Friday, July 10, 2020

Upside Down Peach Cake

I wanted to make a Peach Upside-Down Cake. I followed a similar recipe for pineapple upside-down cake substituting peaches. As you see in the photo, the flip did not work out well. Some of it stuck to the pan. If anyone out there has suggestions on how to prevent this, let me know.



Fail!!!


For the the topping you will need:
2 Tablespoons butter
1/3 cup brown sugar
small can of sliced peaches
1 Tablespoon of water
*2 Tablespoon of toasted coconut - I did not have coconut, but I wish I did. 

Melt butter in 9 inch round baking pan. Stir in brown sugar and water (add the coconut if you have it). Arrange the peaches in pan.




Make the cake batter. You will need:
1 1/3 cups flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup softened butter
1 egg
1 teaspoon vanilla

Combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low until well combined.  Beat on medium speed for 1 minute.

Spoon the cake batter on top of the peaches. Bake at 350 degrees Fahrenheit for about 30 minutes or until the cake is done.

Let cool for 5 minute on a wire rack. Loosen up the sides and invert onto a plate. It is best to serve warm.

So hopefully when you invert your cake, it won't stick to the pan.

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Saturday, July 04, 2020

Chocolate Peanut Butter Brownies

I got the idea after watching a You Tube Video.  This is not the first time a tried combing a chocolate dessert with a peanut butter dessert. I had done a chocolate cookie over a peanut butter cookie. This time my plan it is make a brownie recipe and a peanut butter cookies recipe. 
So instead of going to a cookbook to find a peanut butter, I had a recipe written in a journal and decided to go with that. I realize it might of been a gluten free recipe or it was flawed. I made it and did add some butter and flour to what I had written down. For some reason I did not have any flour or butter in my recipe. I also had the ingredients in grams. I realize that this could be an issue because not everyone has a scale to use. I had to Google the weight conversions to cups.

So here is the peanut butter part of these brownies.

134 grams of peanut butter - about 1/2 cup
60 grams of white sugar - about 1/3 cup
60 grams of brown sugar - about 1/3 cup
1 egg
1/2 t salt
1/4 cup butter
1/4 flour

Combine all the ingredients and set aside.

Make the brownies. I used the Chocolate Malt-O-Meal Brownies as a basis, except I did add any Chocolate Malt-O-Meal.

1/2 cup butter
10 ounces of chocolate, divided in half (this a bag of Trader Joe's Semi-Sweet Chocolate Chunks)
1 cup sugar
1/2 cup flour
1/2 cup cocoa
2 eggs
1 t vanilla
1/2 t baking powder
1/2 salt

Preheat Oven 350 degrees F

Melt butter and 5 ounces of chocolate (original recipe calls for 1 ounce) in saucepan. Add the remaining ingredients ( careful about adding eggs to a hot batter, we don't want scrambled eggs) Add the brownie batter to 9 inch square pan. Add peanut butter batter on top. I ended adding  flat dollops of the soft peanut butter batter on top of the brownie batter. Bake about 25 minutes until done.

This is my first version of this. The brownie batter very chocolatey, probably because I used a whole bag of chocolate chunks. Not a bad thing .
 Overall, very tasty. I might tweak the peanut butter part of the recipe.

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Sunday, June 28, 2020

Oreo Cheesecake Dessert



First, don't buy the box mix. My husband usually buys the box mix. It is o.k.
But this dessert has real cream cheese in it.
And Oreos

But first let me say that I found this recipe here.
I followed this recipe minus the sprinkles and the springform pan. I just don't own this pan.
So now go get yourself a package of Oreos, 2 boxes of cream cheese, and a small tub of Cool Whip. (chances are you have everything else like the butter, sugar, and vanilla)
Head over to Slices of Life and make this recipe:

And if you really want to add sprinkles, go ahead and do that.
Did I forget to mention how good this recipe is.

Here are some notes.
I did use up my entire package of Oreos. Left over Oreos was crushed up and put on top (instead of the sprinkles).

I used a half of the tub of Cool Whip in the filling and the other half was spread on top and of course, followed by the crushed Oreos.

I did bake my crust for 5 minutes, it turn out o.k. You don't have to do this.

As I mentioned before, I don't own a springform pan. I did mine in a 9 inch square pan.
Overall, it was easy to make.
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Tuesday, June 23, 2020

Chickpea Brownies

I had to try another chickpea baking recipe. I did want to make brownies this time around. Whenever I want to find a recipe, I go to Pinterest. Pinterest did not disappoint. I found a brownie recipe that uses chickpeas and can find it here.



I did improvise and added chopped Butterfinger, Payday, and additional chocolate. My son and husband did enjoy these brownies, but that might be because I did add the candy bar toppings. This is a favorite, but I also enjoyed the first brownie I did.



 

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Sunday, June 14, 2020

Impromptu Berry Frozen Yogurt

My husband had make a Greek yogurt parfait for dinner one night, which I thought was o.k. It may not be because it was bad, but because I am not the biggest fan of yogurt. If you like yogurt, fresh berries and granola (I also think there was a little honey too) then you would of loved this dessert. However that left with left over yogurt, berries (strawberries and blueberries) and half of the parfait I did not eat.

Threw it all into my little Ninja blender (which barely fit) with some honey. After it was all nicely blended it went into Kitchen Aid ice cream attachment. BTW, I saw the attachment on a Food Network show and soon afterwards we were owners of ice cream making attachment which I love. Before that I had a contraption that need layers of ice and salt....never again.
Approximately 30 minutes later I had frozen yogurt.
I always like it right after it is churned, like soft serve. However the next day the frozen yogurt was like a solid block of ice. Ended up making smoothies with it.

And it was good for just throwing a bunch of stuff together. Like I said, not the biggest fan of yogurt. But if like berries and yogurt...yum.


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Saturday, June 13, 2020

annies home: Answering Those Doughnut Questions and Offering a ...

Read about some interesting facts on doughnuts and a recipe to follow. The recipe of for a cake pop maker.





annies home: Answering Those Doughnut Questions and Offering a ...: Ancient Romans have been credited for creating many food items that we enjoy today. Romans even enjoyed dough fried in oil which may have be...

Friday, June 12, 2020

Peanut Butter Chocolate Chickpea Blondies - This Can Be Vegan

Here it is, another chickpea recipe. Had you read my previous post, I mentioned I was going to try the Healthy Blondie recipe found on Clean & Delicious.

I did have to make a few changes because I did not have all the ingredients to make the recipe. I did not have almond butter so I used peanut butter. I also did not have the monk fruit sweetener, so I used brown sugar. I also forgot the salt. This recipe has all the potential to be vegan and I dare say paleo. also gluten-free. It would of been sugar free if I had the sugar free option. Overall I like it, however my son thought that it was weird and was not a fan. Probably did not like the texture and could make out the chickpeas. It also is oily from the peanut butter. I am not sure if almond butter would of given it a different result. Right not I am storing my blondies in the freezer. I think what I made is better coming from the freezer.

So if I was going to make chickpea blondies again I might go back to my first recipe I tried. I liked the texture better with the flour and egg in the recipe, but if you are vegan you will have to use the Clean and Delicious recipe.

Will there be more chickpea baking in the future? I am thinking brownies. 

Sunday, June 07, 2020

Chickpea Pecan Blondies or Don't be Afraid to Try Chickpeas in Your Baking

I have been seeing recipes using chickpeas, especially when it come to baking. I had come across a Chickpea Pecan Blondie recipe and I knew I wanted to try it.
I have never tried chickpeas, so when I opened up the can of chickpeas I was a little concerned. I did not like how it smelled. I pressed on with the recipe and I was glad when these turned out tasty. I would consider exploring more options using chickpeas in baking.

The next one I am going to try is this one I found on You Tube. If you want a vegan option, you might want to try this one. 

So don't be afraid to try chickpeas in your baking.

Here is the recipe I tried from My Fitness Pal

Chickpea-Pecan Blondies

Ingredients

  • 4 tablespoons (54g) unsalted butter
  • 1 15-ounce (425g) can low-sodium chickpeas, drained and rinsed
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2/3 cup (125g) light brown sugar, packed
  • 1/4 cup (31g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/8 teaspoon salt
  • 1/2 cup (54g) pecans, toasted and chopped

Directions

Preheat oven to 350°F (180ÂșC). Line an 8-by-8-inch baking pan with parchment paper and set aside.

In a small skillet, melt butter over medium heat. Continue cooking butter 3–5 minutes or until browned with a very nutty fragrance.

In the bowl of a food processor, puree chickpeas on high speed until almost smooth, stopping to scrape the sides of bowl as needed. Add browned butter and vanilla; process until smooth. Add eggs; pulse 3–4 times to combine. Add sugar, flour, baking soda and salt; pulse 4–5 times to combine. Add pecans; pulse once or twice just to combine.

Spoon batter into prepared pan. Bake for 28–30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

Serves: 16 | Serving Size: 1 blondie

Nutrition (per serving): Calories: 112; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 31mg; Sodium: 51mg; Carbohydrate: 15g; Dietary Fiber: 2g; Sugar: 8g; Protein 3g

Nutrition Bonus: Potassium: 77mg; Iron: 3%; Vitamin A: 3%; Vitamin C: 0%; Calcium: 9%

To explore more  healthy recipes from them go here.

Sunday, May 31, 2020

Had To Use Up My Buttermilk

My husband had bought buttermilk to make Chicken Fried Steak. He usually uses buttermilk whenever he has to bread and fry something. This leaves with leftover buttermilk to use up. Pinterest to the rescue. I found a few recipes to try.


 I really did not want to make anything sweet, so first I found this Buttermilk Mac and Cheese. This recipe had eggs in it, which made to overall result a more firm custard like consistency.  It was alright. Not the best mac and cheese. When my son, who devours mac and cheese, did not go for seconds; That means this recipe was not a winner. I added Ritz Crackers on top. If you like a creamy mac amd cheese stay away from this. If you are into the more custard type texture, then feel free to give it a try. The reviews for this recipe are mixed. I for sure won't make this again.
 This next recipe however is a winner! Buttermilk Peanut Butter Chocolate Chip Muffins.  At this point it is the next day after I made the mac and cheese and still had buttermilk left. I did not care anymore if I made a sweet item. Unlike the mac and cheese, I like how these muffins turned out. What is there not to love about chocolate and peanut butter. This recipe does make 24 cupcake size muffins, which was a concern as there is only 3 people in the household.  I will make these again if I find myself with extra buttermilk again.
I still had buttermilk left after making the muffins. I ended up using the last of it to make buttermilk busciuts.




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Saturday, May 23, 2020

Banana Bran Nut Bread

 I had bananas, I had bran cereal left over from the Pineapple Nut Bread, I come across the banana bran nut bread in the vintage cook book I have been using in the series of bread recipes I have been doing.

I guess I now officially have a bread series going on.



Banana-Bran Nut Bread

Preheat oven 350 degrees
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
1/2 cup sugar
1 beaten egg
1 cup whole bran cereal (I used crushed bran flakes)
1 1/2 cup mashed bananas (I used 3 bananas)
1 teaspoon vanilla
1/2 cup chopped nuts


Sift flour, baking powder, soda, and salt together.
Cream shortening and sugar together until fluffy.
Add egg until combined.
Add bran, bananas, and vanilla.
Add dry ingredients and nuts until just combined.
Spread in well greased in loaf pan
Bake for about 1 hour

Enjoy!




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Saturday, May 16, 2020

Cocoa Swirl Coffee Cake With Orange Glaze


 Out of this vintage cookbook comes this tasty orange and chocolate coffee cake. I had made this up for breakfast and it is so good. If you are into the chocolate orange flavors, this coffee cake is for you.

This recipe has a cake section, a chocolate crumb section, and an orange glaze. To layer the cake you put one third of the batter in the pan, followed by half of the crumb mixture, followed by 1 cup of the cake batter, the remaining crumb mixture and the remaining cake batter.

I got the batter in..

Then half of the crumb mixture..
I added more batter, but I started to realize I am starting to run low on batter and may have initially put too much in at the beginning.
I ended up with a little bit of batter on top.
I decided to swirl the crumb mixture with a knife. It had worked out. 

Cocoa Swirl Coffee Cake with Orange Glaze

Preheat oven 350 degrees
Cake batter ingredients
1 1/2 cups flour
3/4 cup plus 2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
2 beaten eggs
2/3 cup fresh orange juice
1 teaspoon grated orange peel
Chocolate Crumb Mixture
3/4 cup powdered sugar
1/2 cup chopped nuts
1/4 cup cocoa
3 tablespoons melted butter
Orange Glaze
1 cup powdered sugar
2 tablespoons fresh orange juice
1/4 teaspoon grated orange peel

Combine flour sugar, baking powder and salt, cut in shortening until it resembles coarse crumbs.
add the reaming cake batter ingredients; set aside.
Combine the chocolate crumb ingredients until it forms a crumb mixture.
Spread 3/4 of the batter in greased 8x8 pan.
Sprinkle half the crumb mixture.
Spread 1 cup of the cake, sprinkle the remaining crumb mixture. 
Spread the remaining cake batter.
Bake for about 35-40 minutes until cake tester (or toothpick) inserted comes out clean.
While cake is baking make the orange glaze, combine all orange glaze ingredients until smooth.
When the cake is done, let is cool slightly. 
Spread with the orange glaze and serve warm.
Enjoy!



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Thursday, May 14, 2020

Chocolate and Vanilla Iced Waffle Cookies


I have never made waffle cookies before, I made these as a last minute dessert idea for dinner one night.
I did not want to make a large batch because there are only three of us, I found this chocolate cookie recipe on Pinterest and only did 1/4 of the recipe. I used the waffle iron to make cookies because I had a casserole in the oven. I also thought it would be a novel idea to try something new.

Kudos to Oh So Delicioso for making this recipe. 

The recipe is found here.

But if you want to do the 1/4 recipe like I did, here are the portions I used. It made 9 cookies.

  • 1/4 cup melted butter
  • 1 egg 
  • 6 Tablespoons of sugar
  • 1/4 cup flour
  • 2 Tablespoons cocoa
  • 1/2 tsp vanilla

  1. Preheat your waffle iron.
  2. Using a hand or stand mixer combine butter and eggs. Mix until well combined.
  3. Add sugar, flour, cocoa, and vanilla, and mix until well combined.
  4. Spray waffle iron with nonstick spray.
  5. Drop batter by the tsp onto waffle iron about 2 inches apart.
  6. Close waffle iron and cook for 1 to 1.5 minutes.
  7. Remove from iron and transfer to a cooling wrack. Let cool completely.

The recipe also includes the frosting, but I put together a frosting by using powdered sugar, milk, and vanilla. I dunked the top half of the cookie into the bowl of frosting.

Also a note, I had a difficult time remove these cookies from the waffle iron. The cookie are soft and started to fall apart taking them out. I had to be careful. The cookie firms up once it cooled. But don't let this little issue stop you from making these delicious cookies. These were a hit and will definitely be making this again.

Monday, May 11, 2020

Pineapple Nut Bread




Here it is, The pineapple nut bread. Hopefully when you make yours you don't forget the melted shortening like I did. I left it in the microwave. The batter was thick, It might not been as thick if I remembered to add the melted shortening. It was still delicious and my favorite quick bread I have made so far. 





Pineapple Nut Bread

2 1/4 cups of flour
3 teaspoons of baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
3/4 cup sugar
 1 cup whole bran cereal (I used crushed bran flakes)
1 1/2 cups undrained crushed pineapple
1 beaten egg
3 tablespoons of melted butter or shortening
3/4 cup of walnuts

Sift flour, baking powder, baking soda, and salt
Add remaining ingredients
Pour into a greased loaf pan and bake in 350 degree oven for about an hour and a half or until lightly brown.

Saturday, May 09, 2020

Raisin Spice Bread





It is a another bread recipe. It is the same recipe as the Cinnamon Nut Bread except I increased the cinnamon, added nutmeg and raisins. My son has tried this and says it tastes like the Raisins Spice Cookies.  It does have the same flavor and really delicious. This one is really a hit and I am likely going to make this again. This is definitely not going to be the last bread post. There is a pineapple bread recipe coming up soon.




Raisin Spice Bread 

2 cups of flour
3 teaspoons of baking powder
1/2 teaspoon salt
1/2 cup brown sugar
 1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup milk
1 beaten egg
1 teaspoon vanilla
2 tablespoons of melted butter
1cup of walnuts
1 cup raisins

Sift flour, baking powder, and salt
Add brown sugar, cinnamon, and nutmeg.
Combine milk, egg, and melted butter and add it to the dry ingredients
Add walnuts and raisins
Pour into a greased loaf pan and bake in 350 degree oven for about an hour or until lightly brown.

Sunday, May 03, 2020

Cinnamon Nut Bread

Going back to the baking funk everyone seems to be in, I found a recipe out of this book I wanted to try. This publication was originally done in 1964, reprinted in 1969. I am reading over this introduction and it is definitely dated. here is the final part of that introduction:
".....The modern hostess is ever on the alert for new ideas in form and fillings. To her, this book comes as a most welcome addition to her culinary library and an opportunity to add to her reputation for attractive entertaining."
I just cracks me up how sexist this is, however I understand that at the time women are more likely going to be the main audience of this book. I think that even today women are still likely to host a party or gathering (not so much at the time of this publication thanks to coronavirus). This publication leans heavy on party type sandwiches.  There are many recipes in here I want to try. Here is one that I did for breakfast.

It is the Quick Nut Bread recipe. I did added my spin to this and added cinnamon and vanilla. Therefore I call this recipe Cinnamon nut bread.
I could begin to tell you how much I enjoyed this, I will definitely make this again. The nuts I added to this is pecans and walnuts. I used 1/3 cup of pecans and 2/3 cup of walnuts in this recipe. But first you sift the dry ingredients. 2 cups of flour, 3 teaspoons of baking powder, and 1/2 teaspoon salt. Add in 1/2 cup brown sugar and 1 teaspoon cinnamon. Combine 1 cup milk, 1 beaten egg, 1 teaspoon vanilla, and 2 tablespoons of melted shortening. Pour into a greased loaf pan. and baking 1n 350 degree oven for about an hour or until lightly brown.



I clearly did not use a standard loaf pan. I have a favorite oblong baking stone I used, so my baking time was reduced to 45 minutes.

There are many more recipes that I am likely to try and some I am going to stay away from like the Baked Bean and Frank Bunwiches. You might like this one if you are into franks and beans. I am not.

However don't be surprised if you see Pineapple Nut Bread in the future.



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