Thursday, October 30, 2008

Dessert : Archer Farms Brand Brownie Mix

Sometimes it's nice to be able to grab a box of... something at the store and be able to whip it up quickly. Brownies especially apply to that. Unfortunately, I stopped buying brownie mix a while ago as it seems all of them have partially or fully hydrogenated oils and/or high fructose corn syrup in them. We try to avoid those things as much as possible, but I try to remember to take a peak at box mix ingredients every once in a while. We walked past the mixes at SuperTarget and I was reminded.

I was so surprised and thrilled to see that Archer Farms Brand (Target's store brand food) had none of the aforementioned ingredients. They had a few varieties at our store but the girls and I opted for Chocolate Overload.

I made it as it said on the box except for the water. Whenever cake and brownie mixes call for water I always use milk. I also use olive oil as the oil of choice so the milk and olive oil help balance each other out. Plus, the milk helps the chocolate taste great.

I baked them just as the box said and they came out great.


Just like any other type of brownies except they accomplish great taste with NO high fructose corn syrup and NO hydrogenated oils. They were cheaper, too, since they are the in-house brand!

We will definitely buy this brand and flavor again.

Wednesday, October 8, 2008

Cookies : Snickerdoodles

I never understood this cookie name but they sure do taste good so I stopped questioning the name!

This seemed like a small recipe. It only made 20 cookies but I'm guilty of eating the dough while I bake cookies and I made pretty large cookies so it could have easily made more.

It's a pretty classic recipe from the Betty Crocker website. I only changed it so that there was no shortening because I didn't have any in the house and I can never find any that doesn't have partially or fully hydrogenated oil of some sort in it.

Ingredients:
* 1 cup unsalted butter, softened
* 1 1/2 cups sugar
* 2 eggs
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 2 3/4 cups flour
For Coating Cookies:
* 1/4 cup sugar
* 2 teaspoons ground cinnamon
Directions:
Cream together the butter and sugar until they are well blended and light and airy. Then add the eggs until, again, well blended. Then add each of the above ingredients one add a time until thoroughly mixed together.

Heat the oven to 400 degrees F. Also ready your cookie sheets with oil if yours need that like mine.

Mix together the coating of cinnamon and sugar. I like to take a fork whenever I mix cinnamon and sugar. It seems to help mix them better than a spoon.

Form whatever size cookies you want from the dough and roll each ball of dough in the cinnamon and sugar mixture. Then place on the cookie sheet. I was able to get everything to fit on two cookie sheets.

Bake about 8 to 10 minutes. One thing I learned long ago with snickerdoodles is that they are very easy to overcook. If you want them to stay soft once they have cooled you need to pull them a bit early. I baked them for four minutes, then swapped the sheets top to bottom since our oven is prone to over cooking whatever is on the bottom rack. Then I baked the cookies another four minutes and they turned out great.

These were of course, quickly devoured! And they were so wonderful with a big glass of icy cold milk.

Monday, October 6, 2008

Snack : Homemade Puppy Chow

Everyone seems to have their own name for this but we grew up calling it Puppy Chow. I see it referred to as People Chow in the stores and doesn't Kate on Jon & Kate Plus 8 call it "Monkey Munch"? I'm sure there are other names but I will forever call it Puppy Chow.

We haven't had the homemade kind for a long time. I'll buy it in the store every once in a while but it never tastes as good as what you make at home.

The recipe I used is supposed to be the original one. I found it at Moms Who Think.com while doing a google search. I used Chex instead of Crispix just because I like corn Chex better and am not really a fan of Crispix. I used more powdered sugar, too, because it didn't seem as though the original amount would cover everything very well. So this is what I used.

Ingredients:
* 9 cups Corn Chex
* 1 cup chocolate chips
* 1/4 cup unsalted butter (1/2 a stick)
* 1/2 cup peanut butter (I used smooth of course)
* 1/2 teaspoon vanilla
* 2 cups powdered sugar

Directions:
I know the site I was using said to use a microwave but ours hasn't worked properly for a while so I melted everything on the stove. We don't have a double boiler official so I just used two pots - one with water on the bottom, and the second with the ingredients that needed to be melted on top. I put the chocolate chips in first and let them melt a little, then added the butter, then added the peanut butter. Be sure to stir continually so that you don't burn anything. After those ingredients are entirely mixed add in the vanilla.

I went ahead and measured out the cereal before I started anything else. Use a very large mixing bowl. Ours is woefully undersized but as long as I went slow it was okay. Pour the melted chocolate mixture over the cereal and stir until the cereal is well coated. Then pour the powdered sugar on top of the chocolate covered cereal and mix. The powdered sugar causes the cereal pieces to separate. I ended up having to use two large bowls and moved the mixture back and forth until everything was entirely blended.

We went through this VERY fast. It's so addictive!

Thursday, October 2, 2008

Dessert : Backyard Fruit - Ice Cream, Pie, Pancake topping

We don't have a big backyard by any stretch of the imagination. When we moved in we decided we wanted some fruit trees and raspberry bushes. Of course, we didn't realize there was already a fruit tree in the backyard. The first few years we were here it didn't bear any fruit. All of a sudden last year we got fruit from it. We aren't quite sure if they are peaches or nectarines, but we found some papers from when we were looking at the house originally. In the original listing by the previous owner it says the tree is a nectarine tree. This year it gave us TONS of fruit. I guess the amount of rain we got at the beginning of summer was perfect for the tree. This little tree looked kind of pathetic earlier in the season when it was so overloaded with fruit that it looked to be bent in half. There are still a few on the tree.


This is part of what we have picked for the year.


A lot of the nectarines/peaches have fallen to the ground. The tree gets so overloaded that once they are ripe they fall. The birds and other little critters love our backyard right now. We're actually to the point where we are sick of peaches this year. That's how many we've picked.

As you can see, there are also raspberries in our backyard.

We started out with, I think, six raspberry bushes. We've had them for a few years now so they have really spread. The kids absolutely love going to the backyard to pick them. Our plants our nice because they actually bear fruit twice during the season - once at the beginning and then again later. We've had fruit this second time for a good month or so now. I saw how much raspberries are in the store and I can only begin to imagine how much money we have saved. The girls go out there probably 5 or 6 days a week and pick a bowl full of them. We don't spray or put any chemicals on our raspberries either so these are essentially organic, as is all the other produce in our backyard. that of course would drive the price up.

One morning my boyfriend was making pancakes and the kids decided they wanted the fresh fruit on them. They really loved it that way.


We also did some great ice cream. We decided to call it "Backyard Ice Cream" because we used both peaches and raspberries in it. It was a relatively plain vanilla ice cream and then we added in the fruit to the ice cream maker towards the end. I remember eating peaches and half & half as a kid and I thought this ice cream tasted so similar to that. It was really good!


We also picked a big batch and thought we'd have enough to make pie. Well, we started to cut them up and we had WAY more peaches than we thought.


We had more than plenty to make two pies and snack on them. I have no idea what recipe was used as my boyfriend made the pie. We each almost always use the basic pie crust recipe in the Better Homes and Gardens Cook Book. I think he tried to alter a rhubarb pie recipe that he made earlier in the season and use it to make the peach pies.


I'm not the biggest fan of peaches but I know my boyfriend and the kids all thought it tasted great. However, since it wasn't a recipe meant specifically for peaches, after a slice was cut juices seeped out into the empty portions of the pie dish. So it may not have looked extra pretty but it sure was great tasting.

Tuesday, September 30, 2008

Dinner : Pizza with Garden Tomato Sauce

We always try to grow tomatoes but this year it seems the weather was perfect for them and we had an abundance. They mostly ripened at the same time, too, and we didn't want them to go to waste. We thought we would try to make pizza/tomato sauce from them.

This isn't all of them, but still a good sampling of what we got. They are some variety of heirloom tomatoes so they don't always turn insanely red everywhere. It kind of helped give a nice zing to the sauce too by some of them having some green spots.


The first thing we did was remove the skin. It's super simple to do. Boil the tomatoes then run them under cold water and you will easily be able to peal the skins off.


We actually used the same blend of spices as we have used to make tomato sauce from plain canned sauce. We used twelve tomatoes and it seemed to be the equivalent to the amount we buy in canned plain sauce. After we added the spices and allowed the mixture to cook down we were concerned about there being so many lumps in it. Neither of us are a fan of chunks of tomatoes in our sauce and we weren't sure how the kids would react to chunks either. My boyfriend decided to throw it all in the blender and it worked great!


We tasted it a few times while it was cooking and while it wasn't identical to making it from canned sauce it was still really good tasting. We spread it out on the pizza and had enough to make two pizzas one night and we had plenty left over and it's now sealed in some plastic dish in the fridge for the next time we made pizza.

We didn't have any fresh mozzarella around so we just used some of the shredded and bagged stuff. The next time we make it we will definitely get some fresh mozzarella. This tasted good, but we've been so spoiled by using fresh cheese so often!