Pumpkin Pie Custard

Here’s a special pumpkin custard recipe that i’m making for the holiday! Hope you all enjoy! 🙂

Prep Time 10 Minutes
Cook Time 1 Hour
Servings 3    Difficulty Easy

Ingredients:

  • 3 Tablespoons Pure Maple Syrup
  • 1 whole Egg
  • 1-½ whole Egg Whites
  • 2-½ Tablespoons Granulated Sugar
  • ½ cups Pureed Canned Pumpkin
  • 1 teaspoon Vanilla Extract
  • ⅛ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Ginger
  • ½ cups Skim Milk

Directions: Preheat oven to 325ºF. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom. Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins. Place ramekins into a baking dish and fill with boiling hot water until 1/4 of the side of the ramekins is covered. Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in the refrigerator.

These are delicious little treats, perfect for serving cold or heated slightly in the microwave!

Bon Appètit!

Photo & Recipe Credit

Award, Award, Awards, I love the blog Awards…

..Hey Everybody!

Guess what i found in my comments section this week?! That’s right! – An Award nomination from Mimi! She’s the lovely blog author from Les Saveurs De Mimi And it was so sweet of her to include me in her nominations!  (big Thank You Mimi!) 🙂

So,  i am super excited to announce that this time I have been awarded the “I am Part of the WordPress Family” award! ...

The rules are as follows:

  1.   Visit and thank the blogger who nominated you.
  2.  Acknowledge that blogger on your blog and a link back.
  3. Nominate up to  10  bloggers for I’m a part of the WordPress Family Award, provide a link to their blogs in your post, and notify them on their blogs.
  4. Copy and paste the award somewhere on your blog.

Ok, so to pass this thing along – here are my nominations of some very well deserving blogs!

  1. Sugar and Spice Baking
  2. Married In Marrickville
  3. Cannot Contain
  4. Simply Made Kitchen and Crafts
  5. FightForTheBite
  6. Hey, Taste This
  7. CornbreadAndHeels

Congratulations Everyone!  🙂

It’s FallTime ~ warm drinks & sweet treats ~

https://i0.wp.com/media-cache-ec0.pinimg.com/736x/2d/23/40/2d234010501de84c6e9befc3fc20e2ac.jpg Good Morning Lovely’s!  I’ve been freezing here as of late…the temperatures have finally decided that there shall be no Indian summer for me, and so i have taken to making (& drinking!)  a lot of creatively invented hot drinks! 😉

One of my favorite concoctions has  been:

Boiling Hot Coffee mixed with Hot Chocolate Mix!  (Mmmmm, it’s the best “goodmorning drink”!)

Another of my favorites is:

warm Milk with Cinnamon either on top or mixed in*sometimes i add Honey too* – (this is my favorite to drink at night!)

Also, as you all must know, Halloween was last night & since then i’ve had a chance to sneak a few treats from the children’s stock-pile! lol

I’ve got to say that i’ve found a candy bar that rivals my first favorite! (Twix) https://i2.wp.com/i00.i.aliimg.com/photo/v0/126872268/Twix_biscuit_51g.jpg

This new favorite of mine is called 100 Grand -(can you tell i really don’t eat that much of this candy stuff! lol)

https://i0.wp.com/upload.wikimedia.org/wikipedia/en/thumb/e/e9/100-Grand-Wrapper-Small.jpg/300px-100-Grand-Wrapper-Small.jpg Anyways, i loved making the discovery of this new chocolate bar….it makes me happy! 😉

But i am also very much so still in love with a good Twix now & again. On a random note – 😉

I keep seeing recipes for homemade Twix bars, & so i think i might give it a shot & try making some of my own….worst that could probably happen is just me disgracing the great name of Twix if they come out bad!  (hummm, maybe i should rethink this!)

Have a great day & expect a randomly posted Twix bars related recipe to come in the near future! 😉

Happy 4th of July!

...Happy 4th of July everybody! 

~ We hope you all have a lovely day!  ~

Freedom is never given, it is won.” – Unknown

Liberty is the right to choose. Freedom is the result of the right choice.”   – Unknown

...

“Few will have the greatness to bend history itself; but each of us can work to change a small portion of events, and in the total; of all those acts, will be written the history of this generation.”
Robert F. Kennedy

.....

Photo Credit-Google Images

Minty Raspberry-Lime Mojitos (Non- Alcoholic)

...

Here’s another one of my favorite drink recipes! Obviously i’m making my mojitos Non-Alcoholic, but here is the description for those of you who don’t know what a basic mojito is/consists of…
The Mojito originated in the Caribbean, probably in Cuba. And it is more or less a rum smash with the addition of club soda, tangy fruit and mint which makes for a long delightful, thirst-quenching drink.   Perfect for celebrating with right around this time of year, so Enjoy!  🙂

Ingredients:

  • 3-4 fresh Raspberries, plus more for garnish
  • 5-6 Mint leaves
  • 2 tbsp. Simple Syrup (see directions below for how to make a simple syrup)
  • Ice
  • 1/4 cup Cranberry-Raspberry juice (or just raspberry juice if you can find it)
  • 2 tbsp. fresh Lime Juice (approx. 1/2 medium-large lime)
  • 1/2 cup Club Soda, Seltzer or Sparkling Mineral Water (i most love using a Raspberry-Lime Seltzer)

Directions for the Simple Syrup: To make a simple syrup, combine 1 cup granulated sugar with 1 cup water (or just equal parts, if making more or less) in a medium sauce pan. Heat over medium-low heat, stirring frequently, until it begins to boil and sugar is completely dissolved. Allow to cool.

Directions for the Mojitos: In a tall glass, add raspberries, mint leaves and the simple syrup. Muddle (squish with the back of a wooden spoon) well until the mint, simple syrup and raspberries are well-combined.  If possible, try not to break apart the mint leaves, as this (in my opinion) will make for a less pleasant drinking experience.  Fill glass with ice.  Add cranberry-raspberry juice, then lime juice and then fill with soda/seltzer.

Garnish with lime wedge or additional raspberries, if desired.

Enjoy!

Recipe adapted from: a sweet pea chef

Sangria’s (Non-Alcoholic) & a day at the lake

...

Hey everybody! I know it’s been a while since i last posted 😥 …sorry ’bout that!  But while i’ve been gone, (from the blogging world anyway) i’ve been trying to drink in as much sun as possible (so that maybe i can finally get that tan!?) and so that led to my spending this past Monday up a my friends lake-house. We had a few doubts about the weather on our way up to the lake (as it was badly storming and we had to drive 30mph under the speed limit just to make it safely there!) But while i was up at the lake i had a great time looking through some cook-books, and picking some super great recipes to try! We made some guacamole (i’ll post the recipe soon!) and then the weather was finally nice enough for us to go out in the kayaks for an hour. It was a blast and i’ve got a  lot of recipes coming your way soon!

Ok so about this recipe : I’ve been on the hunt for some fun (Non-Alcoholic) cocktails or um (Mocktails i guess) recipes for some party’s i’m planing & this sangria recipe is a great fit to what i’ve been looking for! 😉  Hope ya’ll Enjoy it!

Ingredients:
Serves 8

  • 2 cups boiling water
  • 2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser)
  • 2 cinnamon sticks
  • 1/2 cup sugar
  • 3 cups pomegranate juice
  • 1 cup freshly squeezed orange juice
  • 1 orange, sliced into thin rounds
  • 1 lemon, sliced into thin rounds
  • 1 lime, sliced into thin rounds
  • 1 apple, cored and cut into 1/2-inch chunks
  • 3 cups carbonated water (like seltzer)

Directions: Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.

In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.

Just before serving, stir in carbonated water. Serve in pretty glasses over ice.

2012_04_27-sangria3.jpg  P.S: Please leave me a comment below if you have any other recipe ideas for me to try – I’d love to hear from my readers! 🙂
Recipe & Photo Credit:

Magic Cookie Bars

....

Greetings everybody! So sorry for the lack of posts lately…holidays, birthdays, weddings and graduations all come flooding in around this time of year, & thing have gotten kinda’ crazy because of that! 😉

This recipe is great because it’s not too time consuming, and for the most part, you *should* already have everything you need for them in your cupboard! Perfect for bringing to that summer event you are invited to at just the last minuet!  Hope you Enjoy!  🙂

Ingredients:

  • 1 & 1/2 cups graham cracker crumbs
  • 1/2 cup margarine (melted)
  • 1 cup chopped walnuts
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup butterscotch chips
  • 1 & 1/2 cups flaked coconut
  • 1 & 1/3 cups sweetened condensed milk

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
  3. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Bon Appétit!

Recipe & Photo Credit

Angel Food Cake

Welcome to Sweet 16’s Country Kitchen!

 Angel Food Cake        Angel Food Cake

Angel Food Cake

  • 2 1/2 cups sugar
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 2 1/2 cups egg whites (about 12 eggs)
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Lemon Cream Cheese Frosting:

  • 1 (8 oz.) package cream cheese, softened
  • 1/4 cup butter
  • 2 TBSP. lemon juice
  • 2 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 5 cups confectioners’ sugar
  • Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

Garnishes:

  • Fresh Strawberries, halved
  • Fresh mint leaves

Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

*recipe from: http://www.myrecipes.com/recipe/heavenly-angel-food-cake-10000001723342/

1st Year of Blogging

...Today marks our very first year of blogging here at Sweet 16’s Country Kitchen! It’s amazing how time fly’s by so fast right?!

The idea for starting this blog was so exciting to us and it has been such a fun adventure learning how to blog and getting to know some of our followers through their blogs. We both love working in the kitchen, and so it has been really fun getting to test both our culinary skills, and our writing skills through blogging! 🙂

We want to especially thank all of our loyal followers on this special day – You guys keep us excited abut blogging! 🙂

Have a great week-end and please make sure to stop back on Monday for a new recipe! 🙂

The Pioneer Woman~Cinnamon Pull-Apart Bread

Hi Everybody!  My family loves making this sweet bread for brunch or serving it with coffee or tea whenever we have company come over.  It really is a special treat!  I recommend visiting Ree Drummonds original Post of this recipe because she did an amazing tutorial to go with it!  Click> HERE <to go to the original recipe post.  Hope you all enjoy! 🙂

Ingredients: For the Dough

  • 2 cups Whole Milk
  • 1/2 cup Canola Oil
  • 1/2 cup Sugar
  • 2-1/4 teaspoons Active Dry Yeast
  • 4 cups All-purpose Flour
  • 1/2 cup (additional) All-purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons Salt
  • 1 stick Butter, Melted
  • 1-1/2 cup Sugar
  • 3 Tablespoons Ground Cinnamon

Icing:

  • 3 cups Powdered Sugar
  • 2 Tablespoons Butter, Melted
  • 1 Tablespoon Maple Extract
  • 1/3 cup Whole Milk
  • Dash Of Salt

Directions:

  • To make the dough, combine milk, canola oil, and 1/2 cup sugar in a large saucepan. Heat it until very hot but not boiling. Turn off heat and allow to cool to warm (not at all hot.)
  • Sprinkle in the yeast and add 4 cups of flour. Stir to combine, then put lid on the pot and allow to rise for 1 hour. After 1 hour, stir in additional 1/2 cup flour, along with the baking powder, baking soda, and salt. If dough is overly sticky, stir in another 1/2 cup flour.
  • Place dough in the fridge for at least 1 hour to make it easier to work with.
  • Roll out dough onto a floured surface. Drizzle on melted butter and smear so that it covers all the dough. Mix together the sugar with the cinnamon and sprinkle it all over the surface of the dough. (Dough should look very covered.)
  • Cut the dough into 6 to 8 strips, then stack all the strips into one stack. Cut the stack of strips into 6 slices. Place the stacks sideways into a buttered bread pan. Do not cram the slices into the pan. (You may have a few leftover.)
  • Cover with a dish towel and allow to rise for 20 minutes. Preheat oven to 350 degrees. Place the pan in the oven and bake for 30 minutes, checking at 20 minutes to make sure it’s not getting too brown on top. It’s important to bake the bread long enough to ensure that the middle won’t be too doughy, because if it is it won’t pull apart easily. If the top looks like it’s getting too brown, cover it lightly with aluminum foil for the rest of the baking time. REPEAT: IT’S IMPORTANT TO BAKE THE BREAD LONG ENOUGH FOR THE CENTER TO NO LONGER BE DOUGHY.
  • Remove the pan from the oven when it’s done. Run a knife along the edges and take the bread out of the pan. Mix together the icing ingredients and drizzle over the top, allowing it to sink into the crevices. Serve warm or room temperature!

(Note: You can do a cranberry-orange version with orange marmalade, brown sugar, and dried cranberries!Or you can also add cloves and more cinnamon if you prefer a stronger flavor with raisins! When we make this we also enjoy spreading a cream cheese frosting on top.)

Bon Appètit!

Photo & Recipe credit The Pioneer Woman.com

~Super Sweet Blogging Award ~

Super Sweet Blogging AwardHey everybody we’ve got news! 🙂

Sweet 16’s Country Kitchen was pleasantly surprised to be nominated for the Super Sweet Blogging Award!  We are so excited as this is the first recognition that our blog has gotten and so we would  like to send a Big Thank You to Candy over at her blog ~lovely buns~ for nominating us! She has an awesome blog so go check it out! 🙂

The rules of the award are: 1 Visit and thank the blogger(s) who nominated you. 2 Acknowledge that blogger on your blog and link back. 3 Answer the “Super Sweet” questions. 4 Nominate a “Baker’s Dozen” (13) blogs for the award, add a link to their blogs in your post, and notify them on their blogs. 5 Copy and paste the award on your blog somewhere.

The Super Sweet Questions (and answers) are:

1. Cookies or Cake? Cookies (unless there is a Coconut or German chocolate cake involved somehow!)

2. Chocolate or Vanilla? Chocolate, (but Vanilla’s amazing too, so don’t make us decide on that one!)

3. What is your favorite sweet treat?  Chocolate maybe? – it’s to hard to choose!!!

4. When do you crave sweet things the most? Pretty much ALL the time! 😉

5. If you had a sweet nickname, what would it be?  Sweetie Pie and Snicker-doodle 🙂

Ok, so now that the Q&A session is over with, Let us go on to announce our Super Sweet Blogging Award Nominees!  Congratulations! 🙂

Butter Mints (aka Wedding Mints)

Hey Everybody! 
I don’t know about you, but I have always loved those silly little mints that people have at their weddings and baby showers etc….it truly is silly i know, but i got so excited  when i found this recipe that i just couldn’t resist sharing it with you all!   😉

Ingredients:

  • ½ cups Butter, Slightly Colder Then Room Temperature
  • 2 Tablespoons Heavy Cream
  • 1 Teaspoon Peppermint Extract (More if needed- & you can also flavor with Vanilla, Orange, Lemon, or other flavorings of your choice!)
  • 1 pinch Sea Salt
  • 1 pound Powdered Sugar, Plus More For Hands

Directions: In a mixer fitted with a whisk attachment, beat butter on high speed until light and fluffy. Scrape sides of bowl and add heavy cream, peppermint extract and sea salt. Beat until thoroughly combined. Add powdered sugar about 1 1/2 cups at a time, mixing on low until thoroughly combined. Repeat until all powdered sugar has been added. Turn speed up to high and beat for approximately 4 minutes or until very light and fluffy. At this point you can taste the mint mixture and add additional mint flavor if not strong enough.

To shape mints: Roll dough between hands into a snake about the size of your pinkie for small mints, or the size of your thumb for larger mints. Cut into desired length. Tip: If dough sticks to hands, coat hands in additional powdered sugar.

Place mints on a cookie sheet lined with parchment paper and allow to dry at room temperature for 12 hours.

Store mints in an airtight container in the refrigerator. Yield: 1 Pound

Bon Appéitit!

In case your interested, here is the original recipe

Merry Christmas!!!

Morning Everybody!

We hope you have a lovely day filled with joy, celebration (good food) and much love! 

Remember the reason for which we celebrate, and be thankful that we are so blessed to have been given that very special gift! 

“The giving of gifts is not something man invented. God started the giving spree when he gave a gift beyond words, the unspeakable gift of His Son.”                  – Robert Flatt

“This is Christmas: not the tinsel, not the giving and receiving, not even the carols, but the humble heart that receives anew the wondrous gift, the Christ.”            – Frank McKibben

Here’s a lovely little song that is so sweet and meaningful! ♥

Baby Boy by for King & Country

Much love from us gals here at Sweet 16’s Country Kitchen!

Have a very Merry Christmas!!!

 

Happy Thanksgiving!

Morning Everybody!

Just wanted to send out a quick Happy Thanksgiving! to all our lovely readers with bright hopes that you all will have a marvelous Thanksgiving day! 🙂

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction.”
― Harry A. Ironside