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The Great 2012 Cooking Extravaganza day 348-365 (week 51 & 52) Hello again friends, and welcome back!! Well, we made it through the year, made some new friends along the way, and had some fun! I’ve really enjoyed trying out new recipes, sharing them with you, and sharing the little ordinary goings-on of our family with you. I hope you’ve enjoyed the tidbits as well as the food, and found some cool new things to try!! I know I’ve tried things I never thought I would, and found out I actually LIKE curry! So here’s our final entry for this blog for this year. I’ve got a BUNCH of recipes for you, some simple, some not-so-much, but all well worth the effort. I hope to continue this food blog in 2013, but I don’t think I’m going to focus as much on doing something new every day like this on started out, I think I’m going to try new things every weekend and share those adventures. Gives me more time to work on my two new blog ideas…. Here are my two new blog ideas for 2013, I’m going to give them a shot and see where they take me. I’m going to start a new blog doing some product reviews, starting with some of the things I got for Christmas, and then I’m going to have a second blog about jewelry making, share some things I’ve tried, maybe try my hand at doing a tutorial or two on some basic techniques. Could be fun! Hope you’ll join me!! Working names, please let me know what you think!: Ramblings Meets Reviews! Nirvana Bay Designs Presents: So, on to the food…. Chicken Everglades 2 large boneless skinless chicken breasts (or however many you need to feed your crew) Everglades original seasoning (green) Fresh ground pepper Trim any excess skin or fat from the chicken breasts, cut into small bite sized pieces. Spray a large skillet with olive oil cooking spray, heat over medium heat, add in chicken. Sprinkle liberally with Everglades seasoning and pepper, I think I use about 2 Tbsp for 2-3 chicken breasts. More than that is way too salty, but less is sort of bland! Cook chicken, stirring frequently, until done through. Serve with sides of your choice! I usually go for some steamed veggies and maybe some biscuits. Pork Chops Everglades 4-5 boneless thick cut pork chops Everglades original seasoning (green) Fresh ground pepper Trim any excess fat from the chops, and cut into small bite sized pieces. Spray a large skillet with olive oil cooking spray, heat over medium heat, add in pork. Sprinkle liberally with Everglades seasoning and pepper, I think I use about 2 Tbsp for 4-5 chops. More than that is way too salty, but less is sort of bland! Cook pork, stirring frequently, until done through. Serve with sides of your choice! I went for some rice this time, and some steamed veggies. Nachos 1 pound ground beef 2/3 cup water 1/4 cup taco seasoning mix Tortilla chips 1 cup shredded taco blend cheese 1/2 cup salsa (I use mild) Chopped black olives (optional) Chopped green pepper (optional) Brown ground beef in a large skillet, drain excess fat. Add in water and taco seasoning, bring to a boil, reduce heat and simmer about 10 minutes. Arrange tortilla chips on a plate, top with seasoned beef, shredded cheese, and any other toppings you like, everything except the salsa at this point! Microwave about 1 minute, maybe just a little more or less depending on your microwave, just until cheese melts. Top with salsa, sour cream, or ranch dressing and serve! Cheddar Sausage Biscuits 3 cups Bisquick 1 pound bulk pork sausage (I used mild, and wish I had used medium!) 4 cups shredded cheddar cheese 1/2 cup grated Parmesan cheese 1/2 cup milk 1/2 tsp dried Rosemary leaves 1 1/2 tsp chopped fresh parsley or 1/2 tsp dried parsley flakes BBQ sauce or Ranch dressing or chili sauce, whatever you like for dipping! Heat oven to 350 degrees. Spray bottom and sides of jelly roll pan with olive oil cooking spray. Stir together all ingredients, mix VERY well. I had to get in there with my hands to get it mixed right. Shape into 1 inch balls, a cookie scoop works really well for this, wish I had had one when I was doing this! Place in pan, right up against each other, but don’t squish them together. Bake 25 minutes or until brown and slightly crispy. Remove from pan to paper towel lined platter. Serve warm with dipping sauce. Makes about 8 dozen balls. Corn Pudding 1 can creamed corn 1 cup milk 2 tbsp flour 2 tbsp butter, melted 1/4 cup sugar 3 eggs Dash of salt Heat oven to 325 degrees. Beat eggs, sugar and flour together. Add corn, butter, salt and milk. Pour into buttered (or in my case, butter flavor cooking sprayed) 13″ x 9″ dish. Bake at 325 degrees approximately 50 minutes or until knife inserted in center comes out clean. NOTE: if you double this recipe, you will have to cook it about an extra 20-30 minutes for the center to set right. Oatmeal Scotchies 1 stick plus 6 tbsp butter, softened 3/4 cup brown sugar 1/2 cup sugar 2 eggs 1 tsp vanilla 1 1/2 cups flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 3 cups oats (Quick cooking or not, doesn’t really matter, but the consistency of the cookie IS different. I prefer regular over quick oats) 1 cup butterscotch chips Heat oven to 350 degrees. Cream butter, add in sugars and mix well. Add in eggs and vanilla, mix well. In a separate bowl, combine flour, baking soda, cinnamon, salt. Slowly add to butter mixture, mix well. Add in oats and chips, you will have to switch to a spoon rather than a mixer at this point, it gets really thick! (at least I do… my little hand mixer won’t handle it…) Dropped by tablespoons onto ungreased cookie sheet. Bake 8-10 minutes. OR, spread into a buttered (or sprayed) 13″ x 9″ pan, bake 30 – 35 minutes, cool and cut into bars. Bulgar Breakfast Squares 2 cups cooked Bulgar wheat (1 cup uncooked = 2 cups cooked) 2/3 cup milk (or fat free half and half!) 1/4 cup brown sugar 1 Tbsp melted butter 1 Tsp cinnamon 1/2 cup dried bananas 1/2 cup dried blueberries 1/2 cup dried cherries Heat oven to 350 degrees. First tip, put the dried fruit in with the Bulgar when you cook it, just add about 1/4 cup extra water, softens them up nicely. Combine everything, spread into a greased (sprayed) 8″ x 8″ baking pan, cover with tin foil, bake 30 minutes. Allow to cool slightly before trying to cut, serve warm. You can also prepare this in advance, cool completely, cut into squares and reheat in a microwave. Snowballs 1 cup butter, softened but not melted 1/4 cup sugar 2 cups ground pecans 2 cups sifted flour 1 box confectioners sugar Heat oven to 300 degrees. Cream butter. Add sugar, pecans and flour. Mix well. Dough will be VERY stiff. Shape into tablespoon size balls, again a cookie scoop would have come in very handy here, but I didn’t have one yet. Place on UNGREASED cookie sheet, bake 45 minutes at 300 degrees. Remove from oven and immediately roll in confectioners sugar. Set out to cool on waxed paper over newspaper (to protect your surface!). Roll again in confectioners sugar when cooled. Store in a sealed container. Tollhouse Cookies 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks) butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 1 tsp vanilla 2 large eggs 1 10 ounce package chocolate chips 1 cup chopped pecans Heat oven to 375 degrees. In one bowl, combine flour, baking soda and salt. In another bowl, cream butter, add sugars, vanilla and eggs, mix well. Gradually add in flour mixture. Gently stir in chocolate chips and nuts. Drop by rounded tablespoons (cookie scoop!) onto ungreased cookie sheet. Bake 9 – 11 minutes. OR, do like I did and spread it all into a greased pizza pan, bake 20 – 25 minutes, cool in pan, cut into wedges with a pizza cutter. Ham and Cheese Quiche 1 frozen pie crust 3 large eggs 1 cup half and half (fat free, of course) 1 cup shredded cheddar cheese 1/4 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder 1 cup diced ham Heat oven to 425 degrees. Place pie crust in glass pie plate. Prick bottom and sides, bake 10 minutes to set. Remove from oven and cool. Sprinkle ham and cheese in cooled crust. Mix eggs, milk and spices in mixing bowl. Pour over ham and cheese. Bake 10 minutes at 425 degrees. Reduce heat to 350 degrees, bake another 30 – 40 minutes, depending on your oven, or until puffy and lightly browned. Cool about 10 minutes before slicing and serving. Chicken and Pasta 3 large boneless skinless chicken breasts, trimmed and cut into bite sized pieces Olive oil cooking spray 1 Tbsp garlic powder 2 Tsp Italian seasoning blend Salt and pepper to taste Spaghetti sauce Dreamfields Penne pasta, cooked to package directions Grated Parmesan cheese Spray skillet with cooking spray, heat over medium heat. Add in chicken and spices, cover, stir frequently to cook through. Drain off excess liquid. Add sauce and chicken to pasta, serve topped with a little Parmesan! Crockpot Chili 2 pounds ground beef, browned and drained 3 cans red kidney beans 1 large can diced tomatoes 1 can tomato sauce 1 diced green pepper 2 Tbsp onion flakes 2 pkgs chili seasoning Salt and pepper to taste Top with a little shredded cheese, sour cream, whatever YOU like on your chili!! So I think that’s enough for now… Until next time, eat well, love well, live well! The Great 2012 Cooking Extravaganza day 313-319 (week 46) Hello again friends, and welcome back! It’s been an interesting week… nothing Earth-shattering, just interesting. Work has been really busy, which I can only think is NOT a good thing considering what I do, that means the foreclosure business is booming, or maybe things are just moving better through the courts, but whatever is going on, it can’t be a good sign for the economy. And of course, there was all the post-election stuff going on, the stock market dropping, businesses laying people off, Hostess closing, just kind of a depressing week all the way around. BUT, William had a really good week at school, things are going very well for him, he’s enjoying his classes, and getting good grades. Absolutely cannot complain! Mike had a good week at work, things are picking up, they are finally keeping him almost busy, and he spent all day yesterday working on his guitar. Took his birthday money and bought some new pick-ups, a new pick guard, and he’s really happy with the results. I’ve been fairly busy working on jewelry, too, but I need to get better at getting OFF the computer at night and doing things I LIKE instead of wasting so much time on Facebook. I mostly work on new pieces on my lunch hour at work, but I spent about 3 hours last night making clay beads, which was more fun than I remember, and then a few hours today making jewelry from some of those beads, so I feel like I had an extra special day! And, I still got the laundry done, cleaned up the kitchen, and did my nails. GOOD DAY! So, on to the food…. Monday Baked BBQ Pork Chops 4 boneless pork chops About 3 cups BBQ sauce of your choice 1 Tsp garlic powder Put the pork chops in a roasting pan, sprinkle with garlic powder, pour over BBQ sauce, cover and bake at 350 degrees for at least an hour, or until chops are done through and sauce is bubbly. Serve! Ratatouille (this was fun!) 1 smallish yellow squash 1 smallish zucchini 1 Chinese eggplant 2 Tbsp dried onion flakes 1 Tbsp garlic powder 1 cup tomato sauce Salt and pepper to taste 2 Tbsp olive oil, divided 1/4 cup Parmesan Italian seasoning blend Using a mandolin slicer, slice the squash and eggplant very thin. Spray a 13″ x 9″ casserole dish with olive oil flavor cooking spray. Pour the tomato sauce in the bottom of the pan, sprinkle with the onion flakes and garlic powder. Liberally salt and pepper. Lay the slices of squash and eggplant on the sauce, alternating each type of veggie, overlapping each, all the way around and in the center. (sort of like in the movie, looks a little like a fan) Salt and pepper, sprinkle with a few Tbsp Parmesan. Layer more veggies, salt and pepper, Parmesan. Repeat until you have about 3 to 4 layers, or you run out of veggies. Sprinkle with remaining olive oil and any remaining Parmesan, and sprinkle with Italian seasoning blend. Cover with aluminum foil, cook at 375 degrees for 45 to 55 minutes, or until tomato sauce is bubbling up around the edges of the veggies. Serve!! Fried Potatoes 2 leftover Perfect Baked Potatoes Sour cream, about 1/2 cup Parmesan, about 1/2 cup 2 Tbsp butter Salt and pepper Chop potatoes into bite-sized pieces. Melt butter in a large skillet over medium heat. Add potatoes and fry until they start to brown a little. Skin on or off is entirely up to you! Once the potatoes are heated through and just a very little browned, remove from heat, stir in sour cream and Parmesan. Serve! Chocolate Chip Cake with Chocolate Pudding Pokes Basic Yellow Cake recipe 3/4 c butter 3 eggs 2 1/2 c all purpose flour 2 1/2 tsp baking powder 1/2 tsp salt 1 3/4 c sugar 1 1/2 tsp vanilla 1 1/4 c milk 1/2 c chocolate chips Allow butter and eggs to sit at room temp for 30 minutes. Meanwhile, grease and flour 9″ x 13″ baking pan. In a medium bowl, mix together flour, baking powder and salt, set aside. Preheat oven to 375 degrees. In a large mixing bowl, beat butter on medium for 30 seconds. Gradually add in sugar, beating on medium, until well combined. Scrape sides of bowl, beat two minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low after each addition, just until combined. Stir in chocolate chips. Spread batter into prepared pan. Bake 25-30 minutes for 9″x13″ pan (I actualy had to put this back in for an extra 20 minutes before it was done, so I cooked 50 minutes) Cakes are done when a toothpick inserted in the center comes out clean. Cool completely in pan before frosting. When cooled, poke holes in the cake with the handle of a wooden spoon. Prepare instant chocolate pudding to package directions, family size package. Pour over cake, making sure it gets into those holes and leaks down the sides a little. Allow to cool in the fridge for about 30 minutes before serving. YUM! Tuesday Ranch Fried Chicken, Bacon and Tomato sandwich 2 large boneless skinless chicken breasts 2 pkgs ranch dressing mix 2 cups flour, divided 3 eggs, lightly beaten 1 pound bacon 1 large tomato, sliced Cut the bacon into about 1/2″ wide pieces, cook until crispy, remove to paper towel lined plate to drain, set aside. Trim any excess skin or fat from the chicken, cut into chunks, then pound those to about 1/4″ thickness between two sheets of plastic wrap. Put 1 cup plain flour in one wide shallow bowl. Put the eggs, beaten, into another wide shallow bowl. Mix the other cup of flour, ranch dressing mix, and a little salt and pepper, in a third wide shallow bowl. Dip each piece of chicken first in the plain flour, then in the egg, then in the seasoned flour. Fry in shallow oil over medium heat until golden brown and crisp. Remove to paper towels to drain excess oil while cooking remaining chicken. I can usually do 3-4 pieces at a time. Serve on bread, toasted or not is up to you, with bacon, tomato and your choice of sauces. YUM! Wednesday Jet’s Pizza Thursday Chicken and Sausage with Tomato Sauce 3 large boneless skinless chicken breasts 1 rope Kielbasa 1 Jar spaghetti sauce 1 Tbsp garlic powder 1 Tbsp Italian seasoning blend 1/8 Tsp red pepper flakes 1 Tsp orange Everglades seasoning 1 Jar (that sauce jar!) water 1 can black beans, drained and rinsed Cut the sausage into roughly 2″ pieces. Don’t cut the chicken, in fact, frozen works really well for this. Put everything in a crock pot, mix a little, cook on LOW 8-10 hours. Using a slotted spoon, fish out the chicken, which should be falling apart at this point, the sausage and beans, put on a serving platter. Serve with rice or pasta, your choice, and a little of the sauce from the pot poured over each serving. Parmesan Orzo 1/2 box Orzo style pasta 1 stick butter 1 c Parmesan Cook pasta to package directions. Drain. Melt butter in the hot pan, add back in pasta, and add Parmesan. Mix well and serve! Steamed Veggies Friday Burritos and Taquitos Frozen ones, sorry, no recipe this time! Saturday Taco Bell Yes, we ate out. I just didn’t feel like cooking after working half the day, then housework, just didn’t have it in me! But, once I ate dinner, I made… Chicken soup 4 boneless skinless chicken breasts 4 pkts chicken flavor Flavor boost 2 pkts vegetable flavor Flavor boost 4 quarts water 2 Tbsp green Everglades seasoning 1 Tsp garlic powder 1/2 bag frozen green beans 1/2 bag frozen sliced carrots 1/2 c frozen peas 1/2 box Orzo style pasta In a LARGE stock pot, pour in water, add flavor packets and spices, mix well. Add in chicken. Cook over LOW heat about 2 hours. Increase heat so that water boils, add in pasta, cook about 15-20 minutes, or until pasta is well done. Reduce heat again, add in veggies, cook another 30 minutes. Remove from heat, serve, or allow to cool and put into serving size containers. Freezable!! This made about a dozen large servings, about the same size as Chunky soup cans, but a lot better for you. Sunday Breakfast for Dinner Bacon, cooks crispy Scrambled eggs with cheese Crescent Rolls Simple, quick meal that everyone loves. I added a sliced tomato to my plate, but I’m the only one that likes them… Apple Banana Dessert 1 small apple 1/4 cup dried banana slices 2 Tbsp brown sugar 1 Tbsp butter 1/4 C old fashioned oats Core apple, cut into wedges, then slice the wedges into very small slices. Put into a microwave safe bowl. Add in the dried banana slices. Top with the butter and brown sugar. Microwave 1 minute, mix well, microwave another 4 minutes. Allow to cool at least 5 minutes before serving! Top with a little ice cream, YUM!!! Anyway, that’s it for this week. Hope you found something you want to try!! Until next time, eat well, love well, live well! The Great 2012 Cooking Extravaganza! Hello again friends, and welcome back! Hope you’ve all had a wonderful weekend!! It’s been quiet around here today… James spent the weekend with the girlfriend, and working, so we haven’t seen him since Friday night, and then only for a few minutes while he loaded up the car. William has been playing Legos all day, except for the few times he’s come out to show me the “movies” he’s creating by doing stop motion photography with his phone and some Lego creations… well, his version of stop motion anyway. Don’t think he completely gets that you have to make a TINY adjustment between each photo! But he’s trying, and it’s adorable! Mike has been reading comics and helping with laundry and dishes, and of course watching movies. It is Sunday after all, and SyFy is running all the Alien movies as a teaser to Prometheus as it is coming out next weekend, can’t wait!!! And I’ve been doing odds and ends… went grocery shopping, relatively small trip, but we needed a few things. Had to take my time, compare prices on things, and dodge all the non-English speaking folks with their food stamps who were out in DROVES today. Something about that really bothers me… couldn’t be that when we needed help we couldn’t get any! We had to depend on friends and family and hope it all worked out. OK, enough of the soap box rant… sorry! Finished up the laundry, did dishes, cleaned up the kitchen, made a nice dinner, and now dessert is in the oven. I took a couple of familiar recipes and changed them up a little, they turned out really well! Here are the recipes: Chicken Cordon Bleu Casserole 2 boxes Great Value chicken flavor stuffing 3 cups water 1 stick butter, cut into pieces 3-4 boneless skinless chicken breasts 1 large can Great Value cream of mushroom soup 8 slices Great Value Swiss cheese 8-10 slices lunchmeat ham (or one pkg diced ham) 2 Tbsp milk Heat water 5 minutes in the microwave while you slice up the butter into pats. Put the pats in a large casserole dish, pour over the hot water, and stir until the butter is completely melted. Mix in the two boxes of stuffing, mixing well to make sure all the pieces get moist, and all the liquid gets absorbed. Set aside. Heat oven to 350 degrees. Trim any excess fat or leftover skin from the chicken breasts, including removing that tendon that runs through the breast, and cut the meat into bite sized pieces. Set aside. Lay the lunch meat ham (or spread the diced ham) over the stuffing. Top with the chicken pieces, spreading them out over the whole dish. Top with the Swiss cheese, overlapping as needed. Make sure the cheese doesn’t touch the pan, it WILL stick! Mix the 2 tbsp milk into the cream of mushroom soup, spread over the entire dish, making sure to get this all the way to the edges. Bake at 350 degrees for 1 hour, or until chicken is cooked through and cheese is melted. I always cook exactly one hour and it’s perfect. Serve! Vanilla Pudding Cake with Chocolate Pudding Sauce Cake: 3/4 c butter 3 eggs 2 1/2 c all purpose flour 2 1/2 tsp baking powder 1/2 tsp salt 1 3/4 c sugar 1 1/2 tsp vanilla 1 1/4 c milk 1 pkg vanilla instant pudding mix 1/4 cup vegetable oil Allow butter and eggs to sit 30 minutes at room temp. Grease and lightly flour cake pans or muffin pans. Suitable for: 9″ rounds (2) 8″ rounds (2) 8″ squares (2) Cup cakes (18-24) Mini Cakes (12) Preheat oven to 375 degrees. Mix together flour, salt and baking powder, set aside. In a large mixing bowl, cream butter, slowly add in sugar until completely blended. Add eggs one at a time, blending well between each addition. Beat in vanilla. Alternately add in flour mixture and milk, blending well, until everything has been added and well blended. Add in pudding mix and oil, blend well again. Pour into prepared pans. Bake as follows: 8″ rounds, 9″ rounds, 8″ squares 25-30 minutes or until toothpick inserted in center comes out clean Cup cakes 15-20 minutes or until toothpick inserted in center comes out clean Mini cakes 18-25 minutes or until toothpick inserted in center comes out clean Chocolate pudding sauce: 1 large pkg chocolate instant pudding mix 1 1/2 cups milk (or half whatever the package calls for in the directions!) Mix together, blend very well, pour over cooled cake and serve! (Sorry, don’t have a photo of this last part for you…) So that’s it for tonight! Hope you enjoy one or both of these recipes. We sure did! Until tomorrow, eat well, love well, live well!! The Great 2012 Cooking Extravaganza! Hello again friends, and welcome back! Hope you’re all having a nice LONG weekend! We’re certainly making the most of it… Laundry is almost done, kitchen is almost completely clean, and we’ve been having a good time! Went to the movies today, saw Men In Black III, and I have to say, I think it may have been the best of the three! Good story, really good actors, some great twists, people actually clapped when it was over. Grass hasn’t been cut, but Mike, William and I went for a walk together. Weeds haven’t been pulled, but we all went to a comic book store together. Haven’t vacuumed yet, but Mike and William have been playing video games together, having “guy time”, which they don’t do anywhere near often enough! Sometimes, you just have to put off the work in order to do family things. Anyway, dinner was relatively easy tonight, Mike cooked hot dogs and brats on the grill, and we had chips to go with that. But then, after dinner, I made mini-cakes from scratch! Here’s the recipe I used, and some photos: Yellow Cake 3/4 c butter 3 eggs 2 1/2 c all purpose flour 2 1/2 tsp baking powder 1/2 tsp salt 1 3/4 c sugar 1 1/2 tsp vanilla 1 1/4 c milk Allow butter and eggs to sit at room temp for 30 minutes. Meanwhile, grease and flour baking pans… 2 x 9″ or 8″ round pans OR 2 x 8″ square pans OR 1 x 9″x13″ OR Muffin/cupcake pans (that’s what I used tonight, Texas muffin pan and Mini-bundt pan) In a medium bowl, mix together flour, baking powder and salt, set aside. Preheat oven to 375 degrees. In a large mixing bowl, beat butter on medium for 30 seconds. Gradually add in sugar, beating on medium, until well combined. Scrape sides of bowl, beat two minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low after each addition, just until combined. Spread batter into prepared pans. Bake 20-25 minutes for 9″ pans. Bake 30-35 minutes for 8″ pans. Bake 25-30 minutes for 9″x13″ pan. Bake 18-20 minutes for jumbo cupcakes (like I did!). Cakes are done when a toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Except for 9″x13″ pan, remove from pans, cool on wire rack completely before frosting. 9″x13″ pan, cool completely in pan. Dark Chocolate Butter Cream Frosting 3/4 c butter, softened 6-7 cups powdered sugar, or more if you want stiffer frosting 1/3 c milk 2 tsp vanilla 1/2 cup unsweetened cocoa powder In a very large mixing bowl, beat butter on medium until smooth. Gradually add in 2 cups powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually beat in cocoa powder and remaining sugar, about a cup at a time. You can beat in more sugar or more milk as needed, but in small amounts, until you reach the consistency you want. The above was absolutely perfect in my opinion! This frosts 2 8″ or 9″ rounds, tops and sides, or 12 oversized cupcakes, with some leftover. Cut recipe in half for a 9″x13″ pan cake. Both recipes originally came from the “Better Homes and Gardens New Cook Book, 15th Edition”. Want to make sure I give them credit!! I think I might learn to enjoy baking from scratch… this was fun! And I have to say, not as good as the Tres Leche cake recipe I got from Emeril, but not bad at all. VERY rich though! Think I need to work on some lighter frosting recipes for this bunch. And I need to find a way to moisten up the cake batter, it was REALLY dry. I’m thinking pudding and fruit maybe… Anyway, that’s it for today! Until tomorrow, eat well, love well, live well! The Great 2012 Cooking Extravaganza! Hello again friends, and welcome back! I’m sorry to say, but I took another day off… We spent the day with my folks, celebrating William’s birthday just a little early. He got a cool new Lego set, which he built in less than half an hour of course, but he really enjoyed it! And he still has a card to open on his actual birthday, with cash in it, and he’s saving to buy himself a TV, so I think he’ll be really happy with it! And he usually gets cards with money from two other relatives, so maybe he’ll have enough by the end of the week! I’m jealous!!! Anyway, this is going to be a really short post, since I have nothing for you tonight… unless, I give you the recipe for William’s favorite birthday cake! I shared it with my mom, who actually made this for us all, and it was AWESOME! Yeah, I’ll give you that!! Emeril’s Tres Leche Cake Recipe courtesy Emeril Lagasse, 2002 Ingredients Cake: 6 large eggs, separated 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup whole milk 1 teaspoon vanilla extract Cream topping: 1 14-ounce can evaporated milk 1 14-ounce can sweetened condensed milk 1 cup heavy cream Icing: 3 tablespoons water 3/4 cup granulated sugar 3 large egg whites 1 ripe mango, peeled, seed removed, and thinly sliced 1 ripe papaya, peeled, seeds removed, and thinly sliced Directions To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes. To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed. Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight. To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms. To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve. I don’t have photos, sorry, but this cake is AMAZING!! You’ve got to try it! And until tomorrow, eat well, love well, live well! The Great 2012 Cooking Extravaganza! Day 72 Hello again friends, and welcome back! It’s been a really good day, and I’m so happy I can share it with you!! Busy day, taking care of sick William, shuttling James back and forth to work, and finishing up my first entry for the FiremountainGems seed bead contest for this year. It turned out really nice, and I’m very happy with it, but I’m also sure it won’t win because every year, it’s a beed embroidery project that wins, not a woven piece like mine, but at least I’m trying! I keep thinking about trying bead embroidery, I even went so far as to glue the focal beads to a backing, but I’ve never started the bead work. One of these days… Anyway, here’s the finished project, entry number 1: And now for the recipes! Pork Roast with Potatoes 3-4 pound pork roast 1 Tsp salt 1 Tsp curry powder 1 Tsp paprika 1 Tsp cayenne pepper 2 pounds red potatoes, cut into 1″ pieces 1 diced onion 1 Tsp ginger 1 fresh nectarine, cut into 1″ pieces 1 Tbsp red wine vinegar 3 Tbsp soy sauce 3 cans peach nectar 1 can mango nectar 1 can water (or enough to finish covering roast in pot) Sauce: 1/2 cup cold water 2 Tbsp corn starch Place potatoes and nectarine pieces in bottom of crock pot. Place roast on top of potatoes. Add in onions, spices, soy sauce and vinegar. Pour in peach and mango nectars, and just enough water to cover roast, or fill crock pot just below rim. Cook on LOW 7-8 hours. Remove roast to serving try and allow to rest. Remove potatoes and nectarines to serving bowl, cover to keep warm. Set crock pot to HIGH. Skim any leftover pieces of onions or remnants from the roast from the juices in the pot. Mix 1/2 cup water with 2 Tbsp corn starch until smooth, and add to juices in crock pot, stirring well. Cook about 10 minutes or until sauce begins to thicken. (I actually don’t know how long that might take, as mine never did, and I gave up!) Serve sauce like a gravy. Slice roast on tray and serve with potatoes and sauce! We also had a nice dessert, from a recipe I found in the paper last weekend. Pear Tart 1 stick butter, room temp (softened) 2 Tbsp lemon juice, divided 2 medium pears, cored and cut into 1/2″ slices/wedges 1 cup flour, all purpose 1 tsp baking powder 1/8 tsp salt1 cup plus 2 Tbsp sugar 2 eggs 1 tsp vanilla extract 1/2 tsp cinnamon Butter or spray with cooking spray a 9″ spring form pan. Sprinkle half the lemon juice over the pear slices and refrigerate until ready to use. In a small mixing bowl, whisk together flour, baking powder and salt. Set aside. In a large mixing bowl, with an electric mixer, cream butter and 1 cup sugar on medium speed, until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla. Beat in flour mixture on low speed just until batter comes together. Spread in bottom of pan. Cover pan with plastic wrap (not touching batter) and chill for at least 20 minutes. Preheat oven to 375 degrees. Arrange pears in tight concentric circles on top of dough. Sprinkle with remaining lemon juice. Mix together 2 Tbsp sugar and cinnamon, sprinkle over pears. Bake for 45-55 minutes (mine needed the full 55) or until edges are golden brown and center is set. Cool in pan for 10-15 minutes. Remove spring sides, run a knife under the tart, and remove to a serving plate to cool. Serve with or without ice cream, whipped cream, or other topping of your choice. We had ours plain, and it was awesome! Hope you enjoy these!! Until tomorrow, eat well, love well, live well!! The Great 2012 Cooking Extravaganza! Day 32 Hello again, and welcome back!! Tonight, I had help in the kitchen again, BOTH boys this time! James made the scones, William cracked eggs, it was very cool! They BOTH want to be chefs some day, and I REALLY have to encourage that!! I just wish it wasn’t so darn expensive to go to culinary school! James should be there now… So, tonight we had breakfast for dinner, here are our recipes. Oatmeal Scones 3 1/2 cups all purpose flour 1 cup whole wheat flour 1 cup quick oats 2 Tbsp baking powder 2 Tbsp sugar 2 tsp salt 1 pound butter, cold, diced 1/2 cup buttermilk (if you don’t have buttermilk, MAKE IT with 1/2 cup milk and 1/2 tsp lemon juice) 1/2 cup real maple syrup 4 eggs beaten 1 egg beat 1 egg beaten with 1 Tbsp milk (this is the egg wash) Glaze 1 1/4 cups confectioners sugar 1/2 cup maple syrup 1 tsp vanilla Heat oven to 400 degrees. Mix flours, oats, baking powder, sugar and salt. Blend in diced cold butter just until crumbly. Combine buttermilk, syrup and 4 eggs, QUICKLY add to dry mixture, blend well. Will be sticky. Dump onto floured surface, flour hands and rolling pin, roll out dough to 3/4 – 1″ thick. Cut into rounds using biscuit cutter. Move rounds onto baking sheets covered with parchment. Brush with egg wash. Bake 20-25 minutes or until golden brown. Remove from baking sheets to cooling racks, allow to cool at least 20 minutes, or until completely cool if time allows. Coat with glaze and serve. Very Meaty Breakfast Casserole 4-5 medium potatoes 1 pound sausage, style is up to you, I prefer regular, not spicy 1 pound bacon, cut into small strips 8 eggs 1/2 cup milk 1 cup shredded cheese Cut 4-5 medium potatoes into very small pieces (we’re making home fries), fry in vegetable oil until crisp and golden brown. Brown and drain sausage, set aside. Cut bacon into small strips, crisp and drain, set aside. Lightly beat eggs and milk in a medium bowl, set aside. Place about half the cooked potatoes into a 13 x 9′ casserole dish. Add sausage and bacon. Add shredded cheese. Pour over egg mixture. Bake at 350 degrees for 30-35 minutes or until eggs are done. Serve with home fries on the side. It’s almost all gone, so I know it was all good! So friends, until tomorrow, eat well, love well, live well!
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Evo me, zastranila sam malo ovoga mjeseca na blogu. Imala sam velike planove za objavite recepte za nove keksiće da bi imali možda koju novu ideju za Vaš blagdanski stol ali eto dogodio mi se Život. Točnije gužva u njemu. Nije da se žalim ustvari razlog je više nego dobar, naime stigla mi je nova nećakinja mala Mašenka pa je nekako sve ovaj mjesec bilo podređeno tom divnom događaju. A što se tiče ove sada već pomalo i prošle 2017? Pa bila je u redu. Poučna u svakom slučaju. Naučila sam da puno mogu i sama i da mi ne treba pomoć drugih ljudi. Naučila sam da mogu i biti sama sa sobom i da je to u redu da nisam osamljena čak dapače u potpunosti mi odgovara. Naučila sam da se ljudi mijenjaju isto kao i ja, i da si u ovom trenutku više ne odgovaramo kao nekada. I ako nam bude suđeno kliknuti ćemo si kao i nekada. Ne trebam forsirati prijateljstvo i druženja ako me ne ispunjavaju. I znate onu koju vam svi stalno govore, nauči reći ne , to je sasvim u redu. Jesam, prvi puta sam nekom rekla ne, zaista ne jer to što tražiš od mene zaista ne želim napraviti. I još važnije od svega nisam se loše osjećala. I naučila sam da nemam vremena za sve i sve pažljivije biram stvari, radnje i ljude na koje ću potrošiti svoje vrijeme. Možda zvuči sebično ali u ovom trenutku meni odgovara. A to mi je najvažnije. Kao u svakom sumirajućem postu ovih posljednjih nekoliko godina još jednom dižem recept koji mi je nekako najdraži koji sam napravila u protekloj godini. Listajući kroz stare postove za oko mi je zapela ova Irina torta. Vjerojatno zato jer sam si počela pojednostavljivati život me sa tako dojmila i ova torta jednostavna po sastojcima a senzacionalna okusom. I Sretna Vam Nova 2018. Neka Vam bude sve ono što ste si zamislili da bi trebala biti. I nasmijana. I sa puno fine klope. I u dobrom društvu. I zdrava. I poslovno uspješna, I sa nekim novim putovanjima. To su moje želje a vi svoje samo dodajte. Pusa RECEPT: Recept za ispis Za biskvit: 300 mljevenih badema 8 jaja 140 g šećera u prahu 1/2 žličice ekstrakta od badema Za nadjev: 200 g pekmeza od maline Za premaz: 300 ml vrhnja za šlag 2 žlice šećera u prahu Zagrijte pećnicu na 175 C. Namastite i pobrašnite okrugli kalup za tortu promjera 20 cm. Odvojite žumanjke od bjelanjaka. Bjelanjke mikserom izradite u čvrsti snijeg. U drugoj posudi pjenasto izradite žumanjke sa šećerom dok smjesa ne posvijetli i udvostruči joj se volumen. U smjesu pjenastih žumanjaka umiješajte mljevene bademe. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite u pripremljeni kalup za tortu i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 45-50 minuta. Ohladite. Ohlađeni biskvit prerežite dva puta, tako da dobijete tri lista. Svaki list biskvita navlažite sa malo mlijeka. Na tanjur za posluživanje stavite list biskvita pa ga premažite polovicom pekmeza od malina. Poklopite drugim listom pa ga premažite ostatkom pekmeza. Poklopite trećim listom biskvita. Vrhnje za šlag mikserom izradite u čvrsti šlag. Sastavljenu tortu izvana premažite sa šlagom i ukrasite po želji. Ovi keksići zahtjevaju nešto više vremena kako bi ih napravili. Nisu komplicirani samo malo dulje traje dok ih se umijesi, izreže, ispeče pa dok skuhate i ohladite kremu, zalijepite dva po dva keksića i umočite ih u čokoladu. Ovako dok opisujem shvaćam da sam možda pogriješila i da će vas preplašiti cijeli proces izrade. Preporučam vam ove keksiće kao vikend projekt. Vjerujte sav trud uložen u njih vratiti će Vam se prvim zagrizom. RECEPT: Recept za ispis Za tijesto: 200 g brašna 140 g maslaca 1 jaje 60 g šećera 40 g otopljene čokolade Za kremu: 100 ml mlijeka 40 g čokolade 2 jaja 30 g šećera Čokoladna glazura Zagrijte pećnicu na 180 C. Dva velika plitak lima obložite papirom za pečenje. U prikladnu posudu prosijte brašno pa mu dodajte omekšali maslac, jaje, šećer i otopljenu čokoladu. Umijesite tijesto. Tijesto razvaljajte na pobrašnjenoj radnoj površini pa izrezujte kružiće. Slažite na pripremljene limove. Pecite u prethodno zagrijanoj pećnici 10-ak minuta. Vrijeme pečenja će ovisiti o tome kako ste tanko razvaljali tijesto, moji su bilo dosta tanki pa im je trebalo otprilike 10 minuta. Ohladite. Za kremu u prikladan lonac stavite mlijeko i nasjeckanu čokoladu. Kuhajte uz povremeno miješanje dok se čokolada ne otopi i smjesa provrije. U drugoj posudi pjenjačom izradite jaja i šećer. Prelite kipućim mlijekom pa sve vratite na laganu vatru i kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite. U dresir vrećicu stavite ohlađenu čokoladnu kremu pa je istisnite na polovicu keksiće. Ljepite dva po dva keksića. pripremite čokoladnu glazuru pa umočite svaki keksić. Ostavite da se glazura ohladi i stisne pa spremite keksiće u limenu posudu. Nastavljam u revijalnom tonu :) Sa još jednim keksićima. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 220 g integralnog brašna 1 žličica instant kave 3/4 žličice praška za pecivo 1/2 žličice soli 30 g kakaa 115 g maslaca 150 g šećera 1 jaje 2 žlice ekstrakta vanilije 100 g krupno mljevenih oraha Zagrijte pećnicu na 180 C. Dva plitka lima obložite papirom za pečenje. U prikladnu posudu prosijte brašno pomiješano sa instant kavom , praškom za pecivo, soli i kakaom. Mikserom pjenasto izradite maslac sa šećerom. Dodajte jaje pa dobro izradite smjesu. Umiješajte prosijanu smjesu brašna i miješajte dok ne dobijete jednolično tijesto. Umiješajte i orahe. Od gotovog tijesta oblikujte kuglice pa ih malo spljoštite. Pecite u prethodno zagrijanoj pećnici 10-ak minuta. Ja sam vam inače strašno organizirana osoba. Volim da je svaka stvar na svom mjestu, rijetko kasnim i stalno nešto preslagujem kako bi bilo praktičnije i jednostavnije, što u stvarnom životu što u glavi. Takva sam i oko Božića. Pokloni su svi već doma, samo ih još večeras umotam i sa tim sam gotova tako da se mogu posvetiti planiranju keksića koje su peći i onda se sljedeći tjedan zatvoriti u kuhinju. I inače se strašno tome veselim, općenito tom 12 mjesecu i ništa mi nije problem i sve može. A ove godine sam nekako umorna i osjećam da me ne veseli sva ova strka kao obično. Ko zna možda je problem u ovoj južini vani. Uglavnom kao i obično svaki prosinac ovdje kod mene na blogu samo recepti za keksiće ako vam treba koja ideja. Danas vrlo jednostavni keksići sa čokoladom i orasima. Recept sam posudila iz BBC-ovog časopisa Good food. U originalnom receptu uz otopljenu čokoladu u recept ide i 100 g šećera. Meni se činilo da bi mi tako keksići bili preslatki tako da sam ga izostavila. A vi procijenite i prilagodite keksiće svom okusu. Keksići su malo žilavasti u sredini pa ih ja volim čuvati u limenoj kutijici u hladnjaku. RECEPT: 200 g čokolade nasjeckane na manje komadiće 100 g maslaca 1 žlica arome vanilije 1 jaje, lagano izrađeno 100 g oraha krupno nasjeckanih 100 g brašna 1 žličica sode bikarbone Zagrijte pećnicu na 180 C. Dva plitka lima obložite papirom za pečenje. Na pari otopite 100 g čokolade i maslac. Kada se sve otopi i dobijete jednoličnu smjesu maknite sa pare pa umiješajte aromu vanilije, orahe, brašno, sodu bikarbonu i preostalih 100 g čokolade. Izmješajte. Žlicom stavljate hrpice smjese na pripremnljeni lim. Ostavite mjesta između jer će se keksići proširiti tijekom pečenja. Pecite 10-12 minuta. Ohladite pa spremite u hermetički zatvornu kutiju. Jedan prigodni kuglof kada nas svi upozoravaju da treba konzumirati puno C vitamina radi ovih sezonskih prehlada i hunjavica. Istina je da Vas neće baš koristiti kao da ste pojeli naranču ili grejp ali će Vam kuhinja divno mirisati. Original recepta pronašla sam ovdje. RECEPT: Za kuglof: 230 g pirovog brašna 150 g šećera 1 1/2 žličice soli 1/2 žličice sode bikarbone 1 žličica praška za pecivo 320 ml maslinovog ulja 270 ml kokosovog mlijeka 4 jaja naribana kora 2 naranče naribana kora 2 limuna naribana kora 1 limeta naribana kora 1 grejpfruta 120 ml narančinog soka 1 1/2 žlice arome vanilije Za preljev: 60g šećera u prahu prema potrebi sok grejpfruta Zagrijte pećnicu na 180 C. Namastite i pobrašnite kalup za kuglof. U prikladnoj posudi pomiješajte brašno, sol, sodu bikarbonu i prašak za pecivo. U drugoj posudi pjenjačom lagano izradite jaja pa im dodajte šećer i aromu vanilije. Umješajte i maslinovo ulje, kokosovo mlijeko, narančin sok te naribane korice limuna, naranče, grejpfruta i limete. Umiješajte i smjesu sa brašnom. Ulite smjesu u pripremljeni kalup za kuglof pa pecite u prethodno zagrijanoj pećnici 50-60 minuta . Istresite kuglof na tanjur za posluživanje i ostavite da se prohladi 10-ak minuta. Za preljev pomiješajte šećer u prahu sa toliko soka grejpfruta koliko je potrebno da dobijete gustu smjesu. Prelite preko mlakog kuglofa. Baš me izmučio ovaj vikend, strašno nešto. Kiša, mrak, ne baš tako dobre vijesti. Ma baš mi je bio naporan. Pa sam si onda jučer navečer smučkala ovaj kuglof. Tako je utješno kuća mirisala na jabuke, cimet i karamel. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis Za kuglof: 250 g šećera 350 g maslaca 3 jaja 180 ml kefira 1 žlica arome vanilije 390 g brašna 1 žličica sode bikarbone 1/2 žličice cimeta 1/2 žličice soli 4 srednje velike jabuke, oguljene i narezane na manje kockice Za preljev: 50 g muscovado šećera 15 g maslaca 2 žlice mlijeka 50 g šećera u prahu Za posip: ekspandirana riža Zagrijete pećnicu na 180 C. Namastite i pobrašnite kalup za kuglof. Jabuke operite, ogulite i nasjeckajte na manje komadiće. Mikserom pjenasto izradite maslac i šećer dok ne dobijete pjenastu smjesu i šećer se ne otopi. Dodajte jedno po jedno jaje miksajući između svakog dodavanja. Umiješajte i aromu vanilije i kefir. U drugoj posudi pomiješajte brašno, sodu bikarbonu i sol pa prosijte smjesu. Umiješajte prosijanu smjesu u smjesu sa jajaima. Umiješajte i jabuke. Dobivenu smjesu istresite u pripremljeni kalup i zagladite površimu. Pecite u prethodno zagrijanoj pećnici 1 sat. Pečeni kuglof istresite na tanjur za posluživanje. Za glazurua u prikladni lonac stavite muscovado šećer, maslac i mlijeko pa kuhajte na umjerenoj vatri uz stalno mješanje dok smjesa ne provrije. Maknite sa vatre pa malo po malo dodajte šećer u prahu i mješajte dok ne dobijete glatku smjesu. Prelite po kuglofu pa po želji posipajte ekspandiranom rižom. Još jedan doručak post :) Nemam baš vremena za kuhanje doručka ujutro prije posla. Radim jedan tjedan ujutro a jedan popodne ali onda ta jutra prije posla najčešće iskoristim za odlazak na trčanje, nekako se nisam sjetila da bih mogla i napraviti i nešto za doručak. Navikla sam napraviti neki banana kruh ili granolu za vikend pa onda samo servirati prije posla. I onda mi je ponestalo granole pa sam rekla pa mogla bi ja palačinke za doručak sutra. Tako da sam većer prije napravila smjesu za palačinke a ananas očistila i narezala na kockice. Dok sam pekla palačinke ananas se karamelizirao. Tako da sam ustavri za čas imala kako ja to zovem žurnal doručak. Baš je dobar filing. Original recepta pronašla sam u ovoj kuharici. RECEPT: Recept za ispis Za palačinke: 20 g kokosa 65 g brašna 1/2 žličice praška za pecivo 10 g šećera prstohvat soli 1 jaja 60 ml mlijeka Za ananas: 50 g muscovado šećera 50 ml ruma 100 g ananasa, oguljenog i narezanog na manje kockice 10 g maslaca 4-5 listića metvice, sitno nasjeckanih Za ananas: stavite muscovado šećer u tavicu pa ga zagrijavajte na umjerenoj vatri dok se ne karamelizira. Umiješajte rum pa dodajte i ananas pa kuhajte uz povremeno miješanje dok ananas malo ne omekša. Umiješajte maslac pa nastavite kuhati uz mješanje dok se maslac ne otopi. Stavite sa strane dok ne pripremite palačinke. Za palačinke odvojite bjelanjak od žumanjka. Bjelanjku dodajte prstohvat soli pa ga istucite u čvrsti snijeg. Žumanjak i šećer ojenasto izradite pa umiješajte mlijeko. Prosijte brašno sa praškom za pecivo pa umiješajte u smjesu jaja. Umiješajte i kokos. Na kraju nježno umiješjate i snijeg od bjelanjaka. Zagrijte tavicu i malo je namastite. Na vruću tavicu stavljajte po žlicu smjese pa pecite palačinkice po minutu sa svake strane. Poslužite sa komadićima ananasa. Žale se moji doma da sam u zadnje vrijeme zapela za te zdrave i biskvitaste kolače. Neka im napravim nešto kremasto jer to je vidio nakon nedeljnih pohanaca jesti zdravi kolač. Nedjelja je za uživanje i guštanje u hrani koju ne jedemo svaki dan. Pa onda za mir u kući nešto kremasto. Iako sam uspjela prošvercati mrkvicu u biskvit kao nešto zdravo :) Original recepta sam pronašla u Dobroj hrani. RECEPT: Recept za ispis Za biskvit: 125 g naribane mrkvice 125 g mljevenih badema 2 žlice brašna 1/2 žličice praška za pecivo 4 jaja 50 g šećera Za kremu: 20o g svježeg kravljeg sira sok pola limuna 100 g šećera u prahu 500 ml vrhnja za šlag Za posip: šećer u prahu Zagrijte pećnicu na 180 C. Okrugli kalup za tortu promjera 20 cm namastite i pobrašnite. Odvojite bjelanjke od žumanjaka. Bjelanjke sa šećerom mikserom izradite u čvrsti snijeg. Umiješajte jedan po jedan žumanjak. Na kraju umiješajte i naribanu mrkvicu, mljevene bademe, brašno, prašak za pecivo i limunov sok. Dobivenu smjesu istresite u pripremljeni kalup i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 25 minuta. Ohladite. Za kremu vrhnje za šlag sa šećerom u prahu istucite u čvrsti šlag. Umiješajte svježi kravlji sir i limunov sok. Biskvit prerežite na pola, tako da dobijete dva lista. Na tanjur za posluživanje stavite list biskvita a oko njega stavite obruč od kalupa u kojem se pekao. Preko biskvita rasporedite kremu od sira pa poklopite drugim listom biskvita. Ohladite. Prije posluživanja odstranite obruč i posipajte šećerom u prahu. Ako pratite strane blogove sigurno ste primijetili da su u ovo doba godine najpopularniji kolači sa bučama. I to najčešće ili pita ili rolada. Ovoga puta sam se odlučila prikloniti tom trendu sa roladom. Prva stvar koja upada u oči u tim roladama je enormna količina maslaca i šećera u kremi kojom se rolada premazuje. Mislim pa i mi imamo malo žešće slatke i masne kolače ali oni ga stvarno pretjeruju. Tako da u nastavku nudim recept za kakti laganiju verziju rolade a original recepta možete pronaći ovdje. RECEPT: Recept za ispis 5 jaja 100 g šećera 150 g pirea od buče 1 žličica cimeta 100 g brašna 1/4 žličice soli 1 žličica sode bikarbone 45 g otopljenog maslaca Za nadjev: 50 g maslaca 100 g šećera u prahu 1 žlica arome vanilije 200 ml vrhnja za šlag 50 g kokosa Zagrijte pećnicu na 180 C. Veliki, plitki lim obložite papirom za pečenje. Odvojite bjelanjke od žumanjaka. Bjelanjke sa 50 g šećera i 1/4 žličice soli istucite u čvrsti snijeg. Žumanjke sa preostalih 50 g šećera mikserom izradite dok smjesa ne posvijetli. Umiješajte i pire od buče i cimet. Brašno pomiješajte sa sodom bikarbonom i prosijte. U snijeg od bjelanjka nježno umješajte smjesu žumanjaka i prosijanu smjesu brašna. Dobivenu smjesu rasporedite u pripremljeni lim i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 12-15 minuta. pečeni biskvit zajedno sa papirom umotajte u roladu. Ohladite. Za kremu mikserom pjenasto izradite maslac. Slatko vrhnje pomiješajte sa aromom vanilije i šećerom. Miksajte dok ne dobijete čvrsti šlag. Umiješajte maslac i kokos. Izmiješajte. Ovo je još jedan odličan recept za nedjelju popodne kada pospremate hladnjak i planirate red i raspored za sljedeći tjedan. Dobro kod mene je to nedjelja ali može poslužiti i za bilo koji drugi dan u tjednu. Original recepta pronašla sam u Dobroj hrani iz prosinca 2011. RECEPT: Recept za ispis Za biskvit: 250 g tostranih, mljevenih lješnjaka 100 g šećera 5 jaja prstohvat soli 100 g maslaca Za voće. 15 g maslaca 1 jabuka oguljena i narezana na manje kockice 1 naranča oguljena i narezana na manje kockice 2 kruške oguljen i narezane na kockice 15 g grožđica sok 1 limuna sok 2 mandarine 1 žlica smeđeg šećera Namastite i pobrašnite dublji lim za pečenje. Zagrijte pećnicu na 180 C. Odvojite bjelanjke od žumanjaka. Bjelanjke i sol mikserom izradite dok ne dobijete čvrsti snijeg. Odložite sa strane. Žumanjke, šećer i maslac mikserom izradite dok ne dobijete pjenastu smjesu. Umiješajte mljevene lješnjake i na kraju snijeg od bjelanjka. Izmješajte pa istresite u pripremljeni lim. Zagladite površinu pa pecite u prethodno zagrijanoj pećnici 30-40 minuta. Ohladite. Za voće: u prikladnom loncu otopite maslac pa mu dodajte narezane jabuke, kruške, naranče i grožđice. Pirjate dok voće ne pusti sok. Dodajte limunov i mandarinin sok i smeđi šećer. Smanjite vatru pa kuhajte otprilike 5 minuta dok voćni sok ne postane sirupast. Kolač narežite po želji pa ga poslužite prelivenog voćnim umakom. Ovaj moj blog se sve više i više pretvara u doručak blog. Nije da ne radim i druge kolače ali nekako sam u zadnje vrijeme više orijentirana na stare provjerene recepte a više novih stvari isprobavam u doručak varijanti. Nisam sigurna da je baš ovo moja najdraža granola ali takav je naslov bio u originalnom receptu pa sam ga ja samo preuzela. RECEPT: Recept za ispis 2 žlice maslinovog ulja 120 g maslaca 3 žlice javorovog sirupa 2 žlice arome vanilije 90 g zobenih pahuljica 50 g ekspandirane riže 80 g tostiranih , krupno nasjeckanih lješnjaka 80 g tostiranih, krupno nasjeckanih oraha 75 g listići kokosa 70 g bučnih sjemenki 2 žlice smeđeg šećera malo krupne soli Maslac stavite u prikladan lonac pa ga zagrijavajte na srednje jakoj vatri dok ne dobije smečkastu boju i počne mirisati orašasto. Zagrijte pećnicu na 180 C. Veliki lim za pečenje obložite papirom za pečenje. U prikladan lonac stavite maslac kojeg ste procijedili iz lonca u kojem ste ga prvi puta zagrijavali i pazite da vam ne uđu smeđe mrvice. Dodajte ulje, med, javorov sirup i aromu vanilije pa kuhajte dok ne provrije. Zobene pahuljice prelite četvrtinom dobivene smjese i izmješajte. Dobivenu smjesu rasporedite na pripremljeni lim pa pecite u prethodno zagrijanoj pećnici 15 minuta, miješajući svakih 5 minuta. U međuvremenu u drugoj posudi pomiješajte ekspandiranu rižu, lješnjak,orahe i bučine sjemenke. Umiješajte i pečene zobene pahuljice i ostatak smjese sa smeđim maslacem. Dobro izmješajte. Rasporedite na pripremljeni lim pa po vrhu posipajte smeđi šećer i malo krupne soli. Pecite 20 minuta u prethodno zagrijanoj pećnici. Ohladite pa pospremite u hermetički zatvorenu posudu. Pored svih zdjela, kalupa i lonaca koje imam doma nažalost u asortimanu još uvijek nemam kalup za američku pitu, dublju keramičku zdjelu u koju se složi voće pa se preko njega stavi tijesto. Ma znate na ovu posudu mislim. Veli Google da se zove pie plate. U nedostatku pie platea ja sam pitu ispekla u emajliranoj posudi. I odlično funkcionira. Ovo vam je jedna super slastica. Brzo je gotova. Okusom je vrlo slična crumbleu od jabuka a i poslužila sam je sa sladoledom od vanilije pa je i to još jedna poveznica. Jednostavno i brzo a cijela kuća zamiriši na jesen. RECEPT: Recept za ispis Za tijesto: 145 g brašna 100 g maslaca 50 g šećera 25 g mljevenih oraha naribana korica polovice limuna 1 žumanjak Za nadjev: 5 jabuka 50 g šećera 50 g grožđica malo naribanog đumbira 1 žlica ruma prstohvat cimeta 1 žlica škrobnog brašna Za posluživanje: sladoled od vanilije (preporučam ovaj) Zagrijte pećnicu na 190 C. Za tijesto u prikladnu posudu prosijte brašno. Dodajte šećer, mljevene orahe, naribanu limunovu koricu, žumanjak i maslac narezan na manje komadiće. Umijesite tijesto. Jabuke operite i narežite na manje kockice. Stavite ih u posudu za pitu pa dodajte šećer, grožđice, naribani đumbir, rum, cimet i škrobno brašno. Izmiješajte. Tijesto razvaljajte pa ga narežite na trake. Složite trake preko jabuka u mrežu. Pecite u prethodno zagrijanoj pećnici 40-45 minuta. Poslužite mlaku uz kuglicu sladoleda. Uz domaći limun s mora mi je stiglo i nešto naranča. Malo su kiselije pa sam ih odlučila dio upotrijebiti da isprobam ove muffine Jako su zanimljivi okusom jedino što mi sirup iz svakog muffina iscurio po cijeloj pećnici kada se zagrijao. Tako da vam svakako predlažem da cijeli kalup sa muffinima stavite u još jedan dublji lim. Biti će Vam lakše oprati lim nego cijelu pećnicu. Original recepta pronašla sam u časopisu Mezze. RECEPT: Recept za ispis Za sirup: 50 g maslaca 100 g muscovado šećera 2 žlice soka od naranče za ukras: 2 naranče Za muffine: 100 g maslaca 100 g šećera 2 jaja 80 ml jogurta 2 žlice kakaa 1 žličica sode bikarbone 150 g brašna 1/4 žličice soli naribana kora dvije naranče 50 g nasjeckane čokolade Za sirup u prikladan lonac stavite maslac, muscovado šećer i sok od naranče. Kuhajte, uz povremeno miješanje, dok se šećer ne otopi i smjesa ne zgusne. Kalupe za muffine namastite i pobrašnite. Zagrijte pećnicu na 180 C. Na dno svakog kalupa stavite malo pripremljenog sirupa. Narančama prvo naribajte koru i sačuvajte je za smjesu za muffine. Zatim ih ogulite i narežite svaku na šest šnita. U svaki kalup od muffina stavite po jednu šnitu naranče i lagano ih utisnite prstima. Za muffine pjenasto izradite maslac sa šećerom. Dodajte jedno po jedno jaje i jogurt pa sve izmješajte. Prosijte brašno sa soli, kakaom i sodom bikarbonom pa umiješajte u smjesu sa jajima. Na kraju umiješajte nasjeckanu čokoladu i naribanu koricu naranče. Dobivenu smjesu rasporedite između pripremljenih kalupa za muffine. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Izvadite iz pećnice pa ostavite da se muffini ohlade minuta, dvije. Prođite nožem uz rub svakog kalupa pa ih iskrenuite na tanjur. Kako stigne jesen u naš hladnjak se useljava buča. Prilikom svakog odlaska na plac u nabavu, buča obavezno kupujem Ne uvijek istu vrstu čisto radi raznolikosti. Sljedeći projekt mi je otići na Trešnjevački plac nabaviti špageti buču, vidjela sam je kod Andree i baš me zaintrigirala, do prije koji dan nisam ni čula za nju. Koristim ju i u slanim i slatkim jelima podjednaka. A kad se samo sjetim da sam je nekada jela samo kao čušpajz i to ako sam bila dobro raspoložena, i u bućnici. A ove narančaste koje sada obilno konzumiram, to se i nije jelo kod nas doma. Opametila sam se s godinama :) Original recepta za ovaj kruh za doručak možete pronaći ovdje. RECEPT: Recept za ispis 280 g brašna 150 g šećera 150 g fino mljevenih tostiranih lješnjaka 75 g grožđica malo ruma 1,5 žličice sode bikarbone 3 žličice začina za speculaas kekse 3 jaja 225 g pirea od buče 150 ml ulja 50 g bučinih sjemenki U zdjelicu stavite grožđice pa ih prelite sa malo vode i malo vruće vode. Ostavite ih da nabubre dok pripremate biskvit. Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U prikladnu posudu prosijte brašno pomiješano sa sodom bikarbonom i začinima za speculaas kekse. Dodajte šećer, mljevene lješnjake i bučine sjemenke. U drugoj posudi pjenjačom lagano izradite jaja pa umiješajte ulje i pire od buče. Grožđice ocijedite od viška tekućine pa umješajte i njih. Smjesu suhih sastojaka prelite smjesom mokrih pa sve dobro izmješajte. Dobivenu smjesu ulite u pripremljeni kalup i poravnajate površinu. Pecite u prethodno zagrijanoj pećnici 60 minuta. Prije posluživanja narežite na šnite. Stigli su mi i prvi ovogodišnji limuni sa mora. Divni su, zamirisali su mi cijelu kuhinju. Pa sam se odlučila napraviti ovu pitu od limuna, čisto da mi svojom bojom malo popravi jučerašnji sivi dan. Padala je kiša cijeli dan i dan je dio idealan za provesti u kuhinji, mučkajući nešto i grijati se uz toplu pećnicu. RECEPT: Recept za ispis Za tijesto: 140 g maslaca 100 g šećera u prahu 2 žumanjka srž mahune vanilije naribana korica 1 limuna 2 žlice hladnog mlijeka 250 g brašna Za kremu od limuna: 140 g šećera sok i naribana korica 4 limuna 175 ml vrhnja za šlag 2 žumanjka 2 jaja Za šaum: 200 g šećera 65 ml vode 4 bjelanjka Za tijesto mikserom pjenasto izradite maslac sa šećerom u prahu i žumanjcima. Dodajte mlijeko, srž mahune vanilije i naribanu limunovu koricu. Umiješajte brašno. Dobiveno tijesto omotajte rastezljivom folijom pa ga stavite u hladnjak na 1 sat. Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji, okrugli kalup za pitu. Ohlađeno tijesto razvaljajte na lagano pobrašnjenoj radnoj površini na veličinu kalupa. Obložite tijestom pripremljeni kalup pa ga prekrite papirom za pečenje. Opteretite ga suhim grahom pa pecite u prethodno zagrijanoj pećnici 15 minuta. Maknite papir i grah pa pecite tijesto još 15 minuta. Ostavite da se ohladi dok pripremate nadjev. Snizite temperaturu pećnice na 140 C. Za kremu od limuna pjenasto izradite jaja, žumanjke i šećer. Umiješajte sok i naribanu koricu limuna i vrhnje za šlag. Ulite kremu na tijesto. Stavite pitu u pećnicu i pecite 30-35 minuta, tako da krema ostane lagano drhtava u sredini. Ohladite. Za šaum u prikladni lonac stavite vodu i šećer pa kuhajte na umjerenoj vatri dok ne provrije. Smanjite vatru pa nastavite kuhati dok ne dobijete gusti sirup. Bjelanjke istucite u čvrsti snijeg. Ulijevate šećerni sirup u tankom mlazu pa nastavite miksati dok se smjesa bjelanjaka ne ohladi. Stavite šaum u dresir vrečicu pa je ukrasno naštrcajte na ohlađenu pitu. Šaum karamelizirajte kuhinjskim brenerom. Ja nastavljam tjerati mušice iz svoje kuhinje trošenjem jabuka koje su mi se nakupile. Kao što naslov objašnjava szarlotka je poljska pita od jabuka. Kada sam prvi puta čula naziv očekivala sam nešto sasvim drugo a ne pitu od jabuka. Ali sviđa mi se ime baš nekako fino i slatko zvuči. RECEPT: Recept za ispis Za tijesto: 450 g brašna 1 žličica praška za pecivo 200 g maslaca 150 g šećera 3 žumanjka 1 jaje 1 žlica kiselog vrhnja ili jogurta naribana korica 1 limuna 1 žlica arome vanilije Za nadjev. sok 1 limuna 4 žlice smeđeg šećera 1 žličica cimeta 6 većih jabuka 200 ml vode Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji lim za pečenje. Za tijesto u prikladnu posudu prosijte brašno pomiješano sa praškom za pecivo. Dodajte maslac narezan na manje komadiće pa ga utrljajte u brašno. Dodajte šećer, žumanjke, jaje, kiselo vrhnje i aromu vanilije pa umijesite glatko tijesto. Gotovo tijesto podijelite na dva jednaka dijela. Jedan omotajte rastezljivom folijom pa ga stavite u zamrzivač na jedan sat. Drugu polovicu tijesta razvaljajte na dimenziju lima za pečenje i obložite ga njime. Nabockajte ga vilicom i stavite ga peći u prethodno zagrijanu pećnicu 15-ak minuta dok lagano ne porumeni. Jabuke operite i očistite pa ih narežite na tanke šnitice. Stavite ih u veći lonac i prelite ih iscijeđenim limunovim sokom. Dodajte šećer, vodu i cimet. Kuhajte na umjerenoj vatri dok jabuke ne puste sok i malo omekšaju, otprilike 5 minuta. Jabuke ocijedite od suvišne tekućine pa ih rasporedite po zapečenom tijestu. Drugu polovicu tijesta, koja je bila u zamrzivaču, naribajte po jabukama. Vratite pitu u pećnicu i pecite još 40-45 minuta. Ohladite. Prije posluživanja narežite po želji. Stigla je jesen i kod mene doma. Puna mi je kuhinja vinski mušica a one su po meni pravi znak jeseni. Uglavnom živciraju me i prljaju mi prozorsko staklo. Tako da trenutno apsolutno ništa hranjivo ne ostavljam na radnim površinama jer istog trenutka kada nešto stavim slijeću na to u rojevima. Tako da mi je sve ali baš sve potrpano u hladnjak. Čak i voće koje puno više volim kada je na sobnoj temperturi. Jabuke mi više jednostavno nisu stale u hladnjak pa su one završile u ovim muffinima a uskoro stiže i recept za pitu od jabuka. Original recept možete pronaći ovdje. RECEPT: Recept za ispis 180 g pirovog brašna 165 g brašna 1 žličica sode bikarbone 1 žličica praška za pecivo 1/2 žličice soli 1 žličica mljevenog cimeta 1/2 žličice muškatnog oraščića 100 g kokosovog maslaca (rastopljenog) 50 g smeđeg šećera 240 ml kefira 80 ml javorovog sirupa 1 žlica ekstrakta vanilije 2 jaja 235 g naribanih jabuka 95 g krupno nasjeckanih oraha Za posip: malo smeđeg šećera mljeveni cimet Zagrijte pećnicu na 200 C. Kalup za muffine obložite papirnatim šeširićima. U prikladnu posudu prosijte obje vrste brašna sa sodom bikarbonom, pecilnim praškom, soli, cimetom i muškatnim oraščićem. Izmješajte. Otopite kokosov maslac pa u njega umiješajte šećer, javorov sirup i jaja. Dodajte i kefir, javorov sirup i ekstrakt vanilije pa sve dobro izmiješajte. Prelite smjesu mokrih sastojaka preko suhih i dobro izmješajte. Umiješajte jabuke i orahe. Dobivenu smjesu raspodjelite u pripremljeni kalup za muffine. Pomiješajte šećer sa cimetom pa posipajte po vrhu svakog muffina. Pecite u prethodno zagrijanoj pećnici 15- 20 minuta. Putna zato što je putovala zajedno samnom po svim mojim ovogodišnjim ljetnim destinacijama. Jela sam je kako sam gdje što imala, samo sa mlijekom, sa jogurtom i breskvama, sa grčkim jogurtom, medom i smokvama, ovisno o stanju hladnjaka na dotičnoj lokaciji. Jeli su je svugdje sa mnom i svi su bili više nego zadovoljni. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 200 g zobenih pahuljica 30 g listića badema 75 g krupno nasjeckanih lješnjaka 1 žlica crnih sjemenki sezama 80 ml maslinovog ulja 1 žličica krupne morske soli 3 žlice kakaa 80 ml javorovog sirupa 1 žličica arome vanilije Zagrijte pećnicu na 180 C. Veliki lim za pečenje obložite papirom za pečenje. U većoj posudi pomiješajte zobene pahuljice, bademe, lješnjake i sjemenke sezama. U drugoj posudi pjenjačok izmiješajte maslinovo ulje, sol, kakao, javorov sirup i vaniliju dok ne dobijete glatku smjesu. Prelite smjesu mokrih sastojaka preko suhih i dobro izmješajte. Rasporedite smjesu na pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 25 minuta. Za vrijeme pečenja povremeno promiješate granolu kako bi se ravnomjeno ispekla. Divan kruh, aromatičan i mekan. Količina sastojaka navedena u receptu dovoljna je za stvarno veliki kruh, mi smo ga jeli cijeli tjedan. Original recepta pronašla sam ovdje. RECEPT: Recept za ispis 200 hajdenog brašna 20 g maslaca 150 g hajdene kaše 30 g svježeg kvasca 20 g soli 250 + 500 ml vode 700 g polubijelog brašna U prikladnu posudu prosijte hajdeno brašno i dodajte mu maslac. Prelite sa 300 ml kipuće vode pa pomiješajte. U drugu posudu stavite hajdenu kašu pa i nju prelite sa 200 ml kipuće vode. Ohladite i jednu i drugu smjesu. U 250 ml mlake vode razmutite kvasac i stavite sa strane dok se ne zapijeni. U veću posudu stavite polubijelo brašno i sol pa izmješajte . Dodajte ohlađeno hajdeno brašno. Ohlađenu hajdenu kašu ocijedite od viška vode pa i nju stavite u brašno. Dodajte i zapjenjeni kvasac pa umijesite glatko tijesto. Ukoliko je tijesto premekano po potrebi umiješajte još polubijelog brašna. Stavite na toplo mjesto pa dižite 30 minuta. Namastite i pobrašnite duguljasti lim za kruh. Lagano pobrašnite radnu površinu pa na nju istresite dignuto tijesto. Premijesite i oblikujete u štrucu. Stavite u pripremljeni kalup pa ponovno dižite na toplom mjestu 1 sat. U međuvremenu zagrijte pećnicu na 250 C. Na najgornju rešetku pećnice stavite prazan lim koji ćete zagrijavati zajedno sa pećnicom. Dignuti kruh stavite u pećnicu. U prazan zagrijani lim ulite 200 ml vode pa brzo zatvorite vrata pećnice kako vodena para ne bi pobjegla van. Pecite 20 minuta. Nakon toga snizite temperaturu pećnice na 220 C pa nastavite peći pecivo još 25 minuta, ovisno o Vašoj pećnici, dok kruh ne dobiju lijepu boju.