Monday, October 16, 2017
2 Cups Old Fashioned Quick Oats
1 1/2 Cup Whole Wheat Flour (can substitute white)
4 tsp Cinnamon
1/2 tsp Nutmeg
3 tsp Baking Powder
1/2 tsp Salt
4 tbsp Butter - melted / cooled
2 large Eggs - Beaten
2 tsp Vanilla Extract
1/2 Cup Maple Syrup
3 Large Apples - Peeled - Small Dice
1 Cup Dried Cranberries or Cherries - Rehydrated
Stir together in a large bowl the oats, flour, cinnamon, nutmeg, baking powder & salt.
In a separate bowl, mix together the butter, eggs, vanilla, & syrup.
Slowly add in the wet ingredients to the dry, mixing thoroughly. Add in the apples and cranberries and mix until combined. Cover w/ plastic wrap and place in fridge about 1/2 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Using a small ice cream scoop (about 1 inch size), scoop out the batter onto the baking sheet. Pat down the dough to flatten it slightly. The dough will not spread so don't worry about them all baking together.
Bake for about 13-14 minutes.
Makes about 72 cookie bites. Keep in airtight container in the fridge.
Thursday, July 13, 2017
1 Can (12 oz.) Dr. Pepper
1 Box Chocolate Cake Mix - Just the cake mix, nothing else from the boxed recipe
1 tbsp Espresso Powder
1 tsp Salt
1/4 Cup Chocolate Chips
Powdered Sugar (for dusting)
Preheat oven according to the directions on the boxed cake mix. Usually 350 degrees. Spray baking pan w/ non-stick spray.
In a bowl, combine the cake mix, Dr. Pepper, espresso powder, salt. Pour into baking pan and sprinkle with the chocolate chips. Pat the chips down into the batter a little bit. Batter will be thicker than a normal boxed cake mix. Bake for about 30 minutes or until a toothpick comes out clean.
Cool cake completely before dusting w/ powdered sugar. The cake will be slightly denser than a normal boxed cake and super fudgy. Also good topped w/ a fruit compote or a ganache. Enjoy.
* The flavor of soda and cake mix can be changed to anything you'd like, for example: Cherry Coke & chocolate cake or Lemon Lime Soda and a white cake mix. Possibilities are endless.
** If you don't have espresso powder, you can use 2 or 3 tablespoons of brewed (and cooled) coffee. The coffee just intensifies the chocolate flavor.
#cheftainment #cake #chocolate #DrPepper #dessert #yummy #food #coffee
Sunday, March 5, 2017
For the Crust:
1/2 lb Unsalted Butter - Room Temp
1/2 Cup White Sugar
2 Cups Flour
1/8 tsp Kosher Salt
For the Filling:
6 Extra Large Eggs
2 Cups White Sugar
2 tbsp Grated Lemon Zest
1 tbsp Grated Lime Zest
1 Cup Freshly Squeezed Lemon Juice
1 Freshly Squeezed Lime Juice
1/2 tsp Kosher Salt
1 Cup Flour
Confectioners' Sugar for dusting
Preheat oven to 350 degrees.
In a bowl, using a hand mixer, cream together the butter and sugar. Gradually add in the flour and salt. Mix until combined. Pour dough into a 9x12 pan and press evenly forming the bottom crust. It's ok if the crust goes slightly up the sides of the pan. Chill in fridge for about 20 minutes.
Bake crust for about 15 - 20 minutes or until it's lightly golden brown. Remove from oven and cool.
For the filling, in a large bowl add the eggs. Using a hand mixer, mix until light and frothy. Add in the sugar and mix to combine. Add in the zest, juice, salt and flour and mix until light and frothy again.
Pour batter into crust and bake for about 20 minutes. Lower oven to 325 and bake for another 10 -15 minutes or until the center of the filling is set.
*Most recipes say to bake it at 350 for 30 - 35 minutes but in my oven the top of the filling got too browned before it set so I chose to lower the temp at the end. Your oven may vary.
Let cool and cut into squares. Sprinkle with confectioners' sugar and enjoy. Would also be delicious topped w/ a dollop of blueberry compote.
#cheftainment #fromscratch #homemade #dessert #lemonbars
Friday, March 3, 2017
2 Sticks Unsalted Butter - Room Temp.
2 1/4 Cups Flour
3/4 Cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1 tsp Salt
1/2 Cup Milk
1/2 Cup Sour Cream
1 1/2 Cups White Sugar
4 Large Eggs - Room Temp.
1 tsp Vanilla Extract
3 tbsp Brewed & Cooled Coffee
1 tsp Espresso Powder
1 Cup Dark Chocolate Chips - Dusted in flour.
3 oz. Dark Chocolate Chips
1/2 Cup Heavy Cream
2 tbsp Unsalted Butter
1 tbsp Brewed & Cooled Coffee
Preheat oven to 325 degrees. Butter a bundt pan generously.
In a large bowl whisk flour, cocoa powder, baking soda, salt. Mix milk & sour cream in a separate bowl.
In another bowl, using an electric mixer, beat together the butter & sugar until pale and flurry (about 3-5 minutes). Add the eggs one at a time. Add vanilla, coffee, espresso powder. Mix throughly. Add in the flour in 3 batches alternating with the milk mixture. Fold in chocolate chips.
Pour mixture into the bundt pan and bake about 55 minutes or until a skewer comes out clean. Transfer to a wire rack to cool.
For the glaze, add the chocolate chips & coffee to a bowl. In a pan, bring the cream to a simmer and pour over the chips. Let stand for about 2 minutes. Add butter and salt and mix until smooth. Let sit to thicken for about 1-2 minutes stirring occasionally. Pour over cake.
Can be served by itself or with a strawberry fruit compote and vanilla whipped cream.