Category Archives: Recipes

I’m going to make these this weekend and Brad will be the guinea pig 😉 Oh woe is him! hehehehehe I will be modifying it so that it’s a pan of brownies rather than individual ones. They’ll be so easy to make. This recipe calls for 1 c Nutella, I’m going to try 3/4 c Nutella and 1/4 c peanut butter. Mmmm should be good!

Ingredients:

1 cup nutella
2 eggs
10 Tb all purpose flour (or 1/2 cup plus 2 Tb)
1/4 tsp salt (optional)
1/4 cup chocolate chips (optional)

Preparation:

Preheat oven to 350 degrees F. Line a regular (not a mini) 12 cup muffin tin with paper liners. Mix together eggs and Nutella in a medium bowl until smooth. Add in flour and mix until just combined. Evenly spread into prepared muffin cups. Sprinkle each with a few chocolate chips, if desired. Bake 12 minutes

Notes:

If you microwave the Nutella for a few seconds, it will soften it and allow for easier mixing.

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Posted in Desserts, Recipes

Orange Creamsicle Smoothie

Posted on January 28, 2012 | Comments Off

Carolyn posted this on Facebook and it just seemed so good, I had to put it up here. Mmmm I loved creamsicles… She made it (I haven’t yet) and said it was good but not very “orangy”. Maybe a little more orange juice and and a little less milk would change that. Anyhow, here’s how she made it.

Ingredients:

1 c. Soy Milk
1 c. Orange Juice
1 c. Frozen Pineapple
1 c. Frozen Apples
1/2 c. Frozen Lemon wedges
1 tsp. vanilla

Preparation:

Blend all ingredients in a blender until smooth and drink cold.

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Posted in Drinks

Beet Cake

Posted on December 26, 2011 | Comments Off

A friend of mine saw this recipe and thought of me since I had been talking about beets so often lately. I bet it’s good since a lot of veggies make good desserts like potato donuts, zucchini muffins, carrot cake… The original is at http://www.food.com/recipe/dont-knock-it-until-you-try-it-beet-cake-63346 but since links change and no longer are valid, I’m keeping it here so I can find it when it comes time to make it.

Ingredients:

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups shredded fresh beets
1 cup chopped walnuts

Preparation:

Heat oven to 350 °, grease and flour 13×9 baking pan. Beat eggs, sugar and oil until light and fluffy. Sift together flour, baking powder, baking soda and cinnamon. Add to egg mixture and mix well. Add vanilla, beets and walnuts.Beat for 1 minute on medium speed.Pour into pan, bake for 45 minutes, or until a a pick comes out clean.

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Posted in Desserts

Easiest Chicken Pot Pie

Posted on December 25, 2011 | Comments Off

I got this recipe from the Cook With Campbell’s web site, but made a couple of modifications to it. It really is super easy and probably the most time consuming part of it is cutting the chicken up. I didn’t have time to make a roux, but this was a very tasty alternative. I made this for Christmas eve dinner with 7 other people and it got rave reviews.

Ingredients:

2 cup cooked cubed or shredded chicken
2 cup frozen mixed vegetables
1 can cream of chicken soup (use reduced-sodium if you can get it)
1/3 tsp garlic powder
1/3 tsp onion powder
1 pie shell
1 thawed roll of butter puff pastry

Preparation:

Combine first 5 ingredients in a mixing bowl. Transfer ingredients from bowl to the pie shell. Unroll the butter puff pastry and place on top of the pie shell. Remove excess puff pastry from the edges and pinch against the pie shell. Make a small hole the size of a quarter in the middle to let it vent. Bake at 400 for 20-30 minutes (depending on your oven) until the bottom and top pastry is cooked.

Optional: To get a golden top on the puff pastry, brush an egg wash on it, but it’s really not necessary. It will still turn a golden brown on the edges a bit and taste as good.

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Posted in Main Course, Sides and Sandwiches

Ranjiv’s Grandparents Beet Salad

Posted on December 8, 2011 | Comments Off

Ranjiv’s grandparents would always make this when they cooked fish. His tip for removing the beet’s skin: boil the beets with the skin on…. After boiled, let cool and just sqeeze the beet in your hand and the skin will just slide off.

Ingredients:

Finely sliced green onions or chives
Beets
Salt
Pepper
Pinch of sugar, vinegar, caraway seeds, olive oil
Small spoon of horseradish

Preparation:

Boil beets, let cool, grate on coarse side of box grater, add salt/pepper/pinch of sugar/vinegar/caraway seeds/olive oil/onions or chives and a wee spoon of horseradish… Mix and let sit for a while.

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Posted in Salads, Dressings, Sauces, and Spice Mixes

Three Muskateers Bars

Posted on December 8, 2011 | Comments Off

I got this recipe from Ranjiv. His wife made these and they looked fabulous. She got it from http://www.foodbuzz.com/blogs/3631392-three-musketeers-bars

I would probably substitute the corn syrup with honey, the powdered sugar and granulated sugar with Splenda, but that’s just me. I’m not sure how it would turn out so follow it how you would like but keep the measurements exact.

Homemade Three Musketeers Bars

Ingredients:

2 egg whites
¼ cup light corn syrup
1 tbsp vanilla
¾ cup milk powder (my box is labeled Instant nonfat dry milk)
½ cup cocoa powder
¼ cup powdered sugar
1 oz unsweetened chocolate
3 oz bittersweet chocolate
2 cups granulated sugar
¾ cup water
1 ½ cups light corn syrup
1 package chocolate candy melts

Preparation:

Oil a 9×13-inch pan and set aside. Mix together egg whites, corn syrup and vanilla in the bowl of your stand mixer (or just a regular bowl if you’re using a hand mixer). Sift together the milk powder, cocoa powder and powdered sugar. Melt the unsweetened and bittersweet chocolate in the microwave. Mix the sugar, corn syrup and water in a medium pot. Now all of the ingredients are ready to go!

Bring the sugar mixture to a boil over medium-high heat. Place the cover on the pot and allow to boil for 3 minutes. Remove the lid and clip on your thermometer (I’ve upgraded to a digital thermometer, it has an alarm to let me know when I reach certain temperatures). Heat until you reach 233° F.

Once the temperature hits 233° F, begin whipping your egg white mixture on high. Continue cooking the sugar. Once it reaches 257° F, remove from the stovetop and slowly stream the hot syrup into whipping egg whites. You want to hit the sweet spot in between the bowl and the whisk. Continue whipping for 8 minutes. The mixture should be cooler to the touch, very shiny and glossy.

Switch to the paddle attachment and add the powdered ingredients on low speed. Mix just to combine. Add melted chocolate and mix until you see no more streaks of chocolate. Pour/scrape out of the mixing bowl and into your prepared 9×13 pan. Oil your hands and press into a flat slab. Allow to cool for at least 4 hours or up to overnight.

This stuff will be pretty tough to deal with

Turn out the slab of chocolate nougat onto the countertop. Using a big knife, cut the slab into strips. Then use the same knife, or a bench scraper, to cut the strips into squares.

Melt chocolate candy melts in a bowl set over simmering water. Remove from the heat and dip the nougat squares in chocolate, following the pictures below to achieve the waved tops.