Maybe it has something to do that I'm working a more weekend based schedule and by Friday I'm fairly tired and just trying to get trough.
Maybe it has something to do with the fact that I don't truly have my own kitchen and feel kind of weird posing food for a picture.
Probably the latter. :)
So, I don't have any pictures from the food this week, other than archived pictures from older, and my previous blog....
Earlier this week I made one of these....
Raspberry Bundt Cake Recipe-
1 Box Yellow Cake Mix
1 Stick Softened Butter
3 Eggs
1/2 Cup Vanilla Coffee Creamer
1/2 Cup Milk
1/3 Brown Sugar
Dash of Cinnamon
Dash of Nutmeg
2 Containers (little plastic, half pints?) Raspberries.
Preheat Oven to 350. Generously grease and flour Bundt cake pan.
Beat first five ingredients. Fold in Sugar and Spices. Fold in half of the raspberries. Pour into greased pan. Cover batter with remaining raspberries and push into batter with spatula. Bake 40-45 minutes, or until it passed the "toothpick test". Let cool 10 minutes, flip out of pan and let cool on plate or wire rack for an hour to drizzle with frosting, or sprinkle with powdered sugar immediately.
1 Box Yellow Cake Mix
1 Stick Softened Butter
3 Eggs
1/2 Cup Vanilla Coffee Creamer
1/2 Cup Milk
1/3 Brown Sugar
Dash of Cinnamon
Dash of Nutmeg
2 Containers (little plastic, half pints?) Raspberries.
Preheat Oven to 350. Generously grease and flour Bundt cake pan.
Beat first five ingredients. Fold in Sugar and Spices. Fold in half of the raspberries. Pour into greased pan. Cover batter with remaining raspberries and push into batter with spatula. Bake 40-45 minutes, or until it passed the "toothpick test". Let cool 10 minutes, flip out of pan and let cool on plate or wire rack for an hour to drizzle with frosting, or sprinkle with powdered sugar immediately.
And some of these....
(only two left)
And bought blueberries to make some of this....(which never got made, had to buy more blueberries and will try again tomorrow!)
One of the husband's favorite foods!
I'm pretty traditional, basically, it's the batter for scratch blueberry muffins, Betty Crocker Style, slightly doctored up.
Whisk together-
1 Egg
1/4 C Oil
3/4 C Milk
1 ts Vanilla Extract
1 Tbs French Vanilla Coffee Creamer
Stir in-
2 C Flour
1/2 C Sugar
2 Tbs Baking Powder
1/2 ts Salt
Fold in-
1 Cup fresh or frozen blueberries (rinse frozen ones in room temperature water first)
Pour into greased Bundt Cake pan, bake 20-22 minutes at 400 degrees.
You can also do it in a loaf pan, but I like the way it comes out better (consistency wise) in the Bundt cake pan, but to do a loaf pan, bake 28-30 minutes at 375 degrees.
Serve warm and buttered! And preferably with fresh coffee!
I'm pretty traditional, basically, it's the batter for scratch blueberry muffins, Betty Crocker Style, slightly doctored up.
Whisk together-
1 Egg
1/4 C Oil
3/4 C Milk
1 ts Vanilla Extract
1 Tbs French Vanilla Coffee Creamer
Stir in-
2 C Flour
1/2 C Sugar
2 Tbs Baking Powder
1/2 ts Salt
Fold in-
1 Cup fresh or frozen blueberries (rinse frozen ones in room temperature water first)
Pour into greased Bundt Cake pan, bake 20-22 minutes at 400 degrees.
You can also do it in a loaf pan, but I like the way it comes out better (consistency wise) in the Bundt cake pan, but to do a loaf pan, bake 28-30 minutes at 375 degrees.
Serve warm and buttered! And preferably with fresh coffee!
And for tonight I'm making these.....
Brownie Batter-
Ingredients-
4oz. Unsweetened Chocolate
2/3 C Butter
4 Eggs
2 C Sugar
2 Ts Vanilla
1 1/3 C Flour
1 Ts Baking Powder
Preheat oven to 350 degrees. Grease 9x13" pan.
Melt Chocolate for one minute in microwaveable dish, add Butter, melt one more minute, stir, set aside.
In medium mixing bowl, beat Eggs and Sugar.
Add Chocolate Mixture and Vanilla.
Stir in Flour and Baking Powder.
Bake 25 minutes.
Frosting-
1/3 C Softened Butter *(leave out remaining 1/3 Cup to soften when making batter)*
Roughly 2 C Confectioners Sugar
2 TBS Milk Chocolate Instant Jello Mix
1 Ts Vanilla
Enough Milk to make it spreadable.
Beat all ingredients together, gradually adding milk until it reaches the desired consistency.
Spread on cooled brownies.
Ingredients-
4oz. Unsweetened Chocolate
2/3 C Butter
4 Eggs
2 C Sugar
2 Ts Vanilla
1 1/3 C Flour
1 Ts Baking Powder
Preheat oven to 350 degrees. Grease 9x13" pan.
Melt Chocolate for one minute in microwaveable dish, add Butter, melt one more minute, stir, set aside.
In medium mixing bowl, beat Eggs and Sugar.
Add Chocolate Mixture and Vanilla.
Stir in Flour and Baking Powder.
Bake 25 minutes.
Frosting-
1/3 C Softened Butter *(leave out remaining 1/3 Cup to soften when making batter)*
Roughly 2 C Confectioners Sugar
2 TBS Milk Chocolate Instant Jello Mix
1 Ts Vanilla
Enough Milk to make it spreadable.
Beat all ingredients together, gradually adding milk until it reaches the desired consistency.
Spread on cooled brownies.
And tomorrow afternoon I'm making two of these....
Pie Filling-
4 Large Apples any variety
my favorite combination is 2 Granny Smith, 1 Cortland, 1 Yellow Delicious, I like a slightly tart, non-mushy pie.
Peel, core and thinly slice into large bowl.
Cover in-
1/4 Cup Sugar
1/4 Cup Brown Sugar
Cinnamon, Cloves and Nutmeg to "smell"
Let sit and get juicy while you do crust.
Crust-
Sugar cookie dough! You can use store bought (like the Pillsbury in a tube kind), half a batch of your standard dough, or this-
Mix together-
1 stick softened butter
1/2 Cup Sugar
1 Egg
1 tsp Vanilla
Add-
1 Cup Flour
1/2 tsp Baking Powder
Press into the bottom and sides of a greased, deep pie dish.
Bake at 375 for 15 minutes (it will settle into the bottom and corners of the pan).
French Crumb Topping-
Mix together until crumbly-
1 stick softened butter
2/3 Cup Flour
1/3 Cup Sugar
1/3 Cup Brown Sugar
1 tsp Cinnamon
Fill crust while still hot, cover with French Crumb Topping, cover with foil.
Bake at 375 for 35 minutes, then remove foil and bake an additional 10-15 minutes or until top of crust starts to brown. (TOTAL of 45-50 minutes)
Let sit 45-60 minutes before cutting.
4 Large Apples any variety
my favorite combination is 2 Granny Smith, 1 Cortland, 1 Yellow Delicious, I like a slightly tart, non-mushy pie.
Peel, core and thinly slice into large bowl.
Cover in-
1/4 Cup Sugar
1/4 Cup Brown Sugar
Cinnamon, Cloves and Nutmeg to "smell"
Let sit and get juicy while you do crust.
Crust-
Sugar cookie dough! You can use store bought (like the Pillsbury in a tube kind), half a batch of your standard dough, or this-
Mix together-
1 stick softened butter
1/2 Cup Sugar
1 Egg
1 tsp Vanilla
Add-
1 Cup Flour
1/2 tsp Baking Powder
Press into the bottom and sides of a greased, deep pie dish.
Bake at 375 for 15 minutes (it will settle into the bottom and corners of the pan).
French Crumb Topping-
Mix together until crumbly-
1 stick softened butter
2/3 Cup Flour
1/3 Cup Sugar
1/3 Cup Brown Sugar
1 tsp Cinnamon
Fill crust while still hot, cover with French Crumb Topping, cover with foil.
Bake at 375 for 35 minutes, then remove foil and bake an additional 10-15 minutes or until top of crust starts to brown. (TOTAL of 45-50 minutes)
Let sit 45-60 minutes before cutting.
I think that's all in the food department, I'll post more about the weekend in general tomorrow, maybe, if I think of it, or anything interesting to say. :)

















