Royal Icing

This is Paula Deen's recipe for royal icing. This icing hardens shortly after you frost your cookies, so it is perfect for cool designs.
Finn and I used this icing to try out our new owl and truck cookie cutters from Orsen Gygi. So much fun doing cookies with kids! 

We also used it this last Valentine's Day.

You will need: 

- 3 egg whites
- 1 (1-pound) box confectioners' sugar
- 1/8 teaspoon cream of tartar
- Food coloring, optional


Directions:

In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. 

Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired. You can store any extra frosting in ziplock bags in the refrigerator. Have fun!

Chocolate Peanut Butter Pie

This recipe is from Ree Drummond's new food network show The Pioneer Woman. Jacob was watching it with me and asked me to make it for him. No prob babe! Yum...

One change I made: I used chunky instead of creamy peanut butter. The crunch is mo better.

You will need:

Crust:

(note: I doubled this to make sure I ended up with a thick enough crust)

 

- 25 whole chocolate sandwich cookies, such as Oreos
- 4 tablespoons butter, melted

Filling:

- 1 cup chunky peanut butter
- One 8-ounce package cream cheese, softened
- 1 1/4 cups powdered sugar
- One 8-ounce package whipped topping, such as Cool Whip, thawed

Directions:

For the crust: 

Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. 

Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.

For the filling: 

Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. 
Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Basil Whipped Cream

A cool idea I read about in the June 2012 Better Homes and Gardens Mag.

Directions:

Beat a cup of cold whipping cream and sugar to taste (about 1 Tablespoon) in a large bowl until soft peaks form. Mix in a handful of finely diced basil.

Eat with fresh fruit, muffins, or berry pies and tarts.

Coco's Ooohy Goohy Cake

So I was pretty excited because this last weekend I had reason to make our cousin Coco's FAMOUS Ooohy Goohy Cake. It goes without saying that you never need a reason for cake, but I do feel a little, teeny tiny bit of shame baking up a full 9x13 for just the three of us. I need to get over it. Anyway, my excuse came in the form of a Forest Service Archaeologist Work BBQ! Doesn't that sound fun!? Well, it was even cooler, and weirder than it sounds. I wish I had been brave enough to snap photos of the goings on. Jacob may have the coolest boss on planet Earth. The BBQ was at said bosses house. A collector of bizarre hats, one each was handed out to the party goers and we continued to trade off throughout the day. Finn played with his daughter, who, as the daughter of a single male archaeologist had a room that made Finn's blush with shame. She had boxes of dinosaurs, Indiana Jones figurines, a knee high Godzilla and a knee high King Kong, a terrarium with TWO real live lizards...on and on. Finn cried for an hour after we left. Aside from the cool stuff in her room they also played: dinosaur hunters (in the back yard with squirt guns), attack of the mummy, and (with the aid of a super creepy ware-wolf mask) attack of the ware-wolf. They got everyone in on the action, and one poor girl almost got pantsed and had her shirt ripped off at the same time in the kid's excitement.

Anyway, in case you have forgotten about the simple easy glory that is the Ooohy Goohy Cake, you can find it HERE.

Deep Dish Caramel Apple Pie

Cook time: eh, maybe like 3 hours including prep.
Serves: At least one

Ingredients:

- Pie crust for double crust pie (find recipe HERE)
- 8 to 10 apples pealed, cored, and thinly sliced

• - 1 cup sugar
• - 3 tablespoons quick-cooking tapioca
• - 1 teaspoon ground cinnamon
• - 1/2 teaspoon salt
• - Juice of 1/2 lemon
• - 1 tablespoon heavy cream
• - 1 large egg
• - Caramel sauce, recipe follows:
• • - 1 cup packed brown sugar
  • - 8 tablespoons unsalted butter
  • - 4 tablespoons heavy cream (or 2 tablespoons whole / 2% milk, and 2 tablespoons sweetened condensed milk)
  • 
    
  Caramel Sauce directions: In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and reserve to layer with apples.

  
  

  Directions:

  Roll out one pie crust and place in a 9 inch deep dish pie tin. Refrigerate crust until ready to fill. Combine sliced apples with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Beat together the cream and egg to make a glaze to brush over the edges and top of the crust. Mound the apple filling in the pie shell, layering with the caramel sauce. It will be quite full. 

  

  
  

  

  Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough and flute the edges. Brush the top with the egg glaze. Using a  knife, cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center  and ending 1/2-inch from the outside edge. You can bake off right away, or chill for up to 30 minutes before baking to re-chill the pie crust.

  
  

  Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Cool on a rack at room temp for at least one hour before serving 
  

  to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.

  
  

  

  
  

  
  

Peach Cobbler (Easy and Yummy)

Prep + Cook time: 40 minutes
Serves: 2-4

Ingredients:

- 4 ripe peaches, sliced
- 1 loose packed cup brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 2 tablespoons cold butter, cut into small cubes

for the topping:
- 1 cup flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1 egg
- 1/4 cup milk (2% or whole)
- 3 tablespoons cold butter, cut into small cubes
- 1/4 cup oats

Directions:

Preheat oven to 350.
Combine peaches, brown sugar, cinnamon, and ginger in a small oven safe dish or casserole (I used a 4x7 casserole). Scatter the 2 tablespoons cold butter over top. Bake for 20 minutes, until peaches are tender and caramelized.

While peaches are cooking assemble topping. Combine flour, sugar, and baking powder. Mix together milk and egg, and add to flour mixture. Add in oats and cubed butter. Mix until JUST combined, being careful not to warm or break down the cubes of butter.

When peaches are ready add large dollops to the top, and return to oven for an additional 15 minutes, until topping is golden and cooked through.

Eat for breakfast with Hash-brown Casserole, or eat for dessert with fresh whipped cream or ice cream.

Homemade Marshmallows

Ina Garten's (and now MY) fabulous homemade marshmallows. So easy!

Homemade Marshmallows

You will need:- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners' sugar, for dusting

Directions:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.




Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. (Note: the temperature will hover around 220 degrees for a while before beginning to rise again, so don't panic!) Remove from the heat.



With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.



Put the mixer on high speed and whip until the mixture is very thick, and just holds it's shape when pulled. Add the vanilla and mix thoroughly.



Pour the marshmallow batter into a 9 x 13 that has been dusted liberally with confectioners' sugar:



...and smooth the top of the mixture with damp hands or spatula.



Top with more confectioners' sugar.



Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares using sharp knife (dipping the knife in confectioners' sugar will help keep marshmallows from sticking). Roll the sides of each piece carefully in confectioners' sugar.
Store uncovered at room temperature.

Nutella Fudge

Nutella is God's gift to men.
Here's how to make your $5 jar of nutella go a little bit farther. This makes a 9 x 13 full of super rich fudge, so think of some friends because you're gonna wanna share. It is unbelievably easy to make. I like to cut the fudge into squares and wrap them in parchment paper. Just remember to tell your friends that it needs to be stored in the fridge or freezer. Enjoy!!!
(I adapted this recipe from one given to me by Jacob's Grandma Vance for plain chocolate fudge.)

You will need:
- 4 cups granulated sugar
- 1 &1/2 cups heavy cream
- 1 pkg milk chocolate or white chocolate chips
- 12.5 oz nutella
- 1 &1/2 sticks butter
- 1 tsp vanilla
- chopped nuts if desired

Directions:
In a large bowl combine chocolate chips, nutella, and butter.
Combine sugar and milk in a LARGE sauce pan. Bring to a boil, stirring constantly, for 6 to 7 minutes. Allow to cool slightly.

Pour sugar mixture over chocolates and butter a little at a time, stirring until smooth. Then add in vanilla (and nuts, optional).

Pour mixture into a 9 x 13 pan or cookie sheet. Place in freezer to allow fudge to cool and harden. Cut into squares and wrap in parchment paper if desired.

Williams-Sonoma Pie Crust (for a double crust pie)

This pie crust is so deliciously superior to any other pie crust I've ever had. I should just delete the other pie crust recipe I have from off this blog, but I think it is nice to keep just in case you don't have the 2 sticks of butter called for in this recipe. I just feel like the other recipe doesn't yield you enough dough for a double crust pie, and my border ends up looking weird because of this lack of dough. This crust was perfect (although my boarder still looks weird, but now I only have my lame skills to blame)!

You will need:

- 2 1/2 cups (390 g) all-purpose flour
- 1 tsp. salt
- 1 Tbs. sugar
- 16 Tbs. (2 sticks, or 250 g.) cold, unsalted butter, cut into 1/2 inch pieces
- 1/3 to 1/2 cup ice water

Directions:

In a food processor combine the flour, salt and sugar. Add the butter and pulse until pea sized crumbs form, 10 to 15 pulses. Add the 1/3 cup ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.

Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap separately with plastic wrap and refrigerate for at least 1 hour or up to overnight.

On a floured work surface, roll out each dough disk into a 12-inch round about 1/8 inch thick. Brush off the excess flour. Transfer the dough rounds to a baking sheet (a pizza stone works better if you have one), placing parchment paper between the rounds. Cover with plastic wrap and refrigerate for 30 minutes.

Transfer 1 dough round to a 9-inch pie dish, gently press into the dish and refrigerate while preparing the filling.

Once filled, cover pie with second dough round and trim the edges, leaving a 1/2 inch overhang. Tuck the top crust under the edge of the bottom crust and press to seal. Cut slits to vent, and lightly brush the crust with egg yolk mixture.

Bake pie according to filling directions, or-
20 minutes at 425, then reduce temp to 350 for 55 to 60 minutes more, until the filling juices bubble thickly and the crust is golden. Cover the edges of the crust with tin foil if they start to brown too quickly.

Caramel-Pecan Pumpkin Pie

The best of Thanksgiving desserts in one pie. Bam.


Prep: 25 minutes, Bake: 45 minutes
Yield: about 8 servings

You will need:
- 1 recipe for single crust pie (make THIS one, and freeze 2nd half for later use)
- 2 slightly beaten eggs
- 1 (15 oz) can pumpkin
- 1/4 cup half-and-half, light cream, or milk
- 3/4 cup granulated sugar
- 1 Tbs. all-purpose flour
- 1 tsp. finely shredded lemon peel
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 1/2 cup packed brown sugar (I doubled this part of the recipe, so 1 cup brn sugar)
- 1/2 cup chopped pecans (1 cup to double)
- 2 Tbs. butter, softened (4 Tbs. to double)

Directions:

Prep pastry for crust. and have ready. Preheat oven to 375 degrees.

In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. To prevent over browning, cover edge of pie with tin foil.

Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is brown and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.

Another Delicious Pumpkin Bread Recipe

I begged my friend Adriana sent me this recipe. She gave me some the other day and I couldn't stop eating it. I'm not sure where the recipe came from, but she changed it a bit so I'm giving her the credit. This bread is the best if you make a simple frosting (of milk and powdered sugar) and pour it over the top of the bread while bread is still warm. The frosting will harden and add a delicious sweet crunch to the yummy bread.


Ingredients:

-1 cup butter or margarine, softened
-2 cups granulated sugar
- 3/4 cup brown sugar
-3 eggs
-3 cups all-purpose flour
-1 tablespoon baking powder
-1 1/2 teaspoons baking soda
-1 teaspoon ground cinnamon
-1 teaspoon ground cloves
-1 teaspoon ground nutmeg
-1 (16 ounce) can solid pack pumpkin

Directions:
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

Peanut Butter Pecan Cookies with Chocolate Frosting

I'm not usually a fan of peanut butter cookies, but Jacob loves them. He loves any kind of cookie. So, fine. Peanut butter it is. I took a basic peanut butter cookie recipe and added pecans to the batter, and frosting to the cookies after they had baked and cooled. I LOVE them

For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups all purpose flour
-1/2 cup chopped pecans
- granulated sugar, or sugar in the raw for dusting

Directions:
Cream together butter and peanut butter. Add granulated and brown sugar, baking soda and baking powder. Beat until combined. Beat in egg and vanilla. Beat in pecans and flour. If necessary, cover and chill dough until easy to handle.
Shape dough into 1-inch balls. Roll into additional sugar to coat. Place on an ungreased cookie sheet flatten by making crisscross marks with the tings of a fork. Bake at 375 for 7 to 9 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool.

For Frosting:
- 1 cube butter
- 3 cups-ish of powdered sugar
- a little milk
- 1 teaspoon vanilla
- 2 to 3 tablespoons coco powder (to taste)

Directions:
Blend butter and powdered sugar together, add milk to desired consistency. Add vanilla and coco powder. Spread over cooled cookies.

Pear Clafouti (with apples instead)

What do I do when I get a sweet craving at 11:30 at night? This:

If you like oven puff (or as we call them "German") pancakes then you will love this. It's basically an oven puff pancake with fruit in it. And it looks really pretty when it's all baked!

Cook time: 45-ish minutes, Serves: 6

Recipe by: Ina Garden (for Food Network)

Ingredients:
- 1 tablespoon unsalted butter, at room temperature
- 1/3 cup plus 1 tablespoon granulated sugar
- 3 extra-large eggs, at room temperature
- 6 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest (2 lemons)
- 1/4 teaspoon kosher salt
- 2 tablespoons pear brandy (recommended: Poire William) - I left this out, but I bet you could use juice or sparkling cider to substitute- 2 to 3 firm but ripe Bartlett pears (or apples)
- Confectioners' sugar
- Creme fraiche (or whipped cream/ maple syrup)

Directions:

Preheat the oven to 375 degrees F.
Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy.
Set aside for 10 minutes.Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
Pour the batter over the pears:
...and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche. Although I prefer maple syrup and/or whipped cream.

Chocolate Sheet Cake with Chocolate Icing

Another dessert victory thanks to Paula Deen. I make this all the time, and is great as a kid's birthday cake!

Recipe from: Cooking With Paula Deen magazine, May/June 2010
Adapted from: Who Says You Can’t Cook It All, by Alan Jackson, Second Edition. Available at alanjackson.com

Makes 1 (13x9-inch) baking pan

Ingredients:
- 2 cups all purpose flour
- 2 cups sugar
- ½ teaspoon salt
- ½ cup butter (unsalted)
- ½ cup vegetable oil
- 4 tablespoons unsweetened coco powder
- 1 cup water
- ½ cup whole buttermilk (or, I substituted ½ cup 2% milk with a splash of white vinegar)
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- Chocolate Icing (recipe follows)

Directions:

Preheat oven to 350 degrees. Spray a 13x9-inch baking pan with nonstick baking spray and then dust with flour. Set aside.
In a large bowl, sift together flour, sugar, and salt; set aside.
In a large saucepan, combine butter, oil, cocoa, and water, whisking until blended. Bring just to a boil over medium-high heat, stirring constantly, until butter melts and mixture is smooth.
Add chocolate mixture, buttermilk, baking soda, vinegar, vanilla, and eggs to flour mixture, beating at medium speed with a mixer until smooth.
Pour batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Punch holes in cake with a fork or an ice pick. Pour chocolate icing over hot cake. Cool completely on a wire rack.


Chocolate Icing
Ingredients:
- ½ cup butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons whole (or 2%) milk
- 1 (16 ounce) box confectioners’ sugar
- 1 teaspoon vanilla extract
Directions:

In a medium sauce pan, combine butter, cocoa, and milk; bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioners’ sugar and vanilla. Transfer mixture to a large bowl. Beat at medium speed with a mixer until smooth.

Lemon Meringue Pie! and Carissa's top 5 of the week...

This week has been a BIG DEAL! And it's not even over yet. My top five so far, in no particular order, except for the first thing which is the most awesome for sure:

1. My BFF L-Dub had her third baby, Nora! Yay slash bummer for her social life...

2. I discovered Dahani episodes on my On Demand, and if you don't know who Dahani is (aside from being my brother-from-another-mother) I recommend you rectify that situation.

3. The soccer world cup is happening. I don't know if you heard. My husband's world revolves around it... And what the CUSS was up with the "ref'd-up" ref's at today's USA game?! If the Axis of Evil is still a thing this douche bag just jumped to the top of the list.

4. THE MOUNTAIN GOATS CAME TO SALT LAKE CITY! I was there, and Jon Darnell is still my soul mate.

5. Our pool finally opened, followed by today's sweet awesome discovery of a dead mouse in the filter of the kid's pool.

Other cool-ish things that didn't quite make the top 5: Learned Kobe's nick-name is "the Black Mamba"...gross, officially paying for the Internet...gross, discovered Claritin...thank Heaven!

Now, for another delicious pie recipe by the lovely Paula Deen (that came out awesome the first time!!)

Recipe from: Cooking With Paula Deen magazine, May/June 2010
Crust Recipe from: the New Better Homes and Gardens Cook Book, 12th edition

Like the butterscotch meringue pie I made, this recipe breaks nicely into three parts: crust, filling, and meringue topping (which is the exact same meringue topping as was used for the butterscotch pie). I thought a graham cracker crust would go best with this pie, so I used the crust recipe found in the Better Homes and Gardens Cookbook.

Makes 1 (9 inch) pie
Cook time: 1 hour-ish.

For the Graham Cracker Crust:

- 1/3 cup butter
- ¼ cup sugar
- 1 ¼ cups finely crushed Graham Crackers (about 9 whole rectangles)

Melt butter and stir in sugar. Add crushed crackers and toss to mix well.

Spread evenly into a 9 inch pie plate. Press into bottom and sides to form an even crust.

Bake crust in a 375 degree oven for 4 to 5 minutes or until edge is lightly browned. Cool on a wire rack before filling.

For the Filling:
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 4 eggs, lightly beaten
- ½ cup fresh lemon juice
- 2 tablespoons butter
- 1 tablespoon lemon zest

In a large heavy sauce pan, combine sugar and cornstarch.


Stir in eggs and lemon juice.



Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly.


Remove from heat; stir in butter and lemon zest. Pour into pie shell and top with meringue while still warm.



For the Meringue:

- 5 egg whites at room temperature (your 4 reserved from the butterscotch filling, plus one more)
- ½ teaspoon cream of tartar
- 10 tablespoons granulated sugar
- 1 teaspoon vanilla extract (Paula recommends clear vanilla extract to keep the meringue really white, but other than that there is no difference)

In a metal or glass bowl, beat egg whites at a high speed with a mixer until frothy.

Add cream of tartar, and beat egg whites until soft peaks form (when you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over, mixture will still be slightly frothy.) Gradually add sugar, 1 tablespoon at a time...


...beating at a high speed for 2 to 4 minutes or until stiff peaks form and sugar dissolves.

Add vanilla, beating just until blended.


Finish the Pie: 
Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust.




Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.