Happy New Year everyone! I'm SO sorry it's been MONTHS since my last post! Things have gotten a little crazy but I've had so many recipes coming my way and I've got to get the ball rolling so here it is...
Rocky Road Brownies!!! (Sent in by my Cuzin Mel/her Mom)
1/2 cup Butter
1/4 cup Cocoa
2 Eggs
1 cup Sugar
3/4 cup Flower
1/4 tsp Baking soda
1 tsp Vanilla
1/4 cup Chopped Walnuts
1 cup Mini Marshmallows
Glaze
2 tbsp Butter
3 tbsp Cocoa
2 tbsp Milk
1 cup Icing Sugar
- Microwave butter & cocoa for 1 min (high)until melted
- Beat in eggs, add sugar, flour, baking soda, vanilla and nuts.
- Mix until smooth, the spread into an 8X9" Microwavable dish (sprayed with Pam)
- Microwave on medium (60%)for 5-7 min (make sure it doesn't dry out)
- Microwave on high for 1 min (until a toothpick comes out clean)
- Sprinkle marshmallows on top, cover and let the heat melt the mm.
- combine glaze (butter, cocoa and milk) and melt in microwave for 20-25 sec.
- stir and add in icing sugar -> drizzle on top of brownies
- Chill then cut into squares
**Note** microwaves of different powers have different cooking times. Experiment!
Hope you enjoy the video and I will try and have the next one up in a more timely fashion. The only thing that might delay it is I have to get a new camera. It'll happen soon though!
Thursday, January 19, 2012
Wednesday, October 26, 2011
Recipe #6 - Christmas Pasta
Hello again! I've just finished editing and uploading the 6th recipe sent in by Kiera! It was super fun, EASY to make and YUMMY! Haha!
Ingredients
- 4 cups Scoobi-Do Pasta
- Shrimp or chicken
- Olive oil
- 1 tsp garlic powder
- 1/2 cup of....
-> Green Pepper
-> Red Pepper
-> Green Onion
- 1 Container Herb & Garlic Cream Cheese
Directions
1. Boil Pasta, (save about 1/4 cup of pasta water)
2. In a large skillet fry shrimp (or chicken) in 2 tbsp of oil and 1 tsp of garlic powder - Put aside when done.
3. Fry peppers and onion in 2 tbsp of oil
4. When vegatables are cooked add the shrimp/chicken, pasta as well as your cream cheese. Add your pasta water (that you saved from step 1) if the consistancy is too thick.
5. Top with Parmesan cheese, serve & enjoy!
Ingredients
- 4 cups Scoobi-Do Pasta
- Shrimp or chicken
- Olive oil
- 1 tsp garlic powder
- 1/2 cup of....
-> Green Pepper
-> Red Pepper
-> Green Onion
- 1 Container Herb & Garlic Cream Cheese
Directions
1. Boil Pasta, (save about 1/4 cup of pasta water)
2. In a large skillet fry shrimp (or chicken) in 2 tbsp of oil and 1 tsp of garlic powder - Put aside when done.
3. Fry peppers and onion in 2 tbsp of oil
4. When vegatables are cooked add the shrimp/chicken, pasta as well as your cream cheese. Add your pasta water (that you saved from step 1) if the consistancy is too thick.
5. Top with Parmesan cheese, serve & enjoy!
Wednesday, September 28, 2011
Recipe #5 - Stuffed Capsicum
This was a really fun one for me to do. I was up at my cottage for the day and decided to take some time to cook a good meal for myself and my brothers. There were definitely a lot of slip ups but it all worked out really well in the end. I borrowed my friends tripod and I really like this angle as opposed to when I'm at home. You can see more of what I'm doing. Anyways... I had to leave before my Bro's got home but the heated them and RAVED about them for days after. They seem to think I can cook now. Great right!? Only now I have a reputation to uphold, :S
Enough blabber! Here it is!!!!
Tuesday, September 13, 2011
Recipe #4 - Biscake
This one was one hell of a ride for sure. The recipe seemed pretty straight forward but I managed to botch it up way more than even I thought I could. My friend Nat suggested I include the recipes in the blog so you can better understand how I mess it up so here is Anna's recipe...
Chocolate Hazelnut Biscotti
PreHeat: 350° F
Ingredients:
- 1 cup hazelnuts
- 4 oz coarsely chopped, semi-sweet chocolate
- 1 cup firmly packed light brown sugar
- 1 3/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1 1/2 tsp pure vanilla extract
Directions:
Toast hazelnuts on a baking sheet at 350°F for 15 minutes or until lightly browned. Reduce temperature to 300°F.
Put Chocolate and brown sugar in food processor until finely cut.
Whisk together dry ingredients
Whisk eggs and vanilla, add cocoa mixture and the flower mixture. Mix until dough forms.
Add hazelnuts at end.
Divide dough in half and roll into two 10" X 2" logs.
Bake for 35-40 minutes until firm.
Remove and let cool for 10 minutes
Cut into 3/4" slices diagonally.
*Missed this step* Bake on slices sides for 15 min. Flip and back for 15 min again.
Hope that helps! Also I'm loving all the suggestions I'm getting from everyone! Please keep them coming, as well as recipes!!!! :D Enjoy
I will tell you that my Mom, who doesn't like biscotti would not stop RAVEING abut this stuff, she said something along the lines of, "You should always make that mistake!" I don't know if that was just Mom doing her Mom duties and looking on the bright side or if she was for real, but it disappeared pretty quick either way.
Chocolate Hazelnut Biscotti
PreHeat: 350° F
Ingredients:
- 1 cup hazelnuts
- 4 oz coarsely chopped, semi-sweet chocolate
- 1 cup firmly packed light brown sugar
- 1 3/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1 1/2 tsp pure vanilla extract
Directions:
Toast hazelnuts on a baking sheet at 350°F for 15 minutes or until lightly browned. Reduce temperature to 300°F.
Put Chocolate and brown sugar in food processor until finely cut.
Whisk together dry ingredients
Whisk eggs and vanilla, add cocoa mixture and the flower mixture. Mix until dough forms.
Add hazelnuts at end.
Divide dough in half and roll into two 10" X 2" logs.
Bake for 35-40 minutes until firm.
Remove and let cool for 10 minutes
Cut into 3/4" slices diagonally.
*Missed this step* Bake on slices sides for 15 min. Flip and back for 15 min again.
Hope that helps! Also I'm loving all the suggestions I'm getting from everyone! Please keep them coming, as well as recipes!!!! :D Enjoy
I will tell you that my Mom, who doesn't like biscotti would not stop RAVEING abut this stuff, she said something along the lines of, "You should always make that mistake!" I don't know if that was just Mom doing her Mom duties and looking on the bright side or if she was for real, but it disappeared pretty quick either way.
Monday, September 12, 2011
Recipe #3 - Warm Swiss Almond Spread
Aunt Heather sent me this really great recipe. Hit a road bump or two but won in the end! Hope you like this addition of Jandra's Cooking Scrapbook!!! :D
Next one should be up soon too!
Next one should be up soon too!
Tuesday, July 26, 2011
Recipe#2 - Alpler-Magronen
I made far less mistakes this time around! Will totally make sure that I'm sure I have 100% of the ingredients before starting the job, and sauce before cheese. Both minor slip-ups I think :P
This time around I didn't bawl like a baby when doing the onions either but sitting down was a little awkward, and I'm sure a bit dangerous so please either...
a) don't send me recipes with onions in them :P haha
or
b) feed me some advice on how to avoid the tears.
I did find that the oven temp was a little too low so next time I'll crank it to about 350 I think.
The tasting went really well. I LOVED it, and my little brother sampled it as well. He liked it so much he asked to take some for his lunch the next day! So Thanks again Julia, and good job me!
Only thing now is to figure out how to put the videos directly on my blog instead of having to send you to it via the link. if anyone is a blog master out there, and knows the answer I would be humbled if you could impart your wisdom on me.
Anyways, here it is... Alpler Magronen (A.K.A. Alpine Pasta)
ON to the next one!
This time around I didn't bawl like a baby when doing the onions either but sitting down was a little awkward, and I'm sure a bit dangerous so please either...
a) don't send me recipes with onions in them :P haha
or
b) feed me some advice on how to avoid the tears.
I did find that the oven temp was a little too low so next time I'll crank it to about 350 I think.
The tasting went really well. I LOVED it, and my little brother sampled it as well. He liked it so much he asked to take some for his lunch the next day! So Thanks again Julia, and good job me!
Only thing now is to figure out how to put the videos directly on my blog instead of having to send you to it via the link. if anyone is a blog master out there, and knows the answer I would be humbled if you could impart your wisdom on me.
Anyways, here it is... Alpler Magronen (A.K.A. Alpine Pasta)
ON to the next one!
Friday, July 22, 2011
Recipe#1 - Crackamole
Woo-Hoo! The ball has finally begun rolling so here it is. The first recipe that I received/tried. So without further adieu I bring you...Crack-a-Mole!
lessons learned...
1. Buy ripe avocados or it will put a wrench in your plans.
2. Chop (less) onions more finely
3. How to edit a video (:D I'm still working the kinks out so if it's really cheesy bare with me!).
Mom and my older brother both tasted it and thought it was pretty good. Only comment was about the onion, which I know already. I think it was a great success and ate almost half of it for lunch that day.
So...I didn't find out about how to store the cut open, ripe, avo that day because I had to go back to work before anyone got home so I put it in a bag in the fridge. Days later mom was asking why it was there and I told her the story. She then told me that avos don't ripen when they're in the fridge. So my questions to you are...
How do you ripen an aov that's been cut open, without it attracting bugs/going bad? better yet...
How do you know the avo is ripe when buying it? and...
How can I keep the unstoppable eye irritation under control when I'm dealing with onions in the kitchen? - I've heard mention of chewing gum while working with them...does this help?
I mentioned in the video I was going to do a second recipe of Jacksons but I'm going to try and finish the other ones I have first then come back to it. It looks fantastic and has less "to taste" instructions!
lessons learned...
1. Buy ripe avocados or it will put a wrench in your plans.
2. Chop (less) onions more finely
3. How to edit a video (:D I'm still working the kinks out so if it's really cheesy bare with me!).
Mom and my older brother both tasted it and thought it was pretty good. Only comment was about the onion, which I know already. I think it was a great success and ate almost half of it for lunch that day.
So...I didn't find out about how to store the cut open, ripe, avo that day because I had to go back to work before anyone got home so I put it in a bag in the fridge. Days later mom was asking why it was there and I told her the story. She then told me that avos don't ripen when they're in the fridge. So my questions to you are...
How do you ripen an aov that's been cut open, without it attracting bugs/going bad? better yet...
How do you know the avo is ripe when buying it? and...
How can I keep the unstoppable eye irritation under control when I'm dealing with onions in the kitchen? - I've heard mention of chewing gum while working with them...does this help?
I mentioned in the video I was going to do a second recipe of Jacksons but I'm going to try and finish the other ones I have first then come back to it. It looks fantastic and has less "to taste" instructions!
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