Wednesday, November 24, 2010

Recipes I Can't Wait to Try! #10

Yay for Recipes I Can't Wait to Try!!!  This weeks feature was pretty easy to decide on. =)  Joseph's Grainery always has the tastiest things to link up!  I love that they do everything with whole grains.  My husband and I are always looking for ways to blend in healthier ingredients into our foods.  Thanks to Joseph's Grainery for all of the great ideas and for being such a loyal linker!

Photo is property of Joseph's Grainery


Thumbprint Cookies at Joseph's Grainery

















Now let's see some Recipes I Can't Wait to Try!  Link up your yummy recipes & fun crafts!  My request is that you please link back to me in some way and say, "Hi!" to another party goer!  Everyone loves getting a new comment, so show some love!  =)  Also, this week I've made it a blog hop, so feel free to add it to your own blog.  Enjoy!


If you were featured, feel free (but not pressured) [=)] to grab my button!
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Recipes I Can't Wait to Try!

Tuesday, November 23, 2010

Cherry Chocolate Pie and Applied Labels Review!








It seems that we are always going to some sort of potluck.  As a matter of fact, we host a Bible study at our home twice a month, and you guessed it...it is a potluck.  Of course as you are all very much aware (unless you've been living under a rock), the holidays are upon us!  You know what that means?  Potlucks!  ;-)  With all of this 'pot luckin', it is so easy to get your dishes mixed up.  I sent a cherry pie (the recipe will be below) with my husband to work for his Thanksgiving spread.  After all of the food has been eaten, do you think he's going to know which dish is mine?  Probably not.  Not that he doesn't care, just that plain Jane Pyrex dishes are a dime a dozen and there will probably be several there.  I needed some way to label my pie plate.  I have done it the ghetto way before.  You know what I'm talking about...masking tape with your name across it.  SMH.  I am so glad that I received my new labels in the mail from Applied Labels a couple of days ago!  They are so much cuter than masking tape!!!   These labels were actually created as a way to label baby bottles, clothing, or shoes; but I have used them for labeling my dishes.  =)   They included a couple of really useful things in my pack.  The added Shoe Shields to my order.  They are basically a clear sticker that you place over your label to prevent your foot eventually from rubbing the ink off of your label.  Cool huh?  Be sure to check out Applied Labels on Twitter & Facebook.  They have some extra special deals they list on their Twitter page.  I'll give you a REALLY BIG HINT....CYBER MONDAY!  Oh yeah, and when you visit them, please let them know that I sent you!  =)














Cherry Chocolate Pie
Cook Time - 35 minutes

Ingredients:

Standard two-crust pie crust of your choice (It was late and I didn't have the energy to make a homemade crust.  I used the Betty Crocker - Just Add Water Mix.)
Can of cherry pie filling (I told you it was late didn't I?)
1/2 tsp Almond extract
1/4 cup mini chocolate chips

2 - 3 Tbsp Sugar (to sprinkle)

Preheat oven to 375 degrees.  Prepare the bottom portion of an unbaked pie crust in your pie plate.  In a separate bowl, lightly mix with a spoon the cherry pie filling and almond extract.  Poor the filling in the pie crust.  Spread the mini chocolate chips on top of the pie filling.  Top with the top portion of the unbaked pie crust.  I chose to make a lattice with mine.  You can do anything you'd like, just make sure that you vent the crust well.  Pinch or crimp crust with a fork.  Sprinkle the top of the pie with sugar.  Top pie with a pie crust shield or line the edges of the pie with strips of foil.  Bake in preheated oven for 30 minutes or until golden.  Remove the shield/foil from the edges and bake for 5 more minutes.  Cool and serve warm with vanilla ice cream!  

















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I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.




Wednesday, November 17, 2010

Recipes I Can't Wait to Try! #9

Oh my goodness!!!  I have had it in my head that it is Tuesday!  I'm so sorry I'm so late at getting this post out!  Putting a big "L" on my forehead right now.  So embarrassed.

This weather is screaming for warm soups!  So I have chosen to feature the groovy recipe below for this week.

Photo is property of Hun... What's for Dinner?


Creamy Chicken Tortilla Soup at Hun...What's for Dinner?













Now let's see some Recipes I Can't Wait to Try!  Link up your yummy recipes & fun crafts!  My request is that you please link back to me in some way and say, "Hi!" to another party goer!  Everyone loves getting a new comment, so show some love!  =)  Also, this week I've made it a blog hop, so feel free to add it to your own blog.  Enjoy!


If you were featured, feel free (but not pressured) [=)] to grab my button!
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Recipes I Can't Wait to Try!

Wednesday, November 10, 2010

Challah



Challah is such a beautiful bread!  The way the it gets that dark golden crust makes mouth start to salivate.  You know that when you put it in your mouth that it will be sweet and wonderful.  For those of you that may not know what Challah is, it is a traditional Jewish bread.  It is typically braided in the shape of a loaf or into a ring.  Either way it is done, it is gorgeous!  I found this recipe on AllRecipes.com but I followed some of the tips from the people that commented.  So, here is the recipe that I used adapted from AllRecipes.com.


Challah
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ready in: 3 Hours 40 Minutes


Ingredients:
1 1/4 cups warm water (110 degrees F / 45 degrees C)
2 1/4 teaspoons of active dry yeast
1/2 cup & 2 Tablespoons honey (divided)
2 Tablespoons vegetable oil
4 eggs (divided)
2 teaspoons salt
4 - 5 1/2 cups unbleached AP flour (depending on humidity)
1 Tablespoon poppy seeds (optional)
1 cup raisins (optional)


Directions:

    • In a large bowl, sprinkle yeast over barely warm water. Beat in 1/2 cup honey, oil, 1 egg, 3 egg yolks (save the whites for later), and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
    • Punch down the risen dough and turn out onto floured board.  Knead for five minutes or so, adding flour as needed to keep from getting sticky. Divide thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease baking tray and place finished braid or round on each. Cover with towel and let rise about one hour.
    • Preheat oven to 375 degrees F (190 degrees C).
    • Beat the remaining egg whites with 2 Tablespoons honey and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
    • Bake at 375 degrees F (190 degrees C) for about 40 minutes. Cover the loaf with foil the last 10 minutes to prevent to much darkening of the crust.  Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.



    Linked up at these fun parties:


    Recipes I Can't Wait to Try! #8

    I tell you, the recipes y'all link up just get better and better!  My recipe box is getting more and more full!  Thanks so much to those of you that have been loyal "linkers" the past several weeks.  I'm glad you keep coming back!  OK, on to my favorite for last week...

    Photo is property of Sweet as Sugar Cookies



    Could you just die?!  These look soooo yummy.  Talk about making lemons out of lemon-aid.  ;-)

    Pumpkin Blondies (By Accident) by Sweet as Sugar Cookies













    Now let's see some Recipes I Can't Wait to Try!  Link up your yummy recipes & fun crafts!  My request is that you please link back to me in some way and say, "Hi!" to another party goer!  Everyone loves getting a new comment, so show some love!  =)  Also, this week I've made it a blog hop, so feel free to add it to your own blog.  Enjoy!


    If you were featured, feel free (but not pressured) [=)] to grab my button!
    Photobucket 


    Recipes I Can't Wait to Try!

    Wednesday, November 3, 2010

    Recipes I Can't Wait to Try! #7

    Woohoo for Recipes I Can't Wait to Try #7!!!  =)  I really dig on linky parties.  It's the BEST way to find yummy new treats to try!  Here are a couple of my favorites from last week:

    Photo is property of Joseph's Grainery


    Glazed Pumpkin Donuts with Whole Grain Flours at Joseph's Grainer

    I don't know how I can express my love for donuts.  But with whole grain flours...I think my heart will beat out of my chest!













    Photo is property of A Latte' with Ott, A


    Egg Brunch Casserole at A Latte' with Ott, A
    Y'all know I'm always late...so...this goes without saying.










    Now let's see some Recipes I Can't Wait to Try!  Link up your yummy recipes & fun crafts!  My request is that you please link back to me in some way and say, "Hi!" to another party goer!  Everyone loves getting a new comment, so show some love!  =)  Enjoy!


    If you were featured, feel free (but not pressured) [=)] to grab my button!

    Photobucket 


    Recipes I Can't Wait to Try

    Tuesday, November 2, 2010

    Black Forest Cheesecake


    Last night I made my very first cheesecake.  I honestly thought that it would come out looking beautiful and perfect.  Well friends, I thought wrong! =)  I found this recipe on Chef De Cuisine.  They don't have a picture of their cheesecake, but I can promise you that it looked prettier than mine.  

    Here are the things that did go right:
    • The cake itself tastes very good.  
    • It's creamy, rich, and chocolaty.  
    • The texture came out perfect.  
    Here are the things that didn't go so right:
    • Mine just didn't come out of the oven as pretty to the eye as I would have hoped.  
    • For a black forest cheesecake, it wasn't as dark colored as I expected it to be.  
    • My crust doesn't want to stick to the cake and is difficult to cut. 
    • There were cracks along the top edges of the cake.


    What I learned:

    • Run a knife around the cake before you chill it. Then run the knife back around the cake before you open the spring-form pan.  If you don't this happens...


    =(
    • When it is baking, the cake will rise really high, but don't panic.  =)  The cake goes back down as it cools.
    • Cherry pie filling and whipped cream will hide an ugly cake. ;-)
    This is another recipe that I would LOVE some more experienced people to comment on.  Here is the recipe word for word from Chef De Cuisine with my tips at the end:


    Black Forest Cheesecake
    makes: 10-12 servings

    Crust:
    1 1/4 cups Graham wafer crumbs
    1/4 cups sugar
    1/2 cup butter, melted
    3 packages (8 ounce each) cream cheese, softened
    1-12 ounce can condensed milk
    8 ounces semi-sweet chocolate, melted, cooled
    4 eggs
    2 teaspoons vanilla
    1-19 ounce can cherry pie filling
    Whipped cream
    Chocolate curls

    Crust:
    Combine crumbs, sugar and butter; press firmly on bottom of 9-inch spring form pan.

    Filling:
    Preheat oven to 325 degrees. In an electric mixer bowl, beat cream cheese until creamy. Gradually beat in condensed milk, chocolate, eggs, and vanilla. Pour into prepared pan.
    Bake for 50-55 minutes or until set. Cool. Chill. Top with the pie filling. Garnish with whipped cream and chocolate curls.



    My tips for this recipe:

    • I used 1- 12oz can of sweetened condensed milk.  The recipe doesn't specify.
    • I did an oreo crust rather than the wafer cookies.  I also omitted the sugar from the crust.
    I can't wait to hear from those of you more experienced than I am on how I can improve my cheesecake making skills. ;-)  




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