Tuesday, November 23, 2010

Upside Down Pumpkin Cake

I tried this dessert at Dessert Auction I recently went to. It was so yummy that I bombarded the lady who made them to ask what they were. I couldn't wait for the recipe so I googled it and found multiple similar desserts, so I tried some things out and came to this amazingly beautiful fall dessert!! It's great in the Flexipat (similar to jelly roll pan) and there's extra to place in a different mold, in which I opted for no nuts in that one. Or, make a smaller batch for just the flexipat or one mold.
Hope you enjoy!












Ingredients

• 1 (29 ounce) can pumpkin

• 1 cup white sugar

• 3 eggs

• 1 (12 fluid ounce) can evaporated milk

• 1 tablespoon pumpkin pie spice

• 1 (18.25 ounce) package yellow cake mix w/ pudding in it

• 1 cup butter, melted

• 1 cup pecans, chopped

• 2 cups frozen whipped topping, thawed (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Place your Flexipat or Fleximold on the perforated baking sheet and set aside.
2. In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan. (NOTE:  I used Pumpkin Pie mix instead of regular pumpkin filling and omitted the spices - just a step easier)

3. Sprinkle the dry cake mix over the pumpkin, then the pecans and then drizzle melted butter over the cake mix.

4. Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping. NOTE: If using the Flexipat or a "thinner" version, you don't need to cook for a full hour, probably only 45 minutes like I did with the Flexipat. This does not need to be refrigerated but is best when served same day or the next.

Tuesday, November 2, 2010

Pumpkin Streusel Muffins


 











Ingredients:
1/2 cup butter, melted and slightly cooled
3/4 cup canned pumpkin
1/2 cup yogurt or sour cream (I used fat free sour cream)
2 large eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp all spice 1/4 tsp cloves (I used the pumpkin pie filling instead of regular pumpkin and ommitted all the spices except cinnamon and thought it was pretty tasty)
1/2 tsp salt
1/2 cup brown sugar
1/2 cup white sugar
Streusel Topping:
In small bowl, combine 2 tbsp flour, 1/4 cup sugar and 1/2 tsp cinnamon. Cut in 4 tsp of butter until mixture is crumbly. Set aside.

Directions:
Place Mini muffin tray on perforated baking sheet, set aside. Preheat oven to 375. In a large bowl, combine melted butter, pumpkin, sour cream, eggs and vanilla and whisk until smooth. In another bowl, sift together flour, baking powder, spices & salt, then stir in sugars. Add pumpkin mixture to flour mixture and stir until combined. Divide evenly in muffin tray. Top with streusel.
Bake for about 14 minutes in mini muffin tray, probably 20 in regular muffin tray, or until toothpick inserted comes out clean. Let cool at least 10-15 minutes before removing.

These are so moist and yummy!! They could've used more pumpkin flavor, so next time, I might try adding more pumpkin or spices. But these were delicious anyway!!

Friday, October 29, 2010

Spicy Pumpkin Cake

LOVE this recipe! For those who went to Stephanie's baby shower, this is the cake Beth made, in the shape of a pumpkin. I made it in my Bundt mold with no frosting and thought it was so tasty; doesn't even need frosting. It's from Demarle's "Cooking Light Every Night" cookbook.

Ingredients:
- 6 squares semi-sweet baking chocolate, coarsely chopped. (I used Ghiradelli, and I'm sure you could use chocolate chips, but I followed the directions given)
- 1 package spice cake mix, plus ingredients to make cake (I like Duncan Hines)
- 1/2 cup oil (I used 1/4 cup applesauce and 1/4 cup oil instead - still great!)
- 1 8oz package low fat cream cheese, softened to room temp.
- 1 cup canned pumpkin*
- 1 tsp ground cinnamon*
- 1/2 tsp ground ginger*
- 1/2 cup low fat Cool Whip (for frosting)
- 2 tbsp sugar (for frosting)

*I used canned pumpkin pie filling (it includes the spices), so I didn't add the cinnamon & ginger...a cheater version I guess. But either way is really good. I couldn't tell a difference between the two.

Directions:
Preheat oven to 340. Place the flexipan mold of choice (recommend Bundt Mold or Sunflower Mold) on the perforated baking sheet and set aside. Coarsely chop the baking chocolate using  Chef's knife and set aside. In mixing bowl, prepare cake mix as directed on box, reducing water to 1/2 cup and increasing oil to 1/2 cup (or substitute part applesauce for oil). Add half of softened cream cheese, pumpkin and spices to cake mix. Beat with electric mixer on medium speed until well blended. Stir in chopped chocolate. Pour mixture into mold. Bake 35-40 minutes or until toothpick comes out clean. Mix remaining cream cheese, Cool Whip & sugar until well blended. Spread on top of cooled cake with spatula. (NOTE: Beth just used a can of frosting on hers and colored using food color, she said the whipped topping wasn't a good consistency for the cake).
I also only used about 3/4 of the batter for my bundt mold, then divided the rest into a flower tray, that one cooked for about 18 minutes. Then, I had 6 little flowers plus a whole bundt cake -  makes a lot!


Sweet Pumpkin Seeds


 
Not sure what to do with all those slimy seeds you fished out of your pumpkins this year? Try this yummy treat!

You will need:
• 4 cups pumpkin seeds, rinsed and dried
• 1/2 cup margarine, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup white sugar, divided

**I barely had 2 cups of seeds, so I halved this recipe and would use maybe even less butter than it calls for. It takes a while to cook it out. But they taste so good!

DIRECTIONS
1. Preheat oven to 275 degrees F (175 degrees C).

2. Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer on the flexipat (placed on the perforated baking sheet), or silpat but don't go to the edge.

3. Bake in the preheated oven for 7 minutes; stir and return to oven for 7 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 7 minutes before removing again to sprinkle with remaining sugar and stirring. Then keep checking every 7 minutes, but it takes a while. You don't want them to be greasy. They will start to dry out, about maybe 30 minutes after adding the sugar. Allow to cool before serving. Store leftover seeds in an airtight container.

Thursday, September 30, 2010

Chicken Pot Pie

This was super easy to make and my first one ever! It's from Demarle's "Cooking Across America" cookbook. You could probably change what you put in it, but I thought it was pretty good.

Ingredients:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1/3 cup butter (I only used a couple tbsp b/c 1/3 cup is A LOT but I could see why it would taste better)
1/2 cup flour
1/2 cup chicken broth
1 cup half & half
4 cups cooked chicken (I cooked 3 chicken breasts in the morning, then chopped when I made the pot pie. You could probably also use a rotisserie chicken instead)
1 cup English peas (I used half bag of frozen peas, and threw them in frozen)
1 tsp salt
1/4 tsp pepper
1 15 oz pkg refrigerated pie crust dough

Directions:
Saute first 4 ingredients in a large skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half; cook, stirring constantly until thickened and bubbly (does not take that long). Stir in chicken, peas, salt & pepper. On Roul'Pat, roll each sheet of pastry out into 2  large circles. Place Large Round Mold on Perforated Baking Sheet. Place first dough circle in mold and gently place on bottom first, then pressing it up the sides, to form the bottom crust. Place second dough circle on top and pinch the top and bottom crusts together. Cut a slit in the top and bake 350-375 oven until golden brown, about 25-35 minutes. Use non-metal serving spoon to serve. (I baked at 350 for about 45 minutes for mine)

By cooking the chicken in the morning, this really didn't take that long. Sauteing the veggies took the longest and that was only about 10-15 minutes. This really was pretty simple, especially with the ease of using the Demarle products. My family really enjoyed this one...okay, well, Joe did!

Monday, September 27, 2010

100 Calorie Pumpkin Tartlets

So, in honor of this 100 degree weather in the first week of Fall (not to mention I'm stuck at home all day w/ no car...in 100 degree heat!) I decided to make my first fall treat of the year. I found this recipe and it sounded yummy....plus, I'm not a huge fan of regular pumpkin pie. I like my mom's Pumpkin Chiffon Pie best, so this is a compromise of the two. It's lighter and fluffier than regular pumpkin pie, but not as much work as a chiffon one. Plus, this one recipe made 2 trays of tartlets (40 medium tartlets) plus a small round mold of the leftovers.


INGREDIENTS:


1 package (2 rolls) refrigerated Pillsbury Pie Crust
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/2 teaspoon salt
2 egg whites
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Fat Free Milk

DIRECTIONS:


1. PREHEAT oven to 425 degrees F.
2. ROLL out pie crust on Roul' Pat and using round dough cutter, cut out 20 (or 40 depending on how many you can make at one time) shapes. Place cut outs on Medium Tartlet Tray and push down gently with shaper.
3. COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour about 1/8 cup of mixture into each shape. (I just used a 1/4 cup measuring cup and filled two with it.) You can fill to the top of where crust sits. It doesn't rise at all and will harden enough to stay in the form.
4. BAKE for 15 minutes at 425. Reduce temperature to 350 degrees F. Bake for additional 20 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

The nice thing is that this makes so  many, you can decide what you want to do with it. You can make one tray of tartlets plus a small pie, 3 trays of mini tartlets, or 2+ trays of medium tartlets. You can also make the same recipe in the muffin tray with no crust to make it even less calories. Bake at 350 for about 20-25 minutes.

Friday, September 3, 2010

Amazing Artichoke Dip

So many have been asking for this...it's a recipe my mom makes but she got it from Cindy Krogh - have to give credit where credit is due :)

I made it recently for a baby shower in the Demarle Sunflower mold. It turned out fairly well. Next time, I would cook a bit longer and let it sit longer before unmolding it, but I was in a hurry so I had to take it out early. Still tasted great though! To use in Sunflower mold, I had to double it. Otherwise, use a smaller mold or baking dish.

Single Recipe:
1 cup mayonnaise (I use low fat)
1 cup shredded mozarella cheese
1 cup grated parmesan cheese
4 small jars artichoke hearts or 2 large jars. (approx. 2 14ounce jars)
a pinch of garlic

I drained the artichoke hearts and then chopped in a food processor so they were finely chopped. I don't like huge pieces of artichoke in my dip. You can skip this step though if you want. Then, mix together all ingredients with spatula until well incorporated. Place mold onto perforated baking sheet, pour into mold and spread evenly with spatula. Bake in preheated oven at 350 degrees for 40-50 min, a bit longer if doubling recipe. You want it to brown on top and get bubbly.

Monday, August 30, 2010

Zucchini Bread

This was my first attempt at Zucchini Bread and it was delicious! I also LOVE the 4 Loaf Tray that I baked it in...wonderful!!




INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil (I used ½ cup oil + ½ cup applesauce)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1/2 cup chocolate chips

DIRECTIONS:
1. Preheat oven to 325; place 4 Loaf Tray on perforated baking sheet.
2. Beat eggs, oil, vanilla, and sugar together in a large bowl.
3. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts or chocolate chips until well combined. Pour batter into prepared pans.
4. Bake for 40 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 10-20 minutes at least. Remove bread from pan, and completely cool.

One of the reasons I love this tray is that you can make all 4 different. So, I made the basic recipe with no chocolate chips or nuts, poured about 1 1/4 cups into two of the loaves, then I added chocolate chips and poured the rest in the other 2 loaves. You could also do that with nuts as well. This turned out really well! I used 1/2 applesauce and you couldn't tell, so next time I may try all applesauce. It is super moist and yummy, and my girls loved it!!

Side note - I will say you can definitely taste the cinnamon, which I kind of liked, but if you're not a huge cinnamon fan, you may want to use less of it.

Monday, August 23, 2010

Mac and Cheese

First I have to acknowledge Joe because he made this one, not me :) And, adding bacon was his idea, plus, the girls absolutely LOVED it!!



1 8oz package of elbow macaroni (Joe used shells but he said macaroni would've been better)
1/4 cup butter, melted
1/4 cup flour
2 cups low fat milk
1 tsp salt
2 cups shredded cheese (your favorite blend is fine; Joe used cheddar)
1 egg, beaten
A few pieces of cooked, center cut, bacon (finely chopped)

Cook macaroni according to directions, omitting salt. Drain well and set aside. Preheat oven to 350. Place flexipan mold of choice on perforated baking sheet (he used Sunflower Mold) and set aside. Melt butter in saucepan over low heat. Add flour and mix constantly with a whisk until smooth, about 1 minute. Gradually add milk. Cook over medium heat, whisking constantly, until thickened and bubbly. Slowly whisk in salt and cheese. Gradually stir about 1/4 of hot mixture into beaten egg. Add egg mixture to remaining hot mixture, stirring constantly. Stir cheese sauce and bacon into macaroni. Pour into mold and bake for 35-40 minutes or until lightly browned. If desired, let stand 10 minutes and unmold.

From Demarle's "Cooking Light every Night" cookbook

Cheesy Rice Bake

Served in this picture with the Bruschetta Chicken, posted below.



1 1/2 cups quick cooking brown rice, uncooked
1 1/2 cups non-fat, low sodium chicken broth
2 cups fresh broccoli, chopped into very small pieces
1 cup low fat mozzarella cheese, grated
1/2 cup low fat ranch
4 egg whites, lightly beaten

Preheat oven to 350. Place Flexipan Muffin tray on perforated baking sheet and set aside. In a sauce pan, prepare brown rice per package directions, using chicken broth instead of water. Place cooked rice in a mixing bowl and let cool slightly. Chop broccoli into small pieces (very small pieces). Add broccoli and remaining ingredients to rice and blend well with spatula. Spoon into individual muffin cups. Bake 20-25 minutes or until lightly browned. Cool slightly and unmold. Serve immediately.

My kids LOVED this one too! They like broccoli, but even if they didn't, they still would've loved this. You can eat with your hands, like a muffin, which is so fun!
I serve with the bruschetta chicken. So to cook at the same time, use the Large Perforated Baking sheet, place muffin on side and the silpat (Or flexipat) on the other side. Cook it all at 350, seems to take the same amount of time.

From Demarle's "Cooking Light every Night" cookbook

Bruschetta Chicken

My kids even loved this recipe, so I'm picturing their plate here :)


1/2 cup flour
2 eggs, lightly beaten
4 chicken breast halves, or 8 tenders
1/4 Parmesan cheese
1/4 cup bread crumbs
1 tbsp melted butter
1 14.5 oz can of diced tomatoes w/ garlic, drained
3 tbsp fresh basil leaves, minced (I like using the freeze dried kind, tastes just as good and you use the same amount as fresh)
1/4 tsp pepper

Preheat oven to 375. Place silpat on peforated baking sheet and set aside. Place flour and eggs in separate shallow bowls. Dip chicken in flour then in eggs. Place on silpat. In a small bowl, combine parmesan cheese, bread crumbs and butter. Sprinkle over chicken. Bake for 20 minutes. Meanwhile, combine remaining ingredients in the mixing bowl. Spoon over cooked chicken. Return to oven for an additional 10 minutes or so until heated through. I served with Cheesy Rice Bake.
From Demarle's "Cooking Light every Night" cookbook

What I would change: I made exactly how posted above. However, if I were to make it again, I would use only egg whites, and then dip it in bread crumb mixture (more like how I make chicken parmesan). The flour didn't seem necessary to this recipe. This way listed was good but seemed a bit off to me. The tomatoes on top though was sooo good!

Pineapple Upside Down Cake (cheater version)

Yes, you read that correctly. This is a cheater version of pineapple upside down cake.



1 box yellow cake mix
10-15 maraschino cherries
1 - 15 oz can of crushed pineapple
3 eggs (or however many the box calls for)

Take the Bundt Mold and place on perforated baking sheet. Place drained maraschino cherries in the bottom of it and set aside. In mixing bowl, mix yellow cake mix, pineapple w/ juices & eggs. Fill the mold with mixture and bake for about 40 minutes at 350. Let cool about 10-15 minutes, unmold and enjoy! Yes, it is that simple...and good!

TIP: You can replace the oil & eggs w/ almost any 15oz can of fruit and juice, or even pie filling. I've done spice cake w/ apple pie filling; vanilla cake w/ mandarin oranges, pears and peaches...you can get creative and try different versions. It's a healthier alternative and a new taste :)

Peanut Butter Cups





Who wouldn't want peanut buttter cups, HOMEMADE peanut butter cups especially? These are super easy to make and so yummy!!

You will need:
Medium Tartlet Tray
8 oz. peanut butter
1 1/4 cups powdered sugar
1/2 stick margarine at room temp.
1 tsp. vanilla
pinch of salt
2 lbs of chocolate (I used the Wiltons from Michaels, but Merckel is recommended; I couldn't find it in a store though. And I think the milk chocolate tasted best)

Mix all ingredients together in bowl, except the chocolate, until smooth. Mixture should be a little sticky. If it is too sticky to roll in balls, add a little more powerdered sugar. Place Roul'Pat on the counter and experiment with spoonfuls. I found it easier to make tbsp balls and flatten out a little so it's not rounded on top. Make enough shapes to fill tray (20+ depending on how many trays you'll do). Place Tartlet Tray on Perforated Baking Sheet and set aside. Melt the chocolate in a double broiler on stove, or in microwave at 50% power. Stir frequently. Pour a spoonful in bottom of tray, just enough to cover, about 1/4-1/3 full. Gently place peanut butter shapes in chocolate. Top with melted chocolate just enough to completely cover peanut butter and fill shape. Place tray in freezer about 5-10 minutes. Remove from freezer and unmold. You can decorate as well with melted chocolate (a different colored one). Can wrap and give as gifts, or gobble them up...enjoy :) We have...quite a few times.

From Demarle's Dessert Cookbook

Thursday, August 12, 2010

Banana Bread



This is some of the moistest (if that's even a word) banana breads ever!!

Heat oven to 350. Place your favorite mold or tray on your baking sheet. The picture shown is my Charlotte Tray, but I also love to use my Medium Tartlet Tray and pour the rest of the batter into a smaller mold (like small round or Christmas Tree).

In large bowl cream together:
½ cup butter, softened
¾ cup sugar
Then add
2 eggs and mix well
Then add
3-4 large ripened bananas**
1 tsp. vanilla
1/3 cup milk

Add flour mixture:
2 cups flour
1 tsp. baking soda
½ tsp salt

Additional Add-ins:
1/2 tsp Cinnamon
1/2 cup mini chocolate chips
1/2 cup chopped nuts

Bake medium tartlet tray/mini muffins for about 12 minutes, then cook the small mold an additional 5-8 minutes (about 20 total), til middle is cooked through.

This is a great basic recipe - amazing by itself or with the add-ins. You can even substitute brown sugar if you prefer.
**Trick to moist banana bread is to zap the bananas in the microwave. This also helps if your bananas are not so ripe. I like the brown ones best for breads. I break 3 large bananas in half and microwave for about 1 1/2 minutes (stirring half way through), then mash them before adding to mixture. This releases more banana flavor and makes your muffins/bread less chunky. ENJOY!!

Monday, August 9, 2010

Whatever you have Pasta



My friend gave me some fresh, home grown zucchini and tomatoes. I couldn't wait to use them!! This is one of my favorite go to lunches...mainly b/c I love it, it's healthy and easy to make for one, or many :) This recipe is what I used in this photo but you could use whatever veggies and pasta you have lying around. I am also not using measurements b/c you just add however much you want; I think the more veggies, the better. And the balsamic glaze would be enough for 2-3 servings.

Tri colored rotini pasta
olive oil
zuccini
tomatoes
salt
pepper
garlic powder
basil (I like to use the freeze dried if not fresh)
parmesan cheese
Glaze:
1/4 cup Demarle at Home Spiced Apple Pear Balsamic Vinegar
1/4 cup water
1 heaping tbsp brown sugar

Dice the veggies to bite size pieces, sprinkle w/ salt, pepper, garlic powder & basil. Then cook the pasta to al dente, the minimum time listed on box. While pasta is boiling, start the glaze. Put vinegar, water and sugar into a small saucepan. I would bring to a boil and boil, while stirring frequently, for about 3-5 minutes, then reduce heat to low and keep cooking/stirring until sauce thickens and reduces to about 1/3. While that is cooking, put veggies in frying pan heated w/ olive oil (1-2 tsp + Pam is what I use). Cook veggies for about 5 minutes til slightly crisp tender. Add more olive oil and spices if needed. Then add in cooked pasta, about 2 tbsp of parmesan cheese (any kind is fine). Mix well and pour into bowl. Drizzle the balsamic glaze over top and enjoy!!

Zucchini Parmesan Bites



These are so yummy and easy to make!! They also go very fast, so it's wise to make extra so you can keep them coming when you have company!

1 cup zucchini, grated and packed
1 egg white
2 tbsp flour
1/4 cup grated low fat mozzarella
1/4 cup grated Parmesan cheese
1/8 tsp basil
1/8 tsp pepper
1 1/2 tsp olive oil
1/2 cup low fat sour cream (optional but I did not use)

Preheat oven to 400. Place mini tartlet tray on perforated baking sheet and set aside. Combine all ingredients (except sour cream) into mixing bowl. Place about 1 tsp of mixture into each hole on the tray. Bake for 10-15 minutes until browned on top. Remove from oven and allow to cool for a few minutes. Place sour cream into pastry bag and pipe on top. Can also top w/ chopped chives if you want. I don't think these need anything on top though, they're great as is!! Enjoy!
-from Demarle's "Cooking Light Every Night" cookbook

Tuesday, August 3, 2010

Amazing Bread (technically it's called "Crusty Fat-Free Bread")


So for those who do not know, Demarle at Home is the maker of the "Silform", which is what Subway uses to make their bread. When I started selling it, Joe wanted to buy a silform...I put it off for a while thinking realistically we would never make our own bread. However, I bought one recently and Joe promised he'd make bread...and he did...:)And it is delicious...well, the one recipe he's made (a couple times already). It is so easy to make and truly is really good. He uses the different herbs & seasonings that Demarle offers with it, which really showcases those herbs. So, here is the recipe. It is out of the Demarle "Beginnings & Endings" cookbook. I think I'll make hime make the bread now every time I do a show ;)It's good by itself or served with a dish, like stew.


1 envelope rapid-rise dry yeast
2 cups lukewarm water
1 tbsp salt
1 tbsp sugar
4 1/2 - 5 cups unbleached all-purpose flour
Seasonings of choice (personally I like it w/ Herbs de Provence best)
2 cups water

In the mixing bowl, dissolve yeast in warm water. Add salt and sugar and mix well. Beat in flour, one cup at a time, with a wooden spoon to form a smooth ball that clears sides of bowl. (Joe used the green Demarle spatula) Cover and set in a warm place until dough doubles in size, about 1 hour. (We just preheat the oven and let it sit on the stove while the oven is on). Stir down dough just a few times with wooden spoon. Flour your hands and put a very light dusting of flour on the Roul'Pat. Turn out dough onto the Roul'Pat. This dough is sticky and requires a little flour to keep from sticking. Knead a few times, cut in half, and then cut each half again so you have four balls of dough. Place oven rack in center position and preheat oven to 400. Place the Bread Tray on the Perforated Baking Sheet. While oven is heating, shape each ball of dough into a long baguette. Place baguette's into bread tray and let sit until oven is ready, about 5 minutes. Slash tops of bread dough in five places using the Bread Knife. Brush tops of loaves lightly with water. Sprinkle on seasonings and pat down. Or, you could add seasonings while you're rolling the dough and shaping it so it is mixed in. Both ways are good! Bring two cups of water to a boil using the Omelette Pan (or any oven safe pan). Place on bottom rack of oven. Place bread on center rack of oven and bake for 25-30 minutes, or until crusty and brown. Serve warm!! Great with Demarle's Balsamic Vingegar too.

Monday, August 2, 2010

Chocolate Kahlua Cake




Yummy!! I found this recipe in the new Demarle Dessert cookbook and it is so good!

Any 18-22 oz package Chocolate Cake mix. I used a Duncan Hines Devil's Food mix
4 eggs
1 cup sour cream
1 cup Kahlua
1/4 cup vegetable oil
1 cup semi-sweet chocolate chips

Preheat oven to 340. In the mixing bowl, combine cake mix, eggs, sour cream, Kahlua and oil. Beat with an electric mixer for 1-2 minutes until blended. Do not over mix. Stir in chocolate chips with spatula. Place Fluted Bundt Mold on perforated baking sheet. Pour batter into mold. Bake for 45 minutes. Check to see if cake is done with toothpick. Do not over bake! Remove from oven and cool for 15 minutes in pan before unmolding. You can spinkle powdered sugar on top, drizzle with melted white chocolate chips or decorate with whipped topping. But I did not do any of those and it was perfect as is, and it is so easy to make!!

Thursday, July 29, 2010

Chicken Divan




This is one of my own recipes that I've done in Demarle now. It works pretty well. These pictures though are only half of my recipe because I was making it for someone else too. So, half went in an aluminum tin tray and the other in my Flower Mold. It cooked really well in my mold; will definitely be making it this way from now on, but probably in my Sunflower Mold or Large Round because those are larger.

2+ cups rice, cooked
2-3 bunches of broccoli, steamed and chopped into smaller pieces
8 chicken tenders, cooked on silpat w/ seasoning salt, then diced
1-2 cans of cream of mushroom soup
1 can of milk (use soup can)
2 cups shredded cheddar cheese
1/4 cup Bread crumbs, optional

Amounts can be more, or less, depending on how much you want to make. This recipe is what I would normally use for a 9x13 pan. Or if you are taking to someone for dinner and can then split in two (one for you and one to take), then I would make a little more. You must precook rice, broccoli and chicken. Then place mold on perforated baking sheet. First fill with rice and pat down, then add broccoli and diced chicken. Mix soup with milk until creamy but not too runny. Pour over chicken. I like to mix it up a little in the mold as you're pouring the soup just to get down into the rice a bit. Then sprinkle with cheese (as generously as you like) and last top with bread crumbs if you like. Bake at 350 for about 35 minutes, a bit longer if you have refrigerated or frozen ahead of time. BTW - this is a great meal to make/prep ahead of time, then can take to someone for them to bake or just pull it out when you are ready to bake and eat.

Microwave Kettle Corn

I am a huge fan of kettle corn!! So I was ecstatic to find a microwave recipe and it is sooo good!! Eat it right away though, it tastes much better as it's warm.

3 tbsp water
1/3 cup sugar (raw if you have it but I used regular)
1/3 cup popcorn kernels
1/4 tsp salt

I use about 2 1/2 tbsp water and 1/4 cup sugar b/c that seemed like so much sugar and you will eat it all, so I'd suggest going the lesser amount, it seemed to work for me.

Pour water and sugar in the Large Round mold and swirl around until mixed together. Heat on high about 1 1/2-2 minutes. Add popcorn and swirl around to coat kernels. Place the Octagonal Silpat on top and cook for about 3 1/2 - 4 minutes more. Listen to the popping and stop when there's about 1-2 seconds between popping. You don't want to burn it. Remove carefull and sprinkle salt on it right away as your stirring w/ spatula to evenly coat. The sugar hardens pretty quickly so I stirred it as I was pouring it into a big bowl. Enjoy!!

UPDATE: Now my favorite way to make popcorn is to heat coconut oil and white sugar (same amount of each, I do a heaping spoonful) in the large round mold for 1 minute (uncovered). Then smoosh (it's a technical term) the sugar and oil together so it mixes well. Add in heaping 1/3 cup of popcorn kernals and swirl around to coat all the popcorn. Cover and heat the same as above; my popcorn setting works 99% of the time. Once it's done, sprinkle some salt on top, pour into a bowl and sprinkle with more salt. Enjoy!! This is my go to, with a glass of wine. It's not nearly as sweet as regular kettle corn but great flavor!

Tuesday, July 27, 2010

Apple Cinnamon Cake





Sooo good!!!
I wouldn't change anything...except be aware of too much salt, one time I made this (and I've made multiple times) it tasted really salty for some reason. I've made in the flower mold and sunflower mold. The flower mold creates too big of servings if you ask me b/c this cake is rich!

For cake:
1/2 cup butter
2 cups sugar
2 eggs
4 cups apples, peeled and cut into 1" chunks
1 cup pecans (optional, I still haven't tried w/ nuts)
2 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon

Caramel Sauce:
1/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup heavy whipping cream
1 tsp vanilla
pinch of salt

Place flower mold on perforated baking sheet. In large mixing bowl, cream together butter and sugar. Add eggs and mix well. Add flour, baking soda, salt & cinnamon. Gently mix in apples and nuts. Pour mixture into flower mold. Bake at 350 for 55 minutes. Cool for 10-15 minutes, unmold and cut into 8 wedges. Serve with caramel sauce. This is a soft moist cake, like bread pudding. The sugar hardens on edges and is sooo yummy! For sauce: melt butter in heavy saucepan over low heat. Add remaining ingredients. Bring to a boil slowly, stirring constantly. Continue stirring until sauce thickens, 5-6 minutes. Then turn off stove and let sit a few more minutes to thicken.
From Demarle at Home's "Cooking Across America"

Microwave Chocolate Peanut Butter Cake


Super easy cake, BUT...it did not cook pefectly. Nex time, I would lower the power level and cook longer. When at 100% power, it was overdone on edges and still gooey in the middle. I've heard using the bundt mold works better in microwave but not to fill it all the way. It was a great idea though and good recipe!

1 box of Devil food cake mix
16 oz sour cream
3 eggs
10 full size Reese's peanut butter cups (I used the mini ones and cut in half)

Whisk cake mix with sour cream and eggs. Do not use electric mixer, it puts too much air into cake. Pour 1/2 of batter into bottom of flower mold. chop up peanut butter cups and put them on top of cake mix. Add the rest of the cake mix. Bake 10 minutes in microwave and check to see if it is done. If not, microwave at 30 sec intervals.

Icing: melt chocolate chips and use pastry bag to ice cake. Melt peanut butter and powdered sugar. Use pastry bag to ice with the peanut butter mixture. (I just did the peanut butter mixture)
From Demarle at Home's "Cooking Across America"