I should rename my blog...

... "The things I make from Pinterest". Because seriously, I feel like every post is a recipe or a crafty thing that I have tried. This post is no exception. I have done a few Pinteresty things lately. My friends, Brooke and Charley had a baby last week, a beautiful girl named Emily. I went over this weekend to see her and bring presents and food. Presents and food = Pinterest! Brooke loves cats so I crocheted a kitten hat and 3 little amigurmi kitten toys. I think they turned out pretty cute.

And since I am slightly obsessed with Fall food, I made homemade chicken noodle soup, homemade bread, and caramel apple cider cookies. 

The bread was awesome! It is the easiest thing to make, you don't have to knead it or anything. Just stir the ingredients together, let sit overnight, dump in a pot, and bake. It was crusty on the outside and light on the inside. Perfect! I found a winner of a recipe. Thanks Pinterest!

Crusty Bread

3 cups flour
1 3/4 tsp. salt
1/2 tsp. yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a pot with an oven safe lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool. DONE!

I also found another recipe that looked good for the season - Caramel Apple Cider Cookies. They are very good but the caramel center is very caramely so the texture is pretty chewey. 

Carmel Stuffed Apple Cider Cookies

Ingredients:
1 cup softened butter
1 cup sugar
1/2 tsp. salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix
2 eggs
1 tsp. vanilla 
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
3 cups flour
1 14 oz. bag Caramels 

Preheat oven to 350° F. Line cookie sheets with parchment paper. In a small bowl whisk together flour, baking soda, baking powder and cinnamon. With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined.

Unwrap your caramels. Scoop out cookie dough ball about the size of a walnut. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

Bake for 12 minutes, or until very lightly browned around the edges. Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they’ll pop right off.

Christmas is coming up and I am inspired to make gifts for my nieces. I think I am going to buy a sewing machine this week (it's about time) and go to town. Yay for Christmas time! 

Auntie Tamara strikes again!

One of the perks of not being tied down with my own family is that I get to be the "cool aunt" who showers her nieces with presents and flies in for special occasions. This weekend was Isla's first birthday and I am so excited I got to come out to Lubbock to celebrate with the family. She is at such a great age! She is smiling and giggling and so cute. She looks like a little Timmy, I love it! She was all dolled up for her party with a huge bow and pink tu-tu. My little one-year-old princess:

The first 15 minutes of her party were hilarious. It was like Isla was the model and we were all at a photo shoot. Everyone was just standing around taking pictures of her. But honestly... can you blame them?

Malee has a "rainbow" board on Pinterest so I got my inspiration from there to make Isla's birthday presents. I made a rainbow caterpillar toy and a rainbow hat. I love the hat! It reminds me of Dr. Seuss. She is my little who-baby.

I am not sure how much she likes it though. Although she looks adorable, Tim pretty much has her arms pinned down so she can't take the hat off. Oh well, maybe in a few months when winter is in full swing, she will be more accommodating.

Cookie Mashup!

Pinterest is awesome! I have said that before, but I get such great ideas from it. This week I found  this blog which talks about cookie mashups. I never thought about combining two different kinds of cookie dough and mashing it together to make one super cookie. What a brilliant idea! I jumped on board and made gingerdoodles (aka snickersnaps) I can't decide which name I like better. They are delicious! The perfect fall type of cookie, and they look so pretty.

Gingerdoodles (aka Snickersnaps)

Snickerdoodle Dough:

1/2 cup shortening

3/4 cup granulated sugar

1 egg

1 Tbs. vanilla

1 1/2 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cream of tartar

Cinnamon/sugar mixture for rolling cookies in

Gingersnap Dough:

3/4 cup shortening

1 cup granulated sugar

1/4 cup molasses

1 egg

2 cups flour

2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

Directions

Snickerdoodle Dough:

Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined.

Gingersnap Dough:

Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.

Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.

Take a tablespoon of each dough and place both doughs together. Gently roll into a ball. Roll the cookie dough ball in the cinnamon/sugar mixture and slightly flatten onto a baking sheet.

Bake for 10 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.

I also made another batch of soup. That makes two batches in one week. Fall food is so fun! I made chicken noodle soup. I normally make it every year on the day after Thanksgiving. It is the perfect way to use a giant turkey carcass. I feel much less wasteful when I can make a great broth out of it. Making the noodles takes a bit of time (cutting them actually) but it is worth it. Big, chunky noodles make the soup! Delish!!!

Chicken Noodle Soup

Ingredients:

Egg Noodles:

2 1/2 cups flour

1 pinch of salt

2 eggs, beaten

1/2 cup milk

1 Tbs. butter

Stock:

1 chicken carcass

Water

1st set of ingredients:

2 chicken bouillon cubes

1 cup celery, chopped

1 cup onion, chopped

1/2 cup celery leaves, chopped

3 cloves minced garlic

1 Tbs. salt

1/4 tsp. black pepper, ground

2 bay leaves

2nd set of ingredients:

3 cups chopped chicken

1/2 cup fresh parsley, chopped

1 cup sliced carrots

1 cup corn

1 cup peas

Directions:

Egg Noodles:

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 inch thickness. Cut into desired lengths and allow to air dry before cooking.

Stock:

Place chicken carcass in a pot and fill with water. Heat until boiling and let boil for 15-20 minutes. Let water cool and take out turkey carcass. Pull off any remaining meat from bones and add to rest of the leftover turkey. Strain the liquid through a cheese cloth. Refrigerate overnight. When cool, the fat will float to the top and solidify, once it does, spoon off all the fat and discard.

Soup:

Add 1st set of ingredients to the stock. Heat to boiling; reduce heat and simmer for 1 hour. Remove bay leaves.

Add in 2nd set of ingredients, bring to a boil, reduce heat and simmer for 10 minutes. Add noodles, bring to a boil and cook uncovered for 10 minutes. Reduce heat and simmer until ready to serve.

Pumpkiny Stuff

It is October, my favorite month of the year. I am sure I have rambled on countless times before about how much I love the Fall so I won't bore you with the current ramblings that are going on in my head. I will, however, give you a good "Fall" recipe. Pumpkin Spice Cake with Brown Sugar frosting. Oh yes... you heard that right - uh-maze-ing!  Pinterest is exploding with Fall recipes and I found this one there. It is a winner for sure!

Pumpkin Spice Cake

Cake:

2 sticks of butter
2 cup flour
2 tsp. baking soda

1 tsp. ground cinnamon
½ tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. salt
1 ½ cup 100% natural solid pack pumpkin
1 cup buttermilk
1 cup brown sugar
1 cup sugar
4 eggs
1 tsp. vanilla

Grease and flour two 8” round cake pans. Sift together flour, baking soda, spices, and salt. Set aside.
Place pumpkin and buttermilk in a small bowl and combine thoroughly. Set aside.
Cream together the butter and sugars. Beat on medium for 2 minutes. Scrape down the sides of the bowl. Increase speed to high and beat an additional 2 minutes. Scrape down the bowl. Add the eggs and beat on medium for 30 seconds. Add the vanilla and beat on high for 30 seconds. With mixer on low alternate adding the dry ingredients with the wet ingredients into the mixing bowl. Mix until just combined. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter, until smooth and thoroughly combined.
Immediately pour the cake into the prepared pans, spreading evenly. Bake on the center rack of a preheated 325 F oven. Bake for about 35 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and cool in the pan for 15 minutes at room temperature. Invert cake onto a plate or cake circle. Turn the cake upright and refrigerate until needed.

Frosting:
3 cups brown sugar
1 1/2 cups heavy whipping cream
3 sticks of butter, each stick cut into 4-5 pieces
1/4 tsp. cream of tartar

Heat brown sugar, heavy cream, 4-5 pieces of butter, cream of tartar in a saucepan over medium-high heat, stirring frequently while bringing the mixture to a boil. Allow the mixture to continue boiling while stirring constantly, for 2 minutes. Allow mixture to stand at room temperature for 1 hour before proceeding. Place the cooled mixture in the bowl of an electric mixer fitted with a paddle. Beat on low for 30 seconds. Then beat on medium for 2 minutes, while adding the remaining 6 pieces of butter, one at a time, until incorporated. Scrape down the sides of the sides of the bowl. Increase the speed to high and beat for an additional 2 minutes. Scrape down the sides of the bowl and beat on high for an additional 1 minute until light and fully. 

I also made some homemade vanilla ice cream this week so I will share that recipe as well. I LOVE my new Kitchen Aid ice cream maker, it is the easiest thing ever and it makes delicious, creamy ice cream. Tonight I have having a few girlfriends over to watch "P.S. I love you". That is one of my favorite movies. It is a tear jerker for sure, but on the upside it features both Gerard Butler and Jeffrey Dean Morgan with Irish accents. Swoon! Perfect for a girly night in. Plus, since I love Fall, I am making it a Fall night (I am ignoring the 90 degree weather we are having) I made my famous Hobbit Soup and Bushman Bread for dinner and a warm peach blackberry crisp for dessert. Homemade vanilla ice cream would go perfectly with the fruit crisp and since it is just as easy as buying ice cream I decided why not? And here you have it...

Homemade Vanilla Ice Cream

Ingredients:

1 cup fine sugar, sifted

4 egg yolks, pasteurized (preferred for food safety)

1 1/2 cups half-and-half

1 1/2 cups heavy cream

1 tsp. vanilla

1 scraped vanilla bean

Directions:

In a mixing bowl, combine sugar and egg yolks together. Beat the mixture until it is a thick yellow paste and set it aside.

Bring the half-and-half to a simmer in a heavy, medium-size saucepan. Slowly beat the hot half-and-half and milk mixture into the egg and sugar mixture. This mixture should be hot, but not boiling. If it gets too hot or you add the egg and sugar too fast you will have scrambled eggs. Return the mixture to the saucepan and simmer for a few minutes as you constantly stir to make a custard-like consistency. Strain the mixture into a large bowl to chill overnight in a refrigerator.

The next day, stir in heavy cream and vanilla before adding it to your ice cream machine. Follow the ice cream machine’s directions to freeze ice cream.

 Now, if only the weather would turn... it is October, darn it!

Homemade ice cream - my new favorite thing!

Back to school and community groups have started again. Birthdays are also in full swing (September and October are full of them!) I have noticed that people aren't branching out much with their choices. Hey, I guess if you like something you like it! So since my blog is a couple of years old now, I don't have as many new recipes to post. I end up making the same favorites over and over. In my Tuesday group, there are three birthdays in a row - Tyler, Marby, and Ryan. All three of them pick French Silk Pie. French Silk is pretty amazing, but three weeks in a row? That is a lot of chocolate. I emailed Tyler this week asking him if he wanted French Silk Pie this week or if he wanted to branch out. He replied by saying "No Branching". All right, fine. I will be boring.

In my Wednesday group, it is Trevor's birthday next week and he asked for Mint Chocolate Chip Ice Cream Cake (again). I made that for him last year but this year I decided to take it up a notch and make homemade ice cream (which I have never done before). My friend, Darla, made me some amazing mint ice cream on my birthday so I got her recipe and decided to give it a try. The thing that was unique about this recipe is that it uses actual mint leaves rather than extract so it tastes organic and earthy. It is a little different upon the first bite but by the end of the bowl, I was sold. It was sooooo good. 

I got the ice cream maker attachement for my Kitchen Aid and I have decided that it is the greatest thing EVER! Making ice cream was soooooo easy. You just freeze the Kitchen Aid Bowl, follow any ice cream recipe then put it in the frozen bowl and let it mix for 20 minutes - voila! Delicious, homemade ice cream!!! I now have added a new skill to my repertoire. So if you want homemade ice cream for your birthday, don't hesitate to ask, I can accommodate :)

Here is the recipe for the ice cream cake I am making for Trevor's birthday this week:

Mint Chocolate Chip Ice Cream Cake

Brownie Bottom:

1 box Brownie Mix

Ice Cream:

1 cup whole milk

1/2 cup sugar

2 cups heavy whipping cream

pinch of salt

2 cups lightly packed mint leaves

5 large eggs

3/4 cup semi-sweet chocolate, chopped into small pieces

3/4 cup Andes mint candies, chopped into small pieces

Ganache:
6 ounces semi-sweet chocolate chips
2/3 cup heavy cream
1/2 teaspoon vanilla extract

Mix brownies as directed on the box and bake in a 10 inch spring form pan.

Ice Cream:

Warm the milk, sugar, 1 cup of whipping cream, and salt in a small saucepan. Add the mint leaves and stir until they’re immersed in the liquid. Cover, remove from the heat and let steep at room temperature for 1 hour.

Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup heavy whipping cream into a large bowl and set the strainer on top.

Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you still, until the mixture thickens and coats the spatula, craping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions. In the last five minutes of mixing, add in the chocolate and Andes pieces. 

Top brownie with a layer of ice cream, freeze until solid. 

Ganache:

In a small saucepan combine the chocolate chips, heavy cream and vanilla. Stir over medium heat until everything is combined. Keep stirring! Keep your eye on it! You will magically get an amazing ganache in a matter of minutes. Set it aside to cool down.

Once the ganache has cooled, pour over cake ice cream cake, freeze until solid.