Wednesday, May 25, 2011
Heather's baby shower
I have finally posted the recipes from Heather's baby shower. The banana bread recipe I got from my mom (I have no idea where she got it). The lemon blossoms I got from a family friend who got it from Paula Deen (foodnetwork.com)- so if you search it you can even find a video on it. The poppy seed and 2 fruit dips I got from the cookbook Our Best Bites. Just letting everyone know! I hope you find these all as yummy as I do!
Caramel Toffee Fruit Dip
WARNING WARNING: You will become addicted and will not want to share!! Promise!
1 (8 oz) pkg cream cheese, softened
3/4 cup brown sugar
1 teaspoon vanilla ( you can add more to taste)
Toffee bits
Combine cream cheese, brown sugar and vanilla. Add desired amount of toffee bits! Enjoy!
In an unofficial poll, I have found that most enjoy with strawberries. But if you want to know what I prefer it with, it would be grapes. My second choice (and also the 2nd choice for those who love it with strawberries ) is apple slices.
1 (8 oz) pkg cream cheese, softened
3/4 cup brown sugar
1 teaspoon vanilla ( you can add more to taste)
Toffee bits
Combine cream cheese, brown sugar and vanilla. Add desired amount of toffee bits! Enjoy!
In an unofficial poll, I have found that most enjoy with strawberries. But if you want to know what I prefer it with, it would be grapes. My second choice (and also the 2nd choice for those who love it with strawberries ) is apple slices.
Fluffy orange fruit dip
1 (8 oz) pkg. cream cheese
2 teaspoons orange zest
3 tablespoons fresh orange juice (just use from orange you just zested)
1/4 teaspoon vanilla
pinch of salt
1 (7 oz) jar of marshmallow cream
Beat cream cheese, zest, juice, vanilla, and salt until smooth and creamy. Add marshmallow and beat until combined.
2 teaspoons orange zest
3 tablespoons fresh orange juice (just use from orange you just zested)
1/4 teaspoon vanilla
pinch of salt
1 (7 oz) jar of marshmallow cream
Beat cream cheese, zest, juice, vanilla, and salt until smooth and creamy. Add marshmallow and beat until combined.
Almond poppy seed bread
3 cups flour
2 1/2 cups sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 cups milk
1 1/3 cups vegetable oil
3 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 tablespoons poppy seeds
Glaze
3/4 cup powder sugar
1/4 cup orange juice
1/2 teaspoon vanilla
1/2 teaspoon almond extract
Preheat oven to 350 degrees
Whisk together the flour, sugar, salt, and baking powder. Add milk, veggie oil, eggs, extracts, and poppy seeds and beat for 1 minute. Pour batter into 2 loaf pans sprayed with nonstick cooking spray ( I did it the old fashion way by using shortening and flour so i would have NO problems with it sticking).
Bake for 50-60 minutes (I did less, but it might be because I have a gas oven) or until tester comes out clean.
While bread is baking , whisk glaze ingredients together. When bread is done brush on hot bread and allow to cool.
2 1/2 cups sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 cups milk
1 1/3 cups vegetable oil
3 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 tablespoons poppy seeds
Glaze
3/4 cup powder sugar
1/4 cup orange juice
1/2 teaspoon vanilla
1/2 teaspoon almond extract
Preheat oven to 350 degrees
Whisk together the flour, sugar, salt, and baking powder. Add milk, veggie oil, eggs, extracts, and poppy seeds and beat for 1 minute. Pour batter into 2 loaf pans sprayed with nonstick cooking spray ( I did it the old fashion way by using shortening and flour so i would have NO problems with it sticking).
Bake for 50-60 minutes (I did less, but it might be because I have a gas oven) or until tester comes out clean.
While bread is baking , whisk glaze ingredients together. When bread is done brush on hot bread and allow to cool.
Lemon Blossoms
1 yellow cake mix
1 sm instant lemon pudding
4 eggs
3/4 c oil
Glaze
4 c powder sugar (sift)
1/3 c. lemon juice
1 lemon zested
3 T oil
3 T water
Mix together in mixer for 2-3 min. Grease mini muffin tin, the top of pan as well. Put 1 T of cake in each muffin. Bake for 12 min. Make Glaze.
Turn out on towel, dip into glaze, then let it stand.
(these sink in the middle)
OKAY... So I had major problems with these in the mini muffin tins. I made them as bread loaves and they turned out better for me. But if you want to do the mini muffins (which are cute) then I suggest using liners. Even with them some were still hard to get out. It may be different for you but that was my experience.
1 sm instant lemon pudding
4 eggs
3/4 c oil
Glaze
4 c powder sugar (sift)
1/3 c. lemon juice
1 lemon zested
3 T oil
3 T water
Mix together in mixer for 2-3 min. Grease mini muffin tin, the top of pan as well. Put 1 T of cake in each muffin. Bake for 12 min. Make Glaze.
Turn out on towel, dip into glaze, then let it stand.
(these sink in the middle)
OKAY... So I had major problems with these in the mini muffin tins. I made them as bread loaves and they turned out better for me. But if you want to do the mini muffins (which are cute) then I suggest using liners. Even with them some were still hard to get out. It may be different for you but that was my experience.
Banana Bread
1/2 cup butter
1 1/4 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup mashed bananas
Mix all. Then add:
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
Mix. Then add 3/4 cup semi-sweet chocolate chips.
Grease 2 loaf pans. Pour batter equally between the two.
Bake at 325 for 40-50 minutes or until tester comes out clean. Cool for 15 minutes. Remove from pans.
For chocolate drizzle on top. Melt 1/2 cup semi-sweet chocolate chips and 3 tablespoons butter. Put in zip lock baggie and poke a hole in one corner. Drizzle tops of bread!! YUMMM!!!
I love adding way too much of the drizzle on top, but it's my favorite part!
Monday, May 23, 2011
CINNAMON ROLL WAFFLES
nik, for your next Sunday morning!
WAFFLES:
1 3/4 cups all-purpose flour
2 Tablespoons granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
CINNAMON TOPPING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE TOPPING:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1. Prepare waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.
2. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.
3. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Keep waffles warm until ready to serve (a 200 degree oven is perfect).
4. Prepare cinnamon topping: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
5. Prepare cream cheese topping: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.
6. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you’d like.
WAFFLES:
1 3/4 cups all-purpose flour
2 Tablespoons granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
CINNAMON TOPPING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE TOPPING:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1. Prepare waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.
2. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.
3. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Keep waffles warm until ready to serve (a 200 degree oven is perfect).
4. Prepare cinnamon topping: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
5. Prepare cream cheese topping: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.
6. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you’d like.
Monday, May 2, 2011
Pioneer Woman Sheet Cake
Derek and Linds...love ya
Ingredients
* FOR THE CAKE:
* 2 cups Flour
* 2 cups Sugar
* ¼ teaspoons Salt
* 4 Tablespoons (heaping) Cocoa
* 2 sticks Butter
* 1 cup Boiling Water
* ½ cups Buttermilk
* 2 whole Beaten Eggs
* 1 teaspoon Baking Soda
* 1 teaspoon Vanilla
* _____
* FOR FROSTING:
* ½ cups Finely Chopped Pecans
* 1-¾ stick Butter
* 4 Tablespoons (heaping) Cocoa
* 6 Tablespoons Milk
* 1 teaspoon Vanilla
* 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
Note: I use an 18×13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
***i never have used the pecans, still delish!***
Ingredients
* FOR THE CAKE:
* 2 cups Flour
* 2 cups Sugar
* ¼ teaspoons Salt
* 4 Tablespoons (heaping) Cocoa
* 2 sticks Butter
* 1 cup Boiling Water
* ½ cups Buttermilk
* 2 whole Beaten Eggs
* 1 teaspoon Baking Soda
* 1 teaspoon Vanilla
* _____
* FOR FROSTING:
* ½ cups Finely Chopped Pecans
* 1-¾ stick Butter
* 4 Tablespoons (heaping) Cocoa
* 6 Tablespoons Milk
* 1 teaspoon Vanilla
* 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
Note: I use an 18×13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
***i never have used the pecans, still delish!***
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