Meatless Monday - NOT!

Do you remember school lunch goulash? Me, too! Ugg! But this is the grown up version of goulash and its very tasty. I use lots of recipes for ground beef because we have a freezer full of beef and ground beef is so versatile and easy to fix. Yesterday it was burgers, today goulash, and later this week it will be tacos. 

 Not School Lunch Goulash

 

2 Tbs. olive oil

1 onion, chopped

3 garlic cloves, chopped

1 ½ lb ground beef

1 (15 oz) can beef broth

1 (15 oz) can tomato sauce

1 (15 0z) can diced tomatoes

1 Tbs. Worcestershire sauce

 1 tsp seasoned salt

2 tsp dried Italian seasoning

1 Tbs ground paprika

½ tsp ground black pepper

2 cups elbow macaroni

1 cup sharp cheddar cheese grated

 

Directions: 

1. Place the oil in a large dutch oven or pot and place over medium high heat. When hot, add the onion and cook until slightly softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the ground beef, breaking it into small pieces with a wooden spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard. 

2. Add the beef broth, tomato sauce, diced tomatoes, ½ cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika and ground black pepper. Stir to combine and return to a simmer. 

3. Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped herbs if desired. 

I served this Apple-Celery salad, cherry tomatoes, and fresh rolls with the goulash for a hardy main meal of the day. Next time I make the Apple-Celery salad I’ll reduce the amount of cinnamon, it seemed a little strong to me. 

Apple and Celery Salad

 

2 cups chopped apples

1 cup chopped celery

½ cup raisins or craisins

½ cup chopped nuts (pecans)

Mix salad ingredients together. 

Dressing: 

¼ cup vanilla yogurt

2 Tbs. orange juice

½ tsp. cinnamon

Add dressing to salad mixture. Chill 30 minutes before serving. 

Happy Valentines Day

 

February has lots of reasons to bake and cook. Cold weather calls for hot soups and warm breads. Valentines Day is full of sweet things. And later we'll have cherry pie for George Washington. My family enjoys all these reasons and the food that they bring! 

Mini Cheesecake + 
chocolate covered strawberry

Tonight we had a family Valentine Dinner with Italian Vegetable Soup (recipe on the blog of January 13, 2019) with Cheese Wheel (recipe from Dec. 26, 2012).  Those are family favorites! We ended the meal with chocolate covered strawberries and Cocoa Cheesecake  Minis, a new favorite. Here's the recipe for the cheesecakes. I liked the prep of the minis, it seemed easier and baked more quickly that a large cheesecake, plus there were fewer servings/leftovers/calories. 

COCOA CHEESECAKE MINIS

 

Ingredients:

Base – 

10 Oreo or chocolate sandwich cookies 

1 tablespoon unsalted butter, melted

2 (8-oz) packages cream cheese (room temperature) 

Filling – 

½ cup granulated sugar

¼ cup unsweetened cocoa powder

2 large eggs

 

Preheat oven to 325 ° with a rack in the center position. Line a 12-cup muffin pan with paper liners and set aside. 

Crumble the cookies in a food processor to fine crumbs and add the melted butter.  Divide among the 12 cupcake papers. Press into the bottom with a small cup. Bake for 8 minutes. Allow to cook completely. 

Beat cream cheese, granulated sugar, and cocoa powder in a stand mixer with the paddle attachment or with a hand-held mixer, until smooth. (the original recipe had the option of adding ¼ cup Bailey’s Irish Cream here. We have children at our table so I omitted this.)

Add the eggs, one at a time, mixing on low speed after each just until blended. Do not overmix (overmixing is what causes a cheesecake to crack). Distribute the batter evenly among the cookie crust cups. 

Bake for 22 – 25 minutes, or until the centers are almost set. Place on a rack and cool completely. Refrigerate for two hours. 

To serve, remove the paper liners and top with whipped cream. Sprinkle with a bit of cocoa powder (you can use the same unsweetened cocoa powder as the filling ingredient. I used a sprinkle of the dry cocoa powder we use for the children’s chocolate milk)

Quick Sweets and Treats

This is Food Season. I enjoy the Holiday decorations, gifts and music, and this year I've taken special joy in our church's Advent Season. But I really enjoy the food! I always make a long list of things I want to prepare, and some things are not going to get done. But here are a few recipes for quick treats that you can do in a short time.

 

CHOCOLATE PEANUT CLUSTERS

This couldn't be easier! I use chocolate almond bark and roasted peanuts. Melt 4-6 squares of the chocolate in the microwave oven in 30 second intervals. Stir and check the consistency after each 30 seconds. Chocolate will hold its shape and look like it isn't melted until it burns if you don't stir it! When melted, add peanuts, stirring them in until you have the ratio that looks good to you. All peanuts should be covered but we like a heavy peanut to chocolate mix. This year I added mini marshmallows to vary the flavor and texture. 

CANDIED NUTS           

 

Ingredients: 
4 cups shelled, unsalted nuts ( I used pecans, but you could use walnuts, peanuts, almonds, etc.)

½ cup granulated sugar

½ cup brown sugar

1 teaspoon salt 

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice, nutmeg, or cardamom (optional, I used pumpkin pie spice – delicious!)

1 large egg white

1 teaspoon vanilla extract

1 tablespoon water

 

Instructions: 

1. Preheat oven to 300 ° F, and line a sheet pan with parchment paper or silicone baking mat. 

2. Whisk together in a small bowl the granulated sugar, brown sugar, salt, cinnamon, and other optional spices. 

3. In a large bowl, whip the egg white with water and vanilla until very foamy using a whisk or electric mixer. 

4. Gently stir in the spiced sugar mixture into the egg mixture. Toss and evenly coat the nuts into the sugar/egg mixture. 

5. Spread the coated nuts evenly onto the baking sheet. Bake for 45 minutes, stirring every 15 minutes. 

6. Let cool completely before storing in an airtight container or sealed bag. 

(recipe from Baker Bettie)

                

FIRECRACKERS(I did a blog on these in December 2017, but I’ve revised the recipe and we like these even better!)1 box saltine crackers

1 ½ cup canola oil

1 ½ Tablespoons Ranch Dressing mix

1 package zesty Italian Dressing mix

2 Tablespoons mixed dry herbs (red pepper flakes, dried parsley, dried chives, etc. The more red pepper flakes, the hotter/more spicy the mix!)

 

Put crackers in a container (I used a turkey roasting bag that I could throw away later so make clean up easier). Mix the other ingredients well and pour over crackers. Close the container tightly and turn until crackers have all absorbed the oil. Let set, turning a few times, for a few hours to allow the crackers to absorb the seasonings.

 

 

HOLIDAY PIE - CRANBERRY APPLE

 

Its the Holiday Season - also known as the "Baking Season".  Most of us enjoy the special flavors of this time of the year -  cranberries, apples, pumpkin, turkey & ham (a change from our usual beef menu), and others. This weekend many families will be enjoying Thanksgiving dinner together after a skipped or abbreviated version last year. And with that comes our favorite foods for Thanksgiving and then planning for the Christmas dinner. 

We had this Cranberry Apple pie last weekend for a small family gathering and it was liked by everyone. I used a frozen pie shell for the bottom crust and sliced strips of a frozen rolled crust for the lattice top so it was especially easy. Also I left the peel on the apples for color, flavor, and ease. So, this could be an "easy as pie" pie. Its from Baker Bettie, one of my favorite sources.

CRANBERRY APPLE PIE                                  

           

 

Crust – 2 crust or bottom crust and lattice,

 boughten/frozen or your favorite recipe. 

 

Filling: 

1 ½ pounds sliced apples. 

2 cups fresh or frozen cranberries

1 cup granulated sugar

¼ cup cornstarch

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 Tablespoon orange zest

2 tablespoons orange juice

2 tablespoons unsalted butter, cold and cubed

1 egg

1 tablespoon water

2 tablespoons granulated sugar

 

To Assemble and Bake:

1. Position an oven rack in the bottom third of the oven and place a sheet pan or baking stone inside to preheat. The pie will bake on the preheated surface which will prevent a soggy crust. 

2. Preheat oven to 400 degrees F. 

3. Peel the apples if you wish, or just slice them into thin slices

4. Add the granulated sugar into a large mixing bowl and rub the orange zest into it. Add cornstarch, cinnamon, ginger, nutmeg, and salt and stir to combine. Then add the sliced apples, cranberries, and orange juice to the bowl and toss to combine. 

5. Spoon the filling into the prepared crust. Dot the pieces of butter on top of the filling. Place in the refrigerator until ready to add the top crust. 

6. Roll out the second crust (or unroll the frozen purchased one), and cut into 1”- 1 1/2 “ strips for a lattice top, or leave whole. Arrange the top crust, weaving the lattice strips or laying the crust on top, leaving about 1/2 “ over the edges. Crimp the edges by folding over and crimping with a fork or your fingers. If using a whole top crust, cut 4-5 vents in the top crust. 

7. For the egg wash, whisk the egg together with about 1 tablespoon of water until very combined. 

8. Lightly brush the top of the pie crust with the egg wash and sprinkle with granulated sugar. 

9. Place the pie on the preheated sheet pan or baking stone and bake at 400 degrees F for 30 minutes, then turn heat to 350 degrees and bake for an additional 20-35 minutes until the filling is rapidly bubbling in the center, not just the edges. 

10. Remove to a cooling rack and let cool for at least 3 hours before slicing to allow the filling to thicken. 

 

Chocolate Marshmallow Cinnamon Rolls

 All my favorite flavors - in one delicious roll! This recipe from the 2021 National Festival of Breads was a big hit with my family. 

This year's contest was held virtually instead of the in-person event that is usually held in Manhattan every other year in June. It has been a popular learning and tasting experience for several years and something I've enjoyed helping with as a Kansas Wheat Commission spokesperson. This recipe was submitted by Marilyn Blankschien of Clintonville, Wisconsin and received an Honorable Mention in the Sweet Breads and Rolls category. 

Marilyn developed the recipe from a cake recipe of her mother's. I used pecan halves instead of English walnut halves because that is what I had and what we prefer. The finished product is very light, be careful not to add too much flour as it is a very sticky dough. Using the dough hook for the kneading then turning it onto a lightly floured surface and a few folds with bowl/dough scrapers were enough to get the dough to the rise stage. And it does become less sticky as it rises. 

CHOCOLATE MARSHMALLOW CINNAMON ROLLS

 

Ingredients:

Dough – 

2 ¼  - 2 ½ cups all -purpose flour, divided 

¼ cup unsweetened cocoa powder

¼ cup granulated sugar

¾ teaspoon salt

1 ( ¼ oz.) package yeast

¼ cup water

½ cup whole milk

3 tablespoons salted butter

1 large egg, beaten

 

Filling – 

1 tablespoon salted butter, melted

2 tablespoons granulated sugar

¾ teaspoon ground cinnamon

 

Topping & Icing –

6 large marshmallows, cut in half

¼ cup granulated sugar

2 tablespoons whole milk

1 tablespoon salted butter

¼ cup semisweet chocolate chips

12 English walnut halves (or pecan halves)

 

Instructions:

1. In a large mixing bowl, or bowl of a stand mixer fitted with paddle, combine 1 ½ cup flour, cocoa, sugar, salt and yeast. 

2. Heat water, milk and butter to 120 – 130 degrees F. Add to flour mixture along with egg. Beat at low speed 2 minutes, scraping down sides of bowl as needed. 

3. Using dough hook or by hand using a wooden spoon, gradually stir in enough ( ¾ - 1 cup) of the remaining flour to form a soft dough. The dough may appear sticky, but avoid adding excess flour. It becomes less sticky as it rises. 

4. Knead 8 – 10 minutes with dough hook or on lightly floured surface until smooth and elastic. Transfer dough to greased bowl, turning to grease top. Cover; let rise in warm place until almost doubled, 35-45 minutes. 

5. On a nonstick surface or very lightly floured surface, roll dough into a 10”x12” rectangle. Brush with melted butter keeping it ½” from one 10” side. In a small bowl, stir together 2 tablespoons sugar and cinnamon. Sprinkle evenly over the buttered area. Starting at buttered 10” side, tightly roll dough; pinch seam to seal. Cut into 12 even slices and arrange cut-side down on parchment-lined cookie sheets, keeping them at least 2” apart Flatten rolls slightly by pressing down, make them about5/8” thick. Cover; let rise in warm place until almost doubled, about 40-45 minutes. 

6. Near the end of the rise, preheat to 375 degrees F. Bake until rolls just begin to brown, about 10 minutes. Remove from oven. Immediately place one-half marshmallow, cut -side down, in center of each roll. Return rolls to oven 2 minutes or until marshmallows are puffed and softened. 

7. Remove from oven and flatten marshmallows slightly with back of large, metal spoon. Remove rolls to cooling rack. 

8. For icing: In small saucepan combine sugar, milk and butter. Place over medium heat and bring to boil, stirring constantly. Cook and stir 1 minute longer. Remove from heat and stir in chocolate chips. Stir until smooth. Add about ¼ teaspoon of water at a time until drizzling consistency; drizzle over warm rolls. Top rolls with walnut halves. 

A Birthday Wish - Chocolate Pie

 

It is rich and sweet, so small servings were enough. 

When the just-turned 4 year old awoke yesterday and was told it was her birthday, she replied, "But I haven't had pie yet!". Apparently our family tradition of Birthday Pie (instead of cake) is what makes a birthday official. Through the day when she was asked what her birthday wish was, the answer was "Chocolate Pie!".

And so it happened, of course. This recipe for Easy Chocolate Pie really is "as easy as pie". Easy to assembly, bake, and clean up. 

looks yummy just out of the oven

EASY CHOCOLATE PIE                                         

 

Ingredients: 

1 ¼ cups granulated sugar

3 ½ tablespoons cocoa powder

2 large egg 

¼  cup unsalted butter, melted

5 ounce can evaporated milk

1 9-inch pie crust

Whipped cream – for serving

 

Instructions:

1. Preheat oven to 350 degrees F. 

2. In a large bowl, whisk together sugar and cocoa powder Vigorously whisk in the eggs, butter, and evaporated milk until completely combined and smooth (batter will be thin).

3. pour batter into the pie crust and bake for about 50-55 minutes or until the filling sets and there is a thin crust on the top. (it might be slightly jiggly in the center, as it cools it will set more). 

4. Remove from oven and let cool completely. Let cool for several hours but place in the refrigerator within 5 hours, covered loosely with plastic wrap. 

Slice and serve with a little shipped cream and chocolate shavings. 

We were a little heavy on the whipped cream and forgot the sprinkles or chocolate shavings. But it was enjoyed anyway!

FALL IS HERE! APPLE FRITTER CAKE TIME

 I'm back! Lots of things have happened since my last blog post, including a tumble that kept me out of the kitchen for 3 months. Many columns have been written in my head - now its time to get them on-line. 

Fall is one of my favorite seasons, food wise. Apples, pumpkins, pumpkin spice, holidays, warm cocoa - all the comfort tastes of home. Today I made an Apple Cake from King Arthur Flour's recipes that was a hit. KA is always a good choice for recipes and good baking information as well as great products. (kingarthurbaking.com)

APPLE FRITTER CAKE

 

Ingredients:

Filling & topping:

½ cup light brown sugar, packed

1 ½ teaspoon cinnamon

1 teaspoon Instant ClearJel or KA unbleached all-purpose flour

3 large apples, diced, about 3 ½ cups

 

Cake: 

2 ¼ cups KA unbleached all-purpose flour

2 ½ teaspoon baking powder

¾ cup granulated sugar

1 teaspoon salt

¼ teaspoon nutmeg or allspice

12 tablespoons unsalted butter at room temperature

3 large eggs, at room temperature

2 teaspoons vanilla extract

¾ cup milk, at room temperature 

 

Glaze:

¾ cup confectioners’ sugar, sifted

1 ½ - 3 tablespoons milk

½ teaspoon vanilla extract

 

Instructions:

1. Preheat oven to 350 degrees F. Grease an 8” square pan and line with parchment paper

2. To make filling and topping: In a medium bowl, whisk together brown sugar, cinnamon, and ClearJel or flour. Add the diced apples and stir to coat; set aside. 

3. To make the cake: In a large bowl (or the bowl of a stand mixer). Combine the flour, baking powder, sugar, salt, and spice. Add the butter and mix until the mixture is sandy looking. 

4. Beat in eggs one at a time, scraping the bowl between additions as needed. 

5. With the mixer running at low speed, add the milk and vanilla. Once the milk is absorbed, scrape the bowl and mix at medium-high speed for 1 minute. 

6. To assemble the cake: spread half the batter in the prepared pan. Spoon half the apple mixture over the batter and press in lightly. Spread the remaining batter over the apples and spoon the remaining apples on top. 

7. To bake the cake: Bake the cake for 60-65 minutes. The cake is done when a paring knife inserted in the center comes out clean. Remove it from the oven and cool for 30 minutes before gently tipping it out of the pan onto a rack to cool completely. 

8. To make the glaze: Combine the glaze ingredients, stirring until smooth. Drizzle over the cooled cake. 

 

Notes from my baking: 

·      I used large Red Delicious apples and 2 apples made 3 ½ cups.

·      I peeled the apples. The recipe doesn’t specify, I think you could leave them unpeeled, the baking time would soften the peel.

·     If your ingredients are in the fridge and you’re ready to bake now, let the eggs set in hot water for a few minutes and warm the butter and milk in the mwo for 20 seconds or so.  

·     The KA website recipe lists baking in a loaf pan as an option. As I read the comments on the web, it seemed there is too much batter for this and it overflows and/or takes a much longer time to bake. 

·      I added a little more cinnamon to the batter and some apple pie spice to the glaze. 

·      I also checked the doneness with a food thermometer, most cakes are done at 120 degrees.  

·     Next time I make this I’m adding chopped pecans to the top layer of apple mixture. 

·     This was delicious with a cup of coffee. My family thought a scoop of vanilla ice cream or a dollop of whipped cream would be the perfect topping!