Mixing Bliss, Ugly Sweaters, Hot Dog Wreaths & Cake Balls

I haven't blogged all of December ... I was on blog vacation I guess!  I had a busy month and figured everyone else was probably just as busy getting things ready for Christmas and if you're busy you don't have time to be reading a food blog anyways.  I baked a lot of cookies, decorated the house and enjoyed hosting a bunch of friends throughout the month.  I must have made the "nice" list for 2013 because Santa left a KitchenAid Mixer under the tree this year.  LOOK OUT!!!!  And even though I had a ton of Christmas cookies at the house I made a new batch of cookies on Christmas day to try out the new mixer.  Can I tell you a secret?? ... as the mixer spun effortlessly through the dough I walked over to the refrigerator to get an egg and walked back to the mixer while still watching it mixing, and as I cracked the egg and added it to the dough I felt as if I was floating on air ... I was somewhat aroused...by a freaking MIXER!  The only thing better would have been Mark Wahlberg sitting on my kitchen counter, lol.  What a great gift for a baker!!!  Then later that day I used it again for sweet potato mash to go with our steaks for dinner.  This mixer is going to be put to great use in my kitchen.  I'm so excited to have this new appliance!

One of my favorite moments of this past month was hosting an Ugly Sweater Party.  If you haven't been to an ugly sweater party yet you are missing out.  They're a lot of fun!!  I made a cake that looks like an ugly sweater as well as a hot dog wreath which I thought was hysterical.  Although the wreath was a joke it was devoured in minutes.  The cake on the other hand was so ugly people were afraid to eat it and I ended up with a full cake leftover thinking what in the world am I going to do with all of this cake???  Then I remembered reading about CAKE BALLS* online.  I cut the cake up into pieces and put it in the new mixer and mixed until it formed into chocolate dough.  Then I made small balls out of the dough and dipped them into melted chocolate ... voila, cake balls!  They're delicious!! Next time you have leftover birthday cake try making cake balls.

Hope all of you have a happy & healthy new year!!  I look forward to sharing more recipes during 2014.

*Cake Ball Recipe can be found here: Cake Balls (any flavor cake & frosting works)

The hot dog wreath is simply a package of hot dogs & one package of crescent rolls.  Cut the hot dogs into thirds and wrap with strips of the crescent roll dough.  Form into a circle and bake at 350' for about 18 minutes or until golden brown.  The bow is a red bell pepper.  

Apple Orange Cranberry Sauce

Here's a recipe for your Thanksgiving meal this week ... Apple Orange Cranberry Sauce that just might steal the show away from the turkey!  This sauce is soooo good!!!!!  You can make it ahead of time (I just finished making mine).  And for those of you who don't enjoy cooking or don't have time you can buy this in a jar at your local Williams-Sonoma store.  I wish I could post a link in here so you could smell my kitchen right now but you'll just have to take my word for it that it smells delicious.  My daughter asked me if I was making an apple pie and my husband emerged from his mancave to find out what smelled so good.

A few years ago I purchased a jar of this and everyone absolutely loved it so the next Thanksgiving I searched for a recipe to make it myself.  I was surprised WS had it posted right on their website (seems too good to give out to the public).  You can enjoy this as a side dish or on top of your turkey or on top of the stuffing or use it on leftover turkey sandwiches or on toast, etc.  YUM!!!!!   I will definitely have this on my table every Thanksgiving.  

Happy Thanksgiving to everyone who reads my blog!  I hope you all have a wonderful day with your families and friends.

Ingredients:

• 1/2 orange
• 2 cups water
• 1 tart apple, such as Granny Smith, pippin or McIntosh
• 3 cups fresh cranberries
• 1 1/4 cups sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves

Directions:
Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside. 

Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes. 

This is what it looks like before the cranberries burst.

Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.

Makes 3 1/2 to 4 cups.



Source: Williams Sonoma

Mashed Cauliflower

Every now and again I try to lower my carbs for a week or two.  A low carb week always seems to line itself up post-holiday.  The past few weeks we celebrated my husband's birthday, my daughter's birthday, Halloween and my birthday.  All of the cakes and sweets can add up and now I'm feeling like its a good time to do a low carb week in preparation for Thanksgiving where I will again stuff myself with heavenly carbs.  (I'm dreaming of my mom's pumpkin pie already!)  The leftover Halloween candy is stored safely in my OKRA bag and now its time to move on to mashed cauliflower.

Mashed Cauliflower is a perfect low carb recipe because it sort of tricks your mind into thinking you are enjoying mashed POTATOES ... mmmm.  There's bunches of recipes you can find online for these.  I tried a few different recipes and wasn't all that impressed so I came up with my own.  I've used this as a side dish for grilled chicken & steak as well as a mock "shrimp & grits" recipe (replaced the grits with the mashed cauliflower).  Enjoy!

1/2 head of cauliflower
1 oz cream cheese
2 tbs butter or margarine
1/2 tsp Johnny's garlic seasoning*
2 tbs Parmesan cheese
dash of salt & pepper

Chop the cauliflower into small pieces and steam with a small amount of water in the microwave for 5-6 minutes or until it is soft. Drain the water and place the steamed cauliflower in a food processor.  Add the cream cheese, butter, parmesan and seasoning.  Process on high speed for about 2 minutes or until it turns into a smooth creamy texture (You can use a hand mixer as well but I think the texture comes out nicer/creamier with the food processor).  Serve immediately.  You can also make this ahead of time, refrigerate in a container and simply reheat in the microwave when ready to serve.  Makes 3-4 servings.  

*This seasoning is awesome!!!  It makes the BEST shrimp scampi ever! I order mine online @ Johnny's Garlic Seasoning.  I believe Costco sells it too. I also found a link to make your own Johnny's seasoning (haven't tried it though).  Make your own

Fun with Fondant

This is way easier than you could ever imagine!  Its like "play doh" for adults!!!  You have to try it!  Even if you don't make your own fondant with the recipe below at least buy a bucket of prepared fondant at your local craft store and try making some shapes with it for your next cake.  It is seriously fun & addicting!!

I made my husband out of fondant for the top of his birthday Caramel Upside Down Apple Pie ...

I made about 200 of these tiny flowers for my daughter's 3rd birthday cake ...

Pumpkin toppers for my pumpkin cupcakes ...

Think of something you'd like to make out of fondant.  Google "fondant + your idea" then click on the "images" link and you'll find lots of photos for inspiration.


Ingredients:

1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening
Makes:

About 2 pounds marshmallow fondant.

Directions:

1.  To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

2.  Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

3.  It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

4.  When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

5.  To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

Source:  Wilton.com

Pumpkin Cupcakes with Cream Cheese Frosting

I received a phone call from an old friend of mine about a month ago.  She was planning a birthday luncheon for her mother and requested my help with a few things including making cupcakes.  I had my eye on this Pumpkin Cupcake recipe for awhile and was looking for an excuse to make them so you can understand how excited I was when I gave her three cupcake choices and she picked the Pumpkin. Yeah, at last my excuse to try this recipe arrived!  And then panic set in ... why on earth am I trying a NEW recipe for a party???  I know, its not the smartest decision because when you're baking for someone else you should be using an old standby, the one that you've made numerous times and you know for sure you can't mess it up.  So I took a risk with a new recipe...if worse came to worse my back up plan was to buy a box mix and go from there.  I am so glad I tried this recipe!!  I like box cakes and tend to make them and use homemade frosting to keep things on the easy side but I have to tell you when you make cakes from scratch and they come out perfect its a wonderful feeling ... and people can tell it didn't come from a box.

These cupcakes are moist with the right amount of pumpkin spiciness and the frosting, oh my oh my the frosting can be consumed alone with a spoon .... I mean, the frosting is heavenly.  I topped my cupcakes with tiny fondant pumpkins I made ahead of time but you could also use candy corns, chopped nuts or keep it simple with no topping at all.  The cupcake batter makes a lot so make sure to use a big bowl (makes 32 cupcakes).

INGREDIENTS:

For the Cupcakes:
4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2½ cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1½ cups canned pumpkin (not pie filling)

For the Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
¾ teaspoon vanilla extract

DIRECTIONS:

To Make the Cupcakes:

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.

2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. 

4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.

To Make the Frosting:

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.  

Source: Brown Eyed Baker

Black Bean Soup

I love to make soup.  I like the entire process from chopping the ingredients, to mixing in spices, letting it simmer, enjoying the aromas throughout the house and finally sitting down to enjoy it.  There's something about a hot bowl of homemade soup that is downright COMFORTING.  You know what else I love about making soup?  It makes me feel proud that I took an empty pot and filled it with something other people find comforting ... that puts a big smile on my face.

I've made this Black Bean Soup several times over the past two years and it has become one of my favorites.  It has also quickly become one of my daughter's favorites ...she can't get enough of this stuff!  Hope you enjoy it too!      

INGREDIENTS
2 tablespoons vegetable oil
1 cup diced white onions
1 cup diced celery
1/2 cup diced carrots
1 red or yellow pepper, diced
2 tablespoons garlic, crushed
4 cans (15 oz) black beans
4 cups chicken broth
2 tablespoons apple cider vinegar
3 teaspoons chili powder
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon salt
1 tablespoon corn starch

DIRECTIONS

1.  Heat 2 tablespoons oil in a large saucepan (I use a 3 quart pot) over medium/low heat.

2.  Add onion, celery, carrot, pepper and garlic to the oil and simmer slowly for about 15 minutes or until the onions are clear.

3. While the veggies are cooking pour the canned beans into a strainer and rinse under cold water.

4.  Measure 3 cups of the drained & strained beans into a food processor and add 1 cup of chicken broth.  Puree on high speed until smooth.

5.  Add pureed beans, remaining beans, remaining chicken broth, vinegar and spices to the pot & stir.  Bring to a boil and then simmer for about 10 minutes.

6.  Mix the corn starch with a little bit of water and stir slowly into the pot.  Simmer for an additional 40 minutes.

7.  Serve alone or top with shredded cheddar cheese, sour cream and/or tortilla chips.

Makes about 11 cups.

Recipe adapted from Food.com

Mashed Sweet Potatoes

When I started this blog my goal was to submit at least one entry per week.  I am sorry I am a little behind this week.  Here's why ... my almost 3 year old daughter who willingly used to take a long afternoon nap, sometimes 3+ hours, decided last week that she no longer needs to nap.  So you see, the time I used to have to cook and blog has diminished. I would have been a little more understandable about this nap issue if the 3 hour nap slowly went to 2 hours than 1 than none but we somehow pushed a fast forward button and jumped right to none = one sad mama missing her self-time in the afternoons.

Okay, I'm done venting.  Here's a yummy mashed sweet potato recipe that you can use as a side dish to compliment an entree this fall/winter season.  Outback Steakhouse used to have this on their menu and without warning, like my daughter's naps, took it off their menu leaving the customers who liked this side dish in pure disappointment. Well guess what Outback??...we can make the mashed sweet potatoes at home.    I mentioned in one of my earlier blogs that sweet potatoes don't need to have anything added to them and that is true but every once in awhile it is fun to add some unhealthy stuff and push them over the edge in the culinary world to make them even tastier and wow your dinner guests.  These are so tasty that I even enjoy the leftovers cold.  The taste sort of reminds me of pumpkin pie and I have to admit I ate a spoonful right before I snapped the photo!!  These would be a great addition to your Thanksgiving menu.  Enjoy!

INGREDIENTS
4 medium sweet potatoes
1/3 cup brown sugar
4 tablespoons butter
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

TOPPING
1 tablespoon butter
6 tablespoons pecans, chopped
1/4 cup oatmeal (not instant)
2 tablespoons brown sugar
1/2 teaspoon cinnamon

DIRECTIONS
1.  Bake sweet potatoes in your microwave or conventional oven until soft.  I like to use the "baked potato" button on the microwave.

2.  Slice the baked potatoes in half and scoop out the filling into a large mixing bowl. Discard skins.

3.  Add butter, brown sugar, cinnamon & nutmeg to the potatoes and mash using an electric mixer until smooth.

4.  To make the topping melt the butter in a small saute pan.  Add pecans & oats and stir over low/medium heat for 5 minutes or until the mixture is hot (do not allow to brown).

5.  Remove from heat and mix in the brown sugar & cinnamon.

6.  When ready to serve reheat the potatoes in a saucepan or microwave until hot.  Top with the oat/pecan topping.

Makes about 6 servings depending on the size of the potatoes and it can be made ahead of time.

Recipe adapted from Food.com