Peach Crunch Cake
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
Friday, January 29, 2010
Sunday, January 17, 2010
Chocolate Peanut Butter Chip Cookies
makes approximately 36 cookies
Ingredients
1 cup butter
½ cup peanut butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips
Method
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar. Once the butter and sugar are well combined, stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips.
3. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
Ingredients
1 cup butter
½ cup peanut butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips
Method
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar. Once the butter and sugar are well combined, stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips.
3. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
Syndi’s Artichoke Dip
1 cup mayonnaise
1 can artichoke hearts quartered
1 can marinated artichoke hearts drained
1 cup parmesan cheese
2 cans green chilies drained
Mix all ingredients together and bake at 350 for 30 minutes
1 can artichoke hearts quartered
1 can marinated artichoke hearts drained
1 cup parmesan cheese
2 cans green chilies drained
Mix all ingredients together and bake at 350 for 30 minutes
Saturday, January 2, 2010
The Best Cheeseball
Makes 4 cheeseballs
4 (8 ounce) packages cream cheese, softened
4 cups shredded sharp cheddar cheese
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
2 teaspoons dried parsley
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 cup pecans, finely chopped for rolling
Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.
With lightly greased hands, portion the cheese mixture into four pieces and roll each section into a round ball. Coat in pecans. The easiest way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further). Cover each cheeseball in saran wrap and refrigerate until ready to serve.
Recipe Source: My Kitchen Cafe
*We didn't add the hot sauce since we don't really like spicy foods and the cheeseball was still really good. We also only 1/2 the recipe and made one big cheeseball instead of two.
4 (8 ounce) packages cream cheese, softened
4 cups shredded sharp cheddar cheese
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
2 teaspoons dried parsley
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 cup pecans, finely chopped for rolling
Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.
With lightly greased hands, portion the cheese mixture into four pieces and roll each section into a round ball. Coat in pecans. The easiest way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further). Cover each cheeseball in saran wrap and refrigerate until ready to serve.
Recipe Source: My Kitchen Cafe
*We didn't add the hot sauce since we don't really like spicy foods and the cheeseball was still really good. We also only 1/2 the recipe and made one big cheeseball instead of two.
Tuesday, November 10, 2009
Hershey's Sour Cream Chocolate Cake
Ingredients:
1-3/4 c all-purpose flour
1-3/4 c sugar
3/4 c Hershey's Cocoa
1-1/2 tsp baking soda
1 tsp salt
2/3 c butter, softened
1 (16 oz.) container sour cream
2 eggs
1 tsp vanilla extract
Fudge Frosting (recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.
FUDGE FROSTING
3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla.
About 1 cup frosting.
1-3/4 c all-purpose flour
1-3/4 c sugar
3/4 c Hershey's Cocoa
1-1/2 tsp baking soda
1 tsp salt
2/3 c butter, softened
1 (16 oz.) container sour cream
2 eggs
1 tsp vanilla extract
Fudge Frosting (recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.
FUDGE FROSTING
3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla.
About 1 cup frosting.
Tuesday, October 27, 2009
Coconut Raspberry Cupcakes
I have searched for a long time to find a made from scratch cake that is light and moist as compared to most that are heavy and dense. You can easily remove the coconut and raspberries to make this recipe more versatile, which I have done a couple of times.
I cannot remember where I found this recipe, but I know it was on the internet on a food blog somewhere, so I wish I could give credit to the person from whence it came! These sound complicated, but really they are not and they are so good they are worth any effort! My six year old grandson couldn't stuff them in fast enough!
Makes 24 regular size cupcakes or about 50 mini cupcakes
CUPCAKES:
5 large egg whites
1/2 cup whole milk
1 1/2 tsp pure vanilla extract
1 tsp coconut extract
3 cups cake flour
2 1/3 cup sugar
4 1/2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter(8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 cups fresh, washed, and dried raspberries
2 1/2 cups sweetened flaked coconut
24 fresh washed raspberries
FROSTING:
1 lb cream cheese at room temperature
3 sticks unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp coconut extract
4 cups confectioners’ sugar, sifted
(I also used a little coconut milk to thin the frosting)
Instructions:
Preheat oven to 350F degrees. Line a 24- or two 12-hole muffin tins with paper cupcake cups.
Put egg whites in a bowl and whisk slightly.
Add the 1/2 cup of milk and the vanilla, and whisk to mix thoroughly.
In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients to break up any lumps.
Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition.
In a separate bowl, toss the raspberries with the 1/2 cup of cake flour. Add to batter and carefully fold in until incorporated. Spoon batter into each muffin tin, almost to the top but leaving about a 1/8 inch so the batter does not overflow.
Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cupcakes to cool in their pans for 10 minutes. Then place them on a wire rack to cool completely. (If using mini cupcake pans, baking is only about 15 minutes-watch carefully).
While cupcakes are cooling, make the frosting.
Combine cream cheese through confectioners’ sugar using a mixer. Cream until smooth. Spread a generous amount on each cupcake.
Put shredded coconut in a shallow bowl, and dip the top of each cupcake into the coconut to coat.
Toss the 24 remaining raspberries in granulated sugar to coat.
Top each cupcake with one sugar-coated raspberry. (I personally do not use coconut on the frosting because not everyone likes coconut, even though I use the coconut extract in the batter and frosting-just a raspberry-and place the dried raspberry on top just before serving as the sugar in the frosting and fruit interact and the raspberry juices will release onto the frosting, discoloring the frosting).
I cannot remember where I found this recipe, but I know it was on the internet on a food blog somewhere, so I wish I could give credit to the person from whence it came! These sound complicated, but really they are not and they are so good they are worth any effort! My six year old grandson couldn't stuff them in fast enough!
Makes 24 regular size cupcakes or about 50 mini cupcakes
CUPCAKES:
5 large egg whites
1/2 cup whole milk
1 1/2 tsp pure vanilla extract
1 tsp coconut extract
3 cups cake flour
2 1/3 cup sugar
4 1/2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter(8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 cups fresh, washed, and dried raspberries
2 1/2 cups sweetened flaked coconut
24 fresh washed raspberries
FROSTING:
1 lb cream cheese at room temperature
3 sticks unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp coconut extract
4 cups confectioners’ sugar, sifted
(I also used a little coconut milk to thin the frosting)
Instructions:
Preheat oven to 350F degrees. Line a 24- or two 12-hole muffin tins with paper cupcake cups.
Put egg whites in a bowl and whisk slightly.
Add the 1/2 cup of milk and the vanilla, and whisk to mix thoroughly.
In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients to break up any lumps.
Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition.
In a separate bowl, toss the raspberries with the 1/2 cup of cake flour. Add to batter and carefully fold in until incorporated. Spoon batter into each muffin tin, almost to the top but leaving about a 1/8 inch so the batter does not overflow.
Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cupcakes to cool in their pans for 10 minutes. Then place them on a wire rack to cool completely. (If using mini cupcake pans, baking is only about 15 minutes-watch carefully).
While cupcakes are cooling, make the frosting.
Combine cream cheese through confectioners’ sugar using a mixer. Cream until smooth. Spread a generous amount on each cupcake.
Put shredded coconut in a shallow bowl, and dip the top of each cupcake into the coconut to coat.
Toss the 24 remaining raspberries in granulated sugar to coat.
Top each cupcake with one sugar-coated raspberry. (I personally do not use coconut on the frosting because not everyone likes coconut, even though I use the coconut extract in the batter and frosting-just a raspberry-and place the dried raspberry on top just before serving as the sugar in the frosting and fruit interact and the raspberry juices will release onto the frosting, discoloring the frosting).
Cheesecake Bars
These are an amazing little treat from my favorite new website, America's Test Kitchens!!
Makes an 8-inch Square Dish of Bars- they are so yummy and very easy to make!
*Plan Ahead: The bars need to cool completely (about 2 hours) and chill in the fridge (about 3 hours) before serving.
Crust:
2 cups crushed graham crackers,8 tablespoons butter, melted and cooled, 3 tablespoons light brown sugar, 3 tablespoons all-purpose flour, 1/8 teaspoon salt
Filling:
2 (8-ounce) packages cream cheese, softened, 2/3 cup granulated sugar, 2 large eggs, ¼ cup sour cream, 2 teaspoons fresh lemon juice, 1 teaspoon vanilla extract.
Instructions:
Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil or spray with cooking spray.
Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes. (I cooked for only 10 minutes and it was perfect -my oven cooks a little hot).
Beat the softened cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined. Pour the filling over the crust.
Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes. (I cooked 35 minutes and it was just right). Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.
America's Test Kitchen
Makes an 8-inch Square Dish of Bars- they are so yummy and very easy to make!
*Plan Ahead: The bars need to cool completely (about 2 hours) and chill in the fridge (about 3 hours) before serving.
Crust:
2 cups crushed graham crackers,8 tablespoons butter, melted and cooled, 3 tablespoons light brown sugar, 3 tablespoons all-purpose flour, 1/8 teaspoon salt
Filling:
2 (8-ounce) packages cream cheese, softened, 2/3 cup granulated sugar, 2 large eggs, ¼ cup sour cream, 2 teaspoons fresh lemon juice, 1 teaspoon vanilla extract.
Instructions:
Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil or spray with cooking spray.
Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes. (I cooked for only 10 minutes and it was perfect -my oven cooks a little hot).
Beat the softened cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined. Pour the filling over the crust.
Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes. (I cooked 35 minutes and it was just right). Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.
America's Test Kitchen
Subscribe to:
Posts (Atom)