Thursday, December 6, 2012
I know that my posts have been few and far in between but I have a legit reason for being so sporadic with my posting. I am 7 months pregnant with our first child who we affectionately call baby boy Forester. And with being pregnant, I have proven to be my mother's daughter and have had nausea my entire pregnancy and while being pregnant the universe has played a cruel joke on me. Usually, I love to eat anything sweet and baked and would take dessert over dinner, well not since being pregnant. Sugar makes me ill and the mere thought of it turns me off....I have often told my husband that I feel like my taste buds have betrayed me. So hence the reason you have not seen me bake posting as much about my baking adventures.
With that said I am determined to not let my crazy taste buds get in the way of this Christmas season and doing all the baking I so love. And this recipe happens to be one of my favorite festive cookies. I love the combination of brown sugar, oat meal, white chocolate and tart craisins. And it is one of those recipes where everyone has had them at some point but is not sure where to get the recipe. These have a light creamy taste with a twist of tart from the dried cranberries, soooo very good.
Oatmeal Cranberry White Chocolate Cookies
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5-ounce package Ocean Spray Craisins Original Dried Cranberries
2/3 cup white chocolate chunks or chips
Start off by preheating oven to 375ºF. Line a cookie sheet with parchment paper or a silpat and set aside.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Next add eggs one at a time, mixing well. In a separate mixing bowl combine oats, flour, baking soda and salt. Then add dry ingredients to butter mixture in several additions, mixing well after each addition, but being sure to not over mix. Lastly, stir in dried cranberries and white chocolate chunks.
Using the line cookie sheet, drop the cookie dough by rounded teaspoonfuls onto cookie sheet. Place cookie sheet in oven and bake for 10-12 minutes or until golden brown (my cookies took only 9 mins to bake, but it completely depends on your oven). Once done baking, remove from oven and cool on wire rack. This recipes make about 2 1/2 dozen cookies.
This is the perfect cookie recipe for a cookie platter or an easy cookie to whip up on short notice. It seriously such a tasty and easy cookie to make, plus the dried cranberries add a festive twist to this yummy cookie. So get in the kitchen and start baking, you will not be disappointed.
Happy Christmas Baking!
Wednesday, September 26, 2012
But the first day of fall was not going to be complete without making an awesome fall recipe and I did not have to look far for inspiration. I love getting my fall magazines, full of amazing fall pictures and fall recipes. I got my Southern Living last month and it was jammed packed with recipes all featuring apples and what could be more fall than apples.
There were so many recipes to choose from but I decided to settle in on the Caramel Apple Ice-cream Tarts. I used that recipe as inspiration and tweaked it according to my liking. I chose this recipe because there were cute little individual tarts topped off with sauteed apples, ice-cream , toasted pecans and homemade caramel. Now if that does not sound good then "you need to get on out of here" (a Thad phrase). I made them and then presented a decked out plate to the master taster.....Thad and he loved it. He even put this dessert in his top 5 which is big if you know Thad Forester. This is the perfect fall dessert for a dinner party or just a chilly evening at home. The smells that will fill your kitchen will give you fall fever and this recipe itself will get your taste buds ready for fall........
Caramel Apple Tarts
1 2/3 cups all-purpose flour
3/4 cup butter, cubed
2/3 cup powdered sugar
1/3 cup cornstarch
4 tablespoons butter
4 cups peeled and diced Gala apples (4-5 apples)
2/3 cup firmly packed light brown sugar
2 tablespoons of cinnamon
Vanilla ice cream
1/2 cup roasted pecans
Start off by preheating oven to 350 degrees. Pulse first 4 ingredients in a food processor 10 to 12 times or until mixture resembles coarse meal. Then spray the individual tart pans and then using the mixture, firmly press on bottom and up sides of 8 (3 3/4-inch) or 4 (6 inch) round tart pans with removable bottoms. Place in oven and bake for 25 to 30 minutes or until lightly browned. While tarts are Baking, begin on the caramel sauce since it needs time to cool slightly (see recipe below).
Once tarts are browned, remove from oven and cool on a wire rack just until you are able to handle the tart pans. Once cooled slightly, I turn each tart over and tap the bottom until the tart pan sounds hallow to make sure the tart comes out in pretty form.
Then melt 4 Tbsp. butter in a large skillet over medium-high heat; add apples and brown sugar. I also added 2 tablespoons of cinnamon. Once all ingredients are all combined, make sure to stir constantly, 8 to 10 minutes or until the apples are tender and caramelized.
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream
1/4 cup honey
Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.
To assemble, take the tart shell, fill with sauteed apples, then place three hardy scoops of ice cream on top, then add the caramel sauce and top it all off with some roasted pecans. This recipe will send your taste buds reeling, just the apples, with the creamy ice cream and homemade caramel topped with roasted pecan.....you can't go wrong. Such a perfect fall dessert that will wow any guest! Definitely a keeper!
Wednesday, September 19, 2012
|To start each season off right we must place our scripted "A" on the door for good luck!|
Thad and I figured out the other day that this is our 5th football season we have spent together and in that time we have started some game day traditions that are pretty important to us. We both love tradition, good food and the Tide, so that basically makes a perfect combo for a perfect game day.
We recently moved from Tuscaloosa (Home of the Tide) to Trussville, a suburb of Birmingham. Since we no longer are in the center of all the action, we need to work a little harder to create a great game day atmosphere in our home. Usually mid-week we start talking about what we are going to make for game day and when I say "we", I mean Thad puts in his request and I make it. So we plan out our menu and enjoy the sounds of football playing on the TV and the smell of good food cooking in the air. I thought we would share with you a typical game day at the Foresters and show you how we Roll Tide Roll.........
|So to start off with we had pigs in a blanket and they were the perfect appetizer for a football game|
|After the appetizer of pigs in a blanket we had some yummy homemade chili which I had cooked in the a crock-pot and the let all flavors marinate for several hours|
|Then Thad requested I make one of his favorite chocolate chip cookies.........New York Times Chocolate Chip Cookies|
Tuesday, March 27, 2012
I know, I know, where in the world have I been????? And why have I not posted anything since December? Well in the last few months we have sold our house in Tuscaloosa, AL and bought a new home in Trussville, AL. Thad has switched jobs and in between all that time there has been a whole lot of packing and unpacking. We have have been busy but it has been a great move. We are loving Trussville and we love our new little community we live in. We have been in our new home for just over a month now and I am just now feeling like we have a normal routine back in place.
Our new home in Trussville, we love it!
In Trussville there is a BBQ joint called Jim 'N Nick's and we have come to love their salads and amazing muffins and they serve a coconut cream pie that is literally out of this world. So since having their coconut cream pie, I have had it on the brain. And in my unpacking I came across a magazine that caught my eye. It is a Southern Living Special Edition and is titled "Our Best-Ever Cakes & Pies". So with a title like that how could you not stop everything you are doing and sit down and read each page full of yummy desserts.
Once I had thoroughly examined the magazine, it was given to Thad, with orders to pick a dessert for Sunday and he chose their Coconut Cream Pie, which was genious, like he was reading my mind. And after making it, let me tell you that it was pure heaven. The homemade pie crust, fresh coconut custard topped with whipped cream....need I say more. Just trust me on this one, so worth your time!
Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
1 teaspoon vanilla extract
Whipping Cream Topping
2 cups whipping cream
1/3 cup sugar
1 1/2 teaspoons vanilla
Garnish: toasted coconut
Start off by preheating the oven to 425 degrees.
Using your favorite pie crust recipe, roll out the pie dough and place it in a 9 inch pieplate. Prick bottom and sides of pie crust with a fork. Make sure to make the pie crust edges pretty too (I always crimp the edges.) Then bake the pie crust for 12 to 15 minutes until the crust is a golden brown. Once golden brown, remove from oven and place on a cooling rack.
While the pie is cooling, begin the coconut cream filling. Using a medium saucepan combine, a 1/2 cup sugar and cornstarch. In a small separate bowl whisk the half-and-half and egg yolks together. Then gradually whisk egg mixture into sugar mixture; then bring to a boil over medium heat, whisking constantly. Once boiling, boil 1 minute and then remove from heat. Lastly, stir in the butter, 1 cup coconut, and 1 teaspoon vanilla. Cover the filling with plastic wrap, placing plastic wrap directly on the warm filling in the pan; let stand 30 minutes.
After 30 minutes remove the plastic wrap from the cooled filling and spoon custard mixture into the cooled crust, then cover and chill for 30 minutes or until set. My philosphy is the longer it has to set the better and we love our coconut pie cold so I place it in the refrigerator for as a long as possible.
Next beat the whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling and garnish your gorgeous pie with toasted coconut, to top it off.
*To make toasted coconut, I set the oven to about 350 degress and place in a tin pan and spread out about 1/4 to 1/2 cup coconut (depennding on how much you like as garnish) and place it in the oven for about 5 minutes. I always set a timer because I get busy doing something else and forget it is in there. I also check it about half-way through and make sure it is not burning and getting an even golden brown look.
This pie will seriously change your life. And if you have coconut lovers in your family, this will blow them away. Coconut cream pie is perfect for an Easter dinner or even just a perfect spring dessert. So give it a try, you will not be dissappointed.