Saturday, September 26, 2009

Gingerbread Pudding Cake


Gingerbread Pudding Cake

SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Slow Cooker
TIME: Prep: 20 min.

Cook: 2 hours

Ingredients:
1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 teaspoon vanilla extract
1/2 cup molasses
1 cup water
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans (optional)

TOPPING:
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.


This one is yummy!! If you have a larger crockpot shrink the cooking time down to an hour and 1/2. It looks undone when really is done, there will be a little melted butter left in the middle. ...watch for "burning" on the edges, it's done if this happens a little.

Serve with ice cream or sweetened whipcream.

Chai Oatmeal Cookies

Chai
Oatmeal
Cookies


These little numbers are soft, chewy and a little "spicy" but not overpowering
Enjoy!

1 cup Butter, Softened
1 cup Sugar
1 cup Packed Brown Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1-½ teaspoon Cinnamon, Ground
1-½ teaspoon Ground Cardamom
½ teaspoon Ground Nutmeg
¼ teaspoon Ground Ginger
1/8 teaspoon Ground Cloves
1/8 teaspoon Ground Allspice
3 cups Oatmeal (quick Or Rolled Oats)

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and spices; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie slightly.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes 3-4 dozen

Friday, September 25, 2009

Veggie Cheese Chowder

Veggie-Cheese Chowder

We love this recipe and it is PERFECT for fall. It's time I posted something that's not a dessert.....yes, we do eat MEALS around here. ENJOY this little number....

SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stove top
TIME: 30-40 min prep/cook


4 cups peeled and cubed potatoes

2 cups chopped carrots

1 1/2 cup chopped celery

1/2 cup chopped onion

2 tsp salt

4 1/2 cups water

2 cups fresh or frozen broccoli

3 T Chicken base

3 1/2 cups milk

Roux
1/2 cup margarine
1/2 cup flour
1 T dry mustard

1 lb brick of Velveta

Prepare first 6 ingredients. Bring to a boil in large stock pot, cook for 15 minutes or until veggies are tender.
Reduce heat to medium and stir in milk, broccoli and chicken base ( You can add 1/2 to 1 lb of already cooked chicken here with another cup of milk)
Do not scald.

Reduce heat again to low: in a separate saucepan melt margarine, stir in flour and mustard until Roux is thick.

Add Roux to soup mixture and stir.

Cut the brick of velveta cheese into cubes and add to soup a bit at a time, stir until cheese is completely melted. Keep temperature low to avoid scalding.

Serve in bread bowls.

Thursday, September 24, 2009

Chocolate Covered Toffee

This recipe is fun and easy! I got this from Kevin's mom years ago and I've made this for Christmas and Fall every year since. I break this stuff up and put it in cellophane bags and give to neighboors for Christmas too.

You'll need:
Cookie sheet
Wooden Spoon
Electric frying pan
1/2 cup chopped or slivered almonds
1 large or 2 1/2 regular chocolate bars

For Toffee:
Two Sticks Butter (one can be marjarine)
3 T Water
1 T Karo Syrup
1 C Sugar

Soften butter in electric fry pan on highest setting, add next 3 ingredients and stir gently but consistantly until well blended. Continue to stir mixture until the toffee turns to a darker, paper bag color, 5 minutes or so.....if you take it off too early toffee will be soft instead of crunchy.
Turn off heat and quickly add chopped almonds.


Pour onto greased cookie sheet, spread out a bit.

Use 1 large Hershey bar or 2 1/2 small ones. Break up bar and set on hot toffee, allow to melt a bit....

and spread over toffee.....


Sprinkle sliced almonds over the top and let cool to set for 2 hours or put in fridge for an hour.

Break up toffee with the back of a knife hammer fashion or with hands and watch the smiles!

Monday, September 21, 2009

A Cake Less Ordinary


Just a plain ordinary Birthday Cake, So simple.....so cute....so Ordinary.
NOT SO FOLKS, TAKE A PEEK INSIDE!







Yes, that's right, it's a RAINBOW Cake, something requested my by little Cameron, he was turning Five and had an unusual cake request.....I thought frosting colors? Maybe that Pillsbury's Funfetti cake? NAH! I'll make rainbow CAKE......

Here goes!

Get your favorite WHITE Cake mix or recipe and make it; Divide into 6 equal portions and color each one....I use Wilton Food coloring. It's tasteless and it's a gel...easy to tint slowly for the perfect color combinations......



This is the hardest part, it's a little time consuming but fun, my colors are pretty pastel....you could TOTALLY go brighter than this....but I was a little unsure of how they'd taste if the colors were darker

This is the fun part..... pour half of each color in two pans one color at a time.....pour just in the center of the pan, then give it a few seconds to spread out a bit and then pour the next layer directly on top of that one....you can tap the pan for even coverage but the layers spread out pretty nicely on their own.....

My picture flipped but you get the Idea, I did a reversal of color layers for each cake pan.....so purple was the last color I used on cake pan two. (Not shown) Look how bright and shiny!

Then bake according to package or recipe directions and Voila!

Cool for 10 minutes, remove from pans, cool COMPLETELY on wire racks and even out the bottom layer using a knife or the string method so the top layer sits nicely on top of the frosted bottom layer and it doesn't try to slide off (yes, from personal experience)....then frost some more with your favorite frosting.
My kiddo thought I was "SO COOL, MOM!" when he watched me make this little beauty....I'm not a big cake/cookie decorator (no patience for details) so some of you will be proud of me for attempting something so detail oriented.....and some will shrug..... and some will roll your eyes....I hope you don't post a comment if you roll your eyes, I've been known to be sensitive.
But look at my babycake's cake!
For cupcakes I just took a spoonful of each batter and glopped it in one color at a time to 3/4 full and bake as usual.....


Look how CUTE!!


AWwwwww.....


Made these baby's at the same time for a friend's get-together, the cake tasted great! I think they were impressed :)

Now it's time for the variations..... Holiday color combinations......endless possibilites! Sports team colors....remember you can go WAY brighter/darker/whatever! Have FUN!

Monday, September 14, 2009

Cheesecake-Marbled Brownies

Adapted From Smitten Kitchen
(picture from SK)

Brownie batter
1 cup butter
6 ounces unsweetened chocolate, or dark chocolate chopped
2 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/3 cup all-purpose flour

Cheesecake batter

16 ounces cream cheese, well softened
2/3 cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
Plus
1 cup semisweet chocolate chips (optional)

Make brownie batter:

Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan —low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife.


Sprinkle chocolate chips over cheesecake/brownie batter swirl.

Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

Slicing tip: I chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. These are moist and yummy, not too chocolatey and the cheesecake ratio was perfect!

Sunday, September 13, 2009

Eclair Cake

Yum!!!

I addapted this recipe from a friend at work, (Thanks Georgia!) and it is DIVINE! Super easy too! here's my version:


You'll need these items :




(I used two big boxes of pudding, cheesecake flavor is great with it but I only had Vanilla)
Layer the bottom of a 9X13 inch pan with Graham Crackers, as flat and as covered as possible,
"Whoop" up the both boxes pudding minus 1/2 cup milk, so 3 1/2 cups milk total for both packages) and fold in the cool whip.
Spread over graham crackers
Add another layer of graham crackers and fill in all gaps making layer as flat as possible
Open the can of frosting and microwave for 20 seconds and stir.
Pour and spread evenly over graham cracker layer, refrigerate for 8-12 hours or so and serve!
It's even better the next day!

Apple Crisp


Apple Crisp...
It's perfect!

It's hard to find the perfect combination of tart and sweet, and crunchy topping and spice, but I think I found it!

SERVINGS: 6

CATEGORY: Dessert

METHOD: Baking

TIME: 15 prep, 30 Bake

3-4 Large Tart Apples (Johnagold are my favorite)

1/2 cup water

3T butter (or Margarine) Melted

1/2 tsp salt

1 1/2 T cinnamon

1 T lemon juice

1/2 cup butter (or margarine)

1 cup sugar

3 T flour

1 1/2 cups rolled oats

DIRECTIONS:

Spray a 2-3 Quart casserole dish with cooking spray, peel and slice apples into wedges and spread evenly in dish. Mix first four ingredients and sprinkle evenly over apples. Cream sugar and butter ad add flour and mix well. Add Rolled oats to cream mixture and press over apples. Bake at 375 for 30-35 minutes. Serve with Ice cream, whipped cream, or vanilla sauce.