Who's hates google right now?
This girl.
So...I'm trying bloglovin to see if I like it.
I've heard it's awesome. Try it out and follow me!
<a href="http://www.bloglovin.com/blog/6516699/?claim=57ddpsq96da">Follow my blog with Bloglovin</a>
Tuesday, March 26, 2013
Love my blog.
Who's hates google right now?
This girl.
So...I'm trying bloglovin to see if I like it.
I've heard it's awesome. Try it out and follow me!
<a href="http://www.bloglovin.com/blog/6516699/?claim=57ddpsq96da">Follow my blog with Bloglovin</a>
Friday, March 22, 2013
Blueberry Coffee Cake
This recipe is originally called Blueberry Boy Bait. As I don't need boy bait...I renamed it for my sake. But it is so yummy. Definitely a very sweet breakfast. I don't know if I would use it as a dessert, but I would eat it every day for breakfast if I could. I made it for a baby shower and it got rave reviews from all of them. They couldn't get enough (literally...we ran out).
Blueberry Boy Bait
2 cups plus
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| Photo Credit to Smitten Kitchen |
2 cups plus
1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup unsalted butter (2 sticks), softened
¾ cups packed light brown sugar
½ cup granulated sugar
3 large eggs
1 cup whole milk {or whatever milk you have on hand}
½ cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
Topping
½ cup blueberries, fresh or frozen (do not defrost)
¼ cup granulated sugar
½ teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
1 tablespoon baking powder
1 teaspoon table salt
1 cup unsalted butter (2 sticks), softened
¾ cups packed light brown sugar
½ cup granulated sugar
3 large eggs
1 cup whole milk {or whatever milk you have on hand}
½ cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
Topping
½ cup blueberries, fresh or frozen (do not defrost)
¼ cup granulated sugar
½ teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
Recipe Source: Smitten Kitchen via Mrs Harding Cooks
Double Chocolate Cookies with Peppermint Patty Surprise
Christmastime! Too many delicious recipes I want to make. So when asked to make cookies...I made two kinds instead of one. Because I'm obsessed with trying new things. It's an addiction. I might need to see a counselor. Plus I'm getting fat. Hmm...better figure this thing out.
This was one of those cookie recipes. So awesome. I absolutely love chocolate and mint together, and this was a perfect cookies. My mom went out the next day and bought more patties so I'd make another batch!
Double Chocolate Cookies with Peppermint Patty Surprise
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, slightly softened
1 egg
This was one of those cookie recipes. So awesome. I absolutely love chocolate and mint together, and this was a perfect cookies. My mom went out the next day and bought more patties so I'd make another batch!
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| Photo Credit to Pip and Ebby |
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, slightly softened
1 egg
24 peppermint patties, unwrapped and chilled
6 ounces white chocolate chips
In a large bowl, using an electric mixer, beat together flour through baking soda on low speed. Then beat in the butter and egg.
In a large bowl, using an electric mixer, beat together flour through baking soda on low speed. Then beat in the butter and egg.
Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour.
Preheat your oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Working with approximately 1 tablespoon of dough at a time, use your fingers to evenly encase each of the peppermint patties with the dough.
Place on the prapared pans and smooth the dough with your fingers, if needed.
Bake until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.
In a small bowl, microwave white chocolate chips on high in 30-second bursts until it is creamy and completely smooth when stirred.
Using a large spoon, drizzle the white chocolate over the cookies. Let cool completely before serving or storing.
Recipe Source: Pip and Ebby
Place on the prapared pans and smooth the dough with your fingers, if needed.
Bake until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.
In a small bowl, microwave white chocolate chips on high in 30-second bursts until it is creamy and completely smooth when stirred.
Using a large spoon, drizzle the white chocolate over the cookies. Let cool completely before serving or storing.
Recipe Source: Pip and Ebby
Peanut Butter Cup Cake
We've all (me...) have read about how much I love peanut butter. Especially when there are ridiculous amounts of chocolate involved. Well...this is one recipe that I will make over and over again. It is too awesome to describe. Just imagine your favorite dessert with chocolate and peanut butter, multiply it's deliciousness by 200...and you have this. Ah-mazing.
Peanut Butter Cup Cake
FILLING:8oz semi-sweet chocolate, roughly chopped
8oz heavy cream
1/2 cup creamy peanut butter
1/2 cup Reese's peanut butter cups, roughly chopped
Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. Whisk until the chocolate melts, then whisk in the peanut butter until it's all incorporated and smooth. Set aside 1/4 of the filling for the first layer of frosting. Cool the other 3/4 completely, then gently stir in the peanut butter cups.
FROSTING:
1/2 cup creamy peanut butter
1/2 cup butter, at room temperature
2 tsp vanilla extract
2 cups powdered sugar
Cream together the butter and peanut butter. Add the vanilla, then the sugar. I beat mine until it was pretty fluffy.
I used the chocolate cake from my blog that I love!
ASSEMBLY:
Place one 9-inch round on a cake stand or plate. Cover the top in the peanut butter fudge filling. Place the second 9-inch round on top. Using the reserved filling, spread a thin layer on the outside of the cake. Refrigerate until the fudge is set and firm to the touch.
Slather the whole thing in the peanut butter frosting. Decorate with peanut butter cups.
Wednesday, March 13, 2013
Asian Turkey Meatballs with a Lime Sesame Dipping Sauce
Christmas Eve Party called for a great new appetizer and this is what I found. Everyone loved it! And it was delicious as well. Because it was Asian...and I love Asian food.
Asian Turkey Meatballs with a Lime Sesame Dipping Sauce
4 tbsp soy sauce
2 tbsp water
2 tbsp lime juice
2 tsp sesame oil
1/4-1/2 tsp honey, to taste
1 scallion, chopped
1 lb ground turkey
1 egg
1/4 cup of fresh cilantro, chopped
2 tbsp scallion, finely chopped
1 tbsp ginger, minced
1 clove of garlic, minced
1/4 cup of panko crumbs
1 tbsp soy sauce
2 tsp sesame oil
Sea salt and freshly cracked pepper, to taste
Combine the soy sauce, lime juice, water,sesame oil, green onion, and honey together in a dish. Whisk until well combined; set aside.
Preheat the oven to 500 degrees. Coat a baking dish with cooking spray.
Combine the ground turkey, egg, green onion, cilantro, ginger, garlic, panko, soy sauce, sesame oil, sea salt and freshly cracked pepper, to taste together in a large bowl. Gently mix the ingredients until well combined.
Shape 1/4 cup of mixture into a ball then place into the baking dish. Repeat with the remaining meat mixture.
Place the meatballs into the oven and bake until cooked through, about 15 minutes. Serve immediately along with the dipping sauce. Enjoy.
Recipe Source: For the Love of Cooking
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4 tbsp soy sauce
2 tbsp water
2 tbsp lime juice
2 tsp sesame oil
1/4-1/2 tsp honey, to taste
1 scallion, chopped
1 lb ground turkey
1 egg
1/4 cup of fresh cilantro, chopped
2 tbsp scallion, finely chopped
1 tbsp ginger, minced
1 clove of garlic, minced
1/4 cup of panko crumbs
1 tbsp soy sauce
2 tsp sesame oil
Sea salt and freshly cracked pepper, to taste
Combine the soy sauce, lime juice, water,sesame oil, green onion, and honey together in a dish. Whisk until well combined; set aside.
Preheat the oven to 500 degrees. Coat a baking dish with cooking spray.
Combine the ground turkey, egg, green onion, cilantro, ginger, garlic, panko, soy sauce, sesame oil, sea salt and freshly cracked pepper, to taste together in a large bowl. Gently mix the ingredients until well combined.
Shape 1/4 cup of mixture into a ball then place into the baking dish. Repeat with the remaining meat mixture.
Place the meatballs into the oven and bake until cooked through, about 15 minutes. Serve immediately along with the dipping sauce. Enjoy.
Recipe Source: For the Love of Cooking
Crepes
We needed a recipe for crepes. Because we had Nutella, naturally. It was very delicious (although, I'm not going to lie, I probably couldn't tell if it was a "good" crepe or a "bad" crepe).
Crepes
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| Photo Credit to food.com |
1 cup flour
1 1/2 cups milk
2 eggs
1 teaspoon vegetable oil
1/4 teaspoon salt
Directions:
Combine flour, milk, eggs, and oil. Add salt.
Heat a lightly greased 6 inch skillet; remove from heat.
Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter.
Fill with your favorite filling.
Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
Endless ideas.
1 1/2 cups milk
2 eggs
1 teaspoon vegetable oil
1/4 teaspoon salt
Directions:
Combine flour, milk, eggs, and oil. Add salt.
Heat a lightly greased 6 inch skillet; remove from heat.
Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter.
Fill with your favorite filling.
Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
Endless ideas.
Recipe Source: Food.com
Caramel Apple Cheesecake Pie
Um, did someone say heaven in a pie? Because...that's what I heard. And ate. And tasted. I thought this would be a cheesecake with some apples, right. Oh no, It's delicious apple pie with some cheesecake. Now don't get me wrong, either would be great, but this was unexpected. So somehow, this made it better. I know that doesn't make sense. But some of the greatest things in this world are unexpected. So get ready to make and eat one of the greatest things in the world.
(Lots of work...totally worth it)
Caramel Apple Cheesecake Pie
1½ cups graham cracker crumbs
3 tbsp. granulated sugar
½ tsp. ground cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel sauce
1 cup chopped pecans
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. ground cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced
8 oz. cream cheese
¼ cup granulated sugar
1 tsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
1 large egg
For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
¼-½ cup caramel sauce
Additional chopped pecans, for garnish
To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.
To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.
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| Photo Credit to browneyedbaker.com |
1½ cups graham cracker crumbs
3 tbsp. granulated sugar
½ tsp. ground cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel sauce
1 cup chopped pecans
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. ground cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced
8 oz. cream cheese
¼ cup granulated sugar
1 tsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
1 large egg
For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
¼-½ cup caramel sauce
Additional chopped pecans, for garnish
To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.
To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.
Recipe Source: Annie's Eats
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