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Merry Christmas

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One of my adult daughters came by last night and commented that many of her co-workers wanted to take “Christmas Class” next year. They envision a class, taught by Roxanne and I, where we will share every taste, treat and tradition of the season. They asked if it might be taught in September so they would have plenty of time to get ready for the holidays.

They were dreaming, but what a  fun class it would be– yet let me share a secret. The Electrified Cooks really don’t have a corner on all things Christmas—we just love it. Every part of the season is something to embrace and cherish. From the decorating and first candle of Advent, through the wrapping and baking, to the final toast of the season—it is all magical and it is packed with love. Each activity can become a favorite family tradition.

When planning a recipe to share today, my mind was filled with all things Christmas. Should it be gingerbread cookies, or that great glaze for the ham, or candy or what? Then I realized that you, like me, plan and dream in the fall—then crazy days of last-minute scrambling take over. There is just not time to add another new recipe to the plate. So next year maybe we will teach that Christmas class and we will certainly share more holiday recipes here, in our blog, but for now, let’s just share the magic and love of the season.

Most of all, let us take this time to share the warmest of wishes to each and every one of you. We are so grateful for the opportunity to have you stop by and hope you will come often. We love to share our favorite recipes with you and always have a story or tip to share. We are always eager to learn what you cooked or would be happy to answer your cooking questions.

We are blessed to be the best of friends and are thankful to include you in our circle of friendship.

Have a very Merry Christmas.

Bourbon Barbecued Beef

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Making a list—checking it twice. I make countless “to-do” lists every day. This time of year, the lists become way too long to get done 24 hours. Are you like me and race to handle what seems to be the most pressing—and then discover that some important things, like dinner, get cut off or get replaced with a cold sandwich, or worse yet, a drive through? Put a home-cooked dinner back on your list with this easy recipe.

Roxanne announced last week that our newest cookbook, 175 Best Babycakes Cake Pop Maker Recipes will be out next spring. It is exciting, but needless to say, we have been very busy. Now with the holidays upon us, everyone has a long “to-do” list. There’s shopping, wrapping, decorating, caroling, parties, baking, cards, shipping. . . whoa! Time for dinner just doesn’t fit. Yet, low and behold, it comes around every day—just about the same time.

This is one of my “go-to” favorites. I make it for just my family and we love it—and I made it often with my daughters were of an age that meant I had youth groups, troops and teams stopping by for casual dinners. So, get out that slow cooker and let it do the work.

I like to brown the meat before putting it in the slow cooker as I like the caramelized, deeper flavor it creates. Yet, I often just omit that step and plop the meat into the slow cooker. I often fill the slow cooker the night before, set the filled crock into the refrigerator so the next morning all I have to do is put it in the base and turn it on. The meat also is great to freeze, so I make a larger roast than I might need, and freeze some in small freezer containers so I can thaw and reheat them when the nights get really crazy.

So, here it is. A hot, barbecued beef sandwich—just right to put on your “to-do” list—because with it will come good eating and a few minutes to sit down, relax and enjoy a juicy, finger-licking-good dinner with your family. [Read more…]

Red Velvet Cheesecakes

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Holidays and baking go together. In my world, you just can’t have one without the other. I was actually preparing all of the food for Thanksgiving, when it suddenly hit me that tiny Red Velvet Cheesecakes would be absolutely scrumptious for the holidays. So, even though red didn’t go with the Thanksgiving theme, I had to try it. I loved them so much I ended up serving them—and much to my delight, my guests didn’t seem to care that they were not traditional Thanksgiving fare—they were loving them and choosing them right along with the pumpkin, pecan and apple pies. I can honestly tell you that I will be making these again and again throughout the holidays. They are that cute—and that easy!

Cheesecake sounds very special—and they are special to eat and serve, but they are easy to make. Yes, they are made in the Babycakes Cupcake Maker and that makes them quick and perfectly sized– just two yummy bites, so there is no reason for guilt when you enjoy them.

A little know fact is that cheesecake freezes beautifully. You could actually make these now, seal them tightly in a freezer container and freeze them for the busy evenings and events just ahead. Freeze them before you add the white chocolate glaze. Thaw by placing in the refrigerator for about 8 to 12 hours, and glaze before serving.

I love serving these tiny treats—and they would be gorgeous on any holiday buffet table. You might even borrow a trendy trick from area restaurants and serve a dessert trio, including these little cheesecakes, a cupcake and the pecan pies Roxanne shared last week—fantastic! (At least we think so—please let us know if you serve these alone, or as a trio. We would love to hear from you.) [Read more…]

Toasted Pecan and Cranberry Muffins

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Have I ever mentioned that I love to bake? I don’t have to have an excuse—any reason to step into the kitchen and bake is reason enough. This time of year, the approaching holidays are certainly reason enough. It seems that many people are planning meetings or festive gatherings and a little treat just helps to make it more joyful. Out of town guests, large family meals and time to meet up with old friends means baking—and baking ahead makes it so much easier. I also know that when I bake, it brings me peace—and I don’t know about you, but some weeks I just need a good dose of sweet peace.

I love fruits and nuts and often, honestly, would rather choose fruit flavors over chocolate. Now that cranberries are finally available at the grocery store, I love to cook with them. (One important tip—buy an extra bag or two or three to freeze. This is one time when you don’t have to do anything special—just keep the bag tightly sealed and freeze it. You will have cranberries to use year round!) I also love nuts—just about any kind of nut adds a great flavor—at least in my book.

Lately I have been baking a lot of goodies using the Babycakes Cupcake Maker. This time I made muffins –little two-bite wonders that I can serve for any breakfast or brunch. These are different than most cranberry muffins I know of, as they are chocked full of toasted pecans, but only have the slightest hint of orange. I serve these warm with a little spread of an orange butter. To me, it is just a heavenly treat. (I have a funny, yet important tip on that orange flavor–I use the grated zest of an orange and I cannot help but think of my mom when I do. You see, she was a great cook–except when it came to orange zest. She would always get too much of the white and it tasted bitter. That is just the way it was–always. When I learned that you only zest the colored portion–oh my–the flavor was entirely different and so much better.)

I know not everyone has a Babycakes Cupcake Maker, so I went ahead and made them in the oven –as regular size muffins and again as mini-muffins. I learned a few important things. First, I like Toasted Pecan and Cranberry muffins anyway they are baked. I do like the size of the Babycakes Cupcake Maker –because they just seem right. Here is a picture of the muffins all lined up—just so you can see how they compare in size.

They are also moist, since the closed appliance really keeps the moisture in—which in my life means I can make them earlier in the week and freeze them to serve on a busy morning.

Yes, all homemade baked goods are wonderful—anyway you want to bake them. So, I have included the baking directions for the oven, so you really can bake these muffins anyway you want. Give them a try—and let me know how you baked them. [Read more…]

Mushroom Goat Cheese Empanada Recipe

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I have to get ready. Halloween on through New Year’s is a fun, wonderful, magical time of year—and I love every part of it. The season means food and friends, music and wonderment, parties and gifts, laughter and love. It is also the season of appetizers.

I love to bake and I will take just about any excuse to make a batch of Babycakes Cupcake Maker cupcakes, cookies, pies or whatever. But this time of year, it seems I become appetizer challenged. Do you ever have that problem? Why is it hard to think of a new appetizer or snack to serve?

This year, I planned to create several new appetizers. Recipes ready, it would be a cinch to quickly make a batch of something new. Suddenly, I am already behind.

Roxanne and I had great Saturday at Pryde’s, signing copies of our new cookbook. Pryde’s is a wonderful kitchen shop in the Old Westport area of Kansas City. It was fun to meet so many people and sign copies of our book. (Visit our Facebook page to see a photo.) It was also great fun to watch the shoppers. The store was so busy and people were shopping for the holidays. We actually saw gift-wrapped holiday packages leaving the shop. Wow, I thought, those folks know how to get a jump on the holidays—and then suddenly I realized—the holidays are – eek—here.

Back to the appetizers. This year, I knew it would be a cinch since I was counting on appetizers from the Babycakes Cupcake Maker. I love to use it for appetizers and quiche. So, if you have every thought of yourself as appetizer challenged, never fear—this wonderful empanada could become one of your favorite recipes, too. Empanadas are just bite-size turnovers and they can be filled with so many different meat and veggie combinations. This time, I chose goat cheese and mushrooms. I also made a new crust recipe—a little more classic for empanadas as it is not quite as flaky as a pie crust. Yet, in a pinch, I know they would be just as good if I made a classic pie crust or even used a refrigerated crust. Warm melted cheese, mushrooms, and a hint of seasonings. Perfect for any holiday party I know. Pour a glass of wine and enjoy the days ahead.

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