Our Married Life

I’ve always been intrigued by these. They remind me of either the oatmeal cream pie made by Little Debbie or the Moon Pies that Brian claims to taste a bit artificial. The recipe originates from the Pennsylvania Dutch area. But enough with the history. I made them tonight and yet again another easy recipe. Not to mention Brian loved them. I remember coming downstairs and seeing a bite missing off one of the pies sitting on the cooling rack. I know it wasn’t Reesey’s teeth mark. Anyway, I made these as a test for our company bake sale in two weeks. I think these will be a hit. Anyway, click on Epicurious for a better picture. [...]

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Today for the Super Bowl, I decided to make something “manly” other than the usual pizza and wings or queso dip. So I decided to try Pioneer Woman’s Marlboro Man’s Favorite Sandwich. The recipe was easy peasy and it turned out super delicious. I did however improvise and used I Can’t Believe It’s Not Butter spread instead of actual butter. I also cut down the butter portion to something more reasonable. I just couldn’t get myself to use 2 sticks of real butter for sandwiches. I don’t think I would ever miss it. I served it up with some roasted fingerling potatoes. [...]

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This is my first post on the food blog. Since I like to experiment with cooking, there may be some recipes that I would want to share to world, and I wouldn’t really want to post on my main blog. Expect to find many recipes and pictures. But as you saw, I did export some of the food blogs from my other blog. Anyway, hope you enjoy.

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I took pictures but it’s at home, so I’m going to post one I found online. I can’t remember the site, but feel free to ping me if it’s your photo. I’ll replace with my own sometime soon.

I brought these into work and everyone raved about it. I think I’ll recreate them at Christmas time.

Oreo Truffle Balls or Dirt Balls

8 ounces cream cheese, softened
16 ounces oreos, broken into quarters
Enough best quality white chocolate chopped to measure about 2 cups

In a large mixing bowl, beat cream cheese for a couple minutes to smooth out. Add in just over 1/2 of the broken oreos and mix until thoroughly combined. Add in the rest of the oreos and mix just until combined - some bigger pieces are ok.

Cover bowl and chill for at least 2-3 hours. Scoop out dough with a heaping teaspoon and roll into 50-60 balls. Cover and place back in the refrigerator to firm up.

Slowly melt the white chocolate in a double boiler, stirring occasionally, until most of the chunks are smooth. Remove and stir to melt the rest of the chocolate. Dip each truffle ball and set aside on a silpat or parchment paper. If the chocolate mixture starts to firm up, place back over the double boiler to slowly remelt, or gently rewarm in the microwave. Store in the refrigerator after all are dipped.

After a short hiatus from the baking I decided to put my KitchenAid mixer into good use. I made three different things, all of which were easy peasy recipes. Hopefully my goodies will win my coworkers over :D

Anyway here’s what I made.

I had a can of pumpkin that I wanted to use up. So I decided to make a pumpkin bread. The piece I sampled was a bit dry, but that was the end. It did have that fall pumpkin flavor though and just enough spice. I decided not to put icing on this since the flavor itself was good why ruin it with icing. Anyway, we’ll be having this for breakfast.

Brian’s comments: Not too sweet, but good.

Recipe from Allrecipes.com

INGREDIENTS

* 4 ounces cream cheese, softened
* 1/4 cup margarine
* 1 1/4 cups white sugar
* 2 eggs
* 1 cup canned pumpkin
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves (I used pumpkin spice)
* 1/2 cup chopped walnuts (I omitted this)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5x3 inch loaf pan.
2. Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
3. In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9×5x3 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.

The other two items I made were fairly simple. One of them is a plain jane Rice Krispie Treat. Brian didn’t think I put enough sugar, but you’re not supposed to put sugar in the recipe. I guess it wasn’t sweet enough. Maybe I should’ve added more marshmallows. Still good nonetheless. Recipe can be found anywhere. Just google it.

Final item, chocolate cupcakes from scratch. Why bother with Duncan Hines or Betty. I made this simple recipe which can be found in the back of the Hershey’s Cocoa box. It’s called the Heshey’s Perfectly Chocolate Cake, and perfect it is. Originally, I wanted to make these look like little mummies in honor of the season, but I didn’t make enough icing. And the flowers didn’t turn out too great…

Brian’s comments: It was very good.

Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY’S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13×9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Workout to continue the rest of the week!!

It’s this time of the year that makes me want to bake. The month of December means experimenting with cookie recipes. Yesterday we had lunch at McAlister’s Deli and Brian wanted to buy a cookie. I told him I’ll make my own variation of those giant cookies you see at delis/bakeries. So here’s a recipe I found. It’s ginormous, it’s chewy, it’s delicious.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
I substituted a half cup of the choc. chips with some peppermint chips

Preheat the oven to 325 degrees. Grease cookie sheets. Mix together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
The recipe makes a dozen big cookies.

They were yummy and huge and probably better than what you get at these delis. I need to take a few to work just so we don’t eat them all.

In light of tonight’s meal I’d like to post this recipe for everyone to share. About 6 years ago this time, Brian came up to Dallas to spend Spring Break with me. I decided to make a home-cooked meal for him and found this recipe from AllRecipes.com. At the time I only made this chicken dish and Pillsbury biscuit. I had no time for sides. Hehe. Needless to say, I got rave reviews from Brian, said it was the best chicken dish he’s had (I think, or maybe I’m just thinking that). Some people on The Knot have a variation of the recipe and call it Ft. Worth Chicken. :-p Anyway, here is my version from 6 years ago. Unfortunately Brian says it’s never been as good as the first time I made it. Probably because I don’t have all the ingredients and do my usual improvising :-(

INGREDIENTS:

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

DIRECTIONS:

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

In light of tonight’s meal I’d like to post this recipe for everyone to share. About 6 years ago this time, Brian came up to Dallas to spend Spring Break with me. I decided to make a home-cooked meal for him and found this recipe from AllRecipes.com. At the time I only made this chicken dish and Pillsbury biscuit. I had no time for sides. Hehe. Needless to say, I got rave reviews from Brian, said it was the best chicken dish he’s had (I think, or maybe I’m just thinking that). Some people on The Knot have a variation of the recipe and call it Ft. Worth Chicken. :-p Anyway, here is my version from 6 years ago. Unfortunately Brian says it’s never been as good as the first time I made it. Probably because I don’t have [...]

Read the full post at Delicious Accidents