I was exploring the Internet the other day looking for inspiration when I realized I have an issue.  To explain, I have the worst problem with people’s voices.  Go ahead and say it…..voices???  There are several people I used to love when I read their blogs, but once I heard them live on their blogs, OY!  I’m not going to mention any names, because that would be wrong.  Just because I’m weird doesn’t mean everyone should be.   I can’t explain it, this is just my issue.

So to follow up, I was watching this gal and I was just getting ready to move on when she started on her list of ingredients.  I’m not going to say her name because I don’t think I can look and listen ever again, but the cake sounded very interesting and maybe you’ll follow up with her.  See, I’m only hurting myself.  What a maroon I can be.

1 1/2 CUP FLAKED COCONUT

1 TO 1 1/2 CUPS CHOPPED PECANS

1 GERMAN CHOCOLATE CAKE MIX (PREPARE BATTER AS PER BOX DIRECTIONS)

1 8 OZ. CREAM CHEESE (ROOM TEMPERATURE)

1 STICK BUTTER

2 CUPS POWDERED SUGAR

Preheat the oven to 350 degrees F.  Prepare your cake mix and set the batter aside.  Combine the butter, cream cheese and sugar and blend well and set aside.  Spray a 13 x 9 x 2” cake pan well with baking spray (or grease and flour) then sprinkle coconut evenly across the bottom of pan. Now sprinkle the pecans evenly over the coconut. Next pour the prepared cake batter over the coconut and pecans. Then dollop cream cheese mixture over the top of batter using a tablespoon as you would for a marble cake.  Take your spatula and carefully run it through the top of the cake to marble the cream cheese in a little.  Bake at 350 degrees for 50  minutes to an 1 hour!  Take out and enjoy hot or cool.

* From the Recipe Box:

The cake was incredibly moist and flavorful.  G was like “SHUT UP!”  This is the best.

There are nooks and crannies that form like a fault line after an earthquake.  Clever.

and remember:   When disaster strikes the time to prepare has passed.  Big kiss, Lynn

I was watching Ina’s Liquor Store Shortcuts and thought this apple cake looked so nummy.  I love a heavy dense cake, so anything with fruit and nuts is going to be a winner in my book.  It kind of breaks my rule about too many ingredients, but it’s hard to limit when you’re baking.

OK, let’s talk about my “too many ingredients rule”.  By the time I chopped and roasted pecans, cubed 3 pounds of apples (and no, I did not peel them, you know how I feel about that), soaked my raisins in rum, I was pooped.  My sous chef was at the dentist and I had to do it all by myself.  Le sigh.  I’m waiting for the cake to get out of the oven as I write this and all I can say is this had better be an incredible cake.

I was just at the coast.  It’s the first time I’ve been with a large family group in quite awhile.  The last time I was there was with my bro and s-i-l pre-pandemic and some how or other the place caught on fire.  We didn’t do it, I swear.  We used to go every summer with the whole family:  mom, dad, bro, s-i-l, all the kids, spouses, and their kids.  We always had a super great time.  Covid-19 makes everything a little more interesting and challenging.  I have to be honest, I was afraid if I got down there, would I be able to get back home.  I can be such a wuss when I’m not in total control.

Sorry, I’ve gone off on another tangent.  This is about caramel corn.  My mom always made it to bring to the coast.  It was a total tradition.  This is like the original caramel corn from days gone by.  It’s super easy to make, but the hot caramel makes it a little scary to make with little helpers.  I thought the caramel got a little too dark this time before I poured it over the popped corn, but everyone seemed to like it just fine.  Keep an eye on it though.

6 quarts popped corn

1 cup peanuts

2 cups packed brown sugar

1 cup butter

½ cup light Karo syrup

1 teaspoon salt

1 teaspoon baking soda

Put popped corn and nuts in a large greased baking pan.  Combine sugar, butter, syrup and salt in a large saucepan.  Bring to a boil and boil for 5 minutes.  Remove from heat and stir in soda.  Gradually, but quickly, pour over popcorn and nuts, tossing to coat.  Bake in a 200 degree oven, stirring every 15 minutes for an hour.  Cool in pan stirring occasionally.

This is truly a bomb-diggity treat and you will love it.  Maybe it will become your tradition.

* From the Recipe Box:

About 1 ¼ cups raw popping corn in an air popper equals 6 quarts

This is the definitive Ocean Shores treat.  Mom always brought this.  I could eat the whole batch, unless Chris got to it first.

and remember what Abraham Lincoln said:  Most people are about as happy as they make up their minds to be.   Big kiss, Lynn

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The sous chef and I made some really fun little treats and we’re calling them Grahamookies.  I’d ordered chocolate graham crackers for another project and this recipe was on the side of the box.

Lay graham crackers on a piece of parchment on a rimmed half sheet cookie pan.  We were making chocolate so that’s the cracker we used.  Next we melted 2 cups of chocolate chips and 1/2 cup of cream in the microwave.  We started out at 30 seconds and then gave it a good stir and did it for an additional 30 seconds, continuing until the ganache was smooth and glossy.

Let the ganache cool a smidgy bit and then spread it on each cracker.  Work in sections so the chocolate doesn’t harden too quickly.  The sous chef took all his aggression out on a cup of pretzels in a zip lock bag to sprinkle on top.  Next we sprinkled on Jimmys, but you can use any kind of sprinkles you like.  Finally we added a few baking sized M&M’s left over from Christmas.

The crackers needed to spend about 30 minutes in the refrigerator to firm up.

The sous chef and I had a good time decorating the grahamookies.  We came up with all sorts of ideas.  On regular graham crackers, you could melt peanut butter chips or butterscotch chips.  The same toppings would be excellent on them.   Or we would probably chop up Reese’s Peanut Butter Cups on one or Butterfingers.  Anything would work.  Jimmys and sprinkles really have no flavor, so you can have fun without flavor conflict.  Give this a try the next time you have little helpers around.

* From the Recipe Box:

There are so many variations to this recipe.  You can make something with the chocolate graham crackers or with the honey graham crackers.  The kids love to help decorating.

We upped the recipe a bit.  Why wouldn’t we?  The recipe on the box was 8 chocolate grahams, 4 ounces semi-sweet chocolate, melted and 8 miniature pretzel twists, crushed.  That’s merely a taste.

and remember what Pee Wee Herman said:  I know you are, but what am I?    Big kiss, Lynn

 

Ingredients

• 1 1/2 cup semi sweet chocolate chips
• 1 cup peanut butter chips
• 1/2 cup butter (cut into pieces)
• 1/4 cup peanut butter
• 2 cups pretzel sticks (roughly chopped)
• 1 cup salted peanuts

Instructions

1. In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter. Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn’t completely melted, return to the microwave for 20 second intervals, stirring after each time).
2. Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in chocolate.
3. Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm.
4. Optional: drizzle with melted peanut butter.
5. If you don’t eat them all in one sitting, store leftovers in an airtight container.

 * From the Recipe Box:

While these weren’t going to win the cookie of the year, they were great fun to make with kids.  There will be sprinkles everywhere due to the enthusiasm of your helpers.

I didn’t have pretzel sticks, I had knots.  That didn’t stop the sous chef from breaking them up into the right sized pieces.

I also didn’t have peanut butter chips so we used butterscotch chips.  Who knew.

and remember:  Friendship isn’t about who you’ve known the longest, it’s about who walked in to your life, said ‘I’m here for you’ and PROVED it.  Big kiss, Lynn

We had quite a treat the other night.  A restaurant we especially love here on the Island has pick up dinners two nights a week.  The Snohomish kids ordered dinner for us and G went and picked it up.  We had wonderful halibut, clams and mussels; an onion tart; and something I had never had before:  panna cotta.  There was no plate licking, but that was only because we showed amazing restrain.

I’m going to attempt Panna Cotta.  How hard can it be?  Wow, I wish I had a nickel for every time I’ve said that in the past.  I’ve been researching recipes and I’m ready to give it a go.  Since I can’t go to the grocery store right now, I had to wait and order gelatin from Amazon.  Thank God for Amazon.  I’ve not really used gelatin before either.

• 1/4 cup cold water or milk
• 2 1/4 teaspoons (7 g/0.25 oz.) unflavored powdered gelatin
• 2 cups heavy cream
• 1/4 cup granulated sugar
• 1/2 vanilla bean, split and seeded, or 1 teaspoon pure vanilla extract

Instructions

1. Place water or the milk in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.  Why yes, it does look like a bowl of brains.
2. Meanwhile, in a medium saucepan, heat cream, sugar, vanilla pod, and vanilla seeds on medium heat and bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
3. Pour cream into 4 individual serving dishes. Refrigerate for at least 2-4 hours, or until completely set.

 * From the Recipe Box:

This is very similar to custard, but much silkier.  We loved it.  The top picture looks like brains to me, but it’s the gelatin softening in the milk.

I went with this recipe because I did not have any half and half.  Remember, no extra store trips.  I may try the other one at a future date.

and remember this Chinese Proverb:  If you don’t want anyone to find out, don’t do it.    Big kiss, Lynn

This entry is brought to you by the dashingly debonair G.  We were watching a cooking show the other night and he saw a peanut butter pie.  Was it this pie?  Hell, no.  G cannot leave well enough alone; he must change it to be his own creation.  There was no recipe provided, but that has never stopped G.

So, the pie we saw was made with a graham cracker crust, crunchy peanut butter and cream cheese.  G wanted his to have a chocolate graham cracker crust  and creamy peanut butter, because that’s what we have.

This is a really good example of trying something new.  G didn’t have the pie baking skills necessary to make a pie, but he did have the desire to have a piece of peanut butter pie.  Sometimes that’s all it takes.  Don’t let fear stop you from trying something new.

Graham cracker crust

1 sleeve graham crackers, regular or chocolate, crushed

1/4 cup butter, melted

2 tablespoons sugar

Combine all, press firmly in pie pan and bake at 350 degrees for 10 minutes.  Cool before adding filling.

Peanut butter filling

1 cup peanut butter, creamy or crunchy (G used creamy peanut butter and added 1/2 cup chopped peanuts)

1 cup cream cheese, room temperature

1 cup whip cream, whipped

1 teaspoon vanilla

Using a hand mixer, whip peanut butter and cream cheese.  Set aside.  Whip cream and slowly incorporate it into peanut butter mixture.  Add vanilla.  Once it’s the desired consistency, pour into your prepared pie shell.

G drizzled chocolate syrup over the slices when serving.  Next time he said he’ll put a plop of whip cream on as well.  He says for the visual appeal, but we all know he’s lying.  He loves whip cream!

*  From the Recipe Box:

Be careful with the chopped peanuts.  G used salted peanuts and he had to scramble a bit to lessen the salt flavor in the pie.

The pie is really rich, but everyone but me loved it.  It was a bit much for me.

and remember:  I’ve decided to be happy because it’s good for my health.  Big kiss, Lynn

Over the years, G and I have turned into chocolate bark fans.  Today I want to focus on 3 different barks.  And you thought this was going to be about dogs.  Ha-ha.  I think both G and I like the white chocolate, pistachio and cranberry bark the best.  We made this the first time years ago to give as Christmas gifts.  We liked it so much, we kept thinking of other options to try.  We really liked the way it looked.  There’s something classy and sophisticated about bark.

I found these great discs on Amazon.  They melt really well and the chocolate has a decent flavor.  As I’ve mentioned, I’m not a huge chocolate fan and some chocolates really ….. offend me.  That isn’t the right word, but I don’t want to eat a KitKat due to the chocolate and yet it’s one of G’s favorite chocolate bars.  There’s a flavor profile that just offends the old tongue.  So, maybe it is the right word.

Bark # 1 White Chocolate, Pistachio and Craisin Bark

Melt 12 ounces white chocolate discs in the microwave for approximately 1 minute

Keep going in 15 second intervals if it needs more time.

Place parchment on cookie sheet.  Pour white chocolate on parchment.  Sprinkle pistachios and craisins over melted chocolate and cool in refrigerator.  Break into pieces when firm.

Bark # 2 Reese’s Pieces Milk Chocolate Bark

Melt 12 ounces milk chocolate discs in the microwave for approximately 1 minute

Keep going in 15 second intervals if it needs more time.

Place parchment on cookie sheet.  Pour milk chocolate on parchment.  Sprinkle Reese’s Pieces and cut up Reese’s Peanut Butter Cups over melted chocolate and cool in refrigerator.  Break into pieces when firm.

Bark # 3 Dark Chocolate, Pecan and Montmorency Cherries

Melt 12 ounces dark chocolate discs in the microwave for approximately 1 minute

Keep going in 15 second intervals if it needs more time.

Place parchment on cookie sheet.  Pour dark chocolate on parchment.  Place whole pecan halves and chopped Montmorency cherries over melted chocolate and cool in refrigerator.  Break into pieces when firm.

*  From the Recipe Box:

We love bark; it is the perfect Christmas gift basket addition.

These discs melt so easily, a quick stir will usually get all the lumps out.

Try your favorite flavor and let me know.  I’m always looking for new ideas.

We stirred the nuts and fruit into the white chocolate bark, and I will do that with the others next time.  I don’t like the bark chocolate spread too thin.

and remember:  You can’t buy happiness, but you can buy candy and that’s almost the same thing.  Big kiss, Lynn