Chocolate No-bakes

My mom makes these cookies.  They are her specialty. 

She calls them Winter Delights. My Uncle Tim calls them Cowboy Cookies. I call them Chocolate No-Bakes. 

Whatever you choose to call them, the fact remains...they are de-lish-ous!

2 cups of sugar
1/2 cup milk
1 stick of butter
1 teaspoon vanilla
3 cups of oatmeal
3/4 cup of peanut butter
2 tablespoons Hershey's cocoa

First mix sugar and milk in a saucepan and bring to a boil.

Then time it for 2 minutes.

Add the butter, vanilla, peanut butter, and cocoa. 

Mix well. 

Lay out a sheet of tin foil or parchment paper, and drop cookies by the spoonful onto the sheet. 

Let them sit until hardened. 

Then...enjoy :)

blueberry french toast casserole

This is one of those dishes that doesn't look as near as good as it tastes. (I stole this picture off the internet, because well...mine never looks this pretty.) 

But the moment this custard-y confestion hits your taste buds, you're hooked. It's like having a decadent cheesecake for breakfast. And I'm pretty sure that's a no-no. But live a little. 

Note: If you are serving this at a breakfast event you want to make it the night before because it has to chill for at least 8 hrs. It is so worth the wait though!

12 slices of white bread (crusts removed)
2 8oz packages of cream cheese
1 cup of blueberries (fresh or frozen)
12 eggs
2 cups milk
1/3 cup maple syrup

Note: Sometimes I prefer to change up the bread and egg ratio. I tend to add more bread and a little less egg. For example: 10 eggs and 14 slices of bread. Depends on how custard-y you like it. (I'm going to add "custard-y" to my dictionary. I think it needs to be a word from now on. Just sayin')

Grease a 13x9 pan.

Cut bread into 1" cubes. Place half the bread into the pan. You'll next want to cut the cream cheese into cubes as well. Place over the bread in pan. Add the blueberries, making sure that everything is evenly distributed. You want to have each bite containing all ingredients. Top with the remaining bread.

In a large bowl, beat the eggs and then add the milk and syrup. Make sure it's all mixed well. Then pour over the bread. Just like bread pudding you want to make sure that everything is well coated.

Cover and chill for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking and preheat oven to 350 degrees. Cover and bake for 30 minutes. Uncover and bake for an additional 25 minutes or until center is set.

For the sauce:
1 cup of sugar
2 tbsp cornstarch
1 cup of water
1 cup of blueberries
1 tbsp of butter

Combine sugar, cornstarch and water. Bring to a boil. Boil for 3 min then reduce heat. Stir in blueberries and cook for 8-10 min. Add butter to the sauce and stir until it is melted. Pour on top of the french toast casserole.

One last step...Enjoy. You've worked hard for it.

new things

I've just posted some new things in my etsy shop, Tanya Lynn. 

Hope you check it out. 

I'm venturing into handbags and purses. 

You just never know what I'm gonna come up with!

home made baguette

So my mom turns to me yesterday and says "Uh-oh, Tan. We have no meat for dinner. What do we do?" 

When I cooked for the college students there was one meal I made that had everyone talking and no one complaining over the lack of meat. Soup and bread bowls.

I don't mean to brag, but I've actually had  my soup and bread bowls mentioned in two songs. Just sayin'. 

The secret is out though...I used store bought dough. *gasp*

Rich's frozen bread dough to be exact.

However, yesterday, when we had hungry people coming home from work I had no store bought dough. 

So I went to my handy-dandy Pinterest site and found an excellent recipe for a quick and easy baguette. And when I say quick and easy, I so mean it.

Source: thesisterscafe.com via Tanya on Pinterest

My mom made the most amazing broccoli and cheddar soup to dip the bread into. 

Now you could make your own bread bowls instead. I just find the baguette easier. 

When I made them at the school, I would first thaw the frozen dough. You want to spray a baking sheet with a food release spray, place the dough on sheet and spray the dough as well. Cover (plastic wrap works fine) and let room temperature do its job. 

When the dough has thawed out but not began to rise, I would cut (if needed) the dough and roll into balls similar to the size of a baseball or maybe a little larger.

(If you use the baguette recipe, you'll want to make them larger like a grapefruit. It didn't seem to rise as much as Rich's frozen dough did.)

Place on baking sheet again. Make sure they are well coated with spray and cover. I always found the longer you wait, the larger they rise. 

Bake as instructed...until golden brown. Sometimes, when they first start turning golden I would brush them with butter, honey butter, or garlic butter, then let them finish baking. You're choice. Not necessary. 

Now the difficult part is cutting the hole for the soup. I prefer to do it while the bowls are hot, so I can serve immediately. Some places serve them room temperature. It's up to you. If you do it while its hot, just know you're hands won't be happy with you. But if you decide to wait, it is much easier to do. 

I always just cut a circle in the top, then when it's time to serve I would tear out the top and make room for the soup with my hands (I used gloves at the school of course).

This can all be done with the baguette recipe above as well. Just skip the thawing stage. 

Here's a pic of how my baguettes turned out last night. Sorry about the poor mobile phone quality. 

This meal went so fast once everyone was home. And not one of our meat-lover family members commented on the lack of meat.

 A great, CHEAP meal idea! Enjoy!

lighter options

So I promised some lighter options for dinner. Sorry it has taken so long. I don't have the money to make all of these and tell you how they worked, but I'll give you ideas for you to try yourself.

Here's a comfort food recipe that is also weight watchers. Its a corn, bacon, potato chowder. Umm yes please! Especially on these cold New England nights. And only 6 points!!

Source: weightwatchers.com via Laura on Pinterest

I really want to make this one! Can't wait until payday. This is another weight watcher recipe and only 5 points. I love beef and broccoli! The recipe suggest lettuce leaves to create a wrap. Or I would serve over brown rice.

Source: weightwatchers.com via Tanya on Pinterest

Then last but not least...a weight watcher dessert recipe. This one is only 3 points! Cherry cheesecake. Yes, you read that right...cheesecake. As the recipe indicates, you can change up the topping if you don't like cherry. I would totally do strawberries. Just sayin'.

Source: weightwatchers.com via Sarah on Pinterest

I hope you enjoy these ideas and I would love to hear back from you about how they turned out. Leave a comment here or on my facebook page. Enjoy :)

my momma's coconut cake

Mmm..good ole southern comfort food. I may be from Florida, but my grandma sure knew how to make some good ole southern food. She taught my mom and my mom taught me. My mom had this hankerin (I use that word because in my head right now I'm southern--just deal with it) for some southern coconut cake. Mmmmm Mmmm Mmmm! Now I am very, very picky about coconut cake. I'm not sure how to explain how I like it. There are just some I hate, and some I enjoy. Because I am so picky, I don't eat it very often and I never make it.

Well, my momma got herself up in that kitchen, and made one dee-lish-ous cake. I learned one of the secrets to a good coconut cake is the frosting. You don't want to use a plain ole buttercream. Nope, you want a sugary sweet 7-minute frosting. I had totally forgotten my grandma's decadent frosting. She made it all the time when I was little. She would let me lick the silver mixer thingies (you would think I would know what those are called, but I don't). Mmmm, this frosting tastes like marshmallow cream. So good.

My mom found this recipe that uses both the 7-minute frosting and has a delicious southern recipe for the cake. I was immediately transported back to my grandma's kitchen. Made me miss her a lot. The recipe is called Jamie's Coconut Cake by Paula Deen. Highly recommend it for all you lovers of coconut cake and good ole southern food.

I made all kinds of good food last night as well, but that will have to wait for another post. Can't give away all my secrets in one shot, now can I?

New Year's

Growing up, when I thought of New Years I didn't think of parties and glitter. I thought of football. This could be due to the fact that my father owned the television New Years day and football reigned supreme. So today, I'm putting together my menu for all the football watching that will happen on New Year's Day. I've decided to use my favorite site, Pinterest.

Hopefully, if I have done everything right, you can just click on the photo and it will eventually take you to the recipe. This first idea is similar to pull-apart monkey bread. The twist is... 

Source: jasonandshawnda.com via Tanya on Pinterest

...its pizza. So clever!

I know I've already posted the Buffalo Chicken dip, but I saw this and felt I had to share with you. It's the skinny version for all of you who are starting the New Year with a diet. Plus, you can't watch football without this dip.

Source: skinnytaste.com via Tanya on Pinterest

This one is a little different...Ham and cheese pretzel bites. Never had them before. Definitely curious.

Source: penniesonaplatter.com via Tanya on Pinterest

Now this is a fancier take on football food...

Source: family.go.com via Keri on Pinterest

...mini tacos. I thought they were cute :) Although in reality I would just make a layered dip and put a bag of Tostitos next to it.

No matter what you make on New Year's Day, no matter what you do, I hope you have tons of fun with your family and friends. Happy New Year!! 

God bless!

Merry Christmas!!

I have been so sick, but I am happy that I'm finally back to the point where I can think about food again. Can't eat it still but at least I can think about it.

It has been such a struggle to get into the Christmas spirit this year. So much going on. Plus I've found my normal Christmas spirit is expensive and too costly for me this year. I normally have all of the Christmas meals planned out, but this week with everyone sick it's been difficult to coordinate. I believe we are close to finishing the planning process.

Year in and year out, we have a solid tradition of me waking everyone up early to open presents. I'm a 4 yr old at heart. Then when all the presents have been opened and the wrapping paper cleaned up, everyone goes back to bed ha. My dad takes a short nap and then begins making breakfast for everyone. He makes the best breakfast ever!! And of course, he's never shared his secrets. I'm ok with this because that means I get to sleep in a little later than he does.

So tomorrow morning, he'll be making the breakfast and I'll be making biscuits and sausage gravy. My mom is making these tonight to have in the morning as well...Overnight Caramel Pecan Rolls. Oooh I can't wait. My friend, Kristie, gave me this recipe. My mom and I have been waiting with anticipation to make them :)

We'll be having a simple ham dinner. We haven't decided if we are doing a twice baked potato dish or I'm thinking The Pioneer Woman's mashed potatoes. She's got an intense recipe I've been dying to try. The other sides are still being planned.

For dessert I'm thinking of a sticky bread pudding. It may be too similar to the caramel pecan rolls, so I might decide on something else. Of course, I have to figure this all out soon I know.

I will share with you pictures and how everything turned out on Monday.

I hope that all your cooking adventures are fun and full of memories. Merry Christmas everyone!!

candy cane cupcakes

What would Christmas baking be like without some candy canes? Jessica found this recipe for me, but I didn't like it so once again I created my own. It is so simple. All you need is:

1 box of white cake mix

red food color

1 tsp of peppermint extract

Follow the instructions on the back of the box to make the cake. Add the food color and peppermint flavor. Line your cupcake pan with cupcake liners. Fill each liner 3/4 of the way, and place in oven to bake. Also follow box's instructions for this. 

For the frosting, I used Paula Deen's Quick Vanilla Buttercream Frosting recipe. When I added the vanilla, I added just a little more peppermint. It just depends on how much peppermint you like. You can keep the frosting vanilla if you don't like much or add more if you like it really pepperminty. You're choice. 

After the cupcakes are finished baking and have cooled completely, you can frost them and top them with crushed candy canes. These cupcakes were so light and refreshing. And if a darker, more chocolate-y experience is what you seek, you can definitely use a chocolate cake mix. No need for the food color then. 

Definitely a cupcake must for all you peppermint-lovers!!

Christmas cookies

I have been making all kinds of cookies since getting my mixer, and they aren't your average cookies! First, I made Snow Topped Chocolate Mint Cookies. Jess and Shay go to Panera Bread a lot and rave about Mint Crinkle cookies. They wanted me to make the cookies for them, so they graciously gave me a BITE so I could get an idea of how they were made. This is the closest recipe I could find.

Then I started playing around on Pinterest. Quick sidenote: I am still bitter at all my so called friends who never once told me about Pinterest. I did not learn of it until October. To all of you who do not know what Pinterest is, I am going to be a GOOD friend and tell you about it...beware it's addicting. It's a place online where ideas and photos float around waiting to be pinned to your own inspiration boards. There are numerous different topics and subjects. You can find recipe ideas, DIY ideas, decorating ideas, etc. So I came across this idea...

Source: fahrenheit350.blogspot.com via Tanya on Pinterest

You're drooling now, aren't you? Mini marshmallows have been added to the chocolate chip cookie and the dough has been placed on a graham cracker before baking. I'm not a big fan of graham crackers and the whole s'more craze. So I made it my own way (once again rebelling against recipes). So I nixed the graham crackers and added walnuts to the mixture. OMG! (I don't typically write/talk like a teenage girl, but these cookies will do that to you).

So you want to know how to make cookies like this? Here is the original Campfire Cookie recipe I found. But if you want to make my chocolate chip cookies with marshmallows and walnuts, here it is. I recommend using Tollhouse cookie recipe. I have tried so many other recipes and I always go back to this one. Then at the end when you add the chocolate chips I added a small bag of walnuts, maybe a 1/2 cup or 3/4 cup. Then a cup of marshmallows.

I always ask my mom what I should name a cookie, and she always has a Christmas name. She wants these to be called Christmas Presents. There are also Winter Delights and Celebration cookies. I have no idea what they cookies are, but she swears she makes them every year. I believe her, I just think she made up the names this year and is pretending she's always called them that. Share with me your ideas of what I should name this last cookie. And if you aren't a part of the Pinterest phenomenon let me know and I'll send you an invite (unlike my friends who left me in the dark).

God bless!

my weekend of fun, food, and football

Saturday was my birthday. The big twenty-ten. My family had a little party for me Saturday night, and I received my presents. My mother gave me a small sewing box that belonged to my great, great grandmother. My mother thought it might be a nice addition to my apron-making endeavor. I was thrilled.

Next I began opening several small packages from my sister, Jess, and her husband, Brandon. The first was baking soda. Then baking powder. I began to guess before opening the next several items: chocolate chips, walnuts, flour, sugar. I looked up and said, "Jess, do you want me to make you some cookies?"

Then came a huge Bed, Bath, and Beyond box. I opened it and looked in to find a hand held Kitchen Aid mixer. I've been asking for a hands free Kitchen Aid mixer for years. I never really expected to get one, but I figured what's the harm in letting everyone know I wanted one. I thought well maybe they could all put their money together and just get me a mixer. It never worked.

So here I am looking at the much smaller not-what-I-wanted mixer and trying to act excited because I know those are still pricey. I smile and thank them. Then Brandon says, "Just kidding! Here ya go!" A massive box appears before me, making the big box before look tiny. I began ripping at the paper (this is so unlike me... I am a gentle un-wrapper).

"No way! NO YOU DIDN'T!?! For real???" AAAAAHHHHH!!!

I am now the proud, proud owner of a brand new Kitchen Aid mixer. I have named him Big Blue. He makes me very happy. I walked away from my little party and straight to the kitchen where I began baking ha.

Then Sunday afternoon, the worship team I sing with at church had a Christmas get-together. We all gathered to watch the Patriots-Broncos game. I was on the Broncos side and feared being thrown out of the party of Patriots fans so I brought a peace offering of the cookies I had made the night before and a party favorite...buffalo chicken dip.

So many people love this dip. It's perfect for a football game or, in my opinion, just about any get together. I promised I would post the recipe. Here's the thing though, there are several recipes and I kind of make my own up. I tend to do that a lot. I think it's my creative personality rebelling against any constrictions recipes provide. 

I will post a couple options. The one I tend to always make consists of ranch, because my family prefers ranch. However, there is one made with blue cheese as well if you prefer. Another difference in these recipes is the chicken. Most use a can of chicken. I like to make my own chicken with the hot sauce, and then shred it. Much more flavor, but also means more work :) The choice is up to you. 

Look through these recipe options: 

Ranch option

Blue cheese option

This is a simple recipe. Have fun with it. Create your own if you want. Serve it with tortilla chips, crackers or celery sticks. Enjoy!

I think Big Blue and I are going to go make some fun stuff today. I hear Pinterest calling my name. Maybe you'll get some more recipes tomorrow...

stuffed pork loin

The other day I was watching the Barefoot Contessa on Food Network. She was making a loin of pork with fennel and onion stuffing. I'm not really a fan of either onion or fennel so I contemplated a simpler substitute. I decided on Stove Top's Pork Stuffing. I really wanted to dice up an apple and add it to the stuffing, but someone ate all of the apples before I could get to them. I strongly suggest you do this. The sweetness of the apple just complements the flavors of the pork so well.

I made the stuffing first and set it aside. Then I butterflied the pork loin. Ina Garten, also known as the Barefoot Contessa, had her butcher butterfly the loin like a letter that you would open three ways. I mimicked this. It didn't come out near as neatly as hers was, but it worked. I laid out the loin fat side down on the cutting board then sprinkled some salt, pepper, and garlic powder on top. Also make sure you preheat the oven to 425 degrees.

At this point I starting spooning all the stuffing on top of the loin and spreading it out evenly. I then began to roll it up, making sure that the fat side ended up on top. You want to make sure you do this because that is where all the flavor is. Without it all you'll have is a bland piece of pork. You want it to cook down through the meat and flavor everything. You need to tie it up with kitchen string. I used three ties to make sure that everything stayed in place while it cooked.

Place the loin on a baking sheet (fat side up). Add a little bit of olive oil to the top and rub it around. Then add just a little more salt and pepper before putting it in the oven. Garten says you'll want to roast it for 30 minutes then lower the temp to 350 degrees and roast for another 20 to 30 minutes. She suggests using a meat thermometer to make sure that it heats to 137 degrees F. She also points out that you have to make sure the thermometer is not hitting the stuffing.

Once it is finished cooking, you'll want to let it rest for at least 15 minutes. My family never allows this stage. They were literally asking if it was finished 10 minutes after I put it into the oven. Very impatient group of individuals. The resting period allows the meat to absorb all of its juices. If you cut into it immediately, the juices just flow out and you're left with dry pork.

When you are ready to slice it, remove the strings, and slice carefully through so that you get a nice beautiful view of the stuffing inside and all your hard work. I served this with some garlic mashed potatoes and green beans. Totally forgot to pick out a veggie when I was at the store, so canned green beans it was. I would have loved some asparagus with it instead. My favorite!

Can't say this dish lasted long. Then again, they were asking every ten minutes. So when it was done, they attacked it. It was sheer luck I was able to take a picture for you guys. Hope you guys enjoy!

Merry Christmas!

a new apron

 A new fun apron has been posted on my etsy page. It's black with white and red flowers. A red hand made rose adorns the top. And two ruffles at the bottom give the apron a flirty feel.

If you are interested in an apron, but have something specific in mind just contact me. I can customize one for you!!

My email is tanya6124@hotmail.com or you can contact me on facebook.

the disappearing cookie

Another cookie post!! I know, I know. I need to post something other than cookies, and I promise I will. I just can't help it. First, we make a whole lotta cookies at Christmas time in our family. Second, I just can't resist these cookies. They are just so yummy. We've called them the Disappearing cookie, because that's just what they do. They do not last long.

These buttery confections are chocked full of oatmeal, chocolate chips, coconut, raisins, and pecans. Here's the original recipe. My mom made them Wednesday nights for my band mates and the fam. We take the recipe and customize it. When you add the chocolate chips, you're going to also add 1/2 cup coconut, 1/2 cup raisins, and 1/2 cup of pecans or walnuts.

I promise you will love these cookies just as much as my family does. Just make sure you hide some for yourself because they disappear fast!

peanut butter temptations

So Jessica made these wonderful cookies the other day. I tried to talk her into being a guest blogger but apparently my persuasive skills are useless. However she did hand over the recipe she found. The cookie is called Peanut Butter Temptations. The recipe can be found on the back of a bag of Reese's cups, or...here in this blog post.

The recipe calls for making them in small baking cups to mimic the shape of the Reese's cup. However, Jess did her own thing and just rolled the dough into small balls and baked on a cookie sheet and added the Reese's cup at the end as directed.



Prep time: approx. 15 min
Bake time: 10 min
Makes: approx. 3 1/2 dozen

About 40 Reese's cups miniatures
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup Reese's peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Directions:
1. Heat oven to 375F. Remove wrappers from candies. Line small muffin cups (1 3/4 inches in diameter) with paper bake cups.
2. Beat butter, granulated sugar, brown sugar, peanut butter, egg, and vanilla until fluffy in large bowl. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each paper-lined or ungreased muffin cup. Do not  flatten.
3. Bake 10-12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in muffin pan.

zuppa toscana

This is the time of year to curl up in front of the fire with a nice big bowl of comforting soup. My pick is a take on zuppa toscana, a well known restaurant favorite. This Italian soup is filled with hearty chunks of potato, sausage, and kale. It is full of flavor! A must try. I'll provide the copy cat recipe link here, but I wanted to share my version as well. My family likes it a little thicker, more like a chowder. Here's a list of ingredients:

1 lb of mild Italian sausage

2/3 cup of flour

4 large potatoes

2 garlic cloves, minced

2 cups of kale, chopped and hard stems removed

2 (8oz) cans of chicken broth

1 quart of water

1 cup of heavy whipping cream

I start with breaking up the uncooked sausage and browning it in a big soup pot. Mix the minced garlic with the sausage as it cooks. Once it is browned, I add the flour. It is the same concept as making sausage gravy. Gradually add in the chicken broth, allowing it to thicken. Keep on low heat. Cut the potatoes into large bite-sized cubes, and place them in a separate pot of water. Cook them over medium heat until they are just about done, but not soft, then drain. Cut up the kale and place that and the potatoes in with the sausage and broth. Don't skimp on the kale. It is so good for you. I absolutely love kale and put lots in my soup. After the kale has been added abundantly, add the quart of water and heavy cream. Stir well and cook over medium heat until the kale is cooked all the way through and no longer crunchy. Usually takes about 20 minutes over medium heat. Add salt and pepper to taste. I also add either a little cayenne or red pepper flakes for just a little extra spice.

And if you want to make it even better, I recommend making a bread bowl to go with it. A perfect way to warm up on a cold night.  

peppermint bark

Welcome to my new food blog! I love the Christmas season! It's full of parties, get-togethers and family dinners. It is the perfect time of year to launch my new blog, Apron Confessions.

Everyone has their favorite treat of the season. My sister, Jessica, loves peppermint. Anything and everything peppermint. She waits all year long in anticipation for candy canes and peppermint bark. Thankfully the peppermint bark is very simple to make. It makes a fabulous gift or great to take to any party. Here's the link to a great recipe for it.

You do not need a double boiler for this recipe. You can rig your own version of a double boiler or the microwave works just fine. Just remember to put the chocolate in the microwave for 30 seconds at a time, stirring in between, until all the chocolate is melted. The oil works to give it that smooth and shiny appearance. You do not want to skip the oil.

Once it has cooled, you can cut it into neat squares or my personal favorite, just break it up. You can put it in a pretty box and it makes a perfect gift. Or place it artfully on a Christmas platter for a great party treat. Whatever you decide to do, I hope you remember to share.

welcome

Welcome to Apron Confessions!! I am so excited about this new project. I hope you enjoy it as much as I've enjoyed putting it together. I have always loved cooking and baking, but not everyone feels the same way. I find such enjoyment in the creative side of it all, but many struggle with the difficult task of boiling water. I've decided to create a food blog where I can share things ranging from some of the more complex recipes to simple how-to's. I wanted a place where I wasn't the only one involved, but that others could interact and share some of there kitchen confessions as well.

So please share with me some of your favorite recipes and how-to's. I want to know what you are planning on making this holiday season. And if you are looking for ideas, hopefully you'll find a few here!