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Chocolate Waffles

Ingredients:

5 tbs unsalted butter, melted
2 cups flour
1/2 tbs baking powder
1/4 tsp salt
3 large eggs (room temperature)
1 cup of milk (room temperature)
1/2 cup chocolate syrup
1 tsp vanilla extract

For topping:

Chocolate syrup
Powdered syrup

Directions:

1. In a large bowl, whisk together melted butter, eggs, milk, vanilla and chocolate syrup until well combined.
2. Whisk in the flour, baking powder and salt. Mix well until all ingredients are combined.
3. Let the batter stand for about 10 minutes, baking powder needs a little time.
4. Grease your waffle maker lightly with some cooking spray and cook waffles according to your waffle maker’s specifications.
5. Drizzle with chocolate syrup and dust with some powder sugar.

I got this recipe from Will Cook for Smiles.

Cheesecake Brownie Recipe

Ingredients:
A box of your favorite brownie mix
Items required to mix into the brownie mix

8 oz cream cheese, softened
1 egg
1 tsp vanilla
2 tbs nonfat plain yogurt
3 tsp sugar
1 tsp cornstarch

whipped cream for topping

Directions:
~Preheat the oven to 350 and grease a 12-cup muffin tin. Use cupcake wrappers.
~Mix brownie according to the box instructions.
~Divide brownie batter into 12 muffin cups, only 1/3 of the way full.
~Bake for 5-7 minutes until they start to rise.
~Mix cheesecake ingredients.
~Put cheesecake mixture on top of brownies.
~Bake for 11-13 minutes.
~Cool to room temperature.
~Top with whipped cream before serving.

I found this recipe on Will Cook for Smiles and can’t wait to try it.

Whole-Wheat Chocolate Chip Pancakes

Ingredients:

  • 1 3/4 cups whole wheat flour
  • 2 Tablespoons light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/2 cups buttermilk
  • 3 Tablespoons canola oil
  • chocolate chips

Directions:

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.

2. In a large bowl, whisk together egg, buttermilk and oil. Stir in dry ingredients and mix just until moistened (lumpy batter is what you’re looking for). The batter will be pretty thick, but if it seems a little too thick for your taste, you can mix in a couple more Tablespoonfuls of buttermilk.

3. Heat large skillet or griddle and spray with nonstick spray. Scoop batter onto heated surface (I like to use an ice cream scoop), spread into a circle and position a few chocolate chips on top. Cook over medium-low heat for about 1 to 2 minutes, until edges begin to curl under a bit and appear dry when you place the spatula underneath. Flip and cook the other side for a minute or two. Your pancakes should be golden brown on both sides. Serve immediately with syrup.

I found this recipe today, and I cannot wait to try it!

Recipe from here. Photo from here.

Red Velvet Cupcakes

I’ve been wanting to try baking red velvet cupcakes from scratch. I’ve only had red velvet cake once, but it was love at first bite, and now I want to replicate it at home. However, I have a serious lack of culinary skill, so most of the time, when I bake, I just use boxed cake mix and refrigerated cookie dough. I’m hoping that I can change that soon.

Ingredients

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 (1 ounce) bottle McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Vanilla Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 (16 ounce) box confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

Recipe from here. Photo from here.

Frozen Iced Tea

Ingredients:

  • 3 family sized tea bags
  • 6 cups of boiling water
  • 1 cup of sugar
  • 1/2 a cup of water
  • 2 tablespoons light corn syrup
  • 6 tablespoons lemon juice
  • Lemon slices (optional)
  • Mint sprigs (optional)

Directions:

  1. Place tea bags in a large bowl. Pour boiling water over tea bags; steep 10 minutes. Remove and discard tea bags.
  2. Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat. Remove from heat; let stand 5 minutes. Add sugar mixture and fresh lemon juice to tea; stir to combine. Let cool to room temperature. Pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for at least 6 hours or until firm. Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy. Spoon into a container; cover and freeze for up to 1 month. Garnish with lemon slices and mint sprigs, if desired.

Photo from here.

Recipe from here.