Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Monday, May 27, 2013

Chocolate Cakies with Creamy Chocolate Frosting



Let's just get this out there right off the bat - these were supposed to be whoopie pies. But as I watched the cakes baking in the oven and saw them spreading out to be about the size of my hand I decided that I wouldn't sandwich them like you would a traditional whoopie pie. I mean, those would have been some seriously huge whoopie pies. Instead, just served individually and topped with frosting, these are like little handheld cakes - Cakies! They're kind of like cupcakes, but easier to eat.

That being said, you could totally use this recipe to make whoopie pies, just scoop the batter out by 2-tbsp scoops instead of 1/4 cup. Then sandwich the frosting between the cakes. Or, you know, just use 1/4 cup and make really big whoopie pies. I won't judge you.

Chocolate Cakies
(from sweet falcon)
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1 cup well-shaken buttermilk (or 1 tbsp lemon juice and milk to make 1 cup)
1 tsp vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld mixer, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.


Creamy Chocolate Frosting
(from Let's Make Whoopie...Pies) 
3/4 cup butter, room temperature
3 oz. unsweetened chocolate, melted and cooled
2 1/2 cups powdered sugar

Beat together butter and chocolate. Add powdered sugar 1/2 cup at a time. Use to frost cakies or to fill whoopie pies.

Linking to:
Project Inspire{d} at Dukes and Duchesses
Think Tank Thursday at Joyful Homemaking 
Weekend Wrap-Up at tatertots&jello

Saturday, March 9, 2013

Perfect Chocolate Frosting

This is exactly what the title says - PERFECT CHOCOLATE FROSTING. It is a-freakin'-mazing.


This ain't no grainy buttercream with a bit of cocoa thrown in to make it powdery brown and cocoa-flavored. No, this is frosting of the smoothest, creamiest caliber, with a rich, dark chocolate flavor that simply can't be beat.

It is perfection.


Perfect Chocolate Frosting 
2 1/2 sticks butter or margarine, softened
1 cup powdered sugar
3/4 cup unsweetened cocoa powder
Pinch of salt
3/4 cup light corn syrup
1 tsp. vanilla
8 oz. milk chocolate, melted and cooled

Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. Pipe or spread onto cake, cupcakes, cookies, or straight into your mouth.


Linking to Tatertots and Jello Weekend Wrap-Up Party

Wednesday, December 14, 2011

Lemon White Chocolate Chip Cake Bars with Creamy Lemon Cheesecake Topping

Can you believe that something with a title like that started out as a simple cake mix?


Today is Jeff's birthday, and he loves lemon-flavored desserts. I didn't feel like baking a whole cake, but naturally had to do something special for the occasion. I used the basic cake mix cookie recipe and changed it around a bit, and came up with these delicious cake bars with a rich, brownie-like texture, and a light lemon flavor. The topping is my favorite cool whip and cream cheese frosting, flavored with lemon extract.

Lemon White Chocolate Chip Cake Bars
1 box white or yellow cake mix
2 eggs
1/4 cup oil
3 tbsp. lemon juice
1 tsp. lemon extract
1 cup white chocolate chips
Creamy Lemon Cheesecake Topping

Combine cake mix, eggs, oil, lemon juice, and lemon extract. If using white cake mix, you can also add a few drops of yellow food coloring. Mix well. Stir in white chocolate chips. Press into a greased 9x13 pan. Bake at 350 for 14-16 minutes. Let cool, then cut into bars and top with cheesecake topping.

Creamy Lemon Cheesecake Topping
1 8-oz package cream cheese
1/3 cup sugar
1 8-oz carton frozen whipped topping, thawed
1 tsp. lemon extract

Beat cream cheese and sugar until creamy. Beat in whipped topping and lemon extract. Spoon on top of cake bars.


Seriously, this stuff is freakin' fantastic.

Tuesday, February 15, 2011

Our Valentine's Dinner


I love putting together simple yet delicious meals for holidays. Sometimes I like giving them names too, I'm weird like that. This one is called "No such thing as too much shrimp."

Shrimp Appetizer

I posted this recipe last year. But I make it every year for Valentine's Day, so I'm posting it again this year. I love this stuff, it's so delicious!

8 oz. cream cheese
Cocktail sauce
1 can tiny shrimp, drained
Buttery snack crackers (Ritz, Town House, etc)

Place cream cheese on serving platter. Pour about 2/3 cup cocktail sauce on top, and top with shrimp. Serve with crackers.

Garlic Ginger Shrimp

I got this recipe from Angie, The American Homemaker. I attended her cooking class at the Pleasant Grove Macey's last week, and really enjoyed this recipe. I figured it would be perfect for Valentine's Day. It's a little pricier than my usual meals, but not by much. Besides, it was a special occasion.

1 1/2 tsp. ginger
4 cloves garlic (2 tsp. bottled)
1/4 cup butter
1/4 cup olive oil
1 1/2 cups chicken broth
3 tsp. parsley
2 tsp. basil
1/2 tsp. salt (this wasn't in the original recipe, but it needed it)
3 tsp. cornstarch
2 tbsp. cold water
1 lb. raw shrimp, peeled and deveined
1 package angel hair pasta (I used spaghetti)

Start water boiling for pasta.

In a large skillet, saute ginger and garlic in butter and oil for about one minute. Stir in broth, 1 1/2 tsp. parsley, and basil.

Combine cornstarch and water until smooth. Add to skillet. Bring to a boil. Cook and stir for two minutes or until thickened. Reduce heat; add rinsed shrimp. Simmer for two to three minutes or until the shrimp turn pink.

Meanwhile, cook pasta. Add sauce to cooked and drained pasta. Sprinkle with remaining parsley.

Salad

Of course, we also had a simple salad, to round out the meal. Five-lettuce mix with chopped oranges and a honey mustard dressing. Colorful and yummy.

Chocolate Almond Pudding Cake

This was a fantastic ending to a delicious meal. It's a slightly healthified version, with less sugar and oil. It was rich and indulgent, but not overly so. Perfect with vanilla ice cream.

1 cup flour
1/2 cup sugar
1/4 cup chopped almonds
1/4 cup unsweetened baking cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 tbsp. canola oil
2 tsp. vanilla
1/4 tsp. almond extract
3/4 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups water
Vanilla ice cream, if desired

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.

In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water; heat just to boiling, stirring occasionally. Pour over batter.

Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving (Haha, yeah right. We at it right away).

To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

Tuesday, September 7, 2010

Warm Caramel Apple Cake

On Sunday I invited some friends over for lunch the next day, Labor Day. I hadn't planned a menu or anything, it was a spur-of-the-moment invite. So after church Jeff and I were planning out what we were going to have for lunch. Hamburgers, hot dogs, fruit salad, potato salad, the typical summer holiday menu. I got stuck trying to figure out what to do for dessert, until I happened to glance at the fridge and see my calendar.


I love my calendar; each month has a different recipe, and they all look so delicious! This month's was Warm Caramel Apple Cake, and I decided right then and there that I had found the perfect thing to make for dessert.

I did do a bit of doctoring to the original recipe, mostly with the topping. Instead of caramel topping and canned frosting, I used some cinnamon caramel apple dip that I got on clearance, and some of my favorite cream cheese frosting. Here's the recipe as I made it for our get-together. It was definitely a big hit with everyone! (click here to see the original recipe)


Warm Caramel Apple Cake
1/2 cup butter or margarine
1/4 cup milk
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon cinnamon
Dash each nutmeg, allspice

Topping:
8 oz. cream cheese, softened
8 oz. frozen whipped topping, thawed
1/3 cup sugar
Caramel apple dip or caramel topping

Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, milk, and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.

In large bowl, beat cake mix, water, oil, eggs and spices with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.

Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.

In medium bowl, beat cream cheese until smooth. Beat in whipped topping and sugar. Microwave caramel dip about 30-60 seconds, until thin and smooth. Serve warm cake topped with frosting mixture and drizzled with caramel.

Friday, March 19, 2010

Special Apple Cobbler


I was sooooo in the mood for a decadent baked dessert today! Jeff pointed out that we had lots of apples that needed to be used, and there were several cake mixes (purchased on sale, of course) in the pantry. I did some quick thinking and, by combining an apple pie recipe with the recipe for cake mix cookies, came up with this totally awesome apple cobbler. It turned out so delicious!


Special Apple Cobbler
5 medium-sized tart apples (we used granny smith)
2/3 cup sugar
2 tbsp. flour
Dash each cinnamon and nutmeg
1 tbsp. butter or margarine
1 box spice cake mix
2 eggs
1/3 cup oil

Preheat oven to 375 and grease a 9-inch pie pan. Peel apples and cut into small chunks. Mix with sugar, flour, cinnamon and nutmeg. Spread apples in the pan, dot with butter.

Mix together the spice cake mix, eggs, and oil. Drop by large spoonfuls onto the apples. Bake in preheated oven for 30 minutes.

Too bad we didn't have any ice cream, that would have been absolutely perfect.


I think this concept would work well with other fruit and cake combinations. Peach pie filling topped with yellow cake mix, cherry pie filling with chocolate cake mix - yum!!!

Monday, February 22, 2010

2 Years Old!

Today is Fun Foods' 2-year blogoversary. To celebrate, here is a deliciously dark and dense recipe for flourless chocolate cake. If you like bittersweet chocolate, this is the perfect cake for you! If you prefer your chocolate to be a bit sweeter, you can substitute semisweet chocolate instead of unsweetened.


A great thing about this recipe is that it uses pureed beans instead of fat or flour. It adds lots of protein and nutrients, and keep the cake deliciously dense and tasting fresh. Yummy! And no one will know there's beans in the cake unless you tell them. ;-)


Secret Ingredient Flourless Chocolate Cake
8 oz. unsweetened chocolate
2 cups pinto beans, cooked drained and rinsed
4 eggs
1 cup sugar
1/2 tsp. baking powder
Optional: sliced almonds, powdered sugar, melted white chocolate

Preheat the oven to 350 degrees F. Grease a 9 inch round cake pan, dust with cocoa powder.

Place the chocolate into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.

Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. If desired, sprinkle with sliced almonds.

Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar and/or drizzle liberally with melted white chocolate just before serving.


I might admit to adding more white chocolate on top of the cake after taking these pictures...

Wednesday, September 23, 2009

Celebrating Fall with Gooey Apple Bread


Yay for Fall!!!! Yesterday was the first official day of Fall, my absolute favorite season of the year. We bought some apples yesterday and I made this delicious bread to celebrate. I just used a recipe for apple bread, cooked it in a bundt pan (so I wouldn't have to wash the bread pans after making bread a couple days ago...), and added the gooey butterscotch sauce from Southern Plate's Apple Dapple Cake. It turned out so rich and delicious! More like a cake than a bread, and I'm okay with that. :-)


Gooey Apple Bread
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups sugar
1 cup oil
1 tablespoon vanilla
2 cups diced apples (without skins)
1/2 cup chopped walnuts
1 teaspoon flour

Mix flour, cinnamon, soda, salt and baking powder together.

Beat eggs and add sugar and oil.

Add vanilla and dry ingredients.

Stir in apples.

Mix walnuts in a tsp of flour and add to batter.

Pour into 2 greased loaf pans (or one greased bundt pan). Bake at 350 degrees for 1 hour, or until knife inserted near center comes out clean. It took about 1 hour 15 minutes in the bundt.

Gooey Sauce
1 cup packed brown sugar
1/4 cup milk
3/4 cup margarine (1 1/2 sticks)

Mix and cook 3 minutes after it begins to gently boil, stirring constantly. Pour over hot bread while bread is still in pan. Let bread cool completely before removing.


I just LOVE Fall!

Saturday, September 19, 2009

Zaylee's Birthday Cake, Fit for a Princess!

Wow, it's been a while since I posted here. We spent a week visiting family in Idaho, and then I just haven't gotten around to really doing anything special for the food blog. But I'm back, and hoping to get things going again.

While we were in Idaho, Zaylee had her 4th birthday. We had a fun family get-together to celebrate, complete with a fun cake!


This was such an easy cake to decorate, and everyone enjoyed it. I started with a simple yellow cake recipe, making 1 1/2 of the recipe. I made one 9x13 layer, and one 8x8 layer. While those cooled, I made a double batch of one of my favorite frosting recipes of all time. This stuff is so yummy!!!

Cream Cheese and Cool Whip Frosting
1 8-oz. pkg. cream cheese
1 8-oz. carton frozen whipped topping
1/3 cup sugar (granulated)
1 tsp. vanilla

Beat cream cheese until softened. Beat in remaining ingredients until combined and creamy. Add a few drops of food coloring if desired.

I would have done all the frosting pink (Zaylee is such a girly girl), but I have a nephew who is sensitive to red dye, so we needed to have at least part of the cake with no red or pink at all. I frosted the 9x13 with white frosting, then dyed the rest pink. I stacked the 8x8 right in the center of the larger cake, and frosted it with the pink frosting.

Then came the fun part. We had paid a visit to the bulk section at WinCo and picked out lots of fun candies - lots of pink, but again making sure to get some things with no red dye. We placed four ice cream cones on the corners of the top layer to act as turrets, then frosted them and added pink jelly beans around the sides. Then we just went crazy with the candies! Lots of pink on the top layer, and all sorts of other candies on the bottom. We used chocolate covered peanuts, yogurt covered peanuts, jelly beans, gumdrops, and those little pastel mint chocolate chip thingies.

Four big red gumdrops sat on top of the ice cream cones to hold the candles, and then we were done!

This really is my favorite way to decorate a cake. I have bags and tips for piping frosting, and am fairly decent at it (or I would be if I practiced...) but I really love to just have a fun concept and then create it with things like candies, cookies, and other fun edibles to make a unique and exciting cake that the kids just love! Here's the other cakes in this style that I've blogged about:

Thomas' First Birthday

Thomas' Second Birthday


Zaylee's Third Birthday


And of course, I can't do a birthday post without a picture the little birthday princess. My family gave her several princess dresses as her birthday gift, and she had such a blast trying them all on, over and over again!

Thursday, August 6, 2009

Root Beer Float Cake


The latest post from Mommy's Kitchen reminded me that today is National Root Beer Float Day. Last year we celebrated by making homemade root beer and faux ice cream and made our own floats. This year I decided to take it in a completely different direction, and invented a Root Beer Float Cake. Root beer flavored cake, spread with root beer flavored custard sauce, and topped with a fluffy egg white frosting. Yummy!


Root Beer Float Cake
Cake:
1/4 cup shortening
1/2 cup plus 2 tbsp. white sugar
1 egg
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 tsp. root beer extract

Custard:
1/2 cup milk
2 tbsp. sugar
1 large egg yolk
1/2 tsp. root beer extract

Frosting:
1 egg white, chilled
1 c. sugar
1/4 tsp. cream of tartar
1/2 c. boiling water
1/2 tsp. vanilla

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan, or two 9 inch round pans.

Cream together the shortening and sugar. Beat in the eggs. Add the flour, milk, and vanilla, and beat to a soft smooth batter.

Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean. Poke holes in warm cake.

While the cake is baking, make the custard:

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolk (set white aside in fridge after separating to make frosting) in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon. Immediately remove from heat and stir in root beer extract. Pour over warm, poked cake and spread around (hmm, can you tell I used a fork to spread it?).


Cool briefly while custard soaks in a bit. Cover cake with plastic wrap and chill. After the cake is cooled, make the frosting:

Combine egg white, sugar, and cream of tartar in large bowl. Add boiling water. Begin at once to beat with electric mixer. Continue beating on high speed until thick and fluffy and mixture stands in stiff peaks. Add vanilla. Spread over chilled cake (there will be frosting left over).


P.S. It wasn't until I actually started the cake and wrote up the post that I read through the entire Mommy's Kitchen post and realized that she actually mentions root beer float cake! And here I thought I was being super creative and original by inventing one! Well, of course I had to Google it, and was relieved to learn that mine is definitely different from other root beer float cakes out there. After all, I did make it up all by myself!

Tuesday, July 28, 2009

Summer Cherry Cake

Oh yum. This was so fantastic! I saw this recipe earlier today on My Muffin Thursdays. We just bought cherries yesterday for $.88 per pound and have been eagerly snacking on them. But I knew they needed to be used quickly or they would go bad - we bought them near the end of the sale knowing they only had a couple more days left to go. This cake looked so simple and so delicious that I knew I had to make it!

And I'm so glad I did. This is a very delicious cake. The cherries are soft and moist, and the cake is buttery and tasty, with a crispy and flaky top "crust" that formed as it baked. Oh, it was so yummy!


Summer Cherry Cake
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 tsp. vanilla
2 tsp. almond extract
1/2 tsp. salt
1 tsp. baking powder
1 cup flour
2 cup cherries, pitted (sweet, if using sour increase sugar to 1 cup)

Directions:
Cream butter and sugar. Beat in eggs, one at a time until well incorporated. Stir in vanilla and almond extracts. Sift in salt, baking powder, and flour.

Pour batter into a sprayed 8" cake pan (I used a greased 8-inch square pan) and poke cherries through the batter, pushing to all different levels. After this I added a step of lightly spreading the batter over the cherries, since pushing them in had made the batter very uneven and funny-looking on top.

Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.

Oooh, look at that delicious cake! Doesn't it look so beautiful?


Sprinkle with powdered sugar and serve.


Yeah. REALLY glad that I made this cake, heeheehee...

Sunday, July 19, 2009

Happy Birthday, Thomas!

My little guy turned 2 years old today. What a little man! Lately he's been really into growling and roaring and stalking around like a predator. So when someone at work gave Jeff a couple green chocolate alligators, we knew we had the perfect inspiration for Thomas' birthday cake.


So cute, and so easy! I made a 9x13 yellow cake (from a mix, they were on sale for 69 cents a box). Then I frosted it with my go-to decorator frosting recipe (found in this post).

I frosted the cake normally, then I built up the "sand" corner with some extra frosting. I wanted it to be a bit of an incline. I left about 1/4 cup frosting for the water. I dyed that blue and spread it over the "water" corner. Then I crushed up some sandwich cookies and pressed them into the frosting on the "beach" to make up the sand, just like I did for his first birthday cake. Yup, when I find an idea that works, I keep using it! :-)

For the plants, I just bought some aquarium plants, one package of the cheapest kind they had; it was less than a dollar. I figured aquarium plants would work perfectly because they're meant to look aquatic. I stuck a couple pieces of the plant along the edges of the pond, and one more on the beach. Then I just plopped on the chocolate alligators, and I was done!


I really enjoy doing cakes that look special, but are simple to make. My cakes are nowhere near professional quality, but I sure think they're cute!

Picture of the birthday boy, enjoying the goodies!


Sorry for the strange lighting. This apartment can very unforgiving in the lighting department sometimes!

Having recently been given a new (to us) ice cream maker, we decided to make ice cream today after church instead of buying some. We didn't have any cream, but nothing stops me when I put my frugal mind to it!

Ice Cream (the cheap version, lol)
4 cups evaporated milk
1 can sweetened condensed milk (made my own, recipe to follow)
2 tbsp. vanilla

In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer’s instructions. Freeze leftovers.


So thrilled to have an ice cream maker! It worked really well. Next time I would let it churn a little longer to let the ice cream thicken a bit more. But it turned out so good!

Sweetened Condensed Milk
1 cup powdered milk
2/3 cup sugar
1/3 cup boiling water
3 tbsp. melted margarine

Combine all ingredients in blender container. Process until smooth. Store in refrigerator until ready to use. Yields equivalent of 1 can sweetened condensed milk.

Yeah, I'm a tightwad and proud of it! The ice cream turned out fantastic - delicious and creamy. It was the perfect way for us to break in our ice cream maker, and the perfect accompaniment to our alligator cake. Having used homemade sweetened condensed milk and canned evaporated milk, it of course had a different flavor than regular ice cream. But sometimes I like different, it makes things interesting!


Happy birthday to my little guy! It's been such a fun two years!

Wednesday, July 8, 2009

Breakfast Crisp - An Alternative to Muffins

I wanted something a little more than just fried eggs or cereal for breakfast today, so I searched "breakfast" on allrecipes.com. This recipe came up and looked pretty yummy, so I gave it a go. It ended up being very easy and tasting pretty good, almost like eating a giant oatmeal cookie for breakfast! It would also make a great dessert, served with some ice cream.


Breakfast Crisp
1 1/2 cups quick cooking oats (I used regular rolled oats)
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup margarine, softened
1 egg

Preheat oven to 350 degrees F. Lightly grease 9x9 inch baking pan (I used a glass pie dish). In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan.

Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.

Friday, June 12, 2009

Chocolate Cobbler - or How to Give Yourself a Heart Attack and a Sugar Coma

I first saw this recipe a while ago on Southern Plate. It looked really good, but I never got around to making it. I really don't know why! Today I saw it again on Mommy's Kitchen. She had changed Southern Plate's recipe a little bit by adding lots of butter to the pan before putting in the batter. This time it immediately instilled a deep desire within me to make and eat this scrumptious dessert, and I knew that life as we know it would pretty much end if I didn't have it right away (it's also known as a pregnancy craving). I quickly copied down the recipe and headed for the kitchen. Here's the result:


This recipe is far from being healthy. It's loaded with chocolate, butter, and sugar. In other words - great for the taste buds and not so great for the arteries, heehee. I enjoyed every bite, serving it over strawberry swirl ice cream.

Chocolate Cobbler
6 tbsp. butter
1 cup self rising flour (1 cup regular flour plus 1/2 tsp. salt and 1 1/2 tsp. baking powder)
3/4 cup white sugar (I read the recipe wrong and added half this amount, it still turned out great)
2 tbsp. unsweetened cocoa powder
1/2 cup milk
1 tsp. vanilla


Topping:
1/2 - 3/4 cup brown Sugar
1/4 cup white sugar
1/4 cup cocoa
1 1/2 cup hot tap water


Preheat oven to 350 degrees. In a 8×8 baking dish add the 6 tablespoons of butter. Place the dish into your preheated 350 degree oven. This will let the butter melt while we mix up the rest of the ingredients.

In a separate bowl add the self rising flour, 3/4 cup of white sugar, and 2 tbsp. of cocoa powder.. Stir the dry ingredients together. Add milk and vanilla. Stir together really well.

Remove your butter pan from the oven and add the chocolate mixture. The chocolate batter tends to be a bit thick and pretty difficult to spread out evenly, but spread it around as best as you can.

In a small bowl, add in 1/2 cup of brown sugar, 1/4 cup of white sugar and 1/4 cup of cocoa powder. Mix well. Sprinkle the topping evenly all over the top of your chocolate mixture. Slowly, slowly, pour the hot water over the top of the cobbler.

Place the dish in the oven for about 30-35 minutes. You want it to still be a bit jiggly when you pull it out of the oven. Let cool a bit and serve warm with vanilla ice cream.

Here's the pan after several servings have been removed. Oh, so good! I'm gonna go have some more...

Monday, June 8, 2009

Banana Cupcakes with Maple Buttercream


Zaylee and I were hanging out in my room, and she happened to find her little pint-sized apron on the floor. She immediately put it on and declared, "I will help you cook, Mommy!" Well, with a statement like that I had to obey! She had me put on my own apron and we started looking at recipes. She decided she wanted cake, and I decided I wanted to use up the three spotted bananas in the fridge. Hence this delicious banana cake!

My 9x13 pan was dirty though, so I did cupcakes instead. Zaylee didn't mind at all.


Banana Cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups mashed ripe bananas (3 medium)
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1/2 cup buttermilk (add 1/2 tsp. lemon juice or vinegar to 1/2 cup milk)
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
2 eggs

Heat oven to 350. Line 2 muffin tins with cupcake liners (24 cupcakes). Or grease bottom and sides of 9x13 pan and flour lightly.

Beat all ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Spoon into cupcake liners, filling 2/3 full, or pour into prepared pan.

Bake cupcakes 20-23 minutes, 9x13 pan 45-50 minutes. Cool cupcakes on wire rack, cool big cake in pan. Frost with Maple Buttercream.


Maple Buttercream
3 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 cup maple-flavored syrup

Mix powdered sugar and butter in medium bowl with electric mixer on low speed. Stir in syrup, and beat until creamy.

Friday, May 8, 2009

Chocolate Chip Coffee Cake

I woke up this morning and didn't want eggs for breakfast. Cereal sounded good, but I was a bit disappointed to find the empty milk gallon sitting forlornly on the table - Jeff and the kids finished off the milk last night. So no cereal.

So I pulled out this old recipe that I've made several times, a recipe for a cornbread-like coffee cake. I haven't made it in quite a while (not since last March!), so I feel like we were due to have it again. Last time I made it with coconut in the topping, but this time I added chocolate chips instead for a special treat.


Chocolate Chip Coffee Cake
Topping:
2/3 cup firmly packed brown sugar
2 tbsp. all-purpose flour
1 tsp. cinnamon
3 tbsp. butter or margarine, melted
1/4 cup chocolate chips

Batter:
1 cup cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 cup milk (1/3 cup dry milk and 1 cup water)
1/4 cup vegetable oil or melted shortening
1 egg, beaten

Preheat oven to 375 degrees. Grease an 8-inch square baking pan.

For topping, combine brown sugar, flour, cinnamon, and butter; set aside.

For batter, sift together corn meal, flour, sugar, baking powder, and salt (I didn't sift, I just stirred it with a fork). Add milk, oil, and egg; stir only until dry ingredients are moistened.

Pour 1/2 of the batter into prepared baking pan. Sprinkle with 1/2 of cinnamon topping. Sprinkle chocolate chips over topping. Top with remaining batter and sprinkle with remaining topping.

Bake at 375 degrees for 25 to 30 minutes. Let sit for about five minutes. Serve warm.


This time, both layers of topping ended up sinking down to the bottom. I think that not using coconut made the topping more clumpy and less crumbly, so it didn't sit on top of the dough like it usually does. So maybe it would be a good idea to use only 2 tablespoons of butter instead of 3, if making this without the coconut.

By the way, to make this with coconut - add 2/3 cup coconut to the cinnamon topping. Or you can use 2/3 cup raisins, or 2/3 cup chopped nuts. We usually do it with coconut because we really like it, but didn't have coconut today.

Sunday, February 22, 2009

My Blog is a Year Old!

*****The Chocolate Truffles Giveaway has officially ended. Thanks to everyone who entered!*****



And I made a cake to celebrate!

It's hard to believe that I've already been food blogging for an entire year. I've come such a long way (especially in the quality of my pictures - check out this awful picture!), and have really enjoyed getting to know my fellow food bloggers and trying new recipes. This is an exciting thing for me!

Of course, go figure that after having the blogoversary button up on my blog for months, and looking forward to it for weeks, I actually forgot that it was today until earlier this afternoon. So I had to come up with a great recipe to post quick! I found what I was looking for on allrecipes.com.

Thirty Minute Yellow Cake
1/2 cup shortening (we're running low, I used margarine)
1 1/4 cups white sugar
2 eggs
2 cups self-rising flour (add 1 1/2 tsp. baking powder and 1/2 tsp. salt per 1 cup of all-purpose flour)
1 cup milk
1 tsp. vanilla

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan, or two 9 inch round pans.

Cream together the shortening and sugar. Beat in the eggs. Add the flour, milk, and vanilla, and beat to a soft smooth batter.

Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean.


I actually didn't want a full-sized cake, so I cut the recipe in half and made 1 9-inch round layer. I frosted it with this recipe. I took the opportunity to test a tightwad tip I recently read about - substituting flour for some of the powdered sugar in frosting. I used all-purpose flour for about half a cup of the powdered sugar. The results were encouraging - it mixed up just as fluffy and creamy as it always does when I make it, and the flour took a bit of the edge off the sweetness. So I'll keep using flour for part of the sugar in frosting to save a few calories and a few pennies. :-)

As I was taking pictures, I suddenly became aware of the fact that there was about to be a native uprising - the kids were eying the cake like cannibals and looked as though they could strike at any minute.


So I wrapped up the picture taking, grabbed a fork, and we all shared a piece. Yum!




And now on to something even funner than a little cake with tightwad frosting. I'm so excited to present to you:

MY FIRST GIVEAWAY!!!!

In keeping with my entire blogging premise, this giveaway will feature a tightwad offering - something I make myself. One lucky reader will win a tin of homemade chocolate truffles.


I have personally tested these truffles :-) and can honestly say that they are delicious and rich and thoroughly enjoyable! I will make them to your specifications, with your preferred flavoring and coating.

To enter, leave me a comment telling me which flavor you would prefer (plain chocolate, almond extract, lemon extract, mint extract, or maple extract) and which coating sounds best to you (cocoa, powdered sugar, white sugar, green sugar, chopped nuts, or coconut).

The giveaway ends on Friday, February 27 at 5:00 p.m. I'll announce the winner sometime between then and Saturday morning. Eeeee! I'm so excited to have a giveaway!