Christmas time is my absolute favorite time of year..and one of the many reasons is all the amazing food to bake, alot of which involve chocolate! So this is my take on White Trash..the concept of combining everything but the kitchen sink into some delicious concoction! It is a recipe that really lets your creative-ness shine :)
INGREDIENTS:
- 1/4 C mini nilla wafers*
- 1/ 4 C banana chips**
- 1/4 C walnuts
- 1/4 C mini marshmellows
- 1 bag of semi sweet chocolate chips
- coconut
*it is best to crush the wafers, banana chips, and nuts into smaller pieces*
1. Combine the wafers, banana chips, walnuts (or whatever nuts you want..or none at all), and marshmellows in a bowl.
2. Melt down chocolate chips in a double boiler or the microwave.
3. Pour melted chocolate into the bowl of other ingredients and stir together.
4. Spread onto a cookie sheet lined with parchment paper, sprinkle with coconut and put in fridge or freezer until set.
5. Break into pieces and enjoy!
** You can find banana chips (just dried bananas) at any health food store or any grocery store in the health food/organic aisle....also if you want another super easy and delish recipe try this one!
That's it! Super easy!! Now heads up..the measurements are all guesstimates because I just decided to try and make this on a whim..and it turned out so good! I would totally suggest letting your baking (or non-baking) creativity go crazy and see what amazing concoctions you can come up with!
Merry Christmas and Happy Baking! :)
12.16.2011
Chocolate Banana Chips
Chocolate + Banana = happiness in your mouth!! Here's a super easy and delish recipe with, you guessed it, just chocolate and bananas :)
INGREDIENTS:
- banana chips
- chocolate chips
- white and regular (semi-sweet, milk, or dark..whichever you prefer)
1. Melt your choice of regular chocolate chips in a double boiler.
2. Dip banana chips into chocolate to coat at least half of each one and place on a cookie sheet lined with parchment paper.
3. Put in fridge or freezer and then while waiting for them to set melt the white chocolate chips.
4. Remove the banana chips from fridge or freezer and drizzle with melted white chocolate chips and put back in fridge or freezer
5. Enjoy!!!
Sorry about the blurry picture...taken on my phone..couldn't find my camera
-You can find banana chips (dried bananas) at any health food store or almost any regular grocery store in the health food/organic food aisl
INGREDIENTS:
- banana chips
- chocolate chips
- white and regular (semi-sweet, milk, or dark..whichever you prefer)
1. Melt your choice of regular chocolate chips in a double boiler.
2. Dip banana chips into chocolate to coat at least half of each one and place on a cookie sheet lined with parchment paper.
3. Put in fridge or freezer and then while waiting for them to set melt the white chocolate chips.
4. Remove the banana chips from fridge or freezer and drizzle with melted white chocolate chips and put back in fridge or freezer
5. Enjoy!!!
-You can find banana chips (dried bananas) at any health food store or almost any regular grocery store in the health food/organic food aisl
10.17.2011
Mini Apple Pies with Whipped Cream!
So I have a Babycakes cupcake maker..and it is awesome! I recently discovered that I could make pies in it..so thats exactly what I did! You could also just use a regular cupcake pan to make these.
Oven: 375
Prep: 25 min
Bake: 20 min*
Ingredients:
- 1 piecrust recipe which can be found here
- about 7 apples (peeled,cored,chopped)
- 1/3 C sugar
- 1/4 C cornstarch
- cinnamon
- nutmeg
- salt
- 2 tbsp. unsalted butter (cut into small pieces)
- 1 egg white (lightly beaten)
- brown sugar
Put the peeled, cored, and chopped apples into a large bowl. Depending on the size of your pie(s) will determine the size to cut your apples. Mix in the sugar, cornstarch, spices, and salt. Roll out the dough and cut out circles using a cookie cutter or coffee mug (you will have to do test cut out to determine the right size for your pan). Then spoon the apple mixture into the prepared dough, put small pieces of butter on them and you can either cover each one with a second dough and brush lightly with egg white and sugar and cut vents. Or you can just leave them topless but still top with butter and a little brown sugar (The brown sugar and butter melt together to make a delish syrup)
*Baking times will vary becuase of the size of the pies, so just bake till crust is golden brown
** The spices do not have measurments becuase I just measured it into my hands..but I would guess about 1-2 teaspoons...and feel free to add or remove your favorite fall spices :)
Now that we have pie..we can't forget the whipped cream!
Ingredients:
- 1/4 C heavy whipping cream
- powdered sugar
- vanilla extract
- cinnamon (the secret weapon!!)
Beat the heavy whipping cream for a few minutes until soft peaks form. Add in some powdered sugar (again no measurements..add until it reaches the sweetness you like..at least a few tablespoons) along with some vanilla extract. Continue to beat until thick and creamy. Then add in some cinnamon...I just grated in a few teaspoons. It complements the apple pie so well!!! Be sure to store in the fridge and serve within 24 hours of making becuase since it is homemade it doesn't have the stability of store bought..but it is so worth it!
I hope this delish and easy treat makes it onto your table this Fall.
Enjoy (:
Oven: 375
Prep: 25 min
Bake: 20 min*
Ingredients:
- 1 piecrust recipe which can be found here
- about 7 apples (peeled,cored,chopped)
- 1/3 C sugar
- 1/4 C cornstarch
- cinnamon
- nutmeg
- salt
- 2 tbsp. unsalted butter (cut into small pieces)
- 1 egg white (lightly beaten)
- brown sugar
Put the peeled, cored, and chopped apples into a large bowl. Depending on the size of your pie(s) will determine the size to cut your apples. Mix in the sugar, cornstarch, spices, and salt. Roll out the dough and cut out circles using a cookie cutter or coffee mug (you will have to do test cut out to determine the right size for your pan). Then spoon the apple mixture into the prepared dough, put small pieces of butter on them and you can either cover each one with a second dough and brush lightly with egg white and sugar and cut vents. Or you can just leave them topless but still top with butter and a little brown sugar (The brown sugar and butter melt together to make a delish syrup)
*Baking times will vary becuase of the size of the pies, so just bake till crust is golden brown
** The spices do not have measurments becuase I just measured it into my hands..but I would guess about 1-2 teaspoons...and feel free to add or remove your favorite fall spices :)
Now that we have pie..we can't forget the whipped cream!
Ingredients:
- 1/4 C heavy whipping cream
- powdered sugar
- vanilla extract
- cinnamon (the secret weapon!!)
Beat the heavy whipping cream for a few minutes until soft peaks form. Add in some powdered sugar (again no measurements..add until it reaches the sweetness you like..at least a few tablespoons) along with some vanilla extract. Continue to beat until thick and creamy. Then add in some cinnamon...I just grated in a few teaspoons. It complements the apple pie so well!!! Be sure to store in the fridge and serve within 24 hours of making becuase since it is homemade it doesn't have the stability of store bought..but it is so worth it!
I hope this delish and easy treat makes it onto your table this Fall.
Enjoy (:
10.16.2011
Super Easy Pie Crust
Thanksgiving and Christmas are coming soon..and I am so ready to get baking (and eating :]). This recipe is from the Thanksgiving issue of the Rachel Ray magazine "Everyday". It turned out so light and flakey!
Makes: Two 9 inch crusts
Prep: about 20 min.
Ingredients:
- 2 1/2 C flour
- 1 tsp. salt
- 1 stick COLD butter cut into small pieces
- 6 tbsp. CHILLED vegetable shortening
- ice water
Mix together the flour and salt. Then with a pastry blender (or 2 knives or your fingers) cut in the butter or shortening until it is all about the size of peas. Add in some ice water (a little at a time) and stir with a fork until the dough is moist. Gather it all up into a ball, divide it in half and wrap in plastic wrap. Refigerate for at least an hour and up to 3 days.
When you are going to roll it out, let it come to room temp. for about 15 minutes. Lightly flour a surface and rolling pin. Roll out, working from the center out, to get the desired size. Continue to flour and turn circle as needed.
And thats all there is to it...Super easy and quick recipe to get your own delish pie crust!
*Make sure the butter and shortening are cold/chilled so it cuts into the four mix..instead of melting
**I add spices like cinnamon to my dough depending on what I am using it for :)
Enjoy!
Makes: Two 9 inch crusts
Prep: about 20 min.
Ingredients:
- 2 1/2 C flour
- 1 tsp. salt
- 1 stick COLD butter cut into small pieces
- 6 tbsp. CHILLED vegetable shortening
- ice water
Mix together the flour and salt. Then with a pastry blender (or 2 knives or your fingers) cut in the butter or shortening until it is all about the size of peas. Add in some ice water (a little at a time) and stir with a fork until the dough is moist. Gather it all up into a ball, divide it in half and wrap in plastic wrap. Refigerate for at least an hour and up to 3 days.
When you are going to roll it out, let it come to room temp. for about 15 minutes. Lightly flour a surface and rolling pin. Roll out, working from the center out, to get the desired size. Continue to flour and turn circle as needed.
And thats all there is to it...Super easy and quick recipe to get your own delish pie crust!
*Make sure the butter and shortening are cold/chilled so it cuts into the four mix..instead of melting
**I add spices like cinnamon to my dough depending on what I am using it for :)
Enjoy!
9.07.2011
Lemon Meringue Cupcakes
This recipe is from 500 Cupcakes..it is the coolest little book ever! I really love anything lemon..i love the smell and the taste, it is so light and fresh, so when I came across this recipe I knew I had to try it....and it was awesome!!!
Oven: 350
Makes: 1 1/2 dozen
Bake: 20 minutes
INGREDIENTS:
Cupcakes
-1 C butter; softnened
-1 C gran. sugar
-2 C cake flour
-2 tsp. baking powder
-1 tsp. salt
-4 large eggs
-1/2 C buttermilk
-1 tsp. vanilla
*add in some lemon juice and zest
Filling
-1/3 C lemon juice (fresh squeezed is best)
-1 (14 oz) can condensed milk
*add in some lemon zest
Meringue
-3 egg whites
-1/4 tsp. cream of tartar
-1/3 C gran. sugar
Preheat the oven to 350. Sift flour, bak. powder, and salt together; set aside. Beat butter and sugar until creamy. Add eggs, then vanilla; beat well after each addition. Then alternate the flour mixture and buttermilk. Finally squeeze in some fresh lemon juice and grate in some lemon zest for an extra layer of flavor. Bake cupcakes for about 20 minutes, or until toothpick from center comes out clean. Cool completely before filling and frosting.
To fill a cupcake, make a whole in the top center and then fill with some of the filling mixture. Replace cupcake 'lid' and set aside until all cupcakes are filled.
After all cupcakes are filled, make the meringue and preheat the oven to 450. Frost each cupcake and then bake them in the oven for about 5 minutes, or until the meringue turns golden.
And ENJOY :D
Oven: 350
Makes: 1 1/2 dozen
Bake: 20 minutes
INGREDIENTS:
Cupcakes
-1 C butter; softnened
-1 C gran. sugar
-2 C cake flour
-2 tsp. baking powder
-1 tsp. salt
-4 large eggs
-1/2 C buttermilk
-1 tsp. vanilla
*add in some lemon juice and zest
Filling
-1/3 C lemon juice (fresh squeezed is best)
-1 (14 oz) can condensed milk
*add in some lemon zest
Meringue
-3 egg whites
-1/4 tsp. cream of tartar
-1/3 C gran. sugar
Preheat the oven to 350. Sift flour, bak. powder, and salt together; set aside. Beat butter and sugar until creamy. Add eggs, then vanilla; beat well after each addition. Then alternate the flour mixture and buttermilk. Finally squeeze in some fresh lemon juice and grate in some lemon zest for an extra layer of flavor. Bake cupcakes for about 20 minutes, or until toothpick from center comes out clean. Cool completely before filling and frosting.
After all cupcakes are filled, make the meringue and preheat the oven to 450. Frost each cupcake and then bake them in the oven for about 5 minutes, or until the meringue turns golden.
6.19.2011
Snickerdoodle Cupcakes
This recipe is from Martha Stewart's Cupcakes. If you are a fan of snickerdoodle cookies, like I am, then you will absolutley love these cupcakes!! They are super delish :)
Yeild: 28
Oven: 350
Bake: 20 min
INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon,
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar,
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
Preheat oven to 350. Sift together all-purpose flour, cake flour, baking powder, salt, and cinnamon. Set aside. Mix together butter and sugar until creamy. Add eggs, 1 at a time, beating until incorporated. Add vanilla. Alternate flour mixture and milk, beating well after each addition. Pour batter into prepped baking tins and bake until toothpick from center comes out clean.
Buttercream Frosting
- 2 1/2 sticks unsalted butter, room temp
- 5 cups confectioner's sugar
- 1 tablespoon vanilla
- 1 to 2 tablespoons milk
Beat butter until creamy. Add in confectioner's sugar 1 cup at a time, beating until smooth after each addition. Add in vanilla and 1 tablespoon milk, beat until fluffy, add in other tablespoon milk if necessary.
Frost cupcakes and sprinkle with cinnamon/sugar mixture.
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
ENJOY!
Yeild: 28
Oven: 350
Bake: 20 min
INGREDIENTS
Preheat oven to 350. Sift together all-purpose flour, cake flour, baking powder, salt, and cinnamon. Set aside. Mix together butter and sugar until creamy. Add eggs, 1 at a time, beating until incorporated. Add vanilla. Alternate flour mixture and milk, beating well after each addition. Pour batter into prepped baking tins and bake until toothpick from center comes out clean.
Buttercream Frosting
- 2 1/2 sticks unsalted butter, room temp
- 5 cups confectioner's sugar
- 1 tablespoon vanilla
- 1 to 2 tablespoons milk
Beat butter until creamy. Add in confectioner's sugar 1 cup at a time, beating until smooth after each addition. Add in vanilla and 1 tablespoon milk, beat until fluffy, add in other tablespoon milk if necessary.
Frost cupcakes and sprinkle with cinnamon/sugar mixture.
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
ENJOY!
3.21.2011
Mint Chocolate Chip Cupcakes
This recipe is from the Better Homes and Gardens Special Interest - Cupcakes of 2011, where they were originally called Shamrock Milk Shake Cupcakes. But regardless of the name...they are absolutely to-die-for-delicious...and a perfect treat for St. Patrick's Day (which is why I decided to make them :])
Prep: 30 minutes
Bake: 15-18 minutes
Oven: 350 F
Yields: 48 minis or 24 regular size
INGREDIENTS
- 4 egg whites (make sure you let the eggs stand at room temp. for about 30 min.)
- 2 Cups all-purpouse flour
- 1 teas. baking powder
- 1/2 teas. baking soda
- 1/2 teas. salt
- 1 Cup buttermilk *
- 1/4 Cup creme de menthe **
- 1/2 Cup shortening
- 1 3/4 Cups gran. sugar
- 1 teas. vanilla
- good handful of chocolate chips
Preheat oven to 350. In medium bowl, combine flour, baking powder, baking soda, and salt; set aside. In a measuring cup combine buttermilk* and creme de menthe**; set aside. In mixing bowl, beat shortening. Add sugar gradually until fluffy. Beat in vanilla and egg whites. Alternate the flour mixture with the buttermilk mixture until well combined.Fold in chocolate chips. Spoon into prepared pans about 2/3 full. Bake for 15- 18 minutes or until toothpick inserted in the center comes out clean.
* instead of buttermilk, sour milk can be substituted by putting 1 tablespoon lemon juice or vinegar in a measuring cup and adding just enough milk to make 1 cup. Let sit for 5 minutes.
** instead of creme de menthe, substite 1/4 cup milk, 1 teaspoon mint extract, and green food coloring.
I used the creme de menthe substitute and my cupcakes still turned out light and fluffy. The addition of the chocolate chips gave them that awesome chocolate-mint combanation that I just love and to top them off, I just used store bought vanilla frosting.
EnJoY :D
Prep: 30 minutes
Bake: 15-18 minutes
Oven: 350 F
Yields: 48 minis or 24 regular size
INGREDIENTS
- 4 egg whites (make sure you let the eggs stand at room temp. for about 30 min.)
- 2 Cups all-purpouse flour
- 1 teas. baking powder
- 1/2 teas. baking soda
- 1/2 teas. salt
- 1 Cup buttermilk *
- 1/4 Cup creme de menthe **
- 1/2 Cup shortening
- 1 3/4 Cups gran. sugar
- 1 teas. vanilla
- good handful of chocolate chips
Preheat oven to 350. In medium bowl, combine flour, baking powder, baking soda, and salt; set aside. In a measuring cup combine buttermilk* and creme de menthe**; set aside. In mixing bowl, beat shortening. Add sugar gradually until fluffy. Beat in vanilla and egg whites. Alternate the flour mixture with the buttermilk mixture until well combined.Fold in chocolate chips. Spoon into prepared pans about 2/3 full. Bake for 15- 18 minutes or until toothpick inserted in the center comes out clean.
* instead of buttermilk, sour milk can be substituted by putting 1 tablespoon lemon juice or vinegar in a measuring cup and adding just enough milk to make 1 cup. Let sit for 5 minutes.
** instead of creme de menthe, substite 1/4 cup milk, 1 teaspoon mint extract, and green food coloring.
I used the creme de menthe substitute and my cupcakes still turned out light and fluffy. The addition of the chocolate chips gave them that awesome chocolate-mint combanation that I just love and to top them off, I just used store bought vanilla frosting.
EnJoY :D
3.15.2011
Shortbread Brownies
This recipe is from Bettter Homes and Gardens:Ultimate Cookies and Bars 2010. I made these over this past Christmas Break and besides being extrememely delicious they are also a nice twist on the classic chocolate brownie.
Prep: 20 minutes
Oven: 350 F
Bake: 48 minutes
Yeilds: about 24
Ingredients
- 1 3/4 C flour
- 1/4 C brown sugar
- 1/2 C butter
- 3/4 C mini chocolate chips
- 1 1/3 C gran. sugar
- 1/2 C cocoa powder
-1 1/2 teas. baking powder
- 1/2 teas. salt
- 3 eggs
- 1/2 C melted butter
- 1 TBS vanilla
Directions
*preheat oven to 350*
Stir 1 cup of the flour and the brown sugar together; cut in the 1/2 cup butter. Stir in 1/4 cup choc. chips and then press mixture into prepared (foiled and greased a 9x9x2) pan; bake for 8 minutes. Meanwhile, stir sugar, remaining 3/4 cup of flour, cocoa powder, baking powder, and salt together. Add eggs, melted butter, and vanilla; beat until smooth. Fold in remaining chocolate chips. Spread over baked crust. Bake for 40 minutes. Enjoy :]
Prep: 20 minutes
Oven: 350 F
Bake: 48 minutes
Yeilds: about 24
Ingredients
- 1 3/4 C flour
- 1/4 C brown sugar
- 1/2 C butter
- 3/4 C mini chocolate chips
- 1 1/3 C gran. sugar
- 1/2 C cocoa powder
-1 1/2 teas. baking powder
- 1/2 teas. salt
- 3 eggs
- 1/2 C melted butter
- 1 TBS vanilla
Directions
*preheat oven to 350*
Stir 1 cup of the flour and the brown sugar together; cut in the 1/2 cup butter. Stir in 1/4 cup choc. chips and then press mixture into prepared (foiled and greased a 9x9x2) pan; bake for 8 minutes. Meanwhile, stir sugar, remaining 3/4 cup of flour, cocoa powder, baking powder, and salt together. Add eggs, melted butter, and vanilla; beat until smooth. Fold in remaining chocolate chips. Spread over baked crust. Bake for 40 minutes. Enjoy :]
Baking Time :]
This blog is for all you with a passion for baking! I am working towards a degree in psychology but in my downtime I love to bake!! There's just something about blending together ingredients into something delicious and sharing them with friends and family. I always go on the internet to search for recipes or ideas so I decided...why not share some of my favorites :]
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