Archive | Recipe Sunday RSS feed for this section

Betty Crocker is a genius… again.

30 Jul

“They look perfect… absolutely freakin’ perfect.”  Those are the words my husband said as he looked at this tray of chocolate chip cookies from scratch that I baked today.  Boy did those words make me happy because if there’s one thing a Domestic Goddess should be able to do, it’s bake amazing homemade cookies.

The picture is not high quality because it was taken with the camera on my laptop.

I had bought the ingredients last week to make them and I finally got around to it today.  They were so easy to mix up (although my $7 Target hand mixer was struggling a bit) and the dough tasted amazing, so I had high hopes the final product would be amazing.

The verdict: they’re pretty good!  The texture was just right, too.  It’s definitely a cookie I’ll be proud to serve my kid’s friends someday.  Here’s the recipe, modified from Betty Crocker:

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup butter, softened

1 tsp vanilla

1 large egg

2 1/4 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup mini chocolate chips

1.  Heat oven to 375.

2.  Mix sugars, butter, vanilla, egg.  Stir in flour, baking soda, salt.  Stir in chocolate chips.

3.  Bake 9 minutes, cool 1 to 2 before removing from pan.

Yield: 44 plus the dough I licked off the spatula.

Advertisements

Tuna Burrito Wraps!

27 Jun

It’s Sunday and I actually have a recipe for you!  What’s more, I made this one up by myself, so take a minute and be proud of me.  I tried to make it super healthy and failed a little bit.  Anyway, this makes a great lunch or for dinner works well with a caesar side salad.  We wolfed them down before I could take a picture.

Tuna Burrito Wrap:
Makes 2 servings, prep time is less than 10 minutes
480.5 calories per serving

Ingredients:
2 tortillas
1 stalk celery
1/2 tomato
1/8 cup shredded cheddar cheese
2  5oz cans tuna in water, drained
1/3 cup lite mayo or miracle whip
2 big romaine leaves
garlic powder to taste

1. In medium-sized mixing bowl, mix the celery, tomato, cheese, tuna, mayo, and garlic powder

2.  Warm tortillas in microwave for about five seconds until they’re soft but not too warm.

3.  Lay romaine leaf in center of each tortilla and scoop half of tuna mix onto each leaf.  Roll until a burrito and enjoy!

Jell-o Poke Cake

30 May

Not my cake, found via Google Images

It’s Memorial Day Weekend, so here a really simple and sweet summer treat:

  • White cake mix
  • One package Jell-O mix, any flavor (something summery like strawberry or lemon is good, or do one layer strawberry and one layer berry to make a patriotic looking cake for Memorial Day or 4th of July)
  • Cool Whip
  1. Make cake in 9×13 according to box directions, or two round pans to make a layer cake
  2. Make Jell-O according to box directions, but do not place in fridge to “harden”
  3. Poke holes in top of cooled cake with a fork, drizzle Jell-O mixture on the cake, into the holes
  4. “Frost” cake with Cool Whip

So delicious!

Recipe Sunday Returns!

16 May

Are you excited?  I know I am.  I made this recipe earlier in the week and I’ve been chomping at the bit to post!

I came across this recipe on the blog She’s Becoming Doughmesstic that was posted on The Nest message boards.  I surfing around her blog, which she updates with pictures of cakes she bakes for people.  It’s all very delicious looking and when I came across the recipe, it sounded too good to be true.

COOKIE DOUGH CUPCAKES

  • 1 package Pillsbury Cookie Dough, Take & Bake Style
  • 1 Devils Food Cake Mix
  • 1/3 cup melted butter
  • 1 1/3 cup Water
  • 3 eggs
  1. Place the Cookie Dough in the freezer for at least 2-3 hours, so that it is completely frozen.
  2. Preheat the oven to 350 degrees.
  3. Prepare the cake mix using the above ingredients, not what it says on the box.  When I did this it made a really thin batter, but as is my way I just trucked along and they turned out great in the end!
  4. Line 24 muffin cups with liners, then add the cake mix evenly to each cup.  I used a 1/8 cup measuring cup to scoop out the batter because it was so thin.  It worked much better for me than just using a regular spoon.
  5. Place on frozen cookie on the top of each cup, no need to push down.
  6. Bake for 15-16 minutes.  The might not look completely done when you pull them out, but again, that’s okay.
  7. Allow to cool, then top with your favorite icing.  I used vanilla and I think the combination worked out great.  Next time I’ll probably try a cream cheese frosting, and I think some sort of peanut butter icing (there must be a recipe out there somewhere!) would work really well on this, too.
  8. Store in the fridge.  Chris tried one freshly iced, still a bit warm and he didn’t care for it.  But if you store it in the fridge the cookie dough center gets harder like in a cookie dough ice cream.  I also like how the frosting stays firm when stored in the fridge.

Some pictures to help whet your appetite:

Just set the frozen dough on top, no need to push it down. The cupcake will expand around it.

See? The cookie dough is now a hidden surprise in the middle of the cupcake.

I'm sorry it's blurry. Anyway, as they cooked they formed little dents over the cookie dough. No biggie. I filled the dents in with extra icing. YUM!

Ta-da! Try to have some will-power and not eat three at time.

This is definitely the best dessert I ever made myself.  I gave some to some neighbors and friends and they seemed to really enjoy them too.  I think it’s a great way to kick up a regular cup cake.  I’m wracking my brain to come up with a rendition all by myself.

See the recipe again at She’s Becoming Doughmesstic: http://www.doughmesstic.net/2009/06/15/cookie-dough-cupcakes-not-kidding/#ixzz0o7VXN4Kd

Country White Bread

21 Mar

Have you ever eaten at The Roadhouse?  Before they shut down a ton of locations?  They had the best yeast rolls ever.  Hands down the best bread I ever put in my mouth.  The following tastes really similar to that, which I found out by accident but was really happy to discover!

Ever since I made bread the first time I’ve been itching to try a different recipe to see what I could come up with.  I have a hard time with yeast and getting it to work so my breads always come out dense, but they taste great!  I found this recipe on allrecipes.com and altered it a bit because there are only two of us.  I cut it in half so the following makes one loaf, or you can double it to make two loaves.

My yummy bread on our ugly stove

1 package active dry yeast

1 cup very warm water

1/4 cup sugar

1 1/2 tsp salt

1 egg, beaten

2 tbsp veggie oil

3 1/4 cups flour (I used 3)

  • In mixing bowl, dissolve yeast in water (evidently this takes more than 5 minutes)
  • Add sugar, salt, eggs, oil
  • Add 1/2 of your flour, beat until smooth
  • Add remaining flour to make soft dough
  • Turn onto floured surface; knead until smooth and elastic
  • Place in greased bowl, turning once to grease the top
  • Cover and let rise in warm place until twice original size
  • Punch dough down
  • Shape into loaf (or two if you doubled the ingredients).  Place in loaf pan(s).  Cover and let rise until twice size again
  • Bake 375 for 25-30 minutes, until golden brown.  (I baked 30 and it was a little undercooked in the middle.  I don’t know if that’s because I had yeast problems or if it should actually go more like 40 minutes).
  • Remove from pan, cool on wire rack, then enjoy!