When Christmastime rolls around, it usually signals baking time. I have 22 co-workers that I want to give gifts to, but that's a lot of presents to buy! So, I usually end up making goodies for everyone. This year I made this recipe, a sugar cookie recipe form my mom, and the chocolate gooey butter cookies.
These cookies gave me quite a bit of trouble, honestly, but they were worth it. I think I rolled the dough too thin at first, which led to sheets of burnt, crispy cookies. They were delicious dipped in hot chocolate, though. :) After about three pans I finally got the cooking time figured out. Fortunately, this makes quite a few cookies so I had enough for everyone even with all the burnt efforts. So, keep that in mind--don't roll the dough too thin!
These are a nice variation on a traditional sugar cookie. These are especially good for anyone that really likes cinnamon.
This recipe came from Taste of Home Christmas Cookies & Candies, a little cookbook you would get at the grocery story checkout stand. It has some great recipes in it!
Cinnamon Stars
Ingredients:
1 c. butter, softened (2 sticks)
2 c. sugar
2 eggs
2 3/4 c. flour
1/3 c. ground cinnamon
Directions:
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Combine the flour and cinnamon in a separate bowl, then gradually add this to the creamed mixture. Cover and refrigerate for 1 hour or until the dough is easy to handle.
On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut with a 2 1/2-inch star cookie cutter dipped in sugar. Place 1 inch apart on an ungreased baking sheet. Sprinkle sugar on cookies.
Bake at 350 for 7-10 minutes, adding time if needed, just until edges are firm and bottom of cookies is lightly browned. Cool on wire racks.
Yields 5 dozen cookies.
Friday, December 30, 2011
Kitchen Adventures 19.2
Every day I get delicious recipes sent to my inbox. I usually print out the ones I want to try and add them to my collection. Occasionally, if something looks REALLY good, I will tell my student employees about it to gauge their reaction and see if it is something they would want for a birthday party or other event.
I printed off this recipe back in March. I told one of my students about it and said I would make it sometime. The months drifted by and still I did not make this. Finally, it came time for our December birthday/Christmas/going away party and this seemed like just the right dish for such a large occasion. It was also my birthday and this student's birthday month, so I thought it would be fitting.
This recipe is so delicious it's ridiculous. I unfortunately only got a couple pieces as I left for the rest of the week, but I have a feeling they did not last very long. They are very rich, so tiny pieces are plenty.
This recipe came from Sweet Pea's Kitchen.
Peanut Butter Truffle Brownies
Ingredients:
For the brownies:
1 c. butter (2 sticks)
2 c. sugar
3 eggs
3 tsp. vanilla
2/3 c. cocoa powder
1 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
For the peanut butter filling:
1/2 c. butter, softened (1 stick)
1/2 c. creamy peanut butter
2 c. powdered sugar
2/3 tsp. milk
For the ganache topping:
1/4 c. creamy peanut butter
2 c. semisweet chocolate chips
1/4 c. butter (half a stick)
2 T heavy whipping cream
Directions:
1. Preheat the oven to 350 degrees. Butter the bottom and sides of a 9x13 metal pan (I used Pyrex and it was fine). Put a long piece of parchment paper in to bottom of the pan, draping the ends. (I did hot do this and they came out fine.). Butter the parchment.
2. In a medium (I used a large) saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in the eggs and vanilla until combined. Mix in the cocoa, baking powder and salt. Add the flour and stir until just combined and no streaks of dry ingredients remain. Pour this into the prepared pan and spread into an even layer. Bake for about 25-30 minutes. Let cool completely in pan on a cooling rack.
3. While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
4. While the filling is setting, make the ganache. Melt and combine the ingredients in a double boiler or in a microwave safe bowl. Pour the ganache over the top and spread it gently. Return to the fridge to set.
Unfortunately I failed to take a picture of this. Picture brownies with peanut butter fudge and chocolate ganache on top. It's delicious!
I printed off this recipe back in March. I told one of my students about it and said I would make it sometime. The months drifted by and still I did not make this. Finally, it came time for our December birthday/Christmas/going away party and this seemed like just the right dish for such a large occasion. It was also my birthday and this student's birthday month, so I thought it would be fitting.
This recipe is so delicious it's ridiculous. I unfortunately only got a couple pieces as I left for the rest of the week, but I have a feeling they did not last very long. They are very rich, so tiny pieces are plenty.
This recipe came from Sweet Pea's Kitchen.
Peanut Butter Truffle Brownies
Ingredients:
For the brownies:
1 c. butter (2 sticks)
2 c. sugar
3 eggs
3 tsp. vanilla
2/3 c. cocoa powder
1 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
For the peanut butter filling:
1/2 c. butter, softened (1 stick)
1/2 c. creamy peanut butter
2 c. powdered sugar
2/3 tsp. milk
For the ganache topping:
1/4 c. creamy peanut butter
2 c. semisweet chocolate chips
1/4 c. butter (half a stick)
2 T heavy whipping cream
Directions:
1. Preheat the oven to 350 degrees. Butter the bottom and sides of a 9x13 metal pan (I used Pyrex and it was fine). Put a long piece of parchment paper in to bottom of the pan, draping the ends. (I did hot do this and they came out fine.). Butter the parchment.
2. In a medium (I used a large) saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in the eggs and vanilla until combined. Mix in the cocoa, baking powder and salt. Add the flour and stir until just combined and no streaks of dry ingredients remain. Pour this into the prepared pan and spread into an even layer. Bake for about 25-30 minutes. Let cool completely in pan on a cooling rack.
3. While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
4. While the filling is setting, make the ganache. Melt and combine the ingredients in a double boiler or in a microwave safe bowl. Pour the ganache over the top and spread it gently. Return to the fridge to set.
Unfortunately I failed to take a picture of this. Picture brownies with peanut butter fudge and chocolate ganache on top. It's delicious!
Kitchen Adventures 19.1
For the amount of baking I do, you would think that I make cakes from scratch all the time. However, you would be incorrect. If I need to make a cake for someone I normally just go get a box mix and whip that up. It's hard to beat those cakes, honestly. There are special occasions, though, where I do go above and beyond and make a cake from scratch.
My boyfriend requested cupcakes for his birthday, half white cake and half chocolate. After I made them he realized that he actually wanted yellow cake cupcakes, but he got white ones so he dealt with it. I used a white cake recipe and a chocolate cake recipe and made them into cupcakes. I then used chocolate store-bought frosting for the white cupcakes and vanilla store-bought frosting for the chocolate cupcakes. I ended up with far more white cupcakes than chocolate cupcakes. I should have divided the batter more with the chocolate cupcakes but I was lazy and wanted to fit them all in one pan. Splitting it up would have been a better idea, but they were still good. I divided the white batter more than I needed to so those cupcakes were tinier than they should have been, but oh well. They were all still delicious.
The white cake recipe came from Better Homes and Gardens New Cook Book, 14th edition. The chocolate cake recipe came form Every Day with Rachael Ray.
White Cake
Ingredients:
4 egg whites
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or shortening, softened (1 stick)
1 3/4 c. sugar
1 tsp. vanilla
1 1/3 c. buttermilk or sour milk
Directions:
1. Allow egg white to stand at room temperature for 30 minutes. Meanwhile, prepare the cake pans of your choosing: 2 9" or 8" rounds, one 9x13" rectangle, or cupcakes. Set the pan(s) aside . In a medium bowl, stir together flour, baking powder, baking soda, and salt, then set aside.
2. Preheat oven to 350 degrees. In a large mixing bowl, beat batter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla and beat until well combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition, just until combined. Pour into prepared pan(s).
3. Bake 9" rounds for 20 to 25 minutes, 8" rounds 25 to 30 minutes, 9x13" pan for 30 to 35 minutes, and about 15 minutes for cupcakes. Check the cupcakes and add time as needed. A wooden toothpick inserted in the center should come out clean. If using cake pans, cool in pans for 10 minutes, then remove from pans and cool thoroughly on wire rack.The 9x13" pan can be cooled completely in the pan on the rack
Chocolate Cake
Ingredients:
1 c. flour
1 c. plus 2 T sugar
7 T. unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
2 large eggs
1/2 c. milk
1 stick unsalted butter melted
1/2 tsp. vanilla extract
Confectioners' sugar for dusting
Directions:
1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan (or prepare cupcake pans).
2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Make a well in the center and add the eggs and milk and whisk gently to make a thick batter. Whisk vigorously 30 to 40 strokes.. Whisk in the melted butter and vanilla just until smooth. Scrape into the prepared pan(s).
3. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes for the cake and about 20 minutes for the cupcakes. Let cool on a rack for 10 minutes, then invert the cake pan onto the rack. Remove the cake from the pan and invert again. Let cool completely. Dust with the confectioners' sugar to serve.
My boyfriend requested cupcakes for his birthday, half white cake and half chocolate. After I made them he realized that he actually wanted yellow cake cupcakes, but he got white ones so he dealt with it. I used a white cake recipe and a chocolate cake recipe and made them into cupcakes. I then used chocolate store-bought frosting for the white cupcakes and vanilla store-bought frosting for the chocolate cupcakes. I ended up with far more white cupcakes than chocolate cupcakes. I should have divided the batter more with the chocolate cupcakes but I was lazy and wanted to fit them all in one pan. Splitting it up would have been a better idea, but they were still good. I divided the white batter more than I needed to so those cupcakes were tinier than they should have been, but oh well. They were all still delicious.
The white cake recipe came from Better Homes and Gardens New Cook Book, 14th edition. The chocolate cake recipe came form Every Day with Rachael Ray.
White Cake
Ingredients:
4 egg whites
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or shortening, softened (1 stick)
1 3/4 c. sugar
1 tsp. vanilla
1 1/3 c. buttermilk or sour milk
Directions:
1. Allow egg white to stand at room temperature for 30 minutes. Meanwhile, prepare the cake pans of your choosing: 2 9" or 8" rounds, one 9x13" rectangle, or cupcakes. Set the pan(s) aside . In a medium bowl, stir together flour, baking powder, baking soda, and salt, then set aside.
2. Preheat oven to 350 degrees. In a large mixing bowl, beat batter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla and beat until well combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition, just until combined. Pour into prepared pan(s).
3. Bake 9" rounds for 20 to 25 minutes, 8" rounds 25 to 30 minutes, 9x13" pan for 30 to 35 minutes, and about 15 minutes for cupcakes. Check the cupcakes and add time as needed. A wooden toothpick inserted in the center should come out clean. If using cake pans, cool in pans for 10 minutes, then remove from pans and cool thoroughly on wire rack.The 9x13" pan can be cooled completely in the pan on the rack
Chocolate Cake
Ingredients:
1 c. flour
1 c. plus 2 T sugar
7 T. unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
2 large eggs
1/2 c. milk
1 stick unsalted butter melted
1/2 tsp. vanilla extract
Confectioners' sugar for dusting
Directions:
1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan (or prepare cupcake pans).
2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Make a well in the center and add the eggs and milk and whisk gently to make a thick batter. Whisk vigorously 30 to 40 strokes.. Whisk in the melted butter and vanilla just until smooth. Scrape into the prepared pan(s).
3. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes for the cake and about 20 minutes for the cupcakes. Let cool on a rack for 10 minutes, then invert the cake pan onto the rack. Remove the cake from the pan and invert again. Let cool completely. Dust with the confectioners' sugar to serve.
Kitchen Adventures 18.2
I love cheesecake. Plain cheesecake, flavored cheesecake, cheesecake with toppings--it's all good. I'm always looking for good cheesecake recipes, too. Some call for a water bath, others you just pop into the oven as is. Usually I try to go for the ones that do no require the water bath as I do not have a roaster pan big enough to hold my springform pan. However, I now have a roaster pan (thanks Mom and Dad!) so I might be doing the water bath path more. Regardless, the cheesecake always turns out delicious.
This cheesecake was a hit at our monthly birthday party as well as at a family Christmas. It even went over well with people who do not like pumpkin, which is always a testament to the cheesecake. Both times I made this I did not do a water bath as the below directions will indicate. I instead usde the baking directions for another pumpkin cheesecake recipe. I did not make that other recipe because I did not have all the ingredients and I had all the ingredients for this one. So, you don't have to do the water bath to still have this cheesecake turn out wonderfully.
Oddly enough, the hardest part of making this cheesecake was finding gingersnaps for the crust. I could not find them at Walmart so ended up getting them at my local grocery store while home in Kansas. Then, a couple weeks later, I saw gingersnaps on an end cap at Walmart. Sigh. Oh well, I got the crust made and it was delicious. I also did not have a food processor so the first time I made this I crushed the gingersnaps in a gallon resealable plastic bag with a rolling pin and the second time I used a nut chopper and just chopped four or five cookies at a time. It takes longer, but it works out. I then combined the cookies with the butter in a separate bowl and mixed it up.
The swirl on this turned out much better the second time. I don't know if it was how I drug the knife through the top or where I dolloped the plain cheesecake mix, but regardless it tasted delicious both times.
If you're afraid of making a cheesecake, there's nothing to fear. Just follow the directions and you will be fine.
This recipe came from Every Day with Rachael Ray.
Pumpkin Swirl Cheesecake
Ingredients:
Cooking spray
25 gingersnap cookies
1 3/4 c. sugar
4 T. unsalted butter, melted and cooled
Three 8-oz. packages cream cheese, cut into chunks and softened
5 large eggs, at room temperature
One 15-oz. can pumpkin puree
1 tsp. vanilla extract
1 T. pumpkin pie spice
1/2 tsp. salt
Boiling water (if doing the water bath)
Directions:
1. Position a rack in the lower third of the oven and preheat to 325 degrees. Lightly coat a 9-inch springform pan with cooking spray (very lightly). Using a food processor (or whatever you can), grind the cookies with 1/4 cup sugar. (I ground/crushed the cookies and then combined them with the sugar.) Add the butter and pulse to combine. (Or stir with a fork.) Press the mixture into the bottom and halfway up the sides of the prepared pan. Use a flat-bottomed cup for even, light pressure. Bake until firm, 3 minutes. (Only do this if you are doing the water bath.) Transfer to a rack to cool or set aside if not baked.
2. Using an electric mixer, beat the cream cheese and remaining 1 1/2 cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin pie spice and salt to the rest of the mixture and beat until combined, about 2 minutes.
3. Set the springform pan with the cooled crust on a double layer of extra long and wide heavy duty aluminum foil and wrap the foil tightly around the bottom and sides of the pan, making sure there are no cracks or creases where water could enter the pan. Set this in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserved cream cheese mixture onto the filling and swirl together using the tip of a knife. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1 1/4 hours or 75 minutes. ***If you are not doing the water bath, fill the prepared crust with the filling and then dollop the reserved cream cheese mixture onto the top and swirl with the tip of a knife. Place the pan onto the oven rack and bake for about an hour, checking when nearing the hour to ensure the top is not too browned.
4. Transfer the roasting pan with the cheesecake to a rack and let cool for 45 minutes. Remove the springform pan, discard the foil and let the cheesecake cool on the rack for 3 hours. Run a knife around the edges to loosen the cake. Wrap the pan in plastic wrap and refrigerate overnight. ***If you did not do the water bath, simply remove the pan from the oven and place on a wire rack to cool. I let it cool about 3 hours total. I ran a knife around the edge about the 2 1/2 hour mark, just to make sure the cheesecake did not get stuck to the pan but it was still fairly set by that point. Wrap the pan in plastic wrap and refrigerate it overnight.
5. Remove the springform
Cheesecakes do take quite a bit of time, but they are well worth the effort. See the image below for the lovely decadence that is a pumpkin swirl cheesecake.
This cheesecake was a hit at our monthly birthday party as well as at a family Christmas. It even went over well with people who do not like pumpkin, which is always a testament to the cheesecake. Both times I made this I did not do a water bath as the below directions will indicate. I instead usde the baking directions for another pumpkin cheesecake recipe. I did not make that other recipe because I did not have all the ingredients and I had all the ingredients for this one. So, you don't have to do the water bath to still have this cheesecake turn out wonderfully.
Oddly enough, the hardest part of making this cheesecake was finding gingersnaps for the crust. I could not find them at Walmart so ended up getting them at my local grocery store while home in Kansas. Then, a couple weeks later, I saw gingersnaps on an end cap at Walmart. Sigh. Oh well, I got the crust made and it was delicious. I also did not have a food processor so the first time I made this I crushed the gingersnaps in a gallon resealable plastic bag with a rolling pin and the second time I used a nut chopper and just chopped four or five cookies at a time. It takes longer, but it works out. I then combined the cookies with the butter in a separate bowl and mixed it up.
The swirl on this turned out much better the second time. I don't know if it was how I drug the knife through the top or where I dolloped the plain cheesecake mix, but regardless it tasted delicious both times.
If you're afraid of making a cheesecake, there's nothing to fear. Just follow the directions and you will be fine.
This recipe came from Every Day with Rachael Ray.
Pumpkin Swirl Cheesecake
Ingredients:
Cooking spray
25 gingersnap cookies
1 3/4 c. sugar
4 T. unsalted butter, melted and cooled
Three 8-oz. packages cream cheese, cut into chunks and softened
5 large eggs, at room temperature
One 15-oz. can pumpkin puree
1 tsp. vanilla extract
1 T. pumpkin pie spice
1/2 tsp. salt
Boiling water (if doing the water bath)
Directions:
1. Position a rack in the lower third of the oven and preheat to 325 degrees. Lightly coat a 9-inch springform pan with cooking spray (very lightly). Using a food processor (or whatever you can), grind the cookies with 1/4 cup sugar. (I ground/crushed the cookies and then combined them with the sugar.) Add the butter and pulse to combine. (Or stir with a fork.) Press the mixture into the bottom and halfway up the sides of the prepared pan. Use a flat-bottomed cup for even, light pressure. Bake until firm, 3 minutes. (Only do this if you are doing the water bath.) Transfer to a rack to cool or set aside if not baked.
2. Using an electric mixer, beat the cream cheese and remaining 1 1/2 cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin pie spice and salt to the rest of the mixture and beat until combined, about 2 minutes.
3. Set the springform pan with the cooled crust on a double layer of extra long and wide heavy duty aluminum foil and wrap the foil tightly around the bottom and sides of the pan, making sure there are no cracks or creases where water could enter the pan. Set this in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserved cream cheese mixture onto the filling and swirl together using the tip of a knife. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1 1/4 hours or 75 minutes. ***If you are not doing the water bath, fill the prepared crust with the filling and then dollop the reserved cream cheese mixture onto the top and swirl with the tip of a knife. Place the pan onto the oven rack and bake for about an hour, checking when nearing the hour to ensure the top is not too browned.
4. Transfer the roasting pan with the cheesecake to a rack and let cool for 45 minutes. Remove the springform pan, discard the foil and let the cheesecake cool on the rack for 3 hours. Run a knife around the edges to loosen the cake. Wrap the pan in plastic wrap and refrigerate overnight. ***If you did not do the water bath, simply remove the pan from the oven and place on a wire rack to cool. I let it cool about 3 hours total. I ran a knife around the edge about the 2 1/2 hour mark, just to make sure the cheesecake did not get stuck to the pan but it was still fairly set by that point. Wrap the pan in plastic wrap and refrigerate it overnight.
5. Remove the springform
Cheesecakes do take quite a bit of time, but they are well worth the effort. See the image below for the lovely decadence that is a pumpkin swirl cheesecake.
Kitchen Adventures 18.1
When someone says "cheeseburger," most people think of fast food, burger joints or clogged arteries. I personally think of something delicious as I am a burger fan, but sometimes I want the taste of a cheeseburger without the grease or going out to eat. So, when I found this recipe I decided I needed to try it out.
This recipe takes a different spin on a cheeseburger. First, it is made in a slow cooker. Next, it is in casserole form. I have never heard of a cheeseburger casserole, but it sounded like something I would like. It actually ended up being more like a cheese meatloaf, but it was delicious. Even if you are not a meatloaf fan, you really should try this one out.
I have made this a couple times over the last few months and I learned a valuable lesson the second time I made this. When it says to use extra-lean ground beef, do it. Since you're not grilling or cooking these in a skillet, there is no place for the fat to go. The extra-lean beef is perfect and you end up with very little fat.
This recipe came from one of those little cookbooks you see at the checkout stand at your grocery store. There are some really good recipes in those little books! This one in particular is from Prevention Guide Slow Cooker Recipe Book.
Cheddar Burger Casserole
Ingredients:
2 lb. extra-lean ground beef
1/2 c. seasoned dried bread crumbs
1/4 c. chopped onion
1 T. Worcestershire sauce
1/2 c. ketchup
1 c. grated Cheddar cheese
Directions:
1. Coat the slow cooker with nonstick cooking spray or use a cooker liner. In a medium bowl, mix the beef, bread crumbs, onion and Worcestershire sauce. Spoon into cooker and spread the top evenly with ketchup.
2. Cover and cook on low for 3 hours or high for 1 1/2 hours.
3. Evenly sprinkle the top with cheese, then cover and cook for 30 more minutes if cooking on low, 15 if cooking on high, or until the cheese melts.
Serves 6
I typically serve this with some Steamers veggies or other vegetables like peas or green beans. It's quite delicious!
This recipe takes a different spin on a cheeseburger. First, it is made in a slow cooker. Next, it is in casserole form. I have never heard of a cheeseburger casserole, but it sounded like something I would like. It actually ended up being more like a cheese meatloaf, but it was delicious. Even if you are not a meatloaf fan, you really should try this one out.
I have made this a couple times over the last few months and I learned a valuable lesson the second time I made this. When it says to use extra-lean ground beef, do it. Since you're not grilling or cooking these in a skillet, there is no place for the fat to go. The extra-lean beef is perfect and you end up with very little fat.
This recipe came from one of those little cookbooks you see at the checkout stand at your grocery store. There are some really good recipes in those little books! This one in particular is from Prevention Guide Slow Cooker Recipe Book.
Cheddar Burger Casserole
Ingredients:
2 lb. extra-lean ground beef
1/2 c. seasoned dried bread crumbs
1/4 c. chopped onion
1 T. Worcestershire sauce
1/2 c. ketchup
1 c. grated Cheddar cheese
Directions:
1. Coat the slow cooker with nonstick cooking spray or use a cooker liner. In a medium bowl, mix the beef, bread crumbs, onion and Worcestershire sauce. Spoon into cooker and spread the top evenly with ketchup.
2. Cover and cook on low for 3 hours or high for 1 1/2 hours.
3. Evenly sprinkle the top with cheese, then cover and cook for 30 more minutes if cooking on low, 15 if cooking on high, or until the cheese melts.
Serves 6
I typically serve this with some Steamers veggies or other vegetables like peas or green beans. It's quite delicious!
Thursday, December 29, 2011
Kitchen Adventures 17.3
Deliciously decadent desserts are some of my favorite things to make. I usually make these for work birthday parties, but I think I need to start making them for myself. Most of the time I only get one or two pieces of what I make before it's all gone! For once, though, this didn't happen. For some reason everyone forgot about this dessert in the fridge and eventually I had to take it home and eat it all myself. Let me tell you, I was happy to make that sacrifice. :) I even shared this recipe with my mom so she could make them for my brother's senior percussion recital and they were a hit there. I'm feeling the need to make them again once all the Christmas goodies are gone.
This dessert does take a little time to make, but it's not overwhelming. You basically end up making two different kinds of fudge and then making a crumbly layer at the bottom. Deliciousness. You do just need little pieces because it is quite rich. My mom ended up sticking pieces together with a toothpick in order to hold them together as the bottom layer does tend to crumble off. It generally holds together, though.
This recipe came from Every Day with Rachael Ray.
Chocolate Peanut Butter Fudge Crunch
Ingredients:
6 oz. semisweet chocolate, chopped
2 sticks plus 1 T. unsalted butter
One 16 oz. jar creamy peanut butter
2 c. crispy rice cereal
1/4 tsp. salt
3 c. confectioners' (powdered) sugar
Directions:
1. Line an 8-inch square baking dish with parchment paper or waxed paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over the heat. I chopped the chocolate as needed in order to ensure it was just half of it. Remove from the heat once melted and stir in 1 cup peanut butter and 2 cups rice cereal. Spread the mixture evenly in the prepared pan and refrigerate until set, about 15 minutes. Wash out the saucepan.
2. In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confecitoners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top that with the remaining 1 cup cereal.
3. In a small bowl, microwave the remaining chocolate at medium power until melted, about 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly over the cereal-topped peanut butter layer and refrigerate until set, about 45 minutes.
I again do not have a picture, but imagine a layer of chocolate-peanut butter fudge on top of a layer of peanut butter fudge on top of a layer of chocolate crisp rice and you have deliciousness.
This dessert does take a little time to make, but it's not overwhelming. You basically end up making two different kinds of fudge and then making a crumbly layer at the bottom. Deliciousness. You do just need little pieces because it is quite rich. My mom ended up sticking pieces together with a toothpick in order to hold them together as the bottom layer does tend to crumble off. It generally holds together, though.
This recipe came from Every Day with Rachael Ray.
Chocolate Peanut Butter Fudge Crunch
Ingredients:
6 oz. semisweet chocolate, chopped
2 sticks plus 1 T. unsalted butter
One 16 oz. jar creamy peanut butter
2 c. crispy rice cereal
1/4 tsp. salt
3 c. confectioners' (powdered) sugar
Directions:
1. Line an 8-inch square baking dish with parchment paper or waxed paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over the heat. I chopped the chocolate as needed in order to ensure it was just half of it. Remove from the heat once melted and stir in 1 cup peanut butter and 2 cups rice cereal. Spread the mixture evenly in the prepared pan and refrigerate until set, about 15 minutes. Wash out the saucepan.
2. In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confecitoners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top that with the remaining 1 cup cereal.
3. In a small bowl, microwave the remaining chocolate at medium power until melted, about 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly over the cereal-topped peanut butter layer and refrigerate until set, about 45 minutes.
I again do not have a picture, but imagine a layer of chocolate-peanut butter fudge on top of a layer of peanut butter fudge on top of a layer of chocolate crisp rice and you have deliciousness.
Kitchen Adventures 17.2
Branching out and trying something completely different can be intimidating. When it comes to my food, I tend to stick with the usual, or at least around the usual. I dread the thought of making something that I would hate, wasting the money and time I spent making the dish. Every now and then, though, just the right thing comes along to push me outside my normal comfort cooking zone.
This recipe is not extremely outside my zone, but it is a little different. I have not had dumplings very often, but I do know that I like them. My boyfriend, however, does not. Most weeks I make dinner during the week and he pays for or makes food on the weekends. It usually ends up balancing out. When I told him this involved dumplings he was not terribly excited about it, but we went on the quest for gnocchi at the store. However, we came up unsuccessful. We looked in the refrigerated section and frozen section to no avail. Later I found out they are probably on the pasta row, but at the time we did not think of that. So, we avoided the dumplings and instead used tortellini. It ended up being a good substitute, but I would still like to try this with the gnocchi.
I discovered that this dish definitely takes some time. I decided that I needed to switch the steps in the directions, at least for what I did. The changes are below. Hopefully it makes sense when going through it.
This recipe came from Every Day with Rachael Ray.
Creamed Chicken with Gnocchi Dumplings (or Tortellini)
Ingredients:
One 1lb. package potato gnocchi (or tortellini)
4 T. butter
1 onion, finely chopped
1 red bell pepper, chopped
12 oz. boneless skinless chicken breasts, cut into thin strips
Salt and pepper
2 T. flour
1 c. half-and-half
1 c. chicken broth
2 scallions, chopped
Directions:
1. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened.
2. Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring continuously, until just cooked through, about 5 minutes. Season with salt and pepper.
3. Right before adding the chicken to the onion and pepper combination, prepare the gnocchi or tortellini according to the package directions. Make sure the water is boiling well before you add the gnocchi or tortellini. Drain when done and set aside.
4. When the sauce is thickened, stir into the chicken mixture and then add the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.
This recipe is not extremely outside my zone, but it is a little different. I have not had dumplings very often, but I do know that I like them. My boyfriend, however, does not. Most weeks I make dinner during the week and he pays for or makes food on the weekends. It usually ends up balancing out. When I told him this involved dumplings he was not terribly excited about it, but we went on the quest for gnocchi at the store. However, we came up unsuccessful. We looked in the refrigerated section and frozen section to no avail. Later I found out they are probably on the pasta row, but at the time we did not think of that. So, we avoided the dumplings and instead used tortellini. It ended up being a good substitute, but I would still like to try this with the gnocchi.
I discovered that this dish definitely takes some time. I decided that I needed to switch the steps in the directions, at least for what I did. The changes are below. Hopefully it makes sense when going through it.
This recipe came from Every Day with Rachael Ray.
Creamed Chicken with Gnocchi Dumplings (or Tortellini)
Ingredients:
One 1lb. package potato gnocchi (or tortellini)
4 T. butter
1 onion, finely chopped
1 red bell pepper, chopped
12 oz. boneless skinless chicken breasts, cut into thin strips
Salt and pepper
2 T. flour
1 c. half-and-half
1 c. chicken broth
2 scallions, chopped
Directions:
1. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened.
2. Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring continuously, until just cooked through, about 5 minutes. Season with salt and pepper.
3. Right before adding the chicken to the onion and pepper combination, prepare the gnocchi or tortellini according to the package directions. Make sure the water is boiling well before you add the gnocchi or tortellini. Drain when done and set aside.
4. When the sauce is thickened, stir into the chicken mixture and then add the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.
Kitchen Adventures 17.1
Hearty soups always sound delicious when the weather starts to cool and the leaves start to fall. The sun starts setting earlier and the nighttime chill sets in right at dinnertime. Delicious soup that warms your stomach just sounds delightful at this time of year.
Several of my cookbooks have good soup recipes, and I definitely need to make more soup, stew and stoup. I have an immersion blender now thanks to my parents, so I see more soups in my future. :) Many soups do not need an immersion blender, though, and those are the ones I typically make.
This particular recipe comes from the handy triple T youth group cookbook. The recipe was contributed by a friend's mother, and it is quite delicious. I did learn that it does awhile to make this, especially getting the soup to thicken. I think I was trying to make it thicker than it is supposed to be. I had it simmering down for at least 30 minutes, when I probably could have stopped at 15, but so it goes. You be the judge on what works best for you. This is definitely one I will make again.
Cheeseburger Soup
Ingredients:
2 lbs. hamburger
1 onion, chopped
3 cans chicken broth
3 potatoes, sliced
1 lb. Velveeta cheese
1 quart (4 cups) milk
2 T. flour
Salt and pepper to taste
Directions:
Brown the hamburger and onion in a skillet. Boil the potatoes and drain them. Make a thickening mixture of the flour and 1 1/2 cups milk shaken up. In a large stock pot, place the hamburger onion mixture, potatoes, broth, cheese, and the thickening mixture. Heat this until the cheese melts. Turn off the heat once the cheese melts and add in the remaining milk. Salt and pepper to taste. Stir to thicken until desired consistency.
Several of my cookbooks have good soup recipes, and I definitely need to make more soup, stew and stoup. I have an immersion blender now thanks to my parents, so I see more soups in my future. :) Many soups do not need an immersion blender, though, and those are the ones I typically make.
This particular recipe comes from the handy triple T youth group cookbook. The recipe was contributed by a friend's mother, and it is quite delicious. I did learn that it does awhile to make this, especially getting the soup to thicken. I think I was trying to make it thicker than it is supposed to be. I had it simmering down for at least 30 minutes, when I probably could have stopped at 15, but so it goes. You be the judge on what works best for you. This is definitely one I will make again.
Cheeseburger Soup
Ingredients:
2 lbs. hamburger
1 onion, chopped
3 cans chicken broth
3 potatoes, sliced
1 lb. Velveeta cheese
1 quart (4 cups) milk
2 T. flour
Salt and pepper to taste
Directions:
Brown the hamburger and onion in a skillet. Boil the potatoes and drain them. Make a thickening mixture of the flour and 1 1/2 cups milk shaken up. In a large stock pot, place the hamburger onion mixture, potatoes, broth, cheese, and the thickening mixture. Heat this until the cheese melts. Turn off the heat once the cheese melts and add in the remaining milk. Salt and pepper to taste. Stir to thicken until desired consistency.
Kitchen Adventures 16.3
The monthly birthday party at work is something everyone in the office anticipates. I try to make something that the honorees like since it is their day. We have quite a few ladies on our staff, so it should come as no surprise that chocolate desserts frequently make the menu. They all have their favorites and I make the special ones again and again on request. Baking is how I show people I care about them, so this is my special way of saying "thank you" to all my co-workers and students for their hard work.
One of the all-time favorites is the chocolate gooey butter cookie recipe. They all get excited when they see these cookies. I like making these because I can easily make them gluten-free for those in our office that need that. This cookie recipe is based off of a cake recipe, though, which not many of them knew. Both of these come from Paula Deen at the Food Network. That should have been obvious from the "gooey butter" title. :)
This cake is as delicious as the title would suggest. This can also be easily converted into a gluten-free dessert, just like the cookies. You can't even tell the difference between the two, so I just always make it gluten-free so that I know everyone at work can have some.
Double Chocolate Gooey Butter Cake
Ingredients:
2 sticks butter, melted
1 package chocolate cake mix (or gluten-free chocolate or devil's food cake mix)
1 egg, plus 2 eggs
1 8 oz. package cream cheese, softened
3 to 4 T cocoa powder
1 16 oz. box (2 c.) powdered sugar
1 tsp. vanilla extract
1 c. chopped nuts (I omitted this)
Directions:
Preheat oven to 350 degrees.
Lightly grease a 9"x13" baking pan. In a large bowl, combine the cake mix, 1 egg and one stick melted butter. Stir until well blended. Pat mixture into pan and set aside. This will be thick and crumbly, but that's how it's supposed to be. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the mixer speed and add the powdered sugar. Continue beating until the ingredients are well mixed. Slowly add the remaining 1 stick melted butter and the vanilla, continuing to beat the mixture until smooth. If using nuts, stir them in with a rubber spatula. Spread the filling over the cake mixture in the pan.
Bake for 40 to 45 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished. Let the cake partially cool on a wire rack before cutting into pieces.
I unfortunately do not have an image for this cake, but picture a deliciously decadent chocolate cake and you've got it. :)
One of the all-time favorites is the chocolate gooey butter cookie recipe. They all get excited when they see these cookies. I like making these because I can easily make them gluten-free for those in our office that need that. This cookie recipe is based off of a cake recipe, though, which not many of them knew. Both of these come from Paula Deen at the Food Network. That should have been obvious from the "gooey butter" title. :)
This cake is as delicious as the title would suggest. This can also be easily converted into a gluten-free dessert, just like the cookies. You can't even tell the difference between the two, so I just always make it gluten-free so that I know everyone at work can have some.
Double Chocolate Gooey Butter Cake
Ingredients:
2 sticks butter, melted
1 package chocolate cake mix (or gluten-free chocolate or devil's food cake mix)
1 egg, plus 2 eggs
1 8 oz. package cream cheese, softened
3 to 4 T cocoa powder
1 16 oz. box (2 c.) powdered sugar
1 tsp. vanilla extract
1 c. chopped nuts (I omitted this)
Directions:
Preheat oven to 350 degrees.
Lightly grease a 9"x13" baking pan. In a large bowl, combine the cake mix, 1 egg and one stick melted butter. Stir until well blended. Pat mixture into pan and set aside. This will be thick and crumbly, but that's how it's supposed to be. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the mixer speed and add the powdered sugar. Continue beating until the ingredients are well mixed. Slowly add the remaining 1 stick melted butter and the vanilla, continuing to beat the mixture until smooth. If using nuts, stir them in with a rubber spatula. Spread the filling over the cake mixture in the pan.
Bake for 40 to 45 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished. Let the cake partially cool on a wire rack before cutting into pieces.
I unfortunately do not have an image for this cake, but picture a deliciously decadent chocolate cake and you've got it. :)
Kitchen Adventures 16.2
As fall approaches, I tend to turn to my crock pot. I really should use it during the summer when it's so ridiculously hot and turning the oven on just sounds like a terrible idea, but that's a change for next year. I have a couple crock pot cookbooks and though there is some overlap between them all, each has its perks.
I usually stick to the same thing from each cookbook, but this time I decided to try something different. It was pretty good, but by the third day I was tired of it. Keep that in mind when checking this one out; it might be better for a family of three or more.
This recipe came from Rival Crock-Pot 3 Books in 1 cookbook that was published in 2007. There are a couple different versions and when I checked Google Books and Amazon all the copies were pretty expensive, so if you want a copy you'll either have to pay some big bucks, check the local bookstores/estate sales/ garage sales or your library.
Campbell's Nacho Chicken and Rice Wraps
Ingredients:
2 cans Campbell's cheddar cheese soup
1 c. water
2 c. Pace chunky salsa or picante sauce
1 1/4 c. uncooked regular long-grain white rice
2 lbs. boneless skinless chicken breasts
10 flour tortillas (10 in. diameter)
Directions:
1. Spray the slow cooker with cooking spray or use a crock liner. Mix soup, water, salsa, rice and chicken in the slow cooker. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.
2. Spoon about 1 cup rice mixture down the center of a tortilla. Fold the ends up and roll the tortilla around the filling.
Unfortunately I do not have an image of this dish. Picture a chicken and rice burrito and you've got it. :)
I usually stick to the same thing from each cookbook, but this time I decided to try something different. It was pretty good, but by the third day I was tired of it. Keep that in mind when checking this one out; it might be better for a family of three or more.
This recipe came from Rival Crock-Pot 3 Books in 1 cookbook that was published in 2007. There are a couple different versions and when I checked Google Books and Amazon all the copies were pretty expensive, so if you want a copy you'll either have to pay some big bucks, check the local bookstores/estate sales/ garage sales or your library.
Campbell's Nacho Chicken and Rice Wraps
Ingredients:
2 cans Campbell's cheddar cheese soup
1 c. water
2 c. Pace chunky salsa or picante sauce
1 1/4 c. uncooked regular long-grain white rice
2 lbs. boneless skinless chicken breasts
10 flour tortillas (10 in. diameter)
Directions:
1. Spray the slow cooker with cooking spray or use a crock liner. Mix soup, water, salsa, rice and chicken in the slow cooker. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.
2. Spoon about 1 cup rice mixture down the center of a tortilla. Fold the ends up and roll the tortilla around the filling.
Unfortunately I do not have an image of this dish. Picture a chicken and rice burrito and you've got it. :)
Kitchen Adventures 16.1
Chicken and rice is a common combination. I know I've posted several recipes involving these ingredients as the main components. Still, I always look for different ways to use these ingredients together. They are things I always have on hand, so to me it makes sense to find recipes that use these items.
This recipe is another Campbell's product advertisement recipe. Again, sometimes these are the best part of food magazines. I got this one out of Every Day with Rachael Ray. This is an easy recipe with a short prep time but a longer cook time, so keep that in mind when preparing to make this. It is a good casserole and worth the wait, though.
Cheese Chicken & Rice Casserole
Ingredients:
1 can cream of chicken soup
1 1/3 c. water
3/4 c. uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 c. frozen mixed vegetables
4 boneless skinless chicken breasts
1/2 c. shredded Cheddar cheese
Directions:
1. Stir soup, water, rice, onion powder, black pepper and vegetables in 8"x11" (2 quart) baking dish.
2. Top with chicken and season chicken as desired. I suggest black pepper, salt, garlic powder and onion powder. Cover.
3. Bake at 375 degrees for 50 minutes of until chicken and rice are done. Top with cheese. Let contents stand to meld flavors and melt cheese. Stir the rice before serving.
This recipe is another Campbell's product advertisement recipe. Again, sometimes these are the best part of food magazines. I got this one out of Every Day with Rachael Ray. This is an easy recipe with a short prep time but a longer cook time, so keep that in mind when preparing to make this. It is a good casserole and worth the wait, though.
Cheese Chicken & Rice Casserole
Ingredients:
1 can cream of chicken soup
1 1/3 c. water
3/4 c. uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 c. frozen mixed vegetables
4 boneless skinless chicken breasts
1/2 c. shredded Cheddar cheese
Directions:
1. Stir soup, water, rice, onion powder, black pepper and vegetables in 8"x11" (2 quart) baking dish.
2. Top with chicken and season chicken as desired. I suggest black pepper, salt, garlic powder and onion powder. Cover.
3. Bake at 375 degrees for 50 minutes of until chicken and rice are done. Top with cheese. Let contents stand to meld flavors and melt cheese. Stir the rice before serving.
Kitchen Adventures 15.2
Every few months or so I like to go through my cookbooks and recipes to select some recipes to try over the next couple months. Sometimes I faithfully follow this list, while other times I get a moment of inspiration (or am limited by what's in my cupboards) and make up something different.
This recipe is one I randomly selected while deviating from my list. I had hamburger that needed to be used and was looking through my beef recipes. This looked good, so I thought I'd give it a try. It is definitely a different take on a pot pie, that's for sure! In the middle of making these, which did take awhile and an extra set of hands, I realized I was making biscuits from scratch. Again, I don't read recipes close enough sometimes to realize what exactly I'm doing. To cut out the biscuits I used a jar because I had no cookie cutters at that time. Now, of course, I have plenty, but that's why I keep random things around; you never know when something can be used a different way.
For me, this was pretty strong on the tomatoes, but I am not a big tomato person. The biscuits were delicious, though.
This recipe is from Every Day with Rachael Ray.
Beef and Cheddar Potpie
Ingredients:
6 T. butter, chilled
1 small onion, chipped
1 1/2 lb. ground beef
One 28 oz. can diced tomatoes, drained
1 c. beef broth
Salt and pepper
1 1/2 c. flour
2 tsp. baking powder
2 c. shredded sharp cheddar cheese (8 oz.)
1/2 c. milk
Directions:
1. Preheat the oven to 375 degrees. Great an 8"x12" banking dish and set aside. In a large skillet, heat 2 tablespoon butter over medium-high heat. Add the onion and cook, stirring, until softened but not browned, about 3 to 5 minutes. Add the beef and cook, breaking it up, until no longer pink, about 5 minutes. Drain if needed. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid cooks out, about 20 minutes. Pour into the prepared baking dish and spread evenly.
2. Meanwhile, while the beef is cooking, make the biscuits. In a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll into a large, 1/2-inch think round. Using a large round cookie cutter or a glass, cut out 8 biscuits. Gather the scraps and reform the round and continue cutting biscuits until the dough has bee used.
3. Place the biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes.
This recipe is one I randomly selected while deviating from my list. I had hamburger that needed to be used and was looking through my beef recipes. This looked good, so I thought I'd give it a try. It is definitely a different take on a pot pie, that's for sure! In the middle of making these, which did take awhile and an extra set of hands, I realized I was making biscuits from scratch. Again, I don't read recipes close enough sometimes to realize what exactly I'm doing. To cut out the biscuits I used a jar because I had no cookie cutters at that time. Now, of course, I have plenty, but that's why I keep random things around; you never know when something can be used a different way.
For me, this was pretty strong on the tomatoes, but I am not a big tomato person. The biscuits were delicious, though.
This recipe is from Every Day with Rachael Ray.
Beef and Cheddar Potpie
Ingredients:
6 T. butter, chilled
1 small onion, chipped
1 1/2 lb. ground beef
One 28 oz. can diced tomatoes, drained
1 c. beef broth
Salt and pepper
1 1/2 c. flour
2 tsp. baking powder
2 c. shredded sharp cheddar cheese (8 oz.)
1/2 c. milk
Directions:
1. Preheat the oven to 375 degrees. Great an 8"x12" banking dish and set aside. In a large skillet, heat 2 tablespoon butter over medium-high heat. Add the onion and cook, stirring, until softened but not browned, about 3 to 5 minutes. Add the beef and cook, breaking it up, until no longer pink, about 5 minutes. Drain if needed. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid cooks out, about 20 minutes. Pour into the prepared baking dish and spread evenly.
2. Meanwhile, while the beef is cooking, make the biscuits. In a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll into a large, 1/2-inch think round. Using a large round cookie cutter or a glass, cut out 8 biscuits. Gather the scraps and reform the round and continue cutting biscuits until the dough has bee used.
Kitchen Adventures 15.1
Every month I look forward to finding my Every Day with Rachael Ray in my mailbox. Not only do I get great recipes from the magazine and find neat home and gift ideas, but sometimes the advertisements provide useful recipes as well. Occasionally these are all I cut out of the magazines! Mostly they show how to use a company's products to make a lovely dish, but you can of course use whatever brand you want. It's not like the company is going to track you down or anything. :)
I made this casserole in the heat of August. Why, I'm not quite sure, since it was still ridiculously hot outside. I guess I just wanted something easy to make and this seemed to fit. Of course, I hadn't read the recipe very closely because it of course took longer than I thought it would, but it still turned out ok. Just keep that in mind--you've got to precook your pasta and chicken before putting it all together, so build that time in to your prep time.
This recipe is from a Campbell's soup advertisement.
Hearty Chicken & Noodle Casserole
Ingredients:
1 can cream of mushroom soup
1/2 c. milk
1/4 tsp. ground black pepper
1/4 c. Parmesan cheese
1 c. frozen mixed vegetables
2 c. cubed cooked chicken
2 c. medium egg noodles, cooked and drained
1/2 c. shredded Cheddar cheese
Directions::
1. Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken and noodles in a 1 1/2 quart casserole dish.
2. Bake at 400 degrees for 25 minutes or until hot, then stir.
3. Top with the Cheddar cheese.
I made this casserole in the heat of August. Why, I'm not quite sure, since it was still ridiculously hot outside. I guess I just wanted something easy to make and this seemed to fit. Of course, I hadn't read the recipe very closely because it of course took longer than I thought it would, but it still turned out ok. Just keep that in mind--you've got to precook your pasta and chicken before putting it all together, so build that time in to your prep time.
This recipe is from a Campbell's soup advertisement.
Hearty Chicken & Noodle Casserole
Ingredients:
1 can cream of mushroom soup
1/2 c. milk
1/4 tsp. ground black pepper
1/4 c. Parmesan cheese
1 c. frozen mixed vegetables
2 c. cubed cooked chicken
2 c. medium egg noodles, cooked and drained
1/2 c. shredded Cheddar cheese
Directions::
1. Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken and noodles in a 1 1/2 quart casserole dish.
2. Bake at 400 degrees for 25 minutes or until hot, then stir.
3. Top with the Cheddar cheese.
Wednesday, December 28, 2011
Kitchen Adventures 14.3
Every week I get together with a handful of friends at a local establishment to relax, catch up and discuss a variety of topics (usually sports-centered). We typically celebrate things like holidays, big sporting events and other big days together. One event we almost always convene for is the MLB All-Star game. We have several faithful baseball fans in the group (and some others who are not so faithful) so this always provides a perfect excuse to get together.
This year, we celebrated the all star game a little differently. Normally we gather at a friend's house and have snacky food and beverages. This year, we decided to have a pie celebration for the event. We had a wide variety of pies, from blueberry to brownie with granola to apple to chocolate peanut butter. Needless to say we were quite full by the end of the evening!
This pie recipe comes from the Better Homes and Gardens New Cook Book, 14th edition on page 445. You can find this in many libraries and bookstores as well as online.
This recipe is quite rich, so keep that in mind when slicing for serving. A tiny piece usually does the trick for most people.
Chocolate Peanut Butter Pie
Ingredients:
1 chocolate wafer crust (you can make this or buy one. I bought one to save time.)
1 8-ounce package cream cheese, softened
3/4 c. peanut butter
1 c. powdered sugar
2 T. milk
1 tsp. vanilla
1 c. whipping cream
2 T. powdered sugar
3/4 c. miniature chocolate chips
Directions:
1. Prepare a chocolate wafer crust if you choose to make one. Chill a medium mixing bowl and beaters in the refrigerator.
2. To make the filling: in a large mixing bowl beat cream cheese and peanut butter until smooth. Add the 1 cup powdered sugar, milk and vanilla, beating until combined.
3. In the chilled mixing bowl beat the whipping cream and the 2 tablespoons powdered sugar with the chilled beaters of an electric mixer until small peaks form. Gently fold one-third of the whipped cream into the peanut butter mixture. Fold remaining whipping cream and miniature chocolate chips into the peanut butter mixture. Spoon into the chocolate wafer crust. Cover and chill about 2 hours or until set.
I unfortunately do not have a picture for this pie. It is extremely delicious, though!
This year, we celebrated the all star game a little differently. Normally we gather at a friend's house and have snacky food and beverages. This year, we decided to have a pie celebration for the event. We had a wide variety of pies, from blueberry to brownie with granola to apple to chocolate peanut butter. Needless to say we were quite full by the end of the evening!
This pie recipe comes from the Better Homes and Gardens New Cook Book, 14th edition on page 445. You can find this in many libraries and bookstores as well as online.
This recipe is quite rich, so keep that in mind when slicing for serving. A tiny piece usually does the trick for most people.
Chocolate Peanut Butter Pie
Ingredients:
1 chocolate wafer crust (you can make this or buy one. I bought one to save time.)
1 8-ounce package cream cheese, softened
3/4 c. peanut butter
1 c. powdered sugar
2 T. milk
1 tsp. vanilla
1 c. whipping cream
2 T. powdered sugar
3/4 c. miniature chocolate chips
Directions:
1. Prepare a chocolate wafer crust if you choose to make one. Chill a medium mixing bowl and beaters in the refrigerator.
2. To make the filling: in a large mixing bowl beat cream cheese and peanut butter until smooth. Add the 1 cup powdered sugar, milk and vanilla, beating until combined.
3. In the chilled mixing bowl beat the whipping cream and the 2 tablespoons powdered sugar with the chilled beaters of an electric mixer until small peaks form. Gently fold one-third of the whipped cream into the peanut butter mixture. Fold remaining whipping cream and miniature chocolate chips into the peanut butter mixture. Spoon into the chocolate wafer crust. Cover and chill about 2 hours or until set.
I unfortunately do not have a picture for this pie. It is extremely delicious, though!
Kitchen Adventures 14.2
Life is busy. Sometimes, it doesn't even seem like there is time to breathe. So, if there's not time to breathe then making time for cooking is even more difficult. Now, I love eating, so of course I make time for that, but finding the time to cook is more difficult. So, when I went to the annual Cookbook Swap and Shop event at Norman Public Library and found a one dish cookbook, I snapped it up. I figured that if I only have to use one dish then it must not take very long to cook the meal, which fits perfectly into my busy days.
This was a pretty simple recipe. The only thing that caused a little confusion was finding the right kind of rice. Really, I don't think it matters that much after making the dish, so keep that in mind. It includes your meat, carbs, and veggies all in one, so overall it's a fairly balanced meal. It's deliciousness is another good factor. :)
This recipe is from Incredibly Easy One Dish cookbook on page 15. You can find a copy at Amazon or Barnes and Noble. You can also try your local library.
Creamy Parmesan Rice with Chicken
Ingredients:
1 T. oil
4 boneless, skinless chicken breasts (about 1 pound)
3 cloves garlic, minced
1 1/2 c. white rice
2 cans (14 1/2 oz. each) chicken broth
1 c. grate Parmesan cheese
1 c. frozen peas, thawed
Directions:
1. Heat the oil in a medium-size skillet. Season the chicken with salt and pepper and cook over medium-high heat 5 to 7 minutes or until lightly browned on both sides.
2. Add the garlic to the skillet and briefly cook. Stir in the rice and chicken broth and bring to a boil. Cover and reduce the heat and simmer 20 minutes or until the chicken is no longer pink in center.
3. Remove the skillet from the heat and stir in the Parmesan cheese and peas. Cover and let set 5 minutes.
This was a pretty simple recipe. The only thing that caused a little confusion was finding the right kind of rice. Really, I don't think it matters that much after making the dish, so keep that in mind. It includes your meat, carbs, and veggies all in one, so overall it's a fairly balanced meal. It's deliciousness is another good factor. :)
This recipe is from Incredibly Easy One Dish cookbook on page 15. You can find a copy at Amazon or Barnes and Noble. You can also try your local library.
Creamy Parmesan Rice with Chicken
Ingredients:
1 T. oil
4 boneless, skinless chicken breasts (about 1 pound)
3 cloves garlic, minced
1 1/2 c. white rice
2 cans (14 1/2 oz. each) chicken broth
1 c. grate Parmesan cheese
1 c. frozen peas, thawed
Directions:
1. Heat the oil in a medium-size skillet. Season the chicken with salt and pepper and cook over medium-high heat 5 to 7 minutes or until lightly browned on both sides.
2. Add the garlic to the skillet and briefly cook. Stir in the rice and chicken broth and bring to a boil. Cover and reduce the heat and simmer 20 minutes or until the chicken is no longer pink in center.
3. Remove the skillet from the heat and stir in the Parmesan cheese and peas. Cover and let set 5 minutes.
Kitchen Adventures 14.1
During the summer, I try to look for light dishes for dinner. Heavy dishes are delicious, but when it's literally 110 degrees outside, cranking up the oven and making a casserole just doesn't sound appetizing.
Occasionally these light recipes come in unexpected forms. Take spaghetti. Normally spaghetti has a rich marinara sauce and can sit heavy in the stomach. When I found this particular spaghetti recipe, I was excited to try it out. It makes this traditional favorite a light and summery dish. The bacon is a nice touch, too, thought it can be left off for a vegetarian version. When I made it my boyfriend was a little wary, but after tasting it he was converted. I even shared the recipe right after making it with someone who had an excess of basil.
This recipe is from Every Day with Rachael Ray.
Summer Herb Spaghetti with Crumbled Bacon
Ingredients:
1 pound spaghetti
8 slices thick-cut bacon
1 c. flat-leaf parsley leaves
3/4 c. fresh basil leaves
5 T. olive oil
5 T. fresh lemon juice
1/4 c. finely chopped chives
Salt and pepper
1/2 c. grated Parmesan cheese
Directions:
1. In a large pot of boiling, salt water, cook the spaghetti according to package directions. Drain, reserving 1/2 cup pasta water, and transfer spaghetti to a large bowl.
2. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, about 8 to 10 minutes. Drain on paper towels when done. When cool enough to handle, crumble into large pieces.
3. While the pasta and bacon are cooking, puree 1/2 c up parsley, 1/2 cup basil, olive oil, lemon juice and 2 tablespoons chives in a blender or food processor. Season with salt and pepper.
4. Add the herb oil, Parmesan cheese and reserved 1/2 cup pasta water to the pasta and toss. Chop the remaining 12 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon and remaining 2 tablespoon chives. Season with salt and pepper to taste.
Occasionally these light recipes come in unexpected forms. Take spaghetti. Normally spaghetti has a rich marinara sauce and can sit heavy in the stomach. When I found this particular spaghetti recipe, I was excited to try it out. It makes this traditional favorite a light and summery dish. The bacon is a nice touch, too, thought it can be left off for a vegetarian version. When I made it my boyfriend was a little wary, but after tasting it he was converted. I even shared the recipe right after making it with someone who had an excess of basil.
This recipe is from Every Day with Rachael Ray.
Summer Herb Spaghetti with Crumbled Bacon
Ingredients:
1 pound spaghetti
8 slices thick-cut bacon
1 c. flat-leaf parsley leaves
3/4 c. fresh basil leaves
5 T. olive oil
5 T. fresh lemon juice
1/4 c. finely chopped chives
Salt and pepper
1/2 c. grated Parmesan cheese
Directions:
1. In a large pot of boiling, salt water, cook the spaghetti according to package directions. Drain, reserving 1/2 cup pasta water, and transfer spaghetti to a large bowl.
2. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, about 8 to 10 minutes. Drain on paper towels when done. When cool enough to handle, crumble into large pieces.
3. While the pasta and bacon are cooking, puree 1/2 c up parsley, 1/2 cup basil, olive oil, lemon juice and 2 tablespoons chives in a blender or food processor. Season with salt and pepper.
4. Add the herb oil, Parmesan cheese and reserved 1/2 cup pasta water to the pasta and toss. Chop the remaining 12 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon and remaining 2 tablespoon chives. Season with salt and pepper to taste.
Kitchen Adventures 13.2
When someone says "down home cooking," people can have different ideas. For me, it makes me think of casseroles, roast, potatoes, and veggies. Normally meat and veggies combined comes in the form of pot roast and veggies. However, I found a pie recipe, similar to a chicken pot pie, that is quite delicious.
This dish took some effort, mainly because I ended up with way too much food for my cooking dish. You really do need a deep pie dish or a skillet for this one. I ended up using my pie dish for part of it and baked the rest of the filling wrapped up in the remainder of the crust. That turned out pretty well, too, which just proves mistakes can be delicious.
This recipe is another one from Every Day with Rachael Ray.
Beef, Cheddar and Potato Pie
Ingredients:
2 lbs. ground beef'
2 carrots, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch cubes
2 stalks celery, cut into 1/4 inch cubes
1 large garlic clove, finely chopped
1 large baking potato, peeled and cut into 1/4-inch cubes
1/2 c. dark beer
8 ounces shredded Sharp cheddar cheese
Salt and pepper
2 sheets frozen puff pastry, thawed but cool
1 large egg yolk beaten with 1 T. butter
Directions:
1. Preheat the oven to 375 degrees. Combine the beef, carrots, onion, celery, garlic, and potato in a large skillet, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper, then let cool.
2. On a floured surface, roil 1 puff pastry sheet into a 12-inch round. Place this in a 10-inch ovenproof skillet or deep pie dish. Roll the remaining pastry into an 11-inch round. Using a slotted spoon, transfer the meat mixture into the skillet/pie dish. Lightly brush the edges of the crust with some egg wash, then place the second pastry sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
3. Place the pie on a baking sheet. Brush the top with the egg wash and cut an "X" in the top. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and bake for 45 minutes. Tent the pie with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes when done.
This dish took some effort, mainly because I ended up with way too much food for my cooking dish. You really do need a deep pie dish or a skillet for this one. I ended up using my pie dish for part of it and baked the rest of the filling wrapped up in the remainder of the crust. That turned out pretty well, too, which just proves mistakes can be delicious.
This recipe is another one from Every Day with Rachael Ray.
Beef, Cheddar and Potato Pie
Ingredients:
2 lbs. ground beef'
2 carrots, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch cubes
2 stalks celery, cut into 1/4 inch cubes
1 large garlic clove, finely chopped
1 large baking potato, peeled and cut into 1/4-inch cubes
1/2 c. dark beer
8 ounces shredded Sharp cheddar cheese
Salt and pepper
2 sheets frozen puff pastry, thawed but cool
1 large egg yolk beaten with 1 T. butter
Directions:
1. Preheat the oven to 375 degrees. Combine the beef, carrots, onion, celery, garlic, and potato in a large skillet, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper, then let cool.
2. On a floured surface, roil 1 puff pastry sheet into a 12-inch round. Place this in a 10-inch ovenproof skillet or deep pie dish. Roll the remaining pastry into an 11-inch round. Using a slotted spoon, transfer the meat mixture into the skillet/pie dish. Lightly brush the edges of the crust with some egg wash, then place the second pastry sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
3. Place the pie on a baking sheet. Brush the top with the egg wash and cut an "X" in the top. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and bake for 45 minutes. Tent the pie with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes when done.
Kitchen Adventures 13.1
Baby showers are usually a finger food affair. It's a time for snacking and light, small dishes. Several friends got together to have a shower for one of our fellow SLIS comrades who was expecting a baby girl. We kept the menu light as it was a lunchtime event. Her cake, done by a friend, was gorgeous! the food complimented the time together and was delicious as well. I made two dishes and friends made others so we could split the workload.
These two dishes were both very good. I especially liked the chicken tortellini salad. I went through quite a lot to make them, though. I should have used a different kind of tortellini (I used the frozen kind rather than the refrigerated kind) and I also busted a cutting board in the process. I never thought that would happen, but it sure did. I left my kitchen a disaster to get to the party on time and fortunately for me my wonderful boyfriend came over and cleaned my kitchen up for me. It was a challenge because it was a mess! Thank goodness he is not afraid of working in the kitchen.
I unfortunately do not have images of the dishes I made, but I will include an image of the gorgeous cake. Also, a friend sent these recipes to me so I am not sure where she got them.
Hot Artichoke Dip
Ingredients:
1 8 oz. can artichoke hearts, chopped and drained
1 c. grated Parmesan cheese
2 tsp. Dijon mustard
1 c. mayo
Garlic powder to taste
Directions:
Mix all ingredients together and bake at 350 degrees for 30 minutes in a lightly greased small casserole dish.
Chicken Tortellini Salad
Ingredients:
2 9 oz. packages refrigerated cheese-filled tortellini
1/2 c. olive oil
1/2 c. grated Parmesan cheese
1/4 c. fresh lemon juice
2 garlic cloves
1 tsp. Worcestershire sauce
2 c. chopped cooked chicken
1 c. frozen sweet peas, thawed
1/2 c. thinly sliced green onions
1/2 c. chopped fresh flat-leaf parsley
Salt and pepper to taste
Directions:
Prepare tortellini according to package directions. Process olive oil, Parmesan cheese, lemon juice garlic cloves and Worcestershire sauce in a blender or food processor. Toss olive oil mixture with tortellini, chicken, and remaining ingredients in a medium bowl and serve.
Here is a picture of the cake for little Maelia.
These two dishes were both very good. I especially liked the chicken tortellini salad. I went through quite a lot to make them, though. I should have used a different kind of tortellini (I used the frozen kind rather than the refrigerated kind) and I also busted a cutting board in the process. I never thought that would happen, but it sure did. I left my kitchen a disaster to get to the party on time and fortunately for me my wonderful boyfriend came over and cleaned my kitchen up for me. It was a challenge because it was a mess! Thank goodness he is not afraid of working in the kitchen.
I unfortunately do not have images of the dishes I made, but I will include an image of the gorgeous cake. Also, a friend sent these recipes to me so I am not sure where she got them.
Hot Artichoke Dip
Ingredients:
1 8 oz. can artichoke hearts, chopped and drained
1 c. grated Parmesan cheese
2 tsp. Dijon mustard
1 c. mayo
Garlic powder to taste
Directions:
Mix all ingredients together and bake at 350 degrees for 30 minutes in a lightly greased small casserole dish.
Chicken Tortellini Salad
Ingredients:
2 9 oz. packages refrigerated cheese-filled tortellini
1/2 c. olive oil
1/2 c. grated Parmesan cheese
1/4 c. fresh lemon juice
2 garlic cloves
1 tsp. Worcestershire sauce
2 c. chopped cooked chicken
1 c. frozen sweet peas, thawed
1/2 c. thinly sliced green onions
1/2 c. chopped fresh flat-leaf parsley
Salt and pepper to taste
Directions:
Prepare tortellini according to package directions. Process olive oil, Parmesan cheese, lemon juice garlic cloves and Worcestershire sauce in a blender or food processor. Toss olive oil mixture with tortellini, chicken, and remaining ingredients in a medium bowl and serve.
Here is a picture of the cake for little Maelia.
Kitchen Adventures 12.6
"It tastes like chicken." We've all heard this before. The trick is to make chicken NOT taste like chicken. I'm always looking for different types of chicken recipes to mix it up so I'm not eating the same chicken thing over and over again.
This is a pretty good chicken recipe. It uses a small number of spices, but it's just the right combination. The yogurt gives it a nice touch, too. It's an easy recipe to make, which also makes it more appealing. Remember to read the entire recipe as this will take longer than you anticipate since it has to refrigerate for 30 minutes. It's worth it, though!
This recipe is from Every Day with Rachael Ray.
Spiced Grilled Chicken
Ingredients:
One 6-ounce container plain yogurt
1 clove garlic, finely chopped
1 tsp. ground cumin
1/2 tsp. chili powder
Salt and pepper
4 large chicken breast halves on the bone (I used boneless and it worked fine.)
Directions:
1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 teaspoon each salt and pepper. Cut two slits in each chicken breast and add these to the yogurt mixture in the bag. Turn the bag and make sure the chicken breasts are thoroughly coated. Leave the chicken in the bag and refrigerate for 30 minutes.
2. Preheat the oven to 450 degrees. Place the chicken on a rack and over a rimmed baking sheet and roast until cooked through, about 30 minutes.
*Note: only roast on the rack if bone-in. If boneless, just cook on the baking sheet and check them at about 20 minutes.
This is a pretty good chicken recipe. It uses a small number of spices, but it's just the right combination. The yogurt gives it a nice touch, too. It's an easy recipe to make, which also makes it more appealing. Remember to read the entire recipe as this will take longer than you anticipate since it has to refrigerate for 30 minutes. It's worth it, though!
This recipe is from Every Day with Rachael Ray.
Spiced Grilled Chicken
Ingredients:
One 6-ounce container plain yogurt
1 clove garlic, finely chopped
1 tsp. ground cumin
1/2 tsp. chili powder
Salt and pepper
4 large chicken breast halves on the bone (I used boneless and it worked fine.)
Directions:
1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 teaspoon each salt and pepper. Cut two slits in each chicken breast and add these to the yogurt mixture in the bag. Turn the bag and make sure the chicken breasts are thoroughly coated. Leave the chicken in the bag and refrigerate for 30 minutes.
2. Preheat the oven to 450 degrees. Place the chicken on a rack and over a rimmed baking sheet and roast until cooked through, about 30 minutes.
*Note: only roast on the rack if bone-in. If boneless, just cook on the baking sheet and check them at about 20 minutes.
Kitchen Adventures 12.5
I'm back! After a long respite due to a very busy autumn, I am catching up on my very large backlog of recipes while on break. The perks of working at a university just keep going. :)
This first recipe is one I made for a work birthday party. I have had this recipe since my time at Pitt, about five years ago now. Time flies! I never had problems with this recipe while in Pitt, but for some reason every time I have made it in Norman the middle sinks down after baking. I don't know if I'm overmixing or using bad baking powder, but regardless people even like that part of it.
This coffee cake is great for dessert or breakfast. Chocolate chips and cinnamon are a great combination! And remember, if you run out of sour cream you can always substitute plain yogurt. It works just as well and no one will know the difference!
Chocolate Chip Coffee Cake
Ingredients:
2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. sugar
1 tsp. cinnamon
1 stick butter at room temperature
2 eggs at room temperature
1 c. sour cream
1 tsp. vanilla extract
1 c. chocolate chips
Directions:
1. Preheat the oven to 350 degrees. Grease an 8"x8" square baking pan and set aside. In a medium bowl, mix the flour, baking p0wder, baking soda and salt. Combine 1/4 cup sugar and the cinnamon in a small bowl and set aside.
2. Beat the butter and remaining 1 cup sugar with an electric mixer until fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in the sour cream and vanilla. Fold in the flour mixture until combined and pour half the batter into the prepared pan. Sprinkle with half the cinnamon-sugar mixture and half the chocolate chips. Spoon the remaining batter into the pan and spread out, then top with the remaining cinnamon-sugar mixture and chocolate chips.
3. Bake until golden brown and a toothpick comes out clean, about 30-35 mintues.
*From Every Day with Rachael Ray.
This first recipe is one I made for a work birthday party. I have had this recipe since my time at Pitt, about five years ago now. Time flies! I never had problems with this recipe while in Pitt, but for some reason every time I have made it in Norman the middle sinks down after baking. I don't know if I'm overmixing or using bad baking powder, but regardless people even like that part of it.
This coffee cake is great for dessert or breakfast. Chocolate chips and cinnamon are a great combination! And remember, if you run out of sour cream you can always substitute plain yogurt. It works just as well and no one will know the difference!
Chocolate Chip Coffee Cake
Ingredients:
2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. sugar
1 tsp. cinnamon
1 stick butter at room temperature
2 eggs at room temperature
1 c. sour cream
1 tsp. vanilla extract
1 c. chocolate chips
Directions:
1. Preheat the oven to 350 degrees. Grease an 8"x8" square baking pan and set aside. In a medium bowl, mix the flour, baking p0wder, baking soda and salt. Combine 1/4 cup sugar and the cinnamon in a small bowl and set aside.
2. Beat the butter and remaining 1 cup sugar with an electric mixer until fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in the sour cream and vanilla. Fold in the flour mixture until combined and pour half the batter into the prepared pan. Sprinkle with half the cinnamon-sugar mixture and half the chocolate chips. Spoon the remaining batter into the pan and spread out, then top with the remaining cinnamon-sugar mixture and chocolate chips.
3. Bake until golden brown and a toothpick comes out clean, about 30-35 mintues.
*From Every Day with Rachael Ray.
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