Thursday, July 2, 2015

Desserts - 4 ingredients or less!

Y'all have probably figured out by now that I love easy recipes. If it has just a few ingredients, especially if it's a dessert...I'm going to give it a try.
I'm always amazed how something so simple can turn out so well! I shared these a while back over at Eat at Home, where I am a part-time contributing writer, and forgot to post here to let you all know. I'd love for you to head over at check them out! 2-Ingredient Cupcakes

If you are also a fan of the quick and easy, here are some other recipes that are low maintenance, yet tasty. Keeping a few items on hand will always allow you to whip something up at a moment's notice. Your friends will think you are a master in the kitchen, but you will know you are the master of the shortcut!


Cake Mix Cookie Bars {4 ingredients}


Shortcut Lemon Brownies {3-ingredients}


3-Ingredient Cookies (no cake mix)


Chocolate Pudding Cake {4-ingredients}


Dump Cake {3-ingredients}


Skinny Apple Angel Food Cake {2-ingredients}


Bubble Up Apple Pie {4 ingredients}

Monday, June 29, 2015

Chocolate Kahlua Coffee Pound Cake

When I see a title that includes chocolate, Kahlua, coffee AND pound cake...it gets my attention. And it goes in the "must make" category. My mom also loves chocolate and coffee, so I made this on an occasion I was visiting so we could share in the rum/chocolate/coffee fabulousness together.
I'm considerate like that. And it might have been Mother's Day. I'm pretty sure I was the favorite child until my sister went and had the most adorable baby you have ever seen...but this cake definitely puts me ahead of my brother. haha

Chocolate Kahlua Coffee Pound Cake

1 box Devil's Food Cake Mix
1 small box instant chocolate pudding
4 eggs, room temp
3/4 cup brewed coffee, room temp (leftover coffee is fine. I usually re-use my morning's K-cup)
1/2 cup canola oil
1/2 cup Kahlua coffee liqueur
chocolate covered coffee beans, chopped (optional)

Glaze:
2 cups confectioners sugar
1/2 cup Kahlua*  - add in small increments until glaze reaches desired consistency. Mine ended up being a little too thin.

  • Preheat oven to 350 degrees F. Grease a bundt pan or spray well with baking spray.
  • Whisk together the dry cake mix with the dry instant pudding mix. 
  • Add the eggs, coffee, oil and Kahlua to the dry mix. Stir until combined, then beat on medium speed for 2 minutes. 
  • Pour mix into prepared bundt pan. Bake for 45-55 minutes or until done. Cake should spring back when lightly pressed and toothpick should come out clean when inserted into middle of cake. 
  • Let cake cool for 15 minutes in pan, then invert onto cooling rack to finish cooling. 
  • Pour glaze over cooled cake, top with chocolate covered coffee beans if desired.
Recipe Source: Chocolate, Chocolate and More (the name alone can tell you why it's one of my favorite blogs!)



I may be linking up at any of the following - (Monday) Nibbles By NicThe Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be MoMypping the FloorHuckleberry Love (Tuesday) Mandy's Recipe BoxSowdering About in SeattleNaptime Creations, Memories By the MileVMG206Anyonita NibblesThe Cookie Puzzle (Wednesday) The Newlyweds PilgrimageFluster BusterGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Joyful HomemakingMiz Helen's Country CottageLamberts Lately (Friday) Project InspireJust Us FourDiana RamblesThe Better Baker,Close to HomeWalking on SunshineVintage ChicDaily DishThe Diary of a Real Housewife,Play.Party.Pin

Friday, June 26, 2015

Gourmet Gift Baskets Review & GIVEAWAY! #sponsored

I received a complimentary gift basket to facilitate my review. An additional basket will be provided by the company to the winner of the giveaway. No other compensation was received. All opinions are that of Makin' it Mo'Betta.

I just LOVE a gift basket. I like to give them, and I like to receive them. It's just something about having several themed items in a basket that is fun. The only hard part, other than buying everything to go in it, is getting it all arranged in the basket so it looks nice and is secure. If you don't have that kind of time, but are still looking for a thoughtful, good quality gift basket for a friend or loved one...I have the answer! GourmetGiftBaskets.com! Did I mention FOOD baskets are my most favorite? No surprise there I'm sure.
I had the opportunity to review this little BBQ Gift Basket, just in time for grilling season! The box itself came with a message from the president of the company, and the basket was packed very securely so it would not get damaged during shipping. Each gift basket comes with a card inside that you can add your personal message to the recipient. The basket, shown above left, is securely wrapped in plastic, so contents can not spill out or shift during shipping, and topped with a bow. It is a gift afterall!
The BBQ Basket comes with the above items. Here is a description of each per the website: 

If they can't get enough of the sweet, savory, tangy, smoky goodness that is all things barbeque, you've just found the perfect gift. This impressive gift basket is comprised of the best grilling products, like authentic fiery sauces and deliciously zesty rubs, supplying them with everything they need to make their favorite food better than ever. 

Ingredients: 
• Sriracha Teriyaki Sauce by Stonewall Kitchen - 11 oz. – A spicy dipping sauce made from sun-ripened chilis and garlic.
• Roasted & Salted Peanuts by J&R Gourmet - 2 oz. – Better than any ballpark peanuts you’ve ever tasted, roasted and salted to perfection.
• Chichester Snack Mix by Merrimack Valley Snack Company - 2 oz. – A delightful snack mix comprised of crunchy pretzel nuggets, cheddar cheese crackers, and premium nuts.
• Spicy Peri Peri & Lemon Veggie Roaster by Urban Accents - 1 oz. – A spicy blend of chili pepper, lemon peel and garlic flavor.
• Touch O'Heat BBQ Sauce by Rufus Teague - 16 oz. – All natural and gluten free, this BBQ sauce is what barbeque is supposed to taste like. 
• Beef & Burger Rub by Urban Accents - 1.5 oz. - Use for grilling or roasting to bring out all the juicy flavors in whatever meat you choose.

I can go ahead and tell you, the Sriracha Teriyaki Sauce by Stonewall Kitchen....I'm in love!! It's so good! I've used it as a marinade for pork, as well as a dipping sauce for my Baked Egg Rolls. My family also enjoyed the Touch O'Heat BBQ Sauce on grilled boneless pork ribs the other night. I can't wait to try out the rubs as well.

Would you like to try the BBQ Gift Basket? Or give it to the BBQ'er in your life? It would make a great summer birthday gift, a couple's wedding gift, a housewarming gift...the list goes on! Just complete the rafflecopter form below to enter. 

a Rafflecopter giveaway

Friday, June 19, 2015

Low Carb Cheesecake (with optional Blueberry Topping)

For those of you following a low carb diet, or have ever tried following a low carb diet, you know how hard it can be to satisfy those cravings for something sweet. I have attempted to low carb it many times, each time failing miserably! My husband however, has been eating low carb for years now to help control his diabetes. This cheesecake is one of his favorite indulgences, minus the blueberry topping...he prefers his plain.

Low Carb Cheesecake

3 (8 ounce) packages Cream Cheese, softened (I usually use 2 'regular' cream cheese and 1 reduced fat)

3 eggs, room temperature

3/4 cup Splenda (or artificial sweetener of choice. I've had good luck with xylitol, but haven't used it for this yet.)

1 tablespoon lemon juice

1 tablespoon vanilla extract
  • Preheat oven to 300 degrees F.
  • Lightly spray pie plate with cooking spray.
  • Mix together cream cheese, Splenda, lemon juice and vanilla until well blended. 
  • On low speed, add eggs, one at a time, mixing until just blended after each one. 
  • Pour mixture into pie plate, bake 45 minutes or until center is almost set (but still slightly jiggly) 
  • Cool, add fresh fruit or fruit topping if desired (see below for blueberry topping)
Recipe adapted from Kraft


Blueberry Topping

2 cups fresh or frozen blueberries
1 Tablespoon desired sweetener (less if berries are very sweet)
1 Tablespoon water

Heat on medium high heat until berries are bursting and sauce begins to thicken. Reduce heat and let simmer to desired thickness, stirring occasionally. Cool slightly and add to top of cheesecake.

This is a crustless cheesecake, but you could always add a low carb almond crust.

Anyone out there low carbing it? How's it going? What's your favorite low sugar treat?


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