Tuesday, January 3, 2012
Sunday, December 4, 2011
Jalapeno Popper Dip
Isn't Pinterest great?! Without it, I never would have learned of this dish. It's awesome, mixed with some more awesome, and sprinkled with a little more awesome on top. I think I love it more than buffalo chicken dip, and that's really saying something!!! (Also, the original recipe called for bacon, but I didn't have any. I assume bacon would only make it better, though.)
16 oz cream cheese, softened
1 c mayo
6 jalapenos, minced (remove the seeds and ribs to cut down on the heat factor.)
1 c shredded cheddar or monterey jack cheese
panko bread crumbs
butter
In a medium bowl, combine everything except the panko and butter. Spread into an 8x8 baking dish, top with the panko, and dot with butter. Bake at 375 for 30 minutes. Serve with chips or crackers. (I used wheat thins, but really, I would have just sat and eaten with a spoon.)
If you want the original recipe, it's here. (My recipe is adapted to what I had on-hand.)
16 oz cream cheese, softened
1 c mayo
6 jalapenos, minced (remove the seeds and ribs to cut down on the heat factor.)
1 c shredded cheddar or monterey jack cheese
panko bread crumbs
butter
In a medium bowl, combine everything except the panko and butter. Spread into an 8x8 baking dish, top with the panko, and dot with butter. Bake at 375 for 30 minutes. Serve with chips or crackers. (I used wheat thins, but really, I would have just sat and eaten with a spoon.)
If you want the original recipe, it's here. (My recipe is adapted to what I had on-hand.)
Caramelized Onion and Goat Cheese Pizza
I found the inspiration for this recipe here. I had to make some modifications based on what I had time for, ingredients I could find during my super-quick trip to the grocery store, and comments other people left on the recipe page.
2 large onions
olive oil
2 tbsp sugar
1 tsp herbes de provence
1 can refrigerated pizza dough
8 oz container crumbled goat cheese
1/2 c white wine (I had some prosecco, left over from Thanksgiving. Use whatever you like.)
Heat a couple tablespoons of olive oil and the herbes de provence in a large skillet over med-low heat. Slice the onions thinly (but not paper thin, or they'll start to disintigrate), and add to the skillet. Add the sugar. (If you're using sweet onions, you'll need less sugar. I was working with plain yellow onions and used a whole 2 tbsp. The original recipe calls for less.) Cook, stirring occasionally over med-low heat for 1-1.5 hours until the onions are golden brown. Add the wine to the skillet and let it simmer away during the last 15 minutes of cook time.* Prepare the pizza crust and oven according to the package directions. Top with the onions and the goat cheese crumbles and bake 10-12 minutes or until the cheese is just golden.
*Some of the commenters on the original recipe page said that the pizza was too dry, and I did notice as the onions got close to being done, they were starting to dry out a little. The wine fixed that and added and extra layer of flavor-- it was GREAT!
*Some of the commenters on the original recipe page said that the pizza was too dry, and I did notice as the onions got close to being done, they were starting to dry out a little. The wine fixed that and added and extra layer of flavor-- it was GREAT!
Ham and Cheese Pizza
1 can refrigerated pizza dough
sliced ham, about 8 oz
1 c shredded cheddar cheese
2 tbsp yellow mustard
2 tbsp honey
1 tsp worcestershire sauce
Preheat your oven and prepare the pizza dough according to the instructions on the can. Mix together the mustard, honey, and worcestershire and use a pastry brush to cover the crust. Top with the ham and cheese, and bake 10-12 minutes.
sliced ham, about 8 oz
1 c shredded cheddar cheese
2 tbsp yellow mustard
2 tbsp honey
1 tsp worcestershire sauce
Preheat your oven and prepare the pizza dough according to the instructions on the can. Mix together the mustard, honey, and worcestershire and use a pastry brush to cover the crust. Top with the ham and cheese, and bake 10-12 minutes.
Friday, October 21, 2011
Cupcakes for Two
I found this recipe on Pinterest. It's the first thing I've made since I started "pinning!"
http://www.howsweeteats.com/2011/03/one-bowl-vanilla-cupcakes-for-two/
Posted by: Erika
http://www.howsweeteats.com/2011/03/one-bowl-vanilla-cupcakes-for-two/
Posted by: Erika
Wednesday, September 28, 2011
Apple Pie(w/ homemade pie crust & "lid")
Basic Pie Dough for 9 or 10 inch Double Crust
(for a 9 inch single-crust pie, use half the recipe)
Sift together:
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
Add:
3/4 cup chilled lard or shortening
3 tablespoons cold unsalted butter
Cut half of the shortening into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized. Sprinkle the dough with:
6 tablespoons ice water
Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add:
1 teaspoon to 1 tablespoon ice water
Divide the dough in half, shape each into a disk, and wrap in plastic wrap. Let chill in fridge before rolling out.
Apple Pie - One 9-inch double-crust pie
Prepare:
1 recipe basic pie or pastry dough(above)
Line a 9-inch pie pan with half the dough. Position a rack in the lower third of the oven. Preheat the oven to 425 degrees. Peel, core and slice 1/4 inch thick:
2 1/2 pounds apples(5 to 6 large)
Combine in a bowl with:
3/4 cup sugar
2 to 3 tablespoons all-purpose flour
(1 tablespoon fresh lemon juice)
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Let stand for 15 minutes, stirring several times, so that the apples soften slightly. Pour the filling into the bottom crust and gently level with the back of a spoon. Dot the top with:
2 tablespoons unsalted butter, cut into small pieces
Cover the pie with the upper crust. Sprinkle with:
2 teaspoons sugar
1/8 teaspoon ground cinnamon
Slip a baking sheet under the pie. Bake for 30 minutes (at 425 degrees). After first 30 minutes reduce temperature to 350 degrees and bake until the fruit feels just tender when a knife is poked through a steam vent and juices have begun to bubble through the vents-30 to 45 minutes more.
(for a 9 inch single-crust pie, use half the recipe)
Sift together:
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
Add:
3/4 cup chilled lard or shortening
3 tablespoons cold unsalted butter
Cut half of the shortening into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized. Sprinkle the dough with:
6 tablespoons ice water
Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add:
1 teaspoon to 1 tablespoon ice water
Divide the dough in half, shape each into a disk, and wrap in plastic wrap. Let chill in fridge before rolling out.
Apple Pie - One 9-inch double-crust pie
Prepare:
1 recipe basic pie or pastry dough(above)
Line a 9-inch pie pan with half the dough. Position a rack in the lower third of the oven. Preheat the oven to 425 degrees. Peel, core and slice 1/4 inch thick:
2 1/2 pounds apples(5 to 6 large)
Combine in a bowl with:
3/4 cup sugar
2 to 3 tablespoons all-purpose flour
(1 tablespoon fresh lemon juice)
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Let stand for 15 minutes, stirring several times, so that the apples soften slightly. Pour the filling into the bottom crust and gently level with the back of a spoon. Dot the top with:
2 tablespoons unsalted butter, cut into small pieces
Cover the pie with the upper crust. Sprinkle with:
2 teaspoons sugar
1/8 teaspoon ground cinnamon
Slip a baking sheet under the pie. Bake for 30 minutes (at 425 degrees). After first 30 minutes reduce temperature to 350 degrees and bake until the fruit feels just tender when a knife is poked through a steam vent and juices have begun to bubble through the vents-30 to 45 minutes more.
Thursday, September 15, 2011
Chicken Salsa Verde Bake
Ingredients
Preheat the oven to 375.
In a large bowl, mix together the chicken, salsa, onion, sour cream, and one bag of cheese. Lightly greese the bottom of a 9X13 baking dish. Crush the tortilla chips and scatter about 1 cup to cover the bottom of the dish. Top with half fo the chicken mixture and almost half of the other bag of cheese. Repeat a layer of chips, chicken and cheese. Add a top layer of chips, and sprinkle any remaining cheese on top. Bake until cheese is bubbly, about 20-30 minutes.
Eat with just a fork, or on top of more tortilla chips, like a dip.
Several varriations: Add a can of drained kidney beans, black beans, or corn. Use turkey instead of chicken. (Umm, hello Thanksgiving leftovers!) To make a vegetarian meal, substitute the chicken with 3 cups sautéed vegetables, such as bell peppers, zucchini, corn and mushrooms. If you don't want a ton of cheese, don't add it to the mix, just use it as a layer.
- 1/2-3/4 lb chicken, cooked and pulled/shredded. (When you're in a hurry, canned chicken will work. I've done it before, and there's not a difference in taste...)
- 2 16oz jars salsa verde
- 1 onion, chopped
- 1 cup sour cream
- 2 8oz bags of shredded mexican blend cheese (or plain cheddar)
- 1 bag tortilla chips
Preheat the oven to 375.
In a large bowl, mix together the chicken, salsa, onion, sour cream, and one bag of cheese. Lightly greese the bottom of a 9X13 baking dish. Crush the tortilla chips and scatter about 1 cup to cover the bottom of the dish. Top with half fo the chicken mixture and almost half of the other bag of cheese. Repeat a layer of chips, chicken and cheese. Add a top layer of chips, and sprinkle any remaining cheese on top. Bake until cheese is bubbly, about 20-30 minutes.
Eat with just a fork, or on top of more tortilla chips, like a dip.
Several varriations: Add a can of drained kidney beans, black beans, or corn. Use turkey instead of chicken. (Umm, hello Thanksgiving leftovers!) To make a vegetarian meal, substitute the chicken with 3 cups sautéed vegetables, such as bell peppers, zucchini, corn and mushrooms. If you don't want a ton of cheese, don't add it to the mix, just use it as a layer.
Pumpkin Empanadas
(This was orginally a recipe for Sweet Potatoe Empanadas, but I made a few changes and made it my own! I think they turned out GREAT!)
Ingredients
Preheat oven to 350 degrees F.
In a small bowl, mix the pumpkin with the cream cheese, brown sugar, and a pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with one rectangle at a time, squish the perforated seam to seal the two large triangles together. Cut the rectangle in half, making two smaller rectangles/squares. Place a heaping teaspoon of the pumpkin filling in the center of the two small rectangles. Fold the dough in half, and pinch the endges to seal. (If the dough has gotten too dry to seal, use a tiny bit of water on the edges to seal)
Make all 8 empanadas with the rest of the dough. Place the rectangles on a baking sheet lined with parchment paper or foil and put into the preheated oven. Bake until golden, about 10-12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, nugmeg, and a pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the sugar mixture.
Here is a picture of the finished empanada, along side a pumpkin bar...
Posted By: Megan
Ingredients
- 1/2 cup pumpkin (just pumpkin, not a pie mix)
- 1/4 cup cream cheese, softened
- 1 Tbsp brown sugar
- salt
- 1 tube refrigerated ready-made cresent roll dough
- 1/3 cup sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 cup butter, melted
Preheat oven to 350 degrees F.
In a small bowl, mix the pumpkin with the cream cheese, brown sugar, and a pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with one rectangle at a time, squish the perforated seam to seal the two large triangles together. Cut the rectangle in half, making two smaller rectangles/squares. Place a heaping teaspoon of the pumpkin filling in the center of the two small rectangles. Fold the dough in half, and pinch the endges to seal. (If the dough has gotten too dry to seal, use a tiny bit of water on the edges to seal)
Make all 8 empanadas with the rest of the dough. Place the rectangles on a baking sheet lined with parchment paper or foil and put into the preheated oven. Bake until golden, about 10-12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, nugmeg, and a pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the sugar mixture.
Here is a picture of the finished empanada, along side a pumpkin bar...
Tuesday, August 30, 2011
Fool-Proof Pop-Overs
Ingredients
Special equipment: muffin tin
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8-12 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender, or with a hand-held mixer until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.
(I've made them without buttering the pan, just spraying with cooking spray, and it worked no problem. Just cut the butter that's added to the mix down to 2 Tbsp)
Posted By: Megan
- 3 tablespoons melted butter, divided
- 2 eggs
- 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
Special equipment: muffin tin
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8-12 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender, or with a hand-held mixer until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.
(I've made them without buttering the pan, just spraying with cooking spray, and it worked no problem. Just cut the butter that's added to the mix down to 2 Tbsp)
Posted By: Megan
Monday, August 29, 2011
Black Bean Brownies
Ingrdients
- Butter, for greasing pan
- 3/4 cup cooked black beans
- 1/2 cup vegetable oil, or olive oil
- 2 eggs
- 1/4 cup unsweetened cocoa powder
- 2/3 cup sugar
- 1 teaspoon instant coffee or espresso (optional)
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips, divided
- 1/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup confectioners' sugar, for dusting (optional)
In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee (if using), and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners' sugar and serve.
Posted By: Megan
Monday, July 18, 2011
Red Velvet Ooey Gooey
1 box red velvet cake mix
1/2 c butter
3 eggs
1 pkg (8oz) cream cheese
1 box (16oz) powdered sugar
Mix the cake, butter, and one egg together and pat into a greased 9x13 pan. Beat the cream cheese until it's fluffy, then add in the remaining eggs and powdered sugar. Pour over the cake. Bake at 350 for 3-45 minutes until the top is set. Cool completely before serving.
Posted by: Erika
1/2 c butter
3 eggs
1 pkg (8oz) cream cheese
1 box (16oz) powdered sugar
Mix the cake, butter, and one egg together and pat into a greased 9x13 pan. Beat the cream cheese until it's fluffy, then add in the remaining eggs and powdered sugar. Pour over the cake. Bake at 350 for 3-45 minutes until the top is set. Cool completely before serving.
Posted by: Erika
Wednesday, July 13, 2011
Monkey Bread
I was in the mood for something sweet, but I didn't have everything I needed for any of my usual favorites. So I sort of cobbled a few recipes together to make monkey bread.
1 can biscuits (I think I had an 8ct. of Pillsbury Grands)
1/2 c sugar
2 tbsp cinnamon
--------------------------------------------------------------------
1 c sugar
6 tbsp butter
1/2 c heavy cream, half & half, or milk (the higher the fat content, the thicker the caramel)
Mix the 1/2 c sugar with the cinnamon on a plate or in a shallow bowl. Cut the biscuits into quarters and dredge each piece in the cinnamon sugar. Place the biscuit pieces in a well-greased (I lined mine with foil and greased that, just to cut down on clean-up) 8" cake pan.
Put the sugar in a heavy sauce-pot (at least 3 quart size because the caramel will foam up as it cooks), and cook at moderately high heat. Whisk constantly until the sugar melts and starts to boil. Once it's dark brown, add the butter and whisk until it's combined. Remove from the heat and add the cream, stirring well to combine. Pour this over the biscuits and bake at 350 for 25-30 minutes until the biscuit pieces are no longer gooey. Cool for about 15-20 minutes, then turn out onto a platter to serve.
Posted by: Erika
1 can biscuits (I think I had an 8ct. of Pillsbury Grands)
1/2 c sugar
2 tbsp cinnamon
--------------------------------------------------------------------
1 c sugar
6 tbsp butter
1/2 c heavy cream, half & half, or milk (the higher the fat content, the thicker the caramel)
Mix the 1/2 c sugar with the cinnamon on a plate or in a shallow bowl. Cut the biscuits into quarters and dredge each piece in the cinnamon sugar. Place the biscuit pieces in a well-greased (I lined mine with foil and greased that, just to cut down on clean-up) 8" cake pan.
Put the sugar in a heavy sauce-pot (at least 3 quart size because the caramel will foam up as it cooks), and cook at moderately high heat. Whisk constantly until the sugar melts and starts to boil. Once it's dark brown, add the butter and whisk until it's combined. Remove from the heat and add the cream, stirring well to combine. Pour this over the biscuits and bake at 350 for 25-30 minutes until the biscuit pieces are no longer gooey. Cool for about 15-20 minutes, then turn out onto a platter to serve.
Posted by: Erika
Wednesday, June 22, 2011
Zucchini Bread
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2 tsp vanilla
3 cups all-purpose flour
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts
Heat oven to 325. Grease two loaf pans. Beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. In another bowl, combine flour, cinnamon, soda, powder, salt, and nuts. Add the wet ingredients and stir to combine. Divide into pans and bake 60-75 minutes.
Posted by: Erika
1 cup oil
2 cups sugar
2 cups grated zucchini
2 tsp vanilla
3 cups all-purpose flour
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts
Heat oven to 325. Grease two loaf pans. Beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. In another bowl, combine flour, cinnamon, soda, powder, salt, and nuts. Add the wet ingredients and stir to combine. Divide into pans and bake 60-75 minutes.
Posted by: Erika
Monday, June 20, 2011
Caramel Rolls
1 pkg Rhodes Rolls (thawed for 2 hours)
cinnamon-sugar mixrture (1 c. sugar mixed with 1 tsp cinnamon)
Caramel Sauce:
1 c brown sugar
1/2 c butter, softened
1/4 c light corn syrup
1/2 c chopped pecans
Heat brown sugar and butter to boiling-stirring constantly). Remove from heat and stir in corn syrup and pecans. Pour into greased tube pan.
Roll thawed rolls in sugar mixture and place evenly in pan.
Bake at 350 for 20-25 mins, or until golden brown. Let stand 1-2 mins and then invert to plate.
By: Tonya
cinnamon-sugar mixrture (1 c. sugar mixed with 1 tsp cinnamon)
Caramel Sauce:
1 c brown sugar
1/2 c butter, softened
1/4 c light corn syrup
1/2 c chopped pecans
Heat brown sugar and butter to boiling-stirring constantly). Remove from heat and stir in corn syrup and pecans. Pour into greased tube pan.
Roll thawed rolls in sugar mixture and place evenly in pan.
Bake at 350 for 20-25 mins, or until golden brown. Let stand 1-2 mins and then invert to plate.
By: Tonya
Wednesday, June 15, 2011
Nilla Wafer S'mores
Almond Bark Chocolate
Marshmallows
Butter
Peanut Butter
Honey
Tuesday, June 14, 2011
Lemon-Pepper Drummers
- I saw this one on Rachael Ray and adapted it to what I had on hand.
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons butter, divided
- 8 large chicken drumsticks
- Kosher salt
- Poultry seasoning or ground thyme
- 6 cloves garlic, grated or pasted
- 1 tablespoon cracked black pepper
- 1 lemon, zested
- 2 lemons, juiced
- 1/4 cup chopped fresh parsley, to garnish
- 1/4 cup finely chopped scallions or chives, to garnish
Directions
Heat the extra-virgin olive oil and 2 tablespoons butter over medium-high heat in a large pan with a cover. When the butter foams, add the drumsticks and season with salt and poultry seasoning. Shake the pan and brown the chicken on all sides. Cover the pan and reduce the heat a bit. Cook for 20 minutes to cook through. Remove the drumsticks to a platter and add the remaining butter to the pan to melt. Add the garlic and pepper, stir for 2 minutes, and then add the lemon zest and juice. Swirl to combine and pour over the drumsticks. Garnish with parsley and scallions.
Edits/Substitutions:
I had thighs on hand, I halved the rest of the recipe and used four bone-in, skin-on chicken thighs. I didn't have poultry season, I seasoned my chicken with salt, pepper, onion powder, and ground coriander. I also added some lemon slices to the lemon-butter mixture before I poured it over the chicken as a garnish since I didn't have any parsley or scallions. Also, the thighs took a little longer than 20 minutes to cook through, it was probably closer to 30 minutes.
Posted by: Erika
Sunday, June 12, 2011
Blueberry Doughnuts
2 c. all purpose flour
2 tsp. baking powder
1/2 c. sugar
1 stick melted butter
1 egg, lightly beaten
3/4 c. milk
1 1/2 c. blueberries
In a large bowl, mix together the flour, baking powder and sugar. In a smaller bowl, combine the egg, milk, and butter. Add the wet ingredients to the flour mixture, and stir just until combined; do not over mix. Fold in the blueberries.
Scoop the batter into a pastry bag or a ziploc bag with one of the bottom corners snipped off.
In a large skillet or dutch oven, heat 2-3 inches of oil. When the oil is hot enough (test by dropping in a little bit of the batter), squeeze the batter into the oil in a doughnut shape. About halfway through cooking, flip each doughnut over so they cook evenly.
Drain on a paper towel lined plate, and sprinkle with powdered sugar once they cool.
(Notes from me: This was supposed to be a muffin recipe-- 350 degrees, 20-25 minutes-- but I got started before I realized I didn't have a muffin pan available, and had to figure out something to do with all the batter! Also, I used 1 cup of blueberries and just over 1/4 cup each of diced strawberries and peaches.)
Posted by: Erika
2 tsp. baking powder
1/2 c. sugar
1 stick melted butter
1 egg, lightly beaten
3/4 c. milk
1 1/2 c. blueberries
In a large bowl, mix together the flour, baking powder and sugar. In a smaller bowl, combine the egg, milk, and butter. Add the wet ingredients to the flour mixture, and stir just until combined; do not over mix. Fold in the blueberries.
Scoop the batter into a pastry bag or a ziploc bag with one of the bottom corners snipped off.
In a large skillet or dutch oven, heat 2-3 inches of oil. When the oil is hot enough (test by dropping in a little bit of the batter), squeeze the batter into the oil in a doughnut shape. About halfway through cooking, flip each doughnut over so they cook evenly.
Drain on a paper towel lined plate, and sprinkle with powdered sugar once they cool.
(Notes from me: This was supposed to be a muffin recipe-- 350 degrees, 20-25 minutes-- but I got started before I realized I didn't have a muffin pan available, and had to figure out something to do with all the batter! Also, I used 1 cup of blueberries and just over 1/4 cup each of diced strawberries and peaches.)
Posted by: Erika
Wednesday, June 8, 2011
Whole Wheat Blueberry Muffins
Low Fat Whole Wheat Blueberry Muffins with nutritional info.
I followed her recommendation to use 1 cup whole wheat flour and 1 cup all-purpose flour. These turned out GREAT! They are a lot sweeter than I expected; usually whole wheat items aren't very sweet at all.
Posted by: Tabitha
I followed her recommendation to use 1 cup whole wheat flour and 1 cup all-purpose flour. These turned out GREAT! They are a lot sweeter than I expected; usually whole wheat items aren't very sweet at all.
Posted by: Tabitha
Chocolate Cupcakes with Ganache Frosting
I was in charge of making cupcakes for a friend's baby shower and chocolate was the requested flavor. Since I've yet to find a chocolate cake & frosting recipe I was crazy about, I went exploring. I ended up combining several different recipes and the result was fantastic! (I forgot to get a picture, but luckily a friend took one!)
Chocolate Cupcakes
(borrowed from Annie's Eats)
¾ cup unsweetened cocoa powder
1 1/2 tbsp. instant coffee granules
1½ cups all-purpose flour
1½ cups sugar
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 large eggs
¾ cup warm water
¾ cup buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract
Preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a large mixing bowl combine the cocoa powder, instant coffee, flour, sugar, baking soda, baking powder and salt; whisk well to blend. Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed. Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full. Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan 5-10 minutes, then transfer to a wire rack.
Whipped Ganache Frosting
8oz semi-sweet chocolate, chopped
1 1/4 cups heavy whipping cream
1 tsp instant coffee granules
Put chocolate and instant coffee in a heat-proof bowl. Heat cream to a slight boil. Pour cream over chocolate mixture and stir until smooth. Cool 2 hours. Transfer ganache to a stand mixer with a whisk attachment and whisk on high until fluffy. If you mix too long, it may turn grainy- you can remedy this by warming the ganache up, stirring until smooth, and letting cool again.
I used a Wilton tip 1M to frost the cupcakes. The red swirls are just a tube of Wilton sparkle gel :)
What I might do differently:
The cupcakes weren't quite as moist as I'd like them to be (I'm extra picky). Next time, I will probably make a simple syrup (1 part sugar to 1 part water, brought to a boil) to pour over them after poking holes with a toothpick.
Posted by: Tabitha
Chocolate Cupcakes
(borrowed from Annie's Eats)
¾ cup unsweetened cocoa powder
1 1/2 tbsp. instant coffee granules
1½ cups all-purpose flour
1½ cups sugar
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 large eggs
¾ cup warm water
¾ cup buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract
Preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a large mixing bowl combine the cocoa powder, instant coffee, flour, sugar, baking soda, baking powder and salt; whisk well to blend. Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed. Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full. Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan 5-10 minutes, then transfer to a wire rack.
Whipped Ganache Frosting
8oz semi-sweet chocolate, chopped
1 1/4 cups heavy whipping cream
1 tsp instant coffee granules
Put chocolate and instant coffee in a heat-proof bowl. Heat cream to a slight boil. Pour cream over chocolate mixture and stir until smooth. Cool 2 hours. Transfer ganache to a stand mixer with a whisk attachment and whisk on high until fluffy. If you mix too long, it may turn grainy- you can remedy this by warming the ganache up, stirring until smooth, and letting cool again.
I used a Wilton tip 1M to frost the cupcakes. The red swirls are just a tube of Wilton sparkle gel :)
What I might do differently:
The cupcakes weren't quite as moist as I'd like them to be (I'm extra picky). Next time, I will probably make a simple syrup (1 part sugar to 1 part water, brought to a boil) to pour over them after poking holes with a toothpick.
Posted by: Tabitha
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