrees.  Cut rolls into ¼ inch slices.  Place slices 1 inch apart on ungreased baking sheet.  Bake 6-8 minutes until set.  Cool on wire rack.

These cookies have an amazing coffee and spice flavor that just has to be tasted to be believed.  (NOTE:  when I bake cookies, I line my baking pans with parchment paper.)

Next up . . . 

SALTED CARAMEL SAUCE

Ingredients

• 1 1/2 cups sugar
• 1/2 cup water
• 1 cup cream
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt

Directions

1. Simmer sugar and water in a sauce pan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes.
2. Off the heat, whisk in cream, vanilla and salt.
3. Let cool then divide among jars and chill.

You can use this sauce to dip cookies, candies, top ice cream, waffles, or just eat it with a spoon.  LOL!!!

CHOCOLATE CHEESE FUDGE

Ingredients

• 1/2 pound Velveeta cheese
• 1 cup (2 sticks) butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 boxes (16 oz) powdered sugar
• 1/2 cup cocoa powder

Directions

1. Lightly spray the bottom of a 9x2 inch pan with non-stick cooking spray.
2. In a saucepan over medium heat, melt cheese and butter together, stirring constantly until smooth.  Remove from heat and add vanilla and nuts.
3. In a large bowl, sift together sugar and cocoa.  Pour cheese mixture into sugar and cocoa mixture and stir until completely mixed.  Candy will be very stiff.
4. Using your hands, remove candy from the bowl and press evenly and firmly into the pan.  Place pan in refrigerator until firm.

No one would ever believe that this was made with cheese.

PEPPERMINT BARK

Ingredients

• 8 ounces high-quality semisweet chocolate, broken into pieces
• 2 teaspoons canola oil, divided
• 1/2 teaspoon peppermint extract, divided
• 8 ounces high-quality white chocolate, broken into pieces
• Crushed peppermint candies

Directions

1. Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
2. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
3. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. 
4. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly.
5. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened.

I consider myself something close to a peppermint bark enthusiast and I wasn't real sure how this would turn out.  But I very, very surprised.  This was way better than any peppermint bark that I have ever purchased.

And last, but certainly not least . . .

DOUBLE CHOCOLATE CHIP COOKIES

Ingredients

• 2 1/4 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon instant coffee grounds
• 1 cup (2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1 teaspoon molasses
• 1 teaspoon vanilla extract
• 2 eggs
• 1/4 cup water
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips

Directions

1. Heat oven to 375°F. 
2. Stir together flour, cocoa, baking soda, instant coffee, and salt. Beat butter, granulated sugar, brown sugar, molasses, and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Add water and mix well.  Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. 
3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. About 5 dozen cookies. 

And that is what I have spent the last week and a half doing.

I put all of these things into bags and tins and packed them into beautiful baskets filled with multi-colored foil shreds.  then i sat the baskets inside giant gift bags and stuffed with holiday tissue paper.  The baskets, by the way, are actually wicker DVD holders so that they will serve a functional purpose after the holidays.

(By the way . . . I misplaced the pumpkin bread recipe so I will have to post that later, once I find it.)

Happy holidays everyone!!!

Hectic Holiday Hullabaloo

Baking, baking, baking!!!  I eat, sleep, dream, and live baking . . . lately.  Welcome to the most wonderful time of the year . . . Starting with September 1 through January 2!!!  There are so many savory dishes that I long to make but somehow, during the holiday season, I can never seem to get anything other than baking accomplished.  But that is okay.  Who doesn't love desserts!!!

Over the last two weeks I have made a couple (or more) different desserts that came out super fantastic.  And so now I will share them with you.

Pumpkin Cream Cheese Pie

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon pumpkin pie spice
• 1 frozen 9-inch deep dish pie crust
• Whipped cream, for topping

Directions

1. Preheat the oven to 350 degrees F.
2. Fit a piece of aluminum foil to cover the inside of the pie shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
3. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, pumpkin pie spice, and ginger, and beat until incorporated.
4. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

This is slightly different than a traditional pumpkin pie, but you will be amazed at what a difference the cream cheese makes.

Cherry Cream Cheese Pie

Ingredients

• 1 (8 ounce) package cream cheese, at room temperature
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 (9-inch) Oreo cookie pie crust
• 1 (21-ounce) can cherry pie filling, chilled

Directions

1. In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.
2. Top the pie with the pie filling just before serving.

Pumpkin Cupcakes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Kosher salt
• 1 stick butter, softened
• 1/2 cup sugar
• 1/2 cup canned pure pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs

Directions

1. Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
3. In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
4. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely.

FROSTING

• 16 ounce can of vanilla frosting
• ¼ cup molasses
• ½ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice

DIRECTIONS

1. Mix all ingredients together.
2. Chill for 15 minutes before frosting the cupcakes.

And last but not least . . .

Peppermint Bark Brownies

Ingredients

• 1/2 cup of butter, melted
• 1 cup of tightly packed dark brown sugar
• 1 egg, lightly beaten
• 1 teaspoon of vanilla
• 1/2 teaspoon baking powder
• 1/8 teaspoon of baking soda
• Pinch of salt
• 1 cup of all-purpose flour
• ½ cup cocoa powder
• 1 tablespoon instant coffee
• 1 tablespoon peppermint extract
• 1/3 cup of crushed peppermint candy
• 1/2 cup of Pillsbury peppermint cake frosting
• 1 teaspoon peppermint extract
• Red sugar sprinkles

Directions

1. Preheat the oven to 350°F.
2. Lightly butter and flour an 8X8 pan. 
3. Whisk together the melted butter and sugar in a bowl.
4. Add the egg and vanilla extract and whisk.
5. Add the flour, baking soda, baking powder, cocoa powder, instant coffee, and salt, mix it all together.
6. Add the crushed peppermint candy.
7. Pour into the pan and spread evenly.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Allow to cool.
10. Mix peppermint extract with peppermint frosting.
11. Apply a thin layer of frosting to the brownies.
12. Sprinkle with red sprinkles.
13. Cut into squares and serve.

Aaaaaaaaaaaaand . . . I'm spent!!!

Freudian Fantasies

My mother and I were sitting around, drinking wine and watching Dick (starring Kirsten Dunst and Michelle Williams) when I got up to go get another glass of wine.  And somehow . . although I am not quite sure how . . . I ended up baking a cake.

Basically, I used a boxed cake mix and a can of frosting and a cocktail mix.  And I came up with something that was actually so damned delicious that I ate way more of it that I should have . . . and will promptly regret since I am diabetic and all.  LOL!!!

Seriously, I love love love tropical fruits.  Most especially mango and pineapple.  And a while back, my local grocery store had Pillsbury cake mixes and frosting on sale for $0.75 each, so I bought 10 cake mixes and 10 frosting and have been hoarding them.  (It never hurts to have cake and frosting on hand because you never know when you will need to spontaneously bake a cake!!!)

And since I like to experiment and mix things up, I couldn't just make any old cake, I had to do something different.

Here's what you need to make the most amazing Pineapple Mango cake.

INGREDIENTS:

• 1 box of Pillsbury Moist Supreme Pineapple cake mix
• (follow package instructions . . . 1 cup of water, 1/3 cup of oil, 3 eggs)
• 1 cup of Master of Mixes Mango Daiquiri mix
• 1 can of Pillsbury Creamy Supreme Vanilla frosting

INSTRUCTIONS:

1. Mix the cake mix according to the box instructions.
2. Add in one cup of mango daiquiri mix.
3. Bake according to box directions.
4. Open frosting and microwave for 1 minute until drizzling consistency.
5. Drizzle melted frosting over cake and allow to cool.

Please note that the cake will not rise and it will have a VERY moist consistency.  But it tastes so wonderful.  (My mom likes to pour a little half and half over hers while it is still warm.)

Try it.  Please.  And let me know what you think.

The things we can learn from cartoon rodents...

I admit it.  I love Disney movies!!!  And one of my all time favorites (because I can identify with the main character) is Ratatouille.  So, I decided to make Ratatouille.  But in my quest to find a suitable Ratatouille recipe, I realized that Ratatouille can be made in a couple of different ways.

I decided to make two different versions.

First I made a prettier, more colorful layered version (much like what Remy made in Ratatouille) and today I made the more traditional peasant stew version.  Both versions use the same ingredients, but one is more of a roasted vegetable dish and the other is more like a soup.

Ingredients:

• Large red bell pepper  (sliced)
• Large yellow squash  (sliced)
• Large zucchini  (sliced)
• Italian eggplant  (sliced)
• Fresh thyme
• 1 can tomato paste
• 1 can tomato sauce
• Fresh garlic (sliced thinly)
• Large onion (chopped)
• Olive oil
• Flat leaf Italian parsley
• Goat cheese (soft, not crumbled)
• Salt & pepper

First, for the cartoon version . . .

Directions:

1. Preheat oven to 375 degrees
2. Mix tomato sauce and tomato paste and pour into the bottom of a baking dish.
3. Stir in the chopped onion and sliced garlic.
4. Sprinkle with salt and pepper to taste.
5. On top of the tomato, onion and garlic, arrange slices of chopped vegetables from the outer edge of the pan into the center.  Let the slices overlap so that only a part of each one shows.  Alternate the vegetables to give it a "rainbow" look.
6. Drizzle olive oil over the top of the vegetables, sprinkle with fresh thyme and more salt and pepper.
7. Cover the dish with a piece of parchment paper and bake for 45 minutes.
8. Serve with a dollop of goat cheese and a pinch of fresh chopped parsley.

When I made this version, I did not add the goat cheese or the parsley.  (Honestly, I was so excited to try it, I just forgot.)  I also served the Ratatouille over a bed of rice.

Now for the stew version.  I used the same ingredients as above except I added a can of whole, stewed tomatoes and a container of chicken broth.  Also, I used minced garlic in this version instead of sliced.  And this is how I made it.

Directions:

1. In a large pot, heat a couple of tablespoons of olive oil, add onions and garlic, sprinkle with salt and pepper.  Let cook for about 5 minutes.
2. Add one can of tomato paste, one can of tomato sauce, and one can of whole stewed tomatoes.
3. Add in sliced yellow squash, red pepper, zucchini, and eggplant.
4. Add a handful of fresh thyme, stem and all.  Also add in about 1 tablespoon of fresh copped parsley.
5. Bring to a boil, reduce heat and simmer for 30 to 45 minutes.
6. Remove thyme stems and discard.
7. Serve topped with a dollop of goat cheese and a pinch of fresh chopped parsley.

I served this stew with buttered cornbread and it was so delicious.  When the goat cheese starts melting into the stew, it gets so creamy and beautiful.

It's beginning to taste a lot like Christmas!

So, as I was out shopping today, I saw, completely by accident, these bottles of crushed peppermint candies.  I thought . . . "I could totally use those!!!"  So, I bought two bottles.  (World Market - $2.99 each)

Then when I got home, I remembered that I am supposed to go have dinner with my baby brother and his wife this evening, so I decided to make a dessert to take with me.  And what could be better than some Chocolate Peppermint Cupcakes?

I used a box of Duncan Hines Devil's Food cake mix . . . but with a few twists!

Add:
1 tablespoon instant coffee powder
1-1/2 teaspoons pure peppermint extract
1 bottle (3.3 oz) of Festival Peppermint Crunch

I just mixed the cake according to the package directions but added in the coffee and peppermint extract.  Once it was well blended, I gently folded in the Peppermint Crunch.  Then I lined two standard muffin tins with white cupcake liners, scooped the batter into the cups using an ice cream scoop, and baked for 19 minutes.

When they were done, I let them cool completely then frosted half with white frosting and half with chocolate frosting.  And finally, I opened the second bottle of Peppermint Crunch and sprinkled some on top of each cupcake.

Sudden Tuesday Night Brownies

I got up an hour early this morning in order to get to work for a mandatory meeting.

I spent a long day at work solving other people's problems.

I came home, had a glass of wine and opened up the latest issue of "Cooking With Paula Deen" that came in the mail today.

ORANGE HAZELNUT BROWNIES!!!

Damn it . . . I don't have all of the ingredients that Paula Deen calls for.  So what!!!  I always alter and improvise . . . so I am making some brownies . . . Orange Pumpkin Pie Spice Almond Brownies!!!

Ingredients:

• 1 cup sugar
• 1/2 cup Dutch processed cocoa
• 1 tablespoon instant coffee
• 3 large eggs
• 1/2 cup melted butter
• 1 teaspoon strong orange extract
• 1/2 cup all purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3/4 cup Planters Pumpkin Pie Spice Almonds, chopped

Instructions:

1. Preheat oven to 350 degrees.
2. Line an 8-inch square baking pan with foil.
3. Lightly grease foil.
4. In a large bowl, stir together sugar, cocoa, and instant coffee.  Add eggs, melted butter, and orange extract.
5. Beat at medium speed with a mixer until smooth.
6. Stir together flour, baking powder, pumpkin pie spice, and salt.
7. Add flour mixture and 2/3 of the chopped nuts to the egg mixture, stirring until just combined.
8. Pour batter into prepared pan.
9. Sprinkle with the remaining nuts.
10. Bake for 22 minutes.
11. Cool completely.
12. Lift from pan using the foil as handles.
13. Remove foil and serve.

My mother said that these brownies just melted in her mouth . . . and she had never had a brownie do that before.

Please note . . . Cooking these brownies for 22 minutes leaves them slightly under-cooked in the center.  I particularly like my brownies this way, but if you like a more "done" brownie, you can cook these for up to 26 minutes, totally depending on your personal tastes.

So, my next two endeavors are going to be Ratatouille and Corned Beef.

Ratatouille . . . I want to make the kaleidoscopic, layered and beautiful version that was in the cartoon Ratatouille . . . and not the soggy, peasant stew version.  So I found a recipe for Ratatouille's Ratatouille . . . and I will be making it this coming weekend.

And some time between Thanksgiving and Christmas I plan to try my hand at making homemade corned beef and Thousand Islands Dressing.  Why?  Because I want to . . . and I want to make homemade Reuben sandwiches.  YAY!!!  ***DROOL***

Keep watching for these and other new, fun, and interesting dishes!

Southern Cooking At Its Finest

I've never cooked a Creole/Cajun dish before.  But we all know that Southerners just have to have their Cajun fare whenever they can get it.  And, I hate to admit it, but the Cajun food they serve in the Midwest . . . honey, that AIN'T Cajun!!!  (LOL!!!)

Anyway . . . there was a great recipe for Chicken and Andouille jambalaya in my new Paula Deen's Southern Cooking Bible, so I decided to take a shot (with a couple of alterations from her book).  (SPOILER:  DELISH!!!)

INGREDIENTS:

• 2 tablespoons canola oil
• 1 tablespoon butter
• 3/4 pound Andouille sausage
• 1 yellow onion, chopped
• 2 green bell peppers, chopped
• 1 pound boneless, skinless chicken breast
• Salt
• Black pepper
• 2 garlic cloves, chopped
• 1 teaspoon thyme
• 41 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon celery seeds
• 2 bay leaves
• 3 cups chicken broth
• 14-1/2 ounce can diced tomatoes
• 1-1/2 cups long grain white rice

INSTRUCTIONS:

1. In a large skillet with a lid, heat the canola oil and butter over medium heat.
2. Add the sausage and cook until browned.
3. Transfer the sausage to a bowl.
4. Add the onion and bell pepper to the skillet and cook for 2 to 3 minutes.
5. Lightly sprinkle the chicken with salt and pepper.
6. Add the chicken and garlic to the skillet
7. Cook, stirring, for about 3 minutes.
8. Add the thyme, smoked paprika, cayenne pepper, celery seed, and bay leaves.
9. Cook for about 1 minute.
10. Add the chicken broth and diced tomatoes and bring to a boil.
11. Return the sausage to the pan with the accumulated juices.
12. Sprinkle the rice evenly throughout the skillet.
13. Cover the pan and reduce heat to low.
14. Cook until all liquid has been absorbed and the rice is tender, about 15 minutes,
15. Remove from heat and let stand, covered, for 10 minutes,
16. Remove and discard the bay leaves.
17. Serve.

Bosses Day = Booze & Syrup

The law firm that my mother works for has an annual Bosses Day pot luck luncheon.  This year my mother decided that she wanted to take a pecan pie.  So I pulled out my handy Paula Deen cook books and found a recipe for a pecan pie with bourbon and molasses.  But since my mother prefers cane syrup, I changed the recipe up a little and this is what I came up with.

INGREDIENTS:

• 1 cup sugar
• 3 tablespoons melted butter
• 3 beaten eggs
• 2 cups pecan halves
• 2 tablespoons bourbon
• 1 frozen, unbaked, deep dish pie shell, 9-inch

INSTRUCTIONS:

1. Stir together the sugar and melted butter.
2. Add the cane syrup, eggs, pecans, and bourbon.
3. Stir until all ingredients are combined.
4. Pour the mixture into an unbaked pie shell.
5. Place on a heavy duty cooking sheet.
6. Bake for 10 minutes at 375 degrees.
7. Lower the temperature to 350 degrees and bake for another 25 minutes.
8. Cool on a wire rack before serving.

Time Flies . . . Playing Catch-Up

Wow!  It feels like just yesterday I posted but then I look back and see that it has actually been almost a month.

Well, last time I posted, I mentioned the new Paula Deen cooking utensils and cookware set.  I have since added a few more Paula Deen utensils . . . a French rolling pin, a frosting spatula, a slotted wooden spoon, and an ice cream scoop.  (My Paula Deen crockery utensil holder is now officially at capacity.  LOL!!!)

Now on to my cooking adventures.

Since my last post, I have cooked a few different things.  One of which was a battered and deep fried cabbage dish with a homemade tomato bacon wine sauce.  I got some photos of it, but I am missing some parts of the recipe.  (I kind of made it up as I went along.)  So I will eventually get around to posting that some day.  I also made a meal of Southern Pasta Carbonara for some visiting relatives from out of state.  I have the recipe for that, but since I was cooking at my brother's house, I forgot to bring my camera along and so I couldn't get any pictures.  Again, I will get around to posting that some day.

So for now we are left with three dishes I made that have two things in common . . . 1.)  They were AMAZING!!!  2.)  They are all my takes on some Paula Deen recipes.  (Yeah, yeah, so I like altering recipes a bit to make them my own.)  And then there is a cake I made . . . let us just start with that.

My older brother's wife celebrates her birthday on October 31.  (I'm a little jealous because I was born exactly 14 days too early to be a Halloween baby.)  So I decided to make her a "spooky" cake.  I used regular Duncan Hines cake mix and frosting, but you throw in some black sugar and chocolate Twizzlers and you get yourself a SPOOKY HALLOWEEN SPIDER CAKE.

I baked a plain white cake, two layers, and frosted it with plain chocolate icing.  Then I used my jumbo muffin tin and baked plain Devil's Food cupcakes.  (I gave away 5 and used one for the spider.)

I frosted the cupcake with white icing then completely covered the white icing with decorator's black sugar. I then piped two dollops of white icing onto one side of the cupcake and used just a dot of black decorating gel on the white to make the eyes.

Next, cut 4 chocolate Twizzlers in half and stick 4 into each side of the cupcake.  Bend them over and stick the other ends into the top of the cake.

Now you have a Spooky Halloween Spider Cake

Moving on . . . I'll post each of my other recipes and pictures in separate posts.  Stand by . . .

Kitchen Gadgets . . . Again

Shopping and I do not mix.  I go for groceries and I come home with almost $200 worth of new kitchen toys . . . and some groceries too!

Today I got a Mr. Coffee Keurig brewer.  That is something, at the least, since the actual Keurig brand was $100 more than the one I bought.

I also got a 12 piece Paula Deen cookware set.  I already had the HUGE Paula Deen covered skillet and a very big Paula Deen stock pot.  (As well as a Paula Deen Wooden spoon, tongs, whisk, and Spatula.)  So then of course I also had to buy the Paula Deen stoneware utensil holder.  Hahah!!!

The 12 piece set has 4 different sized pots with lids, two different sized skillets, a turner, and a spoon.

No more shopping for me . . . until payday at least.

My Favorite Month (Part Deaux)

Everything is just so exciting to me during this month.  And I can not help myself when I see a cute pan or cooking thing.  I just have to have it.  (And those 40% off coupons that Michael's keeps giving me do not help!!!)

So, after a long day of shopping and baking and a long night of baby sitting my 7-1.2 month old nephew, I am sitting in bed with a glass of wine, a bowl of Cheetos, and my lap top and wishing this sinus infection would just go away already.  So I decided to start posting some of my "Culinary Adventures" from the past two weeks.

Right now I am just going to focus on the baking.  Later (or tomorrow) I might get around to a new little recipe that I "invented" last weekend.  (Which, I might add, was super delicious!)

Let's start with the Halloween Gingerbread Cookies . . .

I headed off to Michael's this morning with my $40% off coupon and found a cookie pan for $9.99.  (Only $6 with the coupon!)

I also picked up some more Sparkle Gel.  I had black and orange that I bought last week to make the ghost cakes, but I grabbed some green and yellow this week.

So then I had to decide what kind of cookies to make.  I eventually settled on gingerbread cookies.  Who doesn't love warm, soft, chewy gingerbread?

Ingredients

• 4 cups flour, divided into 1-1/2 and 2-1/2 cups
• 1/2 cup dark brown sugar, firmly packed
• 3/4 cup molasses
• 2 eggs
• 1/2 cup butter or margarine
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon pumpkin pie spice

Directions

1. Combine 1-1/2 cups of flour with the brown sugar, molasses, eggs, butter, baking soda, salt and spices.
2. Mix together until blended and smooth.
3. Add the remaining flour and mix until the dough becomes stiff.
4. Press a spoonful of dough into the cavities of the cooking pan.
5. Bake for 6-1/2 minutes at 375 degrees. 
6. Let cool on a wire rack.
7. When completely cooled, enhance designs with icing.

With the cookies out of the way, I decided Ii wanted to make some cupcakes in my new silicon molds/cupcake pans.  I bought one that does Jack-O-Lanterns and one that does Oak Leaves and Pumpkins.

I decided to make just a white cake and color it orange with food color.  And what flavor?  Why orange of course!!!

Ingredients

• 1/3 cup shortening
• 1-1/2 cups flour
• 3/4 cup sugar
• 2-1/2 tea spoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg
• 1-1/2 teaspoon vanilla extract
• 1-1/2 tablepoon orange extract
• Red & yellow food coloring

Directions

1. Spray the molds with non-stick cooking spray and place on a flat baking sheet (for stability).
2. In a large mixing bowl, beat together the shortening, flour, sugar, baking powder, salt, approximately half of the milk, egg, vanilla extract, and orange extract.
3. Best until well blended.
4. Pour in remaining milk.
5. Beat until smooth.
6. Add red and yellow food coloring and beat until you achieve your desired shade of orange.
7. Pour batter into molds.
8. Bake at 375 degrees for 15 to 20 minutes.
9. Cakes are done when a wooden toothpick inserted in the center comes out clean.
10. Place on a wire rack and cool completely.
11. Enhance the designs.

I just really wish that it was safe and appropriate to give homemade treats to kids on Halloween.  If it was, like it was when I was a child, I would make these cookies and cupcake and hand them out to the trick-or-treaters.  Oh well,  Until then, my family will have to suffer with eating all this wonderful food.

My Most Favorite Month of The Year

HAPPY OCTOBER!!!!!

Good evening to you all, my loyal and devoted minions!

Today I bought a wonderful cupcake pan that makes ghost topped cupcakes.  So, being that it is October, the best month in the whole year, I decided to make some ghostly cupcakes for my family and I.

I got the cupcake pan at Michael's for $7.99 . . . a real bargain if you ask me.

Then I kind of cheated and I used Duncan Hines Dark Chocolate Fudge cake mix and Pillsbury White Vanilla Frosting.  But, in my own defense, I did add some pure orange oil extract to the cake mix to make it more interesting.  (And believe me, it is delicious!!!)

I also bought some tubes of orange and black glitter gel for decorating.  I lined each ghost, gave them little smiley faces, and wrote "BOO" across each one.

Then, I had a bunch of batter left over, so I just put it in a regular cupcake pan and made simple round cupcakes.  But I frosted them in white then used the glitter gel to outline each one and write "BOO" across those as well . . . had to keep with the theme don't ya know!

Even if you aren't baking from scratch, you can still have fun with boxed mixes.  Try it next time you make a cake or cupcakes.  Throw in a nice flavored extract and see what you get.  (I noticed they had peanut Butter extract too.  I think that would be AWESOME in chocolate cookies!)

I may have won the battle, but it is still war!

So, today was a day just like any other Tuesday.  Got up.  Had breakfast and coffee.  Took a shower.  Did my make-up and hair.  Got dressed.  Went to work.  And so on and so on and so on . . .

But this evening as I was having dinner, I was watching Cupcake Wars on Food Network and I suddenly got this overwhelming craving for a chocolate cupcake.  So, I headed straight for the kitchen and starting digging through the pantry and this is what I came up with.

Cupcakes

• 1-1/2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup cocoa powder
• 1/2 cup vegetable oil
• 1 cup water
• 1 teaspoon apple cider vinegar

1. Mix all of the ingredients well with a mixer.
2. Bake at 350°F for 25 minutes.

Frosting

• 1/4 cup butter
• 1 cup and 2 tablespoons powdered sugar
• 1/4 cup and 1 tablespoon unsweetened cocoa
• 1/4 teaspoon vanilla extract

1. Mix all ingredients together until smooth and creamy.

These came out so soft and moist and rich!  I even surprised myself.

Just like my Granny used to make...

Beef stew and cornbread is my favorite cold weather meal.  And I like it the way my great grandma, my grandma, and my mother make it.  I personally have never made cornbread from scratch before, but here's to trying, right?

So today I decided to try it . . . homemade beef stew and corn bread from scratch!

Beef Stew
(There are no specific measurements for the beef stew.  It is all up to your own personal tastes.  And you can use any veggies that you like or happen to have on hand.)

• Beef stew meat
• Seasoned meat tenderizer
• Garlic powder
• Black pepper
• Salt
• Potatoes (cut into cubes)
• Carrots (sliced)
• Onion (cut into large pieces)
• Frozen peas
• Frozen okra
• Tomato sauce

1. In a skillet, heat a very small amount of cooking oil.  Add your meat and sprinkle with seasoned meat tenderizer.  Cook until just brown on the outsides.
2. Transfer the meat into a large soup or stock pot.  Pour in 3 cans of tomato sauce.  Add more seasoned meat tenderizer, salt, pepper and garlic powder to taste.
3. Add in carrots, potatoes, onion, peas and okra.  Cover with water.
4. Cook over medium heat until vegetables are tender.

SIDE NOTE:  When chopping veggies for this (or anything at all) do not throw away potato skins, onion ends, carrot chunks . . . keep every scrap of vegetable you have left over.  Why?  Homemade vegetable broth of course!!!

Throw all your scraps and pieces into a pot of water with some salt, pepper and garlic and cook it down until the vegetable pieces are almost mush.  Then strain it out and you have perfect broth that you can freeze to use in any dish that calls for a broth.

And with this method, you control how much salt goes into your broth and you don't have to worry about preservatives either.

If you find yourself with not enough veggie bits to make a broth, toss what you have in a freezer bag and save them until you have more.  Once you've collected enough, make yourself some broth.

For this particular batch of broth i used carrot ends, carrot peels, potato peels, onion ends, red bell peper, green bell pepper, red cabbage, green cabbage, cilantro and garlic cloves.  Once it was cooled to room temperature, I poured it into a freezable container, put on the lid and stored it in the freezer.  It will be a perfect base for the next time I make veggie soup.

And now for . . .

Buttermilk Cornbread

• 2 cups Aunt Jemima Corn Meal Mix (This eliminates having to add flour, salt and baking powder.)
• 1-1/2 cups buttermilk
• 1 Egg
• Shortening

1. Mix all ingredients in a bowl until smooth.
2. Use the shortening to grease the bottoms and side of an 8" baking pan.
3. Bake at 425 degrees or 20 to 25 minutes until a toothpick stuck in the center comes out clean.

Then all you have to do is butter your cornbread, put some stew in a bowl and enjoy a quick, easy and delicious home cooked meal.

Two completely unrelated thoughts . . .

Idea # 1:

Cookbook . . . we all have them.  But sometimes you come across one that you just can not live without.  I came across one when I was a kid, though I didn't know it at the time.

Someone named Sharon gave this cook book to my mother for Christmas in 1979.  I was 7 years old.  But it seems like this book has been in my family for my entire life.

The book???

Better Homes & Gardens:  All-Time Favorite Recipes


I know!  I know!  You must be thinking I have lost my mind.  What kind of cook book is this for a girl who loves exotic, artistic, and foreign foods?  How could she possibly find satisfaction is a cook book full of all-American, everyday dishes?

Simple!  Above all else, I am Southern!!!  And this book seems to cater to the Southern in.  If nothing else, the Sweet Best Ever Muffins are simply to die for!!!  By themselves, amazing!  But there are so many ways that you can improvise, alter and improve such a simple recipe!

"A collection of 1,007 recipes for main dishes, cassseroles, barbecue, vegetables, breads, and deserts."

But it is not just the versatility of the Best Ever Muffins.  It is EVERYTHING in the entire book.  Everything in the book can be customized to suit your personal tastes.  (Believe me.  I've had this book and have been cooking from it since I was 7.  YES!  This is the book that taught me to cook.)

Highlights from All-Time Favorite Receipes:
Sweet Best Ever Muffins
Swedish Pot Roast
Swiss Bratwurst Melt
Stuffed Pepper Cups
French Onion Soup
Finnish Chestnut Fingers

Then there comes a book that amuses me as well as inspires me to cook amazing and fantastic dishes.  The second book?

The Mafia Cookbook by Joseph "Joe Dogs" Iannuzzi


Joe Dogs is a legitimate former Mafioso . . . a member of the Gambino crime family who turned star witness for the FBI.  Okay, so maybe normally I'd turn my back on a Fed Snitch . . . but in this case, he wrote a brilliant cook book.

The Mafia Cookbook is a fascinating, entertaining and hilarious blend of recipes and stories and recipes from a true, traditional Southern Italian cook/Mafioso.

The cover says it best . . .

"With 37 new foolproof recipes of Mob favorites to die for, as well as the full story of 'Cooking On The Lam,' in which Joe goes from 'mobster' to 'protected witness'."

Highlights from The Mafia Cookbook:
Manocotti Marinara w/ Mint
Savory Sauteed Artichokes Sicilian-Style
Cicoria Insalata (Dandelions Greens Salad)
Steaks Cognac

 Okay . . . I have a million other cook books that I could talk about.  But those are my favorites.  So now . . . on to the second random idea I've had tonight . . .

Idea # 2

I think I may be 3/4 of the way into inventing a new recipe.  I realize that nothing in this world is new or unique, but I have been doing a lot of research on my idea and I have not yet found one single recipe that does what I am thinking about in my head.

Want a hint?

All I am willing to reveal at this point is that it involves cabbage.  That is all I will say for now.  Stay tuned for something so epic and awesome and AMAZING!!!

Glenn Danzig & The Art of Holiday Cooking

How often is it that a person can remember the first time they ever heard a certain word?

I remember the first time I ever heard the word Samhain.  It was in the original Halloween film, directed by John Carpenter and starring Jamie Lee Curtis and Donald Pleasence.  I remember Donald Pleasence, as Dr. Loomis, explaining the significance of Samhain and Michael's penchant for killing on that particular night.  It stuck with me through many years.

My horror and fascination with Samhain led me into researching and studying other religious belief systems.

I worked with a guy (whom I still consider a friend) who saw me through many of my religious fascinations.

He was there when I studied Tao and Confucius.  He gave me the critical eye when I became interested in Hindu and Islam.  And when I threw myself headfirst into Krishna he finally asked . . . "What are you looking for?"

And I had no idea how to answer him.

Even though I knew, deep in my heart and soul what I was looking for, I had absolutely no way of expressing it in words to another human being.  I tried my best to explain to him what exactly it was that I wanted, but nothing seemed to make sense.  And I believe we just left it at . . . "Clarity".

But what does this have to do with cooking you might ask?  Well, it has a lot to do with cooking.

As we come upon the Autumn season again, it is time to turn back the clock to a time when things were simpler and more . . . natural than they are today.  Lets think back to a time before cell phones and computers and radios and televisions.

Imagine what it must have been like for the poor and uneducated when it came to protecting and taking care of their families, friends and loved ones.  No one knew for sure what they were doing.  They knew what they had been taught by whomever was in control at the time.  And we all know that history is written by the victors.

With that said, let me get to the point of this post.

Food is life.  Without it . . . there is no life.  We (humans) and animals and plants and every other living entity on this planet must have food of some kind.  So why shouldn't that food be blessed and infused with the power to protect those that are consuming it?

One thing that always fascinated me about Krishnas (and influenced me to be a vegetarian for more than 10 years) is that they believe that we should NEVER eat anything that results in death.  I realize that may be a very ambiguous statement, but let me try to explain.

If you slaughter and eat a cow, you have taken a life.  If you eat a vegetable that is a root, you have taken a life.  How?  The root of a plant is the life of the plant.  If you dig up the root, you have killed the plant.  Carrots, onions, potatoes . . . they are roots.  When you dig these plants up and eat them, you are killing the plant.  Whereas, if you eat a berry or a nut or a piece of fruit from a tree or a vine . . . the plant continues to grow and produce food.  But if you eat a root (carrot, onion, etc.) that plant is gone and no longer has the ability to produce food.

Get it?  I'm not saying that you should follow this strict regime that the Krishnas have laid out for themselves. I am just saying that you should have respect and revere ALL living beings.  Even plants.

Okay, so as Autumn approaches and the time for Harvest and Samhain and All Hallows Eve draws near, let us take a page from the book of (literally written by) Silver Ravenwolf . . . Don't just slop some food together and throw it on a table to serve.  Take a minute to appreciate and respect what nature has given you. And give nature thanks for her bounty.

ADAPTED FROM "HALLOWEEN" BY SILVER RAVENWOLF
(Why not try some of these when cooking during the Autumn holidays?  It couldn't hurt.)

General Ingredient Blessing
Lay out all ingredients for whatever dish you may be preparing.  Hold your hands out over the ingredients.  Envision pure white light entering the ingredients.  Circle your palms five times over the ingredients and say:

"From the East, the Air brings wisdom.
From the South, the Fire brings creation.
From the West, the Water brings love.
From the North, the Earth brings stability.
From the center, Spirit brings blessing."

Tap the kitchen counter 3 times and say . . . "The love is sealed."

Once you have all of your ingredients in the simmering pot . . . or casserole, or cake pan, or pizza pan, or toaster, or microwave . . . put your hands over it and repeat three times . . .

"Three angels came from the East
Bringing blessings upon this feast
The first said, "I banish all negativity."
The second said, "May you never thirst."
The third said, "May you never hunger."
In the name of the three, so mote it be."

With your hand or a wooden spoon, make the sign of the equal armed cross ( + ) over the food, then tap the spoon, or your fingers, lightly on the stove and say . . .

"This work is sealed.  Blessings of Vesta upon us."

And then when it is time to serve the Samhain feast, there is even a blessing for that.  (And yes I am still paraphrasing from Silver Ravenwolf.) . . .

Samhain Serving Blessing


Hold your hands over the cooked food and say . . .

"The golden rays of sun kissed grain
Sweet drops of rain caressed the fruit
Streams of moonlight danced in the fields
Sending energy into the root.
Blessings of the Mother
Strength of the Father
Unity of love.  So mote it be."

Make the sign of the equal armed cross ( + ) above the serving dish.  Tap the dish once and serve with a smile!

Now. . . go out and do some research and find the PERFECT Autumn/Halloween/Samhain recipes to use these blessings on and have some fun with your family, friends, and loved ones.

Blessed be.

Pumpkin . . . It Ain't Just For Pie Anymore

It's for soup too!

I love pumpkin.  But I don't like pumpkin pie.  So I found another way to cook pumpkin where I get the flavor, but not the weirdness of pie.

BLACK BEAN PUMPKIN SOUP


Ingredients: 

• 1 tablespoon olive oil
• 5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
• 1 red bell pepper, chopped
• 3 cloves garlic, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried thyme
• 2 cans (15 oz. each) black beans, rinsed and drained
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (14.5 oz.) no-salt added diced tomatoes, undrained
• 1 can (14 fl. oz.) vegetable broth
• 1/2 cup water
• 1/2 teaspoon salt or more to taste
• 1/8 teaspoon paprika or more to taste

Directions:

1. Heat oil in large saucepan over medium heat.
2. Add green onions, bell pepper and garlic.
3. Cook, stirring occasionally, for 4 to 5 minutes or until soft.
4. Stir in cumin and thyme.
5. Cook, stirring occasionally, for 1 minute.
6. Add beans, pumpkin, tomatoes and juice, broth and water.
7. Bring to a boil. Reduce heat to low.  Cook for 10 minutes.
8. Stir in salt and paprika.
9. Top each serving with green onions.