Friday, December 28, 2007
Thursday, December 27, 2007
1 cup crunchy peanut butter
1 cup confectioners’ sugar
2 tablespoons butter or margarine, at room temperature
12 ounces white chocolate
Colored sugar for sprinkling (optional).
1. In a medium bowl, combine Rice Krispies, peanut butter, confectioners’ sugar and butter or margarine. Mix until very well combined. Firmly compress into balls 1 1/2 inches in diameter. Place on a baking sheet, cover and refrigerate until well chilled, about four hours or overnight.
2. Line a baking sheet with waxed paper and set aside. In a double boiler over medium-low heat, melt white chocolate until completely smooth. Remove from heat and pour chocolate into a wide, shallow bowl. Working quickly in small batches, roll chilled balls in chocolate, turning gently with a fork. Transfer to waxed paper. If desired, sprinkle tops of cookies with colored sugar.
3. Place baking sheet in refrigerator long enough for chocolate to become firm, 30 minutes to 1 hour, then transfer to an airtight container. Store at room temperature for up to three days, or refrigerated for up to three weeks.
Yield: 3 dozen cookies.
4 heaping tablespoons of crisco
2 cups flour
1 tsp salt
1/2 cup milk
This crust is very tricky to make. You have to get a knack for it. the way I do it is mix the crisco and flour ( crumble it all together ) then when its nice and mixed, add the salt and the milk. Its going to get VERY sticky, you might need to add more flour. Add a little at a time until it doesnt stick to your hands anymore. This makes enough for the bottom and top of the pie crust.
Then cut up the apples of your choice...I prefer Mac's or Cortlandts ( they get very soft but keep their shape ) add sugar and cinnaman. Bake for about an hour at 350 testing to make sure the apples are soft.
This was my grandmothers recipe that my mom made and taught to me. Im very glad I learned it so well so I can teach it to my kids. My mother would be proud.
Sunday, December 23, 2007
Saturday, December 22, 2007
P.S. I just want to put little faces on them and give them names....is that weird?
Friday, December 21, 2007
This is the cookie press Karen and I used to make our spritz/butter cookies. Its awsome..so easy to use and OMG...the cookes come out awsome. Here is the recipe for the classic spritz cookies:
1 1/2 cups butter
1 cup granuated sugar
2 tbsp milk
1 tsp vanilla
1/2 tsp almond extract ( if you dont have...i used an extra 1/2 tsp of vanilla- came out awsome )
3 1/2 cups flour
1 tsp baking powder
Pre heat oven to 375. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almont extract; beat well. Mix in flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 mins or until lightly browned around edges. Remove cookies from sheet and cool.
Makes 7-8 dozen cookies
Enjoy your holiday baking :)
Thursday, December 20, 2007
1 cup semi sweet chocolate
2 cups flour
2/3 cup butter
1/4 cup corn syrup
2 tsp baking soda
1/4 tsp salt
1 cup sugar - divided
24 chocolate covered thin mint candies
Melt chocolate pieces.
In large bowl beat melted chocolate, flour, butter, corn syrup, baking soda, salt, egg, & 1/2 cup sugar.
Roll dough & refrigerate for 2 hours. With hands, shape dough into small balls and roll in sugar to coat. Place on ungreased cookie sheet and bake about 12-15 mins. Quickly move half of cookies. Place mint pattie on bottom cookie and place second cookie on top. Press together so mint spreads evenly. Remove to cool.
* use very thin balls.
Tuesday, December 18, 2007
Sunday, December 16, 2007
I didn't get much baking done this weekend but really didn't have too much planned. I already had planned to make my sugar cookies and a cake next weekend. So I decided to make some peanut clusters today for Mike to bring into work with him this week. I also tried a new cookie recipe for Nutella Cookies to bring with me to my in-laws for Christmas (that is if they make it there). I saw the Scotto family make them on the Today Show and wanted to make them as soon as I heard that it was made with Nutella...which I LOVE!!
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup butter
• 1/2 cup Nutella
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon vanilla
• 1 egg
1. Sift together flour, salt and baking powder; set aside.
2. Cream butter, Nutella and sugars; beat in vanilla and egg.
3. Stir in flour mixture, blending well.
4. Put dough into refrigerator for at least 1 hour or until chilled.
5. Shape mixture into ¾-inch balls. Place on greased baking sheets and bake cookies at 375° for about 10 to 12 minutes.
Review: This is a really easy cookie recipe to make and didn't take me much time at all even with the chill time. I made the dough put it in the frig and then made my peanut clusters...rested a little big and then continued with the cookies. The only negative thing I have to say about this recipe was that it left out the chilling part. Luckily I saw them make it live on the show and remembered them mentioning to chill it before you roll them. The dough is really soft and probably would be too sticky to work with if you don't chill the dough. I used my cookie scoop (I love my cookie scoop) and it went really fast!
Monday, December 10, 2007
Next week there will be a ton to post about since this upcoming weekend is our annual Holiday Cookie Weekend.
I am very excited for it and can't wait to do what we have planned. The weekend is going to start with one of our favorite activities a trip to Wal-Mart!
Monday, November 26, 2007
One thing I liked about this recipe was that the ingredient list was short and I actually had most of the stuff in the house already. For the most part I didn't have any problems with this recipe and enjoyed making it. This time around making the challenge I got my husband to watch my son so I could bake in peace. This helped a lot with me not feeling rushed or like I was messing something up.
I was concerned with all the warnings about the softness of this dough and not to use to much flour. I thought I had this all under control and the dough was coming out great going in to the first rise...then it happened. I turned out the dough to kneed it just before you shape it. My original plan was to make them into clover leaf rolls which look so cool. Well my dough was SOOO sticky that I couldn't shape the dough at all and decided to just drop dough into a muffin tin and make muffin rolls. They actually came out really well and for the first time ever they didn't even stick to my muffin tin. This recipe makes a lot of dough so I put the extra into an 8x8 pan and made a nice thin sort of loaf out of it.
Tuesday, November 20, 2007
Review: It was really easy to roll and put everything together...I have to say much easier then I thought it would be. The pictures above are from my first attempt at making this and I don't think it looks that bad. I think the direction forget to tell you to add some wire to the clothes so you can put everything together...if you watch the video on the website you will see what I mean. The only thing that I am sort of bummed out about is that it cost me about $25 to make it after buying all the supplies. I do have a few things left over (like the paper flowers and leaves) but not that much. I would debate on spending the $25 on this or getting a real gift for the new mom/baby. That being said if you want to purchase one of these from the real Baby Bunch people the price starts at $50 before tax and shipping are added.
Friday, November 16, 2007
Prep: 25 minutes Total: 35 minutes, plus chilling
1 cup all-purpose flour, spooned and leveled
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
12 ounces semisweet or bittersweet chocolate, chopped
1/4 teaspoon pure peppermint extract
Sprinkles, for decorating (optional)
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
Form balls of dough (each equal to 1 teaspoon), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired.
Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.
Review: This cookie is OK not sure if I would make it again because it was more time consuming then I thought it would be. I have to admit that I am comparing it to the girl scout version which are way better then this recipe. Making the dough was pretty easy and using my cookie scoop made rolling the dough into balls easy. I wasn't that good at flattening the dough into disk with the glass and it got sort of stuck a few times. The most time consuming part of this recipe for me was dipping then into the chocolate...something I am sure gets easier with practise. Which brings me to my first issue with the recipe. I don't know if it is a typo or what but I didn't get 44 cookies out of this recipe. I got about 24 cookies or so out of this recipe. To be fair I think I did make them a little bit larger then the 1 teaspoon size because I used my cookie scoop which I believe is 1 1/2 teaspoon size. The other issue I have with the recipe is the total time it took to make the cookies...35 minutes...maybe if have a machine that will coat all the cookies at once in chocolate. I think it took me about 1 hour to maybe 1 1/2 hours to make this recipe from start to finish.
Wednesday, November 14, 2007
Peach Glazed Chicken
1 teaspoon vegetable oil
1 lb chicken tenders
1/2 cup peach preserves
2 tablespoons balsamic vinegar
1 green onion, chopped
1/4 teaspoon pepper
Add oil to pan and place over medium-high heat until hot. Add chicken and saute 5 minutes on each side or until chicken is done. Remove chicken from pan and set aside.
Reduce heat to low; add preserves and remaining 3 ingredients to pan. Cook stirring constantly until preserves melt and onion is tender. Spoon preserves over chicken and serve.
Review: Everyone liked this dinner...even the little one. I would defiantly make this recipe again because of how easy it was to make it and how good it tasted. The vinegar adds a tang to it and doesn't make it too sweet from the peach preserves. I might even try it again with orange marmalade instead of the peach preserves.
Thursday, November 8, 2007
I was hanging out with my neighbor Kathy and she has a book with recipes that are 5 ingredients in 20 minutes or less (not sure of what the exact title of the book is). I found 2 recipes that caught my eye in the short time I looked at the book. The below recipe is one of them which I made Monday night for dinner.
Deep Dish Pizza Casserole
1lb ground beef
1 can (10oz) refrigerator pizza crust
1 can (15oz) of chunky tomato sauce
6 slices (1 oz) mozzarella
Cook meat over medium high heat until brown. Drain if necessary and return to skillet. Add sauce and cook until heated.
While meat cooks, coat a 13x9x2 dish with cooking spray. Unroll crust and press into bottom of pan and halfway up sides of dish.
Line crust with 3 slices of cheese and top with meat sauce. Bake at 425 for 12 minutes. Top with remaining cheese and bake for 5 minutes. Let cook for 5 minutes and serve.
Review: This is the perfect recipe for me during the week. It is fast and really doesn't' that that much time to prep or cook. I couldn't find the chunky sauce in the can that the recipe called for but you can really use your favorite sauce. I also had an 8 oz package of cheese in the house already and just used the amount I thought was enough. Mike likes a lot of sauce and we both love our cheese. I would definitely make this recipe again for a quick weekday meal. I thought of making a Mexican version with using the taco season while cooking the meat....add a little salsa to the meat...and then using either cheddar or Monterrey jack cheese.
Sunday, November 4, 2007
Peanut Butter and Milk Chocolate Mega Clusters
1 lb milk chocolate
3/4 cup chunky peanut butter
1 1/2 cup Rice Krispies
1 1/2 cup mini marshmallows
1/2 cup milk chocolate chips
Melt chocolate and peanut butter together in the microwave. Mix well. Add rice krispies, marshmallows and chocolate chips to chocolate mixture. Line cupcake pan with paper cups. Using an ice cream scooper, scoop chocolate mixture into cups. Cool in refrigerator until firm. Enjoy. Makes 12 mega clusters.
Review: OH MY I'm in love.... soooooo good. I would definitely make them again. To make them for more of an individual serving size I would make them mini muffin size. Also I'm thinking of making a caramel version and maybe even a mint version. Yum!!
Saturday, November 3, 2007
Hello friends and family,
Sorry for the mass email to those of you I haven't spoken to in forever. Hope you are all doing well this weekend and feeling in a generous spirit since I'm about to hit you up for money once again. This time it is a double cause. First off, I'm actually signed up, officially registered and semi-officially training to run the Boston Marathon on April 21, 2008. For those of you who are thinking "What? How did she possibly qualify for the Boston Marathon the 'world's oldest marathon' and some may say the most prestigious?"
I didn't. That leads me to the second cause. I am doing this strictly to raise money for Casa Myrna Vazquez, where I have been a full-time advocate in the Adolescent Transitional Living Program for over two years. I have pledged to raise over $3,500 and am appealing to all of you that love and support me so, so much to help me in this journey. This money will go directly towards improving services provided to women and children staying in Casa Myrna shelters or utilizing community based legal, mental health or emergency hotline services. If you would like success stories, just ask; I have many accounts of how Casa Myrna has improved the lives of women and children in need.
Show your support in two ways:
1) Visit my personal high-tech fundraising page at www.firstgiving.com/stolfimarathon to donate or donate directly to http://www.casamyrna.org/ (click "online donations and payments" in the upper right-hand corner and type "Sara Stolfi Marathon" in the comments box while making a donation). Either way is quick and easy; firstgiving takes out a service charge, but you can leave me a personal message which is nice.
2) Spread the word on my crazy quest to run the Boston Marathon for Casa Myrna Vazquez to anyone and everyone who would be willing to donate.
Thank you for your time and hopefully your monetary support. Your donations are motivation for me to actually keep up with my training schedule. Take care.
Friday, November 2, 2007
Wednesday, October 31, 2007
Monday, October 29, 2007
Serving Size: 8 Generous Sevings
Thursday, October 25, 2007
Honey-Soy Glazed Chicken
Prep: 5 minutes Total: 40 minutes
Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up.
1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total)
coarse salt and ground pepper
Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.
Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.
Tuesday, October 23, 2007
We keep getting phone calls every month sometimes a couple of times a month...a couple of times in a row...people calling us looking for someone who does not live here. How do I know it is the same people...caller ID...you have to think everyone in this day and age has it. I feel like the next time this person calls to go off on them...and asking (in a nice way of course) to stop call my phone number. The sort of funny thing is that person's phone number is one digit from mine. This makes me wonder why he is really calling my number every month.
Monday, October 22, 2007
Cornbread-and-Beef Skillet Pie
1/2 cup yellow cornmeal
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 teaspoon baking soda
Coarse salt and ground pepper
1 tablespoon olive oil
2 red bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, chopped
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
1 1/2 pounds ground sirloin
1/4 cup tomato paste
3/4 cup reduced-fat sour cream
1 large egg, lightly beaten
Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.
In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.
Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.
Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.
Review: It was really easy to make, took no time what so ever and I had a good amount of the ingredients already in my pantry. As my husband put it...this is a keeper. I only did one thing different was use ground turkey instead of the beer. Mostly because turkey is healthier then beef but also because it is cheaper. I don't know if using the turkey cause it to be a little soupy. So next time I might try this recipe with beef to see if I get the same results and see if it taste better. Oh I also currently don't have an oven proof skillet so I cooked it in a pot and then added it to a casserole dish to put in the oven.
Wednesday, October 17, 2007
Yesterday I got an email saying that I have been selected to recieve tickets to see a taping of HER SHOW!!!
So I changed the November month theme to include any Martha Stewart recipe.
Tuesday, October 16, 2007
"Keep honey out of the refrigerator. Unlike some other sweeteners, such as maple syrup, honey is highly resistant to microbial growth due to its naturally low moisture content and slightly acidic nature. And refrigeration can cause honey to crystallize or become cloudy. If kept tightly capped in a moisture-proof container, processed or pasteurized honey can be safely kept at room temperature for at least two years."
CINNAMON: "In 1910, true cinnamon (made from the bark of a tropical evergreen tree) cost as much as $100 per pound, so merchants imported cassia—a much more commonly available and stronger-tasting tree bark—and labeled it cinnamon. Whatever the name, apple pies and mulled cider wouldn't be the same without it. But while there's only one true cinnamon tree, there are a number of cassias, so the "cinnamon" you buy from two sources may not taste the same."
"Apples have long been touted as a health aid (an apple a day…); they're less well known for their ability to preserve food. Adding an apple to a sack of potatoes will keep the potatoes sprout-free—the ethylene gas that an apple emits suppresses the elongation of the potatoes' cells, which is what causes sprouts to form."
Monday, October 15, 2007
Thursday, October 11, 2007
Well lucky for me that it is now raining and cold because my husband request beef stew for dinner one night. It just wouldn't be the same yummy stew eating it when it is hot outside. I also wanted to try to make the below stew recipe for another reason. Mike informed me a month or so ago that his office has a soup/stew cook off challenge thing every year around the Superbowl...I even think they have a cheesy name for it like The Super Bowl...lol.
The recipe comes from Heidi (I don't know where she got it from) and ever since she made it my Mike has been asking for it. Mind you he never tried it but just the name alone had him drooling for it.
Beef and Guinness Stew
2 lb boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
1 or 2 fresh rosemary sprig
Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate.
Heat oil in a wide heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes.
Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, and rosemary and bring to a simmer, then cover.
Cook a few hours on a low heat. I added some veggies to it the last hour and then some potatoes the last half hour.
You might also want to add some corn starch or flour to thicken the stew.
Review: I really liked it and would defiantly make it again. I used a very large pot because it looked like a lot of meat and I wasn't sure of the amount it would yield. Next time I would use the smaller stock pot I have as the only thing I would do different. I added carrots, peas and potatoes at the end which were all great additions. I also used 1 whole can of the beer instead of the 1 cup...since it was mid-afternoon I didn't feel like finishing the beer.
Tuesday, October 2, 2007
Pate Brisee (French version of a classic pie or pastry crust)
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Sunday, September 30, 2007
This year is a completely different story because we are back in NY after about 6 years and very close to my favorite place to go apple picking...Lawrence Farms. This trip was also Jacob's first time going apple picking so we made a day of it. Heidi was coming over to spend the day with us and we called up my in-laws (which I also found out that my in-laws have never ever before gone apple picking)...and headed out to the orchards.
I thought to myself what would make this day perfect...Pulled Pork for dinner from the slow cooker. I heard from other neighbors that my neighbor Cathy had an awesome recipe for it...so I asked for it.
Dave's Pulled Pork Sandwiches
4-5lb Pork Shoulder/Butt Roast
3 Tbls Chili Powder
2 Tbls Onion Powder
2 Tbls Garlic Powder
2 Tbls Brown Sugar
1 Tbls Ground Mustard
1 Tbls Paprika
1 Tbls Cayenne Pepper
1 Tbls Salt
2 cans Coca Cola
1 bottle Barbeque Sauce ( I used KC Masters)
Rolls ( I used "Martin's Potato Rolls")
Combine rub ingredients and coat outside of the pork roast. Wrap in plastic wrap and refrigerate a few hours or overnight.
Preheat dutch oven on stove on high and preheat oven to 300 degrees (or put slow cooker on high). Brown pork roast in dutch over (or in slow cooker) on all sides. Turn off stove (or turn slow cooker down to 300 degrees/low). Add enough Coca Cola so that the liquid comes up 1/2 way up the roast. Cover dutch oven and place in oven (or cover slow cooker). Braise pork roast until it's tender enough that it can be completely pulled apart by a fork - this will take several hours. Shred entire roast into small pieces using forks. Add bottle of barbeque sauce and mix together. Serve on rolls.
My Review: I AM IN LOVE...with this pulled pork recipe. Clearly the best I have ever made or had in my life. The rub adds a nice layer of spice to the meat. The rub has a little kick to it but it isn't so spicy that you can't eat a ton of it. Adding the bbq sauce to the cola sauce really makes it taste great. I will defiantly make this recipe again and I am excited that I have leftovers. This recipe is a keeper!
Saturday, September 29, 2007
My review: When I first open the bag I got a great big smell of what seemed to me be vanilla or marshmallow. Above is a picture I found on the website of candyaddict of what the kisses look like. They really do look like candy corn but to me at first don't taste like them. I had another taste and thought about it and they do taste a little bit like candy corn but mostly like white chocolate to me. I don't think I would buy them again...just something new to try.
Wednesday, September 26, 2007
I decided to make mini chocolate chip muffins for our broker open house (our condo officially went on the market this past Saturday!). I mixed mini chocolate chips into the batter and sprinkled the cinnamon sugar on top (instead of the 2 layer approach). Here is what it looked like...
The thing I was really excited by was that I tried a new tactic! If you've made cupcakes or muffins before, you know it's a laborious task to scoop batter into each muffin "hole" (is there a term for this?!) and especially if you have 24+ mini muffins to make! So, I decided to put the batter in a plastic Ziploc baggie and cut a hole out of the corner. (Trust me this was not brain science and I'm sure thousands of others have done this, but...) It was the easiest way to get the batter into the pan and I was done in a quarter of the time it usually takes me! So, I was very excited by this development and hoped that it would also save you ladies some time too!
P.S. The recipe usually makes 6 LARGE muffins, this made 36-39 mini muffins. =)
¼ lb. Margarine (1 Stick)
1 cup Sugar
1 cup Sour Cream
1 tsp. Vanilla
2 cups Flour
½ tsp Baking Soda
½ cup Sugar
1 tsp. Cinnamon
Chocolate Chips 6 ounces (use regular size chips)
Instructions: Cream together margarine and sugar. Add eggs, sour cream and vanilla. Add flour and the baking soda. Spoon half the batter into the muffin pans. Sprinkle approximately half of the cinnamon mix on the batter and add chocolate chips. Place the rest of the batter into the pans. Top with the remainder of the cinnamon mix and chocolate chips.
Bake at 350 degrees for 30-40 minutes. (Only took 33 minutes in my electric oven.)
Makes 6 large muffins.
When sprinkling the first layer of the cinnamon mix, make sure the mix and chocolate chips do not touch the sides of the pan. This will make the muffins split in half.
Use a cake tester and poke through the center of the muffin to make sure that they are cooked thoroughly.
On the top layer, tap the chocolate chips softly into the batter. This will keep them from rolling off once the muffins rise.
Thursday, September 20, 2007
Thursday, September 6, 2007
Wednesday, September 5, 2007
Wednesday, August 29, 2007
Tuesday, August 28, 2007
2 cups fresh orange juice (from 6 oranges), strained
1/2 cup fresh lemon juice (from 2-3 lemons), strained
1/4 cup fresh lime juice (from 2 limes), strained
2/3 cup superfine sugar
4 cups seltzer or club soda
1 ounce vodka per serving (optional)
orange, lemon or lime slices, for garnish (optional)
In a large pitcher, combine juices and sugar; stir well to dissolve sugar. When ready to serve, add seltzer; stir gently to combine. Serve over crushed ice; add vodka (if using), and garnish with citrus slices, if desired.
Review: I thought it was good but I didn't do it completely the Martha way...I didn't use fresh OJ and just used what I had in the frig. I also made a mistake and added the seltzer in with the juice and sugar so it wasn't as fizzy as it could have been. I liked the taste of it but next time I would make simple syrup instead of using the superfine sugar and make it a tiny bit sweeter. Also the color of my didn't come out the same color that is in the mag but that could just be because of something else.
Sunday, August 26, 2007
At the end of one of the aisles there it was a display with M&M's....I noticed a pink bag and thought hmmm what is that for. Then I saw it say limited edition and RAZZBERRY. Of course I had to buy a couple of bags to try it out.
Review: You really can taste the raspberry and it is a really nice taste. They are however a little bit sweet and feel like I need a glass of milk with them. The M&M's themselves are bigger just like when they put out Ogre size for the movie Shrek. I would by these again and hope they come out with more flavors in the future.