Sunday, October 31, 2010
Friday, October 29, 2010
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup semisweet chocolate chips, melted
Heat oven to 350 degrees F.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1-2 minutes. Beat in vanilla and egg until combined. Reduce mixer speed to low and beat in dry ingredients until combined. Beat in melted chocolate chips until combined.
Divide dough into 12 balls.(I found that it was easier to use a cookie scoop to do this). Place in refrigerator for approximately 30 minutes to allow dough to cool.
Wednesday, October 27, 2010
Every Sunday morning we really try to take our time getting ready and just try to enjoy the morning. I found this recipe last week and it will definitely be something I make again. These puffs were light and fluffy and reminded me of a well known restaurants cheese biscuits but with sausage in them!
1/2 pound sausage
1 1/2 cups biscuit/baking mix
2 cups shredded Cheddar cheese
1/2 cup buttermilk
In a skillet, cook and crumble sausage until no longer pink; drain grease. In a bowl, combine biscuit mix and cheese; stir in sausage. Add buttermilk and toss with a fork until just moistened. Scoop onto ungreased baking sheets placed 2 inches apart. Bake at 400 degrees F for 12-15 minutes or until puffed and golden brown. Brush with melted butter after coming out of oven and let cool on wire racks. Enjoy!
Recipe adapted from this recipe on Plain Chicken
Tuesday, October 26, 2010
I know I didn't turn out the most beautiful cake in the world but it was absolutely wonderful. I made this a few months ago for a family event but ended up taking it in to work instead. Everyone asked for the recipe! The mousse in the middle was super easy to make. It truly surprised me because I didn't know how it would work at first. I didn't use as much toffee chips as the recipe called for and will probably add in more the next time I make it. I also didn't make a ganache ( I was making this for my mom and she doesn't like ganache) for the top but made a frosting like The Pioneer Woman's frosting for the Best Chocolate Sheet Cake Ever.
Chocolate Mousse Crunch Cake
Recipe Adapted from Our Best Bites
Chocolate Frosting (adapted from this recipe)
1 stick Butter
2 Tablespoons (heaping) Cocoa
3 Tablespoons Milk
1 teaspoon Vanilla
2 Cups Powdered Sugar
Monday, October 25, 2010
For the last few years, I have been a member of a special sorority. A sorority that some people know about and some that don't. For those of us that do, we have forged "friendships". I am talking about the website called The Nest. These relationships started on The Knot when we were getting married and then carried over to "The Nest" once we got married.There are many conversational boards and one of them is What's Cooking. The What's Cooking Board is a huge inspiration to brides starting out cooking in their own homes and some of the girls on this board have created a monthly group for baking. Our group picked fall cupcakes for our debut and I hope you enjoy my addition!
Vanilla Pumpkin Spice Cupcakes
1 Box white cake mix ( I used Betty Crocker--it had 2 box tops too!)
1 package Jello Instant Pudding Pumpkin Spice pudding mix
1 cup sour cream
1 cup softened butter
1/2 cup milk
1 tsp vanilla
1/2 tsp Pumpkin Pie Spice
Preheat oven to 350° F. In a large bowl mix all ingredients. Batter will be very thick.
Place batter into lined muffin tins and bake for approximately 25 minutes or until tested done with a toothpick. Top with Cinnamon Buttercream.
1 cup real butter (softened)
1 pinch of salt
1 tsp vanilla extract
4 cups powdered sugar
1 tsp cinnamon
4 tablespoons heavy whipping cream
In a mixing bowl, blend butter until smooth (until there are no lumps-- takes about a minute). Add salt, vanilla and cinnamon. Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. On the highest speed of your mixer, stream in the heavy whipping cream- pour nice and slow.
Continue beating on high speed until frosting is fluffy.
recipe adapted from this recipe on Tidy Mom
Saturday, October 23, 2010
I first made this recipe about five years ago and have loved it ever since. It's super easy but has wonderful flavor (especially if you like pumpkin or gingerbread)!
1 package gingerbread mix (I used Betty Crocker)
1 cup canned pumpkin (NOT pie mix)
2 large eggs
1/4 cup warm water
1/2 cup raisins or other dried fruit, optional (I didn't add any)
Preheat oven to 325 degrees and mist a loaf pan with cooking spray. Mix together the gingerbread mix, pumpkin,eggs, and water in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a spatula. Beat again on medium speed for about 2 minutes. Fold in raisins (if adding). Pour batter into load pan and bake the load until it springs back when pressed with a finger (about 45 to 50 minutes). Cool on a wire rack for 15 minutes and then remove it from a pan after releasing sides with a knife. Place back on the rack for 20 minutes to cool completely.
Recipe adapted from The Dinner Doctor by Anne Byrn
Friday, October 22, 2010
My husband absolutely loves to snack, so when I saw this recipe I knew it would be not only fun to make but easy to make. I love that in this recipe I could use any flavor of instant pudding on hand. (I've got some pumpkin spice pudding I would love to try this with!)
Wednesday, October 20, 2010
Tuesday, October 19, 2010
Sunday, October 17, 2010
1/4 cup of flour
1 roll of chocolate chip cookie dough
1/4 cup of cocoa powder
Knead the first two ingredients together in a plastic resealable bag and refrigerate after combined completely. Do this again with the next 2 ingredients. (Refrigerating the ingredients makes them easier to work with!) Let them set in the fridge for 30 minutes.
On pieces of waxed paper (I used flour and my silpats), roll out each cookie dough into a rectangle. Once each dough is rolled out, invert the peanut butter dough into the chocolate dough and press down gently to seal. Remove the top piece of wax paper and tightly roll up from the long side of the dough. Once the dough is in a log, freeze for approximately 20 minutes. It is easier to cut when the dough is frozen! Slice the dough into 1/4 inch pieces and then bake at 375 degrees for 8 to 10 minutes.
Recipe adapted from Better Homes and Gardens, Ultimate Cookie Book
Thursday, October 14, 2010
Thankful for more days with Cam!
Thankful for visiting home last week and going to parks and just enjoying being together.
Thankful for cooking!! and baking!! (Apparently, my mom always said she could tell how my mood is depending on how much I bake and it's been a lot lately!)
Tuesday, October 12, 2010
Step by Step
2. Heat griddle over medium heat. Drop 1/4 cup scoops of batter onto griddle. Flip once. Top with a touch of butter while still piping hot.
3. Serve hot with your favorite pancake syrup.
Saturday, October 9, 2010
1 bag of butterscotch chips
1 bag of chow mein noodles
1 cup of peanuts
Melt the butterscotch chips at one minute intervals in the microwave ( mine only took 2 minutes to completely melt). Add in peanuts and chow mein noodles. Place on wax paper in heaping tablespoons until set. They aren't the prettiest cookie in the world but definitely something good!
Recipe came from my mama!
Thursday, October 7, 2010
Tuesday, October 5, 2010
Sunday, October 3, 2010
6 tbsp. butter or margarine, melted
3 tbsp. sugar
1 c. graham cracker crumbs
1 c. butterscotch chips
1 c. chocolate chips
1 c. coconut (I used 3/4 cup)
1/2 cup nuts (can use 1 cup but I'm not a huge fan of nuts and I used pecans)
1 can Eagle Brand milk (or Sweetened Condensed Milk)
Preheat oven to 350 degrees. Melt butter and mix together with sugar and graham crackers and press into a 9x9 pan. (I have heard of some people doing this in a 9x13 but they turn out really thin.) Layer coconut, nuts, chocolate chips and butterscotch chips and then pour Eagle Brand on top. Bake at 350 degrees for 30 minutes.
Recipe adapted from this recipe on Cooks.com
Saturday, October 2, 2010
Friday, October 1, 2010
We are going To Go An Entire Month without eating out.
This may be easier said than done but October 31st, I will post the total of what we spent eating out for the month.
I ate dinner at home tonight (because it's easier with the baby) but so far $10 (5.83 to Chik Fil A and 4.59 to McDonald's) has been spent. Normally we spend at least $50 a week eating out. I would really like to challenge us to do this not only to save money but to also save some calories! I know a lot of bloggers have done this in the past and done well so let's see what happens!