happy halloween...here have a turd.

yummy kitty litter cake.....enjoy a turd on me. happy halloween!

ps-yes it is really me and not a zombie. i am still alive and well, just been busy and with a lack of enthusiasm to blog. i will do a farmhouse update soon. i promise.

ricotta stuffed roma tomatoes

so yesterday was my first day back to work after having a seven year break! i wouldn't really call it a break since two children, hundreds of loads of laundry, hundreds of meals and so on were involved. anyway, i was pooped. i was also later than i thought, so i quickly made a pot of pasta, sauteed some chicken and made these little ruby gems. we are getting fresh roma tomatoes from the garden everyday, now, so what a delicious use of them. i had seen the original recipe on the pioneer woman long time ago, but this is my quickie version with what i had on hand.

beth's ricotta stuffed roma tomatoes

you need: roma tomatoes, ricotta cheese, salt, pepper, parsley, basil, garlic(fresh or dried), bread/cracker crumbs and olive oil

wash, split lengthwise the number of tomatoes you want. now clean the seeds out completely, i used a spoon. sprinkle a little kosher salt on the halves and lay cut side down on a paper towel to dry a bit. meanwhile heat your oven to 400F.

in a bowl, add approx one tablespoon of ricotta for every tomato half you have. to this add some kosher salt and fresh ground pepper. the following all ingredients would be even better if fresh: basil, italian parsley and garlic. i happened to have the parsley, so i chopped roughly a teaspoon fine, a hefty shake of both garlic powder and dried basil. if using fresh, i would say depending on the amount of filling, half to a whole garlic clove minced, but same amount of basil as to parsley. it really depends how much filling and tomatoes. taste it and decide what you need.

 now fill you halves, nice and packed. smooth off the tops.

now get some bread crumbs or in my case, ritz crackers. smash fine. dip each cheese packed side into the crumbs. place on a cookie sheet, hit with a smidge of olive oil and roast for 30 minutes.

yum, yum, yum.

oh, you could easily add some parmesan cheese to the filling or on top. yehaw.

enjoy.

four minutes to chocolate pudding!

i know this is a horrible picture, but i assure you the chocolate pudding is not. i was craving chocolate today, jumped on the web and found this recipe for microwave chocolate pudding! it is delicious. it only took four minutes total to something yummy, sweet, smooth and decadent. this is tonight's treat. travis will love me forever. enjoy.

pancake syrup for pennies

well, after i came home from the grocery store, with my list, i still manage to forget a few things and pancake syrup was one. oh well. i still had the old bottle, so looking at the ingredients i just figured i could make it. i quickly found a recipe online, changed it up a smidge and i got the easiest and tastiest pancake syrup for practically pennies. now, i have only made one batch, but you would definitely need to double or triple to fill your typical ain't yo'mama bottle. this is thick, sweet and downright yummy.
here is what you do...

bring to a boil the following:

one cup of packed light brown sugar
3/4 cup of water
1/2 cup light corn syrup

boil seven minutes. it should be nice and thick. now, let it cool a few minutes, add a teaspoon of real vanilla extract and a splash of butter extract. taste the elixir to see if need to add more. also, you could  add maple flavoring if you want. i didn't want. 

cool and enjoy. viola! you have just made your very own pancake syrup. i  poured mine into my empty bottle and popped into the cupboard. i am off thrifting today in hopes of finding a new, cool syrup dispenser of some sorts. yeehaw.

enjoy.

cook's illustrated carrot cake and cream cheese frosting

cook's illustrated  recipe for carrot cake and cream cheese frosting is my new go to, gotta have, can't do without recipe. i baked this for easter sunday and it was a hit! it was really a hit with my husband, so it is a true keeper in my book. it baked tall and moist, frosted with a delicate cream cheese frosting that is not overly sweet or thick. i just loved it....all. i just ate a piece for breakfast. shhhhhh. enjoy.



simple carrot cake with cream cheese frosting-cook's illustrated magazine 2003
makes one 13 by 9-inch cake

you can add walnuts and raisins, both or neither, if you do both, add about ten minutes onto your baking time. i added one cup of toasted walnuts. delicious!


carrot cake
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 pound (6 to 7 medium) carrots, peeled

1 1/2 cups (10 1/2 ounces) granulated sugar

1/2 cup (3 1/2 ounces) packed light brown sugar

4 large eggs

1 1/2 cups safflower, canola, or vegetable oil



cream cheese frosting
8 ounces cream cheese, softened but still cool

5 tablespoons unsalted butter, softened but still cool

1 tablespoon sour cream

1/2 teaspoon vanilla extract

1 1/4 cups confectioners' sugar



1. for the cake: adjust oven rack to middle position; heat oven to 350 degrees. spray 13 by 9-inch baking pan with nonstick cooking spray.



2. whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.



3. in food processor fitted with large shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. wipe out food processor workbowl and fit with metal blade. process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. with machine running, add oil through feed tube in steady stream. process until mixture is light in color and well emulsified, about 20 seconds longer. scrape mixture into medium bowl. stir in carrots and dry ingredients until incorporated and no streaks of flour remain. pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. cool cake to room temperature in pan on wire rack, about 2 hours.



4. for the frosting: when cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. add confectioners' sugar and process until smooth, about 10 seconds.



5. ice cake and store in the fridge. i think it tastes best served cold. yum.

easy and creamy rice pudding

i have been on such a rice pudding kick lately, well that and jello salads! i grew up on the dry and sometimes not so tasty baked rice puddings, but really love the cold, creamy ones made on the stove top. this one is perfect. it is simple, quick, hints of cinnamon and nutmeg, not too sweet and chockful of raisins and dried cranberries.

 let me tell you how to make it.

beth's rice pudding

in a large saucepan, bring a cup and a half of water to a boil. add in 3/4 cup of long grain white rice. simmer covered for about 20 minutes. now add two cups of half and half, two cups of one percent milk and a half cup of sugar. once the sugar has dissolved, taste it and see if you want it a tad sweeter. if so, i would add it in a tablespoon at a time to get it where you like it. now let this cook for about forty minutes, over medium heat, stirring often. it will get thick almost like porridge. don't let it get too thick or when it cools, it will be a solid mass. now, the last ten minutes or so of cooking i add in a good shake of cinnamon, a few grates of fresh nutmeg, a big pinch of sale, a huge splash of good vanilla extract and about a quarter cup each  raisins and dried cranberries. you could do all of this, just some or none. i have even had rice pudding with pineapple tidbits folded in. i would that once it cooled. okay, take it off the heat when done, cool just for a few minutes, transfer to a bowl and cover the top with plastic wrap. place it directly on the pudding touching it.  this will prevent a skim as it cools. plunk in the refrigerator for several hours and then devour. it is great warmed slightly with some butter or ice cold topped with whipped cream!

enjoy! i know i am.

cheater's chocolate cake

cheater's chocolate cake is what i like to call this super moist, easy and delicious treat. cheater's because well, because you are simply taking a boxed cake mix to new heights and it will also blow you diet right out the water! chocolate, well, because you start with a devil's food cake mix and add chocolate pudding and dark chocolate chips! cake, well,  because it is cake! let me tell you this is sooooo good. i mean dang tasty, especially after sitting over night. it needs no adornment , no frosting, glazing, sprinkling, nothing, unless you have a dollop of good vanilla ice cream or freshly whipped cream. oh how that would be scrumptious.

okay, here is the stupid easy, but stupid good recipe. yes, i know it is full of not good for you kind of stuff, loaded with calories, not to mention fat, and so on, but what is your point?

cheater's chocolate cake

preheat your oven to 350 degrees and grease a bundt pan

in a bowl mix a devil food's cake mix( duncan hines), one cup semi-sweet chocolate chips(hershey special chips), one box of instant chocolate pudding(store brand, small box), one tbsp of instant coffee crystals(folgers), two eggs(backyard birds), one tsp of good vanilla extract and 1 3/4 cup of water. that is it. mix till mixed. pop into your pan and bake for about 45 minutes. if you do the toothpick test, don't be fooled by the melty chips in the cake, so don't over bake. use your nose to smell and look to see if it has pulled away from the pan.

enjoy!

japanese cheesecake

私はこれを愛する!

i love this!

this cheesecake is so good, so different, so easy, so, so, sew your buttons on delicious. it is light, slightly sweet, airy, spongy, custardy, eggie, lemony and soooo not like your typical heavy, dense fat, calorie laden version that we all are familiar. i am so making this again, but this time it will be soooo smothered in fruits, such as macerated strawberries, blueberries, blackberries and more. i hope you will give this cheesecake a try, but remember, it is not a cheesecake as you know it. here is the recipe. oh, i so added a splash of real vanilla extract to mine. enjoy!



homemade ginger ale

is not one of my favorites. i had seen a post on how to make it and figured why not? i love ginger ale, in fact, it is my favorite soda flavor, but just not this one. i think for one it is too sweet and too gingery. caroline, however, loves it! i am going to try the recipe again, but use fresh citrus juices instead of the ginger. let me tell how i made it though.....

i took a clean two liter bottle and using a funnel, added a cup of sugar and one quarter teaspoon of plain ol'baking yeast, yep, yeast. i swirled it around a bit and let it sit. in a bowl i grated, with my microplane, about a tablespoon or so of fresh, peeled ginger root. now to the root i squeezed the juice of one lemon. i stirred it a bit and poured into the bottle. i then rinsed the bowl with fresh cold water and added it to the bottle,too. i then topped it all off to the neck with more fresh, cold water, sealing the cap. let it sit on your counter. you see, the yeast will cause carbonation or so that is the theory. you let is sit 24 to 48 hours, but no more because it might explode! also, plastic only, no glass because it might explode! i think i needed more yeast. mine didn't bubble too much, so it did not explode! when ready, the bottle will be hard when squeezed. chill it for a few hours before drinking. also, when pouring a glass, use a strainer to catch the bits of ginger. enjoy.

i am going to do again. i will let you know. i think this would be way cool if you owned a sodastream.

pepperoncini beef sandwiches

sorry, i don't have a pic of the sandwiches themselves. jamie and i ate them. please enjoy looking at the pepperoncini picture i lifted from the internet instead. here is the scoop, i recently placed a message on a forum that i often frequent requesting ideas of what to do with a chuck roast. i am tired of the same ol'pot roast, beef stew, etc.... one poster suggested her favorite grubbin' barbecue recipe and i went for it. it is sooooo easy and flavorful. i did tone it down a bit, so it would not be quite as spicy, but it still has a bite, so much so the kids would not touch it. here is what ya do....

in your crock pot before bed or work, on low throw in a chuck roast, one jar of undrained sliced pepperoncinis and a clove of smashed garlic. that is it. let it cook long and slow till the roast falls apart. shred with a coupla forks and viola, dinner! what i did was toast some sub rolls with provolone and then piled the beefy goodness on top. i thought they were delicious. jamie liked it, but  i don't think he loved it. i could tell they were a bit spicy for him. they were not that spicy folks. he just doesn't like anything with a kick. he ate the whole thing though. i am guessing he figured he'd better because i was not fixing anything else. enjoy.

caramelized onions

i love these things! they are so freaking easy to make and i could eat my weight in them. now, let me tell you, that would be a lot onions my friend. i made this batch for a specific recipe, but it just reminded how much i do adore them and how versatile they are. you need a little patience to make them, but they are well worth the effort. caramelized onions are divine on burgers, pizzas, soups, a hunk of bread, so many things. you just make a batch and keep them in the fridge, covered.

here is what ya do: beth's caramelized onions

heat a pan over medium with a couple of tablespoons of butter and a tablespoon of oil. it can be olive, canola, vegetable, your favorite. now evenly slice four medium to large onions, no more than four. you don't want to crowd the pan with too many onions or they will not caramelize properly. now sprinkle a tablespoon of dark brown sugar all over your sliced onions. here is where the patience comes, stir often over the next thirty minutes or so, making sure your heat is not too high and you are not burning them. they should become brown, but not black! turn the heat down. you might also have to go a bit longer than thirty minutes, but you can not rush those babies. once you feel they are done, sprinkle with some chunky salt and freshly ground pepper. cool or eat warm right from the pan! yum. enjoy.

one ingredient "ice cream"

the new year is here and so is the "diet" resolution for you, me and probably every other person on the planet. well, if you love ice cream and like bananas, this recipe is for you....banana ice cream! take two or three ripe, but not mushy bananas, slice, place on a plate in your freezer till hard. now then toss the frozen slices into your food processor  pulsing till you have ice cream or a close facsimile. this is actually good, granted that you like bananas. i was thinking that some chocolate syrup drizzled on top would be yummy as would a few chopped nuts or some peanut butter warmed in the micro. now we're talking. enjoy.

ps-i know, i know, way crappy pic, sorry. i didn't really try.

easiest peanut butter fudge evah

two ingredients is all it takes to make this yummy fudge. when i saw the recipe on the net i just knew i had to give it a try.

here is what you do:

butter an  8x8 pan, in a microwave nuke for one minute each, a tub of vanilla frosting and one 16oz jar of peanut butter, mix together till blended, spread into your prepared pan and then pop into the fridge till firm. you are done.  i am now thinking chocolate frosting and peanut butter? chunky peanut butter? almond butter? hmmmmm.....

enjoy. i know i did.

cinnamon and sugar pretzels

these are so easy and super fast to make. i snagged the recipe from baking junkie after seeing her pretzels posted on foodgawker. i like'em. i am going to make more, but with one change, i am upping the cinnamon to a full tablespoon. yum. go make a batch for snacking and packing, now. enjoy.

cappuccino fudge

caroline loves fudge and i usually make a simple recipe using  a popular sweetened condensed milk, which is pretty much fool proof, but the other day i stumbled across annie's eats  and her recipe for cappuccino fudge.  i knew i had to give it a try. i am so glad i did. it is delicious. it is creamy, smooth with big coffee flavor. caroline gave it two thumbs up, well, as she was licking her fingers, they flew up in the air, so i counted them. go whip up a batch today. it makes a great breakfast treat, well, in my house anyway. enjoy.

gingerbread snack cake

okay, so this is not a cookie, but it could be a cupcake, little loaf or even a small bundt cake for gift giving. i was in the mood this week for some gingerbread and guess what? i can not find my copy of martha stewart's gingerbread cake anywhere, not even the net. guess what, again? you may think i am joking, but her recipe is actually dang tasty. why the sarcasm? well, i tend to find that ms. stewart's recipes quite frankly, stink. i love her, but her recipes not so much. instead, i found a quick and easy gingerbread on the food network website. i made it. it is okay, but not as good as the queen's. it is moist, but not enough bite for me. honestly, i doubt i would make it again, but if you prefer an easy listening gingerbread as oppose to an heavy metal one, this is it. you can enjoy yours in the elevator and i will mine in the mosh pit.

you can find the recipe right here. enjoy

ps-a lemon sauce, caramel sauce, buttermilk syrup or even some vanilla whipped cream would have added a nice touch, but i didn't do it. my bad.

Week 6 Twelve Weeks of Christmas:

crazy moist pumpkin bread

i was not planning on posting this recipe, but it was such a big hit last night, i though why not. this is a crazy moist pumpkin bread with great flavor thanks to a secret ingredient, instant coconut pudding. if you love quick breads, this is for you. enjoy

pumpkin bread

preheat oven to 325 and grease a loaf pan or 9x9 square

mix in one bowl 2/3 cup oil, two eggs and one cup pumpkin

in another  bowl mix one cup flour, one cup sugar, 1 regular sized box of instant coconut pudding, 1/2 t salt, 1/2 t baking soda and 1/2 t of cinnamon

add dry to wet, stir to combine. bake for one hour  or so. check with a toothpick, you might need to go a bit longer depending on your oven and or pan size. i cover mine loosely with foil after an hour, so it doesn't brown too much while the inside it getting done. cool. slice. chow.

oreo truffles, so easy a five year old can make them

and he did with some help from mom. i had big plans for these goodies, but they were dashed with the crappy wilton food markers i bought. they would not write on the white chocolate,  no matter, travis had fun anyway.

oreo truffles

1 8oz cream cheese, room temp
one entire package of oreos killed in the food processor

mix the two, roll into balls, chill and then dip into white almond bark. buy quality food markers and have at it or not. enjoy.

mini pumpkin muffin bites

i am not sure where i got this recipe, but it must be off the net. i have it jotted down on a piece of paper and stuck among a pile of recipe print outs and rip outs stuffed into my kitchen cabinet. you know, open the door and a downpour of paper showers on your head or open the door with one hand, as the other holds the papers, stacked cook books back! got one of those yourself?

anyway, i guess you could call these pumpkin muffin bites or something like it. i was calling them doughnuts, but they are not, really. i baked them in my mini muffin tin, not my doughnut pan. oh wait,  i don't have a doughnut pan like this one. it is on my wish list, a girl can dream can't she? oh, dreams do come true. i got the microplane and a whirly pop to prove it. anyway....

these little babies turned out great. they are quick, easy and taste yummy. my entire family liked them, but caroline loved them. they are that good. i do think next time i might up the spices a tad. i would like a bit more of a bite myself. here is the recipe that i used and feel free to call them whatever you like, pumpkin holes, pumpkin balls, pumpkin rug balls, pumpkin porch balls, etc....

mini pumpkin muffin bites

preheat your oven to 350 degrees and spray two mini muffin tins

sift together the following:


1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
heavy pinch of cloves
heavy pinch of ginger

in another bowl whisk the following:
1/3 cup vegetable oil
1/2 cup dark brown sugar
1 egg
1 teaspoon good vanilla extract
3/4 cup canned or cooked pumpkin
1/2 cup buttermilk

Mix the dry into the wet ingredients. fill you tins just to the top. bake for about 10 minutes or so. you can check with a cake tester, toothpick or your finger. let cool a few minutes.

now melt a three or four tablespoons of butter in a bowl.  in another bowl mix sugar and cinnamon together to your taste. i go heavy on the cinnamon myself. dip the tops of the bites into the butter, then into the sugar mixture. you are done. easy. enjoy.
 
ps-these were fab-u-lous with a hot cup of coffee. oh yum.

EDIT-i just thought i would take a second to explain the suggested names of pumpkin rug balls and pumpkin porch balls to you, so you would not think that i was too nuts. years ago my sister in law's late mother made a batch of meatballs for her large family. it was a holiday gathering, so lots of folks. she dropped the entire pan on the carpeted floor, picked them up, washed them and fed the crowd. every year after, her kids requested her famous "rugballs". she is my hero.

the porch balls, well actually, it was basically the same thing, but on my front porch and different sister in law. they were dang tasty.  enjoy.
 
Week 5 Twelve Weeks of Christmas: 

nutella brownie bites

it is week four of the 12 weeks of christmas cookies and i made the simplest little treat for which i can take absolutely no credit. i made these....

i call them nutella brownie bites. i saw the recipe over at tracey's culinary adventures, one of my favorite places to visit. she is always up to something good over there. i have been eyeballing her flat roasted chicken, but that is another post. anyway, she calls them simply nutella fudge brownies and they are all of three ingredients! they are so easy to make, bakes in a flash, moist, flavorful and would be a delicious addition to any christmas cookie tray. i know they were a great addition to today's cup of coffee. you can find the recipe here. thanks tracey for sharing with us this nutella infused gem. now if you want to get technical....

four ingredients, if you count the whole hazelnut i stuck in half of my bites. yum. enjoy.

ps-off on a decade overdue trip to ikea today. check back in later. go make these, now!

Week 4 Twelve Weeks of Christmas: