My BGEX Gift!
Here is my gift from the BGEX (Baked Goods Exchange for all you non-JKnotties out there). She made Kahlua Chocolate Chip Cupcakes with Fudge Butter Cream Frosting with Halloween Sprinkles. Yum….
Kahlua Chocolate Chip Cake
1 (18.25 oz.) Devil’s Food Cake Mix
1 small (1 oz.) instant chocolate pudding mix
1 cup nonfat vanilla yogurt (or sour cream)
¼ cup canola oil
⅓ cup skim milk (or buttermilk)
1 large egg
3 large egg whites
⅓ cup Kahlua liqueur
⅓ cup semisweet chocolate chips (some like a few more)
Preheat oven to 350 degrees.
Coat a 9×13 baking pan with nonstick cooking spray and dust with cocoa.
Place all ingredients, except chocolate chips, in a large bowl. Beat with a mixer for 2 minutes or until well blended. Stir in chocolate chips.
Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted int eh middle comes out clean. Cool before cutting.
Fudge Butter Cream Frosting
½ cup butter
¼ cup shortening
⅓ cup unsweetened cocoa powder
2 cups confectioner’s sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract
Cream together the butter with the shortening.
Sift the cocoa with the confectioner’s sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep the mixture smooth, don’t add more than ¼ cup of milk.
Add the hot fudge topping and the vanilla. Blend until smooth and creamy.
October 19, 2007, 8:04 am
Filed under: Class
Last night I went to a cooking class at the local vo-tech. The class was Holiday Desserts and Candies. We learned abunch of different recipes. I didn’t really learn any new techniques, but it was still a lot of fun. I went with 2 of my coworkers and one of their wives.
The recipes got are
- Pie Crust,
- Elegant Pumpkin-Walnut Layered Pie,
- Festive Cranberry Pie,
- Irresistible Pecan Pie,
- Buckeye Candy,
- Cheesecake Truffle Bombs,
- Peanut Brittle
My Irresistable Pecan Pie
In the middle are Buckeyes, the chocolate squares, circles with white chocolate drizzle are Cheesecake Truffle Bombs, and the other 2 things are Peanut Brittle.
October 17, 2007, 8:08 am
Filed under: Entrees
Last night I made one of the easiest meals ever, French Dips. I made this recipe about a month ago and just put it in my freezer until I was ready for it. I took it our of the freezer at lunch and put it in the crockpot (still frozen). Cooked on high for 6 hours and it was finished. I bought a bag of frozen Pilsbury French Rolls, bake in the oven for 10 minutes and you’re done!
1 roast (doesn’t matter what kind)
2 cans beef broth
1 can french onion soup
I cut my roast in half and trimmed off the fat. Then I placed 1/2 the roast, 1 can beef broth, and 1/2 can french onion soup into a large ziploc bag. Then I placed both bags into the freezer. (Make sure you label the bag with what it is and how to cook it). Cook from frozen state about 6 hours on high in a crock pot. When it’s finished shred the meet and serve on french rolls. Strain the remain broth that’s left in the crock pot for your au jus. Yum!!
I’m sure everyone has seen the “family est.” signs on ebay and whatnot. I didn’t really want to spend $30+ on it, so I asked my grandpa to make me one. He went above and beyond what I thought he would do. We used a piece of cedar and engraved the words on the plank. It’s gorgeous!
Out With the Old, In With the New!
So, after marriage, most women get the “post wedding chop.” I didn’t think I was going to fall into this trend, but alas I have succumbed to it…. Here is what I looked like yesterday morning. (I put my hair in a ponytail after this, so don’t pay attention the the horrid straightening job I did yesterday morning.)
Last night I had my hair cut at the local vo-tech’s cosmetology department. Kara, has been in the program for almost a year. She did exactly what I wanted. Let me know what you think… Surprise Mom!! 🙂
October 10, 2007, 8:15 am
Filed under: Dessert
One of my friends Nikki (http://www.illtakethatrecipe.blogspot.com/
) posted a homemade marshmellow recipe. All my friends raved at how good they were, so I decided I needed to make them. They were right, they are way better than store bought.
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes.
After 12 minutes, add in the vanilla extract beat to incorporate.Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal.
Let mixture sit for a few hours, or overnight, until cooled and firmly set.In a shallow dish, combine equal parts cornstarch and confectioners’ sugar.
Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture. Store in an airtight container.
October 10, 2007, 7:27 am
Filed under: Entrees
One of my favorite dinner’s in the winter is Chili. When my mom makes it she makes a HUGE pot of it and freezes it. She always calls us kids and offers some to us. It’s a super easy dinner just to heat up the chili and serve.