Camping: Dessert Apples

So... I wanted to also find a simple dessert that wasn't too heavy.  My boys will sit and eat apples all day if I let them, so I decided to find an easy apple dessert.  Searching all my pins - and success!!

INGREDIENTS:
Apples: peeled and sliced, not too thin
Few tablespoons of lemon juice
Brown sugar
Marshmallows
((Forgive me for not measuring my ingredients.... by now you should know I don't like to measure unless it's absolutely necessary.  lol))

DIRECTIONS:
* Peel and slice apples ahead of your camping trip.  Lightly coat with few tablespoons of lemon juice to keep them from browning.  (I made my apples the day before camping and we ate them on day 2 of  camping and they still weren't brown.  Yay!)
* Place all your apples in a pot safe to use on the grill, or over an open flame
* Put a good amount of brown sugar on top of the apples.... I'd say I did about a cup over my 5 apples
* Top with a handful of marshmallows.... stir all together.
* Cook over the grill until the apples are tender then devour!!

Man.... my boys were SO happy eating this... warmed up their tummies on such a chilly camping night!

PB&J Crunchy French Toast Sandwich

Again... like I've said before, I like Guy Fieri!  I was watching an episode a few days back and it was a fried foods special.  I thought, this one will be good to watch, but I should stay away from all the fried-goodness he's showing us.  HOWEVER - this morning, I just happen to have all the things to make one of the dishes and my boys were being good.  So then I thought, I'll make a 'special' peanut butter and jelly sandwich for them, for breakfast, since they absolutely love PB&J's!  I was unable to find Guy's original recipe from the show, but it wasn't too difficult, and I figured I could remember and wing my way through it.  So.... YUMMY.... here it is!! 

Peanut Butter and Jelly Crunch French Toast Sandwich

I crushed up 1/2 box of frosted flakes really well in my Ninja chopper.  Placed it in a large bowl.

Next I whisked together 1 1/2 C milk, 4 eggs (I'm making 4 sandwiches), cinnamon and vanilla extract.

Now it's time to make the sandwiches.... like normal.  My boys usually use grape jelly, but for this, I used strawberry preserves.  YUM!

Then.... just like french toast (sort of) I carefully dipped each sandwich into the milk/egg mixture then the frosted flakes mixture.  Making sure to gently press the cereal onto the sandwich, in hopes of them adhering.

Next melt a good sized blob of butter in a medium sized skillet.... about 1 - 2 Tbsp of butter.  Once melted and the skillet is super hot (but butter NOT burnt) put the sandwich in.  Try not to be a flipper.... or it'll just soak up the butter and not get crispy.  Let it sit for a bit... until slightly golden on the bottom.  Then flip and heat until golden brown on both sides.

 Once it's finished - I LIGHTLY salted the top of the sandwich and let it cool.  

I then cut it into small squares.

Once they were room temperature, we all sat down with our totally un-healthy sandwiches and glasses of milk..... and ENJOYED every bit of it!  

Each one of my boys asked if we could have it again tomorrow.... then again after.  I had to, sadly, tell them no.  There's no way we can eat this more than once every 6 months.... 

However, it was SUPER DELICIOUS!!  

SUPER, DUPER DELICIOUS!!!

Rhubarb Custard Cake

I have about eight mounds of rhubarb in my garden (which is otherwise pretty scarce due to the horrible weather here in South Dakota!) and I've noticed it's screaming at me to be picked.  I went out and got a little over 10 cups of rhubarb picked.... still leaving much more to enjoy later!  (I'm a newbie when it comes to growing/picking rhubarb... these just happen to come with the house we've recently moved into.  Yay me!)

So I decided to spend quite a while on Pinterest with a specific search in mind - this time.  Rhubarb recipes!!  I could make the same 'ol cake I already know how to make, but I thought I'd change things up a bit, since I know I'll have more opportunities to make wonderfulness later.  I came across this wonderful custard type cake.... made a few alterations and it turned out amazing!!! 

INGREDIENTS:

1 box cake mix - vanilla flavor (and all necessary items to make cake)

sprinkles of nutmeg

roughly 3 C of chopped rhubarb

1 1/2 C sugar 

2 C of vanilla coffee creamer

DIRECTIONS:

1) Make cake according to instructions and sprinkle a bit of nutmeg into the batter.  

2) Pour into greased cake pan... I wanted them to be more bar-ish than thick cake-ish, so I split my batter into a normal sized cake pan and a smaller size brownie pan.  That way, I would have more rhubarb-to-cake ratio - - tartness is wonderful!

3) Mix together the chopped rhubarb and all the sugar.... let sit for a moment, then pour over the batter.  Do not mix or stir into the batter.  Just plop it on top.

4)  Carefully pour the creamer on top of the rhubarb.  Again, do not mix or stir... just let it sit.

5)  Bake 'cake' according to the box instructions... when a toothpick comes out clean, it's done, like always.  

** The rhubarb and cream will form a custard-like yumminess and sink to the bottom... the cake bakes to the top and comes away from the sides of the pan.  So don't expect it to look exactly like your normal cake will, when it comes out of the oven.  

My boys ate this up!!  It's not too sweet or sugary like some desserts turn out to be - - and the rhubarb gives it just enough tartness to make you happy!!  

YUM!! 

Enjoy!

Trinidad Food

So... it's holiday season and our good friend is from Trinidad.  He is so far from home, missing his family and their food.  We have him over for supper time to time and he keeps talking about how wonderful trini food is, so I thought I'd do my research and see what I could find.  I actually came across quite a few yummy looking recipes websites - so I decided to invite our friend over for another supper and surprise him.

I will say - - I did NOT deviate from any of the recipes, because I had no clue what I was doing, and I wanted it to be authentic as possible.  So here's the website where I got all the recipes.  I've tried a few other of her recipes, as well, they are wonderful!!!

http://www.cookingwithria.com/

Here is the plate of food I made.  It ALL turned out absolutely wonderful!!

On the plate: 

Jasmine Rice (on bottom)

Callaloo (green stuff)

Stewed Chicken (on top)

With... Macaroni pie (This was MY FAVORITE!!)

I also made (but didn't get a picture of....)

Mango Chutney (with bits of croissants to act as a pholourie) 

Sawine for dessert - - super yum!!

Fig punch to drink (in Trinidad they call banana's figs, who knew?)

Again... I got all of the recipes from that wonderful lady, in the link I shared above.  I suggest you use that page if you want authentic recipes, because our friend almost cried when we handed over a plate of trinidadian food.  He said, "Just like my mom makes....."  That almost made me cry!!!

Creamy Peanut Butter Topped Brownie

Well... Christopher loves, loves, loves brownies so I am continually trying to find new things to do with them.  Things to add, mix in, top with or things to just completely transform them all together.  Because..... Chris loves brownies and I love Chris.

And.... I love Peanut Butter!  So what could be better than combining brownies and peanut butter??  Yumm!   I looked around and found something similar on Pinterest.  I looked at that recipes and it called for Peanut Butter chips.  I'm not a fan, so I improvised and dabbled to make my own.  However, you want to try the other recipe, here's the link:
http://allrecipes.com/recipe/brownies-with-peanut-butter-fudge-frosting/detail.aspx

However.... here's mine.  Mmm Mmm Mmm.

SO EASY:
1) Make your favorite brownie mix like normal.  (Yes, from a box.... why not?)

2) Mix together in a bowl: roughly 2 to 2 1/2 cups of your favorite peanut butter (Jif is awesome, for me!) a whole can of Sweetened Condensed Milk and a few Tbsp of milk.  Use a hand mixer or your arm will get tired very quickly... that peanut butter is thick!  Add in the milk a few Tbsp at a time until it's a nice, spreadable and wonderful creamy consistency.

3)  Once the brownies have cooled slightly, top with PB goo.  The brownies can be a little warm, but if it's too warm then the PB will just slide right off.... no good.

Slice & Eat!
Yummy!!  

Chris was very happy to get some brownies..... just make sure you have a nice glass of milk to drink with it.  You'll need it!!

Enjoy!

Lemon-Raspberry Cake

I always tend to have interesting things on hand and I was in the mood to make something sweet today.  I put together these things (after sending my husband to the store for fresh raspberries, of course.  Who honestly has THOSE on hand??)  Then I just started making......  

Lemon-Raspberry Cake

INGREDIENTS: 

Boxed lemon cake

Favorite cream cheese frosting

Raspberry pie filling

Raspberry Jello

3 C Whipped Cream

Fresh Raspberries

Make lemon cake according to directions... let cool.

Once cooled - room temperature, use a plain 'ol butter knife and make many, many slits in the cake.  I went one direction over the whole cake, then made X's, going the other directions.  Doesn't really matter how you do it... just make a lot of slits.  

Make the raspberry jello according to directions, but only use 1/2 as much boiled water and 1/2 much cold water.  Let it sit on the counter until needed - - which is now.  Take a large spoon and 'pour' over the cake, making sure to cover the entire cake and drip a little down the sides.  I had a little left over, but you can use it all if you wish.  

Yum!!

Slather a nice, thin layer of the raspberry pie filling on top of the cake.  I didn't want too much, because the combination is already pretty tart, but it's all there if you want to use it all.  

Mix together the whole container of cream cheese frosting (I don't recommend the specific kind that I bought, Pillsbury Whipped Supreme.  For some reason it was sort of bitter and tasted like funny powdered sugar.  Nonetheless....) mix it with about 3 cups (or a whole, small container) of cool whip and about 3 tbsp of milk.  Should come out light, creamy and easy to spread.  Carefully smother the top of the cake with your new frosting.  Use a light touch, though, or you'll end up 'dragging' the pie filling into the frosting, then it'll be pink and smeary and not look cute at all.  

Complete with a layer of fresh raspberries on top and slightly push down, into the frosting.  Just so they are 'secured' a bit.  Let it all cool some more, settle into each other and wait.  Just wait.... 

Then cut out a piece and enjoy.

It was tart and sweet and oh so yummy!!! 

Enjoy!!! 

Oh, Paula. Glazed Burger Beast!

So... I'm watching the Food Network channel like I do everyday.  I go back and forth sometimes, just to see what they're cooking and if it makes me hungry.  I stopped on Paula Deen's show today.  It caught my attention and looked absolutely yummy and absolutely horrific all at the same time. 

I wasn't sure if she was suggesting we actually make something like this and then actually eat it, or if it was a segment on what not to eat, so that her viewers can maintain their healthy lifestyle.  Then it occurred to me... well, it's Paula Deen.  The most beautiful, blue-eyed, southern momma on the Food Network channel.  However, anyone that keeps up with controversies in the news will know Paula Deen is not known for her healthy recipes.... only known for her scrumptious, decadent, gravy-smothered, butter-soaked combinations of southern goodness.  

Apparently her ladies were going to get together for a brunch and she needed to make a delicious burger.  So she came up with this - - bacon.  Eggs.  Burger.  And Glazed Doughnuts.  Yup.  YUP!

Online - there's enough controversy surrounding their burger to make you want to try it, just to spite all the health-freaks out there that enjoy blaming poor Momma Deen for how chubby America has gotten.  It's not her fault.  I can watch a million different cooking shows, each making my mouth water and I still have the ability to decide which recipe I'm going to try and which I'm going to enjoy from afar.  Far far afar.  

The blue-eyed beauty tempts me once again, with a burger on a glazed 'bun'.... but I, myself, have a weight problem and know this would clog my arteries and get stuck in my ass.  No one is making you eat this, just because Paula Deen made it on her show or fed it to her brunching ladies.  I'm sharing this with ya'll... cuz it looks SO yummy but does, actually, look like death on a plate.  

Want to see the show yourself?? 

http://www.foodnetwork.com/recipes/paulas-home-cooking/the-ladys-brunch-burger-recipe/index.html

If you try it and it's yummy.... let me know.

No judgement from me.

Birthday - Red Velvet & Cheesecake Cake

Hey everyone!  Today is my husbands birthday and he loves Red Velvet Cake.  I don't know why, I don't see the appeal, it's very bitter and blah to me, but he loves it.  So.... I thought I'd mix his favorite and MY favorite (cheesecake) and see how things turn out.

I searched the internet for awhile and found many recipes but I mostly stuck to just one.  I used this cake recipe AND cheesecake recipe.  For ingredients and instructions - check this out: 

http://galexicupcakes.blogspot.com/2011/02/ultimate-red-velvet-cake-cheesecake.html

I have made many, many different types of cream cheese frosting on my own and I always taste the powdered sugar.  I am MUCH better at just adding yummies to already made frosting, if needed.  So for this cake, I just used store bought, creamy cream cheese frosting.

I bought a spring form pan (finally) just for this project and was super excited to use it.  I can't believe how much easier everything was and even more fun!!  Can you believe it?  It made cooking more fun.... no, BAKING!  I hate baking, to be honest and now it's fun.  LOVE my spring form pan!  I used it on all three layers... the 2 with Red Velvet and 1 Cheesecake.

May I mention - - do you have ANY idea how much 2oz of food coloring is?  I thought I'd be fine with my normal red that comes in the 4 pack, it was full, I'd be good.  Right?  Nah... that's only 0.3oz.  What the hey?  I had to make an extra run to the store (across the street.... lol) to get two large bottles, 1oz each, of red food coloring.  Holy cow - that's a lot!  My hands look as thought I had a bloody run in with an intruder. Luckily I changed my shirt before I started.  Anyhoo - enough on that.

I'm not a layer person.... (remember the orange layered cake - Jan '12??) .... but I followed these instructions to a T and it turned out great.  I'm proud.  I had to trim a little bit around the edges, but all 3 layers stuck together and were completely servable and edible.  Yay!!  Success!!  (Now, the visual appearance of the outside was not so fancy, but I hid most of that with pretty red sprinkles!!)  

This cake was a bit rich for the little ones - I just ate the middle cheesecake layer.  However, the birthday boy enjoyed it.  Hope he plans on eating the rest.  xoxo

Better Than Sex Cake.... Really?

Well.... I've heard about it quite a bit, I've done my research and found many different recipes for it - like most delicious desserts, there are many ways to put it together.  I have to admit - this cake was totally yummy however I can't totally stand behind the given name.  But it sure was better than something... hm.  Here's the version of this cake that I tried... hope you enjoyed it, too!!

** Picture came out so blurry... what a shame! **

INGREDIENTS: 
Chocolate cake (& necessary items to make said cake)
1 can sweetened condense milk
1 small jar of hot fudge topping / sauce
1- 8 oz tub of Cool-Whip
4-5 crushed Health bars

DIRECTIONS:
1) Make cake according to directions on the box

2) Once out of the oven, while still warm, poke large holes all over the top with handle of wooden spoon.  Poor whole can of sweetened condensed milk over the whole cake.  Let it cool completely.

3) Pour fudge topping over the whole top of the cake in an even layer.  Next spread on a layer (thick or thin) of the Cool Whip and then top whole cake with the crunched up Heath bars.

That's it.... Yumm, huh?  I really enjoyed this cake, and also got a number of different ideas on new cakes while making this one.  When I try one of my idea-creations, I'll definitely post them on here and let you know if it's good or fail.  Hehehe - either way, in my house, it'll get eaten.

Hope you're cake is better than something.... 

Just not better than sex.

That'd be a shame!

New York Cheesecake

I LOVE cheesecake!  It MAY be my very favorite type of dessert.... at the moment.  I'm sure once I try another totally yummy sugary dessert, that one will be my favorite, but for now... it's cheesecake.  My husband Chris, who always thinks about me, picked me up a Desserts cookbook at TJMaxx on sale one day and I immediately fell in love with it.  Why?  Because it's cover is bright red strawberries and has a bit of padding on it... as a book, in general, it's very appealing.  When I finger through the recipes - there is a variety of yum's.  From delicate to homey, from hard to oh-so-easy.  I love this book and made a vow to myself to make more and more from it.

I've made this cheesecake for my family so many times, but we tend to eat it so quickly I never remember to take a picture.  Once I do - I'll post my own, instead of using this generic (yet still scrumptious-looking) picture I got from google.  So... before I continue to repeat myself with how incredible this certain cheesecake is... let me share the recipe: 

INGREDIENTS:

6 tbsp butter

7 oz graham crackers, crushed

sunflower oil (for brushing)  (Any sort of oil will work, really)

1 3/4 C cream cheese

2 large eggs

3/4 C superfine sugar (I've used regular sugar & sugar that I've put through a grinder, it all works...)

1 1/2 tsp vanilla extract

2 C sour cream

DIRECTIONS: 

1) Melt the butter in a pan over low heat.  Stir the crackers, then spread in an 8 in springform pan brushed with oil.  (I used a plain 8in pie pan, works just fine!)  Place the cream cheese, eggs, 2/3 of the sugar, and 1/2 teaspoon of vanilla extract in a food processor.  Process until smooth.  

2)Pour over the cracker base and smooth the top.  (I shake it gently side to side to smooth the top, works wonderful!)  **Depending on the topping I'll make for this, I tend to add a little bits of shaved lemon rind onto the crust before I put the cream cheese layer on... it's all on taste.  Play with it, that's the fun of cooking! ** 

3)Place on a baking sheet and bake in a preheated oven, 375' for 20 min until set.  Remove from oven and leave for 20 to cool.... leave the oven switched on!

4) Mix the sour cream with the remaining sugar and vanilla extract in a bowl.  Spoon over the cheesecake.  Return to the oven for 10 minutes, let cool, then chill in the refrigerator for 8 hours or until set.

The finished cheesecake will show you two obvious layers and it's SO delicious!!  Top with any fruit topping of your choice... go wild, keep it simple or just eat it plain... it's that good! 

 Here's the cover of the book - in case you want to look for it.  Mine automatically opens to the cheesecake on page 190 because that's the most used recipe in the book!

Love the yum!!

Old Fashioned Orange Layer Cake

I enjoy baking but I'm not good at it.  Measuring specifics.... timing things in the oven.... and truth be told, I'm quite afraid of sticking my arms in the oven (I've often had Chris do it for me, which he's more than happy to do. Not sure why, guess he feels needed when I cook, now.)  But I try.  I try and try and try and things still don't turn out perfect, just like this cake.  Boy does it taste good, my execution however has quite a bit to be desired!!!

Old Fashioned Orange Layer Cake

(.....for the cake)
2 C granulated sugar
1 C soft butter
5 eggs (at room temp)
1 Tbsp grated orange zest
1/2 C orange juice
2 1/2 C self-rising flour
1 C milk

(.....for the icing)
1/4 C butter
1 Tbsp grated orange zest
1/3 C orange juice
1 lb powder sugar

1) Preheat (PH) oven to 350', grease and flour 2 9" round cake pans.

2) Combine sugar & butter, cream well with mixer.  Add in eggs & orange zest.   Once creamed, add in the flour and milk, alternating; beat well & pour into the two round pans.

3) Bake 22-25 min (mine had to bake over 35min, so adjust accordingly - using the toothpick trick.)  Cool in the pans for 15+ min, remove from pan & cool completely.

4) Mix all the icing ingredients together but only 1/2 the powder sugar - on low with your mixer.  Gradually add the rest of the sugar in, while mixing.

5) Put the icing on top of 1 cake (about 1/3 C).... layer the cake & ice the whole cake, top & sides!

And you're done!   Hopefully yours turns out a bit better than mine, but tastes just as good!!  Looks bad, taste yummy!

Gingersnap 'Dipping' Cookies

I previously wrote about the Pum'kin Dip... well, the bestest thing in the world that goes with that??  Gingersnap cookies!  I shaped these into long oval 'dipping cookies'... and I tell ya, it was not the most appetizing to look at before they went in the oven.  (Ah-Hem!)  However - when you vary the cooking times, you can get good soft cookies and nice crunchy ones, too! 

Gingersnap Dipping Cookies

3/4 C butter, room temperature
1/2 C brown sugar
1/2 C white sugar
1/4 C molasses
1 large egg
1/2 tsp vanilla extract
2 C all purpose flour
1/2 tsp baking soda
1/4 teaspoon salt
1 1/2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves

** garnish: cinnamon sugar mixture **

1) In a bowl, beat the butter and sugars until light and fluffy (about 2 - 3 minutes) with an electric mixer. Add the molasses, egg, and vanilla extract and beat until well blended. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm. (*** Side note: My mixture came out quite sticky & gooey, after almost an hour.  It posed a problem when forming the dipping shapes, however still turned out and tasted great!)

2) PH the oven to 350' F.   Line two baking sheets with parchment paper.

3) Put about 1 C of white sugar in a bowl & mix with a descent amount of cinnamon, until it's pretty.  (A little help on this step never hurts! )  

Roll the dough into long, oval-like shapes about 1 1/2 to 2 in long, then roll the dough into the sugar/cinnamon mixture, coating them thoroughly. Place on the baking sheet, spacing about an inch apart or so.  You may flatten the cookies a bit with anything around that works. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. 

** Follow the recipe posted previously for the Pum'kin Dip and use these 2 together... it's super yummy!!**

Pum'kin Dip

It's almost Thanksgiving time and pumpkin always seems to put you in the mood for the holiday season.  (Well... me and everyone else I know, except for Chris.  He seems very adamant that everyday is the same and his mood won't change.  We'll see about that. )

Pum'kin Dip

8 oz cream cheese, softened
1 16oz pkg powdered sugar, sifted (I've never sifted anything, don't know how... but it says to do it.)
1 15oz can of pumpkin
2 tsp ground cinnamon
1 tsp ground nutmeg
Gingersnaps

1) Place the cream cheese in a medium bowl.  Beat w/a mixer until creamy and light, on medium speed.

2) Add the powder sugar gradually and beat until blended.  Next add in the pumpkin, cinnamon, nutmeg; beat until well blended.

3) Cover w/plastic wrap and refrigerate for at least 2 hours to allow the flavors to blend.  Serve with the gingersnaps. 

Mmm Mmm Mmm!!!