Happy Birthday brownies!!

 Hi there! So this is the reason I've been MIA for the past 5 months. Isn't she adorable? She's two months old now and such a wonderful addition to our family!

What better recipe to re-start my blogging than with the brownies I made for my birthday yesterday. So easy, so delicious... and going to be so bad for my hips!! The frosting recipe comes from the Take Home Chef, Curtis Stone... 
I have many other recipes I've been trying to get posted... but a newborn and a potty-training toddler take up most of my time these days!

For the brownies:

1 box brownie mix, prepared accordingly

1 3.5oz bar of chocolate (see pic below)

Instructions: 

Basically, follow the package directions but add the bar of chocolate, broken into bite-size pieces. Bake according to package directions. Allow to cool for at least 30 minutes.

For the Frosting:

8oz cream cheese, softened

2/3C light corn syrup

8ish oz. good quality chocolate

Instructions:

1. Using an electric mixer beat the cream cheese in a large bowl until light and smooth. Beat in the syrup. Place the chocolate in another bowl and place the bowl over a small pot of boiling water. Stir constantly until the chocolate melts.
2. Add the melted chocolate to the cream cheese mixture and beat just until blended, stopping the machine and scraping the bottom of the bowl to ensure the mixture is well blended. Spread the frosting generously over the top of the cooled cupcakes. Garnish with fresh strawberries and serve.

If you haven't tried this chocolate, you are seriously missing out. It is so delicious... even just by itself! Try it. Curtis Stone uses it.... that should be enough!!

Happy Birthday to me!!

Easter menu

I feel like such a slacker. I have been meaning to post this for a week now... so please forgive me for not getting it up in time. I realize Easter was LAST weekend and it may be pointless to even post this now... but it was so delicious, it deserves to be up.
I had never cooked a ham before, but it didn't seem that hard (and it's not). You don't even need a recipe, the little card attached to it will tell you exactly how to cook it. But I wanted mine to be EXTRA special. Start off by finding a decent 10lb-ish spiral sliced ham. Mine was from the Springfield brand. Highly recommended, and not overly-priced like some of those "Honey" brands. I will also list the recipe for "funeral potatoes take 2" and a super yummy dessert salad.

For the ham:

1 (10lb) fully-cooked spiral cut ham
2/3C brown sugar
1/3C apricot jam
1 tsp dry mustard powder

Directions:

1. Preheat oven to 300.
2. Place ham cut side down on sheet of foil that has been placed on a rimmed baking sheet. Mix together the sugar, jam and mustard in a small bowl (here I added half the bag of glaze from the ham). Brush onto ham using a pastry brush. Reserve any leftover glaze. Enclose the foil around the ham.
3. Roast for 2 hours, or 14 minutes per pound if your ham is a different size. Apply the remaining glaze 20 minutes before the ham is done.

Note: if making funeral pots, start them when you add the final glaze and they will be ready for the oven when you pull the ham out.

Funeral Potatoes - take 2

Ingredients:

1 large bag frozen hash browns
1/2C butter, plus extra for buttering dish
1 can cream soup
1 pint sour cream
1/2C chopped onion
2 C shredded cheese (I like to add about an extra cup)
1C smashed corn flakes
salt and pepper

Instructions:

Preheat oven to 350.
In a large skillet, melt the butter. Add the soup, sour cream, and cheese. Stir until cheese is melted. Add onions.
Butter a 13x9 baking dish and add the potatoes. Pour cheese mixture over and combine well. Cover with corn flakes. Bake for 45 minutes.


Apple Dessert Salad

Ingredients:

1C shredded coconut
1C mini marshmallows
1C pineapple tidbits
1C mandarin oranges
1C cored, diced apples
1C sour cream

Instructions:

Combine all ingredients well and allow to chill at least an hour.

2 Easy Christmas Goodies

This recipe really is simple. I was very surprised.

Cream Cheese Finger Cookies

Ingredients:

1/2C butter, softened
4oz cream cheese, softened
1tsp vanilla extract
1 3/4C all-purpose flour
1TBS sugar
dash salt
1C finely chopped pecans
confectioner's sugar

Instructions:

In a mixing bowl, cream the butter and cream cheese. Beat in vanilla. In a different bowl, combine the flour, sugar and salt. Gradually add the flour mixture to the creamed mixture. Stir in the pecans.
Shape tablespoonfuls into 2in logs. Place 2in apart on ungreased baking sheets. Bake at 375 for 12-14min, until bottoms are lightly browned. Roll warm cookies in confectioners sugar; cool on wire racks.
Makes 2 dozen.



Don't let the two-step process and 3-ingredients fool you. This recipe can take close to 45 minutes to make! I was not prepared for that.... I thought it would be easy-peasy. Which it wasn't hard.... it just took a lot of time.

Besitos de Coco (AKA Coconut Smooches)

Ingredients:

about 1C grated coconut
1C water
1 1/2C dark brown sugar

Instructions:

Combine the water and sugar in a heavy bottomed saucepan. Bring to a boil. Reduce the heat to low (I would set it at medium) and cook, stirring occasionally, until it becomes like a hard ball or reaches 275. (This step could take a good 30 minutes or more!).
Add the coconut and continue cooking until no steam rises from the pot and the liquid has evaporated. Using a TBS, drop the coconut smooches onto a greased cookie sheet and let cool.

Day #10 of Thanksgiving Posts: The Grande Finale!

And now for the piece de resistance! Cran-Apple Crisp!!

You know what's great about this dish? You can serve it up hot with ice cream or whipped cream for a dessert. Or serve it warm/hot with plain or vanilla yogurt for breakfast. I couldn't wait any longer, so I took a bite straight out of the oven... OUCH! Yeah, word to the wise, let it cool a little before tasting! Even though it burned all the way down, it was DELICIOUS!!!

**The recipe calls for 5-6C apples and 1C cranberries. I only used 3 apples, not sure how many cups that made; and I used a whole 12oz bag of cranberries. Do what you need. It will all work out in the end! :)

Ingredients:

1/3 to 1/2C sugar
3TBS corn starch
1tsp. ground cinnamon
1/2tsp ground nutmeg
5-6C peeled, cubed tart apples
1C fresh or frozen cranberries
1/2C light corn syrup
1tsp grated orange peel

Topping:
1/2C chopped walnuts or uncooked oats
1/3C packed brown sugar
1/4C all-purpose flour
1/4C (1/2stick) butter

Instructions:

1. Preheat oven to 350.
2. In a large bowl, combine sugar, corn starch, cinnamon and nutmeg. Add apples, cranberries, corn syrup and orange peel; toss to mix well. Spoon into shallow 2qt baking dish.
3. For topping, combine nuts, brown sugar and flour. With pastry blender or 2 knives, cut in margarine until mixture resembles very course crumbs. Sprinkle over cranberry mixture.
4. Bake 50 minutes or until apples are tender and juices that bubble up in the center are shiny and clear. Cool slightly; serve warm.

I hope everyone has a safe and HAPPY THANKSGIVING!!
I'm thankful for my family, friends, and all of you wonderful readers!!

Day #8 of Thanksgiving Posts: Coconut Cream Pie

One of my most favorite pies... and my VERY favorite cream pie.... COCONUT CREAM. Bet you're surprised there, eh?! I LOVE coconuts!!! "Put the lime in the coconut and mix it all up..."
And the best thing? This recipe calls for 5 ingredients!!

Ingredients:

1pkg. Instant Vanilla pudding mix
1 1/2 C cold milk
1 carton frozen whipped topping, thawed, divided
3/4 to 1C flaked coconut, toasted, divided
1 crust (pastry shell, baked or graham cracker)

Instructions:

In a mixing bowl, beat pudding and milk on low speed for 2 min. Fold in half of the whipped topping and 1/2 to 3/4C of coconut. Pour into crust. Spread with remaining whipped topping, sprinkle with remaining coconut. Chill.

Day #7 of Thanksgiving Posts: Pumpkin Pie!!

Mmmm... my mouth is watering. I cannot wait for a slice of pumpkin pie. Pumpkin, to me, is like coconut, but in the winter-time. I love everything Pumpkin, in the fall. In the warmer months, I love everything coconut. Mmmm... I thought for sure I'd have a dang delicious Pumpkin Pie recipe on hand... but alas, I had to go searching for one. I just love the site Simply Recipes. And today's recipe comes from there.
If you end up making it, let me know how it is, would ya? I will be pretty busy the next 3 days making cookies and my surprise for Day #10 I won't be making any other desserts before the big day. I'd love to hear of any of your favorite Turkey Day recipes as well... so please, send me your stories/recipes/blunders/mishaps... really anything you want to share! My email is stacilee84@gmail.com

Ingredients

• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 1 good crust

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard. Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.

Method

1 Preheat oven to 425°F.

2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4 Cool on a wire rack for 2 hours.

Serve with whipped cream. Serves 8.

Day #6 of Thanksgiving Posts: Apple Pie

Mmm... I love pie. Especially when it's apple with a BIG dollop of whip cream! Yum!

Ingredients:

1pkg. refrigerated pie crust
6C peeled, cored and sliced apples
3/4C plus 1TBS sugar, divided
2TBS all-purpose flour
1 1/2tsp apple-pie spice
1/4tsp salt
2TBS butter, chilled and cut into small pieces
1 1/2TBS milk or cream

Instructions:

1. Preheat oven to 425. Fit 1 pie crust into a 9in pie dish.
2. Mix apples, 3/4C sugar, flour, apple pie spice and salt in large mixing bowl until apples are coated.
3. Turn apple mixture into pastry-lined pie dish; spread evenly. Scatter butter pieces over top of mixture.
4. Fit top crust over apple mixture. Wrap excess top crust under bottom crust around edges. Press edges together to seal; flute.
5. Brush top crust with milk. Make slits in top crust with knife to create steam vents. Sprinkle with remaining sugar. Bake pie until golden, 40-45minutes.

If you don't have apple pie spice, you can mix together:
1tsp cinnamon
1/4tsp ground nutmeg
1/8tsp ground allspice
and 1/8tsp ground cloves

A Birthday cake made just for...

ME!

Yup, today is my birthday. Nothing special. Just another day.
Now, don't get me wrong... it was a GREAT day. Exactly what I wanted.

And here's the cake I made for myself:

Chocolate Blackout Cake.
Recipe comes from CooksCountrytv.com -- well DANG! I'm glad I printed it off and saved it earlier! I just now found out you can't get recipes for free from them anymore! No fear, I'll post any that I have! lol.

Chocolate Blackout Cake

Ingredients:

Pudding-
1 1/4C sugar
1/4C cornstarch
1/2tsp. table salt
2 C half and half
1C whole milk
6oz. unsweetened chocolate, chopped
2tsp. vanilla extract

Cake-
8TBS unsalted butter (1stick), plus extra for greasing pans
1 1/2C all-purpose flour, plus extra for dusting pans
2tsp. baking powder
1/2 tsp. baking soda
1/2tsp. salt
3/4C Dutch-processed cocoa powder
1C brewed coffee (yes, I am LDS... I traded this ingredient for 1C Nestle Chocolate Milk -- yum!)
1C buttermilk
1C packed light brown sugar
1C sugar
2 large eggs
1 tsp. vanilla extract


Instructions:
1. For the pudding: Whisk sugar, cornstarch, salt, half and half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until it melts and mixture begins to bubble, 2-4 minutes. Stir in vanilla and transfer to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-in pans. Whisk flour, baking powder, baking soda and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee (milk chocolate), buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temp. at least 1 hour.
** after greasing/dusting pans, cut a piece of parchment/wax paper and place in bottom of pan and then grease and dust it also. Helps the bottom of your cake not stick!! **

5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 C pudding over cake layer and top with another layer. Repeat with 1 C pudding and last layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. Cake can be refrigerated for up to 2 days.



Side Note:
For some reason, both times I've made this cake my pudding DID NOT set right. The first time, I had time I was able to fix it. But this last time I didn't have time to do so. I used 8 Snack Pak Chocolate Pudding cups instead - 2 cups for each layer, and 4 cups (probably could've used 5) for the top and sides. It tasted close to the same and worked out just as well! This is why I don't like to bake... unless it's from a box! lol.

Sunday Dinner AND Dessert: Herb-Roasted Citrus Chicken w/ Root Veggies AND Peaches 'n' Cream

It's Sunday, it's a special day. Which calls for a special meal! Tonight's menu includes a whole herb-roasted Chicken with roasted sweet potatoes, carrots and onions.
Plus, a yummy dessert of Peaches 'n' Cream. Enjoy!!

Herb-Roasted Citrus Chicken

The chicken recipe is a mixture of Ming Tsai's Cranberry-Glazed Chicken, Jamie Oliver's Herb-Roasted Chicken, and a little of my own ideas.

Ingredients:

1 Whole Chicken (can also use 4 chicken breasts, cooking time will vary)
8 Cloves Garlic, minced (or pressed is my favorite) and separated
thumb-size piece of fresh Ginger, minced
Olive Oil
Juice of 1 lemon (keep rind to place inside cavity) and 2 limes
Fresh Parsley (I used 3-5 ice cubes - check under Herbs for info on that)
2 TBS Rosemary
1TBS Red Chile Flakes
2 Bay Leaves
Sea Salt and Fresh Ground Pepper
2 Yellow Onions, diced
2-3 Sweet Potatoes, diced
sm. bag of baby Carrots (or 2 Fennel/Anise bulbs, cored and sliced)

Instructions:

1. Combine all herbs and spices- except Bay Leaves, half the minced garlic, oil, lemon and lime juices into food processor/blender. Blend well. Pat chicken dry and carefully poor marinade mixture all over. Starting at the neck, lift up the skin to break it apart from the meat and gently stuff a little marinade inside. Pour remaining marinade inside cavity, and add lemon rinds. Allow to sit at least 4 hours, or over night.

2. Pre-heat oven to 500-550 and pre-heat roasting pan. Once heated, place chicken in pan, place bay leaves on top, and brown 15-20 minutes, turning pan around half-way through. In the meantime, in a large bowl, combine potatoes, fennel/carrots, and onions. Drizzle with a little oil and sprinkle with salt and pepper. Once chicken is browned, reduce heat to 350 and cover with foil. Roast for 45-55 minutes.

3. Uncover and add the veggies to the pan. If you can, lift up the chicken a little so the veg can fall underneath. (Once again, I don't like my veg soggy, and I've found this it the best way to fully cook everything without OVER-cooking anything). Recover with foil and allow to cook another 50-60 minutes, depending on size of chicken (you're looking for a temp of 160-165). Take it out and place it on a cutting board and lightly tent with foil. Allow to rest for 10 minutes before carving it. Spoon the veg into a bowl.

Enjoy!

Peaches 'n' Cream - Grandma Style

Three simple ingredients and 20-40 minutes is all it takes for this delicious recipe, brought to you by my own mom!

Ingredients:

Peaches (1-2 per person)
3TBS white Sugar (per serving)
Half and Half


Instructions:

1. If you prefer, you can place the peaches into a pot and barely boil them, then dunk them into cold water and peel them. Or you can skip this step and just cut them up.
2. Cover with sugar. Lots. Of. Sugar. Allow to sit at least 20 minutes, until a "syrup" forms.
3. Dowse them in half and half.

Just a side note: I. Love. Half and Half. Yum! This recipe also works with strawberries. When I make it with strawberries, I add about 1/4 Cup semi-sweet chocolate chips (remember I like texture!) to my bowl, and not as much sugar.

Enjoy! I know I just did!!