Neglected Bloggypoo.

28 Nov

Hi,

Long time no see, bloggy pants. I have realized just how hard it is to do anything with a very active 17 month old. I haven’t really baked in the last month due to moving. I did, however, make 6 pumpkin rolls and a pumpkin cheesecake for the family dessert on Thanksgiving. I bought some pie pumpkins this summer that I had baked off and froze. I didn’t hear any complaints, so they must have done the trick just the same.

I’ve decided I’m more of a find recipes that may sound delicious and try them kind of girl. Sometimes, I forget to write where the recipe comes from. So, what I’m saying is a lot of the recipes I try I can’t post because I don’t know who to give the credit to. Pretty crappy, I know. I have to start recording things better.

Here’s to a new start and better blogging!

Pecan Pie Cupcakes

19 May

Well, if it isn’t a new blog posting. How very exciting! Today I had made Pecan Pie Cupcakes, which was quite the treat. My son had helped and when I say that I mean he pulled the hand mixer down onto his walker. He had batter all over his forehead and arms. It was a mess, but my youngest dog sure loved it. She may be lying in a corner somewhere in a sugar coma.

So, I must say, the recipe when ate all together tastes just like pecan pie. It’s out of this world, for sure. The cupcake, by itself, tastes like a dog biscuit smells though. I had a problem with the frosting setting up, but I had only two egg yolks left. So, chances are, it is my fault that it didn’t set up like it should. It did thicken though. It’s more like a glaze.

I had used the wilton tip 233 to put some of the glaze/frosting in the middle of the cupcake. I didn’t put pecans on all of the cupcakes because my husband isn’t that big on nuts of any kind.It calls for a little pie cut leaf to be put on the top, but I wasn’t up for the extra work.

Here they are.

Pecan Pie Cupcakes

adapted from myrecipes.com

Butter Cake:
1 cup butter, softened
1 1/2 cups sugar
4 large eggs $
3 cups all-purpose soft-wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Paperbaking cups
Vegetable cooking spray
Pecan Pie Frosting:
1 cup firmly packed dark brown sugar
1 cup dark corn syrup
1/2 cup cornstarch
4 egg yolks $
1 cup whipping cream
1/4 teaspoon salt
4 tablespoon butter
1 teaspoon vanilla extract
Toppings:
1 cup toasted pecans
Piecrust Leaves:
1/2 (14.1-oz) package refrigerated piecrusts

To prepare Butter Cake, preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
To prepare Pecan Pie Frosting, whisk together first 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove pan from heat; stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick. Makes 4 cups. Frost each cupcake.
To prepare Piecrust Leaves, unroll piecrust on a flat surface. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.
Top each cupcake with toasted pecans and 1 piecrust leaf.

Note:Pecan Pie Frosting is best when made the night before.

Happy Belated Mother’s Day!

14 May

So, I haven’t blogged in quite awhile. I feel horribly guilty. I have had so much going on. I have indeed done some baking and even found a new love. I absolutely love the “crumb boss’ on youtube. She does have a blog, but it’s not the most appealing website. Anyway, I want to learn more on cake decorating. I think I have become obsessed with learning and trying.

Piled high with chocolate chip cookies!

3 Apr

My husband is in the process of testing for a deputy sheriffs position in some of the surrounding counties. He took a day off to do his physical fitness exam, so I made him a few dozen chocolate chip cookies to show how awesome he is doing. Little did I know that this recipe was going to make probably six dozen. Now, I’m not positive on that number so don’t get upset if you make this recipe and only get five dozen.

I got this recipe out of the cookbook Taste of Home Baking. They were so delicious, but I only had a bite or two. So, now I’m looking at the book with it’s recipe and yes, indeed it made six dozen plus another five. Yes, 11 dozen. I’m proud or maybe ashamed to say my husband ate all of them except for maybe six that we gave to my dad.

Let’s get to this recipe. You can always cut the recipe in half and I probably would have if I looked at what it yielded. I was just anxious to throw everything in my beautiful mixer and give it a whirl.

Chocolate Chip Cookies

1 c. butter, softened

1 c. shortening

2 c. packed light brown sugar

1 c. sugar

4 eggs

2 t. vanilla

4 1/2 c. all-purpose flour

2 t. baking soda

2 t. salt

2 c. (12 oz.) semisweet chocolate chips

1 c. chopped pecans

In a large bowl, cream the butter, shortening, and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, and salt; add to creamed mixture and mix well. Stir in chocolate chips and nuts (dough will be sticky).

Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes until lightly browned. Remove to wire racks.

I didn’t add pecans to my cookies because I’m just not big on nuts in my cookies. I found that the cookie sheets didn’t need greased. I just placed some parchment paper on my baking sheets and placed them on there. I also used a small cookie scooper to drop my cookies so they were all about the same size.

This recipe has even been Muffin Man tested.

On another note, if anyone is trying to keep track of my weight loss, I have lost 31 pounds all together. If you’re wondering how I do it, it’s not by eating my baked goods. That’s for sure!

Hello, beautiful.

30 Mar

In earlier posts, I had told you I was saving up for a beautiful KitchenAid Mixer. Well, guess what ladies and gentlemen! She’s here and her name is Juno. Thanks to some awesome survey sites and an amazing rebate I was able to get my professional 6 Qt. mixer. I must say, it was love at first sight.

This is Juno in action. She makes me counter space look even smaller than my coffee pot does. Luckily, we just rent right now and I still have a chance to get a gigantic kitchen for all my baking needs.  I just won’t hold my breathe.

After all this bragging, I did want to say I tried making some healthy granola bars and failed miserable. It was very crumbly, but the taste was tremendous. I think it needed more ooey, gooey honey mixture and to be packed a lot firmer.

I had dried pineapple, rice crispy, rolled oats, dark chocolate, peanut butter chips, roasted corn, honey, brown sugar, and butter.

It sure did taste good. :D I’ll definitely post the recipe when I get this big boy tamed to my liking!

French Vanilla Crumb Bars

17 Mar

My husband text me a couple of days ago telling me he had a great idea for a treat. So, I needed to know what he was craving and he had come up with french vanilla crumb muffins. I have to keep his sweet tooth happy or else! Yes, or else he will whine for weeks about wanting it. I started working my brain gears for some creativity. I came up with French Vanilla Crumb Bars because bars are always a lot easier to make than muffins, in my opinion.

Wesley was so excited that I took the time to come up with something to fit his craving. He ran around cheering like a child. I love this about him. I feel like super wife when he gets this excited.

So, this is what it looks like. It was a little less vanilla and a little more cake like than I wanted but I’ll work out the bugs at a later date.

I’ll just get down to business and give you my recipe!

French Vanilla Crumb Bars

Cake:
1 c. butter (2 sticks), room temperate
1 c. sugar
1/2 c. french vanilla creamer (I used International Delight Fat Free French Vanilla)
1 t. vanilla
2 eggs
1/2 t. salt
1 t. baking soda
1/2 t. cinnamon
1 1/2 c flour

Crumb:
1/2 c. butter, cold and cubed
1 c. brown sugar, firmly packed
1. cinnamon
1 1/2 c. all-purpose flour
1 c. quick cooking oats
1/4 c. French Vanilla creamer

Grease and dust with flour a 9×13 cake pan. Preheat the oven to 350 degrees.

In a large bowl, mix the butter and sugar until creamy. Then add the french vanilla creamer, vanilla and eggs. Mix until combined. In a separate bowl, combine salt, baking soda, cinnamon, and flour. Gradually mix the flour mixture into the butter mixture and beat until just combined. Pour into the 9×13 pan. (I lightly tap on the counter to get the bubbled out of the batter)

In a medium size bowl, add the cubed butter, brown sugar, cinnamon, flour, and oats. Mix until it looks like sand. (about 2-3 minutes) Then add the french vanilla creamer and mix until just combined. Crumble on top of the batter and place in the preheated oven. Bake 43-45 minutes or until a toothpick comes out clean. Let cool in the pan. Cut and serve.

I used parchment paper to line my pan so I can just pull it out of the pan after it was cooled. I greased and floured it like I would the pan.

Just an update on my weight loss, I have lost 26 pounds all together. I am so proud of myself! I did have some of these bars though and I must say, DELICIOUS.

Banana Banana Bread

4 Mar

My husband is watching our crazy boy tonight so I can actually get my blog post done. The funny thing is, as soon as Wesley holds Lucian he’s out for a nap. I could walk that child around the house for hours and he would still be wide awake. Lucian thinks I’m his personal jungle gym.

This week I made banana bread since my mom insisted on shipping her old, black bananas home with me last Sunday. This recipe was made with just brown sugar and not granulated sugar. By the sounds of my husband, it was definitely a hit. Let’s get to the delicious recipe!

Banana Banana Bread
Adapted from For the Love of Cooking

1/2 cup of butter, softened
3/4 c. of brown sugar
2 eggs
4 overripe bananas, mashed
1 t. vanilla
2 cups of flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 tsp fresh nutmeg, grated

Preheat the oven to 350 degrees. Grease a 9×5 loaf pan. In a large bowl, beat the butter and sugar until creamy. Add the bananas, eggs, and vanilla and beat until completely combined.

In a medium bowl, sift flour, baking soda, cinnamon, salt, and nutmeg. Add the flour mixture into the banana mixture and stir until just combined. Pour the batter into the prepared loaf pan. Bake for 1 hour and let cool in the pan for ten minutes. Turn out onto a wire cooling rack.

Just to keep everyone up to date, I have lost twenty pounds. I have lost all my baby weight and then some. I have to admit my weight had gotten out of control. REALLY out of control. I set the goal of another forty pounds by my son’s birthday. Cheer me on!

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