Posts Tagged ‘bake’

Chip Mom’s Kitchen #24: I Swear I Didn’t Think It Would Work

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So I got sucked into this Pinterest thing a few months back in the wind-up to my upcoming nuptials. Overall it seemed to be a harmless place full of avocado dip, centerpiece ideas, and cute school-room bulletin boards. Just when I was setting into a comfortable pin-it-and-forget-it routine, I happened upon the following recipe which screamed “THIS WEBSITE YOU TRUSTED IS A BED OF SWEET, SWEET LIES”. I mean, there is absolutely no way that you can combine two simple store-bought items and come up with delicious, creamy fudge. Just none. So your intrepid Chiptune Mother set forth to expose this pin for the deceiver it is. I give you…

Two Ingredient Peanut Butter Fudge

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Chip Mom’s Kitchen #23: Red, White, and Blue Jello Salad

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Greetings friends.  I’m about to go full midwest on you and show you exactly how to make a type of salad that involves tons of jello and sugar, but no lettuce.  Sounds about right for a proper ‘Murican Holiday Weekend, eh? So without further ado, I present for your consideration…

Red, White, and Blue Jello Salad

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Chip Treatment with Professor Oakes: ‘Dinnertime’ by Gors

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A recipe; the ingredients; the cookware — all crucial to preparing your meals and satiating your growing hunger.

The very same analogy holds true for chipmusic: the personality that a musician puts into their work; the level of composition the song yields; and the success of mixing which helps to amplify the song. In this sense, the composition is the recipe; personality the ingredients; and the method the musician is producing their album on and the song mixing is the cookware.

You’re probably thinking why I’m making all of these silly analogies to food and food prep, am I right? Without further adieu…

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Chip Mom’s Kitchen #17: Cheesecakes with Hats

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So… I’m a sucker for cute things. I mean, just look at my cat. ADORABLE. So it stands to reason when this adorable recipe via cookingclassy came across my Facebook page, it HAD to be done. Check out the d’aww levels inherit in these…

Cheesecakes with Hats

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

This banging, melting recipe is going to ruffle some feathers, but its not too nerve inducing!

Quest Items:

18 Oreos, crushed or about 1 3/4 cups (260 g)
2 1/2 Tbsp (38 mL) butter, melted, separated
2 pkg (16 oz or 460 g) cream cheese, softened
1/4 cup (50 g) and 2 Tbsp (25 g) white granulated sugar
2 large eggs
1/2 tsp (3mL) vanilla flavoring
1 1/3 cups (300 g) White Chocolate Chips
1/3 cup (80 mL) of heavy cream
25 fairy small strawberries (one for each square)
Canned whipped cream

A thank you nod to “The Metric 20141205_201210Kitchen” for helping me find all of these conversions!

 

 

 


Musical Accompaniment
(chipWINter Wonderland teaser – Releases Dec 18th!):

Illustrated Guide:

Preheat dat oven to 325* F / 100* C!

Start by lining your pan with tinfoil (aluminium for all you fancy pants Europeans out there).  Use two sheets, each the width of the pan, and overlap them at 90* angles so that your pan is fully lined and the foil drapes over the side.  This is a make-shift spring form pan of sorts; it will help you lift the cheesecake out when it’s time for the cuttin’.

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Then use about a third of your butter to grease the pan.  I used a kitchen brush, but a paper towel can be used in lieu of your fingers or any household pets.

 

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You’re going to make the crust by venting all of your frustrations on those poor, unsuspecting Oreo cookies.  I put mine in a bag and wrapped them in a towel to prevent explosions and beat them senseless using a family heirloom (not kidding, that rolling pin is over 40 years old!)

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After you have crafted your Oreos into a chunky mess, transfer them to a bowl and add your remaining melted butter.  Stir them around with a fork for a bit until they have an even, glossy sheen.  Then you place them in your baking dish on top of foil, butter, and all.  Using the bottom of a cup, smoosh the cookie bits into a flat crust.

 

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To create the filling, place your cream cheese and sugar into a medium bowl and beat on low with your electric mixer until smooth. (The most astute of you will notice at this point that Chip Mom totally left out an entire package of cream cheese when making these…. WHOOPS!)

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Add your vanilla and eggs and blend thoroughly together.  Set this bowl aside.

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In a small, microwave safe bowl, place your cream and white chocolate chips. Microwave at 50% power in 30 second intervals, stirring in between, until you have created a smooth mixture.  Add this to your cream cheese mix and blend again.
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Tap the bottom of the bowl on the counter to release any trapped air bubbles (about 30 times) and the pour over your crust.

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Bake in the oven for 40 minutes, turn off your heat without opening the door and let the cheese cake rest in the oven for 15 minutes, after which it hangs out on the counter for another half hour.  Then this lazy little jerk gets to sit in the fridge for 6 hours (or 3 in the freezer).

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After the cake has chilled, use a sharp knife to cut it into 25 even squares.
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The bravest among us would take this moment to make their own whipped cream with heavy cream and powdered sugar, but after this bad boy got to lay about for hours on end it was Chip Mom’s turn to be lazy!  I dolloped a circle of canned whip cream on top of each square. I then placed a strawberry in the center, finally topping the little morsels with a dot of the white stuff.

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BOOM! Instant Santa Hat.  Instant Adorable.  Instant hit at the party.

One word of warning, however.  The cream falls rather quickly, so I’d recommend assembling these little goodies at your get-together site.  Either that or you can sit down and eat the whole pan, but I wouldn’t recommend it!

Until next time ChipWINners, remember: Mama luvs ya!

chipWINter Wonderland

 

Chip Mom’s Kitchen #7: Molasses Cookies for DAYS

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So many cookies… so… many… cookies…. SO MANY COOKIES!

I will eat them all!     \(^-^)/

Molasses Cookies

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

Its a pretty basic cookie recipe, but it makes a metric poop-ton of cookies. Plan for some quality time with your oven.

Quest Items:

Flour
Brown Sugar
White Sugar
Butter
Molasses
Eggs
Baking Soda
Salt
Cinnamon
Spatula
Bowls
Cooling rack
Cookie sheets
Storage for your legion of Cookie Multitudes

Musical Accompaniment:

and then

Lather, rinse, repeat.

Illustrated Guide:

Your food parts, get them!

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Preheat that oven to a toasty 350 degrees.

Now to make sure your cookies get a smooth, chewy, delicious flavor, start by sifting your dry ingredients with a wire strainer.  If you’re lucky enough to have one of those fancy sifting gadgets… use that.  Chip Mom is not that lucky.

IMAG1842Put 4 1/2 cups flour (!), 3 tsp of baking soda, 1/2 tsp of salt, and 1 tsp of cinnamon into the wire strainer and, over a medium size bowl, shake the strainer until all the ingredients have passed through.  Be careful not to shake too hard… it WILL be a mess if you get too enthusiastic!

 

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Set that bowl aside and in your larger bowl place 1 1/2 cups of softened butter, 2 cups brown sugar, 2 eggs, and 1/2 cup of molasses (I did mention that this makes a BUNCH of cookies, right?). Beat these ingredients until smooth and fluffy!

 

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Add the dry mixture a bit at a time, blending them together gradually.  This avoids the whole 4 cups of flour exploding all over you and your kitchen.

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A note about softened butter:  Cold-out-of-the-fridge butter is NOT the same as softened/room temp butter is NOT the same as melted butter.  Cold butter stays in clumps; soft butter beats in smoothly.  Since you want the butter to be evenly distributed throughout the cookies, make sure it is softened.  If you forgot to take it out of the refrigerator, microwave the sticks of butter in the wrapper for 5 seconds.  See if they are squishy when pinched.  Repeat microwaving in 5 second bursts until the butter is soft.  Don’t microwave for longer intervals or your butter will melt and the cookies will not bake the same! Here’s a picture showing the change in textures.

And now back to our regularly scheduled programming…

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This is the fun, get your fingers messy part.  Place a generous amount of white sugar on a plate.  Taking chunks of dough in your hand, roll them into walnut-sized balls and then roll them in the sugar until coated.  Place these delectable little bites onto your cookie sheet.

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These little darlings will bake in a quick 8 minutes in my oven (the recipe called for 10, but did not include the scorch potential of being sugar coated!), so keep a close eye as they bake. Also: breathe deeply because these things smell AMAZING!

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When they come out of the oven the bottoms should look only slightly browner than the tops.  They will be chewy and delectable and plentiful.  My batch made nearly 100 cookies (a personal record for cookies-at-a-time).

So bake, share, gift, and above all remember that Mama loves ya! <3

Merry Chipmas!!!