My mom's birthday was a couple weeks ago, and since Paul had the week of her birthday off, I requested to take it off so we could drive home to celebrate with her. My sister and I decided to make dinner for her, and I volunteered to bring dessert, as I usually do. I wanted to make a cake, since it was for a birthday, but I didn't want a traditional cake. That is when I stumbled upon the cranberry crumb cake from the hungry couple. It looked great, so I decided to go for it. As usual, when I serve my food, I often forget to take pictures of it, but trust me, it was delicious! Cranberry Crumb Cake Yield: 10 slices Prep time: 30 min total time: 1 1/2 hours ingredients: cake:
crumb topping:
directions:
recipe courtesy of the hungry couple. Paul and I finally have our first visitor to north Platte! One of my friends from college, who was also in our wedding, is coming from Denver for the weekend, and while I am terrified because I have no clue what we will do, I am thrilled that someone is finally coming! I have been stressing for about a week now over what food I will serve her while she is here, and then I saw this: The Pastry Chef's Baking. I personally love shortbread and I love nuts, so this would be what I bake for Kristen! I will also say this is one of the easiest recipes I have ever made, and completely fool proof! It only took me about 30 minutes total. I also made a lot of changes to the original recipe, because of what I had available, and it took the changes quite well. Below is my recipe, but feel free to follow the link to the original. yield: 8 servings prep time: 30 minutes total time: 45 minutes ingredients crust:
chocolate topping
directions:
original recipe from: Pastry Chef's baking Usually for Halloween I make a huge dinner for Paul and I that is 100% Halloween themed. My favorite: a meatloaf in the shape of a hand surrounded by "blood"/tomatoes. Unfortunately, this year, Paul had to work nights, so I did not want to exert the energy to make a Halloween dinner for just myself. I did, however, make caramel apples. We would at least have something to remind us that it is, in fact, Halloween. The most frustrating part of caramel apples, to me, is the fact that the caramel always drips to the bottom and you are left with an apple with almost no caramel on it and a huge pool of caramel stuck to the baking sheet. My goal this year: avoid the drip!
Below is the perfect (and most delicious) recipe for caramel apples I have ever used, which was originally from taste of home. Dripless Caramel Apples yield: six apples prep time: 20 mins total time: 30 mins ingredients:
Directions:
Since summer is not only winding down quickly, but coming to a screeching halt, That being said, I wanted to get in one last fruit pie before the season ended. Unfortunately, when I got to the grocery store, with the intent of buying peaches, my dreams ended. They had no peaches!! This soon? Still set on eating pie, I settled for a bag of frozen peaches and decided to add frozen berries to the mix. When I got home to make the pie, I remembered that for Christmas last year I had gotten an easy pie maker, so I decided to make my life easier and use that to make mini-pies. I did not use a recipe for these pies, so the ingredient measures below are estimates, but any pie dough recipe (or frozen pie dough) can easily be substituted. This pie can also be baked as one full-sized pie at 350⁰. Watch it during cooking, I'm not sure how long it would take, but maybe 20 minutes. Peach and mixed berry pies yield: 6 individual pies or 1 large Prep time: 1 hour cooking time: 30 minutes ingredients: Pie crust
|
Archives
October 2016
AuthorAlways experimenting in the kitchen. Categories |