Extract!!! Extract!!! read all about it

Do you find yourself reaching for the imitation vanilla extract over the pure vanilla extract at the grocery store? I really can't blame you because the price difference is insane!! Plus really, can the difference in taste be all that different? Well no, the taste may not be all that different but the imitation stuff is just that .....fake. Synthetic chemicals made in a lab by scientists doesn't sound too appealing to me so I try to buy the real stuff when I can, but that can put a big dent in my pocket book when it comes to baking.

Did you know that making your own extracts only takes a bit of time, alcohol and the flavor of your choice? Here are a few recipes on different extracts. If you make them now (or before August), with a bit of cute packaging, you can have some homemade Christmas gifts already done for the baker in your family.

Recipes adapted from Spoonforkbacon.com

(Some) Homemade Extracts
Makes 1 cup each extract
Ingredients:
cinnamon extract:
1 cup brandy
4 cinnamon sticks
vanilla extract:
1 cup brandy (or vodka)
3 vanilla beans, split with the “caviar” scraped out. I ordered this online for the best deal.
orange extract:
1 cup vodka
peel of 5 oranges, ALL pith removed
lemon extract:
1 cup vodka
peel of 5 lemons, ALL pith removed
mint extract:
1 cup vodka
1 cup of mint leaves, crushed

1. For each extract ,sterilize a 16 ounce jar and fill with the cinnamon sticks, vanilla beans or citrus peels.
2. Pour assigned liquor over each jar and tightly seal. Gently shake each jar and set aside in a dark, cool area.
3. Allow mixtures to infuse for at least 2 weeks before, straining and bottling for use. I like mine to sit for at least 4 months to ensure good flavor extraction.
**Gently shake each mixture up every couple of days.

Here is my favorite part.....Once made you can have extracts for years. When you use a bit of the extract, I wait until it is 1/2 gone, add some more liquor and shake. That's it, no more base ingredient needed.

Now these are just some extracts you can make that I know work. If you are feeling a bit daring, try some others like coffee, almond or lime.

If you are worried about the alcohol content, please note that when baking or cooking the "getting you drunk" part is evaporated in the cooking process and you are only left with the flavor. 

Can you be a fruit and veggie ninja?

It can be a challenge to get your kids (or yourself and spouse) to eat the recommended 5 servings of veggies and fruits a day. In our house it has to be done in a somewhat sneaky manner. With a blender or food processor you can make delicious meals that are also nutritious and no one has to know, unless you feel like letting them in on the secret.

I don't always have time to steam or roast veggies, puree and then add to the meal. In order to make sure I have purees on hand; I set aside a day every few months and will make 1 cup blend packs to have in the freezer. Picking up in season fruits and veggies either at the grocery store, farmers market, u-pick farms or my own garden, I then steam or roast the items, blend and place one cup in a labeled freezer bag. I lay them flat in my freezer in groups so they can be found quickly when I need them. I try to get them out the night before to thaw but I can also defrost in the microwave if I forget. 

Our easiest way to get a full serving of spinach and fruit is to make a smoothie. We call it the green monster to make it more fun for the boys. My highest recommendation comes from my father who will tell you he HATES vegetables. I gave him a small test of this recipe one day and he had no idea spinach was in it (even though it was completely green). You can add some things like flax, chia seeds and wheat germ to make it even more healthy and no one will know. 

Green Monster Smoothie
1 cup of frozen fruit - I like strawberries but pineapple, bananas, blueberries all work well
1 cup of milk - Soy, Almond, Coconut, Cow all work
3 cups of spinach
Blend smooth and enjoy.

You can also add :
1 TBSP Flax Seed
1 TBSP Wheat Germ
1 TBSP Chia Seeds
Protein Powder
A bit of honey for sweetness 



For some more recipes to try, click on the following links:
carrot cookies
pepper pizza
Sweet Peas Au Gratin
Mac and Cheese (winter squash) 
Carrot Roll Ups 
Baked Zucchini Fries 
Whoopie Pies (Beets) 
Pancakes (sweet potato) 
Sloppy Joe (So many veggies!) 
Homemade Chicken Nuggets (any veggie you like) 

These are great "get you started" recipes but don't be afraid to experiment. Try matching colors (butternut squash and mac and cheese are the same shade of orange), beets and carrots are sweet and go great with dessert, squash can go sweet or savory replacing liquids in many recipes and so much more. Go ahead and be a bit of a ninja in the kitchen, it can be our little secret.

Celebrating 3,2 and 32 (with some cupcakes)

On my 29th birthday I spent it in the hospital, reciting my information to every doctor and nurse who came in to talk to me. I then had to explain that yes my birthday was indeed THAT day and yes my 2nd son, Archer, would also have that birthday. 

Just before my 30th birthday I had to spend the weeks leading up to January explaining to the doctors and nurses that yes my birthday is January 8th, yes I had a child on January 8th and yes my 3rd son was DUE on January 8th. Little Hudson (well at 9 lbs and 6oz he wasn't that little) was actually born 5 days sooner so he could have his own day but he still celebrates on the 8th.

Over the past few years I have started making cupcakes for parties and other events around town. I have made everything from Mountain Dew cupcakes to a simple chocolate cupcake with great success. Recently a request for black forest cupcakes was made at my husbands work. I honestly had no idea what a black forest cake was and set forth on Pintrest to do some research. I found out that it is basically chocolate cake with some sort of cherry mixture on it. Easy enough to make into cupcake form. I did ask for a poll to be taken about the frosting because I found everything from chocolate frosting to whipped cream frostings to be used. The consensus was to use a chocolate frosting.

I hope you enjoy this cupcake recipe.I sent 18 into work, only keeping 5 for our family. That way I was not tempted to eat more than a serving. These were gone in record time and I am sure will be asked to send more in very soon.

Black Forest Cupcake

Makes around 23 cupcakes 

Ingredients 

• 1 2/3 C all-purpose flour
• 2/3 C unsweetened cocoa powder
• 1 1/2 t baking soda
• 1 t salt
• 1/2 C unsalted butter
• 1 1/2 C white sugar
• 2 eggs
• 1 t vanilla extract
• 1 1/2 C buttermilk
• Cherry pie filling (AFTER cupcakes are made)

Directions for cakes:

Sift together flour, cocoa powder, baking soda and salt. Set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs and extracts.
Beat in flour mixture, alternating with buttermilk, until combined.
Fill cupcake liners 3/4 full.
Bake at 350 F for eighteen minutes or until cupcakes bounce back when touched.

After letting the cupcakes cool, I punched down the middle with a little tool I have for cupcakes. You can use a paring knife to cut a hole out of the top of each cupcake. Fill each hole with 3-4 cherries and some pie gel. 

Chocolate Frosting

Ingredients 

• 1/2 C unsalted butter, at room temperature
• 2 T sweeten condense milk
• 6 T unsweetened cocoa powder 
• 2 C powder sugar
• Dash of milk (for creamy texture)

Directions

Blend butter, cocoa powder and powder sugar in a blender. Slowly add the condensed milk. Once mixed, blend for 1 min. If too thick, add milk to get right texture. *note: I prefer my frosting to be more like a thin fudge. 

You can pipe it on around the cherries or spread over the whole top. It all depends on your love of chocolate. 

ENJOY!!!