Just thought I'd share, go here to download a free e-cookbook!
Posted by: Erika
Tuesday, June 14, 2011
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
Friday, June 3, 2011
The Best Meatloaf EVER!!
2 pounds ground chuck
1- 8 oz can tomato sauce
1/2 cup quick cooking oatmeal
2 eggs beaten
1/2 cup chopped onion
1 clove chopped garlic
1 tsp salt
1/2 tsp black pepper
2-3 T ketchup
Preheat oven to 400. In large bowl, mix all ingredients except the ketchup. Form into a loaf & pl,ace in a loaf pan, pressing firmly. Bake for 1 hour. Remove from oven and spread ketchup on top. Put back in the oven for 10 min. Pour grease off the meatloaf and let rest for 10 min before serving.
When I say this is the BEST meatloaf I've ever had, I'm not lying!
Amber
1- 8 oz can tomato sauce
1/2 cup quick cooking oatmeal
2 eggs beaten
1/2 cup chopped onion
1 clove chopped garlic
1 tsp salt
1/2 tsp black pepper
2-3 T ketchup
Preheat oven to 400. In large bowl, mix all ingredients except the ketchup. Form into a loaf & pl,ace in a loaf pan, pressing firmly. Bake for 1 hour. Remove from oven and spread ketchup on top. Put back in the oven for 10 min. Pour grease off the meatloaf and let rest for 10 min before serving.
When I say this is the BEST meatloaf I've ever had, I'm not lying!
Amber
Beef Tips w/ Gravy Over Rice
1 Package Stew Meat
1 pack of Brown Gravy according to package directions
1 can Cream of Mushroom Soup
1 pack of Lipton Onion Soup Mix
Garlic Powder and Onion Powder to taste
Rice, prepared according to package directions
Place all ingredients, except the rice, in a slow cooker. Cook on low, 7-8 hours or on high 3-4 hours. Serve over hot rice.
Amber
1 pack of Brown Gravy according to package directions
1 can Cream of Mushroom Soup
1 pack of Lipton Onion Soup Mix
Garlic Powder and Onion Powder to taste
Rice, prepared according to package directions
Place all ingredients, except the rice, in a slow cooker. Cook on low, 7-8 hours or on high 3-4 hours. Serve over hot rice.
Amber
Wednesday, June 1, 2011
No-Bake Cookies
One of my favorites when I need a quick chocolate fix:
http://www.foodnetwork.com/recipes/cooking-live/chocolate-peanut-butter-no-bake-cookies-recipe/index.html
Posted by: Erika
http://www.foodnetwork.com/recipes/cooking-live/chocolate-peanut-butter-no-bake-cookies-recipe/index.html
Posted by: Erika
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