Season Everything With Love: January 2011

Monday, January 31, 2011

Sorry!

I have been slacking for a long time and not posting on my food blog. So, Today I am going to catch up! Sorry!!!

Sunday, January 30, 2011

Valentines Marshmallow Pops

Melt Kraft caramels and drizzle on marshmallows.

Dip into melted chocolate.

Put into fridge to set.

Melt chocolate melting chips, and drizzle over marshmallows. Put sprinkles on before chocolate dries.

Let set in fridge.

Homemade Marshmallows

Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring

Directions

Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

Read more at Marthastewart.com: Candy-Cane Marshmallows - Martha Stewart Holidays

Lemon Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
2 cups confectioners' sugar
3 tablespoons lemon juice

Directions

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Chocolate Peppermint Crunch Cookies

1 1/2 sticks butter

2/3 cup sugar

2/3 cup brown sugar

2 eggs

1 tsp vanilla

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

2 1/2 cups flour

5 oz (1/2 bag) Andes Peppermint Crunch Baking Chips

Cream butter and sugars, and then add eggs and vanilla.Bake at 350* for 10 minutes

Snow peas
Baby carrots
Walnuts
Apples
Cumbers
Cherri Tomatoes
Grapes
Banana Slices
Pear slices
celery with peanut butter
Dried fruit
Whole wheat pitas with hums
peas
Oranges
Cheese
Blueberries
Strawberries
Whole grain cereal
Low fat yogurt
Whole grain breakfast pita( eggs & broccoli)
Fruit smoothie
Healthy snack mix( popcorn, nuts, pretzels, whole grain cereal)
Salsa and whole grain chips;( tomatoes, cantaloupe, apples, and a hint of lime)
Broccoli florets
Cauliflower florets
Bell peppers, light ranch dip

Stuffed Bell Peppers

4 medium green peppers
1 large onion, chopped
2 teaspoons olive oil
1-1/4 pounds extra-lean ground beef
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 can pinto beans
1 can kidney beans
2 cups frozen corn
1 package (7 ounces) shredded cheddar-flavored soy cheese
1 can stewed tomatoes
4 cups cooked brown rice
1/4 teaspoon paprika

Directions

Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
Transfer to a large bowl; stir in the corn, beans, tomatoes and cooked rice. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika, and cover with cheese.
Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.

Coq au Vin

4 cups water
1 cup pearl onions
4 bacon strips, cut into 1-inch pieces
2 bone-in chicken breast halves (8 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup sliced fresh mushrooms
2 garlic cloves, minced
4-1/2 teaspoons all-purpose flour
3/4 cup chicken broth
3/4 cup white wine or additional chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Hot cooked noodles

Directions

In a large saucepan, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Sprinkle chicken with salt and pepper.
Brown chicken in the drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer.
Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer for 25-30 minutes or until a meat thermometer reads 170°.
Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles. Yield: 2 servings.

Chocolate Peanut butter Chip Cookies

Chocolate Peanut butter Chip Cookies

2 cups flour
3/4 cups cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups2 1/2 sticks) butter
2 cups sugar
2 eggs
2 teaspoons vanilla
1-2/3 cups (10 oz. pkg.) REESE'S peanut butter chips

Heat oven to 350 degrees
Stir together butter, sugar, eggs,vanilla well.
Add baking soda and salt.
Gradulaly add Cocoa and then flour.
Add chips, and mix well. Bake 8 to 9 minutes.

Love Family Fry Sauce Recipe

1 cup Ketchup
1/4 cup Mayonnaise
1/4 cup Barbecue sauce

Add to taste and stir well

Potato Frys

1/2 teaspoon Cumin powder
1/2 teaspoon Onion powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 to 4 Tablespoons Olive oil

Wash, peel, and cut potatoes
Put in a cookie baking pan
Sprinkle with spices, and drizzle with olive oil.
Mix together with hands
Bake at 400 degrees for 25 to 30 minutes, flipping every 10 minutes

Barbeque Beef Paninis

2 cups ketchup
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup molasses
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 boneless beef chuck roast (3 pounds)
14 sesame seed hamburger buns, split

Directions

In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast.
Cover and cook on low for 8-9 hours or until meat is tender.
Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns. Yield: 14 sandwiches.

Love's Chicken and Rice Casserole

1 can (10 3/4 ounces) Campbell's Cream of Mushroom Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 bunch of broccoli, chopped
1 package of mushrooms, chopped
1/2 large red onion, chopped
1 red bell pepper, chopped
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded cheddar cheese

Directions

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Meringue Sandwich Cookies

Meringue Sandwich Cookies

3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Food coloring, optional
3/4 cup sugar
White pearl or coarse sugar, optional

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla, cream of tartar and food coloring if desired; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Cut a small hole in the corner of a pastry or plastic bag; insert #3 star pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto parchment paper-lined baking sheets. Sprinkle with pearl sugar if desired.
Bake at 300° for 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Store in an airtight container. Yield: about 2 dozen.

Whipping cream for filling. Put on right before serving. The whipping cream will dissolve the moraine.

Marshmallow Fondant

Marshmallow Fondant

16 ounces white mini-marshmallows (good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (C&H Cane Powdered Sugar for the best results)

1/2 cup Crisco shortening (place in a very easily accessed bowl)

Make sure you wash your hands really good and you are going to want to take off any rings you have on and pull up your sleeves!

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. I like to add almond extract for flavor to the marshmallows!

Pour the whole bag of powdered sugar onto a clean counter top.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading like you would bread dough. You will immediately see why you have greased your hands. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.

To color fondant, use fondant gel food coloring. Just put a dab on a toothpick, and place it in the middle of the fondant.

Fold fondant, with coloring inside. With Dark colors, this will stain your hands. Knead!

Now you have yellow!!!

Vanilla Cupcakes

2 3/4 cups cake flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
1/4 cup sour cream

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Dasiy Cake

Dasiy Sugar Cookies

Love Family Sugar cookie Recipe

1 C. Butter
2 C. Sugar
2 Eggs
1 C. Sour Cream
1 TLB. Valina
1/2 tsp. Backing Soda
4 tsp. Baking Powder
1/2 tsp. Salt
5-6 C. Flour

Let sit in the fridge for at least an hour. Bake at 350 degrees for 10-12 minutes.
They are the greatest!!!

Royal Icing

3-3/4 to 4 cups confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water

In a large bowl, combine all ingredients. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes or until peaks form. Yield: 3 cups.

Oreo Woopie Cookies

Oreo Cookies

Cookies
1 package devils food cake mix
1 c. Shorting
2 eggs

Bake at 350 degrees for 8 minutes

Frosting
2 oz. cream cheese
2 TBL. butter
1 c. & 2 TLB. powdered sugar
1/4 tsp. Vanilla

Creamed Filled Chocolate Cupcakes

1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
3/4 cup unsweetened cocoa powder, plus more for muffin tins
2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
FOR THE FILLING
1 1/2 cups marshmallow creme (7.5-ounce jar)
1/2 cup (1 stick) unsalted butter, room temperature

Directions

Preheat oven to 350. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.