Thursday, April 12, 2012
From The Good Life
After harvesting some landscape rocks out of the farm field of a good friend of ours, we'd worked up an appetite. Pointing out the rocks you want makes you hungry doesn't it? We enjoyed a wonderful lunch at the Solar Drive In in Springfield. I've been following Francine and her mother Deanne since our visit there last Fall. On Saturday, I stopped to introduce myself and found out Francine will be leaving soon for England. I was glad to hear she'll continue blogging from across the pond.
A few months ago, Deanne and Francine blogged about a new oil they'd discovered in their quest for Minnesota produced or grown products. Camelina Oil is produced from the Camelina plant by a farmer in Lamberton. I'd just mentioned to Tim we should see if we can visit the farm and purchase some oil. As I was saying goodbye to Deanne, I noticed the Camelina Oil for sale on their counter. I will be trying this in a recipe soon and will share my results.
The best things about blogging are meeting new people and discovering unique products!!
Tuesday, April 10, 2012
Jelly Bean Poke Cake
She's been making this cake for Easter for as long as I can remember. She and I have been friends for 30+ years. Not only have I never made the jelly bean version of this cake, I couldn't remember how to make a jello poke cake. After a good chuckle about me asking her for cooking advice, she talked me through how to make this cake.
Jelly Bean Poke Cake
Boxed White Cake Mix
2 cups coconut
Small Box of Jello (flavor or color of your choice)
Green Food Coloring
8 oz container Cool Whip
Bag of Jelly Beans
Prepare the cake mix as directed on the package. Let cool 15 minutes.
Poke good size holes in the cake. I used the bottom of the wooden honey dipper. The original recipe calls for the tines of a fork but I didn't think those holes were large enough.
Mix the jello with 1 cup of boiling water. Stir until dissolved, approximately 2 minutes. Stir in 1/2 cup of cold water. Pour the jello mixture evenly over the top of the cake.
Cover the cake with the Cool Whip. Mix the coconut with a few drops of green food coloring. Mix with a fork until evenly colored.
Sprinkle the coconut over the top of the cake. Decorate with jelly beans, pushing them down slightly into the cool whip.
Refrigerate until serving. You can make the cake a day or two in advance. Decorate just prior to serving.
I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.
Tuesday, April 3, 2012
Don Meredith's Casserole
If you're looking for a recipe that puts a new twist on spaghetti, give this one a try. It's easy to put together and makes a great weeknight supper.
Don Meredith Casserole
Recipe Courtesy of You Go Girl
8 oz thin spaghetti
1 onion, diced
Olive Oil
1 1/2 lbs ground round,
salt/pepper to taste
Garlic powder
Lawry's seasoned salt
Chili powder
1 can cream of mushroom soup
1 can cream of tomato soup
Dash of Worcestershire sauce
Grated sharp cheddar cheese
Cook spaghetti until just tender. brown onion in butter. Add ground round and cook until browned. Add salt, pepper and seasonings to taste. Add mushroom soup, tomato soup and Worcestershire sauce together, cover and simmer 15 minutes. Put into a casserole,top with cheese and heat in oven until cheese melts. (I just sprinkled the cheese on top and it melted fine.)
I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.
Tuesday, March 27, 2012
Chocolate Caramel Crunch Cake
Not sure if the creators of this recipe (originally from Taste of Home) were going for low fat or not but seems that's the theme of this recipe. Low fat, maybe so but oh so delicious. This is one of those recipe where I can think of lots of variations, vanilla or lemon cake? mint cookies or another candy bar for the butterfingers. A quick and easy dessert that looks pretty enough to serve to dinner guests!
Chocolate Caramel Crunch Cake
Courtesy One Perfect Bite from Taste of Home Magazine
Ingredients:
1 package (18-1/4 ounces) devil's food cake mix
1-1/3 cups water
5 egg whites
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup fat-free caramel ice cream topping
5 fun-size Butterfinger candy bars, crushed
1 carton (8 ounces) frozen fat-free whipped topping, thawed
Directions:
1) Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
2) Combine cake mix, water and egg whites in a largebowl and beat on medium speed for 2 minutes. Pour into prepared pan.
3) Bake for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
4) With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving. Yield: 18 servings.
I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.
Tuesday, March 20, 2012
Sausage Pinwheels
Both of these recipes are wonderful ideas for a brunch or those times when you have overnight guests. The Pinwheels can be made in advance and frozen. Just thaw them for approximately 15 minutes before slicing.
Sausage Pinwheels
2 cans Grands biscuits
1 lb roll breakfast sausage
Take one can of biscuits and flatten them, pinching all seams together forming a flat 14inch or so rectangle. Spread half a roll of uncooked sausage on top of uncooked biscuit rectangle; Roll up lengthwise - jelly roll style; Wrap in wax paper and freeze. Repeat this with the other can of biscuits and the other half of sausage; When ready to bake, soften slightly for about 15 minutes and slice about 1/4 inch thick and bake at 375 degrees for about 15 min or until lightly brown. Serve with your favorite jam or jelly.
I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.
Wednesday, March 14, 2012
From The Good Life - The Chef's Table
The Chef's Table can accommodate 12. Our particular night there were 10 of us. Of the 10, 4 had experienced a Chef's Table before. Hands down, they said this was the best Chef's Table they had attended. In addition to dinner, wine and champagne, you receive a picture of the group with the Chef, a rose and a Princess cookbook. I can't wait to go again on a future Princess cruise!
Monday, March 12, 2012
Crock Pot Pork Chops - Secret Recipe Club
In an effort to choose something besides desserts for my SRC assignments, I noticed the Crumbs and Chaos ladies feature Crock Pot recipes. I am always searching for new crock pot recipes to add to my collection. We don’t have pork chops often at my house. Occasionally we will have them grilled in the summer but never during the winter months. Pork chops cooked inside always remind me of the ones my mother made as a kid, fried and dry. They reminded me of shoe leather, not that I’ve ever eaten shoe leather.
When I saw Emily of Crumbs and Chaos' recipe for Crock Pot Pork Chops, with mushroom sauce, how could they be anything but moist and delicious. I substituted flour for the tapioca. The sauce wasn't as thick as I would have liked so I added a little cornstarch and thickened it stove top. Served along side noodles or rice, this makes the perfect weeknight dinner.
Crockpot Pork Chops with Mushroom Sauce
- 4-6 boneless pork chops
- 1 can mushroom soup
- 3/4 cup white wine
- 1- 4oz. can sliced mushrooms
- 2 Tablespoons quick cooking tapioca
- 2 teaspoons Worcestershire sauce
- 1 beef bouillon granules or 1 beef bouillon cube
- 1/4 teaspoon minced garlic
- 3/4 teaspoon dried thyme, optional
Thursday, March 8, 2012
Chocolate Chip and Oreo Brownie Bars
When I saw this recipe, I knew it was a must try! As I read through the recipe, I couldn't help but notice this is really three desserts in one. This is truly one of those recipes that’s causing our society to be overweight and unhealthy. So what did I do but bookmark it and then a few weeks later, make it. I did only eat one small piece. I sent the rest to work with my husband so he could share this treat for “food day”. For what it’s worth, I did omit the caramel layer, which I am guessing reduced the calories from 2 zillion to maybe just a zillion and a half. If you’re okay with calorie laden, unhealthy desserts, give this one a try. It’s decadent and delicious.
Chocolate Chip Cookie 'n Oreo Brownie Bars
Recipe Courtesy of A Bountiful Kitchen
1 cup unsalted butter, room temp
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips, semi sweet
1 package of Oreo cookies
1 package of brownie mix (to be prepared as directed on the box) Or homemade.
Dulce de leche or caramel topping
Preheat the oven to 350 and line a 9X13 pan with parchment paper
Cream the butter and sugar until light and fluffy. Add eggs and vanilla and mix well.
Add the flour, baking soda and salt and mix just until combined. Fold in chocolate chips.
Press the cookie dough evenly into the pan.
Now place the Oreo's on top of the cookie dough.
Spread or drizzle the dulce de leche or caramel topping on top of the oreos.
Prepare brownie batter as directed. Pour/spread brownie batter on top and smooth it around with a spatula.
Bake for about 50 minutes. Bars are done when toothpick inserted in center comes out with a bit of a moist crumb attached. Remove from oven and let cool completely, about 2 hours.
Cut into squares and serve.
I am linking this to Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.
Tuesday, March 6, 2012
Baked Chicken with Pamesean and Herbs
I am always looking for new chicken recipes, especially ones you could serve company. This is one of those recipes, delicious and makes a beautiful presentation.
Baked Chicken with Parmesan and Herbs
Recipe courtesy of Amanda of Amanda's Cooking
4 skinless chicken breasts
1 cup panko bread crumbs
2/3 cup freshly grated Parmesan cheese
1 teaspoon fresh rosemary, chopped
2 teaspoons fresh thyme leaves
1/2 cup unsalted butter
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
1 teaspoon minced garlic
Preheat oven to 400 F. Combine panko bread crumbs, parmesan cheese and fresh herbs. In a saucepan, melt butter & stir in mustard, Worcestershire and garlic. Remove from heat. Dip chicken in butter, then roll in bread crumb mixture, pressing gently to make crumbs cling. Place in shallow baking pan. Bake 45 minutes or until golden.
I am linking this to Tasty Tuesday!Thursday, March 1, 2012
Nutella Scones - Club Baked
My scones were a little dry. I think I overbaked them just slightly. I am still trying to get baking right in my new convection oven. I also think they needed more nutella in the middle. All in all I was a little disappointed.
If you'd like to give these a try, you can find the recipe at the PhDcupcaker. Check out the other Club Baked baker's scones here!
I am linking this to Miz Helen's Full plate Thursday, Foodie Friday and Sweet Tooth Friday.
Monday, February 27, 2012
Back From Vacation
Wednesday, February 15, 2012
Soft Caramels - Club Baked
Caramels are one of my favorite candies. The movement towards salted caramels increases my love even more. Salty and sweet together are the best.
According to the Baked Explorations recipe, the caramels should take about 7 minutes to reach the desired temperature. Mine were there in about four minutes, causing me to scramble to warm the cream. When I make these again, I will warm the cream earlier. Otherwise, these were easy to make and came together nicely. I should have added the sea salt a little earlier. I waited until they were too cool and it was hard to get the salt to stick.
Thanks to Teri of The Freshman Cook for choosing a fantastic recipe. You can find the recipe on her blog and see the links to the other Club Baked members caramels here!
Monday, February 13, 2012
Pastisio - Secret Recipe Club
In case you're not familiar with SRC, here's how it works. Each month you're assigned a blogger, you choose one of his or her recipes, prepare it and keep it a secret until reveal day. This month, I was assigned Let's Try These. I am surprised we haven't "met" before. We've both baked in Cookie Carnival and Martha Stewart's Cupcake Club. Also, we've both been through the Wilton cake decorating courses. Vivian has baked a wedding cake. I'd love to do that one day but it makes me crazy nervous to think about it! I chose one of Vivian's savory recipes since I bake enough sweet recipes in the baking groups I belong to.
The cinnamon adds a great depth of flavor to this tomato based pasta dish. Tim and I enjoyed this dish a lot.
Courtesy of Let's Try These.
Thursday, February 9, 2012
Salty Caramel Ice Cream
I love the way the book is divided into seasons, with the recipes featuring seasonal ingredients. Although we're in the middle of winter, I couldn't resist trying the Salty Caramel Ice Cream.
Jeni uses the dry burn technique for the caramel. I was a little nervous making it this way. I pictured the smoke detectors going off. Fortunately, I was able to get it off the heat just in time and it turned out perfectly.
I've always made the ice cream base, poured it into a pitcher and chilled it overnight in the fridge. Jeni's technique for chilling is to pour the mix into a gallon bag and chill in a bowl of ice water for about 30 minutes. It works great but it's hard to get all of the mix out of the bag. Especially with this one, you don't want to waste a drop.
Just like the Lemon Ice Cream, the texture is perfect, soft and creamy. I also love how it's still easy to scoop after being in the freezer after several days. The flavor is amazing, just a hint of salt and the perfect deep caramel flavor.
Salty Caramel Ice Cream
Makes about 1 quart
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces (3 tablespoons) cream cheese, softened
½ teaspoon fine sea salt
1 ¼ cups heavy cream
2 tablespoons light corn syrup
2/3 cup sugar
2 teaspoons vanilla
1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl; set aside.
2. In a medium bowl, whisk together cream cheese and salt until smooth; set aside.
3. Mix the heavy cream with the corn syrup in a measuring cup with a spout; set aside.
4. Fill a large bowl with ice and water to create an ice bath; set aside.
5. In a medium saucepan over medium high heat, spread an even layer of sugar over the bottom of the pan. Heat, without stirring, until there is a full layer of melted sugar on the bottom, but still some white unmelted sugar on the top. When the edges start to turn a golden color, gently pull it towards the unmelted sugar with a heatproof spatula to help melt the center. Continue pushing the sugar until it is all melted and evenly amber in color (like an old copper penny).
6. Remove from heat and gradually add the cream mixture to the pan. It will bubble up, so be careful! It’s extremely hot. Stir until well combined, then return pan to heat and add the milk. Bring mixture to a rolling boil and boil for 4 minutes. Remove from heat and gradually stir in cornstarch mixture.
7. Bring back to a boil and cook, stirring with a heatproof spatula, until slightly thickened, about 2 minute. Remove from heat and pour through a fine mesh strainer into cream cheese, whisking until smooth. Add vanilla extract and whisk until combined. Cover bowl with plastic wrap and place in the prepared ice bath. Let stand, adding more ice as needed, until well chilled, about 30 minutes.
8. Freeze in an ice cream maker according to manufacturer’s instructions.
I am linking this to Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.
Monday, February 6, 2012
Thursday, February 2, 2012
Lemon Cream Ice Cream
I love homemade ice cream and am always in search of the best recipes. Jeni's book is featured in almost all of the lists for 2011's best cookbooks. I've been making homemade ice cream for years. Jeni's recipes are different than any I've made before. She uses cornstarch for thickening, cream cheese and no eggs.
I had one Meyer Lemon remaining from our trip to California, so I chose Lemon Ice Cream as the first recipe to try. I've read some great reviews of Jeni's ice cream. This ice cream did not disappoint, it was creamy, tart and so smooth! I also felt it kept better in the freezer than any recipe I'd made before. You know how some ice creams freeze way too hard? Not this one, it stays a nice frozen consistency even after a week or so. I can't wait to try another one of Jeni's recipes.
Jeni's Splendid Lemon Cream Ice Cream
Makes about 1 quart
Lemon Syrup:
2 to 3 lemons
2 tablespoons sugar
Ice Cream Base:
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounce (3 tablespoons) cream cheese, softened to room temperature
1/8 teaspoon fine sea salt
2/3 cups sugar
2 tablespoons light corn syrup
Zest of 2 lemons (reserved from above)
Prep for the lemon syrup: Using a vegetable peeler, remove the zest from 2 of the lemons in large strips; reserve. Halve the lemons and squeeze enough juice to make 1/2 cup. Combine the lemon juice and sugar in a saucepan and bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat and refrigerate until chilled. This won't be a very thick syrup.
Prep for the ice cream base: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
Cook: Combine the remaining milk, the cream, sugar, corn syrup, and lemon zest in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes -- watch it closely and stir occasionally to make sure it doesn't boil over. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Chill: Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Freeze: Remove the lemon zest. Pour the ice cream base into the frozen canister and turn on the machine. Pour the lemon syrup through the opening in the top of the machine, and continue to spin the ice cream until thick and creamy.
Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, about 4 hours.
Thursday, January 26, 2012
Ribs, Smashed Potatoes and Carrots - Mozza Cookbook
A couple of years ago we celebrated my son's 30th birthday at Mozza. This was one of my all time favorite meals and restaurants! For the past two years there's been talk of a Mozza cookbook. When I saw it had finally been released, I immediately put the book on my Christmas list! The second cookbook I received was Jeni's Splendid Ice Cream's at Home. I will be blogging about the first recipe I tried soon!
If my first recipes are any indication, this cookbook rocks! Being a Kansas City girl, ribs to me mean BBQ ribs. When I saw the recipe for Pork Ribs with Fennel and Apple Cider Vinegar, I was intrigued. The recipe didn't disappoint, these ribs were fall off the bone tender and delicious.
Rounding things out for an all Mozza dinner, I tried the Smashed Potatoes with Rosemary and the Roasted Carrots. Roasting has taken on a new meaning in my kitchen. My new oven has a convection roast setting. The end result is perfectly roasted veggies in less time! This is a meal I will be adding to list of recipes to prepare when we are having dinner guests. Delicious and ones that do not require a lot of hands on prep!
If you're interested in these recipes, send me an email! I am linking this to Foodie Friday.
Wednesday, January 18, 2012
Pumpkin Cream Cheese Bread
Christmas week I wanted to make something for my neighbors. Pumpkin is perfect for the holidays but I wanted to make something different. I searched and found Paula's recipe for Pumpkin Cream Cheese Bread. The cream cheese gives the bread a more subtle pumpkin flavor. I chose to omit the nuts and raisins. It's a great spin on traditional pumpkin bread.
Cream Cheese Pumpkin Bread
Recipe courtesy of Paula Deen
1 (8-ounce) package cream cheese, softened
3/4 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (15-ounce) can pumpkin
3/4 cup chopped pecans
3/4 cup raisins
Instructions
Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.
In a medium bowl and with an electric mixer at medium speed, beat cream cheese and butter until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour and next 5 ingredients, stirring to combine. Gradually add flour mixture to cream cheese mixture, mixing until blended. Stir in pumpkin, pecans, and raisins.
Spoon batter into prepared loaf pans. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and allow to cool completely on wire racks.
I am linking this to Foodie Friday, Full Plate Thursday, Sweet Tooth Friday and Let's Do Brunch!
Sunday, January 15, 2012
Mint Filled Brownie Cupcakes - MSC
The recipe called for bittersweet or semisweet chocolate. I love dark chocolate, so I decided to use that instead. After you make the batter, you scoop one tablespoon into the cupcake pan, put a peppermint patty on top and scoop on more batter. I didn't have peppermint patties but I did have Andes peppermint chips. They worked out as a great substitution. The mint pairs nicely with the chocolate and these are a dense chocolately "cupcake". These are more like a brownie in a cupcake wrapper. Regardless of what you decide to call to call them, give this this recipe a try! It's a keeper!
Thanks to Rebecca of The Baking Sisters for choosing a winner! You can find the recipe on Martha's website and links to all of the MSC bakers here!
I am linking this to Tasty Tuesday!
Thursday, January 12, 2012
Asiago Breakfast Bake
This one particularly caught my eye. I am always looking for make ahead breakfast recipes, especially those that are good for company. I decided to make this for Tim and I for New Year's Day. We stopped at Panera to pick up Asiago Bagels and unfortunately they were out. The asiago bagel bins at Hy Vee were also empty. While debating whether to use plain bagels or make the recipe another time, I spotted Asiago dinner rolls. I decided to give them a try, they worked fine. This is a delicious make ahead breakfast dish. The next time you have company or want to make something special for Sunday morning breakfast, give this one a try!
Asiago Bagel Breakfast Bake
8 large eggs
1/4 tsp salt
2 cups whole milk
1 tsp fresh chopped tarragon or 1/2 tsp dried
1/4 tsp paprika
freshly ground black pepper to taste
6 oz Monterrey Jack Cheese, grated
6 oz. Asiago cheese, grated
4 Asiago Cheese bagels
In a large mixing bowl, beat the eggs, milk, salt, tarragon, paprika and season with pepper. Grate and mix the cheeses in another bowl. Cut the bagels in bite-size pieces. Grease a 2 qt casserole or souffle dish. Starting with the bagel pieces, alternate layering the bagel pieces and grated cheese into the dish. Pour the egg mixture evenly over everything. Cover the dish and refrigerate overnight. Preheat oven to 350 and bake uncovered for 45 minutes to 1 hour til eggs are set and top is golden brown.
I am linking this to Miz Helen's Full Plate Thursday and Foodie Friday.
Tuesday, January 10, 2012
Drunken Smokies
I joined our BUNCO group the first month after we moved in. I was welcomed with open arms, everyone is so friendly. This just reconfirmed what I already knew, Tim and I made a great decision moving to Riverside Lakes. December BUNCO was a pot luck and a yankee gift exchange. I was lucky enough to draw number one! I got to choose from all of the gifts, or at least the ones that hadn't already been stolen twice. I chose a high heel cake server!
It so happens Gayla who brought the cake server for the gift exchange also made a delicious appetizer, Drunken Little Smokies! I made these for Tim and I for New Year's Eve. They're a fun change from the typical BBQ Smokies.
DRUNK BACON & BROWN SUGAR LIL SMOKIES
one pack Lil' Smokies
one can cola
one cup brown sugar
spiced rum
one pack of bacon
Toothpicks
1. Cut bacon into 2-1/2 to 3 inch strips.
2. Wrap Lil smokies in bacon; Place toothpick through center.
3. Place cup of brown sugar, Cola and rum in a saucepan over medium-low heat (until sugar has dissolved). Reduce to low heat and continue to cook until sauce thickens.
4. Preheat oven to 400°F.
5. Place Lil' Smokies on a baking sheet, brush with Sugar-Cola mixture and bake in oven until bacon is crisp.
6. Remove from oven and dip in Sugar-Cola sauce. Place in slow cooker to keep warm. ENJOY.
I am linking this to Tasty Tuesday.
Thursday, January 5, 2012
Impossible Pumpkin Pie Cupcakes
Impossible Pumpkin Pie Cupcakes
Recipe Courtesy of Baking Bites
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Makes 12
I am linking this to Foodie Friday, Miz Helen's Full Plate Thursday and Sweet Tooth Friday.
Monday, January 2, 2012
Devils Food Cupcakes - Club Baked
I double checked the recipe and am positive, I used the right measurements but my cupcakes didn't rise. Instead of the Angel Frosting the recipe called for, I added cocoa to some leftover cream cheese frosting that was in my fridge. It complimented the deep devils food flavor nicely. Despite their appearance, these cupcakes are delicious. They are light and fluffy with a deep chocolate flavor. I will be making this one again soon!
You can find the recipe at Just About Food Today. Thanks Natalie for a great choice of recipes!! Check out the links to the other Club Baked bakers cakes here!
Sunday, January 1, 2012
Chocolate Nut Biscotti - Chocolate With Francois
Chocolate Nut Biscotti
Recipe courtesy of Francois Payard
Makes 25 Biscotti
3 tablespoons unsalted Butter
1/2 cup plus 2 tablespoons sugar
Grated zest of 1 orange
2 large eggs
2 cups all purpose flour, plus extra for rolling
1/3 cup Dutch processed cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon aniseed
1 cup shelled pistachios, toasted
1/2 cup hazelnuts, toasted
Place rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the butter, sugar nad orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy. Beat in the eggs, one at a time, until well combined.
Add the dry ingredients to the butter mixture and beat on low speed until the ingredients are about halfway combined. Add the pistachios and hazelnuts and beat until everything is just combined.
Lightly dust your work surface with flour and remove the dough to it. Roll the dough into a log 12 inches long and 2 to 3 inches wide. Using your rolling pin, slightly press the log down to flatten its top. This will help the dough spread, to make long biscotti. Bake for about 45 minutes or until the biscotti feels firm when you press on its top. Remove from the oven and let the log cool to room temperature on the baking sheet. Do not turn off the oven.
Using a serrated knife, cut the log diagonally into 1/2 wide slices. Place the slices back on the baking sheet, cut side down and bake for 15 minutes. Remove from the oven. The biscotti will crisp up as they cool.
Once completely cool, store them in an airtight container for up to 2 weeks. You can also store them in the freezer for up to 1 month. Thaw completely in the refrigerator, overnight, before serving.