We once doubled these and fed them to a houseful of people for a baby shower brunch we hosted. They were a big hit!
Breakfast Burritos
1 lb. Pork Sausage
2 Tbsp. Vinegar
1 Tbsp. Chili powder
1 tsp. Oregano
1 tsp. Salt
1 tsp. Garlic powder
6 Eggs -- beaten
1/4 cup Milk
1 Tbsp. Oil
6 8-inch Tortillas
Combine first six ingredients in a medium skillet. Saute. Stir milk into eggs and scramble in oil in a second skillet. Serve on tortillas.
Tuesday, April 28, 2015
Flourless Chocolate Birthday Cake
I made this for my birthday this year, and it was far superior to the other flourless chocolate cakes I've made before. This one is a keeper! I originally found it here. If you want to make it gluten-free, just make sure you use gluten-free chocolate, like the Baker's brand of baking chocolate.
Flourless Chocolate Birthday Cake
Cake
12 oz semisweet baking chocolate
1 cup (2 sticks) plus 3 Tbsp butter -- cut into chunks
1 cup sugar
6 eggs
1 cup unsweetened cocoa powder
Glaze (optional)
1 Tbsp milk
1 Tbsp honey
1/4 teaspoon vanilla extract
Preheat your oven to 375 degrees. Spray a 9-inch springform pan with non-stick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray as well, then set the pan aside. Place 8 ounces of chocolate and 1 cup (2 sticks) of butter in a large microwaveable bowl. Melt the chocolate with the butter, stirring often, until completely blended. Add sugar and mix well. Then add your eggs, one at a time, whisking well after each addition. Sift your cocoa into the bowl and then stir until just blended. Pour batter into the prepared pan and bake 35 to 40 minutes, or until cake has risen to the top and formed a thin crust. (The cake should be firm in the middle when done.) Cool for 10 minutes then invert onto a plate and remove the springform pan. Remove parchment paper and let cake cool completely.
When the cake is nearly done cooling, melt the remaining 4 ounces of chocolate and 3 tablespoons of butter in a small sauce pan over medium to low heat, stirring until smooth. Remove from heat and then stir in your milk, honey and vanilla. Set aside to cool slightly. When the cake has cooled, pour the glaze onto the center of the cake. Using the back of a spoon or a flexible spatula, very gently smooth glaze along the tops and sides of the cake. Chill the cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice. Store in refrigerator.
Flourless Chocolate Birthday Cake
Cake
12 oz semisweet baking chocolate
1 cup (2 sticks) plus 3 Tbsp butter -- cut into chunks
1 cup sugar
6 eggs
1 cup unsweetened cocoa powder
Glaze (optional)
1 Tbsp milk
1 Tbsp honey
1/4 teaspoon vanilla extract
Preheat your oven to 375 degrees. Spray a 9-inch springform pan with non-stick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray as well, then set the pan aside. Place 8 ounces of chocolate and 1 cup (2 sticks) of butter in a large microwaveable bowl. Melt the chocolate with the butter, stirring often, until completely blended. Add sugar and mix well. Then add your eggs, one at a time, whisking well after each addition. Sift your cocoa into the bowl and then stir until just blended. Pour batter into the prepared pan and bake 35 to 40 minutes, or until cake has risen to the top and formed a thin crust. (The cake should be firm in the middle when done.) Cool for 10 minutes then invert onto a plate and remove the springform pan. Remove parchment paper and let cake cool completely.
When the cake is nearly done cooling, melt the remaining 4 ounces of chocolate and 3 tablespoons of butter in a small sauce pan over medium to low heat, stirring until smooth. Remove from heat and then stir in your milk, honey and vanilla. Set aside to cool slightly. When the cake has cooled, pour the glaze onto the center of the cake. Using the back of a spoon or a flexible spatula, very gently smooth glaze along the tops and sides of the cake. Chill the cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice. Store in refrigerator.
"Combat!" Cupcakes
Yes, I named these after my favorite TV show. The first time I made these, I'd just received the latest season of Combat! on DVD, and I enjoyed these and some episodes together. I've made them very often since.
Combat! Cupcakes
1 chocolate cake mix
1 small box chocolate instant pudding
3/4 cup water
3 eggs -- beaten
1/4 cup applesauce
1/4 cup vegetable oil
1/4 tsp almond extract
3/4 cup chocolate chips -- frozen
Preheat oven to 350 degrees. Grease and flour muffin pan or use paper muffin cups. Mix together cake mix, pudding, water, eggs, applesauce, oil, and almond extract until smooth. Stir in chocolate chips last. Fill cups 3/4 full. Bake about 20-33 minutes, or until done when tested with a toothpick.
Makes about 18 regular cupcakes or 48 mini cupcakes.
Combat! Cupcakes
1 chocolate cake mix
1 small box chocolate instant pudding
3/4 cup water
3 eggs -- beaten
1/4 cup applesauce
1/4 cup vegetable oil
1/4 tsp almond extract
3/4 cup chocolate chips -- frozen
Preheat oven to 350 degrees. Grease and flour muffin pan or use paper muffin cups. Mix together cake mix, pudding, water, eggs, applesauce, oil, and almond extract until smooth. Stir in chocolate chips last. Fill cups 3/4 full. Bake about 20-33 minutes, or until done when tested with a toothpick.
Makes about 18 regular cupcakes or 48 mini cupcakes.
Monday, April 20, 2015
Strawberry Banana Popsicles
I found this via Pinterest last week because the kids were begging for popsicles now that the weather is suddenly warmer. The original recipe can be found here. Just happened to have a banana and some strawberries, so we made these. They gobbled them up! Totally making them again this spring & summer.
The original recipe says if you need your popsicles to be a bit sweeter, add a little honey to the mix and blend again. Our banana was very ripe and our strawberries were sweet, so we didn't need it, but if the strawberries are tart, I can see you might.
Strawberry Banana Popsicles
1 ripe banana -- broken in chunks and frozen
12 large strawberries -- sliced in half
1/2 cup orange juice OR pineapple juice
Honey if needed for sweetness -- test mix first to see!
Put everything in a blender and blend until smooth -- about 1 to 2 minutes. Taste with a spoon to see if it's sweet enough. If it isn't, add honey and blend again. Pour into popsicle molds and freeze 6 hours or overnight.
Makes 9 popsicles in the molds I got from IKEA.
The original recipe says if you need your popsicles to be a bit sweeter, add a little honey to the mix and blend again. Our banana was very ripe and our strawberries were sweet, so we didn't need it, but if the strawberries are tart, I can see you might.
Strawberry Banana Popsicles
1 ripe banana -- broken in chunks and frozen
12 large strawberries -- sliced in half
1/2 cup orange juice OR pineapple juice
Honey if needed for sweetness -- test mix first to see!
Put everything in a blender and blend until smooth -- about 1 to 2 minutes. Taste with a spoon to see if it's sweet enough. If it isn't, add honey and blend again. Pour into popsicle molds and freeze 6 hours or overnight.
Makes 9 popsicles in the molds I got from IKEA.
Tuscan-Roasted Asparagus
I inadvertently improved this recipe today. I was in a hurry and just read through it once, since I've made it before, then didn't refer back to it over and over because I thought I knew what I needed to do. So I tossed the lemon juice in with everything else before roasting. And everything turned out so much more flavorful! So I'm changing the recipe to reflect that. Tasty, tasty mistake :-9 However, that did make it kind of burn onto the tin foil in places, so definitely be sure to line your pan with foil!
Tuscan-Roasted Asparagus
1 lb asparagus -- trimmed and cut in 1- 1 1/2" pieces
1 cup grape tomatoes -- halved
2 Tbsp pine nuts
2 Tbsp olive oil
2 cloves garlic -- minced
1/2 tsp salt
1/4 tsp pepper
2 tsp lemon juice
2-3 Tbsp Parmesan (to taste, basically)
Toss everything except Parmesan together. Bake on a foil-lined baking sheet at 400 for 15-20 minutes. Sprinkle with Parmesan.
Tuscan-Roasted Asparagus
1 lb asparagus -- trimmed and cut in 1- 1 1/2" pieces
1 cup grape tomatoes -- halved
2 Tbsp pine nuts
2 Tbsp olive oil
2 cloves garlic -- minced
1/2 tsp salt
1/4 tsp pepper
2 tsp lemon juice
2-3 Tbsp Parmesan (to taste, basically)
Toss everything except Parmesan together. Bake on a foil-lined baking sheet at 400 for 15-20 minutes. Sprinkle with Parmesan.
Monday, April 6, 2015
Whole Wheat Waffles
My husband basically made this recipe up. He took the recipe that came with our waffle iron and tinkered with it for almost a year so it would be more moist, more fluffy, and healthier. The result? Yummy!
You have to start these the night before, because soaking the flour overnight makes them moist instead of dry and grainy, which is what most whole wheat recipes struggle with.
Whole Wheat Waffles
2 cups Whole wheat flour
1/4 cup Sugar
4 tsp. Baking powder
1/2 tsp. Salt
6 Eggs
2 cups Milk
2 tbsp. Oil
1 tsp. Vanilla
Mix flour and milk in a large bowl. Cover and refrigerate overnight.
In a medium bowl, beat the eggs with the oil and vanilla. Pour into flour mixture and stir to combine. Meanwhile, in a small bowl, combine sugar, baking soda, and salt. Pour into flour mixture and stir to combine. Bake in a waffle iron at medium high for four minutes.
Makes approximately twelve waffles (can also be frozen and reheated in a toaster on medium high).
You have to start these the night before, because soaking the flour overnight makes them moist instead of dry and grainy, which is what most whole wheat recipes struggle with.
Whole Wheat Waffles
2 cups Whole wheat flour
1/4 cup Sugar
4 tsp. Baking powder
1/2 tsp. Salt
6 Eggs
2 cups Milk
2 tbsp. Oil
1 tsp. Vanilla
Mix flour and milk in a large bowl. Cover and refrigerate overnight.
In a medium bowl, beat the eggs with the oil and vanilla. Pour into flour mixture and stir to combine. Meanwhile, in a small bowl, combine sugar, baking soda, and salt. Pour into flour mixture and stir to combine. Bake in a waffle iron at medium high for four minutes.
Makes approximately twelve waffles (can also be frozen and reheated in a toaster on medium high).
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