Carrot Honey Loaf Recipe

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Posted on June 21, 2018 · Leave a Comment
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Homemade carrot cake-How good can it get. This cake is, heavy, rich and moist with a delicious combination of spices. There is very little prep time involved, but it does take about an hour in the oven so allow yourself enough time.

Carrot Honey Loaf Recipe
 
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Serves: 1 loaf
Ingredients
  • 2 large eggs (at room temperature)
  • ¾ cup canola oil
  • ¾ cup honey
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 cups grated carrots
Instructions
  1. Preheat oven to 350F
  2. In a large bowl mix together the eggs, oil, honey, and vanilla until smooth.
  3. In another bowl whisk together all the dry ingredients until well combined.
  4. Mix the dry ingredients into the wet ingredients until just combined and then mix in the grated carrots.
  5. Pour batter into a 9 x 5 loaf pan lightly sprayed with cooking spray. Bake for 1 hour or until a tooth pick inserted comes out clean. Let cool for a bout 10 minutes, remove from pan, and cool on a wire rack before serving.

Adapted from Taste of Home magazine 

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Simple Baked Cake Donuts Recipe

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Posted on March 21, 2018 · Leave a Comment
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This cake donuts recipe is simple and quick to put together and they are delicious.

Donuts are one of my favorite treats. I was getting a little tired of Hostess and decided to get to work and make my own. The next time you are in the mood for donuts give this one a try. (This recipe does require a donut pan).

Simple Baked Cake Donuts Recipe
 
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Recipe type: Dessert
Serves: 12
Ingredients
  • 2 cups bread flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • ¾ cup milk
  • 2 eggs (beaten)
  • 1 teaspoon vanilla
  • 1 tablespoon melted butter
  • 1 cup confectioners’ sugar
  • 2 tablespoons hot water
  • ¼ teaspoon almond extract
Instructions
  1. Preheat oven to 325F and lightly spray a donut pan with cooking spray.
  2. In a large bowl mix together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add the eggs, butter, vanilla and milk; by hand or using an electric mixer beat until well combined.
  3. Fill each donut cup about ¾’s full. Bake for 8-10 minutes until donuts spring back when touched. Allow to cool for a few minutes before removing from pan.
  4. Simple glaze recipe
  5. Place confectioners’ sugar in a bowl. Mix in the hot water and almond extract until well combined. To make chocolate glaze melt ½ cup semi-sweet chocolate chips and add it to the glaze mixture – dip donuts in glaze.

 

Adapted from allrecipes.com

 

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Peanut Butter and Chocolate Brownies Recipe

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Posted on February 10, 2018 · Leave a Comment
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These Peanut Butter and Chocolate Brownies are moist, rich, and delicious. It takes a little bit of effort to put it all together but it is well worth it.

This is a good size recipe so you will probably have some left to put in the freezer.

This would also be a great recipe for a party, or pot luck.

Give these Peanut Butter and Chocolate Brownies a try. I’ll be you can’t stop with eating just one.

Peanut Butter and Chocolate Brownies Recipe
 
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Recipe type: Dessert
Serves: 36 depending on size
Ingredients
  • ½ cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate (chopped or shaved fine)
  • ⅓ cup Dutch cocoa powder
  • 2 ½ cups sugar
  • ½ cup plus 2 tablespoons vegetable oil
  • 2 large eggs plus 2 large egg yolks
  • 4 tablespoons butter (melted – I used unsalted)
  • 2 teaspoons vanilla extract
  • 1¾ cups all-purpose flour
  • ¾ teaspoon salt
  • 1 cup peanut butter chocolate chips (or ½ cup peanut butter chips and ½ cup milk chocolate chips)
  • ½ cup marshmallow cream
Instructions
  1. Preheat oven to 350F.
  2. Line a 13 x 9 baking pan with aluminum foil and lightly spray with cooking spray.
  3. In a large bowl mix together the boiling water, unsweetened chocolate, and cocoa until chocolate is melted. Mix in the sugar, oil, eggs, egg yolks, butter, and vanilla until well combined.
  4. Gently mix in the flour and salt until just moist and then fold in the chocolate and peanut butter chips; pour mixture into baking pan.
  5. Dollop spoonful’s of marshmallow crème over the top and using the tip paring knife swirl it into the batter.
  6. Bake for 30 – to 35 minutes or until a tooth pick inserted comes out with just a few crumbs left on it.
  7. Note: if you don’t care for marshmallow crème just leave it out.

Adapted from Cooks Country 

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Sugar Free Dulce de Leche Cheesecake

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Posted on November 7, 2017 · Leave a Comment
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This Dulce de Leche Cheesecake recipe uses granulated sweetener like Splenda, and low-fat cream cheese.  To me reducing the sugar alone is a big plus. This is a simple recipe but it does have to set a long time before serving.

If you want to cut back on the sugar and fat a little bit give this one a try it’s really good.

Sugar Free Dulce de Leche Cheesecake
 
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Recipe type: Dessert
Serves: 9 inch cake
Ingredients
  • 1 ½ pounds low-fat cream cheese
  • 1 cup granular sugar substitute
  • 1 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 eggs
  • ⅓ cup 2% milk
  • ½ cup dulce de leche
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter (melted)
Instructions
  1. Preheat oven to 400F.
  2. Mix graham cracker crumbs with the butter until thoroughly combined and press into the bottom of a 9 inch spring form pan. Place the pan on a baking sheet and bake for 8-10 minutes; remove to cool. Reduce oven heat to 325F.
  3. Place the cream cheese in a large bowl; add the sugar substitute and flour. Using an electric mixer beat until smooth. Add the vanilla and mix until well blended and then beat in the eggs one egg at a time, and then add in the milk , mixing until well blended. Spoon mixture onto the crust in the spring form pan.
  4. Separate ½ cup of the cheese mixture into a small bowl, add the dulce de leche, and using a spoon mix until well blended. Place tablespoons of the mixture over the batter and gently swirl it in with the edge of a knife or spatula.
  5. Bake at 325 for 45 – 55 minutes or until center is almost set. Remove from the oven and run a knife around the edge to help keep the cheese cake from cracking.
  6. Cool for 20 minutes, cover, and chill for at least 6 hours before serving.

 

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Chocolate Fudge Cakes for Two

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Posted on March 24, 2017 · Leave a Comment
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Some time baking a whole cake for two people just doesn’t make a lot of sense. This Chocolate Fudge Cakes for Two recipe bakes in two ramekins making just the right for two people. This is a simple and quick recipe, just add ice cream and you will create a delicious dessert for two.

Chocolate Fudge Cakes for Two
 
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Recipe type: Dessert
Serves: 2
Ingredients
  • 6 tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 3 ounces bittersweet chocolate ( 2 ounces chopped and 1 ounce broken into 2 pieces)
  • ¼ cup half and half or whole milk
  • 3 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 2 tablespoons egg (lightly beaten at room temperature)
  • ¼ teaspoon vanilla
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl mix the chopped chocolate together with the milk. Heat the mixture in a microwave for 1 -3 minutes or until chocolate is melted stirring the mixture until smooth, stir in the sugar and mix until sugar is dissolved; let cool slightly. Mix in the oil, egg, and vanilla until well combined. Mix in the flour to form the batter until just moist.
  3. Lightly spray two ramekins with cooking spray and divide the batter between the two. Push one piece of the remaining chocolate into the center of the batter of each ramekin.
  4. Baked for 15 minutes or until tops are just firm and center is gooey; let cool for 3 – 5 minutes and serve warm with ice cream on top.

Adapted from Cooking for Two cookbook

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Fudge Brownies for Two

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Posted on February 20, 2017 · Leave a Comment
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Fudge Brownies for Two recipe picture

 

This Fudge Brownie recipe is the perfect size for two people. The brownies are rich and moist, dont require a lot of prep time, and only require 20 minutes in the oven. If there are any left over they will store in the fridge for up to 3 days.

If you cooking for two give these Fudge Brownies a try; they’re delicious!!

Fudge Brownies for Two
 
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Serves: Serves 2
Ingredients
  • 3 ½ ounces semi sweet chocolate chips
  • 4 tablespoons unsalted butter (cut into 4 pieces)
  • 1 tablespoon cocoa powder
  • ½ cup plus 2 tablespoons sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
Instructions
  1. Line a 8 ½ x 4 ½ loaf pan with aluminum foil and lightly spray with cooking spray; preheat oven to 350F.
  2. Place the chocolate chips, cocoa, and butter in a small bowl. Microwave mixture for 30 – 60 seconds until butter and chocolate is melted. Stir with a spoon until well combined and smooth; set aside.
  3. Fudge Brownies for Two prep 1
  4. Fudge Brownies for Two prep 2
  5. In a large bowl whisk together the sugar, egg, and egg yolk, salt, and vanilla. Using a spoon mix in the flour until just combined.
  6. Fudge Brownies for Two prep 3
  7. Fudge Brownies for Two prep 4
  8. Pour and spread batter evenly into the loaf pan and bake for 24 – 30 minutes until a tooth pick inserted comes out clean.
  9. Fudge Brownies for Two prep 5
  10. Cool on wire rack, remove, and cut into desired size bars; enjoy

Fudge Brownies for Two prep 6

Adapted from Cooking for 2 Cookbook

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Coffee Cake Muffins for 2

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Posted on February 17, 2017 · Leave a Comment
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Coffee Cake Muffins for 2 picture 2

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This Coffee Cake Muffins recipe is simple and just the right amount to feed 2 people. This recipe is kind of unique because it marbles the streusel into the inside of the muffins.

If your cooking for 2 people give this one a try; it’s really good.

Coffee Cake Muffins for 2
 
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Recipe type: Breakfast
Serves: 4
Ingredients
  • ⅓ cup granulated sugar
  • ⅓ cup plus 8 teaspoons all-purpose flour
  • 8 teaspoons brown sugar (packed)
  • 1 teaspoon cinnamon
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 4 tablespoons unsalted butter (sliced into 4 pieces and chilled)
  • 1 large egg (at room temperature)
  • 2 tablespoons plus 2 teaspoons sour cream
  • confectioners sugar for garnish
Instructions
  1. Preheat oven to 350F. and spray 4 muffin tins with baking spray with flour. (I used cooking spray and lightly sprinkled the tins with flour)
  2. Place granulated sugar, 8 teaspoons of flour, and 4 teaspoons of brown sugar into the bowl of a food processor; process until well combined. Transfer 2 tablespoons of the mixture into a small bowl. To create the streusel whisk in the cinnamon, and 4 teaspoons of brown sugar into the small bowl mixture; set aside.
  3. Coffee Cake Muffins for 2 prep 1 Coffee Cake Muffins for 2 prep 2
  4. Add ⅓ cup flour, baking powder, baking soda, and salt to the mixture in the food processor and mix until well combined. Place the butter pieces in the food processor and pulse until small pebbly pieces form. Add the egg and sour cream and mix until well combined.
  5. Coffee Cake Muffins for 2 prep 3 Coffee Cake Muffins for 2 prep 4
  6. Place 1 tablespoon of batter into each muffin cup, divide the streusel between the 4 cups and place on top of the batter, and then top each cup with the remaining batter.
  7. Bake for 20 t0 25 minutes or until a tooth pick inserted comes out clean.
  8. Let cool for 10 minutes, remove to wire rack, and let cool for another 10 minutes.
  9. Sprinkle with confectioners sugar before serving.

Adapted from Cooking for 2 Cookbook

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Basic Muffins Recipe

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Posted on January 27, 2017 · Leave a Comment
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If you looking for a basic muffins recipe that is nice and moist; this is it.

This is a simple recipe that doesn’t require a lot of ingredients, is fast to put together, and makes a pretty good size batch.

Serve warm with butter making for a delicious breakfast.

Basic Muffins Recipe
 
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Recipe type: Breakfast
Serves: 12
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 10 tablespoons unsalted butter softened
  • 1cup granulated sugar (less 1 tablespoon)
  • 2 large eggs
  • 1 ½ cups plain low-fat yogurt
Instructions
  1. Preheat oven to 375F.
  2. In a medium size bowl mix together the flour, baking powder, baking soda, and salt; set aside.
  3. In another bowl using an electric mixer beat the butter and sugar until light and fluffy. Beat in the eggs, one egg at a time,.mix in half of the dry ingredients and ⅓ cup yogurt. Mix in the remaining yogurt and dry ingredients a little at a time until incorporated.
  4. Spray a 12 cup muffin tin with cooking spray and distribute the batter evenly in the cups. (batter will be very thick an ice cream scoop works good for this)
  5. Bake for 25 to 30 minutes until golden brown; serve warm.

Adapted from Cooks Country.

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Hot Fudge Pudding Cake

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Posted on January 26, 2017 · Leave a Comment
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Hot Fudge Pudding and ice cream. How good can it get this Hot Fudge Pudding Cake is rich and delicious and is a simple recipe to put together.

Hot Fudge Pudding Cake
 
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Recipe type: Dessert
Serves: 1
Ingredients
  • 2 teaspoons instant coffee
  • 1 ½ cups water
  • ⅔ cup Dutch processed cocoa (divided)
  • ⅓ cup brown sugar (packed)
  • 1 cup granulated sugar (divided)
  • 6 tablespoons unsalted butter
  • 2 ounces semi sweet chocolate (shaved or chopped)
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon vanilla extract
  • ⅓ cup milk
  • ¼ teaspoon salt
  • 1 large egg yolk
Instructions
  1. Preheat oven to 325F.
  2. Spay an 8 x 8 baking dish with cooking spray. Mix the coffee into the water and set aside.
  3. hot fudge prep picture 1
  4. In a small bowl whisk together ⅓ cup cocoa, ⅓ cup granulated sugar, and the brown sugar; set aside.
  5. hot fudge prep picture 2
  6. Heat a saucepan with water that you can fit a small bowl into just to simmering. Place the bowl on top of the water and melt the butter in the bowl. Mix in the semi sweet chocolate, and ⅓ cup cocoa stirring until chocolate is smooth and melted; set aside.
  7. hot fudge prep picture 4
  8. In another small bowl whisk together the flour and baking powder.
  9. hot fudge prep picture 3
  10. In a medium size bowl mix together the ⅔ cup granulated sugar, milk, egg yolk, salt, and vanilla. Add the chocolate mixture and mix with a spoon to combine. Add the flour mixture and mix until moistened.
  11. hot fudge prep picture 5
  12. Pour the batter into the baking dish evenly so it comes all the way out to the sides. Evenly sprinkle the cocoa mixture over the top of the batter and then gently pour the coffee over the top.
  13. hot fudge prep picture 6
  14. hot fudge prep picture 7jpg
  15. hot fudge prep picture 8jpg
  16. Bake for 45 minutes or until cake starts to pull away from the sides and the mixture is hot and bubbly. (don't over bake)
  17. Let rest 45 minutes and serve with ice cream.

Adapted from Baking Illustrated

 

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Sweet Potato Pancakes Recipe

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Posted on January 2, 2017 · Leave a Comment
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Sweet Potato Pancakes Recipe

This is pretty much a basic recipe leaving a lot of room to add additional spices, but I wanted to keep this recipe as quick and simple as possible. The recipe was prepared as written – I thought the end result was pretty good.

Sweet Potato Pancakes Recipe
 
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Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 tablespoons unsalted butter (melted)
  • 1 cup mashed sweet potatoes
  • 2 eggs
  • ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup milk
Instructions
  1. In a large bowl whisk together the sweet potatoes and eggs.
  2. Using a large spoon mix the flour and baking powder into the sweet potato mixture and then mix in the butter and milk. The mixture will be thick and lumpy. (If you want a thinner batter add extra milk a little at a time. (Be careful the batter thins quickly)
  3. Cook pancakes in a skillet, or over a griddle on medium high heat. Cooking until golden brown and bubbles form on top and edges start to firm up, flip and finish cooking.
  4. Serve hot with butter and syrup.

Adapted from Food.com

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