Deployment Project Week #10

Triple-layer EGG NOG pie

You are probably thinking "Really? A pie as a project"? Well, just so you know, I've never made a pie before so for me this counts as a project. ;) Thanks to my friend Trina who brought this pie at our church get-together.

If you like sweets and EGG NOG this pie is for you.

Triple- Layer Egg Nog Pie
adapted from Kraftrecipes

1/2 cup carmel bits

1 tbsp milk

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup  chopped pecans, toasted

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups  cold eggnog

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Microwave caramels and 1 Tbsp. milk in microwaveable bowl on MEDIUM (50%) 30 sec. or until caramels are completely melted when stirred. Pour into crust; sprinkle with nuts.

Beat pudding mixes and eggnog with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the cool whip into remaining pudding; spread over pudding layer in crust. Top with remaining cool whip. Refrigerate for at least 3 hours.

How to Toast Nuts:

Heat oven to 350°F. Spread nuts in single layer in shallow pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

I tweaked  the recipe a lil bit and it worked! Holy delicious, batman! I know that my husband would love this minus the pecans. Ha!

Homemade Marshmallows

It's better than the ones you buy in the store. I've been telling myself that I was gonna make some months ago and I just finally did. It's really easy to make. I used Alton Brown's recipe.

Noticed that I made 2 baking pans of marshmallows?

I made a thin and thick ones.

I used a cookie cutter to cut the marshmallows.

Candy cane and star shaped marshmallow.

By the way, That's my homemade hot chocolate too.

Well, I wasn't very happy with the candy cane shaped marshmallows.

So I scooped it all out and ate them.

I put new star shaped marshmallows on my hot chocolate.

I think it looked better. ;)

So here's the recipe.

Homemade Marshmallows

by Alton Brown

Ingredients

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch
• Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.



Dozens of Cookies

So what did I do with all those cookies I baked? Well, I gave some to my visiting teaching companion and to the 2 ladies we visit. Then, I gave some to friends and neighbors.

I made my own tags and I bought the cookie boxes at Michaels. (using a 50% off coupon.)

I totally forgot to take a picture of this when I was home.

So I used my phone to take a picture before I give them to my friends.

I bought the cookie tins at Walmart. It was 3 for 2 bucks.

Then the white ribbon was purchased at the dollar store.

And again, I made the tags.

These are for my nieghbors.

Neighbor #1- just moved in the neighborhood last August

and I haven't met them til I dropped off the cookies earlier.

Neighbor # 2- They really are a nice family. Never met the whole family before.

The guy is super nice and he gave us onions from their graden last summer.

Neighbor #3- who hates our dogs. Well, we're not really good friends.

I guess she doesn't get along with my dogs.

But I decided to give them some cookies even I was so nervous.

The couple didn't answer the door but their daughter did. Oh well, I came with peace. ;)

Neighbor #4- Wasn't home for 2 days now so I guess they're on vacation.

So Arianna and I have a plate of cookies to share. =)



This Christmas is sooo different to me. I've never done this before(baking cookies to give away to friends and neighbors). Well, it's a good feeling and it's so nice to be reminded of "it's better to give than to recieve". Arianna is a trooper. She's always with me from baking to delivering the cookies to our friends and neighbors' houses. I miss my husband terribly. =( I can't wait for him to come home. Couple more weeks...

Chocolate Crinkles

I love this cookies! I love chocolates and this kind of cookie reminded me of home. I remember when I was young, I bought this kind of cookie when I had the money to buy it. I was in heaven when I bought and ate one. Haha! Now, I can make and eat them whenever I want! Life is good. =)

I got the recipe from a friend. She had this old recipe book. I changed a couple of things, I used unsweetened cocoa powder and I added some chocolate chips in it. (Yeah, I'm sucker when it comes on chocolates. lol).

Here's the recipe.

Chocolate Crinkles
adapted from Lili's recipe book

3 eggs
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup cooking oil
2 tsp baking powder
2 tsp vanilla
2 cups all-purposed flour
chocolate chips about 3/4 cups
sifted pwdered sugar

Pre-heat oven to 375 degrees.
In  a mixing bowl, beat eggs, sugar, cocoa powder, oil, baking powder, and vanilla. Beat in as much of the flour as you can. Shape dough using 1 inch cookie scoop. Roll balls in powdered sugar to coat generously. Place balls 1 inch apart on an ungreased cookie sheet. Bake for 8-10 minutes or until edges are set and tops are crackled. Transfer cookies to a wire rack and let cool.

KISSES Candy Cane Blossoms

It was my first time to make blossom cookies. The pictures I took looked perfect but after I took the pictures, the candy cane kisses started to melt. The recipe said cool for 2-3 minutes before putting the kisses. Well, I set the alarm on my stove for 3 minutes then I added the kisses. I think I pressed the kisses into the cookies too hard that caused them to melt. Oh well.

Kisses Candy Cane Blossoms
from Hersheys

48 HERSHEY'S KISSES Brand Candy Cane Mint Candies

1/2 cup (1 stick) butter, softened

1 cup granulated sugar

1 egg

1-1/2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons milk

Red or green sugar crystals, granulated sugar or powdered sugar

Heat oven to 350°F. Remove wrappers from candies.
Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Chocolate Thumbprints with Chocolate Ganache

I was browsing Martha Stewart website and I bumped onto this recipe. If you were a chocolate lover like me, this cookie is for you! I read all the comments for this recipe and most of them said that it's kinda salty. The original recipe needed 2tsp of coarse salt.  But I didn't put 2 tsp because I don't wanna have salty cookies so I just used 1/2 tsp. And also, Martha's recipe for the chocolate ganache used bittersweet chocolates and half of a vanilla bean. I didn't have bittersweet chocolates in hand so I just used semi-sweet chocolate chips and vanilla extract to subtitute the vanilla bean. (Well, I have vanilla beans but I was too lazy to cut it and do all the work so using vanilla extract was easier for me).

Chocolate Thumbprints with Chocolate Ganache

adapted from Martha Stewart

2 cups all-purpose flour

1 cup plus 1 tablespoon unsweetened cocoa powder

1/2 tsp salt

8 ounces (2 sticks) unsalted butter, softened

1 1/3 cups sugar, plus more for rolling

2 large egg yolks

2 tablespoons heavy cream

2 teaspoons vanilla extract

Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.

Roll balls using 1 inch cookie scoop for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.

Chocolate Ganache

1/3 cup honey

1/3 cup heavy cream

1 1/2 tsp vanilla extract

4 ounces (1/2 cup) chocolate chips

1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Combine honey, cream, and vanilla extract in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat. Stir in butter and chocolate chips. Let stand for 10 minute. Stir until smooth. Let cool slightly, and then use immediately.

Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.

I couldn't help myself from eating one.

Christmas Cookies

I just used the recipe from Quaker Oats "vanishing oatmeal raisin cookies." I omitted the raisins and added M&Ms and chopped pecans.

Christmas Cookies
adapted from Quaker Oats

2 sticks room temperature butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp salt
3 cups uncooked Quaker Oats
1 cup M&M's milk chocolate candies for the holidays
3/4 cups chopped pecans

Heat oven to 350 F
Combine flour, baking soda, cinnamon, and salt together. Set aside.
Beat butter and sugars until creamy.
Add eggs and vanilla.
Add combined dry ingredients.
Stir in M&M's and pecans.
Brop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.