Thursday, March 26, 2009

pumpkin, carrot, prunes..."muffins on the move"

so what ? !...i what...
alright...i used a carrot cake box mix, BUT it was for expiremental reasons...really.
AND the expirement turned out yummy...and i'd do it again.
makes 14-16 muffins
1 box carrot cake mix
1 15oz can pumpkin puree
1/2 c. prune puree (baby food)
2 egg whites
2 carrots grated (6-8 oz.)
12-15 prunes (lrg dice)
preheat 350
mix well all except prunes, carrots
stir in prunes and carrots
fill muffin cups almost overflowing (they don't rise)
(i had them mounded with peaks)
bake for 45-55min.?..toothpick test should work, but come out moist
i will write more about these, but i gotta tell ya....they are really surprizingly gooood !

Wednesday, March 25, 2009

healthy carrot-pineapple shoulda been muffins recipe

OK, so i chose the wrong vessel to bake these in. should have been muffins. they definitely taste more breakfast bread/muffin style that a carrot cake. i kinda set out to make a healthy carrot cake, but this is not sweet at all. don't get me's all good and tastey, just not really what i was expecting...

as you can see it's loaded with all the right goodies...mucho carrot, pineapple, toasted pecans and raisins, so you really get the flavor from each ingredient.
***i'll be back to add the recipe...i don't think i wrote it down...woops

Sunday, March 22, 2009

SPINACH PIE...original by Nigella

this in one tastey savory pie folks!
behold, my version of "inmylife-paola"'s version of Nigella's SPINACH PIE. i have not yet seen the original recipe, so i don't know how far off i went, but this one turned out fabulous. what i really liked was the amount of spinach and how it's flavor shined through. spinach is so often lost and kind of incedental, used for it's vibrant color alone, but here you have a spinach pie that even popeye would apreciate.

it's amazing with the small amount of bulgar how it really came through...not only in flavor and texture, but visually as well.

really i think the only thing i changed was the vessel i decided to go with and the given dough recipe. my pastry chef...yes, i have my own pastry chef...makes, as you can see, ...the ultimate crust. all secret pastry chef is MOM!...i will challenge her crust to anyone out's perfect and flakey every time. anyway..i would definitely recommend this pie. it reheats very well and i think can be very versital. i will try some variations soon, maybe evn something with meat or bacon, ground lamb?...hmmmm

Thursday, March 19, 2009


KING CONGO BARS...their flavor and wow
factor...definitely lives up to the name. actually
these should be called "Aunt Betty's Congo Bars" since the recipe has been handed down from her. besides everybody's got an Aunt Betty...right?

the passage of nutty chewwy chocolatey bliss leads right through here...

sometimes you feel like a nut...

sometimes you don't..

as you can see, this makes for quite a few bars so i made 1/2 with and 1/2 without sliced almonds. i happen to prefer with...cuz i'm a known NUT!

preheat oven to 350

line a 12x15 cookie pan with aluminum me on this one. makes for easier removal...the ol' flip and peel method

sift together 2 2/3 c. flour, 2 1/2 tsp.baking powder and 1 tsp. salt...set aside

melt 2/3 c. shortning or margerine in a sauce pan

dissolve 1 lb. of brown sugar in said sauce pan...let cool a bit...

put this in a mixer and add 3 eggs and 1 tsp. vanilla...mix

slowly add in dry goods...batter will be quite saucy..don't worry

spoon stir in 1 package chocolate chips

pour this onto prepared pan and sprinkle with your favorite chopped nuts. i used slivered almonds

bake at 350 for approx. 25 min. do the toothpick test. it should come out clean-ish...just not gooey

Saturday, March 14, 2009

snickerdoodle blondies

Snickerdoodle Blondies
adapted from Dozen Flours, posted from Crepes of Wrath
i made these today and all i can say is WOW!...big hit!..highly recommended. i must thank JAMIE @ my baking addiction. i'm constantly looking for yummy things to try, and i came across these...couldn't resist.


2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon grated or ground nutmeg

1 teaspoon salt

2 cups packed brown sugar

1 cup butter, room temperature2 eggs, at room temperature

1 tablespoon vanilla extract

2 tablespoons granulated sugar

2 teaspoons cinnamon

a pinch nutmeg


1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

2. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

oat crisps with sesame/almond and p-nut variations

SESAME-ALMOND-OAT we're talkin'

i'm soooo glad i found these. many thanks to pghtasted!!! the original recipe uses just oats, but i think you could make many variations, but as a good cook, i tried to original recipe first. they really are perfect as is. BUT i always have to put on the "lab coat", as i call it, and try new stuff.

ok, i admit...
my first batch i added just 1/4c. peanuts. i think it could handle more. my next batch was toasted almond slivers and toasted sesame seeds. these hit the spot! i'm thinkin' these are relatively healthy, so i'm trying not to have too much guilt gobbling them down...they have a killer crunch effect, like a lace cookie.

Tuesday, March 10, 2009

1/2 healthy blender coconut pie

this pie has got to be THEE easiest and most dee-lish thing i have had in quite some time...i followed the recipe exactly and it came out perfect...woops, i did, however, use an immersion blender instead of a regular standing blender...cuz that's what i got. it's a definite recommend! i call it 1/2 healthy because of the funny 1/2 substitute ingredients...whokows what would happen if you went all substute or all real, but i don't think i'll try it cuz this one comes out perfect as-is.

boy this puppy puffs up when it's done...don't worry when it deflates as it cools...still a beautiful specimen of a "healthy", or as i call it....1/2 healthy treat.

Blender Coconut Custard Pie
2 large eggs
1/2 cup egg substitute
1/4 cup whole-wheat flour
1/4 cup unbleached flour
1/2 cup sugar
1/2 cup Splenda® (if you don't want to use Splenda®, increase sugar by 1/2 cup)
1 tablespoon vanilla
1/2 teaspoon baking powder
2 tablespoons canola oil
2 tablespoons lite pancake syrup
2 cups fat-free half-and-half (or low-fat or whole milk)
1 cup flaked, sweetened coconut
1/4 teaspoon salt
Preheat oven to 350 degrees. Coat 10-inch pie dish generously with canola cooking spray.
Add all ingredients to a blender and mix for 5 seconds (until well mixed). Pour into prepared pie dish.
Bake about 45 minutes, or until center feels firm when pressed. The coconut floats to the top to make a topping, and the middle is a nice, soft custard.
Yield:10 servings
Nutritional Information:Per Serving: 186 calories, 7 g protein, 26 g carbohydrate, 6 g fat, 2.7 g saturated fat, 44 mg cholesterol, 1 g fiber, 192 mg sodium. Calories from fat: 30%.
© 2006 Elaine Magee

Monday, March 9, 2009

swedish apple cake

this is sooo unbelievably good !!!!!
one of "Dorrie's" fabulous treats, but i got it from thanks to "o pistachio", no, but really...THANKS! this is a delicate, light, crisp, yet moist little gem. a definite must. it will be gone by morn.

i used a classic copper tart tatine pan. i think it might have effected the cooking a bit due to the heat conductivity factor. it was done almost 10 min early, but it crisped up really nice on the sides. i'll expirement with ceramic next time. and there definitly WILL be a next time.

oh...and don't forget the parchment for the bottom, i just think it helps a little.

Saturday, March 7, 2009

chocolate cake in a mug


5 minutes !!!!!

this is FUN...try it...only change is i added about 1 sqaure of real chocolate in the mix. oh, and it's best eaten soon after, cuz it turns into a nice chocolate dough-ball later (although that's kinda fun also...)

adapted from a Rachel Ray recipe, but i found the idea here...
i used jack chz instead of cheddar, omitted the almonds and added a thin slice of ham. i'm thinkin' the almonds might have held the cheese in place better, because mine pretty much ran out...also i probably could have used more cheese

is this cute, or what?!...the 5 min. resting period was excruciating-ly long. i couldn't wait to slice into it. 2 definite musts cut bacon (i used thick) and an instant read therm. it took abaout 20 min instead of the recommended 10 min.
this was definitly sooooo good, that i will try it again. so many variations could happen.

Friday, March 6, 2009

classic vanilla cupcakes

you can't go wrong with this recipe, and, it soooo easy. sorry i'm not good with links yet, but here's where i found it...thanks to ladyironchef.

valentino flourless choclate cake

from the Daring Bakers Feb. challenge. a little late, but i had to try it. it only has 3 ingreedients, for pete's sake ! butter eggs AND chocolate...
recipe found here

waiting, waiting, waiting for it to fall, BUT it never did...hmmmm..maybe that's a good thing ?...
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