Showing posts sorted by relevance for query Recipe. Sort by date Show all posts
Showing posts sorted by relevance for query Recipe. Sort by date Show all posts

Tuesday, August 16, 2011

The Best Meal I Ever Ate - Part 2

The Best Meal I Ever Ate - Part 2
On Sunday, I made the best Ice Cream I ever ate. It was Coconut Cream Ice Cream.




Ingredients:

  • 2 large eggs

  • 3/4 cup sugar

  • 2 cups heavy or whipping cream

  • 1 cup milk

  • 1 can (15 oz) coconut cream, such as Coco Lopez

Whip the eggs until light and fluffy. Add in the sugar a little at a time and continue whipping until completely combined. Pour in the cream and the milk and the coconut cream and blend well.

I froze this in two batches. The ice cream freezer suggests that you only fill the container about 60% full. I did that with this recipe and it still made a full container of ice cream.

This recipe makes a very smooth and creamy ice cream. It froze very well and was just like eating premium ice cream, only better. The Coco Lopez has tiny bits of coconut in it. It's not like coconut flakes. Much smaller. So delicious.

I thought this recipe was not as sweet as some of the other recipes we have used and I liked that better. You can use this same base recipe without the coconut cream. I think next time I will make vanilla ice cream using this base recipe. Or maybe chocolate? The possibilities with this base are endless.

Everyone in my house agrees - this is the best ice cream we have ever eaten.


What is coconut cream? Where do you find it in the grocery store?

It's in the mixed drinks section. It is often used in pina coladas.







- Posted using BlogPress from my iPhone

Wednesday, February 9, 2011

Paula Deen's Snow Ice Cream Recipe

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We did not have record snowfall like some other places did today. But we had enough snow to make some snow ice cream.

After supper tonight, we made some snow ice cream using a Paula Deen recipe that I found online the other week.

I was not sure how it would turn out, but it really was good.

Here is the recipe. (Yes, it is really this simple.)

Take a large pan of clean snow. Mix in one 14 oz can of sweetened condensed milk. Stir. Enjoy!

We added a little chocolate to some of it and that was good too.

If you try it, let me know what you think.


- Posted using BlogPress from my iPhone

Keywords: Paula Dean's Snow Ice Cream Recipe

Paula Deen's Snow Ice Cream Recipe

Tuesday, February 3, 2009

Nutter Butter Banana Pudding Trifle

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Note: Another new post below.


This weekend, I made a Nutter Butter Banana Pudding Trifle. I found the recipe in the February 2009 issue of Southern Living magazine. I made the "quick and easy" version of the recipe. (See below.)


Nutter Butter Banana Pudding Trifle


3 cups milk
2 (3.4 oz pkgs) instant vanilla pudding mix
1 tsp vanilla extract
8 oz sour cream
5 medium-sized ripe bananas
1 (1-lb) pkg Nutter Butter cookies
1 container Extra Creamy Cool Whip


Place milk, vanilla, and instant pudding mix in a large bowl. Beat with electric mixer at medium speed for 2 minutes or until thickened. Let stand for 5 minutes and then add sour cream. Mix well. Chill pudding in refrigerator.


Cut bananas into 1/2-inch slices. Break cookies into thirds.


Spoon half of pudding mixture into a 3-qt bowl or pitcher. Top with banas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with Cool Whip. Cover and chill. Garnish, if desired.


The Verdict


Mike really liked this new recipe. He said it was better than my banana pudding recipe. *sniff* I thought it was okay, but not great. The Nutter Butter cookies added a bit of gritty texture I thought. It was quite rich with the peanut butter cookies and the Rich and Creamy Cool Whip. I would make it again for Mike though.

Have you tried a Nutter Butter Banana Pudding Trifle? What did you think? Let me know if you have any questions about the recipe. I'd be happy to help.

Tuesday, August 9, 2011

My Fave Summer Essential - Ice Cream!

My Fave Summer Essential - Ice Cream!
The other week, we talked about one of the summer essentials -Watermelon. Now we are talking about another one - Ice Cream!





A few weeks ago, Mike ordered me an electric ice cream maker. It's a Whynter model that has a compressor in it. You don't have to freeze the bowl and it does not require ice or rock salt or anything.




You just pick your recipe, mix them up, and pour them into the mixing bowl. Then just set the timer and the waiting begins.

For most recipes, it takes about an hour to freeze. And a batch makes about 1.7 liters of ice cream. I'll do the conversion for you ... That's about a half gallon.

This ice cream machine makes a very rich and creamy ice cream. It almost does not have the consistency of the traditional homemade ice cream. It's much smoother and creamier.

I will post some of the recipes we have tried so far. Tonight, we made Coke Float Ice Cream. But ours was Pepsi Float Ice Cream. It turned out really good.

When the time ran out after 60 minutes, we each had a small bowl of ice cream even though it was not completely frozen. It was good, but it was not as creamy as some of the other recipes.

Since the batch was not completely frozen, we turned it on and let it run some more. After about 20 more minutes, it was so smooth and creamy. It was sooooo good!

Okay, okay here is the recipe:





2 cups sweetened condensed milk

2 large cans evaporated milk

1 pint milk (that's 2 cups)

Soda to fill the rest of the container

I halved this recipe so that it would fit in my ice cream freezer. I think I would have liked a little more Pepsi in it, but no more would fit. Maybe next time I will leave out some of the milk and add more Pepsi.

This is a very simple recipe, but it is very good.

- Posted using BlogPress from my iPhone

Sunday, January 23, 2011

Mike's Birthday Lunch With Family

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Today after church, we went to lunch at one of our favorite local Mexican restaurants for Mike's birthday.  I think we had a party of 18 if I counted right.

Noah was ready to drink his bottle pretty much as soon as we got there.  So he had lunch while everyone else munched on chips and queso and tortillas.  Then he was ready to smile at everyone and play.

Mike's mom made him a Mexican Cake for his birthday.  It was so so good!  I don't have her official recipe, but I found one online that sounds pretty close.  Maybe she will read over the recipe and tell me if it's good or not.  I'm betting she doubles the recipe for the icing though.

Here's the recipe I found:

MEXICAN CAKE  

Read more about it at www.cooks.com/rec/view/0,1749,149163-238201,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
2 c. sugar
2 eggs
2 c. flour
2 tsp. soda
1 (20 oz.) can crushed pineapple
1 c. pecans
Pinch of salt


Cream sugar and eggs. Add flour, soda and salt. Mix well. Add pineapple and pecans. Bake at 300 degrees for 45 minutes.


MEXICAN CAKE ICING

1 (4 oz.) Philadelphia cream cheese
1 c. powdered sugar
1 stick butter
1/2 tsp. vanilla


Mix well and put on cooled cake.

Friday, April 21, 2017

Easter Breakfast: Fruit Pizza

Easter Breakfast: Fruit Pizza
On Easter morning, we had fruit pizza for breakfast. This recipe is so easy to make ahead and is really delicious and cute. 

Fruit Pizza

Here's the recipe I used.

Ingredients:

  • 2 rolls refrigerated sugar cookie dough
  • 8 oz cream cheese
  • 1 1/2 cups powdered sugar
  • Small tub Cool Whip, 8 oz
  • Assorted fruit
  • 1 cup fruit juice
  • 3/4 cup sugar
  • 3 tsp cornstarch


Spread 2 rolls refrigerated sugar cookie dough into a sheet pan. Bake for approximately 14 minutes until the cookie crust is slightly browned. Let cool.

In a small bowl, combine the cream cheese and powdered sugar. Add Cool Whip.  Spread over cooled crust.

Top with fruit. I used bananas, strawberries, blueberries, peaches and kiwi. You can use pretty much any fruit that you like, either fresh or canned. I used canned peaches and everything else was fresh.

Glaze: In a small saucepan over medium heat, combine fruit juice, sugar, and cornstarch. Whisk until mixture comes to a boil and thickens a bit. Spoon over fruit pizza.

Refrigerate overnight or until ready to serve.

This recipe can be customized to your liking. I accidentally picked up one roll of sugar cookie dough and one roll of chocolate chip cookie dough so I just used what I had.  It was still good.


Sunday, January 18, 2009

Recipe - Reeses Cups

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I had a very special request for the Reeses Cup recipe that I made at Christmas. I wish I had a picture of the final result. I took pictures of everything else I made at Christmas, except that!

Reeses Cups

Melt together in microwave:
1 1/2 cups peanut butter
2 sticks margarine

Add:
1 lb powdered sugar

Mix well and spread into buttered pan. Top with melted chocolate chips and 1/2 block paraffin melted. Chill. Cut into squares.

Enjoy!


*****************************************************

Okay that's the "official" recipe - not a lot of detail. I use creamy peanut butter and a 9X13 pan. I think the hardest part is the melted chocolate on the top. I have tried the paraffin, but I didn't like the way it turned out (eww!). The real problem is that the topping is hard to cut without it cracking. This year, I tried putting a few squares of white almond bark in with the chocolate chips. That worked better, but I ended up letting the pan sit out on the counter for a half hour or so until the chocolate was softened a bit and then cut it into squares.

Have you ever run into a similar problem when working with chocolate? What worked best for you?

Friday, May 12, 2017

The Best Cinnamon Rolls With Thick Ooey Gooey Maple Cream Cheese Frosting

The Best Cinnamon Rolls With Thick Ooey Gooey Maple Cream Cheese Frosting
A few months ago, I made a batch of cinnamon rolls for Mike's work. It was a lot of work! I started off using my hand mixer, but the dough was way too much for it. I ended up doing all the kneading by hand. They were good, but it was way too difficult.

After that, I told Mike that if he wanted more cinnamon rolls he was going to have to get me a Kitchenaid mixer. He told me to go get one. So I did. Since then, I've made several batches of cinnamon rolls for different occasions.

Want to see how I make them? I figured you'd want to know. The recipe is below along with some handy tips from me!



    uncooked cinnamon rolls in round cake pans


    The Best Cinnamon Rolls with Thick Ooey Gooey Maple Cream Cheese Frosting Recipe:

    Rolls:
  • 2 cups milk 
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 1 package Active Dry yeast
  • 2 large eggs
  • 6 `1/2 cups all-purpose flour
  • Filling:
  • 1/2 cup butter, softened
  • 1 cups lightly packed brown sugar
  • 1 tablespoons ground cinnamon
  • Frosting:
  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 2 teaspoons maple extract
  • Pinch of salt
  • 1 pound powdered sugar
  • 1/4 cup milk or more for consistency

Directions
1. In a medium sauce pan, add milk, butter, salt and  sugar. Heat until just below the boiling point. When it starts steaming and bubbling around the edges, remove from heat and let cool until approximately 120 degrees F.

2. Transfer milk mixture to the bowl of your stand mixture fitted with the dough hook attachment and add yeast. Let sit for about 5 minutes until the yeast starts to foam.

3. Add eggs and mix until combined. Add flour a little at a time until the dough pulls away from the side of the pan. The dough should be soft and only slightly sticky.  Add more flour if needed. Knead for 3 minutes.

4. Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise until doubled in size.

5. Divide the dough in half. Use a rolling pin to roll each half of dough into an 18-inch by 12-inch rectangle. Try to make it as square as possible on the sides. 

6. Spread one stick of softened butter over each rectangle. Sprinkle with cinnamon and sugar. Pat it lightly with the palm of your hands.

7. Starting with the long end, roll the dough into a tight log. Pinch the ends together and turn the log over so that the seam is facing down. 

8. Cut each log in half, then cut each portion in half again, forming four equal sections. Cut each of the four sections in thirds. You will end up with 12 cinnamon rolls from each log. 

9. Place cinnamon rolls into round four cake pan, two 9X13" pan, or one 11X17" pan or similar that have been sprayed with cooking spray. Cover with plastic wrap then a clean kitchen towel and let rise until double.

10. Preheat oven to 350 degrees. Bake cinnamon rolls 18-22 minutes until slightly brown on top.

11. For the frosting, beat together the cream cheese and butter until well combined. Add vanilla, maple flavoring, and salt. Mix well. Add in powdered sugar a little at a time. Add milk until desired consistency. Frosting should be thick but pourable. 


Rich cinnamon rolls covered in ooey gooey maple cream cheese frosting

Tips!
  •  If I don't have a lot of time, I like to heat my oven to 200 degrees then turn off the heat and put my bowl of dough inside to help it rise faster. 
  • You can punch the dough down if it has risen to the top of the bowl, but you're not ready to roll it out yet. Just let it rise again and then go on to the next step.
  • If I'm planning to take the cinnamon rolls somewhere, I usually bake them in disposable round cake plans. You can find these at most grocery stores or you can buy them in bulk on Amazon. I usually fit 6-7 rolls to a pan.
  • If you have some rolls that start to come unrolled when you're slicing and putting them in the pan, it's okay to just tuck the loose end under your cinnamon roll. It will still come out perfect.
  • I like to make this dough in the evening and wait to bake the cinnamon rolls until the morning. I do steps 1-9 the evening before and then cover the pans with foil and put them in the refrigerator overnight. In the morning, I take out the pans and let them warm up on the counter for maybe 30 minutes before I bake them (remove foil before baking.)  You can stack the round cake pans in the refrigerator, too. I think it helps ensure the cinnamon rolls will be even in height.
  • I also make the frosting the night before and just put it into a gallon sized zip top baggie. I put the bag of frosting in the refrigerator overnight and then just snip off the corner and pipe the frosting onto the cinnamon rolls after they bake.
  • These cinnamon rolls freeze well. After they have been frosted, let them cool and then put each cinnamon roll into a separate quart sized freezer bag. Or you can put several together in one bag. When you get ready to use them, just pull them out of the bag frozen and heat them in the microwave.
  • If you like bigger cinnamon rolls, you can skip the step where you half the dough and just make one 18-inch X 12-inch rectangle out of the dough. This would make 6 large cinnamon rolls. 
  • I've tried to double this recipe a couple times, but the dough is too much for my mixer to handle and it gets all stuck in the motor. If you want more dough, just mix up a second batch.

I love making the big, thick fluffy rolls. They are so delicious, but it's way too much for most people to eat.

huge cinnamon rolls on baking pans

They look great and would be wonderful if you want to impress somebody. You can make them for bake sales or people with big appetites.

huge frosted cinnamon rolls on baking pans

Or you can just eat them all up. Or freeze them. Or just eat them. 

Saturday, May 20, 2017

Mexican Conchas (Sweet buns)

Mexican Conchas (Sweet buns)
When I was looking for some Mexican-inspired desserts for Mike's potluck, I ran across a recipe for Mexican Conchas. Have you ever heard of these? They are sweet buns. They looked so cute and fairly easy to make so I decided to go for it.





Mexican Conchas Recipe
Adapted from SprinkleBakes.com

Sweet Buns:
1 package active dry yeast
1/2 cup warm water (110 - 115 degrees F)
1/2 cup lukewarm milk (110 - 115 degrees F)
1/3 cup granulated sugar
1/3 cup butter, room temperature
1 tsp salt
1 egg
3 1/2 cups all purpose flour

Sugar Cookie Topping:
1/3 cup granulated sugar
1/4 cup margarine
1/2 tsp vanilla
1/2 cup all purpose flour
Gel food coloring

To make the buns, dissolve yeast in warm water in the bowl of stand mixer. Add milk sugar, butter, salt egg, and 2 cups of flour. Stir together until well combined.  

Switch to the dough hook attachment and add the rest of the flour. Knead on medium speed for 3 minutes until the dough pulls away from the side of the bowl. Add more flour, if needed. 

Place the dough in a large, oiled bowl and turn the dough over to coat both side. Cover with greased plastic wrap and place in warm place to rise until doubled in size. 

To make the sugar cookie topping, beat the sugar, margarine and vanilla until light and fluffy. Add flour and mix until thick. Divide dough into three equal pieces and place each piece in a plastic sandwich bag. Add a few drops of food coloring gel and squish the dough until evenly colored. You may need to add more flour if the dough is too soft.

When the dough has risen, divide it into 16 even pieces. Form each piece of dough into a bun by tucking the corners under. (Do not roll between palms because this will make the dough tough.) Place the buns onto a baking sheet lined with parchment paper. 

Take the sugar cookie topping and divide into 16 even pieces. Take each piece of dough and press it between your palms until it forms a cookie disc shape. Moisten one side slightly and place it on top of each bun, wet side down. This will help the topping adhere to the bun. Use a cookie cutter or a knife to lightly score rings or swirls into the top of the cookie topping to resemble conch shells. Let buns rise in a warm place for approximately 40 minutes. 

Preheat oven to 375 degrees F. Bake buns for 18-20 minutes until lightly brown on the bottom.

 

Emily and I have really gotten a lot of use out of the new Kitchenaid mixer. We've made a lot of yeast dough recipes lately. And frosting. And some cookies. And on and on. 

What should we make next?


Sunday, April 30, 2017

Dark Chocolate Mousse Cups

Dark Chocolate Mousse Cups
One of the desserts I made for the baby shower was dark chocolate mousse cups. I don't know why, but I felt like we needed something chocolate on the menu.

I'd never made chocolate mousse before, but the recipe did not look too difficult. 

Dark Chocolate Mousse Cups

Ingredients
  • 9 ounces high-quality bittersweet chocolate, like Ghiradelli 60% cacao baking chips
  • 4 tablespoons (2 ounces) unsalted butter, diced
  • 4 teaspoons boiling water
  • 2 cups cold heavy cream
  • 6 large eggs, separated
  • 2 tablespoon sugar

Melt chocolate and butter carefully in the microwave, or use a double boiler. Add boiling water and set aside to cool slightly. 

Whip cold heavy cream until soft peaks form. Place in refrigerator. 

Whip egg whites and sugar in a separate bowl until soft peaks form.

When the melted chocolate has cooled to approximately 100 degrees F, stir in the egg yolks.

Fold half of the whipped cream into the chocolate mixture.

Fold half of the egg whites into the chocolate mixture. 

Fold in the other half of the whipped cream and the other half of the egg whites. 

Spoon or pipe into serving dishes.  Refrigerate until ready to serve.



I used a cake decorator tool to pipe the mousse into these serving cups. it was so easy! The cups came with tiny little spoons and it worked out perfectly. This recipe made about 30 mini dessert cups.

I also made some fresh whipped cream to serve on top along with a fresh raspberry.


These were a big hit and I'll definitely be making chocolate mousse again.

Monday, July 4, 2016

Happy 4th of July 2016

Happy 4th of July 2016
Happy 4th of July everybody! I hope you had a wonderful day celebrating with family and friends.

We spent the day with Mike's family.  We had some wonderful barbecue with all the fixings for lunch.  Then we spent the afternoon swimming and visiting around the pool.

I decided to make a new spin on a delicious classic - Butterscotch Delight.  It's a 4-Layer Delight made with butterscotch pudding instead of chocolate.  This recipe is one of my favorites and I think it could be made with many different kinds of fillings.  What about Lemon Delight? Or Strawberry Delight?

Here's how I made it:

Butterscotch Delight

Layer 1: 1 cup flour, 1 stick margarine (melted), 1/2 cup nuts, finely chopped. Press into greased pan. Bake 325 degrees for 25 mins.

Layer 2: 2 blocks cream cheese (16 oz) softened, 2 cups powdered sugar, 1/2 large bowl whipped topping. Mix and spread over cooled crust.

Layer 3: 2 small boxes instant butterscotch pudding, 3 cups milk. Mix together and chill.

Layer 4: Top with remaining whipped topping. Garnish with nuts, if desired. Chill before serving.



I make mine the "lower fat" way - just substitute in equal amounts "lite" whipped topping, 1/3 less fat cream cheese, and 1% or 2% milk. I have tried using lower fat margarine in the crust, but it doesn't really work so I stick with regular margarine.

Have you tried Butterscotch Delight? Did you like it better than the traditional 4-Layer Delight recipe?

Monday, January 21, 2013

Happy Birthday Mike!

Happy Birthday Mike!
Tomorrow is Mike's birthday so I made a cake for him tonight.

Mike's mom made him a cake this weekend so he wanted me to make him a non-traditional cake.  He wanted a Sopapilla Cheesecake.

I'm sure we'll do something fun tomorrow after work and then we'll eat cake!

Happy Birthday Mike!  I hope you have a great day.



Sopapilla Cheesecake
Adapted from Allrecipes.com

  • 3 (8 oz) packages cream cheese, softened
  • 1-1/2 cups sugar
  • 1-1/2 tsp vanilla extract
  • 2 (8 oz) cans crescent roll dough
  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 1 tsp cinnamon


1.  Preheat oven to 350 degrees.

2.  Beat together cream cheese, 1-1/2 cups sugar and vanilla extract in a bowl until smooth.  Unroll one can of crescent roll dough and press into a greased 9X13 pan, pressing together the seams.  Spread cream cheese mixture into pan.  Unroll 2nd can of crescent roll dough and form into a 9X13 rectangle (on waxed paper) then lay on top of cream cheese mixture in pan.

3. Drizzle melted butter over the top of the cheesecake.  Stir the remaining 1/2 cup of sugar with the cinnamon then sprinkle over the cheesecake.

4.  Bake in preheated oven until crescent rolls have puffed and turned golden brown, about 45 minutes.  Cool then cut into squares.


This is one of the few cheesecake sopapilla recipes that uses three packages of cream cheese, but it is just so so yummy.  This is the first recipe that I tried and it's the only recipe I have tried.


Monday, August 10, 2009

Happy Birthday Aunt Pat!

Happy Birthday Aunt Pat!

Today is Mike's aunt's birthday. I am sure she wouldn't mind me telling you that she's 68 years young today. I mean I didn't have to tell you, but you would have seen the number on the picture of the cake anyway.


We went out to Vickie's house on Saturday night for Aunt Pat's birthday party. The kids have been planning a variety show for us. They made us show tickets and programs and everything.

Madison and Sarah sang a couple songs.

Emily was not too keen on singing the songs that she had practiced. In her defense, she had not been feeling well the last few days.


Mason was a total show-off. He sang several songs for us.


Madison and Sarah even brought some props. We tried to tell Sarah that her cowgirl hat was on backwards, but she didn't seem to mind.

Bobby cooked us some really good burgers and we had lots of veggies from their garden. We had cake and Vickie made my 4-layer delight recipe that I posted the other week. It was really good! If you didn't try it, you can go here and get the recipe.

Thursday, March 19, 2009

Something Special

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Emily and I had a good day together. We played at home this morning then ran some errands and ate lunch and then went to the grocery store. When we came home, Emily didn't want to take a nap but she played on her bed (in the dark) for a long time. Seriously .. a long time. I was able to get a lot of things done while she was in her bed.

For supper tonight, I made something special. We had fried fish, french fries, and hushpuppies. In case you were wondering, a light cornmeal coating is the only way to go. And fry the fish until it floats!

For dessert, I made some homemade brownies. This recipe makes the best brownies. They are so tasty. I heart brownies.

Here's my recipe in case you're interested.


Brownies

6 T. cocoa powder + 1 T. oil
1 c. margarine
2 c. sugar
4 eggs
1 1/2 c. flour
1 t. baking powder
1 t. salt
2 t. vanilla
1 c. chopped nuts

Mix cocoa and oil. Add margarine and melt in microwave.
Cool slightly. Add sugar and eggs, mix well.
Add flour, baking powder, and salt to the chocolate mixture.
Stir in nuts and vanilla.
Pour batter into a greased 13 X 9 inch pan.
Bake at 350 degrees for about 30 minutes.

Tuesday, June 13, 2017

Catching Up

Catching Up

Last weekend, my parents came up to visit for a few days. For some reason, I did not take any pictures while they were here. I think we were just so busy that I didn't even think about it.

The kids were so excited that Grandmother and Granddaddy were coming to visit them.  Noah had been planning what all he wanted to show them since he found out they were coming. Emily wanted t show them her slime.  She's been talking about making slime for a week straight!

One morning, I took my laptop outside and let her make slime while I worked. She bought all of the supplies on her own and came up with the recipe from YouTube. It was messy, but she had a lot of fun.







While they were here, Mom and Dad helped us install some new shelving in our garage. It looks so much better. I'm surprised how much of a difference it made. We still have the same amount of stuff, but it's so much easier to see what we have. I wish I'd thought to take before and after pictures. I will have to get out there and take some "after" pictures this week though.

Granddaddy also put together Emily's Flickr Scooter for her. We all had fun riding that thing. Even Granddaddy took it for a spin. He was actually really good at it, too!

I hope you all are having a great week. It feels like this month is flying by. Before you know it, it'll be July!

Sunday, May 14, 2017

Mother's Day 2017 - Barbados Coconut Turnovers

Mother's Day 2017 - Barbados Coconut Turnovers
Happy Mother's Day to all the moms out there.

I didn't get to see my mother or my mother-in-law today, but I did get to spend some times with the ones who made me a mother.


We went to lunch after church.


This afternoon, Emily and I worked on an extra credit project for her social studies class. She and a partner had to pick a country and put together a presentation on it and make a specialty dish that the country is known for.

Emily and her partner chose Barbados. Her partner was out of town this weekend so I helped Emily with her dish. She wanted to make Macaroni Pie, but I was not sure if they would have a way to keep it refrigerated at school and then heat it up at the appropriate time so we picked another dish that could be served at room temperature.

We settled on Coconut Turnovers. She had to make enough to serve her entire class so that was a pretty big project. I thought they turned out great though. The bun is really soft with a nice crunch sugary topping and the inside is sweet and warm. YUM!


Barbados Coconut Turnovers Recipe
Adapted from Barbados.org

Dough
  • 2¾ cups all-purpose flour
  • ½ teaspoon salt
  • 4oz cold butter 
  • ¼ cup sugar
  • 4 teaspoons active dry yeast
  • 1 cup warm milk (approx 110-115 degrees F)
  • ⅓ cup sugar water (dissolve sugar in water)
  • Brown sugar
Filling
  • 2 cups grated or shredded coconut (fresh or frozen; NOT dried coconut)
  • ¾ cup white granulated sugar
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon almond extract

Instructions

Mix the flour and salt, then cut in the cold butter until you have a breadcrumb-like consistency.
In a separate bowl, mix the white sugar, yeast and milk.
Combine the wet ingredients with the dry, mixing to form a dough. Transfer the dough to a lightly floured board and knead gently for 1-2 minutes.
Place the dough in a lightly oiled bowl, cover, leave somewhere warm and let rise for about 1 hour (the dough should double in size).
Combine the filling ingredients in a bowl, stirring well so that the sugar begins to dissolve and the mixture is moist. Set aside.
Punch down the risen dough and lightly knead it for a minute. Cut the dough into 20 equal pieces. With each piece, roll into a 3-inch circle, place a heaping tablespoon of the filling in the center; spread the filling out to ½-inch from the edges. Lift one end of the dough to the other, folding and sealing the ends together. Form into a loaf shape.
Place each turnover on a greased or parchment-lined baking sheet, seam-side down. Cover and let rise for 30 minutes.
Brush turnovers with sugar water and sprinkle with brown sugar, then place in an oven preheated to 350F. After 18 minutes, brush again with sugar water, sprinkle with more brown sugar, and allow to bake for another 2-3 minutes. This will help develop a sugary crust. Remove from the oven and cool on racks for 15 minutes.
Turnovers are best eaten warm. 


Thursday, May 11, 2017

Emily's Salt Dough Map

Emily's Salt Dough Map
A few weeks ago, Emily's class made 3D salt dough maps in class.  We had to make the salt dough at home and send it to school in a plastic baggie and provide the pizza box and supplies to decorate the map, but they did the rest of the project in class.


Salt Dough Map South America

Salt Dough Recipe

4 cups flour
2 cups salt
2 Tbsp cream of tartar
1 1/2 to 2 cups water (add a little at a time until it's the consistency of Play-Doh)

Mix together the dry ingredients then add the water a little bit at a time until the dough is the consistency of Play-Doh. Don't be afraid to use your hands. Knead for a few minutes until smooth. 

I told Emily that we could whip up this dough really quick with the Kitchenaid mixer, but Emily said that her teacher said to mix it by hand. Okay fine. You can do it by hand, too. 

I thought Emily's map turned out GREAT! I was really impressed with it. She decorated it with acrylic paints and labeled it with a Sharpie marker. 




Tuesday, April 18, 2017

Easter Nest Cake

Easter Nest Cake

Last week, I had Easter on my mind so I made this cute Nest Cake.  I loosely followed this recipe that I found online.  I made mine with a lemon bundt cake and cream cheese frosting.

I filled my nest cake with Robin's Eggs and peanut butter M&M's eggs.

Noah doesn't particularly like coconut so he mostly ate the candy, but everyone else liked it.




Monday, July 25, 2016

Sunday Lunch

Sunday Lunch
On Sunday, Mike and I went to the Cheesecake Factory for lunch.  The kids are at Cousins Week at Grandmother and Granddaddy's house so it was just the two of us.  This is something that rarely happens these days.


I forgot to take pictures of my food!  But I had the sausage and ricotta flatbread and the fresh banana cheesecake.  Mike had the chicken alfredo and the strawberry cheesecake.  I liked his cheesecake better than mine.

He thought his cheesecake tasted a lot like the homemade cheesecake that my Aunt Judy makes.  It takes her hours to make it.  He wants me to get her recipe and try it out myself.

Sunday, February 20, 2011

Potluck Or No Luck?

Potluck Or No Luck?
Last Friday, my department has a potluck lunch at the office. My coworkers are mostly male so the result of our potlucks can be a bit of a mixed bag.

If we are lucky, the guys will bring something store-bought. And if we are really lucky, sometimes the wives will fix something. But these guys are a pretty smart bunch. They have a few ladies from other departments that they routinely invite to our food days.

So I brought a couple different dishes for food day. I fixed a chicken cheese ball and a double batch of Peanut Butter Cookie Cups. The double batch makes 48 cookies and there was not a single one left. So clearly that was the favored dish.


A contributing factor may have been the fact that my cookies were the only dessert present that day. But in any case, they were a hit!

My mother made these cookies for us at Christmas. I loved them then and I still love them now. I loved them so much that I made another batch this afternoon since we did not get any of the ones I made the other day.

Want the recipe? Okay, here goes!

Peanut Butter Cookie Cups

Ingredients:

Peanut butter cookie dough
Peanut butter cup candies

The first time I made these, I used a roll of refrigerated peanut butter cookie dough. Today I could not find the peanut butter variety in the refrigerated section so I picked up this packaged mix. You could also make your own dough.




I prefer the refrigerated cookie dough over the mix for this dessert. The mix seemed to have a grittier texture than I would have liked.

I used the Great Value brand of peanut butter cups. They have a creamy texture that I really like. Make sure you freeze the peanut butter cups ahead of time. This will make them easier to work with.





So, put mini muffin cups in your mini muffin pan. I suppose you could skip this step if you'd like. You might want to lightly grease the mini muffin tin before you start if you are not using liners. I used foil liners for mine.

Put about 1 tablespoon of cookie dough in each mini muffin cup. This amount seemed to work well with both the refrigerated dough and the packaged mix.

No need to roll the dough into balls or press the dough into the bottom of the cups. The dough will melt and rise perfectly inside the wrappers.

One package of refrigerated dough or one packaged mix both makes enough dough for 24 cookies.

Bake cookies at 375 for about 10 minutes. Cookies should be slightly brown but still soft when they come out of the oven.

While the cookies are baking, unwrap the candies and return them to the freezer.

As soon as cookies come out of the oven, press a peanut butter cup into the center of each one. The cookie will come up around the side of the candies.





You can put the tray of cookies into the refrigerator to cool or let them cool on the counter. The peanut butter cup centers will be quite soft for a while, but they eventually firm up.




Eat and enjoy!




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