Love . . . and a little chocolate

I'm back on the blog (at least for today)!  I've been busy enjoying life with the little one's.  They are as fun as can be right now.  I wish I could push the pause button for a while!

We're loving Valentines season this year.  It's a lovely little holiday.  I've got some real sweeties in my life and it's a good reminder to tell everyone how wonderful they are.  Plus, there's chocolate around every corner and you can't beat that.  Carson and I have eaten our weight in Valentine's M&Ms this week.

We whipped up a batch of M&M blondies for dad's office!  Those lawyers could always use some sweet stuff.

This is the simplest recipe ever.  It's perfect with chocolate chips, nuts or whatever you like.  It's obviously DELICIOUS with festive M&Ms.

We love it because it's similar to chocolate chip cookies, but much simpler.  It takes about 10 minutes to get these made and into the oven and they turn out great every time.  Just don't overcook!

PERFECT BLONDIES

2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup melted butter
1 cups packed brown sugar
2 eggs
2 Tablespooons vanilla extract
A bag of M&Ms (or chocolate chips/nuts/whatever you fancy)

Preheat oven to 350.  Mix flour, baking powder, soda and salt in a mixing bowl.  Cream together melted butter and brown sugar in a separate bowl.   Beat together eggs and vanilla.  Add to the brown sugar mixture.  Slowly incorporate the dry ingredients, mixing well.  Fold in your M&Ms (we also used chocolate chips), saving some to decorate the top.  Smooth the batter into a 9x13" pan and sprinkle the top with the reserved M&Ms.  Bake for 25-30 minutes until golden brown and set on top.  Do not overcook!

Share them with your loves!

HAPPY HEART DAY!!!

a little extra fun...

It's the middle of the week and the school year is already off and running for many kids (meaning I'm busier than ever with my REAL job).  It's an adjustment to be back at work again now that things are busy, so we need a little mid-week pick me up.

What better than a super fun and easy recipe that is just plain delicious? 

We made this a few weeks ago to celebrate my cute little niece and her big birthday #3.  It was our first go at homemade funfetti and we'll never go back to the box.  It was so tasty I knew we'd make it again soon.

 So here goes!

Homemade Funfetti Cupcakes

• 1 and 2/3 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 6oz. greek yogurt  (we used vanilla)
• 1/2 cup milk
• 1 tablespoon vanilla extract
• 2/3 cup sprinkles (must use jimmies - NOT non-pariels)

And to perfectly top 'em off...
Vanilla Buttercream

• 1/2 cup unsalted butter, softened to room temperature
• 2 cups powdered sugar
• a splash of milk, heavy cream or half + half
• 2 teaspoons vanilla extract
• a pinch of salt

Preheat oven to 350F degrees. 
In a medium bowl, mix together flour, baking powder, baking soda, and salt.
Whisk sugars and melted butter until it's lump free. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until relatively smooth.  Gently stir in sprinkles, being careful not to overmix.
Spoon batter into greased cupcake (or cake) pan. Bake for approx. 13 minutes.  Allow to cool.

To make the buttercream, beat butter with mixer until smooth and creamy (2-3 minutes). Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes.

When cupcakes have cooled frost away and top with sprinkles!

 Oh, so tasty!

grapefruit raspberry bread

We've been out to the desert a few times this spring and we've got quite the collection of ripe grapefruits.  I'm not a huge fan of grapefruit all on it's own, but luckily I'm a huge fan of this bread so they certainly won't go to waste.  This stuff is so good I'm not sure it can even be called bread - maybe cake?  Well, whatever you call it, it's definitely worth making a batch.  In fact, my sous-chef, Carson, claims "I'm never eating anything else but this.  FOREVER!"

Grapefruit Raspberry Bread
inspired by ina garten

ingredients
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup vanilla yogurt (I use non-fat)
1 cup + 1 tablespoon sugar
3 eggs
3 teaspoons grapefruit zest (I just zest one grapefruit and use it all)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups raspberries
1/3 cup grapefruit juice

directions
Preheat the oven to 350°F. Grease a loaf pan or a few mini loaves.

Sift together the flour, baking powder, and salt.  In another bowl whisk together the yogurt, 1 cup sugar, eggs, zest, vanilla and oil.
Slowly add the dry ingredients into the wet ingredients (I use my electric mixer).  Coat the raspberries in a spoonful of flour (to prevent them from sinking to the bottom).  Fold the raspberries gently into the batter.
Pour the batter into the prepared pan/s and bake for about 35 (small loaves) - 55 (large loaf) minutes.

While your bread is baking, cook the 1/3 cup grapefruit juice and that extra tablespoon of sugar in a small pan until the sugar completely dissolves.  Set aside to cool.

When the loaves are done, allow to cool for a few minutes.  While the cake is still warm, poke a bunch of tiny holes in it with a toothpick and use a butter knife to go around the outside edges (releasing it from the pan) pour the lemon-sugar mixture over the cake and allow it to soak in.  Remove loaves from pans and allow to cool completely on a cooling rack.

Don't eat the whole loaf at once!

thanksgiving already?!

I can't believe it's that wonderful time of year again!  I always feel like I need an extra month just to prepare for the holidays and enjoy all the great times that this season brings.  Of course, I'm not getting an extra month, so we're just cramming in as much fun and festivity as our little family can handle.

With thanksgiving being next week, I'm off to the market to buy the necessary goodies.  We're enjoying a nice family celebration as usual, and everyone brings their specialty.  With my sweet tooth, I'm in charge of dessert.

I know I'd be in BIG trouble if I skipped the apple pie (I better share that recipe soon - it's REALLY good) so it stays.  But, this year I think I'll be swapping the good ol' pumpkin pie for a lemon meringue.  Our family just isn't crazy about pumpkin pie and my meyer lemon tree has SO many ripe lemons right now, it just feels like the right thing to do.

Plus, I've got my grandma's lemon meringue pie recipe that just can't be beat.

Here are the delicious directions:

for the lemon filling:

10 tablespoons cornstarch

4 cups water

2 cups sugar

1/2 teaspoon salt

6 egg yolks (whites reserved for the meringue)

4 tablespoons butter

10 tablespoons lemon juice (I usually use 4 large lemons)

 4 teaspoons grated lemon zest

1. In a saucepan whisk together cornstarch, sugar and salt.  Gradually add 1 cup water and heat until smooth

2. Stir in lemon juice, zest, and remaining water.

3. Stir often until mixture come to a boil.

4. Stir in butter.

5. Beat yolks and gradually add in 1/2 cup of the hot sugar mixture.

6. THEN add eggs to the mixture.

7.Whisk egg yolk mixture back into sugar mixture.

8. Bring to a boil and continue to stir constantly until thick.

9. Remove from heat, cool and add mixture into baked shell.

for the meringue:

1. In a large glass or metal bowl, whip egg whites until stiff. 

2. Add 6 tablespoons of sugar.  

3. Place on pie (swirl it around with the back of a spoon to make decorative peaks and valleys).  

Bake at  325* for 10 or so minutes until meringue is golden on tips.

ENJOY!

finally fall...

Isn't fall the greatest?  I've always loved the cozy feeling that fall brings.  I just want to throw on a big warm sweater.  With our 80 degree weather, I'll probably wait on that one.  But, I've decided I can't wait any longer to bring out the fall recipes.

Sunday brought the first official day of fall and we celebrated with pumpkin scones.

They sure are delicious and they make the house smell perfectly fall-ish.


Carson even joined in the seasonal fun and whipped up his own version.

Spiced pumpkin scones with a double glaze

Ingredients
Pumpkin scones
2 cups flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup (1 stick) cold butter
1/2 cup pumpkin puree
1 tablespoon pure maple syrup
3 tablespoons milk (I use nonfat because we always have it)
1 egg
2 teaspoons vanilla

Simple sugar glaze
1 cup powdered sugar
1+ tablespoons milk

Spiced pumpkin glaze
1 cup powdered sugar
1 tablespoon pumpkin puree
1/8 teaspoon cloves
1/8 teaspoon ginger
1/4 teaspoon cinnamon
1+ tablespoons milk

Preheat oven to 400.  In the bowl of a food processor combine flour, brown sugar, baking powder, baking soda, salt and all spices together.  Next, add the butter, cut into small cubes, and pulse until combined (it will end up looking like crumbs).  If you don't have a food processor you can do this by hand!

In a large bowl whisk together the pumpkin, syrup, milk, vanilla and egg.

Add the flour mixture to the pumpkin mixture and stir by hand until a soft dough forms. 

Transfer the dough to a floured surface then knead it a couple of times until it's nice and smooth.

Roll the dough out and cut into triangles/squares/whatever shape scones you like.

Bake 10-12 minutes until a toothpick comes out clean.  Transfer to a wire rack and allow to cool completely.

Once cool, make the glazes.  No need to heat, just mix sugar and 1 tablespoon milk in a bowl (add the spices for the second glaze).  Add small amounts of milk until you reach the desired consistency.  For the first glaze, I just dip the scone in to completely cover it.  For the second glaze I drizzle it on.

Wait until the glaze has set (if you can) and Enjoy!

Happy Fall!

blueberry crumble muffins

We're back from vacation!  It's always alway a little tough to get back into the swing of things, but it does feel great to be home.

It was a nice treat to return home to ripe blueberries, raspberries and strawberries.  Our garden is really doing great and providing us with lots of fun (not to mention food)!

Carson just loves going out each morning to check on his plants.  We're really working on the concept of "ripe" fruit.  A few too many green blueberries are being eaten in the process, but patience is a tough concept, and hopefully we'll get there eventually.

Blueberries remind me of my childhood.  My parents have a whole patch of huge bushes that produce more berries than our family can eat.  And, blueberry season certainly wouldn't be complete without a batch (or a few batches) of my mom's blueberry muffins.

This recipe is just delicious.

Shelly's blueberry crumble muffins

Ingredients:
3/4 cup sugar
1/4 cup butter (room temperature)
1 egg (room temperature)
2+1/3 cup flour (+1 extra Tablespoon to be used later)
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/+1/2 cup blueberries

Crumble Topping:
1/2 cup sugar
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup butter

Directions:
Mix the sugar, butter.  Add egg.  Stir in the flour, soda, salt, milk and vanilla.  Use the extra Tablespoon of flour to coat the blueberries (this keeps them from sinking to the bottom of the muffins).  Fold the coated blueberries gently into the batter.  Spoon batter into muffin tins, filling about 3/4 full.  Top with crumble topping.  Bake at 375 degrees for approximately 18 minutes.

Eat up!

play dough + pretend = perfect cookies every time!

Now that Carson's kitchen is finished and broken in, we're cooking up all sorts of tasty treats!  He really loves "baking" with play dough.  It's the perfect medium for rolling into cookies, cupcakes, hotdogs, you name it - we bake it!

Last weekend Jeff and I figured it would be fun to make a little kitchen magic so...

Carson put some play dough cookies in his oven right before nap time...

and when he woke up, there was a tasty sugar cookie all baked up in there!

YUM!

These cookies really are crazy delicious!
The recipe comes from a little Hot Spot called SWIG out in St. George, Utah.  One of my co-workers sent me this adapted recipe, knowing that I love to bake.  She claims that they are the BEST sugar cookie out there, and I just might agree. 

Recipe for SWIG sugar cookies (or something similar)

Cookies

1 cup butter (room temperature)
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 Tablespoons water
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 teaspoon salt
5 1/2 cups flour

Directions

1. Preheat oven to 350.
2. Cream together butter, oil, both sugars, water, and eggs.
3. Combine baking soda, cream of tartar, salt and flour.
4. Slowly add dry ingredients to butter mixture.
5. Mix until everything is combined.  The dough should be on the crumbly side, NOT sticky.
6. Place golf ball sized balls on your cookie sheet (I always use a silpat).
7. Now, here's the fun part that makes these unique.  Grab a glass and a little bowl of sugar, dip the bottom of the glass into the sugar.  You're going to use this to flatten the cookies. 
8. Firmly press each dough ball (see the pic above).
9. Bake at 350 for 8-10 minutes.  They should be only very slightly brown on the edges.  

Greek yogurt frosting

1/2 cup butter (room temp)
3/4 cup plain greek yogurt
1 cup + powdered sugar
1 teaspoon salt
a splash of milk
food coloring (if desired - I used blue to match the play dough)

Directions 
(this is definitely not an exact science)

1. Cream together butter, yogurt and salt.
2. Slowly add powdered sugar.
3. As it thickens, add a splash or two of milk.
4. Keep adding sugar and milk until it tastes just right.
5. Add food coloring and whip on until perfectly creamy!

Now frost those cookies and enjoy!  They certainly taste a lot better than the play dough version!

But, if you're looking to make both, I'll post the recipe for homemade play dough soon.  It's super easy and it uses the same ingredients as these cookies!

hap birt

Our little guy is 1 and a 1/2 years old!  These have been unquestionably the best 18 months of my life.  Carson is my best buddy (along with Jeff and Jake).  He gets more fun by the day.  We've experienced so much joy and laughter (and a few tears too) throughout the past 18 months.  It's hard to remember what life was like without him.  I do remember that it involved a lot more sleeping in and a much cleaner house, but I certainly wouldn't trade a day!

Anyway, growing up we celebrated 1/2 birthdays.  It's a tradition that I love and remember so fondly.  I mean, a year is just too long to wait when you're only 547.5 days old.

So...

HAP BIRT CAR!

I made him a layer cake in his favorite colors (blue and green), with whip cream frosting.
It's a half cake, of course!

Here's the recipe for the colorful layer cake (thanks Martha Stewart)!
Ingredients

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Gel food coloring in whatever colors you choose (I went with royal blue and teal)

Directions

1. Preheat oven to 350 degrees. Brush your 9-inch-round cake pans with butter.  The number of pans you'll need will depend on how many layers you'd like.  I only needed two pans since I was making a four layer 1/2 cake.  I cut each pan in half!  Line the bottom of each cake pan with parchment paper; brush again and set aside.
   
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
   
3. Divide batter evenly between two medium bowls (use a bowl for each colored layer). Add food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a toothpick inserted into the center of each cake comes out clean, about 15 minutes.
   
4. Remove cakes from oven and transfer to a wire rack.  Let cool for 10 minutes.  Invert cakes onto a wire rack and let cool completely.
   
5. Using a serrated knife, trim tops of cakes to make level.  Use a plate/cake stand or lazy susan to decorate your cake.  Place the first layer on the stand and top with desired frosting (see below for the whip cream frosting that I used. Use an offset spatula so it extends just beyond edges. Repeat process with all layers (or half layers if you're celebrating a half bday!).
   
6. Place the final layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a very thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
   
7. Using an offset spatula, cover cake again with remaining frosting.

Cool Whip Frosting 
(SO delicious - not too sweet)
Ingredients

• 1 cup milk
• 1/4 cup powdered sugar
• 1 small box vanilla pudding
• 8 oz cool whip

Beat together milk, sugar and vanilla pudding for 2 minutes.  Fold in cool whip until completely combined.

ENJOY!  We sure did!

lemons + lemons + lemon bars

We're still spring cleaning big time around our place!  I can't wait to share the new front yard.  Unfortunately, it's taking a little longer than expected, but I guess that's usually the way it works (at least at our house).  Anyway, I'm looking forward to summer days spent in our new grass, but for now we're settling for one of our favorite springtime recipes.  The lemon trees are filled with ripe lemons so that means lemon bars!

I do love the Barefoot Contessa recipe, but it's a little too much butter for me.  Here's how we make ours a little healthier and we think they're even better (I think the original recipe came from Gourmet magazine, but we've adapted it a bit over the years).  The best part...only 8 ingredients!

INGREDIENTS

~ CRUST ~

3/4 cup butter (at room temperature)
2 cups flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

 

~ TOPPING ~

4 large eggs (at room temperature)
1 1/2 cups sugar

zest of 2 lemons
3/4 cup fresh lemon juice

1/3 cup all-purpose flour

 

DIRECTIONS

Preheat oven to 350.  Combine the shortbread toppings in a the bowl of an electric mixer (use the paddle attachment).  Press the crust into a buttered 9x13 pan.  Bake for 20 minutes or until slightly golden.

While baking crust, prepare topping.  Whisk together the eggs and gradually add sugar until combined.  Add lemon juice, zest and flour.  Pour lemon mixture over HOT shortbread base.  Reduce oven temperature to 300 and bake 30-35 minutes until set.  Let cool completely and sprinkle with powdered sugar!

 

Let me know what you think!

 

 

favorite chocolate chip cookies

I have got WAY too much going on right now!  I'm in the middle of a front porch makeover, which has to be finished by next weekend when we replace our terrible crabgrass with some lovely new sod (can't wait).  Anyway, all my naptime hours are being dedicated to my "new" porch so that leaves me no time to blog.  I'll be back soon with some fun posts on all my recent projects, but for now, I did make time to throw together a batch of my FAVORITE cookies - good old fashioned chocolate chip.  I've tried EVERY recipe out there (well, almost every recipe) and this is my PERFECT cookie.  I like a nice fat, chewy, chocolatey cookie (if you like crunchy and flat this isn't the recipe for you).

Here's what I've come up with.

INGREDIENTS
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup melted butter (I swear by tillamook unsalted sweet cream)
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg + 1 egg yolk
2 cups chocolate chips (I use ghirardelli milk chocolate)

DIRECTIONS
~ Preheat oven to 325 and line cookie sheet with parchment paper
~ Combine flour, baking soda and salt
~ In the bowl of your mixer, cream melted butter, brown sugar and white sugar 
~ Beat in vanilla, egg and yolk until creamy
~ Add the dry ingredients until blended
~ Stir in the chocolate chips by hand
~ Drop heaping tablespoons of dough onto your prepared cookie sheet
~ Bake 14 minutes (may depend upon your oven) or until only slightly brown

Try not to eat them ALL yourself!

perfect chocolate cupcakes

These are the best!  I meant to post these before Valentines day because they make the perfect treat for a special occasion.  But who needs a special occasion for chocolate cupcakes?
The best part about these...they're really easy to make!  These are my go to quick cupcake for any occasion.  I love them with my usual favorite, cream cheese frosting, (that combo was a hit for Carson's bday party) but they are so tasty with peanut butter frosting (see my recipe below).

INGREDIENTS 

3 cups flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons salt

1 cup cocoa powder (I used this kind)

2 cups milk 

1 cup vegetable oil

2 teaspoons vinegar 

2 eggs

2 cups mini chocolate chips (optional)

DIRECTIONS
Mix all ingredients well (with a mixer or by hand).  It should be smooth and lump free.
Pour into cupcake papers and bake at 350 for 25 minutes or until a toothpick comes out clean. 

PEANUT BUTTER FROSTING
1/2 cup butter
1 cup creamy peanut butter (I'm all for Skippy Natural)
4 cups powdered sugar
1/3 cup milk (or cream) 

Mix butter and peanut butter until creamy.  Slowly add a little sugar, then a little milk (sugar, milk, sugar, milk) until all is added and frosting is smooth.  

This makes about 2 dozen cupcakes.  Eat up!
   

the tastiest red velvet cupcakes in town

Valentine's day is right around the corner!  I bet your sweetie (or your kids/buddies/co-workers) would love some red velvet cupcakes.  I bet they'd especially appreciate some of the best red velvet cupcakes they've EVER tasted!

I served these at Carson's Birthday party and on many other occasions and they are always a hit!

This makes a huge batch (3 dozen +).  I always seem to need LOTS of cupcakes, but if you need less, adjust accordingly.  I thought about halving it for you, but I think you should probably make the full batch!

INGREDIENTS

• 4 cups flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 2 tsp. salt
• 2 Tbs. unsweeted baking cocoa (I'm a major fan of Ghirardelli)
• 4 cups sugar
• 2 cups vegetable oil
• 4 eggs
• 2 cups buttermilk (I usually make my own by combining 2 cups milk with 2 Tbs. lemon juice.  Let it sit for 5 mins. and you've got buttermilk).
• 1.5 Tbs. vanilla extract
• 2 tsp. white vinegar
• 1 cup brewed hot coffee
• red food coloring (I love this food coloring, a little goes a long way)

DIRECTIONS

• preheat oven to 350
• combine flour, baking soda, baking powder, cocoa and salt
• in the bowl of your mixer (or a large bowl) combine sugar and oil.  Add eggs, buttermilk and vanilla and mix until combined
• stir in the coffee and vinegar
• add food coloring to reach desired color
• slowly add dry ingredients to wet ingredients a bit at a time, continually mixing
• pour/spoon the batter into cupcake tins (lined with your baking cups of choice)
• bake for about 20 mins. (until a toothpick comes out clean)
• let cool completely and frost with your favorite icing (I recommend cream cheese, here is my recipe!)

 I hope your sweeties enjoy these!

Oh, and if you're a richer chocolate fan, I'll post my chocolate cupcake recipe next!

perfect homemade apple butter.

I've been working on this apple butter recipe for quite some time.  There are many different opinions out there on the "right" way to make the tasty stuff, so I figured I better try a few and find out for myself.

Here are the 3 different methods I tested.

{1} Traditionalists say that in order to make the perfect buttery rich apple butter you must cook the apples with the peels and cores.  Supposedly the extra pectin in the peel and core creates a thicker butter.  This variation was pretty labor intensive.  After cooking the quartered apples for hours I ran the chunky sauce through a food mill in small batches to get the right consistency and remove the peels and cores.

{2} Since my first try was quite the process I tried a much easier route this time around. I left the peels on the apples but removed the cores.  After slow cooking the apples for hours on the stove I used an immersion blender to puree it (peels and all).

{3} Some say that apple butter is just overcooked apple sauce.  So this time I removed skins and peels and cooked it like applesauce (and then cooked it some more).

Here's the great news...the best apple butter was try {2}!  And believe it or not, that was the easiest variation.  I guess there must be some truth to the pectin in the skins because it seemed to make a big difference (though the cores certainly aren't worth the effort).  Try {1} was good but way too much effort and you can't tell it from {2} at all.  Try {3} was also too much effort (peeling is a drag) and it just wasn't as good.

So, I better put all that research to good use and give you the recipe that I came up with.  It's really tasty and very healthy.  It takes a long time to cook, but it's so simple.  It's the perfect recipe to make on a weekend when you're home all day.  It makes the house smell amazing.

I made a lot!  Enough to give as Christmas gifts to all the neighbors and still have plenty of jars left for the pantry.  I used about 16lbs of apples and finished with twenty 8oz. (1/2 pint) jars.  I'm cutting the recipe down to only 4lbs of apples, but you can certainly make lots at once once by doubling (or quadrupling).  4 lbs. of apples will give you about five 8 oz. jars of apple butter.

Here's what you need:

• 4lbs. apples (I used gala, granny smith and a few pink ladies - that's what we had in the fridge and what was on sale)
• 1 cup apple cider
• 1/4 cup brown sugar (more if you like it sweeter)
• 1+1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• a pinch of cardamom (you can omit if you don't have it)

Here's what you do:

• Cut apples into large slices and remove cores
• Boil apples and cider in a large pot on medium to low heat, stirring occasionally, for 2-3 hours, until apples are very tender and skins are slipping off.
• Use an immersion blender (or a regular blender/food processor) to puree the apples and skins. 
• Return to a simmer (low heat) and stir occasionally until desired consistency is reached (3-4 hours)

When finished the apple butter will be a deep golden brown and a thick buttery consistency (that's where it gets it's name).  It will thicken slightly as it cools.

Refrigerate the apple butter and enjoy OR can it/store it/gift it (like I did).

The cute tags are a free printable from the cottage industrialist!

sweets and celebration...

The past weekend was all about celebrating.  I spent sunday afternoon with a group of girlfriends at my sister(in law)'s cute, cute, cute little beach house.  She put together a perfect, cozy holiday gathering.  We spent the afternoon making homemade gift tags, eating homemade treats and just enjoying good company.

She put together so many fun details, but the best part had to be the take-home goodies!  Head on over to paper{whites}blog to check all of the adorable details.

My contribution to the cookie exchange was a family favorite; Chocolate Mint Sticks.  These are really a layered brownie, but we've always sliced them into thin sticks since they're so rich.

My mom has been making this recipe for as long as I can remember and now my sister and I can't go a year without them. They are so deliciously rich and minty.  Everyone raves about them.

Here is the recipe that I shared with the group.  I found this adorable recipe card by paper stories over at the sweetest occasion.  They have a bunch of great printable recipe cards. I simply added my text in picasa and it was ready to be shared with my girlfriends!

Here are the little treat boxes that I gave to each of the girls.

Don't let the holidays go by without making these.  Yum!

Oh, and if you're pressed for time you can use a brownie mix for the bottom layer (I won't tell).

mjuk pepparkaka: swedish spice cake with brown sugar & rum glaze

This past weekend marked the annual holiday scandinavian brunch at the long beach marina.  It's definitely a unique holiday tradition and it sure is a good time.   We thoroughly enjoyed playing on the saiboat (keeping Carson out of the water) and feasting on scandinavion fare.

We were asked to contribute a scandinavian dish (and since I don't have any of those in my recipe box) I tried a traditional swedish treat called mjuk pepparkaka.  Pepperkaka is a spice cookie or cake (similar to gingerbread?), which is eaten during the holiday season.    There are lots of recipes out there and I couldn't quite decide which one to follow.  I'm never good at following a single recipe!  So, I threw together my own variation

and...

it is DELICIOUS!  I'm so glad I stumbled upon this swedish treat!  It just might be the best smelling cake ever.  The house smells SO good!

I think this recipe is a keeper.  Oh, and I added a (not so traditional) brown sugar & rum glaze, which I think is a must.  But, any type of glaze would probably do the trick.

Mjuk Pepparkaka

Ingredients:

• 2 cups flour (I used 1 cup white & 1 whole wheat)
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 Tbs baking powder
• 1/2 tsp salt
• 1+1/2 teaspoons ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom (it's pretty strong - I like it - but if you're not a really spicy one, reduce to 1/4 tsp)
• 1/2 tsp ground cloves
• 1 tsp vanilla extract
• 2 large eggs, beaten
• 1/2 cup buttermilk (I just made my own with vinegar and skim milk)
• 6 oz. greek yogurt (1 container - or you could go with sour cream)
• 1 stick (8 tablespoons) melted butter 

Prep:

1. Preheat oven to 350°F.
2. In a large bowl, mix flour, both sugars, baking powder, salt and all spices. In another bowl, mix together eggs, milk and vanilla. Add wet mixture to the dry ingredients. Mix well. Add the melted butter gradually, stirring to combine. The batter should be nice and smooth.
3. Transfer the batter into a buttered and floured bundt/cake/loaf pan.  I made 6 mini bundts.  They were ready to come out of the oven at 23 minutes, but obviously a larger cake would need quite a bit longer.  The other recipes I found seem to say it needs 35 to 40 minutes.  I would watch it closely and take it out as soon as a toothpick comes out clean.
4. Let cool before removing from cake pan and preparing glaze

 Brown Sugar & Rum Glaze (not part of the traditional recipe)

• 4 Tbs butter
• 1/2 cup packed brown sugar
• 1/3 cup dark/spiced rum

Heat all ingredients over medium heat until bubbly.    Let it bubble for 2-3 minutes, stirring constantly (don't let it burn!).

Spoon the glaze over the cake (I used a spoon and silicon brush).  Add a dusting of powdered sugar if you'd like.

ENJOY and God Jul (a swedish merry christmas)!