Holly, Author at My Stained Apron

Sticky Fingers

December 13, 2010 by Holly

You might be wondering about the name of this cake, but once you eat a piece, you’ll get it.

It’s rich, gooey, and delicious and you’ll be licking your sticky fingers clean.

It’s incredibly easy and always a big hit. Nobody can believe how simple the recipe is!

STICKY FINGERS

1 chocolate cake mix

3/4 cup butter, melted

2/3 cup evaporated milk, separated

14 oz caramels

6 oz chocolate chips

Combine the cake mix with the butter and 1/3 cup of the milk. Mix until smooth, batter will be quite thick.

Pat half of this mixture into a sprayed 9 by 13 pan.

Bake at 350 degrees for 6 minutes.

Meanwhile, microwave the caramels and remaining 1/3 cup milk on high until melted. Stir every couple minutes. As soon as crust comes out of oven, sprinkle with the chocolate chips.

Then drizzle caramel mixture over chocolate chips.

Dollop remaining cake mixture on top.

Bake 15-18 more minutes or until cake seems dry.

Cool completely, cut into fingers.

Sticky Fingers

Ingredients

1 chocolate cake mix
3/4 cup butter, melted
2/3 cup evaporated milk, separated
14 oz caramels
6 oz chocolate chips

Instructions

Combine the cake mix with the butter and 1/3 cup of the milk. Mix until smooth, batter will be quite thick.

Pat half of this mixture into a sprayed 9 by 13 pan.

Bake at 350 degrees for 6 minutes.

Meanwhile, microwave the caramels and remaining 1/3 cup milk on high until melted. Stir every couple minutes. As soon as crust comes out of oven, sprinkle with the chocolate chips.

Then drizzle caramel mixture over chocolate chips.

Dollop remaining cake mixture on top.

Bake 15-18 more minutes or until cake seems dry.

Cool completely, cut into fingers.

https://mystainedapron.com/sticky-fingers/

Filed Under: Cake / Cake Pops, Tea time

Meet the new love in my life. Springerle. They are dense little German cookies, a silky soft dough is imprinted with an image and left out to dry overnight. This hardens the image so that it will maintain all of its little details as it bakes. You can get the molds in all manner of designs, the one I used was ordered from King Arthur Flour, but is made by House On The Hill. (Wish I had ordered from them, for the same price they sell the exact one, but with 2 additional images!)

I’ve been wanting to try my hand at making them for some time now, and I got very worried when I was making my first batch. I used King Arthur Flour’s recipe and it was like a brick. I couldn’t even roll it out! After a quick call to Ute, my mom’s German friend, I had another batch going that looked MUCH better. Sure enough, when I baked them the next day they turned out perfectly.

I love how cooking and art meet so well at times, and Springerle is definitely one of those times.

I keep daydreaming about making a trip to Germany just to buy enough Springerle molds to fill a large suitcase! (I’m sure that will happen soon, just after I attain the Nobel Prize)

SPRINGERLE

4 large eggs

1 pound powdered sugar

1 pound flour

2 tsp anise*, optional (extract, oil, or flavoring)

Beat eggs and sugar well, until they turn into a light and airy cream.

Add the flour and anise, mix until smooth. Rest dough for 10 minutes.

Divide dough into 4 parts. The dough will feel sticky.

Lightly dust dough with flour, it should feel silky.

Roll out to about 1/4 inch thick.

Dust mold lightly with flour and press into dough to leave impression. Cut out using either a knife, pizza wheel, or decorative wheel. If your image is a circular one, you can cut out using a biscuit cutter or fluted circle, etc.

Carefully place cookies on a baking tray lined with parchment paper or a silicone baking mat. (Don’t spray with cooking spray or anything)

Leave cookies to air-dry for 8 to 24 hours, depending on size.

Bake at 300 degrees for 12-18 minutes ( again, depending on size)

Cookies should become pale golden on bottom but the top shouldn’t get any color on them.

As they bake, you should see “little feet” form, that’s where the cookies rise up at the bottom.

*You could also substitute lemon flavoring or extract, or really any flavoring you want.
Don’t forget the 2 most important ingredients in Springerle.. Time and Love!

Springerle

Ingredients

4 large eggs
1 pound powdered sugar
1 pound flour
2 tsp anise*, optional (extract, oil, or flavoring)

Instructions

Beat eggs and sugar well, until they turn into a light and airy cream.

Add the flour and anise, mix until smooth. Rest dough for 10 minutes.

Divide dough into 4 parts. The dough will feel sticky.

Lightly dust dough with flour, it should feel silky.

Roll out to about 1/4 inch thick.

Carefully place cookies on a baking tray lined with parchment paper or a silicone baking mat. (Don't spray with cooking spray or anything)

Leave cookies to air-dry for 8 to 24 hours, depending on size.

Bake at 300 degrees for 12-18 minutes ( again, depending on size)

Cookies should become pale golden on bottom but the top shouldn't get any color on them.

As they bake, you should see "little feet" form, that's where the cookies rise up at the bottom.

*You could also substitute lemon flavoring or extract, or really any flavoring you want.

Don't forget the 2 most important ingredients in Springerle.. Time and Love!

https://mystainedapron.com/springerle/

Filed Under: Cookies, German, Holiday Recipes

Cranberry Curd

December 9, 2010 by Holly

As promised, this is the fabulous cranberry curd recipe I adore. This goes perfectly with scones, especially this time of year. I love lemon curd as well, but this really is more fitting in the colder months. It just feels more festive, and it looks the part too! This is a great filling for little tarts as well. And a perfect gift would be a little jar of it with a batch of scones! Merry Christmas!

CRANBERRY CURD

Recipe adapted slightly from Nigella Lawson

5 cups or 1 lb cranberries

1 cup plus 2 T water

7 T unsalted butter

1 2/3 cups sugar

6 large eggs

Rinse the cranberries, pick out any shriveled ones.

Put the berries in a pot with the water and cook, covered, on medium to low heat until tender and popped.

Put through a food mill or push thru a fine sieve.

Put the puree back in the pot, add the butter and sugar.

Beat the eggs in a bowl and push thru a fine sieve into the pot.

Stir constantly over medium heat the whole time, until thickened.

Be careful not to get the heat too hot or you’ll curdle the mixture.

When done, it should coat the back of a spoon.

Store in the refrigerator. (It will thicken slightly more as it chills, as well.)

Makes about 5 cups. (Can put in half-pint jars for gifts- just don’t “can” it, this must be stored in the fridge.)

Cranberry Curd

Yield: approx 5 cups

Ingredients

5 cups or 1 lb cranberries
1 cup plus 2 T water
7 T unsalted butter
1 2/3 cups sugar
6 large eggs

Instructions

Rinse the cranberries, pick out any shriveled ones.

Put the berries in a pot with the water and cook, covered, on medium to low heat until tender and popped.

Put through a food mill or push thru a fine sieve.

Put the puree back in the pot, add the butter and sugar.

Beat the eggs in a bowl and push thru a fine sieve into the pot.

Stir constantly over medium heat the whole time, until thickened.

Be careful not to get the heat too hot or you'll curdle the mixture.

When done, it should coat the back of a spoon.

Store in the refrigerator. (It will thicken slightly more as it chills, as well.)

(Can put in half-pint jars for gifts- just don't "can" it, this must be stored in the fridge.)

https://mystainedapron.com/cranberry-curd/

Filed Under: Holiday Recipes, Sauces / Condiments, Tea time

Scones

December 8, 2010 by Holly

I am always amazed at how crazy people go over homemade scones and biscuits.

After all, they one of the first things I learned how to make!

Now, if you’re a southerner, you are probably thinking scones should be fried.

But this is how we roll in these parts. I worked in an English Tea House in my high school days, and this is how they were made there as well. They go perfect with many things, like honey butter, curds, jams, etc.

And especially with a pot of herbal tea. My favorite. And tune in later for one of my favorite accompaniments… Cranberry curd! Yum!

SCONES

2 cups all-purpose flour

1 T baking powder

1/2 tsp salt (omit if using margarine)

1/2 cup unsalted butter or margarine (cold!)

3/4 to 1 cup milk

Mix flour, baking powder, and salt together in a bowl.

Cut in butter with a pastry blender until resembles coarse crumbs.

Pour milk in a well in the center, starting with just 3/4 cup.

Use fork to stir in until almost completely mixed. (Don’t overmix)

Add the rest of milk if needed, but careful not to make it too sticky.

Now turn out onto counter, lightly dust with flour and form into a ball.

Press down to about 1/2″ thickness. (This is important-don’t use a rolling pin-it flattens your dough and you biscuits won’t be as light & fluffy!)

Cut out into desired size. I use a small 2 inch circle cutter for scones. (You could even just cut into squares if you don’t have a cutter.)

Place on ungreased cookie sheet, CLOSE TOGETHER , almost touching-This makes them rise up instead of flattening out.

If desired, brush with a little heavy cream, can also sprinkle with a little sugar after you brush with cream.

Bake at 450 degrees for about 8 to 12 minutes or until lightly golden brown. (How small you cut them will determine how long to bake)

NOTE: This is basically the same recipe as my Biscuits 101, only cut in smaller size. Look there for step by step pictures.

Scones

Ingredients

2 cups all-purpose flour
1 T baking powder
1/2 tsp salt
1/2 cup unsalted butter (cold!)
3/4 to 1 cup milk

Instructions

Mix flour, baking powder, and salt together in a bowl.

Cut in butter with a pastry blender until resembles coarse crumbs.

Pour milk in a well in the center, starting with just 3/4 cup.

Use fork to stir in until almost completely mixed. (Don't overmix)

Add the rest of milk if needed, but careful not to make it too sticky.

Now turn out onto counter, lightly dust with flour and form into a ball.

Press down to about 1/2" thickness. (This is important-don't use a rolling pin-it flattens your dough and you biscuits won't be as light & fluffy!)

Cut out into desired size. I use a small 2 inch circle cutter for scones. (You could even just cut into squares if you don't have a cutter.)

Place on ungreased cookie sheet, CLOSE TOGETHER , almost touching-This makes them rise up instead of flattening out.

If desired, brush with a little heavy cream, can also sprinkle with a little sugar after you brush with cream.

Bake at 450 degrees for about 8 to 12 minutes or until lightly golden brown. (How small you cut them will determine how long to bake)

https://mystainedapron.com/scones/

Filed Under: Bread, Quick & Muffins, Tea time

Christmas Tradition

December 5, 2010 by Holly

I love decorating our Christmas Tree. Every year the girls become more excited about it and understand a little more about the symbolism of Christmas as we talk about it.

One of our favorite traditions is on the night we decorate the tree we don’t cook dinner.
Instead, I serve cold meats and cheeses with crackers or bread.
Along with that, we always have an assortment of mustard, strong German pickles, etc.
So when I received a box of Hickory Farms goods as a part of the Foodbuzz Tastemaker program, I knew exactly what we would use it for. (Especially since that’s what we usually buy anyways! : )

So the day we decorated our tree I put out our nicest tablecloth on the table and lit some candles.
Put out our nicest dishes, a beautiful red glass set that were my grandmothers.
We poured goblets of sparking cider and as we were eating I reminisced about similar traditions my parents had. I was quite the Daddy’s girl when I was little, and if he went somewhere I was surely closely behind.
I recall going into the Hickory Farms store in the mall and helping him pick out some things to take home every Christmastime.

He would have loved the dinner, and I wish he were still here to come. But I feel quite blessed that my Mom lives with us and can see us caring on traditions that she enjoyed creating with my father. If anyone deserves a thank you in my life, the biggest would have to go to my Mom. She has made the adjustment of living with us, been my biggest supporter through all the trials of bringing home a 3 1/2 pound baby almost 2 months early, dealing with Autism later on, and all that comes with it. My daughters will have the most amazing memories to look back on when they are older. They live in a home surrounded by those who love them the most.

Oh, and the food was wonderful! Lucy’s pet “kitty kitty” really loved the cheese! ; )

(Okay, so kitty is a puppet… that likes to get her in trouble- you wouldn’t believe all the things that cat gets into!)

Filed Under: Ramblings

Chocolate Loaf Cake

December 3, 2010 by Holly

Do you like chocolate? Then here, make this. Then go hide and eat it. Yep, that pretty much sums it up. : )

CHOCOLATE LOAF CAKE

Recipe from Nigella Lawson

CAKE:

1 2/3 cups flour

1/2 tsp baking soda

1/2 cup cocoa

1 1/3 cups sugar

1 1/2 sticks unsalted butter, room temperature

2 eggs

1 T vanilla

1/3 cup sour cream

1/2 cup boiling water

SYRUP:

1 tsp cocoa

1/2 cup water

1/2 cup sugar

1 oz dark chocolate (from a bar) cut into splinters, for garnish

Mix the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream in the food processor until very smooth. Add the boiling water through the funnel while running. Stir in the chocolate chips by hand.

Line a loaf pan with sprayed foil.

Pour batter in pan, bake at 325 degrees for about 1 hour or until cake tests done.

When cake has about 10 minutes left, put the cocoa, water, and sugar for the syrup in a small saucepan and boil for 5 minutes, to make a thick syrup.

When cake comes out of the oven, while still in the pan, pierce a few times with a small paring knife.

Pour the syrup over the warm cake.

Cool completely then remove from pan using the foil, then remove the foil. Sprinkle the top of the cake with the chocolate splinters.

Filed Under: Cake / Cake Pops

Best Ever Chili

December 1, 2010 by Holly

I know the name of this dish is making quite the claim, but my mom insisted upon it, and since she gave birth to me I think she should be allowed her way every now and again. : )

This is, to me, a perfect fall and winter dish. My hubby doesn’t like most chili dishes, but even he had extra helpings. I made it for our Pumpkin Potluck this fall and when I was pouring it in our large crock pot, I thought I made too much… Well, let’s just say it got taken care of. : )

BEST EVER CHILI

Recipe by My Stained Apron

8 oz bacon (thick sliced)

1 large onion, chopped

1 lb ground pork

1 lb ground beef

3 garlic cloves, minced

2 (15 oz) cans kidney beans, rinsed and drained

2 (14.5 oz) cans diced tomatoes*

2 (8 oz) cans tomato sauce

2 T paprika

salt and pepper, to taste

1 tsp chili or chipotle powder

1 T cumin

1 T oregano

Chop bacon and cook in a large pot. Drain off excess fat.

Add onion and garlic and cook a few minutes until softened.

Add pork and beef and break up with a wooden spoon. Cook until no longer pink.

Add remaining ingredients and mix well. Simmer 1 to 3 hours (You can also put in a crockpot at this point instead of simmering on the stovetop).

*If you don’t like chunks of tomato in your chili, puree them first.

For serving:

shredded cheddar cheese

Corn chips

sliced green onions

sour cream

lime wedges

cilantro

Best Ever Chili

Ingredients

8 oz bacon (thick sliced)
1 large onion, chopped
1 lb ground pork
1 lb ground beef
3 garlic cloves, minced
2 (15 oz) cans kidney beans, rinsed and drained
2 (14.5 oz) cans diced tomatoes*
2 (8 oz) cans tomato sauce
2 T paprika
salt and pepper, to taste
1 tsp chili or chipotle powder
1 T cumin
1 T oregano

For serving:

shredded cheddar cheese
Corn chips
sliced green onions
sour cream
lime wedges
cilantro

Instructions

Chop bacon and cook in a large pot. Drain off excess fat.

Add onion and garlic and cook a few minutes until softened.

Add pork and beef and break up with a wooden spoon. Cook until no longer pink.

Add remaining ingredients and mix well. Simmer 1 to 3 hours (You can also put in a crockpot at this point instead of simmering on the stovetop).

*If you don't like chunks of tomato in your chili, puree them first.

https://mystainedapron.com/best-ever-chili/

Filed Under: Beef, Pork, Slow Cooker

Chicken Pot Pie (or Turkey)

November 29, 2010 by Holly

I heart this dish. I really, really do. It started off as a Martha Stewart recipe, and I’ve changed it around a bit over the years. I’m not sure how closely it resembles the original recipe now, but this is definitely how I make it every time now. Sometimes I bake it inside a pumpkin like Martha’s recipe if I’m feeling extra adventurous. This is the perfect way to use leftover turkey as well. No matter how moist and perfect your turkey can be, when it comes to using the leftovers it just needs a little boost to taste worth saving. By cooking it in a super flavorful sauce you wouldn’t even guess that it’s leftovers.

But you can also use chicken, as I do regularly.

CHICKEN (or Turkey) POT PIE

Crust:

1 1/4 cups flour

1/4 tsp salt

1 T dried Thyme

10 T cold unsalted butter

3 T ice water

1 egg yolk

Filling:

6 T butter

4 medium potatoes, peeled and diced (about 1 1/2 cups)

1 lg onion, diced

4 carrots, diced

12 oz mushrooms, quartered

3 celery stalks, chopped

6 T flour

2 1/2 cups low sodium chicken broth

1 cup milk

1 1/2 lbs chicken breasts, cooked and shredded (or leftover turkey)

2 T dried Thyme

zest of 1/2 a lemon

Make the crust. Combine the flour, salt, and dried thyme in a bowl. Cut the butter in with a pastry blender until pea size lumps. Add the ice water and egg yolk, mix in with a fork.

Wrap in plastic and chill for at least an hour.

Make the filling. Melt the butter in a large saucepan.

Add the potatoes and onion, cook until browned and softened.

Add the carrots, mushrooms, and celery. Cook 4 to 5 minutes until softened.

Add flour and cook for 1 minute, stirring. Stir in the chicken broth and milk.

Bring to a simmer, then add the shredded chicken or turkey, thyme, and lemon zest.

Pour into a casserole dish.

Roll crust out larger than dish, loosely drape over pan. (This is a fairly soft dough, so I roll it out on a floured sheet of plastic wrap- putting another sheet of plastic wrap on top of it, then roll out. This makes transferring and removing the crust easier.) Cut a couple of small slits in crust.

Bake at 375 degrees for about 45 minutes. If you want a shinier crust, brush with a beaten egg prior to baking.

Filed Under: Chicken / Turkey

Grateful

November 25, 2010 by Holly

Thanksgiving is fast approaching, and my kitchen looks like a small tornado has hit. One apron has all ready been destroyed…
I feel so grateful for all of my blessings.
Even the dirty laundry, I have clothing to wash.
The muddy paw prints on the floor, we have a beloved dog.
My hubby’s dirty socks, I have a hubby I love dearly.
The endless doctor’s and therapy appointments to take my daughter to, we have access to great care for our sweet Amelia.
The messy fridge, we have plenty to eat.
Well, you get the idea. Even though we have a child with special needs, it is always apparent that many have more difficult challenges. And I can’t imagine my life without even the less pleasant or difficult challenges I’ve had. I’m so thank full for my family, my friends, and my faith. Happy Thanksgiving everyone.

Filed Under: Ramblings

Pumpkin Cranberry Muffins

November 22, 2010 by Holly

This is why I LOVE when friends share recipes. You get recipes you know will turn out well, no tweaking required. I’ve had this one for years, a friend shared it with me and it didn’t take long for me to try it out. And it’s made appearances fairly often in our house since, especially in the fall. These muffins are super moist and I love anything with dried cranberries. I store dried cranberries in the freezer all our dried fruit, actually. Along with all nuts and seeds. They keep much longer. One of my favorite snacks is dried cranberries straight from the freezer. (Try it, you’ll see what I mean!) And make these muffins soon, it’s the perfect season to enjoy them!

PUMPKIN CRANBERRY MUFFINS

1 cup flour

1 cup whole wheat flour

1 cup sugar

1 cup chopped walnuts or pecans, optional

2 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

4 eggs

15 oz can pure pumpkin

1/2 cup canola oil

1/4 cup milk

1 cup dried cranberries

Whisk together flours, sugar, nuts, baking powder, cinnamon, baking soda, and salt in a large bowl.

In another bowl, mix together the eggs, pumpkin, canola oil, and milk.

Add to the dry mixture along with the cranberries and stir together just till combined.

Spray 18 standard or 12 large muffin cups with cooking spray and spoon in the batter.

Bake for about 20 minutes (25 for large muffins) at 350 degrees.

Filed Under: Bread, Quick & Muffins, Pumpkin Tagged With: bread, cranberry, muffins, pumpkin

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: