Tuesday, November 12, 2019

Pumpkin!

 We could not let the season for pumpkin go by without doing a pumpkin post.

First we have Pumpkin Chocolate Chip Cookies. The recipe for these cookies are found right on Nestle's site. There are very good. I came across this recipe while looking at other recipes there. The link for there cookies can be found here.

I got the pumpkin puree and the chocolate chips from Trader Joe's.

With the leftover pumpkin I had from the making the cookies, I used to make Pumpkin Pancakes.

I found the recipe on Pinterest, which is what I usually do now when looking for a recipe.


It did taste like a pumpkin pie in a pancake. I ended up making only a half a batch because I only had half of the pumpkin the recipe called for. Which is o.k. because I will be the only one eating these pancakes. No one else with touch pumpkin unless it is in that traditional pumpkin pie.

Because the only other pumpkin anyone really wants is pumpkin pie, I tend to not do a lot of pumpkin post, but here are some like pumpkins recipes that I did in the past that are likely to made again:


I initially did a post about this back in Aug 2011. My son made this pie for school back in 2008. It is so good. He had asked to make it again this year.


I did this post in Oct 2014. I created it based off the Dreamy Apple Butter Pumpkin Pie, except it has a cream cheese layer on the bottom. This is really good too. I am likely going to be making this dessert again.


Wednesday, November 06, 2019

2 Minute Chocolate Chip Cookie

I have seen the 2 Minute, 2 Hour, and 2 Day cookie video put out by Tasty and found it interesting. When I make chocolate chip cookies I follow the Toll House recipe. The one found on the back of the Nestle Chocolate Chip Bag. You could not go wrong with the Nestle Tool House Cookie Recipe.

The cookie I was interested in was the 2 Minute recipe. After all, I don't want to make a whole batch of cookies when I only need one (or two).

I ended up cutting the recipe in half. If you made the whole recipe, you would need an 8 inch plate.

So how did it taste? It was good enough to satisfy a chocolate chip cookie craving. My cookie stuck to the plate. It might of been because it needed to cook a little long, but I did not want to overcook it either. I ended up eating mine with a spoon.

So you can find the two minute recipe here.

Saturday, October 26, 2019

Baklava

When I was looking through my freezer, I had discover some left over phyllo dough left over from a previous recipe that my husband did. I was initially thinking looking for a cookie recipe, but then I thought of baklava. Looked a Pinterest for a Baklava recipe and found this one. I have never worked with phyllo dough and did not know what to expect. It is really thin and fragile. I had mine break a few times. In the long run I did not think that it really mattered. I went through more butter that the recipe called for. I ended up using more butter than the recipe called for. I also wish I had more nuts. I nearly did not have enough walnuts for this recipe.  Overall, it did not disappoint. It was everything that I expected. Very tasty. I do plan on making it again.

So to give credit where credit is due, I did get this off the Sugar and Soul web site.

Traditional Baklava



This easy and Classic Baklava recipe is loaded with layers of cinnamon, nuts, and butter and saturated in a simple honey syrup! Everyone will love this sweet and sticky dessert!


Prep Time30 mins
Cook Time50 mins
Cooling Time1 hr
Total Time1 hr 20 mins


Course: Dessert
Cuisine: Greek
Keyword: baklava

Servings: 36 people

Calories: 169kcal


Ingredients

  • 1 (16 ounce) package Phyllo Dough thawed
  • 1 lb finely chopped pecans or walnuts
  • 1 cup unsalted butter
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup honey

Instructions

  • Preheat oven to 350 degrees F.
  • Add the nuts and cinnamon to a medium bowl and mix together, set aside.
  • Unroll both tubes of phyllo dough on a clean surface, cover loosely with saran wrap and a damp dishcloth so the dough doesn't try out. 
  • Melt the butter in the microwave on 30-second intervals. Use a pastry brush to brush butter onto the bottom and sides of a 9x13-inch baking pan. Line the dough up with the length of the pan and feel free to cut off any excess at the end, usually, there's an extra inch or so that can be removed.
  • Add two sheets of phyllo dough to the buttered pan, and use the pastry brush to brush melted butter over the entire surface area of the dough, repeat until you have 8 layered sheets total.
  • Evenly sprinkle the top of the buttered 8th sheet with 2 to 3 tablespoons of the nut mixture.
  • Lay another two sheets on top and brush with butter and then add nuts again. Repeat the dough, butter, nuts layers until you have just 8 sheets left, adding those two at a time and only brushing with butter.
  • Using a really sharp knife, cut 4 rows down the length of the pan and then cut diagonally all the way down and across the pan for a traditional baklava prep. You may also cut into squares.
  • Bake for 50 minutes until baklava is golden and crisp on top.
  • With 30 minutes left to bake, begin making the syrup by adding the water and sugar to a small pot and bringing to a boil over medium-high heat until sugar is dissolved.
  • Add the vanilla and honey and simmer for 20 minutes, stirring occasionally.
  • Remove the baklava from the oven and immediately pour the sauce over the entire pan, let set and cool.

Notes

Adapted from All My Recipes. Baklava does freeze well.Chopped Pistachios can also be used.

Nutrition

Calories: 169kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 170IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.3mg


Friday, October 18, 2019

Right and Left Twix

My son bought a bag of mini Twix.  I have them in a bowl underneath my crocheted ghosts and pumpkins. this way we are not tempted to eat them all too soon.




Friday, October 11, 2019

Triple Decker Brownie

I had made this dessert with my grandchildren. I have been wanting to make this dessert for a while. Anyone who has bought a Food Network Magazine know that every issue come with a small insert that contains 50 recipes. (it has been a while since I bought a Food Network magazine, I am assuming that is still the case.) So what this recipe is a chocolate brownie on the bottom layer, a layer of chocolate sandwich cookies (Oreos), and a blonde brownie layer on top. Because this a lot of batter, it take a long time to bake, about 50 minutes. I found it rather overwhelmingly rich, thus very delicious.




So the recipe comes out of 50 Bar Cookie Recipes insert , and available online (at least at the time of this post) and can be found here. You will have to scroll through the different bar recipes to find the triple decker recipe. However, the recipe will tell you make the classic brownie recipe and the classic blonde layer. So you have to look at three separate recipes to make this one.

So if some point in the future if the link goes away, it is just a brownie layer, an Oreo layer, and a blondie layer. Bake at 350 degrees until a toothpick comes out clean.


Friday, September 27, 2019

Road Trip

I am just sharing a road trip photo from a few months ago. It takes finesse to fill up a car load of people and their luggage.


Saturday, September 21, 2019

Nice Cream

If you don't know what nice cream is, it is a frozen treat made with just bananas and maybe with other fruit. It is usually made by freezing banana chunks and other fruit at putting it in a food processor or emersion blender until smooth.


I have an attachment for my Kitchen Aid to make ice cream, so what I did blended three bananas, some peanut butter, and little bit of milk. I don't know why I added the milk, it is likely not necessary.  I refrigerated the mixture before making it into ice cream.

I get it, it was delicious! There is no added sugar to this. You can have a creamy sweet dessert and be good for you too. It is like having cake (or ice cream) and eating it too.
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