Cara in the Kitchen

Fudge Pie

2008-10-23T11:45:00.000-05:00

This pie comes together in no time and it's sooo good! It puffed up in the oven, but then deflated a bit while cooling. I don't know if it was supposed to do that or if it just wasn't quite cooked all the way, but the final result was dense and delicious!

Fudge Pie
One stick butter, melted and cooled
2 eggs, well beaten
1 cup sugar
1/4 cup flour
1/4 cup cocoa
1 tsp vanilla

Preheat oven to 325. Combine all ingredients. Pour into regular size pie crust. Bake for 35-45 minutes. Cool, top with whipping cream or cool whip when serving.

Finally - cinnamon rolls!

2008-07-24T20:25:00.000-05:00

Finally in that not only am I blogging them almost 2 weeks after I made them, but I've been meaning to make them for MONTHS, due in no small part to typing copious notes at the G-Mills about their Pillsbury brethren (also known as cin rolls, cinn rolls, C-rolls and CRs). I was a little nervous about making them, because the extent of my yeast work is quite small, but they turned out well! My only complaint is that they dried out pretty fast in the fridge, even though they were sealed up in a Pyrex (I love Pyrex!) container with a lid.

This recipe comes from Bridget at The Way the Cookie Crumbles. Check it out!

Cinnamon Rolls (adapted from Cooks Illustrated’s The New Best Recipe)

Dough:
½ cup milk
7 tablespoons unsalted butter
½ cup warm water (about 110 degrees)
1 envelope (2¼ teaspoons yeast)
¼ cup (1¾ ounce) sugar
1 large egg, plus 2 large egg yolks
1 ½ teaspoons salt
4-4 ½ cups (20 to 21¼ ounces) unbleached all-purpose flour, plus more for dusting the work surface

Filling:
¾ cup packed (5¼ ounces) light brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon salt
1 tablespoon melted butter

Glaze:
1 cup (4 ounces) confectioners sugar, sifted to remove lumps
1 ounce cream cheese, softened
½ teaspoon vanilla extract
1-2 tablespoons milk

1. Heat the milk and butter in a small saucepan or in the microwave until the butter melts. Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).

2. In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Shape the dough into a round, place it in a very lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.

3. Mix together the filling ingredients in a small bowl. Grease a 13 by 9-inch baking dish.

4. After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with a long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a ½-inch border at the far edges. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on it ends if necessary to make a uniform 16-inch cylinder. Cut the roll in 12 equal pieces and place the rolls cut-side up in the prepared baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.

5. When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes. Meanwhile, stir the glaze ingredients together until smooth. Glaze the rolls and serve.

Mmm, pasta

2008-07-24T20:10:00.000-05:00

Just finished dinner...this reminds me of the Olive Garden's Garlic Herb Chicken Con Broccoli. Dan thought it was a little bland (it was), but that's easily remedied with a bit more lemon juice and some red pepper flakes, maybe more salt and pepper. Inspired by this recipe from Ina Garten and this one from Giada De Laurentiis. I approximated pretty much everything, so the quantities listed are suggestions only.

Chicken and Broccoli with Bow Ties
3 boneless skinless chicken breasts, cut into bite size pieces
2 tbsp. olive oil
2 tbsp. butter
3 cloves garlic, minced
2 tbsp. lemon juice
1/2 lb. bow tie (farfalle) pasta
3 heads broccoli florets
Salt and pepper
Grated parmesan cheese
Red pepper flakes, optional

Put large pot of water on to boil. Meanwhile, heat oil and butter in saucepan/skillet over medium to medium high heat. Once hot, add chicken and saute until cooked through. Cook pasta according to package directions. Add broccoli florets to the pasta water 3 minutes before the pasta will be done; drain. Add garlic and red pepper flakes to chicken, saute for about a minute. Add lemon juice, salt and pepper and toss with pasta and broccoli. You can also reserve a cup of pasta water to extend the sauce. Serve topped with cheese.

Crappy photo to come.

While we're at it...

2008-07-05T21:31:00.000-05:00

This chocolate cake is ridiculous. It's just as easy as using a mix, but it's sooooo moist (you know, as long as you don't over bake it!) and chocolaty... ::insert Homer Simpson drool here:: Again, courtesy of Hershey's.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Smores Cookie Bars

2008-07-05T21:22:00.000-05:00

Now drama and fake abstinence free!

Courtesy of the Hershey's website. I doubled everything (my marshmallow fluff came out of a 13oz. jar...it may or may not have been similar to 2 cups) and baked it in a 9"x13" pan. Oh, and I ran out of all purpose flour, so about one cup was whole wheat flour, which makes it healthy, right? ;)

S'More Cookie Bars

Ingredients:

1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
1 cup marshmallow creme

Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan.

2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Fat Bars

2008-07-05T21:19:00.000-05:00

Special K Bars

6 cups Special K or Rice Crispy cereal

1 ½ cups peanut butter

1 cup corn syrup

1 cup sugar

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Place cereal in large heatproof bowl; set aside. In a saucepan, combine the peanut butter, corn syrup and sugar. Cook over medium heat until sugar is dissolved, stirring occasionally. Pour over cereal and stir until well coated. Spread into a greased 9 x 13” pan. In a microwave or heavy saucepan, melt chocolate and butterscotch chips; stir until smooth. Spread over bars.

WC Recipe Exchange

2007-12-23T17:32:00.000-06:00

I finally got around to making my What's Cooking recipe exchange dessert today. This wasn't something I would have normally picked, but it was pretty easy and tasted good too! Thanks to whoever sent this one in :)

(Recipe contributor's comments are in red.)

Toffee-Topped Pineapple Upside-Down Cake
from Hershey's Favorite Brand Name Recipes

1/4 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine, melted
1 cup Heath Bits 'o Brickle or Skor English Toffee Bits
4 pineapple rings (I used one 20 oz can of crushed pineapple)
4 maraschino cherries (I omitted these)
1/4 cup (1/2 stick) butter or margarine, softened
2/3 cup sugar
1 tbsp rum or 1 tsp rum extract (I recommend Appleton Estate Jamaica Rum)
1 egg
1-1/3 cups all-purpose flour
2 tsp baking powder
2/3 cup milk

Heat oven to 350F. Lightly coat inside of 4 individual 2-cup baking dishes with vegetable oil spray.

Stir together 1 tbsp corn syrup and 1 tbsp melted butter in each of 4 baking dishes. Sprinkle each with 1 tbsp toffee. Center pineapple rings on toffee and place cherries in centers.

Beat softened butter and sugar in small bowl until blended. Add rum and egg, beating well. Stir together flour and baking powder; add alternately with milk to rum mixture, beating until smooth. Spoon about 3/4 cup batter into each prepared dish.

Bake 25 to 30 minutes or until wooden pick inserted into center comes out clean. Immediately invert onto serving dish. Refrigerate leftovers.

**I used 2 loaf pans, since I did not have 2 cup baking dishes. They look a little like owl eyes, huh?

I'm good at blogging!

2007-11-07T20:52:00.001-06:00

Two entries in a row, I'm on a roll! At least for tonight :) My wonderful husband was going to make us dinner tonight, but we came to discover that we were missing half the ingredients for his tator tot hotdish. So we swapped meals and I made mac and cheese tonight and he can cook for me tomorrow while I watch Grey's. This was my first attempt at homemade, and it turned out pretty good. I thought it was a little heavy on the breadcrumbs, but the husband liked them.

Looking at these pictures makes me realize that I need to learn how to use my camera. They're pretty horrible (as in, the top of the dish is not actually burnt like it looks!). It doesn't help that it now gets dark more than an hour before I even get to leave work :( Crazy winter in Minnesota...

Fannie Farmer's Classic Baked Macaroni and Cheese
(from Recipezaar)

1 (8oz) package macaroni
4 T. butter
4 T. flour
1 cup milk
1 cup cream
1/2 tsp. salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs

Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs (I added some parmesan too).
Bake 20 minutes until the top is golden brown.

I'm bad at blogging :(

2007-11-07T20:26:00.000-06:00

I made these cupcakes a couple weeks ago, and I'm just now getting around to blogging about them. Sorry folks! Rest assured, though they are long gone, they were loved during the short time they spent with us. I brought them to work, as I do with most of my baked goods, and my office raved about them (ok, they rave about everything to be nice, but this seemed extra sincere!). I have Amber at Amber's Delectable Delights to thank for this! You can find her original recipe here. I wanted cupcakes, so my changes for baking are below. And, obviously, my husband liked them too!

Pumpkin Cupcakes

4 eggs
1 1/2 cups granulated sugar
1/4 cup vegetable oil (I omitted this and increased the apple sauce to 3/4 cup)
1/2 cup applesauce
2 cups pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Preheat the oven to 350 degrees.Using an electric mixer at medium speed, combine the eggs, sugar, oil, apple sauce and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spoon batter evenly into lined muffin tin. (This made about 19 cupcakes for me.) Check at 20 minutes, remove from oven when toothpick comes out clean. Let cool completely before frosting.

Cream Cheese Frosting
(from RecipeZaar)
Ok, so if my cookbook on RecipeZaar would open I would gladly post the link and the actual recipe, but we'll have to make do. This is what I remember: cream cheese (16 oz, I think), butter (1 stick), vanilla (1 tsp.?) and powdered sugar (um...a cup? two cups?). I put in a little less cream cheese, because I wanted it sweeter. This made A TON, so I'd recommend halving the recipe.

Quick and delicious

2007-10-18T21:55:00.000-05:00

I love my pre-fab food. There was talk yesterday on the What's Cooking board about calzones and I had to have some. However, I wasn't feeling adventurous enough to spend precious after work time attempting my first homemade pizza dough, so I bought a tube of the processed, preservative-laden kind from Super Target. Someday I'll get with it and stop wasting my money on stuff like this, but it sure hit the spot tonight :)

Calzones
1 tube Refrigerated pizza dough
Tomato sauce
Pesto
Italian seasoning
Garlic powder
Shredded mozzarella
Black olives
Green pepper
Olive oil

Unroll pizza dough and separate into two pieces. Spoon a few tablespoons of tomato sauce on one half of dough (alternatively, use pesto in place of tomato sauce). Season with Italian seasoning and garlic powder. Chop olives and pepper to desired size. Sprinkle cheese and vegetables over sauce. Fold over dough and pinch edges to contain toppings. Brush top of dough with olive oil, sprinkle additional cheese if desired. Bake according to dough instructions (mine said 13-18 minutes at 400°, they were nicely done at 18 minutes).

They may not be the prettiest, but this was a fun meal to make with my husband and tasty to boot :)

When it rains it pours

2007-10-18T21:12:00.000-05:00

It's rained just about every day this week here in Minnesota. I really don't mind so much. After all the summer heat and unusual fall weather we had been having, it's nice to sleep with the window open and listen to the rain. Plus, I get to make comfort food! I'm not very motivated to heat up my apartment when it's sweltering already, so now that it's nice and cool I'm all over it. What better way to welcome fall than with chili! This was really my second round of the dish for the season, but there weren't any leftovers the first time and I was still craving it :) I don't follow a set recipe, just whatever sounds good, so the following is what I wanted this time. I needed to use up some potatoes, so I mashed them up to go with. Talk about comfort food!

Chili
1 lb. Ground Beef
1 packet Chili seasoning (I used McCormick)
1/2 Large onion, diced
1 can Kidney beans
1 can Tomato sauce (15 oz.)
1 can Diced tomatoes
1 Green pepper, diced small
1/2 Large bag frozen corn
Chili powder, garlic powder and other seasonings to taste

Brown beef and onion; drain. Add all other ingredients. Simmer until chili reaches desired consistency, at least 10 minutes. Serve with assorted toppings.

My husband likes his with yellow mustard, sour cream (if we have it) and saltines. I like cheddar cheese. Next time I'll have to make corn bread!

No pictures of the mashed potatoes (a white lumpy mound doesn't make the most interesting subject). I don't have any special tricks with them, just boil and mash with lots of butter and a few splashes of skim milk.

Welcome cookies

2007-10-14T20:57:00.000-05:00

Welcome to my blog! It's been so helpful reading everybody else's blogs on the What's Cooking board that I thought I'd better start my own so I can contribute too! As a thank you for coming to visit, I baked you some cookies :)

I got this recipe off the back of the almond extract box and thought it looked like a good one to try. They're definitely tasty, though very similar to my regular sugar cookie recipe. I wanted to try it exactly as written (minus the slivered almonds - I don't like nuts in my baked goods), but next time I'll go back to half butter, half shortening so they're not so thin and crispy. And look at my pretty blue mixer!

Almond White Chocolate Chunk Cookies
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
1 1/2 tsp. pure almond extract
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
8 oz. white baking chocolate, coarsely chopped
1 1/3 cups (6oz.) slivered almonds
Beat butter and sugar in large bowl with mixer on medium until light and fluffy. Add eggs and extract; beat until well blended. Mix flour, baking soda and salt. Gradually beat into butter mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart unto ungreased baking sheets. Bake in 375° oven 10 minutes or until edges are lightly browned. Remove from baking sheets. Cool on wire racks.

The recipe claims it makes 72 cookies. I got about 33. I guess my idea and McCormick's idea of a "heaping tablespoonful" differ slightly. I tried to take one off the sheet right away and it got mutilated - so I had to eat it. The others I left on the sheet for a few minutes and they all made it in one piece. Enjoy!