I was watching a popular cake show on the Food Network and had an overwhelming desire for a fresh and scrumptious cake so I threw this recipe together. I baked this cake as a single layer in a 10" springform pan to make a smaller cake for a family of two with an occasional guest. It could also be made as cupcakes, a 13x9" sheet or a traditional layer cake in two 9" round or square pans. If you desire a smaller cake, make the traditional layer cakes, freeze one of the layers and make half the amount of frosting (or make the 13x9" sheet, cut it in half and freeze.)
Molasses Cake with Lemon Buttercreme Frosting
1 Duncan Hines Butter Recipe cake mix with pudding in the mix
1/3 cup molasses
1/3 cup water
1 stick of butter, softened
3 eggs
1 T. Pumpkin Pie Spice
1 t. cinnamon
1/2 t. vanilla extract
Mix together per mix instructions. Pour into greased, floured pan. Bake according to mix instructions.
Frosting:
1 stick of butter
Juice and zest of one lemon
Confectioner's sugar, 1 lb plus extra as needed for added body to the frosting
Cream butter with electric mixer on high. Use a grater or zester to add as much zest from the lemon as possible into the mixing bowl. Halve the lemon and squeeze the juice into the bowl. Blend with the mixer. Add confectioner's sugar until the frosting is voluminous but not dry. Frost the cooled cake. If a glaze is desired rather than a firm frosting, spread over still warm cake for a moist gooey treat.
This cake stayed moist and delicious for one week under a glass cake dome stored away from the heat of the kitchen.
Friday, January 2, 2009
Saturday, March 8, 2008
Breakfast On the Rebound Update
Excuse my wailing about my woes. My breakfast on the rebound issue is still persisting. My current breakfast solution of grabbing a container of yogurt in the morning to go with my peanut butter and crackers or cereal bars as a much needed source of calcium and protein is going to have to cease. I have developed an intolerance for the yogurt and likely milk too.
I am thinking of trying some of the soy milk but I am not encouraged. I do know the soy milk is expensive but per serving likely not more expensive than the yogurt. While I gather my courage and peruse the soy milk possibility, I am indulging myself in using hot cocoa as a substitute. Not very healthy, but soothing in the cool mornings and stimulating with the caffeine to get me going.
I am experimenting with the protein bars but they are per serving much more expensive than the yogurt was even buying them on sale and with coupons.
I am mulling over adding eggs in the morning for the protein but am stumbling. Any way you look at eggs they will need some type of preparation in the morning. No grab and go options. It will require a commitment and a schedule change.
Hmm, maybe a covered cup of soy milk and a protein bar are not such a risk after all. Legal chocolate. Something to look forward to...now if gas prices will just go down so I can afford them.
I am thinking of trying some of the soy milk but I am not encouraged. I do know the soy milk is expensive but per serving likely not more expensive than the yogurt. While I gather my courage and peruse the soy milk possibility, I am indulging myself in using hot cocoa as a substitute. Not very healthy, but soothing in the cool mornings and stimulating with the caffeine to get me going.
I am experimenting with the protein bars but they are per serving much more expensive than the yogurt was even buying them on sale and with coupons.
I am mulling over adding eggs in the morning for the protein but am stumbling. Any way you look at eggs they will need some type of preparation in the morning. No grab and go options. It will require a commitment and a schedule change.
Hmm, maybe a covered cup of soy milk and a protein bar are not such a risk after all. Legal chocolate. Something to look forward to...now if gas prices will just go down so I can afford them.
Effortless Chicken Stew for a Snow Day
I am throwing this all in my crockpot to give us a warm hearty meal. We received an very rare six inch snowstorm and I am too busy enjoying the snow with the cats and the teenager to cook. I am using the crockpot for this but it can be done in a covered dutch oven in a conventional oven at 350 degrees for about two hours. Watch and stir occasionally.
"Chunk" in condensed cooking methodology means to cut into haphazard chunks, roughly 1-2" pieces.
Effortless Chicken Stew
Spray crockpot with non-stick spray
Roughly chunk potatoes to fill 1/3 of crockpot; add to crockpot
Chunk a handful of carrots (3-4); add to crockpot
Chunk 1/2 to whole onion to taste; add to crockpot
Either chunk two fresh tomatoes or use 1-2 cans of diced tomatoes
Chunk 1 1/2 to 2 lbs of chicken, fresh or frozen, breasts or tenders, boneless; add to crockpot
Toss in spices- I love to vary these according to mood. My staple batch is 1T onion powder, a couple of bay leaves, 1t. garlic powder, 1T italian seasoning (see note below), salt and pepper.
Add a couple of chicken or beef bouillon cubes if using canned tomatoes or 1 can of chicken stock if using fresh tomatoes or desiring a more liquid stew.
Cover and cook 2 hours on high or 6 hours on low. Adding frozen chicken will lengthen the cooking time 30 min to an hour.
Variation Notes: You can add other vegetables, celery, squashes, beans, or sub other meats like beef stew meat or ham. This is basically just timeless country cooking where one would throw in whatever one had on hand, let it simmer into a stew. A touch of lemon juice (2T or juice of 1 lemon) will really wake up the flavors. For a zesty stew, I have used canned tomatoes with chilies (like the Rotel Brand) and added a can of nacho cheese soup (do not add water) in the last 30 minutes.
On the Fly Italian Seasoning;
Combine equal parts of dried oregano, basil, and thyme in a jar. Toss to mix. Store in jar for future use.
I usually use these three spices in tandem and find it easier to grab one jar and measure rather than three.
Do you have any other ideas for pre-mixing spices?
"Chunk" in condensed cooking methodology means to cut into haphazard chunks, roughly 1-2" pieces.
Effortless Chicken Stew
Spray crockpot with non-stick spray
Roughly chunk potatoes to fill 1/3 of crockpot; add to crockpot
Chunk a handful of carrots (3-4); add to crockpot
Chunk 1/2 to whole onion to taste; add to crockpot
Either chunk two fresh tomatoes or use 1-2 cans of diced tomatoes
Chunk 1 1/2 to 2 lbs of chicken, fresh or frozen, breasts or tenders, boneless; add to crockpot
Toss in spices- I love to vary these according to mood. My staple batch is 1T onion powder, a couple of bay leaves, 1t. garlic powder, 1T italian seasoning (see note below), salt and pepper.
Add a couple of chicken or beef bouillon cubes if using canned tomatoes or 1 can of chicken stock if using fresh tomatoes or desiring a more liquid stew.
Cover and cook 2 hours on high or 6 hours on low. Adding frozen chicken will lengthen the cooking time 30 min to an hour.
Variation Notes: You can add other vegetables, celery, squashes, beans, or sub other meats like beef stew meat or ham. This is basically just timeless country cooking where one would throw in whatever one had on hand, let it simmer into a stew. A touch of lemon juice (2T or juice of 1 lemon) will really wake up the flavors. For a zesty stew, I have used canned tomatoes with chilies (like the Rotel Brand) and added a can of nacho cheese soup (do not add water) in the last 30 minutes.
On the Fly Italian Seasoning;
Combine equal parts of dried oregano, basil, and thyme in a jar. Toss to mix. Store in jar for future use.
I usually use these three spices in tandem and find it easier to grab one jar and measure rather than three.
Do you have any other ideas for pre-mixing spices?
Friday, February 1, 2008
Brown Bag Lunch- Condensed Style
To keep myself from running out during my lunch hour everyday and purchasing unhealthy fast food, I have been "brown-bagging" my lunch for years.
My struggle, though, has been giving myself some variety so I don't get too tired of the same things over and over and getting the lunch prepared and carried to the office in yet another bag to carry with stiff, sore joints.
At the moment, I have solved these problems by stocking a mini-pantry in my desk drawer. Using cost-saving methods, of course, I stocked a jar of the peanut butter mixed with jelly, whole wheat crackers or bagels, healthy cereal/ granola bars, homemade trail mix with nuts, fruit and chocolate, yogurt covered raisins, additional bags of dried fruit, individual servings of applesauce and veggies and some napkins and cutlery. In the morning from home, I will grab a quart ziploc bag with a container of yogurt and if needed either a small amount of cheese, carrots & celery or lunchmeat. It packs in my large tote without requiring that I carry an additional bag. The list of what I have at any given time revolves according to what needed replenishing and what I found on sale but I have a good variety, can eat at my desk (earning overtime, more money is always a blessing) and the sweetness of the pb&j, cereal bars and trail mix lets me skip dessert without feeling deprived. My employer provides free water, cups, ice and tea bags in the breakroom for something to drink. The stash was built over time and by buying quantity I can just replenish a few items with each grocery shopping venture.
My struggle, though, has been giving myself some variety so I don't get too tired of the same things over and over and getting the lunch prepared and carried to the office in yet another bag to carry with stiff, sore joints.
At the moment, I have solved these problems by stocking a mini-pantry in my desk drawer. Using cost-saving methods, of course, I stocked a jar of the peanut butter mixed with jelly, whole wheat crackers or bagels, healthy cereal/ granola bars, homemade trail mix with nuts, fruit and chocolate, yogurt covered raisins, additional bags of dried fruit, individual servings of applesauce and veggies and some napkins and cutlery. In the morning from home, I will grab a quart ziploc bag with a container of yogurt and if needed either a small amount of cheese, carrots & celery or lunchmeat. It packs in my large tote without requiring that I carry an additional bag. The list of what I have at any given time revolves according to what needed replenishing and what I found on sale but I have a good variety, can eat at my desk (earning overtime, more money is always a blessing) and the sweetness of the pb&j, cereal bars and trail mix lets me skip dessert without feeling deprived. My employer provides free water, cups, ice and tea bags in the breakroom for something to drink. The stash was built over time and by buying quantity I can just replenish a few items with each grocery shopping venture.
Saturday, January 26, 2008
Breakfast on the Rebound
My body needs breakfast. My kid's body needs breakfast. In the morning though, I am seriously challenged to organize all the bits and pieces of getting out the door properly prepared and on time. Breakfast is usually the first casualty. I am now on a campaign to reclaim breakfast.
My current usual habit is to grab a container of yogurt out of the frig, throw it, a package of peanut butter crackers or two granola bars, a diet soda (for caffeine) and a spoon in my bag and run for the car. My kid, however, grabs a package of a name brand "tart" type item as his sole meal for the day until he gets home from school. Am I a terrible mother or what? I have given up on the pack a lunch vs buy school lunch issue long ago. He will not have either and since he is at high school and out of my jurisdiction during lunch I have little control over that situation. I choose to pick my battles. I can have some influence over what he grabs for breakfast on the way out of the door.
In purusing other frugal websites, there are a lot of ideas out there for simple frugal breakfasts, but most seem to need to be freshly prepared in the morning (not going to happen here) or require pre-planning and baking (which I am not opposed to but by Thursday anything made on the weekend when I have time for cooking is no longer fresh or we are tired of it.) I have limited freezer space to store made ahead items as well.
I have my work cut out for me and I might have to make a few concessions to achieve a better breakfast habit. This is going to take some consideration, creativity, and obviously more than one post.
My current usual habit is to grab a container of yogurt out of the frig, throw it, a package of peanut butter crackers or two granola bars, a diet soda (for caffeine) and a spoon in my bag and run for the car. My kid, however, grabs a package of a name brand "tart" type item as his sole meal for the day until he gets home from school. Am I a terrible mother or what? I have given up on the pack a lunch vs buy school lunch issue long ago. He will not have either and since he is at high school and out of my jurisdiction during lunch I have little control over that situation. I choose to pick my battles. I can have some influence over what he grabs for breakfast on the way out of the door.
In purusing other frugal websites, there are a lot of ideas out there for simple frugal breakfasts, but most seem to need to be freshly prepared in the morning (not going to happen here) or require pre-planning and baking (which I am not opposed to but by Thursday anything made on the weekend when I have time for cooking is no longer fresh or we are tired of it.) I have limited freezer space to store made ahead items as well.
I have my work cut out for me and I might have to make a few concessions to achieve a better breakfast habit. This is going to take some consideration, creativity, and obviously more than one post.
Friday, January 11, 2008
True Grits
Need a quick and hearty dinner in ten minutes?
Grab some smoked sausage, shrimp or left over ham (I use turkey sausage), quick cooking grits, shredded cheddar cheese, dried or fresh minced onion, onion powder, garlic powder, two bouillon cubes and some cajun seasoning.
Quickly slice the sausage thinly with kitchen shears into a saute pan. If you are using fresh onion, quickly dice up a handful and throw it in. Saute over medium-high heat 5-7 min.
Mix the grits in a covered saucepan per box instructions. Add boullion, salt, pepper, onion & garlic powders, and cajun seasoning to taste. Throw in a small handful of cheddar per four servings. Let it cook (about 5 min max.)
Add meat, scoop into bowls, top with more cheese.
The adaptability of the dish is as limitless as your creativity, left overs and taste.
Grab some smoked sausage, shrimp or left over ham (I use turkey sausage), quick cooking grits, shredded cheddar cheese, dried or fresh minced onion, onion powder, garlic powder, two bouillon cubes and some cajun seasoning.
Quickly slice the sausage thinly with kitchen shears into a saute pan. If you are using fresh onion, quickly dice up a handful and throw it in. Saute over medium-high heat 5-7 min.
Mix the grits in a covered saucepan per box instructions. Add boullion, salt, pepper, onion & garlic powders, and cajun seasoning to taste. Throw in a small handful of cheddar per four servings. Let it cook (about 5 min max.)
Add meat, scoop into bowls, top with more cheese.
The adaptability of the dish is as limitless as your creativity, left overs and taste.
Thursday, January 10, 2008
Rachel Ray- Fast, Faster, Fastest
Rachel Ray has a new feature on her show where she takes a recipe and creates three versions to create the dish Fast, Faster and Fastest. These look promising for ideas. Check out her website (www.rachelray.com) or her show for more of these recipes. The dish I saw today was for Chicken and Dumplings. It did rely on pre-sliced mushrooms and store-bought prepared bisquits which would disqualify the dish as a frugal dish. If you worked it into your meal plan, including mushrooms in several dishes, preparing enough for several dishes ahead and storing them pre-sliced and reusing leftover scratch bisquits would bring this more in line with a frugal lifestyle.
Cool idea! See if you can create a faster version of your favorite recipe with a few adjustments or substitutions or rethink the technique. Condensed cooking!
Cool idea! See if you can create a faster version of your favorite recipe with a few adjustments or substitutions or rethink the technique. Condensed cooking!
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