Christmas 2015 Baking

Christmas 2015

This year we hosted Christmas.  We had people over on Christmas Eve, Christmas Day, and the Second Day of Christmas (26th)

Also, along with hosting Christmas I baked a lot of stuff as presents for people.

The week from December 13-19, I baked stuff that could be frozen.

I made two pumpkin breads, two chocolate chip pumpkin breads, two coffee cakes - one plain and one blueberry, a banana cream pie, and two batches of Springerle cookies.

I froze everything except the Springerle cookies.  I looked up on ehow.com on how to freeze pumpkin bread and banana cream pie.

The coffee cake recipe from Cook's Illustrated explained how to freeze it.  The coffee cakes were presents for my mom.

One regular pumpkin bread and one chocolate chip pumpkin bread were presents for Trisha's brother.  

The banana cream pie, one pumpkin bread, and one chocolate chip pumpkin bread were for guests and remained in the freezer until needed.

I made a test batch of Springerle cookies that Trish took into work.  The other batch was a present for my dad.  These obviously were not frozen but can be made well in advance.  

On Monday the 21st, I made a Key Lime pie from the Betty Crocker cookbook.  This was my first time making a Key Lime Pie.  I didn't use enough lime and no one could taste the lime.  I am now on the hunt for some real Key Lime juice for baking.

I baked some Christmas cookies for our garbage collectors.

I finished baking the second batch of Springerle cookies.

On Tuesday the 22nd, I made mini-pumpkin pies, two batches of Homemade Honey Wheat bread, and two batches of cornbread for the cornbread stuffing.  The cornbread could sit out for a couple days according to the recipe before finishing the stuffing.

On Wednesday the 23rd, I made a pecan pie, peeled the potatoes, and peeled the sweet potatoes.  We let these soak in water overnight in the refrigerator.  This is a trick Trish told me about from working in the high school kitchen.  Trish and the kids made more Christmas cookies for guests, and I prepared a slow cooker breakfast.  I put all the ingredients in the crockpot the night before and it was ready the next morning.  This way I didn't have to make breakfast when I was preparing for guests.

On Thursday the 24th, Christmas Eve, we had the slow cooker breakfast for breakfast, and then I made the mashed potatoes, the mashed sweet potatoes, the Broccoli Cheese Casserole, and the Cornbread stuffing.

On Wednesday the 25th, Christmas Day, I made more mashed potatoes, more mashed sweet potatoes, another broccoli cheese casserole, and some more homemade bread as presents for Trisha's grandparents.

On Thursday the 26th, I went to the store, reloaded, and started baking.  I made more mini-pumpkin pies, mini-pecan pies, mashed potatoes, and the second cornbread stuffing.

So, what went wrong - 
The Key Lime Pie wasn't strong enough.
The first Pecan Pie I made was a bit runny and people ate it more like a pecan cobbler.
The cornbread stuffing I used turkey breakfast sausage.  It was still good but next time I'll make it with regular turkey meat.  
For the slow cooker breakfast, it used hashbrowns.  We bought hashbrowns.  I tossed them in the freezer.  When I pulled them out to use them, they were obviously frozen solid and the package specifically said "Do not freeze".  So, at 10:15pm, I'm going to Meijer to buy more hashbrowns.

Other than that, everything went well.  Everyone enjoyed the food, the company, and the presents.  As much baking as I did, I do like baking, but in the years that we host, we're always like, 'wow, it's a lot of work to host'.  Then the years we travel to other people's homes for Christmas, we're like, 'wow, it's a lot of work to travel, and pack the kids and presents.'  So, it's a lot of fun either way with some effort but it is well worth it.

The recipes that I have on my blog are:

Homemade Honey-Wheat Bread

http://marksbakingadventures.blogspot.com/2015/11/honey-whole-wheat-bread.html

Springerle Cookies

http://marksbakingadventures.blogspot.com/2015/12/springerle-cookies.html

Cornbread
http://marksbakingadventures.blogspot.com/2015/12/cornbread.html

Cornbread stuffing

http://marksbakingadventures.blogspot.com/2015/12/cornbread-stuffing.html

Breakfast Casserole
http://marksbakingadventures.blogspot.com/2015/12/slow-cooker-breakfast.html

Mini pecan or pumpkin pies

http://marksbakingadventures.blogspot.com/2015/12/mini-pecan-pies-and-mini-pumpkin-pies.html

Broccoli Cheese Casserole

http://marksbakingadventures.blogspot.com/2014/12/broccoli-and-cheese-casserole.html

I did not add recipes for mashed potatoes, mashed sweet potatoes, or the Key Lime Pie.  The mashed potatoes and mashed sweet potatoes can be found in just about any cookbook.  I happen to use the recipes in the Betty Crocker cookbook.  The Key Lime Pie is probably one of the easiest recipes to make - the trick is actually finding Key Lime juice.  May need to pick some up next time I'm in Florida if I can't find any locally.

Springerle Cookies

Springerle Cookies

Please read through the entire recipe before proceeding.  

This recipe can actually take anywhere from a couple days to a couple weeks before the cookies are done.

Ingredients:

4 eggs
2 cups sugar
1/2 to 1 teaspoon anise extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

You will also need a springerle rolling pin

Instructions:

1.  In large bowl, beat eggs on high for 3-4 minutes until very thick.
2.  Gradually beat in sugar.
3.  Beat sugar-egg mix for another 15 minutes - on high.
4.  Beat in anise extract - 30 seconds.
5.  Add flour, baking soda, and salt.
6.  Mix well.  (you can try beating in the flour mix until it becomes difficult to do so and then just mix well).
7.  Cover with plastic wrap
8.  Refrigerate for at least 1 hour; you can let it refrigerate overnight.
9.  On well-floured surface, with regular rolling pin, roll dough into a rectangle.  
9a.  The width should be the same as the springerle rolling pin. 
9b.  The length should be about 11-12 inches.
9c.  It should be about 1/2 inch thick
10.  Coat springerle rolling pin with lots and lots of flour.
11.  Using springerle rolling pin, roll designs into dough.
You may need to press hard.
12.  Cut cookies along design lines.
13.  Lightly grease two cookie sheets
14.  Place cut cookies on greased cookie sheets.
15.  Cover with cloth and let stand in cool place overnight.
16.  Heat oven to 375 degrees.
17.  Place cookies in ovent.
18.  Immediately decrease oven temperature to 300 degrees.
19.  Bake 20-25 minutes or until set but not brown.
20.  Immediately remove cookies from cookie sheets.
21.  Store in tightly covered container.
22.  Cookies can be served after 8 hours but are better if stored for several weeks before serving.


Mark's Story - 
Springerle cookies are my dad's favorite cookies.  Several years ago, Trish got the recipe from my mom and made some as a Christmas present for my dad.  Trish will every now and then make these for my dad as a present.  This year, I was going to make these.  How hard could it be??

Attempt #1 - After beating the ingredients for nearly twenty minutes, I put the dough in the refrigerator.  Then I went to a school meeting.  When I got home I was too tired to work with it and let it sit overnight.  The next day, the dough I thought was too hard to work with, so I threw it away and started over.

Attempt #2 - This time I let the dough sit in the refrigerator for one hour and then rolled it out in the rectangle, then I used the springerle rolling pin on the dough.  It stuck the pin and came up a gooey mess.  It couldn't be salvaged.  I tossed the dough mix.

Attempt #3 - I beat the eggs.  I beat the egg-sugar mix for 15 minutes.  I beat in half the flour and then mixed the rest in really well.  I placed it in the refrigerator and let it there overnight.  The next day, I pulled it out.  It was difficult to work with at first, but then as I pressed and rolled it, I finally got it into a rectangle.  Then Trish told me the secret is to thoroughly cover the springerle rolling pin with flour.  So, I covered the springerle rolling pin with lots and lots and lots of flour.  Then I took the springerle rolling pin and pressed it hard into the cold dough mix.  This actually worked.  I cut along the lines and placed the cookies on the greased sheets and let those sit overnight.  Baked them the next day.  Placed in air tight container and let sit overnight again.

Mini-Pecan Pies and Mini-Pumpkin Pies

Mini-Pecan Pies and Mini-Pumpkin Pies

Ingredients:
2  9" pie shells
Your favorite Pumpkin Pie batter or your favorite Pecan Pie batter

Instructions - 
1.  Make your favorite Pumpkin Pie batter or your favorite Pecan Pie batter.
2.  Grease a 12 muffin/cupcake pan
3.  Cut 4 inch circles into the pie crusts
4.  Place the 4 inch pie pieces into muffin pan.
5.  Fill the pie dough lined muffin pan with the prepared batter  - 3/4 to almost full.
6.  Bake at 375 for 30-40 minutes.  The pumpkin batter may take 10-15 minutes longer.  For the pumpkin batter, a toothpick inserted should come out clean.

Mark's Story - 
Christmas 2015 - we hosted Christmas this year.  Everything I baked is documented in a separate blog.  These were some of everyone's favorites.  It's great because it actually serves more people than a traditional pie and it's portion control, and when everyone has had too much too eat, these smaller desserts are a perfect for everyone to eat after opening presents and people have some room for a small dessert.

Cornbread Stuffing

Cornbread Stuffing

Please read through entire recipe before proceeding.

Part 1 - Cornbread

Ingredients:

2 2/3 cups milk
1/2 cup vegetable oil
4 large eggs
2 cups cornmeal (yellow)
4 teaspoons baking powder
1 teaspoon salt

Instructions:

1.  Grease a 13x9 casserole dish
2.  Pre-heat oven to 375 degrees
3.  Whisk together the milk, eggs, and vegetable oil
4.  In a separate large bowl, combine cornmeal, flour, baking powder, and salt
5.  Pour the batter into the prepared 13x9 casserole dish
6.  Bake for 30 minutes or until a toothpick inserted comes out clean

The cornbread can sit out for 1-2 days at room temperature to stale it slightly.  This can be done rather than following steps 7-10.

7.  Cool in pan on wire rack for 2 hours.
8. Reduce oven to 250 degrees
9.  Divide cornbread between two rimmed baking sheets and bake until dry, stir occassionally - 50 minutes to 1 hour.
10.  Let cool for about 30 minutes

Part 2 - The Stuffing

Ingredients:

1 1/2 pounds turkey meat
2 onions, chopped fine
6 tablespoons unsalted butter
4 garlic cloves
1 teaspoon ground sage
1 teaspoon dried thyme
3 1/2 cups chicken broth
1 cup half and half
4 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper (optional)

Instructions:

1.  In a large frying pan, cook turkey meat.
2.  Remove turkey meat into a separate bowl and leave turkey juice in frying pan
3.  Add onions and 2 tablespoons pepper.
4.  Cook over medium-high heat for about 5 minutes
5.  Stir in garlic, sage, and thyme and cook until fragrant - about 30 seconds.
6.  Stir in chicken broth.
7.  Remove from heat and let cool for 5 minutes.
8.  In a large bowl, whisk half-half, eggs, salt, and cayenne (optional).
9.  Slowly whisk in warm broth mixture until incorporated.
10.  Grease a 13x9 casserole dish
11.  Pre-heat oven to 375 degrees
12.  Crumble all the cornbread into the greased casserole dish
13.  Mixed the cooked turkey meat into the cornbread
14.  Pour the broth mixture over the cornbread-turkey meat
15.  Let mixture soak for 20 minutes - stir occasionally
16.  Bake for 30 - 40 minutes.
17.  Let cool for 15 minutes
18.  Enjoy.

Mark's Story
Christmas 2015, we are hosting Christmas.  We are having people over on Christmas Eve, Christmas Day, and the Second Day of Christmas.  I pre-made two cornbreads.  I made the first batch of stuffing for the guests on Christmas Eve and had enough leftover for guests on Christmas Day.  I made the second batch on the 26th.  The first batch I used garlic powder.  The second batch I used actual garlic cloves.  Trish and I really liked it.  Although both batches I made it with turkey sausage.  When I make this next time, I will use regular turkey meat.



Editors at America's Test Kitchen.  (2014).  The New Family Cookbook, pp. 176-178.  Brookline, MA.  America's Test Kitchen.

Cornbread

Cornbread

Ingredients:

2 2/3 cups milk
1/2 cup vegetable oil
4 large eggs
2 cups cornmeal (yellow)
4 teaspoons baking powder
1 teaspoon salt

Instructions:

1.  Grease a 13x9 casserole dish
2.  Pre-heat oven to 375 degrees
3.  Whisk together the milk, eggs, and vegetable oil
4.  In a separate large bowl, combine cornmeal, flour, baking powder, and salt
5.  Pour the batter into the prepared 13x9 casserole dish
6.  Bake for 30 minutes or until a toothpick inserted comes out clean
7.  Enjoy.

Mark's Story - 
Christmas 2015, we are hosting Christmas.  I found a recipe for a Cornbread Stuffing that I wanted to try.  The first step though was to make the cornbread.  So, thanks to America's Test Kitchen Cornbread Stuffing recipe, I now have a decent recipe for cornbread.

If making the Cornbread Stuffing, you will need this recipe.  I have included this recipe with the Cornbread Stuffing recipe as well.

Editors at America's Test Kitchen.  (2014).  The New Family Cookbook, pp. 176-178.  Brookline, MA.  America's Test Kitchen.

Slow Cooker Breakfast

Slow Cooker Breakfast - Hashbrowns, Turkey Sausage, and Eggs

Serves 8-10

Ingredients:

1 pound turkey sausage

32 ounces hashbrowns (refrigerated not frozen)

1 1/2 cup shredded Cheddar cheese

1 dozen eggs

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions:

1.  In frying pan, cook turkey sausage

2.  Spray crockpot with vegetable spray or use a crockpot liner

3.  Place 1/3 of hashbrowns in crockpot

4.  Layer 1/3 with turkey sausage

5.  Layer with 1/3 cheese

6.  Repeat layers two more times

7.  In a separate bowl, beat eggs, milk, and seasonings.

8.  Pour into crockpot

9.  Cover and cook for 8-10 hours.

Mark's Story - 

Christmas 2015 - we are hosting Christmas.  Christmas Eve we were having guests over for lunch.  I found this recipe in a slow cooker recipe book I got from Cracker Barrel.  I decided to make this so that breakfast would be ready for everyone in the morning and I could focus on getting ready for the festivities later that day.

So, the 23rd, I'm putting everything in the crockpot, I get the hashbrowns out of the freezer - these should have been in the refrigerator and not the freezer.  At 10:15pm at night, I'm going to the grocery story to buy more hashbrowns.

So, I liked it.  Trish liked it.  Abby tried it and she did not like it.  I used a garlic and herb hashbrowns.  I'm thinking she would have liked to better with plain hashbrowns which is what I'll try next time.

The original recipe said to use 6-8 slices of bacon rather than the 1 pound turkey sausage.  I like turkey sausage so I made that substitution.

Bibliography:

Ott, A.  (2013).  Slow Cooking All Year 'Round.  Columbus, Ohio.  Gooseberry Patch.

Honey Whole Wheat Bread

Honey-Whole Wheat Bread

Ingredients:

3 cups whole wheat flour

1/3 cup honey

1/4 cup shortening

1 tablespoon salt

2 packages  regular or quick dry yeast

2 1/4 cups very warm water (120-130 degrees)

3 to 4 cups bread flour

Butter - melted - 1-2 tablespoons for step 19 and 1-2 tablespoons for step 23

Instructions:

1.  Mix whole wheat flour, honey, shortening, salt, and yeast in large bowl.
2.  Add warm water.

3.  Beat with electric mixer on low speed 1 minute - scraping bowl as necessary.

4.  Beat with electric mixer on medium speed for 2 minutes.

5.  Using a plastic spatula, stir in bread flour - 1 cup at a time.  This will make dough easy to handle.

6.  Place dough on lightly floured surface.

7.  Knead about 10 minutes or until dough is smooth and springy.

8.  Place dough in large bowl greased with shortening, turning dough to grease all sides.

9.  Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until double.

10.  Dough is ready if indentation remains when touched.

11.  Grease bottoms and sides of 2 loaf pans (8.5 x 4.5 or 9 x 5)

12.  Gently push dough with fist to deflate.

13.  Divide dough in half.

14.  Flatten each half with hands or rolling pin into 18 x 9 inch rectangle on lightly floured surface.

15.  Roll dough tightly, beginning at 9 inch side.  Press thumbs to seal after each turn.

16.  Pinch edge of dough into roll to seal.

17.  Press each end with side of hand and fold the ends of the loaves over the top to seal the ends.

18.  Place seam side down in pan.

19.  Brush loaves lightly with butter.

20.  Cover loosely with plastic wrap.

21.  Let rise in warm place for 35-50 minutes.

22.  Bake at 375 degrees for 40 to 45 minutes - loaves should be deep golden brown and sound hollow when tapped.

23.  Brush top of loaves with more butter.

24.  Let cool.

25.  Enjoy!!!

Mark's Notes - 

I put this in the oven for 45 minutes, and that was almost too long.  It didn't burn, but it was a little darker than I wanted.  Next time, I'll go with the 40 minutes.

Mark's Story - 

It had been forever since I had baked homemade bread.  I came across this recipe in the Betty Crocker Cookbook.  Lately, I've been baking lots of stuff with honey.

This recipe turned out really well.  Abby loved it.  Trisha's grandparents came up to visit and they loved it.

Sweet Potato-Pecan Casserole

Sweet Potato-Pecan Casserole

Ingredients:
3 1/2 pounds sweet potatoes (about 5 medium)
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon - 1/2 teaspoon in step 8, 1/2 teaspoon in step 10.
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup finely chopped pecans

Instructions:
1.  Fill a 2 quart pot with water and bring to a boil.
2.  Once water is at a boil, place sweet potatoes in the pot.
3.  Cover and let simmer for 25-30 minutes.
4.  Drain water and place sweet potatoes on paper towel to cool for 10-15 minutes.
5.  Peel sweet potatoes.
6.  Place peeled sweet potatoes in a large bowl.
7.  Using a potato masher, mash the sweet potatoes.
8.  Add honey, egg, 1/2 teaspoon, cinnamon, nutmeg, and ginger, and salt.
9.  Mix until smooth - by hand or electric mixer.
10.  For the Topping Mix - mix the sugar, remaining 1/2 teaspoon cinnamon, and 1/3 cup finely chopped pecans in a small bowl.
11.  Add the sweet potato mix to a 8in. or 9in. baking dish.
12.  Spread the topping mix over the sweet potato mix.
13.  Bake at 350 degrees for 40-45 minutes
14.  Enjoy.

Mark's Story - 
Trish loves sweet potatoes.  I just read an article that sweet potatoes, or any orange vegetable, could help control allergies.  Trish also has allergies.  So, I went looking for more sweet potato recipes.  I found this on the Food Network.

Here is the original recipe.  
http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-pecan-casserole-recipe.html

I changed it slightly by boiling the sweet potatoes first, then peeling, then mashing.  Something I learned from the Betty Crocker cookbook for how to mash sweet potatoes.  If the sweet potatoes won't mash.  Toss the peeled sweet potatoes in the microwave for 5 minutes.  They should mash then.

List of Mark's Baking Adventure Blogs

List of Mark's Baking Adventure Blogs

Welcome to Mark's Baking Adventures - August 2012

http://marksbakingadventures.blogspot.com/2012/08/ welcome-to-marks-baking-adventures.html

Mark's Kitchen Rules - August 2012

http://marksbakingadventures.blogspot.com /2012/08/marks-kitchen-rules.html

Blueberry Banana Bread - August 2012

http://marksbakingadventures.blogspot.com /2012/08/blueberry-banana-bread.html

Ultimate Banana Bread - August 2012

http://marksbakingadventures.blogspot.com /2012/08/ultimate-banana-bread.html

Homemade Chocolate Hazelnut Spread (nutella) - August 2012

http://marksbakingadventures.blogspot.com /2012/08/homemade-chocolate-hazelnut-spread.html

Really Good French Toast - August 2012

http://marksbakingadventures.blogspot.com /2012/08/really-good-french-toast.html

Berry Fool - August 2012

http://marksbakingadventures.blogspot.com /2012/08/berry-fool.html

Cooking Music - August 2012

http://marksbakingadventures.blogspot.com /2012/08/cooking-music.html

French Toast Casserole - August 2012

http://marksbakingadventures.blogspot.com/2012/08/french-toast-casserole.html

Almond Butter Dark Chocolate Chip Cookies - August 2012

http://marksbakingadventures.blogspot.com /2012/08/almond-butter-dark-chocolate-chip.html

Hazelnut Chocolate Truffles - August 2012

http://marksbakingadventures.blogspot.com /2012/08/hazelnut-chocolate-truffles.html

Zucchini Bread - September 2012

http://marksbakingadventures.blogspot.com/2012/09/zucchini-bread.html

Really Good Pumpkin Bread - September 2012

http://marksbakingadventures.blogspot.com /2012/09/really-good-pumpkin-bread.html

Less is More:  Cook's Illustrated Lighter Brownies - October 2012

http://marksbakingadventures.blogspot.com /2012/10/less-is-more-cooks-illustrated-lighter.html

Peanut Butter and Dark Chocolate Fudge - October 2012

http://marksbakingadventures.blogspot.com /2012/10/peanut-butter-and-dark-chocolate-fudge.html

Atlantic Salmon with Pomegranate-Balsmic Vinegar - October 2012

http://marksbakingadventures.blogspot.com /2012/10/atlantic-salmon-with-pomegranate.html

Apple-Cranberry Pie - January 2013

http://marksbakingadventures.blogspot.com /2013/01/apple-cranberry-pie-by-cooks-illustrated.html

Cinnamon Raisin French Toast - March 2013

http://marksbakingadventures.blogspot.com /2013/03/cinnamon-raisin-french-toast-by-panera.html

Mexican Chocolate Fudge - March 2013

http://marksbakingadventures.blogspot.com /2013/03/mexican-chocolate-fudge.html

Herb Crusted Salmon - April 2013

http://marksbakingadventures.blogspot.com/2013/04/cooks-illustrated-herb-crusted-salmon.html

Banana Bread Brownies - May 2013

http://marksbakingadventures.blogspot.com /2013/05/banana-bread-brownies.html

Mother's Day Cheese Omelet - May 2013

http://marksbakingadventures.blogspot.com/2013/05/mothers-day-cheese-omelet.html

Texas Style Blueberry Cobbler - May 2013

http://marksbakingadventures.blogspot.com/2013/05/cooks-country-texas-style-blueberry.html

Purple Monstrosity - May 2013

http://marksbakingadventures.blogspot.com /2013/05/purple-monstrosity.html

Blueberry-Peach Cobbler - July 2013

http://marksbakingadventures.blogspot.com /2014/09/blueberry-peach-cobbler.html

Cook's Illustrated Perfect Chocolate Chip Cookies - September 2013

http://marksbakingadventures.blogspot.com /2013/09/cooks-illustrated-perfect-chocolate.html

Cook's Illustrated Pumpkin Pie - September 2013

http://marksbakingadventures.blogspot.com /2013/09/cooks-illustrated-pumpkin-pie.html

Whole Wheat Pancakes - January 2014

http://marksbakingadventures.blogspot.com /2014/01/whole-wheat-pancakes.html

Banana Bread - Honey and Apple Sauce - March 2014

http://marksbakingadventures.blogspot.com /2014/03/banana-bread-honey-and-apple-sauce.html

Ratatouille - April 2014

http://marksbakingadventures.blogspot.com /2014/04/ratatouille.html

Sweet Potato Pie - April 2014

http://marksbakingadventures.blogspot.com /2014/04/sweet-potato-pie.html

Blueberry Buckle - May 2014

http://marksbakingadventures.blogspot.com /2014/05/blueberry-buckle.html

Carrot Soup - June 2014

http://marksbakingadventures.blogspot.com /2014/06/carrot-soup.html

Rubik's Cube and Mark's Baking Adventures - June 2014

http://marksbakingadventures.blogspot.com /2014/06/rubiks-cube-and-marks-baking-adventures.html

Cinnamon Swirl Rolls - July 2014

http://marksbakingadventures.blogspot.com /2014/07/cinnamon-swirl-rolls.html

Cinnamon Swirl Biscuits - July 2014

http://marksbakingadventures.blogspot.com /2014/07/cinnamon-roll-biscuits-from-next-great.html

Fritata - July 2014

http://marksbakingadventures.blogspot.com /2014/07/fritta.html

Miriam's Banana Muffins - July 2014

http://marksbakingadventures.blogspot.com /2014/07/miriams-banana-muffins.html

Abby's White Chocolate Chip Muffins - July 2014

http://marksbakingadventures.blogspot.com /2014/07/abbys-white-chocolate-chip-muffins.html

Black Forest Parfaits - July 2014

http://marksbakingadventures.blogspot.com /2014/07/black-forest-parfaits.html

Blueberry Grunt - Cook's Country - August 2014

http://marksbakingadventures.blogspot.com /2014/08/blueberry-grunt-cooks-country.html

Blueberry Peach Cobbler - September 2014

http://marksbakingadventures.blogspot.com /2014/09/blueberry-peach-cobbler.html

Chocolate Chip Pumpkin Bread - October 2014

http://marksbakingadventures.blogspot.com /2014/10/chocolate-chip-pumpkin-bread.html

Blueberry-Pineapple Buckle - October 2014

http://marksbakingadventures.blogspot.com /2014/10/blueberry-pineapple-buckle.html

Upside Down Pineapple Cake - November 2014

http://marksbakingadventures.blogspot.com /2014/11/upside-down-pineapple-cake.html

Broccoli Cheese Casserole - December 2014

http://marksbakingadventures.blogspot.com /2014/12/broccoli-and-cheese-casserole.html

Breakfast Casserole - December 2014

http://marksbakingadventures.blogspot.com /2014/12/breakfast-casserole.html

Thanksgiving Day Baking - December 2014

http://marksbakingadventures.blogspot.com /2014/12/thanksgiving-day-baking.html

Banana Cream Pie - March 2015

http://marksbakingadventures.blogspot.com /2015/03/banana-cream-pie.html

Mouse-tacular Chocolate Cookies - April 2015

http://marksbakingadventures.blogspot.com /2015/04/mouse-tacular-chocolate-chip-cookies.html

Grilled Mediterranean Tuna Steaks - June 2015

http://marksbakingadventures.blogspot.com /2015/06/grilled-mediterranean-tuna-steaks.html

Apple Scones - Ocoteber 2015

http://marksbakingadventures.blogspot.com /2015/10/apple-scones.html

Pumpkin-Blueberry Bread - October 2015

http://marksbakingadventures.blogspot.com /2015/10/pumpkin-blueberry-bread.html Sweet Potato-Pecan Casserole http://marksbakingadventures.blogspot.com /2015/11/sweet-potato-pecan-casserole.html Honey-Whole Wheat Bread http://marksbakingadventures.blogspot.com /2015/11/honey-whole-wheat-bread.html Slow Cooker Breakfast http://marksbakingadventures.blogspot.com /2015/12/slow-cooker-breakfast.html Cornbread http://marksbakingadventures.blogspot.com /2015/12/cornbread.html Cornbread Stuffing http://marksbakingadventures.blogspot.com /2015/12/cornbread-stuffing.html Mini Pecan or Pumpkin Pies http://marksbakingadventures.blogspot.com /2015/12/mini-pecan-pies-and-mini-pumpkin-pies.html Springerle Cookies http://marksbakingadventures.blogspot.com /2015/12/springerle-cookies.html Christmas 2015 http://marksbakingadventures.blogspot.com /2015/12/christmas-2015-baking.html Mark's Story - As I've been blogging, the index at the left panel lists blogs by when they are published.  I cannot figure out how to get a full list of all the blogs so I do not need to click on each year and month to figure out what is posted.  Also, the search feature does not always work the way I think it should work.  And so I came up with this list of my blogs for anyone to browse through.  I will keep this updated as I add more blogs.  Jesus loves you!!  Enjoy!!

Pumpkin-Blueberry Bread

Blueberry-Pumpkin Bread - 

This is essentially an update to my Chocolate Chip-Pumpkin Bread.

http://marksbakingadventures.blogspot.com/2014/10/chocolate-chip-pumpkin-bread.html

1.  Use 1 cup of blueberries rather than chocolate chips.
2.  If using frozen blueberries, microwave blueberries for 20 seconds.

When pumpkins are in season, it may be more difficult to find fresh blueberries, and may need to use frozen blueberries.

I love blueberries.  I love blueberry-banana bread.  I'd thought I'd try it with the pumpkin bread and see how it turned out.  

It was really good.  It blended nicely.  Abby really liked it.  She prefers it over the regular pumpkin bread.

Enjoy!!

Apple Scones

Apple Scones

Ingredients - 

2 cups all purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

3 tablespoons butter

1/4 cup granulated sugar

1 cup minced apples without skin

1 egg beaten

2/3 cup milk

2 tablespoons butter (for topping)

2 tablespoons sugar (for topping)

1.  Pre-heat oven to 450 degrees

2.  Sift together flour, salt, and baking powder

3.  Cut in butter

4.  Add the sugar and minced apples

5.  Mix in the egg and milk to make a soft dough

6.  Stir ingredients until well mixed

7.  Grease an 8x8 baking pan

8.  Spread batter in greased 8x12 pan (an 8x8 pan also works)

9.  Bake for 20-25 minutes

10.  When done, spread the 2 tablespoons butter and 2 tablespoons sugar over the top.

11.  Cut into 2 inch squares.  

12.  Enjoy.  

Mark's Notes - 

The original recipe calls for an 8x12 pan.  I used an 8x8 pan and it turned out well.

I ran out of butter and sugar for the topping.  Other than that it was good.  The trick to scones is to not overmix the batter.

Mark's Story - 

Miriam came home from school with her school newspaper - Kid's World News.  It has kid friendly recipes in the "Cookin Fun" section.  There was a recipe for Apple Scones that Miriam wanted me to make, and so I made them.

"Apple Scones."  Kid's World News September 2015:  9.  Print.

Grilled Mediterranean Tuna Steaks

Grilled Mediterranean Tuna Steaks

Ingredients:

4 tuna steaks (5-7 ounces)

1 medium tomato, chopped (3/4 cup to 1 cup)
2-4 tablespoons olives

1/4 cup crumbled feta cheese

3 tablespoons chopped fresh basil or oregano leaves (or 3 teaspoons dried basil or oregano)

1/4 cup olive oil

1/2 teaspoon garlic salt

1/4 teaspoon pepper

Instructions:

1.  In medium bowl, toss tomato, feta cheese, olives, and only 1 tablespoon or the basil (or oregano).

2.  Cover and refrigerate until ready to serve

3.  In small bowl, mix the remaining 2 tablespoons basil (or oregano), the olive oil, garlic salt, and pepper.

4.  Spray the grill with cooking spray and heat to medium-high.

5.  Brush the oil mixture over the tuna

6.  Grill tuna uncovered for 5-10 minutes (depending on thickness)

7.  Turn the tuna on the grill.

8.  Brush tuna with any remaining oil mixture.

9.  Grill tuna 10-15 minutes (depending on thickness), or until tuna flakes easily with a fork.  (Flake is a bite size portion of tuna that comes off easily from the steak).

10.  Top each tuna with the tomato mixture.

11.  Enjoy.

Mark's Notes:

This recipe is from the Betty Crocker iphone app.

The original recipe is for 4 tuna steaks.  When I made this, I made 5 tuna steaks.  That is why I needed a whole tomato.  For the other ingredients, I just added a little more for each ingredient like approximately 1/8 more feta cheese, 1/8 more oregano, 1/8 more olive oil, 1/8 more garlic salt, and 1/8 more pepper.

I used dried oregano rather than basil.

I didn't know what a "flake" was in the recip until I actually cooked it and a "flake" did come off easily with a fork.

Mark's Story:

Back in May, for Mother's Day, I made a herb-salmon dinner for my mom.  My dad gave me a newspaper clipping for a tuna recipe.  I thanked him.  I studied the recipe when I got home.  I wasn't familiar with the ingredients on the list.  So, I researched a simpler tuna steak recipe to make for my dad on Father's Day.

My parents were staying with my brothers so I went over there and made dinner.  I used my George Foreman electric indoor/outdoor grill.  That worked very well.  It's very portable, can grill a lot, and very easy to use - no charcoal or propane to mess with.

It took me 15 minutes or so to prepare all the ingredients.  It took another 25 minutes to grill the tuna.  It turned out really well.

I've never cooked tuna steaks before.  When I bought them, I was hoping that 25 minutes would be long enough to cook them through, and it was.  I was joking with my brother that he should have the pizza delivery on speed dial in case something went terribly wrong.  It turned out really really nice.  The aromas that filled the kitchen added to the entire ambiance of this dinner.

My brother made a side of rice and vegetables to go with this.

For dessert, for Father's Day, I made a Black Forest Cherry Parfait - this can be found elsewhere on my blog.

I enjoyed cooking for everyone.  I'm excited that it turned out so well.  I'm excited that everyone liked it so much.  Now, I need to make this dinner for Trish (she had taken the kids to go visit her dad for Father's Day).

And when I make it again, I'll get a picture and add it to this.

Mouse-tacular Chocolate Cookies

Mouse-tacular Chocolate Cookies

Ingredients:
1/4 cup powdered sugar
3/4 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup butter, softened
3/4 cup granulated sugar
1 egg
1/4 teaspoon vanilla extract
1/2 cup chocolate chips
Nonpareil candies or similar chocolate drops
Mini bow shaped cake-decorating candies

1.  Heat oven to 350 degrees
2.  Line two baking sheets with parchment paper
3.  Measure the powdered sugar into a small bowl and set aside
4.  Combine the softened butter and the 3/4 cup granulated sugar (not the powdered sugar).
5.  Beat the butter and sugar in large mixing bowl until light and creamy
6.  Beat in eggs and vanilla extract
7.  Roll a spoonful of the batter into 1 1/4 ball.
8.  Roll the bottom of the ball in the powdered sugar
9.  Place on the baking sheet with powdered sugar side down.
10.  Bake the cookies until they puff up and the tops crack (8-10 minutes).
11.  Set the baking sheets atop cooling racks until cookies have cooled.
12.  Heat the chocolate chips in a microwave bowl for one minute with the microwave set at 50 percent power.
13.  Stir the chips and heat for another 15 seconds. 
14.  Stir again and repeat until the chocolate has melted.
15.  For each ear, dip the chocolate candy in the melted chocolate and attach to the cookies.  (If necessary, use a spoon to make an indentation in the cookie before placing ears.  Otherwise, just push the chocolate candy into place).
16.  Dip part of the bow-shaped candies and stick it in base of the ears on half the cookies for the Minnie Mouse cookies.
17.  Enjoy.

Mark's Notes - 
First night I tried to make this, I found our powdered cocoa - it was expired.  Trish was out and about with Abby doing some other shopping, and she stopped on her way home to get the powdered cocoa.  She gets home.  I take the cocoa powder and continue with the recipe.  Then I mixed in the powdered sugar with the butter rather than the powdered sugar in step 5.  It was late at night, so, I gave up.  Cleaned up the kitchen to start again the next day.

Miriam helped me mix everything together both nights.  Trish was able to find some bows in the cake decorating aisle.  

Mark's Story - 
For Spring Break 2015, we went to Orlando.  We went to SeaWorld, Universal, Islands of Adventure, Disney, and Downtown Disney.  At Downtown Disney, Miriam found Disney's "The Minnie and Friends Cookbook", and she wanted me to get it so we could do some baking together.  How could I say no.  When we got home, she went through the book and picked out which recipes she wanted me to do first.  She wanted to do this recipe first.



Littlefied, C.  (2014).  The Minnie and Friends Cookbook.  New York:  Disney Press.