Thursday, September 11, 2014

Oreo Sheet Cake

Yummy yum yum! We're trying to only eat dessert on the weekends right now, so when I make something it has to be GOOD! I made this last weekend to take to a potluck BBQ. When I picked up my platter it was all gone, but luckily I saved a few pieces at home. ;) This is a basic chocolate sheet cake with some chopped Oreos in the batter, topped with cream cheese frosting, and more Oreos. Next time you're making a chocolate sheet cake try throwing in some cookies!

Oreo Sheet Cake
adapted from
Chocolate Sheet Cake
2 cups sugar
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
1/2 cup buttermilk or 1/2 cup milk with 2 tsps white vinegar
1 tsp vanilla extract
1 cup butter
1/3 cup cocoa powder
1 cup hot water
1 1/2 cups chopped Oreo cookies
Cream Cheese Frosting
1 (8 oz.) pkg cream cheese, softened
1/2 cup butter, softened
1/4 cup shortening
5 - 5 1/2 cups powdered sugar
1 tsp vanilla extract
Oreo cookies, chopped-for topping the cake

1. To make the sheet cake: Preheat oven to 350 degrees. Grease a sheet pan with cooking spray and set aside. I used a 10 x 15.5 in. pan.
2. In a large mixing bowl, whisk together sugar, flour, baking soda, and salt. In a separate bowl, whisk together eggs, buttermilk, and vanilla extract. Set aside.
3. In a small saucepan, melt the butter on medium-low heat. Whisk in the cocoa powder and hot water. Turn up the heat to medium-high and bring the mixture to a boil. Remove from heat.
4. Add the melted butter mixture to the dry ingredients and mix until smooth. Stir in the egg mixture and mix until ingredients are combined. Stir in the chopped Oreo cookies.
5. Pour the batter into the prepared pan and spread out evenly. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted in the center.
6. While the cake is baking, make the cream cheese frosting. In the bowl of a stand mixer, beat the cream cheese, butter, and shortening until combined. Add powdered sugar and vanilla. Beat on high for 5 minutes.
7. When the cake is completely cool, frost the cake with the cream cheese frosting. Sprinkle the cake with chopped up Oreo cookies. Cut into squares and serve.

Wednesday, September 3, 2014

Flat Bread Pizzas

School started today, which means I have time to post! This is what we had for dinner last night. We all like different toppings on our pizzas, so this is what I do to make everyone happy, with out spending a lot of time and/or money! I posted a BBQ Chicken Flat Bread Pizza recipe awhile back and this is basically the same thing but with tomato sauce and regular pizza toppings. You can use ANYTHING you like on these. We do pepperoni, sausage, cooked shredded chicken, olives, spinach, tomato, sautéed onion and green bell pepper...or whatever I feel like throwing on there. I love using the flat bread pitas because they are cheap and easy! 

Flat Bread Pizzas
6 Flat Bread Pitas
1 - 1 1/2 cups pizza or spaghetti sauce
2 cups shredded mozzarella cheese

1. Prepare any toppings that need to be precooked, like chicken and sausage. I also sauté my onion and bell pepper first.
2. Preheat oven to 425 degrees. Place the pitas on 2 large baking sheets.
3. Spread about 3 TBSPs of sauce over each pita leaving a small space around the edge (we like a lot of sauce).
4. Sprinkle 1/3-1/2 cup of mozzarella cheese over sauce on each pizza.
5. Place your desired toppings on top of cheese. Sprinkle a tiny bit of cheese on top (I used cheddar in my pics).
6. Bake at 425 for 10-15 minutes until crust is crispy and cheese is melted. Rotate pans halfway through baking.

Friday, August 22, 2014

Spicy Peanut Butter Noodles

My sister has been trying to get me to make this for ages. I haven't had much luck with Asian flavored noodles. I don't really like fish or oyster sauce, and I hadn't found any recipes I am partial to. I loved this one! I made it spicy with 1 1/2 tsps of Sriracha sauce, and it was pretty hot! My kids would have probably preferred a little less kick. If you don't want to buy a whole bottle of Sriracha sauce for this recipe, (the bottles are big) you could substitute some crushed red pepper flakes, but I really liked the flavor of the sauce. This would also be great with the addition of chicken or tofu.

Spicy Peanut Butter Noodles
adapted from
8 ounces linguine noodles
1/2 cup chicken broth
1 1/2 TBSPs minced fresh ginger root
3 TBSPs soy sauce
3 TBSPs peanut butter
1 1/2 TBSPs honey
1 - 2 tsps hot chili sauce, like Sriracha sauce
3 cloves garlic, minced
1/4 cup chopped green onions
1/4 cup chopped peanuts

1.Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili sauce, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Serves 4

Thursday, August 7, 2014

Blueberry Sauce

I used this sauce on my Blueberry Baked French Toast. It would also be great on ice cream. It's very easy to make!!

Blueberry Sauce
adapted from
2 cups fresh or frozen blueberries
1/2 cup water
1/2 cup sugar
2 TBSPs lemon juice
2 TBSPs cornstarch, mixed with 2 TBSPs cold water
1/2 teaspoon vanilla extract

1. In a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla.

Notes: You can adjust the sweetness of the sauce by decreasing or increasing the sugar. Also, if you want it to be more syrupy instead of thick, then add a little more water.

Blueberry Baked French Toast

That's right, more blueberries! Gotta use up all the berries we picked! This is a variation of my Brazos Baked French Toast. I've changed a couple of things from the original. Besides the addition of blueberries, I cut down on the butter because you just don't need it. This is a fabulous breakfast or brunch that will definitely impress! I used a Blueberry Sauce on the top in this picture that made it taste even more fruity! I'll be posting that too.

Blueberry Baked French Toast
1  loaf french bread (day old bakery bread works great)
8 oz cream cheese
1 - 1 1/2 cups blueberries (frozen works too)
4 TBSPs butter or margarine, melted
1 1/2 cups half and half
1/4 cup maple syrup
10 eggs
Powdered sugar
Blueberry Sauce

1. Preheat oven to 350 degrees. Spray a 9x13 in baking dish with non stick spray.
2. Cube bread and layer half in prepared dish. Cut the cream cheese into small pieces and sprinkle evenly across the bread. Sprinkle on blueberries. Cover with remaining bread cubes.
2. Pour melted butter over the top of the bread cubes.
3. Mix half and half, syrup, and eggs pour over the top as evenly as possible. Try to cover all the bread. Press down with spatula so that all the liquid is absorbed by the bread.
4. Cover and refrigerate at least 2 hours or overnight.
5. Bake uncovered at 350 degrees for 45 min. If it starts to get too brown, lay a sheet of foil on top until it has finished baking. Remove from oven and sift powered sugar over top. Cut into 8-12 servings. Serve with blueberry sauce or maple syrup.

Here are some pics of the process. They aren't the best though because I took them with my phone and didn't have very good lighting, but you get the idea.

Sunday, July 27, 2014

Blueberry Muffins with Crumb Topping

I thought I had posted this recipe! I searched my blog to make these and realized that I hadn't. Luckily I still had the recipe card! We went blueberry picking and brought home 10 lbs. of berries. My first thought of what to do with them was these muffins. I love their crumb topping. This recipe also works well for chocolate chip muffins, just substitute chocolate chips for the blueberries. 

Blueberry Muffins with Crumb Topping

3/4 c flour
1/3 cup margarine
1/3 c brown sugar
1/4 tsp cinnamon

1 3/4 cups flour
3/4 cup sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 egg beaten
3/4 cup buttermilk
1/3 cup oil
1 cup blueberries

1. Preheat oven to 400 degrees and prepare a 12 cup muffin tin with paper liners or non stick baking spray.
2. For topping: Combine topping ingredients in a medium sized bowl and mix using a pastry blender or fork, cutting up the margarine into no bigger than pea sized pieces. Set aside.
3. For muffins: In a large bowl, whisk together dry ingredients.
4. Add egg, buttermilk, and oil; stir until just blended.
5. Gently fold in blueberries
6. Divide muffin batter evenly among prepared cups. Sprinkle each cup of batter with 1 1/2 TBSPs of topping mixture.
7. Bake at 400 degrees for 15-17 minutes. Cool on wire rack.
Makes 12 muffins

10 lbs of berries!!

Monday, July 21, 2014

Apple Butter Grilled Cheese

Yep, I spread apple butter on my grilled cheese sandwich, and it was good. I was looking for a sandwich idea for dinner, and found a couple different GC with apple butter and we gave it a try. It's very sweet, but the arugula balances it out. I found that my children don't have quite a refined enough palate for arugula (defined as a spicy and bold green), so if you're not up for that, you could use baby spinach. :) I used deli turkey, cheddar, and sliced Granny Smith apples (the tartness is also good contrast). It's quite a different tasting sandwich, but I really loved it. 

Apple Butter Grilled Cheese
 ¼ cup arugula
Dash of apple cider vinegar
2 slices bread
Apple butter
Thinly sliced Granny Smith apple
Sliced deli turkey lunchmeat
Sliced cheddar cheese
1 TBSP butter or margarine for grilling

1. Preheat skillet or panini press to medium heat. (I used my George Forman Grill)
2. In a small bowl, toss arugula with a dash of apple cider vinegar.
3. Spread apple butter on one side of each piece of bread. Top an apple butter side of bread with arugula, apple slices, followed by cheese, then turkey. Place the other piece of bread on top, apple butter side down and press. Spread butter on outside of bread slices.
4. Cook in the pan for 2 minutes on each side, or until browned and cheese is melted.

Makes 1 sandwich