Cooking Firsts

 Yesterday, I decided to try something new.

Actually, the truth is that I was going to try two new things, but, thankfully, I changed my plan. 

Yesterday, my family came over for a late Father’s Day celebration. I cooked supper and had planned for a cake for dessert. Because of all this cake drama, I found out that my dad’s favorite cake is Chocolate Sour Cream cake… note to self for the next celebration centered around him. 

I baked the German Chocolate cupcakes Thursday night, intending to frost them Friday morning. I made the frosting Friday morning, and it did not go as planned. Keep in mind, NEVER done this before.

German Chocolate (from Barbara Bakes)

1. Preheat the oven to 350. Put the cupcake liners in the pan.

2. Mix the cake mix, 1 c. buttermilk, 1/2 c. vegetable oil, 3 eggs, and 1 tsp vanilla in a mixing bowl for one minute on low. Then, beat at a medium speed for two more minutes. 

3. Spoon the batter into the 24 cupcake liners, and let them cook for 20-25 minutes. 

4. When you take them out of the oven, let them cool for about 5 minutes before you take them out of the pan to cool some more. 

The first batch of frosting, I couldn’t get it to really thicken. I also disagreed with it telling me to put the vanilla in AFTER I was done cooking it. I couldn’t get it to look or taste like frosting. Maybe it was salvageable. Maybe I shouldn’t have given up on it so quickly. I threw it away.

I ended up using a different recipe for the frosting. Here’s what I learned about making this frosting from scratch…

Coconut and Pecan Frosting (from AllRecipes)

Note: The process I’m sharing has been altered from the original recipe because I don’t like throwing away leftover ingredients because I NEVER use them (like evaporated milk). 

1. Cook 1 (12 oz.) can evaporated milk, 1 1/2 c. brown sugar, 4-5 egg yolks, 3/4 c. butter, and 1 1/2 tsp vanilla over medium heat. (On my cooktop, I started out at 4, but when it started spitting at me, I turned the heat down to 3. I also started out with 4 egg yolks, but I added another one when I had trouble getting it to thicken.)

2. Stir constantly until it thickens. This will take a while. Maybe 20-30 minutes.

3. Remove the pan from the stovetop to cool and stir in about 2 c. sweetened coconut flakes and about 1 1/2 c. pecan pieces.

4.  Let the whole thing cool to room temperature before frosting the cupcakes. (I also decided to drizzle some of a melted chocolate bar on top. I just clipped off the corner of the wrapper.)

Let me tell you, this ended up being a group effort. My family had already come over and were supporting me through this dilemma, lol. Come to find out, my Grammy and my cook-from-scratch mom both just buy the ready-made frosting when they make German Chocolate cake. What?! 

Silver lining? They were delicious. Dad and my husband ate two! I also learned to make this frosting, AND I separated egg yolks for the first time. No, I know. I had never done that before. 

Next time, learning aside, I’ll just buy the frosting! 

The Summer of the Blender... Continued

I like ice cream.

Just recently, I like using our blender.

Hubs and I have recently discovered that McDonald's has a delicious Arctic Orange Shake. I knew I should be able to recreate this yummy-ness.

I came pretty close last night.

I had some orange juice concentrate, milk, and vanilla ice cream. I blended it all together until I felt it was thoroughly mixed. I poured it into a cup and added a straw.

Mmm, mmm! Orange deliciousness.

Tonight I decided to go strawberry.

We had some frozen strawberries leftover from this drink. I added the leftover Strawberry Breeze concentrate, vanilla ice cream, and milk. Blend. Insert straw. I think this drink was even yummier than my homemade Arctic Orange Shake last night.

Mmm, mmm! Strawberry goodness.

Not to mention a little Flight of the Navigator action. What a lovely evening in with Hubs!

Hope It's as Yummy as It Looks!

You know what I need?
A microwave that responds to voice commands. How annoying is that beep, beep, beeping!

"Ok.
I know.
Hold on," I tell it.

I tend to head straight for whatever is waiting on the timer, instead of turning off the timer. 

"Timer off, please!" I would say as I walk by.

Wouldn't it be nice?
Maybe someday...

Oreo Pudding Dessert

Mix together 1 pkg. crushed Oreo cookies and 1/2 c. melted butter.
Put at the bottom of a 9x13 pan.
Refrigerate for 30 minutes.

Mix together 8 oz. softened cream cheese, 1/2 Cool Whip container, and 1/4 c. powdered sugar.
Spread it on top of the cookie layer.
Refrigerate for 30 minutes.

Prepare a large box of chocolate pudding according to the package.
Spread it on top of the cream cheese layer.
Refrigerate for 30 minutes.

Top the dessert with the rest of the Cool Whip.
Sprinkle with leftover or saved Oreo cookies.
Refrigerate until ready to serve.

Cake, Anyone?

I haven't posted many of my latest cooking ventures, so... Here they are!

I baked a yummy carrot cake for my husband's 31st birthday. When it comes to cakes, cupcakes, breads, or cookies, I always use a mix from the store. Maybe I'll start baking from scratch at some point, but I'm not at that point yet. My husband requested chocolate frosting, but I thought it might not look as orange. So, I used chocolate frosting in between the two layers of cake. (Thanks, Trish, for showing me how to make a double layer cake last New Year's!) Mmm-mm!

carrot cake, David's favorite

mini 'bran'ana nut muffins

Chicken and rice is one of my husband's favorite meals.
Of course, his plate wouldn't quite look like mine.
He hasn't learned to like veggies yet!

chicken & rice and Mom's green beans

My featured recipe will be the pasta dish I took to our small group dinner last week,
Mom's quick and easy...

Goulash



You will need:

1 lb. hamburger
2 c. macaroni
1 qt. tomato juice
1 tsp. salt
1 tbsp. dried onion (or you can trade this out for fresh onion)

You need to:

1. Brown hamburger and drain.
2. Cook macaroni until tender and drain.
3. Mix macaroni and hamburger in one pot.
4. Add tomato juice, salt, and onion.
5. Cook several minutes until thoroughly heated.

Breadbasket, Beans, and Berries

What a day!

I tried out a local restaurant with my Grammy for lunch. We ate at The Breadbasket in Newton, KS. It was like a Mom and Pop's Panera Bread. Delicious! We slipped in just before the busy lunch crowd and enjoyed a nice conversation amidst our salad bar munchies. Thanks for the yummy lunch, Grammy!


I finally got to the fresh green beans, a donation from
Mom's garden. I've never cooked fresh green beans before, but I loved them. Yum! And I had plenty leftover to freeze for future meals. Yeah!

Someday, when we own our own house, I want to make sure we have enough space in our back yard to have a garden to grow some of my favorites: green beans, strawberries, watermelon, corn, radishes.


My Grammy gave me a new recipe to try today (from kraftfoods.com). Of course, I got right on that assignment, and let me tell you, it is delicious!

Strawberry Pie
(Serves 8)



You will need:

pt. or qt. of fresh strawberries
2/3 c. boiling water
1 pkg. strawberry flavor gelatin (3 oz.)
ice cubes
1/2 c. cold water
1 tub lite whipped topping thawed (8 oz.)
graham cracker crust (6 oz.)

You need to:

1. Slice 1 c. strawberries and refrigerate for later use. 
2. Chop remaining strawberries and set aside. 
3. Add boiling water to gelatin mix and stir for 2 minutes, until completely dissolved.
4. Add ice to cold water to make 1 c. Add to gelatin. Stir until thickened.
5. Remove any unmelted ice.
6. Whisk whipped topping into gelatin. 
7. Stir in chopped berries. 
8. Refrigerate 30 minutes or until mixture is thick enough to mound.
9. Spoon into crust.
10. Refrigerate 6 hours or until firm.
11. Top with sliced berries.

Needless to say, I did not follow step 8 very well. I think that is the reason I had leftover 'filling' when making my pie. Still, it was delicious... and easy! My kind of pie!

Happy Wednesday!

Mmm, Mousse!

I attended a jewelry party tonight with a couple friends, some colleagues, and fellow church "mates." We modeled and gazed (some even bought) beautiful jewelry. There were many lovely conversations. And, of course, where there is a gathering of women, there is delicious food!

The delectable treat tonight? Strawberry Mousse!

I did not go home with any jewelry (or the anticipation of jewelry coming soon to my door), but I did go home with this yummy dessert recipe. Let me share! The entire group of ladies enjoyed this dessert, so I know you will too!

Strawberry Mousse 
(serves 6)





You will need:

1 pkg. strawberry jello (sugarfree tastes just as wonderful, and it's healthier!)
1/2 c. boiling water
2 c. strawberries, divided
1/2 c. cream cheese (fat free works just as great!)
1/2 c. cold water
1 c. whipped topping + enough for a dollop to top each cup

You need to:

1. Stir jello and boiling water together in bowl until dissolved.
2. Pour into a blender with 1 cup strawberries, cream cheese, and cold water.
3. Blend for 1 minute, until smooth.
4. Pour into a bowl. Whisk the 1 c. whipped topping into the mixture. *Don't let the jello settle to the bottom!
5. Pour mousse into cups. Refrigerate for at least 2 hours.
6. Top each cup with leftover strawberries and a dollop of whipped topping

Around the Dinner Table

After tonight, I just HAVE to share another recipe!

We had friends over for dinner (for the first time?) and LOVED it! We've been talking about doing this for the longest time. All of a sudden something clicked, and we finally put our words into action. We enjoyed ourselves so much we're already deciding who else we can invite to dinner!

Thanks, Mark, Lisa, Samuel, and Judah, for making it an enjoyable evening around the dinner table!

So, what was on the menu, you might ask...

... the previously mentioned Quiche. (It really is quite yummy! I also think it tastes better every time I make it.)
... peas and corn, Samuel's favorite vegetables.
... and Angel Food Strawberry Dessert! Yum! It's easy and delicious (and certain to send guests back for seconds or even thirds)!















 
Angel Food Strawberry Dessert

You will need:

1 package strawberry jello
1 c hot water
1/2 c cold water
1 1/2 pints drained strawberries
1/2 c (or less) sugar (only if using fresh strawberries)
1 pint whipping cream
angel food cake

You need to:

1. Make the jello and let partially set or thicken.
2. Add sugar to the strawberries and let it set for at least 30 min.
3. Break angel food cake into pieces in a 9 x 13 pan.
4. Mix jello, whipping cream, and strawberries.
5. Pour mixture over cake.
6. Enjoy! (I almost think it is tastier after cooling in the fridge for a bit.)

My grandmother brought this dessert to the Mother's Day meal at Mom and Dad's house in May. Of course I HAD to have the recipe. The first time I made it, I actually made the angel food cake myself, which was quite an ordeal. After learning that Grandma cheated and bought an angel food cake loaf from the bakery section at the grocery store, that's exactly what I did for tonight's dessert. Delicious! I definitely recommend letting someone else deal with the hassle of making that persnickety cake.