Friday, November 30, 2012
Thursday, November 29, 2012
FOR THE CHOCOLATE CAKE:
1 package (18.25 oz. size) Devil's Food Cake With Pudding
1 cup fat free plain yogurt
¾ cups Water
1/4 cup canola oil
4 whole Eggs
1 teaspoon Vanilla Extract
FOR THE CHOCOLATE FILLING:
1 package (12 Oz. Size) Semi-Sweet Chocolates
1/4 cup fat free half-and-half (that's what I had on hand)
2 sticks unsalted butter
2-½ cups confectioner's sugar
FOR THE CAKE:
Grease and flour bundt pan. With an electric mixer, mix the devil’s food cake mix with yogurt, water, oil, eggs and vanilla extract. Mix on low speed for 1 minute. Scrape sides with spatula and mix for another 2 minutes on low. Pour into pan. Bake at 350ºF until done (sorry, I didn't time this and now I have forgotten! The original recipe was in layers and baked for 20 mins; I started there, but I'm not sure exactly how long it took.) <-- i="i" style="font-size: small;">reason #357 why I will never be a professional food blogger. -->
FOR THE CHOCOLATE FILLING:
Place a large mixing bowl aside filled with ice. In a medium sauce pan over medium heat, melt the semisweet chocolate chips, half-and-half, cream and butter. Stir constantly until mixture begins to thicken. Whisk in the confectioner’s sugar. Place mixture in the bowl with ice and mix with an electric mixer for 4-5 minutes until the filling becomes thick. (you want it thick enough to maintain it's shape on the cake and not ooze out between layers, but not so thick that you can't spread it).
Wednesday, November 28, 2012
Tuesday, November 27, 2012
Pecan Pie Brownies1 package brownie mix and ingredients listed on box (9x9 size)
1/4 cup melted butter
1/4 cup packed brown sugar
1 tablespoon flour (I use unbleached all-purpose)
1/4 cup light corn syrup
1 teaspoon vanilla extract
2 cups pecans, chopped
Preheat oven to 350.
Spray a 9x9-inch pan with cooking spray (or butter it).
Prepare/mix brownie mix according to package directions.
Spread in 9x9-inch pan. (do not bake yet!)
Whisk together melted butter, brown sugar, flour, corn syrup, vanilla and eggs.
Stir in chopped pecans.
Spoon pecan mixture over uncooked brownies.
Bake 30-35 minutes.
recipe source: Plain Chicken
Mine did not set up nice and pretty like the picture in the original post, they were more runny and gooey. That's not a bad thing. However, my 11 y/o did most of the work on this one, so it could have been an error or they didn't bake quite long enough or the kind of brownie mix we used. We used the Ghiradelli Triple Chocolate! Can't have too much chocolate ;) They were yummy all the same!
I'm linking up over at: Naptime Creations, Mandy's Recipe Box, It's a Blog Party, Weiner Tales, 33 Shades of Green, Blessed with Grace, Our Delightful Home, Crazy for Crust, Inside BruCrew Life
Monday, November 26, 2012
I am super excited (and blown away) that Thanksgiving is this week! The rate at which time is passing me by is alarming, however, this time of year makes me so happy! I lovelovelove the holidays! Being as I am sorta a food freak ('foodie' sounds better I suppose), I am gearing up for all the things I want to bake. Yep, this time of year allows me to get my bake on with wild abandon. With my husband being diabetic, and for my family in general, I like to find lower sugar options, without sacrificing taste or texture of the recipes. That's where Truvia® comes in. Truvia® Baking Blend is a blend of Truvia® natural sweetener and sugar, that provides sugar-like taste and texture in recipes, but with 75% fewer calories and twice the amount of sweetness than sugar. That means that one 1.5 pound bag of Truvia® Baking Blend has the equivalent sweetness to 3 pounds of sugar!
So, in honor of the upcoming holidays, I am going to share a time honored tradition in these parts....Pumpkin Pie! But not just any pumpkin pie, one that you will be proud to serve along side your turkey and cranberry sauce, but with 2/3 less sugar than the sugar sweetened version! Just look at this deliciousness -
(photo and recipe from here)
Pumpkin Pie from Truvia®
Pastry shell for 9" pie
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated fat-free milk
1⁄3 cup Truvia® Baking Blend
1 tsp vanilla
11⁄2 tsp pumpkin pie spice
1⁄8 tsp salt
3. Mix pumpkin, milk and eggs until blended. Add additional ingredients and mix until uniform.
4. Add mixture into prepared pastry crust.
5. Bake for 35 to 40 minutes or until a toothpick inserted into center comes out clean.
6. Cool completely on wire rack.
7. Add whipped topping if desired.
Make your own whipped cream by whipping 1 cup cold fresh cream, 1 Tbsp Truvia® Baking Blend, and 1⁄2 tsp vanilla extract. (This will alter nutritional content.)
* This pie has 180 calories and 5 grams of sugar per serving as compared to a sugar-sweetened pie that has 220 calories and 15 grams of sugar per serving.
Do you have a favorite Holiday recipe where Truvia® Baking Blend could be used in the place of sugar? I would love for you to leave a link or recipe in the comment section! I am always on the lookout for new recipes! I could even choose one and feature it here on the blog if anyone is interested.
Sunday, November 25, 2012
Saturday, November 24, 2012
Disclaimer: I was sent the Dermagist Clarifying System to facilitate my review. All opinions are my own. No other compensation was received.
Wednesday, November 21, 2012
Tuesday, November 20, 2012
Start with -
Cinnamon Sugar Popcorn - from Budget Savvy Diva
8 cups popcorn
1/3 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 stick of butter (4 T.)
Pop popcorn (I use an air-popper. The brown bag method is also cool.) Set aside in a large bowl.
Preheat oven to 300 degrees.
Add your cinnamon, sugar and butter in a microwave bowl and heat in microwave until butter is melted. Mix well.
Drizzle butter mixture over the popcorn. Spread popcorn mixture onto a cookie sheet and bake in the oven for 10 minutes.
For the snack mix- combine your chocolate dipped Bugles, the remaining bag of plain Bugles, the Cinnamon Sugar popcorn and remaining candy pieces into a large bowl and mix together. You end up with a yummy sweet and salty combination!
It is a great little 'project' for the kids to do as well. My girls melted and dipped the Bugles, while my son helped place the candies on them. The cinnamon sugar popcorn could be made ahead of time so you aren't tying up the oven too.
I'm linking up over at: Naptime Creations, Mandy's Recipe Box, It's a Blog Party, Weiner Tales, 33 Shades of Green, Blessed with Grace, Our Delightful Home, Crazy for Crust, Inside BruCrew Life, Eat at Home (Ingredient Spotlight: popcorn)
Sunday, November 18, 2012
Parmesan, Roasted Garlic & Basil Bread
Pumpkin Yeast Bread
Spiced Pumpkin Biscuits
Cauliflower au gratin
Roasted Green Beans
Meat - not a fan of turkey?
Desserts! (my personal favorite)
2-ingredient Apple Angel Food Cake
Blueberry Dump Cake
Chocolate Cake - egg free!
Creamy Apple Crumb Pie
and I will have some new recipes this week as well!
Friday, November 16, 2012
Thursday, November 15, 2012
The six varieties available are - Mediterranean Blend, Tuscan Seasoned Broccoli, Brussel Sprouts with Sea Salt and Cracked Pepper, Honey Roasted Sweet Corn, Honey Dijon Carrots and Backyard Grilled Potatoes. We tried the Backyard Grilled Potatoes -
- (1) VIP coupon for one free package of Green Giant Seasoned SteamersTM
- Green Giant Serving Spoon
- Mixing Bowl
Disclosure: The coupons, information, and gift packs have been provided by Green Giant®through MyBlogSpark.
Wednesday, November 14, 2012
Tuesday, November 13, 2012