Chocolate Softies

1 c. butter 1 egg 1 1/3 c. sugar 1 tsp. salt 2 Tbs. milk 1/2 c. corn syrup 1 Tbs. vanilla

3 1/3 c. flour 2/3 c. cocoa 2 tsp. baking soda 1 bag of chocolate chips (or mint chips if you like and can find)

Mix together ingredients on left. Sift ingredients on the right and combine together. Add chips. Roll into walnut sized balls and then roll in granulated sugar. Bake on ungreased cookie sheet at 350 for 8 minutes.


This is my sister Heather's recipe. My niece Lindsay loves to make it. She made it for us one holiday when they were visiting and Isaac has been wanting the recipe ever since. We finally got it this summer and made a bunch to give away and they were a hit. They are super chocolaty and so soft, but not gooey. Their name perfectly fits them. Give them a try, you will not regret it! (But your hips might because you will most likely eat the whole batch).

Pumpkin Surprise Cake

1st Step:

1 Box Yellow Cake mix (set aside 1 cup)
1 egg
1/4 lb melted butter

Pour cake mix into mixing bowl; add egg and butter and mix. Press into pan which has been greased and floured.

2nd Step:

1 1/2 C pumpkin
2 eggs
3/4 C sugar
1 C milk
1 tsp cinnamon
1/2 tsp salt
1/4 tsp cloves
1/2 tsp ginger

Mix together and pour over cake mixture.

3rd Step:

1 C cake mix that was set aside
1/2 stick butter

Cut butter into cake mix and sprinkle evenly over top of the pumpkin mixture.
Bake 40 min @ 350 and cool. Serve with whipped cream. Whipped cream is really easy to make yourself and does not leave that weird film in your mouth like cool whip.

I've actually never made this, it's my mom's recipe. But so many people have asked for it, I had to put it up here. It is quite tasty.

The Best Pumpkin Bread

1 C butter, softened
3 C sugar
3 eggs
3 C all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1 (16 oz) can solid pack pumpkin

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into 2 greased loaf pans. Bake at 350' for 1 hour. Check with toothpick.

I found this on allrecipes.com and made it for my primary class last Sunday. They had all brought their scriptures  several weeks in a row and I promised them a treat. They were thrilled with this. And I have tried many different recipes for Pumpkin Bread, but Isaac and I have decided that this one is our favorite. It is very moist. Isaac exclaimed as he pulled it out of the oven that this was the best looking bread we have ever made. So we've decided it's a keeper.

This can be made into small muffins for small mouths. You can also add chocolate chips.

Chicken Cacciatore

• 1 1/2 C marinara sauce
• 1/2 C thinly sliced onions
• 1/4 C tomato paste
• 1/4 C red or white wine
• 1/2 tsp each dried rosemary and salt
• 8 small chicken thighs (about 1 3/4 lb), skin removed
• 8 oz mushrooms, cut in half and quartered if large

1. Mix marinara sauce, sliced onions, tomato paste, wine, rosemary and salt in a 4-qt or larger slow cooker.

2. Add chicken and mushrooms; toss to mix and coat.

3. Cover and cook 2 1/2 - 3 1/2 hours on high or 5-8 hours on low until chicken and onions are tender. 

I got this recipe from my mom, she just found it recently in a magazine and it is a keeper! It's so easy. 

You can use any kind of spaghetti sauce that you prefer or even just a can of generic plain tomato sauce if you use all the spices. I didn't have mushrooms, but I did have green pepper to add. And I used chicken breasts instead of thighs because that's what I had in my freezer and I threw in some bacon from the freezer to give it some flavor since I wasn't using meat with bones. I also don't have any cooking wine, so I put in 1/2 Tbsp red wine vinegar at the end. I added lots of spices like a bay leaf, basil, parsley, and thyme. I also added lots of garlic.

I served this on top of pasta noodles. But you could serve it over rice or potato instead. 

White Bread in the Bread Machine

1 C water
1 tsp salt
2 Tbsp vegetable oil
2 Tbsp white sugar
2 Tbsp dry milk powder
3 C white flour
1 1/4 tsp yeast

Toss into bread machine and start.
Very light and fluffy.

Brown Sugar Pound Cupcakes

• 3 C flour
• 2 tsp baking powder 
• 1/2 tsp salt
• 8 oz (2 sticks) unsalted butter, softened
• 2 1/4 C packed light-brown sugar
• 4 large eggs, room temperature
• 3/4 C buttermilk 

1. Preheat oven to 325'. Line muffin tins with liners or spray with non-stick spray. Whisk dry ingredients in a large bowl and set aside. Cream butter and sugar in mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk, ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
3. Bake cupcakes for 25 minutes.
4. Set rack with cupcakes over a parchment covered baking sheet. Pour glaze over tops, and let stand until set. 

Glaze:

• 4 oz (1 stick) unsalted butter
• 2 C sifted confectioners' sugar
• 2 tsp pure vanilla extract
• 2-4 Tbsp milk

1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter in a bowl, leaving sediment behind.
2. Add sugar, vanilla, and 2 Tbsp milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately. 

I did lots and lots of cooking and baking while waiting for Porter to make his grand debut (3 weeks late, I'm still amazed at how late he was!). And this is one of the recipes that I tried at that time. They were so delicious, my mom wanted to eat the frosting off of all of them! I thought of this today because I found a bag of brown sugar that I know I made Isaac run out and buy because we had run out in the middle of my cooking frenzy. We used to live right around the corner from Tops and I would only go there if it was an emergency (not a Tops fan), like I was in the middle of cooking and needed something right then, and this brown sugar bag that I just found was from Tops. (we're still unearthing things from our move, I have since bought a different bag of brown sugar).  It made me think of that time before Porter was here. It seems so long ago now, because it just seems like Porter has been here forever now. So these cupcakes remind me of that time and the waiting and feeling like I had to be doing something. 

Click here to see the post about these cupcakes back in February.

Blueberries n' Cream Coffee Cake

1/2 C butter, softened

1 1/4 C sugar

2 eggs

1 tsp grated lemon peel

2 1/4 C flour

3 tsp baking powder

1 tsp salt

3/4 C milk

1/4 C water

2 C fresh or frozen blueberries

1 pkg (8 oz) cream cheese, diced

Topping:

1/4 C flour

1/4 C sugar

1 tsp grated lemon peel

2 Tbsp cold butter

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well in between. Beat in lemon pee. Combine 2 C flour, baking powder, and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour, fold into batter along with cream cheese. Pour into a greased 9x13 pan (baking dish).

For Topping:

Combine the flour, sugar, and lemon peel in a bowl, cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375' for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

*If using frozen blueberries, do not thaw before adding to batter.*

These are so good. I made tons of this over this summer for everyone I know. A pan went to my sister who just had a baby, another pan went to my next door neighbor, I made some for family visiting from out of town, and sent tons off to families that Isaac home teaches. It got rave review everywhere it went. I used fresh blueberries because they taste so good and so inexpensive in the summertime. Since I can't bring a pan or a plate to everyone I know, I'll give you the recipe instead!

Enchilada Casserole

1/2 lb ground beef or chicken

1/2 C chopped onion (1 medium)

1 tsp chili powder

1/2 tsp ground cumin

1 15-oz can pinto beans, rinsed and drained

1 4-oz can diced green chili peppers, undrained

1 8-oz carton sour cream

2 Tbsp flour

1/4 tsp garlic powder

8 6-in. corn tortillas

1 10-oz can enchilada sauce or 1 10.5-oz can tomato puree

1 C shredded cheddar cheese (4 oz)

Chopped tomato and sliced green onion (optional)

1. In a large skillet, cook the meat, onion, chili powder, and cumin over medium heat until onion is tender and meat is no longer pink. Drain off fat. Stir in pinto beans and chili peppers; set aside.

2. In a small mixing bowl, stir together sour cream, flour, and garlic powder; set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-qt rectangular baking dish; cut to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, half of the enchilada sauce, and 1/2 C cheese. Repeat layers, except reserving remaining 1/2 C cheese.

4. Preheat oven to 350'. Cover dish with foil. Bake 35-40 minutes or until bubbly. Sprinkle with reserved 1/2 C cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Top with tomato and onion, if desired.

I took the liberty to do my own thing with this recipe. The above recipe is what I started with. I also used green pepper when sauteing the meat. I added more spices and probably way more cheese. I don't always measure when cooking. And I used light sour cream. This casserole was so good, I recommend you make it for dinner tonight!

Whole Wheat Bread in the Bread Machine

• 1 1/2 C plus 2 Tbsp water
• 2 Tbsp vegetable oil
• 1 1/2 tsp salt
• 1/3 C brown sugar
• 4 1/4 C whole wheat flour
• 3 Tbsp nonfat dry milk
• 2 tsp active dry yeast

Place ingredients in bread pan in order listed. When adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. Use Whole Wheat or Timed Cycle.

Very quick and easy way to have healthy, homemade whole wheat bread! Serve with soup or stew, make a sandwich with it, toast it and spread jam on it. It's good so many ways!

Whole Wheat Banana Bread

• 1/3 C vegetable oil
• 1/2 C honey
• 1 tsp vanilla extract
• 2 eggs
• 1 C mashed bananas
• 1 3/4 C whole wheat lour
• 1/2 tsp salt 1 tsp baking soda
• 1/4C hot water

1. Preheat oven to 325.

2. In a large vowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Spread batter into a greased loaf pan.

3. Bake for 55-60 minutes. Cool on wire rack for 1/2 hour before slicing.

Golden Toffee Blondies

Ingredients:

1 cup (2 sticks) unsalted butter

1 3/4 cups light brown sugar

2 large eggs

2 tsp. vanilla extract

2 cups all-purpose flour

1/2 tsp. salt

1 12-ounce pkg. semi-sweet chocolate chips

1 cup toffee bits 

Directions:

1. Preheat oven to 350'. Position rack to upper third of oven. Line a 9x13  inch baking pan with a large sheet of foil, pressing foil so that it fits snugly into corners of the pan and overhanging edges serve as handles. Lightly butter foil (I sprayed with pam because it was quick). 

2. In a glass measuring cup, microwave butter until melted. In mixer, beat melted butter with sugar about 1 minute. Add eggs and vanilla; beat until combined and light in color. Add flour and salt and beat until just combined. Fold in chocolate chips and toffee bits.

3. Pour batter into prepared pan. Bake 25 minutes. Blondies will be golden brown on the edges yet still soft in the middle. Do not overbake. Transfer to wire rack to cool. When completely cool, use foil edges to lift blondies out of pan and cut into squares. 

Mascarpone Cheesecake

For crust 70 vanilla wafers (8 1/2 oz), finely ground in a food processor (2 1/3 cups) 1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled For filling 20 oz cream cheese (2 1/2 eight-ounce packages), softened 8 oz mascarpone cheese at room temperature (about 1 cup) 3/4 cup sugar 3 large eggs 1 teaspoon vanilla 1 teaspoon fresh lemon juice 1/4 teaspoon salt For topping 1 cup sour cream 1/4 cup sugar 1 teaspoon vanilla 1 teaspoon fresh lemon juice 1/8 teaspoon salt Make crust: Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan. Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on. Make filling while crust bakes: Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on. Make topping: Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours. Cooks' notes: Cheesecake can be chilled, loosely covered, up to 3 days. Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.

Peanut Butter Banana Muffins with Chocolate Chips

INGREDIENTS:

1 cup all-purpose flour 3/4 cup quick cooking oats 1/3 cup packed brown sugar 1 tablespoon baking powder 1 cup milk 1/2 cup peanut butter 1/2 cup mashed ripe banana

1 egg, beaten 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1/4 cup all-purpose flour 2 tablespoons butter, melted 2 tablespoons packed brown sugar

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2.	Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
3.	In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
4.	Bake in preheated oven for 18 minutes, until golden brown. Serve warm. **Must add chocolate chips!

Lemon Pudding Cake

Source: Adapted from Luscious Lemon Desserts by Lori Longbotham

4 tablespoons (1/2 stick/60g) unsalted butter at room temperature
1 cup (200g) sugar
1 tablespoon finely grated meyer (or regular) lemon zest
3 large eggs, at room temperature, separated
1/3 cup (80ml) meyer lemon juice (or 1/4 cup/60ml regular lemon juice)
1/3 cup (45g) all-purpose flour
8 oz (250g) sour cream
1/4 teaspoon salt
Powdered sugar for dusting

Preheat the oven to 350F/180C. Butter a 1-qt. (1-ltr) souffle dish. Have ready a large baking pan which will accommodate your souffle dish.

Beat the butter at medium speed until light. Add the sugar and zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.

Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared souffle dish. Place the dish in the larger pan and carefully pour boiling water around it to a depth of 1 inch (2.5cm).

Bake for 50 minutes to an hour, until the top is golden brown, the center is just set, and the top springs back when lightly touched. Remove from the water bath and cool on a rack for 10-15 minutes.

Lightly dust with powdered sugar before serving (I didn't bother) and serve warm, scooping up some of the pudding at the bottom of the dish along with the cake.