Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
..Lemon Ricotta Cake With Mixed Berry Topping
April 14, 2017 • dessert lemon blueberry recipe recipe post
I made this last weekend when tasked with coming up with a dessert for a girls dinner. The meal was Italian so I figured I should stay in that lane. I got the lemon ricotta cake recipe from here, and followed it precisely except I only had a 9 inch spring form so my cake was a bit thin. I made it again during the week and did 1.5 times the recipe and added on two more minutes of bake time and it came out great. I will say my teeth did turn a bit blue on the topping which took some intense tooth brushing but I honestly still want to make EVERYTHING this flavor now, lemon-ricotta-berry pancakes, I'm coming for ya next! Also this would be the perfect thing to bring to Easter Sunday since it's so bright and seasonal!
Cake:
3/4 Cup Softened Butter
3/4 Cup Granulated Sugar
Zest From 3 Large Lemons
1 Teaspoon Lemon Extract
3 Large Eggs, Separated
1 Cup Full Fat Ricotta Cheese
1/2 Cup Plus 2 Tablespoons All-purpose Flour
2 Teaspoons Baking Powder
Dash of Salt
Directions:
Preheat oven to 325 degrees F and Lightly grease and flour a 7 or 8 inch spring-form pan.
Beat the butter and sugar until light and fluffy then add the lemon zest, extract, egg yolks, ricotta cheese, and beat until smooth. Mix together the flour, baking powder and salt, and beat into the butter mixture just until combined.
Beat the egg whites in a separate bowl until stiff. Gently fold the egg whites into the batter then spoon the batter into your prepared tin. Bake for about 45 minutes, or until a cake tester stuck into the center comes out clean. Allow to cool to room temperature before serving.
Topping:
1 bag frozen mixed berries (mine had strawberries, blueberries, raspberries, and blackberries)
1/3 cup sugar
Juice of 1 of the lemons you zested
Directions:
Dump your frozen berry bag into a skillet with the sugar and let it simmer for 15 minutes or so. Squeeze in your lemon juice and keep stirring until you get the thickness you want. Let it cool and top your cake.
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..Chocolate Caramel Funfetti Bars
March 23, 2016 • dessert Eats and Sweets food funfetti recipe recipe post
So if you follow me on snapchat (@erinhabes) you know I'm currently doing a Whole30 (day 17). I know, it's seriously masochistic to bake delicious treats like this when you can't even lick the spoon after you're done but one of my best friends just had the cutest baby girl and I wanted to take them some really fun treats - key word is fun - as in FUNFETTI (the best cake flavor of all time - you can find my other funfetti recipes here and here - WHERE is my sponsorship already, Pillsbury?). The recipe I used is here, I followed it exactly except I just swapped out white cake mix for funfetti mix because popping out a baby deserves a little celebration!
INGREDIENTS
1 box (18.25 oz) funfetti mix
5 oz evaporated milk
¼ cup butter, melted
40 Rolo Candies, unwrapped and cut in half
INSTRUCTIONS
Preheat oven to 350°
Spray a 9x13 pan with cooking spray.
With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.
Divide batter in half and press 1 half into the bottom of the pan.
Bake until just set, approximately 8-9 minutes.
Remove base from oven and place Rolo candies, caramel-side down on top.
Drop remaining batter on top of Rolos in teaspoon sized amounts.
Bake for 20-24 minutes longer until top begins to golden.
Cool completely before cutting into squares.
For my fiances 30th birthday he requested a cake that had mint and chocolate which didn't come as a surprise to me since he has made this request before (see the mint Oreo cake from birthday's past here). I basically made the same thing with the ingredients all switched around (only mint in the icing not the cake) but he seemed equally pleased with the end result.
Ingredients
1 box chocolate cake (plus eggs/water/oil it calls for)
1 package of Oreo cookies
1.5 sticks of butter (12 oz)
1 package of cream cheese
3.5 cups confectioners sugar
1 cup milk chocolate chips
2 tablespoons peppermint extract
1 teaspoon vanilla
pinch of salt
green food coloring (optional)
Directions
1. Prepare boxed cake batter according to instructions. Stir chocolate chips into batter and bake according to instructions on box. I used two 9 inch cake pans.
2. While cake is baking, take one sleeve of Oreos and break up into a food processor. Blend them into fine crumbs while adding in 1/2 stick (4 oz) melted butter to make them sticky. Set mixture aside for assembly later.
3. Also while cake is baking whip together 1 stick of butter with cream cheese until fluffy. Add in vanilla, peppermint extract, and salt then gradually start adding in sugar 1/2 cup at a time until all 3.5 cups is incorporated (I also used a few drops of green dye here but it is not necessary).
4 Assembly: Place one cake on cake stand and ice with mint frosting, then add crumbles very generously to the top, then add the other cake on top of the crumbles and ice all around and use up the rest of the crumbles for the topping.
I made these cute little sundae themed cuppy cakes for a besties birthday this weekend. There was really no other reason I chose these except that they are the cutest. I made my usual vanilla cupcakes with my go-to cream cheese frosting (recipe here) but switched out 1/4 cup of the sugar in the frosting for 1/4 cup strawberry Nesquik mix to make a "strawberry ice cream" flavored icing. I then topped with a little ganache (recipe here), sprinkles, and a cherry. If you really want to load them up you could also add some chopped nuts!
..Christmas Cake Batter Cookies
December 14, 2014 • Christmas cookie swap cookies recipe recipe post
Ingredients
1 box white cake mix
1/2 cup butter (1 stick)
8 oz cream cheese (1 package)
1/2 cup butter (1 stick)
8 oz cream cheese (1 package)
1/2 tsp vanilla extract
1 egg
1 cup Ghirardelli milk chocolate chips
1 egg
1 cup Ghirardelli milk chocolate chips
1 cup red and green colored M+Ms
1.75 oz red and green sprinkles
1/2 cup powdered sugar
Beat cream cheese and butter together until smooth then beat in the egg, vanilla, and sprinkles. Gradually add in the cake mix until you create a dough. Fold in your chocolate chips and M+Ms until evenly distributed in the dough. Cover and refrigerate for an hour or so (until its stiff and cold) then roll the cookies into 1.5 inch balls. Coat them in some powdered sugar and bake on 350 for 10-12 minutes.
1/2 cup powdered sugar
Beat cream cheese and butter together until smooth then beat in the egg, vanilla, and sprinkles. Gradually add in the cake mix until you create a dough. Fold in your chocolate chips and M+Ms until evenly distributed in the dough. Cover and refrigerate for an hour or so (until its stiff and cold) then roll the cookies into 1.5 inch balls. Coat them in some powdered sugar and bake on 350 for 10-12 minutes.
..Buffalo Chicken Dip & Food Should Taste Good
September 14, 2014 • buffalo chicken dip Food Should Taste Good party appetizer recipe recipe post Snacks
You know what no one in the history of get-togethers ever said? "Don't bring buffalo chicken dip." You know why? Because it's an amazingly delicious crowd pleaser that everyone loves. You know what goes great with Buffalo chicken dip? Literally EVERY kind of Food Should Taste Good snack. Shown here is the sweet potato & multigrain varieties which obviously were a hit as there are almost none left. We actually don't have a crock pot which I believe is how this deliciousness is normally made, so we (I say "we" but honestly I can't take full credit for this one, it was the boyfriend who made it, I just taste tested ;) crafted a recipe that was easy enough for men to do on football Sunday sans a slow cooker. Recipe below!
Ingredients
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
1 cup hot sauce (any kind)
1 cup shredded Cheddar cheese
dash of cayenne pepper
2 bags of Food Should Taste Good multigrain or sweet potato chips
Directions
Heat chicken and hot sauce in a skillet over medium heat. Stir in cream cheese and ranch dressing. Stir until well combined. Mix in half of the shredded cheese until melted then transfer to a baking pan. Sprinkle the remaining cheese over the top then bake on 350 until hot and bubbly. Serve with Food Should Taste Good chips.
*This post was sponsored by Food Should Taste Good. Thank you for supporting the brands that keep Currently Coveting going! Check out two other delicious ways to enjoy FSTG snacks here.
..Food Should Taste Good - Two Ways Plus a $100 Giveaway!
August 21, 2014 • Chips Food Should Taste Good recipe recipe post Snacks
If you guys are like me on the weekdays you wake up, go through your morning routine, work nine hours, brave the metro ride back exhausted, then finally arrive home straight up RAVENOUS (or is that just me?). For this reason I like to have some healthier snack options on hand to help keep my hunger pangs at bay until I'm able to finish cooking dinner. My new favorite lighter chips are the Food Should Taste Good Blue Corn & Multigrain Tortilla Chips/Crackers. They are made with nuts, flaxseed, quinoa, organic blue corn, and all kinds of other healthful stuff yet are still SO DELISH. I like to break out the restaurant style salsa with blue corn chips for when I am in a hurry. Since I had a little extra time while home stick on Monday, I came up with a pretty quick and basic spinach artichoke dip that pairs sensationally with the multigrain variety. Recipe below!
1 8 oz package of cream cheese
1 14 oz can artichoke hearts
3/4 cups frozen chopped spinach (thawed and thoroughly drained)
1/2 cup light mayo
1/3 cup canned drained mushrooms
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & pepper to taste
2/3 cups shredded mozzarella
Mix all ingredients but the mozzarella in a large bowl (no mixer required) until well combined. Add mixture to an 8x8 inch baking dish and sprinkle mozzarella on top. Bake on 350 for 15 minutes or until cheese is a little browned and melty.
BONUS: Win a $100 Visa gift card along with a 9-Piece Square Dipping Set, Nostalgia Electric Fondue Pot, including 6 forks, Stainless Steel Snack Bowl, and a variety of Food Should Taste Good products! Winner will be picked next Friday (US residents only).
*This post was sponsored by Food Should Taste Good. Thank you for supporting the brands that keep Currently Coveting going!
BONUS: Win a $100 Visa gift card along with a 9-Piece Square Dipping Set, Nostalgia Electric Fondue Pot, including 6 forks, Stainless Steel Snack Bowl, and a variety of Food Should Taste Good products! Winner will be picked next Friday (US residents only).
This pecan pie might not look as pretty as one you would buy, but I would bet all my monies that it damn well tastes more delicious! I honestly don't even LIKE pecan pie and had no idea how to go about making it, but my Dad's 50th birthday fell on Thanksgiving Day this year and it is his absolute favorite. It usually is my aunts duty but the dinner was held on the other side of the family this year and what kind of daughter would I be if I let him miss out on his favorite treat he only gets to eat once a year on his birthday? What's a girl to do? MAKE THE PIE, DUH. I know. Whilst perusing the internet for recipes they all called for some mystery ingredient I assumed was gross called "Karo syrup" (which turned out isn't weird or gross at all but scared me anyway) so I was determined to find a recipe that didn't have it and that also seemed easy enough to bang out before the "night-before-thanksgiving-drinkfest" that we all know and love commenced. Enter this recipe. I made one for the dinner and one for him to take on his annual hunting trip that follows every year. No joke, my dad, the non-texter, sent me this text the next day "Your pecan pie is the best me and my friends have ever had!" Mission accomplished. It was super easy and very tasty!
Ingredients
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter (melted)
2 eggs
1 tablespoon flour
1 tablespoon milk
1 teaspoon vanilla
1 cup chopped pecans
1 unbaked 9 inch pie crust
Directions (via All Recipes)
1. Preheat your oven to 400.
2. Beat eggs, butter, brown sugar, white sugar, and flour. Then mix in the vanilla and nuts.
3. Pour into shell then bake for ten minutes on 400. Turn down to 350 and bake for 35 more minutes.
Currently Coveting is also on Twitter, FB, Instagram, Bloglovin, and Pinterest. Collaboration and sponsorship answers here.
This little pie was so delicious I basically ate the entire thing myself. I am not actually a big fan of apple pie, I am more of a cheesecake, pumpkin, or berry type of gal but since we picked these amazing apples ourselves from Carter Mountain Orchard (gorgeousness documented below) and because I went a little cray cray bringing home 11 lbs of them or so, I thought I should probably try my hand at this American favorite. My first go round I used all green apples, and while it was really yummy I made a second one with one Granny Smith, two Fugi, and two Pink Ladies and the flavor was much more complex and to my liking. It may not be traditional to use an array of apples but I'm starting a new trend. I promise you won't regret it! I also totally cheated and bought store crust bc frankly I HATE rolling out my own and ain't nobody got time for that. Okay I do...but I didn't anyway.
*Recipe was adapted from here (I made quite a few changes though, so I'd follow along below).
Pie
1 (9 inch) deep dish pie crust
5 medium size apples - peeled, cored, sliced (1 Granny Smith, 2 Fugi, 2 Pink Ladies)
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
Lay out unbaked crust in your pie dish. Put all your apple slices in a bowl and toss them in the sugar/spice mixture util fully coated then put them in your pie crust.
Crumbs
1/3 cup white sugar
1/4 cup brown sugar
3/4 cup all-purpose flour
1 stick of butter
Cut butter into sugar and flour mixture until crumbly then spread evenly over pie. Bake at 375 for 40 minutes.
Currently Coveting is also on Twitter, FB, Instagram, Bloglovin, and Pinterest. Collaboration and sponsorship answers here.
..Red Velvet Pancakes
October 22, 2013 • breakfast cream cheese drizzle Eats and Sweets recipe recipe post red velvet pancakes
One of my favorite local watering holes (A-Town for all you Arlington folk) is not only walking distance from my apartment, but one of those places where debauchery is probable, accepted, and encouraged. It also happens to be right next to a 24 hour IHOP, so needless to say, when A-Town gets my patronage, IHOP usually benefits too. One of these nights I happened to have the best pancakes of my life - a special that was happening - red velvet pancakes. I have since tried to go back and order these delicious creations but alas, they are no longer on the menu. After going through all five stages of grief, I decided to try making them myself. I followed this recipe and obviously opted for the cream cheese drizzle instead of using syrup because, duh.
Currently Coveting is also on Twitter, FB, Instagram, Bloglovin, and Pinterest. Collaboration and sponsorship answers here.
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