Hey everyone! Today I am going to give you some things you can replace butter with in recipes! I know I sometimes start a recipe thinking I have an ingredient, when I really do not. This infographic can help you out of sticky situations like that! You can also use this to find healthier options than butter.
www.exsloth.com
I hope you find this infographic as useful as I did! Well, until I post next... bye!
Have I told you about my other blogs? Well I have three others: mostlyfantasybookwriter.blogspot.com , mydivapets.blogspot.com, and ktpartyplanning.blogspot.com. The writing blog, the first one, has excerpts every now and then from my latest story The First Witch. Does the book title strike your interest? If so, go ahead and check it out! For my dog training blog, the second one, it's all about training your dog. The goal is to create bonding time with your pets while teaching them some cool tricks along the way. Finally, my party planning blog is to help you create awe worthy parties whild saving you from the stress that inevitably comes with parties. Have fun!
Have you heard of the contest I am holding for my book? If not well now you do! The First Witch, my book, needs a cover. I want you guys to make it! All you have to do is follow my blog by email and send me your design. I cannot wait to see all the wonderful ideas you guys come up with!
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Hey guys! Katie here :) Christmas is coming and with that... cookies! I've been pretty busy this season, but I've been able to pull through.
11/30/13
Hey guys! Katie here:) Miss me? I'm sorry about the laziness displayed on this website lately, but as we get into the Christmas season I'm starting to get tons of ideas for presents and crafts. This is a wonderful dessert that I made earlier on my birthday (October 27) and they were an absolute hit! However, I totally forgot about the altitude (Living in the Colorado Rockies...) and they sunk. Next time I'll get them!Double Chocolate Chip Frappacino Cupcakes:
Yields: 24 cupcakes (sometimes one extra)
Chocolate Cake Ingredients~
- 1 (18.25 ounce) package devil's food cake mix (Preferably Duncan Hines, but they all work)
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
Chocolate Cake Directions~
1. Preheat oven to 350 degrees F (175 degrees C)
2. In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into the muffin tins. Fill them up 3/4 full.
3. TURN THE OVEN DOWN TO 350 DEGREES F. Bake for 18 to 23 minutes, or until top is springy to touch and a wooden toothpick inserted comes out clean. Cool cupcakes thoroughly in the pan at least a few minutes before inverting onto a cooling rack. Cool completely.
Chocolate Mousse Ingredients*:
- 3/4 cup plus two tablespoons sugar
- 6 large egg yolks
- 1/3 cup water
- 1 package of Semi Sweet Chocolate Chips.
- 2 1/2 cups chilled whipping cream
- Candy thermometer
* NOTE: You can cut this recipe in half- you'll have enough for one batch of cupcakes. Though if you want more for... reasons go ahead and use the recipe above.
Chocolate Mousse Directions:
1. Whisk sugar, yolks, and water in a large metal bowl.
2. Set bowl over saucepan of simmering water (do not allow bowl to tough water); whisk until candy thermometer registers 160°F, about 8 minutes. Meanwhile, pour the chocolate chips into another bowl and set aside.
3. Remove egg mixture from over water. Pour it over the chocolate chips. Let it sit for a minute or two, then stir. DO NOT DRINK THIS- AT LEAST NOT ALL OF IT. :) Using electric mixer, beat egg/ chocolate mixture until cool and thick, about 5 minutes.
4. Beat cream in another large bowl until stiff peaks form.
5. Fold the cream into the chocolate egg mixture.
Icing Ingredients:
- 3/4 cup sugar
- 4 egg whites
- 2 sticks unsalted butter (at room temperature)
- 1 tbsp vanilla extract
- 1/2 cup espresso (you may add more if the icing still doesn't have the espresso taste)
- Candy Thermometer
Icing Directions:
1. Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
2. Return bowl to mixer, and whisk, gradually increasing speed from low to medium- high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time,whisking well after each addition. Whisk in vanilla. Switch to paddle attachment and beat until air bubbles are gone, 2 to 3 minutes more.
Chocolate Drizzle Ingredients:
- Hershey's Dark Hot Fudge
Chocolate Drizzle Directions:
1. Buy Hershey's Dark Hot Fudge
Assembling of Cupcakes:
Once cupcakes are cool, core out the center of each one (Or in my case just push the sunken cupcakes in a bit more). Using a pastry bag (you can also cut a tiny whole at the bottom of a ziplock bag), pipe a small amount of chocolate sauce, then pipe chocolate mousse until the center is almost full, and then top with another piping of chocolate.
Once all cupcakes are filled, pipe swiss meringue buttercream onto each one using a pastry bag with a large star tip. You can also just ice it with a knife, but it won't get the beautiful full top on the cupcakes.
Lastly, use a sturdy plastic freezer bag or disposable plastic pastry bag with a small hole cut out of it and drizzle chocolate onto each cupcake.
Yum!
Do you love a good loaf? Even if you don't like pumpkin bread or banana bread, you'll still probably love this delicious Lemon Cake with Cranberries and Lemon Icing. Now don't be mistaken by the word cake, it's really a loaf, but it taste as good as a cake! I made this and it had to be the easiest thing ever! I'm terrible at making icing, but this lemon icing is delicious and easy enough I can't mess it up!
Lemon Cake with Cranberries and Lemon Icing:
Servings: 14
Preparation Time: 45 Minutes
Stand Time: 5 Minutes
Bake Time: 57 Minutes
Total Time: 1 hour and 47 minutes
How Long Does it Last: It last 2 weeks covered in the fridge.
Saturated Fats: 19 Grams
Monosaturated Fats: 8 Grams
Polyunsaturated Fats: 1 Gram
Cooking Supplies:
Whisk
2 medium sized bowls
Electric mixer
Oven
Spoon
1- lb loaf pan
Wire rack (Or just something to place hot pan on)
Oven mitts
Ingredients:
For the Loaf:
- 1 1/4 cups all- purpose flour
- 1 tsp baking powder
- pinch of salt
- 8 Tbsp. (1 stick) unsalted butter, at room temperature
- 1 cup raw sugar
- 2 eggs
- 1/ 3 cup sour cream
- 1 Tbsp. finely grated lemon zest
- 1 Tbsp. lemon juice
- 1 1/ 2 cups fresh cranberries (for the cake and decoration)
For the Glaze:
- 1/ 4 cup lemon juice
- 1 cup confectioners sugar, sifted
- red food coloring (optional)
Directions:
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
In a medium size bowl, whisk together flour, baking powder, and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, and lemon juice. Set this aside as well.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated.
Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in one cup of cranberries (save some for serving).
Spoon batter into prepared loaf pan and put in the oven (Don't forget to wear oven mitts!) for 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Remove the bread from the oven (Don't forget to wear oven mitts) and transfer the pan to a wire rack. Cool completely before icing.
For the glaze, whisk together lemon juice and confectioners’ sugar until there are no lumps. If you like you can add a red coloring for the color or cranberry juice (I didn't add food coloring). Drizzle over cooled loaf. (I'd recommend cooling the loaf for 5 minutes)
Is the taste of cinnamon nipping at your tongue? Do you have extra time? Do you like baking? Do you want a nice sweet, homemade snack? A nice treat that even our vegetarians can eat. Well this is the recipe for you! I made these in my free time and had quite a fun time making them! The twisting part messed me up a bit...Cinnamon Sugar Breadsticks with Cream Cheese Drizzle:
Uses Metric System
Level of Hardness: Medium
Nutrition Facts-
Calories: About 245
Total Fat: About 7. 5 grams
(Saturated Fat: About 3 grams
Polyunsaturated Fat: About . 7 grams
Monounsaturated Fat: About 2. 5 grams)
Carbohydrates: About 40. 8 grams
Dietary Fiber: About 1. 2 grams
Protein: About 3. 9 grams
Serving Size: 1 cinnamon stick
Yields: 10 sticks
Preparation Time: 2 hours and 15 minutes
Cooking Time: 10 minutes
Estimated time: 2 hours and 25 minutes
Ingredients/ Supplies:
2 1/4 tsp. yeast
1/4 C. sugar, divided
1 C. warm water, divided
1 1/2 Tbsp. oil
1 egg
1 /2 tsp. salt
2 1/4 C. flour
1/4 C. butter, melted
Circular Pan
Rolling Pin
Pastry Brush
Directions:
First make the cinnamon sugar mixture: 6 Tbsp sugar mixed with 1 tsp cinnamon. Put this to the side.
In mixer/ bowl dissolve yeast, 1/2 Tbsp. sugar and 1/2 C. warm water. Allow yeast to proof (wait about 10 minutes.). Add in oil, egg, salt, 1 1/2 C flour, about 1/8 cup sugar, and 1/2 cup water. Mix until smooth. Stir in 3/4 cup flour to form a soft dough. Knead until smooth and elastic. Place into a greased bowl and cover. Let rise in a warm place (over a fire, warm oven, etc.) for about 40 minutes or until doubled.
Punch down the dough and put onto floured counter. Roll into a 8 x 14 rectangle. Using your pizza cutter cut into about 10 pieces. Roll each strip like a snake (you know like where you roll it between you hands, until you get a long cylinder.). Then hang the dough over your finger in the middle and twist the two ends together. Place on a greased cookie sheet and allow to rise for another 20 minutes or until size is doubled.
Preheat oven to 400° F. and bake for 10 minutes or until golden brown. Let sit for about 5 minutes. When cooled brush with melted butter and sprinkle with cinnamon sugar. Drizzle with cream cheese glaze (see below)
Cream Cheese Drizzle:
4 ounces cream cheese
1 1/4 C. powdered sugar
1 Tbsp. whipping cream
1 tsp. vanilla
Soften cream cheese and mix everything together. Beat until a good consistency for drizzling. Place in a ziploc bag and snip off the corner. Drizzle over warm breadsticks.
Yay! Now you have wonderful cinnamon sticks!
Are you to clumsy to handle food near your computer? No worries, just print a copy with this link Printable Recipe.
Thank you, ThirtyHandMadeDays for the wonderful recipe!
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