I'm Back!

So, I realize this blog has been dormant for a while. And for that, I apologize profusely! I have finally got a little time I can dedicate each week to posting a new recipe (assuming I have one!) for everyone else to try.

Let's start with something deliciously sweet!

Chocolate Pancake Whoopie Pies

Now before you dash and get your sugar testing kit and your insulin, let me tell you this: Yes, this recipe uses sugar. BUT you could easily substitute stevia or any other sugar "substitute" you'd like (I personally like the Splenda type of sweetener if I can't use sugar). And of course, you can always leave off the "Whoopie Pie" part and just make chocolate pancakes, if the icing is way too much for your blood sugar to handle.

So, without further ado...I present....the Chocolate Pancake Whoopie Pie!

This stuff is YUMMY! And the best part is that you can follow a recipe from scratch, or pull a Sandra Lee and make it "semi-homemade" with a boxed pancake recipe. No matter what though, make sure if you are doing the "Whoopie Pie" part that the icing is stiff. You don't want trickles of icing running down your arms while you dig into this nommy treat!

Now, the recipe I'm using here for the pancakes came from Buzzle.com. I didn't have any milk, so I was wondering how in the world I was going to make pancakes. And then I did a little search (what would I do without the internet?) and found the margarine recipe they have listed. I did use butter instead of margarine, and I added chocolate and extra sugar. Here's the recipe, with my modifications.

Ingredients:

White flour - 1 cup

Water - ¾ cup

White sugar - 5 tbsp.

Margarine, melted - 2½ tbsp.

Baking powder - 2¼ tsp.

Vegetable oil/cooking spray - 2 tsp.

Salt - ¼ tsp.

Egg, beaten - 1

Cocoa powder, unsweetened - 2 tbsp.

If you want to make plain pancakes, use 3 tbsp sugar and omit the cocoa powder. 

Now, mix it all together, turn your griddle to about 350-400 (some run hotter than others) and grease it up with some good old fashioned butter. Use a 1/4 cup measure to pour out just the right amount of batter for each pancake, so they are all roughly the same shape and size. Cook for about 4 minutes on the first side (or until the top bubbles and the bubbles begin to break) and then flip just long enough to cook the rest of the batter. Don't over do these! 

Now for the filling, you can use store bought icing or you can make your own. Like I said, just make sure it is stiff. I will test various recipes for icing in the near-ish future and let you know what I come up with!!

This particular recipe should yield about 3 whoopie pies or 6 pancakes (maybe more, maybe less depending on how big you make your pancakes). Having a dinner party? Try making these as little finger sandwich style whoopie pies for dessert! 

Alright folks, that's all for now! I'll be back soon with another awesomely delish recipe for you to try!

Red Velvet Cheesecake...

Yes. You read that right. Red. Velvet. Cheesecake. Two amazing, sinfully delicious desserts in one.

First, a disclaimer on some equipment you'll need:

A springform pan for your cheesecake (unless you already know how to make cheesecake in some other pan and can get it out easily)

Parchment paper cut to fit the bottom of your springform pan

A roasting pan large enough for your springform pan to fit in

A long thin spatula for spreading icing


Now on to the good stuff.

Ingredients:

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature

2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions:

CHEESECAKE:
Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).

Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

RED VELVET CAKE:
Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

FROSTING:
In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

ASSEMBLY:
Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

FROST:
Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. White chocolate shavings recommended.

Good Bye Betty Crocker, Hello Homemade Brownies!

I found this recipe on cooks.com and thought I'd give it a go. Well, needless to say, I'm never going to buy Betty Crocker brownies again! And they are EASY!

Here's what you'll need (Double up if you want a 13x9 batch, otherwise this measures for a 8x8 square)

• 2 squares (1 oz. each) unsweetened chocolate
• 1/4 cup butter
• 1 cup sugar
• 2 eggs, beaten
• 1 cup all purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped nuts
• 2 tablespoons Kahlua Vanilla Rum (optional)
• pinch of Jamaican allspice (optional)

*Note: If rum is not available, substitute 1 1/2 tsp of vanilla.

**Nuts are not required. I used mini chocolate chips in my recipe (YUM!) and only used a cup instead of doubling it for the bigger batch.

To make:

Preheat oven to 350°F degrees. Butter or spray (with non-stick spray) an 8 inch square pan.

In a large bowl, melt the chocolate and butter together in the microwave or over a pan of hot water. Stir in the remaining ingredients, mixing thoroughly.

Transfer batter to baking pan and smooth over the top. Bake 30 minutes or until the top has a dull sheen. Cool for 5 minutes, then cut into bars. Roll in confectioners sugar, if desired.

Make these. Seriously. Tonight. They are AWESOME!

Chocolate Peanut Butter Fudge

I "stole" this recipe from Skippy Peanut Butter, and made a mild modification (instead of white chocolate I used all semi sweet chocolate, because I didn't have any white chocolate on hand!). It is setting up in the freezer as I type, and hopefully will be AWESOME!

• For Peanut Butter Layer
  
  
  • 1 package (12 oz.) white chocolate chips
  • 1 1/2 cups Skippy® Super Chunk® Peanut Butter (I subsituted regular because it was all I had)
  For Chocolate Layer
  • 1 jar (7-1/2 to 13 oz.) marshmallow creme
  • 1 1/2 cups sugar
  • 1 can (5 oz.) evaporated milk
  • 1/4 cup Country Crock® Spread
  • 1/4 tsp. salt
  • 1 bag (12 oz.) semi-sweet chocolate chips
  • 1 tsp. vanilla extract
  • 
    
  1. Line 8-inch baking pan with aluminum foil, then spray with no-stick cooking spray; set aside.
  2. Bring marshmallow creme, sugar, evaporated milk, Spread and salt to a boil over medium heat in 3-quart saucepan, stirring constantly. Boil, stirring constantly, 5 minutes. Remove from heat. Stir in semi-sweet chocolate chips and vanilla until chocolate is melted. Pour into prepared pan. Refrigerate 15 minutes.
  3. Microwave white chocolate chips with Skippy® Super Chunk® Peanut Butter in 2-quart microwave-safe bowl at HIGH 1 minute or until melted; stir until chocolate is melted. Evenly spread over chocolate fudge.
  4. Chill 2 hours or until firm. To serve, remove fudge from pan, then cut into 1-inch squares.