This is for chocolate lovers! Therefore I made it for Tyler and it was delicious and super easy. It is a chocolate cake with a liquid chocolate center. Sorry, I am not helping those of you who are being health conscious.
Ingredients: (4 servings)
6 oz semi-sweet baking chocolate
6 oz butter (room temp, diced)
3 eggs
1/2 c sugar
1/3 c flour
4 Ramekins or souffle dish-small glazed ceramic or glass serving bowl, often used for creme brulee
Preparation:
Preheat oven to 350 and grease ramekins with butter
Directions:
1-Melt chocolate over low heat until it melts, remove from heat
2-Stir in diced butter until it melts
3-In a separate bowl beat eggs and sugar, until it starts to whiten
4-Stir in melted chocolate and then flour
5-Pour batter into greased ramekins
6-Cook for 10 mins (the top of the cake should be cooked)
7-Tip the ramekins upside down onto plate and serve
Serve by itself, with a scoop of vanilla ice cream or with fresh berries.
Monday, February 14, 2011
Sugar Cookies to Die For!
Ingredients:
2 c sugar
2 c butter
6 eggs
4 tsp vanilla
6 tsp baking powder
7 c flour
Directions:
1-Cream the sugar and butter until well blended
2-Add eggs and vanilla then beat until smooth
3-Add baking powder and flour (one cup at a time.) Dough should be slightly sticky
4-Roll out on floured surface (to about the size of a pencil) and cut
5-Bake at 375 for 10 mins or until cookies are a soft golden brown on bottom and edges.
Cream Cheese Frosting
Ingredients:
8 oz of cream cheese (softened)
3-4 c Powdered sugar
1/2 c Butter
1 tsp Vanilla
2 tbl Milk
Directions:
1-Blend well
2-Frost cooled cookies
2 c sugar
2 c butter
6 eggs
4 tsp vanilla
6 tsp baking powder
7 c flour
Directions:
1-Cream the sugar and butter until well blended
2-Add eggs and vanilla then beat until smooth
3-Add baking powder and flour (one cup at a time.) Dough should be slightly sticky
4-Roll out on floured surface (to about the size of a pencil) and cut
5-Bake at 375 for 10 mins or until cookies are a soft golden brown on bottom and edges.
Cream Cheese Frosting
Ingredients:
8 oz of cream cheese (softened)
3-4 c Powdered sugar
1/2 c Butter
1 tsp Vanilla
2 tbl Milk
Directions:
1-Blend well
2-Frost cooled cookies
Wednesday, January 19, 2011
2 Requests
Karli, I was wondering if you could post your chicken crepes recipe. I don't think I've ever tried them, but C.J. loves them, and I'm looking for more I can do with crepes. Thanks!
Also, Shannon, I know we all have your cookie recipe, but would you mind posting it here, so I know where it is:) I always lose it. Thanks!
Thursday, December 9, 2010
Cranberry Orange Cookies
Ingredients:
1 1/4 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter softened (or for fluffier cookies use shortening)
1/4 cup brown sugar, packed
1 cup granulated sugar
1 egg yolk
1 tsp. orange zest
juice of 1/2 orange
1 tsp. vanilla
1 c. craisins
1 cup white chocolate chips
Directions:
Preheat oven to 375 and line two baking sheets with parchment paper
In medium bowl, combine flour, baking soda, salt and whisk together. Set aside
In bowl of a stand mixer, combine butter (or shortening) and sugars and beat until light and fluffy, about 3 minutes.
Add yolk and beat until fully incorporated.
Add orange juice, then zest and vanilla and beat until fully incorporated.
Turn mixer to low speed, add flour mixture and beat until just incorporated.
Remove bowl from mixer, stir in cranberries and white chocolate chips.
Place 1 Tbsp rounds of dough onto cookie sheets.
Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (They should not brown.)
Remove from oven and let cool on pans completely, about 10-15 minutes.
1 1/4 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter softened (or for fluffier cookies use shortening)
1/4 cup brown sugar, packed
1 cup granulated sugar
1 egg yolk
1 tsp. orange zest
juice of 1/2 orange
1 tsp. vanilla
1 c. craisins
1 cup white chocolate chips
Directions:
Preheat oven to 375 and line two baking sheets with parchment paper
In medium bowl, combine flour, baking soda, salt and whisk together. Set aside
In bowl of a stand mixer, combine butter (or shortening) and sugars and beat until light and fluffy, about 3 minutes.
Add yolk and beat until fully incorporated.
Add orange juice, then zest and vanilla and beat until fully incorporated.
Turn mixer to low speed, add flour mixture and beat until just incorporated.
Remove bowl from mixer, stir in cranberries and white chocolate chips.
Place 1 Tbsp rounds of dough onto cookie sheets.
Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (They should not brown.)
Remove from oven and let cool on pans completely, about 10-15 minutes.
Tomato-Basil Parmesan Soup
I helped my mom put together a Stake Open House. We had a variety of soups, including this one. Delicious.
Makes about 2 quarts
Ingredients:
2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp. fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. pepper
In a large slow cooker, combine tomatoes, celery,carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time.) Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whish for 5-7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.
Makes about 2 quarts
Ingredients:
2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp. fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. pepper
In a large slow cooker, combine tomatoes, celery,carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time.) Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whish for 5-7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.
Monday, November 15, 2010
Apple Butter Pork Tenderloin
My sister gave me this recipe. We made it on Sunday, and it was divine. Loved it and will definitely make it again!
Ingredients:
2 (1 1/2 pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
3. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them.
4. Cover, and return to the oven for 2 hours, or until fork tender.
Ingredients:
2 (1 1/2 pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
3. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them.
4. Cover, and return to the oven for 2 hours, or until fork tender.
Friday, November 12, 2010
Yummy Pumpkin Chocolate Chip Cookies
Don't be discouraged, this recipe has a lot of ingredients but it is easy and delicious!
Ingredients:
1 c butter (melted)
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 c pumpkin
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
3 c flour
2 c chocolate chips
Beat butter, sugar and brown sugar until smooth. Add eggs. Mix well. Add vanilla and pumpkin. Mix well. Add baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix well. Add a cup of flour at a time. Add chocolate chips! Don't worry the mixture will look soft and gooey.
Spoon onto a greased pan. Cook 15-20 mins at 350 degrees. Enjoy!
Ingredients:
1 c butter (melted)
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 c pumpkin
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
3 c flour
2 c chocolate chips
Beat butter, sugar and brown sugar until smooth. Add eggs. Mix well. Add vanilla and pumpkin. Mix well. Add baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix well. Add a cup of flour at a time. Add chocolate chips! Don't worry the mixture will look soft and gooey.
Spoon onto a greased pan. Cook 15-20 mins at 350 degrees. Enjoy!
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