Just a Mom, HA!

Half-the-Butter Oatmeal Cookies

I love cookies. LOVE them!  Growing up with my parents, how could I not?  My mom is a cookie artist and my Dad is a Cookie Monster.  What I don’t love are the cookies that are SO buttered that they leave grease behind on your fingers or napkin.

Here’s a little secret – you can half the butter on LOTS of cookie recipes.

I even used low-cal butter.

That being said, the flavor was perfect.  Not too sweet, smooth inside and slightly crisp on the outside.  Fierce.

Half-the-Butter Oatmeal Cookies

• 1/4 c. butter/margarine, softened (I used light Blue Bonnet)
• 1/2 c. packed brown sugar
• 1/4 c. white sugar
• 1 egg
• 1 tsp vanilla
• 3/4 c. flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1 1/2 c. quick oats
• 1/2 c. semi-sweet chocolate chips (I used the mini-chips and they were great)

Cream together the soft butter, brown sugar, white sugar, egg, and vanilla.  Add dry ingredients all at once, then stir until well blended.  Drop by heaping teaspoonfuls onto cookie sheets.  Bake at 325 for 13 minutes. Cool on the baking sheet, then transfer for racks.  Makes about 2 dozen cookies.

Happy Cooking!

Valentine Cupcakes (3 Color and Heart Shaped Cupakes)

I hope that everyone had a wonderful Valentine’s Day!  For a special surprise, I made Valentine cupcakes for my sweetheart.  They were a combination of ideas that I’d seen, and I was VERY happy with the results.I’m not a baker and I’m not a decorator, but these are just cute, don’tcha think?

AND the ideas used on these cupcake could be applied to other holidays/events, so let’s check these ideas out:

What you need:

• 1 cake recipe or one cake box mix
• 1 frosting recipe or 1 can frosting
• food coloring
• marbles
• plastic bags

To make the heart shaped cupcakes, line the baking pan with cupcake papers, fill them according to your recipe’s directions (about 2/3 full is normal), then slide a glass marble between the paper and the wall of the pan.  It will look like this:

Bake the cupcakes according to your recipe’s instructions (mine baked at 350 for 18 minutes).  Be careful of the marbles when you remove the cupcakes – they pop out and are HOT!

Here’s a good view of what the marbles actually do to the cupcake:

I looked at these and said to Jay, “I think they look like little Pac Man heads more than hearts.”  He said that made them all the better Valentine for him.

IDEA for OTHER USES:  Make these into Pac Man cupcakes with yellow frosting and chocolate eyes!  Or use some green and white for little dinosaur heads with open toothy mouths.

To Make Three Color Cupcakes: To make the tri-color cupcakes as seen here, start with a white-colored cake (mine was a type ofvanilla).  After the recipe is mixed together take about 1/4 of the mix and put it in a plastic bag with food coloring.  Squish the bag until it is evenly colored.  Do the same thing with another 1/4 of the mix adding a new color, or a darker shade of the first color.

Fill the cupcake papers about 1/2 full, then snip the corner off the plastics bags and funnel the colored cake batter one at a time onto the center of the white batter until filled about 2/3 full.  Try not to let the colors mix together very much, just layer them.  Bake according to recipe directions.

IDEA for OTHER USES:  Use any color combo you want, or add some flavor extract to make flavor layers to your cupcakes!DECORATING:

I won’t ever pretend to be an expert on this, so if you’re like me here are some ideas:

• To get that smooth frosted look, warm up your icing.  A few moments in the microwave makes frosting much more liquidy, you can then dip your cupcakes in the frosting and let them dry for a no-stroke iced finish.  NOTE: If there are bubbles in your icing just be patient and wait for them to clear on their own.  If you dip them too soon the bubbles show on your cupcakes.
• No frosting funnels? No PROB! This is the average pantry after all – just spoon some frosting into a plastic zip bag, snip a very small piece off of one corner and squeeze away for easy decorating with no special tools (that is was I did for all cupcakes pictured).

Happy Cooking!

Naan Revisited – “Healthy” Pizza & Cinnamon Rolls

A couple of weeks ago I wrote a post for naan, Indian flat bread.  I fell in LOVE with this recipe and was inspired by a friend’s comment to try it in new ways.

#1 Pizza:

Naan pizza was fantastic and is a great way to “healthify” a favorite comfort food of mine.  Naan is oil free, I used turkey pepperoni, and went light on the cheese, giving me ALL of the glorious taste without grease puddles to mop up.  Heaven!

To try this: Make naan as directed, but break it up only into 3 sections.  Roll them out, place on a sprayed cookie sheet for the second rising.  After the second rising, top dough with your favorite pizza ingredients, and bake at 350 degrees for 11 minutes (or as long as it takes to cook through and lightly brown the edges).

#2 Cinnamon Rolls.  Again, heaven (and easier than I thought)!

To try this: Make naan as directed, but break it only into three pieces. Roll pieces out into as even a rectangle as possible.  Cover dough with melted butter, then sprinkle with cinnamon sugar.  Roll the dough until you have formed a long ‘log’ and pinch the edges to seal it up.  It’s okay if some of the cinnamon slime squeezes out, I spooned the extra over the tops when they were all placed.

Slide a thread (or dental floss could work) just under one end of the log until you reach about an inch and a half, then cross the thread over the log and pull ends until you make a slice through the dough.  Remove the now cut roll and place cut side down in a lightly sprayed cake pan.  Repeat this for the entire log.  Allow rolls to rise the second time.  Bake rolls at 350 degrees for about 15 minutes or until tops are lightly browned like in the picture.  Top with a simple glaze and serve warm.

Simple glazes can be made with powdered sugar, a little melted butter, a little vanilla and a little milk. Happy Cooking!

Pudding in a Cloud

Here’s an EASY dessert idea straight from my childhood that pleases both young and old.

Pudding in a cloud.

So simple, yet so stinkin’ good!  The idea is that you can’t see the pudding from the outside because it’s too well blocked by a layer of COOL WHIP!

Yum! (Or nummy nummy num, as Cee would say.)

My mom would make these on special family nights and line them out on the counter for all 5 of us.  My brothers and I would argue and shove until we were sure that we had the biggest or best serving.

It works with any pudding, any whipped topping, can be served up with a plethora of other goodies, or can be scaled back with low-cal Cool Whip, sugar free pudding, skim milk and you’ve got yourself a great low-cal alternative to ice cream!

Pudding in a Cloud

• 1 tub whipped topping
• Pudding – any flavor, I’ve only ever used instant which makes for a quicker dessert, but cooked pudding would be fine if you have the patience.
• Individual glass dishes (or at least a see through container if you don’t trust your kiddos with glass yet)

Mix up pudding according to package or recipe.  Allow to cool in fridge until set.  Using a spoon, heap and glob of whipped topping into a glass container, smearing it around until the glass is completely covered and you can’t see through (that would be the “cloud”).  Line all of the containers that you’ll use in this manner, then scooped the set/chilled pudding into the cloud.  Put a small final drop of whipped topping on the top.  Eat it alone, stash it in the fridge for a few hours, or serve it up with other goodies – goes great with graham crackers, nilla wafers, or anything else you want!

Happy Cooking!

Wonder Bars (AKA Homemade Reese’s)

Now to reveal this other mystery goody on our caroling plate this year…

Wonder Bars – a classic, Mama D treat.  They are a wonder, because they are Reese’s Peanut Butter Cups – homemade style.  They are wonderfully tasty, but also wonderfully fattening, so proceed with caution.

Wonder Bars

• 3/4 c. margarine or butter
• 1 3/4 c. graham crackers, crushed (11 crackers)
• 1 c. peanut butter
• 2 1/2 c. powdered sugar
• 16oz. milk chocolate chips

Melt margarine, add peanut butter and mix. Add graham cracker crumbs and powdered sugar to butter mixture then blend well. Pad “dough” into a 13×9 in pan. In a microwave safe bowl, microwave chocolate chips for 2 minutes. Stir until smooth. Spread on top of PB mixture. Refrigerate for 20 minutes to help the chocolate set.

Kim’s tips:  Doing half of this recipe in an 8×8 square pan is great for smaller families.  Also, if you choose to chill your wonder bars to help the chocolate set faster, let them come back up to room temp before cutting them so that the chocolate doesn’t crack.

Happy Cooking!

Red Velvet Truffles

Here’s a shot of our caroling goodies this year:

Like I said in another post, I’m a little short on time this month, so we stuck with some simple family classics: cake batter cookies, Wonder Bars (recipe coming soon), and Red Velvet Truffles.

If you need an easy Christmas treat idea, but that will still impress your friends or guests, I’d highly recommend this recipe along with its sister recipe, Oreo Truffles.  For flavor/texture, I prefer the Oreo, but for Christmas time you can’t beat the red and white combo of these truffles.

Red Velvet Truffles

• 1 box red velvet cake mix
• 1 can cream cheese frosting
• 1 package of white almond bark
• food coloring or sprinkles for decorating, if desired

Bake the red velvet cake according to package directions – I used applesauce in place of the oil and it worked out great for this recipe.  Allow cake to cool completely, then break it down into crumbs.  Add frosting to crumbs, blending until evenly dispersed.  Form the cake mixture into bite-sized balls and place on cookie sheets lined with foil or parchment paper.  Freeze balls for one hour, or put in the fridge for 3-4 hours, or until needed.  I made my cake and balls the day before, kept them in the fridge all night, then coated them the next day.  Melt down half of the almond bark according to package directions, being careful not to scorch it.  Roll the balls in the bark coating them completely, then drain excess coating with a fork before placing the balls back on the cookie sheet.  Repeat for second half. If you want to decorate the truffles, add some sprinkles before the bark sets, or dye some bark with food coloring to drizzle or draw designs (I was thinking of trying to make green holly leaves on mine, but ran out of time and bark). Refrigerate until time to serve.

Happy Cooking!

Pumpkin Cake with Cheesecake Pokes

It’s the season for pumpkin recipes, so I’m hoping on board too!  For his birthday cake this year, Jay wanted a pumpkin roll.  We both LOVE pumpkin rolls, but my average pantry doesn’t have all of the supplies needed to make one, and I couldn’t find one to buy, so I promised Jay that if he couldn’t have pumpkin roll, I’d find a away for him to have pumpkin roll flavored cake.

This cake recipe is a wonderful alternative for a seasonal pumpkin dessert – it’s oil free and SUPER easy to throw together.  Not to mention that just smelling it in the oven sent my taste buds through the ROOF with anticipation!

Just make the cake, and frost it as desired, or use cheesecake pudding to up the ante – it’s your call.

Pumpkin Cake (with cheesecake pokes)

{Cake recipe adapted from the Egg Beaters website}

• 1 pkg. yellow cake mix (a brand that has pudding in the mix)
• 1 (15 oz) can of solid-pack pumpkin (such as Libby’s)
• 3 eggs
• 1/2 c. water
• 1/4 c. fat-free sour cream
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground ginger

If making with cheesecake pokes:

• 1 pkg cheesecake flavored instant pudding
• 2 c. skim milk
• Light whipped topping

Spray a 13 x 9 inch baking pan with cooking spray and set aside.  Combine all cake ingredients in a large mixing bowl and beat until well mixed and fluffy.  Pour batter into prepared pan and bake at 350 degrees for 40 minutes (or until cake passes toothpick test).  Allow cake to cook on a rack until room temperature.

If just making the cake, frost or serve as desired.

For cheesecake pokes: Once the cake has cooled use the back of a spoon to poke holes into the cake.  The holes don’t need to have any reason to them, but do keep about an inch or so around them (putting them very close makes the cake fall apart when serving).  When cake is ready, mix together the pudding and milk until well blended.  Pour pudding over cake, trying to get as much into the holes as possible (some will pool at the sides and that’s fine).  Cover cake and refrigerate it for an hour.  Before serving, spread the whipped topping over the cake and garnish with sprinkled cinnamon.

Happy Cooking!

Hot Fudge Slow Cooker Cake

Love chocolatey goo?  Love easy homemade desserts?  Have I got the thing for you:

This cake is simple, rich, and when paired with vanilla ice cream is basically unbeatable (Jay even said it was better than the restaurant chocolate cake he’d eaten that same day!).  It doesn’t look like a lot, but it served me, Jay, Cee, 3 twenty year old boys, with a leftover scoop remaining.

Hot Fudge Slow Cooker Cake (adapted from Betty Crocker)

• 1 c. flour
• 1/2 c. sugar
• 2 Tbs baking cocoa
• 2 tsp. baking powder
• 1/2 c. milk
• 1 Tbs canola oil
• 1 Tbs natural applesauce
• 1 tsp. vanilla
• 3/4 c. packed brown sugar
• 1/4 c. backing cocoa
• 1 1/2 c. hot water
• possible add-ins: 1/2 c. chopped nuts, or 1/4 c. chocolate chips, or nothing at all

Mix together first 8 ingredients.  Once combined add your chosen mix-in, or move on to the next step.  Spread batter evenly in the slow cooker (will be kind of thin, don’t worry).  Next mix the brown sugar, 1/4 c. cocoa in a small bowl, add the hot water stirring until dissolved and smooth. Pour sauce evenly over batter in the slow cooker.

Cook on high for 2 hours, or until cake passes the toothpick test.  Turn off the slow cooker and allow cake to rest 30-40 minutes.*  Serve warm with vanilla ice cream.

Kim’s note:  When I opened my slow cooker I thought I’d burnt my cake!  But it turns out that the sauce settles to the bottom and the cake rises up to the top during the baking process.  The top will look dry, but the gooey sauce is just down under the surface.

Happy Cooking!

Banana Bread Trifle

This quick, throw-together and you’re done, dessert is simply creamy heaven!  I’ve always loved trifle, and when I tried a similar trifle at a party, I just knew that I had to make this for Jay (my Banana Bread Monster).  Since my Average Pantry doesn’t include a large trifle serving dish, I made individual trifles in glass goblets.  Making individual dishes is great for making desirable portions (health living) for you and your kids, but by using glass cups or goblets, the trifle layering still comes through.

I particularly love how the pudding takes on the flavor of banana in this dish, and that the number of possible add ins are endless.  Here’s what to do:

Banana Bread Trifle

• Cubed banana bread
• sugar-free vanilla pudding (trust me on the sugar free part, I was a little skeptical myself, but the sweetness of the bread really works well with it)
• 2 c. skim milk
• Light whipped topping
• Your choice of add-in for layering (The lady at the party used pomegranates, I used chocolate chips, but I think that Reese’s PB cups or any kind of berry would be divine.)

Have all ingredients prepared and at hand except for pudding.  You have to move quickly so that the pudding doesn’t set while you work.  First put in your glass dishes a few bite-sized cubes of banana bread (I’d say that the smaller the better).  Prepare pudding with milk, then pour over bread until just covered.  Top first with the add in of your choice then with whipped topping. Repeat layers as many times as you want, or stop there for a smaller serving.  Allow trifles to set in the refrigerator – the pudding really only needs 5 minutes, but giving it more time will let the flavors blend even better.

With one box of pudding and about half of the whipped topping I made three of the large goblets pictured.

Peanut Butter Chocolate Banana Bread

I’ve mentioned now a few times that I’m no baker.  7 out of 10 things that I bake seriously fail.  But today I’m proud… I’m oh so proud that I baked something that I made up and it was a success!

The flavor combo of banana, Peanut Butter, and chocolate has got to be one of my favorites of all time.  So I looked over some banana bread recipes that I know, made some adjustments, broke the batter down and made chocolate-peanut butter-banana STRATA!

Can you see the three strata?  Chocolate, PB, and then plain banana on top.  Delish!

This bread is fab, but I’ll also let it slip that I have more in store for this bread, but that is to come on another post. : )

The banana and peanut butter flavors are the strongest by far, so I may try adding chocolate chips next time to bring in more chocolate.*

Peanut Butter Chocolate Banana Bread

• 2 c. flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas (mashed)
• 2 Tbs natural applesauce (you could use oil or softened butter here, but applesauce worked fine)
• 1/2 c. sugar
• 1/2 c. packed brown sugar
• 2 eggs
• 1 1/2 tsp. vanilla extract
• 1/2 c. milk
• 1/4 c. peanut butter
• 1 Tbs cocoa powder

Preheat oven to 350 degrees, prepare pan with cooking spray and a light dusting of flour (I used an 8×8 square glass dish, but you could use a loaf pan).  In a bowl combine flour, baking powder, baking soda, and salt.  Stir until evenly combined.  In another bowl stir together the sugars, eggs, applesauce, vanilla, milk, and mashed bananas.  Add half of the powder mixture to the wet ingredients, stir to combine, then add the remaining powder and continue to stir until evenly combined.

Distribute the batter evenly into 3 bowls.  To one bowl add the peanut butter and stir until combined.  To another bowl add the cocoa powder and stir until combined.*  Now layer the batter starting with the chocolate into the prepared baking dish.  Turn or shake the dish until the batter lays evenly.  Next add the PB batter – this will be thicker than the last, so you will need to help it disperse.  Next add the plain banana batter and again shake dish until the batter lays evenly.

Bake at 350 for 50 minutes or until bread passes the toothpick test.

*In the future, I will try adding 1/4 c. of semi-sweet chocolate chips to both the PB and banana batters to help boost the chocolate flavor.

Happy Cooking!