Tuesday, September 28, 2010
Wednesday, September 22, 2010
1 package brownie mix (and ingredients listed on box)
1/4 cup water
1/2 cup vegetable oil
1 cup milk chocolate chips
1/2 cup whipping (heavy) cream
20 caramels (from 14-oz bag), unwrapped
1 cup broken pecans
Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening or cooking spray. In medium bowl, prepare brownies according to package. Stir in chocolate chips. Spread in pan.
Bake according to package directions or until a toothpick inserted near center comes out clean. Cool completely, about 1 hour.
Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. Enjoy.
Saturday, September 18, 2010
These are the two cakes that I just recently made for two little boys 1st Birthday parties. I was asked to make cakes with an Escalade on one and an Air Jordan on the other and use the colors black, white, and blue, which were the color theme they had going for the party. The one with the car is my attempt of making an Escalade and the one with the shoe is supposed the be an Air Jordan Sneaker. I had the hardest time with the car because all I could find were actual photos of an actual Escalade. So with the help of my boyfriend we were able to create an image that I could use on the cake. The shoe didn't really cause any troubles since it is a simple shape. I did however had to find out what Air Jordans looked like because I had no clue. Along with these cakes I also made 3 dozen cupcakes. Half of the cupcakes were chocolate with white frosting and the other half was white cake with Black frosting. Hopefully the little kids like their cake and I hope they had a great 1st birthday. :)
Thursday, September 16, 2010
1 package mini-size (3-3.5 oz) microwave popcorn (about 5 cups)
3 cups miniature pretzel twists
2 cups dry-roasted salted peanuts
2 cups oven-toasted rice cereal squares
1 cup butter (2sticks)
1 cup packed brown sugar
½ cup corn syrup
1 teaspoon baking soda
Preheat oven to 300⁰F. Prepare popcorn according to package directions. In large mixing bowl, combine popcorn, pretzels, peanuts and cereal; set aside. Combine butter, brown sugar and corn syrup in a medium size saucepan. Cook and stir with spoon over medium heat until mixture comes to a boil. Continue to cook without stirring for 3 minutes. Remove from heat; carefully stir in baking soda.Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon onto large baking pan; bake 30 minutes, stirring occasionally. Remove from oven.Transfer popcorn mixture to a large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools. Store mix in an airtight container for up to three days.Yield: 12 cups
Pecans, walnuts or macadamia nuts can be substituted for the peanuts, if desired.
Tuesday, September 14, 2010
Saturday, September 11, 2010
1 chocolate cake mix (and ingredients according to package)
Thursday, September 9, 2010
1 can chocolate frosting
2 packages mint chocolate melting chips (I found mine at Michaels)
Green melting chocolate or sprinkles for decoration, optional
Bake the cake as directed on the box. When the cake is done let it cool until it is cool enough to handle. Crumple up the cake completely. Add in the entire can of frosting and mix thoroughly. Roll the cake mixture into small balls, about 1 inch each (If it is to sticky to handle, then refrigerate for 5-10 minutes or until easier to handle). After making all the balls, melt the mint chocolate melting chips according to package. Dip the cake balls into the chocolate one at a time. Shake off excess chocolate and place on a cookie sheet lined with wax paper. While the chocolate is still melted sprinkle the tops with sprinkles or drizzle with green melting chocolate. Let the chocolate harden and then enjoy. :)
Tuesday, September 7, 2010
Sunday, September 5, 2010
5 1/2 – 6 cups all-purpose flour
2 packages of active dry yeast
1 ½ teaspoons salt
2 cups warm water
1 egg white, slightly beaten
1 tablespoon water
1. In a large mixing bowl stir together 2 cups of the flour, the yeast and the salt. Add the 2 cups warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes) Shape dough into a ball. Place in a lightly greased bowl turning once to grease dough surface. Cover; let rise in a warm placeuntil double in size (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a baking sheet.
4. Roll each dough half into a 15x10 inch rectangle. Tightly roll up, starting from a long side; seal well. If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam sides down, on prepared baking sheet. In a small bowl stir egg white and the 1 tablespoon water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35-45 minutes).
Thursday, September 2, 2010
Oatmeal Cinnamon Chip Cookies
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/3 cup granulated sugar
1 ½ teaspoon vanilla extract
1½ cups flour
1 teaspoon baking soda
2½ cups quick-cooking oats
1 package cinnamon chips (or chocolate chips)
¾ cup raisins
Preheat the oven to 350ºF. Beat the butter, brown sugar, and granulated sugar in a mixer until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips (or chocolate chips) and raisins. Drop by heaping teaspoon onto ungreased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove from oven and let cool. Transfer to a wire rack. Enjoy :)