Kay Nimitz Smith's Blog, page 10

GranNini's Lemon Breakfast Cake

GranNini's Lemon Breakfast Cake
So this lemon cake is, in the immortal words of Mary Berry, "positively scrummy!"
My fam has been watching way too many episodes of the Great British Bake Off, and gleaning ideas here and there that we want to try out.  And whilst toodling about on pinterest, I cam across this  lovely idea from the lovely folks at :http://www.savingdessert.com/.  I tweaked the recipe just a tad, made the cake for breakfast this morning, to go along with biscuits and gravy and a casserole dish of scrambled cheesy eggs, and yummo!  Positively scrummy!



Ingredients:For the Lemon Crumble:
4 Tablespoons Unsalted butter, softened1/4 teaspoon salt1/3 cup sugar1 Tablespoon lemon juice3/4 cup flour

For the Lemon Cake:
1/2 cup unsalted butter, softened3/4 cup sugar1 egg1 teaspoon vanilla1 teaspoon lemon extract2 cups flour3/4 teaspoon salt2 teaspoons baking powder1/2 cup buttermilk1/4 cup lemon juice
Directions:
In a small bowl, mix together the butter, salt and sugar.  Add in the lemon juice and stir thoroughly.  Slowly add in the flour until completely incorporated.  Set aside.Heat oven to 325º.  Prepare your 8" or 9" springform pan.  Either lightly grease and flour your pan, and line it with parchment paper on the bottom.  OR, lightly grease your pan, and line it with parchment paper on the bottom, THEN, make a ring of parchment paper and either paperclip it at the top, or staple it together so that the paper stands up tall along the edges of the springform pan.  *See pictures below.*  If you're using a 9" springform pan, you will need to adjust the baking time as necessary.  If you're going to use a 7" springform pan, prepare to more than double your baking time. In a large mixing bowl, cream together the butter and sugar.  Add in the egg, and beat thoroughly.  Slowly add in the vanilla and lemon extract.  In a separate bowl, sift together the flour, salt, and baking powder.Add the lemon juice to the buttermilk.By thirds, very slowly add in the flour mixture, then the buttermilk mixture, then the flour mixture until all ingredients are mixed together.  Do not over-mix.Add the crumble to the top of the cake, making sure to distribute it evenly.Place the cake in the middle of the oven, and bake for 20 minutes, or until the center of the cake comes out clean.  For my 7" springform pan, I baked it for almost 50 minutes!Allow to cool for at least 1/2 an hour before removing from the pan.  Sprinkle with powdered sugar if you desire.  Serve warm, or completely cooled!  Yum!For those of you who like pictures, here you go!
I melted my butter -- poor choice.  Try to keep it soft, but not completely melted. 
Mix the crumble up completely and set aside.
I prepared two springform pans, just in case.  I think the 7 inch springform was a bit too small for my preference.  I think the 8 inch would have been perfect.  But see how the parchment paper lines the entire insides of the springform pan?  I learned that neat trick from the Great British Bake Off.  Love those folks!!
The cake mixture was very odd -- almost like a wet cookie batter.  A lot more hearty than a traditional cake batter.  Smooth everything out on top.

Add the lemon crumble to the top.
Baked perfection!
Pop it out of the pan, and there you go!
A lovely breakfast cake!  What a nice, fresh alternative to blueberry or cinnamon sugar.  A yummo treat!




* * * * *
* * * * *
Click HERE to enter my Goodreads Book Giveaway Contest:
There is less than a week to go!!!  I'm giving two copies away!
Goodreads Giveaway Contest for Diamonds for Diamond
* * * * *
I wrote a murder mystery!  Here are the links so you can buy it:


You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here:  Diamonds for Diamond by Kay Nimitz Smith

* * * * *

Granini's Cinnamon Pecan Pastries

Breakfast PastriesGranini's Cinnamon Pecan Pastry


So I have started to dabble a wee bit in the pastry department, and I think I may have just about gotten things right.
I have been changing up the recipes for the breakfast pastries for my brunch bunch depending upon which fruits and such I have in my fridge at the time.  The pastries can be filled with just about whatever your wee little heart desires.  So I thought I'd pass along a few of my recipes for my various concoctions.
Today's recipe: Cinnamon Pecan Pastries
So after scanning Pinterest, and trying out a variety of recipes, my favorite pastry dough to date comes from Sally's Baking Addition. 
Ingredients:
For the pastry dough:
2 1/4 teaspoons yeast1/4 cup warm water1/2 cup milk1 egg1 teaspoon salt1/4 cup sugar1 1/2 cubes (14 Tablespoons) unsalted butter, chilled2 1/2 cups flour, sifted
Additional flour will be needed for rolling out your dough.Oh, and parchment paper will make your life easier.  If you haven't got any yet, you have time to dash to the store and pick some up whilst your dough is resting in the fridge.
Egg Wash:1 large egg, whisked and beaten until frothy2 Tablespoons milk
For the Cream Cheese Goodness:
1 (8 ounce) cube of cream cheese*, softened 1/2 teaspoon salt2 teaspoons vanilla2/3 cup powdered sugar, sifted
(*I use the 1/3 less fat cream cheese version in this recipe, and it seems to work just fine)

For the Cinnamon Pecan Filling:
1 cup brown sugar, softly packed2 teaspoons cinnamon1/2 teaspoon nutmeg1/4 cup flour1/2 cup finely chopped pecans, toasted
For the Icing:1/4 cup powdered sugar1 teaspoon vanilladash o'salt1 Tablespoon 1/2 and 1/2 or milk
Directions:
For the pasty dough:
In a medium bowl, mix the water and yeast.  Frisk with a fork until slightly foamy, and allow to rest for 5 minutes.Add milk, egg, salt and sugar.  Set aside.In a large mixing bowl, slice or grate the butter into small pieces.  Add in the sifted flour.  With a pastry knife, *partially* work the butter into the flour until the flour is only partly incorporated.  Do not over mix.  Do not allow the dough to incorporate the butter like you would a pie crust.  Allow large chunks of butter to remain.  They will work themselves out later, and will make your pastry taste better.Make a well in your flour/butter mixture.Pour your liquid ingredients into the well, and *very, very gently* stir, allowing your dough to become a ball.  Do NOT over work the dough.Spread out a large piece of  Saran Wrap.  Plunk your dough in the center, and wrap completely.Allow dough to rest for at LEAST 4 hours, preferably overnight.Preparing your pastry dough: Clean your work surface (obvs), and then lightly flour the work surface and your rolling pin.Plunk your ball o'dough onto your work surface and roll it out into a rectangle about 15 inches long.Fold the bottom third up, and the top third down.Rotate your dough, and repeat.  Roll it out into a rectangle about 15 inches long.  Fold the bottom third up and the top third down.Repeat.And again.Okay, so I know this is getting old.  However, you have to rotate and repeat at *LEAST* 8 times.  Your dough may get stiff.  It may be a challenge.  But TRUST ME on this.  Your dough will be lovely and gorgeous and have delicious, laminated layers when you're all finished.  Besides, you probably needed the extra arm work out.  I mean, really, who doesn't?  Besides, you're going to be snarfing all this lovely goodness down in just a wee bit, and the work out now will make you feel less guilty later when you gobble up your fourth and fifth and sixth piece.Okay, so you made it!  All eight times!  Yay you!  Now, it's time to wrap up your dough, and let it rest for about 1/2 an hour or so, while you make your pastry innards.  
For your cream cheese goodness:
In a mixing bowl, plunk in your softened cream cheese.  Whir that around for a bit until the inside of your mixer is lovely and messed up.Add in the salt and vanilla.  Then whisk in the powdered sugar.  Taste it after you've added about 2/3 of a cup.  If you want it to be a wee bit sweeter, add a wee bit more powdered sugar.  For this pastry (with the cinnamon pecan filling), I opted for less powdered sugar, because there's a lot of sugar in the cinnamon pecan filling.  But for my berry fillings, I tend to add a wee bit more sugar.  Set aside until you're ready to put it on your pastry.  You don't have to refrigerate it, but you can if you want to.  'Sup to you.For the Cinnamon Pecan Filling
This is pretty much a no brainer.  In a smallish bowl, add in the sugar, cinnamon, flour, and nutmeg.  Mix together with a fork.  Toast your pecans and dice them up in to wee pieces.  Mix them with rest of the cinnamon goodness, and set aside until you're ready to use it.Rolling out and filling your Pastry:So now that your innards have all been made, and your pastry has had a chance to rest again, it's time to roll everything out, and slice everything up.Rip off a nice long piece of parchment paper and lay that down onto your clean working surface.Open up your Saran Wrap, and cut half a hunk o'pastry dough.  Put half onto your parchment paper.  The other half, you should rewrap and plunk back into the fridge to await its moment of destiny.Lightly flour your rolling pin, and roll that sucker out one more time into a rectangle about 15 inches long or so.Now it's time to fill.  I found that it's easiest if you take a knife and lightly score the area that you're going to use to fill, so that you still have ample space on either side to cut the dough for the pastry's braids.  You should mark an area about 1/3 of the width of the dough, right down the center, leaving 1/3 on either side of your fill zone for the braid strips on either side.  (There are pictures below, should you have trouble imagining what I'm describing here.)Split your cream cheese goodness into two blobs, so that you can use one blob for each of your two pastries.  Spread out a fairly decent layer of cream cheese goodness into your fill zone.  If you don't use it all, that's fine.  I never have a problem using it all.  But I like a good layer of cream cheese goodness in my pastries.Split your cinnamon goodness innards into two, fairly even, sections. (One for each of your two pastries).With a fork, gently scooch out the cinnamon goodness innards into your fill zone.  Try not to let too much of the innards fall out of the zone.  Some will, and that's okay.  But keep as much on the inside as possible.Cutting and braiding your pastry:
Don't be afraid.  This part of the recipe is a lot easier than it seems.  Take a very sharp knife, or a pizza cutter, and cut strips at a 45º angle on either side of your fill zone.  Remove the final two "triangles" of dough that remain at the top and the bottom of your dough, and discard.Alternating between the two sides, pick up a strip off the side, and gently lay the strip down across the fill zone.  Then, go to the other side, pick up the strip, and lay it down on top of the fill zone, so that the two strips form a bit of an x shape, slightly crossing over each other.  If they don't cross over, the pastry may open up completely, and the filling may ooze out.  That would be sad.Repeat the process until the entire pastry has been covered.Now it's time for the egg wash!  In a small bowl, whisk the egg until frothy.  Add in the milk, and whisk again.  With a pastry brush, gently brush each strip with the egg wash so that your pastry will have a pretty color when it's done baking. Slip your parchment paper onto a baking sheet.  Bake at  400º for 16-18 minutes or so, or until the top is lovely and golden.Slide your parchment paper off the baking sheet directly onto a cooling rack.  Once your pastry is cooler, then you can drizzle on the icing, slice, and serve.  Enjoy!!!
* * * * *
For those of you who like pictures, here you go!


 Pretty pastry dough.
 Roll it out.
 Roll it up.
 Roll it out.
 Roll it up.
 Whew!  8 times you do this.  It gets tougher each time, but it's worth it!
 It's ready for its final roll out.
Roll it out onto parchment paper this time.

 Fill it up, and cut your strips.

 Start at the top.
Work your way down.
 All done!  Reminds me of an Egyptian mummy.
 Wash with an egg wash and pop it into the oven.
 Ooooh, so pretty!
Cut into slices, and drizzle on the icing.  Yum!!!
Enjoy!
* * * * *

Click HERE to enter my Goodreads Book Giveaway Contest:

Goodreads Giveaway Contest for Diamonds for Diamond

* * * * *
I wrote a murder mystery!  Here are the links so you can buy it:


You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here:  Diamonds for Diamond by Kay Nimitz Smith

GranNini's Cinnamon Pecan Pastries

Breakfast PastriesGranNini's Cinnamon Pecan Pastry


So I have started to dabble a wee bit in the pastry department, and I think I may have just about gotten things right.
I have been changing up the recipes for the breakfast pastries for my brunch bunch depending upon which fruits and such I have in my fridge at the time.  The pastries can be filled with just about whatever your wee little heart desires.  So I thought I'd pass along a few of my recipes for my various concoctions.
Today's recipe: Cinnamon Pecan Pastries
So after scanning Pinterest, and trying out a variety of recipes, my favorite pastry dough to date comes from Sally's Baking Addition. 
Ingredients:
For the pastry dough:
2 1/4 teaspoons yeast1/4 cup warm water1/2 cup milk1 egg1 teaspoon salt1/4 cup sugar1 1/2 cubes (14 Tablespoons) unsalted butter, chilled2 1/2 cups flour, sifted
Additional flour will be needed for rolling out your dough.Oh, and parchment paper will make your life easier.  If you haven't got any yet, you have time to dash to the store and pick some up whilst your dough is resting in the fridge.
Egg Wash:1 large egg, whisked and beaten until frothy2 Tablespoons milk
For the Cream Cheese Goodness:
1 (8 ounce) cube of cream cheese*, softened 1/2 teaspoon salt2 teaspoons vanilla2/3 cup powdered sugar, sifted
(*I use the 1/3 less fat cream cheese version in this recipe, and it seems to work just fine)

For the Cinnamon Pecan Filling:
1 cup brown sugar, softly packed2 teaspoons cinnamon1/2 teaspoon nutmeg1/4 cup flour1/2 cup finely chopped pecans, toasted
For the Icing:1/4 cup powdered sugar1 teaspoon vanilladash o'salt1 Tablespoon 1/2 and 1/2 or milk
Directions:
For the pasty dough:
In a medium bowl, mix the water and yeast.  Frisk with a fork until slightly foamy, and allow to rest for 5 minutes.Add milk, egg, salt and sugar.  Set aside.In a large mixing bowl, slice or grate the butter into small pieces.  Add in the sifted flour.  With a pastry knife, *partially* work the butter into the flour until the flour is only partly incorporated.  Do not over mix.  Do not allow the dough to incorporate the butter like you would a pie crust.  Allow large chunks of butter to remain.  They will work themselves out later, and will make your pastry taste better.Make a well in your flour/butter mixture.Pour your liquid ingredients into the well, and *very, very gently* stir, allowing your dough to become a ball.  Do NOT over work the dough.Spread out a large piece of  Saran Wrap.  Plunk your dough in the center, and wrap completely.Allow dough to rest for at LEAST 4 hours, preferably overnight.Preparing your pastry dough: Clean your work surface (obvs), and then lightly flour the work surface and your rolling pin.Plunk your ball o'dough onto your work surface and roll it out into a rectangle about 15 inches long.Fold the bottom third up, and the top third down.Rotate your dough, and repeat.  Roll it out into a rectangle about 15 inches long.  Fold the bottom third up and the top third down.Repeat.And again.Okay, so I know this is getting old.  However, you have to rotate and repeat at *LEAST* 8 times.  Your dough may get stiff.  It may be a challenge.  But TRUST ME on this.  Your dough will be lovely and gorgeous and have delicious, laminated layers when you're all finished.  Besides, you probably needed the extra arm work out.  I mean, really, who doesn't?  Besides, you're going to be snarfing all this lovely goodness down in just a wee bit, and the work out now will make you feel less guilty later when you gobble up your fourth and fifth and sixth piece.Okay, so you made it!  All eight times!  Yay you!  Now, it's time to wrap up your dough, and let it rest for about 1/2 an hour or so, while you make your pastry innards.  
For your cream cheese goodness:
In a mixing bowl, plunk in your softened cream cheese.  Whir that around for a bit until the inside of your mixer is lovely and messed up.Add in the salt and vanilla.  Then whisk in the powdered sugar.  Taste it after you've added about 2/3 of a cup.  If you want it to be a wee bit sweeter, add a wee bit more powdered sugar.  For this pastry (with the cinnamon pecan filling), I opted for less powdered sugar, because there's a lot of sugar in the cinnamon pecan filling.  But for my berry fillings, I tend to add a wee bit more sugar.  Set aside until you're ready to put it on your pastry.  You don't have to refrigerate it, but you can if you want to.  'Sup to you.For the Cinnamon Pecan Filling
This is pretty much a no brainer.  In a smallish bowl, add in the sugar, cinnamon, flour, and nutmeg.  Mix together with a fork.  Toast your pecans and dice them up in to wee pieces.  Mix them with rest of the cinnamon goodness, and set aside until you're ready to use it.Rolling out and filling your Pastry:So now that your innards have all been made, and your pastry has had a chance to rest again, it's time to roll everything out, and slice everything up.Rip off a nice long piece of parchment paper and lay that down onto your clean working surface.Open up your Saran Wrap, and cut half a hunk o'pastry dough.  Put half onto your parchment paper.  The other half, you should rewrap and plunk back into the fridge to await its moment of destiny.Lightly flour your rolling pin, and roll that sucker out one more time into a rectangle about 15 inches long or so.Now it's time to fill.  I found that it's easiest if you take a knife and lightly score the area that you're going to use to fill, so that you still have ample space on either side to cut the dough for the pastry's braids.  You should mark an area about 1/3 of the width of the dough, right down the center, leaving 1/3 on either side of your fill zone for the braid strips on either side.  (There are pictures below, should you have trouble imagining what I'm describing here.)Split your cream cheese goodness into two blobs, so that you can use one blob for each of your two pastries.  Spread out a fairly decent layer of cream cheese goodness into your fill zone.  If you don't use it all, that's fine.  I never have a problem using it all.  But I like a good layer of cream cheese goodness in my pastries.Split your cinnamon goodness innards into two, fairly even, sections. (One for each of your two pastries).With a fork, gently scooch out the cinnamon goodness innards into your fill zone.  Try not to let too much of the innards fall out of the zone.  Some will, and that's okay.  But keep as much on the inside as possible.Cutting and braiding your pastry:
Don't be afraid.  This part of the recipe is a lot easier than it seems.  Take a very sharp knife, or a pizza cutter, and cut strips at a 45º angle on either side of your fill zone.  Remove the final two "triangles" of dough that remain at the top and the bottom of your dough, and discard.Alternating between the two sides, pick up a strip off the side, and gently lay the strip down across the fill zone.  Then, go to the other side, pick up the strip, and lay it down on top of the fill zone, so that the two strips form a bit of an x shape, slightly crossing over each other.  If they don't cross over, the pastry may open up completely, and the filling may ooze out.  That would be sad.Repeat the process until the entire pastry has been covered.Now it's time for the egg wash!  In a small bowl, whisk the egg until frothy.  Add in the milk, and whisk again.  With a pastry brush, gently brush each strip with the egg wash so that your pastry will have a pretty color when it's done baking. Slip your parchment paper onto a baking sheet.  Bake at  400º for 16-18 minutes or so, or until the top is lovely and golden.Slide your parchment paper off the baking sheet directly onto a cooling rack.  Once your pastry is cooler, then you can drizzle on the icing, slice, and serve.  Enjoy!!!
* * * * *
For those of you who like pictures, here you go!


 Pretty pastry dough.
 Roll it out.
 Roll it up.
 Roll it out.
 Roll it up.
 Whew!  8 times you do this.  It gets tougher each time, but it's worth it!
 It's ready for its final roll out.
Roll it out onto parchment paper this time.

 Fill it up, and cut your strips.

 Start at the top.
Work your way down.
 All done!  Reminds me of an Egyptian mummy.
 Wash with an egg wash and pop it into the oven.
 Ooooh, so pretty!
Cut into slices, and drizzle on the icing.  Yum!!!
Enjoy!
* * * * *

Click HERE to enter my Goodreads Book Giveaway Contest:

Goodreads Giveaway Contest for Diamonds for Diamond

* * * * *
I wrote a murder mystery!  Here are the links so you can buy it:


You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here:  Diamonds for Diamond by Kay Nimitz Smith

Granini's Cheesy Potato Soup - with broccoli!

Granini's Cheesy Potato Soup - with broccoli!
Comfort food at its finest!
So I was looking for a broccoli cheese soup recipe that didn't have the broccoli in it.  I *hate* overcooked broccoli.

And I happened upon the Goddess of All Goddesses Recipe for Broccoli Cheese Soup.  I altered her recipe just an eensy weensy bit, and steamed my broccoli, serving it on the side so that it wasn't overcooked.  And WOW, it was a huge hit!  I also served my soup with a big chunk of bread and some Granny Smith sour apple slices too, because one of my kiddos likes to think that soup is really fondue in disguise.
So here's my adapted recipe for GranNini's Cheesy Potato Soup.

Ingredients:
1/2 stick (4 Tablespoons) salted butter
1/2 onion, diced
2 yellow potatoes, cubed into small cubes
1 1/2 Tablespoons flour
2 cups of milk
1 cup of 1/2 and 1/2
1/2 teaspoon salt (optional)
1 teaspoon pepper
1 cup of sharp red cheddar cheese
1 cup of sharp white cheddar cheese

Also needed:
1 large head of broccoli, cut into small florets
2 Granny Smith apples
1 hunk o'bread

Directions:
1.  In a large saucepan, melt butter.  Add in the onions and potatoes, and allow to simmer for 5 minutes, stirring occasionally.
2.  Add in the flour and mix thoroughly.
3.  Add in the milk, 1/2 and 1/2, salt and pepper, and allow to simmer for 20 minutes, stirring occasionally.
4.  Add the two cheeses to your soup, and stir until melted.
5.  Ladle out about half of your soup into a large bowl and use your immersion blender to blend it all up.  If you haven't got an immersion blender, go get one.  OR, feel free to use a blender to blend up the soup.  But trust me, the immersion blender is awesome, and you'll be glad you invested in it.
6.  Pour the blended soup back into the rest of the soup, and stir.
Serve with freshly steamed broccoli, sliced Granny Smith apples, and a hunk o' bread.

Enjoy!

Yummmmmmm.




If you'd rather have the Pioneer Woman's original recipe, please click here: Broccoli Cheese Soup.

* * * * *

Click HERE to enter my Goodreads Book Giveaway Contest:

Goodreads Giveaway Contest for Diamonds for Diamond

* * * * *
I wrote a murder mystery!  Here are the links so you can buy it:


You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here:  Diamonds for Diamond by Kay Nimitz Smith

GranNini's Cheesy Potato Soup - with broccoli!

GranNini's Cheesy Potato Soup - with broccoli!
Comfort food at its finest!
So I was looking for a broccoli cheese soup recipe that didn't have the broccoli in it.  I *hate* overcooked broccoli.

And I happened upon the Goddess of All Goddesses Recipe for Broccoli Cheese Soup.  I altered her recipe just an eensy weensy bit, and steamed my broccoli, serving it on the side so that it wasn't overcooked.  And WOW, it was a huge hit!  I also served my soup with a big chunk of bread and some Granny Smith sour apple slices too, because one of my kiddos likes to think that soup is really fondue in disguise.
So here's my adapted recipe for GranNini's Cheesy Potato Soup.

Ingredients:
1/2 stick (4 Tablespoons) salted butter
1/2 onion, diced
2 yellow potatoes, cubed into small cubes
1 1/2 Tablespoons flour
2 cups of milk
1 cup of 1/2 and 1/2
1/2 teaspoon salt (optional)
1 teaspoon pepper
1 cup of sharp red cheddar cheese
1 cup of sharp white cheddar cheese

Also needed:
1 large head of broccoli, cut into small florets
2 Granny Smith apples
1 hunk o'bread

Directions:
1.  In a large saucepan, melt butter.  Add in the onions and potatoes, and allow to simmer for 5 minutes, stirring occasionally.
2.  Add in the flour and mix thoroughly.
3.  Add in the milk, 1/2 and 1/2, salt and pepper, and allow to simmer for 20 minutes, stirring occasionally.
4.  Add the two cheeses to your soup, and stir until melted.
5.  Ladle out about half of your soup into a large bowl and use your immersion blender to blend it all up.  If you haven't got an immersion blender, go get one.  OR, feel free to use a blender to blend up the soup.  But trust me, the immersion blender is awesome, and you'll be glad you invested in it.
6.  Pour the blended soup back into the rest of the soup, and stir.
Serve with freshly steamed broccoli, sliced Granny Smith apples, and a hunk o' bread.

Enjoy!

Yummmmmmm.




If you'd rather have the Pioneer Woman's original recipe, please click here: Broccoli Cheese Soup.

* * * * *

Click HERE to enter my Goodreads Book Giveaway Contest:

Goodreads Giveaway Contest for Diamonds for Diamond

* * * * *
I wrote a murder mystery!  Here are the links so you can buy it:


You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here:  Diamonds for Diamond by Kay Nimitz Smith

Contest starts today! Goodreads Giveaway

So this is fun...I'm having a Goodreads Giveaway!

I'm giving away two signed copies of my book 
Diamonds for Diamond by Kay Nimitz Smith
on Goodreads!

Click HERE to enter:

Goodreads Giveaway Contest for Diamonds for Diamond

Contest starts TODAY Wednesday, February 15th and ends March 23rd.
Just in time for Spring Break!
So, if you were wanting to read it, but didn't have the money to pay for it,
now's your chance for a FREE copy!

Enter to win by heading over to Goodreads!
or click the link below:





Goodreads Book Giveaway      Diamonds for Diamondby Kay Nimitz SmithGiveaway ends March 23, 2017.
See the giveaway details at Goodreads.Enter Giveaway

Good luck!!


* * * * *
I wrote a murder mystery!  Here are the links so you can buy it:


You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here:  Diamonds for Diamond by Kay Nimitz Smith

GranNini's Black & White Oreo Cheesecake

GranNini's Black & White Oreo CheesecakeSO good, you'll want to risk salmonella, just so you can lick the bowl!
[image error]

Ingredients:
3/4 of a bag of Oreos, smashed into smithereens.  4 Tablespoons salted butter2 cubes (8 ounces per cube) cream cheese, softened1/2 cups sugar1 teaspoon vanilla2 eggs

1/2 cup + 1/4 cup smashed Oreos
Recipe:
Preheat your oven to 325 degrees.
Smash up the Oreos (either in a cuisinart, or stuff 'em all in a plastic bag and bash them to smithereens with a rolling pin.  Pour the crumbs into a 9 inch springform pan.  Melt 1/2 cube of salted butter and pour over the Oreo crumbs.  Using a fork, mix the crumbs together with the melted butter until all the crumbs are moistened.  Gentle press the crumbs onto the bottom and up the sides of the pan, making sure not to leave any holes.  I put my hand inside of a plastic sandwich bag to keep my fingers from getting icky and to keep all the crumbs for making their way up my fingernails, but you do what you gotta do.   Set the crust aside.
In a stand-up mixer, place the 2 cubes of soft cream cheese, the sugar and vanilla, and slowly mix together, gradually increasing the speed of the mixer until they are light and fluffy.  Turn your mixer speed down, but leave it running, and add one egg in at a time.  Using a rubber spatula, scrape down the sides of the bowl and turn on the mixer for a few more turns, making sure all the ingredients are fully incorporated.  
Pour half of this mixture into a bowl and set aside.  
With the remaining mixture, slowly turn on the mixer again, and slowly add in 1/2 cup of crushed Oreos.
Pour the chocolate cheesecake mixture directly onto the Oreo crumb crust.  Smooth with a rubber spatula until it completely covers the bottom of the pan.
Then, pick up the remaining cheesecake mixture (from the bowl you set aside), and plop that on top, smoothing it out with a rubber spatula, until it covers the surface.

Or, you can try something different, and make a pattern with your cream cheesecake mixtures.  I did that in my cheesecake pictured here.
At this point, you may feel free to either put your cheesecake in a water bath and then pop it in the oven.  OR, if you're lazy and don't want the mess of the water bath, simply pop the whole thing in the oven for 1 hour. 
Allow the cheesecake to cool completely on a baking rack, and then refrigerate for 6 hours, or overnight.
Before serving, either whip up some fresh whipping cream, or use some from a spray can (do whatever floats your boat), and sprinkle remaining 1/4 cup of Oreo crumbs (or chocolate curls) on the top in a decorative pattern, and enjoy!!
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For those of you who like pictures, here you go!

Smashed up Oreos.  Add butter, and squish them all into a Springform pan.

I squished mine in a small Springform pan.
[image error] Trying something new, I decided to make a fun pattern by using my checkerboard cake pan liner.  It didn't work out as well as I was hoping, but alas, it's always fun to try something new.
Whipping up the yummo cream cheese fixins.
Split the creamcheese innards into two bowls.

Pour in some of the Oreo crumbs and smooch it around.  I think I may have added a wee bit too much, but it was mighty tasty!
[image error]
I put the plain in the outer ring and the Oreo in the inner ring.  Next time, I'll put the Oreo on the bottom and put the plain on the top.

I decided to squish a bunch of the Oreo cheesecake innards onto the top.

Took out the plastic liner.

 Smoothed everything all over.  Pop in into the oven and cook for 55 mins to an hour.


Oooh, so very pretty!!  Let it cool completely, and then put it in the fridge for 4 to 6 hours (or overnight).
Pull the cooled cheesecake out of the fridge.
Remove the Springform pan off the edges.  If you have to loosen with a knife, please do so.

See? So pretty!  Now it's time to slice, prep, and serve!



Isn't that pretty?!?

Another angle...
Put some lovely whipped cream on top, and sprinkle some Oreo crumbs.  Then dig in!!

Enjoy!

* * * * *

And don't forget, Goodreads is starting my contest *TOMORROW* for a free book giveaway!

* * * * *
I wrote a murder mystery!  Here are the links so you can buy it:


You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here:  Diamonds for Diamond by Kay Nimitz Smith

Diamonds for Diamond *Goodreads Giveaway!*

So this is fun...I'm having a Goodreads Giveaway!

I'm giving away two signed copies of my book 
Diamonds for Diamond by Kay Nimitz Smith
on Goodreads!

Contest starts next week (Wednesday, February 15th) and ends March 23rd.
Just in time for Spring Break!
So, if you were wanting to read it, but didn't have the money to pay for it,
now's your chance for a FREE copy!

Enter to win by heading over to Goodreads!
or click the link below:




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Goodreads Book Giveaway Diamonds for Diamond by Kay Nimitz Smith Giveaway ends March 23, 2017.
See the giveaway details at Goodreads. Enter Giveaway

Good luck!!


* * * * *
I wrote a murder mystery!  Here are the links so you can buy it:


You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here:  Diamonds for Diamond by Kay Nimitz Smith

GranNini's Cinnamon Sugar Cookies

GranNini's Cinnamon Sugar Cookies aka Snickerdoodles, type 2

Ingredients:
1 cup margarine
3/4 cup brown sugar
3/4 cup white sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/3 cups flour
Plus: 3 Tablespoons sugar and 1 teaspoon cinnamon in a separate bowl.


Directions:

In a large mixing bowl, mix margarine, sugar, cinnamon and nutmeg until creamy and fluffy.Add in the eggs, one at a time, until mixed thoroughly.Add in vanilla and baking soda.Slowly add in flour, a little at a time, until JUST mixed.Scoop onto cookie sheets (I like to line mine with parchment paper because I'm lazy and hate big clean up jobs.)Mix together the extra sugar and cinnamon in a small bowl.  Sprinkle a wee bit of cinnamon sugar over the top of each cookie.  Bake at 350 for 8-9 minutes.

For those of you who like pictures:

If you scoop them out onto parchment paper, it makes clean up so much easier!
Sprinkle the top of each cookie with a wee bit more cinnamon sugar.
Eons ago, when dinosaurs roamed the Earth, and I started making these cookies, I used to take the time to chill the dough, roll each blob into a beautiful orb, roll each orb in the cinnamon sugar, and then bake.  Now I'm too darned lazy to do that.  And honestly, I can't really tell the difference.  So why bother with all that extra nonsense?  These are fast and easy cookies.  Super simple, and extra tasty!

I have been known to sprinkle yet another dash of cinnamon sugar over the top of the cooled cookies too!
But that's just me.
Enjoy!

* * * * *



I wrote a murder mystery!  Here are the links so you can buy it:


You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here:  Diamonds for Diamond by Kay Nimitz Smith

A Case of Mistaken Identity

A Case of Mistaken Identity
My heart and tummy practically flippedwhen in the fridge I spieda container of waffles yet to be cookedawaiting to be deep fried.
My mouth started to watermy anticipation could be seenthe waffle iron's light changed
from crimson red to mint green
I ladled the batter onto the ironhaving sprayed liberally with oilbut the smell that came forth, although compellingled me to think it hath spoilt!
Some may say it's a fact;  some agree it is truethat I'm a really great bakerbut cheesy polenta, albeit yummy,does not reheat well in my waffle maker.                                                 
 A poem by Kay Smith

* * * * *




I wrote a murder mystery!  Here are the links so you can buy it:


You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here:  Diamonds for Diamond by Kay Nimitz Smith