Holly, Author at My Stained Apron

Caramel Oatmeal Bars

February 10, 2011 by Holly

I heart oats. Maybe it’s because my mom cooked alot with oats when I was a kid. They were often in our cookies, in savory dishes at dinner time, and even in our pancakes. But combined with caramel? And chocolate? Need I say more? I didn’t think so.

These were clipped from a Martha Stewart magazine ( I think) many a year ago. And I have made them many, many times, and they are always perfect and easy. They are perfect as little gifts too, I stack a few, wrap with piece of parchment paper (you could even add a strip of printed paper too) and tie with twine or ribbon.

CARAMEL OATMEAL BARS

Recipe adapted from Martha Stewart

48 caramels

1/2 c heavy cream

2 c old fashioned rolled oats

2 c flour

1 c packed brown sugar

3/4 tsp baking soda

1 tsp salt

2 1/2 sticks unsalted butter, cut into small pieces

1 c semi-sweet chocolate chips

Melt caramels and cream in a saucepan over medium heat, about 5 minutes. Set aside to cool.

Stir together oats, flour, brown sugar, baking soda, and salt in a large bowl.

Blend in butter with a pastry blender, or your fingers, until mixture resembles coarse meal.

Line a 9 by 13 pan with parchment, leaving an overhang, or spray with nonstick spray.

Press half the oat mixture in the pan.

Bake at 350 degrees for about 20 minutes.

Sprinkle crust with chocolate chips, then drizzle with caramel.

Top with remaining oat mixture.

Bake until pale golden, 20-25 minutes.

Let cool completely in pan before cutting into squares.

Filed Under: Brownies / Bars

Puppy Love

February 8, 2011 by Holly

I love Bakerella’s puppy pops and thought they would be so cute for Valentine’s Day, especially paired with a heart and a “puppy love” cookie valentine. Of course I opted to make mine with my Krispy Pop base instead and I thought a heart for the nose was suiting for the holiday. I only had butter rum life savers on hand but I think a red collar would have been perfect! : )

For the puppies:

Krispy Pops, made in balls

Peanut Butter candy coating

Large heart sprinkles

Dark chocolate

Life savers

Dip krispy pop in candy coating (or desired color)

Stand in styrofoam to let coating set up.

Make the ears. Melt chocolate and use either a parchment funnel or squeeze bottle to draw teardrops on the inside of plastic spoons. (To make a funnel, curl one short side of a parchment rectangle in to the middle. Wrap other short end around, tape seam on outside if needed.)

(Make sure hole is small in the bottom) Stand up in a cup or glass and fill with melted chocolate.

After chocolate has set, the ears should pop out easily.

Using a small amount of melted PB candy coating as glue, place an ear on either side of the face, and glue on a large heart for the nose and a life saver for the collar.

Use the chocolate funnel or a food safe marker to make the eyes and mouth.

For the Hearts:

Krispy Pops, made in heart shapes

Red candy coating

Desired decorations

Dip heart shaped Krispy Pops in melted red candy coating and gently tap off excess.

Sprinkle with sprinkles, pop rocks, sanding sugar, or leave plain.

Stand in styrofoam to set up.

Puppy Love

Ingredients

Krispy Pops, made in balls
Peanut Butter candy coating
Large heart sprinkles
Dark chocolate
Life savers

For the Hearts:

Krispy Pops, made in heart shapes
Red candy coating
Desired decorations

Instructions

For the Krispy Pops:

Dip krispy pop in candy coating (or desired color)

Stand in styrofoam to let coating set up.

(Make sure hole is small in the bottom) Stand up in a cup or glass and fill with melted chocolate.

After chocolate has set, the ears should pop out easily.

Using a small amount of melted PB candy coating as glue, place an ear on either side of the face, and glue on a large heart for the nose and a life saver for the collar.

Use the chocolate funnel or a food safe marker to make the eyes and mouth.

For the Hearts:

Dip heart shaped Krispy Pops in melted red candy coating and gently tap off excess.

Sprinkle with sprinkles, pop rocks, sanding sugar, or leave plain.

Stand in styrofoam to set up.

https://mystainedapron.com/puppy-love/

Filed Under: Valentine's day

Cookie Valentines

February 7, 2011 by Holly

I was cleaning out the pantry and saw half a package of Vienna Fingers. No one is eating them (the bowl of freshly made homemade cookies on the counter might have something to do with it!) and I was wondering what I could do with them when I got this idea. I’d been making some krispy pops for Valentines Day and had been trying to figure out how to add something that said “puppy love” to them. Perfect! (I’ll show you how I made these cuties tomorrow) I have all kinds of ideas of other things I could write on them and use for other holidays as well. I think some made with oreos with a big red heart in the middle would be cute as well.

COOKIE VALENTINES

Recipe by My Stained Apron

Cookies (I used Keebler’s Vienna Fingers)

Candy coating or chocolate

sucker sticks

Decorations (I used large and small heart sprinkles)

Dark chocolate or candy coating for writing

Carefully separate cookies.

Dip sucker stick in melted chocolate or candy coating and press top of cookie back on.

Holding cookie by the stick, dip in melted chocolate or candy coating. (It may be easier to partially dip in coating and use a spoon to spoon coating over the top.)

Gently tap excess coating off. Lay on a wax paper lined tray. Repeat with all cookies.

While coating is wet, place decorations on. (If your coating dries, just use a toothpick to dab some melted coating on the back of decorations to “glue”).

Let cookies sit until coating is set. To write, make a parchment funnel.

Curl on short end in to the middle. Repeat with other end, wrapping it around.

Make sure your hole is very small. Fold over the top or use a piece of tape on the outside seam if needed.

Stand funnel up in a glass or cup and fill with melted chocolate (it doesn’t take very much).
Practice writing on the wax paper first, then write out your messages on the cookies.

Let sit until chocolate has set up.

Cookie Valentines

Ingredients

Cookies (I used Keebler's Vienna Fingers)
Candy coating or chocolate
sucker sticks
Decorations (I used large and small heart sprinkles)
Dark chocolate or candy coating for writing

Instructions

Carefully separate cookies.

Dip sucker stick in melted chocolate or candy coating and press top of cookie back on.

Holding cookie by the stick, dip in melted chocolate or candy coating. (It may be easier to partially dip in coating and use a spoon to spoon coating over the top.)

Gently tap excess coating off. Lay on a wax paper lined tray. Repeat with all cookies.

While coating is wet, place decorations on. (If your coating dries, just use a toothpick to dab some melted coating on the back of decorations to "glue").

Let cookies sit until coating is set. To write, make a parchment funnel.

Curl on short end in to the middle. Repeat with other end, wrapping it around.

Make sure your hole is very small. Fold over the top or use a piece of tape on the outside seam if needed.

Stand funnel up in a glass or cup and fill with melted chocolate (it doesn't take very much).

Practice writing on the wax paper first, then write out your messages on the cookies.

Let sit until chocolate has set up.

https://mystainedapron.com/cookie-valentines/

Filed Under: Cookies, Valentine's day

Gnocchi with Gorgonzola cream sauce and ham

February 3, 2011 by Holly

This dish is evil, evil I say. Run while you can. Don’t look back. Forget you ever saw this. Too late? Well, sorry then. : )

GNOCCHI WITH GORGONZOLA CREAM SAUCE AND HAM

Recipe by My Stained Apron

Gnocchi, homemade or store bought

2 cups heavy cream

1/2 cup crumbled Gorgonzola cheese

1/2 cup shredded Parmesan cheese (or extra Gorgonzola)

2 tsp dried parsley (or fresh chopped)

1/2 cup thinly sliced ham (I use a good quality Canadian Bacon)

Heat ham in a saucepan over medium heat.

Add cream and cheeses, stir until well incorporated.

Add gnocchi (if homemade boil first), toss to coat.

Add parsley, serve hot.

Filed Under: Pasta, Sauces / Condiments Tagged With: cheese, gnocchi, pasta

Gnocchi

February 3, 2011 by Holly

Homemade gnocchi. Seriously yummy. And seriously easy! Don’t be intimidated by the marking process, you can even completely skip that part if you want. And I know what you’re thinking… “Holly, how can I possibly focus on learning how to make gnocchi when I am so distracted by your gorgeous green fake marble counter tops?!” I know, I know, but just try.

GNOCCHI

2 1/2 lbs russet potatoes (about 5 large)

2 egg yolks

1 T olive oil

1 1/2 cups flour

Place potatoes, unpeeled, in a pot of water and bring to a boil.

Boil for 20-30 minutes, or until easily pierced with a paring knife. (Alternatively, you could bake or steam them as well, you just need them cooked through.)

Let cool enough to handle, then peel with a knife and pass through a potato ricer. (If you don’t have one you could use a fork or push through a fine sieve. You just don’t want any lumps.)

Lightly beat egg yolks with oil and add to potatoes.

Sprinkle with flour and stir in with a wooden spoon, just until somewhat incorporated.

Use your hands to gently knead until it comes together in a soft dough. Don’t overwork the dough.

Divide dough into 4 parts, and on a lightly floured counter top, roll into a 3/4 inch thick rope.

Cut into 3/4 to 1 inch sections. If you’re using a gnocchi paddle, roll one piece at a time down the ridges..

folding the gnocchi onto itself to make a U shape.

Use same technique if using a fork to mark gnocchi. (This is optional, you can just leave them in the little pieces, but the grooves and U shape help them hold sauce better… and they look pretty.) : )

As you finish each piece, lay out on a lightly floured cookie sheet or tea towel.

TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.

TO COOK: Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. They are done when they float, which should only take 1 1/2 to 2 1/2 minutes. Remove with a slotted spoon and either serve as is with sauce of choice, or saute in butter or olive oil with some herbs, etc.

Filed Under: Freezer, Pasta

BBQ Chicken Quesadillas and Smoked Onion Dip

February 1, 2011 by Holly

I’m not a big fan of condiments. At least not of the average ones, I should say. But this onion dip is out of this world with flavor! I am thinking of all kinds of reasons to make it, and Hubby had to smoke extra onions this weekend so I had a stash to work with! And combined with the quesadillas? Pure magic : ) This recipe was inspired by Elk Public House in Spokane Washington. (We saw them make this on Diners, Drive-Ins, and Dives on Food Network and Hubby turns to me and says “Can you make that?” How can I resist a challenge!? : )

SMOKED ONION DIP

1 large smoked onion*

1 cup mayonnaise

1/2 cup sour cream

2 tsp Worcestershire

1/4 tsp black pepper

1/2 tsp salt

1/4 tsp liquid smoke

Pulse onion in food processor until finely chopped. Mix with remaining ingredients.

Add more salt and pepper if needed.
*Or substitute a regular onion, sauteed until soft, and add 1/4 tsp extra liquid smoke

BBQ CHICKEN QUESADILLAS

Flour tortillas

BBQ sauce

Red onion, thinly sliced

Sharp cheddar, shredded

shredded chicken

Spread one side of a tortilla with bbq sauce. (The back of a spoon works well)

Layer on cheese, red onion, chicken, and more cheese.

Spread bbq sauce on another tortilla and place sauced side down on top of quesadilla. (You want the inside of tortillas spread with bbq sauce.
Cook over medium high heat in a skillet or on a griddle. Cut in wedges and serve hot.

BBQ Chicken Quesadillas and Smoked Onion Dip

Ingredients

For SMOKED ONION DIP

1 large smoked onion*
1 cup mayonnaise
1/2 cup sour cream
2 tsp Worcestershire
1/4 tsp black pepper
1/2 tsp salt
1/4 tsp liquid smoke
!For BBQ CHICKEN QUESADILLAS
Flour tortillas
BBQ sauce
Red onion, thinly sliced
Sharp cheddar, shredded
shredded chicken

Instructions

Make the smoked onion dip:

Pulse onion in food processor until finely chopped. Mix with remaining ingredients.

Add more salt and pepper if needed.

*Or substitute a regular onion, sauteed until soft, and add 1/4 tsp extra liquid smoke

Make the Quesadillas:

Spread one side of a tortilla with bbq sauce. (The back of a spoon works well)

Layer on cheese, red onion, chicken, and more cheese.

Spread bbq sauce on another tortilla and place sauced side down on top of quesadilla. (You want the inside of tortillas spread with bbq sauce.

Cook over medium high heat in a skillet or on a griddle. Cut in wedges and serve hot.

https://mystainedapron.com/bbq-chicken-quesadillas-and-smoked-onion-dip/

Filed Under: Appetizers / Dips / Snacks, Chicken / Turkey

Smoked Onions

February 1, 2011 by Holly

This is one of my new favorite foods! I am finding lots of uses for them, and will be sharing along the way, of course. You can add other ingredients to the onions when smoking, but we think the straight smoky flavor is best.

SMOKED ONIONS

Soak hickory chips in water for about half an hour to soak.

Place in bottom of smoker, and fill water basin about half full.

Cut both ends of onions off, being careful to leave onion still intact.

Cut an X in top of onion, being careful not to cut all the way down.

(You can cut another X as well, if you want a stronger smoke flavor, it will help the smoke permeate the onion)

Place directly on the rack in smoker and smoke for 2-4 hours. (Depending on how strong you want the flavor) You should get a brown color when they are done. Taste to see if they are smoked enough for you.

Filed Under: Grilling / Smoking

The Tale of Three Piglets

February 1, 2011 by Holly

Once upon a time there were three little piglets, and each met a different but equally delicious fate…

PUFFY PIGLETS

Cocktail sausages

puff pastry

1 egg

poppy seeds

Thaw puff pastry and using a pizza wheel or knife, cut into strips long enough to wrap around your sausages and about half the width, so some sausage pokes out at both ends.

Wrap sausages and place on a baking sheet (I line mine with a silicone mat)

Beat egg with 1 T water and brush puff pastry. Sprinkle with poppy seeds.

Bake at 400 degrees for about 20 minutes, or until pastry is lightly browned.

BBQ PIGLETS

Cocktail sausages

BBQ Sauce

Bacon

Cut bacon in half or thirds, (depending on length of bacon), you want the strips long enough to overlap when you wrap around sausages.

Dip sausages into bbq sauce, wrap with bacon, and use a toothpick to secure. Dip in BBQ sauce one more time, then place on baking sheet. Bake at 400 degrees for about 30 minutes, or until bacon is cooked.

STICKY PIGLETS

Cocktail sausages

bacon

1/4 cup brown sugar

2 T honey

1 T unsalted butter

Combine brown sugar, honey, and butter in a microwave safe bowl. Microwave on high for 2 minutes.

Cut bacon in half or thirds, (depending on length of bacon), you want the strips long enough to overlap when you wrap around sausages. Wrap sausages in bacon and secure with a toothpick. Place on a baking sheet.

Brush with sauce and bake at 400 degrees for about 30 minutes, or until bacon is cooked.

The Tale of Three Piglets

Ingredients

PUFFY PIGLETS

Cocktail sausages
puff pastry
1 egg
poppy seeds

BBQ PIGLETS

Cocktail sausages
BBQ Sauce

STICKY PIGLETS

Cocktail sausages
bacon
1/4 cup brown sugar
2 T honey
1 T unsalted butter

Instructions

PUFFY PIGLETS

Thaw puff pastry and using a pizza wheel or knife, cut into strips long enough to wrap around your sausages and about half the width, so some sausage pokes out at both ends.

Wrap sausages and place on a baking sheet (I line mine with a silicone mat)

Beat egg with 1 T water and brush puff pastry. Sprinkle with poppy seeds.

Bake at 400 degrees for about 20 minutes, or until pastry is lightly browned.

BBQ PIGLETS

Cut bacon in half or thirds, (depending on length of bacon), you want the strips long enough to overlap when you wrap around sausages.

STICKY PIGLETS

Combine brown sugar, honey, and butter in a microwave safe bowl. Microwave on high for 2 minutes.

Brush with sauce and bake at 400 degrees for about 30 minutes, or until bacon is cooked.

https://mystainedapron.com/the-tale-of-three-piglets/

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes

Animal Crackers

January 31, 2011 by Holly

I’ve found this mini Noah’s Ark Cookie Cutter set at the craft store recently and knew just what to do with it. Homemade animal crackers! But made using my graham crackers recipe to be healthier. They turned out super cute and the girls thought they were pretty cute too! They’re great to take to the Zoo for a snack too. : )

GRAHAM ANIMAL CRACKERS

Recipe by My Stained Apron

2 1/2 cups whole wheat flour (I use white wheat)

1 tsp salt

2 tsp baking powder

1/3 cup unsalted butter

1/2 cup honey

1/3 cup brown sugar

1/4 cup milk

1 tsp vanilla

1/4 cup granulated sugar, optional

1 T cinnamon, optional

Mix flour, salt, and baking powder together.

Using a pastry blender, cut in butter. (You could also do this in a food processor, just pulse until incorporated.)

If needed, rub butter between your fingers until butter pieces are smaller than peas.

Using a fork, stir in honey and brown sugar.

Add milk and vanilla, mixing until incorporated.

Knead until smooth, dusting with flour sparingly.

Dough will be a little sticky. ( I use a bowl scraper to scrape up off the counter if needed)

Divide dough in half.

Pat dough into rectangle and place on 12 by 16 inch silicone mat*
Place plastic wrap or wax paper on top.
Roll dough out, working from the middle out, trimming at edges if needed.
Using cookie cutter of choice, cut out desired shape.

Peel away extra dough in between shapes.

If desired, sprinkle with granulated sugar. (mix with cinnamon if desired.)

Bake at 350 degrees for 8-15 minutes, depending on size of cutter used.

*If you don’t have a silicone mat, roll dough onto lightly greased cookie sheets. This will just be a little more tricky, especially if you have a lip on your cookie sheet. You could turn your cookie sheet over and use the underside of your cookie sheet to make it easier.

I packaged some in some cute take-out boxes from the craft store for a fun treat.

Filed Under: Cookies

Mini Doughnuts

January 27, 2011 by Holly

Awhile back I was in one of my favorite stores, Sur La Table, and I had to get this mini doughnut pan from Wilton. This recipe is pretty much straight from the package it came in and the girls and I had a lot of fun making them. They were easy enough for them to help make, and very fun to eat. We have a winner! : )

BAKED MINI CAKE DOUGHNUTS

1 1/4 c flour

1/2 c sugar

1 1/4 tsp baking powder

1/8 tsp nutmeg, (I left this out)

1/2 c buttermilk

1 egg, lightly beaten

1 1/2 T butter, melted

In a large bowl, sift or whisk together flour, sugar, baking powder, nutmeg (if using), and salt.

Add buttermilk, egg, and butter. Stir until just combined.

Spray mini doughnut pan with nonstick cooking spray and fill halfway full.

Bake at 425 degrees for 4-6 minutes or until top of doughnuts spring back when touched.

Cool in pan 4-5 minutes, then remove from pan.

Dip tops in glaze, if desired, and sprinkle with sprinkles.

VARIATION: Add 1/2 tsp grated lemon zest to batter for lemon doughnuts

Vanilla Glaze:

1 cup powdered sugar

1 T milk

1/2 tsp vanilla

Stir everything together in a bowl until smooth. and sugar is completely dissolved.

Filed Under: Doughnuts / Pastries

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