Category Archives: Dessert

Healthy Chocolate Bites

Recipe from Kellie Whiting

 

So, my hubs has had an alteration in his diet which leads to more healthy options for him…and as a result for the whole family.  This little sweet treat is literally THE PERFECT size, sweetness and ease!  I love it so much, I am probably eating more of them than he is…shhhh don’t tell.

 

It’s a SUPER DUPER easy recipe which is ALWAYS a plus for me!

 

Heaping 1/2 c almond butter (I use Peanut butter because it’s what I have on had and it’s cheaper)
1 Ripe Banana
1 Large Egg
3 TBSP Honey (agave or pure maple syrup would work as well)
Pinch of Salt
1/4 tsp Baking Soda
1 TBSP Pure Vanilla Extract
1/3 C cocoa powder
1/2 C mini Chocolate Chips

Pre-heat the oven to 400, put it all in a mixer and mix until well combines, then add chocolate chips, and scoop into mini muffin tin sprayed with non-stick spray, bake for 9-12 minutes depending on your over, cool in tin for a few minutes on rack before putting on a ganache. Ganache is easy, some chocolate chips warmed with cream.

 

****I omit the chocolate chips and ganache to make it even healthier.  I jut sprinkle a little powder sugar on the top and it’s perfect!!!

Tasty Eating!!!

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Old Fashioned Iced Oatmeal Cookies

From: Cooking Classy

These are my new obsession thanks to my friend Shannon.  She made them for a church function and now I can’t get enough.  You know the packed iced oatmeal cookies, I think it’s the “Grandma” brand???  Well, these are TEN TIMES BETTER!!!  I prefer no frosting because I’m weird, but they are so pretty with frosting and make the cookie complete.  Beware making these….you might not stop!

Ingredients

    • 1 1/2 cups old fashioned oats
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1 cup butter, softened (I used salted)
    • 3/4 cup granulated sugar
    • 3/4 cup light-brown sugar
    • 2 large eggs
    • 2 tsp vanilla extract
Icing
  • 2 cups powdered sugar
  • 3 Tbsp milk

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Directions

  • Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
  • In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 – 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.
  • Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 – 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.
  • In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.
  • Recipe Source: lightly adapted from Is This Really My Life? who adapted it from Novice Chef

Go to Cinnamon Rolls

Cassie Sorensen
Dough:
1 cup warm water
1 Tbl. yeast
1/4 cup sugar

Proof yeast.  Add to that:
1 tsp. salt
1 1/2 cups flour

Mix well.  Add to that:
1 egg
1/8 cup oil
1 1/2 more cups flour (add 1/2 cup at a time)

Raise 1/2 hour or until dough is doubled in size.  Roll out onto a lightly floured or oiled surface (I prefer oil or cooking spray).  Roll out into a 16×21 inch rectangle (I just eyeball this but roll it out as big as you can).

Filling:
1/3 cup butter, softened
1 cup brown sugar, packed
2 1/2 Tbl. cinnamon

In a small bowl, combine brown sugar and cinnamon.  Spread dough with butter and sprinkle evenly with sugar/cinnamon mixture (go all the way to the edges).  Roll up dough and cut into 12 rolls.  Place rolls in a lightly greased 9×13 pan, cover and let rise until nearly doubled.  Bake rolls at 375 for 12-15 minutes until edges are golden brown.

Frosting:
3 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt

Beat together frosting ingredients and spread on warm rolls.

***The dough recipe is also my regular roll recipe and that will make one 9×13 pan of 15 rolls.  Make the dough, let rise until doubled, form dough balls, place in greased pan and let rise again until doubled.  Bake at 375 12-18 minutes until golden brown and brush with melted butter.


Basic Yellow Cake

So I needed a good cake to make for my daughter’s birthday cake.  I haven’t found a good recipe that is good to frost until now!!  This cake was AMAZING!!  My husband, who only like chocolate cake has eaten it.  Super yummy and easy to work with when frosting, decorating and making cakes!
YELLOW CAKE
This recipe is a good all-purpose recipe. It is easy and fast to make. It does not have a real distinct flavor so it goes well with all icings and fillings. It has a nice even texture. It uses only basic ingredients which everyone has on their shelves.
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup butter
1 1/4 cups sugar
2/3 cup milk
1 teaspoon vanilla
3 eggs
Heat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In large bowl, combine flour, baking powder and salt; mix well Add all remainingcake ingredients. Beat at low speed for 30 seconds. Beat 3 minutes at high speed. Pour batter into greased and floured pans.
Bake at 350 degrees F. for 30 minutes or until toothpick inserted in center comes out clean.
For my 11×8 sheet pan, I bake it for 35 to 40 minutes


Thick and Chewy Chocolate Chip Cookies

From the episode: Cookie Jar Classics

My friend made these the other day and brought them over.   These were the best chocolate chip cookies I’ve had in a really, really, really long time.  She says the key is the melted butter.  Anyway, enjoy!!  I know I will 🙂

Makes 1 1/2 dozen 3-inch cookies

These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.

INGREDIENTS

2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly 1 cup brown sugar (light or dark), 7 ounces

1/2 cup granulated sugar (3 1/2 ounces)

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 – 2 cups chocolate chips or chunks (semi or bittersweet)

INSTRUCTIONS

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month— shaped or not.)

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

TECHNIQUE

http://www.americastestkitchen.com/recipes/print.php?docid=5769 Page 1 of 2Thick and Chewy Chocolate Chip Cookies :: America’s Test Kitchen :: Recipes 7/16/11 10:10 AM

TECHNIQUE

SHAPING THICK CHOCOLATE CHIP COOKIES

1. Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant 1/4 cup of dough into a smooth ball.

2. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves.

3. Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so that the jagged edge faces up.

4. Jam the halves back together into one ball so that the top surface remains jagged.


Honey Bran Muffins

From: thelazywifesguide.blogspot.com

We used to live in Utah where there was a Mimi’s Cafe, which is an ok restaurant.  The thing that I do LOVE LOVE LOVE is their Honey bran muffins.  I’ve been thinking about them for a long time and found a recipe so I figured might as well give it a try.  They were delicious!!
***

Honey Bran Muffin

Makes 12 regular sized muffins

dry ingredients:
1 cup flour
1 cup wheat bran  (I actually couldn’t find any wheat bran at the stores, so I did about a third of wheat flour, a third of wheat germ, and a third of ground flax seed).  I looked it up and you can use wheat germ or flax for a substitute.
4 tsp dry milk powder
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
“liquid” ingredients:
1/3 cup brown sugar (it called for dark, but all I had was light)
1/4 cup honey
2 Tbsp molasses
1/4 cup vegetable oil
1 egg
1/2 cup water
2 Tbsp grated orange zest (the orange flavor is a little overpowering, I’d probably reduce this to 1 Tablespoon or maybe even 2 teaspoons)

Glaze:
3 Tbsp sugar
3 Tbsp brown sugar, packed
3 Tbsp butter (very soft or slightly melted – I put this whole mixture on top of the fridge while I did the rest and it worked really well)
2 Tbsp honey
2 tsp water

Preheat oven to 350 degrees

Distribute about 1 Tbsp of the Glaze into 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (I did this just before I mixed the wet and dry ingredients so that the glaze was fairly liquid, and I just spread it evenly between all 12 tins rather than measure)
In a medium bowl mix all the dry ingredients.
In a separate bowl (I didn’t do this I just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the “liquid” ingredients.  Stir the liquids into the dry ingredients until just moistened.

Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little.
Immediately invert the baked muffins onto foil or wax paper to cool.

Bran is the hard outer layer of a grain.  Oat and rice bran are also available. Bran can be milled from any grain: rice, corn, wheat, oats, barley and millet (rice bran comes from the layer that is removed when brown rice becomes white rice).

Bran is REALLY good for you.  Not only does it contain a great amount of dietary fiber, but also essential fatty acids, starch, protein, vitamins and minerals!  Also, it’s very filling.


Blueberry Scones

Recipe from Annie-eats.com

My friend made these for book club and they have been a favorite ever since.  I seriously crave them.  They are best served with lemon curd which I buy mine from Trader Joes.  This recipe is easy but has a lot of steps so be prepared but definitely worth it and very doable.  mmmm…i’m thinking of them right now.

Ingredients:
8 tbsp. (1 stick) unsalted butter, frozen whole
1½ cups (7½ oz.) fresh blueberries
½ cup whole milk
½ cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
½ cup sugar, plus extra for sprinkling
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest
2 tbsp. unsalted butter, melted

Directions: 
Adjust an oven rack to middle position and preheat to 425˚ F.  Grate the frozen butter on the holes of a large box grater.  (I like to use my food processor for this – fast and easy.)  Place the blueberries in the freezer until needed.

Whisk together the milk and sour cream in a medium bowl; refrigerate until needed.  Combine the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl.  Whisk to combine.  Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.

Add the milk mixture to the dry ingredients and fold with a spatula just until combined.  Transfer the dough to a generously floured work surface.  Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.  Add small amounts of flour as needed to prevent sticking.

Roll the dough into a 12-inch square.  Fold the dough into thirds like a business letter (a dough scraper really helps with these steps).  Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.  Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.

Return the dough to the floured work surface and roll into an approximately 12-inch square again.  Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.  Using a dough scraper, roll the dough up to form a tight log.  Lay the log seam side down and press the the log into a 12 by 4-inch rectangle.  Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.  Transfer to a parchment lined baking sheet.

Brush the tops of the scones with melted butter and sprinkle lightly with sugar.  (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.)  Bake until the tops and bottoms are golden brown, 18-25 minutes.  Transfer to a wire rack and let cool at least 10 minutes before serving.