Cookie Week is here!!! And a Giveaway!!!

Welcome to Cookie Week here in Stephanie's Kitchen! I have been hard at work in the kitchen all week trying to come up with the BEST cookies for you all!  I am a cookie lover at heart.  I've been making cookies for as long as I can remember.  I love to make them and I love to eat them.  I thought it would be so much fun to devote an entire week to the cookie!  And along with that, I wanted to do a cookbook giveaway to show my appreciation of all who support my blog.  I have enjoyed starting this blog and trying to keep up with it for the last 6 months.  I have discovered my passion of baking through it all, and I've been having so much fun being in the kitchen!  I have made so many friends along the way. 

So, the first order of business is the giveaway.  I have 2 cookbooks, both of which are devoted to the cookie. First, is Martha Stewart's Cookies Cookbook (one of my all time favorites).  

The second one is a darling cookbook called Cookies Galore by Jacqueline Bellefontaine.  
Both are great cookie cookbooks with fabulous recipes and ideas! So all you need to do is leave a comment on this post and tell me what your all time favorite cookie is.  That's it!  The deadline is Thursday, July 3rd, 2008 at Midnight.  I will announce the winners Friday morning.  Tell your friends and other foodie friends and I would greatly appreciate it!  My all time favorite cookie is the classic Chocolate Chip Cookie.  Crispy on the outside and ooey gooey in the center, hot and fresh out of the oven.  Total comfort food for me. 

Next order of business, Cookies - Day 1!  I am definitely showing you this one first because it is my new favorite.  Oh. My.  If you like mint and chocolate, you are going to love this one. Total bliss.  I found a recipe in Martha Stewart's Cookie cookbook called Chocolate Mint Sandwich Cookies.  The link is to her website where she has posted the recipe.  I decided to change it up a bit and make it my own.  I used her basic cookie recipe, but changed the filling and chocolate coating.  This cookie is total heaven let me tell you! It has the same components as a chocolate covered mint oreo cookie, but when you make it from scratch, it just taste sooo much better!  It really wasn't all that difficult either.  The dough takes no time at all, and after you chill it for an hour, all you have to do is bake, frost and dip.  It's worth any time it does take, I promise!  I had a 1 1/2 inch flowered shaped cookie cutter that I used, and it was the perfect size.  A two bite cookie is perfect when it is as rich as these are.  But trust me when I say that you can't eat just one! Instead of a chocolate ganache, which I thought might be a bit to rich for my taste, I used a basic mint frosting and coated the tops of the cookies with a mixture of semi sweet and white chocolate.  Perfection in a cookie!  I hope you enjoy it as much as I did!

Be sure to check back each day for a new recipe and don't forget to enter the fabulous giveaway!

Chocolate Mint Sandwich Cookies

cookie dough adapted from here

For the cookies:

1 cup unsweetened Dutch-process cocoa powder

1/2 cup plus 2 tablespoons all-purpose flour

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 large egg

Confectioners' sugar, for work surface

For the mint frosting:

2 cups confectioners' sugar

2 teaspoons mint extract

5 tablespoons heavy whipping cream (use milk if you prefer)

For the glaze:

4 ounces best-quality semi-sweet chocolate, very finely chopped

2 ounces best-quality white chocolate, very finely chopped

1. In a mixer, beat the butter and sugar until light and fluffy, about 3 minutes.  Add the egg and mix until well combined.  In a separate bowl, whisk together the flour and cocoa.  Add slowly to the butter mixture just until combined.  Divide in half and make a disk.  Wrap with plastic wrap and refrigerate about 1 hour.  

2. On a work surface covered lightly with confectioners' sugar, roll out dough to 1/4 inch thickness. Using a 2 inch cookie cutter (I used 1 1/2 inch) cut out dough and place 1/2 inch apart on cookie sheets lined with parchment paper.

3. Bake in a 350 degree oven for about 10-12 minutes.  Let cool completely on wire racks.

4. Meanwhile, make the frosting.  In a mixer, beat the confectioners' sugar, extract and cream until light and fluffy.  Frost one cookie and place another cookie on top.  Repeat with remaining cookies.

5. In the microwave or double broiler, melt the semi-sweet and white chocolate until smooth. Let cool slightly.

6. Dip one side of the cookie sandwich into the melted chocolate and place chocolate side up onto the wire rack.  Repeat with remaining cookies.  Place in refrigerator until chocolate is set. Enjoy!!

Daring Bakers Challenge

This month's Daring Baker's Challenge was hosted by Kelly of Sass & Veracity and Ben of What's Cooking. The recipe of the month...Danish Pastries. When I first saw what the challenge was, I got really excited. Pastries are on my list of favorites, and anytime I can make something from scratch that you can buy in a delicious bakery, I'm in. And than I started to read the recipe and instructions. My enthusiasm quickly fell to a startling hault. I was very overwhelmed and didn't know if I could pull this off. That is why I love the daring bakers. I would never even attempt something like this on my own. But I love to reach outside my box and try new things when I have the motivation. So, after reading the recipe over about 45 times, I realized that I was building it up to be something so difficult, when really, it was so simple. I started to break the recipe down, and as soon as I got my hands in it, it became a cinch! It was time consuming, but after the dough was made, everything else was a piece of cake! And it was so much fun too! Thanks for the great recipe, and I will definitely make these again and I am dying to try new variations.


For the actual braid, I decided to go with the traditional apple filling, because apple is one of my favorites. It was soooo delicious! Than I made some different little pastries filled with raspberry preserves and cream cheese, lemon curd and of course, chocolate croissants! I just have to say that I am really proud of myself for giving this a go, and actually succeeding!


DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom (I used cinnamon)
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped (I omitted this one)
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.
Don't forget that Cookie Week starts Monday, with a great giveaway and some awesome cookie recipes!  Be sure to check in everyday and enter the giveaway!

Tastespotting is back!!!

Food Gawker never liked any of my photo's.  Let's hope the new Tastespotting has better taste...

Simple Chocolate Mousse!

Okay, so this recipe was supposed to be very "easy".  And for the most part it was....  So, I have a little something to confess.  I have not an ounce of patience in my body.  None.  Whatsoever. Just ask my 2 kids.  They know firsthand that their Mother is the most impatient person on the planet.  Thank goodness they love me anyway!  But, this mousse did not love me.  I loved it, don't get me wrong.  Loved it.  I loved the richness and the chocolaty flavor just satisfied my sweet tooth.  In fact so much, I probably don't need to eat chocolate for the next month.  Okay lets be honest.  I'll probably pig out on chocolate tomorrow.  But it was good.  You're wondering when I'm going to get to the point, right?  So, I have such a problem when a recipe says..."Cool until room temperature".  Butter, egg whites, you name it.  I just sit there watching it.  For example, in this recipe you melt the chocolate over a double boiler, or in my case a glass bowl sitting on top a sauce pan filled with water..same thing.  Anyways, I melt the chocolate and set it aside hoping that it would cool to room temperature by the time I was done whipping the egg whites.  I was wrong.  I knew I was wrong.  But I added the egg whites to the warm melted chocolate anyways, knowing I was probably going to screw something up.  I did it anyways, remember...no patience?  So, if you decide to try this recipe, which I totally think that you should, just please, please remember to cool the melted chocolate all the way to room temperature.  Don't make my mistake.  You will have a smooth, mouth watering mousse that you will want again and again.  You will want to make it for all of your friends so that they will call you a chocolate genius!  If you do as the recipe says, you will most likely have a much richer, darker mousse than I.  It was still delicious, we just had some bits of semi-sweet chocolate throughout the mousse that you are not supposed to have.  I just pretended like I put mini chocolate chips in the mousse, and so I still enjoyed the experience.  So, a pretty drawn out post...sorry.  I was just really mad at myself and my impatience!  Learn from me.  :)

Simple Chocolate Mousse

adapted from Sweet Melissa Baking Book

5 1/2 ounces best-quality semisweet chocolate, coarsely chopped

3 large egg whites at room temperature

1/4 cup granulated sugar

1 2/3 cups cold heavy cream

1 teaspoon pure vanilla extract

2 tablespoons confectioners' sugar

1. In a top of a double boiler set over simmering, not boiling water, melt the chocolate, stirring occasionally.  Remove from the double boiler and set aside to cool to room temperature.

2. In the bowl of an electric mixer set over a pot of simmering, not boiling water, whisk the egg whites with the sugar until the sugar has dissolved (feel with your fingers for sugar grains at the bottom of your bowl).  Transfer the bowl to the electric mixer fitted with the whip attachment, and whip until the peaks are stiff but not dry.  

3. Add one-quarter of this meringue to the cooled chocolate and whisk to blend.  Gently fold in the remainder of the meringue until mostly incorporated (it can be slightly streaky at this point).

4. In the clean bowl of the electric mixer, whip the cream, vanilla, and confectioners' sugar to medium-soft peaks.  Gently fold the whipped cream into the chocolate meringue mixture until just incorporated.  

5. Transfer the mousse to a serving bowl, or pipe it into individual bowls.  Cover the bowls with plastic wrap and refrigerate for 1 hour, or until set.

Serve chilled, garnished with fresh berries, if desired.  The mousse may be kept in an airtight container in the refrigerator for 2 days, or frozen for up to 3 weeks.

Creamy Ranch Chicken

Simple.  Delicious.  Satisfying.  Need I say more? I saw this recipe in one of my food magazines and I just knew I had to try it.  Crispy bacon in a creamy ranch sauce with chicken and noodles. How can you honestly go wrong? It was done in a matter 20 minutes.  My husband compared it to a Carbonara, and I guess it was similar, but the ranch seasoning gave it a tangy taste that I just loved.  If your family loves saucy meals, you might want to double the sauce, it really didn't make a huge amount.  

Creamy Ranch Chicken

adapted from Better Homes and Garden's Quick and Easy Recipes

start to finish: 20 minutes

serves about 4

6 slices bacon

4 skinless, boneless chicken breast halves, cut into bite size pieces

2 tablespoons flour

2 tablespoons ranch dry salad dressing mix

1 1/4 cups milk

3 cups dried medium noodles(I used egg noodles)

1 tablespoon finely shredded Parmesan cheese

1. Start your water for your pasta. Cook noodles according to package directions.

2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.

3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly.  Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken.  Stir in milk.  Cook and stir until thickened and bubbly.  Cook and stir 1 minute more.  Stir in bacon.

4. Serve the chicken over the noodles.  Sprinkle with Parmesan cheese. Enjoy!

Doughnut Muffins

I like to try recipes from other food blogs once in a while, and while I was glancing at Genesis of a Cook a couple of weeks ago, she had posted about Doughnut Muffins.  If you use the words "doughnut" and "muffin" in a sentence and make a recipe out of it, I'm all in!  I knew I had to try them out. These muffins were really delicious.  They could have been a little bit moister, but the flavor was phenomenal! My husband loved them, and he is pretty picky!  My daughter loved them, mostly because the tops are dipped in cinnamon and sugar, one of her favorite combinations!  Every drop was eaten, and that is pretty rare in my house.  So, if they sound irresistible to you too, give them a try!

Doughnut Muffins

 

For Muffins:

3 cups flour

3/4 cups sugar, plus 1/8 cup of sugar

1/2 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon ground cinnamon

1/2 cup butter, softened

1 teaspoon vanilla

2 large eggs

3/4 cup milk

1/4 cup heavy cream

For Topping

1/4 cup butter, melted

1 cups sugar

1 tablespoon ground cinnamon

1. Preheat oven to 350 degrees.  Line a standard muffin pan with muffin cups.

2. In a large bowl, cream the butter and the sugar.  Beat in the eggs, one at a time, until just mixed in.  In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon.  Combine the vanilla, milk and heavy cream.

3. With a spoon, mix a quarter of the dry ingredients into the butter mixture.  Then mix in a third of the milk mixture.  Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry.  Mix until well combined and smooth, but don't over mix.

4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup.  Bake the muffins until firm to the touch, about 25-30 minutes.

5. To finish, melt the butter for the dipping mixture in a small bowl.  Combine the cinnamon and sugar in another bowl.  When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Starting next Monday the 30th of June, it will be Cookie Week in Stephanie's Kitchen!  There will be an awesome giveaway that you don't want to miss, so stay tuned!

Gooey Chocolate Caramel Cake

Oh. My.  If you have never tasted this cake before, not only are you seriously missing out on a truly sweet experience, but it is probably one of my favorite cakes in the world.  Yes, that is a powerful statement.  And I have a little secret...I use a boxed cake mix.  Of course, you can make your cake from scratch if you like.  But for some reason, it's just the perfect recipe using a box. And why not? Taking a shortcut now and then isn't gonna kill you.  I promise.  This is one of the most simple cakes I make, but it is truly the sweetest and most perfect balance of taste and texture.  After the cake cools, you get to poke holes in it.  It's my favorite part.  It feels so wrong but so right at the same time.  It is than smothered in both hot fudge and caramel sauce. It seeps into the holes so with every bite you get fudge, caramel and cake.  Yum.  Top it with Cool Whip, chocolate chips and toffee bits, and you've got yourself one amazing cake.  Try it. You will fall in love.  You'll thank me later.  

Oh, and stay tuned for a giveaway coming soon.  It's gonna be great!

Gooey Chocolate Caramel Cake

1 box devil's food cake mix

1 jar hot fudge sauce

1 jar caramel sauce

1 8 oz. tub Cool Whip

mini chocolate chips

toffee bits

1. Grease a 9 x 13 cake pan.  Bake the cake according to package directions.  Let cool completely.

2. After cake has cooled, poke holes in cake.  Warm both the hot fudge and caramel slightly in the microwave, just enough so that the sauces are pourable.  Pour both sauces over the top of the cake.  Let the cake sit for about 15 minutes to let the sauces seep into all the holes.

3. Top the cake with the Cool Whip.  Top the Cool Whip with chocolate chips and toffee bits. Enjoy!

Buttermilk Baked Chicken

I love Fried Chicken.  Actually, I love anything fried.  I wish I hated the smell of fresh hot chicken jumping out of hot oil and fresh hot donuts too.  But I don't hate it.  It is definitely comfort food to me.  But I try not to eat fried food very often.  I found this recipe for Buttermilk Baked Chicken and since I was craving fried chicken, I decided to try this variation.  It actually tasted like it just jumped out of the fryer.  But our little secret...it didn't.  Baked in the oven, this chicken came out crispy and juicy in all the right places.  In this recipe you use homemade bread crumbs, made with white bread.  The bread crumb mixture is soft and fluffy, and I really liked it.  It was so different from those mealy store bought crumbs, which by the way, I use all the time.  But I might use this recipe more often, because it tasted fresher and so much better!  Yum!

Buttermilk Baked Chicken

adapted from Great Food Fast, Martha Stewart

serves 4

Vegetable oil, for baking sheet

8 slices white bread

1 cup buttermilk

1 teaspoon hot-pepper sauce

course salt and pepper

3/4 cup grated Parmesan cheese (2 1/2 ounces)

1 teaspoon dried thyme (I used parsley, onion powder and garlic powder)

4 pounds chicken parts (preferably legs, thighs, and wings) rinsed and patted dry

1. Preheat the oven to 400 degrees.  Generously rub a baking sheet with oil.  In a food processor, pulse the bread until it turns into coarse crumbs.

2. In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper.  In a separate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.  (or spices of your choice)

3. Place the chicken in the buttermilk mixture, turning to coat evenly.  Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back in to the bowl; dredge in the breadcrumb mixture, turning to coat evenly.  Place the coated chicken pieces on the prepared baking sheet.  Leave enough space between the chicken pieces so that they crisp evenly all the way around.

4. Bake until the chicken is golden brow, about 35 minutes.

Note: I let the chicken sit in the buttermilk for a couple of hours to make it even more tender and juicy.  

Cinnamon Chocolate Apples and a Meme!

I have been using these bags for quite a while now, and I must say that I buy a lot more fresh vegetable since using them. They take no time at all in the microwave and add some butter and salt before cooking and they turn out perfect and flavorful! And the very best part is NO CLEAN UP! Yes, that is pure heaven to me. After I bought them last, I turned through the recipes that were inside the package and found a recipe for these Cinnamon Chocolate Apples and I had to have them right then and there. These are soooooo good! I can't even explain. Cut up some apples, add some chocolate and spices and in 3 minutes you have soft, tasty apples. How can that not be the best thing ever? You must try them! Make sure you drizzle some melted milk chocolate after they have cooked, and it just puts the cherry on top! This recipe easily serves 4 people, so make sure you half the recipe if you are not wanting to eat 4 whole apples!  Kids will eat this up like it's candy!  My daughter fell in love and asks for these apples all of the time now!


Chocolate Cinnamon Apples

Combine in Medium or Large bag:
3 ounces milk chocolate, coarsely chopped
1/4 cup raisins
4 teaspoons slivered almonds
1 tablespoons sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons heavy cream
4 medium Granny Smith Apples (I used Gala and Granny Smith) cored and sliced into 1/2 inch wedges (peel if you prefer)

1. Seal Ziploc Zip 'n Steam bag and shake to mix ingredients Place bag in microwave.
2. Cook on full power 2-3 minutes or until apples have softened. (I did 3 1/2 minutes, I like them really soft)
3. Allow bag to stand 1 minute before handling. Gently shake and squeeze bag to combine the melted chocolate and warm cream to smooth sauce.
4. Open bag and allow to cool slightly before serving.
5. Drizzle with additionally melted chocolate, if desired.

And now for a Meme!

I have been tagged twice now for a meme, once from Megan from Megan's Cookin and Bunny from Bunny's Warm Oven. And though I don't usually do these, I think it's quite fun to learn more about the person behind the blog, so I decided to go for it!

The Rules:

Each participant answers questions about her/himself.  At the end of the post the participant tags 5 people.  Their names are posted letting them know they've been tagged.  They then have to read the participant's blog.  The tagged let's the tagger know when he/she's posted his answers.  Here we go!

What was I doing 10 years ago?

Wow, I was a year out of high school and just finishing my first year of college.  I had just met my future husband.  I was pretty much just working, playing, and trying to figure out what I wanted to be when I grew up....

What are five (non-work) things on my to-do list for today?

1. Mail my many Father's Day cards. (I'm a procrastinator)

2. Play with my kids.

3. Work on my blog.

4. Figure out what in the world to make for dinner?

5. Sweep my floor for the 10th time today.  (My daughter decided to empty out my spice cupboard this morning on to my kitchen floor!)  

Five Snacks I Enjoy:

Chocolate

Chocolate

Chocolate

Oranges

Strawberries

Things I would do if I were a billionaire:

Pay off my house and travel the world with my family!

Places I have lived:

Illinois

California

Oregon

Utah

Jobs I have had:

Arby's (my first job)

ZCMI (a department store)

America First Credit Union

Goldenwest Credit Union

Mom/Waitress/Cook/Maid/Wife

I tag:

All of Y'all!  Do it, it's fun!

My Daughter The Baker

I went to the Williams-Sonoma store a couple of days ago.  My absolute favorite store on the planet!  I found the cutest little 6 inch kids cake pan, made especially for kids.  It came with a little recipe on the back and everything.  I had to get it of course!  So we went home and put our aprons on and did some baking!  My 3 year old daughter loves to cook with me in the kitchen. This was the first time I actually let her measure everything out and mix it and the works.  She was very excited and very proud.  She insisted on hot pink frosting, so that is what she got.  She couldn't wait until after dinner to share her special cake with us, and it was actually very good! Just thought I'd share...

Heavenly Angel Food Cake

I'll make this a short post, because I've been behind lately and I need to catch up.  But that means some time in the kitchen!  I love Angel Food Cake.  I love the soft texture and the sweet flavor.  I love to cover it in Strawberries and Cream and enjoy the decedent flavor combination.  Growing up, my Mom would make Angel Food Cake and make a chocolate pudding filling, and cover it in a mixture of chocolate pudding and whipped cream.  She'd top it all off with chopped Hershey's milk chocolate bars.  Yum!  I will show that soon, but for now, I made it into a strawberry shortcake.  This recipe does take a dozen eggs, but if that does not intimidate you, try this because it is heavenly!

Angel Food Cake

adapted from an vintage Betty Crocker Cookbook

1 cup cake flour

1 1/2 cups confectioners' sugar

12 egg whites (1 1/2 cups)

1 1/2 teaspoons cream of tarter

1/4 teaspoon salt

1 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon lemon extract (or almond extract)

1. Heat oven to 375 degrees.  Stir together flour and confectioners' sugar; set aside.

2. In a large mixer bowl, beat egg whites, cream of tartar and slat until foamy.  Add the granulated sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks.  Gently fold in flavorings.  Sprinkle flour-sugar mixture, 1/4 cup at a time over meringue, folding in gently just until flour-sugar mixture disappears.  

4. Push batter into ungreased tube pan, 10 x 4 inches.  Gently cut through batter.

5. Bake 30-35 minutes or until top springs back when touched lightly with finger.  Invert tube pan on funnel, or bottle; let hang upside down until cake is completely cool.

Slice and cover with sweetened strawberries and cream, or cover with anything you like.  It is also delicious plain!

Twisted Peanut Butter Cups

My addiction to Costco has hit an all time high.  Maybe it's the 2 million pints of strawberries for only $5.99.  Or maybe it's the totally awesome rotisserie chicken for $4.99.  Or maybe it's there freakin' cookbook section that gets me everytime.  They may not even be the best or even most well known cookbooks, but the fact that they are like $10 makes me become the victim of an overly obsessive cookbook disorder.  I know that I don't need them.  But they sit there, staring at me screaming "pick me, pick me!" So, I cave.  Yesterday, I caved.  I usually have second thoughts once I've hit my driveway.  Why did I buy that freakin' cookbook? But, this time I found one recipe that really jumped out at me.  Yes, one recipe.  Maybe down the road I can get some new ideas from it, but for now, one recipe.  It is Pillsbury's Best of the Bake-Off Winners.  I found a recipe for Choco-Peanut Butter Cups that I knew I couldn't die without trying.  Just my kind of treat.  So I went home and made it.  All I can say about this recipe can be summed up in just one word.  Yummy.  Yes, it may be lame, but it is one of my favorite descriptive words when it comes to food.  I can't help it.  It must be the little kid in me.  But it's true.  These peanut butter cups are yummy.  It is basically a peanut butter cookie stuffed with peanut butter mixed with half white chocolate and half semi-sweet chocolate.  Try them out and I bet that you will agree. Very rich, but very yummy.  Yum, yum, yum.  Okay, enough of that.  Obviously, the recipe being from the Pillsbury cookbook, calls for store bought peanut butter cookie dough.  But I made my favorite Sweet Melissa recipe, and it was perfect.  So do as you wish! I decided to rename this recipe Twisted Peanut Butter Cups, it just sounded more interesting to me.  But call them what you want! Enjoy this one!  Splurge!!!!

Twisted Peanut Butter Cups

adaped from Pillsbury Best of the Bake-Off Winner Cookbook

24 cookie cups

1 roll (16.5 oz) refrigerated peanut butter cookie dough

(or homemade recipe)

1 cup white chocolate chips

1 1/2 cups creamy peanut butter

1 cup semi sweet chocolate chips

2 oats n honey crunchy granola bars (I used Nature Valley), crushed (3/4 cup)

1. Heat oven to 350 degrees.  Grease 24 mini muffin cups with cooking spray or shortening.  Cut cookie dough into 24 slices.  Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4 inch rim above top of cup (dust fingers with flour if necessary).  Bake 10-15 minutes or until edges are deep golden brown.  Cool in pans on wire racks 5 minutes.  With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons of filling.

2. Meanwhile, in 2 quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly.  Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate for 10 minutes.

3. In same saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly.  Divide chocolate mixture evenly on top of the white chocolate mixture in each cup (about 1 tablespoon each).  Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour.  Remove from muffin cups before serving.

After baking, poke the cookie down so that you have room for the yummy filling.

Fill with the white chocolate peanut butter mixture, and chill.

Fill with the chocolate peanut butter mixture.

Top with crushed granola bars and you now have one twisted peanut butter cup.  

A Birthday, Red Velvet Cupcakes and A Love Hate Relationship

First of all, a very Happy Birthday to my dear sweet Mother!  Happy Birthday Mom.  Thanks for teaching me all that I know in the kitchen and in life.  Thanks for being my best friend.  

I decided that for my families Birthdays, I will be making there favorite cupcakes for them, as a special treat just for them!  My mom's favorite is Red Velvet Cake.  So, I searched my cookbooks for the perfect recipe.  I had to go with my Sweet Melissa Baking Book again.  I knew I just couldn't go wrong. So far, I have made:

Sweet Muffins

Blueberry Almond Granola

Cinnamon Buns

Chewy Peanut Butter Cookies (post to come)

And now, I've tried her Red Velvet Cake, which I made into cupcakes.  (If you notice in the picture that my cake is not so red, it's because I ran out of red food coloring!)  Anyways, I was a little hesitant making cupcakes out of a cake recipe, I haven't had much luck in the past.  They always seem a little too dense and they seem to cave in the middle.  But today, while going through my cookbooks, I read in my Cake Doctor Cookbook how to accomplish this task successfully! I'll quote from the cookbook: 

"How to turn your favorite cake recipe into muffins or cupcakes? It's possible with almost any recipe, but you'll have the best results if the cake is sturdy in structure, containing 3 to 4 eggs, possibly a package of pudding mix, not too much liquid, and just a few add-ins like chocolate chips and nuts.  Yet, the only way to know for sure is to just give the recipe a go.  I prefer to line muffin pans with paper liners, but you can spray them with a misting of vegetable oil spray. Fill the cups from two-thirds to three-quarters full, bake at 350 degrees."  

Well this recipe, my friends, worked perfectly.  I have to say this is one of the tastiest cupcakes that I've ever made.  Not only were the flavors out of this world, but the texture was absolutely perfect.  Not too dense, not to heavy.  I haven't experienced many red velvet cakes in the past, so it was hard to compare, but the mixture of a small addition of cocoa powder and cinnamon made this sweet and satisfying!  I've decided that I now have a love/hate relationship with my dear friend Sweet Melissa.  Her cookbook alone has made me gain 5 pounds!  Everything I've made has been so decedent and there is no possible way to eat just one bite, or just one serving.  If you can do it, I'd like to know your trick!  I might have to hide this book away, because I might be in trouble.  But it is nice to know that if I ever need a recipe I can count on, this is the one to go to!  I did use a different recipe of frosting for these cupcakes. I decided try a White Chocolate Cream Cheese frosting to top them off.  It was a perfect combination!  I hope you like them Mommy!

Red Velvet Cake or Cupcakes

makes 1- 9 inch cake or 24 cupcakes

For the cake:

3 3/4 cups all-purpose flour

3 tablespoons best-quality unsweetened Dutch-processed cocoa powder

2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda

1 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons pure vanilla extract

2 1/4 cups sugar

1 1/2 cups vegetable or canola oil

3 large eggs

1 1/2 teaspoons red wine vinegar

2 teaspoons natural red food coloring

For the frosting:

6 ounces white chocolate, coarsely chopped

1 pkg (8 ounces) cream cheese, at room temperature

4 tablespoons butter, at room temperature

1 teaspoon pure vanilla extract

3 cups confectioners' sugar

Before you start:

Position a rack in the center of your oven.  Preheat the oven to 350 degrees.  Butter and flour two 9 x 2 inch round cake pans, or line a cupcake pan with cupcake liners.

To Make The Cake:

1. In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, and salt until combined.

2. In a small bowl, whisk together the buttermilk and vanilla.

3. In the bowl of an electric mixer fitted with the whip attachment, cream the sugar and oil. 

Add the eggs and beat well.  Add the vinegar and food coloring and mix to combine.

4. Add the flour mixture to the batter in three batches, alternating with the buttermilk mixture. Mix well after each addition.  Scape down the sides of the bowl.  Beat well for 10 more seconds.

5. Divide the batter evenly between the prepared cake pans, or cupcake pans.  Bake for 35 to 40 minutes for cakes, or 20-22 minutes for cupcakes, or until a wooden skewer inserted into the center comes out clean.  Remove to a wire rack to cool for 20 minutes before turning the layers or cupcakes out onto the rack.  Cool completely before filling or frosting.

To make the frosting:

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute.  Remove the bowl and stir until smooth.  Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl.  Beat with an electric mixer on low speed until well combined, 30 seconds.  Stop the machine.  Add the melted white chocolate and blend on low speed until just combined.  Add the vanilla and 2 1/2 cups of the confectioners' sugar, and blend on low speed until the sugar is incorporated, 30 seconds more.  Add more sugar as needed to make the frosting spreadable.  Increase the mixer speed medium and beat until the frosting is fluffy, 1 minute more.

3. Frost the layers, top and sides of your cakes, or top your cupcakes. 

Blueberry Almond Granola

I love the smell of granola slowly cooking in a warm stove.  There is nothing quite like it.  It smells the whole house of yummy goodness.  And you just can't wait until it's done and you can bite into the beautiful aroma and taste the delicious flavors.  This particular granola is from my all time favorite cookbook.  Every single thing I have made out of The Sweet Melissa Baking Book has been a success.  It is a book I can count on if I'm in the mood for something truly delicious. I'm looking forward to conquering every recipe.  This granola is not only good for you, but it is so flavorful and perfect with yogurt and fresh strawberries, which is how I like my granola.  You can use any dried fruit in this recipe, but I chose dried blueberries.  It was perfect.  

Blueberry Almond Granola

5 cups rolled oats

3 cups rye flakes (similar to rolled oats, you can find them at natural food stores)

1 cup unsalted shelled sunflower seeds

1 cup roasted shelled pumpkin seeds

1 cup whole natural almonds

1/2 cup dry milk powder

1/2 cup canola or vegetable oil

3/4 cup clover honey

3/4 cup pure maple syrup

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 cup dried currants

1 cup dried cherries  

1 cup golden raisins

(I used 3 cups dried blueberries instead of currants, cherries and raisins)

Position a rack in the bottom and top thirds of your oven.  Preheat the oven to 250 degrees. Line two cookie sheets with parchment paper or aluminum foil.

1. In a very large bowl, combine the oats, rye flakes, sunflower and pumpkin seeds, almonds, and dry milk powder.

2. In a medium saucepan over medium-low heat, whisk together the oil, honey, maple syrup, cinnamon, nutmeg, cloves, allspice, and ginger and bring to a simmer, 3 to 4 minutes.

3. Pour the hot mixture over the oat mixture, and mix well to combine.

4. Divide the granola equally between the prepared cookie sheets, spreading it evenly into a single later.  Bake for 1 1/2 to 2 hours, stirring eery 15 minutes, until golden.  Remove to a wire rack to cool completely.

5. Break up the granola into a bowl.  Add the currants, cherries, and raisins (or blueberries) and mix thoroughly.

The granola keeps in an airtight container at room temperature and in the refrigerator for up to 1 month.