Wednesday, September 12, 2012

chocolate chip bundt cake...

1 yellow cake mix (Duncan Hines preferred)
1 3.4oz instant vanilla pudding mix
1 cup vegetable oil
4 eggs
1 cup milk
1 cup semi-sweet chocolate chips; chopped

Preheat oven to 350 degrees. Grease & flour a 10in bundt pan. In a large bowl stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat in low speed until blended. Scrape sides of bowl and beat 4 min on medium speed. Stir in chocolate. Pour batter into prepared pan. Bake for 45-60 min. or until a toothpick inserted comes out clean. Allow to cool. Turn out cake and dust with powdered sugar.

We have a first day of school tradition. This tradition is all about cake. I don't know who gets more excited about the first day of school or the kids! Each year I choose a different recipe. This was a hit. So moist and yummy and soooo easy to throw together. Anything that involves a cake mix can't be that hard, right? I do recommend Duncan really does make a difference.

Tuesday, November 15, 2011

fluffy rice...the cheaters way...

I love rice.
I HATE cooking rice.
I cheat.
Treat it like pasta.
I'm serious.
Boil water, add as much rice as you want to cook. Cook until al dente.
Drain. Done.
No measuring.
No rice & water bubbling and boiling all over your cook top.
You could even cook it in chicken stock and add whatever seasonings you prefer (green onions, cumin. Or steep it in milk with a little cinnamon sugar...yum!)
(This works for the real stuff...not the instant rice from a box)

Tuesday, April 12, 2011

Easter table...

If you are reeeaaally on the ball and have started thinking about your Easter menu, here are a few more suggestions! The last two links are great for all of that leftover ham when a plain old sandwich just won't cut it.


Wednesday, December 1, 2010

If you're happy and you know it...

These were fun to make and made me very happy!
No specific recipe...just sugar cookies (THICK sugar cookies) and royal icing.

Wednesday, November 24, 2010

pumpkin doughnut muffins...

3 cups flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/3 cup buttermilk
1 15oz can pumpkin puree
1 3/4 sticks butter; room temp
3/4 cup brown sugar
2 eggs
3/4 cup granulated sugar
2 1/2 tsp ground cinnamon

Preheat oven to 350. Grease well 12-16 muffin cups. In a medium bowl combine dry ingredients; whisk to combine. In another small bowl whisk together pumpkin and buttermilk. In a large bowl cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With the mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.
Spoon approx. 1/3 cup batter into each muffin cup and bake about 30 min, or until a toothpick inserted in the middle comes out clean.
Meanwhile, in a medium bowl combine 3/4 cup granulated sugar and cinnamon. Let muffins cool about 10 min.
Working with one at a time, remove muffins from pan and brush with melted butter (or dunk in melted butter) and roll in cinnamon sugar mixture.

If you are in need of ONE MORE pumpkin recipe...this is the ultimate. Serve as breakfast on Thanksgiving morning or as a different dessert. You will not be disappointed. Recipe (adapted from the great Martha Stewart) says it makes 12, but I got 16.

Happy Thanksgiving!

Tuesday, October 26, 2010

ghost pops...

Line a baking sheet with parchment paper or a silicone liner. Melt white chocolate and free form ghost shapes with the back of a spoon. Lay lollipop sticks in the center and cover with a little white chocolate to secure. Let dry a few minutes and use mini chocolate chips for the eyes.
Happy Halloween!

Wednesday, October 13, 2010

delicious dinner rolls...

1 1/2 cups warm water
1 Tbsp yeast
3 Tbsp sugar
1 tsp salt
4 Tbsp butter; room temp
4 cups flour

In a large mixing bowl dissolve yeast in warm water with the sugar. Add salt, butter and 3 cups of flour. Mix until smooth. Add enough remaining flour to make a soft dough, adding more flour if needed. Dough will be soft and a little on the sticky side. Knead by hand or in mixer with the dough hook until smooth and elastic. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until double in size; about 45 min to 1 hour.
Punch dough down. Using a 1/3 cup measuring cup, measure out dough for 12 rolls. Shape each into a ball (flour cup and hands if necessary). Place in a greased 9x13 pan. Cover and let rise until double in size; about 30-35 min.
Bake in a preheated 375 degree oven for 15-20 min or until tops are golden brown. Spread a little butter on top of warm rolls.

This could not have been easier. The dough whips up quickly. Depending of the warmth of your house they will rise quickly, as well. I cheated a little on the second rise and put them in a warm oven. It only took about 15 min for them to rise. Bonus!
My kids said I could make them every day and they would never get tired of them. 'Nuff said.