31 Days: Coconut-Pecan Cereal Bars

Welcome to Day 27 of 31 Days of Baking as part of Write31Days October challenge.

Coconut-Pecan Cereal Bars
1 package (7 ounces) sweetened shredded coconut
1 1/2 cups pecan halves
nonstick cooking spray
1 package (10 ounces) marshmallows
4 tablespoons unsalted butter
4 cups cornflakes

1. Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.

2. Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.

3. In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.

4. Stir in cornflakes, coconut and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, abut 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares. Makes 16
source: unknown

What I changed:

I made half of recipe. It still covered an 8x8 inch pan.

My Thoughts:

I love the smell of toasting coconut and pecans. Making this dessert made me hungry while making. Oh my, what a delightful twist on Rice Crispy treats. They taste like an adult version with the coconut and pecans. Warm and inviting, if that makes any sense. I like the corn flake crunch.

Till tomorrow...

31 Days: Dark-Chocolate Pudding with Candied Ginger

Welcome to Day 26 of 31 Days of Baking as part of Write31Days October challenge.

All my travel arrangements are finalized for next month which is really next week. Less than 7 days and I hit the road again. :)

Dark-Chocolate Pudding with Candied Ginger
1/2 cup plus 1 tablespoon sugar
1/2 cup unsweetened cocoa powder
5 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 quart half-and-half
one 3.5-ounce bar bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
lightly sweetened whipped cream and sliced candied ginger, for service

In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa powder mixture. Cook over moderate heat, whisking until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6ounce ramekins and let cool, then cover and refrigerate until chilled; about 1 hour. Top each pudding with whipped cream and candied ginger and serve.
source: a magazine probably Food Network magazine

What I changed:

I'll be the only one eating this pudding so I made a fourth of the recipe. I did not put in ramekins but in a bowl.

My Thoughts:

Oh yeah! The bittersweet chocolate makes this pudding my favorite pudding ever! I am not a huge pudding fan, but this one is AMAZING! Definitely keeping recipe.

Till tomorrow...

31 Days: Baked Cheddar Toast

Welcome to Day 25 of 31 Days of Baking as part of Write31Days October challenge.

Another savory recipe today to use up some ingredients that I have left. Only 7 more days till I leave this beautiful state.

Baked Cheddar Toast
1 cup heavy or whipping cream
1 cup cheddar cheese, shredded
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
4 large eggs, beaten
12 bread slices, white

Preheat oven to 325.
In the top of a double boiler, combine the cream, cheddar, white pepper and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Stir in the eggs. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle in the cheddar mixture. Place 1/2-inches apart on the baking sheet and bake until browned and bubbly, about minutes. Serve hot.
source: internet recipe I printed from somewhere a long time ago

What I changed:

Made half the recipe. I used a loaf of rosemary bread and hand cut the slices to the thickness I like for french toast. After baking as directions stated, I turned oven up and added 4 minutes. Then I stuck in broiler for a few minutes as I wanted it a little crispier. Then I flipped the pieces over and broiled again for a few minutes.

My Thoughts:

I would make toast again. Don't be mistaken by the name though. It does not turn out toasty unless you put in broiler and even then it was still soft. I enjoyed the creamy cheesey taste of the bread. Next time I would add something spicy, maybe some chili powder or cayenne pepper. Maybe sprinkle some on top after dipping. Or grind some pepper on top. It needs a little more flavor to be delicious.

Till tomorrow...

The Links We Read and other daily stuff

Hi, my name is Bree and I'm a list addict. Welcome to my weekly list love. 

• None

• Books Wanted:
• none

• Foodie stuff
• Spicy Fresh Chile, Tomato and Bacon Pasta with Ricotta. Anything with bacon and Ricotta sounds good.
• Apple Cider cupcakes, another perfect fall addiction
• Buttery cayenne pecans, I love toasted flavored nuts
• Another lemon flavored recipe to add to my arsenal - Lemon Crinkles
• Everything Pretzel Bites with Beer Cheddar Dip, yum yum
• Bourbon Vanilla Banana Bread with Candied Walnuts which I would switch to pecans
• Something hot and delicious to drink - Hot Chocolate del Diablo

• New-to-me blogs I've subscribed to this week:
• None

I am baking up a storm and loving it. 31 Days has spurred me to work through my recipe binder. I'll also be spitting out baking tips in an understocked kitchen, getting supplies in a remote area and other random thoughts.

My untried recipe stack is getting smaller and smaller. I have successfully baked every day and wrote about the recipes. :)

Day 11: Chocolate Cake
Day 12: Coconut Macaroons
Day 13: Sour Cream Pound Cake
Day 14: Cheesecake Brownies
Day 15: Chocolate Caramel Tartlets
Day 16: Brownie Sand Castles Mix
Day 17: Chewy Chocolate Chip Cookies
Day 18: Chocolate Cream Cheese Crescents
Day 19: Maple Butter Twists
Day 20: Homemade Pretzels
Day 21: Peanut Butter Bonbons
Day 22: Dark-Chocolate Cookies with Espresso
Day 23: Barbecue Cheddar Spiral Bread
Day 24: Chocolate Coated Anything

Expect to see lovely Alaskan photos here every week till November.

Excited to be hitting the rails next Sunday. I've been making lists of old favorite restaurants I want to try in Portland, Oregon and Chicago. Plus creating Pinterest boards of places I want to try in Washington DC, Boston and Portland, Maine. My trips are always all about the food.

Friday I realized I will be in Salem, Massachusetts on Friday the 13th. How perfect is that!

 Any suggestions of restaurants?

You can read more about my travels at The Adventure List or follow along on Instagram.

Last Week:

1. bake, read and write - all three DONE!

This Week:

1. More baking, reading and writing

Still currently reading: 

This book is mammoth! I'm only on page 120 of 977. Yikes

How was your week?

31 Days: Chocolate-Coated Anything

Welcome to Day 24 of 31 Days of Baking as part of Write31Days October challenge.

Supplies and my attention span are waning today. I found the easiest recipe I had left in my stack to do.

Chocolate-Coat Anything:
1 pound finely chopped semisweet or milk chocolate
2 teaspoons shortening

1. Temper chocolate with shortening. (meaning melt it together)
2. Line a baking sheet with parchment or wax paper and mist with cooking spray.
3. Dip the food in the tempered chocolate using your fingers, a slotted spoon or a skewer; let the excess drip off. Place on the prepared baking sheet and let set at room temperature, 30 minutes (set but still soft) or 4 hours (fully hardened)
source: Food Network magazine, March 2012

What I changed:

I only used enough chocolate to make a really small batch.

My Thoughts:

Super easy which is the name of the game. I used store brand corn crisp cereal (like Chex Corn cereal). I scoured through what I had left in the kitchen as I'm leaving in a week. My supplies are really low as planned. Could not find anything dipable except the cereal. Tastes good. Next time I'd like to try gummy worms or peanut butter sandwich crackers.

Till tomorrow...

31 Days: Barbecue Cheddar Spiral Bread

Welcome to Day 23 of 31 Days of Baking as part of Write31Days October challenge.

Since I have been doing so much sweet, today I'm bringing on the savory. Baking does not always have to be sweet. Today's recipe is really super easy too so if you are in a hurry, it is quick to throw together.

Barbecue Cheddar Spiral Bread
2 tablespoons butter
2 tablespoons ketchup
2 teaspoons vinegar
2 teaspoons Pantry Barbecue Seasoning mix
2 garlic cloves, pressed
4 ounces cheddar cheese, grated (1 cup)
2 packages (7.5 ounces each) refrigerated buttermilk or flaky biscuits

Preheat oven to 350 degrees. In small bowl, melt butter on high 15-30 seconds; add ketchup, vinegar, seasoning mix and garlic pressed. Mix well. Separate biscuits. Dip one side of each biscuit into barbecue sauce mixture and then into cheese. Repeat, arranging biscuits in an overlapping circular pattern. Bake 20-25 minutes or until golden brown. Remove to rack. Cool 10 minutes. Slice using bread knife. Yield 8 services.
source: Pampered Chef

What I changed:

A lot. Why? Because I hate ketchup so I don't buy it. Nor do I like vinegar. What I used instead is bottled barbecue sauce. The biscuits I had were the jumbo huge ones like Grands so I sliced them in half the long way to make 2 thin but large-around biscuits.

My Thoughts:

A little bland. I would make again because I think the taste would be better with more bbq sauce and cheese. I like the garlic chunks I layered in between the biscuits so I would add more garlic too.

Till tomorrow...

31 Days: Dark-Chocolate Cookies with Espresso

Welcome to Day 22 of 31 Days of Baking as part of Write31Days October challenge.

OMG! Are you ready? 

These dark chocolate morsels are the best cookie ever! I don't even like coffee but the mocha flavor makes me swoon. I had a hard time actually baking the cookies because the dough tastes soo good. Not going to lie but I saved some dough to eat later. :)

Dark Chocolate Cookies with Espresso
1 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped

1. Preheat oven to 350 degrees with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
2. Using an electric mixer, beat butter and sugar until light and fluffy. add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
3. Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 3 days.) yield 22.
source: unknown

What I changed:

I didn't bother with the rack position and tray rotating. Made half of recipe. Even with my eating of the dough and saving some for later, I still got 12 cookies from half a batch.

The beaters were licking good!

My thoughts:

See beginning above. DELICIOUS! Make these for any mocha lover. Watch how long you leave in oven. I think 14 minutes might be 1 minute too long if you prefer a chewier cookie like me.

Till tomorrow...

31 Days: Peanut Butter Bonbons

Welcome to Day 21 of 31 Days of Baking as part of Write31Days October challenge.

Coming from the great state of Ohio, Buckeyes are one of my favorite desserts. What is a Buckeye? Not the nut or the sports team, but a delicious peanut butter and chocolate bite-sized morsel. Simply delicious. Think Reese's Peanut Butter cups on steroids. Yeah, now your mouth is watering. Oddly enough, I'm not sure if I have ever made these treats until now. I have several recipes but have never tried them. Today's recipe is called Peanut Butter Bonbons but in reality, they are Buckeyes.

In tribute to my soon-to-happen trip to my home state, I give you Buckeyes!

Peanut Butter Bonbons
1 1/2 cups confectioners' sugar
1/3 cup peanut butter
3 tablespoons butter, softened
1 tablespoon milk
3 squares (1 ounce each) semisweet chocolate
1 1/2 teaspoons solid white vegetable shortening
2 tablespoons melted white chocolate, optional

In large bowl, combine confectioners' sugar, peanut butter, butter and milk; blend well. Shape mixture into 24 balls, using about 2 teaspoons per ball. refrigerate balls about 1 hour or until firm.

In small, heavy saucepan over low heat, melt semisweet chocolate and shortening. (or microwave in 1-quart microwave-safe bowl at medium (50% power) 3 to 4 minutes, stirring every minute until chocolate and shortening are melted and smooth.) With fork, dip chilled balls into chocolate mixture, coating well remove excess chocolate by tapping gently on side of dish. Place bonbons on foil-lined  cookie sheet and refrigerate 1 hour or until set. Drizzle melted white chocolate on top.
source: unknown

What I changed:

If you look at my bag of confectioners sugar, you will notice I have very little left from I borrowed from a friend. Therefore, I could only make recipe based on what I had left. Hence, a very little amount. Six Buckeyes only. One didn't even get chocolate covered because I ate it. :)  For squares of semisweet chocolate, I used chocolate chips. I didn't fully dip the balls in chocolate as recipe says because that is not how real Buckeyes are. This is why you can see the fork marks on mine. I wonder how you dip bonbons without the marks?

My Thoughts:

Hell yes! 'Nough said.

Till tomorrow...

31 Days: Homemade Pretzels

Welcome to Day 20 of 31 Days of Baking as part of Write31Days October challenge.

This pretzel recipe was not on my original list, but I needed to make a few substitutes as I did not acquire all the ingredients for a few. This recipe calls for brushing beaten eggs onto the pretzel dough. As part of my challenged kitchen, I don't have a brush. What I used instead, my fingers. They work well. Takes a little longer but they get the job done.

Homemade Pretzels
2 packages dry yeast
1 1/2 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
kosher or coarse salt

Mix yeast, water and sugar in a bowl. Let sit approximately 10 minutes until frothy. If it doesn't get frothy, your water was too hot and you killed the yeast; try again!) Add flour and salt. Flour your hands and work the dough until you have a soft, smooth (no longer sticky) dough. Break off a piece and roll it between your palms until you have a 12-inch rope. Twist into a pretzel shape; place on a lightly greased baking sheet. Beat the egg with one tablespoon water and brush each pretzel, then sprinkle with Kosher salt. bake at 425 degrees for 12 to 15 minutes until golden brown. Eat pretzels warm, or reheat later in the microwave.
source: Gooseberry Patch cookbook

What I changed:

I made half the recipe. Instead of kosher salt, I used my Jacobsen Salt sampler.

My Thoughts:

Good flavor. I'm glad I used the salt sampler to add different flavors. Your arms will get a little tired rolling the dough strands. I'm glad I only made half the recipe. I would make it again. Wish I had some cheese sauce to dip these in.

Till tomorrow...

31 Days: Maple Butter Twists

Welcome to Day 19 of 31 Days of Baking as part of Write31Days October challenge.

Almost didn't make today's post as my inaptness with yeast breads really showed today. But I got it done and here it is.

Maple Butter Twists
1 package active dry yeast
1/4 cup warm water
1/2 cup milk
1/4 cup butter, softened
3 tablespoons granulated sugar
1 1/2 teaspoons salt
2 eggs
about 3 1/2 cups all-purpose flour

Filling:
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/4 cup butter, softened
1/4 cup maple syrup or maple-flavored syrup
1/4 cup all-purpose flour
1 teaspoon maple flavoring
1/2 cup chopped pecans

For dough, soften yeast in warm water. Heat milk just until warm (105 to 110F). In a large bowl, combine warm like, butter, sugar and salt. Add yeast mixture. Stir in eggs. Add about 1 3/4 cups of flour; beat with a wooden spoon until smooth. Stir in enough of the remaining 1 3/4 cups flour to make a moderately soft dough. Turn out onto floured surface; knead dough until smooth (3 to 5 minutes total). Place dough in a greased bowl, turning once to grease surface. Cover; let rise in a warm place until double (about 1 hour). Punch dough down. Divide in half. Cover and let rest 10 minutes.

Meanwhile, for filling, stir together remaining ingredients except pecans; set aside. Grease two 8-1 1/2 inch round baking pans. Grease the outside of two 6-ounce custard cups; place a cup upside-down in center of each pan. Set aside.

On lightly floured surface, roll one dough portion to 14x8 inch rectangle. Spread with half of the filling. Sprinkle with half of the pecans. Roll up, starting with a long side. Seal ends and seam. Cut roll in half length-wise. Place halves side by side; twist strips together, keeping cut sides up. Gently stretch to 18 inches long. Form into a ring; moisten ends and press to seal. Place the ring around custard cup in prepared pan. Repeat with remaining dough and filling.

Cover and let rise until nearly double (30 to 40 minutes). Place pans on baking sheets to catch any drips while baking. Bake in a 350F oven for 22 to 25 minutes or until golden. Cool in pans on wire racks for 5 minutes. Loosened edges and carefully remove from pans; carefully remove cups. cool slightly on wire racks. Serve warm or cool. Makes 2 twists (6 to 8 servings each).
source: Hometown Cooking magazine, December 1999

The Filling

What I changed:

I made half of recipe. I am pretty sure I killed most of the yeast as the dough did not rise very much. Plus the spot where I placed dough for the initial rise was not as warm as I thought. Once I moved bowl, an hour later, to a warmer spot, it did start to rise somewhat. I went with what it did do. I also did not pay attention to the directions when it said to cut log lengthwise. I cut in half. Oops. So I sliced one of the halves lengthwise and tried to twist. It was too small and messy but I went with it. In the end I had one small twist and one log.

My Thoughts:

Since I baked on a cookie sheet instead of in a round pan, I think the filling oozed too much. I scraped it off the cookie sheet and slathered it on top. It hardened instantly into a crunchy top. Another error on my part. Taste-wise, the bread is good. I may have to make again properly to get the full effect.

Till tomorrow...

31 Days: Chocolate Cream Cheese Crescents

Welcome to Day 18 of 31 Days of Baking as part of Write31Days October challenge.

What the heck? Today is the 18th, already? How and why did that happen? Too fast.

Yesterday was fantastic fun with Dewey's 24 Hr. Readathon. Thanks to the wonderful hosts Andi and Michelle! You rocked it out ladies! I finished ???? books.

Chocolate Cream Cheese Crescents
Rolls:
1/4 cup powdered sugar
4 ounces cream cheese, softened
1 1/2 teaspoons coffee-flavored liqueur or cooled strong coffee
1/2 teaspoon vanilla
1/4 cup finely chopped macadamia nuts
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls

Glaze:
1/4 cup semi-sweet chocolate chips
1/2 teaspoon shortening or oil

1. Heat oven to 350F. Lightly grease cookie sheet. In small bowl, combine powdered sugar, cream cheese, liqueur and vanilla; blend well. Stir in macadamia nuts.
2. Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.
3. Bake at 350F for 12 to 15 minutes or until golden brown. Cool 5 minutes.
4. Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls. Serve warm or cool. Store in refrigerator.

What I changed:

I only made have of the filling and it filled 6 rolls. Instead of macadamia nuts, I used pecans.

My Thoughts:

Good but the filling is a little sweet for me.

Till tomorrow...

31 Days: Chewy Chocolate Chip Cookies

Welcome to Day 17 of 31 Days of Baking as part of Write31Days October challenge.

I am all about chocolate chip cookie dough. Like brownies yesterday, sometimes I make chocolate chip cookies only for the raw dough. Today's recipe has a great dough. There are hundreds of chocolate chip cookie recipes. What drew me to this one is the chewy part. I am not a huge fan of the crisp or rock like cookies. My dad loves those kinds. My mom makes them special for him. My sister and I groan.  My kids and I love the super soft or gooey types of cookies.

The science behind cookie making fascinates me which is one reason I am participating in The Kitchn's Baking School. This particular recipe comes from the Food Network magazine which offers this advice:

"Sifting the dry ingredients incorporates air into the batter and helps make the cookies soft."

"The high proportion of brown sugar keeps these cookies moist in the middle." I had no idea that was a purpose of brown sugar.

"Chilling the dough prevents it from spreading too much in the oven." I always though chilling the dough was simply to annoy me.

Chewy Chocolate Chip Cookies
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

1. Sift the flour, salt, baking powder and baking soda together into a large bowl.
2. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
3. Preheat the oven to 375. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. Makes about 30 cookies.
source: Food Network magazine, March 2012

What I changed:

I made a fourth of the recipe. I forgot to take the egg out ahead of time so it was still chilled, not at room temperature. In my challenged kitchen, parchment paper does not exist so nixed that when baking. And I didn't sift the flour.  I am a slacker.

My Thoughts:

The dough is even better after sitting in refrigerator overnight. The cookies kept their puffiness and are soft. Very good. It is a keeper if you don't already have a favorite soft cookie recipe.

Till tomorrow...