Wednesday, May 25, 2011

Homemade Fudge Rounds

I have a new favorite baking blog I have been stalking lately....Confessions of a Cookbook Queen.

Check out her website, giggle at her haunted cereal stories, and stroll across the recipe here for homemade fudge rounds.  You know Little Debbie right?  Now if I can find a recipe for the strawberry jelly rolls that they make, or the oatmeal pies, or nutty bars....heck, even Swiss rolls.    Those things are so good a girl got in trouble for stealing my Swiss rolls out of my lunch box when we were in kindergarten.  Yes, I remember that day.  It was a sad sad day.

But who cares about that?  What matters is you check out Kristan's blog, notice that her fudge rounds look more scrumptious than mine,  and make these little puppies pronto!

Sunday, May 15, 2011

Nutella Cupcakes

I came across this recipe while browsing Shine at work.  I was bored and that's all you need to know. I waded through beauty tips, best shoes under $50 suggestions, and recipes containing way too many vegetables in my opinion. Then I came across this article.  My heart always skips a beat when I come across anything with the word "Nutella" in it.

If you have never had Nutella, may I make a suggestion?  Go to your local grocery store, stroll down the peanut butter aisle, and buy yourself a jar of Nutella.  It's crushed hazelnuts and cocoa mixed together.  It's amazing with pretzels if I might add.

I only made one alteration to the original recipe.  But here is what you need.

1/4 cup of butter (half a stick) at room temperature
1/4 cup of canola oil
3/4 cup of granulated sugar
3 large eggs
1 teaspoon of vanilla
1 3/4 cups of all purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 - 1/2 cup of Nutella
I also added about a 1/2  to 3/4 cup of peanut butter to the batter.  Come on....we aren't surprised, are we?

This recipe only makes about 12 cupcakes, but it's really easy to double up the ingredients for a larger batch.  Let's get started!

You know the drill.   Cut the butter into chunks so it won't take as long to get to room temp.

Combine your flour, baking powder, and salt together in a bowl and set aside.

Now combine the butter, oil, and sugar in a mixing bowl.  Mix on medium speed until well combine.

Add your eggs and vanilla and continue to mix.

Now add the flour mixture and mix on a low speed.  If your mixer starts making a growling noise like it's about to kick the bucket, then kick the speed up a notch.   I promise no harm was done to my KitchenAid mixer.

Mix until it is just combined.  You don't want to over-mix.

Now that your batter is mixed, you can stir in the peanut butter if you like.  The batter should be super thick so when you start to mix in the Nutella, it won't sink to the bottom.

Spoon the batter into cupcake liners and drop a spoonful of Nutella on top.  Take a knife or toothpick and start to swirl.

Bake at 325 degrees for 25-30 minutes.  As the original recipe suggests, there is no need to frost these cupcakes...which is what made them perfect yesterday to take to a cookout.

Nutella Cupcakes - Print Recipe

Sunday, May 8, 2011

Knock You Naked Brownies

Don't you just love that name?  I think that is the only reason why I made them.  After I cleaned up the drool on the keyboard of course.  However, I think if brownies could really "knock ya naked", I would be in for some embarrassing moments.  But they just might be worth it.

This recipe is courtesy of The Pioneer Woman, Ms. Ree Drummond.  You can find the recipe and some AMAZING pictures of them here.  Her website says to cut the brownies into 6 or 9 pieces.  I cut them into smaller pieces in fear of a sugar overload.  But yes, they are definitely worth the embarrassing moments.

P.S.  I want a Walter puppy!

Sunday, May 1, 2011

Sausage Breakfast Rolls

Usually my breakfast consists of whole wheat toast smothered in natural peanut butter and a little cinnamon sprinkled on top.  It's yummy, but can get pretty boring.  So every once in a while I want something a little heartier.....and with lots of cheese.

You can find variations of these rolls just about anywhere.  Some use different breads, some add onions, and some use exotic cheeses.  And by exotic, I mean a cheese that doesn't come conveniently pre-shredded in a bag for you!

Start by flouring a flat working surface.  Unroll the french bread roll and let it sit for a few minutes. It will roll out a little easier as it gets warmer.

While the dough is sitting out, start frying the sausage.  Let drain on a paper towel to soak up some of the grease.  Don't worry if some of the sausage is still a little pink.  It will cook in the oven.

Now turn your attention back to the dough.  Roll out till the dough is about 2 feet by 1 1/2 feet.

Layer the sausage and cheese on top of the dough.  Cut off the top and bottom if you would like before you start to roll it up.  If you don't mind a doughy middle, then leave the extra on.

Start rolling the dough by the long edge.

Cut the roll into 1 inch sections and place in a greased baking sheet.

I divide the rolls into two pans and cook just until the cheese is slightly gooey.  Let the pans cool, cover with tinfoil, and throw in the refrigerator.  When you wake up the morning, preheat your oven to 350 degrees while you are throwing on your makeup or fixing your hair.  Let the rolls cook until golden brown and enjoy your hearty cheesy breakfast!

Sausage Breakfast Rolls - Print Recipe