Slow-Cooker Bread

This comes from my sister blog, JaneAustenRunsMyLife.wordpress.com

I love bread. I could eat it, non-stop.

So you probably saw this pic on facebook/instagram, about me making bread. Usually bread takes quite a bit of time, but my friend shared this post on pinterest with me about making bread in your crock-pot!

Huh?

It was delicious and easy, so I felt I should share. It originally comes from delish.com

Ingredients:

  • 1 Envelope of Active Dry Yeast
  • 1 Tbsp of Sugar
  • 1.5 Cups of Lukewarm Water
  • 3.5 Cups of Flour
  • 2 Tbsp of Extra-Virgin Olive Oil
  • 1 Tsp of Salt

Directions:

  1. Line a crock-pot with parchment paper.
  2. In a large bowl, combine yeast and sugar.
  3. Add water and stir until combined.
  4. Add flour, olive oil, and salt; stir until combined and a shaggy dough begins to form.
  5. On a lightly floured surface, knead dough until it becomes smooth and soft, about 5 mins.
  6. Roll dough into a ball, then place in a slow cooker.
  7. Cook on high until golden brown and cooked through, about 2 hrs.
  8. Carefully remove bread from slow cooker.
  9. To crisp up the crust, transfer bread to a baking sheet and broil until golden, 2-3 mins.
  10. Let cool for 20 mins and serve warm or at room temp.

So delicious!!!!

For more pinterest recipes, go to Healthy Pumpkin Pie Smoothie

For more bread recipes, go to Caraway Rye Bread

For more slow cooker recipes, go to Crock-Pot Potato & Kielbasa Chowder

Basic Shortbread

This comes from my sister blog JaneAustenRunsMyLife.wordpress.comI just reblogged it from her.

Thoughts Before Cooking:

This recipe comes from my a book I received for Christmas one year, Christmas Cookies.

Background on the Cookie:

“Shortbread is made with a few basic ingredients, and the results are sensational. The key to success with this thick shortbread is baking it slowly so it doesn’t brown.”

Ingredients:

  • 1 Cup of Butter, Softened
  • 1/2 Cup of Sugar
  • 1/4 Teaspoon of Vanilla Extract
  • 2 1/4 Cups of Unbleached All-Purpose Flour
  • 1/8 Teaspoon of Salt

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
  2. Stir in vanilla.
  3. Combine flour and salt, gradually add to the butter mixture beating on low speed until blended.
  4. Roll dough to 1/2 inch thickness on a lightly floured surface.
  5. Cut with a 2.5 inch round cutter or Christmas cookie cutter.
  6. Place 2 inches apart on an ungreased baking sheet.
  7. Bake at 275 degrees F for 50 minutes or until bottoms begin to brown.
  8. Cool 2 minutes on a baking shet; remove to wire rack to cool.

Thoughts After Baking:

These were delicious and so buttery good.  perfect compliment to tea, Christmas, or anytime/anything. 🙂

For more Christmas Cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more cookie recipes, go to Fresh Mint Chocolate Chip Cookies

For more dessert, go to Baked Apple Slices

Baked Apple Slices

I have always wanted to make baked apples, but didn’t have everything. And then I saw this recipe online and thought it would be perfect to make. It comes from LEAHHS on Allrecipes.com 

Ingredients:

  • 1 Granny Smith Apple-Peeled, Cored, and Sliced
  • 2.5 Tablespoons of Water
  • 1.5 Tablespoons of Cornstarch or Flour
  • 1.5 Tablespoons of Sugar
  • 1 Pinch of Cinnamon

Directions:

  1. Preheat the oven to 350 degrees F
  2. Spread the apples slices in a single layer on a baking sheet.
  3. Whisk the water and flour together, and pour over the apples and gently stir.
  4. Sprinkle with sugar and cinnamon.
  5. Cook for about 15 mins.

 Thoughts After Cooking:

Delicious! Great to eat as a side or use as a topping!

For more from Allrecipes.com, go to Sour Cream Lemon Pie

For more apples, go to My Number One Comfort Food

For more dessert, go to Flag Cake

French Onion Soup

Thoughts Before Baking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the tenth book, The Cat Who Talke to Ghosts, just follow this link.

Ingredients:

  • 2 Tablespoons of Butter or Margarine
  • 2 Tablespoons of Cooking Oil
  • 1 3/4 Cup of Thinly Sliced Onion
  • 1/4 Teaspoon of Sugar
  • 3 14.5-oz Cans of Beef Broth
  • Salt & Pepper to Taste
  • 4 Thick Slices of French Bread, Toasted
  • 1 Cup of Gruyére Cheese, Softened

Directions:

  1. Heat butter or margarine and oil in saucepan.
  2. Add onion slices and sugar.
  3. Cook for about 20 minutes, stirring occasionally, until onions are golden brown.
  4. Add broth and bring to a boil.
  5. Simmer for 20 minutes.
  6. Add salt and pepper.
  7. Put soup into 4 bowls and top with toasted bread. Sprinkle cheese on toast.
  8. Broil until cheese melts. Serves 4.

Thoughts After Reading:

I’m not a big French Onion Soup fan, but everyone in my family loved it. They said it was perfect and just how French Soup should taste.

What do I know?

For more on The Cat Who…Cookbook Recipes, go to Chocolate Whoppers

For more soup recipes, go to Hearty Lasagna Soup

For more recipes, go to Fresh Mint Chocolate Chip Cookies

Fresh Mint Chocolate Chip Cookies

Thoughts Before Baking:

I received this Betty Crocker Celebrate! cookbook several years ago for Christmas. Since then I have made a few different recipes from it. When I saw this one about mint chocolate chip cookies, I had to make it as I LOVE mint!

Especially with CHOCOLATE!!!

Ingredients:

  • 1 1/3 Cup of Sugar
  • 3/4 Cup of Butter or Margarine, Softened
  • 1 Tablespoon of Freshly Chopped Mint Leaves
  • 1 Egg
  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon Salt
  • 1 Package (10 oz) of Mint Chocolate Chips ~1.5 Cups

**HOLIDAY SHORTCUT: If you don’t have time to chop the mint, add 1/4 teaspoon of Mint Extract instead.**

***HOLIDAY TWIST: Substitute the raspberry chocolate chips for the mint for another summer twist.***

  1. Heat oven to 350 degrees.
  2. Beat sugar, butter, mint, and egg in large bowl with electric mixer on medium or with spoon.
  3. Stir in flour, baking soda, and salt.
  4. Stir in chocolate chips.
  5. Drop dough by tablespoonfuls about two inches apart onto an ungreased cookie sheet.
  6. Bake 11-13 mins or until golden brown.
  7. Cool 1-2 mins, move from sheet to wire rack. Makes about 3.5 dozen cookies

Thoughts After Cooking:

Sorry no picture, but that just means I’ll have to make more!! It is so good, you should try it. I’ve never made it with the raspberry cookies, and I can’t wait to try.

For more Betty Crocker Celebrate! recipes, go to Irish Soda Bread 

For more cookie recipes, go to Chocolate Whoppers

For more desserts, go to Sugar Puffs

For more mint recipes, go to Blackberry Mint Infused Water

Simple Charoset

Thoughts Before Cooking:

So in youth for bible study we have been reading about Moses and just reached the Passover meal-right on the week of passover. In order to have it hit home for the kids, I decided to try my hand at making a Seder meal.

It was  lot of fun as we read the scripture and talked about the importance of it and the food. Afterwards, I thought it would be good to post the recipe of one of the dishes I made.

This is a Martha Stewart recipe of charoset, although I did tweak it a bit as I was making it for kids.

Ingredients:

  • 3/4 Cup of Walnuts
  • 1/4 Cup of Grape Juice
  • 2 Granny Smith Apples
  • 2 Tablespoons of Sugar

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place walnuts on lined baking sheet. Toast until lightly browned and fragrant (about 10 mins)
  3. Set aside. When cool, chop coarsely.
  4. Peel, core, and finely chop the apples.
  5. Add grape juice, sugar, walnuts, and apples together. Stir to combine.
  6. Serve.

Thoughts After Reading:

I burned some of the walnuts.

But otherwise it was really good and the kids all enjoyed it. I loved how easy it was and the great taste.

For more holiday posts, go to Irish Blueberry Scones

For more relishes or dressings, go to Green Goddess Salad Dressing

Exodus 12:1-30

The Lord said to Moses and Aaron in Egypt, “This month is to be for you the first month, the first month of your year. Tell the whole community of Israel that on the tenth day of this month each man is to take a lamb for his family, one for each household. If any household is too small for a whole lamb, they must share one with their nearest neighbor, having taken into account the number of people there are. You are to determine the amount of lamb needed in accordance with what each person will eat. The animals you choose must be year-old males without defect, and you may take them from the sheep or the goats. Take care of them until the fourteenth day of the month, when all the members of the community of Israel must slaughter them at twilight. Then they are to take some of the blood and put it on the sides and tops of the doorframes of the houses where they eat the lambs. That same night they are to eat the meat roasted over the fire, along with bitter herbs, and bread made without yeast. Do not eat the meat raw or boiled in water, but roast it over a fire—with the head, legs and internal organs. 10 Do not leave any of it till morning; if some is left till morning, you must burn it. 11 This is how you are to eat it: with your cloak tucked into your belt, your sandals on your feet and your staff in your hand. Eat it in haste; it is the Lord’s Passover.

12 “On that same night I will pass through Egypt and strike down every firstborn of both people and animals, and I will bring judgment on all the gods of Egypt. I am the Lord. 13 The blood will be a sign for you on the houses where you are, and when I see the blood, I will pass over you. No destructive plague will touch you when I strike Egypt.

14 “This is a day you are to commemorate; for the generations to come you shall celebrate it as a festival to the Lord—a lasting ordinance. 15 For seven days you are to eat bread made without yeast. On the first day remove the yeast from your houses, for whoever eats anything with yeast in it from the first day through the seventh must be cut off from Israel. 16 On the first day hold a sacred assembly, and another one on the seventh day. Do no work at all on these days, except to prepare food for everyone to eat; that is all you may do.

17 “Celebrate the Festival of Unleavened Bread, because it was on this very day that I brought your divisions out of Egypt. Celebrate this day as a lasting ordinance for the generations to come. 18 In the first month you are to eat bread made without yeast, from the evening of the fourteenth day until the evening of the twenty-first day. 19 For seven days no yeast is to be found in your houses. And anyone, whether foreigner or native-born, who eats anything with yeast in it must be cut off from the community of Israel. 20 Eat nothing made with yeast. Wherever you live, you must eat unleavened bread.”

21 Then Moses summoned all the elders of Israel and said to them, “Go at once and select the animals for your families and slaughter the Passover lamb. 22 Take a bunch of hyssop, dip it into the blood in the basin and put some of the blood on the top and on both sides of the doorframe. None of you shall go out of the door of your house until morning. 23 When the Lord goes through the land to strikedown the Egyptians, he will see the blood on the top and sides of the doorframe and will pass over that doorway, and he will not permit the destroyer to enter your houses and strike you down.

24 “Obey these instructions as a lasting ordinance for you and your descendants.25 When you enter the land that the Lord will give you as he promised, observe this ceremony. 26 And when your children ask you, ‘What does this ceremony mean to you?’ 27 then tell them, ‘It is the Passover sacrifice to the Lord, who passed over the houses of the Israelites in Egypt and spared our homes when he struck down the Egyptians.’” Then the people bowed down and worshiped. 28 The Israelites did just what the Lord commanded Moses and Aaron.

29 At midnight the Lord struck down all the firstborn in Egypt, from the firstborn of Pharaoh, who sat on the throne, to the firstborn of the prisoner, who was in the dungeon, and the firstborn of all the livestock as well. 30 Pharaoh and all his officials and all the Egyptians got up during the night, and there was loud wailing in Egypt, for there was not a house without someone dead.

 

Irish Blueberry Scones

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So every 17th I try to make an Irish recipe in honor of the day. Usually I make some Irish Soda Bread and something else to go with it. I needed a recipe and I love scones, so when I found this recipe on pinterest, I had to make it.

This recipe comes from Kathy Strahs of  Sunny Days, Good Food: Living the Tasty Life in California, who was inspired by her Irish friend Una O’Connor

Ingredients:

  • 1 3/4 Cups of All-Purpose Flour
  • 2 Tablespoons of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 4 Tablespoons of Unsalted Butter, sliced into pats
  • 1/2 Cup of Dried Blueberries
  • 5 Tablespoons of Milk
  • 2 Eggs, one for the batter and one to brush the tops
  • Sugar to sprinkle (optional)

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  4. Rub in the butter with your fingers until it’s all worked in.
  5. Mix in the dried blueberries.
  6. In a small bowl or measuring cup, whisk the milk and one egg together.
  7. Pour the milk mixture in with the dry and gently mix until the liquid is fully incorporated.
  8. Transfer dough to lightly floured surface. Knead the dough a few times and pat it into a disc about 3/4″ thick.
  9. Slice the dough into 8 equal wedges, and transfer the wedges to the prepared baking sheet, leaving spaces between each scone.
  10. Brush with egg and sprinkle with sugar (if you so desire).
  11. Bake the scones for 15-20 mins or until the tops are lightly browned.
  12. Serve warm with butter or clotted cream.

Thoughts After Reading:

I loved these! They were absolutely wonderful and great breakfast, snack, or dessert!

For more Saint Patrick’s Day posts, go to Irish Apple Cake with Custard Sauce

For more scones, go to Harlem Tea Room Cheddar-Thyme Scones

For more holiday posts, go to Pão de Queijo

For more Pinterest recipes, go to Tortellini Soup with Italian Sausage & Spinach

For more blueberry recipes, go to Blueberry Spinach Smoothie

 

Festive Pink Lemonade

"Times Square's New Years Eve Ball - 1978 Technicians eye the new improved New Years ball. This version, which had halogen lamps for higher visibility, replaced a six-foot ball that had ordinary light bulbs. The lowering of the ball, which takes one minute, is down a 77-foot flagpole on top of One Times Square. (Photo by Chester Higgins Jr./The New York Times Photo Archives)"

“Times Square’s New Years Eve Ball – 1978

So I’ve decided to start the tradition of always posting on New Year’s Eve, and including one tasty drink recipe.

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So here we go!

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Thoughts Before Cooking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the second book, The Cat Who Turned On and Off, just follow this link.

Ingredients:

  • 8 Cups Water
  • 2 Cups Sugar
  • 3/4 Cup Lemon Juice
  • 1/4 Cup of Maraschino Cherry Juice

Directions:

  1. Bring two cups of water to a boil.
  2. Add sugar to the water and stir over a medium heat until sugar is dissolved.
  3. Add the lemon and maraschino cherry juice to the sugar-water.
  4. Pour juice mixture and remaining water into a pitcher.
  5. Stir and chill.
  6. Serves 10-12.

Thoughts After Reading:

This was really good lemonade.

I can’t wait to make it again.

For more The Cat Who…Cookbook Recipes, go to French Strawberries

For more drinks, go to Triple Green Protein Smoothie

For more New Year’s Eve posts, go to B is for Blueberry Smoothie

For more holiday posts, go to Crazy Cantina Chili

Chocolate Crinkles

Thoughts Before Baking:

Christmas is coming and there were three families on my list who I wanted to give a gift to and thought what better way than by baking cookies!

I thought that instead of making three dozen of one cookie, I would do three different cookies. That way I would be sure to have something everyone would love. So I decided to do the Regency Ginger Cookie, as it was sweeter than gingerbread but still a Christmas-y cookie.

Then I thought I would do the Rice Krispies Cookies, as everyone loves chocolate chip.

But the third cookie I was stumped. I decided to look in my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled in Chocolate Crinkles.

From the Cookbook: “This classic cookie is beautiful. With its Appaloosa coating of confectioner’s sugar, the cracks that form the surface as it bakes, makes it a miniature work of art. Nevertheless, the true reward comes in the eating. Just barely a crisp at the edges, soft and almost brownie-like in the center, these cookies are sure to make a lasting impression.

Chocolate crinkles, a seeming standard in the cookie baker’s repertoire, actually don’t appear to have a long history. Though it feels as if they have been around forever, the earliest mention we find of them in any cookbook is 1965. This cookie is quick and easy to put together, and forgiving in the oven. If you want a crispier version, bake a few extra minutes. For a fudgier center, go with a shorter baking time.

Ingredients:

  • 1.5 Cups of Unbleached All-Purpose Flour
  • 1.5 Cups of Sugar
  • 1.5 Teaspoons of Baking Powder
  • 3/4 Teaspoon of Salt
  • 6 Tablespoons of unsalted butter, melted
  • 3/4 Cup of Cocoa Powder, natural or Dutch
  • 3 Large Eggs
  • 1/2 Teaspoon of Vanilla Extract
  • 3/4 Cup of Confectioner’s Sugar (Powdered Sugar), for coating the cookies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Lightly grease two baking sheets.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  4. Combine the melted butter with the cocoa in a medium-sized bowl and stir until the mixture is smooth. Cool to lukewarm.
  5. Once cooled, add the eggs and the vanilla-stirring to combine.
  6. Add the wet to the dry mixture. The dough will seem dry at first, but keep mixing until it becomes the consistency of stiff brownie batter.
  7. Scoop the dough by tablespoonful and roll into balls.
  8. Roll in confectioner’s sugar to coat.
  9. Place the cookies on the prepared baking sheets and bake for 12-14 minutes.
  10. The cookies will spread out and form cracks, the insides looking a little wet.
  11. Remove cookies from oven and cool for 5 minutes before transferring to wire rack.

Thoughts After Baking:

What did I think?

You should defintely make them yourself.

For more cookies from the King Arthur Cookbook, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to REESE’S PIECES Peanut Butter Cookies

For more dessert recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more recipes, go to Crostini

 

REESE’S PIECES Peanut Butter Cookies

Thoughts Before Baking:

So I wanted to make a certain cookie, but it turns out that the baker’s chocolate I had was over a year past the due date.

I had a bunch of candy that was given to me and wanted to make cookies with them. After some searching I finally found REESE’S PIECES Peanut Butter Cookies from the website Hershey’s Kitchen.

Ingredients:

  • 1/2 Cup (1 Stick) of Butter
  • 1/2 Cup of Sugar
  • 1/2 Cup of Light Brown Sugar
  • 1/2 Cup of Peanut Butter
  • 1 Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Flour
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1 Cup of REESE’S PIECES Candies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Beat the butter, sugar, brown sugar, peanut butter, egg, vanilla extract in a large bowl until fluffy.
  3. Stir together flour, baking soda, and salt; adding to the butter mixture and beating until blended.
  4. Stir in candies.
  5. Drop by a tablespoonful unto a greased cookie sheet.
  6. Bake for 10-12 minutes, or until brown.
  7. Cool slightly, then place on a wire rack to cool completely.

Thoughts After Baking:

It was pretty sticky trying to move from the tablespoon to the sheet, so just fair warning.

Now I’m not really a REESE’S PIECES person, but I really liked how they tasted. It was a good mix, and not too overpowering in peanut butter.

For more peanut butter cookies, go to 1-2-3-4 Peanut Butter Cookies

For more cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more desserts, go to Vanilla Crackle

For more peanut butter recipes, go to Rice Krispies Peanut Butter Banana

Yoda Soda

So you know what today is!

That means that it is time to post a recipe from my The Star Wars Cookbook: Wookie Cookies and Other Galactic Recipes by Robin Davis.

Thoughts Before Cooking:

My nephew had been looking through my cookbook and wanted to try out this Yoda Soda as he thought it sounded really good. Sadly we did not have the ingredients needed, so I promised the next time he spent the night we would make them.

Ingredients:

  • 3 Limes
  • 3 Tablespoons of Sugar, or more to taste
  • 1 Cup of Sparkling Water
  • 1 Scoop of Lime Sherbet or Sorbet (you can substitute rainbow sherbet or lemon sorbet.)

Directions:

  1. Place one lime on the cutting board and slice in half.
  2. Squeeze the juice from each half into a measuring cup.
  3. Repeat with the limes until you have 1/4 cup of juice.
  4. Put the lime juice and three tablespoons of sugar in a small pitcher.
  5. Stir with a wooden spoon until the sugar dissolves. Add the sparkling water and stir until mixed.
  6. Taste and add more sugar if desired.
  7. Using an ice cream scoop, scoop the sherbet and drop it into a tall glass.
  8. Pour in the lime water.
  9. Serve immediately.

Thoughts After Cooking:

This turned out good but only makes one drink.

WHAT!

Yes all that work for ONE DRINK!!!

It is also impossible to find lime sherbet or sorbet ANYWHERE. I had to substitute with rainbow. It wasn’t bad, but I would have liked to try the recipe as it was originally created.

But it was pretty good. I suggest trying it out and seeing if you think it is worth the effort and time to make.

For more on May the 4th, go to Wookie Cookies

For more The Star Wars Cookbook recipes, go to Twin Sun Toast

For more drink recipes, go to Strawberry Milkshake

 

Vanilla Crackle

So I had a recipe on Gingerbread Wands which I thought would go perfect with Gingerbread Cookie Murder, but I lost the recipe and can’t make them.

So instead I will post a recipe from Joanne Fluke, but if you are interested in Gingerbread cookies, check this recipe out.

Appleturnovermurderjoannflukehannahswenson

Thoughts Prior to Cooking:

So the recipe comes from Apple Turnover Murder. This recipe intrigued me as it only had a few ingredients and seemed incredibly easy to make.

She calls it Vanilla Crack, but that has negative connotations so I changed the name.

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Ingredients:

  • Non-stick Cooking Spray or Butter
  • 1 Box of Soda Crackers ( I used saltines)
  • 2 Sticks of Salted Butter (1 Cup, 8 oz, 1/2 lb)
  • 1 Cup of White Granulated Sugar
  • 2 Teaspoons of Vanilla Extract
  • 1/2 Cup of Salted Nuts (optional)

Directions:

  1. Line a 10 by 15-inch cookie sheet with foil.
  2. Spray the foil with non-stick cooking spray or rub with butter.
  3. Cover the pan completely with a single layer of crackers, salt side up. Set aside
  4. Preheat oven at 350° Fahrenheit.
  5. Combine the butter, sugar, and vanilla in a heavy saucepan. Bring it to a full boil over medium heat, stirring constantly.
  6. Boil for five minutes, stirring constantly. Don’t stop stirring.
  7. Pour the mixture over the crackers as evenly as possible. Spread it about if needed.
  8. Sprinkle the nuts on top.
  9. Slide the pan into the oven for ten minutes.
  10. Remove pan from oven and let it cool. When they have thoroughly cooled, peel off foil, and break into pieces.

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VanillaCrackle

Thoughts After Cooking:

When I ate the first piece I thought they were okay. But then, I had to have another, and another, and another…you see why they are called crack. They are addicting! But there is no drugs in it, it is that toffee taste that is so good it destroys your self-control.

These were really good, and there is a chocolate version that I am eager to try.

For more Hannah Swensen recipes, go to Too Easy Hotdish

For more dessert, go to Cherry-Pistachio Tea Cakes

For more recipes, go to How to Make a London Fog

How to Make a London Fog

What better way to spend a rainy day than with a cup of tea?

Here is how to make the drink London Fog, borrowed from my sister blog.

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As you can tell, this post isn’t about this:

Stay out of the forest!

But this:

StirsTea

So during the week I go to a coffee shop in the morning to kill an hour before work and while there buy a cup of Earl Grey tea.

tea

I drank so many that I had enough to get any drink free! I asked the barista what she recommended and they said a London Fog- Earl Grey tea with Vanilla and heated, foamy milk. I tried it and LOVED it!

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I had to have more of it. So I decided to make it myself.

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Ingredients:

  • Tea Kettle/Teapot
  • Earl Grey Tea (I use loose leaf but you can do bagged)
  • Milk
  • Vanilla Creamer
  • Milk Frothier
  • Sugar (optional)
  • Tall Glass
  • Tea Mug or Teacup

Directions:

  1. Put your kettle or teapot on and heat the water.
  2. Prepare your loose leaf tea (one teaspoon per cup of water). [I typically drink out of a…

View original post 191 more words

Strawberry Milkshake

Thoughts Before Cooking:

I can’t find the recipe I used but I can give the essentials. If I ever find the website again I’ll be sure to give them the proper credit.

Ingredients:

  • 1/2 Pound of Fresh Strawberries, hulled and sliced (plus whole strawberries for garnish)
  • 2 Heaping Tablespoons of Sugar
  • 1 Teaspoon of Vanilla Extract
  • 1 Pint of Vanilla Ice-Cream
  • 1/2 Cup of Milk
  • Whipped Cream (optional)

Directions:

  1. Combine ingredients in blender.
  2. Add whole strawberry as a garnish and serve with whipped cream if desired.
  3. Drink & enjoy.

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Thoughts After Cooking:

I only have one word to say about this-delicious!

I will be making this again, for sure.

For more drink recipes, go to B is for Blueberry Smoothie

For more dessert, go to Irish Apple Cake with Custard Sauce

For more recipes, go to Spanakopita Penne Bake

Irish Apple Cake with Custard Sauce

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So I had thought I was making a pie for Saint Patrick’s Day as I posted Tuesday, but I realized that I had it wrong, I had a cake recipe, not a pie.

Oh well. Here we go. I got this recipe from The Kitchen McCabe.

Ingredients:

Cake:

  • 3 Cups of Flour
  • 2 Teaspoons of Baking Powder
  • 1/8 Teaspoon of Salt
  • 1/4 Teaspoon of Ground Cloves
  • 1/4 Teaspoon of Ground Nutmeg
  • 12 Tablespoons of Butter
  • 3/4 Cup of Sugar
  • 4 Large Granny Smith Apples
  • 2 Eggs
  • 3/4 Cup of Milk
  • 2 Tablespoons of Sugar (For sprinkling on top of the cake.)

Custard:

  • 6 Large Egg Yolks
  • 6 Tablespoons of Sugar
  • 1.5 Cups of Whole Milk
  • 1.5 Teaspoons of Vanilla

Directions:

Cake:

  1. Grease and flour an 8″ or 9″ springform pan. If you do not have a springform pan then cover a pan with foil and grease it.
  2. Preheat the oven to 375 degrees F.
  3. Sift the flour, baking powder, salt, cloves, and nutmeg into a large mixing bowl. (Make sure the bowl is very large as everything will later be combined into it.)
  4. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
  5. Add the 3/4 cup of sugar to the flour mixture and mix in.
  6. Peel the apples and slice them into uniform pieces (about 1/4″ wide and then cut into three pieces.)
  7. Toss the apples into the flour mixture and combine thoroughly.
  8. In a separate bowl, beat the eggs and milk together. Add this to the flour mixture and mix. The batter should be thick and dough-like.
  9. Transfer the dough to the pan and fatten the top with the back of a spatula.
  10. Sprinkle sugar over the top of the cake.
  11. Bake for 45-50 mins. Test the center for doneness. The top of the cake should be a golden brown.
  12. Serve slices with the custard sauce.

Custard Sauce:

  1. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 mins.
  2. Place the milk in a medium saucepan and bring to a boil.
  3. Slowly whisk the hot milk into the egg/sugar mixture.
  4. Transfer the mixture back into the saucepan and stir over a medium heat until the custard thickens, about 4 minutes. Custard should be thick enough to coat the back of the spoon.
  5. Mix in the vanilla and then transfer to a bowl or serving saucer.
  6. Serve warm or cold over the apple cake.

 

Thoughts After Baking:

So I tried making the custard, but the eggs cooked too fast and this is what they ended up being:

So I instead went with the glaze from A is for Applesauce Cake.

Otherwise, the cake was good. It wasn’t really sweet, but I enjoyed it. Good with tea or coffee.

For more Saint Patrick’s Day recipes, go to Irish Soda Bread

For more cake, go to Pumpkin Spice Cake

For more desserts, go to Rice Krispies Cookies

For more holiday recipes, go to Chicken Cashew Wrap

For more pinterest recipes, go to Blueberry Sour Cream Pie