Texas Sheet Cake

I briefly looked into why this is called Texas sheet cake but there was no evidence to where or when this originally got it’s name that I could find. I did share this recipe a few years ago but I thought it needed to make another appearance. 
IMG_2673.JPGI honestly do not care what it is called or where it came from but thank you to whoever started it. It is very moist, tangy, chocolaty, easy to make and just plain delicious! I strongly suggest you make this cake at least once in your life, though if you do, you will be making it again!
IMG_2656.JPGThe only ingredient that I needed to grab from the store was buttermilk. I do wish I could find a pint of buttermilk but all I have ever seen is it by a quart. Since I don’t love wasting food I will find some other uses for it, like buttermilk pancakes, buttermilk biscuits or buttermilk fried chicken. I was actually thinking of trying to make an Irish Soda Bread since this weekend it St Patrick’s Day and I have never made it before.
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I usually make this cake in one sheet pan and add nuts but I was invited to friends for dinner and wasn’t sure how the nuts would go over and I wanted to make it a little festive so I added green and white sprinkles. I used two sheet pans just cuz no reasoning. I hope everyone likes it!

Preheat oven to 400’F

In a Saucepan add the next 4 ingredients and bring to a boil for 2-3 minutes
1 Stick of Butter
½ Cup Vegetable Oil
4 TBS Cocoa
1 Cup Water

Sift together and pour the chocolate sauce over and mix well
2 Cups Flour
2 Cups Sugar

Add to the above
½ Cup Buttermilk
1 tsp Baking Soda
2 Eggs
1 tsp Vanilla
Mix well and pour into greased jelly roll pan
IMG_2664Bake for 20 minutes
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While baking make the frosting as it needs to be poured onto the cake while it is still hot.
In a saucepan – you can use the same one just clean it while the cake is in the oven
1 Stick Butter
1/3 Cup Buttermilk
4 TBS Cocoa

Bring to a boil for a minute or two
IMG_2665.JPGAdd the following
1 Box of Confectioner’s Sugar (roughly 2¾ Cup)
½ tsp Salt
1 tsp Vanilla
¾ Cup Chopped Walnuts or pecans or sprinkles be creative
IMG_2669.JPGOnce cooled – slice and store in airtight container

Honey Oatmeal Cookies – Healthy?

The recipe I found said Healthy Honey Oatmeal Cookies and while the recipe uses whole wheat flour and more oatmeal than anything else. I have become a bit of a skeptic and here is my reasoning. There are SO many diet trends out there, healthy in a recipe all depends on what you are counting. Calories, Carbs, Fat, Protein or whatever else you might be watching. img_5768.jpg

You can also tweak a recipe results just by the portion size. Say you make a recipe that tells you it make 30 cookies but when you go to make them your lucky to get 15 maybe 20 out of it and I am not saying you make yours gigantic just a regular 1 inch ball sized cookie. Is that too much to ask for a regular size cookie. I use the same small ice cream scoop for pretty much everything I make that needs to be in a ball.  I literally just used my scoop to make Arancini aka fried risotto balls.
IMG_5758The point I am trying to make is don’t get hung up on the title of a recipe, I feel confident if you are following a food blog, you already have an idea what works for you. So you do you and be happy!
IMG_5759I do have a little funny to share. I have made this recipe a few times now and I realized that the first time I made them I forgot to add 1 tablespoon of water. I totally understand that baking is based on science – I get it!  So I had to laugh at myself that the next time I made them I added 1 little ole tablespoon of water and my cookies ended up spreading out more on the flat side than the chunky ones I had before.  It didn’t change the taste just the look and I for a split second was baffled, well maybe that’s a strong word it was more like hmmm? Yes Donna the water will react with the butter and even the egg to make a flatter cookie.
IMG_5760I hope you try these or some form of them, use your own imagination add nuts, currants, dates, chocolate chips, raisins. Replace the sugar with another sweetener, use an egg beater instead. Replace the butter with apple sauce. 

Ingredients

3 tablespoon butter, room temperature
½ cup brown sugar
¼ cup honey
1 egg
1 tablespoon water – or omit for a chunky cookie
½ cup whole wheat flour
½ teaspoon salt
¼ teaspoon baking soda
1½ cups rolled oats

Directions
By hand or a mixer, mix the butter, sugar, honey, egg and water thoroughly.
Sift flour, soda and salt then add the oatmeal. Add the dry ingredients to the wet mixture. If you are adding anything else do that now.

Drop by scoop or teaspoon onto prepared cookie sheet. Bake for 12 to 15 minutes. Cool on a wire rack.

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sorry for the blurry picture

 

Approx Macros = 2 Cookie – roughly 20 cookies
166 Calories – 5.56 g Fat – 31.54 g Carbs – 4.2 g Protein


Recipe adapted from geniuskitchen

Berry Scones – ugly but delish

Happy New Years Eve!!!
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If there were ever a cooking competition that was for tastes great but looks terrible my scones would win hands down. Albeit I have only made them twice or maybe three times but they NEVER look like the scones I buy; well anywhere else. But mine do taste simply divine; just to clear the air I am not the only one judging them. My biggest critic is my husband, almost to a fault. He simply has a comment for everything that is put in front of him. Thankfully I have sat across from him for or 30+ years so I at least know he is not only critiquing my food.
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I will have to keep practicing, but I had to actually put away the last three so we stopped eating them, that can’t be good for us; eating 5 scones within a matter of a couple of hours. Did I mention there were only three of us in the house at the time.
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I have been trying to list the macros; Protein, Fat, Carbs and Calories; on my recipes but I fear trying to figure out what the macros would be on the scones would stop me from trying to finally make a pretty scone worth photographing. Which as you can tell hasn’t stopped me from taking and sharing pictures of my “ugly” but very tasty version.
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Scones

2 cups all purpose flour
1 tablespoon baking powder
3 tablespoon sugar
zest of 2 citrus fruits – lime, lemon, orange whatever you have on hand
1/2 teaspoon salt
6 tablespoon cold, unsalted butter cut into 1/4″ cubes
1 cup heavy cream
1 tablespoon fresh juice from the fruit you zested – I used lemon
1 cup fresh berries – I used 3 kinds, raspberry, blueberry and blackberry

Glaze

1 cup powdered sugar
3-4 tablespoon heavy cream or milk
1/2 teaspoon zest of the fruit you used
A little juice from the same fruit
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Directions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or Silpat.

In a large bowl, whisk together flour, baking powder, sugar, lime zest and salt. Cut in the butter, using your hands, or a pastry blender. Mix just until the mixture resembles coarse meal.

Mix 1 cup of heavy cream with lime juice and pour over the ingredients. Stir with a spatula until dough begins to form. Careful not to over mix. Gently fold in raspberries, they will smash a bit and turn the dough a little pink but it does not affect the flavor.

Transfer dough to a floured surface and knead by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut into 8 even triangles.

Place scones on prepared baking sheet. Bake for 15-18 minutes, or until scones are light brown. Cool on a wire rack.

Make the lime glaze in a small bowl while the scones are cooling. Whisk together powdered sugar, heavy cream or milk, zest and juice. Whisk until you reach desired consistency. Drizzle glaze over the scones.

Pumpkin Spiced Muffins – cajun rub fried turkey

I share this recipe last year but it was so good that I thought it was worth repeating. Plus I am sitting on a beach drinking tasty adult beverages and haven’t made anything sweet and delicious to share and maybe you have a can or two of pumpkins lying around. It may last till next year’s Thanksgiving but why chance it.

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I do hope you all had a wonderful Thanksgiving. This year I did things a little different. I made mashed potatoes and mashed sweet potatoes first thing in the morning and put each in my slow cookers to keep warm. I buy 2 smaller birds versus one enormous one, I find I have better luck having juicy meat instead of dry. This year I was on the fence on how to cook them. literally the morning of Thanksgiving I held a meeting with all in the kitchen on how to cook my two 10 pound birds. consensus was fry one and spatchcock the other. I knew that the fried one needed A LOT of spices and I needed to get going so it had time to soak in. I took the other and started to spatchcock also know as removed the backbone.  FYI it was much harder to remove than when I remove it from a roaster chicken.
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Both birds turned out great, but the cajun spice rub I put on the fried bird was amazing!

Rub
1/4 cup chili pepper
1/4 cup paprika
1/4 cup ground black pepper
2 tablespoon salt
1 1/2 tablespoon onion powder
1 1/2 tablespoon garlic powder
1 1/2 tablespoon cayenne pepper

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spatchcock

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cajun rubbed fried

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Pumpkin Spiced Batter – preheat oven to 350’F


1 package yellow cake mix
1 package vanilla pudding mix
1 cup canned pumpkin
½ cup oil
½ cup water
3 eggs
1 ½ tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract

Put all the ingredients into a bowl and with an electric mixer on low speed beat just till moistened. Move up to medium for a couple of minutes. Spoon batter into 24 paper-lined muffin cups. Fill each cup about ⅔ full

Bake for about 20 minutes. Frost cooled cupcakes with the spiced cream cheese frosting.

Spiced Cream Cheese Frosting
1 package (8oz) cream cheese – softened
¼ cup butter – softened
1 tsp vanilla extract
¼ tsp ground cloves

Add to bowl and beat until light and fluffy, gradually add 1 (16oz) box of confectioners sugar.

 

 


Recipe by : McCormick & Co

Pumpkin spice mini chocolate chip protein muffins

Not sure if you noticed that I had written my last 3 blogs on the same day 3 weeks ago. I do try to write my blog about something I had made at some point during the current week but in preparation of being out of commission for about a month because of carpal tunnel surgery I was scheduled for I wanted to get a little ahead of the game.  
IMG_5495I am doing better but still on limited use for another week or so.  I have found it virtually impossible to limit my most dominant hand to 1 lb and limited chopping for a month. For someone who loves to be in the kitchen and garden it hasn’t been easy; don’t tell my doctor but I know I have cheated a little more times than I can count.
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IMG_5496IMG_5497IMG_5498Since we are in the midst of pumpkin season I thought I would share a Pumpkin Spice Muffin with you all. I am still trying to be a little more healthy but without compromising taste; this recipe is low in calories and fat and has a nice supply of protein – for those like me counting macros; you can find them listed at the bottom of this and hopefully most all of my blogs.

Pumpkin spice mini chocolate chip protein muffins

1 cup oatmeal flour (quick oats ground in food processor – see below)
1/4 cup almond flour
1/2 cup Vanilla Whey Protein Powder
3 egg whites
1/2 cup Greek Yogurt
1 cup pumpkin puree
2 tablespoon honey
1 teaspoon vanilla extract
1 medium banana, peeled and mashed
1 1/2 tablespoon pumpkin spice
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup mini chocolate chips
1 container applesauce

Instructions
Preheat oven to 350°
Place liners in one muffin pan and lightly spray with baking spray.
In a large bowl combine egg whites, yogurt, pumpkin puree, honey, vanilla extract, banana, applesauce.
In a second bowl combine oatmeal flour, almond meal, vanilla whey protein powder, pumpkin mix, baking powder, baking soda, and salt.
Combine flour mix and egg mix together until smooth.
Fill each tin ¾ of the way full, spreading evenly.

Bake for 20 minutes.
Store in the refrigerator

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Macros = 1 Muffin
170 Calories – 5 g Fat – 24 g Carbs – 8 g Protein

Peanut Butter Chocolate Chip Protein Cookies

It seems the older I get the stranger my grocery shopping cart items seem to get.  I just got back from the store and I not only picked up silken tofu (YUCK) for a recipe; I grabbed 2 because they were on sale. What is wrong with me??? Now not only do I hope the dessert I want to make with it tastes good, it better be good enough to make/eat two of them. Or I will have to find something else out there to make with the other container.
IMG_5473 (2)I have been doing pretty good watching what I have been eating lately; I have also been reading labels a heck of a lot more than I have ever done in the past. The one thing I have been craving is baked goods. I thought chips were my downfall but I am starting to think it is cookies, pies  and cakes basically anything with flour, sugar, butter and eggs throw in some chocolate or peanut butter and I am one happy camper.
IMG_5467 (2)Don’t get me wrong if I want one I have been having ONE and it’s totally fine but So I have been trying to find SOMETHING – ANYTHING where I can maybe have TWO of something. Well I am still looking 🙂 I can appreciate more protein, less fat and carbs is probably a better way of living healthier but when did all purpose flour go wrong. Don’t worry I will never leave you behind; even if you are bad for my behind wink wink.
IMG_5468My girlfriend had bought some Peanut Powder pretty foreign to both of us. I was given the task to figure out what the heck to do with it. So today I spent sometime online looking for something to make with it; I failed but I did come across a funky peanut butter cookie recipe that looked promising and it was probably the easiest cookie I have ever made and they taste great.

Peanut Butter Chocolate Chip Cookies

½ cup vanilla protein powder
1 cup peanut butter
1 lg egg
½ cup sugar in the raw
Pinch of salt
¼ cup mini chocolate chips – not needed but a nice touch

Put all ingredients in a bowl and stir till everything comes together. It will be the consistency of a regular cookie
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Use either a tablespoon scoop or do you best to make 12 same size ball. Press in a crosshatch pattern and bake in a pre-heated 350’F oven for about 12 minutes.

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Let them cool on the sheet tray for about 10 minutes till they set up. Once completely cooled store in an airtight container. They also freeze well!

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Makes 12 cookies – serving size 1 cookie

170 Calories
8.3 Carbs
12.2 Fat
9.4 Protein

I know they are still high in fat but they also add some protein and are lower in carbs than some other peanut butter chocolate chip cookies…
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Recipe – dailyburn website

Fresh Raspberry and Lime Scones

The party we threw last weekend was a complete success! Minus the pop up thunderstorm and whipping winds about an hour before it was to start and the power outage that lasted a couple of hours in the beginning. We contemplated postponing it a day but in the end figured it was best to move ahead with our plans. We had spent the day before prepping most everything we could and the rest we would make due with the BBQ and stove top.
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The BBQ shrimp I wrote about last week was loved by all; actually all the food was so good that most of it went that day. There were a few ingredients that needed to be cooked up so since there were a few people here the next day so I held a small impromptu luncheon out by the grill. When you buy ingredients for a large or even small party there are always seems to be some leftover ingredients. I froze the leftover meat and we have been snacking on a few of the other leftovers but I had some fresh raspberries and a bag of limes that I wanted to address.
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In searching for what to do with them; I came across a scone recipe that sounded intriguing to me. I was curious how a cup of juicy raspberries would be in a dough. My daughter even made a comment that she thought they would make the dough too wet.  Well it was a little more wet that other scones I have made but the result was quite pleasant. The sweet raspberry and tart of the lime play very well together. I still have some limes leftover so I might be writing about something else made with limes soon.

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The wetness made them hard for me to keep them in perfect triangles

 

Scones
2 cups all purpose flour
1 tablespoon baking powder
3 tablespoon sugar
zest of 2 limes
1/2 teaspoon salt
6 tablespoon cold, unsalted butter cut into 1/4″ cubes
1 cup heavy cream – I used half and half which is what I had on hand
1 tablespoon fresh lime juice
1 cup fresh raspberries

Glaze
1 cup powdered sugar
3-4 tablespoon heavy cream or milk
1/2 teaspoon lime zest
juice of 1 lime

IMG_5303Directions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or Silpat.

In a large bowl, whisk together flour, baking powder, sugar, lime zest and salt. Cut in the butter, using your hands, or a pastry blender. Mix just until the mixture resembles coarse meal.

Mix 1 cup of heavy cream with lime juice and pour over the ingredients. Stir with a spatula until dough begins to form. Careful not to over mix. Gently fold in raspberries, they will smash a bit and turn the dough a little pink but it does not affect the flavor.
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Transfer dough to a floured surface and knead by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut into 8 even triangles.

Place scones on prepared baking sheet. Bake for 15-18 minutes, or until scones are light brown. Cool on a wire rack.

Make the lime glaze in a small bowl while the scones are cooling. Whisk together powdered sugar, heavy cream or milk, lime zest and juice. Whisk until you reach desired consistency. Drizzle glaze over the scones.

recipe adapted from website Angean