Tuesday, July 27, 2010
This was probably one of my most favorite desserts! The man and I took one bite and couldn't stop eating it, so we ate the whole thing by ourselves within a week! Yummy!
It's not letting me post pictures so I will put them up ASAP
Thursday, July 15, 2010
It's my small baby beagle's birthday so I'm making her "cupcakes." You might be asking yourself, "dog cupcakes?" and I say, yes, dog cupcakes and yes, she is spoiled! Lots of people bake for their dogs! Thing is though, anyone could eat these, there isn't a thing in them that a person couldn't eat. I might try one, probably not, but maybe.
2 tablespoons honey
2 3/4 cups water
1/4 teaspoon vanilla
Preheat oven to 350 F. First, I seeded the apple and peeled the carrots. In food processor puree the apple. Shred carrot with hand shredder. In a bowl mix all wet ingredients together and add pureed apple. Mix wet ingredients thoroughly.
4 cups whole wheat flour
1/2 cup raisins
1 tablespoon baking powder
1 tablespoon cinnamon
1 tablespoon nutmeg
Combine dry ingredients.
Add wet ingredients to dry and mix, scraping sides and bottom of the bowl to be sure none of the dry mixture is left. With an ice cream scoop, fill a muffin pan 3/4 full, sprayed with a nonstick spray. Bake for approximately 1 hour.
I ended up with 2 regular muffin tins and 2 mini muffin tins full.
Cinnamon Peanut Butter Frosting
In a mixer, combine the following:
16 ounces non-fat cream cheese (room temp)
1/2 cup peanut butter
2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon honey
I put the frosting in a ziploc and cut off the end and piped it on.
I'm sure Dixie will be skeptical, she is kind of a picky eater for a beagle. Moose will eat anything so it should be funny to see them gobble them up! Pictures to come!!
Monday, July 12, 2010
Even Steve gave this a thumbs up vote!
Adapted from Martha Stewart Living
1 cup low-fat buttermilk
4 teaspoons fresh lemon juice
1 garlic clove, pressed through a garlic press
1/4 cup grated Parmesan cheese (plus about 2 TBSP for croutons)
coarse salt and ground pepper
2 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 slices multigrain bread (whole wheat works well too)
1 tablespoon olive oil – or olive oil spray
2 tablespoons light mayonnaise
1 medium heads romaine lettuce, cleaned and cut into pieces (or 1 bag, prepared)
1. In a small bowl, combine buttermilk, lemon juice, garlic, and Parmesan.
2. Reserve 1/3 cup buttermilk mixture for salad dressing.
3. Season chicken with salt and pepper and place in a resealable plastic bag. Add remaining buttermilk mixture. Refrigerate chicken at least 15 minutes and up to 1 day.
4. Meanwhile, make croutons: Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil.
5. Place bread on prepared baking sheet. Brush with olive oil or spray both sides with olive oil spray. Season with salt and pepper and sprinkle both sides with Parmesan cheese.
6. Broil until toasted, about 2 minutes per side; cut into 1-inch pieces (and reserve baking sheet).
7. Transfer chicken to baking sheet; discard marinade. Broil until opaque throughout, 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise.
8. In a large bowl, stir together mayonnaise and reserved buttermilk mixture. Add romaine, chicken, and croutons; toss to combine.
9. Serve immediately.
Prep: 15 minutes Total: 40 minutes
Use your grill for the chicken and even the bread for the croutons!
I used whole wheat Kaiser rolls and a toaster oven to do the croutons this time.
You can prep the chicken up to a day ahead.
The low-fat buttermilk gives the chicken zip and tenderizes the meat. The longer the soak, the softer the chicken.
Better Because: Unlike traditional Caesar salad, this uses no oil in the dressing. Instead,
it relies on tangy low-fat buttermilk.
Multigrain croutons also help save on calories and splurge on flavor.
Thursday, July 8, 2010
Several years ago it got a lightening blast during a thunderstorm and has not been normal since then.
This year the top part of the tree finally quit trying to be a tree.
Today (July 8, 2010) it came down.
Then they chopped it up!
And it was gone...
Thank you Total Tree Care!
Saturday, July 3, 2010
King Arthur Flour had a recipe for a Sourdough Chocolate Cake in a recent email newsletter.
I tried it & I love it!
This is by far the best 'from scratch' chocolate cake I have ever made.Thank you KAF!
Saturday, June 26, 2010
The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard
Chop the chocolate stir into warm cream.
Friday, June 25, 2010
Sunday, June 13, 2010
Monday, June 7, 2010
My mom's favorite cake is chocolate with plain buttercream frosting. Her favorite chocolates are dark chocolate raspberry so I'm combining the two.
Dark Chocolate Cupcake
1 dark chocolate cake mix
3 Large Eggs
1/2 cup melted butter (butter not margarine)
1 cup water
Preheat oven to 350
Mix on low until blended, then mix on high for 2 mins.
Pour into paper lined cupcake pans. Bake for 20 min.
Then let cool.
Raspberry Creme Filling
2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar
1/3 cup sugar
1-1/4 cups water*
6 Tbsp flour (or 3 T. corn starch - I didn't have corn starch)
1 tsp lemon juice
In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. (*If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid.*) Stir in thawed raspberries.
Heat and stir until mixture boils and thickens.
------while cooling make cream------
1 cup heavy whipping cream
1/3 cup sugar
1 tsp vanilla
Beat whipping cream, and vanilla until it starts to thicken.
Mix in sugar.
Fold in raspberry sauce.
Vanilla Buttercream Frosting
3 cups powdered sugar
1 cup butter
1 tsp vanilla
1 to 2 tbsp milk
In a mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.
Bake cupcakes and cool completely.
Cut out a small cone shaped section in the center of the cupcake.
Add raspberry filling to the hole
Sunday, June 6, 2010
(Rick Browne is also host of public television's "Barbecue America")