Food on Friday: Nut Brittle (Recipe, too!)

Mmm~

 I LOVE the look of boiling sugar~ delicate and promising!

This recipe came from Deb over at SmittenKitchen, go get it: HERE!

Changes made:   Brown Sugar,  and 3/4 cup EACH chopped almonds, broken pecans and cashews. (that was too many) No pretzels, because we did not have any.  Mom ground Celtic Salt over the chocolate before we popped it in the freezer.
Note: Deb's right: have all your ducks in a row before, because it goes quickly.
Our thermometer is not accurate, and on our stove it took almost 20 minutes of cooking, and testing by dropping bits into the cold water to get to the proper stage.

Our home is too humid right now, we have to store this candy in the freezer.   =)
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Hmmm, Well....mine did not turn out quite right, we could not "stretch" it, so we just patted it out.

Aldi Dark chips...we had to pop the pan under the broiler to make the chips melt!

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 Happy Eating!

~Adrienne

Frozen Peach Sangria/Daiquiri (Recipes too!)

I've shared 2 Strawberry Daiquiris with my Mom that Robert X bought us after long, hot, stressful political activities like "Our State Convention", and I enjoyed them very much.

After so many years of not much political involvement, and not even seeing Bob, I've given up on having another Strawberry Daiquiri...that said, when you have a peach tree given to your family by friends, you find yourself looking around each year for something new to make with them. 2020 brought us the Frozen Peach Sangria/Daiquiri!   

After looking at the following 2 recipes, we forged our own path...very classic of us, lol!

What we did (3 servings):

Blend:

4ish cups fresh Beeman Peaches (skins left on)

3 T. sugar and/or agave syrup 
1/2 cup Orange Juice

Add and blend:

1/4 – 1/3 cup Rum

2- 2 ½ cup Ice

Quite Peachy.  Rather Good. 😋

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1. White Peach Sangria -Bobby Flay: (RECIPE HERE) 

2. Frozen Peach Daiquiris -The Woks of Life: (RECIPE HERE)  

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 Happy Eating!

~Adrienne

Note:  Another time we made
Frozen Peach Sangria (2-4 slushy like servings)

Blend:
12 oz frozen Peaches
1 cup Orange Juice
4-6? T. Sugar/Agave 

 Add and blend:
8 oz Apple Wine
2 cups Ice

Food on Friday: Frozen Biscuits

I thought that I'd share our families #1 reason for buying cream from our local dairy is: making our own frozen biscuits!
 (we "knead" & pat them out in wax paper, so there's less mess/easier clean up, and cut them in squares- so no odd shapes to deal with)

 OH, you can freeze them in a single layer or stacked with wax paper in between! 

     The baking time is usually the same frozen or not: 10-11 minutes! 

~Happy eating!

Adrienne

Food on Friday: Chocolate Baby Cake

I baked my first Chocolate Baby Cake (two- 6" layers)! =) Not that it is for a baby---it's just small, mini, little, half-size and cute!

Mini M&M's on top...it was SO MUCH FUN: baking and remembering folks who have enjoyed cake with me in the past. (It was also the first time I got to use my mini cake plate!)

I LOVE Chocolate Cream Cheese Frosting 
 

I think that it is fun that I'll turn 35 ON 3-5 (march 5th)!

Food on Friday: Blueberry Gateau

We baked a Blueberry Gateau on the last birthday weekend~ and ate it all up yum!  
Follow the link for the recipe: http://pearls-in-the-kitchen.blogspot.com/2015/07/blueberry-gateau-recipe-too.html

Food on Friday: Mr. B's Ice Cream Parlor

 Mr. B's Ice Cream Parlor has been in downtown Branson, MO for a long time...I just don't remember how long. =) While the ice cream was not even storemade, it was good- especially on a hot afternoon!

Sophie had 'Rocky Road' - it was SO good!

We stopped at this treat shop for Papa...I CAN'T believe that he is going on 80!

 

  

 I like to photograph hands...

I'm so sorry that I missed taking pictures of all my friends & relatives before it was too late.

Food on Friday: Dino's

=) Welll...We must inform you: Dino's Wife's cake shop (in Branson, MO) was a disappointment...and I don't suggest going unless you are a BIG fan.
Grandma is a big fan, that is why we went.  =)

Happy, before reality set in:

Our feelings?  The famous carrot cake was fine, not anything to write home about. (I'd like to find someone to pay me these prices for cake!) But the Cinnamon Knots & Coffee were SO bad I have to tell you: don't order any!!! We went in the morning, and the Cinnamon Knots could not have been baked that morning- they were so OLD, cold, dry and over priced: dunking them in the not-good-over-priced coffee did not help them.

HOWEVER, if you are a true fan, or want to buy a CD or DVD, this is the place to go!

  

Food on Friday: Mrs. Vrazo's Pudding Cake

Mmm...while I love Chocolate pudding cake, and really enjoy Mrs. Vrazo's Cinnamon pudding cake in it's original glory, I realized that we actually "tweak" it enough that we really should just re-write the recipe. And share the version that we love with you, Dear Void.  So I did.
I hope you enjoy it.  =)

Serving suggestion: serve with Sour Cream.

The McKee's version of Janita Vrazo's Cinnamon Pudding Cake

Pre-heat oven: 350

Sprinkle ½ cup chopped Pecans in the bottom or a greased 9x9 pan.

Mix Cake ingredients and place in the pan, on top of the Pecans:

1c Flour

1/4c White Sugar

¼c Sucanat or Brown sugar

1/4t. Salt

1 & 3/4t. Cinnamon

1t. Baking powder

1/4c chopped Pecans

1T. Oil

1/2c Milk

Boil Sauce (in a lager pot than I/you would think):

1c Sucanat or Brown Sugar

1/2t. Cinnamon

1 & 1/2c Water

4T. Butter

dash of salt (4 dashes of Popcorn Salt)

Pour on top of cake, then bake at 350 for 30-35 minutes.

~Happy eating!

Adrienne

Food on Friday: Brownie recipe

Vegan, Sugar Free, Egg & Dairy Free, can be Gluten Free, too!

Get the recipe HERE!

The recipe can be found at Christina's blog:"Dessert For Two". (Besides an interesting blog, she has cookbooks, too.)

This was an easy recipe to make completely Organic! 
(Vegan, Sugar Free, Egg & Dairy Free, can be Gluten Free, too!)

Notes:
~ We doubled the recipe (making 2 - 9x5 pans), and froze some.
~ Used half and half Almond Butter & Fresh made Pecan Butter
(Mara Hubbard's Organic Pecans).
~ Butter in place of Coconut Oil.
~ I could not bring my self to use SO much Maple Syrup, so I used half Honey.
~ The Fair Trade Organic Dark Chocolate  chips came from Azure Standard- HERE. 

~ They don't make a "Gatherer" of the GenoType Diet world cheat much at all!

Next time:
~ I'd cut the sweetener, and add an egg.
~ Maybe add some pecan chunks.

Get the recipe HERE!

Food on Friday: Pears

Fruit Box labels are such fun~ not many companies have cute labels anymore.  

I love to look at the Orange Boxes at Costco, and wish I could have one of each....

(But, I don't know what I'd do with them.)

I've dried 3 dehydrators full of Pears (from the Hale's) so far-  They are very good this year. =)

Most I cut into chunks, but some I left quartered...and some of those I tossed in Cinnamon!

 Mmmm... I also made 2 Pear cakes- with this recipe. =)

Food on Friday: No Cook Chocolate Cookies

I wanted to make Almond Brownies the other night, but Mom said not tonight. The next night I did not feel like baking, and cookies sounded better...I know, I know- you don't have to tell me: all "No Cook Chocolate Cookies" are closer to a candy than a cooky! =)
(I made these thinking of you Uncle Clint- I'd have sent you some, but, they would not have mailed very well...)

This recipe came from Grandma (Martha Spain) I believe, but Mom and I both tweaked it... =)
So, I'll give you all the recipes with 3 generations of notes, and you can feel free to make it the way that seems right to you!

 Oh, and I found this Blog Post written by Joe Willson on the subject at hand to be interesting, sad and funny- you may like it too. =)



 No Cook Chocolate Cookies
(They will be a bit sticky, I guess from leaving out some sugar- I had to scrape them up with a metal brownie spatula- Like this ONE.)  Grandma's recipe is below- just click on it, it should get bigger.

Mix in a medium size bowl, and set aside:
1 cup EACH: Organic Quick Oats, Sprouted Oat O’s, Organic Coconut (Shredded, Unsweetened)
1/3 -1/2 cup chopped Organic Pecans
(next time, I'll try broken organic spelt pretzels in place of the oat o's, and use more pecans and less coconut)

Mix the following in a pot:
1 cup Organic Sugar
1/4 tea. Stevia powder
a pinch of Salt (I think that I'd up it next time)
1/2 cup Organic Cocoa powder
1/2 cup Milk
1 stick Butter

~Boil 1 minute- DO NOT STIR.  ~Remove from heat, and add:
1-2 Tablespoons of Organic Peanut butter
1 tea. Organic Vanilla Extract

Stir well, and pour over the dry ingredients, stir thoroughly.
(Optional: stir in a handful of Mini Chocolate Chips- hopefully they won't melt right away)

Drop onto waxed or parchment paper covered baking sheets, and refrigerate or freeze.  They will be a bit sticky, I guess from leaving out some sugar- I had to scrape them up with a metal brownie spatula- like this ONE.

~Happy eating!

Adrienne

Food on Friday: Sausage, Ricotta, and Spinach Stuffed Pasta Shells

 Mmm...My friend Selena shared this recipe with me, and I made it (with help from my Folks) for my dear friend Elizabeth's belated Birthday dinner!
Sausage, Ricotta, and Spinach Stuffed Pasta Shells get the recipe over HERE at CravingSomeCreativity.   Keep reading for my changes/tweaks!



Changes/Tweaks:
~I had to use both a 9"x13" and a 8"x8" (but did not put any cheese on top of the little pan, because I ran out--we'll have to add it when we eat it).
~I added 1/2 a large sauteed onion to the sauce layer- so glad we did (cooked in burger drippings).
~I used 1 -24oz jar of Organic pasta sauce.
~The pasta we bought was a 12oz box, and it was plenty.  (I followed the cooking instructions on the box of Barilla pasta: Boil uncovered for 9 minutes- no testing needed.)
~We added 1/2 teaspoon Salt to the filling- so glad we did.
~We used HEB's mild Italian sausage, and added 1/2 teaspoon crushed red pepper flakes- another time I'd put the flakes in the sauce, or use spicy sausage.  (We found that it is hard to find flavored sausage that does not contain MSG...)
~Another time I think that I'd half again or double the Spinach.
~The filling needs more Garlic & Salt- it just disappears. We'd also add Black Pepper & dry Parsley next time.
~I think that a little more Mozzarella, and a little less Ricotta would have been good.

What a crazy dish to make- I burnt my fingers and was very stressed, but it was worth it!!!

It was good~ we all had seconds, and cleaned our plates... =)

Food on Friday: Garden Cafe

 Mom got a Groupon for Garden Cafe...it was a fun little eatery, nestled in a old neighborhood in Dallas, Texas.  I imagine that this was the kind of place that one reads about in books like: The Moffats.  =)    You know, the neat, friendly old houses, surrounding a little park and a short row of shops to one side...just send your kid for an onion or ground beef....

The Garden Cafe makes or grows or gets local almost everything on the menu- and they have Chickens & a garden in the back next to the patio!  Their Ham, Bacon and Chipotle Mayo are SO very good!  =)

Mom got Chicken Salad:

I got the "Turkey Melt", and before you say "That's not Turkey!", I'll quickly add: true, they were out of Turkey, so substituted Ham...they were also out of Tomato. =(    BUT IT WAS SO, SO GOOD!!! 

You should visit sometime:

http://gardencafe.net/

Food on Friday: Cream Cheese Pumpkin Pie (recipe too)

  Pie- after cooling on the counter for 1 & 1/2 hours, I popped it in the freezer for 30-40 minutes (rotating it part way)...just so we could eat it sooner!  But really, this pie was better after letting the flavors meld for 12-24 hours.

Cream Cheese Pumpkin Pie
I found this recipe over at Taste of Home- I just LOVE a pie that is sturdy enough to just pick up and eat, and this is one of them!  I learned about eating pie out of your hands in the movie "Rascal" - they had Apple, and really that is THE BEST way to eat an Apple Pie!  (note to parents: you never know what your children see that will stick with them, and become one of their crazy habits.)

Recipe here: http://www.tasteofhome.com/recipes/cream-cheese-pumpkin-pie

Changes we made:
1) Mom's Crust - recipe here
2) 12oz Cream Cheese (instead of 11, but did not leave out the milk)

3) we used 1 tea. Cinnamon, ½ Ginger, ¼ Cloves, 1/4  nutmeg

4) ½ tea. Salt

5) ½ & ½ White and Dark Brown Sugar

6) White Spelt flour

7) Cool on the counter for 1 & 1/2 - 2 hours

Food on Friday: Pretty Party Cupcakes

I made 30 regular-sized cupcakes and 24 mini-cupcakes for Esther's Birthday party! 
They were Mom's Famous Yellow Cake, and my favorite Chocolate Cream Cheese frosting...Mom helped decorate them with Sixlets. (You can get them at a good price in the bulk section at WinCo)

 We dropped 2 off for Anna & Rachel, who were unable to attend the party:

I just love how they make me think of a crocheted Granny Square blanket~ so happy!

Corrie really liked the tiny cake.  Although we hurried to get a shot Mom missed the first super sweet face she made, but Corrie & Aunt Deborah are still cute:

Food on Friday: Salted Chocolate Caramels (recipe too)

(Light ones are the new recipe,
the dark ones are the "old" recipe.)

 You know that day that is overbooked (you have a mile long to-do list), and you find yourself in the kitchen "playing hooky" making homemade Chocolate candy...
...Yeah, that's the time you realize (after half are in the freezer) that you did NOT just make Chocolate candy, because you forgot to add the Cocoa Powder!!! Sigh! 

On the bright side, I invented a new recipe!   (Original recipe can be found HERE!)

Salted Chocolate Caramels

Ingredients

• 2 -1/4 oz Cocoa Butter & then add Coconut Oil for 7 oz total
• 5oz local Honey
• 3oz Dark Chocolate chips (Equal Exchange brand HERE) 
•  2-3 HUGE pinches of Sea Salt
•  
• 1 tsp. natural Vanilla Extract
• 2 T. Sucanat (or maybe Coconut Sugar) 
• 1 cup Puffed Rice
• Chopped Cashews (or other nuts)

Instructions

~Melt first 4 ingredients in sauce pan over low heat.

~Stir in Vanilla & Sucanat

~Remove from heat.  Stir in puffed rice and nuts.

~Drop spoonfuls into Silicone molds (like this one) (Or Line a shallow baking dish with parchment paper & pour chocolate mix onto paper lined dish.).

~Freeze or Refrigerate until candy solidifies.

~Pop out of Silicone molds or cut into squares.

Store in Freezer or Refrigerator.

(be careful how you store it- remember that Coconut oil melts around 72°F.)

Notes: Next time, I think that I'd replace some of the Coconut oil with Butter, and brown it a little!
(I'll share this post on "Have a Daily Cup of Mrs. Olson")