Kraft is Great!

You're familiar with Kraft right?

Just wanted to share with you Two of the websites I frequent often:

• http://www.kraftdeliciousdays.com/
• http://www.kraftcanada.com/en/home.aspx

When you want something that's tasty and creative, but don't have all the time in the world, Kraft has some great ideas and recipes to help you get there in a jiffy.  Awesome recipes for dinner after work, for a game night get together or even just to make a treat for yourself.  Kraft has saved me many times over and I have gone back to some of my favourite recipes time and time again - Mmm Kraft Dinner (Random)...

If you don't know about Delicious Days, Delicious Days is a one-stop site for seasonal cooking videos, recipes, activities, and fun! Their latest series of videos on Kitchen Basics will also teach you how to boil an egg so you get that creamy yellow yolk without the gray-green discoloration, how to minimize those tears when slicing onions (stumps some of the best of us), and more!

Hope these little website gems come in handy, they always does for me!

Cheers,
Naho @ Scrumptious Foods

Chocolate Brownies

I tried my first attempt at chocolate ganache and well, it didn't quite work out as I had imagined. I guess when they suggest heavy cream, I should use it! Well this silky concoction was still very tasty and it would be a shame to throw away, so I thought why not make some chocolate brownies. When making brownies I always find I need to make a liquid base anyways, so this would help add to the rich treat. They turned out really great for trying out my own recipe and they got great reviews. Not too over whelming and just a touch of white chocolate to finish it off.

Chocolate Brownies

Ingredients:

1 batch of Chocolate Ganache:
-- 3/4 cup cream
-- 1 1/2 cups Semi-sweet chocolate
1/4 cup melted butter or margarine
2 eggs, lightly beaten
2 tsp vanilla
1/2 cup packed brown sugar
3/4 cups flour

Directions:

Preheat oven to 350 degrees

Note: to make the chocolate ganache, have chocolate waiting in a heat proof boil. Bring the cream to a boil and then poor slowly over the semi-sweet chocolate and mix until smooth. Let cool 20 minutes.

1. When the ganache is slightly cooled, add in the melted butter or margarine, mix well.
2. Add in lightly beaten eggs, very slowly as you do not want to cook them in the warm mixture.
3. Once blended, add in vanilla.
4. Add the brown sugar and mix well.
5. Add the flour 1/4 cup at a time to the mix until you've reached a thicker consistancy, you may need a few extra teaspoons depending on ganache mixture.
6. Pour into a greased and floured baking pan or brownie pan and bake for 20-30 minutes.
7. Once baked all the way through, cool and cut into sections. Drizzle with white chocolate or coat with chocolate of your choice.

Cheers,
-Naho

Chocolate Brownies
Originally uploaded by Nahren

Applesauce Spice Muffins

I had mentioned earlier that I made these really tasty and healthy applesauce spice muffins. Well here they are and you can make them yourself by using this wonderful recipe on Epicurious. And remember, you can always alter the ingredients to adjust them to your personal taste, as I did here with less sugar and butter!

Cheers,
-Naho

Applesauce Spice Muffins
Originally uploaded by Nahren

So Behind...

I always think of my blog and feel sad that I don't blog as regularly as I would prefer. With the wedding, the baby showers, the summer and its festivities, grad and work, there is just so many things to do.

I have promised recipes and I am going to be honest, they are in scraps or floating around in my head and in need of typing out. What I can do though is bring you some more images. I'd like to really post twice this week that would be great :)!

The following posts are the latest in cooking creations from recent events or endeavours, if I can post a recipe to a recipe that I have used it will be done accordingly. With the exception of the ones I have created and I still need to write those up.

Cheers,
Naho @ Scrumptious Foods

Oh my...

It's been three weeks since my last blog post, how embarrassing. I do apologize, as mentioned before, the shower/wedding season has begun and it's been keeping me very busy! I've been baking and taking photos, but sadly I haven't gotten around to writing up final drafts of my recipes.

Here are a few photos of the past recipes I have made and I have full intentions of posting the recipes as soon as I can.

The first two photos are the Sucre à la crème coffee cakes I had made a few weeks back and we had an early birthday for my Fiancé this past weekend and his request was a Black Forest Cake, which you can see in the second two photos:

Tonight, I'd like to try something healthier and bake come Applesauce Spice Muffins, I found a wonderful recipe on Epicurious and I'll be sure to take some pics!

Cheers,
Naho @ Scrumptious Foods

Original Recipes

I must apologize for being two weeks late on my blog posts. It's been rather hectic the last little bit and there is more to come. With it being wedding and shower season, not to mention upcoming birthdays and the end of the school year, it’s been crazy.

Recently I've wanted to create my own recipes. Many of the things I bake and cook are from various recipes I come across or sometimes just trying it out as a go. I've never really sat down and wrote out a recipe, so a few weeks ago I did.

I created a recipe for Sucre a la Crème Coffee Cake with a Maple Glaze; mind you I created them like cupcakes to have an individual feel. It's not bad, but it could use some tweaking, I will post the pics and the recipe when I get a chance this evening. Next I'm thinking I'd like to make a cookie recipe!

Last night I decided to bake some Chocolate Chip Banana Bread from the Magnolia Bakery cookbook. I adore this series of cookbooks; they have such wonderful recipes that never fail. I will have to go home and take photos of the banana bread and post them on our Scrumptious Foods flickr group as well as the next blog entry. The banana bread was moist, delicious and the chocolate chips gave little bit of decadence!

Do you have any original recipes of your own or any you are hoping to create? Let us know and don't forget to post photos @ our flickr group, we'd love to see them!

Cheers,
Naho @ Scrumptious Foods

The Infamous Ladurée Macaroons

This year I started reading many food blogs and learning lots of fascinating tips, ideas and facts about the foodie world. I have always loved food so when I started seeing these gorgeous treats all over the net, known as the Ladurée Macaroons, I had to check out the Ladurée website to learn more.

Ladurée is located in Paris, France and has many locations throughout Europe. The Ladurée macaroons are a small and round, cake like pastry that is crisp on the outside and soft in the middle. Many others have adapted their own version of this macaroon recipe and now can be found all over. I have been looking for recipes online and I would like to try to make this marvellous sweet out for myself.

Keep an eye out in the next couple weeks as I update our flickr Scrumptious Foods Group photostream with new food photos as well as my first attempt with these infamous macaroons, I hear they can be quite tricky.

Cheers,
Naho @ Scrumptious Foods

Welcome to Scrumptious Foods

Hello Friends,

Welcome to Scrumptious Foods! This is just the beginning but there will be more food posts coming your way. To start off, we will post a few requested recipes from our Facebook Group and we will move on from there.

Cheers,
Naho @ Scrumptious Foods

---

Scroll down for the full recipe or click the following links to go to their online location and website:

• Pumpkin Mousse Tarts
• Coconut Cake (Recipe from Parents.com)
  
• Milk Chocolate Truffles (Recipe from Eagle Brand Foods)
  
• Pecan Pie (Recipe from Kraft Kitchens)
• Pumpkin Cake (Recipe from Kraft Kitchens)

Pumpkin Mousse Tarts

Ingredients:

Graham cracker Crumb Crust:

• 1-1/2 cups Graham Cracker Crumbs
• 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1 tbls. Sugar
• 3 tbls. Margarine (melted)
• 1/4 cup slivered almonds (toasted)
• Caramel topping for Drizzle

Pumpkin Mousse:

• 1/2 cup pumpkin puree (up to preference, you may add more by a tbls. at a time)
• 1/2 tsp. pumpkin pie spice(up to preference, you may add more by a pinch at a time)
• 1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
• 1 cup icing sugar
• 3 cups thawed COOL WHIP Whipped Topping (I used a tub but it may need more, I improvised)

Directions:

Pumpkin Mousse:

1. Beat cream cheese in small bowl with electric mixer on medium speed until creamy.
2. Add sugar, pumpkin and 1/2 tsp. pumpkin pie spice; mix well.
3. *Stir in the whipped topping.

*If you fold in the whipped topping, it will be a fluffier mousse, also put in the fridge for about an hour to be a bit more solid and easier to handle :)!

Graham Cracker Crumb Crust:

1. In a bowl add graham cracker crumbs, cinnamon, nutmeg, sugar and mix well.
2. Add in melted margarine and with a fork, incorporate so that the mixture is slightly moist.
3. In a greased mini cupcake pan, press down and pack in about 2 teaspoons of the mixture or more according to your preference.
4. Place in a 350 degree oven for 5 minutes, remove and check. If they are hard and delicate to pick up, place in the oven for a 2 more minutes.

Assembly:

1. Once the graham cracker crusts are complete and the mousse has been chilling, time to assemble.
2. Place a teaspoon (or more to preference) of the pumpkin mousse onto the crust.
3. Top with a few lightly toasted slivered almonds and drizzle with caramel topping.

Note: These are delicate desserts that may require a spoon.

Mile-High Coconut Cake (Recipe from Parents.com)

16 servings
Prep: 20 minutes
Bake: 30 minutes at 350 degrees F

Ingredients:

• 3-1/2 cups all-purpose flour
• 3-1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 6 egg whites
• 1 to 2 teaspoons coconut extract
• 1 cup light coconut milk or regular milk

Frosting:

• 1 package (8 ounces) reduced-fat cream cheese
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 box (16 ounces) confectioners' sugar
• 1 teaspoon coconut extract
• 1 teaspoon lemon juice
• 1/2 cup prepared lemon curd
• 1-3/4 cups shredded coconut
• Raspberries, to garnish (optional)

Directions:

1. Heat oven to 350 degrees F. Coat three 8-inch regular or disposable round cake pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray; dust pans with flour (you can also use flour-and-oil baking spray).
2. In medium-size bowl, mix flour, baking powder and salt. Set aside.
3. With mixer on medium speed, beat butter and granulated sugar in large bowl until light and fluffy. Add egg whites one at a time, beating after each. Beat in 1 teaspoon coconut extract if you are using coconut milk; if using regular milk, use 2 teaspoons extract. On low speed, beat flour mixture alternately with coconut milk (or regular milk) into butter mixture, beating after each addition. Spread into prepared pans; batter is fairly thick.
4. Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted in center of layers comes out clean and cakes begin to pull away from side of pan. Cool layers in pans on rack 10 minutes. Remove cakes from pans; cool completely.
5. Frosting: In large bowl, beat cream cheese and butter until smooth. On low speed, beat in confectioners' sugar, coconut extract and lemon juice until smooth and good (but thick) spreading consistency. Add a few drops of water, if needed, for easier spreading.
6. Place one layer on pedestal. Spread with 1/4 cup of the lemon curd. Top with a second layer. Spread with remaining 1/4 cup lemon curd. Top with last layer. Secure with skewers. Spread frosting on side and top of cake. Remove skewers before adding coconut.
7. Press a handful of coconut gently into side of cake. If your pedestal does not have a lip, keep a bowl underneath area where you are working to catch excess. Continue around side of cake, then sprinkle over top. Garnish with raspberries, if desired.

Chocolate Truffles (Recipe from Eagle Brand Foods)

Servings: Makes about 6 dozen truffles
Serving Size: 1/72 of a recipe
Nutrition: See Below
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:

• 3 cups (18 ounces) semi-sweet chocolate chips
• 1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
• 1 tablespoon vanilla extract
• Coatings (Optional): Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, confectioners' sugar or colored sugars

Instructions:

1. In large saucepan, over low heat, melt chocolate chips with EAGLE BRAND®. Remove from heat; stir in vanilla.
2. Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.
3. Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm. Store leftovers covered in refrigerator.

Perfect Pecan Pie (Recipe from Kraft Kitchens)

Prep: 20 min
Ready In: 1 hr 5 min
Serves: 8

Ingredients:

• 3 eggs
• 1 cup light corn syrup
• 1 cup sugar
• 2 Tbsp. butter, melted
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1 cup pecan halves
• 1 unbaked 9-inch pastry shell

Directions:

1. PREHEAT oven to 400°F. Beat eggs lightly in medium bowl. Add corn syrup, sugar, butter, vanilla and salt; stir until well blended. Stir in pecan halves.
2. POUR into pastry shell.
3. BAKE 15 min. Reduce oven temperature to 350°F. Continue baking 25 to 30 min. or until pie is lightly browned and completely puffed across the top. Cool completely.

Luscious Four-Layer Pumpkin Cake (Recipe from Kraft Kitchens)

Prep: 20 min
Ready In: 1 hr 50 min
Serves: 14

Ingredients:

• 1 pkg. (2-layer size) yellow cake mix
• 1 can (14 fl oz/398 mL) pumpkin, divided
• 1/2 cup milk
• 1/3 cup oil
• 4 large eggs
• 1-1/2 tsp. pumpkin pie spice, divided
• 1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
• 1 cup icing sugar
• 3 cups thawed COOL WHIP Whipped Topping
• 1/2 cup caramel ice cream topping
• 1/2 cup chopped toasted pecans

Directions:

1. PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
2. BAKE 28 to 30 min. or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
3. CUT each cake layer horizontally in half with serrated knife. Stack the layers on serving plate, spreading the cream cheese filling between layers. ( Do not frost top of cake.) Drizzle with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.

Substitute:

If you don't have pumpkin pie spice, you can easily make your own by combining 3/4 tsp. ground cinnamon, 1/4 tsp. each ground ginger and ground nutmeg and 1/8 tsp. each ground allspice and ground cloves.