I have to come up with a catchier name for this concept - because it was a HIT. I saw it in a magazine somewhere, and tried it out tonight after dinner. Easy as 1, 2, 3.
1) Chop banana slices, strawberry slices, any other fruit of your choice.
2) Dip in vanilla yogurt
3) Roll in sprinkles
And present a delicious, nutritious and festive snack or dessert to a happy crowd.
I'm sure there are other variations to be considered, like crushed nuts or granola, have a ball!
Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts
Tuesday, July 13, 2010
Monday, February 8, 2010
Curing your chocolate craving - 1 minute brownie in a mug
We don't eat desserts normally around our house, it tends to be a weekend treat. Because I am CRAZY for chocolate, I keep a stash of chocolate mints in a jar that's just for me, and that keeps me from buying or baking sweets.
However, when the weekend comes, I have more time for baking, and I always want to make brownies!!! But then we're left with a giant pan, and having brownies after every meal is too excessive. Can you see my dilemma?
So I found this recipe online for a mug brownie. There are various versions on the web, but this is my modification taken from this link (sent to me by Erin, thank you!) While not gourmet, this recipe does the trick when you are craving a single serve brownie, and the fact that it's done in one minute is almost too good to be true.
Here is my version, I basically cut out the oil and substituted it for plain Motts applesauce. The result is gooey and cakey and wonderful with a tall glass of fat free milk! Indulge yourself and thank me later! :)
3 tbsp flour
1.5 tbsp sugar
1.5 tbsp cocoa
2 tbsp applesauce
dash of salt
dash of water to smooth out batter to desired consistency
1 (or 2) tbsp of your favorite chocolate chips
Mix ingredients together, microwave in a pre-greased mug for 1 minute and ENJOY!
However, when the weekend comes, I have more time for baking, and I always want to make brownies!!! But then we're left with a giant pan, and having brownies after every meal is too excessive. Can you see my dilemma?
So I found this recipe online for a mug brownie. There are various versions on the web, but this is my modification taken from this link (sent to me by Erin, thank you!) While not gourmet, this recipe does the trick when you are craving a single serve brownie, and the fact that it's done in one minute is almost too good to be true.
Here is my version, I basically cut out the oil and substituted it for plain Motts applesauce. The result is gooey and cakey and wonderful with a tall glass of fat free milk! Indulge yourself and thank me later! :)
3 tbsp flour
1.5 tbsp sugar
1.5 tbsp cocoa
2 tbsp applesauce
dash of salt
dash of water to smooth out batter to desired consistency
1 (or 2) tbsp of your favorite chocolate chips
Mix ingredients together, microwave in a pre-greased mug for 1 minute and ENJOY!
Friday, November 20, 2009
Powerball Recipe - super snacks for super kids
Power Ball Cookie Recipe: Healthy snacks for your little ones.
Mix together 1 cup peanut butter and 1 cup honey until smooth.
Gradually add in 3 cups old-fashioned oats and 1/2 cup ground flaxseed.
Add one cup chocolate chips and 1 cup any combo of nuts and soft dried fruit and mix gently in your standard mixer or mush together by hand.
Roll into ping-pong size balls and put into mini muffin cups.
You can eat them right away, but they’ll be less sticky after a night in the fridge.
Recipe found in Wondertime Magazine
Thank you Jess for letting me use this!
Mix together 1 cup peanut butter and 1 cup honey until smooth.
Gradually add in 3 cups old-fashioned oats and 1/2 cup ground flaxseed.
Add one cup chocolate chips and 1 cup any combo of nuts and soft dried fruit and mix gently in your standard mixer or mush together by hand.
Roll into ping-pong size balls and put into mini muffin cups.
You can eat them right away, but they’ll be less sticky after a night in the fridge.
Recipe found in Wondertime Magazine
Thank you Jess for letting me use this!
Monday, September 14, 2009
Cat's Classic Chocolate Cake
I just love that alliteration. But I love this cake more. And Catharine even more! :)
Cake:
1/2 cup dark corn syrup
1/2 cup butter
1 cup chocolate morsels
1/2 cup sugar
3 eggs
1 tsp vanilla extract
1 cup flour
1 cup chopped walnuts
Glaze:
2/3 cup chocolate morsels
2 tbsp butter
4 tbsp dark corn syrup
2 tsp milk
***Chopped nuts and fresh raspberries as topping
Directions:
Preheat over to 350. Grease and flour 9 inch baking pan. Combine corn suryp and butter in a sauce pan, boil, stir continuously. Add chocolate until melted. Remove from heat. Add sugar, eggs, and vanilla. Blend in flour and walnuts. Pour mixture into pan. Bake until toothpick comes out clean , 30 mins. Cool and then turn out.
For glaze, combine chocolate, butter and corn syrup in a sauce pan, cook over low heat until chocolate melts. Remove from heat; stir in milk. Pour over cake. Let stand and serve with fruit and nut toppings - or preserves like Catharine does.
Cake:
1/2 cup dark corn syrup
1/2 cup butter
1 cup chocolate morsels
1/2 cup sugar
3 eggs
1 tsp vanilla extract
1 cup flour
1 cup chopped walnuts
Glaze:
2/3 cup chocolate morsels
2 tbsp butter
4 tbsp dark corn syrup
2 tsp milk
***Chopped nuts and fresh raspberries as topping
Directions:
Preheat over to 350. Grease and flour 9 inch baking pan. Combine corn suryp and butter in a sauce pan, boil, stir continuously. Add chocolate until melted. Remove from heat. Add sugar, eggs, and vanilla. Blend in flour and walnuts. Pour mixture into pan. Bake until toothpick comes out clean , 30 mins. Cool and then turn out.
For glaze, combine chocolate, butter and corn syrup in a sauce pan, cook over low heat until chocolate melts. Remove from heat; stir in milk. Pour over cake. Let stand and serve with fruit and nut toppings - or preserves like Catharine does.
Pomegranate Bread Pudding
I made a bunch of butter and jelly sandwiches and had cut them in shapes for Dominic's school Christmas party, and I didn't even think about what to do with the crusts. My ever resourceful husband left a bunch of recipes up for me to see in the morning on the kitchen lap top for bread pudding. Brilliant man! So I got straight to work! I had never made it before, and I was pleased with how it came out. I added pomegranate seeds to give it a little punch and a festive appearance, but it did not turn out very sweet. And I didn't prepare any vanilla sauce with it. So I'd recommend if you try this recipe and you prefer sweetness, then prepare a sauce to serve it with or add more sugar. This is turning out to be an EXCELLENT breakfast.
This recipe yielded two dishes for me, so bring one to a neighbor :) I think we'll make this for breakfast on Christmas day, it's just so warm and yummy. Okay I'm going on and on. This is actually modified from the food networks recipe for peanut butter and jelly bread pudding, which didn't appeal to me, so I left out the pb and j. I'd include a real picture instead of the food network's one, but mine is half eaten already... ;)
Ingredients
* 4 cups whole milk
* 6 large eggs, at room temperature
* 1/2 cup sugar
* 1 tablespoon vanilla extract
* 1/4 teaspoon salt
* 8 cups coarsely chopped bread crust, from 1 (20-ounce) loaf white bread (or the same amount of day-old bread)
* any fruit on hand, preferably dried fruit. Bakers chocolate works well too!
* Unsalted butter, for greasing pan
Directions
Preheat the oven to 350 degrees F. Lightly butter a 13 by-9-inch baking pan.
Put 2 cups milk, the eggs, sugar, vanilla, and salt into a blender and blend until smooth. Pour into a large bowl, then whisk in the remaining 2 cups milk. Stir in the bread and set aside to soak for about 10 minutes. Pour this mixture into the prepared baking pan. Place spoonfuls of your favorite fruits or ingredients into the bread mixture, pushing them in a bit with your spoon. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm. Let cool. Cut into squares to serve.
This recipe yielded two dishes for me, so bring one to a neighbor :) I think we'll make this for breakfast on Christmas day, it's just so warm and yummy. Okay I'm going on and on. This is actually modified from the food networks recipe for peanut butter and jelly bread pudding, which didn't appeal to me, so I left out the pb and j. I'd include a real picture instead of the food network's one, but mine is half eaten already... ;)
Ingredients
* 4 cups whole milk
* 6 large eggs, at room temperature
* 1/2 cup sugar
* 1 tablespoon vanilla extract
* 1/4 teaspoon salt
* 8 cups coarsely chopped bread crust, from 1 (20-ounce) loaf white bread (or the same amount of day-old bread)
* any fruit on hand, preferably dried fruit. Bakers chocolate works well too!
* Unsalted butter, for greasing pan
Directions
Preheat the oven to 350 degrees F. Lightly butter a 13 by-9-inch baking pan.
Put 2 cups milk, the eggs, sugar, vanilla, and salt into a blender and blend until smooth. Pour into a large bowl, then whisk in the remaining 2 cups milk. Stir in the bread and set aside to soak for about 10 minutes. Pour this mixture into the prepared baking pan. Place spoonfuls of your favorite fruits or ingredients into the bread mixture, pushing them in a bit with your spoon. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm. Let cool. Cut into squares to serve.
Shortcut Strawberry Shortcakes & Homemade Whipped Cream
Mouth-wateringly delicious, I promise!
Shortcut Shortcakes
1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1. Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
2. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
3. Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
4. Split warm shortcakes; fill and top with strawberries and whipped cream.
For whipped cream:
-Ingredients:
* 1 pint heavy whipping cream
* 1/2 teaspoon vanilla extract
* 1/4 cup powdered sugar
Preparation:
1. Mix the liquid ingredients in a bowl. Mix any additional dry ingredients with the powdered sugar then mix the dry ingredient mixture with the liquid ingredients.
2. Whip the mixture with an electric hand mixer until raised peaks form in it and hold their shape. It should take about four minutes (or much longer if using a manual hand mixer or whisk).
3. Serve over your dessert and enjoy!
* Courtesy of Betty Crocker
Shortcut Shortcakes
1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1. Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
2. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
3. Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
4. Split warm shortcakes; fill and top with strawberries and whipped cream.
For whipped cream:
-Ingredients:
* 1 pint heavy whipping cream
* 1/2 teaspoon vanilla extract
* 1/4 cup powdered sugar
Preparation:
1. Mix the liquid ingredients in a bowl. Mix any additional dry ingredients with the powdered sugar then mix the dry ingredient mixture with the liquid ingredients.
2. Whip the mixture with an electric hand mixer until raised peaks form in it and hold their shape. It should take about four minutes (or much longer if using a manual hand mixer or whisk).
3. Serve over your dessert and enjoy!
* Courtesy of Betty Crocker
Oatmeal Chocolate Chip Cookies
My very very favorite cookie in the whole world.
-2 cup flour (I like King Arthur's)
- 1/2 tsp salt
-1/2 tsp baking powder
-1 tsp baking soda
-1 tbsp vanilla extract
-3 tbsp milk
-2 eggs
-1/2 lb butter
-1 cup brown sugar
-1/2 cup sugar
-3 cups oats
- can't recall if I use one whole bag or a half bag of chocolate chips. It's up to your discretion, just eye ball it :)
Preheat oven to 350. Mix dry ingredients. Mix wet ingredients separately. Combine together wet and dry ingredients. Bake at 350 for 16 mins.
-2 cup flour (I like King Arthur's)
- 1/2 tsp salt
-1/2 tsp baking powder
-1 tsp baking soda
-1 tbsp vanilla extract
-3 tbsp milk
-2 eggs
-1/2 lb butter
-1 cup brown sugar
-1/2 cup sugar
-3 cups oats
- can't recall if I use one whole bag or a half bag of chocolate chips. It's up to your discretion, just eye ball it :)
Preheat oven to 350. Mix dry ingredients. Mix wet ingredients separately. Combine together wet and dry ingredients. Bake at 350 for 16 mins.
World's Easiest Chocolate Mousse
Serves 4
by Deborah Mele
1/2 Cup Whole Milk
1 to 2 Tablespoons Sugar (3 Tablespoons If No Liqueur Is Added)
2 Tablespoons of Flavored Liqueur of Choice (See Above)
1 Cup Finely Chopped Bittersweet Chocolate (Or Chocolate Chips)
3 Extra Large Egg Whites
To Serve:
Sweetened Whip Cream
Garnish Of Choice (See Above)
In a small saucepan, heat the milk with the sugar and liqueur (if using) until it is hot and the sugar has completely dissolved. Do not allow to boil. Place the chocolate in a blender, and pour the hot milk over top. Run the blender until the chocolate has melted, about a minute. Add the egg whites and blend on high until very light, about another minute or so. Pour the mousse into individual cups and refrigerate at least 3 to 4 hours.
To serve, place a dollop of whipped cream on top and garnish with ingredients of your choice.
* Thanks to Catharine for introducing me to this decadence!!!
by Deborah Mele
1/2 Cup Whole Milk
1 to 2 Tablespoons Sugar (3 Tablespoons If No Liqueur Is Added)
2 Tablespoons of Flavored Liqueur of Choice (See Above)
1 Cup Finely Chopped Bittersweet Chocolate (Or Chocolate Chips)
3 Extra Large Egg Whites
To Serve:
Sweetened Whip Cream
Garnish Of Choice (See Above)
In a small saucepan, heat the milk with the sugar and liqueur (if using) until it is hot and the sugar has completely dissolved. Do not allow to boil. Place the chocolate in a blender, and pour the hot milk over top. Run the blender until the chocolate has melted, about a minute. Add the egg whites and blend on high until very light, about another minute or so. Pour the mousse into individual cups and refrigerate at least 3 to 4 hours.
To serve, place a dollop of whipped cream on top and garnish with ingredients of your choice.
* Thanks to Catharine for introducing me to this decadence!!!
Pumpkin bread
This is my favorite pumpkin bread recipe EVER - I think the secret is all the eggs. I only used 1 1/2 cup sugar though, because I find the pumpkin is sweet enough on its own. I tried it once with golden juicy plump raisins and pecans, and then again with a cup of chocolate chips. We are snacking on it all day and having it for breakfast and never grow tired of it! :) These would be great as mini loaves wrapped up in festive cellophane as gift ideas! (hmmm...note to self...)
I think I will try some variations with a zuchini loaf and a carrot loaf - I'll post if they end up being a hit around here.
DOWNEAST MAINE PUMPKIN BREAD
PREP TIME 15 Min
COOK TIME 50 Min
READY IN 1 Hr 5 Min
Original recipe yield 3 - 7x3 inch loaf pans
INGREDIENTS:
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
*I always find the more moisture the better with breads like this. Don't skimp on the moist stuff!
I think I will try some variations with a zuchini loaf and a carrot loaf - I'll post if they end up being a hit around here.
DOWNEAST MAINE PUMPKIN BREAD
PREP TIME 15 Min
COOK TIME 50 Min
READY IN 1 Hr 5 Min
Original recipe yield 3 - 7x3 inch loaf pans
INGREDIENTS:
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
*I always find the more moisture the better with breads like this. Don't skimp on the moist stuff!
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