A Whisk and A Prayer

Pink Cookies

2012-02-05T10:40:00.000-08:00

Happy February! I am sharing an old family recipe this week that's perfect for Valentine's Day, my grandma's pink cookies. They are light meringue cookies topped with a chocolate drizzle. The cookies are tinted a beautiful pink. The taste is light and airy and they literally melt in your mouth. I chose not to mix in chocolate chips this time as I was topping them with the melted chocolate drizzle. I much prefer the chocolate chips for the texture they give to the cookies. If you prefer you can leave out the food coloring and they are just as delicious, just not as festive :)

Pink Cookies

Author: Grandma Morrison

2 egg whites

1/8 teaspoon salt

1 cup sugar

1/2 tsp vanilla

1/8 teaspoon salt

3 drops red food coloring

Handful or two of chocolate chips (optional)

Preheat oven to 225 F. Line a cookie sheet with parchment paper (or do as my grandma did and cut a brown paper bag to fit the tray, just don't use it for high temp cooking!).

Get out your mixer and beat egg whites with salt until stiff and peaky but not dry.

Slowly add sugar 1/4 cup at a time while beating continuously. The mixture will begin to get a bit stiffer.

Now mix in vanilla and food coloring and gently fold in chocolate chips (if using).

Dough will turn a pretty pink color, if you want a deeper pink or red, add more food coloring.

Place dollops of dough on lined baking sheet (or pipe them on if you want a specific shape).

Bake cookies until firm but not browning, the cookies shouldn't wiggle if you touch them, should take between 5 and 10 minutes. Turn off the oven and leave the cookies in there to dry out for six hours or overnight.

After cookies have dried out, drizzle with melted chocolate and top with sprinkles if desired.

Have a sweet day!

Linking up to rook #17, Dollars and Cents

Chicken, Bacon, and Rice Soup

2012-01-24T05:00:00.000-08:00

Hello all! My best friend Lauren from thelittlethingswedo blog just gave birth to a beautiful little girl. Since as a new mom I'm sure the last thing she wants to do is cook, I cooked up a bunch of freezer ready meals that she can heat and enjoy. I made them a barbecue chicken cornbread casserole, some individual pot pies, and this soup. I grabbed the recipe off of Lauren's pinterest so I knew it was something she would enjoy. Believe it or not, this was my first time making a roux, and it seemed pretty lumpy to me, but once mixed in with the soup base, the lumps disappeared. Feel free to add more veggies, I know I will next time I make it. The recipe is highly customizable, you could sub in brown rice (that's what I did) or noodles or some other starch. The soup is so hearty and nourishing that all you really need to accompany it is a fresh green salad. Hope you enjoy, and if you get a chance, hop on over to Lauren's blog and congratulate her!

Chicken Bacon Rice Soup

Author: Pinch of Yum, from Cambridge Medical Center cookbook

3 (10 3/4 oz) cans condensed chicken broth

2 cups water

1/2 cup uncooked wild rice (or brown), rinsed

1/2 cup finely chopped green onions - I only had scallions, they seem similar to me!

1/2 cup margarine or butter

3/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon poultry seasoning

1/8 teaspoon pepper

2 cups half and half

1 1/2 cup cubed or shredded cooked chicken or turkey

8 slices bacon, crisply cooked and crumbled

1 tablespoon chopped pimiento

In a large saucepan, combine chicken broth and water.

Add rice and onions. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender). Once the rice is cooked, there will be some additional broth - do not drain. In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper.

Cook 1 minute, stirring constantly, until smooth and bubbly (mine never got all the way smooth, guess it takes practice). Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly.

Add this creamy mixture back into the saucepan with the rice/broth. Add remaining ingredients (chicken, bacon, and pimiento).

Heat on low, stirring every once in a while, for at least a half an hour. I cooked mine about an hour and a half. Do not boil. The longer you cook it, the more it will thicken.

This soup is best served after gently heating for an extended period of time (even a few hours) or the next day.

Have a happy week!

Chocolate Honey Walnut Cake

2012-01-17T05:00:00.000-08:00

Hello, happy Tuesday! Today I'm sharing a recipe from a cookbook my Aunt sent me for Christmas. It's the first recipe I've ever come across that combines honey and chocolate. Turns out it's a fantastic combo! No sugar is added except for the honey, and the chocolate flavor is rich and dark. I took the intensity a step further, because I believe chocolate cake must have frosting, and added a dark chocolate honey ganache. Then I sprinkled on some walnuts for crunch. Perfect finishing touch in my humble opinion. If you are not a fan of dark chocolate, this cake isn't for you, but if you are.... oh man. It is fabulous!

Here is an excerpt from Mollie Katzen's website that provides some good insight into making a honeycake:

"Baking cakes with honey can be tricky, because it is much heavier and, of course, wetter than sugar, so one has to take extra care that the texture of the finished product be light enough and has "enough crumb." To achieve this, we whip the honey separately at high speed with an electric mixer, until it is opaque. Two minutes is usually enough time. This incorporates air into the honey, increasing its volume, and drying it out some, so it can make a good cake. Please don't skip or skimp on this step"

Point taken, follow the instructions for this one!

Chocolate Honey Walnut Cake

from Mollie Katzen's Recipes "Desserts"

Nonstick spray for the pan

1/2 cup canola oil or softened butter

1 ounce (1 square) unsweetened chocolate

3/4 cup light-colored honey

2 eggs

1 teaspoon vanilla extract

1/4 cup unsweetened cocoa

1 cup unbleached all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 cup chocolate chips

3/4 cup walnuts

Preheat oven to 350°F (325°F for glass pan). Spray a medium-sized loaf pan with nonstick spray.

Melt the butter an chocolate together over low heat. If using oil, melt the chocolate alone, then remove from heat and stir in the oil.

Place the honey in a medium-sized bowl, and beat at high speed with an electric mixer for about 2 minutes or until it reaches an opaque frothy consistency. Add the eggs one a at time, beating well after each. Stir in the vanilla.

Sift together the dry ingredients in to a separate medium size bowl.

Beat the melted chocolate mixture into the honey-egg mixture.

Fold in the dry ingredients, 1/2 cup pecans (set other 1/4 cup aside) and chocolate chips, and stir until well combined.

Spread into the prepared pan.

Bake 25 to 30 minutes or until a knife inserted all the way into the center comes out clean. Cool before glazing and slicing (seriously or else you will have crumble cake).

Chocolate Honey Glaze

Adapted from Nigella Lawson

1/8 cup water

1/4 cup honey

1/3 cup unsweetened cocoa powder

1/4 cup confectioners' sugar

Mix all ingredients together, pour over cooled cake.

Sprinkle with remaining 1/4 cup walnuts.

I would love to know your favorite unusual flavor combos, let me know in the comments!

Tasty Tuesday!

Weekend Wrap Up at Tater Tots and Jello

Apple Brown Sugar Bars

2012-01-07T12:40:00.000-08:00

Hi everyone! Hope you had a fabulous New Years! Mine was spent relaxing and enjoying time with good friends and good food. New Years day, I was invited to dinner and, of course, volunteered to bring dessert. I chose a bar cookie recipe that has been on my "to bake" list for quite a while. Brown Sugar Bar Cookies, I envisioned them turning out a bit like pecan pie but I had no pecans so added apples instead. I made the shortbread crust per the recipe's instructions, and while the crust was baking, whipped up an apple pie filling. The bars were delicious, but not very esthetically pleasing. To tell you the truth, I was a bit embarrassed to bring them to the dinner. Luckily, the blend of rich custard with tart apples and crisp, shortbread crust made up for their less than perfect appearance. I have never tried a bar cookie quite like these. The recipe involves lots of sugar and butter, so if your New Year's resolution is a diet, look away now! Or just start the diet tomorrow...

Apple Brown Sugar Bars

Adapted from this food.com recipe

Crust

1 1/2 cups flour

3/4 cup margarine or 3/4 cup butter

3 tablespoons sugar

Apple Topping

2-3 large apples (I used Fuji)

1/4 cup butter

4 tablespoons brown sugar

3 teaspoons cinnamon

3/4 teaspoon nutmeg

1 1/2 teaspoons flour

Brown Sugar Topping or Filling

3 eggs

2 1/4 cups light brown sugar

1 teaspoon vanilla

Beat crust ingredients together until crumbly (I used a pastry cutter and my hands).

Press mixture into a 9x13 baking pan. Bake for 20 minutes at 350 degrees.

While that's baking, peel and dice your apples.

Melt the 1/4 cup butter in a saucepan on the stove over medium low heat. Add in the apples, cinnamon, nutmeg, and 4 tablespoons brown sugar.

Mix, mix, mix. Cook for about 5 minutes, then add in the flour and mix some more. Cook until the apples are just beginning to soften (I apologize, I didn't calculate how long this took, not long though). Remove from heat and start on the brown sugar topping.

In a separate bowl, combine eggs, brown sugar, and vanilla.

After crust has cooked for 20 minutes, remove from oven.

Spread/pour apples over baked crust.

I had an audience...

Then cover with brown sugar topping. Bake for another 25-30 minutes.

Cut into squares when cool.

Enjoy!

Blueberry Poppyseed Coconut Crunch Muffins

2011-12-31T12:30:00.000-08:00

Whenever I come across a recipe that claims to be the "best" anything, it immediately makes me want to try it. I was craving muffins this morning, so after rummaging through my freezer and finding a bag of frozen blueberries, I decided to try out this recipe for the "Best Blueberry Streusel Muffins" from Barbrabakes.com. I changed the recipe up by adding poppyseed and coconut. I am in love! I don't know why coconut and blueberry don't come together more often! The juicy blueberries are perfectly complemented by the sweet crunchy coconut. The streusel and poppyseed add even more crunch and texture. You should really make these for breakfast. Soon.

Enjoy!

Blueberry Poppyseed Coconut Crunch Muffins

adapted from barbarabakes.com

Yield: 12 muffins

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

2 tablespoons poppyseed

3/4 cup coconut

2 large eggs

2 teaspoons vanilla extract

1/2 cup whole milk

2 cups blueberries, fresh or frozen

Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners. Prepare streusel topping (recipe below) and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk.

Add flour, coconut, poppyseed, baking powder, and salt and stir until just combined.

Stir in blueberries.

Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.

Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.

When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

Streusel Topping:

4 tablespoons sugar

1 tablespoon flour

2 teaspoons vegetable oil

2 tablespoons coconut

In a small bowl, whisk together sugar, coconut and flour. Add oil and mix together until incorporated and you have a sandy texture.

Now get your coffee, sit back, relax, and bliss out on blueberry muffins!

Have a joyous New Year!

Curry Chicken Salad

2011-10-01T19:00:00.000-07:00

Chicken salad takes me right back to my childhood, finding a chicken salad sandwiches packed in my lunch was a special treat. This recipe is a variation on the chicken salad I remember from my childhood as it adds in curry powder and hard boiled eggs. I left out the celery and onions (didn't have any), but next time I'll add them in, it was missing crunch. I recommend that you let it sit overnight to allow the curry flavor to intensify and serve it the next day over salad greens or in a sandwich if you like. On a side note, I think craisins and or cashews would be a delicious addition, but beware that it will up the carb count!

Curry Chicken Salad

3 hard boiled eggs

2 cups chopped, cooked chicken meat

4 stalks celery, chopped

2 tablespoons chopped green onions

2 tablespoons dill pickle relish

2 1/2 teaspoons curry powder

3 tablespoons mayonnaise

Salt to taste

Peel and chop hard boiled eggs.

In a large bowl, combine the chicken, celery, eggs, green onions, dill relish, curry and mayonnaise.

Stir together until mixed well. Refrigerate until chilled, preferably overnight.

Nutrition Data Entire Recipe

743 calories

65.12 grams protein; 49.65 grams fat; 9.09 g carbs; 3.99 g net carbs

Nutrition Data per 1 Serving

149 calories

3 g protein; 9.9 g fat; 1.8 g carbs; .8 g net carbs

Enjoy!

Coco-Hazelnut Cookies

2011-09-22T05:00:00.000-07:00

Last week I went to Oktoberfest up in Mount Angel, Oregon. While there, I walked by a booth with a nice German lady selling all things hazelnut. I couldn't resist picking up a bag of hazelnut flour and a jar of hazelnut butter. While the jar of hazelnut butter is already long gone (it is DELICIOUS), the hazelnut flour has been waiting around in my freezer for the past week. I came across a recipe for Coconut Thumbprint Cookies on the Atkins website and decided to change it up and give it a try with hazelnut flour. The cookies came out really tender, my sister commented they were more of a scone consistency than a cookie. The way the flavors of the hazelnut and coconut meld together is delicious. The jam thumbprint is ok, but not really necessary. Next time I am going to make them in scone shape and just eat them as is or put the jam on afterward.

Hazelnut Coconut Cookies

Adapted from Atkins Website

Yield about 30

½ cup shredded unsweetened coconut

½ cup hazelnut flour

½ cup soy flour

2½ tablespoons granular sugar substitute (I used Splenda)

1 stick (½ cup) unsalted butter, chilled and cut into 8 pieces

1 large egg

1 large egg yolk

1 teaspoon coconut extract (I used vanilla)

3 tablespoons any flavor unsweetened fruit jam

Mix coconut, hazelnut flour soy flour and sugar substitute to combine. Cut in butter until mixture resembles a coarse meal.

Add egg, yolk and extract and mix until dough just comes together. Cover and chill for at least 3 hours, until somewhat firm. Roll dough into balls and arrange on an ungreased baking sheet. Dip thumb into warm water and make a depression in the center of each ball, forming a doughnut-like shape (but not pressing completely though).

Fill each depression with ¼ -teaspoon jam. Bake until golden, about 6 minutes. Cool 1 minute on baking sheet before transferring to wire racks to cool completely.

Nutrition data for one cookie (if you make 30)

Calories: 61.5

Fat: 5.71 g

Total Carb: 1.36 g

Net Carb: .85 g

Protein: 1.17 g

Nutrition data for whole recipe

Calories: 1846

Fat: 171.3 g

Total Carbs: 40.87 g

Net Carbs: 25.37 g

Protein: 35.21 g

After cooking the cookies had absorbed some of the jam so I added a bit more on top to make them look prettier.

Hope you all enjoy!

Linking up at Foodie Friday.

Low Carb Berry Shortcake Parfaits

2011-09-13T05:00:00.000-07:00

One of the challenges I have encountered with low carb baking is making desserts look elegant and appetizing. Many of the creations I have tried taste great but end up looking less than appetizing. When I was asked to make a dessert for a Memorial Day barbecue, I really wanted to make something delicious AND pretty. I found this recipe on foodnetwork.com and customized it, using a different biscuit recipe and adding raspberries. I was not all that happy with the appearance of the biscuits, but in the parfaits I crumbled them up and I think they turned out pretty elegant! The recipe came together quickly, and it satisfied even the strongest sweet tooth. Some people don't like taste of soy flour but I didn't get any complaints on the biscuits even from non low-carbers. The dough turns out really sticky, but if you dust your hands with a bit of flour and pat out the dough, it turns out well. You can make the biscuits a day or two before you are planning on serving the dessert, just store them in a Ziplock in the fridge. They did come out small so instead of layering them whole

in the parfaits, I crumbled them up. Doing this allows them to absorb more of the liquid from the berries. The whipped cream is just your basic homemade whipped cream, you can add Splenda or not depending on how sweet your berries are. I recommend serving these up in wine glasses for an especially fancy touch. Hope you all enjoy!

Berry Shortcake Parfaits

Adapted from foodnetwork.com

3 pints berries, cleaned and sliced (I used raspberries and strawberries)

1/4 cup, or less depending on taste, sugar substitute (recommended: Splenda)
1 recipe low-carb shortcake biscuits (recipe follows)
Low Carb Fresh Whipped Cream (recipe follows)
Few sprigs fresh mint

Combine berries and sugar substitute and refrigerate for at least 30 minutes. Crumble biscuits. Place half of the crumbled biscuit in a wine glass. Top with berry mixture and cream. Sprinkle on more crumbled biscuit and continue layering until you run out of berries and cream. Garnish with whole berries, and fresh mint.

Shortcake Biscuits

Adapted from yummly.com

1 cup soy flour

1 teaspoon baking soda

6 teaspoons Splenda

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

1 egg, lightly beaten

1/4 cup cream

Preheat oven to 350 degrees. Lightly grease a baking sheet and set aside.

Sift together dry ingredients.

Combine egg with cream and add to dry ingredients. Divide dough into 7 equal balls. Place on baking sheet.

Pat the dough balls into flat circular shapes (do the best you can, remember your going to crumble them anyway). Bake for 10-12 minutes or until firm when pressed.

Allow to cool, store in a ziplock bag until ready to use.

Low-Carb Whipped Cream

From Foodnetwork.com

1 cup heavy whipping cream

1/4 cup sugar substitute (Splenda is recommended)

1 teaspoon vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

Coconut Chocolate Chip Nutella Zucchini Muffins

2011-05-30T04:30:00.000-07:00

I love taking great healthy ingredients and assimilating them into tasty delicious baked goods. Every time I successfully incorporate a vegetable into a dessert it makes me that much prouder of what I have made. I'm not sure why... maybe it is the melding of ingredients that aren't traditionally used together, maybe it is the surprise on people's faces when I tell them the ingredients... Case in point, Coconut Chocolate Chip Nutella Zucchini Muffins! The muffins are super moist and on the heavier more decadent side. I spread half with a layer of chocolate frosting to kick them up a bit. They are the perfect (if a bit unbalanced) mix of healthy and indulgent.

Coconut Chocolate Chip Nutella Zucchini Muffins

Adapted from Allrecipes.com

1 egg

1/2 cup vegetable oil

1 cup white sugar

1 cup grated zucchini

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup flaked coconut

3 tablespoons Nutella

3/4 tablespoon cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease and flour or line muffin tins.

In mixing bowl beat egg, oil, and sugar. Warm nutella a bit in the microwave to make is a softer consistency.

Stir in zucchini, nutella and vanilla.

In another bowl, measure flour, baking powder, soda, salt, cinnamon, and coconut. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten.

Spoon into muffin tins. Bake at 350 degrees F (175 degrees C) for 20 - 25 minutes until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack.

Allow to cool a bit, and enjoy!

You could also make this in a loaf pan for a chocolaty twist on zucchini bread!

Hope you have a wonderful memorial day with family and those you love!

Linking up to Tasty Tuesdays and It's A Keeper Thursday.

Cubretazas

2011-05-19T05:00:00.000-07:00

I used to think that a cup of tea, a good book, and Lola (my chihuahua) curled up on my lap were all the ingredients I needed to weather a rainy spring afternoon. Little did I know that I was missing something, that something being a cookie to go with my tea. And not just any cookie, a "cubretaza" cookie. Cubretaza literally means 'cup cover' in Spanish, and that is exactly what these buttery shortbread cookies do. You set them over your tea cup and the steam from the tea warms them up to the perfect cookie temperature. Dipping the edges in a bit of chocolate and coconut or sprinkles provides the perfect finishing touch. They would be adorable for a tea party, or do what I did and enjoy them with your afternoon tea.

Cubretazas

Adapted from Gabriela Clavo y Canela Blog

1 1/4 cups flour

3/4 cups sugar

1 teaspoon vanilla extract

10 tablespoons cold butter

3 egg yolks

3 tablespoons milk

Pinch of salt

To Decorate:

Chocolate for melting

Sprinkles or shredded coconut

Preheat the oven to 350 degrees. Mix the flour, salt, sugar, and vanilla.

Cut butter into small pieces and add to flour mixture. Work the mix with your hands until well mixed with lumps no bigger than the size of a pea.

Add the egg yolks and milk.

Mix until you have a smooth dough. Wrap dough in plastic wrap and refrigerate for at least an hour. When dough is chilled, remove from refrigerator and place between two pieces of wax paper. Get out your rolling pin, roll dough out to about 1/4 inch thickness.

Using a circle cutter slightly bigger than the size of the mug you like to use, cut dough into circles.

Use the leftover scraps of dough to make little rolls to use as the cookie "handle", stick the handle to the circle of dough using a bit of water. To keep the them from collapsing while cooking, place a little roll of parchment paper or aluminum under each handle for support. Be sure not to roll the paper tight, or the pressure will unravel it and your handles will fly off! Bake for 10 minutes, or until lightly golden. Remove from oven and allow to cool. Dip edges in melted chocolate and cover with sprinkles or coconut.

Coconut or sprinkles?

Decisions, decisions.....

Hope you're having a fabulous week!

Linking to Something Swanky, It's A Keeper Thursday, Weekend Wrap Up, Under the Table and Dreaming, Strut Your Stuff Thursday, and Full Plate Thursday.

Raspberry Filled Buttermilk Scones

2011-05-14T05:00:00.000-07:00

This recipe is just perfect for brunch. The scone is familiar and comforting and the fruity filling makes for a lovely little surprise in the middle. You can use almost any jam or filling you have on hand, and the recipe can be doubled for larger crowds. The recipe originally calls for a food processor, which I don't have, so I included food-processor free directions as well. Just be sure not to over mix the scone dough as the texture can quickly go from light and tender to tough and dry when mixed with too much vigor. But if you keep your mixing and kneading to a minimum, in very little time you will have a steaming batch of buttery, flaky, fruit filled scones. Impressive and delicious!

Jam Filled Scones

Adapted from Country Living

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

16 tablespoon unsalted butter, cut into 1-inch pieces

1 cup buttermilk

1 tablespoon lemon zest

1/2 cup jam (raspberry was my choice)

3 teaspoons sugar

Preheat oven to 400 degrees F. Place the flours, baking powder, and salt in the bowl of a food processor fitted with a metal blade and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and zest and pulse until the dough is just combined.****

For people who don't have a food processor, place flours, baking powder and salt in a bowl. Using two knifes or a pastry blender, cut butter into flour mixture until mixture resembles coarse meal (no bigger than pea size clumps of butter). Add buttermilk and zest and mix until just combined (use a wooden spoon or your hands).

Shape the scones: Line a baking sheet with parchment paper and set aside. Place an 18-inch sheet of parchment paper on a work surface and sprinkle it lightly with flour. Transfer the dough to the paper and, with floured hands, gently press the dough into a 12- by 12-inch square; the dough should be about 3/4 inch thick.

Cut out two 6-inch circles, reshape the remaining dough into a 3/4-inch-thick square, and cut out one more 6-inch circle. Gather the remaining scraps and form into one final 6-inch circle. (basically you will end up with four equally sized circles).

Place 1/4 cup of jam on two of the circles. Top each with the remaining dough rounds and pinch the sides shut.

Using a knife, score the top of each scone with a large cross marking 4 quadrants. Sprinkle the tops with sugar. Transfer scones to the prepared pan and bake until golden -- 30 to 35 minutes.

Transfer to a wire rack to cool.

Split or cut on the scores. Serve warm or at room temperature.

Yum!

Have a lovely weekend! Linking up

Linking up at Tater Tots and Jello, Something Swanky, Tasty Tuesdays, Tempt My Tummy Tuesday, and Under the Table and Dreaming By Stephanie Lynn

Chocolate Quick Bread/Cake

2011-05-07T09:15:00.000-07:00

oh my goodness! It has been too long since I blogged, life's pace is definitely picking up! Despite the craziness of life, I have still found time to bake, I made this cake yesterday after a particularly hectic day at work, and it turned out lovely. Decadent and chocolaty, all those work stresses went right out the window! It's topped with fluffy frosting and mounds of marshmallows and I finished it off by grating dark chocolate over the marshmallows. I actually poured half the batter into the pan, sprinkled on a layer of marshmallows, and topped it with the rest of the batter. I don't recommend this, it really didn't make any difference in the cake, the marshmallows just melted and got sticky. Cake was still good (really good) but a bit sticky around the edges. If you make it, just leave them out, as I did in the recipe below. Next time I make it I'm going to throw a few handfuls of chocolate chips in for an even more intense chocolate flavor. For the frosting use canned or homemade whichever you prefer. I used homemade buttercream leftover from some cupcakes I made for valentines day. I had saved the extra in February by freezing it, all I had to do was thaw it and rewhip it, no problem!

Chocolate Quick Bread

Recipe from Thatsmyhome.com

2 1/2 cups flour

1 1/2 teaspoon baking soda

1/2 cup cocoa

1 cup sugar

1/2 teaspoon salt

1 egg, beaten

1/3 cup butter, melted

1 1/4 cups sour milk*

Topping

Frosting

Marshmallows

Chocolate shavings

*Sour milk: add 1 tbsp. vinegar to 1 cup milk at room temp. Allow to sit 5 minutes.

Preheat oven to 350° F. Spray a 9x5 loaf pan with nonstick spray and set aside.

Sift together first five ingredients. Add remaining ingredients.

Combine until just blended. Pour into sprayed 9 x 5 loaf pan. Bake at for about one hour or until a pick inserted in the middle comes out with just a few crumbs attached. Remove from oven, allow to cool completely. When cooled, remove from pan.

Frost with buttercream or other frosting and top with plenty of marshmallows and a sprinkle of chocolate shavings.

Have a great weekend!

Linking up at Tatertots and Jello, Under the Table and Dreaming, Rook 17, and Funky Junk Interiors.

Chocolate Strawberries and Cream Pie

2011-04-28T05:00:00.000-07:00

After Easter candy sales depress me. Chocolate bunnies and marshmallow chicks look down from their discount shelves, never to fulfill their Easter dreams. I always end up buying a few (of the bunnies, sorry chicks but I'm not a fan) and then they sit on my shelf waiting for some higher purpose. And I imagine that being used in this pie would be a chocolate bunny's dream. Well, actually maybe not since they get melted down and spread over a pie crust then topped with fluffy cream and fresh juicy strawberries. But hey, at least they made it out of the store, right?!

*Disclaimer, yes I realize that the bunnies are made of chocolate and probably don't have "feelings"

Chocolate Strawberry and Cream Pie

From Taste of Home

3 ounces chocolate, divided or one big Easter bunny broken into pieces

1/2 tablespoon butter (can be omitted if using a high quality Easter Bunny) `

1 pastry shell (9 inches), baked (use your favorite recipe)

2 packages (3 ounces each) cream cheese, softened

1/2 cup Sour Cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

3 to 4 cups fresh strawberries, hulled

1/3 cup strawberry jam, melted

In a large saucepan, melt 2 oz. chocolate and butter over low heat, stirring constantly. Note -try to use a good quality bunny or the chocolate will be harder to spread when melted. Spread or brush over the bottom and up the sides of pastry shell.

Chill.

Meanwhile, in a large bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth.

Spread over chocolate layer; cover and chill for 2 hours.

Arrange strawberries over the filling.

Brush with jam. Melt the remaining chocolate and drizzle over the top. Yield: 6-8 servings.

So good!

Cinnamon Sugar Bread

2011-04-22T15:00:00.000-07:00

Hello friends! Today I made cinnamon sugar bread. It took me oh, about 6.5 minutes to get it in the oven and then 45 tortured minutes waiting (actually I sat on my bum and watched Sex and the City). THEN I read the recipe again, and realized it said to let the bread sit, wrapped in aluminum foil, overnight.. um, ya, about that.... Didn't so much happen. BUT This bread was OUT of THIS world fabulous warm from the oven. Some of it made it overnight, and the next day I warmed it up and it was even fabulouser (okay not a word, but descriptive nonetheless). Warm swirls of cinnamon meet creamy crumbly quick bread. Probably the easiest thing I've made in a while. I didn't even dirty more than one bowl and I stirred it up with a tablespoon, no wooden spoon or mixer required. Seriously this stuff is good.

Cinnamon Sugar Swirl Quick Bread

Adapted from Allrecipes.com

Ingredients

1/3 cup white sugar

2 teaspoons ground cinnamon

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup white sugar

1 egg, beaten

1 cup milk

1/3 cup vegetable oil

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.

In large bowl combine flour, baking powder, salt and 1 cup sugar. Add egg, milk, and oil to flour mixture.

Stir until just moistened.

Pour half of the batter into pan.

Sprinkle with cinnamon and 1/3 cup sugar (you can mix together cinnamon and sugar before hand, I didn't though I just sprinkled away).

Cover with remaining batter.

Top with more cinnamon/sugar if desired.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Let cool in pan for 10 minutes before removing to a wire rack to cool completely.

Wrap in foil and let sit overnight before slicing (as mentioned, I sliced off two pieces then wrapped the rest of the loaf in foil).

Enjoy! Happy Easter Weekend!

Carrot Cake Cookie Sandwiches

2011-04-15T16:07:00.000-07:00

Spring has sprung here in Oregon, we are getting sun about one day a week, which is pretty darn good for the Northwest! Spring makes me happy, and when I'm happy, I bake (and run which is needed due to all the baking!) My most recent baking accomplishment is a carrot cake cookie sandwich. I used Martha Stewart's Carrot Cookie Recipe and sandwiched the cookies together with a cream cheese frosting. Martha's recipe calls for raisins but I left them out as I used up all my raisins making these. I also had no cinnamon so I added in pumpkin pie spice instead, sounds weird but surprisingly worked really well in the cookies! They are super moist and the carrots give a nice subtle flavor, don't worry not too carroty. I even had a veggie hater sample one and he declared them delicious, actually he just ate two more so I declare that they must've been delicious!

Carrot Cake Cookie Sandwiches

Adapted From Martha Stewart

1 cup packed light-brown sugar

1 cup granulated sugar

1/2 pound (2 sticks) unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoon pumpkin pie spice

2 cups old-fashioned rolled oats

1 1/2 cups finely grated carrots, (about 3 large carrots)

Cream Cheese Frosting (recipe here)

Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.

Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.

Gradually add flour to butter mixture; mix on a low speed until just blended.

Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.

Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.

Once cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.

Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Happy Easter!

I will be linking up at Sweet Tooth Friday, Rook #17, Sunday Showcase at Under the Table and Dreaming, and Weekend Wrap Up at Tater Tots and Jello.

Apple Shortbread Bars

2011-04-13T04:00:00.000-07:00

I found this recipe on Lovin In The Oven blog. It is fantastic (the blog and the recipe)! You really can't go wrong with any dessert made with apples. I picked up some fresh Pippin apples from the Portland Farmers Market (SO excited it's open!) and used them in the filling. They weren't too sweet or juicy so they were perfect for these bars. I took Kim's advice and used a smaller pan (8x8) so the bars came out thick, I also followed her suggestion to make less of the icing. She recommends leaving off the icing all together, as the bars are quite sweet. But when it comes to dessert sweet is a-ok with me so I left it on. The flavors are reminiscent of apple pie, but the shortbread gives the bars a sweet crunch that really takes these bars to the next level of decadent dessert! You should absolutely make these, now, you will NOT be disappointed!

Apple Shortbread Bars

From Lovin In the Oven

Shortbread Crust Ingredients

2 c. flour

1/2 c. sugar

1/2 tsp. baking powder

1/2 tsp. salt

1 c. real butter, softened (no substitutions!)

1 egg, beaten

Apple Filling Ingredients

1/2 c. white sugar

1/4 c. flour

2 tsp. apple pie spice, or cinnamon

4 c. (about 3 medium) sliced, peeled baking apples (I used 3 pippin apples)

Glaze Ingredients

1 c. powdered sugar

About 2 Tbsp. milk

1 tsp. vanilla extract

To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl.

Cut in butter with a pastry blender or use your hands to mix in until you have pea-sized crumbles.

Gently mix in beaten egg. Spray an 8x8 pan with non-stick cooking spray.

Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.

To prepare apple filling, combine flour, sugar, and apple pie spice.

Toss with apples and spread apples out on prepared crust. I actually forgot to toss apples with flour and sugar and had to pick them off the crust and toss them. Apparently I can't watch TV and bake at the same time ☺

Pat reserved crust mixture over the apples, it's ok if there are some uncovered parts, its supposed to be like a streusel. I just tore off bits of batter with my fingers and patted it into place. Bake in preheated oven for 45 minutes, or until lightly browned. When finished, allow to cool completely. To prepare glaze, whisk together powdered sugar, vanilla extract, and enough milk to achieve desired consistency. My tip, to make less of a mess, combine all glaze ingredients in a Ziploc bag and smoosh together with your hands. Be sure not to leave any powdered sugar lumps. When glaze is desired consistency, cut off a very small portion of one of the corners of the Ziploc.

Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along).

Cut into bars and serve.

What's your favorite fruit dessert? I think these might be mine!

I linked up at Real Food Wednesday with Kelly the Kitchen Kop, What's On Your Plate Wednesdays, Let's Do Brunch, It's A Keeper Thursday, Sweet Tooth Friday, Sunday Showcase, Weekend Wrap Up at Tater Tots and Jello. and Works for Me Wednesday.

Light Strawberry Cream Cheese Muffins

2011-04-08T18:05:00.000-07:00

Another tasty light option today! Strawberry Cream Cheese Muffins. The perfect way to utilize any frozen berries still lurking in the depths of your freezer. The muffins are sweet and tender with berries bursting through in every bite. The lovely thing about this recipe is that it is so very versatile. The original recipe calls for raspberries but really any kind of berry or fruit would be delicious (okay maybe not ANY kind, but most kinds!) The muffins stay healthy thanks to non-fat cream cheese and the use of egg whites. I used even less sugar than called for in the recipe, and some of the reviewers said they halved the butter and added an eighth cup of applesauce. Oh the healthy possibilities!

Strawberry Cream Cheese Muffins

Adapted from Cooking Light

2/3 cup (5 ounces) fat-free cream cheese, softened

1/3 cup butter, softened

1 1/4 cup sugar

1 1/2 teaspoons vanilla extract

2 large egg whites

1 large egg

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup low-fat buttermilk

2 cups fresh or frozen strawberries, chopped

Preheat oven to 350°. Combine cream cheese and butter in a large bowl.

Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt.

With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture.

Gently fold in strawberries. Grease 24 muffin cups or line with foil cup liners in muffin cups.

Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean.

Remove from pans; cool on a wire rack.

The Cooking Light website says that each muffin has 142 calories. If you make the adjustments I made (less sugar, non-fat cream cheese, omit nuts) they are even less than that! So eat two!

Enjoy your weekend!

Linking up to Weekend Wrap Up at Tater Tots and Jello , Motivate Me Monday and Sunday Showcase at By Stephanie Lynn

Coconut Cream Eggs

2011-04-02T17:45:00.000-07:00

Tired of Cadbury creme eggs yet? Ok, me neither, at least not the caramel kind. However, I would like to encourage you all to add a new sweet to your Easter candy repertoire AND one that you can make yourself! Coconut Cream Eggs, think Mounds Bar but way better. Better for a few reasons, no preservatives, weird add-ins, etc. the filling is way creamier than a mounds bar, and they are smaller than Mounds bars so you can eat more ☺. I have problems coating things in chocolate, they never seem to look as perfect as I want them to, so my eggs are not all perfectly egg shaped. They are more oblong and randomly sized, which is due to the fact that I was in a hurry and didn't take time to mold the cream cheese/coconut mixture the way I should have. So be sure you give yourself a bit of time if you are a perfectionist. If not, don't worry they'll still taste fabulous!

Coconut Cream Eggs

Taste of Home

Ingredients

1 package (8 ounces) cream cheese, softened

1 tablespoon butter, softened

4 cups confectioners' sugar

1 cup flaked coconut

2 cups (12 ounces) semisweet chocolate chips

1 tablespoon shortening

In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle.

Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm.

Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened.

I drizzled mine with colored frosting. I used this recipe. Store in the refrigerator. Yield: 3 dozen.

Happy Spring!

Linking up to Tatertots And Jello, Sweet Tooth Fridays, Just Something I Whipped UP, Meatless Monday, Motivate Me Monday and Under the table and Dreaming

Oatmeal Raisin Cookies, with Grape Nuts!

2011-03-31T04:00:00.000-07:00

Oatmeal raisin cookies are my favorite type of cookie. Yup, that's right! I like them even better than chocolate chip! This recipe is great as it includes Grape-Nuts which gives them crunch! The raisins can be switched out for chocolate chips, m&ms, or other dried fruit. Try to let the cookies cool for at least five minutes before indulging, as the cookies cool they acquire the perfect chewy, moist oatmeal raisiny flavor that will send you straight back to your childhood! Enjoy!

Grape Nut Oatmeal Raisin Cookies

From allrecipies

1 cup butter, softened

1 cup sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/4 cups quick cooking oats

1 cup Grape-Nuts cereal

A few handfuls raisins

1 teaspoon baking soda

1 teaspoon baking powder

In a mixing bowl, cream butter and sugars. Beat in egg and vanilla.

Combine flour, oats, cereal, raisins, baking soda and baking powder.

Gradually add to creamed mixture. Roll into 3/4-in. balls.

Place 2 in. apart o ungreased baking sheets; flatten with a fork. Bake at 375 degrees F for 10-12 minutes or until lightly browned.

Cool for 3 minutes before removing to wire racks.

Hope your day is filled with happiness!

I am linking up to Full Plate Thursdays, Funky Junk Saturday Night Special and It's A Keeper Thursday.

Banana Nut Muffins

2011-03-26T06:00:00.000-07:00

Need an easy weekend breakfast? How about banana nut muffins? With a streusel topping? No problem! These are simple, no fuss muffins that require few ingredients, barely any effort and little time. The recipe comes from a 1968 Better Homes and Gardens New Cook Book. It started out as a Banana Coffee Bread Recipe. I made some changes, and out came these moist, satisfying muffins! The simplicity of the recipe allows the bananas to really steal the show while the streusel topping adds a nice crunch. Hope you enjoy!

Banana Nut Muffins

From Better Homes and Gardens New Cook Book, 1968 Edition

Makes 12 Muffins

See! OLD recipe!

1/2 cup butter, softened

1/2 cup brown sugar

1/2 cup white granulated sugar

3/4 cup mashed ripe bananas, about 3 medium bananas

2 eggs

1 1/4 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

Preheat oven t0 350 degrees. Grease a twelve cup muffin pan, or use paper liners.

Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each.

Stir in bananas, stir in dry ingredients. Mix well. Fill muffin tins about 3/4 full (mine were a little fuller).

Sprinkle with streusel topping (recipe below).

Bake for 25-30 minutes, or until a cake tester comes out clean.

Streusel Topping

1/2 cup flour

1/4 cup brown sugar

1/4 cup white granulated sugar

1/2 teaspoon ground cinnamon

1/4 cup chilled butter

1/4 cup finely chopped nuts

Mix flour, sugars, and cinnamon; cut in butter till crumbly.

Add nuts. Sprinkle on top of muffin batter.

I had some extra, which I put in a Ziploc and threw in the freezer. All ready for the next time I'm craving a batch of muffins or coffee cake.

Have a lovely weekend!

Linking up to Tatertots and Jello Weekend Wrap up, Tasty Tuesdays, Tempt my tummy tuesdays, Rook No. 17, and Sunday Showcase at By Stephanie Lynn.

Cinnabon Clones

2011-03-23T04:00:00.000-07:00

I happen to adore cinnamon rolls. Especially Cinnabon cinnamon rolls. Giant, cinnamony, flaky.... need I go on?! I had never tried recreating them until I ran across this clone recipe, originally from Tod Wilbur's "More Top Secret Recipes". I always thought Cinnabons would take sooo long, and honestly when I wake up in the morning the last thing I want to do is spend the first few hours of my day baking bread. I need sustenance immediately, waiting around for breakfast is not a good plan for me, I tend to get cranky without food :) Thus the perfect solution, freeze and bake cinnamon rolls! I used a recipe adapted for the bread machine to make it even more effortless and got tips from the King Arthur website on how to freeze yeast breads before baking. All I had to do was make the cinnamon rolls on a leisurely weekend afternoon and pop them in the freezer. I kept them in the freezer for a week, then the night before I wanted to eat them I just put them in the fridge and in the morning into the oven and voila! Homemade Cinnabons! If you like your cinnamon rolls super decadent (like me) you can whip up an easy cream cheese frosting to slather on once the cinnamon rolls are baked. Yum!

Cinnabon Clones

From More Top Seceret Recipes, by Todd Wilbur via food.com

1 (1/4 ounce) package dry yeast

1 cup warm milk

1/2 cup granulated sugar

1/3 cup margarine or butter

1 teaspoon salt

2 eggs

4 cups flour

FILLING

1 cup packed brown sugar

2 1/2 tablespoons cinnamon

1/3 cup margarine or butter, softened

ICING

8 tablespoons margarine or butter

1 1/2 cups powdered sugar

1/4 cup cream cheese

1/2 teaspoon vanilla

1/8 teaspoon salt

Directions For Bread Machine (see bottom of page for by hand recipe)

Put all ingredients for dough into your bread machine in the order recommended by the manufacturer (usually wet first, then dry, then make a well in the dry ingredients and add yeast). Set to dough cycle and let the bread machine do it's work!

When dough cycle is complete. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick. To make filling, combine the brown sugar and cinnamon in a bowl.

Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

Working carefully, from the long edge, roll the dough down to the bottom edge.

Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.

At this point I had one extra that didn't fit in the pan so I stuck it in a muffin tin and baked it right then and there!

Ten minutes at 400 degrees.

But, moving on to the freezing of the rolls... Carefully place them in a plastic bag,

one large enough to “tent” over the risen buns. Place the bag in the freezer. When the buns are frozen solid, gently press the bag more tightly around them, and reseal. The evening before the morning you want to serve the buns, remove them from the freezer. Unseal, and “poof” the bag up a bit, so it’s not touching the buns. Reseal, place the buns in the refrigerator, and let them thaw overnight.

Next morning, remove them from the fridge, and take them out of the bag. Let them sit at room temperature while you preheat your oven.

Preheat oven to 400 degrees.

Bake for 15-20 minutes or until light golden brown.

While the rolls are baking combine the icing ingredients.

Beat well with an electric mixer until fluffy.

When the rolls are done, remove from oven. Allow to cool 10 minutes.

Flip pan over onto a serving plate.

Spread generously with icing. If your rolls are still hot, like mine were, when you spread on the icing, it will begin to melt just fyi.

Melty frosting...

If you prefer your rolls without icing, sprinkle with some chopped nuts, and enjoy!

By Hand Recipe

For the rolls, dissolve the yeast in the warm milk in a large bowl.

Add sugar, margarine salt, eggs, and flour, mix well.

Knead the dough into a large ball, using your hands dusted lightly with flour.

Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Once doubled in size continue with directions above (from the step after dough is removed from bread machine).

Linking up at Sugar and Dots, My Backyard Eden, Good Cheap Eats, Paisley Passions, Friday Favorites, Prairie Story, It's A Keeper Thursday, Tater Tots and Jello, By Stephanie Lynn, and Trendy Treehouse.

Bisquets

2011-03-18T20:15:00.000-07:00

One of my favorite things about Mexico is the presence of Mexican bakeries, Panaderias, on every street corner. Panaderias are not just bakeries, they are filled to bursting with every type of pan dulce (sweet bread) you could ever imagine. For about 25 cents (U.S.), you can walk out with a delicious warm treat. The selection is astounding, go here to see a few of the options. I love trying to recreate the recipes, but finding authentic recipes is not as easy as you would think! I have been searching and searching for a recipe for Mexican bisquets, my favorite Mexican bread, by far. I have tried to replicate the recipe, but to no avail. The Mexican bisquet is giant (in both height and width), flaky, and buttery. The panederias make the bisquets in the normal circular shape but they always top them with a rounded piece of dough. They are quite different from your common buttermilk or baking powder biscuit (although I enjoy those as well). They have a deep yellow hue and are a bit sweeter than American style biscuits. The finishing touch is an egg wash which gives them a pretty varnish. I finally came upon this recipe, and while not an exact replica, I am getting closer. The bisquets did turn out amazingly buttery and flaky, but they didn't rise as high as I was hoping. Maybe more baking powder next time. I will keep searching for the perfect recipe, but until then these biscuits are really very good! So I hope you enjoy this recipe, and if any of you have any good Panaderia recipes I would love to give them a try!

Bisquets

Recipe adapted from Reposteriaypanederia.com

70 grams or a scant 5 tablespoons butter

70 grams or a scant 5 tablespoons butter flavor Crisco (I know, I'm not a huge fan, but it's what most of the Mexican Bread recipes call for, actually they call for pork fat but I couldn't make myself do that...)

2 cups flour

½ teaspoon salt

2 tablespoons sugar

¾ cup cold milk

3 teaspoons baking powder

Preheat oven to 425 degrees. Sift together flour, salt, and baking powder.

Cut in (or grate in) butter and Crisco and mix together using your hands, adding milk little by little to ensure everything is mixed together.

On a lightly floured surface, roll out dough to about 2 centimeters. Cut bisquets using a rounded glass.

To make the indent on top I used a little pill bottle and lightly pressed it into the dough making sure it doesn't go all the way through (doesn't affect taste at all, just makes them look pretty). When all dough has been rolled and cut, put biscuits onto a parchment paper lined baking sheet. Brush with a bit of milk. Bake for 15 - 20 minutes, or until lightly golden brown.

Now for a quick Spanish lesson...

Pan = Bread

Bisquet=Biscuit

Delicioso = delicious

yummmm = yummmmm

Happy Weekending!

Linking to Weekend Wrap Up, Sunday Spotlight, and Sunday Showcase.

Irish Potato Farl

2011-03-17T04:00:00.000-07:00

Oh. my. gosh.First of all, Happy St. Patricks day! I wanted to try a traditional Irish Recipe for my St. Pattys day breakfast this year, little did I know it would be the easiest recipe I have ever attempted, .and seriously one of the best things I have ever tried. Behold, Irish Potato Bread Farl. Apparently it's a breakfast staple in Northern Ireland a part of something called an Ulster Fry. An Ulster Fry, according to Wikipedia, is a full Irish breakfast, usually fried (go figure), consisting of bacon, eggs, sausage, soda bread, and potato farl. Now, I have never been to Ireland, but apparently they eat quite well! The Potato Farl is delightfully crisp on the outside and smooth and creamy on the inside. It reminded me a bit of a less oily hashbrown, but a million times better. I messed with the recipe proportions because I only had three little potatoes left over, which yielded 1 1/3 cups mashed potatoes. The recipe source I used said that the amount of flour can vary, just add bit by bit until a soft dough forms. A good rule of thumb is use half as much flour as potato. So, for example, I had 1 1/3 cups mashed potatoes, so I used a scant 2/3 cup flour. The finished product is supposed to be savory and is often served with onions and mushrooms. But I like my breakfast on the sweet side so I topped it with butter and syrup.

It was delightful, and, dare I say it, I liked it better than pancakes! And that is something because I LOVE pancakes! Next time you have mashed potatoes, definitely set a few aside for a hearty potato farl, and Happy St. Patricks day!

Irish Potato Farl

from foodista.com

Ingredients

2 cups hot boiled potatoes

Scant 1 cup flour

1 teaspoon salt

1 tablespoon butter + more for griddle

While hot, mash potatoes well with salt and butter. Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable.

Divide and roll/press into a circular shape about 9″ and 1/4″ thick.

Cut into 6 or 8 ‘farls’ (wedges). Grill in a hot, greased griddle or pan until well browned on both sides.

So. So. Good.

Have a Happy St. Patrick's Day!

Linking up at Prairie Story Recipe Swap, Full Plate Thursday with Ms. Helen, Designs By Gollum, Family Friendly Friday's, I'm Lovin It, Everything But the Kichen Sink, and It's A Keeper Thursdays.

Cookie Dough Chocolate Cookies

2011-03-13T05:00:00.000-07:00

I have a problem, if something is on sale for a dollar, chances are, I will buy it. So, when cookie dough bites were on sale, guess who bought three boxes.... that would be me. I figured I would incorporate them into some baked good at some point. Then I forgot about them, until today! I was cleaning out my cupboard, happened upon the candies, and immediately though of a recipe I recently saw over at Annie's Eats, Giant Double Chocolate Cookies. Intense chocolate cookies enveloping little chunks of chocolate covered fudge brownie cookie dough, chocolate chip cookie dough, and peanut butter cookie dough! WOW. I used less sugar in the cookies, since I added so much candy, and that was a good plan, otherwise they would've been way to sweet! The cookies came out all dark and chocolaty with little melted pools of sweet cookie dough throughout.

Cookie Dough Chocolate Cookies

Adapted from Annie's Eats

Yield: 12 very large cookies

Ingredients:

1 cup (2 sticks) cold, unsalted butter, cubed

1 cup sugar

2 large eggs

½ cup dark cocoa powder

2¼ cups all-purpose flour

¼ tsp. coarse salt

1 tsp. baking powder

3 boxes cookie dough bites (flavor of your choice)

Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.

In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed.

Mix in the cocoa powder until well blended.

Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.

Fold in the cookie dough bites with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. Divide the dough into 4 ounce portions (or divide into 12 equal pieces).

Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Enjoy!

Linking up at Under the Table and Dreaming, Tasty Tuesdays and Tater Tots and Jello

Whole Wheat Apple Scones

2011-03-11T05:00:00.000-08:00

First of all, thank you for all your votes in my poll! I love getting your opinions and it was great to see that you guys are so interested in healthy stuff! This makes me happy for many reasons, one of which being I work at a Head Start as a Family and Health Supervisor, this means that I give many trainings throughout the year on nutrition and healthy eating to staff and parents in our program. So, in spite of the many not so healthy treats on my blog, I actually eat pretty healthy, which is why I love this scone recipe! The scones are low cholesterol and only 170 calories. I got the recipe from the archives of good old Cooking Light (aka Myrecipes.com). They cook up super moist and I used almond milk which gave them a distinctive nutty flavor that perfectly accented the cinnamon, apple, and vanilla. They are not very sweet, if you prefer something sweeter, go ahead and add some extra sugar or serve with a dollop of honey. Making them using part whole wheat flour ensures that they are hearty and filling but not too dense. I had one for breakfast and stayed full till lunch!

Whole Wheat Apple Cinnamon Scones

Adapted from Cooking Light via Myrecipes.com

1 cup plus 2 tablespoons all-purpose flour (about 5 ounces)

1 cup whole wheat flour (about 4 3/4 ounces)

1/4 cup sugar

2 teaspoons baking powder

1 1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 cup chilled butter

1 1/2 cup shredded peeled apple (about 2 medium apples)

1/2 cup 1% low-fat milk (I used unsweetened Almond Milk which has even less calories!)

1 teaspoon vanilla extract

2 tablespoons low-fat milk

2 teaspoons sugar

Preheat oven to 425°. Lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Or use a kitchen scale and weigh it out.

Combine flours, 1/4 cup sugar, and next 5 ingredients (through nutmeg) in a large bowl; stir with a whisk. Grate in butter (chill your butter well and use your cheese grater, so much easier than cutting into small pieces then cutting into flour).

Mix in a bit with a fork or pastry cutter until mixture resembles coarse meal.

Add apple, 1/2 cup milk, and vanilla extract, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.

Divide dough in half; pat each portion into a 6-inch circle on a parchment paper lined baking sheet.

Cut each circle into 5 wedges, cutting into but not through, dough. Brush tops of wedges with 2 tablespoons milk, and sprinkle evenly with 2 teaspoons sugar (I added some cinnamon too).

Bake at 425° for 15 minutes or until golden.

Serve warm.

They are good next day too, just warm them in the microwave for 10-15 seconds.

Calories: 170, Fat: 5.1g (sat 3g,mono 1.3g,poly 0.3g), Protein: 3.7g, Carbohydrate: 28.1g, Fiber: 2.1g, Cholesterol: 13mg, Iron: 1.3mg, Sodium: 319mg, Calcium: 84mg

Linking to Tater Tots and Jello, Saturday Night Special at Funky Junk Interiors, and SUnday Showcase at Under the Table and Dreaming.

Baked Fudge

2011-03-08T05:00:00.000-08:00

If you ask me about my favorite desserts, pudding and pudding like desserts would not be among my top choices. I prefer a big cookie with ice cream, or a slice of fruit pie. However, this recipe has me singin a different tune. It is rich, fudgy, and pretty awesome. When eaten warm, it easily sneaks its way to the top (okay near the top) of my list of cravable desserts. I got the recipe from the lovely blog, "Finding Joy in My Kitchen" Seriously, check out her blog, it is chock full of amazing recipes. The recipe was originally from Pioneer Woman, who, in my opinion has some of the best recipes in the blogosphere! It is ridiculously easy to make, it does take about an hour to bake, but that works out well as you can use that hour to.. oh I dunno.. go jogging so you have plenty of room to indulge in one... or two... of these little beauties.

Pioneer Woman's Baked Fudge

Modified by Finding Joy in My Kitchen

2 eggs

3/4 cups sugar

2 heaping tablespoons of cocoa

2 tablespoons flour

6 tablespoons butter, melted

1 teaspoon vanilla

Preheat oven to 325 degrees. Beat eggs until scrambled, and then beat in sugar until combined.

Add cocoa, flour, melted butter and vanilla. Mix until combined.Pour batter into 4 rammekins, or 1 8-inch square glass pan.

Set dishes or pan into a larger pan, filled halfway with water. Bake for 40-50 minutes or until upper crust is crispy and the rest of the batter is set.

Don't over cook, you want the inside gooey!

Add a dusting of powdered sugar and enjoy!

Linking up at Rook No 17, Prairie Story and Tasty Tuesdays.

Baked Ravioli

2011-03-04T04:00:00.000-08:00

I happen to LOVE Real Simple magazine, if I could only have (heaven forbid) one magazine subscription, Real Simple is the one I would have! It has fashion, organizing, life, recipes, everything I need in a magazine. This is a recipe from the Real Simple website, and it's a good one! Super easy (or should I say simple?) and tasty too. I halved it and baked it in two individual sized ramekins. The original recipe has chicken sausage in the ingredients, which I didn't have so I made my version even simpler. Three ingredients: mozzarella cheese, marinara sauce (buy a good kind, or make your own, you don't wanna go with the cheap watery kind here), and ravioli. Mix it all together, bake it for 20 minutes and there ya go. Dinner is served!

Baked Ravioli

adapted from Real Simple

Makes 4 servings

2 cups marinara sauce

1 1/2 cups mozzarella cheese, shredded

16-18 ounces fresh or frozen ravioli

Cook ravioli according to package directions, drain and return to pot.

Toss with marinara sauce and about 1/2 - 3/4 cups of cheese. Transfer to a shallow, 2 quart baking dish, or divide among individual ramekins.

Sprinkle with remaining mozzarella and bake for 15 - 20 minutes, until bubbling and beginning to brown.

Real. Simple.

Linking to Foodie Fridays, Friday Potluck , Paisley Passions, Friday Favorites, Tater Tots and Jello, Sunday Showcase, and Tidy Mom

Marionberry Oatmeal Cookie Bars

2011-02-28T18:51:00.000-08:00

One of my favorite memories from school was when my mom would add a special dessert to my lunch. Usually, my lunch consisted of a turkey sandwich, cucumbers, a banana, apple juice, and a chocolate chip cookie (and ALWAYS a little encouragement note, which really was the best part)... But, once or twice a week my mom would put in an extra special dessert. Cookies are usually my favorite dessert, but after a whole week of chocolate chip cookies, my heart would give a little leap when I opened up my lunch bag and found a surprise. And believe me, if I had opened my lunch to one of these oatmeal cookie bars, I would've been thrilled! Bar cookies are my fave; they are easy, come together quickly, and, in this case, require just one bowl and a wooden spoon. These bars are just the kind of thing my mom would've treated me with, crunchy oatmeal cookie crust covered by homemade marionberry jam, finished off with a crunchy oat topping. Perfect for slipping in a lunch box to brighten a dreary school day!

Marionberry Oatmeal Cookie Bars

From allrecipes.com

1 cup packed light brown sugar

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups rolled oats

1 cup butter, softened

1.5 cups marionberry jam

Preheat oven to 350 degrees F. Grease one 9x13 inch pan, and line with buttered (or non-stick sprayed) parchment paper. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture.

Press 2 cups of the mixture into the bottom of the prepared pan. If the mixture is too dry, add a bit more butter.

Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Add a couple more dollops of jam to the top if you like.

Bake for 40 to 45 minutes in preheated oven, or until lightly browned.

Allow to cool before cutting into bars.

What was your favorite school day snack? I would love to know!

PS Don't forget to vote in the poll on the side bar!

I will be linking up to Made By You Monday, Mouthwatering Monday, Rook #17, TaterTots and Jello, Under The Table and Dreaming and Tasty Tuesdays.

St. Patty's Day Mint Oreos

2011-02-25T15:00:00.000-08:00

Ive been wanting to try homemade oreos for awhile, I used a chocolate cookie recipe from Joy of Baking (an amazing website by the way). The filling recipe I borrowed from Sister's Cafe. It is basically a cream cheese frosting to which I added mint extract and green coloring, in honor of St. Patty's day.

It was quite delicious, but not very oreo-esque. The actual oreo filling recipes all included shortening and that didn't sound too appetizing to me... thus the frosting filling. The cookies are super chocolaty and crisp up as they cool. Much better than the store bought oreo cookies, and not hard to make at all!

Homemade Oreos

from Joy of Baking

1 cup (130 grams) all purpose flour

1/2 cup (50 grams) unsweetened cocoa powder (sifted)

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons (45 grams) unsalted butter, room temperature

3 tablespoons (45 grams) margarine (or Smart Balance)

2/3 cup (140 grams) packed light brown sugar

1/2 cup (100 grams) white granulated sugar

1 teaspoon pure vanilla extract

1 large (30 grams) egg white

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.

Place the dough on your work surface and, using your hands, form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log (easier said than done, some of my oreos were square). Refrigerate for at least one hour or overnight.

Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

Using a sharp knife, slice into 1/4 inch thick wafers. Place on the baking sheet spacing about 1 inch (2.5 cm) apart. Bake for approximately 10-12 minutes or until the the cookies puff and the tops of the cookies have crackles (ripples). Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days.

Cream Cheese Filling

From Sister's Cafe

1/2 cup butter (1 stick)

1 block of cream cheese, room temp (8 oz)

3-4 cups - powdered sugar (depending on desired consistency)

1 - tsp mint extract

A few drops green food coloring

Cream butter and add cream cheese, add food coloring and mix well.

Add powdered sugar slowly until you reach your desired consistency.

Frost backs of cookies and smoosh together.

I used a pastry bag and tip, but a knife would do the trick.

I took lots and lots of pictures....

Mint-astic!

Happy Weekending!

Linking up at Sunday Showcase Party, Sweets for A Saturday, Just Something I Whipped Up, Foodie Friday and I Heart Naptime, and I'm Lovin it at tidymom.net

Stromboli Sandwiches

2011-02-21T15:41:00.000-08:00

Usually I'm not a big fan of Rachel Ray, many of her recipes have long lists of ingredients which I usually don't have. I also find her use of the phrases "Yum-O" and "EVOO" and cutesy recipe names (ahem... sammies...) a bit annoying. My sister, however, is a big fan. And, I must admit, this recipe was awesome. I had everything I needed on hand, it came together in 25 minutes (including the 15 minutes baking time), and it impressed my guests. So in this case, way to go Rachel Ray!

Stromboli Sandwiches

Adapted from Everyday with Rachel Ray

One 16-ounce loaf semolina bread

Spinach or other mixed greens (I used a 50/50 mix)

2 tablespoons extra-virgin olive oil

1 pound chicken sausage or tofu crumbles

3 cloves garlic, chopped

Pepper

Freshly grated nutmeg (optional)

2 cups shredded provolone cheese

1 cup grated parmigiano-reggiano cheese (3 generous handfuls)

8 thin slices mozzarella cheese

DIRECTIONS:

Preheat the oven to 375°.

Cut off the top quarter of the bread lengthwise and scoop out the bottom piece.

In a medium skillet, heat oil t over medium heat. Add the sausage and cook, crumbling with a spoon, until browned. Add the garlic and cook for 2 minutes. Season with salt, pepper and nutmeg, if using.

Sprinkle bread shell with provolone cheese, add a layer of greens, then sausage mixture.

Finally, top with the parmigiano, mozzarella and bread lid.

Wrap the sandwich in foil and bake until the cheese is melted, 15 minutes.

Cut into thick slices to serve.

One more thing, I would love to know what kind of recipes you all want to see. If you could take a sec and vote in the poll in my side bar, I would be supremely grateful!

Thanks, can't wait to hear what you all think!

Happy Eating!

I'll be linking up to Mouthwatering Monday and Your Recipe, My Kitchen, Tasty Tuesday, It's a Keeper, and Rook #17

Leftover Candy Cookies

2011-02-19T10:00:00.000-08:00

Valentines is over, but what to do with all the leftover candy? Why, bake it into some cookies of course! Even better, bake it into some oatmeal cookies, cause oatmeal's healthiness cancels out the candy's not quite so healthiness... or at least that's what I tell myself... I chopped up some Double Crisp Hearts and Cookies and Cream Hearts. The cookies baked up thin, with crispy edges and soft gooey centers. They are super easy to make, and the dough can be refrigerated or frozen for bake on demand cookies.

Chocolate Candy Oatmeal Cookies

Adapted from Serious Eat's

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
About 10-12 chocolate candies

Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper.

Chop candy into smaller chunks. Whisk flour, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended.

Stir in candy.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes.

Transfer to rack; cool completely.

Not a bad use for leftovers!

Have a lovely weekend!