Operation Baking Gals: Round 4

First of all, since I just returned from a trip to Texas, I wasn't able to make this week's TWD recipe, Kugelhopf. I'd try to pronounce it the way my friend, Anna (who is German), says it, but I'd still mess it up. It sounds like "google-oopf" and she laughs when I try to say it. The recipe was chosen by Yolanda of The All-Purpose Girl. She has a beautiful blog, so check it out as well as the other TWD-ers who have turned out some beautiful Kugelhopf cakes! At any rate, this is my second round of Operation Baking Gals and I was honored to be a part of Team Angry Asian, hosted by Lan, whose blog, The Angry Asian, is just fantastic! Her blog features details of our soldier, PFC Amie McMillan. To sum up, Amie is a Public Affairs Specialist within a Military Police unit overseas. I am a huge fan, on the basis of her being in the ARMY, since both my husband and I are as well. I was so happy to bake her some Chocolate Chunk Pecan Cookies--a recipe featured on the Joy of Cooking website. Click here for the deliciously simple recipe. My cookies didn't come out as big and chewy as those on the website, but they were scrumptious!

Of course, the package would not have been complete without all other essentials, as seen below. I love putting these together! Shopping for the items is so much fun!

I don't know when the next round is, but I'm anxious to get people baking for Malu and his teammates! I've already told him to be prepared to received tons of packages!

Tuesdays with Dorie: Rugelach

So I was able to make the Rugelach after all. Not only did I feel bad about skipping this week, but my friend Heidi (who is visiting from North Carolina) asked this morning if I was going to be baking anything. And I was like, well, I'm supposed to be baking something for Tuesdays with Dorie, but didn't think I had the time. Well, I found time and I'm glad that I did. Yet, I still can't pronounce the name of this yummy treat! Maybe Grace, of Piggy's Cooking Journal, can help you out with that. Her blog is spectacular and it has the entire recipe for your perusal. So go check it out!

At any rate, these little things look like they're so easy to make...on other people's blogs. I had a horrible time with the dough. I don't have a food processor, so I'm thinking that may have been the source of my problem. I used my KitchenAid mixer instead and even though I refrigerated the dough for over two hours, I found that after a few minutes (while I rolled it out), it became too soft and almost like a paste. So when trying to roll the Rugelach, the dough fell apart, or just wouldn't roll! It was a nightmare! When all was said and done, I only had about 12 Rugelach. And some of them came out funny looking because I couldn't roll them properly.




I decided that Rugelach is just okay. I don't think that I'll be making them again anytime soon, but I'm just glad that I was able to try something new. Heidi tried them and said that they were okay, but she would've preferred other fillings. She suggested apple. She was a good sport, though, and I'm glad that she was here to try them. So if you're wondering what Rugelach is all about, just head on over to Grace's blog! As I said in my previous post, I am going to be out of town until next Tuesday, so I don't think I'll be making next week's recipe, Gugelhopf. Actually, I think I'll make it later next week because I actually went out and bought myself a German Gugelhopf pan. So just stay tuned!

P.S. In case anyone is wondering, I used bittersweet chocolate pieces, dried cherries, raspberry preserves and pecans for the filling.

TWD Break & Pumpkin-Chocolate Cheesecake Pie

Folks, I'm going to have to bow out of TWD for the next two weeks, only because they will be busy and I won't have time to make the recipes. I have a friend visiting from North Carolina this week, not to mention I have two exams, one of which is a midterm! Arghh! Then, this weekend, I'll be out of town to find a place to live in El Paso, Texas-my next duty assignment. I won't be back until Tuesday evening. So please forgive me! Who knows, I might feel guilty and actually make the Rugelach post tomorrow after all...even if I do have to study!

Anyway, on Halloween I made a Pumpkin-Chocolate Cheesecake Pie. I found the recipe in this month's issue of Better Homes and Gardens. I took one look at the picture and decided that I had to make it. Halloween was the perfect opportunity since I had company over and it was so simple to make and well worth the effort, as you can see in the pictures. I love cheesecake and the addition of the pumpkin is not only perfect for the fall season, but was a perfect complement to the sweetness of both the chocolate and the cream cheese. It was creamy and delicious and I will definitely make this for Thanksgiving! Oh, and I must admit that I "cheated" by using a refrigerated pie crust. It sure helped to speed the process, since I'd prepared the pie about an hour or so before company arrived.

Pumpkin-Chocolate Cheesecake Pie

(adapted from Better Homes and Gardens, November 2008)

For Deep Dish Pie Crust:

1 1/2 cups all purpose flour

1/4 teaspoon salt

6 tablsepoons shortening

5-6 tablespoons cold water

For Pie Filling:

12 oz. cream cheese, softened

1/4 cup granulated sugar

1 egg, slightly beaten

3/4 cup finely chopped semisweet chocolate or mini chocolate pieces

1 15 oz. can pumpkin

2/3 cup packed brown sugar

2 tsp. pumpkin pie spice

4 eggs, lightly beaten

3/4 cup half and half, or light cream

Chopped Chocolate (optional)

1. In medium bowl, stir together 1 1/2 cups of all purpose flour and 1/4 tsp. salt. Using pastry blender or two forks, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoons of cold water over part of flour mixture; gently toss with fork.
2. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until all flour is moistened. Form into ball. On lightly floured surface, flatten dough and roll pastry from center to edge into a 13-inch circle.
3. Preheat oven to 450. Transfer pastry to a 9 1/2 to 10 inch deep-dish pie plate. Trim crust edge 1/2 inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil and bake for 6 more minutes or until golden. Cool on wire rack. Reduce oven temperature to 375.
4. In medium mixing bowl, combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture into cooled pastry shell. Sprinkle with chopped chocolate.
5. In bowl combine pumpkin, brown sugar and spice. Stir in 4 eggs. Gradually stir in half and half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
6. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hours. Top with chopped chocolate. Serves 8.

The pie was a hit. Ask Jacques; he was there. Lucky for me, I didn't have too many visitors, so I had some leftovers. My visiting friend, Heidi, and I had some for a snack yesterday and for breakfast this morning and it is still so delicious! So try it! You'll love it!

Barefoot Bloggers: Vegetable Pot Pie

JUST IN TIME!!! I was finally able to make Ina's Vegetable Pot Pie, as selected by Deb of Kahakai Kitchen. She has a wonderful blog, complete with gorgeous pictures and yummy recipes; not to mention I'm a big fan on the basis of her being from Hawaii! I did a lot of growing up there and my mom's side of the family is from there. Anyway, I actually waited until today to make the pie since I had company coming over. There's nothing like some good comfort food to indulge in on a beautiful, fall Halloween evening, and I'm sure my Uncle Raymond and Anna would agree!

Okay, so I'm guilty....I snuck chicken into the recipe (like many other BB-ers). I simply couldn't have it any other way. I also did away with the fennel, the small onions, asparagus and butternut squash and substituted the Pernod with some brandy (only because I couldn't find any Pernod), since some people made the recommendation. However, what scared me most about the entire recipe was making the pie crust. I'd honestly never made pie crust by hand before, nor have I ever made a pie without the ready-made pie crust already in the pie pan! Well ladies and gents, I finally broke out of my comfort zone and made it all happen. And let me just say that it was delicious! The crust was perfectly done, and the filling was so hearty and seasoned to perfection!

I used small baking dish, since I wasn't expecting too much company. I had so much filling left over, I was able to create another pie, which I put in the freezer for another evening.

Now, don't laugh! The only cookie cutter I have is of a small dog bone and I wanted to make it look nice. I thought it was appropriate seeing how I had my own dog and Anna's dog over. Let's just say it was tribute to the fur-babies! Not too bad for my very first pie crust, huh?

Ta-da! The finished product. I had so much fun making this and am so glad that it turned out so well. I am definitely going to make this again and try to play around with the fillings.

If my husband were here, he would have enjoyed this. He loves anything and everything with chicken in it. He's checking on this blog from time to time, so here's a bowl of the good stuff for you baby!

Should you want to try this upscale version of your frozen-aisle favorite (that version doesn't even compare!), then scoot on over to Deb's blog for the full recipe. And Deb...Mahalo! For choosing a great recipe! Stay tuned for tomorrow, I'll be posting the recipe for a Pumpkin Chocolate Cheesecake I made today.

Tuesdays with Dorie: Chocolate Chocolate Cupcakes

Clara of I Love Food for Thought chose this week's recipe challenge, Chocolate Chocolate Cupcakes. Since I didn't get to make my cupcakes until this afternoon, I had a chance to check out other TWD blogs and people have whipped up some of the most creative cupcakes I've ever seen. Most of the cupcakes are appropriately decorated for Halloween. Prudence Pennywise's blog, for example, has some spectacularly decorated cupcakes...you should definitely check hers out! I mean, making words with melted orange chocolate? Too cool!

I loved making these cupcakes. Could it be because of the CHOCOLATE??? Absolutely. I made these just before I got picked up to go to school. And since my carpool mates are such fantastic friends, I shared my chocolatey creations with them. Totally lacking any creativity with cake frosting and decorative tools, I opted to cheat by buying these fall-themed cupcake cups, equipped with these cute pumpkin decorations/toothpick thingys. I thought they added a nice touch to my cupcakes, if I may say so myself!

Many TWD-ers mentioned that this cupcake came out dry. Unfortunately, I had the same result. Nevertheless, the cupcakes were quite tasty....and very chocolatey! I honestly don't think they taste any better than the mix I usually use straight out of the Duncan Hines box, but I like the fact that I can say that I made them from scratch and even more, that my friends told me they tasted really good! So thanks Clara for choosing this recipe! It was tons of fun. Rush on over to her blog for the complete recipe!

As others have mentioned, this Friday is the last day for anyone to become a TWD member, so you'd better sign up, like, NOW!!! Don't let the opportunity pass you by!

Ghirardelli Ultimate Double Chocolate Cookies...My Final Sunday Post!

I've been a baking fool lately...mostly sweet stuff. You know, gotta keep the sweet teeth happy--not to mention I have tons of lady friends who share the same passion for all things CHOCOLATE! It's no wonder we all complain about the weight we can't seem to lose! Whatever, gotta live life to the fullest right? The recipe came from a Ghirardelli ad in this month's Better Homes and Gardens issue and in all honesty, comes real close to Dorie's Chocolate Chunkers recipe. It was perfect because for the past week or so, all Ghiradelli baking chocolates have been on sale at Wal-Mart for $2.00 a bag. I stocked up--I mean STOCKED UP--on bags and bags of these, from bittersweet, to white, to milk and semi-sweet chocolate chips. You name it, I got it! Maybe you can rush on over to your local Wal-Mart to see if you can snag some.

Anyway, the recipe yielded about two dozen moist, chocolately, nutty cookies. I'll be using this recipe to send a couple dozen to my soldier for this month's round of Operation Baking Gals! And get your tall glass of milk ready...they're pretty darn rich!

Ghirardelli Ultimate Double Chocolate Cookies

(from November 2008 issue of Better Homes and Gardens)

1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips

6 Tbsp. (3/4 stick) unsalted butter

3 eggs

1 cup sugar

1/3 cup all-purpose flour

1/2 tsp. baking powder

1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips

1 cup (4 oz) chopped walnuts

1. In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
2. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm.
3. Preheat oven to 375 degreees. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inces apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.
4. Cool on baking sheet.

Yields 2 dozen cookies.

P.S. I found that 375 was too hot. I ended up with some slightly burnt cookies on the bottoms. The next batch, I lowered the temperature to 350 and they came out much better.

Halloween Fun!

Yesterday, I went to a neighborhood Halloween party with Anna. The party was hosted by one of her friends. You know me lately...with the hubby gone, I'm constantly looking for stuff to do to keep me occupied and this was exactly what I needed. It was fun and there were tons of goodies, which I was able to capture on film. My apologies...there are only pictures. I really didn't want to have to bother the hostess for recipes. On the other hand, these goodies don't look like they'd be too hard for any of you to whip up on your own. I was able to devour my very on caramel apple--one of my Halloween faves, if not the fave.

If you're wondering what the heck I'm wearing...I was one of those 50's (or 60's?) sock hop chicks--complete with my husband's high school letterman jacket/sweater thingy. I couldn't find one of those small neck scarves, so I had to settle for one I had in my closet. Whatever, it's not like I was out to win first prize or anything. Now, pictures of the good stuff:

Carmel Apples....divine!

Look at these cute witch hats! Gotta love those Keebler chocolate cookies!

Cute little lady bugs made out of refrigerated crescent rolls and mini-sausages!

i think these are snakes. what a cute way to do up some hotdogs!

aww...a little spidey cake. I'm guessing a Wal-Mart Specialty. it was actually very moist and tasty!

i totally heart rice crispies treats...in any shape or form!

And there you have it! If you're hosting a Halloween party this weekend, I hope these made for some really inexpensive and easy ideas for you to WOW your guests with! Happy Halloween everybody!