Delicious Cranberry Sauce Parfait

Happy Thanksgiving everyone! I thought for this post I would do a Thanksgiving dish. I don't know about you, but I really like cranberry sauce. I know someone who made something very similar to this every Thanksgiving, and I always looked forward to it. I made my own version of it, and, although it doesn't taste the same as hers, it is still very yummy. 
I hope you enjoy it! Happy Eating! :)

                         Delicious Cranberry Sauce Parfait

Cranberry sauce: 
                        1 cup of water
                        1 cup sugar
                        4 cups cranberries (fresh or frozen) 

Whipped cream:
                        2 cups heavy whipping cream
                        4 tablespoons sugar
          
                        chopped pecans, optional


Wash the cranberries, and make sure there aren't any bad ones. 
In a medium saucepan, bring the sugar and water to a boil, stirring until the sugar is dissolved. Reduce the heat and add the cranberries. Let them simmer for about 10 minutes, or until they have burst, forming a kind of jelly. 
Remove from the heat and allow it to cool at room temperature, then place it in the refrigerator. 
Combine the whipping cream and the sugar in a blender cup, then, using a hand blender, whip it until it is thick. 
You can make several single serve bowls, or you can make one big one. Put a spoonful of cranberry sauce into the bottom of the bowl, then spoon whipped cream on top of that, until you have as many layers as you like. Finish with a dollop of whipped cream, and, if you want, you can sprinkle some chopped pecans on top. Yummy! 
I hope you guys have a great Thanksgiving! :)

  ~Nutmeg             

Chocolate Orange Mug Cake

Hello everyone!  I apologize that today's blog article is so late.  We have family in for the holidays, and I was a bit distracted!  Today's recipe is another mug cake.  Have you ever had a chocolate orange at Christmas time?  They come wrapped in orange foil.  You smack them against a hard surface before you unwrap them, and they break into segments.  They are SO delicious!  

Also, I wanted to let you know that I will not be posting the Friday after Thanksgiving.  I hope you all have a wonderful Thanksgiving celebration!

Chocolate Orange Mug Cake

1/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon unsweetened cocoa powder

2 T. brown sugar

a few drops vanilla extract

a few drops orange extract

1/4 cup milk

Directions

Throw it all in a mug and mix it until just combined.  Microwave for 1 minute and 30 seconds.  Enjoy!

My extended family from Canada really enjoyed it!  I only had a small amount left to taste myself!

Sautéed Sugar Snap Peas

Hello everyone!  I'm back!  Today's recipe is pretty healthy.  It is a delicious way to saute sugar snap peas.  This is a little off topic, but can you all leave a comment for what you are most thankful for?  Thanksgiving is coming up, and I thought we could all share at least one thing.  I am thankful for my loving family, who often helps me with this blog.  This activity will continue for the rest of the days leading up to thanksgiving.

Sauteed Sugar Snap Peas

1 lb. sugar snap peas

1 small yellow onion

2 T. sunflower oil

1/2 teaspoon salt

1/4 teaspoon garlic powder

Directions

Dice onion.  String peas.

Pour sunflower oil into a large skillet.  Add onions.  Saute on medium heat until softened slightly.   Add peas.  Continue to saute until onions turn golden in color.  Season with salt and garlic powder.  Combine well.  Take off heat.  Enjoy!!!

I hope you all enjoy these sugar snap peas as much as my mom did!  She ate the leftovers from them for lunch today!  

Four-layer Chocolate Sprinkle Cake

Hello, everyone! You know last week I said it was Koko's birthday? Well, I wanted to post the recipe for the cake she requested, but we were hosting a surprise party, and I didn't want her to know when it was. I ended up waiting until this week to post it. The picture isn't the greatest, but it was the best one I had. 
Anyways, here is the recipe! The original recipe can be found here. I did a few different things with it, as you will see, but I was very pleased with the way it turned out, seeing how complicated it was. I also had the help of a good friend for putting on the sprinkles and icing. You may be thinking "That's wayyy too much sprinkles!" It is very complicated and time consuming, but very worth it! I made the cakes the day before and froze them overnight, and I made the icing that morning. It took us 2-3 hours to do after that. Koko was happy with it, and I was very relieved, needless to say! :)  
 I hope you try this recipe! Happy Eating! (or, should I say, Happy Sprinkling!) :) 

                                                               

                  

                     Four-layer Chocolate Sprinkle Cake 

For the cake:
                  2 1/2 cups + 1 tablespoon all-purpose flour
                  3 cups sugar
                  1 cup + 1 tablespoon cocoa powder
                  1 tablespoon baking soda
                  1 1/2 teaspoons baking powder
                  1 teaspoon salt
                  3 eggs
                  1 1/2 cups buttermilk 
                  1 1/2 cups hot black coffee
                  1/2 cup vegetable oil
                  1 1/2 tablespoons vanilla extract

For the Whipped Birthday Cake Filling:
                  3 tablespoons cold water
                  1 tablespoon unflavored gelatin
                  2 cups heavy whipping cream
                  1/2 cup powdered sugar
                  1 heaping tablespoon white cake mix
                  1 teaspoon vanilla extract

For the Chocolate Icing:
                  1 lb. butter (4 sticks) at room temperature
                  4 cups powdered sugar
                  3/4 cup chocolate Ovaltine 
                  1 tablespoon vanilla extract
                  8 oz. Ghirardelli chocolate, melted and cooled (I used 60% cacao bittersweet) 
                  1/2 heavy whipping cream
              
You will also need:
                  lots and lots of sprinkles! 

Instructions for the cake: 
Preheat the oven to 350*. Prepare four 9-inch circle cake pans by greasing, lining with parchment paper, greasing the paper, then flouring. (I used vegetable shortening to grease it.) 
In the bowl for your electric mixer, sift all of the dry ingredients, including the sugar. 
Combine the eggs, buttermilk, coffee, oil and vanilla and whisk well. 
Gradually add this mixture to the dry ingredients, and mix on medium speed until well combined. Divide it evenly among the four pans. The batter will be thin. 
Bake for 20 minutes, or until a toothpick comes out of the center clean. Let them sit in the pans for 10 minutes, then place them on cooling racks until fully cooled. If you want to freeze them, you can find instructions here.

Filling: 
Place a stainless steel bowl and hand mixer whisk attachment in the freezer to chill.
Measure the water into a small bowl, then sprinkle it with the gelatin. Let it sit for about 10 minutes. 
Meanwhile, heat up the heavy whipping cream in a small saucepan until it is simmering. (do not let it boil!) Mix it with the gelatin mixture and put it in the refrigerator, stirring frequently, for about 8 minutes. (It should be cool but not set.) 
Mix together the powdered sugar and cake mix in a small bowl and set aside. 
Pull your chilled bowl and whisk out of the freezer and beat the whipping cream, powdered sugar/cake mix, and vanilla until it thickens slightly and begins to form soft peaks. 
Gradually add in the gelatin mixture and beat it until it forms medium/firm peaks. (Thick enough to spread, but not so thick that it will pull of pieces of cake) Cover it and chill in the refrigerator until you are ready to use it. (I thought it tasted like vanilla ice cream) 

Icing:
In a mixer, combine the powdered sugar and butter until well combined. 
Add in the Ovaltine and vanilla and beat on low until well combined. Add the melted chocolate and beat it until smooth.
Add in the whipping cream and beat on medium speed until spreading texture. 

Assembly: 
On your cake stand or cake board, spread a spoon of icing onto the bottom as a kind of "glue" so the cake doesn't slide off.
At this point, if you haven't already, you will want to level your cakes. Most people cut their cakes to level them, which you can find out how to do here, OR you could do it a different way right as they come out of the oven, and you can find out how to do that here.
Spread a pretty generous layer of the filling on top of it, then sprinkle some sprinkles on that. Repeat this step until you get to the fourth layer, which you will place bottom side up (because this side is the flattest) 
Put a crumb coat on the cake and place it in the refrigerator for about 15 minutes, or until it is dried.
Once the crumb coat is dried, take your cake out of the refrigerator and apply the final layer of icing. This can be as thick as you want, but make sure you leave enough for the border. 
Using your sprinkles, carefully put sprinkles going up the side of the cake as far up as you want. What my friend and I did was we got a spoonful of sprinkles and, starting as high up as we were going to go with them, slowly poured it onto the cake. We still had some fall off, but for the most part, they stuck as they fell. This is another way to do it, and it has you just using your hands to press them on. You can find the way that works best for you and go with that! (Whatever you do, do NOT roll the cake in the sprinkles! It will fall to pieces and you will have a huge chocolate mess on your hands.) 
 Put the sprinkles all around the bottom half of the cake, lightly pressing them into the icing so they don't fall off. 
Use a size 1M icing tip, pipe a shell border around the edge of the cake. Be careful that your icing does not get too warm or it will goo...I accidentally messed up part of my border because of that. If it does start to get warm, you can put it in the fridge or freezer for a few minutes to cool down a little. (Just don't put it in for too long or it won't come out!) 
Sprinkle more sprinkles on the top of the cake, making sure they stay inside the border. 
Place the cake in the refrigerator until you are ready to serve it. 
It is definitely a long, complicated recipe, but it is soo yummy and totally worth it! 
I hope you like it! Enjoy! :) 

Very Berry Salad For One

What a beautiful day it is!  The thermometer outside hovers just above freezing, but the sun is beaming happily down in defiance of the settling cold.  In celebration of the bright afternoon, I made a salad busting with berries for lunch.  Juicy strawberries are a sweet reminder of summer, and the dried cranberries and warm pecans hint of winter holidays yet to come.

               

This salad is for one, but can quickly and easily be multiplied for a crowd.  It could also be divided to make two delightful side salads. In fact, I had already eaten half my salad before I remembered to take a picture.  I was hungry!  The image below is half of what the recipe actually makes. 

Have a great week!

-Sarah

Very Berry Salad For One

Salad:

1 heaping plate full of mixed baby romaine

1/4 cucumber, sliced and quartered

6 strawberries, rinsed, cored and quartered

1-2 Tbs. dried cranberries

1 green onion, sliced thin (I use a scissors - it's easier!)

1-2 Tbs. crumbled bacon pieces

1/8 c. pecans, toasted*

1 recipe Honey Mustard Dressing

Layer or toss salad ingredients any way you like it.  Drizzle with dressing and enjoy!

Honey Mustard Dressing:

2 tsp. sunflower oil or other vegetable oil

1 Tbs. Horseradish mustard

about  1 scant Tbs. raw honey 

2 dashes salt

ground black pepper to taste

Combine all ingredients in a small bowl.  Stir or whisk well to blend until smooth.  Drizzle over salad.

*NOTE: If you have never toasted nuts before, don't worry.  It is quick and easy, especially in these small quantities.  I use a skillet on my stove top, but there is more than one way to do it.  Just preheat a small skillet on medium heat for a couple minutes.  Add pecans, stirring with a wooden spoon to cook evenly and prevent burning.  When they begin to brown slightly, remove from heat. A good indicator that they are ready is when the toasted, nutty smell intensifies.  Cool slightly on a plate or paper towels.

Birthday Week

Hello Everyone!  My name is Sarah, and I will be filling in for Koko while she is out of town.  I also happen to be her mom :)  

As you know from this week's previous posts, Koko's dad had a birthday on Monday, and Koko celebrated her birthday yesterday.  Nutmeg and her friends threw her a surprise party and made her an amazing cake of towering chocolate layers that Nutmeg will post for you next week.  It is well worth the wait!  

The recipe I have for you today is the cake that Koko's Dad requested for his birthday.  It is airy and rich the first day and fudgy the next.  Depending on your preference, you can serve it the first day for a light cake or let it sit overnight for a more dense cake.  The original recipe can be found here.  I don't follow recipes very well because I like to be creative and add my own personal  touch to the food that I serve.  Call it my streak of apron-clad rebellion shining through.  I also didn't want to be left alone with four layers of leftover chocolatey goodness while my family was out of town!

Dad's Chocolate Birthday Cake

Cake

2 sticks butter + more for greasing

4 heaping Tbs. cocoa powder + more for dusting

1 c. boiling water

1 vanilla bean pod

2 cups all purpose flour

2 cups sugar

1/4 tsp. salt

1 tsp. baking soda

1/2 c. buttermilk

2 eggs

Frosting

2 c. heavy cream

3 c. chocolate chips

1 Tbs. Disaronno liqueur (OR 1 tsp. vanilla or almond extract)

 Preheat oven to 350* F.  Heavily grease two 9" round cake pans.  Line bottoms with parchment paper.   Dust with cocoa.  In a saucepan, melt butter.   Whisk in cocoa until smooth.  Whisk in boiling water and allow mixture to boil for 30 seconds.  Remove from heat and allow to cool.

On a cutting board, split the vanilla bean pod in half lengthwise with a sharp knife.  Using the dull side of the knife, scrape seeds and add them to the cocoa/butter mixture; stir.  (If you've never used a vanilla bean before, you may want to read this tutorial).  

Meanwhile, in a mixing bowl, combine flour, sugar, salt, and baking soda; set aside.  

When cocoa mixture has cooled to warm*, whisk in buttermilk, followed by eggs.  Add liquid mixture to dry ingredients; stir to combine.   Divide batter evenly between two prepared pans.  Bake for 20 minutes, or until a toothpick inserted into middle of cake comes out clean.  Cool layers completely before frosting.

For the frosting, pour chocolate chips into a mixing bowl.  Heat cream in a saucepan over medium heat until it is very hot, but not boiling.  Pour hot cream over chocolate chips and stir until melted and smooth.  Refrigerate to cool.  When completely cool, add flavoring of choice and whip mixture with electric mixer until light and fluffy.  Use to frost between each layer and outside of cake.  

Enjoy this cake served with a tall, cold glass of milk!

(*NOTE:  If your mixture is still too hot, it will cook the eggs when you add them.  You will end up with scary, chewy lumps in your cake!)

Spaghetti and Meatball Casserole

Hello everybody! I have a very yummy recipe for you today. I hope you like it! Also....tomorrow is Koko's birthday!!!!! HAPPY BIRTHDAY KOKO!! 
Anyways...here is the recipe for the Spaghetti and Meatball Casserole.  It makes a great dinner. Happy Eating! :) 

                      Spaghetti and Meatball Casserole 

      Meatballs:
                         1 lb. ground beef
                         dash of Italian seasoning 
                         1/8 tsp. salt
                         3 eggs
      Sauce: 
                        2 1/2 jars spaghetti sauce
                        dash of garlic
                        dash of Italian seasoning
                        pinch of salt

                       1/2 large box of elbow macaroni, cooked
                       Parmesan cheese for sprinkling (optional)  

Prepare the macaroni and put into a large Pyrex dish. 
In a large pan, fry the meatballs until browned and cooked in the middle. Place on top of the macaroni. 
Mix all of the sauce ingredients together and heat it up until warm. Pour onto the noodles and meatballs and mix it all together well. Sprinkle Parmesan cheese over top of it if you would like, and enjoy! My family really liked this dish, and I hope you will too! :) 

~Nutmeg

Dad's Birthday Coffeecake

Today is my Dad's birthday!  This recipe is his favorite coffeecake!  I have to admit I like it quite a bit as well!  My grandma would make this for my Dad when he was younger.

Sour Cream Coffee Cake

1 stick butter

1 cup sugar

2 eggs

1 cup sour cream

2 cups flour

2 teaspoons vanilla

1/2 teaspoons salt

1 teaspoon baking soda

1 teaspoon baking powder

Crumble Topping

1 1/2 cups flour

1 cup sugar

1 stick butter

Frosting

powdered sugar

milk

Directions

Preheat oven to 350*

Cream butter and sugar.  Add eggs and sour cream.  Combine well.  Add vanilla.

Sift together flour, salt, baking powder, and baking soda.  Add to the butter mixture.  Mix until combined.

Combine ingredients for the crumble topping as you would for pie crust(will have a sandy texture).

Pour crumble topping evenly over cake batter.

Bake for 25 to 30 minutes or until golden brown.  Let cool.

Combine milk and powdered sugar until it has reached desired consistency.  ( Thicker is better)  Enjoy!

My dad loves this coffee cake!  I hope that you will all try it!

Pheasant Pot Pie

Hello!  I must admit that I did not make this recipe.  My lovely mother did.  However, I harvested the pheasant.  I thought it would be fair if I posted this recipe, since I provided the main ingredient.  Pheasant is much like chicken, but it is richer and more tender.  I do not know if pheasant is an available ingredient to most of you, so you can substitute with chicken.

 

Pheasant Pot Pie

2 pheasant

4 cups water

1 medium onion, quartered

2 celery ribs, quartered

1 garlic clove, minced

2 T. lemon juice

2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon Worchestershire sauce

1/8 teaspoon ground nutmeg

3/4 cup all purpose flour

1 T. minced, dried onion

1/2 teaspoon minced, dried garlic

1 package (10 oz.) frozen peas

1 1/2 cups thinly sliced carrots

Pastry for a 2 crust pie

Directions

In a large saucepan add water, uncooked pheasant, quartered onion, quartered celery, and minced garlic clove.  Bring to a boil, reduce heat and simmer for an hour.

When finished let cool, and debone.  Strain broth, and discard vegetables.

Measure 3 1/2 cups broth into a large saucepan.  Add lemon juice, salt, pepper, worchestershire sauce, and nutmeg.  Remove 1/2 cup, and stir in flour.  Bring broth in saucepan to a boil. 

Add flour mixture, and boil for one minute, or until thick and bubbly.  Mix in pheasant, dried onion, dried garlic, peas, and carrots, mix well.

Preheat oven to 425*.

Spoon pheasant into a 9 by 13 baking dish.  Roll pastry to fit dish, placing it over pheasant mixture and sealing edges over dish.  Cut small steam vents in crust and bake for 35 to 40 minutes.  Enjoy!

I enjoyed this dish greatly.  I hope that your family does as well!

Chocolate Oreo Truffles

Hello everyone! I have made these truffles several times, and they are always a hit! My partner told me very adamantly that I had to put them on the blog, so here you go! They are very simple, yet very yummy. Happy Eating! :) 

   Chocolate Oreo Truffles

           1 package Oreos (any flavor except double stuff) 

         1 8 oz. package of cream cheese, soft

         2 bags chocolate chips

         sprinkles, optional

Set aside 9 Oreos, put all the rest in a plastic bag or blender and crush them very fine. Mix in the cream cheese very well. (It works really well to use your hands.) Put it in the freezer during the next step.

In a double broiler, melt the chocolate chips, making sure you don't burn the chocolate. 

Dip the balls into the chocolate, making sure you totally cover them. Sprinkle them with sprinkles if you want, or crush the remaining 9 Oreos and sprinkle them on top. Store them in either the refrigerator or the freezer. 
These are really good for Thanksgiving or Christmas treats! Yummy! 

Asian Peanut Noodles

Hello!  Today's recipe is a bit long, but I am sure it will not prove to be too difficult.  I love Asian peanut noodles.  I thought it was about time for another dinner recipe.  I did Inside Out Crab Rangoons already, so I thought something else Asian might be yummy.  

Asian Peanut Noodles

Peanut Sauce
1 cup chicken broth
5 tablespoons peanut butter    
2 tablespoons honey  
2 tablespoons soy sauce  
1 tablespoon fresh ginger, grated
3 garlic cloves, crushed

3 T. coconut milk

Chicken
2 boneless, skinless chicken breasts     
salt to taste
Freshly ground black pepper  
Juice of ½ lime
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce

Stir-Fry
½ tablespoon toasted sesame oil    
2 garlic cloves, crushed
1 cup green onions, finely chopped

1 ¼ cups carrots, shredded
1 ¼ cups broccoli slaw, shredded

 1 cup bean sprouts

8 oz. rice noodles

1 cup chicken broth

salt and freshly ground black pepper to taste

                                                                             

Directions

Heat a small saucepan over medium-low heat. Combine 1 cup of chicken broth, peanut butter, honey, soy sauce, ginger, and crushed garlic in a small bowl and mix well. When saucepan is hot, add mixture. Simmer, stirring occasionally, until sauce becomes smooth (~ 10 minutes). When sauce is smooth, lower heat to lowest setting on the stove and cover saucepan.Be sure to keep your heat level very low; the sauce will easily burn on the bottom if your stove is too warm or you’re not stirring constantly.

Heat a large Dutch oven over medium-high heat. Rinse chicken well under cold water, then pat dry with paper towels. Slice chicken into thin strips (~ ½ inch thick). In a medium bowl, season sliced chicken with salt and black pepper, than add lime juice, crushed garlic, grated ginger, and soy sauce. Mix with a spoon to combine well.

In a large stockpot, boil 1 quart of water and add salt, to taste, when a rolling boil is achieved.

Once Dutch oven is hot, add toasted sesame oil. Wait until oil is nearly smoking, then add chicken mixture. Sauté chicken until cooked through (5-7 minutes), and then remove chicken from the Dutch oven.  Lower the heat of the Dutch oven to medium, and then add the stir-fry ingredients (crushed garlic, scallions, carrots, broccoli slaw, and bean sprouts). Season to taste with salt and pepper, stir to mix well, and allow vegetables to sauté until crisp (3 minutes).

At this point, you should add your rice noodles to the water that is hopefully boiling by now. Cook the noodles for 3-5 minutes, or until soft.  Once noodles are cooked to your satisfaction, drain in a pasta strainer.

Once the vegetables are crisp, return the cooked chicken to the Dutch oven, followed by the cooked noodles, and the peanut sauce. If your noodle mixture isn’t “saucy” enough, add more chicken broth to loosen the mixture. Toss well to combine. Enjoy!

This is SO good!  I could easily eat this every day.  I hope you guys agree with me!

Five Layer Coconut Bars

Hey everyone!  This is a pretty simple coconut dessert bar.  Mind you, one of its five layers is butter.  It is delicious if you like coconut.  I LOVE it.  It is a great recipe to serve at a potluck.

Five Layer Coconut Bars

1/2 cup butter

1 1/2 cups graham cracker crumbs

1 (14 oz.) can condensed milk

2 cups chocolate chips

1 1/2 cups coconut sweetened coconut flakes

Directions

Preheat oven to 350*.

In a 9 by 13 pan, melt butter in oven while heating.

Evenly sprinkle graham cracker crumbs over melted butter.  Pour condensed milk over crumbs (it does not need to cover everything).  Layer all chocolate chips and then coconut, pressing down firmly when finished.

Bake for 25 to 35 minutes.  Enjoy!

I hope you all find these as easy as I did!  If you want to, send us your favorite dessert bar recipe!