Tag Archives: Cookware and bakeware

Chocolate Eclair Cake

19 Oct

I’ve been waiting, and waiting for an excuse to make this Chocolate Eclair Cake. I finally had a get together last night – a ‘bring a treat to share’ get together, with lots of ladies making crafty things late into the night, and needing a little sugary kick to keep them going. YES. I’ve always heard that eclairs are temperamental and if you don’t have your kitchen at the right temperature, or cook the dough just right, they won’t turn out (true? or old wives tale?). Hence the reason why I’ve never made eclairs. That being said, reading through this recipe I just couldn’t find a way to mess it up. So, I took a gamble, and ended up with one tasty treat.

I did learn an important lesson in making eclairs – or eclair cakes anyways. While preparing your ingredients, if an egg rolls off of the counter and you try to stop its decent by sticking out your leg and pushing said egg against the cabinet, one of two things is going to happen. One: the egg is going to break and get all over your pants, the cabinet, and the floor. Two: the egg is going to break and get all over your pants, the cabinet, and the floor. Either way, I think you’re better off just letting the darn thing fall. You will have lost an egg and will have to live with the guilt of having done nothing to save it, but at least you won’t have to change your clothes.

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Ingredients

 

Crust:

 

    • 1 cup water
    • 1/2 cup butter
    • 1 cup all-purpose flour
    • 4 large eggs

 

Filling:

 

    • 1 (8 ounce) package cream cheese, softened
    • 1 large box (5.1 ounces) vanilla instant pudding
    • 3 cups milk

 

Topping:

 

  • whipped cream
  • chocolate syrup

 

Instructions

 

  1. Instructions:
  2. Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
  3. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
  4. Bake for 25-35 minutes or until golden brown. You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
  5. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of whipped cream, however thick you want it and serve with a drizzle chocolate syrup.

Original recipe found here: http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html

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Orange Chicken

16 Oct

I think I’m getting old. My kids are famous for not sleeping through the night until I force them to at about 10-11 months – I’ve survived three of these. So how come I am withering away to a state of mental nothingness at only 4 months? Granted, the last few nights my little man has been up way more than usual, but still…I should be able to suck it up. I should be able to function. I should not have these giant holes in my face where my eyes used to be and I really shouldn’t be this crabby. I am forever grateful to the person who decided that makeup wasn’t just for prostitutes and for kids who don’t mind having a down day here and there. And for recipes that can fulfill that Chinese take-out craving without having to actually go out. I may be grateful for the makeup, but I don’t always want to bother putting it on. 🙂

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Ingredients:

Chicken (Homemade Chicken Nuggets):

4 chicken breast halves

1 beaten egg + 1 Tbsp water

1 1/2 cups flour

Sauce:

1/2 cup orange juice

1/4 cup vinegar

1/2 cup brown sugar

1/4 cup soy sauce

1/2 tsp salt

1 tsp cornstarch

Cut chicken into bite size pieces. Coat in egg wash. Put flour in a zip lock bag and season with salt and pepper or season-all salt to taste. Put chicken pieces in bag of flour and shake until coated. Fry chicken pieces in vegetable oil until cooked through and light brown. Combine last 6 ingredients in medium saucepan and simmer 1 minute until thickened. Place chicken in a shallow baking pan and pour sauce over pieces. Bake at 350^F for 45 min, stirring the chicken to coat occasionally. Serve over rice.

*I like mine more saucy, so I typically double the sauce

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Wisconsin Cauliflower Soup

15 Oct

Fall=soup weather. Yay for soup. Don’t be scared away by the cauliflower in this one – my husband is not a fan of cauliflower and almost refused to try it, but I talked him into it and, surprise! I did not spare him the, “I told you so.” I actually like to mix mine with the Roasted Tomato Soup – kind of a half and half concoction. Yum!

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Ingredients:

2 Tbsp butter

1 medium onion, chopped

1/4 cup flour

1/2 tsp salt

2 cups milk

32 oz chicken broth

1 head (2 1/2 lbs) cauliflower, cut into 1 inch pieces

1 tsp Dijon mustard

8 oz sharp cheddar cheese, shredded

In a 4 qt saucepan, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk and chicken broth. Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender – about 10 minutes. In blender, with center part of blender lid removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove from heat, stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese and serve.

Garlic Herb Rice

31 Aug

If the world ever ran out of rice, my family might die. My kids might be ok – they are young enough that they would learn to adjust. But my husband, he’d be a goner for sure. I like this rice because it’s simple – surprise! 🙂 It’s kind of like a homemade version of Rice-a-Roni, but better than the boxed version, of course. I find the boxed mixes tend to have a mushy texture, so homemade wins hands down in my book. And it’s a nice little departure from just plain white rice on those night you feel like being a hair more adventurous.

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Ingredients:

1 Tbsp butter

1 cup uncooked rice

1/4 tsp onion powder

1/2 tsp garlic

1/4 tsp basil

1 (14.5 oz) can of chicken broth

Melt the butter over medium heat in a saucepan. Add rice, onion powder, garlic, and basil. Stir occasionally until rice is slightly browned – about 5-7 minutes. Add chicken broth. Let mixture come to a boil then reduce heat to low, cover, and let simmer for about 20 minutes or until the liquid is absorbed and rice is soft.

Barbecued Ribs

14 Jul

I was originally going to make these ribs for dinner last Wednesday so I started marinating them that morning (a huge feat for me considering it took me two days to remember I wanted to make ribs in the first place). But then my husband had an early Scouting activity that was going to run late, so I decided to save the ribs and do something simpler for just me and the kids. Thursday rolled around and I thought, “An extra day of marinating! Those ribs will be so flavorful!” Then, I remembered that the gallery featuring my mother-in-law’s art was having its grand opening of the exhibit, which, of course, we wanted to support – so it ended up being fast food on the way home. Day three! I decided no more messing around – into the crock pot, first thing in the morning. We were going to have ribs or bust! Turns out it was a bust. 🙂 I completely forgot about our ward/neighborhood party at the local splash pad. Give your kids the option of playing at the splash pad while they have dinner, or ribs and ten times out of ten I’m pretty sure they’ll go with the splash pad. Baby and I stayed home while the other four headed off for some fun (he voted for naps over splash pad and ribs)…and I had ribs for dinner. And the dog got the bones.

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Ingredients:

2 lbs country style pork spareribs

2 quarts water

1 bay leaf

1 onion, quartered

1 (18 oz) bottled prepared barbecue sauce OR 2 cups Homemade BBQ Sauce

1/4 cup brown sugar

1 medium onion, sliced

4 oz mushrooms, sliced

1 medium green pepper, sliced

Trim excess fat from spareribs, then place in 6-quart sauce pan with water, bay leaf, and onion. Simmer over medium heat for 30 minutes. Remove ribs and discard broth. Place ribs back in saucepan with BBQ sauce and brown sugar. Cover and simmer over medium heat for 30 minutes until tender. Add sliced onion and mushrooms and cook for 5 minutes more. Stir in green pepper slices and cook just until crisp-tender.

*I cheat a little…ok a lot…when I make ribs. I don’t always have time to do all the prep, so I marinate in BBQ sauce and throw them in the crock pot on low and let them cook 6 or so hours. They end up fall-off-the-bone tender and are much faster! Also, my husband is not an onion, mushroom, or pepper eater so that’s why there are none in the picture of the dish I prepared. 🙂