Monday, August 22, 2011
Tuesday, August 9, 2011
Monday, August 8, 2011
Thursday, August 4, 2011
Today I experimented a little bit with brownie mix. I'd seen this recipe used on cake (www.skinnytaste.com), and figured - why not brownies?
I am SO pleased with how these turned out, and will definitely be making them in the future!
1 box brownie mix (I used Ghiardelli)
10 oz. DIET POP (I used diet cheerwine, it gives the chocolate brownies a SLIGHT cherry taste - YUM!)
2 egg whites*
Follow baking instructions on brownie box depending on temperature and size of pan. I used a 9x9 pyrex and baked it for 45 minutes in a 325 degree oven.
*you could probably use only 1 egg white for a possibly less fluffy brownie. Mine is leaning towards cake....and I'm totally fine with that :)
1 tsp. baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 package 4-serving size vanilla instand pudding mix
1 tsp vanilla
2 cups semi-sweet chocolate chips (I used m&ms)
1. preheat oven to 375 degrees. Grease a cookie sheet; set aside. In a medium bowl, stir together flour and baking soda; set aside.
2. in a large mixing bowl, combine butter, brown sugar, granulated sugar, pudding mix, and vanilla. Beat with an electric mixer on medium speed until smooth and creamy. Beat in eggs. Gradually beat in flour mixture just until combined. Stir in chocolate chips.
3. Drop dough by rounded teaspoons about 2" apart onto prepared cookie sheet. Bake for 9 to 12 minutes or until edges are light brown. Transfer to wire rack; let cool. Makes about 50 cookies. (I made them bigger than a rounded teaspoonful - really who does that??- and got 36 cookies).
Wednesday, August 3, 2011
- 1 cup milk
- 1 egg, beaten
- 4 tablespoons melted butter
- 4 tablespoons water
- 1/2 (3.5 ounce) package instant vanilla pudding mix (I used a whole package)
- 4 cups bread flour
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons bread machine yeast
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
- 1 teaspoon milk
- 1 1/2 cups confectioners' sugar
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
- When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
- Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
- Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.