Saturday, December 11, 2010

Homemade Irish Cream Liqueur Recipe #11

Homemade Irish Cream Liqueur

A cold glass to share
Etched using the Making Memories Slice and Cricut Vinyl

Ingredients for Irish Cream Liqueur

Blend well on liquid

Pour into prepared bottle

Picture I took today in the woods

The boys and their fort


Coming thru

We enjoyed a pizza in the oven despite the cold rain

        Hello and welcome to recipe #11, my oh my it is just flying brings in a little warmth we are up to 53 degrees. Spent some of the day outside with the boys in their fort they have all built. Imagination is a wonderful thing. I took some great photos and then it started up with a very cold rain which brought us inside. The homemade Irish Cream Liqueur recipe is one that was given to me by a dear coworker of my moms from the 80's Nancy Blato. I have made it often although it has been a few years now. It makes a great gift or cocktail for a dinner party at the holidays. So easy too. I bought one of the wine gift containers from Joann's Fabrics for $1.79 and will be giving this gift on Christmas Day. It is actually very yummy but I can only imagine extremely fattening. The bottle I used was a recycled bottle which you could put a label on and/or etch. Super easy gift!!
         The picture of the pizza oven is a vege pizza and oh so yummy!! I think hubs is becoming a pro!! LOL!! Tomorrow I have a card I did and a yummy recipe. So stay tuned.....
    Homemade Irish Cream Liqueur
1 1/4 cup of Irish Whiskey
1 (14oz.) can of Eagle Brand Sweetened Condensed Milk
1 cup of whipping cream
1 cup of half/half
5 Tbs. of Hershey chocolate syrup
2 Tbs. of instant coffee
1  1/2 tsp. of vanilla extract
1/2 tsp. almond extract
Combine all the ingredients in the blender; blend well.....refrigerate or pour over ice. Can be in refrig up to 20 days shake before serving .
Keep this in the refig. until time to gift give or drink. Remember always drink responsible. Not for anyone under 21 years of age. It is very sweet and tasty but can be very powerful so be careful. Take care and have a wonderful holiday. Cyber Hugs, Dawn Gallop

Friday, December 10, 2010

Cream Puffs Recipe #10

Cream Puffs


Heat up water and butter

Add self-rising flour to water/butter mixture

mix eggs well

Mix the dough well until it forms a ball on the stove top

Place in oven at 425 degrees

Mix filling ingredients well

Cooked puffs
Dust well with powder sugar after filling with pudding mix

Now serve

Caught eating chocolate pretzels yesterday....just look at the mouth. Too cute!
Hi all,
       Back today with recipe #10!!! WooooHoooo! A yummy one I have not made in many many years. It is adaptable instead of the cream use chicken salad, ham, tuna salad, chocolate cream, etc....... You can even drizzle chocolate over them instead of the powder sugar. You can make them bigger they will just take a little longer to cook. Bite size size is great here, but bigger and chocolate frosting they are like an eclair. The boys even called them doughnuts, well Dusty said "nonuts" too cute! The picture of him is after he got caught yesterday sneaking a chocolate covered lips!! Gotta love it!!
 Cream Puffs
1 cup of water
1 stick butter/margarine
1 cup of self-rising flour
4 eggs
Boil water and then add butter/margarine continue mixing adding flour and eggs (premixed) Beat well on heat until the dough forms a ball. While still warm shape and cook on greased cookie sheet at 425 degrees for approx. 15-18 minutes and depending on size until golden brown. They will not increase insize by much, if any. Cut while warm and cool then fill with filling of choice. Dust with powder sugar.
Cream Puff Filling
1 box of vanilla instant pudding small box
1 cup of heavy cream
1/2 cup of half/half
1 tsp. of vanilla
1/2 cup of powder sugar
mix well in mixer and chill add to open cream puffs, then dust with powder sugar.
The recipe came from my first cake decorating instructor who also did a lot of catering in her lifetime. She was in her early 80's when she game this recipe and I was like 22, Mrs. Nancy Patrick . I would go to her house and we would just make cakes, goodies and cook. Can't wait until tomorrow for the next recipe, I asked hubby to take me grocery shopping tonight so we shall see. My mother called today and I was on the phone a right good while, sorry for the delay. Have a wonderful safe weekend, Cyber Hugs, Dawn Gallop

Thursday, December 9, 2010

Chocolate Covered Pretzels Recipe #9 and Recycled Jar with Etching Cream

Chocolate Covered Pretzels in Recycled Jar

Close Up of Decorated Chocolate Covered Pretzels

"JOY" recycled jar with etched Joy and decorated

The boys ready to decorated the pretzels
Dusty and Cooper

The Ingredients needed to make pretzels

Cooper smashes peppermints to decorate pretzels with

Melt Chocolate and then dip pretzels in

Dusty decorates the pretzels

Finished and ready for gift giving

We decorated our tree tonight Dusty was amazed by the lights
     I bet you thought I forgot about Recipe#9? Well NO!! LOL!! Alexis my dd who is in college came home yesterday to help me with the boys laundry changing out sizes and seasons. She was a HUGE help and will try to come back to help again real soon but with her job it is hard.  Thanks Lex we love you!! I was finally able to finish our tree tonight....piece by piece. It is live tree and very beautiful. I will post as soon as I can. Dusty was so fascinated by the lights...he would go AWWW...with mouth wide open. Cooper asked me a thousand questions about each ornament...too cute. Alexis left this morning to head back to college for an exam....hears hoping she "A"ced it!! 
      This one was a simple as simple gets!! All I did was melt chocolate in the microwave on high for one minute then on thirty seconds then 15 seconds, stirring well between each cycle. I keep it warm on a hot griddle at around 98 degrees. Then after melted I pour in one to two drops of oil, for this recipe I used chocolate hazelnut. These are available some flavors at Michael's, and a cake decorating store. I use Wine and Cake Hobbies  . They are awesome to shop with. Then I take the pretzel and twist around in the chocolate and then decorate with many things like grated chocolate, peppermint, and just about anything you can think of that would be pretty and tasty. The boys had a blast and it is so easy and fun. Keeping out of the goodies is the only hard part, lol!!
Chocolate Covered Pretzels
Pretzel Rods
Chocolate disc like Wilton has
oil flavorings
or any other decorative edible
These will freeze too.
Have fun!!! Let me know what kinda exciting things your up to for the holidays. The jar was a jar that Cheese-Whiz came in and since it had a wide mouth I thought yeah great for the pretzels and easy to etch on. I used the Armour Etch and the Silhouette SD cutting out the "JOY" and using the vinyl to make a template. The ribbon was ironed using the Pebble's ribbon iron and folded gluing to jar the poinsettia is Prima and the rhinsetone snowflake is Imaginisce. An easy great gift. Cyber hugs, Dawn Gallop

Wednesday, December 8, 2010

Recipe #8 Baklava

Finished Baklava

Ingredients for the Baklava

Chop walnuts

Mix chopped walnuts and spices together

Melt butter on stove

Begin adding the phyllo dough brushing each layer with butter

After finished layering cut into diamond shapes

Once into diamond shapes add cloves 

Pop into 300 Degree oven for One hour

While pastry is cooking make the Baklava Syrup

Come to boil and remove from heat do not over cook

Pour unto cooked Baklava

YUMMY!!! You can freeze too!! Now pull out for Christmas Day.

More Pics of the Wood fired Pizza Oven/Artisan Bread Oven

Me and Colby cooking the first pizzas in oven

Dusty and Colby enjoying the pizza

The fireplace we all sat around which has been a project in itself for sometime now this was our second fire

The snow dusting we woke to Sunday morn.
Well HELLO there again,
      Here today brings us recipe #8 and yum o yum is it a fabulous one. I have enjoyed this amazing pastry since I was a young girl living in Newport News Va, where I had many friends in the Greek Community. One of them being my dearest friend thru-out High School. Which now we have lost contact, but not a time goes by that I don't think of her and her family whenever I make this dish...oh memories. The recipe came from a church bazaar cookbook that I purchased when I was around twelve or so and I have been making this yummy pastry since then, the last being the night the Army Recruiter came to the house to visit Crystal....she had told me I invited the Army Recruiter to the house tonight....I said What?? New to the idea.....I said TONIGHT! Yeah momma well I threw this together and yummy it was....well Crystal is now in the Army in Korea and she called last night for us being at 1 something am here, what ya doing momma? Ahh..sleeping! She had been out in the field and unable to call so as soon as she could, she did!! Made me so HAPPPY! I have missed her dearly. You know she is getting some of these goodies!! Air mail straight to Korea! I have had a blast with this and so has my family...they will say whats today??? Hubby even took me to the grocery store last night to buy the Athen's Fillo Dough. Most times he would say can't you use what you have...and yeah but hey we all like to shop!! LOL!
      Work was awesome last night the ladies had a great time they finished their project and were right proud of it!! Love it! Beverly stopped by and brought me Cricut cake blades, the Boy's Will Be Boy's cart. and another Cricut Cake some other goodies!! She ROCKS!! She will find things I have been looking for since I don't get out much. Just love her..THANK YOU BEVERLY!!!!!!!
       Okay unto the will love it and it freezes well!! The recipe is from Jo Karavias
Diamond Pastry Delights (Baklava)
1 1/2 lb butter melted
2 lbs. of chopped walnuts
2 tsp. cinnamon
1 tsp. of ground cloves
2 lbs of fillo (phyllo) dough
whole clover buds place in middle
Baklava Syrup
1 pint of honey
1/2 tsp. lemon extract
2 lbs of sugar
juice of whole lemon
Combine walnuts and spices in large mixing bowl. Melt butter, brush bottom of 14x20 sheet pan and layer with one pastry sheet and keep repeating until four layers are down, then sprinkle on the nut mixture and begin the layering process over and over...ending with four top layers. Brush top with butter and cut into diamonds. Bake one hour at 300 degrees. While pastry is baking mix syrup...mix all ingredients together the honey, the lemon extract, juice of the lemon and sugar allow to boil while stirring and remove from heat immediately. Cool and then pour over baklava while still warm....spooning small amounts at a time. A sure favorite of anyone who loves sweets.

Also wanted to share a few more pics of the pizza oven and the fireplace hubby and Jr. built.....nice work!! The snow was the dusting we got...I know laugh but hey I'll take it!! Any snow we get is BIG!! lol!! Have a wonderful inspired day!! Cyber Hugs, Dawn Gallop
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