I’ve started thinking about my grocery list for Thanksgiving. How about you all? I already have the turkey and just need to get the rest of the fixings. Guess I’ll make my homemade pecan pies again this year, my spouse said he wants one. I was seriously thinking of being lazy this year, but it looks like I’ve started something that I can’t change, unless some one else can do it better………either way, I’ve got to do the cooking again and will be plenty exhausted when it’s over.
Have you ever had a disaster happen to your cooking on a holiday? If so, tell me about it and I will be glad to print it, with your link.
September 22, 2008 at 1:58 pm
· Filed under Desserts
1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional
Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Put mug in microwave, and cook for three minutes on 1000 watts.
Cake will rise over top of mug–do not be alarmed!
Allow to cool a little; tip onto a plate if desired.
Eat!
(This can serve two if you want to feel slightly more virtuous.)
***And WHY is this the most dangerous cake recipe in the world?
Because now we are all only five minutes away from chocolate cake any time of the day or night!!!***
“Get thee hence” to the microwave!!! This is GREAT!!! Got the recipe from a friend, and tried it out immediately. It works! I see multiple applications for this gem: With kids; grandkids; 4-H cooking classes; college dorm room when there’s only a microwave; late-night cravings; just enough for one or two servings instead of an entire cake……….ha, ha! My kids added some drizzles of chocolate syrup and some Cool Whip (we didn’t put in the chocolate chips). You could add canned frosting, too. The batter does rise up ‘way over the top of the mug, but doesn’t run down the side. Fun to watch! Be careful not to overcook–our microwave is higher than 1000 watts, and three minutes was a dab too long–dried the cakes out a little bit. Anyway, give it a try! And be sure to watch it the whole time it’s baking in the microwave!!!
It seems that I’ve gotten too lazy to cook good pastry’s anymore. I use the easy way out and make what ever I absolutely have to. I know my spouse loves good desserts and I should try to make him more of them than I do, but there’s only two of us and if I make it the way I’m used to, then there’s too much for us to eat and a lot left over.
I just use a cake mix and pre-made icing these days, to make him a cake. I made him a German Chocolate cake a few months ago, and he ate like a pig. It’s one of the cakes his deceased wife made for him when she was alive. I know mine wasn’t as good as hers’ but that’s ok, because I’m not in competition, with her memory.
If I make a pie, I use already made crusts and pie filling if it’s fruit pies. I do actually make the filling for my pecan pies, each year for the holidays.
The banana pudding is made with instant vanilla pudding/pie filling, bananas and vanilla wafers in layers. It turns out great and everyone loves it. Personally, I don’t like cooked pudding anyway.
I love something easy to make especially when I need it fast before guests arrive. This one is very easy and it’s light, with lots of flavor, along with being cool. I’m sure you’ll enjoy it on these hot summer days, we’ve been having.
1 round angel food cake
1(8oz)tub whip topping
1/4 c. Coco Real cram of coconut
1 1/2 c flaked coconut
3 lg. box fresh strawberries
juice of 1 lemon
1 1/2 packets of sweetner
optional: fresh flowers for garnish
Take a serrated knife, cut cake into 3 layers. Mix whip topping with Coco Real. Put bottom layer of cake on cake plate or serving dish, spread layer with whip topping, sprinkle with coconut, put middle layer on top and repeat. Add last layer, use remaining topping, ice cake & coat sides and top with coconut. Refrigerate till ready to serve.
Clean berries, cut into slices, pour lemon juice over and sprinkle with sweetner, then toss. Decorate cake when ready to serve.
If you are looking for that special cookie recipe to share during the
holidays, this is the one we make on Christmas Eve to enjoy everything.
TEQUILA COOKIES
1 cup of dark brown sugar
1 cup (2 sticks) butter
1 cup of granulated sugar
4 large eggs
2 cups of dried fruit, such as dried cranberries or raisins
1 tsp baking soda
1 tsp salt
1 tsp fresh lemon juice
1 cup coarsely chopped walnuts or pecans
2 cups all-purpose flour
1 bottle Jose Cuervo Tequila (silver or gold, as desired)
Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again, to be sure it is of the highest
quality, pour one level cup and drink. Turn on the electric mixer. Beat one
cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again. At this point it’s best to make sure
the Cuervo is still OK, try another cup just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in
the cup of dried fruit. Pick the frigging fruit off floor.
Mix on the turner. If the fried druit gets stuck in the beaterers just pry
it loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts. Add one table. Add a spoon
of sugar, or somefink. Whatever you can find.
Grease the oven. Turn the cake tin 360 degrees and try not to fall over.
Don’t forget to beat off the turner.
Finally, throw the bowl through the window, finish the Cose Juervo and make
sure to put the stove in the dishwasher.
May 14, 2008 at 12:45 am
· Filed under Desserts, Food
What’s not to like about it………..it’s rich and full of all the good things, we’re not supposed to eat……..yet, how can we turn it down, when it looks so tasty? The sweet that causes us to have big black holes in our teeth and makes us obese……just can’t be all that bad………..and yet, they keep taking it away from us………….how can that be, when all we want is another brownie…….it’s just not right, to keep us from enjoying a great sweet………stop it………leave us alone, and get your own………..
I found this recipe and since it’s exactly like mine I decided to post it……….enjoy!
Peanut Butter Cookies recipe – 69 calories
Ingredients:
1/2 cup chunky peanut butter
2 cups all-purpose flour
1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
7 tablespoons packed light brown sugar (1/2 cup minus 1 tablespoon)
1 cup powdered sugar
1 large egg
6 tablespoons unsweetened butter, softened
1/2 cup canola oil
1 1/2 teaspoons vanilla
1/4 cup peanuts, chopped (optional)
Preparation:
1. Preheat the oven to 350 degrees F.
2. Prepare the baking sheets with parchment paper or with a light coating of cooking spray.
3. In a medium bowl, sift together the flour, baking soda, baking powder and salt; set aside.
4. In a large mixing bowl, cream together the powdered sugar, brown sugar, peanut butter, butter and oil for about 2-3 minutes (until light and fluffy). Add in the egg and vanilla and beat for another 1 minute (or less), until combined.
5. Beat or stir in the dry ingredients until fully incorporated.
6. Using rounded tablespoons, shape the dough into balls about 1-inch in diameter. Place the balls on a baking sheet, flatten them using the bottom of a glass and use a fork to create a criss-cross pattern. Optionally, sprinkle a bit of chopped peanuts on top.
7. Bake the cookies in the top third of a pre-heated oven for about 5 minutes. Rotate the baking sheet and bake for an additional 5-7 minutes, until the cookies have lightly browned on top.
8. Remove the cookies from the oven and allow to cool for about 2-3 minutes. Place on a cooling rack until fully cooled.
9. These cookies can be stored in an airtight container for up to a week.
Every time I get into a relationship, I get fat. It never fails, that I start cooking and eat and eat, until I fill so miserable, I can’t breathe. Why do we do this? We seem to want to try to satisfy the other partner at first with our expertise, in cooking. So, we try everything out on them. Before we know it, a few pounds pop up in the wrong places. There goes the waistline and a few other place I don’t like to mention. It’s just a mess, cooking, eating and gaining weight. I hate it, but I love to eat…….lol Is that what they call, being happy and content? Yuck!
I found this article on Glycemic levels, and thought it was a good idea to note it for my readers. I believe that many are obese, because they eat the wrong carbs and done watch their intake.
Keep an eye on G.I. levels. Glycemic Index were the buzzwords of the last year. The Glycemic Index chart ranks carbohydrates based on their effect on blood sugar levels. Carbs that break down fast and lead to blood sugar spikes are given a high value while carbs that move through the body slow are assigned a low value. The more low G.I. foods you consume the better for your blood sugar. For example, a doughnut has a G.I. of 76. Yogurt, on the other hand, has a G.I. value of 14.
I’ve been noticing a lot of different blogs, recently. I’ve also be interacting with other people who have food blogs. I came across a blog, through Blogcatalog, recently, by the name of UR Resident Chef. This blog has quite a nice display and offers beautiful cake, tarts, trifles and chicken recipes.
Sherxr, is living in a place I’d love to visit, while training to be a Chef. I’m sure you will enjoy the blog as well as find a lot of interesting information. check it out and see if I’m telling it like it is.
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