This can only mean one thing...

The candy making and holiday baking has begun. The next few days, this here kitchen will be cranking out fudge, caramels, peppermint bark, glazed pecans, cinnamon rolls, peanut brittle, and ginger cookies. Recipes to come!

Salty Or Sweet?

 Soft Baked Pretzels:

1 Tbsp. active dry yeast

2 Tbsp. brown sugar

1 1/8 tsp. salt

1 1/2 C. water (110 degrees)

3 C. all purpose flour

1 C. bread flour

In a large mixing bowl (I use my kitchen aid), add yeast, brown sugar and salt. Test temp. of water to be sure it's at 110. Add to bowl and whisk by hand to dissolve. Let sit a few minutes to foam. Add both types of flour a little at a time, slowly mixing with dough hook. Beat in Kitchen aid 4 minutes to knead or knead by hand 8 minutes, until smooth and elastic. Grease a large bowl. Place the dough in bowl then turn upside down to coat the surface. Cover with a towel and let rise 1 hour in a warm spot.

2 C. water (110 degrees)

2 Tbsp. baking soda

Combine to water and baking soda in an 8 inch square pan. After the dough has risen, divide it into 12 pieces (we do 6). Roll out an d twist into a pretzel. Dip each pretzel shaped dough into the baking soda mixture and place on cookie sheet with parchment paper and let rise 15-20 minutes (I just spray my pans).

Bake at 450 degrees for about 8 minutes, until golden brown. Brush with melted butter and sprinkle with coarse salt, cinnamon sugar, parmesan, ranch seasoning, whatever strikes your fancy.

If

If you want to kick things up a notch, these are my Cinnamon, Oreo, Cream Cheese Frosted Pretzels.. They kind of speak for themselves.

 

Round up room temperature butter and cinnamon-sugar. Make up cream cheese icing (recipe also below) and crush Oreo cookies (we remove the cream filling). When pretzels are fresh out of the oven, brush the butter generously, covering the whole thing. Sprinkle with cinnamon-sugar and drizzle the icing over top. Then add the crushed cookies on top of that, and BAM!

Heaven in your mouth!

Cream Cheese Icing:

1/2 C. butter, room temp.

1/2 C. cream cheese, room temp.

1 C. powdered sugar

1 tsp. vanilla

2 Tbsp. milk

1/2 tsp. cinnamon, or to taste for a hint of cinnamon flavor

Cream butter, cream cheese, and vanilla together. Add the powdered sugar and 2 Tbsp. milk and blend until smooth. Make the frosting the consistency you would like by adding more powdered sugar or milk.

You're Not As Cool As You Think Pumpkin Pie.

 Recipe courtesy of Mrs. Shirley Bagley, my mom.

Ingredients:

1 Yellow Cake Mix

2 Eggs

1/4 C. Oil

1 tsp. Baking Soda

1 tsp. Cinnamon

1/2 tsp. Ginger

1/4 tsp. Cloves

3/4 C. Water

1 C. Pumpkin

Mix all ingredients thoroughly. Pour into an 9x13 pan and bake @ 350 degrees, about 25 minutes.

Whip 1 Pint of Heavy Cream with 1 tsp. Vanilla and 2/3 C. brown sugar. Top each piece with a very generous dollop.

Who's Betty Crocker?

I know I am not the only one to make brownies for the sake of licking the batter. Maybe I am, but I am not ashamed to admit that. Or that that is partly why I chose to bake some today. I have been so unimpressed with box mix brownies, or any brownie recipe I have tried. I love brownies, or any homemade dessert for that matter, but had yet to make a pan worthy of consumption. I have had this recipe for The Best Cocoa Brownies hanging on the side of my fridge for months now. After soulemama had posted several times about these little gems, I figured I must have hit the brownie jackpot. After all, everything soulemama does is amazahzing, in my opinion. And ya know, they are crazy good. For reals, yo. Forget Krispy Kremes or Peanut Butter M&Ms... I want something delectable when it comes to dessert; to truly enjoy my calories. These bad boys fit the bill perfectly. So, without further adieu, I present the Best Cocoa Brownies; recipe courtesy of the Smitten Kitchen and a big thank you to soulemama for spreading the love. 

Best Cocoa Brownies

Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)

10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave. Couldn't test this because we don't have one, but it sounds like it would work.]

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Sweet, Sweet Cherries

 Recipe (slightly altered) from 'The Lazy Days Of Summer Cookbook' by Jane Watson Hopping, The Pioneer Lady.

I made this during the summer with farm fresh cherries. Deliciousness! I learned from experience it makes a huge difference when you use chilled butter, rather than warm, or melted. Be sure it is cold!

Orange Is The New Awesome

  This is an old favorite of ours; a pumpkin version of the ole whoopie pie. Holy something, these bad boys are amahzing. Whether you're ready to take on the delectable pumpkin genre of desserts now or later, this is a recipe worth keeping. Really. 

 Pilgrim Pies

Recipe origin unknown. I've had it in my file for years. Many, many years.

Ingredients:

2 eggs

2 cups light brown sugar

1 cup vegetable oil

1 tsp vanilla extract

1 (15 oz) can of pumpkin

3 cups flour

1 Tbsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Filling:

4 oz. cream cheese

1/2 cup butter softened

2 tsp vanilla extract

4 to 5 cups confectioners sugar

Heat oven to 350 degrees.

Beat the eggs, brown sugar, oil, and vanilla in a mixing bowl until smooth. Stir in the pumpkin. 

In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.

Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.

Dropping a heaping Tbsp of batter onto an ungreased cookie sheet (they expand), bake the cookies for 9 - 10 minutes. Watch them carefully so as not to overcook them. Transfer them to a wire rack to cool.

To make the frosting, beat together the cream cheese, batter, and vanilla extract in a mixing bowl until light and fluffy. Mix in the confectioners sugar half a cup at a time, until the frosting is spreadable. 

To assemble pies is pretty obvious, but for the sake of being specific, here's the process: turn half of the cookies bottom side up and spread a generous amount of frosting between each one. Top them with the remaining cookies turned right side up.

EAT and refrigerate remaining pies.

Makes 12-14

Is It A Salad? Or Salsa?

I made this to go with our dinner and LOVED it! Even my (very picky) father-in-law liked it. It does need to be eaten fresh. Not so great as leftovers.
Fresh Corn, Tomato, Avocado, Black Bean Salad 

Basic recipe (I altered it a bit) found at kileejohnson.com; whole nutrition.
 

2 ears of fresh sweet corn

(I used canned sweet white corn)

4 tomatoes, chopped

1 avocado, chopped

1 lime

1 can of rinsed black beans

Small handful of fresh parsley

Large handful of fresh cilantro

Salt & pepper to taste.

(I added a diced jalapeno. I think chopped red onion would be delightful, too.)

Husk the corn and place it in a large pot of cold water. Bring the water to a boil and immediately drain the corn. Allow it to cool in the refrigerator, OR just open and drain the can of corn.

Dice the tomatoes and avocados. Chop the parsley and cilantro. When the corn has cooled off, slice it from the cob and put all the ingredients besides the lime in a medium sized bowl.

Squeeze the lime juice over the salad and gently stir until everything is mixed together. Add some salt and pepper to taste, and you have a refreshing summer salad. This could be served as a side dish or over a bed of fresh greens. We used Hint of Lime Tostitos and scooped it as a salsa.

 

Did You Know Oatmeal Can Help Reduce Cholesteral?

  {Our family's favorite fall cookie}

Combine:

1 1/2 C. flour

1/2 tsp. salt

1/2 tsp. baking soda

5 tsp. pumpkin pie spice

Set aside

Beat in a separate bowl:

1/2 C. Crisco + 1/2 C. softened butter

(can also use 1C. butter or 1 C. margarine; this is just how I do it).

1 C. granulated sugar

1 C. brown sugar, packed

Add:

2 eggs

1 tsp. vanilla

Mix in:

the flour mixture

3 C. oats, 1 cup at a time

1 C. raisins

Drop by 1/4 cupfuls, about 4 inches apart on cookie sheet.

Bake at 350, 10-13 minutes. 

You can really make any size you want, just adjust the bake time accordingly.

Another Pumpkin Recipe?

 Pumpkin Cupcakes w/ Salted Caramel Buttercream Frosting

 Recipe courtesy of Pinterest. Still tracking down the original source.

Cupcakes:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In the bowl of a stand mixer, fitted with the paddle attachment, combine the  brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree. 

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. (It only took me 15 minutes because my muffin tins are dark) Transfer to a wire rack; let cool completely. Makes ~ 18+ cupcakes.

Salted Caramel Buttercream:

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 stick salted butter
• 1 stick unsalted butter
• 1/2 teaspoon sea salt
• 2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes. 

(I added a bit of cinnamon to the frosting and loved it)
 
* Your favorite buttercream or creamcheese frosting would be amazing, too.

Sorry Caramel Corn. There's A New Kid In Town!

  Warning: Highly Addictive!

White Chocolate Covered Popcorn Mix

Recipe courtesy of Rebecca Ahlander, neighbor and friend.

Stuff You'll Need:

5-6 quarts air-popped popcorn

2-3 lbs. white chocolate coins

3-5 standard size Twix bars, cut into 1/2 inch pieces

1 to 1 1/2 cups pretzel sticks (I snapped them in half)

1/4 to 1/2 cups peanut M&Ms (seasonal colors are pretty cool)

You can eyeball the amount of candy you add. The mixture is pretty sweet with the melted chocolate alone, so it doesn't need a ton of added sweetness.

What To Do:

After popcorn is transferred into a couple of large bowls. Melt the chocolate coins in the microwave. Pour chocolate evenly over popcorn and stir gently to coat. Sprinkle a little bit of salt to enhance the salty flavor with the sweet flavor. Gently toss in the Twix pieces and add some pretzels. Transfer mixture to 2 cookie sheets lined with wax paper/parchment and spread out in a layer. Lastly, add the M&Ms, dropping in small handfuls at a time. Allow chocolate to set up and transfer to a bowl or clear cellophane sacks.

WHO? Oh, Bread.

 This bread recipe is from soulemama in her book 'The Rhythm Of Family'. It's easy and tastes amazing, especially toasted and smothered in butter, honey, jam, or nut butters.  I hope you like it as much as we do!

 WHO (Wheat, Honey, Oat) Bread

What You'll Need:

2 cups hot water (about 110 degrees)

4 1/2 tsp. active dry yeast (2 packages)

4 Tbsp. honey

2 Tbsp brown sugar 

5 C. flour (I do 2 C. whole wheat, 3 C. white)

plus more for kneading

1 C. rolled oats

2 tsp. salt

4 Tbsp. butter @ room temperature

Olive or canola oil, for the bowl and bread pans

What To Do:

Pour the warm water into a small bowl. Mix in the yeast, honey, and brown sugar. Whisk until everything is combined and the mixture begins to get frothy. Set it aside to proof for 10 minutes or until foamy.

In a separate large bowl, mix the flour, salt, oats, and butter. Mix until the butter is worked through, using your hands works best! Alternatively a food processor or stand mixer can do this for you.

Pour the yeast mixture into the flour mixture. Mix until thoroughly combined. If it's too sticky, add just a bit more flour.

Pour the dough out onto a surface for kneading. Knead for 10 minutes or so, adding up to 1 C. flour as needed to prevent sticking. Stop kneading when the dough begins to be elastic.

Place the dough in a lightly oiled bowl. Cover it with a damp cloth and let rise in a warm place for an hour. (Because it is so cold here in Utah, I turn on my oven just for a couple of minutes to warm it and let the dough rise in there. Just make sure it's not too warm) Punch the dough down gently, and let it rise for another half hour. 

Turn the dough out onto a floured surface. Divide into 2 balls for 2 loaves. Knead each ball gently for 2-3 minutes. Place the dough balls into 2 lightly oiled bread pans. Press the top of the dough with the back of your hands to flatten and evenly shape the dough in the pans. Sprinkle the top of the dough with a bit of oats. Cover again, and let the dough sit in a warm place for a half hour to rise one more time. 

Preheat the oven to 350 degrees and bake the bread for 40 minutes, or until the top begins to appear golden.

Let cool in the pans for 10 minutes. Remove from pan to fully cool on a wire rack.

Enjoy!

Pilot Post

I'm excited to be launching this new blog, especially since it is dedicated to the kitchen! Oh how I love the kitchen! My motives are purely selfish. I have been wanting to have an online recipe book, a place I can access from anywhere, filled with all of my favorite recipes. Recipes I have made myself and know from experience how many stars they are really worth. So, without further adieu, I introduce you to:

"When Take Out Gets Old."

 {This is a recipe I stumbled upon a few years back. It has become a new family favorite, a nice change from the classic muddy buddies Chex mix. Better, if you ask me.}

GOOEY CHEX MIX

Box of Rice Chex

1/2 box (or small box) of Golden Grahams

2 C. Coconut

8 oz. sliced almonds
Small bag of mini marshmallows

1 1/2 C. Sugar

1 1/2 C. Light Karo Syrup

2 Sticks of Butter

Spray 2 large bowls with PAM, then add all the dry ingredients together in the two bowls (2 for easier mixing).

On the stove, melt the butter, Karo, and sugar together. When it comes to a boil, boil for 2 minutes. Pour over the dry mixture and toss until completely incorporated.  After tossing in the bowls, I spread the mixture out across 2 cookie sheets lined with sprayed foil (or wax paper) and use 2 wooden spoons to continue tossing. Allow to dry out for a bit, or serve right away in all of its ooey gooey glory!

So easy.

So addicting.

So fabulous.

 Happy Baking!