tag:blogger.com,1999:blog-51435689755769019822024-03-21T15:28:34.632-07:00A Dash, A Splash & A SprinkleA Dash, A Splash & A Sprinklehttp://www.blogger.com/profile/08236122013979777053noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5143568975576901982.post-61997796662021527462011-05-07T18:44:00.000-07:002011-05-07T18:58:33.986-07:00Coconut Cream Pie<div>I used a recipe for banana cream pie as the basis of this recipe. You can either use a regular pie crust or a graham cracker pie crust. </div><div> </div><div>1 - 9" baked pie crust</div><div>3 Tbsp cornstarch</div><div>1 2/3 c water</div><div>14 oz sweetened condensed milk</div><div>3 egg yolks- beaten (save the egg whites for meringue or other use)</div><div>2 Tbsp buter</div><div>1 tsp vanilla extract</div><div>1 1/2 c coconut</div><div> </div><div>Topping:</div><div>Meringue or Cool Whip</div><div> </div><div>In a heavy saucepan over medium heat dissolve cornstarch in water, make sure it is well dissolved. Whisk in condensed milk and egg yolks. Continue to cook, while whisking, until thickened and bubbly. This can take about 15 minutes, make sure you whisk continually to prevent burning. After thick and bubbly, remove from heat and mix in butter and vanilla. Set aside to cool slightly.</div><div> </div><div>While the mixutre is cooling, if desired, toast the coconut.</div><div> </div><div>Mix 1 cup of the coconut into the mixture and pour into the pie crust. Smooth over and sprinkle the remaining 1/2 cup of coconut on top. Cover with plastic wrap and refrigerate several hours until set or overnight.</div><div> </div><div>When ready to serve, top with one container Cool Whip or Meringue.</div>A Dash, A Splash & A Sprinklehttp://www.blogger.com/profile/08236122013979777053noreply@blogger.com0tag:blogger.com,1999:blog-5143568975576901982.post-29531212985370111512010-10-23T20:19:00.000-07:002010-10-23T20:40:57.358-07:00Chocolate Caramel Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaEEZWKdq0MjCOCyC5LGT-m6JMtJxUMMl-dSeyDcCDPEL0FnqRxXjNAG4IvSNgiKXPxm-0Cm9RVCEgiRKU3T9USV1uXuNyzjGVOZtf1kU-m5lwxkwMUOx9PaTghPDMy5qf9Pxp5p89Yk/s1600/inside+cake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531452063031589730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaEEZWKdq0MjCOCyC5LGT-m6JMtJxUMMl-dSeyDcCDPEL0FnqRxXjNAG4IvSNgiKXPxm-0Cm9RVCEgiRKU3T9USV1uXuNyzjGVOZtf1kU-m5lwxkwMUOx9PaTghPDMy5qf9Pxp5p89Yk/s320/inside+cake.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZ7B71byrNOgVjzH79du7mqxahnTtsG4ImhlqSzKRgzZfB1xqF0hrP1J3yKF_6do6EKOP5yS2v1meAXGGZZinXaLVEaDs0EfQaNGdyKTvIVmNoIYOc55Cn7aQjslmF_WZGKKG4BEWoCQ/s1600/cake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531452059886815906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZ7B71byrNOgVjzH79du7mqxahnTtsG4ImhlqSzKRgzZfB1xqF0hrP1J3yKF_6do6EKOP5yS2v1meAXGGZZinXaLVEaDs0EfQaNGdyKTvIVmNoIYOc55Cn7aQjslmF_WZGKKG4BEWoCQ/s320/cake.jpg" /></a><br /><br /><div>I made this cake twice in the past week because I had so many of the ingredients left over. I found the recipe while searching the net for a cake that was both chocolate and caramel. The recipe can be found<a href="http://reciperhapsody.wordpress.com/2010/01/16/rich-chocolate-caramel-cake/"> here</a>. </div><br /><br /><div></div><br /><br /><div>Just a few notes, you will want to be careful making the caramel sauce, you can burn it easily. However, I didn't drizzle it on either cake and the second time I made the cake I just used 3 Tbsp of dulche de leche (with a little salt) in the butter cream instead of 1 Tbsp and 2Tbsp of the caramel sauce. I also found that the whipped ganache makes enough for two cakes, cut it in half.</div><br /><br /><div></div><br /><br /><div>It is easier to figure out what you need when it is all combined as I have down below (I have factored in half the whipped ganache suggestion):</div><br /><br /><div></div><br /><br /><div>-1 devils food cake mix</div><br /><br /><div>-2 3/4 c heavy cream</div><br /><br /><div>- 1 1/2 c sugar</div><br /><br /><div>- 1 lb chocolate chips</div><br /><br /><div>- 3 sticks butter</div><br /><br /><div>- 1Tbsp Dulche de Leche</div><br /><br /><div>- 1 c powdered sugar</div><br /><br /><div>- salt</div><br /><br /><div>- vanilla</div><br /><br /><div></div><br /><br /><div></div></div>A Dash, A Splash & A Sprinklehttp://www.blogger.com/profile/08236122013979777053noreply@blogger.com0tag:blogger.com,1999:blog-5143568975576901982.post-48869853162134251712010-10-23T17:46:00.000-07:002010-10-23T18:32:53.500-07:00Mini Chocolate Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZ8LNuHk2C4DvZnvPksAxmDgRkfxH9Z64hyEHIywvc2BmVmmk9VYkVa9x5_zhrSfssCLya_7VEj7jCiHkysWHHYIWG7TD39bmDnGbUzTiS7KV6LU6J6sB-VaoszGoPNhf9VFC7WLH5nQ/s1600/cupcakes.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531419426281628642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZ8LNuHk2C4DvZnvPksAxmDgRkfxH9Z64hyEHIywvc2BmVmmk9VYkVa9x5_zhrSfssCLya_7VEj7jCiHkysWHHYIWG7TD39bmDnGbUzTiS7KV6LU6J6sB-VaoszGoPNhf9VFC7WLH5nQ/s320/cupcakes.jpg" /></a><br /><div>I made these cupcakes for a coworkers birthday last month. The original recipe is on <a href="http://joyofbaking.com/ChocolateCupcakes.html">JoyofBaking.com</a> I made them into mini cupcakes instead of regular size and they turned out great! I believe I ended up with about 36 mini cupcakes, and the icing recipe was a little short. This may be my go to chocolate cake recipe for the time being.</div>A Dash, A Splash & A Sprinklehttp://www.blogger.com/profile/08236122013979777053noreply@blogger.com0tag:blogger.com,1999:blog-5143568975576901982.post-33567456358597634502010-09-27T15:15:00.000-07:002010-09-27T15:38:52.323-07:00My take on Mississippi Caviar<span style="color:#cc66cc;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXB33qPQqU9twWHO9dPrYOreyoMnmBIKlVQo08-SAQVt_xQPHhKt9kCyXjrKnDvkIBo3FYg1-hpVT5_GCRxjY1pLFH_93w-BpuFzdFURjXUlQ6YMq7weTlnJb9VpTGJl5U0L0jxPJ-MI0/s1600/IMG00135-20100927-1759.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5521724614043886050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXB33qPQqU9twWHO9dPrYOreyoMnmBIKlVQo08-SAQVt_xQPHhKt9kCyXjrKnDvkIBo3FYg1-hpVT5_GCRxjY1pLFH_93w-BpuFzdFURjXUlQ6YMq7weTlnJb9VpTGJl5U0L0jxPJ-MI0/s320/IMG00135-20100927-1759.jpg" /></a><br /><div>During a potluck at work a coworker brought in Mississippi <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Caviar</span> it was okay but it really <span id="SPELLING_ERROR_1" class="blsp-spelling-error">wasn't</span> my style. Since I like to change things to fit my taste I changed it up, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">alot</span>. Most of the ingredients you probably already have on hand, if not they are cheap. </div><br /><br /><div>1 can of sweet corn, drained and rinsed</div><br /><div>1 can of black beans, drained and rinsed</div><br /><div>1 <span id="SPELLING_ERROR_3" class="blsp-spelling-error">avocado</span>, diced</div><br /><div>1 small red onion, minced</div><br /><div>1-2 <span id="SPELLING_ERROR_4" class="blsp-spelling-error">jalepeno</span> peppers, minced<br /></div><div>1 can of diced tomatoes with green <span id="SPELLING_ERROR_5" class="blsp-spelling-error">chiles</span> OR 2-3 <span id="SPELLING_ERROR_6" class="blsp-spelling-error">roma</span> tomatoes and a small can or green <span id="SPELLING_ERROR_7" class="blsp-spelling-error">chiles</span></div><br /><div>1/3-1/2 cup of Zesty Italian dressing<br /></div><div>hot sauce, to taste.</div><br /><br /><div>Combine all ingredients in a mixing bowl and refrigerate. As the mixture sits it will bring out the flavors and depending on the amount of peppers and hot sauce added, it will slowly start to taste hotter. </div><br /><br /><div>Serve with tortilla chips, crackers, or over a grilled chicken salad.</div><br /><br /><div></div><br /><br /><div></div>A Dash, A Splash & A Sprinklehttp://www.blogger.com/profile/08236122013979777053noreply@blogger.com0tag:blogger.com,1999:blog-5143568975576901982.post-66126346953700071382010-01-09T14:18:00.000-08:002010-01-09T14:22:19.063-08:00Baked Chicken WingsChicken wings<br /><br />½ c melted butter<br />¼ c hot sauce<br />3 TBSP vinegar<br />1 pkg Hidden Valley Ranch dressing mix<br />½ tsp Paprika (optional)<br /><br />Preheat oven to 350 degrees<br />Mix butter and hot sauce together.<br />Dip wings in mixture place single layer on pan <span style="color:#ff0000;">(use a pan that has an edge like a jelly roll pan of you will have a mess)<br /></span>Sprinkle dry seasoning over wings, flip and sprinkle both sides if you want<br />It says bake for 20-30mins. <span style="color:#ff0000;">(I like mine baked rather well done-ish so I allow about an hour.)<br /></span><br /><span style="color:#ff0000;">*I flip the wings at some point. I also take the pan out about ¾ of the way through and dump off all the extra grease/butter, it helps then get a lil crunchier faster than if you don’t.</span>A Dash, A Splash & A Sprinklehttp://www.blogger.com/profile/08236122013979777053noreply@blogger.com0tag:blogger.com,1999:blog-5143568975576901982.post-7007845915780917242010-01-01T16:12:00.000-08:002010-01-01T16:32:00.013-08:00Baby Back RibsIt's the middle of winter but that doesn't mean that you can't make ribs, and on the grill at that (well partially). This recipe has mixed reviews from myself. The ribs turned out great, as in the tenderness, etc. The sauce, ehh. It has bourbon in it and I don't drink Bourbon. I also like more zest to my ribs, and sometimes gooey sauce. I'm pretty sure this would work even if you used a different sauce, or dry rub. But if you like bourbon, or dont mind the taste of alcohol in your food, give it a shot.<br /><br />This is adapted from the <a href="http://www.foodnetwork.com/recipes/dave-lieberman/baby-back-ribs-recipe/index.html">food network</a><br /><br /><br />Ingredients<br />1-2 racks baby back ribs (about 2 1/2 pounds)<br />1 recipe Bourbon Barbecue Sauce, recipe follows<br /><br />Directions<br />Preheat oven to 350 degrees F. <span style="color:#ff0000;">(Make the sauce while preheating)</span><br /><br />Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. <span style="color:#ff0000;">(A pastry brush works great for this)</span> Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.<br /><br />Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour <span style="color:#ff0000;">(I cooked mine for two hours). </span>You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.<br /><br />Preheat an outdoor grill to medium-high heat (my gas grill was at about 450 degrees). Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs. (If you are going to put out the extra sauce, you need to make sure it was kept separate from the basting sauce the whole time. You do not want to serve the sauce that touched uncooked pork.)<br /><br />Bourbon Barbeque Sauce:<br /><br />1/2 cup steak sauce<br /><br />1/2 cup bourbon or good dark beer<br /><br />2 tablespoons Worcestershire sauce<br /><br />1/4 cup packed dark brown sugar<br /><br />1 teaspoon regular or grainy Dijon mustard<br /><br />2 pinches red pepper flakes<br /><br />Kosher salt<br /><br />Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.<br /><br />Yield: about 1 1/2 cupsA Dash, A Splash & A Sprinklehttp://www.blogger.com/profile/08236122013979777053noreply@blogger.com0tag:blogger.com,1999:blog-5143568975576901982.post-85159193634301188072009-12-26T20:26:00.000-08:002009-12-26T20:42:22.032-08:00Peanut Butter Blossoms / Peanut Butter Cup CookiesThis recipe can be used for both Peanut Butter Blossoms or mini Peanut Butter Cup Cookies. If you are using it for peanut butter blossoms you will need hershey kisses and for PB Cup cookies mini reese cups. The recipe yields about 40-50 cookies.<br /><br />1 stick butter at room temp<br />1/2 c Peanut Butter<br />1/2c white sugar plus additional sugar for coating if making PB blossoms<br />1/2 c light brown sugar<br />1 egg<br />2 TBSP milk<br />1 tsp vanilla<br />1 3/4 c Flour<br />1 tsp baking powder<br />1/2 tsp salt<br />1/8 tsp baking soda<br />40-50 hersehy kisses or reese peanut butter cups<br /><br />Cream butter and peanut butter. In a separate bowl combine flour, baking powder, salt, and baking soda. After butter and PB are creamed add sugars and cream again. Add egg, milk, and vanilla. Add flour mixture in three parts. After everything is incorporated cover and chill atleast one hour.<br /><br />Preheat oven to 375 degrees F.<br /><br />Roll dough into 1 inch balls.* If making PB blossoms next roll in sugar and place on baking sheet, if making PB cup cookies do not roll in sugar and place in mini quiche pans. Bake for 10-12 minutes until just starting to turn brown.<br /><br />While the cookies are baking unwrap candy. Immediately after removing cookies from oven, place one candy in the center of each cookie. (Candy center will be soft for a while even after the cookie part is cool.)<br /><br />*Using only a cookie scoop will not have the dough compact enough, a scoop can be used to regulate size but each ball still needs to be rolled into a ball.A Dash, A Splash & A Sprinklehttp://www.blogger.com/profile/08236122013979777053noreply@blogger.com0tag:blogger.com,1999:blog-5143568975576901982.post-61943981133922045182009-12-25T20:50:00.000-08:002009-12-25T21:08:33.532-08:00Chocolate Cheesecake Torte*adapted from Better Homes and Gardens<br /><br />I made this for Christmas Eve and it received good reviews. It does turn out rich and you can use whatever chocoate suits your fancy. I used bittersweet chocolate for the chocolate cheesecake layer and semi sweet chocolate for the ganache. The recipe definately needs to be made a day in advance because it needs to chill for several hours or overnight and so does the ganache. You could even make the brownie one day, bake the cheesecake assembly the next day and make the ganache and then frost the following day.<br /><br />Ingredients<br />2/3 cup whipping cream<br />8 ounces milk chocolate or bittersweet chocolate, chopped <span style="color:#ff0000;">(for the ganache, I used semi sweet)</span><br />Nonstick spray for baking<br />1 19.5-ounce package brownie mix <span style="color:#ff0000;">*plus needed ingredients, (I used Duncan Hines and made the Chewy option)<br /></span>2 8-ounce packages cream cheese, softened<br />1/2 cup sugar<br />2 teaspoons vanilla<br />2 eggs, lightly beaten<br />3 ounces milk chocolate or bittersweet chocolate, melted <span style="color:#ff0000;">(for chocolate cheesecake, whatever chocolate you like, I used Bittersweet)<br /></span>3 ounces white baking chocolate, melted<br /><br /><span style="color:#ff0000;">*You will also need 2- 9 inch pans, an 8 inch springform pan, and aluminium foil</span><br /><br />Directions<br />1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling <span style="color:#ff0000;">(only takes a few minutes, works best with a heavy bottomed pan)</span><span style="color:#000000;">.</span> Remove from heat. Add the 8 ounces chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill. <span style="color:#ff0000;">*Make the same day you assemble and bake the cheesecake and brownie combonation<br /></span><br />2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set <span style="color:#ff0000;">(mine were done after 20 mins)</span>. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.<br /><br />3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.<br /><br />4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour chocolate-cream cheese mixture on top. Place the remaining brownie round on the chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.<br /><br />*BH&G Test Kitchen Tip: Before wrapping the springform pan in foil, place the bottom of the pan on each brownie round and use the tip of a sharp knife to trace around the pan bottom. Trim edges. This will assure the brownie rounds fit tightly in the pan<br /><br />5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.<br /><br />6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.<br /><br />7. Remove ganache from refrigerator.<span style="color:#ff0000;"> (let stand for a while to soften a bit)</span> Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip <span style="color:#ff0000;">(I used a Wilton #199 tip).</span> Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.A Dash, A Splash & A Sprinklehttp://www.blogger.com/profile/08236122013979777053noreply@blogger.com0