While I love all of the traditional, rich side dishes, it was nice having at least one healthy option. I'm hoping this fella makes a return this year!
Thursday, November 21, 2013
Turkey Veggie Tray
As I'm thinking about what to take to Mom's for Thanksgiving next week, I smile as I remember Keely's contribution from last year. Yep. Little things like this make me happy.
While I love all of the traditional, rich side dishes, it was nice having at least one healthy option. I'm hoping this fella makes a return this year!
While I love all of the traditional, rich side dishes, it was nice having at least one healthy option. I'm hoping this fella makes a return this year!
Tuesday, October 22, 2013
Pumpkin Spice Rice Krispie Treats
Now that we're in the middle of the SEC football season, smack talk is at an all-time high at work. Love it! We even have game day snacks each Friday for the associates. Last Friday's spread included meatballs, chips and dip, Oreo truffles, and Rice Krispie treats. Not just plain 'ole Rice Krispie treats. I finally took this opportunity to reproduce the beloved (or, I should say my beloved) orange and white checkerboard pattern.
Not surprisingly, I first found this idea on Pinterest. My intent was to simply use orange food coloring to make the needed variation. But then I ran across the idea of making Pumpkin Spice Rice Krispie treats. Perfect! I still used the orange food coloring, but adding a small amount of pumpkin pie spice gave it a subtle flavor perfect for this time of year.
It was a hit! Even one of my students who is a die-hard South Carolina fan couldn't resist this snack.
And it worked! UT won! Congrats to Butch Jones on his first SEC victory! I guess I will be making these for the remainder of the season. What's the commercial say? "It's only weird if it doesn't work!"
Pumpkin Spice Rice Krispie Treats
Ingredients:
Directions:
In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in pumpkin pie spice and orange food coloring (if using), working quickly until well combined. Add cereal. Stir until well coated.
Evenly press mixture into 9x13 casserole dish coated with cooking spray. Cool completely before cutting into 2 inch squares and serving.
Tailgating or football party tip: Make one regular batch of treats and one batch of pumpkin spice treats. Arrange into a checkerboard pattern for your UT fans. Go Vols!
Not surprisingly, I first found this idea on Pinterest. My intent was to simply use orange food coloring to make the needed variation. But then I ran across the idea of making Pumpkin Spice Rice Krispie treats. Perfect! I still used the orange food coloring, but adding a small amount of pumpkin pie spice gave it a subtle flavor perfect for this time of year.
It was a hit! Even one of my students who is a die-hard South Carolina fan couldn't resist this snack.
And it worked! UT won! Congrats to Butch Jones on his first SEC victory! I guess I will be making these for the remainder of the season. What's the commercial say? "It's only weird if it doesn't work!"
Pumpkin Spice Rice Krispie Treats
Ingredients:
- 4 tablespoons butter
- 1 (10 oz) package miniature marshmallows (approximately 4 cups)
- 6 cups Rice Krispies cereal
- 1 teaspoon pumpkin pie spice
- orange food coloring (approximately 10 drops), optional
Directions:
In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in pumpkin pie spice and orange food coloring (if using), working quickly until well combined. Add cereal. Stir until well coated.
Evenly press mixture into 9x13 casserole dish coated with cooking spray. Cool completely before cutting into 2 inch squares and serving.
Tailgating or football party tip: Make one regular batch of treats and one batch of pumpkin spice treats. Arrange into a checkerboard pattern for your UT fans. Go Vols!
Sunday, October 6, 2013
Snickers Cookies
Last night, Steve and I met such wonderful neighbors at the First Annual Eliot Road Street Party. Entertaining in an alley: that's the way to go. No hostess has to invest in postage for invitations; just slip a cute note in everyone's mailboxes. No hostess has to get stressed over cleaning the house. No hostess has to get stressed about over-the-top decorations. No hostess has to assume the burden of making all of the food. Here, the emphasis was all about meeting new friends. Gosh, I love this community!
We had hotdogs, hamburger sliders, chicken, chips, macaroni and cheese bites, and lots of different dips.
For dessert, we had a variety of cookies and pies. Mmmmmm. I brought Snickers cookies.
You basically start with a peanut butter cookie dough. (In fact, if you want to take a short cut, you could simply start with a purchased cookie dough such as Pillsbury. Cheater.) Then, wrap a small amount around a Snickers candy bar. Now is the time of year when you can buy the Snickers Mini's. These are perfect. If you start with the Snickers Fun Size, just cut each in half.
I have been making these for a few years; however, this is the first time I refrigerated the dough before wrapping around the candy. Big difference. The dough is much easier to handle and not nearly as messy. Each batch only takes 10 minutes to bake. That's it!
If you're smart and plan ahead, these are great to make with your Halloween leftovers. If you're smarter, you can purposely plan to have these Halloween leftovers. ("Oh Honey, really, I didn't have a choice. Look at all we had left! What else could I have done with them?") Or, if you still have tricker-treaters in your household, steal from their stash. :)
I'm told that we could expect around 1000 tricker-treaters this year. No kidding. I think I'm gonna ask for a raise.
Snickers Cookies
Ingredients:
Combine first four ingredients. Set aside. Cream together remaining ingredients (except the candy bars, of course). Stir in flour mixture until just mixed. Refrigerate dough.
Shape dough smoothly around each candy bar, making sure bar is completely covered. Place several inches apart onto ungreased baking sheet. (I still use a light coating of Pam, though.) Bake at 375 degrees for 10 minutes. Makes approximately 2 dozen cookies.
We had hotdogs, hamburger sliders, chicken, chips, macaroni and cheese bites, and lots of different dips.
For dessert, we had a variety of cookies and pies. Mmmmmm. I brought Snickers cookies.
You basically start with a peanut butter cookie dough. (In fact, if you want to take a short cut, you could simply start with a purchased cookie dough such as Pillsbury. Cheater.) Then, wrap a small amount around a Snickers candy bar. Now is the time of year when you can buy the Snickers Mini's. These are perfect. If you start with the Snickers Fun Size, just cut each in half.
I have been making these for a few years; however, this is the first time I refrigerated the dough before wrapping around the candy. Big difference. The dough is much easier to handle and not nearly as messy. Each batch only takes 10 minutes to bake. That's it!
If you're smart and plan ahead, these are great to make with your Halloween leftovers. If you're smarter, you can purposely plan to have these Halloween leftovers. ("Oh Honey, really, I didn't have a choice. Look at all we had left! What else could I have done with them?") Or, if you still have tricker-treaters in your household, steal from their stash. :)
I'm told that we could expect around 1000 tricker-treaters this year. No kidding. I think I'm gonna ask for a raise.
Snickers Cookies
Ingredients:
- 1-1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 bag of Snickers Mini's or approximately 14 Snickers Fun Size candy bars, cut in half
Combine first four ingredients. Set aside. Cream together remaining ingredients (except the candy bars, of course). Stir in flour mixture until just mixed. Refrigerate dough.
Shape dough smoothly around each candy bar, making sure bar is completely covered. Place several inches apart onto ungreased baking sheet. (I still use a light coating of Pam, though.) Bake at 375 degrees for 10 minutes. Makes approximately 2 dozen cookies.
Thursday, October 3, 2013
Pumpkin Bread
One of my favorite things about moving into our new neighborhood is getting back into the swing of things with my tennis game. No pun intended. OK. Yes, pun intended. From day one, this special group of ladies made me feel so welcomed! Today was our first home match, and I learned that we provide snacks for the visiting team. What should I bring? Pressure's on! I decided to go with an oldie, but goodie, especially for this time of year: pumpkin bread. For family members, you'll notice that this recipe is already in the family cookbook.
One of Keely’s favorite foods is Panera Bread’s pumpkin muffins. So, I was determined to find a recipe that would duplicate them. Everything I tried wasn’t nearly as moist. This recipe, however, is as close as it gets. I’m not surprised, though, since it calls for 1-1/2 cups of oil! It’s so worth it. The chocolate chips are technically optional, but who would want to skip those?
In addition to having a variety of salty and sweet treats, I was told that we also provide drinks for the opposing team. Oh, and not just water. With a team name of Over Served, I wasn't surprised! :) I was hoping to share the recipe for Milk Punch. (Don't let the kid-friendly-sounding-name fool ya.) All of my new tennis buddies kept saying how wonderful it is. Apparently, it's an "Ole Miss thing." Unfortunately, our team captain who is known for this concoction was out of town. Darn!
We had a beautiful spread nonetheless:
If only I had selected a coordinating platter! This time of year, most people know my blood runneth orange. You think I'll ever get used to this red and black stuff? :)
Pumpkin Bread
Ingredients:
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips (optional).
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans.
Tips: For mini bread loaves, bake for 50 minutes.
For extra large muffins, bake for 25 minutes.
For regular size muffins, bake for 20 minutes.
For mini muffins, bake for 10 minutes.
One of Keely’s favorite foods is Panera Bread’s pumpkin muffins. So, I was determined to find a recipe that would duplicate them. Everything I tried wasn’t nearly as moist. This recipe, however, is as close as it gets. I’m not surprised, though, since it calls for 1-1/2 cups of oil! It’s so worth it. The chocolate chips are technically optional, but who would want to skip those?
In addition to having a variety of salty and sweet treats, I was told that we also provide drinks for the opposing team. Oh, and not just water. With a team name of Over Served, I wasn't surprised! :) I was hoping to share the recipe for Milk Punch. (Don't let the kid-friendly-sounding-name fool ya.) All of my new tennis buddies kept saying how wonderful it is. Apparently, it's an "Ole Miss thing." Unfortunately, our team captain who is known for this concoction was out of town. Darn!
We had a beautiful spread nonetheless:
If only I had selected a coordinating platter! This time of year, most people know my blood runneth orange. You think I'll ever get used to this red and black stuff? :)
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1-1/2 cups canola oil
- 1-1/2 cups (6 oz) semisweet chocolate chips (optional)
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips (optional).
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans.
Tips: For mini bread loaves, bake for 50 minutes.
For extra large muffins, bake for 25 minutes.
For regular size muffins, bake for 20 minutes.
For mini muffins, bake for 10 minutes.
Sunday, September 29, 2013
Superhero Saturday
Yesterday, my niece Amber (and Tim!) hosted the cutest Superhero party for their two adorable kids, Caleb (4) and Kelly Ann (2). Since their birthdays are separated by only a week, we celebrated both together. What a perfect theme! It was Keely's idea to wear a Superhero t-shirt:
My present to the kids (or maybe Amber?) was the French vanilla cupcakes with buttercream icing. I found these wrappers on Amazon. Pow! Bam! Zap! I didn't think about this at the time, but the kids creatively began wearing them as Superhero bracelets once they finished their treat. I always love a 2-for-1!
For drinks, you could have Kryptonite punch! or Hero H2O!
Without a doubt, though, the best part of the party was seeing all of the little ones enjoy their own Superhero cape. It was the perfect party favor! Honestly, I couldn't get them still enough to take pictures. I would have loved a group shot, but I knew it would be a futile attempt.
Kelly Ann's pink cape combined with a pink Superman t-shirt and pink tu-tu: it doesn't get any cuter than that! It wasn't hard at all to picture Keely running around in that outfit at two. (Oh wait, didn't she wear a tu-tu to the Taylor Swift concert last week? Do you ever grow out of wearing tu-tus?)
My present to the kids (or maybe Amber?) was the French vanilla cupcakes with buttercream icing. I found these wrappers on Amazon. Pow! Bam! Zap! I didn't think about this at the time, but the kids creatively began wearing them as Superhero bracelets once they finished their treat. I always love a 2-for-1!
All of the snacks fit perfectly with the Superhero theme: Energy Cakes! Wonder Dogs! Hero Sandwiches! Super Vision Sticks! Power Dip!
For drinks, you could have Kryptonite punch! or Hero H2O!
Without a doubt, though, the best part of the party was seeing all of the little ones enjoy their own Superhero cape. It was the perfect party favor! Honestly, I couldn't get them still enough to take pictures. I would have loved a group shot, but I knew it would be a futile attempt.
Kelly Ann's pink cape combined with a pink Superman t-shirt and pink tu-tu: it doesn't get any cuter than that! It wasn't hard at all to picture Keely running around in that outfit at two. (Oh wait, didn't she wear a tu-tu to the Taylor Swift concert last week? Do you ever grow out of wearing tu-tus?)
Happy birthday, sweet Caleb and Kelly Ann! :D
Friday, September 20, 2013
Alfresco Dining at the Carnton Plantation
Although Steve and I have only lived in Franklin for a short four weeks, we are already in love with this town. Live music while dining is everywhere! Our newest experience came last night. We enjoyed alfresco dining at the beautiful Carnton Plantation, sight of one of the monumental conflicts of the Civil War, the Battle of Franklin. A five course meal was served on vintage china next to the beautiful garden and live oak surrounding the historic home.
The night began with cocktails and appetizers. One appetizer consisted of biscuits topped with apple butter and goat cheese. I would have never thought of that combination, but it was wonderful. Now I'm thinking this is another way to enjoy Mom's homemade apple butter. There's no sense in saving it for breakfast anymore!
The other appetizer was a wonderful twist to traditional barbecue. It was served on sweet potato cornbread cakes, topped with pickles. Yum!
A charming espresso and coffee bar was also available:
Now for the rest of the menu:
First course: Fire roasted tomato sweet corn bisque with country ham dust
Second course: A salad of baby spinach greens, beets, red onions and cranberries with a maple mustard vinaigrette, spiced pumpkin seeds and crumbled feta
Third course: Barbecue spiced gulf shrimp with white cheddar Anson Mills grits (my favorite!)
Fourth course: Smoked beef brisket, braised collards, turnips puree and pickled root vegetables. (The vegetables were so bad that I had to contain my giggles!)
Fifth course: Jack Daniel's pecan pie, whiskey creme fraiche, Olive & Sinclair chocolate (Steve's favorite course. Not even close.)
Open air. Full moon. Live music. Diverse crowd. Good food. Great conversation. Magnificent landscape. Rich history. What a fun experience!
 |
A charming espresso and coffee bar was also available:
Now for the rest of the menu:
First course: Fire roasted tomato sweet corn bisque with country ham dust
Second course: A salad of baby spinach greens, beets, red onions and cranberries with a maple mustard vinaigrette, spiced pumpkin seeds and crumbled feta
Third course: Barbecue spiced gulf shrimp with white cheddar Anson Mills grits (my favorite!)
Fourth course: Smoked beef brisket, braised collards, turnips puree and pickled root vegetables. (The vegetables were so bad that I had to contain my giggles!)
Fifth course: Jack Daniel's pecan pie, whiskey creme fraiche, Olive & Sinclair chocolate (Steve's favorite course. Not even close.)
Open air. Full moon. Live music. Diverse crowd. Good food. Great conversation. Magnificent landscape. Rich history. What a fun experience!
Saturday, August 10, 2013
Unbelievably Moist Red Velvet Cake
Although we started Keely's birthday this summer with some extra-special birthday cake pancakes, that sure didn't stop me from making her a birthday cake, too. Keely's request, not surprisingly, was red velvet cake. Red Velvet Anything has been a favorite of hers since I can remember. So, I set out on a mission to find the best recipe. Mission accomplished!
There are several key features about this recipe that truly distinguishes it from others I have had:
1. It has hot coffee in the batter, which intrigued me. As a result, it is the most unbelievably moist red velvet cake I've ever had.
2. It has two layers of chocolate ganache. I know all red velvet cake has cocoa, but rarely can I actually taste the chocolate flavor. The chocolate ganache is hardly visible, but packs the perfect punch of chocolate.
3. The frosting is lighter and fluffier. Yes, it still contains cream cheese, but it isn't the extremely dense, thick frosting found on most red velvet cakes. This one is made with whipped heavy cream. The real stuff. And, so worth it.
Needless to say, the birthday girl was quite pleased. I knew then that this will be my go-to recipe for other special occasions. Speaking of special occasions . . .
Dad turned 77 a couple of weeks ago. He continues to be in great health and working full time. Unfortunately, I had to miss his birthday as I was watching Steve and his brother play tennis in the national Senior Olympics in Cleveland, Ohio. How can I possibly make it up to him? Unbelievably moist red velvet cake to the rescue. We're getting ready to head to Knoxville and continue his celebration. I'm counting on him enjoying this special cake as much as Keely did.
Now, if only I can get someone to make this for me on my birthday! :)
Unbelievably Moist Red Velvet Cake
Ingredients for the chocolate ganache:
Directions:
Preheat oven to 325 degrees.
Begin by making the chocolate ganache. Heat whipping cream and chocolate squares in the microwave for 1 minute. Do not boil.
Stir until smooth. Refrigerate to cool and thicken.
Now prepare the cake layers. Whisk the first five dry ingredients and set aside. In a mixing bowl, blend together the remaining ingredients. Add dry ingredients. Blend well. The batter will be quite runny. Pour into two greased and floured 9" cake pans. ( I just use Baker's Joy.) Bake at 325 degrees for 25-30 minutes. Do not over bake. Cool completely.
Spread half of the chocolate ganache on each cake layer. Refrigerate to set before frosting.
Prepare the frosting. Blend the cream cheese and confectioners sugar until smooth. Set aside.
Whip the heavy cream until thick and fluffy. Do not over beat. Fold whipped cream into cream cheese mixture until thoroughly mixed. Use about 1 cup of frosting to spread on the bottom cake layer, then top with the other cake layer. Use the rest of the frosting to ice the whole cake.
Enjoy!
Source: Adapted from Adora's Box
There are several key features about this recipe that truly distinguishes it from others I have had:
1. It has hot coffee in the batter, which intrigued me. As a result, it is the most unbelievably moist red velvet cake I've ever had.
2. It has two layers of chocolate ganache. I know all red velvet cake has cocoa, but rarely can I actually taste the chocolate flavor. The chocolate ganache is hardly visible, but packs the perfect punch of chocolate.
3. The frosting is lighter and fluffier. Yes, it still contains cream cheese, but it isn't the extremely dense, thick frosting found on most red velvet cakes. This one is made with whipped heavy cream. The real stuff. And, so worth it.
Needless to say, the birthday girl was quite pleased. I knew then that this will be my go-to recipe for other special occasions. Speaking of special occasions . . .
Dad turned 77 a couple of weeks ago. He continues to be in great health and working full time. Unfortunately, I had to miss his birthday as I was watching Steve and his brother play tennis in the national Senior Olympics in Cleveland, Ohio. How can I possibly make it up to him? Unbelievably moist red velvet cake to the rescue. We're getting ready to head to Knoxville and continue his celebration. I'm counting on him enjoying this special cake as much as Keely did.
Now, if only I can get someone to make this for me on my birthday! :)
Unbelievably Moist Red Velvet Cake
Ingredients for the chocolate ganache:
- 1/2 cup heavy whipping cream
- 2 baking chocolate squares (56 g total)
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cocoa
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1-2 oz red food coloring
- 1 teaspoon white vinegar
- 1/2 cup prepared, plain hot coffee
- 2 (8 oz) packages of cream cheese, room temperature
- 1-1/2 cups confectioners sugar
- 1-1/3 cup heavy whipping cream
Directions:
Preheat oven to 325 degrees.
Begin by making the chocolate ganache. Heat whipping cream and chocolate squares in the microwave for 1 minute. Do not boil.
Stir until smooth. Refrigerate to cool and thicken.
Now prepare the cake layers. Whisk the first five dry ingredients and set aside. In a mixing bowl, blend together the remaining ingredients. Add dry ingredients. Blend well. The batter will be quite runny. Pour into two greased and floured 9" cake pans. ( I just use Baker's Joy.) Bake at 325 degrees for 25-30 minutes. Do not over bake. Cool completely.
Spread half of the chocolate ganache on each cake layer. Refrigerate to set before frosting.
Prepare the frosting. Blend the cream cheese and confectioners sugar until smooth. Set aside.
Whip the heavy cream until thick and fluffy. Do not over beat. Fold whipped cream into cream cheese mixture until thoroughly mixed. Use about 1 cup of frosting to spread on the bottom cake layer, then top with the other cake layer. Use the rest of the frosting to ice the whole cake.
Enjoy!
Source: Adapted from Adora's Box
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