Bakin' Bakin' Bakin'

Confession time: I am a wannabe foodie. I love to eat, and even love poring over shows on the Food Network. (Currently It's Guy Fieri's Diners, Drive-Ins and Dives. Lots of yummy stuff, but it gives me cravings for road trips too...) There are some great foodie blogs out there as well. Ree at The Pioneer Woman posts wonderful tales of her life on the ranch, and the photos of her cooking are usually enough to set me drooling.

My own cooking skills - not so much. To be fair, life is complicated by H working twelve hour days (sometimes six days a week), and a preschooler who is still being intensely picky about what he eats. Our local Family Network recently hosted a one night class on "Dealing With Your Picky Eater." I signed right up for that one, to be sure! Out of lots of good advice, I got more tips for adding "good stuff" to recipes. With bread being very high on Daniel's list of Things I Will Eat, I made the leap to investing in a bread maker. Mmm! Warm toasty bread, made from my own ingredients!

This Sunbeam Breadmaker model 5891 came in at a reasonable price at just under $60. I've baked two loaves so far, a nice crusty white and a banana pecan.

Pros: Easy operating switches. Can make up to a 2lb. loaf. Select a light, medium or dark crust. There's even an ExpressBake option if you need bread quickly (usual cycle with all the kneading and rising is 3 hours).

Cons: The unit is on the large side. We are often pressed for counter space in our condo, so I am trying to find a balance between ease/frequency of use and taking up available counter space.

The class I took had some interesting ideas about adding items such as chia or flaxseed to boost nutrition. Anyone have any yummy bread recipes they would like to share?

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On a side note: What would we do without the Internet? I got to spend some time searching the web for a breadmaker that I felt would suit my needs, for a reasonable price. I was recently contacted by AllChildrensFurniture.com about doing a product review. They sell items as varied as kids bedroom furniture, decor and a multitude of playthings. They look like a good spot to do some hunting for that perfect item for your kid. I look forward to letting you know more about them soon!

Willy Wonka I Am Not

I do not cook. Oh, I try and my family gets fed, but I am certainly not known for my cooking. I indulge in foodie blogs, and have grand ambitions sometimes... But my longtime favorite has always been baking. For an absolutely yummilicious blog check out Bakerella.

H adores homemade caramels. We visit my parents, and there is usually a basketful at the checkout of the local market. I purchase a couple, and usually find out that he has been making detours on his own to the market and nabbing some more on the sly...

Last weekend I made a first attempt at candy-making with the Better Homes and Gardens recipe for shortcut caramels. They taste quite yummy, but I have discovered that handling them isn't the easiest. Despite buttering everything (pan, foil, knife, my hands) I couldn't seem to get them to not stick to everything in sight. So - lots of good-tasting caramel, uh blops to eat. Any recommendations from any candy makers out there? I'd like them to look a little prettier, as well as be easier to deal with. Recipe is below:

Ingredients
1 cup chopped walnuts (optional)
1 cup butter
1 16-ounce package (2-1/4 cups) packed brown sugar
2 cups half-and-half or light cream
1 cup light-colored corn syrup
1 teaspoon vanilla

Directions
1. Line an 8x8x2- or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. If desired, sprinkle walnuts onto bottom of pan. Set pan aside.

2. In a heavy 3-quart saucepan melt butter over low heat. Add brown sugar, half-and-half or cream, and corn syrup; mix well. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till the thermometer registers 248 degree F, firm-ball stage (45 to 60 minutes).

3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour the mixture into the prepared pan. When caramel mixture is firm, use foil to lift it out of pan. Use a buttered knife to cut into 1-inch squares. Wrap each piece in plastic wrap. Makes about 2 pounds (64 pieces).

Shortcut Caramels: Prepare as above, except substitute one 14-ounce can sweetened condensed milk for the cream. This mixture will take less time to reach 248 degree F (about 15 to 20 minutes instead of 45 to 60 minutes).

Yum

For a little while now I have been receiving in the mail the hard copy of Kraft Foods & Family. Pictures are always scrumptious, and I like that most recipes seem fairly straightforward, simple, in plain English and use everyday ingredients I am more likely to have or acquire. The website has the added benefit of being searchable.

Even though we have been 90+ degrees today, I have Fall on my mind. I can't wait to try this recipe.

Pumpkin Spice Frosted Snack Cake

Enjoy the delicious flavor of pumpkin pie in this sweet and perfectly spiced cake. Each bite is lusciously moist thanks to a helping hand from Miracle Whip Dressing.

Prep: 20 min. / Total: 55 min.

1 pkg. (2-layer size) spice cake mix
1 can (15 oz.) pumpkin
1 cup Miracle Whip Dressing
3 eggs
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened

1/4 cup (1/2 stick) butter, softened
2 Tbsp. milk
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups)

Preheat oven to 350 degrees F. Grease 13x9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in large bowl with electric mixer on medium speed until blended. Pour into prepared pan.

Bake 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.

Makes 2 doz. or 24 servings, 1 piece each.

See the website for variations, as well as other tasty recipes. Or sign up for your own copy of the magazine!