Saturday, February 27, 2010
First off I am sorry that it has been awhile since my last post. Things have been very busy with school and baseball but I do have a couple of pictures for y'all of something that I did the other night. It was Traci's birthday yesterday and for those of you who don't know who she is I have known her for a very long time...let's just say my whole life and she works at UH as the Director of Baseball Operations which just happens to be a job I would love to have in case anyone was curious :) Anyway I decided to make these yummy cupcakes for the pre-game meal on Friday for her, the coaches, the team and anyone else that might want one! These are very simple to make they can just take a while to ice if you are making a lot but they are well worth it especially if they are for a friend. Now they were just a box mix and canned icing but I thought y'all might enjoy some of these pictures. Hopefully I will have a new post in the next couple of days! Have a happy day from the Splendid Kitchen! P.S. I was not able to get a good picture of the Mississippi Mud Cake once we cut into it. Sorry...guess y'all will just have to make it!
This batter was AMAZING! What made it so great was that you had to beat it for 3 minutes which made it very light and fluffy.
After I had completed all 52 cupcakes! Yum!
I can taste them now...Also the trick to getting the sprinkles to stay was to pour them into a bowl and then dip the cupcake into them otherwise if you try to just sprinkle them on they will just roll right off.
The view from the top...
Hope y'all enjoyed the pictures. Now I am not including a recipe simply because I think you cannot go wrong with any boxed cake mix and icing but if y'all want to know specifics let me know!
Tuesday, February 16, 2010
When I was told that we were having some guys and by guys I mean baseball players(my dads a coach)over for dinner I jumped at the chance to make a dessert because 1) It is one of my favorite things to bake and 2) I decided to make this...Let me just start off by saying that this is one of my favorite desserts. It is one that is not new or different in any way it is just a good recipe filled with chocolatey goodness which just happens to be right up my ally. I hope you find this delicious!
2 Cups sugar
1 1/2 Cups flour
1/3 Cup cocoa
1 Tsp. vanilla
1 Cup pecans (optional)
2 Sticks oleo, melted
1 (7 oz.)jar marshmallow cream
1 Stick oleo, melted
1 Tsp. vanilla
1 Box of Powdered Sugar
6 Tbsp. Milk
3/4 Cup chopped pecans (optional)
1/3 Cup Cocoa
Start off by pre-heating your oven to 350 degrees....unfourtunately I forgot...so do it before anything else otherwise you will have just finished licking the bowl when you go to put the pan in the oven to find it well not 350 degrees :)
Once you have done this crack 4 eggs into a mixing bowl
Next add 2 cups of sugar to the eggs
Beat the two together..you might need to go in about half way through and scrape down the edges.
Time to add the important stuff...put in 1 1/2 cups flour
1/3 cup cocoa
1 Tsp. vanilla
2 sticks of melted oleo and if you were to be adding pecans now would be the time to add 1 cup of them.
Now your ready to mix. Again you might need to scrape down the edges about half way through. This is where it transforms into something delectable...
Pour mixture into a 9x12x2 inch pan that has been greased.
Once you have licked the bowl and you have gotten over the fact of how good the mixture by itself is put the pan into the oven for about 30 min. It took 40 for me but the original directions say 30 so just keep and eye on it. This is what it should look like...
Go ahead and put the marshmallow creme on top of it. My only word of caution would be to spread it carefully so as to not "pull up" the cake. Let cool.
Now we get to top chocolate with more chocolate! Yes it's time for the icing which just happens to be my favorite part :)Just grab a medium-large pot just so it won't look like it snowed in your kitchen after you have added the powdered sugar.
Begin by mixing 1 cup of oleo, melted
1/3 cup cocoa
and 6 Tbsp. of milk.
Bring to a boil. Once boiling turn off immediately and quickly add...
The box or 1 pound bag of powdered sugar. Do this kind of slowly so it doesn't go everywhere.
1 Tsp. vanilla and again if you were adding pecans now would be the time to add 3/4 cup, chopped.
Stir until most of the lumps are out.
Pour icing over marshmallow creme.
Now spread it out. The advantage to letting the cake cool completely comes in this step. It makes it ALOT easier to spread and prevents the marshmallow creme from mixing with the icing.
Can't you just tast the chocolate melting in your mouth? I won't be cutting into it until tomorrow night but maybe I can get a good picture and let you know how it turned out! I hope you enjoy! Until next time...happy cooking from The Splendid Kitchen!
Short version of the...
Beat eggs with sugar. Add next 5 ingredients to eggs; mix well. Pour into greased 9x12x2 inch pan. Bake at 350 degrees for 30 min. While hot, cover with marshmallow creme. Cool.
Mix together oleo, cocoa, and milk in pan. Bring to a boil. Add powdered sugar, vanilla, and pecans. Spread over marshmallow creme.
Sunday, February 14, 2010
Happy Valentine's Day! Let me just say that I never would have thought my first blog post would be so time consuming but at the same time fun and in the end worth it!This Valenine's Day my family and I had a nice home cooked meal together and you guessed it one of the sides was these twice baked potatoes. I got the recipe from Giada De Laurentis from The Food Network but left out a few things that I will get to later. These are very easy and yummy! Along with that I opted to use a small skillet because I did not cook mushrooms and only used half an onion because 1) As a result of my not having one my wondeful sister had one handy at her appartment and was able to bring it to me. Unfortunately it was a large one instead of a small one hence the cutting it in half and 2) I am not a huge onion fan. Anyway I can't wait for ya'll to try these and thanks to my mom for helping me! Enjoy!
Prep Time: 12 min.
Inactive Prep Time: 20 min.
Cook Time: 1 hr. 30 min.
3 tablespoons extra-virgin olive oil, plus 3 tablespoons later
1 small chopped onion
3 cloves minced garlic
1/4 teaspoon salt and pepper plus more for seasoning
1 stick (1/2 cup) unsalted melted butter
1 1/2 teaspoons dried oregano
2 cups (8oz.) shredded extra-sharp cheese
4 thin slices of prosciutto, halved (can be found at your local grocery store)
8 oz. small sliced mushrooms
1/3 cup chopped flat-leaf parsley
Start off by pre-heating your oven to 400 degrees. Next get your potatoes. I am only doing three even though the original recipe calls for Four.
Now wash them real good for the shear reason of I don't think you want any dirt on these potatoes unless your just one of those people that says "God made dirt and dirt don't hurt." My best friend used to say that to me as we were kids but I was never into the whole "getting dirty" thing. Anyway once you have washed them put them on a baking sheet that has been lined with parchment paper. Begin to prick the potatoes with a fork. I just did it three times on each side of the potato simply because that is the way my mamma taught me. Once you have done this put them in the oven for about an hour and a half or until cooked through.
While these are cooking I recommend doing a few things to make the process a bit easier such as chopping up one small onion.
Mincing three garlic cloves.
and shredding two cups of sharp cheddar cheese or just using some from a package as I did. It saved alot of time :)
When done remove from oven and let cool. This will take about 20 min.
Meanwhile, in a medium skillet heat three tablespoons of olive oil over medium/high heat.
Next add your chopped onion. Stir until it is soft. It will take about 5 min.
Time to add the garlic, salt and pepper! All it takes is 1/4 teaspoon of salt and pepper. If you were using mushrooms now would also be the time to add them. Unfourtunately, my dad is the only one that really likes mushrooms in the family so they were a no go for this recipe. The vote is 3:1...so no mushrooms.
Stir this around for just a few minutes. Again if the mushrooms were present it would take about 6 min. or until most of the liquid is evaporated.
Pour the mixture into a bowl.
Cut potatoes in half long ways.
Using a spoon or melon ball scooper if you have one scoop out about everything but 1/4 of flesh.
Add the "potato scoopage" to the bowl with the mixture.
Next add the melted butter, oregano, and 1 cup of cheese.
Mix well and season with some salt and pepper to your liking.
Put potatoes back on baking sheet and with a pastry brush, brush both sides of the potatoes with the remaining olive oil and season the insides with salt and pepper to taste.
Spoon mixture back into each potato half and place one half-piece of prosciutto on top and sprinle with the remaining cheese. Clearly the "placing of the prosciutto" did not go so well considering all the pieces were sticking together so I just tore it up into little pieces. I'm learning to be flexible in the kitchen which is tough for me and my type A personality but that's what makes cooking fun!
Put back into the oven and bake until cheese is melted and the prosciutto is cripsy. This should take about 20-25 min.
Remove from oven and if you chose garnish with some flat leaf parsley.I did not because I did not have it on hand.
The finished product! Time to dig in!
Until next time...Happy Valentine's Day from The Splendid Kitchen!
Link to original recipe and printable directions: