Monday, February 16, 2015

Chocolate Bundt Cake with Cream Cheese Frosting


There is just something so delicious about a deep, dark chocolate cake with creamy cream cheese frosting! Here is my version taken from this chocolate cake recipe (P.S. its the best, ever!). It definitely deserves its own post! My favorite way to enjoy this cake is when it is super cold right out of the fridge.  It makes it extra dense and moist!

Chocolate Bundt Cake

2 cups (250 g) cake flour
1 t (6 g) salt
2 t (10 g) baking soda
1 t (5 g) baking powder
3/4 cup (69g) unsweetened cocoa
2 cups (400 g) sugar
3/4 cup (180 ml) vegetable oil (I used avocado oil, it is healthier and you can't tell at all)
1 cup (240 ml) hot coffee (I am not a coffee drinker so I used Choffy.  It is roasted cocoa beans, seriously amazing stuff!)
1/2 cup (120 ml) buttermilk
1/4 cup (60 ml) cream
1/4 cup (60 ml) milk
2 large eggs
1 1/2 t vanilla bean paste

Preheat oven to 325.  Spray a Bundt pan with cooking spray and lightly flour.
Sift together flour, salt, baking soda, baking powder, cocoa, and sugar in a large mixing bowl.
Add the *hot coffee or Choffy, oil, milk, cream and buttermilk and beat for 2 minutes.
Scrape down the sides of the bowl and add the vanilla and eggs. Beat for 2 more minutes. It will be very liquid-y.
Pour batter into prepared pan. Bake for about 45-55 minutes.  The cake is ready when the cake springs back when lightly touched or when a toothpick comes out clean.
Let the cake cool for about 10 minutes in the pan.  Loosen the sides and remove to a cooling rack. Cool completely. Frost as desired.

Cream Cheese Frosting

1- 8oz package cream cheese
1/2 cup butter (at room temperature)
1 t vanilla
4-5 cups powdered sugar

Mix together cream cheese and butter until smooth.  Add vanilla and enough powdered sugar to desired spreading consistency.  I like mine thick so I can pipe it on.

Sunday, February 15, 2015

Glazed Donut Hole Mini Muffins


Love these mini muffin donut holes!  They are so delish! Here is where I found the recipe.  Talk about easy and fast! I did change the recipe a little, here is what I did…

Glazed Donut Hole Mini Muffins
(makes 24 mini muffins)

1/2 cup sugar
1/4 cup butter, melted
1/2 cup milk
1 t baking powder
1 cup flour

Maple Glaze
1 cup powdered sugar
2 T real maple syrup (I didn't have any so I used 2 t maple flavoring)
1-2 T milk

Preheat oven to 375. Grease 24 mini muffin cups. Mix together the melted butter and sugar. Stir in the milk, then add the baking powder and flour and stir until just combined.  Fill the prepared muffin cups equally.  Bake for 15-20 or until the tops a lightly golden.  Cool and drizzle with maple glaze.

Glaze:
Whisk together the 3 ingredients for the glaze until smooth and desired consistency is reached.

Thursday, February 12, 2015

Mozzarella Stuffed Chicken Meatballs


In the never ending quest to make something new for dinner, I occasionally come across a recipe that everyone in my family likes.  Ok, lets be honest, it rarely happens that EVERYONE in my family likes what I make for dinner but when it does happen it definitely becomes blog worthy!  So here you go, a recipe EVERYONE in my family likes!  Hooray for me! Here is where I found the recipe, I changed it a bit.

Mozzarella Stuffed Chicken Meatballs
(makes about 20 meatballs)

1 cup panko bread crumbs
1/2 cup fresh grated Parmesan cheese
1 T butter, melted
1 egg
1 pound ground chicken
1/2 cup diced red bell pepper
1/2 cup diced onion
2 cloves garlic, minced
1 T dried oregano
2 t dried basil
salt and pepper
20 small mozzarella cubes (I cut string cheese into 4 or 5 chunks)

Preheat oven to 400.  In a small bowl, combine panko, butter and 1/2 of the Parmesan cheese.  Mix until evenly coated with the butter and set aside.

In a large bowl, lightly beat the egg.  Add the chicken, red bell pepper, onion, garlic, oregano, basil, the other half of the parmesan cheese, and salt and pepper.  Mix well with your hands.  Lightly coat a mini muffin pan with cooking spray.  Place a couple of Tablespoons of chicken mixture into each well.  Place a chunk of mozzarella into the center of each and press down slightly and then cover with the chicken mixture.  Sprinkle the top of each chicken mound with the panko/parmesan mixture lightly pressing it into the meat.  Bake for 25-30 minutes until the panko is lightly browned and the chicken is cooked through.  Let it rest for 5 minutes after taking out of the oven.  Serve with noodles and your favorite marinara sauce.

*These would be great served with just marinara as an appetizer


Friday, November 14, 2014

Oreo Rice Krispie Treats


We like to have "snuggle nights" with our boys.  They get to stay up late and watch something fun or play games as a family.  It is a HUGE deal in our house and they will do almost anything to not miss out on these special nights!  Of course there are treats involved! It is usually some sort of milk shake, but when there is no ice cream in the freezer, you have to think quick!  I knew I had the stuff for Rice Krispie Treats but was in the mood for something a little more.  So, I added Oreos! Such a fun twist to an already quick and easy treat! They were a big hit with the "snuggle night" boys!

Oreo Rice Krispie Treats

4 T butter
5 1/2 cups mini marshmallows
5 cups Rice Krispie cereal
20 oreos, crushed
1 t vanilla

Grease a 9x13 pan and set aside. In a large bowl, combine Rice Krispies and crushed Oreos (I just smashed them in a large baggie). Set aside. Melt the butter and marshmallows in a large pan over medium heat, stirring constantly. Once the marshmallows are melted and the mixture is smooth, add vanilla and stir to combine.  Add the Rice Krispies and crushed Oreos to the melted marshmallow mixture.  Stir until evenly combined.  Press into prepared pan and let them cool and set.

Thursday, August 28, 2014

Perfect Dinner Rolls


I am a little embarrassed at how many bread/roll recipes I have on here!  But lets be honest, I have a love affair with bread and LOVE trying new recipes.  Every couple of weeks I get an urge to try a new recipe and when I find a good one I just have to share!  These beauties are the perfect dinner roll, not too sweet, puff up perfectly and have a light, fluffy, buttery texture.  Pure heaven! I got the recipe here.

Perfect Dinner Rolls
(15 rolls)

1/4 cup lukewarm water
1 cup warm milk
1 T melted butter, plus one more T for brushing on the tops of the rolls
2 eggs
2 T sugar
1 1/2 t salt
 2 1/4 t yeast
4 1/2 cups flour

Combine the water, milk, butter, eggs, sugar, salt and yeast in the bowl of a mixer.  Add 2 cups of the flour and mix until smooth.  Add the remaining flour 1 cup at a time.  Mix until the dough forms a smooth ball.  You may not need all the flour.  Continue mixing the dough for 4-5 minutes.  The dough should feel elastic and slightly sticky.

Place the dough in a clean bowl sprayed with cooking spray.  Cover and let it rise until it has doubled about 45 minutes to 1 hour.

Spray a 9x13 inch pan with cooking spray.  Gently deflate the dough and divide into 15 equal parts.  Shape the dough and place into the prepared pan.  Brush the tops with melted butter.  Cover the rolls and let them rise for about 30 minutes or until they are double in size.

Preheat oven to 375.  Bake the rolls for 15 to 20 minutes or until they are golden brown.

Monday, August 25, 2014

Herbed Sliced Potatoes


We harvested about 60 pounds of potatoes from our garden this year!  So I am always looking for new ways to cook up these beauties!  I found this recipe here and LOVED that I got to use fresh herbs from my garden to season them! They were so easy, beautiful and delicious!  They will be gracing our table time and again!

Herbed Sliced Potatoes

4 large potatoes or 6 smaller ones
4 T butter (about 1 T per potato)
1 t course sea salt
2-3 T chopped, fresh herbs (I used thyme, basil, rosemary, and flat leaf parsley)
1/4 cup fresh grated parmesan, I used asiago, romano and parmesan mix

Preheat the oven to 400.  Wash potatoes and peel if desired (I used Yukon Gold, very thin skin, and left the skin on). Place each potato between two wooden spoons and slice until you hit the spoons.  This will cause the potato to be sliced but still hold together on the bottom.  Mix the herbs into the melted butter and brush onto the sliced potatoes making sure to get the butter and herbs between the slices.  Sprinkle with the sea salt.  Bake for 45 minutes.  Once or twice while cooking, spoon the butter that has dripped off back onto the potatoes. Sprinkle the potatoes with the grated cheese and put back in the oven for about 10 minutes or until the potatoes are soft and the cheese is melted.

Saturday, August 23, 2014

Peach Cobbler Muffins with Vanilla Bean Glaze


Peach season is one of my favorite times of year! Late summer, not quite fall, last Saturday before school starts time of year.  I used this muffin base with chocolate chips and kept thinking to myself, this is all wrong!  It needs peaches, not chocolate chips!  So a couple of days later I added fresh diced peaches and vanilla bean glaze.  And like magic, these muffins were born!  They will made as many times as possible during this most delicious season!  Happy going back to school!

Peach Cobbler Muffins with Vanilla Bean Glaze
(12 muffins)

2 cups flour
1/3 cup white sugar
1/3 cup brown sugar
2 t baking powder
1/2 t salt
2/3 cup buttermilk
1/4 cup butter, melted and cooled
1/4 cup coconut oil
2 eggs
2 t vanilla
1 large peach (or two small ones) peeled and diced small

Vanilla Bean Glaze

1 cup powdered sugar
2 T milk
1/2 t vanilla bean paste (you can use vanilla extract too)

For the muffins:

Preheat the oven to 400.  Grease muffin pan or use liners.
In a large bowl, mix together flour, sugars, baking powder and salt.  Set aside.
In a smaller bowl, whisk together buttermilk, eggs, melted butter, coconut oil and vanilla bean paste.  I add the coconut oil to the warm butter and stir them together to melt the coconut oil.  
Add wet ingredients to the dry and mix until almost all the flour is absorbed.  Add the diced peaches and gently fold them in until they are incorporated and the flour is all absorbed.  Spoon the batter into the prepared muffin pan. Bake for 15 minutes or until a toothpick inserted comes out clean and the edges are golden brown.  While the muffins are cooking make the glaze.  

For the Glaze:

Place all the glaze ingredients into a bowl and whisk until smooth.  While the muffins are still hot, drizzle glaze over the muffins.  Let them cool for 5-10 minutes.  Serve warm!

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