CSN Product Review

I mentioned here that I would be doing a product review of a couple items from the CSN Stores. I ordered this Insulated Nonstick Carbon Steel 15.5" x 20" Jumbo Cookie Sheet byFarberware

and this Nonstick Carbon Steel 9" Spring Form byFarberware

My products came very fast, about 3 days after ordering they showed up an in great condition.

I lovee how big the baking sheet is! It's very useful for making large batches of cookies and pizzas. I like that it's rimless so things can slide off the edge. The only thing I don't like is hand washing. Overall, it's a great baking sheet!

This was my first time using a spring form pan and I loved it! I've been wanting one for a while. I made my husband's birthday cake in it and I didn't have to worry at all about anything going wrong trying to flip it. I was able to easily decorate the top while the cake was still in the pan. The pan easly tightens and releases, my cake didn't stick at all and the pan cleaned easily. I would definitely reccommend this spring form pan!

Sugar Cookies and Royal Icing

I wanted to try making decorated sugar cookies. Not the typical kinds with frosting and sprinkles, but some 'fancier' ones. Since Matt's sister was having a bridal shower I figured I would make some for that. I even used a cookie cutter that we had from our wedding favors. My friend Monica helped me decorate them (the whole thing is a pretty long process!) which was really nice.
They turned out pretty good, especially since neither of us had made any like this before. I had one color of frosting the perfect hot pink color but then I was pretty dissappointed when it dried as red. I didn't know it would dry so much darker! I'm not going to list the recipes for these, but I will post the links to the ones I used as well as the techniques. The first day I made the cookies and started the monograms. The next morning I finished the monograms then that evening decorated the cookies and let dry overnight. The next day they got packaged.
The cookies tasted good and the icing is pretty much what I expected. Royal icing is for the looks, not the taste. It's not bad, but it's no where near as good as regular frosting. It would also work well to use to build gingerbread houses. If you're going to try something like this, I suggest reading some tutorials and tips first to learn things like how to prevent air bubbles, about the consistency of the frosting and why it matters and also just to learn some cool tricks, etc. Sweetopia and Bake at 350 have some great tips and tutorials. I'm really amazed at what some people can do with these. Although I don't think i'd be able to put so much time into it, even if Rylee did allow it.

Sugar Cookies (I didn't use the icing on this page, only the cookie recipe)
Royal Icing (you can also find recipes that don't use meringue powder, since it's a little pricey. But this is the one I used)

Tutorial on How to Marble Royal Icing (soo easy!)
Monogrammed Cookies tutorial (again, very simple but takes a little patience)

Christmas Wassail

I forgot to get a picture, but it's just an apple cider-like drink. I made this for our Halloween party since it was going to be outside. I just put it on warm in the crockpot and it stayed hot all night. This is the perfect drink for cold nights and reminds me so much of Christmas time.

Christmas Wassail
GoodLife Eats

Ingredients:
2 quarts apple juice
2 cups orange juice
1 1/2 cup 100% cranberry juice
1/2 teaspoon vanilla extract
1/3 cup brown sugar
4 cinnamon sticks
1/4 tsp nutmeg
2 tsp whole cloves

Directions:
Combine all ingredients and bring to a boil. Lower heat to medium-low and simmer for 15 minutes. Turn to low to keep warm or put in a crock-pot on warm to keep all day

Pizza Rolls

It's been a while since I posted anything up. I haven't really felt at all like cooking..or baking! I know, shocking. It's not too hard to guess why though. Just so you know i'm still alive and everything I thought i'd put something up. So, pizza rolls it is.They're really easy and you can change it up however you want. Maybe alfredo sauce, green onions and chicken? Whatever you like. This time I just did pepperoni and some sliced olives. And sauce and cheese of course. I'm also working on something right now that i've never done before, that's quite the little process. But I should be putting that up in a few days. So here's what you do:

Pizza Rolls

1 can of refrigerated pizza dough

toppings (fillings) of your choice (sauce, cheese, pepperoni, chicken, olives, etc..)

Just unfold the dough and roll out into a rectangle about 12" x 8". Cut into 24 squares using a pizza cutter. Spread sauce all over the whole thing then place toppings in individual squares. Once the toppings are placed, take all 4 corners of the square and seal them together. Place seam side down in either a greased 9 in. pie pan or in greased cups of mini muffin pan. Lightly brush tops with melted butter or olive oil then sprinkle a little extra cheese on top. Bake at whatever temp. it says on the can of dough for anywhere between 10-20 min., until lightly golden on top.

Chicken Cordon Bleu

I first found this recipe about a year ago and have made it for several people since and everyone has wanted the recipe for it. So when I made this the other day for dinner I figured I would post it. It's pretty simple to do and doesn't take too long to make. I've also made this glutten free once by using corn flake crumbs in place of bread crumbs and some other kind of gluten free flour stuff in place of regular flour. Just remember to dip and pan fry the gluten free ones first if you decide to try it that way! The only part I sometimes have a hard time with is slicing the chicken in half since it's already pounded thin. But it's pretty forgiving and it doesn't really matter how nicely it's cut. Make it, I know you'll like it!

Chicken Cordon Bleu

Emeril Lagasse's Emeril 20-40-60

Serves 4
4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
6 ounces sliced Swiss cheese (4 to 6 slices)
4 ounces thinly sliced prosciutto or Black Forest ham
1 cup all-purpose flour
1 tablespoon plus 2 teaspoons Emeril's Original Essence

2 large eggs
2 tablespoons milk
1 cup fine unseasoned dried bread crumbs
3 tablespoons olive oil

Directions:
Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.
Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Divide cheese evenly between 4 pieces of chicken. Arrange prosciutto slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or prosciutto that extends over the edges. Secure chicken pieces together using toothpicks along the edges to form a "sandwich."
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place bread crumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken "sandwich" in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken "sandwiches."
Heat olive oil in a large skillet over medium-high heat. Place chicken "sandwiches" in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.
Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.

Baked Apple Chips

The best way to slice the apples would be to use a mandoline to get thin, uniform slices. I didn't have one and really wanted to try making these, so I hand sliced them as best I could. I'm not sure if I didn't bake them long enough or what, because mine stayed soft and didn't get crispy. I still wanted to share this recipe though because they were good and maybe it was just something that I did that they didn't get crispy. These smelled really good while they baked. I fit 2 apples one 1 large cooling rack.

Baked Apple Chips

From Apples to Zucchini

Ingredients:

Apples, washed but not peeled, sliced thin
juice of one lemon
about 5 c. water
cinnamon and sugar - about 1 tablespoon each, mixed together for dusting (optional)

Directions:
Slice your apples to about 1/8 inch in thickness - the slices need to be as even as possible for baking purposes.
Place lemon juice and water in a bowl and dip the slices into the solution and shake off the excess liquid . Place the slices on a cooling rack on a cookie sheet.
Sprinkle them with cinnamon sugar, if desired. Bake at 250 degrees for 45-60 minutes, flip over the slices and bake for 45-60 minutes more, or until crisp
please note: the slices may still feel a little pliable while warm but should crisp up when fully cooled
store the chips in an airtight container for up to three months or longer

Candy Bar Cake

You may also know this cake by another name, but around here we're callin it candy bar cake. I asked Matt what kind of cake he wanted for his birthday (not that he really cared what kind it was) but I got him to pick something. He said either a yellow cake with some kind of custard in the middle (aka Boston Cream Pie) or this cake. If you haven't had it before, it's really good, but definitely not going to help you lose weight. I only made 1/2 of the recipe in a 9 in. pan since there's only 2 of us, and it was still a little too much.

Candy Bar Cake

Ingredients:

1 box of chocolate cake mix (or make your own- I made Hershey's Perfectly Chocolate Cake recipe

1 14 oz. can sweetened condensed milk

1 6 oz. jar caramel topping (I used Mrs. Richardson's Butterscotch Caramel sauce, soo good!!)

8 oz. cool whip (I just made whipped cream since i'm not a big fan of cool whip.)

toffee pieces for topping (I used a bag of Heath bits that you find in the baking section)

Directions:

Prepare cake according to directions on box/recipe and bake in 9x13 in. pan. When done, pierce cake all over with fork then pour condensed milk and caramel all over cake. Before serving, top with cool whip and candy pieces. I also poured more caramel sauce over individual slices before serving.