This is a recipe from the BYU magazine from a Cup Cake Wars winner.... Yum-O!
1 1/2 cups all-purpose flour
1 cup sugar
1 cup and 2 TBS dark chocolate cocoa
1 1/2 tsp baking soda
1 tsp salt
1/2 cup sour cream
3 eggs
3/4 cup ready-to-eat chocolate pudding
1/2 cup butter, melted
1 cup chocolate chips
Preheat oven to 350. Line 24 cupcake pan cups with liners. In a large bowl, mix the dry ingredients together with an electric mixer on low speed for 30 seconds until well combined. Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape the sides of the bowl and resume mixing on medium speed for an additional minute. Stop mixer and fold in chocolate chips. Fill the prepared liners with batter 3/4 full. Bake about 15 minutes.
Frosting:
8oz cream cheese, softened
1/4 cup butter, softened
1 cup white chocolate chips or 6oz white chocolate, melted
1 tsp vanilla
2 1/3 cups powdered sugar
To make frosting, beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla, mix for an additional minute. Add powdered sugar gradually, beating until light and fluffy after each addition. Spread frosting on the cupcakes.
Tuesday, August 28, 2012
Sushi Roll
Ingredients (Sushi Rice):
2 cups sushi or short grain rice (cooked)
2 TBS rice vinegar
2 TBS sugar
1 TBS kosher salt
1. Combine the rice vinegar, sugar, and salt in a small bowl and heat in the microwave on high for 30 seconds.
2. Transfer the cooked rice into a large mixing bowl and add the vinegar mixture.
3. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.
Ingredients (inside the rolls):
1 medium avocado, peeled, pitted, and sliced into 1/4 inch thick pieces
4 sheets nori (seaweed)
1/2 batch sushi rice
1/3 cup sesame seeds
1 small cucumber peeled, seeded, and cut into matchstick size pieces
4 crabsticks, torn into pieces
soy sauce for serving
Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado, and crab in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Repeat until all of the rice has been used. Cute each roll into 6 pieces.
2 cups sushi or short grain rice (cooked)
2 TBS rice vinegar
2 TBS sugar
1 TBS kosher salt
1. Combine the rice vinegar, sugar, and salt in a small bowl and heat in the microwave on high for 30 seconds.
2. Transfer the cooked rice into a large mixing bowl and add the vinegar mixture.
3. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.
Ingredients (inside the rolls):
1 medium avocado, peeled, pitted, and sliced into 1/4 inch thick pieces
4 sheets nori (seaweed)
1/2 batch sushi rice
1/3 cup sesame seeds
1 small cucumber peeled, seeded, and cut into matchstick size pieces
4 crabsticks, torn into pieces
soy sauce for serving
Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado, and crab in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Repeat until all of the rice has been used. Cute each roll into 6 pieces.
Makeover "real man quiche"
(from taste of home magazine) I haven't tried this, but I am going to soon!
1 pkg refrigerated pie pastry
8 bacon strips
2 large onions, chopped
8 egg whites
4 eggs
3 cups skim milk
3 cups shredded mozzarella cheese
1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped sun-dried tomatoes (not packed in oil)
2 TBS cornstarch
1 tsp dried basil
1/2 tsp pepper
1. On a lightly floured surface, unroll pastries. Transfer to two 9 inch pie plates. Trim pastry to 1/2 inch beyond edge of plate and flute edges.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain skillet. In the same skillet cook and stir onions over medium heat until tender.
3. In a large bowl, whisk the egg whites, egg, milk, cheese, spinach, onions, tomatoes, cornstarch, basil and pepper. Divide between pastries. Sprinkle with bacon.
4. Bake at 375 for 35-40 min and let stand 10 min before cutting
(1 piece equals 248 calories and 13g protein)
1 pkg refrigerated pie pastry
8 bacon strips
2 large onions, chopped
8 egg whites
4 eggs
3 cups skim milk
3 cups shredded mozzarella cheese
1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped sun-dried tomatoes (not packed in oil)
2 TBS cornstarch
1 tsp dried basil
1/2 tsp pepper
1. On a lightly floured surface, unroll pastries. Transfer to two 9 inch pie plates. Trim pastry to 1/2 inch beyond edge of plate and flute edges.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain skillet. In the same skillet cook and stir onions over medium heat until tender.
3. In a large bowl, whisk the egg whites, egg, milk, cheese, spinach, onions, tomatoes, cornstarch, basil and pepper. Divide between pastries. Sprinkle with bacon.
4. Bake at 375 for 35-40 min and let stand 10 min before cutting
(1 piece equals 248 calories and 13g protein)
"better for you pancakes"
(This is from taste of home magazine)
1 cup flour
1 cup whole wheat flour
2 TBS sugar
2 tsp baking powder
1 tsp baking soda
2 egg whites
1 egg
2 cups buttermilk
2 TBS oil
In a large bowl, combine the first 5 ingredients. Combine the egg whites, egg, buttermilk, and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles just form on top; cook until second side is brown. Serve with berries if desired.
Lasagna Roll-Ups
We love this recipe and it freezes really well... enjoy!
Sauce:
1 TBS oil
1 onion, chopped
1 clove garlic, minced
2 (16oz) Italian Style stewed tomatoes
1 (6oz) tomato paste
2/3 cups water
3 TBS parsley
1 TBS sugar
1 tsp salt
1 tsp oregano
1/4 tsp pepper
Filling:
1 (15oz) Ricotta cheese (part skim)
2 cups mozzarella cheese
1/2 cup Parmesan cheese
2 eggs
8-10 lasagna noodles cooked to al dente.
For the sauce, saute onion and garlic in the oil in a deep skillet. Add stewed tomatoes (I chop them up a bit), tomato paste, and water. Add seasonings.
In a separate bowl, combine ricotta, mozzarella, parmesan and eggs.
To prepare: cute lasagna noodles in half so they are not so long (horizontal). Place a spoonful of the cheese mixture near the end of the halved noodles and roll it up. Place the rolls in a 9x13 dish that has a little sauce in the bottom. Once all the rollas are finished, cover with the rest of the sauce and additional mozzarella.
Cook 350 degrees for 25 minutes.
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