Category Archives: Sweet Baked Goods

This is for cakes, cookies, sweet yeast breads (they will also be in yeast breads), pies

Caramel- Butterscotch’s Little Sister

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Or maybe little brother… or cousin… or third cousin four times removed. Or who knows; maybe it’s a step child. That wicked red headed one. But I know that for me caramel has never ranked as high on the family list of sweets. Mind you, that doesn’t mean I don’t like it. Ahem… hello, you DO recall whose blog you’re on don’t you?  Janet… liver hating, sweet loving, the richer and creamier the better silly kinda needs massive therapy blog writer. Yep, that’s me!

I love caramel. Just not as much as I love butterscotch. But please… don’t tell either of them where I rank them. I don’t want to be responsible for gooey hurt feelings. There is a time and a place for both. Butterscotch gets my love on sundaes and in schnapps (Oh.My.God. Is that stuff awesome or what?! Liquid “I’m gonna get you tipsy” butterscotch candy) and as a great add in to coffee. Yes, I know; caramel is the normal add in flavor for coffee but if you’ve never tried butterscotch in coffee, you have to try it. Or just buy some, decide you don’t like it and then send it to me. Caramel is for the guts of candy bars that you freeze and then nibble off layer by layer. It’s also for Dulce De leche which is meant to be eaten by the spoonful. Really; it is. It’s the law. Would I lie to you? It’s also for the following recipe. Along with the dulce de leche. I am currently browsing through the Southern Living 1001 Ways To Cook Southern cookbook and among the 3 million four hundred thousand pages I have folded down, one kept saying “try me… NOW. Do NOT wait, do not pass go, do not collect two hundred dollars” (if anyone wants to send me that two hundred dollars, I’m not gonna argue 😛 ). So I listened. Cause I’m cool like that. When books talk to me, I listen. After I stop cowering in the closet cause a book just talked to me.

So try this. Caramel… more caramel. All tucked into a thick brown sugary square… or circle. Or an octagon if that’s what makes you happy.

Death By Caramel Squares

  • 3 cups firmly packed light brown sugar
  • 2 cups unsalted butter, softened (yes, 2 cups)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons almond extract (optional; my addition)
  • 4 cups all purpose flour
  • 1 cup regular uncooked oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 regular sized Snickers bars, chopped
  • 1 14 ounce can dulce de leche
  1. Preheat your oven to 325. Line a 13×9 inch pan with foil (I used the non stick kind) and spray with cooking spray.
  2. Combine first 5 ingredients in a large bowl. Mix well.
  3. In another bowl, combine the flour, oats, baking powder, baking soda and salt. Add to the butter mixture, stirring just until blended. Fold in the chopped candy.
  4. Spread batter in the lined pan. It’s quite thick so you will probably have to pat it down some. I used the tips of my dampened fingers so that I didn’t get covered in goop.
  5. Spoon dollops of the dulce de leche onto the top of the batter. Use a knife to swirl it into the batter. Eat some because again… it’s the law. I swear it is!
  6. Bake for an hour and 20 minutes. The recipe said an hour and five minutes but in my oven, it was still very jiggly in the center. Your oven may vary so check after an hour.
  7. Cool in the pan on a wire rack. This is gonna take a while cause these bad boys are thick! Use the foil to lift the brownies out and cut into squares. Or you could do that octagon thing  again. Just sayin’.
  8. These are very chewy which I liked and very thick; also liked. But next time I think I will add something to it… maybe a little maple flavor. It just needs that little something extra.

That Bread Pudding Thing Again

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I’ve mentioned before my love/hate relationship with bread pudding. I love to hate it. More specifically I love to hate the insipid things that some pass off as bread pudding. Stale white bread from the grocery store mixed with 2%milk (or worse… let’s make bread pudding healthy and use skim. Ummm.. gag?) and a handful of raisins and some cinnamon cooked until it is a hardened pile of gunk. I’ll take Twinkies instead thank you. On that note though, I cringe every time I see recipes for bread pudding that use things like Twinkies or doughnuts. Even I have some health standards (says the woman about to give you a recipe using 3 cups of heavy cream. But hey! If it were also made with Twinkies, it would be even worse! So see? I DO care for your arteries!! I do, I do I do!)

I do though love to play with bread pudding. Not THAT way… get your mind out of the gutter ! I like to take flavors that one typically sees elsewhere (like my apricot white chocolate bread pudding that I more or less based on the idea of white chocolate dipped apricots) and turn them into bread pudding. So many things can be done with a loaf of a sweet bread (or french or Italian in the case of savory bread puddings), some rich custard and simple ingredients. You can take what started out generations ago as a way to use up leftovers and feed people a hearty breakfast (or lunch or dinner or dessert) and turn it into something that even die hard bread pudding haters (such as me) will love.

I decided I wanted to try a take on one of my favorite desserts; Pineapple Upside Down Cake. I didn’t want it inverted though. I wanted the bulk of the pineapple in it as well as the accompanying flavors (brown sugar and butter. YUM!) with the rest of those flavors in a sauce for over the top of it. I think this turned out rather well. I made it in mini spring form pans which technically are big enough for two servings. I say technically because I will stab with my fork anyone who gets near the one I am eating. yes, yes, I AM meek mild and gentle. Why do you ask? Back to the pudding…or…erhmmm, moving on 😀 The edges of these got all crispy and caramelized and sticky from the brown sugar and the natural sugars in the pineapple and that alone makes these oh so good. Add in the caramelly flavor of the pudding itself with the tang of the pineapple pieces then the creamy custard and rich sauce and I was in heaven. I am so so glad that I usually eat very little of what I make (as I’ve said before, I prefer to NOT weigh 600 pounds thank you very much) because then I won’t feel so guilty if I eat a whole mini cake of this.

Pineapple Upside Down Bread Pudding

With Creamy Pineapple Amaretto Sauce

  • SAUCE-
  • 1 20 ounce can crushed pineapple in juice, drained
  • 1 20 ounce can pineapple chunks in heavy syrup, drained, 1/2 cup syrup reserved
  • 1 1/2 cups dark brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup Amaretto liquor
  • 1 cup heavy cream
  • PUDDING-
  • 4 large eggs
  • 1 1/4 cups dark brown sugar
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 1/4 cup amaretto (or sub 2 teaspoons almond extract)
  • 1/4 cup unsalted butter, melted
  • 1 loaf Kings Hawaiian Bread, cut into small cubes
  1. Preheat oven to 325 degrees. Grease 6 mini spring-form pans or a two quart baking dish.
  2. In a medium heavy bottomed sauce pan, combine all sauce ingredients other than the cream.
  3. Bring to a boil over medium high heat. Lower heat to a simmer and let cook for about 20 minutes, stirring occasionally. Set aside to cool somewhat while you prepare pudding.
  4. In a large bowl, beat the eggs. Add in the brown sugar and beat until well blended. Add the vanilla, reserved 1/2 cup pineapple syrup, melted butter, the 2 cups of heavy cream and the amaretto. Mix well.
  5. Add 2 cups of the pineapple mixture, mixing well.
  6. Take the cubed bread and add to the cream mixture, pressing down with a spoon, fork, knife, shovel, whatever makes you happy, making sure to get all the bread submerged in the liquid. Let sit for at least 30 minutes to give the bread time to soak up the custard mix.
  7. Divide mixture between 6 greased mini spring-form pans (or a 2 quart pan, preferably glass, could be used) and bake at 325 for about 60 minutes or until you can stick a knife in the center of the custard and have no liquid custard seep up into the hole.
  8. Set aside to cool, still in the pans, for at least 2 hours (or take one out like I did and eat it piping hot and burn your tongue off. That works too.).
  9. While it is cooling, go back to your sauce. Eat a spoonful and moan cause it’s yummy and just like the stuff on pineapple upside down cake.
  10. Add the 1 cup of heavy cream to the pineapple sauce. Bring to a simmer over medium heat, stirring constantly. Let simmer for ten minutes, still stirring often.  Set aside.
  11. Carefully remove the sides and bottom of the spring-form pans. Put each pudding onto a serving plate and serve with some of the pineapple amaretto cream sauce

Muffin Overload Part One

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Ignore that mine are funny shaped. I am the poster child for overfilling muffin cups lol

My much loved husband has left until tomorrow. He is going to pick up his kids so that they can come here to visit for a couple of weeks. So in what I know is a totally misguided effort on my part, one that is doomed to failure because..well, I am going to be surrounded by 4 teenagers, one almost teen, a toddler and a grown man not known for neatness, I am trying to make some baked goods to wrap and store.

My hope is that 1) I won’t be constantly deluged with ardent cries of “Janet/momma/hon, I’m hungry… when’s dinner…dessert…breakfast…lunch…my 47th snack of the day”  if there are fairly healthy wholesome snackies around and 2) that maybe, just maybe, this can be a bit of a vacation for me too as opposed to my having to follow a bunch of almost grown up, one grown up and a little one around saying “Can you please pick that up/put that away/stop painting the cat pink/quit tying up your step brother/sister with duct tape” and variations on that theme. I know… I’m naive. I always have had a rather unhealthy preoccupation with rose colored glasses. 😛

But I am giving it the old college effort (yet another saying that when I contemplate it, I wonder where it came from. Isn’t a “college effort” something consisting of seeing how many beers you can chug in two minutes without throwing up? ). I made a few different kinds of muffins and am working on cookies.  I’m going to share the muffin recipes in a three part post series. Why? Because that way I don’t have to write one post the size of War And Peace 😀 So here is the first. Blueberry Cheesecake Muffins. Enjoy. Slather with butter or jam or honey or…or…liverwurst if that’s your muffin thing. 😛 This makes 26 to 30 muffins (remember, I’m cooking for the hungry mongrel hordes) but it should be easily halved. Or doubled. Or quadrupled…or Eightrupled (yes, I know that’s not a word but I liked the way it sounded). They are tender & moist with a yummy blueberry almondish flavor and a slight tang from the cream cheese.

Blueberry Cheesecake Muffins

  • 4 cups all purpose flour
  • 1 3/4 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 ounces cream cheese, softened
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 4 teaspoons almond extract
  • 4 large eggs
  • 1/2 cup melted butter (unsalted please)
  • 1 cup milk
  • 1/2 cup plain Greek yogurt
  • 2 1/2 cups fresh blueberries (could use frozen I would assume in the off season; just use them still frozen, not thawed)
  1. Preheat the oven to 350 degrees. Grease 30 muffin cups or  line with paper or foil liners.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Stir well and set aside for now.
  3. In another large bowl,beat the cream cheese until smooth. Add the eggs, lemon juice, vanilla extract and almond extract. Beat well.
  4. Add in the melted butter. Beat well. Add the milk and yogurt. yep; you guessed it. Beat well 😛
  5. Gently fold in the blueberries. Fill muffin cups 3/4 fill (do not do what I did and overfill them. Oops? and bake at 350 for about 30 minutes or until a nice golden brown. Cool on a wire rack for 15 minutes. Eat. Do that liverwurst thing. Just don’t tell me about it.

Courtin’ The Volcano

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You know how there are some things you just don’t ever make for whatever reason? Some people are fearful of working with yeast (that’s one that never bothered me. I think I was so young and inexperienced when I started using it I didn’t even realize I was supposed to be nervous lol), others don’t like grilling (I do it but I can understand the fear… I was there the day my two oldest boys and my son in law almost set the back porch and back wall on fire “lighting” {translate- using far too much lighter fluid and loving it} the grill.) Still others hate working with puff pastry (I still get nervous with it myself), others hate baking cakes (that’s why God let us invent box mixes 😛 ) and so on and so forth.

One of my things has always been the Lava Cake. I wasn’t scared of it in the least. I had read many recipes for it and for some reason it just didn’t appeal to me so I never tried it. But today, trying to figure out what to do for the blog, I was looking in the cabinets and saw that I had some bittersweet chocolate I needed to use before the boys decided my 3 dollar and fifty cent bag of Ghirardelli’s chocolate was perfect to make the “trail mix” they love to use odds and ends to make. Then I would be minus two teenage boys for a while as I hung them by their toenails off of the roof. Hmmmm, thinking about it, that sounds like it could be fun just for general purposes 😀

Moving on (titters and knows regular readers know why I am)… bittersweet chocolate to use. I also had some Raspberries and Strawberries that were beginning to look a bit peaked. So I decided that ok, it was time. I would make a Lava Cake and try to figure out what all the fuss was over a half cooked cake (cause really… that IS all it is if you think about it.) I figured I’d make a berry couli with it and if nothing else, how bad could ANYTHING be with smooshed berries and whipped cream with it. 😀

All I have to say is this… WHY THE HELL DIDN’T SOMEBODY MAKE ME ONE OF THESE AND FORCE IT INTO MY MOUTH YEARS AGO??! Shame on all of you for not writing me, say a decade ago (not knowing me then is no excuse darn it!) and telling me that I just HAD to try a Lava Cake.

Erhmmm, that was my way of saying I kinda liked it. Admittedly, I can’t lie, the berry couli was a big draw too but the gooey chocolate (aka the half cooked cake; I can’t lie to myself about that either) with the slightly crispy edge of the cooked part was…ummm… ehhh, it was ok I guess, if you’re gonna pin me down. FINE!! It was good! Happy now? I said it. Sheesh; some people. 😛

So try this. Right now. Go. Shoo. Get to the kitchen. Well, copy and print out the recipe first. But THEN… go. Cook. Eat. Drool. This recipe (the cake part anyway) comes from Paula Deen.

Chocolate Lava Cake

With

A Double Berry Couli

  • 6 ounces bittersweet chocolate, chopped if needed
  • 2 ounces semi sweet chocolate, chopped if needed
  • 10 tablespoons unsalted butter (NAHH!!! Not butter from a Paula Deen recipe 😛 )
  • 1/2 cup all purpose flour
  • 1 1/2 cups powdered sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange liquor (Optional. I didn’t use it since I was using the berry couli)
  • For the couli-
  • 1 cups raspberries
  • 1 cup capped and sliced strawberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  1. Preheat oven to 425 degrees.
  2. Grease 6 6 ounce ramekins. Melt the butter and chocolates in the microwave (took a minute and 15 seconds in my 1000 watt microwave).
  3. Add the flour and sugar to the chocolate. Mix well.
  4. Add the eggs and egg yolks. Stir well until smooth (I used low on my mixer; worked fine) Stir in the vanilla and liquor if using.
  5. Divide the batter evenly among the ramekins
  6. Bake at 425 for 14 minutes. Do NOT over bake. The edge should be firm but the middle still goopy (yes, I said goopy 😛 )
  7. Loosen the edge carefully with a butter knife then invert onto a dessert plate.
  8. For the couli-
  9. Mix berries, sugar and lemon juice in a medium saucepan. Cook over medium high heat, stirring frequently, until mixture is slightly thickened. Strain through a fine mesh strainer, pushing down on it to get all the juice.  Let cool. Serve the cake in a puddle of couli with lightly sweetened whipped cream or serve the couli on the sides for people to put on the amount they want. If the cakes cool down too much and the inside thickens up, just microwave it for 20 seconds or so.

This Has Not A Darn Thing To Do With The Recipe :-P

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These are thick & fudgy & oh so chewy with frosting that isn't too sweet. Oh my....

 

But it’s a funny story and I wanted to share it. Why? Because I am not in possession of working brain cells today and I couldn’t think of a story that would segue into Malted Milk Ball Brownies easily 😛 .

I wrote this years back. Yes… it’s true 😀

Who needs fillings? I have glue!

Last night I was, well, rather buzzed. Ok ok I was pretty well blitzed. Well, I have some herbal supplement drops I take every day. At about 9pm, I drunkenly realized I hadn’t taken then yet. In a fit of alcohol induced responsibility to my body, I went to go take them.

Just like most people, I can walk through my home in the dark with no problem. I know the path; I do it often. So when I went to get the drops out of my purse, I didn’t bother with a light. I grabbed my purse off the bathroom floor and got the drops out by feel. Or so I thought. I shook the bottle feeling like such a good girl that I was remembering to take them, hiccuped a few times, then experimentally shook the bottle. Then shook it again because I was SURE I had had more than that in there.

But, being the drunken fool that I was, I just assumed I had used more than I thought so I opened the bottle and tipped it up over my mouth. Not much was coming out so I squeezed harder… then harder. Suddenly some spark ignited in a few sober cells in my brain and I turned on the light and looked at the bottle. I had just squirted a half a bottle of Nail Glue (Super Glue) in my mouth.

“OMG… ACKKKKK… I’m gonna glue my tongue to my teeth!!!”, I screamed as I turned the water as hot as it would go after flinging the culprit glue behind me. I started gulping hot water trying to dissolve the glue before it glued my wiggly thingy in my throat to my tongue or something. Yes, I know it’s called a Uvula but wiggly thingy is more fun. I grabbed my toothbrush and practically killed myself trying to brush my Esophagus and stomach lining. Screw my glue coated teeth. I had visions of my throat sticking to itself and dying on my bathroom floor with my uvula stuck to my tongue. I had no intention of the legacy I left my kids being a headline on the 11 o clock news saying “A local woman died tonight after she drank super glue and her wiggly thingy got attached to her esophagus and she choked to death.”

After I calmed down and realized I wasn’t going to die of glue poisoning or a glued throat, I started laughing. Only in MY life could this happen. Never again will I look for ANYTHING when I’m buzzed.

My teeth feel funny. How do you get super glue off your teeth???

On that note, today I made brownies for you. Not just any brownies though; these are stuffed with chocolate chips and many many chunky pieces of Whoppers Malted Milk Balls. then to add insult to high blood sugar injury, I added a thick creamy malted milk buttercream and garnished it with more Whoppers. Now unless you have the sugar tolerance of say… a five year old (I.E. could eat a full five pound bag of sugar with no problem and ask for more) cut these small. They are rich… they are sweet… they are darned awesome if I do say so myself. Enjoy! 🙂 These are loosely adapted from a Cooks Illustrated brownie recipe.

Malted Milk Ball Brownies

With

A Malted Milk Butter Cream Frosting

  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup chocolate flavored malted milk powder (find with the nestles quik and hot cocoa mixes and such)
  • 1/2 cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, chopped
  • 1/2 stick (1/4 cup) melted butter
  • 2/3 cup oil
  • 2 large eggs
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • 2 1/2 cups sugar
  • 1 3/4 cups all purpose flour (am I the only one who calls it “all porpoise flour? Ummm…don’t answer that)
  • 3/4 teaspoon salt
  • 1 12 ounce bag semi sweet chocolate chips (use good quality ones)
  • 2 cups malted milk balls, coarsely crushed (leave the chunks decent sized; you want to bite into the brownies and get some nice flavor from the chunks of candy :-)  )
  • FOR THE FROSTING- (we’re making this easy {but still delicious} today)
  • 1 can butter cream frosting
  • 1 8 ounce package cream cheese, softened
  • 2/3 cups malted milk powder
  • malted milk balls for garnish
  1. Preheat oven to 350 degrees.
  2. Line a 13×9 inch pan with foil and spray lightly with cooking spray.
  3. Whisk together the cocoa, malted milk powder and boiling water.
  4. Add the unsweetened chocolate and whisk well until the chocolate is melted.
  5. Whisk in the melted butter and oil then the eggs, egg yolks and vanilla. Whisk in the sugar. Stir in the flour and salt.
  6. Fold in the chocolate chips and crushed malted milk balls.
  7. Bake at 350 until a skewer or toothpick inserted in the middle (make sure you’re not hitting a chip) comes out mostly clean. A little bit of loose crumbs is fine but it’s not done if it comes out gooey and/or liquidy. They took 45 minutes in my oven.
  8. For the frosting, mix all the frosting ingredients together and beat well for 2 to 3 minutes to make sure the malted milk powder is dissolved. this is a fairly thin frosting so if you want it thicker, make it while the brownies are cooking or cooling and refrigerate it to firm it up.
  9. Frost brownies and garnish with more malted milk balls.

Not the fanciest decorating job but I had a two year old who wanted to do it 😀

Have I Mentioned That I love Berries And Chocolate?

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I love them separately, I love them together. I do so love them on a plane, I would happily chow down on them on a train. I would eat them with a goat (but he better not try to get any) I would eat them near a moat. I will so eat them sam I am. I would eat them in a can. Ok, maybe not that last part but my rhyming skills are rusty.

Ok, now that my Dr. Seuss moment is over, I really do love berries. And chocolate. And berries and chocolate together. I look forward to Spring/Summer every year for one reason only since I hate the heat. I can get berries inexpensively (and corn on the cob but that’s another story.)

I wanted to make something with fruit for today (Memorial Day) but I just wasn’t up to something that took a lot of work or, since I wanted something my two year old (and grandkids) could eat, something that was too messy.

I decided to make a bar cookie with fresh Strawberries. Then the wonderful thought occurred to me to use chocolate too because I mean really, is there anything better than a chocolate covered strawberry? Except maybe chocolate and raspberries.

I ended up with a mildly sweet shortbread style crust with a juicy creamy chocolate covered strawberry center topped by crumbs and more chocolate. While my recipe is fairly different, I want to give a shout out to the lovely hostess of  Can You Stay For Dinner for the inspiration.

So if you want a nice bar cookie to take with to a BBQ tonight, this one will work for you. It would also be great as a weeknight (or weekend) dessert for your family or the best idea of all, just as one of those go hide in the closet and whimper pitifully if anyone comes near and tries to take them from you style sweets.

Enjoy!! Have a great Memorial Day!

CHOCOLATE COVERED STRAWBERRY BARS

  • CRUST-
  • 1 cup softened butter (2 sticks)
  • 2 cups flour
  • 2/3 cup powdered sugar
  • FILLING-
  • 1 lb container fresh strawberries, capped and thinly sliced
  • 1/2 cup strawberry preserves (I actually ended up using a 1/4 cup strawberry and a 1/4 cup Raspberry but you can use what you like)
  • 1 can sweetened condensed milk
  • 1 12 ounce bag chocolate chips
  1. Preheat oven to 350 degrees.
  2. Lightly grease a 13×9 inch pan.
  3. Combine flour, butter and powdered sugar until you have pea sized crumbs.
  4. Pat 2 cups of the crumb mixture into the bottom of the greased pan. Set the rest aside.
  5. Bake the crust for ten minutes or until a very light golden brown around the edges.
  6. Meanwhile, gently fold your sliced strawberries together with the preserves.
  7. In a small bowl, mix half the bag of chocolate chips with the sweetened condensed milk and microwave on high in 30 seconds increments, stirring after each one, until the chocolate is melted and the mixture is smooth.
  8. Carefully spread the strawberry mixture on top of the hot crust. Then pour the chocolate/milk mix on top of the berries and spread. Sprinkle that with the reserved crumbs and the other half of the bag of chocolate chips.
  9. Bake at 350 for about 30 to 35 minutes or until the center is set.
  10. Let cool, preferably in the fridge for a couple of hours. But just letting it cool and attacking it works too.

 

Do You Know The Muffin Man?

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If not, well, you know me right? I can be “The Muffin Top Woman”.

I like muffins. I like anything that can be made in a muffin pan. In other words, cupcakes, mini pound cakes, muffins, pot pies, Hershey’s chocolate nuggets (WHAT!? If I take some, unwrap them and put them in a muffin tin before eating them, it counts!), Baileys Irish Cream (it falls under the same heading as above), steaks, french fries….

Betcha didn’t know muffin tins were so versatile huh? Stick with me kid… I’ll train you right 😀

I decided to nix the High tea theme for now. I just kept thinking to myself that while baked goods are wonderful any time of the year, a high tea theme that involved turning ones oven on for hours at a time and suffering heat stroke was more suited for cooler weather. Since it is close to 90 here today, that doesn’t really fall under the cooler weather unless you normally live on Mercury. But I will definitely get back to it when Autumn gets here.

In the meantime, here is a very Spring/Summer type of muffin. With fresh Blueberries and fresh Peaches in it, it is a perfect way to enjoy those fruits you bought 10 quarts of because they were on sale. Or is it just me that does that and then wonders what I was thinking? As I look downstairs to the 60 ears of corn I bought yesterday with the ambitious notion of cutting them off the ear and freezing them, I have the feeling that yes, I AM the only doofus wasting nice weather by being inside preparing corn for freezing 😛

This makes a LOT of muffins. I got 24 regular size and 4 large from it. So it’s perfect for potlucks or sharing or freezing.

BLUEBERRY PEACH MUFFINS

  • 4 peaches, peeled and chopped
  • 1 pint blueberries
  • 4 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 cup oil
  • 1 stick butter, melted
  • 1 6 ounce container peach yogurt
  • 1/4 cup peach (could sub Apricot) preserves
  • 1 1/4 cups milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  1. Preheat the oven to 350 degrees.  Prepare 36 regular sized muffin pans (If you don’t have three pans, just do it in batches.) or 24 regular sized and four large ones. Peel and chop your peaches. Easiest way to peel peaches is to put them in a pot of boiling water for a minute or two then dump them into a bowl of ice water. The peel should slip right off then.
  2. Combine the flour, sugar, cinnamon, baking powder and salt in a large bowl. Add the rest of the ingredients except for the peaches and blueberries and stir just until combined.
  3. Fold in the fruit. Don’t over stir.
  4. Bake at 350 for 22 to 27 minutes or until tops are golden brown and they are firm to the touch in the center.
  5. Cool for a few minutes in the pan on a wire rack then take them out and finish cooling them on the rack.

Anyone For High Tea?

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Dontcha just want to dip a finger...or hand...or face...into that creamy butter?

I have always had a fascination with anything originating in the U.K. I have a habit of talking in British and Scottish accents (don’t ask; I have no idea why and yes, I do it rather well actually 😛 ), I love royal weddings & yes, I watched the weddings of Charles and Diana, Andrew and Fergie and I loved watching William and Catherine get married (is it just me or are they totally adorable? I just want to hug them both and invite them over to play board games and eat junk food.).

I also have a fascination with many of the foods of the British isles. Mind you, you’re not going to find say, haggis, posted here anytime soon (ok never) but there are, contrary to popular belief, many good foods that come from that area of the world as well as many traditions surrounding the food. One of my favorites has always been the idea of Afternoon tea or High Tea as we Americans tend to think of it.

So from today through the rest of this weekend (Sunday) I am going to do dishes that would be perfect for an afternoon tea. Scones, muffins, a cupcake or twelve, tea sandwiches, sweet condiments to spread on them as well as a couple of coffee drinks and a flavored tea or two. If I gain ten pounds over the next few days, know that I have made this noble sacrifice all out of a deep love for all of you.

I’m just posting one today cause life is in the middle of intruding lol. But what a one it is. Tender orange Scones with a sweet orange butter to spread on them. Serve these with a nice hot cup of tea (ok, I supppoooseeeeee you coffee drinkers can have some coffee 😛 ) and make sure you stick your pinkie finger out and you must, you absolutely must, talk in a British accent. It’s the law. This is loosely adapted from a recipe I found years back on food.com when it was still recipezaar.com

ORANGE SCONES WITH ORANGE BUTTER

  • 2 1/2 cups all purpose flour
  • 4 tablespoons sugar
  • 1 tablespoon baking powder
  • zest from one large orange
  • 1/3 cup butter, cold
  • 1/2 cup mandarin orange segments, well drained
  • 1 6 ounce container regular (not sugar free/fat free) vanilla yogurt
  • 1 egg, slightly beaten
  • sugar to sprinkle on top
  • FOR THE ORANGE BUTTER-
  • 1/2 cup butter,softened
  • 1/4 cup orange marmalade
  • 1 tablespoon orange zest
  • 1 tablespoon orange juice
  1. Preheat oven to 400 degrees. Lightly spray a cookie sheet with cooking spray.
  2. In a large bowl, combine the flour, baking powder, sugar and orange zest. Cut in the 1/3 cup cold butter with a pastry blender until the dough forms coarse crumbs. Add the orange segments, yogurt and egg. Stir with fork just until mixture forms a soft dough. This is a very soft very sticky dough so be ready for that. Don’t try and add a ton more flour to make a firm dense dough or you will end up with tough dense scones. Dump onto a board or counter lightly sprinkled with flour and knead about a dozen times. Now go wash your hands because you will have soft goopy dough all over them :-P.  Take the dough and put it on the greased cookie sheet. Using SLIGHTLY damp hands, pat into a circle. Sprinkle with sugar. Cut into 8 wedges and bake at 400 until golden brown and firm to the touch about 22 minutes. Please keep that “ovens are different and annoying” thing in mind when baking. MY oven took 22. Yours may take 25; it may take 19. Go by color and touch more than time.
  3. To make the butter, just beat the butter ingredients together.
  4. Get a scone… slather it with so much butter it drips down your chin. Please tell me it’s not only me that does that. I’ll really feel foolish. Ehhh, no I won’t. 😀

Just An Old Fashioned Girl At Heart

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Until you surround it with juicy fruits and some pillowy whipped cream it can seem....

Although I’m sure if my kids had their way, they would delete the fashioned part and just say that I am old. But what do they know? What’s the old saying? Youth is wasted on the young. 😛 Let us old farts be young…or something like that. If I think of a way to put that logically, I’ll get back to you. Until then, I guess I’ll just stay old and feeble minded .

Seriously though, I really am an old fashioned girl. It took me forever to join the 20th century and get a cell phone because I thought they were silly. For the longest time, I only had a 20 pound Tracfone. You know the kind. You had to pull up the antennae to get it to work and even then it only worked on alternating Tuesdays in months with J in them. I still haven’t joined the 21st century when it comes to phones. My phone may be smaller now but it doesn’t have any bells or whistles. I can’t use it to go onliine, I can’t play games on it, I can barely make calls on it half the time. But hey, it’s not 20 pounds! I’m getting there!

I’m old fashioned in other ways too. Ways that make my teen boys still at home roll their eyes and give me the “but the other kids get to!” routine way more than is probably good for my eardrums. I limit TV watching, they aren’t allowed to watch anything over PG unless I’ve seen it myself or know from a reputable source that it’s ok. They are only allowed on the computer one hour one day a week and then an hour and a half each weekend day or vacation day. I’m so cruel. It makes me happy. 😀

I’m pretty old fashioned in many ways when it comes to food too. I absolutely love the recipes I find online from fellow bloggers or cooking sites or what have you and am constantly needing a bib to sop up the drool over so many of the desserts posted. But when it comes to cake, I’ve never been a big cake eater. My vice has always been more along the lines of ice cream. So unless I am craving gooey frosting like I was the other day with the Caramel Cupcakes I made and posted here, I prefer a simpler cake. One that always works for me is pound cake. You can do so much with it. It’s good warm, it’s good cold. It tastes great plain and it can be fancied up and made oh so fattening by adding creamy sauces and sugared fruits. You can change the flavoring in it and get an entirely different cake from the same recipe. Bottom line, pound cake is, in my opinion, the best all around cake when you want a cake but don’t want either a whole lot of trouble making it or something over the top rich and goopy. The one I am posting here has been my go to pound cake for about 15 years now. It has a fine tender crumb and a nice crispy crust; the quintessential pound cake assets. With the lemon flavor I post here, it is a mild sweet NOT tart lemon flavor. If you want more flavor just make a glaze of lemon juice and powdered sugar. So get to cooking!  I hope you enjoy it as much as we do. 🙂 This is also excellent with the almond extract variation. In some ways, I almost prefer that one; depends on my mood. 🙂

SOUR CREAM POUND CAKE

  • 2 3/4 cups sugar
  • 1 1/2 cups unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 4 teaspoons lemon extract or 1 tablespoon Almond extract if you prefer an almond flavored cake (yes, you read that right. Four. If you’re not wanting lemon, just omit it and the zest and juice.)
  • 6 eggs
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • zest of one lemon
  • juice of half a lemon (again, omit the zest and juice if you’re not wanting lemon)
  1. Heat oven to 350 degrees. Generously grease and flour a 12 cup bundt pan. Or spray with cooking spray that has both oil and flour.
  2. In a large bowl, cream butter and sugar together until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition. Add vanilla extract, lemon juice and other extracts, if using.
  4. Combine the flour, baking powder, salt and lemon zest in a small bowl.
  5. Add the flour mixture to the butter mixture, alternating it with the sour cream. Beat well after each addition.
  6. Bake at 350 for 55 to 70 minutes or until a toothpick inserted in the center comes out clean. A few teenie tiny baby crumbs are ok, but no loose batter and if’s it’s dripping, you may want to make sure you turned the oven on. 😀
  7. Let cool in the pan for ten minutes then invert onto a serving plate. Serve cold, serve warm, bury your face in the plate, smear it on your toes… whatever works. I won’t judge. 😀

...pretty unassuming can't it? But don't be fooled.

Boredom Is REALLY The Mother Of Invention

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I think all the things we take for granted were discovered out of boredom, not out of necessity.  Did we NEED electricity? Nope. Did we NEED phones? Nope. Did we NEED cars? Nope. Did we need Twinkies and Cheetos? Ok, maybe we needed those. I do anyway. Life would be hell without my Cheeto fix. Dipped in hot sauce and/or blue cheese dressing. I know. Strange. But it’s good darn it!

Boredom works in cooking too. Buffalo chicken wings, brownies, Twinkies , God knows how many things came about because the creator was bored with cooking things the normal way and wanted something different.

Well, today I wanted something different. And while it won’t be as earth shaking as Twinkies or Cheetos cause I mean, really, can ANYTHING match those two, it turned out pretty yummy.

Years and years ago, I learned how to make a Caramel flan. I always got a kick out of how quickly the melted sugar would harden up. Yes, I realize I’m easily amused. But the transformation from a solid to a liquid back to a solid again, albeit one that tasted completely different, was strangely fascinating to me. So for the longest time I had been wanting to play around with caramelized sugar. Not caramel sauce though that ended up in this recipe too… just the sugar. But my worry was wasting a bunch of sugar and it not working.  A couple months ago one of my favorite bloggers, Culinary Concoctions By Peabody, did it with
These delicious cookies and since I now knew it could be done, I knew I would be trying it sooner or later.

Today was the day. But I didn’t want cookies. I wanted cupcakes with a creamy “OMG, how much sugar did you put in this” type of frosting. So I made a cupcake with the finely ground caramelized sugar. When you make this, be ready; the sugar doesn’t immediately dissolve into the butter the way regular sugar does. It clumps up. Just keep beating. You will still have some clumps after the batter is completely made but that’s actually ok. When the cupcakes are done, you will have these slightly dimpled cakes with small bits of caramelized sugar and those bits give a nice caramelly burst of flavor. The cupcakes themselves aren’t overly sweet but the frosting makes up for that 😛

If you have never worked with caramelized sugar before, be careful. This is dangerously hot when liquid and stays that way for a while.

CARAMEL CUPCAKES WITH A CARAMEL BUTTER CREAM

  • For the Caramelized Sugar-
  • 2 cups granulated white sugar
  • For the cupcake-
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups finely ground caramelized sugar
  • 1/2 cup unsalted butter, softened
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup milk
  • For the frosting-
  • 3/4 cup Smuckers Caramel Sundae Syrup
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

1) For the caramelized sugar, first, line a cookies sheet with foil and set aside. Then take the 2 cups sugar and pour into a heavy bottomed medium saucepan. Over medium heat and never leaving the stove, cook the sugar. When you start, it will start to lump up. That’s fine. It will smooth out as it melts. Stir every ten seconds or so to expose all the sugar to heat. When it starts to melt, just continually gently stir & turn your heat down to about 4. This isn’t a quick process but if you have the heat too high the only thing you’re going to end up with is a scorched pan and a really nasty smelly mess of burnt unusable sugar. When it is all melted and a nice golden brown color (be careful here. It can go from golden brown to burnt in a heartbeat), carefully pour it out onto the foil lined pan. Set it aside somewhere not reachable by small hands and let it cool.

2) Once it is cool, break it up into large chunks. Eat some :-P.  Save some for garnishing the cupcakes. Put the chunks into a food processor bowl and process until it is finely ground.

3) For the cupcakes- Preheat oven to 350 degrees. Grease 14 muffin cups. Or use cupcakes liners because you are smart and don’t want to have to scrub a muffin pan 😀 . In a small bowl, combine your flour, baking powder and salt. Set aside.

4) Put your butter and sugar into a large bowl. Beat until well blended. Remember, it’s going to look clumpy. Add the eggs, one at a time, beating well after each one. Add the extracts.

5) Add half the flour mixture, beat well, then add in half the milk. Repeat.

6)Pour the batter into the lined cupcake pan.

7) Bake at 350 for 19 to 21 minutes or until the top is firm and a nice golden brown. Let cool in the pan that is set over a wire rack for five minutes then take out and let cool thoroughly on a wire rack.

8)For the frosting- Beat  butter and caramel syrup (I wanted to use the ground caramelized sugar in here too but I realized that it wouldn’t work after I saw the way it clumps since it can’t bake back out in frosting.) until creamy. Add in the vanilla and the powdered sugar and beat until thick and creamy. Spoon or pipe onto the cupcakes. Garnish with the slivers of hard sugar you held back and more caramel syrup.

 

 

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