Ingredients
1/4 c butter
1/2 c peanut butter
1/4 c sugar
1/2 c brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 egg
1/2 tsp. vanilla
1 1/4 c flour
Directions
Bake at 375 degrees for 7 minutes.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
10 February 2013
Peanut Butter Chocolate Chip Cookies, modified from a Better Homes & Gardens cookbook
Ingredients
1/4 c butter
1/3 c peanut butter
3/4 c brown sugar
1/4 c sugar
3/4 tsp. baking soda
1/2 tsp. salt
2 eggs
2 tsp. vanilla
2 1/2 c all purpose flour
12 oz. chocolate chips (or can halve)
Vartion: use crushed peanut butter M&Ms instead of chocolate chips.
Directions
Bake at 375 degrees for 8 minutes. Very important not to over cook.
1/4 c butter
1/3 c peanut butter
3/4 c brown sugar
1/4 c sugar
3/4 tsp. baking soda
1/2 tsp. salt
2 eggs
2 tsp. vanilla
2 1/2 c all purpose flour
12 oz. chocolate chips (or can halve)
Vartion: use crushed peanut butter M&Ms instead of chocolate chips.
Directions
Bake at 375 degrees for 8 minutes. Very important not to over cook.
22 June 2011
Popsicles
I brought Eli's popsicle molds on vacation with us just so we could try different popsicle recipes all summer long. So here is a list of the recipes we tried:
Orange Cream Popsicles
6 oz. (I'm guessing that means 3/4 cup) orange juice concentrate, thawed
2 cups plain yogurt
2 tsp vanilla extract
Put ingredients in a bowl and whip. Pour into 6 popsicle molds and freeze.
I adjusted it up front. After a taste test I added more orange juice concentrate, and some of the Cool Whip I had laying around.
Pudding Popsicles
1 pkg. (3.9 oz.) chocolate pudding, or chocolate fudge pudding
2 cups cold milk
1 cup Cool Whip
Mix pudding with the milk, as per the package instructions. Fold in the cool whip (to prevent an icy popsicle). Pour into 6 popsicle molds and freeze.
optional- 1/2 cup chopped or mashed fruit, or nuts.
I used whole milk deliberately and non light Cool Whip because the store was out. This made these too rich. I was aiming for 100 calories a pop and these were 150. So I will lower the fat next time. I am also sad that the lower sugar options are fake sugars, and so I would not give them to my son.
Strawberry Banana Popsicles
1 banana
1 pkg. (3 oz.) strawberry gelatin dessert (or strawberry banana- which was all I could find).
1 cup boiling water
1 cup strawberry yogurt (I used Mountain High).
Dissolve the gelatin in the cup of boiling water. Put all the ingredients in a blender and blend. Pour into 6 popsicle molds and freeze.
It was a little strong on the banana. I am interested in using plain gelatin and actual blended strawberries. Pretty good.
Tropical Fruit Popsicles
1 cup mandarin oranges with juice
1 cup crushed pineapple
1 mango chopped
1 cup juice, like orange, pineapple or grape.
Put all the ingredients in a blender and blend. Pour into 6 popsicle molds and freeze.
Orange Cream Popsicles
6 oz. (I'm guessing that means 3/4 cup) orange juice concentrate, thawed
2 cups plain yogurt
2 tsp vanilla extract
Put ingredients in a bowl and whip. Pour into 6 popsicle molds and freeze.
I adjusted it up front. After a taste test I added more orange juice concentrate, and some of the Cool Whip I had laying around.
Pudding Popsicles
1 pkg. (3.9 oz.) chocolate pudding, or chocolate fudge pudding
2 cups cold milk
1 cup Cool Whip
Mix pudding with the milk, as per the package instructions. Fold in the cool whip (to prevent an icy popsicle). Pour into 6 popsicle molds and freeze.
optional- 1/2 cup chopped or mashed fruit, or nuts.
I used whole milk deliberately and non light Cool Whip because the store was out. This made these too rich. I was aiming for 100 calories a pop and these were 150. So I will lower the fat next time. I am also sad that the lower sugar options are fake sugars, and so I would not give them to my son.
Strawberry Banana Popsicles
1 banana
1 pkg. (3 oz.) strawberry gelatin dessert (or strawberry banana- which was all I could find).
1 cup boiling water
1 cup strawberry yogurt (I used Mountain High).
Dissolve the gelatin in the cup of boiling water. Put all the ingredients in a blender and blend. Pour into 6 popsicle molds and freeze.
It was a little strong on the banana. I am interested in using plain gelatin and actual blended strawberries. Pretty good.
Tropical Fruit Popsicles
1 cup mandarin oranges with juice
1 cup crushed pineapple
1 mango chopped
1 cup juice, like orange, pineapple or grape.
Put all the ingredients in a blender and blend. Pour into 6 popsicle molds and freeze.
18 January 2010
Cranberry Upside-Down Cake
From EatingWell: November/December 2009
Very Yummy. It was interesting to finally use my cast iron skillet in a stove to oven meal. (I, of course, cut down on the sugar and used whole wheat flour. I bought some of that King Arthur white whole wheat flour. I think it is really nice. The nutrition info matches up to the other whole wheat flour- but it works more like white flour.)
Active Time: 30 minutes
Total Time: 1 hour 50 minutes (including 15 minutes cooling time)
Ingredients
3/4 cup packed light brown sugar
4 tablespoons unsalted butter, softened, divided
2 tablespoons plus 1/4 cup fresh orange juice, divided
1 12-ounce bag fresh or frozen (thawed) cranberries (about 3 cups)
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, at room temperature (set on counter for about 15 minutes)
1/3 cup canola oil
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup low-fat milk, at room temperature
Whipped cream for garnish
Directions
Preheat oven to 350°F.
Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble. Let cool. Coat the sides of the skillet with cooking spray.
Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer or stand mixer on medium-high speed until light and fluffy. Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour. Stir just until the flour is incorporated. Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium-high speed until they hold soft peaks. Fold one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries.
Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving. Serve warm or room temperature. Garnish with whipped cream, if desired.
(10 servings)
Nutrition: 357 calories; 13 g fat (4 g sat, 5 g mono); 55 mg cholesterol; 57 g carbohydrates; 4 g protein; 3 g fiber; 194 mg sodium; 94 mg potassium.
Very Yummy. It was interesting to finally use my cast iron skillet in a stove to oven meal. (I, of course, cut down on the sugar and used whole wheat flour. I bought some of that King Arthur white whole wheat flour. I think it is really nice. The nutrition info matches up to the other whole wheat flour- but it works more like white flour.)
Active Time: 30 minutes
Total Time: 1 hour 50 minutes (including 15 minutes cooling time)
Ingredients
3/4 cup packed light brown sugar
4 tablespoons unsalted butter, softened, divided
2 tablespoons plus 1/4 cup fresh orange juice, divided
1 12-ounce bag fresh or frozen (thawed) cranberries (about 3 cups)
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, at room temperature (set on counter for about 15 minutes)
1/3 cup canola oil
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup low-fat milk, at room temperature
Whipped cream for garnish
Directions
Preheat oven to 350°F.
Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble. Let cool. Coat the sides of the skillet with cooking spray.
Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer or stand mixer on medium-high speed until light and fluffy. Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour. Stir just until the flour is incorporated. Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium-high speed until they hold soft peaks. Fold one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries.
Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving. Serve warm or room temperature. Garnish with whipped cream, if desired.
(10 servings)
Nutrition: 357 calories; 13 g fat (4 g sat, 5 g mono); 55 mg cholesterol; 57 g carbohydrates; 4 g protein; 3 g fiber; 194 mg sodium; 94 mg potassium.
25 November 2009
Apple Cranberry Cobber and a pie variation based on the Joy of cooking
Filling
3 c Apples (About 6 Granny Smith or other tart)
2 c Cranberries chopped (I whirled around the food processor)
1/4 -1/3 c sugar
1 tsp orange zest
cinnamon?
Crust
1 - 1 1/2 c Rolled Oats
1/3 -1/2 c Whole Wheat Flour
1/3 c Brown Sugar
1/4 - 1/2 c butter (I melted it and mixed it through the oat and flour mixture before putting it on top of the fruit mix)
cinnamon
ginger
1/4 c chopped pecans
Bake at 350 degrees for 50 - 55 minutes in a 9 x 9 pan.
I love this treat.
Pie dough of choice
Filling
3 c Apples (About 6 Granny Smith or other tart)
2 c Cranberries chopped (I whirled around the food processor)
1/2 c sugar
2-3 Tbs flour
1 Tbs lemon juice
1/2 tsp cinnamon
1 tsp orange zest
3 c Apples (About 6 Granny Smith or other tart)
2 c Cranberries chopped (I whirled around the food processor)
1/4 -1/3 c sugar
1 tsp orange zest
cinnamon?
Crust
1 - 1 1/2 c Rolled Oats
1/3 -1/2 c Whole Wheat Flour
1/3 c Brown Sugar
1/4 - 1/2 c butter (I melted it and mixed it through the oat and flour mixture before putting it on top of the fruit mix)
cinnamon
ginger
1/4 c chopped pecans
Bake at 350 degrees for 50 - 55 minutes in a 9 x 9 pan.
I love this treat.
Pie dough of choice
Filling
3 c Apples (About 6 Granny Smith or other tart)
2 c Cranberries chopped (I whirled around the food processor)
1/2 c sugar
2-3 Tbs flour
1 Tbs lemon juice
1/2 tsp cinnamon
1 tsp orange zest
25 July 2008
Chocolate Zucchini Cake (the King Arthur Flour Whole Grain Baking Cookbook)
I made this cake for CD's Birthday. It was a bit dry, but we think that was due to getting a more dry zucchini. It was very delicious and reasonably healthy. Also, I cut down on the sugar.
2 1/2 c traditional whole wheat flour
1/2 c unsweetened cocoa powder (not dutch process)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c packed light or dark brown sugar
1/2 c unsalted butter, softened or vegetable oil
1/2 c buttermilk
3 large eggs
1 tsp vanilla extract
2 c shredded or chopped zucchini (2 small zucchinis)
1 c chocolate chips (I used semi sweet)
Preheat oven to 350 degrees. Bake 45 - 50 minutes in a 10 c Bundt cake or 9 x 13 pan.
2 1/2 c traditional whole wheat flour
1/2 c unsweetened cocoa powder (not dutch process)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c packed light or dark brown sugar
1/2 c unsalted butter, softened or vegetable oil
1/2 c buttermilk
3 large eggs
1 tsp vanilla extract
2 c shredded or chopped zucchini (2 small zucchinis)
1 c chocolate chips (I used semi sweet)
Preheat oven to 350 degrees. Bake 45 - 50 minutes in a 10 c Bundt cake or 9 x 13 pan.
22 June 2008
Oatmeal Cookies
Best Ever Oatmeal Cookies
1/2 C sugar
1/4 C butter or shortening
2 spoonfuls/dollops Peanut Butter
1 egg
1/3 C applesauce
1 tsp vanilla
1 tsp Cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1 cup flour- whole wheat or white or half and half
1 1/2 C old fashioned oats
1 small chopped apple
1/2 cup craisins (opt)
Suggestion
If the dough is kind of wet add another 1/2 cup of oats. Also the half wheat half white mix is probably the best ratio of wheat to white flour but feel free to fit to your own taste.
1/2 C sugar
1/4 C butter or shortening
2 spoonfuls/dollops Peanut Butter
1 egg
1/3 C applesauce
1 tsp vanilla
1 tsp Cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1 cup flour- whole wheat or white or half and half
1 1/2 C old fashioned oats
1 small chopped apple
1/2 cup craisins (opt)
Suggestion
If the dough is kind of wet add another 1/2 cup of oats. Also the half wheat half white mix is probably the best ratio of wheat to white flour but feel free to fit to your own taste.
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