Bottoms-Up Cake

by Julie // September 19, 2011 // No Comments

This is a fun and easy dessert to make. It seems to defy reason! But it’s not just fun; it’s seriously delicious too.

Ingredients:
1 cup flour
1/2 cup sugar
2 Tbsp. unsweetened cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
—-
1/2 cup milk
1/4 cup vegetable oil
2 tsp. vanilla
—-
1 cup sugar
1/4 cup unsweetened cocoa
1 1/2 cup boiling water

1. Preheat oven to 350 degrees. Mix first five ingredients together in medium bowl.
2. Add in milk, oil, and vanilla and mix well. Pour into UNgreased, flat 2-quart baking dish.
3. Combine last three ingredients in small bowl. Pour evenly over batter in the pan.
4. Bake for 25-30 minutes. Test only as deep as the cake with a toothpick. The whole thing will wiggle since the cake is basically sitting on a bed of yummy chocolate sauce now. Cool for 30 minutes. Serve with whipped cream.

Source: my recipe box

Homemade Butterfingers

by Julie // September 16, 2011 // 6 Comments

It’s not my normal recipe posting day, but I just had to go ahead and share this for two reasons. One, it involves an ingredient that is going to be more prevalent right now and will, after Halloween, be on super sale. Two, I seem to have an obsession with peanut butter and chocolate. Butterfinger is one of my favorite candy bars, so when I saw this recipe floating around Pinterest, I had to give it a try. I was skeptical because, really…three ingredients? But one bite and I was forced to exclaim (exclaim, people!) “Oh my gosh, it tastes just like it!” I hope you enjoy it. I’ll be stocking up on some cheap candy corn this season!

Ingredients:

1 lb. candy corn*

1 lb. creamy peanut butter

1 lb. chocolate candy coating**

1. Prepare an 8″x8″ pan with a light coat of cooking spray. Lay parchment paper or wax paper in the pan so that it covers the bottom of the pan, leaving the ends hanging over two edges. (You will use these “handles” to lift out the bars, making it easier to cut them and set them out for chocolate coating.)

2. Lightly coat a glass mixing bowl with cooking spray. Place the candy corn in the bowl and microwave in 30 second increments, stirring in between, until the candy corn is melted. Stir in the peanut butter and continue to stir until the mixture is smooth. Pour this mixture into your prepared pan and spread evenly. Chill until set.

3. Remove the bars by lifting the parchment paper “handles” and place on a cutting board. Cut into bars. Place a piece of wax paper on a cookie sheet and set a wire rack over it. Set bars one inch apart onto the wire rack.

4. Melt the chocolate candy coating according to the directions. Using a small spoon, pour chocolate on top of a bar along its length; then using an small offset spatula or a butter knife and spread the chocolate flat along the top. The chocolate will ooze down the sides, so use the knife to spread the chocolate along the sides of the bars. Allow to set, or place in fridge to set.

Note:

*The first time I made these I used the only candy corn I could find at Walmart, but it’s technically Indian Corn. It’s the one with brown instead of yellow, and it DOES have a different flavor. The final product was good but did not taste very much like Butterfinger and did not have that bright orange color. So DON’T use anything but the traditional candy corn. Also, the recipe calls for a pound, but I found it in 14 ounce bags. That worked fine.

**You can find this in the baking aisle at the grocery store. It usually comes in a flat package that has a tray inside that can be used as its own microwave container. I was able to use it for 2 batches because I didn’t dip the entire bar in it, like the original recipe stated.

Source: It’s on multiple sites and blogs, but I got it from Plain Chicken

Banana Sour Cream Muffins

by Julie // September 12, 2011 // No Comments

These muffins have become an oft-requested breakfast item at my house. And they’re a great way to use up over-ripe bananas. This recipe doubles well, and you can freeze the muffins for future breakfasts or snacks. Just thaw them out the night before.

Ingredients:
1 stick butter, softened
1 1/4 cups sugar
2 eggs
1/4 cup sour cream
1 tsp. baking soda
2 large bananas, mashed (about 1 cup)
2 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour (white, wheat, or combo)

1. Preheat oven to 350 degrees. Line muffin pan with liners or spray with cooking spray.
2. Cream butter, sugar, and eggs until fluffy and well combined. Beat in sour cream, bananas, vanilla, salt, and baking soda until smooth.
3. Stir in flour, mixing only until blended.
4. Fill muffin cups 2/3 full (I find a large cookie scoop is perfect for this). Bake for 20-25 minutes or until tops spring back when lightly touched. Turn out immediately to cool on racks.

Makes about 18 muffins

Source: The Hows and Whys of the Year Supply by Melissa Coombs

Homemade Chicken Stock

by Julie // August 31, 2011 // No Comments

I owe Ina Garten, The Barefoot Contessa, so much! The kids and I used to love to watch her show on Food Network. I found it so relaxing to watch her whip up all sorts of plain and fancy food. But it was when I saw how she roasted chicken breasts that the quality of many of our meals changed for the better.

Ina Garten, The Barefoot Contessa

I now use nothing but bone-in, skin-on chicken breasts rubbed with olive oil and sprinkled with kosher salt and fresh ground pepper, baked at 350 degrees for one hour. After the chicken has cooled, I remove the meat and pull it apart into bite size pieces. It’s so moist and tender, even after it’s been refrigerated. I ALWAYS SAVE THE SKIN, BONES, AND PAN DRIPPINGS and place them in a bag in the freezer!! This is what I use to make one of my favorite ingredients…..homemade chicken stock.

Ingredients:
bones, skin, drippings from baked chicken
onions
carrots
celery
salt
pepper
herbs of your choice
water

1. Place chicken “scraps” into a large stock pot. Chop veggies in half and toss in the pot. (You don’t even have to prep the veggies, beyond making sure that they are not dirty. Carrot tops, celery leaves, and onion skins all add extra flavor.)
2. Fill pot an inch or two above level of ingredients. Bring to a boil, then to a simmer for several hours, adding more water as necessary.
3. Once the stock is done, allow it to cool until it can be poured into freezer containers. (I like to use these 32 oz containers from plasticcontainercity.com; they are awesome!)

4. Strain chicken stock through a sieve either before pouring into containers, or as you pour (depending on the size of your sieve). Leave 1/2″ to 1″ head space. Allow to cool until they are just warm before putting on lids, and placing in freezer.

To use: Sometimes I remember to thaw a container or two, but usually I just run the container under hot water until the “stock block” slips out. Then I put it straight into a pot on medium high heat until it has melted. This is great for homemade soups, risotto (obviously), and for cooking lima beans in instead of water.

Source: adapted from Ina Garten’s recipe

Reese’s Cup Chocolate Peanut Butter Cake

by Julie // August 29, 2011 // 6 Comments

For you peanut butter and chocolate lovers out there…

The Cake
Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled

1. Place oven rack in center position and preheat oven to 350 degrees. Grease and flour two 9″ round cake pans. Place a round of parchment paper or wax paper in the bottom of each pan.
2. In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
3. In a 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 the 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 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 bowl and add the melted chocolate, folding it in with a spatula. Divide the batter between the prepared cake pans.
4. Bake for 26-30 minutes or until the cakes feel springy and start to pull away from the sides of the pans. Transfer to wire racks to cool for 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.

The Frosting
Ingredients:
2 cups powdered sugar
2 cups peanut butter
10 Tbsp. butter, softened
1 1/2 tsp. vanilla
1/2 tsp. kosher salt
2/3 cup heavy cream

1. In a mixer bowl, combine all but heavy cream and mix with paddle attachment on medium speed until creamy. Scrape down bowl with spatula as you work.
2. Slowly add cream and beat on high speed until mixture is light and smooth, adding a bit more powdered sugar if frosting is too thin.
3. Frost cake and enjoy!

NOTE: I used a package of mini Reese’s cups when decorating the cake. I found it helpful to refrigerate them, as my hands are always warm and tend to melt the chocolate. After unwrapping, turn the cups upside down and carefully slice in half with a paring knife. There were enough in the package to decorate the top and base, with a few leftover to dice up and sprinkle on top.

Source: Annie’s Eats

Cafe Zupas Summer Chicken Salad

by Julie // August 15, 2011 // 2 Comments

On a recent vacation to Utah, we ate at a wonderful restaurant called Cafe Zupas. I had never heard of it before and knew nothing about it, which normally would make me a little wary about trying it. But since I was tired of fast food and this place supposedly had good salads, I was up for an adventure. SO glad we went there. I got the Summer Chicken Salad and it was SO delicious. I actually got the 1/2 portion and it was just the right amount for me, but a full portion makes a hearty meal. (I actually want to start using their site as inspiration for all sorts of lovely salads!) I vowed to find the recipe when I got home, and was lucky enough to stumble onto it at food.com. However, I found that some of the amounts didn’t reflect the proportions I remember from my salad; so I tweaked the amounts a bit. This recipe is for one portion of salad, since their salads are made fresh to order, right in front of you. Tossing the salad before serving ensures that each bite is bathed in tasty dressing. Enjoy!

Ingredients:
3 ounces mixed salad greens
3 ounce diced cooked chicken breast (I prefer to pull my chicken off the bone into bite-sized pieces)
2 ounces Strawberry Vinaigrette Dressing
2 Tbsp. dried cranberries (about 20 cranberries)
10 red grapes
2-4 sliced strawberries
1/2 ounce chopped cashews

1. In a medium-sized bowl toss the mixed greens, chicken, and dressing. Transfer to serving bowl.
2. Top salad with dried cranberries, grapes, and sliced strawberries.
3. Sprinkle chopped cashews on top to finish.

Source: Cafe Zupas by way of food.com

Cafe Zupas Strawberry Vinaigrette

by Julie // August 15, 2011 // No Comments

This dressing is the perfect accompaniment to Cafe Zupas Summer Chicken Salad.

Ingredients:
1 cup red wine vinegar
4 strawberries
1/2 tsp. salt
1/2 c. sugar
1 cup canola oil

1. In blender, combine vinegar, strawberries, salt, and sugar. Blend well.
2. While blender is going, slowly pour in oil.
3. Toss with salad.

Source: Cafe Zupas by way of food.com

Dishwasher Detergent

by Julie // August 8, 2011 // No Comments

I’m no stranger to homemade cleaning products. We try to make our own window cleaner, all-purpose cleaner, and even laundry detergent. But I guess I never let my brain explore the possibility of homemade dishwasher detergent. About a week ago , though, I was cleaning the kitchen and loaded up the dishwasher only to realize we were out of detergent. My husband asked if I had a “recipe” for a homemade version. Well, I do now. Other than a few tiny spots here and there, it works wonderfully well.

Ingredients:
1 part baking soda
1 part Borax

White vinegar

1. Combine the baking soda and borax in a plastic container with a lid. Use 2 Tbsp. per dish load.
2. Pour white vinegar into the rinse compartment. It will be your rinse agent. (You don’t have to pour this in each time. Just check it each time to make sure it has enough. There should be a fill line on it to show you how much is in there.)

NOTE: This is probably best used either as a backup to your regular detergent (if you run out suddenly like I did) or as a way to save some money by alternating with your regular detergent. I say this because after a few cycles it tends to start leaving glass dishes looking kind of cloudy.

Source: tipnut.com

3 Ingredient Ice Cream

by Julie // July 19, 2011 // No Comments

I have a Cuisinart counter-top ice cream freezer and it doesn’t hold much. This recipe is just enough to have a small scoop of ice cream over a brownie for each person in my family (7). I have never gotten around to remembering to refrigerate the condensed milk, and it always turns out fine. I’m sure it would set quicker, though, if I did.

Ingredients:

1 c. cold heavy cream
1 tsp. vanilla extract
1 (14-ounce) can cold sweetened condensed milk

1. In a mixer, whip heavy cream just until it begins to thicken.
2. Add vanilla and whip until soft peaks form.
3. With mixer running, slowly pour in condensed milk and whip until high peaks form.
4. Transfer into freezer “can” of ice cream freezer and allow machine to run until ice cream has thickened.
5. Transfer this to a freezer container and freeze until it’s “ice cream hard”. (I was too impatient to wait for mine, so it looks pretty soft in the picture above; but it will freeze hard.)

Source: The New York Times