Monday, August 31, 2009

Day and Night Cookies

So Jeremiah and I tried something new.

That particular day, we were talking about how God created day and night and relating that to black and white.

He needed something to keep him occupied and he loves baking with me so I came up with this.

We took my mom's classic chocolate chip cookie recipe and mixed it up a little to make "Day and Night Cookies." I threw in a little bit of this and that I found in the cupboard. We were both quite pleased with the yummy results.

The "mix-in" proportions can be changed to suit your tastes - more Heath in my case!

Jeremiah had fun finding the black and white pieces as he ate the cookies. Hope you like them too!

Day and Night Cookies

1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/3 cup flour
1 tsp baking soda
1 tsp salt
1 cup mix-ins - here is my preference:
*1/4 cup semi-sweet chocolate chips
*1/4 cup white chocolate chips
*1/2 cup toffee baking bits (such as Heath)

Preheat oven to 350 degrees.

Cream sugars and shortening together. Add eggs and vanilla. Mix in the rest of the ingredients. Bake 12-15 minutes.

Tuesday, August 18, 2009

Blog Hop: Another Favortie Recipe

This is a repost of one of my favorite dessert recipes. Check out the blog hopping fun below!

My sister gave me this recipe and I fell in love. And now it is requested at special events all the time! It is very healthy and moist - a great combination for a cake! I usually make it as a 9x13 cake, but it works great for cupcakes as seen above. I made these for both boys' first birthdays.

And by the way, it is super easy and versatile. We have only done fruit flavors (strawberry, raspberry, peach) with a white cake mix, but you can use any kind of yogurt and cake mix combination. I might need to try chocolate next!

Yogurt Cake

Cake Ingredients:
1 box white or yellow cake mix
2 egg whites
1 cup water
8 oz. strawberry yogurt

Preheat oven to 375 degrees. Mix ingredients well (I use my stand mixer or a hand mixer). Pour into a greased cake pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool.

Frosting Ingredients:
4-8 oz. strawberry yogurt
1 8 oz. container of Cool Whip

Mix together yogurt and Cool Whip. Apply frosting to the cake once it has cooled. Top with sliced strawberries if desired.

Refrigerate and enjoy! Thanks sis!

MckLinky Blog Hop

Tuesday, August 4, 2009

Mom's BBQs: A Little Update

Sloppy joes. Taverns. Loose meat sandwiches.

We always called them BBQs.

And I'm a little picky about how they taste. So is my husband.

Needless to say I never made them because of this very reason.

Until last night.

I decided to use my mom's recipe which I have always loved. I only changed two things from that beloved recipe:

1. The amount of meat.
2. The type of meat.

My mom's recipe calls for 2 to 2.5 pounds of ground beef. I decided to give it a shot with 3 pounds ground turkey.


I did not take a bite until Stephen had because I really wanted to see his reaction. I was really nervous. Isn't that silly?!

He took a bite and...

"Mmmm...very good!"

And we have a winner, folks!!! (Yes, I am always this excited when I find a new food my husband really likes.)

He even asked for another one before the first one was even gone!

So it was a success for our family. Maybe it will be for you too!

Mom's Updated BBQs

3 pounds ground turkey
1 can tomato soup
2 Tbsp dried onion flakes (I actually used 1 Tbsp of Tastefully Simple's Onion Onion)
4 Tbsp ketchup
2 Tbsp yellow mustard
2 Tbsp vinegar
2 Tbsp brown sugar
Salt and pepper to taste

Brown the meat. Add remaining ingredients and bring to a boil. Turn down heat and simmer for 30 minutes, stirring occasionally to prevent sticking to the bottom. Serve on hamburger buns - or hot dog buns just to make the kids smile!

NOTE: This meat freezes well so don't be afraid to make a lot!

Monday, August 3, 2009

My Favorite Banana Bread

Banana bread. Always making it, but never with the same recipe! I seem to be constantly in search of the perfect banana bread recipe because the boys love it so much.

And now I've found it. I'm done looking. This is the one.

I should have figured it would come from this cookbook.

Only the most wonderful cookbook on the face of the earth I do believe. If you know of one better, send it to me because I need to see it. (I'll always take a new cookbook!) But you need to get this one.

I could write a whole post on how much I love America's Test Kitchen but I'll spare you for now and move on to the recipe.

The keys to this recipe are...
-VERY ripe bananas
-plain yogurt
-very gently mixed batter

And don't forget to save those overripe bananas in the freezer so you have them on hand when you want to make banana bread! Just peel them and stick them in a freezer bag. Set them out to thaw before you start baking and you're ready to go!

Give it a try - I think you'll enjoy it as much as the boys and I do!

ATK Banana Bread

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled
2 large eggs, beaten lightly
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 1/4 cups walnuts, toasted and chopped coarse (optional)

Adjust oven rack to lower middle position and heat oven to 350 degrees. Generously coat a 9 by 5 inch loaf pan with vegetable oil spray.

Whisk flour, sugar, baking soda, salt together in large bowl; set aside.

Whisk the mashed bananas, melted butter, eggs, yogurt and vanilla together in a separate bowl.

Gently fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. DO NOT OVER MIX!!! Scrape batter into prepared loaf pan and smooth the top.

Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.

Cool in pan for 10 minutes, then transfer to wire rack. Let cool for one hour.