tag:blogger.com,1999:blog-52671526035313932022024-03-12T21:12:36.703-07:00themessmakerbakerVicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-5267152603531393202.post-84703114238512684792012-01-31T18:22:00.000-08:002012-01-31T18:22:44.658-08:00{ one of my FAVORITE kitchen items }<iframe allowtransparency="true" frameborder="0" id="twttrHubFrame" name="twttrHubFrame" scrolling="no" src="http://platform.twitter.com/widgets/hub.1326407570.html" style="height: 10px; position: absolute; top: -9999em; width: 10px;" tabindex="0"></iframe>Good evening friends. Sorry it's been so long since I've posted. As most of you know I have 3 young children at home and well, blogging cannot be a priority at this point in my life. Although I have baked in the recent, I haven't taken any photos and if you are like me, you prefer recipes with photos vs. none. Hopefully in the next few weeks I will have some new recipe ideas to share with you. <br />
<br />
I wanted to share one of my favorite kitchen items with you... The Vitamix blender. There is no better blender out there, I'm just sure of it! Now I know this is pricey, but it has been worth every dollar in my humble opinion.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://images-p.qvc.com/is/image/k/41/k30741.002?$uslarge$" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="http://images-p.qvc.com/is/image/k/41/k30741.002?$uslarge$" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This machine is amazing! Not only does it make smoothies (which seem to be all the rage right now), but it also makes hot soup, ice cream, blended drinks, salsa, bread dough, and peanut butter. Plus, a ton of other recipes. Not sure if they still use, but in the past I know Starbucks used for their blended drinks and you know how yummy those are! Of course they used the professional size, but I promise this machine is just as good. We use to make fruit/vege smoothies at least 5 out of 7 days per week. I love broccoli cheese soup done in the vitamix as well. My son was allergic to eggs for a few years so we always made our ice cream in this because the recipe was egg free and takes 45 seconds from start to finish for yummy ice cream! We purchased ours from QVC.com, but they are currently sold out and tend to stay that way except when they have as their special value of the day. The Vitamix has a 5 year warranty and is made right here in the great state of OHIO! And be forewarned that this sounds like a small plane taking off in your kitchen! The motor is that powerful! Here is their website if you would like to check them out:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span id="opE_img"><a href="http://vitamix.com/">http://vitamix.com/</a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span>They have a lot of great recipes on their website, but you will also receive a great cookbook with the purchase of the Vitamix. I know they sell refurbished machines on their website as well and still offer a warranty on them, which may be more cost effective. QVC is great because when they have as their special value of the day, they offer on an easy-pay plan, which makes it more affordable for most people. There are a ton of reviews on their website as well the will reassure you of just how great this blender really is! </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span><a href="http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.K36187.desc.Vitamix-Creations-GC-64oz-Variable-Speed-BlendingMachine">http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.K36187.desc.Vitamix-Creations-GC-64oz-Variable-Speed-BlendingMachine</a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="sb_overlay sb_close" id="sb_overlay" style="display: none;"></div><div id="sb_popup" style="display: none;"><div id="sb_content"><h3 class="sb_handle"><span class="sb_four">Email to a Friend</span><span class="sb_three">Share This Link</span></h3><div id="sb_details"><form action="/" id="sb_form" method="get" name="sb_share"><input id="share_id" name="share_id" type="hidden" value="" /><div id="sb_short_url"><span class="sb_label">Copy this link and paste anywhere:</span> <span id="url_box_clippy">Loading <img alt="loading animation" src="http://conversion.buddymedia.com/images/dots16.gif" /></span></div><div id="sb_email_box"><label for="sb_to_emails" id="sb_to_emails_label">To:<span class="sb_error" id="toError"> Please check address</span></label><textarea id="sb_to_emails" name="sb_to_emails" style="color: #bababa;">john.doe@<span style="background: yellow;" class="goog-spellcheck-word">gmail</span>.com, <span style="background: yellow;" class="goog-spellcheck-word">jane</span>.doe@yahoo.com</textarea><div id="sb_from_one"><label for="sb_from_email" id="sb_from_email_label">From: <span class="sb_help">(email address)</span><span class="sb_error" id="fromEmailError"> Please check address</span></label><input id="sb_from_email" name="sb_from_email" type="text" /></div><div id="sb_from_two"><label for="sb_from_name" id="sb_from_name_label">From: <span class="sb_help">(your name)</span><span class="sb_error" id="fromNameError"> Please add name</span></label><input id="sb_from_name" name="sb_from_name" type="text" /></div></div><label for="sb_friends_list" id="sb_friends_list_label">Post to Wall:<span class="sb_error" id="friendError"> Please choose a friend</span></label><div id="sb_post_list"><input id="sb_friends_list" name="sb_friends_list" type="text" value="" /></div><input id="sb_friend_id" type="hidden" /><div id="sb_user_image"><img src="" /></div><div id="sb_user"><a href="http://www.blogger.com/" id="sb_user_id"></a></div><label for="sb_message" id="sb_message_label">Message: <span class="sb_help">(optional)</span></label><textarea id="sb_message" name="sb_message" style="color: #bababa;">Say something about this...</textarea><span id="sb_counter">0</span></form><h4 id="sb_success_msg">Your Tweet has been posted!</h4><div class="sb_preview" id="sb_follow"><div id="sb_follow_acc"></div><div class="sb_img" id="sb_follow_img"><img id="sb_follow_avatar" src="" /></div><div id="sb_profile"></div><a href="http://www.blogger.com/post-create.g?blogID=5267152603531393202#" id="sb_follow_user"></a></div><div class="sb_preview" id="sb_preview"> <span id="sb_preview_icon"></span><div class="sb_img" id="sb_prod_img"><img src="" width="100" /></div><div id="sb_prod_description"> <span class="sb_title" id="sb_prod_title"></span> <span class="sb_branding" id="sb_prod_caption"></span><div id="sb_description"></div></div><div class="sb_clear"></div></div><div class="sb_clear"></div></div><div id="sb_share_button_container"><div class="sb_sharediv" id="sb_sharediv"><span class="sb_thanks" id="sb_email_thanks" style="display: none;">Sent!</span><span class="sb_thanks" id="sb_link_thanks" style="display: none;">Copied!</span><a href="" id="sb_share_link"></a><span id="sb_share_flash_container" style="display: none;"><a href="http://get.adobe.com/flashplayer/" id="sb_share_flash_link" target="_blank"><img border="0" height="28" src="http://www.adobe.com/images/shared/download_buttons/get_adobe_flash_player.png" /></a></span></div><div id="sb_canceldiv"><a class="sb_close" href="" id="sb_cancel_link"></a></div><div id="sb_power"><span>powered by </span><a href="http://spinback.com/" title="spinback"></a></div></div></div></div>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com2tag:blogger.com,1999:blog-5267152603531393202.post-47370372080454291842011-09-27T13:49:00.000-07:002011-09-27T13:49:46.202-07:00Crock-pot Apple Butter<div style="margin: 0px auto 10px; text-align: center;"><a href="http://4.bp.blogspot.com/-OwEVZj5PEQU/TnTiot9fgzI/AAAAAAAAASo/TCUhJyu3nsc/s1600/food%2521%2B112-1.JPG"><img alt="" border="0" height="427" src="http://4.bp.blogspot.com/-OwEVZj5PEQU/TnTiot9fgzI/AAAAAAAAASo/TCUhJyu3nsc/s640/food%2521%2B112-1.JPG" width="640" /></a> </div><div style="clear: both; text-align: center;"><br />
Happy 1st official week of Fall! This past week we made apple butter, apple jelly, and marshmallow fluff to prepare for the upcoming holiday seasons. Today's recipe is super simple and one of my favorites. Do you have any favorite fall recipes? If so, please share!<br />
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<strong><span style="font-size: large;">{ Crock-pot Apple Butter }</span></strong><br />
<br />
<em><strong>Ingredients:</strong></em><br />
<br />
3 lb apples- I used Honey Crisp, but original recipe calls for Granny Smith<br />
4 cups sugar<br />
1 tbs cinnamon<br />
1 tsp nutmeg<br />
<br />
<strong><em>Directions:</em></strong><br />
<br />
Peel, core, and chop apples until equals 3 lbs weighed. Place in crock-pot. Should fit in a 6 qt. or larger crockpot. Add sugar, cinnamon, and nutmeg. Stir until mixed through. Cook on high for 3 hours. Reduce crockpot to low heat and cook an additional 6-7 hours. Make sure you stir throughout the day or you may burn it. About 10 minutes before butter is done, wash your jars in hot, soapy water. When done rinsing put directly into a heated 300* oven to get nice and hot for about 10 minutes. Boil your lids (must be new, cannot be used or may not seal properly). Remove hot jars from oven, put hot butter in hot jars, put lids and rings on, and screw tight. Then flip for 1 minute and then flip upright and wait for the ping. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-v6iWUbI8vUk/ToIXCEeiGRI/AAAAAAAAASs/WXmBLYJo1mU/s1600/food%2521+108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kca="true" src="http://4.bp.blogspot.com/-v6iWUbI8vUk/ToIXCEeiGRI/AAAAAAAAASs/WXmBLYJo1mU/s320/food%2521+108.JPG" width="213" /></a></div>Cover with a towel over night and make sure you let sit for 24 hrs. Yum!<br />
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<div class="mbl notesBlogText clearfix"><div>Here is the link to original recipe: http://www.ehow.com/how_4734966_crock-pot-apple-butter.html<br />
Any questions, just ask. </div></div></div>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com0tag:blogger.com,1999:blog-5267152603531393202.post-62664471025157888542011-08-31T08:49:00.000-07:002011-08-31T08:49:00.596-07:00{ Zucchini Bread Sandwich Cookies }<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SOggR_wPAeE/Tl5UtVe9odI/AAAAAAAAASI/FT6H3vI0epI/s1600/cookies+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-SOggR_wPAeE/Tl5UtVe9odI/AAAAAAAAASI/FT6H3vI0epI/s640/cookies+008.JPG" width="640" xaa="true" /></a></div><br />
Good morning friends! It's been a while... Sorry for the laps in blogging. Did you plant a garden this summer? We did, but ours didn't do so great. One crop that seems to always survive, though, is the zucchini. We have tried a few different new recipes this summer with the zucchini and this one turned out great. I actually found this recipe in an old issue of "Martha Stewart Living" magazine. It's kind of a variation on a "Little Debbie" cookie. I hope you enjoy! My kids all loved and I think my husband liked too.<br />
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<div style="text-align: center;"><strong><span style="font-size: large;">Zucchini Bread Sandwich Cookies</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>Ingredients:</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 cup all-purpose flour</div><div style="text-align: center;">1 1/4 teaspoons ground cinnamon</div><div style="text-align: center;">1/2 teaspoon baking soda</div><div style="text-align: center;">1/2 teaspoon baking powder</div><div style="text-align: center;">Coarse salt</div><div style="text-align: center;">1 1/2 sticks unsalted butter, room temperature</div><div style="text-align: center;">1/2 cup granulated sugar</div><div style="text-align: center;">1/2 cup packed light-brown sugar</div><div style="text-align: center;">1 large egg</div><div style="text-align: center;">1/2 teaspoon pure vanilla extract</div><div style="text-align: center;">1 cup finely grated zucchini</div><div style="text-align: center;">1 cup old-fashioned rolled oats</div><div style="text-align: center;">1/2 cup chopped toasted walnuts (We didn't add these due to nut allergy)</div><div style="text-align: center;">8 ounces cream cheese, room temperature (I used reduced fat)</div><div style="text-align: center;">1 cup confectioners' sugar, sifted (I'm lazy and don't sift)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>Directions:</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1. Preheat oven to 350*. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3. Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">4. Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AEYd8wuYZeQ/Tl5XOQdWrDI/AAAAAAAAASQ/mTBHvgDRl6o/s1600/cookies+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-AEYd8wuYZeQ/Tl5XOQdWrDI/AAAAAAAAASQ/mTBHvgDRl6o/s400/cookies+001.JPG" width="400" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Have a great day!</div><div style="text-align: center;"><br />
</div>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com0tag:blogger.com,1999:blog-5267152603531393202.post-82652686397469264322011-07-30T19:48:00.000-07:002011-07-30T19:50:56.560-07:00{ Bread }<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GP1SwioMfuM/TjTAi2KH41I/AAAAAAAAAR4/-1ouWfE7LfM/s1600/bread+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-GP1SwioMfuM/TjTAi2KH41I/AAAAAAAAAR4/-1ouWfE7LfM/s400/bread+009.JPG" t$="true" width="400" /></a></div><br />
Oh how I loooooove bread! And butter. REAL butter! For years I never made homemade yeast breads because the thought of kneading dough scarred me. Over kneading, under kneading, adding too much flour, not enough flour! All of those reasons have deterred me over the years. Thankfully not long ago, 2 people put their scientific and culinary skills together and wrote an amazing cookbook. A few years after that, they added another cookbook that revised their original recipe into a healthier version. The original book is "Artisan Bread in 5 Minutes Per Day". I LOVE THIS COOKBOOK! This book has revolutionized the art of bread baking. It is so unbelievably easy!! Another bonus in baking your own bread is the cost. At less than 50 cents per loaf, it will definitely save you some "dough"! Also, isn't it nice to be able to actually pronounce the ingredient list in the food you are eating? I am going to give you a link to their youtube video because the first batch I made was easy, but had I seen this video 1st would have been even easier! Plus the authors are the ones in the video and they help you realize how easy this recipe is.<br />
<br />
<div style="text-align: center;"><a href="http://www.youtube.com/watch?v=JFJZPm-_2-M"><span style="color: blue;">http://www.youtube.com/watch?v=JFJZPm-_2-M</span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Now that you've seen the video and realize just how easy it is, here is a link to both cookbooks. I love them both and have made several recipes from each. I even made the pita bread in the first book and it was so easy and so tasty! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7I6hoLI2qXI/TjTA0oYMJdI/AAAAAAAAAR8/bIFHahOCA1c/s1600/bread+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-7I6hoLI2qXI/TjTA0oYMJdI/AAAAAAAAAR8/bIFHahOCA1c/s400/bread+013.JPG" t$="true" width="400" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Both books found on amazon.com</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=themessmakerb-20&o=1&p=8&l=bpl&asins=0312362919&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: right; height: 240px; padding-right: 10px; padding-top: 5px; width: 297px;"></iframe></div><div style="text-align: center;"><iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=themessmakerb-20&o=1&p=8&l=bpl&asins=0312545525&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: right; height: 241px; padding-right: 10px; padding-top: 5px; width: 168px;"></iframe></div>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com1tag:blogger.com,1999:blog-5267152603531393202.post-54178854359467117742011-05-15T11:44:00.000-07:002011-05-15T11:50:41.102-07:00Big Ol' Mess!<div style="margin: 0px auto 10px; text-align: center;"><a href="http://4.bp.blogspot.com/-ifBpaWoWiPo/TdASZhj3_rI/AAAAAAAAAPk/X6bo-Uvj87w/s1600/food%2B008.JPG"><img alt="" border="0" height="320" src="http://4.bp.blogspot.com/-ifBpaWoWiPo/TdASZhj3_rI/AAAAAAAAAPk/X6bo-Uvj87w/s640/food%2B008.JPG" width="640" /></a> </div><div style="clear: both; text-align: center;">Do you like it hot and spicy? If so, this is a recipe for you! This is a recipe my husband found in a Marlboro (yes, the smokes) cookbook at the fire station. It really has a kick so be prepared. We love jalapenos here on the "Miller Ranch" so it has become one of our new favorites. Speaking of jalapenos, I will be so excited when our jalapenos are ready for harvesting out of the garden. We canned "jalapeno salsa" a few years ago that was soooo good and I can't wait to share the recipe with you this summer. Anyways, on to the recipe at hand~</div><div style="clear: both; text-align: center;"></div><div style="clear: both; text-align: center;"><strong><span style="font-family: "Courier New", Courier, monospace; font-size: large;">{ Big Ol' Mess }</span></strong></div><div style="clear: both; text-align: center;"></div><div style="clear: both; text-align: center;"><strong><span style="font-family: Courier New;">Ingredients:</span></strong></div><div style="clear: both; text-align: center;"></div><div style="clear: both; text-align: center;"><span style="font-family: Courier New;">12 ounce jar of sweet & sour sauce</span></div><div style="clear: both; text-align: center;"><span style="font-family: Courier New;">1 green bell pepper, chopped & seeded</span></div><div style="clear: both; text-align: center;"><span style="font-family: Courier New;">3 jalapenos, chopped & seeded</span></div><div style="clear: both; text-align: center;"><span style="font-family: Courier New;">1/4 cup Tobasco sauce</span></div><div style="clear: both; text-align: center;"><span style="font-family: Courier New;">1 pound smoked sausage, diced</span></div><div style="clear: both; text-align: center;"><span style="font-family: Courier New;">1 small onion diced</span></div><div style="clear: both; text-align: center;"><span style="font-family: Courier New;">6 cups prepared white rice</span></div><div style="clear: both; text-align: center;"></div><div style="clear: both; text-align: center;"><span style="font-family: Courier New;"><strong>Directions:</strong></span></div><div style="clear: both; text-align: center;"></div><div style="clear: both; text-align: center;"><span style="font-family: Courier New;">Preheat oven to 350*. Combine all ingredients, except white rice, in bowl and stir until combined. Pour into a greased 9 x 13 baking dish and cover. Bake for 45 minutes.</span></div><div style="clear: both; text-align: center;"></div><div style="clear: both; text-align: center;"><span style="font-family: Courier New;">While "Mess" baking, make rice per package directions. Serve "Mess" over prepared rice. Enjoy!</span></div>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com1tag:blogger.com,1999:blog-5267152603531393202.post-32835375315581019782011-05-13T13:23:00.000-07:002011-05-13T13:24:09.840-07:00Buttery Coffee Cake<div style="margin: 0px auto 10px; text-align: center;"><a href="http://1.bp.blogspot.com/-PUIB7hZmcCs/Tc2JOY6w1ZI/AAAAAAAAAO4/3f1cTqsMwI0/s1600/coffee%2Bcake%2B116.JPG"><img alt="" border="0" height="552" src="http://1.bp.blogspot.com/-PUIB7hZmcCs/Tc2JOY6w1ZI/AAAAAAAAAO4/3f1cTqsMwI0/s640/coffee%2Bcake%2B116.JPG" width="640" /></a> </div><div style="clear: both; text-align: center;">Good Friday afternoon! Yea, Blogger is finally back up! Sorry to keep you waiting for a new recipe post. Between my personal schedule being hectic this past week and then Blogger going down, it's been a while, so "HELLO"!</div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;">Today's recipe is a new favorite of mine. I made this coffee cake last weekend for our Mother's Day brunch and it was a huge hit! How can a recipe with 3 sticks of butter in it not be good?! Did I mention there are also 2 sticks of cream cheese and a few cups of sugar. This is definitely a treat, but well worth it. I hope you enjoy as much as we did. </div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;"><strong><em><u><span style="font-size: large;">Buttery Coffee Cake</span></u></em></strong></div><div style="clear: both; text-align: center;"><br />
</div><h2 style="clear: both; text-align: center;"><span style="color: #666666; font-size: small;">Ingredients:</span></h2><h2 style="clear: both; text-align: center;"><span style="color: #666666; font-size: small;">Cake</span></h2><div style="clear: both; text-align: center;">1 cup butter</div><div style="clear: both; text-align: center;">1 cup sugar</div><div style="clear: both; text-align: center;">2 eggs</div><div style="clear: both; text-align: center;">1/4 cup sour cream</div><div style="clear: both; text-align: center;">2 cups flour</div><div style="clear: both; text-align: center;">2 teaspoons baking powder</div><div style="clear: both; text-align: center;">1/2 teaspoon salt</div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;"><strong>Filling</strong></div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;">2 (8 oz. packages) cream cheese, softened</div><div style="clear: both; text-align: center;">1 egg yolk</div><div style="clear: both; text-align: center;">1 cup sugar</div><div style="clear: both; text-align: center;">1 teaspoon vanilla</div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;"><strong>Topping</strong></div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;">1/2 cup sugar</div><div style="clear: both; text-align: center;">1 cup flour</div><div style="clear: both; text-align: center;">1/2 cup butter, softened</div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;"><strong>Directions:</strong></div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;">Preheat oven to 350* and set oven rack on lowest setting. Grease a 9 x 13 baking pan. </div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;">Cream butter with sugar for 3 minutes. Add eggs and sour cream and mix an additional 3 minutes.</div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;">In a separate bowl, sift flour, baking powder, and salt. Add the flour mixture to the creamed mixture and beat well until combined. Batter will be thick.</div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;">Spread half of the batter in prepared baking pan. </div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;">In another bowl, cream together all filling ingredients until smooth, then carefully spread over the cake batter.</div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;">Spoon the remaining cake batter over the top of the cream cheese filling. It will be more like dotting tablespoons of batter on top of the filling.</div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;">Mix all topping ingredients in a bowl and sprinkle evenly over cake.</div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;">Bake for 50-55 minutes or until middle feels set.</div><div style="clear: both; text-align: center;"><br />
</div><div style="clear: both; text-align: center;"><em><strong><span style="color: #666666;">It is sooooo good. I cannot wait for you to try because I know you will love!</span></strong></em></div><h2 style="clear: both; text-align: center;"><span style="font-size: small;"></span> <span style="font-size: x-small;">Original recipe can be found at food.com</span></h2>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com0tag:blogger.com,1999:blog-5267152603531393202.post-74705260328275013792011-05-03T11:22:00.000-07:002011-05-03T11:31:59.900-07:00White Chocolate & Cranberry Cookies<div style="margin: 0px auto 10px; text-align: center;"><a href="http://4.bp.blogspot.com/-LYh_DlTpTNE/TcBCpO5RdfI/AAAAAAAAAOo/Ym1PRB4cHpo/s1600/cookies%2B016.JPG"><img alt="" border="0" height="427" src="http://4.bp.blogspot.com/-LYh_DlTpTNE/TcBCpO5RdfI/AAAAAAAAAOo/Ym1PRB4cHpo/s640/cookies%2B016.JPG" width="640" /></a> </div><div style="clear: both; text-align: center;"></div><div style="clear: both; text-align: center;">These are my all time favorite cookie. Or at least they are my favorite that I actually bake. I have a few other favs, but none of which I make. I found this recipe online back before Christmas and have baked numerous times since. I also just realized when I baked these this morning that I could make them egg free for my son. There is zero difference in taste between the recipe with egg and the egg substitute I used in this recipe. I was really excited they still tasted as good because now I won't have to bake 2 separate batches. Yea for less mess! Do you have a favorite cookie, if so, send the recipe my way, I would love to try! Have a great Tuesday!<br />
<br />
</div><div style="clear: both; text-align: center;"></div><div style="clear: both; text-align: center;"><strong><u><span style="font-size: large;">White Chocolate & Cranberry Cookies</span></u></strong><br />
<br />
<strong>Ingredients:</strong></div><div style="clear: both; text-align: center;"><br />
1/2 cup butter, softened<br />
1/2 cup packed brown sugar<br />
1/2 cup white sugar<br />
1 egg<br />
1 tablespoon brandy/vanilla<br />
1 1/2 cups all-purpose flour<br />
1/2 teaspoon baking soda<br />
3/4 cup white chocolate chips (my favorite are <strong>Ghirardelli</strong>)<br />
1 cup dried cranberries</div><div class="plaincharacterwrap ingredient" style="text-align: center;"><br />
</div><div class="plaincharacterwrap ingredient" style="text-align: center;"><strong>Directions:</strong></div><div class="plaincharacterwrap ingredient" style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="plaincharacterwrap break">Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="plaincharacterwrap break">In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="plaincharacterwrap break">Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="plaincharacterwrap break"><strong>Egg Substitute:</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="plaincharacterwrap break">1 1/2 tablespoon oil</span></div><div style="text-align: center;"><span class="plaincharacterwrap break">1 1/2 tablespoon water (can add 1/4 tablespoon more if too dry)</span></div><div style="text-align: center;"><span class="plaincharacterwrap break">1 tsp baking powder</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="plaincharacterwrap break">Mix together and add in place of 1 egg in any baked recipe. Wouldn't recommend in baked good that require more than 2-3 eggs. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="plaincharacterwrap break"><em><strong>Enjoy!!</strong></em></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com1tag:blogger.com,1999:blog-5267152603531393202.post-27127655406866932972011-04-24T12:19:00.000-07:002011-04-24T12:19:45.307-07:00German Chocolate Cake<div style="margin: 0px auto 10px; text-align: center;"><a href="http://4.bp.blogspot.com/-JcUOwLTGvOk/TbRau4FCbdI/AAAAAAAAANc/KJNkiW_aT8A/s1600/cake%2B021.JPG"><img alt="" border="0" height="427" src="http://4.bp.blogspot.com/-JcUOwLTGvOk/TbRau4FCbdI/AAAAAAAAANc/KJNkiW_aT8A/s640/cake%2B021.JPG" width="640" /></a> </div><div style="clear: both; text-align: center;"><br />
Ahhh, German Chocolate Cake. This is my dad's favorite cake. His birthday was at the beginning of the month, but he and my mom came to lunch today, so we decided to celebrate a little late with this rich dessert.<br />
This cake is not difficult to make, but definitely isn't a cake you can throw together quickly, so keep that in mind if you decide to bake. I never liked this cake as a child, but now that I make it and can chop the nuts super small, I actually really love it! I am not a huge fan of nuts mixed in my food. Love them alone, but don't want them in my food until pulverized to little pieces. This way I can still add the flavor without the interruption of the big nut in every bite. Weird, I know! Anyways, I use the recipe from the "Better Homes And Garden" cookbook. It is one of my favorite cookbooks and without a doubt, I use almost every week.<br />
<br />
<strong><u><span style="font-size: large;">German Chocolate Cake</span></u></strong><br />
<br />
<strong>Cake Ingredients:</strong><br />
<br />
3 eggs<br />
2/3 cup butter, softened<br />
1 1/2 cups all-purpose flour<br />
3/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 4-ounce package sweet baking chocolate<br />
1 cup sugar<br />
1 teaspoon vanilla<br />
3/4 cup buttermilk/sour milk<br />
<br />
<strong>Frosting Ingredients:</strong><br />
<br />
1 egg<br />
5-ounce can evaporated milk<br />
2/3 cup sugar<br />
1/4 cup butter<br />
1 1/3 cups flaked coconut<br />
1/2 cup chopped pecans<br />
<br />
<strong>Directions:</strong><br />
<br />
Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour 2- 8 or 9 inch round cake pans. Set pans aside. In a medium bowl stir together flour, baking soda, and salt; set aside.<br />
<br />
In a small saucepan combine chocolate and 1/3 cup water. Cook and stir over low heat until chocolate is melted; cool.<br />
<br />
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating until well combined. Scrape sides of bowl; continue beating for 2 minutes. Beat in egg yolks 1 at a time, beating well after each addition (about 1 minute total). Beat in cooled chocolate mixture and vanilla. Alternately add flour mixture and buttermilk to butter mixture; beat on low speed after each addition until combined. <br />
<br />
Thoroughly wash the beater. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold egg whites into the batter. Spread batter into the prepared pans.<br />
<br />
Bake in a 350* oven for 20-25 minutes for 9-inch pans, 25-30 minutes for 8-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Spread cold coconut-pecan frosting over the top of each cake; stack the layers.<br />
<br />
<strong>Frosting Directions:</strong><br />
<br />
In a medium saucepan slightly beat 1 egg. Stir in one 5-ounce can evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat for 6-8 minutes or until thickened and bubbly. Remove from heat; stir in 1 1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.<br />
<br />
<em>*I actually double the frosting recipe so I can frost the sides of cake as well. Per the cookbook, they just frost the bottom layer, then put top layer cake on, then layer the top with frosting. I usually have frosting left over when I double the recipe. I put the extra frosting in a bowl and sit with a spoon and eat each and every last drop of the frosting. I then wash down with a big mug of coffee. </em><br />
<br />
The "Better Homes & Garden" cookbook can be found at amazon.com or your local library.<br />
<br />
<span><iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=themessmakerb-20&o=1&p=8&l=bpl&asins=0470556862&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: right; height: 245px; padding-right: 10px; padding-top: 5px; width: 371px;"></iframe></span><br />
<br />
</div>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com1tag:blogger.com,1999:blog-5267152603531393202.post-68720762726002729462011-04-17T18:23:00.000-07:002011-04-19T20:05:19.658-07:00Mocha Walnut Wonder Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1lPqPiaAVXA/TauO3bI4S1I/AAAAAAAAANA/EkELAB7mBnA/s1600/muffin+035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" r6="true" src="http://4.bp.blogspot.com/-1lPqPiaAVXA/TauO3bI4S1I/AAAAAAAAANA/EkELAB7mBnA/s400/muffin+035.JPG" width="400" /></a></div><br />
<br />
<div style="text-align: center;"><strong><em>"Coffee makes it possible to get out of bed, but chocolate makes it worthwhile."</em></strong></div><div style="text-align: center;"><br />
</div>Today has been long... I have a trying 2-yr old (almost 3) little man that has really been a wreck lately. He is making us slightly crazy. Of course this has nothing to do with the recipe I am sharing today, but it was a good excuse to bake something chocolaty! I bought the "Morning Food" cookbook a few years back because we love breakfast food. This cookbook has recipes for everything from muffins to eggs to breakfast cookies! I have tried several recipes and have loved them all. I love a good cup of coffee with something chocolaty and this recipe ties both flavors into one muffin. The added health benefit is that half of the flour in this recipe is whole wheat. I imagine you could even tweak the flour ratio and use more wheat then white if you don't mind a grainier texture. I also used crushed pecans in place of the walnuts the recipe called for. I'm sure walnuts would be great too, I just didn't have any on hand. I hope you have a great week ahead!<br />
<br />
<br />
<br />
<strong><u><span style="font-size: large;">Mocha Walnut Wonder Muffins</span></u></strong><br />
<br />
<strong>Ingredients:</strong><br />
<br />
3 large eggs<br />
3/4 cup canola oil<br />
1 cup buttermilk<br />
1/2 cup strong black coffee<br />
1 teaspoon vanilla extract<br />
1/3 cup cocoa (sifted, then measured)<br />
1 1/2 cups white flour<br />
1 1/4 cups whole wheat flour<br />
1 cup firmly packed brown sugar<br />
1/2 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 cup chopped walnuts/pecans<br />
1 cup semisweet chocolate chips (I used 3/4 cup mini chips)<br />
<br />
<strong>Directions:</strong><br />
<br />
Preheat oven to 375* F.<br />
<br />
Combine the eggs, oil, buttermilk, coffee, and vanilla, and set aside.<br />
<br />
Sift the rest of the ingredients, except for the nuts and chocolate chips, into a separate bowl. Add the nuts and chocolate chips, and stir. Add the dry mixture to the wet and mix quickly, just until blended. Please do not dawdle and do not over mix (the cookbook states this not me).<br />
<br />
Spoon the batter into prepared muffin tins and bake for about 20-25 minutes (only took 20 minutes in my oven), or until done. Test with a toothpick inserted into the center of the muffin. When it comes out clean, the muffins are done.<br />
<br />
I actually think this is a great muffin, but you could probably frost with a yummy coffee flavored frosting or just a plain white butter-cream frosting if you wanted a twist on the traditional chocolate cupcake.<br />
<br />
Enjoy!<br />
<div style="text-align: center;"></div><div style="text-align: center;"><em>The cookbook this recipe is found in can be purchased through amazon.com or possibly located at your local library.</em></div><div style="text-align: center;"><br />
</div><iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=themessmakerb-20&o=1&p=8&l=bpl&asins=1580087825&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: right; height: 245px; padding-right: 10px; padding-top: 5px; width: 359px;"></iframe>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com0tag:blogger.com,1999:blog-5267152603531393202.post-73216388165542640252011-04-10T12:08:00.000-07:002011-04-24T19:34:43.200-07:00Honey Bun Cake<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xIwjdSY4pJU/TaH5tczUz0I/AAAAAAAAALM/oXHgmhggwPw/s1600/cake+061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" r6="true" src="http://2.bp.blogspot.com/-xIwjdSY4pJU/TaH5tczUz0I/AAAAAAAAALM/oXHgmhggwPw/s400/cake+061.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Do you love cake? I do. In fact it is probably one of my favorite desserts! Today's recipe is from the "Cake Doctor" cookbook. Although I prefer to cook from scratch on most occasions, this cookbook is great for whenever you want something tasty, convenient, and easy. If you don't already own, I highly recommend. Of course, check out your local library to see if they carry and save a few dollars! One of the reasons I love this cake is because it has honey in it which is one of my favorite foods! Did you know honey is the only food that will never expire? As in never ever!! This is a great cake to bake for an after dinner dessert, but would be yummy served at a brunch as well.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u><strong>Honey Bun Cake</strong></u></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u><strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong></u></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Cake:</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 package (18.25 ounces) plain yellow cake mix</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup sour cream</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup vegetable/canola oil</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">4 large eggs</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Filling:</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup honey</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup packed light brown sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon ground cinnamon</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup finely chopped pecans (optional)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Sugar Glaze:</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups confectioners' sugar, sifted (I'm lazy and never sift)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup milk</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon pure vanilla extract</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u><strong><span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></strong></u></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Place a rack in the center of the oven and preheat to 350 degrees F. Lightly mist a 9x13 baking pan with vegetable oil spray. Can also use recipe as cupcakes or 2 8x8 cakes. Just follow baking time on the cake mix box.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Place all cake ingredients in mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out with the rubber spatula.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans (if using). With a dinner knife, swirl throughout these ingredients to blend them slightly. Place in oven.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake the cake until it is golden brown and springs back when lightly pressed with your finger 38-40 minutes. Remove the pan from the oven and place it on a wire rack to cool while you prepare the glaze.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">For the glaze, place all glaze ingredients in a bowl and use wire whisk to combine until smooth. Drizzle evenly over hot cake. Allow the cake to cool for 20 minutes more before cutting into squares. Best served warm.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-family: Arial, Helvetica, sans-serif;">*Store this cake, covered in plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.</span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_uYH-8UflPo/TaH5h4PUWPI/AAAAAAAAALI/9aFO7_rV5DU/s1600/cake+046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" r6="true" src="http://2.bp.blogspot.com/-_uYH-8UflPo/TaH5h4PUWPI/AAAAAAAAALI/9aFO7_rV5DU/s400/cake+046.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This cookbook can be found on amazon.com</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=themessmakerb-20&o=1&p=8&l=bpl&asins=0761117199&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: right; height: 245px; padding-right: 10px; padding-top: 5px; width: 361px;"></iframe></div>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com1tag:blogger.com,1999:blog-5267152603531393202.post-88030348077941953422011-04-08T11:55:00.000-07:002011-04-24T12:22:36.410-07:00Golden Rum Cake<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">This recipe hails from the same cookbook as the Mocha Rum Brownie Bites posted earlier in the week. This cake is soooo good, BUT only if you like rum. I warn you of this because the rum is definitely potent in every bite. Although we like a cocktail every once in a while, we are not big drinkers. I mention that because while we don't pour a lot of liquor around these parts, I love booze in my food! Anyway, on to the recipe...</span></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-08YubsXp8HM/TZ9WK8DfrsI/AAAAAAAAAKk/OmpNqUVf6Ig/s1600/cake+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" r6="true" src="http://1.bp.blogspot.com/-08YubsXp8HM/TZ9WK8DfrsI/AAAAAAAAAKk/OmpNqUVf6Ig/s640/cake+011.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Golden Rum Cake</span></u></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Cake Ingredients:</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup (2 sticks) unsalted butter</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups white sugar</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">4 eggs</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups all-purpose flour</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking powder</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking soda</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon salt</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup milk</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup dark rum</span></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Golden Rum Glaze:</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons (1/2 stick) unsalted butter</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup sugar</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dark rum</span></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. Grease and flour a 9 or 10-inch Bundt pan. </span></div><div align="left" style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Combine flour, baking powder, baking soda, and salt. In another bowl, combine milk, vanilla, and rum. Beat flour mixture and milk mixture into butter in three alternating additions. Pour batter into the prepared pan. Bake 1 hour, or until golden brown.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">For the glaze: Melt butter in a saucepan over low heat. Stir in the sugar and 1/4 cup water and bring to a boil; cook 5 minutes, stirring constantly. Remove from heat and stir in rum. </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Place cake on a serving platter. Slowly pour glaze over top and sides until completely absorbed. Dust with confectioners' sugar.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zYwQl7waUKQ/TZ9YRiiVPJI/AAAAAAAAAKo/exjq-mADewI/s1600/cake+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" r6="true" src="http://2.bp.blogspot.com/-zYwQl7waUKQ/TZ9YRiiVPJI/AAAAAAAAAKo/exjq-mADewI/s320/cake+014.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YYHD0mkkSKY/TZ9Yh6GZWvI/AAAAAAAAAKs/KuPtemXjxBg/s1600/cake+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" r6="true" src="http://3.bp.blogspot.com/-YYHD0mkkSKY/TZ9Yh6GZWvI/AAAAAAAAAKs/KuPtemXjxBg/s320/cake+018.JPG" width="320" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">This recipe and a ton of other great boozy desserts can be found in the "Booze Cakes" cookbook on Amazon.</span></div><div style="text-align: center;"><br />
</div><iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=themessmakerb-20&o=1&p=8&l=bpl&asins=1594744238&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: right; height: 245px; padding-right: 10px; padding-top: 5px; width: 389px;"></iframe>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com3tag:blogger.com,1999:blog-5267152603531393202.post-5006724739763684412011-03-26T11:31:00.000-07:002011-04-19T20:08:07.094-07:00Sweet Maple Coffee<span style="font-family: Arial, Helvetica, sans-serif;">Three of my favorite things are coffee, half-and-half, and maple syrup. Imagine my delight when I saw a recipe in Southern Living magazine that combined the three into a yummy deliciousness! My friend, Lindsay, calls coffee that you fluff up with sweetness "Fluffy Coffee".</span><br />
<span style="font-family: Arial;">That is the perfect description for this sweet, creamy, maple treat.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-XM6xbFTl5L4/TY4sbzaL7aI/AAAAAAAAAF0/no8qW2LL0a8/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://lh5.googleusercontent.com/-XM6xbFTl5L4/TY4sbzaL7aI/AAAAAAAAAF0/no8qW2LL0a8/s320/015.JPG" width="320" /></a></div><br />
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<div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Maple Coffee</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Cups half-and-half</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 Cups Pure Maple Syrup</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Cups Strong Brewed Coffee</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Cook half-and-half and maple syrup in a saucepan over medium heat until thoroughly heated. (Do not boil.) Stir in coffee. May top with frothed half-and-half, if desired. Makes 6 cups.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from January 2010 Southern Living Magazine.</span></div><div style="text-align: center;"><br />
</div><div align="left" style="text-align: center;"><span style="font-family: Arial;">This was so good hot, I thought why not try it iced... Soooooo good! Because it made such a large amount, I stored the extra in the fridge to enjoy for a few days. It was just as good the second day as the first. You could definitely make this the day before serving to save on time. I think this would make the perfect accompaniment for a brunch or even an after dinner party. I also think a splash of Kahlua would be quite tasty in this drink. Heck, you could probably add to vanilla ice cream and mix in the blender for a sweet treat! </span></div><div align="left" style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-hAfUcOlu0G8/TY4weg8EPhI/AAAAAAAAAGA/WCPOwR5_rWE/s1600/025-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://lh5.googleusercontent.com/-hAfUcOlu0G8/TY4weg8EPhI/AAAAAAAAAGA/WCPOwR5_rWE/s320/025-1.JPG" width="240" /></a></div><br />
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<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy your weekend!</span></div><div align="left" style="text-align: center;"><br />
</div>Vicki Rea-Millerhttp://www.blogger.com/profile/03128216392585478649noreply@blogger.com1