Buttermilk Blueberry Muffins with Streusel Topping

Ingredients :
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
3/4 cup buttermilk (maybe a little more to get a thick pancake constancy)
1 cup fresh or frozen blueberries (I am fortunate enough to live about 5 miles from a blueberry winery that opens their farm for an occasional UPick... So I vote fresh only!)
1 batch crumb topping

For the crumb topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter
1 teaspoon vanilla

Directions :
Preheat oven to 400 F. Line a 12 cup muffin tin with paper liners.

Make the muffin batter by combining flour, sugar, salt and baking powder together in a large bowl. Combine vegetable oil, beaten egg and buttermilk in a separate bowl then incorporate the liquid mixture into the dry ingredients and mix until incorporated. Gently fold in blueberries.

Make the crumb topping: Mix together sugar, flour, butter and vanilla together in a bowl. Work the butter into the rest of the ingredients with your fingers until the mixture resembles a coarse texture.

Fill muffin liners about 3/4 way full and then cover with the streusel topping.

Bake for 22-25 minutes or until you insert a toothpick and it comes out clean.

Yields : 12 regular sized muffins.

KitKat Cupcakes

I have a coworker who is always encouraging me to bake with candy, so i thought... Hey, why not try making KitKat Cupcakes?!? Who wouldn't love that combination? I can tell you that my husband, a man of few words, ohhhed and ahhhed when I took them out of the oven! Because they smelled heavenly!

Ingredients :
1 1/4 cups cake all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup sugar
1 1/2 tsp vanilla extract
1/2 cup canola or vegetable oil
1/2 cup buttermilk
12 mini KitKats (unwrapped)

Directions :
Preheat oven at 350 degrees F and line a cupcake pan with 12 cupcake liners.
1. In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set mixture aside.
2. In the Kitchenaid (or electric mixer bowl), beat 2 eggs on medium.
3. Add 3/4 cup sugar and continue to beat on medium.
4. Add vanilla and oil, beat for about a minute.
5. Reduce mixer speed to medium low and slowly add about half of the flour mix. Add half of the buttermilk, then the rest of the flour mix and the remaining milk. Beat until just combined and smooth, use a rubber spatula and scrape the sides of the mixing bowl.
6. Fill cupcake liners about half way, add a mini KitKat, then add more batter until its about 3/4 way full. Bake for about 15 minutes, test with a toothpick... Oven temperatures vary.
7. Make your frosting as the cupcakes bake.

Chocolate Frosting:
6 tablespoons butter or margarine, softened
2 cup powdered sugar
1/2 cup HERSHEY'S Cocoa
3 tablespoons milk
1 teaspoon vanilla extract

Beat the butter, add the rest of the ingredients until its a nice whipped consistency. You may need more or less milk.
Frost after the cupcakes have been cooling outside of the cupcake tin, about an hour.

Enjoy!

Homemade Marshmallows

Ingredients:
2 Tablespoons gelatin (I use 2 envelopes of Knox)
1 Cup cold water (1/2 cup for boiling with the sugar and 1/2 cup to dissolve the gelatin)
2 Cups granulated sugar
½ Cup powdered sugar
Pinch of salt
2 Teaspoons vanilla extract

Directions:
Coat a large roasting pan or jelly roll sheet with powdered sugar.

Combine the gelatin and 1/2 cup of water, to dissolve while you start boiling your sugar. Set aside.

Whisk the granulated sugar and the remaining 1/2 cup of water and simmer over a medium heat until the sugar is fully dissolved. (Or until it reaches 210 degrees on a candy thermometer)

Add the dissolved gelatin to the hot sugar mixture and whisk, do not let it boil over because this is on very hot sticky mess... Trust me, I made the intake the second time I made it this weekend! Immediately remove from the heat.

Quickly pour it in to your Kitchenaid or stand mixer and set on the lowest, first setting. PLEASE use caution as this is sooooo very hot, like lava! Then add the salt and vanilla and slowly raise the speed setting to the highest setting (10 on the Kitchenaid) and whip for about 15 minutes. At this point it has more than doubled in size and becomes snowy white!

Pour into sugared pan and spread evenly. I refrigerate for about a half hour to set it faster.

Coat the top with a bit more powdered sugar and cut into the perfect bit sized squares. Surprisingly it releases very easily and the clean up is a breeze, except the stovetop! Place on a waxed paper lined platter, about a fingers width apart.

I have to admit, these are the best s'more marshmallows ever!

Lemon Pound Cake {Recipe}

 

My favorite recipe found here : http://vanillasage.blogspot.com/2009/03/lemon-pound-cake-with-sweetened-whipped.html

Ingredients:

3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
¾ cup buttermilk (I used whole milk since that was all I had and it was just as awesome!)
1 teaspoon Watkins Vanilla Extract
½ teaspoon Watkins Almond Extract
Zest and juice of one large lemon, divided

Website Tip : Lemon zest adds brightness to the flavor of baked goods. Remove lemon zest from the fruit by carefully cutting or grating only the bright yellow part of the peel, and not the white pith beneath, which can infuse your batter with a dull, bitter taste.

Directions :

Preheat oven to 325°F. Coat a bunt pan with non-stick cooking spray like Pam.

In a medium-size bowl, whisk together flour, baking powder, baking soda and salt, then set aside.

In a large bowl, combine butter and sugar, beating with an electric mixer at medium speed for one minute, or until light and creamy. Add eggs one at a time to the mixture, beating well after each addition.

Gradually add in portions of the dry mixture and buttermilk (or whole milk) until the batter is well mixed. Stir in vanilla extract, almond extract, finely chopped lemon zest and 3 tablespoons lemon juice; mix just until combined.

Spread the batter evenly into your prepared cake pan and bake 55 to 60 minutes, or until a toothpick inserted into the cake’s center comes out clean.

Let cool for 10 minutes, then remove from the pan. Brush the warm cake liberally with Lemon Syrup (see instructions below).

Once coated, let cool completely on a wire rack. Drizzle your cake with Lemon Glaze.

Lemon Syrup and Glaze:

½ cup granulated sugar
½ cup water
Juice and peel of one large lemon (plus reserved juice and zest from cake batter)
1 cup powdered sugar

To create your Lemon Syrup, combine sugar, water, lemon juice and peel in a medium saucepan and bring to a boil.

Reduce heat and simmer for 10 minutes, stirring occasionally. Remove and discard lemon peel.

When your syrup is ready, place the cake and cooling rack on a rimmed baking sheet to simplify cleanup. With a large culinary brush, generously coat your warm cake with the syrup, letting it drip over the sides of the cake. Set aside 3 tablespoons syrup to prepare the Lemon Glaze.

To make your glaze, combine 1 cup powdered sugar and remaining lemon syrup in a medium-size bowl, then drizzle it over the cooled cake.  

Of course I have to make a purdy little recipe card for any of my well loved, favorite recipes!  I made my Lemon Pound Cake card bright and cheery, exactly what I think of when I see a vibrant bag of lemons in the grocery store!

Have a great day!

Rachel

Quick French Onion Soup Recipe

Ingredients :

4 medium sweet onions, thinly sliced
3 garlic cloves, minced

4 tbsp of butter
2 tbsp balsamic vinegar
2 tbsp brown sugar
3 tbsp flour
8 ounces of beer
64 ounces beef stock (2 boxes)
2 tbsp fresh thyme
1/2 tsp black pepper
1/2 tsp salt
french bread
Swiss cheese, sliced

Caramelize the onions in a heavy bottom dutch oven in the butter.  Add the garlic, brown sugar, salt and balsamic and mix until combined.  Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, and pepper, simmer for about an hour on medium-low.

Before you serve, cut french bread into slices and broil in the oven to get them nice and toasty. 

(I like mine DARK!)

Place one on the bottom of the crock and then fill with soup, then cover with another slice of toasted bread and a slice of Swiss.

Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown.  Watch out ... the soup is gonna be SOUPer hot!

ENJOY!!!
Rachel

John's Oven Fried Superbowl Wings {recipe}

And man are these UNBELIEVABLY DELICIOUS!!!!

My husband really knows how to make a fabulous chicken wing without the mess of frying!!!

Ingredients :

1⁄3 cup flour

1 tablespoon paprika
2 teaspoons garlic salt
1 teaspoon black pepper
¼-½ teaspoon cayenne pepper
5 tablespoons melted butter
3 lbs chicken wings , tips removed


Directions:
1) Cut wings at joints.
2) Preheat oven to 425 degrees.
3) Be sure wings are thawed and dry them well with paper towels.
4) Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
5) Shake to mix ingredients and add wings.
6) Line a large baking sheet with foil
7) Melt the butter in the microwave.
8) Coat both sides of the wings in the melted butter.
9) Bake for 30 minutes.
10) Turn wings over and bake for 15 more minutes or until crispy and done.

I make it with homemade garlic bread!  My secret to delicious, fresh garlic bread- I roast a head of garlic in a foil pouch in a 400 degree oven for 30 minutes!  You can squeeze the bulbs of butter like garlic into a little bowl of melted butter, mix and drizzle over sliced baguette and broil on low for about 5 minutes (keep an eye on it!)....

ENJOY!|
Rachel

Baker's Chocolate Brownies!!!

Baker's Chocolate Brownies!!!



Ingredients :

4 squares BAKER'S Unsweetened Chocolate

3/4 cup butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup coarsely chopped PLANTERS Pecans

  (I never add nuts to my recipes!)

Directions :

HEAT oven to 350°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.

Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

{My handsome helper!}

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

Enjoy!!!

Rachel

I'm BACK!!! Happy Sunday Morning

I'm back!  Did ya miss me?  I took a little hiatus .... not feeling too creative after loosing my Mom in April and going back to the workforce, full time for the first time in 11 years!  I even stopped playing on Pintrest!  So you know I was in a serious slump ;)  I am back and have been testing the waters with a personal challenge of a photo a day diary.  I have been posting them on Facebook and been pretty dedicated to it so I figured I was ready to be a full time working mama blogger!!!

I am starting out the week with a super yummy Sunday Family breakfast of bacon and chocolate chip pancakes!  I have always made my pancakes from scratch... my favorite recipe is right out of my New Doubleday Cookbook (my husband refers to it as our Bible!)

I do alter the recipe with a good mega squirt of Hershey's Milk Chocolate syrup and Nestle Tollhouse Chips!!!  Thought I would share the recipe....

Chocolate Chip Pancakes

2 cups flour

1 tsp salt

4 tbsp melted butter

4 tbsp sugar

4 tsp baking powder

2 beaten eggs

1/3 cup Hershey's Chocolate Syrup

1 1/2 c milk

1 cup semi-sweet chocolate chips

Heat your non-stick griddle to a medium low heat, the chocolate will burn on a high heat.  Mix all the dry ingredients, set aside.  Gently whisk the wet ingredients.  Mix together and whisk. Add the chocolate chips to the batter.   You can add a little more choco syrup and chips if you prefer at this point.

I have to admit, I do not grease my griddle, hence, non-stick- it burns the pancakes.  When you see little bubbles trying to break free thru the wet side up of the pancake, it is time to turn them.  Flip them and watch for about a minute.  Serve hot with whipped cream!

Hope ya'll have a great family day!!!!!!!

Hugs!
Rachel

Sunday Dinner : Ziti and Meat Sauce with an Italian Tablescape

Benvenuti nella mia cucina, Welcome to my Kitchen! I have the table set, the candles lit, the San Pelagrino chilled and plenty of ziti for sharing! Grab a seat and enjoy the dinner conversation!

Rachel's Meat Sauce Recipe :

1 lb Ground Sirloin (seasoned with salt and pepper, browned and drained)

2 cans crushed tomatoes (I love Cento brand!)

1 med yellow onion, diced

4 cloves of fresh garlic, minced
2 tbsp Italian Seasoning

1/2 burgundy or red wine

1/2 tsp sugar

salt and pepper

Saute the garlic and onion in olive oil until translucent. Add browned beef and the rest of the ingredients. Taste and add any increased amount of the ingredients you prefer. Simmer on VERY LOW for at least an hour and a half - 2 hours. Cook any pasta you like and serve with a green salad and garlic bread!

I love the candles lit for dinner. They are simple and elegant and they tell your loved ones that they are special!

Don't forget the ice and lime ... they are the perfect partners for the chilled San Peligrino.I am so glad you stopped by for our Rustic Sunday dinner! Grazie per fermare da (Thanks for stopping by)!!! I am linking up with http://astrollthrulife.blogspot.com/ ... stop on by and check out all the other great table inspirations!!! And with Susan over at Between Naps on the Porch! http://betweennapsontheporch.blogspot.com/ . Everyone posts the most fabulous table scapes, hurry up and check out the links!

~Rachel

Savory Chicken and Asparagus Crepes

Yeah, not only do they look pretty ~ they tasted pretty darn amazing, too!!!!

Here are all the ingredients I used, I seasoned the chicken breast with creole seasoning and grilled it with the bone to maximize the moisture. I also made a foil packet for the fresh asparagus and grilled them with a little water in the foil, for about 5 minutes. I minced my garlic, about 5 cloves; chopped 3 shallots and chopped 2 green onions while I had the chicken going on the grill.

Melt 4 tbsp butter.

Add 1/4 c flour and cook until your rue forms. Whisk and watch carefully!

Add 2 c chicken stock, a few dashes of salt and pepper and 1/2 c heavy whipping cream to the rue. Whisk and remove from the heat once the sauce has thickened.

In 2 tbsp butter, saute the shallots and garlic. Add a few dashes of salt and pepper. Then add the green onions after 2 minutes. Add 1/4 cup Dry Sherry to the pan and reduce heat.

Cut chicken off the bone and remove skin after grilling. Saute with the chicken with the shallot, garlic, green onion and Dry Sherry mixture.

Add the chicken sauce to the pan. At this point I added about 1/4 c frozen peas to half the pan (for my hubby) and simmered it for about 3 minutes.

Prepare your crepes (I have a recipe on here from a year or so ago- search my {recipes} ), I happened to have about a dozen left over from our breakfast. That is actually what spawned my desire to make these savory and scrumptious crepes for lunch!

Here is a pre-fold shot of my husbands crepes with the peas (I personally HATE peas!)

And here is the per-fold shot of my SCRUMDILIOCIOUS asparagus filled crepe!!!!

And here is the money shot! All bundled up, with a little of the extra sherry sauce on top with a few extra steamed asparagus, just waiting to be cherished and savored!!!!

Want some?

Bon Appetite!

~Rachel

Black Forrest Cookie Pie

I made this simple and delicious dessert for our PTA Welcome Back Luncheon for our teachers. The luncheon was catered by Chili's, all the Board had to do was whip up a tasty dessert. I originally planned on making Strawberry Pizza but in my lack of time to buy the strawberries, my husband suggested I make a Black Forrest Cookie Pizza instead. I had all the ingredients (I have been traveling 8 hours a week back and forth to visit my Dad in the ICU and I needed to have this dessert made after one of these long trips!) so it seemed like a plan to me!First I started with a sheet of Nestle's Mini Brownie Bites (it comes in a tear off sheet in the refrigerated cookie dough/ biscuit section). I spread the dough out on the bottom of a tart pan. And baked it for about 12-15 minutes.... keep watching, my timing is not an exact science! Let it cool for about a 1/2 hour. Then I whip a brick of Philadelphia Cream Cheese with about 1/2 c powdered sugar on medium high until creamy. Taste it, you make need to blend in more powdered sugar. Top with a can of Comstock Cherries (the pie/ topping kind). I didn't add whipped cream as a topping but normally I would. I was not serving this near a fridge, but by all means, serve with fresh whipped cream!!!! I did opt to add white chocolate (Ghiradelli) shavings instead!Whenever I contribute to a potluck, I always make a tag describing what it is I made Most people like to know before they take a serving of something, so they don't waste it. At least I never like wasting someones homemade treats!Here is my yummy-licious cookie pie inviting all the hard working, awesome teachers to eat it!!!

Hooking up with Michael at Designs by Gollum http://designsbygollum.blogspot.com/

Thanks for stopping by!
Rachel