Showing posts with label not good for you. Show all posts
Showing posts with label not good for you. Show all posts

Sunday, September 16, 2012

super delish: asian broccoli salad

 

I had been craving something different and my thoughts were lingering on a large container of broccoli salad that i had seen at sam's club a few days prior. since sam's is 45-minutes from my house (and hello, it is the sabbath) here's what i came up with. hint #1 it was great: my kitchen was a total mess when i was finished.

fresh broccoli, chopped (use more or less depending on how many servings you want)
1 romaine heart, chopped
1 bunch of green onion, chopped
1/2 lb. bacon, fried and chopped (or as much freaking bacon as you love)
1 large handful of dried cranberries
green onion, chopped
1 package of ramen noodles
1 T. butter
mayo
rice vinegar
sugar

maybe i should call this asian broccoli chop salad in honor of all the chopping that goes on? when you have it all done, combine the broccoli, romaine, green onion, bacon, green onion and cranberries into a large bowl; toss together.

next, crunch up the ramen noodles while still packaged. melt the butter on medium-high heat and add the ramen noodles. stir until golden brown and set aside.

 for the dressing (in a separate bowl) start with a cup of mayo, a few shakes of rice vinegar, and a few T. of sugar. i don't give measurements here because there is a lot of flexibility within the dressing recipe. if you like more of a tangy flavor, add more rice vinegar. if you like less, just add a little. same with the sugar. if you like it really sweet, add a little more. and obviously, the more broccoli you have, the more dressing you make. once the dressing is blended, pour over the broccoli mix and with a large spoon or spatula, toss until coated.

add the ramen on top and stir into the salad. refrigerate until ready to serve.

it was awesome. and we ate the whole bowl.

Tuesday, July 19, 2011

A Good Recipe


let me just go ahead and ask for forgiveness for this post. it is 3:30 in the morning and i am hot. there's a good chance nothing will make sense. our air conditioner decided to go out (what's UP, nicol!) during the height of summer (and in the middle of the night) and my husband just left to write a search warrant. i am up because i stupidly watched previews for a scary movie and i am scared without him. and i am totally 28 - how ridiculous. but dude...it was scary.

but i made some banana bread the other day and that is not ridiculous, my friends. it was chocolate chip banana bread, but perhaps even more special than the chocolate part, is the yogurt part. This bread is soft and smooth and melts right in your mouth. it might possibly be the best banana bread ever.

here it is.

2 eggs
1/3 c. vanilla yogurt
1/2 c. oil
3 bananas
1 c. brown sugar
1/4 c. white sugar
1 3/4 c. flour
1 t. baking soda
1/2 t. salt
semi-sweet chocolate chips

mash your bananas. mix well with eggs, yogurt, and oil. in another bowl, mix your sugars, flour, soda and salt. gently pour with banana mixture and combine. if you have a stand mixer, once it is all mixed together, just let it go to town for, like, 10 minutes. toss your chips in at the end. pour in loaf pan and bake at 325 for about an hour, maybe a little longer. at least until a knife inserted in the middle comes out clean.

and as you probably guessed, the picture above is not the loaf. we ate it too fast. and that little nash-patty is growing fast, too. he turns 3 months old this week and is already in 6-9 month clothes. he might be our smiliest baby, yet, and he stares at us with such intensity and starts talking up a storm. it's so cute, but unexpected. the other boys were too focused on rolling around and trying to grab toys by now. and i am totally jealous of how much he sleeps. all night and several hours during the day. he is even keeping his dark hair! this child, he's not mine. or rather, he is mine. like, one of them might have gotten more of me! finally.

Friday, June 3, 2011

Seeing Red.

photo from here


for those who read my last post: wow. i've discovered the cure for depression: become so insanely busy you don't have time to be down. it works! and i think it had to do with the rain anyway. i always forget about that. When the sun doesn't come out, i get all weird. thanks for the nice comments, anyway.

i've kept up running 4 days a week for the last 3 weeks. only, i am pretty slow and wimpy. i even have to move to the beats of the devil (gaga and eminem and pop music in general. have you listened to that stuff lately? it's full of sex and...that's about it.) to keep me going.

my sub-division has stop signs every quarter mile or so, so that is my motivation. "if i can just make it to the stop sign..." and then i do and move on to the next one and the next one until i'm home. this morning, i even thought about breaking out in song and dance (catchy tune) so i wouldn't stop, but then this dog came out of nowhere and i started going through all my mental files on survival tactics. i was positioned to kick that effer right in the snout, but it's owner came out and i just ran on by like i wasn't really scared.

but then around the corner, the cutest little bulldog came wiggling over and since i lllloooovvvveeee bulldogs, i had to stop and pet her. she was  a little squatty thing named macy. (not to be confused with my beautiful completely-not-squatty sister in law, macy) and i fell in love instantly, only i want a boy bulldog named kingston (not to be confused with rockstar diaries' kingsley. hello! i wanted a bully named kingston long before i started reading that blog. i even contemplated naming one of my kids kingston before realizing how stupid that might be. sorry if your kid is named kingston).

okay, so i digressed there. anyway, the stop signs help. and you know what else helps?



chocolate oat bars.

actually, that is what is keeping me fat. but, here is the recipe anyway...

2 sticks of butter
1/2 c. brown sugar
1 tsp. vanilla
3 c. of rolled oats
1 c. chocolate chips
1/2 c. peanut butter

melt the butter over medium heat and add the brown sugar and vanilla. mix well and add the oats. mix until well combined. Pour half of the mixture into a 9 x 9 and press into dish with a spoon or fork. in another pan melt the chocolate chips with the peanut butter over LOW HEAT (i cannot believe the amount of people who burn up their chocolate by melting it with high heat...including me.) once melted completely pour over pressed down oats and spread evenly. top with remaining oat mixture. pop into the fridge (or freezer if you are in a hurry) until set and eat those babies up!

they kind of taste like the regular no-bake cookies, but better. sorry for the low-quality picture. it's from my cell BEcause my camera is having issues. time to get a new one? travis, are you reading this? for a pocket-style camera, i'm digging this one. **I've since replace the picture.

Monday, April 11, 2011

Products I Love, plus Some Really Good Food, Too.



Neutrogena Naturals Fresh Cleansing + Make-Up Remover

I LOVE this facial cleanser that I've been using for about a month. It is light and smells awesome, plus it removes all the make-up plus mascara. The only thing I don't love about it is how small the container is (6 oz. Boooo.) And I think it was kind of pricey. I'm glad to have found a good drug store option and hope it stays on the shelves for a long time. Don't you hate when you finally find something you love, only to discover that it has been discontinued?



Sensodyne Iso-Active Toothpaste

I'm the only one who uses Sensodyne toothpaste in the house, so you know it has to be AWESOME for me to pay $6 for it. But seriously, I love it. I will admit, I am a sucker for ads and commercials and when I first saw the ads for this toothpaste a couple of months ago, they got me. Now I don't really know if all the little toothpaste bubbles explode off your toothbrush into every little crevice between each tooth like the commercial suggests, but I like to think that is exactly what it is doing anyway. The toothpaste comes out in a gel form but foams up as you start to brush your teeth. And the flavor is really good. The only sucky part is that sometimes a little gel will continue to come out even after you've stopped pushing the top, which can create a gel-ly mess around the top of the container. And my kids keep trying to snatch it from my bathroom, but they're not old enough for $6 toothpaste, at least not until they've got permanents.


Next up, Five Guys.

Holey Moley, I am in love. Friday night T-bone and I got to go on a date, thanks to his brah brah and his lovely girlfriend. They watched our kiddos and they were even in bed sound asleep when we got home. Score! (And no one was hurt - there wasn't even blood on the carpet this time! Double Score!)

We drove around for like, 30 minutes trying to decide what to eat. Finally, I pulled into Five Guys. It just opened up in our city and I've heard really good things about it. And they were all RIGHT! It was amazing. Amazing burgers, amazing fries and cherry coke from the fountain. Who has fountain cherry coke? Really awesome places, that's who. They also had malt vinegar for the fries, which is my favorite. And the guy who manages used to be our boss from our Logan's Roadhouse days from college (that's where we met, you know), so it was fun getting to catch up with him and kind of fun seeing his face when he realized I was preggers with #4 and that we were still married after 8 years because I'm pretty sure he had to get on to us a couple of times for making out in the back while we were working.

Anyway, it's my new favorite place and all you local readers should go ASAP.



And finally, these BREAD MACHINE cinnamon rolls.

I made these beauties for General Conference weekend and they are really easy and really good. They aren't the best cinnamon rolls I've ever had, but for minimal work, they're pretty darn good. Here's the recipe...

For the Dough:

1 c. milk
1 egg
4 T. butter
3 1/3 c. flour
3 T. sugar
1/2 t. salt
1 1/2 t. yeast

For the filling:

1/4 c. melted butter
1/4 c. brown sugar
2 t. cinnamon
1/2 t. nutmeg

Put the dough ingredients into your bread machine and hit the dough cycle. That's it! It takes about an hour, so go do something fun in the meantime. Once it's done, set the dough into a bowl and cover with plastic wrap so it can rise. This takes about another hour. Once it has doubled in size, put your dough out on the counter and roll it out with a rolling pin. Shape it into a rectangle if you can, but I've always had problems with this...I just do it the best I can. Spread the filling over the dough and roll up, sealing the seam with your finger. Cut about 1 inch slices, you should have about 12 rolls. You can put your rolls in a muffin tin or any kind of baking dish. I always use a glass one so I can put it in the dishwasher afterwards. Let the rolls rise a little longer, 20-30 minutes and then put them in oven at 350 for about 20 minutes, or until slightly browned on top. If you like icing, and who doesn't like freaking icing on a cinnamon roll?, put about 3 cups of powdered sugar in a bowl with 1 T. milk. Stir until creamy, you can add more powdered sugar or milk to get the consistency you want and then just pour over the top.

Yum. Yum. Yum.















Wednesday, April 6, 2011

A Fancy Looking Milkshake.


I made these green milkshake things as a fun little treat for St. Patrick's Day.
But, my thoughts have drifted to this little minty concoction several times since then, so I'm declaring that these would be good any day of the year.

I never measure milkshake ingredients so bear with me, here.

Vanilla ice cream
milk
peppermint extract
green food coloring
cool whip
hot fudge sauce

I blended the ice cream and milk together until I got the consistency that I wanted, poured a little peppermint extract (not to much!) and a few drops of green food coloring into the blender and topped it off with cool whip and hot fudge sauce.

Yum.

Saturday, March 26, 2011

Let's Revisit This.


A long while ago, I posted my Chicken Fettuccine Alfredo recipe. I really don't make it that often because as Mrs. O would say, "this is a sometimes meal". I don't even want to know the caloric count on this dish. And you probably don't either.

But, I made it last week, sans the chicken, with a little tweaking to the sauce. I think this recipe is as good as any alfredo you can get at a restaurant and it's SO EASY to make. And equally as easy to eat because it is so fantastic.

As adapted from Better Homes & Garden's New Cookbook, 15th edition

*per 8 oz. of Fettuccine:

a few cloves of garlic, minced
2 T. butter
1 c. whipping cream
few shakes of salt
few shakes of cracked black pepper
1/2 c. grated Parmesan
fresh spinach leaves (optional)

I double this recipe and it feeds my family of 5 plus a little for leftovers. Get your noodles started, boil until al dente. Drain pasta and using the same pot, melt your butter over medium heat and saute your garlic for just a minute. Add the cream and salt & pepper. Turn your heat up and as the sauce starts to boil, reduce heat and stir until it starts to thicken. Once it starts to thicken, remove from heat all together and stir in your Parmesan. Stir well until Parmesan is fully melted and add your pasta to the sauce. Toss to coat well and while it is still warm, stir in your spinach leaves, if you like that sort of thing. I stir the leaves around to coat them with sauce and then put a lid on my pot for just a couple of minutes to get them to wilt faster.

Serve with crusty garlic bread or breadsticks and then plan on taking a nap. All those carbs will get you, no doubt. But, rest assured, it will be a seriously happy slumber.

Monday, March 14, 2011

Maybe I'll Just Make These Every Day.


Last week I was sitting in the library with the kiddos when everyone had to pee at the same time. Even though I complained (because I didn't want to get up) I was happy to take them all at once because parents of multiple children might know what I mean...you'll take one, then come back to another that suddenly has to go, then another...and so on.


It can be quite exhausting.


So we made our way to the bathroom in the library and endured the usual yelling- because-it-echos and turning out the lights because a certain 3-year-old thinks its funny and then running out on me while I'm using the bathroom. Have I mentioned how awesome it is to be the mother of 3 rowdy boys ages 6, 5, and 3? It's awesome. (It actually really is...)


On the way back, I was drawn to an over-sized book on the "New Material" shelf that had the word CAKE written across its front in big letters. Hello! I love cake. This book was meant for my eyes to see first, before anyone else, and then for me to take into the children's library and drool over all the pictures while my kids battle each other with giant cardboard bricks.


The book is called A World of Cake, and features popular cake recipes from, well, across the world. I am not really a fan of foreign desserts, though. Most likely because of all the sugar and partially hydrogenated corn syrup and all the other yucky stuff that we put in our foods here in the States. All that yucky stuff = amazing tasting desserts, right? Not to mention portion sizes. If you are going to eat chocolate cake, it should be a lot of it at once, right?


The N. American section of the book is really why I ended up checking it out. It has the easiest recipe for...Funnel Cakes, carnival style. And if there is one thing to know about me it is the infinity I have for food in gross places. Like a carnival, especially the carnival. Or a bowling alley. Or hole-in-the-wall diners that you may or may not be afraid to use their bathroom. Or the Waffle House.

But, who knew the funnel cake recipe was so easy? I should have been making these for years by now, but last week was my first time and it was everything I hoped. In fact, I couldn't stop eating it. And it even has variations, like the Mexican funnel cake full of diced apples with cinnamon and sugar.


I am totally game for that.




The funnel cakes I made were as good as the ones you can get at any carnival across the Mid-West in the middle of July, but there was no ambiance that came with it like the  bright neon lights, the smell of lemon rinds (no doubt from lemonade shake-ups!) and greasy carnies...only the flicker of my kitchen neon above the sink and maybe a greasy kid or two. I'm not sure which is better. :)



Anyway, here's the recipe.


2 1/2 c. all-purpose flour
1/4 c. sugar
2 t. baking powder
1/2 t. salt
2 eggs
1 1/2 c. milk
1 t. vanilla
3 c. vegetable or canola oil


First, combine the dry ingredients in a small bowl. In a seperate bowl, beat the eggs, milk, and vanilla until frothy. Gradually add the combined dry ingredients until all is well blended.


Meanwhile, in a heavy bottom pot heat the oil over medium heat until ready. You can test the temperature by adding just a small amount of batter into the oil. When it browns, your oil is ready.


I didn't put two and two together and realize I needed a funnel for this recipe. Since I didn't have one, I just poured my batter into a ziplock bag and cut the tip of one side. It worked perfectly, but if you have a cooking funnel you should use it. But who has a cooking funnel?

 Gently let the batter pour into the hot oil, pouring from the center outward, to create kind of a swirling pattern. When the bottom of the cake is just browned, gently flip over to other side. When golden on both sides, use tongs to remove the cake from the pot onto a paper towel-lined paper plate.


While still hot, sprinkle powdered sugar or cinnamon-sugar over the cake. The book also suggests whip cream and strawberries. Yum.


The Mexican funnel cake calls for chopped apples added to the batter before frying and then following the rest of the directions above, and then sprinkling cinnamon-sugar on top. Double yum.




Did I just make your day?!
Your welcome.

Sunday, January 2, 2011

Let's Make Whoopie.



My SIL Danielle and I got all crazy right before Christmas and made Whoopie Pies. Not just any Whoopie Pies, but chocolate ones with mint filling and chocolate ganache to top it off. The recipe estimated 20 pies, so I bought enough ingredients for 3 batches. But, hello! Have you ever made Whoopie Pies? They take F-O-R-E-V-E-R to make and the 5 kids running around our house were starting to get cranky. It was like they wanted attention or something. Needless to say, we stuck to just one batch.

And they were good! Oh, they were so good! I gently wrapped the baking sheet with plastic so they would stay moist and placed them lovingly in the oven so they wouldn't be poked or prodded by little fingers. And then disaster struck. I pre-heated the oven for lunch the next day, completely forgetting about our little love cookies and ruined them. I ruined my baking sheet, too, even though it was on it's last leg anyway and my hair smelled of plastic for the whole day. Awesome.

Here's the recipe, just don't burn them up like I did.

Source: Bon Appetit

Cookies:

•2 cups all purpose flour
•5 tablespoons unsweetened cocoa powder
•1 1/8 teaspoons baking powder
•1 teaspoon baking soda
•1/2 cup nonhydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature (I used butter)
•1 cup sugar
•2 large egg yolks
•1 tablespoon vanilla extract
•1 cup whole milk

Mint Filling:

•1/2 cup plus 2 tablespoons nonhydrogenated solid vegetable shortening or unsalted butter, room temperature (I used butter)
•1/2 teaspoon peppermint extract
•1/4 teaspoon vanilla extract
•2 cups plus 3 tablespoons powdered sugar
•1/4 cup egg whites (from about 2 large eggs)
•3 to 4 drops green food coloring

Chocolate Ganache:

•3 tablespoons heavy whipping cream
•1/2 cup bittersweet or semisweet chocolate chips

Start with the cookies:

•Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.

•Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.

Go for the mint filling

•Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.

Top it off like a pro: make a ganache

•Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.

•Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet.

•Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. Store airtight at room temperature.

*And just in case your New Year's Resolutions included weight loss or healthier eating, just one of these cookies has 368 calories. I'd save them for a special occasion, wouldn't you?!

Wednesday, November 17, 2010

Thanksgiving Sides: Sweet Potato Casserole

original photo from copykat.com

There are a few things I am famous for. This is one of them. I found this recipe in a magazine years ago and made it one year for Thanksgiving and it just kind of became a tradition all of its own. I can't remember where the original recipe came from, but I've added to it over the years, so now I claim it as mine.

Here's the thing with sweet potatoes: Most people either love them or hate them and if you have people of the latter variety it is hard to convince them they will actually like this. But, they will! Like I said in a previous post, everyone like sweet potatoes if there is enough added butter and sugar, which leads me to my next point.

Although this is an awesome side, it's not something you can eat all the time. Just because it is made primarily from a vegetable, it is not healthy and should be consumed sparingly.

Right.

Maybe that is true for the rest of the year but Thanksgiving is a "free pass" in my book. So get yourself some yams, or if you want to be difficult 3 lbs. of raw sweet potatoes and let's get to work.

Here's the other thing. This could be a dessert. I always serve it with the regular food, though, and it is a sweet little teaser for the actual desserts. But, like I said, it could be placed on the dessert table if you wanted it to. (But, you shouldn't. Take my word).

You'll need:

3 lbs. of raw sweet potatoes, peeled and cooked, or like I said just some canned yams and if I can remember right I think the 3 lbs. yields about 3 cups. I buy I of the large cans and 1 small.

1/2 c. sugar
1 stick of butter, softened
2 eggs
1/3 c. milk
1 t. vanilla

And for the best part, the topping:

1 c. brown sugar (or more, definitely more)
1/2 c. flour
1/3 c. melted butter

Go ahead and combine the topping ingredients and set aside. In a large bowl, mash the cooked (or canned) sweet potatoes. Add the stick of butter, eggs, sugar, milk, and vanilla. Beat on medium speed until well blended. Pour into a 9 x 13 and crumble mixture on top. I almost always use more than the original recipe called for; maybe I double it. You can also add pecans if that is your thing. Bake at 350 for 30 minutes, or until hot and bubbly.

Seriously, you will not regret this one.

Next up, Green Bean Casserole.

In other news, I finally caved and bought the most ridiculous pair of shoes ever.
orignal photo from strappy-sandals.com

I have hated "ugg" style boots since I first saw them, but I couldn't resist the sheep-lined wool insides any longer. Bonus: after a little research, I realized that the brand Bear Paw, sold at Macy's, at half the price of Ugg Brand is made of exactly the same materials. So score for me and everyone on my Christmas list. I have more left over for you. And now I am warm and happy and all is right in the world when that is taken care of.  But, that doesn't take away the feeling of ridiculousness I feel while wearing them. Just so you know, I don't stuff my jeans into the tops, even though it is cute on most people, it's not for me. :)

Thursday, August 19, 2010

A Peachy Crumble


This was just what I needed. Actually, I'm lying. With two! sticks of butter and two! cups of sugar, it is most definitely not what what I or anyone else needs. But, it was so good. Seriously--like the best ever.

I had a ton of peaches siting on the window sill trying not to go bad, but we just couldn't eat them all. I jumped on Foodbuzz and found this recipe on the blog The Brown Eyed Baker.

I stayed true to the recipe for the most part, but added more cinnamon. And it is clear that the crumble part of the recipe would be good with any kind of filling: blueberries, blackberries, or pumpkin. I can't wait to make it with pumpkin!

Here's the recipe. If you try it, let me know about it. How'd you like it?

And check out Foodbuzz, too. Lots of great recipes and foodie blogs. While you're there, click on Project Food Blog and check out my contestant profile. I'm entered in a contest that will start in September...I'm going to need votes, so hopefully you all will get click-happy.

And in case you didn't read my facebook status this morning....I spilled O.J. off the top shelf in the fridge. Jackson spilled a whole bowl of cereal on the table, which leaked over the edge into the floor, and Bryce got into my laundry detergent and powder is all over the basement floor. Feel bad for me?  .....please?

Thursday, August 5, 2010

The Reason I'm in Love with PW.


Blackberry Cheesecake.

It was so freaking good.

But, it isn't my recipe. It belongs to the Pioneer Woman.

Thank goodness she shares.


Sunday, July 18, 2010

Flop to Hot...Fresh Blackberry Cobbler.

Photobucket

So I have this cobbler recipe that I can never get right. Ahem...couldn't ever get right.

It's really very simple. 1 cup milk, 1 cup sugar, 1 cup self-rising flour, 1 stick of butter, and 1 cup of fresh blackberries. (And I add just a sprinkle of cinnamon over the top before putting it in the oven.)

I high-lighted the self-rising flour because that is the part I always screw up. As you can see in the first picture.....all-purpose flour doesn't rise by itself.

The second picture shows the kind of pan I was using was not working, either. It was very thin. (And I left it in the oven too long.) It is a 9 x 13 stoneware, and I was just informed this week that this recipe does best in a regular size loaf pan!  Who knew? It was my official Aha! moment.

Finally, this time I got it right. Finally! Right flour, right pan, right time in the oven.

Here's the recipe.

Preheat oven to 350 degrees. Melt 1 stick of butter in a regular size loaf pan. Mix together milk, flour, and sugar and pour into pan over the melted butter. Drop a handful (or more) of fresh blackberries (or really any kind of fruit you want) over the top. I add just a sprinkle of cinnamon, too. Let bake until browned on top, about 30 minutes.

And it was so good.

A little tip for you: If you have a recipe that calls for self-rising flour and you find that you are out, do this. Take one cup of all-purpose flour. Discard 2 tsp. of flour out of that one cup. Add 1 1/2 tsp. baking powder and 1/2 tsp. salt. Now you have flour that will work. It will rise and you will have a beautiful cobbler! You're welcome.

And....this blog was selected to be featured in the foodbuzz blog roll! Check it out in the right side-bar.

Sunday, July 11, 2010

Chocolate Covered Cherry Cake


Let me start out by saying: I don't like chocolate-covered cherries.
Really. But this cake is SO GOOD.

Let's begin:

1 devil's food cake mix
1 21 oz. can of cherry pie filling
1 t. of almond extract****
2 large eggs

Whip the eggs with a fork and add cake mix, filling, and almond extract. I starred the extract because this is really the most important ingredient. I have made this cake without the extract and it did not taste the same. It's vital! Stir the mix well, it will be stiff. Spread in a 9 x 13 pan and cook for 30 minutes at 350.

And here's the best part: The Topping.

5 T. butter
1/2 c. milk
6 oz. chocolate chips (half the bag)

Melt the butter in a heavy bottom pan. Stir in milk and chocolate chips and stir constantly until melted. Pour over cake while it's still hot.

You can let it set for a few hours, and it's great.
But I prefer to eat it right out of the oven with a scoop of vanilla.

Enjoy!

Tuesday, September 29, 2009

Sticky Pumpkin Buns

These may be the crowning glories of my baking experiences--so far.

Super easy and soooooo good.

You should try one.




1 envelope of active dry yeast
1/4 hot-warm water
1 t. plus 2 T. sugar
2 eggs
1/2 stick unsalted butter, melted
1 15 oz. can of pure pumpkin
5 1/2 c. all-purpose flour
3/4 t. salt

Filling:
1 stick butter, softened
1/4 c. sugar
1 c. packed brown sugar
1 T. cinnamon

Glaze:
2 c. confectioner's sugar (powdered sugar)
3 T. milk (plus a little extra)

Sprinkle yeast over warm water in lg. bowl. Add 1 t. sugar, let stand until foamy--5 to 10 minutes. Beat in remaining sugar, eggs, butter, and pumpkin. Gradually add 5 c. of flour and salt, scraping sides of bowl until soft dough forms. Put dough into mixer or knead by hand--you'll add 1/2 c. flour into the dough and continue kneading. Knead for 10 minutes. Grease a bowl, add dough. Cover with plastic and let rise about 1 hour and 20 minutes. Make Filling and set aside. Punch dough down and roll 1/2 out onto a floured surface into a rectangle. Spread with half of filling and start to roll dough from the long side--in a jellyroll fashion. Pinch seam to close--repeat with second half of dough and filling. You'll have two logs--cut crosswise into 10-12 1 in. pieces, and place each piece into a muffin tin. Cover with plastic and let rise another 30 minutes. (You can also freeze dough at this point. Just cover with plastic and foil and stick in the freezer.) Heat oven to 350 degrees. Uncover plastic and bake buns until bubbly--about 25 minutes. Transfer to wire rack and let cool 10 minutes. Make glaze and generously pour on top! Enjoy!





***If you'd like a tasty pumpkin roll, omit the filling and glaze. After the dough rises, pull apart into little balls, stick each one into a greased muffin tin (or sheet) and bake until done. These are popular around here in Brown County. Serve with butter.






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