Oh My! Oh My! Oh How Does Time Fly?!

Getting back into the swing of things... something or the other is always happening (right?) to all of us... and somehow time escapes me.  A new year comes about and suddenly everything that got away comes back into your brain... and you think, "I will do better this year." So... here I am... hoping to get out of my old self and into a new... :)

Last year during the Thanksgiving Sales madness, I ordered myself a present.  I'd seen it at a friends' house before but... never really paid attention to it.  They usually have 5+ people at their home for each meal so, I thought my little family of 3 could never really use this "toy."  Boy! Was I wrong! I'm sure you may have an idea what new (to me) kitchen gadget I'm referring to... The Instant Pot, of course. :)

It is the latest craze in kitchen gadgets... it's an Electric Pressure Cooker and can it do more than steam veggies!  I am experimenting on my dear family... trying various "concoctions" each day. Some are tasting better than others. :P  But, nevertheless... if you are Indian and just make "Dal, Pappu, Parupu, Lentils" of any kind... this will be a great addition to your kitchen too.

The number of recipes out there are unimaginable... folks are trying all sorts of variations on all kinds of food items you can think of.  In my humble beginnings...  I am thus far happy with a Rajma, a Veggie Pasta, Toor Dal, Moong Dal and our favorite! Soft Idlis...  as I peruse recipes all day it seems, I am truly amazed at the kinds of things people are trying with this device. Cheesecake???  Can't wait to try that out!

I will start sharing my tips and recipes soon... gotta re-try out some recipes and make sure you can recreate them too. ;)

In the meantime, here's a recipe for a Semi-Homemade Coffee Cake I threw together to give to my neighbor and some friends recently.  It's easy peasy so give it a try if you're ever in need of a quick dessert. It's not overly sweet so it pairs nicely with Tea, Chai and of course, Coffee... staple in my household. :)

I serve it with some cut strawberries... your choice of course. If you warm your piece up a little, that would be nice too.  And if you don't want to use the nuts, then you don't have to. It still tastes yummy.

-  1 Box Trader Joe's Vanilla Cake Mix - follow box instructions, bake in an 8"x8" pan
-  1/2 Cup Chopped Pecans (Walnuts would be fine too)
-  Reserve 1/4 cup of the cake mix

Before you set out to follow the box instructions, reserve a 1/4 cup of the mix in a little bowl.  Pour in the Pecans and toss. Make the batter with the rest of the mix according to the box. After everything comes together, add in the coated pecans/mix.  This step is supposed to help them not all fall to bottom of the pan while baking.  Works most of the time. ;)

Good luck! Hope you enjoy!

Here are my Idlis  :)

Happy New Year!

Hi!
I hope the start of 2012 has been fabulous for you and yours!  :o)  With all the holiday parties you attended did you taste some thing that you'd just like to have a little more of?  Have you asked a friend for a recipe? :)  Well, of course the saying goes, "Imitation is the greatest form of flattery."

This post is thanks to a friend of mine who ate a dessert I made recently.  It was something I'd seen before but, made in different forms.  For this particular get together I made them bite-sized and entirely from scratch.

I didn't think too much of it prior to her asking for the recipe but, after typing it up, all I have to say is don't be scared by the length.  ;)  Once you make it you'll be able to use the techniques in other recipes. I've also included options to cut down the effort. So, give it a try. :)

Without further ado, here are my

Pecan Caramel Cheesecake Bites...

 Ingredients

• 1 package (8 oz.) cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla
• dash salt
• 2 eggs
• 1/2 cup chopped, roasted pecans -  while the oven is already on & preheated if you put the pecans in for about 15 minutes - stirring in between, they will roast nicely.

Directions - Preheat oven to 325 degrees

• 1. In large mixing bowl beat cream cheese and 1/2 cup sugar on medium speed of electric mixer until fluffy. Beat in lemon juice, 1/4 teaspoon vanilla and salt. Add eggs, one at a time, mixing until just combined after each addition.

Easiest Method:  If you'd like to make it into just one large cheesecake you can purchase 1 Keebler® Ready Crust® Graham Pie Crust at the store. Place crust on baking sheet. Pour in cream cheese mixture. Bake at 325°F about 25 minutes or until knife inserted into filling 1 inch from edge comes out clean.

If you'd like to make your own crust :)  Which is what I did, you can. Then you can decide what size you want to make.  Which is how I came up with just the bites.

1 cup graham cracker crumbs
1/4 cup butter , melted
1/3 cup light brown sugar or 1/3 cup white sugar , for less sweet crust (this is what I used)

I added some of the roasted pecans to the graham cracker crust and saved the rest for presentation. :)

Directions:

Mix ingredients together. 

Press onto bottom and up sides of pan until desired size.

Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes

Fill!  Then bake according to the original recipe. 

I used my 24 cup mini cupcake pan for the bites. I baked the crusts first and then I added the filling, baked again and then I put it in the fridge.

After they set for a few hours, I took them out and put them in an air tight container for storing.  

Before serving I took them out about 10 minutes prior. Placed them on the serving try.  

I topped them with Caramel Syrup (I like the Smucker's brand Caramel Sundae Syrup) and the remaining roasted pecans.

Here they are:

Update: Gram's Best Brown Sugar Cake

So, earlier this week I posted about Gram's Best Brown Sugar Cake, for which I had the recipe but, no picture and it had been bothering me. Well, not for long. :o)

An invite to the cousins came at a great time... for me and hopefully for them too. ;-)  As the usual getting together process goes.... invite... date....and then I ask, "what can I bring?" Fully well knowing and keeping my fingers crossed that no regular main dish be asked.  :p  The reply arrives to the notion that I may bring a box of sugar if I would like and they would be happy. ;-)

My chance had arrived...what better recipe to bring than... Gram's Best Brown Sugar Cake!?

Just a note if you try it. I don't add the extra powdered sugar on top.  It is already sweet enough in my opinion. :)

So, here is the picture...  enjoy!  :)

Time flies when you're having fun!

So, April went by in a flash. Time was spent with family and friends and of course the much awaited arrival of Spring Break!!  I did a little baking (Gram's Best Brown Sugar Cake, Zucchini Bread & Biscottis) during my cousins visit and was happy to have company in the kitchen. :)  Here are a few recipes to share from then...

Here's the Zucchini Bread recipe (thanks to Jen K. for it!).  If you're thinking my kid would never go for zucchini in bread, lest you be assured that you can't really "see" the zucchini in it. And if you choose to use the chocolate chips, well then.... the little specks of green magically disappear! :o) 

3 Eggs, beaten
1 cup Oil
2 cup Sugar
2 tsp Vanilla
2 cups Grated Zucchini

(if you're short on zucchini add grated carrot works just the same)
3 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
2 tsp Cinnamon
2 cups chocolate chips or nuts, or combination of the two

(after making it a few times, I've come to where I seperate the batter into different batches at this point - a handful or two of chocolate chips in one for the kid and just nuts in the other for us, once you make it you'll get an idea for what your family cares for)

Preheat oven to 350 degrees.
Beat eggs. Add oil, sugar, vanilla, and zucchini. Beat with an electric mixer.
Mix flour, soda, baking powder, salt and cinnamon. Add to egg mixture. Beat well and add nuts/chocolate chips.

Bake approximately 1 hour in 2 well greased and floured loaf pans.

I've made them in loaf pans, mini loaf pans and as muffins, they taste any either way.  :) 

Zucchini Walnut Bread

Gram's Best Brown Sugar Cake is a recipe I found sometime ago in a Kraft magazine. It's a moist and delicious party cake.  Unfortunately, it hasn't stayed intact long enough for a worthwhile picture (note to self: next time, picture first, serve later) ;)

Here's the recipe in any case because, if you make it, you will like it even without my picture. ;) Enjoy!

Which brings me to last week. It was a busy week at my house (I guess like all our houses these days!) Spanish presentation, Teacher Appreciation Week, Cinco De Mayo, and mundane household to do lists that were growing!

For my daughter's Spanish presentation she and a friend were studying Venezuela.  She asked if there was something she could take to class so that their classmates could sample Venezuelan food too. And I of course being me said, "well, let me see." :)  So, after a little bit of research and an apparent passing comment from her teacher, it was settled.  I was trying my hand at Arepas, Venezuelan Corncakes. :) 

Here's the recipe I used and it turned out well. We all liked it at home and a couple of kids in class told me they liked them too.  The teacher told me they tasted good and my attempt was good.  ;)  Apparently, they also make them stuffed with cheese. I will have to try that sometime.  :)

You have to use a special cornmeal for it, which of course (after much shop-hopping) I found only at my local Wal-Mart. So, if you'd like to try it, buy the Minsa brand, it worked. :)  Serve them hot!

Venezuelan Arepas

In honor of Cinco De Mayo and my intent to make something different for our meal with a treat (how convienient), we ended up with Mexican food; enchiladas, veggie "oven fries", and dessert. I had been wanting to try these little bite sized yummy cookies for a very long time. This was my opportunity.  ;) 

Mexican Wedding Cookies!! They're delightful; I wonder why I'd waited this long to try them. :) I've got a few ideas for variations and look forward to updating with them soon. In the mean time...allow your mouth to water or try making these! :)

Mexican Wedding Cookies

Happy Baking & Creating!!

Cupcakes & Muffins...Is there a Difference?

Ever wonder if there really is a difference? Cupcakes have generally become known as the "sweeter" of the two, with muffins generally being considered the "healthier" option.  Nowadays though, with the variety of recipes out there, I believe that's highly debatable.  :)

Regardless, these smaller descendants of the whole cake and loaf bread are almost always sure crowd pleasers; at least that's what I've found. And now with the invention of the mini muffin pans they are even smaller and much easier to eat. One could make do with just a napkin in most cases.

Pan liners are available in all sizes, shapes and colors these days so you can pretty much pour any recipe into a cupcake or muffin pan instead.  The adults like them because you can try a couple and not think you're actually eating a whole one ;) and the kids love them because well, anything that looks like a cupcake must be yummy junk food! I personally find them easy to make, serve and clean up.  ;)

Here are a few of my favorites...

I came across a cookbook called Cupcakes from the Cake Doctor at my daughters school book fair a few years ago. It has turned out to be a fabulous purchase for me - if for only one recipe.  Have you ever tried the Sugar Bowl Bakery's Brownies?  You know, the small, almost bite-sized morsels of yummy, chocolate fudge goodness.  :)

Now that your mouth is watering wouldn't you like to create them fresh and warm right at home?

In the following recipe, the Cupcake Doctor does just that. It's as close to the real thing as you can get. :)

Little Fudge Brownie Bites

 - Muffin Pan Liners

(or vegetable spray for the pans)

- 1 package (20oz) Brownie Mix

(Ghirardelli mix is great. If you use a different brand just add an extra 1/2 cup of chocolate chips)

- 1/3 cup Water

- 5 tablespoons Butter, melted

- 1 large Egg

- 1 teaspoon pure Vanilla Extract

- 1/2 cup Semisweet Chocolate Chips

Preheat oven to 350 degrees. Fill mini muffin pans with liners or lightly spray them.  Place brownies mix, water, butter, egg, vanilla, and chocolate chips in a large mixing bowl. Stir to combine for 50 strokes, or until the batter is smooth. Scoop batter into each cup - about three quarters full. Place in oven.

Bake cupcakes until they puff up and edges are crisp but centers still soft, 12-14 minutes. Remove from pans and place on wire rack to cool.

Enjoy!   :) 



Fudge Brownie Bites

 

So, you'll quickly realize that I am a big fan of Trader Joe's.  :) 

A product that they have usually carried in the fall is the Pumpkin Muffin/Bread mix. However,  I think they're carrying it year round now. :)

It makes for a very easy quick muffin. In and out of the oven in less than 20 minutes.  You can't really beat that. If you're looking for a quick bite, make up the recipe on the box. I always add a handful of chopped nuts for an added touch; pecans or walnuts go well.

If you'd like to dress it up a Cream Cheese Frosting would be delicious.  :)

Pecan Pumpkin Muffins

And if you're looking for something on the savory and spicy note, another one of my easy creations is a Jalapeno Cornbread Muffin.

I use the Trader Joe's Cornbread Mix for starters.  To that I add the following ingredients in varying proportions depending on whom I'm baking for. If kids will be eating them too, I make a batch first without the Jalapenos.

Jalapeno Cornbread Muffin

1 Box Trader Joe's Cornbread Mix - follow directions on box

To that add:

Approx. 1/2 - 3/4 cup of Corn kernels
Approx. 1/2 - 3/4 cup of Mexican Blend Cheese
1/4 - 1/2 cup of Chopped Jalapenos - depending on how spicy you would like it

It's quite a forgiving batter so if you prefer it a little more of any it's not going to hurt.
Mix it all up. Pour into lined or unlined but, greased muffin pans.  You could always bake it in an 8x8 greased pan as well, if you are baking in an 8x8 follow directions on box.

For Mini Muffins for: approx. 12-14 minutes
For Muffins for: approx. 15-18 minutes

Let it cool and enjoy!

If you like Brownies...

The most Red Heart, Red Flower, Red Everything day of the year has passed yet again.  Hope you enjoyed it with your loved ones. :)


And another fun weekend for my family; filled with reminders from my daughter that we were signed up to take brownies for her class party and a couple of get-togethers with friends and family.

So, with brownies on my mind, I set out to find a new recipe to try.  As I went through several of my cookbooks looking for that something new and interesting to jump out at me, I came across a recipe for an Oatmeal Brownie.  You may be thinking to yourself, who in their right mind puts oats and brownies together?! Um...apparently the folks at Betty Crocker and me! ;)

Since Oatmeal Walnut Raisin cookies and Oatmeal Pecan Chocolate Chip cookies are always a hit, I thought this layered brownie recipe sounded interesting (oatmeal is healthy, right?) and figured this would be easy to do as well.  My helper :) chopped up some pecans so we added them to the reserved portion of the topping as well. Feel free to omit nuts or use a different one, walnuts or hazelnuts would be nice too.

The recipe that follows is my version, simplified and modified from the original.

Here's what they looked like:

Oatmeal Fudge Layered Brownie

For the crust and topping:

2 1/2 cups Quick Cooking or Regular Oats

3/4 cup All-Purpose Flour

3/4 cup Packed Brown Sugar

1/2 teaspoon Baking Soda

3/4 cup Butter, melted

1 cup Pecans, roughly chopped

Heat the oven to 350 degrees. Grease a 13x9x2 baking pan (or line it with aluminum foil for easy clean up). Mix oats, flour, brown sugar, and baking soda; stir in margarine/butter. Keep aside about 3/4 cup of the oat mixture (and if using, add the nuts to this) to use as the topping. Press the remaining oat mixture into the pan. Bake the crust for about 10 minutes and allow it to cool for 5 minutes.

For the Brownie: 

1 box Ghirardelli Fudge Brownie Mix

(follow directions on box)

Here's a tip.  Ghirardelli Fudge Brownie mix is the bomb!   Although I have tried my hand at making brownies from scratch, there is just some thing about this mix that beats all others.  It is very moist and fudge-like and it's hard to match. So, when I'm in a pinch (and even some times when I'm not) I use this mix.  :)

To assemble the Brownies:  After you have made up the brownie mix according to the box, pour the batter over the baked oatmeal crust. Spread it around and make sure it goes over the entire crust. Top the batter with the reserved oatmeal topping mixture, spreading evenly across.  Put it in the preheated oven to bake for approximately 35 minutes. The top should be a golden brown. Remove from oven and let cool. 

Once it's cool, cut into 1 1/2 inch squares.

It makes enough for a crowd and travels well.  Enjoy!

Blueberries....

Yeah! I finally got to the blueberries in the fridge! We tried to eat them raw (really we did :-)) but, they were just too tart for us. So, I figured it was my best chance to try some thing new.  We recently went to Hobee's for lunch and got a piece of their famous Blueberry Coffee Cake. I felt that it had tasted better in the past and was a little too dry for my liking now. So...what better time to try to create a moister cake than now. :)

I found a recipe on the Food Network site - one of my favorite go-to places. The ratings were great and I learnt a lot from several of the reviewers who left tips after trying it themselves - including adding a Streusel Topping (that was from Emeril's). It baked up nicely, was moist and not too sweet or tart. It's definitely a party sized cake and would make great muffins too!  My daughter didn't care much for the blueberries but, enjoyed the "cake" part.  She asked if maybe we could put some thing else in their place...that's my girl, I thought. ;-)  Maybe we'll try it with chocolate!

Blueberry Streusel Cake

Yikes! January's gone...

But...I'm back, after a few busy weeks which included sick kid, sick me, trip to visit my folks (who are all in Texas now), getting together with friends and remembering old times...it's time to get back in motion. 

February is here! It's still quite cold (Hello? What happened to my beautiful California weather??) and so hot cups of coffee/tea and cozy days at home are much more inviting.  :)

As many of my near and dear know, a hobby I've had for some time now is baking; hence the title of this blog.  Here's the full deal on it, in case you're wondering... it's a combination of the Wii Mii my daughter made for me some time ago, she calls me "Baker Mom" and her love for the Diary of a Wimpy Kid book series!  ;-)

Voila!       There we have it....   "Diary of a Baker Mom"  is born!

So, baking and I have had a long standing relationship.  I've always found it to be fun and it's a wonderful stress reliever for me too.  :)  I have many memories of my mom saying "It's finals time but, you can find Subha making brownies for her friends" - amongst other things. ;-)  I'm not really picky about what type of treat it is and am happy to try new things from scratch as well as semi-homemade.

If you're new to baking and creating and don't know what I mean by "semi-homemade," no worries.  Basically it means using a mix or other prepared ingredients as a base and then adding and incorporating other ingredients to complete the recipe. A simple example would be: purchasing brownie mix, following the directions on the box but, adding nuts or more chocolate chips to the batter before baking. :)

So, happy baking and creating from me to you.  :) 

Here's what I've made recently... Caramel Pecan Cheesecake, Rice Krispie Treats and Zucchini Bread (which is a yummy recipe from a friend of mine, Thanks Jen K.). Now to attack the blueberries I still have in my fridge!!

Caramel Pecan Cheesecake

Rice Krispie Treat

Hope you'll try some thing new too! :)

Until next time...