I recently discovered a super easy and delicious cake recipe that is too good not to share. If you love any sort of buttery cake and fruit concoction, this recipe is for you. Don't let the recipe name fool you because it doesn't exactly sound too appetizing (especially if you're around children for any length of time):
Pineapple Dump Cake
1 can of crushed pineapple (16 or 20 oz.)
1 can of cherry pie filling (this stuff is expensive!)
2 cubes of butter (yes, use the real stuff - it tastes so much better)
1 box of yellow cake mix
** You can also add coconut and pecans. My family prefers "girl" cakes so no "nuts" for us :-) **
Grease a 9X13 inch pan and preheat your oven to 350 degrees. Dump in the can of crushed pineapple, including the juice, and spread it evenly over the base of the pan. Then, pour the cherry pie filling over the top of the pineapple, also spreading it around evenly over the pineapple. Next, sprinkle the yellow cake mix over the top of the fruit, making sure to crunch up any big lumps. I guess if you wanted to exert even more energy you could sift it. Then, you'd actually be losing weight by making this recipe. Finally, cut the two cubes of butter into chunks and spread them out evenly over the top of the cake mix. Resist the urge to mix and just pop this lovely concoction into the oven for one hour. After it's done baking, cool and cut into your selective pieces. Remember, this recipe has a great deal of fruit in it, so in theory, it's very healthy and full of vitamins. You should not have too much guilt eating a piece or two, or perhaps even three or four - again, we're talking about healthy fruit here, do not deprive your body of natural goodness.
Showing posts with label Gut Busters. Show all posts
Showing posts with label Gut Busters. Show all posts
Sunday, April 10, 2011
Tuesday, September 14, 2010
Edible Turtles
I'm always on the lookout for new cookie recipes and I found one that was completely and utterly delish. Although I'm not traditionally a "boy" cookie fan, this one was more the better due to the nut factor. So here ya go, the cure to PMS and any issues of depression you maybe facing ;-).
Chocolate Turtle Cookies
1 cup of room temperature butter
1 1/2 cups of sugar
2 eggs
1 tsp vanilla
2 cups unbleached flour
1/2 cup cocoa powder
1 tsp baking soda
pinch of salt
1 cup of chocolate chips (can be milk or white chocolate)
1/2 cup chopped pecans
8 wrapped caramels, each cut into four pieces
Cream the butter and sugar together, and then add in the eggs and vanilla. In another bowl, mix all the dry powder ingredients and then slowly add them to the creamed batter. After the dough is well mixed, fold in the chips, nuts, and caramel chunks and then refrigerate for at least four hours. If you do not chill your dough, the caramels will sink to the bottom and stick to the pan. I chilled mine overnight and they came out perfect. Roll your chilled dough into balls and bake for 8-10 minutes at 350 degrees. When the cookies are sufficiently cooled, you can drizzle additional caramel on top for a special effect.
This dough would also make a great chocolate chip cookie dough base as it has a great flavor and is very chewy. Let me know what you think!
Chocolate Turtle Cookies
1 cup of room temperature butter
1 1/2 cups of sugar
2 eggs
1 tsp vanilla
2 cups unbleached flour
1/2 cup cocoa powder
1 tsp baking soda
pinch of salt
1 cup of chocolate chips (can be milk or white chocolate)
1/2 cup chopped pecans
8 wrapped caramels, each cut into four pieces
Cream the butter and sugar together, and then add in the eggs and vanilla. In another bowl, mix all the dry powder ingredients and then slowly add them to the creamed batter. After the dough is well mixed, fold in the chips, nuts, and caramel chunks and then refrigerate for at least four hours. If you do not chill your dough, the caramels will sink to the bottom and stick to the pan. I chilled mine overnight and they came out perfect. Roll your chilled dough into balls and bake for 8-10 minutes at 350 degrees. When the cookies are sufficiently cooled, you can drizzle additional caramel on top for a special effect.
This dough would also make a great chocolate chip cookie dough base as it has a great flavor and is very chewy. Let me know what you think!
Wednesday, September 1, 2010
Redo! The Best Cookies Ever - For Real!
I was feeling rather industrious (i.e. I had major PMS and needed chocolate therapy) the other day, and baked about four dozen chocolate and chocolate chocolate chip cookies for my little munchkins. I only ate five or six or the little lumpy mounds of goodness, just enough to ensure my children's safety - I wouldn't want an errant egg shell or bit of coagulated brown sugar to hinder their digestive processes.
When I tell you that these are the world's best chocolate chip cookies, it's the absolute truth. These cookies are so good that they're sinful. One bite into these little pieces of ooey, gooey, goodness, and you'll be hooked forever on his recipe. I consider myself to be a cookie snob when it comes to chocolate chip cookies. They must be chewy and soft, with just the right amount of dough to chip ratio. These cookies fit the bill. Not only will I provide to you this secret recipe of cookie magic, but I'll also give you a few tips on how to ensure success. First, here's the recipe:
2 1/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/4 cup white sugar
3/4 cup packed brown sugar (make sure and pack that brown goodness down)
1 small box of instant vanilla pudding (you can use chocolate pudding instead)
1 cup unsalted butter (don't be cheap - use real unsalted butter - and leave the two cubes on the counter to soften. I use unsalted butter so I can control the amount of salt in my recipes.)
1 tsp. real vanilla (yes, use the stuff you can also drink to get a buzz while baking)
1 package of semi-sweet chocolate chips (milk chocolate is o.k., but the semi offers a nicer contrast)
1 cup of walnuts (I only like female cookies, but should you prefer male cookies, you can add the nuts)
Preheat your oven to 375 degress. You must preheat or your first batch of cookies will not cook perfectly and I'll be sad. In a bowl, combine the flour, salt and baking soda, and set it aside. Walk away from this bowl. You did not need it now. It's OK. In a mixing bowl (using a hand or stand mixer - don't prove your worth and get carpal tunnel using your own power - no one to impress here), combine the mushy but not melted butter (melted butter will give you flat, uninteresting cookies) with the sugars and dry pudding mix. Do not cook the pudding in advance. This will make for cookie yuckiness and defile the recipe.
After this is sufficiently mixed into a gritty, peanut buttery texture, add the eggs in, one by one. And then the vanilla can go in as well. Be generous with the vanilla. We like vanilla. Take a swig of the vanilla so that you can appreciate its wholesome goodness. Mix until combined and then slowly add in the flour combination, about a half a cup at a time. Once this is all mixed in, you can add your chocolate chips and boy parts if you'd like. Make sure to sample at least a quarter cup. Again, eggshell control and chocolate chip evaluation is an imperative part of chocolate chip cookie making. Screw salmonella, I can take a little bloody diarrhea with my cookies.
On a greased baking sheet, drop by rounded teaspoons giving each cookie about an inch and half space. Don't crowd your cookies. They don't like having other cookies all up in their grill. That's how they roll, yo.
Bake for about eight minutes. Do not leave the kitchen while they are baking lest you allow them to overcook and turn an improper shade of brown. When the cookies are somewhat flattened and look like they are not quite done, remove them from the oven and allow them to rest. Do not try to wake them by prematurely by removing them from their resting place. They just worked very hard and deserve to get some beauty sleep.
And beautiful they will be, when you do eventually place them on a sheet of waxed paper or plate. Repeat the process of baking and cooling, until you have approximately 1/2 cup of cookie dough left in the bowl. This is what I like to call the "bottom of the barrel" dough and should be consumed by the baker. Again, this is for quality control only. You're looking to make sure that your dough was consistently good throughout.
If you try this recipe, do me a favor and let me know what you think. I assure you that it's worth the time and energy.
When I tell you that these are the world's best chocolate chip cookies, it's the absolute truth. These cookies are so good that they're sinful. One bite into these little pieces of ooey, gooey, goodness, and you'll be hooked forever on his recipe. I consider myself to be a cookie snob when it comes to chocolate chip cookies. They must be chewy and soft, with just the right amount of dough to chip ratio. These cookies fit the bill. Not only will I provide to you this secret recipe of cookie magic, but I'll also give you a few tips on how to ensure success. First, here's the recipe:
2 1/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/4 cup white sugar
3/4 cup packed brown sugar (make sure and pack that brown goodness down)
1 small box of instant vanilla pudding (you can use chocolate pudding instead)
1 cup unsalted butter (don't be cheap - use real unsalted butter - and leave the two cubes on the counter to soften. I use unsalted butter so I can control the amount of salt in my recipes.)
1 tsp. real vanilla (yes, use the stuff you can also drink to get a buzz while baking)
1 package of semi-sweet chocolate chips (milk chocolate is o.k., but the semi offers a nicer contrast)
1 cup of walnuts (I only like female cookies, but should you prefer male cookies, you can add the nuts)
Preheat your oven to 375 degress. You must preheat or your first batch of cookies will not cook perfectly and I'll be sad. In a bowl, combine the flour, salt and baking soda, and set it aside. Walk away from this bowl. You did not need it now. It's OK. In a mixing bowl (using a hand or stand mixer - don't prove your worth and get carpal tunnel using your own power - no one to impress here), combine the mushy but not melted butter (melted butter will give you flat, uninteresting cookies) with the sugars and dry pudding mix. Do not cook the pudding in advance. This will make for cookie yuckiness and defile the recipe.
After this is sufficiently mixed into a gritty, peanut buttery texture, add the eggs in, one by one. And then the vanilla can go in as well. Be generous with the vanilla. We like vanilla. Take a swig of the vanilla so that you can appreciate its wholesome goodness. Mix until combined and then slowly add in the flour combination, about a half a cup at a time. Once this is all mixed in, you can add your chocolate chips and boy parts if you'd like. Make sure to sample at least a quarter cup. Again, eggshell control and chocolate chip evaluation is an imperative part of chocolate chip cookie making. Screw salmonella, I can take a little bloody diarrhea with my cookies.
On a greased baking sheet, drop by rounded teaspoons giving each cookie about an inch and half space. Don't crowd your cookies. They don't like having other cookies all up in their grill. That's how they roll, yo.
Bake for about eight minutes. Do not leave the kitchen while they are baking lest you allow them to overcook and turn an improper shade of brown. When the cookies are somewhat flattened and look like they are not quite done, remove them from the oven and allow them to rest. Do not try to wake them by prematurely by removing them from their resting place. They just worked very hard and deserve to get some beauty sleep.
And beautiful they will be, when you do eventually place them on a sheet of waxed paper or plate. Repeat the process of baking and cooling, until you have approximately 1/2 cup of cookie dough left in the bowl. This is what I like to call the "bottom of the barrel" dough and should be consumed by the baker. Again, this is for quality control only. You're looking to make sure that your dough was consistently good throughout.
If you try this recipe, do me a favor and let me know what you think. I assure you that it's worth the time and energy.
Thursday, August 26, 2010
No Food Poisoning Here!
I cooked an entire dinner using my crockpot. I never use my crockpot because I honestly forget I even have one. I think I may have got it for a wedding present ten or so years ago, but it's arrival into my household is truly a mystery.
I really love to cook and when I find a good recipe, it's like Heaven in the kitchen, at least for me. My family, on the other hand, tends to be on the picky side. Well, except for Gunny who enjoys licking floors and sucking on Piper's tail - which I agree, is absolutely disgusting and not much appreciated by the cat.
Anyhoo, back to the miracle at hand. I'm a huge collector of cookbooks with a particular love for fast and delicious recipes. I want recipes that contain few ingredients and cost a minimal amount to prepare. Grandma Linda paid attention to my frugal *cough* lazy ambition in the kitchen and gave me a cookbook entitled, "Fix It and Forget It. 5-Ingredient Favorites" by Phyllis Pellman Good.
I read through the book and was impressed at the ease of the recipes and the normal ingredients it called for. Tonight I made the "Chicken Stroganoff" and it was a hit. I modified the recipe just a bit but this is what I did and it was awesome.
* Four chicken breasts, cut up into chunks
* Half a stick of butter
* Two packages of dry Italian dressing mix
* One can of Cream of Chicken soup
* One block of cream cheese (8 oz)
* Instant brown rice (you could use egg noodles instead but I was trying to lower our Gluten consumption)
Salt and pepper to taste.
I placed the cubes of chicken, butter, and seasoning in my crockpot and cooked it on high for about two hours. Like I said before, I am not at one with my crockpot so I really had to keep an eye on it as far as cooking times went. When the chicken was cooked thoroughly, I added in the soup and cream cheese and then simmered it on low for about an hour. During the last ten minutes or so, I boiled the instant brown rice so it was ready to go when the chicken was done. For the grand finale, I Ioaded up each plate with rice and then spooned over the chicken stroganoff.
It was so stinkin' good. Taters even asked me a couple of times if I had actually made it. Loser. Maybe I should have splashed some flour and water onto my face so I appeared more convincingly domestic. Perhaps I should have donned a maid costume since that would be more fitting to all the crap I do on a daily basis. And no, not a french maid costume because I refuse to try and make my bitching and whining look sexy - I want a pity party, not pervy stares.
I really love to cook and when I find a good recipe, it's like Heaven in the kitchen, at least for me. My family, on the other hand, tends to be on the picky side. Well, except for Gunny who enjoys licking floors and sucking on Piper's tail - which I agree, is absolutely disgusting and not much appreciated by the cat.
Anyhoo, back to the miracle at hand. I'm a huge collector of cookbooks with a particular love for fast and delicious recipes. I want recipes that contain few ingredients and cost a minimal amount to prepare. Grandma Linda paid attention to my frugal *cough* lazy ambition in the kitchen and gave me a cookbook entitled, "Fix It and Forget It. 5-Ingredient Favorites" by Phyllis Pellman Good.
I read through the book and was impressed at the ease of the recipes and the normal ingredients it called for. Tonight I made the "Chicken Stroganoff" and it was a hit. I modified the recipe just a bit but this is what I did and it was awesome.
* Four chicken breasts, cut up into chunks
* Half a stick of butter
* Two packages of dry Italian dressing mix
* One can of Cream of Chicken soup
* One block of cream cheese (8 oz)
* Instant brown rice (you could use egg noodles instead but I was trying to lower our Gluten consumption)
Salt and pepper to taste.
I placed the cubes of chicken, butter, and seasoning in my crockpot and cooked it on high for about two hours. Like I said before, I am not at one with my crockpot so I really had to keep an eye on it as far as cooking times went. When the chicken was cooked thoroughly, I added in the soup and cream cheese and then simmered it on low for about an hour. During the last ten minutes or so, I boiled the instant brown rice so it was ready to go when the chicken was done. For the grand finale, I Ioaded up each plate with rice and then spooned over the chicken stroganoff.
It was so stinkin' good. Taters even asked me a couple of times if I had actually made it. Loser. Maybe I should have splashed some flour and water onto my face so I appeared more convincingly domestic. Perhaps I should have donned a maid costume since that would be more fitting to all the crap I do on a daily basis. And no, not a french maid costume because I refuse to try and make my bitching and whining look sexy - I want a pity party, not pervy stares.
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