Caramel Brownies


Ingredients:

  • 50-ish caramels (11-13oz)
  • Chocolate Cake Mix (Devil’s Food)
  • Evaporated Milk (divided)
  • 1/2 c. butter (melted)
  • Chocolate Chips (however much you want, but about 1 c.)


Directions:

  1. Mix the cake mix with the butter and 1/3 c. evaporated milk
  2. Divide the mix into two, press half into the bottom of an ungreased 9×13 pan and bake for 6 minutes at 350°F
  3. Melt the caramels with 1/3 c. evaporated milk
  4. Pour the melted caramel mixture onto the baked brownie bottom
  5. Sprinkle chocolate chips over the caramel
  6. Drop the remaining cake mixture over the top
  7. Bake at 350°F for 15-20 minutes
  8. Try not to eat all of them in one-sitting (maybe this last step is only necessary for me, but we can all probably use the reminder. . .)

 

p.s. Thanks for the recipe Mom!

Buttermilk Pancakes

Ingredients:
– 1 cup flour
– 1 tsp salt
– 1 tsp baking soda
– 1 egg
– 1 1/8 cups buttermilk
– 2 Tbsp melted butter

Directions:
– mix the dry ingredients together
– add the wet ingredients (don’t worry, the batter will be lumpy, it’s normal)
– cook until golden brown on each side

Recipe from http://www.allrecipes.com

Vanilla Sauce

Indredients:

  • 1 quart milk
  • 1 cup sugar
  • 2 rounded tsp cornstarch
  • 2 eggs
  • Pinch of salt
  • 1 tsp butter
  • 1 tsp vanilla

Steps:

  1. Heat milk.
  2. While milk is heating, whisk sugar, cornstarch, eggs, and salt together in a bowl, then add to milk.
  3. Bring to boil and add butter and vanilla.

Note: this doesn’t get very thick, it stays thin but tastes great, especially over bread pudding.

Bread Pudding

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Ingredients:

  • Loaf of bread, cubed (I used a cinnamon swirl bread and omitted the nutmeg)
  • Raspberries (or whatever)
  • Chocolate chips (or chunks of chocolate)
  • 8 eggs
  • 1 pint heavy cream
  • 1 cup milk
  • 1 tsp vanilla
  • 1 cup sugar
  • 1/4 tsp nutmeg (or cinnamon)

Steps:

  1. Layer the first three ingredients in a lightly greased pan (9×13 glass pan).
  2. Whisk the remaining ingredients together in a bowl and then pour over the bread in the pan.
  3. Cook at 350 F for 45 minutes. (until the top is a crisp golden-brown, and the bottom makes a nice custard)
  4. Serve with vanilla sauce drizzled over the top.

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Chicken Coconut Curry

I found this recipe on Food52’s website under a section of cheap meals. Supposedly the cost per person for this meal is around $2.50. Sara and I like Indian cuisine a lot, and normally this would be like $10 per plate, so it’s a pretty good deal to make it at home. The original recipe was not very spicy and we like some kick to our food, so it’s been adapted for that reason, if you want more or less spice, adjust accordingly.


2 T Vegetable Oil

2 cloves garlic, minced

1 Yellow Onion, chopped

2 1/2 tsp Curry Powder, divided 1 tsp into spice mix, 1 1/2 tsp into a bag with the chicken

2 tsp Ground Cumin

1 tsp Crushed Red Pepper Flakes (original recipe called for 1/4 tsp)

1 tsp Ground Turmeric

A Pinch of Chili Powder (original recipe didn’t call for this, so leave it out for less spicy, bigger pinch for more spicy)

2 Chicken Breasts, cubed

1 1/2 tsp tomato paste

1 cup Coconut Milk

1 tsp Salt


1. Prep everything, because the cooking part goes pretty fast and you don’t want stuff to burn, so mince your garlic, chop your onions, and measure your spices out (I mix all of the spices into a small cup or bowl since they all get added at the same time. Put chicken into ziploc bag with remaining curry powder and use salt and pepper to taste.

2. Heat your oil in a wok or large fry pan on medium-high heat. Start with onions for a few minutes then add garlic for a minute or so.

3. Add spice mix and tomato paste.

4. Add chicken and brown for about 5 minutes.

5. Add coconut milk, the fat will make it creamy so if it has separated be sure to get some of the fat in there. Simmer for another 7 minutes or until the chicken is cooked through. Usually a can of coconut milk is about 13 oz, so if your liquid has cooked down too much add some more.

6. Serve over rice, you’re done!

Chicken Coconut Curry


Rosemary Focaccia Bread

So, earlier this week while Sara was making some delicious cinnamon rolls, I was making some bread to go with our cheesy broccoli soup for dinner. I got the recipe from my wonderful mother.


1 Tbsp yeastIMG_3262

1 Tbsp sugar

1 cup warm water

Stir together to activate the yeast (it gets bubbly).


Then add:

2 cups flour

1 tsp salt

2 Tbsp rosemary

1 Tbsp butter

Mix and knead for five minutes and let rest in an oiled bowl until the size is approximately doubled (about 1 hour).


Punch down the dough, divide into two and shape into round loaves. Brush with 1/2 Tbsp butter for each loaf. Sprinkle with rosemary and sea salt. Let raise for another 45 minutes or so.

Bake at 375°F for 15-20 minutes.


Thanks Mom!

A Trip To Zion National Park

We had a family reunion with Sara’s side of the family. We stayed by the Zion Ponderosa Resort and got in a couple of hikes each of the three days we were there. We also went rock climbing, ziplining, atv-ing, and more. We did the Emerald Pools, Weeping Rock, The Narrows, Canyon Overlook, and Angel’s Landing trails. All of them were exceedingly beautiful. We are having a great summer break!

Arts and Crafts Day

Today, we put on our creative caps and decided to make some homemade graphic t-shirts. We bought some cheap t-shirts from Target and Wal-Mart and got the fabric paint at Jo-Ann’s.


First, you design something, and then you trace that design onto freezer paper. (Sara kept calling it wax paper, but it is different. One side is paper which makes it easy to draw on, and the other is a plastic which allows you to iron it onto fabric).

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Then, you use an exacto/utility knife to cut out anything that you want printed and leave the things you don’t want printed, essentially making a negative of your design.

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After it is all cut out, you center it onto the shirt and iron it on, we used a medium heat and no steam. In Sara’s words, “Just do it until it sticks.”

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Now, you are ready to print! We used those cheap foamy/spongy brushes and some Tulip brand Glacier White fabric paint. I applied two coats 10 minutes apart, Sara did one coat on some and two coats on other parts of her pattern for a more rustic feel.IMG_0006


We let that dry for 15 minutes and then peeled the freezer paper stencil off of the shirts. We let the shirts dry flat for another 3.75 hours before putting them on and taking a picture.

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Sara is sporting her own DIY t-shirt with a DIY headwrap she made the day before, I’m just wearing the shirt that I made. . . okay, not JUST the shirt that I made, otherwise this site wouldn’t be suitable for general viewing, or really anyone’s viewing.


Flour Tortillas

Ever since we started making our own flour tortillas, all other tortillas just taste gross.


Ingredients:

  • 3 cups flour
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 tsp baking powder
  • 1 tsp salt

Directions:

  • Combine ingredients in a mixing bowl
  • Roll out on floured surface with floured rolling pin
  • Cook on a griddle (no spray or oil needed) until tortilla is bubbling and then flip and cook the other side. . . it should look like a tortilla when it’s finished. . .
  • Eat plain or with whatever you want to eat it with

Notes:

  • We use this for tacos, taco salads, burritos, etc. (Basically anything and everything Mexican cuisine has to offer)
  • We also use this as a replacement for roti (naan, paratha, canai) because we haven’t found a good recipe for those yet (not for lack of trying).

In fact, we had them with our Butter Chicken today.