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Archive | June, 2011

Honey Lemon Yogurt Cake

21 Jun

If you have not noticed, I own my own domain now! From now on it will be www.theshortbaker.com.  I am so excited to finally own a little piece of the Internet.  To celebrate, I baked a lemon honey yogurt cake.  It is a slightly dense cake that really lets the honey and lemon shine through. Enjoy!

Cake Ingredients: 

  • 1/2 cup yogurt
  • 1 cup honey
  • 3 eggs
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla
  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 tablespoon baking soda
  • 1/4 teaspoon salt

Lemon glaze:

  • 1/3 cup sugar
  • 1/3 cup lemon juice
Directions:
Preheat the oven to 325 degrees and butter an 8 by 9 inch pan. Set aside.
Mix together the wet ingredients in a medium bowl. Slowly incorporate in the dry ingredients.  Pour into the prepared pan. Bake for 45 minutes or until a toothpick comes out clean.  Dissolve the 1/3 cup sugar and the lemon juice in a small bowl. Poke small holes into the warm cake and pour the glaze over it. Enjoy!

 

 

 

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Chocolate Peanut Butter Oreo Fudge Brownies

17 Jun

I have to confess, I don’t like frosting. Never have, never will. Now, before you string me up by my toenails and make me eat a jar of sickly sweet stuff, hear me out.  Sometimes frosting can be a good thing,  like on a cake.  But I hate when it’s piled on so thick, you can’t really taste the cake itself. Same goes for cupcakes. I usually scrape the frosting off and only leave a thin layer so it compliments the buttery richness of the cupcake but doesn’t drown it in icing.  However, there is no place for it on brownies.  If brownies and frosting hooked up, it would be a drunken one night stand.   A regrettable one at that.  Brownies are so rich and fudgy, perfect for ice cream or whipped cream, not for an overbearing drama queen like frosting.  So without further ado, I give you Chocolate Peanut Putter Oreo Fudge Brownies sans frosting. Enjoy~

Ingredients

  • One box of high quality brownie mix or your favorite recipe
  • 8 Oreos crushed up
  • 1/4 cup Peanut Butter and Co Dark Chocolate Dreams Peanut Butter
  • 1 egg

Directions:

Preheat the oven to 350 degrees and butter a 8 by 9 inch pan; set aside.

In a medium bowl, mix together the peanut butter and the egg, set aside.  Prepare the brownies according to directions. Fold in the crushed Oreos. Pour half the batter into the pan, spoon the peanut butter mixture by tablespoon evenly over the batter.  Top with the remaining brownie batter. Cut through the batter several times with knife to get marble design.  Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.  Store tightly covered.

Cinnamon Raisin Swirl Rice Crispy Treats

14 Jun

I am in love with Peanut Butter and Co. They have some of the most wonderfully creative peanut butter spreads like Cinnamon Raisin Swirl and Dark Chocolate Dreams. I bought one of each yesterday; they are the answer to my ADD food problem.  I always get bored halfway through a meal because after a few bites of one thing, I want to try something new. It’s the reason why I usually have five different things on my plate at one time.  However, there are so many desserts I could make with these peanut butters that I am peeing in my pants with excitement.  The first thing I made was cinnamon raisin swirl rice crispy treats. They came out tasting like a really good peanut butter cookie but not overly sweet. Enjoy!

Ingredients 

  • 3 tablespoons of butter
  • 4 cups miniature marshmellows
  • 4 spoonfuls raisin cinnamon swirl peanut butter
  • 6 cups crisped rice cereal

Directions 

Melt the butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from the heat and stir in peanut butter. Add the cereal. Stir until well combined.  Using a buttered spatula press the mixture into a 13 by 9 inch pan coated with cooking spray. Let cool and cut into 2 inch squares.

The views expressed in this review are my own personal opinion and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf.

Chocolate Chip Pudding Cookies

8 Jun

Combining pudding mix with cookie dough batter is the best thing that has ever happened to chocolate chip cookies.  I know that sounds a bit suspicious but the vanilla pudding mix makes the cookies melt in your mouth. I made 3 dozen just the other day and I only have three left.  I think that says something. Enjoy!

Oh and I got the cutest glasses to pour my milk in the other day, I am in love with them!

Serving Size: 3 dozen

Adapted from here

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 3.4 oz. package vanilla instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
Directions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Beat together the butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely. Wash them down with a cold glass of milk.

Spinach Pie with Sun-Dried Tomatoes

7 Jun

The other day, I bought all the ingredients to make vegetable lasagna only to come home and be to tired to make it.  Also, I found out that M is very particular about what goes into his lasagna.  He is weird like that. He also has very strict requirements about cheesecake; it has to be made up of cream cheese and sour cream, nothing else. I really don’t understand him sometimes. Anyway, I had an entire carton of ricotta cheese sitting in my fridge, judging me.  I needed to use it in order to justify spending 20 dollars on ingredients that were about to mutate into penicillin in my frig. For some reason, the idea of a spinach pie popped into my head.  Last night, around 11, I finally got around to making it. I am so glad I did. It’s so tasty and healthy.  Enjoy!

Ingredients 

  • 1 15 ounce pie crust (homemade or store bought)
  • 1 10 ounce frozen spinach
  • Half an onion
  • 1 teaspoon of nutmeg
  • 2 cups ricotta cheese
  • 1 cup Mexican cheese
  • 2 eggs
  • 1 egg white
  • ¼ cup sundried tomatoes
  • Salt ( I used fresh rosemary and sage herb salt)
  • Pepper
Directions:
Press one half of the pie dough into an 8 inch pie plate.  Bake according to directions.  Once golden brown, take it out of the oven and set aside.  Preheat the oven to 350 degrees. Thaw the spinach in the microwave on high for 6 minutes. Once done, press the excess water out. Saute the onions until translucent, add the spinach, nutmeg, salt and pepper.  Saute until there is no excess water left in pan.  Combine the ricotta, the mexican cheeses and the sun dried tomatoes in a large bowl. Add in the 2 eggs and the egg white. Add spinach mixture; blend well.  Spoon the mixture into the pre-baked pie shell. Bake until filling is set in center and brown on top, about 35-45 minutes.

Strawberry Crumble

3 Jun

I love strawberry season! Recently, the little red gems have been calling my name in the supermarket. I could not help myself. I bought two baskets of them the other day.   They are so sweet and juicy and so much better when they are in season.  I wanted to make a dessert that would let the strawberries shine on their own so I made individual strawberry crumbles.   According to M, as he was shoveling them into his mouth, these are really good.   Enjoy!

Adapted from here 

Serving Size: 4  

Ingredients 

  •  1/2  cups sugar divided
  • 1/2 tsp baking powder
  • 1  cup all-purpose flour
  • ¼ tsp salt
  • Zest of 1/2 of a lemon
  • 1/2 stick of cold unsalted butter, cut into pieces
  • 1/2 large egg
  • 2 cups fresh strawberries, hulled and quartered
  • 2 tsp cornstarch
  • 2 tablespoons lemon juice

Preheat the oven to 375° F.  Grease 4 individual ramekins; set aside.

In a food processor, combine 1/4 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and pulse until everything is combined.  Add the  butter and the  egg ( crack the egg into a bowl and scoop out half with the shell), pulse until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.  Set it aside

In a  bowl, stir together the remaining 1/4 cup sugar, cornstarch and lemon juice.  Gently mix in the strawberries with a rubber spatula until combined.  Spread the berry mixture into the ramekins.  Crumble the  dough over the top of the berries.  Bake for about 25 minutes or until the top is slightly golden brown.  Cool completely before serving.

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