Angel Food Cake with Strawberries

April 25, 2011 at 9:53 am (cooking) (, , , , , , , , , )

Let’s face it – we like sweets. We also don’t want to be flabby and overweight.

So when we eat sweets, we feel bad. 😦

How about a luscious cake (or cupcakes!!) that are sweet and delicious and make you happy….all while being low calorie?

Yes, really. It tastes REALLY good. See?

1 box of angel food cake mix, plus whatever else you need. Usually water.
1 box low or non-fat chocolate pudding mix.
Skim milk to make that pudding mix.
Low or Non-Fat cool whip (small tub).
Fresh strawberries.

Mix together equal parts chocolate pudding and cool whip until smooth. Yeah, it’s that easy.

Alrighty. First things first. Do you have an angel food cake pan? No? Borrow one, if possible. Otherwise, you could try a bundt pan or a springform pan, but an angel food cake pan is best.

You could do these as cupcakes, too, but don’t use the little muffin cups. Doesn’t work well, to be honest.

In this method, we tried to make cupcakes, and used the rest of the batter to make a cake in a springform pan. I will say now that the batter fell and wasn’t all fluffy, so this cake is low and dense.

Cupcakes, filled and frosted:

Ideally, you will make this cake in an angel food cake pan, and cool upside down, then release from the pan.

Then, cut it in half horizontally, and dig a trench in the bottom half.

Fill the trench with the frosting and some cut up strawberries. Seal the layer with a little bit of frosting, and place the top back on.

Frost the outside, and decorate with strawberry slices.

Slice and enjoy!


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Homemade Blueberry Muffins

April 24, 2011 at 12:29 pm (Uncategorized)

So, I am still on this “learn to cook/bake from scratch kick”. 🙂 Continuing on the breakfast food thread is…. Blueberry Muffins!!

2c fresh blueberries, tossed with 1/4c flour (or thawed frozen)
2c all purpose flour
4tsp baking powder
1tsp salt
1/4c butter
1 and 1/2c sugar (white)
2 eggs
1tsp vanilla
1c milk (skim, in this case)

*Preheat oven to 375F.
*Toss together the blueberries and 1/4c flour.
*Combine the salt, baking powder, and flour together.

First, you cream the butter, and add the sugar slowly. I kind of dumped both in together and turned the mixer on stir, with no ill effects.

Add the vanilla, then 1 egg at a time, mixing well.

Add in the flour and milk slowly, mixing well. I kind of did it in fourths. 🙂

Once the batter is mixed, fold in the blueberries!

Spoon or scoop the batter into the pan/cups, and bake for 25 minutes, or until a toothpick in the middle comes out clean!

These were totally delicious! Moist and fluffy and the blueberries rocked!

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Blackberry-Lemon Porkchops and Fresh Dressing

April 19, 2011 at 7:43 pm (cooking) (, , , , , , , , , )


Here’s a nice picture of my half-eaten plate, lol:

You’re SO lucky it occurred to me to take a picture lol.


Blackberry-Lemon Sauce Ingredients:
1 tablespoon butter
1/2c low sodium chicken stock
1/2c blackberry jam (seedless)
white pepper (to taste)
kosher salt (to taste)

Pork Chop Ingredients:
1 tablespoon butter
kosher salt
fresh ground black pepper
all spice

Dressing Ingredients:
2 hamburger buns
1 stalk minced celery
either dried minced onion, or mince up some fresh (equal to celery)
low sodium chicken stock
the leftover butter in the pan from the porkchops

First, preheat the oven to 350F, for finishing the pork chops after searing.

Alrighty.  Pork chops.  I heated up the pan, and sprinkled one side of the chops with allspice (go easy on it), rosemary, pepper, and salt. I melted a tablespoon of butter in the pan, browned one side of the chops for about 2minutes I think. While side one cooked, I sprinkled the other with salt, pepper, and rosemary.

Then I browned the other side, didn’t take as long as the first lol. Then I put them on a pan and stuck them in the oven.

For the sauce, I put 1 tablespoon of butter, the stock, and the jam in a pot, then turned the heat on medium. I added lemon juice, salt, and pepper, until I got the flavor I wanted. I brought it to a boil for about a minute, then turned off the burner. I could have just stirred it, but I chose to whisk it. 🙂

I meant to dry out sliced bread and make stuffing mix. Turns out, the loaf of bread had molded. *sighs* Had to toss it. Rather, I grabbed leftover buns from sloppy joe night.

I minced up the celery, and threw it into the pan I used for the porkchops. (Hey, why waste the butter? ) I added minced onion (dried kind, sorry…lol), sage, and thyme. I cooked it until the celery was mostly done, adding a little stock. Then I added the cut up buns and cooked it all through.

I put the sauce on top of the pork chops, added corn on the side (cooked with milk! yum!), and the stuffing on the side as well.

Pretty darn tasty!!!!

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Capellini Pomodoro with Shrimp

April 17, 2011 at 10:19 pm (cooking) (, , , , , , )

My mom’s favorite pasta seems to be capellini pomodoro – if she can order it, she usually will.

And so, I have set out to recreate it, and it’s pretty tasty, even if I DO keep picking out the tomato chunks. (I don’t like the texture.)

8 medium tomatoes, cut into 1/2inch pieces. I just used roma tomatoes. Worked fine 🙂
About 6tbs olive oil… not that I measured
3 cloves of garlic
basil (no idea how much. Until it smelled right)
salt and pepper to taste
shrimp (optional – but be kind to your eaters and de-tail them!)

First, boil water.

While it boils, do your knifework. For me, this takes a while, since I am perpetually chasing a hopeful cat out of the kitchen.

When I put the pasta into the water, I added everything else to a large pan and heated it through.

Once the pasta was done, I drained it and added it to the pan, mixing it in and tossing it.

Then I served it into bowls, garnished with some parsley (parmesan cheese optional!), and a delicous piece of garlic bread! 🙂

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Snickerdoodle Muffins

April 17, 2011 at 9:57 pm (cooking) (, , , , , , , )


Saw someone mention this recipe, and it sounded amazingly delicious, so I googled for a recipe. I found this one about three times, so I figured it MUST be good!

And so began my first attempt at making muffins from scratch.

2 sticks unsalted butter (I used salted, didn’t notice a difference.)
1c sugar
2tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp nutmeg
1 and 1/4c sour cream
2 and 1/4c all-purpose flour

Also – you will need to mix 1/2c sugar and 1 tbs cinnamon together for rolling the dough in.

Cream together the butter and sugar. Next, add in the vanilla, and one egg at a time, making sure it’s all in there properly.

You’re supposed to mix the dry ingredients together first – I’m lazy and using a mixer, I didn’t.

I dumped in the soda, powder, and nutmeg, and then added 1c flour, 1/2c sour cream. I worked that in, then added 1c flour and 1/2c sour cream. After that was in, I added the last 1/4c of both flour and sour cream.

Next, I sprayed my ice cream scoop with Pam, and scooped out muffins, one at a time, and rolled each in brown sugar before depositing in the little cups. (The recipe source says directly in the pan but my pan is old. Trust me. Cups are good.)

My mix was blobby, just so ya know.

Then, you bake them for 20-22 minutes at 350F. My oven must be wonky, because I wound up baking for closer to 30 min. 🙂

Cool for a few minutes, and enjoy!

Picture time! 😀

From above, they look amazingly like cookies!!!

But they’re not 😀

I will say – mine pulled up at the bottom all funny. And the tops r crunchy on the outside, and soft inside. REALLY delicious!! Definitely a keeper! ♥

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Homemade Cinnamon Rolls & Frosting from Scratch

April 10, 2011 at 12:41 pm (cooking) (, , , , , )

I had a hankering for cinnamon rolls, and so I cruised the internet looking for recipes.

I’m honestly not sure where I found it anymore, I kind of took notes and ran off. So if someone knows the source for these (two different places), please let me know so I can give credit to them!

These recipes came out really well, I was very happy!

Cinnamon Rolls – source: sorry, don’t remember

Frosting – source: sorry T__T.

Dough Ingredients:
2c warm water
2 pkg yeast
1/2c sugar
2 eggs
1tsp salt
1/3c canola oil
6-7c flour  (ended up being 6 and a half cups for me)

Filling Ingredients:
Soft butter
Brown Sugar
Honey (my addition)

Frosting Ingredients:
2c powdered sugar
1 tbs melted butter
1 tsp vanilla
2-4 tablespoons milk (I used skim, hence the butter)

Dissolve the yeast packets in the warm water, add sugar and salt.
Add oil, eggs, and 2c of flour, then beat until smooth.
Add 3c of flour, and knead, adding more flour until you reach the right consistency.
Cover and let it rise for 20 minutes.

Roll dough into a large rectangle – this was where  I remembered “I don’t have a rolling pin” and ended up using a glass Acqua Panna bottle. Lucky me, I remembered to dust the counter (and bottle!) with flour lol!!!

Add butter, brown sugar, and cinnamon. I added butter, then a thick layer of brown sugar, drizzled it with honey, then dusted on the cinnamon.


Then comes the hard part – prying the dough off the counter and rolling it up.

Cut it into the size rolls you want, I suppose. I filled 2 pie dishes with 6 rolls apiece, and I greased the dishes first. This actually helped I think, to pry them out at the end!

Let them rise for 45 minutes. While they do this, preheat the oven to 350F.

After they’ve risen, stick them in the oven (on top of a lined tray…just sayin’.) for 25 minutes, or until golden brown. (Do check them after you pull them out, though… I ended up putting them back in for a while. Tops were done, inside bottom not so much.)

Now, while they bake, you can prepare your frosting!!! Or after. Frosting is easy, I was pleasantly surprised.

Mix the sugar, butter, and vanilla, and add the milk as you stir, until you are barely able to stir. Spread over the nice warm cinnamon rolls. Mmmmmmm

Now. Eat your rolls!!!!

Thank you for looking, hope you enjoy! 😀

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