Archive for November, 2010

November 17, 2010

>Soft Dinner Rolls

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The weeks leading up to Thanksgiving I have been testing out different recipes for dinner rolls, patiently  waiting for the thumbs up from family. Finally I found it, these are soft and chewy and with a little salt on top they are perfect. The secret to these soft rolls is that there are instant potato flakes in them which makes them extra soft.
Soft Dinner Rolls
makes about 12
1 1/4 cups water, heated to 110 degrees
2 T extra virgin olive oil
1 T sugar
1 envelope (2 1/4 t) instant yeast
3 C A.P. flour
1/2 C instant potato flakes
1 1/2 t salt
1 egg lightly beaten
1. Warm oven to 200 degrees, when it reaches 200 degrees turn it off. Line sheet pan with parchment paper. Oil a large bowl.
2. Whisk water, oil, sugar, and yeast in a liquid measuring cup until the yeast is dissolved. In the bowl of a stand mixer with the dough hook mix flour, potato flakes and salt. With the mixer on low add the water mixture in a steady stream until the dough comes together. Increase speed and knead for about 6 minutes, until the dough comes away from the walls of the bowl.
3. Knead on a floured work surface to mold it into a cohesive ball. Put in oil bowl and cover it with oil on all sides. Put plastic wrap on top and put in the turned off oven for 45 minutes or until the dough has doubled in size.
4. Punch dough down on a lightly floured work surface. Divide into quarters and divide those into 3 pieces each. On a clean surface, make a rough ball with a chunk of dough by pinching and pulling the sides down so the top is smooth. Then cup each round with your palm and move in a circular motion on the unfloured work surface to shape a smooth ball. Transfer the rolls to the prepared pan and cover with plastic wrap. Put back in the turned off oven for another 20 minutes.
5. Remove rolls from oven and remove plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle with salt. Bake until golden brown about 15 minutes. Cool for 10 minutes and then serve.

November 14, 2010

>Mini Pumpkin Pies

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I made Mini Pumpkin Pies but this recipe is traditionally for three large pies. It’s the recipe my dad uses every year but he adds more spices to it. It’s really delicious and perfect when you make them smaller.

1 (9 inch) unbaked deep dish pie crust or small tart pans.
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can Pure Pumpkin
1 (12 fluid ounce) can Evaporated Milk
Directions
1.Preheat oven to 425 degrees F.
2.Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3.Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

November 13, 2010

>Pumpkin Chocolate Chip Blondies

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I’m not to sure why these are called Blondie’s, because Blondie’s are usually firmer; but heck if you want another excuse to bake with pumpkin these are perfect. Really moist little cake squares.


Pumpkin Blondie’s via The Girl Who Ate Everything
2 cups all-purpose flour
1 T. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1¼ cups brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
2 cups chocolate chips
3/4 cup pecans, chopped (optional)

Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and pecans, if using) with a rubber spatula.
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

November 11, 2010

>Classic Brownies

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These are the classic brownies I make, and in my opinion are the best. I say in my opinioun because I know how people have different prefences when it comes to brownies, and these are my personel prefence. Moist, fluffy, rich brownies. The guys at my dad’s work always request these, and they can never get enough of them. They have this candy jar filled with a assortment of candys and nobody every eats the m&ms, so whenever it’s just the m&ms leftover they send them home with my dad, and I then make these brownies and put the m&ms ontop. When I don’t have time to experiement or think of something new to bring to a gathering I always go for these and everyone loves them.
Brownie Ingredients:
1 1/4 cups cocoa powder
1 1/4 cups flour
12 oz butter
3 cups sugar
6 eggs
2 tsp. vanilla
Preheat oven to 350F.
Grease a 9×13-inch baking pan. Sift together cocoa powder and the flour. Melt the butter over low heat. Remove from the heat and stir in the sugar. Add the eggs, 2 at a time stirring after each addition. Stir in the vanilla. Add this mixture to the dry ingredients and stir until combined. Pour batter into the prepared pan and bake for 45-50 minutes or until cake tester comes out clean.

November 8, 2010

>Pumpkin Cupcakes

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I made these cupcakes for one of the world series games and they were a huge hit, and the Giants won!! I got this recipe from Martha Stewart.
Makes 22
1 sugar pumpkin, (about 1 1/2 pounds), peeled and seeded
1/2 cup Pumpkin Puree, or canned pumpkin puree
1 cup pecans
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
3/4 cup vegetable oil
4 large eggs
Cream Cheese Frosting Directions
1.Preheat oven to 350 degrees. Line two muffin tins with paper liners. Grate pumpkin in a food processor or on the large holes of a box grater (you should have about 2 1/2 cups). Transfer to a medium bowl, and add pumpkin puree and pecans.
2.In the bowl of a food processor fitted with the metal blade, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; pulse to combine. With machine running, add oil and eggs; process until smooth, scraping sides of bowl as needed. Add pumpkin mixture; pulse to combine.
3.Spoon about 1/3 cup batter into each cupcake liner. Bake until a tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool.
5.Decorate cupcakes with frosting

November 6, 2010

>Pumpkin Milk Shake

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Pumpkin Milkshake via Our Best Bites (I changed a little bit)
1/3 C pumpkin, canned or homemade
1/4 – 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/4 t allspice
1/4 t nutmeg
2 C vanilla ice cream
Put everything in blender and blend. Pour in cup and put whipped cream and cinnamon on top!Enjoy!

November 4, 2010

>Apple Hill

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Every October since I was about 9 years old my family and I have been going to Apple Hill. It’s a bunch of Apple orchard farms located in Camino Ca. Near Halloween there are Halloween festivities for kids,craft fairs, hot cider tastings, apple picking, everything and everything apple baked goods.

Our favorite places to go are Grandpa’s Cellar for their Delicious baked goods, Rainbow Orchards for there hot fresh cinnamon apple doughnuts and fresh Apple Cider in mini milk jugs. We also do most of our Apple Picking at Bolster’s Hilltop ranch, which connects through a nature trail to Apple Ridge farm where theres a petting zoo,BBQ shop, and a awesome pie shop with frozen pies to bring home.

I’m sorry that I’m cruel and I stuck the two pig pictures together. It is not the same pig. I just thought it was awesome that they roast a whole pig daily.

I loved the petting zoo even if it was for the children. They also have pony rides and face painting.

Lots of different kinds of Apples for you to pick yourself or to buy in boxes at a warehouse store. I think we bought a box of 40 pounds of apples for. Also plenty of gourds I wanted to take them all home. Also there are Christmas tree farms up there so you can also go at Christmas time. Year round they also have wine tasting, so there’s something there for everyone. When and if you go; go to Rainbow orchards and get their donates, they are the best ever!