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Thursday, August 21, 2014

♥ Dilly Egg Salad Sandwiches ♥

7 hard boiled eggs, chilled
1/4 cup real mayonnaise
2 teaspoons yellow mustard
1/4 cup fresh dill and chives, chopped fine
10 sweet pickle chips, chopped
1 Tablespoon sweet pickle juice
1 Tablespoon sugar
salt and pepper to taste

this delicious recipe & photo are from: ChinDeep.com !

Wednesday, December 4, 2013

♥ Almond Macaroon Brownie Bars ♥

Ingredients:
  1. Brownies
  2. 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
  3. Water, vegetable oil and eggs called for on brownie mix box (for cakelike brownies)
  4. Filling
  5. 3 cups flaked coconut
  6. 1 cup slivered almonds, toasted
  7. 1/4 teaspoon almond extract
  8. 1 can (14 oz) sweetened condensed milk (not evaporated)
  9. Drizzle
  10. 1/2 cup semisweet chocolate chips
  11. 1/2 teaspoon vegetable oil
Instructions:
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on brownie mix box for cakelike brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
  2. Meanwhile, in large bowl, mix filling ingredients. Remove brownies from oven. Carefully spoon and spread filling evenly over brownies. Bake 15 minutes longer (filling will not brown). Cool completely, about 1 hour.
  3. In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil on High 30 to 40 seconds, stirring every 10 seconds, until chips are melted. Spoon into resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle chocolate over filling. For bars, cut 8 rows by 6 rows.

Sunday, December 1, 2013

♥ Gramma's Chocolate Chess Pie ♥

Ingredients:
1 pie crust
1/2 cup butter, melted (1 stick)
2 1oz squares unsweetened chocolate baking squares
1 5oz can evaporated milk (2/3 cup)
2 large eggs
1 tablespoon vanilla
1 1/2 cup granulated sugar
3 tablespoon all purpose flour
1/8 teaspoon salt

option pecan topping:
1 1/2 cup pecan halves and pieces
2/3 cup firmly packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon vanilla


Directions:
1. Preheat oven to 35
2. Melt butter and chocolate squares in 30 second intervals in microwave safe bowl.  Stir after each 30 seconds until smooth.
3. Whisk evaporated milk, eggs, and vanilla together. Add to chocolate mixture.
4. Stir together granulated sugar, flour, and salt, then add to chocolate mixture whisking until smooth.
5. Press pie shell into 9" pie plate.  Prick bottom with form.
6. Pour filling into pie shell and bake for 45 minutes (maybe 50 depending on your oven).

For pecan topping:
1. Bake pie for only 40 minutes.  Remove from oven.
2. Stir together pecans, light brown sugar, corn syrup and 1 teaspoon vanilla. Sprinkle over pie. 
3. Bake an additional 10 minutes.

Let cool at least one hour before serving. Top with whipped cream.
0 degrees.

~~puttingonthegrits.com~~

Saturday, November 30, 2013

♥ Peanut Butter Cake ♥

Ingredients
  • For the Frosting:
  • 1 cup natural, unsweetened peanut butter
  • ½ cup unsalted butter, softened
  • 3 cups powdered (confectioner’s) sugar
  • up to ½ cup heavy cream
  • For the Cake:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • ⅓ cup natural, unsweetened peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.
  4. Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
  5. Grease a 9X3 inch round baking pan (I use Magic Line pans)
  6. Pour the batter into the pan.
  7. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry).
  8. Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
  9. In the meantime, to make the frosting, place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until a smooth and spreadable consistency is reached.
  10. Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.
Notes
To cut back on calories (and save yourself some work), bake the cake in a 9X13 square cake pan as a sheet cake and make half the amount of frosting to go on top. Also, for a more moist and goopey version, prepare the sheet cake. In a small saucepan bring ¼ cup honey, ¼ cup brown sugar and 2 tablespoons of butter to a boil. Remove from heat. Poke some holes throughout the sheet cake and drizzle the honey glaze evenly over it. Allow to cool completely and then frost (remember, half the recipe amount for the frosting). Note, I haven’t actually tried this version, merely conceptualized it in my mind, but I think it would work ;) Note: For chocolate frosting, add a couple of tablespoons of good quality cocoa powder.
*Variation: Add Nutella to the frosting
*Another variation: Pour some chocolate ganache over it for ultra decadence!
 
~~daringgourmet.com~~

Friday, November 29, 2013

♥ Lemon Blackberry Cake ♥


Ingredients:
3 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1 cup(s) butter, softened
2 1/2 cup(s) sugar
5 eggs
1 teaspoon(s) vanilla extract
1/4 cup(s) lemon juice
2 tablespoon(s) lemon juice
3/4 cup(s) buttermilk
Blackberry-Cassis Jam
Lemon Buttercream frosting


Directions
1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda and set aside. In a large bowl using a mixer set at medium speed, cream butter and sugar until light and fluffy. Add the eggs, one at a time, blending each thoroughly before adding the next. Scrape down sides and beat in vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk and ending with the dry ingredients.

2. Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted in the center of each cake layer comes out clean -- 20 to 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.

3. Frost the cake: Use a serrated knife to trim the cake layers to make them level, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer on top. Use a pastry bag or a plastic zip-top bag with a corner cut off to pipe a 1/2-inch-thick ring of Lemon Buttercream around the edge of the cake layer. Spread 1 1/2 cups Blackberry-Cassis Jam inside the buttercream ring and top with the second layer. Place 1 cup of Lemon Buttercream on top of the cake and cover the entire cake with a thin coating of icing. Chill for at least 1 hour. Remove cake from refrigerator and frost with remaining icing. Remove paper strips and serve at room temperature. Store refrigerated for up to 4 days.

Blackberry-Cassis Jam
5 cup(s) fresh or frozen blackberries
1 cup(s) cassis
2 tablespoon(s) cassis
1/2 cup(s) sugar
2 tablespoon(s) fresh lemon juice
1 tablespoon(s) lemon zest
2 tablespoon(s) cornstarch

Directions:
1. Make the jam: In a medium nonreactive saucepan, combine blackberries, 1 cup cassis, sugar, lemon juice, and lemon zest and cook over medium-low heat until berries begin to soften -- about 10 minutes.

2. Use a slotted spoon to remove only the berries. Place them in a medium bowl, lightly mash them, and strain the resulting liquid back into the saucepan. Set the strained berries aside. Dissolve the cornstarch in the remaining 2 tablespoons of cassis and stir the mixture into the hot berry juice.

3. Bring the liquid to a boil, reduce heat to medium low, and cook, stirring often to avoid burning, until the liquid thickens and is reduced to half its original volume -- about 2 cups.

4. Stir the reserved blackberries into the liquid. Remove from heat and cool completely.

Lemon Buttercream:
Ingredients:
1/2 cup(s) (about 3 large eggs) egg whites
1 cup(s) granulated sugar

1 pound(s) unsalted butter, cut into 1/2-inch pieces
1 tablespoon(s) finely grated lemon zest
1 tablespoon(s) fresh lemon juice

Directions:
1. Make the frosting: In a large stainless-steel bowl placed over a pot filled with 1 inch of simmering water, place the egg whites and sugar. Use a whisk to beat the mixture until it is very hot to the touch (about 160 degrees F). Remove from heat and, using a mixer set on high speed, immediately begin whipping the mixture until it is cool, thick, and glossy and has tripled in volume -- about 5 minutes. Reduce mixer speed to medium and add the butter -- about a quarter cup at a time -- allowing 5 to 10 seconds in between each addition. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.
 
~~from: countryliving.com~~

Tuesday, November 26, 2013

♥ Gluten-Free Pumpkin Fudge ♥

Ingredients
  • 1 c. pumpkin puree (I’ve also used butternut squash puree with great results!)
  • 4 T. coconut oil, melted
  • 6 Medjool dates
  • 1 t. pie spice
  • ¼ t. sea salt
  • 1-2 T. water
Instructions
  1. Process the dates until a paste forms.
  2. Add in the remaining ingredients and process until well combined.
  3. Only add water as needed to make it spreadable.
  4. Scrape the batter into a small glass dish (I used a 7 x 5 inch Pyrex dish).
  5. Freeze until hardened.
  6. Cut and enjoy!
Makes 12 pieces.

~~oatmealwithafork.com~~

Monday, November 25, 2013

♥ 'Mounds Bar’ Chocolate Coconut Cake♥

  • 1 cup boiling-hot water
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup whole milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • Rounded 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 cups packed dark brown sugar
  • 4 large eggs at room temperature for 30 minutes

Make cake layers:
Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess. 

Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
Whisk together flour, baking soda, and salt in another bowl. 

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled). 

Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely. 


Coconut Vanilla Frosting
2 sticks unsalted butter, room temp
1 can coconut milk, reduced until thickened (use 1/3 cup)
2 1/2 cups powdered sugar
2 teaspoons vanilla
pinch of salt
1 3/4 cups sweetened coconut flakes
 Assemble the cake:
(1) Blend butter, sugar, coconut milk, vanilla and salt with an electric mixer until smooth.  Add more milk if too thick to taste.
(2) Frost bottom layer of cake, adding 1/2 cup of coconut flakes spread evenly on top.  Then add top layer.
(3) Frost top layer and sides of cake.  Sprinkle remaining coconut flakes on top and along sides.
  ~~peanutbuttermilk.wordpress.com~~
 

Sunday, November 24, 2013

♥ Browned Butter Pecan Pie ♥

~~Recipe from BettyCrocker.com~~

Nothing beats a homemade pecan pie at the holidays! I haven't made one in years, but this might just be the year for another one.


Ingredients

1/2 cup butter (do not use margarine)
1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla bean paste or vanilla
1/4 teaspoon salt
4 eggs, beaten
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 1/4 cups pecan halves 
 
Directions
  • In 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes, stirring often, until butter stops foaming and browned bits form at bottom of pan. Stir in sugar and corn syrup. Cook over low heat 15 to 18 minutes, stirring frequently, until sugar is dissolved. Cool 1 hour. Add vanilla bean paste, salt and eggs; beat with wire whisk until well blended. 
  • 2 Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour filling into crust-lined plate. Arrange pecan halves in concentric circles on top of filling. With fork, gently press pecans into filling to glaze, keeping pecans in circular pattern.
  • 3 Bake 50 to 55 minutes or until filling is set and crust is golden brown. Cover crust edge with strips of foil after 40 minutes to prevent excessive browning. Cool completely on cooling rack, 3 to 4 hours, before slicing.
  •  Makes 1 pie. 

Friday, November 22, 2013

♥ Gluten-Free: Fudge Brownies ♥

Ingredients:



(makes one 8×8 pan)

1/3 C white rice flour (or your favorite gluten free all purpose flour.
 1/3 C white sugar
1/3 C brown sugar
1/4 C cornstarch
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 C unsweetened applesauce
1/4 C oil
1 tsp vanilla extract
optional: 1/3 C dairy-free chocolate chips (I love Enjoy Life Foods Semi-Sweet Chocolate Chips)

Directions:
Preheat oven to 350 F and grease an 8×8 inch square baking dish. In a medium size bowl, mix together the rice flour, cornstarch, sugars, cocoa powder, baking soda, and salt, making sure to get rid of any lumps.

Now add the applesauce, oil, and vanilla and stir until thoroughly combined. Stir in the chocolate chips then spread batter in the prepared pan. Bake for about 30 minutes or so…I like them a little under cooked and gooey :) Let cool before cutting.

~~imperrfections.wordpress.com~~

Thursday, November 21, 2013

♥ Butterfinger Cake ♥

Ingredients:
1 box yellow cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed



Directions:
Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.

Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.

Tip: I like to freeze the butterfingers and crush them right in the wrapper.

~~PlainChicken.com~~

Tuesday, November 19, 2013

♥ Banana Pecan Cake with Caramel Frosting ♥

original recipe from from Food.com          
Ingredients
1 cup toasted pecan pieces (my addition)
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
  
Directions
Preheat oven to 275°.

Grease and flour a 9 x 13 pan.

In a small bowl, mix mashed banana with the lemon juice; set aside. 
In a medium bowl, mix flour, baking soda and salt; set aside.

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.

Stir in banana mixture and ( toasted pecan pieces if using )

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. 
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
Caramel Frosting
(from Paula Deen)
Ingredients
1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar

Directions
Melt butter in small saucepan. Add brown sugar and 1/3 cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove from heat and add vanilla. Transfer to a large bowl.

Using a handheld electric mixer, beat in confectioners' sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right.

~~bunnysovencom.blogspot.com~~