Wednesday, February 29, 2012

Pancakes w/ Raspberry drizzle and Coconut whipped cream

Today when I got up in the morning, I was looking through some food blogs.  Since I hadn't eaten anything  I started to get really hungry!  So I decided to make some pancakes!  I added some chocolate chips, but you don't have to if you don't want to.  OK here's the recipe to the pancakes!

2 teaspoons baking powder
1 cup all-purpose flour
1 teaspoon salt
1 egg
1 cup milk
1 tablespoon olive oil
1 cup oats
1 teaspoon vanilla
2 teaspoons cinnamon

Mix the baking powder, flour and salt together into a large mixing bowl.
Break the egg into the bowl.  Add the milk and stir until the batter is smooth.  Add the oil and mix.  Put 1 tablespoon of olive oil into a large skillet over medium heat.  Tilt the skillet to cover the bottom with the oil.  Pour in the batter a little at a time to make circles about 2 1/2 inched across.  Make sure you leave room between the pancakes-be careful because the batter spreads out!  When the pancakes are full of bubbles but before the bubbles burst, turn them with a pancake turner.  Cook until the bottoms are browned.   Use the pancake turner to remove them from the skillet and stack them up on a plate.  Then put in another tablespoon of oil in the skillet and start a new batch.  (If you want chocolate chips in the batter, put a handful of chocolate chips into the batter once you put the pancake onto the skillet)

Raspberry drizzle:
1 cup frozen raspberries or regular raspberries
1/2 cup sugar

Directions:  Heat up frozen raspberries in a microwavable bowl and wait till they are warm and aren't frozen.  Put the raspberries into a small saucepan and set the temperature to medium.  Once warmed up and mostly melted add the sugar and stir.

Coconut whipped cream:
1 cup heavy whipping cream
1 tablespoon coconut imitation
1/2 cup sugar

Whip the heavy cream with an electric mixer on high speed.  After fluffy and peaks are starting to form add the coconut imitation and the sugar.  

After everything is made stack the pancakes up, put a dollop of the coconut whipped cream on top of them and drizzle the raspberry sauce on top.  For extra decoration put a sprinkle of powdered sugar for a finishing touch.

Enjoy! :)

Monday, February 27, 2012

Chocolate Cupcakes w/ Coffee Cream Cheese Frosting!

Yesterday I made dinner and dessert for my whole family.  I made some easy Chicken Quesadillas, with Spanish rice and my homemade guacamole, and then for dessert I made a coffee cupcake with a coffee cream cheese frosting.  So the dinner was a success, but the coffee cupcake, well let's just say it wasn't the best.  The frosting was amazing though!  That's why I'll tell you how to make a CHOCOLATE cupcake with the same coffee cream cheese frosting!  I got this chocolate cupcake recipe searching online.

1 cup sugar
1 cup brown sugar (NOT PACKED)
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla
1 cup boiling water


Preheat the oven to  350 degrees Fahrenheit.  Fill muffin pans with 24 cupcake liners.  Mix dry ingredients into a large mixing bowl.  Add the eggs, milk, oil and vanilla.  Beat with the mixer for about 2 minutes, occasionally scraping down the sides with a rubber spatula.   Add the boiling water and beat until just blended. (DON'T BE ALARMED THE BATTER WILL APPEAR VERY WATERY!)  Evenly pour the batter into the liners.  Bake for 20-25 minutes.

 Coffee Frosting Ingredients:

one 8-ounce package cream cheese, (room temperature)
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups confectioners sugar
4 teaspoons instant coffee grounds or ground espresso beans.


In a medium bowl beat together the cream cheese and evaporated milk until smooth.  Add the remaining ingredients and beat until desired spreading consistency is achieved.
I also added decided I'd add a little caramel sauce on the top for a pretty decoration and some more flavor! :)

Caramel Sauce:
1/2 cup packed light brown sugar
1/2 stick butter
1/4 cup heavy cream
1 teaspoon vanilla extract

In a saucepan over medium heat, bring the brown sugar, butter, and cream to a boil.  Reduce the heat to a simmer and continue stirring for 5 minutes.  Remove from the heat.  Stir in the vanilla.  Pour the warm caramel topping over the cupcakes.  Enjoy! :)

Alyssa :)

Wednesday, February 22, 2012

Chocolate Chip Cookies!!

Yesterday I felt like making something really simple so I decided I'd whip up a quick batch of chocolate chip cookies!  This recipe is so good!  I'd have to say these are the best chocolate chip cookies I've ever had!  OK here's the ingredients!! :)

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
 1 tsp. vanilla extract
2 large eggs
2 cups Nestle Toll House semi-sweet chocolate chips
Optional: Chopped nuts (I didn't put the nuts in)

Preheat the oven to 375 degrees.
Combine the flour, baking soda and salt in a small bowl.  Beat the butter, granulated sugar, brown sugar and vanilla extract in a large electric mixer until creamy.  Add the eggs one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chocolate chips and nuts.  Drop by the rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until they are golden brown.  Cool on the baking sheets for 2 minutes.  Remove to wire racks to cool completely.

These go great with a cold glass of milk!  Enjoy!! :)

Alyssa :)

Friday, February 3, 2012

Green Tea Ice Cream!

When you think of ice cream you probably think of chocolate, vanilla or strawberry right?  Those are the common favorites.  But when I think of ice cream I think of green tea, coffee, and lavender!  So anyway since green tea is my FAVORITE ice cream ever, I decided to make some myself!  I got this recipe online on the website OK here's the recipe for this awesome dessert!!

3/4 cup milk
2 egg yolks
5 tablespoons sugar
3/4 cup heavy cream, whipped
1 tablespoon matcha green tea powder
3 tablespoons hot water

OK, before I start this recipe I just to make sure everyone knows to put your ice cream maker into the freezer for 24 hours before starting this recipe!

Mix the hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a large pan.  Add sugar in the pan and mix well.  Put the pan on low heat and heat the mixture, stirring constantly.  Once the mixture is thickened, remove the pan from the heat.  Soak the bottom of the pan in ice water and cool the mixture.  Add the green tea into the egg mixture and mix well, cooling in ice water.  Then add the whipped heavy cream in the mixture and stir gently.  Then pour the mixture into an ice cream maker and let it churn for about 20-25 minutes.  You can also pour the mixture in a container and freeze, stirring the ice cream a few times.  I also added some green food coloring because the ice cream was mostly white.  Enjoy!! :)

Alyssa :)