Outrageous Chocolate Cookies

Yes, these are truly outrageous. But is there ever enough chocolate? I think not. Note to anyone making these...the batter WILL BE RUNNY. I even watched the video on Martha Stewart.com, and it looked the same as mine. I refrigerated my cookie batter for a while to let things firm up, then baked.
They are truly chocolatey and worth eating for breakfast, as I did this morning.

Makes 2 dozen

• 8 ounces semisweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon pure vanilla extract
• 1 package (12 ounces) semisweet chocolate chunks

Directions

1. Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Read more at Marthastewart.com: Outrageous Chocolate Cookies - Martha Stewart Recipes

EDU 790

Dear EDU 790,
It's official. You are cutting into my free time, work, friends and causing a great deal of stress. As a result, I've been reduced to eating peanut butter and jelly, cheese quesadillas and bowls of cereal. I've even gone so far as to put away my new cooking magazines until I get projects finished. Basically, you are cutting into my hobbies like cooking and baking. I'm only putting up w
ith this disruptive behavior until March 1st. After that, we're through. I'm breaking up with you. I'll have what I need, which is an 8 1/2 x 11 piece of paper that says "Master" on it. And, I'll be making donations to the Georgia Student Finance for a while.
Sincerely,
Katie

I've been doing alot of this.....

Pulling out teeth....

Just a little thing I like to do for 50 hours a week, teaching....

And trying not to laugh at these faces......

But, every once and while...I get to bake. Not a box mix. This is the real deal. I get to use my precious...


I'm a firm believer in brownies from scratch. They are so easy and taste so much better. This time I tried a recipe from my Southern Living cookbook. I also got to use my candy thermometer, which comes in so handy. I also firmly believe in the use of oven thermometers, instant read meat thermometers and candy thermometers.

Can I just describe the wonderful taste of a homemade caramel frosting? I'm not usually a caramel person, but this is delightfully mild and not too sweet. It's a perfect topping for the brownies, which have extra chocolate chips and pecans. I wish I would have taken the time to toast my pecans. But, raw will have to do this time.

That was my one baking binge this week...until my qualitative project is finished.

Yield: Makes 32 Brownies

Ingredients

• 2 (1-ounce) squares unsweetened chocolate
• 2 (1-ounce) squares semisweet chocolate
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup chopped, toasted pecans
• 3/4 cup semisweet chocolate morsels
• 3/4 cup butter
• 2 cups sugar
• 1/2 cup buttermilk
• 12 large marshmallows
• 1 tablespoon light corn syrup
• 1/2 teaspoon baking soda

Preparation

Microwave chocolate squares in a small microwave-safe bowl at MEDIUM (50% power) for 30-second intervals until melted (about 1 1/2 minutes total time). Stir chocolate until smooth.

Beat 1 cup butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels. Spread batter into a greased and floured 13- x 9-inch baking pan. Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.

Bake at 350° for 40 minutes or until set. Cool completely on a wire rack.

Melt 3/4 cup butter in a large saucepan over low heat. Stir in 2 cups sugar, buttermilk, marshmallows, corn syrup, and baking soda. Cook over medium heat, stirring occasionally, 20 to 25 minutes or until a candy thermometer registers 234° (soft-ball stage). Remove from heat, and pour mixture immediately into a large mixing bowl. Beat mixture with an electric mixer at high speed 5 minutes or until mixture thickens and begins to lose its gloss. Spread Caramel Frosting evenly over brownies.

[B "Note:"] Freeze brownies in an airtight container up to 1 month.

Southern Living, OCTOBER 2004

Blah

I need some inspiration, I feeling bored with everything in my kitchen (and my closet for that matter). I'm intrigued by Sara's bolognase, it looks delicious, as do these Apple Strudel Muffins. Keep reading for an amazing brownie recipe that I made last night.

Apple Strudel Muffins
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 C butter
1/2 C white sugar
1/2 C brown sugar
2 eggs
1 1/4 tsp vanilla
3 apples, peeled (1-shredded and 2 chopped)(I used Galas)
1/2 C cinnamon chips

Topping
1/3 C brown sugar
1 Tbsp flour

1/8 tsp cinnamon
1 Tbsp butter

Preheat oven to 375 degrees. Grease muffin pan.

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg (or Penzey’s Baking Spice instead of cinnamon and nutmeg).

In another bowl, beat the butter, sugars and eggs together until smooth. Mix in vanilla. Add in apples and cinnamon chips. Gradually add in the flour mixture. Note that this is a thick batter. Spoon the mixture into greased or lined muffin pan.

In another small bowl comgine the topping ingredients: brown sugar, flour and cinnamon. Cut in butter until mixture is like course crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes or until toothpick inserted comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

I'm also on a major chocolate fix because I made these last night....Fat Witch Brownies (From bakeorbreak.com). These are brownies from the legendary Fat Witch Bakery in New York City.

• 14 tablespoons unsalted butter
• 1/2 cup + 2 tablespoons bittersweet chocolate chips
• 1 & 1/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup + 2 tablespoons all-purpose flour
• pinch of salt

Preheat oven to 350°. Grease a 9″x 9″ baking pan with butter. Dust with flour, tapping out the excess.

Melt butter and chocolate in a saucepan over low heat (or in the microwave), stirring frequently. Set aside.

Beat sugar, eggs, and vanilla. Add cooled chocolate mixture and mix until well blended.

Sift together flour and salt. Add to chocolate mixture, mixing gently until well combined.

Spread batter evenly in prepared pan. Bake 30-33 minutes, or until a toothpick inserted in the center comes out with only dry crumbs. Cool on rack for 1 hour before cutting into bars.

Makes 12-16 brownies.

My parents are hosting a birthday lunch at their house on Sunday...I'm doing my own dessert table. I'm thinking about doing a brownie bar...Rocky Road Brownies, Peppermint Patty Brownies and Hazelnut Brownies. Yummmm.

Bruschetta Chicken

My pastor's wife made this tonight and I got the recipe. It's incredible!!

4 Servings
Prep: 10 min. Bake: 30 min.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup egg substitute
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted
• 2 large tomatoes, seeded and chopped
• 3 tablespoons minced fresh basil
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

Place flour and eggs in separate shallow bowls. Dip chicken in flour,
then in eggs; place in a greased 13-in. x 9-in. baking dish.

Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon
over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Yield: 4 servings.

Crumb Topped Cranberry Cake

I made this for my mom's birthday and since we are both October birthdays, I typically like to do something that says "Hello, October; so glad you are here." I've done pumpkin cakes, gingerbread cake, spice cake and this year decided to try one from Taste of Home. Winner. Home run. 5 stars. Try it and love it.

2 cups plus 2 Tablespoons all purpose flour
2/3 cups sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 package (8 oz.) cream cheese, divided
2 eggs
3/4 cups 2% milk
2 Tablespoons canola oil
1 tsp. vanilla extract
1/2 cup flaked coconut
1 cup whole berry cranberry sauce

Topping
6 Tablespoons all purpose flour
2 Tablespoons sugar
2 Tablespoons cold butter

1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt; cut in 3 ounces cream cheese until mixture resembles fine crumbs. In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture until moistened. Spread batter into a greased and floured 9-inch springform pan; set aside.

2. In a small bowl; beat the remaining cream cheese. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over top.

3. Bake at 350 for 50-55 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Cool completely. Store in refrigerator.

Yield- 12 servings

Spiced Pork Tenderloin

This is a super fast, easy, delicious fall meal! The apples were a perfect compliment to the pork!

Spiced Pork Tenderloin with Sautéed Apples, Cooking Light


Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad.

1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves

1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Best Coffee Cake

From Better Homes and Gardens
Guaranteed to make you the MVT (Most Valuable Teacher) at school on a Monday morning.

1 recipe Pecan struesel
4 eggs
6 Tablespoons butter, softened
1 1/2 cups chopped pecans
2 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
1, 8 oz. pkg. cream cheese, softened
1 1/2 cups sugar
2 tsp. vanilla

Pecan Struesel:
In a small bowl, combine 1/2 cup chopped pecans, 1/4 cup sugar, 1 Tablespoon unsweetened cocoa powder and 1 1/2 tsp. ground cinnamon

1. Prepare Pecan Struesel. Preheat oven to 325 F. Let eggs stand at room temperature for 30 minutes. Generously butter the inside of a 10-in tube pan or a 10-inch fluted tube pan using as much of the 6 Tablespoons butter as possible. Coat the inside of the pan with the pecans, pressing the nuts into the butter as necessary; set aside.

2. In a medium bowl, combine the flour, baking powder, salt; set aside.

3. In a large mixing bowl, beat the 3/4 cup butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the sugar and vanilla. Beat 4-5 minutes until light and fluffy.

4. Add eggs, one at a time, beating for 10-20 seconds after each addition and scraping bowl down well. Beat in flour mixture, one third at a time, until just combined.

5. Spoon one third to one half of the batter into the prepared pan, spreading evenly. Sprinkle with half of the Pecan Struesel. Spoon the remaining batter over the Pecan Struesel, spreading evenly. Sprinkle evenly with remaining Pecan Struesel.

6. Bake in a preheated oven for 65-70 minutes or until cake pulls away from sides of pan and top springs back when lightly touched and/or a wooden toothpick inserted near the center comes out clean.

7. Cool in pan on a wire rack for 15-20 minutes. Remove from pan. Turn upright and cool completely on rack. Makes 12 servings.

Banana Chocolate Chip Walnut Bread

Banana Chocolate Chip Walnut Bread

Katie's notes: I used 3/4 cup of organic whole wheat pastry flour and 3/4 cup of white flour. I didn't have ground flax seed, but I just used the whole flax seeds that I had. They are small enough, like the size of a sesame seed, so it's just extra crunch. I didn't add the chocolate drizzle, but this turned out great!

Yield: 16 servings (serving size: 1 slice)

Ingredients

• 1 1/2 cups mashed ripe banana
• 1/3 cup plain fat-free yogurt
• 5 tablespoons butter, melted
• 2 large eggs
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 1/4 cup ground flaxseed
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2/3 cup semisweet chocolate minichips, divided
• 1/3 cup chopped walnuts, toasted and divided
• Cooking spray
• 2 tablespoons fat-free milk

Preparation

1. Preheat oven to 350°.

2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl; stir well with a whisk. Add flour mixture to banana mixture; beat just until blended.

4. Fold 1/3 cup minichips and nuts into batter; pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely on wire rack. Combine remaining 1/3 cup minichips and milk in a microwave-safe bowl; microwave at HIGH for 30 seconds, stirring until smooth. Drizzle over bread.

Engagement Party Updates

Just in case you were wondering...and I'm sure you were...I ended up nixing cupcakes all together. I made a double batch of the Peanut Butter Cream Topped Brownies. (GREAT!!), the Pumpkin Poundcake (made with fresh from dad's garden, organic pumpkin puree) and a double batch of Chocolate Chip Cookies.

I also made this recipe for breakfast on Saturday. If you like green chile, this is a great one!

Green Chile and Corn Muffins (Cupcakes from the Cake Mix Doctor)

1 package (8.5 oz) corn muffin mix (I used Jiffy)
1 can (8.25 oz) cream style corn
1 can (4.5 oz.) chopped green chile (I doubled this because I have fresh green chile that was just roasted)
1 large egg
1 cup shredded Cheddar cheese (You can really use anything...Pepper Jack, etc...)
1 fresh jalepeno, seeded and chopped (I omitted this because I had doubled the green chile)

Place a rack in the center of the oven and preheat oven to 400 F. Mist the bottom of a 12 muffin cup pan. Set pan aside.

Place the muffin mix in a large mixing bowl and make a well in the center. Place the corn, chiles, egg, cheese and pepper in a small mixing bowl. Stir to combine and break up the egg yolk. Pour the corn mixture into the well of the muffin mix. Stir the wet and dry ingredients together with a wooden spoon until just combined (20 strokes). Batter will be lumpy. Spoon or scoop batter into prepared muffin cups, filling it 3/4 of the way full. Place pans in the oven.

Bake muffins until they are lightly golden and just spring back when lightly pressed with your finger, 17-20 minutes. Remove pan from oven and place them on a wire rack to cool for 5 minutes. Run a dinner knife around the edges of the muffins, lift them up from the bottoms of the cups using the end of the knife and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes.

Homemade Cinnamon Bread

Usually I'm too impatient to make yeast breads and end up with a lead loaf because I haven't given it enough time to rise.
Fortunately this weekend, I'm in self induced hibernation to finish a lit review that is due on Wednesday.
I have all the time in the world...I'll post the final product. But, here is the recipe. Thanks Pioneer Woman!

Ingredients

• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• ⅓ cups Sugar
• 3-½ cups All-purpose Flour
• 1 teaspoon Salt
• ⅓ cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

Yummy!

Kevin and Kaitlyn's Engagment Party

I'm in charge of desserts for the engagement party. My overall goal is have an assortment of things that are easy to cut into pieces and able to be frozen if there are leftovers.
The only problem is that I'm a chocolate fiend, so I've noticed that almost everything I've picked includes some type of chocolate. Oops!

Here are my top selections:

Peanut Butter Cream Topped Brownies

Ingredients

Brownies

• 1/2 cup sugar
• 2 tablespoons margarine or 2 tablespoons butter
• 2 tablespoons water
• 1 1/2 cups semi-sweet chocolate chips
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2/3 cup flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Peanut Butter Cream

• 1/4 cup margarine or 1/4 cup butter
• 2/3 cup creamy peanut butter
• 1 1/2 cups powdered sugar
• 3 -4 tablespoons light cream or 3 -4 tablespoons milk

Chocolate Glaze

• 2 tablespoons semi-sweet chocolate chips
• 2 teaspoons butter

Directions

1. BROWNIES: Preheat your oven to 325°F Grease a 9 inch square baking pan.
2. In a medium sauce pan, combine the sugar, butter, and water. Cook on low heat, stirring to prevent burning, until it boils. Remove the pan from the heat.
3. Add the chocolate chips; stir until completely melted.

4. Next, add the eggs and vanilla. Mix with a spoon until well blended.
5. In a separate bowl, combine the dry ingredients (flour, salt, baking soda). Add to the chocolate mixture, make sure it is mixed in well.
6. Pour the batter into the 9 inch pan. Bake for 30-35 minutes or until the brownies begin to pull away from the sides of the pan. Do not over bake. Cool completely.
7. PEANUT BUTTER CREAM: Beat the butter and peanut butter in a medium bowl.
8. Alternately add the powdered sugar and light cream, mixing it to spreading consistency.
9. Frost the brownies once they are completely cool.
10. CHOCOLATE GLAZE: Using a small microwave safe bowl, melt the chocolate chips and the butter on high for about 45 seconds. Stir the mixture until the chips are completely melted.
11. Drizzle the glaze over the frosted brownies. Refrigerate until chocolate is set. Cut into 24 bars.
12. Cover and store the brownies in the refrigerator.

Martha's Coconut Cupcakes

Ingredients

Makes 21

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed sweetened shredded coconut
• 6 ounces (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups sugar
• 2 large eggs plus 2 large egg whites
• 3/4 cup unsweetened coconut milk
• 1 1/2 teaspoons pure vanilla extract
• Seven-Minute Frosting
• 1 1/3 cups large-flake unsweetened coconut

Directions

1. Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

Read more at Marthastewart.com: Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes Recipe - MarthaStewart.com


OR

Carrot Cake (I'm turning them into cupcakes) from Epicurious

Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger

Icing
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup

12 walnut halves (for garnish)

For cake:

Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

For icing:

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

Read More http://www.epicurious.com/recipes/food/printerfriendly/Carrot-Cake-with-Maple-Cream-Cheese-Icing-102155#ixzz0xzHxViqU

Cooking Light's Pumpkin Pound Cake

Ingredients

• Cake:
• Cooking spray
• 1 tablespoon all-purpose flour
• 1 (15-ounce) can pumpkin
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour (about 13 1/2 ounces)
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup fat-free buttermilk
• 
  Glaze:
• 1/3 cup fat-free buttermilk
• 1/4 cup granulated sugar
• 2 tablespoons butter
• 2 teaspoons cornstarch
• 1/8 teaspoon baking soda

Preparation

Preheat oven to 350°.

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.

And last but not least...something classic, like these Chocolate Chip Cookies

2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 Tbsp. vanilla extract

1 egg

1 egg yolk

2 cups chocolate chips (I use 1/2 white and 1/2 milk chocolate)

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15-17 minutes (depending on size of cookie) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely

I would love to practice setting up tables like this http://yourhomebasedparties.com/
and get some good experience.

How to poach peaches and make cobbler...and other delicious sides!

Tonight was scheduled to be Bible study at my house...well, scheduled. Our leader ended up stuck waiting for a tow truck and we ended up eating and visiting.
I'd been wanting to try a few different things, one being all the in-season peaches (from the grocery store and my friend Jen's peach tree!) and an avocado salsa.
My Bible study girls and I pretty much downed the salsa and the peach cobbler was a huge success!

Salsa (from Jen)

2 avocado's-diced
4 tomatoes-diced
1 red onion-diced
1 can of black beans
1 can of corn

Garlic salt to taste (I used 1/8-1/4 tsp...very little!)


And although this cobbler is originally entitled "Iva's Peach Cobbler" from Taste of Home, I'm naming it Katie's Peach Cobbler.

I also experimented with poached peaches first...super easy. Boil a large pot of water, add peaches (about 8 at a time), let them sit in the boiling water for 1 minute. Remove and place in another large bowl of ice water. The peach skin comes right off!

• 6 to 8 large ripe peaches, peeled and sliced
• 2-1/2 tablespoons cornstarch
• 3/4 to 1 cup sugar
• 
  CRUST:
• 1 cup all-purpose flour
• 2 egg yolks
• 1/4 cup butter, melted
• 1 teaspoon baking powder
• 1 cup sugar
• 2 egg whites, stiffly beaten

Directions

• Combine peaches, cornstarch and sugar; place in a greased 13-in. x 9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold egg whites. Spread over peaches. Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden.
  
• Yield: 12 servings.

Things that taste better the day after

This is a super easy, incredible tasting homemade marina. I refuse to buy the cans when I can make this the night before and let it cook for a while on the stove top. Your food processor is your best friend for this recipe....just process that celery, onion and carrot and add crushed tomato!!
I made this last night and I'm loving the fact that dinner is done tonight...homemade marina with lots leftover to freeze. Plus my favorite...adding angel hair pasta and grilled chicken.

1/8 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes (I like the Italian ones)
1/2 cup of grated Parmesan-Regiano cheese

Directions
In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and simmer uncovered over low heat until the sauce thickens, about 1 hour. Stir in the Parmesan cheese and season the sauce with more salt and pepper, to taste.

Breakfast for Dinner

One of best aspects of teaching is the relationships that have been built. These are two of my favorite college freshman (as of May 2010!). One is going off to Baylor, so we had a girls night to celebrate the last time we would see her!
We had planned to eat later, so I knew I didn't want to cook something heavy and time consuming. Therefore, I decided on breakfast, at 8:30 at night.

This Apricot Stuffed French Toast is incredible! You could certainly substitute any jam/jelly in place of apricot preserves. I used strawberry jam since I had a brand new jar and served this with boysenberry syrup and a breakfast casserole. In my opinion, breakfast casseroles are just about the best thing. They make great leftovers rolled up in a tortilla, or just reheated. And bonus, you can use just about anything and it will taste great!

Simple Breakfast Casserole

Preheat oven to 350
Spray a 9 x 9 square pan with Pam (If you want to make a 13 x 9, just double the ingredients)

1 cup frozen hash browns
6 eggs
1/2 cup milk (I used skim, but you can use 1%, 2%, half/half)
1/2 cup roasted red pepper
1 onion
1/2 tsp salt
1/2 tsp pepper
1/2-3/4 cup cheese (any kind, I used shredded Parmesan)

Saute onions until tender, add pepper to heat through (about 5-7 minutes)
Whisk together 6 eggs, milk and salt/pepper
Layer hash browns on bottom of pan, top with onions and red pepper, pour egg mixture and sprinkle cheese on top.

Bake at 350 for 20 minutes, or until set.

Apricot Stuffed French Toast (From Martha Stewart, Everyday Food)

Serves 4

• 1 loaf Italian bread (about 4 inches in diameter), cut into eight 1-inch-thick slices
• 3 tablespoons apricot jam
• 1/4 cup (2 ounces) reduced-fat cream cheese, room temperature
• 2 large eggs
• 1/2 cup low-fat (1 percent) milk
• 1/4 teaspoon ground cinnamon
• 1 to 2 tablespoons unsalted butter
• Pure maple syrup, for serving (optional)

1. Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
2. In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
3. Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup and bacon.

Peppermint Pattie Brownies

I made these for the teachers at school this spring...big hit!! I'm making them again tomorrow for Bible study!


Peppermint Pattie Brownies

• 1-1/2 cups butter, softened
• 3 cups sugar
• 5 eggs
• 1 tablespoon vanilla extact
• 2 cups all-purpose flour
• 1 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 package (12 ounces) chocolate-covered peppermint patties

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  
• Beat in vanilla. Combine the dry ingredients; add to creamed mixture and mix well.
• Spread about two-thirds of the batter in a greased 13-in. x 9-in. baking pan. Arrange peppermint patties over top.
  
• Carefully spread remaining batter over patties. Bake at 350° for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted near the center comes out clean (top will appear uneven).
• Cool completely on a wire rack. Cut into bars. Yield: 2 to 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 257 calories,

Quick ideas

I love a good curry and this is a really quick, shortcut version that is great when served over rice! It was a staple in our house growing up...thanks Mom!!
(I made this on Monday night with just one chicken breast and halved everything...super easy!)

Mom's Easy Chicken Curry

1/4 cup butter, cubed
1/3 cup mustard (any kind; yellow, dijon, spicy, whatever you have on hand)
1/2 cup honey
1 tsp. curry powder (more if you like a stronger curry flavor)
1/2 tsp. salt and pepper
3- boneless, skinless chicken breast

(Use a 9x13 pan, bake for 30-40 minutes, at 350 degrees)
Cut chicken into 1-inch pieces.
Mix together mustard, honey, curry powder, salt and pepper in a bowl.
Top the chicken with cubed butter (it will melt in the oven)
Pour curry sauce over chicken and butter.
Throughout cooking time (2-3 times), stir chicken and curry sauce (the butter will be melted) to make sure everything is coated and mixed together.

The curry caramelizes during cooking and creates a beautifully thick sauce to pour over rice! Delish!

You could easily add onion, bell pepper and green beans which are often added in curry recipes.



This is another easy dessert recipe from Pampered Chef that I like to make for Bible study!

Cool and Creamy Chocolate Fondue

Ingredients:
3/4 cup semi-sweet chocolate morsels 1 container (8 ounces) frozen whipped topping, thawed 1/2 teaspoon Pantry Korintje Cinnamon		1/2 teaspoon rum or vanilla extract (optional) Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)

Directions:

1. Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes.
2. To serve, spoon fondue into small bowl. Serve with fruit dippers, if desired.

Yield: 2 cups (16 servings)

Nutrients per serving: (2 tablespoons fondue): Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

Cook’s Tips: Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

Use the Apple Wedger to easily cut apples and pears into uniform wedges.

Dip the apple, peach and pear wedges into lemon juice to prevent them from turning brown.

If preparing the fondue ahead of time, store covered in the refrigerator until ready to serve. Stir in 1-2 tablespoons milk for a creamier consistency.

Things to try

Since returning home, I have a list of things to try before school starts. Here are 2 that have caught my attention!

Red Thai Shrimp

Ingredients

• 1 3/4 cups water
• 1 cup uncooked jasmine rice
• 2 teaspoons butter
• 1/4 teaspoon kosher salt
• Cooking spray
• 1 1/4 pounds large shrimp, peeled and deveined
• 1 (14-ounce) can light coconut milk
• 1 tablespoon red curry paste
• 1 1/2 tablespoons fish sauce
• 4 teaspoons dark brown sugar
• 1 red bell pepper, seeded and thinly sliced
• 2 teaspoons fresh lime juice

Preparation

1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.

3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

Banana Split Ice Cream Cake

• 20 whole Oreo Cookies
• 4 Tablespoons Butter, Melted
• 4 whole Bananas
• 1 pint Strawberry Ice Cream
• 1 pint Vanilla Ice Cream
• 1 jar (about 16 Oz. Jar) Hot Fudge Sauce
• 1 container (16 Oz. Container) Frozen Sliced Sweetened Strawberries, Thawed And Drained
• Fresh Whipped Cream, For Serving
• Crushed Pineapple, For Serving

Preparation Instructions

Take out the strawberry ice cream to thaw. Place the Oreos in a gallon Ziploc bag and crush well with a rolling pin or small frying pan. Pour the melted butter into the Ziploc bag and mix it up. Press this crumb mixture into the bottom of a springform pan.

Slice the bananas into 1/2″ rounds and arrange in a single layer on top of the crust. (Use as many banana slices as needed to fill the layer.) Place the pan into the freezer for about 10 minutes.

Scoop the softened strawberry ice cream in small scoops on top of the frozen banana layer, smoothing it together with a spoon dipped in warm water. Return to the freezer for 1-2 hours, until the ice cream is firm again.

Take the vanilla ice cream out of the freezer to thaw. Warm the hot fudge sauce slightly, just until it is easily spreadable. Pour the fudge over the strawberry ice cream layer, smoothing the top, and place back into the freezer for 15 minutes or so, until the fudge has firmed up again.

Scoop the softened vanilla ice cream in small scoops on top of the fudge layer, again smoothing it together with the back of a spoon dipped in warm water. Cover with plastic wrap and return to the freezer for at least another 4-6 hours until very firm. (At this point the cake could be frozen, well wrapped, for a week or longer!)

Pour the drained sliced sweetened strawberries into a bowl and crush with a pastry blender or a fork until the berries are all mashed up. Store in the fridge until almost ready to serve the cake.

Spread the crushed berries over the top of the cake, to within one-half inch of the edge. Serve with fresh whipped cream and crushed pineapple for those who want it!

Best of Seattle

There was much laughter, great food, bonding, shopping, pajamas, beautiful scenery and incredible weather...loves!!

Citrus Vinaigrette

Sara friend spoiled us and treated Melissa and I like QUEENS! Seattle was incredible and I loved every second. Upon arriving home, I went grocery shopping for the first time in about 2 months. This is my favorite homemade salad dressings and it goes great with my favorite salad...baby spinach, grilled chicken and avocado.

Ingredients

• 2/3 cup rice wine vinegar
• 1/3 cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons minced garlic
• 1 teaspoon honey

Directions

1. Whisk together the vinegar, orange juice, oil, mustard, garlic, and honey in a bowl; store in refrigerator.

Still alive and kickin'

• I'm 4 weeks into my 6 week vacation, which happens to include 3 weeks worth of grad classes, dealing with a little something called humidity and foreign institutions called "Guthrie's Fried Chicken" and grocery stores like Piggly Wiggly and Food Lion.

• I'm thankful to be on the home stretch and working towards my last year of hell, (aka, teaching and grad school) and looking at a overwhelming task called, "790" which is my thesis of synthesizing everything I've done for the past 3 years.

• In all seriousness, God has blessed me with the opportunity to finish my Master's degree in an atmosphere of Christ centered teaching and instruction. I've been privileged to sit under some of the best Christian professors and learn from them.

• I've gotten to spend some quality time with both my brother's, and especially my youngest brother, who is one of the smartest people I know.
• I'm looking forward to a whirlwind trip home, for all of 24 hours before leaving for SEATTLE and seeing Sara. And Melissa. Fun times two. CANNOT WAIT.

• New favorite things: Words with Friends for Ipod touch/Iphone. It's like speed Scrabble. LOVE IT. Tervis Tumblers. Insulted clear cups that don't sweat with ice. Starbucks Via...without a coffee maker, this is my go-to. It's not bad, I can almost make myself believe that's its the real deal.
  

Easy like Sunday morning...or Wednesday night

I've been trying to use up everything in my kitchen before I leave for 5 weeks and I decided to make one last meal. My criteria were: needed to be easy and I wanted to have leftovers for the next day.
Let me brag for a minute...I discovered Martha Stewart's "Everyday Food" as a magazine, but didn't know about the cookbook, Great Food Fast until Sara showed me her copy during my visit to San Angelo, TX. I literally wanted to try every page and bought it as soon as I returned to Las Cruces. If you are looking for a great cookbook, this is pretty much a WINNER.
Anyway, all that to say, Martha Stewart has a Everyday Food application for the iPod/iPhone. It's under $3 I think, and it worth it!!
I found my winning recipe, Fettucine with Spinach Pesto on the Everyday Food app, which is super handy. You can email recipes, save grocery lists, save recipes....love it!!
I've never made pesto, but it's safe to say that this will be making another appearance. The spinach pesto was incredibly easy and so tasty. I personally LOVE anything with spinach and love pasta. You could completely swap the fettucine for any other pasta...I would probably go with penne, linguine or bowtie.
I wanted this to be a little more filling, so I grilled boneless, skinless chicken breast, sliced it and put it on top. This is a great summer meal, with or without the chicken!

Fettucine with Spinach Pesto

Ingredients

Serves 4

• 12 ounces fettuccine
• Coarse salt and ground pepper
• 1 package (10 ounces) frozen chopped spinach, thawed
• 1/3 cup grated Parmesan cheese, plus more for serving (optional)
• 2 tablespoons pine nuts, plus more for serving (optional)
• 1 garlic clove
• 1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon
• 1/4 cup olive oil

Directions

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
2. While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.

Now...no meal is complete without dessert. At least not at my house. You will never leave here without something sweet. Again, I was looking to use up my remaining groceries and found this incredible Caramel Banana Cake from one of my favorite websites EVER, the Kitchn. Winner.

Note...I used a 13 x 9 pan and I substituted whole wheat pastry flour for white flour and it turned out perfect. So, since this has whole wheat, that automatically makes it healthy and you can feel free to have 2 pieces instead of just 1. Or, you could have a piece for breakfast. But not that I would know anything about that.

If you really want to elevate this from great to winner...top with cream cheese frosting.

Caramel Banana Cake
2 9-inch layers

3/4 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups milk
1 1/2 cups mashed bananas
1 1/2 cups caramel sauce

Heat oven to 325 F. Grease two 9" cake pans.

Cream the butter and sugar until fluffy then add the eggs and beat until silky and lightened. Sift the flour with the baking soda and salt. Whisk the milk and mashed bananas in a separate measuring cup and add to the eggs and butter, alternating with the flour. Beat just until smooth.

Pour batter into the prepared pans. Pour half the caramel sauce into each pan, and swirl with a knife. The pans will be quite full. Put in the oven carefully and bake for about 60 minutes, or until the centers are set and a knife comes out clean.

Cool completely before serving.

For the cream cheese icing:
1/4 cup butter, softened
1 (8 ounce) package light cream cheese, softened
1 teaspoon vanilla extract
1 tablespoon rum (optional)
3 cups confectioners' sugar

For the icing: In a large bowl, whip the butter and cream cheese together until very smooth, with no lumps remaining. Beat in 1 teaspoon vanilla and 1 tablespoon rum, if using. Add the confectioners sugar, beat on low speed until combined, then on high until frosting is smooth.

Women's Circle

I'm hosting Women's Circle (Book study) at my casita on Thursday. I'm not feeling like trying anything crazy...just simply and delicious...I'm feeling like Sara-friend's Hummus

Sweet Roasted Pepper Hummus

15 oz. low sodium garbanzo beans, drained
4 oz. roasted red peppers
3 Tbsp. lemon juice
1 (or so) Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. cumin
1/2 tsp. (or less) cayenne pepper
1/4 tsp salt

Combine ingredients in food processor until smooth and slightly fluffy. Better if refrigerated before serving. Sprinkle with chopped parsley, if desired.



And something sweet, Paula Deen's Gorilla Bread, which doesn't require a ton of new ingredients. I happen to have everything but biscuits.

Ingredients

• 1/2 cup granulated sugar
• 3 teaspoons cinnamon
• 1/2 cup (1 stick) butter
• 1 cup packed brown sugar
• 1 (8-ounce) package cream cheese
• 2 (12-ounce) cans refrigerated biscuits (10 count)
• 1 1/2 cups coarsely chopped walnuts

Directions

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Last week in the desert

I brought my favorite triple chocolate cake to our 20's group last night...but then again, I'm a chocolate fiend. You'll find me eating this for breakfast!

Nancy G's Chocolate Cake
1 box Chocolate Fudge Cake Mix
1 small package of chocolate pudding
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 1/2 c. mini chocolate chips (or whatever you have on hand, milk chocolate, semi-sweet)


Combine liquid ingredients + sour cream as directed on back of cake mix, fold in chocolate chips and pour into a greased bundt pan and bake for suggested time. I would check it prior to the end of baking, since it's going to be a lot denser with the addition of sour cream and chocolate pudding mix. It may take a few more minutes than a usual bundt cake from a mix.

While your cake is baking, here is the glorious frosting that is from heaven above:

1 stick margarine (I've done butter and margarine, for some reason margarine has a better flavor here)
7 tablespoons heavy whipping cream
7 tablespoons cocoa powder
1 box of Domino powdered sugar, or about 2 cups

Melt margarine in the microwave, pour into a mixing bowl, add cocoa and whipping cream. Beat until smooth, then add powdered sugar until frosting is desired consistency.

Veggie Enchiladas and Caramel Coconut Pecan Brownies

Dinner with my mama last night...she made these little gems from Cooking Light...simply delish

Corn and Cheese Enchiladas



Preparation Time: 10 minutes minutes
Cooking Time: 31 minutes minutes
Yield: 4 Servings

Cost per Serving: $1.98

8 6-inch corn tortillas
1 tablespoon vegetable oil
5 scallions, white and light green parts, chopped
2 garlic cloves, finely chopped
1 1/2 cups fresh corn kernels (from 2 medium ears)
1/2 cup whole milk
Salt
2 cups grated pepper Jack
1 10-oz. can enchilada sauce

Preheat oven to 350°F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.

While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.

Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.

CALORIES 457 ; FAT 25g (sat 13g); CHOLESTEROL 64mg; CARBOHYDRATE 41g; SODIUM 323mg; PROTEIN 20g; FIBER 5g


Aaaand....since I'm leaving for 6 weeks and trying to use up some ingredients in my house, I found this amazing brownie recipe (Southern Living) that happened to use up the coconut, pecans and sweetened condensed milk that I had....enjoy!!
One quick note...I also had 3/4 cup of leftover sliced almonds that I mixed in with the pecans....incredible!
Also...DO line your 13 x 9 pan with foil...you are able to lift the whole thing out and it makes cutting SO SO SO much easier!


Caramel-Coconut-Pecan Brownies (Southern Living)


Prep: 20 min., Bake: 55 min.

To easily remove and cut brownies, line the pan with greased and floured heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and cooling, lift the block of brownies from the pan using the foil. Press the foil sides down, and cut.

Yield: Makes 32 brownies


4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
2 cups sweetened flaked coconut
1 (12-ounce) package semisweet chocolate morsels
1 1/2 cups chopped pecans
1 (14-ounce) can sweetened condensed milk

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with coconut, 1 (12-ounce) package semisweet chocolate morsels, and chopped pecans. Drizzle evenly with sweetened condensed milk.

Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Cool completely on wire rack. Cut into squares.

Katie's Big Bite...or Katie Takes on Guy Fieri's recipes

For Memorial Day, I decided that I would take on a recipe that had been staring me in the face since Spring Break. Both of these are SUPER!!! Thank you Guy Fieri!!!

Citrus Chicken

Ingredients

• 4 pounds bone-in chicken thighs
• 3/4 cup freshly squeezed orange juice, about 2 oranges
• 2 tablespoons grated orange zest
• 1 teaspoon salt
• 2 teaspoons freshly cracked black pepper
• 1 teaspoon chiffonade fresh mint leaves
• 1 1/2 tablespoons chiffonade basil leaves
• 3 tablespoons white balsamic vinegar
• 3 tablespoons minced shallots
• 1 tablespoon celery seeds

Directions

Glaze, recipe follows

Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.

Preheat the oven to 350 degrees F.

Remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.

Glaze:

• 1 tablespoon olive oil
• 1 tablespoon minced shallots
• 1 teaspoon minced ginger
• 1/2 cup orange marmalade (look for marmalade with small rinds)
• 1/4 cup sweet chili sauce
• 1 tablespoon white balsamic vinegar
• 1/4 cup reserved marinade, strained

In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

Rice Pilaf Garden Style

Ingredients

• 1 1/2 cups basmati rice
• 1 1/2 cups orzo pasta
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon salt
  
• 1/4 cup minced shallots
• 1 1/2 cups shredded zucchini
• 1 1/2 cups sliced cremini mushrooms
• 3 cups low-sodium chicken stock
• 1 cup seeded and diced Roma tomatoes
• 2 tablespoons chopped Italian parsley leaves
• 1 teaspoon grated lemon zest
• 1/2 cup grated Parmesan
• 1 teaspoon freshly crackled black pepper
• Salt

Directions

In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Add sat and saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.

I had leftover lemon cornmeal pound cake and strawberries...what's a girl to do? Trifle!!

You will need:
Any leftover cake (about 4 cups worth, cubed)
Any kind of fruit (roughly 4 cups)
Pudding (I usually double...so 4 cups)
Whipped topping....I'm a purist, so 1 1/2 cups of heavy whipping cream and 1/3 cup of sugar will give you heaven on beaters. Tip...chill your bowl and beaters.

Layer cake, pudding, fruit and repeat. Top with whipped topping.

This can be done with virtually any cake, any fruit, any pudding...it's a great way to use leftovers.

Life updates

Life is busy...I've been busy going to weddings.....

































Finishing up the school year....














Allowing animals into my classroom for Pet Day...












Going to graduations....




















And getting ready for 6 weeks of traveling around the country...Ohio, Alabama, Georgia and Washington....

So needless to say, I haven't been doing much cooking other than...

Hummus melts (from Shape magazine)

1 whole wheat bagel
Apple slices
Hummus
2 slices of cheddar cheese

Open bagel and spread hummus, layer apple slices and top with chedder cheese. Place under broiler for 10ish minutes until cheese is melted.


And last night I hosted my church's 20's group for fellowship and snacks...I made this from my my other BFF, Cooking Light

Lemon Cornmeal Poundcake

Ingredients

• Cake:
• 7.9 ounces all-purpose flour (1 3/4 cups)
• 1/2 cup cornmeal
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 10 tablespoon butter, softened
• 3 large eggs
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 2/3 cup nonfat buttermilk
• 3 tablespoons fresh lemon juice
• 3 large egg whites
• Cooking spray
• 2 tablespoons all-purpose flour
• 
  Topping:
• 1 1/2 cups fresh blueberries
• 1 1/2 cups sliced fresh strawberries
• 1 cup fresh blackberries
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar

Preparation

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon 7.9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt). Combine 1 1/2 cups granulated sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add eggs, one at a time, beating until blended; stir in rind and vanilla. Combine buttermilk and 3 tablespoons juice. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.

3. Place egg whites in a large, clean bowl; beat at high speed using clean, dry beaters until stiff peaks form. Gently fold half of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into a 10-inch tube pan coated with cooking spray and dusted with 2 tablespoons flour. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.

4. To prepare topping, combine berries, 1/4 cup granulated sugar, and 1 tablespoon juice. Chill 30 minutes. Beat cream with a mixer at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Serve cake with berries and cream.