1 can pumpkin (15 oz)
1 spice cake mix (mix only)
1/2 bag chocolate chips
mix together, bake 350 for 11 minutes
ENJOY
Maple Glaze:
3 T Butter
4 T Milk
1/2 cup brown sugar
melt until heated/dissolved, do not boil
mix in 2 cups powdered sugar
Wednesday, October 21, 2009
Wednesday, October 14, 2009
Homemade Pretzels!
These homemade pretzels were absolutely amazing! I got this recipe from http://myfoodstoragedeals.blogspot.com/ She has some really fun recipes over there so you should go check it out. Matt and Melanie both said to me that they tasted just like the ones at Sams Club. I can't wait for Kaitlyn to get home from school and try them. She is my true pretzel lover. We will definitely be making these again.
I know not the greatest picture, but believe me they are delicious. They look kind of funny because I left out one twist from them.
Homemade Soft Pretzels
Recipe courtesy Alton Brown, 2007
Makes 8 pretzels 1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt (I just used my table salt)
1 package active dry yeast 22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted (I used margarine)
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water Pretzel salt (I didn't have any eggs or pretzel salt so I just shook my table salt on it and they were still delicious)
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
I know not the greatest picture, but believe me they are delicious. They look kind of funny because I left out one twist from them.
Homemade Soft Pretzels
Recipe courtesy Alton Brown, 2007
Makes 8 pretzels 1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt (I just used my table salt)
1 package active dry yeast 22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted (I used margarine)
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water Pretzel salt (I didn't have any eggs or pretzel salt so I just shook my table salt on it and they were still delicious)
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Thursday, October 8, 2009
Mint Oreo Ice Cream Cake
1 package mint or regular oreos
1/4 cup butter
1 (12 oz) jar hot fudge topping (warmed up so easy to pour)
1/2 gallon mint chocolate chip ice cream (softened)
8 ounces Cool Whip
In blender or food processor break apart 1/2 package of cookies. Pulse until they turn into fine crumbs.
Place in bowl and add 1/2 stick melted butter. Mix together and press crust into 9 or 12 inch pan (could also use a cake pan but you may need a little more ice cream).
Soften ice cream by setting out for 1/2 hour before making or place frozen ice cream in a large bowl and melt in 30 sec. intervals. (You just want it soft enough to spread, not completely melted.)
Spread 1/2 of ice cream onto crust and place in freezer while you get the next part ready.
Break the rest of the Oreos up into the blender and pulse until crumbs form. Add warm hot fudge to cookie crumbs in bowl and spread over ice cream layer. (If you let the first ice cream layer re-freeze a little the hot fudge will spread better on it.)
Spread the rest of the softened ice cream over the yummy crunch layer.
Cover and place in freezer for several hours or overnight.
Just before serving, top with Cool Whip. You can also drizzle some warm hot fudge over the top and sprinkle with Oreo crumbs.....if you have saved some aside!
You can dip a knife in warm water and run it along the sides of the cake to loosen, then slice and serve! DELICIOUS!!!
1/4 cup butter
1 (12 oz) jar hot fudge topping (warmed up so easy to pour)
1/2 gallon mint chocolate chip ice cream (softened)
8 ounces Cool Whip
In blender or food processor break apart 1/2 package of cookies. Pulse until they turn into fine crumbs.
Place in bowl and add 1/2 stick melted butter. Mix together and press crust into 9 or 12 inch pan (could also use a cake pan but you may need a little more ice cream).
Soften ice cream by setting out for 1/2 hour before making or place frozen ice cream in a large bowl and melt in 30 sec. intervals. (You just want it soft enough to spread, not completely melted.)
Spread 1/2 of ice cream onto crust and place in freezer while you get the next part ready.
Break the rest of the Oreos up into the blender and pulse until crumbs form. Add warm hot fudge to cookie crumbs in bowl and spread over ice cream layer. (If you let the first ice cream layer re-freeze a little the hot fudge will spread better on it.)
Spread the rest of the softened ice cream over the yummy crunch layer.
Cover and place in freezer for several hours or overnight.
Just before serving, top with Cool Whip. You can also drizzle some warm hot fudge over the top and sprinkle with Oreo crumbs.....if you have saved some aside!
You can dip a knife in warm water and run it along the sides of the cake to loosen, then slice and serve! DELICIOUS!!!
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