Tag Archives: Dessert

Mexican Brownies go gluten-free!

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Tonight our group of friends from church got together to eat, visit and just enjoy our time.  Wow- what cooks we have!  We decided to have a mexican-themed dinner and I think it was as good as you could get in a restaurant….maybe better depending on which restaurant  you go to!!  I took the rice and a dessert.  So of course I took my Mexican Brownies (well the ones from food network that I love to make.)  One of our friends that was coming has to eat gluten free and I decided to make a half batch of brownies that she could eat.

I had no idea how they would turn out, but they were just as amazing as the regular recipe batch.

Oh so yummy even before the oven!

Recipe Changes for Gluten-Free

 

  • Substituted King Arthur 1 for 1 Gluten-Free Flour  for the flour and
  • Used Clabber Girl baking powder.  You have to watch the baking powder as some is not gluten-free.

The half batch cooked for about 18-20 minutes.

They were so good and when I got to our destination, the gluten-free batch was still warm so my friend was able to try one warm from the oven—delicious!

 

Enjoy!

 

Change of Seasons

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Saying that this has been a hard winter is quite the understatement. Heck, it is technically spring yet the winter weather still is hanging around.  We moved into our current home just a few days after Christmas. The week after we moved in the snow came and it didn’t leave our yard until well into March. I have never in my life lived with so much snow for so many days. I didn’t like it. I didn’t want it….but I survived. On one of the not-so-bleak days this winter, my handsome fella and I went for a walk. We noted that the evergreen trees were a nice addition to the landscape in the neighborhood as winter would be so VERY bland without them.

I am so ready for the next season. I am ready for flip-flops and Capri pants. I’m ready for sitting in the backyard and soaking up the sun. I’m ready for a little color and vibrancy in life! The flowers of spring are always energizing and almost intoxicating as they change the landscape around us. Did you know to enjoy the tulips, daffodils, and hyacinths that I love so much…they actually must be planted in the fall before the first hard frost? They require the cold of winter to become what they are meant to be.

I wonder how that plays into my life? I feel like I have been in a hard winter for a while.   Even in the hard winter there have been those pops of green from the “evergreen trees” to keep life from being bland and too depressing.  I am so thankful for the “evergreen trees” in my life.  I am ready though for the next season; I’m ready for the vibrant colors and shapes of the spring flowers.  Just as God has designed and shaped the flowers that will soon be coming, I know he has a plan for me. I can’t wait to see the design.

Did you know that in the basal center portion of the bulb for all of those wonderful flowers are the leaves cradling a baby bud that is just waiting for spring?  In many of the species, this bud already has the appearance of a flower while still in the bulb!  Just like God has that plan already laid out for me.  The basic framework for the next season in my life is all there.  The winter was necessary to shape me into the woman he wants me to be.  He has had the plan all along and has just been waiting to reveal it to me when the time was right.

So until then, I keep trusting him and walking forward knowing that a change of seasons is near.

As for a taste of spring now, I made this pound cake when my younger daughter had a friend over that was staying for dinner.  The friend doesn’t drink milk so my original plan for the evening dessert, ice cream, was out.  I looked around my pantry and then found this recipe on the Duncan Hines website.  It was so yummy and moist.

 

Pineapple Orange Pound Cake

Preheat oven to 350°

Grease and flour a 10″ Bundt pan.

Combine together in a mixing bowl:

  • 1 package of Duncan Hines Signature Pineapple Cake Mix
  • 1 small package of vanilla instant pudding
  • 4 large eggs
  • 1 cup orange juice
  • 1/3 cup vegetable oil
  • 1 grated orange peel (about 1 Tablespoon)

Beat at medium speed with electric mixer for two minutes.

Pour into the prepared pan

Bake for 50 to 60 minutes or until a toothpick inserted inot the center comes out clean.

Cool for 25 minutes in pan and then invert onto a serving plate.

Make the glaze:

Combine in a small saucepan and then simmer for 3 minutes:

  • 1/4 cup orange juice
  • 1/3 cup sugar

Brush the warm glaze on the cake.

Enjoy!  The cake didn’t last 24 hours at my house.

 

Spring is Coming!

When a Tex-Mex Restaurant is Nowhere Nearby :(

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Living in Pennsylvania allows us the opportunity to eat at a different pizza place or hamburger joint every night of the week but the Mexican food restaurants are few and far between and then to find a good Tex-Mex restaurant is impossible.  So I’ve had to learn to make some of my favorite dishes in my very own kitchen.  Tonight is Tex-Mex night at the Smith Casa!  We will be having cheese enchiladas, mexican rice, refried beans (courtesy of Trader Joe’s), and then some Mexican Brownies to top it all off.

The dinner is fairly simple to make but this particular enchilada recipe does get your hands a bit messy.

The brownies are to die for when they are warm out of the oven so I will probably whip those up right after putting the enchiladas in the oven.  Here is the recipe if you too would like to enjoy Aaron Sanchez’s recipe.  It takes about 20 minutes to prepare and then bakes for 20 to 25 minutes.  So you can be done within an hour!

Oh, so very good.

Oh, so very good.

Mexican Brownies

Preheat the oven to 350°

Line a 9 x 13 baking dish with parchment paper, leaving an overhang on two sides.  Press the paper into the corners of the pan and lightly grease the paper with butter.

Melt, in a nonstick saucepan over medium-low heat (do not boil)

  • 2 sticks of butter

Remove the melted butter from the heat and let it cool slightly.

Add to the butter and then stir with a wooden spoon until combined:

  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons of vanilla extract

Mix together:

  • 2/3 cup good-quality unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder

Add the butter mixture to the dry ingredients and mix the batter until it is smooth.

Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy (about 20-25 minutes)

Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Enjoy!

Apples and Bananas in need of a recipe!

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This Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze is wonderful.  I can say that because I just finished eating a warm, piece of goodness and my house still smells of all the great fall spices.

Even my handsome fella said “mmmm….this is good….really good”

I can’t remember where I found the recipe but it was somewhere on a pinterest hunt.  Here is how I made it:

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze

Makes one 12-cup Bundt or tube cake (could do it in two 8×4 inch loaf pans too)

Preheat oven to 350°F.

Grease and flour your pan and set it aside.  (My cake fell right out of the pan.  I used a papertowel to “paint” on the shortening and then dusted flour all around the pan)

Melt in the microwave:

  • 1/4 cup butter

Put the melted butter in a large mixing bowl and add to the bowl:

  • 1/4 cup vegetable oil (or canola)
  • 5 to 6 ounces vanilla or plain yogurt (I used on standard-sized individual container of Greek yogurt.  You could use sour cream too)
  • 2 large eggs
  • 1 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

Whisk the above until batter is smooth and silky—about 1 minute.

Add to the silky, smooth batter:

  • 1 cup masked ripe bananas
  • 1 cup finely diced apples (I peeled about half of the apple)

Stir to combine

Add:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 – 1/2 teaspoon salt (omit if you need or want to)

Stir the mixture until just combined- careful not to over-stir the batter

Pour the batter into your prepared pan and bake for about 39 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for at least 15 minutes before inverting it and removing the cake.

While the cake is cooling, make the caramel sauce.

Vanilla Caramel Glaze

(Makes about 1 cup glaze)

This is a fast moving recipe so have everything ready to go when you begin.

In a small saucepan melt:

  • 1/4 cup butter

Add to the melted butter

  • 1/3 cup light brown sugar, packed

Bring to a boil, stirring nearly continuously.

Allow the mixture to boil quite rapidly for 2 minutes, stirring nearly continuously.  Remove the pan from the burner, allow it to cool for about 1 minute.

Vanilla Caramel Glaze in the making: beckinpa.wordpress.com

Vanilla Caramel Glaze in the making: beckinpa.wordpress.com

Add to the mixture:

  • 2 Tablespoons of milk (or cream if you have it)

Whisk aggressively to incorporate the milk/cream and calm any bubbling that occurred.

After any bubbling has calmed down, add to the mixture and whisk to combine:

  • 1 Tablespoon vanilla extract

Add, 1/2 cups at a time, until you reach the desired consistency, of:

  • 1 1/2 to 2 cups confectioners’ sugar, sifted (Sifting it will help the glaze whisk up smoother and more silky…not lumpy.  I used about 1 1/2 cups of the sugar for my glaze)

Poke holes in the cake with a chopstick or skewer.

Pour the glaze over the cake and allow it to set up for a few minutes.

Serve and enjoy!

The recipe says that the cake will keep up to 5 days in an airtight container at room temperature.  I’m not sure the cake will last two days at our house!

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze

 

Blueberry Cobbler

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On Saturday morning, my fabulous four headed to the local orchard just a mile away to pick blueberries.  We knew it would be hot but we were ready for a quick, successful pick.  Within 15 minutes we had just shy of 5 pounds of blueberries and we were done.  (Our reasoning is that we live close enough we can come back!).

Blueberry picking at Linvilla

Blueberry picking at Linvilla

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Headed home with plenty of blueberries for the week.

So now I have all these blueberries and need to find some things to do with them.  I found several recipes online and tonight Heather and I made one for our dessert—blueberry cobbler.  It was pretty simple and indeed yummy.  Next time we make it we noted to double the crust and then sprinkle the top with sugar before baking.

If you find yourself with an extra 3 cups of blueberries, try this recipe.  I think you will like it!

Blueberry Cobbler

originally from allrecipes.com as “Best Ever Blueberry Cobbler”

Preheat oven to 375°

Mix together:

  • 3 cups fresh blueberries
  • 3 tablespoons white sugar
  • 1/3 cup orange juice (all I had was Orange Peach Mango)

Pour the blueberry mixture into an 8 inch square baking dish and set aside.

In a small bowl, thoroughly mix:

  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 pinch salt

In a medium bowl cream together: (this is the doubled amounts as I said I would double it next time)

  • 1 cup butter, softened
  • 1 cup white sugar

Beat in

  • two eggs
  • 1 teaspoon vanilla extract

Gradually add flour mixture, stirring just until ingredients are combined.

Drop batter by rounded tablespoons over blueberry mixture.  Try to cover as much of the filling as possible.

Sprinkle with sugar

Bake in preheated oven for 35-40 minutes, until topping is golden brown and filling is bubbling.

Serve with vanilla ice cream.

Yep, it was good! (photo courtesy of Heather)

Yep, it was good! (photo courtesy of Heather)

 

Peanut Butter Cupcakes

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I found this recipe in anticipation of March 1 which is National Peanut Butter Lover’s Day, but we did not get them made.  We had some time this afternoon so I got things started and then my first born came in to help me finish the baking process.  We didn’t follow the recipe I found online exactly so I will just post what we did as I know it worked.  I would imagine that you have these ingredients already so don’t wait….get up and get baking, you will be glad you did.

PB & C Cupcakes (Peanut Butter and Chocolate)

Preheat oven to 375º

Line Muffin tin with paper cups (we did 12 large and then 21 small)

In a large bowl combine and then mix on high speed until creamy

  • 1/2 cup peanut butter
  • 1/3 cup shortening
  • 1 tsp vanilla extract

Gradually add, mixing until light and fluffy:

  • 1 1/2 cups brown sugar

Add to the peanut butter mixture with the mixer running

  • 2 eggs (add one at a time)

In a separate bowl combine:

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Keeping the mixer running, add the dry mixture to the batter a little at a time alternating with the milk until incorporated

  • 3/4 cup milk

Now distribute the mixture amongst the paper muffin cups.  For large cupcakes, fill 1/4 of the cup, place an unwrapped, upside down Hershey Kiss in the cup then fill to the 1/2 way point to allow for expansion while baking.  For small cupcakes fill 1/2 full using chocolate sprinkles rather than a Hershey Kiss.  (I used a Pampered Chef Rotary Grater that I’ve had for years).

We baked the large cupcakes for 18 minutes (bake until firm or a toothpick comes out clean….but don’t hit the melted chocolate when you check!)

The small cupcakes took about 9 minutes in our oven.

We removed them from the pan and let them cool on a wire rack.  Then we frosted with a bit of marshmallow creme and sprinkled more chocolate shavings on top.  YUM.

PB & C Cupcakes from beckinpa.wordpress.com

Mexican Fiesta Night

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It is no secret that I love Mexican food.  When I lived in an area where I could throw a rock and hit a Tex-Mex restaurant, I never prepared it at home….we just enjoyed a night out.  BUT now I live in the land of Pizza Places so Tex-Mex is hard to find.  Tonight was Friday and nothing says “Welcome to the Weekend” better than a nice plate of Mexican food.  So I’m going to share with you a recipe for Cheese Enchiladas that I have compiled over the last year from a variety of sources into my own recipe.  PLUS I have a Mexican rice and an easy sopaipillas recipe to share with you.  The other item on our plates came from Trader Joe’s Freezer section—Roasted Corn other times we have had canned refried beans.

Now you too can have your own Mexican Fiesta Night.

Cheese Enchiladas

First prepare the enchilada sauce.

In a skillet, heat for 1 to 2 minutes (I whisk it together in the skillet for the time frame)

  • 2 Tablespoons vegetable oil
  • 2 Tablespoons cornstarch

Whisk into the skillet mixture:

  • 2 cups of chicken broth (or vegetable broth if you want to go vegetarian)

Add and continue to whisk:

  • 1 small can of tomato sauce (8 oz)
  • 1 teaspoon salt
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • dash of cayenne pepper (several dashes if you like to kick up the heat)

Let simmer for 5 to 6 minutes before you start to make the enchiladas

Preheat the oven to 350 degrees.

Spread sauce in the bottom of your glass baking dishes.  I use a 9 x 12 pan for the enchiladas that will have onions and an 8 x 8 pan for those that will not have the pleasure of onions joining them.

Now you need:

  • 10-14 corn tortillas
  • 2 1/2- 3 cups of shredded cheese (I often use a mixture of sharp cheddar and Mexican blend)
  • 1 package of queso fresco.  Mine was round and I cut it into strips so that I could lay a strip in a tortilla.

Prepare the Enchiladas:

Place a tortilla down in the sauce and let it get “happy” in the sauce.  It should be covered in sauce to help it become pliable.

Once it has had a good bath in the sauce for about 15 seconds (I’m guessing on that as I didn’t count while doing it I just eyed it.  I hate it though when a recipe doesn’t tell me how long!….sorry)….so once it has had the sauce bath, place a strip of queso fresco and then sprinkle a couple of Tablespoons of shredded cheese down the center of the tortilla.  If you want to add chopped onions at this point go ahead.

Now pick up the tortilla and roll up the sides.

Lay it seam side down in the dish.

Repeat using all the tortillas and almost all of the cheese.

Spread any remaining sauce over the top of the enchiladas.

Sprinkle with the remaining cheese (crumble the queso fresco at this point).

Sprinkle the onion enchiladas with more onions if you so desire!

Bake in the preheated oven for 15 to 20 minutes or until the sauce is bubbling and the cheese has melted.

 

Mexican Rice

This dish was given to me by a friend in Texas.  She shared it at her MOPS group and then I shared it with my MOMS group!  My handsome fella loves this one.  I like to start this just before beginning the process on the enchiladas as it takes about 30 minutes for my rice to get to the desired “doneness”.

Heat in skillet (that has a lid because you will need to cover this):

  • 3 Tablespoons of oil

Add to skillet and allow to brown for 3 to 4 minutes:

  • 1 cup raw rice (I like Uncle Ben’s)

Add to skillet:

  • 1 onion, chopped

Mix together and then add to the skillet:  (watch out as when you add this it will steam up)

  • 1 small can of tomato sauce and enough water to make 2 cups of liquid (if they don’t shrink the can size that should be a can of tomato sauce (8oz) and then a can of water)

Sprinkle with seasonings:

  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • salt
  • pepper (I like to go heavier on the pepper than the salt)

Bring to a boil

Cover and Cook on low for 20 minutes—-do NOT peak, or stir.

If after 20 minutes the liquid is not all absorbed, you can leave the burner on for 3 to 5 more minutes and then check.  If it is getting there but not quite where you would like it then turn the burner off and let it sit on the burner.  (I have an electric stove top so it remains hot for a while after turning the burner off).  Remove from burner once all the water is absorbed.

 

Easy Sopaipillas

These are so yummy to finish off  your Mexican themed meal.  You can make your own dough from scratch and mess with all of that OR you can follow this recipe!

You will need a deep skillet, a deep-fry thermometer (I didn’t realize I had one and after many years I finally opened a wedding gift that I had been moving, in the package from place to place to place all these years!), and tongs.

In the deep skillet heat

  • 1/2 inch of vegetable oil  until the deep-fry thermometer registers 350 degrees.

While the oil is heating up cut into wedges:

  • flour tortillas (however many you think you can eat!)

Also prepare you cinnamon and sugar to sprinkle over the top.  I always have this mixed up for cinnamon toast for our breakfast needs.

Working in batches, drop about 3 or 4 tortilla wedges in the hot oil.

Turn them once until bubbly and golden on both sides.

Remove from the oil to a paper towel-lined plate and sprinkle, generously, with the combined cinnamon/sugar.

Continue frying the tortillas until you have prepared enough for your crew.  Sometimes you may need to let the oil return to 350 between batches….but be careful to not let the oil get too hot—I speak from experience as I had some crispy ones tonight as I got distracted while letting the oil heat up

Now “Ándele! Ándele!” As Speedy Gonzales would always say, and go get these items so you can enjoy a Mexican fiesta in your own casa!