Crockpot Pozole

Easiest. Pork. Pozole. Ever.  I promise.

        

Place all ingredients in the crockpot and stir. Cover and cook on high for 4 hours.  Add your favorite garnishes and tortillas and now you are ready to enjoy your pork pozole!!!!

Brown Butter Pancakes

These pancakes are nutty, buttery, and so doggone delicious. I'm hoping that they'll be your new favorites y'all. The nutty goodness from the brown butter is the real star here. Brown butter is the star of any recipe. Goodness it should win a prize for it's nutty buttery goodness. Shoot these pancakes are so doggone good, around here we eat them for breakfast, lunch or dinner. Try a batch today and let me know what you think.

~Ingredients ~

2 cups All-Purpose Flour

2 tbls Dark Brown Sugar

1/4 cup unsalted Butter

2 tsp Baking Powder

1 tsp Baking Soda

2 cup Buttermilk 

2 large Eggs

1 tsp salt

Pancake Directions~

In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center. In a small sauce pan, add butter and melt over a medium heat. Keep cooking, stirring until it starts to develop an amber color and begins to smell nutty. Keep a good watch though, because it can get ugly and burnt pretty fast. Put the butter into a medium sized mixing bowl and set it aside to cool a bit.

Time to stir in the buttermilk. 

Now whisk in the eggs. 

Pour the milk mixture into the dry ingredients. 

 Gradually combine the wet and dry ingredients. 

Do this just until there are no flour streaks. 

It's ok for batter to be lumpy. Trust me.

Heat a large cast iron skillet or frying pan over medium high heat. When the pan is hot, spray or brush with a touch of oil and then ladle the batter onto the pan to make pancakes. When bottom of the pancake is golden and tops are bubbly then flip pancakes over and cook the second side until golden. Repeat this process until all the batter is done.

Serve with maple syrup, glazed apples or any of your favorite toppings.  

**If you don't have buttermilk on hand, don't fret. You can make your own. Yep, it's that simple y'all. Here's whatcha do~

add 1 tbls of lemon juice or white vinegar for every cup of milk, stir and let sit for 5 minutes and voila! Buttermilk!

Italian Lemon Cream Cake

I was thinking about how I could the last of the lemons that a sweet friend had given me when I came across this recipe for a lemon cream cake from An Italian In My Kitchen and I knew that I wanted to try it. I tried it and it was good, but I just knew that I had to tweak it a bit, 'cause I love a really tangy punch. It was a hit with my favorite taste testers and I think you might like it too. 

~~Italian Lemon Cream Cake~~

2 cups + 1 tablespoon flour 

1¾ cups icing/powdered sugar 

4 eggs

⅔ cup heavy whipping cream

7 tablespoons butter melted 

Zest of two lemons

2 teaspoons baking powder 

½ teaspoon salt

7 drops of lemon oil

Juice of the 2 lemons

Lemon Soak

Take 1/2 cup sugar and 1/2 cup fresh squeezed lemon juice and simmer over medium heat till the sugar has dissolved. Set aside to cool

Lemon Glaze

Mix 1 cup powdered sugar and 1 -2 tbls fresh squeezed lemon juice until smooth.

Let's do this

Pre-heat your oven to 350°. Lightly grease and flour a large bundt cake pan.  In a stand mixer  beat the eggs and sugar on medium speed until they are light and fluffy. Melt the butter and let it cool completely. Zest the peel of two lemons and set aside. In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding in until mixture is combined. Last gently fold in lemon peel, lemon oil drops and melted butter, pour into prepared bundt pan and bake for approximately 35-40 minutes. While the cake is still warm use a pastry brush to pat the cake with the lemon syrup. When the cake has completely cooled drizzle with the lemon glaze. Now it's time to enjoy a slice!

Double Chocolate and Walnut Braid

Our ingredients for this month's Improv Cooking Challenge were bread/pastry dough and chocolate. Can I just say that I love working and playing with bread or pastry dough of any kind. It's one of my most favorite reasons to be in the kitchen. And chocolate well, I never need a reason for chocolate.

A few days ago I wanted to try something really ambitious with some yeast dough for this month's cooking challenge.  I'm talkin chocolate babka ambitious. Yeah, the stuff of Sienfeld and David Lebovitz. Life however had other plans, as it often does, and I had to go another route. 

I had to take the easy road. :( I am happy however with the end result. What I ended up making was a double chocolate walnut braid with puff pastry dough. Super easy to do and so very elegant too. And did I mention it was delicious. I had seen a version floating around the internet, which I did try. I made it with a Cadberry chocolate bar and some raspberry jam. I didn't like the way it came out though. The chocolate was way to runny and overall it was just messy and not so pretty. So I played around with some ideas that where in my head and I think it worked perfectly. My taste testers sure gobbled it up pretty quick.

So here's what I did. ~~

Use 1 sheet of Pepperidge Farms puff pastry dough, straight from the fridge. Place it on a silicone cooking mat that has been placed on a cookie sheet. No need to grease it.

Cut 8 diagonal strips on each side. Use  a butter knife so you won't damage your mat. Mine weren't perfect, but they still worked. Cut the end triangles away first.  Now there is what you need for the filling:

3/4 cup roughly chopped chocolate morsels. I gave mine a whirl in the blender.

1/3 cup coursely chopped walnuts

2 tbls brown sugar

1 tbls flour

Spread this mixture onto the center portion of the puff pastry. Use the fold lines as a guide. Fold the end pieces over and then the fold the diagonal cut strips alternating over each other and finish with the last ones pinching lightly to seal. At this point you can do an egg wash if you want.  Bake at 350* for 18-20 minutes. Remove from the oven and drizzle with some melted white chocolate when the braid is still warm. Serve warm with coffee or for an over the top chocolate experience serve with a cup of hot chocolate. 

Check out some of the other tasty chocolate and dough/pastry creations from this month's challenge.

An InLinkz Link-up

Snow and Snowflakes

Don't you just love this time of year?  It's my very favorite. Our family likes to take a day during this time and go where the snow is. We had our snow day yesterday and we had so much fun enjoying the snow up north in Arizona.  It was a cold, windy, snowy and absolutely beautiful day. We took loads of pictures and our group selfie. It took several tries to get the perfect one. Let's just say it's not easy taking a timed picture when the wind keeps trying to blow the tripod over. 

 

3 seconds was not enough

My pretty girl, Miss Bella. This was her first time in the snow. She had so much fun romping in the snow that she lost a bootie. She is very photogenic, don't you think?

The day before we went on our epic snow day I spent making Snowflakes. Ok, they are really rosettes, but I thought we'd call them snowflakes just for fun and because they are covered in powdered sugar which is snowy white. My mom used to make rosettes at this time of year and I had fun making them and remembering her. They are super simple to make and they are melt in your mouth good.

Rosettes

1 cup of all purpose flour

1 cup whole milk

2 Tbls sugar

2 tsp vanilla

Powdered sugar

oil

~~~~~~~~~~~~~~~~~~~~~~

Mix all ingredients together. Cover and let them rest in the refrigerator for two hours. This allows for the rosettes to cook up nice and crispy and melt in your mouth good. A few things to remember when making rosettes. The oil should be really hot. somewhere round 350-360 degrees. The iron should be hot too, otherwise the rosette batter won't stick to the iron. I generally leave it in the pot while the oil is heating and between each rosette I am frying up. 

When the oil is ready dip your hot iron into the batter, being careful not to go over the top edges so that the rosette will fall off the iron and into the oil when it is done.

                       Cook in the oil until it falls off the iron.                                              

       Place them on cooling racks until cool and then dust with 

    powdered sugar.

        Somehow they were disappearing faster than I 

     could package them up!

  I did manage to package some for gifting. And here's a tip: don't through away those empty greeting card boxes. They make the perfect gift box for baked goodies or small gifts.

                              

  

Mom's Rosette iron

From My Kitchen To Yours

Have A very Merry Christmas Y'all

Twas The Night Before...

Twas the night before the Improv Cooking Challenge and all through the house were wafting smells so delectably delicious that no one could sleep. There was  a sweet smell of oranges and cranberries laced with cinnamon and brown sugar too. The whole house smelled so incredibly wonderful that the whole family was scurrying to the kitchen to see what mom was cooking. Mmm... what they found were fresh oranges and cranberries in warm toasty muffins with a delightful orange glaze on top. "Now put on the coffee pot." father said, "And bring out the sweet cream cinnamon butter and we'll all get to tasting."  And so it went. First came one yum and then came two and so it continued till all the muffins were through. As quick as a wink they vanished without a trace or a crumb to be found.  

This tasty story was brought to you by December's Improv Cooking Challenge ingredients~ Orange and Cranberry. In case you want want to whip up a tasty batch of these delectably, delicious muffins, here's the recipe for you. 

Ingredients:

1/2 cup  softened, unsalted butter
1/2 cup  granulated sugar
1/4 cup packed light or dark brown sugar
2 large eggs, room temperature
1/2 cup plain Greek yogurt
2 teaspoons vanilla extract
the zest of 2 oranges
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 Tablespoons orange juice, fresh squeezed if possible
2 Tablespoons half and half
1-1/2 cups fresh cranberries

Orange Glaze

1 cup  powdered sugar
3 Tablespoons orange juice, fresh squeezed if possible

Directions~

Preheat your oven to 425F degrees. Line your muffin pan with cupcake liners. Set aside.  In a  stand mixer beat the butter on high speed until smooth and creamy. A minute should do it. Add the white and brown sugars and beat on high until creamed, about 2 full minutes. Scraping down the sides and bottom of the bowl once or twice. Add the eggs, yogurt, and vanilla extract and beat on medium speed for 1 minute. Now turn up to high speed and beat until the mixture is combined, scraping down the sides and bottom of the bowl as necessary. Now add in the orange zest and mix until it is combined. Toss together the flour, baking soda, baking powder, cinnamon, and salt in a large mixing bowl. Now add your wet ingredients to the dry ingredients and mix gently with a whisk. Lastly add the orange juice and half and half, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula. Spoon the batter into prepared your prepared muffin pan, filling them all the way to the top. Bake for the muffins for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake them for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean.

While the muffins are cooling a bit you can mix up the glaze. Simply whisk the powdered sugar and the orange juice together until it is smooth and free of lumps. Place the glaze in a small ziploc baggie. Close the bag tightly, removing all of the air and snip off a corner. Drizzle the glaze over warm muffins. Serve with some coffee and enjoy.

​Makes 1 dozen muffins​

Blogger:

An InLinkz Link-up

Red Velvet Bonbons

One of my favorite things during the Christmas season is baking and more baking. Cookies, candies and goodies of all sorts.  I remember my mama used to make all sorts of goodies during the Christmas season. She was a wonderful baker. One thing she would make every year were bonbons. They were so delicious, but honestly they required so much work. I like things to be delicious, but simple to make.

The Red Velvet Bonbons I whipped up today are simple and so delicious. Honestly they are just too doggone easy to make and they come together in no time. They are perfect for gifting and they are a fun project to do with your kids. 

Here's what you need to make one batch of Red Velvet Bonbons:

1 box red velvet cake mix, prepare as directed on the box

1 tub of cream cheese frosting

2 bags of white candy melts, I use Wilton brand

Silpat or waxed paper

~~~~~~

Mix and bake the cake according to the directions on the box. Cool completely and them crumble the cake in a big bowl. Mix in 1 cup of the cream cheese frosting until all is incorporated. Ok, now it gets a little messy because you need to roll the mixture into small balls. You could you a small cookie scoop, but I find it just works better if you use your hands. 😊

Ok, now that you have all your red velvet bonbons rolled into balls it's  time to melt your candy coating. The microwave works fine. About 2-3 minutes per package, stopping to stir after each minute. Just be sure to use a sturdy plastic container that won't melt and burn through. I learned this the hard way when I was melting mine today. I'd show you what it looked like, but trust me it ain't purdy and I burned my finger. Ouch! So choose your container carefully.

Give each bonbon a dip in the candy coating. Remove with a fork, tapping all the excess off. Place each coated bonbon on your silpat or waxed paper. When the candy coating is all set up you are ready to package them up for gifting, that is, if they don't get devoured before that. 

Try them and let me know what you think.

🎄~~Merry Christmas And 

                        Happy Baking To All~~🎄