HAPPY BIRTHDAY TO ME 9.23.2012

I made cupcakes for me.  Because its my birthday.  Can't remember how old I am going to be. I always have to ask Mr. Dick then I add one year.  I knew when I was 23 because I was born on the 23rd.  But since then I forgot................ 

Going to visit Miss Morgan in October, she lives in Houston, Texas.  Love to visit her just don't want to get on a plane.  Texas is so scary compared to my little landscape in Maine.   My last visit Princess Morgan picked me up at the airport told me in get in the car, put on the seatbelt and shut up.......................I tried hard to obey her.  So, at one point in our travels I said can't you slow down, she said "no" I have to keep with the flow of traffic, I said "Morgan"  no one is around us either in front or behind us.   

But, I am really excited to visit again, my last visit we tried hard to find a cowboy. None found.  Or at least in Houston, all week my camera was ready, So when did I see my cowboy, in the airport headed home!!!  

Oh, I though for sure I could find a demin skirt. After all its Texas, Cowgirls must wear them, the selection will be great.  NO, she takes me to a cowboy boot store, and they tell me to go to the "Gap"!  I flew, been peeing my pants in the car with all your traffic, and you tell me to go to the GAP...  I could of gone to the Maine Mall and stayed home!!!

Hope you like my cupcakes! They were called Perfect Vanilla Cupcakes and I iced them with Vanilla Cream Cheese Frosting.   Found on Pinterest, I love that place, I visit it everyday at least once.  I got the recipe for these lovely little cupcakes at glorious treats.  Will keep this recipe for sure.  Finding a white cake recipe is like finding that white blouse for our wardrobe.   Every wardrobe should have a crisp white blouse.  Just like we all need a white tee shirt at the beginning of the summer season.   

Happy Birthday to me, and enjoy your day, go pick some apples!  Make a apple crisp or make some cupcakes......  andi

                                            Have a great day           

CHILI

Today's recipe is a mild, very easy chili recipe.  I found this at food.com.  I've already made it twice.  Mr. Dick likes hot, spicy food and I prefer not so hot, but with this you can spice it up as much as you want. 

I went last week to stay for a few days with brother Dicka who is living in Brooklin, Maine.   Brooklin is the home of our father.  He was a lover of the sea and loved all the wonderful foods that come from the sea.  Weather was beautiful, and I had a great time.  I made this chili and had some relatives over for dinner one night.  Brother Dick has a stove just no gas line hooked up yet. So I used his small electic skillet to cook the onions and peppers and in small batches I cooked the ground beef.  It worked. Want something bad enough you can always find a way.....................Enjoy    

food.com

1 onion, chopped 1 bell pepper, chopped 1 (14) ounce can stewed tomato's 4 (8) ounce cans tomato sauce 1 (14) ounce can ranch style beans 1 (14) ounce can pinto beans 1 (14) ounce can Rotel diced Tomato's 1 (1.25) ounce package McCormicks Mild Chili seasoning mix 2 pounds ground chuck Serve with corn bread and sprinkle cheddar cheese over the top.......  PRINT RECIPE Using your skillet or large pot add a little butter, or oil and add the chopped onion and green pepper.  Saute' this for a few minutes or until soft.   Add the ground chuck and cook until no longer pink.   Strain this and place in your large crock pot. My mixture was at the rim. Then open all the cans and empty juice and all in the crock pot and open the package of chili seasoning and add to the crock pot and stir.   Allow to cook for 6-8 hours on low heat.  Serves 12 and freezes well.

CHOCOLATE CHIP CHEESECAKE BARS

Just because I haven't done much posting on the blog this summer, I have been cooking and baking.  Then I eat and walk the ball park to make myself feel better for eating that cookie........  I have across the street a recreation area.  Three trips around is a mile.  So I walk and eat a cookie?????  I made these Chocolate Chip Cheesecake Bars and they were gone in no time.........I found this recipe at Mommy's Kitchen and Pinterest.  I made the cookie base but you can also purchase cookie dough in the dairy section of the market.  Enjoy and happy baking,  Andi    Chocolate Chip Cheesecake Bars 1 cup brown sugar 1 cup sugar 1/2 cup room temperature butter 1/2 cup oil 2 eggs 1 tsp baking soda 1 tsp salt 1 tsp baking powder 1 tsp vanilla 3 cups flour 12 ounce bag of chocolate chips  PRINT RECIPE Mix the sugars with the butter and the oil, add the eggs and mix.  In another bowl combine all the dry ingredients and whisk together to combine all the dry ingredients.  Add the dry mixture to the sugar mixture and mix.  Add the chocolate chips and stir with a wooden spoon.        Prepare a 9x13 inch baking pan with spray Pam.  Press half of the cookie mixture in the bottom of the pan.  Using your fingers press the dough to cover the bottom of the pan.  Bake this at 350 degrees for 10 minutes.    In a small bowl combine 2 (8 ounce) packages of cream cheese, (I only used one) 1 egg, 1/4 cup of sugar and 1/2 tsp of vanilla.  Mix this well, and when the 10 minutes is up remove the pan from the oven and spread this cream cheese mixture on top.  Spread this mixture to cover the entire cookie base.   Then you are going to take small pieces of the remaining dough and cover the entire top of the cream cheese.  Try using the smallest pieces of dough so that you will have enough to cover the cream cheese.   Bake for 35 minutes at 350 degrees or until a toothpick inserted in center comes out clean.    Cool in the refrigerator for a few hours before cutting in squares.   This dessert needs to be kept in the refrige because of the cream cheese.                                                            Have a fun day, Andi

ZUCCHINI BROWNIES

This recipe for these wonderful brownies was found at  allrecipes. Can you see any zucchini in them? Can't see the zucchini and you can't taste the zucchini. Told ya! They are fudgy, very chocolate and yummy...and moist......They were a big hit and they will be a keeper. 
Happy baking, my friend. Andi

Zucchini Brownies

1/2 cup vegetable oil
1 1/2 cups sugar
2 tsp vanilla extract
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Icing:

6 TBSP unsweetened cocoa powder
1/4 cup butter
2 cups confectioner's sugar
1/4 cup milk
1/2 tsp vanilla

Preheat oven to 350 degrees. Prepare a 9x13 inch cake pan with grease and flour. set aside

Shred the two cups of zucchini and allow to set and sweat . This will provide the moisture that is needed for the dry ingredients.

In a large bowl add the oil, sugar, vanilla extract and mix.

In another bowl add the flour, cocoa powder, baking soda, and salt. Mix this with a spoon to combine the dry ingredients.

Add the flour mixture to the wet mixture and mix to combine.

Don't panic it is dry, very dry but then add the zucchini and nuts and fold this into the mixture and it will produce a thick wet batter.

Pour this into the prepared 9x13 pan and bake for about 25-30 minutes. Mine was done in 23 minutes. The brownies will spring back when gently touched.

Prepare the frosting in a medium bowl and allow the brownies to cool then spread with the frosting. Cut in squares and store them  in the fridge.

                                                       Happy Baking

Sharing with Flour me with Love

JARGARITAS

Hello everyone,  I have missed you all, I know, I said I'd see you in the fall but I have just one or maybe two recipes to share.  This is for a summer cocktail and they are so good............  This is a post that I think everyone who likes "Margaritas" should try these.   I found this at bluebonnets and brownies.  Another keeper and Mr. Dick approves of these.........   They are easy and fast to make, then when you feel like a cocktail on a hot summer night they are all made.  Love that...................    PRINT RECIPE 1 12 fluid ounce can frozen limeade 2 Tbsp of fresh squeezed lime   ( 1 lime) 1 1/2 cups Jose Cuervo Tequila or I used Cabo Wabo 3/4 cup Triple Sec 1 cup Chambord Liqueur   (I used Chateau Monet) 4 cups cold water 12 ( 8ounce ) jelly jars with lids and bands Wash all your jelly jars and lids and bands and dry.   Set aside Using a large pourable container or large bowl combine all the ingredients.  Mix well.    Pour mixture into each of the jelly jars to about 1/2 inch from the top.   Place a lid and screw on the bands and place in the freezer.  They need to be in freezer for at least 5 hours.   I made mine a few days before the party.  They can be served with a spoon to mix them up and/or a short straw.      Just remember to drink responsibly!!!!         Happy Summer  everyone.................enjoy    Andi Sharing with Something Swanky and Stonegable

TURNING THE OVEN OFF

Hi everyone,   sending out a note today to say I am taking a break for the summer. I am turning off the oven!!!!!   I'll be back in the fall with more recipes.   I hope everyone has a great summer and lots of fun.........see you in the fall.  A big hug to all that follow along with me..........Mr. Dick and I will be spending one week in the back woods of  Maine, going to Baxter State Park in Millinocket, Maine which is part of the Appalachian Trail that goes from Maine to Georgia.  Another week planned with the motorcycle group and headed to Vermont this year for a week of riding.  Oh yes, going to King Arthur Flour!

One thing before I go,  these pictures are what we woke to on Memorial Day morning.   Keep in mind this is our back yard, He is about 75 feet from the back door.   A bit to close for my comfort.................................. Happy Baking Andi

STRAWBERRIES AND CREAM MUFFINS

I recently made these moist and yummy muffins.  Look at the crunchy sugar topping....I will be making these little gems again when I can get fresh strawberries from the local farmers.  I found this at bakespace.  Thank you for a wonderful recipe.  2 cups flour, divided    1/4 cup of this flour to mix with the strawberries 2 tsp baking powder 3/4 cup sugar, divided   1/4 cup of sugar to be used to sprinkle on top of the muffins 1/4 tsp salt 1/2 tsp cardamon 1 TBSP grated orange peel 1 1/2 cups sliced, fresh strawberries 3/4 cup heavy cream 1 egg, slightly beaten 1/2 cup unsalted butter, melted 1/2 tsp vanilla PRINT RECIPE Preheat oven to 400 degrees.   Prepare your muffin tin with paper liners (12) or spray with Pam.  Set this aside. In a large bowl add the 1 3/4 cups of flour, baking powder, 1/2 cup sugar, salt and cardamon and the orange peel.  Whisk this together.   set aside In a small bowl slice and dice the fresh strawberries to the size you want in your muffins.   Stir the 1/4 cup of flour into the strawberries and set aside. In another bowl add the egg and slightly mix this, then  add the heavy cream, melted butter and the vanilla.   Mix this together.   Add the liquid ingredients to the dry ingredients and mix only enough to combine.  Don't over mix the batter.  Then add and gently fold the sliced strawberries into the batter.    Using your scoop, scoop the batter evenly into the 12 prepared muffins pans.   Sprinkle the tops with the 1/4 cup of sugar.   Seems like a lot but it adds that nice crunch to the top of the baked muffins.    Bake your muffins for 17-20 minutes.  Always watch your baked goods.   No overbaking.   Allow to cool  then enjoy....................Andi

    Have a great day and thanks for the visit.   Andi

COCONUT PINEAPPLE CAKE

This cake is so good, I mean good.  I love coconut anyways, and so glad that I made it.  It's finger lickin good. It's lick the plate clean good. Serve it cold, its fresh, moist and so yummy.  It's easy to make, but do the real whipped cream, you could cheat and use Cool Whip but I suggest real whipped cream.  How about your next gathering,  you can make this cake and bring it to the party. Serve it cold and slice it directly from the pan it was baked in.  You will not be disappointed and neither will all the guests. Here is the recipe for this wonderful coconut pineapple cake that I found on jaseys crazy daisy blog.  I hope you try this soon, let me know all about the cake and occassion...........happy baking my friends.................Andi

PRINT RECIPE

read the directions so you don't make any mistakes

1 box cake mix white, yellow, your choice  (used Pillsbury Moist supreme with pudding in the mix white cake mix)

3 eggs

1 (14 ounce can) of coconut MILK   ( NOT CREAM OF COCONUT)

1/2 cup flaked coconut

regular milk   (enough to make a total 1 1/2 cups to the reserved pineapple juice

1 (8 ounce) can of crushed pineapple, well drained and keep the juice for the glaze ( I drained the pineapple in a pyrex large measuring cup)

Whipping cream or heavy cream

coconut for the topping of finished cake

1/3 cup sugar

1 tsp vanilla

In a large mixing bowl combine the cake mx, eggs and the coconut milk and using your mixer on low speed for 30 seconds.  Then increase to medium speed and mix for a couple more minutes. Hand mix in the drained crushed pineapple and the coconut.  Pour the batter into the prepared pan and bake your cake in a 9x13 inch greased and prepared pan.   Bake according to the box directions. 

Cool for about 15 minutes, and do not over bake your cake.   Using the handle of a wooden spoon make several holes on the top of the cake.  My holes were pretty close together.

Glaze:

While the cake is cooling, prepare the glaze.   Add enough milk to the drained pineapple juice to make a total of 1 1/2 cups.   Pour this into a small saucepan and add 1/2 cup sugar and 1/2 cup coconut flakes. Bring this to a boil, and then reduce the heat to medium.   Using your whisk continue to whisk your mixture and simmer for about 1 minute.    You are going to carefully pour this liquid over the top of the cooled cake.  Hoping that the liquid will go into the poked holes.   Spread the mixture over the top of the cake with a spoon.   Evenly spacing the shredded coconut.  

Icing:

1 pint of heavy whipping cream, 1/3 cup sugar, 1/2 tsp of vanilla or more to taste. In a medium size bowl combine the above and mix with your electric mixer to desired consistency.   Frost the top and sprinkle with lots of coconut. 

Thank you for your visits, I appreciate your time and appreciate all the comments I get.  They make me happy.

CHOCOLATE CHIP COOKIES BY ANNA OLSON

I have been beginning to think that I lost me!!! It's been some time since I posted a recipe.  With a gazillion recipes for ccc here is another one to add to the collection.  This one is a keeper.  Not sure why, and what does 2 teaspoons of cornstarch have to do with ccc?  These cookies are so round, love that.  They look like a professional baker made them.   Nothing different here but the use of the cookie scoop.  They are chewy in the middle and crisp on the edge.  So take a look for yourself and get in the kitchen and make some ccc for this weekend. This recipe comes from foodnetwork.ca  Happy baking my friends.......................Andi   

PRINT RECIPE

3/4 cups of unsalted butter, softened

1 cup brown sugar   ( I used light brown)

1/4 cup of granulated sugar

1 egg

2 tsp vanilla extract

2 cups flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

8 ounces of bittersweet chocolate, cut into chunks     I used mini chocolate chips

Directions:

Preheat oven to 350 f

Cream together the butter with the sugar and mix until light and fluffy, add the egg and vanilla and mix

In a smaller bowl add the flour, cornstarch, baking soda and salt and whisk this together.

Add the dry ingredients to the creamed mixture.  Mix enough to blend, then add the chocolate and mix by hand.

Drop by using a tablespoon or cookie scoop onto a prepared baking sheet.  Bake 8-10 minutes or until light golden brown

I got 26 cookies

Thank you for your visit to the little o' Wednesday baker

Sharing with

Beyond the Picket Fence

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What's Shakin

BUTTERMILK BLUEBERRY MUFFINS

Made these blueberry muffins for brother "Dicka".  I picked wild blueberries last summer and froze them in zip lock freezer bags.  I would go every night and pick about 1 quart.  Come back home and pick them over and prepare them for the freezer.  My supply of frozen blueberries are gone, this summer I will plan to pick a few more bags then what I did last year.   It is nice to have them in the freezer for using during the winter season.   These muffins are full of flavor.   I love baking with buttermilk so knew that this recipe would be a keeper.  I found this recipe at  Joy of baking.      Happy baking my friends,     Andi

2 1/2 cups flour 3/4 cups sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt zest of one orange or lemon 1 egg 1 cup buttermilk 1/2 cup oil 1 tsp vanilla 1 1/2 to 2 cups of frozen or fresh blueberries PRINT RECIPE Preheat oven to 350 degrees   Place liners in a 12 cup muffin pan or spray with PAM spray In a large mixing bowl add the dry ingredients and whisk.  Do not defrost the blueberries if they are frozen.  Remove about 1/4 cup of the flour mixture to sprinkle and mix in with the blueberries.  This helps to keep the blueberries from sinking to the bottom of the batter.   In a smaller bowl add the wet ingredients then add to the flour mixture.  Do Not overmix.  The batter should be somewhat lumpy and fall off in chunks as it is poured into the muffins cups.    Smaller lumps and a few streaks of flour will be absorbed during the baking process.  Sprinkle tops of the muffins with white sugar prior to baking.   Sharing with Six Sisters Serenity You Beyond the Picket Fence Muffin Monday