Butter / Egg Usage – December 2016

December started out for me on the 16th. This does not a good month of cooking/baking make. I mean it is December after all, but sometimes after Thanksgiving, you just do the best that you can do. Sad, but true. That and my dishwasher died – serious impediment to doing anything in the kitchen. It is surprising how much so.

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Southern Toffee

16 December 2016 – 12 Tbs / 2 eggs – Chocolate Chip Pretzel Bars

18 December 2016 – 24 Tbs – Southern Toffee 

22 December 2016 – 2 eggs – M&M Cookies

26 December 2016 – 8 Tbs unsalted butter- Chex Mix

26 December 2016 – 16 Tbs / 2 eggs – Sugar Cookies

26 December 2016 – 4 Tbs – Real Macaroni and Cheese

27 December 2016 – 2 Tbs – Sautéed Apples

30 December 2016 – 12 Tbs – Pecan Chocolate Toffee Shortbread Cook’s Country

30 December 2016 – 5 1/3 Tbs – Sausage Cheddar Scallion Biscuit Bread
Eggs = 6

Butter = 83.3 Tbs = 10.4125 sticks – 41.65 ozs – 2.603 pounds.

Eggs = 2 +2 +2 +6 – math is involved. = 12 large eggs.

 

 




Butter / Egg Usage – September 2016

8 September 2016 – Rice Krispie Treats – 3 Tbs – regular plain old rice krispie treats that I love.

9 September 2016 – Brickle Bits of Snicks – 8 Tbs / 2 large eggs – for Chad.

dd_156222 September 2016 – Rice Krispie Treats with brown butter, vanilla, and sea salt – 4 Tbs

23 September 2016 – Apple Cake – 2 large eggs

Sad, sad month of baking/cooking. Sigh. Still damn hot outside. That is our life, but I will be wearing shorts a lot longer than most of you. Just saying.

Apple Cake

It is officially Autumn now – so says the calendar, but where we live that means basically, nothing. Yep nothing. Except the likelihood of a hurricane. No really, hurricanes are most likely to hit in our area in September or October. Thankfully since 2005, we’ve been very fortunate. All that said, it is still hotter than blazes here and what is worse we have had no rain to cool off the afternoons.

So I am trying to force the issue with apple cake. Force the fall to get here sooner by sheer force of will. Apples and cinnamon – I think that equals fall, at least it does for me.

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2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
3/4 tsp salt
1 2/3 cups sugar
2 large eggs, room temperature
1/2 cup unsweetened applesauce
2 Tbs canola oil
1 Tbs vanilla
6 cups peeled and chopped Granny Smith apples (3 apples)

Frosting*
4 ozs cream cheese, room temperature
2 Tbs unsalted butter, room temperature
Pinch of salt
1 tsp vanilla
1 cup confectioner’s sugar

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with cooking spray.

Over a piece of waxed paper, sift together flour, baking soda, cinnamon, and salt. Set aside. This is a thing I do with dry ingredients. It is kind of habit.

In a large bowl, mix together sugar, eggs, applesauce, canola oil, and vanilla. Stir in flour mixture. Fold in apples.

Pour into prepared pan. Bake 30 – 40 minutes, roatating the pan half the way through, until a toothpick comes out clean.

For Frosting: In a stand mixer, beat together cream cheese, butter, salt and vanilla until smooth. Sift in confectioner’s sugar, but add more confectioner’s sugar as needed. Spread over completely cooled cake.

* I did not make the frosting because I wanted to try the cake on its own first. We decided that it was really good with no frosting. Maybe next time I will bake the cake, cool, and turn it out and cut in half and frost half and leave the other plain.

Butter Usage – by month – March 2016

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Meyer Lemon Bars

8 March – 16 Tbs – Raisin Walnut Oatmeal Cookies

11 March – 6 Tbs – Guinness Brownies

11 March – 16 Tbs – Pie Crust

12 March – 8 Tbs – Apple Walnut Pie

20 March – 13.5 Tbs – Walnut Muffins

24 March – 11 Tbs – White Chocolate Chip Cranberry Pecan Oatmeal Cookies

25 March – 16 Tbs – Meyer Lemon Bars

86.5 = 10.8125 sticks = 43.25 ounces = 2.703125 pounds

Not embarrassing, to say the least – in the butter use department. And I have to say that butter pie crust was so amazingly good. Now I am feeling slightly guilty about knowing the source for it. Will dig through lots of papers to figure it out.

Egg Usage – by month – March 2016

D&D_12468 March – 2 – Raisin Walnut Oatmeal Cookies

11 March – 4 – Guinness Brownies 

12 March – 2 – Apple Walnut Pie

20 March – 2 – Walnut Muffins

24 March – 2 – White Chocolate Cranberry Pecan Oatmeal Cookies

25 March – 5 – Meyer Lemon Bars

26 March – 1 – Lemon Buttermilk Cake with Lemon Glaze

27 March – 3 – Savory Herb Muffins

28 March – 2 – Basil Mozzarella Sun-dried Tomato Bread

23 eggs @ .33 per egg. $7.59.

Egg Usage – by month – (February 2016)

What shall I decide to represent the February Egg Usage, not sure what will work. But these are great sugar cookies that I have been making them for donkey’s years and now I have Mardi Gras Cookie Cutters. Cool.  Thank you King Arthur Flour. I really hope March is better, but that is just me. Damn Mardi Gras came too early. So strange. D&D_1180

February 4 – 2 – Chocolate Chip Walnut Blondies

February 5 – 2 – Sugar Cookies

February 20 – 2 – Oatmeal Pecan Toffee Cookies

February 24 – 3 – Carrot Cake

February 27 – 2 – White Chocolate Macadamia Nut Cookies

February 29 – 4 – Apple Carrot Cupcakes

Apparently I need to add this up and do some math – ugh.

15 eggs @ .33 each = $4.95. I can do better.

January – March 2016 – Food “Holidays” Recap

Super Bowl – February 7

Spiced Pecans * Roast Beef Horseradish Sandwich * Bacon-wrapped Fruit Bites * Buffalo Rolls * Proscuitto Fontina Pinwheels * Sun-dried Tomato Pesto Torte *

Mardi Gras Pot Luck – February 9

Mardi Gras Sugar Cookies *  Sun-dried Tomato Pesto Torte *

Margarita Day – February 22

Leap Day – February 29

Apple Carrot Cupcakes *

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Apple Carrot Muffins – slightly amazing. And, no. I’m not bragging.

Pi Day – March 14

Apple Walnut Pie *

Butter Pie Crust *

St Patrick’s Day – March 17

Guinness Brownies *

Easter – March 27

Not sure yet, but I have a few days to sort it out. Yikes.