Wednesday, December 26, 2012

buttermilk pecan waffles

I am about to leave the world of Internet for a few days, but before I did, I wanted to share with you this great recipe find!  It's perfect for those cold days after Christmas when all you want is a warm meal.  It takes just a few minutes to prepare, feeds several, and is special enough for company.  I introduce to you Buttermilk Pecan Waffles!

These are better than a basic waffle - the buttermilk and pecans take the texture and flavor to a whole new level.  We love them served with Buttermilk Syrup, but just about any topping will do.  Hope you enjoy them as much as we do.  Happy New Year!

Buttermilk Pecan Waffles
Adapted from Gooseberry Patch's Merry Christmas
  • 2 cups flour
  • 1 T. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 4 eggs
  • 2 cups buttermilk
  • 1/2 cup butter, melted
  • 1/2 cup chopped pecans

Combine first four ingredients; set aside.  Beat eggs in a mixing bowl until light; mix in buttermilk.  Add dry ingredients to egg mixture and beat until smooth.  Stir in melted butter and pecans.  Pour 3/4 cup batter onto a greased and preheated waffle iron.  Cook according to manufacturer's directions, and repeat with remaining batter.  Makes about 7 waffles.

Friday, December 21, 2012

cookies and cream fudge

So...I had this dilemma.  Cookie Bandit was turning 30 years old (a BIG birthday, you know), and we were going to be leaving town the next day.  I was already up to my ears in laundry, cleaning, packing, and all of the other chores that go along with leaving town for a week.  Trying to bake a birthday cake in addition to that would have been INSANE.

And then there was this other problem - if I bake a cake, who would eat it?  We weren't going to have a party, so it would just be two of us with a huge cake.  And if we left town the next day, we'd have to basically trash the cake (there wasn't room for it to go with us). 

I decided to do something a bit fun and fanciful to make his birthday special.  I made fudge!  He'd been eying this fudge recipe in one of my magazines, so I figured now was time to give it a try.  It didn't disappoint.  It only took me about 10 minutes (and two separate runs to the grocery store to get forgotten ingredients...ha!).  It was absolutely delicious, and it's small enough that we'll be able to take our leftovers out of town...if there are any leftovers, that is.

To top off the fun, I actually cut a big 3-0 out of the fudge in honor of his big day. :)

 Oh, what's that?  You want the recipe, too? :)

Line a square dish or baking pan with aluminum foil (makes it easier to get the fudge out later).  Spray it with cooking spray and toss in a bunch of broken Oreo cookies.

In a saucepan, combine a can of sweetened condensed milk, butter, and white chocolate chips.  Stir over LOW heat until melted, and then add some vanilla.

Pour this deliciousness over the top of the Oreos, and then top with more broken cookies.

Refrigerate for at least an hour before lifting the aluminum foil out of the pan and cutting the fudge into pieces.

Happy Birthday, Cookie Bandit! :)

Cookies and Cream Fudge
adapted from Taste of Home's "Food Gifts"
  • 24 Oreo cookies, broken into chunks, divided
  • 1 can (14 oz.) sweetened condensed milk
  • 2 T. butter
  • 2 2/3 cup white chocolate chips
  • 1 t. vanilla

Line an 8-in. square dish with aluminum foil and coat with cooking spray.  Place 2/3 of the broken cookies in pan.  In a heavy saucepan, combine the milk, butter, and chips; cook and stir over low heat until chips are melted.  Remove from heat; stir in vanilla.  Pour over cookies in pan.  Sprinkle with remaining cookies.  Refrigerate for at least one hour before cutting into pieces.  Makes about 3 dozen pieces.

Wednesday, December 12, 2012

cheesy ham and corn chowder

It's finally cold here!  I'm soooooo excited.  I've been able to bust out my sweaters, and Miss Pebbles caught her first glimpse of snow. :)

When the weather gets cold, there's nothing I like better than a bowl of soup.  This one is a real winner.  It's cheesy, creamy, warm, hearty, filling, and simply delicious.  It's also very economical and takes less than half an hour to prepare.  What could be better?

Serve it up in a bread bowl to stretch your servings and give it a rustic touch. 

Cheesy Ham and Corn Chowder
2 T. butter
1/2 onion, chopped
2 T. flour
2 cups chicken broth
2 medium potatoes, peeled and sliced
1/2 t. sage
1/4 t. pepper
1 cup cooked ham, cubed
1 1/2 cup milk
10 oz. package frozen corn
8 oz. Velveeta cheese, cubed

Melt butter in a large saucepan; stir in onion and cook over medium heat until tender.  Stir in flour until blended.  Add chicken broth, potatoes, sage, and pepper; stir to blend.  Cover and cook until potatoes are tender, about 15-20 minutes.  Add remaining ingredients; cook and stir until heated through, about 8-10 minutes.  Serves 4.

Friday, November 30, 2012

taste of home giveaway (and christmas sandwich cremes)

Congratulations to Steffani Kerr!  You won the Taste of Home holiday gift pack!  Steffani said in her comment that her favorite holiday is Egg Nog French Toast...hmmmm....I just might have to get her recipe!


You want to know something awesome?  This is my 300th post!

You want to know something more awesome?  I'm celebrating with a giveaway. :)   

Be sure to scroll all the way to the bottom of the post for entry information.

I was ecstatic when Taste of Home contacted me to review their three special edition holiday magazines out on news-stands right now.  Since receiving them a week ago, I have literally read them cover to cover several times.  They are fantastic!

"Best Holiday Recipes" includes everything you would need to throw a fabulous holiday dinner.  The recipes are fancy-schmancy and yet simple enough for the home cook.  "Best-Loved Cookies and Candies" has some of the most exciting cookie recipes I've seen to date.  It took us forever to decide which recipe we were going to try first, and I think you'll agree - we picked a winner. "Food Gifts" is my favorite of the three.  It includes recipes for jams and butters, savory snacks, cookies, breads, beverages, muffins, condiments, candies, cupcakes, and more!  It's one that I'll be pulling out every holiday season for years to come.


We tried three different recipes - one from each book.  Cookie Bandit and I had a ton of fun picking them out and even more fun tasting them.  I'll be sharing each one with you over the course of the week.

From "Best Holiday Recipes," we tried the Alpine Cheese Melts.  These are basically souped-up grilled cheese sandwiches...but so much better!  We've enjoyed them several times this week, and I love how festive they look.

From "Best-Loved Cookies and Candies," we made these Whoopie Pies.  And oh. my. word.  I don't think I can even describe how good they are.  Cookie Bandit keeps sneaking them for himself, and I keep sneaking them for the neighbors.  After all...if you have something this good, you shouldn't keep it to yourself!  Am I right?

Finally, from "Food Gifts," I made these adorable Christmas Sandwich Cremes.  I've eaten more of these little beauties in the past several days than I care to admit, and I haven't gotten tired of them yet.  :)

To make the sandwich cremes, you begin by mixing up the simple dough - butter, whipping cream, and flour!  I love it when something delicious requires so few ingredients.  Refrigerate the dough for about 2 hours, or until it's easy to handle.  Note - these cookies aren't hard to make as long as your dough is the right temperature.  If it's too soft, put it back in the fridge.  If it's too hard, work it with your hands for a few minutes until it's pliable.

Roll the dough out onto a floured surface and cut circles with a small, round cookie cutter.

Drop the circle of dough into a bowl of sugar and turn to coat.  You may have to lightly press the sugar into the dough with your fingers.

Place on an ungreased baking sheet - I covered mine with parchment paper - and then poke holes into the dough with a fork.  Bake until set (just a few minutes), and then let the cookies completely cool.

Once the cookies are cool, whip up the frosting and divide into two bowls.  Color one bowl red and one bowl green - Christmas colors! :)  Spread the frosting on top of the half of the cookies.

As you can see, I found it easiest to put the frosting into a ziplock bag and then cut a corner off the bag to make a sort-of pastry bag.  I then piped the frosting into the center of each cookie.

Place the remaining cookies on top of the frosted cookies, pressing down to spread frosting evenly in between.  Aren't they cute?

These would make a great gift for anyone or a perfect addition to any party.  And they require so few ingredients that they are highly economical.  I'm keeping this recipe around for future baby showers (think pink and blue fillings) or other special occasions.  

Christmas Sandwich Cremes
from Taste of Home's "Food Gifts"
1 cup butter, softened
1/3 cup heavy whipping cream
2 cups all-purpose flour
sugar for coating
1/2 cup butter, softened
1 1/2 cups confectioners' sugar
2 t. vanilla extract
food coloring

In a small bowl, combine the butter, cream, and flour.  Cover and refrigerate for 2 hours or until dough is easy to handle.

Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out).  On a floured surface, roll out dough to 1/8-in. thickness.  Cut with a 1-1/2-in. round cookie cutter.  Place cutouts in a shallow dish filled with sugar; turn to coat.  Place on ungreased baking sheets.  Prick with a fork several times.  Bake at 375 degrees for 7-9 minutes or until set.  Cool on wire racks.

For filling, in a small bowl, cream butter and sugar until light and fluffy.  Add vanilla.  Tint with food coloring.  Spread about 1 teaspoon filling over half of the cookies; top with remaining cookies.

To enter the giveaway for the THREE Taste of Home holiday magazines, just leave a comment telling me what your favorite holiday food is!  Yes, it really is that simple.  The giveaway will run until December 7, and then I'll announce the winner on December 8 (my birthday!).  Be sure to provide an e-mail address where you can be reached so that I can contact the winner.  GIVEAWAY OVER.

Monday, November 5, 2012

vanilla cupcakes

I had to share with y'all another great Tasty Kitchen find.  These vanilla cupcakes were made-from-scratch and easy!  I've made a lot of chocolate cakes from scratch before, but I've never really found a vanilla cake recipe that I liked until now.  Take a closer look...

I made some variations to the original recipe to make it more vanilla-y (and cause I'm a rebel), and the end product was oh so good.  These were perfect to take to a potluck we were going to because they made so many.  I don't know if I'm going to be able to wait until another potluck to make them again...I just liked them way too much!

To make, mix together flour, baking soda, and salt.

In a large mixing bowl, beat two sticks of softened butter until creamy.

Add the sugar, and beat for another 7 minutes, or until nice and fluffy.  Then, add your eggs, one at a time, beating in between each one.

At this point, I added the innards of a vanilla bean.  Take a vanilla bean, cut it lengthwise, and then use a spoon to scoop out the "caviar" inside.  Your hands will smell uh-mazing!

Finally, alternate adding your flour mixture and milk, ending with the flour.  Be sure to not over-mix (you want to stop the beater the minute everything is combined).

Finally, what would vanilla cupcakes be without vanilla extract? :)  Pour in two teaspoons and beat to combine.

Fill cupcake liners 2/3 full with batter - use an ice cream scoop for perfect and even measurements every time!  Bake at 350 for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Place on a wire rack and let cool before frosting.

These would go great with just about any type of frosting.  The original recipe recommended chocolate...I used a light cream cheese frosting.  I combined one stick of butter, one stick of cream cheese, a few cups of powdered sugar, and enough milk until it looked right. :)  Sorry I couldn't be more specific...I was making it up as I went along!

Vanilla Cupcakes
adapted from this recipe on Tasty Kitchen
3 cups flour
1 1/2 t. baking powder
1 t. salt
1 cup butter, softened
2 cups sugar
4 whole eggs, room temperature
caviar from one vanilla bean (optional)
1 cup milk, room temperature
2 t. vanilla extract

Preheat your oven to 350 degrees, and line a cupcake tray with liners.

In a bowl, mix together flour, baking powder and salt. Using an electric mixer with paddle attachment, beat the butter until creamy. Add the sugar and beat on the "cream" setting with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). Add eggs, one at a time, beating well after each addition. Add vanilla "caviar".  Turn the speed to low and alternately, add the flour mixture and milk, starting and ending with flour until just mixed. Add vanilla extract until just mixed.

Divide the batter into the cupcake liners until 2/3 full (I used an ice cream scoop which was the perfect amount to fill 1 cupcake). Bake until a toothpick inserted comes out just clean, about 15-20 minutes. Cool on a wire rack before frosting.

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