You are Never Too Old to Learn

Scones in cake dish www.stampingwithdi.com

I have been baking and cooking a lot, I mean more than probably my 55 years of age. We may never eat out again. I have also put on 10 pounds....I will lose it when we can go back to shopping regularily but for now this keeps my mind busy. These amazing scones are a recipe from my friend Melanie Hopes.

So anyway, look what I learned.

Upside down cake dish www.stampingwithdi.com

I commented that I should put this away because I keep baking for it...and my friend Connie Smith said turn it upside down and it is a bowl for fruit and veggies...and I was like what the what? Did you know that?

Potatoes in upside down cake dish www.stampingwithdi.com

I mean holy heck look how cute these potatoes are in it.

Making macaroon kisses www.stampingwithdi.com

So one of the most requested recipes I think I have on my blog is the Macaroon Kisses. It is from 10 years ago almost to the date...wowzers!  Anyway here are a couple things since I did the original post.  I now use the small pampered chef scoop thing to make my balls so I got 44 of them instead of 32. With our new oven it takes 12 - 14 minutes to cook instead of 10 - 12.

Finished kisses www.stampingwithdi.com

Oh and I dare you to wait to eat one until the hershey's kiss gets hard again...I never can, I mean I ate 4 already.

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Have an awesome Tuesday and thanks for stopping in.

 

 


Why I'm a Stamper!

Lemon curd cookies

This post is why you will never see In The Kitchen with Diana on TV...or anywhere but here.

I made lemon curd cookies last night.

Lemons

I got fresh lemons as I needed zest and juice and I thought I wanted to make my own curd (although I did buy some already made at the store - I just was not sure if they would have it when I did my online order to be picked up). I still want to try though.

Notice how roughed up my lemons are? I was having a hard time getting my lemon zester to get the skin off...then last night in bed I woke up and was like hey I was not using the zester! Then I could hardly sleep thinking about where the heck was my zester?

Cheese grater

This is a cheese grater, not a zester. (this is what I was using to get off the zest) Yes folks step right up and be amazed.....at why I am a stamper! I am good at eating though!!!! P.S. Sorry cheese grater for the curses I was giving you about being the worst zester ever.

Nail file

This is a nail file, not a zester.

Jester

This is a jester, not a zester.

Zester

This is a zester...now I wonder how much more lemony the cookies would be if I actually could have gotten any kind of amount of zest at all off those lemons?

I hope that I have taught you a little today.

Monthly Reminders

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Have an awesome weekend and thanks for stopping in.

 

 


Pecan Tassies

Empty glass cake display

Here is another In The Kitchen with Diana...don't look for it on any of your TV stations any time soon.

I should never have put this glass cake disply on our island, cause now I keep thinking I need to keep food in it...so today I will share with you Pecan Tassies...since when I got up in the morning Eric had snuck in before work and taken all the brownies.

Pecan tassies recipe

Here is the recipe.

Pecan tassies ingrediants

Here are the ingrediants my soochef (me) got ready for me.

Pecan tassies balls

Here are my balls, I usually do this before I actually put in the tin cause then I see if I am making them the right size before hand. I got 22 this time. I used the small pampered chef little scoop thing with the little release dealiebob like an ice cream scoop.

Pecan tassies empty bowl

Waste not, want not...but right now...it should be waist big...want new pants.

Pecan tassies balls in tin

Here they are in the mini muffin tins ready to be squished with that wooden ball squisher.

Pecan tassies squished shells

Here they are all squished...note to self...and YOU...next time make sure the shell goes all the way to the top cause the ones that the filling cooked up and hit the pan they were harder to remove from the tin and broke...and well I had to eat them to hide the evidence...I mean they were clearly not displayable....I mean it is a glass lid on my cake plate and all.

Pecan tassies nuts in shells

Here they are with half the nuts in them before I add the filling...this makes them pretty much evenly have nuts and it is easier to spoon the filling without nuts falling all over and then the last few don't have nuts.  I will remember that the next time I make butter tarts.

Pecan tassies filled
Here they are filled, and then I just had to sprinkle the rest of the nuts on top.

Pecan tassies in oven

In the oven ready to bake. We got a new oven last year when we updated our kitchen and I am so glad we got a convection oven with no exposed bottom cook burner things...although I don't use the convection tons. It is nice that the oven stays cleaner.

Pecan tassies done

All done and cooling.

Pecan tassies good

Ok so I ate one as soon as I could...ok maybe 4 but like I said some broke, and they are just like a mouthful...ha!

Pecan tassies in glass cake display

Tada! that looks better eh?

Mask

So my sweet friend Leslie made the three of us masks so when we are out at the store we can not spread any germs.  I found out after I took the picture I had the mask on upside down. I have to go pick up groceries tomorrow so will venture out on my own the first time in almost a month. Oh and check out that gray hair. Thank goodness I stopped highlighting it in November to let it go natural, so it does not look too bad.

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Have an awesome Thursday and thanks for stopping in.

 


I Made Churros Today

Churro ingredients www.stampingwithdi.com

I saw a recipe for churros and I thought hey I should try and make them, it seemed easy enough. I got my ingredients ready.

Churro mixed www.stampingwithdi.com

Here is the batter before you add the 3 eggs. This is for 4 servings.

Churro pastry bag www.stampingwithdi.com

I got my pastry bag ready for the batter while my oil heated up.  I had the wrong tip because I had used my other one for my faux cupcakes, and once you use them for fake food you can never use them for real food.  I will have to order another one...so I used this one as that was the only one I had.

Churros frying www.stampingwithdi.com

This was the size saucepan the recipe said to use. I got the oil to the right temp and started to add my batter.

Churro first batch www.stampingwithdi.com

This was the first batch draning on my valuable paper towels.

Churro sugar and cinnamon www.stampingwithdi.com

I hoped these were good enough to use half a cup of my also valuable sugar and some cinnamon. So then I kept cooking more and now I see that not only is it 4 servings, but you really needed 4 people to do it. I needed someone to cut the batter with the scissors as I needed 2 hands to squish it out of the too small tip. Plus the danged pot was too small and about the third batch it started to bubble and I had to take it off the stove and had to hold it over a dish as the oil bubbled out of the pan. This is where another person would have been handy to get the other bigger pan out of the cupboard. 

Churro bigger pan www.stampingwithdi.com

This was reminding me of when I burned my Mum and Dad's kitchen (that also was grease too I believe). So I poured the oil in the bigger pan and added more oil as it was not deep enough and heat it up again. The whole time thinking my every growing buttocks really does not need these greasy sugar things...but I was determined.

Churro longer www.stampingwithdi.com

Then I was like I am making them longer so I was not standing there all morning making churros.

Churro who cares what shape www.stampingwithdi.com

Then I was like I don't even care what shape they are.

Churros finished www.stampingwithdi.com

Here are the finished one and only time I will make churros.

Churro dishes www.stampingwithdi.com

These are the dirty dishes from my baking session.

Churro stovetop mess www.stampingwithdi.com

The stovetop was a greasy mess.

Churro bite www.stampingwithdi.com

They were not that bad, but am certain the smaller tip made them skinnier than they should have been. I remember them being doughier.

Then I got to thinking do I even like churros? Nope is the answer. Not mine anyway.

Oh and today is my birthday Jeff asked what I wanted and I said I didn't need anything. I said does it count if we can't celebrate on my day? So I don't think it does.  I told him when this is all over we will go out for supper...till then, churros anyone? Urp!

Monthly Reminders

April 2020 Host Code www.stampingwithdi.com

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Have an awesome Friday and thanks for stopping in.

 


Macaroon Kisses

DSCN1676 copy

So I dug out my old recipe for Macaroon Kisses and made them today, they take a lot longer to make then the other ones, and have many more ingredients in them...including CHOCOLATE!!!  Jeff said the other ones were not that bad, and I should not compare the recipes as they are completely different.

Macaroon Kisses

1/3 cup butter

3 oz. cream cheese

3/4 cup sugar

Cream these three ingredients together until fluffy.

Add:

1 egg yolk

2 tsp. almond extract

2 tsp. orange juice

Mix all together.

Now add your dry ingredients

1 1/2 cup flour

2 tsp. baking powder

1/4 tsp. salt

Mix well.

Now stir in 3 cups of coconut (get a 14 oz, bag, you'll use the rest after)

Chill for one hour. Shape into balls and roll into remaining coconut.

Bake at 350 degrees for 10-12 minutes or until golden, I put them on parchment paper lined cookie sheet to cook. Press an unwrapped Hersheys Kiss in the middle of each when they come out of the oven.

This recipe makes approx. 32 cookies - Let me know if you like them.

DSCN1674 copy
Don't they look cute cooling on the rack?  It takes a few hours for the kiss to firm up.

I had leftover coconut, and I didn't want to throw it away and I didn't want to re-use it cause I had been rolling the cookie dough in it and it used a raw egg, so I toasted it in the oven.

DSCN1679 copy
Crunchy sweet goodness! Yum!

Well I have already lost the race to finish Burned before Mandy, she finished hers in one day!  I am only on chapter 13.  But it is really good.  So I am off to read some more.

Have a great Tuesday and thanks for stopping in!

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