Sugar Plums

December 21, 2012 by

Have you ever wondered what “visions of sugarplums” were?
Sugarplums are an old fashioned (I mean really old, like 1600’s) “candy”.
You are basically combining dried fruit with nuts and honey and rolling the mixture into balls.  You can also add spices, or change the type of fruit and nuts used as well.  I made some with dried cherries as well, replacing half of the figs and dates.  Honestly, you couldn’t taste it as much because the figs and dates really have the stronger flavor.  So if you want to have another fruit be the main flavor, just make sure to completely omit or just about the dates and figs.

SUGAR PLUMS
1/4 cup pistachios
1/2 cup almonds
1 cup dried figs
1 cup dried dates
1/2 cup apricots
2 T honey
1/2 tsp vanilla
1/2 cup sugar

Finely chop the nuts in a food processor, then set aside.
Process the fruit with the honey in the food processor until it is well chopped and starts to clump.  Add the nuts and vanilla and process until it comes together.  Shape into small balls and roll in the sugar.

If you want sugarplums with spice, just add 1/4 tsp each of cinnamon, allspice, cardamom to the sugar for rolling.

Recipe adapted slightly from Sweet Confections by Nina Wanat 

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Sugar Plums

Ingredients

  • 1/4 cup pistachios
  • 1/2 cup almonds
  • 1 cup dried figs
  • 1 cup dried dates
  • 1/2 cup apricots
  • 2 T honey
  • 1/2 tsp vanilla
  • 1/2 cup sugar

Instructions

Finely chop the nuts in a food processor, then set aside.

Process the fruit with the honey in the food processor until it is well chopped and starts to clump. Add the nuts and vanilla and process until it comes together. Shape into small balls and roll in the sugar.

If you want sugarplums with spice, just add 1/4 tsp each of cinnamon, allspice, cardamom to the sugar for rolling.
https://mystainedapron.com/sugar-plums/

Filed Under: Candy / Confections

Cake Batter Fudge

December 19, 2012 by

I had to try this recipe when I saw it.  It involves sprinkles, so I knew my girls would enjoy making it with me 😉
I know this last week before Christmas can seem hectic, so this is a great last minute Christmas treat to make, it comes together so fast.  I’m not sure where it originally came from, I’ve seen it around the web quite a bit.  I adapted the recipe to use a full cake mix so there isn’t any waste.  I was shocked how much this tastes like cake batter.  I added it to our candy boxes this year that we give out to family and a few friends, I think the kids especially will like it.

CAKE BATTER FUDGE
1 box white cake mix (should be about 3 1/2 cups, mine was 16.25 oz)
3 cups powdered sugar
12 T (1 1/2 sticks) unsalted butter, cut in pieces
6 T milk
1 cup white chocolate chips
1/2 cup sprinkles (I used rainbow jimmies, but you could really use whatever you like)

Mix the cake mix and powdered sugar together in a large bowl.
Add milk and butter but don’t mix in.
Microwave on high for 2 minutes then immediately mix everything together until well combined with a wooden spoon.
Fold in the white chocolate chips and sprinkles gently.
Spread in a greased 9 by 13 inch pan, smoothing the top.  Sprinkle some additional sprinkles on the top, pressing slightly to adhere.
Chill for at least a couple of hours in the fridge, then cut in squares.
Store well wrapped in the fridge.

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Cake Batter Fudge

Ingredients

  • 1 box white cake mix (should be about 3 1/2 cups, mine was 16.25 oz)
  • 3 cups powdered sugar
  • 12 T (1 1/2 sticks) unsalted butter, cut in pieces
  • 6 T milk
  • 1 cup white chocolate chips
  • 1/2 cup sprinkles (I used rainbow jimmies, but you could really use whatever you like)

Instructions

Mix the cake mix and powdered sugar together in a large bowl.

Add milk and butter but don't mix in.

Microwave on high for 2 minutes then immediately mix everything together until well combined with a wooden spoon.

Fold in the white chocolate chips and sprinkles gently.

Spread in a greased 9 by 13 inch pan, smoothing the top. Sprinkle some additional sprinkles on the top, pressing slightly to adhere.

Chill for at least a couple of hours in the fridge, then cut in squares.

Store well wrapped in the fridge.

https://mystainedapron.com/cake-batter-fudge/

Filed Under: Candy / Confections

Angela’s Gingerbread Houses

December 18, 2012 by

What’s better than a great friend?  How about one that shares their great recipes? 🙂
My dear friend Angela makes the most beautiful gingerbread houses and she was nice enough to share her recipe with me.  My previous recipe didn’t come out very well, the dough usually spread during baking too much, but this one always turns out wonderful.  The picture is of one Angela gave our family last Christmas, since our houses are still in pieces until we decorate them tomorrow night, and besides, I can guarantee ours won’t be as pretty as hers. 😉

I’m sure there will be a flurry of frosting and sprinkles and candy and the dog will be covered in frosting by the end, but all the more fun. 🙂

Gingerbread:
3 cups flour
1/2 tsp salt
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp cinnamon
1/2 tsp nutmeg
1 T baking powder
1/3 cup sugar
1/2 cup oil
2/3 cup molasses
1 egg

Royal Icing:
1 lb powdered sugar
3 egg whites (you can substitute 2 T meringue powder and 6 T water alternatively)
1/2 tsp cream of tartar

Make the gingerbread:
Mix everything together well in a mixer.
Divide dough into half and roll out to 1/4 inch thick directly on a lightly floured silicone mat or parchment paper.


Cut out desired shapes, and lift off excess.


Slide onto a baking sheet and bake at 300 degrees for about 25 minutes.
If your silicone mat curls a little during baking, right away slide it onto a counter while warm and make sure everything dries flat.
Let cool.  Makes enough for 2 small or 1 large houses, about 2 large cookie sheets.

Make royal icing:
Mix all icing ingredients together until stiff peaks form when the beater is pulled out.  Decorate as desired!

PS. I bought some gingerbread house cookie cutters, LOVE them!  Makes it so much easier!

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Angela’s Gingerbread Houses

Ingredients

    Gingerbread:
  • 3 cups flour
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 T baking powder
  • 1/3 cup sugar
  • 1/2 cup oil
  • 2/3 cup molasses
  • 1 egg
    • Royal Icing:
  • 1 lb powdered sugar
  • 3 egg whites (you can substitute 2 T meringue powder and 6 T water alternatively)
  • 1/2 tsp cream of tartar

Instructions

Make the gingerbread:

Mix everything together well in a mixer.

Divide dough into half and roll out to 1/4 inch thick directly on a lightly floured silicone mat or parchment paper.

Cut out desired shapes, and lift off excess.

Slide onto a baking sheet and bake at 300 degrees for about 25 minutes.

If your silicone mat curls a little during baking, right away slide it onto a counter while warm and make sure everything dries flat.

Let cool. Makes enough for 2 small or 1 large houses, about 2 large cookie sheets.

Make royal icing:

Mix all icing ingredients together until stiff peaks form when the beater is pulled out. Decorate as desired!

https://mystainedapron.com/angelas-gingerbread-houses/

Filed Under: Christmas / Winter

Brussels Sprouts with Bacon and Walnuts

December 14, 2012 by

Brussels sprouts are one of my favorite vegetables.  I usually roast them, and sometimes I slice thinly and saute with some Canadian bacon.  Either way, I love them.  While this recipe takes a little more effort (like 5 minutes maybe) it’s totally worth it.  I ate 3 helpings of this dish and ignored everything else on the table.  🙂  I think this is my new holiday side dish I liked it so much!

BRUSSELS SPROUTS WITH BACON AND WALNUTS

2 T cider vinegar
1 T brown sugar
1 T olive oil
1/2 lb bacon, thick sliced
1 T unsalted butter
1 pound brussels sprouts (about 1 stalk)
1/2 cup chopped walnuts, toasted
salt and pepper, to taste

Cook bacon until crisp, reserving 1 T bacon drippings.
Chop bacon and set aside.
In a small bowl, whisk together the vinegar, brown sugar, and oil.  Set aside.
Heat the bacon drippings with the tablespoon of butter in a large pan over medium high heat.  Thinly slice brussels sprouts and add to pan.  Cook for about 5 minutes, until tender.  Add bacon, walnuts, and dressing off the heat.  Add salt and pepper to taste.

Recipe source: very slightly adapted from Pinch My Salt

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Brussels Sprouts with Bacon and Walnuts

Ingredients

  • 2 T cider vinegar
  • 1 T brown sugar
  • 1 T olive oil
  • 1/2 lb bacon, thick sliced
  • 1 T unsalted butter
  • 1 pound brussels sprouts (about 1 stalk)
  • 1/2 cup chopped walnuts, toasted
  • salt and pepper, to taste

Instructions

Cook bacon until crisp, reserving 1 T bacon drippings.

Chop bacon and set aside.

In a small bowl, whisk together the vinegar, brown sugar, and oil. Set aside.

Heat the bacon drippings with the tablespoon of butter in a large pan over medium high heat. Thinly slice brussels sprouts and add to pan. Cook for about 5 minutes, until tender. Add bacon, walnuts, and dressing off the heat. Add salt and pepper to taste.

https://mystainedapron.com/brussels-sprouts-with-bacon-and-walnuts/

Filed Under: Holiday Recipes, Side Dishes

Mailing Treats

December 11, 2012 by

My friend Tracy gave me some great tips for mailing treats and I thought this would be a good time to share them, when some of you might be wanting to mail some homemade treats to loved ones for the holidays.

Tracy’s husband has served overseas so she has had a lot of experience mailing baked goods!   My dear friend Carrie was serving in Afghanistan this year for a bit so I knew just who to ask for tips!  Carrie said everything got there in great condition, so I think I’ll stick to using these tips every time now.
I packed cookies in stacks as high as my disposable containers (which you can get at the dollar tree pretty cheap here).  I could 4 stacks for each square container.  I double wrapped each stack in plastic wrap and fit snugly inside the containers.  Then for added protection I double wrapped the containers tightly with plastic wrap in case the lids popped off.  If you are sending to a particularly hot area you may want to stay away from chocolates and such that melt easy, but baked goods are usually safe.

 

 

 

 

 

 
Line the bottom of the box with  candy, magazines, etc (or some bubble wrap) then place the containers on top.  Line the top again with bubble wrap or candy or whatever.

 

 

 

 

 

 
The disposable containers seem to do quite well in keeping things from being crushed or crumbling from the jostling about.  I think also having things fit snug so they don’t have room to jostle about in the box is important.
I shipped using the flat rate Priority Mail, this was the cheapest, and also the easiest to me since I didn’t have to worry how heavy the box got.  I actually measured the box before buying the disposable containers to make sure I got ones that fit well.

Filed Under: Christmas / Winter, Cookies

Extra Sour Loaf

December 7, 2012 by


I heart sourdough.  I’ve tried different homemade starters without much success and finally bought a starter from King Arthur Flour.  That was over a year ago, and I still love it.  This is my favorite sourdough recipe, and while it does have a lot of raising time, you really don’t have to do much and that extra time helps develop that tangy sourdough flavor more.
You could probably substitute a homemade starter, but I can’t vouch for the success of it.   If you love sourdough too I think it’s completely worth it to buy your own starter.  While it’s ideal to “feed” your starter every week, I go sometimes 3-4 weeks and it’s still fine.   It’s stored in the fridge in a crock (you can buy one from King Arthur Flour, or use a small crock with a loose lid- if it has a rubber seal, remove that so it can get a tiny bit of air).  As long as you use bottled water to fed it you remove most of the risk of it developing any mold as well.  Like I said, I’ve had mine for over a year and still love it!
This bread is a little chewy without being hard, and has a great tangy sourdough flavor from the extra rise time.  I have frozen a loaf before with good results, but honestly, we go through it usually!  It’s great for panini sandwiches as well, or my favorite, toasted.

EXTRA SOUR LOAF

1 cup “fed” sourdough starter
1 1/2 cups warm water
2 1/4 tsp salt
5 cups flour

In a large bowl, mix the starter, water, and 3 cups of the flour together vigorously.  Cover with plastic wrap and let it rest at room temp for 4 hours (the original recipe states 68 to 70 degrees is ideal, I’ve always just put it on my kitchen counter with no issues).
Refrigerate overnight, or about 12 hours.
Add the salt and remaining 2 cups flour and knead to make a smooth dough.
Place in a lightly greased bowl, cover, let rise for about 5 hours or puffy (it doesn’t double in size usually).
Form the dough into 2 oval loaves and place on a large baking sheet.  Cover loosely with plastic wrap and let rise 2-3 hours.
Make a couple of slashes in the top of each loaf and bake at 425 degrees for 30 minutes, or golden brown.  Cool on a rack.

Recipe source: King Arthur Flour

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Extra Sour Loaf

Ingredients

  • 1 cup "fed" sourdough starter
  • 1 1/2 cups warm water
  • 2 1/4 tsp salt
  • 5 cups flour

Instructions

In a large bowl, mix the starter, water, and 3 cups of the flour together vigorously. Cover with plastic wrap and let it rest at room temp for 4 hours (the original recipe states 68 to 70 degrees is ideal, I've always just put it on my kitchen counter with no issues).

Refrigerate overnight, or about 12 hours.

Add the salt and remaining 2 cups flour and knead to make a smooth dough.

Place in a lightly greased bowl, cover, let rise for about 5 hours or puffy (it doesn't double in size usually).

Form the dough into 2 oval loaves and place on a large baking sheet. Cover loosely with plastic wrap and let rise 2-3 hours.

Make a couple of slashes in the top of each loaf and bake at 425 degrees for 30 minutes, or golden brown. Cool on a rack.

https://mystainedapron.com/extra-sour-loaf/

 

Filed Under: Bread, Yeast, Sourdough

Citrus Cheese

December 4, 2012 by

I am a citrus addict.  I admit it.  And while I love it in the summer, I almost enjoy it more in the fall and winter when we have so many rainy days here in the northwest.  It just brightens everything up.

This cheese is a wonderful appetizer, served with some simple crackers.
The zest can be left out, but I love the extra citrus punch it gives.  You can of course cut this in half and use just a half gallon of milk, but it makes a wonderful gift to give a little container with some crackers.  I even considered giving little jars of this with some homemade crackers instead of our usual confection boxes this Christmastime!
I used to make just the lemon cheese (as per the variation instructions at bottom of recipe)  but once I tried it with orange and lemon there was no going back.  DEFINITELY my favorite.

CITRUS CHEESE
1 gallon whole milk
1 orange
2 lemons
salt, to taste

Use a fine grater to zest orange and lemons, set aside.  Juice citrus (you want about 1/4 cup orange juice and 1/2 cup lemon juice, a little more is fine as well), set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat milk to 200 degrees in a large pot.  Turn off heat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the citrus juice and stir in to combine.
Cover pot and let sit for 15 minutes.
(If the curds and whey have not separated at this point, add more lemon juice and let sit a little longer until separated.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Line a colander with butter muslin (a fine cheesecloth, or multiple layers of cheesecloth.)  Set colander over a bowl.
Ladle the curds into muslin (I pour all the liquid over it to make sure I get it all, but I have to empty the bowl underneath a few times usually.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tie the corners of the muslin into a knot and hang.  I use a banana hook, but you can even use a kitchen cabinet knob.  Just make sure to leave a bowl underneath to catch the drips.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let drain for about an hour, or until dripping stops.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place cheese in a bowl and add salt to taste and zest if using.  Store in an airtight container in the refrigerator for 1 to 2 weeks.

VARIATION: For Lemon Cheese, Use the juice of 4 to 6 lemons, about 1/2 cup. Zest may be left out if desired as well.

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Citrus Cheese

Ingredients

  • 1 gallon whole milk
  • 1 orange
  • 2 lemons
  • salt, to taste

Instructions

Use a fine grater to zest orange and lemons, set aside. Juice citrus (you want about 1/4 cup orange juice and 1/2 cup lemon juice, a little more is fine as well), set aside.

Heat milk to 200 degrees in a large pot. Turn off heat.

Add the citrus juice and stir in to combine.

Cover pot and let sit for 15 minutes.

(If the curds and whey have not separated at this point, add more lemon juice and let sit a little longer until separated.)

Line a colander with butter muslin (a fine cheesecloth, or multiple layers of cheesecloth.) Set colander over a bowl.

Ladle the curds into muslin (I pour all the liquid over it to make sure I get it all, but I have to empty the bowl underneath a few times usually.)

Tie the corners of the muslin into a knot and hang. I use a banana hook, but you can even use a kitchen cabinet knob. Just make sure to leave a bowl underneath to catch the drips.

Let drain for about an hour, or until dripping stops.

Place cheese in a bowl and add salt to taste and zest if using. Store in an airtight container in the refrigerator for 1 to 2 weeks.

VARIATION:

For Lemon Cheese, Use the juice of 4 to 6 lemons, about 1/2 cup. Zest may be left out if desired as well.

https://mystainedapron.com/citrus-cheese/

Filed Under: Appetizers / Dips / Snacks, Cheesemaking

Rocky Road Cake

November 30, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I have made this cake often, usually around Christmastime.  I serve it almost every year at my Christmas Tea.  This year I’ve opted to simplify things and have decided not to have my Christmas Tea, so I have more time to do a small Christmas party for my girls, and a little sanity for myself too. 😉

But at least I’m sharing this great recipe 🙂
I love how simple it is to make, and the cake is extremely moist, light,  and chocolaty.  The topping is so easy and takes no talent in the cake decorating department.  I usually made it a few days ahead of time as well, cutting just before serving.  You can store it on the counter or the fridge, or even freezer, but either way just wrap well.
We don’t drink caffeine, so I use caffeine free soda and also a coffee substitute.  You don’t really taste them a whole lot, but they just kindof amp up the chocolate flavor.

ROCKY ROAD CAKE

For the cake:
2 cups flour
2 cups sugar
1/4 cup cocoa powder
1/2 tsp salt
1 cup unsalted butter
1 cup cola (I use caffeine free)
2 eggs
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla

For the topping:
1/2 cup unsalted butter
1/3 cup cola (again, I use caffeine free)
1 tsp instant coffee crystals (I use postum or something like)
2 T water
1 lb powdered sugar
5 T cocoa powder
1 cup chopped walnuts
1 1/2 cups mini marshmallows

Make the cake:
Whisk together the flour, sugar, cocoa powder, and salt in a large bowl.
Bring the butter and cola to a boil in a small pan.
Pour the butter mixture into the flour mixture and stir until combined well.
In a medium bowl, whisk together the eggs, buttermilk, baking soda, and vanilla.  Stir into batter (It will be thin).  Pour into a greased 9 by 13 inch pan and bake at 350 for about 30 minutes, until tests done.
5 or 10 minutes before the cake is done, make the topping:
Bring the butter, cola, coffee crystals, and water to a boil in a medium pan.
Stir in the powdered sugar and cocoa until well blended.
Fold in the nuts and marshmallows.  Pour over the hot cake.
Let cool completely before cutting into squares.  Makes about 24 squares.

Print
Rocky Road Cake

Ingredients

    For the cake:
  • 2 cups flour
  • 2 cups sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 1 cup cola (I use caffeine free)
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla
    • For the topping:
  • 1/2 cup unsalted butter
  • 1/3 cup cola (again, I use caffeine free)
  • 1 tsp instant coffee crystals (I use postum or something like)
  • 2 T water
  • 1 lb powdered sugar
  • 5 T cocoa powder
  • 1 cup chopped walnuts
  • 1 1/2 cups mini marshmallows

Instructions

Whisk together the flour, sugar, cocoa powder, and salt in a large bowl.

Bring the butter and cola to a boil in a small pan.

Pour the butter mixture into the flour mixture and stir until combined well.

In a medium bowl, whisk together the eggs, buttermilk, baking soda, and vanilla. Stir into batter (It will be thin). Pour into a greased 9 by 13 inch pan and bake at 350 for about 30 minutes, until tests done.

5 or 10 minutes before the cake is done, make the topping:

Bring the butter, cola, coffee crystals, and water to a boil in a medium pan.

Stir in the powdered sugar and cocoa until well blended.

Fold in the nuts and marshmallows. Pour over the hot cake.

Let cool completely before cutting into squares. Makes about 24 squares.

https://mystainedapron.com/rocky-road-cake/

Filed Under: Cake / Cake Pops

Beef and Broccoli Stirfry

November 27, 2012 by


My hubby may not love stir fries but he does love this one.  It is one of the few recipes that I have made our entire marriage and not tweaked or changed.
After a holiday I love making simple meals like stir fries, with alot of vegetables.  The great thing about them is they go together so quickly, everything is cooked in one pan so you don’t have as much clean up either, and it’s easy to adjust them for everyone’s likes and dislikes.
Sometimes I serve this with peanuts on the side as well for those that want some extra crunch too.  Baked brown rice makes a perfect pair with it as well.

BEEF AND BROCCOLI STIR FRY
For marinade:
1/2 cup water
1/4 cup soy sauce
1/4 tsp grated gingerroot (or 1/2 tsp dried)
2 garlic cloves, minced

2 lbs steak, thinly sliced (I usually use top round or petite sirloin)
1 tsp oil
2 cups thinly sliced carrots
6 cups broccoli florets and stalks, thinly sliced
1/2 cup water
2 T soy sauce
1 tsp Worcestershire
1 tsp ginger powder
1 tsp garlic powder
1 tsp cornstarch
2 green onions, thinly sliced
sesame seeds for serving

Marinade the beef.  Combine the water, soy sauce, ginger, and garlic in a bag and add beef, coating with marinade.  Marinate in the fridge for at least 4 hours.

Heat oil in a wok or large skillet over medium high heat.  Remove beef from marinade and cook.  Remove from pan and set aside.
Add carrots and broccoli and the 1/2 cup water.  Cover and let steam for 3-5 minutes.  Add the beef back to the pan.
Stir together the soy, worcestershire, ginger, garlic, and cornstarch and mix into pan, coating everything well.
Top with green onions and sesame seeds and serve over rice.

Filed Under: Asian, Beef

Decorating with Canning Jars

November 21, 2012 by

I LOVE canning jars.  I am always finding uses for them, they just make me happy.  They make a perfect vase for weeds flowers from my babies, or shaking up a batch of dressing.  I threw together some decorations for Thanksgiving using things I had here and the canning jars came to the rescue again. 🙂

I used a square of unfinished burlap, then filled my canning rack with wide mouth quart jars.  I added 1/2 cup red lentils, then rested cinnamon tea lights on top of the lentils.

I always have a spread of snacks and appetizers out while I’m making a holiday dinner.  Some cooked, some not.  Satsuma mandarins, pistachios or other nuts, pumpkin seeds, our FAVORITE gingersnaps.  I think I might try using the canning rack filled with jars of snacks for a fun snack tray next time.



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Filed Under: Favorite Things & Places