Tag Archives: Candy

Easter Grindz

About three days before Easter, my husband asked me, “Are you making Easter Bread like my Dad did?”

Uh, no.  I don’t have that recipe, unfortunately I never got to meet my Mother or Father-in-law; they both had passed away before my husband and I found each other later in life.

Yeah sure, I could look the recipe up on the WWW, but that wouldn’t be the same as what my FIL would have made.  So instead, I made Frittata in the “style of my in-laws”.

It’s not really a recipe, but something that I throw together.

My Frittata

8 Eggs

2 Tbsp. Cream or Half and Half, whatever you put in your coffee

2 pinches of Kosher Salt

Freshly ground Black Pepper to taste

3 Tbsp. Parmesan Cheese, grated and divided

1 Tbsp. Olive Oil

2 Tbsp. Ricotta Cheese

2 Tbsp. Mozzarella Cheese, shredded

Preheat the oven to 350⁰.

In a bowl, beat together the first 5 ingredients.

Heat an 8 inch non-stick oven proof pan with Olive Oil over medium low heat.

Add in your choice of goodies:

Italian Sausage

Breakfast Sausage

Bacon

Ham

Pancetta

Sweet Bell Peppers

Onions

… you get the idea.

I used Pancetta, Sweet Bell Peppers and Onions in our Easter Frittata.

Sauté your goodies to the desired doneness.

Drain off any excess oil.

Pour in your egg mixture; dollop in small pieces of Ricotta cheese, followed by the Mozzarella cheese and a tablespoon of reserved grated Parm.  Let the mixture cook, undisturbed, just until the edges set.  Bake for 15 minutes.  The center should still be a little loose when you carefully remove the pan.  Let it rest for about 5 minutes, leaving a towel or hot pad draped over that screaming hot handle.

This dish is nice hot or at room temperature, perfect for a crowd at brunch.  This recipe would easily serve 4.

Very yummy!

Ya know… I’ve never had a Peeps® before, really!

Peeps, ACK!

Can you see that I bit the head off first?

… and I don’t think I will again, ACK!

Our Easter Baskets

We skipped lunch, I guess because we ate too much candy!

Easter Dinner

Now, dinner was a whole different ballgame.

I’m pretty sure we’ve had this before, but it makes for an excellent holiday meal.

Boar’s Head® Sweet Slice Ham, just warmed through in a very hot pan, roasted fresh Asparagus with Olive Oil, granulated Garlic and S&P; then let’s not forget my husband’s favorite holiday bread, Pillsbury® Pop and Fresh Crescent Rolls.  Pretty easy-peasy meal actually.

Enjoy!

Happy Easter!

YAY! The Easter Bunny cam!

Yay!

The Easter Bunny came to our house!

My husband and I both wish all of you a blessed day today, and that you’ll be spending it with ones that you love.

Happy Easter

Talking About Cake

A few weeks ago, DH took me to the greater Phoenix area for a mini vacation (I’ll catch you up to speed on that later). One of the places that we went to was Scottsdale Fashion Square, and I found Caketini. We had our very first Cake Pop, well, they call them truffles.

Caketini Coconut Truffle or Cake Pop

This is Coconut flavored cake mixed with buttercream and then dipped in chocolate ganache, WOW!  I mean WOW!

I got to thinking, why does it have to have a stick and can I freeze them (for quantity control, otherwise we’d eat them all in a single go) ?

Ginger Bread-Cake, too dry

I had made my great grandmother’s old fashion ginger bread, using cake flour that I had left in the cupboard, instead of AP flour. It came out way too dry, so I thought, HMMM, this would make a great Cakeball.

the kit

I had been at our local supermarket, and I saw they had a Cake Pop kit for sale, cheap.

So here we go…

I crumbled the cake into a bowl; added 2 heaping tablespoons of canned, yes I said prepared buttercream frosting and gave it a good mix.

I didn’t want it too mushy, I wanted that truffle-like quality. I used a 1 ½ tablespoon disher to create even cakeballs and then into the freezer for about a half hour. There was my first mistake I found later after watching some You Tube ‘how-to-s’, they should have gone into the `fridge over night instead, oh well.

dipped and ready to chill

I melted some chocolate flavored Candy Melts in a double boiler, but it was awfully thick, but hard headed as I am, I plowed forward and dipped the icy cold balls into the candy and placed them onto a sheet pan covered in plastic wrap.

differest sprinkles

Some of them got some assorted sprinkles, cute. Then back into the chill box to firm up.

the finished product, YUM!

Not bad, though the candy coating is a bit thick. That was the second mistake. On the video that I watched AFTER I was done, you’re suppose to thin out the candy melts with some vegetable oil, did it say that on the box the kit came in? NO! Now I know for the next time. I got 14 little darlings to munch on later.

Haole Brownies In The Desert

Growing up in Hawaii, there were two schools that were, to put it simply, arch rivals. Both schools provided a hot lunch for the students every day. In ‘camp A’ there was Caramel Cuts and in ‘camp B’ there was Haole Brownies. Now, let me explain, haole is not a mean term, but it is a real Hawaiian word with several meanings and reported origin. These bar cookies have other names, such as Blondies or Butterscotch Brownies, but for me, they’re my childhood in my hand. I love them; I could easily sit and eat the entire pan, once they cool off that is.

Recently, we went to visit with friends and Mister Dear Friend can’t eat chocolate. Since I was bringing a nice bottle of Prosecco for Missus Dear Friend and I to enjoy, I needed something for the guys. Food always makes a wonderful gift for any occasion and I make a point of taking along something that everyone will enjoy.

This is my version …

Haole Brownies

Haole Brownies In The Desert

1 stick Butter, melted and cooled slightly

2 C. Brown Sugar (either light or dark, whatever you have on hand)

2 Eggs, beaten

2 C. Flour (I buy unbleached AP)

2 tsp. Vanilla Extract

2 tsp. Baking Powder

¼ tsp. Table Salt

2/3 C. Heath English Toffee Bits, divided

 

In a large bowl, combine the butter and sugar with a wooden spoon. Add the next 5 ingredients, along with 1/3 cup of the Toffee bits; mix well, it will be very stiff batter. Prepare a 13x9x2 inch pan by spraying it with cooking spray and fitting it with a piece of parchment paper as a sling. This way you’ll be able to get them out easily and in one piece. Spread the batter evenly into the pan and bake in a preheated oven of 350⁰ for 18 minutes and sprinkle the top with the remaining Toffee bits; bake for another 8-12 minutes. Cool in the pan for about 10 minutes, then with a plastic-disposable knife, release the sides of the pan that are not covered by the paper and lift out carefully to a cooling rack to finish cooling. Cut into bars and devour!

ALOHA!

(*did you figure out which camp I belong to?)

 

PIE !!

I’ve said it before and I’ll say it again, I am not the world’s best baker. Though I do love desserts, I’m more of the Ice Cream crowd. Just grab a spoon, no fuss, no muss. A friend of mine, well, she challenged me to make a dessert to share with the class, so to speak. I was doing my usual walk-through in the supermarket, just glancing at stuff, when something that I hadn’t seen in years stopped me in my tracks.

DreamWhip®

Do You Remember This?

WOW!

Then I saw the ready-made pie crusts, and they had this one that was made of chocolate wafers, DING DING DING!

Chocolate Pie From The Desert

Chocolate Pie From The Desert

1 box Dream Whip

2 boxes sugar free Chocolate Fudge Instant Pudding

2 ¾ C. cold Milk

1 tsp. Vanilla (or what about Rum Extract?)

1 packet Starbucks VIA® Dark Roast Coffee (this stuff is great for road trips)

1 Kebbler® Chocolate Ready Crust®

In a large bowl, add the two packets of Dream Whip that are in the box with 1 cup of the cold milk and beat to soft peaks (I used my stand mixer). Add in the remaining milk and other ingredients and beat on medium for about 2 minutes, until the pudding thickens up. You might have to stop to scrape the sides of the bowl every so often.

Carefully un-crimp the foil edges of the pie crust and remove the plastic insert, set that aside, you’ll need this later. Pour the pudding mixture into the crust and spread it out using an offset spatula. Invert the plastic cover to dome over the pie, carefully setting the edge back into the crimp that it came out of. Fold the foil edges over the plastic; refrigerate until firm, best overnight.

You may think that the instant coffee isn’t necessary, but it really brings out the chocolate flavor. In particular when using the sugar free pudding mix, you won’t taste  that fake sweetener aftertaste.

Here’s a fun thing my DH dreamed up as we were about to cut into this beauty, Chocolate Rocks, that’s right, what a fun idea. So he set about to ‘decorate’ the top with chocolate rock candies.

It was dang good too!