Fall {GIVEAWAY} Closed

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Monday, September 26, 2011

MSC Paper Bags, MSC Pumpkin Transfers, Wilton Mini Harvest 6-Piece Cookie Cutter Set, Wilton Pumpkin and Leaves Silicone Mold, Wilton Orange Sugar, Wilton Micro Leaves Sprinkles and Wilton Fall Pleated Baking Cups.

I've been stocking up on fall goodies recently. Since I love to bake and decorate during this time of year, I thought I'd give one lucky winner a few things to help them get started. 

**Leave a comment letting me know what your favorite
Martha Stewart Craft or Wilton item is and why.
Also those who share the giveaway via Facebook or Blogger will get one extra entry.
All contestants must be followers. Open to US residents only.
Comments close Friday evening at 11:59pm.
Winner will be announced Saturday afternoon.**

Good Luck!


DC in 24- Part II

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The second half of our day in DC we spent checking out the Smithsonian museums and walking around to all of the monuments. It was an ugly day for pictures but there was a cool breeze and that we were thankful for. First up on the list is the Library of Congress. Next, the Capitol, then some statues, and of course a lovely view from the back of the Capitol of the Washington Monument. Don't worry, we walked all the way down to it (and spotted the White House too). Then behind it we found the Lincoln Memorial and the WWII, Vietnam and Korean War Memorials. They were incredible. Later that evening we went to dinner at a Lebanese restaurant where we stuffed ourselves with pita bread and then hopped on the Metro to soccer game. But let's not talk about that- we'd rather forget about it.


P.S. Thanks Cory and Quinta for hanging out with us/showing us the city!

DC in 24- Part I

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Our weekend getaway to DC all started with dinner at Ray's Hell Burger, which was absolutely delicious. The next morning we woke up early and took the Metro to the Eastern Market. We had breakfast (which consisted of GIANT blueberry pancakes) and shopped around. We found a lot of really fun things including silkscreened shirts, sculpted giraffes, candied pecans, unusual vegetables and we even stopped to watch cooking demonstrations. Later that afternoon we walked down to the National Mall and to our surprise they were having the National Book Festival. Stephen got to meet with/have some books signed by Dave Eggers. He was pretty happy about that.


Chocolate Peanut Butter Cup Ice Cream with a Peanut Butter Swirl

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Sunday, September 25, 2011

If you're anything like me and you could eat peanut butter all day, any day, then this ice cream is for you. At first I was a little hesitant about the peanut butter swirl, but I think it really adds something to it. I halved the recipe because Stephen and I both noticed that it cuts down the chocolate flavor. So maybe less is more? I used mini Reeses peanut butter cups and quartered them, because as much as I love them, I don't really want giant chunks of them... plus I'm pretty sure they would have done some serious damage to my ice cream maker.

Chocolate PB Cup Ice Cream
Ingredients
2 c. heavy cream
1 c. whole milk
2 1/2 tbsp. unsweetened Dutch-process cocoa powder
3/4 c. semisweet chocolate (chips are fine)
3/4 c. sugar
1/4 tsp. salt
5 large egg yolks
1/2 tsp. vanilla extract
1/2 c. mini Reeses peanut butter cups, quartered or halved

Peanut butter swirl:
1/4 c. peanut butter
1/4 c. heavy cream
1/8 c. light brown sugar
1 tbsp. light corn syrup

DIRECTIONS:
1. In a medium saucepan, warm 1 c. of heavy cream with the cocoa powder, whisking to blend cocoa.
2. Bring mixture to a boil, remove from heat and add in 3/4 c. semisweet chocolate. Stir until smooth. Then add remaining cup of heavy cream, stirring until smooth. Pour mixture into a large bowl, scraping the saucepan to remove all chocolate. Set a mesh sieve over the bowl.
3. Warm the milk, sugar and salt in the same saucepan.
4. In a separate bowl, whisk yolks lightly. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. Constantly stir the mixture over medium heat with a heat resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture. Stir in vanilla.
5. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 25-30 minutes).
6. To make peanut butter swirl, combine all ingredients in a small sauce pan and cook until sugar is dissolved. Chill over an ice bath and place in refrigerator until ice cream is done.
7. Pour ice cream mixture into maker according to the manufacturer's instructions. Churn for 30 minutes. Meanwhile, quarter mini peanut butter cups. Add during the last minute of churning.
8. When ice cream is finished, layer by layer, add ice cream and swirl peanut butter.
9. Store mixture in an air-tight freezer safe container and freeze for 4 hours before serving.


Doughnut Muffins

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Saturday, September 24, 2011

They're the best of both worlds. Need I say more?

Spiced Doughnut Muffins
Ingredients:
1/4 c. butter
1/4 c. vegetable oil
1/2 c. granulated sugar
1/3 c. brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
3/4 tsp. salt
1 1/4 tsp. vanilla extract
2 2/3 c. all-purpose flour
1 c. milk (1% works great)
OPTIONAL 3/4 c. cooked granny smith apples (1/4" cubes)

Topping options:
*GLAZE*
3 tbsp. butter, melted
1 c. confectioners sugar
3/4 tsp. vanilla
2 tbsp. milk

*CINNAMON AND SUGAR*
1 tbsp. butter, melted
1/4 c. sugar
1 tbsp. cinnamon

DIRECTIONS:
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.


(recipe adapted from King Arthur Flour) 

Raspberry Cheesecake Ice Cream, Philadelphia Style

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Wednesday, September 21, 2011


I'll admit, this recipe needed some major tweaking, but I'm really pleased with the results. The ice cream is rich, creamy and full of cheesecake flavor. The raspberry swirl is sweet and tangy and really pairs nicely with the tart flavor of the cream cheese. Since it's such a thick base to begin with, it hardens up nicely in the machine and requires only a minimal amount of freezer time before it can be served.

Raspberry Cheesecake Ice Cream
Ingredients
1 c. whole milk
1 c. heavy cream
3/4 c. Philadelphia Cream Cheese
1/4 c. sour cream
3/4 c. sugar
3/4 c. vanilla extract
1/4 tsp. ground vanilla bean
1/4 tsp. salt

Raspberry swirl:
1/2 c. raspberries, fresh or frozen
1/4 c. raspberry preserves
1 tbsp. sugar
1 tsp. heavy cream

DIRECTIONS:
1. In a blender or food processor, add milk, 1 c. heavy cream, cream cheese and sour cream. Blend until smooth.
2. Add sugar, vanilla extract, ground vanilla bean and salt. Blend for 30 seconds or until incorporated.
3. Chill mixture in refrigerator for 25 minutes, then freeze in ice cream maker for 30 minutes.
4. Meanwhile, in a blender or food processor, puree the raspberries and preserves.
5. In a small bowl with a mesh sieve placed on top, pour raspberry puree over and with a rubber scraper, push liquid through leaving seeds to remain. Remove sieve and slowly stir in sugar and heavy cream.
6. Once ice cream is finished, pour into a freezer-safe air tight container. Using a skewer or butter knife, pour raspberry sauce over ice cream and swirl.
7. Place in freezer for 1-2 hours. Sprinkle with graham cracker crumbs and serve.
Adapted from The Perfect Scoop- Philadelphia Cheesecake Ice Cream | Makes approximately 6 servings


Rocky Road Ice Cream

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Thursday, September 15, 2011


Well, I never thought I'd be able to top the ice cream I made the other day, but somehow I did. It's incredibly silky-smooth and packed full of intense chocolate flavor. The best part? All of the marshmallows, chocolate chunks and walnuts you find along the way!

Rocky Road Ice Cream
Ingredients
2 c. heavy cream
2 1/2 tbsp. unsweetened Dutch-process cocoa powder
3/4 c. bittersweet or semisweet chocolate, chopped (I did some of each)
1 c. whole milk
3/4 c. sugar
Pinch of salt
5 egg yolks
1/2 tsp. vanilla extract (heaping)
1 c. mini marshmallows
1/2 c. walnuts, chopped
1/2 c. chocolate chunks (Nestle makes them, I chopped them to make them smaller)

DIRECTIONS:
1. In a medium saucepan, warm 1 c. of heavy cream with the cocoa powder, whisking to blend cocoa.
2. Bring mixture to a boil, remove from heat and add in 3/4 c. of bittersweet or semisweet chocolate. Stir until smooth. Then add remaining cup of heavy cream, stirring until smooth. Pour mixture into a large bowl, scraping the saucepan to remove all chocolate. Set a mesh sieve over the bowl.
3. Warm the milk, sugar and salt in the same saucepan.
4. In a separate bowl, whisk yolks lightly. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. Constantly stir the mixture over medium heat with a heat resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture. Stir in vanilla.
5. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 25-30 minutes).
6. Pour mixture into ice cream maker according to the manufacture's instructions. Churn for 18-20 minutes. Add marshmallows, walnuts and chocolate chunks 2 minutes before the churning stops.
7. Store mixture in an air-tight freezer safe container and freeze for 4-6 hours before serving.

(recipe adapted from The Perfect Scoop by David Lebovitz)

Hip Hip Hooray, TODAY I'm 23!

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Tuesday, September 13, 2011

"We turn not older with years, but newer every day."
~ Emily Dickinson


1. Rosie's beautiful cakes over at Sweetapolita
2. Paul Ferney's Let Them Eat Cake prints
3. Birthday cake in a jar via The Family Kitchen
4. Here's to Clean Air by Masha D'yans
(for the American Cancer Society's More Birthdays Contest)

A little getaway

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Monday, September 12, 2011

Stephen and I took a day trip to Saint Augustine the other day. We only spent a couple hours there, but it was nice to get out of the house and experience a change of scenery. It was hot and muggy so we stopped by a few places and hopped in and out of some air conditioned shops and went to the fort. One of coolest things about the Castillo de San Marcos is that it made out of sea shell cinder block, and although it has seen its fair deal of wear and tear, it's still in pretty good shape. 

Ground Zero

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Sunday, September 11, 2011


A couple of months ago, Stephen and I went to NYC. One of the places we toured was the memorial site and museum at Ground Zero. While our guide was talking to us and the rest of our class, I couldn't help but notice what a peaceful and quiet place it was. For such a bustling and noisy city, everyone walking around us was whispering. Going there made things more real for me. To be there and see the damage and the progress was really quite humbling... especially since on that very same day, Osama Bin Laden was and killed and that evening NYC celebrated.

Peanut Butter and Honey Crinkles

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Saturday, September 10, 2011


The other day I was craving peanut butter, and when I came across this recipe I just couldn't help myself. I thought, honey, in cookies? They taste just like a peanut butter and honey sandwich- sweet, soft and full of peanut flavor. If you're not totally convinced you'll absolutely love these, or don't think you'll ever be able to eat 30 on you're own, just half the batch like I did. Also, usually I like to alter recipes and substitute or add ingredients, but this time I made them exactly as the recipe reads. They only thing I might add in the future would be chopped up Reese's chips.

Did you know?

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Thursday, September 8, 2011

The Pioneer Woman has her own Food Network show.
That's right, she's cooking up a storm on Saturday mornings. I'm just a little excited ;)


PW's Pasta with Roasted Red Pepper Sauce. It was good, real good, minus the pine nuts [not a fan].

Butterscotch Pecan Ice Cream- It's to die for

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Tuesday, September 6, 2011


Since I got my Kitchen Aid, I've been using it non-stop. Today was no different, except for this time I tried out my ice cream maker attachment (thanks Katie!). Stephen has been kindly reminding me that I promised to make him some a couple of days ago and that he was really looking forward to it. So this afternoon I was thumbing through recipes and decided to give one a try. I made a few alterations (because unfortunately I didn't have whisky on hand) but I think the substitutions I made helped make it even better. If you're not totally into pecans, no worries, just don't add them. They do however make the ice cream even more amazing!

Butterscotch Pecan Ice Cream
Ingredients
For the pecans:
1 tbsp. butter
1 c. chopped pecans
1/8 tsp. salt

For the ice cream:
5 tbsp. butter
3/4 c. brown sugar
1/2 tsp. salt (scant)
2 c. heavy cream, divided
3/4 c. whole milk
6 large egg yolks
1/2 tsp. vanilla extract
1/3 c. butterscotch chips

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Melt 1 tbsp. butter in small microwavable bowl. Toss pecans in butter. Spread onto baking sheet and lightly salt. Place in oven to bake for 10-12 minutes, stirring once or twice. Remove from oven and let cool completely.
3. In a medium mixing bowl, whisk egg yolks and set aside.
4. In a separate mixing bowl, pour 1 cup of heavy cream in, then place a mesh sieve over top.
5. In a medium sauce pan set over medium-low heat, melt butter. Whisk in brown sugar and salt (the mixture will become clumpy). Stir in 1 cup of heavy cream and the whole milk. Once the mixture is warm, add to bowl with yolks. Stir continuously to temper the eggs.
6. Return mixture to medium heat. Add butterscotch chips, stirring constantly, until the mixture thickens and it reaches approximately 160-170 degrees. Immediately remove and pour through sieve into remaining cream. Add vanilla and stir.
7. Cover the bowl and transfer to the refrigerator until completely cooled or place/stir over an ice bath to chill.
8. Once the mixture is chilled, freeze in an ice cream maker according to manufacture's directions. After 15 minutes, add toasted pecans. Transfer into an freezer-safe, air-tight container. Freeze for 2-4 hours.

(recipe adapted from David Lebovitz's The Perfect Scoop)

Need suggestions?
While the reviews on the Kitchen Aid attachment are 50/50, I was really pleased with the results. If you are thinking about using it, whether it's for the first time or you just can't quite figure out why you're getting soupy results, I have a few suggestions. First, make sure you've frozen that bowl for at least 15 hours. I would even say 24 to be safe. Second, don't make ice cream in a hot kitchen. While the bowl is completely frozen solid, it melts really quickly (in a matter of 40-50 minutes). Third, I never heard "scraping" to suggest the ice cream was done, and since it didn't look the right consistency, I left it in an extra 10 minutes. So when it comes to mixing time, go ahead and leave it longer (30-40 minutes)... unless of course the ice cream is stiff and unable to churn.

Baking with vegetables

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Monday, September 5, 2011

Yesterday was Sunday and I was fixing for something semi-healthy to make... sans chocolate. So the first thing that came to my mind was zucchini bread. It's one of my favorite breads to bake other than banana. Growing up my mom would make it for us all of the time and it was definitely something I always looked forward to eating. After I had put the loaves into the oven I sent her a text to let her know what I was baking. She replied with, "made some yesterday." Great minds?

Zucchini Bread
Ingredients
2/3 c. vegetable oil
2 c. sugar
3 eggs
2 c. grated zucchini
1/4 c. grated carrot
3 tsp. vanilla
3 c. flour
3 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ginger
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 c. walnuts (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Grease two 8X4 loaf pans (I prefer PAM baking spray) or line 24 muffin cups with paper liners.
3. In a large mixing bowl, beat eggs. Mix in sugar, oil, zucchini, carrot and vanilla.
4. Combine flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt. One cup at a time, gently fold into wet ingredients and stir. 
5. Add nuts to mixture or divide batter and pour into pans, sprinkling nuts on top.
6. Bake loaves for 60 minutes or until a cake tester inserted into the center comes out clean (muffins take 20-25 minutes).

Mojo's

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Saturday, September 3, 2011

Yeah, we ended up with a container full of leftovers... exactly what we hoped for. 
Lunch tomorrow = pulled pork sandwiches!


The easiest afternoon project

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Thursday, September 1, 2011

Now that we're living in Florida, there's not much use for our winter clothing. So instead of getting rid of certain items or keeping them packed away, I decided to take my scissors and sewing machine to them. This is by far the most simple refashion I've done, but I needed a pair of lighter/shorter pajamas and I didn't want to buy new ones.

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