EASTER EGG CAKE
1 (18 to 19 oz) box cake mix, any flavor (including ingredients to make cake)
2 cups icing -- you'll want to ...make various colors and have fun and "create".
Preheat oven to 350. Grease and flour Classic Batter Bowl, or spray with non-stick vegetable spray. Prepare cake mix according to package directions, pour batter into prepared Batter Bowl, and bake 50 to 60 minutes, or until Cake Tester inserted in center of cake comes out clean. Cool cake in Bowl on Non-Stick Cooling Rack 15 minutes, then invert bowl on rack and leave in place 3 to 4 hours for cake to release from bowl. Cool thoroughly before decorating.
To assemble: With Serrated Bread Knife, trim wide end of cake to make a flat surface for cake to rest on. Turn cake over to rest on flat bottom and slice in half vertically from narrow end at top to wide end at bottom. Arrange the halves on coconut with the two bottom surfaces pressed together; the two narrow ends will form the egg.
Decorate with your favorite icings, candies and sprinkles.
Makes 12 to 15 servings.
Same concept when it is football season - I'll bake a cake, and then turn it out onto the stackable cooling rack. Once cool, I'll split the cake down the middle and put the two ends together to form a football. A little brown icing - and white icing laces....laid in a bed of green coconut and we've got our football.
Spread with chocolate icing. Fill Easy Accent Decorator with vanilla icing and pipe "lacing" up center of football.
29 de febrero de 2016
28 de febrero de 2016
Pink Velvet Cupcakes
1 1/2 cups flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1/4 cup sugar
1/4 cup brown sugar
2-3 drops pink food coloring
2 eggs, room temperature
2 tsp vanilla
1/2 cup low fat buttermilk, room temperature
Whipped Cream Cheese Frosting
6 oz reduced fat cream cheese, softened
1/4 cup butter, room temperature
3-4 cups powder sugar
2 tsp vanilla
2 tbsp fat free half & half
2-3 drops pink food coloring (optional)
Seasonal sprinkles (optional)
To make cupcakes
Preheat oven to 350
Line a muffin tin with cupcake liners or spray with nonstick spray, set aside
In a medium bowl whisk together flour, baking powder, baking soda & salt, set aside.
In the bowl of a stand mixer cream together butter and sugars until light and airy, about 3-4 minutes
Add in food coloring, I started with 2 drops, until just mixed in
Add in 1 egg at a time, mixing until just combined, scraping the bowl as needed
Add in vanilla.
Alternating with flour and buttermilk slowly add in each in 3 parts each, mixing until just combined and scraping down the sides as needed
Add in more food coloring as needed to reach desired color
Using a large ice cream scoop divide batter into prepared muffin tin
Bake for 13-15 minutes, or until cupcake tops spring back when touched in the middle
Remove from oven and let cool for 10 minutes in pan then remove cupcakes and let cool completely on wire rack before frosting.
For the frosting
In the bowl of a stand mixer with a whisk attachment whip cream cheese until smooth
Add in butter and whip until light and airy
Slowly add in powder sugar, in 1/2 cup intervals, whipping until smooth until adding additional powder sugar
Beat in vanilla.
Taste and add in more powder sugar until desired sweetness is reached
If you would like to make a colored frosting add in desired food coloring, starting with 1-2 drops adding more as needed
Once cupcakes are cooled place frosting into a piping bag or using a knife cover cupcakes
Sprinkle with preferred sprinkles
Serve & ENJOY!!
Store in the refrigerator if not using right away, but let come to room temperature before serving.
27 de febrero de 2016
1 1/2 - cup all-purpose flour
1 - cup Gold Medal white whole wheat flour
3 - tablespoons honey, divided
1 - pkg. (1/4 oz or 2 1/4 tsp) active dry yeast
1/2 - teaspoon salt
3/4 - cup warm water (120 to 130 degrees)
2 - tablespoon butter, melted + additional 1 tablespoon to brush on rolls
In a large bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons honey, yeast and salt.
1 3/4 - cups all purpose or whole wheat flour
1/2- cup sugar or applesauce
1/2 - cup brown sugar
2 - teaspoons baking powder
3/4 - teaspoon baking soda
1/2 - teaspoon salt
2 - teaspoons pumpkin pie spice
3/4 - cup plain or Greek yogurt
4 - tablespoons unsalted butter, melted
1/2 - teaspoon vanilla extract
1 - large egg
1/4 - cup milk
2 - cups peeled, shredded carrots or
3/4 - cup pureed carrots
1/2 - cup raisins, optional
Preheat oven to 375. Line 12 cups of a standard muffin tin with paper liners; set aside. If not using muffin liners spray each muffin tin with baking spray.
from Mommy's Kitchen
12 - large eggs
1/4 - cup mayonnaise
1 1/2 - tablespoons sweet pickle relish
1 - teaspoon yellow mustard
salt & pepper to taste
paprika for garnish
from Mommy's Kitchen
2 - large eggs
1/2 - cup vegetable, canola or coconut oil
1/2 - cup unsweetened applesauce or homemade
1 - teaspoon vanilla extract
1 - cup light brown sugar
2 - cups shredded or pureed zucchini squash
2 - cups all purpose flour or half whole wheat flour
1 - tsp salt
1 - tsp soda
1/2 teaspoon baking powder
3 - teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped nuts, optional
Easy Grilled Fish Tacos
from Mommy's Kitchen
1 – lb fresh tilapia, cod, flounder, haddock, or mahi mahi fillets
2 – medium limes, halved
1 – clove garlic, minced
dash of cumin
1/8 - 1/4 – teaspoon smoked paprika
2 – tablespoons canola or vegetable oil
kosher salt and pepper to taste
¼ - cup cilantro, coarsely chopped
1 - bag tri - color coleslaw
1 - container marketside mild pico de gallo or homemade
queso fresco cheese
8 - corn tortillas
1. Cut the fish fillets in equal size pieces (so they cook evenly). Lay the fish into an 8 x 8 baking dish, and squeeze half a lime over the fish.
2. Add garlic, cumin, smoked paprika, and one tablespoon oil. Season with salt and pepper and turn the fish to evenly coat each piece. Cover and refrigerate to marinade for at least 15 minutes.
3. Combine the coleslaw and the cilantro in a medium size bowl. Squeeze a lime half over the coleslaw and add remaining one tablespoon of oil. Toss, add salt and pepper to taste, and set aside.
4. Warm the tortillas by heating a medium size pan or grill pan over medium high heat. Heat tortillas one at a time, flipping to warm both sides. Continue with remaining tortillas. Wrap warm tortillas in a clean cloth or use a tortilla warmer. Set aside while you cook the fish.
5. Brush the grates of an indoor grill pan with oil and heat over medium high heat until hot. Remove the fish from the marinade and place on the grill pan.
6. Cook without moving until the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer fish to a serving platter.
To serve cut the fish into pieces, place into a warm corn tortilla. Serve with pico de gallo, seasoned coleslaw, additional lime juice, avocado slices, and queso fresco cheese.
inspired by Chowhound Fish Tacos
photos and recipe created for Walmart and Food.com
the ultimate cinnamon roll
Prep Time: 5 minutes
Total Time: 15 minutes
– 1 cup refried beans
– 4 – 6-inch flour tortillas
– ⅓ cup red enchilada sauce
– 1 medium tomato, diced
– ⅔ cup shredded cheddar cheese blend
– 2 green onions, chopped
– Cooking spray
Yum! We can’t wait to bite into this one. What do you think? Which other Mexican and Italian dishes would you like to see come together?
Gluten Free Chocolate Brownies
by Megan at Apple C
15 oz can Garbanzo Beans (chickpeas)
2 TBS Tahini paste (or you can use Peanut Butter)
3/4 cup packed brown sugar
4 whole eggs
1 tsp baking powder
1 2/3 cups chocolate chips, melted
1 tsp vanilla extract
1 tsp almond extract
1 tsp ginger
1/2 tsp ground cloves
Preheat oven to 350 F. Place all the ingredients in food processor and puree until really, smooth. Make sure the mix is smooth otherwise you will have little pcs. of garbonzos in the brownie. Pour into oiled 8″ or 9″ baking/cake pan, and bake for about 45 minutes.
Approximate Nutrition: 280 cals. 8 g fat. 11 g protein. 40g carbohydrates. 8g fiber. 50 mg cholesterol. 40 mg sodium.
TURTLE CHEESECAKE BALL
8 oz softened cream cheese
1/4 cup butter (room temperature)
1/2 tsp of vanilla extract
1-1/2 tablespoons brown sugar
1/3 cup icing sugar (powdered sugar)
1/2 cup chopped pecans
1/2 cup mini semisweet choc chips
1/2 pk dry vanilla pudding mix
1/2 cup caramel topping plus little more for drizzling
1.Cream soften cream cheese & butter.
2.Add caramel topping and beat well.
3.Cream in brown sugar & icing sugar.
4.Add vanilla & dry pudding mix.
5.Fold in choc chips & pecans.
6.Pat into a ball and refrigerate for one hour.
7.Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.
26 de febrero de 2016
CALDO DE CAMARONES
Cocer los camarones, con sal, ajo, cebolla, chile verde y apio, pelarlos y apartarlos, reservar su jugo cocido.
Guisar un poco de verdura (tomate, cebolla y chile, zanahoria, ejotes y poco cilantro) en una cucharada de aceite de oliva.
Poner la verdura guisada en el caldo donde se cocieron los camarones, más un poco de puré de tomate o tomate fresco cocido, licuado y sazonado.
Añadir una cucharada de consomé de camarón.
Ya que está cocida la verdura pero “crujiente” colocas los camarones y que hierva todo junto unos 3 minutos solamente.
Se puede servir con sopa de arroz, galletas, totopos, tortillas de maíz recién hechas, salsas y tiras de aguacate.
“COCINAR ES CREAR”
ENSALADA DE CAMARÓN
Ésta ensalada es como las de la abuela, solo lleva papitas, zanahoria,apio, lechuga y mayonesa.
Se cuecen los camarones y se pican o cortan en dos tres pedazos, se reservan.
Por otra parte, se corta en cubitos zanahoria y papa, lechuga finamente picada y apio tmb, una vez cocidas se sazonan con poca sal y pimenta. Yo agrego polvo de ajo y cebolla.
Una vez listas las verduras, se unifica todo, se revuelve con cuidado añadiendo un poco de mayonesa, igual se sugiere un poco de jalapeño en rajas curtidas en trocitos para saborizar.
Una vez lista, se puede servir en hojas de lechuga, con rebanadas de tomate y aguacate, acompañada de galletas, totopos o tortillas de maíz.
"COCINAR ES CREAR"
This salad is like Grandma's, with only potato, carrot, celery, lettuce, tomato and mayonnaise.
The shrimps are cooked and chopped or cut into two or three pieces.
Dice the carrots and potatoes, and chop the celery and cook with a little salt and pepper. Add garlic powder and onion.
Once the vegetables are ready, add a little shredded lettuce and a little mayonnaise and stir gently.
As suggested you may add some sliced jalapeno chopped finely to add flavor.
Once ready, it can be served on lettuce leaves with tomato slices and avocado, accompanied by crackers, chips or corn tortillas.
"COOKING IS TO CREATE"
Grilled Sweet Potatoes with Brown Sugar Butter Glaze
3 sweet potatoes, skinned and cut into 1/2 inch coins
3/4 cup of brown sugar
1/2 cup butter
1/2 tsp cinnamon
1/2 tsp vanilla
Olive oil, for brushing on sweet potatoes
Melt brown sugar and butter in a microwave safe bowl for about 45 seconds, or until melted. Add cinnamon and vanilla. Set aside and be ready to use as soon as sweet potatoes are done.
Brush some olive oil on the sweet potatoes before grilling. Grill on direct heat for five minutes on each side. Once they are grilled, set aside. While sweet potatoes are still hot, drizzle butter/brown sugar mixture over the potatoes. Serve immediately.
FLAN CON QUESO PHILADELPHIA
1/2 litro de leche
12 cucharadas de azúcar
250 gr. de queso Philadelphia
Para el caramelo:
5 cucharadas de azúcar con dos cucharadas de agua
Hacer el caramelo poniendo el azúcar junto con el agua en una cazuela y dejarlo calentar hasta que la mezcla adquiera el color del ámbar. Una vez hecho se saca del fuego y se vierte en el molde donde se vaya a cocer el flan.
Se pasan los huevos, la leche, el azúcar y el queso por la batidora.
Se vierte el líquido en el molde una vez que el caramelo se haya endurecido.
Se pone al horno al baño maría durante más o menos 1 hora.
Se enfría bien en la nevera unas 4 horas.
Se saca del molde pasando un cuchillo alrededor de las paredes del molde y dándole la vuelta sobre una fuente de servir.
500 ml milk
12 tbsp sugar
250 gr Philadelphia cheese
5 tbsp sugar and 2 tbsp water
Add sugar and water in a saucepan to make caramel. Let it boil until sauce becomes amber in colour. Pour in cake tin or if making individual desserts, into those containers.
Add eggs, milk, sugar and cheese to the blender and mix well.
Add liquid to cake tin once the caramel has hardened.
Cook in oven for about 1 hour at about 180C.
Remove from oven and cool in fridge for about 4 hours.
Remove from tin individual containers to serve.
Broccoli-and-Cheddar Mini Quiches
2 cups broccoli florets
1 cup milk (do not use skim)
1 cup heavy cream
2 large eggs plus 2 large egg yolks
1 cup grated Cheddar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Preheat oven to 350°F and line a large rimmed baking sheet with foil.
Grease 8 cups in a 12-cup muffin tin and set aside.
Pour 1 inch of water into a large saucepan and put in a steamer basket.
Place broccoli in steamer basket, cover pot, turn heat to high and let cook until broccoli is just tender, 5 to 6 minutes.
Let broccoli cool slightly, then chop into small pieces.
In a medium bowl, whisk together milk, cream, eggs and egg yolks.
Stir in cheese, salt, pepper and nutmeg.
Add chopped broccoli.
Put muffin tin on baking sheet, then ladle egg mixture into prepared muffin cups, filling each cup.
Bake until lightly browned and no longer jiggly in center, about 25 minutes.
Let cool slightly, then run a knife around each quiche.
Put a clean baking sheet on top of muffin pan and invert to unmold quiches.
Serve warm or at room temperature.
BLANCMANGE - ANOTHER RECIPE
4 cups milk.
1 tender coconut shelled.
280 g of sugar.
2 sticks cinnamon.
3 teaspoons of cornstarch.
Ground Cinnamon to taste.
Way to prepare:
1. Heat two cups of milk with sugar and cinnamon sticks.
2. Blend the coconut with a cup of milk until smooth and pour into the previously made mixture.
3. Pour in the cornstarch and dissolve in the remaining milk and do not stop stirring mixture.
4. Bring to a boil for six minutes until it turns into a gelatinous consistency.
5. Pour hot in bowls and sprinkle ground cinnamon on top, refrigerate 10 minutes then enjoy.
BLANCMANGE (MAJA BLANCO)
2 liters of milk ... you can use coconut milk
1/4 (300 gr) in kg. sugar
2 cinnamon sticks
75 gr. Flour
50 gr. cornstarch
1 In a heavy-bottomed pot, it can be a pressure cooker, place milk and cinnamon sticks.
2 When it begins to boil remove 1/2 liter of the milk and cool. You can help to cool it by placing it on top of some ice.
3 In a blender place the cooled milk and cornstarch and flour and liquefy.
4 Boil the milk that was left in the pot once more and add the blended milk.
5 Stir mixture until you can see the bottom of the pot.
6 Pour into a plate or platter made of clay.
7 Once cooled sprinkle cinnamon powder on top and with a napkin pat it on.
8 Place on table with squared pieces cut out so it can be easily served.
2 litros de leche... puedes usar leche de coco
1/4 (300 gr) de kg. azúcar
2 rajas de canela
75 gr. de harina
50 gr. de maicena
1 En una olla de fondo grueso, puede ser la olla expres, colocar la leche y las rajas de canela.
2 Cuando comienza a hervir sacar 1/2 litro de la leche y dejar enfriar a parte, podemos ayudarnos colocando el 1/2 litro sobre una base de hielos.
3 En la licuadora colocamos la leche que ya enfrió con la maicena y el harina, licuamos.
4 Hervimos de nuevo la leche que quedó en la olla y agregamos lo licuado.
5 Movemos con pala hasta ver el fondo de la olla.
6 Se vierte sobre un platón de barro o cualquier platón que tengas.
7 Ya que enfría se espolvorea canela en polvo y con una servilleta se "unta".
8 Se presenta a la mesa con los cuadros marcados para tomar cada porción.
Belizean Conch Fritters ANOTHER RECIPE
2 cups ground conch (or chopped small for texture)
1 1/2 cups Flour
1 1/2 tsp Baking Powder
1/2 cup coconut milk
1 small onion finely chopped
1 bunch cilantro finely chopped
2 garlic cloves finely chopped
1 med sweet pepper finely chopped
1 cup chopped pineapple (Pineapples aren't normally added to these fritters this is something I do and it's AHMAZING!!)
2 tbsp Ketchup
1 tsp Salt, Ground Black Pepper, Jerk Seasoning
Coconut Oil / Vegetable Oil for frying
1. Clean Conch by peeling off the brown and yellow skin. Chop into small cubes and place into a bowl of water and pure lime juice and rinse it.
2. In a bowl combine chopped onions, green peppers, garlic,cilantro, pineapple, conch and milk.
3. Sift Dry ingredients (baking powder, flour, salt, pepper, jerk seasoning) together and add to the conch mixture. Stir until you have a firm batter. If your batter is too watery just add more flour until you've reached your desired consistency.
4. Heat coconut oil and place a spoon of batter in the hot oil until golden brown. You'll have to flip these over just so you know. Then take them out and place on a tray with paper towel to soak up the oil.
After you've fried all your fritters, about 15 - 20, place them into your plate with a bowl of Chipotle Mayo Dip and enjoy. If you burn the tip of your tongue, then you're eating it right.
Chipotle Mayo Dipping Sauce
1 small-med can Chipotle Peppers
2 cups mayonnaise
1/4 cup Pure Lime juice
2 Garlic Cloves
1/4 cup cilantro
1. Place all ingredients in a blender or food processor and blend. Pour out into a jar and place in refridge. Enjoy.
Belizean Conch Fritters
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Serving Size: 6-8 people
1 1/2 pounds of Belizean conch
1 sweet pepper (medium size)
1 onion (medium size)
1 1/4 cup of flour
1 1/2 cup of water
5 leaves of herb (culantro, cilantro, basil, etc…)
1 celery stalk
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 of Habanero chili pepper (optional)
two mixing bowls
large mixing spoon
large cast iron skillet
PREPARATION & METHOD:
Clean Conch and cut into 1? pieces
Clean deseed and chop Sweet Pepper into small pieces
Peel, clean and cut onion into 8 pieces
Chop celery into 4 pieces
Chop up herb
Place all of the above in a mixing bowl. Spoon 1/3 of the ingredients into a Blender followed by 1/3 cup of water and blend on ‘chop’ for 6-10 seconds. Pour into a new mixing bowl and continue process until all the ingredients has been blended
Stir in flour
Add salt & pepper (mixture consistency should be like a cake batter; if you need more water just add a small amount
Pour oil in frying pan and heat the oil in frying pan (medium heat): make sure oil is sizzling to get the desired results (if you like, you can begin to heat oil around step 6)
Spoon 1 pot spoon size of mixture into frying pan (cook 4 -5 at a time); turn over only when ends are golden brown and the fritter is somewhat cooked; continue cooking on the other side until entire fritter is golden-dark brown
Drain on a paper towel placed on a large serving plate
Repeat cooking process until entire batter is finished
This appetizer can be eaten with dipping sauce or alone. Enjoy!
25 de febrero de 2016
Bacon-Wrapped Chili Shrimp
1 stick (8 tablespoons) butter
1 tablespoon chili powder
2 1/2 pounds peeled and deveined raw jumbo shrimp (U12 size)
1 pound thin bacon, slices cut in half
3 green onions, sliced
Melt the butter with the chili powder in a small pan, stirring to combine. Divide the chili butter between 2 separate bowls.
Wrap each shrimp in a half piece of bacon and skewer with a small skewer or large toothpick. Arrange the shrimp on the wire rack and brush with half of the chili butter (1 of the bowls).
Bake until the bacon is cooked, 5 to 10 minutes. With a clean brush, brush on more chili butter from the second bowl. Serve on a big platter and sprinkle with sliced green onions.
These can be taken out of the oven up to 1 hour before serving and kept warm. Brush on the second portion of chili butter right before serving.
This chimichurri shrimp recipe is full of delicious fresh flavors, and ready to go in about 10 minutes!
1 pound jumbo (or large) shrimp, peeled and de-veined
1/2 cup* chimichurri sauce
Yields 1 - 2cups
1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
1/2 cup diced red onion
3 Tablespoons fresh oregano, tightly packed (optional)
3 cloves of garlic, peeled
2 Tablespoons fresh lemon or lime juice
2 Tablespoons red wine vinegar
¼ tsp sea salt
¼ tsp freshly-ground black pepper
¼ tsp red pepper flakes, or more, to taste
½ cup good-quality olive oil
1 pound Florida shrimp, peeled and deveined
3 Florida bell peppers, assorted colors, sliced
1 large onion, sliced
1 tablespoon toasted sesame seeds
1 tablespoon Florida honey
1 cup Florida orange juice
1/4 cup cornstarch
1/4 cup low-sodium soy sauce
oil for cooking
sea salt and fresh ground pepper to taste
Lightly coat the shrimp with the cornstarch.
Preheat a large sauté pan over medium-high heat.
Add 1 tablespoon of olive oil to the preheated sauté pan.
Carefully add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.
Remove the shrimp from the pan and add the peppers and onions.
Cook the peppers for 4 minutes.
Add the honey, orange juice and soy sauce to the pan.
Turn the heat up slightly.
Bring the liquid ingredients up to a boil.
Turn the heat back down to medium-high and add the shrimp back to the sauté pan.
The sauce should thicken and the shrimp will be cooked after 3 minutes.
Serve over brown rice.
Garnish with sesame seeds.
Serving Size: 4 Preparation Time: 0:15
2 tablespoons canola oil
4 cups leftover white rice, or cooked rice that has completely cooled
1 pound shrimp, large, peeled and deveined, cut in 1/2″ dice
1/4 cup soy sauce
1 tablespoon roasted sesame oil
1 cup peas, frozen
2 tablespoons brown sugar
sliced scallions for garnish
1. Preheat a large nonstick pan on medium high heat with 2 tablespoons canola oil. Add the rice and press down to make a large patty. Let cook untouched for 5 minutes. Toss the rice in the pan to turn it over. Pat it down and let it cook another 5 minutes. Repeat this procedure one more time.
2. Add shrimp to the rice mixture and stir into the rice. Continue to cook for about 3 minutes, or until shrimp are almost cooked through.
3. Add peas into the rice and stir with a wooden spoon. In a small bowl mix together the soy sauce, sesame oil and brown sugar to dissolve the sugar. Pour the mixture into the rice. Toss with a spoon until the color from the sauce is evenly distributed.
4. Plate and garnish with scallion greens.
Easy and Healthy Shrimp Scampi