Rachel Adams





Well I for one am not a fan of onion rings, but I sure do love the smell of fresh made onion rings with that crispy batter deep fried goodness that makes your mouth water and your stomach growling.

For all you onion ring lover's please let me know what is about this simple dipper that you all love about it!


Ingredients

1 egg
1/4 cup vegetable oil
1 cup milk
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 large sweet onions, sliced
1/2 cup flour (for coating onions)
oil (for frying)

Directions



Rachel Adams

So with it being the first day of summer it seems to align it's self with National Junk Food Day, I'm sure all the kids are super excited about this one so to start the celebration I figure why not make the junk food at home!

So with out further ado a recipe and links galore for you to help with those junk food craving needs!


Homemade Peanut Butter Cups
1 cups creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
4 cups milk chocolate chips (two 11.5-oz bags)
¼ cup vegetable shortening

Directions:

1. Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.
2. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.
3. Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.
4. Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.
5. Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.
6. Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)
7. Refrigerate again for 30 minutes, then they're ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you're going to serve them the same day, but they'll start to get soft if not at cool room temperature.

Links!

http://www.52kitchenadventures.com/homemade-junk-food-recipes/
http://www.seriouseats.com/2011/07/16-recipes-for-national-junk-food-day.html
http://www.lovelyish.com/2012/07/06/5-diy-recipes-for-your-favorite-junk-food/
http://rye.patch.com/groups/opinion/p/faux-junk-food-homemade-and-healthier-4
http://www.browneyedbaker.com/2010/07/22/homemade-pop-tarts/


 

  

Rachel Adams

Mmmmm Buttery crust with sweet yummy cherries just hanging on the edge. Is it a sin to eat by yourself or should it be shared with good friends and conversations? Your call!

I for one would say the later of the two and with it also being National Picnic Day what way to combine to the two and celebrate life with a tart full of cherries! Bring on Summer!!!!


Ingredients:

1 1/3 cups graham cracker crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon
1/3 cup butter or margarine, melted
2 1/2 cups fresh cherries, pitted (about 1 pound)
2/3 cup sugar, divided
3 tablespoons cornstarch
3 tablespoons water
1/3 cup orange marmalade, divided
2 tablespoons butter or margarine
1 (8-ounce) container soft cream cheese


Directions:
  
Stir together first 4 ingredients. Press into bottom and up sides of a 13- x 4-inch tart pan with removable bottom.

Bake at 375° for 6 minutes. Cool in pan on a wire rack.

Bring cherries, 1/3 cup sugar, cornstarch, and 3 tablespoons water to a boil in a medium saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute or until thickened and bubbly. Remove from heat; stir in 3 tablespoons orange marmalade and 2 tablespoons butter until melted. Cool; cover and chill at least 2 hours.
 
Stir together remaining 1/3 cup sugar, remaining orange marmalade, and cream cheese until blended. Spread evenly in crust, and top with chilled cherry mixture.

And now for the Links! Please enjoy all these other bloggers works!!!
http://lacucinaitalianamagazine.com/recipe/tatin_di_ciliegie 
http://www.foodandwine.com/recipes/cherry-mascarpone-cheese-tart 
http://www.seriouseats.com/recipes/2011/06/sweets-cherry-amaretto-tart-recipe.html
http://www.annies-eats.com/2012/06/29/roasted-cherry-chocolate-tart/
http://hotpolkadot.com/2011/06/09/thick-as-thieves/



Rachel Adams


Mmmmm warm flaky pastry with apples and ice cream drizzled with a nice caramel sauce. Nothing says happiness like National Apple Strudel with coffee! Where to begin and end?

Let the recipe begin and the links too!

For the Strudel
 

2 tablespoons (30 ml) golden rum (or use apple juice)
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking


 For the Strudel dough

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar


Directions:
For the Apple Strudel
Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs.

 Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

Fold the short end of the dough onto the filling.

Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself.

Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

Bake the strudel for about 30 minutes or until it is deep golden brown. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.


For the Strudel Dough
Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.

 Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

 It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle. Flour well and roll it out as much as you can.

Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time.

Now for the links:

http://www.justapinch.com/recipes/dessert/pie/my-grandmas-apple-strudel.html
http://www.tasteofhome.com/recipes/easy-apple-strudel
http://www.whatmegansmaking.com/2011/10/quick-and-easy-apple-strudel.html
http://www.americastestkitchenfeed.com/bake-it-better/2012/10/secrets-to-easy-apple-strudel/
http://www.lidiasitaly.com/recipes/detail/854



Rachel Adams



Well it's Father's Day and nothing says I love you daddy like homemade fudge in flavors he would really enjoy. Fudge has come a long way since I grew up...we had the basic flavor, chocolate...vanilla (white chocolate) and peanut butter. But now there are so many wonderful flavors to suit any dad's taste! Well as usual I will being with a basic recipe and links will follow. 

Fudge

4 cups sugar
1 1/2 cups whipping cream
1/4 cup light corn syrup
6 ounces unsweetened chocolate, finely chopped
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup (1/8 lb.) butter, cut into chunks
2 teaspoons vanilla


Directions
1.  In a 3- to 4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes. Stir in unsweetened and bittersweet chocolate until melted. Increase heat to medium and bring mixture to a simmer.

2. Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235° on a candy thermometer. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110°, 1 1/2 to 2 hours.

3. Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat the chocolate mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand. Scrape into pan, smooth top, and chill until firm to the touch, at least 2 hours, or up to 1 day.

4. Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature.

Candy Basics:
  1. Before you begin, read the recipe all the way through and assemble all the tools and ingredients you will need. Many candy recipes require that you act quickly once the sugar syrup reaches the desired temperature. Use care when working with hot sugar syrup, as it can cause severe burns.
  2. Choose the right pans. Heavy-bottomed stainless steel pans are best for cooking sugar mixtures. Thin, lightweight pans tend to conduct heat--and cook sugar syrup--unevenly.
  3. Use a candy thermometer when called for. They measure temperatures up to 400°. You'll find them in the kitchen-gadget section of many supermarkets, priced between $10 and $20.
  4. Submerge the bottom of the thermometer completely in the sugar syrup to get an accurate reading. Using a narrow pan with tall sides makes the mixture deeper, but, if necessary, you can gently tilt a shallower pan to submerge the thermometer bottom.
  5. Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate.
Fudge Tips!
  
Dissolve the sugar completely over low heat (step 1) before bringing the mixture to a simmer. Using superfine sugar, also sold as "baker's sugar," makes this easier. To check whether the sugar has dissolved, scrape the pan bottom with a heatproof spatula, pull the spatula up, let the syrup on it cool for a few seconds, then rub a drop between your fingers. If you can feel grains of sugar, it hasn't dissolved yet.

Prevent sugar crystals from forming on the sides of the pan in step 2 by brushing down the sides with a wet pastry brush a few times.

Let the mixture cool to lukewarm (exactly 110°) before beating it (step 3); otherwise, the fudge may stiffen and become grainy. Pouring it into a large, shallow bowl helps it cool faster, but don't stir it too early.

Beat the fudge well once it has cooled to 110°. Chocolate fudge thickens more than maple fudge at this stage, but both dull slightly and take on a lighter color after beating; that's when they're ready to pour into the pan.

LINKS!!!!

http://www.sixsistersstuff.com/2012/11/50-delicious-fudge-recipes.html 
http://www.recipestar.com/recipes/search/fudge
http://www.cookincanuck.com/category/desserts/candy-desserts/
http://www.culinaryconcoctionsbypeabody.com/2012/12/05/peanut-butter-and-chocolate-fudge/
 
Rachel Adams


Gotta love a quick breakfast that is good for you and celebrating what else National Egg Day!

There are tons of egg recipes and they don't have to be loaded fat, but they can be loaded with lots of flavor and yummy goodness! I have to say so far I am loving my egg bowls from Hungry Girl to the Max cookbook. My son he's bias and loves his hard boiled eggs...and well what does does hubby Mr. G.I. Joe like? He loves deviled eggs with a creamy center and that slightly dilled taste. 

I guess it's true there is so much to be said the wonderful edible egg!
 
Ingredient
1 thin sliced deli ham
1 egg beaten
shredded cheese
 
Directions:
LINE the bottom of 8-oz ramekin or custard cup with ham slice, folding ham in half, if necessary. POUR egg over ham.      
MICROWAVE on HIGH 30 seconds; stir.  MICROWAVE until egg is almost set, 15 to 30 seconds longer.
TOP with cheese.  SERVE immediately.

Links:

http://www.foodnetwork.com/topics/eggs/index.html
http://www.101cookbooks.com/archives/favorite-egg-recipes-recipe.html
http://www.buzzfeed.com/arielknutson/egg-recipes-delicious-ways-to-eat-eggs-for-dinner
http://www.myrecipes.com/egg-recipes/