Kid's Corner

Rum Fudge

December 5, 2012

Rum Fudge

Here is a delicious alternative to chocolate fudge!

INGREDIENTS

1 Cup Butter

2 Cups Brown Sugar

5 Ounces Evaporated Milk

1 Teaspoon Rum

1 Teaspoon Vanilla Extract

2 Cups Powdered Sugar

Line an 8 inch square pan with parchment paper.  In a large pot combine the butter, brown sugar and evaporated milk.  Turn the heat to medium and bring to a full boil.  Make sure to stir constantly.  Cook for 10 minutes.  Continue to stir constantly.  Remove from the heat.  Stir in the vanilla and rum.  Add the powdered sugar and with a hand mixer beat on medium for 3 minutes.  Pour into the pan and place in the fridge for 3 hours or more.  When you are ready to serve remove from the fridge and lift the fudge out of the pan by using the parchment paper sides.  Cut into 1 inch squares.  Store in an airtight container.  Makes 60 pieces.

 

Ultimate Ginger Snaps

December 1, 2012

Ultimate Ginger Snaps

Back By Popular Demand!

If you like Ginger Snaps, like I do, then you will love these.  They are nice and chewy with just the right amount of ginger.  You just might want to double the batch because they are sure to be a big hit. 

INGREDIENTS

2 1/4 Cups Unbleached Flour

1/2 Teaspoons Ground Cloves

1/2 Teaspoon Ground Ginger

1 Teaspoon Ground Cinnamon

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

3/4 Cup (1 1/2 Sticks) Softened Unsalted Butter

1 Cup Sugar

1/4 Cup Dark Molasses

1 Large Egg

3 1/2 Ounces Crystallized Ginger Chips

Preheat your oven to 375° F.  Sift the dry ingredients together in a medium size bowl and set aside.  In a large bowl, mix the butter and sugar until light and creamy.  Stir in the molasses and the egg.  Add the dry ingredients to the ginger chips.  For the best result, chill the dough for 1 hour.  Form 1 inch balls.  Roll in granulated sugar.  Place on a parchment paper lined cookie sheet.  Make sure that they are about 2 inches apart.  Bake for 8 to 10 minutes.  Remove from the oven while the cookies are still soft.  Let the cookies cool for 10 minutes before removing and placing on a serving plate.  Makes 3 dozen cookies. 

White Chocolate Chip Cookies

November 29, 2012

White Chocolate Chip Cookies

This recipe is a good change of pace from chocolate chip cookies.  Sometimes I just get a real craving for white chocolate. 

INGREDIENTS

1 Cup Softened Butter

1 1/2 Cups Sugar

1 Cup Brown Sugar

2 Eggs

2 Teaspoons Vanilla Extract

3 Cups Unbleached Flour

1/2 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

2 Cups White Chocolate Chips

Preheat your oven to 350° F.  In a large size bowl mix together the butter and the sugar until fluffy.  Add the vanilla.  Add the eggs one at a time.  Beat well.  Add the flour, baking soda and salt.  Mix well.  Add the white chocolate chips and mix for another minute.  Cover your baking sheets with parchment paper.  With a teaspoon scoop the cookie dough and drop onto the parchment paper.  Place 1 inch apart.  Bake for 10 minutes or until done.  Remember that each oven is different from the next so you may want to check the cookies at 9 minutes.  I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven.  Remove from the oven and let sit for 10 minutes.  Repeat until you are finished cooking all of the dough.  Makes 60 cookies. 

Dark Chocolate Chip Cookies

November 27, 2012

Dark Chocolate Chip Cookies

I love dark chocolate much more than milk chocolate.  Here is a great easy recipe for dark chocolate chip cookies.

INGREDIENTS

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Teaspoons Vanilla Extract

2 Eggs

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

2 Cup Dark Chocolate Chips

Preheat your oven to 350° F.  In a large size bowl mix together the butter and the sugar until fluffy.  Add the vanilla.  Add the eggs one at a time.  Beat well.  Add the flour, baking soda and salt.  Mix well.  Add the dark chocolate chips and mix for another minute.  Cover your baking sheets with parchment paper.  With a teaspoon scoop the cookie dough and drop onto the parchment paper.  Place 1 inch apart.  Bake for 10 minutes or until done.  Remember that each oven is different from the next so you may want to check the cookies at 9 minutes.  I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven.  Remove from the oven and let sit for 10 minutes.  Repeat until you are finished cooking all of the dough.  Makes 54 cookies

Pumpkin Pie Smoothie

November 24, 2012

Pumpkin Pie Smoothie

What to do with all of that leftover pumpkin pie.  Make a Pumpkin Pie Smoothie of course!

INGREDIENTS

8 Ounces Greek Yogurt

1/4 Teaspoon Cinnamon

1 Teaspoon Sugar

1/4 Cup Milk

4 Tablespoons Pumpkin Pie (Crust & All)

In a blender or food processor combine the Greek Yogurt, Cinnamon, Sugar and Milk.  Pulse for 15 seconds.  Add the 4 tablespoons of pumpkin pie.  Pulse for 30 seconds.  Pour into a tall glass.  Makes 1 serving.

Thanksgiving Apple Pie

November 15, 2012

Thanksgiving Apple Pie

This time of year, everyone has room for a piece of pie or two.  Why limit yourself to just one?

INGREDIENTS

3 Tablespoons Unbleached Flour

2 Teaspoons Cinnamon

1/2 Teaspoon Grated Nutmeg

1/4 Teaspoon Kosher Salt

2/3 Cup Brown Sugar

2 1/2 Pounds Tart Apples

1 Tablespoon Fresh Lemon Juice

1 Tablespoon Vanilla Extract

2 Tablespoons Unsalted Butter

1 Large Beaten Egg

1 Tablespoon Warm Water

1 Tablespoon Sugar

1 Double Crust

Preheat your oven to 425° F.  Move your oven rack to the middle.  Peel and cut the apples into wedges.  In a large size bowl combine the flour, cinnamon, nutmeg, salt and brown sugar.  Toss the apples in with the sugar mixture.  Add the lemon juice and vanilla.  Let stand 15 minutes.  Roll out 1 piece of pastry dough on a lightly floured surface.  Roll the dough into a 13 inch round to fit into a 9 inch pie plate.  Place the dough into the pie plate. Roll out the remaining dough into the same size.  Gently pour the apple and sugar mixture into the pie shell.  Dot with the 2 tablespoons of butter.  Cover with the remaining rolled out dough and crimp the edges.  In a small size bowl whisk together the beaten egg and warm water.  Brush the top of the pie with the egg wash.  Sprinkle with the 1 tablespoon sugar and place the pie onto a baking sheet.  Put into the oven for 20 minutes and then turn the heat down to 375° F and bake for another 45 minutes.  The pie should be golden and the filling should be bubbling away.  Remove from the oven and set to cool for 2 hours.  Serve warm.  Serves 8

Tomato & Basil Pizza

November 12, 2012

Tomato & Basil Pizza

You can substitute unbleached flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel which is a flat, shovel like tool. Prepare the pizza on the peel and with a firm flick of the wrist, slide the pizza onto a preheated pizza pan.

INGREDIENTS

For The Dough:

1 Cup Water (About 110° F)

1/2 Teaspoon Sugar

1 Envelope Active Dry Yeast – 2 1/4 Teaspoons

1 Tablespoon Olive Oil

Olive Oil For The Bowl & Brushing

1 1/2 Cup Unbleached Flour Plus More For Working

1 Cup Semolina Flour Plus More For Dusting

2 Teaspoons Kosher Salt

For The Sauce:

28 Ounces Whole Peeled Plum Tomatoes With Juice

3 Minced Garlic Cloves

2 Tablespoons Olive Oil

2 Chopped Shallots

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

For The Toppings

12 Ounces Sliced Fresh Mozzarella Cheese

1 Sliced Tomato

1 Cup Pitted Olives

2 Tablespoons Freshly Grated Parmesan Cheese

1/2 Teaspoon Freshly Ground Pepper

12 Fresh Basil Leaves

To make the dough, pour the water into a bowl.  Add the sugar and yeast.  Stir until the yeast has dissolved.  Let the yeast mixture stand for five minutes until foamy.  Add the oil, flours and salt.  Mix with an electric mixer until all of the ingredients are combined.  Transfer the dough to a lightly floured surface and knead a few times with floured hands until smooth and elastic.  Transfer the dough to a large oiled bowl and turn to coat.  Cover with plastic wrap and let rise in a warm, draft free, place for about 3 hours and the dough has doubled in size.  You can also let the dough rise in the refrigerator overnight if you wish. 

To make the sauce, place the tomatoes in a food processor or blender and pulse until smooth.  Set aside.  Put the garlic and oil into a saucepan and cook over a medium high heat for 40 seconds or until the garlic sizzles.  Add the shallots and cook for 1 minute.  Add the tomatoes, salt and pepper.  Reduce the heat to a medium low.  Simmer for 30 minutes.  Stir occasionally.  Remove from the heat and let cool slightly.  The sauce may be refrigerated in an airtight container for up to 3 days. 

Preheat your oven to 450 F.  Preheat a pizza pan.  Punch down the dough and transfer to a floured work surface.  Divide the dough in half.  Set half of the dough aside and cover with plastic wrap.  Roll out the remaining dough to 12 inches round.  You will want your dough to be 1/4 to 1/2 inch thick.  Sprinkle the pizza peel with semolina flour and place the rolled dough on top.  Brush the top of the dough lightly with olive oil.  Spread with 1/2 cup sauce, leaving a 1/2 inch border. Top with half of the sliced tomatoes and basil. Top with half of the mozzarella.  Sprinkle with 1 tablespoon Parmesan and season with pepper. 

Slide the pizza onto the heated pan in the oven.  Bake for 10 to 12 minutes until the dough is golden and the cheese is bubbling.  Meanwhile repeat the process with the remaining dough.  Let each pizza cool slightly.  Cut into slices and serve.  Makes 2 pizzas. 

Gingerbread Rice Krispie Treats

November 9, 2012

Gingerbread Rice Krispie Treats

Here’s a fall twist on Rice Krispie Treats.  The gingerbread marshmallows are what give these treats a nice gingerbread taste without being too overpowering.  If you can’t find the gingerbread marshmallows at your local grocery store you can order them from Amazon.  My Gingerbread Rice Krispie Treats are sticky to make, but you’ll have fun licking your fingers!

INGREDIENTS

1/4 Cup Butter

1 (10 ounces – approx 40) package Gingerbread Marshmallows

6 Cups Rice Krispie Cereal

In a large saucepan, melt 1/4 cup butter over low heat.  Next, add the gingerbread marshmallows and continue to stir until the marshmallows have completely melted.  Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture.  Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with parchment paper.  Cut into squares when the mixture cools.  Makes approximately 24 squares. 

No Bake Chocolate Peanut Butter Bars

October 31, 2012

No Bake Chocolate Peanut Butter Bars

Make this excellent treat for Halloween today!  If you are fan of peanut butter and chocolate then you and your little goblins will surely love my No Bake Chocolate Peanut Butter Bars. 

INGREDIENTS

10 Tablespoons Softened Butter

1 Teaspoon Kosher Salt

1 Cup Peanut Butter

1/2 Cup Unbleached Flour

1 1/2 Cups Powdered Sugar

8 Ounces Coarsely Chopped Semi-Sweet Chocolate

Line an 8inch square baking pan with parchment paper and set aside.  In a large size bowl beat together the peanut butter, butter, kosher salt, flour and powdered sugar.  Beat for 4 minutes while stopping to scrape down the sides occasionally.  Spread the mixture into the baking pan and press down to spread evenly as well as compacting it.  In a double boiler melt the chocolate.  If you don’t have a double boiler then bring a pot of water to a simmer and place the chocolate into a heatproof bowl.  Put the bowl over the pot of simmering water and cook until the chocolate is completely melted.  Pour the chocolate into the pan over the peanut butter mixture and spread evenly.  Let cool to room temperature and then put into the fridge for 2 hours.  Remove from the fridge and cut into bars.  Makes 18 bars.

Hurricane Fudge

October 29, 2012

Hurricane Fudge

Today is the perfect day to make fudge that is if you still have power.  Since most of us are stuck inside these next couple of days while Hurricane Sandy makes her way through our communities why not try out this easy fudge recipe.  Hunker down and eat fudge!

INGREDIENTS

2 Cups Sugar

2/3 Cup Evaporated Milk

12 Regular Size Marshmallows

1/2 Cup Unsalted Butter

1/8 Teaspoon Kosher Salt

8 Ounces Semisweet Chocolate Chips

1 Cup Chopped Nuts – Optional

1 Teaspoon Vanilla Extract

Prepare an 8×8 inch pan by greasing with butter.  Set aside.  In a large size saucepan combine the sugar, evaporated milk, marshmallows, butter and salt.  Cook over a medium heat and stir constantly until the mixture is bubbly.  Boil and stir for 6 minutes.  Remove from the heat and stir in the chocolate chips.  Stir until completely melted.  Add the chopped nuts, if you are using nuts, and the vanilla.  Spread into the greased pan and place in the fridge for 5 hours.  Remove from the fridge and cut into squares.  Makes about 2 dozen pieces of fudge. 

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