Well, it's finally here... I am officially a Stay-At-Home MOM!!! I tried yesterday to get a ton of stuff done and I got through some of it, but not nearly enough. C wouldn't nap because he slept in super late and then I just fel so overwhelmed all day. So, for today, and at least for a few days, I decided to give myself a break. I don't have to do everything all at once. After all, I am doing this so that I can be here with C, that is the most important thing, not the laundry and cooking and cleaning.
So, onto the recipe. This is an easy recipe that I love and it is so so simple, and so, so good.
I love Puff Pastry and every recipe that uses it. One of my favorites recipes for puff pastry sheets (yes, I buy the frozen ones, I don't usually make puff pastry myself) is a fruit danish. All you do is roll out the puff pastry sheet in sugar - this gives it a great sugary crunchyness on the outside, and it replaces the need for flour so it doesn't stick. I roll it out to about 14 x 12". Then you put your favorite pie filling (you can use canned or make your own) on the end and roll it up. Place a few slits in the top and bake on a cookie sheet for about 35 minutes at 375.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, August 3, 2010
Tuesday, July 13, 2010
Tasty Tuesdays - 5 Minute Chocolate Mug Cake
I was sent this recipe in e-mail by my husband’s cousin who is an very creative cookie decorator and an awesome baker… too bad they live too far away from us else I would seriously consider she and I opening a bakery together!
She has revised this recipe a little bit after doing several test cakes and is convinced that it should work every time. “It's an amazing way to treat a chocolate craving!” – she says. I myself am not really a big chocolate lover, but I do enjoy it once in a while, like almost all other desserts and sweets! She loves dark chocolate so she used a dark cocoa powder and 60% bittersweet chips, but you can substitute any flavor chips or leave them out altogether. She recommends trying peanut butter, espresso or mint chips.
4 T. flour
4 T. sugar
2 T. cocoa powder
1 egg
3 T. milk
3 T. oil
3 T. chocolate chips
small splash of vanilla extract
In a large coffee mug or bowl, mix flour, sugar, and cocoa powder. In a separate large coffee mug, beat egg, milk, oil and extract with a fork. Stir dry ingredients into wet ingredients until completely combined. Add chips and stir again.
Microwave on HIGH for 90 seconds. (Individual times will vary - do NOT overbake) Cake will rise over the top of the mug but it will deflate when microwave stops. Cake is done when it is just done on the top. Inside and bottom will still be a bit liquid. Allow to cool a few minutes (if you can wait), then stir from the bottom to spread the melted chips throughout. Top with ice cream, if desired.
She has revised this recipe a little bit after doing several test cakes and is convinced that it should work every time. “It's an amazing way to treat a chocolate craving!” – she says. I myself am not really a big chocolate lover, but I do enjoy it once in a while, like almost all other desserts and sweets! She loves dark chocolate so she used a dark cocoa powder and 60% bittersweet chips, but you can substitute any flavor chips or leave them out altogether. She recommends trying peanut butter, espresso or mint chips.
4 T. flour
4 T. sugar
2 T. cocoa powder
1 egg
3 T. milk
3 T. oil
3 T. chocolate chips
small splash of vanilla extract
In a large coffee mug or bowl, mix flour, sugar, and cocoa powder. In a separate large coffee mug, beat egg, milk, oil and extract with a fork. Stir dry ingredients into wet ingredients until completely combined. Add chips and stir again.
Microwave on HIGH for 90 seconds. (Individual times will vary - do NOT overbake) Cake will rise over the top of the mug but it will deflate when microwave stops. Cake is done when it is just done on the top. Inside and bottom will still be a bit liquid. Allow to cool a few minutes (if you can wait), then stir from the bottom to spread the melted chips throughout. Top with ice cream, if desired.
Tuesday, June 29, 2010
Tasty Tuesdays – Texas Sheet Cake
When I first had this I fell in love… I am not normally a chocolate person (crazy, I know) but this cake is sooo yummy. Then I got the recipe from my husband’s Aunt and I fel in love again… my favorite thing about this recipe is that you do NOT wait for the cake to cool before icing it! Great for a busy mommy!
Cake:
2 sticks margarine
1 c. water
4 T. cocoa
2 c. sugar
2 c. flour
½ t. salt
2 eggs
¾ c. sour cream
1 t. baking soda
Icing:
1 stick butter
4 T. cocoa
4 T. milk
1 lb. powdered sugar
1 t. vanilla
Cake:
Bring to boil the margarine, water and cocoa. Remove from heat and add sugar, flour and salt. Beat in eggs, sour cream and baking soda. Mix thoroughly. Pour into greased and floured 10”x15” jelly roll pan. Bake at 375 for 20 minutes or until sides of cake pull away from pan.
Icing:
While cake is baking, put all ingredients into heavy saucepan. Over medium-low heat, allow butter to melt and when possible stir together with wisk. Do not boil. Keep warm over low heat until cake is baked. Pour icing over cake immediately after removing from the oven.
Cake:
2 sticks margarine
1 c. water
4 T. cocoa
2 c. sugar
2 c. flour
½ t. salt
2 eggs
¾ c. sour cream
1 t. baking soda
Icing:
1 stick butter
4 T. cocoa
4 T. milk
1 lb. powdered sugar
1 t. vanilla
Cake:
Bring to boil the margarine, water and cocoa. Remove from heat and add sugar, flour and salt. Beat in eggs, sour cream and baking soda. Mix thoroughly. Pour into greased and floured 10”x15” jelly roll pan. Bake at 375 for 20 minutes or until sides of cake pull away from pan.
Icing:
While cake is baking, put all ingredients into heavy saucepan. Over medium-low heat, allow butter to melt and when possible stir together with wisk. Do not boil. Keep warm over low heat until cake is baked. Pour icing over cake immediately after removing from the oven.
Wednesday, June 9, 2010
Tasty Tuesdays - Luscious Lemon Squares
I got this recipe from friends we visited when we were down in Charlotte and I must say that these are the absolute best lemon squares I have ever had. Everyone that has tried them since I've made them also agrees. What I like best about these lemon squares is that the lemon part is gooey - kind-of like the lemon filling in a pie, but the very top layer kind-of hardens like a crust. All other lemon squares I have tried are really more like a cookie bar... but not this one, it is really so good, it is too hard to put into words.
Crust
2 c. flour
1/2 c. powdered sugar
2 sticks butter - softened at room temperature and cut into small pieces
Mix together flour and powdered sugar, then blend with butter like you would a pie crust.
Press into the bottom of 11x13 pan (I used a 9x13 pan and it worked just fine)
Bake at 350 for 20-25 minutes until lightly brown
Lemon Mixture
4 eggs
2 c. sugar
1/4 c. flour
1/2 t. baking powder
1/3 c. Real Lemon Juice (I use generic and they still tasted great)
Put all ingredients into a blender and blend very well.
Pour over partially baked crust and bake an additional 25 minutes.
Sprinkle with powdered sugar while still warm.
Crust
2 c. flour
1/2 c. powdered sugar
2 sticks butter - softened at room temperature and cut into small pieces
Mix together flour and powdered sugar, then blend with butter like you would a pie crust.
Press into the bottom of 11x13 pan (I used a 9x13 pan and it worked just fine)
Bake at 350 for 20-25 minutes until lightly brown
Lemon Mixture
4 eggs
2 c. sugar
1/4 c. flour
1/2 t. baking powder
1/3 c. Real Lemon Juice (I use generic and they still tasted great)
Put all ingredients into a blender and blend very well.
Pour over partially baked crust and bake an additional 25 minutes.
Sprinkle with powdered sugar while still warm.
Tuesday, May 4, 2010
Tasty Tuesdays
Candy Bar Brownies
1 box of your favorite Brownie Mix (mixed as package directs)
A handful of M&M’s
2-3 3 Musketeers miniatures
2-3 Twix miniatures
2-3 Milky Way miniatures
Chop each candy bar into 4-6 pieces and mix into the brownie batter. Pour into pan and sprinkle with M&M’s. Bake as directed on the box.
*You can use any candy bars you like, but these are the ones I had leftover from Easter… or maybe even Halloween!!!! (We don't eat much candy in our house)
1 box of your favorite Brownie Mix (mixed as package directs)
A handful of M&M’s
2-3 3 Musketeers miniatures
2-3 Twix miniatures
2-3 Milky Way miniatures
Chop each candy bar into 4-6 pieces and mix into the brownie batter. Pour into pan and sprinkle with M&M’s. Bake as directed on the box.
*You can use any candy bars you like, but these are the ones I had leftover from Easter… or maybe even Halloween!!!! (We don't eat much candy in our house)
Tuesday, April 27, 2010
Tasty Tuesdays
When I got home from work last night, the house was filled with a delicious aroma. My husband had made us pot roast for dinner. His exact words were, “wow, roast is so easy to make”
So Simple Oven Roast
1 roast (ours is usually about 3.5 pounds)
Potatoes Peeled and Cubed
Baby Carrots
1 Small Onion Peeled and Cubed
1 Can Beef Broth
1 package Brown Gravy mixed with 1 cup water (if you like a lot of gravy like we do – or you can mix it with the beef broth)
Sprinkle some salt and pepper on the roast and place it in a pan. Put the veggies around the roast and pour the gravy over top. Cover with foil and put in the oven at 325 for at least 3½ hours… the longer it’s in for, the more tender the meat will get.
So Simple Oven Roast
1 roast (ours is usually about 3.5 pounds)
Potatoes Peeled and Cubed
Baby Carrots
1 Small Onion Peeled and Cubed
1 Can Beef Broth
1 package Brown Gravy mixed with 1 cup water (if you like a lot of gravy like we do – or you can mix it with the beef broth)
Sprinkle some salt and pepper on the roast and place it in a pan. Put the veggies around the roast and pour the gravy over top. Cover with foil and put in the oven at 325 for at least 3½ hours… the longer it’s in for, the more tender the meat will get.
Tuesday, April 13, 2010
Tasty Tuesdays!
One of my husband’s favorite dishes: Sun-Dried Tomato Pasta with Chicken. When we serve this meal, people think we spent all day in the kitchen because it looks and tastes so great, but really it is so simple and fast!
For how often we make this meal, I am going to give you the recipe on pure memory... so I hope I remember correctly :)
• 1 package Farfale (or bow-tie) pasta
• 1/4 cup of butter
• 2-3 cloves of garlic to taste
• 1 can cream of chicken soup (or celery or mushroom) – Cream of chicken is thicker, so 1 cup of milk should be good, with cream of celery or mushroom, you may not need as much milk
• 1 cup of milk
• 1/3 cup sun-dried tomatoes (we like using the jar of them from Trader Joes – sun-dried tomatoes in olive oil… but make sure you drain the olive oil)
• 2-3 chicken breasts, cooked and cut up
• 1/2 cup Parmesan cheese
• salt and pepper to taste
1. While cooking the pasta according to package directions, brown the butter and garlic until garlic is slightly browned.
2. Add milk and cream soup and stir until well blended.
3. Add sun-dried tomatoes and cook for a few minutes.
4. Add pieces of chicken and cheese then stir into drained pasta and serve.
For how often we make this meal, I am going to give you the recipe on pure memory... so I hope I remember correctly :)
• 1 package Farfale (or bow-tie) pasta
• 1/4 cup of butter
• 2-3 cloves of garlic to taste
• 1 can cream of chicken soup (or celery or mushroom) – Cream of chicken is thicker, so 1 cup of milk should be good, with cream of celery or mushroom, you may not need as much milk
• 1 cup of milk
• 1/3 cup sun-dried tomatoes (we like using the jar of them from Trader Joes – sun-dried tomatoes in olive oil… but make sure you drain the olive oil)
• 2-3 chicken breasts, cooked and cut up
• 1/2 cup Parmesan cheese
• salt and pepper to taste
1. While cooking the pasta according to package directions, brown the butter and garlic until garlic is slightly browned.
2. Add milk and cream soup and stir until well blended.
3. Add sun-dried tomatoes and cook for a few minutes.
4. Add pieces of chicken and cheese then stir into drained pasta and serve.
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