We love fruit. It’s healthy and delicious. Since my hubby came home from the hospital, his tummy has been a bit picky, but fruit sounded good to him, so I made fruit salad – or as he calls it, fruit soup.
1 8-ounce container of Polar diced pineapple tidbits
1 8-ounce container of Polar diced peaches
1 8-ounce container of Polar diced pears
1 pint of fresh strawberries
One bunch of green grapes
Blueberries – they were out at the store, but I had some frozen in the freezer – I added them and by supper, they were “just right”
One banana (add at the last minute, so it doesn’t turn brown)
Chocolate chip cookie in a mug. I’ve tried the blueberry muffin in a mug and have actually tried to make this chocolate chip cookie in a mug before but it was an epic fail. It was so bad that I didn’t take pictures! Here’s the original recipe, from Kirsten at 366 Days of Pinterest.
I tried it again and adjusted the recipe a bit and it worked!
Here’s what went down….
1 tbsp. butter
1 tbsp. white sugar
1 tbsp. brown sugar
3 drops of vanilla
pinch of salt
1/4 cup all-purpose flour
2 tbsp. semi-sweet chocolate mini chips
You will need a fairly deep mug, just to prevent spills. Melt the butter in the mug. Add other ingredients and mix well. Microwave on HIGH for about 60 seconds. Then, tip the cookie out and enjoy!
You can’t win them all, right? I tried to make chocolate cake donuts and it didn’t work out very well. The other day I received “Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your Hole Day” by Jessica Segarra through the Vine Program at Amazon. I didn’t have a donut machine so I ordered a donut pan from Amazon and as soon as the pan came, I raced into the kitchen.
Here’s what went down:
1 1/3 cups flour”
1/2 cup cocoa powder
2 tsp. baking powder
1/4 tsp. salt
3/4 cup white sugar
3 tbsp. oil
1/4 cup sour cream
1 tsp. vanilla extract
1/2 cup milk
Preheat oven to 350 degrees F and spray donut pan.
In small bowl, sift together flour, cocoa, baking powder and salt.
In medium bowl, mix egg and sugar. Add oil, sour cream, vanilla and milk, mixing so that there are no lumps.
Add flour mixture to wet ingredients and mix well. My batter was pretty thick, just like cake batter, which is appropriate for cake donuts, right? Okay.
Fill pastry bag with batter, up to the fill line. There has to be some kind of trick to use a pastry bag. I haven’t figured it out yet.
I was careful, only filled it up to the line and used the small tip with the white plastic pieces that hold the tip in. My first mistake was using the SMALL tip. I should have used a bigger one. This tip is for writing and it didn’t fill the donut pan quickly. I had to squeeze and squeeze and got annoyed.
Finally I grabbed my other pastry bag and big tip and used that.
Bake for 8-10 minutes.
I popped them into the oven and crossed my fingers. Apparently I filled the donut pan too much, because they didn’t have holes when they were finished LOL
Well, let’s try it without as much batter in the pan!
I knew that this wasn’t going to be enough but I was running out of batter.
After 8 minutes, this is what came out:
They certainly LOOKED better than the first batch.
Extremely fat cake donuts and extremely skinny cake donuts.
Taste? Well, they are chocolatey. A bit dry, in my opinion. I ate one of each and size didn’t matter as far as that went. The recipe on page 34 of the book is what I used; it has a recipe for icing but I didn’t make icing. I was too depressed.
I’m going to try a different recipe soon and see what happens.
Live and learn!
Yum! Remember the cookbook that I purchased the other day? I used it today to make chocolate macarons. The cookbook is called Macarons & More and the recipe I used is on page 18. I didn’t change ANYTHING since baking is so EXACT. It was the first time I’ve tried anything so unique…
1 cup powdered sugar
2/3 cup almond flour
3 tbsp. unsweetened cocoa powder
3 egg whites, at room temperature
1/4 cup granulated sugar
Line cookie sheets with parchment paper. Combine powdered sugar, almond flour and cocoa in food processor.
Process into a fine powder and sift into bowl.
In separate bowl, beat egg whites on medium speed until they’re nice and foamy. Slowly add granulated sugar and beat at high speed for about three minutes until soft peaks form.
Scrape the sides of the bowl and make sure that all of the egg and sugar is blended.
Add half of the cocoa and flour mixture and blend with a spatula.
The cookbook stated that it would take about 12 strokes to accomplish this.
Continue blending and add the rest of the flour. Make sure you scrape under the mixture and blend it carefully.
Once the batter is mixed, test it: take a spoonful and put on a plate. The batter should have a small peak which plops back into the batter.
Scoop batter into bag with a No. 12 tip and make big dots, approximately 1″ in circumference and 2″ apart on parchment paper. The macarons have to rest: minimum of 15 minutes up to an hour, depending on how humid the weather is. I let mine rest for 20 minutes. To test, touch one. If it’s dry and doesn’t stick to your finger, they’re ready to bake.
Preheat oven to 375 degrees F.
Bake for FIVE minutes.
Lower oven to 325 degrees F.
Bake for 10-13 minutes, checking every 5 minutes. If the macarons start to brown too quickly, cover them lightly with foil. You can also lower the oven temperature a bit more or prop open the oven door. I propped my oven door a bit and mine baked in 10 minutes.
Allow macarons to cool completely on cookie sheet.
Once they are cooled, you can pipe or spread filling on one flat side of a macaron and top with another flat side of another macaron.
The cookbook suggested a chocolate ganache or chocolate hazelnut filling (Nutella) or seedless raspberry jam. I used seedless strawberry jam on a few (yum!) and then used chocolate frosting (sorry, not homemade!). I wonder how smooth peanut butter would be?
They’re delish! Crispy on the outside and chewy on the inside.
Tuesday night, Daniel wanted s’mores. We had the ingredients, so we went to work.
Chocolate candy bars (we used Hershey’s minis, leftover from Halloween)
Marshmallows (we used mini marshmallows)
Set oven to Broil, on High and move rack to second position.
Place crackers on cookie sheet, top with chocolate bar and marshmallows.
Pop into oven, directly under broiler and watch carefully.
How long they need to be under the broiler is up to you. Some people want their marshmallows almost burnt. Daniel decided that they needed to come out when the marshmallows were puffy and a bit brown.
Yum! Place the cookie sheet on cooling rack and top each s’more with another cracker. Smush together gently and enjoy!
If there are no chocolate bars in the house, you could also use chocolate frosting. It would melt faster than the chocolate bar, though, so you’d have to watch the s’mores closer.
This recipe comes from Allrecipes. I’ve had store-bought Gingersnaps before and never liked them. One night my husband was looking for a snack and mentioned Gingersnaps. So, I poked around and found this recipe. It’s definitely a winner!
Here’s what you’ll need:
3/4 cup butter
1 cup white sugar
1/4 cup molasses
2 cups all-purpose flour
1 tbsp. ground ginger
1 tsp. ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 cup white sugar
Preheat oven to 350 degrees F.
In medium bowl, cream butter and 1 cup sugar until smooth; beat in egg and molasses until well blended.
Sift flour; combine flour, ginger, cinnamon, baking soda and salt. Stir together and sift everything again.
Blend into molasses mixture to form a dough.
Roll dough into 1-inch balls and roll in white sugar. I have a really cool cookie scoop that I use; that way all the cookies are of uniform size!
Place cookies on ungreased cookie sheet; bake for 8-10 minutes. The cookies will look cracked; that’s how you know they’re done!
Cool on cookie sheet for 5 minutes before removing to cooling racks.
Store in covered container. Yum! I discovered that I love Gingersnaps…homemade ones, that is!