Mash Up - Mocha Monday Edition

I really need today to be mocha Monday. I keep falling asleep on my feet. Damn you, sugar restricted diet.

Last Thursday when I talked to my mom and told her what we still needed for the baby I told her I had 3 0-3 month footie pajamas. Last night after I finished going through all the hand me downs and stuff I pulled out of storage from Lauren, I have 14 footie pajamas in 0-3 months. I went from no blankets to 7 fuzzy blankets and 8 receiving blankets. I went from no bibs to half a dresser drawer full of bibs. My current list of things I need has gotten very, very short.

My kid is walking circles around the kitchen singing Twinkle Twinkle. It's hysterical. I need to get that on video because she sings way better than I do. And her rendition of Jingle Bells is awesome. And the ABC song. And Lady Gaga's "Poker Face" is pretty entertaining.

Speaking of my kid, I'm a little embarrassed to admit that her favorite food at the moment is ramen noodles. I don't know how that happened. She'd never had any until a couple of weeks ago and now she loves it. She ate next to nothing all weekend so I made us both a pack of ramen to share this morning and she ate most of it. I dunno.

My mom is at her oncologist as we speak getting her last PET scan read and (fingers crossed) being told she doesn't have to come back every six months anymore. After 5 years, that's some serious good news to get. And then we're going shopping to whittle a few more items off that list I mentioned earlier. She's been very anxious to go shopping for the little guy!

My sweet husband, who was so supportive of my sugar restricted diet when I was preggers with Kaycie, looked at me yesterday and said, "It wouldn't kill us to have some chocolate in the house..." HA! So I bought him some chocolate and the last ingredient I needed to make him some fudge. And I splurged and bought myself some almonds to roast and some Chex to make party mix. Figure if I have some reasonable seasonal snacks I won't be quite so tempted by the chocolate!

Speaking of my husband, we had this conversation over text this morning:

Me: My flat iron died. I'm planning the memorial service right now.
Greg: Stay calm. Do they still make the one you use? We have a $10K emergency fund for times like these.
Me: I have no idea, I haven't had to look at them since before we were married!
Greg: Do I need to come home?
Me: YES! And stop by Walmart to get me a flat iron. I have to go shopping with Mom this afternoon...

I need to go get some things done before my fam arrives. I know I've been a posting fool this weekend, but don't expect that trend to continue. :) Have a good week, peeps.

Holiday Happys #4 - Spice Mixes

Last one! This was a special gift I made just for my BFF Sharonda. She's recently discovered how easy it is to make taco soup. It seems like every time I've seen her in the past two months we've been in the store getting taco seasoning  and ranch dressing packets to make soup! So, for her special Christmas happy, I made her some homemade seasoning mixes of each. I love these recipes because I can use considerably less salt than the store bought mixes and with the taco seasoning I can control the heat by keeping it pretty mild in the mix and adding a little red pepper or chili powder as I use it (or not, depending on who I'm feeding!). The taco mix is the one I've been using for a while at home.

I haven't actually used the ranch mix before, so I can't promise it's good (Update - Sharonda said it was yummy and she used all of it over Christmas!) If it's not I found at least a dozen different versions I can try. This one was a combo of some different ones, and it makes a lot. I filled that jar and another smaller jar. It would be easy to half or third this recipe for a smaller amounts. You can get close on the amounts that don't divide equally.

Ranch Dressing Mix

1 1/3 cup dried parsley
5 Tbsp garlic powder
3 Tbsp onion powder
2/3 cup dried minced onion
1 Tbsp dried dill
1/2 tsp black pepper
2/3 cup buttermilk blend powder

Mix everything but the buttermilk powder together and run through a food processor or blender (I used my little mini-chopper) to make a more powdery consistency. Add buttermilk powder and stir together. Store in air tight container.

3 Tbsp = 1 packet of mix

Salad dressing - In a small bowl, whisk 1 cup mayonnaise, 1 cup plus 6 Tbsp buttermilk and 3 tablespoons mix. Refrigerate for at least 1 hour.  

Ranch dip - In a small bowl, combine 2 cups (16 oz) sour cream and 3 tablespoons mix. Refrigerate for at least 2 hours.


Taco Seasoning Mix

1/4 cup onion powder
1/4 cup chili powder
3 Tbsp salt (feel free to use less, I usually do)
4 Tbsp cornstarch
1 Tbsp garlic powder
1 Tbsp cumin
1 Tbsp red pepper flakes or 1/2 Tbsp ground red pepper
2 tsp beef bullion
1 1/2 tsp dried oregano

Mix, stir, store in air tight container.


2 Tbsp = 1 packet of mix

To make taco meat - add 2 Tbsp mix plus 1/3 cup of water for each pound of ground beef.


I bought the jars at Kroger on sale for like $1.50 each. I had some other spice jars I'd planned to use but the mouths were too small to actually dip a tablespoon into them, so I decided to get some wide mouth jars. Since both recipes call for measurements in tablespoons, I included a Tbsp measuring cup from the sets I got at Fred's. I printed the tags with the amount to use and the recipes I included under each mix. I also put the ratio to make 1 packet on the label for easy reference, since I knew she'd be using it to replace "packets" in the taco soup recipe.


Whew. I think that covers everything I've made (so far) for this holiday season. I'd love to fill up a dozen tins with fudge and spiced almonds and caramel filled truffles... sigh. If I start making that stuff I'll go broke and then scarf half of it before it ever sees a tin. Maybe next year I can do a combo of gifts in a jar and baking. I'd like to try some soup mixes in a jar next year too!

Christmas Happy #3 - Apple Butter and Dessert Sauces

 I really shouldn't give away all my secrets. The people I gave these little gifts to today are totally going to feel cheated when they realize how easy they are to make...

First up, Apple Butter. This was actually my second batch and I won't lie, it wasn't as good as the first. This goes to show how flexible you need to be for this recipe. I did mine in the crock pot, no mess, no burning, crazy easy.

The hardest part of this recipe is figuring out the apples. I try to use three different types to get a better flavor, but you also have to understand that even the same type of apples will have different levels of sweetness at different times. The first batch I made was made mostly from some awesome Fuji apples along with about three or four honeycrisp and a handful of red delicious that were hanging out in my fridge and needed to be used up. This was during peak apple season and they were fabulously sweet and crunchy and yum. The apple butter was declared perfect tasting by my in-laws, who should know considering they are experts.

The second batch I decided to do the same routine, but found the apples a little hard to locate. Apparently peak apple season is short or I just had exceptionally bad timing at Kroger, but they had no Fuji apples out in the bin. I did grab a couple of honeycrisp, a couple of ambrosia, and found the very last 5lb bag of Fuji in with the bags of red delicious. Unfortunately, as I started chopping and sampling I quickly realized that none of these apples were anywhere near as sweet and tasty as the previous batch. I ended up increasing the sweetner but the butter still turned out not quite sweet enough for me. I should have added more honey. You just never know, it depends your apples. Based on that, here's the best I can do for a recipe.

5-6lbs apples (different kinds)
1/3- 1 1/2 cups honey (depending on sweetness of apples, you can taste it toward the end and add more if necessary)
1 Tbsp ground cinamon
2 tsp allspice
optional - nutmeg and cloves can also be added, I think I used nutmeg in the second batch

Peel, core and roughly chop apples into your slow cooker until full. For my 5 quart cooker this took about 5 1/2 - 6lbs of apples. Smaller cookers will require less. Add all other ingredients, stir as best you can. Cook on high for 1 hour then turn to low for 9-11 hours. Stir occasionally (or not, whatever) Remove lid and cook for an additional 1-2 hours to thicken. Stir with a whisk periodically to break up the remaining bits. For a smooth butter, process in a blender or food processor in batches. I canned mine in half pint jelly jars (sterilized and hot on the counter) to seal. It's fine in the cabinet but refrigerate after opening.

I made labels, printed out a couple of recipes I found online that used apple butter (in case people didn't want to eat it like jam on toast or biscuits) and attached with a ribbon.

 

 YUM. 

I'll be honest, part of this project was simply to stay away from baking things I'd want to scarf that aren't on my low sugar pregnancy diet. But at the last minute I tempted myself with hot fudge and a caramel sauce. I did lick the spoon right before I dumped it in the sink with the hot fudge. That was it. I got the rest canned before I could stick my face in it.  Here is the link to the original caramel sauce recipe that I ended up using (the one I had planned to use involved the mixer and I didn't feel like digging it out) and the hot fudge sauce which was super easy. I made of few adjustments, of course, so here are the final versions I used. However, the caramel sauce link is very very important because she makes some important points about why you should use a big, heavy bottomed pot and how to adjust for other types of pans and the fact that melting sugar is hotter than boiling water so be careful and don't do this with a toddler under foot!

Caramel Sauce

2 cups sugar (I used an organic granulated cane sugar, but white or brown works fine)

12 Tbsp butter (1 1/2 sticks)

1 cup heavy whipping cream

2 tsp vanilla

Get all ingredients together, ready to use and close to the stove. The process moves fast and the sauce will burn. Have hot pads close by too. Heat on medium high heat in a 3 qt saucepan. You need a big pan because the sauce will bubble up when add colder ingredients. As the sugar begins to melt stir vigorously with a wooden spoon. As soon as the sugar comes to a boil stop stirring. You can swirl the pan, but don't stir! As soon as all the sugar melts and is a dark amber color add butter to the pan and whisk until butter has melted. This is one of those times the mixture will bubble up on you. The longer the handle on the whisk, the better. Once the butter melts take the pan off the heat. Slowly add cram to the pan and whisk until smooth. Add in vanilla and stir in. Let it cool in the pan for a few minutes then pour into glass jar and let cool to room temperature. Store in refrigerator. Heat before serving. This made three 1/2 pint jars (3 cups) of sauce.

Hot Fudge Sauce

1 1/2 cups heavy cream

1 cup sugar (I used the cane sugar again, but white or brown is fine)

1/2 cup cocoa

1 stick butter

2 tsp vanilla

In medium saucepan, stir together everything except the vanilla. Cook over medium heat until everything is melty and combined. Remove from heat and stir in vanilla. If you're going to use it soon, let it cool then store in an air-tight container and refrigerate. If you're going to can it, pour into jars hot and put the lids on so it'll seal. Even sealed, store in the fridge.

I didn't add any kind of tag to these jars, just the labels and ribbon. If you can't figure out how to eat dessert sauces, you probably don't need any. :)

Holiday Baking Treats

This has nothing to do with the stuff I made as gifts this year, but I did a ton of holiday baking last year and just realized I posted zero of the recipes. That makes me sad, since several of the things I made were big hits and I would love to scarf some this year if I wasn't on a sugar restricted diet. Thankfully I think I remember where I found most of the recipes, so I think I'll go ahead and post them so I have them next year!


Graham Cracker Brittle
1 box of graham crackers
1 cup of chopped pecans
2 1/2 - 3 sticks of butter
1/2 cup of sugar
1 T. vanilla

Place graham crackers on large cookie sheet - wax paper helps with clean up. (You'll break them later. Leave them together as it's easier to transfer from pan.) Sprinkle with pecans making sure each cracker is covered.

In sauce pan, melt butter, vanilla, and sugar. Boil 2 minutes. Then, cover crackers and pecans with butter mixture.

Bake for 10 minutes in 350 degree oven.

Cool in pan for 5 minutes. Transfer to wax paper or aluminum foil They will stick to pan/paper if not removed relatively quickly!!  


 Chocolate Kiss Truffles

28 Hershey’s Kisses
2 tablespoons plus 2 teaspoons whipping cream
10 Hershey’s Caramel Kisses
1 cup ground pecans (or use powdered sugar, crushed graham crackers, other ground nuts, anything that cam be used as covering for the top layer!)

Place regular chocolates and whipping cream in medium microwave-safe bowl. Microwave at medium 1 minute; stir. If necessary, microwave at medium 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.

Using about 1 tablespoon of milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball. The heat from your hands will mold the chocolate Be sure to cover each chocolate piece completely. Roll in pecans or preferred covering; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperature about 5 minutes before eating.

And the "creme" of the crop... Fantasy Fudge. This is off the back of the Kraft Marshmallow Creme jar. I made a TON of this last year and it was devoured.

Fantasy Fudge 
3 cups sugar  
3/4 cup  butter or margarine  
1 small can (5 oz.) evaporated milk 
1-1/2 pkg.  (12 squares) semi-sweet chocolate, chopped  
1 jar (7 oz.) marshmallow creme  
1 cup  chopped walnuts (optional, I ground some in the food processor as well)

1 tsp. vanilla


Line a 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat. Add chocolate and marshmallow creme. Stir until melted. Add nuts and vanilla, stir. Pour into pan and let cool. Take out using the foil handles before slicing into squares


I'm still looking for a tasty roasted almond recipe, which is about the only thing I could make and actually eat this year, but I haven't found the right spice mixture yet. And I can't afford almonds this year. Sheesh. I'd also like to make some chex mix, which I do every year, and some puppy chow, but that may not actually happen, since we all seem to be getting sick again. BLAH.

Christmas Happy #2 - Sugar Body Scrubs

I did a lot of experimenting with this homemade gift. There are dozens of ways to make a sugar scub! A lot of them used ingredients that weren't easy to find, a lot used ingredients that required them to be refrigerated (which would make them useless to me, as I'd never remember to take them out and use them). But there were a few basic similarities and ingredients that served a purpose, so I made up a few different varieties and used them until I decided what I liked. Those were the ones I made as gifts.

First, even the brown sugar scrub includes half brown and half white sugar. The brown sugar is more abrasive than white, so the white keeps it from being too abrasive. I ended up using safflower oil in these, although olive oil works too. Safflower is cheaper and has no smell or color to interfere. You can use coconut oil or a variety of others, but this worked for me. I also bought a small bottle of Vitamin E oil from the vitamin section at Walmart and used a little in each one. While the safflower oil also works as a moisturizer, the Vitamin E oil also works as a preservative, which keeps these from having to be stored in the fridge! I also used honey in both because it also provides moisturizing, acts as a preservative, and I just like the hint of honey smell. And the lemon juice in the last one is also great the skin.

Here's the recipes I used.

Brown Sugar Scrub (Approx. 1 cup or 1/2 pint jar)
1/2 cup brown sugar
1/2 cup white sugar
3 Tbsp safflower oil
1 Tbsp vitamin E oil
1 Tbsp honey


Lemon Sugar Scrub (Makes more than 2 cups, closer to three 1/2 pint jars)
2 cups white sugar
1/3 cup safflower oil
2 Tbsp honey
1/2 tsp vanilla
3 Tbsp lemon juice

For each recipe, combine in a bowl until well mixed, then store in air tight container. I used 1/2 pint canning jars in the "gift jar" collection.

I wanted to fancy up the jars a bit, but didn't have the materials I needed (fabric, fancier ribbon, wooden sticks for stirring) on hand and didn't have the opportunity to hike across town to the nearest craft store to get some, so I made do with what I had. The tags for the scrubs:

The liquid in your scrub will separate. Just stir before use! To exfoliate dry areas or face, massage about a tablespoon onto skin and rinse well with warm water. Cleanse or wash as normal. Pat Dry. Moisturize with your favorite lotion.

For a dryer scrub, add 1Tbsp of white sugar and stir. To make a wetter scrub, add 1tsp at a time of either oil (olive, safflower, vitamin E, coconut) or honey.