Wednesday, February 29, 2012

How to make BBQ hamburgers

BBQ hamburgers. Yes that is just a statement. They are my mom’s side of the family’s favorite food. Perfect for a party. They make a lot and they are delicious.  So here we go.

Things you will need:

2 lbs of hamburger meat
1 c sugar

1 jar of ketchup – we use the little bottle, about 14 oz plus water
1 onion

1/4 c. of vinegar
So let me tell you a story about these, this is my Mom’s mom’s recipe. She has had it for years and they made it all the time when my mother was growing up. When her sister made it one time when they were growing up she made it using 4 cups of vinegar. Why you ask? Well she misread the recipe. How funny huh! So moving along. Take the onion and chop it up fine and then take the rest of the ingredients, on a side not, empty the ketchup bottle and fill it with water then shake it up and add that to the sauce too, this makes the sauce better, so now like I was saying add all EXCEPT for the hamburger and put it in a LARGE pot and simmer for 30 minutes. Now while that is doing that, make 2 oz burgers, about 16 in the end. You could make up to 4 oz but I am trying to save on calories so I did 2 oz. Once finished making 2 oz burgers brown them, cooking them all the way through. Once browned place on plate and wait for sauce to be finished, we are resting our meat at this point. Now once the sauce has simmered add your hamburgers to the sauce and cook them in the sauce for 1 hour. That’s right ONE hour. Once that is finished if you cannot wait you may ingest the burgers. However, if you can stand to wait put the sauce and burgers in the fridge and let them sit over night. Then the next day when you have a couple of hours before dinner place them in a Crockpot and cook them on low for a couple of hours until they are warm and then place on a hamburger bun and add a little sauce and bam! A burger! Or you could add other things too it, like mustard, cheese, or onions. You know how you like burgers why am I suggesting things for you. Now as I said I have been watching my weight so I figured out the calories for you. 389 per burger including the bun yes not bad for a burger and it tastes fantastic! Now go and enjoy your burgers…I don’t get mine until tomorrow-sad day . Any ideas feel free to email me. Like me on facebook, or pin my blog!

Wednesday, February 22, 2012

how to make pan release and an ice cream cake

This week we will be making two things, one we have to make for the other. We are making pan release, you know like that stuff you buy in a can and spray on your pans in hopes that they will be released from the evil clutches of the oh so delicate mold. You catch my drift. Anyway, we are going to make that and use it in a pan to make a filled cake…a filled ICE CREAM cake, I know I know, hold the applause.

How are you going to get it filled you ask? Oh ye of little faith. Simple, I purchased a pan that is shaped with open cavities so I can fill it after it’s baked and cooled. My pan is supposed to be heart shaped when it’s finished. I got it 75 percent off…you get why I am making it now, I know, I am cheap. Any way moving along shall we get started? Great!

First thing is first the pan release.

1/2 c of each of the following: flour, shortening, and olive oil, OR vegetable oil – either work well.

So get a mixing bowl add a half a cup of each and beat it with the beater. It’s a lot of effort to beat by hand…now this is the only video I have, for this one step. Since the next step is easy.

What you will need for the cake:

Your choice of ice cream, I did chocolate and vanilla with a fudge ring in the middle

Cake mix – and all the stuff for it

A pan that allows you to fill a cake

A freezer with space

Fudge filling

Whip cream

Okay so grease your pan with your new pan release – just take a pastry brush and brush it all over it. Then pour your batter in and bake. You can do that without instructions by now I am sure. Once your cake is done baking allow it to sit in the pan for 10 minutes then run a knife around the edge of the pan to make sure it is loose and then flip over onto a cooling rack. Let it cool completely and then wrap and freeze the cake overnight, or for a couple of hours. Yes this is almost a two-day process.

Once your finished with the freezing of the cake pull out your ice cream and let it soften up so you can mix it with my mom’s secret ingredient. Okay so remove your frozen cakes and place one on a plate, then mix your ice cream by hand in a mixing bowl with about ½ - ¾ a cup of whip cream…why you ask, well it makes the ice cream easier to cut through and eat when frozen solid, yes it is her secret and works well for all ice cream based cakes or pies.

So once that is done you can add all of your ice cream or layer it. I did half and half so I put down chocolate and then a layer of fudge filling, which I made from scratch and was delicious, then I put the vanilla on top. Then cover with other cake layer, and “frost” with more whip cream or leave as is. You can drizzle with fudge or caramel then cover and put it back in the freezer until it is ready to ingest.

Now let’s say your cake does not have a cool tube that allows you to fill it, just scrap out some cake, I will not tell you how to do it, I have never done it, but I am sure you could google it. So do it at your on risk. Now in addition to this did you notice how well that pan release worked, go ahead and thank me…you are welcome. It is fantastic I know, according to the lady who wrote that recipe it works on everything, she even used it on banana bread with chocolate chips and it came out. My pan was practically clean when I finished so no complaints from this end and the inside kind of looked like a heart once it was filled!

Now the possibilities are endless…red velvet cake with cake batter ice cream or cheesecake flavored ice cream. Chocolate cake with coffee ice cream, white cake with strawberry ice cream, heck even chocolate cake with strawberry ice cream, this can be made so many different ways it’s just up to your creativity. Test subject Steve said “not bad” test subject Emily enjoyed it, along with test subjects: mom, dad, and Peter. So if you have enjoyed this please email me, comment, pin it, tweet it, or like it on facebook. Share me with your friends please! I promise they won’t be disappointed! I am making a facebook page so I hope you all like it! Here is the link: Like me on facebook!
Email me ideas

Wednesday, February 15, 2012

How to make Peanut Butter Button Cookies

Today on my blog I will be teaching you to make Peanut Butter Cookies, but not just any plain peanut butter cookies but button shaped ones. I got this idea from another blog a couple of years ago and made them then, so now I’ve decided to show you how to do them, these are button shaped for two reasons, one I love buttons, and two because of the movie and book Coraline. It is one of my favorite books and I loved the movie. Let’s get started shall we? What you will need:

Ë     ½ sugar
Ë     ½ brown sugar
Ë     ½ cup BUTTER
Ë     ½ c PB
Ë     1 egg
Ë     1 ¼ c flour
Ë     ¾ tsp of baking soda
Ë     ½ tsp of baking powder
Ë     ¼ tsp salt
Ë     1 tsp vanilla
Ë     A bottle lid from a 24 oz pop or something of that nature

First off I need to make my dough, so beat the butter until it’s creamy, to that add the sugar and beat until well combined. Next I will add the peanut butter, the egg, and the vanilla. Mix well, after all that we will add in all of the dry ingredients. Lastly we will let this sit in the fridge for about 1 ½ hours, or more than likely I will place it in the freezer for about 45 minutes while I busy myself with video games…

Next now that our dough is nice and chilled we are going to gather a tiny amount of dough, enough to fit in that nice bottle here you thought I was nuts why would we need a bottle lid, I’ll remember this. Now we continue until we have enough on the pan. Now bake. At this point before you bake you can add sugar on a normal peanut butter cookie but ours will not need it…we have other plans for the precious dough Mahwah ha-ha ha . Moving along it should take 9 to 12 minutes.

Once mine are done baking we will pull them out of the oven and move fast. Grab that lid again and press down into the center of our fully baked cookies, not too far, but enough to make a little indent; now grab a straw and press out holes for “thread” look, you made a button. Four holes, if you will, or two, up to you in the end it’s just how many holes do you want your cute button to have. Allow to cool all the way and enjoy; now I did imply that there was more for my cookies. We are going to dip them now. Dip in what you ask? Chocolate. Yes, tasty chocolate. Just dip and shake to remove excess. Or if you are really lazy just drizzle it on top. I am not dipping them because I am not in the mood to clean up the mess, but overall the cookies are quite tasty. Elijah my little test subject nephew NEVER eats any cookie but chocolate chip and he has had three of them already, so that’s saying something. Even test subject Peter enjoyed one or two. Well enjoy your cookies, send me recipe ideas and tune in next week!

Monday, February 6, 2012

How to Make Chocolate Caramel Filled Cookies

This week I have made a video blog for this blog, I would love you to know that yes I did babble a lot. I am sorry – next time it will be better – if I decide to do another video blog – I prefer the pictures but will do videos they only take about an hour to edit but I am leaving it up to you, my readers. So before you watch just keep in mind that I do talk to you a lot and there were some mistakes. Next time I will go from a script. I swear!
This is a really good cookie; I just wanted to state that. So from here I will explain how to make these cookies and give you the instructions without my video, which you can watch if you want. Not mandatory, so here we go.

Things you will need:
2 ½ cups Flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 teaspoons vanilla
2 eggs
1 cup chopped pecans – half in the dough half for dipping
48 Rolo® Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)
1 tablespoon sugar
4 oz. White chocolate for drizzle (only if you want to)

First pre heat to 375 and then in a medium sized bowl mix the flour, cocoa powder, and baking soda, just whisk it to combine. Then in a different bowl beat your sugar and butter or margarine, it will take about 2 minutes for it to be finished, it needs to be light and fluffy. Now I know that I used margarine but I would like to state you can use either for this recipe, however, if the recipe calls for butter you have to use it! To that you will add your vanilla and eggs and beat it well – about 30 seconds, there should be a light runny mixture. Now add the flour mixture and mix well – also about 30 seconds.  Then once that is finished mix BY HAND your pecans into the batter. Now you can refrigerate at this point for 30 minutes or you can just flour your hands and roll them out into balls, I did the floured hand method.
  Okay so now this is the fun part. Make a ball with about 1 tablespoon of dough and then insert a rolo into the middle, after that roll it into a ball again. At this point I would normally tell you to unwrap them and then insert the rolo however mine we already unwrapped which I will discuss later.
Now I know what you are thinking what’s the other sugar for, okay so I’ll explain that now, in a separate bowl or plate mix together a little more than 1 tbsp. of sugar and the other half cup of pecans and dip your ONE SIDE of the cookie in it. Then place nut side up on your pan. I used parchment paper to make for easier clean up, if not just use some cooking spray. Continue until you are out of dough or rolo’s, place in oven and bake 7 – 10 minutes mine took 15 minutes or so.
Now at this point the recipe states to allow to cool on the pan for two minutes then move to cooling rack and allow to cool for 15 whole minutes before eating. This step is important if you do not let it cool the center will fall out of the cookie, however, I have discovered that if you let it cool all the way on the pan the cookie stays prettier and rounder even. So the choice is yours perfect looking cookies or sad pathetic ones.
Okay also now after they have cooled you can drizzle melted white chocolate across the top, I will not be since no one likes white chocolate in my family.
 Okay now ingest your tasty creations, I love these cookies, I would eat them without the tasty caramel in the center too but they are good with it too. I will say my father, you know how he is, he hates anything not regular cookie wise, he loves these, so if that tells you anything.  Which that statement should, my father hates it when I make new cookies. Finally in a last additional comment about the recipe, if you are having a hard time finding rolo’s in a large bag which I did, well peter did, stop by a gas station and buy them in their own roll, which is easier since they are already unwrapped, you’ll need six rolls. There are 8 in a roll! So you should buy 7 for good measure since we all know someone has to taste test them to make sure they are edible, right? Well then enjoy your baking and let me know if I should continue the video blog!

Here is a video

Here is the final Product