Thursday, November 29, 2007
What does a foodie do when she has insomnia? Update her blog with her newest recipe of course! ;)
(Recipe from www.allrecipes.com | photo from me!)
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1 cup semisweet chocolate chips
1/4 cup butter
1 cup semisweet chocolate chips
1/2 cup white sugar
2 eggs
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
[NOTES: I used strawberry cream cheese instead. YUMMERS!]
COOKING INSTRUCTIONS
> Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
> Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
> Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water.
> In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together.
> Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
> Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer.
> Top with remaining chocolate mixture. Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
> Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
ENJOY! :)
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Husband rating: A+
He really liked them esp the strawberry chocolate combo! SCORE!
Wifey rating: A
It was a little gooey for my tastes. Not sure if I needed to bake it longer or b/c of the chocolate chips. Maybe I’ll reduce the amt of chocolate chips that go into the cream cheese mixture next time. *shrugs*
Monday, November 26, 2007
Its that time again!
SECRET BAKER GOODS EXCHANGE! and my SB did not disappoint. She combined my 2 favorite things – Caramel and cupcakes! She even included the nutrition facts for me! Not sure I really wanted to know though. LOL.
Since I have a major sweet tooth I also added some buttercream frosting and it was incredibly sinful!
THANKS HANNAH!!
Caramel Cupcakes
Makes 12 servings (1 cupcake=1 serving)
Calories/serving = 182
WW pts/serving = 4
Caramel syrup
1/2 cup granulated sugar
1/2 tsp fresh lemon juice
1/4 cup water
Batter
1/4 cup sugar
1 1/3 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
1 large egg, lightly beaten
1 egg yolk
1 tsp vanilla extract
1/2 cup sour cream
> Preaheat oven to 350. Line muffin tins with paper liners and set aside.
> To make caramel syrup, place sugar and lemon juice in a small heavy pan and stir until lemon juice is distributed throughout – Place over moderate heat, without stirring until the sugar begins to melt. When first sign of smoke appear, begin stirring the melting sugar with a large metal spoon. Continue sitrring occasionally, so the sugar will melt and caramelize evenly.
> When most of the sugar is melted, lower the heat. Continue cooking till the caramel is light amber and frothy. Don’t be alarmed if it smokes, don’t let it burn.
> Just before the caramel is light amber, bring the water to a boil. In a small pan, when the caramel is cooked, add the water all at once.
> When syrup comes to a full boil, remove from heat and transfer to heatproof cup. Should make 1/2 cup of syrup. Let cool.
> Whisk dry ingredients together
> In another bowl, beat butter till light and fluffy. Gradually beat in sugar, lower mixer to medium. Beat in egg, egg yolk and vanilla
> Spoon into paper lined tins
> Bake until tops are firm – about 20 minutes
> Cook in muffin tins on wire rack
ENJOY!
Monday, November 26, 2007
I can’t believe its almost December! Where does the time go??
MONDAY: Spaghetti and Meatballs
TUESDAY: Baked Dijon Salmon
WEDNESDAY: (leftovers)
THURSDAY: Unfried chicken
FRIDAY: The Ultimate Chicken Parm
SATURDAY: L- TMNT salad | D- Fast Fancy Chicken
SUNDAY: L- Chicken pitas | D- Balsamic Chicken and Mushrooms
Dessert*: some kind of cupcake
*I just got a new cupcake recipe book – 500 cupcakes by Fergal Connolly – and there are TONS of recipes I wanna try!
Friday, November 23, 2007
(Recipe from DesigningDinner | photo from me!)
INGREDIENTS
9 lasagna noodles
3 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
1 teaspoon salt, divided
1/8 teaspoon ground nutmeg
2 1/2 cups milk
2 tablespoons chopped fresh parsley
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
COOKING INSTRUCTIONS
> Preheat oven to 350 degrees.
> Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
> In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.
> In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
> In a 7×11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
> Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
ENJOY! :)
Husband rating: not yet served
Wifey rating: A
I liked it but it wasn’t my favorite.
Brother rating: A/A-
He liked it but thought it would be better with some protein. Like brother like BIL.
Thursday, November 22, 2007
Second times the charm! I decided to try these cookies again for Thanksgiving (what better cookie than a cranberry cookie right? LOL). After contacting MrsPresley, who I got the original recipe from – she explained that she used instant oats while I used old fashion whole oats the first time and maybe that might be the reason for my thin dough? Version 2 definitely came out better with her suggestion!
PS- To all my beloved foodie friends… HAPPY TURKEY DAY!
(Recipe from GoodEatsNSweetTreats | photos from me!)
Cranberry White Chocolate Chip Oatmeal Cookies
Makes ~72 servings (1 cookie=1 serving)
Calories/serving = ~90 (www.sparkrecipes.com)
WW pts/serving = ~2
INGREDIENTS
3 eggs, well beaten
1 cup dried cranberries
1 tsp. vanilla
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 ½ cup flour
½ tsp salt
1 tsp ground cinnamon
2 tsp. baking soda
2 cups instant oats
1 cup white chocolate chips
COOKING INSTRUCTIONS
> Preheat oven to 350 degrees. Combine eggs, dried cranberries and vanilla and let stand for 1 hour, covered with plastic wrap.
> Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well.
> Blend in egg-cranberry mixture and oatmeal. Dough will be stiff.
> Fold in the white chocolate chips.
> Drop by heaping teaspoonfuls onto un-greased cookie sheet or roll in small balls and flatten slightly on cookie sheet. Bake for 10-12 minutes or until lightly browned.
ENJOY! :)
Husband rating: A+
Wifey rating: A+
I am usually not a huge fan of oatmeal cookies but these were yummy!
Family rating: A+
Best cookies I’ve ever had, even better than mommy’s! -Todd’s 10 year old cousin
Foodie friend rating: A+
(see comment!)
(Todd’s 10 year old cousin was also the ring boy at our wedding. You can tell from the picture that he LOVED our cocktail hour magician! LOL)
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