Tag Archives: recipe

May 2 2013

Apple Pie . . . sorta

Delighted Momma created this no-bake “concoction”.  Pretty tasty!   Can’t say how many Apple Pie Energy Snacks it makes since I had to eat them as I was forming the balls to give me enough energy to form the balls.

DSCN4260

I roasted the flax seeds 375 degree oven for 10 minutes on a cookie sheet. I threw all the ingredients  in a blender. Shared the 1/2 of the left-over apple with Freddie. Scooped out portions of energy-ball-pie-apple “goo” with a spoon and formed into sorta-shaped-balls. Delighted Momma‘s picture is better than mine, which is why I do not write a food blog. Put balls on waxed paper.  Put in refrigerator.  Ate some more periodically to test how different degrees of cold impact the taste.

  •  cup of pitted dates
  • 1/2 an apple (I used Pink Lady which is my very favorite – I didn’t peel it))
  • 1 tsp of cinnamon
  • 1/3 cup of whole roasted flax seeds
  • 1/2 tsp of vanilla
  • 1/2 cup of almonds
  • 1 TBS of melted coconut oil

I’m a bit exhausted now from all my taste testing.  So I’m going to eat a fudge bar now to regain some energy.

Thanks Delighted Momma!

(She’s got some other no-bake recipes I’ve not tried)

Nov 14 2012

How to Painlessly Cook a Turkey (painless for you, not the turkey) 500 degrees, 7 minutes a pound!

Browned to perfection!

It’s that time of year again for “Cooking with Judy”!  Here’s a re-post of my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!

Even though this sounds like a joke IT IS NO JOKE.
I read about this and tried it.  The turkey comes out brown, beautiful and MOIST.

I’ve done this every year for almost two decades and it’s never failed.  (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the appliance of choice – my microwave)

I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.

Ingredients:
10 – 18 pound turkey* and a sense of adventure

Directions:

  • Pre Heat oven 500 degrees
  • Clean the bird, remove giblets
  • Throw turkey (minus giblets)  into a covered container – put on lid or aluminum foil
  • Do not add ANYTHING to the pot and/or the bird.
  • Do NOT baste or look at until time is up  (you will hear burbling, sputtering don’t worry, by the time you hear burbling the turkey is dead)
  • Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
  • 7 1/2 minutes per pound, stuffed

*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.

Q & A (I won’t bother you with the Q-part)

  • Yes, it comes out brown and beautiful.
  • No, it is moist and delicious
  • I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
  • Yes, it will smell like Thanksgiving not like a house-on-fire.
  • No, PETA would not endorse this just because it is more humane for the cook
  • Yes, 500 degrees.  It is not a typo.
  • Yes, 7 minutes a pound

P.S.  The first year I made the turkey this way I had it sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
Made me smile.

Real Life Testimonial: “So the turkeys were a success!!. I put them in our barbeque oven at 500 degrees for an hour and a half. They turned out perfect!!! That was awesome!!!!! I will be doing it that way from now on.“

Jun 27 2012

Chocolate-Chickpea-Peanut Butter-Cookie -Thingeys! (R-Rated)

In my NEW search to figure out how to eat healthier and not know it, I found this recipe.  Wahooooooooo, hidden protein.  

Please let me know if they are as good as they look because I have to buy all the ingredients except for the chocolate chips. . .  

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites

by Texanerin Baking

Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (commenters have used agave with success!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:

  • Preheat your oven to 350°F / 175°C.
  • Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.
  • Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
  • Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
  • With wet hands, form into 1 1/2″ balls.
  • Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls.(Hmmm.  A simple hand-press to create Normal? – This could be a new therapeutic technique *. . . )  They don’t do much rising. (No kidding)
  • Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls. (or 2  enlarged balls, 7″ x 10″)

Texanerin Baking writes:

“These aren’t the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you can’t tell that these are made with chickpeas. Or are grain-free. But cold? Yuck. These need to be warm! You can either freeze the balls and pop a few in the oven whenever it’s on, or simply put them in the microwave until they’re warm and gooey again.”
Warning:  All editorial comments (chocolate-colored print) are made in the heat of the moment without regard to anyone or anything.  Author is never to be taken seriously as she is not normal, never has been and alas, probably ever will be.  Directions should be followed as written by Texanerin.  Press at your own risk.

*Might cause a bit of pain as all good therapeutic techniques are meant to do.

Nov 13 2011

Recipe for Obsession: Chocolate Chip Cookie Dough Brownies

  1. Blame this recipe on RecipeGirl.com
  2. Blame Haiku Heights for the Haiku inspiration of “Obsession”

Obsessed with good stuff

ah, deep sweet taste of chocolate

Never get enough

Chocolate Chip Cookie Dough Brownies

Yield: 32 brownies

Prep Time: 30 min + cooling time

Cook Time: 25 min

These brownies are a major treat for cookie dough lovers…
Ingredients:

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!):
3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semi-sweet chips + 1 teaspoon shortening for drizzle, optional

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9 x 13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

I am not to blame

You didn’t have to read this

and that is the TRUTH!

Nov 7 2011

Recipe for Peanut Butter Cup Martini – For the Holidays All You’ll Have is Peanut Butter Breath!

I rarely imbibe in alcohol.   I get migraines from wine.  I get drunk from hard liquor.  I can get drunk THINKING about drinking.  When I do have a drink I like vodka martinis.  Actually I like the olives.

I like peanut butter cups better than olives.  If I were to drink regularly this just might be my nightcap of choice.

Reese’s Peanut Butter Cup Martini

Prep time: 5 mins Total time: 5 mins Serves: 2

Ingredients
2 1/2 ounces Reese’s Mini Peanut Butter Cup Infused Vodka, (recipe below)
4 ounces milk
1 teaspoon Hershey’s Chocolate Syrup
4 mini Reese’s Peanut Butter Cups, for garnish

To prepare the martini, combine infused vodka and milk in a cocktail shaker filled halfway with ice. Shake for 30-40 seconds and pour into two small (double the recipe and use BIG glasses OR drink it straight from the shaker) martini glasses.

*Garnish with Mini Reese’s Peanut Butter Cups

Reese’s Peanut Butter Cup Infused Vodka

Plan ahead — it takes 7 days for the Vodka to get addicted to Peanut Butter Cups
6 oz. vodka (Barely enough for taste test.  I wouldn’t mess around with ounces because vodka is much cheaper by the liter.)
1/4 cup Reese’s Peanut Butter Cups (After the taste test you might just throw in the whole bag)


Instructions

  • Combine vodka and Reese’s Mini Peanut Butter Cups in a clean mason jar. (If you skip the taste test quantity you’ll need something bigger like an empty keg)
  • Close jar tightly and store in a cool dry place for 7 days.
  • Give it a good shake once or twice per day. (Bit hard to shake a keg so you might need energy from left-over peanut butter cups)
  • Once vodka has been infused, strain into a clean mason jar (read keg) using a fine mesh sieve or cheese cloth.
  • Store in a cool place or in the freezer. (If the keg doesn’t fit in the freezer, drink enough until the remaining quantity can be put into a clean mason jar)

*Garnishing Directions:

  1. Unwrap all the Peanut Butter Cups (one or more bags)
  2. Eat one PNB cup, take a swig, eat one PNB cup, take a swig . . . continue until all the PNB cups and martini mixture have been consumed.
  3. If there are left-over Peanut Butter Cups keeping making and drinking martini’s until the Peanut Butter Cups are completely gone.
  4. If there is any martini left, keep unwrapping and eating (as described in step #2) until there is no martini mixture left to drink.
  5. Alternate between #3 & #4 until the peanut butter cups and martini mixture are both finished simultaneously.

WARNING!!!

While consuming Reese’s Peanut Butter Cup Infused Vodka do not drive any motorized vehicle, post your picture on Facebook, sign anything or make a video of yourself taking off your clothes, running down the street screaming uncomplimentary things about your neighbors and post on YouTube.

The writer of this blog and her dog are not responsible for ANYTHING.  She got this from:

http://daydreamerdesserts.com/2011/10/reeses-peanut-butter-cup-martini.html/

Oct 7 2011

No Bake Cake Truffles in ONE EASY STEP

No Bake Vanilla Cake Batter Chocolate Truffles

1 c vanilla cake mix

1/4 c sweetened condensed milk

1/2 tsp vanilla extract

1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)

1.5 to 2 c chocolate chips

Yields: 20 to 30 truffles depending on size preference.  Store in refrigerator or freezer.

For ONE STEP Recipe follow directions in red 

Step 1. Directions: In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine.

This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency.

Step 2. After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls (To save energy don’t roll into balls.  Simple use a ladle to eat dough, simultaneously eating a handful of chocolate chips to get the full flavor)

 Step 3. If there is no more dough or chocolate left skip this step: After the balls have been made, refrigerate or freeze for 15 minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.

Step 4. If there is any chocolate left eat it and skip this step too: Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper makes it easier when working with melted chocolate. (If you don’t have parchment paper go back to Step 2 and follow)  Place truffles in freezer or fridge to set up  (go and lie down to aid digestive process.)

Use GF cake mix to make this recipe Gluten Free.

For those avoiding traditional sweetened condensed milk, use homemade nut/seed milk such as cashew or hemp that you make very thick and sweeten with agave. Full fat coconut milk, sweetened with agave, may also work There are also recipes for vegan sweetened condensed milk floating around. Make sure that the “milk” you use is thick enough so the cake batter sticks/holds together and is sweet enough to replicate traditional sweetened condensed milk.

Sep 18 2011

Pecan Pie Truffles

The holidays are coming and it is my duty to help you prepare.  So here’s a treat you can freeze ahead of time.  Since I’ve not made these you’d better try them first and let me know if I should make them.

Pecan Pie Truffles

“Get ready for the most intense holiday goodie you’ve ever tried. These fabulous truffles, created by the VegNews food columnist Hannah Kaminsky, are outrageously flavorful and combine the best part of pecan pie (pecans, sugar and bourbon) in a thin layer of smooth chocolate. Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests!”

Ingredients
2 1/2 cups pecans, toasted and finely chopped

1 cup graham cracker crumbs

1 cup dark brown sugar, packed

1/2 teaspoon salt

2 tablespoons maple syrup

1/4 cup bourbon

1 teaspoon vanilla

7 ounces dark chocolate

TEST BATCH Preparation
1. In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated. (lick your fingers to make sure the mixture isn’t spoiled).

2. Form mixture into walnut-sized balls,(Lick fingers some more to make sure mixture hasn’t spoiled in the process) then place on a cookie sheet (Eat a few of the balls to make sure the texture is right) and freeze for 2 hours. (The best way to tell if the balls are frozen is to eat a ball every few minutes)

3. (Eat some chocolate first to make sure it’s not spoiled) In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate.  (Taste melted chocolate to make sure it’s the right consistency) Line a baking sheet with parchment paper. (Before dipping, eat a couple of frozen balls to make sure they are still frozen) Dip the frozen balls into the melted chocolate,  (Eat more balls to make sure that the chocolate and the other ingredients are compatible) then place onto prepared baking sheet. Let sit for 15 minutes or until firm. (The best way to tell if balls are firm is to eat a few balls every few minutes)

4.  If any Pecan Pie Truffles are left, eat them and finish off the bottle of bourbon.  You deserve to celebrate the fact you are prepared for the holidays way ahead of time.

Yield: 24 truffles.

Chocolate, pecan pie

Bourbon gives a tiny kick

Don’t truffle with me.