Candy Jars

Took a break from baking and got back into my crafty mode today

Made some candy jars  - Jack-o-lantern and a Ghost

The pumpkin is filled with orange jelly beans

The ghost is filled with white M&M's

Then I attached a little tag

EEK

and BOO

#5 Apple Butterscotch Bundt Cake

Bundt Cake #5 - Apple Butterscotch.  Why?

Well, I was reading a blog earlier this week and this bundt cake happened to be the blog post.  This blogger was saying that she had made this bundt cake twice in one week - it was that good. In fact, she referred to this cake as 'pure sin'.

I was hesitant because one of my least favorite tastes is butterscotch.  Not a fan.

But no one else in this family seems to mind butterscotch, so I went for it.

Shopping List

1 box of yellow cake mix

2 small boxes of instant butterscotch pudding

1/2 cup veggie oil

1 1/4 cups water

4 eggs

1 cup of grated apple (I peeled 2 Braeburns and then used the cheese grater to grate them up)

1 cup butterscotch chips

1 can of vanilla frosting

1 1/2 cups store bought praline pecans (or you could get fancy and make them yourself)

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Stir in apple and butterscotch chips. Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling. 

 

 

Roughly chop one cup of your praline pecans.  Stir them into your vanilla frosting.  Frost cooled cake and then top with the remaining 1/2 cup of your pecans.

VERDICT --->  I made this cake less than 24 hours ago and it's almost gone.  It's extremely moist and not too sweet.  The butterscotch was not too overwhelming for me.  And the praline pecans on top are like the cherry on top!!  Nick, Ashlan, and Brent all had some of this cake for breakfast this morning, too.  I will be making it again soon!

Teacher Treats

Fall has arrived and I have been wanting to do something special for Ashlan's teachers.  I decided to put some jars together with a Fall mix (cheerios, cheez-its, peanuts, candy corn, pretzels and raisins).

Flash it up with a little Autumn-inspired ribbon...

Now all I need to do is add a tag that says 

"Welcome to Fall"

#4 Chocolate Coconut Bundt Cake

Yes, I made my bundt cake last week.  I'm just posting it this week because the blogger site was down all last week.

So...last week I decided to make a Chocolate Coconut Bundt Cake.  Why? Well, we spent last Saturday-Wednesday in Kauai.  When we got home early Thursday morning, I still had those delicious tropical coconut drinks on my mind.  So, knowing I would be making a bundt cake, I opted to find one that included coconut.  And this particular recipe with coconut included chocolate! It had to be a winner right!

Here is what you need:

1 package (18-1/4 ounces) chocolate cake mix

1 package (3.9 ounces) instant chocolate pudding mix

4 eggs

3/4 cup vegetable oil

3/4 cup water

1 teaspoon vanilla extract

FILLING:

2 cups flaked coconut

1/3 cup sweetened condensed milk

1/4 teaspoon almond extract

1 can (16 ounces) chocolate frosting

Directions

• In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour 3 cups into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter.

Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with chocolate frosting. Yield: 12 servings.

Love the layer of coconut in the middle of the slice!

My verdict on this bundt cake: it was okay.  We ate the least amount of this bundt than we have any other.  For some reason I felt that the condensed milk and coconut mixture just didn't taste that great to me.   I know there is another recipe online for this bundt cake without using the condensed milk.  Next time, I'll try that one.

Drinkable Pumpkin Pie

Finally, I can update my blog.  The site was down all last week.  

So here we are quickly approaching pumpkin season.  If you are like me, you've already bought a pumpkin or two at the store (knowing that they will get mushy and need to be replaced before Halloween even arrives)...  I haven't started baking/cooking with pumpkin yet, but I feel I will begin doing that soon, especially after I saw this delicious looking treat!

INGREDIENTS

1/2 cup canned pumpkin

2 cups milk

4 TBS vanilla coffee syrup

4 TBS white sugar

1/4 teaspoon pumpkin pie spice

Whipped cream and cinnamon for garnish

In a saucepan over medium high heat, whisk together pumpkin, milk, vanilla syrup, sugar, and pumpkin pie spice.  Bring to a simmer (don’t boil).

Pour into 2 mugs and top with whipped cream and cinnamon.

#3 Pink Lemonade Bundt Cake

Each week when I make my bundt cake, I try to keep someone in mind as I am searching recipes.  Since Ashlan had a rough weekend dealing with a broken arm, I wanted to make something special for her.  I thought a Pink Lemonade Bundt Cake would be perfect for her.  

She loves lemonade, but rarely drinks it.  We have always had to monitor her 'citrus' intake because her body has quite a sensitivity to it.  But I figured a slice of pink lemonade cake here and there wouldn't hurt.  

The recipe was a hit! This cake is moist, not too sour, and melts in your mouth.  

I can see myself making this recipe again.

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon Salt
• 3/4 teaspoon baking soda
• 1 1/2 cups refrigerated liquid egg substitute, such as Egg Beaters
• 1 1/2 cups granulated sugar
• 2/3 cup oil
• 1 container low-fat lemon yogurt (6 ounce container)
• 1/2 cup plus 3 tablespoon lemon juice
• 10 drops red food coloring
• 3 tablespoons grated lemon zest
• 2 cups confectioners sugar
• Lemon slices, optional

Preheat oven to 350°. Generously coat 12-cup bundt pan with cooking spray. Combine flour, baking powder, salt and soda; reserve. On medium-high speed, beat egg substitute, granulated sugar, oil, yogurt and 1/2 cup lemon juice until combined. Beat in food coloring. On medium-low speed, gradually beat in flour mixture. Stir in zest. Pour into pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool 20 minutes. Remove from pan to rack; cool completely. Whisk together confectioners' sugar and remaining 3 Tbsp lemon juice until smooth; pour over cake. If desired, garnish with lemon slices

Equestrian 'Badge of Honor'

One of Ashlan's passions is horseback riding.  She loves horses, enjoys caring for them, and looks forward to riding them.  Even with soccer and gymnastics this Fall, she still wanted to fit in time for horseback riding.  

Meet Lola.  

When Ashlan showed up for her lesson on Friday, they introduced her to Lola who she would be spending the next hour with.  Ashlan has ridden many horses at this stable before, but Lola was new to her.  To get familiar with each other, Ashlan spent some time pampering and brushing her.

Well, let's just say.....those two weren't meant for each other.  After riding Lola for half an hour, Ashlan took her into the arena to do some cantering.  Lola went around the arena a few times before she had had enough.  She suddenly stopped and threw her head down while Ashlan kept going forward.  Poor Ashlan had a nasty landing.  She bruised her left hip and fractured her distal radius and ulna...

Here we are waiting for Daddy to get home and access the situation.  Ashlan was in pain, but her arm didn't look dislocated or disfigured and there was no swelling.  I was not convinced that her arm was actually broken.  

Brent had a different opinion though and his gut was telling him "let's take her in and just make SURE it's not more serious"  

And sure enough......broke.

Ashlan may be out of extracurricular activities for awhile, but her 

friends are making her feel so much better!

The hospital splinted her arm for the weekend until we could see the orthopedist today for casting.

Did you know they now offer waterproof casts?  Since my daughter prefers a shower over the bathtub, I was all for a waterproof cast!

And no surprise here....her color of choice - PINK

Let the signatures begin. 

Papa was the first person to sign her cast!

So proud of Ashlan for being so brave during this time.  

That girl is a trooper!

Sunday Brunch

I would say we go out for brunch more than we stay in and make brunch ourselves. 

But over the weekend Brent said "let's ask my parents to come over for brunch on Sunday" That was music to my hears.  I was going to be able to cook some fun, delicious dishes for a 'group' of people!

Although, as always, I had some fabulous help in the kitchen on Sunday morning.  

We made several dishes.  This was one of Kate's dishes.  

Mini skewers with a strawberry, donut hole, and blackberry.

Then I made some mini omelets using a muffin pan.  Crack an egg in each muffin spot, whisk it using a fork, then place whatever toppings you'd like on top of the egg.

I made three options:

*sausage (already cooked) and grilled diced onions

*cubed ham and shredded cheese

*bacon (cooked and crumbled) and diced tomatoes

Then bake at 375 for 30 minutes

Hashbrown Casserole

-for the recipe, click here 

I also made a Baked French Toast

For that recipe, click here

Those recipes, along with some oven fried bacon and a wonderful hatch chile quiche made by Brent's parents = an awesome brunch!

Frankenstein - Apple Style

Check out the weekend forecast for us!  We have a cool front coming through!  Dropping from a high of 104 to a high of 86....   I really hope, after today, we have seen the last of the triple digit temperatures!  

5-Day Forecast

Friday

104°/70°

Clear

Precip: 10%

Saturday

86°/61°

Partly Cloudy

Precip: 10%

Sunday

90°/61°

Clear

Precip: 0%

Monday

93°/64°

Partly Cloudy

Precip: 0%

Tuesday

93°/68°

Clear

Precip: 0%

With that being said, bring on the FALL decorations and treats!  

Let's start with the traditional caramel apple.  Personally, I'd rather buy a caramel apple then make it myself.  Such a mess, in my opinion!

But I found this cute Frankenstein idea.  Yes, it's a caramel apple, only it doesn't seem as messy as dipping the entire apple in sticky caramel.  Instead, just dip the top of the apple in caramel, then roll it around in mini Chocolate Chips...  Use some icing gels to make the mouth and scar and white chocolate chips for the eyes!  Brilliant!

#2- Lemon Blueberry Bundt Cake

Why did I pick Lemon Blueberry for this week's bundt cake?  Well, Dad had cataract surgery this week so I wanted to bake something special for him.  My dad loves blueberries.  My mom always keeps fresh blueberries in the refrigerator for him (when they are in season).  I knew I would be making a bundt cake this week, so why not find a recipe that incorporates blueberries.  The first one I came across was lemon and blueberries together.  Perfect!

2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or 1 cup margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups blueberries, tossed with
1 tablespoon flour

Glaze
1 1/2 cups confectioners' sugar
8 -10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)
Directions:

1
Heat oven to 350°F Butter a 12-cup bundt pan.
2
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3
In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
4
Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
5
Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

I didn't take a picture of mine until I had already sliced the bundt cake in half.  Since my parents are a household of two, I only took them half of the bundt cake....then I kept the other half for us because Ashlan and I love anything with lemon in it!

I would make this bundt cake recipe again!  I've actually been enjoying a small slice in the mornings with a hot cup of coffee!

Balsamic Chicken, Spinach and Tomato Pasta Salad

I love to have cold veggie or pasta salads hanging out in the refrigerator.  They are the perfect snack for me when I want to grab a quick 2-3 bites of something to fill me up.  This salad has always been one of my favorites, and I made it again today.  It's now hanging out in the refrigerator just waiting for me to snack on it daily throughout the week!

Ingredients:

1 pound  skinned and boned chicken breasts

1 ½  cup  Newman’s Own Balsamic Vinaigrette Salad Dressing, divided

1 teaspoons  Dijon mustard

Salt and freshly ground pepper to taste

2 cups firmly packed fresh spinach, chopped

1/2 cup fresh basil, chopped

1 ½ cups fresh cherry tomatoes, halved

1/2  cup yellow bell pepper, diced

1 (20-ounce) package cheese tortellini

Instructions:

1. Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken.  Marinate for at least 2 hour, but best if marinated overnight.  Take chicken out of zip-lock bag and discard marinade. 

2. In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through.  Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side.  Once cooled, dice chicken up in small bites.

3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl.

4. Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.

5. Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl.  Serve immediately, or, if desired, cover and chill 1 hour before serving

It's just that good!

Happy Labor Day

What did we do today on this gorgeous day off?  We made some pretty amazing chocolate chip cookies!

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 
  

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips.

Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.