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.


Apple Walnut Pie

Yep – this is Pi Day. And I actually prepared ahead of time for it. Who knew?  Well, I knew, because there is pretty much no way I’m doing anything in the kitchen on a Monday (groan). D&D_1269

1 cup brown sugar
1/4 cup all-purpose flour
1/2 tsp salt
8 Tbs unsalted butter, melted
2 large eggs, room temperature
2 tsp vanilla
1/2 cup diced Granny Smith apples
1 1/2 cups walnuts, chopped
Butter Pie Crust, chilled and rolled out into a pie plate and chilled again

Preheat oven to 350 degrees. Spray pie pan with cooking spray. Roll out pie dough to 1/8 inch and spread over pie pan tucking excess dough into sides. Crimp around the edges. It is so pretty.

In a bowl, mix together brown sugar, flour, salt, butter, eggs, and vanilla. Fold in apples and walnuts. Pour into pie shell.

Bake until crust is golden and filling is set, 50 – 60 minutes. Let cool before serving a cuple of hours or overnight.

Notes: I kind of did the pie because I had apples and walnuts and the filling was so brown sugar-laden that I could not help myself. It is damn near amazing, and I not one to give fawning praise, but stupid good could apply in this case. I think I will be eating this for breakfast tomorrow – no matter how wrong that seems. Don’t care.

Apple Carrot Muffins – Leap Day

Leap Day – 29 February 2016

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Carrot, Apple, Walnut Muffins

I don’t think there is any Leap Day food, I look at is an extra day to make something in the kitchen. Bake, cook, maybe trying something new.

Yes, I think try something new. But what?

So after the Boy and I made an excellent carrot cake from a recipe from my friend we had some extra grated carrots left and I remembered having recently seen this recipe and thought it looked good. Also nice that I had everything on hand. Bonus! Another breakfast food, at least in my opinion. Carrot, Apples, Walnuts – um, duh.

2 cups all-purpose flour
1 1/4 cup sugar
2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp salt
1 cup canola oil
4 large eggs, room temperature, slightly beaten
1 1/2 cups grated carrots, about 3
1 1/2 cups grated Granny Smith Apple, about 2
1 cup chopped walnuts (or pecans if you can get good ones)

Frosting:
8 ozs cream cheese, softened
4 Tbs unsalted butter, room temperature
1 tsp vanilla
2 cup confectioners’ sugar

Preheat oven to 350 degrees. Find some spiffy cupcake liners (this is a new thing for me). Line cupcake pan with liners.

In a large bowl, sift together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. In a measuring cup, mix together oil and eggs. Break the eggs up. Make a well and add oil and eggs, mix to combine. The add carrots, apples, and walnuts.

Spoon batter into liners, 3/4 full. Bake 20 – 25 minutes or until toothpick comes out clean. Let cool completely.

Beat cream cheese, butter, and vanilla until smooth. Sift in confectioner’s sugar. Apply frosting to cooled cupcakes.

Source: adapted from a recipe at Simply Recipes.

I made these one night and thought I would frost them the next day but I tried one after they had cooled a bit and decided to skip the frosting. They are great with no frosting. Even MotH likes them and that is saying something. I guess if you frost them then you can call them cupcakes. But I’ll stick with the un-frosted muffin. Besides, that way I can eat them for breakfast and feel good about eating carrots, apples, and walnuts …. for breakfast!! Woo Hoo!

Apple Butterscotch Sour Cream Upside Down Cake

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Apple Sour Cream Butterscotch Upside Down Cake

I made this cake on a whim (from Bon Appetit – March 2006) the first time. I mean – longest recipe name, um, ever. But all the component parts sounded really good together. The methodology was different than anything I had ever made and that made it all the more appealing.  Then the Boy went crazy for it – understandable. It was/is slightly amazing. And it has stood the test of time. Let us see how that works – it works like this: 19 March 2006, 22 April 2006, 22 April 2007, 26 April 2008, 24 April 2010, 19 April 2013. 26 November 2015 – all of these at the Boys request. Are we seeing an April – birthday – theme. Yes, yes we are. But it totally makes sense for Thanksgiving – fall & apples.

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup superfine sugar or regular sugar – does not seem to make a difference, and I have done both.
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
1/2 Granny Smith apple, peeled, cored, finely chopped

6 tablespoons (3/4 stick) unsalted butter
1/3 cup packed brown sugar
1/3 cup butterscotch morsels
2 Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices and the other half of the one that went into the batter

Preheat oven to 375°F. Sift flour, baking powder, and salt over a piece of waxed paper. Using mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs, one at a time, and vanilla; beat until blended. Mix in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing the upside down part of apples and butterscotch.

Melt butter in 10-inch-diameter nonstick ovenproof skillet* over medium heat. Add apples and sauté to soften just a bit. Then add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling. Cook until apples are golden, u (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern – if you are really that person – never bothered myself.
Carefully spoon cake batter in dollops on the apples in skillet. Using offset spatula, spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and toothpick inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run plastic knife around edges of cake to loosen. Place large platter over the skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert. Use the courage of your convictions. Serve cake warm. Or at room temperature – it works just as well that way.D&D_1008

*If your nonstick skillet does not have an ovenproof handle, wrapping the handle in two layers of heavy-duty foil. I always do this and it works – and my skillet is only 9.5″ but I kept it just for this recipe. Would not want to disappoint the Boy.