Cinnamon Raisin Sunflower Seed Bread

I came up with this recipe by using my basic sandwich bread recipe and adding a little bit to it.  The combination of sweet soft raisins and salty crunchy sunflower seeds is wonderful.  Add some 7 grain blend cereal and cinnamon, and you have a hearty and warm sandwich bread.  I always use my bread machine's dough cycle to make the dough, then finish it up by hand, but you can make this bread entirely by hand if desired.

Cinnamon Raisin Sunflower Seed Bread

1 1/2 cups warm water

1 large egg

1/4 cup shortening

1/4 cup sugar

1/4 cup dry milk powder

1/2 cup mashed potato flakes

1 1/2 teaspoons salt

1 teaspoon cinnamon

3 cups all purpose flour

1/2 cup 7 grain blend cereal

3/4 cup raisins

1/2 cup salted sunflower seeds

1 Tablespoon yeast

In the bowl of your bread machine, place all of the ingredients in the order directed by the manufacturer.  Select the dough cycle.

After the dough cycle is complete and the dough has risen, remove dough from the bread machine and divide in half.  Grease 2  8 1/2x4 inch loaf pans.  Form each portion of dough into a loaf and place in a loaf pan.  Cover each loaf loosely with plastic wrap and let rise about 30 minutes, or until the dough comes to about 1 inch over the rim of the pan.

Preheat the oven to 350F.  After the oven has preheated, place the loaves into the oven and bake for about 20 to 25 minutes, or until they are golden brown.  Makes 2  8 1/2x4 inch loaves.

Enjoy!  -Cardamommy

Potato Salad

This potato salad was born from my need to get rid of a few things in my fridge. Mostly my mounds and mounds of potatoes. Although the overall recipe is relatively basic as far as potato salads go, the dijon mustard does add a subtle twist to the flavor. This salad is simple and you can make it in a pinch.

8 Medium Potatoes
6 Eggs
2 Stalks Celery
1 Small Onion
2 Large Dill Pickles
2 T Dill Pickle Juice
1/2 C Miracle Whip or Mayonnaise
2 T Dijon Mustard
3/4 tsp Salt
2 tsp Paprika

1. Peel and boil potatoes. Let cool and cube.

2. Hard boil eggs. Let cool and peel. Chop 4 of the eggs and slice the remaining 2.

3. Chop celery, onion, and pickle and combine in a large bowl.

4. Add juice, mustard, miracle whip, salt, and paprika. Mix thoroughly.

5. Add cubed potatoes and chopped egg. Toss. Arrange sliced eggs on top of the salad and sprinkle with paprika.

6. Chill and serve.

Mahlzeit!
-Coriaunty

Ice Cream Cone Cupcakes

Guess what time it is?!  It is birthday time again!  My youngest hungry puppy is 3!  Where does the time go?  To celebrate this momentous occasion, I would like to share with you some recent one-liners that passed the lips of my little one.  Entering her Aunt's mid-remodel house, "This house is kind of pretty, but it's a little bit broken."  Going down the steep stairs to the basement of the aforementioned house, "I don't want to go down into the spooky old house."  To the pilots as we exited the airplane on a recent trip, "Thanks for the ride!"  And finally, in the middle of our marathon baking day, "Don't worry Mom, I have everything under control!"  Did I mention that I love this kid?  


These cupcakes are a fun and easy project for any occasion, but they are simply adorable for a birthday!  Cupcake batter baked inside colorful ice cream cones, some frosting, sprinkles, and a cherry on top!  Happy Birthday to my Hungry Puppy!


Ice Cream Cone Cupcakes


24 flat bottom ice cream cones (you can use the traditional or the colorful cones)
1 box cake mix and ingredients to make it
2 to 3 cups of your favorite frosting
Colorful Sprinkles
24 maraschino cherries, with or without stems


Preheat the oven to 350F.  Place the ice cream cones in muffin tin cups.  Prepare the cake mix according to the package instructions, and fill the ice cream cones with the batter, dividing it evenly between all of the cones.


Bake the cupcakes for about 22-25 minutes, or until a toothpick inserted in the center of one comes out clean.  Carefully remove the cupcakes from the oven (they will be top heavy and tip over easily!), and set aside to cool.  


When cupcakes are completely cool, frost with your favorite frosting, sprinkle with sprinkles, and place a cherry on top.  To help keep the cupcakes from tipping over, dab a dot of frosting on the bottom of each cone to secure to the serving plate.  Makes 24 cupcakes.


Enjoy!  -Cardamommy

Rhubarb Custard Pie with Coconut Crumb Topping

I am not a huge rhubarb lover.  I can appreciate rhubarb in a few recipes, though, like Strawberry Rhubarb Pie, or Blueberry Rhubarb Pie.  Oh. My. Goodness.  They are so delicious.  I have another recipe now that sits right up there with the Strawberry Rhubarb Pie.  In fact, I think that they may tie for first place.  Yes, this pie is that good.  

Rhubarb Custard Pie with Coconut Crumb Topping

1 9-inch unbaked pie crust

Custard:

1 cup granulated sugar

2 Tablespoons all purpose flour

4 Tablespoons butter, melted

3 large eggs

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3 1/2 - 4 cups sliced rhubarb, fresh or frozen (I used frozen, simply increase the bake time)

Crumb Topping:

1/2 cup granulated sugar

3/4 cup all purpose flour

1/2 cup shredded coconut

1/4 teaspoon cinnamon

1/3 cup butter, melted

Preheat the oven to 375F.  Roll out the the pie crust and place in a 9 inch pie plate.  Crimp the edges, and place in the refrigerator until ready to use.

For the crumb topping, combine the sugar, flour, coconut,and cinnamon in a small bowl.  Add the melted butter and toss together with a fork until completely combined, breaking up any large chunks.  Refrigerate until ready to use.

For the custard, whisk together the sugar, flour, butter, eggs, vanilla, and salt until smooth.  pour half of the custard mixture into the prepared pie crust.  Place the sliced rhubarb evenly over the custard.  Pour the remaining custard over the rhubarb.  

Place the pie in the oven and bake for about 35 to 40 minutes or until the center of the pie is almost set.  Sprinkle the crumb topping evenly over the pie and bake for an additional 15 to 20 minutes or until the topping is golden brown.  Remove the pie from the oven and cool completely on a wire rack.  Makes 8 to 10 servings.

Enjoy!  -Cardamommy

Brownie and Blondie Bites with Caramel Swiss Buttercream

I am  so excited to share these amazing little treats with you today!  I made these for my wonderful sister's baby shower.  I found the most delicious caramel swiss buttercream recipe EVER!  I am not an absolute die hard fan of swiss buttercream.  It is a bit to heavy and buttery for me.  This recipe, however is light and fluffy, and the flavor is amazing (I have already made it four times!).  Please don't be afraid to try this out!  The first time I made it, I thought for sure it was a failure and was ready to throw it away.  I decided to keep beating it for a while longer and when I checked on it, it was perfect!  The second time I made it, it went off without a hitch.  The fourth time I made it...was an adventure.  Just a quick note of caution.  If you make this with a Bosch mixer, keep in  mind that the bowl will warm from the bottom, thus melting your buttercream and never allowing it to set up.  Simply place the buttercream in the freezer for several minutes then finish beating with a hand mixer.  It worked for me!  That was (by last count) the 3rd kitchen fail of the day (actually more like hour).  Chewy and fudgy brownies and blondies topped with a luscious caramel buttercream...they are sure to be a hit wherever you serve them!

Brownie and Blondie Bites with Caramel Swiss Buttercream

Brownies:

1/2 cup (1 stick) butter

1 cup + 2 Tablespoons granulated sugar

1/2 cup + 2 Tablespoons cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons vanilla extract

2 large eggs

3/4 cup all purpose flour

Blondies:

6 Tablespoons butter, melted

3/4 cup packed brown sugar

1 large egg

2 teaspoons vanilla extract

3/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Caramel Swiss Buttercream:

2 large egg whites

3/4 cup sugar

2 sticks (1 cup) butter, room temperature

Pinch of salt (about 1/8 teaspoon)

1 teaspoon vanilla

3 Tablespoons caramel sauce

Preheat the oven to 350F.  Line a 24 cup mini muffin pan with paper liners.  Set aside.

In a medium sized microwave safe bowl, melt the butter, then add the sugar and stir well. Return the butter/sugar mixture to the microwave and heat until hot and shiny looking.  Do not boil.  Stir in the cocoa, salt, baking powder, and vanilla.  Whisk in the eggs.  Add the flour and stir just until no streaks of flour remain.  

Spoon the batter into prepared pan, filling each muffin cup about 2/3 full.  A small amount of batter will remain.  Bake the brownie bites for about 12 minutes, or until a toothpick inserted in the center of one comes out with moist crumbs.  Do not overbake.  Remove brownies from pan and let cool completely on a cooling rack.

While the brownies are baking, make the blondie batter.  Line a 24 cup mini muffin pan with paper liners.  Set aside.  In a medium bowl, combine the melted butter and brown sugar.  Whisk in the egg and vanilla.  Add the flour, baking powder, and salt.  Stir just until no streaks of flour remain.

Spoon the batter into the prepared pan, filling each muffin cup about 2/3 full.  Bake the blondie bites for about 12 minutes, or until a toothpick inserted in the center of one comes out with moist crumbs.  Do not overbake.  Remove the blondies from the pan and let cool completely on a cooling rack.

For the caramel buttercream, combine the egg whites and sugar in a double boiler, or in a bowl set over a pot of simmering water.  Whisk constantly while heating until the sugar is dissolved, and mixture is about 150F.  Transfer the egg white mixture to the bowl of a stand mixer fitted with a whisk attachment.  Beat on high speed until mixture cools slightly and thickens.  While the mixer is running, slowly add the butter a tablespoon at a time until all the butter has been added.  You may need to stop the mixer and scrape down the sides.  If the mixture appears curdled or broken or if the  mixture looks very runny or liquidy, it is okay.  Just keep beating.  Add the salt, vanilla, and caramel sauce, and beat until the mixture is thick and smooth.

Transfer the buttercream to a piping bag fitted with a large star tip.  Pipe a swirl of buttercream on each cooled brownie and blondie.  You will have just enough buttercream to frost all of them.  Makes 24 frosted brownie bites and 24 frosted blondie bites.

Enjoy!  -Cardamommy

Slow Cooker Rice Pudding

This dish is an absolute classic in my family.  My mom made this for breakfast on Fridays when we were growing up.  As such, Fridays had a fabulous and happy start. This rice pudding is simple to put together and cooks in the slow cooker, leaving you free to do other things (like sleep if you make it for breakfast).  The wonderful thing about this rice pudding for breakfast is that it is not too sweet.

Slow Cooker Rice Pudding

3 cups cooked rice

1 can (12 ounces, 1 1/2 cups) evaporated milk

1 1/2 cups milk

2/3 cup granulated sugar

4 Tablespoons butter, melted and cooled

2 teaspoons vanilla

1/2 teaspoon nutmeg

1 teaspoon cinnamon

3 eggs, beaten

1 cup raisins

Lightly spray the bowl of your slow cooker with cooking spray.  Combine all of the ingredients in the lightly greased slow cooker.  Cook on low for 4 to 6 hours.  Serve warm.

Enjoy!  -Cardamommy

Baby Bootie Party Favors

It's a baby!! A brand new bouncing baby brat will soon be making an appearance and joining our family. To celebrate, Cardamommy and I are threw a baby shower. These baby bootie party favors (original brilliant idea found here) are super cute and super easy. They were really fun to make and they were a big hit at the shower!

1 pkg 3 oz Dixie Cups
1 pkg Taffy (or favorite candy)
1 pkg Napkins (30 count)
Jumbo Cotton balls
Ribbon

1. Glue two cotton balls together.

2. Glue the cotton balls onto the bottom of the cup. The bottoms of the cotton balls and the bottoms of the cups should be flush.

3. Flip the cups over while the glue dries so it doesn't stick to the table.

4. Pull out a napkin.

5. Unfold the napkin and place the middle of the cup slightly behind the middle of the napkin.

6. Fold the front of the napkin over the cotton ball and into the cup. Leave it loose around the cotton balls.

7. Continue folding the napkin up and into the cup.

8. Cut a length of ribbon.

9. Tie ribbon around the middle of the cup and tie. Curl ends of ribbon and stuff with taffy.





Mahlzeit!
-Coriaunty