Friday, October 26, 2012

Snicker Doodle Muffins

The kids love this muffin.  Probably one of their favorites.  One of my favorites too.  Yummilish!

 
The tops of these Snicker Doodle muffins are so lovely, the pan is not so lovely.

SNICKER DOODLE MUFFINS
Courtesy of Your Cup of Cake.

  • 2 cups flour
  • ¾ tsp baking soda
  • ¾ tsp cream of tartar
  • 1/3 tsp salt
  • ½ cups butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 ½ tsp vanilla extract
  • ½ cup sugar
  • 1 tsp cinnamon
 
Preheat oven to 375 degrees. Mix dry ingredients. In a separate bowl, combine butter, sugar, eggs, milk and vanilla, blend well. Combine dry and wet ingredients, do not over mix. Spoon batter into greased muffin tins or muffin cups. Mix cinnamon and ½ cup sugar (I do not use the whole amount because it makes a big mess and just falls off.) and spoon over tops of muffins. Bake 10-20 minutes or until a toothpick comes out clean.
 

Thursday, October 25, 2012

Chewy Peanut Butter Chocolate Chip Granola Bars

Goodbye Quaker Chewy granola bars. Hello homemade chewy granola bars.  Yes, they are actually soft!  I have tried many a granola bar recipe and I finally found a keeper.


Combine crispy rice, oats, wheat germ and coconut.


Combine honey, brown sugar and salt in a saucepan over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in peanut butter and vanilla. Pour into dry ingredients and mix thoroughly.


Let cool for 5 minutes.


Add chocolate chips.


Pat into greased 13x9 inch pan and cool completely before cutting.


CHEWY PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS
  • 2-1/2 c. crispy rice cereal
  • 1-3/4 c. rolled oats
  • 1/4 c. wheat germ
  • 1/2 c. flaked coconut
  • 1/2 c. honey
  • 1/2 c. brown sugar
  • 1/4 t. salt
  • 2/3 c. peanut butter
  • 1 t. vanilla
  • 1/2 c. mini chocolate chips
Combine first 4 dry ingredients in a bowl. In a saucepan, mix the honey, brown sugar and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in the peanut butter and vanilla until smooth. Pour over the dry ingredients and mix well. Let cool for 5-10 minutes before mixing in the chocolate chips. Press into a greased 9×13 pan and let cool before cutting into bars.

Wednesday, October 24, 2012

No Knead Bread means no need to do much work.

I have been cranking out two loaves a day of this stuff.  I have made no knead bread before but that recipe did require more time commitment, so I did not make it that often.  But this recipe is seriously over the top easy even if you have never made bread, never ever. 
 
 
Of course I found this latest and greatest version on Pinterest.  It is kinda like the new Google.  When I am looking for something I head straight to Pinterest. I give all the credit to Cooking Classy for this simpler version of No Knead Bread.  It is polite to give people props when they have posted something on their blog.

 
 
The night before you want to bake bread, or 12 to 18 hours before, combine 3 cups flour, 1-3/4 teaspoons salt and 1 teaspoon yeast.  Stir to combine.  Add 1-1/2 cups warm water (don't kill that thar yeast with hot water!) and mix with a wooden spoon.  You will have a very sticky, wet dough.  Cover lightly with plastic wrap or a tea towel.  


When you drag your self out of bed, set oven at 450 degrees. Heavily flour a cutting board.  Wet hands (yes this sounds weird since the natural tendency is to flour them, but this works AMAZING...thanks Cooking Classy.)  Shape dough quickly into a ball and place on board. 


At this point I changed it up and sprinkled the top quite heavily with cornmeal. I am a rebel. Cover with plastic wrap. When oven is preheated place pan in oven to heat. Set timer for 30 minutes.


You will be surprised at how much the bread will rise in that 30 minutes of pan heating time.


Carefully remove BURNING HOT pan from oven.  Pick up a little flour/cornmeal off the board and rub it on your hands.  Grab the dough.  It will be very squishy soft, but with practice you will get the hang of it.  I shape my dough as if I were making a roll, but instead of putting the side that has been pulled together down, I put it up.  It makes the bread real purdy. Cover and bake for 30 minutes. After 30 minutes, remove lid and bake for another 15 minutes. Remove from oven, behold the beauty and cool on a wire rack.

 
Behold the beauty!
 
 
This is my pot.  She's a beauty.  (This stove...she is not a beauty.)She is 10 inches in diameter and about 3 inches high.  I guess you would call her a Dutch oven.  She has a nice lid that can also be used to fry up things, like a grilled cheese on your amazing No Knead Bread!
 
NO KNEAD BREAD
  • 3 cups flour
  • 1-3/4 t. salt
  • 1 t. yeast
  • 1-1/2 cups warm water (about 110 degrees)
 
Combine flour, salt and yeast in a nonreactive container/bowl.  Mix with warm water.  Dough will be shaggy and really wet.  Cover and let rise for 12 to 18 hours.  When ready to bake, preheat oven to 450 degrees. While you are waiting for the oven to come up to temperature heavily flour a wooden cutting board. Get you hands slightly wet and scoop dough out of container. Shape into a round and place on floured board.  Sprinkle top with cornmeal or flour (enough so that plastic wrap/tea towel will not stick to the dough) and cover with plastic wrap or a tea towel and let rise while pan heats.  Now that the oven is preheated, place pan in oven. No need (haha..get it), no need to spray or grease pan.  This bread will not stick! Let the pot heat in the oven for 30 minutes.  When the pot is smoking HOT, remove from the oven and shape dough has if you were making a round dinner roll, pulling the sides under.  Flip the pulled under side up and carefully thrown in pan (carefully as not to burn yourself). Put lid on pan and place in oven.  Bake for 30 minutes.  After 30 minutes, remove lid and bake another 15 minutes. Remove from oven, scoop bread out of pot with a spatula or large spoon and cool on a wire rack.  Once cooled, if you want to keep a crispy, crunchy out side, store in a paper bag.  If you store in plastic, the outside crust will become less crisp, more soft, but the taste will remain.    

I shared this recipe with the good folks at:

We are THAT Family...Works for me Wednesday, Raising Homemakers
 

Sunday, October 21, 2012

Nacho Cheese, Not The Fake Kind!

Fake cheese! How I love it. Some of my chicks adore it too! Too bad I didn't know how to make real fake cheese when they were born. It seems their palates have grown accustomed to the fake stuff. Homemade nacho cheese is DELISH! Homemade nacho cheese is also very easy to make.




Nacho Cheese
•8 ozs. Sharp Cheddar Cheese
•1 cup evaporated milk
•1 T. Cornstarch
•2 T. Hot sauce like Frank's
•1 (4 oz.) can green chilies

Grate cheese on the large holes of a box grater. Toss with cornstarch. In a saucepan combine cheese mixed with cornstarch, evaporated milk and hot sauce. Cook on low heat, stirring constantly until melted and thickened, about 5 minutes. Pour in entire can of chilies, juice and all. Stir and serve. Yum!

 
  

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