CAKE
2 cups white sugar '
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
(source: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/ (cake))
FILLING
1 (8 ounce) package Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
(source: http://allrecipes.com/recipe/136264/chocolate-covered-oreo-cookie-cake/)
GANACHE
9 ounces milk chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Wednesday, January 4, 2017
Chocolate Cake
2 cups white sugar '
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
(source: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/)
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
(source: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/)
Overnight Blueberry French Toast
INGREDIENTS:
FRENCH TOAST:
12 slices thick stale Challah bread
Two 8-ounce packages cream cheese (or mascarpone )
1 cup fresh blueberries (maybe a little more)
12 large eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
SAUCE:
1 cup granulated white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
DIRECTIONS:
Spray a 9x13-inch baking dish with nonstick spray and set aside.
Cut the bread into 1-inch pieces. Place half into prepared baking dish. Cut cream cheese (or mascarpone) into cubes (or scoop with a small cookie scoop) and place on top of the bread. Top with the blueberries and then remaining bread cubes.
Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on top of the plastic wrap to sink the bread into the liquid). The next morning remove the pan from the fridge 1/2 hour before baking. Preheat oven to 350 degrees F. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.
While the french toast is baking, prepare the sauce: In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries begin to pop. Stir in the butter until melted. Pour warm sauce over individual servings.
(source: http://www.recipegirl.com/2015/03/26/overnight-blueberry-french-toast/)
FRENCH TOAST:
12 slices thick stale Challah bread
Two 8-ounce packages cream cheese (or mascarpone )
1 cup fresh blueberries (maybe a little more)
12 large eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
SAUCE:
1 cup granulated white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
DIRECTIONS:
Spray a 9x13-inch baking dish with nonstick spray and set aside.
Cut the bread into 1-inch pieces. Place half into prepared baking dish. Cut cream cheese (or mascarpone) into cubes (or scoop with a small cookie scoop) and place on top of the bread. Top with the blueberries and then remaining bread cubes.
Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on top of the plastic wrap to sink the bread into the liquid). The next morning remove the pan from the fridge 1/2 hour before baking. Preheat oven to 350 degrees F. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.
While the french toast is baking, prepare the sauce: In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries begin to pop. Stir in the butter until melted. Pour warm sauce over individual servings.
(source: http://www.recipegirl.com/2015/03/26/overnight-blueberry-french-toast/)
Cinnamon Rolls
INGREDIENTS:
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
1/2 cup softened butter
2 cups brown sugar
2 cups raisins
2 Tbls cinnamon
For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
DIRECTIONS:
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar...you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
(source: http://www.twopeasandtheirpod.com/recipe-for-cinnamon-rolls/)
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
1/2 cup softened butter
2 cups brown sugar
2 cups raisins
2 Tbls cinnamon
For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
DIRECTIONS:
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar...you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
(source: http://www.twopeasandtheirpod.com/recipe-for-cinnamon-rolls/)
Sausage, Cheese, and Potato Egg Casserole
1 lb. breakfast sausage
1/2 large yellow onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
12 large eggs
1 cup milk
2 cups frozen diced potatoes (you don't have to thaw or cook the potatoes)
2 cups roughly chopped spinach
2 cups shredded pepper jack cheese, divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions, chopped
Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
In a large skillet, brown the sausage over medium heat until fully cooked and no longer pink. Place sausage on a plate that has been lined with paper towels to drain the grease. Set aside.
Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, spinach, 1 cup of the shredded cheese, and the sausage. Season with salt and pepper.
Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 40-45 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting. Cut into squares and serve warm.
(Source: http://www.twopeasandtheirpod.com/sausage-cheese-and-potato-egg-casserole/)
1/2 large yellow onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
12 large eggs
1 cup milk
2 cups frozen diced potatoes (you don't have to thaw or cook the potatoes)
2 cups roughly chopped spinach
2 cups shredded pepper jack cheese, divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions, chopped
Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
In a large skillet, brown the sausage over medium heat until fully cooked and no longer pink. Place sausage on a plate that has been lined with paper towels to drain the grease. Set aside.
Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, spinach, 1 cup of the shredded cheese, and the sausage. Season with salt and pepper.
Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 40-45 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting. Cut into squares and serve warm.
(Source: http://www.twopeasandtheirpod.com/sausage-cheese-and-potato-egg-casserole/)
Chicken & Mushrooms w/Bacon Pasta
4 chicken breasts
½ cup flour
5 slices uncooked bacon, diced
½ small onion, diced
6 oz mushrooms
1 clove garlic
½ cup dry white wine
½ cup chicken broth
1 tablespoon flour
salt & pepper to taste
1¼ cup heavy cream
Instructions
Pound chicken to ¼" thick between pieces of plastic wrap. Dredge chicken in flour.
Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook about 4 minutes per side until cooked through. Remove from pan and set aside to keep warm.
Cook bacon & onion over medium heat for about 5 minutes or until bacon starts to brown. Add mushrooms & garlic and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with ½ tablespoon flour and set aside.
Pour wine and broth into the pan and turn on med-high. Let simmer until reduced by half (about 6 minutes). Stir in mushrooms & heavy cream. Add chicken and let simmer until heated through (about 1 minute). Serve over pasta.
(source: http://www.spendwithpennies.com/bacon-mushroom-chicken/)
½ cup flour
5 slices uncooked bacon, diced
½ small onion, diced
6 oz mushrooms
1 clove garlic
½ cup dry white wine
½ cup chicken broth
1 tablespoon flour
salt & pepper to taste
1¼ cup heavy cream
Instructions
Pound chicken to ¼" thick between pieces of plastic wrap. Dredge chicken in flour.
Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook about 4 minutes per side until cooked through. Remove from pan and set aside to keep warm.
Cook bacon & onion over medium heat for about 5 minutes or until bacon starts to brown. Add mushrooms & garlic and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with ½ tablespoon flour and set aside.
Pour wine and broth into the pan and turn on med-high. Let simmer until reduced by half (about 6 minutes). Stir in mushrooms & heavy cream. Add chicken and let simmer until heated through (about 1 minute). Serve over pasta.
(source: http://www.spendwithpennies.com/bacon-mushroom-chicken/)
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