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.
Friday, December 30, 2011
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. :)
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