Category Archives: Mmm…tasty

{easy & tasty}

Mmm...tasty

I *heart* pie crust

1 February 2012 – 1:51 am

Let’s face it, love takes work. Luckily, you can show your love without breaking a sweat.

Take pie crust, for example.

Growing up, I wasn’t much of a dessert person–but I loved pie crust. Loved it. I’d choke down the filling, just to save the best for last. So, my grandmother began baking the scraps of pie crust with cinnamon and sugar. They were nothing to look at, mind you; but the taste was a little bit of heaven.

Now that, my friends, is love.

Good reminder as we enter the month of love. You don’t have to do a lot to prove your devotion–just a little something thoughtful. If that happens to include baking up some cinnamon & sugar pie crust, all the sweeter . . .

Cinnamon & Sugar topping

Mix together:

1/2 cup sugar

1 T ground cinnamon

Baking instructions

  • Preheat over to 425 F;
  • Place pie crust pieces on cookie tray;
  • Sprinkle with cinnamon & sugar topping;
  • Bake for approximately 7 minutes.

A little something extra

  • The original “recipe” uses the crust left over from a pie. Naturally, can also use a ready-made crust–or roll out a homemade crust just for this. The more, the merrier!
  • When using a complete crust, use cookie cutters for bigger pieces.
  • You can always sprinkle the pieces with water or lightly coat with melted butter before adding cinnamon & sugar–even drizzle frosting over the top once they cool. {I’m sure it’s delectable, I’m simply smitten with the original version}
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Mmm...tasty

Layered goodness

19 January 2012 – 6:55 am

I remember the time we went to my grandmother’s for dinner–not that it was something new, mind you. Cooking large dinners for family, friends, and strangers was what she did. Happily partaking was simply our part. What made that particular evening stand out, however, was the table littered with bowls of items that didn’t quite seem to meld.

I’m trying something new!

We looked at my grandmother, then down at the hodge-podge before us. Seemed a pity someone could lose her touch so quickly. Just the week before we had been over, with nary a suggestion to mix maraschino cherries with the main course. All the same, we sat down to give it a try. Most amazing of all? We loved it.

So I present to you, Chinese Sundaes. No, I highly doubt they originated in China. Yes, your friends and family may look at you funny when you serve the meal. But I’m telling you now, it’s a fabulous blend of sweet and savory. Also, it’s a meal you can literally throw together . . .

Ingredients

  • 4 cups cooked rice
  • 2 cups grated cheese
  • 2 cups cooked ham, cut into small pieces and browned
  • 2 cups brown gravy
  • 1 can Chow Mein noodles
  • 1 cup celery, thinly sliced
  • 1 cup green onions, chopped (optional)
  • 2 cups maraschino cherries, chopped
  • Almond slivers
  • Soy Sauce

Directions

Brace yourself; this is a hard one . . .

  1. Layer the first three ingredients (rice, cheese, ham);
  2. Add a bit of gravy;
  3. Layer the remaining ingredients (Chow Mein noodles, celery, green onions if you want them, cherries, and almonds);
  4. Add a bit more gravy.
  5. Finish it off with a few splashes of soy sauce.

Download the PDF: Chinese Sundaes recipe

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Mmm...tasty

Warm from the inside, out

2 December 2011 – 9:05 am

With the exception of today, this weekend is looking to be laid back and peaceful–the lull before the hectic going-ons of the holiday.

If I could I would invite you all  over for Christmas tea. We’d sit around a big wooden table, sip warm mugs of goodness, and nibble delectable delights. We’d chat, and laugh, and otherwise make the most of the hours. 

Alas, I must extend the next best thing: a recipe for Christmas tea punch. I’m thinking vanilla scones would pair to perfection. Surely, Christmas tea punch + Petite Vanilla Bean Scones = true love.

. . . a warm, happy weekend to you!

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Mmm...tasty

Let them eat cake!

8 November 2011 – 1:00 am

birthday_cake2

Growing up, birthdays were a pretty big deal. We may not have had a lot of money, but there were always decorations and brightly decorated gifts. And no matter the number, we were sure to share a delicious cake with family and friends. The cakes were always made from scratch, usually chocolate, and more oft than not, a complete surprise. You see, we had to wait for the big unveil to find what the cake might be—anything from roses to a three ring circus.

But sometime in my teen years, mom made the mistake of making the mocha cake of angels, now she shant to able to turn back. Balloons and gifts may come and go, but the cake must remain.

I wish I could share a piece of that cake with you, now; I will, however, share the recipe. You can make it completely from scratch, or take advantage of ready-made ingredients; you can bake a full sized cake to share with friends, or buy a cake to savor it all yourself. 

So thank you, mom–for all the cakes you baked and decorated just for me . . . and the little taste of heaven, you passed along to us all . . .

Mocha Angel Food Cake

Ingredients

  • 1 10-inch angel food cake, cooled
  • 1 1/2 Tbsp. instant coffee granules
  • 1 1/3 cups milk
  • 1 (3 3/4 oz.) package chocolate pudding mix
  • 1 cup heavy cream, whipped
  • 2 Heath candy bars, crushed

Directions

  1. In a large mixing bowl, blend pudding mix, coffee, and milk. Chill.
  2. Beat pudding mixture until smooth; fold in half of the whipping cream.
  3. Cut cake in thirds, horizontally; place the bottom layer on a serving plate and
    spread a third of the pudding mixture. Repeat.
  4. Fold remaining whipped topping into the remaining pudding mixture; spread over top
    and sides of cake. Sprinkle with crushed candy bars.
  5. Chill for 2 hours before serving.

 

Download the pdf: Mocha Angel Food Cake recipe {maybe, if I can ever get it to work}

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Mmm...tasty

Mmm … Kahlúa and chocolate

15 September 2011 – 8:16 am

When it comes to boozing, I’m woefully inept. The one time I attempted shots, my pinky shot up in the air, I sipped, and choked. Disgraceful, I know. Still, while I may not enjoy partaking in cough syrup, and tend to cut back on lighter fluid, I do enjoy the occasional libation. I’ll take wine, for instance, certain beers, and anything that pairs well with an umbrella–or chocolate.

With that in mind, I set out for the perfect Kahlúa cupcake.

After combining a myriad of recipes, I think I’m close. And while I was going to wait to write a post until I had attained perfection, several who tasted said cupcake, requested the recipe.

First, a few things: 1) I wanted a light Kahlúa taste–if you’re looking for more, add to your heart’s content … including brushing baked cupcakes with Kahlúa; 2) I was too lazy to go to the store, meaning my topping was whatever I had on hand–cocoa, coarsely ground coffee beans, and crushed Oreo cookie wafers. Not bad, but not the best. I would suggest a swirl of semi-sweet chocolate, chocolate covered coffee bean, and/or crushed, chocolate-covered toffee. The mere thought is making me tear up a bit.

So, without further ado …

The great Kahlúa cupcake

Makes 24 wee cakes

What it takes

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3 tsp. baking powder

1/2 tsp. salt

12 Tbsp. (1 1/2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

1/2 cup Kahlúa

1 1/4 cups whole milk

How it’s done

  1. Preheat oven to 375°. Line cupcake pans with paper liners; set aside.
  2. In a medium bowl, sift together all dry ingredients (mainly, flour, cocoa, baking powder, and salt);
  3. In a large bowl, beat the butter and sugar until light and fluffy—approximately three minutes. Beat in the eggs, one at a time, and then add in the vanilla extract.
  4. Add one-third of the flour mixture and beat to combine. Add half of the milk; beat to combine. Repeat. End with remaining flour; mix well.  
  5. Fill each cupcake liner approximately 2/3 of the way full and bake for 18 to 20 minutes, or until the cupcakes spring back when lightly pressed. Transfer to a wire rack and cool completely. Frost with Kahlúa Buttercream Frosting.

 …and Kahlúa frosting

with which to frost The Great Kahlúa Cupcake

1 3/4 sticks unsalted butter, softened

3 to 5 cups confectioners’ sugar

1 tsp. vanilla extract

1/4 cup whole milk

1/4 cup Kahlúa

In a large bowl, beat the butter with an electric mixer until creamy. Add 3 cups of confectioners’ sugar, the vanilla, milk, and Kahlúa and beat on low speed until light and fluffy. Gradually add the remaining confectioners’ sugar, a little at a time, until frosting thickens and it reaches a desired sweetness (around 4 cups, total, should do it).

Download PDF: Kahlua Cupcakes.

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