Tag Archives: Easy

Our Holiday Table

27 Monday Dec 2010

Posted by in Cakes & Pies, Cookies, Dessert, Entree', Muffins & Quick Breads, Recipes, Sides, Sweet Breads

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Christmas in our family is quite traditional, as far as dinner is concerned. Only one of the recipes in this post are new to us and our table. Even though any of our kids could recite what will be on the table, and who will be preparing it, it just wouldn’t be the same if we switched things up. We talk about it every year, but never do.

For the main courses are ham and turkey. My sister-in-law cooks the ham, and we grill the turkey at our house. I began grilling the turkey several years ago when I ran out of oven room. Grilling the turkey, I have found, yields the most moist white meat of any cooking method. It is very simple, a little butter, salt and pepper on and under the skin along with about 3/4 of an inch of stock in the pan. Covered then slow cooked with only the outside two burners on and in about 3 hours, a beautiful golden brown bird emerges!

Cinnamon Kissed Cranberry Sauce

For the Cranberry Sauce, I prepared a recipe first used at Thanksgiving. I found the recipe over at Recipe Girl and it is not only easy but blows the canned stuff out of the water. It is also great with a little butter on a biscuit or toast in the morning. I highly encourage trying this recipe.

Now, for the best part. Dessert. I made the Browned Butter Pecan Pie (that I made last month) from Cookie Madness, No Bake PB Oatmeal Cookies from well, anywhere, but I have my own recipe, a great sugar cookie (that I will post later), and our family tradition of “Angel Wings“. The Sour Cream Pound Cake, Spicy Oatmeal Raisin Cookies, Pumpkin Bread, Pumpkin Pie and Apple Pie played an essential part of this holiday meal too. Needless to say, I have a TON of dessert leftover in the freezer.

It was a wonderful holiday but I must say that I am relieved that it is over. The pressure involved in food preparation and making three growing kids happy have worn me out. I am looking forward to having the rest of the week off and doing, well, nothing.

Happy New Year to all!

Flat Broke Chocolate Cake

12 Sunday Dec 2010

Posted by in Baking, Cakes & Pies, Dessert, Recipes

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Back in September, King Arthur Flour’s baking blog “Baking Banter“, posted this long time favorite recipe… They refer to it as a Cake Pan Cake, but I’ve heard it call Krazy Cake, Emergency Cake, Funny Cake etc… I allude to this being a “Flat Broke” cake because of its origins to the Great Depression, when the price of butter and eggs gave this recipe a boost of popularity.

Call it what you’d like, it’s really good, and really easy… it’s even allergy friendly because it doesn’t contain eggs. I made the recipe “last-minute” in place of a sour cream pound cake that my husband had requested… seeing as I had no sour cream, eggs or softened butter.

If you want a moist, chocolate cake that yields “frosting optional” results, this one’s a keeper…

One Pan Cake ~ A King Arthur Flour Original

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar
  • 1/3 cup vegetable oil
  • 1 cup cold milk (other suggestions on their site)

Pre-heat your oven to 350°F.

Measure all the dry ingredients into an 8″ or 9″ round or square cake pan; if you use an 8″ pan, make sure it’s at least 2″ deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations.

Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.

Take the cup of cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Note: If you’ve used espresso powder, adding coffee will make this a mocha cake. Stir all the ingredients together with your fork until they are well blended.

Bake for 30 to 35 minutes. Serve right from the pan; warm from the oven. Yield: 12 to 16 servings.

I doubled the recipe, making two 8″ rounds, and layering and frosting with a cream cheese frosting. And in preparation, as suggested for “clean release”, I used a mixing bowl and poured the batter into prepared pans.

Vanilla Rich Chocolate Chip Cake

15 Sunday Aug 2010

Posted by in Cakes & Pies, Dessert, From a Mix, Recipes

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Surprisingly enough, photo’s taken with my iPhone while driving down the road!

 

Last minute cake, literally…

Earlier in the week I volunteered to prepare a cake to sell in a fundraiser. I thought about many options for a “go to cake” and just couldn’t settle on one. I needed something sturdy, climate safe and eye-appealing. This cake kept coming up, but it wasn’t until about 6:00 this morning, (2 hours before it was due) that I finalized the selection. Of course this required a store run… At any rate, long story short this cake is easy to prepare, and delivers a simple, yet beautiful cake. It is moist and rich, but not overly sweet. I chose to just dust it with powdered sugar versus a glaze.

I would suggest serving this cake with a cold glass of milk, or for a more delicate occasion, a nice cup of tea would do well. I rank this “cake mix” cake in my top 5, maybe even top 3… Try it!

Vanilla Rich Chocolate Chip Bundt Cake (adapted from a McCormick recipe)

What you need:

  • 1 box (18.25 oz) yellow cake mix
  • 1 box (4 serving size) vanilla pudding
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup miniature chocolate chips

Directions:

Heat oven to 350 degrees. Spray a 12-cup Bundt pan with baking spray.

Beat all ingredients except chocolate chips in a large bowl on low to moisten, then on medium for 2 minutes. Stir in chocolate chips and pour into pan.

Bake in the center of the over for 50 minutes, or until toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then invert cake onto wire rack. Cool completely. Sprinkle with powdered sugar or glaze (powdered sugar and milk mixture).

*Note: Using miniature chocolate chips ensures that the chips are evenly dispersed throughout the cake. You can also dust the chips with a little cake batter before adding to the batter.

 

Caramel Popcorn, Quick & Easy

10 Tuesday Aug 2010

Posted by in Candy, Dessert, Recipes

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Summer break is, unfortunately, coming to an end… not summer mind you, just the break. Here in Florida, I anticipate weeks more of summer weather, ugh. I spent my summer working at a week-long camp about an hour from my home. My job position has taken on many more hats which have come to include working in the kitchen. I enjoy this, as I grew around food and catering… but don’t let anyone tell you it’s easy. I worked my butt off. Each week we served about 12 meals to an average of 100+ people.

For fun, here’s the breakdown of the baked goods I prepared this summer: 925 Cinnamon Rolls, 1,049  Blueberry Muffins, 1,502  Carnival Cookies, 216 Banana Nut Muffins, 432 Double Chocolate Muffins, 320  Chocolate Chip Cookies and 60 Giant Chocolate Chip Cookies.

It truly has been an interesting summer! So, to commemorate the excitement (or lack thereof) of returning to school (and work), make some caramel popcorn, pop open a cold Coke (Zero) and stand in line for school supplies. So long Summer 2010!

Easy Microwave Caramel Popcorn

Ingredients:

  • 10 cups popcorn, air popped or 1 microwave bag
  • 1/3 cup butter, unsalted
  • 2/3 cup brown sugar, packed
  • 1/3 cup light corn syrup
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla extract

Directions:

Place popcorn in a large microwave-safe glass bowl, set aside.

In another glass bowl, microwave the butter until melted, about 45 seconds. Stir in brown sugar and corn syrup. Microwave on high until mixture boils, 1 to 3 minutes, stirring once, then on high for 3 minutes without stirring. Remove bowl and stir in soda and vanilla.

Pour the caramel mixture over the popcorn and stir until most of the popcorn is coated.  Microwave on 70% power for 1 minute. Remove and stir, then microwave at 70% for 1 more minute. Remove  and stir again to coat popcorn evenly. Pour popcorn onto wax paper and cool completely, about ten minutes. Break apart and serve, or store in an airtight container.

You can add nuts or candy coated chocolate if desired. Add nuts with the popcorn before coating with the caramel.

Note: Add-ins such as M&M’s or chocolate morsels can be added, however if “melt-able”, add at the very end, or risk a big blob!

 If you are using chocolate, add it just before pouring on cooling sheet…or you will have a big melted blob.

Enjoy! Makes about 10 servings, about 1 cup each.