Wednesday, January 30, 2013

Pumpkin Crisp

Pumpkin Crisp
Pumpkin Crisp Recipe

NOTE--Allow to cool so it sets before you flip.
Cook time: 55 Min Prep time: 10 Min Serves: 8-10
Ingredients
1 can(s) large can pumpkin or 2 16oz cans
1 can(s) evaporated milk, (large can)
1 c sugar
1/2 tsp cinnamon
3 eggs
1 bx yellow cake mix
1 c chopped pecans
2 stk melted butter
get recipes @ goboldwithbutter.com
TOPPING

1 oz cream cheese
1 whipped topping carton
1/2 c confectioners' sugar
Directions
1. Mix together the pumpkin, milk, sugar, cinnamon and eggs.
2. Pour mixture into 9x13x2 pan lined with wax paper. (This keeps the dessert from sticking to the pan.)
3. Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts, then pour melted butter over the top.
4. Bake at 350 for 50-60 minutes. Turn upside down onto a platter and remove wax paper. Allow to cool thoroughly. When cooled, cover with topping mixture and refrigerate.

Kickin' Sloppy Joe & Cheddar Pie

Yields up to 10 slices
Kickin' Sloppy Joe & Cheddar Pie
Ingredients:

For Dough
1 1/4 cups shortening
6 ounces cold, light beer
1 teaspoon salt
1 teaspoon baking powder
2 1/2 to 3 cups flour, plus more for dusting

For Sloppy Joe Filling
2 tablespoons olive oil
1 small white onion, diced
1 serrano pepper, minced
2 cloves garlic, minced
1 small red or orange sweet bell pepper, diced
1 pound 80/20 ground beef
14 ounce can Hunt's fire roasted tomatoes, diced
8 ounce can of "El Pato" spicy tomato sauce (green can)
1/4 cup brown sugar
1/8 cup apple cider vinegar
1 teaspoon coriander
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper

You Will Also Need
2 cups white extra sharp cheese, shredded
1 egg
1 tablespoon water
1/2 tablespoon cornmeal
10 inch pie shell or 10 inch cast-iron pan


A nice cast-iron skillet that worked beautifully for this pie! The crust was crispy and flaky.


Directions:

1. In a medium bowl, heat the shortening in the microwave for 1 to 2 minutes, just until melted. Add the 6 ounces of cold beer, stir gently. Add the salt, baking powder and gradually add in the flour until the dough forms and is no longer sticky. Divide the dough into two dough balls, transfer to a clean plate, cover with plastic wrap and set aside.

2. In a nonstick skillet, heat two tablespoons of olive oil to medium heat. Add the onions, serrano, and sweet peppers. Season lightly with salt and pepper and cook for 6 to 8 minutes until the onions start to brown. Add the fresh garlic and cook for 1 more minute.

3. Remove the onion mixture from pan and transfer to a bowl, set aside. In that same pan, add the ground beef and season beef with garlic powder, onion powder, coriander, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook and break down the beef for 10 to 12 minutes. Add the onion mixture back into the beef, along with the remaining ingredients for sloppy joes. Stir well to combine, reduce heat and cook down, stirring now and then, until most of the liquid has evaporated. Taste for salt as it cooks, adding if needed.

4. Remove the beef from the heat and let cool slightly. Preheat oven to 375ºF. On a lightly floured, flat surface roll out one dough ball to about 12 inches around. Add 1 tablespoon of olive oil to the bottom of pie pan and coat the bottom and sides of pan. Sprinkle the cornmeal evenly to coat the bottom of pan. Carefully transfer the rolled out dough into pie shell. Using your fingers, mold it to the pan shape, coming up the sides of the pan. Fill with beef mixture, top with two cups of cheese. Roll out the other dough ball, place on top of filled pie and use your fingers to pinch and seal the edges. Whisk the egg with 1 tablespoon of water and brush onto the top of pie. Take a sharp knife and make a few slits in center of pie shell. Bake for 50 to 60 minutes, until golden brown and flaky. Yields up to 10 slices.

After the egg wash, I sometime add a little pinch of fresh cracked pepper and kosher salt before I bake the pie.

A simple garnish of sliced tomatoes, cilantro and chipotle crema was just perfect!

Tuesday, January 29, 2013

Chocolate Decadent Cake

Chocolate Decadent Cake

Brown Butter Zucchini Cornbread

Brown Butter Zucchini Cornbread
 




Brown Butter Zucchini Cornbread
Adapted from Bon Appétit
makes 1 loaf

1/2 cup (1stick) unsalted butter
2 eggs, lightly beaten
1/2 cup almond milk mixed with one teaspoon apple cider vinegar, or buttermilk
1 large zucchini, about 2 cups shredded
1 1/2 cups whole wheat pastry flour
1/4 cup cane sugar
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup medium ground cornmeal

Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan.

Melt the butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk (or almond milk mixture).

Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish (I forgot this part!). Coarsely grate remaining zucchini and add to bowl with butter mixture. Stir until well blended.

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture to the dry, folding in just to blend (mixture will be very thick).

Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer. (Again I forgot to do this, but it does look very pretty)

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. Store airtight at room temperature

Peach Maple Bundt Cake

Peach Maple Bundt Cake


This cake is super moist and only very slightly sweet. If you want a sweeter cake I would suggest making a simple glaze and adding it to the top after the cake has cooled. I sprinkled on a little bit of raw sugar plus a few flowers to make it prettier.


Peach Maple Bundt Cake
serves 10-12

2 cups spelt flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoon unsalted butter, softened
1 1/2 cups peach puree, about 2 large ripe peaches, plus 1 peach cut into 1/4-inch slices
2 tablespoons flax meal mixed with 6 tablespoons water or 2 eggs
1/2 cup maple syrup
2 teaspoons vanilla
1/2 cup plain yogurt

Preheat oven to 350˚F. Butter a 10-inch Bundt pan, dust with flour and tap out excess.

Whisk together the flour, baking powder, baking soda, and salt, set aside.

Beat the butter until fluffy. Add flax meal mixture (or eggs if using), beating well. Beat in the peach puree, maple syrup and vanilla.

Pour the flour mixture into the butter mixture in three additions alternating with the yogurt, beating until just combined after each addition.

Pour 1/2 the batter into prepared pan. Place a layer of peach slices down then cover with remaining batter, smoothing over the top.

Bake until golden brown and a toothpick inserted into the center comes out clean, about 40-50 minutes. Let cool in pan upside down on a wire rack for 15 minutes. If it hasn't already pulled out from the Bundt pan, carefully remove and cool completely on wire rack before slicing and serving.

Serve with fresh whipped cream, vanilla ice cream, or by itself. Store covered tightly for 2-3 days.

VALENTINE JELLO HEARTS

~~***VALENTINE JELLO HEARTS***~~

Ingredients:
4 (3oz.) boxes Strawberry Jello
2 envelopes Knox Unflavored Gelatin
5 1/2 cups boiling water, divided
... 1 can (14oz.) Sweetened Condensed Milk
1/2 cup cold Water

Step 1
Spray a 9 x 13 pan with non stick cooking spray.

In a large bowl, add the 4 packages of Strawberry Jello.

Mix in 4 cups boiling water and stir for about 2 minutes, or until dissolved.

Pour into the prepared pan and place in the refrigerator for 2 hours or until firm.

In a medium bowl add the 1/2 cup cold water and sprinkle the gelatin over the top, let stand for 1 minute.

Stir in 1 1/2 cups boiling water and sweetened condensed milk, mix well and allow to cool.

Remove the firm red jello from the fridge and invert onto a cutting board.

Step 2:
Re-spray the same 9 x 13 pan with non stick spray.

With a heart cookie cutter, cut hearts out of the jello.

Take care to cut them as close together as possible to reduce waste.

Arrange the hearts in the pan.

Pour milk mixture over the hearts and place in the fridge for 2 hours until firm.

Remove and cut into squares.

Resource~instructables.com

WHITE CHOCOLATE POPCORN WITH VALENTINES CANDIES

WHITE CHOCOLATE POPCORN WITH VALENTINES CANDIES***~~

Ingredients:

8 cups popped popcorn Homemade Microwave Popcorn Recipe
1 cup melted white chocolate
... 1 cup m&m candies
large mixing bowl
spoons

Directions:

First, pop your popcorn and pour it into a large bowl.

Pour your melted white chocolate on top and stir. Toss in your m&ms, and mix it all around, getting your m&ms distributed everywhere.

Let this sit at room temperature for a couple of hours to let the chocolate harden, or you can put it in the fridge for 20 minutes or so.

Then it’s ready to grab and munch. You can put a few handfuls into cute cellophane bags wrapped with ribbon to give as a Valentine’s treat to your loved ones.

Resource~makeandtakes

Easy Baked Cheese Balls

Easy Baked Cheese Balls - better than deep frying :)

Cut up string cheese, dip in skim milk, then Italian bread crumbs. Bake at 425 for 7-10 minutes

Caramel Cake

Caramel Cake (Gourmet, January 2008)

Cake:

2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
... 3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 oz) unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
1 cup well-shaken buttermilk
Caramel Glaze:

1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
Make cake:
Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line bottom with a square of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, flip cake so it is right-side up and then cool completely, about 1 hour.

Make glaze:
Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

*** Confession time: I don’t sift the flour first. Instead, I just sift 2 cups of cake flour and call it a day. Bad, I know. But I feel like the lack of sifting is made up for by the 2 tablespoons of flour I am omitting, right?

Funfetti® Valentine White Chip Cookies

Funfetti® Valentine White Chip Cookies***~~

INGREDIENTS:
1 (17.5 oz.) pkg. Pillsbury® Funfetti® Valentine's Cookie Mix
1/2 cup butter, softened
1 large egg
... 12 drops red food color
1/2 cup white baking chips
1/2 cup Pillsbury® Creamy Supreme® Vanilla Flavor Frosting

DIRECTIONS:
HEAT oven to 375°F.

COMBINE cookie mix, butter and egg in medium bowl. Mix until soft dough forms.

Stir in red food color to make pink dough. Stir in white chips.

Use 2 level measuring teaspoons of dough to make 1-inch balls. Place on cookie sheet.

BAKE 10 to 12 minutes or until light brown. Cool on cookie sheet 2 minutes. Transfer to wire rack. Cool completely.

PLACE frosting into corner of resealable plastic bag. Microwave on HIGH 5 seconds. Cut very small corner off bag. Drizzle over top of cookies.

 

Chichi Petits Fours

Turn Premade Pound Cake into Chichi Petits Fours***~~

Use a serrated knife to cut the crust off a pound cake, then slice the cake into one-inch square.

Place them on a cooling rack with parchment paper underneath, pour icing over th...e squares, and let set for an hour.

Atlas's 60-second icing recipe:
Mix four tablespoons of water to two cups of sifted confectioner's sugar.

Tint the mixture by stirring in a bit of gel food-coloring.

Resource~Amy Atlas Entertaining Ideas - Country Living

One-Minute Chocolate Cake

I never thought I’d see this:

chocolate cake for one
So instead, I baked you a cake.
I could tell you that I slaved in front of a hot oven all day to make said cake. But the reality is it only took one minute to make.
No, really.
If you tried to sum up my blog in a dessert, this cake would be it: healthy–while still tasting ridiculously delicious, vegan (with a gluten-free option), and chocolate. Of course, chocolate. It wouldn’t be my blog without chocolate.
chocolate cake for one

One-Minute Chocolate Cake
(can be gluten-free!)
It’s also a new Single-Serving Recipe.
  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tablespoons spelt flour (or white, or Arrowhead Mills gf)
  • 1/8 tsp salt
  • 2 tsp sugar or evaporated cane juice (edit: xylitol works as well)
  • 1/4 tsp baking powder
  • 1 stevia packet (or 1 tablespoon more sugar)
  • 2-3 tsp coconut oil or vegetable oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/2 tsp pure vanilla extract
Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).
If desired, top with my favorite Reeses Fudge Frosting.
chocoholic cake

Question of the Day:

Can you think of a better way to spend one minute?
Better than making chocolate cake? Is this a trick question? :)
And thank you all again. So so much.
Edit: Due to (very) popular demand, I’m finally adding the nutrition facts for this recipe.
Nutritional Info:
  • Calories: 205 with oil (or 140 without)
  • Fat: 12g with oil (or 2g without)
  • Carbs: 30g
  • Fiber: 6.5g
  • Protein: 5.5g
  • ww points (new system): 6 (or 4 without oil)

Bears In a Bubble Bath Mini Treats

Bears In a Bubble Bath Mini Treats
Serves: 24Yield:
24
treats Units: US | Metric
1 (18 1/4 ounce) box chocolate cake mix
1/2 cup butter, melted
... 1 egg
24 Rolo chocolates, unwrapped (optional)
2 cups miniature marshmallows
48 Teddy Grahams honey graham snacks (any flavor) or 48 Teddy Grahams chocolate graham snacks (any flavor) or 48 Teddy Grahams cinnamon graham snacks (any flavor)
Directions:
1
Preheat oven to 350 degrees. Mix cake mix, melted butter and egg together. This should be like a soft dough. Take a spoonful of batter and roll into a small ball. Push dough ball into a mini-muffin tin. Take a Rolo and push into the center of the batter. Fill up the muffin tin and bake for 10 minutes. Take the muffin tin out and add 3-4 mini-marshmellows on top of each treat. Push in 2 Teddy Graham bear cookies into each treat. Bake for 2 more minutes to melt the marshmellows a bit. Cool and enjoy!
2
NOTE: Please use muffin tin liners and spray with cooking spray -- these treats get sticky!


PAULA DEEN'S LEMON BLOSSOMS


PAULA DEEN'S LEMON BLOSSOMS

1 (18.25 oz. box) yellow cake mix
1 (3.4 oz.) instant lemon flavored pudding mix (I used the cook and serve because that's what I had on hand)
4 large eggs
3/4 cup plus 3 tablespoons vegetable oil, divided
... 4 cups confectioners' sugar
1 tablespoon lemon zest (about 1 lemon)
1/3 cup fresh lemon juice
3 tablespoons water

Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray (I like to use the cooking spray that has flour in it. I've never had a cake or muffin stick yet). In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter (I use the small Pampered Chef scoop) into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.

In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.

Pizza Pinwheels

Pizza Pinwheels

I love pizza of all kinds so when I found this recipe I had to make it and share with you
 
Time for a new Game Day recipe! The best part about Game Day recipes is that you can enjoy them… even if you don’t watch football. Or you can just pretend to enjoy football when you’re really just more into the food surrounding the game. I actually happen to enjoy football- but only watching the teams I really like. And my family definitely has some predictions about who will be in the Super Bowl. My family’s prediction for winners this weekend: Patriots and 49ers. Read on, my friends, while you’re munching on these: Pizza Pinwheels

The inspiration for these comes from this bizarre recipe I ran across recently for Two Ingredient Pizza Crust. Two ingredients?! That’s just crazy talk, right? Too good to be true and all that stuff…

Well, the two ingredients are just Self-Rising Flour + Greek Yogurt. I thought I’d give it a shot and turn the crust into a game-day recipe. I used Gold Medal Self-Rising Flour and Fage 2% Greek Yogurt. If you don’t happen to have self-rising flour, here’s an easy way to make your own self-rising flour. I’d definitely not recommend using a nonfat version of Greek yogurt as you want the yogurt to be on the thick side of things. Nonfat yogurt may change the flour to yogurt ratio. Just mix the two together and then roll it out onto a floured mat.

I topped mine with pesto, pepperoni, and an Italian cheese blend.

Roll it up all snuggly.

Carefully slice, and you’ll end up with about 16 sliced rolls.

Top each roll with a little bit more cheese blend.

Bake for 20 minutes.

Serve with pizza sauce or a very smooth marinara sauce for dipping. Game day just got a whole lot more enjoyable, right? These are a great little treat for any old time. I happened to make them during the day last week and they made for a great after-school snack. The possibilities are endless for trying different fillings too. Maybe even a sweet cinnamon-roll-like version? I can’t wait to try it.
Why the Patriots? Well, we’re part-time New Englanders (4 weeks in the summer). My 11 year old sports-fanatic son is a very big Patriot’s fan. He says that the Ravens are no match for the Patriots. And he’s very big on Tom Brady and Steven Ridley. He says… “They just have that playoff- fight in them.”
Why the 49ers? I’m originally from Northern California. My uncle went to college with 49er coach Bill Walsh and had the opportunity to travel with the team back in the day. So that side of my family is still very fond of the 49ers. I’d like to see them win. My son says that it’s a tough call between the Falcons and 49ers. He says if the Falcons have a bad day, it’ll be really bad. But if they’re having a good day…
So tell me… are you rooting for a team this weekend, or is it all about the food for you?

Pizza Pinwheels


Yield: About 16 appetizers
Prep Time: 25 min
Cook Time: 20 min

Ingredients:

1 cup Gold Medal® Self-Rising Flour
1/2 teaspoon granulated white sugar
pinch of salt
2/3 cup 2% Greek Yogurt (see tips below)
3 tablespoons prepared pesto
3/4 cup chopped pepperoni
3/4 cup shredded Italian cheese blend (or mixed mozzarella & Parmesan), divided
pizza or smooth marinara sauce, warmed

Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat (or spray with nonstick spray).
2. In a medium bowl, whisk together the flour, sugar and salt. Mix in the yogurt and continue to stir and mix until the ingredients are well-combined and forming a dough. Turn out the dough onto a well-floured surface. Knead a bit until the dough comes together well, sprinkling in more flour if needed. Roll the dough into a rectangle (about 9x14-inches).
3. Spoon the pesto onto the rolled out dough, using the bottom of a spoon to spread it out evenly. Sprinkle with the chopped pepperoni. Top with 1/2 cup cheese.
4. Carefully roll up the dough into a log. It will be a little soft and precarious. Use a sharp knife to cut about 1/2-inch slices. Hold the sliced roll together with your fingers while you transfer it to the prepared baking sheet. Repeat with the remaining slices.
5. Bake 20 minutes, or until cooked through and lightly browned. Serve warm with sauce.

Tips:

*I used Fage brand 2% Greek yogurt. If you use a different brand or a different fat content, you may need to use either more or less yogurt because the moisture content may vary. I'd measure out 2/3 cup, then mix about 1/2 cup into the flour. Then add more as needed until a nice, non-sticky dough is formed.

Chocolate Butterflies

How To Make Chocolate Butterflies Using A Book
http://welivedhappilyeverafter.blogspot.com/2012/08/chocolate-butterflies-using-wax-paper.html

Hershey cupcakes

Bake cupcakes for 5 minutes and then drop a Hershey Kiss in the center and continue baking. It sinks to the middle and makes a chocolate center

Sweet and Spicy Chicken Wings

Sweet and Spicy Chicken Wings
recipe image
Rated: rating
Submitted By: Campbell's Kitchen
Prep Time: 10 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 24
"Sweet honey and spicy picante sauce combine to make an irresistible glaze for the crispy chicken wings in this easy to make appetizer. Make plenty...these won't last long! "
Ingredients:
1 cup Pace® Picante Sauce
1/4 cup honey
1/2 teaspoon ground ginger
12 chicken wings (tips removed)
Directions:
1.Stir the picante sauce, honey and ginger in a large bowl.
2.Cut the wings in half at the joints to make 24 pieces. Toss the wings with the picante sauce mixture. Place them in a foil-lined shallow baking pan.
3.Bake at 400 degrees F for 55 minutes or until they're glazed and cooked through, turning and brushing often with the sauce during the last 30 minutes of baking time. Discard any remaining sauce

Fried Chicken Tenders

Fried Chicken Tenders
recipe image
 
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 8
"Breaded chicken fingerlings are fried and served with a zingy horseradish mayonnaise."
Ingredients:
1 cup all-purpose flour
2 cups Italian-style seasoned bread
crumbs
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 eggs, beaten
2 tablespoons water
24 chicken tenderloins
2 quarts oil for frying
1 cup mayonnaise
3 tablespoons prepared horseradish
1/2 cup sour cream
1 dash Worcestershire sauce
3 tablespoons prepared mustard
Directions:
1.Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
2.One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
3.Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4.In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
5.In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping

Monkey Butterscotch Bread


A sticky bun treat that tastes like butterscotch and sweet with nuts and raisins if you like, boiling the butter with the brown sugar makes the butterscotch syrup that makes this Monkey bread even better.

What you Need:
1 cup white sugar
2 teaspoons cinnamon
3 (10 count) cans refrigerated biscuits (10 biscuits each)
1/2 cup butter
1 cup brown sugar
cooking spray
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)

How to Make them:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into halves. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart


Monday, January 28, 2013

Pizza Pinwheels

Pizza Pinwheels

Yield: About 16 appetizers
Prep Time: 25 min
Cook Time: 20 min

Ingredients:

1 cup Gold Medal® Self-Rising Flour
1/2 teaspoon granulated white sugar
pinch of salt
2/3 cup 2% Greek Yogurt (see tips below)
3 tablespoons prepared pesto
3/4 cup chopped pepperoni
3/4 cup shredded Italian cheese blend (or mixed mozzarella & Parmesan), divided
pizza or smooth marinara sauce, warmed

Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat (or spray with nonstick spray).
2. In a medium bowl, whisk together the flour, sugar and salt. Mix in the yogurt and continue to stir and mix until the ingredients are well-combined and forming a dough. Turn out the dough onto a well-floured surface. Knead a bit until the dough comes together well, sprinkling in more flour if needed. Roll the dough into a rectangle (about 9x14-inches).
3. Spoon the pesto onto the rolled out dough, using the bottom of a spoon to spread it out evenly. Sprinkle with the chopped pepperoni. Top with 1/2 cup cheese.
4. Carefully roll up the dough into a log. It will be a little soft and precarious. Use a sharp knife to cut about 1/2-inch slices. Hold the sliced roll together with your fingers while you transfer it to the prepared baking sheet. Repeat with the remaining slices.
5. Bake 20 minutes, or until cooked through and lightly browned. Serve warm with sauce.

Tips:

*I used Fage brand 2% Greek yogurt. If you use a different brand or a different fat content, you may need to use either more or less yogurt because the moisture content may vary. I'd measure out 2/3 cup, then mix about 1/2 cup into the flour. Then add more as needed until a nice, non-sticky dough is formed.

Sunday, January 27, 2013

Orange Zested Cookies w/ Sweet Orange Glaze


Orange Zested Cookies w/ Sweet Orange Glaze

makes about 2-3 dozen (depending on the size)

2 1/2 cups all purpose flour
... 1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup granulated sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
1 egg

For the glaze:
1 1/2 cups confectioners’ sugar
1 tablespoon orange zest
fresh orange juice

In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a small bowl, mix the sugar and orange zest. Rub together with your fingers until zest is throughout the sugar. The sugar will become moist from the oils being released. Using a mixer, cream the butter and orange zested sugar. Add egg and orange juice. Slowly add the dry ingredients until well incorporated. At this point you can chill for an hour or so or overnight. I was impatient and baked them! Scoop onto a cookie sheet lined with parchment paper and roll into smooth round balls. Bake at 350 degrees for about 10-12 minutes or until very lightly golden on the bottoms. Don’t overbake or they will be a bit to dry and lose the perfect texture.

Mix the confectioners’ sugar, orange zest and enough orange juice to get a glaze consistency and mix until smooth and creamy. Pour glaze over the tops of the cookies and let set.

Feel free to mix up the citruses. Use lemons or limes instead of oranges, or use some of each. Delicious!
See More

Orange Zested Cookies w/ Sweet Orange Glaze

makes about 2-3 dozen (depending on the size)

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup granulated sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
1 egg

For the glaze:
1 1/2 cups confectioners’ sugar
1 tablespoon orange zest
fresh orange juice

In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a small bowl, mix the sugar and orange zest. Rub together with your fingers until zest is throughout the sugar. The sugar will become moist from the oils being released. Using a mixer, cream the butter and orange zested sugar. Add egg and orange juice. Slowly add the dry ingredients until well incorporated. At this point you can chill for an hour or so or overnight. I was impatient and baked them! Scoop onto a cookie sheet lined with parchment paper and roll into smooth round balls. Bake at 350 degrees for about 10-12 minutes or until very lightly golden on the bottoms. Don’t overbake or they will be a bit to dry and lose the perfect texture.

Mix the confectioners’ sugar, orange zest and enough orange juice to get a glaze consistency and mix until smooth and creamy. Pour glaze over the tops of the cookies and let set.

Feel free to mix up the citruses.  Use lemons or limes instead of oranges, or use some of each.  Delicious!

LEMON BLOSSOMS

PAULA DEEN'S LEMON BLOSSOMS

1 (18.25 oz. box) yellow cake mix
1 (3.4 oz.) instant lemon flavored pudding mix (I used the cook and serve because that's what I had on hand)
4 large eggs
... 3/4 cup plus 3 tablespoons vegetable oil, divided
4 cups confectioners' sugar
1 tablespoon lemon zest (about 1 lemon)
1/3 cup fresh lemon juice
3 tablespoons water

Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray (I like to use the cooking spray that has flour in it. I've never had a cake or muffin stick yet). In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter (I use the small Pampered Chef scoop) into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.

In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.
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PAULA DEEN'S LEMON BLOSSOMS

1 (18.25 oz. box) yellow cake mix
1 (3.4 oz.) instant lemon flavored pudding mix (I used the cook and serve because that's what I had on hand)
4 large eggs
3/4 cup plus 3 tablespoons vegetable oil, divided
4 cups confectioners' sugar
1 tablespoon lemon zest (about 1 lemon)
1/3 cup fresh lemon juice
3 tablespoons water

Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray (I like to use the cooking spray that has flour in it. I've never had a cake or muffin stick yet). In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter (I use the small Pampered Chef scoop) into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.

In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.

Saturday, January 26, 2013

Chicken Parmesan Meatballs

~~***Chicken Parmesan Meatballs***~~

Ingredients:
1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce (such as Don Pepino’s)
about 4 ounces fresh mozzarella (a dozen thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken)

Directions:
In a large bowl, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be a little smaller than tennis ball) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Place it in heated oven ( Preheat oven to 400°F) and bake for 15 minutes.

After that, remove meatballs from oven, put some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is golden.  Heat remaining sauce in a small pan. Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, olive oil, salt, and pepper.

Resource~pinterest ---sorry no source
‎~~***Chicken Parmesan Meatballs***~~

Ingredients:
1 1/4 pounds ground chicken
1/2 cup breadcrumbs
... 2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce (such as Don Pepino’s)
about 4 ounces fresh mozzarella (a dozen thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken)

Directions:
In a large bowl, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be a little smaller than tennis ball) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Place it in heated oven ( Preheat oven to 400°F) and bake for 15 minutes.

After that, remove meatballs from oven, put some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is golden. Heat remaining sauce in a small pan. Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, olive oil, salt, and pepper.

One-Minute Chocolate Cake (can be gluten-free!)

chocolate cake for one

One-Minute Chocolate Cake
(can be gluten-free!)
It’s also a new Single-Serving Recipe.
  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tablespoons spelt flour (or white, or Arrowhead Mills gf)
  • 1/8 tsp salt
  • 2 tsp sugar or evaporated cane juice (edit: xylitol works as well)
  • 1/4 tsp baking powder
  • 1 stevia packet (or 1 tablespoon more sugar)
  • 2-3 tsp coconut oil or vegetable oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/2 tsp pure vanilla extract
Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).

Apple Cider Jelly Candy

Apple Cider Jelly Candy


Ingredients:
1.75 oz powdered fruit pectin
1 cup sugar
1 cup light corn syrup*
3/4 cup apple cider
1/4 teaspoon baking soda

extra sugar for dredging

Directions:
Warning: this is a two day project. Oil a flat sided loaf pan. Whisk together pectin, apple cider and baking soda in small pan. Cook on high heat. At the same time, bring the sugar and corn syrup to a rolling boil, stirring occasionally. When it reaches boiling, add the pectin/cider mixture. Cook for about 1 additional minute stirring constantly. Pour into the prepared pan and allow to cool, loosely covered with plastic wrap, overnight. The next day invert the pan on to a plate full of sugar. If you have trouble unmolding the candy, use a knife to loosen it from the perimeter of the pan and carefully slide your fingers underneath the candy to gently peel the candy out of the pan. Press both sides of the candy into the sugar. Use a pizza cutter to cut the candy into 1/4 inch slices, then cut each slice into cubes. Roll each cube in sugar.

Sunburst Lemon Bars

Sunburst Lemon Bars
barely adapted from Pillsbury, Easy Meals, Picnics & Potlucks, August 2005
makes 36 bars
per bar: 150 calories, 6g fat, 22g carbs, 0g fiber, 2g protein

... ingredients:
Crust
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 tsp. grated lemon peel

Filling
4 eggs
2 cups granulated sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup fresh lemon juice
1 tsp. grated lemon peel

Glaze
1 cup powdered sugar
2 to 3 tablespoons lemon juice

Note: You'll need about two lemons for the juice/peel in this recipe. If you don't have enough lemon juice left for the glaze, add water until you get the right consistency.

directions:
1. Heat oven to 350°F. In large bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.

2. Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice and peel.

3. Remove partially baked base from oven. Pour filling evenly over warm base.

4. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.

5. In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars. Store in refrigerator, but allow bars to come to almost room temperature before serving.
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@[421273597929396:274:Slice of Life]~Sunburst Lemon Bars
barely adapted from Pillsbury, Easy Meals, Picnics & Potlucks, August 2005
makes 36 bars
per bar: 150 calories, 6g fat, 22g carbs, 0g fiber, 2g protein

ingredients:
Crust
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 tsp. grated lemon peel

Filling
4 eggs
2 cups granulated sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup fresh lemon juice
1 tsp. grated lemon peel

Glaze
1 cup powdered sugar
2 to 3 tablespoons lemon juice

Note: You'll need about two lemons for the juice/peel in this recipe. If you don't have enough lemon juice left for the glaze, add water until you get the right consistency.

directions:
1. Heat oven to 350°F. In large bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.

2. Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice and peel.

3. Remove partially baked base from oven. Pour filling evenly over warm base.

4. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.

5. In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars. Store in refrigerator, but allow bars to come to almost room temperature before serving.

Friday, January 25, 2013

Salted Caramel Cheesecakes

Salted Caramel Cheesecakes

Salted Caramel Cheesecakes Recipe
 

There's something so special about your own individual dessert. For the biggest impact, sprinkle on a beautiful flake salt at the end; if you don't have that, sea salt will work, too.

5.08
 
Yield: Serves 12 (serving size: 1 cheesecake)
Total:
 

Recipe Time

Hands On: 40 Minutes
Total: 4 Hours, 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 254
  • Fat: 12.7g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.7g
  • Carbohydrate: 30.1g
  • Fiber: 0.3g
  • Cholesterol: 64mg
  • Iron: 0.6mg
  • Sodium: 256mg    

Ingredients

 
  • 30 vanilla wafers
  • 2 tablespoons canola oil
  • Cooking spray
  • 2/3 cup packed light brown sugar
  • 2/3 cup plain fat-free Greek yogurt $
    Click to see savings
  • 12 ounces 1/3-less-fat cream cheese, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon table salt
  • 2 large eggs $
    Click to see savings
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1/2 cup evaporated milk
  • 3/8 teaspoon flake salt

Preparation

  1. 1. Preheat oven to 300°.
  2. 2. Place cookies in a food processor; process until finely ground crumbs measure about 1 cup. Add oil; pulse to combine. Coat a 12-cup muffin tin well with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300° for 7 minutes or until lightly browned. Remove from oven; cool.
  3. 3. Wipe food processor clean. Place brown sugar, yogurt, and cream cheese in processor; process until smooth. Add vanilla, table salt, and eggs; process until smooth. Spoon about 3 tablespoons batter into each muffin cup. Bake at 300° for 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
  4. 4. Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.
  5. 5. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking 12 minutes or until the color of light brown sugar (do not stir). Remove from heat; carefully stir in butter and milk (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Spoon about 1 tablespoon caramel over each cheesecake. Sprinkle cheesecakes evenly with flake salt.