White Chip Chocolate Cookies - 52 Cookies in a Year, Week 1

Southern Girl's Nest is hosting 52 Cookies in a Year! When I saw this I thought it would be fun to participate. I do love to bake but I always seem to bake the same recipes over and over. Oh they are good recipes but it's always fun to try out something new, so I thought this would be the perfect way to expand my cookie recipes.

This week I picked White Chip Chocolate Cookies. The idea was from Southern Girl's first week of cookies. I've never made them and I really wanted to. Her recipe called for white chocolate bar, and I didn't have any of that on hand. However I did have a bag of white chocolate chips begging to be used. So off I went on a search for a recipe that I could use those in. Here is what I found...

These are sooo good. Melt in your mouth good! The recipe I used made about 5 dozen cookies. I took half and put in the freezer so they didn't get gobbled up in no time. :) They are that good!

Here is what you need:

• 1 cup (2 sticks) butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour {I used 1 cup white flour & 1 cup whole wheat}
  
• 3/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package of white chocolate chips

Here is what you need to do:

1. Heat oven to 350°F.
2. Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture. Stir in white chips. Drop by rounded teaspoons onto ungreased cookie sheet. {I used a cookie scoop to do this - quick & easy, plus uniform cookies. It also increased the amount of cookies made to 5 dozen}
   
3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Click to save to your computer & print

The orginal recipe can be found at Hershey's Kitchen. Head over to Southern Girl's Nest to see what others are putting in their cookie jar this week.

White Chip Chocolate Cookies - 52 Cookies in a Year, Week 1

Read more...

I Scream, You Scream, We All Scream for Ice Cream...Cake!

I have been planning this post since I made this cake last Saturday. Finally decided I better get it up here in case any of you want to make this cake over the weekend. It is a perfect hot weather dessert. Great after a BBQ or heck it's great anytime. Yum! If you've ever watched the show on Food Network called Semi-Homemade Cooking with Sandra Lee, this recipe would be something that she would make. So you know it's going to be quick, easy and taste great.

Let's get to the recipe...

Take one package of cookies. I used a package of Golden Oreo's (regular Oreo's are really good too). Pour them in a bag and use your rolling pin to crush them. You just want them broken up, not tiny crumbs. After you have done that pour them into an 8x11 in pan.


Then take a container of ice cream that you have let soften and spoon the ice cream on top of the cookies. Spread it as evenly as you can. I used Caramel Praline ice cream when making this cake. You can use any ice cream you like. One of my favorites is Mint Chocolate Chip on a bed of chocolate oreo's. (I just set the container on the counter while I put groceries away on Saturday. You can also let it soften in the fridge if you think it'll take you awhile to get to making the cake)

Then take a jar of ice cream topping and pour it over the ice cream. Spread it evenly across the entire cake. For this cake I used Butterscotch Ice Cream Topping.

Finally, take a container of Cool Whip Topping that has thawed completely and spread that over the top of the entire cake. It's really looking good now isn't it??

Here is your finished cake! Now cover it with some plastic wrap or aluminum foil and place in the freezer for at least 3-4 hours.

When you are ready to eat the cake, slice with a sharp knife and serve. I promise everyone will be oooing and ahhhing while they eat. :) You'll be the hostess with the mostess. :)

Click to save and print

I Scream, You Scream, We All Scream for Ice Cream...Cake!

Read more...

A Little Something We All Need

Tonight as I was going through blogs on my Google Reader, I read a blog post from Feels Like Home. The title was The Family Fun Book (Free Download). I saw the words free download and I just had to click it to see what it was all about. Boy, am I glad I did! What a fantastic cookbook for the whole family!

The meals are quick enough that you can make a meal after work and have it on the table in 30 minutes. They are also easy enough that the kids can help (hence the name The Family Fun Book - no one ever said I was quick ;) ). Which is perfect for us right now, as DS12 has been following me around in the kitchen in his quest for learning to cook. I think with just a little guidance from me (on the sidelines) he could probably make several of these meals on his own. That will make for one happy young man! Also the meals are very budget friendly. No need to hit the fancy grocery stores for odd named ingredients with these meals.

Three absolute great reasons for you to head over to Feels Like Home and get your free copy today. Have some family fun in the kitchen tomorrow night! Maybe it'll inspire you to have the kids help cook one or two nights a week. Think about it, teach them now and in a short time you can be sitting relaxing while the kids cook for you. Sounds like a great idea to me! :)

A Little Something We All Need

Read more...

Blondies, any way you like 'em

Yesterday was the last good baking day for this week; so I was determined to get in the kitchen and whip something yummy up for the kids & daddy. I have been making this blondie recipe for at least 4 or 5 years now. It is so good and if I don't keep an eye on the tray the kids will (ok, and daddy too) will devour them in one day.

The nice thing about this recipe is that you can do just about anything you want to it and it will still turn out great. I don't add nuts, but you could add any kind you like. I've used all kinds of chocolate chips in it and even butterscotch chips; they always turn out great. You could even just leave them plain for a true blondie and they would still just melt in your mouth.

Oh I've even made a couple batches and put them in the freezer to pull out as needed. This works great in the summer when there are very few good baking days. They are just as good as if you made them that day. So go ahead, get in your kitchen and make a batch up today for your family. They will dance and sing and give you the highest praise. OK, maybe not all that but they will love them!



Blondies

2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/2 cups packed brown sugar
3 eggs
1 cup chopped walnuts (optional - or any kind of nuts)
1 cup semisweet chocolate chips (any kind will work, I usually use milk chocolate chips)

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch baking pan.

Using a large pan, melt the butter and stir in the brown sugar. Let this cool for about 10 minutes.
While this is cooling, sift flour, baking powder and salt together, and set aside. Add the eggs one at a time, to the brown sugar & butter. Be sure to beat well after adding each egg. Add the flour mixture, the nuts and the chocolate chips and blend well (by hand). Spread in the greased pan.

Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides. Cut into small squares when cool.

Click image to save and print

Blondies, any way you like 'em

Read more...

Ooey Gooey Cinnamon Rolls

Last week a friend on twitter (her profile is private so I won't share her name, but she knows who she is ;) ) ordered a bread machine. She wanted to make cinnamon rolls so I pointed her to a recipe online that I use. Well, I should have looked at it closer. I do use that recipe but I make some adjustments and changes. So here is the actual recipe that I use to make cinnamon rolls.

You can make the dough just fine without a bread machine too, just do what you would normally do when making bread. If you need more specifics than that leave a comment and I'll walk you through it.


Glazed Cinnamon Rolls
Makes 12 rolls

Rolls

3/4 cup water, plus
2 tablespoons water
2 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon salt
2 1/2 cups bread flour
1 teaspoon bread machine yeast

Place above ingredients in bread machine & start dough cycle. Once the dough is complete, roll the dough out on a lightly floured surface, until it is approximately 21 inches long by 16 inches wide.

Filling

1/3 cup butter, softened
1 cup packed brown sugar
2 1/2 Tbsp cinnamon

Spread butter over dough then sprinkle with brown sugar and cinnamon. Roll up tightly into a log beginning at the long end. Cut into 12 equal slices and place into a greased 9x11 pan. Cover and let rise for 30 minutes.

Preheat oven to 350 F. Bake rolls for 20-25 minutes, until golden and puffy.

Glaze

1 cup powdered sugar (aka icing sugar)
1/2 tsp vanilla
1-2 Tbsp milk

Let rolls cool for 5-10 minutes. Meanwhile combine ingredients for the glaze and then drizzle glaze over rolls. Serve warm.

Click above pictures to save and print recipe

I hope that your family enjoys these as much as my family does. If you have any questions or just want to say hi! please leave a comment. :)

Ooey Gooey Cinnamon Rolls

Read more...

The World of Strawberry Bread

The other day on twitter @familyeducation posted a link to a strawberry bread recipe on their blog. As soon as I read it, I knew I wanted to make it. Since I had 3lbs of strawberries in the fridge, I decided today would be the day. The recipe was very simple to put together and it didn't create a huge mess in the kitchen when preparing it, so it definitely gets bonus points in my book. I made a double batch of the batter and the only thing I changed was using 4 whole eggs rather than 8 egg whites. If I would have had egg whites in the carton I would have just used that. I really didn't want to separate all those eggs and then have to find something to do with all the yolks too. The resulting batter was really thick, so I wasn't sure how it was going to turn out. It turned out just fine. I will be making this again as strawberry season gets into full swing here.

Strawberry Bread

1 cup all purpose flour
¾ cup whole wheat flour (or you can use all purpose flour)
½ teaspoon salt
¼ cup white sugar
2 teaspoons baking powder
4 egg whites (I used 2 whole eggs)
¼ cup applesauce
¾ cup skim milk
1 teaspoon vanilla
2 cups of diced fresh strawberries
2 tablespoons brown sugar (optional)

Preheat your oven to 350 degrees.

In a large bowl mix the flour, salt, sugar and baking powder. In a separate bowl whisk the egg whites and add the applesauce, milk and vanilla. Add the wet ingredients to the flour mixture, mixing only to incorporate. Add the strawberries and mix just a few times, to ensure good distribution throughout the batter.

Grease a 9x5 loaf pan. Add the batter. If desired, top the batter with 2 tablespoons of brown sugar. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.

Click to save & print recipe card

Hope you enjoy this as much as we are, and thanks Family Education for a great recipe.

The World of Strawberry Bread

Read more...

Feliz Cinco de Mayo!

As I promised yesterday I'm back with a photo and a recipe for the chicken enchiladas. Everyone really enjoyed them and they are super filling. For those of you on the West coast you still have time to get the ingredients and whip these up for your family for a Cinco de Mayo celebration. :)

Sour Cream Chicken Enchiladas (I use organic/free-range ingredients as much as possible)
Serves 4-5

Ingredients:

2-3 chicken breasts, chopped (done easily if partly frozen)
1/2 tsp garlic powder
Salt & pepper to taste
1 can cream of chicken soup
1 cup low fat sour cream
1 small can green chillies
2 cups shredded cheddar cheese
10 flour tortillas

Directions:

In skillet brown chicken with garlic powder, salt & pepper. When chicken is browned add soup, sour cream, green chillies. Stir and heat until warm throughout. Add 1 cup cheddar cheese and stir.
Spoon sour cream chicken sauce into tortillas. Roll and place seam down on a baking sheet or 9x13 pan. Sprinkle with remaining cheese. Cover with a sheet of aluminum foil and bake for 15-20 minutes at 350F

Click photo above to enlarge and print recipe card

I hope you enjoy this recipe. Let me know how your family likes it. Feliz Cinco de Mayo!

Feliz Cinco de Mayo!

Read more...

The *Best* Chocolate Chip Cookies E.V.E.R.

Today I decided I wanted to bake. It's been since my last cupcakes that I have done any sort of baking, so it was nice to get in the kitchen today. Little guy co-operated very nicely too. He took a nice long nap. :) These are seriously some good chocolate chip cookies. It's taken me years of trying different recipes to find one that I am really happy with the results. Lets get to it...

Best Chocolate Chip Cookies
Makes Approx. 7 Dozen
Original recipe can be found here.

Ingredients:

• 1 1/2 cups butter or margarine
• 1 1/4 cups granulated sugar
• 1 1/4 cups brown sugar, firmly packed (I always make my own w/granulated sugar and molasses - just add as little or as much molasses as you like.)
  
• 2 teaspoons vanilla
• 2 large eggs
• 2 cups all-purpose flour
• 2 cups whole wheat flour (or use 4 cups all-purpose flour)
  
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 bag chocolate chips (I use milk chocolate or swirled)

Directions:

Preheat oven to 350°F or 176°C. Line cookie sheets with parchment paper.

Mix butter, sugars, vanilla and eggs in large bowl. Stir in the flour, baking soda and salt. (I add the flour 1 cup at a time and mix well). Stir in entire bag of chocolate chips.

Using a cookie dough scoop drop on lined cookie sheet. Bake in oven for 9-12 minutes.

If you want a chewy cookie, you'll want to take these out of the oven just as they begin to brown. If you want a crunchy cookie leave in for 11-12 minutes. Let cool on cookie sheet for 2 -3 minutes then transfer to a wire rack to finish cooling.

Since this makes so many cookies and kids are kids, I usually just put out 1-2 dozen on a tray and package the rest up for the freezer.

The *Best* Chocolate Chip Cookies E.V.E.R.

Read more...

Rainy Day Cupcakes

These are the cupcakes I baked today. I called them Rainy Day Cupcakes because today is a rainy, dreary day and these cupcakes looks so cheerful (to me anyhow).

I had a mix in the cupboard for confetti cake I guess it was, so I decided to just use that for these. Made up a typical butter cream frosting, tinted with Wilton gels. It was a lot of fun piping these and I can't wait to play more with my new tip set. *Thanks mom!*

Rainy Day Cupcakes

Read more...

Chocolate Cream Filled Cupcakes

I made these cupcakes this week. This was my first attempt at piping the icing and filling cupcakes. I think they turned out pretty darn good. Everyone says they tasted really good too. For my personal taste I think they were a bit too sweet. I'm looking forward to making other types of cupcakes now. I'm on the search for new and exciting recipes to try. :)

The recipe I used for the cupcakes and frosting can be found here.

Cream Filling

• 1/4 cup butter or margarine, softened
• 1/4 cup shortening
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch salt

In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes. Insert a Bismark tip into a pastry or plastic bag; fill with cream filling.

Chocolate Cream Filled Cupcakes

Read more...

Hidden Rainbow

This is the cake I made for the Princess on her actual birthday. Since her birthday falls on St. Patrick's Day we decided that a rainbow cake would be very fitting. It is an awesome party cake. I have to tell you, I could hardly wait to cut into this thing. The wait was well worth it. It is very cool!

I decided not to do a step by step for this cake because the original poster already did that. You can find those instructions here. It's really easy to make. The next time I make it I would definitely color the frosting though. It took a LOT of white frosting to hide all the rainbow colors.


____________________________________________________________________
Please keep in mind, this is cake. No where am I claiming this is a healthy cake, no where am I saying you should make this often. Yes it has food coloring. I used the gel colors so it doesn't take as much to get the vibrant colors you see in this cake.

Hidden Rainbow

Read more...

A Slice of Chocolate Heaven

I was first told about this incredible cake recipe from an online friend, Val. It is the best chocolate cake ever. No, seriously E.V.E.R. You will never want to eat a out of the box chocolate cake again, and this recipe is easy enough that you won't have to. So, follow along with me and let's make cake!


Gather your ingredients for the cake.


Preheat your oven to 350F. Grease and flour your pans. I used 2 heart shaped pans and then floured with cocoa since it's a chocolate cake. You can use any kind of pan or make cupcakes if you would like.


Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla.


Beat with your mixer on medium speed for 2 minutes. Feel free to use 2 of the same beaters. I broke one of mine at Christmas doing baking and haven't bothered to replace it yet. Secretly I'm holding out for a kitchenaid. ;) Back to the cake...


At this point pour in a cup of boiling water and stir. Stir it up good! It's going to get watery. You're going to think oh no, this isn't cake batter. Trust me, just go with it. It'll be so good you'll wonder what took you so long to make this cake.


Now, divide the batter up between your two pans or just dump it all in one big pan, whatever you fancy. Then slide it in the hot oven. I let mine bake for about 35-40 minutes. Check it with a tooth pick and you'll know when your cake is ready to come out of the oven.


When your cakes are finished baking, let them cool in the pans for about 10-15 minutes. Then transfer them to a wire rack to finish cooling. A little trick I use before I frost is this: After my cakes have cooled completely and just before I am ready to frost them, I put them in the freezer for a few minutes. You don't want to freeze them solid but doing this will really help reduce the crumbs in your frosting.
About that frosting, let's make some while our cakes are cooling.


Go ahead and gather these ingredients.


Melt your butter in a large bowl. Stir in the cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.


Now frost your cake! Call your friends and family. Slice into it and I'm pretty sure you'll impress someone.

Chocolate Cake and Chocolate Frosting - Original recipe can be found here.

Chocolate Cake
2 cups sugar
1-3/4 cups all purpose flour
3/4 cup cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat oven to 350°F. Grease and flour two heart or round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Chocolate Frosting
1/2 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

____________________________________________________

Tomorrow check in for Rainbow Cake

A Slice of Chocolate Heaven

Read more...