I am a big believer in making everything you can at home. I have already told you how to make pasta, but I did a slightly different recipe today.
A few weeks ago when I was making pasta, the plate that you put the attachments on for my KitchenAid, fell off! Crazy! I know, right! I was so upset because I use that thing for everything, including pasta. My husband took it apart that night, but never put it back together. This is why I needed a different pasta recipe than I am used to. (Well, and I wanted to make fettuccine noodles, and they are different anyways.)
So, here it is. The best thing, even though I dislike rolling out pasta dough, it really wasn't that hard.
Fettuccine Noodles
1 2/3 c. flour
3 eggs
Put the flour in a bowl, and make a well in the middle. In a different bowl, beat the eggs. Pour them into the well and slowly start to mix with a fork. When it becomes to hard to mix with the fork, dump it out onto a clean, floured surface. Kneed the dough until it is moist, but manageable. If it is sticky still add a little bit more flour.
When ready, flatten out the dough with your hand. Roll it out with a large rolling pin, push it out, instead of down. Turn the dough and keep pushing it out. You want it to be pretty thin, less than 1/16 of an inch thick. It is almost see-through. Once you are happy with the thickness, cut it into 1/8 of an inch thick slices. I normally use a pizza cutter, but a knife is great too!
I like to normally cook my pasta right away, instead of letting it dry first. This pasta takes only minutes, about 4 minutes.
Enjoy!
Sunday, September 15, 2013
Monday, July 8, 2013
Hassleback Potatoes
Hassleback Potatoes
6 medium sized potatoes
3 garlic cloves very thinly sliced
2 Tbsp. olive oil
3 Tbsp. butter
Sea Salt
Pepper
Preheat the oven to 425˚ F. Wash your potatoes thoroughly and place on cutting board. Start at one end of the potato, slice down stopping right before you cut all the way through. Have the slices be 1/8 inch thick.
Once cut all the way down, place on a baking tray. Put a piece of garlic in between the slices. Rub butter over the potatoes, and then drizzle with olive oil. Sprinkle sea salt and pepper over the potatoes.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
These are so good dipped in chipotle ranch sauce!
Enjoy!
Kerri
Chocolate Cake with Oreo Cream Cheese Frosting and Ganache
I forgot to take a picture of this cake before we started eating. This cake was for my husbands birthday and he loved it.
Chocolate Cake with Oreo Cream Cheese Frosting and Ganache
Cake:
3/4 c. butter at room temperature
3 eggs at room temperature
2 c. flour
3/4 c. cocoa powder
1 t. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 c. sugar
2 tsp. vanilla
1 1/2 c. milk
Frosting:
8 oz. cream cheese at room temperature
1/2 c. sugar
2 c. thawed whipped topping
12 Oreo cookies, finely chopped
Ganache:
1/4 c. butter
4 squares (4 oz.) semi-sweet chocolate, finely chopped
Directions:
Cake: Preheat the oven to 350. Grease the bottoms of two round cake pans. In a large missing bowl cream butter. Gradually add sugar, then add eggs in one at a time. Beat in vanilla. Add dry ingredients and milk, stirring until just combined. Beat for 20 seconds more. Spread into prepared pans. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool cake layers on wire racks for 10 minutes. Remove from pans and let cool completely. Once cool, cut each cake into two even layers.
Frosting: Beat cream cheese and sugar until completely blended. Fold in Oreo's and whipped topping.
Place one layer on a plate, cover with frosting, add the next layer, and continue the process until all layers are on the cake. Melt the chocolate squares and butter in a pan. Once melted, pour ganache over the cake.
Enjoy!
Kerri
Jumble Cookies
My mother-in-law has this cookie recipe that my husband loves. He made them once when we were engaged but hadn't made them since, about 6 years later. They are so delicious.
Jumble Cookies
Ingredients
1 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
2 c. crispy rice cereal
2 c. chocolate chips
Directions:
Cream butter and sugar together, add egg and vanilla. Mix in dry ingredients, and then crispy rice cereal and chocolate chips. Spoon onto lightly greased baking pan (or use a baking stone). Bake at 350 for 10 minutes.
Enjoy!
Kerri
Jumble Cookies
Ingredients
1 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
2 c. crispy rice cereal
2 c. chocolate chips
Directions:
Cream butter and sugar together, add egg and vanilla. Mix in dry ingredients, and then crispy rice cereal and chocolate chips. Spoon onto lightly greased baking pan (or use a baking stone). Bake at 350 for 10 minutes.
Enjoy!
Kerri
Pasta
I love making pasta! I don't buy pasta anymore, I solely make it at home. At first I started out rolling out the pasta, but I couldn't get them thin enough. Thick pasta is good, but too thick of pasta isn't. My husband got me a pasta press attachment for my KitchenAid. Here is the recipe I use.
Homemade Pasta
3 1/2 c. flour
1 tsp. salt
4 eggs
1/4 - 1/2 c. water
Put the flour, salt, and eggs in the mixing bowl. Start the mixer, and slowly add the water. You don't want the dough super wet. With normal bread dough you want it all stuck together. However, with this one you will stop every once in a while and press the dough together. If it sticks, you are done. It will still be flaky, but stick together. You can then roll it out to less than 1/8 of an inch then cut into strips and pieces with a pizza cutter, or put it in your pasta press.
You can let it dry, or throw it straight into boiling water.
Enjoy!
Kerri
Cinnamon Roll Cake
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| Getting ready to go in the oven |
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| Just out of the oven |
from: Chef In Training
Cake:
3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cups milk
2 eggs
2 tsp. vanilla
1/2 cup butter melted
Topping:
1 cup butter softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Glaze:
2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla
Instructions:
- Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
- In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
- For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
- Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
- FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.
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| Ready to eat. Yummy! |
Rice Krispie Treats with Homemade Marshmallows
Who doesn't love rice krispy treats? Last time I made them I followed the normal recipe and they went so quickly. We hadn't had rice krispy treats in a long time and it brought us back to childhood. Brandon made a comment that they would probably be better with homemade marshmallows.
That comment got me thinking that it probably wasn't that hard to make them from scratch. The more I thought I more I really wanted to try it. I am a firm believer that anything made from scratch is way better than the store bought version.
I read a bunch of different recipes and they all called for a candy thermometer, which I didn't have. I also noticed that it said to have the marshmallows stand for 4 hours until ready. Well, I was planning on having them melted down again to make the treats. Did I really need to let them stand for 4 hours to harden and then malt them back down, undoing what the 4 hours did? I thought not.
I looked online and found this recipe.
The first time I tried it I forgot to stir the gelatin, I had to toss that and start over. Oh, well! They turned out great, granted mine weren't gluten free but I don't really care about that. You could always use gluten free crispy rice cereal.
Line an 8- or 9-inch square baking dish with heavy-duty aluminum foil, and grease the foil with cooking oil spray. Set the dish aside.
In a small bowl, place the contents of both packets of gelatin, add 1/2 cup water and mix to combine well. Set the bowl aside and allow the gelatin to swell as it stands. Once the gelatin has swelled, transfer it to the bowl of a stand mixer or bowl to use a hand mixer.
In a medium, heavy-bottom saucepan, place the remaining 1/2 cup water, sugar and cream of tartar, and whisk to combine well. Cook the sugar mixture over medium-high heat until it reaches the softball stage, between 238°F and 240°F, on an candy thermometer. Remove the saucepan from the heat immediately, and pour the cooked sugar mixture down the side of the bowl of the stand mixer into the gelatin mixture (don't try and scrape the side of the bowl it ran down, you will have sugar strings everywhere!). Whisk to combine and allow the mixture to cool briefly. It will bubble. Add the vanilla and salt, and beat the mixture on medium-high speed with the whisk attachment until the mixture is white, thick and glossy. It should nearly triple in size. It is ready when the mixture pours off the whisk very slowly when raised.
Add the melted butter to the marshmallows, and beat again on medium speed until combined. The marshmallows will decrease in size a bit. Add 8 cups of the crisp rice cereal. Spray a silicone spatula with cooking oil spray, and use it to stir together gently the marshmallow mixture and the rice cereal. Add up to 1 cup more crisp rice cereal, depending upon how gooey you would like your treats to be.
Scrape the mixture into the prepared pan, and smooth the top with the oiled spatula. Place in the refrigerator until set (about 15 minutes), and slice to serve. Store in an airtight container either in the refrigerator or at room temperature.
Enjoy!
Kerri
That comment got me thinking that it probably wasn't that hard to make them from scratch. The more I thought I more I really wanted to try it. I am a firm believer that anything made from scratch is way better than the store bought version.
I read a bunch of different recipes and they all called for a candy thermometer, which I didn't have. I also noticed that it said to have the marshmallows stand for 4 hours until ready. Well, I was planning on having them melted down again to make the treats. Did I really need to let them stand for 4 hours to harden and then malt them back down, undoing what the 4 hours did? I thought not.
I looked online and found this recipe.
The first time I tried it I forgot to stir the gelatin, I had to toss that and start over. Oh, well! They turned out great, granted mine weren't gluten free but I don't really care about that. You could always use gluten free crispy rice cereal.
Homemade Marshmallow Rice Krispie Treats
Ingredients
2 packets unflavored powdered gelatin
1 cup cool water
2 cups sugar
1/8 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
8 to 9 cups crisp rice cereal
1 cup cool water
2 cups sugar
1/8 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
8 to 9 cups crisp rice cereal
Directions
Line an 8- or 9-inch square baking dish with heavy-duty aluminum foil, and grease the foil with cooking oil spray. Set the dish aside.
In a small bowl, place the contents of both packets of gelatin, add 1/2 cup water and mix to combine well. Set the bowl aside and allow the gelatin to swell as it stands. Once the gelatin has swelled, transfer it to the bowl of a stand mixer or bowl to use a hand mixer.
In a medium, heavy-bottom saucepan, place the remaining 1/2 cup water, sugar and cream of tartar, and whisk to combine well. Cook the sugar mixture over medium-high heat until it reaches the softball stage, between 238°F and 240°F, on an candy thermometer. Remove the saucepan from the heat immediately, and pour the cooked sugar mixture down the side of the bowl of the stand mixer into the gelatin mixture (don't try and scrape the side of the bowl it ran down, you will have sugar strings everywhere!). Whisk to combine and allow the mixture to cool briefly. It will bubble. Add the vanilla and salt, and beat the mixture on medium-high speed with the whisk attachment until the mixture is white, thick and glossy. It should nearly triple in size. It is ready when the mixture pours off the whisk very slowly when raised.
Add the melted butter to the marshmallows, and beat again on medium speed until combined. The marshmallows will decrease in size a bit. Add 8 cups of the crisp rice cereal. Spray a silicone spatula with cooking oil spray, and use it to stir together gently the marshmallow mixture and the rice cereal. Add up to 1 cup more crisp rice cereal, depending upon how gooey you would like your treats to be.
Scrape the mixture into the prepared pan, and smooth the top with the oiled spatula. Place in the refrigerator until set (about 15 minutes), and slice to serve. Store in an airtight container either in the refrigerator or at room temperature.
Enjoy!
Kerri
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