Sunday, March 31, 2013

Healthy Meatloaf Recipe

These are healthy meatloaf recipe list that you may want to try out the next time you crave this savory dish. By adding healthier ingredients, you will be able to have all the servings you want without increasing more inches on your waistline. If you want to get the best meatloaf recipe that is comparable to a Dutch, Belgian,  and German treat, a meatloaf will be best served when smoked when baked.

Meatloaf Recipe #1 - Grain-Free Meatloaf withFlax Seed, Fennel, and Tomatoes, Fennel ( Gluten-Free - Low-Carb)



This meatloaf recipe comes with and idea of using flax seed meal instead of bread crumbs so the meatloaf would be grain free. Flax seeds contains very rich in nutrients ( besides omega-3 fatty acids, the seeds are rich in both kinds of fiber and they also contain a phytoestrogen called lignans )



original recipe: Kalyn's Kitchen - Grain-Free Meatloaf

Ingredients:
  • 1/2 cup flax seed meal (Bob's Red Mill)
  • 2 lbs. lean ground beef (< 10% fat)
  • 1 cup finely chopped slow roasted tomatoes ( you can use sun-dried tomatoes (rinse with hot water if oil packed) or well-drained roasted canned tomatoes )
  • 1 T ground fennel (Penzeys)
  • 1 T dried parsley
  • 2 eggs slightly beaten
  • 1 T garlic powder
  • 1 T dried basil
  • 1 pkg. (19.5 oz.) hot turkey Italian Sausage
  • 1 tsp. Vege-Sal (or 1/2 tsp. salt)
  • 2 T dried chopped onion

Directions:

  1. Preheat oven to 375 F. Spray roasting racks or loaf pan with non-stick spray.
  2. Remove ground beef and turkey sausage links from refrigerator and let come to room temperature. In bowl, combine garlic powder, dried parsley, dried onion, , dried basil, ground fennel, Vege-sal or salt, and flax seed meal. (I purposely used dried herbs since I wasn't adding much binder to the meatloaf and I didn't want added moisture.)
  3. Squeeze turkey sausage out of casings in small pieces into the mixing bowl. Break ground beef into pieces and place in same bowl. Add tomatoes, and eggs to meat mixture and use your hands to combine well. Try to mix the meat enough to get spices and eggs evenly distributed without overmixing.
  4. Shape meat into two loaves. I prefer to bake meatloaf on a roasting rack as shown, so the fat can drip out. This meatloaf doesn't have a lot of fat, but using a rack also browns the meatloaf well on three sides.
  5. Bake until the meatloaf is well done, 165F on the meat thermometer.  When I originally baked this in my toaster/convection, it was done in 1 hour 15 minutes.  This time it took about 1 hour 30 minutes in my large oven.  Cutting one meat loaf open is the still a good way to see if the inside is done to your liking (Remember this contains turkey and needs to be fairly well done.)



Meatloaf Recipe #2 - Healthy Meatloaf Muffins




Carbs 24g / Fat 8g / Calories 299 / Fiber 1g / Sodium 724mg / Protein 27g



original recipe: Meatloaf Muffins - a Healthy Makeover

Ingredients:
  • 1 ½ pounds ground beef, extra lean (raw)
  • ¼ tsp dried marjoram
  • ½ cup finely chopped onion
  • ¼ tsp freshly ground black pepper
  • 1 cup finely crushed fat-free saltine crackers (about 20)
  • 2 garlic cloves, minced
  • 2 tsp Worcestershire sauce, divided
  • 1 tsp olive oil
  • ¼ tsp dried thyme
  • 1 cup ketchup, divided (1/2 cup each)
  • 2 large eggs
  • 1 tsp dried oregano
  • ½ cup chopped baby bella mushrooms
  • 2 T spicy brown mustard
  • ½ tsp dried basil
  • ½ cup finely chopped carrot

Instructions:

  1. Preheat oven to 350°.
  2. Spray a muffin pan with non-stick spray.
  3. Heat the olive oil in a large nonstick skillet over medium heat. Add onions, carrots, mushrooms, dried oregano, minced garlic and 1 tsp Worcestershire sauce
  4. Saute 2 minutes or until carrots are tender.  Remove from heat and cool
  5. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl
  6. Spoon the meat mixture evenly into 12 muffin cups
  7. Top each with 2 teaspoons ketchup
  8. Bake for 35 minutes or until they reach 160° using a meat thermometer.  Let cool for 5 minutes
  9. Serves 6 (2 muffins per serving)

Orange Sweet Rolls




Orange Sweet Rolls


Ingredients:

rolls:
  • 7/8 to 1 1/8 cups lukewarm water*
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons unsalted butter, at room temperature
  • 1 teaspoon Buttery Sweet Dough Flavor, optional
  • 2 1/2 teaspoons instant yeast, SAF Gold instant yeast preferred
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup Baker's Special Dry Milk or nonfat dry milk
  • 1/4 cup potato flour or 1/2 cup instant mashed potato flakes
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

filling:
  • 1/4 cup orange marmalade
  • 2 tablespoons orange juice powder, optional; for enhanced flavor

icing:
  • 1 1/4 cups confectioners' sugar
  • 1 tablespoon orange juice powder, optional; for enhanced flavor
  • 1/2 teaspoon vanilla extract or 1/8 teaspoon Fiori di Sicilia
  • 1 1/2 to 2 tablespoons orange juice, enough to make a soft, spreadable icing

Instructions:

1) Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

2) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you haven't used SAF Gold yeast, or if you've kneaded by hand; give the dough enough time to become quite puffy.

3) While the dough is rising, lightly grease two 9" round cake pans.

4) Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. It's a nice, soft dough, and pats out easily.

5) Mix the marmalade and orange juice powder together until they're well combined. Spread the mixture evenly over the surface of the dough, leaving about 3/4" of one long side free of marmalade.

6) Roll the dough into a log the long way, rolling towards the bare edge. When the log is completely rolled, pinch the long seam closed as best you can.

7) Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water and wipe it off between slices.

8) Space eight rolls in each of the prepared pans.

9) Cover the pans, and let the rolls rise until they're noticeably puffy, about 45 minutes to 1 hour (again, longer if you haven't used SAF Gold yeast); they should spread out and start to crowd one another.

10) While the rolls are rising, preheat the oven to 350°F.

11) Bake the rolls until they're brown around the edges and beginning to turn golden brown across the center, about 23 to 25 minutes.

12) If you're going to serve the rolls immediately, make the icing while the rolls are baking. Combine the sugar, orange juice powder, vanilla, and enough orange juice to make a spreadable icing. If you're not serving the rolls immediately, don't make the icing yet.

13) Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of the pan onto a rack. To enjoy right away, spread with the icing and serve.

14) To serve the rolls later, allow them to cool completely, then wrap in plastic wrap and store at room temperature for up to 3 days. Shortly before you're ready to serve, preheat the oven to 350°F. Unwrap the rolls, place them on an ungreased baking sheet, and tent lightly with aluminum foil. Bake for 10 to 15 minutes, until they're nicely warmed.

15) While the rolls are reheating, make the icing.

16) Remove the rolls from the oven, and spread with the icing. Serve immediately.

Yield: 16 rolls.





Tips:

SAF Gold yeast makes a big difference in the rising time for these rolls. If you use SAF Gold, each rise will take about 45 minutes; using another yeast will extend the rising time up to about 2 hours for each rise.

Not a fan of orange marmalade? Substitute apricot preserves, if desired; the rolls won't be as "orange-y," but will be delicious nonetheless.

Source: http://www.kingarthurflour.com/recipes/orange-sweet-rolls-recipe#.UQnFM6TjVG0.pinterest

Lamingtons filled with vanilla custard





Lamingtons filled with vanilla custard


Ingredients:

For the sponge cake:
  • 3 eggs
  • 15 Tbsp sugar
  • 15 Tbsp oil
  • 15 Tbsp milk
  • 15 Tbsp flour
  • 2 Tsp baking powder

For the vanilla custard, or pastry cream:
  • 2 cups milk
  • 3 egg yolks
  • 1/3 cup sugar
  • 3 Tbsp corn starch
  • 1 Tsp vanilla extract
You can also cook one of those powdered puddings, which is what I do, pretty much the same.

For the chocolate coating:
  • 4 oz baking chocolate
  • 1 ½ cups milk

Also needed:
100 g / about 4 oz sweetened desiccated coconut to roll them in

Instructions:

First make the pastry cream, to allow it to cool before you make the sponge cake. Mix yolks with sugar, then add corn starch, vanilla extract, and mix until smooth and silky. Bring milk to boil, then add the yolk mixture, reduce heat to low, and cook for few minutes, stirring until it thickens. Cool completely before using!

To make the sponge cake: Preheat oven to 375 F. Mix eggs with sugar until pale and creamy, add the rest of the ingredients in the order given. Pour into rectangular baking dish (9x13“), and bake until toothpick inserted in the center comes out clean, and the cake looks golden.

Cool completely, and cut into cubes, however big you like. Heat milk and chocolate, stirring constantly until chocolate is melted, and you get a creamy mixture. Start with 1/2 cup of milk, and add the rest gradually, because the need depends on chocolate you use, and you don't want it to be too runny. Allow it to cool so it’s easy to handle. Cut each sponge cube across the middle, and fill it with about a tablespoon of custard, coat it with chocolate on all sides, and then roll it into coconut. Lamingtons are best after you leave them rest for a while, and let those flavors marry each other.

Source: http://cafechocolada.blogspot.com/2008/12/lamingtons-filled-with-vanilla-custard.html

Apple Pie Cinnamon Rolls with Caramel Cream Cheese Icing

If you can make cinnamon rolls, you can make these sweet rolls.

Video Tutorial : How to Make Apple Pie Cinnamon Rolls




You can use a bread recipe but to make it even easier—easy enough for non-bread makers—use a mix.  You can make it with your bread machine set on the dough cycle or with your stand-type mixer.

If you use your stand-type mixer, use the dough hook and let it beat for about four minutes on medium speed.  The gluten will be developed then.  Roll the dough out on the counter, cover the sheet of dough with a layer of filling and roll it up pinwheel fashion.  Cut slices, put them in a greased pan, and let them rise.  When fully risen, bake them, let them cool, and frost them.

  • 1 bread mix, Buttermilk White, Sour Cream Potato Rolls, or equal
  • 3/4 cup cinnamon chips
  • 2 cups (about one pound) apple pastry filling
  • Caramel Cream Cheese Frosting (recipe follows)
  • 1/4 cup Sweet Sensations Cinnamon Apple Bark Topping (optional)

Preheat the oven to 350 degrees.  Grease a 9 x13-inch baking pan.

  1. Mix the bread dough according to package directions.   Set the dough aside to rise.
  2. After the dough has risen, fold in the cinnamon chips kneading until the chips are dispersed.  Do not knead more than necessary.
  3. Using a rolling pin, roll the dough into a rough rectangle on a floured counter with the dough about 1/4-inch thick.
  4. Spread the pastry filling on dough.  Roll the dough into a log with the filling trapped inside.  Pinch the seam with your fingers to keep the filling from falling out.
  5. Cut slices horizontally about 1 1/4-inches thick.  Place the slices in the prepared pan.  Bake for about 30 minutes or until done.  The center of the rolls will register 190 degrees with an insta-read thermometer.  Times will vary with different pans.
  6. You may let the rolls cool in the pan.  We prefer to invert the pan onto an cutting board to remove the rolls (you may need to loosen the rolls first) and then invert the rolls and the cutting board onto a wire rack so that they finish cooling right-side-up.  (If you are going to remove the rolls, do so immediately before the sugar starts to set up.  If you have trouble getting the rolls out, lift the cutting board six inches with the pan inverted on the cutting board and then drop the cutting board with the pan to jar the rolls loose.)
  7. Let the rolls cool for five minutes and then frost them.  While the frosting is still soft, sprinkle with the Cinnamon Apple Bark Topping.

Caramel Cream Cheese Frosting
  • 4 ounces of cream cheese, softened.
  • 2 tablespoons butter, softened
  • 1 teaspoon caramel flavoring
  • 2 tablespoons milk
  • 3 to 4 cups powdered sugar

  1. Beat the butter and cream cheese together with the whip attachment of your stand-type mixer.
  2. Add the flavor and milk.  Beat the mixture, adding powdered sugar until the consistency reaches a soft frosting just right for spreading. 

Source: http://www.preparedpantry.com/Recipes/Apple-Pie-Cinnamon-Rolls.htm

    Friday, March 29, 2013

    Snowdrops



    Snowdrops


    Ingredients:
    • 1 cup butter
    • 1/2 cup confectioner's sugar plus 1 cup for dusting
    • 1/2 teaspoon salt
    • 1 cup finely chopped almonds or pecans
    • 1 Tablespoon vanilla extract
    • 2 cups sifted all-purpose flour

    Instructions:

    step 1 Cream butter in a mixing bowl.

    step 2 Gradually add sugar (1/2 cup) and salt.

    step 3 Continue creaming until light and fluffy.

    step 4 Add nuts and vanilla extract.

    step 5 Blend in flour gradually. Mix thoroughly.

    step 6 Shape into teaspoonful balls.

    step 7 Place on ungreased cookie sheet.

    step 8 Bake at 325° F. for 15-20 minutes.

    step 9 Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.

    step 10 Place some confectioner's sugar in a Ziploc® Brand Storage Bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.

    Note:

    These cookies taste best after sitting a couple of days. You can store them in the refrigerator, freezer, or at room temperature.

    Source: http://www.rightathome.com/Food/Recipes/Pages/Snowdrops.aspx

    Pecan Pie Bars




    Pecan Pie Bars

    original recipe: The Comfort of Cooking » Pecan Pie Bars

    Ingredients:
    • 2 cups all-purpose flour
    • 1/2 cup sugar
    • 1/8 teaspoon salt
    • 3/4 cup butter or margarine, cut up
    • 1 cup firmly packed brown sugar
    • 1 cup light corn syrup
    • 1/2 cup butter or margarine
    • 4 large eggs, lightly beaten
    • 2 1/2 cups finely chopped pecans
    • 1 teaspoon vanilla extract

    Instructions:

    Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes, or until lightly browned.

    Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack, about 2-3 hours. Cut into bars.

    Thursday, March 28, 2013

    Chocolate Chip Cookie Dough Brownies







    Chocolate Chip Cookie Dough Brownies...made these using brownie mix, which turned out fine. You def need to refrigerate these or they are pretty mushy on top and a mess to cut. I put them in the freezer for about 40 minutes and then cut them. I would recommend keeping them in the fridge until you are serving. They went over well.

    Get the recipe Here: Chocolate Chip Cookie Dough Brownies - Brown Eyed Baker

    Torte Egyptian




    Torte Egyptian


    Biscuit:
    • 2 egg whites
    • 2 Tbsp sugar
    • 1/2 Tbsp flour
    • 40 g ground hazelnuts

    Beat egg whites, add sugar and beat more. Gradually, fold in sifted flour and hazelnuts. Bake in a greased 20 cm diameter spring form pan in a preheated oven on 170°C for about 25 minutes.

    You will need 3 biscuits like this for the whole cake.

    Yellow filling:
    • 10 egg yolks
    • 10 Tbsp sugar
    • 5 1/2 Tbsp flour
    • 2 bags vanillin sugar (20 g)
    • 340 ml milk
    • 170 g butter

    Cook egg yolks, sugar, flour, vanilla sugar and milk on low heat until very thick stirring continuously. Beat butter and add cooled yolk cream. Beat until incorporated.

    Crunchy filling:
    • 140 g whipped cream powder
    • 200 g + 4 Tbsp sugar
    • 200 ml milk
    • 120 g toasted hazelnuts, chopped

    Whip the cream powder with the milk. Melt sugar like for the praline. Pour it on a baking paper, spread thin. Work quickly! When it’s completely cooled, separate it from the paper and crush with a rolling pin. Do not powder as it will give this layer it’s crunchiness along with the nuts. Fold chopped nuts and caramel into the whipped cream.

    Assembling: Place one biscuit on a serving plate, spread yellow filling, then crunchy one and repeat for the two remaining biscuits. You’ll have some yellow filling leftovers. Spread it over the sides of the cake.

    Source: http://palachinkablog.com/torte-egyptian/

    Vanilla Slice



    Vanilla Slice


    Ingredients:
    • 2 sheets of puff pastry
    • 1,5 l / 6 1/3 cups milk
    • 150 g / 5 ¼ oz corn starch
    • 3 packets (9g each) vanilla sugar
    • 8 egg yolks
    • 200 g / 7 oz sugar
    • 8 oz whipping cream + 1 stabilizer

    Instructions:

    Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan. Let them cool, and then cut out the shape according to the size of the square pan you will use. I used 9 inch x 13 inch. Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.

    Cream: Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.

    Now put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top. Refrigerate for few hours before serving. Dust with powdered sugar.
    Instead of the top sheet of puff pastry, you can put whipped cream, and so on. Suit yourself, and enjoy : )



    Source: http://cafechocolada.blogspot.co.nz/2008/11/vanilla-slice-krempita.html

    Monday, March 25, 2013

    5 minute-4 ingredient no bake cheesecake



    5 minute-4 ingredient no bake cheesecake


    Ingredients:
    • 1 can of sweetened condensed milk
    • 1 8 ounce tub of cool whip
    • 1/3 cup of lemon or lime juice
    • 1 8 ounce package of cream cheese.

    Instructions:

    Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

    After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

    On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust ( (I like to use a vanilla wafer crust instead of graham and I used an 8” cake pan. Recipe below.) ) or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.

    Vanilla Wafer Crust
    • 24-30 vanilla wafers depending on pan size
    • 3 Tablespoons melted butter
    Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust.

    Add-ons-Make it your own!

    To make this recipe your own, there are several things you can add.

    Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well.

    Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything.

    Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be.


    Side Note

    So enjoy your cheesecake, however you add your personal touch.  Everyone will love this recipe.  As a side note, my sister in law is allergic to most food colorings.  This was the first cheesecake she was able to eat.  If you have fat content issues, you can always use fat-free cream cheese and fat-free cool whip to lessen the fat blow.


    Source: http://kaiyan717.hubpages.com/hub/Best-4-ingredient-cheesecake

    Barefoot Contessa's Lemon Bars



    Barefoot Contessa's Lemon Bars


    Ingredients:

    For the crust:
    • 1/2 pound unsalted butter at room temperature
    • 1/2 cup granulated sugar
    • 2 cups all-purpose flour
    • 1/8 teaspoon kosher salt

    For the filling:
    • 6 extra-large eggs at room temperature
    • 3 cups granulated sugar
    • 2 tablespoons grated lemon zest (4 to 6 lemons)
    • 1 cup freshly squeezed lemon juice
    • 1 cup all-purpose flour
    • Confectioners’ sugar, for dusting


    Instructions:

    Preheat the oven to 350 degrees.

    For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

    Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

    For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

    Cut into triangles and dust with confectioners’ sugar.



    Source: http://www.barefootcontessa.com/recipes.aspx?RecipeID=641&S=0

    Apple Pie Sandwiches



    Apple Pie Sandwiches


    Ingredients:
    • 2 cups diced peeled tart apples
    • 1 cup water
    • 1/2 cup plus 1 tablespoon sugar, divided
    • 5 teaspoons cornstarch
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 2 teaspoons lemon juice
    • 12 slices day-old bread
    • 3 eggs
    • 2/3 cup milk
    • 2 teaspoons vanilla extract
    • Confectioners' sugar, optional

    Instructions:

    In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.

    Spread six slices of bread with 1/3 cup filling; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.

    Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with confectioners' sugar if desired. Yield: 6 servings.

    Source: http://www.tasteofhome.com/Recipes/Apple-Pie-Sandwiches

    Louisiana Crunch Cake

     photo: food.com


    Louisiana Crunch Cake


    Ingredients:

    •     3 cups cake flour
    •     1 teaspoon salt
    •     1 teaspoon baking powder
    •     1/2 teaspoon baking soda
    •     2 cups granulated sugar
    •     1 cup butter, softened
    •     4 large eggs, room temperature
    •     1/4 cup sour cream
    •     1 cup buttermilk
    •     2 teaspoons pure vanilla extract
    •     1/4 cup granulated sugar
    •     1/4 cup sweetened flaked coconut


    Instructions:

    1. Preheat oven to 350 Degrees Fahrenheit.


    2. Sift together cake flour, salt, baking powder and soda. Set aside.


    3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).


    4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.


    5. Mix in sour cream and vanilla extract.


    6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!


    7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.


    8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).


    9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).


    10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!


    Source: http://www.food.com/recipe/the-best-louisiana-crunch-cake-ever-443401

    Sunday, March 24, 2013

    Frozen Peaches & Cream Crisp



    Frozen Peaches & Cream Crisp


    Ingredients:
    • 2 c. quick rolled oats
    • 1/2 c. finely chopped nuts (I used walnuts)
    • 1/2 c. firmly packed brown sugar
    • 1/2 c. (1 stick) butter, melted
    • 1 pkg. (8 oz.) cream cheese softened (can be 1/3 less fat, but I’m not sure why one would bother considering the other ingredients)
    • 1 c. powdered sugar, sifted
    • 1 c. frozen whipped topping,thawed
    • 1 can (14 oz.) sweetened condensed milk (or make your own)
    • 1 c. pureed peaches (about 4 small peaches)
    • 2 c. (1 pt.) whipping cream, whipped till soft peaks form
    • 1-2 additional peaches, peeled and chopped
    • 1-2 drops each red and yellow food coloring

    Instructions:

    Combine oats, nuts, brown sugar, and melted butter mixing well.  Measure out 1 c. and spread evenly in an 8-in. square pan.  Do not press down.  Put remaining mixture into a 9x13-in. baking pan (preferably one with a cover) and press down evenly to form a crust.  Bake both pans at 375 degrees 8-12 minutes until golden brown.  Remove from oven.  Set crust pan aside to cool 30-45 minutes.  When cool enough to touch, crumble mixture in 8-in. pan with your fingers and set aside.

    In a medium bowl combine softened cream cheese and powdered sugar stirring until well blended.  Fold in whipped topping until well blended.  Spread mixture over cooled oat crust.  Place in freezer for 30 minutes.

    Peel, chop and puree peaches, using a blender or food processor.  In a large bowl mix peach puree and sweetened condensed milk until very well blended.  Gently fold in the whipped whipping cream until very well combined.  Fold in chopped peaches.  Add the red and yellow food coloring and mix well, adding additional coloring until the desired shade is reached.  Pour this mixture over cream cheese mixture in pan. 

    Sprinkle the reserved oat mixture over the top.  Cover tightly with a piece of plastic wrap.  Place in freezer and freeze at least 6 hours.  To serve, remove from freezer, cut into squares with a moistened kitchen knife and place on dessert plates.  Makes 15 servings.  For extended storage cover dessert tightly.



    Source: http://grandmaloyskitchen.blogspot.com/2011/08/ingredient-spotlight-frozen-peaches-and.html

    Lemon Yogurt Bundt Cake with Limoncello Glaze




    Lemon Yogurt Bundt Cake with Limoncello Glaze


    Ingredients:
    • 2 and 2/3 cups All-Purpose flour (I used unbleached)
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1 cup unsalted butter (2 sticks), softened
    • 1 and 3/4 cups granulated sugar
    • 1 Tbsp. grated lemon zest
    • 4 eggs, large
    • 1 cup and 1 Tbsp. plain Greek style yogurt
    • 3 Tbsp. milk (I used 2 percent)
    • 5 Tbsp. freshly squeezed lemon juice
    • 3/4 to 1 cup confectioners' sugar
    • 4 Tbsp. limoncello (lemon flavored liqueur)

    Instructions:

    In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

    In another small bowl, stir together the yogurt and the milk just until smooth.

    In a stand mixer, using the paddle attachment, cream together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Stop to scrape the bowl periodically.

    Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg.

    On low speed, add in the flour mixture alternately with the yogurt in three additions. Mix just until incorporated. Increase the speed to medium and mix for 2 minutes more, until the entire mixture is smooth and light.

    Add in 3 Tbsp. of the lemon juice and 1 Tbsp. of the limoncello. Blend just until evenly mixed, no more than 30 seconds.

    Portion the batter evenly into your pan(s); smooth the top of the batter.

    Bake until the center of each cake springs back when pressed lightly with a finger, and a toothpick inserted in the center emerges clean. This will be about 15 minutes for mini-bundts or cupcakes (if making minis or cupcakes, don't wait for the exposed part of the cake to look golden brown; golden around the edges is enough).

    If you've made the cake in mini-bundt pans, let them cool for about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. If you've baked cupcakes, give them no more than about five minutes in their pans before carefully removing to a cooling rack.

    To make the glaze, mix the confectioners' sugar, 2 Tbsp. of lemon juice and 3 Tbsp. of limoncello in a small bowl and stir until any lumps are completely gone. If you'd like the glaze thicker, just stir in a bit more confectioners' sugar until it's the texture you prefer.

    If you like, serve each cake topped with a little unsweetened whipped cream and some lemon zest curls. Yummy.


    Source: http://janessweets.blogspot.com/2010/03/one-little-thing-lemon-yogurt-mini.html

    Strawberry Cheesecake Salad





    Today's recipe is another delicious salad that could also double as a dessert.  It is light and sweet and creamy.  I served this as a dessert after a bar-b-que one evening and my kids ate every last drop.

    One note about this recipe.  The the bananas and marshmallows should be added right before serving, but the remainder of the salad can be assembled earlier in the day.

    Strawberry Cheesecake Salad

    Serves about 10

    Ingredients:
    •     12 oz. whipped topping
    •     1 small package of cheesecake pudding (just the powder, don't add the milk)
    •     3 (6 oz) strawberry yogurts (I used Yoplait)
    •     1 lb fresh strawberries, sliced
    •     3 bananas, sliced (add just before serving or they brown)
    •     miniature marshmallows (add just before serving)



    Directions:

    Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated. 

    Strawberry Cheesecake Salad





    Strawberry Cheesecake Salad


    Ingredients:
    • 12 oz. whipped topping
    • 1 small package of cheesecake pudding (just the powder, don't add the milk)
    • 3 (6 oz) strawberry yogurts (I used Yoplait)
    • 1 lb fresh strawberries, sliced
    • 3 bananas, sliced (add just before serving or they brown)
    • miniature marshmallows (add just before serving)

    Instructions:

    Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

    Note:

    The the bananas and marshmallows should be added right before serving, but the remainder of the salad can be assembled earlier in the day.



    Source: http://www.keyingredient.com/recipes/21708868/strawberry-cheesecake-salad/

    Saturday, March 23, 2013

    Buttermilk Brownies With Peanut Butter Cream Cheese Icing



    Buttermilk Brownies With Peanut Butter Cream Cheese Icing


    for the brownie:
    • 2 c. sugar
    • 1 c. flour
    • 1 tsp baking soda
    • 1 c. butter
    • 2 eggs
    • 1 c. water
    • 1/3 c. cocoa
    • 1/2 c. buttermilk
    • 1 1/2 tsp vanilla

    Instructions:

    combine flour, sugar, baking soda and set aside

    In a medium saucepan combine butter, cocoa and water and bring to boiling while stirring constantly. Remove from heat.

    Add chocolate mixture to the flour mixture, beat on medium speed until combined.

    Add eggs, vanilla and buttermilk & beat for one minute (batter will be thin)

    Pour into greased 9 X 13 pan

    Bake at 350 for 30-35 minutes


    for the icing:
    • 1/4 c. butter, softened
    • 1/4 c. reduced fat cream cheese, softened
    • 1/4 c. reduced fat peanut butter
    • 3 tbsp milk
    • 2 c. confectioner’s sugar

    cream together first three ingredients and then gradually add sugar to desired consistency, The milk can be left out for a stiffer icing, or if the milk makes the icing too thin, additional sugar can be added. Spread on cooled brownies.

    Source: http://www.fromapples2zucchini.com/2010/07/15/buttermilk-brownies-with-peanut-butter-cream-cheese-icing/

    Irish Cream Brownies



    Irish Cream Brownies


    Ingredients:

    Brownies:
    • 1 1/2 cup flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 11 Tbsp unsalted butter
    • 1 cup sugar
    • 4 Tbsp water
    • 1 tsp instant espresso powder
    • 2 cups semi-sweet chocolate chips (or 1 cup semisweet and 1 cup bittersweet)
    • 2 tsp pure vanilla extract
    • 4 large eggs

    Cream Cheese Layer:
    • 2 (8oz.) pkgs cream cheese, softened to room temperature
    • 1/3 cup sugar
    • 1 tsp pure vanilla extract
    • 1 large egg
    • 4 Tbsp Bailey's Irish Cream

    Instructions:

    1. Preheat oven to 350F and line a 9x13" pan with foil or parchment paper and spray with non-stick spray.

    2. Prepare Brownies: Combine flour, baking soda and salt in a small bowl; set aside. In a large saucepan, melt the butter with the sugar and water. Bring just to a boil and remove from heat. Stir in the chocolate chips, espresso powder and vanilla. Stir until chocolate chips are completely melted. Whisk in eggs, one at a time, mixing well after each addition. Slowly blend in flour mixture, and mix until batter is smooth and shiny.

    3. Prepare Cream Cheese Layer: Place all ingredients into a medium mixing bowl. Beat with an electric mixer until smooth and well blended.

    4. Pour half of brownie batter into pan and spread evenly. Dollop cream cheese mixture on top of brownie batter and gently spread until evenly distributed. Spread remaining brownie batter over the cream cheese mixture.

    5. Bake for about 40 minutes or until center is set. Cool completely before cutting.

    Source: http://www.brandysbaking.com/2012/03/irish-cream-brownies.html

    Friday, March 22, 2013

    Turtle Cake



    Turtle Cake


    Ingredients:
    • 1 box German chocolate cake mix (I use Duncan Hines)
    • 1 teaspoon vanilla
    • 1 cup semi-sweet chocolate chips
    • 1 cup chopped nuts (I used pecans)
    • 1 cup milk
    • 1 (14 oz) package caramels

    Instructions:

    In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes. 

    In the meantime, mix cake according to directions, adding vanilla. 

    Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker's Joy).  Bake about 10 - 12 minutes at 350 degrees.

    When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake. 

    Sprinkle with chocolate chips and nuts.  Pour remaining batter over sauce.  Bake about 20 - 30 minutes more, until done.


    Icing:
    • 1 stick butter
    • 3 1/2 Tablespoons cocoa
    • 1 box confectioners sugar
    • 1/3 cup milk
    • Dash of salt
    • 1 cup chopped nuts (optional)

    Bring butter, milk, cocoa and salt to a boil over medium heat.  Add sifted confectioners sugar (I never sift mine).  Pour over cake while both are hot.  Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you'd like.)

    Source: http://nanasrecipebox.blogspot.com/2012/06/turtle-cake.html

    Lunch Lady Brownies



    Lunch Lady Brownies


    Ingredients:
    • 1 cup of Butter (I use unsalted)
    • 1/2 cup of Cocoa
    • 2 cups of All Purpose Flour
    • 2 cups of Sugar
    • 4 Eggs
    • 4 teaspoons of Vanilla
    • 1 cup of Chopped Nuts (optional)

    Instructions:

    I melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth.

    Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir.

    Pour into greased, floured  9x13 baking pan*.

    ( * An additional part of this recipe said that if you want to double the recipe, use a large baking sheet. )

    Additional Note * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.

    Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes.

    Wait only about 10 minutes to frost brownies.
    Frost them while they are warm (not hot).


    The Chocolate Icing Recipe:

    To make while the brownies bake

    • 1/4 cup of softened Butter
    • 1/4 cup of canned Milk (regular milk is fine)
    • 1/4 cup of Cocoa
    • 3 cups of Powdered Sugar
    • Dash of Salt
    Mix all together and frost as desired.




    Source: http://saltboxhouse.blogspot.com/2008/12/have-brownie.html

    Thursday, March 21, 2013

    S'more Cookie Bars




    S'more Cookie Bars


    Ingredients:
    • 1/2 cup butter, room temperature
    • 1/4 cup brown sugar
    • 1/2 cup sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 1/3 cups all purpose flour
    • 3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
    • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

    Instructions:

    Preheat oven to 350°F. Grease an 8-inch square baking pan.

    In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

    In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.

    Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

    Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

    Makes 16 cookie bars.

    Source: http://www.bakedperfection.com/2008/07/smore-cookie-bars.html

    Boyfriend Brownies



    Boyfriend Brownies


    Ingredients:
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 cups white sugar
    • 1/4 cup water
    • 2/3 cup butter
    • 1 (12 ounce) bag semisweet chocolate chips
    • 2 teaspoons vanilla extract
    • 4 eggs
    • 1 (12 ounce) bag semisweet chocolate chips
    • 1 cup coarsely chopped walnuts

    Instructions:

    Preheat an oven to 325 degrees F (165 degrees C). Combine the flour, baking soda, and salt in a small bowl; set aside. Grease and flour a 9x9-inch baking dish.

    Combine the sugar, water, and butter in a saucepan. Cook and stir over medium heat until the butter has melted and the sugar has dissolved. Remove from the heat and stir in one bag of chocolate chips and the vanilla extract until the chocolate has melted. Pour the mixture into a mixing bowl, and beat in the eggs one at a time until smooth. Fold in the flour mixture until incorporated, then fold in the remaining bag of chocolate chips along with the walnuts. Pour into prepared pan.

    Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes. Cool completely before cutting into squares to serve.

    Source: http://allrecipes.com/Recipe/Boyfriend-Brownies/Detail.aspx

    Wednesday, March 20, 2013

    Blueberry Cheesecake Ice Cream



    Blueberry Cheesecake Ice Cream

    source: La Famille Noire - Blueberry Cheesecake Ice Cream

    Ingredients:
    • 2 cups whole milk
    • 3 cups heavy cream
    • 1 1/2 cups granulated sugar
    • 4 egg yolks
    • 8 oz. cream cheese
    • 6 cups blueberries, fresh or frozen (thawed)

    Instructions:

    1. Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.
    2. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
    3. Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
    4. Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.
    5. Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones and enjoy!

    Makes about 2 1/2 quarts

    Pecan Pie Cake



    Pecan Pie Cake


    Ok people, you've been warned! This cake will make a grown man drop to his knees, birds will sing, and your children will ask you to let them wash the dishes. I'm tellin' you, this cake is good enough to make you sass your grandma (and we all know you won't get away with that without some serious discipline from your mama, right?)

    It's best to make the filling the night before, because you want this to chill really well.

    Original recipe from Sweet Jeanette.  Get the recipe Here

    Tuesday, March 19, 2013

    Orange Creamsicle Fudge



    A creamy white chocolate and orange flavored fudge. Cool for 2 hours in the refrigerator to set it up quickly


    Orange Creamsicle Fudge

    Ingredients:
    • 6 -ounces (1.5 sticks) butter shopping list
    • 2- cups granulated sugar
    • 3/4- cup heavy cream
    • 1- package (12 oz) white chocolate chips
    • 1- jar (7 oz) marshmallow cream (or fluff)
    • 1- tablespoon orange extract
    • orange (or a combination of red and yellow) food coloring

    Instructions:

    Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

    In a large heavy saucepan, combine the sugar, cream, and butter over medium heat.

    Continually stir the mixture until the butter melts and the sugar dissolves.

    Brush down the sides with a wet pastry brush.

    Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.

    After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips.

    Stir until the white chocolate has melted and the fudge is completely smooth.

    Working quickly, pour about a third of the white fudge into a bowl and set aside.

    To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth

    Pour the orange fudge into the prepared pan and spread it into an even layer.

    Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

    Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour.

    To cut, pull the fudge out of the pan using the foil as handles.

    Use a large sharp knife to cut the fudge into small 1-inch squares. Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.

    Source: http://www.grouprecipes.com/97188/orange-creamsicle-fudge.html

    Frosted Zucchini Brownies






    Frosted Zucchini Brownies - Applesauce in place of the oil and NO Eggs.

    Recipe from MIH Recipe Blog.   Get the recipe Here

    Monday, March 18, 2013

    Cinnamon Coffee Cake Bread




    Cinnamon Coffee Cake Bread


    Ingredients:
    • 2 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 cup butter at room temperature
    • 1 cup white sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk
    • 1 cup brown sugar
    • 2 heaping tablespoons ground cinnamon

    Instructions:

    Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non stick spray. Mix the flour, baking soda, baking powder, and salt together in a bowl and set aside. Mix the buttermilk and vanilla in a measuring cup and set aside. Mix the brown sugar and cinnamon together in a bowl and set aside. In a bowl cream the butter and white sugar together and then add in the eggs one at a time. Add 1/3 of the flour mixture and mix to combine, then add 1/2 of the buttermilk mixture. Repeat this and end with the flour. Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon mixture, repeat so that the final layer of cinnamon mixture is the topping on the bread. Bake for 50-60 minutes or until a cake tester comes out clean.

    Source: http://www.saltandchocolate.com/2008/05/cinnamon-coffee-cake-bread.html

    French Coconut Pie

     photo: pauladeen.com



    French Coconut Pie


    Ingredients:
    • 4 tablespoons (1/2 stick) butter, melted
    • 2 eggs, beaten
    • 1 tablespoon all-purpose flour
    • 3/4 cup sugar
    • 1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
    • 1 cup milk
    • 1 (9-inch) unbaked pie shell

    Instructions:

    Preheat oven to 350 degrees F.

    In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

    Source: http://www.pauladeen.com/recipes/recipe_view/french_coconut_pie/

    Creamy Lemon Oat Bars



    Creamy Lemon Oat Bars

    Ingredients:
    • 1 can (14 oz.) sweetened condensed milk shopping list
    • 3 teaspoons grated lemon zest
    • 1/4 cup fresh lemon juice
    • 1 1/4 cups flour
    • 1 cup old fashioned oats
    • 1/2 cup packed brown sugar
    • 1/2 cup unsalted butter, softened
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt

    Instructions:

    1. Heat oven to 375F degrees.
    2. Coat 8x8 inch pan with non-stick cooking spray.
    3. Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
    4. Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
    5. Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.
    6. Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows.
    Source: http://www.grouprecipes.com/37768/creamy-lemon-oat-bars.html

    Sunday, March 17, 2013

    Best Brownies



    Best Brownies


    Ingredients:
    • 1/2 cup butter
    • 1 cup white sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1/3 cup unsweetened cocoa powder
    • 1/2 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking powder
    • 3 tablespoons butter, softened
    • 3 tablespoons unsweetened cocoa powder
    • 1 tablespoon honey
    • 1 teaspoon vanilla extract
    • 1 cup confectioners' sugar

    Instructions:

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

    In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.

    Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

    Bake in preheated oven for 25 to 30 minutes. Do not overcook.

    To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.


    Source: http://allrecipes.com/recipe/best-brownies/detail.aspx

    Grands!(R) Monkey Bread




    Grands!(R) Monkey Bread


    Ingredients:
    • 1/2 cup granulated sugar
    • 1 teaspoon cinnamon
    • 2 (16.3 ounce) cans Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
    • 1/2 cup chopped walnuts (optional)
    • 1/2 cup raisins (optional)
    • 1 cup firmly packed brown sugar
    • 3/4 cup butter or margarine, melted

    Instructions:

    Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

    Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

    In small bowl, mix brown sugar and butter; pour over biscuit pieces.

    Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

    Source: http://allrecipes.com/recipe/grands-monkey-bread/detail.aspx

    Saturday, March 16, 2013

    Crispy Quinoa Bites

    Crispy Quinoa Bites




    These Crispy Quinoa Bites are a savory side dish that would be the perfect complement to any summer meal. You cook up these tasty little bites in a muffin tin so that each cake is presented in a single serving form. In the unlikely event that you end up with a couple of leftovers, these could be served as a quick breakfast treat or afternoon snack. Egg holds the bites together, and quinoa and rice provide lots of fiber. This is a wonderfully healthy side dish that will enhance whatever meal you might want to serve it with.

    Click here for the recipe

    Buffalo Chicken Pizza Sticks

    Buffalo Chicken Pizza Sticks





    This one is so incredibly easy to make. Shredded cooked chicken is tossed in a whole cup of store-bought buffalo wing sauce. Then, throw it all on top of partially cooked pizza dough and top with cheese. Get the Recipe here: Buffalo Chicken Pizza Sticks by Inspired Taste

    Cream Puffs with Chocolate Sauce



    Cream Puffs with Chocolate Sauce


    Ingredients:
    • 1/2 cup milk
    • 1/2 cup water
    • 9 tablespoons unsalted butter
    • 1/2 teaspoon salt
    • 1 cup all-purpose flour
    • 3 large eggs
    • 2 1/4 cups heavy cream
    • 1/4 cup confectioners' sugar
    • 1 1/2 teaspoons pure vanilla extract
    • 6 ounces bittersweet chocolate, chopped


    Instructions:

    1. Preheat the oven to 400°. Line 2 large baking sheets with parchment paper.
    2. In a large saucepan, bring the milk, water, 1 stick of the butter and the salt to a boil over high heat. Add the flour and remove from the heat. Stir until the dough forms a shiny mass. Using a mixer, beat the dough at low speed for 2 to 3 minutes, just until slightly cooled. Increase the speed to medium and beat in the eggs, one at a time, beating well between additions; be sure to scrape down the saucepan.
    3. Transfer the dough to a pastry bag fitted with a 3/4-inch plain tip. Pipe twelve 1 1/2 inch mounds onto each sheet. Using a moistened finger, round the tops of the dough. Bake for about 25 minutes, until the puffs are golden, shifting the sheets halfway through.
    4. Poke a 1/4-inch-deep hole into the side of each puff and return them to the oven. Turn off the oven, leave the door ajar and let the puffs cool and dry out for 2 hours.
    5. Meanwhile, in a bowl, using a mixer, beat 1 1/2 cups of the cream with the confectioners' sugar until firm. Beat in the vanilla extract.
    6. Cut off the top third of each puff and scoop out the soft dough in the center. Spoon the cream into the puffs, replace the tops and stack them on a plate. Chill for 10 minutes.
    7. In a small saucepan, bring the remaining 3/4 cup of heavy cream just to a boil. Remove from the heat. Add the chocolate and the remaining 1 tablespoon of butter and let stand just until the chocolate is melted. Whisk until smooth. Drizzle some of the chocolate sauce over the puffs and serve, passing the remaining sauce on the side.
    Source: http://www.foodandwine.com/recipes/cream-puffs-with-chocolate-sauce

    German Chocolate Cake Cheesecake Style

     photo: pauladeen.com


    German Chocolate Cake Cheesecake Style


    Ingredients:
    • 1 package (18-1/4 ounces) German Chocolate cake mix
    • Cream Cheese Filling:
    • 2 packages (8 ounces each) cream cheese, softened
    • 1-1/2 cups granulated sugar
    • 4 eggs, lightly beaten
    • Frosting:
    • 1 cup granulated sugar
    • 1 cup evaporated milk
    • 1/2 cup butter, cubed (not margarine)
    • 3 egg yolks, lightly beaten
    • 1 teaspoon vanilla extract
    • 2-1/2 cups flaked coconut
    • 1-1/2 cup chopped pecans


    Instructions:

    Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks .Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

    Source: http://www.pauladeen.com/recipes/recipe_view/german_chocolate_cake_cheesecake_style/

    Friday, March 15, 2013

    Bailey's Irish Cream Brownies



    Bailey's Irish Cream Brownies


    Ingredients:

    Brownie batter
    • 1 cup butter
    • 4 ounces unsweetened chocolate
    • 2 cups sugar
    • 4 large eggs
    • 1 & 1/2 cups all-purpose flour
    • 1/2 teaspoon salt

    Cream Cheese Filling:
    • 16 ounces cream cheese
    • 1/3 cup sugar
    • 1 large egg
    • 3 tablespoons Bailey’s Irish Cream liqueur

    Instructions:

    For the brownies:
    Place the butter and chocolate into a medium saucepan and melt gently over low heat while stirring frequently. Remove the mixture from the heat and allow to cool. Preheat the oven to 350°F. Line a 13×9 inch baking pan with aluminum foil.  Coat the foil lightly with non-stick cooking spray.

    Using an electric mixer, beat the sugar and eggs together in a medium bowl until light and fluffy (this took about 3-4 minutes with my mixer).  Sift the flour and salt together; add to the sugar mixture in three half-cup increments. Add in the chocolate mixture by folding it into the sugar mixture.

    For the cream cheese filling:
    In another medium bowl, combine the cream cheese and sugar and beat until creamy. Continue to beat while adding the egg and liqueur.

    To assemble the brownies:
    Pour half of the brownie batter into the pan. Spread all of the the cream cheese layer over the brownie layer. Pour the remaining brownie batter over the cream cheese layer and using an offset spatula, smooth the batter. To create a marbled effect, swirl the layers together with a knife. Bake for 40 minutes; cool completely before cutting.

    Source: http://www.weekitchen.com/2008/11/bailey-irish-cream-brownies.html

    Smoked Mozzarella Stuffed Meatballs



    Smoked Mozzarella Stuffed Meatballs


    Ingredients:
    • 1 small onion, grated
    • 1/2 cup fresh flat-leaf parsley, chopped
    • 2/3 cup grated Parmesan Cheese
    • 1/3 cup Italian bread crumbs
    • 1 large egg
    • 2 tablespoons marinara sauce (I use Victoria's) plus 1/3 cup
    • 3 garlic cloves, minced
    • 1 pinch of crushed red pepper flakes
    • Salt and pepper to taste
    • 1 package of ground beef (1.5-2lbs)
    • 16 cubed pieces of smoked mozzarella cheese (1/2 inch cubes)

    Instructions:

    Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees.

    In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so the cheese is completely concealed.

    Spoon 1/3 cup extra marinara in the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive oil. Bake for 15 minutes until cooked through.

    Source: http://www.kellycraves.com/2012/09/smoked-mozzarella-stuffed-meatballs.html

    Very Moist Chocolate Layer Cake

     photo: saveur.com


    Very Moist Chocolate Layer Cake


    Ingredients:

    FOR THE CAKE:
    • 1 cup milk
    • 4 oz. unsweetened chocolate, finely chopped
    • 2 cups flour
    • ½ tsp. kosher salt
    • 1 tsp. baking soda
    • 1 cup dark brown sugar
    • 1 cup sugar
    • 1 cup vegetable shortening
    • 3 large eggs
    • 1 tsp. vanilla extract

    FOR THE ICING:
    • 2 oz. unsweetened chocolate, finely chopped
    • 2 cups sugar
    • ½ cup milk
    • ¼ cup light corn syrup
    • 8 tbsp. unsalted butter
    • ¼ tsp. kosher salt
    • 1 tsp. vanilla extract

    INSTRUCTIONS:

    1. For the cake: Bring milk to a boil in a 1-qt. saucepan. Remove from heat, add chocolate, and cover; set aside for 5 minutes. Stir until smooth. Heat oven to 350°. Grease and flour three 9" cake pans; set aside. Whisk together flour and salt in large bowl; set aside. Dissolve baking soda in ⅓ cup hot water; set aside.

    2. In the bowl of a stand mixer fitted with a paddle, beat both sugars and shortening until fluffy, about 3 minutes. Add eggs one at a time, beating well after each, until smooth. Add flour and chocolate mixtures alternately, beginning and ending with flour mixture, and beat until smooth. Beat in soda water and vanilla. Divide batter evenly among pans, and smooth tops. Bake until a toothpick inserted in the middle of the cakes comes out clean, about 30 minutes. Let cool for 10 minutes, then invert cakes onto a wire rack to cool completely.

    3. For the icing: Heat chocolate, sugar, milk, corn syrup, butter, and salt in a saucepan over medium-high heat; attach a candy thermometer to side of pan, and cook until mixture thickens and reaches 220° on thermometer.

    4. Pour icing into a mixing bowl; beat on medium speed of a hand mixer until slightly cooled. Add vanilla, increase speed to high, and beat until consistency of frosting. Working quickly, place 1 cake on a cake stand; spread about ½ cup icing on top. Cover with second cake; spread with ½ cup icing. Cover with last cake, and spread icing over top and sides of cakes. Let cool to set icing before cutting and serving.

    Source: http://www.saveur.com/article/Recipes/Very-Moist-Chocolate-Layer-Cake

    Thursday, March 14, 2013

    No Bake Butter Biscuits Cake



    No Bake Butter Biscuits Cake


    Ingredients:
    • 2 lb (more or less) butter biscuits (rectangular butter cookies, crunchy, see here)
    • 2 (1.7 oz each) chocolate pudding powder (not the instant one)
    • 2 ½ cups milk, for pudding
    • 6 tbsp of sugar
    • 2 tbsp (or more if you like sweeter) powdered, confectioners sugar
    • 2 sticks butter or margarine, unsalted, room temperature
    • Whipped cream
    • 2 cups (or as needed) milk, warm, to soak the biscuits

    * If you don’t have chocolate pudding powder, for this recipe you can substitute with 2.7 oz corn starch, and 2-3 tbsp of cocoa powder (depends how chocolaty you want it).
    * The pudding will be quite stiff, esp. when cooled to room temperature, but with butter added, it will be a very nice filling.


    Instructions:

    Make pudding by mixing pudding powder, sugar, and about a cup of lukewarm milk in a smaller bowl. Set the rest of the milk (1 ½ cup) to boil, reduce heat, then add the pudding mix, mix constantly, and cook for about a minute. Let it cool to room temperature, stirring often, so the skin wouldn’t form on the top.
    With a mixer, on medium speed, mix pudding mix, and butter (or margarine), both at room temperature, until blended nicely. Add powdered sugar to sweeten it more, if desired.

    Line the square deeper dish, or square baking pan, (the smaller, but deeper dish will make for a taller cake) with foil or plastic wrap, and start arranging butter biscuits on the bottom, soaked in warm milk for about 5-10 seconds each, soak several at the time. Don’t over soak the biscuits or the cake will be too moist, and it won’t cut nicely. The biscuits will get moisture from the butter cream too.

    Layer like that, one layer biscuits, one layer butter cream (about as thick as the biscuits), until all buttercream is used, and biscuits are on the top. Cover top with plastic wrap, and refrigerate for few hours at least. Remove plastic wrap from top, place square platter over it, and flip the cake onto it. Top with lots of whipping cream, and chill some more. Cut, serve, share, enjoy!


    Source: http://cafechocolada.blogspot.com/2010/06/no-bake-butter-biscuits-cake.html

    Peanut Butter Chocolate Chip Blondie Bars



    Peanut Butter Chocolate Chip Blondie Bars


    Ingredients:
    • 1/2 cup peanut butter
    • 1/3 cup margarine (or butter), softened
    • 2/3 cup white sugar
    • 1/2 cup packed brown sugar
    • 2 eggs
    • 1/2 teaspoon vanilla
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup chocolate chips

    Instructions:

    1. Preheat oven to 350 degrees F (175 degrees C ). Grease a 9×9 inch baking pan.
    2. In a medium bowl, cream together peanut butter and margarine.
    3. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy.
    4. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. 
    5. Fold in chocolate chips.
    6. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched.
    7. Cool, and cut into squares

    Source: http://thesweettalker.blogspot.com/2012/06/peanut-butter-chocolate-chip-blondie.html

    Caramel Cashew Bars



    Caramel Cashew Bars


    Ingredients:
    • 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
    • 1 bag (11.5 oz) Hershey's® milk chocolate baking chips (2 cups)
    • 1 container (18 oz) caramel apple dip (1½ cups)
    • 3 cups crisp rice cereal
    • 1¼ cups Fisher® Cashew Halves and Pieces

    Instructions:

    Heat oven to 350°F. In ungreased 13×9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.

    Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

    Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.

    Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

    Source: http://www.keyingredient.com/recipes/252155258/caramel-cashew-bars/

    Wednesday, March 13, 2013

    Banana Split Ice Cream Cake




    Banana Split Ice Cream Cake


    Ingredients:
    • 20 whole Oreo Cookies
    • 4 Tablespoons Butter, Melted
    • 4 whole Bananas
    • 1 pint Strawberry Ice Cream
    • 1 pint Vanilla Ice Cream
    • 1 jar (about 16 Oz. Jar) Hot Fudge Sauce
    • 1 container (16 Oz. Container) Frozen Sliced Sweetened Strawberries, Thawed And Drained
    • Fresh Whipped Cream, For Serving
    • Crushed Pineapple, For Serving


    Instructions:

    Take out the strawberry ice cream to thaw. Place the Oreos in a gallon Ziploc bag and crush well with a rolling pin or small frying pan. Pour the melted butter into the Ziploc bag and mix it up. Press this crumb mixture into the bottom of a springform pan.

    Slice the bananas into 1/2″ rounds and arrange in a single layer on top of the crust. (Use as many banana slices as needed to fill the layer.) Place the pan into the freezer for about 10 minutes.

    Scoop the softened strawberry ice cream in small scoops on top of the frozen banana layer, smoothing it together with a spoon dipped in warm water. Return to the freezer for 1-2 hours, until the ice cream is firm again.

    Take the vanilla ice cream out of the freezer to thaw. Warm the hot fudge sauce slightly, just until it is easily spreadable. Pour the fudge over the strawberry ice cream layer, smoothing the top, and place back into the freezer for 15 minutes or so, until the fudge has firmed up again.

    Scoop the softened vanilla ice cream in small scoops on top of the fudge layer, again smoothing it together with the back of a spoon dipped in warm water. Cover with plastic wrap and return to the freezer for at least another 4-6 hours until very firm. (At this point the cake could be frozen, well wrapped, for a week or longer!)

    Pour the drained sliced sweetened strawberries into a bowl and crush with a pastry blender or a fork until the berries are all mashed up. Store in the fridge until almost ready to serve the cake.

    Spread the crushed berries over the top of the cake, to within one-half inch of the edge. Serve with fresh whipped cream and crushed pineapple for those who want it!

    Source: http://arthomas.blogspot.com/2010/01/banana-split-ice-cream-cake.html