Monday, February 18, 2008
Yeah for a day off from school! I thought I would make stuff I usually don't have time to make today. I started off making homemade noodles for dinner tonight. I can't wait for that. Then I made waffles for the first time. I got a waffle maker for Christmas and I have been anxiously waiting for the right time to use it.
I have looked and looked for a waffle recipe and found so many. I finally decided on this one. These were really good. The waffles were HUGE! This batter made 3 1/4 waffles on my maker. Just eating that one 1/4 would have been enough! I did add a little cinnamon to the batter but I really coudln't taste it. I would love to make these again with some sauteed apples on top!
1 and 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 and 1/2 cups milk
2 eggs, separated
2 TBSP butter, melted
Sift all of the dry ingredients together (I just whisked them all in a large bowl). Beat the egg whites until they reach a stiff peak. Mix together the milk, egg yolks, and butter together. Add the milk mixture to the flour mixture and stir until combined. Fold in the egg whites until combined. Place batter in your waffle maker until done.
Sunday, February 17, 2008
After making my fruit pizza I had some blueberries leftover. For weeks I have been wanting to make homemade blueberry muffins so I finally got the chance. I used a recipe I found on all recipes. They turned out pretty good and I really like the streusel on top.
* The original recipe made 12. I cut it in half and that is what I posted here. This made about 9 muffins for me.
1/4 cup butter, softened
1/4 cup and 2 tablespoons white sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
3/4 cup blueberries
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter, chilled
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.p
Saturday, February 16, 2008
For Valentine's day we didn't really do much. Our bible study group had our own dinner and the girls were to bring desserts. I thought I would make it simple since I had been sick earlier in the week. The fruit pizza is something I haven't had in forever but its so simple and yummy I think I might have to make it more often!
I didn't really follow a recipe but allrecipes.com has one that is pretty much what I did.
1 (18 ounce) package refrigerated sugar cookie dough
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C).
On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.
In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.
** I added about a capful of vanilla and about 1/4 tbs. of sugar
Tuesday, February 5, 2008
Oreo cupcakes that is! I have really been wanting to make cupcakes. I found this recipe. recently and knew they were a must to make. I am once again taking this for dessert at church tomorrow so luckily they won't be sitting in the kitchen staring at me to devour them!
Original recipe from: Cupcakes! By the Cake Mix Doctor by Anne Byrn
24 paper liners for cupcake pans
30 Oreo cookies - I used Double-Stuffed
1 pkg plain white cake mix
1 cup sour cream - I used low-fat plain yogurt
1/2 cup vegetable oil - I used ¼ c oil and ¼ cup unsweetened applesauce
3 large eggs - I used egg-beaters for 1 egg and 2 regular eggs
1 tsp vanilla extract
Preheat your over to 350 and line the pans with paper liners. Count out 12 Oreos and separate the top and bottom wafers. Make sure each half has some icing on it. Place one wafer, icing side up, in the bottom of each paper liner. (Sometimes icing didn't get on both sides so I just split the icing in half and spread some on both sides)
** After trying a cupcake I didn't really care to eat the cookie on the bottom. Maybe its that I can't really eat a whole oreo as I think its too much chocolate or that baking it changed its flavor a little. I don't know but I just took it off the bottom and enjoyed it without it!**
Crush the remaining Oreos by any means you like.
Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds. Scrape down the sides and beat again on medium about 1.5 minutes more. Measure out 1 1/2 cups crushed Oreos and fold these into the batter. Set the rest of the crumbs aside for garnish.
Fill your liners 3/4 full with batter and place the pans in the oven.
Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger. Cool in the pan on wire racks for about 5 minutes and then remove cakes from pans and cool completely on wire racks.