No Dairy Peanut Butter Cookies
Kari Birdsley
1cup pb
1cup sugar white
1 egg
Mix
7-9min
350F
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Friday, August 3, 2012
Blueberry Cupcakes
Blueberry Cupcakes
Martha Stewart Living, August 2012
Prep Time 25 minutes Total Time 1 hour 25 minutes Yield Makes 12 cupcakes
Ingredients Topping
6 tablespoons granulated sugar
1/4 cup dark-brown sugar
1 teaspoon cinnamon Cupcakes
1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)
Icing
1 1/4 sticks unsalted butter, softened
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
2 2/3 cups confectioners' sugar, sifted
1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)
Directions Topping: Mix together granulated and brown sugars and cinnamon.
Cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries. Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack. Icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.
Martha Stewart Living, August 2012
Prep Time 25 minutes Total Time 1 hour 25 minutes Yield Makes 12 cupcakes
Ingredients Topping
6 tablespoons granulated sugar
1/4 cup dark-brown sugar
1 teaspoon cinnamon Cupcakes
1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)
Icing
1 1/4 sticks unsalted butter, softened
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
2 2/3 cups confectioners' sugar, sifted
1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)
Directions Topping: Mix together granulated and brown sugars and cinnamon.
Cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries. Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack. Icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.
Roasted Red Pepper and Basil Pesto Penne
Roasted Red Pepper and Basil Pesto Penne
http://annies-eats.com/2008/11/26/roasted-red-pepper-and-basil-pesto-penne/
Ingredients
3 cloves garlic
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1 cup roasted red bell pepper (fresh or jarred)
1 cup basil leaves
½ tsp. salt
¼ tsp. pepper
1/3 cup extra virgin olive oil
1 lb. penne pasta
¼ cup heavy cream, optional
Directions Place garlic and pine nuts in a food processor. Pulse until finely chopped. Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside. Cook pasta according to package directions. Drain and return to the pot. Add the pesto to the pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.
http://annies-eats.com/2008/11/26/roasted-red-pepper-and-basil-pesto-penne/
Ingredients
3 cloves garlic
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1 cup roasted red bell pepper (fresh or jarred)
1 cup basil leaves
½ tsp. salt
¼ tsp. pepper
1/3 cup extra virgin olive oil
1 lb. penne pasta
¼ cup heavy cream, optional
Directions Place garlic and pine nuts in a food processor. Pulse until finely chopped. Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside. Cook pasta according to package directions. Drain and return to the pot. Add the pesto to the pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.
Labels:
dinner,
pasta,
recipe,
vegetarian
Wednesday, June 20, 2012
Homemade Dishwasher Detergent
Ingredients in Homemade Dishwasher Detergent
Rachelle Mathia
Your environmentally friendly dishwasher detergent is going to have four main ingredients. - Washing Soda—This stuff has been around forever. It is a natural substance, made from salt and limestone. Scientifically it is known as sodium carbonate. It cuts grease on anything and can be used for many (if not most) of the cleaning projects in your home. Arm and Hammer puts it out in the United States. If you can't find it at your grocers you can find it on Amazon and other places online. - Borax—Borax occurs naturally in the environment and can be mined as well as created in a lab. It is toxic in concentrated amounts, and you should keep it out of the reach of children. You can find it by the laundry detergent; Borateem is one brand. - Kosher Salt—Kosher salt is a pure salt. I use it for cooking because the food tastes cleaner. It it what my recipe calls for, I am not sure why. - Citric acid—You can buy food grade citric acid like Fruit Fresh or just use unsweetened lemonade packets.
Recipe for Homemade Dishwasher Detergent
- 1 cup Washing soda
- 1 cup Borax
- ½ cup salt
- ½ cup citric acid
Mix together and store tightly covered in a Mason Jar. Use one tablespoon per load. Add vinegar to the rinse dispenser for the best results.
Rachelle Mathia
Your environmentally friendly dishwasher detergent is going to have four main ingredients. - Washing Soda—This stuff has been around forever. It is a natural substance, made from salt and limestone. Scientifically it is known as sodium carbonate. It cuts grease on anything and can be used for many (if not most) of the cleaning projects in your home. Arm and Hammer puts it out in the United States. If you can't find it at your grocers you can find it on Amazon and other places online. - Borax—Borax occurs naturally in the environment and can be mined as well as created in a lab. It is toxic in concentrated amounts, and you should keep it out of the reach of children. You can find it by the laundry detergent; Borateem is one brand. - Kosher Salt—Kosher salt is a pure salt. I use it for cooking because the food tastes cleaner. It it what my recipe calls for, I am not sure why. - Citric acid—You can buy food grade citric acid like Fruit Fresh or just use unsweetened lemonade packets.
Recipe for Homemade Dishwasher Detergent
- 1 cup Washing soda
- 1 cup Borax
- ½ cup salt
- ½ cup citric acid
Mix together and store tightly covered in a Mason Jar. Use one tablespoon per load. Add vinegar to the rinse dispenser for the best results.
Labels:
other
"chicken in wine sauce"
"chicken in wine sauce"
recipe Angela Kitzmiller
Preheat oven to 350,
place 4 chicken breast in 9x13 pan, sprinkle 10oz sharp cheddar cheese & green onions over chicken.....then in another bowl, mix together 1 can of cream of mushroom 1 can of cream of chicken & 1 cup sherry.
Pour over chicken.
Bake at 350 for 1 to 1 1/2 hours uncovered....serve with rice :) so good & easy
recipe Angela Kitzmiller
Preheat oven to 350,
place 4 chicken breast in 9x13 pan, sprinkle 10oz sharp cheddar cheese & green onions over chicken.....then in another bowl, mix together 1 can of cream of mushroom 1 can of cream of chicken & 1 cup sherry.
Pour over chicken.
Bake at 350 for 1 to 1 1/2 hours uncovered....serve with rice :) so good & easy
Chocolate Cupcakes
Cupcakes:
Kristin Coleman
1 2/3 c all purpose flour
3/4 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c sour cream
2 tbsp milk
1 tsp vanilla extract
8 tbsp unsalted butter, at room temp
1 1/2 c sugar
2 large eggs
Preheat oven to 350. Line two cupcakes pans with paper liners. To make the cake batter, combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixture fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 mins. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixed on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated. FYI - this batter is really thick like mousse. Fill cupcake liners w/ desired amount of batter.
Bake for 18-22 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 mins, then transfer to a wire rack to cool completely.
Chocolate Chip Cookie Dough filling:
4 tbsp unsalted butter, at room temp
6 tbsp light brown sugar, packed
1 cup plus
2 tbsp all purpose flour
7 oz sweetened condensed milk
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on med-high speed until light and fluffy, about 2 mins. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a it, about an hour. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can also use a Cuisiapro Cupcake corer or an apple corer. http://www.surlatable.com/product/PRO-706044/Cuisipro-Cupcake-Corer Dark Chocolate Butter Frosting: 6 tbsp butter 3 - 4 cups powdered sugar 4 oz Nestle Dark Chocolate baking bar (melted and cooled) 2 tbsp milk To make the frosting, allow butter to stand at room temperature for 30 mins. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in the chocolate; 2 tbsp milk. Gradually beat in the additional powdered sugar. Beat in enough additional milk (1 to 2 tbsp) until frosting reaches the desired consistency. Makes about 2 1/4 cups of frosting.
Kristin Coleman
1 2/3 c all purpose flour
3/4 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c sour cream
2 tbsp milk
1 tsp vanilla extract
8 tbsp unsalted butter, at room temp
1 1/2 c sugar
2 large eggs
Preheat oven to 350. Line two cupcakes pans with paper liners. To make the cake batter, combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixture fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 mins. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixed on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated. FYI - this batter is really thick like mousse. Fill cupcake liners w/ desired amount of batter.
Bake for 18-22 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 mins, then transfer to a wire rack to cool completely.
Chocolate Chip Cookie Dough filling:
4 tbsp unsalted butter, at room temp
6 tbsp light brown sugar, packed
1 cup plus
2 tbsp all purpose flour
7 oz sweetened condensed milk
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on med-high speed until light and fluffy, about 2 mins. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a it, about an hour. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can also use a Cuisiapro Cupcake corer or an apple corer. http://www.surlatable.com/product/PRO-706044/Cuisipro-Cupcake-Corer Dark Chocolate Butter Frosting: 6 tbsp butter 3 - 4 cups powdered sugar 4 oz Nestle Dark Chocolate baking bar (melted and cooled) 2 tbsp milk To make the frosting, allow butter to stand at room temperature for 30 mins. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in the chocolate; 2 tbsp milk. Gradually beat in the additional powdered sugar. Beat in enough additional milk (1 to 2 tbsp) until frosting reaches the desired consistency. Makes about 2 1/4 cups of frosting.
Labels:
dessert
Chicken salsa soup
Chicken salsa soup
Caylee Miller
12oz chicken (canned is fine)
10oz can of chicken broth,
7oz can tomato paste,
1/2 jar pace picante (we're pansys so mild here lol.)
Combine all, heat and top with cheddar to taste. Delish!
Caylee Miller
12oz chicken (canned is fine)
10oz can of chicken broth,
7oz can tomato paste,
1/2 jar pace picante (we're pansys so mild here lol.)
Combine all, heat and top with cheddar to taste. Delish!
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