1 box Betty Crocker devil's food cake mix
water, vegetable oil, & eggs called for on cake mix box
1 bag (14 oz) caramels, unwrapped
1/2 c. evaporated milk
1 c. chopped pecans
1 c. semisweet chocolate chips (6 oz)
caramel topping or chocolate-flavor syrup, if desired
additional chopped pecans, if desired
ice cream or whipped cream, if desired
Heat oven to 350 F (325 F for dark or nonstick pans). Grease bottom only of 13X9-inch pan with shortening or baking spray with flour. Make cake mix as directed on box, using water, oil, and eggs. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
Meanwhile, in 1-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted. Stir in 1 c. pecans. Pour caramel mixture over warm cake. Sprinkle with chocolate chips. Carefully spread with remaining batter.
Bake 25-28 min. or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool in pan on cooling rack for at least 30 minutes. Drizzle individual pieces with caramel topping or chocolate syrup; sprinkle with additional pecans. Serve with ice cream. Store loosely covered.
Tuesday, January 29, 2013
Chocolate Chip Swirl Cake
3/4 c. miniature semisweet chocolate chips
1 box Betty Crocker vanilla or white cake mix
water, vegetable oil, & eggs called for on cake mix box
1/4 c. chocolate-flavor syrup
1 container Betty Crocker vanilla frosting
additional chocolate-flavor syrup (if desired)
Heat oven to 350 F (325 F for dark or nonstick pan. Generously grease bottom only of 9X13 inch pan with shortening or baking spray with flour.
In small bowl, toss 1/2 c. chocolate chips with 1 Tbps. dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and eggs. Stir in the 1/2 c. coated chocolate chips. Reserve 1 c. of the batter. Pour remaining batter into pan. Stir 1/4 c. chocolate syrup into reserved 1 c. batter. Drop by tablespoons randomly into 8 mounds over batter in pan. To swirl, cut through mounds of batter with knife in one continuous motion. Turn pan quarter turn and repeat.
Bake 34-38 minutes or until toothpick inserted in center of cake comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Stir remaining 1/4 c. chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.
1 box Betty Crocker vanilla or white cake mix
water, vegetable oil, & eggs called for on cake mix box
1/4 c. chocolate-flavor syrup
1 container Betty Crocker vanilla frosting
additional chocolate-flavor syrup (if desired)
Heat oven to 350 F (325 F for dark or nonstick pan. Generously grease bottom only of 9X13 inch pan with shortening or baking spray with flour.
In small bowl, toss 1/2 c. chocolate chips with 1 Tbps. dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and eggs. Stir in the 1/2 c. coated chocolate chips. Reserve 1 c. of the batter. Pour remaining batter into pan. Stir 1/4 c. chocolate syrup into reserved 1 c. batter. Drop by tablespoons randomly into 8 mounds over batter in pan. To swirl, cut through mounds of batter with knife in one continuous motion. Turn pan quarter turn and repeat.
Bake 34-38 minutes or until toothpick inserted in center of cake comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Stir remaining 1/4 c. chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.
Wednesday, January 16, 2013
Kids' California Rolls
4 nori sheets
1/3 English cucumber, sliced into spears
3 sticks imitation crabmeat, sliced or pulled apart into thin strips
1 avocado, peeled, pitted, and sliced into 3/4-inch thick pieces
Toasted sesame seeds
1 1/2 tsp. sugar
1/4 tsp. salt
3 Tbsp. rice vinegar
1 1/2 c. sushi rice, cooked and cooled (makes about 4 cups)*
soy sauce, pickled ginger, wasabi - if desired
Bamboo sushi-rolling mat
*Consider making rice the night before as it will need at least a few hours to cool completely.
Arrange the nori, cucumber, crab strips, and avocado on a platter. Put the sesame seeds, sugar, and salt in small bowls and fill a medium bowl with water. Cover both sides of the rolling mat with plastic wrap.
In a small bowl, stir together the rice vinegar, sugar, and salt. Pour the mixture over the rice and stir to coat.
Lay a sheet of nori on the mat, shiny side down. To keep the rice from sticking to your hands, dip them in the water. Cover the nori almost to the edges with rice. Scatter on the sesame seeds. Flip the nori over (the rice should stay adhered to the nori as you do this).
Arrange avocado, crab strips, and cucumber on the nori about an inch from the edge closest to you.
Roll up the ingredients by slowly folding the mat over the filling. The in the ingredients as you work. When you have formed a log, use the mat to press and shape it. Use the remaining ingredients to make more rolls.
Dip a sharp knife in hot water and use it to slice each roll into 6 pieces.
Tip: First cut it in the center, then cut each half into thirds. Serve sushi with soy sauce, pickled ginger, and/or wasabi.
Makes 4 rolls.
1/3 English cucumber, sliced into spears
3 sticks imitation crabmeat, sliced or pulled apart into thin strips
1 avocado, peeled, pitted, and sliced into 3/4-inch thick pieces
Toasted sesame seeds
1 1/2 tsp. sugar
1/4 tsp. salt
3 Tbsp. rice vinegar
1 1/2 c. sushi rice, cooked and cooled (makes about 4 cups)*
soy sauce, pickled ginger, wasabi - if desired
Bamboo sushi-rolling mat
*Consider making rice the night before as it will need at least a few hours to cool completely.
Arrange the nori, cucumber, crab strips, and avocado on a platter. Put the sesame seeds, sugar, and salt in small bowls and fill a medium bowl with water. Cover both sides of the rolling mat with plastic wrap.
In a small bowl, stir together the rice vinegar, sugar, and salt. Pour the mixture over the rice and stir to coat.
Lay a sheet of nori on the mat, shiny side down. To keep the rice from sticking to your hands, dip them in the water. Cover the nori almost to the edges with rice. Scatter on the sesame seeds. Flip the nori over (the rice should stay adhered to the nori as you do this).
Arrange avocado, crab strips, and cucumber on the nori about an inch from the edge closest to you.
Roll up the ingredients by slowly folding the mat over the filling. The in the ingredients as you work. When you have formed a log, use the mat to press and shape it. Use the remaining ingredients to make more rolls.
Dip a sharp knife in hot water and use it to slice each roll into 6 pieces.
Tip: First cut it in the center, then cut each half into thirds. Serve sushi with soy sauce, pickled ginger, and/or wasabi.
Makes 4 rolls.
Pizza Dough
1 c. warm water
1 tsp. honey
2 1/4 tsp. yeast
3 c. (or more) flour
1 3/4 tsp. coarse salt
2 Tbsp. EVOO
Mix the water and honey in a liquid measuring cup until the honey dissolves. Sprinkle with the yeast and let the mixture stand until foamy - about 5 minutes. Meanwhile, using a food processor, pulse the flour and salt to mix.
Pour the yeast mixture and the EVOO over the flour mixture. Process until the dough comes together in a sticky ball, about 20-30 seconds.
Turn the dough out onto a floured work surface and knead using the heal of your hand until smooth and elastic - about 5 minutes.
Oil a large bowl. Add the dough and turn to coat. Cover the bowl tightly with plastic wrap. Let the dough stand in a warm, draft-free area until doubled in size - about 1 hour.
Punch the dough down. Partition dough into 4 parts. Shape 1 dough ball into a ball. Place the dough ball onto a floured work surface and cup your hand lightly over it. Rotate you hand counterclockwise letting the dough roll on the work surface. Continue until the surface of the dough is smooth. Repeat with the remaining wedges.
Place each dough ball in a large resealable plastic bag or plastic container with a lid. Refrigerate for 10-48 hours (the dough will continue to rise). Let the dough sit at room temperature for 1 hour before shaping. (If you freeze, can be frozen for up to 2 weeks a then let it sit at room temperature for 2 hours before shaping.)
Turn out 1 dough ball onto a lightly floured work surface. Press it out on the work surface into a 9-inch round, a long rectangle, or an oval. Repeat with the remaining dough balls. To make 3-4-inch mini pizzas, cut each dough ball into 4 pieces, then press or stretch into shape.
**The recipe does not tell baking temps or times**
1 tsp. honey
2 1/4 tsp. yeast
3 c. (or more) flour
1 3/4 tsp. coarse salt
2 Tbsp. EVOO
Mix the water and honey in a liquid measuring cup until the honey dissolves. Sprinkle with the yeast and let the mixture stand until foamy - about 5 minutes. Meanwhile, using a food processor, pulse the flour and salt to mix.
Pour the yeast mixture and the EVOO over the flour mixture. Process until the dough comes together in a sticky ball, about 20-30 seconds.
Turn the dough out onto a floured work surface and knead using the heal of your hand until smooth and elastic - about 5 minutes.
Oil a large bowl. Add the dough and turn to coat. Cover the bowl tightly with plastic wrap. Let the dough stand in a warm, draft-free area until doubled in size - about 1 hour.
Punch the dough down. Partition dough into 4 parts. Shape 1 dough ball into a ball. Place the dough ball onto a floured work surface and cup your hand lightly over it. Rotate you hand counterclockwise letting the dough roll on the work surface. Continue until the surface of the dough is smooth. Repeat with the remaining wedges.
Place each dough ball in a large resealable plastic bag or plastic container with a lid. Refrigerate for 10-48 hours (the dough will continue to rise). Let the dough sit at room temperature for 1 hour before shaping. (If you freeze, can be frozen for up to 2 weeks a then let it sit at room temperature for 2 hours before shaping.)
Turn out 1 dough ball onto a lightly floured work surface. Press it out on the work surface into a 9-inch round, a long rectangle, or an oval. Repeat with the remaining dough balls. To make 3-4-inch mini pizzas, cut each dough ball into 4 pieces, then press or stretch into shape.
**The recipe does not tell baking temps or times**
Sunday, January 13, 2013
Chicken & Black Bean Enchilada Verde
2 10-ounce cans mild green Verde sauce (green enchilada sauce)
15-ounce can black beans, drained and rinsed
2 c. chopped cooked boneless chicken breasts
1/2 c. slice green onions
1 1/2 c. reduced fat shredded cheddar cheese
1 c. light sour cream
8 8-inch tortillas
1/4 c. chopped fresh cilantro
Heat the oven to 350 F. Spray 9X13 inch glass baking dish with cooking spray. Spread about 3/4 of one of the cans of enchilada sauce on the bottom of dish.
Combine the beans, chicken, onions, 1 c. cheese, and 1/2 c. sour cream in a large bowl; mix well.
Spoon about 1/2 c. of the mixture on each tortilla. Roll up tightly from the bottom, folding the sides in. Place in dish. Repeat with remaining tortillas.
Top with the remaining 1 1/4 cans of enchilada sauce, spreading to cover completely. Bake the enchiladas 40-45 minutes or until bubbly and thoroughly heated. Top with the remaining cheese during the last 3 minutes of baking. Sprinkle with cilantro and serve each one with a dollop of sour cream.
Serves 8
15-ounce can black beans, drained and rinsed
2 c. chopped cooked boneless chicken breasts
1/2 c. slice green onions
1 1/2 c. reduced fat shredded cheddar cheese
1 c. light sour cream
8 8-inch tortillas
1/4 c. chopped fresh cilantro
Heat the oven to 350 F. Spray 9X13 inch glass baking dish with cooking spray. Spread about 3/4 of one of the cans of enchilada sauce on the bottom of dish.
Combine the beans, chicken, onions, 1 c. cheese, and 1/2 c. sour cream in a large bowl; mix well.
Spoon about 1/2 c. of the mixture on each tortilla. Roll up tightly from the bottom, folding the sides in. Place in dish. Repeat with remaining tortillas.
Top with the remaining 1 1/4 cans of enchilada sauce, spreading to cover completely. Bake the enchiladas 40-45 minutes or until bubbly and thoroughly heated. Top with the remaining cheese during the last 3 minutes of baking. Sprinkle with cilantro and serve each one with a dollop of sour cream.
Serves 8
Trail Mix Muffins
1/4 c. quinoa
2/3 c. whole wheat pastry flour
2/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. packed dark brown sugar
1/4 c. plus 2 Tbsp. crunchy peanut butter
1/4 c. unsalted butter cut into small chunks, plus more for greasing
1 large egg yolk, at room temperature
1 1/2 tsp. vanilla extract
2/3 c. low-fat milk
1/3 c. dried cranberries
1/3 c. semisweet chocolate chips
2 large egg whites, at room temperature
Fill a medium saucepan with water and bring it to a boil over high heat. Add the quinoa and reduce the heat to low. Simmer until the grains have popped open and appear translucent, about 12 minutes. Drain the grains in a fine mesh sieve and rinse them with cold water.
Position rack in the center of the oven and heat to 400 F. Use a crumpled sheet of waxed paper to lightly butter the wells of a muffin tin.
In a medium bowl, whisk together both flours, the baking powder, cinnamon, and salt until well blended.
In a large bowl with a hand mixer set at medium speed, beat together the brown sugar, peanut butter, and butter, scraping down the sides as needed until creamy and smooth - about 5 minutes. Beat in the egg yolk and vanilla until smooth, then beat in the quinoa, continuing to scrape down the sides as you work. Reduce the mixer's speed to low and gradually beat in the milk.
With a rubber spatula, fold the flour mixture into the wet ingredients. Next, fold in cranberries and chocolate chips until they're evenly distributed in the batter.
In a large bowl with a mixer set at high speed and beaters that have been cleaned and dried, beat the egg whites until soft peaks form, about 1 minute. Use a rubber spatula to gently fold the egg whites into the batter.
With a large spoon or ice cream scoop, fill each well of the muffin tin 3/4 full with batter.
Bake the muffins until they're brown and firm, about 20 minutes, turning the pan halfway through. Coll them in the pan for 5 minutes and then transfer them to a rack to cool completely.
2/3 c. whole wheat pastry flour
2/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. packed dark brown sugar
1/4 c. plus 2 Tbsp. crunchy peanut butter
1/4 c. unsalted butter cut into small chunks, plus more for greasing
1 large egg yolk, at room temperature
1 1/2 tsp. vanilla extract
2/3 c. low-fat milk
1/3 c. dried cranberries
1/3 c. semisweet chocolate chips
2 large egg whites, at room temperature
Fill a medium saucepan with water and bring it to a boil over high heat. Add the quinoa and reduce the heat to low. Simmer until the grains have popped open and appear translucent, about 12 minutes. Drain the grains in a fine mesh sieve and rinse them with cold water.
Position rack in the center of the oven and heat to 400 F. Use a crumpled sheet of waxed paper to lightly butter the wells of a muffin tin.
In a medium bowl, whisk together both flours, the baking powder, cinnamon, and salt until well blended.
In a large bowl with a hand mixer set at medium speed, beat together the brown sugar, peanut butter, and butter, scraping down the sides as needed until creamy and smooth - about 5 minutes. Beat in the egg yolk and vanilla until smooth, then beat in the quinoa, continuing to scrape down the sides as you work. Reduce the mixer's speed to low and gradually beat in the milk.
With a rubber spatula, fold the flour mixture into the wet ingredients. Next, fold in cranberries and chocolate chips until they're evenly distributed in the batter.
In a large bowl with a mixer set at high speed and beaters that have been cleaned and dried, beat the egg whites until soft peaks form, about 1 minute. Use a rubber spatula to gently fold the egg whites into the batter.
With a large spoon or ice cream scoop, fill each well of the muffin tin 3/4 full with batter.
Bake the muffins until they're brown and firm, about 20 minutes, turning the pan halfway through. Coll them in the pan for 5 minutes and then transfer them to a rack to cool completely.
Boston Cream Bites
1 box Betty Crocker SuperMoist french vanilla cake mix
1 c. water
1/3 c. butter, softened
3 eggs
1 c. prepared vanilla frosting
1 c. semisweet chocolate chips (6 oz.)
3/4 c. whipping cream
Heat oven to 350 F. Generously grease 48 mini muffin cups with shortening or cooking spray. Lightly flour.
In large bowl, stir together cake mix, water, butter, and eggs until smooth. Divide batter evenly among muffin cups.
Bake 8-10 minutes or until tops of cupcakes spring back when lightly touched in center. Cool completely, at least 15 minutes. Remove cupcakes from pans to cooling racks.
Using sharp knife, cut top off each cupcake and reserve. Spoon 1 Tbsp. pudding onto center of each cupcake bottom. Cover with cupcake tops.
In small microwaveable bowl, microwave chocolate chips and whipping cream uncovered on high for 30-60 seconds or until chips can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until set and then store in refrigerator.
1 c. water
1/3 c. butter, softened
3 eggs
1 c. prepared vanilla frosting
1 c. semisweet chocolate chips (6 oz.)
3/4 c. whipping cream
Heat oven to 350 F. Generously grease 48 mini muffin cups with shortening or cooking spray. Lightly flour.
In large bowl, stir together cake mix, water, butter, and eggs until smooth. Divide batter evenly among muffin cups.
Bake 8-10 minutes or until tops of cupcakes spring back when lightly touched in center. Cool completely, at least 15 minutes. Remove cupcakes from pans to cooling racks.
Using sharp knife, cut top off each cupcake and reserve. Spoon 1 Tbsp. pudding onto center of each cupcake bottom. Cover with cupcake tops.
In small microwaveable bowl, microwave chocolate chips and whipping cream uncovered on high for 30-60 seconds or until chips can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until set and then store in refrigerator.
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