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Archive for the ‘Baking’ Category

Here’s a light and fluffy Chocolate Frosting family recipe that D. and pup like to use when their sweet teeth kick in… It’s nice and sweet (but not too sweet). And yes, it’s fluffy. Good fluffy…

  • 1 stick of Butter, softened
  • 1 8-oz. package of Cream Cheese, softened
  • 4 Tbsp Milk
  • 1 tsp Vanilla
  • ½ cup Cocoa Powder
  • ¾ of a box of Confectioner’s Sugar

Use a mixer to blend all ingredients together. Spread frosting onto cake. Sprinkle mini chocolate chips over top, if desired. Enjoy!

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I discovered four quite-ripe bananas on Saturday, and decided that it was a good time to make some banana bread. I had one recipe that uses vegetable oil, but I wanted to stay away from that. So, I looked at several different recipes, and as I am sometimes inclined to do, I combined elements and came up with my own. The bread came out very moist (definitely a requirement) and the bananas added the perfect amount of banana to it. I also like having some nuts in there… walnuts this time. And as a bonus, I was able to mix everything together with a potato masher… fun!

  • 4 Ripe Bananas
  • 1/2 cup of Melted Butter
  • 3/4 cup of Sugar
  • 1 Tbsp Cinnamon-Sugar
  • 1/4 tsp Ground Nutmeg
  • 2 Eggs
  • 1 Tbsp Vanilla
  • 1 tsp Baking Soda
  • Dash of Salt
  • 1-1/2 cups Flour
  • 1/2 cup Walnuts, chopped

Preheat oven to 350 degrees.  Using a potato masher, mash the bananas with the melted butter in a large bowl.  Mix in remaining ingredients, mashing together throughout.  Once the flour is added, a wooden spoon works a bit better to stir together.  Pour the mixture into a lightly greased loaf pan.  Bake for approximately 1 hour… a bit longer if needed.  Cool.  Enjoy!

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Chocolate Crepes

These crepes were D.’s idea… 1) Because he is the main sweets-eater in the house, and 2) because it was something that we could make with pup and she would like them too. Pup did a great job making the crepe batter, D. cooked the crepes, and I did the clean-up. We made one batch earlier, but those came out too sweet for me. This time, the sweetness was just right and the cocoa powder in the crepe batter complemented that very nicely. We used a cream cheese filling, because that’s what we like. It also chills very nicely in the fridge. It’s been said that the crepes themselves will freeze well, but we haven’t gotten quite that far yet…

Filling:

  • 1-1/2 blocks of Cream Cheese (8-oz packages), softened
  • 1/2 tsp Vanilla
  • 1/2 can of Sweetened Condensed Milk
  • 1/2 bag Mini Chocolate Chips

Blend all ingredients together with mixer and set aside.

Crepes:

  • 2 cups Flour
  • 1 tsp Sugar
  • 2 Tbsp Cinnamon-Sugar
  • 2 Tbsp Cocoa Powder
  • 1/4 tsp Salt
  • 2 cups Milk
  • 2 Eggs
  • 2 tsp Vanilla

1.  Combine the dry ingredients in a large bowl.  Using a mixer, slowly add the milk and eggs, blending until smooth.

2.  Heat a lightly-oiled skillet over medium-high heat.  Pour approximately 1/2 – 3/4 cup of the batter into the skillet and tilt so batter covers the surface.  Cook for about 2 minutes or until the bottom is light brown.  Using a spatula, flip the crepe to cook the other side for about 1 minute more.  Stack crepes and let cool.

3.  Put approximately 1/3 cup of the filling onto each crepe and gently roll together.  Top with whipped cream, fresh fruit, chocolate sauce and/or powdered sugar.  Eat cool or chilled. They are very good as a cold dessert on a warm summer day.

I’m also looking forward to trying these crepes with more of a dinner filling, such as sauteed veggies or a sun-dried tomato cream cheese mixture.  I’ll probably omit the cocoa powder for those though.  😉

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Sneak Preview…

We went over to Granny’s house tonight, because she made her first-ever batch of blueberry dumplings. Oh my, were they delicious! Now, she is famous for her apple ones, and we have been mentioning blueberries for a little while now. They were mentioned again this past weekend, so last night, voila, she called to say that she had tried some with blueberries. Oh my goodness… they are delicious!! Flaky, yet doughy… juicy, yet syrupy… sweet, yet not too much so… with a scoop of vanilla bean ice cream on top!

Needless to say, we’ve got a date with her on Saturday. We’re going to learn how she makes them now. Yum, yum, and big yum! And this is coming from a person who is not a big sweets fan (although I do love blueberries, so that helps). As we were eating and talking food, we got the idea that the dough can really be used for actual dinners too, such as a ham and cheese filling, a shepherd’s pie type of filling, etc. I think this is going to be a very fun day in the kitchen. D. has been wanting to get her dumpling recipe from her for years, so he can start playing with it in various ways. And now, that time has come… 😉 I’ll have my camera and notebook on hand…

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Cheddar and Chive Biscuits

This was my first attempt at making biscuits, ever. And I do believe that they came out very nice and biscuity… moist and doughy on the inside with a nice crunch and crispness on the outside. I will be using this recipe quite frequently, as the biscuits were also very simple and quick to bake. And I will be playing around with different flavors and ingredients to these – adding sun-dried tomatoes is but one idea that I have… I just need to remember to have buttermilk on hand more often!

  • 2 cups Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1+ tsp Sugar
  • 1/2 tsp Red Pepper Flakes
  • 2+ Tbsp fresh Chives, chopped
  • 1 cup Sharp Cheddar Cheese, shredded
  • 1 cup Buttermilk
  • 2 Tbsp Butter, melted

1.  Preheat oven to 350 degrees.  Lightly oil/grease a cookie sheet.

2.  In large bowl, combine flour through red pepper flakes.  Next, mix in chives, cheese and buttermilk.  Stir until a dough forms.  Scoop dough into 1-2 Tbsp-sized balls and place onto cookie sheet.  Lightly brush the tops with melted butter.  Bake for 15 minutes.

I varied the recipe a little bit from this one.  Actually, we had the show on in the background one Sunday morning and they looked particularly yummy and easy.  They most definitely are… especially warm with a dollop of butter or even a sliver of goat cheese. Yum…

Here they are in all their doughy glory:

And here is our complete dinner, with Goat Cheese Scrambled Eggs… very good!

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Fudge!

Fudge

This was the first of D.’s foray into the world of fudge… Which was an early Sunday morning venture. And it came out quite good! So good that the one-who-doesn’t-eat-nuts, ate this fudge with nuts in it, and then they made her own batch (albeit, without nuts). He’ll be making some more for a dinner outing this Sunday also. Although I’m far from a sweets-person, I did find this fudge very creamy and quite enjoyable.

I’ll have to get the “exact” recipe from him at a later date, but it took about ten minutes to make and then an hour or two in the fridge to harden. Quite simple… He used Chocolate Chips, Sweetened Condensed Milk, Butter and Chopped Walnuts. Everything was melted together and combined in a pseudo-double-boiler consisting of a saucepan and a glass bowl on the stovetop. This weekend he’s going to try adding White Chocolate Chips and swirling those onto the top of the fudge. Should make for a very pretty picture. 😉

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Colts Cookies

D. decided to make these for me tonight for the Colts vs. Chargers Playoff game. Isn’t he sweet? They are a variation of his Sugar Cookies… this time with blue food coloring and almond extract. They taste almond-y and yummy, and they are soft and delicious. They taste really good to me… I don’t know if it’s because the Colts name is attached to them, or because this particular recipe is extra good. I’d say this recipe is extra tasty, plus it’s nice to have the name on them too. 😉

Blue Cookie Dough

Amusingly, the blue cookie dough reminded us both of play-doh. And I don’t know if it was the almond extract or the visual of the dough, but it seemed to smell like play-doh also. Quite fun… Go Colts!

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