Friday, December 11, 2009
Holiday Hero: Bleach Solution for Christmas Tree
Just add two teaspoons of Clorox Regular Bleach into a half gallon of hot water and pour the solution into your tree stand container. The bleach helps control the growth of icky bacteria. Your fresh-cut tree will stay greener and fresher longer. For best results, be sure to refresh the solution frequently.
Tuesday, December 1, 2009
Dessert of the Week: Pecan Pie and Pumpkin Pie
Pecan Pie
Ingredients:
1 stick butter
1 cup sugar
1 cup light corn syrup
3 eggs, beaten
1 cup chopped pecans
1 unbaked 9-inch pie shell
Directions
Preheat oven to 350 degrees F.
In a saucepan, melt the butter but don't let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.
Pumpkin Pie
Ingredients:
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Directions:
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Please note: I made my own pie crust. Recipe to follow soon!
Dessert of the Week: Brownies, Chocolate Chip Cookies and Sugar Cookies
Brownies
Chocolate Chip Cookies
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 2/3 cups (16 ounces)semisweet chocolate chips
Directions:
In a large bowl, whisk the flour, salt, and baking soda together; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
Add the flour mixture, bit by bit, mixing after each addition.
Using a spatula or wooden spoon, fold in the chocolate chips.
Cover the bowl tightly and put in the fridge for six hours.
Preheat the oven to 375 F degrees.
Use an ice cream scoop to scoop out 2-tablespoon sized balls. Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 12-14 minutes. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
The cookies can be stored in an airtight container for up to 3 days.
Classic Sugar Cookies
Ingredients:
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 tablespoons cold vegetable shortening
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Ingredients for the Basic Royal Icing:
2 cups confectioners' sugar, sifted
2 large egg whites
2 teaspoons freshly squeezed lemon juice
Directions for Cookies:
In a medium bowl, whisk together the flour, salt and baking powder and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Dust a clean work surface with a sprinkling of flour. Unwrap the chilled dough, and put it directly on the work surface. Roll the dough 1/4 inch thick. Use your favorite cookie cutter to cut out shaped in the dough, and transfer the cookies to the prepared baking sheets.
Bake the cookies for 12 minutes, until they are set but not browned. Removed from the oven and place the baking sheet on a cooling rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.
Directions for Icing:
In a large bowl, whisk together the sugar, egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a glaze. If the mixture is too thin, add a bit more sugar. If the mixture is too think, add a few drops of lemon juice. You can add a few drops of food coloring if desired, or you can divide the icing among many mixing bowls if you need more than one color.
The best way to ice sugar cookies is with a pastry bag fitted with a small or medium tip. First, outline the cooki or design, then fill it in. Let the icing harded before serving.
The cookies can be kept in an airtight container for up to 3 days.
Chocolate Chip Cookies
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 2/3 cups (16 ounces)semisweet chocolate chips
Directions:
In a large bowl, whisk the flour, salt, and baking soda together; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
Add the flour mixture, bit by bit, mixing after each addition.
Using a spatula or wooden spoon, fold in the chocolate chips.
Cover the bowl tightly and put in the fridge for six hours.
Preheat the oven to 375 F degrees.
Use an ice cream scoop to scoop out 2-tablespoon sized balls. Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 12-14 minutes. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
The cookies can be stored in an airtight container for up to 3 days.
Classic Sugar Cookies
Ingredients:
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 tablespoons cold vegetable shortening
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Ingredients for the Basic Royal Icing:
2 cups confectioners' sugar, sifted
2 large egg whites
2 teaspoons freshly squeezed lemon juice
Directions for Cookies:
In a medium bowl, whisk together the flour, salt and baking powder and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Dust a clean work surface with a sprinkling of flour. Unwrap the chilled dough, and put it directly on the work surface. Roll the dough 1/4 inch thick. Use your favorite cookie cutter to cut out shaped in the dough, and transfer the cookies to the prepared baking sheets.
Bake the cookies for 12 minutes, until they are set but not browned. Removed from the oven and place the baking sheet on a cooling rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.
Directions for Icing:
In a large bowl, whisk together the sugar, egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a glaze. If the mixture is too thin, add a bit more sugar. If the mixture is too think, add a few drops of lemon juice. You can add a few drops of food coloring if desired, or you can divide the icing among many mixing bowls if you need more than one color.
The best way to ice sugar cookies is with a pastry bag fitted with a small or medium tip. First, outline the cooki or design, then fill it in. Let the icing harded before serving.
The cookies can be kept in an airtight container for up to 3 days.
Thursday, November 26, 2009
Things I Have Baked This Week
Brownies
Chocolate Chip Cookies
Sugar Cookies with Royal Icing
Pecan Pie
Pumpkin Pie
Recipes and pictures to come!
Chocolate Chip Cookies
Sugar Cookies with Royal Icing
Pecan Pie
Pumpkin Pie
Recipes and pictures to come!
Friday, November 20, 2009
Holiday Butter
Take a jar of:
Mix it with 8 oz. of Philadelphia Cream Cheese. Throw in a 1/4 cup of sugar and a 1/4 tsp. of vanilla. Once all that is blended fold in a tub of Cool Whip. Your end result is to die for Pumpkin Butter!! Delicious!! Pair it with:
Mix it with 8 oz. of Philadelphia Cream Cheese. Throw in a 1/4 cup of sugar and a 1/4 tsp. of vanilla. Once all that is blended fold in a tub of Cool Whip. Your end result is to die for Pumpkin Butter!! Delicious!! Pair it with:
Dessert of the Week: Ode to Elvis Cupcakes
Ingredients for Banana Cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1/4 tsp. nutmeg
1 cup (about 2 large masked ripe bananas
Ingredients for Peanut Butter Frosting
1/2 cup peanut butter
1/2 cup (1 stick) sweet butter, softened
2 tsp. vanilla extract
2 cups confectioners' sugar, sifted
2 tbsp. milk
Directions for cupcakes
Preheat oven to 350*F. Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, eggs and nutmeg in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the mashed bananas until well combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven for 5 minutes. Then remove the cupcakes and cool on a rack.
Directions for frosting
To make the frosting, combine peanut butter, butter and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1 to 2 minutes. Add the confectioners' sugar along with the milk, and beat until well combined. Swirl the frosting onto the cooled cupcakes.
Serve with your favorite Elvis songs or movie playing!
Wednesday, November 18, 2009
babycakes
Coming soon to a 2nd birthday party near you, cupcakes from Babycakes in Torrance. They were a hit last year, and I'm sure they will be a hit this year. We will also be baking chocolate chip cookies and sugar cookies (possibly brownies too).
Sunday, November 1, 2009
Monday, October 26, 2009
Sunday, October 18, 2009
Thursday, October 15, 2009
Coming Together
The invitations arrived from Tiny Prints, and turned out great! We don't have a theme, other than colors, orange and fushcia. The orange actually represents Leukemia Awareness in honor of Allison Zicree.
The outfit. Orange tutu from Gymboree and a black tee shirt with fushchia rhinestoned Hello Kitty. So cute!
Wednesday, October 14, 2009
Tuesday, October 13, 2009
Monday, October 5, 2009
Thursday, October 1, 2009
Dessert of the Week: Pumpkin Chocolate Chip Loaf
Ingredients
3 1/4 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
2 tsp salt
1 cup vegetable oil
1 3/4 cups pumpkin puree (15oz can)
3 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2/3 cup water, room temperature
1 cup (12 oz) chocolate chips or chopped semisweet chocolate
Directions
Preheat the oven to 350F and position a rack in the middle. Grease and flour two 9x5 inch loaf pans or line them with foil or parchment paper.
In a large bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
In another large bowl, whisk together the oil and pumpkin puree. Add the granulated sugar and whisk to combine. Add the eggs, one at a time, followed by the vanilla extract and water. Mix in the chocolate with a rubber spatula.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix (and don't worry if you see a few small streaks of flour). Divide into the two pans and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer pans to a wire rack to cool for 10 minutes, then unmold leave to cool completely.
Monday, September 28, 2009
Vote for Madison
You saw us through once, let's see if we can win again! Madison has been entered into the Gap Kids Casting Call. Vote for her at:
http://family.go.com/gapcastingcall/entries/Wife4Matt/
In case there is a problem, you can search for the entry under Wife4Matt or Contestant # 264480406. Come back every 24 hours to vote again. You can vote once a day, every day through November 17, 2009!!
Please be kind and forward this e-mail to your friends, family, co-workers, etc. Post it on your social networks and blogs, too!
Thank you!
http://family.go.com/gapcastingcall/entries/Wife4Matt/
In case there is a problem, you can search for the entry under Wife4Matt or Contestant # 264480406. Come back every 24 hours to vote again. You can vote once a day, every day through November 17, 2009!!
Please be kind and forward this e-mail to your friends, family, co-workers, etc. Post it on your social networks and blogs, too!
Thank you!
Wednesday, September 23, 2009
Sponsor a Whiteley!
Please sponsor a Whiteley!! We're walking for Allison Zicree in the Light the Night Walk! Be generous, know that you are helping to save a life!
Saturday, September 19, 2009
Thursday, September 17, 2009
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