Slow Cooker Dulce de leche (Caramel)

This is the easiest thing I have done all day.

This is call Dulce de leche and a lot of people refer to it as caramel.

This is so much better than caramel.

The original recipe called for me to leave it in for 8 hours, but I searched around because I am invited to watch the football game at 5 and I found a recipe that stated different times. I left it in only 5 hours, thank goodness, because it was in the process of being overcooked.

All you need is sweetened condensed milk and a slow cooker.

Take the labels off of the can and fill your slow cooker with water.

I placed a tea towel at the bottom of the slow cooker so that the cans wouldn't scratch the Teflon.

Place the cans in the slow cooker and add more water ensuring the the cans are completely covered with water.

Place your slow cooker on low and cook for five hours.

I transferred mine to a jar and I am letting it cool down just a bit and then I will refrigerate it.

I couldn't help myself, I was eating it right out of the can.....Delicious!!!

Adapted from the recipe of:  http://comfortablydomestic.com/2013/04/29/crockpot-dulce-de-leche/

Enjoy,

Debra

Crochet Bottle Cap Worm

I know, I know, I said a ghost but I went with a worm.

Here is a new addition to our crochet pumpkin.

The Worm

Supplies Needed:

1 bottle cap - I used a regular soda pop bottle cap
4 ply yarn - I used a variegated scrap yarn, which has browns, greens and white in it.
F Hook

F/5 3.75mm Hook

The pattern I am giving is basic and you will need to modify the rounds based on the size of the cap.  The cap I am using is a standard soda bottle cap.

This is in American Standard Terms.

Ch = Chain
Rnd = Round
Sc = single crochet
YO = yarn over



Here we go:

Ch 2
Rnd 1:   Sc in the second chain from hook (5 times), do not join (5 sc)
Rnd 2:   2 sc in each sc from the previous round (5 times), do not join (10 sc)
Rnd 3:   2 sc in each sc from the previous round (10 times), do not join (20 sc)
Rnd 4:   1 sc in each sc from the previous round (20 times), do not join (20 sc)
Rnd 5:   1 sc in each sc from the previous round (20 times), do not join (20 sc)

At this point, test and make sure that the crochet rounds you have made cover the outside of the bottle cap.  Place the cap inside the crochet rounds you have made. You should see only the opening to the bottle cap.  If you are using a smaller bottle cap, you may need to only do one round of 20 single crochet.  If you are using a larger bottle cap you may need to do another round or two of 20 single crochets.  Just make sure that when you place the bottle cap inside of your crochet rounds that the last round you completed goes up to the top rim or just a little over the rim on the cap. 

Now to decrease:

Rnd 6:   Place the hook through the next sc, yo, pull through, place your hook through the next sc, yo and pull through, you should have three stitches on your hook, now yo and pull through all three stitches. You will need to do this 9 more times for a total of 10 sc decreases. 

At this point, when looking at your work, you are starting to form a ball, go ahead and place your cap into this ball with the rim at the top of your last crocheted round. 

Rnd 7:   Once you have the cap inside the ball that you have made, with or without the yarn scarps, you will continue to decrease until closed.

Rnd 8:        Ch 20

Rnd :9        sc in 2nd ch from hook 3 times.  

Rnd: 10      sc 3 times in next ch.

Rnd:11-28 Repeat rnd 10

Sl by the 1st ch made.

Fasten off but leave a long tail for attaching to your web.

If you are not going to use this for other projects, fasten off and weave in ends.    

Enjoy,

Debra

Cinnamon Dough Ornaments

I just love this time of year.  It is starting to cool down in the Desert and the Holidays are approaching.  I can't help but get into the spirit of it all.

3 major Holidays in 3 months.  Thanksgiving of course is my favorite.  All that food.  Cooking the night before and all through the next day.  Then we sit down and eat for 15 minutes. And then eat again and again.

I would have to say Christmas is the most stressful for me.  I don't like to get out into the crowds.  I do love the Holiday but I try and make sure that I have all my gifts bought or made by August and then I spend October and November focusing on how I am going to wrap gifts and picking up or making those last minute gifts. December is about the tree.  I spend a month just on the tree.

Last year I bought these tiny trees that I can sit on the bar area in my kitchen.  They look pathetic.  But for .50 cents, I can change that.  I bought them with the intentions of sitting them on the bar in the kitchen and putting cinnamon dough ornaments on them. Cinnamon always reminds me of Christmas. With that in mind, I need to make the ornaments now, so they ready by December 1.  I'll make a small batch here and there and make the house smell good and then they will be ready when I need them.

Here is my recipe for cinnamon dough ornaments:

I use a 2.37 oz of ground cinnamon
1/4 cup plus 2 tablespoons of applesauce

I first put the cinnamon in a bowl and then add 1/4 cup of applesauce.  I mix this and then add 1 tablespoon of the applesauce.  I mix this with my hands.  We are trying to comes up with a consistency that isn't too dry or too sticky.  I needed to add another tablespoon of cinnamon and it made it a little sticky.  At that point I just sprinkled cinnamon lightly from the container and mix until the dough was not sticky and didn't have cracks in it.  Below is a picture of what we are trying to obtain.  

Once the dough is mixed you will want to lay it out on wax paper and put a piece of wax paper on top of the dough.  Then roll it out to about 1/4" thick. Then remove the top piece of wax paper.

I then use my cookie cutters and cut out my shapes.  Since I am going to be making these periodically, I focus one one design at a  time.  With this small heart, I was able to cut about 20 ornaments.  

Once you cut them out, poke a hole in them with a toothpick and lay on a foil covered pan.  Any left over dough, just form back into a ball and start the process over again.  

I use my toaster oven for this project.  Set it at 200 degrees.  Turn them every half  hour or so.  If I don't have enough room for all the ornaments, then I just set a piece of foil on the top of the toaster oven and put the excess ornaments on the foil to air dry.  I turn them as well. If your using your oven it is the same process with the exception they they will all fit in the oven.   

It only takes a couple of hours to bake.  I have to admit though that I stretch that out, just because I love the scent.

When they are done, place a ribbon or twine through the hole on the ornament and tie the two ends together and they are ready to hang on your tree, use as gift tags, or whatever your imagination comes up with.

I store mine in airtight containers until ready to use.

Recipe adapted from: http://www.mccormick.com/Recipes/Other/Cinnamon-Ornaments

Enjoy,

Debra

Roasted Pumpkin Seeds

Are you ready to make some roasted pumpkin seeds?

Here we go:

Fill a large bowl with warm water.

Scoop the stringy fiber and seeds from the pumpkin and place in the bowl of warm water.  I let them soak for a little bit and the seeds float to the top or loosen up from the fiber, so they are easier to clean.

Scoop out the seeds and place in a strainer.  I rinse them in the strainer and continue to remove the real small fibers stuck to the seeds.  

 At this point you can fill a pot with water and get the water boiling.  I pour in about a table spoon or so of sea salt and let it disolve in the boiling water.  Then I pour the pumpkin seeds in and let them boil for about 15 to 20 minutes.  This infuses the salt into the pumpkin seeds. 

Once your seeds are boiled and strained of any excess water, place them on a tea towel.  Use another tea towel and pat them as dry as you can.  

Roll them up in the tea towel and squeeze on the towel to get even more of the moisture out.  

Preheat your oven to 350 degrees.  Use a cooking tray or casserole dish, butter down the bottom.  I just pull back the paper on the butter and rub it on, or use a paper towel.  I am generous with the butter, because I like buttery pumpkin seeds.  

Pour your seeds on the tray or casserole dish and with your hands mix them around so that they get coated with the butter.  I spend about 5 minutes doing this, so they are coated really well.  

Place them in the oven for about 12 to 15 minutes.  They will be golden brown.  Check after 12, since ovens cook differently.  

It looks like I am going to be watching a movie tonight, these beat out popcorn every time.  

I don't know who to credit this to, I have been making them for years and I am sure there are similar recipes.

Enjoy,

Debra

Slow Cooker Pumpkin Puree

What an excellent puree for making pies, pumpkin rolls, muffins, breads, puree baby food.  It smells so good. The first thing you will want to do is buy a baking pumpkin.  They are the smaller pumpkins and they do have them labeled as such.  I got mine at Walmart for $1.98.  They are all about the same size.  I should have weighted it but I didn't.  This small pumpkin made 4 1/2 cups of puree. That is enough for 3 pumpkin pies.  Wash your pumpkin really, really good.

If your pumpkin fits in your slow cooker, all you want to do is poke holes all over it so the steam can escape while cooking.  Mine was just a little bit to big.  I cut it into thirds and placed the pieces in the slow cooker.  No need to gut, save yourself the aggravation.  When it done cooking, the seeds and stingy fiber spoon right out.  Put your slow cooker on low and cook the pumpkin.  Since I cut mine up, it only took about 5 hours, if it is whole it might take a little longer.  Test it with a fork.  If the fork goes through the skin with ease, you know it done.  

When done cooking, take it out of the slow cooker and let it cool down so that you can handle it without burning yourself.  

Once you can handle the pumpkin, if it is whole, go ahead and cut it in half so you can start scooping out the stringy fiber and seeds.  I filled a bowl with warm water and scooped out the stringy fiber and seed and put it right in the bowl.  Don't forget, we are going to use the seeds later, to make roasted pumpkin seeds.

Isn't it awesome how easy it scoops out with a spoon?  Be sure and just scoop out the seeds and stringy fiber.

Get yourself another bowl and start scooping the flesh into the bowl.  You should be able to pull the skin right off the flesh. Discard the skin.  

I'm old school, so I just use a whisk and mix and mix till it turns into puree.  You can use whatever gizmo you use to puree.  Measure out 1 1/2 cups and place in a freezer container.  1 1/2 cups equals a can of pumpkin. I put my in freezer bags, making sure I get all the air out of the bag and then I can squeeze the bag to finish up the puree process.  

Don't forgot to taste test this before you freeze it.  It is so fresh and delicious.  Or better yet, start baking some of your favorite pumpkin recipes.  

These keep in the freezer for several months.  I make mine in October so that I am ready for November and December Holiday cooking.   

Once you have placed your puree in the freezer, you are ready to make roasted pumpkin seeds.   

Recipe Adapted from: http://healthyslowcooking.com/2010/10/11/beyond-easy-pumpkin-puree/

Enjoy,

Debra

Muti-tasking Today

I am busy, busy today.  I don't think I will have updates until later this afternoon.

What I have in the works:

Making homemade pumpkin puree (this is in the works)
Making cinnamon ornaments
Pumpkin seed snacks
A new crochet trinket for our pumpkin decorating (and I think it will be a crochet bottle cap ghost)
Slow cooker caramel
A new crochet pattern design and I won't mention what that is but it is functional and cute.  I know I won't get this done today.
A re-image of a vintage crochet apron.

Not sure I can get it all done, but I am going to give it my best shot.

Any particular order you would like me to do these in?

I really need to know that I am not just entertaining myself out here......

Encourage me,

Debra