Sunday, July 8, 2018

Dark Chocolate Buttermilk Brownies



Cakelike brownies made with buttermilk in the brownie batter and the icing.  I only had the option of a half gallon of buttermilk at the grocery store so there will be lots of recipes made with it this week.  So far I've made these and buttermilk baked chicken.  I made the brownies in a large saucepan - there's no need to dirty up extra dishes if not needed.



Dark Chocolate Buttermilk Brownies

Place in a large saucepan and heat until the butter has melted

1/4 cup butter
1/4 cup canola oil
1/2 cup water

Stir in ~

1 cup sugar
1 cup flour
2 tbsp. dark cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 large egg
1/4 cup buttermilk
1/2 tsp vanilla

Stir until smooth.  Pour into an 8 x 8 greased pan (I used non-stick aluminum foil and lined it).  Bake for 35 minutes at 350 degrees.  Allow to cool before icing.

Icing ~

2 tbsp. melted butter
3 tbsp. buttermilk
2 tbsp. dark cocoa powder
1/4 tsp vanilla
2 1/2 cups powdered sugar

Ice the brownies and cut into serving sizes.

  

Sunday, July 1, 2018

Breakfast Sausage Muffins



These muffins are packed with breakfast sausage and cheese...what a great way to start the day especially if you are on the go.  


Breakfast Sausage Muffins

1 - 9.6 oz package Jimmy Dean Sausage Crumbles, heated and drained
2 cups flour
2 tbsp sugar
3 tsp baking powder
1/4 tsp garlic powder
1 tsp parsley
1/2 tsp salt
1/4 cup butter melted
1 cup milk
1 large egg slightly beaten
3/4 cup cheddar cheese shredded


Heat sausage crumbles in a large frying pan and place on a paper towel to drain off any excess fat.  Mix together dry ingredients.  Gradually add in milk, butter and egg.  Add in cooled sausage and cheese.  Grease a standard muffin pan and fill each cup 2/3 full.  
 Bake for 20 minutes or until golden brown at 350°.  Cool for 5 minutes before removing from cups.

Makes 12 regular size muffins.

Saturday, June 23, 2018

Strawberry Ricotta Crepes





I was watching the Great British Baking show this afternoon and decided my original dinner plans seemed to be rather plain and I needed to do something a little bit more...so I had all the ingredients in my refrigerator to make these crepes.

Crepes ~  make ahead and let sit for at least a half hour.  Perfect for getting the rest of your ingredients together

1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt


Whisk all the ingredients in a medium bowl and let sit until you are ready to cook.  Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.

Ricotta stuffing ~

15 oz ricotta
2 tbsp. honey
1 dash of cinnamon

Mix together in a small bowl and use to fill the crepes.  

Assemble crepes by spreading some ricotta mix down the center and rolling up burrito style.  Top with macerated strawberries and whipped cream (optional).

Makes 8-9 crepes

Saturday, May 19, 2018

Malted Milk Ball Cookies




We had a chilly start here this morning.  The air conditioning was going full blast earlier in the week so I refused to back track and turn on the furnace.  Baking is the best solution to the problem so I decided to make cookies using some Malted Milk Balls I've had waiting around for a month or so.  The hardest part of making these was getting the butter to soften in a chilly house.  The fun part was placing Malted Milk Balls into a Ziploc bag and hitting them with a hammer.


Malted Milk Ball Cookies

3/4 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup sugar
1 1/2 tsp vanilla
2 large eggs
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup quick cooking oats
1 3/4 cups flour

Cream together butter and sugars.  Add in the eggs and vanilla.  Gradually add in the dry ingredients and then the oatmeal.  Fold in 1 1/2 cups crushed Malted Milk Balls.  Scoop out onto parchment lined baking sheets.  Bake for 9 minutes at 350 degrees.


Sunday, May 6, 2018

Blueberry Lemon Cookies



It's finally Spring here, bordering on summer since we went from 40 degrees to 80.  I thought it was a good weekend to bake some cookies and happened to have a lemon and some fresh blueberries in the refrigerator.


Blueberry Lemon Cookies

1 cup butter, softened
2 cups brown sugar
1 large egg
1/4 cup milk
1/4 cup sour cream
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp. lemon zest
1 tsp lemon extract
2 1/2 cups flour
1 cup quick oatmeal
1 1/2 cups fresh blueberries

Cream together butter, brown sugar, milk and sour cream.  Gradually add in dry ingredients.  You can use a mixer until you add the blueberries.  Gently fold in the blueberries.  Using a medium scoop, place cookie dough on parchment lined cookie sheets.  Bake for 12 minutes at 350 degrees.  Remove from oven and let sit for 2 minutes before placing on a cooling rack.  

Sunday, April 29, 2018

Strawberry Lemon Poppy Seed Scones



It's strawberry season, at least somewhere since they are plentiful and on sale in the grocery stores.  It's still awhile until it hits here since we just got rid of the snow a week ago.  My neighbor has been out of the country for the past couple of month and is flying home today so I made these treats to welcome her back.


Strawberry Lemon Poppy Seed Scones


2 cups flour
1/3 cup sugar

1 lemon - use all the zest in the dough
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup sour cream
1 large egg
2 tsp poppy seeds
1 cup fresh strawberries, diced

Glaze

1/2 cup powdered sugar
2 tbsp lemon juice


Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  In a small bowl, mix together sour cream and the egg.  Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 10 minutes and then spoon glaze over the scones.


Sunday, April 22, 2018

Creamy Raisin Rice Pudding



I was craving rice pudding last weekend and decided to try making a smaller (and easier) way to make it.  I buy Uncle Ben's boil in the bag rice.  It's the easiest way I've found to make rice and it turns out perfectly every time.  And I ended up only using one saucepan...win win.


Creamy Raisin Rice Pudding

1 bag Uncle Ben's boil in the bag rice
1 cup Half and Half
1 cup 2% milk
1/4 cup sugar
1 tbsp. brown sugar
2 large egg yolks, room temperature
1/8 tsp cinnamon
1 cup raisins, I used golden

Cook your boil in the bag rice in a large saucepan.  Empty into the sink and put the saucepan back on the stove with the Half and Half and 1/2 cup milk.  Stir in the sugars, rice (remove from the bag).  Cook over low heat until it thickens.  In another bowl whisk together egg yolks and the remaining 1/2 cup milk.  Add a little of the hot mixture into the yolk mixture gradually, stirring constantly to temper the egg yolks.  Pour all of the yolk mixture into the saucepan.  Add in the raisins and cinnamon and cook until thickened.  Serve warm or cold.  Refrigerate any leftovers.