1 hour ago
Tuesday, January 29, 2013
I went a little photo crazy with these but for a recipe this delicious, it deserves a few extra pics. Oh my goodness these are so crazy good! It only takes a few ingredients and the flavor is incredible. Many thanks to Beth's Favorite Recipes for this recipe. Beth has a ton of awesome recipes on her blog so be sure to hop over and check them out. Enjoy!
Friday, January 25, 2013
Happy Friday everybody! Today I have a recipe that reminds me a bit of My Great Grandma's Jimmy Cake, bringing in the flavors of coffee and chocolate.
I spotted this recipe for Mocha Swirl Bread at Coach and Counselor, originally posted at Portuguese Girl Cooks. Many thanks to them for the recipe. It is a delicious vanilla and mocha swirled bread topped with an espresso glaze. Basically it is a cup of coffee in a sweet bread form.
I made a slight change to my recipe. The original recipe calls for cornmeal, which I am not a fan of and don't keep on hand. I subbed regular flour in equal amounts for the cornmeal.
Knowing your oven is key to baking. My oven runs way too hot and I have to shave off about one quarter of the baking time from any recipe I make. Be sure to check your bread ahead of time if you have a temperamental oven like myself.
Also I will note that when I added the unbaked dough to the pan to create the checkerboard design, I was only able to make two rows, not three. As you can see it still turned out very pretty. Enjoy!
Wednesday, January 23, 2013
Molasses Bars are sort of an old fashioned treat and a favorite at our house. The original recipe notes that you can use either butter, oil, shortening or margarine. Having made this a variety of ways, our results were that using oil produced a much wetter and dense bar.
This time around we used butter, actually a vegan butter as this was baked for someone that has dietary restrictions. Using the butter produced a lighter, more cake like result. You can use your favorite buttercream frosting. I cut my recipe in half (the halved version is below) and frost the bars pretty thinly. Enjoy!
Labels: Brownies and Bars
Sunday, January 20, 2013
A while back I was browsing through a wonderful cooking blog, Chef In Training. I spotted a recipe for an Eclair Cake and pinned it. Today I wanted to share with you the spin I took on the original recipe, turning a traditional eclair cake into a delicious Orange Creamsicle Eclair Cake.
The original recipe called for the filling to be made with instant pudding mix, but I made my pastry cream from scratch. If you would like to save time, by all means you could make a vanilla pudding from a mix and add in orange extract or the zest of an orange or two. I preferred to make pastry cream on my own because I love the way it tastes.
While I was experimenting for this recipe, I tried making stabilized whipped cream and chocolate ganache for the topping. I have to say, if you are making this several hours beforehand and it is important that the whipped cream holds up, I would suggest using the whipped topping. If you are serving this immediately, go with some fresh whipped cream on top.
If you are not a fan of chocolate syrup and would like to make a ganache, my method was to use one cup of dark chocolate chips with about 1/2 cup of heavy cream heated over a double broiler until the chocolate melts, whisking constantly. You may need to add a little bit more cream to make it thin enough to drizzle. If that is too much work for you, chocolate syrup it is!
One last note: I used Orange Juice Fruit Powder in my pastry cream. It can be found here. Enjoy!
Labels: Cake and Cupcakes
Friday, January 11, 2013
I wasn't quite sure how to title this recipe. To be clear, it is the beef that is cooked in the Slow Cooker, not the entire meal. That would be a soggy mess if made in a slow cooker so let's not go that route. What we have here is a shredded beef filling that is inside of a lightly fried tortilla then your choice of garnishes, like cheese, jalapenos and sour cream.
I will admit that I am not much of a crock pot person. I use it only a few times a year and even then it is typically to cook roasts. What about you guys? Am I missing out on a bunch of tasty food?
The only part of this recipe that might be tricky is folding the Chimichangas so the filling doesn't fall out when you fry it. Here is a great tutorial from Texas Cookin' at Home that explains it better than I can. Enjoy!
Thursday, January 10, 2013
I have to admit that in the past I have used jarred spaghetti sauce for pasta. The problem is, I really didn't care for it and it never tasted all that great. I tried out this delicious recipe for Homemade Spaghetti Sauce from Mel's Kitchen Cafe. Mel has absolutely amazing recipes so be sure to check out her blog.
My only change to the recipe was the halve the amount of balsamic vinegar that goes in at the very end. I was a scaredy cat and was unsure if it would taste too strongly.
Wednesday, January 9, 2013
I am always on the hunt for new dinner recipes that aren't too fussy and are delicious. If you are too, I have to recommend this recipe for Smothered Chicken Casserole that I found at Heather Likes Food.
I made some minor changes just to fit what I had already in the fridge. For example the original recipe calls for marinating the chicken breasts in Caesar dressing, but I was out so I used a creamy Asiago Peppercorn dressing instead.
The other change I made was what cheese I used. The original recipe called for Gruyere but I opted to use a mix of mozzarella and smoked white cheddar I had that needed to be used up. So in summation this recipe is very flexible based on what you have in the fridge. Many thanks to Heather for the recipe. Enjoy!
Tuesday, January 8, 2013
Long time no see peeps! I have been taking a break for a few weeks to recover from the holiday madness. Recipe Sharing Monday will resume next week so I hope you are ready to link up your latest recipes. Onto what my new recipe, this delicious Peach Cobbler Coffee Cake I spotted at Taste of Home.
This coffee cake has a few layers to enjoy. A base of coffee cake, a layer of peaches, more cake, then a streusel topping and a basic powdered sugar glaze tops it off. If you wanted to go over the top you could serve it with vanilla ice cream but I thought it was just perfect as is. Enjoy!