Smothered Chile Colorado Burritos

     Not to beat a dead horse, but I love anything Mexican or Tex-Mex as you can clearly see just browsing through my blog. This recipe calls for cooking the meat on low for 7-8 hours, but after sitting around for three hours on base with Patrick as he did all his deployment inprocessing, I didn't have time for such long cooking lengths. I cut the time in half and cooked it on high and I was afraid the meat would come out tough, but it was just fine. I'm sure it would have been a lot juicier and tender if I would have done it properly so I recommend just that!

      Smothered Chile Colorado Burritos

    1 1/2 lbs. stew meat

    1 (19 oz) can red enchilada sauce I use El Paso Mild brand

    2 beef bullion cubes

    refried beans either from a can or the recipe I provided you with

    5-7 burrito size tortillas

    1 cup shredded cheese more or less depend ending on personal preference

*I served mine topped with my favorite salsa and guacamole. 

 

Instructions

    Put beef pieces into crock pot. Top with crushed bouillon cubes and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.

    When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.

    Make sure beans are warmed through. You can use canned refried beans or the recipe Nicki provides on her website here: Refried beans recipe

Smear about 2 heaping spoons worth of beans on to the center of each tortilla of each tortilla. Add about 1/2 cup of beef, give or take, and roll into a burrito.

    Place burritos into a greased 9x13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them. Place cheese on top.

    Broil until cheese becomes bubbly, approx. 2-4 minutes.

    This recipe makes about 5-7 burritos depending on how big you make them.

-Sweet Sarah 

 

Found at Chef in Training 

 

Pumpkin Pie Snickerdoodle Bars

     Well, I did exactly what I said I would do; I made two Pumpkin recipes this week! a couple days ago I made Caramel and Pumpkin Blondies and used the leftover Pumpkin for these bad boys. If you were to read the ingredient list, you'd think these would be time consuming or take a lot of work but they really aren't as complicated as they look. These definitely pack a punch, and the choclate on top really pulls all the flavor together. I shouldn't say this on this page because I don't want to hurt these bars feelings, but if I had to pick, I'd say the caramel and Pumpkin Blondies were definitely my favorite, sorry bars! I'm pretty sure there is nothing normal or sane about the previous sentence... 

    Next, I will be making my favorite pumpkin bread recipe! Stay tuned, and be prepared for a plethora of pumpkin this fall and winter season :)

Pumpkin Pie Snickerdoodle Bars 

Snickerdoodle Layer

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 cups packed brown sugar

1 cup butter, at room temperature

2 eggs, at room temperature

1 tablespoon vanilla extract

Pumpkin Pie Layer

1 cup all-purpose flour

1 cup white sugar

1 stick butter, at room temperature

1 teaspoons baking powder

1 teaspoons salt

1 teaspoon pumpkin pie spice

2 eggs, at room temperature

1 1/2 cups canned pumpkin

Cinnamon Sugar Topping

2 tablespoons white sugar

2 teaspoons cinnamon

White Chocolate Drizzle

3 oz White chocolate (not necessary to measure, just just about 1/3 cup or so and if you need more then  use more!)

1/4 teaspoon pumpkin pie spice

Preheat oven to 350F. Lightly grease a 9×13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly.  Spray the parchment paper as well.  The parchment paper is an optional step, but it will make it easier to get the bars out later

To make snickerdoodle layer:

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)

To make pumpkin pie layer:

In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together all ingredients until well combined.  Pour over the snickerdoodle layer, smoothing out the top.

Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the *center* of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as yummy.

After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it’s completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.

- Sweet Sarah 

Found at Caramel Potatoes

Caramel and Pumpkin Blondies

        It has happened. The first can of Pumpkin puree has been opened, and there's no going back now. It is officially fall (yes, any time before this was, in fact, not fall yet). The perks of being military overseas is that thousands of families all shop at the one same grocery store! yay! Even though its early in the game-as it it merely October-the commissary shelves are already completely wiped clean of canned pumpkin. Luckily I have a small stockpile from all the other years of living here and preparing for the commissary pumpkin apocalypse, which is what aided the creation of these desserts last night.
         Another fun fact about the commissary's pumpkin supply is that they do not stock regular sized cans. You know, the some odd 15 oz cans that EVERY SINGLE RECIPE EVER calls for. Instead they stock double sized cans, which either means you must save half the can (or more, even) OR double all of your recipes. Basically, probably within the next two days, be expecting at least one to two more pumpkin recipes to be featured on this blog. I already have my next two recipes picked out....

         You need to eat these. Whether you make them or not, make sure they end up in your mouth at one point or another that's what she said. sorry.  The caramel is absolutely perfect, the bars come out super moist and pretty, and everything is wonderful. Just the slightest hint of chocolate, perfectly gooey caramel that's neither too hard nor too runny.....

just.


perfect.


I had one as soon as I came home from work, and now hours later I just ate another one because typing this blog post was too much to handle without eating another one.

Caramel Pumpkin Blondies

FOR THE BLONDIES:

¾ cups Butter, Softened

1 cup Packed Brown Sugar

2 whole Eggs

1 teaspoon Vanilla Extract

1 cup Pumpkin Puree

1 teaspoon Cinnamon

½ teaspoons Nutmeg

1-¾ cup All-purpose Flour

1 teaspoon Baking Soda

¼ teaspoons Salt

FOR THE FILLING:

½ cups Chopped Walnuts* I made mine without nuts

¼ cups Semi-Sweet Chocolate Chips

14 ounces, weight Caramels, Unwrapped (1 Bag)

¼ cups Heavy Cream

Preheat oven to 350 degrees F. Lightly grease a 9×13 pan with non stick cooking spray and set aside.

In a large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate the remaining ‘blondies’ ingredients into the batter. Scrape sides of bowl and mix again briefly to ensure a smooth batter. Spread about 2/3 of the batter evenly into the prepared pan.

For the filling: Sprinkle nuts* and chocolate chips over top of the batter.

Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds. Stop as soon as it’s melted and smooth.

Pour melted caramel over chocolate and nuts*. Spread around evenly with a butter knife or spoon. Place dollops of the remaining batter over the top of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. (It’s fine if some of the caramel layer is peeking through).

Bake for 25 minutes or until edges are golden and a toothpick comes out clean when inserted. (It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick).

Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.

If desired, serve with vanilla ice cream or whipped cream. Can sprinkle with sugar and cinnamon for presentation purposes but also are just fine without :) 

-Sweet Sarah 

Found at Tasty Kitchen

Shrimp and Guacamole Tostadas

      By now, you've probably noticed an overall trend in my food. I am a mexican, tex-mex, avocado, guacamole, lime loving, salsa, fanatic. Living in England for the time being has proved to be hard on this poor little Texas girl for multiple reasons in the food department.

1. The burgers would make any Texan cry, except for Gourmet Burger Kitchen's. Why it took me two and a half years to eat there, I'll never know. Lights from heaven shine down on the doors of that restaurant and it single-handedly restored my faith in humanity.

2. Avocados. The commissary stocks the saddest, skinniest, rock hard avocados ever known to man. They are inedible. They make me want to curl in a ball and cry until my tears carry me away like a river into the ocean and I land back on American soil. However, Sainsbury's carries real, ripe, amazing, Hoss Avocados and I am able to carry on with my life.  Unfortunately it is also an hour drive round trip so I have to use my skills in strategery (thanks Bush, use the word often) to plan my life around collecting avocados. Plus going to Sainsbury's is kind of like Christmas morning every single time. Carmelized Onion Hummus! Helllooooooo!!! Would it be ridiculous to live here forever just because I can't live without it?

3.  I have yet to find any place than can make Mexican or Tex-Mex food. Ever. Anywhere. There have been mediocre places that temporarily numb the pain, but it's the equivalent of sucking on a cheesecake lollipop instead of eating a slice of home cooked, fresh from the oven, New York Cheesecake.



Anyway, usually I don't talk much before I get to the recipe but I went off on a tangent. It's been a year since I've been in America and I get a little restless I think. These Tostadas are SO good. The most important part is having good guacamole as it is the foundation of the recipe. Word of advice? Guac is supposed to be chunky! Don't over smash! if you like to add a lot of ingredients to the avocados such as tomato, cilantro, red onion, lime juice, salt.....just remember that you have to stir those all in so when you're smashing the avocados before adding all those things, just remember there's still lots of stirring left in the game. Anyway, there I go again. Here's the food!!!

Shrimp and Guacamole Tostadas 

 

 

6 corn tortillas
cooking spray
2 cups grated cheddar cheese (always room for more!)

Guacamole* make according to taste, Guac is versatile!*

2 avocados
1/2 cup chopped cilantro, plus more for garnish later
      juice from 1 lime

chopped red onions

diced tomato

 garlic powder

salt and pepper

Shrimp topping
2 Tbs. extra virgin olive oil
1 pound shrimp, peeled and deveined
1 Tbs ground cumin
2 Tbs chili powder
1 tsp crushed red or green pepper
1 tsp garlic salt
1 red bell pepper, cut into small slices OR 1 tomato cut into small pieces. Or both :)

Instructions

Preheat oven to 350.

Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.

In a small bowl, combine the ingredients for Guacamole. Mash up with a fork. Go ahead and eat a few bites for your well being.

Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.

Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.

If using bell pepper: to the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.

Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper or sliced tomato. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

- Sweet Sarah 




slightly altered from Bev Cooks

Brownie Batter Cupcakes With Brownie Batter Frosting

            Ok, I know I say something along these lines on almost everything I've posted on this blog, but THESE, ladies and gentelmen, THESE are probably the best cupcakes I have ever ever made. That is a very bold statement but I believe it to be true. The Lemon curd cupcakes (Not featured on this blog yet) are probably the runner-up, but these are more phenomenal than anything ever. And I've made cupcakes a time or two; I've even made nutella cupcakes! How does something outwin nutella? I'll tell you. By being the most amazing thing on this planet.

           I made these as a birthday "cake" for one of my really good friends a couple weekends ago, and I never got around to posting them. In true bad blogger fashion, I also didn't take a picture of them until they were a day or two old and the icing got smashed a little. Yay me. Anyway, his birthday party went well and these went even better. A couple tips though:

You can use any cupcake recipe you want for the outer cupcake part; I used french vanilla because I wasn't sure if it would be too chocolately if I did otherwise, and I was incredibly happy with the outcome. Explore though, just know there is definitely enough chocolatey taste in the batter ball and frosting to go kinda plain. 

If you're using a brownie mix that has chunks of chocolate chips in it like I did, Just know that it may clog your icing bag/tip when piping the frosting on the cupcake. This is partially why my icing looks kind of funky in the pictures below. Either use a different brownie mix for the frosting or just sift out the chips before blending and you'll be good to go! Now, for the main show....

Brownie Batter Cupcakes with Brownie Batter Frosting

The Frosting is definitely essential....tastes like battery syrupy sugary goodness.

That middle part? Good Grief....GOOD GRIEF.

Cupcake batter (prepared as directed from a mix or your favorite recipe)

Box of brownie mix (standard size) with water called for on box and melted butter equivalent to the oil needed

 Brownie Batter Frosting:

2 sticks butter, softened

2 teaspoons vanilla extract

1/3 cup unsweetened cocoa powder

2/3 cup brownie mix (powdered from a box)

3 cups powdered sugar

1/3 cup corn syrup

2 teaspoons hot water

INSTRUCTIONS:

1.  In a large bowl, mix brownie mix with water and melted butter (batter will be thick).  Roll batter/dough into 1 inch balls and place on a wax paper lined cookie sheet.  Freeze for about an hour.

2.  Preheat oven to 350.  Line 24 muffin tins with cupcake liners.  Set aside.

3.  Prepare cupcake batter as instructed on box/recipe.  Fill liners slightly less than halfway full.  Press a brownie dough ball in the center of each, then cover with a spoonful of cake batter.  Bake for about 15 minutes or until cake springs back when lightly touched.  Place cupcakes on a rack to cool.

4.  Once cupcakes have cooled, prepare frosting:  In the bowl of a mixer, beat butter and vanilla on medium until smooth.  Add powdered sugar, cocoa powder and brownie mix, beating on low until just combined.  Add corn syrup and beat on medium until combined.  Add hot water, increase speed to medium high, and beat until light and fluffy, about a minute or so. If it seems too runny, add powdered sugar until desired consistency. Pipe or frost frosting on cupcakes.  Top with brownie crumbs if you have any, however I just topped with cocoa powder.

 

- Sweet Sarah




Found over at Confessions of a Cookbook Queen