Sunday, January 11, 2015

Monkey Bread

Hello my people,
I woke up this morning craving some ooey gooey deliciousness and I had 3 cans of buttermilk biscuits I wasn't using so I though why the heck not. My husband was playing on the floor with a pile of Legos...yes I know he's a child but he is so much fun. So I decided that my biscuits needed to be made into Monkey Bread, the delicacy that my mother taught me to make. It's easy, it's simple, and it's the most delicious morning bread you will ever put in your mouth....yes I just said that.

To start this heaven, preheat your oven to 350 degrees. I always preheat the oven before I start anything because I am impatient and hate waiting for anything.

Now for this recipe, typically my mother would use a bunt pan (the cake pan with a hole in it), but sadly I do not own one of those yet, and the dollar store didn't even have one...I mean come on, but its whatever.  I just used a 9x9 square casserole dish and it worked out just fine.

Now ingredients:
3 can buttermilk biscuits (I used Pillsbury)
2 sticks butter
1 cup sugar
1/2 cup brown sugar
2 tablespoons of cinnamon (b/c I LOVE cinnamon)

Assembly of the ooey gooey deliciousness is easy.

First generously butter your bunt pan...or whatever pan you decided to use.

In a mixing bowl, add the 1cup sugar and the 2 tablespoons of cinnamon.

Open your cans of biscuits and cut each biscuit into four smaller pieces and toss in the sugar mixture.

Randomly toss the pieces into the buttered dish, there really isn't any specific way to lay the biscuits in the pan.

In a saucepan on the stove on a low/medium heat, melt the butter and add 1/2 cup of the remaining sugar mixture as well as the 1/2 cup of brown sugar. Once fully combined, raise the heat and bring to a boil, make sure you are stirring often so that you don't burn it.

Once brought to a boil, pour in a layer over the biscuit's and put in the oven at 350 for 30 minutes or until the top is crispy and the biscuit's look done.

Once done,  let sit for 5 or more minutes and then cover with a plate and flip over and you have the ooey gooey deliciousness that is perfect for a lazy sunday morning.

Saturday, January 3, 2015

Pecan Pie

Todays weather forecast: crappy with a chance of snow and sleet.  So today is a great day for hibernation and baking.  What better to bake than a delicious pecan pie...mostly because I already have the ingredients and it's one of my husbands favorites.

I've only made pecan pie once before, it turned out to be a hit.  Which made me happy because according to my husband, it's very easy to mess up a pecan pie.  Even though the consistency was "off", apparently it was good.  Don't panic, it was simple to make.

I used a recipe that has been around for years and years. I do love old recipes that have never changed and continued to be good.  Although, I did attempt to change the recipe after reading a few others. I used melted butter last time and softened butter this time, we will see if that caused the odd consistency or if it just needed a tad more baking time.

(please ignore my crappy cookie sheet, it was still warm from the oven)

Alright, let's begin, as always, with the ingredients:

1 pie deep dish pie shell (I just did already frozen)
3 eggs
1 cup white sugar
1/2 cup Dark Karo corn syrup
1 stick of butter...softened until updated otherwise
1 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract

Now that we have that out of the way, lets begin.

First, place your pie shell on a cookie sheet for easy transfer from the oven.

Then beat the eggs in a mixer till light a fluffy

Add the sugar, a beat again.

Then add the butter, corn syrup, salt, and vanilla.

Add the pecans and fold in a with a spatula and pour into the pie shell.

Bake the pecan pie starting at 350 degrees for ten minutes.

Then WITHOUT opening the oven, reduce the temperature to 325 degrees and bake for 30 min more...however, I have found that I still needed to bake my pie for at least 15 more minutes.

A knife should come out pretty clean when inserted in the middle and the middle should jiggle slightly like Jello, If you're middle is still liquidy after the 30 min, go ahead and continue baking. 

Let the pie rest and cool completely before serving, this could take a few hours so plan accordingly if you are deciding to wow a party or guests.

GOOD LUCK and let me know how it turns out!! :)

Thursday, January 1, 2015

Pickled Eggs

Well, I decided to dive into blogging. Mostly because of my interests on Pinterest and my inane habit of photographing my attempts at recipes.

For my first blog post, I decided to post one thing that has made my husband happy...pickled eggs.

I find them gross but my husband begged me to make them since our good friends used to make them all the time.  So after researching and deliberating, I agreed...not that I deny him anything anyways.

With all of that being said, here's how to make pickled eggs of deliciousness.

First figure out what size jar you are going to be using, so that you know how many eggs you need. I used a 1/2 gallon mason jar I found in a six pack in the canning section of walmart.  This jar fit 14 eggs and all the crunchy goodies that go in with them.

When you narrow that down, boil your eggs. For those who don't know how, place all your eggs in a medium sized pan and cover the eggs with water. Oh and here's a life hack, toss some baking soda in the pan, it will make the peeling easier.   Bring to a boil and boil for 12 minutes....I dont know why 12 minutes is the magic number, but it is.  Once the magic 12 minutes is up, removed the pan and place under running cold water and peel. 

Now here is all the goodness that gets put in the jar:

14 eggs
1 banana pepper--sliced
1 jalepeno--sliced
1 Tbs crushed red pepper
3 Tbs black peppercorn
3 Tbs mustard seed
1/2 large red onion
3 cloves garlic--sliced
bunch of dill (I eyeballed this to my liking)
salt and pepper  

The only directions that I give is that remove the jalepeno seeds if you do not want any spice to your eggs.  Otherwise, I just roughly sliced everything and tossed it in the jar.  They are there for flavor...or if you're my husband, for eating. 

My husband and I discovered that if you poke the eggs with a toothpick, it will add more flavor over time, so I do recommend doing so before adding the brine.

Now for the brine, this recipe was given to me by our good friends, who got it from her mother. So why mess with something that is tried and true.  BEWARE, this will smell up your kitchen, my husband goes running as soon as the stove turns on.

For the 1/2 gallon mason jar, the measurements I used were:

3 cups water
3 cups vinegar
1/4 cup pickling salt

Bring all of this to a boil, once boiling, remove from stove and pour into the jar. MAKE SURE THE EGGS ARE COVERED. This is very important for health reasons.  Seal the jar tightly, let sit on the counter to cool a bit, and then put in the fridge. 

My advice is to wait at LEAST two weeks for maximum enjoyment and keep refrigerated.

On a side note, I would not recommend using the same brine twice....but in case that you are dead set on doing so, make sure that you re-boil the liquid to kill off anything that has the potential of being a bad day for Osmosis Jones.