Vanilla Extract

If you're anything like me, you probably use vanilla extract like it's going out of fashion.  In all these years though I've never actually made it myself, which seems mind boggling to me seeing as it's so easy and there's usually a very special place reserved in my freezer for the vodka bottle!!!

So here it is, the beginning of homemade vanilla extract - I didn't have as much vodka as I thought I had left (oops!!), so I'll get some more on the weekend and top the bottle up enough to cover the vanilla beans, but you'll get the idea.  I'll also keep you posted on how it develops over time.

Vanilla Extract

2 cups (approx) vodka
2-4 vanilla beans
1 bottle or jar with screw lid

• using a sharp knife slice the vanilla beans down the length, leaving about an inch attached at one end.
• place the vanilla into the bottle or jar that you're going to use (I think my bottle used to have BBQ sauce in it at one time, but not too sure - it's about 425ml volume)
• pour in enough vodka to cover the vanilla beans, and screw the lid on tightly.
• keep in a cool place away from directly heat or light.
• shake the bottle vigorously every couple of days for 3-4 weeks, until the flavour has intensified and the colour has become darker.
• as you use the vanilla extract, top up with more vodka when the volume gets down to about 1/4; bearing in mind that the intensity won't be as strong for a while.
• the vanilla beans should last about a year before you'll want to replace them with new ones.

 Vanilla Extract ingredients.

slice the vanilla beans so that the delicious little 'seeds' can infuse into the vodka.

once I get some more vodka I'll top it up enough to cover the vanilla beans completely.

Strawberry-Almond Shortbread Thumbprints

Well the holiday season is officially over for another year.  All the decorations and lights have been taken down and packed away - the last of the delicious rum cake given to us by a dear friend will soon be gone (hopefully we'll be on the list again for next years handout :o) - the Christmas DVDs have been put to the back of the drawer - but the thing that will be missed the greatest.....the TV channel showing the 'Yule log' 24/7.  A blazing fireplace crackling on those cold winter mornings with the burly plaid sleeved arm appearing every now and again to put another log on (and I didn't even have to ask him!!).

The main living area in our little cottage is basically a one big open plan room, so it was the perfect channel to tune into while I was in the kitchen - with our real wood burning stove on the opposite wall from the TV, it was really cozy.  I suppose now I'll just go back to the music channels instead :o)  In fact today I had 80's classics blaring through the house while I made these thumbprint cookies to fill the cookie jar.

Strawberry-Almond Shortbread Thumbprints
30-36 cookies

1 cup butter, softened
2/3 cup granulated sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/4 - 1/2 cup strawberry jam (or your favourite preserve)

icing drizzle
1/2 cup icing sugar
3/4 tsp vanilla extract
1 1/2 tsp milk

• in a stand mixer cream together the butter and granulated sugar until fluffy.
• add the almond extract and flour and blend until incorporated - the dough may seem flaky but it will hold together once you start forming the balls.
• pinching off pieces of dough, roll them between your palms to form 1-1 1/2 inch balls and place 2 inches apart onto ungreased cookie sheets.
• make a small indent into the top of each ball - I used the end of my small basting brush, but anything similar will work, even just your fingertip.
• fill each indent with jam, being careful not to overfill (you don't want it spilling across your cookie sheets while they're baking and ruining them.)  For ease I put the jam into a small ziploc bag and cut a small hole in the corner, using it as a piping bag - far easier and a lot less messy than trying to spoon it into each cookie :)
• place the cookie sheets into the refrigerator for 20 minutes to harden the cookies so that they don't spread too much while baking.
• meanwhile preheat the oven to 350 F.
• bake for 13-16 minutes, until the edges and bottoms are slightly browned - being shortbread the main cookie will remain pale so don't over bake them expecting the whole cookie to brown.
• let the cookies cool on the sheets for a minute then transfer to wire racks which have been placed over wax paper.
• in a small bowl whisk together the icing ingredients to form a smooth icing.
• using the whisk or a spoon, drizzle the icing over the cookies (the wax paper will catch any excess for easy cleanup), and let them cool completely.
• store in an airtight container layered between wax paper.

 Strawberry-Almond Shortbread Thumbprint ingredients.

cream together the butter and sugar until fluffy, scraping down the edges a couple of times.

the dough will seems quite 'flaky' but don't worry, it will come together fine.

form into 1-1 1/2 inch balls and place 2 inches apart onto ungreased cookie sheets.

this is my trusty, old basting brush (the bristles are a little on the bare side now, but it works great :) - the handle end was perfect for making the indents for the jam.

don't make the holes too deep, you don't want the jam oozing out of the bottom of the cookies.

to make things a little easier put the jam into a piping bag, or as I did a small ziploc bag with the corner cut off, to pipe the jam into the indented cookies.

after you've added the jam, pop the sheets into the refrigerator for 20 minutes to harden the cookies up.

mix the icing ingredients to a smooth consistency.

transfer the cookies to a wire rack ready to drizzle with the icing.

melt in the mouth.....mmmmmm.

Corned Beef and Cheese Pasties

We've all got that certain something that we go to when we need a little pick-me-up.  That comfort food that satisfies whatever it is you're craving at any particular moment.  Whether that's an actual craving for the food or for the feelings and memories that the food itself evokes.  If you're anything like me, you've also got more than one 'comfort food' that you go to....my Mum's roast potatoes; my late Nan's turkey gravy (I never took enough notice as a child to know exactly what she put in it, but I've never been able to replicate it, and unless she decides to send it to me in a dream, I'm never going to get it!!! :o); a bag of rainbow sherbet - childhood memories of purple fingers.....and then there are these little artery clogging beauties.

They're not for the faint hearted, that's for sure.  With the amount of cheese and buttery puff pastry in each one they are definitely only for rare and special occasions.  The very simple recipe originally comes from the landlady (Yvonne) of a small country pub that we used to go to regularly back in England.  After a lunch of pasties and beer it's a wonder any of us made it home without bursting....ahhhh, very fond memories :o)

Corned Beef and Cheese Pasties
makes 9 (4 inch diam) pasties - with some leftover filling

2 cans corned beef
1 1/2 cups grated cheese (I used some leftover 'nacho' mix, but try anything you have)
1 package (397g) frozen puff pastry, thawed
1 egg

• preheat the oven to 375 F.
• open the cans of corned beef and put them into a large bowl; mince with a fork until broken up well.
• add the grated cheese and mix well.
• on a floured surface roll out the puff pastry to about 1/8 inch thickness and using a 4 inch cookie cutter or whatever you have, cut out 18 discs.  You can make these pasties smaller or larger depending on how many you want, so adjust the cutter size accordingly.
• crack the egg into a small bowl, add a splash of water and beat until slightly frothy, for an egg wash.
• assemble the pasties by placing one pastry disc on a flat surface, ball up some corned beef mixture to about the size of a golf ball and place in the centre of the pastry disc, flattening it slightly, leaving a 1/2 inch ring of pastry showing.
• brush the exposed ring of pastry with egg wash before placing the top piece of pastry.
• take a second pastry disc and stretching it slightly as you work, place it on top and mold it around the filling.
• using a fork press down the edges to seal them, pierce a couple of holes in the top of each pasty and place them onto an ungreased baking sheet.
• once you've assembled all of the pasties, brush them thoroughly with egg wash and bake in the oven for 15-20 minutes depending on size.
• let them cool slightly before eating as the filling can get very hot.  These are also delicious cold.

 Corned Beef and Cheese Pasties ingredients.

mince the 2 cans of corned beef until broken up well.

add the grated cheese and mix well.

the puff pastry that I used came in two of these blocks in the package.

roll each block out to about 1/8 inch thickness.

cut out using whatever size cutter you want - I used a 4 inch one.

I managed to get 18 discs, so 9 pasties.

make up your egg wash.

leave a ring of pastry around the filling and brush with egg wash.

stretching it slightly place the second pastry disc over the mixture and seal by pressing the edges with a fork.

place all the pasties on an ungreased baking sheet and brush thoroughly with egg wash before baking.

bake for about 15-20 minutes until golden brown and puffed.

flaky and gooey and cheesy and.....oh my!!!!

Chocolate Mousse Bites

A couple of weeks ago I made some peppermint patties that, even if I do say so myself, turned out so much better than I thought they would.  So good in fact that I've had requests for more of them!!  So today my little kitchen is back in 'Willie Wonka' mode with chocolate flying in all directions (well, hopefully not, but you get the idea :o)

Aside from the patties though, I thought I'd add another candy.  I want to make up some candy tins for friends so I think having a little mix will be nice.  These bite sized chocolate mousse treats are creamy and similar to milky way bars, not quite as 'airy'; hopefully everyone else will like them, and they're very simple to make.

Chocolate Mousse Bites
64 treats

2 cups semi-sweet dark chocolate chips
2 cups milk chocolate chips
1 Litre tub of frozen Coolwhip, thawed
2 Tbs vegetable oil

• line an 8-inch square pan with wax paper (higher than the pan for easy removal) and set aside.
• in a medium bowl melt the 2 cups of dark chocolate chips in a microwave (in 20 second increments, stirring after each one), until smooth.
• using a hand held electric mixer beat the melted chocolate for about 30 seconds; add the thawed coolwhip and whisk until combined well and fluffy, about 1-2 minutes more.
• spread the chocolate mixture evenly into the prepared pan and place in a freezer for 45-60 minutes until firmed up slightly.
• remove the pan from the freezer, lift out the firmed up chocolate 'mousse' using the wax paper, and on a cutting board, cut into one-inch squares and place onto a cutting board or baking sheet lined with more wax paper.  
• return the squares to the freezer for another 30-40 minutes.
• just before the end of the second freezing time, melt the 2 cups of milk chocolate chips and vegetable oil in a microwave (20 seconds increments), until smooth.
• remove the squares from the freezer and using two forks dip each 'mousse' square into the melted chocolate and place onto wax paper until set completely.  Can be placed in the refrigerator to speed up this process.
• keep in an airtight container in the refrigerator.

 Chocolate Mousse Bites ingredients.

line an 8-inch pan with wax paper - if you cut it long so that it is higher than the sides, it's easier to remove the firm mousse from the pan.

after you melt the chocolate whisk it for about 30 seconds.

add the thawed coolwhip.

doesn't it look pretty as it's blending in :o)

level it off in the pan - it's really sticky at this stage.

once the mousse has been in the freezer (mine was in for just under an hour), cut it into 1-inch squares.  It's still a little sticky so they probably won't come out perfect squares - they'll still taste good though, even if they're a little misshapen :o)

melt the milk chocolate ready to coat the candies.

dip the 'squares' in the milk chocolate and place onto wax paper to dry completely.

mmmmm.....chocolate and more chocolate - it's a shame that my blood sugar rises just looking at them!!!

Potato Chips

mmmmmm....potato chips....mmmmmm.
Much to the regret of my waistline...and hips....and thighs....and, well every part of me, I LOVE potato chips.  Lots of different flavours, although I have to admit top of the list is a toss up between plain salted or salt and vinegar most of the time.  What I don't like about them, apart from the calories that is, is the price of them.  It wouldn't be so bad if the bags were full when you opened them, but more often than not you open that puffed bag and peer inside to a half empty cavern!!

At least by making them yourself you don't feel like you're being cheated by buying air!!! 
These are just a basic salted chip, but of course sprinkle over whatever flavouring you want from dried herbs or spices to even grated parmesan cheese - let your imagination go wild :o)

Potato Chips
makes as many as you want

Canola cooking spray
potatoes, unpeeled (preferably something like yukon gold)
salt

• preheat the oven to 375 F.
• for easy clean-up, line a couple of baking sheets with foil.
• spray each one lightly with cooking spray and using a piece of kitchen towel spread the oil evenly across the sheets, soaking up any excess.
• slice the potatoes to about 1/8 inch (either with a knife or if you have one, a mandolin), and place on the baking sheets in a single layer.
• spray lightly with a little more cooking spray and 'dab' with some kitchen towel to remove excess.
• bake for 20-30 minutes until browned and crispy - check at 20 minutes and remove any that have browned up quickly so they don't burn.
• gently place the hot potato chips on some kitchen towel and sprinkle with the salt while still warm.

 Potato Chip ingredients.

lightly spray the baking sheets with cooking spray.

layer the potato slices in a single layer.

while they're still hot, place onto kitchen towel and sprinkle with salt.