What a fun and simple way to spruce up some plain sugar cones! Just like the ice cream shop! The girls enjoyed helping me dip and it was a nice way to use up some random sprinkles. My hubby is not a fan of white chocolate and I am not a fan of eating sprinkles so we made some dark chocolate dipped ones for us and we will leave the colorful, sprinkled ones to the girls!
There is no real technique to this. I melted some leftover candy melts, they come in numerous colors. But chocolate chips would work just as well, or maybe peanut butter chips, yum! First I spooned a bit down into the bottom of the cone, as you can see in the picture above (with a stray sprinkle in it). Then I dipped the tops into the chocolate, let it drip off a bit then dipped it into a dish of sprinkles. I let mine dry propped in bowls. The girls can't wait to eat their pink ice cream in their purple, sprinkle ice cream cones tonight!
Sometimes I wish I had some sort of bread on hand to serve with dinner. But because I either ran out of time, or more likely, was just too lazy, I usually don't get any made unless I really plan for it. That's why this recipe intrigued me. I am a huge procrastinator so this recipe suits me well since it needs very little forethought!
I was a little skeptical that they would taste good. I thought they were going to be dense and dry, but I was pleasantly surprised! They were light, moist and quite delicious! Thanks in huge part I imagine to the buttermilk, aiding in the tenderness, and the beaten egg whites, keeping things light and fluffy. The little bit of cornmeal offered a bit of crunch and made the muffins taste a bit like whole wheat corn muffins. I will be filing this one away for those "oh man what am I going to serve with dinner!?" moments.
2 1/2 cups whole wheat flour
4 T. cornmeal
6 T. brown sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs, seperated
6 T. butter, melted
2 cups buttermilk
4 T. sour cream
*In a large bowl stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt.
*In a small bowl whisk together the egg yolks, melted butter, buttermilk and sour cream. Pour into the flour mixture and stir just until combined being careful not to over mix, its okay if its a little lumpy.
*Beat the egg whites until soft peaks form. Gently fold into the muffin mixture, once again being careful not to over mix.
*Fill the muffin cups (either greased pans or liners) nearly full. Bake at 350 degrees for about 18-20 min.
My additional notes:
-I used white whole wheat flour
-I halved the recipe, filled the liners nearly full and still got 11 muffins!
-they were good with butter, but also good without, warm or at room temp
Wow, its been a reeeaally long time since I have posted anything on here! Is anybody even reading this still? Sheesh. I just havent been into the whole baking thing lately. Maybe its the warming weather, maybe its just a funk, maybe its because I have been more interested in crafting than baking lately. Dont get me wrong, I'm still baking, but I do it more because I have to not because I want to necessarily, plus I haven't been taking pictures. Oops.
Here's a couple of pictures of cakes I have made lately. This one was for my hubbys cousin for her birthday. I really wish I had added a purple border around the top edge. Dont you think that would have just finished it off better? Oh well!
And this next one is actually my little bugs creation. She had her last day of preschool this week and to celebrate her finishing her first year of school (and not even sleeping there!- her words :), we made a cake at her request and her directions. She chose the flavors- chocolate cake with cream filling and chocolate frosting. She chose to make the frosting "fluffy" (as opposed to me smoothing it with a knife) and to put ruffles around the bottom edge (I thought I did a terrible job of making ruffles, but she thought it was great and thats all that matters). Because we know from past experience that she can't yet manage a piping bag we decided that she could decorate the cake by drawing pictures (of herself, her school, her fish, a colossal squid), attaching them to toothpicks and sticking them in the cake (all clustered together of course). It needed a little more color though so we pulled out those icing decorating tubes and she squiggled them around a bit. She had a blast and was so proud of herself. I think her favorite part was cracking the eggs, although it was more like 'popping the eggs open'! :)
There are times when I want or need to make a dessert, but I struggle with what to make because I just get tired of the same old recipes, or nothing sounds good, or I just want to make a simple cake that doesnt require the making of frosting. So sometimes I will make a recipe just to test it out for next time I need to bring dessert somewhere. This cake is definitely going on my list of easy, quick and yummy desserts that are worthy of sharing with others.
It starts with a simple yellow cake. While it cools a smidge you whip up the topping.
The topping is spread on and ready to go. Look how pale and blah it looks.
But after a couple minutes under the broiler it transforms into golden, toasty, caramelly goodness. Hmm...well it looks much more golden in real life. Although next time I think I will leave it in a bit longer because the coconut that got a little crunchy was my favorite part.
Lazy Daisy Cake
2 large eggs
1 cup sugar
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 1/2 T. butter
1/4 cup butter
1/2 cup plus 2 T brown sugar
1/4 cup milk
1 cup coconut
*Preheat oven to 350 degrees and grease and flour a 9 inch square baking pan.
*Beat eggs in a large bowl until frothy then add the sugar and beat on high until thickened and lemon colored.
*Stir in flour, baking powder and salt.
*Heat the milk and butter in a small saucepan until boiling then pour into the mix and beat to combine.
*Pour into prepared pan and bake about 30 min.
*Allow to cool on a rack about 10 min.
*Prepare the topping by melting the butter in a small saucepan then stir in the brown sugar, milk and coconut.
*Spread over the warm cake and place under the broiler for 2-3 min until it is golden and bubbling.
I made these muffins as a last minute coffee time treat for church and I didnt get a chance to try them out before serving them. I NEVER do that. Im way too paranoid about making sure food tastes good if Im serving it to anyone but my family. I was especially nervous about these guys because half the flour is whole wheat and I was worried they were going to be dry. I worried for nothing. They were delicious! Moist and light and sweet. Yum! Plus with the added whole wheat, fruit, and less sugar than most muffins, I can pretend they are healthy!
My hubby loves rye bread. It is pretty common for him to order a rueben when we go out for lunch. This past week I bought some corned beef when it was on sale. I plan on making rueben sandwiches with the leftover and was wondering if anyone had a great Rye Bread Recipe. I've tried a couple lately and they are all fine, but not fantastic. Hoping one of you can help!! Thanks!
This mix may not look too impressive, but it sure bakes into a yummy pancake that you can feel good about eating. And the convenience of having a big tub of it in your fridge waiting to aid you on a busy morning is wonderful. It is filled with whole grain goodness and very little sugar. It has a unique texture and almost nutty taste from the whole grain. It is not as fluffy and light as the buttermilk pancakes I posted earlier, but they have their own delicious qualities definitely worth eating.
Oatmeal Pancake Mix
3 1/2 c. rolled (quick) oats
3 c. whole wheat flour
2 c. all purpose flour
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
1 c. vegetable oil
(I also add a few spoonfuls of wheat germ and flax seed, just to be extra healthy!)
*Combine the dry ingredients in a large bowl.
*With your mixer running on low, or gently stirring by hand, slowly drizzle the vegetable oil in.
*After all the oil is mixed in squeeze a little bit together and if it clumps, it is just right, but if it falls apart add more oil, a Tablespoon at a time until you achieve the desired consitency.
*Store in an airtight container up to two weeks at room temp or indefinitely in the fridge or freezer.
*To make pancakes:
Stir together one cup of mix with 1c. of buttermilk and 1 egg. Allow to sit while the griddle heats, it will thicken as it sits, but adjust the milk and mix ratio to your liking.
Makes about 6-7 4 inch pancakes
-We have made these with regular milk when we didnt have buttermilk on hand and it works just fine. Also, buttermilk does freeze so if you have leftover you can save it for another time.
We are just three girls having fun in the kitchen. My name is Kim. I am married to my ever patient and terrific husband and we have two gorgeous little girls, my assistant bakers. I love to bake and I love to share new ideas and what I have learned. I hope you enjoy my adventure in baking (and occasionally cooking) as much as Im sure I will.