Chocolate Coconut Christmas

I had grand plans for making many Christmas cookies this year. I wanted to do a cookie swap. No one else wanted too. We have a food week at work prior to Christmas so in a sense it was almost like a swap. I did make some cookies & baked goods that I don’t normally make: snickerdoodles, gingerbread men & cutouts, actual gingerbread, white chocolate gingerbread balls, and some chocolate coconut balls & cookies. The coconut balls were planned. The cookies that followed were not. I used the leftover filling to make the cookies. A complete accident, but one of the most delicious unplanned actions of my life. So while I didn’t get around to making all the cookies I wanted, I am quite satisfied with the results.

Filling:

  • 1 (14 oz.) can Sweetened Condensed Milk
  • 1 (14 oz.) package flaked coconut
  • 1 cup finely chopped pecans
  • 1 cup graham cracker crumbs
  • 1 cup mini semi-sweet chocolate chips (or coarsely chopped regular semisweet chocolate chips)

Combine all ingredients in a large bowl. Cover & refrigerate for at least 30 minutes.

IMG_1818

For Chocolate Coconut Balls:

  • Chocolate almond bark
  • shortening

Melt almond bark and add 1-2 tbsp shortening as needed to reach desired constancy. Roll the filling into 1 in balls and dip into chocolate. Place on a parchment lined cookie sheet & let cool completely. Store on the counter or in the fridge.

IMG_1813

For Cookies:

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1/4 cup cocoa powder

In a large mixing bowl, beat butter & sugars until combined. Beat in baking powder & soda. Beat in egg and vanilla. Scrape sides as needed. Beat in flour & cocoa powder. Dough will be moist.

IMG_1819

Preheat oven to 375F. Line two baking sheets with parchment paper.

Take some of the dough and roll into a 1-2in ball. Flatten on the parchment paper.

IMG_1826
Take a portion of the filling & form  into a 1/2-1 in ball. Place on dough & flatten slightly.

IMG_1827

Take the sides of the dough and form around the coconut.

IMG_1828

Bake for 8-12minutes depending on how big cookies are. Remove when cooked through but still soft. Allow to sit for 2 minutes (cookies will firm up). Place on a cooling rack to cool completely. Store on a counter in an airtight container for up to one week (the cookies didn’t make it to work as they were too delicious).

IMG_1833

Enjoy.

IMG_1838

 

 

 

 

Baked Grouse, two ways

On the last day of My First Deer Hunt I ended up going grouse hunting and managed to come home with 4 grouse which was totally amazing! I had recently made Apricot Glazed Grouse which was delicious but was in the mood for more of a warming fall/winter type dish. I made a casserole the first night which is very easy & comforting. The next night I made an easy breaded grouse & served it with roasted carrots and creamy goat cheese rice. Neither are fancy but both are delicious.

Grouse Casserole (serves 2)

  • 2 grouse, cleaned and cut into bite-sized chunks
  • 1/2 cup rice
  • 1 can cream mushroom soup
  • 10 oz milk
  • 1/2 bag frozen vegetables (I used a broccoli & cauliflower blend)
  • 1/2 dry onion soup packet
  • water, as needed

Mix all ingredients in a medium bowl. Pour into a greased casserole dish. Bake for 75-90 minutes until rice is cooked through stirring every 15 minutes. Add water as necessary.

IMG_1716

 

Crispy Onion Breaded Grouse (serves 2)

  • 2 grouse, cleaned (keep breasts intact or cut into tender sized strips)
  • 1 egg, beaten
  • frenchs onions
  • 3 large carrots, chopped into bite sized pieces
  • olive oil
  • salt & pepper
  • 1/2 cup rice
  • 1 cup chicken stock
  • 1oz goat cheese

Line two baking sheets with foil. Lightly grease one with cooking spray and set aside. Drizzle 2-3 tsp olive oil over the other baking sheet and also add pinch or two salt & pepper. Add carrots to olive oil tray and gently toss. Place in 400F oven for 20-25minutes.

Place stock and rice into small pot. Bring to a boil & then cover and simmer for 20 minutes until rice is tender. Stir in goat cheese.

Meanwhile, coat grouse in egg and dip into onions. Bake on lightly greased foil lined sheet for 12-17minutes until cooked through.

IMG_1719

Chocolate Pecan Pie Bars

I hadn’t baked since Halloween so knew that I needed bake some treats. Besides, all my Halloween candy was almost gone. With Thanksgiving approaching I wanted to make something a bit festive and asked my guy what he wanted. He said cookies or bars. I decided to make pecan pie bars but than added chocolate in a last minute decision cause I really wanted something chocolate as well. If you don’t want the chocolate than just add an extra 1/2-1 cup chopped pecans depending on how nutty you want it.

Chocolate Pecan Pie Bars (makes 32)

For the crust…

  • 2 sticks unsalted butter, softened
  • 2/3 cup brown sugar, packed
  • 2 1/2 cups flour
  • 1/2 tsp salt

For the filling…

  • 1 stick unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup corn syrup
  • 1 cup chopped pecans
  • 1 cup semi-sweet chocolate chips

Take a 9x13x2in pan and line with foil so that it has a slight overhang. Preheat the oven to 350F.

Crust: In a large bowl cream together the butter and brown sugar. Add the flour and salt and mix until crumbly. Press into the lined pan firmly. Bake for 20-25minutes until golden brown and no loose flour is visible.

Image 2

 

Filling: Meanwhile, in a medium saucepan melt butter with brown sugar and corn syrup over medium-low to medium heat.

Image

Add the chopped pecans.

Image 4

Pour over the crust and spread to all sides.

Image 3

Top with chocolate.

Image 1

Bake for 20-25 minutes and remove to cool completely in the pan. Remove the bars via the foil overhang and cut into bars. Place back into pan for storage. Enjoy.

Image 5

 

 

My First Deer Hunt

“The movie Bambi used to make me cry and even still I get teary eyed when I watch it.”  

“Do you even want to go hunting?” 

 

Image 4

I was never exposed to hunting growing up. It was not a right of passage for me. No one in my family was a serious hunter that I knew of or at least knew well. I guess my dad used to go duck hunting all the time but this was before I existed. Somehow I ended up with a hunter. I never thought I would go hunting in my life, but here I am, asking my guy to take me.

Let me state that I have no desire to kill animals. I have no antler obsession or need to fill my walls with mounts of “trophies.” I do have a desire to learn new skills & try new things. I only recently started avidly fishing & ice fishing in the last few years. I love it. I love pulling fish out of the water (mainly through the ice) and cooking with what I or my fishing guide caught. I love knowing where my food came from. Maybe hunting could be similar.

I wanted to learn and experience hunting from an academic and skill set standpoint. I wanted to be able to cook with what I harvested. I didn’t know if I could handle hunting. If I could handle taking a life even if it is to provide food for my household. My hunting guide said he didn’t know if I would like it either, “Maybe you will like sitting quietly in a tree for hours. Who knows?” He does not particularly like deer hunting. He is more of a waterfowl hunter. Regardless, I thought I should try. It could be something we do together. It could be something that I might really enjoy. Or maybe I will hate it but at least I would know. With this mindset I set out for my first deer hunt.

Image 5

 

 

 

 

 

 

 

 

This was probably the worst year for me to start hunting. The deer population is, let’s just say, bleak. This could be the worst year in about 20 years for harvesting deer. Very few doe tags were given and with no preference points I set out with a buck only tag. Having also recently moved to Northern Minnesota (aka Almost Canada), we do not know this area very well in terms of hunting, so were at a slight disadvantage. We did find some spots but of course they were on public land. Insert sad faced emoticon here. The weather was also not going to be the best. With very high winds and blistering cold temperatures some of the sessions were bound to be downright miserable.

There were lots of negatives stacking up against me. I went with the mindset that I would most likely not get a deer this year, but I should try and learn as much as I could. I was just hoping to see some deer (obviously still hoping to harvest one).

I made it a point to go as often as I could. I mean I live in God’s Country. I can leave work early and go hunting or go in late, which I did a few times. I could go in the mornings on the weekends, go home for a bit, & go out again in the afternoon. I also wanted to make the most of my investments: rifle, scope, ammo, & gear. Another reason to go out as much as I could.

We actually went out 11 times which I think is awesome. My guy says he has never hunted that much during a season. I said that if I didn’t get a deer it wasn’t going to be because I didn’t try. We ended up seeing a lot of deer sign & a lot of deer including a giant buck. Of course none of the deer were close enough for me to shoot &/or were on private land. Apparently that is what the majority of deer hunting is. Sitting quietly and seeing nothing or seeing some deer but not being able to take shot.

I don’t mind sitting quietly for a few hours. When the weather wasn’t terrible it was actually nice. Sitting in nature is quite soothing. Being able to think or not think and just be. That part of hunting I can handle. My guy even said that those were the coldest sits he had ever done and I had done numerous ones without complaining or wanting to go back home.

In addition to the deer, we ended up seeing lots of grouse during the last few times we went out. The last day (there is an extra weekend up here) when we were pulling out stands, I said I wanted to come back in the afternoon and try to hunt the grouse. As he had just gotten a grouse recently I was anxious to get some more to cook with. If I couldn’t get a deer, maybe I could get some grouse. I did just that.

Image 7

 

My first hunting season turned out to be a success depending on how you look at it. Yes, I am disappointed that I didn’t harvest a deer. I still don’t know if I truly like deer hunting. I know that for me there will be a big difference between killing a grouse versus killing a deer. Will I actually like all aspects of deer hunting? It could be another year or two or who knows how many years before I find out. Maybe I will never find out. My guide says, “Oh please dear…, ” in a tone that only couples have with each other. It still doesn’t mean I am any less disappointed with the lack of a deer. At the same time, I know that I am just lucky that I saw so many deer. I know many people who didn’t see anything.

I also know that one really has to be positive, patient, and persistent not only in hunting but anything else in life. I will have as many opportunities for different types of hunts and more deer hunting in the future. As many as I am willing to do or make happen.

For this deer season I hoped for the best but expected the worst. I think I ended up somewhere in between which is just fine with me.

 

 

Apricot Glazed Grouse

I have lived in Minnesota my whole life but recently moved to northern Minnesota, or as I like to say, Almost Canada. The house I bought is on 1.5 acres which isn’t much land but is enough to shoot small critters or birds. Which is exactly what my guy did.

He was eating cereal and looking out the window. He saw a bird in a tree, went & grabbed my .22, and shot it. It was a grouse. It was going to be dinner. I was going to cook it.

 

IMG_1670

 

I have eaten grouse once before and if I hadn’t known it was grouse I would have thought it was chicken. There is no wild game flavor in this bird. I decided to make an apricot glazed grouse since I didn’t have to worry about masking a game flavor. I served it with sweet potatoes and roasted broccoli. It was delicious. There are no photos of the dinner, but it looked like glazed chicken with the mentioned sides.

Apricot Glazed Grouse (serves 2)

  • 1-2 grouse, cleaned & cut into bite sized pieces or strips
  • apricot/peach jelly or preserves (I used jalapeno apricot jelly)
  • salt & pepper to taste
  • 1-2 tsp olive oil
  • sides of your choice

Preheat oven to 375F. Line a baking sheet with foil or parchment paper for easy cleanup. Place 2-3 tbsp. jelly in a small bowl. Add salt & pepper to taste. Add 1-2 tsp olive oil. Place the grouse on the baking sheet and coat with jelly mixture. Bake for 10-12 minutes. Glaze the grouse with more of the jelly mixture & broil for 3-5 minutes until grouse is cooked through and glaze is slightly caramelized. Serve with sides of your choice.

 

Chocolate Beet Cupcakes

This post is a bit delayed as I wrote it around Halloween. Just decorate them however you desire or not at all. I enjoyed them the best with no frosting.

 

As I had made Bloody Beet Cake I knew I needed to make chocolate beet cupcakes. I have this problem. Once I find something I have to go all out and keep trying different variations. This time, it is baking with beets. I threw together these cupcakes and was blown away. I think these might the best cupcakes I have ever made. I always have problems with trying cupcake recipes and they end up being dry or just not that great. These are neither. They are moist (I hate that word except for cake descriptions), fluffy, and super chocolately. I strongly suggest doubling or tripling the recipe.

I also made the same recipe but instead of butter I used 1/3 cup vegetable oil. I added all the dry ingredients to a bowl and then added all the wet ingredients on top. I just beat them until mixed and poured into a prepared muffin tin. The baking time is also the same. I do think the ones with butter were a smidge better, but they were both scrumptious.

 

Chocolate Beet Cupcakes (makes 1 dozen)

  • 6 tbsp butter
  • 1 cup sugar
  • 1/2 cup beet puree
  • 1/2 cup coffee
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/3 cup chocolate chips
  • frosting (optional)

Preheat oven to 350F. Line a muffin tin with paper liners. Beat butter until soft. Beat in sugar until creamy. Add beet puree & coffee and mix until just combined. Add all dry ingredients and mix until incorporated. Fold in chocolate chips. Bake for 15-20 minutes or until tops are spongey and a toothpick inserted near the center comes out clean.

Feel free to frost with your favorite frosting. I did a few with cream cheese frosting & Halloween decorations as well. In my opinion though, I think they are amazing plain.

IMG_1651

 

IMG_1654

 

Squirrel Chili

IMG_1612

 

Who doesn’t love chili this time of year? It is the perfect food to come home to from October to March. At least in the mid-west this is true. Not many people want to eat a hot, steaming bowl of chili in July or August, but once the temperature changes, the menu changes. Chili is one of those items on the menu in my household this time of year. My guy, who happens to be a hunter, shot a squirrel in our yard with his bow. Since it was only one squirrel, I decided to make a squirrel & chicken chili. Simple, but delicious.

Squirrel Chili (serves 2)

  • 1 squirrel, skinned, cleaned, & cut into bite-size pieces ( brined for 2-4 hrs)
    • Brine Ingredients (4 cups water, 1/4 cup salt, 1-2 tbsp sugar, dash or two each chili flakes, oregano, & pepper)
  • 1 cup cooked chicken, shredded or cubed (if you have 2 squirrels you can omit the chicken)
  • 2 pieces cooked bacon, crumbled
  • 2-3 tomatoes diced
  • 1 onion, chopped
  • 1 can chili beans, undrained
  • 1/2 cup chunky salsa
  • chili seasoning (1-2 tsp store bought or your favorite blend. I used a combo of chile powder, paprika, cumin, garlic & onion powder, salt & pepper, oregano, & cayenne).
  • olive oil (to coat two skillets)

Combine the brining ingredients in a medium bowl. Add the squirrel & keep in the fridge for 2-4 hrs. Once brined, drain the squirrel but do not rinse. In a small skillet heat a small amount of olive oil over medium high heat. Brown the squirrel and place in a crockpot

IMG_1610

Saute a chopped onion in another skillet for 5-10 minutes until softened. Add this to the crockpot with all the other ingredients. Stir to combine. Heat on low for 6-8 hrs (this can also be made on the stove in a heavy duty pot or dutch oven on simmer for 2-4hrs). Serve with cheddar cheese & sour cream if desired.

IMG_1613

 

Bloody Beet Cake

IMG_1638

 

 

I just posted about Gory Cupcakes that I made two years ago which inspired this dessert. I wanted to make some elaborate cake or dessert but was not feeling that ambitious to take on such an endeavor. I decided that I should just stick to something that I knew would end up good. Since edible blood is the easiest Halloween item to make, I decided to make a blood splattered cake. As I had also just received a surplus of beets from a co-worker I knew a beet cake was in order. I had never made a beet cake but figured it would be similar to carrot cake or zucchini cake.

This cake is like a cross between a carrot cake & red velvet cake but without the food coloring in the batter. If I had made this for a party I would have added the red dye to get the extreme visual of red cake to blood splattered frosting. No one will know that there are beets in this cake. It is so light & fluffy and sweet that everyone will gobble it down. Be warned, after storing in the fridge it does become dense. Still delicious, but dense. Enjoy.

Bloody Beet Cake

  • 3/4 cup butter, plus more for greasing pans
  • 1 3/4 cup sugar
  • 3 eggs
  • 1 cup beet puree
  • 3/4 cup milk
  • 1 tsp white vinegar
  • 1 tbsp + 1tsp lemon juice
  • 1 tsp vanilla
  • 2 cups cake flour
  • 3 tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • cream cheese frosting
    • 1 8oz pkg cream cheese (I used 1/3 less fat)
    • 1 tbsp milk
    • 1 tsp vanilla
    • 4 cups powdered sugar
  • blood
    • 2 tbsp corn syrup
    • 1 tbsp water
    • 2 tbsp corn starch
    • red, blue, green food coloring
    • chocolate syrup

Beet Puree: Trim off ends and peel 1-2 beets. Chop into chunks, place in a pot, and cover with water. Bring to a boil & boil until tender (about 30-45minutes depending on size of beets). Drain and place in a food processor & chop until pieces are very fine. Remove beets from the processor. Place one cup of this back into the processor and add milk, vanilla, vinegar, & lemon juice. Puree until smooth. Reserve the other beet puree for another use (feel free to make as much puree as you want by chopping more beets).

Preheat oven to 350F. Grease two 8-9in round cake pans with butter. Line with parchment paper and grease again.

In a large bowl, beat butter until fluffy. Add the sugar and beat until creamy. Beat in the eggs one at a time until just incorporated.  Add the beet mixture & mix until combined. Add all of the dry ingredients and mix until just incorporated scraping the sides as needed*. Pour into prepared cake pans.

*Note that if you want an intense red in the batter, as in a traditional red velvet cake, add a tsp of red food coloring to the batter at this point.

Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pans and cool completely. Place in the fridge or freezer for 30-60 minutes.

Frosting: In a large bowl beat the cream cheese, milk, & vanilla until light & fluffy. Add the powdered sugar in 1 cup increments and beat until desired texture is achieved.

Blood: Mix the corn syrup, water, and corn starch until desired consistency is achieved by adding more water or corn starch as needed. Add red food coloring until a deep red is achieved. Add 1-2 drops of blue &/or green food coloring (I did 2 drops of each). Add chocolate syrup to make a more blood-like color if needed (not very much is needed – don’t overdo it).

Assembly: Skim off the tops of the cakes if needed to make them flat. Frost the top of one with some frosting. Add the other cake, top side down, on top of this frosted cake. Add frosting to the top and spread in a even layer and coat the sides. Dip a pastry brush or tooth brush into the blood & flick at the cake to create a splattered blood look.

Serve at a party or just enjoy your creation.

 

IMG_1642

Pumpkin Cookies Revisited

IMG_1590

 

 

Seeing as how my last batch of Pumpkin Cookies was so temperamental in baking, I decided to try again. These cookies are much easier to bake and figure out when done. The are very cake-like in texture and taste great the day of or even a week later which is important to me in a cookie. I cannot stand making stuff that is only good for a day.

Pumpkin Cookies (Makes approx 2 dozen)

  • 1 cup all-pupose flour
  • 1 tsp ground cinnamon
  • few dashes each nutmeg & clove
  • 1/2 tsp baking soda
  • 1/2 cup butter (1 stick)
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup chopped pecans

Preheat the oven to 350F. Line two baking sheets with parchment paper. Combine the flour, spices, & baking soda in a medium bowl. Beat the butter and both sugars in a large bowl until creamy. Beat in the pumpkin, egg, & vanilla until combined. Gradually beat in flour mixture. Fold in chips & nuts. Drop by rounded spoonfuls onto prepared baking sheets. Bake for 10-12 minutes or until set and lightly browned. Let cool for 2 minutes on baking sheets & then let cool completely on a wire rack.

Divvy up the cookies so that they don’t all get eaten (I use yogurt & cottage cheese containers).

 

IMG_1586

Gory Cupcakes

I have never been good at art. I cannot draw, paint, sculpt, or any other type of art that so many people seem to be able to do. I am good at taking candid photos or photos in general of people. Since starting this blog, however, I have realized that I am not very good at taking food photographs. I think it’s because they have to be staged and prepared. I have gotten a bit better but still have a long ways to go. Since I am not very artistic, it is no surprise that I am not very good at decorating cakes, cupcakes, or other food items. I know once I get a piping bag it will improve, but I still recognize my own flaws in the baking-decorating world.

To improve this skill I look at photographs of food on pinterest & the web for inspiration. The other day I was looking for Halloween ideas. I happened to come across a photo that I had taken in an image Google search of “gory desserts halloween,” and I was reminded that once I did do something artsy in the food world.
photo-4

Two years ago I entered a contest. It was a Halloween contest from Food for Hunters that required you to make a Halloween themed dessert. I decided to make cupcakes with body parts & blood. I bought gummy candy body parts, baked some cupcakes, frosted them, and made fake edible blood. They looked awesome. I did end up winning the contest and won a camping knife set, which was so cool, but I am most proud of the cupcakes. They look simple but they look fantastic (at least for me). I even ended up posting the recipe Gory Cupcakes on Better Recipes which I also forgot about.

I should have remembered this because I look at a photo of me with these cupcakes everyday on pinterest, twitter, and the About Me page of this blog. Sometimes what is right in front of you gets missed the most.

cropped-cropped-cropped-408487_10151210178367231_358382354_n.jpg

I know that I have a lot of work to do in terms of artsy-pretty food but also know that if I keep at it maybe one day I will be able to do it with ease or at least be able to do it and be satisfied with the result. If all else fails, at least I have this contest to remind me that I did accomplish it once.