On Sunday we had some friends over for dessert, that morning I woke up realizing that we had only one egg in the house! Why does this always happen on Sundays when the fact I live 3 blocks away from a grocery store doesn't matter?! And the only things that come to mind for desserts call for at least 2 eggs?! Well thanks to the wonderful world of Allrecipes.com I was saved with an egg and oil free dessert option, that included chocolate (I guess it wouldn't really be dessert without chocolate) Well here is that wonderful thing...
Easy Chocolatly Brownies
1 package of instant pudding mix (theirs called for chocolate, I used butterscotch)
2 cups milk
1 boxed cake mix (they called for chocolate, but others would be good to depending on pudding choice)
2 cups chocolate chips or mix match m&ms I used butterscotch and regular
Heat oven to 350 degrees. Spray a 15x10 pan, (I used a smaller one so that they would be thicker) (be warned they grow while baking)
Prepare pudding as directed on box.
Stir in cake mix, once well blended, mix in chocolate chips(I used butter scotch here)
Pour batter into pan. Put in m&ms or wait for chocolate chips and use as the frosting.
Bake 25-30 minutes, until knife comes out clean. Cool.
These are gooey, and wonderful, consume with caution...
Tuesday, February 2, 2010
Thursday, November 26, 2009
Doughnuts
We made these doughnuts quite awhile ago, but I just got the pictures off of the camera. WARNING: DO NOT EAT THE DOUGH WHILE MAKING THEM. It is super duper nasty and bitter, so wait until they are fried then eat them. We found this recipe in the KitchenAid Best-Loved Recipes Cookbook.
Old-Fashioned Cake Doughnuts
3 3/4 cups flour
1 Tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
3 eggs
3/4 cups sugar
1 cup applesauce
2 Tablespoons melted butter
2 cups powdered sugar
3 Tablespoons milk
1/2 teaspoon vanilla
Canola Oil-use this kind it is the healthiest of the oils that doesn't have a flavor, and in some cases it is better than olive oil
Beat eggs in the mixer on high until it is frothy. Beat in the sugar until it is thick and pa
le yellow, about 4 minutes. Switch it to low; beat in the applesauce and butter. Beat in the dry ingredients, until well mixed. Divide the dough into two parts. Wrap them both up into plastic wrap and put in the fridge for 3 hours, personally we put it in the freezer for about 30 minutes to 1 hour.Make the glaze for the doughnuts mix the powder sugar, milk and vanilla until it is smooth. Roll out the dough to about 1/2 inch thick. Cut the dough with the top of a glass and a pill bottle to cut out the center. Keep the dough nut holes. Reroll the scraps, and repeat. Heat up the oil until it is 375. Personally I didn't check the temperature I just threw in a scrap to see if it started to boil and fry. Fry until it is golden brown, turn often-about 2 minutes. Drain on paper towels and spread with glaze. Eat.
Old-Fashioned Cake Doughnuts
3 3/4 cups flour
1 Tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
3 eggs
3/4 cups sugar
1 cup applesauce
2 Tablespoons melted butter
2 cups powdered sugar
3 Tablespoons milk
1/2 teaspoon vanilla
Canola Oil-use this kind it is the healthiest of the oils that doesn't have a flavor, and in some cases it is better than olive oil
Beat eggs in the mixer on high until it is frothy. Beat in the sugar until it is thick and pa
le yellow, about 4 minutes. Switch it to low; beat in the applesauce and butter. Beat in the dry ingredients, until well mixed. Divide the dough into two parts. Wrap them both up into plastic wrap and put in the fridge for 3 hours, personally we put it in the freezer for about 30 minutes to 1 hour.Make the glaze for the doughnuts mix the powder sugar, milk and vanilla until it is smooth. Roll out the dough to about 1/2 inch thick. Cut the dough with the top of a glass and a pill bottle to cut out the center. Keep the dough nut holes. Reroll the scraps, and repeat. Heat up the oil until it is 375. Personally I didn't check the temperature I just threw in a scrap to see if it started to boil and fry. Fry until it is golden brown, turn often-about 2 minutes. Drain on paper towels and spread with glaze. Eat.Sweet Potato Puff
I got this recipe from the Kitchen Aid Best-Loved Recipes Cookbook. It is super yummy, even Phil liked it. I made a few switches like increasing the sweet potatoes so that it isn't as sweet. The original calls for only two, medium ones.
Sweet Potato Puff
3 sweet potatoes
1/2 cup milk
1/3 cup sugar
2 eggs
2 Tablespoons butter
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Topping
2 Tablespoons melted butter
3/4 cup cornflake cereal
1/2 cup walnuts or pecans
1/2 cup brown sugar
Mix them all the ingredients together.
Cook the sweet potatoes until soft. Mash the sweet potatoes in a mixture, add milk, sugar, eggs, butter, nutmeg, and cinnamon. Beat for 1 minute. Spread it into a greased pie plate. Bake at 400 degrees for 20 minutes or until it doesn't jiggle. While it is baking make the topping, put on top and bake for 10 more minutes.
Sweet Potato Puff
3 sweet potatoes
1/2 cup milk
1/3 cup sugar
2 eggs
2 Tablespoons butter
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Topping
2 Tablespoons melted butter
3/4 cup cornflake cereal
1/2 cup walnuts or pecans
1/2 cup brown sugar
Mix them all the ingredients together.
Cook the sweet potatoes until soft. Mash the sweet potatoes in a mixture, add milk, sugar, eggs, butter, nutmeg, and cinnamon. Beat for 1 minute. Spread it into a greased pie plate. Bake at 400 degrees for 20 minutes or until it doesn't jiggle. While it is baking make the topping, put on top and bake for 10 more minutes.
Sunday, November 22, 2009
Requested...
Chocolate Chip Pumpkin Cookies
2 cups flour
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup butter/margarine/shortening, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract (I just squirt some in I don't measure)
1 package chocolate chips (any type is good, I have tried-white, regular and milk)
2/3 cup chopped nuts (optional) -I used walnuts
Cream butter and sugars in mixer. Beat in pumpkin (I actually don't measure and just use 1/2 can), egg, and vanilla. Mix in the dry ingredients slowly. Stir in the nuts and chips. Drop onto cookie sheets and bake at 350 for 11-14 minutes.
I love these cookies because they are always fluffy and I don't feel too bad about eating them because they have pumpkin in them. I use butter or margarine in this cookies (normally I use shortening) with regular cookies it (butter) makes them flat, but this recipe it doesn't matter, so I go for convenience on this one. Also today I tried it with about 1/2 cup of whole wheat flour added in because I ran out of white flour and didn't want to run down to the basement to grab another bag. They turned out so next time I might try adding more in. I got this recipe from the Nestle Classic Recipes cookbook that we got for a wedding gift. I use this cook book tons (probably not a good thing), but it changes the basic chocolate chip cookie into something more special and different.
2 cups flour
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup butter/margarine/shortening, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract (I just squirt some in I don't measure)
1 package chocolate chips (any type is good, I have tried-white, regular and milk)
2/3 cup chopped nuts (optional) -I used walnuts
Cream butter and sugars in mixer. Beat in pumpkin (I actually don't measure and just use 1/2 can), egg, and vanilla. Mix in the dry ingredients slowly. Stir in the nuts and chips. Drop onto cookie sheets and bake at 350 for 11-14 minutes.
I love these cookies because they are always fluffy and I don't feel too bad about eating them because they have pumpkin in them. I use butter or margarine in this cookies (normally I use shortening) with regular cookies it (butter) makes them flat, but this recipe it doesn't matter, so I go for convenience on this one. Also today I tried it with about 1/2 cup of whole wheat flour added in because I ran out of white flour and didn't want to run down to the basement to grab another bag. They turned out so next time I might try adding more in. I got this recipe from the Nestle Classic Recipes cookbook that we got for a wedding gift. I use this cook book tons (probably not a good thing), but it changes the basic chocolate chip cookie into something more special and different.
Monday, November 9, 2009
excuse for not posting...
I haven't posted in awhile because I started a menu calendar and I have been using actual cookbooks not internet sites for cooking the last two months. I have found some real winners and I just need to spend some quality time with them outside of the kitchen and type up the ones that we really liked.
Monday, September 28, 2009
German Apple Cake
Ingredients
2 eggs
1 cup canola oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
4 cups apples-peeled cored and diced
How To:
Pre-heat oven to 350. Grease 9x 13 or I used a bunt cake pan, it didn't fill it all the way up but once it grew it was the perfect size. Beat oil and eggs until creamy with an electric mixer; add sugar and vanilla, beat well. Add in flour, salt, baking soda, and cinnamon, the original recipe said to do it in another bowl but it worked just fine this way and saved me from doing some dishes! The batter is super thick. Fold in the apples with a wooden spoon; pour into the pan. Bake for 45 minutes at 350. Put it on a cooling rack for a bit, they suggest powdered sugar or cream cheese frosting, personally it is just fine the way it is.
The cake is actually the best at room temperature because it gets a nice crunchy crust to it. I got this recipe from allrecipes.com submitted by Barbara and changed it just a bit for my liking.
2 eggs
1 cup canola oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
4 cups apples-peeled cored and diced
How To:
Pre-heat oven to 350. Grease 9x 13 or I used a bunt cake pan, it didn't fill it all the way up but once it grew it was the perfect size. Beat oil and eggs until creamy with an electric mixer; add sugar and vanilla, beat well. Add in flour, salt, baking soda, and cinnamon, the original recipe said to do it in another bowl but it worked just fine this way and saved me from doing some dishes! The batter is super thick. Fold in the apples with a wooden spoon; pour into the pan. Bake for 45 minutes at 350. Put it on a cooling rack for a bit, they suggest powdered sugar or cream cheese frosting, personally it is just fine the way it is.
The cake is actually the best at room temperature because it gets a nice crunchy crust to it. I got this recipe from allrecipes.com submitted by Barbara and changed it just a bit for my liking.
Wednesday, September 23, 2009
Kickin' Corn Chowder
I got this recipe in an email newsletter yesterday from Ball (the canning people). I needed a quick dinner so I tried it, Phil even liked it though it was a soup.
Ingredients
2 tablespoons butter
1 small onion
1 bell pepper (green or red)
1 tablespoon flour
1 cup Mild Salsa
1 can chicken broth
1 can whole corn
1 can creamed corn
1 can diced green chilies-I used a banana pepper because it is all I had and it was a hot pepper
1/2 cup milk
1/2 shredded 4 blend Mexican cheese
crushed tortilla chips
How to:
Melt butter in medium saucepan and saute onion, and bell pepper; cook until clear. Add flour and cook for 1 minute. Add salsa, broth, corn, creamed corn, chilies, and milk. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in cheese in the last 5 minutes. Serve topped with the tortilla chips.
Ingredients
2 tablespoons butter
1 small onion
1 bell pepper (green or red)
1 tablespoon flour
1 cup Mild Salsa
1 can chicken broth
1 can whole corn
1 can creamed corn
1 can diced green chilies-I used a banana pepper because it is all I had and it was a hot pepper
1/2 cup milk
1/2 shredded 4 blend Mexican cheese
crushed tortilla chips
How to:
Melt butter in medium saucepan and saute onion, and bell pepper; cook until clear. Add flour and cook for 1 minute. Add salsa, broth, corn, creamed corn, chilies, and milk. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in cheese in the last 5 minutes. Serve topped with the tortilla chips.
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