tag:blogger.com,1999:blog-68901089663631701352024-03-13T08:13:59.680-07:00Sugar RushBE WARNED: NONE of these recipes are good for you...they all contain fat (gasp!), calories, sugar and most of all that feeling of complete elation with the first bite!! Enjoy!!Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-6890108966363170135.post-74154376628081191252009-09-20T15:31:00.000-07:002009-09-20T16:58:31.055-07:00Toffee Cheesecake DropsOK...I have tried...I can't get past it. I am on the Bon Jovi tangent again. After this summer I will never be the same again. <br /><br />In June, I got to live one of my lifelong dreams. It was to go with Wanda to see Bon Jovi in concert...something we have wanted to do since we were teenagers. It has been a lifetime of music, and happy memories and road trips and air guitar and so much more! <br /><br />So, we nabbed Laura to come along with us. I am pretty sure she wasn't as excited as we were, although she IS a fan. To make the day even more perfect it was Wanda's birthday. The concert gods were shining on us!<br /><br />It started out with about 140 kmph drive, courtesy of Laura to Moncton! It was insane..with my JBJ cd collection in tow, we cruised and sang and made signs for the window of the vehicle! The weather was warm and perfect!<br /><br />OK...let me tell you...there are no words to describe the noises and actions that came over my body when I saw that cavalcade of impressive black vehicles pull up in the back of the stage. I. LOST. IT. Worse than any 12 year old at a Jonas brothers concert. I was screaming, bawling and jumping like a crazed lunatic. It was the bet day EVER!!! And I hadn't even SEEN Jon yet! I think I body-checked the guy in front of me....I sure hope he was ok after they took him away on the stretcher.<br /><br />When Jon walked out on stage with that beautiful caramelly toffee hair and those shiny white teeth, every song and memory came over me. It was like my whole life flashed before my eyes and it was wonderful! **sigh*** The concert was everything I hoped it would be. I, with my laryngitis and all, screamed the words to every song and never sat down the entire night. Ohhhh, the adrenaline coursing through my body that night! <br /><br />The best part of the night was when they played Dead or Alive. I took one look at Wanda and we were hugging, singing and looking in disbelief at the band that sang out the one song that carries us through to this day. Richie ripped it up with that guitar riff like nobody's business!<br /><br />There was some disappointment, tho with being too friggin' far from the stage. Andddd...I didn't get to touch his arm, make eye contact, catch a guitar pick or hurl my bra onto the stage. BUT, alas! This will not be our last trip to BonJoviworldland. Oh no...this is just the beginning. **Insert evil mwwaaaahhhahahahaa***<br /><br />"WE ARE COWBOYS (ok, cowgirls), and on our steel horses (aka: my next rental car when I visit) we will ride"...right into the VIP section of his next concert! WOOOOOOHOOOOOOOOOOOOO!!!!! **Throwing my cowboy hat into the air!**<br /><br /><br />Toffee Cheesecake Drops<br />~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />40 min | 15 min prep<br /><br />SERVES 24<br /><br /> * 1 1/3 cups all-purpose flour<br /> * 1/2 teaspoon baking soda<br /> * 1/4 teaspoon salt<br /> * 1 cup firmly packed light brown sugar<br /> * 8 tablespoons cream cheese, at room temperature<br /> * 4 tablespoons unsalted butter, at room temperature<br /> * 1 egg<br /> * 1 teaspoon vanilla extract<br /> * 1 cup chopped chocolate-covered english toffee bar (I used Skor Bits and bars)<br /><br /> 1. Place rack in center of oven and preheat oven to 300 degrees.<br /> 2. Set aside an ungreased baking sheet.<br /> 3. Place flour,baking soda and salt in a small bowl and whisk to blend well.<br /> 4. Place brown sugar, cream cheese and butter in a medium sized mixing bowl and beat with a hand-held electric mixer on medium speed until dough is lighter in texture, about 20 seconds.<br /> 5. Add egg and vanilla, mix briefly to blend.<br /> 6. Scrape down sides of bowl and add flour mixture.<br /> 7. Beat on low speed just until dry ingredients are blended inches.<br /> 8. Stir in chocolate-covered toffee with a wooden spoon.<br /> 9. Drop cookie batter by rounded tablespoons into twenty-four mounds onto baking sheet, spacing them 1-1/2 to 2 inches apart.<br /> 10. Bake until cookies appear dry and are golden, up to 20-25 minutes.<br /> 11. While cookies are baking, lay waxed paper on wire rack.<br /> 12. Remove baking sheet from oven and immediately transfer cookies to waxed paper.<br /> 13. Let cookies cool completely.<br /><br /><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view&current=001.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/001.jpg" alt="Photobucket" border="0" /></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view&current=005.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/005.jpg" border="0" alt="Photobucket" /></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=007.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/007.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=026.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/026.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=040.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/040.jpg" border="0" alt="Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com194tag:blogger.com,1999:blog-6890108966363170135.post-534159321893027342008-09-27T09:42:00.001-07:002008-09-27T13:57:02.260-07:00Pumpkin Cream Cheese Struesel MuffinsToday is a beautiful one. The kind where there is just enough warmth to make you think summer might last a bit longer. But...taking another look out in my front yard, I can see the leaves on my trees are turning yellow. They are even starting to fall to the ground. Sigh....fall is here.<br /><br />With fall comes the age old tradition of the annual trip to the Annapolis Valley for the Pumpkin Run. This year I am missing out and so wishing I was there to go with Wanda. We would get in the car and go, and amazingly enough with Wanda's stellar directional skills (note the sarcasm), we would make it to my grandmother's house. Yes, Wanda...you really DO have to turn off at exit 15. ;-) <br /><br />No matter what vehicle we took, somehow at the end of the trip, we would always manage to have it crammed full of fall produce. We would drive all around the valley looking for the biggest, baddest pumpkin we could carry between the two of us. Short of Dill's giant pumpkins, we came up with some pretty good ones over the years. Pumpkins were the most precious of cargo...they had to fit in first, and all other stuff crammed in around it. That is the official law of the Pumpkin Run.<br /><br />Road trips are always fun. Wanda and I never have a dull moment when we travel together. There are Tim Horton's stops, yard sales, music blaring, wrong turns (once again with Wanda's driving) and LOTS of picture taking. <br /><br />There are the faithful walks back to the old house in the pasture behind my grandmother's house, too. No matter what the weather, we make that trek. We'd don the most dazzling rubber boots that we could find in the closet at Gram's and grab some doe skin jackets and off we'd go! I think we go every year just because we are scared that the next time we arrive there the old house may be gone. <br /><br />Trips to the valley, walks in the woods, the spicy smell of the leaves on the ground..these are all the best part of fall. It is funny how in a world of constant change, there are some things that you just never want to change. This is one of them.<br /><br />So, on that note, I whipped up some delicious muffins. These, too are a tradition. This is the 3rd variation of this recipe I have tried. The original came from Kim, the next one was one I found, then this one is compliments of Wanda. Bring. On. The. Muffins!!!<br /><br />Pumpkin Cream Cheese Struesel Muffins<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />1 (8 ounce) package cream cheese <br />1 egg <br />1 teaspoon vanilla extract <br />3 tablespoons brown sugar <br /> <br />4 1/2 tablespoons all-purpose flour <br />5 tablespoons white sugar <br />3/4 teaspoon ground cinnamon <br />3 tablespoons butter <br />3 tablespoons chopped pecans <br /> <br />2 1/2 cups all-purpose flour <br />2 cups white sugar <br />2 teaspoons baking powder <br />2 teaspoons ground cinnamon <br />1/2 teaspoon salt <br />2 eggs <br />1 1/3 cups canned pumpkin (I actually used pumpkin pie filling PLUS the spices)<br />1/3 cup olive or veg oil <br />2 teaspoons vanilla extract <br /><br />Directions:<br />~~~~~~~~~~~~<br /><br />1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners. <br />2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. <br />3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. <br />4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. <br />5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. (I made a little well in the center of the batter with a spoon then filled it with the cc mixture). Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. <br />6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.<br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush464.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush464.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush461.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush461.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush466.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush466.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush469.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush469.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush473.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush473.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush474.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush474.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush479.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush479.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush480.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush480.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush486.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush486.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=2006-10-06062-1.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/2006-10-06062-1.jpg" border="0" alt="Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com5tag:blogger.com,1999:blog-6890108966363170135.post-25519347075940592142008-02-13T10:21:00.000-08:002008-02-13T17:41:43.166-08:00Deely BobsThis morning I was tucking away a few stragglers from Christmas decorating. Yes, I know it is long over with...but somehow a few decorations managed to not make it in the box. So as I packed these away, I found in the mix some little knitted stockings, about 4" long that I had made when I think I was around 10 or 11 years old. As I held these in my hands I was taken back in time, seeming just like it was yesterday, to when I made these.<br /><br />I was at my Gram MacDonald's house (where we spent half our childhood), and she was doing her usual knitting and crocheting. She showed me these cute little stockings and how to make them. I was hell bent on them because I think I must have made around 40 of them over those next few days. <br /><br />My grandmother had to be the least fussy person I know. She never wore make-up, never bought anything expensive for herself and was super frugal. But she had a passion for creating and always had some new craft supplies on hand. I think craft supplies and candy were her indulgences in life. <br /><br />Gram would take me up the stairs to the landing where she had a buffet cupboard that held all the goods. There was yarn and glue, knitting needles, all different types of paper, fabrics and my MOST favorite of all, GLITTER!!! There were little vials in red, blue, green, silver and gold. The best part is the buffet cupboard now sits in my living room. It reminds me of how she would open that cupboard up and ALWAYS share its contents with me.<br /><br />I still have 2 of the little vials with just a bit of glitter left in them. I refuse to throw them out. Not only do they hold the glitter, but they hold the memories of knitting with Gram, cutting out cookies on that White Tupperware baking sheet, playing school upstairs with my sisters and sewing for hours on the treadle sewing machine. <br /><br />I was talking this morning with my sister Wanda about memories and the past. We cannot go back in time, but if I could magically for one day go back, I would choose to be with Gram. Her and I were kindred spirits. Most of my creative abilities I KNOW comes from her...right from the cooking, baking and crafting. She knew how to make something from nothing and was darn good at it. She had a strong will and was as stubborn as hell. That is why I loved her so much. I see her in me...I now know to be proud of that.<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />These yummy treats are so simple to make and taste like the most gourmet of confections! My Gram MacDonald used to LOVE Macintosh toffee bars! She used them for a special recipe at Christmas time, called Cornflake Toffee Drops. If she were here today I know she would love this recipe as well. <br /><br />Deely Bobs<br />~~~~~~~~~~~~~<br />4 MacIntosh Toffee bars, whacked hard on counter several times to break up<br />1/2 cup butter or margarine<br />1 can of sweetened condensed milk<br />whole large marshmallows, one bag should do<br />Rice Krispies to roll the goods in (I used Vanilla Rice Krispies this time and they ROCK in this recipe)<br /><br />Over low heat, melt Toffee bars, butter and sweetened condensed milk until bars are thoroughly blended. Dip marshmallows in toffee mixture, then in Rice Krispies. Let cool on parchment lined cookie sheets. <br /><br />***Just a note...I prefer to keep mine in the freezer. I like them better frozen..they are super chewy and crispy!!!***<br /><br />Otherwise, refrigerate after cooled.<br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush452.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush452.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush436.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush436.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush437.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush437.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush439.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush439.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush449.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush449.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush440.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush440.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush459.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush459.jpg" border="0" alt="Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com29tag:blogger.com,1999:blog-6890108966363170135.post-32453263073294515722008-01-17T13:24:00.000-08:002008-01-28T15:58:57.679-08:00Double Chocolate Macadamia Nut Caramel BarsMy sister says I am high maintenance. She even went as far as to warn my husband before he married me that I was trouble. What exactly did that mean?? Crikey...<br /><br />I think as a person I am pretty self sufficient. I have come to the point in my life that if I decide I need to have something, that I had better come up with an ingenious way of getting it. On my own. **cue in Pussycat Dolls, "I don't Need a Man".<br /><br />Yes, I like the indulgences life has to offer...who doesn't?? Like that leather couch I had to wait almost 20 years of marriage for because we couldn't afford anything more than second hand?? Or the Kitchen Aid Convection dream oven that also was 20 years in the making. ***Fond memories of my avocado green double oven**. Good things come to those who persevere.<br /><br />Also topping my "List" are gourmet food stores, kitchen gadgetries, shoes (insert heavy sighing here), clothes, skincare, hair products and purses (more sighing, only heavier). **Pausing to think of a few more**. Oh yes...Ikea is now on the "List". Man...that place is LETHAL! <br /><br />But, through all of this love of life's GOOD THINGS comes one basic, simple and unadorned favorite. Where cosmetics and perfumes and Christian Louboutin's never existed. A place where the only good smells that you will find are when you walk out the door. This wonderful place is the GYM!!<br /><br />I have always enjoyed the weight training part of working out. Yes, the running and walking and elliptical stuff is good, but what sets my heart on fire are the weights. <br /><br />This all started about 13 years ago, when my neighbor, a power lifter, convinced myself and a few friends to come work out at his gym. Since then, I have had my on and offs with the weights, but now I am feeling the love once again.<br /><br />It is a feeling of empowerment, not just for your body but for your mind. I never...even back in high school, wanted to be thought of as one of those weak, simpering, helpless types. I always wanted to feel strong and sure that I could do anything. I have decided that life has so much to offer...why not go out and get it??? !! That is how I roll!<br /><br />I have also decided that the next time my sister comes to visit (love you, N), she ISN'T getting any of that stuff she calls high maintenance. Nope...not one oooey, gooey square will touch her lips....not one bite of the meal that cost a weeks worth of groceries (not often, but is does happen). Zero....ZIP!!! I will snatch it from her faster than the Grinch does the Who's decoration's. OKkkkkkkkkkkk...so only in my mind will this happen, but it was a nice dream while it lasted.<br /><br />What REALLY will happen is I will cut her some of my Double Chocolate Macadamia Nut Caramel Bars, make her some hot chocolate and I will listen to her tell me yet one more time how she warned Scott about me.<br /><br />To quote the wise rapper, Kanye, "N-n-now th-th-that don't kill me,<br />Can only make me stronger".<br /><br /> <br />Double Chocolate Macadamia Nut Caramel Bars<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />Crust Layer:<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />1 1/2 cups all-purpose flour<br />1/2 cup unsweetened cocoa powder<br />1/2 cup packed brown sugar<br />3/4 cup (1 1/2 sticks) cold butter, cut into pieces<br /><br />Macadamia Caramel Layer:<br />~~~~~~~~~~~~~~~~~~~~~~~~<br />1 cup (2 sticks) butter<br />3/4 cup granulated sugar<br />3 tablespoons light corn syrup<br />1 cup sweetened condensed milk<br />2 cups whole macadamia nuts, toasted* <br />1 teaspoon vanilla extract<br /><br />Chocolate layer:<br />~~~~~~~~~~~~~~~~~<br />1 1/2 bags of Special Dark Chocolate chips, melted<br /><br />DIRECTIONS:<br />~~~~~~~~~~~~<br /><br />Make the crust:<br />~~~~~~~~~~~~~~~~~<br />1. Preheat oven to 350°F.<br /><br />2. Place flour, cocoa, brown sugar and butter in food processor bowl. Cover and pulse until fine crumbs form. Press firmly into bottom of 13x9x2-inch baking pan.<br /><br />3. Bake for 15 minutes or until lightly browned. Cool in pan on wire rack.<br /><br />Make the macadamia nut layer:<br />Combine butter, sugar, corn syrup and sweetened condensed milk in medium saucepan over low heat, stirring constantly, until mixture is smooth. Simmer for about 15 minutes, stirring occasionally until mixture turns golden. Remove from heat and stir in macadamia nuts and vanilla. Pour over crust.<br /><br />Make the chocolate layer:<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />1. Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.<br />2. Spread melted chocolate evenly over macadamia nut layer. Refrigerate until chocolate sets. Cut into bars.<br /><br />*To toast macadamia nuts, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.<br />**I used President's Choice Bag on Macadamias, which I might add are the size of footballs, so I snapped those bad boys in two on the seam. If you use smaller ones, keep them whole.<br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush401.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush401.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush397.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush397.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush404.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush404.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush406.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush406.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush415.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush415.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush417.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush417.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush419.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush419.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush420.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush420.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush423.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush423.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush425.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush425.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://smg.photobucket.com/albums/v62/zsazsa4ever/?action=view¤t=SugarRush426.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush426.jpg" border="0" alt="Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com7tag:blogger.com,1999:blog-6890108966363170135.post-64839391187724557282007-12-17T20:22:00.000-08:002007-12-19T21:57:58.906-08:00White Chocolate Dulce de Leche CheesecakeAll right it is time for props. President's Choice rocks!! Can I get an AMEN?? With my obsession of Caramel, I had to buy the Dulce de Leche. OH. MY. GAWD. If sin can be bottled, then this is it. Really. It is THAT good. The ultimate in creamy, super thick and you can just spoon gobs of it out of the jar. It reminds me of something, too. It has almost that Kraft-i-licious kind of underlying flavor. Only better.<br /><br />At one point in my life I thought, hey maybe I will be Cryogenically tucked away, but now I am thinking of being entombed in the PC Dulce de Leche. I am sure there must be some similar effects that could lead to future revival.<br /><br />I am a product-a-holic...a slave to what's hot and new. I jump for joy when I see the new Insider's Report. I know it is a bit weird, but what is better than finding a new product that turns out to be the best thing since bread came sliced??? New food items too, are the shiz. They can revive cooking and baking and bring a new twist to a recipe.<br /><br />As I shop this Christmas season, though, I have to say it is not quite the same experience as Superstore at home. I haven't quite achieved that lovin' feeling when I walk through the door. There is no one to greet me in every department. Like sweet Brown Sugar in the bakery and Mr. Kraft in the cheese aisle **le sigh**. I know it will take time...but I have to say I sure do miss it. <br /><br />I also miss the late night shopping sprees for more Eagle Brand milk or marshmallows with Wanda. I swear, we get the urge to bake at the most ungodly hour. But yet, up to SS we would go...a trip that should have lasted 10 minutes, but somehow was about an hour. We always seemed to get sidetracked in the kitchen gadgets aisle...seeing if we could score a deal on a professional grade cookie sheet. Yep there is many a memory centered around the Antigonish Superstore! <br /><br />So, as I give it up one more time to the President, let me just say that I won't back down. I will find the love in Superstore in Medicine Hat if it kills me. Maybe, just MAYBE it might be in the Dulce de Leche aisle.<br /><br /><br />WHITE CHOCOLATE DULCE DE LECHE CHEESECAKE<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />Ingredients:<br /><br /> * CRUST<br /> * 1/2 cup (1 stick) butter, melted<br /> * 1/4 cup granulated sugar<br /> * 1/2 teaspoon ground cinnamon<br /> * 1 1/4 cups graham cracker crumbs<br /> * FILLING<br /> * 2 cups (12-oz. pkg.) white chocolate chips<br /> * 1/2 cup heavy whipping cream<br /> * 2 pkgs. (8 oz. each) cream cheese, softened<br /> * 1 teaspoon vanilla extract<br /> * 4 large eggs, lightly beaten<br /> * 1 1/2 cups (President's Choice Dulce de Leche<br /><br />Directions:<br />FOR CRUST:<br />PREHEAT oven to 300° F.<br /><br />COMBINE butter, sugar and cinnamon in medium bowl. Add crumbs; toss until crumbs are moistened. Press onto bottom of ungreased 9-inch spring form pan. Bake for 10 minutes. Cool on wire rack.<br /><br />FOR FILLING:<br />HEAT 1 2/3 cups morsels and cream in medium, heavy-duty saucepan over low heat, stirring until smooth. Cool for 15 minutes.<br /><br />BEAT cream cheese in large mixer bowl until fluffy. Beat in morsel mixture and vanilla extract. Stir in eggs. Remove from heat. Heat 1 cup Dulce de leche dip in small saucepan over medium heat for 2 to 3 minutes or just until slightly softened. Remove from heat. Stir in 1 cup cheesecake mixture. Alternately spoon cheesecake and caramel mixtures into prepared pan, ending with caramel. Swirl gently with knife.<br /><br />BAKE for 55 to 60 minutes or until edge is set but center still moves slightly. Turn off oven and let cheesecake stand in oven for 1 hour. Remove from oven. Let cool on wire rack for 15 minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for at least 4 hours or overnight.<br /><br />**At this point I also made a whipped white chocolate ganache topping for my cheesecake. I thought it just needed something smooth ans creamy on top!! You HAVE to add this...it is silky smooth!! The recipe follows:<br /><br /> WHITE CHOCOLATE GANACHE<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />1-1/2 cups heavy cream<br />8 ounces white chocolate chips<br /><br />In a saucepan combine 1 1/2 cups of the cream and bring just to a boil. Remove from the heat. Place white chocolate chips in a large bowl and pour hot cream into the bowl containing the white chocolate. Let sit for 1 minute, then whisk until smooth. Transfer to the refrigerator to cool, stirring occasionally.<br /><br />When mixture is cold and thickened, beat with an electric mixer to soft peaks, then beat the last few strokes by hand with a whisk until thick and firm. (Be careful not to over-whisk, or mixture will become grainy.) <br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/WhiteChocolateDucledeLeche001.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/WhiteChocolateDucledeLeche009.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/WhiteChocolateDucledeLeche013.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/WhiteChocolateDucledeLeche024.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/WhiteChocolateDucledeLeche032.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/WhiteChocolateDucledeLeche035.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com60tag:blogger.com,1999:blog-6890108966363170135.post-50680194392237555272007-10-24T22:15:00.000-07:002008-03-02T15:55:40.695-08:00French Chocolate CheesecakeI can remember being a kid a pouring over the pages of Charlie and the Chocolate Factory. I was fascinated...drawn in by the complete escapism the book lent to me at that early age. I was probably in grade 4 or 5 and I remember my teacher asking me if I could return the book (I was a Chocolate Factory hog) so other kids, too, could have a chance to read it. I wanted it all to myself. Why, why, whyyyyyyyyyyyyyyyyyyy do I have to give it back???? **having a Veruca fit**<br /><br />I had visions of walking through that factory...my mind was filled with Everlasting Gobstoppers, Fizzy Lifting drinks and Rainbow Drops galore!! My favorite part was when Violet chews the magic stick of gum. The one that gives her a full course roast beef dinner with all the trimmings, and that she could taste every last bite, right down to the blueberry pie for dessert!! I couldn't possibly imagine the technology behind THAT stunt. <br /><br />My dad always says, "If Wendy made it, then it has to either be made of chocolate or cream cheese". And that is a bad thing how????? Yes, it is true. I admit it. And I will fight tooth and nail to be the one to make dessert. I feel just like Bree on last week's episode of Desperate Housewives...not to be outdone by someone else's prize winning Lemon pie. I try not to be so dominant, but it just happens. See what you have done, Charlie????<br /><br />Most of what is good in life somehow is related to chocolate. When chocolate melts in our mouths it produces feelings of pleasure. That in itself is a bonus. When winter comes and stays for 6 months...hot chocolate helps warm our bones. Seriously...we have national holidays that would seem somehow violated if chocolate was not involved. I mean, what would Easter be without the eggs and bunnies??? Valentines day?? What would happen if all the pretty boxes contained icky hard candy?? Or worse yet...licorice?? **shudder** <br /><br />To quote Martha, it is a Good Thing. If we can have just one pleasure in life, it should be good chocolate. No cheap-it-looks-like-it-was-Turtle-waxed stuff. I mean go NOW to Godiva. Make it worth every bite. Or, go to your kitchen and make this cheesecake. It might not be Godiva, but it runs a close second. It melts like a magic elixir on your tongue. Just like Violet's magic chewing gum. Only better. <br /> <br /><br />French Chocolate Cheesecake<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />Crust:<br />~~~~~~~~~~~<br />1 1/2 cups ground pecans<br />1 cup chocolate cookie crumbs<br />1/4 cup sugar<br />1/4 cup melted butter<br /><br />Filling:<br />~~~~~~~~~~~~~<br />2 cups heavy whipping cream<br />3 cups semi-sweet chocolate chips<br />3-8 oz packages cream cheese, softened<br />1 cup sugar<br />4 large eggs, lightly beaten<br /><br />Directions:<br />~~~~~~~~~~~~~~<br />Preheat oven to 350 degrees.<br /><br />Combine all crust ingredients. Press in bottom and up sides of greased and parchment paper lined 10" spring form pan. ***DO NOT USE SMALLER PAN...the filling comes right to the top of the 10" pan**** Set crust aside.<br /><br />Filling:<br />~~~~~~~~~~<br /><br />HEAT cream in medium saucepan over medium heat just to boiling. Remove from heat; stir in chocolate chips. Let stand for 5 minutes. Stir until chocolate is melted. Cool for 15 minutes.<br /><br />BEAT cream cheese and granulated sugar in large mixer bowl on medium speed until smooth. Add chocolate mixture; beat on low speed until just combined. Add eggs; stir until just combined. Pour into prepared crust. Place pan on baking sheet.<br /><br />BAKE for 55 to 60 minutes minutes or until edge is set but center still moves slightly. Cool in pan on wire rack for 15 minutes; run knife around edge of cheesecake. Cool for 30 minutes. Remove side of spring form pan. Cool completely on wire rack. Cover; refrigerate for at least 4 hours or overnight. <br /><br />Garnish as desired. This makes one massive and heavy cheesecake!! Dig in!! And don't forget the caramel sauce!!<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush356.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush358.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush359.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush362.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush365.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush366.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush370.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush383.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush384.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com8tag:blogger.com,1999:blog-6890108966363170135.post-57287446670811667912007-10-16T11:12:00.000-07:002011-05-28T14:56:06.238-07:00Bon Jovi SquaresI am in a tizzy. A full blown fit where there is hair pulling, bodies being thrown to the floor (mainly mine), and excessive high pitched squealing.<br /><br />I have a problem, you see. It is this whole Bon Jovi concert that has set me right off. He is coming to Calgary, which is only 3 hours from my house. But here it gets complicated. My sister Wanda and I made a pact. The pact was that we were going to get to one of his concerts before we die. But TOGETHER!! I can go, she can't. This just isn't right. I refuse to go without her.<br /><br />The reason for this whole kafuffle started way back in the 80's. There was this album called 7800° Fahrenheit that started my obsession. It goes on from there through the permed and teased hair, the leopard print leggings, rubber bracelets and the leather jackets. Right into my bedroom, where the walls were barely visible through all the posters of that caramelly highlighted hair. **Insert light bulb moment** Talk about juxtaposition: my love of caramel = my love of his caramelly hair. I feel so deep right now. ;-)<br /><br />There were songs that seemed to fit through every phase of my life. There was Silent Night...the tune that my first love, Fabian, made into our theme song. Then came Livin' on a Prayer...the song that got every hardcore 80's girl through the day. There was some Bad Medicine...the only prescription ever needed. Bed of Roses, Never Say Good bye, I'll be there for you...classic ballads for those moments when chocolate and wine is just not enough. Now that I live in Alberta, "Who Say's You Can't Go Home" rings true. <br /><br />My all time favorite song is Dead or Alive. One day, I will rip into Richie's guitar riff and make it look effortless. You may laugh but this is what I aspire to be. This is also the song that I tell my children over and over I want played as they carry the casket out at my funeral. We will have none of this weepy business. Just a good quality final exit from life. Gone out in a Blaze of Glory. ( For those who have read my previous posts, this happens right after the sprinkling of the body glitter)<br /><br />I remember a few years ago..back when Lauren was in her mid teens. There would be many an occasion where we would be traveling in the car, or just listening to music at home and Bon Jovi would come on. There would be screeching and running to crank the stereo up (Wanda and I). Then the air guitar and singing would commence (Wanda and I, again). Lauren and her friends would take one look at us and practically run like wounded animals from the room. Now today, after many years of never giving up and subliminal messaging in her sleep , Lauren has also developed the love for his music. Obviously a sign of stellar parenting skills.<br /><br />Anyone who knows me, knows me as his Biggest Fan. I will never deny it if asked. So when you get in my car and Bon Jovi comes on the radio, don't ask me to turn it down. <br /><br />So, I cannot entertain the thought of going alone to this concert. When we go...and we will someday...know there will be 2 girls, front and center whose lives were forever changed because of his songs. Words that take us back to exact moments..and to the future, where we will Make a Memory.<br /><br />**Going to resume position back on the floor**<br /><br />As a tribute to the Caramel Hair...I give you this recipe!<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/jon_bon_jovi_2.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br />Caramel Shortbread Squares<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />2/3 cup butter<br />1/2 cup whole sugar<br />1 1/4 cups flour<br />1/2 cup butter<br />1/2 cup packed brown sugar<br />2 Tablespoons corn syrup<br />1/2 cup sweetened condensed milk<br />1 bag milk chocolate chips<br />2 Tablespoons vegetable oil<br /><br />Directions:<br />~~~~~~~~~~~~~~~~<br /><br />1. Preheat oven to 350°.<br />2. In medium bowl, mix together 2/3 cup of butter, white sugar and flour until evenly crumbly. Press into a 9" square pan, sprayed with non-stick spray. Bake until light golden brown. <br />3. In medium saucepan, combine 1/2 cup butter, brown sugar, corn syrup and Sweetened condensed milk. Over med-low heat, bring to a boil. Continue to boil for 5 minutes, stirring the whole time. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes, until thickened. Pour over baked crust. Crust can be either warm or cool.<br />4. Put chocolate and veggie oil in a bowl and microwave for 1 minute, then stir well. Continue for 20 second increments until totally melted. Pour over the caramel layer and spread evenly. Chill. Cut into squares.<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush319.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush323.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush327.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush328.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush332.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush344.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush348.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com14tag:blogger.com,1999:blog-6890108966363170135.post-70104832928499718742007-10-11T11:35:00.000-07:002007-10-13T00:03:49.869-07:00Caramel Apple CheesecakeFall...the time of year that floods my mind with a thousand thoughts. The stunning colors and the smell in the air that only falling leaves and dropping temperatures can bring. Farmer's markets with pumpkins, plums, peaches and about a thousand different kinds of apples. There was also the yearly walk our family would take up on the hill beside our grandmother's house just so we could all sit for five minutes on the huge rock at the top of the hill. Even though I am not there I can still smell the air and retrace every step. Fall seems almost perfect. <br /><br />Mom and Dad always had apple and pear trees growing in every nook and cranny. I loved it when picking time came. It was so hard to believe that so many apples could come from one single tree. The last time I picked apples was one afternoon with my sister Wanda. Dad had rigged up this long-handled Javex bottle picker that did the trick. After most of this one tree was picked, there were still quite a few towards the top that could not be reached. Not to give up easily, Wanda and I climbed and shook, only to end up with scraped hands, ripped jeans and no more apples. <br /><br />After the picking was done, mom would go on one of her marathon pie baking tangents. She always wanted us to peel and slice the apples for her while she made the crusts. At first there was plenty of complaining, but then when we all were sitting around the table, it seemed no time and we were done. We would laugh and drink tea and inhale the cinnamon and butter aroma. It was wonderful.<br /><br />I have only been gone from Nova Scotia for a few months, but I still miss these things. There may not be apple pies, but there ARE Caramel Apple Cheesecakes. It's funny, but these Alberta apples taste just like the ones they grow in Nova Scotia ;-).<br /><br />Caramel Apple Cheesecake<br />~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />1 1/2 cups flour<br />1/2 cup butter or margarine<br />3/4 cup white sugar, divided<br />1 egg yolk<br />2 Tablespoons butter<br />2 apples, peeled,cored and sliced thinly<br />20 Vanilla caramels (I prefer Kraft :-))<br />1 1/2 teaspoons milk<br />2 pkgs cream cheese,softened<br />1 teaspoon vanilla<br />2 eggs<br /><br />Combine flour,1/2 cup butter, 1/4 cup of the white sugar and egg yolk. Blend well. Press crumbs on bottom and up sides of a 9" spring form pan (I spray mine with non stick spray and line with parchament paper). Bake at 400° for 10-15 minutes, until edges are light golden. <br /><br />Melt 2 Tablespoons of butter in a large fry pan. Add apples and cook until tender. Arrange apples on baked crust. Melt caramels with 1 1/2 teaspoons milk, stirring over low heat, till completely melted; drizzle over apples.<br /><br />Beat together cream cheese, remaining 1/2 cup sugar, and vanilla. Add eggs, one at a time, beating well after each addition. Pour cheese mixture over caramel apple layer. Bake at 325° for 30-35 minutes, or until set. Cool and then chill. Serve with Caramel sauce.<br /><br />Caramel Sauce:<br />~~~~~~~~~~~~~~~<br />Melt 20 caramels with 1/4 cup of milk over low heat, stirring until smooth. Drizzle over cheesecake and sprinkle with toasted almonds or hazelnuts.<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/CaramelAppleCheesecake002.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/CaramelAppleCheesecake004.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/CaramelAppleCheesecake009.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/CaramelAppleCheesecake005.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/CaramelAppleCheesecake012.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/CaramelAppleCheesecake014.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/CaramelAppleCheesecake015.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/CaramelAppleCheesecake021.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/CaramelAppleCheesecake029.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com77tag:blogger.com,1999:blog-6890108966363170135.post-75564950402343368752007-05-07T18:25:00.000-07:002007-05-07T19:39:52.332-07:00Kahlua Chocolate CheesecakeSome days require just a little help. I am talking the kind of fix that only a piece of cheesecake will cure. <br /><br />My life right now is one of mixed emotions. I am soon going to be moving from my home of 14 years. It is wonderful to think of all the memories we made here. Morgan was a baby in this house. Morgan and Lauren's height, every year, was measured on the doorway to the basement. My family laughed, cried and threw many a temper tantrum in this house(myself included). There are so many wonderful memories.<br /><br />Like my sisters and I lying on my bed, laughing and carrying on like we were 12 again. Telling stories and remembering things like when Gram and Grampie were alive, or how Kim made Annette sniff rocks up her nose when she was little. Or how Annette put Wanda in the dryer and told Kim and I she was gone. Or picking bouquets of Mayflowers from behind Bob and Beryl's house.<br /><br />There was one wonderful moment when I came home from work to find that Morgan had made the Shreddie's recipe from the back of the cereal box. You know...the one that had the nuts, sugar....a snack mix recipe. Yep, he whipped that recipe up all right. It was so nicely baked to the bottom of my cookie sheet, but not a Shreddie to be found on the pan (the cereal was long gone). Just sugar, butter and nuts. It smelled good, though. I loved that day and couldn't be mad if I tried.<br /><br />There are sad times, too, like when Scott left us to go work in Alberta for the first time. I thought the ache in the pit of my stomach would never go away. It is so wonderful to be more in love with the person you are married to now than when you first got married. I wasn't sure that was possible, but time has shown me it is. <br /><br />There is also the memory of Lauren in her bedroom for days on end this past summer. She would rip clothes apart, create new ones and be so totally lost in hum of the sewing machine. The only time I've seen that much fabric on the floor is when I am sewing. It is like rewinding the clock and looking myself at that age. It is nice...especially when I thought all along she was a Kennedy through and through. Now I can see she's half MacDonald, too. <br /><br />Even though our memories here in this house will soon come to an end, they will be forever stored in my mind and my heart. There will be new memories in a new house. Ones that will make us smile, or cry or throw just one more hissy fit. A house is just a box with 4 sides. It is the people that live in it that make it a home. So home for me will be anywhere that Scott, Lauren and Morgan are. <br /><br />And as long as they sell cream cheese and Kahlua at the local grocery store...I will make it through!<br /><br /> <br /><br />Kahlua Chocolate Cheesecake<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />Ingredients:<br />1 1/3 cups chocolate wafer crumbs<br />1/4 cup softened butter<br />1 tablespoon granulated sugar<br /><br />1 1/2 cups semisweet chocolate bits<br />1/4 cup Kahlua<br />2 tablespoons butter<br /><br />2 large eggs, beaten<br />1/3 cup granulated sugar<br />1/4 teaspoon salt<br />1 cup sour cream<br />16 ounces cream cheese, softened<br /> <br />whipped cream, (optional)<br />Chocolate covered coffee beans (optional)<br /><br />Directions:<br />~~~~~~~~~~~~~~~<br />Prepare Chocolate Crumb Crust (directions follow). Preheat oven to 350 degrees F. In small saucepan, over medium heat, melt chocolate bits with Kahlua and butter; stir until smooth. Set aside. <br /><br />In bowl beat softened cheese till smooth. Add sugar, eggs and salt. Beat till smooth. Add sour cream and mix till smooth. Gradually blend in chocolate mixture. Turn into prepared crust. Bake 40-45 minutes or until filling is barely set in center. Remove from oven and let stand at room temperature 1 hour. Then refrigerate several hours or overnight. Garnish, if desired, with whipped cream and chocolate leaves. Chocolate Crumb Crust: Combine chocolate wafer crumbs, butter and sugar. Press firmly in bottom of 9 inch springform pan. <br /><br />**I baked mine 45 minutes and it was perfect! Adjust to your own oven, of course!<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush263.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush264.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush268.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush277.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush278.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush284.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com12tag:blogger.com,1999:blog-6890108966363170135.post-55039437884970514172007-04-29T15:40:00.000-07:002007-05-01T15:18:00.975-07:00Pistachio DessertI am not sure, but maybe it is National Pudding Awareness Month. OK...it is probably ONLY my house that is celebrating.<br /><br />Really, what is better than a big ole bowl of pudding?? My favorite has got to be homemade butterscotch. And it has to be warm...right out of the pot, too. <br /><br />When I was a kid, I used to make pudding for dessert all the time. It didn't matter really if it was made from scratch. I was just as happy to have a boxed pudding cooked. Or even instant pudding would do.<br /><br />I think when pudding is set in front of you, there is some kind of mutation that evolves. There is an instant desire to take a big blob of it on a spoon and make sucking noises. Or pudding bubbles, only in reverse...lol. With all the talk of keeping young, and finding the fountain of youth, I think the strategy may need rethinking. Perhaps if the fountain were made of pudding, then we would all be a kid again. **Mental note to buy stock in the Jello company**<br /><br />One of my specialties as a preteen was Pudding in a Cloud. I remember thinking I was some kind of culinary goddess at 12 years old, when I had this dessert whipped up. I would use mom's ruby red footed dessert dishes. The most awesome compliment to the pale green Pistachio pudding, nestled oh so lovingly inside the Dream Whip clouds. I remember how all my sisters would ohh and ahh when it was dessert time. I am sure it was my mother telling them behind my back to make a fuss. It is ALL about the presentation, I always say!<br /><br />Pudding is still playing a part in my cooking. It is incorporated into desserts, and trifles, even my cookies sometimes use pudding. One of my favorite recipes comes from my sister Kim. It is Pistachio Dessert. Oh. My. Gawd. For such simple ingredients, it truly is a confection worth creating. It sounds all simple, but when you get a taste of that shortbread bottom, exploding and blending with cream cheese, Pistachio flavor and Cool Whip (Yay for edible oil products!!!) you are hooked!!! My kids think the sun rises and sets on this recipe. This recipe requires no special skills...only the ability to whisk!!<br /><br />So when you feel like being young again, forget the Botox, the butt implants and the puffy Goldie Hawn lips. Just turn left at the pudding aisle! <br /><br />Pistachio Dessert<br />~~~~~~~~~~~~~~~~~~<br />Crust:<br />1 cup butter (or margarine)<br />2 cups flour<br /><br />Cut butter into flour. Pat into a 9 x 13 pan. Bake at 350° for 20 minutes until golden brown; cool.<br /><br />Filling:<br />8 oz pkg of cream cheese (I use light)<br />1 cup icing sugar<br />1 cup of Cool Whip<br /><br />Mix above ingredients together a spread carefully over cooled crust.<br /><br />Beat 2 packages of instant Pistachio pudding and 2 1/2 cups of milk together and pour over cream cheese layer. Top with more Cool Whip. Just before serving, garnish with toasted almonds. Cut into squares and serve!! YUM!<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/2007-04-30012.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/2007-04-30014.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/2007-04-30015.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/2007-04-30016.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/2007-04-30020.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/2007-04-30021.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush261.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com27tag:blogger.com,1999:blog-6890108966363170135.post-86838801848383925062007-04-18T17:04:00.000-07:002007-04-19T20:20:31.969-07:00Pudding CookiesWho doesn't love an old standby?? Like your favorite pair of jeans that just refuses to die, or a book you have read 5 times and still it fascinates you enough to read it again. <br /><br />I still have favorites to this day. Some I will NEVER give up. A HUGE piece of home made bread, warm from the oven, with molasses. Or chewy chocolate chip cookies that just make almost anything right. Or chatting with your best friend on the phone for hours, talking about nothing you can remember after you're off the phone. You simply enjoy the conversation, albeit trivial or intellectual.<br /><br />I think I have lucked out in the best friend department. My best friend's name is Laura, and I have to say that she has always been there for me...she has been my standby.<br /><br />We have been best friends for 15 years...maybe more. The very first time I met her was in the dressing room at a hockey game. Both her husband and mine played hockey, so the women went to chat it up where it was warm. The first words out of her mouth were something to the effect about how men all belonged in a commune somewhere...I knew then that she was my kind of girl. I do love my husband, but there have been a few moments that the commune had sounded pretty good...lol.<br /><br />Over time we became best friends, with many antics and tales stored in our memories. We could really talk about almost anything from clothes to recipes to men for hours without fail. To this day we have not had a fight about anything...only over who was paying for whose meal when eating out. <br /><br />Laura has been there for me through thick and thin. There were some days that I was so grateful just to have her to talk to. She really is the most generous person I know, too. She has always gone out of her way for me...so much more than most friends do. She helped me out when I needed it, in many aspects. <br /><br />Laura is fun, spontaneous, beautiful, humorous and kind. She would never hurt a flea. I think if one were dying on her carpet, she would be down on her hands and knees, trying to resuscitate it by blowing through one of those coffee stir sticks into it's miniscule mouth. Really.<br /><br />I do consider myself lucky to be her friend. I think we all need someone in life, separate from our families (whom I love and adore), to share things with. Laura is my chocolate chip cookie. Without her, my life would be just an oatcake.<br /><br /><br />Pudding Cookies (aka: chocolate chip cookies!)<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />INGREDIENTS:<br />4 1/2 cups all-purpose flour<br />2 teaspoons baking soda<br />2 cups butter, softened<br />1 1/2 cups packed brown sugar<br />1/2 cup white sugar<br />2 (3.4 ounce) packages instant vanilla pudding mix (I use chocolate, pistachio..whatever you feel like)<br />4 eggs<br />2 teaspoons vanilla extract<br />4 cups semisweet chocolate chips(mix it up, add white choc, skor bits,peanut butter chips, etc)<br />2 cups chopped pecans (optional...use what you want)<br /><br />DIRECTIONS:<br /><br />1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.<br />2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.<br />3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.<br /><br />**I tend to under bake mine a bit for a chewier cookie**<br /><br />The best thing about this recipe is that it makes a ton!! I always freeze one container for later consumption.<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush241.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush243.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush246.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush245.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush253.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com8tag:blogger.com,1999:blog-6890108966363170135.post-4690412963462526482007-03-24T20:35:00.000-07:002007-03-26T19:00:39.305-07:00Oreo Cheesecake TrufflesThere was a sale....I had to go. The Culinary Closet was calling my name...**le sigh**. Such a nifty little store. I feel like Carrie, with my head on a swivel, upon entering the store. Oh I am possessed all right. With dreams of Kitchen Aids, new spatulas and whisks, gourmet quality pots and pans. The list is endless. <br /><br />I blame the Food Network...I mean SOMEONE has got to take responsibility for this. I know the seed was planted long before TFN and The Culinary Closet existed, but now it just makes sense to let them take the fall for it.<br /><br />This little store is in our closest town, Antigonish. I hadn't been there for a while but it was so nice to browse there. I walked through the store, doing PLEN-TAY of ogling...what should I buy, what should I buy?? I spied on the top shelf a retro looking oil drizzler. I mean come on...Giada has one, I want one too. Now it sits on my counter, looking all spiffy and of course very retro. Yep, I will be swirling the Olive oil ever so nicely now. **Must make stir-fry tomorrow**.<br /><br />I see all kinds of stuff I really don't need. There are pot scrubbers, more silicone spatulas, casserole dishes I should have, drink shakers, glassware, parfait spoons, aprons and garlic presses. Having a Romper Room moment here, but I also see a cool whisk stand (must have one of these!), pepper mills galore and several dozen flavored peppercorn varieties. <br /><br />So, around the store I continue...I see the bake ware section. There are a gazillion Wilton tips, so I abscond with a couple nice large ones, for the perfect whipped cream swirls. Also in this section are the most fun-looking cupcake sprinkles. I gasp....I MUSTTT have them. I snatch them off the shelf...it was the last bottle...SWEET! Then I see it....$15.95....never mind. My cupcakes aren't THAT desperate. <br /><br />So, with my hopes slightly dashed, I continue on. Then I heard angels singing, I swear. The lights were shining down from heaven. Oh wait, there actually ARE lights shining, but on the counter. I turned around and there they were, all lined up like short little fat Smurf-soldiers. A glass display case with one of my favorite things to make...Truffles!! I read the descriptions, and checked out each and every flavor. They looked divine!! So I picked a decadent looking one to give to my sister for a little treat.<br /> <br />Of all the flavors though, there were no Oreo Cheesecake Truffles. Not to dis the CC's truffles, but these truly are little mounds of joy! So smooth and creamy and hard to believe the ingredient list. I am sure Mark Gabrieau will be calling, begging for my recipe.<br /><br />Oreo Cheesecake Truffles<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />1 bag of Oreo Cookies<br />1 8 oz. block of cream cheese, softened ( I used light, like it matters...NOT!)<br /><br />Put the entire package of Oreos in food processor and pulse until it becomes a fine cookie crumb consistency. <br /><br />Mix in cream cheese, scraping sides a few times, until well blended. I refrigerate for a couple hours at this point. Using a melon baller, make into balls and place on waxed paper lined cookie sheet. I quick freeze the balls for about 15 minutes at this point.<br /><br />Chocolate Coating:<br />~~~~~~~~~~~~~~~~~~~~<br />About 1 inch square of parafin wax, cut in small pieces for easy melting<br />1 bag of chocolate chips (used 1/2 semi-sweet, 1/2 milk)<br /><br />Melt parafin wax in double boiler over low heat. Add chocolate, stir till melted. Dip balls in chocolate. Put on cookie sheet to harden. I put these in the fridge to harden. ***Add any toppings: white chocolate, extra oreo crumbs, cupcake sprinkles, anything yummy!!**<br /><br />***I store mine in the freezer and actually I prefer to eat them right from the freezer. Just like mini frozen cheesecakes!!<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush224.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush225.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush226.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush227.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush228.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush235.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush234.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush237.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com7tag:blogger.com,1999:blog-6890108966363170135.post-45507099080841897272007-03-16T22:29:00.000-07:002007-03-18T18:26:23.543-07:00Peanut Butter FudgeOK, it is true. I am a self-professed girly-girl. I like the hair, the make-up and the 4 inch heels. But there is my alter-ego. The one that likes the smell of grease and gas fumes, the roar of a souped up engine and dreams of tearing up the streets in a pimped out muscle car.<br /><br />When I was little, I would like to spend time in my dad's garage. My dad was a mechanic, so there was every gadget and gizmo known to mankind (and some that weren't) in his garage. I would go out when he was working and just kind of hover and watch. I spent a lot of time just taking up space in that garage. <br /><br />Dad always kept the doors locked, but what mom and dad didn't know was that every time they went for a drive, I was out in the garage as soon as the car left the driveway. The attraction inside was my most favorite: the CB radio!! Oh the fascination that silver box would bring. My sister Kim and I would tune those buttons until we found someone that had a thick Southern accent. To us, they were the most fun to talk to. I don't remember talking about anything in particular, but whatever the topic, I was thrilled!!!<br /><br />There were other things, too, that drew our attention to the garage. Dad has such a creative flair for taking all these "things" that he has lying around and making something magical from them. He would create all sorts of ingenious things, like garden ornaments from shovel blades and garden rakes. Or a new tool for mom's garden that couldn't be found in any store. He could take almost any piece of scrap metal and see some sort of beauty that maybe others didn't see. He could see the potential. It always fascinates me to this day.<br /><br />Now when we stop in to mom and dad's, there are still the occasional trips to the garage. Dad always takes pride in showing us what new gadget he has invented, what projects he is working on. I look around now and see all those rusty parts, bare bicycle wheels and wrenches but I now, too, can see the beauty. I breathe in the smell of grease I feel like a kid in a candy shop.<br /><br />**My dad's favorite fudge is Peanut Butter...I think he will be happy when he gets a nice delivery tomorrow!!**<br /><br />Peanut Butter Fudge<br />~~~~~~~~~~~~~~~~~~~~~~~<br />INGREDIENTS:<br />~~~~~~~~~~~~~~~~<br />4 cups white sugar<br />1 (12 fluid ounce) can evaporated milk<br />1 cup butter<br />1 cup crunchy peanut butter<br />1 (7 ounce) jar marshmallow creme<br /><br />DIRECTIONS:<br />~~~~~~~~~~~~<br />1. Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.<br />2. Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.<br />3. Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.<br /><br />***I always like to add in some extra chopped honey roasted peanuts for added crunch!!**<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush193.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush198.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush199.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush204.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush217.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com3tag:blogger.com,1999:blog-6890108966363170135.post-13192361861565077342007-03-16T20:47:00.000-07:002007-03-18T15:30:28.581-07:00Fudge PuddlesIt all started with an innocent paint chip. Ribbon Pink. With one glance, I go right back to my great-grandmother's bathroom. It was such a girly room. Pink in every corner. The walls, the accessories, the bathroom scales. All fluffy and frilly enough to scare off the bravest man. Yep...pink.<br /><br />My sister Wanda and I were trying to find the perfect color for her bathroom. We poured over my massive selection of paint chips in search of a color. We somehow got on the subject of awesome bathrooms, which led us to our Nannie Jordan's bathroom. Then it was obvious what had to be done. It had to be pink.<br /><br />With this bathroom renovation came several days of hard work. I always like to tease Wanda about being the Anti-Martha/Bob Vila in her younger days. But over the last several years, she could give them both a run for their money. <br /><br />It is funny when you think back to your childhood and remember how irritated you were by your sisters. They were royal pains most of the time. Always borrowing your clothes without asking, reading your diary, blaming you for stuff you didn't do. It is so nice now to NOT think that way. Now when I view my time spent with Wanda, it is one of laughter, singing and planning of new projects. There is no insufferable tolerance. We work well together...just like peanut butter and chocolate!<br /><br />The fun definitely outweighs the work. What is more entertaining than reading the instructions for the new bathroom fixtures completely in Spanish??? Or singing a bad country song, like Roll On (18 Wheeler) and Islands in the Stream?? Classics!! And as long as there is a good supply of carbonation, loud music and some chocolate to fuel us, we can go for days.<br /><br />So now, after many trips to Central Building Supplies, SuperStore and Walmart's home decor section and ebay shopping for those just-right vintage prints, the bathroom is complete. I am really proud of this room. We managed to capture the very essence of Nannie's bathroom, with a few modern updates. Roll On, Nannie J, Roll on!!<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />These REALLY are yummy!! They are smooth and creamy and that just right combination of peanut butter and chocolate! <br /><br />Fudge Puddles<br />~~~~~~~~~~~~~~~<br /><br />1/2 cup butter<br />1/2 cup peanut butter<br />1/2 cup white sugar<br />1/2 cup brown sugar<br />1 egg<br />1/2 teaspoon vanilla<br />1 1/4 cups flour<br />3/4 teaspoon baking soda<br />1/2 teaspoon salt<br /><br />Cream butter, peanut butter and sugars; add egg and vanilla. Mix well. Add dry ingredients. Mix well, then chill for 1 hour. Shape into balls and place in lightly greased mini muffin pans (I used non stick spray). Bake at 325° for 14-18 minutes. Remove from oven and immediately make a "well" in the center of each by lightly pressing with a melon baller (I used Pampered Chef tart maker). Cool 5 minutes, then remove from pan and cool on racks.<br /><br />Filling:<br />~~~~~~~~~~~<br />1 cup milk chocolate chips<br />1 cup semi-sweet chocolate chips<br />1 can sweetened condensed milk<br />1 teaspoon vanilla.<br /><br />Melt chips in medium bowl in microwave, stir well. Add milk and vanilla stir well again. Fill each shell with filling.<br /><br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br /> <br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush188.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush191.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush205.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush206.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush208.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush184.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush212.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush219.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com9tag:blogger.com,1999:blog-6890108966363170135.post-43432517283673811712007-03-12T13:33:00.000-07:002007-03-12T19:41:55.971-07:00Skor SquaresFor most of my life I kept a diary. I am so glad now that I did, as it remains the source of MUCH entertainment.<br /><br />My daughter's friend's have made our house the commonplace for sleepovers. When one arrives, they all arrive!! It is the time for family as well as friends, so my sisters are always on the invite list, too. <br /><br />There is food galore...cookies, cheesecake and gooey squares. There are stories of boys, clothes and accessories, and that is just the adult conversation! <br /><br />My diaries take precedence at these sleepovers. Wanda, my extremely animated sister, takes full pride in reading and acting out various excerpts from the "Diaries". Be it how good Sheldon and Bill looked in their rugby pants (omg...it is only mentioned every second page), or how "choice" (really bad 80's word) Blaine and Dwayne's hair was, all flipped back...there is never a dry eye. No, it is not tears of sorrow, but more from howling and falling to the floor in pain because we are laughing so hard.<br /><br />My daughters friends will have many a story to take with them from our home. We all sit in a circle around my very small kitchen table and listen as Wanda also moves from my obsession with boys and hair, to my other obvious obsession with baking. Good lord, what NORMAL 12 year old has desire to whip up batches of biscuits, cakes and cookies on an almost daily basis?? I was seriously askew as a child. There is documented proof.<br /><br />I find it so amazing that 17 year old girls will sit and listen to these "readings", and not one of them move from their spot while the Diaries are being read. I remember my life at that stage, and I didn't have what they have. My daughter has 3 very young and hip aunts who will talk about almost anything with her and her friends. I think that is why they so enjoy it....because we ARE young in our minds and spirits. I think they want to be a part of that. Plus, watching Wanda perform is pure hilarity.<br /><br />With our impending move, I am sure there will be one last sleepover....one more cracking open of the diaries and a pan of Skor squares whipped up to go with the midnight coffee. I am most positive there will be one more page that I will talk about how Craig's lips looked so soft, or how I was going to ignore Bill once again to get his attention, and for SURE how I was going to try a new recipe for squares on Saturday. <br /><br />My life as a teenager was good. It was filled with sappy-sweet memories, yummy food and TONS of hot guys. VIVA LA 80's!!!!<br /><br />Skor Squares<br />~~~~~~~~~~~~~~<br />3/4 cup butter<br />3/4 cup brown sugar<br />1 1/2 cups flour<br /><br />Mix together till fine crumbs form then pat into greased 9 x 13 pan. Bake at 350° for 15 to 20 minutes, or till light golden brown. Remove from oven.<br /><br />In medium saucepan put 1 can of sweetened condensed milk and 2 tablespoons of butter, Cook over medium low heat till thickened. Pour and spread over crust layer. Put back in oven for 12 minutes or till light golden.<br /><br />Sprinkle with a bag of milk chocolate chips. Let stand for about 2 minutes, then spread over top of squares. Sprinkle with one bag or Skor bits. Cool then cut.<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush149.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush152.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush156.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush158.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush176.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush174.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com16tag:blogger.com,1999:blog-6890108966363170135.post-7307215886870393172007-03-05T20:28:00.000-08:002007-03-11T16:27:28.297-07:00Vanilla CupcakesIt has all been decided. The details have been finalized. And it will be a good thing.<br /><br />My best friend, Laura and I have made a pact that when we die, we will dress and do the make-up on the body, for whomever is the first to go. <br /><br />For anyone who knows me knows I have a fondness for the bling....be it shoes, jewelry, purses, clothing and my all time favorite, the body glitter. Not everyone knows this but there are many forms of the glitter. There is the big, bad-ass, I-can-see-ya-coming from a mile away form...the stuff that could cause flash-blindness (similar to snow blindness). Then there is the more subtle version...the shimmery, sheer, glisteny type that makes your skin glow...perfect for summer. My preference is the body sugar...a bit of the eye blindness and the shimmer all combined one. <br /><br />So, back to the pact. Laura and I have decided that the funeral would not be complete without the glitter somehow incorporated. I must say, though, she was not so keen on the whole idea at first. So I had to slowly add the glitter to her life. It was a task, looking back, that I think was well accomplished. <br /><br />When we had any social outings, I would run to my purse to get my mini travel vial of the body bling, and be adamant on asking would she like some. At first, her answer was, no, no....I couldn't wear that stuff. But after many tries, she finally gave it up and the initial application was a success. I think she secretly LOVED the way it looked. <br /><br />So, now it is a staple in our lives. We (well, mostly me)go no where without it. At New Year's Eve this past year, I purchased the most DELECTABLE glitter eyeliner. It was perfect! It really IS all about the accessories, I always say. So, she too, was convinced her outfit would not be complete unless there was some Kaa the Snake eye action going on. My work was done.<br /><br />So, when my untimely death does occur (after many years of entertaining at the senior's complex), rest assured that there WILL be glitter...oh yes. Just like confetti at wedding, each guest will have their own mini vial, to toss at the casket as it rolls on by. I figure I can make an exit that rivals any of Erica Kane's entrances. <br /><br />And Laura, just think of it as the sprinkles on a giant cupcake!!<br /><br />I think it is only natural that this should reflect in what I bake, hence the recipe this time! Gotta love cupcakes!!!<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush159.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush160.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush162.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush163.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush166.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush165.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><br /><br />Vanilla Cupcakes<br />~~~~~~~~~~~~~~~~~~<br />Cupcakes:<br /><br />2 3/4 cups all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1 cup (2 sticks) unsalted butter, softened<br />2 cups sugar<br />4 large eggs, at room temperature<br />1 cup milk<br />1 teaspoon vanilla extract<br /><br />Icing:<br />Vanilla Buttercream, recipe follows<br /><br />Preheat oven to 350 degrees F.<br /><br />Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.<br /><br />In a small bowl, combine the flour,baking powder and salt. Set aside.<br /><br />In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.<br /><br />Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.<br /><br />Vanilla Buttercream Icing:<br /><br />1 cup (2 sticks) unsalted butter, softened<br />6 to 8 cups confectioners' sugar<br />1/2 cup milk (I used 1/2 milk, half coffee cream)<br />2 teaspoons vanilla extract <br /><br />Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.<br /><br />Yield: enough for 2 dozen cupcakesWendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com5tag:blogger.com,1999:blog-6890108966363170135.post-89202984883178013102007-03-03T13:46:00.000-08:002007-03-04T18:38:10.640-08:00New York CheesecakeI was walking down the bakery aisle of SuperStore and there out of the corner of my eye, I caught a little flash of something. So, with my crow-like instincts, I head towards the flash, almost running in slow-mo. And what to my wondrous eyes should appear but a glass bottomed spring form pan....***gasp***. How nice to NOT have to remove the cheesecake from the nasty, ugly tin spring form bottom. Oh yeah, baby! So, I snatched it up and into the cart it went. A DEFINITE steal at 7.99...go President's Choice!!! Of course after that, I had to swing by the cream cheese aisle to pick up ingredients. <br /><br />Really, what is more exciting to a baker than a new pan?? I remember when I was about 9, my best friend, Judy Jordan got an easy bake oven. With it came 2 mini round cake pans, and a kind of swirly shaped muffin pan. The round pans were nice, but my eye was on the muffin pan. It was shiny...***caw, caw***, and so perfect. I had to have one.<br /><br />I think it was that next Christmas, there under the tree was my very own Easy Bake oven, complete with the mini-muffin pan!! Man, the awe!!! So, I would whip up cornmeal muffins, cake mixes, white cake...whatever my mother would let me use for ingredients at that age. She was a brave, brave mother...lol.<br /><br />When I needed to mix it up a little, outside it would go with me to the sandbank, to whip up the most beautiful little mud cakes, complete with flowers snitched from mom's garden to decorate the tops with. I would leave them dry in the sun, and somehow, they would pop out, hard as rocks from my little pan. I would put them on one of my mini Tupperware plates (more good times), and go the the garage to ask dad if he would like some. He always took several, telling me how beautiful they were. <br /><br />I still have my mini muffin pan, hiding in the back of the bottom drawer of my oven. Every now and then I will sneak a peek of it, and it takes me back to the very day I opened the box and took mine out. The good memories of muffins, made of both flour AND mud will always be present with each glimpse!<br /><br />So with the new pan comes the New York Cheesecake. Definitely a contender with the Turtle Cheesecake. I love this recipe. I have made it many times, with stunning results. It is really tall when sliced, super smooth, decadent and just amazing when topped with, yes, once again, Caramel sauce. My oldest sister, Annette swears there is none like it. She may be biased, though. Or, you could try it and see for yourself! <br /><br />***Going to ogle my new pan again***<br /><br />New York Cheesecake<br />~~~~~~~~~~~~~~~~~~~~~<br />Crust:<br />1 1/3 cups graham cracker crumbs<br />3 tablespoons butter, melted<br /><br />Filling: <br />4 (8 ounce) packages cream cheese (I used light)<br />1 1/2 cups white sugar<br />1/2 cup milk<br />1/4 cup coffee cream<br />4 eggs<br />1 cup sour cream (I used light)<br />1 tablespoon vanilla extract<br />1/4 cup all-purpose flour<br /><br />DIRECTIONS:<br /><br />1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan. (I also lined the sides with parchment paper).<br />2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan.<br />3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk and coffee cream and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.<br />4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.<br /><br />**I topped this with a chocolate ganache, but let me warn you, it is SUPER rich***<br /><br />Chocolate Ganache<br />~~~~~~~~~~~~~~~~~~<br /> INGREDIENTS<br /><br />325 grams semisweet chocolate chips<br />1 cup heavy cream<br />1 tablespoon dark rum (I used coffee)<br /><br />DIRECTIONS<br /><br /> 1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.<br /> 2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush107.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush108.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush114.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush118.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush119.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush127.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush135.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush138.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><br /><br />Yep....it really is my very own mini muffin pan from back in the day!!!<br /><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush134.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush130.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com7tag:blogger.com,1999:blog-6890108966363170135.post-50761316269640869272007-02-25T10:50:00.000-08:002021-03-27T11:18:38.942-07:00Chocolate Chip SconesBiscuits or scones??? That is the question. To some, there really is no difference. BUT, alas, there is indeed a difference.
I remember once a family gathering at my grandmother's house. I lived with them for a few years and did most of the baking during that time. On this one occasion, I had whipped up a batch of biscuits for guests. One guest while eating says, and I quote, "Who made these lovely SCONS"?? I of course bit right onto that, with a retort said aloud only in my mind, "What the HELL is a SCON??" Where did the "E" go, I wondered???
A biscuit is light and fluffy, and delish for sure. But, the scone is a little more dense in texture and easily made into a sweet version with the addition of chocolate chips, toffee bits and cinnamon chips. Drizzled with a little icing doesn't hurt either. If you are forced to adding gelatinous pustules, I can get past that, just as long as you don't make them when I drop by for a visit. Save those for the neighbors.
I will admit, I may be a tad anal on the whole spelling thing. I think it stems from a Crossword addiction, but do the scone right and add that "E".
***OK, after Ann's comment was posted I did some research..lol. The American (or in my case, Canadian pronunciation IS scone, with a long O. It can also be pronounced "skoon", too. I guess we were just never told in school there was another way to say it...those darn teachers....lol. Spelled the same, 3 ways to say it...who'd a thunk it???***
Basic British Scones
~~~~~~~~~~~~~~~~~~~~~
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
3/4 cup milk
***1/4 cup mini chocolate chips added for recipe alteration***
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Sift the flour, cream of tartar, baking soda and salt into a bowl.
3. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar(and chocolate chips at this point) and enough milk to mix to a soft dough.
4. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
5. Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack.
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<a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush102.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>
<a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush103.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com6tag:blogger.com,1999:blog-6890108966363170135.post-7909922070304431432007-02-18T04:44:00.000-08:002007-02-25T10:39:33.701-08:00Aunt Caroline's BrowniesMore comfort food. We all need it. The stuff that almost gives you an almost medicinal fix of nostalgia, fuzzy-slipper happiness, and gratification in one bite.<br /><br />My best friend in high school, Jodi, and I had this thing with brownies. We were rather obsessed. I think I spent more time at her house than I did at my own. And her "Grammie Newcombe" always had this ginormous jelly roll pan of brownies waiting for us. They were always in the cupboard to right of the sink.<br /><br />We would get our plate of brownies, head to the bedroom and get ready for the marathon of homework and music. George Michael was howling, "I Want Your Sex"....and we would screech out the part "<span style="font-family:monospace;"></span>C-c-c-c-c-c-cmonn". Looking back, I am pretty sure her grandmother and Bobo (grampie) could hear us, but they never once came in and complained of the smut that we listened to. For the eighties, these were ground breaking lyrics!!<br /><br />This recipe came from my Aunt Caroline (hence the title), who is a baker extraordinaire. They are chewy, chocolatey and rich. I rarely put frosting on these...they never last that long. They are also the best companion for ice cream, warm out of the oven.<br /><br />**Singing***<br /><br />It's natural<br />It's chemical<br />It's logical<br />Habitual.............<br /><br />Yep....they really are that good!<br /><br />Aunt Caroline's Brownies<br />~~~~~~~~~~~~~~~~~~~<br />2/3 cup flour<br />1/2 teaspoon baking powder<br />1/4 teaspoon salt<br />1/2 cup butter<br />1/2 cup cocoa<br />1 cup sugar<br />2 eggs<br />1 teaspoon vanilla<br /><br />Mix flour, baking powder and salt in bowl. Set aside. In large saucepan, melt butter, remove from heat and stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients. Bake in greased 8 x 8 pan at 350° for 20-25 minutes, till toothpick comes clean. DO NOT OVERBAKE!!!<br /><br />Dig in!<br /><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush093.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush094.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush096.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush098.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush106.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><span style="font-family:monospace;"><span style="font-weight: bold;"></span></span>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com7tag:blogger.com,1999:blog-6890108966363170135.post-87248718953732343362007-02-15T14:54:00.000-08:002007-02-15T15:37:01.595-08:00Brownie BiscottiI like to compare biscotti to men. There is the Lemon Poppy Seed version...a zesty, tasty variety that is always faithful (aka:Hugh Jackman). Then there is Gingerbread Biscotti...warm, spicy, yet sweet, and endearing(Hello, Dr. Luca, be my love slave) . When you need comfort, Caramel Pecan is there to soothe your soul (Jon Bon Jovi....***singing to me, "I'll be There for You"). Last but not least is the Brownie Biscotti. It is the perfect combination of simplicity and complexity all rolled up into one big chocolatey, drizzled slice.<br /><br /> Many men may vie for the spot, but I save this one for my husband. He IS dark and brooding, and moody at times. He does things sometimes that make me think I am in the twilight zone...and standing alone. (Fond memories of all my kitchen gadgets hanging from about 30 cup-hooks one day after work). NICE. But then comes the drizzled part. The part where he looks at me in the morning (sans make-up and brushed teeth) and tells me I am more beautiful now than I ever have been. Or when I am wearing camo pants and a do-rag and he tells me how sexy I look (the 4-inch stilettos apparently doesn't have that effect). <br /><br />I guess in this day of failed marriages, I will take as much Brownie Biscotti as I can get. Variety IS the spice of life, I always say. I may occasionally make the Lemon Poppy Seed or Gingerbread, but the Brownie Biscotti is the mainstay in my cookie jar.<br /><br />Brownie Biscotti<br />~~~~~~~~~~~~~<br />1/3 cup butter, softened<br />2/3 cup white sugar<br />2 eggs<br />1 teaspoon vanilla<br />1 3/4 cups flour<br />1/3 cup cocoa<br />2 teaspoons baking powder<br />1/2 cup chocolate chips<br />1/4 cup of nuts (today I used pecans, toasted)<br /><br />Preheat oven to 375°. Grease or line cookie sheet with parchament paper.<br /><br />In large bowl, cream butter and sugar till smooth. Beat in eggs one at a time, then stir in vanilla.<br /><br />Combine dry ingredients, then stir into creamed mixture. Dough will be very stiff. Mix in chocolate chips and nuts.<br /><br />Make into 2 loaves (approx. 9 x 2 x 1). Flatten slightly. Bake for 15 minutes, or until firm. Cool to the touch.<br /><br />Slice diagonally, then bake each side for 6 minutes. Cool and drizzle with milk and white chocolate. <br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush064.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush067.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush068.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush072.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush077.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush088.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com4tag:blogger.com,1999:blog-6890108966363170135.post-4476685389886060902007-02-15T13:45:00.000-08:002007-02-15T14:25:58.708-08:00Brown Sugar ShortbreadDo you ever experience those baking smells that take you right back to a moment in time where you can remember the most vivid of details?? These cookies do that for me. Actually this is a dual-moment cookie.<br /><br />The first moment is when I was about 12. I was a member of an all-girls club, called CGIT (Canadian Girls in Training). We always told anyone who asked it stood for the Cutest Girls in Town. Much more exciting, I think. We were invited to a sleep-over at our Team Leader's house, god bless her soul for taking on the challenge. We did crafts (my mother still has the delightful ceramic and decoupage plaque...**gag**...HOLLY HOBBY RULES), made pizza, watched scary movies that I was forced into (Damian...what a little cuss he was), and the finale was a MASSIVE cookie sheet of Brown Sugar shortbread.<br /><br />Her method was a little different but the smell is still the same. That caramelly, brown sugared, crispy cookie smell that drew all of us girls into her small pantry kitchen. I remember the way she cut them...she patted the entire batch into a cookie sheet, then scored them into diamond shapes when they were still warm. I remember sitting beside my best friend Carrie Ann, and just how her hair looked. It is amazing how one little cookie can hold all this information. Microsoft really WAS onto something.<br /><br />The other memory this cookie holds is one of sitting in my sister Kim's kitchen, with a massive pot of coffee and just talking about anything and everything. She is the one who gave me this recipe, and it always makes me think of her when I bake them. Oh, if those cookies could talk, they would tell which paint color Kim was doing her bedroom, how many types of mint she was planting in her herb garden and probably how many times our husbands left the toilet seats up that week. You can always rant over a good cookie!!<br /><br />The recipe is simple...you need no cooking degree to whip them up. You might even find yourself walking down memory lane.<br /><br />Brown Sugar Shortbread<br />~~~~~~~~~~~~~~~~~~~~<br /><br />1 cup of butter, softened<br />3/4 cup of sieved brown sugar<br />2 cups flour<br /><br />Beat butter and sugar until smooth. Stir in flour. Dough will be stiff. Shape into 1" balls. Place on parchament lined cookie sheet. Flatten with fork (I used cookie press). Bake at 300° for 20-30 minutes until edge are light golden brown.<br /><br /><span style="font-weight: bold;">**BROWN IS THE NEW BLACK**<br /><span style="font-weight: bold;"><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush071.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush070.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush074.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush078.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush079.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush083.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush085.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /></span></span>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com4tag:blogger.com,1999:blog-6890108966363170135.post-40668192713012603482007-02-13T19:32:00.000-08:002007-02-14T11:19:53.021-08:005 Star BarsA word to the wise: don't come here expecting to find any bursting-with-fruit-explosions type of recipes. Not that berries and fruit are BAD, but they have their place, and here is not one of them. This is all about the manufactured sugar....none of that natural stuff. I mean, really...is it necessary??<br /><br />I think growing up with not a lot made me so much more creative than I imagined. We never lacked for food, but there was no cream cheese, no toffee bits, and **le sigh**, no sweetened condensed milk in my mom's baking pantry. Just good ole flour, molasses and gelatinous pustules (aka:raisins). I think because of that, I go to the extreme with the baking now.<br /><br />There are no holds barred when I shop for baking goods. I like them all, and in large quantities. Chocolate chips?? Why, yes, I'll take 10 bags or so, thanks. Did you say there was a sale on Eagle Brand milk?? Allrighty, then, we'll need another cart. I am just like that. I like to be able to go to the pantry and pretty much have the ingredients on hand for any recipe. Yes, it is a problem. But a tasty problem.<br /><br />So, on that note, this recipe's name says it all. A good friend made this one year for our annual Christmas Cookie exchange, and it won first place. No easy task, I tell you. There is some stiff competition amongst my friends. A title well deserved in this case.<br /><br />Prep time is minutes, so just a thought here. Maybe take some of the coconut and throw a few bits in your hair. At least make it LOOK like you were slaving!<br /><br />5 Star Bars<br />~~~~~~~~~<br />2 cups graham cracker crumbs<br />2 cups sweetened flaked coconut<br />1 can of Sweetened Condensed Milk (mmmm)<br />1/4 cup melted butter<br />1 teaspoon vanilla<br /><br />Mix above ingredients together (mixture will be VERY thick) in large bowl. Pat into 8 x 8 greased pan. Bake at 350° for 15 minutes. Let cool.<br /><br />Melt 1 bag of milk chocolate chips with 2 tablespoons of vegetable oil in a bowl in microwave. Pour over cooled squares. When chocolate hardens to room temp, score into squares, then cut through. Keep in fridge.<br /><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush053.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush056.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush058.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush059.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush063.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush061.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com8tag:blogger.com,1999:blog-6890108966363170135.post-35585861828137386992007-02-11T19:58:00.000-08:002007-02-25T10:43:05.319-08:00Turtle CheesecakeIt's a birthday thing. Cheesecake, that is. Whenever one of my friends have a birthday, it is MANDATORY for the rest of us to take said person out for dessert and coffee. This time it is at my house, and not a restaurant.<br /><br />What could be more perfect than a silky smooth Turtle Cheesecake, complete with whipped cream and the elusive caramel sauce?? My friends and I have this ongoing thing about the Caramel sauce...we have decided that we would eat almost anything, as long as it had a cup of caramel over it. I mean, come on...we allllllllllll love our chocolate, but inside all of us is a Caramel Queen just waiting to come out. ***Going to put on my tiara as we speak***.<br /><br />So, over cheesecake and coffee, the oohs and ahhhs follow the silence of the first few bites. The sound every cook likes to hear. The laughs and antics that transpire during the course of the evening would entertain even the most somber of people. It is wonderful to have friends that you feel so at ease with, friends who understand and listen to you. A true friend is one who tells you your cheesecake is the best they have ever eaten, without you having to pay them to say it!! LOL<br /><br />So, as I sit with my tiara and my scepter, I hereby give thee the power to take that KitchenAid and bring forth the multitudes of cheesecake.<br /><br />One final note...although the cheesecake IS divine....it is all about the Caramel Sauce. **Getting off my throne now**.<br /><br />Turtle Cheesecake<br />~~~~~~~~~~~~~~~<br /><p><strong>Ingredients:</strong></p><span style="font-weight: bold;">Crust:</span><br /><span id="lblIngredients"><li>1 3/4 cups chocolate graham cracker crumbs</li><li>1/3 cup butter or margarine, melted</li><li style="list-style-type: none;"><br /></li></span><span style="font-weight: bold;">Filling:</span><br /><span id="lblIngredients"><li>3 pkgs. (8 oz. <i>each</i>) cream cheese, softened (I use light)<br /></li><li>1 can (14 oz.) <span style="text-decoration: underline;">Sweetened condensed milk<br /></span></li><li>1/2 cup granulated sugar</li><li>3 large eggs</li><li>3 tablespoons lime juice</li><li>1 tablespoon vanilla extract</li><li>1 1/2 cups (9 oz.) <span style="text-decoration: underline;">semi sweet chocolate chips<br /></span></li><li>1/2 cup coarsely chopped pecans</li><li>1/4 cup <span style="text-decoration: underline;">mini chocolate chips<br /></span></li></span><p><strong>Directions:</strong><br /> <span id="lblSteps"><b>PREHEAT</b> oven to 300° F. Grease 9-inch springform pan.<br /><br /><b>FOR CRUST:<br />COMBINE</b> crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.<br /><br /><b>FOR FILLING:<br />BEAT</b> cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.<br /><br /><b>MICROWAVE</b> 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.<br /><br /><b>BAKE</b> for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.</span></p><p>Serve with Caramel sauce, whipped cream and decorate of course, however you are inspired to!!</p><p><br /><br /><a href="http://dessertion.blogspot.com/2007/01/bread-pudding-with-caramel-sauce.html">CARAMEL SAUCE RECIPE</a><br /><br /></p><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush045.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush024.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush025.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush027.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush034.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush037.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush052.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush048.jpg" alt="Photobucket - Video and Image Hosting" border="0" /></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com10tag:blogger.com,1999:blog-6890108966363170135.post-13600756994671809922007-02-03T06:28:00.000-08:002007-02-03T06:46:36.094-08:00Almond Poppyseed MuffinsAs the perfect muffin is meant to be, this recipe is super-moist, oh so aromatic, and just the exact amount of fluffiness!! I was searching the internet for an almond loaf and came across the recipe for these bad boys about 4 years ago. ONE WORD: O.M.G!!! OK, technically it is three, but who's counting??<br /><br />I was up a 6 am this morning, and decided to whip up some of these. About 15 minutes after they came out of the oven I hear Morgan coming up the stairs, asking to have one. I remember being a kid and my mom's early morning baking showdowns . No matter how hard you tried to sleep in on Saturday morning, the smells coming from the kitchen was MUCH more important than those hours of sleep you would miss. Besides, if you were up before your 3 sisters, you ALWAYS got to lick the beaters and bowl. There are perks, you know!!! Good times, good times!<br /><br />Almond Poppyseed Muffins<br />~~~~~~~~~~~~~~~~~~~~~~~<br /><br />1/4 lb. or 1 Stick Butter (softened)(1/2 cup)<br />1/4 C. Vegetable Oil<br />1 1/4 C. Sugar<br />2 Eggs<br />1 1/2 C. Sour Cream<br />1/2 tsp. Salt<br />3 tsp. Almond Extract<br />1 tsp. Baking Powder<br />1/2 tsp. Baking Soda<br />1/2 tsp. Vanilla<br />2 1/3 C. Flour<br />2 Tbsp. Poppy Seeds<br /><br /><br />Preparation:<br />Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla , almond extract and sour cream to butter and oil. Blend until mixture is smooth. all moist ingredients should be blended well. Start adding the four mixture to batter a little at a time until thoroughly blended but do not over beat.<br />When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed<br />container.<br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush012.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush014.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush019.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush020.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush021.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com6tag:blogger.com,1999:blog-6890108966363170135.post-40574048934813442042007-02-02T14:11:00.000-08:002007-02-02T14:37:38.789-08:00Coconut MacaroonsSo, feeling somewhere between Martha and Bob Vila today, I opted to let the girls win...go Martha! So, cookies were on my mind, but just no regular old cookie. We are talking award winning Coconut Macaroons!! <br /><br />This recipe is TOTALLY one of my all time faves. The recipe came to me via an online cooking board. I have been a member of this board for over 6 years, and decided to host an online cookie competition. There were quite a few entries, 19 in total. I baked every one of the entries and hosted a taste test at my house, using my family and sisters as willing testers! This recipe came in second place, and in my opinion, will always be first!!!<br /><br />So between drying coats of paint and hanging pictures, I whipped these up. They are extremely easy to throw together, but taste like you worked on them for hours!! So go grind some coffee beans, brew a fresh pot, and try these out. You will not be disappointed!<br /><br />Coconut Macaroons<br />~~~~~~~~~~~~~~~<br />2/3 cup flour<br />3 cups coconut (sweetened flaked)<br />1/4 teaspoon salt<br />1 can of Eagle Brand milk<br />2 teaspoon vanilla<br /><br />Mix flour, coconut and salt together in large bowl. Pour in milk and vanilla. Stir to mix...batter will be VERY thick. Drop by tablespoons onto greased cookie sheet (I also used Parchment paper).Bake at 350° for 10 to 12 minutes, until edges are golden brown. When cool, drizzle with chocolate.<br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush002.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush004.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush005.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush006.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a><br /><a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v62/zsazsa4ever/SugarRush007.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></a>Wendy Kennedyhttp://www.blogger.com/profile/02603079460142938564noreply@blogger.com8