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Kayla's Foods
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Chocolate Silk Pecan Pie Ingredients * Crust: * 1 Pillsbury® refrigerated pie crust, softened as directed on box * Pecan Filling: * 2 eggs * 1/3 cup granulated sugar * 1/2 cup dark corn syrup * 3 tablespoons butter or margarine, melted * 1/8 teaspoon salt (optional) * 1/2 cup chopped pecans * Chocolate Filling: * 1 cup hot milk * 1/4 teaspoon vanilla extract * 1 (12 ounce) bag semisweet chocolate chips * Topping: * 1 cup whipping cream * 2 tablespoons powdered sugar * 1/4 teaspoon vanilla extract * Chocolate curls (optional) Directions 1. Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. 2. In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time. 3. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour. 4. Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes. 5. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving. 6. Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie. Continue reading
Posted Feb 27, 2011 at kay mae's blog
We are learning as we go with Geek Week, so every day brings new challenges. I'm finding my biggest issues aren't technical as much as conceptual, in terms of making sure sure that we offer something unique in the geek marketplace of ideas. I was a typical, average computer user prior to diving into this world, so while learning the tech end has been intensive, it really isn't that hard to pick up. Certainly securing our network - especially going forward with our planned expansion - will continue to be our key technical focus
Lollipop What Do I Need? . • 1 cup sugar Did You Know? The world’s largest lollipop is at Bon-Bon Land in Denmark. It's peppermint-flavored and weighs over 3,000 pounds! Tip Visit the candy links page to find places to buy candy making supplies online, including molds, flavoring, and coloring. • 1/3 cup corn syrup Why do I add corn syrup? • 1/2 cup water • 1/4 teaspoon cream of tartar What is cream of tartar? • 1/4 to 1 teaspoon flavoring Some tips for flavoring hard candy • liquid food coloring • 1 to 2 teaspoon(s) citric acid (optional) Why do I add citric acid? • a nonstick or enameled saucepan, preferably with a spout • a wooden spoon • lollipop molds (either metal or white plastic hard-candy molds) • lollipop sticks or wooden skewers cut in half • a candy thermometer • a pastry brush • cooking oil spray • parchment paper • a cookie sheet or marble slab • plastic wrap or cellophane bags for wrapping finished lollipops • twist ties, ribbon, or cellophane tape for wrapping finished lollipops What Do I Do? Tip It’s best not to make lollipops on a rainy or humid day. About candy making and the weather. 1. Prepare either a marble slab or an upside-down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering it with parchment paper and spraying it with oil. If you're using molds, prepare the molds with lollipop sticks, spray with oil, and place them on a cookie sheet or marble slab. 2. In your pan, over medium heat, stir together the sugar, corn syrup, water, and cream of tartar with a wooden spoon until the sugar crystals dissolve. 3. Continue to stir, using a pastry brush dampened with warm water to dissolve any sugar crystals clinging to the sides of the pan, then stop stirring as soon as the syrup starts to boil. • Why do I need to stop stirring after the syrup begins to boil? • Why do I wash down the sides of the pan? Tip Don’t have any molds? You can simply pour small circles of syrup onto a greased cookie sheet and place sticks in the middle to make pops. 4. Place the candy thermometer in the pan, being careful not to let it touch the bottom or sides, and let the syrup boil without stirring until the thermometer just reaches 300° F (hard-crack stage). • What is the hard-crack stage and how can I tell when I’ve reached it? 5. Remove the pan from the heat immediately and let the syrup cool to about 275° F before adding flavor, color, and citric acid (adding it sooner causes most of the flavor to cook away). • Some tips for flavoring hard candy. CAUTION Be careful! The sugar syrup is extremely hot! If you burn yourself, run cold water over your hand for several minutes, but do not apply ice. 6. Working quickly, pour the syrup into the prepared molds and let cool for about 10 minutes. If you're not using molds, pour small (2-inch) circles onto the prepared marble slab or cookie sheet and place a lollipop stick in each one, twisting the stick to be sure it's covered with candy. (It helps to have a friend do this since you need to work quickly.) 7. Let the lollipops cool for at least 10 minutes, until they are hard. Wrap individually in plastic wrap or cellophane and seal with tape or twist ties. Store in a cool, dry place. What Else Can I Try? . • Try unlikely matches of color and flavor (blue orange-flavored pops, green cherry-flavored pops, red grape-flavored pops)—and see if your friends can guess what flavor they are! How much influence does color have on our perception of flavor? Continue reading
Posted Feb 26, 2011 at kay mae's blog
Death By Chocolate Ingredients 1 (18.25 ounce) package German chocolate cake mix 1 (3.9 ounce) package instant chocolate pudding mix 1 2/3 cups milk 3/4 cup strong brewed coffee 1 (12 ounce) container frozen whipped topping, thawed 6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed Directions In a 9x13 in pan, bake cake according to package directions. Cool and crumble. Make pudding, according to package directions, with milk. In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving. Continue reading
Posted Feb 26, 2011 at kay mae's blog
Strawberry Angel Food Dessert Ingredients 1 (10 inch) angel food cake 2 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 (8 ounce) container frozen whipped topping, thawed 1 quart fresh strawberries, sliced 1 (18 ounce) jar strawberry glaze Directions Crumble the cake into a 9x13 inch dish. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving. Continue reading
Posted Feb 26, 2011 at kay mae's blog
Kayla's Foods added a favorite at kay mae's blog
Feb 26, 2011
Kayla's Foods added a favorite at kay mae's blog
Feb 26, 2011
Chocolate Chocolate Chip Cookies Ingredients 1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 2 cups semisweet chocolate chips 1/2 cup chopped walnuts (optional) Directions Preheat oven to 350 degrees F (175 degrees C). In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Continue reading
Posted Feb 26, 2011 at kay mae's blog
World's Best Lasagna Ingredients * 1 pound sweet Italian sausage * 3/4 pound lean ground beef * 1/2 cup minced onion * 2 cloves garlic, crushed * 1 (28 ounce) can crushed tomatoes * 2 (6 ounce) cans tomato paste * 2 (6.5 ounce) cans canned tomato sauce * 1/2 cup water * 2 tablespoons white sugar * 1 1/2 teaspoons dried basil leaves * 1/2 teaspoon fennel seeds * 1 teaspoon Italian seasoning * 1 tablespoon salt * 1/4 teaspoon ground black pepper * 4 tablespoons chopped fresh parsley * 12 lasagna noodles * 16 ounces ricotta cheese * 1 egg * 1/2 teaspoon salt * 3/4 pound mozzarella cheese, sliced * 3/4 cup grated Parmesan cheese Directions 1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 3. Preheat oven to 375 degrees F (190 degrees C). 4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. 5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Continue reading
Posted Feb 25, 2011 at kay mae's blog
Fudge Ingredients * 3 cups semisweet chocolate chips * 1 (14 ounce) can sweetened condensed milk * 1/4 cup butter * 1 cup chopped walnuts (optional) Directions 1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired. 2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set. Continue reading
Posted Feb 25, 2011 at kay mae's blog
Ice Cream Sundae Ingredients 1 pt. (2 cups) vanilla ice cream 1/4 cup strawberry ice cream topping 1/2 cup thawed COOL WHIP Whipped Topping Make It SCOOP ice cream evenly into 4 dessert or sundae dishes; drizzle with strawberry topping Continue reading
Posted Feb 25, 2011 at kay mae's blog
Banana Foster 2 Ingredients * 1/4 cup butter * 2/3 cup dark brown sugar * 3 1/2 tablespoons rum * 1 1/2 teaspoons vanilla extract * 1/2 teaspoon ground cinnamon * 3 bananas, peeled and sliced lengthwise and crosswise * 1/4 cup coarsely chopped walnuts * 1 pint vanilla ice cream Directions 1. In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream. Continue reading
Posted Feb 25, 2011 at kay mae's blog
Chocolate Strawberries Ingredients * 5 ounces bittersweet chocolate, chopped * 1 pint fresh strawberries with leaves Directions 1. In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened. Continue reading
Posted Feb 25, 2011 at kay mae's blog
Baklava recipe Ingredients * 1 (16 ounce) package phyllo dough * 1 pound chopped nuts * 1 cup butter * 1 teaspoon ground cinnamon * 1 cup water * 1 cup white sugar * 1 teaspoon vanilla extract * 1/2 cup honey Directions 1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. 2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. 3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. 4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. 5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. Continue reading
Posted Feb 25, 2011 at kay mae's blog
Kayla's Foods added a favorite at kay mae's blog
Feb 25, 2011
Kayla's Foods added a favorite at kay mae's blog
Feb 25, 2011
Kayla's Foods added a favorite at kay mae's blog
Feb 25, 2011
Kayla's Foods added a favorite at kay mae's blog
Feb 25, 2011
Kayla's Foods added a favorite at kay mae's blog
Feb 25, 2011
Kayla's Foods added a favorite at kay mae's blog
Feb 25, 2011
Kayla's Foods added a favorite at kay mae's blog
Feb 25, 2011
Kayla's Foods added a favorite at kay mae's blog
Feb 25, 2011
Kayla's Foods added a favorite at kay mae's blog
Feb 25, 2011
Kayla's Foods added a favorite at kay mae's blog
Feb 25, 2011
S'more Brownies Ingredients * 1 (21.5 ounce) package brownie mix * 6 graham crackers * 1 1/2 cups miniature marshmallows * 8 (1.5 ounce) bars milk chocolate, coarsely chopped Directions 1. Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan. 2. In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside. 3. Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares. Continue reading
Posted Feb 25, 2011 at kay mae's blog