Rainbow Jello

If you have 6 hours to spare, this is so pretty and strangely so fun to watch take shape.

6 - 3 oz boxes of jello, rainbow colors/flavors

1-16 oz sour cream

Mix 1 box at a time with 1 cup boiling water

Pour half cup of the liquid jello into an 8x10 pan and put into the fridge for 30 minutes

While that sets up, mix the remaining half cup of liquid jello with 1/3 cup sour cream.

Pour on set layer of jello.

Repeat a million times until you get 12 layers of ROYGBIV

Top with homemade whipping cream

 

Fig and Goatcheese Pinwheels

Found HERE 

Ingredients

• 1 thawed sheet puff pastry (13.2 oz) - I use Jus-Rol brand and love it!
• ½ cup fig preserves 
• 4 oz log goat cheese, crumbed 
• 4-5 sprigs Fresh thyme
• 2 tbsp light brown sugar 
• 1 large egg, for egg wash

Instructions

1. Unroll the thawed puff pastry and place on parchment paper. Spread the fig preserves on top - making sure it’s evenly spread with about 1 inch or less of puff pastry still left untouched on the sides. 

2. Crumble the goat cheese evenly on top of the fig preserves. Add the brown sugar and fresh thyme, making sure it’s evenly spread.

3. Gently roll it up into a log, making sure the roll stays tight and nothing is spilling out as you go. Once rolled, I rolled up my parchment paper around it. 

4. Pop the roll in the freezer to chill for 20 minutes. In the meantime, preheat the oven to 400 degrees. 

5. Once they have chilled, remove and spread out the parchment paper. Use a SHARP knife to slice them in ½ inch pinwheels. I found that wiping my knife after each cut was beneficial. 

6. Once sliced, spread them evenly out on the parchment paper on a large sheet pan. 

7. In a small bowl, beat one large egg to make an egg wash. Lightly brush the tops of the pastries with the egg wash.

8. Bake for 15-20 minutes or until the pastries are golden and flaky!

9. Garnish with sprinkles of additional brown sugar and thyme. Enjoy while warm!

Creme Brulee

 I used Alton's recipe. Putting it here so I remember some tips for next year:

1 quart heavy cream

1 tsp vanilla

1/2 cup sugar

6 egg yolks

(I reserve 4 of the egg whites and also make Mary Berry's Pavlova...Both of these desserts are EASY crowd pleasers for my solstice party)

1. Place the cream and vanilla into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. While you are waiting:
2. Fill water kettle all the way and get it boiling. Preheat oven to 325
3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks (with a wisk and arm muscle) until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. (This fills 8 of my ramekins). 
4. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. 
5. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Berry Pavlova

This recipe is from Mary Berry. Here is her recipe.

4 egg whites (at room temperature if you think of it, but not super necessary)

1 cup of sugar

2 tsp corn starch

2 tsp vinegar (like the stuff you use to clean. nothing fancy, just white distilled vinegar)

1. Start your 4 egg whites on slow speed. Gradually increase the speed until they are stiff-ish and cloud like.

2. While whisking at high speed, add your sugar one tsp at a time. Your egg whites will get beautifully shiny.

3. In a separate little bowl, mix the corn starch and the vinegar together. Then whisk them into your cloudy marshmallow. 

4. On a piece of parchment paper, plop your cloud down and make it into a 9 inch nest, with the sides higher than the middle. The middle part of the nest will hold your whipped cream and berries after it's cooked and cooled. (I leave the whipped cream and berries off because everyone in my family likes to make their own, but that's not very pretty.)

5. Have the oven preheated to 320. When you put your pavlova into the oven, immediately reduce heat to 300 degrees.

6. Cook for 1 hour until its firm and lightly beige. Leave in the oven to cool. (or don't. I took mine out because I needed the oven for something else, and it was just fine!)

Zucchini Bread

• Anyone have Zucchinis galore sitting on your countertop? I like this one because it isn't very sweet. I got it from here, but I wanted to record a few things I changed/substituted. 
• 
  
• 2 eggs (or substitute with flax eggs: 2 tablespoons flaxseed meal + 5 tablespoons water)
• 2+ cups shredded, unpeeled zucchini (wring out the excess liquid with a towel) 
• 1/2 cup pure maple syrup (or anything sweet. I used brown sugar)
• 1/3 cup unsweetened applesauce (or part of a ripe banana, or nothing)
• 1/4 cup melted and cooled coconut oil
• 2 teaspoons pure vanilla extract
• 1 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups whole wheat flour (or gluten free or white)
• plus any extras you want:
• 1/2 cup toasted raw walnuts or pecans, or 1/3 cup dark chocolate chips, or raisins... 

Mix the zucchini in last. I omitted the banana/applesauce bc I didn't have any and it was fine. It is a thick batter. 

Makes 1 loaf. 

Heat oven to 325, cook for 50-55 minutes. 

Hulk Muffins

I think this recipe is originally from Mels.

In a bowl mix dry ingredients:
2 1/2 cups wheat flour (or I do 2 cups white flour, 1/2 cup of flax/chia super seed blend)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In blender, blend wet ingredients:
1 egg
3/4 cup honey or syrup
3/4 cup buttermilk (or milk or greek yogurt)
1/4 cup coconut oil
1 teaspoon vanilla
heaping cup or two of spinach
2 ripe bananas

Mix together. Put in muffin tins.
350 15-18 minutes.

coconut oil

I'm not really on the coconut oil train (it's a fad people!), but think it's as good or bad as any other fat we add to our food.  Anyway, not my point of this post.  My point is that I've started using it in cookies to add coconut flavor and mannnnnn....it's bomb.

I use 1/2 butter, 1/2 coconut oil.

For example: chocolate chip cookies (bomb).  no bake cookies (super bomb!!).

Now, how do I get my hands on Jessica Hutchings' cookies ? .......

Lemony Lemon Brownie Bites

If I had to choose between one of these and lemon bar, I would choose one of these. So delicious. I made them for a little girls night I hosted and they were a hit. They have the texture of a brownie but are full lemon flavor. from Mel

Lemonies

Yield: Makes 25 small squares

The glaze recipe makes a very thin, light layer of sweet, lemony glaze on top of the soft, chewy lemony brownies. If you want more glaze, consider doubling the recipe (just make sure the glaze doesn't overpower!).

Altogether, you probably need 2-3 large lemons for the recipe to get the 4 tablespoons juice and 1 tablespoon (plus 1/2 teaspoon) zest. 

These bars are delicious at room temperature but try them chilled and you may never go back.

Ingredients

Lemon Batter:
• 1 cup (5 ounces/142 grams) all-purpose flour
• 3/4 cup (5.5 ounces/155 grams) sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon lemon zest (from 1 large lemon)
• 1 stick (8 tablespoons) butter, melted and cooled
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
Lemon Glaze:
• 3/4 cup (2.75 ounces/75 grams) powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Directions

1. Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
3. In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.
4. Stir the wet ingredients into the flour mixture and mix until combined.
5. Spread the batter evenly in the prepared pan.
6. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry.
7. For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
8. After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.
9. Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

How Mom Tweaks A Pumpkin Pie

Jamie this is so you don't have to ask mom again next year. 

Old Fashioned Butter Mints

This is a fun easy candy to make with kids when you're not ready to make dipped chocolates like Kim or toffee like mom. 

1/4 cup butter

1/8 t salt

1/3 cup sweetened condensed milk

1/2 t peppermint extract (I wanted more peppermint flavor, so I will add more in the future)

3 1/4 cup powdered sugar

food coloring if you want

Directions: Whip butter in mixer for a minute. Add sweetened condensed milk and peppermint. Mix til combined. 

Add powdered sugar

If dough seems wet, add a little more sugar until dough combines and balls up in your mixer. 

Roll out snakes and cut into little bites. Store in airtight container in fridge. 

Unless you are making these to give away to friends, don't double the recipe. I did and it is too much. :)

Sour Cream Coffee Cake

I am a sucker for anything baked--especially cake. This stuff is really good. I got a Better Homes and Gardens cookbook in high school and have made it ever since. Definitely a favorite. I love it every time I make it.

1 cup margarine or butter
2 cups sugar
2 eggs
1 8-ounce carton of sour cream
1/2 t. vanilla
2 cups flour
1 t. baking powder
1/4 t. salt
1/4 t. baking soda

Topping:
1/2 cup chopped nuts (optional, I like walnuts or pecans)
3 T brown sugar
2 T sugar
2 t. cinnamon

1. Preheat oven to 350. grease a 9x13 pan; set aside.

2. Cream together the butter and the 2 cups of sugar with a mixer on medium. Add eggs, sour cream and vanilla. Beat one more minute.

3. In a small bowl, stir together the flour, baking powder, salt and soda. Add the flour mixture to the sour cream mixture. Beat with the mixer on low for 2-3 minutes or until combined.

4. To make topping: in another small bowl stir together nuts, brown sugar and granulated sugar and cinnamon.

5. Pour half of the batter into the prepared pan. Sprinkle half of the topping over the batter in the pan. Spoon the remaining better into the pan, spreading it slightly over the first layer of topping. Sprinkle the remaining toping over all.

6. Bake the coffee cake in the over about 35 min or until toothpick comes out clean. Cool slightly before eating.

Best Peanut Butter Cookies Ever

I don't love PB cookies. I love these. Rob says they are the best Peanut Butter cookies he's ever had. Loved them. I followed the weight measurements with a digital scale and they were perfect.

From Mel.

The Best Peanut Butter Cookies

YIELD: MAKES ABOUT 3 DOZEN COOKIES

I haven't tested the recipe using natural peanut butter - I've only used traditional creamy peanut butter (like Jif or Skippy). The trick to this recipe is instead of pressing the cookies flat before baking, give them a light press after they are done baking. It makes all the difference in the world for soft, dense peanut butter cookies.

INGREDIENTS

• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
• 2 cups creamy peanut butter (see note)
• 1 1/2 cups brown sugar (10 1/2 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 2 large eggs
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F. 
2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
3. In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. 
4. Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy. 
5. Add the dry ingredients and mix until combined. 
6. Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart.
7. Bake for 10-11 minutes until puffed. Don't overbake.
8. Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness. 
9. Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the freezer).

Peach Cream Trifle

Tis the season for peaches.  I make this dessert every year during peach harvest. I've tweaked it a little over the years, but I'll post the origional recipe and add my two bits in.

Ingredients:

1 angel food cake loaf (I sometimes make my own pound cake depending on how much time and care I want to put into it, Mary now you know how much I care. I use Martha Stewart's recipe http://www.marthastewart.com/274847/pound-cake-recipes/@center/276954/great-cake-recipes)'
1 can sweetened condensed milk
1 C cold water
1 3.4 oz pkg vanilla pudding
1 tsp vanilla
1 pint whipping cream whipped (I don't add sugar to whipped cream, I think the swt cond milk and pudding adds enough sweetness and I like to add sugar to peaches to get the juices flowing)
4 C sliced fresh peaches (I add sugar, see above)

In a large bowl combine swt cond milk and water, mix well. Add pudding mix, beat well. Chill 5 min. Stir in vanilla.  Fold in whipped cream.

Cut angel food cake (or pound cake) into cubes. Arrange 1/3 of cake on bottom of trifle bowl. Put 1/3 sliced peaches on top of cake then add pudding mixture on top of peaches. Repeat 2 more times. 
*If you don't have a trifle bowl you can use a  9x13 pan and just do two layers.

Ice cream

We love ice cream around here.

Someone tell me why I haven't been making homemade more often?

I made some today after church for our Sunday treat...it's probably not the most decidant recipe, but I like non-rich ice cream. 

The Base:

2 cups whole milk 

1/2 cup sugar

1/4 tsp salt

1/2 tsp vanilla

Then add in whatever else you want: 

Pero

Fruit 

Chocolate stuff

Flavor concentrate

I blended up blueberries until there weren't any chunks, and added it to the mixture. The ice cream turned purple, so I told the kids it was cotton candy ice cream and they devoured it. 

St. Patrick's Day ice cream:

All of the above except

1/4 almond extract 

Spinach (maybe 1-2 cups)

Blend it all in the blender so they don't know what is making the ice cream green. 

Blueberry cobbler

This is one of my most favorite summer desserts, when the blueberries are on sale.  and it's super easy

2/3 cup sugar
2 tablespoons cornstarch
3/4 cup water
3 cups fresh or frozen blueberries (I've made with both, and prefer fresh)
1 tsp butter
1 lemon

In a saucepan, combine sugar and cornstarch, stir in water.  Bring to a boil; stirring constantly, boil for 1 minute.  Add blueberries and lemon juice (as much as you like--I usually use one half small lemon).  Pour blueberry mixture into a lightly butter baking dish (8x8).  Add pats of butter to top.

Topping:
1 cup sifted all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup milk
3 tbsp butter divided

(I like to 1.5 the topping)  For topping, sift together the flour, baking powder, and salt.  Pour milk and melted butter into a measuring cup.  Add to flour mixture all at once.  Stir just until mixture is moistened and forms a ball.  Drop spoonfuls onto the blueberries.

Bake 425 for 25 min.

Serve warm with ice cream.

Chocolate marshmallow easter eggs

This is from kim, she couldn't log onto blogger, so I told her I'd post it.

Kim says, "I beat mine in the kitchen aid for 5-8 minutes.  It's kind of a big learning curve for how long to beat, if they are too stiff they won't go in the forms."

Perfect Frosting

6 T Flour
 1 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)

 1 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
 1 C sugar (that’s granulated sugar, not powdered sugar)
 2 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan.   Continue to cook until mixture has the consistency of thick pudding or paste.

Put  mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

From Our Best Bites

ps I changed the numbers on here to double their original recipe. This frosting will forever remind me of Ashley and Kailyn's fancy cupcakes they brought to the new years eve party, 2013-2014.

Pumpkin Roll

Another pumpkin dessert. This is my favorite time of year for desserts, I'll eat anything with pumpkin in it. This is Kim's recipe from the Sorensen family cookbook, but it deserves a place on Eat or Die.

3 eggs                                                    
1 C. sugar
3/4 C. pumpkin puree
1 tsp. lemon juice
1/2 tsp. nutmeg
1/2 tsp salt
3/4 C. + 2 TBS flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1 C. chopped wall nuts

Beat eggs for 5 minutes.  Gradually add sugar, pumpkin, and lemon juice while beating.  Combine flour, baking powder, spices and salt.  Fold into pumpkin mixture.  Pour into 15x10 cookie sheet lined on the bottom with parchment paper and spray with pam (if you dont have parchment you can generously grease and flour the pan.  I've had bad experiences doing this so I don't recommend it.)  Drop pan on counter several times to smooth and pop bubbles. Sprinkle nuts on top.  Bake 375* for 15 minutes.  Immediately after baking turn pan over and remove cake onto a tea towl sprinkled with powdered sugar, roll up and cool completely.

Filling:

8 oz. cream cheese
4 TBS butter
1 C. powdered sugar
1 tsp. vanilla

Mix all ingredients together.  When cake is cooled, carefully unroll.  Gently spread filling evenly across cake.  Roll up the cake cover in siran wrap and put in freezer. an hour before serving remove from freezer and let sit 15 min, cut into slices while still somewhat frozen. Let thaw before serving.

Pumpkin Donuts

3 1/2 c flour
4 tsp baking powder
1 tsp salt
2 tsp pumpkin pie spice or
     1tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and 1/8 tsp cloves
1 c sugar
2 Tbs butter, melted
2 eggs
2 tsp vanilla
1/2 c buttermilk
1 cup pumpkin puree
canola oil (for frying)

In a large bowl, whisk together the flour, baking powder, salt, spices and sugar.  In a separate medium bowl, whisk together all the remaining ingredients except the oil.  Make a well in the center of the dry ingredients and pour the wet ingredients in.  Mix all together until the dough is well combined.  My dough was pretty sticky so I added a little more flour.  Turn onto a well floured surface and roll the dough until it is about 1/2 inch thick (they puff up alot when frying so keep them thin or the middle wont get done). Cut with a donut cutter or find whatever you have to make a donut shape.

Heat 2 inches of oil in a large skillet over high heat.  When the oil is hot (drop a piece of dough in to test) gently slide the donut in the hot oil until edges are slightly brown.  Flip it over and allow to cook on the other side.  Romove and place on a baking rack to allow grease to drip off. Glaze while donut is still warm.  .

Buttermilk Glaze

3 C powdered sugar
1/2 C buttermilk
1/2 tsp vanilla

Whisk together until smooth.  Dip warm donuts in glaze and then allow to air dry on cooling rack.

banana muffins--no flour, no sugar

I found the recipe here, via pinterest, and I really like these.  They are not very sweet and that is what I like about them.  If you are looking for a cakey muffin, don't make these.  You will be disappointed.  If you are looking for a healthy way to use up over ripe bananas, this is your recipe.  The first time I made these I used cupcake liners and they totally stuck to the liner, and it was a pain to eat them.  The second time I made them I just sprayed the pans and it worked out better.  We also like to add 1/2 cup chocolate chips and a 1/2 cup walnuts (but my kids have now nixed the nuts...oh, well).
140 cal/muffin (with cchips and nuts)
102 cal/muffin (with cchips)

Ingredients:
2.5 cups old fashioned oats 

1 cup plain low fat greek yogurt (I have only used fat free greek yogurt)

2 eggs

1/2 cup honey

2 tsp baking powder

1 tsp baking soda

2 TBSP ground flax seed

1 tsp vanilla

2 ripe bananas 




Instructions:
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor.  
3. Process until everything is mixed together and oats are smooth.
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

And this is what you get people:

Let them cool on a wire rack for just a few minutes and then dig in.  They are actually really good when they are warm!