|photo from getoffyourbuttandbake blog|
Friday, March 30, 2012
Thursday, March 29, 2012
I first got the idea for this cake from Bake or Break, but I wanted an easier, less dense version. So, I went the trusty, old allrecipes.com route and found this highly ranked beauty. Note: My cake looked nothing like picture above. I kind of mixed the Bake or Break recipe with the allrecipes.com one and came up with something totally new and scrumptious. It was like having cake that tasted like my favorite cookie.
Peanut Butter Chocolate Chip Cake
adapted from allrecipes.com
1/2 c creamy peanut butter
1/2 c butter, softened
1 (18.25 ounce) package butter cake mix (I just used a yellow cake mix with great results)
2/3 c water
2 cups chocolate chips
Preheat oven to 325 and grease a 9x13, bundt, 2 9-inch rounds, or whatever you want to use. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Fold in chocolate chips. Pour batter into prepared pans. Bake for 25-30 min., or until cake tests done. Cool.
Optional: I put a chocolate ganache over mine, but I think it would be good plain, or with some rich or milk chocolate frosting, or even with peanut butter frosting. Most of these recipes can be found on the blog.
Tuesday, March 27, 2012
|photo from mariescookingadventures blog|
Easy Chicken Stir-Fry (with Ramen Noodles)
Recipe from mariescookingadventures blog
- 1-2 chicken breasts, cubed
- 2 packages chicken flavor, ramen noodles
- 1 bag of frozen stir-fry veggies, your choice of the stir-fry mix you want. I like the ones with water chestnuts. :) (we just get the Great Value mix from Wal-Mart and it is great!)
- 4-6 cups of water
- 1 tbsp olive oil
What you do:
1. Break ramen noodles to desired pieces. I break it into 4ths. Set seasoning packet aside.
2. Put in full bag of stir fry vegtables into a large pan or skillet. Add water and broken noodles to pan at this point.
3. Cook on medium heat, covered. Continue to add water as needed. Don't let the pan be dry. You always want a little water in there until the noodles are soft and cooked.
4. Cook until noodles are tender, stir occasionally.
5. Meanwhile, cook diced chicken in a separate pan. We heat a skillet to medium heat with a TBSP oil and then saute the chicken until cooked...but you can really cook the chicken any way you would like.
6. Remove stir-fry from heat and stir in cooked chicken and seasoning packet.
7. Stir to combine and serve.
Sunday, March 25, 2012
picture courtesy of tastykitchen.comI made these tonight with marinated steak and rice pilaf (also one of my new faves!) and it was a huge hit. I kinda felt like a celebrity chef. :) My husband (the ultimate critic) usually tastes one dish at a time. No sound means its ok. If he says something...holy cow...stop the press! So tonight he said, "mmm....these are good potatoes". In your world this may be of little significance. Yes, I may be deprived of compliments on my cooking but when the man says SOMETHING I know. I don't doubt. I know. So lets just say this was a home run. And I would also like to mention that the rice and steak was also amazing thus adding to my celebrity-chef-feeling status. Recipe from tastykitchens.com.
SCALLOPED HASSLEBACK POTATOES2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend
Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!
Friday, March 23, 2012
|photo from mariescookingadventures.blogspot.com|
Recipe from mariescookingadventures.blogspot.com
- 3 chicken breasts (boneless, skinless)
- 2 cups BBQ sauce (1 cup, 1 cup)
- 1/2 cup water
- lettuce (red, romaine, green leaf)
- frozen corn (cooked and chilled)
- 1 can black beans (rinsed and drained)
- 1 cucumber (seeded and cubed)
- 2 tomatoes (diced)
- tortilla strips (if desired)
- 1 green onion chopped
- 1 cup BBQ sauce
- 1 cup ranch dressing
Thursday, March 22, 2012
I'm still sitting at the dinner table as I write this. It was THAT good. There are some meals in life that are better than dessert. This is one of them. My kids had seconds. That never happens. It was seriously one of the best meals I've had in a long time. I could seriously go on, but just go make it and see for yourself.
Brown Butter Parmesan Chicken Linguine
adapted from How Sweet It Is
1.5 pounds boneless, skinless chicken breasts (about 2 large breasts), cut into pieces
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1 1/2 tablespoons canola oil
5 tablespoons unsalted butter
1 medium sweet onion, sliced
4 garlic cloves, minced or pressed
3/4 cup dry white wine
1/2 to 3/4 pound whole wheat pasta (preferably noodles)
2/3 cup freshly grated parmesan cheese + more for topping
fresh chopped parsley for topping
Heat a large skillet oven medium-high heat and add canola oil. Pat chicken dry with a paper towel then toss with salt, pepper and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes total. Remove and set aside in a bowl. Turn heat down to low and add 1/2 tablespoon butter. Add sliced onions with a pinch of salt and stirring occasionally, cook until caramelized – about 15 minutes.
While onions are caramelizing, heat a small saucepan over low heat and add 5 tablespoons of butter. Whisk constantly until butter has brown bits on the bottom, then immediately remove from heat. I usually whisk for about 30 seconds more just to make sure the bits don’t burn. Set aside. At this time also prepare the water for your pasta and cook according to the directions.
After onions have caramelized, add garlic and cook for 30 seconds until fragrant. Increase the heat to medium and add wine. Let the wine bubble and cook for 2-3 minutes. Add chicken and pasta both to the skillet, tossing multiple times to coat. Turn off heat and stir in grated cheese. Drizzle brown butter (make sure you get the brown bits!) over top, tossing to coat a few more times. Serve with additional cheese and chopped parsley.
Tuesday, March 20, 2012
|photo from melskitchencafe|
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
Monday, March 19, 2012
from Stephanie's Kitchen
3 cups all purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, softened
1/4 cup sugar
2 teaspoons ground cinnamon
1. In a medium bowl, whisk together the flour, cream of tarter, baking soda and salt. Set aside.
2. Using a mixer, cream the sugar and butter until light and fluffy. Add in eggs. Slowly add the flour mixture and mix until well incorporated.
3. Mix together the 1/4 cup sugar and cinnamon. Shape in to 1 1/2 inch balls and dip in the cinnamon-sugar mixture. Place on a baking sheet lined with parchment paper and bake at 350 degrees for about 10-12 minutes. Do not over bake or they will be too crispy. Bake just until light and golden.
Monday, March 12, 2012
|photo from favfamilyrecipes.com|
Recipe from favfamilyrecipes.com
8 c. oats
2 c. sliced almonds
1 c. wheat germ
1 c. brown sugar
1 tsp. salt
1 tsp cinnamon
craisins or raisins, to taste (optional)
3/4 c. canola oil
1 c. honey
3 Tbsp. vanilla (use the real stuff if you have it-- it tastes much better)
Preheat oven to 300-degrees. Combine first 8 ingredients (dry ingredients) in a large bowl. In a saucepan combine oil, honey, and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 20-30 minutes. Remove from oven and leave on pans until the granola hardens (it may be a little chewy and that's ok.. if you prefer it not to be chewy at all, allow to dry completely). Break up granola and store in large Ziploc bags or containers. Serve plain, with yogurt, or with milk.
Sunday, March 11, 2012
I made this for dessert after a Sunday dinner of roast and potatoes. I didn't know quite what I was getting in to with this one- it was a little (just a little) intense, but it was SO worth it. Everyone loved it. Christian even broke his "no sweets" challenge for the night and he probably had like 5 pieces. Mmmm, I wish I had a piece now!
PS- I didn't use Mel's chocolate cake recipe in her original post. My friend told me I needed to try the chocolate cake recipe on the back of the Hershey's cocoa powder can. Oh my, it was SO moist and delicious. Perfect for this recipe.
Double Chocolate Mousse Torte
adapted from Mel's Kitchen Cafe
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
1/2 cup butter, cut into pieces
4 large eggs, separated at room temperature
1/4 cup whipping cream
1 tablespoon vanilla extract
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped finely (it is important the chocolate for this mousse layer is chopped finely or it won’t melt completely when added to the warm egg yolks)
1/2 cup sugar
3/4 cup heavy whipping cream
2 tablespoons powdered sugar
vanilla to taste
- Heat oven to 350°F. Grease and flour one 10-in spring-form pan. (I used my Demarle large round mold.)
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Cover and chill while making mousse.
Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken – mine did not but it was very thick like custard or pudding). Remove from over water; add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar and a pinch of cornstarch in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over the cooled cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.