Friday, June 29, 2012
Mini Cinnamon Buns
Ingredients:
Buns:
1 8-oz tube crescent roll dough
2 tablespoons butter
cinnamon
brown sugar
Glaze:
1 teaspoon maple syrup
1 tablespoon milk
3/4 cup powdered sugar
Directions;
1. Preheat oven according to crescent roll dough directions. Layout half of the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.
2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4 inch thick. Brush with half of the butter and sprinkle with as much cinnamon and brown sugar as you want. (Make sure you don't go all the way to the top edge so it sticks together when you roll it.) Roll into a tight log and cut into 8 pieces.
3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the cresscent roll dough. Bake according to package directions.
4. In the meantime, whish toether mayple syrup iand milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle ofver cinamon rolls. (I found it easier to take the rolls out of the tin and then dirzzle when they cool a bit).
Note: This recipe is AWESOME and super quick.
Pancakes
Ingredients:
2 2/3 cup flour
6 tsp baking powder
1 cup sugar
1 tsp salt
4 eggs beaten
2 cups milk
2 tablespoons cooking oil (I used vegetable)
Directions:
1. Whisk dry ingredients together
2. Separately mix beaten egg, milk and oil.
3. Add wet ingredients to dry and stir together until just combined.
4. Don't over mix. It is okay if it is lumpy.
5. Bake on the stove top. Depending on your pan, spray or coat with butter so they don't stick.
6. Makes about 16 pancakes.
Note: This recipe made A LOT of mini pancakes. I would start by cutting the recipe in half depending on how big your army is that you are feeding.
Monday, March 5, 2012
Caramel Brownies
Ingredients
1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/2 cup Butter, Melted
60 whole Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
Verdict: These are amazing. I did a lasagna pan and not a 9 X 9 pan. The recipe also had pecans added in the batter but I opted not to put nuts in. Also I didn't put any powder sugar on top. I should try that too!
1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/2 cup Butter, Melted
60 whole Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
Verdict: These are amazing. I did a lasagna pan and not a 9 X 9 pan. The recipe also had pecans added in the batter but I opted not to put nuts in. Also I didn't put any powder sugar on top. I should try that too!
Monday, January 2, 2012
Mint Chocolate Chip Cookies
INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Monday, October 24, 2011
Pumpkin Ravioli
Ingredients:
8 Tbs unsalted butter
1 can pumpkin puree
2 cups heavy cream
1 bay leaf
2 Tbs fresh sage, minced plus extra leaves for sauce
2 tsp fresh thyme
2 eggs, beaten
salt and pepper
6 sheets of fresh pasta or wonton wrappers
1 egg, beaten for egg was
1/4 cup flour for dusting
2 cups Vegetable stock
2 shallots or 1 small onion.
Directions:
1. Heat a medium saucepan over low heat and add 4 tbsp of butter. When butter is foamy, add pumpkin and add half of heavy cream and half the herbs, cook over low heat for approximately 30 minutes , or until puree is thick and the liquid has evaporated. Stir occasionally.
2. Whisk in the beaten eggs. Season to taste with salt and pepper. Set aside to cool. (I put it in the fridge)
3. Lay out 3 sheets of pasta. Using a pastry bag or teaspoon, place 8 equal mounds of pumpkin puree on each sheet dough, about 2 inches apart. Brush around each mound with egg wash. Cover mounded dough sheets with second of pasta and press around mounds to seal the dough. Using a 2-inch cookie cutter, cut out the ravioli. Dust a with flour and place the ravioli on it.
4. If you don't have time or not brave enough for fresh pasta, like me, purchase some wonton wrappers. Place a small dollop of the pumpkin mixture, wet edges and seal with a fork.
5. Bring a large pot of salted water to a boil while you make the sauce.
6. To prepare the sauce, in a medium saucepan, add in the stock and shallots/onions and bring to a boil to reduce to 1/2 cup. Add remaining heavy cream and reduce by half.
7. Over low heat, whisk in remaining 4 tbsp butter, a little at a time. Strain the sauce into a clean saucepan and add remaining sage and thyme. Season to taste with salt and pepper.
8. Add ravioli to rapidly boiling water and cook for 4 to 5 minutes for fresh pasta or 2-3 minutes for wonton ravioli. Remove with a slotted spoon. Add ravioli to the sauce and bring just to a boil. Correct the seasonings.
Note: I didn't have unsalted butter so the salted butter did make this a little saucy. Also, I could have used a fresh pumpkin if I had the time. Also this made a lot more filling than I anticipated and ended up freezing some of it so I did not have 300 raviolis. The wontons were good but had the consistency of, well, wontons and not really pasta ravioli. With that being said, it was delicious. I ended up putting some extra leaves of whole sage in the sauce and that also was a nice touch. I am going to see if I can make it with fresh pasta next time...in my free time.
8 Tbs unsalted butter
1 can pumpkin puree
2 cups heavy cream
1 bay leaf
2 Tbs fresh sage, minced plus extra leaves for sauce
2 tsp fresh thyme
2 eggs, beaten
salt and pepper
6 sheets of fresh pasta or wonton wrappers
1 egg, beaten for egg was
1/4 cup flour for dusting
2 cups Vegetable stock
2 shallots or 1 small onion.
Directions:
1. Heat a medium saucepan over low heat and add 4 tbsp of butter. When butter is foamy, add pumpkin and add half of heavy cream and half the herbs, cook over low heat for approximately 30 minutes , or until puree is thick and the liquid has evaporated. Stir occasionally.
2. Whisk in the beaten eggs. Season to taste with salt and pepper. Set aside to cool. (I put it in the fridge)
3. Lay out 3 sheets of pasta. Using a pastry bag or teaspoon, place 8 equal mounds of pumpkin puree on each sheet dough, about 2 inches apart. Brush around each mound with egg wash. Cover mounded dough sheets with second of pasta and press around mounds to seal the dough. Using a 2-inch cookie cutter, cut out the ravioli. Dust a with flour and place the ravioli on it.
4. If you don't have time or not brave enough for fresh pasta, like me, purchase some wonton wrappers. Place a small dollop of the pumpkin mixture, wet edges and seal with a fork.
5. Bring a large pot of salted water to a boil while you make the sauce.
6. To prepare the sauce, in a medium saucepan, add in the stock and shallots/onions and bring to a boil to reduce to 1/2 cup. Add remaining heavy cream and reduce by half.
7. Over low heat, whisk in remaining 4 tbsp butter, a little at a time. Strain the sauce into a clean saucepan and add remaining sage and thyme. Season to taste with salt and pepper.
8. Add ravioli to rapidly boiling water and cook for 4 to 5 minutes for fresh pasta or 2-3 minutes for wonton ravioli. Remove with a slotted spoon. Add ravioli to the sauce and bring just to a boil. Correct the seasonings.
Note: I didn't have unsalted butter so the salted butter did make this a little saucy. Also, I could have used a fresh pumpkin if I had the time. Also this made a lot more filling than I anticipated and ended up freezing some of it so I did not have 300 raviolis. The wontons were good but had the consistency of, well, wontons and not really pasta ravioli. With that being said, it was delicious. I ended up putting some extra leaves of whole sage in the sauce and that also was a nice touch. I am going to see if I can make it with fresh pasta next time...in my free time.
Curry Roasted Butternut Squash Soup
Ingredients
1 butternut squash, halved and seeded (3-4 lbs)
2 large onions, peeled and quartered
1 medium head garlic
2 cans vegetable broth or more depending on the consistency you want
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables. Brush with olive oil and dash of salt and pepper.
3. Roast in the center of the oven for about 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
4. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth as necessary.
5. Transfer the pureed mixture to a stockpot and stir in any additional vegetable broth depending on how thick/thin you would like the soup. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste.
6. Bring to a boil and simmer gently for 10 minutes.
7. Remove from heat and stir in yogurt.
8. Remove bay leaf and serve hot.
Note: I didn't have a whole head of garlic so I just added some minced garlic to the food processor with the squash and onions. I also was having trouble making it smooth in the food processor so I used a blender and added cream instead of yogurt. I think I will try yogurt next time. What I did find with the cream is that it dulled the spices so I had to add more spices. Of course if you don't like curry, you don't have to add it in the first place.
1 butternut squash, halved and seeded (3-4 lbs)
2 large onions, peeled and quartered
1 medium head garlic
2 cans vegetable broth or more depending on the consistency you want
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables. Brush with olive oil and dash of salt and pepper.
3. Roast in the center of the oven for about 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
4. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth as necessary.
5. Transfer the pureed mixture to a stockpot and stir in any additional vegetable broth depending on how thick/thin you would like the soup. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste.
6. Bring to a boil and simmer gently for 10 minutes.
7. Remove from heat and stir in yogurt.
8. Remove bay leaf and serve hot.
Note: I didn't have a whole head of garlic so I just added some minced garlic to the food processor with the squash and onions. I also was having trouble making it smooth in the food processor so I used a blender and added cream instead of yogurt. I think I will try yogurt next time. What I did find with the cream is that it dulled the spices so I had to add more spices. Of course if you don't like curry, you don't have to add it in the first place.
Tuesday, May 31, 2011
Whipped Cream Frosting
1 Cup heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon granulated white sugar
Whip all ingredients together in the mixture until stiff.
Chocolate Whipped Cream Frosting:
Add to the above 1 1/2 tablespoons unsweetened cocoa powder plus an additional 1 1/2 tablespoons granulated white sugar.
Raspberry Whipped Cream Frosting:
Add to the above 1/2 cup lightly sweetened raspberry puree or seedless raspberry jam.
This was FABULOUS! I was out of butter for my butter cream frosting and made this instead. It was incredibly light. The chocolate was absolutely amazing but didn't overpower the chocolate cupcakes I made. I will have to try the raspberry sometime and I am sure I could make any flavor with all the jams available to make other berry frosting flavors.
1/2 teaspoon vanilla extract
1 tablespoon granulated white sugar
Whip all ingredients together in the mixture until stiff.
Chocolate Whipped Cream Frosting:
Add to the above 1 1/2 tablespoons unsweetened cocoa powder plus an additional 1 1/2 tablespoons granulated white sugar.
Raspberry Whipped Cream Frosting:
Add to the above 1/2 cup lightly sweetened raspberry puree or seedless raspberry jam.
This was FABULOUS! I was out of butter for my butter cream frosting and made this instead. It was incredibly light. The chocolate was absolutely amazing but didn't overpower the chocolate cupcakes I made. I will have to try the raspberry sometime and I am sure I could make any flavor with all the jams available to make other berry frosting flavors.
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