Finally Updating!

Hi All! I'm finally back updating!! I started college this past fall, and I am very busy! But I've been doing lots of baking and cooking! Can't wait to share some yummy recipes with you! enjoy!! Stay tuned!! 

Homemade Macaroni and Cheese

I love macaroni and cheese but the boxed stuff tastes yucky and the homemade recipes take forever! So while watching America's test kitchen I spotted this recipe. I decided to try it and its delicious! This recipe is easy, fast, and yummy! Its got great flavor and smells delicious! Caution: You'll never eat the box stuff again!

Em’s favorite Macaroni and Cheese:

Ingredients

• 3 slices White bread, torn into rough pieces 
• 1.5 tablespoons unsalted butter, cut into 6 pieces ( cold) 
• 3 cups elbow macaroni 

• 2.5 tablespoons unsalted butter 
• 3 tablespoons flour 
• 1/2 teaspoons mustard powder 
• 2 1/2 cups milk 
• 2 1/2 cups shredded cheddar cheese 

Directions:

1. For the bread crumbs: 
2. Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses and set aside. 
3. For the pasta and cheese: 
4. Adjust oven rack to lower-middle position and heat broiler. 
5. Bring 4 quarts water to boil in Dutch oven over high heat. 
6. Add macaroni and cook until pasta is tender; drain and set aside in colander. 
7. In now empty Dutch oven, heat butter over medium-high heat until foaming. 
8. Add flour, mustard and whisk well to combine. 
9. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. 
10. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). 
11. Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. 
12. Off heat, whisk in cheeses until cheeses are fully melted. 
13. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. 
14. Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture. 
15. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. 
16. Cool about 5 minutes, then serve.

German Chocolate Cookies!

I like German Chocolate Cake but lets be honest, it takes forever to make. So when I found this recipe I was excited to try it!! These are so yummy and have great flavor and texture! 

Try them:

German Chocolate Cookies

1/4 cup butter, softened

3/4 cup packed brown sugar

1/2 tsp baking soda

1/8 tsp salt

1 egg

1 tsp vanilla

2/3 cup all-purpose flour 

2/3 cup rolled oats (old-fashioned)

1/4 cup unsweetened cocoa powder

1/2 cup chocolate chips

1/3 cup flaked coconut 

1/3 cup chopped pecans

Optional garnish: flaked coconut and chopped pecans

Preheat oven to 350 degrees F. In large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add in the brown sugar, baking soda, and salt. Beat until well combined. Use spatula to scrape sides of bowl if necessary. Add egg and vanilla. Beat until combined. Add flour and beat in. Stir in rolled oats, flax seed meal, and the cocoa powder. Then stir in chopped chocolate (or chocolate chips), coconut, and toasted pecans.

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. You can sprinkle tops with more chopped pecans and flaked coconut if you like. Bake for 8-10 minutes, or until edges start to firm and tops are set. Let the cookies cool on the sheet for 1 minute. Transfer to wire racks to cool completely. Should make about 35 cookies (I got 32). Can keep 2 days at room temp or freeze for 3 months.

And only 84 calories per cookie!!! 

Mint Brownies

I love my Dad's recipe for brownies they are so yummy! But the mint and chocolate layer make them even more delicious than they already are! 

Willie's brownies: 

1c. sugar 

2 eggs 

1/3 c. softened butter

4 T cocoa

1 tsp. vanilla extract

2/3 c. flour

½ tsp. baking powder

¼ tsp. salt

½ c. Chocolate chips

¼ c. nuts  (optional)

Combine sugar, eggs, butter, cocoa, and vanilla. Beat until creamy. Add flour, baking powder, and salt; mix well. Add Nuts. Spread in greased 8 inch square baking powder pan. Bake at 350 degrees for 25-30 minutes. After cooled, you can eat or top with two yummy layers:

Mint layer: 2 cups powdered sugar 1/4 cup melted butter 2 T milk 1/2 t. peppermint extract 2 drops green food coloring 

Chocolate layer (goes on top of mint)
3/4 cup chocolate chips
4 T melted butter

Momma's sloppy joes

Every Halloween our family has these and spooky carrots. I love this recipe and it tastes so YUMMY!!

Momma’s Sloppy Joes:1 pound ground beef1/2 cup chopped celerySprinkle of onion powder 1/4 cup flour1/2 cup water 1/2 cup catsup1/8 cup mustard1 T. brown sugar1 T. VinegarCombine beef, celery, and onion powder; brown and drain off fat. Then add flour and mix until evenly combined. Add water and stir. Then add the catsup, mustard, and vinegar. Combine and then bring to a simmer and cook for 15 minutes. When done put on a hamburger bun. We serve this at halloween with our spooky vegetables. For those cut a carrot into small 2 inch pieces, put a olive on top. Simple and Spooky!! 

Light spice enchiladas

So I know the recipe title sounds funny but these are yummy. I modified these from a cookbook I have.

Light Spice Chicken Enchiladas 

4 T butter

5 T flour

2 cans chicken broth 

1/2 t onion powder 

1/4 t garlic powder

1/3 c sour cream

4 oz. cream cheese 

3 1/3 c shredded cooked chicken 

2 cups Mex. cheese mix

1 stalk celery, chopped

1 tomato, chopped 

10 flour tortillas

Preheat oven to 350 and spray a 9x13 with cooking spray. Melt butter in skillet until bubbly, add flour at stir to combine. Whisk until mixture until flour is light golden brown. Slowly add broth and then spices. Bring sauce to a simmer and stir until thickened. Then take off heat and add sour cream. In a bowl melt cream cheese until easily mixed. Add 1/2 cup sauce, celery, tomato, chicken and 1 1/2 c cheese. Heat tortias in microwave for 30 sec. Put 1 cup sauce on the bottom of the pan and spread. Place 1/3 cup filling on one side of the tortias, then roll up starting where the filling is and roll tightly! Place the tortias snugly in the pan, top with remaining sauce and cheese. Bake for 20-25 min until cheese is melted and bubbling. 

How to roll and enchilada 

Double Chocolate Cookies!

I love double chocolate cookies but have never found one that I feel tastes just as good as stores or subway's. But I finally found a recipe that does! They taste so yummy and have great flavor! 

Double Chocolate Chip Cookies  

1/2 cup and about 2 tablespoons butter

1/2C White Sugar

1/2C Brown Sugar

1 tsp Vanilla

1 Egg

Pinch of Salt

1 1/4C Flour 

1 tsp Baking Powder 

1 tsp Baking Soda

2/3C Cocoa Powder

1/3C Milk

1C White Chocolate Chips

1C Chocolate Chips 

Preheat oven to 330*F 

Cream butter and sugar until light and fluffy, add egg and vanilla and mix until incorporated.

Add flour, raising agents, cocoa and salt and mix until combined.

Slowly add in milk (while mixing) until a soft dough forms.

Mix in chocolate chips until evenly dispersed throughout the dough.

Cover bowl and leave to chill in the fridge for at least fifteen minutes - or until firm and workable.

Roll heaping tablespoons of dough into balls and place on lined cookie sheets 2-3" apart.

Bake for 17 minutes until edges are cooked. 

Leave to cool completely on trays.

Simple Chocolate-Chocolate Chip Zucchini Bread

Those of you who grow zucchini know that one plant produces TONS! My cousin asked me to grate her some and freeze it until she can make zucchini bread. I had heard how YUMMY the bread was but have never made it. So, being the baker I am, I decided to try. But of course, chocolate!!!!! This bread is so yummy, moist, has great flavor, and I LOVE it! This bread is easy to make and I plan on making it around holidays with zucchini I plan on freezing! Try it! 

Chocolate Zucchini Bread:

1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups shredded zucchini (with skin)
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 cups Chocolate Chips

1) Combine oil, sugars and vanilla. Mix in eggs and shredded zucchini.
2) In a separate bowl, sift together flour, cocoa, salt, cinnamon, baking soda and baking powder. Slowly add dry to wet. Beat until combined. Mix in chocolate chips.
3) Scrape batter into a greased loaf pan (9-5-3), and bake at 350 degrees for 55- 65 minutes, or until a toothpick pushed into the center comes out clean.

German Chocolate Cake

I love chocolate cake and decided to try a new recipe for German chocolate cake. I've never made it before because the melting chocolate thing and making caramel just isn't my thing. Also I don't want all that extra fat. But when I found this new recipe I LOVED it! It has great flavor and is so yummy!

German Chocolate Cake

• 3/4 Cup Coco powder
• 1/4 Cup vegetable oil
• 1/2 Cup water
• 1 Cup butter, softened (2 sticks)
• 2 Cups sugar
• 4 egg yolks (save whites for later in recipe)
• 1 tsp. vanilla
• 2 Cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. SALT
• 1 TB. white distilled vinegar + milk to fill 1 Cup (let set 5 minutes before using)
• 4 egg whites
• 1 container coconut-pecan frosting
• 1 container German chocolate frosting

Directions:

Preheat oven to 350°. Place a medium-sized glass bowl in the freezer for beating the egg whites later. Grease and lightly flour three 8-inch round cake pans. Line the bottoms of the pans with waxed paper. Set aside.

In a saucepan, combine the COCOA, oil and water. Bring to a boil, remove from heat and let cool. In a large mixing bowl, cream the butter and sugar until fluffy. Add the egg yolks, 1 at a time, beating well after each. Beat in the VANILLA and cooled cocoa mixture. In a small bowl, combine the flour, baking soda and salt. Add the flour mixture alternately with milk mixture to the chocolate batter, beating after each addition until smooth. With clean beaters and the chilled bowl, beat the egg whites until stiff peaks form. Fold gently into the batter, using a flexible spatula and an over/under stirring method until mostly combined. Divide the batter among the cake pans. Bake at 350° for 30 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans carefully and cool thoroughly on racks. Put one layer down on cake stand and frost with coconut-pecan frosting and then put the other layer on. Then frost the entire cake with chocolate frosting.

Wonderful muffins

So the other day I was looking up recipes to try and went on pinterest. I saw a link to this wonderful blog: http://www.somethingswanky.com/. I saw a recipe for blueberry muffins, and I have to say: they rock! I love these and they taste so good with homegrown blueberries!

Blueberry Crumble Muffins

                                                                 Ingredients

• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries

For the crumble topping:

• 3/4 cup all purpose flour
• 1/2 cup (1 stick) butter, cut into cubes
• 3 tablespoons brown sugar

Instructions

1. Preheat the oven to 400 degrees F. Prepare a muffin tin by lining the cups with paper muffin/cupcake cups and/or lightly spraying with a non-stick cooking spray (I do both).
2. In a large bowl, beat the milk, oil, and egg until well mixed.
3. In a separate bowl, mix together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients. Mix until a batter just forms (it will be lumpy). Gently fold in the blueberries using a large rubber spatula.
4. Divide the batter even among the 12 muffin cups (a scant 1/4 cup of batter in each).
5. Prepare the crumble: use a fork, pasty cutter, or your hands to "smush" together the flour, butter, and brown sugar into a crumbly mixture.
6. Sprinkle the crumble over the batter in each muffin cup.
7. Bake for 20-25 minutes until a toothpick comes out clean.
8. Let cool for 5-10 minutes before unwrapping.

Summer Salad 3

I love pasta but its hard to make it in the Summer because I'm busy and its too hot for it. So I had to find other salads. I really liked this salad and next time I think I'll ad cucumbers.



Summer Pasta Salad
Ingredients:
1 box different colored pasta
½ cup chopped mozzarella
¼ cup zesty Italian dressing
1 chopped tomatoes
1 can chopped olives
Directions

Cook pasta according to box directions. Then add mozzarella, tomatoes and olives. Then toss with the dressing. Tastes best after its chilled for a couple hours.

Summer Salad 2

This is the prettiest salad I've made! It looks so pretty in the bowl but it is hard to get a serving out of. I plan on putting cucumbers or zucchini in this next time.

Layered Summer Salad

Ingredients:

4 cups  torn romaine lettuce

1-1/2 cups   Shredded Mild Cheddar Cheese

2 cups  sliced fresh mushrooms

2 tomatoes, chopped

1 pkg.  (10 oz.) frozen peas, thawed

½  cup   Mayonnaise

½ Sour Cream

¼ cup  chopped fresh basil

4 slices  cooked Bacon, crumbled

Directions

Layer lettuce, 1 cup cheese, mushrooms, onions, tomatoes and peas in 3-qt. bowl. Mix mayo, sour cream and basil; spread over salad to seal. Refrigerate 5 hours. TOP with remaining cheese and bacon just before serving.

Summer Salad 1

Love this recipe I've modified from Bobby Flay's. 

Creamy Cole Slaw- adapted from Bobby Flay’s recipe

Ingredients:

1 bag Cole slaw mixed cabbage
3/4 cup miracle whip
2 tablespoons sour cream
Dash onion powder
2 tablespoons sugar
2 tablespoons white vinegar
1 teaspoon celery seeds
½ teaspoon mustard

Directions

Whisk together the mayonnaise, sour cream, onion powder , sugar, vinegar, mustard, celery salt, in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Summer is here!

So I'm a little slow about posting but I will be updating with some super yummy salads that I've tried. Also a great recipe for muffins from another blog I found! More to come!

Ultimate Cinnamon Buns

My Dad is a wonderful baker and anything he makes tastes great! He has always made good cinnamon rolls. But when He and I were watching an episode of Cook's Country he wanted to make these buns. They look and are DELICIOUS  Dad did an amazing job and they taste and look great. The glaze wasn't put on at all because some people in our home don't like it. But I made it and put it on one bun then put it in the microwave for 0:30 Seconds. These are the best Buns I have ever had! 

Cook’s Country Ultimate Cinnamon Buns:

Dough
3/4 cup warm whole milk (about 110 F)  Check temperature with a thermometer
1 packet (2 1/4 teaspoons) rapid rise or instant yeast
3 large eggs, at room temperature
4 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup sugar
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened

Filling
1 1/2 cups packed light brown sugar
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, very soft

Glaze
4 oz cream cheese, softened
1 tablespoon whole milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

Put rack in middle position and preheat oven to 200F.  When the oven reaches 200 F, turn it off.  Line a 13×9-inch baking pan with foil, allowing excess to hang over edges.  Grease or spray the foil with cooking spray

Combine the warm milk and yeast in a 2 cup liquid measuring cup and whisk until the yeast dissolves.  Whisk in the eggs.  In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornstarch, sugar and salt.  Mix briefly to combine.  With the mixer on low, slowly add the warm milk mixture in a steady stream and continue mixing until the dough comes together, about 1 minute.  Increase the speed to medium and add the butter, one piece at a time, until incorporated.  Continue to mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes.  (If the dough is still wet and sticky after mixing 10 minutes, add flour, 1 T at a time (up to 1/4 cup), until the dough releases from the bowl.)  Turn the dough out onto a clean work surface and knead to form a smooth ball.  Transfer the dough to a large greased/sprayed bowl.  Cover with plastic wrap and place in the warm oven.  Let the dough rise until doubled in size, about 2 hours.

To make the filling: Whisk the brown sugar, cinnamon and salt together in a small bowl.  Turn the dough onto a lightly floured work surface and roll into an 18-inch square and spread it evenly with the softened butter.  Sprinkle the filling evenly over the dough and press gently.  Starting with the edge nearest you. roll the dough into a tight cylinder and pinch lightly to seal.  Cut the cylinder into 8 equal pieces (or 12 if you want smaller rolls) and transfer the pieces, cut side up, to the prepared pan. Cover the pan with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.  Make ahead:   After transferring the cut rolls to the greased pan, the buns can be covered with plastic wrap and refrigerated for up to 24 hours.  When you are ready to bake the rolls, let them sit at room temperature for 1 hour before baking as below.

Preheat oven to 350 F.  Bake the rolls (minus the wrap) for 35-40 minutes, or until they are deep golden brown, the filling is melted, and they are cooked through. While the buns bake, make the glaze by whisking the soft cream cheese, milk, vanilla and confectioner’s sugar in a medium bowl and set aside.  Transfer the pan to a wire rack and top the rolls with 1/2 cup of the glaze.  Let cool for 30 minutes then top with remaining glaze and serve.