Slice Raider Red Meats Jalapeno Sausage into thin strips, roll in Pillsbury seamless dough sheet, slice circles off of roll, bake at 350F for 10 minutes. Voila! Enjoy with Boars Head Cajun Style Mayonnaise as a dipping sauce.
Beer Batter
Hello Friends,
Tonight I made my first beer batter! I beer battered and fried quail using this recipe from American Hunter. It turned out amazing, light and crispy and the meat stayed very tender! I have a feeling I’m going to be using this beer batter recipe again in the very near future. Here is a quick phone photo of my simple meal tonight:
Until the next batch cools,
Karina
Merry Christmas Everyone!
Strawberry Christmas Tree with Pineapple Star
Yup, I’ve still got it..
Chocolate Dipped Peanut Butter Sandwich Cookies
Hello Friends,
I was in the mood to make something quick and easy tonight and decided on an old favorite from a dear student council sponsor that my siblings and I had in high school. I never knew the name of these peanut butter chocolate treats that she would make, but I remembered the basic formula. Ritz crackers + peanut butter + chocolate = pure deliciousness!
To make these I sandwiched approximately 1 tablespoon of peanut butter between 2 Ritz crackers and dipped the “cookie” into melted chocolate chips. I placed the dipped cookies onto wax paper and chilled them in the refrigerator until the chocolate hardened. They were barely ready before Reid snatched them out of the fridge and started chowing down! I managed to get a few photos before they all disappeared:
As demonstrated by this next photo, they were barely hardened and the heat from my fingers melted some of the chocolate. I recommend leaving them in the fridge or freezer for at least 30 minutes to an hour!
The interior of the cookie:
Until the next batch cools,
Karina
Belgian Waffles Lieges Style (Gaufres Lieges)
Hello Friends,
Today I was craving waffles. Not just any waffles though. I was craving the dense sugary Lieges style Belgian waffles (Gaufres Lieges) that I ate way too many of while visiting Brussels, Belgium in December. What makes these waffles different from the Brussels style Belgian waffles that you may be used to is that Liege waffles are made with a very sugary dough and Brussels waffles are made with a batter. Therefore, these are much denser and sweeter than the light airy Brussels style waffles that many Americans are accustomed to. On a side note, my boyfriend’s mom, Loren, makes the BEST Brussels style waffles I have ever had!
Even Mannekin Pis, the boy mascot of Brussels loves them!
Eating my Gaufre Lieges on the steps during the Winter Pret / Plaisirs D’Hiver festival in Brussels.
I went out this morning after church and bought a cheap GE waffle iron ($30 at WalMart), tracked down a recipe online for these delicious Belgian delicacies, and got to work! Now, I didn’t have any pearl sugar in the apartment and couldn’t find any at my local supermarket, but I found a tip online saying that coarsely crushed sugar cubes will work in a pinch. They worked just fine, but I think I’ll be stopping by World Market or Ikea (they have Swedish pearl sugar) for the real thing before I try them again.
Without any further ado, the pictures:
I had mine with chocolate syrup and powdered sugar, and Reid had his with peanut butter smeared between two waffles. I would have loved to have topped them with some fresh whipped cream as well, but I forgot to pick up the heavy cream in all my excitement about the waffle iron!
Until the next batch cools,
Karina
What I’ve been up to:
Hello Friends,
It’s been quite a while since my last blog post. Since then, I have graduated from college, backpacked through Europe, started my first semester of graduate school, and begun working two jobs on campus! I haven’t done too much baking-wise recently, but I thought I might update everyone on what I HAVE done!
Ate my way through Europe:
Meat Pies in London, England
Coffee in Amsterdam, Netherlands
Belgian Waffles Lieges Style in Brussels, Belgium
Pretzel Shaped Donuts in Salzburg, Austria
Gelato in Florence, Italy
Bread in Florence. Italy at a restaurant some friends recommended
AMAZING lunch at Il Fico in Rome, Italy
So many more meals that didn’t have photos taken… amazing food everywhere!!!
Baked Buttermilk Brownies:
Tried out beer can chicken and LOVED it!
Made pork chops and roasted potatoes for the first time:
Ate a lot of eggs for breakfast and discovered they love me as much as I love them!
FAILED at Perogies:
Made this super fun corkboard out of leftover corks from Skyviews restaurant.
Sorry for such a random post, I have something fun coming up later today, I promise!!!
Until the next batch cools,
Karina
Santa Hat Brownies
Hello Friends!
I know its been quite a while since my last entry and I apologize for my absence! School is finished for the semester and I will be graduating on the 17th! While browsing one of my new favorite sites, Pinterest.com, I came upon this recipe for Santa hat brownies. I used this post for inspiration, but used my own recipes from my BH&G cookbook for the brownies and the frosting (I used a cream cheese frosting recipe not posted online). I also baked my brownies in mini muffin pans and regular sized muffin pans to eliminate waste from cutting shapes out of one big pan of brownies. To add extra flair, I rolled the frosted brownies and frosted strawberry tips in decorating sugar for “sparkly fur” on Santa’s hats. I’m not a big fan of strawberries, myself, so I made a few with raspberries too! Happy Holidays!
Until the next batch cools,
Karina
Chocolate Chipless Cookies and Chocolate Chip Mini Cookie Bites
Hello Friends,
After feeling a bit nervous about the brownies I made earlier today, I decided to make some cookies in case some of the girls feel unsure about the buttermilk clumps in my brownies. I decided on chocolate chip cookies, a staple in my home, but added two twists. I made half of the batch without chocolate chips because we have some girls that don’t like chocolate in our group. I guess these would be called sugar cookies, but the main difference between these and normal sugar cookies is that these have brown sugar as well as granulated sugar, instead of just granulated sugar.
The second twist to my usual preparation was to use the normal recipe to make mini chocolate chip cookie bites. I greased a mini muffin pan, split up teaspoons of dough into each cup, and baked for ten minutes along with the rest of the cookies! What came out of the oven was a pan full of these little drops of deliciousness!
Until the next batch cools,
Karina
Cinnamon-Chocolate-Buttermilk Brownies
Hello Friends!
Today I decided to make a recipe found in my Better Homes & Gardens Cookbook (click here for the online version of this recipe). Chocolate-Buttermilk Brownies with the Cinnamon variation found underneath the original recipe. I had a bit of a problem with my powdered buttermilk today. I forgot to sift it into the dry ingredients, which caused it to clump up in the batter as shown:
I had a minor freak out, but decided to cut them up anyways and conduct a roomie taste test to see if they were still ok (after figuring out what had actually happened with the buttermilk powder). After receiving the roomie stamp of approval (AKA “yum!”) from both Kelsey and Alex, I feel confident enough to serve them to a room full of High Riders tonight. Also, I added a couple handfuls of chocolate chips to the batter to give it an extra chocolate oomph since I omitted the recommended frosting.
Until the next batch cools,
Karina
beyondtheovendoor 