Cupcake Substitutes

Are cake mixes just not doing it for you anymore? How about spicing it up a bit?

Use a box mix.  Add 1 extra egg.  Exchange the water for milk.  And finally, double the amount of oil, but use butter instead. So for example, if the recipe calls for 3 eggs, 1 cup of water and ½ cup of oil, you’d do this: 4 eggs, 1 cup milk, 1 cup softened (not melted) butter.

The result is a decadent cake that makes your mouth water!

Golden Biscuits

Today I made golden biscuits, topped with garlic cheese and rosemary chicken, swimming in  safe and thyme gravy.  It was delightful and SOOOO easy!  I baked Pillsbury biscuits, made a oultry gravy and added some sage and thyme, put in cooked chicken, spread it over the biscuits and then sprinkled cheese and a little garlic salt over the top. 

Mmmmm

Gingerbread and Royal Icing

A friend of mine at work is a genius with gingerbread and icing. She makes the most amazing gingerbread houses! This week she was sweet enough to share her recipes with me!

Gingerbread Recipes

Gingerbread Dough I

6 ½ cups flour

2 tab ginger

2 tab cinnamon

1 tsp salt

Stir together, set aside

In bowl of mixer, add:

1 ¼ cups vegetable shortening

4 cups powdered sugar

3 tab lemon juice

2 tab molasses

2/3 cup light corn syrup

Mix until smooth.

Add flour mixture all at once. When crumbly, add ½ cup water plus 3-6 more tablespoons of water to form a firm, evenly moist dough.  You don’t want the dough to be too wet, so add extra water sparingly.

I take the dough out of the mixer before it’s fully combined and give it a few turns on the countertop to even it out. Cover and chill for 2 hours before rolling. Allow to sit for 15 mins on counter before rolling. 

Bake 375 for 15 minutes (give or take)

Makes enough dough for 1 large gingerbread house or many small ones.

*Adapted from Christina Banner’s book, How to Build a Gingerbread House

Gingerbread Dough II

6 ¾ cups flour

1 tab cinnamon

1 ½ tsps. Ginger

½ tsp salt

Stir together in large bowl, set aside

1 ½ cups light corn syrup

1 ¼ cups packed brown sugar

1 cup margarine

Stir together dry ingredients in a large bowl.  Combine corn syrup, brown sugar, and margarine in a 2 quart saucepan.  Stir over medium heat until margarine is melted. (No need to boil) Pour the syrup mixture into the flour mixture.  Mix well.  Child the dough for 1 hour or until it is room temp.

**If you need red or green dough, add the food coloring to the wet ingredients before mixing. This dough bakes well in colors.

Bake at 350 for 12-15  minutes (give or take)

Tips for rolling gingerbread:  If you have a silpat mat, place it on the counter. Cover with a sheet of parchment paper and roll the gingerbread atop it all. The silpat will keep the parchment from sliding around the you can easily move the sheets of parchment to baking trays.

Royal Icing

Royal Icing I (Meringue Powder)

3 TAB Meringue Powder

1 lb (4 cups) powdered sugar

5 TAB warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy duty mixer or 10-12 minutes at high speed with a hand-held mixer)  Recipe makes 3 cups

Royal Icing II (eggs)

1 lb (4 cups) powdered sugar

3 large egg whites at room temp

1/8 tsp cream of tartar

Mix all together as above.

Note:  Keep all utensils completely grease-free for proper icing consistency.  The icing will be stiff.  Add water by teaspoons to obtain the consistency you want. Cover icing tightly with plastic wrap, as it dries very quickly. 

Cookie Butter Wontons and Ice Cream

Ingredients

• Speculoos cookie butter
• Wonton wrappers
• Ice cream of your choice

Instructions

1. Heat oven to 350°F
2. Lay won ton wrapper flat
3. Spoon large helpings of speculoos cookie butter in the center and wrap/close the wrapper.
4. Place filled won tons on a baking sheet and bake until crisp, approx 6-8 minutes
5. Remove after crisped and let cool for 2-5 minutes.
6. Serve with ice cream, caramel sauce and powdered sugar.

Baked Tomato and Egg Cups

Ingredients

• 4 Roma tomatoes, halved and seeded (large Roma tomatoes)
• 4 eggs
• salt and pepper to taste
• fresh herbs
• toasted bread for serving
• Shredded mozarella cheese

Instructions

1. Preheat oven to 450º
2. Place tomatoes on a baking sheet. 
3. Sprinkle marella cheese in bottom of tomato and crack eggs in tomato.
4. Season with salt and pepper
5. Bake for 6-7 minutes if you like your eggs runny. 8-10 for soft set.
6. Remove from oven and top with fresh chopped herbs.
7. Serve as is or on top of a crusty piece of toasted bread.

Heart Attack Brownies

This weekend  I made heart attack brownies. Cookie dough, candy bars, Oreos, and brownies all in one. I'm not sure I've ever eaten anything like it. I took it to work today and my staff fell into a deep sugar coma.

Peanut Butter Bacon Pie

This week we watching the American Baking Competition on TV and thought we'd try our hand at Francine's Chocolate Peanut Butter Bacon Pie.

We used the recipe we found online but it proved to be full of holes and inaccurate information. We search several different discussion pages and finally found the correct recipe but we had already messed up it up with the "official" recipe that was posted on the TV website.  What we ended up with was decent but it definitely could have been better.  It looks a lot better than it tasted. One of these days we'll try it again and adjust it more to our liking.

How To Make Waffles from Scratch

Today I ran out of Bisquick and we had a craving for waffles, so what was I supposed to do?  Some would say run to the grocery store, but not me...I made them from scratch here's the recipe.

Ingredients:

• 2 cups flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup melted butter
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, beat the eggs and then stir in the milk, butter, and vanilla. Next add the salt, flour, baking powder, and sugar.
2. Ladle the batter into a preheated waffle iron.  Cook until golden brown.

This recipe made about 5-6 waffles.

Chocolate Chip Cookie Dough Pie

Pie Crust Dough:

• 1 1/2 C flour
• 1/2 teaspoon salt
• 1/4 C shortening
• 1/4 C butter, cut up, or shortening
• 1/4 cup cold water

Directions for Pie Crust (unbaked):

1. In a medium bowl stir together flour and salt.  Cut in shortening and butter until pieces are pea size.
2. Sprinkle in 1 tablespoon of water at a time until dough is combined.
3. Gather dough into into a ball, kneading gently until it holds together.
4. On a lightly floured surface, flatten the pastry using your hands and then roll pastry from center to edges into a circle about 12 inches in diameter.
5. Place pastry dough in pie plate without stretching it.
6. DO NOT BAKE THE PIE CRUST DOUGH

Filling:

• 2 eggs
• 1 1/2 C flour
• 1/2 C granulated sugar
• 1/2 C packed brown sugar
• 3/4 C real softened butter
• 1 C chocolate chips
• 1 C chopped pecans

Directions for Pie Filling:

1. Beat eggs on high speed until foamy.  Beat in flour, granulated sugar and brown sugar.  Beat in butter.  Stir in morsels and nuts.  Spoon into pie shell.
2. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.  Cool on wire rack or serve slightly warm.

Quiche Night

Tonight Jason had the amazing idea to make a quiche.  

It was delicious!

Ingredients:

• 13 slices bacon
• 7 ounces shredded Swiss/Pepper Jack cheese
• 3 tablespoons butter, melted
• 7 eggs, beaten
• 1/3 cup chopped onion
• 2 teaspoons alt
• 3/4 cup flour
• 2 1/2 cups milk
• 2 green bell peppers finely chopped

Directions:

1. Place back on in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain, crumble and set aside.
2. Preheat oven to 350 degrees F.  Lightly grease a 9 inch pie pan or casserole dish.
3. Line bottom of dish with cheese and crumbled bacon.  
4. Combine eggs, butter, peppers, onion, salt, flour, and milk; whisk together until smooth; pour into pie pan.
5. Bake in preheated oven for 35-60 minutes, until set.
6. Serve hot or cold.

Orange Rolls

This morning I tried my hand at orange rolls, it proved to be much more of a project than I anticipated.  

The whole process took about 2-3 hours and produced four dozen orange crescent rolls.

INGREDIENTS

 Rolls:

• 2 cups milk
• 1/2 cup sugar
• 1/2 cup oil
• 3 teaspoons salt
• 7 cups flour
• 2 eggs
• 2 Tablespoons (2 packages) dry yeast
• 1/2 cup warm water

Filling:

• 1/2 cup (1 stick) softened butter
• 1 cup granulated white sugar
• Zest of two oranges

Glaze:

• Mix together juice of 2-3 oranges and  approximately 2 1/2 cups powdered sugar. (I juiced the oranges, strained out the chunks, and then added the sugar to the taste and consistency I wanted.)  If you put in too much powdered sugar and don't have any more oranges, try adding a little orange juice.

DIRECTIONS

1. Stir milk, sugar, oil, and salt until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in. 
2. Dissolve the 2 T. yeast in a 1/2 c. warm water and add to flour mixture. 
3. Mix in the remaining 4 cups of flour. 
4. Put some flour on a pastry board or counter and knead until dough is smooth and not sticky (more flour may be added if sticky). 
5. Put dough into greased bowl and let rise until double (about an hour) in a warm place. 

6.  Divide dough into 6 parts and roll each into a circle. 

7.  Spread 1/6 of the orange/butter filling mixture and cut into 8 wedges. (I use a pizza cutter to cut, it's easier than a knife.)

   

9.  Roll each into a crescent shape and transfer to a baking sheet. (roll the wide end of the triangle to the pointy end)

10.  Cover and let rise at least 1 hour in a warm place. 

11.  Bake at 400 degrees for 8-10 minutes. 

12.  Pour on glaze when rolls are still warm. **Warm, not hot.  If the rolls are too hot the glaze will melt right off.

Baklava Bars

INGREDIENTS
Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1/2 teaspoon grated lemon peel
• 1 egg

Filling

• 1 1/2 cups chopped walnuts
• 1/3 cup granulated sugar
• 1/4 cup butter or margarine, softened
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 frozen mini fillo shells (from 2.1-oz package)

Glaze

• 1/3 cup honey
• 2 tablespoons butter or margarine, softened
• 1 tablespoon packed brown sugar
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla

Garnish

• 5 tablespoons honey

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.

Red Velvet Cookies

INGREDIENTS

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/3 cup unsweetened cocoa
• 1/4 cup butter or margarine, softened
• 1/4 cup sour cream
• 1 tablespoon red food color
• 1 egg
• 3/4 to 1 cup cream cheese frosting
• 1/4 cup chopped nuts

DIRECTIONS

1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Silk Chocolate Pecan Pie

INGREDIENTS
Crust

• 1 box refrigerated pie crusts, softened as directed on box

Pecan Filling

• 2 eggs
• 1/3 cup granulated sugar
• 1/2 cup dark corn syrup
• 3 tablespoons butter or margarine, melted
• 1/8 teaspoon salt, if desired
• 1/2 cup chopped pecans

Chocolate Filling

• 1 cup hot milk
• 1/4 teaspoon vanilla
• 1 bag (12 oz) semisweet chocolate chips (2 cups)

Topping

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla
• Chocolate curls, if desired

DIRECTIONS

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. 
2. In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time. 
3. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour. 
4. Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes. 
5. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving. 
6. Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

Chocolate Chip Cookie-Stuffed Pies

INGREDIENTS

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 8 Pillsbury® Ready to Bake!® refrigerated chocolate chip cookies (from 16-oz package)
• 8 milk chocolate candy drops or pieces, unwrapped
• 1 teaspoon sugar

DIRECTIONS

1. Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust. 
2. Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 candy, pointed end into cookie. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar. 
3.  Bake 10 to 12 minutes or until golden brown.

Crumb Bars

Ingredients

• 3/4 cup butter, softened
• 1 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided
• 1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
2. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
3. Bake for 10 to 12 minutes or until edges are golden brown.
4. Combine 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
5. Stir nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

Chicken and Veggie Alfredo Biscuit Bake

INGREDIENTS

• 2 Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)
• 1 cup Alfredo pasta sauce (from 16-oz jar)
• 1 box (7 oz) Green Giant® Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
• 1 can (5 to 6 oz) chunk white chicken breast in water, drained
• 1 tablespoon grated Parmesan cheese

DIRECTIONS

1. 1 Heat oven to 375°F. Spray 1-quart casserole with cooking spray. 
2. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. Cut the biscuits into quarters. (Biscuits should still be cold for easier handling.) 
3. In 1-quart saucepan, heat pasta sauce, vegetables and chicken to boiling over medium-high heat, stirring frequently. Spoon into casserole. Top evenly with biscuit pieces; sprinkle biscuit pieces with cheese. 
4. Bake 40 to 45 minutes or until chicken mixture is bubbly and biscuits are deep golden brown. Let stand 10 minutes before serving.

Chocolate-Orange Scone

INGREDIENTS

Scones

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/3 cup Hershey’s® baking cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup cold butter, cut into 1/2-inch pieces
• 3/4 cup whipping cream
• 1/4 cup Smucker’s® Sweet Orange Marmalade
• 1 teaspoon vanilla extract
  
• 1 cup Hershey’s® mini chips semi-sweet chocolate
• 1 tablespoon raw sugar
  
• 2 oz Hershey’s® semi-sweet baking chocolate or 1/3 cup Hershey’s® mini chips semi-sweet chocolate

Orange Butter

• 1/2 cup LAND O LAKES® Butter, softened
• 1/4 cup powdered sugar
• 2 tablespoons Smucker’s® Sweet Orange Marmalade

DIRECTIONS

1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, cocoa, baking powder and salt. Cut in 1/3 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs.
2. In small bowl, gently stir cream, 1/4 cup marmalade and vanilla until mixed. Make a well in center of crumb mixture; add cream mixture to well. Stir with fork until crumb mixture is moistened and dough is sticky. Gently stir in 1 cup mini chocolate chips. Form dough into a ball.
3. On well floured surface, roll or pat dough into 9-inch round, 3/4 inch thick. Using knife dipped in flour, cut round into 12 wedges. Place 1 inch apart on cookie sheet. Sprinkle with raw sugar. Bake 14 to 18 minutes or until edges are set. Remove from cookie sheet to cooling rack. Cool 30 minutes.
4. In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.
5. In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones.

Crescent Bars

Ingredients

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) crescent refrigerated seamless dough sheet
• 1 cup white vanilla baking chips
• 1 cup semisweet chocolate chips
• 1 cup slivered almonds
• 1 cup cashew halves and pieces
• 1 can (14 oz) sweetened condensed milk (not evaporated)

Directions

1. Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan.
2. If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.
3. Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.
4. Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.

Nitey Night Cookies

Ingredients

• 2 egg whites
• 3/4 cup white sugar
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat egg whites with an electric mixer until soft peaks form.
   
3. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet.
   
4. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.