Tuesday, November 17, 2015

Crepes with homemade raspberry sauce

In lieu of my daughters birthday and me making her a raspberry cream pie today, I am sharing our favorite crepe recipe that uses the raspberry sauce of said cream pie (the same one I use on our waffles!). If you don't have time to make the amazing raspberry sauce, use raspberry jam, such as my homemade raspberry jam or any store bought variety. Have I convinced you that you really need to make it yet? But one of the best things about crepes is that if you have a good basic crepe recipe, they are typically always yummy!   

This picture isn't the raspberry sauce, but a different raspberry/huckleberry sauce made with fresh raspberries, huckleberries, some corn starch and a little sugar, or if you would rather, just put some sauce or jam inside the crepe, add a few fresh raspberries (in the winter, just grab a few from the freezer and run them under warm water to thaw), a little cool whip if you're feeling naughty, roll up and eat.
And if you are anything like my husband, spread Nutella down the middle, add cool whip, roll up and eat.  I like adding sliced bananas to the inside, maybe as a way to trick myself into thinking these aren't so unhealthy :)

2 eggs
½ cup milk
½ cup water
1 cup flour
¼ tsp pinch salt
2 TBSP butter

In a large mixing bowl, stir flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or small frying pan over medium high heat.  Using a ¼ cup measuring cup, scoop batter onto griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly. I am not a big egg fan, so I like to make mine really pretty thin, but my husband and kids don't mind a thicker crepe.  User's preference! Cook the crepe for about 1-2 minutes, until the bottom is light brown.  Loosen with a spatula, turn and cook the other side.  Serve hot.  

And here is the raspberry filling recipe if you want to make it. This stores in the fridge for a couple weeks too, so use it on waffles and toast or in yogurt.  The possibilities are endless!

Raspberry filling:
1 and 1/3 cups sugar
6 TBS cornstarch
1/8 tsp salt
1 and 1/2 cups water (2 cups if using fresh berries)
4 TBS corn syrup
12 oz frozen raspberries thawed, or 1 pint fresh

Mix sugar, cornstarch, and salt.   Add 1/2 cup water and stir with wire whisk until smooth.   Add remaining water, corn syrup and berries.   Cook in saucepan over medium heat until thick.   Stir constantly. Set aside to cool.   While raspberry filling is cooling, make cream filling. If you are in a hurry you can put the raspberry layer in the fridge to help it cool faster.

NOTE: do not let this boil. It takes awhile for the sauce to thicken, but once it does, it is quick to boil.  Watch it closely and stir constantly.  

Crepe recipe from here 

Thursday, November 5, 2015

Raspberry Jam For Dummies {how to}

This year our garden didn't do so well, EXCEPT for our raspberry bushes.  They spread like crazy from last year and we had gallons and gallons of fresh raspberries.  At first my kids couldn't stop eating them, but as it got closer to the end crops, they would sit in my fridge for days before someone would eat one.  I made jam, fruit leather, raspberry pie, syrup for waffles and gave them away to friends and family.  I still had so many, I have about a year supply of frozen raspberries, which I am super excited about!  I love adding them to my smoothies and using them in all kinds of desserts and for breakfast.

So, since I made so much jam, I thought I would give a "making jam for dummies" post in case you have the same wonderful problem (if you can even call it that!) At this time, I didn't have all the fancy canning supplies, but now that I know what's in my future, I will get a canning pot.  But you can still make jam without it, applesauce, now that's another story!

When making jam, there are several steps to follow, but they are generally pretty simple.  I actually think making raspberry jam is one of the easiest types of canning out there.

Follow these step by step instructions and you will be making jam in no time!  I think I made about 30 jars of jam!  Christmas treat, done!

STEP 1: WOW that's a lot of prepping (but I can promise it will be worth it!)
Printable Recipe
get everything out. Trust me on this one! And have everything close by so you don't have to run all over the kitchen getting what you need
Supplies you will need
canning jars with new lids (you can reuse the rings, but only reuse the lids once)
potato masher, or fork
colander to wash the berries in
a large bowl to mash the berries in
A medium bowl to put the 7 cups of sugar into (optional, but helpful)
Wire whisk to stir the jam and sugar (I've tried other types of stirring sticks, but a whisk works the best)
A large bowl with hot water in it
a medium sized pot to boil the lids
a large pot to put berries in to cook
a canning pot (or another large pot) filled with boiling water to seal the lids
a ladle to spoon jam into jars
a rag that can be ruined to set jars on and ladle jam into (in case it spills)
a clean, wet rag to wipe off the tops of the jars before you put the lids on
dishtowel to hold the jars while you secure the lids on (they are hot!)
7 cups of sugar
5 cups of SMASHED berries (very important to have the exact measurements)
Fruit pectic, like SURE-JELL (this is the recipe for full sugar, the yellow box, but if you use the less sugar one (the pink box) you will use the same instructions, just different amounts of berries and sugar (it tells you in the instructions)
1 tsp butter or margarine
A canning jar lifter (super cheap at Walmart or any store really)
cooling rack to set the hot sealed jars on after they are in the water bath

Boil lids and rings as you are completing the other steps.  This helps seal the lids better

Not pictured...fill a very large bowl full of hot tap water and add jars.  This makes it so the glass in the jars won't break when filled with the hot jam.

Wash the berries in a colander. Place berries in a large bowl and Crush with a potato masher. As you can see, even my little guy helped make jam with me
STEP 5: Measure out 5 cups of crushed berries and add them to your large pot on the stove. (I would say use a liquid measuring cup to be more accurate, but that would sound slightly hypocritical :))
 STEP 6:
Not pictured: Measure out 7 cups of sugar and put into a medium size bowl.  This will help as the process starts to move rapidly.

STEP 7: Prepare to make jam
Take jars out of hot water and set on towel.  Take rings and lids out of boiling water and set by jars.  wet towel to wipe jar mouths.

STEP 8: Biggest step of the process!
Add 1 box of fruit pectin to the 5 cups of smashed berries in your large pot.  Add 1 tsp butter to reduce foaming.  Then bring to a boil on high heat. (You can see that it got really foamy for this batch, we'll take care of that in a minute) This needs to come to a full rolling boil, even while stirring. Add the 7 cups of sugar, a little bit at a time.  Stir with wire whisk. Continue adding sugar until it is all used.  Return to a full boil for exactly 1 minute, stirring constantly. Remove from heat.
Skim off any foam with a metal spoon, careful not to burn yourself
STEP 10:
Not pictured...Ladle jam into jars immediately.  Wipe jar mouths with wet cloth to get rid of any jam that dripped. Place lids on top and secure with rings.  You may need to use a towel to hold the jars while you secure the rings on (it gets hot!)
STEP 11:
Using a canning jar lifter, place one jar at a time into boiling water in the canning pot.  The water gets higher the more jars you put in the water. The water must cover the tops of the jars by 1-2 inches. Add/remove boiling water if needed). Cover. Bring water to a gentle boil.  Let process for 10 minutes.  It may need a little more time, depending on your altitude.
STEP 12:
Using a canning jar lifter, take one jar out at a time and set on a cooling rack.  Let cool completely.  Check the seal by pressing the middle down.  During the cooling process you may hear a click, which means it has sealed.  If after they have cooled, the lid springs back, they did not seal and need to be refrigerated and used, not stored.  Let them sit for a full 24 hours before storing.
STEP 13:
Write the date with a permanent marker on the lid and store in a dry, cool place for up to 1 year.  Refrigerate opened jam up to 3 weeks.

There you have it, making jam for dummies.  If you have any other tips or suggestions, let me know.  I am always looking for ways to make things easier!

Tuesday, November 3, 2015

My favorite hot chocolate (right now)

I have all ready made this a handful of times just this fall! I found the recipe last year and any indication that the weather is slightly colder than hot, I have whipped this up.  It is no secret that I love, LOVE Nutella hot chocolate, but only when I can pry the container away from my husband and convince him his beloved Nutella is worth putting in a drink.

And I love having a homemade version of the powder stuff always on hand to make cookies, but sometimes I just want a really good batch made right on the stove as we come in from playing outside.  I have tried several recipes over the years and I keep coming back to this one.  It seems to be our favorite.  It has a deep chocolate flavor, but not overwhelming.  And it always hits the spot. One batch usually feeds all 5 of us with a little leftover to put in the fridge and warm later. Sometimes we throw in a little caramel syrup or peppermint pieces to give it a slightly different flavor, but however you drink it, you won't be disappointed!  Just the other day we had our annual ring in the fall night, enjoying some pumpkin crunch and hot chocolate. Happy Fall!
Creamy Hot chocolate
1/3 cup unsweetened cocoa powder
¾ cup sugar
1 pinch salt
1/3 cup boiling water
3 ½ cups milk
¾ tsp vanilla
½ cup half and half*

Whipped cream (optional)
Shaved chocolate(optional)

Combine the cocoa, sugar, and pinch of salt in a saucepan without heat. Blend in the boiling water.  Turn on the heat and bring this mixture to an easy boil while you stir. Simmer and stir for about 1 minute.  Watch that it doesn’t burn. Stir in 3 ½ cups of milk and heat until very hot, but do not boil. Remove from heat and add vanilla.  Add in the half and half (or extra milk). Serve with whipped cream and shaved chocolate if desired.

*you can just use another ½ cup of milk to replace the half and half if you’d rather

If you are looking for a good crockpot hot chocolate recipe to be ready when you get inside, try this variety...super yummy!

recipe from: all recpies

Sunday, November 1, 2015

A month worth of dinners

November and December always seem to be busy (in a good way!) and as a way to keep my life more simple, or as simple as I can, I created a month worth of meals.  Not only will this help with my time, but also with the food budget.  Who can complain about that! And since I love to share, I am giving you a copy of it. Some of the recipes I realize are not on my blog, so I will try and get those up soon. Happy Baking!

Sunday 1st Monday 2nd Tuesday  3rd Wednesday 4th Thursday 5th Friday 6th Saturday 7th
Meatballs  chicken a  cheeseburger stir fry Hawaiian  stromboli chicken rolls
cheesy la jaq soup rice haystacks
potatoes broccoli craisin rolls 
green salad salad
Sunday 8th Monday 9th Tuesday 10th Wedneday 11th Thursday 12th Friday 13th Saturday 14th
Taco  Grilled Cheese spanish rice taquitos and  chicken noodle out to eat pizza
Soup and tomato and potatoes mexican rice soup
Sunday 15th Monday 16th Tuesday 17th Wednesday 18th Thursday 19th Friday 20th Saturday 21st
Cheesestake Baked potato Go out to eat  Basil tortellini Tacos Pizza Breakfast,
sandwiches and chili for b-day waffles
Sunday 22nd Monday 23rd Tuesday 24th Wednesday 25th Thursday 26th Friday 27th Saturday 28th
Beef strogonoff  sticky finger cajun chicken  biscuit pizzas Thanksgiving sloppy Joes Chicken and 
quesedillas pasta Rolls, pumpkin wild rice
crunch, stuffing soup
Sunday 29th Monday 30th
BBQ chicken Taco Salad
Snacks: Lunches extras in case we don't want what we had planned:
granola bar tortilla with 
bites cheese BLT's and crepes
zucchini bread triscuit pizzas Funeral rolls
whole wheat  sandwiches Paprika chicken
muffins cottage cheese stroganoff
Pumpkin chocolate muffins Orange chicken
Chicken pot pie

Friday, October 30, 2015

How to measure flour

One thing that has really helped me learn to be a better cook is finding out little tips and tricks that help me have consistency in baking.  Over the years, I have gained knowledge from other people that have given me more confidence in the kitchen.  It has made me realize that anyone can learn how to cook, giving you somewhere to begin. So now, I will be sharing little tips and tricks that I have learned along this journey. 

The first one is how to measure flour.  When I first started cooking, I didn't pay particular attention to details like this.  I often wondered why one time I would make the no rise pizza and my dough was more dense and the next batch (on the very same day!) would be soft and perfect.  The same went with other doughs that had a specific amount of flour, like sweet breads or cinnamon buns or rolls, muffins, cookies and desserts like this and this.  Even though the measurements don't always matter in some recipes, I have gotten in the habit of always doing this and it tends to help the finished product, even if slightly. 

I use the scoop method.  First off, never pack the flour.
This means you take a spoon and use that to fill your measuring cup.
 Add enough to make it heap over the measuring cup.
Then take the back of a knife and using the knife perpendicularly to the measuring cup, make a few indents in the flour,
Then still using the back of a butter knife, swipe away the excess flour.
There you go, perfectly measured flour.
Easy enough, right? Now you can have better success in baking!

Thursday, October 29, 2015

Dirt and Mummy Cupcakes for Halloween (or party)

My mother-in-Law had her annual Halloween party a few weeks ago and I was in charge of cupcakes for the cake walk.  Since we travel 2 hours to get there and we were going to be 2 hours late all ready, I needed something that would travel well and be cute without a lot of work.  I found a recipe for dirt cupcakes that I had saved years ago and knew they would be perfect.  And just because, I made mummy cupcakes as well.

I thought both turned out great!  Since I was doing two different types of cupcakes and needed them to be cooled, I made them a day or two ahead of time then frosted them the morning of.  I am including the recipe for the chocolate cupcakes, but the vanilla cupcakes and buttercream frosting I used for the mummies is my recipe for our birthday cupcakes we make every year.
Dirt Cupcakes
Printable Recipe
1 box devil's food or any chocolate cake mix
1 small box of chocolate pudding mix
4 eggs
1/3 cup oil
1 cup buttermilk or milk*
1/4 cup sour cream
2 tsp vanilla extract
Chocolate frosting, homemade or storebought
28 oreos, crushed
gummy worms

Preheat oven for 350 degrees and line pan with cupcake liners.  Sift cake mix and pudding mix together into a small bowl and set aside.  In a large bowl combine eggs, oil, buttermilk, sour cream and vanilla extract until smooth.  Stir in cake mix and pudding mix.  Stir until combined.  Fill cupcake liners 2/3 of the way full and bake for 13-15 minutes, or until the tops spring back.

*buttermilk helps the cupcakes to be light and moist, but milk works, with just a slightly different texture
I found that freezing the cupcakes before frosting them helped.  After taking out of the freezer and before frosting, use a toothpick to make a couple holes in the top of the cupcake. Slightly rotate the toothpick in the hole to make it larger.  Tear a gummy worm in half and stick one end in the hole on the cupcake. Spread frosting over top, making sure to keep the worm visible. Since I was traveling and needed to cover my cupcakes with a lid, I used a knife to spread my frosting, instead of pipping.  Sprinkle Oreos over frosting, pressing slightly to help them adhere better. Done!  How easy was that?
Mummy Cupcakes
Vanilla pudding cake
Printable Recipe
1 box yellow 
1 small box vanilla or lemon pudding
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil

Mix all ingredients until smooth. Bake at 350 for 30-35 minutes or until a toothpick comes out clean. Cool completely and frost.

Butter Cream Frosting
1/3 C butter, softened
4 cups powdered sugar
1 t vanilla
1/4 C milk
a dash of salt

Mix all ingredients, except 1 cup of sugar; You want this pretty thick if you are going to pipe it. Slowly add remaining cup of sugar, ¼ cup at a time.  You can adjust the sugar and milk to desired consistency. After it has all been mixed, add food coloring if desired. 
Frosting the mummy
Chocolate chips for the eyes
Wilton tip #101, #102, #103, or #104 (depending on what size wraps you want, but all the same shape)

Spread a light layer of frosting on the cupcakes with a knife. Then using Wilton tip #102 (or whichever size you choose) make a strip across the "forehead" from left to right, then angle down to the left. Connecting the beginning of the first strip, make a diagonal strip from left to right, doing this twice. Make one more strip from right to left over the other strips to give a wrapped look.  Add two chocolate chips for the eyes and you are finished! Not bad huh?!

Recipe source: adapted from here

Tuesday, October 27, 2015

Spaghetti with meatballs

I typically am not much of a traditional spaghetti kind of girl.  When I have an inkling for spaghetti, I tend to make this lemon spaghetti variety (which is truly divine!) Truthfully, I don't think my kids even knew what "real" spaghetti was until I made this recipe.  I have made this several times (gasp!) and we all love and raved about the taste.  Typically I make my favorite bbq meatballs, (which we fight over who gets the last one) but if I am going to do them Italian style with spaghetti, I will make these instead.  The kids still ask me why we don't make spaghetti more often because they really like it, so when I am in the mood for a traditional comfort food, this is my go-to recipe.
We will be making this spaghetti and meatballs for our traditional Halloween dinner for Monster eye spaghetti.

Spaghetti and Meatballs
Printable Recipe
Italian Meatballs:
1/2 lb. lean ground beef
1/2 lb. Italian sausage*
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt

Gently combine meatball ingredients in a medium bowl. Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 Tbsp.) to shape meat into balls and then rolling it between my hands to make them even more round. Place on a broiler pan and broil until the meatballs start to brown. Remove from oven and set aside until ready to use (or freeze for later use)

*If you don’t have sausage, use 1 lb of ground beef

1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes*
16 oz. tomato sauce (2, 8 oz cans)
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)

Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. If freezing for later, stop here. Otherwise, bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency.

Serve over hot spaghetti

*you can use diced tomatoes if you need

Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don’t simmer; Divide the sauce among the two containers. Freeze until ready to use. When ready to use, place sauce and meatballs in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours

Recipe source:ourbestbites

Thursday, April 16, 2015

Chicken Caesar Salad Wraps

 The first time I made these wraps, was during the College Football National Championship game, along with out  favorite bean dip, black bean salsa, and muddy buddies (to offset the salty).  Verdict was: Everyone loved them!

Since then I have made them a few more times and it gets the same rave reviews. They are a light but filling dinner or lunch idea that is pretty quick, other than the time it takes to cook the chicken.  One of the things I loved about this recipe was that you wilt romaine lettuce in a pan on the stove to add to the wraps.  It was just like a restaurant does.  Oh and at first when you taste the sauce by itself you may be wondering if there is something missing.  There isn't.  When it combines with the chicken, lettuce and wraps, it tastes just right!

For this recipe, I used my grill pan that I had gotten at Marshalls for super cheap. This was the very first meal I used it with and I LOVED IT!  It did take a little longer to cook, but the result was tender, juicy and flavorful chicken.  It was awesome!  But even if you don't have a grill pan, just cook the chicken in a skillet instead.

We used Spinach Wraps, but you could use any kind you like and I am sure it will taste just as good.
Grilled Chicken Caesar Salad Wraps
Time: 30 minutes
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
2 tbsp mayonnaise (low fat)
1 clove garlic, minced
½ tsp ground black pepper
2 boneless skinless chicken breasts (about 1 pound)
1/8 tsp salt
2 small romaine hearts
1/3 cup finely shredded parmesan cheese
4 8-9 inch spinach wraps, warmed

Preheat grill or skillet to medium-high
Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl, set aside.
Oil the grill.  Sprinkle chicken with salt. Grill chicken until an instant read thermometer inserted into the thickest part reaches 165 degrees (about 4-6 minutes per side).  Let rest.  Meanwhile, cut romaine in half lengthwise, leaving root ends in tact. When chicken is finished cooking place romaine on grill rack.  Turn once or twice as needed. When they begin to lightly char or wilt, remove from pan.  2-3 minutes total.  Cut the chicken into bite size pieces.  Cut the root ends off the romain then chop the leaves.  Add the chicken, lettuce and parmesan to dressing; toss until well combined.  Fill each wrap with about 1 ½ cups of salad and roll closed.

Nutrition according to eat well website:
Per serving: 429 calories; 16 g fat (4 g sat, 7 g mono); 69 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 33 g protein; 5 g fiber; 688 mg sodium; 408 mg potassium.
Nutrition Bonus: Vitamin A (138% daily value), Folate (28% dv)
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 1/2 vegetable, 3 1/2 lean meat, 1 1/2 fat

Recipe from eating well

Monday, January 26, 2015

Peppermint Patties

I love peppermint patties and have never really thought about making them from scratch (why would I when the store bought version is yummy!) But then for my husbands family's christmas party, we were doing a treat making contest, so I searched out some of my favorite treats and I decided to try this one out.

I thought the taste and texture was great!  I do have to say that the dipping process left something to be desired. I never took them to the party because the roll of peppermint sat in my fridge, unchocolated for weeks! Honestly, I hate dipping things in chocolate (other than oreo bonbons and chocolate chip cookie dough truffles. I found an easy trick with those!)  The entire time I was dipping them, I kept telling myself I would never make them again because it was not fun!  But then, after they had time to set and I tasted them, I changed my tune. Now I think I might make these again for Valentine's Day!

If they have enough time to chill in the refrigerator and you use a plastic fork with the two middle tines out, or in my case, I used a metal utensil I usually use to hold the corn with as I cut it off the cob, that also has only two pointy tines on it, you can dip them quicker than I originally did.  I figured out though that the dough is finicky in that if the dough was too chilled as I dipped, it would get stuck to my fork and the chocolate on the bottom would come off.  But if the peppermint log had sat out for too long on the counter, it was too soft to be dipped.  It reminds me of the childhood story, "The 3 bears".  The temperature has to be just right.  But once I got that, it went MUCH smoother!

So now that I have scared you off from making these :) they really are delicious!  I will even be making them again next year (and that is saying something!)  You could make these anytime of year, I just threw them into my Christmas treat making rotation as something special to look forward to (other than the dipping of course!)

Homemade Peppermint Patties
2 ¼ cups powdered sugar
2 Tbsp softened butter
2 tsp peppermint extract
2 Tbsp heavy cream
12 oz melting chocolate (like Ghiradelli’s dark chocolate wafers)
Peppermint candy canes, crushed (optional)

In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Beat them with a paddle attachment until the mixture comes together. It will be dry and crumbly as you start mixing it.

Turn the mixer speed higher and beat until the candy comes together and is light and creamy. When you touch it, it should be soft but not at all sticky. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it’s no longer sticky. It should be very stiff, like Play-Doh.

Scrape the candy paste out onto a long piece of cling wrap, and form it into a thin tube, about 1 1/2 inch in diameter. Wrap it well in cling wrap and twist the ends so that it stays in place. Chill the candy until it is very firm, about 45 minutes or longer if needed.

A trick I learned from the blog I got the recipe from said to keep your candy round on the bottom, cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.

Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 36 candies from this recipe.

Melt the chocolate wafers in the microwave. Melt in 30-second increments, stirring after every 30 seconds to prevent overheating. The great thing about using Melting Chocolate Wafers is that they always set quickly at room temperature, and always produce a nice shiny coating, plus they don’t need to be tempered!

Use a fork or dipping tools to dip a patty completely into the melted coating. Let the excess coating drip back into the bowl. Set the dipped peppermint patty onto a piece of parchment or waxed paper with another fork, and repeat the dipping process with the remaining peppermint patties. If they get too soft to dip, chill them briefly in the refrigerator until they’re firm again. If you are using candy canes, sprinkle them on top while the chocolate is still wet.

Let the patties set at room temperature. You can trim any uneven edges or “feet” from your candies once they’ve set. Store your homemade peppermint patties in an airtight container at room temperature for up to two weeks. You can also use them in baking recipes, just like you would store-bought patties. Try chopping them up and adding them to brownies, cookies, or cupcakes. Another fun variation is to change the flavor of extract to make different flavored centers. Try vanilla, almond, or coconut!

Note: You will need to keep your chocolate warm while dipping or it will cool off fast from dipping the frozen mint discs.

Recipe from: here

Friday, January 23, 2015

Taco Seasoning {from scratch}

Now that I usually make these tacos, I don't regularly buy taco seasoning packets anymore.  But the problem I have found is that some of my other recipes, like my taco pie, call for a small amount of taco seasoning.  Since I no longer have it on hand, I had to get creative and make it from scratch.
This one I found is the most similar to the packet taco seasoning that I used to buy.  Plus you can store this in an air tight container for months without it going bad.  I go through mine quicker than that, but you get the point.  The ingredients are pantry staples, so I can count on being able to whip this up quickly.  I always, double or triple this amount so that I can have some for future needs as well.  Enjoy friends!

Taco Seasoning
Printable Recipe
1 TBSP chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 ½ tsp ground cumin
1 tsp kosher salt
1 tsp black pepper

In a small bowl mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.  Store in an airtight container. 

To use with Tacos, use about 2 TBSP of the taco seasoning for every 1 pound of meat. 

Recipe source: from here
Related Posts Plugin for WordPress, Blogger...