From: No idea - on an old index card! There's not even a recipe name!
Ingredients:
2 tsp vegetable oil
1/2 onion, finely chopped
1 garlic clove, minced
1 Tbsp honey
2 Tbsp ketchup
2 Tbsp Worcestershire sauce
1 tsp mustard
1 tsp chili sauce
4 chicken wings
1 Tbsp flour
salt and pepper
Heat oven to 400 degrees. In a skillet, heat oil, add onions and garlic, cook for 5 minutes. Stir in honey, ketchup, Worcestershire, mustard and chili sauce. Cook for 1-2 minutes. Mix flour, salt and pepper. Turn chicken in that mixture, then brush on the cooked mixture. Cook in oven for 30 minutes.
What I did differently from the recipe:
I didn't have chili sauce on hand, so what I did was add chili powder to the flour mixture, and I threw in some brown sugar and vinegar with the sauce that was cooking on the stove. I ended up adding more ketchup, honey and Worcestershire during the cooking, because, YUM! Also, I used drumsticks because I had some in the freezer I needed to use.
What I'll do differently next time:
Nothing really, except I think this would be GREAT on wings instead of drumsticks because of the caramelization that happens during the cooking. It was fine on drumsticks but it would be finger-lickin' good on wings!
Verdict:
Thumbs up! Like I said, using this on wings would make it better, but the flavor was so good. This is a keeper for marinades!
Wednesday, February 29, 2012
Blueberry Upside-Down Cake
From: Taste of Home
Ingredients:
6 Tbsp butter, softened, divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups cake flour
1 1/2 tsp baking powder
1/2 cup milk
In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-inch baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. In a large mixing bowl, cream remaining butter; beat in sugar. Add egg and vanilla; mix well. Combine flour and baking powder; add to creamed mixture alternately with milk. Carefully pour over blueberries. Bake at 350 degrees for 40-45 minutes or until done. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.
What I did differently from this recipe:
Nothing.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! Oh, what a yummy and simple dessert! Great for using those blueberries I froze from last summer! Now, I have made something very similar to this in the past. I don't remember what that recipe tasted like exactly (although I gave it a thumbs up too!) but I think I like the berries being on top instead of on the bottom of the cake. I highly recommend you try this recipe! Great for dessert and breakfast! :)
Ingredients:
6 Tbsp butter, softened, divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups cake flour
1 1/2 tsp baking powder
1/2 cup milk
In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-inch baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. In a large mixing bowl, cream remaining butter; beat in sugar. Add egg and vanilla; mix well. Combine flour and baking powder; add to creamed mixture alternately with milk. Carefully pour over blueberries. Bake at 350 degrees for 40-45 minutes or until done. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.
What I did differently from this recipe:
Nothing.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! Oh, what a yummy and simple dessert! Great for using those blueberries I froze from last summer! Now, I have made something very similar to this in the past. I don't remember what that recipe tasted like exactly (although I gave it a thumbs up too!) but I think I like the berries being on top instead of on the bottom of the cake. I highly recommend you try this recipe! Great for dessert and breakfast! :)
Thursday, February 23, 2012
Chocolatetown Special Cake
From: Great American Brand Names Cookbook
Ingredients:
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 tsp vanilla
2 eggs
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups buttermilk or sour milk
Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture.
Pour into three greased and floured 8-inch pans or two 9-inch pans. Bake at 350 degrees for 25-30 minutes for 8-inch pans or 35-40 minutes for 9-inch pans. Cool 10 minutes; remove from pans. Cool completely; frost as desired.
What I did differently from the recipe:
I didn't have enough shortening (I can't find my shortening in my pantry for some reason!!!) so I substituted some butter. I used one stick of butter and less than 1/3 cup of shortening. I made sour milk by pouring 4 teaspoons of vinegar in a cup and then enough milk in the same cup to equal 1 1/3 cups.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! Very simple recipe, should have everything on hand (where is my shortening!?) and delicious. Big hit around here!
Chocolatetown Special Cake
Ingredients:
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 tsp vanilla
2 eggs
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups buttermilk or sour milk
Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into three greased and floured 8-inch pans or two 9-inch pans. Bake at 350 degrees for 25-30 minutes for 8-inch pans or 35-40 minutes for 9-inch pans. Cool 10 minutes; remove from pans. Cool completely; frost as desired.
Ingredients:
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 tsp vanilla
2 eggs
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups buttermilk or sour milk
Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture.
Pour into three greased and floured 8-inch pans or two 9-inch pans. Bake at 350 degrees for 25-30 minutes for 8-inch pans or 35-40 minutes for 9-inch pans. Cool 10 minutes; remove from pans. Cool completely; frost as desired.
What I did differently from the recipe:
I didn't have enough shortening (I can't find my shortening in my pantry for some reason!!!) so I substituted some butter. I used one stick of butter and less than 1/3 cup of shortening. I made sour milk by pouring 4 teaspoons of vinegar in a cup and then enough milk in the same cup to equal 1 1/3 cups.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! Very simple recipe, should have everything on hand (where is my shortening!?) and delicious. Big hit around here!
Chocolatetown Special Cake
Ingredients:
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 tsp vanilla
2 eggs
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups buttermilk or sour milk
Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into three greased and floured 8-inch pans or two 9-inch pans. Bake at 350 degrees for 25-30 minutes for 8-inch pans or 35-40 minutes for 9-inch pans. Cool 10 minutes; remove from pans. Cool completely; frost as desired.
Tuesday, February 21, 2012
Chicken and Rice Soup
From: My Mom
Ingredients:
2-4 skinless chicken breasts
1 chicken bouillon cube
1/2 cup chopped celery, as well as a few minced leaves
1 medium onion, minced
1/4 cup chopped carrots
1 can chicken broth
1/2 cup rice
dash of garlic salt
dash of seasoned salt
1/4 tsp garlic powder
1/4 tsp onion powder
Place chicken, seasonings, and bouillon cube in saucepan with enough water to cover. Simmer for 20 minutes or until the chicken is done. Remove chicken, debone, and slice into small chunks. Return to broth. Add vegetables and chicken broth and as much water as needed to cover. Cook for 45 minutes to one hour. You can add more bouillon cubes and a hint of hot sauce for more flavor. About 15 minutes before ready to serve, add rice and water as needed. If you want a thicker soup, make a paste of 2-3 tablespoons cornstarch or flour and 1/2 cup of water. Stir the mixture until it has no lumps. Add gradually to the soup, stirring as you do so. Work up to the consistency you want.
What I did differently from the recipe:
I used boneless chicken breasts so I didn't have to debone them. I used just one bouillon cube but my mom uses more usually (2-3 I think). We both add more of all the vegetables than the recipe calls for.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! I love this soup when Mom makes it so I had to snag the recipe from her. It's such a comfort food, so delicious, and really simple. Highly recommend!!
(No pictures - it gets gone too fast!)
Ingredients:
2-4 skinless chicken breasts
1 chicken bouillon cube
1/2 cup chopped celery, as well as a few minced leaves
1 medium onion, minced
1/4 cup chopped carrots
1 can chicken broth
1/2 cup rice
dash of garlic salt
dash of seasoned salt
1/4 tsp garlic powder
1/4 tsp onion powder
Place chicken, seasonings, and bouillon cube in saucepan with enough water to cover. Simmer for 20 minutes or until the chicken is done. Remove chicken, debone, and slice into small chunks. Return to broth. Add vegetables and chicken broth and as much water as needed to cover. Cook for 45 minutes to one hour. You can add more bouillon cubes and a hint of hot sauce for more flavor. About 15 minutes before ready to serve, add rice and water as needed. If you want a thicker soup, make a paste of 2-3 tablespoons cornstarch or flour and 1/2 cup of water. Stir the mixture until it has no lumps. Add gradually to the soup, stirring as you do so. Work up to the consistency you want.
What I did differently from the recipe:
I used boneless chicken breasts so I didn't have to debone them. I used just one bouillon cube but my mom uses more usually (2-3 I think). We both add more of all the vegetables than the recipe calls for.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! I love this soup when Mom makes it so I had to snag the recipe from her. It's such a comfort food, so delicious, and really simple. Highly recommend!!
(No pictures - it gets gone too fast!)
Tuesday, February 14, 2012
Corn Sticks
From: Southern Living
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1 tsp salt
1 11-oz can sweet whole kernel corn, drained
2 tbsp minced red bell pepper
1/4 tsp ground red pepper
3/4 cup milk
1/2 cup egg substitute
2 egg whites
1 tbsp vegetable oil
Combine first 7 ingredients; make a well in the center. Stir together milk and next three ingredients. Add to flour mixture, stirring just until moistened.
Heat cast-iron corn stick pans in 450 degree oven 5 minutes or until hot. Remove pans from oven and coat with cooking spray. Spoon batter into hot pans. Bake at 450 for 15 minutes. Remove from pans immediately and cool slightly on wire racks.
What I did differently from the recipe:
I used one egg instead of the egg substitute/egg white mixture. And obviously I don't have a "corn stick pan" since I've never even heard of that. I simply substituted my faithful old cast-iron skillet. Worked perfectly.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up, although I'm the only one in my family who would eat these. Stephen doesn't like cornbread at all (although he tried it and said it wasn't bad), and my kids were too busy chowing down on the barbecue chicken I made to even taste this. I loved the sweetness and tangy flavor from the corn and bell pepper, but with the "comfort food" feeling of cornbread. Easy recipe, will make this again in the future!
Corn Sticks
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1 tsp salt
1 11-oz can sweet whole kernel corn, drained
2 tbsp minced red bell pepper
1/4 tsp ground red pepper
3/4 cup milk
1/2 cup egg substitute
2 egg whites
1 tbsp vegetable oil
Combine first 7 ingredients; make a well in the center. Stir together milk and next three ingredients. Add to flour mixture, stirring just until moistened.
Heat cast-iron corn stick pans in 450 degree oven 5 minutes or until hot. Remove pans from oven and coat with cooking spray. Spoon batter into hot pans. Bake at 450 for 15 minutes. Remove from pans immediately and cool slightly on wire racks.
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1 tsp salt
1 11-oz can sweet whole kernel corn, drained
2 tbsp minced red bell pepper
1/4 tsp ground red pepper
3/4 cup milk
1/2 cup egg substitute
2 egg whites
1 tbsp vegetable oil
Combine first 7 ingredients; make a well in the center. Stir together milk and next three ingredients. Add to flour mixture, stirring just until moistened.
Heat cast-iron corn stick pans in 450 degree oven 5 minutes or until hot. Remove pans from oven and coat with cooking spray. Spoon batter into hot pans. Bake at 450 for 15 minutes. Remove from pans immediately and cool slightly on wire racks.
What I did differently from the recipe:
I used one egg instead of the egg substitute/egg white mixture. And obviously I don't have a "corn stick pan" since I've never even heard of that. I simply substituted my faithful old cast-iron skillet. Worked perfectly.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up, although I'm the only one in my family who would eat these. Stephen doesn't like cornbread at all (although he tried it and said it wasn't bad), and my kids were too busy chowing down on the barbecue chicken I made to even taste this. I loved the sweetness and tangy flavor from the corn and bell pepper, but with the "comfort food" feeling of cornbread. Easy recipe, will make this again in the future!
Corn Sticks
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1 tsp salt
1 11-oz can sweet whole kernel corn, drained
2 tbsp minced red bell pepper
1/4 tsp ground red pepper
3/4 cup milk
1/2 cup egg substitute
2 egg whites
1 tbsp vegetable oil
Combine first 7 ingredients; make a well in the center. Stir together milk and next three ingredients. Add to flour mixture, stirring just until moistened.
Heat cast-iron corn stick pans in 450 degree oven 5 minutes or until hot. Remove pans from oven and coat with cooking spray. Spoon batter into hot pans. Bake at 450 for 15 minutes. Remove from pans immediately and cool slightly on wire racks.
Chocolate Cake Roll
From: "Creative Cook's Kitchen"
Ingredients:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 eggs, separated
1 cup granulated sugar, divided
confectioners' sugar (for sprinkling)
1 container whipped topping, thawed (for filling)
What I did differently from the recipe:
Nothing, except as you can see I added chocolate morsels to the whipped cream filling. :)
What I'll do differently next time:
I think instead of using sugar on the cloth (when you're rolling the cake the first time) you should use flour. The sugar made it stick more, which makes it not look as pretty. Doesn't matter because you end up covering it in confectioners' sugar, but the flour will help it not stick to your cloth so bad.
Verdict:
Thumbs up! I've had this recipe ever since Stephen and I got married and he's asked several times if I would make it. I was always terrified of the "cake roll" part until I started making pumpkin rolls. So for Valentine's Day this year I finally made it for him! :) It's very good, although I know Stephen will add chocolate frosting or chocolate syrup to it - nothing is chocolate-y enough for him! It's a very simple recipe, just a bit time-consuming waiting for it to cool in the roll form. So I do recommend it!
Chocolate Cake Roll
Ingredients:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 eggs, separated
1 cup granulated sugar, divided
confectioners' sugar (for sprinkling)
1 container whipped topping, thawed (for filling)
Preheat oven to 350 degrees. Line a jelly roll pan with waxed paper. Grease and flour the lined pan; tap out excess.
In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.
Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with the long side, tightly roll up cake with cloth. Transfer cake, seamside down, to a wire rack to cool. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.
Ingredients:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 eggs, separated
1 cup granulated sugar, divided
confectioners' sugar (for sprinkling)
1 container whipped topping, thawed (for filling)
Preheat oven to 350 degrees. Line a jelly roll pan with waxed paper. Grease and flour the lined pan; tap out excess.
In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well.
In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy.
In a small bowl, using clean beaters, beat egg whites on high until
foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry,
peaks form. Fold 1/3 beaten egg whites into egg yolk mixture.
Alternately fold in remaining whites and flour mixture. Pour batter in
pan; smooth top.
Bake until a toothpick inserted in center comes out clean, about 15 minutes.
Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with the long side, tightly roll up cake with cloth. Transfer cake, seamside down, to a wire rack to cool.
Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges.
Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.
What I did differently from the recipe:
Nothing, except as you can see I added chocolate morsels to the whipped cream filling. :)
What I'll do differently next time:
I think instead of using sugar on the cloth (when you're rolling the cake the first time) you should use flour. The sugar made it stick more, which makes it not look as pretty. Doesn't matter because you end up covering it in confectioners' sugar, but the flour will help it not stick to your cloth so bad.
Verdict:
Thumbs up! I've had this recipe ever since Stephen and I got married and he's asked several times if I would make it. I was always terrified of the "cake roll" part until I started making pumpkin rolls. So for Valentine's Day this year I finally made it for him! :) It's very good, although I know Stephen will add chocolate frosting or chocolate syrup to it - nothing is chocolate-y enough for him! It's a very simple recipe, just a bit time-consuming waiting for it to cool in the roll form. So I do recommend it!
Chocolate Cake Roll
Ingredients:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 eggs, separated
1 cup granulated sugar, divided
confectioners' sugar (for sprinkling)
1 container whipped topping, thawed (for filling)
Preheat oven to 350 degrees. Line a jelly roll pan with waxed paper. Grease and flour the lined pan; tap out excess.
In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.
Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with the long side, tightly roll up cake with cloth. Transfer cake, seamside down, to a wire rack to cool. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.
Monday, February 13, 2012
Coffee Cake Muffins
From:Taste of Home
Ingredients:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tsp ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
GLAZE:
1/2 cup confectioners' sugar
1 tbsp milk
1 tsp vanilla extract
Combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened.
Spoon one tablespoon of batter into paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. Bake at 400 degrees for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins.
What I did differently from the recipe:
I didn't have any pecans on hand so I left them out completely. This was supposed to make one dozen, but I only had enough batter for 9, and had to make almost twice as much of the brown sugar mixture as the recipe called for. I also only cooked them 18 minutes and probably could have done it a few minutes less than that.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! Oh, these are so good. The batter part is moist but the topping is crunchy, which is just how I love my coffee cake! Such an easy recipe to make, and very delicious. I'll definitely make these again in the future!
Coffee Cake Muffins
Ingredients:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tsp ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
GLAZE:
1/2 cup confectioners' sugar
1 tbsp milk
1 tsp vanilla extract
Combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Spoon one tablespoon of batter into paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. Bake at 400 degrees for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins.
Ingredients:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tsp ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
GLAZE:
1/2 cup confectioners' sugar
1 tbsp milk
1 tsp vanilla extract
Combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened.
Spoon one tablespoon of batter into paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. Bake at 400 degrees for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins.
What I did differently from the recipe:
I didn't have any pecans on hand so I left them out completely. This was supposed to make one dozen, but I only had enough batter for 9, and had to make almost twice as much of the brown sugar mixture as the recipe called for. I also only cooked them 18 minutes and probably could have done it a few minutes less than that.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! Oh, these are so good. The batter part is moist but the topping is crunchy, which is just how I love my coffee cake! Such an easy recipe to make, and very delicious. I'll definitely make these again in the future!
Coffee Cake Muffins
Ingredients:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tsp ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
GLAZE:
1/2 cup confectioners' sugar
1 tbsp milk
1 tsp vanilla extract
Combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Spoon one tablespoon of batter into paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. Bake at 400 degrees for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins.
Monday, February 6, 2012
Strawberry Oatmeal Bars
From: Here
Ingredients:
1 3/4 sticks butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cups oats
1 cup packed brown sugar
1 tsp baking powder
1/2 tsp salt
10-12 ounce jar of strawberry preserves
What I did differently from the recipe:
Ingredients:
1 3/4 sticks butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cups oats
1 cup packed brown sugar
1 tsp baking powder
1/2 tsp salt
10-12 ounce jar of strawberry preserves
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan. Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
What I did differently from the recipe:
First of all, I had to substitute the butter. We're on this awful, miserable, can't-stop-thinking-about-cheese dairy-free diet on doctor's orders. I actually had to go buy a butter alternative to cook with. Not as easy as it sounds. Turns out there's only one I could find - Fleischmann's. Just for future reference. Also, instead of strawberry preserves I used my homemade blackberry jam.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! Oh my goodness, I never watch television but I just happened to turn on the TV this weekend for some mind-numbing fun while the kids napped (Stephen was working) and lo and behold, one of my "I want to be like her when I grow up!" people has a TV show! I never knew this because I never watch TV. Yes, that's right, Pioneer Woman has her own show on the Food Network. And I shall now DVR it forever and ever. Anyway, this was a recipe on the episode I watched and I just absoutely had to make it. I can't stop eating it at this moment and it is so absolutely delicious. Highly recommend it!
Saturday, February 4, 2012
Salt and Vinegar Broiled Fingerling Potatoes
From: Here
Ingredients:
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness
2 cups white vinegar
Extra virgin olive oil
Kosher Salt
Pepper
In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes.
Then drain well and pat potatoes dry with paper towels. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.
What I did differently from the recipe:
I just used regular potatoes.
What I'll do differently next time:
I think I'd use a little less vinegar - I didn't really need that much and the flavor was just a tad overwhelming at first.
Verdict:
Thumbs up! I love making homemade chips but I never even thought to make salt and vinegar - one of my favorites. I'll be making these again for sure!
Ingredients:
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness
2 cups white vinegar
Extra virgin olive oil
Kosher Salt
Pepper
In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes.
Then drain well and pat potatoes dry with paper towels. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.
What I did differently from the recipe:
I just used regular potatoes.
What I'll do differently next time:
I think I'd use a little less vinegar - I didn't really need that much and the flavor was just a tad overwhelming at first.
Verdict:
Thumbs up! I love making homemade chips but I never even thought to make salt and vinegar - one of my favorites. I'll be making these again for sure!
Thursday, February 2, 2012
Caramel Apple Oatmeal Cookies
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
3/4 cup brown sugar
6 Tbsp unsalted butter, softened
2 tsp vanilla extract
1 egg
3/4 cup finely chopped dried apple slices
3/4 cup caramel bits or 16 small soft caramel candies, chopped
Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined.
Fold in apple and caramel bits. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake for 9 minutes. Cool on pans and then on wire racks.
What I did differently from the recipe:
I did use quick-cooking oats because that's all I had on hand. It didn't change any of the timings though. I also didn't use dried apple - no time!
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! Oh my goodness, these are delicious! They are sweet and gooey and just so yummy! This was such an easy recipe to throw together, so simple to make, and perfect for something last-minute or to feed a bunch of people at a party. I highly recommend it!
Caramel Apple Oatmeal Cookies
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
3/4 cup brown sugar
6 Tbsp unsalted butter, softened
2 tsp vanilla extract
1 egg
3/4 cup finely chopped dried apple slices
3/4 cup caramel bits or 16 small soft caramel candies, chopped
Preheat oven to 350 degrees. Add flour and next 4 ingredients in a bowl, stir well. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and caramel bits. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake for 9 minutes. Cool on pans and then on wire racks.
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