I love these cake mix cookies. They are the easiest cookies to make and the fruity pebbles make them so great!
forgot to send this recipe to you!
Krisp Kringles
1 package (2 layer size) yellow cake mix
1/2 c vegetable oil
1/4 c water
1 large egg
3 cups fruity pebbles cereal
Preheat oven to 350. Blend cake mix, oil, water and egg until blended. Stir in cereal. Drop by cookie scoop, 2" apart on to parchment lined cookie sheet. Bake 11 minutes or until edges are just beginning to brown.
Tuesday, December 20, 2011
Wednesday, November 30, 2011
Buttercup Oat Muffins
Mary gave me a buttercup squash awhile back, and I just never got around to using it. I finally did and found that squash last a long time :) I made 1/2 of it in to garlic mashed squash, which tasted a lot like potatoes... I was impressed. I also found this recipe and wanted to try it so badly I went to Cub and bought another small squash!
I really like them... they taste a little like pumpkin, but not exactly. The recipe made 12 full size and 8 mini muffins. I currently have 8 of them in my freezer, and am going to eat/share the rest! I highly recommend trying these.
From: Muffin Tin Mania
1 cup whole wheat pastry flour
I really like them... they taste a little like pumpkin, but not exactly. The recipe made 12 full size and 8 mini muffins. I currently have 8 of them in my freezer, and am going to eat/share the rest! I highly recommend trying these.
From: Muffin Tin Mania
1 cup whole wheat pastry flour
1 cup rolled oats
2 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp all spice
¼ tsp salt
1.5 cup buttercup puree (yield from about ½ of a medium sized buttecup squash)
¼ cup vegetable oil
2 eggs
½ cup palm sugar or sugar of choice
1 tsp vanilla extract
1-inch piece fresh ginger, grated
½ cup walnut pieces
Topping:
2 Tbsp oats
2 Tbsp palm sugar or brown sugar
2 Tbsp vegetable oil
Preheat oven to 350°F. In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, all spice and salt. In a separate bowl, combine squash, vegetable oil, eggs, sugar, vanilla and ginger. Stir dry ingredients into wet ingredients. Fold in walnuts. Divide muffins among 12 prepared muffin cups.
Combine oats, sugar and oil in a small bowl. Divide mixture among the tops of muffin batter. Bake for about 22 minutes, or until a tester comes out clean. Let cool before unmolding. Because they are so moist, it’s best to store them in the fridge.
Tuesday, November 15, 2011
Mocha Cupcakes with Espresso Buttercream Frosting
Ok, I admit it, I'm on a cupcake binge... I made these and the chai ones tonight to bring to share at work :)
I still stand by my frosting statement, you really can half the recipe.
Also, don't be scared off by the long recipe- they are really easy to pull off :) yum!!!
There is quite a story behind this cupcake recipe. Basically, it starts and ends with me making these cupcakes for a group of people that were not my family or immediate friends. Basically, it was my first cupcake "order." A friend of mine pretty much volunteered me to make something chocolate for a chocolate buffet fundraiser she was coordinating at the Christian school I used to teach at (in my pre-motherhood days!). I had been eyeing this particular cupcake recipe on the internet and her suggestion was the perfect opportunity to make them. I left immediately on the hunt for the elusive espresso powder, or instant espresso as it is sometimes called. I found it at Fresh Market, only to have a Facebook friend tell me it is in the ethnic aisle at my local Meijer. Good to know!
Not only are these delicious, but I made them mini, which increased their adorable-ness ten times. :) (CONTINUE READING AFTER THE JUMP)
The buttercream alone is worth a couple of spoonfuls directly into your mouth. (The recipe is written for standard-sized cupcakes, but it is easily adapted to miniature. It is also easily doubled, which is what I did.)
These cupcakes also gave me the opportunity shop at a new store (at least, new to me!)--a store that is heaven for bakers and candy-makers! Cute mini cupcake liners? Yes, please. A pastry bag with ties, and tips for frosting? Of course, thanks. I joked to my friend that my husband would be thrilled that I now claimed yet another hobby. (I won him over with the chocolate, don't worry!)
Mocha Cupcakes with Espresso Buttercream Frosting
Source: Brown-Eyed Baker
should yield about 12 cupcakes
Cupcakes:
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature
Directions:
Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
Espresso Buttercream Frosting
Makes enough to frost 12 cupcakes
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder
Directions:
Mix the espresso powder into the vanilla until dissolved; set aside.
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. Fill pastry bag with frosting and pipe over cooled cupcakes.
I still stand by my frosting statement, you really can half the recipe.
Also, don't be scared off by the long recipe- they are really easy to pull off :) yum!!!
There is quite a story behind this cupcake recipe. Basically, it starts and ends with me making these cupcakes for a group of people that were not my family or immediate friends. Basically, it was my first cupcake "order." A friend of mine pretty much volunteered me to make something chocolate for a chocolate buffet fundraiser she was coordinating at the Christian school I used to teach at (in my pre-motherhood days!). I had been eyeing this particular cupcake recipe on the internet and her suggestion was the perfect opportunity to make them. I left immediately on the hunt for the elusive espresso powder, or instant espresso as it is sometimes called. I found it at Fresh Market, only to have a Facebook friend tell me it is in the ethnic aisle at my local Meijer. Good to know!
Not only are these delicious, but I made them mini, which increased their adorable-ness ten times. :) (CONTINUE READING AFTER THE JUMP)
The buttercream alone is worth a couple of spoonfuls directly into your mouth. (The recipe is written for standard-sized cupcakes, but it is easily adapted to miniature. It is also easily doubled, which is what I did.)
These cupcakes also gave me the opportunity shop at a new store (at least, new to me!)--a store that is heaven for bakers and candy-makers! Cute mini cupcake liners? Yes, please. A pastry bag with ties, and tips for frosting? Of course, thanks. I joked to my friend that my husband would be thrilled that I now claimed yet another hobby. (I won him over with the chocolate, don't worry!)
Mocha Cupcakes with Espresso Buttercream Frosting
Source: Brown-Eyed Baker
should yield about 12 cupcakes
Cupcakes:
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature
Directions:
Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
Espresso Buttercream Frosting
Makes enough to frost 12 cupcakes
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder
Directions:
Mix the espresso powder into the vanilla until dissolved; set aside.
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. Fill pastry bag with frosting and pipe over cooled cupcakes.
Monday, November 14, 2011
Vanilla Cupcakes with Salted Caramel Frosting
This is my idea of heaven in a cupcake :) the salty-sweet of the frosting is to die for!
Cupcakes:
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
seeds from 1 vanilla bean
2 large egg whites
2 large eggs
3/4 cup whole milk
Beat the butter & salt in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Reduce the speed to low & add the powdered sugar. Beat until completely incorporated. Turn off the mixer, scrape down the bowl & pour in the caramel. Turn the mixer back on & beat until light & fluffy, about 2 minutes. Transfer the frosting to an airtight container & chill for at least 45 minutes before using.
Note: The frosting can be made ahead of time & stored in an airtight container for up to 7 days. Let the frosting come to room temperature before using.
Vanilla Bean Cupcakes with Salted Caramel Frosting
Source: The Parsley Thief
Cupcakes:
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
seeds from 1 vanilla bean
2 large egg whites
2 large eggs
3/4 cup whole milk
Directions:
Preheat the oven to 350 degrees. Line 2 muffin pans with paper cups.
Preheat the oven to 350 degrees. Line 2 muffin pans with paper cups.
Whisk the flour, baking powder & salt in a bowl. Set aside. Beat the butter in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Add the sugar & vanilla seeds, beat until combined. Add the egg whites & then the whole eggs, one at a time, beating after each addition. Scrape down the bowl, as needed. Add the milk & beat to combine. Turn the mixer down to low & slowly add the flour mixture. Beat until just incorporated.
Pour the batter into the paper liners, until 1/2 full. Bake for about 18 minutes, rotating the pans halfway through the cooking time, until a toothpick inserted in the center comes out clean.
Let the cupcakes cool on a wire rack completely before frosting.
Frosting:
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream or whole milk
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
1/2 teaspoon kosher salt
1 cup powdered sugar
Directions for the frosting:
Frosting:
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream or whole milk
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
1/2 teaspoon kosher salt
1 cup powdered sugar
Directions for the frosting:
Combine the sugar & water in a small saucepan. Bring to a boil & cook, without stirring, until it turns a dark amber color, about 6-7 minutes. Remove from the heat & slowly stir in the heavy cream & vanilla. The mixture will bubble up quite a bit, so do this slowly, stirring as you pour! If your sugar seizes up on you, don't worry, it's not ruined. Place the pan back over a medium-low burner and stir constantly until sugar is melted again and thoroughly combined. Set aside until cool to the touch.
Beat the butter & salt in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Reduce the speed to low & add the powdered sugar. Beat until completely incorporated. Turn off the mixer, scrape down the bowl & pour in the caramel. Turn the mixer back on & beat until light & fluffy, about 2 minutes. Transfer the frosting to an airtight container & chill for at least 45 minutes before using.
Note: The frosting can be made ahead of time & stored in an airtight container for up to 7 days. Let the frosting come to room temperature before using.
Vanilla Chai Muffins
These are SO yummy! Not too sickeningly sweet- and the buttercream is awesome. Like a big glass of your favorite chai tea :)
You can easily half the buttercream- especially if you're not a big frosting person. I think half is still plenty even if you are!
Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting
Chai Spice Mix
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Adapted from Gimme Some Oven
Chai Spice Mix
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Cupcake Batter
1/2 cup (1 stick) butter
1 cup sugar
2 tsp. vanilla bean paste (or pure vanilla extract)
2 eggs
2 tsp. chai spice mix
1 1/4 cups plain flour, sifted
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. apple cider vinegar
Buttercream
1 cup (2 sticks) butter, softened to room temperature
1 tsp. vanilla bean paste (or pure vanilla extract)
2 cups powdered sugar
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream
Directions:
Preheat oven to 325 degrees. Prepare a cupcake pan with liners. This made about 16-18 cupcakes for me.
In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
Buttercream Directions:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip (I used the closed star tip).
1 cup sugar
2 tsp. vanilla bean paste (or pure vanilla extract)
2 eggs
2 tsp. chai spice mix
1 1/4 cups plain flour, sifted
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. apple cider vinegar
Buttercream
1 cup (2 sticks) butter, softened to room temperature
1 tsp. vanilla bean paste (or pure vanilla extract)
2 cups powdered sugar
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream
Directions:
Preheat oven to 325 degrees. Prepare a cupcake pan with liners. This made about 16-18 cupcakes for me.
In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
Buttercream Directions:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip (I used the closed star tip).
Friday, October 28, 2011
Pumpkin Spice Muffins
This is a recipe I got from my sister, Susan, or as I like to call "Betty Crocker 2.0". She is always making recipes a little healthier and trying new things. These were delicious! She says they freeze well too. I made a batch for Jeremy and his buddies for their hunting trip and everybody texted me how awesome they are. I made a second batch for myself and have been eating them for breakfast all week. Whenever I make quick breads, I am generous with the spices.
Pumpkin Spice Muffins
makes 12
3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. oat bran
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. canned pure pumpkin (not pumpkin pie filling)
1/2 c. plain, low-fat yogurt
1/2 c. pure maple syrup or honey
1/4 c. butter, melted (or unsweetened applesauce)
1 egg
1 tsp. vanilla
1 c. finely grated carrots
1/2 c. mini semi-sweet chocolate chips
1/2 c. chopped walnuts (optional)
Preheat oven to 375*. Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, combine flours, oat bran, spices, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together pumpkin, yogurt, syrup, butter, egg, and vanilla. Stir in carrots. Add dry ingredients and stir just until moistened. Fold in chocolate chips and nuts. Batter will be thick.
Divide batter evenly among 12 muffin cups. Bake for 20-22 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
per muffin: 160 cal., 5.8 g fat, 27 g. carb.
Pumpkin Spice Muffins
makes 12
3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. oat bran
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. canned pure pumpkin (not pumpkin pie filling)
1/2 c. plain, low-fat yogurt
1/2 c. pure maple syrup or honey
1/4 c. butter, melted (or unsweetened applesauce)
1 egg
1 tsp. vanilla
1 c. finely grated carrots
1/2 c. mini semi-sweet chocolate chips
1/2 c. chopped walnuts (optional)
Preheat oven to 375*. Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, combine flours, oat bran, spices, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together pumpkin, yogurt, syrup, butter, egg, and vanilla. Stir in carrots. Add dry ingredients and stir just until moistened. Fold in chocolate chips and nuts. Batter will be thick.
Divide batter evenly among 12 muffin cups. Bake for 20-22 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
per muffin: 160 cal., 5.8 g fat, 27 g. carb.
Monday, October 3, 2011
Buffalo Chicken Egg Rolls
I tried this recipe tonight and it was super delicious. I would call it a must if you like buffalo wings, but hate the bones. Very filling. I have quite a few egg roll wrappers left over so might try out some other ingredients for stuffing. This is one of those recipes that makes me want to try a lot of different variations. Found here. I will use much less cream cheese the next time I make these. The website doesn't have an actual recipe printed, so I made one below. I've also tried this girl's Chipotle burrito bowl and it was tasty.
Buffalo Chicken Egg Rolls
1 small tub ranch cream cheese
cooked shredded chicken breast
buffalo sauce
egg roll wrappers
Prepare a rimmed baking sheet by lining with aluminum foil and spraying liberally with non-stick spray. Mix up the shredded chicken and enough buffalo sauce to make it saucy to your liking. Preheat oven to 425*.
Place one egg roll wrapper (ERW) on a flat surface and wet down all sides with water. Add about 1 tsp. of cream cheese in a line on the bottom 1/3 of the ERW. Add the buffalo chicken and wrap according to package directions (directions were on the back of the package I purchased. You may notice one side of the ERW has more powder than the other. I suggest having the most powdered side to the inside of the roll). Place the rolls on the baking sheet. Spray the tops with non-stick spray.
Bake for a 20-22 minutes, flipping halfway through.
Enjoy with a side or ranch or blue cheese and celery stick. May I also suggest the Crosscut beer from Lift Bridge. My current fall favorite.
Buffalo Chicken Egg Rolls
1 small tub ranch cream cheese
cooked shredded chicken breast
buffalo sauce
egg roll wrappers
Prepare a rimmed baking sheet by lining with aluminum foil and spraying liberally with non-stick spray. Mix up the shredded chicken and enough buffalo sauce to make it saucy to your liking. Preheat oven to 425*.
Place one egg roll wrapper (ERW) on a flat surface and wet down all sides with water. Add about 1 tsp. of cream cheese in a line on the bottom 1/3 of the ERW. Add the buffalo chicken and wrap according to package directions (directions were on the back of the package I purchased. You may notice one side of the ERW has more powder than the other. I suggest having the most powdered side to the inside of the roll). Place the rolls on the baking sheet. Spray the tops with non-stick spray.
Bake for a 20-22 minutes, flipping halfway through.
Enjoy with a side or ranch or blue cheese and celery stick. May I also suggest the Crosscut beer from Lift Bridge. My current fall favorite.
Friday, September 30, 2011
Herb Crusted Roast Beef with Horseradish Cream
Well hello there old blog! Summer has been crazy and not my cooking has gone on in our kitchen. More dust lines the shelves than food! I found this recipe on Food Network, and made a few tweaks to it. It was GREAT! The original recipe calls for all fresh herb, and much more of them (2 cups fresh parsley...) but I didn't have any fresh herbs on hand, so just used dried!
1 3 lb boneless roast
salt and pepper
1/2 c plus 2 T oil
3 T powdered garlic, plus 3 cloves pressed
4 T dried parsley
2 T dried thyme
2 T dried oregano
2 T dried rosemary
2 T mustard powder
Horseradish Sauce
1/2 c sour cream (I used top the tater... it was really tasty!)
2 T horseradish
1 T lemon juice
(mix all together and serve)
For the roast...
Preheat oven to 350 degrees
Salt and pepper roast, brown with 2 T oil on all sides until caramelized. Remove from pan, place on rack on cookie sheet. Mix all dried ingredients with enough of the 1/2 c oil to make a paste. Spread over all sides of roast. Insert meat thermometer and cook medium rare to 125 degrees (if you have an electric one it's really easy... I just set it so the timer went off when it hit 125). I was waiting for Adam to get up, so let mine go to 15o degrees and it was done and still moist. It took a little less than 2 hours... much quicker than I thought it would!
Slice and serve with horseradish sauce!
Sunday roast any night of the week!
1 3 lb boneless roast
salt and pepper
1/2 c plus 2 T oil
3 T powdered garlic, plus 3 cloves pressed
4 T dried parsley
2 T dried thyme
2 T dried oregano
2 T dried rosemary
2 T mustard powder
Horseradish Sauce
1/2 c sour cream (I used top the tater... it was really tasty!)
2 T horseradish
1 T lemon juice
(mix all together and serve)
For the roast...
Preheat oven to 350 degrees
Salt and pepper roast, brown with 2 T oil on all sides until caramelized. Remove from pan, place on rack on cookie sheet. Mix all dried ingredients with enough of the 1/2 c oil to make a paste. Spread over all sides of roast. Insert meat thermometer and cook medium rare to 125 degrees (if you have an electric one it's really easy... I just set it so the timer went off when it hit 125). I was waiting for Adam to get up, so let mine go to 15o degrees and it was done and still moist. It took a little less than 2 hours... much quicker than I thought it would!
Slice and serve with horseradish sauce!
Sunday roast any night of the week!
Wednesday, August 17, 2011
Ooey-Gooey Peanut Butter-Chocolate Brownies
I made these last weekend as a treat for our stay at a friend's lake cabin. These were DELICIOUS! Seriously, make them today. Believe it or not... this recipe is from Cooking Light magazine! I was making them in a hurry and accidentally added 1/2 cup butter instead of 1/4 cup, but they were still good. :) I was also very generous with the PB chips.
Ooey-Gooey Peanut Butter-Chocolate Brownies
3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels
Preheat oven to 350*. Combine 1/4 cup condensed milk, butter, milk, cake mix, and egg white in a bowl (batter will be very stiff). Coat bottom of a 13x9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350* for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350* for 30 minutes. Cool completely in pan on a wire rack.
Enjoy!
Ooey-Gooey Peanut Butter-Chocolate Brownies
3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels
Preheat oven to 350*. Combine 1/4 cup condensed milk, butter, milk, cake mix, and egg white in a bowl (batter will be very stiff). Coat bottom of a 13x9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350* for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350* for 30 minutes. Cool completely in pan on a wire rack.
Enjoy!
Thursday, July 14, 2011
Beer Can Chicken
Directions:
- Preheat the grill.
- Take out your handy beer can holder (gift from my parents 3 years ago, ha!) I think you can buy them in almost any store though. I put mine in a cake pan to catch any chicken juice.
- Grab a cold one from the fridge. If you're not pregnant drink half the can. If you're like me or just can't handle the taste of beer pour your husband a glass of beer to enjoy when he comes in from working out in the garden. Place the half can of beer in the holder.
- Take the chicken out of the bag and place over the can of beer. We buy Golden Plump Mesquite flavored chicken because we don't have to make our own spice rub then.
- Place chicken in the middle of the grill. Turn off the burner directly below the chicken and turn the other burners down to medium to medium/low. Close the lid and wait.
- I checked the chicken half way through and turned it a bit for more even cooking. Our grill cooks extremely hot so I ended up turning my burners down more towards low.
- After an 1hr 15 min check to see if the "done" marker has popped out. (The golden plump chickens come with a little popper to let you know when it's thoroughly cooked.) If not done keep checking every 5-10 minutes. It may take as long as 1hr 30min.
- Remove from grill. Caution the chicken, stand, and beer will be very hot. I placed it in a clean cake pan and let stand in the house for 10 minutes before carving.
- Enjoy! You will be so surprised with how the chicken just falls off the bone. It is so DELICIOUS!!!
Wednesday, April 20, 2011
Pork Chops in Sour Cream
Originally from Kelly Mortenson
Adam's aunt Kelly gave me this recipe at my wedding shower as part of a recipe collection from the family. I didn't think it looked that great so didn't try it for over 2 years. I finally made it because I didn't know what to do with some pork chops one night. This has now become mine and Adam's favorite way to eat pork chops... it is SO good!!!!
4-6 pork chops
1/2 c water
2 T brown sugar
2 T finely chopped onion
2 T catsup
1 clove garlic, minced or pressed
1 beef bullion cube or 1 t bullion granules
2 T flour
1/2 c sour cream
In large skillet, brown pork chops in small amount of oil. Add 1/2 water, brown sugar, onion, catsup, garlic, and bullion. Cover; simmer 30-40 minutes or until tender. Remove chops to serving platter, keep warm.
In small bowl combine flour with 1/4 c water; slowly add to cooking liquid left in pan, stirring constantly until thickened. Stir in sour cream, heat through-DO NOT BOIL!
Return chops to keep warm or serve immediately. Serve sauce over chops.
Kelly's note on the recipe says, "It's really good!" and I wish I would have listened sooner!!
Adam's aunt Kelly gave me this recipe at my wedding shower as part of a recipe collection from the family. I didn't think it looked that great so didn't try it for over 2 years. I finally made it because I didn't know what to do with some pork chops one night. This has now become mine and Adam's favorite way to eat pork chops... it is SO good!!!!
4-6 pork chops
1/2 c water
2 T brown sugar
2 T finely chopped onion
2 T catsup
1 clove garlic, minced or pressed
1 beef bullion cube or 1 t bullion granules
2 T flour
1/2 c sour cream
In large skillet, brown pork chops in small amount of oil. Add 1/2 water, brown sugar, onion, catsup, garlic, and bullion. Cover; simmer 30-40 minutes or until tender. Remove chops to serving platter, keep warm.
In small bowl combine flour with 1/4 c water; slowly add to cooking liquid left in pan, stirring constantly until thickened. Stir in sour cream, heat through-DO NOT BOIL!
Return chops to keep warm or serve immediately. Serve sauce over chops.
Kelly's note on the recipe says, "It's really good!" and I wish I would have listened sooner!!
Tuesday, April 19, 2011
Toffee Apple French Toast
This recipe really does need to sit overnight... I tried to do it all in one morning and the texture wasn't right, but the flavor was awesome. It's like dessert for breakfast! It also halves really well. a half recipe feeds 4 pretty easily.
8 c cubed french bread (1 large or 2 small loaves)
2 med tart apples, peeled and chopped
1 pkg (8 oz) cream cheese
3/4 c packed brown sugar
1/4 c sugar
1 3/4 c milk, divided
2 tsp vanilla, divided
1/2 c English toffee bits
5 eggs
Place half bread crumbs in greased 9 x 13 baking dish; top with all the apples. In a bowl, beat the cream cheese, sugars, 1/4 c milk, and 1 tsp vanilla until smooth; stir in toffee bits. Spread mixture over the apples. Top with remaining bread. Beat the eggs and remaining milk and vanilla until blended; pour over bread.
Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake, uncovered, at 350 for 35 to 45 min or until a knife inserted near center comes out clean.
I have this sitting in the fridge now... I am going to try and freeze it for this weekend and see if it still turns out... I'll report back!
8 c cubed french bread (1 large or 2 small loaves)
2 med tart apples, peeled and chopped
1 pkg (8 oz) cream cheese
3/4 c packed brown sugar
1/4 c sugar
1 3/4 c milk, divided
2 tsp vanilla, divided
1/2 c English toffee bits
5 eggs
Place half bread crumbs in greased 9 x 13 baking dish; top with all the apples. In a bowl, beat the cream cheese, sugars, 1/4 c milk, and 1 tsp vanilla until smooth; stir in toffee bits. Spread mixture over the apples. Top with remaining bread. Beat the eggs and remaining milk and vanilla until blended; pour over bread.
Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake, uncovered, at 350 for 35 to 45 min or until a knife inserted near center comes out clean.
I have this sitting in the fridge now... I am going to try and freeze it for this weekend and see if it still turns out... I'll report back!
Wednesday, March 30, 2011
Fudge Pudding Cake
No pudding involved :)
1.) Sift Together:
4.) Mix 1 cup brown sugar w 1/4 cup cocoa and sprinkle over cake
5.) Pour 1 1/2 cups boiling water over the entire cake
6.) Bake at 350 for 50 minutes
When the cake is done the water falls to the bottom and mixes with the brown sugar and cocoa on top, making a fudge like topping. When serving, flip each of the pieces upside down on the plate.
This is Adam's favorite dessert recipe :) Photos to follow when it's done baking tonight :)
1.) Sift Together:
- 1 cup flour
- 2 tsp baking powder
- 1 tsp salt
- 2/3 cup sugar
- 2 tbls cocoa powder (the plain, non sweetened stuff)
- 1/2 cup milk
- 1 tsp vanilla
- 2 tbls melted butter
4.) Mix 1 cup brown sugar w 1/4 cup cocoa and sprinkle over cake
5.) Pour 1 1/2 cups boiling water over the entire cake
6.) Bake at 350 for 50 minutes
When the cake is done the water falls to the bottom and mixes with the brown sugar and cocoa on top, making a fudge like topping. When serving, flip each of the pieces upside down on the plate.
This is Adam's favorite dessert recipe :) Photos to follow when it's done baking tonight :)
Thursday, March 10, 2011
Ethel's Poppy Seed Sandwiches
This is a super easy and delicious recipe we got from Jeremy's grandma. A great hands-off recipe since it is made the night before.
Ethel's Poppy Seed Sandwiches
24 cocktail buns of 12 small buns
1 1/2 lb sliced deli meat
3/4 lb sliced cheese
3/4 cup butter
1 Tbsp Worcestershire sauce
2 Tbsp mustard
4 Tbsp brown sugar
1 Tbsp poppy seeds
Layer bottom of buns in a pan, top with meat, cheese, then top layer of buns. Boil remaining ingredients in sauce pan, cool, and baste over sandwiches (may not use all of sauce). Cover and refrigerate overnight. Bake at 325* for 25 minutes covered and 10 minutes uncovered.
Tip: We made these last weekend in disposable aluminum pans, then baked the disposable pans on top of a cookie sheet to help prevent the bun bottoms from getting too brown. Makes clean-up easy too.
Ethel's Poppy Seed Sandwiches
24 cocktail buns of 12 small buns
1 1/2 lb sliced deli meat
3/4 lb sliced cheese
3/4 cup butter
1 Tbsp Worcestershire sauce
2 Tbsp mustard
4 Tbsp brown sugar
1 Tbsp poppy seeds
Layer bottom of buns in a pan, top with meat, cheese, then top layer of buns. Boil remaining ingredients in sauce pan, cool, and baste over sandwiches (may not use all of sauce). Cover and refrigerate overnight. Bake at 325* for 25 minutes covered and 10 minutes uncovered.
Tip: We made these last weekend in disposable aluminum pans, then baked the disposable pans on top of a cookie sheet to help prevent the bun bottoms from getting too brown. Makes clean-up easy too.
Sunday, February 13, 2011
Love Surprise Cake
My sister, Abby (south Texas), and I had a bake-off for Valentine's Day. I found this cake online last week and decided to make it. When she told me she was planning to make the same cake, it was on... BAKE-OFF! I made mine Saturday for dinner with friends that night; Abby made hers today. I started at 8:30 on Saturday and finished at 6:00 that night! Enjoy my day in pictures. I made four 9-inch white circles and one 9x13-inch red velvet.
 |
| All leveled out. |
 |
| Hollowed out and shaped. |
 |
| Forgot to take a picture of the filled halves, but made the stack/flip on the first try! |
 |
| all frosted up and "decorated" |
 |
| After the first slices. Is it a butterfly? |
 | <><><>
| Nope, a heart. Jeremy approves! |
This cake was a lot of work. I decided that I would never make it as a professional cake decorator. Too much work and not enough patience. And all the hard work gets eaten in about 10 minutes! Not to mention, too much waste.
Thursday, February 10, 2011
Chicken Divan
The Chicken Divan recipe is from Pillsbury.
Ingredients
1 bag Green Giant Valley Fresh Steamers Select frozen broccoli florets
1 1/2 cups cubed deli rotisserie chicken
1/4 tsp. ground black pepper
1 can (18.5oz) Progresso creamy chicken and wild rice soup
1/2 cup shredded Cheddar cheese
1/4 cup Progresso Italian style panko crispy bread crumbs
Directions
1. Heat oven to 375 degrees. cook broccoli as directed on bag 4 minutes. Place broccoli and chicken in un-greased 9 inch square pan. Sprinkle with pepper.
2. Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs.
3. Bake about 20 minutes or until hot and bubbly.
I didn't have the exact bread crumbs the recipe called for and it tasted fine. Both Scottie and I liked the new dish.
Friday, February 4, 2011
Creamy Chicken Breasts
This recipe is actually from Katie Frantes, Jenilee's and my college roommate. It's an old standby and Adam and I really love it. As always, falls in to the "easy" category for me :)
4 chicken breasts (boneless, skinless)
8 slices swiss cheese
1 can cream of chicken
1/4 c sour cream
1 c herb seasoned stuffing, crushed
1/4 c margarine or butter
Arrange in 9x13 baking dish. Top each breast with cheese. Combine sour cream and soup. Stir and spread evenly over chicken. Sprinkle with stuffing mix. Melt butter and drizzle over crumbs.
Bake at 350 for 45 minutes.
4 chicken breasts (boneless, skinless)
8 slices swiss cheese
1 can cream of chicken
1/4 c sour cream
1 c herb seasoned stuffing, crushed
1/4 c margarine or butter
Arrange in 9x13 baking dish. Top each breast with cheese. Combine sour cream and soup. Stir and spread evenly over chicken. Sprinkle with stuffing mix. Melt butter and drizzle over crumbs.
Bake at 350 for 45 minutes.
Thursday, February 3, 2011
Nans Puffs
I found this recipe while I was looking for my banana bread recipe in the Better Homes and Gardens cookbook. Needless to say, I forgot about the bread and these are really good and very easy!!
1/2 c butter
1 c milk
3/4 all purpose flour
4 eggs
1 T sugar
Honey (optional)
Grease muffin pan VERYwell... I didn't and they stuck pretty bad.
Melt butter, add milk, boil. Add flour all at once, stir with wooden spoon until it forms a ball that does not separate. Remove from heat. Cool 5 min.
Add eggs one at a time. After each stir until mix is smoothed out. Divide among muffin tin( about half full). Sprinkle w sugar.
Bake at 375 for 30 minutes until brown and puffy. Serve warm with honey.
When done they look like popovers but no special pan or work needed!
These were SO easy and I think they look like way more work than they are... Double score in my book!
... And Adam wanted me to add... You can eat them with honey, with your honey. So creative ;)
1/2 c butter
1 c milk
3/4 all purpose flour
4 eggs
1 T sugar
Honey (optional)
Grease muffin pan VERYwell... I didn't and they stuck pretty bad.
Melt butter, add milk, boil. Add flour all at once, stir with wooden spoon until it forms a ball that does not separate. Remove from heat. Cool 5 min.
Add eggs one at a time. After each stir until mix is smoothed out. Divide among muffin tin( about half full). Sprinkle w sugar.
Bake at 375 for 30 minutes until brown and puffy. Serve warm with honey.
When done they look like popovers but no special pan or work needed!
These were SO easy and I think they look like way more work than they are... Double score in my book!
... And Adam wanted me to add... You can eat them with honey, with your honey. So creative ;)
Monday, January 17, 2011
Velveeta Cheesy Chicken & Broccoli Rice
Tonight was a new recipe I found at kraftfoods.com. Both Scottie and I enjoyed it so I thought I'd share.
Ingredients
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 can (14 1/2oz) chicken broth
2 cups instant white rice, uncooked
1/2 lb (8oz) Velveeta cheese, cut into 1/2-inch cubes
1 pkg. (10oz) frozen chopped broccoli, thawed
1. Cook and stir chicken in large nonstick skillet on medium-high heat 5 minutes or until done.
2. Stir in broth. Bring to boil.
3. Add rice, Velveeta and broccoli; cover. Remove from heat. Let stand 10 min. Stir until Velveeta is completely melted and mixture is well blended.
Makes 6 servings, 1 cup each.
I seasoned the chicken a bit while cooking and we also added pepper to give it a little more flavor.
Ingredients
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 can (14 1/2oz) chicken broth
2 cups instant white rice, uncooked
1/2 lb (8oz) Velveeta cheese, cut into 1/2-inch cubes
1 pkg. (10oz) frozen chopped broccoli, thawed
1. Cook and stir chicken in large nonstick skillet on medium-high heat 5 minutes or until done.
2. Stir in broth. Bring to boil.
3. Add rice, Velveeta and broccoli; cover. Remove from heat. Let stand 10 min. Stir until Velveeta is completely melted and mixture is well blended.
Makes 6 servings, 1 cup each.
I seasoned the chicken a bit while cooking and we also added pepper to give it a little more flavor.
Saturday, January 15, 2011
Baked Apples
I made baked apples tonight for a treat after a yummy chicken dinner. Didn't take pictures, but you can find some on the direct link to the recipe I used. I baked them for about 35 minutes and one of the apples skin split, but the apple retained its shape. Guess that was a little too long! I had only two golden delicious apples on hand, but still made the entire filling recipe and will use it in oatmeal tomorrow. Also added extra cinnamon because it's my experience that apples cannot have too much cinnamon. These were so yummy. Easy too!
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water
Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. Make the holes about 3/4-inch to an inch wide.
In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).
Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.
Serve warm with vanilla ice cream on the side.
Makes 4 servings.
Baked Apples Recipe
4 large good baking apples1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water
Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. Make the holes about 3/4-inch to an inch wide.
In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).
Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.
Serve warm with vanilla ice cream on the side.
Makes 4 servings.
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