Tuesday, March 17, 2015

Chocolate Peanut Butter Bundt Cake

Chocolate Bundt with Peanut Butter

My youngest is a peanut butter fiend.

I buy the big jars at my local BJ's Wholesale club and I'm telling you, that child goes through a jar every few weeks!

I'm not the biggest peanut butter fan but I make treats with peanut butter in them because I know he likes it so much.

I decided to make him a cake over the weekend. I'll admit, I was busy experimenting with a few new recipes so I looked for a cake that started with a cake mix. I have no shame in using a cake mix. They can be a working Mom's best friend at times.

He loved the super moist cake and the peanut buttery filling (and I'm sure the gooey chocolate topping didn't hurt either).

When you need something quick....this will fit the bill.

Chocolate Bundt with Peanut Butter 1


Chocolate Peanut Butter Bundt Cake
PRINTABLE RECIPE
1 box (about 18 oz) yellow,  white or butter cake mix
1 cup water
1/3 cup oil
4 eggs
½ cup creamy peanut butter
1 small package (4 servings) instant chocolate pudding mix

Preheat oven to 350F. In a large mixing bowl, use a mixer to beat together the cake mix, water, oil and eggs. Remove one cup of batter to a small bowl. Beat peanut butter into reserved one cup of batter. Add the chocolate pudding mix to the large bowl of batter. Beat until well combined.

Grease and flour a 10-12 cup bundt pan (or use non-stick baking spray with flour). Spoon about 1/3 of the chocolate batter into the prepared bundt pan. Spoon peanut butter batter over the chocolate layer, keeping batter away from the edges of the pan. Spoon remaining chocolate batter over the peanut butter layer. Bake at 350F for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert onto serving plate and cool completely. Once cool, top with ganache.

Chocolate Ganache Frosting
4 oz chocolate chips
1/2  cup heavy cream
1 teaspoon vanilla

Place the chips in a mixing bowl. In a saucepan, heat cream until it comes to a boil. Pour cream over chocolate in mixing bowl and stir until chocolate is melted and glossy. Stir in vanilla. Pour over cooled cake. You can pop it in the fridge to let the ganache harden up a bit.

Friday, March 13, 2015

Healthier Chocolate Banana Cake


Healthier Choc Banana Bread

I'm always looking for healthy breakfast choices. I watch my sugar and carbs and breakfast can get a little boring for me. After months and months of eating wasa crips, Weight Watchers cereal, fruit, hard boiled eggs, etc., I was feeling the need for a treat in the morning. I found this recipe ages ago and clipped it out of a magazine. I can't even tell you what magazine or who the author was, so if this is your recipe, please let me know!

It's not "healthy, healthy" hence the title of "healthier", but if you use dark chocolate chips and leave out the mini chips on top, it's not too bad at all. I used Truvia Brown Sugar blend so that kept the sugars down.

This makes a small 8x8 cake. I can tell you it tastes just as good as an "unhealthy" cake cause my boys both ate most of it on me. I had a piece for breakfast on Sunday morning and was anticipating another slice for Monday morning, but when I woke up my cake pan was empty. That's life with two teenage boys in the house! Nothing is safe!

It's a delicious little cake.

Healthier Choc Banana Bread 2

Healthier Chocolate Banana Cake
recipe from Lisa@The Cutting Edge of Ordinary
PRINTABLE RECIPE
3 medium bananas
¾ cup brown sugar (or 1⁄4 cup + 1⁄8 cup of Truvia Brown Sugar Blend)
½ cup unsweetened applesauce
1 teaspoon vanilla
1 egg
1 cup flour
1/3 cup cocoa powder
1 teaspoon baking soda
Dash salt
1 cup dark chocolate chips (optional)
Mini chips for sprinkling on top

Preheat the oven to 350. Coat an 8 inch pan with cooking spray. Place the bananas in a bowl and whip them with an electric mixer for approximately 1 minute. Stir in the brown sugar and beat to combine. Add in the applesauce, vanilla and egg. Hand stir to combine. In a separate bowl mix the flour, cocoa powder, baking soda and salt. Add to the banana mixture. Stir to combine. Add in chocolate chips if you are using them and gently fold to combine. Pour into prepared dish. Top with mini chips if desired. Bake 30-35 minutes or until toothpick inserted in the center comes out clean.

Tuesday, March 10, 2015

Winner - Golden Girl Granola

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Congratulations to Amy Leach!

Winner of the granola giveaway. Thanks to all of you who participated on the blog and on Facebook!

I have another giveaway coming up soon!

Monday, March 2, 2015

No Bake Chewy Peanut Butter Granola Bars & a Giveaway!

No bake granola bars 2

So I was contact by this small batch granola company in Carlisle, MA called Golden Girl Granola about a month ago. They sent me some of their delicious granola to try. I'm very picky when it comes my granola, so I was not anticipating to LOVE this granola, but I have to say...I LOVE IT! I make my own granola, but I don't make often enough that I have a constant supply of it, so this granola has now become my new favorite!

Golden Girl uses the finest ingredients and hand-stirs each small batch to create a lightly crunchy, wholegrain treat. Their customers say it is the best granola they have ever had and I have to agree!

It is an excellent as a cereal, a topping, or a snack right out of the bag. It’s head-over-heels delicious! Truly Tropical is my favorite. It is loaded with mangoes, coconut and lots and lots of cashews! They sure don't skip on ingredients!

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Those are just two of the terrific flavors that you can choose from. Here they all are:

Forest Maple
Creative Cranberry
Bluesberry
Chocolate Decadence
The Original
Home Sweet Honey
Truly Tropical
Pumpkin Harvest

I wanted to develop a recipe using this fabulous product so I tinkered around in the kitchen and came up with this No Bake Chewy Peanut Butter Bar. It's nothing like those cardboard granola bars you buy in the store. You're going to love this! See below for the recipe.

The nice folks at Golden Girl would like one lucky winner to try their granola, so we will be giving away 2 bags of granola! What do you have to do to enter??

Go the their site by clicking "here" and tell me what 2 granola's you would choose.

Want another chance to win?? LIKE Golden Girl Granola on Facebook (click here). Let me know you did in the comments and you'll be entered in the contest twice!

Contest ends Friday, March 6th, midnight EST.

Golden Girl Granola is available in many stores in Massachusetts but you can also purchase it online here!

Please give me your email address so I may contact you if you win.

Entries on my Facebook Page will also count!

No bake granola bars

No Bake Chewy Peanut Butter Bars
recipe from Lisa@ The Cutting Edge of Ordinary
PRINTABLE RECIPE
2 Cups Golden Girl Granola
1 Cup Rice Crispy Cereal
¾ Cup Creamy Peanut Butter
½ Cup Agave or Honey
¼ Cup Brown Sugar
½ tsp Vanilla Extract

Line an 8x8 baking dish with aluminum foil or parchment paper and set aside. In a large mixing bowl, combine Granola and the cereal.

In a microwave safe bowl combine peanut butter, agave or honey, vanilla and the brown sugar. Microwave in 30 second increments, stirring in between, until melted and smooth. Using a spatula gently combine the peanut butter mixture with the dry ingredients. Press into the 8x8 baking dish and refrigerate for a minimum of 1 hour. Remove from baking dish and cut into bars.

Monday, February 23, 2015

Lemon Bundt Cake

Lemon Bundt Cake

I just can't stay away from the lemon. Maybe it's because it's so frigidly cold out and maybe it's because there are 4 foot snow drifts in my yard, and maybe it's because it has snowed so many times this month that I have completely lost track of just how many FEET, yes I said feet, not inches of snow that we have had, that I found myself needing to make something light and yellow and lemony to remind me that spring is only a month away.

You know it's pretty bad here in Rhode Island when we hear we are getting another 6 inches of snow and we all say "oh, only 6 inches". It's been that kind of a winter. My husband had to use a roof rake to get all the snow off the roof! It's a winter wonderland alright!

Enough about the snow....on to cake. This cake is everything you want a lemon cake to be. It's moist and full of lemon flavor. It just feels bright. It just makes me smile and if you have a lemon lover in your life, you most certainly need to make this for them.

I love a good Bundt cake recipe. This is one of them. Definitely going to be on my cake rotation from now on.


Lemon Bundt Cake 1

Lemon Bundt Cake
PRINTABLE RECIPE
slightly adapted from a recipe at Sprinkle Some Sugar
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons + 2 teaspoons lemon juice
1 1/4 cups whole milk
10 tablespoons unsalted butter, cubed

Lemon Glaze
1 1/2 cups powdered sugar
3-5 tablespoons lemon juice

Preheat oven to 350. Grease a Bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.

Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.

In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Allow cake to cool a bit on a cooling rack. While the cake is cooling prepare the glaze.

For the glaze,
Whisk powdered sugar and lemon juice together, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Cake will stay soft and moist for 3 days stored in an airtight container.

Friday, February 13, 2015

Cauliflower Hash



Out of all the breakfast foods in the whole wide world I love corned beef hash the most. Well done hash with lots of crispy bits makes me happy. I'm not a French Toast or waffle person, but I love me some hash.

In my quest to keep it low carb I decided to make my own version of hash with cauliflower. I had seen a few recipes here and there but decided that I'm a good enough cook (at least I think so) to pull it off without using someone else's recipe.

I kept it simple....onion, cauliflower and some spices and then I topped it with a runny egg. To say is was breakfast nirvana for me is an understatement. I LOVED this. I think I might have loved it as much as I love my crispy corned beef hash. Why didn't I do this sooner? I made enough for two meals. Sometimes it's nice to get two meals out of breakfast food. No one else in the house likes cauliflower so that was a score for Mama!

Let me say that you can customize this recipe to your likings. I happen to love onion so I used a lot, if you don't like it you can leave it out completely.



Cauliflower Hash
recipe from Lisa@ The Cutting Edge of Ordinary
PRINTABLE RECIPE

1 large head cauliflower, chopped into small pieces.
1 large onion, chopped
2 cloves garlic, minced
olive oil
salt
pepper
paprika

Add 2 -3 tablespoons of olive oil in a large skillet. Add in the chopped onion and let it cook just until it turns translucent. Add in the minced garlic and let it cook for about a minute. Add in the chopped cauliflower and mix everything up a bit. Cover the skillet and let it cook until the cauliflower is tender, but not mushy. I let mine sit undisturbed for 5 minutes at a time so I could get all those brown delicious bits from the bottom. If it starts to stick, just add in a little more olive oil. Sprinkle with salt, pepper and paprika. I served this with a runny egg on top. Yum!

Monday, February 9, 2015

Lemon Puffs


Lemon Puffs

Hello again from snowy Rhode Island. After having 2 feet dumped upon us last week, we are in the middle of another storm that is dumping another foot on us today. I think we are going to run out of places to put it! Good thing I'm a snow lover!

Lemon again, I know. I can't help it. I am lemon addicted and what is really funny about it is, I never liked lemon before. Up until a few years ago and I would turn my nose up at anything lemon or lemon flavored. Crazy right? Now I'm churning out lemon treats like there's no tomorrow!

I also have a fantastic lemon Bundt cake coming up. Oh man is it good, but for now I'm bringing you this little puffy delights.

I used Stevia when I made these so they were sugar free for me....sans the tablespoon of real sugar on top, but they were still delicious!

It only take a few minutes to throw these babies together too!

Lemon Puffs. 1jpg


Lemon Puffs
Printable Recipe
Adapted from a recipe at Allrecipes.com
2 – 8 ounce packages of refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons, zested and juice, divided
2 – 8 ounce packages cream cheese softened
½ cup sugar
2 table spoons butter, melted.
1 tablespoon sugar

Preheat oven to 350 degrees. Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.

Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and the sugar into the lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer. Unroll the second can of crescent roll dough and place over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer and sprinkle with the 1 tablespoon of sugar.
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Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares Refrigerate until chilled, at least 1 hour. Store any leftovers in fridge.