Monthly Archives: October 2011

by | October 26, 2011

Halloween Cupcake “The Mummy”

 

Make your basic cupcakes.  I used Red Velvet cupcakes.   Kids love to create their own Halloween Mummy,  because the Mummy wrapping does not have to be perfect.

What you will need.

Baked cupcakes

Piping bag and Tip 47

Tip 47 for piping

 

 

 

 

 

 

Prepare buttercream frosting or cream cheese frosting.

Make your own homemade frosting or use can frosting,

M&M for eyes ( blue, brown or green M&Ms)

cupcake cups ( holders)

Spoon frosting in piping bag using tip 47

Wrapping the Mummy face  with frosting ,  does not have to be perfect because the “Mummy” was buried  thousand of years ago and his wrappings are a mess.  Kids love to know this!

 

Frost cupcakes when cupcakes are completely cool.

 

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by | October 26, 2011

Halloween Cookies — Pumpkin pops made with Oreo cookies

This is a fun and easy recipe.  Kids love these cookie pops!

What you will need.

1.  one bag of Oreo cookies ( double stuff cream )

2. 1 bag white or orange chocolate chip melts  ( Wilton Candy melts 14 OZ bag).

3. food coloring  red & yellow  for Orange ( a few drops)

4.paramount crystals (  cost under $3.00  edible wax  to smooth chocolate )

5. Styrofoam  a block to hold the pops

6; sprinkles or black royal gel for painting a face on the pumpkin

7. green tick tack or half of a green  large sprinkle for the pumpkin top, Be creative and use green jelly gum drops or cut up green licorice

Oreo Halloween cookies

 

 

Directions.

Gently twist the top of a Oreo cookie and place the lollipop stick on the cream stuff.  Replace the top gently ( easy to break ) and press down.  Continue until you have the desire number of pops.

Place  the pops on a tray with wax paper ,  freezer for 10-15 minutes.

Melt the chocolate disks in a double boiler or use your microwave according to direction on the package. Make sure the chocolate is melted with a ribbon consistency . If too  thick add 1 teaspoon paramount crystals. (  edible wax chips that sells for under $3.00 ). Some mention to use vegetable oil but it does not work for me. I ve tried it.

Hold the pop over the chocolate  bowl and spoon chocolate over the pop. Gently tap your arm that is holding the pop,  for the excess chocolate  to stop dripping.

Dip the cookie pop  into sprinkles  than place on the Styrofoam block to dry.  Or

Place on a Styrofoam block. When pops are dried,  you can start painting faces on the pumpkins .   Pops should be completely dried before covering in a candy bag.

 

 

cookies in candy bags

 

Treats for kids

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by | October 25, 2011

Halloween Sugar Cookies

Ingredients for sugar cookies cutters

2 cup sugar
1 1/2 cups of soft butter
1 tsp. vanilla, lemon, or almond flavoring
1/2 cup milk
2 tsp. baking soda
5 cups flour
1 tsp. salt
dash nutmeg
Cream sugar, egg, and butter.  Stir in vanilla. Dissolve soda in milk and add to creamed mixture. Mix flour, salt, and nutmeg together, and then stir into creamed mixture.  Cover and chill about 2 hours or overnight.
Roll out dough on a flour surface.  Place cookies about an inch apart . Use your favorite holiday cookie cutters.
Candy corn cookies
 Note:  Icing frosting should be added after baking, toppings can be added while icing is still soft.

Yield 30 cookies.

 

Easy Sugar Cookies Icing

Ingredients

  • 1 cup confectioners’ sugar (  white powder sugar )
  • 2 teaspoons milk ( any milk )
  • 2 teaspoons light corn syrup ( clear )
  • 1/4 teaspoon almond extract*
  •  mix  assortment  of Holiday food coloring
If you like lemon use a lemon extract flavoring,*

Directions

  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Mix  in corn syrup and almond extract until icing is smooth and glossy.
  2.  If icing is too thick, add more corn syrup or a little milk
  3.  Separate bowls, and add food colorings to each to color you will be using for the cookies.
  4.  Dip cookies, or paint them with a brush.
  5. If more icing is need, it is easy to make it again.
Ghost eyes are black dried currants
bat eyes are white pearl “nonpareils”
candy corn tray with corn sugar cookies
~HAPPY HALLOWEEN~

 

 

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by | October 21, 2011

Tuna Salad with granny Smith Apples and sliced Almonds

 

Tuna salad with flaxseed and cranberries

This is not your Mother’s tuna salad.  This tuna salad is full of goodness with wonderful bits of crunch and sweetness.

ingredients: serves 2

1 can  Trader Joe’s tuna  (serves 2) add another can if more than 2 persons

1 teaspoon extra virgin olive oil

1 teaspoon fresh lemon juice

1 large granny Smith green apple diced

1/4 cup diced red onion (purple) or white onion

2 tablespoons  dried cranberries

2 tablespoons golden raisins

sliced almonds or chopped walnuts to your liking or 1/2 cup of nuts

1 tablespoon Golden  flaxseed

1/4 teaspoon celery seeds(optional)

Mayo to your liking.   I use  2 tablespoons  Kewpie Mayonnaise (Japanese brand) instead of mayo add lemon juice and 2 teaspoons of extra virgin olive oil

1 bag Organic baby arugula

sea salt  and fresh ground pepper

 

 

Directions.

Diced apple and onion.   In a small bowl,  add lemon juice plus 1 tablespoon of water and dip apples so oxidation does not turn apples brown.  Set aside .

Drain water from tuna can.  Add tuna into a mixing bowl with diced ingredients.   Mix all other ingredients with the tuna fish mixture.  Mix well , adding mayo to your liking.  Try to keep it on the dry side.  Add salt and pepper to your liking.

Using a small cup or bowl add tuna salad into the cup,  press down and turn it upside down on the arugula.   Garnish with sliced almond,  cranberries and raisins around the greens.

Can be served with a hard boil egg sliced in half.  Sprinkle more flaxseed as a topping.

 

NOTE:  Keep  cans  of  Tuna in the refrigerator.   You will save refrigeration time when making a salad.   Refrigerate salad until ready to serve.

Enjoy <3

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by | October 19, 2011

Pumpkin Butter delicious on a toasted Baguette

 

Pumpkin Butter a taste of Autumn

Pumpkin butter is a delicious spread on a crusty toasted baguette.   Another way to spread pumpkin butter is on  pumpkin spice pancakes.   No matter where you are it will feel like Autumn, when you bite into something made of pumpkin!   Make this easy spread and give to friends with a fresh-baked  baguette,  if you are dropping by as a guest for a meal.   A unique treat for the holiday season.

A must for Thanksgiving day,  lovely on pumpkin muffins,  a snack before the great dinner.

Pumpkin spice pancakes top with pumpkin butter

Ingredients: Cut the recipe in half  if it is only for you or a small family.

7 quarts Pumpkin  puree  or using a fresh pumpkin  ( How to cook is posted below) *

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon ground allspice

5 cups sugar

If Giving as Gifts:

6 pint Jars

6 canning lids

6 canning rims (rubber)

tongs

Boil all canning material in a large pot of water.  Make sure all jars are cool to room temperature for about 3-4 hours. before adding the pumpkin butter.

In a large saucepan  mix all the ingredients  and bring to a boil.  Reduce the heat to low.   Simmer about  35 – 50 minutes until it thickens.  Stir frequently.

You can also use a microwave.  Using an oven glass dish, combine all ingredients except the pumpkin.   Cook for 3 minutes. Stir and remove the dish.

Add pumpkin and mix the ingredients well.  Set microwave on high and cook mixture for 5 minutes.  Once  cooked, removed stir and make sure all is mixed well.

Cool pumpkin butter before refrigerating and refrigerate for several hours.  If you are going to jar the pumpkin butter for gift, once the pumpkin is a little cool  (at this point do not refrigerate)

fill the jars when pumpkin is lukewarm . The pumpkin butter  stored in glass jars will be good for 2 weeks in the refrigerator

Tip: When giving the pumpkin butter as a gift, advise the recipient that the jar is not sealed and should be refrigerated and consumed quickly.

You can freeze pumpkin butter for up to several months in a plastic container.

Pumpkin butter should be used within 2 weeks if giving as gift because due to the low acidity of any kind of squash, pumpkin butter  puree are susceptible to ” botulism” and other bacteria. Avoid canning pumpkin butter or storing it for an extended  period of time.

 

Pumpkin butter i taste great on yams or sweet potatoes

 

A taste of Autumn

A Taste of Autumn

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by | October 18, 2011

Avocado and Cilantro spicy Jalapeno sauce, dip or dressing

 

Thick cream and spicy avocado topping.

I make this easy avocado dressing for salads,  if you like a little spicy kick, try it.  The dressing bring out a unique flavor with chicken and steaks .   It is a thick and creamy sauce or dressing that you will be craving it because you can add this avocado sauce to just about anything.  Add a  tasty  taste to eggs for  brunch or try it on your favorite sandwich.  A recipe to keep.

 

Ingredients:

2 Miami avocados (very large avocados)  or 5 normal size  avocados

2 large cloves of garlic diced

2  jalapeno chilies diced

2 cups cilantro  de-stem  (coriander)

sea salt  according to taste

juice of one large lemon or 2 limes

Directions:

Wash the cilantro in running water,  use a paper towel to dry it .

Mix all in a blender adding,   3 tablespoons bottle water.   Add salt to taste.   If you like a hotter flavor add more diced jalapeno.

Enjoy.

 

 

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by | October 18, 2011

Old Fashion Ginger snap cookie made with molasses

 

What are cookies made of?  Sugar and spice and everything nice,  these cookies are cookies grandmothers use to make.  A Southern cookie that is chewy and soft with a crunch top.

Molasses cookies are also known as Ginger snaps.  Molasses cookie can be made with a sugar topping,  cheese frosting or with icing.  For a large cookie bake a little longer and less baking for soft cookies.  For a nice chewy center,  remove freshly baked cookies from  the cookie sheet and place cookies on wax paper to cool.

If you want a firm crunchy cookie, place cookies on a wire rack as soon the cookies are freshly baked from the oven to cool.

I attached several photos for ideas. Enjoy <3

 

Easy vanilla icing

ingredients:

3/4 cup butter (shortening use to be used back in the days)

1 cup white sugar

1 large egg

1/4 cup dark molasses

2 cups sifted flour

1 teaspoon baking power

1 teaspoon baking soda

pinch of sea salt

1/4 teaspoon all spice

1 teaspoon  ground ginger

1/8  teaspoon nutmeg

1/8 teaspoon  ground cloves

1 teaspoon cinnamon

 

Topping: Icing  or  sugar

sprinkle pearl sugar on cookies for a crunchy tasting cookie

 

 

Directions: For cookie  Oven 375 degrees   Bake  8-12 minutes

Whip butter and eggs using an electric beater or your kitchen aid.  Add  sugars and molasses a little at a time.  Mix in all other ingredients.  Chill cookie dough for about one hour before making cookies.

Prepare  a lined cookie sheet with parchment paper.  Using your hands,  roll small balls of dough and flatten out cookie on a cookie sheet. (does not have to be completely flat, cookie will spread).

Place each cookie 2 inches apart.   Sprinkle with sugar before baking or use icing once cookies are completely cool.  Cookies will have a crack crinkle top.

Cool on a wired rack completely before icing.

 

Icing for the cookies:

1 cup confectioners sugar (powder sugar)

2-4 teaspoons milk

2 teaspoon light corn syrup

1/4 teaspoon vanilla pure extract

In a small bowl mix  sugar and milk, corn syrup until smooth, adding vanilla.

Adjust  milk and corn syrup until you get the consistency you want.  Less milk or corn syrup for a harder icing.

When cookies are completely cooled,  line cookies close together.  Using a fork,  dip it into the icing than drizzle icing over cookies using a zig zag form.

 

old fashion cookies with a taste from the south

 

 

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by | October 18, 2011

Oatmeal crunchy Chocolate Cookies with Flaxseeds

Chocolate crunchy cookies with flax seeds

Oatmeal  cookies with a crunch.  Easy to Make.

ingredients:

1 stick butter at room temperature

1/2 cup brown sugar

1/4 cup white sugar

1 large egg

1 cup uncooked oats

1/4 cup flour

1/8 teaspoon baking powder

1 tablespoons flaxseed

1/4 cup chopped walnuts ( optional )

1/2 cup mini chocolate chips or chopped chocolate

1/2 teaspoon cinnamon

pinch of salt

1 1/2 teaspoon pure vanilla extract

optional things to add to your liking

Chocolate sprinkles

raisins

allspice

Directions:  Oven at 350 degrees Bake cookies  10-12 minutes

In a mixing bowl cream butter and sugars.  Sift flour, baking powder and cinnamon. Add oats and egg.  Mix well.  Add all other ingredients. Use a spoon to drop the cookie batter on a cookie sheet

lined with parchment paper.  Place cookie dough  2 inches apart on cookie sheet.  Add chocolate sprinkles on cookies before baking. ( optional )

Enjoy <3

 

 

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by | October 17, 2011

Sugar cookies basic recipe

 

Easy to make sugar cookies.  This is a very basic cookie recipe for cookie cutters. Bring out your cookie cutter and make whatever shape you like.   Nice to have sweets for friends who drop over for coffee or tea time.  This recipe is so basic that you can add mini chocolate chips,  lemon extract or  lemon zest.  Top cookies with frosting for a sweeter cookie or  your favorite flavored Icing.  Almond cookie, almond icing be creative and enjoy!

ingredients:

1 cup butter room temperature

2  large egg

1 cup sugar

2  1/3 cups  flour

1  teaspoon  pure vanilla extract  or pure  almond  extract, lemon extract

1 baking powder

pinch of salt

Optional:  Sprinkles or  sugar for topping or lemon zest with sugar.

Direction:   Pre-heat oven at 375 degrees  Bake time:    8 - 10  minutes

In a large mixing bowl cream together,  butter, sugar, eggs until smooth and creamy.   Stir in the flour a little at a time. Mix in vanilla or almond extract,  pinch of salt and baking powder.

Roll  dough in plastic wrap and refrigerate for an hour or over night.  One hour works well.

Dust your work area with flour.   If you are using cookie cutters,  place a small bowl with powder sugar and dip the cutter into powder sugar before cutting each cookie, makes easy to cut and dough will not stick. Use your favorite sprinkles.

Place cut cookies on a cookie sheet using parchment paper. Place cookies 1/ 2 inch apart.

 

 

Cookies for sharing with friends

 

 

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by | October 16, 2011

Pound Cake Marbleized Chocolate and Vanilla

 

 

cocoa chocolate marbled pound cake

 

Pound cake seems to always be a favorite cake to have with coffee or tea.  No frosting required just dust with vanilla powder sugar or plain powder sugar.  Pound cake can be dusted with cocoa powder or a mixture of both powder sugar cocoa and a hint of cinnamon .

very moist pound cake with a coca flavor

ingredients:

1 cup butter at room temperature

1 c up sugar

2 1/4 cups cake flour

4  large  eggs

1/4 cup half/half or milk

1/2 tablespoon baking powder

1 1/2 teaspoons vanilla

pinch of salt

1/4 cup Cocoa to be added  after batter is mixed and separated

Directions: Oven 350 degrees:  Prepare baking pan  with grease or baking oil spray and dust with flour so that cake will not stick to pan after baking.

In a large mixing bowl combine butter, sugar , milk and eggs. Mix well adding a little cake flour at a time.   Mix in baking powder,  vanilla,  salt and blend well.

After batter is mixed, in a separate bowl add about a cup of batter and 1/4 cup pure cocoa powder.  Mix well.  Set aside.

Pour half of the remaining vanilla batter into a cake pan or bandit pan.  Smooth out batter evenly.  In the middle pour cocoa batter on top. With a specula  zig zag the batter  (do not over mix batter).  Pour remaining vanilla batter over cocoa batter. (layer it) .

Bake for 40-50 minutes.  Check with a toothpick in the center of cake or inner edge,   if it comes out clean it is done.

Cool for 30 minutes.  Dust with powder sugar when pound cake is completely cool.  Dust with cocoa, powder sugar or both.

Optional : The pound cake can be cut in the middle  (diagonally) and  Nutella (chocolate  spread  sold in a jar at most supermarkets)  can be added with chopped hazel nuts for a chocoholic dessert treat.

Enjoy <3

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