Monday, 31 October 2011

Happy Halloween!!!

Happy Halloween Everyone!!!!
This Saturday my friend and I carved pumpkins, and made some delicious halloween treats.  Thought I would share some pictures.

My Pumpkin & I
Rachie & her pumpkin

Sugar Cookies

We baked my popular Sugar Cookies and Pumpkin Gingersnap Cookies.

Enjoy your Halloween!

P.S. Check out my friends blog Crafts and Math.

Sunday, 23 October 2011

Fudgy Chocolate Chip Toffee Bars

Courtesy of Pillsbury

- 1/2 cup butter, melted
- 2 cups graham cracker crumbs
- 1 bag toffee bits
- 1 roll refrigerated chocolate chip cookies
- 1 bag semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 1 tbsp. butter
- 1 tsp. vanilla

1. Heat oven to 350. Spray bottom only of 13x9 inch pan with cooking spray.
2. In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
3. Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2 quart saucepan, heat chocolate chips, milk and 1 tbsp. butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
4. In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
5. Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer.


Cinnamon Sugar Pumpkin Blossoms

- 1 pkg. Betty Crocker Sugar Cookie Mix
- hershey kisses
- 1/3 cup butter, softened
- 1 egg
- 1 cup canned pumpkin
- 1/2 tsp. pumpkin pie spice
- 1/2 cup sugar and 2 tsp. cinnamon, mixed

1. Preheat oven to 350.
2. Mix sugar cookie mix, butter, egg, pumpkin, and pumpkin pie spice with a mixer or by hand until well blended. Dough will be very soft. Cover and refrigerate for at least an hour. If you prefer you can have the dough sit in the fridge over night, chances are it will be firmer and less messy.
3. Scoop the dough out with a small cookie scoop, roll into a ball and roll in the cinnamon sugar. If your dough is less firm due to refrigerating it less, drop it in the cinnamon sugar before you shape it. The coating with keep it from sticking to your hands.
4. Place cookies on an ungreased cookie sheet and bake for about 10 minutes, or until bottoms are golden brown and centers are firm. Remove from oven and immediately press a hershey kiss in the center of each.


Wednesday, 19 October 2011

Frito Chili Pie

Courtesy of Pioneer Woman

- 2 lbs. ground chicken
- 3 cloves garlic, minced (optional)
- 1 can tomato sauce
- 1 can diced tomatoes and chilies
- 1/2 tsp. salt
- 1 tsp. ground oregano
- 1 tbsp. ground cumin
- 2 tbsp. chili powder
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1/4 cup corn meal
- 1/2 cup warm water
- Fritos
- grated cheese

1. Brown ground chicken with garlic in a pot over medium-high heat. Add tomato sauce, diced tomatoes, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
2. Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
3. Mix corn meal with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.
4. Serve chili with Fritos and cheese.


Thursday, 13 October 2011

Pumpkin Gingersnap Cookies

- 1/2 cup of butter, at room temperature
- 1 cup sugar, plus more for rolling the cookies
- 1/2 cup of pumpkin
- 1/4 cup of molasses
- 1 large egg
- 1 tsp. vanilla extract
- 2 1/3 cups flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 1/2 tsp. ground ginger
- 1 tsp. cloves
- 1/2 tsp. salt

1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least an hour. The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10-12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.


Wednesday, 5 October 2011

Raspberry Patch Crumb Bars

Courtesy of Taste of Home

- 3 cups flour
- 1 1/2 cups sugar, divided
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1 cup shortening
- 2 eggs, lightly beaten
- 1 tsp. almond extract
- 1 tbsp. cornstarch
- 4 cups fresh or frozen raspberries

1. In a large bowl, combine flour, 1 cup sugar, baking powder, salt and cinnamon.  Cut in shortening until mixture resembles coarse crumbs.  Stir in eggs and extract.  Press two-thirds of the mixture into a greased 9x13 inch baking dish.
2. In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss.  Spoon over crust.  Sprinkle with remaining crumb mixture.
3. Bake at 375 for 35-45 minutes or until bubbly and golden brown.  Cool on a wire rack.  Cut into bars.  Store in a refrigerator.


Sunday, 2 October 2011

Glazed Apple Pie Squares

Courtesy of Taste of Home

- 2 1/2 cups flour
- 1 tsp. salt
- 1 cup cold butter
- 1 egg, seperated
- 3 to 4 tbsp. milk
- 1 cup crushed cornflakes
- 9 cups thinly sliced peeled tart apples (about 10 medium)
- 1 cup plus 2 tbsp. sugar, divided
- 2 tsp. ground cinnamon, divided
- 1/2 tsp. ground nutmeg
- 1 cup icing sugar
- 1/2 tsp. vanilla extract
- 1 to 2 tbsp. milk

1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball.
2. Divide dough in half.  Roll one portion into a thin 15x10 inch rectangle.  Transfer to the bottom of an ungreased 15x10x1 inch baking pan.  Sprinkle with cornflakes.  In a large bowl, combine the apples, 1 cup sugar, 1 1/2 tsp. cinnamon and nutmeg; toss to coat.  Spoon over crust.
3. Roll remaining dough into a thin 15x10 inch rectangle; place over apple filling.  Beat egg white; brush over pastry.  Combine remaining sugar and cinnamon; sprinkle over the top.  Bake at 350 for 45-50 minutes or until golden brown.
4. For glaze, combine icing sugar, vanilla and enough milk to achieve a drizzling consistency.  Drizzle over warm pastry.  Cool completely on a wire rack.  Cut into squares.