Crazy Cooking Challenge - Macaroni & Cheese

This month's Crazy Cooking Challenge was Macaroni and Cheese. I was surprised at how difficult it was for me to find a macaroni and cheese recipe that intrigued me enough to try as I find my Dad's macaroni and cheese recipe to be all I've ever really needed.  I've never actually tried a homemade stove top macaroni and cheese.  I remember as a kid eating the boxed Kraft Macaroni and Cheese about a billion times but as an adult I've never had a boxed macaroni and I've never made one for my children.  So I started with just a general macaroni and cheese search and eventually stumbled across Misadventures of Mrs. B.  I pretty much followed the recipe other than changing the cheese a bit and not adding in hot sauce.  I'm not big on spicy anything or the taste of spice so left that out, though I'm sure it wasn't noticeable.  The first thing that pulled me in was that it was a stove top macaroni and cheese recipe and that she got the recipe from Alton Brown.  I love Alton Brown and watch way too much Food Network.  I also really liked that her blog not only had recipes but cooking tips and basic information like how to make clarified butter.  Looking through her recipes I found so many amazing pictures that really drew me in and made me want to try the recipes.  Pictures are worth a thousand words.  No matter how good something is, if the picture doesn't look appetizing then you aren't going to want to try that recipe.  I can definitely say that isn't the case about Mrs. B's pictures, they look amazing!  Mrs. B also does some writing on her blog that was really interesting to read.  I enjoyed her stories and thoughts.  So not only are her recipes worth checking out, you'll find plenty of very interesting and entertaining pieces to read as well.  Definitely a blog worth checking out!  I'm glad I stumbled upon it!

Stove Top Macaroni & Cheese

1/2 lb. dry elbow macaroni
4 tbsp. butter
2 extra large eggs
6 oz. evaporated milk
1 tsp. salt
Fresh black pepper
1 tsp. dry mustard
6 oz. extra sharp cheddar, shredded
5 oz. colby jack cheese, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.  In a separate bowl whisk together the eggs, milk, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Whisking Wednesdays #16

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Welcome to Whisking Wednesdays! 


Not sure about the rest of you but I've been cooking up a storm lately with so many new recipes I've wanted to try.  Of course, with two small children it isn't quite as easy to get them posted though!  I hope all of you are enjoying the last bits of warm weather and Summer before we hit Fall.  I'm getting excited for the change of seasons as before we know it Christmas will be here.  I know, most people aren't thinking about Christmas yet as it is only September but Christmas is my favorite holiday so I'm always thinking about it.  But first my little girl is turning 4 in a month.  I can't believe that!  Keeping my eyes open trying to figure out the perfect cake or cupcake recipe to make for her! 



Thank you all who participated in this week's Whisking Wednesdays and hope to see you back again this week!

These edible octopi are so cute!  I can just imagine making these with my daughter and how much fun it would be and how excited she would be to eat it afterwards.  I love how something so incredible looking is broken down in easy to follow instructions that make it seem like anyone could do it!

#1
Under the Sea 

The Seven Year Cottage

Another week with Something Swanky in my Top 3!  These chocolates are really pretty and I'm amazed when anyone puts the time and effort into homemade chocolates.  I'm a bit jealous that I don't have any candy molds yet and must get me some!  These peanut butter cups looks YUM!


#2
Chocolate Peanut Butter Cups
Something Swanky 

Tell me this little edible dog isn't just picture perfect!  Of course, the cupcakes look amazing too, I mean looks at that beautiful pipping on them!  But the dog drew me into this recipe, I just love how cute he looks with his big pink tongue.

#3

Dog Days Lemon, Lime & Cherry Cupcakes

Sugar Beams and Other Half Baked Adventures  

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The Rules:

1. Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your recipe.
2. Please leave a link back to this post in your post or Grab My Button.
3. Share your delicious recipes from this week. You are welcome to link up multiple recipes.
4. Leave me a comment and let me know that you've linked up.
5. Please visit at least two others and comment on the goodies they've added to this party.
6. Also, I would love for you to follow me but it isn't a requirement.  

This weeks theme is going to be just your favorite recipe you've made from the week.  Whether it is a dessert, breakfast, dinner or snack.  

Dairy Free Cinnamon Bread

Alright let's see if my son sleeps long enough for me to actually get this recipe posted.  I first saw this recipe on Sweet as Sugar Cookies which she got from Closet Cooking.  I love cinnamon.  I'm the type of person that always doubles the cinnamon in any recipe that calls for it because I just love the flavor of it.  I was so excited to see that this recipe called for 2 tbsp. of cinnamon!  No such thing as too much cinnamon especially when combined with sugar and made into a bread.  I decided to make this loaf into a dairy free version so I could enjoy a bit more of it with guilt.  This bread not only smelled incredible but turned out really good too.  My husband had no idea it was dairy free and said he could only imagine on how much better it would have been with dairy.  It has to be good if he didn't notice and still enjoyed it.  I think this also would be awesome as muffins.   I did give my bread a swirl or two with a butter knife before popping in the oven which is where the cinnamon is swirled and not layered in the pictures.

Dairy-Free Cinnamon Bread

4 tbsp. dairy free butter (such as 100% organic Smart Balance)

1 c. granulated sugar

2 extra large eggs

1/2 tsp. salt

1 tsp. vanilla 

1 tsp. baking powder

1 tsp. baking soda

2 c. all-purpose flour

1 c. almond milk

Filling and Topping:

1 c. light brown sugar

2 Tbsp. cinnamon

Cream the butter and sugar until light and fluffy. Beat in the eggs, salt, and vanilla. Sift together the flour, baking soda, and baking powder. Add alternately to the creamed mixture along with the almond milk, beginning and ending with the flour mixture. Combine the brown sugar and cinnamon together until well mixed. Spoon 1/3 of the batter into a greased 9x5 loaf pan. Sprinkle with 1/3 of the cinnamon mixture. Repeat the layers twice more, ending with cinnamon on top.  Bake at 350F for 50-55 minutes or until it tests done when a toothpick inserted comes out clean. Let rest in the pan 10 minutes before removing from the pan to cool completely.

Spiced Orange Glazed Mini Donuts

I recently bought a mini donuts pan from the mall and was so ready to try out making baked donuts!  My daughter loves donuts, what kid doesn't!  So making a version that wasn't fried was exciting for me.  I added in some of my favorite flavors and made a spiced doughnut flavors like ginger, nutmeg, pumpkin pie spice (though the pumpkin pie spice has in nutmeg and ginger I added a bit more of it into the donuts than just what the pumpkin pie spice contributed) and made a glaze using orange juice and powdered sugar.  It turned out really nice.  My daughter loved them and didn't even notice they weren't fried, though she did request chocolate next time.  This recipe was adapted from Cats and Casseroles. 


Spiced Orange Glazed Mini Donuts

2 c. all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp ground nutmeg
1/2 tsp cinnamon
1/4 tsp. ground ginger
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 c. whole milk
2 extra large eggs, beaten
2 tsp. vanilla extract
1 tsp. vegetable oil


Glaze:
1 c. powdered sugar
2 tbsp. orange juice

Preheat oven to 325 degrees. Lightly coat doughnut pan with a non-stick spray.  In a large mixing bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, ginger, pumpkin pie spice and salt. Add in milk, eggs, vanilla, and oil. Whisk until well combined. Spoon batter into wells of doughnut pan, filling each 3/4 of the way. Bake for 15-18 minutes. Allow to cool in pan for a few minutes and then move doughnuts to a cooling rack.  In a bowl whisk together powdered sugar and orange juice. Add a bit more orange juice if glaze is too thick or a bit more powdered sugar if it is too watery. Dip doughnuts in glaze and place back on the cooling rack and allow glaze to set.

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At Home with Haley

Cinnamon Roll Pancakes

I woke up this morning and decided to do something new for breakfast.  This recipe was adapted from Recipe Girl.  Everyone in the house was thrilled with the results.  I didn't have any cream cheese on hand so I opted to do just a powdered sugar glaze on top instead of the traditional cream cheese you usually find on cinnamon rolls and no one even noticed the cream cheese was missing.  These were so sweet you didn't even need to add syrup to them.  Plus, they were easy.  If you are use to making your own pancakes anyways it is basically one extra step to get that cinnamon sugar swirl into it.  Yum!

Cinnamon Roll Pancakes

1 1/2 c. unbleached all-purpose flour 

3 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 extra large eggs, separated & room temp.
2 tbsp. vegetable oil
1 1/2 cups whole milk
1/2 tsp. vanilla extract
Pinch cream of tartar 

Filling:

1 stick melted butter 

1/2 c. brown sugar

1/4 c. white sugar

1 tbsp. cinnamon

  

Add flour, sugar, baking powder, baking soda and salt to a large mixing bowl.  Add egg yolks, oil, milk and vanilla into a separate bowl and whisk to combine.  Place the room temperature egg yolks into your mixer fitted with a whisk and add the pinch of cream of tartar.  Beat on a medium to medium high until nice relatively stiff peaks form.  Add wet milk mixture into the flour mixture and whisk until just barely combined.  You don't want to whisk until all the lumps are out.  Once the egg whites are at relatively stiff peaks fold them into the pancake batter until just combined making sure to be easy enough to not deflate the egg whites.  Allow the batter to sit for a minimum of 20 minutes before pouring onto a hot skillet or griddle.  Meanwhile melt a stick of butter in a small bowl (or use a glass measuring cup for easier pouring).  Whisk in the brown sugar, white sugar and cinnamon.  Pour into a ziplock bag and allow to sit for 20 minutes.  You want to allow the butter to cool a bit which will make the sugar mixture thicker.  Once your griddle is hot, add some butter so your pancakes don't stick and then use a 1/4 c. measuring cup to scoop out pancakes and pour onto a griddle to make sure they are all relatively the same size.  Cut the corner of the ziplock bag (use it like a pastry bag) and squeeze a big swirly circle around your pancake batter (like the picture above).  Once you see bubbles on the top of the batter they are ready to flip.  

* A trick to get quick room temperature eggs.  Take your eggs out of the fridge and place in a large cup or bowl and fill with hot water from the tap.  Allow to sit in the water for 5 minutes.  Then dry off the eggs and use.  

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Sweet as Sugar Cookies
At Home With Haley  
Lady Behind the Curtain 

BBQ Baby Back Ribs

First, when I say baby back ribs I'm talking about pork.  Pretty much all my favorite BBQ items are all pork.  Pork ribs, pork butt, pork shoulder, pork, pork, pork, yum!  I wasn't sure if I wanted to do these ribs since we don't have our charcoal grill and smoker anymore but I decided to suck it up and give it a shot in the oven and see how they turned out.  To start with you need to remove the membrane off the back of your ribs.  Place them on a large piece of aluminum foil on a baking sheet.  Then generously sprinkle and rub the dry rub into your ribs.  There should be plenty left over for another use.  Allow the ribs to sit in the refrigerator overnight or at least a few hours.  Then you need a really good BBQ sauce.  You can make a homemade one or your favorite store bought.  I'm from a specific part of the South that uses a mustard and vinegar based BBQ sauce.  You can't really get it anywhere else in the entire country.  If you do go to a place that claims to have it, it is wrong, I promise you!  I've tried some of those "mustard vinegar sauces" from BBQ places in Connecticut and Washington state and they are nothing like what we have in South Carolina.  This BBQ sauce is so unbelievably tangy that it takes a very special kind of person to even be able to eat this type of sauce.  Melvin's BBQ in South Carolina has the most magnificent BBQ sauce I've ever tasted.  Not to mention the most amazing BBQ too.  So I did my best to recreate Melvin's Mustard BBQ sauce by memory and came up with such a winner!  I'm not even going to post the recipe for the sauce though because it is my super secret special recipe.  The only recipe I've never really given out and that I am more proud of than almost anything else.  Plus, most people really just cannot appreciate the potency of this sauce and I'd die if someone who wasn't really familiar with this Carolina Yellow tried it and hated it!  These ribs came out amazing and we will definitely be having them more often now that I have a successful baked rib recipe!

Removing the Membrane

Dry Rub:

1 1/2 tbsp. brown sugar
1 1/2 tbsp. salt
1 tbsp. black pepper
1 tbsp. paprika
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. chili powder
1/2 tbsp. cumin
1/2 tsp. cayenne pepper

Preheat oven to 300 degrees.  Put ribs in aluminum foil and before sealing pour about a cup of BBQ on the ribs.  Bake on 300 degrees for 2 hours.  Then add another cup of BBQ sauce and leave the aluminum foil open and bake another 1 hour.  Allow to rest about 10 minutes before serving.   

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Sweet As Sugar Cookies

Dad's Macaroni & Cheese

So I got a recipe from my Dad many, many, many years ago.  Before I even knew how to actually cook my Dad gave me his macaroni and cheese recipe.  I've tweaked it a bit, like I do with everything but I still think of it as his recipe.  I've tried many, many other macaroni and cheese recipes and my husband and I have never found one we liked more than this one.  Not to mention I consider it a "no fuss" recipe because you basically throw everything into a pan and then into the oven.  It is super easy, quick and amazing!  It is really really cheesy and rich though so if you are looking for a lighter macaroni and cheese this is definitely not for you!

2 c. dry elbow macaroni noodles
4 c. whole milk
1 c. sour cream
2 extra large eggs
1 lb. colby jack cheese, shredded
1/2 lb. sharp cheddar cheese, shredded

Preheat oven to 400 degrees.  In a bowl whisk together milk, eggs, sour cream and add in the cheese.  Add in the macaroni noodles.  Grease a 9x12 baking dish.  Pour the entire mixture from the bowl into the baking dish and make sure the noodles are just covered by the milk.  Bake for 1 hour.  Allow to rest about 10 minutes before serving.