Every year we spend Thanksgiving with my Husband’s family. Every year I make the dessert ( no surprise here:) I volunteer for this job:) ). We always host the Christmas dinner, so you will be seeing more of Christmas recipes coming.
Today I leave you with thanks and links to some wonderful foodies/bakers and their dessert ideas.
The food bloggers’ network is the most supportive and fun I have seen. Thank you! For all your comments and such a warm welcome to the community. You are such an inspiring bunch! I am honored to be a part of it.
In case you are still looking for inspiration, here are some fantastic ideas for bringing sweetness to Thanksgiving table this year. Click on the link in caption to go to the recipe.
I am thankful for our adorable, healthy Little Boy, for my Girls’ love and smiles, my Husbands love, care and support. It’s all I really need. It’s what makes me who I am.
Have a happy and a sweet Thanksgiving!
Yesterday I shared a cranberry jam recipe. Today I am revealing why I recommended reserving some of it.
Ladies and gentleman, I give you Cranberry Pop Tarts. Did you just think: post-Thanksgiving breakfast?
|Because a Super-Mom makes magic in the kitchen.
Homemade Pop Tarts
adapted from Smitten Kitchen
for the pastry:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup ( 2 sticks ) unsalted butter, cut up
1 large egg
2 tablespoons milk
1 additional large egg ( to brush the tops of the pop tarts ), beaten
for the glaze:
1/2 cup confectioners’ sugar
1 to 1 1/2 Tbsp milk
Lightly grease or line with parchment paper your baking sheet. Set aside.
Whisk together the dry ingredients ( flour, sugar, and salt ). Add the cut up butter and work it in with a pastry blender or food processor until it resembles coarse crumbs. Add the first egg and milk, stir the dough. You can knead it until it all comes together. Divide the dough in half and wrap each in plastic. Place in refrigerator for up to 2 days.
Remove it from the refrigerator and let sit for about 20 minutes. Place one piece of pastry on a flour-dusted counter top or non-stick mat, and roll it out a rectangle. It should be about 1/8″ thick and 9″ x 12″ big. I improvised here trying to get 3″ x 4″ rectangles without having to much of dough trimmings left over.
Gently place your first layers on a prepared baking sheet. Brush the surface of each with the additional egg. It will act as glue. Place about a tablespoon of filling into the center of each rectangle. Make sure you have enough space on the sides to “close” the pop tart with the top layer of pastry. Cover the filling with your second rectangle of dough, press firmly all around the edges to seal the filling inside. Prick the top of each tart with a fork or a toothpick. ( Somehow I forgot to do that. ) You can refrigerate the tarts for 30 minutes, but I baked them right away for 20 to 25 minutes, until they were golden brown. Cool in pan and than on a wire rack.Prepare the glaze by whisking the sugar with milk. Pour over the pop tarts.
Please, do not mind the imperfection of my pastry. I had two Princesses on their tiptoes by the counter top and my Little Boy happily cooing in his seat. It was hard to give the pop tarts straight sides.
|My imperfect pop tarts
The pastry is simply divine! I made it the night before and refrigerated over night. Next morning, you roll it out, cut it, fill it up, brush it with egg and bake it. Yum!
Of course I had to try to make one with chocolate inside.
Easy Cranberry Jam made in under half an hour! No pectin needed!
About this time of year, we envy our neighbors across the street for having this tree growing right in front of their house. Can you imagine waking up to a glow like this? It is the prettiest in the morning, when sun hits it in a particular angle to create a beautiful glow right underneath it.
This year, I managed to take a picture of this stunning tree. It was early in the morning when I sneaked in and snapped a few photos.
Today I am sharing them with you for two reasons. One – it’s simply beautiful. Two – it is losing it’s leaves as I type this. Soon it will be bare and we will have to wait till next Fall to see it again.
The colors of the leaves reminded me of cranberries. I love it’s deep orange and fire red.
I was inspired.
We still have over a week until Thanksgiving dinner, so to enjoy cranberries before that I decided to turn them into a jam we can have on a freshly baked bread every morning till then.
( Have you ever tried a raw cranberry? If not, you might want to. Just to know what it tastes like. )
No need to play the canning game here. It is a very easy recipe and you are just moments away from enjoying a tarty-sweet preserve yourself.
This jam is on the tarty side. You could add more sugar, but I just love the combo of flavors in this one.
As soon as the success on making the jam was declared, I knew what I wanted to reserve part of it for. Did I get you curious? Good. Then you will have to come back to see what I whipped up with my cranberry jam.
Cranberry Jam ( Fridge Style )
Cranberry Jam - easy to prepare and delicious to enjoy during the holidays!
- 1 pkg frozen cranberries
- 3/4 c sugar
- 3/4 c water
- 3 tsp lemon juice
- In a medium sauce pan, combine the rest of cranberries, sugar, water and lemon juice.
- Cook over medium heat until it boils. The cranberries will pop.
- Turn the heat down to a low setting and simmer the cranberries until the jam thickens. If you run a wooden spoon across the pot and you can see the bottom for at least 2 seconds, the jam is ready. It will thicken even more as it cools.
- Cool and pour into a jar.
- Keep covered in the refrigerator for up to a week.
This jam is chunky, but if you prefer it smoother, you can place the cooled jam in a blender or a food processor and process until smooth.
Copyright 2011-2013 CrunchyCreamySweet.com
Dulce de leche sauce fits perfectly in Fall’s color scheme. It’s rich caramel brown makes you feel cozy just by looking at it. Having it in your fridge gives you some comfort. It’s smiling at you whenever you are thinking: “Hmm, this cake needs something..” or “This coffee would be so much better if I added..”.
In case you are wondering why the jar is only half way full – I had to test the sauce and one
tablespoon just couldn’t do it. You will know what I mean when you make your own.
Note: This sauce is made totally from scratch. No canned condensed milk was used here.
Dulce De Leche Sauce
adapted from Joe Pastry
1 quart of milk
1 cup white granulated sugar
1/4 tsp baking soda
Mix 1/4 cups of milk with baking soda and set aside. Pour the rest of your ingredients into a medium size saucepan. Cook over a medium heat until it boils. Whisk in the soda and milk mixture. It will foam up. Keep whisking until it calms down and let it cook for about 30 minutes. Stir occasionally. After it starts to turn the delicious brown color, it will take about 30 more minutes to cook. Stir the sauce every few minutes. Let cool. Pour into a jar and see how long it will last you
Great for ice cream, cakes and cupcakes. Yum!
Oh, what is that peaking in the background? Next post’s feature maybe?
Mind you, this is not any ordinary chocolate cake. Do you see the “gooey” and “butter” words in the post’s title? Yep. it’s Paula Deen’s recipe. So you know it is good!
So maybe it is not so healthy for you. It’s cold outside – excuse no.1, it’s holiday baking time – excuse no.2 and … well, it’s cold outside
Wanna feel better about baking this one? Make two 8×8 pans and give one to your neighbor or a friend. Spread the love!
Double Chocolate Gooey Butter Cake
adapted from Food Network Magazine Jan/Feb 2011
1 18.25oz box chocolate cake
3 large eggs
2 sticks butter ( 1 cup ), unsalted, melted
1 8oz package of cream cheese, at room temp
4 Tbsp unsweetened cocoa powder
2 cups powdered sugar
1 tsp vanilla extract
Preheat your oven to 350 degrees. Butter a 9″x13″ baking pan.
In a large bowl, mix together the cake mix, 1 egg and 1/2 cup of the melted butter. Spread the mixture in the prepared pan. Set aside.
In a mixing bowl, beat the cream cheese until smooth. Add 2 eggs and cocoa powder. Mix well. Add the powdered sugar ( you might want to reduce the speed of your mixer at this point or you will end up with the sugar all over yourself:) ). Mix well.
Slowly add the remaining melted butter and vanilla. Beat until it’s smooth. Spread the cheese mixture over the chocolate cake batter.
Bake for 50 minutes. The center should be slightly gooey. Cool before slicing.