Red Velvet Crinkle Cookies

We've had a fun filled weekend of activities at our house.  With Ryan gone hunting for the weekend, the kids and I played.  We went to the movie, played with cousins (and Grandma), made a gingerbread house...

Yes...its a store bought kit.  We were focusing on quality time here, not the quality of the gingerbread.  I did my good mother deed by not allowing the kids to eat any of the candy or cookies (who knows how long those had been in there!!)

We watched more movies, went to church and out for lunch, made cookies...

I lied...I made the cookies myself.  No kiddos in the room.  I needed to be alone in my kitchen...just me and my oven and my mixing bowls.  Ever had one of those days??  And then I ate a bunch of the cookies and made by kids have bananas for their snack.  That may veto my good mom deed from earlier.  But like my dad used to say, "Do as I say, not as I do."

And now the kids are wrestling.  Hmm...pretty sure this will end up with someone in tears yelling, "It's all your fault!"

These cookies are soft and chewy.  Chocolaty and sweet.  Very much semi-homamde.  A great cookie to have in your repertoire. 

Red Velvet Crinkle Cookies

   adapted from Cookin' Cowgirl

1 box devils food cake mix

2 eggs

6 Tbsp butter, melted

1/2 bottle red food coloring

1 cup powdered sugar

Preheat oven to 375.  Melt the butter and set aside to cool.

In large mixing bowl, combine cake mix, eggs, butter, and food coloring.  Mix well.  

Drop by teaspoon (I used the smallest Pampered Chef cookie scoop) into the powdered sugar.  Roll around to coat (and make into a ball).  Shake off excess powdered sugar and place on cookie sheet.  

Bake for 9 minutes.  Allow to cool on cookie sheet for 1 minute and then move to cooling rack to cool completely.  Enjoy!

makes about 3 dozen cookies

I'm hoping to get a lot more Christmas baking done, so hopefully I'll have a lot more to share with you soon.
I'm linking up to Jane Deere's Fusion Fridays  

Sans Rival - Daring Bakers' November Challenge

I'm not usually a procrastinator, but I certainly was for this month's Daring Bakers' Challenge.  

I started this morning, and finished just in time to get the kids to the movie I promised.  

Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

As you can probably tell from the pictures, I chose not to do the Bibingka.  I'm not sure the kids would have appreciated me cancelling our movie date for some additional baking.

  

This cake definitely challenged my baking skills as I had never made meringue before.  Really??  I know...I'm certain I didn't in culinary school.  Although it seems like something we should have learned.  Maybe I skipped that day.  (Just kidding, Mom!  I never skipped.)

My meringues did not turn out as crispy as they should have been.  And I think that certainly altered the overall results of the cake.  Mine was kind of chewy.  Not in bad way, but I think it would have been better if the layers were crisp.  It was a very rich dessert.  And probably not something I would take the time to make again, but it was fun to try!  

I should note that I also departed from the french buttercream the recipe called for.  My candy thermometer is broken, and I wasn't going to risk it without one.  So I used my own chocolate buttercream recipe.  

Thanks for another great challenge Daring Kitchen...looking forward to December!

Coffee

If you know me...even a little..you should know that I love love LOVE coffee.  It doesn't matter what time.  Or what day.  Or what flavor, for that matter.  I don't need cream or sugar (although sometimes its fun). 

So today...because yesterday was such a wonderfully, horrible day...

from donnasdigitalcreations.blogspot.com

That's right...

Bring. It. On.

Bring on the Cake

I've been keeping busy with cakes over the last couple of months and thought I'd share some of the pictures.  I'm not a professional by any means, but have a blast doing it none-the-less.

First up was a groom's cake.  My only instruction was for it to be fireman themed with paramedic in there somewhere as well.

It was cute and fun and rumor has it they loved it!

Last weekend I did a small wedding cake with cupcakes for some friends.  My only instructions for this one was that it needed to be lactose free.  It was my first time making lactose free frosting, but it turned out quite well and the taste was very nice.

I decided to use the large decorative cupcake wrappers, but probably wouldn't waste my time with them in the future.  As they cooled, the cake separated from them and looked terrible.  Thank goodness for frosting!!!  They were using the verse, "My soul has found the one I love," (from Solomon 3:4), so that was written around the cake.  And my dad made the cake stand for me (thanks, Dad!!) and let me keep it for future use.  Win-win for me on that one!

Yesterday was my dear niece's 6th birthday and it was Tangled all the way!

(My apologies for the washer hook up in the background...I was NOT moving the cake again)

The tower was a bit of a headache, but we got it worked out.  And Grace was very pleased, so this was a success as well!

So, there's my cake month in review.  Hope you enjoy looking!

White Chicken Enchilada Skillet

Everyone seems to be making their "bucket list."  I have mine too.  But what about the list for when my kids are out of the house and I'm not catering to their every need?  Has anyone named that list yet?  I'm going to work on it...

And now, in no particular order...

1.  Keep my house clean for more than 15 minutes.

2.  Sit on my couch with a book and a steaming cup of hot coffee.

3.  Be able to get dressed and leave the house without having to use a Shout pen on my clothes to get the sticky stuff off.

4.  Take an uninterrupted shower.

5.  Add some spice and excitement back into my cooking.  

The list goes on...but I won't bore you.  

This dish is simple and delicious and kid friendly (it has ranch dressing in it after all).  And it really is good just as it is.  But there is so much room to play and add and experiment!

Green chiles, peppers and onions, smoked paprika...yum.  (Maybe not all together...you get where I'm going though)  But for now...15-ish years to be exact (but whose counting?),  I'll take the interruptions, continue cleaning, enjoy my kids and make simple delicious suppers.  

White Chicken Enchilada Skillet

original recipe from Kraft Foods

1 Tbsp. oil

1 lb. boneless skinless chicken breast,

   cut into bite size pieces

1 can (14 1/2 oz) chicken broth

1/4 cup Ranch dressing

2 Tbsp. flour

6 flour tortillas, 

   cut into bite size pieces

1 cup Mexican cheese blend

1/2 cup salsa

Heat oil in large skillet on medium-high heat.  Add chicken and cook 7 minutes or until cooked through, stirring occasionally.

Mix broth, dressing and flour until well blended; gradually add to skillet, stirring constantly.  Add tortillas, stir to combine.  Bring to boil; reduce heat to medium-low and simmer 3 minutes.

Sprinkle with cheese; cover.  Simmer 3 to 5 minutes or until cheese is melted.  Top with salsa.  (and anything else your heart desires)

Makes 4 large servings

**I'm linking up with Jane Deere's Fusion Fridays**