Crock-Pot Creations 4 - A Caramel experiment.....

Question:  How does sweetened condensed milk change when submerged into hot water for an extended period of time?

Hypothesis:  I percieve that the mixture will change molecularly (ok not so much) into a new and amazing substance called Caramel!

Procedure:  1.  Peel label off of a can of sweetened condensed milk.  2.  Place can of sweetened condensed milk into Crock Pot.  3.  Pour water over over can until submerged.  4.  Turn Crock-pot on to low setting. 4.  Cook 8 hours.  5.  Remove can from Crock-pot, place into fridge for at least 2 hours.  6.  Open can be amazed!


Observations:

 I was unsure how this experiment would go....But in the true essence of Science....one must still try!  It was exciting as I peeled off the paper of the sweetened condensed milk and plopped it (yes that is a science term...) into my crock-pot full of water.  Set the baby to low and 8 hours later.....put the can with a bit of rust on it....(hmmmm) into the fridge to cool.

The next day.....my husband and I with bated anticipation opened the can and BEHOLD what did I see inside the can?   CARAMEL or in fancy terms....Dulce De Leche.  I gingerly put my finger into the can and taste tested.....yep it tasted caramelly!  Wahoo!!!!  My science experiment complete.

Conclusion:  The sweetened condensed milk when cooked in this manner produced a delicious topping for a plethera of desserts....We tried it with homemade ice-cream!

Crock-Pot Creations #3 - Chicken and Ham Chili!

Ahhh, That MIDDLE of January feeling.....the snow is falling down and its cold.....winter has seemed like forever, and the only cheap fruit that is avaliable is bananas and oranges..  Enter violin and cheese platter with the waiter saying, "Do you want some cheese with your WHINE?"  I know....I know....

One good thing about the depths of January is that one can find comfort in brothy soups, heart warming stews, and the nippy heat of a good bowl of chili.  I love chili, especially with some bisquits.  Yep, that is one thing that can make me smile as I go outside to start my car way too early just to warm it up. (hopefully I won't forget to un-plug it......)


Enter Crock-Pot Chicken Chili.  I found this recipe from Kraft Canada's website. It was really a basis for my creation, inspiration really.  I found as I tweaked it up one could put just about anything they desire (within chili reason) to this dish.  So play around with the beans and meat, add some veggies. BUT, you MUST top it with cheese.  A MUST..... The best part is your slow-cooker is doing all the work for you so you can....shovel your driveway....

Happy January everyone :)

What you Need:

2 cans (19 fl oz/540 mL each) mixed beans, rinsed

2 cups salsa

1 can (14 fl oz/398 mL) no-salt added diced tomatoes, undrained

2 Tbsp. chili powder

1-1/2 lb. (675 g) boneless skinless chicken thighs, cut into bite-size pieces

1 cup diced cooked ham (or your favorite sausage, try some bacon as well).

1 small onion, chopped

1 cup frozen corn

1 cup shredded Cheddar Cheese

What you do:

1.  Combine first 4 ingredients in slow cooker; top with chicken, onions and corn. Cover with lid.
2.  Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).

3.  Serve topped with cheese.

  

It was GOOOD.  Nuff said.

Crockpot Creations #2 - Baked Potatoes and Broccoli and Cheese sauce

My first week of Crock-pot Creations has been quite the success!  Thanks so much for tuning in and seeing what I am stirring up.  If you want to share the recipes with all you know that is cool too!

Today I am going to show you how to cook "Baked Potatoes" in your Crock pot.   Who knew?!!  I sure didn't.  This is a fantastic way to cook a week-night supper.  The potatoes will be steamy and wonderful - ready for any topping that you choose.  This would be a great meal in and of itself, or as a side to some easy to cook sausages, chops or steak.  I am going to include a wonderful Broccoli and Cheese sauce.  (My favorite....or one of them)  Here are some more topping choices for ya!

- chili and sour cream
- butter, sour cream and chives
- bacon...and um...sour cream....
- cheese!!!!! ( you can put sour cream on there if ya like)
- Salsa!!  and cheese....

Crock Pot Creations #2

What to do:  

1.  With tinfoil, wrap up as many potatoes that will fit in your crock-pot.

2. Place in Crock-pot and cook on HIGH for 6 hours or 8 hours on LOW.

3.  When done, unwrap and enjoy with your favorite toppings.

 Broccoli Cheese Sauce

What you Need:

1 bunch broccoli
2 Tablespoons of water

3 1/2 tsp cornstarch

1/4 tsp garlic powder

1/4 tsp salt

dash pepper

1 cup of  milk 

1 cup of cheddar cheese, grated

1/2 tsp Worcestershire sauce

3 Tablespoons of butter

What to do:

1. When your potatoes are all done, get busy cooking the broccoli and making the scrumptious cheese sauce. Remove the large broccoli stems and chop the broccoli into small pieces. 

2.  Put the broccoli in a microwave safe bowl, that has a lid. Pour 2 tablespoons of water over the top of the broccoli, cover it and cook it in the microwave for about 5 minutes or until fork tender. 

3.  To make the cheese sauce, place 3 1/2 teaspoons cornstarch, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and a dash of pepper into a medium sized sauce pan. Pour 1 cup milk over the top of the dry ingredients and whisk it all together to combine.   

4.  Heat the mixture up on the stove top over medium high heat, whisking constantly. Bring it to a boil and then remove it from the heat. 

5.  Add 1 cup cheddar cheese, 1/2 teaspoon Worcestershire Sauce and 3 tablespoons butter.  Stir it all together until the butter and cheese have melted and the sauce is nice and smooth.   

6.  Top potatoes with the broccoli and pour the cheese sauce on and ENJOY!

    

Crockpot Creations #1 - BBQ Pulled Pork

 Nothing saves a busy mom who doesn't want to stop at McDonald's everyday for supper like the crock pot. This sometimes underused cooking utensil helps moms and dads all over to "set and forget it" - which is nice when we are running around all over taking our children to their activities, as well trying to survive our own busyness.  But I think many people find the crock pot a tough thing to master....what do you put in it?

I've had a couple of standby recipes that help me in a pinch for sure.  I'll try to share these recipes along with each new recipe I post.  I hope that these recipes and time saving tricks help in making the day a little easier and mealtime more relaxed, enjoyable, and affordable. At the end of the day I hope that there is a mom who doesn't feel guilty, but feels confidant that in even a rushed day she can serve a nourishing and healthful meal....soooooo......(drum-roll please)

for the month of January I am going to post some of my favourite crock pot creations, as well as try a few new ones too!

Let's begin!

Old Standby #1 - Roast Beef in Mushroom sauce.  

1.  Roast of Beef (or wild meat)
2. 1 or 2 cans of mushroom soup
3.  Onion soup mix

Place meat into crock pot.  In a bowl whisk mushroom soup so that it is easy to pour. (you can add a 1/4 cup of water to thin)  Pour over roast.  Top with 2 Tbsp of onion soup mix.  Cook on low for 6-8 hours, or on HIGH for 4-5 hours.  Serve with potatoes and a vegetable.  Now you have roast and gravy together!!!!

Crock-pot Creation #1

 Pulled Pork

- adapted from Add a Pinch

This is an amazing and easy to make Pulled Pork recipe.  Everyone run to the local butcher shop and get a "pork butt" aka pork shoulder and MAKE THIS!!! 

Ingredients:

• 1 3-4 pound pork butt
• 1/2 cup apple cider vinegar
• water
• 1 bottle favourite BBQ sauce or your favourite homemade sauce ( I used Bull's Eye Honey Garlic Bonanza)

What to do:

1. Place pork butt into crock pot.
2. Add apple cider vinegar and enough water to reach half-way up meat.
3. Cook on low setting for  7-8 hours  ( you can also play with 4 hours low, 4 hours high)
4. Remove meat from crock pot and place in large pan.
5. Pull the pork into pieces and mix in BBQ sauce.
6. Place in a pre-heated (350 degrees F) oven for 20 minutes.
7.  Serve on your favourite toasted bun for sandwiches or alongside your favourite beans or salad.  I used my favourite coleslaw on top of my meat.  So yummy.

Almond Roca

Boxes of chocolates are synonymous with Christmas...We see those Pot O' Golds, After Eights, Turtles, Cordial Cherries....the list goes on, you gotta have them and take bites out of each one to see what filling it is and then spit out the yucky ones...Darn Pot O' Gold for taking away the strawberry filling ones....ARGGGGG.  Now I do refuse to buy Pot of Gold on that premise alone... Cheap business people...

OK, enough of my rant against bureaucracy..

 One of my all time fave chocolates is Almond Roca.  I went on line because I have a wee bit of an obsession to find out obscure facts about meaningless things, such as where a chocolate got its name...Almond Roca....This fact could come in handy one day whilst I play Jeopardy and win Million of dollars....

Anyways...Roca is Spanish for "rock" and the creators of said chocolate got that from a sweet neighbour who may or may not have had strong teeth...

I LOVE Almond Roca, so I decided this year to make some of my own and I LOVE IT.  So easy and so amazingly good you'll forgo the store bought stuff that was made in like 2010... I found this recipe on Tasty Kitchen Website. Love that website...so many amazing recipes.  I didn't change anythings so I give all the credit to Tasty Kitchen lady "mdatwell"  You rock at....well....rock..in sweet toffee form.  So enjoy this recipe and go an make for your next Christmas get together.  People will be loving you for it!

Almond Roca

- Tasty Kitchen

What you need:

• 4 sticks Butter (American) ( 2 cups - or one package of butter to us in Canada)
• 2 cups Sugar (rounded)
• 4 Tablespoons Water
• 2 cups Almonds, Chopped
• 1 cup Chocolate Chips
• ½ cups Almonds, Finely Chopped, For Sprinkling
•  
• What you do: 
• 
  Combine the first 3 ingredients and cook on high, stirring constantly through 3 stages:
  1. Runny
  2. “Cheesy”—it will look like melted white cheese
  3. Runny and smooth, caramel brown color
  Make sure you have the fan on your stove going, cause you’ll probably set off the smoke alarm towards the end.
  When it is runny, smooth and caramel brown in color, remove it from the heat and add the almonds. Stir until combined and pour the mixture onto greased cookie sheets. Spread it into an even layer. It will harden as it cools.
  While it is still warm, sprinkle chocolate chips on top and let them melt enough to get soft. Spread the chocolate in an even layer across the candy. While the chocolate is still “wet,” sprinkle the finely chopped almonds on top.
  At this point, while it is still warm and soft, you can score the candy with a butter knife to make it break evenly, or just let it harden and break it into rustic pieces.
  Store in airtight containers. Enjoy! 
• 
  
• 
  

Cherry Ice Box Sugar Cookies and One year Musings.

It has been one year of CoffeeBiscotti!  I have really enjoyed sharing recipes, trying my hand at food photography and the seeing the feedback that you guys have given me.  Thanks so much!  Here's to another year!

Yesterday I officially wrote out my "LIST".  I have perusing my favorite blogs - Lauren's Latest, Joy the Baker, Pioneer Woman....etc....as well as Pinterest, and a couple of foodie magazines (Canadian Living!) and I think I have it narrowed down...to 8 things...  I sometimes think it is a lot to make and bake for Christmas, but I can't talk myself out of not doing it....So here it is!

1. Dave's favorite Cherry Cookies (recipe to follow list)
2. Gingerbread Men (boys request :)
3. Jello Candy PopCorn  Candied Popcorn
4. Monkey Munch
5. Almond Roca - PWoman
6. Maple Fudge - Canadian Living
7.  Butter Tarts - Company's Coming
8. Macrons - Canadian Living

So with the countdown started I better.....get started....Here is Number 1.  David's Favorite Cherry Cookies.  His mother has made these for him since he was a kid and they are GOOD!  I am glad that I learned how to make them too.  These are a lovely icebox sugar cookie filled with glace cherries. Yummy almond and cherry flavors throughout.  These go fast at our house so I make a double batch.  Also I buy my glace cherries at the end of the Christmas season and freeze them for the next year...WAY CHEAPER.  Enjoy!

Cherry Icebox Sugar Cookies

- adapted from my mom in law Michelle Death

What you Need:

1 cup of softened margarine or butter

1 cup white sugar

1 egg

1 tsp of almond extract

1 tsp of cherry extract (If you don't have this don't worry just had an extra 1/2 tsp of almond extract)

2 cups flour
1 tsp salt
1 cup of chopped glace cherries ( I use red and green for a festive look)
 1 TBSP of milk
What you Do:

1.  Cream margarine and sugar until nice and fluffy.

2.  Add egg and extracts, blend in.

3.  Gradually add flour and salt and continue to incorporate.

4.  Stir in glace cherries.

5. The dough will be tender and a bit crumbly.  I add the milk now and with my hands form 2 balls of dough.

6.  Lay out a sheet of plastic wrap onto the counter and form dough into a log on top of it.  Wrap up.  You can form the log into a nice roll or bang the dough on each side to make a square.  I am a square fan.

7.  Chill in fridge for about an hour.

8.  Pre-heat oven to 350 degrees.  Take out chilled dough and slice not too thin.  (1/2 inch) On a parchment lined cookie sheet bake cookies for 12 - 15 minutes, until the bottoms are JUST lightly golden.  Cool and enjoy.  Santa would really like these on Christmas eve and has already requested them at our house.  :)

 

M and M Sugar Cookies

The baking extravaganza is upon us!  I love Christmas baking. I start thinking about my "LIST" in like....October...  I love the homemade candies, squares, fudge,....and the cookies!  Christmas cookies are my favorite.  I love shortbread, sugar, gingerbread, all those fancy types.  I also like to try to make them. I mean, honestly....when do you really have a hankering for sugar cookie decorating other than Christmas....

Pinterest is giving me a gazillion ideas for Christmas cookies....some ladies out there have so much free time on their hands to create those masterpieces that look too fancy to eat.  (I still would....the principle of the thing....it is a cookie.....)  I will be trying to decorate sugar cookies this year, but I have to warm up my Christmas cookie palate...and this was the cookie I chose to make.

M and M sugar cookies...These are really good cookies that I will be continuing to make in the new year.  Seriously I was surprised at how good they are.  Sugar cookie goodness, with like...M and M's!!  the dough is rolled in sugar before you bake them. So you end up with a chewy, sugary, m and meeee cookie.  It will be a new family favorite for sure.  So if you looking for a crowd pleaser this holiday season, this cookie is a must.

Your Welcome!

M and M Sugar Cookies

adapted from: Joyful Momma's Kitchen

What you Need:

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable or canola oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 cup of M and M's (or Smarties,  have a 1/4 cup separate for pressing on top of cookies)

What you Do:

1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Combine 1 1/2 cups of sugar and cream cheese in a large bowl.  Put the remaining 1/3 cup sugar in a  plate and set aside. Pour the warm butter over the cream cheese mixture and beat on low to combine - the mixture won't be completely smooth yet.  Beat in the oil then the egg, milk and vanilla extract until smooth.

4. Fold in the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together.

5. Using a tablespoon scoop out some dough.  Roll the dough into a ball and then roll the ball in the sugar pie plate.  Flatten the balls of dough with a glass.

6.  Bake cookies 10 - 12 minutes, or until the edges are set (not browned!)

7.  Remove cookies from oven and press 3 more M and M's on top.  This makes them looked pretty!

8.  Cool and ENJOY with milk or hot chocolate!