Friday, March 30, 2012

Egg in a Hole

This is my favorite breaskfast. My dad used to make this for us all the time growing up and its so easy and delicious.


Egg in a Hole

Olive Oil
1 slice of Bread
1 Egg

Spray a skillet with olive oil and heat over medium heat. Cut a 2-inch hole in the middle of the slice of bread. Eat the bread you pulled out of the hole. Place bread into the heated up pan. Crack an egg into the hole. Cook for 2-3 minutes, flip the bread over and cook 2 more minutes. Egg will be over easy.
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Wednesday, March 28, 2012

Rolo Cupcakes

One of my favorite things are chocolate and caramel so when I saw this rolo cupcake recipe it went right to my 'to make' list. Creamy caramel frosting on a yummy chocolate cake with a rolo surprise in the middle.


Rolo Cupcakes
Recipe Source: MyBakingAddiction.com

Cake
1 package Devil’s Food Cake mix
1 large package Instant Chocolate Pudding
1 cup Sour Cream
1 cup Vegetable Oil
4 Eggs, lightly beaten
1/2 cup Warm Water
1 teaspoon Pure Vanilla Extract
24 frozen Rolos, frozen for at least 2 hours

Frosting
4 sticks Butter; room temp
2 teaspoons Pure Vanilla Extract
1/4 teaspoon Salt
1/3 cup Caramel 
6 cups Powdered Sugar

For the Cake
1. Preheat oven to 350 degrees F. Line 2 - 12 cup muffin tins with paper liners.

2. In the bowl of a stand mixer, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

3. Evenly divide the batter in the cupcake liners. Gently push a frozen Rolo into the center of the batter and smooth the surface covering the candy with batter.

4. Bake for 18-22 minutes. Cool cupcakes completely.

For the Frosting
1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

2. Begin adding in the sugar and mixing thoroughly after each addition. Frost cupcakes.

I shared this at
Kitchen Fun and Crafty Friday Link Party
 
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Monday, March 26, 2012

Rice Krispie Treats

These are one of my favorite desserts. They are so easy, they taste good and sometimes you just want something simple that reminds you of your childhood.


Rice Krispie Treats

3 Tablespoons Butter
1 – 10oz pkg regular marshmallows or 4 cups Mini Marshmallows
6 cups Rice Krispies

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add rice krispies and stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13x9 pan coated with cooking spray. Cool. Cut into squares. Best if served the same day.
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Tuesday, March 20, 2012

Peaches and Cream Cake

Light and fluffy cake, smooth and creamy with the cream cheese, and cinnamon and sugar. Its like a peach cobbler with something extra.


Peaches and Cream Cake
Recipe Source: MelsKitchenCafe.com

Cake
1 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Granulated Sugar
1 Tablespoon Cornstarch
1 teaspoon Pure Vanilla Extract
2 Eggs
1 cup Milk
6 Tablespoons Butter, melted

Peaches and Topping
29oz can sliced Peaches or 1 quart bottled Peaches
2-8oz pkgs Cream Cheese, softened to room temperature
1 cup Granulated Sugar
6 Tablespoons reserved Peach Juice
Cinnamon and Sugar for sprinkling

1. Preheat the oven to 350 degrees. Lightly grease a 9x13 baking pan with cooking spray and set aside.

2. In a medium bowl combine the flour, baking powder, salt, sugar and cornstarch. Whisk. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.

3. Chop the peaches into bite-sized pieces, spread them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. Try to spread it as evenly over the top as possible. Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.

4. Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. If the middle still jiggles, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm.

I shared this at
Totally Tasty Tuesdays
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Thursday, March 15, 2012

Cheddar Bay Biscuits

Bread is my favorite food and when I was looking for a fast easy roll of sorts to go with our dinner I found this. It was quick, easy and so delicious. There is a garlic butter brushed on top after its baked and it adds that little extra burst of flavor.


Cheddar Bay Biscuits

Biscuits
2 1/2 cups Bisquick
4 Tablespoons Cold Butter
1 cup Cheddar Cheese, shredded
3/4 cup Milk
1/4 teaspoon Garlic Powder

Butter Glaze
3 Tablespoons Butter
1/2 teaspoon Garlic Powder
3/4 teaspoon Dried Parsley Flakes

1. Preheat oven to 400 degrees. Lightly grease a cookie sheet and set aside.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or 2 forks. Cut until butter is in the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

3. Drop 1/4 cup portions of the dough onto the lightly greased cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.

4. While the biscuits are baking, melt butter is a small bowl. Stir in garlic powder and dried parsley flakes. Use a pastry brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes about 9.
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Tuesday, March 13, 2012

Chocolate Creme Brulee

I love créme brulée so I thought chocolate créme brulée would be great too, I was correct. I am still in love with the original but there is something extra delicious about adding chocolate.


Créme Brulée

5 large Egg Yolks
4 Tablespoons Granulated Sugar (plus more for the burnt sugar topping)
2 cups Heavy Cream
1 teaspoon Pure Vanilla Extract
5oz dark chocolate, finely chopped

1. Preheat your oven to 300 degrees and place six ceramic dishes in a roasting pan.

2. With a whisk, stir together two tablespoons of sugar with the egg yolks, being careful not to incorporate too much air into the mixture.

3. Bring the cream, two remaining 2 tablespoons of sugar and vanilla to a simmer over medium heat. Once it begins to foam, remove from heat. Add the chocolate to the mixture and stir until completely melted and smooth.

4. Pour about 1/2 a cup of the warm chocolate cream into the bowl with the eggs while whisking. Add the remaining cream and mix well.

5. Pour the custard into through a fine mesh strainer. Pour the strained mixture between the six tarts, tapping the roasting pan gently on the counter to settle the custard to remove any air bubbles. Pour hot water into your roasting pan so it comes up roughly as high as the custard and bake for approx. 20 minutes or until set.

6. Allow to chill about 4 hours. Then sprinkle each with 1-2 tablespoons granulated sugar and torch them until melted. Allow the sugar to set and then serve. (If you don't have a kitchen torch you can place them under the broiler to melt the sugar, watch carefully to help the sugars caramelize evenly.)

I shared this at
Totally Tasty Tuesdays
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Thursday, March 8, 2012

Turkey Meatballs

We don't ever eat Spaghetti without these meatballs. They are so delicious you won't want to stop eating them.


Turkey Meatballs
Recipe Source: AllRecipes.com

2 Tablespoons Olive Oil
1 lb Ground Turkey
1 Egg, beaten
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/3 cup Italian Seasoned Bread Crumbs
1/2 cup Parmesan Cheese, grated

1. Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish with the olive oil and place it in the oven while it heats. 

2. In a medium bowl mix together the ground turkey, egg, bread crumbs, garlic, and onion powders using your hands. Once combined form golf ball sized meatballs. Place 1 inch apart in the hot baking dish. 

3. Bake 15 minutes then turn them over and bake for 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce.
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Tuesday, March 6, 2012

Amish Friendship Bread

I love bread, but when my mum gave me this recipe and I read it takes 10 days to make, I was just going to go home and throw it away. But lucky for me she gave me some of the bread along with the recipe and after I tasted it, I had to make it. It is so unhealthy, but so good. Totally worth the 10 days it sits on the couter staring at you.


Amish Friendship Bread

*Do NOT use a metal spoon or metal for mixing
*Do NOT refrigerate

When air forms in bag and is too puffy, let it out and reseal. It is normal for batter to rise, bubble, and ferment.

DAY 1 In a bowl stir until combined, 1 cup Flour, 1 cup Granulated Sugar, & 1 cup Milk. Pour into a quart size ziploc bag.
DAY 2 Mush the bag - squeeze the batter around a little
DAY 3 Mush the bag
DAY 4 Mush the bag
DAY 5 Mush the bag
DAY 6 In the bag, add: 1 cup flour, 1 cup sugar, and 1 cup milk. Mix in and squeeze.
DAY 7 Mush the bag
DAY 8 Mush the bag
DAY 9 Mush the bag
DAY 10: Combine in a LARGE bowl; the batter from bag, 1 cup flour, 1 cup sugar, and 1 cup milk.

Stir and pour Three 1 cup starters into quart size Ziploc bags. Keep one for yourself and give the other 2 to friends with the instructions.

To the remaining batter in the bowl, add following ingredients and mix well:

1 cup Vegetable Oil
2 cups Flour
1 cup Sugar
2 teaspoons Cinnamon
1/2 cup Milk
1/2 teaspoon Baking Soda
3 Eggs
1/2 teaspoon Salt
1 teaspoon Vanilla
1 1/2 teaspoons Baking Powder
1 - 5.1oz box Instant Vanilla Pudding Powder

Preheat oven to 325 degrees. Generously grease and sugar a large bundt pan or 2 large bread pans with 1/4 cup sugar and 1 teaspoon cinnamon. Pour batter into pan(s) and sprinkle remaining sugar mixture on top. Bake 1 hour 10 minutes for bundt pan or 1 hour for 2 bread pans. Let stand 10 minutes before removing from pan(s).
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