No Slivers Here

August 3, 2009

Blueberry Banana Bread

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: , — bettylou79 @ 9:37 pm

What a perfect combination and what a perfect way to use some great fruit.  I always seem to have bananas in my house, in the fruit basket or in the refrigerator awaiting their fate or even in the freezer all nice and mashed and measured!  Unfortunately I was out of the frozen blueberries that my husband and I picked last summer so I had to resort to store bought, boo!
This bread turned out wonderful.   I loved the addition of the blueberry to the banana bread.  I sent half of this loaf with my husband to share with his coworkers.  They gobbled it up!  I plan on making this again when we go blueberry picking this month.  I think I will make 2 loaves this time.

I found this recipe while scrolling through my Google Reader.  Go on over to Delicious Melscious and check out her other delightful morsels!  Enjoy!

100_3866

Blueberry Banana Bread

source: Delicious Meliscious
Ingredients:
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups ripe, mashed, bananas
1 cup frozen blueberries
1/2 cup coconut

Directions:
Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.

In a medium bowl and with an electric mixer at medium speed, beat butter and sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in flour, baking soda, and salt, stirring well. Add bananas and coconuts, stirring just until combined. Spoon batter into prepared pans.

Bake for 1 hour, or until a tester inserted into center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and allow to cool completely on wire racks.

Advertisements

June 8, 2009

Reese’s Peanut Butter Cup Cake

Filed under: Dessert, Holiday — Tags: , — bettylou79 @ 10:10 pm

Or Happy Birthday to my husband and Happy Mother’s Day!  I realize this post is a bit late coming but there really isn’t any good excuse other than it got buried in all the other posts waiting.

I made this cake for my husband’s birthday but also for my Mom who was coming down to have dinner with my husband and I before she and Lance headed out for Mexico the next morning.   My husband loves anything that has peanut butter in it and when I showed him this cake I had to file it away for his birthday cake or another special event involving him.

This cake was delicious but oh so rich!  The chocolate cake was so nice and moist.  I think my favorite part of the whole cake was the yummy peanut butter frosting.  I had so much fun decorating this cake from frosting it to putting on the Reese’s Peanut Butter Cups on it.  I’m so glad that it wasn’t just my husband and I eating this cake for dessert that night because it would have taken us weeks to finish it.

This cake does take some time to create but it is so worth it!  Enjoy!

This fabulous recipe popped up in my Google Reader and I have found that I’m always oogling over things on Annie’s blog.  Go check out the yummy treats on Annie’s Eats.

100_3821

Reese’s Cup Chocolate Peanut Butter Cake

source: Annies Eats blog


Ingredients:
For the cake:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional)

For decorating:
1 ½ – 2 batches peanut butter frosting
miniature Reese’s cups, halved and/or chopped

Directions:
For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.

Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Source: inspiration from Smells Like Home, cake from Baking: From My Home to Yours by Dorie Greenspan, frosting from Ina Garten

100_3823

May 13, 2009

Butterscotch Bars

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 11:55 am

I’m always on the look out for new cookie or bar recipes so when I saw this lightened up recipe in Cooking Light I knew I would be trying it soon.   I love butterscotch pudding  but not candy.  Something about the taste of butterscotch is comforting to me.  I remember my mom serving it still warm from the pan.  Yummy!

These bars did take some time to put together because you make a crust and you also have to melt the butterscotch chips and condensed milk.  These bars are delicious but I recommend that you have a napkin and  glass of milk near by too.  My husbands’ coworkers were lucky enough to be the recipients of half of the pan of Butterscotch Bars.

Enjoy!

100_3809

Butterscotch Bars

source:  Cooking Light

Ingredients

  • 1  cup  packed brown sugar
  • 5  tablespoons  butter, melted
  • 1  teaspoon  vanilla extract
  • 1  large egg, lightly beaten
  • 9  ounces  all-purpose flour (about 2 cups)
  • 2 1/2  cups  quick-cooking oats
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • Cooking spray
  • 3/4  cup  fat-free sweetened condensed milk
  • 1 1/4  cups  butterscotch morsels (about 8 ounces)
  • 1/8  teaspoon  salt
  • 1/2  cup  finely chopped walnuts, toasted

Preparation

1. Preheat oven to 350°.

2. Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9–inch baking pan coated with cooking spray; press into bottom of pan. Set aside.

3. Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.

May 5, 2009

Garden Harvest Cake

Filed under: Bread, Breakfast, Dessert, Fruit, Vegetables — Tags: , , , — bettylou79 @ 12:26 pm

I’m always in the mood for new bread or cake recipes and when I spotted this one in Cooking Light I knew I would be trying it soon.  It was also a great excuse to use my stoneware loaf pan again!  This cake was so tender and moist.  I loved how sweet it was too.  It smelled just like fall when it was baking. Memories!

I did learn that I should trust the recipe.  When it says that 1 carrot shredded will equal 1/2 of a cup, believe it!  I bought double the amount called for of apple, zucchini and carrots.  So, I ended up doubling the recipe.  I kept one loaf and sent the other with my husband to his work. If you double the recipe I suggest using a food processor to shred the apples, zucchini and carrots.  It will go much faster than by hand (I know from experience)!

Enjoy!

100_3798

Garden Harvest Cake

source: Cooking Light

Ingredients

  • 4.5  ounces  all-purpose flour (1 cup)
  • 3/4  cup  sugar
  • 2  teaspoons  ground cinnamon
  • 1  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/2  cup  grated peeled Granny Smith apple (about 1 medium)
  • 1/2  cup  grated carrot (about 1 medium)
  • 1/2  cup  shredded zucchini
  • 1/4  cup  chopped walnuts, toasted
  • 1/4  cup  canola oil
  • 1/4  cup  nonfat buttermilk
  • 2  large eggs
  • Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

April 21, 2009

Soft and Chewy Chocolate Chip Cookies

Filed under: Cookies, Dessert — Tags: , — bettylou79 @ 12:47 pm

I made these last week for a student in a class that I’m teaching one day a week.  He was done with the class so I wanted to bring something to congratulate him but also to celebrate.  He is a senior in high school and has decided to go to my alma mater next year.  Go Eags!  The class is 14 weeks long and most students come 14 weeks in a row, others come sporadically.  In the class I’m teaching the students about making good choices, social skills and how to manage their anger.  I was going to give this student a choice of  cookies but time got away from me so I decided to go with the classic and always safe, Chocolate Chip Cookies.  I have another student who is about to finish the class soon too.  I will probably give him a choice of cookie recipes.

When I decided to make chocolate chip cookies I knew that I wanted to try a different recipe (usually I use the recipe on the back of the chocolate chip bag).  This time I chose to consult my Martha Stewart cookies cookbook.  I knew their had to be a recipe in there!  I was in luck!  These turned out just like the title  says, soft and chewy!  They are definitely being added to the cookie repitore!  I’m still trying to replicate the delicious Mrs. Field’s cookies.  That might take some time.

I don’t have a picture of the cookies.  I’m assuming you know what chocolate chip cookies look like but also the whole batch is gone.  I took half to class and kept the rest here.  We made fast work of them!

Enjoy!

Soft and Chewy Chocolate Chip Cookies

source:  Martha Stewart Cookies and Martha Stewart

Ingredients

Makes about 3 dozen

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

March 26, 2009

Self Frosting Nutella Cupcakes

Filed under: Dessert — Tags: — bettylou79 @ 3:50 am

I was in the mood for cupcakes and I remembered seeing  a recipe for Nutella cupcakes in my Google Reader.  I decided that would be the perfect way to use up some more of the large container of Nutella we have in the kitchen.  I sent a shout out to the ladies on The Nest and one person suggested buying a yellow cake mix and adding the Nutella into the cups of batter.  Someone else sent me over to Baking Bites.  Wow!  There is some wonderful stuff on that site!  Go look! I’m going to make some apple muffins from the site too.

I had forgotten how easy it is to make cupcakes or cake for that matter from scratch.  I will making more cupcakes from scratch again very soon!   My husband has a birhtday coming in May.  Hmm!  Enjoy!  These came together quite easily and you don’t even have to bother with frosting them.

100_3724

Nutella Frosted Cupcakes

source: Baking Bites

10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Directions:

Preheat oven to 325F. Line 12 muffin tins with paper liners.

Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes.
Remove to a wire rack to cool completely.
Makes 12.

March 21, 2009

Peanut Butter and Jelly Bars

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 11:22 am

A few months ago I received Martha Stewart’s Cookies cookbook for my birthday.  I must confess that this is the first recipe that I’ve made out of it.  Something put me in the mood for peanut butter cookies but then I remembered that I had a recipe in teh cookbook for Peanut Butter and Jelly Bars.  The idea of bar cookies appealed to me so much more than drop cookies.

My husband and I both agreed that these tasted like a peanut butter and jelly sandwich that was baked.  I suggest that you have a glass of milk and a napkin handy when you eat these cookies.  My husband took a small plate of cookies to a coworker who also enjoyed them.  I took a plate to my mom and she loved them.  I suggest bringing these to your next gathering.

100_3702

Peanut Butter and Jelly Bars

source: Martha Stewart Cookie cookbook and marthastewart.com

Ingredients

Makes about 3 dozen

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour, plus more for pan
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 1/2 cups smooth peanut butter
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups strawberry jam, or other flavor
  • 2/3 cup salted peanuts, roughly chopped

Directions

  1. Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
  2. Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
  3. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

February 19, 2009

Cinnamon Swirl Bread

Filed under: Bread, Breakfast, Dessert, Holiday — Tags: — bettylou79 @ 1:52 pm

I’m starting to think that my resolution is turning out to be quite easy to keep!  This past weekend when my husband and I were wandering around downtown Seattle we went into Sur La Table and I was drooling over a pasta maker.  I told my husband that once I feel like I have mastered bread I’m going to move on to pasta.  He of course had no objections!  I will need more storage space for all the pasta as it dries or my husband could build me something!  We sampled the bread last night and I intend to try it today, toasted.  I’m sure it will be great!

I was amazed at how long this bread took to make from start to finish.  I’m starting to wonder how bakeries manage to have fresh bread in the mornings.  Coming in to bake before the sun rises is not my idea of fun!

I would love to try this recipe next time and add the raisins.  I wanted to make the bread so badly but I didn’t want to go out and get some of the ingredients I didn’t have (potato flour, dry milk and raisins).  Enjoy!

100_3654

Cinnamon Swirl Bread

source: seen on Two Fat Als, originally from Cook’s Illustrated

Ingredients:
(dough)
1/2 cup milk
4 tbsp unsalted butter, cut into 1/2 inch pieces
1 package dry active yeast (2 1/4 tsp)
1/2 cup warm water
1/3 cup sugar
2 large eggs
1 1/2 tsp salt
3 1/4 cups all-purpose flour, plus extra

(filling and glaze)
1/4 cup sugar
5 tsp ground cinnamon
milk for brushing
1 large egg
2 tsp milk

Instructions:
Begin with the dough. Heat milk and butter together in a small saucepan until butter melts. Cool to lukewarm. Meanwhile, sprinkle yeast over warm water in a large bowl. Using a wooden spoon, stir slowly in a circular motion while adding sugar, eggs, salt and lukewarm milk mixture. Continue stirring a bit more quickly, and add 2 cups of flour until mixed thoroughly, then add remaining 1 1/4 cups flour until mixed through. Add more flour if dough seems extremely sticky. Remove dough from bowl, and knead on a floured surface for about 10 minutes, adding more flour as necessary, until dough is smooth and elastic. Place in covered, greased bowl to rise for 2 to 2 1/2 hours, until doubled in size. Once risen, punch dough down once in the center, and let rest for 10 minutes. Meanwhile, mix cinnamon and sugar together for filling, and grease 9×5 inch loaf pan. Roll dough into an 8×18 inch rectangle, with the 8 inch side facing toward you. Brush milk over dough, and sprinkle cinnamon and sugar over it, leaving a 1/2 inch edge on the side farthest away. Beginning with the side closest to you, roll dough into a log shape, pressing ends together to make sure that it does not become more than 8 inches. Pinch dough ends together to form a tight seam, and push ends of dough toward the center. Pinch outside dough edges together to form a seal. Place the dough seam-side down into the loaf pan, and press down evenly. Let the dough rise more until it is about 1 inch above the edge of the pan (30-60 minutes). Preheat oven to 350, and combine milk with egg. Before baking, brush this mixture over the top of the loaf. Bake for 30-35 minutes until golden brown, and let cool for 45 minutes before serving.

February 17, 2009

Quick Vanilla Buttercream Frosting

Filed under: Cookies, Dessert, Holiday — Tags: — bettylou79 @ 12:04 pm

You will notice that the picture below isn’t just of frosting but actually the sugar cookies that the frosting is gracing too!  I got the recipe for the sugar cookies from my 5k running buddy and friend from high school.  I had to beg for the recipe and she made me promise her my first born (no plans for any of those anytime soon!).  I promised my first born or that I would name him/her after her.  I will however give you her blog address to look at her other yummy things!  Here is her blog with pictures of her cookies.

This frosting recipe was great and came together quickly, even though I was nervous at first.  I also got to use my new small spreader from Pampered Chef.  It made frosting the cookies a dream!  I’m going to have an online/catalog party next month and I will definitely get the larger spreader too.  Here is what my spreader looks like:

spreaderMy only problem with the frosting was that now I have about 3/4 of a cup left over!  Hmm!  What to do!  I’ve thought of making cupcakes.  We’ll see what I decide on!  Eating it straight out of the bowl also sounds tempting too!  Here are my cookies.  Don’t mind the tacky paper plates!  I was sending them with my husband to work. Enjoy!

100_3596

Quick Vanilla Buttercream Frosting

source: foodnetwork.com

Ingredients

  • 3 cups confectioners’ sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

February 3, 2009

Chocolate Chip Cookie Dough Dip

Filed under: Appetizers, Dessert, Holiday — Tags: — bettylou79 @ 1:12 pm

Goodness!  I’m noticing a trend!  The last few posts have been about chocolate.  I must like chocolate or something!

This is actually the 2nd time that I’ve made this dip.  The first time I made it to bring to a party after a Cougar football game.   It was very well received especially by the women their!  I think this dip would be perfect to bring to either a bridal or a baby shower.

I brought this dip to the Super Bowl party that my husband and I attended this weekend.  I seem to have a tough time going to a party or gathering and not bringing something.  I guess it could always be worse!  I’ve heard some people call certain dips that are super addictive, Crack Dip.  I think this might just be one of them! I spotted this dip on The Nest a few years ago when I was just discovering food blogs.  I don’t remember where I first found it though!

This recipe comes together very easily.  So easily that I bought the ingredients on our way to the party and made the dip at the party!  Thanks for letting me dirty up your kitchen Brooke!  I alwasy love recipes that include ingredients that are easy to find and are decent in price!  This recipe is both of those things!  I brought graham cracker sticks to dip, but I have also tried it with Nilla wafers.  Both were great!  I don’t have a picture because I forgot to grab the camera!  There are pletny of pictures of this recipe out there!

Chocolate Chip Cookie Dough Dip

source: www.recipezaar.com

Ingredients

Directions

  1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
  2. Remove from heat, whisk in the vanilla and set aside to cool.
  3. Beat the cream cheese and confectioner’s sugar for 1 minute.
  4. Slowly beat in the cooled butter mixture and beat again for another minute.
  5. Stir in the chocolate chips and nuts, if using.
  6. Pour into a serving bowl and refrigerate.
  7. Garnish with additional chocolate chips or nuts, if you choose.
Older Posts »

Create a free website or blog at WordPress.com.