Tag Archives: dessert

Baked Squash & Apples

Baked Squash & Apples

Ingredients:

  • 1 package of 20 oz. cut butternut squash
  • 2 apples
  • 1/2 cup of brown sugar
  • 1/4 cup butter
  • 1 tbsp. flour
  • 1/4 tsp. cinnamon

Steps:

1. Preheat oven to 350 degrees.
2. Cut squash into bite size pieces.
3. Core, peel, and slice apples.
4. Place squash and apples in a baking dish.
5. Mix the remaining ingredients and sprinkle over the squash and applies.
6. Bake for 45-50 minutes (or until top is brown)

Enjoy!

Holiday Cookies (Friends Feeding Friends)

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Happy Friday everyone! As you all know, for Live, Laugh, Cooking this means it is time for “Friends Feeding Friends”.  Today’s festive recipe comes from Ada of “New Sweets on the Blog”  Please be sure to check out her wonderful blog & beautiful treats here! Thank you so much Ada for sharing these delightful cookies with us!

Ingredients for the cookies:

  • 4 cups flour
  • 1 cup butter, softened
  • 2 large eggs
  • 1 1/2 cup granulated sugar
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Steps for cookies:

  • Preheat the oven to 350 degrees.  Beat all the ingredients together until smooth.
  • Roll dough out on a generously floured surface (to about a 1/4″ thickness).
  • Using cookie cutters cut out into desired shapes.
  • Bake 10 to 12 minutes, or until edges are lightly golden brown.

Ingredients for the icing:

  • 1 egg white
  • 3-4 cup confectioners’ sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon oil-free flavoring (optional)
  • assorted food coloring colors (optional)
  • edible decorator balls, sprinkles, or other (optional)

Steps:

  • In a bowl, stir together the egg white, lemon juice, cream of tartar, and the flavoring.
  • Beat in confectioners sugar until smooth and glossy.  If the icing is too think, add some drops of water.
  • Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Pant the icing onto the cookies or pipe with decorator icing tubes and tips.
  • Top with candy decorator balls, holiday sprinkles, or any other festive design. Enjoy!

HAPPY COOKING, HAPPY FRIDAY, & HAPPY HOLIDAYS EVERYONE!

*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

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Guilt-free Chocolate Peanut Butter Mugcake

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Happy Friday everyone! Once again, it is time for “Friends Feeding Friends”. This one comes from someone who is like a sister to me. She is my cousin, best friend, and partner in crime. This simple dessert is a great way to get that protein in after a workout… and tastes just like a regular cake! Check out her Instagram ketchupwithmeee for other mugcake recipes! Show her some love by following. You can follow my instagram also (lolosayshello) which sometimes has extra LLC recipes on it.

Want to have your cake and eat it too, but not break a healthy lifestyle? This mug cake tastes like a 1000 calorie indulgence, but the healthy ingredients let you enjoy this cake guilt-free! It is a perfect single serving, super moist, and will most definitely satisfy your sweet tooth. Keep in mind that if you don’t have some of the ingredients listed here, then you can easily get creative and substitute!

Cake Ingredients:
2tbs chocolate protein powder
2 tbs cocoa (hot chocolate) powder
A pinch of baking soda
2 tbs all-purpose flour
1/2 tbs cinnamon
½ tsp vanilla extract
¼ cup almond milk
Note: if you do not have protein powder on hand, then substitute an additional 1-2tbs of cocoa powder

Frosting Ingredients:
A dallop of peanut butter
Warm water

Instructions:
1) Spray mug with nonstick cooking spray.
2) Combine all cake ingredients in the mug and mix until it forms a batter consistency.
3) Put the peanut butter in a microwave-safe bowl and microwave for 30 seconds to create a smoother consistency. Remove from microwave.
4) Microwave mug cake for 1 minute (1:00). Remove from microwave and let cool.
5) Microwave the peanut butter for an additional 15 secs (:15) – do this in two intervals because if you microwave peanut butter too long then it turns into a cookie-like substance! Slowly add warm water to thin out the consistency – start with 1 tsp, and continue to add slowly until you reach your desired consistency.
6) Remove the mug cake, top with the peanut butter frosting, and enjoy this little piece of heaven!

Happy baking!

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*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps. If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

Forrest Gump Cookies – Peanut Butter, Cinnamon, Chocolate Chip Cookies

“Life’s a box of chocolates, Forrest.  You never know what you’re gonna get.” – Forrest Gump

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Last week, the other TAs came over for a meeting.  We had to grade our students’ exams, but we couldn’t forget about food! We made the night pass quickly by ordering Thai food and playing some music.  I wanted to make some treats for them and these cookies were the result.  They LOVED them and my friend Amber (see below) decided to name them “Forest Gump Cookies”.  Beware that you will not be able to only eat one. Enjoy!

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Ingredients:

  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg
  • 1/2 cup chocolate chips
  • 1 tsp of cinnamon

Steps:

  • Preheat the oven to 350 degrees & spray baking sheet with baking spray
  • Combine the peanut butter, sugar, egg, and cinnamon in a large bowl and mix well.
  • Add the chocolate chips and mix again.
  • Drop small spoonfuls of dough onto the baking sheet.
  • Bake for 8-10 minutes. (Watch carefully while baking because these cookies burn easily on the bottom and are served best when soft)

Happy baking!

*Please note that this recipe was adapted from allrecipes.com*

Apple Cinnamon Pecan Muffins

 

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Apple Cinnamon Pecan Muffins

“If you’re afraid of butter, use cream!” – Julia Child 

 

It’s that time of year again… my favorite season!  Bring on the boots and scarves, watch the leaves change color, and embrace the FALL!  For a food blogger, this obviously means lots of baking with apples.  A couple weekends ago my friends and I headed up to Western Mass and enjoyed a nice day of apple picking. 

 

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As a result, I still had tons of apples leftover.  I checked the cupboards and searched through my ingredients to see what types of goodies I could bake for my friends.  The result…. a house filled with delicious fall scents and bellies filled with delicious apple cinnamon pecan muffins. 

 

Servings: 6 muffins

 

Ingredients: 

  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1 egg
  • 1/8 tsp of cinnamon
  • 1 large apple sliced and chopped

Steps: 

1. Preheat the oven to 350 degrees. 

2. Peel and chop your apples into small pieces.

3. Beat the egg, melt the butter, and mix them with the other ingredients (including the apples) in a large bowl. 

4. Pour the batter into the cupcake tin filling each slot about 2/3rds full. 

5. Bake for 20-25 minutes. 

 

Happy baking & Happy fall!!!

 

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Berry & Banana Crumble

Berry & Banana Crumble

“I workout so I can eat” – Bobby Flay

Ingredients:

1 banana
1 cup of strawberries
1 cup of blueberries
1 cup of raspberries
1.5 cups of brown sugar
1.5 cups of flour
1.5 cups of oatmeal
1 stick of butter
1 teaspoon of cinnamon
1/4 cup of confectionary sugar
pecans
walnuts

*I used a crockpot to make this recipe, but you can also bake it in the oven- simply preheat your oven to 350 degrees and bake for 35-40 minutes*

Steps:

1. Cut up your fruit and place into a small bowl. Pour the confectionary sugar and cinnamon over the fruit and mix until all of the fruit is nicely coated.
2. In a large bowl, mix your brown sugar, flour, and oatmeal.
3. In a small bowl (or blender) mash (or blend) the stick of butter until you have tiny chunks of butter. Pour into the brown sugar-flour-oatmeal mixture and stir together.
4. Spray or grease your crockpot. Pour HALF of the oatmeal mixture into the crockpot. Then pour your berry mixture over that, and then the 2nd half of your oatmeal mixture over the berries.
5. Sprinkle the top with crushed pecans and walnuts.
6. Bake on HIGH for 3 hours.
7. While it is baking, about every half hour use a wooden spoon to mix the “crumble” so the edges do not burn.

Serve with vanilla ice cream & enjoy!

*You can use whatever mix of fruits you would like! If you substitute the berries and bananas in this recipe with apples, you can create a delicious apple crisp.*

Happy baking!