Happy Everything

Happy Belated Blogoversary! … this year marked 11 years of blogging. Crazy.
Happy Belated Thanksgiving/Birthday! … lucky spoiled me had the two combined this year. It was delicious.
Excluding Thanksgiving I’ve been pretty MIK (missing in kitchen) this last month. So when my Early Bird copy of Gooseberry Patch’s cookbook “101 Soups, Salads & Sandwiches” showed up I was extremely excited. I miss food. I miss my kitchen. I really miss sharing recipes. So here’s what is going to happen. I am going to sit down with a hot cup of peppermint tea, read my cookbook and plan out next week’s menu.

On Monday I’ll share my menu and kick off a giveaway for this cookbook. You could be the lucky winner to own it before it’s even out at stores. Throughout the week I’ll blog and share with you like I use to. Back when I was a SAHM and life was good. I miss that life but I’m loving my paychecks. So bittersweet.

Chocolate Mousse Pie

This amazing pie will cure anything and everything. It is so rich, chocolaty and mouth watering good. You absolutely must try it!

Ingredients
20 chocolate sandwich cookies (such as Oreos)
1/4 cup butter cut into pieces, room temperature
12 oz high quality semisweet dark chocolate, finely chopped
1 tsp vanilla extract
Pinch of salt
3-3/4 cups chilled whipping cream
1/4 cup sugar
Chocolate shavings for garnish
Directions
Butter 9" spring-form pan. In a food processor grind the cookies until fine. Add the butter and pulse until combined. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Remove from oven and allow to cool completely.
For Mousse: In the bowl of a food processor, combine the chocolate, vanilla and salt. Bring 1 cup cream to boil in heavy small saucepan. With food processor running, gradually pour hot cream in and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
In the bowl of a standing mixer beat 2 cups cream and sugar until stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.) Beat remaining 3/4 cup cream in medium bowl to firm peaks. Serve sliced pie with whipped cream and chocolate shavings for garnish.

Carrot Cake

Veggies have never been so yummy. This cake is soft and extra moist. I didn’t get to add the pecans due to my nut hating family. Toasted pecans would have blown my taste buds. Silly cruel family.

Ingredients
2 cups all-purpose flour
2 cups sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
4 eggs
1-1/2 cups vegetable oil
3 cups grated carrots
1-1/2 cups chopped pecans, optional
Frosting
2 (8 oz) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16 oz) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Preheat oven to 350 F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Peanut Butter Eggs

Every year for the last 15 years I said I was going to make peanut butter eggs and I didn’t. This year I finally made them. OMG! Help I can’t stop eating them. I made two batches one covered in dark chocolate and the other in semi sweet. Both were amazing.

Ingredients
1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
1-1/2 cups dark chocolate chips
2 tbsp shortening
Directions
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Chill until set. Store in an airtight container in the refrigerator.

Sour Cream Cheese Puffs

These made the perfect appetizers. Delicious. Even non cream cheese lovers liked them.

Ingredients
1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1/3 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
2 tsp lemon juice
3/4 tsp dill weed
1/4 tsp pepper
2 tubes (12 oz each) refrigerated buttermilk biscuits
1/4 cup minced fresh cilantro
Directions
In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended. Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup. Bake at 375 °F for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.

Cheesecake

*warning* Just looking at the following photos will cause you to gain weight. This cheesecake is that good. *warning*
I only make this once a year because the temptation of having it in the house is too much for me. Haillie shares my love affair for cheesecakes so this makes the perfect birthday cake for her. The flavor and texture are perfect, it is delicious plain or with toppings. I made a blueberry sauce and a sour cherry sauce and then everyone can make their slice the way they like it.
There are some rules to follow when making this cheesecake.
Rule #1 All cream cheese and eggs must be room temperature. I actually leave my cream cheese out over night. I never bake anything with cold eggs. I fill up a bowl with hot tap water and let my eggs hang out there for awhile.
Rule #2 Once your cheesecake is in the oven do not open the oven door. To help prevent cracking, even though mine did this year, I place a cake pan filled with water on the rack below the cheesecake. The moisture helps prevent cracking most of the time.
Rule #3 This isn’t a quick to make cheesecake. After you take it out of the oven it needs 24 full hours or more in the refrigerator. Just overnight will not cut it.
If you do not follow these rules this is what will happen –> Haillie’s 14th birthday cheesecake. Funny thing is until I looked back at last year’s birthday post I had totally forgotten about the whole ordeal.

Download Recipe
Ingredients
1-1/2 cups all purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2-1/2 lbs cream cheese, softened
1-3/4 cups white sugar
3 tbsp all purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
Directions
Preheat oven to 400 ⁰F. Lightly coat a 10 inch springform pan with spray oil. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 ⁰F. Allow to cool.
Increase oven temperature to 475 ⁰F. In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tbsp flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
Pour filling over crust and bake for 10 minutes at 475 ⁰F. Reduce temperature to 200 ⁰F and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
Chill for 24 hours. This is imperative! If desired, top with your favorite fruit or serve plain.

Birthday Girl

Fifteen years ago at 9:51a in a little hospital near Ft Drum the most amazing person was born. She is brilliant, intelligent, creative, a smart ass, beautiful and just plain fabulous.
Happy Birthday Haillie! I can’t even begin to express how proud of the young person you’ve become.

Flowers & Twine

Christopher bought the kiddos and I our traditional Valentine’s Day flowers. Awww. I love me a man in uniform but a man in uniform walking through the door with three bunches of flowers in his arms. Be still my beating heart. Only one problem. I use to receive 200 Peruvian lilies, my favorite flower of all time. So I have a lot of tall big vases. With the addition of two daughters my bouquet has been downsized. *lol* I had to get creative this morning and grabbed the twine.

There is a ridge around the top of my favorite and simple vase. I double wrapped the twine around it and tied a bow. Then I simply knotted off four pieced across. And in the opposite direction I weaved and knotted. Simple fix.

Once the flowers were placed I felt it looked a tad loose and messy. So I pulled the knots inward to help them stand straight and tall. Simple and beautiful.

Chocolate No Bake Cookies

Haillie and I are the only ones in this house who love these cookies. Horrible cookies to have in the house while I’m trying to eat healthy. They will be calling my name till they are all gone.

Recipe from my mom
Download Recipe
Ingredients
2-1/2 cups white sugar
1/4 cup and 1 tbsp unsweetened cocoa powder
1/2 cup and 2 tbsp milk
1/2 cup and 2 tbsp margarine
1-1/4 tsp vanilla extract
1/2 tsp salt
3/4 cup peanut butter
3 cups quick cooking oats
Directions
In a large mixing bowl pour in oats and place peanut butter on top, set aside. Line a cookie sheet with foil, set aside. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Once boiling rapidly continue to boil for 1 minute. Remove from heat and stir in the vanilla and salt. Pour over peanut butter and oats. For cut-outs spread onto cookie sheet and allow to cool for a few minutes. Cut-out shapes but leave on cookie sheet and place in refrigerator to finish cooling. Once set break out shapes. Store in an airtight container.

Homemade Oreo Cookies

Who doesn’t love Oreo cookies? When I saw these over at Bake @ 350 I knew I had to try them out. I loved her idea of the heart stamped in the middle making these perfect for Valentine’s Day. The dough is so easy to work with, I did put mine in the freezer for a few minutes prior to rolling out. Then for the cream filling I rolled that out and used the same cookie cutter to make a perfect match with the cookie. I can’t wait to dunk these.

Recipe from Bake @ 350
Download Recipe
Ingredients
2-1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa
1/2 tsp coarse salt
1 cup unsalted butter
1 cup sugar
1 egg
1 tsp vanilla
Cream Filling
1 tsp plus a heaping 1/4 tsp. unflavored gelatin
2 tbsp cold water
1/2 cup shortening
1 tsp vanilla
2-1/2 cups powdered sugar
Directions
Preheat oven to 350 ⁰F. Line baking sheets with parchment paper.
Whisk together the flour, cocoa, espresso powder and salt; set aside. Cream together the butter and sugar until light an fluffy. Beat in the egg and vanilla until well combined. In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed. Roll the dough on a lightly floured and cocoa-ed surface. (I mixed the 2 of these, then spread on my rolling surface, on my rolling pin, and used it to dip my cookie cutters.)
Cut the cookies with a square cutter, then divide into smaller squares, if necessary, using a bench scraper. Freeze cut cookies five minutes. Bake 8 minutes. Let cool completely.
Cream Filling
Combine the gelatin and water in a small bowl or cup.  Place the cup into a larger bowl of hot water and leave it there until the gelatin is completely dissolved and liquid transparent.
Remove the cup from the hot water and let the liquid cool to room temperature, but hasn't begun to set...about 5 minutes.
Meanwhile, in a medium bowl, beat the shortening with a paddle attachment until fluffy.  Beat in the vanilla.  Add the sugar a little at a time, beating until the mixture comes together.  Scrape the bowl as needed.  Beat in the gelatin.  Use immediately, or store, well-wrapped at room temperature.

Valentine Goodies

I am slightly behind on my Valentines. The goodies are done but I have to finish up on my family’s cards. I just lots track of time and before I knew it the day was here. Oy. First I had a Valentine exchange to mail out. We were to keep it under $10 but I actually didn’t spend a cent on mine. First I started with a sheet of scrapbook paper cut into an 8.5” square.

I printed out my Valentine on the white side and then followed the instructions on how to make an “Antique-Style Puzzle Purse”.

I wanted to give a gift as well so I went through all my leftover fabric and picked out four different patterns. I then printed out two different size hearts to use as my cut outs.

Sowed them up with twine going through and stuffed them with cut up Walmart bags. Ta-da! A cute heart garland for the holiday.

Now onto my family. For Christopher and Abby I made a batch of Homemade Oreos. I will be posting a recipe later but if you’re impatient I got it from “Bake @ 350”. I loved her idea of the smaller heart indent in the middle. Too cute.

For Haillie I made Chocolate No Bake Cookies. To make them extra holiday special I spread them out onto a cookie sheet, chilled for a few minutes and then used a heart cookie cutter. Chilled some more and then broke them apart.

Enjoy your Valentine’s Day with your loved ones.

Day Of Love

“Friendship isn't a big thing – it's a million little things.” ~ Author Unknown

Mini Cheesecakes

These will make you the hostess with the mostest. I promise. I think it's safe to say that these get even more attention than my cookies. They are also a cinch to make, just don't make them too early or your family will devour them before your guest even arrive. Normally I make half with vanilla wafers and half with Oreo cookies. Someone forgot to buy the Oreo cookies.

Ingredients
1 package (12 oz) vanilla wafers or Oreo cookies
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 can (21 oz) cherry pie filling
Directions
Preheat oven to 350 °F. Line miniature muffin tins with miniature paper liners. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, one at a time, beating on low speed after each just until blended.
Place 1 cookie on bottom of each of each muffin cup; cover with cream cheese mixture.
Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours. Leave plain or top with cherries.

Christmas Re-Cap

What a whirlwind this last week has been. With all the holiday craziness, new puppy and Christopher's bronchitis I am spent. I don't think I have been this sleep deprived since Abby was a baby. I am craving normalcy so bad that I have already taken down all of our Christmas decorations, except for the tree. Our kitchen is clean and calm once again. I think I cleaned even more throughly than when spring cleaning. I love the peace and quiet of my kitchen in the morning. With no lights on except the strand above my cabinets.

So what did I get for Christmas? We kept it simple this year so no diamonds but a girl can't expect that every year. My favorite gift was a French press, a must have for all coffee loves. I didn't realize coffee could get even more amazing. I love my recipe book holder and of course Gooseberry Patch cookbooks. I received a lot of cookbooks this year. I love them! I almost have the entire month of January planned out with meals.

With the good comes the bad. Let me start by saying we are fanatics about the movie "A Christmas Story". We watch it while putting up the tree. I play it while cleaning, the girls watch it in their room and then on Christmas morning it plays continuously on TBS which we leave on. I bought my father the leg lamp one year because every man needs one. And while vacationing in Ohio we were excited about the idea of touring the house in the movie but sadly it was closed the week we were there. My sister being a "wise ass" gave me a pair of footed pajamas. I should have known something was up when she kept pestering on Christmas Eve for me to open just this one gift. Then I was forced to put them on for all to see. What is it they say about paybacks?

Holiday Insanity

Our holiday was great but I'm ready for things to get back to normal. It pains me to say this but I'm itching to take down the Christmas decorations. Is that a sign that I'm getting old? I used to hate seeing it all put away and waited until the first of January to do it. There seems to be no order or schedule around here. I'm on high puppy alert at all times, which is draining. I have no menu plan for this week and yet received tons of new cookbooks to pick and choose from. Last's night dinner was fried venison bologna sandwiches. Sad. What kind of mom am I?

To: You

Let the spirit of love gently fill our hearts and homes. In this loveliest of seasons may you find many reasons for happiness.

I have so much to post and so little time. Tomorrow will be a catch up day for sure.

Cannoli

Abby's fur ball of energy (aka Scruffy) is doing mischievously well. He's not a bad puppy but a full of energy and curiosity. I'm sure he thinks his name is NO-Scruffy. He had his first vet visit and received a healthy seal of approval. He also received two shots that just messed up our next 24 hours. Poor Scruffy. He yipped when you picked him up, they must have hit a muscle. He slept most of the day, wouldn't eat and then pooped in his crate at 4:00a. His schedule was so messed up. I was so glad when he was back to his mischievous puppy ways. He's much happier today.

With the puppy back to normal I had to wait for the girls to get home from school to start the cannoli. Abby helped me roll them out with the pasta maker. I'm not sure if it would be possible to get the dough thin enough rolling by hand. I have eight metal forms which keep our production line moving along quickly. For the filling you can add citron, orange zest, lemon zest or chopped maraschino cherries. My favorite is chopped dark or bittersweet chocolate but I used mini semisweet chips this time around for the kiddos.

Ingredients
Shells
3 cups all purpose flour
1/4 cup white sugar
1/4 tsp ground cinnamon
3 tbsp shortening
1 egg
1 egg yolk
1/2 cup sweet Marsala wine
1 tbsp distilled white vinegar
2 tbsp water
1 egg white
1 quart oil for frying, or as needed
Filling
1 container (32 oz) ricotta cheese
1 cup confectioners' sugar
6 oz semisweet mini chocolate chips
In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
Heat the oil to 375 F in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the mini chocolate chips. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Reindeer Games 2010

Time for some family fun! With Christopher and the girls home I wanted to do something a little different. We are suppose to have "Friday Family Fun Night" which includes pizza and games. Lately we've been skipping it because everyone is tired. It gets pushed to tomorrow which never comes. I wanted to get us back together and do some bonding. Starting tonight we are playing one game (board, card, video) every evening. On the fridge is the posted Reindeer Games 2010 form to keep track of the games and winners.

On January 1st the tally marks will be counted up and the winner will receive $20 cold hard cash to spend frivolously. Download Reindeer Games 2010 and join in the family fun. Feel free to share with your family & friends.

Tonight's game of Pictionary started friendly. The teams were Christopher & Abby Vs. Haillie & me. Haillie and I were too confident, talking smack and in the lead. By the end of the game it was very close and we were fighting for our win. *lol* The best part was everyone was into it and already excited for tomorrow night's game.