Inside NanaBreads Head | You Never Know What You Might Find
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keywords: description:You Never Know What You Might Find Inside NanaBreads Head Skip to content HomeMore About Jeanne(NanaBread)A Tale of FiveSisters Older posts October 23, 2016 1:23 PM Vintage Vanilla WaferCakeThis is not just a story about a recipe its about a quest. A search and conquer mission. Okay, there IS a recipe, but its also about the journey to get here.
When The Complete Package and I moved to the Austin area last spring, we discovered Opies Barbecue in Spicewood, Texas. On a whim, he grabbed a slice of what they called Coca Cola Cake and a new obsession began. Each time we visited, he would look for the cake on the dessert rack, and most of the time it was sold out. Life can be cruel, and missing this cake became a constant topic for him, just as Opies famous butterbeans became for me (sold Friday-Sunday only; dine-in only; no whining allowed).
Because the cake became so elusive, I began to dig for recipes. Searches for Coca Cola Cake resulted in chocolate sheet cakes with fudge frosting, which is the traditional Texas way. Those cakes, however, did not resemble Opies version in the least. The cake TCP pined for tasted of vanilla, coconut and pecans. It was sold by the slice and slathered in cream cheese frosting. No chocolate. No fudge. No hope in sight. Then I ran across a blog post about a trip through Spicewood and a coca cola cake that prompted the writer to share a memory of her grandmothers old-fashioned vanilla wafer cake. She included a family recipe, and thats where I decided to begin.
The first time I made the cake, I followed the recipe exactly and the result was brickish. Too dense, too sweet, and no hint of coca cola anywhere, thus leading to further confusion about why Opies would call it such. The second time I made it, I scaled back on the sugar and liquids, reduced a Coke in a saucepan to create a syrup, and glazed the warm bundt with coke syrup before frosting. Result still brickish, still too heavy, and slightly soggy from the syrup. Two fails in a row, but my mama didnt raise a quitter.
On my third attempt, I went a completely different route. What the cake lacked was lift. Soft, fluffy lift. It was at that moment that it struck me. What if I added a plain yellow cake mix to the otherwise traditional ingredients? What if I gave up on the cola aspect all together and focused on keeping it simple? Could I use that dusty can of coconut milk in my pantry to boost the overall flavor? What was there to lose in trying? Sometimes one must be bold, or at least willing to fail. Again again.
The surprising part is that it worked. Not just worked, though. It was delicious. So much so that The Complete Package declared it a winner. And thats how we came to create our own version of this vintage Vanilla Wafer Cake with a modern twist. Thank you, Betty Crocker.
This comes together quickly, so pre-heat your oven, grease/flour your bundt pan, gather your ingredients and lets get started.
NanaBreads Vanilla Wafer Cake:
1 box (11 ozs.) Nilla Wafers, crushed1 bag (7 ozs.) shredded, sweetened coconut1 1/2 cups pecan pieces1 box (15.25 ozs.) yellow cake mix6 whole eggs1 can (13.5 ozs.) coconut milk (not reduced fat)1 teaspoon vanilla bean paste or vanilla extract1/2 cup raw or granulated sugar (I used raw)Pre-heat your oven to 350F. Grease and flour a bundt pan and set it aside.
In a food processor, combine the vanilla wafers, coconut and pecans. Pulse until blended to the consistency of coarse sand and no large chunks remain.
Pour the crumb mixture into a large mixing bowl and add the cake mix, eggs, coconut milk, vanilla and sugar. Just dump it all in there. No need to be delicate.
Grab a spatula and stir to combine (no mixer needed), just until all ingredients are moistened. Pour into your prepared bundt pan and smooth out the top.
Bake at 350F for 30-35 minutes, or until a toothpick comes out clean or with a few small crumbs. Keep an eye on it near the end. You dont want to over-bake this one. Remove from the oven and allow it to cool in the pan for 15 minutes, then invert onto a cake plate and allow it to cool completely.
I swear, your house will smell like heaven right about now. This cake is good enough to eat as is, but I think we all know everythings better with cream cheese frosting. I like to keep mine simple. In a small mixing bowl, combine one 8-oz package of cream cheese and 1/2 a stick of unsalted butter. Allow both to rest at room temperature until softened. Add 1 teaspoon vanilla extract or vanilla bean paste (my favorite), and 1/2 to 1 cup of powdered sugar, depending on how sweet you like it. Whisk until smooth and put it in a bag for piping.
Want a quick tip for piping frosting? I do it with a Ziploc freezer bag. Simply take a quart freezer bag and put your hand inside. Then put your hand the bag down into a tall drinking glass and remove your hand. Then fold the edge of the bag over the rim of the glass. It keeps the bag upright while you fill it.
Fold the edges of the bag up, press out the air, and seal the bag. If you have time to kill before your cake is cool, simply pop the bag back into the refrigerator. When youre ready, snip the corner off and youre ready to pipe. I love this time saver.
I like to use a sheet of parchment paper to keep excess frosting from running off the cake plate after its piped. Youll see what I mean in a second. Twisting the top of the bag to press the frosting down to the corner, start piping in the center of the bundt and work your way from inside to outside around the entire cake.
Im not playing when it comes to cream cheese frosting. I put it on thick, and I make sure theres excess frosting in the middle, just in case I want more. And I always want more.
So simple, yall. And so flavorful. And look at that lift! This ones a keeper.
Sorry, Opie. Ill gladly stand in line for your beautifully smoked meats, your creamy tater tot casserole, and your dine-in only butterbeans every weekend, but Ill be having dessert at home from now on. Care to join me?
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Filed under Food Recipes, Things I Love, Travel Tales
May 22, 2016 10:13 PM Gettin Snappy withOXOI know. I know. It has been a while, but Im still here. Since we last spoke, weve settled into our new home in Austin, done a little sightseeing to get acclimated, and decided we love it here. We love our home in the hills. We love Austin and all that it offers. We love our new neighbors and friends. And we love being closer to our daughter and grandkids.
We never did get around to sharing pictures of the new house, so Ill work on that next, I promise. Not to make excuses, but it has been really hopping around here. Because of that, Ive been focusing more on quick easy meals. Not just those that can be thrown together quickly like a grilled cheese and tomato soup, because who doesnt love a grilled cheese with tomato soup, but those that can be prepped in advance and put on the table quickly.
This weekend, this new OXO 14-piece glass baking set made meal prep a snap. Ive talked about this before, but OXOs Blogger Outreach Program has allowed me the opportunity to try new products at no cost to me when Ive been lucky enough to be selected to participate. All thats required is an honest opinion. I love that, and I love their commitment to clever, thoughtful design.
Case in point this OXO 14-piece glass bakeware with snap-on lids. This stuff is heavy-duty. It also appears to be tough as nails. I took mine for a spin with a quick and easy Shrimp Grits and a super snappy pumpkin snack cake for dessert. I had planned to post a big Texas-style cookout, but it will NOT. STOP. RAINING. HERE. So instead, Ill share this supper in a snap.
I used the round bowls to prep my dinner ingredients in advance. It took about 15 minutes to dice, clean and prep everything Id need for dinner.
Smoked sausage, shrimp, peppers, onions garlic, a handful of green onions, and salt, pepper and cayenne pepper. Oh, and half a stick of butter. I love butter. Butter, butter, butter. I butter everything.
Once I had it prepped, I snapped on the lids and made a tower of dinner. Literally.
That tower went straight into my fridge and I went on with my day.
Later, when we were getting rumbly, I grabbed my goodies and took them to the stove. I grabbed my favorite non-stick skillet and this is where the magic happened.
I threw a tablespoon of olive oil and half a stick of butter (butter, butter, butter I always say it three times) and turned it up to high. The sausage went in first, until it took on a little color, then the shrimp went in just until they curled and turned pink. Then the meat came out and the veg went in. Like adult swim.
I left those until they got good and gooey brown. Look how pretty. Pretty, pretty, pretty.
Then I tossed the sausages and shrimp back in, splashed in a squeeze of lemon juice and a splash of white wine, and let it simmer just long enough to make a little pan sauce.
What do you do with all of this? Glad you asked. You serve it on cheese grits.
For those, you just need stone-ground grits, half-n-half or cream, water, salt, pepper and cayenne, and butter (butter, butter).
In a heavy saucepan, I combine water, half-n-half (or milk or cream), the seasonings, and well, you know what (3x). Once that comes to a simmer over medium heat, I slowly whisk in the grits and keep whisking until it really starts to thicken up and come together. If it gets too thick, like wall paper paste thick, just add more water or milk. Once theyre done, stir in a good handful of grated parmesan cheese. Other than lumps, you really cant screw this up. Look at those gorgeous cheese grits. Grits, grits, grits. Greee-uts.
Put a big creamy spoonful of this in a bowl, then ladle on that pretty sausage and shrimp mixture. Top with a big spoonful of that pan sauce. It makes those grits sing.
Mmm, mmm, mmm. I wish you could smell this. Its amazing how simple some foods can be. And even better, you should see how easy clean-up was. One skillet, one wooden spatula, and this. For real, yo. Bowls lids. Super easy.
I know OXO says this set is dishwasher safe, but I baby things I love. Its an obsession. For example, every time I use my stand mixer, I detail it with Clorox wipes and toothpicks before I put it away. Yes, its ridiculous, but that puppy looks brand new and Ive been abusing it for years. In this case, I hand washed my lids and bowls. I can foresee a day when I may put them in the dishwasher. I am willing to consider it. And maybe the freezer, because they say I can right there on the box and I trust them. I really do.
Because you cant read the entire box from there, heres what you need to know:
Both Glass Bakeware and SNAP Glass Food Storage are made of thermal shock resistant borosilicate glass, which means the Bakeware can go from freezer to oven or microwave without cracking both lines can withstand up to 250 degrees Fahrenheit of temperature change
Glass BakewareRaised, slosh-proof lid for easy transportation and storage without squishing your baked goods Convenient, easy-to-read size markings on the containerWide, comfortable handles that work with oven mittsSNAP Glass Food StorageLids are interchangeable between SNAP Glass line and SNAP Plastic line Stackable and nestableMicrowave safe (lid is too, just undo the tabs first!)Leak-proof sealI can attest to the leak-proof seal. I made a fresh tomato cucumber salad with a vinaigrette dressing in the larger bowl last week. Every 30 minutes, I flipped the bowl to make sure everything marinated. Like I literally turned it upside down and set it lid side down for 30 minutes, then flipped it again and again for 3-4 hours. It never leaked. Not a drop. But back to todays meal.
Im also sharing another quick and easy favorite. One thats embarrassingly easy and super that-word-that-rhymes-with-hoist. Like dump cake easy, but Im not calling it that because gross. Its a one-bowl pumpkin nut cake and its perfect for the square baking dish. The only prep for this one is spraying the pan lightly with cooking spray and grabbing a bowl whisk.
In a bowl, combine a yellow cake mix, a can of pumpkin (not pumpkin pie filling but plain canned pumpkin), a handful of chopped pecans (optional), and half a stick of butter (confess: did you say it three times just now?) melted first. I also throw in some ground cinnamon, but you can also use pumpkin pie spice if you have it in your pantry. Whisk this up. It will be a little thick and it will smell delicious, but you have to bake it first.
Spread this in a square baking dish and smooth it out into the corners like this. Then sprinkle it with a combination of raw sugar and ground cinnamon. This is where my pumpkin spice candle obsession comes from. Im sure of it.
Bake at 350F for 25-30 minutes, or until a toothpick comes out clean. Let it cool for a good half hour or so, if you can stand it, then cut it into squares and serve it warm with vanilla ice cream. You can thank me later.
Youre welcome. (;
And guess what? The square and rectangle baking dishes come with snap-on lids, too.
This set makes cooking just about anything a snap. And thats one of the reasons I love OXO. They really do think of everything. Im giving the OXO 14-piece glass bakeware set with snap-on lids two thumbs up. And if I had more thumbs, Id put those up, too. Id use my big toes, but thats gross.
Please Note: As a member of the OXO Blogger Outreach Program, I am occasionally selected to participate in campaigns featuring new products. These products are sent to participating bloggers at no cost to them. They are asked only to share their honest opinion of said products. Everything you read in this post is my honest opinion. If youd also like to participate, visit the OXO Blogger Outreach homepage for more information.
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Filed under Craft Projects
October 19, 2015 5:30 PM Caramel Pear Crumb Bars for aCureEach year, OXO does the most wonderful thing they donate a great deal of money to Cookies for Kids Cancer. And each year, they invite bloggers to bake for the cause by donating $100 for every original recipe created and posted using OXO products and cookies for the cure. This year, bloggers were offered an opportunity to receive one of three baking sets: cookies, brownies or cupcakes. I applied for the brownie set and was thrilled to learn I was selected. Once I learned it was in the mail, all I could think of was caramel pear or apple blondies. Day and night, night and day, I dreamed of caramel and fruit and crumbs.
The OXO Brownie Set Included:
OXO Non-Stick Pro 913 Cake Pan
OXO Brownie Spatula
OXO Baker’s Dusting Wand
The non-stick pro baking pan is amazing. Its 13 by 9 and super sturdy, with double wall construction for extra insulation and a cool diamond pattern textured bottom for extra browning surface which paired really well with the copious quantities of butter and brown sugar in these caramel pear crumb bars. Have you seen the new gold-tone iPhone6? Its got nothing on this sexy pan.
Im sure you can tell where my priorities lie. (with the cookies)
But lets get to those sweet bars before the drool shorts out your keyboard. They actually started with another of my favorite OXO kitchen tools the mandolin.
I used it to shave a big, fat, juicy pear into even slices.
From there, I lined that pretty pan with parchment paper and gave it a light spritz of baking spray. The dough for these bars comes together quickly in a food processor, so it only takes a few pulses until your pressing it into a pan. Oh, how I love easy. Just press the shortbread base into the pan, then top with sliced pears (or apples), drizzle with half a jar of caramel (yes, half a jar) and dot with the crumb topping like this.
Once theyre baked to a gorgeous golden brown and your neighbors are clawing to get in because they smell so amazing, pull them out and let them cool.
When theyre mostly cool but still a little warm and gooey, drizzle them with more caramel. YES, MORE CARAMEL! I love this thick goats milk cajeta.
Using this slick OXO Brownie Spatula made serving a breeze. It has a beveled edge that cuts the bars as well as serves them. Ive said it a million times, but Ill say it again I love OXOs devotion to smart design.
Mmm I wish you could smell the butter, brown sugar, pears and caramel. If I could bottle this as a cologne, Id be filthy rich. To serve these, I mixed cinnamon with powdered sugar and sifted it like fresh fallen snow over those glorious craggy crumbs. Have mercy.
That little sifting wand is nifty. Twist the handle to open; twist to close; shake. Its a lot of fun. And versatile. It also doubles as a tea infuser. Fill with loose leaf tea, twist to close, and dunk it in your mug. Hey a cup of tea would be perfect with these bars! (heh hehsee what I did there?)
NanaBreads Caramel Pear Crumb Bars
(makes one 13 x 9 pan or 12 large bars)
Shortbread Base:
1 cup unsalted butter, at room temp
2/3 cup dark brown sugar, firmly packed
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
2 cups all-purpose flour
Fruit Layer:
1-2 large pears (or apples), peeled thinly sliced or chopped
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Topping:
1 cup all-purpose flour
1 stick of cold butter, diced
1/4 cup brown sugar, packed
Pinch of salt
4-5 tablespoons buttermilk (or regular milk)
One jar (10 ozs.) of your favorite caramel, cajeta or dulce de leche
3 tablespoons powdered sugar + 1/2 teaspoon cinnamon (optional)
Pre-heat the oven to 350F. Line a 9” x 13” baking pan with parchment, then coat lightly with baking spray.
In a food processor, add the butter, brown sugar, salt, vanilla, cinnamon and flour for the shortbread cookie base. Pulse until it forms large crumbs that press together well. Press the crumbs into the pan in an even layer.
Slice or chop the pears or apples into even pieces and toss or sprinkle with the sugar and cinnamon for the fruit layer. Spread evenly across the top of the cookie base. Drizzle with half the jar of caramel sauce.
In the food processor, combine the topping ingredients and pulse until it forms a thick dough. Pinch into marble-size chunks and scatter them over the fruit.
Bake for 35 minutes, until the top starts to brown around the edges and you can see the caramel bubbling. Cool until barely warm to the touch before drizzling with additional caramel. Just before serving, dust with powdered sugar and cinnamon (optional).
Not pictured but also fabulous serving these warm with vanilla ice cream.
And now, a word from our sponsor. Just kidding, but this bears mentioning.
Cookies for Kids Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax-deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids Cancer fund pediatric cancer research.
OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
*In 2015, OXO will donate up to $100,000 to Cookies for Kids Cancer through product proceeds, bake sale matches and other fundraising efforts
Special thanks to OXO and their Blogger Outreach Program. This post is not a paid advertisement. I am not compensated for this recipe or blog post, but did receive the Brownie Baking Set at no charge to play with. All opinions are my own, and my opinion is that I will never stop loving OXO and their remarkable products. OXO rocks.
To learn more about the OXO Bloggers Outreach Program, OXO Blogger Outreach Program.
To learn more about Cookies for Kids Cancer and how you can participate, Cookies for Kids Cancer Foundation.
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Filed under Blogger Collaborations, Food Recipes
October 2, 2015 6:30 AM Honey Oat PB Cinnamon SwirlBreadWarm cinnamon-scented carbs is there anything better?
I finally got back into the kitchen this week and baked up a recipe for my friends at Peanut Butter Co. This time, they challenged Yum Squad members to see what we could come up with given any two jars of their peanut butter and a bag of Bobs Red Mill old-fashioned oats. Two of my favorite things. My first instinct was a cookie, but I made a pledge to overcome my fear of killing yeast doughs by facing them head-on, so I tackled a sticky, yummy yeast bread with a cinnamon raisin peanut butter swirl.
I decided to use oatmeal in the dough, so I started by heating milk, water, salt, honey, butter and oats on the stove. The oats are not really cooked, just softened.
Once the milk oats mixture was cooled, I added the yeast and let it sit until it was foamy and fragrant. When yeast blooms, it is fabulous to see and smell.
Once we had a full-blown yeast party, I blended in the eggs and added bread flour with a secret twist Peanut Butter Co. powdered peanut butter. I used their chocolate version. If youve ever wondered if you can toss powdered peanut butter into baked goods, the answer is yes! Just 3 tablespoons sifted into the flour added the perfect hint of peanut butter flavor to compliment the filling.
Do you have to use it? No. But if you can, do.
Once the dough was mixed, I covered it in plastic wrap and a towel and let it nap in a sunny window. When it was doubled in bulk, I divided the dough into two equal rectangles, smeared half a jar of cinnamon raisin swirl peanut butter over each, sprinkled them generously with a raw sugar and ground cinnamon mixture and rolled them cinnamon roll style.
Look at that gorgeous cinnamon raisin swirl peanut butter layer. I could almost eat it just like this. Next, sprinkle with raw sugar and cinnamon.
Instead of individual rolls, I dropped them into buttered loaf pans and let them rise again. All I could think was slice it, butter it, and toast it on a griddle so I went with loaves. Two gorgeous, pillowy loaves. I wish you could smell them.
Finally, just before I popped them in the oven, I rubbed on a little softened butter, sprinkled on some additional oats (oh, how I love these oats!) and finished with a drizzle of local honey. Just because.
Now, I know what youre thinking. Yeast breads are hard. Yeast is too easy to kill. Yeast bread recipes take too long to make. I feel ya and I was with you until very recently. The truth is, yeast breads DO take longer to make due to all that rising, but dont be fooled they are EASY to make. I swear it.
NanaBreads Honey Oat PB Swirl Bread:
(makes two 10 loaves)
1 cup milk (I used 2%)
1 cup water
1/2 teaspoon salt
1/2 cup honey
1/4 cup raw sugar (or brown sugar)
1 cup Bobs Red Mill old-fashioned oats, uncooked
1/2 cup (1 stick) unsalted butter
3 of those little foil envelopes of rapid-rise yeast
4 whole eggs, at room temperature
3 tablespoons Peanut Butter Co PB powder (optional)
4 to 4 1/2 cups bread flour
1 jar (16 ozs.) Peanut Butter Co cinnamon raisin swirl PB
1/2 cup raw sugar + 1 tablespoon ground cinnamon, blended
Topping:
1/2 stick of butter, softened to room temperature
2-3 tablespoons Bobs Red Mill oats
2-3 tablespoons local honey
In a small saucepan, combine the milk, water, salt, honey raw sugar. Cook over medium-low heat, stirring often to keep the honey from burning, until the mixture begins to bubble and foam around the edges. Add the old-fashioned oats and continue to cook for 2-3 minutes. Give them a stir, remove from the heat, and add the stick of butter. Allow this mixture to cool to 110F.
While the liquids are cooling, sift two cups of flour with the peanut butter powder and set it aside. Measure an additional 2 1/2 cups of flour and have it standing by.
When the milk and oat mixture is cooled to 110F, add the yeast and allow it to sit for at least 10-15 minutes, or until the mixture is bubbly and frothy. With your paddle attachment on and your mixer at low speed, blend in all four eggs.
Start adding the flour with the powdered peanut butter first, about 1/2 cup at a time, until almost blended. Switch to the bread hook attachment and start adding additional flour until the dough is thick but not dry and tries to climb over the top of your dough hook. I used 4 1/2 cups total, but you may need more or less.
Once blended, stop the mixer and scrape down the sides of the mixer and dough hook. Place the dough in a buttered or oiled bowl, cover with plastic wrap and a kitchen towel, and set it in a sunny window to rise.
When doubled in bulk, divide the dough into two equal portions. On a piece of buttered parchment paper, shape each half of the dough into a rectangle as wide as your loaf pan. Spread on half the jar of peanut butter, working it out close to the edges. Sprinkle with half the raw sugar cinnamon mixture, then roll like a jelly roll and place into your buttered loaf pans. Cover with plastic wrap and allow them to rise until doubled again.
Pre-heat your oven to 350F. Rub the top of each loaf with softened butter, then sprinkle with oats and drizzle with honey. Place the loaf pans on a parchment-covered baking sheet (in case of spillage during baking) and bake for 15 minutes uncovered. After 15 minutes, tent the loaves with foil and bake an additional 15-20 minutes, or until the loaves are risen, browned and make a hollow thump noise when you tap them. Remove from the oven and cool in the pans for 20 minutes, then turn out onto cooling racks to finish cooling (at least one hour).
Im embarrassed to admit I avoided yeast dough for too long. So if you like hot buttered carbs as much as I love hot buttered carbs, promise youll tackle a yeast bread soon. Today, maybe. You can do it. I believe in you.
Note: As a member of the Peanut Butter Co Yum Squad, I am occasionally given jars of peanut butter (and sometimes additional products like the Bobs Red Mill old-fashioned oats in this recipe) to play with. What I choose to do with them is up to me. I am not compensated for the recipes or the posts.
If I like it, I share it. Its just that simple.
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Filed under Blogger Collaborations, Food Recipes
May 11, 2015 2:53 PM Spring Outdoor Gardening WithOXOI havent posted since March? Well, were not dead we just moved!
The Complete Package pulled the trigger on retirement and the lure to be close to our grandkids was just too strong for me, so we packed up our stuff and we moved to Beverly. Hills, that is. Okay, not Beverly Hills exactly, but we did move to the hills west of Austin. Hello, Hill Country!
Two weeks after we moved into our new home, we were hit with a massive hail storm that blew out three picture windows, totaled TCPs truck, dented the guttering, destroyed our roof and beat our landscaping to a pulp. (Stupid hail.) Not the welcome we expected, but it didnt dampen our love for the new place. It just meant we had more work to do. And we still absolutely love it.
While we wait for contractors to fix the big stuff, we started on the yard with a little help from OXO. Their Spring Gardening campaign kicked off just as we were preparing to redo the flower beds. Perfect timing! The box of tools they sent were exactly what we needed.
Ive made no bones about the fact that I love OXO products. Their commitment to smart design at a great price continually knocks me out. They dont just design comfortable handles, for example. They add gel pads to the grips to prevent blisters. Ergonomic and comfortable for the win!
I decided to start with the hand plow and tackle replacing the salvia that got beat literally to death. Hail hath no fury? Try telling that to the salvia.
Because of the pointed tip, I could literally plow through the rock to the soil beneath. This is a serious hand tool. Besides digging rocks, I also used it to re-trough the edge of the bed where approximately two gallons of tiny gravel from our asphalt shingles washed off the roof. Apparently, when golf ball size hail beats your roof badly enough, all that gravel will indeed come off and end up in your yard, which is totally bizarre. But fear not! The hand plow is your friend.
Next, we tackled trimming the broken branches from our oak trees and bushes. (Stupid hail.) I dont have any idea what this bush is, but I like it. Could it be a blueberry bush? Only time will tell. If you recognize it, feel free to shout it out.
The bypass pruners made quick work of those branches and also helped me clean up our poor agave. He did not fare so well with the hail. Poor guy had holes blown all the way through his fronds.
Once he was spruced up, I used the hand rake to create a zen pattern in the sand. You know to help calm him and restore order. Quick question: Do you talk to your plants? Im asking for a friend.
And the hand rake I mentioned? Wait until you get a load of it. Man, I love this thing. Its the Edward Scissorhands of hand tools.
We used it to help spread new mulch because the storm washed all of our previous mulch into the adjacent greenbelt. (Stupid hail.) What I loved about this rake is that its expandable. Did you hear that? I said expandable!
You cant help but play with this thing, but the truth is its so functional and easy to use. TCP dumped piles of mulch, and I played with the new hand rake. I mean I worked hard to improve the beds. (Sometimes I wish he didnt read my blog.) It made getting into tight nooks and crannies super easy.
Because you can release the lock and adjust the rake width in or out, you can put that mulch into any corner instead of accidentally flinging it out into the grass. Thats a big bonus for a klutz like me.
Now for my personal favorite the Pour Store Outdoor Watering Can. Im telling everyone about this puppy. Its pure dynamite. The spout actually swivels so you can fill and store with ease. What?!? You heard right!
And it holds 2+ gallons of water! Youd think that would be heavy and awkward to carry, but its really not. The can is so well balanced, you can grab it and go. And you dont have to constantly peek into the can to see if its full yet, because the handle is translucent and you can see the water as it fills. See what I mean? The designers at OXO are so smart! Why did no one think of this before? Why didnt I think of it before? I coulda been RICH, I TELL YOU!
Other features that rock the pivoting spout that allows you to fold and store easily and the removable spout head that goes from rain function to full stream with a twist. Youd better believe I am watering ALL the things now.
Once youre done, give it a quick wipe, twist the spout back around and pop it under a kitchen cabinet. Pure genius.
We had so much fun playing with our new toys, we got a wild hair and planted a herb container for the front entry. In case youre wondering, Im already planning a Margherita pizza around that basil. Hey, Basillooking good! What, these? Oh, theyre just bypass pruners. No big whoop.
It felt good to stand in the driveway and look over our work. The beds look good again. The plants are pruned, watered and feeling loved again. The oaks are still bruised and holding a grudge, but 2 out of 3 landscapers agree that theyll probably recover and grow to be big and strong despite the trauma they endured.
Yes, we are still waiting for guttering and the roof to be replaced, but we really cant complain. It could have been worse, thats what insurance is for, and no one got hurt. For that, we are truly thankful.
Now if OXO could just design a shingle remover and a guttering installer tool, wed be set. Go ahead, guys. I know you can do it, and Im willing to wait.
Up Next: An update on the inside of our new house, including photos from that storm. (Stupid hail.)
NOTE: As a member of the OXO Blogger Outreach Program, I am occasionally given the opportunity to test OXO products, which I receive at no cost to me. I do not receive any other compensation and all opinions are my own. If you are a blogger and would like more information on the OXO Blogger Outreach Program, CLICK HERE.
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Filed under Blogger Collaborations, Family Stuff, Things I Love
March 9, 2015 7:05 AM Peanut Butter Co Plays TwoWaysConfession: I once jogged 5 miles for a big jar of peanut butter.
It was my junior year of high school and a friends dad bet he could train me to run 5 miles. My first thought was Jokes on you, suckah! I dont run unless my butts on fire. My second was Whats in it for me? His bait: a giant jar of peanut butter. This will date me, but it was 1980 and there was a nation-wide peanut butter shortage. As a PB junkie, I was game. After a few weeks of training, I ran that 5 miles and claimed my prize. Then, because I have 4 sisters, I promptly hid it under a pile of laundry in my room because a.) kids never touch laundry, b.) I didnt care to share, and c.) see above re: peanut butter shortage.
If any sisters are reading this, I apologize. It was a dark time for peanut butter lovers and I went into every man for himself mode. I did what I had to.
Peanut Butter Company recently issued a Mystery Ingredient Challenge to members of its Yum Squad. Sign up, and they would send you not only the peanut butter to play with, but a secret ingredient. Until your box arrived, you would have no idea what your mystery ingredient might be.
Heres the peanut butter I chose to play with for this challenge:
And heres my mystery ingredient:
If you know me, you know Im a coffee lover. I dont function in the morning until Ive quaffed my first cup, so this secret ingredient was perfect for me. Pinterest has been taunting me with scones lately and I found myself craving warm, flaky layers. So the first thing I made was a two-tone layered scone based on the Americas Test Kitchen cream scone recipe.
NANABREADS TWO-TONE CHOCOLATE PEANUT BUTTER SCONE
For the white chocolate peanut butter layer:
1 cup all-purpose flour
3 tablespoons sugar
1/2 tablespoon baking powder
3 tablespoons butter, cut into small cubes chilled
3 tablespoons White Chocolate Wonderful peanut butter
1/2 to 2/3 cup heavy whipping cream, as needed
Place all ingredients except the cream in a food processor and process for 6-8 pulses. Turn the processor on and slowly add enough cream until the dough sticks together and starts to form a ball. It should be the consistency of a soft biscuit dough. Scrape the dough out onto a floured surface and knead a few times, forming it into a square about 3/4 thick.
For the dark chocolate peanut butter layer:
1 cup all-purpose flour
2 tablespoons sugar
1/2 tablespoon baking powder
1 tablespoon Medaglia DOro instant espresso powder
1/2 cup semi-sweet miniature chocolate chips
3 tablespoons butter, cut into small cubes chilled
3 tablespoons Dark Chocolate Dreams peanut butter
1/2 to 2/3 cup heavy whipping cream, as needed
Place all ingredients except the cream in a food processor and process for 6-8 pulses. Turn the processor on and slowly add enough cream until the dough sticks together and starts to form a ball. It should be the consistency of a soft biscuit dough. Scrape the dough out onto a floured surface and knead a few times, forming it into a square about 3/4 thick.
To layer, make sure each square of dough is the same size. Brush the top of the dark chocolate dough with a little cream and place the white chocolate layer on top. Press gently and square up the sides, then set aside while you make the glaze.
For the espresso glaze:
2 tablespoons heavy whipping cream, chilled
1 teaspoon Medaglia DOro instant espresso powder
1 tablespoon honey or agave nectar
2 tablespoons raw or Demerara sugar crystals, to sprinkle on top
In a small bowl, combine the cream, espresso powder and honey or agave. Whisk until smooth.
Pre-heat your oven to 425F and prepare an 8 square baking pan by spraying it lightly with baking spray or lining it with parchment paper. Using a large kitchen knife or a bench scraper, cut the layered scone dough into equal pieces (I cut mine into 3 rows of 3 for 9 smallish scones). Place them in the baking pan so that the sides are just touching. Using a pastry brush, brush the entire surface of the scones with a thick coating of glaze, then sprinkle generously with raw sugar crystals. Bake for 14-18 minutes, or just until a toothpick comes out clean. I dont like dry scones, so I tend to take mine out of the oven when there are still a few small crumbs sticking to that toothpick. Serve warm from the oven with a pat of butter and a hot cup of coffee. Man, I wish you could smell these.
But NanaBread that recipe only used 3 tablespoons of each peanut butter. What else can we make with all of the ooey gooey peanut butter goodness left in those jars? Well, Im glad you asked, because (and I love to say this)
BUT WAIT THERES MORE!
I also made a layered peanut butter parfait using both White Chocolate Wonderful and Dark Chocolate Dreams peanut butter AND my beloved secret ingredient espresso powder. Thats right, folks! Its a parfait of chocolate espresso cake layered with creamy peanut butter custard and topped with espresso whipped cream and cake crumbs. SHUT THE FRONT DOOR!
NANABREADS TWO-WAY PEANUT BUTTER ESPRESSO PARFAIT
For the cake:
1 box (15.25 ozs) Betty Crocker Triple-Chocolate cake mix
1 1/4 cup water
1/2 cup canola oil
3 large eggs
1 tablespoon Medaglia DOro instant espresso powder
Whisk all ingredients until smooth and pour into a prepared 13 x 9 baking pan. Bake according to the directions on the cake mix box, just until a toothpick comes out clean. Remove from the oven and set aside to cool.
For the peanut butter custard:
1 box (4.6 ozs.) Jell-O Cook Serve vanilla custard mix
2 cups milk (I used 2%)
1 tub (8 ozs.) mascarpone cheese (or cream cheese)
1/2 cup each of White Chocolate Wonderful Dark Chocolate Dreams
In a saucepan, combine the vanilla custard powder and milk and whisk until combined. Cook over medium-high heat, whisking frequently, until the mixture is thick and bubbly. Remove from the heat and allow it to cool, then transfer to a bowl, cover with plastic wrap and refrigerate until completely chilled.
Once chilled, divide the custard equally into two bowls. Add half of the mascarpone (4 ozs.) and one type of peanut butter to each bowl. Whisk until smooth and keep refrigerated until assembly.
For the espresso whipped cream:
1 cup heavy whipping cream, chilled
1 teaspoon Medaglia DOro instant espresso powder
1 teaspoon vanilla extract
2-3 tablespoons sugar, to taste
In a mixing bowl, combine all of the ingredients. Whip with an electric mixer until it thickens and holds stiff peaks. Scrape it into a plastic bag and press all the air out, and place in the refrigerator until needed.
To assemble, cut the cooled cake into circles the size of the glass youre serving these in. Start by placing a layer of cake, then spoon in the dark chocolate peanut butter custard. Top it with a another layer of cake, followed by the white chocolate peanut butter custard. Continue to layer until each glass is full, then snip the tip off that plastic bag and pipe a layer of espresso whipped cream on top. To finish, crumble leftover cake scraps over the top of each parfait. Keep refrigerated until ready to serve.
I made these in two sizes small 8-oz disposable cups for party-size servings and large 20-oz iced tea glasses for Im alone watching a movie in my pjs and no one can see me servings. As Ive said before, this blog is a no judgement zone. These were so good, Jonah Bear Lilly Bug didnt come up for air.
Me: Is it good? Do you like it?
Them: Nod vigorously; keep shoveling
Verdict: The proof is literally in the pudding.
Special thanks to Peanut Butter Co for sending me a big ol box of fun for their Mystery Ingredient Challenge. They were kind enough to provide multiple jars of peanut butter and a jar of espresso powder at no cost to me, and I had a ball playing with it. To clarify, as a member of the Peanut Butter Co Yum Squad, I am not compensated in any way. I just love the product and enjoy experimenting with it. To find out more about the many fabulous flavors they sell, CLICK HERE.
11 Comments
Filed under Blogger Collaborations, Food Recipes, Things I Love
March 3, 2015 10:20 AM OXO offers pans now?YES!We all know OXO makes a million fabulous kitchen gadgets, and Ive made no bones about the fact that I use mine with enthusiasm. They are some of my favorites because of three key things:
1. theyre thoughtfully designed,
2. theyre well constructed durable, and
3. theyre always affordable
When OXO launches something new, my ears perk up. When they announced they were launching a new line of pots pans, my jaw dropped. And when they then offered members of their Blogger Outreach Program the chance to possibly test drive one, I jumped at the chance. With both feet. Receiving the e-mail that Id been selected to receive my pan of choice was like opening presents on Christmas morning. I was giddy. Openly, gleefully giddy.
Here it is, yall My Precious.
Its sturdy. A little on the heavy side, but WOW is it solid. My first test was a simple soft fried egg. Nothing tests a new non-stick pan like a delicate egg. Result: so slippery, it sent my fried egg spinning when I swirled the pan. Also impressive was the heat distribution of the skillet due to the hard-anodized aluminum construction of the pan and that built-in heat disc in the bottom. Smart.
I also like the rise and slope on the sides of this skillet. The rolled edge is high enough to contain bubbly sauces and perfectly pitched to slide those early morning omelets onto a plate, even before youve had your coffee. It also allows sauces to be expertly poured. Again, smart design.
My ultimate test for a new non-stick pan is caramel hot, gooey, sticky thermonuclear caramel. To put my pan to the test, I opted for a baked caramel apple pancake. It starts on the stove and finishes in the oven, so it was a perfect way to test this pan. And since this skillet can take oven temperatures up to 430F, you can fearlessly go from stove to oven.
I started with butter and brown sugar and let it heat up to see if it would stick. I was surprised at how easily I could move the caramel around the pan without anything sticking. As it got hotter and hotter, I kept moving it around with a silicone spatula. As you can see from the photo, it didnt stick at all and moved easily around the pan.
While the sugar was caramelizing, I peeled and sliced 3 apples. I like firm, sweet apples like Gala, Pink Lady or SweeTangos. Cored and sliced into even pieces (about 1/4 thick), theyre ready to roll.
Tip: remove the skillet from the heat while you add the apple slices. It takes a few minutes to get them arranged to look pretty, and removing the pan from the heat keeps your caramel from burning while you work.
Because I prefer firm apples, I like to pop them in the oven and let them bake 5-10 minutes before adding the pancake batter. Once the caramel is bubbling and the apples are toasty, I remove the pan from the oven and pour the batter evenly over the top. It goes back into the oven for 12-15 minutes, or until the pancake is just set and firm. Confession: I love bubbly edges on pancakes.
You know its done when you can gently press on the surface of the pancake and it bounces back. Its better to take this one out a little early than to over bake it, so keep an eye on it during that last few minutes.
Now for the tricky part flipping it out of the pan. I flipped mine immediately after I took it out of the oven and got a caramel burn on my wrist, so in retrospect, Id wait 5-10 minutes and let it cool next time. I need to learn to be patient when pancakes are involved. To flip mine, I placed a piece of parchment over the pancake, then set a plate on top of that. Using a folded kitchen towel, I grabbed the skillet on both sides instead of the handle and gave it a quick flip.
The true moment of truth is when you lift the skillet. Thats when you see if your pan is a hero or a zero based on how many apple slices are stuck to the pan. Heres what I got. You be the judge.
Booyah, baby! Look at that gorgeous golden caramel apple beauty.
Want to see what the skillet looked like? I expected it to be coated in a thick, deeply entrenched layer of molten sugar but this is what I saw.
This is the part where Id usually mutter bad words and grab a scouring pad. Oh, OXO how I test thee. Instead, I ran a little hot water in the skillet and let it sit for a minute while I grabbed plates, forks and syrup. To my surprise, the remaining crusty sugar wiped right out. No scrubbing. No sweating. No cursing. It seriously wiped right out with a paper towel. Way to go, OXO. You win again. And technically, I win too.
Final Thoughts:
1. This is my new favorite skillet. For real.
2. The size (at 12) is great for just about any task.
3. It is well constructed and sturdy, which I expect from OXO.
4. It browned evenly and held heat beautifully, which is a must for me.
5. OXO says this skillet is dishwasher safe, but I always hand wash non-stick pans because Im a big ol chicken.
6. This skillet is on the heavy side, which may prove hard to handle for someone whos older, younger or has problems handling heavier pots or pans. If heft isnt an issue, youll love it.
7. Overall rating two thumbs way up. Ill be using this pan for years to come.
If youd like to take a shot at this easy baked caramel apple pancake, heres how you can recreate it at home.
2 cups baking mix (Bisquick or my favorite Pioneer Buttermilk Baking Mix)
2-3 tablespoons raw (or granulated) sugar
1 pinch of salt
3 large eggs
1 teaspoon vanilla extract
2/3 to 1 cup low-fat buttermilk (can sub regular milk)
2-3 large apples peeled, cored cut into 1/4 slices
6 tablespoons unsalted butter
1/2 cup brown sugar
Pre-heat the oven to 375F.
In a large mixing bowl, combine the baking mix, raw or granulated sugar, salt, eggs, vanilla buttermilk. Whisk until smooth. Batter should be a little on the thin side, like crepe batter. Set aside to rest, and start on your apples. Peel, core and slice the apples. Heat your non-stick skillet over medium-high heat, then add the butter and brown sugar. Stir until the sugar melts and the mixture begins to bubble. Remove from heat and arrange your apple slices. Pop the skillet into a hot oven for 10-12 minutes, or until the caramel mixture is bubbling furiously around the edges. Remove the skillet from the oven and pour the pancake batter evenly over the top. Return to the oven and bake just until the pancake is set, approximately 12-15 minutes. Remove from the oven and allow your pancake to cool for 5-10 minutes before flipping.
To flip, invert a plate larger than the skillet over the top, place one hand firmly on top of the plate, grab the handle with a dish towel and flip quickly. If youre not a confident or expert flipper, invert the plate over the skillet, then place a kitchen towel folded lengthwise across the skillet. Place one hand on each side of the skillet, grabbing the plate with your thumbs and using your fingers to grab the skillet. Either way, flip quickly.
Note: if youre using an older non-stick skillet that doesnt release as well, run a silicone spatula around the edge of the skillet to help the pancake release prior to flipping. If youre still left cursing your old ratty non-stick, consider acquiring one of these new OXO beauties. You will not regret it.
For this apple pancake, I made a simple cinnamon cream syrup.
1/2 cup real maple syrup
1/2 cup heavy whipping cream
1/2 teaspoon ground cinnamon
Heat all 3 ingredients in a small saucepan over medium-high heat, whisking often, until the mixture comes to a rolling boil. Remove from heat and transfer to a small pouring pitcher. Serve hot.
Disclaimer: This OXO 12 non-stick skillet was provided to me free of charge by the OXO Blogger Outreach Program so that I could play with it and share my experience. All opinions are my own, and are my honest take on it. Have you tried OXO yet? Which are your favorite OXO products? To learn more about OXO cookware, CLICK HERE.
4 Comments
Filed under Blogger Collaborations, Food Recipes, Things I Love
February 9, 2015 3:40 PM The times, they area-changing.So many changes in this new year, my friends. Ill start with an apology for not posting since before Thanksgiving. Your patience has been greatly appreciated. In fact, readership has actually increased, and for that I am truly grateful. That you choose to follow the random thoughts in my head is an endless source of amazement and joy, and I love you for it.
Whats happening? Lots. First, The Complete Package is retiring! He likes to joke that I retired years ago when our first grandchild was born. He is not wrong, although technically it was more like dropping out to play Nana than retiring. The fact that I never went back to work was just a bonus (for me). Now, at long last, he will be joining me in what I like to refer to as our funemployed years. Whats on tap? All kinds of things, starting with this:
WERE MOVING TO AUSTIN!
We found our ultimate retirement home in the rolling hills west of Austin. Its a beautiful 4 bedroom, 3 1/2 bath one-story home with all of the features weve dreamed of an open floor plan, low maintenance, high ceilings, wood floors and sweeping hill country views. Oh, and did I mention the kitchen? I knew I was home the instant I saw it.
That island! Huge is an understatement. By all estimates, Id guess it should accommodate 40 pies, 400 cinnamon rolls (at least), and sleep 4 full-grown adults if we run out of beds. Its insane. I also love the great windows, morning light, deep counters and that herringbone subway tile backsplash. I can hardly believe Im going to get to live here. For real it almost brings tears to my eyes.
Im looking forward to baking with the kids and cooking big family dinners. The idea being close enough for regular Sunday Suppers with the family has been a dream since our daughter graduated from UT and settled in Austin. Well be able to take the kids for long hikes in the hills, ride bikes around the miles of paved trails, and spend quality time at the neighborhood pool play areas. Something else Im looking forward to a covered porch where I can relax and enjoy a good book or a cup of coffee. Guess what? Dreams do come true, kids.
And because the new house sits on top of a hill, we have great views of our new neighborhood and the rolling hills out by Lake Travis. I can hardly wait to pick out patio furniture. Besides the new house, we are thrilled to pieces to be closer to our daughter, Jonah Bear and Lilly Bug. With her pending divorce, well now be there to help out and that gives all of us greater peace of mind. The kids are already plotting weekend sleepovers and calling dibs on bedrooms. Theyre not alone. The Complete Package I are ridiculously exited, too.
Blog posts may be few and far between for a bit. Were working to list and sell our home of 25 years in Houston and prepare for the big move to Austin. If all goes well, well be moving in early April (fingers crossed). Ill try to keep you posted on our progress, if youre interested. My goal is to be back up to full speed by May, with as many posts as possible in between, until Im firmly planted here:
Once were settled, Ill break in that kitchen, hit the back roads to explore, and bring you new content from our little corner of Austin. Oh, the places well go!
If you live in the Austin area, be forewarned IM COMING FOR YOU!
And I could not be more excited. -jeanne
18 Comments
Filed under Family Stuff, Miscellaneous Thoughts, Things I Love
November 14, 2014 8:00 AM #OXOTurkeyDay Dinner ForTwoThere are very few brands I love unconditionally. OXO is one of them. Their products are not only well made, but thoughtfully designed. This year, OXO is celebrating Turkey Day by sharing an array of Thanksgiving-friendly products via their Blogger Outreach Program, which Im proud to be part of.
Tools in the #OXOTurkeyDay kit included the following:
Left to Right: The most amazing twine dispenser (twine included), a non-slip butter dish with cover, a thoughtfully designed turkey baster with an angled neck counter rest to prevent drips (and cleaning brush), and the turkey lifter that makes transferring your bird from pan to serving platter a snap.
Left to Right: That twine dispenser Im in love with (did I mention that?), a better look at the bird lifters design, and a fat separator only a gravy hoarder can truly appreciate. If only it worked on my thighs.
I started by tackling the bird. Since its just the two of us at home, The Complete Package picked out a lovely organic chicken that came in at around 4 pounds. Perfect! After the bird was properly cleaned prepped, I broke out that twine dispenser and trussed her like 50 Shades of Prey. From there, I stuffed softened butter and fresh sage leaves under the skin, massaged more butter onto the outside, and gave her a generous sprinkle of kosher salt mixed with freshly ground black pepper and ground poultry seasoning.
You know what I love most about preparing a turkey at Thanksgiving? Fresh sage. If you can get your hands on some, use it. Those frosted velvet leaves are so fragrant and wonderful. Its the stuff Turkey Day dreams are made of.
Next up was my mother-in-laws easy cornbread dressing recipe. We make it every year without fail come hell or high water. Some people insist on green bean casserole. Some go nuts without their beloved yams or cranberry sauce.
For us, its not Thanksgiving without Louises cornbread dressing.
The Complete Package has certain ideas about Thanksgiving dinner that are set in stone. His mothers dressing is one. Mashed potatoes with gravy is another. I use thin-skinned white potatoes and leave the skins on. I like the rustic, vitamin-rich goodness of potatoes with the skins on. My secret is to add 2-3 tablespoons of Fage 0% fat-free Greek yogurt, real butter and a dash of milk. Perfect. Every. Time. My tool of choice is an old-fashioned hand masher. I also tried out the new OXO butter dish. Its made with a sturdy non-slip metal base and has a clear acrylic cover that keeps funky fridge odors at bay. If you have fridge funk, that is. Im not judging. This is a judgement-free blog. No judging here.
In our house, every drop of bird broth is reserved for the most coveted of condiments gravy. I looked forward to testing out the OXO fat separator, and it didnt disappoint. Once the bird was baked, we poured the drippings broth through the removable strainer and the separator did the rest. The red silicone stopper prevents spills and pops out easily when youre ready to pour. Like all OXO products, the measurement markings are A+ here. I love that OXO uses bold, colorful markings for aging far-sighted Nanas like me.
My last side dish was bacon-wrapped green bean bundles. These are so easy! Just blanch fresh green beans for 3-5 minutes in boiling salted water, then plunge them in ice, pat dry with paper towels, and wrap with bacon. I used a thick-sliced hickory smoked bacon. I also sprinkled half of the bundles with a coarsely ground black pepper to add so zing, because bacon black pepper are BFFs. For real.
We also grabbed a few cornmeal rolls from the freezer (thank you Kirsten at Comfortably Domestic) and a jar of my homemade cherry, pear apple cranberry sauce. The Complete Package needs gravy. I need my cranberries.
For me, its just not Thanksgiving without cranberry sauce.
Start to finish, I had dinner on the table in 3 hours. Not bad for a table for two of all our Thanksgiving favorites with leftovers. You HAVE to have leftovers for the sandwiches alone. Am I right? Yes? Dont leave me hanging, people.
My deepest thanks to the fine folks at OXO for providing all the tools we needed for our holiday feast. Now heres a quick rundown of the recipes shown above.
Louises Easy Cornbread Dressing:
1 envelope (6 ozs.) Pioneer yellow cornbread mix
1 envelope (6 ozs.) Pioneer buttermilk biscuit mix
milk, eggs oil as directed on the above packages
Pam cooking spray to coat the baking pan
1 cup minced celery
1/2 cup minced white or yellow onion
2 tablespoons unsalted butter
1 can (10 ozs.) condensed cream of chicken soup
1 box (32 ozs.) low-sodium chicken broth (see below)
1/2 teaspoon poultry seasoning
1 teaspoon fresh sage, minced
salt pepper to taste
Dump the cornbread and biscuit mixes into a large mixing bowl and add the eggs, milk oil listed on the package instructions for both mixes. Whisk until smooth and pour into a lightly sprayed 8 x 8 baking pan. Bake at 375F until a toothpick comes out clean and the top is lightly browned. Remove from the oven allow to cool to room temperature. Using a knife, score the cornbread into 1 pieces and dump them into a large mixing bowl.
In a small skillet or pan, saute the celery and onion in 2 tablespoons of butter until lightly browned and translucent. Pour over the cornbread cubes and add the undiluted chicken soup and seasonings. Add enough chicken broth to create a moist but not soggy cornbread mixture (approx. 1 to 1 1/2 cups, then save the rest for gravy). Spoon into a lightly sprayed baking pan and bake at 350F for 30-45 minutes, or until the top starts to brown lightly. Serve hot.
NanaBreads Simple Mashed Potatoes:
6-8 small white potatoes, scrubbed
2-3 tablespoons Fage 0% fat-free Greek yogurt
2-3 tablespoons unsalted butter
a splash of milk, if needed
salt pepper to taste
Place washed whole potatoes into a saucepan and cover with water. Cook over medium heat until you can pierce the potatoes with a paring knife, and the knife goes easily through the cooked potatoes. Drain return to the pan. Add the yogurt, butter and salt pepper and mash with a potato masher or heavy fork until mostly smooth. If they are a little dry, add a splash of milk. Keep warm until everything else is ready.
Easy Poultry Gravy:
3 tablespoons butter or canola oil
3-4 tablespoons all-purpose flour
2-3 cups broth from your baked bird, or boxed broth from above
salt pepper to taste
1/8 teaspoon poultry seasoning
In a saucepan over medium heat, add the butter and flour, whisking until smooth and slightly browned (3-5 minutes). Slowly whisk in the chicken/turkey broth and whisk until smooth. Continue to cook over medium heat, whisking often to prevent lumps. Season with salt, pepper and poultry seasoning and keep warm until all else is ready.
Bacon-Wrapped Green Bean Bundles:
1 pound of fresh green beans
12 slices of hickory smoked thick-cut bacon
1 teaspoon salt
coarsely ground black pepper, optional
In a saucepan, add enough water to fill the pan half-full. Add one teaspoon of salt and bring the water to a boil. Snap the stem ends off the green beans, then blanch them for 3-5 minutes in the boiling salt water. Remove from the boiling water and plunge them into a bowl of ice water to stop the cooking process. Drain and pat dry on paper towels, then divide them into four piles. Gather each pile into a bundle and wrap with 3 slices of bacon. Line a baking pan with aluminum foil, and arrange your bundles in the pan. Sprinkle with black pepper, if desired. Bake at 425F on the middle rack until the bacon is throughly cooked and starts to brown. If needed, fold the foil over the exposed green beans to keep them from overcooking. Once the bacon is done, remove from the oven and keep warm.
NanaBreads Sage Butter-Basted Bird:
1 whole chicken (mine was 4 pounds)
1/2 stick of butter, softened to room temperature
8-10 fresh sage leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon McCormick poultry seasoning
1 to 2 cups chicken broth, for the roasting pan
string to truss the bird
Begin by removing the chicken from the package and rinsing it thoroughly under lukewarm water. Pat dry with paper towels and place on a cutting board. Using cotton twine, tie the wingtips under the bird and tie the drumsticks together at the ankles. Run your fingers under the skin of the bird to loosen it, then rub at least half the softened butter under the skin, covering as much ground as you can. Gently place the whole sage leaves under the skin, then massage the bird with the remaining butter. Mix the salt, pepper poultry seasoning and sprinkle it all over the bird. Place in a roasting pan and add the chicken broth. Cover and bake at 375F for 30 minutes, then uncover and bake an additional 20-30 minutes until nicely brown and the bird reaches 165F with an instant read meat thermometer. Baste once or twice when the bird is uncovered, and shell come out gorgeous.
For Kirstens Cornmeal Buns, click here. She made them as burger buns, but they are also fabulous as knotted dinner rolls. Theyre my favorite.
So now you know our Thanksgiving favorites. What are yours? Do you have traditional dishes you prepare each year, or do you like to wing it (turkey pun) and try new things? Share here! You never know when your old family favorite might become someone elses new family favorite. If youve posted them on your own blog, be sure to leave a link in your comment so we can all click over.
Happy #OXOTurkeyDay to one and all,
Jeanne
23 Comments
Filed under Blogger Collaborations, Food Recipes
September 25, 2014 7:25 AM Simple Apple, Pear CranberryPieHello, Fall. Ive missed you terribly. You didnt write. You didnt call.
I love fall fruits, especially apples and pears. Earlier this week, a blogger tweeted that shed just tried her first SweeTango apple and it blew her mind. She mentioned her favorite apple had always been the honeycrisp, and thats what caught my attention. Honeycrisps are my favorite apple, too. So my next visit to the grocery store, guess what I looked for? You got it. And was she right? You betcha. Crisp, super sweet and beautifully colored, Im afraid these are going to become my new apple obsession. They are spectacular. Pie worthy, in fact.
For this pie, I sliced my apples thin and my pears even thinner. I usually like a big chunky apple pie, but for this one, I wanted thin slices piled high and dotted with dried cranberries. The heart wants what the heart wants.
Heres food for thought I watched an episode of Cooks Illustrated on PBS and they used fruit pectin powder to thicken a peach pie. Say what? Now Ive used pectin for years when canning fruit, but it never occurred to me to bake with it. Makes sense, if you think about it, so I decided to try it with this one. And since I used instant tapioca granules to thicken my peach pie this summer, I wondered what would happen if I did both. For science. Why not, right?
Combining apple juice, sugar, instant tapioca, pectin vanilla extract, I made a slightly thick, gently sweetened, vanilla-kissed filling that paired perfectly with the apples and pears and created a nice balance for the tart cranberries. Once the mixture was thickened, I just poured it over the fruit and tossed it to coat. So quick and simple. The tapioca still looks a little cloudy here, but dont worry its clear and unrecognizable once its baked.
After that, its just dough, butter, blah blah PIE! Man, how I love pie. But seriously, theres only one pie dough recipe for me, and its Kirstens No Excuses Pie Dough from ComfortablyDomestic.com. Once you make this one, nothing less will do. I make it in batches, wrap it in plastic, seal it into heavy bags and pop it in the freezer so I can produce pies on a whim. And thats another reason I love this recipe Kirstens dough freezes beautifully.
Just thaw, roll on a floured surface, and pop it in a pie tin. And then concentrate on stuffing every last bit of that filling into that shell. Top with a fat, rustic lattice, crimp the edges, brush with melted butter and sprinkle generously with raw sugar crystals. Easy, right?
It really is easy. The only hard part is the waiting for it to come out of the oven when it smells so amazing, for it to thicken and cool, for dinner to end so you can cut it. Its always the waiting part that gets me.
NanaBreads Apple, Pear Cranberry Pie:
1 recipe for Kirstens No Excuses pie dough
1 1/2 pounds (3 large) SweeTango apples
1 1/2 pounds (3 large) Star Krimson red pears
1/2 to 2/3 cup Craisins dried cranberries (to taste)
1 cup apple juice or apple cider
3 tablespoons quick-cook tapioca granules
1 tablespoon powdered fruit pectin
1/2 to 2/3 cup granulated sugar (to taste)
1/2 teaspoon pure vanilla extract
1/2 stick unsalted butter, melted
2 tablespoons raw sugar granules
Start by making the pie dough and chilling it in the refrigerator for at least 2 hours or the freezer for 30 minutes. While your dough is chilling, prep your fruit and filling.
Peel, core and thinly slice the apples and pears. I sliced my pears a little thinner than the apples since they take a little longer to bake. Place in a large mixing bowl and sprinkle in the dried cranberries.
In a small saucepan, combine the apple juice or cider, tapioca granules, pectin and sugar. Cook over medium-low heat, whisking often, until the sugar is melted and the mixture begins to bubble. Turn off the heat and whisk in the vanilla extract.
Remove the pie dough from the fridge and roll out a bottom crust, placing it gently into the pie tin. Roll a top crust and cut into wide strips (1 1/2) so you can form a rustic lattice top.
Pour the filling over the fruit and toss to thoroughly coat all the fruit. Spoon it into the pie shell, pressing it gently into the crust to compact the fruit. Lattice the pie dough strips onto the top of the pie, then roll the lower crust edges around the edge of the pie tin and crimp all around.
In a small bowl, melt the butter and brush the entire crust. If there is melted butter left, simply pour it over the top of the pie. Sprinkle the entire pie with the raw sugar granules.
Bake in a pre-heated oven (375F) for 45-60 minutes, turning every 20 minutes, until light golden brown. Watch it once it starts to brown. Everyones oven is different, and yours may take more or less time depending on how hot it runs. Once golden brown, remove the pie from the oven and allow it to cool completely before serving (4-6 hours).
This pie was so good! Its going on my must make list for the holidays now. I might even rank it above all former apple pie recipes as my new favorite. Maybe even above most other pies in general. Its definitely invited for Christmas.
Sorry, Pumpkin Pie. Im breaking up with you.
Its not you. Its me.
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