Chocolate-Strawberry Shortcake
Kraft
prep time
35 min
total time
1 hr 17 min
makes
12 servings
What You Need!
1-1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup granulated sugar
1/3 cup cold butter, cut up
1/2 cup milk
1/2 cup buttermilk
2 squares BAKER'S Unsweetened Chocolate, melted
2 Tbsp. granulated sugar
1 Tbsp. brown sugar
2 squares BAKER'S Semi-Sweet Chocolate
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 cups quartered fresh strawberries
Make It!
HEAT oven to 400°F.
MIX first 4 ingredients in large bowl. Stir in 1/2 cup granulated sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add next 3 ingredients; mix well. Pour into 2 greased and floured 9-inch round pans. Mix 2 Tbsp. granulated sugar and the brown sugar; sprinkle over batter.
BAKE 12 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
MELT semi-sweet chocolate as directed on package. Place one cake layer on plate; top with half each of COOL WHIP and berries. Cover with second cake layer. Top with remaining COOL WHIP and berries; drizzle with semi-sweet chocolate.
Kraft Kitchens Tips
Substitute
If you don't have buttermilk, use this easy substitution. Add 1-1/2 tsp. white vinegar or lemon juice to measuring cup. Add enough milk to measure 1/2 cup. Let stand 5 min
Substitute
Prepare using COOL WHIP LITE Whipped Topping.
nutritional information
per serving
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.
Thursday, June 17, 2010
Wednesday, June 16, 2010
One-Bowl Chocolate Cupcakes
One-Bowl Chocolate Cupcakes
Martha Stewart
Ingredients
Makes 18 to 24.
* 3/4 cup unsweetened cocoa powder
* 1 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 2 large eggs
* 3/4 cup warm water
* 3/4 cup buttermilk
* 3 tablespoons safflower oil
* 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Martha Stewart
Ingredients
Makes 18 to 24.
* 3/4 cup unsweetened cocoa powder
* 1 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 2 large eggs
* 3/4 cup warm water
* 3/4 cup buttermilk
* 3 tablespoons safflower oil
* 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Chocolate Frosting
Chocolate Frosting
Martha Stewart
Ingredients
* 4 1/2 cups confectioners' sugar
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/4 teaspoon salt
* 12 ounces cream cheese, room temperature
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 18 ounces bittersweet chocolate, melted
* 1 1/2 cups sour cream
Directions
1. Sift sugar, cocoa powder, and salt into a large bowl. Put cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture; mix until combined, 1 to 2 minutes. Mix in chocolate and sour cream. Use immediately.
Martha Stewart
Ingredients
* 4 1/2 cups confectioners' sugar
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/4 teaspoon salt
* 12 ounces cream cheese, room temperature
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 18 ounces bittersweet chocolate, melted
* 1 1/2 cups sour cream
Directions
1. Sift sugar, cocoa powder, and salt into a large bowl. Put cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture; mix until combined, 1 to 2 minutes. Mix in chocolate and sour cream. Use immediately.
Thursday, April 29, 2010
Baked Rhubarb
Baked Rhubarb
Martha Stewart
Prepare baked rhubarb using this simple recipe from "Martha Stewart's Quick Cook Menus" for a tasty seasonal dessert. Stalks can be found at farmers' markets and grocery stores from late winter to early spring with a peak season from April to June.
Ingredients
Serves 4.
* 2 tablespoons (1/4 stick) unsalted butter, cut in pieces, plus more for baking dish
* 8 cups fresh rhubarb, chopped in 1-inch pieces
* 3/4 cup Vanilla Sugar
* 1/4 cup heavy cream
* Creme fraiche, for serving
Directions
1. Butter a 10 1/2-inch shallow, round baking dish. Add rhubarb to baking dish and sprinkle with 1/2 cup vanilla sugar; let stand 30 minutes.
2. Preheat oven to 375 degrees.
3. Sprinkle remaining sugar over rhubarb and dot with butter; transfer to oven and bake until rhubarb is almost tender, about 20 minutes.
4. Pour cream around rhubarb and continue to bake 5 minutes more. Serve warm with creme fraiche.
Martha Stewart
Prepare baked rhubarb using this simple recipe from "Martha Stewart's Quick Cook Menus" for a tasty seasonal dessert. Stalks can be found at farmers' markets and grocery stores from late winter to early spring with a peak season from April to June.
Ingredients
Serves 4.
* 2 tablespoons (1/4 stick) unsalted butter, cut in pieces, plus more for baking dish
* 8 cups fresh rhubarb, chopped in 1-inch pieces
* 3/4 cup Vanilla Sugar
* 1/4 cup heavy cream
* Creme fraiche, for serving
Directions
1. Butter a 10 1/2-inch shallow, round baking dish. Add rhubarb to baking dish and sprinkle with 1/2 cup vanilla sugar; let stand 30 minutes.
2. Preheat oven to 375 degrees.
3. Sprinkle remaining sugar over rhubarb and dot with butter; transfer to oven and bake until rhubarb is almost tender, about 20 minutes.
4. Pour cream around rhubarb and continue to bake 5 minutes more. Serve warm with creme fraiche.
Rhubarb Upside-Down Cake
Rhubarb Upside-Down Cake
Martha Stewart
Prep: 25 minutes Total: 2 hours 15 minutes
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Ingredients
Makes one 9-inch cake; Serves 10.
* FOR THE TOPPING
* 4 tablespoons unsalted butter, melted
* 1/2 cup all-purpose flour
* 1/4 cup sugar
* Coarse salt
* FOR THE CAKE
* 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
* 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
* 1 3/4 cups sugar
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* Coarse salt
* 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
* 2 large eggs
* 1 cup sour cream
Directions
1. Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
2. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
3. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
4. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
Martha Stewart
Prep: 25 minutes Total: 2 hours 15 minutes
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Ingredients
Makes one 9-inch cake; Serves 10.
* FOR THE TOPPING
* 4 tablespoons unsalted butter, melted
* 1/2 cup all-purpose flour
* 1/4 cup sugar
* Coarse salt
* FOR THE CAKE
* 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
* 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
* 1 3/4 cups sugar
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* Coarse salt
* 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
* 2 large eggs
* 1 cup sour cream
Directions
1. Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
2. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
3. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
4. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
Tuesday, April 27, 2010
Paula Deen's Hash Brown Casserole
Paula Deen's Hash Brown Casserole
Recipe created by Paula Deen
Oprah.com
Servings: Serves 6–8
Ingredients:
Paula Deen's Hash Brown Casserole
* 3 Tbsp. butter
* 1 small yellow onion , chopped
* 4 cups frozen shredded hash browns
* 1 pound bulk sausage , mild, hot or sage
* 2 1/4 cups whole milk
* 8 large eggs
* 1 tsp. salt
* 1/4 tsp. black pepper
* 1/4 tsp. freshly ground nutmeg
* 2 Tbsp. Dijon mustard
* 8 cups cubed French or Italian bread , crusts removed
* 2 cups (1/2 pound) grated cheddar cheese
* 2 cups (1/2 pound) freshly grated Parmesan
Directions
Preheat the oven to 350°.
Spray a deep 13" x 9" casserole dish with vegetable oil cooking spray.
Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.
In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, and briskly stir to blend.
To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon, distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the cheddar*.
Bake the casserole uncovered for 45 to 50 minutes, until puffed and golden brown.
*Cook's note: Save a few tablespoons of cheddar for the last 10 minutes of baking, when you can add a fresh topping of melted cheddar.
Recipe created by Paula Deen
Oprah.com
Servings: Serves 6–8
Ingredients:
Paula Deen's Hash Brown Casserole
* 3 Tbsp. butter
* 1 small yellow onion , chopped
* 4 cups frozen shredded hash browns
* 1 pound bulk sausage , mild, hot or sage
* 2 1/4 cups whole milk
* 8 large eggs
* 1 tsp. salt
* 1/4 tsp. black pepper
* 1/4 tsp. freshly ground nutmeg
* 2 Tbsp. Dijon mustard
* 8 cups cubed French or Italian bread , crusts removed
* 2 cups (1/2 pound) grated cheddar cheese
* 2 cups (1/2 pound) freshly grated Parmesan
Directions
Preheat the oven to 350°.
Spray a deep 13" x 9" casserole dish with vegetable oil cooking spray.
Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.
In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, and briskly stir to blend.
To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon, distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the cheddar*.
Bake the casserole uncovered for 45 to 50 minutes, until puffed and golden brown.
*Cook's note: Save a few tablespoons of cheddar for the last 10 minutes of baking, when you can add a fresh topping of melted cheddar.
Wednesday, February 10, 2010
Rhubarb Pie
Rhubarb Pie
Martha Stewart
Prep: 30 minutes Total: 6 hours
Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.
Ingredients
Serves 10.
* Pie Dough, or your favorite prepared crust (and skip steps 1 and 2)
* All-purpose flour, for dusting
* 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
* 1 cup sugar
* 2 tablespoons cornstarch
* Pinch of salt
* Crumble Topping
Directions
1. Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
2. Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
3. Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
4. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.
Martha Stewart
Prep: 30 minutes Total: 6 hours
Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.
Ingredients
Serves 10.
* Pie Dough, or your favorite prepared crust (and skip steps 1 and 2)
* All-purpose flour, for dusting
* 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
* 1 cup sugar
* 2 tablespoons cornstarch
* Pinch of salt
* Crumble Topping
Directions
1. Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
2. Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
3. Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
4. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.
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