Oven, anyone?

Wow!  It's been one of those days! I woke up thinking I'd be able to be a productive child today... since I have to go teach some young ladies a thing or two about cooking tonight and thought I'd get a head-start on things so it wouldn't take so long.  I have decided to make personal pan pizzas with them, and then they all want to know how to fill cupcakes, because we all know they're better that way! :) So, as I was baking the cupcakes {something I do all-too often} my house seriously smelled like it was on fire! I checked several times and the cupcakes were baking just fine... I checked them with 8,6,& 4 minutes left on the timer and I ALWAYS time them for less time to make sure that things won't get burnt! Well, the tops still weren't done, but the burning smell was only getting stronger!  So the common sense in my head is saying something is obviously wrong! I removed the pans from the oven, and decided that perhaps, somehow some batter dripped in the oven! That happens right? Well, not this time! There is nothing in the oven at all that could be burning! I then took the cupcakes out of the pan to cool on a wire rack! Holy HELL!! The tops are mushy and the bottoms are BLACK! I mean.... cupcake liners? Not even recognizable! So guess what!?  I need a new oven! Mine, that I've had for 14 years is in my garage because it has a short in it and there was one in this house when we moved so I figured it was usable until I could get another.  Well, it obviously has "issues" also! So, there is a moral to this sad story! ....errrr. I think it has one!  When things seem to be going wrong all the time..... you should probably just hide under a rock, save up some money, and buy a damn stove!  Yup! I think that's it!

I would have taken some pictures to back my story up... however, the cupcakes were practically in flames as I took them out the back door and straight into the garbage can! Of course, now my house smells like I had an "oven accident" and I'm wishing it was warm outside so I could open windows and turn on ceiling fans! But it is cold and I'm wearing a jacket around so I'm thinking opening the windows is not even an option today! Perhaps someone should invent a "FEBREZE" type spray that will rid the house of the burning food odor! Could we ever be so lucky? Doubt it!

So... to make a long story (that only took 20 minutes to create) short... someone else is baking cupcakes and my productivity is going to be shown by an empty space in my kitchen where an oven SHOULD BE!


Hope everyone has a better baking day than me!

Happy Cooking!
Teauna

Soft & Chewy Oatmeal & Peanut Butter Cup Cookies

I have this problem...

I CRAVE, like seriously CRAVE oatmeal cookie dough! I know, I know... weird right? Well, weird or not... it's true! When my brother and I were both still living at home {like forever ago!} we always kept a batch of oatmeal chocolate chip cookie dough in the freezer.  When we'd get home from school, we'd take it out of the freezer, cut off a big ole' chunk and eat it! It was so yummy, but the part I found funny is that we never made the cookies... just ate the dough!  I never cared for the cookies much because they seemed to go hard fast and just weren't as good as the dough itself! But I have found THE... I mean T.H.E. recipe for Oatmeal Chocolate Chip Cookies! Oh boy... they are to die for! They are so moist and chewy and they stay that way for quite some time as long as they're kept in an airtight container! I think they'd freeze real well too!  

Let me warn you, this is not a small batch of cookies, however... the dough is so good! I kept a chunk {hee hee} and threw it in a freezer bag and tossed it in the freezer.  Oh what a delightful treat! So, everyone else enjoyed their cookies and milk as I sat in my corner with my bag of frozen cookie dough. 

Alright, so you get the drift. My craving shall be calmed for awhile. But I'll be making these cookies soon because everyone in this house loved them! They are our new favorite oatmeal cookies!

And because I must give credit where the credit is due... Kris Stena!... THANK YOU! For any of you that love to sew, stop by my besties blog HERE and tell her I said HI! She's amazing and so talented! And has an AMAZING cookie recipe too!  

Instead of using chocolate chips, I used chopped P.B. Cups!  But feel free to "embellish" your cookies as you please:)

Soft & Chewy Oatmeal & Peanut Butter Cup Cookies

Adapted from Kris Stena's recipe

printable recipe

1 cup butter

1 cup shortening

2 cups brown sugar

2 cups sugar

4 eggs

2 tsp salt

2 tsp baking soda

2 tsp baking powder

1 cup water

2 tsp vanilla

6 cups flour

6 1/2 - 7 cups oatmeal (I used quick oats)

2 1/2 cups chopped Peanut Butter Cups

Cream shortening, butter, & sugar... add eggs. Beat well. Add salt, soda, powder and vanilla. Beat until combined.  Add water and mix thoroughly. Add flour, oatmeal, and chopped pb cups.  You can add nuts, chocolate chips, raisins etc.... Bake in a preheated 350 degree oven.  I used a small cookie scoop and baked them for 12 minutes.  The larger cookie scoop I baked for 14 minutes.  Bake until browned around the edges.  ENJOY!!

Happy Cooking!

Teauna

 

Menu Board Monday Edition #11 - Tea's Hearty Lasagna Soup

Welcome back to Menu Board Monday! I love to see you all here!  It's been real dreary around here as I have been feeling under the weather and the rain has been pouring down.... sounds like a perfect day for SOUP to me!  So, I went thru some old recipes on the blog and decided you all should see this one!  Such a simple and yummy recipe! I hope you all enjoy it....

sorry about the picture.... it's directly out of the archives :)

This is a soup that I came up with! It's good and simple! I like to serve it with garlic breadsticks... You could half this recipe. It does make alot, but I like to freeze it!

Tea's Hearty Lasagna Soup
From Cupboard to Cupboard
printable recipe

2 pounds ground beef

1/2 tsp garlic powder

2 quarts beef broth

2 cans diced tomatoes (I use 2 pints from my garden, yummy)

1 tsp Italian seasoning

3 cups spiral pasta

1/4 c grated parmesan cheese

shredded monterey jack cheese

Brown ground beef with garlic powder in skillet. Drain. In large pot, bring to a boil the broth, tomatoes, and italian seasoning. Add drained ground beef. Stir in pasta and cook over medium heat for about 10 minutes or until the pasta is tender. Stir in parmesan cheese. Garnish with additional shredded cheese if desired... Yields: 8 servings...

Happy Cooking

Teauna

Kids in the Cupboard Edition 2: Bradey's Brownies

Served with cool whip and chocolate chips for garnish :)

Hello all!  Thanks for stopping by for our latest edition of Kids in the Cupboard!  This time, a kid-friendly brownie recipe tutorial starring Bradey! This is a fun recipe for the kids.  And real good-eatin' too for EVERYONE! :)

Before we get to the tutorial I need to announce the winner of our drawing for a SET OF 6 SILICONE BAKING CUPS BY LE CREUSET!
The winning comment is:

The Swainston Family said....
I am sooo excited to see kids in the kitchen.  My kids love to help out in the kitchen! It will be excellent when they are older and they won't starve to death when at college!

Congratulations! Please shoot me an email at teawclark{at}gmail{dot}com to claim your prize!

Bradey's Brownies
adapted from Cook it in a Cup
printable recipe

2 large squares unsweetened chocolate, chopped
1/2 cup butter
2 eggs
1 cup sugar
1 teaspoon vanilla
1/2 cup flour
1/8 teaspoon salt
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Put the chocolate and the butter in a microwave safe bowl.  Microwave for 15 seconds, then stir. If mixture isn't smooth, return to microwave for another 15 seconds and repeat until melted.  In another bowl, using a fork, beat the eggs until thick.  Add the sugar and mix well.  Add the chocolate mixture and mix thoroughly.  Add the vanilla, flour, and salt and stir until combines.  Stir in the chocolate chips.  Place the cups on a baking sheet.  Divide batter between cups.  Bake for 30 minutes or until the tops crack.  Cool for 15 minutes. Eat & Enjoy!

Happy Cooking!

Teauna

I linked up at a fun party here:

Menu Board Monday Edition #10: Baked Penne with Turkey Meatballs

Back about a year ago, I saw a recipe for Turkey Meatballs.  Although they sounded like the "right" thing to do, being healthier and all, I just couldn't get past the thought that they would be perhaps CHEWY like ground turkey can sometimes be.  So, I never did make them.  And now I'd like to kick myself in the butt because let me just tell you, if they were anything like these ones, I really would have liked them.... A LOT!  I am not much of a pasta eater... I mean, I like it, just not very often and it needs to be almost undercooked.? I can't stand soggy pasta.  I'm kinda like my dad like that!
These turkey meatballs are so moist on the inside with just the right amount of seasonings and because they are baked, they have a crunchier outside!  I felt like they were the perfect texture and if I didn't know better I wouldn't have known they were turkey!
I hope you try this recipe! It takes a bit of time, but is well worth the time spent, when you take your first bite!  This recipe makes a full 9x13 pan and could feed an army!
**Don't forget to go HERE to enter to win a Set of 6 Silicone Baking Cups by LeCreuset!**

Baked Penne with Turkey Meatballs
recipe adapted by From Cupboard to Cupboard
original recipe from Family Circle
Printable Recipe

1 lb ground turkey
2 cups finely crushed cornflakes
2 eggs, lightly beaten
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
16 oz package penne pasta
1 26-28 oz jar marinara or spaghetti sauce
2 cups shredded mozzerella cheese

Heat oven to 400 degrees.  Line a baking sheet with nonstick foil and set aside.  In a large bowl, mix turkey, cornflake crumbs, eggs, Italian seasoning, salt and pepper until the mixture is well combined.  Shape into meatballs using a cookie scoop.  I used my medium cookie scoop and I got 19 meatballs.  If you use a 1/4 cup scoop then you should get approximately 12 meatballs.  Transfer meatballs to baking sheet; bake at 400 for 12 minutes (15 minutes for the larger meatballs).  Turn and bake an additional 12 (15 for larger) minutes.  Meanwhile, cook pasta as directed on package, just a minute less. Drain.  Coat a 13x9x2 baking dish with nonstick cooking spray; add pasta.  Toss with meatballs, marinara and 1 1/2 cups cheese.  Scatter remaining cheese over dish.  Bake at 400 degrees, uncovered, for 25 minutes or until bubbly.  Let stand 10 minutes before serving. Serve with garlic bread!

Happy Cooking!

Teauna

Our Favorite Whole Wheat Bread

Are you intimidated by the whole "Bread making" process?
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Have you tried making bread, but seemed to just not be able to get it right?
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Have you looked all over for the PeRfEcT homemade bread recipe?
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LOOK NO FURTHER!

I have been searching and searching for a wonderful whole wheat bread recipe for a looonnnnngggggggg time! I have been unsuccessful in finding one that has a light and fluffy texture, rises like white bread, and tastes as good as it should! It seems to me like there's always something missing! I've made recipes that taste good, but the texture is way off and you could add a little mortor and use it to brick your house! I've made some that taste like glue, but had a bit of a fluffy-ER texture than others! But none of them belonged in my recipe box.  But...... my search is OVER!  I will never, EVER, ever even attempt to look at another whole wheat bread recipe! Yes!! It is THAT good!!!

Now... before you turn your head because you think making bread is just too difficult, you just get back here and listen very closely to what I have to say!

THIS IS NOT ONLY DELICIOUS, BUT IT'S EASY!!!

I hope you heard that!  I don't want to have to hollar again!  :)

Now... there are alot of steps, but PLEASE, don't let that scare you!  The steps are necessary in making the perfect THREE loaves of Whole Wheat Bread!  There are also a couple ingredients you might not have in your cupboards... DO NOT OMIT THEM!  They too, are necessary in this recipe! Believe me... you want to do this right!

I like the steps, because they are all easy steps and I can get so much other stuff done while the bread is doing it's own thing.  As a matter of fact, I got lots done in the resting, rising and baking stages! 

The three rising processes in this bread give it it's very fine texture and it is the lightest ever 100% whole wheat bread!

You MUST try this recipe!  I PROMISE YOU WON'T BE SORRY :)

Our Favorite Whole Wheat Bread
From Cupboard to Cupboard
printable version

4 Cups whole wheat flour
3 Tablespoons yeast ( I use Fleischmann's instant dry yeast)
4 cups warm water

Mix the yeast and flour together first then add water and mix until well blended.  Cover with plastic wrap and let sit 30-60 minutes until double in size! This is called the SPONGING PROCESS.  It allows the yeast to get a head start on the bread before all the ingredients are added...

1/2 cup butter, melted
1 cup honey
3 1/2 tsp salt
1/4 cup *dough enhancer
1/4 cup *vital wheat gluten
6-8 cups (7 cups worked perfectly for me) whole wheat flour.  (Just enough to where the dough won't stick to your hands when you have oil on them.  Not too stiff!)

Add butter, honey and salt to SPONGE.  Next add dough enhancer and vital wheat gluten.  Mix well.  Add flour one cup at a time until the dough thickens.  When all the flour is added knead about 5-10 minutes longer if you have an electric mixer.  If you are kneading by hand, knead about 15-20 minutes. (excellent workout!) 

 Put dough in oiled bowl, cover with plastic wrap and damp cloth and let rise until double in size.  It should take about 30 minutes.  Remember the yeast has had a head start, so by this time, it's really booking it on the whole rising process.  Punch down risen dough and knead again by hand for a few minutes.

 Divide into loaves (I make three loaves but if you are using smaller pans, you could get more) and let rest (covered) for 5 minutes.  Shape into loaves and put into greased pans! Cover with plastic wrap and let rise until double in size!  This won't take long!

Bake at 350 degrees for about 30-40 minutes. (Mine was perfect at 35 minutes.) If you tap the top of the loaf it should sound hollow!  Take out of oven and remove from pan immediately so the crust can crispen.  Lightly brush the top with butter. 

* Vital Wheat Gluten & dough enhancer can be found at Kitchen Kneads, Walmart, or perhaps your local grocery store in their specialty baking section*

DON'T FORGET TO GO HERE AND ENTER TO WIN A SET OF 6 LE CREUSET SILICONE BAKING CUPS!

and.....

keep checking back for the next edition of Kids in the Cupboard! :)

Happy Cooking!

Teauna

KIDS IN THE CUPBOARD-- Edition 1 : Crumb Cakes

I have been thinking about adding a KID-FRIENDLY Series to my blog for quite some time now.  It's funny how it takes so much thought to put something into action sometimes! I think it's extremely important for children to learn the basics and fundamentals of cooking.  And of course, teaching them that cooking can be FUN will make it easier for them to enjoy it later on in life!  I can't believe how many adults that I talk to that tell me they have no clue where to begin.  They don't know how to cook! It reminds me of the show I watched on the Food Network .. I'm thinking that it was the "Worst Cooks in America".  I was breathless when the one lady said something to the effect that she hadn't cooked 30 meals for her family in 30 years! Wow! I seriously can't imagine it! I easily accomplish that within a months time... WOW! But because there are so many people out there that don't know the basics, maybe this will be helpful for them also!

I am mighty grateful that my mom taught me so much about cooking and baking, and she taught me how to LOVE IT!  To this day, I feel like a giddy little girl when I try a new recipe or know that I'm making something that my friends and family will enjoy!  For example, the three loaves of whole wheat bread in the oven from a brand new recipe that my Mom swears by... it makes me giddy! I can't wait to see how it turns out! 20 minutes left..... and counting down! :)

So...

FROM CUPBOARD TO CUPBOARD is now happy to present......

KIDS IN THE CUPBOARD, a kid-friendly recipe series.

I hope you all take this opportunity to pull your little ones into the kitchen with you and share the love! Take some pictures and share them with your loved ones and don't forget to share them here! You can email them to me at teawclark {at} gmail {dot} com.  I will be sharing the fun photos on the blog! If you have a personal blog, blog about your experiences in the kitchen with your kids and email me the link to your post! It really makes me happy to see what you all are doing!  While you're at it... grab the button below and post it on your blog post! Send some more parents, grandparents, aunts, uncles, etc, etc, etc, to the blog! I would love to see everyone here to join us! 

<center><a href="http://www.fromcupboardtocupboard.blogspot.com/"><img border="0" src=" http://i1006.photobucket.com/albums/af184/fromcupboardtocupboard/Kidscupboardbutton.jpg " /></a></center>

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KIDS IN THE CUPBOARD--- EDITION 1:  CRUMB CAKES

For spring break, my kids stayed at my parents' house the majority of the time... I think it's simply because they didn't want to help unpack and put away stuff, but the joke was on them.... ha ha! All the boxes waited patiently for them!

Anyhow, my Mom bought this little cookbook quite awhile ago and it has been just driving Makenzie crazy! She's just never had the time to use it while she's been at Grandma Kathy's.  But this visit was a long one and she was able to try out several recipes.  And boy did she ever have a good time! I have heard about it every single day.  I asked Mom to please take pictures of the processes so that I could add them to my blog. Of course, she obeys well (tee hee) and she took some great step-by-step pictures of my little princess {aka Kitchen Diva} making her very first Crumb Cakes.  Thanks Mom! :)

Now... I need to explain.  This little cookbook I speak of requires silicone baking cups in every single recipe.  I love these little things! I have just never been so creative as to use them for things besides the obvious muffins and cupcakes:)  This really opened my eyes to the many many things that the children can do SAFELY with these silicone baking cups.  They are easy to clean, they are microwaveable, oven safe, virtually mess free.  Doesn't that sound ideal for kids to learn with? I thought so too! :) So I will be sharing many different recipes using these silicone baking cups. . . . if you don't have any, you could certainly use a WELL-GREASED muffin tin.  Or you could go buy a set at your local kitchen supply store... or......

you could enter KIDS IN THE CUPBOARD's giveaway for a set of 6 Silicone Baking Cups from LeCreuset.... brought to you by KITCHEN KNEADS of Logan. {Read on thru the post to learn how you can enter to win them!}

Crumb Cakes

Ingredients for 12 cakes

printable recipe

Cakes:

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

1/2 cup (1 stick) butter, softened

1 1/2 cups granulated sugar

2 eggs

3/4 cup milk

1 container (8 oz) vanilla yogurt

Crumb Topping:

1/2 cup light brown sugar, lightly packed

1/2 cup granulated sugar

6 tablespoons all-purpose flour

1 tablespoon ground cinnamon

1/2 cup (1 stick) butter, softened

First: Combine the flour, salt and baking powder in a medium bowl and mix well. Set aside.

Then: Combine the butter and sugar in a medium bowl and beat until creamy...

Add the eggs, milk, and yogurt and mix until smooth.

Arrange the cups (12 if you have them, but this recipe shows 6 at a time) on a baking sheet.

 and spoon half of the batter into the 6 cups, filling them a bit over 2/3 full.  FYI: the recipe says to fill them to the top... however you'll see in a later picture how that worked out:)

Preheat the oven to 350 degrees! Combine the brown sugar, granulated sugar, flour, cinnamon, and butter in a medium bowl.  Mix with a fork until you have pea-size crumbs.

Using half of the topping, sprinkle an equal amount on each filled cup.

Bake the cakes for 20 minutes, or until a toothpick or butter knife inserted into the cakes comes out clean.{See why you don't want to fill them FULL?}

Let cool for 10 minutes, then turn the cakes out of the cups.  Refill the cups to make 6 more cakes the same way (or use a muffin tin like shown above)

ENJOY!!!!

Because Kenzie sure did :) I sure wish she would have saved me one! {insert alligator tear here}

Phew! I got thru that post! Sorry, that was a really long one!  Thanks for sticking with me :) Now to enter the contest... here are the rules:

1. Follow FROM CUPBOARD TO CUPBOARD. Leave a comment on this post stating you have become a follower! If you already follow FROM CUPBOARD TO CUPBOARD, leave a comment stating it!

2. Like FROM CUPBOARD TO CUPBOARD on Facebook... simply click the little Facebook "like" button in the right column.  Come back here and leave a comment on this post stating you are a LIKER! Like before, if you are already a LIKER, just leave a comment stating that you are.

3. Leave a seperate comment telling me what you are most excited to see in our KIDS IN THE CUPBOARD, kid-friendly series!

You have 3 chances to win this set of 6 silicone muffin baking cups! You will love them! Don't miss out on this awesome giveaway!

The winner will be announced next week!

Happy Cooking!

Teauna

Menu Board Monday Edition #9: Beef Pastry Pockets with Gravy

Hi everybody! Once again, thanks for stopping by for Menu Board Monday!  Mom has returned with yet another great recipe!  I hope you all enjoy!

Happy Cooking!

Teauna

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Well, Hello-o-o-o-o-o, AGAIN!!  I'm back for a return visit.  Please do not in any way mistake this for me actually cooking, as I really don't cook amazing things, especially for the two of us.  But, took some pictures just in case Tea might need a "guest" post during her move.  I guess what I'd really like to share here is a method, not the actual recipe, as there really isn't one.  And the story behind the method goes something like this:

A while back, a friend of Brad's (that's my better half) called in a panic when his freezer failed him.  He had a bunch of beef that had thawed but was still cold and needed to be cooked.  Brad fired up the grill and flipped burger after burger until all the patties were cooked.  We then put them in our Foodsaver (the air sucking machine) and in the freezer they went.  Meanwhile, I was in the kitchen browning the ground beef and putting it into 2 cup bags and "Foodsaving" it as well.  All that meat, in both its forms, came in so handy that it has became a practice to purchase ground beef when it comes on sale and bring it home, cook it, and freeze it.  Sometimes I add celery and onion, etc. and sometimes it is just plain with a little salt and pepper.  Oh, so handy for so many dishes like tacos, sloppy joes, and anything else that takes a little burger.  Having it cooked already lets you skip one whole step and several dirty dishes.  Let me tell you how important this has become since our dishwasher quit and my hands are truly "dish panned".  So, this supper was inspired by the freezer and its contents and my pantry and its stocked shelves.  How grateful I am for both.

One package prepared pie crusts

One package cooked burger (this one had the celery and onion added)

One can crm mushroom soup

One soup can water

One can whole kernal corn

One package brown gravy mix

Cut prepared pie crusts in half using a pizza cutter (or other method of your choice).  Warm the grnd beef in the microwave and place a spoonful on one side of the half circle.  Wet edges, fold over and seal.  I also crimped with a fork and poked holes in the top so the steam wouldn't soggy the crust.  (Brad cannot stand anything soggy  --  remember my reference to his dislike to pasta?  Soggy . . . ) 

Made an eggwash with egg and water and brushed the top with the wash and then sprinkled with salt and pepper.

 Popped in the oven at about 375 degrees and just kept an eye on them.  Probably cooked for about 25 minutes or so.  They got to be a nice golden brown and the house smelled so yummy.  Nothing better than pie crust baking!!  And, I didn't even have to get mad, stamp my feet, throw it at the wall, or anything!!  It came in a box and was in my freezer just waiting for my inspiration.  Well, maybe that's going a wee bit far.

This is one cut and served on my, oh so old, plates.  But the taste not even affected by my old cupboard ware.  Grated cheese would have been a great addition to the grnd beef (I love it, but it doesn't love me so I don't use it in excess).

To add a little moisture, I made a gravy out of the corn, soup, water, and gravy mix.  It was so good, but I must warn you that this serving pictured could have served two.  So, instead of four servings, you could end up with eight if you share with someone you love.  Just a suggestion.

Well, hope you enjoy, and remember to add your own twist.  Maybe spice it up a bit if you're into that sort of thing. . . . . .  (insert smile here). 

Until next time . . . . 

Kathy