Cranberry Sauce

December 24, 2010 by
I don’t care for the canned cranberry sauce.  I mean, how are can lines appetizing?  Am I alone here?
This is how I like it.  And I make it every holiday this way.  I know there are a few options here for ingredients, but I love to use what I have on hand.  If I have an apple, that goes in.  If not, I always have berries in the freezer ( I do live in the Pacific Northwest, after all!)  And honestly, I love it both ways.  You could even add both if you like!  And make sure you taste as you cook and make sure it’s to your sweetness liking.  You can always add more sugar if it’s too tart.   Merry Christmas everyone!
CRANBERRY SAUCE
Recipe by My Stained Apron
1/2 cup water
1 cup sugar (I like to use brown, but white is fine as well)
12 oz cranberries
1/2 cup orange juice (or 1/2 cup additional water)
zest of 1 orange (about 1-2 T)
2 cups blackberries (frozen is fine) OR 1 granny smith apple, peeled, cored, and diced
Put everything in a pot over medium heat and cook for about 10 minutes, until cranberries have popped and cooked down a bit.  If you want it thicker, let cool to room temperature, about 30-60 minutes.
Filed Under: Holiday Recipes, Sauces / Condiments

Peanut Butter Rocky Road Fudge

December 22, 2010 by
This is my variation on the basic fudge recipe we have probably all seen.  It always gets rave reviews, especially from those who love the combination of peanut butter and chocolate.  Does anyone NOT?!  My oldest loves, loves, loves, that combination so I made this recipe for her.  And extra bonus, it comes together literally in a flash!
 
PB ROCKY ROAD FUDGE
Recipe by My Stained Apron
 
3 cups (18 oz) chocolate chips
14 oz can sweetened condensed milk
1/2 cup peanut butter
2 cups mini marshmallows
1 cup peanuts
 
Microwave chocolate, milk, and peanut butter in a microwave safe bowl on high for 1 minute 30 seconds.
Stir, microwave 1 more minute. 
Stir, microwave another 1 to 1 1/2 minutes or until chocolate is almost melted.
Stir until smooth.  Stir in marshmallows and nuts, spread in greased 9 by 13 pan.
Chill for a couple of hours or until firm, cut into squares.
 
For a plain version, just omit the peanut butter and marshmallows, and use chopped nuts of choice in place of peanuts.
Filed Under: Candy / Confections

Apple Cake with Brown Sugar Glaze

December 21, 2010 by
 
This was so good that this was the only piece left for a picture! A teeny lonesome square.
(It was taken care of shortly after the picture though)
I have made this twice in the last 3 weeks.  Need I say more?
It’s similar to my Irish Apple Cake, just a little sweeter with the glaze.
I also doubled the recipe when we had a lot of company with great results.
 
FRESH APPLE CAKE WITH BROWN SUGAR GLAZE
1 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 eggs
1/2 c cup canola oil
1 tsp vanilla
1 1/2 cups finely chopped apples (I like granny smith for baking)
1/2 cup pecans or walnuts, chopped (optional)
 
Combine flour, sugar, baking soda, salt and cinnamon in a medium bowl. Whisk together to combine well.
In a large bowl, mix the eggs with a hand mixer until light in color and foamy.
Add oil and vanilla, mix well.
 Stir in the flour mixture with a spoon until well mixed.
Stir in the apples and nuts (if using).
Spread batter in a greased 8 inch round or square pan.
Bake at 350 degrees for 40-45 minutes, or until a toothpick comes out clean.
While hot, prepare glaze.
 
GLAZE:
1/2 cup packed light brown sugar
3 T butter
1/2 tsp vanilla
1 T heavy cream
 
Combine all ingredients in a saucepan.  Cook over med heat, stirring often, until mixture comes to a gentle boil.  Cook for 3-5 minutes.  Spoon over the hot cake.  Let cake cool completely before serving.

For Cupcakes:
Fill cups 1/2 full and bake at 250 degrees for 22-25 minutes. Glaze while warm.
 
Recipe Source: adapted from Lick the Bowl Good, originally from Southern Cakes
Filed Under: Cake / Cake Pops

Cashew Toffee

December 20, 2010 by
CASHEW TOFFEE
I really love making almond toffee every Christmas season.  My dad always bought my mom almond roca this time of year, and homemade is even better.  I wanted to try something a little different, so this year I made one almond toffee batch, and another with cashews.
It was a hit!  It seems even more rich and buttery, if possible.
To make, just substitute chopped cashews for the almonds in my almond toffee recipe.
Filed Under: Candy / Confections

Krispy Pops (My Cake Pop Alternative)

December 16, 2010 by
 
 I love Bakerella‘s super cute cake pops.  So much so that when I saw her book, I had to buy it, even though I had yet to make any.  They were just all so cute!  I envisioned making them with my girls for a really fun activity.  Enter: reality.  A three year old doesn’t have the best skills for such detailed work, especially when she’d rather just eat them before we’re done.  And as much as Amelia likes art and cooking projects, autism doesn’t help make this kind of project go smoother.  So while I did make some for halloween it was definitely not the fun time I had planned.  But that’s just how life is when you have young children, especially if any have special needs.  You have to adjust and make the best of it.  So enter my substitution I made.  Instead of using cake, I substituted Rice Krispy treats! They are much sturdier for little hands, and we can still use all of Bakerella’s amazingly adorable designs!  For this project, we made Christmas trees and some balls that could either pass for snowballs or a new year’s ball.  And yes! the girls thought they were REALLY fun! 
 
KRISPY POPS (CAKE POP ALTERNATIVE)
3 T butter or margarine
10 oz regular marshmallows (about 40), or 4 cups miniature marshmallows
6 cups Rice Krispies, Cocoa Krispies, or Fruity Pepples (or like sized cereal)
 
FOR ASSEMBLING:
popsicle sticks
styrofoam block
candy coating or almond bark
sprinkles and decorations of choice
 
Melt butter in a large pot on low heat.  Add marshmallows, stir until combined and melted.
Remove from heat, stir in cereal until well coated.  Spray a 9 by 13 inch pan and spatula with cooking spray and use sprayed spatula to spread mixture in pan.  When cool, cut in about 1 1/2 inch squares.
Form each square into desired shape, using fingers to press.  Insert a popsicle stick in the end, pressing krispy treats around stick.
 Put in the freezer until cool.  Dip in melted candy coating or almond bark, shaking the excess off gently.
 For the trees, drop a few candy chips on for ornaments, and a large star sprinkle on the top.
Insert into styrofoam to set up.
 For the balls, we used silver or pearlized gold sanding sugar, white pearl nonpareils, or silver dragees.
 
 I really likes this one, with white sanding sugar.  The girls thought they looked like snowballs.
 And we even did “flocked” trees. : )
 I hope you give them a try, it was really fun!
 
 
Filed Under: Cake / Cake Pops

House of friendship

December 15, 2010 by
No, I didn’t make this. That’s the best part!
While I love making and decorating gingerbread houses every year with my hubby and kids,
it was so special to recieve one! I know how much work goes into making one look as cute as this as well!
So I just had to share pictures of it to inspire you all.   I can’t think of a better way to show a friend you care, can you?  Merry Christmas.  I hope you’re all remembering to give what counts most.  Your love and time.
Filed Under: Ramblings

Chouquettes

December 14, 2010 by
These just scream Christmas. And delicious.  In fact, I can think of plenty of excuses to make these.
And once you try them, you’ll wonder if you should’ve made more. : )
I think these would make a very special Christmas gift, just a cute box full of them.  No cookies needed.
They are basically a tiny unfilled cream puff, with a crunch of the pearl sugar on the outside.  What could be better?  See my Eclair post for more step by step pictures for making the dough.
CHOUQUETTES
1/2 cup butter
1 cup flour
4 eggs
1 cup water
1/4 tsp salt
In a medium saucepan combine margarine or butter, water, and salt. Bring mixture to boiling, stirring until butter or margarine melts.
Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn’t separate. (It will come in pieces if you try-but should make a fairly good ball).
Add eggs, one at a time, beating with a wooden spoon after each addition for about 1 minute or until smooth.
Or, you can cheat and throw it in the mixer, adding an egg every minute or so. : )
Line a baking sheet with parchment or a silicone mat.
Drop dough by spoonfulls (I use a small scooper) either straight onto baking sheet and sprinkle with pearl sugar or roll balls of dough in sugar completely. You can also sprinkle with mini chocolate chips along with the pearl sugar.  Makes about 40.
Bake at 400 degrees for about 15-20 minutes
Filed Under: Desserts, Tea time

Sticky Fingers

December 13, 2010 by
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.
Filed Under: Cake / Cake Pops, Tea time

Springerle

December 10, 2010 by
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!
Filed Under: Cookies, German, Holiday Recipes

Cranberry Curd

December 9, 2010 by
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.)



Related Posts Plugin for WordPress, Blogger...

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