Homemade Hostess Cupcakes Yield: 16 Cupcakes ingredients: Cupcakes: 1 1/3 cup all purpose flour 1/2 cup dutch process cocoa powder (or really dark cocoa powder) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 cup sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 cup milk Filling: 4 tablespoons unsalted butter, at room temperature 1 cup powdered sugar 2 teaspoons pure vanilla extract 1 tablespoon milk 1 cup marshmallow creme (the jar of marshmallow fluff) Chocolate Icing: 2 tablespoons butter 1 tablespoon milk 2 teaspoons light corn syrup 2 ounces 70% bittersweet chocolate, chopped 1/2 cup powdered sugar, sifted Vanilla Icing: 8 tablespoons unsalted butter, room temperature 1-2 tablespoons milk 2 cups powdered sugar 1 tsp vanilla directions: Cupcakes: Preheat oven to 350°F. Line a muffin tin with cupcake liners. Stir together flour, cocoa, baking powder, baking soda and salt in medium bowl. Set aside. In a large bowl whisk eggs, oil and vanilla; stirring till there are no lumps. Then add flour mixture, alternating with milk, until you have a smooth batter. Fill cups 2/3 full with batter. Bake 20 to 22 minutes. Remove from oven and allow to cool completely. Filling: Using a [...]
Jalapeno Cheddar Bread ingredients: 2 cups all-purpose flour 2 tsp sugar 1 T baking powder 1 tsp freshly ground black pepper 1 tsp salt 1 cup shredded sharp cheddar cheese 1 cup milk 1/3 cup canola oil 1 large egg 3 jalapeno peppers, seeded and diced 1/2 cup green bell pepper, diced 1/2 cup red bell pepper, diced directions: Preheat the oven to 375, and grease or spray an 8×3 inch loaf pan. Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture. In a separate bowl, combine milk, oil, and egg and whisk together. Pour mixture into well in center of flour and stir mix together lightly with a wooden spoon. Add peppers and stir just until dry ingredients are all combined. The batter should be lumpy. Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and eat warm!
Thin Crust Pizza Dough ingredients: .25 oz. pkt. active dry yeast 1/4 tsp. granulated sugar 3/4 cup 110 degree water 3/4 cup all-purpose flour 1 cup whole wheat flour 1/2 tsp. salt directions: Dissolve yeast and sugar in water; allow to rest for 8 minutes. In a separate bowl, combine both flours and salt. Pour yeast mixture over flour mixture and mix well with a heavy spoon. Turn dough onto a floured surface and knead for 2 minutes. Working from the edges to the center, press dough into a 12″ circle, or rectangle. Place dough on a lightly greased pizza pan and stretch dough to edges. Spread whatever sauce you have chosen over crust and top with cheese and desired toppings. Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
Cheesy Stuffed Tomatoes According to Spark People’s Recipe Calculator these are about 180 calories per tomato. But that depends heavily on the type of breadcrumbs and cheese you use! I searched and found cheese and breadcrumbs with a little lower calories and got them down to about 150 calories per stuffed tomato! Oh ya! ingredients: 4 medium tomatoes 1/4 cup of your favorite breadcrumbs 2 tbl butter, melted 8 basil leaves, chopped 1/2 cup monterey jack cheese, shredded 1/2 teaspoon salt 1/2 teaspoon pepper Parsley for garnish directions: Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell and then wrap each tomato individually in foil. Grill, or bake (at 400 degrees) for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve hot!
Naan Yield: 8 Naan ingredients: 1/2 cup warm water 2 tsp. active dry yeast 1 tsp. sugar 2 1/2 cups all-purpose flour, plus extra for rolling 1/2 tsp. salt 1/4 cup canola oil 1/3 cup Chobani Greek fat free plain yogurt 1 large egg olive oil for cooking (you can use butter if you prefer) directions: In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy. Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour. Divide the dough into 6-8 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval. Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit–you’re not frying it) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.