Amy Wedig brought a delicious breakfast treat to our meeting today and she said several of you had asked for the recipe so we decided to post it on the blog to share with everyone.
(Unfortunately I didn't get to try any or take a picture)
Eggs in Baskets
Recipe courtesy Sunny Anderson, 2009
Serves: 6 servings.
Ingredients
•3 large russet potatoes, peeled
•1/2 stick unsalted butter, melted
•Kosher salt and freshly cracked black pepper
•Nonstick cooking spray
•6 slices prosciutto, about 2 1/2 ounces, chopped
•2 tablespoons maple syrup
•6 eggs
•3/4 cup shredded provolone
Directions
Special equipment: jumbo sized 6-cup muffin tin
Heat the oven to 350 degrees F.
In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
Top the eggs with crispy prosciutto and serve immediately.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, April 9, 2010
Monday, March 15, 2010
Easter Story Cookies
I came across this recipe last year. Unfortunately it was right after Easter. I've been looking forward to starting a tradition of making these cookies the night before Easter. I think it's a great addition to the Resurrection Eggs in teaching children what Jesus went through for us.
EASTER STORY COOKIES
These are to be made the evening before Easter Day (so on Easter Saturday evening!)
Ingredients:
1 c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar
zipper baggie
wooden spoon
tape
Bible
Instructions:
Preheat Oven to 300 F. (Note: Do this first, don’t wait until you are half way done with the recipe!)
1) Place pecans in Ziploc bag and let your children beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested he was beaten by the Roman soldiers.
Read John 19:1-3.
2) Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
Read John 19:28-30.
3) Add egg whites to vinegar. Eggs represent life.
Explain that Jesus gave His life to give us life.
Read John 10:10-11.
4) Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin.
Read Luke 23:27.
5) So far the ingredients are not very appetizing. Add 1 c. sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us, He wants us to know that and He wants us to love Him as well.
Read Psalms 34:8 and John 3:16.
6)Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3
7)Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus’ body was laid.
Read Matthew 27:57-60.
8)Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door.
Explain that Jesus’ tomb was sealed.
Read Matthew 27:65-66.
IT'S TIME TO GO TO BED!
Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed.
Read John 16:20 and 22.
On Sunday morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On Resurrection morning, Jesus’ followers were amazed to find the tomb open and empty.
Read Matthew 28:1-9.
THE LORD JESUS HAS RISEN!!! HE IS ALIVE!!
EASTER STORY COOKIES
These are to be made the evening before Easter Day (so on Easter Saturday evening!)
Ingredients:
1 c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar
zipper baggie
wooden spoon
tape
Bible
Instructions:
Preheat Oven to 300 F. (Note: Do this first, don’t wait until you are half way done with the recipe!)
1) Place pecans in Ziploc bag and let your children beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested he was beaten by the Roman soldiers.
Read John 19:1-3.
2) Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
Read John 19:28-30.
3) Add egg whites to vinegar. Eggs represent life.
Explain that Jesus gave His life to give us life.
Read John 10:10-11.
4) Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin.
Read Luke 23:27.
5) So far the ingredients are not very appetizing. Add 1 c. sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us, He wants us to know that and He wants us to love Him as well.
Read Psalms 34:8 and John 3:16.
6)Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3
7)Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus’ body was laid.
Read Matthew 27:57-60.
8)Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door.
Explain that Jesus’ tomb was sealed.
Read Matthew 27:65-66.
IT'S TIME TO GO TO BED!
Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed.
Read John 16:20 and 22.
On Sunday morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On Resurrection morning, Jesus’ followers were amazed to find the tomb open and empty.
Read Matthew 28:1-9.
THE LORD JESUS HAS RISEN!!! HE IS ALIVE!!
Sunday, January 17, 2010
A little something to share
Does anyone out there have a picky eater?
Both of my boys are picky. Caleb to the extreme. So when I find something they like we stock up. I found these Ore-Ida ABC Tater Tots at Meijer on my last shopping trip and decided to give them a try. They loved them!
How can you pass on a food that they not only like but can learn from at the same time?
Two other things I thought I'd mention if you're a mom like me trying to get veggies in your children anyway possible........ V8 Fusion and Garden Cheddar Goldfish crackers.
My pediatric an suggested the V8 Fusion and the boys really like it (I didn't think they would at first but they did). An 8oz glass contains a FULL serving of vegetables AND a FULL serving of fruits! I shop around for this because it can be a little pricey. I can usually find it on sale for about $2.50 a bottle.
I think I read about the new Goldfish crackers in a Parents magazine so I had my eye out for them when I was shopping. I found them last week and decided to try a bag. I don't think there are many kids out there that don't like Goldfish crackers. However, I didn't think they tasted that good, at least not the regular cheddar ones we buy. I DO like the new Garden Cheddar kind. They have a lot more flavor (in my opinion) and they say they have a 1/3 of a serving of vegetables in a serving. Of course you have to eat 56 crackers (that's the serving size). Joshua wouldn't have a problem with eating that many if I let him. All I can say is they taste better, the boys like them and they are getting some amount of vegetables in their bodies even if it's a small amount at a time.
BONUS!!!!! - Meijer has Goldfish crackers on sale for a $1 this week! THAT'S LIKE HALF PRICE!!!!!
Both of my boys are picky. Caleb to the extreme. So when I find something they like we stock up. I found these Ore-Ida ABC Tater Tots at Meijer on my last shopping trip and decided to give them a try. They loved them!
How can you pass on a food that they not only like but can learn from at the same time?
Two other things I thought I'd mention if you're a mom like me trying to get veggies in your children anyway possible........ V8 Fusion and Garden Cheddar Goldfish crackers.
My pediatric an suggested the V8 Fusion and the boys really like it (I didn't think they would at first but they did). An 8oz glass contains a FULL serving of vegetables AND a FULL serving of fruits! I shop around for this because it can be a little pricey. I can usually find it on sale for about $2.50 a bottle.
I think I read about the new Goldfish crackers in a Parents magazine so I had my eye out for them when I was shopping. I found them last week and decided to try a bag. I don't think there are many kids out there that don't like Goldfish crackers. However, I didn't think they tasted that good, at least not the regular cheddar ones we buy. I DO like the new Garden Cheddar kind. They have a lot more flavor (in my opinion) and they say they have a 1/3 of a serving of vegetables in a serving. Of course you have to eat 56 crackers (that's the serving size). Joshua wouldn't have a problem with eating that many if I let him. All I can say is they taste better, the boys like them and they are getting some amount of vegetables in their bodies even if it's a small amount at a time.
BONUS!!!!! - Meijer has Goldfish crackers on sale for a $1 this week! THAT'S LIKE HALF PRICE!!!!!
Sunday, December 20, 2009
MOPS Christmas Party - Pictures
I guess I didn't get as many pictures as I thought. Maybe I should have given the picture taking task to someone else that night.
We had a nice time of relaxing, fellowship and as always when we get together....WAY TOO MUCH FOOD! It was all so delicious but we didn't even make a dent. Those of you who would like to share your recipes please email them to me and I will post them on the blog.
Beth - Don't forget to send me your infamous blueberry pie recipe! :)
Lisa must have been telling an interesting story because she definitely had every one's attention!
Always adorable Melissa with Brooklyn, who was tired of the paparazzi taking her picture.
Tiffany is always willing to give a beautiful smile for a picture! Thanks Tiffany
Natascha looks like such a natural with a baby in her arms. Come on Natascha don't you want another one?
We had a nice time of relaxing, fellowship and as always when we get together....WAY TOO MUCH FOOD! It was all so delicious but we didn't even make a dent. Those of you who would like to share your recipes please email them to me and I will post them on the blog.
Beth - Don't forget to send me your infamous blueberry pie recipe! :)
Lisa must have been telling an interesting story because she definitely had every one's attention!
Always adorable Melissa with Brooklyn, who was tired of the paparazzi taking her picture.
Tiffany is always willing to give a beautiful smile for a picture! Thanks Tiffany
Natascha looks like such a natural with a baby in her arms. Come on Natascha don't you want another one?
Monday, December 14, 2009
Christmas Trifle Recipe
This is the recipe for the yummy dessert that Anita Bell brought to the MOPS Christmas Party.
Christmas Trifle Recipe
Ingredients
•1-6 oz green maraschino cherries .
•1 (16 oz) carton frozen whipped cream, thawed .
•1-10 oz red maraschino cherries .
•3 medium bananas, firm & sliced .
•2 (3 1/2 oz) packages vanilla instant pudding mix .
•1 (8 oz) can crushed pineapple .
•1-8 inch prepared angel food cake, cut into 1 inch cubes .
•3 1/2 c eggnog, chilled .
•1/4 c sliced walnuts
Directions
•Step #1 Drain pineapple, reserving juice.
•Step #2 Dip bananas in juice, drain & discard juice.
•Step #3 Set aside pineapple, bananas, three red cherries & three green cherries.
•Step #4 In a bowl, whisk the eggnog & pudding mixed for 2 mins or until slightly thickened.
•Step #5 Place half of the pudding in a 4 quart serving or trifle bowl, pineapple, layer with half of the bananas, cherries, cake cubes & whipped topping.
•Step #6 Repeat layers.
•Step #7 Garnish with walnuts & reserved cherries.
•Step #8 Serves 16-20.
(Picture from Taste of Home website)
Christmas Trifle Recipe
Ingredients
•1-6 oz green maraschino cherries .
•1 (16 oz) carton frozen whipped cream, thawed .
•1-10 oz red maraschino cherries .
•3 medium bananas, firm & sliced .
•2 (3 1/2 oz) packages vanilla instant pudding mix .
•1 (8 oz) can crushed pineapple .
•1-8 inch prepared angel food cake, cut into 1 inch cubes .
•3 1/2 c eggnog, chilled .
•1/4 c sliced walnuts
Directions
•Step #1 Drain pineapple, reserving juice.
•Step #2 Dip bananas in juice, drain & discard juice.
•Step #3 Set aside pineapple, bananas, three red cherries & three green cherries.
•Step #4 In a bowl, whisk the eggnog & pudding mixed for 2 mins or until slightly thickened.
•Step #5 Place half of the pudding in a 4 quart serving or trifle bowl, pineapple, layer with half of the bananas, cherries, cake cubes & whipped topping.
•Step #6 Repeat layers.
•Step #7 Garnish with walnuts & reserved cherries.
•Step #8 Serves 16-20.
Thursday, November 12, 2009
Recipe - Scotcheroos
I made a batch of these for Stephanie Albert....ask her how they taste! I thought they were VERY yummy!
Scotcheroos
recipe from Cookie Madness
6 cups Rice Krispies cereal
1 cup granulated sugar
1 cup light Karo Syrup
1 cup creamy peanut butter
1 cup butterscotch morsels
1 cup semi-sweet or milk chocolate morsels
Line a 13×9 inch metal pan with non-stick foil or line with regular foil and spray with cooking spray.
Put the cereal in a big mixing bowl and set aside.
Combine the sugar and corn syrup in a small saucepan and cook over medium heat to dissolve the sugar. Mixture will go from foggy to clear.
Remove from heat and stir in the peanut butter. Pour over the cereal and stir well. Press tightly into pan.
In a bowl set over barely simmering water or using a low setting on microwave, melt the butterscotch chips and chocolate chips together. Pour the melted chip mixture over the krispies and let chocolate cool and set. This should take a few hours. You can speed things up by refrigerating, but the bars will be a little harder to slice.
When set, lift foil from pan and set bars on a cutting board. Cut into squares.
Makes 20-24
Scotcheroos
recipe from Cookie Madness
6 cups Rice Krispies cereal
1 cup granulated sugar
1 cup light Karo Syrup
1 cup creamy peanut butter
1 cup butterscotch morsels
1 cup semi-sweet or milk chocolate morsels
Line a 13×9 inch metal pan with non-stick foil or line with regular foil and spray with cooking spray.
Put the cereal in a big mixing bowl and set aside.
Combine the sugar and corn syrup in a small saucepan and cook over medium heat to dissolve the sugar. Mixture will go from foggy to clear.
Remove from heat and stir in the peanut butter. Pour over the cereal and stir well. Press tightly into pan.
In a bowl set over barely simmering water or using a low setting on microwave, melt the butterscotch chips and chocolate chips together. Pour the melted chip mixture over the krispies and let chocolate cool and set. This should take a few hours. You can speed things up by refrigerating, but the bars will be a little harder to slice.
When set, lift foil from pan and set bars on a cutting board. Cut into squares.
Makes 20-24
Friday, November 6, 2009
Easy Recipe - Chocolate Covered Toffee
I tried this recipe tonight so I could bring some to the MOPS Zone meeting on Saturday. It was SUPER easy and delicious!
Recipe from In Good Taste
Chocolate Covered Toffee
Ingredients:
40 saltine crackers (about 1 1/2 sleeves)
3/4 cup butter (1 1/2 sticks)
1 cup light brown sugar
1 1/2 - 2 cups milk chocolate chips
1 cup chopped almonds
Directions:
1. Line a baking sheet or jelly roll pan with aluminum foil and grease or spay with PAM. Lay saltine crackers in a single layer in the pan.
2. Preheat oven to 400F. Meanwhile, in a saucepan over medium heat, melt butter, stirring constantly. Add brown sugar and stir until combined. Bring to a rolling boil for 3 minutes. Remove from heat and pour butter/sugar mixture over saltines.
3. Bake at 400F for 5 minutes or until bubbly.
4. Remove from oven and before crackers cool, sprinkle chocolate chips over the top. Allow it to set for 5 minutes or until the chocolate chips are melted and spread across the crackers with a knife or large spatula. Sprinkle chopped nuts
across the top, if desired.
5. Let tray cool in the refrigerator for approximately 2 hours, or until candy is chilled. Break into pieces and store in a tin for up to 3 days.
Recipe from In Good Taste
Chocolate Covered Toffee
Ingredients:
40 saltine crackers (about 1 1/2 sleeves)
3/4 cup butter (1 1/2 sticks)
1 cup light brown sugar
1 1/2 - 2 cups milk chocolate chips
1 cup chopped almonds
Directions:
1. Line a baking sheet or jelly roll pan with aluminum foil and grease or spay with PAM. Lay saltine crackers in a single layer in the pan.
2. Preheat oven to 400F. Meanwhile, in a saucepan over medium heat, melt butter, stirring constantly. Add brown sugar and stir until combined. Bring to a rolling boil for 3 minutes. Remove from heat and pour butter/sugar mixture over saltines.
3. Bake at 400F for 5 minutes or until bubbly.
4. Remove from oven and before crackers cool, sprinkle chocolate chips over the top. Allow it to set for 5 minutes or until the chocolate chips are melted and spread across the crackers with a knife or large spatula. Sprinkle chopped nuts
across the top, if desired.
5. Let tray cool in the refrigerator for approximately 2 hours, or until candy is chilled. Break into pieces and store in a tin for up to 3 days.
Tuesday, October 20, 2009
Pumpkin Cheesecake Recipe
Pumpkin Cheesecake
(I found this yummy recipe on http://thelongthread.com/?p=1332)
I haven't made it yet but I'm definitely going to soon!
This is not healthy, but it’s good for a special occasion. I love pumpkin cheesecake and can’t remember the recipe I have used in the past, so this is a combination of several recipes with some of my own ideas and preferences added. I am not afraid to fiddle with a recipe, which can lead to mixed results. But this one turned out pretty well, so here it is.
Preheat oven to 350 degrees.
Make Crust:
1 package of graham crackers (approximately 9 full crackers)
1/2 stick of butter
Combine in a food processor and press by hand into a greased 9″ springform pan. Set aside.
Make Filling:
3 packages cream cheese (8 oz. each), softened
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
4 eggs
1 can pumpkin (15 oz.)
1/4 cup maple syrup
1/4 teaspoon nutmeg
1 1/2 teaspoons cinnamon
In a large bowl, combine first four ingredients with an electric mixer. Add remaining ingredients and mix on high speed until smooth and fluffy. Pour mixture into springform pan and tap to get out bubbles. Bake at 350 degrees for one hour and fifteen minutes (possibly longer) until set in the center. When it is set, turn off your oven and crack the oven door to let it cool slowly. I read somewhere that this helps prevent cracking, but mine cracked a bit anyway. The topping will hide any cracks!
Topping:
3 tablespoons melted butter
1/4 cup brown sugar
3 tablespoons maple syrup
1 cup chopped walnuts
Mix together first three ingredients. Then add walnuts and pour over cooled cheesecake. Refrigerate for 3 hours or overnight. Serve with fresh cinnamon whipped cream. Now go for a jog. I usually omit that last part.
(I found this yummy recipe on http://thelongthread.com/?p=1332)
I haven't made it yet but I'm definitely going to soon!
This is not healthy, but it’s good for a special occasion. I love pumpkin cheesecake and can’t remember the recipe I have used in the past, so this is a combination of several recipes with some of my own ideas and preferences added. I am not afraid to fiddle with a recipe, which can lead to mixed results. But this one turned out pretty well, so here it is.
Preheat oven to 350 degrees.
Make Crust:
1 package of graham crackers (approximately 9 full crackers)
1/2 stick of butter
Combine in a food processor and press by hand into a greased 9″ springform pan. Set aside.
Make Filling:
3 packages cream cheese (8 oz. each), softened
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
4 eggs
1 can pumpkin (15 oz.)
1/4 cup maple syrup
1/4 teaspoon nutmeg
1 1/2 teaspoons cinnamon
In a large bowl, combine first four ingredients with an electric mixer. Add remaining ingredients and mix on high speed until smooth and fluffy. Pour mixture into springform pan and tap to get out bubbles. Bake at 350 degrees for one hour and fifteen minutes (possibly longer) until set in the center. When it is set, turn off your oven and crack the oven door to let it cool slowly. I read somewhere that this helps prevent cracking, but mine cracked a bit anyway. The topping will hide any cracks!
Topping:
3 tablespoons melted butter
1/4 cup brown sugar
3 tablespoons maple syrup
1 cup chopped walnuts
Mix together first three ingredients. Then add walnuts and pour over cooled cheesecake. Refrigerate for 3 hours or overnight. Serve with fresh cinnamon whipped cream. Now go for a jog. I usually omit that last part.
Thursday, October 8, 2009
Recipe - Lasagna Rolls
One of our MOPS moms (Billee Jean Butcher) has this awesome blog (http://heartofmykitchen.blogspot.com/) where she posts different recipes she tries with pictures and detailed instructions. I asked her if she'd be willing to share one of her recipes and she was more than happy to do so.
If you're looking for something new to try for dinner (or breakfast or dessert), check out her blog.
Lasagna Rolls (for details and pictures click HERE)
*************
Cheese Mixture:
1 15 oz container of Ricotta Cheese
1/2 cup Parmesan cheese
1/2 cup shredded mozzarella
1 egg
garlic salt
Italian seasoning to taste
**************
10 lasagna noodles cooked and drained
pasta sauce
- Drain and cool noodles.
- Working on wax paper, spread cheese mixture 3/4th the way down the noodle.
- Roll and place in baking dish seam side down.
- Cover with your favorite pasta sauce, top with foil and bake in 425 degree oven for 20 mins or until sauce is bubbly.Top with more cheese and bake until golden brown.
- Let sit for 10 mins before serving.
Thanks for the Recipe Billee Jean!
If you're looking for something new to try for dinner (or breakfast or dessert), check out her blog.
Lasagna Rolls (for details and pictures click HERE)
*************
Cheese Mixture:
1 15 oz container of Ricotta Cheese
1/2 cup Parmesan cheese
1/2 cup shredded mozzarella
1 egg
garlic salt
Italian seasoning to taste
**************
10 lasagna noodles cooked and drained
pasta sauce
- Drain and cool noodles.
- Working on wax paper, spread cheese mixture 3/4th the way down the noodle.
- Roll and place in baking dish seam side down.
- Cover with your favorite pasta sauce, top with foil and bake in 425 degree oven for 20 mins or until sauce is bubbly.Top with more cheese and bake until golden brown.
- Let sit for 10 mins before serving.
Thanks for the Recipe Billee Jean!
Saturday, October 3, 2009
Would you like fries with that?
I found this recipe on Bakerella (<-- click there for the complete recipe) and it looked so cute I decided to give it a try. They weren't that hard to make but you have to make brownies, sugar cookies AND cupcakes. For some reason only about 5 of my cupcakes turned out. The rest of them fell in the middle. I'm not sure what happened but the same thing happened when I made Caleb's birthday cupcakes. It only happens when I make cupcakes with yellow cake mix and cook them in cupcake liners.
Oh well, my "burgers and fries" turned out really cute and Caleb enjoyed it!
Oh well, my "burgers and fries" turned out really cute and Caleb enjoyed it!
Saturday, September 26, 2009
Pumpkin Pecan Chocolate Chunk Cookies
Yummy!!! I made these cookies yesterday and they were delicious. If you love the pumpkin and you're looking for a recipe to help jump into the fall season ....this is it! I found this recipe on Bakerella.com.
Pumpkin Pecan Chocolate Chunk Cookies
2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks
* Whisk together flour and pumpkin pie spice. Set aside. (I added the spice to the pumpkin instead of the flour)
* In a large mixing bowl, cream butter.
* Add both sugars and beat until light and fluffy.
* Add vanilla.
* Add eggs one at a time and beat until combined.
* Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
* Stir in chopped pecans and chocolate chunks.
* Drop on cookie tray lined with parchment paper.
* Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
* Let cool.
Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring
* Sift sugar and set aside.
* Melt butter over medium heat until golden brown. Watch closely so it does not burn.
* Add butter to sugar, scraping all the butter into the bowl.
* Add milk and maple flavoring. Stir until smooth.
* Spread on top of cookies with an knife or offset spatula.
Pumpkin Pecan Chocolate Chunk Cookies
2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks
* Whisk together flour and pumpkin pie spice. Set aside. (I added the spice to the pumpkin instead of the flour)
* In a large mixing bowl, cream butter.
* Add both sugars and beat until light and fluffy.
* Add vanilla.
* Add eggs one at a time and beat until combined.
* Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
* Stir in chopped pecans and chocolate chunks.
* Drop on cookie tray lined with parchment paper.
* Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
* Let cool.
Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring
* Sift sugar and set aside.
* Melt butter over medium heat until golden brown. Watch closely so it does not burn.
* Add butter to sugar, scraping all the butter into the bowl.
* Add milk and maple flavoring. Stir until smooth.
* Spread on top of cookies with an knife or offset spatula.
Friday, September 11, 2009
"Coffee" Cake Recipe
I didn't get a picture of this cake but Melissa Phillips brought it as a snack for the MOPS meeting today (9/11). It was the chocolate cake in the 9x13 pan with the chocolate chips inside. It was yummy and Melissa gave me the recipe to share with everyone!
Here is the recipe for my "Coffee" Cake:
Mix:
1 box of brown sugar
2 eggs
1 cup of coffee
1 cup of oil
3 cups of flour
1 tsp of vanilla
1 tsp of salt
1 tsp of baking soda
Top: 1 pack of 6oz of chocolate chips ( I mix most of the chips in the mixture and then just top with the rest)
13X9 pan for 375 degrees for 30-35 minutes
Here is the recipe for my "Coffee" Cake:
Mix:
1 box of brown sugar
2 eggs
1 cup of coffee
1 cup of oil
3 cups of flour
1 tsp of vanilla
1 tsp of salt
1 tsp of baking soda
Top: 1 pack of 6oz of chocolate chips ( I mix most of the chips in the mixture and then just top with the rest)
13X9 pan for 375 degrees for 30-35 minutes
Monday, September 7, 2009
Peanut Butter Cup Brownies
If you like chocolate and peanut butter you have to try this recipe. It's super easy and tastes amazing! I found the recipe on another blog called Baked Perfection.
Peanut Butter Cup Brownies
Recipe adapted from Nestle’s Very Best Baking
Makes 40 brownies as adapted
1 box of your favorite brownie mix
1/2 cup peanut butter chips (I didn't have any of these so I just put mini choc chips on top)
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
Preheat oven to 350 degrees.
Spray or grease 40 mini-muffin cups.
Prepare boxed brownie mix as directed.
Spoon batter evenly into muffin cups (about 1 heaping teaspoon).
Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet.
After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Peanut Butter Cup Brownies
Recipe adapted from Nestle’s Very Best Baking
Makes 40 brownies as adapted
1 box of your favorite brownie mix
1/2 cup peanut butter chips (I didn't have any of these so I just put mini choc chips on top)
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
Preheat oven to 350 degrees.
Spray or grease 40 mini-muffin cups.
Prepare boxed brownie mix as directed.
Spoon batter evenly into muffin cups (about 1 heaping teaspoon).
Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet.
After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
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