Merely a trifle, merely a trifle

So, back in 2013, I decided to give making trifle a try.  Little did I know the wonderful variations we'd discover down that enticing rabbit hole!  Here we go, a post devoted to what is becoming our house's favorite dessert: 

The Trifle

The first trifle I made, and the one I've made most frequently, is the Red, White, and Blueberry Trifle from Skinnytaste.

Ingredients:

• 10 oz angel food cake, cut into 1-inch cubes
• 2 pints strawberries, sliced
• 2 pints blueberries

For the cream filling (what I call the fluffy layer):

• 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
• 1 1/2 cups cold water
• 1 package white chocolate instant pudding mix (the small box)
• 12 oz frozen whipped topping, thawed

Directions:

1. Whisk the condensed milk and water in a bowl. 
2. Whisk in the pudding mix for 2 minutes. 
3. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
4. Arrange half of the cake in the bottom of a 14-cup trifle dish. 
5. Sprinkle evenly with a layer of blueberries. 
6. Spread half of the cream mixture over the blueberries and gently spread.
7. Top with a layer of strawberries. 
8. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. 
9. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. 
10. Cover and refrigerate at least one 1 hour.

Notes, Variations, Etc:

Skinnytaste recommends using a plastic bag with the corner cut off to pipe on the fluffy layer and then spread it.  I just use a spatula.  Whatever works for you :)

I make my angel food cake for this dessert, using a box mix.  If you're short on time, you can just as easily use a purchased cake.  And if you want it a little denser/richer, you can substitute pound cake instead. And they don't really need to be 1-inch cubes.  Chunks of cake are fine too, as it'll all be layered in with fluff and fruit soon enough.

As desserts go, this one isn't doesn't have to be horrible for you.  Use a lighter cake, like angel food, use fat-free and/or sugar-free ingredients when you can, and pack in the fruit.  See?  Relatively healthy, as desserts go :)

What is so much fun with trifle is the variations on it.  It can be rich and heavy, it can be light, it can use whatever fruits you want to put in!  A trifle is simply a layered dessert with a cake-type layer, a pudding-type layer, and quite often a fruit layer.  Whatever you want to layer is then up to you!  I think my Sweet Stuff board on Pinterest is slowly becoming my Trifle Possibilities board, with all the variations out there!

I think I've made the strawberry-blueberry version about 5 times now, but I have made others too.  Some of the variations we've tried:

• Lemon-raspberry - lemon pudding in the fluffy layer, and lemon snaps for the dry layer (can't really call it a cake layer when they're cookies, right?)  Delicious combination of flavors, but I think I needed more lemon snaps, and I wouldn't use frozen raspberries again (it was all I had at the time).  Still, very good flavor combination!

• Pumpkin Spice - gingerbread and pumpkin pie filling feature heavily in these layers - actually have written this one up, too!

 

•  Christmas (strawberry-kiwi) - tried this variation just this week.  Bright red and green, but not the standard "Christmas" flavors, so it's a nice variation to bring to a potluck at this time of year.  I based this on Joy's Prize-Winning Trifle from allrecipes, and then altered it to my tastes.  Her recipe includes layers of banana and pineapple too, making it much more tropical.  I'm not big on bananas in dessert, so I went with just the classic strawberry-kiwi flavor combo.  It was still a hit :)

  

Some of the variations I've pinned and want to try:

• Key Lime Trifle from Betty Crocker - angel food cake, key lime fluffy layer - what more do you need?
• Dreamsicle Trifle from Time Travel Kitchen - angel food cake, orange sherbet, mandarin oranges - yum!
• Lemon Trifle from i2u2gethercooking - basic lemon fluffy layer with angel food cake and optional coconut topping
• Colossal Caramel Apple Trifle from Taste of Home - yellow cake, apple pie filling, vanilla fluffy layer, and caramel sauce
• Basic Chocolate Trifle from Cocinando con Alena - brownies, chocolate pudding, whipped topping layers
• Triple Chocolate Peppermint Trifle from Martha Stewart - brownies, chocolate and white chocolate fluffy layers, lots of candy pieces for crunch and mint
• Nutella Mousse Trifle from Something Swanky - brownies, Nutella mousse - might be dangerous!!
• Strawberries and Cream Trifle from The Alison Show - angel food cake, plain and strawberry fluffy layers, strawberry pieces - nice and classic
• Black Forest Trifle from Recipe.com - chocolate cake, chocolate fluff, cherries
• Italian Tuxedo Trifle from Random Sweetness Baking - amaretto brownies (!!), white chocolate fluff, strawberries

And that's just a start!  Be creative!  Enjoy!

PS - if you are from our house, you get the joke in the title to this post.  That one's for you, Anne!

Cookies!

I made this recipe at Halloween, and a friend at worked liked it so much that she asked for the recipe.  When I made these again for the office Christmas lunch, I actually remembered to post the recipe for her.  Progress!

The Recipe: Soft Frosted Chocolate Sugar Cookies from The Baker Chick.

The Baker Chick, in turn, found her Chocolate Sugar Cookie recipe on Cooking Classy.  I've copied the recipe here, with my few notes.

Yield: 2-4 dozen cookies, depending on the size of the cookies (the size I make, I get about 3 dozen)

Ingredients

• 2 cups all-purpose flour
• ½ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup granulated sugar
• ½ cup light-brown sugar
• 9 Tbsp butter, softened (1 stick + 1 Tbsp)
• 2 Tbsp sour cream
• 1 large egg
• 1 large egg yolk
• ½ Tbsp vanilla extract

For the Frosting:

• 12 tablespoons (1 ½ sticks) butter, softened
• 4 cups of powdered sugar
• 2 teaspoons of vanilla extract
• 1-2 tablespoons milk or cream
• food coloring(optional)
• toppings - sprinkles, nonpareils, colored sugar, etc.

Instructions

1. Preheat oven to 350 degrees F. 
2. In a mixing bowl, whisk together, flour, cocoa, baking powder, baking soda and salt, set aside.
3. In the bowl of an electric mixer, mix together granulated sugar, brown sugar, butter and sour cream until light and fluffy (about 3-4 minutes).
4. Add the egg, egg yolk and vanilla and mix until well combined. Slowly add in dry ingredients and mix until incorporated (dough will be thick!).
5. Scoop 1-2 tablespoon sized portions of dough and form into balls (depending on how big you want your cookies.)
6. Place dough-balls onto parchment-lined cookie sheets and evenly flatten to about ½ inch thick. The cookies don't spread much so they can be relatively close.
7. Bake in preheated oven 9 - 10 minutes. Allow to cool completely before frosting (very important!).

For the Frosting:

1. Place softened butter in a large bowl and whip until creamy and pale. 
2. Add the powdered sugar 1 cup at a time until thick and smooth. If using unsalted butter, you might want to add a pinch of salt to offset the sweetness (adjust to your own taste).
3. Add in vanilla and milk or cream until frosting is dense and creamy. 
4. Add food coloring, if using. Mix until color is well-blended and consistent.
5. Frost cookies.  Top with sprinkles, if desired.

Notes, Variations, Etc.:

The frosting dries and hardens a little after a very short while, which means that the cookies can be stacked in an container without smearing.  Nice!  Still a good idea to have a sheet of waxed paper between the layers, though.

The overall idea is to have a nice, soft, rich chocolate cookie, almost dark chocolate in taste, which can then be frosted without being too sweet.  My friend called them "brownie cookies" because they are very soft and rich.What I like so much about these cookies (aside from being yummy) is that they are fun.  The frosting offers so much possibility!  So many possible color and/or flavor combinations!!  Like the Lofthouse cookies you see in grocery stores all over, with the seasonally-colored frosting and sprinkles.  Except these are homemade and chocolate instead (both important pluses, in my book!).

For the batch in October, I used The Baker Chick's original recipe, making just plain frosting with food coloring to make things orange.  The chocolate cookies were naturally nice and dark, a nice contrast to the orange, and then I topped it all off with Halloween sprinkles.  Festive! 

And no, the frosting isn't as spread as thick on the cookies as you might think.  The uneven surface of the cookies makes them look more thickly frosted.  If you are comparing pictures between websites closely, The Baker Chick rolled her dough to make smoother dough balls, and thus smoother cookies; I just went with the drop-cookie method, and didn't really press mine down to that even ½ inch depth.  Easier, but it does produce lumpier/peakier/less aesthetically pleasing cookies.  Still taste just fine though!  :)

This week, for the Christmas batch, I got experimental!  When I made the frosting, I decided to make peppermint frosting.  1 - it's Christmas.  2 - I'm a sucker for anything peppermint and chocolate.  It's a serious weakness.  After a little online research, there are two main ways to make peppermint frosting.  Either you add lots of crushed candy cane or peppermint pieces to the plain frosting, or you add peppermint extract.  As I didn't have any candy canes in the house, I went with Option 2.  Perhaps at Valentine's Day, I'll do the candy cane version...

To make peppermint frosting, I added 1/8 tsp. peppermint extract to the plain frosting as I was mixing.

I did notice that trying to make the red frosting meant that I had to add a LOT of red food coloring.  If I didn't, the frosting was a lovely seasonal shade of... pink.  Not quite what I was going for.  Between the red food coloring and the peppermint extract, I had more liquid in this batch of frosting than in the Halloween batch.  I ended up having to mix things more, and the frosting was more whipped than the first time I made these.  Not a big deal one way or another, but something to think about if you're making your own alterations.

Looking ahead to the next time I bake these, I might try the peanut butter frosting that Cooking Classy used in her recipe.  Peanut butter and chocolate is another personal weakness, one only slightly less serious than peppermint and chocolate!  And the Baker Chick has a Soft Frosted Pumpkin Spice Cookie too, if I want to try a falltime-ish cookie. Like I said earlier, the variations in flavors and decorations make these fun and seasonally appropriate year-round :)

IFLA WLIC Day 9 - Edibles

As my week has come to an end, I'm putting all my foodie-type chatter into a single post.  My strategy with food was just to try whatever I encountered in these receptions and at breakfast at the hotel.  My biggest food challenges are heavily fried foods (more common in America than traveling) and my only food allergy is both (a) rare and (b) mild.  So, time to be adventurous!

At the breakfast buffet at the hotel, there was always a nice selection of fresh fruit, including one that it took us a few days to identify.  Turns out it was passion fruit!  I have tried it now, and it turns out it's very tart.  It's good, but I liked it better sprinkled with a little sugar or mixed in with yogurt, rather than plain.

I did try a jaffle (pronounced like baffle, not waffle).  Mom - you know that sandwich press you have, that makes the little pocket pies/stuffed grilled cheese sandwiches?  That's pretty much what a jaffle is - a toasted sandwich with edges crimped shut from the special toasting press used.  They come with a variety of fillings; like subs or deli sandwiches, it's really whatever you want to put in.  I had a cheese and tomato and pesto one.  Quite yummy.

I also went twice to a seafood restaurant here (back to back days in fact).  Not living on the coast at the moment means that our only seafood restaurant in town is Red Lobster.  Call me a snob, but that's NOT seafood.  This place was real seafood.  I had fish and chips too!  Crispy, not heavily breaded, fried but not dripping grease, real fish and chips.  I was a happy camper.

The Magnum Pink is pomegranate ice cream, with a pink-colored white chocolate shell.  Delicious!

And for something very new, I really liked the Cape Malay foods that I tried.  But then, it seems I'm a sucker for curry.  The Cape Malay curries (I tried a chicken kabob, a chicken wrap, and a curried meat on a little bun) are a little sweeter than the Thai or Indian curries I've tried, but that doesn't mean there isn't a kick.  It is just one of the spicy heats that sneaks up on you, instead of taking the roof of your mouth off at first bite.

The Cape Malay foods were really the reason I wanted to get a South African cookbook (which I eventually found, at the airport bookstore - last minute find!).  The book also had a recipe for milk tarts, which a dessert I tried at the reception on Tuesday, but didn't catch the name for at the time.  Flipping through, I saw the picture - "Hey, I've tried that!"  It's rather like a flan or custard in a crust, nice and light and not overpoweringly sweet.  And browsing the book, I found a whole chapter on jams and preserves, including a watermelon preserve I want to try.  Seeing as I can eat my weight in watermelon, I'm very intrigued by that one.  We'll see how it comes out!

So, yes, am very excited to try some new recipes.  Thank goodness Zach is an adventurous diner too!

A Falltime Recipe

Thankful for the changing of the seasons!  Here in TX, we don't have "seasons," per se, but we do have signs of the times.  The season of omnipresent pumpkins is winding to an end, and the season of omnipresent peppermint is upon us!

Here's a quick'n'easy little dessert which a coworker of my mom's provided at a breakfast meeting.  She was kind enough to share the recipe.  Thanks, Sue!  Looks like it's a variation on Paula Deen's recipe.  It's a recommended recipe that is "easy, yummy, and feeds a crowd"!  What more could you ask for as we enter the season of holiday hosting?  Besides, it gives me a chance to use my trifle dish - even better!

I adapted it again, and it's my own variation that I've posted below.  It makes a little smaller batch (there's only 2 of us, after all) and it's not quite as sweet as the original recipe.  If you want the Paula Dean version, it's linked above.

PUMPKIN GINGERBREAD TRIFLE

Ingredients:

• 9x9 pan of gingerbread, your favorite recipe
• 1 (1.5 oz) box of instant vanilla pudding mix 
• 3 c. milk (for pudding)
• 1 (15 oz) can of pumpkin puree
• 1/2 cup packed brown sugar
• 1/2 tsp. ground cardamom or cinnamon 
• 1/2 tsp. ginger
• 1 T. pumpkin pie spice
• 1 (12 oz.) container of frozen whipped topping
• 1/2 cup crushed gingersnaps, optional

Directions:

1. Bake gingerbread; cool completely.
2. Meanwhile, prepare pudding and set aside to chill.
3. Stir the pumpkin puree, brown sugar, and spices together.
4. Stir pumpkin mix into pudding.
5. Crumble gingerbread into bottom of a large, trifle type bowl.
6. Pour 1/2 of pudding mix over gingerbread, then add a layer of whipped topping. Repeat with remaining gingerbread, pudding, and whipped topping.
7. Sprinkle with crushed gingersnaps, if desired.
8. Refrigerate overnight.

Notes:

• Sugar and spices (and everything nice) can be adjusted to your taste.  Using pumpkin pie filling instead (like in the original recipe) can yield a very sweet dessert, so sugar can be reduced if dessert is too sweet.  Likewise the spices can be increased or adjusted to your taste.  I ended up using the original 1/2 c. packed brown sugar, but used plain puree.  Also, I like using pumpkin pie spice instead of just cinnamon.  But then, I like the mix of the Pumpkin Pie Spice blend :)
• The gingerbread recipe I used was the WeightWatchers Gingerbread Cake from the WW Comfort Classics cookbook, p.194.

Bon Appétit and Happy Thanksgiving to all!

Happy Halloween!

Happy Halloween everybody! The weather has finally cooled off, it's Friday, and we've finished some larger projects at work, so I'm in a pretty festive mood right now.  Festive tidings to all! Or... BOO!  Or whatever one says on Halloween :) 

Right now, Zach is unfortunately working an evening duty, so I'm chattering away here and watching the trick-or-treaters come 'round. 

We've had some fun this year too - our first Jack-o-lantern!  Between one thing and another (mostly crazy work schedules) we've really only started celebrating Halloween since we got to Texas.  Was a harder holiday to make work in California (like I said, work schedules).  But since being in Texas, we've been able to have trick-or-treaters each year, and this year, a Jack-o-lantern too!  

 

To quote Calvin and Hobbes, "Ok, Jack, time for your lobotomy!"

   

And all done and lit!  Fun fun!!

 

And of course, with pumpkin carving, comes toasted pumpkin seeds.  My first time in years making them, so here's the recipes I found.  And my notes, so I don't forget next year :)

Toasted Pumpkin Seeds

Recipe from Simply Recipes

Ingredients

• Pumpkins seeds
• Water
• Salt
• Olive oil

Directions

1. Scoop out the innards of your pumpkin.  It's easiest to do this if you cut the top off, to get access.  If you're making a Jack-o-lantern, as we were, you're doing this already, so just set the goopy pumpkin insides to the side until you are ready to shift from pumpkin-carving to pumpkin-toasting.  I suppose if you're multitasking, you could start the seed prep-work as you carve, but we were both focused on the carving.  Seeds had to come later.  :)
2. Wash the seeds.  You'll need to do this by hand, in order to separate the seeds from the stringy bits.  Use the colander; it will help.   And yes, your hands will be pretty messy.
3. Measure the pumpkin seeds in a cup measure before you place them in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every 1/2 cup of pumpkin seeds. Add more salt if you prefer your seeds on the saltier side.  According to Simply Recipes, boiling the seeds in salt water before you toast them lets the salt permeate the seeds, instead of just sitting on top of the shell (like it would if you simply tossed the seeds in oil and salt before toasting).  
4. Bring the salted water and pumpkin seeds to a boil.  Simmer for 10 minutes. 
5. Remove from heat and drain well.  Meanwhile, preheat the oven to 400°F. 
6. Spread some olive oil on the bottom of a roasting pan or thick baking sheet (I used a cookie sheet with a lip around the edge).  I say spread "some" because I just drizzled the oil, but Simply Recipes recommends about a teaspoon or so. 
7. Spread the seeds out over the sheet in a single layer.  
8. Toss them a bit to coat them with the oil on the pan. I used our silicone basting brush to spread the oil around and cover the seeds.  Worked well, and I didn't have to risk literally tossing my seeds across the kitchen (which is probably what would have happened!).
9. Place sheet on the top rack of your oven and bake until the seeds begin to brown.  This is the tricky part, because it could be anywhere from 5-20 minutes, depending on how big your seeds are.  Smaller  seeds may be done in 5 minutes or so, but large pumpkin seeds may take up to 20 minutes. SO!  Keep an eye on your pumpkin seeds!   I set my timer for 5 minutes at a time, and checked regularly. 
10. When lightly browned, remove the sheet from the oven and let the seeds cool. You don't have to let them cool ALL the way down before eating, but you do want them cool enough you don't burn your tongue.
11. Enjoy!

Notes, References, etc.

As I said above, I used the recipe on Simply Recipes, but there are lots of other variations on toasted pumpkin seeds, as it turns out.  Do you boil them, do you just toast them, do you use olive oil or melted butter, do you toast them on high for less time, or longer at a lower temp... lots of variations.  What I particularly liked were the flavor variations people mentioned!  Here's a sampling:

• 101 Cookbooks - Toasted Pumpkin Seeds: 3 Ways.  The variations there are Sweet & Spicy Pumpkin Seeds, Black Tea & Butter Pumpkin Seeds, and Curried Pumpkin Seeds.
• 101 Cookbooks also has a Thai-spiced pumpkin soup recipe, and Simply Recipes has several pumpkin recipes, too - if you're cooking pumpkin anyway...  ;)
• All Recipes is always a good stop.  A basic recipe, but lots of helpful comments. 
• Michael Chiarello's recipe on Food Network.com.  Again a basic recipe, but there are some good tips in the comment section (I think food websites are the only ones where I read the comments anymore!)
• Food Network Kitchens, also on Food Network.com, has a bunch of variations - Italian, barbeque, Indian... definitely a few I want to try next time!
• Food.com lists some good optional seasonings too.  Chili powder, garlic powder, cajun seasonings...

My last comment is a reminder to WATCH YOUR TOASTING!  Mine did end up a little burnt :(  Probably should have stopped at 10 minutes, instead of 12.  It's like popcorn.  Light and salty and delicious if done right, but go just a little too long when cooking, and you end up with that burnt aftertaste, like you're eating charcoal. 

So, definitely worth a repeat, and some yummy looking variations I want to try, but also learned a lesson on toasting them.  Just wait til next year!  :D

Recipe: Flapjacks

No, not pancakes.  Flapjacks.

These are a British snack bar made with oats.  Think 'really filling granola bar.'  They are highly addicting.  And impossible to find in the States.

Oh, and just a word of warning - they are NOT a health food.

My sister and I each had summers abroad in England, and flapjacks were available in the dining halls.  For both of us, any money left on the meal account for the day was used to buy flapjacks.  A flapjack and an apple made for a really easy, filling yet portable lunch.  Perfect for a student tourist! So, when Anne sent me a recipe she'd found for them, I HAD to add a few ingredients to my next grocery list to give them a try.

And yes, am counting this as a Pinteresting post, since I've now pinned recipes for two flapjack variations to my boards :) 

There are a lot of recipe variations out there, but overall, these are surprisingly simple!  Like Rice Krispie Treats, but using Golden Syrup instead of marshmallows, and oats instead of the cereal.  The first recipe I found was at Smitten by Britain, but I also found recipes from BBC Channel 4 and from Chubby Hubby for reference/comparison.  All Recipes has a good version too, but like I said, there are tons others out there with a quick search, so find one that you like.

Ingredients:

• 6 oz. (1 1/2 sticks) butter
• 6 tbsp. Golden Syrup
• 2/3 cup unpacked brown sugar
• 4 cups oats (I like the old fashioned oats, not the quick-cooking)
• Pinch salt
• Whatever extras you want to add (I added wheat germ, chopped almonds, and chocolate chips)

Directions:

1. Preheat the oven to 300°F.
2. Grease a 9" x 13" baking pan.  You can use a 9" x 9" pan if you prefer; it just gives you thicker bars at the end.  Optional: line the pan with baking parchment.  This is really to help remove the bars later, since they are rather sticky.
3. Place the syrup, sugar, and butter into a large saucepan over low heat.  Stir until everything is well mixed and it's a relatively even consistency (i.e., all the butter is melted and the sugar dissolved).  Note: make sure all the Golden Syrup is added (it's like using honey - tends to stick to the spoon).  If you don't have enough syrup in the mix, the bars will come out very crumbly.
4. Put the oats into a large mixing bowl, adding the pinch of salt.  Pour in the syrup mixture and stir together.  You want everything as evenly coated as possible.
5. Pour the mixture into the prepared pan and spread evenly.
6. Bake in the preheated oven for 20-25 minutes or until golden brown and bubbling. Be careful not to overcook, as they will end up dry and crunchy once they cool (you want them soft and gooey when cool).
7. Let the pan cool on a wire rack.  While still warm, cut into bars (I like rectangles, but I've also seen pictures of squares and triangles, if you have preferences).  They will set as they cool, so don't remove from the pan until completely cool.  They will crumble apart otherwise. 

Notes & Variations:

Store in an airtight container.

Corn syrup can be substituted for the Golden Syrup.  Golden Syrup just gives it a little bit of a distinctive flavor. Like I said, Golden Syrup has rather the consistency of honey, and if you're adding lots of extras to your batch, you might want to add a little more syrup to the butter-syrup mixture, just to keep things from crumbling apart.  It is found usually in the International Food section of the grocery store, or at a specialty store like World Market.

Like granola bars, you can add all sorts of stuff to these.  About - British Food lists a bunch of variations at the bottom of the page.  You can add nuts, dried fruit, dried coconut... whatever strikes your fancy.  I added 3 tbsp wheat germ, for sneaking in a little extra fiber.  And 1 cup chopped almonds, for a little flavor and crunch.

I remember the chocolate flapjacks particularly, so I poured a bag of semisweet chocolate chips on top, let them soften, and them spread them across the surface like frosting.  This is the closest I could come to the chocolate topping I remember :)  It was a little heavy-handed, honestly - in some places the chocolate was a little thick, even for my tastes.  Next time I make these (and I will!), I think I'll use just a cup or 3/4 cup of chocolate chips, instead of the whole 12-oz bag.  

Otherwise, though, great success!!

Oh So Pinteresting Wednesday: Lip Balm

This Wednesday is a project I've been meaning to try for a while, and am finally getting around to it.

Homemade lip stuff (gloss, balm, whatever you want to call it).  I am a dry person physically - skin, hair, nails, etc - and living in the desert kinda killed me.  My body just couldn't handle it.  I am not built for the desert!!  Texas is a bit better, but it's still pretty dry where we are.  I'm always looking for good moisturizers that work and don't cost an arm and a leg.  And my new office is pretty dry too, so I figured this would be a good time to try out one of these recipes.

There are BUNCHES of different recipes for this out there, from 2-ingredient versions that would be easy to do with kids, to ones that have a dozen different oils and waxes and moisturizing what-nots.  The ones I've read through are below, in case you want to browse through for your own inspiration.

• Brilliantly Bland has a Honey Orange Lip Balm recipe, with some great tips on using a double boiler for beeswax.
• Mountian Rose Herbs gives recipes for three different variations, plus tips on customizing your own favorite.
• Rustic Escentuals uses much more specialized ingredients in their Swirled Lip Balm Recipe, but I do like the detailed instructions and the swirled pattern idea.
• Beautylish has a Cool Winter Lip Balm recipe.
• Instructables provides information about using empty tube containers in their Delicious Chocolate Honey Lip Balm directions.
• The Camera's Lying's Tinted Lip Balm was the first set of instructions I saw that used lipstick to color the balm. 
• Torie Jayne gives instructions on coloring with food coloring, as well as other decorations, in her Hand-made Cool Mint Lip Balm instructions.
• Cheeky Kitchen also plays with coloring and with flavors in her Homemade Kiss Gloss instructions.  I also like the container tips (Bead organizers!  Genius!)
• Design Sponge gives instructions for a Solid Perfume Pocket Watch Locket.  Yes, she's not making lip balm, but I really liked the idea of the pocket watch as a tin.
• And what crafty DIY list of links would be complete with a Martha Stewart version?

Now, after all this research, what did I do myself?

Ingredients

• Vaseline with Cocoa Butter
• Coconut Oil - yup, just regular from-the-kitchen coconut oil
• Peppermint Essential Oil
• Lipstick - I had a stick of Clinque Pink Chocolate that I used.  Like the color, but more of a gloss person, rather than a lipstick girl.
• Small tins - as I am addicted to Altoids, I had an assortment of small mint tins to refill.

• Double boiler or microwaveable bowl (depending on how much you are making)
• Spoon
• Aluminum pie tin

Directions

1. Add 3 heaping T of Vaseline and 4 T coconut oil to small bowl.  
2. Add lipstick, broken into pieces if possible.  This will help it melt more evenly (Vaseline and coconut oil both melt much more quickly).
3. Melt in microwave.  I used 60% power and 30-sec bursts, stirring after each one.  I used a plastic spoon to stir the mix.
4. Mix in several drops of flavoring oil (I used mint, my favorite)
5. Pour into clean, prepped containers.  I set up mine in the pie tin, to give myself a clean, contained workspace.  I knew I'd spill some, after all, and didn't want it all over the counter.
6. Let cool.  Some of the recipes above recommended putting them into the refrigerator as they cooled.  I just left them on the counter all afternoon, but I didn't use beeswax either, which does take longer to set.
7. Enjoy!

Overall Comments and Thoughts

• Let the rest of your household know what's cooling in the kitchen.  I came down to check on them, and found a fingerprint in one of the tins.  Zach was curious as to what I'd been making :)
• I like the small tins to hold them, but don't like the big Altoids logo.  Thus, my tins sport a coat of nail polish to make them a little more decorative.  Also to keep me from getting my lip balm confused with my mints when reaching into my purse!
• I like the soft balm that I made (I've often used just plain Vaseline to help my lips when they get really dry) but I'm curious about some of the other variations.  I think I might try a honey-beeswax version when I make my next batch in several months.
• I know the picture on the right is a little blurry, but it best shows the color of the lid.  Which is a nail polish I really like :)

 

Oh How Pinteresting Wednesday: One for Zach

This is a recipe a family friend made regularly for him in school, and he's been asking me to try it for a while.  I found a bunch of variations on Pinterest from numerous blogs, food.com, and cooks.com, and have combined the pieces I like into one recipe.  Take your pick for where you want to start, as this appears to be a classic recipe!  

So here goes.  

And yes, I'm posting this partially so I have all my notes on the recipe in one place :)

Frog Eye Salad 

(or as he calls it 'Frog Salad' - I think I like that name better, less witches' brew-ish!)

 

Ingredients

• 1 c. sugar
• 2 tbsp. flour
• 2 1/2 tsp. salt (divided)
• 1 3/4 c. pineapple juice
• 2 beaten eggs
• 1 tbsp. lemon juice
• 3 qts water
• 1 tbsp. cooking oil
• 1 (16 oz.) pkg. acini de pepe or rose marie orzo (we use orzo) 

• 3 (11 oz.) cans mandarin oranges, drained
• 2 (20 oz.) cans pineapple chunks, drained
• 1 (20 oz.) can crushed pineapple, drained
• 1 (9 oz.) carton non dairy whipped topping (i.e. Cool Whip)

 

Optional Ingredients

• 1 c. miniature marshmallows (yeah, these aren't exactly optional in our house!)
• 1 (14 oz.) can fruit cocktail
• 1 (14 oz.) can peaches 
• 1 (14 oz.) can pears 
• 9 oz. maraschino cherries, halved
• 2 c. fresh or frozen blueberries
• 1 c. coconut

Instructions

1. Combine sugar, flour and 1/2 teaspoon salt. 
2. Gradually stir in pineapple juice and well-beaten eggs. 
3. Cook over medium heat, stirring until thickened. 
4. Add lemon juice.
5. Cool to room temperature. 
6. Bring water for pasta to a boil. Add 1 tablespoon oil and remaining 2 teaspoons salt
7. Add pasta and cook until done (about 10 minutes, or according to package directions). 

 
8. Drain, rinse and drain again. 
9. Cool to room temperature. 
10. Combine egg-juice mixture and pasta, mixing lightly but thoroughly.
11. Refrigerate overnight (or, at least several hours) in air-tight container. 
12. Next day, mix in rest of ingredients, tossing lightly.  If it seems dry, add in some of the fruit juice from the canned fruits as well.
13. Chill in air-tight container. Refrigerate until ready to serve.

 

Variations

• The coconut makes a good topping, apparently.  Zach's not a coconut fan, so I didn't include it, but there were several versions that included it.  Those recipes did say that if using the coconut as a topping, don't add in the coconut with the other fruit.  Instead, sprinkle it on top when you're ready to serve.
• The mix-ins are very customizable.  The fruits can all be adjusted to include ones you prefer.  And the marshmallows are optional (except in our house!) so if you're looking for a little less sugar in the dish, that's one change to make too.
• The recipe on food.com was a noticeably different variation, using vanilla pudding and milk instead of the cool whip.  Haven't tried it yet, but might be worth a try.

Do note, there is a lot of chilling involved in this one.  It's a very easy dish to put together, but it's not a last-minute option, with all of the fridge time involved.

Stores well refrigerated for up to a week.  One recipe version also said that the salad also may be frozen, but noted that freezing will alter the texture a little.

 

Makes 25 servings.  YES - this makes A LOT!  I actually don't have a container/casserole dish/serving bowl big enough to hold a batch, so it chilled in my fridge in my biggest mixing bowl (which is ENORMOUS, by the way).  So, if you aren't making this for a function, it's an easy enough recipe to halve.

For those cold winter evenings

So, my year of actually doing my Pinterest Pins is starting off now.  I'm aiming for at least one a week, as I've mentioned previously.  I know that it sounds like a lot, but there are so many organization tips and recipes and so forth, in addition to all the crafty ideas, that I should be able to have something to talk about each week.  Inspired by The Vintage Apple (another crafty blog), and her Oh How Pinteresting Wednesdays, I think I will also try to keep them on Wednesdays, if I can remember.

So, to kick things off, here's a recipe I found (of course) via Pinterest.  And it's perfect for this time of year, too!  Hot drinks are perfect for winter, so here is my attempt at: 

Homemade Instant Chai Mix

I became addicted to vanilla chai lattes back in SC, as the little coffee shop right across the street from my apartment has a deeeeee-licious one.  But this stuff is freakin' expensive, as drink mixes go!  Yes, it does taste better if you actually brew the Chai tea bags (there are a few brands that have a specific Chai box in amongst the Earl Grey and Peppermint and English Breakfast and so on) and then add the milk and spices yourself.  But let's face it: that isn't always practical.  So, this is a nice alternative to hot coco as a sweet after-dinner sort of hot drink.

There are several version of this recipe floating out about there.  As usual, I'll make some notes at the bottom here of the other versions I've found.  The one I started with was from MomAdvice, where they posted about homemade instant coco and instant chai latte mixes.

Ingredients:

• 1 cup nonfat dry milk powder
• 1 cup powdered non-dairy creamer
• 1 cup French vanilla powdered non-dairy creamer
• 2 ½ cups white sugar
• 1 ½ cups unsweetened instant tea
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground cardamom
• 1 tsp nutmeg
• 1 tsp allspice
• ¼ tsp white pepper

Directions:

1. Combine all ingredients in a food processor and blend until it is a fine powder. 
2. If you have a small food processor (as I do), you can combine everything in a bowl first, then pulse smaller batches of the mix in the food processor.  Pulse the smaller quantities in the food processor before transferring the mix into its storage container.   I found that my 8oz. canning jars held about 2.5 "fill-ups" of mix in my Mini-Chop food processor (Does that make sense?  I'm trying to say, it took 5 times of filling the Mini-Chop with mix to fill the 2 jars.  I wasn't paying close attention to my measuring cups as I was going along, so I can't be more specific than that...)
3. Store mix in waterproof, airtight containers.  I used an store-bought instant Chai container that I had just emptied, as well as 2 canning jars.  The whole recipe above filled those 3 containers, plus 3 T. to make a fresh cup as I was finishing up.  Had to make sure everything tastes alright, you know?  Old cocoa tins or Crystal Light containers would also work as storage, particularly if you want unbreakable containers.  Store in a cool, dry place.
4. To serve: Add two-three tablespoons of mix to 6-8 ounces of hot water or milk.

 

Notes, Variations, etc.

The ingredient list above is printed as I found it on MomAdvice.  However, as with any recipe using that many spices, you can customize it to your particular taste.  For example, the changes I made were:

• I don't like the white pepper kick in some chai, so I just omitted it.  
• I used 2 tsp Pumpkin Pie Seasoning instead of the 1 tsp each of nutmeg and allspice, as that's what I have in my spice cabinet.  Means that my mix has more cinnamon and ginger flavoring to it, since those are also contained in the Pumpkin Pie Seasoning. 
• I like a stronger vanilla flavor in my chai lattes, so instead of splitting the creamer as half plain and half French Vanilla, I just made all 2 cups the vanilla creamer.  
• Finally, I made mine sugar-free, using Splenda instead of sugar.  The end mix still turned out well.  Yes, yes, I know - chemicals into the body, but for those trying to watch our calories, hot drinks can carry a lot of sugar in them.  If you are someone who's sensitive to the tastes of sweeteners, though, I'd recommend sticking to the original white sugar called for.  

Oh, and as a side note, I got 2 batches of mix from one 3 oz. jar of instant tea.  Just to give you an idea for quantities.

 Allrecipes.com is (of course) a wealth of tips and variations and so forth, and this recipe is no exception.  It's the same as the recipe I used here, only with the pepper, nutmeg, and allspice listed as optional spices.  I love the tips and variations, though.  Be sure to read through them, as there is some great information in the comments!

Also on Allrecipes is a slightly different version using a mix of brown sugar and confectioner's sugar instead of the white sugar.  It also uses Vanilla Powder instead of the vanilla creamer.  I might have to keep an eye out for that, as I love a very strong vanilla flavor in my chai.

KitchenWitch on RecipeSecrets.net suggests that if you're concerned about the cost of the cardamom, which can definitely get expensive, you can buy the seeds whole (much cheaper) and grind them to a powder yourself using a coffee bean grinder.

MomAdvice also recommends this as a good gift idea, though I know that the season has passed us. With a cute mug, or some fun ribbons and wrapping, I can definitely see that!

A falltime favorite!

Another recipe to share, and since it's almost time for Someone's birthday, I figured I'd post a recipe he likes to start the new month!  This is one that's been in the family for ages, and I'd give credit if I knew wherever we'd found it in the first place. 

Cranberry Bread

Ingredients

• 2 cups white flour
• 2 cups whole wheat flour
• 1 T. baking powder
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1/2 cup (1 stick) margarine
• 1 1/2 c orange juice
• 2 eggs beaten
• 1 T. grated orange rind
• 2 cups cranberries, chopped
• 1 cup pecans, chopped
• 2/3 cup raisins

Directions

1. Sift together white and wheat flours, baking powder, salt, baking soda, cinnamon, nutmeg, and white and brown sugars.
2. Cut in margarine until a coarse meal texture.
3. In a small bowl, mix together orange juice, beaten eggs, and orange rind.
4. Stir juice mixture into flour mixture until moistened.
5. Fold into batter cranberries, pecans and raisins.
6. Turn into greased and floured loaf pans (two 9x5-inch pans, or 5-6 small pans).
7. Bake at 350 F for 55 minutes for large loaves and 30-40 minutes for smaller loaves.  Bread is done when a toothpick inserted near the center comes out clean.

Notes and Variations

• The finished loaves freeze very well. 
• The bread actually slices better the second day.
• Both raisins and pecans can be easily omitted, if your tastes prefer.  We have one good friend who dislikes raisins, and another who has a nut allergy, and have made this recipe omitting both the offending ingredients.  Still tastes delicious!

Happy Halloween!

And to celebrate, a recipe to help use up all that leftover candy.  Or at least some of it ;)  These things are the easiest treats to make ever.  And I do mean ever!  And one of the other perks is that they are relatively customizable.  You can adjust the candy on top to reflect whatever holiday is approaching; I first tried these at a friend's house at Christmas time, with red and green M&Ms on top.  And it doesn't really matter if the chocolates are Hugs or Kisses, either.  However you adjust them, it's a nice easy treat which satisfies both salty and sweet tastes.

Pretzel Kiss Treats 

(Feel free to provide a cuter name if you've got one)

Ingredients & Supplies:

• Mini pretzels (you can use the mini twist or round pretzels, but I like the square ones - aesthetics!)
• Chocolate drop-type candies (Hugs or Kisses)
• Candy for topping - most variations of this recipe call for M&Ms, which make it very easy to color coordinate with holidays or parties.  For this batch, I used what M&Ms calls their "Candy Corn M&Ms" - white chocolate candies with candy corn colored shells.  The white chocolate goes very well with the white chocolate Hugs, I think.  I've seen variations that use other candies though - like this one using candy corn.
• Cookie sheet
• Oven
• Foil or parchment or wax paper (optional)

Directions

1.     Preheat oven.  It honestly doesn't matter to what temperature.  Looking up directions online, I've seen anywhere from 170 degrees F to 400 degrees F.  The oven just needs to be hot.  I personally made this batch after baking a batch of muffins.  I just finished the muffins, turned off the oven, then made these using the warm oven.

2.     Line baking sheet with foil or parchment/wax paper.   If you forget this step, it's not critical, but it does make it easier to remove from the tray.

3.     Arrange pretzels on tray in a single layer.  Unwrap Hugs and place one on each pretzel. 

4.     Put baking sheet in oven for about 3 minutes, just until chocolate start to get soft.  You can tell because the chocolate will start to look shiny. I've seen it noted too, that the older the chocolate, the longer it will take.  Still won't take too long, even with older chocolate - no more than 5 minutes, so keep an eye on it.

5.     Take baking sheet out of oven and smoosh down each Hug very gently with a candy.   You want to move pretty quickly, so that the chocolate doesn't start to cool and harden before they all get their top piece smooshed in.

6.     Let cool.  Putting them in the refrigerator when they've started to set does help speed up the cooling.  Just 10-20 minutes in the fridge, and they'll be nice and firmly set.  Transfer to serving bowl or an airtight container (or just eat them straight away!).  Store them in an airtight container, though.  Supposedly they'll last up to 2 weeks, but that's only if they aren't eaten first!

 

Notes and References

• Several versions of the recipe point out that the Hugs will melt faster than the Kisses, which makes sense because of the white chocolate.  Parrot Head Momma on Food.com suggests that if you're making these with both Hugs and Kisses, do each batch on a separate tray - Hugs, then Kisses (or vice versa, it doesn't really matter).  Then you won't have one melting faster than the other.  Good tip!
• Nancy's Kitchen has another variation, using nuts on the top instead of M&Ms.  
• Along the lines of the chocolate and nuts, Glorious Treats has a mini-turtle version of the treat - use Rolo candies (chocolate and caramel) instead of the Kisses or Hugs, and then top with pecan halves.  Looks delicious!
• The Hershey Kisses website has a similar treat, using marshmallows - mini s'mores!

Fun foods!

In celebration of my birthday this week, I'm sharing some foods I've attempted as some 'Happy Birthday to Me' fun!

The first is my birthday cupcake itself.  I was inspired by the web-famous Cookie Monster Cupcake.  I realize that my Cookie Monster looks a lot more melted than the inspiration piece, but I'm still happy with him.  I didn't use 'decorator's icing,' which makes the difference.  I made cream cheese icing instead, to go with the carrot cupcakes.  Tastes delicious, but doesn't hold peaks as well as the icing typically used on decorative cakes.  But, for whatever reason, I just don't like that icing.  Too rich, too sweet.  Looks beautiful, but I just don't like the taste, a waste of calories.  Oh well.  I think I can deal with melted Cookie Monsters if it means I like the taste of the finished cupcake!  I could have used white candies for the eyes, though, instead of icing.  Would have made them a little rounder, neater.  But seeing as only Zach and I saw them, I'm not worried.

And yes, I am almost 30, and made Cookie Monster cupcakes for my own birthday.  Any problems?  :)

 

And for a main dish (or lunchtime snack, whatever), here are Mini Corn Dogs!  I've seen this recipe posted a bunch of different places, and have wanted to give them a try.  These are delicious, and oh-so-easy!  Only a few ingredients: corn muffin mix, some hotdogs, and whatever corn dog toppings you like!  I used Jiffy Corn Muffin Mix, my go-to corn bread mix, and it worked beautifully.  Yum!  

I did find that it yields a few more corn dog muffins than the box says it will yield in muffins.  Makes sense, as the meat does take up some space in the muffin cup, you can squeeze a few more corn dog muffins out of each box of mix.  Does mean that you have to adjust accordingly with the hot dogs you prepare, though - just something to note.  The hot dog part can be hot dogs cut into pieces (I found that cutting them into 3rds fit perfectly in the muffin cups) or Vienna sausage if you like that better.  Just press them into the muffin cups once some batter is in the cup and bake as usual for the mix.  

As for toppings, I like to sprinkle a bit of cheese on top, and serve them with ketchup.  But then, I'm a hot dog purist and don't go for many toppings on my hot dogs.  You can add whatever you want - mustard, onion, whatever toppings you like.  When adding cheese, I added it just a few minutes before the muffins were done, just enough time to melt.  

This was my first time making these, but I definitely know I'll be making these again! They made a good lunch, too.  Two or three of the muffins fit perfectly in my little lunch box, add some fruit, and there you go!  A nice change from sandwiches or casserole leftovers for my lunch at work :)

Review: Perfect One-dish Dinners

This one came across the check-in desk at work, and while flipping through it before putting it back on the shelf, I saw too many recipes I wanted to try.  So had to check it out myself!  One of the perks of working at a library :)  So, here are my thoughts on Perfect One-Dish Dinners by Pam Anderson.

Plot?  Um, no, it's a cookbook...  

The premise, for lack of a better word, is to provide recipes cooked in one dish - something beyond basic casseroles - that you would serve for company.  The book is ordered into the main 'one-dish' recipes, accompanied by an appetizer, salad, soup, and/or dessert - a starting point for a full menu as host.  I say and/or, because not every meal has all accompanying recipes; if the main dish is very vegetable-heavy, there may not be a salad, for example.

Biggest complaint?  Not enough pictures.  A cookbook like this needs a lot of pictures.  There were a good number of recipes that didn't have pictures, even in the background of another dish.  And the pictures that are there aren't necessarily cleared designated.  A little confusing, when you consider the formatting of the book.

Second biggest?  No estimated prep time given with the recipes.  I admit, I'm not looking for Rachel Ray's guaranteed "30 Minute Meals," and I don't mind making everything from scratch like Anderson has you do, but at the same time, I'd like to know about how long it'll take me to get dinner on the table.  And that strikes me as especially odd for a book marketed for get-togethers.  Don't you want to know what time you'll be able to serve your guests their meal?

Final big frustration?  I couldn't figure out her organization of the recipes.  Yes, they were grouped as whole meals, but I spent a lot of time flipping through the book or looking in the index trying to find the recipe I was wanting to try.  Granted, in my own cookbooks, I use a lot of Post-It and 3M taps to mark my favorite recipes, so I didn't have that aid in this cookbook, but it was still a little irritating.

Another thought is about how it's presented - not a frustration like the ones above, but more like an observation.  Though it's marketed as "easy" and for "readers [who] are new to cooking or simply looking for new ideas for meals," it's more complex than I would have thought for a beginner's cookbook.  More advanced beginner or intermediate, I'd say.  Everything's made from scratch, biscuits and pie crusts and all, and most recipes have a good long list of ingredients to find.  I don't consider myself a beginner cook anymore and (like I said above) I don't mind making things from scratch, but I do like shorter ingredient lists.  Living way out in the middle of nowhere means that if it's not available on post, it's most likely at a store nearly 1 1/2 hours away.  The longer the ingredient list, the more likely I'll have to drive into Town to find something, or trying to find a suitable substitute.  And not that being a more advanced cookbook is a bad thing - just that it should be marketed that way.

There are a lot of inspiring recipes, though, and I liked how the main dishes had accompanying recipes to create a whole menu without much fuss.  We tried a few of the recipes, and here are our thoughts (no recipes provided here, obviously, just my thoughts on the ones we sampled)

• Salsa Verde Chicken with Herbed Cornmeal Dumplings - Chicken'n'Dumplings gets spiced up!  I liked it, but...  One of those recipes that I'd make again, but with heavy alterations.  I liked that it wasn't plain chicken and dumplings, but it was very onion-y for me.  I guess I'm not that big a fan of salsa verde.  If I made it again, I think I'd use less salsa verde in the chicken, or not use the scallions in the dumplings, but another spice instead.  Not that it was bad, just a little strong for my taste.  I guess I like other seasonings better than onion.
• Cassoulet-Style Italian Sausages and White Beans - this one I used the actual recipe only as a starting point.  I altered this one a bit to fit the ingredients and equipment I had (I don't have a large roasting pan yet, for example).  Basically, though, I just wanted to cut the quantity in half, since it says it serves 8, and I didn't want to be eating the same leftovers all week - there are only 2 of us, after all!  This was one I wanted to try - Zach wasn't as impressed by the picture.  But, it came out well!  To quote him, Zach was "delightfully impressed" with the outcome. 
• Chocolate Rice Krispies Treats - great success!  I also want to try them with peanut butter chips, to see if it makes a choco-peanut butter snack, like Reesie Rice Krispie Treats!
• Perfect Cupcakes with Pineapple-Ginger Cream Cheese Frosting (pictured below) - these I made for Valentine's Day for my pineapple-addicted valentine.  I know the combination of flavors sounds very odd, but it's actually pretty good.  The cupcakes are worth a repeat - a light  butter-and-vanilla flavor, like pound cake, but not so heavy.  Zach's opinion, though, was that it's not pineapple-y enough :)

Overall:  3 of 5.  There are some good recipes in there, and some inspiring ones, but not enough to make me spend $32 to purchase the book myself.  If you get a chance to borrow it though, it's worth a look-see!

More thoughts on pies :)

A cooking buddy asked for my pie crust recipe when she sampled my purple pie a few weeks ago, and I promised I'd share.  I got my particular recipe from our church cook book, put together a few years ago for a big anniversary (25th) at the church.  I was looking at my usual cooking sites online, and there were tons of recipes available.  Unfortunately, a lot were very involved, or required special ingredients or tons of time, and one required a full-size food processor to pulse the ingredients together (I only have a mini Chop).  So, was striking out, when the thought crossed my mind, "Maybe the church cookbook has a crust recipe?"  Ta-da!

Local cookbooks are always great - churches, schools, civic groups, etc - because everyone always submits their best.  You know, those recipes that are always requested at potlucks and luncheons?  I know that's how my mom chose which recipes to submit to the church one when they were asking for submissions!  As a result, the local cookbooks are always full of good stuff :)  I can't say I've had a flop from the church one yet!

It's nothing remarkable, but as the name says, it's...

No Fail Flaky Pie Crust

Ingredients

• 2 c flour
• Touch of salt
• 1 c Crisco 
• 7 T ice cold water
• Squirt of lemon juice

Directions

1. Mix all ingredients well.
2. Put in covered dish in refrigerator and let chill at least 30 minutes.
3. Roll out on floured surface to desired thickness.
4. Move to pan.  Pinch edges if desired.
5. Fill and bake as directed.

My Notes

• Makes 2 pie crusts.  I have a 10-inch pie pan, and I haven't quite gotten the hang of making a really thin pie crust, but I still have enough left over for decorations for the pie top (a lattice or cutouts or something) or for a second, smaller pie. With the purple pies, I made one in the 10-inch pan, and the second pie in a 8x8 inch baking pan (I only have one pie pan at the moment).  The dough still made enough to have a generous crust on the sides.
• The lemon juice is what makes the pie crust flaky.  Don't be afraid to give it a splash more if you think you need to.  I usually give it a good healthy squirt.
• For avoiding soggy pie-crusts, the advice I've seen is to prebake (also called "blind baking").  The gist is to partially bake the crust before it is filled. If it's already baked, even a little, then it absorbs less liquid from the filling.   This is also very important if you're making a custard pie or something similar, where the filling isn't baked (in which case you totally bake the crust, not just partially).  To prebake, roll out the crust and put it in the pan. If your crust has warmed up too much while rolling it out, then put it back in the fridge for another half hour or so.  The colder it is, the less the sides will fall.  Also to keep the sides from falling, you should line the crust with parchment paper, wax paper, or a large coffee filter, and fill it with beans or rice. There are special pie weights available for sale (those little fat  ceramic marble looking things in the baking section), but beans and rice are free :)  Just be sure to totally cover the bottom of the crust with the beans and fill it at least 2/3 full, so that all the sides of the crust are weighted and supported.  Bake for 15-20 minutes at 350°F.  Remove from oven, cool a few minutes and carefully remove pie weights. If you want to brush the crust with egg white, do so two or three minutes after it comes out of the oven. The white will set and the dough will be impervious to moisture.  If you need to totally bake the pie crust, poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10-15 minutes, or until the crust is golden. Cool completely before filling. If you have problems with the pie edges getting dried out or burnt, cover the rim of the pie with aluminum foil or one of those fancy pie edgers as you're baking.  (Notes on prebaking from ochef.com, Simply Recipes, and Suite 101)

 This is a reeeeeeeally easy pie crust.  I can mix it by hand, it doesn't need to chill for 2 hours, and takes no special equipment.  I feel like I can't make a disaster out of it, and it comes out great!  Score another win for the church cookbook!

National Pie Day!

Again, cause for celebration!  Last year was Chocolate Silk Pie.  This year is Sweet Potato Pie.  Yes, I know, I'm definitely marking myself as a little Southern girl here, but this year, we had extra-special Sweet Potato Pie.  So, I felt the recipe was worthy to share :)

The original recipe I used was from Allrecipes.com, one of about 2 dozen variations they have there.  This one was one of the most highly ranked, so I figured it was a good starting point!

Sweet Potato Pie

Ingredients

• 1 (1 pound) sweet potato (approximately 2 cups mashed sweet potato)
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Directions

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.  (It is also possible to boil the sweet potatoes already peeled - your preference)
2. Break apart sweet potato in a bowl.  If the sweet potatoes are well cooked, they will mash easily. 
3. Add butter, and mix well with hand mixer. 
4. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla.
5. Beat on medium speed until mixture is smooth. 
6. Pour filling into an unbaked pie crust.
7. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools - don't be concerned if it seems like it's falling :) 

Nutrition Amount Per Serving

• Calories: 389
• Total Fat: 20.6g
• Cholesterol: 85mg 

My Notes & Variations

• I used 1 1/2 tsp Pumpkin Pie Spice instead of the spices listed above.  Other spices I've seen included in sweet potato pie recipes are allspice (1 tsp) and orange zest (1 tsp).  Sweet potato pie is very similar to pumpkin pie, and spices can be adjusted to taste.  If you know what you like in pumpkin pie, then you can use similar spices here.
• I used evaporated milk instead of milk.  It's an equal substitution, just makes the finished pie a little smoother.
• The reason I wanted to post this particular recipe this year is that we received purple sweet potatoes for Christmas this year.  My mother-in-law found these a few years ago, and has succeeded in raising some in her own garden from sprouts from the purchased purple ones.  They are naturally purple, and don't lose their color when cooked (see below on left?).  Too much fun!  So, for New Year's, along with the traditional Southern ham-and-black-eyed-peas dinner, we had PURPLE sweet potato pie!  :D  I made 2 purple pies, and they made me so happy!  Truly the little things in life :)
• If you are lucky enough to get your hands on purple potatoes yourself, they do take a little more liquid when cooking.  You just add milk until it's the right consistency for the pie.  For reference, I made a double batch (i.e. 2 purple pies) and instead of doubling the evaporated milk (using 1 cup of milk) I used the whole 12 oz. can.  I did have to cook it a little longer as well, but really that's not unusual with our oven.  Just go by the toothpick test, and if you have to cook it longer because of the extra liquid used, well, don't be surprised.

 

Merry Christmas!

And a recipe to share for the season!  Super easy, but looks much more impressive!

Peppermint Bark

 

Ingredients

• 12 ounces (about 2 cups) semi-sweet chocolate, chopped, or chocolate chips.  Milk chocolate or dark chocolate can also be used.
• 12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
• 1 bag peppermint hard candies (you could also use candy canes)
• 1/2 tsp peppermint extract

Directions

1. Coarsely crush the peppermint candies.  The method we usually use is to place the candy canes in a tightly sealed, large Ziploc bag, then use a rolling pin or meat tenderizer to roll/smash the candy canes until they are the desired size.  Another method is to unwrap the peppermints and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the candies have been crushed into small pieces.
2. Prepare a cookie sheet by covering it with smooth aluminum foil or waxed paper.
3. Melt the dark chocolate.  Use a double boiler or a bowl over a pan of boiling water.  Be sure to stir constantly.  You could also use the microwave: microwave in medium, microwave-safe bowl on Medium-high (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.  Be careful if you're using the microwave though, as it's very easy (and smelly!) to burn the chocolate.
4. Pour the chocolate onto the prepared cookie sheet and use a spatula or knife to spread it to an even thickness.  Remember, the thicker the chocolate, the harder it is to bite into once it's set, so you don't want it too thick!  The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. 
5. Place the tray in the refrigerator to firm up while you prepare the white chocolate.
6. While the dark chocolate hardens, melt the white chocolate, again in the double boiler or bowl-and-pot set-up. Stir in the peppermint extract.  Optional: stir in some of the smaller candy bits, reserving about a quarter of the mixture to put on top.
7. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
8. While the white chocolate is still wet, sprinkle the remaining candy pieces evenly over the entire surface. Press down very lightly to make sure that they stick. Place the tray back in the refrigerator to set.  This usually takes at least 30 minutes.
9. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.
10. Store in an airtight container in the refrigerator.

Here you see the finished candy as it looks on the tray.  You break it apart like English toffee or peanut brittle.

You can see the layers of  the candy a little bit better here.  Sorry it's a little blurry, though.  I don't have a great super-zoom sort of lens on my simple point-and-shoot camera.

 

Some thoughts, notes, and variations:

• The amounts of chocolate are just estimates.  More or less chocolate won't really make a difference in the final product - just means you have more or less of a given layer (not one of those recipes where you can't use egg replacer instead of eggs, for example).  In the batch pictured, we used 18 oz. white chocolate (3 6-oz boxes of Baker's White Chocolate) and 16 oz semi-sweet (2 8-oz boxes of Baker's Semi-sweet Chocolate).  Why?  Because that's what the commissary had :)
• Always use good quality chocolate.  Besides tasting better as an end product, the layers will set better and not peel apart.
• It is common to see peppermint bark made with only one chocolate layer (usually white chocolate) and the candies. I like the layers, but if you don't, feel free to omit it.  Alternatively, if you don't like white chocolate, it is acceptable to just use the semi-sweet.
• If you are mixing in candy pieces into the white chocolate layer, you want the larger pieces on the top, as they are more decorative, and the smaller pieces mixed in.  Here is a great idea to accomplish that:.  Use a strainer with the candy, so that the smaller pieces are mixed into the chocolate and the larger pieces are caught in the strainer to set bet aside and used on the top.
• Rita Heikenfeld at AboutEating.com had an interesting variation on how to make the bottom layer.  I'd always made it by melting each layer in a double boiler, but she starts out by melting a layer of chocolate chips in the oven on a low setting, smoothing it, then letting it set in the fridge as usual.  Interesting!  I wonder how much time it saves...
• If you take the finished tray of candy out of the fridge and let it sit for a few minutes, it will soften enough to be MUCH easier to cut apart!

Enjoy!  And Merry Christmas!