busy bee

The last month has been busy as I continue to work and get things in order for my mission.  I did manage a trip north to see family and friends which was wonderful - and fall in New England is beautiful.  Other than work, I've done quite a lot of baking which I've posted pictures of on Instagram and Facebook.  My favorites are these two: 

Brownie cupcakes with cookie dough frosting:

http://sallysbakingaddiction.com/2012/05/29/fudge-brownie-cupcakes-with-cookie-dough-frosting/

Chocolate caramel turtle cookies:

http://www.thekitchenismyplayground.com/2012/09/insanely-delicious-turtle-cookies.html

If you make these, prepare yourself to eat them all! :)

*All photos and recipes from above websites*

donuts

homemade donuts equal a delicious breakfast!

[ recipe for cake donuts: http://www.joyofbaking.com/breakfast/CakeDoughnutsRecipe.html ]

raspberry lime sorbet

I made some raspberry lime sorbet this last weekend and it was delicious! Very limey so if you wanted to, cut out some of the lime juice so it's not so strong.  The amount of raspberries is perfect as is.  Be warned, this recipe takes some time to make as you have to let it sit several times throughout the process.

Raspberry Lime Sorbet

·   1 Cup Sugar

·   1 Cup Water

·   8 oz fresh, ripe raspberries

·   4 limes

Directions

1. Zest the 4 limes and add the zest to a pan with the cup of sugar

2. Boil water and add 1 cup of boiling water to the sugar and lime zest mixture. Stir until the sugar has dissolved and let sit for 30 minutes.

3. Strain the lime zest out and put the liquid back in the pan. Add the raspberries and bring to a boil.

4. Remove from heat and whisk until the raspberries are broken up. Put in the refrigerator to cool. Once cool add the lime juice.

[You can put it all through the sieve to get rid of the raspberry seeds and any tiny bits of the lime pulp.]

5. Toss it in your ice cream maker and let it do its job!  Put into a container and let harden further in the freezer.

lime pie

The other day we bought a bag of limes at Costco with the intention of making key lime pie.  Little did I know you actually needed key limes to do so.  Instead we found a key lime pie recipe and just used our normal limes and the result was fantastic.  I have always found key lime pie to be rather sour so this pie was just tart enough for me without being unpleasant.  The recipe I used is also ridiculously easy, so if you enjoy a good lime pie, make it!

Ingredients:
- 4 egg yolks
- 2 cans sweetened condensed milk
- 1 cup fresh lime juice (we used 7 limes)
- 1 graham cracker crust (or shortbread crust)

Directions:
1. Beat the egg yolks together before adding the sweetened condensed milk and lime juice.  Mix well.
2. Pour into graham cracker crust.
3. Bake at 375 for 20-25 minutes.
4. Refrigerate for several hours for best results.
5. Serve with whipped cream and lime wedges!

peanut butter oatmeal chocolate chip cookies

Last night my sister decided that since we had finished off all the desserts in the house, we should make some more.  We searched through some of my favorite cookbooks as well as pinterest for inspiration and decided on this somewhat healthier version of a cookie.  It doesn't have any flour or butter and instead has peanut butter and oatmeal. 

*The original recipe I found through pinterest is here.  I made some changes to it and loved it so my recipe is what follows.

Ingredients:
1 cup creamy peanut butter (or chunky)
1/2 cup brown sugar (dark or light)
1 1/2 teaspoons vanilla
2 large eggs
2/3 cup oatmeal
1 teaspoon baking soda
1/2 cup chocolate chips - I used milk chocolate and they were great but you could use semi-sweet

Directions:
1. Preheat oven to 350F and grease or spray your cookie sheet.
2. In a large bowl cream the peanut butter, brown sugar, vanilla and eggs until light.
3. Add the oatmeal and baking soda, mixing until well incorporated.  Stir in the chocolate chips by hand.
4. Using a cookie dough scoop or about a tablespoon of dough, place the cookie dough on the cookie sheet. The batter is pretty sticky so my cookie dough scoop was perfect and a lot less messy.
5. Bake for about ten minutes, or until the edges are nicely browned. 

*The recipe makes about a dozen and a half cookies but it would be easy to double it.

Enjoy!

muddy buddy popcorn

Basically muddy buddies but with popcorn instead of chex cereal. And let me tell you, it is fantastic.  I opted not to use the powdered sugar and it was perfect. Lots of chocolatey-peanut butter goodness.  And in case you've never had muddy buddies (which is a travesty) here is the (slightly modified) recipe:

1 cup semi-sweet chocolate chips
1/2 cup peanut butter*
1/4 cup butter

*I used chunky peanut butter which added a great crunch to the treat but you can use smooth

Melt in the microwave and spread over popcorn. I popped about 3/4 cup of popcorn kernels and it covered it nicely.  Less popcorn means more chocolate = delicious.  

Chill it for a nice hardened texture! Freezer does it more quickly but the fridge works well too.

Enjoy!

smashed cookies

I made some cookies with my sister the other night while our parents were out of town.  It can be hard for me to work with someone in the kitchen who doesn't have much experience so this recipe was perfect. We each made one of the batters and then worked together to smash them together.  

SMASHED COOKIES (adapted from Butter Baking)

double fudge chocolate cookie dough:
1 1/2 sticks unsalted butter, softened
1 cup packed brown sugar
1/4 cup white sugar
1 1/2 eggs (use the other half for the other batter)
1 t. vanilla
1 1/2 cups flour
1/2 cup cocoa
1/2 t. salt
1/2 t. baking soda
1 cup chocolate chips

chocolate chip cookie dough:
1 1/2 sticks unsalted butter, softened
1 cup packed brown sugar
1/4 cup white sugar
1 1/2 eggs
1 t. vanilla
2 cups + 2 T. flour
1/2 t. baking soda
1/2 t. salt
1 cup chocolate chips

Preheat the oven to 350F and prepare the trays with non-stick spray or baking paper.


To make the double fudge cookie dough, using a wooden spoon, mix the softened butter and both sugars together in a large bowl.

Add the eggs, mixing well. Stir in the vanilla.

Mix in the flour, cocoa, baking soda and salt until just incorporated. Stir in the chocolate chips before setting aside to make the other dough.










For the chocolate chip cookie dough, using a wooden spoon, mix the softened butter and both sugars together in a large bowl.

Add the eggs, mixing well. Stir in the vanilla.

Mix in the flour, cocoa, baking soda and salt until just incorporated. Stir in the chocolate chips


Form each dough into evenly sized balls (about 1 tablespoon) before taking half of each and smashing them together. You can also just place one type of dough on top of the other and as they bake they mix together.  Bake for 9-10 minutes.

Enjoy!

sticky toffee pudding

So, this took a lot longer than I thought it would (posting this).  I made the dish (which I found here: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/apr/14/cook-perfect-sticky-toffee-pudding) and was really hoping for "perfect" STP.  Well, it was good, and I would probably make it again - it was a huge hit with my parents - but it wasn't the same as I had in England.  I know, it's nearly impossible to get the exact same taste, but I'm planning to choose another recipe and have another go at it.  Overall it was tasty and with some whipped cream or ice cream I felt transported back to the pub where I first had it.  And let me tell you, it was a magical night.  And just a note on English vocabulary: "pudding" means dessert; this is not in fact a semi-solid (which is called "custard" in the UK) but rather a cake - a very delicious caramelly cake.  

In case you decide to try the recipe, here are some pictures of the process:

Making the toffee bit

Dates all chopped up

Just out of the oven - you can see the toffee layer

Topped with whipped cream!