Wednesday, October 26, 2011

How to make caramel apples

It's my favorite time of year as  I am sure I have already mentioned...so dad and I love caramel apples, so I had massive amounts of apples and some tasty little caramels in a wrapper. No I am not making my own caramel, why because I am lazy, I may write a blog on that eventually but not right now. So there we go. So what will we need?
Sticks - any type
Apples- the better the apple the better the caramel apple DUH you'll need at least five
A pot
Water
Now there are several ways to do this, you can do the double boiler method which is safer if you are afraid that you may burn the caramels or if your lazy and have five million other things to do. Now basically this is all you do, unwrap all the caramels and then add 2 tbsp of water and melt. Now if you are doing it in a regular skillet cook caramel with water over medium low heat stirring constantly. Now in the double boiler wait for it to melt a little bit and then stir until it is fully melted. Now once that is finished make sure you have all your apples ready, washed and dried and stuck with your sticks. Now dip the apples. You'll notice that the caramel is not deep enough so use a spatula or rubber scrapper and pull the caramel up on the side of the apples. Place the apples on a piece of wax paper and place in the fridge for about fifteen minutes.  once cooled enjoy your apples, any ideas please email or comment!










Monday, October 17, 2011

How to make pot roast!

Last week my mother bought a chuck roast, this is her favorite cut of meat to make pot roast out of, and for a good reason, it cooks up very well. Have you ever had a dry pot roast? Well wrong cut of meat. I guarantee you that if you follow this recipe it will pull apart melt in your mouth and be tasty. So let’s get started! ALSO SEND ME RECIPE IDEAS PLEASE!!
What you will need
A roaster, or crock pot.
Time
Veggies of your choice – we like carrots, potatoes, onions, garlic, celery, and mushrooms.
Wine
Some beef, veggie, or chicken stock
Shot of vinegar
And last but not least some chuck roast – or other kind of meat if you dare.
Now first thing is first prepare your meat! I rubbed mine with some olive oil, some seasoned salt, and black pepper. This is all it will need it’s a very simple dish in all reality. Place it in your roaster or crock pot and shake some vinegar over top. I used red wine vinegar but you can use any type you have, it will help keep the meat soft. Do not use a lot, just 2 – 3 tablespoons. Now moving along cut up some onions and place it around the meat and over top of it, do the same with garlic, use 3 – 5 cloves or use garlic powder if you’re lazy. No I won’t judge...much… okay moving along now add 3 -4 carrots or more if you are like my family and love carrots. I added eight…hey they are good for your eyes. Then add three stalks of celery and a carton of mushrooms. I only added them because mom and Peter like them, I don’t so they are optional - yet they do add a nice layer of flavor. Now add two potatoes per person, cut them up I used big potatoes so if you use little red ones add a whole 3 lbs I would guess and if they are large cut them, you want the potato to be bite size like two inches max for your eating pleasure. *note at this point you will no longer see the meat and will be piling veggies on top of the thing, good you want this to be a more veggie to meat mixture* Now moving along pour a good ½ cup to 1 cup of wine over top of the veggie and meat mixture and then add 1 -2 cups of your stock to the mixture the same way. Now place in the oven at about 275 for 3 – 4 hours, or in the crock pot on low for 8  - in the oven at 375 for 1 ½ hours, low and slow is better but you can change the temp all kinds of ways and leave it alone to bake and get all tasty. Once everything is fully baked pull it out and let it sit for about five minutes and serve and enjoy! Bread always makes a great side dish for it nice and toasty or just with some butter one it. As always I am accepting recipe ideas for my blog! Please email jlthacker06@gmail.com if you have anything you would like to share! Happy eating!






Monday, October 10, 2011

how to make pumpkin cheesecake

Well I know I missed last week but I was busy so here is this weeks, how to make pumpkin cheesecake also I am a little ticked, all my photos were somehow erased so sorry, so you’ll just have to listen! Well read… so let’s get started shall we? I did happen to find two photos from when I made this cheesecake forever ago so there.
Things you will need:
Filling:
  • ·         3 (8-ounce) packages cream cheese, at room temperature
  • ·         1 (15-ounce) can pureed pumpkin
  • ·         3 eggs plus 1 egg yolk
  • ·         1/4 cup sour cream
  • ·         1 1/2 cups sugar
  • ·         1/2 teaspoon ground cinnamon
  • ·         1/8 teaspoon fresh ground nutmeg
  • ·         1/8 teaspoon ground cloves
  • ·         2 tablespoon all-purpose flour
  • ·         1 teaspoon vanilla extract



Crust:
  • ·         30 gingerberad snap cookies
  • ·         1 stick of butter


Now first of all let that cream cheese sit for a while because if you don’t I am telling you now it will not cream properly and then you’ll have lumps, which are not tasty. So now let that cream cheese sit….for a long long time….I promise if you wait you will be rewarded, I went to my friends house and then came back, yes I am not patient. So take the cream cheese and beat it with the mixer till it is nice and creamy. Then place the pumpkin, sugar, vanilla, eggs, sour cream, and spices and beat until well mixed then add the flour. Once finished with that let it sit for a moment while we make our tasty crust. Place the cookies in the food processer and pulverize them. Yes nice and mashed up. Well if you don’t have a food processor I guess you could already buy the crumbs OR smack it with a rolling pin. *note the smacking will relieve stress and anger* so now that it is all pulverized place in a medium bowl and add 1 stick of melted butter. Mix and press into the bottom of a spring form pan. Please note you do need a spring form pan for this. Also please note that if you place parchment paper on the bottom of the pan it’ll make for easy clean up.  Pour in the filling and bake at 350 for one hour or until the knife that you insert in the middle comes out clean it took another half hour for me. Let it cool 15 min then cover with plastic wrap and place in the fridge for 4 hours, then serve and enjoy. Test subject Peter LOVED IT I know surprise right it’s always it was okay well this time he and test subject Steve loved it.  As always I am accepting ideas for the blog! Facebook, twitter, or email me! JLThacker06@gmail.com and happy eating!