Jack O' Lantern Mini Cakes

Happy Halloween!!!  I (Daughter) wasn't going to make anything today as I have a big exam tomorrow that I should be studying for, but I just couldn't resist!  I decided to compromise, and make something simple during my study breaks.  I cheated and used a pumpkin spice cake mix, stirred in some chocolate chips (in my book, chocolate chips are a pre-requisite when it comes to anything pumpkin), and baked using Wilton Mini-Pumpkin Silicon Baking Molds. 

Once the cakes were baked and cooled, I topped them with melted white chocolate (dyed orange), and then decorated with a basic decorator's frosting.  Hope we get some trick or treaters tonight!!

Bread Pudding to Die For

Several weeks ago, Papa Kidd went to an outdoor school called Wonders of the Outdoor World (W.O.W.) in Missouri.  He learned this Dutch oven recipe there, came home to Texas and made some for Mama & Daughter.  The name of the recipe does not mislead - this is some seriously amazing bread pudding!

Ingredients:
4 large eggs
2 c milk
8 slices sandwich bread (Potato bread is the best, but any bread will work)
1 stick butter
2 c applesauce
Cinnamon to taste
2 c brown sugar
1 cup raisins
1-2 cups miniature marshmallows

Utensils:
#12 Dutch oven
Aluminum foil
About 26 charcoal briquettes

Directions:
1.  Beat eggs and milk together, set aside. 
2.  Butter 4 slices bread on one side, cut each one diagonally, and lay buttered-side down in the bottom of a foil lined, #12 Dutch oven.
3.  Spread half of the applesauce over the bread layer.  Sprinkle with cinnamon.  Put half of the brown sugar over the cinnamon and applesauce.  Spread the raisins over the brown sugar.
4.  Butter the other 4 slices of bread on one side, cut each one diagonally, and place them buttered-side down over the raisins.

5.  Spread the remainder of the applesauce over the bread.  Put the rest of the brown sugar over the applesauce and sprinkle with cinnamon.  Pour the egg and milk mixture over and down between the slices of bread.
6.  Put the lid on the Dutch oven and let the bread soak up the egg and milk mixture for 25 minutes.  Bake covered for 40 minutes at 350 degrees (6 briquettes under the oven and 20 on top).

7.  When done, spread 1-2 cups of miniature marshmallows on top and replace the lid.  Let sit for 5 minutes.
8.  Remove lid and allow to cool before serving.  Can be served with ice cream or whipped cream, but it is pretty darn amazing on its own!

Dutch Oven Chicken Pot Pie

After Daughter Kidd begged and pleaded for some chicken pot pie, Papa Kidd developed this Dutch oven recipe from several different recipes found online.  The secret ingredient is the green chiles...they don't add spice, but they add an indescribably incredible flavor when mixed with the other ingredients.

Ingredients:
3 large cans of pre-cooked chicken (or breast meat from pre-cooked rotisserie chicken)
1 can corn, drained
1 can sliced carrots, drained
2 cans mild chopped green chiles

1 bag Simply Potatoes diced with onions (or 2-3 medium potatoes, cut into cubes)
2 medium onions, chopped
2 cups sliced mushrooms
2 cans cream of chicken soup
1 can of large refrigerator biscuits (such as Pillsbury Grands)

Directions:
1. Line a 12 inch deep Dutch oven with aluminum foil.  Prepare about 25-28 charcoals.  (If you need help with this step, comment below!)  Warm Dutch oven.
2.  Add chicken with juice to oven, then add canned ingredients, onions, potatoes, and mushrooms.  Cover with lid, and add 12 charcoals below Dutch oven, and 10 charcoals on top.  Allow to simmer until vegetables are tender.
3.  Stir in cream of chicken soup.  Cover, and cook for 10 minutes.
4.  Place biscuits on top of mixture.  Cover, add 5-8 charcoals on lid, and cook until biscuits are golden and cooked through. 
5.  Remove from heat, let stand for a few minutes, serve, and enjoy!

Boo! Brownie Ghosts

This is my (Daughter) first experiment with fondant.  I actually didn't use a traditional fondant that is rolled out, but a poured fondant, that ended up being more like a thick glaze.  I first started with brownies made in the Wilton Brownie Pop mold, then covered with cream cheese frosting, followed by the poured fondant.  I used a black decorating gel from the grocery store, which I wouldn't recommend, because it remained a soft gel consistency making it prone to smudging.  Next time I'll make my own.  The end product was super sweet, but oh so yummy!

The Mama Baked a Lemon Cake!

Hi everyone!!!! This is my (Mama) first entry on the blog. I hope you have enjoyed everything the daughter has posted so far. I plan to be a regular contributor as well.

This cake is called "Marsha's Lively Lemon Cake." The recipe came from The Cake Mix Doctor Returns by Ann Byrn (p 165-166.) I prepared this yummy cake to take to a little family gathering in Oklahoma City. Our main purpose for this visit was to tour and spend lots of money at "Affair of the Heart," which is the mother of all craft shows. We enjoyed the cake when we came home for snacks.

Ingredients that I used:

Baking spray mist for the pan (such as "Baker's Joy")

1 package (18.25 ounces) plain lemon cake mix
1 package (3.4 ounces) lemon instant pudding mix
3/4 cup orange juice
3/4 cup lemon yogurt
1/2 cup vegetable oil
4 large eggs

1 teaspoon grated lemon zest (optional)

1 tablespoon confectioner's sugar

Serves: 12-16

Prep: 15 minutes

Bake: 43-47 minutes

Cool: 35-45 minutes

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with no-stick spray. Directions say to dust the pan with flour and shake out excess but I never do and have no trouble getting the cake out easily.

2. Place the cake mix, pudding mix, orange juice, yogurt, oil, eggs, and lemon zest, if using, in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until it is smooth, 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 43-47 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10-15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25-30 minutes longer. Sift the confectioner's sugar over the top, then slice and serve the cake. (I didn't put the sugar on top for this cake. I thought it looked pretty the way it was).

This really is an easy cake to bake and one for lemon lovers for sure!

Pumpkin Chocolate Chip Whoopie Pies with Cream Cheese Filling

Mama & Papa Kidd went to The Affair of the Heart arts & crafts show in Oklahoma City this weekend, leaving Daughter Kidd to experiment in the kitchen!  Tried to make fondant for the first time.  Let's just say that's still a work in progress!  However, I did make these fantastic whoopie pies today. I got this idea from a vegan recipe that I had, however, I didn't like most of the things they suggested, so here's my take!

For the cakes:

½ cup non hydrogenated vegetable shortening

2 cups sugar

2 tsp molasses

2 tsp vanilla extract

1 can pumpkin puree

2 eggs

4 ½ cups all purpose flour

1 tsp baking soda

1 tsp baking soda

1 tsp baking powder

1 tsp salt

¼ tsp nutmeg

¼ tsp allspice

¼ tsp cinnamon

1-12 ounce bag mini chocolate chips

Cream Cheese Filling:

1 - 8 oz brick cream cheese

2 cups powdered sugar

2 tbsp butter

Utensils: 

Williams-Sonoma Whoopie Pie Pan

Stand Mixer

2 mixing bowls

Directions:

1.        Preheat oven to 375°.  Spray with non-stick baking spray, such as “Baker’s Joy.”

2.       Cream shortening and sugar together using a stand mixer.  You can also do it by hand.  Add molasses and vanilla and beat well.  Add pumpkin puree and whip until incorporated (don’t worry if the fat doesn’t mix in completely – the non hydrogenated stuff doesn’t look like it’s mixed in, but it still bakes well).  Stir in eggs. 

3.       In a separate bowl, combine all the remaining ingredients and mix well.  Add the dry mix to the wet mix until all is incorporated.  It will make a stiff batter.  Fold in chocolate chips.

4.       Drop by spoonfuls into cavities on whoopie pie pan.  (Or, you can use a cookie sheet if you do not have a whoopie pie pan.  The only difference is that the whoopie pie pan makes the cakes more uniform).

5.       Flatten the dough balls.  My preferred method is to wear a latex glove, spray the fingers with “Baker’s Joy,” and  gently press the dough balls into the pie pan cavities.  Or, you can wet your fingers and gently flatten. 

6.       Bake for 9-12 minutes or until a toothpick inserted comes out clean and the tops spring back when pressed in the center.

7.       Remove cakes from the whoopie pie pan as soon as they come out of the oven to prevent over-baking.  Cover them with a towel or plastic wrap to keep moisture/steam in, as this will prevent a hard crust from forming.  Prepare the filling while the cakes are cooling.

8.       Cream Cheese Filling:  Whip ingredients together until smooth.  Set aside or refrigerate until use. 

9.       I put my filling in a pastry bag and used a # 12 Wilton tip to pipe the filling into the center.  Make sure the sides of the cakes that were touching the whoopie pie pan  are the sides that touch the filling.

 10.   Store them wrapped in plastic wrap or in an air-tight container to keep them soft.

Makes about 2 dozen.

Veggie (or not!) Corn Dog Bites

When I (Daughter) lived in California, I was a big Trader Joe's junkie.  Among my favorite freezer items were the Veggie Corn Dogs.  Simple.  Tasty.  One minute in the microwave and I was embracing my inner 4 year old.  So now that I live in Texas and the nearest Trader Joe's is 4 hours away, I needed to find a substitute.  Our local health food store doesn't sell anything similar, and I don't have the first clue how to make corn dogs, so here's my bite-sized veggie take on the corn dog.  This simple recipe could make a fun hors d'oeuvres for a casual bbq, too!
Ingredients:

• Corn muffin mix (I prefer Arrowhead Mills Organic Corn Muffin Mix)
• 4 Veggie hot dogs, sliced in 1/4 inch thick slices (or regular hot dogs, if you prefer)

Utensils:

• Melon baller
• Mini-muffin pan (the kind that makes 24).  I prefer the silicone pans.

Prepare corn muffin batter according to package directions. Spray muffin pan with non-stick baking spray, such as "Baker's Joy."  Using melon baller, fill each cavity halfway with batter. Place 1 veggie hot dog slice in each cavity, then fill cavity the rest of the way with batter.

Bake according to muffin mix instructions, or until muffins are golden and glorious! 

Makes about 36 corn dog bites. 

Lemon Cookies

I (Daughter) love all things lemon...lemon bars, lemon meringue pie, lemonade, limoncello, lemon drop martinis, etc. Here's a cookie recipe I discovered last year from allrecipes.com.

Ingredients

• 1 (18.25 ounce) package lemon cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 teaspoon lemon extract
• 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Tip: To form the dough without making a mess, use latex gloves (or nitrile, if you're allergic to latex). Put gloves on both hands, spray one hand with non-stick baking spray (like “Baker’s Joy”) and then rub hands together. I learned this lesson the hard way!

Makes about 4 dozen.

Spinach Basil Pizza

First you start with fresh basil. This basil plant was a gift, brought to me from a trip to Trader Joe's in Albuquerque. It had the most enormous basil leaves I've ever seen! Of course, now the plant is dead...I (Daughter) can't seem to keep a basil plant alive to save my life. It's really sad, actually, because I think fresh basil should be a food group.

I learned this simple recipe from friends, who used pepperoni* instead of the sun-dried tomatoes. Here's my veggie twist.

1 prepackaged pizza crust
2 tbsp extra virgin olive oil
3 cloves garlic, crushed
1 bag fresh baby spinach leaves, stems removed
1/2 cup fresh basil leaves, stems removed
1/2 red onion, diced
1 pkg crumbled feta cheese
1/4 cup sun-dried tomatoes

1. Preheat oven according to prepackaged crust directions.
2. In small microwavable bowl, combine olive oil and garlic together. Microwave for 30 seconds. Stir and set aside.
3. Combine spinach and basil leaves on a cutting board, and coarsely chop.
4. Spread olive oil & garlic mixture over pizza crust.
5. Top pizza with spinach & basil, add red onion, feta cheese, and sun-dried tomatoes.
6. Bake according to prepackaged crust directions.
7. Slice and enjoy!

*If you choose to add pepperoni to this pizza, spread a thin layer of pepperoni on a paper towel, cover with another paper towel, and microwave for about 20 seconds. Blot any excess grease before adding pepperoni to the pizza to avoid giving the spinach an oily texture.

Vegan "Creamy" Tomato Soup

I (Daughter) developed this recipe when I was helping a friend who had just undergone gastric bypass surgery, and needed something that was super nutrient dense (packed a big nutritional wallop in a small amount of food). Since rain (a.k.a. "tomato soup weather") is in the forecast, I thought I'd post this. Sorry, no pics right now, but will get some posted soon!

Ingredients:
1 tbsp olive oil
1 medium sized onion, diced

3 cans diced tomatoes

1 pkg soft tofu, room temperature
1 can vegetable broth
1 1/2 cups V8
1 tsp dried basil flakes
salt to taste
fresh cracked pepper to taste

Instructions:
1. Over medium high heat, saute onion in olive oil until onion is transparent.
2. In a blender, puree 2 cans tomato and onion together, and pour into stock pot or dutch oven. Cover, and let simmer.
3. Puree remaining can of tomato together with room temperature tofu. Room temp tofu enhances the creamy texture of the finished soup.
4. Empty contents of blender into stock pot or dutch oven. Stir in remaining ingredients and heat until warm.
5. Garnish with fresh basil & mozzarella, serve with a grilled cheese sandwich or a big ol baguette, and refrigerate or freeze the leftovers. Clearly this step is non-vegan!

To freeze leftovers into single serving portions:
Fill freezer-safe containers 2/3 full, allow soup to cool to room temperature before freezing. It also helps to referigerate overnight before moving to freezer.

To heat frozen leftovers:
About 1 1/2 to 2 minutes in the microwave.

Makes about 12-15 (ish) cups.