Hi everyone! I'm back with another yummy cake recipe. For someone who doesn't appreciate baking, I've sure been doing a lot of it. Unfortunately, because of the weather I haven't been doing much in my DO. Its been so cold and rainy that I'm wondering when Utah was mysteriously moved to Seattle. We've been preparing for the flooding that we know is coming as soon as the record snow pack starts to melt. I know it'll be nothing compared to what is happening to those along the Mississippi River (and my heart and prayers go out to everyone effected), but to have any flooding at all in the nations second driest state is a big deal. But enough about that!
I have to tell you about this yummy cake. I made it last week (on one of our few sunny days). I thought it would be a great way to showcase one of my favorite spring foods--strawberries. The berry layer is really cool because you spoon it on top of the cake and it magically migrates to the bottom as it cooks. My kids thought it was really cool. They loved it so much that while it was cooling on the counter and I was running an errand or two, they ate the entire cake by the fork full. I got exactly 2 1/2 bites. It was sooo not fair, but those few bites were delish!
Upside-Down Strawberry Shortcake
12" dutch oven
1 cup mini marshmallows
1 (16 oz.) pkg. frozen sweetened strawberries, sliced
1 (3 oz.) pkg. strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp. vanilla extract
2 1/4 cups flour
3 tsp. baking powder
1 cup milk
Sprinkle the marshmallows into the bottom of a greased 12" dutch oven. In a bowl, combine the strawberries and gelatin powder; set aside. In another mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour the batter over the marshmallows. Spoon the strawberry mixture evenly over the batter. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Use 1 1/2 rings on top and 1 ring on the bottom. Cool.
Sorry there's no picture, my kids ate it all before I could take one! The little stinkers!!
The Review
This was seriously good. My kids love that there was gelatin mixed with the strawberries and it was sweet enough that you really wouldn't need the extra sugar from the sweetened strawberries. In my opinion, its best served warm, before the gelatin has time to congeal. My kids said it was nice and gooey. I personally think that this would lend itself well to vanilla bean ice cream. But doesn't everything? Grade A.
Source: Taste of Home magazine
Wednesday, May 18, 2011
Monday, April 25, 2011
Banana Coconut Upside Down Cake
Hi Everyone! I'm still here and still alive, just overwhelmingly busy the last month. As most of you know, my mom was diagnosed with Non-Hodgkin's Lymphoma in December and she is 5 treatments in to a 6 treatment chemo regimen. I'm happy to report that her cancer is responding really well to the chemo. The lymph nodes that were the size of a softball are now the size of a marble, so her prognosis is really good. On the flip side, CHEMO SUCKS! I've spent as much time as I can helping her through the weakness and fatigue. We are very grateful that we only have a few more weeks of it, then we can get back to living. Thanks to all of you for your kind emails and prayers.
I have a really fabulous recipe for you today. Its so good that I'm working on a variation or two to use in a cook off. For today I'm posting the original recipe, but I'll share the variations later once I've got it just right. But I'll give you a hint, think Pina Colada Cake.
Banana Coconut Upside Down Cake
2-10" dutch ovens
1 yellow cake mix
3 eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas, sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter
2 Tbs. lemon juice
To prepare the pots, oil the bottoms and fit each pot with a piece of parchment paper that is cut to fit inside, then oil the parchment.
Combine the cake mix, eggs, oil, water, and sour cream and mix vigorously for 2 minutes. Place the banana slices evenly on the bottom of each pan.
In a small dutch oven, melt the butter over 6-8 coals. (I had to use my 12" because it was the smallest one I had left.) Add the brown sugar and lemon juice and heat until the sugar dissolves. Pour half of the brown sugar mixture over the bananas in each pot . Sprinkle the coconut over the brown sugar sauce.
Pour the cake batter over the top of the coconut in each pan, dividing equally.
Bake at 350° for 35-40 minutes or until a toothpick comes our clean. Use 1 ring on top and 1 ring on the bottom. Remove from heat and let sit for 10 minutes. Invert onto serving dishes. Serve warm. Makes 2-10" cakes.
I have a really fabulous recipe for you today. Its so good that I'm working on a variation or two to use in a cook off. For today I'm posting the original recipe, but I'll share the variations later once I've got it just right. But I'll give you a hint, think Pina Colada Cake.
Banana Coconut Upside Down Cake
2-10" dutch ovens
1 yellow cake mix
3 eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas, sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter
2 Tbs. lemon juice
To prepare the pots, oil the bottoms and fit each pot with a piece of parchment paper that is cut to fit inside, then oil the parchment.
Combine the cake mix, eggs, oil, water, and sour cream and mix vigorously for 2 minutes. Place the banana slices evenly on the bottom of each pan.
In a small dutch oven, melt the butter over 6-8 coals. (I had to use my 12" because it was the smallest one I had left.) Add the brown sugar and lemon juice and heat until the sugar dissolves. Pour half of the brown sugar mixture over the bananas in each pot . Sprinkle the coconut over the brown sugar sauce.
Pour the cake batter over the top of the coconut in each pan, dividing equally.
Bake at 350° for 35-40 minutes or until a toothpick comes our clean. Use 1 ring on top and 1 ring on the bottom. Remove from heat and let sit for 10 minutes. Invert onto serving dishes. Serve warm. Makes 2-10" cakes.
The Finished Product
The Review
Wow! Is all I can say. This is a really simple recipe that gives absolutely stellar results! The bananas are my favorite part, hands down. Next time I'm going to slice them even thicker because I kept wanting more bananas. The brown sugar sauce and the coconut....I'm drooling all over my keyboard right now! I think a pineapple cake mix would be really good too! This gets an A-, only because I have some really good ideas to make it even better!
Source: The Girl Who Ate Everything
Source: The Girl Who Ate Everything
Wednesday, March 30, 2011
Chocolate Milk Bread
This bread is an idea I've been kicking around for a few months. Its a work in progress. The idea is to replace the water or milk in your bread recipe with chocolate milk and see what happens. It was interesting, but not quite what I was hoping for. The chocolate flavor got lost in the bread, and the color wasn't as dark as I'd hoped it would be. But it wasn't a total failure. The crumb was nice and soft and the bread was really sweet. The problem was that there wasn't much I could do with it. We ended up toasting it and spreading it with Nutella.
So I have a few ideas for next time. I think I'll use my french bread recipe and add some chocolate chips to the dough. Then it should make some great french toast. Maybe stuffed with strawberries and cream cheese... Now I'm drooling on my keyboard. I'll let you know how it turns out. This weekend is the LDS church's General Conference. We get the chance to receive direction and encouragement from our religious leaders. Its a huge family weekend for my family. We have special meals and treats and watch the conference broadcast. Its a fun time. I think I'll give the french bread/toast version a try. So here is attempt #1.
Chocolate Milk Bread
10" dutch oven
2 1/3 cups chocolate milk heated to 115°
1 Tbs. yeast
1/2 cup sugar
1 1/2 tsp. salt
1/4 cup vegetable oil
5-7 cups flour
Combine the chocolate milk and yeast. Allow it to sit for about 5 minutes. Add the oil, sugar, salt and about 2 1/2 cups of flour. Mix until smooth (it should look like pancake batter). Let rise for 20-30 minutes. Add the remaining flour a little at a time, until the dough pulls away from the sides of the bowl. Allow to rise in a greased bowl until doubled in size. Punch the dough down and shape as desired (loaf, ball, or rolls). Let rise about 45 minutes. Bake in a preheated 350° dutch oven for 20-30 minutes or until golden brown and cooked through. Remove from the dutch oven and allow to cool. Makes 2 loaves.
So I have a few ideas for next time. I think I'll use my french bread recipe and add some chocolate chips to the dough. Then it should make some great french toast. Maybe stuffed with strawberries and cream cheese... Now I'm drooling on my keyboard. I'll let you know how it turns out. This weekend is the LDS church's General Conference. We get the chance to receive direction and encouragement from our religious leaders. Its a huge family weekend for my family. We have special meals and treats and watch the conference broadcast. Its a fun time. I think I'll give the french bread/toast version a try. So here is attempt #1.
Chocolate Milk Bread
10" dutch oven
2 1/3 cups chocolate milk heated to 115°
1 Tbs. yeast
1/2 cup sugar
1 1/2 tsp. salt
1/4 cup vegetable oil
5-7 cups flour
Combine the chocolate milk and yeast. Allow it to sit for about 5 minutes. Add the oil, sugar, salt and about 2 1/2 cups of flour. Mix until smooth (it should look like pancake batter). Let rise for 20-30 minutes. Add the remaining flour a little at a time, until the dough pulls away from the sides of the bowl. Allow to rise in a greased bowl until doubled in size. Punch the dough down and shape as desired (loaf, ball, or rolls). Let rise about 45 minutes. Bake in a preheated 350° dutch oven for 20-30 minutes or until golden brown and cooked through. Remove from the dutch oven and allow to cool. Makes 2 loaves.
Tuesday, March 15, 2011
Dutch Oven Santa Fe Chicken
Good morning!! Its been a while since you've heard from me. I'll bet you thought I was MIA and had forgotten all about you. Not so!! Life has been crazy, but thankfully it's slowing down.
This is a recipe I've had for a while. Its been on the menu every week for a couple of months, but I could never seem to get the time to actually make it. And yes, its one of those that you are kicking yourself in the pants for not trying sooner. It is delicious! Who knew that chicken flavored Rice A Roni and taco seasoning went so well together? Then add the richness of the cream cheese and you have yourself a winner!
The recipe itself is really simple. The hardest part is rolling up the chicken with the filling inside. But I have some tricks to make it easier. First, instead of spreading the filling on the chicken and rolling it up, use a sharp knife to cut a pocket in the chicken breast. This works best with a nice, fat piece of meat. Leave the opening of the pocket fairly small, but make sure the pocket itself is quite large. Second, don't close the opening of the pocket with toothpicks. There is nothing I hate worse than having to pick toothpicks out of my dinner. Instead, use small pieces of spaghetti noodles. The pasta will soften as the chicken cooks and no one will ever know it was ever there. Pretty clever, huh? We gave this an A.
Dutch Oven Santa Fe Chicken
12" or 14" dutch oven
1 (8 oz) pkg. cream cheese, softened
1 (4 oz.) can diced green chilies
6-8 boneless, skinless chicken breasts
1 medium onion, diced
1 (14 oz.) can chicken broth
1 pkg. dry taco seasoning
1 box chicken flavored Rice a Roni
Additional water as needed
Mix half of the green chilies with the cream cheese. Cut a pocket in each chicken breast. Make the pocket large, but try to leave the opening small. (See picture below) Stuff each pocket with the cream cheese mixture. Secure with small pieces of dry spaghetti noodles (instead of toothpicks). Combine the remaining green chilies, onion, broth, taco seasoning and Rice a Roni and pour into an oiled dutch oven. Place the chicken on top of the rice. Bake at 350° for 45 minutes or until chicken is cooked through. Stir fairly often adding more liquid to the rice as needed. You want it soft, but not mushy. Use 1 1/2 rings on top and 1 ring on the bottom. Serves 6-8.
This is a recipe I've had for a while. Its been on the menu every week for a couple of months, but I could never seem to get the time to actually make it. And yes, its one of those that you are kicking yourself in the pants for not trying sooner. It is delicious! Who knew that chicken flavored Rice A Roni and taco seasoning went so well together? Then add the richness of the cream cheese and you have yourself a winner!
The recipe itself is really simple. The hardest part is rolling up the chicken with the filling inside. But I have some tricks to make it easier. First, instead of spreading the filling on the chicken and rolling it up, use a sharp knife to cut a pocket in the chicken breast. This works best with a nice, fat piece of meat. Leave the opening of the pocket fairly small, but make sure the pocket itself is quite large. Second, don't close the opening of the pocket with toothpicks. There is nothing I hate worse than having to pick toothpicks out of my dinner. Instead, use small pieces of spaghetti noodles. The pasta will soften as the chicken cooks and no one will ever know it was ever there. Pretty clever, huh? We gave this an A.
Dutch Oven Santa Fe Chicken
12" or 14" dutch oven
1 (8 oz) pkg. cream cheese, softened
1 (4 oz.) can diced green chilies
6-8 boneless, skinless chicken breasts
1 medium onion, diced
1 (14 oz.) can chicken broth
1 pkg. dry taco seasoning
1 box chicken flavored Rice a Roni
Additional water as needed
Mix half of the green chilies with the cream cheese. Cut a pocket in each chicken breast. Make the pocket large, but try to leave the opening small. (See picture below) Stuff each pocket with the cream cheese mixture. Secure with small pieces of dry spaghetti noodles (instead of toothpicks). Combine the remaining green chilies, onion, broth, taco seasoning and Rice a Roni and pour into an oiled dutch oven. Place the chicken on top of the rice. Bake at 350° for 45 minutes or until chicken is cooked through. Stir fairly often adding more liquid to the rice as needed. You want it soft, but not mushy. Use 1 1/2 rings on top and 1 ring on the bottom. Serves 6-8.
Saturday, February 19, 2011
How did I ever find the time?
Wow! Life has been so crazy lately! I'm thinking back to last year and I wonder how I EVER found the time to dutch oven every day. I'm a little flabbergasted! I couldn't do it now to save my life! :) I'm having trouble with once a week! Sunday dinner will be cooked dutch oven style so I'll have a new post for you on Monday or Tuesday. Hopefully our snow storm will be gone by then! Have a great President's Day weekend! See you next week!
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