Tuesday, January 12, 2021

TIk Tok Inspired Sandwich

 You have seen this sandwich everywhere on the Internet. It is the cheesy egg sandwich. I mentioned in a previous blog post that I had tried this sandwich twice and had failed twice. No I have tried a third time. I had now failed a third time. Some day I will be successful in making this sandwich. This particular sandwich had strawberry jam in it. I have seen a You Tube video making this sandwich with jam it. I also as a child use to make jam a cheese sandwiches instead of peanut butter and jelly. (I ate PB and J more as an adult). It was tasty. I think next time I just might just dip the bread in egg like French toast and make it that way. I guess at that point it would just be stuffed French toast.

Sunday, January 10, 2021

Mosaic Monday

We usually have the grand kids over on Sundays usually for church and Sunday School. These days Sunday School is done over Zoom and church is online over Facebook.


My poor son hurting after giving multiple piggy back rides.


Mosaic Monday

Sunday, January 03, 2021

Apple Yeast Free Cinnamon Rolls

I followed my previous recipe, Yeast Free Cinnamon Rolls for the dough. For the filling I used 3 tablespoon of butter, 1tablespoon of flour, 2 1/2 teaspoons of cinnamon, and 1 chopped apple. For the glaze I used 1 cup of powdered sugar, 1 teaspoon of vanilla, and slowly added enough milk to the consistency I liked.


Friday, January 01, 2021

Cocoa Fudge!

The recipe for cocoa fudge was on the side of the sugar bag. Usually I see fudge recipes with baking chocolate bar. I usually don't have it on hand, but I always have baking cocoa. I want to document this recipe for future reference. But if you are like me and want a cocoa alternative fudge recipe, this is it.

 However, if you are looking for an easy fudge recipe, this is not it. This is the recipe that you need a candy thermometer. If you don't have a thermometer, it can still be done. You put a drop of the candy in cold water. In the case of fudge, it is cooked to soft ball stage. This is when the candy form into ball when it hits the cold water, but flattens easily.  

Here is a reference I found on the web.

I had a thermometer, but not one that clips to the side. I checked the temperature every few minutes and I also use the cold water method. Over the years I have learned not to always trust the thermometer. Even though it takes a more effort to make this compared to other recipes out there, I think it is worth it. I like the texture of old fashion fudge. Also I usually have all the ingredients to make this if I have a sudden urge to make fudge. I usually don't have marshmallow fluff or sweetened condensed milk on hand, which is usually the ingredients found in easy fudge recipes.

Please try not to be intimidated by this recipe, I will try to help you this.

You will need:
2/3 cup cocoa
3 cups of sugar
1/8 teaspoon salt
1 1/2 cup of milk
1/4 cup butter
1 teaspoon vanilla

You will need at least a 2 quart size sauce pan. Anything smaller and the candy will boil over (I will not make that mistake again).  Butter the side of the pan, this keeps the candy from crystalizing, which is not a good thing in candy.

Combine the dry ingredients in the pan. Add the milk. Have  the candy thermometer clipped to side of the pan. Don't have the tip touch the bottom of the pan, you won't get an accurate reading. Bring the mixture to a boil.

Once it is boiling DON'T STIR.  Boil to soft ball stage, which is 234 degrees F. 
Remove from heat and the butter and vanilla. but DON'T Stir yet. Wait for the fudge to cool down to 110 degrees F. This will take a while, about an hour or so.

You need a buttered 8 or 9 inch pan to put the fudge in. I would used parchment paper to make it easy to lift the fudge out of the pan.

Once the fudge cools to 110 degrees, then it is time to stir. Right now the fudge looks glossy, you are stirring until the fudge looses its gloss. This is going to take a while if you are doing it by hand, I am going to say 5-10 minutes. If you own a hand mixer, feel free to use that. Once the fudge looses it glossiness, immediately put in the buttered pan.

However, it you are adding mix-ins like about 1 cup of chopped nuts, add it to the fudge at this time just before putting it in the pan. Don't cut the fudge yet, but do score it while it is still warm.

I store mine in an air tight container in the fridge.

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Thursday, December 31, 2020

Cream Cheese Cookies

I usually make cream cheese cookies using a cake mix. However, not this time.

 With some research on how to best use up some cream cheese on hand, I had created these cream cheese cookies.

 1 3/4 cup flour

1/2 t baking powder

1/2 t salt

1/2 cup soften butter

6 ounce cream cheese (it is what I had on hand. Haven't tried it with the full 8 ounce block) 

1 cup sugar

1 egg

1 teaspoon vanilla

Combine dry ingredients, set aside. Cream butter, cream cheese, and sugar. Add egg and vanilla. Add in the dry ingredients. Refrigerate dough for at least 30 minutes. Form into 1 inch balls and coat in sugar. Place on baking sheet and press down slightly. Bake 8-10 minutes until set. Only the bottoms should be golden brown.

Sunday, December 27, 2020

Tasty Eats and Fruit Cake Recipe

I thought I would end the year with a Tasty Eats post and share all the yummy goodness from the past couple of weeks.

First up is a Cinnabon holiday rolled pancake mug set we got for Christmas. It not only includes mugs, but stuff to make rolled pancakes, the frosting/filling and hot cocoa mix (for 2) you will need an egg (which I initially forgot to add in), oil and milk for the pancakes and butter and cream cheese for the filling. Overall it was very tasty and don't be surprised to see a rolled pancake post in the future.


Next I have a bunch of candy. I make a bunch of candy just before Christmas to share with immediate family and my husband's co-workers. I have a blog post about it to include the recipe for the peanut clusters on my newest blog here.

toffee squares

peanut clusters

flourless peanut butter cookies



This is a cup of coffee with instant hot chocolate added, Cool Whip, chocolate syrup, and sprinkles. 

Next is fruit cake. I have never made fruit cake and a recipe had come the recipe from an email sent by our church. The original recipe had figs in it. we could not find figs at the time so figs was replaced by dates. I know fruit cake gets a bad rap, but this was really tasty.

So here is the fruit cake recipe:
1/2 cup chopped almonds
1 cup chopped raisins
1 cup chopped figs...or dates
2 cups flour
3 eggs, separated
1 1/2 cups sugar
1/2 cup butter
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup water
1 tablespoon honey

Preheat oven to 375 degrees F
Grease and flour 9 1/2 in round pan (Bundt pan)
Coat the chopped fruit and almonds in a little bit of flour. Set aside.
Blend in butter, sugar, spices, and salt.
Beat egg yolks and add to butter mixture.
Sift flour and baking powder, add to butter mixture along with water and honey.
add in the fruits and almonds
Beat egg whites until stiff but not dry.
Fold in the egg whites into the batter
Bake for 50-60 minutes.

Not sure how long the cake is suppose to set before you invert it out of a pan. I did it after a few minutes. It still stuck a little in the pan for me, even greasing and flouring the pan. But it wasn't too bad.
I also feel you can get creative with the dried fruit and maybe even add some coconut. I still have raisins and dates left, so I think I will be making it again soon.

Finally I have sour cream cookies. It was the last day at work before an extended holiday break and I received some candy canes. One of them broke so I found a sour cream cookie recipe and added broken candy candy. I was not the traditional peppermint flavor but I think it was strawberry. It was tasty if you like fake strawberry flavor candy cane.

This is likely the last post of the year, so Happy New Year and hopefully in 2021 we will start seeing things go back to normal. I still think we will be dealing with the pandemic for a while yet, so stay safe.

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Inspire Me Monday

Tuesday, December 22, 2020

Poppy Seed Muffins

 The reasoning for making poppy seed muffins involves coming across two full containers of poppy seeds. How come I have so many poppy seeds? Likely that we have bought poppy seeds for a recipe, then needed poppy seed again in the future and forgot there was another container. So now the mission was to use up some of the poppy seeds. After searching Pinterest I had come across this recipe.

It is a Classic Poppy Seed Bread Recipe by Julie Blanner. I followed the recipe found on the blog post. The only addition I made is that I added some lemon zest from a lemon. I used the juice from the lemon to make the glaze. Instead of making it into a loaf pan, I made it into a large muffing tins that I recently bought from Michaels because he need large muffin tins to make..... 

.....these bacon, egg, sausage, and cheese cups.  The breakfast cups were tasty, however my husband was not satisfied because the bacon was to form a cup and it shrunk too much and it was just a disk on the bottom.  Everyone enjoyed both the poppy seed muffins and the breakfast cups.

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 Creative Muster

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