spaghetti sauce in a pinch

We have been waiting a few weeks for my Army/school money to come and our cupboards and fridge we BARE! I’ve never seen a kitchen so bare in my life. So, in the cupboard we had cans of tomatoes, spices, and noodles (the few things left) so ahha! Spaghetti. I put a can of crushed tomatoes and petite diced tomatoes in a pot cut up some onion, plopped in garlic, and sprinkled some seasoning and spices in. let it simmer for about an hour and BANG!! We had spaghetti sauce. I feel like an accomplished cook. It was delicious.

Spaghetti sauce:

1 14oz. can crushed tomatoes

1 14oz. can petite diced tomatoes

Handful diced onions

1 clove garlic

2 tsp. onion powder

2 tsp. dried basil

2 tsp. dried oregano

2 tsp. Italian seasoning

1-2 Tbls. Sugar

1. Dump all together in a pot over medium heat. Stir.

2. Bring to a boil, turn heat to low and let simmer at least an hour stirring occasionally

*serves 2

garlic butter toast:
4 slices Texas toast
4 Tbls. room temp. butter
2 tsp. garlic salt (or to taste)
2 tsp. Italian seasoning

1. turn oven to broil
2. stir all ingredients together, and spread on bread.
3. place in oven for 3-4 minutes.

lemony day

i was browsing baking blogs, like i do almost every day, on my spare time. i had done the apple cupcakes so what next? my mom got a recipe from my grandma for a lemon cake. its amazing so i decided to make a lemon cupcake and stumbled upon javacupcakes triple lemon cupcakes. But oh my was i excited! the original recipe leaves way too much curd and not enough frosting so i made it into an easier to follow, more equivalent recipe.

Triple lemon cupcakes

*CAUTION!!! very lemony!

adapted from javacupcakes.com

Lemon curd (make this before so it has time to cool)

1 cup sugar

2 eggs, lightly beaten

3 tablespoons butter

2 lemons

1.      zest and squeeze the lemons; set aside

2.      Using a double boiler, melt the butter on medium heat.

3.      Add the sugar, lemon juice and zest, whisking until smooth

4.      Bring to a soft, slow simmer, NOT boil, and temper the eggs by adding a spoonful of lemon mixture into eggs and Wisk. (This brings the eggs up to temp without scrambling them) then add to lemon mixture.

5.      Cook the curd until it sticks to the back of a spoon or is thick and creamy (approx. 10 mins)

6.      Transfer to an air tight container and cool in refrigerator for at least one hour.

7.      Stores for up to a week in refrigerator

Lemon cupcakes

¾ cup butter (1 ½ sticks) room temperature

1 ¾ cup sugar

2 eggs

1 ½ tsp. vanilla

1 lemon, zested and squeezed

1 ¼ cup milk

3 cups sifted cake flour (¾ cup all-purpose flour+ 2 Tbls. Corn starch= 1 cup cake flour)

2 ½ tsp. baking powder

½ tsp. salt

1.      Preheat oven to 375 degrees. Line pan with liners

2.      in a medium bowl sift cake flour, baking powder and salt

3.      in a small bowl combine lemon zest, juice, and milk

4.      in a large bowl cream butter, add sugar until smooth

5.      Mix in vanilla, add eggs one at a time mixing thoroughly after each addition. Scrape sides of bowl

6.      Beginning and ending with flour, add the four and milk mixture alternating on low speed. Scrape sides an mix only until incorporated.

7.      Fill liners ¾ full

8.      Bake at 375 degrees for 15 minutes or until toothpick comes out clean

9.      Leave pan to cool for at least 5 minutes before transferring to a wire rack to cool completely before filling and frosting

Sweet lemon butter cream

½ cup butter (1 stick) room temperature

1 lb. sifted powdered sugar (approx. 4 cups)

1-2 Tbls milk

1 lemon zested and squeezed

½ tsp. vanilla

1.      Combine juice and zest of lemon and milk in a small bowl. Set aside

2.      Sift powdered sugar. Set aside

3.      In a bowl with an electric mixer, beat butter until creamy.

4.      Add the vanilla and mix until incorporated.

5.      Starting and ending with powdered sugar, alternately add powdered sugar and milk mixture until desired consistency is achieved.

apple cinnimon cupcakes

I’ve been apple crazy lately, and have been craving everything apples. It’s the season for apple desserts. I made apple pie for thanksgiving and wanted more. After browsing food blogs I found a delicious looking cupcake from javacupcake.com apple cinnamon. Yum, the perfect duo. After I took to cupcakes out of the oven I went to make the filling, finding that I was so anxious to make these cupcakes that I fudged the recipe a bit. It asks for ½ cup butter and silly I added 2 sticks of butter. I also had forgotten to add the cinnamon in the batter. Oops! But low and be hold they turned out amazing anyways. Next time I’ll calm down and focus. Not something I do best, may I remind you but, I’ll try. The end product was delicious and apple infused. But I wanted a little more apple flavor so ill add twice as much apples to the batter next time.

Apple Cinnamon Cupcakes
Makes 12 cupcakes
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup milk (you could use apple juice too)
1/2 cup chopped apples

1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
2. Cream together the butter and sugars.
3. One at a time, mix in the eggs. Add the vanilla then beat on high for 2 minutes. Scrape the sides of the bowl.
4. Sift into the batter the flour, baking powder, salt and cinnamon. Mix by hand about 5-6 strokes.
5. Add the milk and mix only until all the flour and milk are incorporated.
6. Gently fold in the apples. Do not over mix!
7. Bake for 17-19 minutes or until a toothpick comes out clean.
8. Leave in pan for 3-4 minutes before removing to a wire rack to cool completely.

Filling
1 large apple, chopped
2 tbsp butter
1/4 cup sugar
1/4 cup dark brown sugar
1 tsp vanilla
1 tbsp milk mixed with 1 heaping tbsp corn starch

1. In a medium pan, melt the butter on medium-high heat.
2. Add the apples, sugars and vanilla and stir. Cook until bubbling, about 5 minutes.
3. Add the milk + cornstarch mixture and bring to a bubble. Cook for 1-2 minutes until thickens.
4. Remove from heat and continue to stir for about 1 minute.
5. Set aside to cool.
6. Fill cupcakes and reserve remaining apple mixture for buttercream.

Apple Cinnamon Buttercream

1/2 cup unsalted butter, room temperature

1/4 cup vegetable shortening

1 lb powdered sugar, sifted

2-3 tbsp heavy cream

remaining apple mixture

1/8 tsp salt

1/8 tsp cinnamon

1. Cream together the butter and shortening.
2. Add about 1/2 the powdered sugar and mix until smooth.
3. Add 1-2 tbsp cream and mix until combined.
4. Add all of the remaining apple mixture, cinnamon and salt. Mix until smooth.
5. Add remaining powdered sugar and beat until smooth.
6. Add enough cream until you get the consistency you desire.
7. Scrape sides of bowl and mix on high for 1 minute.
8. Frost cupcakes and drizzle your favorite caramel sauce over frosting.

Assembly

1. Core the center of your cupcakes out.
2. Fill with apple filling.
3. Top with apple cinnamon buttercream.
4. Drizzle with your favorite caramel syrup.

chipotle mac and cheese

Ingredients

1 pound elbow macaroni, cooked according to package directions

Sauce:

1 quart half and half, divided

1 chipotle pepper from canned chipotles in adobo sauce, or more to taste

5 chicken bouillon cubes

3 cloves fresh garlic, roughly chopped

1 tablespoon  Onion Powder

1/2 teaspoon Ground Black Pepper (optional)

1/4 cup Corn Starch

2 cups shredded Monterey Jack cheese

2 cups shredded pepperjack cheese

Topping:

1 cup shredded pepper jack cheese AND sprinkle with Paprika

Directions

Preheat oven to 350 degrees F.               

pour 2 cups half and half, finely chopped chipotle pepper(s), bouillon cubes and garlic in a large pot on medium heat. smash up bouillon cubes; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat.    

Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.           

Bake for 25 to 30 minutes or until browned and bubbly around edges.



cake pops

This was my second attempt at cake pops. The first time did not go so well. If you have never heard of cake pops you may have seen them at Starbucks, coffee shops or local bakeries. I had my first taste at john and mine favorite coffee shop in Spokane valley, The Wakeup Call. After I had the pumpkin cake pop I could not stop thinking about them.

After researching and watching videos, I felt I was ready. That next day I went to Michael’s craft store to get all the necessary items. I was so pumped and excited I could not wait. After baking my cake and forming my cake balls I readied the chocolate and that’s when all hell broke loose. Only 3 out of an entire batch came through. The others were either lost in the sauce (literally) or had to be tossed they were so deformed and ugly. I being the perfectionist I am could not let it slide.

After waiting about a week or so I felt it was time to go at it again. When my cake pops started ending up the way they had before, I was crushed. Determined, I continued to watch videos and read about more techniques to use. And with that came success! I am very pleased with the outcome, and am excited to try it again.

Cake Pops:

Cake (either from a box or from scratch) i used chocolate

Frosting (either from a jar or homemade) i used vanilla frosting

Wilton’s candy coating (any color)

Lolly pop sticks

3"x4" candy bags

Some ribbon to tie at bottom

Styrofoam block

Sprinkles

Bake cake to the instructions in your recipe or per the box. After cooling completely, crumble the cake in large bowl, then stir in frosting. To incorporate the frosting well into the cake kneed with hands till cake has the consistency of play-doh.

Form cake mixture into small balls. You could use a 1" ice cream scoop or a spoon. After balls are formed place in the freezer for 25 to 30 minutes or until firm. While cake balls are freezing melt the candy coating in a double boiler or in the microwave as it says on the back of the candy melts.

*for coating t be at the right consistency for the pops add 1 teaspoon of vegetable oil or Crisco until the candy looks fluid and runs off the spoon.

Take cake balls out of freezer. to get the cake on the stick dip a lolly pop stick in to the candy coating about 1/2" and put into the flat bottom of the cake ball. Set aside and continue with the rest. Since the cake balls are frozen, the coating will harden quickly.

Put the cake ball in the coating to coat. Gently tap the stick, with the cake ball on top, against rim of coating bowl to remove excess candy. Sprinkles must be applied with haste because candy will harden quickly. Then set aside in the Styrofoam block and continue on with the rest of your pops.

For presentation purposes, slide cake pop into clear plastic candy bag and tie a bow at the bottom. They can also be arranged in bouquets or on top of a cake for decoration. Enjoy and let you imagination run wild :)

The Beginning

This is my first post on my new blog. "Love from the kitchen" is going to be my new baby. I believe it will help motivate me to be better and do better in life. Maybe it will help me be more active and make new friends. So to begin my new obsession of baking I’ll tell you a few things about myself.

Most people call me Samantha, others call me Dolbee. I’m going on 3 years of being in the Army reserves. I have the credits of a freshman but i am in my second year of college. A little confusing i know. I transferred to Spokane from Las Vegas at the beginning of this semester and now live with my loving boyfriend John. We are very happy.

I do miss my family every day but am happy to be on my own. I have grown more responsible (except for the dishes that pile up in the kitchen every once in a while) it’s strange to think of myself not a teenager anymore. Being away from home i have found out who i really am and my best friend john, my family, and my new family, have helped me every step of the way.

So i let "Love from the Kitchen" express myself and my life through my love of cooking and baking.