tag:blogger.com,1999:blog-64079492024-02-07T00:21:03.741-05:00Chocolate MooseyCarlahttp://www.blogger.com/profile/07760214919579172215noreply@blogger.comBlogger364125tag:blogger.com,1999:blog-6407949.post-25059998514654990072012-01-07T23:09:00.001-05:002012-01-15T20:16:56.112-05:00Mini BreakIn case you're wondering where I've been for the past week or so, I'm working on redesigning CM. Not only am I going for a new look, I'm making a recipe archive that will be a little more organized than I have it now plus a detailed about page. I'm not sure how long it'll take, but between my full-time job and your typical to-do list, I'm using whatever free time I have to work on it.<br /><br />I am still active on Twitter if you need your moosey fix - <a href="http://twitter.com/chocolatemoosey" target=cm>@chocolatemoosey</a>Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-73580351601075405152012-01-01T03:00:00.002-05:002012-01-15T20:16:56.168-05:00Happy 2012!<center><br /><img height="300" src="http://media-cdn.pinterest.com/upload/230879918366482926_wDCdTnHd_c.jpg" width="300" /><br /></center><br />What do you hope to accomplish in 2012? Of course you should be setting goals when the moment occurs, not save them all for one day. However, sometimes we get so absorbed with our routines that we tend to forget to take a step back. New Year's Day gives us a chance to reflect and find room for improvement. Here are my goals for 2012. <br /><br /><a name='more'></a><br />1. <b>Blog on a regular basis</b>. This was actually my goal for 2011. As I was looking through past posts, I realized I didn't post too many recipes. Blogging can be a job in itself, especially when you have a full-time job on top of that. Then you add on all that extra food in a house of one (just me!), it becomes a bit of a challenge. If you do enjoy what you read and I haven't updated in awhile, be sure to <a href="http://twitter.com/chocolatemoosey" target=twitter>follow me on Twitter</a> because I update there every day.<br /><center><img src="http://media-cdn.pinterest.com/upload/229965124692099341_DY31nilO_c.jpg" height=200 width=200></center><br />2. <b>Understand my DSLR camera</b>. I've always been attracted to taking pictures whenever I travel. This past October, my friend was selling his Canon Rebel at a good price, so I bought it on a whim. I've found some really good resources, <a href="http://pinterest.com/chocolatemoosey/photography/" target=pin>which I've pinned on my Pinterest board</a>. You do not need an account to access the links. I'm planning a major trip to the Grand Canyon in May, so I need to learn as much as I can and possibly buy a new lens (any suggestions?).<br /><br /><center><img src="http://media-cdn.pinterest.com/upload/35395547040849953_T5IuF5fj_c.jpg" height=400 width=252></center><br /><br />3.<b>Focus more on cooking</b>. Sure, I'm a great baker and I do cook meals from scratch, but when I was watching Top Chef the other day, they did mother sauces for the Quick Fire. I only knew one, and even then I'd have to look it up. I also don't know how to cook most meats. I have a great selection of non-baking cookbooks that will hopefully expand my knowledge.<br /><br /><center><img src="http://media-cdn.pinterest.com/upload/27795722669777077_9ni2dZi2_c.jpg" width=275 height=400></center><br /><br />Those are my main ones. I have little goals here and there, such as some craft projects, but those goals will be set as the year goes on.<br /><br />So what are your thoughts for 2012? What did you accomplish in 2011? What are your goals for 2012? Do you have any advice or tips for my goals? <br /><br /><center><img src="http://media-cdn.pinterest.com/upload/184225440976725292_tce8of6V_c.jpg" width=400 height=184></center><br />Quote graphics are from Pinterest.Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-91594539080728154692011-12-31T01:25:00.002-05:002012-01-15T20:16:56.194-05:00Quotes To Live By<center><br /><img height="300" src="http://media-cdn.pinterest.com/upload/230879918366482926_wDCdTnHd_c.jpg" width="300" /><br /></center><br />For those of you who don't know me personally on Facebook, I use quotes a lot to get my feelings across, especially when I'm at rock-bottom. I have over 400 quotes saved in a Word document, which doesn't include ones I've saved recently on Twitter nor <a href="http://pinterest.com/chocolatemoosey/quotes/" target="pq">my Pinterest quotes board</a>! Perhaps I find them calming because I'm not very good with words myself. <br /><br />One of my goals for 2012 is to take my top inspirational quotes, use Photoshop to make them pretty, print them out, then post on my closet door next to my mirror. I need to constantly remind myself to live positively and someday my puzzle will be complete.<br /><br />I wanted to share with you ten quotes I find inspiring. All graphics came from Pinterest.<br /><br /><a name='more'></a><br />1. <img height="467" src="http://media-cdn.pinterest.com/upload/66639269455933857_nmaxICLe_c.jpg" width="445" /><br />2. <img height="270" src="http://media-cdn.pinterest.com/upload/66568900711738681_Lsc84oEh_c.jpg" width="460" /><br />3. <img height="675" src="http://media-cdn.pinterest.com/upload/161707442839863396_PtKL81Yp_c.jpg" width="400" /><br />4. <img height="400" src="http://media-cdn.pinterest.com/upload/248472104411003519_U1XCI5KT_c.jpg" width="400" /><br />5. <img height="550" src="http://img1.etsystatic.com/il_570xN.257022701.jpg" width="400" /> <br />6. <img height="600" src="http://media-cdn.pinterest.com/upload/129267451773866523_U0tPMuVY_c.jpg" width="450" /><br />7. <img src="http://media-cdn.pinterest.com/upload/230879918366394111_QZit0SAO_c.jpg" /><br />8. <img height="400" src="http://media-cdn.pinterest.com/upload/230879918366405275_jxEAot78_c.jpg" width="400" /><br />9. <img src="http://media-cdn.pinterest.com/upload/230879918366395113_idxlPGSn_c.jpg" /><br />10. <img src="http://media-cdn.pinterest.com/upload/230879918366405528_V2hRitLs_c.jpg">Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-36832576846453292202011-12-22T20:15:00.004-05:002012-01-15T20:16:56.218-05:00Chocolate Gingerbread Cupcakes<center><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0PnnCiJASupZ86YuGVrM_PSbjF7Hv0U0Fmce37os42up6HKsm6iYKSY0oWPOMmCwJDOPmXbUtkuz7GrcVhc46LfgLYJYd6g26V5zCP9TKQh18Woirhh6i6Yw4chNVHIvE95k/s720/IMG_0739.JPG" width="450" /><br /></center><br />You can't go through the holiday without baking something chocolate and gingerbread! Looks like at the beginning of this year, <a href="http://chocolatemoosey.blogspot.com/2011/01/chocolate-gingerbread-cupcakes.html" target="cgb">I posted this recipe</a>. Here it is again to share :) (hahahaha I used the same cupcake liners too! Just noticed that. Same tray was on purpose).<br /><br /><a name='more'></a><br /><center><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkD_sNT8fEpkYA2JwwYqfh72mFVl3JpY5K13rK5JmB1ol-5M6ItTHiP_Ca7cJm9CCSljh5nJWFE98r2N5_rUJGnvEBc_jTTj3qDmZZhlgOf8Io1M8VLS2rDPexyh-1ecdSRCBR/s720/IMG_0752.JPG" width="450" /><br /></center><br />Just like the name states, it is a gingerbread cupcake that has cocoa powder and chocolate chips mixed in. I topped it with a cream cheese frosting to balance the flavors. Adding lemon to the cream cheese works really well too. I gave half a dozen to my landlord, and she couldn't get over how wonderful they were. She told me they looked professional *blushes*<br /><br /><br /><center><br /><b>Chocolate Gingerbread Cupcakes with Cream Cheese Frosting</b><br /><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCKxT7UvwhU_CDjfjCzf8OPxh_1lbIrhFiTQLQH6E1RWrIJ_zp0GnJ188jVu3HTIK9cKwRpqCbkBuDZaCBmjfiyFPqx2EbA6ev4Qjj8uIfvg0NwCPhb-hV-y7rV6SX520JWhX/s720/IMG_0762.jpg" width="450" /><br /></center><br />1 1/4 cups flour<br />1/2 cup cocoa<br />2 tsp ginger<br />1 tsp cinnamon<br />3/4 tsp baking soda<br />1/4 tsp allspice<br />1/4 tsp salt<br />1 cup sugar<br />1/3 cup oil<br />1 egg<br />1 tsp vanilla<br />3/4 cup buttermilk<br />1/2 cup chocolate chips<br /><br /><u>Frosting</u><br />4 oz. cream cheese, room temp<br />1/2 cup unsalted butter, room temp<br />Pinch of salt<br />2 1/4 cups powdered sugar<br /><br />1. Preheat oven to 350F. Line cupcake liners with paper. In a small bowl, mix together flour, cocoa, ginger, cinnamon, baking soda, allspice and salt.<br /><br />2. In a large bowl, whisk together sugar, oil, egg, and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour and two of buttermilk, beating until smooth. Stir in chocolate chips.<br /><br />3. Scoop into pan. Bake 22-27 minutes or until tops spring back when lightly touched. Let cool for 10 minutes then remove to cooling rack.<br /><br />4. For the frosting, beat together cream cheese, butter, and salt. Beat in sugar, 1/2 cup at a time. Increase speed to medium-high and beat until light and fluffy.<br /><br />Makes 12 cupcakes <br />Source: <a href="http://www.amazon.com/Best-Cupcake-Recipes-Julie-Hasson/dp/0778801128/ref=sr_1_1?ie=UTF8&qid=1324602857&sr=8-1" target="julie">125 Cupcakes by Julie Hasson</a>Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-5378141200661911332011-12-22T20:00:00.003-05:002012-01-15T20:16:56.239-05:00Winner of McCormick Giveaway<center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8QAF4L0s9fNeTkuVZVw2jCzCBgVLQXa_E_zMq-i3w0K0ybnXtZqoEPAZsd6QpvdLUlTh61sG2gbWp3L6ujYWYKtzxnaT7H12RJvIoBwiGOMJqbaSfGkJG06tN3QHlYWfW5lx/s512/winner.PNG"><br /></center><br />I texted my friend and asked her pick a number 1-10. She picked 10. Congrats goes out to The Home Cook with her comment: "I follow you on twitter @tasteofhomecook"Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com1tag:blogger.com,1999:blog-6407949.post-88590374736574106172011-12-18T18:59:00.003-05:002012-01-15T20:16:56.262-05:00Cupcake Christmas Tree<center><br /><img height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2kceQxlnzld7jfyZmqmX-yXs0M7fg2q-GFLauZxIHbjygu9fYHULOfxexzvCNxFMywsyELHD1UJXoYfAaED0XmKP4vSTPoYCFtj_4NRPaheDxZVFruOgK95NVYLF1jdkk-sl/s512/IMG_0819.jpg" width="325" /><br /></center><br />I wanted to share with you my Cupcake Christmas Tree. That's right - a tree solely dedicated to cupcake ornaments only. All except for the star up top. Next step will be to fix the tree skirt. Either I need to find a cupcake one already made or find some fabric. I have about 35-40 ornaments. I didn't take pictures of every single one because some are the same but different colors. Ornaments were found at pretty much every store imaginable, from Wal Mart and Target to Hobby Lobby and Kohls to JC Penneys and Sears to Hallmark and Dollar General.<br /><br /><a name='more'></a><br /><center><br /><img height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZFhr23EL16szaH3MSos6r2t9y928Qbcy_YfkuBGpbPt0sO8sdxBHFiQh6pS6NVxlSe_26kfk7Ss-Qp9FWk8mTFW1xLSBkTGXhuw9JP8PBIHhe6hXd8j3hyphenhyphenLepR6KYAZR50raP/s512/IMG_0770.jpg" width="325" /><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTPPxSDbfhOxgZrZE0zlAGQy4J7XuEbuGinMJL9jRFQbDJt1RSiDYTjfkeS0Zvd4qv93-EWh_pAVOIGXE1eKDIczOublLvvdvRsfG1tDlgILN1NH7T93QNO8EiVDfSNR0X6_O/s720/IMG_0771.jpg" width="450" /><br /><span style="font-size: x-small;">My favorite is this cupcake tree, found at the Smuckers Store in Orrville, OH.</span></center><center><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81Tanv-w6Y11OcsAyyJVT78oGNW4b7Y2bmgVe-V3m2M7ee5mF14J5wT_QbHVpWWCMVWCZGjK3-yA8zbYvX0GOLTvToYMjeBabR7tQ0KG-thzXT4VsqABjVa8uQONa9PMRF3yI/s720/IMG_0777.jpg" width="450" /><br /><img height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpYGuaTsYTpBdoxRxWOt5PY2Hu4bDGKMK97i5jlHAPJc7ysy49EbvKzJoqQTyRhA_mkL0SMsdLJkqQv7ult9q371_ovrKLjwbAx2OlAqOitSddWWHh7P4uMvBBHltzN3N34mS/s512/IMG_0779.jpg" width="325" /><br /><img height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeYlRd5h0UHq_91f5UzxDVPUeCRjjYsESeawJvrZ8DzjL2e6AmLSV5jWmCkqV9VS-GOG0irhR9o4dWLpf-lt2aQTq9k7qHVk9Mflg-5x1FM4NjcXxPublUfXZy9tL185_bVMK/s512/IMG_0824.jpg" width="325" /><br /><img height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyDtmsP0YmN8Wzob8jv0AdOGwPx9uEJw75WYb_j7rVk8mfMPSe_x6k16hU2gknyw06Mqf_BN2V5XQB3bc8LIiUPBne1o6JfzQBCnqW8SlsiLLR_-YgNzNkxlLbQW7pse_q72k/s512/IMG_0781.jpg" width="325" /><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduKS4oY56uygaMPkfKQdAjNAhN0ljBeqVfX1zL2DjHvX9-7Yvu1be9mVzf4mz-qhlOwd5YDzO6LX-ZmKTYbdkpc-HGCM1KrDxFbP3IioWnNidZUa4a_idnm55PJir_S4HYbqN/s720/IMG_0782.jpg" width="450" /><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6us-9Oc5G2p1biY42HhOXfIDYtwYq3e2X8V4ufdZGcIOkmrN13RZHH6LbwENfBWL4R886Avkt-0vOSHNYwCwyERaK46jOkQvqdAFSd5gRSyX8WWhAxhpZTTkd4C0EJQplNCE/s720/IMG_0790.jpg" width="450" /></center><center></center><center> <img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnIXrE50WkaCDu2uZp5k4KhIeB9is_1UHwcfP94GUbCv7GaJR2tW5aSnyMMB0hUrDl2shZV41baaPn0Prc8NSsztwXMR2MuySXcqhzQyModryOVW75y89A1YHaO_JhK5hZBeZ/s720/IMG_0847.jpg" width="450" /><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdBNSD7lxh8MZ04nb8zjHjtDWXBKW0RphlHc-8UvOP_MWxfwS51NQCR_OlZH4iC-xPV4AnuXf5v8MF3VbKg0VIQvN01ILhFN63YE_WsFdDTaLkqLURSv58sXu7Qg9mjpY0T4S/s720/IMG_0828.jpg" width="450" /><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJONbJC_hyD_Lsz12j0E8irUzYkDKLJT0mzT2gYiR7e_2klvi_Q7k63SQX8cs2IWIo4g8g_A-cIz_OROx3ZIwBMHwlXqdl655W22Pu59t93r7opelu4foDb3e5ZejqGEOUvJIl/s720/IMG_0800.jpg" width="450" /></center><center></center><center> <img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Z0ET1HAEnd181Bnwufkqi-I90i6z7yGxj9fBVrWyGJpfHLPJ13o1iG2tW8rzJZVimhPKY3e0xdHdF8i69RvKDkYos3YvSAOZg0XtQxMFacd6qNT22LUupKwkHFENFuFplEUp/s720/IMG_0857.jpg" width="450" /><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wtrkyPZwVRDt5V5EYtDblYhQkZyie74pceG9moYy7l6U13ZETcBbhxsLG5UUCOnBRNE9e06Fn3suP8EGb88r9wx-mAg6Y86NAzcBt98M3Mvla8RkSaXWSIdYvwXJ24vz0dEF/s720/IMG_0809.jpg" width="450" /><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGU2W2VpphlhRakO9TVtwZtJjeEJMGbgwL9qeG5i4zu_UFLquOmuUyOtQVb1YAxYn0D1XJOFgTR-yDLKK6UV0Ihhyphenhyphen62H05e1REd2FFiGtobjiVxAy2WIw5WFSLeUDo-l3dhBND/s720/IMG_0810.jpg" width="450" /><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKjkAyTx7W6TOlfZQSo9fcQXwrzJyMfAYMz23R5ghtIqXWTlh49ajdIs6Jn6mLxNhaBi4krqLJOocA1EGcRxjOtrw2AmDsCs9EEm4U_e04jM7bO4r-Wq3P8ykIj9Zvh2fT0aB/s720/IMG_0811.jpg" width="450" /><br /><img height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ912MizMlNDDc2oWsWpDyPDvsLPpSWCzeTcCbY4MsPkj2PHXHuNZHC3RQ-0-awm1a9zRyJBbB5mlQWMdwV95mBy-6G-neAq3ZSBCd5I9OLI0OlWJyJucJsgqAwH8UeAkXcmY4/s512/IMG_0813.jpg" width="325" /><br />Snowman cupcake and baby cupcake on my endtable<br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEg7_AdWuCIW68CUTTvtGeaXKvRs6Z3m5KsitfGjBR095TZ96RbJWLngQmRex6OfZwQNK48mokY4cB32Zpdb_sqQEPqQu24MyvJzmrVnYOMK5HVQSabHxVaaExj2CCkxyRwSWi/s720/IMG_0817.jpg" width="450" /><br />Snowflake cupcake on my windowsill<br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIcN5Wez6wpT9zdMxZjNhXpyeK9XzNFN97HMfp_fiRI28mrX5GX3khPkXBw_waPqAQQV-SXhmKoxMeO3iyA7zxySngCewKL6PYkphw6oBbplSuLwEWBe0s_I6s-liJgTgiSGz/s720/IMG_0818.jpg" width="450" /><br />Peppermint cupcake on my windowsill<br /></center>Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-38564989541862107342011-12-18T08:00:00.003-05:002012-01-15T20:16:56.284-05:00Chocolate Cherry Blossoms<center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dyGMW-onG02hagqhgG6i7RzNlaOfpmuE_0X7Rr-sGWdqPXCG5Y0gj3olR4UokkOYrwLv5oQbevJoXwhJosGO_TRPtwY2lizrA9CH2eaAeuCQz9-70gJz38vdze4TS36CAx5A/s720/IMG_0696.JPG" height=325 width=450><br /></center><br />For the past few years, Hershey has been making kisses with different fillings - cherry, mint, candy cane, caramel, pumpkin spice, raspberry, orange, Irish cream, and probably a few more I missed. They are fun to bake with because of the different flavors. I made these Chocolate Cherry Blossoms one year before I saw the cherry kisses. I said next time, I will buy those kisses and make these cookies. Well I did, several times in fact. When I was looking up the recipe this year, I decided to check the date. I posted the recipe in 2008. <i>Three</i> years ago!! I think it's time for me to reshare this recipe.<br /><a name='more'></a><br />I make these blossom cookies every year. Sometimes I'll do the cherry version. Other times, I'll sub milk for the cherry juice, vanilla for the almond extract, leave the cherries out, and roll the balls into sprinkles. Then instead of pressing down a kiss right out of the oven, I make indents for thumbprints and add icing when cooled. Not sure why the original recipe has food coloring since the cherry juice takes care of that.<br /><br />I will admit the cookie part on its own is a little...bland. There's not an in-your-face cherry kick either (at least without the cherry kisses). The chocolate (or icing) really brings it together. Make sure there are enough cherry chunks in each ball when you roll them.<br /><br /><a href="http://chocolatemoosey.blogspot.com/2008/12/chocolate-covered-cherries-not-exactly.html" target=ccc>Here is the original post I made three years ago</a>. Hopefully you agree that my photography is much better ;)<br /><br /><center><br /><b>Chocolate Cherry Blossoms</b><br /></center><br />1/4 cup powdered sugar<br />1/4 cup butter, softened<br />1 Tbsp maraschino cherry juice<br />1/4 tsp almond extract<br />2/3 cup flour<br />1/8 tsp salt<br />2 Tbsp maraschino cherries, chopped<br />12 chocolate kisses, unwrapped<br /><br />1. Preheat oven to 350F. Combine powdered sugar, butter, juice, almond extract, and food coloring. Add flour and salt. Mix well. Stir in chopped cherries.<br /><br />2. Roll dough into balls and place on ungreased cookie sheet. Bake 10-12 minutes or until edges are slightly browned. Immediately top each cookie with a kiss, pressing down firmly to flatten out cookies. Remove to cooling rack.<br /><br />Makes 1 dozen.<br />Source: <a href="http://www.recipezaar.com/Cherry-Chocolate-Blossoms-40365" target=fd>Food.com</a>Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-18987020760056204612011-12-17T16:13:00.003-05:002012-01-15T20:16:56.307-05:00Peppermint Rice Crispy Squares<center><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsK9KMJE3JW0GlTXB8cxE8rZieI6cZF065igQ02iNlV2A4iKr4Am1jHv2HXrVV0w7ThMEZfzDsyNEOtTzdfpyIkhFFZQsgqjEIUq2H5SOnNTy6RhBiWYXlypyDznRa9FUSGDvt/s720/IMG_0706.JPG" width="450" /><br /></center><br />As I said in my last post, McCormick and Kim Ima, cookie-sharing expert and author of the new “The Treats Truck Baking Book,” worked together to create delicious new cookies for Christmas. The second recipe I tried from Kim were Peppermint Rice Crispy Squares.<br /><a name='more'></a><br />I must confess - I didn't exactly follow Kim's ingredient list. You see, as I was looking for gingerbread marshmallows, I found peppermint ones instead. So instead of using regular mini marshmallows with peppermint extract, I decided to melt these babies instead.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DPzGtMgD0hCbCvXd5A6YP0vQuD2ZwHVjr93dn0iQ5HSC5g3KSF1htCCT-wuE5XWKDldzLzaO7ZX6p7pXzVbVPmftd4GONEQFByH4bRGnqZ7UMsI72RGnFW981i_OywSIdspt/s640/peppermintmallows.JPG" height=325 width=450><br /></center><br />I always forget how much I love homemade rice crispy treats. Make sure you use a big enough bowl though when melting and mixing everything together! One setback with the peppermint marshmallows is they make the squares very pink, like Pepto Bismol pink. I suppose you could add some food coloring to make them red. I'm not a fan of candy canes, so instead of adding crushed candy, I added snowflake sprinkles. <br /><br />If you enjoyed these, make sure you <a href="http://chocolatemoosey.blogspot.com/2011/12/nutty-oatmeal-ginger-sandwich-cookies.html" target=give>enter the McCormick Giveaway</a> by December 20, 2011 for your chance to win a copy of Kim's book "The Treats Truck Baking Book," ground ginger, ground cinnamon, and peppermint extract from McCormick.<br /><center><br /><b>Peppermint Rice Crispy Squares</b><br /><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQl5-lPBbnwEKS6n1Q6_edDtMyHC6qW5QxmEGNxgP-hbFZXRJJjk55jDhiL7yiTEitEJW_V350AnahD0KF9kbVb4VOzScudsqAFQeYj4HSl_dKFUNdZI2J-M414LvZSZ53A2Ng/s640/IMG_0716b.jpg" width="450" /><br /></center><br />3 Tbsp butter<br />1 package (10 ounces) mini peppermint marshmallows OR plain mini marshmallows + 1/4 tsp peppermint extract<br />6 cups crispy rice cereal<br />1/3 cup white chocolate chips<br />Sprinkles or crushed candy canes, for decorating<br /><br />Line 9-inch square pan with parchment paper; grease paper. Melt butter in large saucepan on low heat. Add marshmallows; stir constantly until melted. Remove from heat. Add peppermint extract if using; mix well. Stir in cereal and white chocolate chips. Press into pan using a buttered spatula. Sprinkle top with sprinkles or crushed candy canes. If needed, place a piece of cellophane wrap or parchment paper on top and press down to flatten the treats. Cool 15 minutes then cut into squares.<br /><br />Source: <a href="http://www.mccormick.com/Recipes/Desserts/Little-Peppermint-Crispy-Rice-Squares.aspx" target=mcc>McCormick</a>Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-69685757586359323772011-12-15T21:01:00.004-05:002012-01-15T20:16:56.330-05:00Nutty Oatmeal Ginger Sandwich Cookies and a McCormick Giveaway<center><br /><img height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ00cCe5hlmR5isKZx9T24e332A4IuqVX62F6iz1g04_Kt3LwBACDQS6JC_Z5B5gLEpLOAqvIKhR4_qY-PRRawP99j6HO9Ovvgav9g_-GGwnmeR-7qmH08vbtpL4HywM_NV1Bz/s512/IMG_0651.JPG" width="325" /><br /></center><br />How many of you this holiday season have baked cookies to give away? I certainly have, between the FB Cookie Swap, mailing some to friends who live far away (in the US), and bringing some in for coworkers. Quite frankly, I love it. I can try new recipes then give most of the calories away. Plus I sent cookies to friends I have never baked for before. Isn't the post office great? :D This year, McCormick and Kim Ima, cookie-sharing expert and author of the new “The Treats Truck Baking Book,” worked together to create delicious new cookies for Christmas. I made for you some Nutty Oatmeal Ginger Cookie Sandwiches.<br /><a name='more'></a><br /><center><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqyoNmKKnU3Lf3loFkkYuVWsK0FIpryg8RfvkwbydNZZbYPeXmVsO8Bg9WeL38TnNK9Q9HetFXJJo2uCVh34s5VQ-sN60-V4CYU1ZOecosbUk3G1oHsxvHO7L_Y_wvFShXIAv/s720/IMG_0655.JPG" width="450" /><br /></center><br />Making was the Nutty Oatmeal Ginger Cookie Sandwiches was a change of pace for me because I rarely enjoy eating oatmeal cookies. One lady at work isn't a fan of chocolate, so I was hoping she'd like these. And she did. Even chocolate lovers like me enjoyed the ginger cookies. My favorite part was the nuttiness the cookies had from the pecans and oatmeal. I wouldn't mind making these again as individual cookies and not paired with the filling (although the filling was good too!) My concern I had with the recipe is the yield. It said 12 sandwich cookies, but the recipe used 2 sticks of butter and 2 eggs. I cut the recipe in half and still got 12 sandwich cookies. It doesn't specify how big to make the cookies, and I used my 2-inch cookie scoop.<br /><br />Normally I would type out my recipe, but since it's getting late and I already forgot to post the link the first time around - <a href="http://www.mccormick.com/Recipes/Desserts/Nutty-Oatmeal-Ginger-Cookie-Sandwiches.aspx" target=nogsc>here is the link to the recipe</a>. <br /><br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksQ4dY9fIoOxi1grwYVETnmFSyIwtwHrW-kE3F7J5iF3UuXZv2qEM8npuvYJbo9MfwXicOmh8amyOAtpbwaBxobYEfHsGvur_IwNNgd3OAgUxFPAxr13oxcGjFwqqdU9AyjBW/s720/IMG_0640.JPG" height=325 width=450><br /></center><br />This holiday season, McCormick and Kim want to give one lucky reader a copy of Kim's book and few ingredients needed to make Kim's special Christmas recipes. To enter, leave a comment answering this: <b>What cookies have you baked to give away?</b><br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUh1kPxNhUezLEOqSfuELGhIf7MoZ2_6Ad1I0jP0FNGc6nSlKvBD5OS453gRafUZqD4kv9cjRRb3Ke4jXh6n3O4zptui1NZx1NcUsuNUOv2S9zNEj5fxpADLCOBH7_sgogBYJa/s512/IMG_0669.JPG" height=450 width=325><br /></center><br />Want some extra chances to win? You must have answered the question first or these entries will not count.<br /><br />1. <a href="http://twitter.com/chocolatemoosey" target=tcm>Follow me on Twitter</a>. Come back here and post your username.<br />2. <a href="http://facebook.com/chocolatemoosey" target=fbcm>Like CM on Facebook</a>. Post on my wall - say hi to me, ask a question, share a recipe, whatever (but be nice ;) ) Come back here and post your name.<br />3. Tweet the giveaway. Come back here and post that you did with your username.<br />4. <a href="http://pinterest.com/chocolatemoosey" target=pcm>Follow me on Pinterest</a>. You don't have to follow all of my boards if something doesn't appeal to you, but you must follow at least one. Come back here and post your name and which board(s) you are following.<br /><br />Deadline is Tuesday December 20 at midnight EST. You may not get it in time for Christmas, but they will be perfect for post-holiday recipes ;) US residents only.Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com9tag:blogger.com,1999:blog-6407949.post-41972604997268573872011-12-12T00:01:00.007-05:002012-01-15T20:16:56.358-05:00The Great Food Blogger Cookie Swap - Maple Gingersnap Cookies<center><br /><a href="http://www.loveandoliveoil.com/cookieswap" target="_blank"><img alt="The Great Food Blogger Cookie Swap 2011" border="0" src="http://i.minus.com/ibeWiZs0zpqIS1.jpg" /></a><br /></center><br /><br />This year makes the First Annual Great Cookie Blog Swap, and I’m proud to say I joined in. Usually I stay away from these types of events. Not because I don’t want to, but when it comes to mailing packages, it can become a hassle (and a little pricey). I want to get more involved in the food community, so I decided to sign up and see what happens.<br /><a name='more'></a><br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBFp5qKsCFoT98kZIboG-Dp-oToAVH1Wdr2egOYAJA6KkRdhzKo-WMmqu4ts6JBI0OVChT0rU6GyYG0wzA8mclxAr1GWKHBf9007J-R9EfwDzQ-8bwfXwOtyaCC8TvmU5Fm_v/s512/IMG_0544.JPG" height=450 width=325><br /></center><br />The recipe I chose was Maple Gingersnaps. Originally, I wanted to send Chocolate Gingersnaps, but because I blogged about them last year, it was encouraged to post a new recipe. One evening I was flipping through one of my million cookie cookbooks when bam Maple Gingersnaps popped out. Instead of molasses, it used maple syrup. Chill the dough, roll in cinnamon and sugar, bake, eat (or mail). Side note – maple syrup smells so much better than molasses. Never smell molasses. I made this recipe twice. The second time I ran out of maple syrup, so I did half maple, half honey. I figured using half molasses would clash with the maple (and maybe make it an ugly color).<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwkpHSlmyzG9sOzv45H8tqxWG22Uq9lHmOZ0vM2LDRJhQHbUktUCA6PZUwTirHoAzJpNzt9kVEaQuWCFRXD6H8Z-abSFKWHzOUDn7YFO5xYTtL63t7wGeeL4nx_n4HnTsiOgA/s720/IMG_0549.JPG" height=325 width=450><br /></center><br />The first dozen cookies I got was from <a href="http://duchessoffork.com" target=dof>Molly of Duchess of Fork</a>. She sent me Snickerdoodle Biscoff Blondies. If you are a snickerdoodle fan (me!), then these are perfect for you (and me). Since I don’t live with anyone or have family nearby, I took most of them to work so I didn’t eat a whole dozen myself. The coworkers kept raving about them. They even got more attention than the peanut butter nutella crinkles I put next to them. Great job, Molly! And thanks :D<br /><br />The second dozen cookies I got was from <a href="http://loveandoliveoil.com" target=loo>Lindsey herself of Love and Olive Oil</a> (one of the event co-hosts). She sent me Chocolate Malted Sammies. Oh. My. They tasted like Oreos (except with a little more love ;) ). I already ate about four of them :X I took the rest into work so I don’t end up gaining 10 pounds. Thank you, Lindsey! :D<br /><br />A special thank you to <a href="http://loveandoliveoil.com" target=loo>Lindsey from Love and Olive Oil</a> and <a href="http://thelittlekitchen.net" target=tlk>Julie from The Little Kitchen</a> for coordinating this huge event! <a href="http://www.tennessean.com/article/20111207/LIFE02/312070082/Nashville-blogger-stirs-up-massive-cookie-bake-off?odyssey=tab|topnews|text|FRONTPAGE" target=news>It even made the newspaper</a>. The sign up had over 600 participants, so think about all those cookies being mailed! Can’t wait to hear the final count (silly people can’t keep commitments) and see everyone’s recipes.<br /><br />Now for the Maple Gingersnap recipe!<br /><center><br /><b>Maple Gingersnaps</b><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeCliHMyFr4r-qogmGSu58aOAUCAtxnzHHVSD69qyHiNFiInUPyNSvEh1ITF3QuAu3N8j9uYdfKp4Wne0z4J1jvkWBYI8HNoury6LQtNCT_mnxXrS22Bzs_V4AGE0Hl0glGlh/s720/IMG_0550.JPG" height=325 width=450><br /></center><br />3/4 cup sugar<br />3/4 cup shortening<br />1/2 cup maple syrup<br />1 egg<br />2 1/4 cups flour<br />1 1/4 tsp baking soda<br />1 tsp ginger<br />1/2 tsp cinnamon<br />1/2 tsp cloves<br />1/4 tsp salt<br />2 Tbsp sugar<br />1/2 tsp cinnamon<br /><br />Beat together 3/4 cup sugar, shortening, maple syrup, and egg in a large bowl. Stir in flour, baking soda, ginger, 1/2 tsp cinnamon, cloves, and salt. Cover with plastic wrap and refrigerate for at least an hour.<br /><br />Preheat oven to 350F. Grease cookie sheets. In a small bowl, combine remaining sugar and cinnamon. Shape dough into 2-inch balls; roll in cinnamon sugar mixture. Place 2 inches apart on a cookie sheet. Bake 7-10 minutes or until light golden brown. Cool a few minutes before removing to cooling racks.<br /><br />Makes 2 1/2 dozen cookies<br />Source: Pillsbury Cookies, Bars, Brownies 1994, page 11Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com2tag:blogger.com,1999:blog-6407949.post-85434512396981916822011-12-05T22:08:00.003-05:002012-01-15T20:16:56.387-05:00Peanut Butter Nutella Crinkles<center><br /><img height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRRW49FrOhXK6SmTcEyNbM9JNbo0MbrmKDHCq5kSQpJc1krFk-1FsYD0R8WCZIaM-7XRWySvE6-WwO5kBPogCu54QcVclOS1HRyopI_5vHBqgs8QS_Ljpxd-6GyU8dMLAuo3n/s720/IMG_0618.JPG" width="450" /><br /></center><br />Now that Thanksgiving is over, I can finally focus on Christmas. I don’t like to see or hear anything Christmasy until Black Friday. I was sad I couldn’t bake to celebrate December 1 because I was stuck in Ohio for work until Friday night. On Saturday, I sat down with my million cookie books and couldn’t figure out what I wanted. Then I remembered – the night before my trip, I got the latest Cooking Club magazine and saw a recipe for Peanut Butter Nutella Crinkles.<br /><br /><a name='more'></a><br />I had both spreads in the pantry, so I knew what I was making :D Turns out I ate more Nutella than I thought, so I didn’t get the full 3/4 cup. Maybe 1/2 cup plus a tablespoon or two.<br /><center><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSLC6ftr0-CcTTR4S_4YV8DsN9xD77IvgKl6J8bRWTtEVZO8vTYOHp5FeMDMWk4sdzDHrPs-SPymizxJ6Hi2GaSzr5qFjxOFkKyQuSdbij2s4hzekwtIJ_etjJak_HydposxI/s720/IMG_0613.JPG" width="450" /><br /></center><br />These cookies do need to freeze for 20 minutes before baking. BTW, who designs a freezer that is not deep enough for a cookie tray?? I had to play building blocks with Hot Pockets and meatballs for 10 minutes because the shelves on the door were in the way. When that failed, I took the one shelf off (which took another 5 minutes just to put back on). Obviously the designer was not a baker.<br /><center><br /><img height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZciQrScksTzuz6EN4pA_4tFXH_CAxh3XRNsHQun-k3UnUNc_1y-co64IwaqlcgbeVHKJMlAH_kxJkyzh1RHr95sVrhnz0Mf6qyf5T6oXt0mHEYKojn8t4Zec4lTPn01yah28U/s720/IMG_0621.JPG" width="450" /><br /></center><br />The texture is soft and moist in the middle. When I took them out of the oven, they felt too soft, so I put them back in. They do come together after cooling. The recipe says 3 1/2 dozen, but because I used my 2-inch cookie scoop, I got 2 dozen.<br /><center><br /><b>Peanut Butter Nutella Crinkles</b><br /><br /><img height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1ChdkZozg9Z-rKcroLxr6zUBV9D3zm-lw5thsA1IajzQ4glrCJpXIJot6XxNR7CVVeAZwFCGwCeje7HiTWfGpwQV5hbry7Wt9CQVHM4a3DHofj7nTpvW_LFSedF9h6Fy6f8B/s720/IMG_0620.JPG" width="450" /><br /></center><br />1 1/2 cups flour<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1/2 cup butter, softened<br />1/2 cup sugar<br />3/4 cup Nutella<br />1/4 cup peanut butter<br />1 egg<br />1/2 tsp vanilla<br />1/4 cup sugar<br /><br />Whisk together flour, baking soda, and salt in a medium bowl. In another bowl, beat butter, 1/2 cup sugar, Nutella, and peanut butter for 2 minutes or until creamy. Beat in egg and vanilla 30 seconds. Beat in dry ingredients 30 seconds.<br /><br />Place 1/4 cup sugar in a small bowl. Shape dough into 2 inch balls; roll in sugar. Place on a parchment paper-lined cookie sheet; slightly flatten. Preheat the oven to 350F. Freeze the cookie sheets 20 minutes.<br /><br />Bake for 8-10 minutes or until lightly browned. Cool on pan for 2 minutes then place cookies on wire rack; cool completely. <br /><br />Makes 2 dozen cookies<br />Source: Cooking Club Winter 2012 page 7Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-67149568094568101212011-11-24T21:32:00.004-05:002012-01-15T20:16:56.418-05:00Streusel Pumpkin Sweet Rolls<center><br /><img height="338" src="https://lh4.googleusercontent.com/-Lq2_hdV8imk/Ts70je3Iw5I/AAAAAAAAANA/Pbrplz4gP5g/s720/IMG_0450.JPG" width="450" /><br /></center><br />Sometimes I feel I should specialize in bread dough. Cookies crumble. Layer cakes fall over. Brownies become overbaked. But bread dough? No problem. I already made <a href="http://chocolatemoosey.blogspot.com/2011/11/apple-cider-cinnamon-rolls.html" target="accr">Apple Cider Cinnamon Rolls</a>, <a href="http://www.tasteofhome.com/Recipes/Baker-s-Dozen-Yeast-Rolls" target="bdyr">Baker's Dozen Yeast Rolls</a>, and now these sweet rolls. Perfect for breakfast or dessert (or both!)<br /><br /><a name='more'></a><center><img height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMFvju8-j3GuCnztxJirJuH4F2h2iHm73fWUWioYUeMkNQVx8hiODVLbBN8kd0ufbUhcXqnK2cYiDFdUJVAQzefdTwYOU-OZZ1z5DD26EHYC6MXXEL4T054W2U7vWbytdvdnV/s720/IMG_0437.JPG" width="450" /><br /></center><br />I cut the original recipe in half because it would've made two dozen rolls. As much as I love sweets, two dozen is way too many, even when visiting family for the holiday. Overall, I enjoyed these rolls and would make them again. Next time, I would add either walnuts or pecans to the streusel for a bit of a crunch and thicken the glaze with a little more sugar. I may even try using maple syrup instead of the milk.<br /><br />Perfect for when you are tired of pie but have pumpkin leftover.<br /><br /><center><br /><b>Streusel Pumpkin Sweet Rolls</b><br /><br /><img height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXzNj6tt-dhQ1VTMWlm1ZhIwUeJiKbt09da2UZIc6Qw2xv2kzAxXDV2Jk5iawlkPCLh6w8q3smoM13FNzkPOnULhCLDcwR7fa28cMNgEI4ab6wx9F8M09l41HfUDVwmo5adZf/s720/IMG_0464.JPG%22" width="450" /><br /></center><br />1 1/2 tsp active dry yeast<br />5 oz warm milk (110 - 115 degrees)<br />1/2 cup pumpkin<br />1/4 cup sugar<br />1/4 cup butter, melted<br />1/2 tsp salt<br />2 1/4 cups - 3 1/4 cup flour<br /><br /><u>Streusel</u><br />3/4 cup flour<br />1/2 cup brown sugar<br />1/2 tsp cinnamon<br />1/4 tsp allspice<br />6 Tbsp butter, cold and cubed<br /><br /><u>Glaze</u><br />1 cup powdered sugar<br />1/2 tsp vanilla<br />1 - 2 Tbsp milk<br /><br />In a large bowl, dissolve yeast in warm milk. Add pumpkin, sugar, butter, salt, and flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Dough will be sticky. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a towel and let rise in a warm place until doubled, about 1 hour.<br /><br />Shortly before the dough is ready, combine flour, brown sugar, cinnamon, and allspice; cut in butter until crumbly. Set aside 1 cup.<br /><br />Punch dough down. Roll it out into 12 x 10 inch rectangle. Sprinkle remaining streusel on top. Roll up jelly-roll style, pinching seams to seal. Cut into 12 slices and place cut-side down into a greased 13 x 9 pan. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes.<br /><br />Bake at 375F for 20-25 minutes or until golden brown. After taking them out of the oven, combine powdered sugar, vanilla, and milk for the glaze. Drizzle over the rolls and serve warm.<br /><br />Makes 12 rolls.<br />Source: Taste of Home Fall Baking 2011Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com1tag:blogger.com,1999:blog-6407949.post-11100869823442009932011-11-24T12:00:00.001-05:002012-01-15T20:16:56.463-05:00This is a Test PostThis is a test post.<br /><br /><a name='more'></a><br />test test test test test testCarlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-52881641796016787852011-11-24T11:30:00.008-05:002012-01-15T20:16:56.484-05:00Happy Thanksgiving!<center><br /><img height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJO7yUQNijcMUDI_0BVz40ffaTskZSBvtndjYORaKDiTU6ArhxJzLioZIbX3sSUVEyimqRziJRGzCMJSkwTWfLTGEX80klUuWxI_nDp61f6fZ4-zi3NL9dpYI-2oRt5yFjO8A7/s640/IMG_7039.JPG" width="450" /><br /></center><br /><br />Happy Thanksgiving to all who are celebrating! If you are traveling, have a safe trip. If you are hosting, remember to breathe :) What's on your menu today? I'm going to share with you what I have planned in you case you need last-minute recipes.<br /><br /><a name='more'></a><br /><b><a href="http://www.tasteofhome.com/Recipes/Baker-s-Dozen-Yeast-Rolls" target="bdyr">Baker's Dozen Yeast Rolls</a></b> - This is my first time doing this particular recipe from Taste of Home. They are dinner rolls with a honey-garlic butter mixture brushed on top. Since I don't think we will have enough oven room, I may have to do these in the toaster oven. Wish me luck!!<br /><br /><b>Mashed Sweet Potatoes</b> - There really is no recipe to follow. Just peel and cube several sweet potatoes, boil about 15 minutes, drain, mash along with some butter, milk, salt, and pepper, and reheat if necessary. <br /><br /><b><a href="http://www.browneyedbaker.com/2010/11/18/classic-green-bean-casserole-recipe/" target="gbc">Green Bean Casserole</a></b> - I forgot to bring home the cookbook with my casserole recipe in it, so I had to look for one online. I'm staying away from canned soup and beans (can't give up the onions though!) and found a good recipe from Brown Eyed Baker. I'm going to do my little spin on it. The topping will be just the onions. For the filling, I'll be using frozen green beans sour cream instead of heavy cream.<br /><br /><b><a href="http://www.food.com/recipe/stove-top-scalloped-potatoes-14701" target="ssp">Stove-Top Scalloped Potatoes</a></b> - This will be the first year doing scalloped potatoes from scratch! Since I will have no oven space, I'm making these potatoes on the stove.<br /><br /><b>Stuffing</b> - My mom will be making her homemade stuffing. She cooks onions, garlic, and celery in some water in a saute pan. After cooked and drained, she puts them in a bowl with bread cubes. I think she adds butter? Then puts them in a bowl and bakes in the oven. <br /><br /><b>Turkey Legs</b> - Usually we do cornish hens, but last year we did just turkey legs (and one chicken leg for my mom). My mom and brother aren't big meat eaters, so instead of having tons of meat leftover, each person gets a leg. Considering all the sides we have to go with it, this is usually enough meat. I will probably just season the legs with salt and pepper and baste in butter throughout cooking.<br /><br /><b>Pumpkin Pie</b> - Surprisingly, I'm not the one doing dessert. Every year, my dad insists on making the recipe on the back of the pumpkin can. Since he doesn't listen to me when I say cut the recipe in half, he makes two pies with filling leftover. This year, we put the extra filling in a ramekin since he never knows what to do with the extra. Pies are baked the night before.<br /><br /><b>Ocean Whitefish and Tuna</b> - Can't forget the little guy!Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-84278348562560992072011-11-17T20:58:00.004-05:002012-01-15T20:16:56.510-05:00Testing Comment FormI was never a fan of Blogger's default comment form. What do you think of the new one? Can you please leave me a comment so I know if I should keep it? Thanks!Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-56711023180551404072011-11-16T21:41:00.005-05:002012-01-15T20:16:56.535-05:00Apple Cider Cinnamon Rolls<div style="text-align: left;"><br />Edit - hey this is my 350th post!!<br /><br />Back in May for my birthday, my friend bought me a bookstore gift card because she knows I love cookbooks. I’ve been to the bookstore several times but didn’t know what to get. I have a tough time spending full price ($20+) on one book when I have so many. Finally in August as I wandered the store, I stumbled upon the cooking magazines. Bon Appetit, no. Food and Wine, no. Cooking Light, no. I love Taste of Home, so I looked for their selection.<br /></div><br />Then it happened.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gV2gMS94pJHfecFA4GKIIQuXfGpNjkxu181VrxmtSwVYsGIwGrqet1wjr4ZrDVAqQVUbNb2bV5mFH9oLAcJyd4qPZ8muDq59Wfg_-IYBF7v85pN52oVRv2QDqLDuRIR4GNfn/s720/IMG_0309.jpg" height="338" width="450" /><br /></center><br /><div style="text-align: left;">They say don’t judge a book by its cover, but how could you not when these gooey, delicious, amazing, apple cinnamon rolls stared at you? As September was approaching, I knew I wanted this fall baking book for its cover recipe (the other recipes looked good too).<br /><br />I actually made these twice. The first time I subbed peaches because I had a half bushel. Well I didn’t account for peaches being juicier than apples, so the filling failed because it leaked everywhere. I had much better luck with the intended version. I’m still not good at rolling dough up though.<br /></div><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcmPyGTUxOpwzoGC0LVtKKrtSC7vann0bqlPXVBy0O1zzxRDmwDwsl4niJU_riZxtDFyyBQJiTTfqcvz83i8OnJQk7U0AtEk2f4PjvcnIvuTa6wuVFh_gwHpp7HRYbKbitu80/s720/IMG_0292.jpg" height="338" width="450" /><br /></center><br />It’s hard to say how hard this recipe is since I’ve been baking for years, but I don’t think the dough is too complicated. The dough came together easily, so it’s a good start for those who want more yeast dough experience. What makes dough a little more advanced is the yeast itself. Always use a thermometer to measure your liquid temperature. If the liquid is too cold, the yeast won’t react. If the liquid is too hot, the yeast will die.<br /><br />The recipe says to let sit 30 minutes before baking, but you can let them sit a little longer. I made these rolls and sat them on the counter covered with a towel while dinner was in the oven. As soon as I served dinner, I put the rolls in the oven so they’d be ready for dessert. So don’t panic if you can’t bake them right away. I think mine sat for about 45-60 minutes.<br /><center><br /><b>Apple Cider Cinnamon Rolls</b><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNcFg7fOWHXgQGmVXfUvNqYUoO0hLUrsQzyxhQAzkv3q8CuRS9wea3zHjm3EpDP4nsbU1CjL0kuDWV42Qbw9zsOTMzLR1tBh4j6ZqBesW53NR36kDoAtjMHusfnksfPRyqSiy/s720/IMG_0287.jpg" height="338" width="450" /><br /></center><br />3 1/4 cups flour<br />1/4 cup sugar<br />1 package yeast<br />1/2 teaspoon salt<br />3/4 cup milk<br />1/4 cup apple cider<br />1/4 cup plus 2 Tbsp butter, softened<br />1 egg<br />2 cups chopped apples, peeled and cored (I used Golden Delicious)<br />1 1/4 cups packed brown sugar<br />3/4 cup chopped walnuts<br />3 tsp ground cinnamon<br /><br /><u>Frosting:</u><br />1 cup apple cider<br />1 cinnamon stick<br />4 oz. cream cheese, softened<br />2 Tbsp butter, softened<br />1/2 cup powdered sugar<br /><br />Grease a 13x9 inch pan. In a large bowl, combine 2 1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120°-130°. It must be in this range. Too cold means the yeast won't react. Too hot means the yeast will die.<br /><br />Add the milk mixture to the dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining 1 cup flour to form a soft dough (dough will be sticky).<br /><br />Turn onto a floured surface and knead until smooth and elastic, about 5-6 minutes. Cover and let rest for 10 minutes. Roll into a 15x10 inch. rectangle. Spread remaining 2 Tbsp butter to within half inch of edges. Combine the apples, brown sugar, walnuts and cinnamon in a small bowl then sprinkle over the dough.<br /><br />Roll up jelly-roll style, starting with the long side; pinch seam to seal. Cut into 12 slices. Place cut side down in greased pan. Preheat oven to 325F. Cover and let rise in a warm place for 30 minutes.<br /><br />Bake for 30-35 minutes or until golden brown. Meanwhile, make the frosting. Place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider.<br /><br />In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar and reduced cider; beat until smooth. Spread over warm rolls.<br /><br />Makes 12 rolls.<br />Source: <a href="http://www.tasteofhome.com/Recipes/Apple-Cider-Cinnamon-Rolls" target="toh">Taste of Home Fall Baking 2011</a>Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-14154221001533244062011-11-15T18:25:00.006-05:002012-01-15T20:16:56.559-05:00Apple Crisp CupcakesDoes anybody else feel like they’ve been cheated out of enjoying fall? I<br />live between mountains, and when the leaves changed, it was breathtaking<br />driving over them. Then Halloween weekend, Pennsylvania got about six<br />inches of snow, and now most of the trees are bare. Then yesterday it went<br />up to 70F!! In November!! The week before Thanksgiving nonetheless. What is happening to my beautiful fall season? I didn’t even get a chance to take pictures of the trees to share.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJTTRQTUav1tB_iC55uNwEOsDjG-66f7aVZBGsv1MqnIEo5Tt7pfjbcjCBM7T24eZxd6VoO9uf5GqK-t1WMXbc95OMvhCRPulmEVS5fT7h6v0DKgaJzCmN4kmcOJl_ZHM4SsI/s720/IMG_0237.jpg" width=450 height=338><br /></center><br />To keep fall in my heart, I’ve been doing some fall baking with apples.<br />Today I have cupcakes for you. The last time I made a fruit cupcake, it<br />didn’t have much fruit flavor. I wanted to make sure these cupcakes<br />screamed apple, so in addition to the apple chunks in the batter, I paired<br />it with an apple frosting. The first recipe I found had me boil apple cider<br />and then cool to room temperature. Didn’t have time for that. I wasn’t<br />having much luck until I remembered a buttercream recipe that used pumpkin butter. What if I switched out the flavor and spices?<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCKwUQkNP_hGkIMyEdeKdG1wQHlVMLGjbsjQvE5SujyH2QSF0Ps6mZsRZpoBR6bO3VH8ZDpjRa2E7GvQkMDLQ1yJdgk8wDmdvAMxLeJcdFONX0pLXYuDs6m8q0eOaomMR7QFx/s720/IMG_0234.jpg" height=338 width=450><br /></center><br />Perfect. Each bite was full of apple goodness. In the middle of each<br />cupcake is a streusel filling, so it was like eating an apple crisp in<br />cupcake form.<br /><center><br /><b>Apple Crisp Cupcakes with Apple Butter Frosting</b><br /></center><br />1 1/2 cups flour<br />1 1/2 tsp baking powder<br />1/4 tsp salt<br />1 cup sugar<br />1/2 cup butter, melted and cooled slightly<br />2 eggs<br />1/2 tsp vanilla<br />1/3 cup milk<br />1 apple, peeled, cored, and diced<br /><br /><u>Streusel</u><br />3/4 cup brown sugar<br />1 tsp cinnamon<br />3 Tbsp butter, room temperature<br />Pinch of salt<br /><br /><u>Frosting</u><br />3/4 cup butter, room temperature<br />1/4 cup apple butter<br />1 tsp cinnamon<br />1/2 tsp vanilla<br />3 cup powdered sugar<br /><br />Preheat oven to 350F. Line a cupcake pan with 12 liners.<br /><br />In a small bowl, mix together flour, baking powder, and salt. In another bowl, whisk together sugar, butter, eggs, and vanilla until smooth. Alternately whisk in flour mixture and milk, beating until smooth. Fold in apple.<br /><br />For the streusel, in a small bowl, whisk together brown sugar and cinnamon. Add butter in pieces and rub in with fingertips until mixture holds together in small, moist clumps. <br /><br />Scoop half of the batter into each liner. Place some streusel into each one then top with the remaining batter. Bake for 20-25 minutes or until a toothpick comes out clean (watch the streusel). Let cool in pan for 10 minutes then remove to cooling rack.<br /><br />For the frosting, beat butter until smooth. Beat in apple butter, cinnamon, and vanilla. Gradually beat in sugar until thick and smooth.<br /><br />Makes 12 cupcakes<br />Source: Cupcake recipe from <a href="http://www.amazon.com/Best-Cupcake-Recipes-Julie-Hasson/dp/0778801128" target=cc>125 Cupcakes by Julie Hasson</a>; Frosting by me (adapted from <a href="http://bakingbites.com/2011/10/dark-chocolate-cupcakes-with-pumpkin-buttercream/" target=bb>Baking Bites</a>)Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com2tag:blogger.com,1999:blog-6407949.post-51068469068250731742011-10-25T21:05:00.004-04:002012-01-15T20:16:56.584-05:00Halloween WinnerRandom generator picked 2, which means TexasQuilter won! Thanks to all who entered :)Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0tag:blogger.com,1999:blog-6407949.post-71547773346147161082011-10-20T11:56:00.004-04:002012-01-15T20:16:56.604-05:00Halloween TrufflesI love holiday baking. Every time a store has its holiday section up, I go<br />and scout the baking supplies. I don’t know why. I have such a huge<br />collection of sprinkles and cupcake liners that I don’t need any more.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmR8SdGYZAlPmlzuztQWHmyVoRl4y71TWsmGYsjXJOL5a6uFBVru8C1MFiVgDCF0sS535KXM-6SUa90VhVaCneeuEA9CiJg9yuCnaoidp1uiy5yWdExxpPfj1RSORs8XDycpv/s640/IMG_9592.jpg" height=338 width=450><br /></center><br />Last month I experienced a lot of change, and not in a good way. My friend<br />knew I was having a tough time, so she decided to surprise me with a few<br />baking presents from Amazon. I really wish she lived nearby so we could<br />bake together and have coffee dates<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWWJR873KlUVQhZiOrmOUvQLBHk3LiwldBtZgLrugduAxIa9WZPVzkSwDOwSSZmKxFja1oqzWRISezP2Gndixj88lZOuGZZYbkAwbAVitgUQXIgvQMxHB9-z6big6_wtjyx3v/s640/IMG_9586.jpg" height=338 width=450><br /></center><br />These Halloween truffles are dedicated to her because she gave me Halloween<br />sprinkles and liners. If they wouldn’t melt, I’d mail her some. Does anyone<br />have experience in mailing goodies?<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBZqN65ELOn7BI-cyJm6FVKHdm7w_rEBMRin0zQb7UTe-0MsvZTc9A6LOiGi5_VA9s-B1QLGJtsmloc2b-ih1fefCGyaUQTR0MIVz3e21qs0MDCMdQkgH7Xk-oLiBiV9CB5F1/s640/IMG_9587.jpg" height=338 width=450><br /></center><br />They were simple (and messy) to make. You melt the three ingredients<br />together then chill until scoopable. Then you scoop into small balls and<br />roll them in sprinkles. For uniformity, I used a cookie scoop; however, you<br />can use a regular spoon.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Il4Jbf3OEnSdZrQgXg0iMS1nHcd0mGber1UNvCs1913MISHQ0nqKgBt3sfdsE2d-CXpqa8TntOYrbfOEhJM1Y5XHbY-kU01HOP5ALdJ4iz26aqiAI6VchWMhEYfxLtpbkL8Z/s640/IMG_9582.jpg" height=338 width=450><br /></center><br />Have a Halloween party soon? These truffles are perfect because you can<br />make a ton in such a short time. Even the kids can help (assuming you don’t<br />mind chocolate handprints in the kitchen ;) )<br /><center><br /><b>Halloween Truffles</b><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgULDvcRltkbSMl0sDmIlbMO2XKwMzf7tgqELLJB_4sevJBKDCT7cGvbsunQ0b0dVgx2cKhD6oTJbTcg_pA4_IL0_3XY_WWipc7PZKhworm5jK7dmjG2U4ZU9cErFTWoOyoUro/s512/IMG_9594.jpg" height=450 width=338><br /></center><br />6 ounces semi or bittersweet chocolate, finely chopped<br />2 Tbsp butter, softened<br />1/2 cup heavy whipping cream<br />Sprinkles to roll in<br />Mini cupcake liners<br /><br />Put chocolate and butter in a bowl. Heat cream in a saucepan until it just comes to a boil. Pour over chocolate mixture; let stand 2 minutes. Stir with wire whisk until smooth. Refrigerate until firm enough to shape (an hour or so)<br /><br />With a scoop or spoon, shape one level tablespoon of chocolate into a ball. Roll in sprinkles then place in a mini liner. Repeat. If the mixture gets too soft, refrigerate for 15 minutes then try again.<br /><br />Place truffles in an air-tight container and refrigerate until firm. Store refrigerated.<br /><br />Makes roughly 15 truffles.<br />Source: <a href="http://www.landolakes.com/recipe/1762/halloween-truffles" target=lol>Land O Lakes</a>Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com2tag:blogger.com,1999:blog-6407949.post-90911584655620539692011-10-17T07:00:00.003-04:002012-01-15T20:16:56.628-05:00McCormick Halloween GiveawayHalloween is a great time to dress up your favorite desserts. I love<br />cupcakes, so it was only fitting to decorate those for the holiday. Did you<br />know that McCormick makes black food coloring? Perfect to create black<br />cats, spiders, and Black Velvet Cupcakes.<br /><center><br /><img src=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmyBn67ozk3ggXXp6yR7Pd44Sg15meAIz_GS0uQ0zFKClDahMub-k1rqlTUmV4ciqKBKKE9lacoaYSTf1zNpJC94fECNwnDfZf5-ihK2wAhl3EoO_BCY44jquvMfp66AWlPWH/s640/IMG_9544.jpg" width=450 height=338><br /></center><br />This Halloween, McCormick wants to make your holiday baking full of color,<br />flavor, and fun with their Tricks for your Treats kit. They provide food<br />coloring, candy, and ideas. You provide the creativity and fun.<br /><br />McCormick supplied me with one of their baking kits, asking if I could<br />review their products. Of course! I am always a fan of McCormick.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX62zt7dKu_B6NAzyt8eUP0mlyrsVTtzEdzJdYbhOXT972jSDgL6M8dqMPf3yoc59VJpS-MwQp6zQYjUNUzqwlbGmDajdcjuK5uk8EqjtGDGMXw49JVtY9RWpr3n2IBk2oRFqW/s512/IMG_9543.jpg" height=450 width=338><br /></center><br />The kit includes:<br /><br /> - Food coloring, both assorted and black<br /> - Vanilla extract<br /> - Wilton cupcake liners<br /> - Orange oven mitt<br /> - Silicone baking sheet<br /> - Mini spatula<br /> - Candy corn, Tootsie Rolls, and Dots (for decoration)<br /> - And a list of Halloween ideas<br /><br />I had the toughest time trying to decide what to make. The cat cookies? The<br />eyeball cupcakes? The vampire cupcakes? Finally I decided on <a href="http://chocolatemoosey.blogspot.com/2011/10/candy-corn-cupcakes.html" target=ccc>Candy Corn Cupcakes</a>, which I posted about earlier in the week. I used the assorted food coloring and candy corn to make them festive.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XsW9U03ssepwdcXd88vZKsG1PFoqWwLoXoew8tYBWEelTN2Dv-1DBYEZUPWh5FEz_x4-Bx7bx3Jn-_ohIkl1pmO5kKUZQHyir8ks0sNyPbBKr16yFvyfGg-B34mGyGzmo7jD/s640/IMG_9542.jpg" height=338 width=450><br /></center><br />I also really wanted to use the black food coloring. I mean, how often do<br />you get the chance to use it? I was debating on the black cat cookies, but<br />while I was surfing online, I found a recipe for a black velvet trifle. I<br />was originally going to make that, but because I had leftover icing from<br />the other cupcakes, I decided to do <a href="http://chocolatemoosey.blogspot.com/2011/10/black-velvet-cupcakes.html" target=bvc>Black Velvet Cupcakes</a>.<br /><br />McCormick wants to help you celebrate Halloween by sending one lucky reader<br />her (or his) own Tricks for your Treats kit! To enter, leave one comment on this blog post answering this question: <b>What is your favorite part about Halloween?</b><br /><br />There are also some extra entries you can earn. Leave one comment for each<br />item completed. <b>You must answer the Halloween question before any of these extra comments will count</b>:<br /><br />1. Follow me on Twitter <a href="http://twitter.com/chocolatemoosey" target=cm>@chocolatemoosey</a> and retweet the giveaway. Come back here and tell me you did so.<br /><br />2. Like me on my <a href="http://facebook.com/chocolatemoosey" target=fb>Facebook fan page</a>. Write on my wall – say hi, tell me your favorite recipe, show me what you baked, anything nice you can think of. Come back here and tell me you did so.<br /><br />3. Like McCormick on their <a href="http://facebook.com/mccormickspice" target=mc>Facebook fan page</a>. Tell them Chocolate Moosey sent you. Then come back here and tell me you did so.<br /><br />4. Blog about my giveaway. Come back here and tell me you did so, providing the link as well.<br /><br />5. Share either my <a href="http://chocolatemoosey.blogspot.com/2011/10/candy-corn-cupcakes.html" target=ccc>Candy Corn Cupcake recipe</a> or <a href="http://chocolatemoosey.blogspot.com/2011/10/black-velvet-cupcakes.html" target=bvc>Black Velvet Cupcake recipe</a> (or both, but only one will count) on either Facebook or Twitter (or both, but again only one will count). Tag Chocolate Moosey in it. Then come back here and tell me you did so.<br /><br />The deadline is Saturday, October 22 at midnight EST. Only open to US<br />residents only.Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com12tag:blogger.com,1999:blog-6407949.post-57014321762098376242011-10-16T14:59:00.003-04:002012-01-15T20:16:56.654-05:00Black Velvet CupcakesFall is in the air. Leaves are changing colors. Days are getting cooler (and darker). Halloween is almost around the corner, and stores are filled with black and orange.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI67BIpiTzysPLB2MvQZ89_9bl744NpLDrRVbQayt8eFl_nKKPDnYH1kLivHoRKWFgOdXU-BpEaD7SQ1AmpIUN1zTt5VInRiUCkC8CV5FYtbvBYARK0Ij8buYq-L83emeC03B-/s640/IMG_9628.jpg" width=450 height=338><br /></center><br />Black and orange. Such iconic colors for Halloween. Orange desserts are pretty easy to make. Just add red and yellow food coloring. But what about black? Growing up, black was never food coloring you used.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhu8bHc21pSlmLw6cj6A2cHoK708D_WvM9qWCB10VWmyGvZVb-1YzY3lOruyHT67aN9vhT8aMnsu5RLOyWmcxAanDYKDVVIMSsJ7x34xurMwANyulPSsWSAek-Uks-W-VCcqOa/s640/IMG_9605.jpg" height=338 width=450><br /></center><br />Now McCormick offers black food coloring, which works very well. My hands and nails can attest to it haha I was surfing online when I got the idea for black velvet cupcakes. Just like red velvet but subbing the coloring.<br /><br />When I took them to work, we discovered they also stain your lips and teeth. Don't worry! It goes away after drinking some water. For the frosting I just used leftover whipped cream w orange coloring added.<br /><center><br /><b>Black Velvet Cupcakes</b><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUR-mWUddKqBjF2WIRWVr_PUPydTssa0l7VfEdcWDCctIsi_zeXnSehNSHs55tYeFZbPqTNVCsDNDFerzynIUSoo9QDV_i6J59zpzIcshsT7MklJhnJtfER-sswfj9A2ElsPU/s640/IMG_9619.jpg" height=338 width=450><br /></center><br />4 Tbsp butter, at room temperature<br />3/4 cup sugar<br />1 egg<br />2 1/2 Tbsp unsweetened cocoa powder<br />1 ounce black food coloring<br />1/2 tsp vanilla extract<br />1/2 cup buttermilk<br />1 cup plus 2 Tbsp flour<br />1/2 tsp salt<br />1/2 tsp baking soda<br />1 1/2 tsp vinegar<br /><br />Preheat oven to 350F. Beat butter and sugar until light and fluffy, 3 minutes. Add egg and beat until incorporated.<br /><br />In a separate bowl mix together cocoa, vanilla and black food coloring to make a thick paste. Add to the batter, mixing until completely combined.<br /><br />Slowly add half of the buttermilk to the batter. Add half of the flour and salt and mix until combined. Repeat with the remaining milk and flour. Beat until smooth.<br /><br />Add baking soda and white vinegar. Beat a few more minutes.<br />Spoon batter into cupcake liners and bake for 20-25 minutes or until a skewer inserted into the center comes out clean.<br /><br />Let rest in the pan for 10 minutes, then place them on cooling rack to cool completely before frosting.<br /><br />Makes 12 cupcakes<br />Source: Cupcakes from <a href="http://javacupcake.com/2010/10/black-velvet-cupcakes-pumpkin-tutorial/" target=cc>Java Cupcake</a>; Frosting from <a href="http://chocolatemoosey.blogspot.com/2011/10/candy-corn-cupcakes.html" target=cm>Candy Corn Cupcakes</a>Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com1tag:blogger.com,1999:blog-6407949.post-57904931129887075852011-10-09T19:25:00.003-04:002012-01-15T20:16:56.679-05:00Candy Corn CupcakesWhat is one of the best things about Halloween? CANDY CORN! I'm sure by now you have seen plenty of candy corn-related recipes. I am following Peabody on Twitter, and she posted a link to her candy corn whipped cream frosting. I just knew I wanted to make it, so I did.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiNqgcsx8oRhszLp7L-aix5aWCcSr6uEDkE4bTb3nfugSDfYwi4LJYmJ4NNMaUeoeMmroRiF2jNnmhOUsZyPK-QZ7_lyeZR8pvtVAf6s9u3hgXxxULi31UWUZUToXhVy4IUdC/s640/IMG_9575.jpg" width=450 height=338><br /></center><br />I've learned you either love candy corn or you don't. What's nice about these cupcakes is it doesn't taste much like candy corn. Really it's just vanilla cake with food coloring. As for the frosting, I'm highly disappointed I didn't get a strong candy corn flavor. Honestly, if I didn't know any better, I would've thought it was regular whipped cream. <br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_Lj4ca_KGZLF9p0Se0bJm_4l13kcpLeG6EDYAgdk6qVdRjA4E8HWEYVRwBtNQ598l-y15WiSsqmxcPLvZN0NBDeqDW49cOlwgzTtuMSkxt2hOiXS_YEkZolAzltCll1yEJPY/s640/IMG_9556.jpg" height=338 width=450><br /></center><br />Then again, I didn't follow directions very well. I halved the recipe but failed to realize I was supposed to only use half of the cream to infuse with the candy corn. Whoops. Of course I didn't discover this until after I whipped it, so I just beat it a little longer with the powdered sugar. I wonder how much of a difference the plain cream and cornstarch would have made? Below I posted how I made it. You can view <a href="http://www.culinaryconcoctionsbypeabody.com/2011/09/29/candy-corn-whipped-cream-frosting/" target=pb>Peabody's recipe</a> if you want the original version.<br /><center><br /><img src=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYVpeiQTo6BYLqszOhRMk0zgOpgyWvl7g0fU3TfdVTIprLW90e6ES8tJmSu3nvtl6x68fAj22oYCtE3122CFzjpKPsPFqZq-e84CJpKudpgbIUaVDbVpR6v2M9sKMrxNEOvtu/s640/IMG_9566.jpg" height=338 width=450><br /></center><br />I have leftover frosting, even after halving it, so I need to find some more treats to bake. I did see a recipe for black velvet cake, so that may be coming soon.<br /><br />What is your favorite Halloween candy?<br /><center><br /><b>Candy Corn Cupcakes</b><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3JMW5AwuwKMRYAk3NE7w0GOx0jwA6hGnvuXY-jzQ43FgpIPTY5D1Nm-_A9IjRIbVMgb63RjZQD2o7EMp6yQ4yAc2lh-sAHEUJFEnAd8ZMcWwxrxiIAowzlnrJIF1-LSR8tEu/s640/IMG_9574.jpg" height=338 width=450><br /></center><br /><u>12 Cupcakes:</u><br />1 cup flour<br />1/2 tsp baking powder<br />1/4 tsp baking soda<br />Pinch salt<br />3/4 cup sugar<br />1/4 cup unsalted butter, at room temperature<br />2 egg whites<br />1 tsp almond extract<br />2/3 cup buttermilk<br />Red and yellow food coloring<br /><br /><u>Frosting</u> <i><b>Will need to sit overnight!</b></i><br />1 1/2 cups heavy whipping cream, divided<br />1/2 cup candy corn plus 12 for garnish<br />1/2 cup powdered sugar<br /><br />1. Preheat oven to 350F and line cupcake pan with fun Halloween liners.<br /><br />2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.<br /><br />3. In a large bowl, beat butter and sugar together until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternately beat in flour mixture and buttermilk, making three additions of flour and two of buttermilk, beating until smooth.<br /><br />3. Divide the batter into 3 parts. Leave one untouched. For the second bowl, add a few drops of yellow until it looks like mustard. For the third bowl, add a few drops of red and yellow until it is orange. Layer the batter into each cup, starting with the yellow, then orange, then white.<br /><br />4. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes then remove from the pan to cool completely.<br /><br />5. For the frosting, put the 1/2 cup of candy corn in a bowl with the cream. Cover and refrigerate overnight. When ready, strain into a mixing bowl. Beat the cream until soft peaks form. Slowly add in powdered sugar until stiff peaks form. Pipe onto cooled cupcake. Top with sprinkles and a candy corn.<br /><br />Makes 12 cupcakes<br />Source: Cupcake from <a href="http://www.amazon.com/Best-Cupcake-Recipes-Julie-Hasson/dp/0778801128" target=amazon>125 Cupcakes by Julie Hasson</a>; Frosting adapted from <a href="http://www.culinaryconcoctionsbypeabody.com/2011/09/29/candy-corn-whipped-cream-frosting/" target=pb>Culinary Concoctions by Peabody</a>Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com2tag:blogger.com,1999:blog-6407949.post-12914465211182963692011-10-02T19:29:00.005-04:002012-01-15T20:16:56.705-05:00Baked Potato SoupI knew after waking up for work this past week, I was going to eat soup for dinner because I've been blowing my nose and sneezing for a few days. What really surprised me was the energy I had when I got home from work. Usually when I felt like this, I would make some ramen and call it a night. However, I decided to take advantage of it.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJ2cccMx8T-ptFyNyVuftk_0R-Ppvp22wNhHx8SQpM-GAB_0WFKlbIUg8VmUtx0ByCP11TAdHci3LL4DK3rhJC83HYwQTqiyMJrBknn9kAflFbZ3wOyZmYe50GssvCm-fsqRn/s640/IMG_9503.jpg" height="338" width="450" /><br /><span style="font-size:85%;">Sooo...how DO you make brown soup look appealing?</span><br /></center><br />My first plan was kohlrabi soup. However, my kohlrabi was moldy!! Blahhhh. Almost grabbed the ramen, but then the bacon stopped me. Bacon and potatoes. How time consuming would baked potato soup be? I looked up some recipes real quick online. Most call for an already-baked potato. Nah, don't have time for that. What if I just cooked the potatoes right in the soup?<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeivGkCqe4cYkspJ-0B8jUezx1LIeZmu9aSFagiHCHAcT1RlH1G1Ft2h_Fd64ADo5oLQTafibO6DPtaLXUsnB8_Mxb-oVWr0wlBOrM9GQZQ1ZhHLDZtDojPDq-ico-T0j2BWO/s640/IMG_9506.jpg" height="338" width="450" /><br /></center><br />Normally, I peel my potatoes because by the time I use them, eyes are growing everywhere. Since these were still fresh, I left the skins on. I didn't cook the bacon until crispy, mainly because I LOVE when it's still slightly chewy.<br /><center><br /><b>Baked Potato Soup</b><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiOadRJVLOC3ijApD_W405Lls7jTPhzfqewNWzCN0-f9YIiEP3LBftwtzOB8PKIiPgxdYdBXNF_2VtlplW6-ijfjqwwRpxvKg9o4CN9aHiIelouopezWsmhyzP1z_UWe4VqSH/s640/IMG_9497.jpg" height="338" width="450" /><br /></center><br />3 strips bacon<br />1 small onion, chopped<br />2 garlic cloves, minced<br />3 Tbsp flour<br />1 tsp dried chives<br />Salt and pepper<br />3 cups chicken broth<br />2 large baking potatoes, cubed (peeling optional)<br />1/2 cup milk or cream<br />Chives for garnish (fresh or dried)<br /><br />In a large pot, sauté bacon until crisp. Drain but leave the bacon<br />drippings. Sauté onion for a few minutes in the drippings then sauté garlic<br />for another minute. Add flour, chives, salt, and pepper; mix well.<br />Gradually add broth and scrape up the brown bits (keep them – they add<br />flavor). Bring to a boil; boil and stir for 2 minutes (broth should<br />thicken). Add potatoes. Cover and boil for 15-20 minutes. Stir every few<br />minutes because the potatoes may stick to the bottom. When potatoes are<br />done, add milk or cream; heat but do not boil. Garnish with chives on top.<br /><br />Makes 4 servings<br /><br />Source: Adapted by meCarlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com2tag:blogger.com,1999:blog-6407949.post-38079189652387390632011-09-26T22:02:00.003-04:002012-01-15T20:16:56.732-05:00Chocolate Chip Cookie and Cream TartIf you ever visit my apartment unannounced, you’ll find cookbooks laying<br />everywhere – on the coffee table, on the kitchen table, on my desk chair,<br />on the floor, etc. When I was cleaning for my family to visit this past<br />weekend, I had about 20 books to put away on my shelf (that needs to be<br />reorganized). I love cookbooks and when I need a recipe, I tend to look at<br />pictures first.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzqWa8IxE1UXtcKh0c4_8b-OBPidZsjj1QGsHjEoSTDmGeHNMpK0YEiOGypklsn9T693EhH4QQ3EfUb88aMuYuViDSLBB9gu6phrBk3bhD0LgLZ6CXNdVSwcUL9FRldbwIulG/s640/IMG_9480.jpg" height="338" width="450" /><br /></center><br />When you read <a href="http://www.amazon.com/Essential-Chocolate-Chip-Cookbook-Meringue/dp/0811858049" target=eccc>The Essential Chocolate Chip Cookbook</a>, you can’t help but<br />drool over the pictures. After buying the book, the picture for the<br />Chocolate Chip Cookie and Cream Tart has always jumped out at me. I needed<br />a dessert for my family and decided to (finally) make the tart.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSAcpWrl-pNhUH4l20EYbekjgznSTYwurR-jRrLBUOfRv85YEz8UcgQom-doUZs3LDZukZs3g-Ose8tlBbTNn6-Xc2pyPupEuK8XMQEMFniqufqbE1mwzKsaQCB7iLepWUvtc/s512/IMG_9450.jpg" height="450" width="338" /><br /></center><br />As the name implies, it is a giant chocolate chip cookie with fudge filling<br />and whipped cream on top. You make the base in a springform pan, bake it<br />for 17 minutes (I think mine got a little too brown), then let it cool. As<br />it bakes, make the fudge filling and let that cool. After cooling both<br />parts, spread the filling on top and chill for a bit. Then you whip some<br />cream for the top and voila – a simple yet delicious dessert that is always<br />in season.<br /><center><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OIODMeY0_Qau92qXWJmpB05OvtgaCvaPgfCwrAxw9YUTKukYEmN_2dWbi1RdYR0Jv0iYewK6JYd68jx7EI9LcD1UioEDfiEzqBTbLok-o7mVJUCOk9O6-lXgxt2lfYmBduEN/s640/IMG_9447.jpg" height="338" width="450" /><br /></center><br />After being successful with this dessert, I have a few ideas I could play<br />around with. I have individual springform pans, so I want to scale this<br />down to make just one that you can share or have all to yourself. Then<br />because the base is sturdy, I want to use it for Baked Alaska.<br /><center><br /><b>Chocolate Chip Cookie and Cream Tart</b><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblwyNgA8xOFwSM0a2Bf8x4xZUhAV49BR-wdg9IHHbml29PSIgerdhI-jok-xMXJSFkG_1ZH6XWJ81I2JLLcQ2qpQe_fCIDZsNaz5jY9DuPE359YgLVRvcePRwpOlt7JOx3cGX/s640/IMG_9460.jpg" height="338" width="450" /><br /></center><br /><br /><u>Crust</u><br />1 cup plus 2 Tbsp flour<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 stick unsalted butter, melted and cooled slightly<br />1/2 cup brown sugar<br />6 Tbsp sugar<br />1 egg<br />1 tsp vanilla extract<br />1 cup semisweet chocolate chips<br /><br /><u>Filling</u><br />1/4 cup heavy whipping cream<br />1 Tbsp unsalted butter<br />2/3 cups semisweet chocolate chips<br />1/2 tsp vanilla extract<br /><br /><u>Topping</u><br />1 cup heavy whipping cream<br />1 Tbsp powdered sugar<br />1 tsp vanilla extract<br /><br />Preheat oven to 350F. Grease a 10-inch springform pan.<br /><br />Whisk together flour, baking soda, and salt in a bowl and set aside.<br /><br />In a large bowl, beat butter and both sugars until smoothly blended, about 1 min. Add egg and vanilla; beat until blended. The mixture may look slightly curdled. On low speed, add flour mix until incorporated. Mix in the chocolate chips.<br /><br />Spread the dough evenly over the bottom of the pan. Bake just until the top begins to turn golden but center is still soft, 15-17 minutes. Cool crust completely. <br /><br />While the crust is cooling, make the filling. In a saucepan, heat cream and butter until the cream is hot and butter melts. Do not let the cream boil. Remove from the heat and add chocolate chips. Let sit for 30 seconds then whisk until melted and smooth. Stir in vanilla. Let cool for 30 minutes.<br /><br />Leaving a 1 inch edge, spread the filling over the crust. Refrigerate for about 30 minutes to firm. Remove from the pan.<br /><br />Next, make the topping. In a large bowl, beat the cream, powdered sugar, and vanilla until firm peaks form. Spread the whipped cream over the chocolate filling, mounding it slightly in the center. Serve immediately or refrigerate until ready.<br /><br />Source: <a href="http://www.amazon.com/Essential-Chocolate-Chip-Cookbook-Meringue/dp/0811858049" target=eccc>The Essential Chocolate Chip Cookbook</a>, p. 58Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com2tag:blogger.com,1999:blog-6407949.post-73284145902442012572011-09-16T20:18:00.003-04:002012-01-15T20:16:56.758-05:00Peach Honey JamWhat’s the best way to preserve summer? In a jar, of course! When I asked<br />for peach recipes, most people replied I should make jam. I’m not a big jam<br />eater, but I figured I would make a small jar for myself and give the rest<br />to my parents.<br /><center><br /><img src="http://farm7.static.flickr.com/6075/6154364536_14c52acfcf.jpg" height="431" width="500" /><br /></center><br />At the farm, they have a store where you can buy already-picked produce and<br />related food items, such as jams and breads. One item they had to sample<br />was a peach honey jam. I really enjoyed it, so I decided that’s the type of<br />jam I wanted to make. I couldn’t find a recipe for peach honey jam, but I<br />read you could sub out some sugar for the honey, as long as you don’t put<br />too much in. Since I cut the recipe in half, 1/4 cup of honey was plenty.<br />No more, no less.<br /><br />I took it to work so I could make breakfast there (one perk of working in<br />an office environment). I shared with a few coworkers, who seemed to really<br />enjoy it.<br /><center><br /><img src="http://farm7.static.flickr.com/6076/6154357790_e582698005.jpg" height="338" width="450" /><br /></center><br />I’m not perfect when it comes to canning, so I suggest you research a bit.<br />I had one out of two seals pop on me. That just means although the jam was<br />still edible, you needed to refrigerate it so bacteria doesn’t grow. What I<br />can tell you is as long as the jars are not cracked, you can get them cheap<br />at local flea markets. It’s the lids and bands that you need to keep<br />replacing, which can be found at your local store, including Wal Mart.<br /><br />Since I ran out between making it and writing this post, I made another batch of jam last night. Instead of honey, I added some cardamom pods (perhaps one pod too many). I always forget I have ground CORIANDER, not cardamom, so at the last minute, I had to hurry up and break and grind some pods. It's hard to taste as you cook jam because it's so darn hot, but if you put a bit on a plate from the freezer and let it cool, you can taste that way. You can experiment with other spices, such as cinnamon, nutmeg, allspice, whatever you're in the mood for. Be sure to tell me in the comments your favorite jam combination!<br /><br />Be sure to check out my guide on <a href="http://chocolatemoosey.blogspot.com/2011/09/how-to-peel-peaches.html" target="peel">how to peel peaches</a>.<br /><br /><center><br /><b>Peach Honey Jam</b><br /></center><br /><br />1 quart peaches (I guessed it to be around one pound), peeled, pitted, diced, and crushed<br />1/4 cup water<br />2 1/2 cups sugar<br />1/4 cup honey<br /><br />Before making the jam, bring a giant pot of water to a rolling boil. This will be used to sterilize your jars. Boil the jar, lid, and band for at least 10 minutes. Let dry before filling. Do not touch the rim, lid, band, etc so you don't risk contaminating them. Once all of the jars are sterilized, dump the water. Rinse out the pan and refill.<br /><br />Also, put a small plate in the freezer. This will be used to test the thickness of the jam later.<br /><br />Combine peaches and water in a large saucepan. Cook gently 10 minutes. Add sugar and honey; slowly bring to a boil, stirring occasionally until the sugar dissolves. Cook rapidly until thick, about 15 minutes. <b>Be careful!</b> When you stir, it may want to splash. If you get hit, just run your hand until cold water. Also, do not leave your pot unattended. Mine tended to boil up, so I had to keep stirring to stop it from boiling over. When in doubt, wear an oven mitt.<br /><br />Meanwhile, bring the giant pot of water back to a boil. You will use this to finish the sealing process.<br /><br />After 15 minutes, take the plate out from the freezer. Place a small spoonful on the plate and tilt. If it is too runny, cook another 5 minutes. I found that mine didn't thicken up nicely; however, when I stored the jam in the fridge after opening, the jam did become a nice consistency. I wouldn't cook it much longer than 20 minutes because the jam will start to burn on the bottom.<br /><br />When the jam is ready, grab a ladle and fill each jar up to the rim. Wipe off the opening with a dry, clean paper towel. Secure lid and rim. Submerge each jar into boiling water for 15 minutes to finish sealing. I've laid my jars on their side during boiling since standing them up doesn't completely submerge them.<br /><br />Let dry and cool for 18-24 hours. The seal is set if you push down on the top and nothing pops back. If a seal is broken, store in the refrigerator.<br /><br />Hard to say how much this makes, but I filled up a medium and small jar. Think small batch.<br /><br />Source: Adapted from Ball Blue Book, 1969 page 79<br />---<br /><br />Can't get enough peaches? Check out these past posts:<br /><br /><a href="http://chocolatemoosey.blogspot.com/2011/08/chocolate-peach-cheesecake.html">Chocolate Peach Cheesecake</a><br /><a href="http://chocolatemoosey.blogspot.com/2009/03/tuesdays-with-dorie-blueberry-peach.html">Peach Crumb Cake</a>Carlahttp://www.blogger.com/profile/12025668242061549796noreply@blogger.com0