Category Archives: Recipes!
Old Fashion Chocolate Cakes-
2 3/4 cups all-purpose flour
1 tsp. baking soda
12 oz. bittersweet or semisweet chocolate, cut into small pieces
1 stick unsalted butter, cut into pieces
2 cups stong, hot coffee
2 cups sugar
Confectioners’ sugar, for duting
fresh rasberries, for garnish, (optional)
I. Whisk together flour and baking soda in large bowl. Set aside.
II. Combine chocolate and butter in medium heat-proof bowl. Pour hot coffee over chocolate-butter mixture, and stir until chocolate and butter have melted. Set aside until mixture is cool enough to touch.
III. Preheat oven to 375*F. Line 28 muffin pan cups with paper liners.
IV. Beat eggs in large bowl with electric mixture until frothy; add sugar, and beat 1-2 minutes, or until mixture turns pale yellow color. Fold in half of cooled chocolate mixture, then half of flour mixture. Repeat wih remaining chocolate mixture and flour mixture. Fill prepared muffin liners 3 quarters full, and bake 15-20 minutes.
V. Cool 10 minutes in muffin pan, then unmold, and cool completely pn wire rack.
VI. Dust with confectioners’ sugar, and garnish wth berries, if using.
3 grams protein
For the cupcakes:
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened best-quality cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk, shaken
• 1 tablespoon liquid red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1 1/2 cups sugar
• 2 eggs
For the cream cheese frosting:
• 8 ounces cream cheese, at room temperature
• 12 tablespoons butter (1 1/2 sticks), at room temperature
• 1 teaspoon vanilla
• 3 1/2 cups confectioners’ sugar, sifted
Pre-heat the oven to 350°F. Line 15 muffin tins with paper liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with an ice cream scoop or large spoon. Bake for 15-20 minutes, until a toothpick inserted in the centers comes out clean. Do not overbake! Cool completely in the pans and frost the cupcakes with the cream cheese frosting.
To make the frosting, place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don’t whip! Add the sugar and mix until smooth.
Original recipe makes 2 cups
2 cups raw whole pumpkin seeds
• 2 tablespoons butter, melted
• 1/2 cup white sugar, divided
• 1 tablespoon ground cinnamon, divided
Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet. Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer. Bake the seeds in the preheated oven for 5 minutes.
Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Repeat the coating and baking step one more time, and bake the seeds for 5 more minutes.
Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating onto the seeds, about 10 more minutes. Let the seeds cool on the baking sheet before eating
(Makes 4 Sandwiches)
1 cup Peanut Butter
8 slices of Bread
1 cup Strawberry Preserves
Bananas, sliced thin (optional)
2 cups Plain potato chips
8 tablespoons unsalted butter
3 eggs, beaten
2 cups Cinnamon Toast cereal, crushed by hand in plastic bag
Spread some peanut butter on the bread. Then spread some preserves on the other slice of bread. Add some bananas and a pile of potato chips on top and sandwich the two pieces of bread together.
Heat a non-stick skillet over medium-low heat, and melt 2 tablespoons of butter. Dip the sandwich in the egg then the cinnamon cereal, pressing down to make sure the cereal adheres. Repeat with the other side.
In batches, fry the sandwiches on each side, low and slow until golden brown, 2 to 3 minutes per side. Remove from the pan and add more butter to the skillet and fry the other sandwiches.