Friday, September 21, 2018

Old Fashioned Caramel Frosting







This recipe has been in our family for a long time. It is really delicious on chocolate cake or vanilla cupcakes. It is the perfect topping for fall bake goods.



Ingredients:


  • 1 and 1/2 cup white sugar (i use coconut palm sugar)
  • 1/2 cup brown sugar
  • 1 cup milk
  • 1 Tablespoon real butter
  • 1/2 teaspoon vanilla



Directions:  


  1. Heat sugar and milk to a soft boil.
  2. Add butter and remove from heat.
  3. Let cool to room temperature.
  4. Add vanilla and beat with an electric mixer until creamy.


Makes enough to frost a three layer cake, between layers and the exterior
I usually sprinkle the top with nuts or mini chocolate chips. A cake with this frosting is especially good served with butter pecan ice cream. 


If you want the cake to be caramel as well, I found this recipe in my Mom's cookbook, but I have to confess, I have never made it.  I prefer this caramel frosting on chocolate cake!


Caramel Cake


Ingredients:


  • 1/2 cup light brown sugar
  • 1 cup butter (two sticks)
  • 1 and 1/2 cups white sugar
  • 4 eggs 
  • 3 cups flour
  • 1 cup buttermilk
  • 2 teaspoons vanilla


Directions:


  1. Put butter out until it is room temperature
  2. Preheat oven to 350 degrees
  3. Spray three 9-inch cake pans with cooking spray and set aside
  4. With an electric mixer beat butter on low for a couple minutes until fluffy  
  5. Add brown sugar and beat slowly then add white sugar and beat for about 5 minutes
  6. Add eggs, one at a time, and beat till combined
  7. Add half the flour and then the buttermilk and then the rest of the flour
  8. Add vanilla and beat until thoroughly incorporated
  9. Divide among pans and bake for 25-30 minutes.  Do NOT overbake!
  10. Turn out of pans onto cooling racks and allow to cool completely.
  11. Frost with the delicious caramel frosting!




I hope you enjoy this tasty delight for fall.



Jade    :)


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Image Credit:  
https://www.flickr.com/photos/ebarney/5298585575/sizes/l

Friday, September 14, 2018

Spicy Potato Corn Soup







Spicy Potato Corn Soup is one of my favorite foods for fall. Not only is it beautiful and colorful, but it is hearty and you can make a meal of it. Just serve it with cornbread or crackers and some celery and carrot sticks and you're done. All the colors of fall on your table, and it's delicious too! It can also be made vegan, if that is your preference.



Ingredients:



  • 4 cups of cubed potatoes (peeled or unpeeled, your choice)
  • 1 15 ounce can of creamed corn
  • 1 15 ounce can of whole kernel corn
  • 1/4 cup of diced green chilies (canned or fresh) minced
  • 2 cups of water or vegetable stock
  • 1 cup milk (soy milk for vegan)
  • 1 sweet onion, chopped small
  • 1 teaspoon of minced garlic or garlic powder
  • 1/4 cup green or red bell pepper, chopped small
  • 1/2 teaspoon cumin
  • 1 teaspoon basil
  • 1/2 teaspoon Old Bay Seasoning (optional, but I LOVE this stuff!)
  • 1/2 teaspoon salt
  • dash of black pepper



Directions:



Peel and dice the potatoes and place them in a pot with the water or stock.
Cover and cook for 20 minutes or until potatoes are soft.
In a skillet, saute the onion, garlic and peppers until soft.
Add the basil, oregano, salt, pepper, and cumin and stir to mix.
Take half the potatoes and put them in a bowl with the creamed corn and mash (or use a food processor).
Add the onion mixture to the mashed potatoes and corn mixture with the cup of milk and stir to mix.
Add drained whole kernel corn and drained chillies to the remaining unmashed potatoes and stir gently
Add the mashed mixture to the unmashed mixture and stir. Add more milk if you prefer the soup to be thinner.
Simmer over low heat for 15 to 20 minutes, stirring frequently so it does not burn.


If you prefer less spice, you can omit the chilies.  Sometimes I add more vegetables to this soup.  It is great with sliced carrots and celery.  Just about any vegetable that you like can be added.  My husband is a big meat eater, and he likes to put meat in this soup.  It's really good with smoky ham, bacon or shredded chicken.  Any type of meat you like can be added and I bet it would be delicious, this soup is just that versatile!

This soup is wonderful comfort food for lunch or dinner on a crisp fall day.  I hope you enjoy it!


Jade    :)


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Image Credit:  
https://www.flickr.com/photos/chiotsrun/4884744029








Wednesday, September 5, 2018

Thai Chicken Soup






Do you like spicy food?  Then you should cook up a pot of this Thai soup.  It has a deliciously unusual flavor with a spicy bite!


If you want more spice and heat, leave the seeds and ribs in when you cut up your jalapeno peppers.  Much of the heat of a hot pepper is in the seeds, so leaving them in or removing them is an excellent way of controlling just how hot you want a dish.  If it isn't hot enough for you even with the seeds in, then you can use habanero peppers, but take my advice and be careful; habanero peppers are dangerously hot, so wear gloves when slicing and seeding them.


Ingredients:

2 tablespoons olive oil
1 cup green onions, thinly sliced
4 garlic cloves, minced
1 tablespoon ginger root, peeled and minced
1 tablespoon fresh cilantro, minced
1 cup carrots, chopped fine
1 cup fresh mushrooms, chopped
1 jalapeno peppers, thinly sliced and seeded
1/3 cup green bell pepper, julienned
1 pound chicken, cubed
4 cups chicken broth
1 14 oz can of coconut milk
1 tablespoon soy sauce
1 cup sugar snap peas, sliced long ways
1 lime, juiced and half the peel zested
salt and pepper to taste

Directions:


Lightly salt and pepper the chicken cubes and set aside
Saute green onions, garlic, cilantro and ginger in olive oil until soft
Mix in carrots, peppers and mushrooms and saute all for 3 minutes
Pour in chicken broth, add soy sauce, and then slowly add coconut milk
Bring to a boil then then lower heat to medium
Add chicken cubes and cook on medium heat about 15 or 20 minutes until cooked through
Toss in peas, lime zest and juice and heat on medium for 5 minutes
Serve hot immediately with wheat crackers, pita chips, or torn bread pieces

If you want to make this soup into more of a dinner entree, simply serve it over noodles or rice.  It is a delicious addition to your  recipes to make regularly, because once you make it, you will want to make it again and again! 


Have a great week!


Jade    :)

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If you like this recipe and want to try other Thai recipes, I recommend this book! 
It has some of the most delicious Thai recipes I ever tasted 
and they are very easy to make!


Simple Thai Food Cookbook



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Image Credit:  http://tinyurl.com/kstgrrf