Alright, this is my absolutely favorite side dish when it comes to Thanksgiving. These are guaranteed to please even the pickiest of young eaters, as they're sweet and have marshmallows, cause I've never met a kid who doesn't like marshmallows, and it's a sweet potato so I'm sure there is some nutritional value in there somehwere.
Candied Yam's
Ingredients:
1 Stick of Butter
1lb of brown sugar (light or dark, I usually do half of each)
1/2 cup Karo (light corn syrup)
1/2 cup of half & half
1/2 cup of vanilla or Kahlua (I use vanilla, dad uses Kahlua, both are good)
40 oz of canned Yam's
Marshmallows (optional)
Method:
1. Drain juice out of Yams and then arrange in large cake pan.
2. In large nonstick pot, mix butter, brown sugar, and karo syrup.
3. Bring to boil, stirring continuously, for 5 minutes.
4. Remove from heat and add half & half and vanilla. (use long spoon as the steam will burn your hand if not)
5. Pour over yams immediately.
6. Add marshmallows if you're going to. (I usually cover one half so I have the option of both)
7. Bake at 350 F for 30 minutes.
Enjoy...
Thursday, November 26, 2009
Monday, November 23, 2009
Countdown To Thanksgiving
A new spin on a classic. Make sure you make at least 8 hours before serving. Make the night before if necessary.
Layered Pumpkin Cheesecake
Crust Ingredients:
2 cups gingersnap cookie crumbs
1/4 cup butter or margerine, melted
Cheesecake Ingredients:
4 packages (8 oz each) cream cheese, softened to room temperature.
1 1/2 cups white sugar
4 eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Method:
1. Heat oven to 300 F. Grease or spray 9-inch springform pan. Wrap outside of pan in heavy-duty foil In bowl, mix crust ingredients. Press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
2. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and cream; do not overbeat. On low speed, gradually beat in sugar. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture into pan; spread evenly Add pumpkin, ginger, cinnamon and nutmeg to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
3. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven to cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
4. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Cover and refrigerate any remaining cheesecake.
Enjoy...
Layered Pumpkin Cheesecake
Crust Ingredients:
2 cups gingersnap cookie crumbs
1/4 cup butter or margerine, melted
Cheesecake Ingredients:
4 packages (8 oz each) cream cheese, softened to room temperature.
1 1/2 cups white sugar
4 eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Method:
1. Heat oven to 300 F. Grease or spray 9-inch springform pan. Wrap outside of pan in heavy-duty foil In bowl, mix crust ingredients. Press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
2. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and cream; do not overbeat. On low speed, gradually beat in sugar. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture into pan; spread evenly Add pumpkin, ginger, cinnamon and nutmeg to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
3. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven to cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
4. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Cover and refrigerate any remaining cheesecake.
Enjoy...
Thursday, November 12, 2009
I'll miss you!
This is my friend Rayna. She's awesome. She has a smile that lights up the entire room, and the personality that goes in hand with it. She's a great cook (sans pansit), an amazing singer [;)], smart as can be, and funny. It's not everyday that you meet someone like her. I love her because she has an opinion about everything, but has the knowledge and intellect to back it up. I love her because her heart is as big as the ocean; even when you resist it, the waves just keep coming and eventually break you down. I love that she and her husband have the same anniversary as me and my husband and every year that we've been around each other, we spend our anniversary together. I love that, even knowing its pointless, she still tries to school my husband on his manners, especially at the dinner table. I love that all I have to do is call and say, "Hey, can I come over?" and she's at the door waiting for me; usually with a funny story to tell, and always an ear to listen. I love that she's so feminine and beautiful, but still asks me to help her with her make-up, even though I'm more of a jeans and t-shirt girl, and she can do it on her own. I love that when we have a fight, we can just talk it over or write a letter to one another and everything is resolved. Most of all, I love her because, although she's quite the opposite of me, she's like my other half. I wanna be her when I grow up. I'll miss you.
Sunday, November 8, 2009
My Favorite
I wanted to share my brother with everyone. He is the most amazing person on this planet as far as I am concerned. He's my hero in every way and I couldn't be prouder of him. He, quite simply, saved me. I love you bro.
Rocky Road Brownies
Something fun and delicious.
Ingredients:
1 1/4 cups miniature marshmallows
1 cup special dark chocolate chips, or semi-sweet chocolate chips
1/2 cup chopped nuts (peanuts, walnuts, pecans, almonds. Whichever)
1 stick butter or margerine
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
Method:
1. Heat oven to 350 F. Grease 9-inch square baking pan.
2. Stir together marshmallowsw, chocolate chips and nuts; set aside. Place butter in large microwave-safe bowl. Microwave at medium (50% power) 1-1 1/2 minutes or until melted. Add sugar, eggs and vanilla, beating with spoon until well blended. Add flour, cocoa, baking powder and salt; blend well. Spread batter in prepared pan.
3. Bake 22 minutes. Sprinking chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely. Wet knife, cut into squares.
Enjoy!!!
Ingredients:
1 1/4 cups miniature marshmallows
1 cup special dark chocolate chips, or semi-sweet chocolate chips
1/2 cup chopped nuts (peanuts, walnuts, pecans, almonds. Whichever)
1 stick butter or margerine
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
Method:
1. Heat oven to 350 F. Grease 9-inch square baking pan.
2. Stir together marshmallowsw, chocolate chips and nuts; set aside. Place butter in large microwave-safe bowl. Microwave at medium (50% power) 1-1 1/2 minutes or until melted. Add sugar, eggs and vanilla, beating with spoon until well blended. Add flour, cocoa, baking powder and salt; blend well. Spread batter in prepared pan.
3. Bake 22 minutes. Sprinking chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely. Wet knife, cut into squares.
Enjoy!!!
Thursday, November 5, 2009
Applenut Cake
This is a good cake for year round, but I love it during the holidays. It's like a little teaser of all the apple pie you're going to get.
Cake Ingredients:
1 cup butter, softened
2 cups white sugar
3 eggs
1/2 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups coarsley chopped peeled baking apples (I prefer Granny Smith's)
1 cup chopped walnuts
Frosting Ingredients:
1/2 cup butter (do NOT use margerine)
3 1/4 cups powdered sugar
1 teaspoon vanilla extract
Method:
1. Heat oven to 350 F. Spray 12-cup bundt cake pan with baking spray and flour lightly.
2. In large bowl, beat 1 cup butter and white sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in 1/2 teaspoon vanilla, the flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
3. Bake 50-65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
4. In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon and add milk if necessary until desired spreading consistency. Generously spread frosting over top and partially down side of cake.
Enjoy!!
Cake Ingredients:
1 cup butter, softened
2 cups white sugar
3 eggs
1/2 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups coarsley chopped peeled baking apples (I prefer Granny Smith's)
1 cup chopped walnuts
Frosting Ingredients:
1/2 cup butter (do NOT use margerine)
3 1/4 cups powdered sugar
1 teaspoon vanilla extract
Method:
1. Heat oven to 350 F. Spray 12-cup bundt cake pan with baking spray and flour lightly.
2. In large bowl, beat 1 cup butter and white sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in 1/2 teaspoon vanilla, the flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
3. Bake 50-65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
4. In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon and add milk if necessary until desired spreading consistency. Generously spread frosting over top and partially down side of cake.
Enjoy!!
Thursday, October 29, 2009
Coca Cola Cake
Okay everyone, this is a favorite among my friends. I've had one friend even show up at my door and request it for right then and there so she could bring it to a church social. Which I was more than happy to do. Also would like to mention that this cake has over 8,000 calories in it. What I do to help with this is instead of using 1- 9x13 cake pan, I buy the 3 pack of alluminium 8x8 pans and evenly split it between those. Once they're done I usually keep one for my husband and I, and give the other 2 away.
Ingredients:
2 cups flour
2 cups white sugar
2 sticks butter
2 tablespoons cocoa powder
1/4 teaspoon salt
1 cup coca cola
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
7 oz jar of marshmallow fluff
Method:
Preheat oven to 350 F.
1. In large bowl mix together flour and sugar.
2. In small pot, heat butter, cocoa powder, and coca cola to boiling point.
3. Immediately pour boiling mixture onto flour and sugar.
4. Add balomg soda to milk and then add to other mixture.
5. Add eggs, vanilla extract, and salt. Mix well.
6. Add marshmallow fluff and blend thoroughly.
7. Pour into ungreased cake pan(s).
8. Bake for 40-50 minutes or until inserted toothpick comes out clean.
Coca Cola Cake Frosting
Ingredients:
1 Stick butter
2 tablespoons cocoa powder
6 tablespoons coca cola
1 box confectioners' sugar
1 teaspoon vanilla extract
Method:
1. In small pot, heat butter, cocoa powder, and coca cola to boiling point.
2. Pour boiling mixture over powdered sugar which has been placed in a mixing bowl.
3. Add vanilla and mix well.
4. Spread over warm cake.
5. Place cake in refrigerator until cake has cooled and frosting is stiff.
Remember, 8,000 calories, don't be afraid to share.
Ingredients:
2 cups flour
2 cups white sugar
2 sticks butter
2 tablespoons cocoa powder
1/4 teaspoon salt
1 cup coca cola
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
7 oz jar of marshmallow fluff
Method:
Preheat oven to 350 F.
1. In large bowl mix together flour and sugar.
2. In small pot, heat butter, cocoa powder, and coca cola to boiling point.
3. Immediately pour boiling mixture onto flour and sugar.
4. Add balomg soda to milk and then add to other mixture.
5. Add eggs, vanilla extract, and salt. Mix well.
6. Add marshmallow fluff and blend thoroughly.
7. Pour into ungreased cake pan(s).
8. Bake for 40-50 minutes or until inserted toothpick comes out clean.
Coca Cola Cake Frosting
Ingredients:
1 Stick butter
2 tablespoons cocoa powder
6 tablespoons coca cola
1 box confectioners' sugar
1 teaspoon vanilla extract
Method:
1. In small pot, heat butter, cocoa powder, and coca cola to boiling point.
2. Pour boiling mixture over powdered sugar which has been placed in a mixing bowl.
3. Add vanilla and mix well.
4. Spread over warm cake.
5. Place cake in refrigerator until cake has cooled and frosting is stiff.
Remember, 8,000 calories, don't be afraid to share.
A little magic to brighten the day
This following recipe is one of my all time favorites. It happens to actually be my mom's recipe, and the cake she always made for me every year for my birthday growing up. Enjoy!!
Black Magic Cake
Ingredients:
2 cups white sugar
1 3/4 cups flour
3/4 cups cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup coffee or espresso
1 cup buttermilk or sour milk*
1/2 cup vegetable oil
1 teaspoon vanilla extract (or coconut)
Method:
Preheat oven to 350 F. Grease and flour a 9x13 cake pan.
In large bowl, mix first 6 ingredients. After mixed well, blend in remaining ingredients one at a time.
Due to the fact that this is such a "wet" cake, the time it takes to bake varies. So I'll say it can be anywhere from 50-80 minutes. Once it's been in for 50 minutes, just keep an eye on it. In the end, it'll be very moist, and more than worth the time you put into it.
*To make sour milk, take 3/4 cups of milk, and add 1/4 cup of vinegar to it.
Enjoy!
Black Magic Cake
Ingredients:
2 cups white sugar
1 3/4 cups flour
3/4 cups cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup coffee or espresso
1 cup buttermilk or sour milk*
1/2 cup vegetable oil
1 teaspoon vanilla extract (or coconut)
Method:
Preheat oven to 350 F. Grease and flour a 9x13 cake pan.
In large bowl, mix first 6 ingredients. After mixed well, blend in remaining ingredients one at a time.
Due to the fact that this is such a "wet" cake, the time it takes to bake varies. So I'll say it can be anywhere from 50-80 minutes. Once it's been in for 50 minutes, just keep an eye on it. In the end, it'll be very moist, and more than worth the time you put into it.
*To make sour milk, take 3/4 cups of milk, and add 1/4 cup of vinegar to it.
Enjoy!
Wednesday, October 28, 2009
Brownie Cookies
Alright everyone, I'm going to share my absolute favorite cookie recipe with you. Be warned everyone, they are very fattening, so feel free to spread 'em around to your friends and family.
Ingredients:
1 stick of salted butter
1/2 cup of brown sugar (light or dark)
1/4 cup of white sugar
1 egg
1 teaspoon of vanilla or coconut extract
1 cup of flour
1/4 cup of cocoa powder (normal or special dark)
Dash of salt
3/4 cup of chocolate chips
3/4 cup of coconut or nuts
Method:
Preated oven to 350 F.
1. Cream butter and sugars together until light and fluffy.
2. Add egg and vanilla extract.
3. In seperate bowl, mix flour, cocoa powder, baking powder and salt together.
4. Slowly add flour mixture to butter mixture.
5. After everything is mixed well, fold in remaining 2 ingredients.
6. Distribute on baking sheet a couple inches apart. Should yield 24 cookies.
Enjoy...
*On a side note, I personally use dark chocolate cocoa powder when making these, as well as use coconut extract, shaved coconut, and white chocolate chips. I've made them both ways but prefer this way. Feel free to mix it up a bit, or add in your own little quirks.
Ingredients:
1 stick of salted butter
1/2 cup of brown sugar (light or dark)
1/4 cup of white sugar
1 egg
1 teaspoon of vanilla or coconut extract
1 cup of flour
1/4 cup of cocoa powder (normal or special dark)
Dash of salt
3/4 cup of chocolate chips
3/4 cup of coconut or nuts
Method:
Preated oven to 350 F.
1. Cream butter and sugars together until light and fluffy.
2. Add egg and vanilla extract.
3. In seperate bowl, mix flour, cocoa powder, baking powder and salt together.
4. Slowly add flour mixture to butter mixture.
5. After everything is mixed well, fold in remaining 2 ingredients.
6. Distribute on baking sheet a couple inches apart. Should yield 24 cookies.
Enjoy...
*On a side note, I personally use dark chocolate cocoa powder when making these, as well as use coconut extract, shaved coconut, and white chocolate chips. I've made them both ways but prefer this way. Feel free to mix it up a bit, or add in your own little quirks.
MMMMM....Delicious!
In lieu of the holidays rapidly approaching, I thought I'd post some of my favorite recipes on here to share. If there is anything that you would love to make but don't quite know how, or don't have a recipe for, feel free to ask. I will find a recipe for you, test it out, perfect it, and then send it to you. Enjoy....
Pumpkin Sour Cream Coffee Cake
Streusel
1/2 cups packed brown sugar, light or dark.
1 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
2 tablespoons butter or margerine; softened
Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
1 cup butter or margerine; softened
2 cups white sugar
4 eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 cups sour cream
1 teaspoon vanilla extract
Confectoner's sugar (to sprinkle on after done baking)
Method
Preheat oven to 350 F. Grease and Flour 12-cup bundt cake pan or 9X13 cake pan.
Streusel: In small bowl, combine brown sugar, cinnamon, pumpkin pie spice and butter. set aside.
Flour mixture: In medium bowl, combine flour, baking soda, cinnamon, and salt. set aside.
In large bowl-Cream butter and white sugar with mixer on medium speed. Scrape sides of bowl with a rubber spatula as you work. Add eggs, two at a time, beating well after each addition. Beat in pumpkin, sour cream, and vanilla extract. Turn speed to low and slowly add flour mixture, beating just until well blended.
Pour half of the batter into the cake pan. Sprinkle streusel mixture over the top of batter, making sure streusel doesn't touch the sides of the pan. Top with remaining cake batter.
Bake in preheated oven for 55 to 60 mnutes or until a tester inserted in center comes out clean. Cool in pan on wire rack for 30 minutes. If bundt pan was used, remove from the pan to wire rack to cool completely. Dust with confectioner's sugar.
Enjoy!!
Pumpkin Sour Cream Coffee Cake
Streusel
1/2 cups packed brown sugar, light or dark.
1 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
2 tablespoons butter or margerine; softened
Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
1 cup butter or margerine; softened
2 cups white sugar
4 eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 cups sour cream
1 teaspoon vanilla extract
Confectoner's sugar (to sprinkle on after done baking)
Method
Preheat oven to 350 F. Grease and Flour 12-cup bundt cake pan or 9X13 cake pan.
Streusel: In small bowl, combine brown sugar, cinnamon, pumpkin pie spice and butter. set aside.
Flour mixture: In medium bowl, combine flour, baking soda, cinnamon, and salt. set aside.
In large bowl-Cream butter and white sugar with mixer on medium speed. Scrape sides of bowl with a rubber spatula as you work. Add eggs, two at a time, beating well after each addition. Beat in pumpkin, sour cream, and vanilla extract. Turn speed to low and slowly add flour mixture, beating just until well blended.
Pour half of the batter into the cake pan. Sprinkle streusel mixture over the top of batter, making sure streusel doesn't touch the sides of the pan. Top with remaining cake batter.
Bake in preheated oven for 55 to 60 mnutes or until a tester inserted in center comes out clean. Cool in pan on wire rack for 30 minutes. If bundt pan was used, remove from the pan to wire rack to cool completely. Dust with confectioner's sugar.
Enjoy!!
Tuesday, February 3, 2009
As Marvin Gaye said, "What's going on?"
I am so tired of people today. People are continually saying "what about the starving children in 3rd world countries?" My question is...What about the starving children in Our country? Granted, there are starving children in 3rd world countries, that have to sleep out in the open, and dont have enough clothes to keep them warm. Do you not think that there are just as many children and adults alike in the United States in that same situation? I'm not saying that you shouldn't care, or support, or donate to foreign countries to help them, I'm simply saying you can't forget about your fellow countrymen. There is not ONE city in America that doesn't have homeless people, or beggars outside Wal-Mart, or on the side of the road because they're hungry. I think it's incredibly noble to donate whatever you have in excess, or even things that you can no longer use (old clothing, school books, cell phones, etc.) to those that really need it. I'm just trying to drive home the fact that Americans also have needs. We're currently in an age that is full of humantitarians that want to only donate to foreign countries. Sorry it just drives me crazy. Another thing that drives me crazy is the whole adoption thing. I mean, more power to Brad and Angie for adopting children from foreign countries, but there are just as many children in America that need homes too. Sorry, just needed to vent.
Monday, February 2, 2009
Welcome!!
First off, I want to welcome everyone to our blog. Jeff and I have been living overseas for over a year now and I've finally gotten around to doing this. I am self-proclaimed to not be a journal type person, but I thought it would be nice to have some documentation of our life over here, and to be able to share it with our friends and our families. It certainly is not easy being here, but over the last year we have learned to love it, as well as the people, culture, and most importantly the food. Italy isn't for everyone, but I'm glad to say it's definitely for us. Well, that's it for now, just wanted to get things off the ground.
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