You knew it was just a matter of time before my inner cookie monster started talking about Easter cookies. I swear, I could bake and eat cookies all day, every day. The cookie cutters below are beyond adorable and would create some real works of art. I can’t figure out which one I want most, so you know what that means! I think I just heard my husband groan…
These premium cookie cutters are made of copper, meaning they’ll be around for years and years and years. As a matter of fact, copper cookie cutters make gorgeous, thoughtful heirlooms to be passed from generation to generation – along with the memories of using them. But we’re getting way ahead of ourselves, let’s focus on this Easter and spring! I’m from the school of living out loud and making every moment count double – maybe even more so on holidays. Taking extra special time in the kitchen to create beautiful treats for your family makes every holiday extra, extra special and memorable.
In fact, when you get right down to it, taking special time and effort in the kitchen makes any day feel like a holiday. The kitchen is more than just a room, after all, it’s the heart of the home. It’s the place where we write beautiful love letters to our family – one meal and treat at a time!
One of my favorite human beings, let alone Presidents was President Ronald Reagan. He was one of a kind and I’m not sure there’ll ever be another like him. The country fell in love with him and for good reason. His charm, personality, and sense of humor made him a force to be reckoned with and they made him always appear to be larger than life.
The recipe below is reportedly a favorite of this great American and would be perfect for a President’s Day supper – or any day for that matter… it sounds delicious!
Preheat oven to 350°F. Butter a 2-quart casserole dish.
Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes.
Drain well in a colander. Transfer to a mixing bowl.
Stir in butter and beaten egg. Add 2-1/2 cups of the grated cheese.
In a small bowl, combine milk with salt, mustard and Worcestershire sauce.
Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese.
Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned.
Serve at once, either as a light entree accompanied by a hot green vegetable and a crisp salad, or as a side dish with Hamburgers or Meat Loaf.
According to Monticello.org, this muffin recipe was often used, and loved, by Thomas Jefferson and his family. This would be a wonderful recipe to make tomorrow morning – very fitting for President’s Day, wouldn’t you say?
If you’re a history buff like me, you’ll definitely want to click the link above and visit this very informative and beautiful site.
Recipe for Monticello Muffins
4 cups of flour
1- 1/2 packets of yeast
1 -1/2 cups water
cast iron griddle
Silver flatware Jefferson brought from France; photograph by Edward Owen Mix flour, yeast, and water. Dough will be very sticky. Coat your hands in flour before kneading the dough. While kneading, continue to add small amounts of flour to the dough until the stickiness disappears and the dough becomes more solid. You may find you add as much as 1/2 cup more flour during this process.
Put the dough in a large bowl, cover with a towel, and leave in a warm place overnight. The dough should more than double by morning. The underside of the dough may be a bit sticky — if so, knead it a bit more. Using your hands, shape the muffins into small golf-ball sized balls. Set the muffins aside, cover with a towel, and let rise for an hour.
Preheat ungreased griddle over medium heat. Add shaped muffins to griddle and cook for about five minutes on each side.
The muffins will look like biscuits on the outside and English muffins on the inside. Serve immediately. Makes two dozen small muffins.
Monday is President’s Day and what better way to celebrate than by making a dessert or dish named in honor of a president?! I’m going to post a series of recipes over the next few days with President’s Day in mind. I’m beginning with someone who has possibly served our country even better after leaving the White House than the time he was in it.
President Jimmy Carter is what I like to refer to as a “quality human being.” His dedication to serving and helping others is an inspiration to everyone the world over. This recipe is for Jimmy Carter Pudding – an outstanding dessert for President’s Day or any other day.
Jimmy Carter Pudding Recipe
1st Layer:
1 cup flour
1 stick butter
2/3 cup salted, chopped peanuts (where the dessert gets its name!)
Mix and press into 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool.
2nd Layer:
1/3 cup peanut butter
1 cup powdered sugar
8 oz cream cheese
1 cup whipped cream
Mix and spread over cooled baked crust.
3rd Layer:
3 oz box instant chocolate pudding
3 oz box instant vanilla pudding
2-3/4 cup milk
Combine and gently spread over the 2nd layer.
4th Layer:
Spread a layer of whipped cream over the pudding mixture and sprinkle with chopped peanuts.
Yum!
Speaking of quality human beings such as President Jimmy Carter, Random Acts of Kindness Week begins on February 15. There is a heart-warming movement gaining momentum that involves seniors. I hope you’ll read more about this Random Acts of Kindness for Seniors on my Self Help Blog. It’s a wonderful idea and the more people that take place, the more hearts will be touched.
I’m a sucker for all holidays and embrace them like a 2 year old embraces her favorite teddy bear. Valentine’s Day is a favorite – how could it not be? It’s all about chocolate, love, stuffed animals, chocolate, beautiful flowers, hearts, and chocolate. I’ve rounded up some beautiful kitchen gadgets and what-nots below just in time for this very special holiday. Yes, I said holiday… on account of the chocolate.
These would make very special valentine’s day gifts. Needless to say, they’d also make very special “self to self” gifts. You gotta love those.
I’m fixing to make a batch of one of my husband’s favorite cookies, Oatmeal Raisin Cookies. The boy could eat about 12 at one setting. Sigh, I love him so.
We’re simply big on cookies in our house, whether it’s Christmas, Valentine’s Day, Easter, Thanksgiving, Halloween, Birthdays, March Madness, the Superbowl, a night our beloved St. Louis Cardinals are playing baseball, Survivor Thursday, or a nothing really going on but lets celebrate it with cookies Wednesday night like tonight – you can almost always find a plate of cookies in our kitchen.
These Oatmeal Raisin Cookies never disappoint.
OATMEAL RAISIN COOKIES RECIPE
3/4 cup butter (not margarine, please)
1-1/4 cups brown sugar
2 eggs
2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 cup oatmeal
1 cup golden raisins
1 cup black raisins
1 cup crushed walnuts
Mix butter and sugar together. Add the eggs and the dry ingredients. Add oatmeal, nuts, and chips. Drop by teaspoon on a greased, shiny cookie sheet. If your cookie sheet isn’t the shiny pan it once was, cover it with Reynold’s 100 % Recycled Aluminum Foil. The shininess helps the cookies to cook more evenly.
Bake at 400 degrees.
My mouth is watering….
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Even with a great recipe (Which I believe the one above to be) and an outstanding cook (I know you are!), your cookies will only be as good as the cookie sheets you cook them on. The professional cookie pans you see below are incapable of producing a bad batch of cookies. For bakery-quality cookies each time, these are the cookie pans you need.
Oh Joy! Oh Happiness! Oh Unspeakable pleasure! I’m sure you’ve guessed by now that I’m either in the middle of a cup of coffee, a chocolate experience, a delicious cookie, or am currently going one on one with candy of some sort.
I’m actually sort of out-doing myself right now. I just finished my pot of coffee and am losing myself in the best cup of hot chocolate I’ve EVER had. Did you catch that? – - – - EVER!
As always, I made my favorite Hot Chocolate recipe (It’s the one on the back of Kroger’s Baking Cocoa – funny, huh? I’ve tried every hot chocolate recipe known to exist and the best one is on a container of baking cocoa…and a store brand at that! What!?) This recipe always, always, always makes an outstanding cup of hot cocoa. However, I was feeling pretty full of myself this morning, so I kicked it up a notch. Right before I laddled the hot chocolate into our eager holiday mugs (my oldest daughter Emily is always my partner in hot chocolate adventures), I stirred in a little Hershey’s chocolate syrup.
Then, I poured the chocolate, aromatic, liquid Heaven into our cups. I topped hers off with three Chocolate Chipetta Plush Puffs Gourmet Marshmallows – the look on her face was all I needed to tell me that she was in Chocolate Heaven and didn’t want to ever return. I took a sip and I must say – it doesn’t get any chocolate-y-er than this. YUM!
I topped my hot cocoa off with 3 Caramel Swirl Plush Puffs Gourmet Marshmallows. Then, with my intentions clear, I sprinkled on a little Sea Salt. You got it! I was aiming for the effect of Starbuck’s Salted Caramel Hot Chocolate. I honestly, humbly, and with chocolate and marshmallow goo on my face believe I outdid myself. This was a truly remarkable, ridiculously delicious cup of hot chocolate. I’ll just go ahead and say it – it’s even better than the drink Starbucks once made (then heartlessly yanked away!). The delicious caramel flavoring in these marshmallows isn’t just delicious – it’s slap your face delicious.
The same is true of the Chocolate Chipetta Plush Puffs Gourmet Marshmallows. I know my chocolate, and these are premium, first class chocolate marshmallows. They earn the term Gourmet with every single bite.
I’ve thrown the Chocolate Chipetta Plush Puffs Gourmet Marshmallows on top of a dollop of homemade whipped topping in coffee and highly recommend it! Think about it: Coffee, chocolate, candy… all in one place. It makes a remarkable cup of coffee that tastes like it came from a coffeehouse.
I’ve also tried the Luscious Lemony Meringue Plush Puffs Gourmet Marshmallows. If the amazing smell of these gourmet marshmallows doesn’t knock you out, the flavor will. Heavenly! I toss them on top of hot tea – for those of you who (silly gooses!) who don’t care for green tea, these gourmet marshmallows will make the experience one to remember. You’ll drink every last drop.
The different flavors of gourmet marshmallows are outstanding on smores, too. I just build them and put them in the microwave. Everyone loves them. They’re perfect, beautiful, and delicious snacks for eating during ballgames, holiday specials, reruns of Andy Griffith, or your favorite Food Network show.
I’ve also toasted them (on the stove) and used them as dips for chocolate and caramel sauces. Amazing… that’s the best word for the experience… amazing!
There are Peppi-Mint, Cinnamon, and Vanilla Bean varieties that I’ve yet to try. I’m especially eager to meet the Peppi-Mint and Vanilla Bean flavors. Oh the plans I have for them!!!
Do yourself (and the people you’d consent to share with) a wonderful favor and head over to Plush Puffs Gourmet Marshmallows to read more and, best of all, to order your own gourmet marshmallows. These are NOT, NOT, NOT like traditional, store-bought marshmallows. It’s like the difference between an eagle and a housefly.
Baked Alaska Recipe Courtesy of the Millennium Alaskan Hotel Anchorage
Cake:
Nonstick vegetable oil spray
4 large eggs
1/2 cup sugar
1 1/2 teaspoons vanilla extract
3/4 cup sifted cake flour (sifted, then measured)
1 tablespoon poppy seeds
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
Filling:
2 quarts ice cream, softened (flavor of your choice)
1 quart sorbet, softened (flavor of your choice)
Meringue:
6 large egg whites
3/4 cup sugar
1/2 teaspoon vanilla extract
For Cake:
Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.
Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.
For Filling:
Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
For Meringue:
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.
Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)
Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.
When it comes to making and serving turkey – your reputation as a cook is riding higher than ever! If it’s tasteless, dried out, and lacks any resemblance of moistness, you’re toast! However, if you serve up a nice, juicy, flavorful turkey – you’re everyone’s hero. If you wouldn’t mind achieving this sort of hero status and want to serve a turkey that’ll have them raving all year long, try soaking your turkey in a brine solution overnight.
Brining a turkey is probably the simplest and easiest way to add flavor to any holiday meal. Here are the basic tools and utensils you’ll need to brine a turkey:
large 10+ quart cooking pot
chest cooler bigger and deeper than your turkey
large wooden spoon
And here are the ingredients you’ll need to brine your turkey:
2 cups kosher salt
2 tbsp peppercorns
5 bay leaves
2 cups brown sugar
1 bag of ice
1 6-12 lb turkey
6 cloves fresh garlic peeled
How to brine a turkey
Make sure you make your brine mixture 2 days before you’ll actually be cooking your turkey!
First of all, fill up your large cooking pot with at least 2 gallons (8 litres) of cold, fresh water and put it on the stove on the highest setting. Now pour in your kosher salt and brown sugar. A general rule of thumb is to add one cup of each per gallon of water used.
Next throw in your bay leaves, peppercorns and garlic cloves. Then bring the whole thing to a boil while stirring occasionally. Boil the brine mixture for about a half hour to make sure the pepper, bay leaves and garlic have had a chance to infuse the liquid nicely.
Remove the pot from the heat and let it cool for a couple of hours before putting it in the refrigerator overnight.
The next night before you go to bed, wash off your turkey under the faucett and remove anything from the inside, like the neck and giblets. Put your turkey in the cooler and pour in your brine mixture, making sure that the entire turkey is covered with liquid. Then pour in the bag of ice and place the cooler in a cool place like your garage or basement. Leave it in the brine solution for about 9 or 10 hours and no more or it could be damaged beyond repair.
Then take the turkey out of the brine mixture and dry it completely with paper towels, inside and out. Place it into your roastpan and keep it in the refrigerator until you’re ready to put it into the oven.
Be sure to clean and disinfect all the tools and utensils immediately after using them and don’t forget to wash your hands thoroughly after touching raw meat of any kind, especially poultry.
Of course, there are many variations you can use when cooking just about anything. As a rule though, one cup of kosher salt and a cup of sugar per gallon (4 litres) of water is best. The other ingredients of the brine mixture are optional and can be experimented with depending on what your tastes are.
Video: How to brine a turkey – by someone who isn’t associated with me or this site in any way. But what skills!
Remember in the last post (Campbell’s Green Bean Casserole), I told you how much I love green bean casserole? Well, this ought to prove it. I’ve spent the past 30 minutes searching for the perfect casserole dish to serve it in this Christmas! When you shop FOR a favorite recipe, you know it’s not just love – it’s crazy love. Oh well, it isn’t my first, or last, brush with crazy… so I’ll just show you what I’ve found!
These colorful Casserole and Lasagna Dish sets would make STUNNING presentations for Green Bean Casseroles, as well as any other. And can you just picture lasagna served in one of the blues? Wow. Click on your favorite(s) to take a closer look!
But, for Christmas, can you really do any better than red?!?!?….
by H. Haller and V. Aronson
