'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.