Chocolate-Cinnamon Sundae Cake

Earlier this week, I mixed up my own homemade baking mix.  I'm trying little by little to make more things from scratch and to rely less on prepackaged/processed food.  This mix will be a great time-saver for me in the kitchen.  The first thing I tried were biscuits because typically that is what I use baking mix for.  I have a Bisquick cookbook, though, and decided to peek through it and see if I could find something sweet to whip up.  This chocolate cake looked so good so I had to try it!  In the cookbook, it is suggested to serve this with ice cream and a chocolate cinnamon sauce,  (hence the name "sundae" cake), but I wasn't prepared for that.  Instead, I whipped up a batch of my favorite chocolate cinnamon frosting to go on top!  You can find the frosting recipe HERE.  Chocolate-cinnamon perfection!

Chocolate-Cinnamon Sundae Cake

adapted from:  Betty Crocker's Bisquick Cookbook

1 1/3 cups baking mix (find the recipe HERE)

1/2 c. sugar

1/3 c. baking cocoa

1 t. ground cinnamon

1 egg

2/3 c. milk

3 T. butter, softened

Preheat oven to 350 degrees.  Grease an 8x8 square pan.  Beat all ingredients in mixing bowl until well-blended.  (I mixed by hand, but will try the mixer next time in order to incorporate the baking mix a little more.)  Pour into pan.  Bake 25-30 minutes or until toothpick inserted in center comes out clean. 

NOTE:  I used a 9x9 pan and it only needed to bake for 15 minutes.  

Homemade Baking Mix

Over the past year, I've tried little by little to make our meals and snacks from scratch as often as I can and to purchase fewer prepackaged or convenience items.  One of the things that I've been wanting to eliminate is the use of Bisquick.  I use it for biscuits, pancakes, shortcakes and we love this cheeseburger pie too!  There are lots of versions of the homemade mix out there, but I finally found one I thought would be good and so far I've had good results.  It was super easy to make and is easily stored in the fridge.  The biscuits I made were way better than the Bisquick version and today I even made a chocolate cake with this mix.  

 Just mix all the ingredients with a pastry blender until you have coarse crumbs.  I am storing my mix in a Zip-loc bag in the fridge.  I will be on the lookout for a container with a lid to store this in, because I know this is the mix I'll be using from now on!

The biscuits were fabulous!

Can't wait to try to this chocolate-cinnamon sundae cake tonight!  If it tastes as good as it smells, I'll be sharing that recipe soon!

Homemade Baking Mix
Source:   Food Fanatic

6 cups all-purpose flour
3 T. baking powder
1 1/2 t. baking soda
1 T. salt
3 T. sugar
1 1/2 sticks butter, unsalted cut into small cubes (I used salted because that's what I had on hand- worked fine.)

Whisk dry ingredients in mixing bowl.  Cut butter into flour mixture using a pastry blender until you have coarse crumbs.  Be sure there are no big pieces of butter remaining.  Store mixture in airtight container in the refrigerator for up to two months.

Rosemary Roasted Cashews

We are snowed in this weekend and what's a girl to but try out new recipes!  This started with a recipe that a friend shared and then I just happened to discover something a little different on Pinterest.  What I came up with is a combination of the two- my own little creation!  These cashews smelled so good while they were roasting and they tasted even better! 

 

Rosemary Roasted Cashews

 

2 1/2 cups unsalted cashews

1 T. extra virgin olive oil

2 t. dried rosemary

a couple of dashes of ground (cayenne) red pepper

3/4 t. salt

 

In a mixing bowl, combine all ingredients and blend until cashews are well-coated.  Spread mixture evenly onto a cookie sheet lined with parchment paper.  Bake at 325 degrees for 20 minutes.



Cube Steaks and Gravy

I'm way overdue on posting this recipe.  I know I've shared the pictures on my Facebook page.  So sorry it's taken me forever to do this! 

Cube steaks are one of my husband's favorites.  Since we were first married, I have made them on occasion, but they were definitely not a favorite of mine.  This cut of beef is just too chewy for me.  After trying this recipe several months ago, though, my tune has changed.  I've made these several times since then and the whole family loves them.  I'll be making these again tomorrow and will be adding mashed potatoes to the menu as well to enjoy with the delicious gravy that comes with this dish!  This recipe is so super easy.  I love that it slow simmers on the stove so I have plenty of time to prepare a side dish or keep ahead of the mess in the kitchen!  Hope you love this one as much as we do!

The brown gravy mix makes this recipe super simple and so delicious! 

 

I use 4 cubed steaks.

I melt a tablespoon of butter in my skillet and add in 1/2 cup of chopped onion. (I use frozen onion or onion seasoning blend- in your grocer's freezer section- one of my favorite shortcuts).  Place steaks in skillet and brown on both sides.

While steaks are browning, mix gravy packet according to directions.  Add in 1 T. vinegar and 1 T. brown sugar and mix well.

When steaks are browned on both sides, add in gravy mix.

Cover and simmer on low heat for 20-30 minutes or until meat is tender.  Remove from heat and set aside (covered) for about five minutes.  I've found that this gives the gravy a chance to thicken up a bit. 

Look at that delicious gravy! 

Cube Steaks and Gravy
adapted from www.food.com

4  cubed steaks

1 tablespoon butter                                                   

1/2 cup chopped onion                      

1 (1 ounce) package brown gravy mix                       

1 tablespoon  vinegar                                                  

1 tablespoon brown sugar 

 

 

 

Melt butter in a heavy skillet over medium heat.  Add the onions and then steaks, browning steaks on both sides.  While steaks are browning, mix gravy mix according to package directions.  Add vinegar and brown sugar to gravy and mix well.  Pour gravy over steaks and lower heat. Cover and simmer 20 to 30 minutes until meat is tender. Check periodically to make sure liquid does not evaporate.  I have simmered for longer and still had lots of gravy.  ( I typically let this dish rest covered for about 5 minutes before serving, allowing the gravy time to thicken a bit. )

                           

Pumpkin Sheet Cake

I found this pumpkin bar recipe several years ago when I was needing to take something to a fall cookout.  I decided to switch out the vanilla for almond extract, but followed the rest of the recipe to the letter!  They were fantastic.  I haven't made them since that time and was so excited to make these yesterday.  I forgot just how wonderful this recipe is!  After trying this a second time, though, I decided that this was not a "pumpkin bar" recipe, but rather a cake.  A pumpkin sheet cake!!  Try this!  You'll love it!  It's perfect for those fall gatherings!  This will feed a crowd!  

 

 

 

 

 

 

Pumpkin Sheet Cake

 

Adapted from:  www.food.com

 

2 cups all-purpose flour (I used organic unbleached, presifted all-purpose flour)

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. baking soda

1/4 t. salt

4 eggs

1 (15 ounce) can pumpkin

1 2/3 cups granulated sugar

1 cup cooking oil

 

 

Frosting:

 

11 oz. cream cheese, softened

1/4 cup butter, softened

1 tsp. almond extract

2 cups powdered sugar

 

Preheat oven to 350 degrees.  In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and salt.  Set aside.

 

In a large mixing bowl, beat together eggs, pumpkin, sugar and oil.  Add flour and beat until well-combined.  (I just used a whisk for this.) Spread batter into jelly roll pan.  (I sprayed the pan with cooking spray).  Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.  Cool completely.

 

FROSTING:  In a medium mixing bowl, beat together the cream cheese, butter and vanilla until fluffy.  Gradually add powdered sugar, beating until smooth. Frost cake and store covered in refrigerator.

 

Shared at:

 

My Sweet Mission

Oven Fried Zucchini

A friend of ours brought us a zucchini yesterday.  I usually make my zucchini casserole when someone brings me a zucchini from their garden.  That afternoon, though, I happened to see someone shared a recipe for Zucchini Parmesan Crisps on Facebook and I knew I had to try them.  I tweaked the recipe a bit and changed the name because it just didn't fit.  Also, mine didn't turn out like the picture on Facebook.  These were so good though!  This reminded me of fried zucchini but on the healthier side.  These were so very easy to make and much healthier than the usual fried zucchini!  I might just have to grow my own zucchini next summer!  Hope you give this one a try!

I started by spraying my pan with some EVOO.  See that pump in the above picture??  You can get one at your favorite kitchen store or probably even at your local grocery store.  You simply fill it with your EVOO and then give it a few pumps and your ready to go.  I use it all the time.  You could also use a store bought spray as well. 

In a small bowl, I mixed the crumbs, parmesan, salt and pepper.  Slice the zucchini in 1/4 inch slices.  Spray each slice (both sides) with EVOO and then coat with the crumb mixture.  Panko crumbs don't always stick well so you will have to pat the breading down a bit.  Place slices of zucchini on a prepared cookie sheet.  Sprinkle any remaining crumbs over the zucchini to coat well.  Then give the tops a final spritz of EVOO spray to make the breading a bit crispier!   Bake at 400 degrees for about 30 minutes or until golden brown.

 

Oven Fried Zucchini

 

olive oil spray ( I have a pump that I add my own EVOO to, but you can buy prepared olive oil spray)

1/2 c. Panko bread crumbs

1/4 c. shredded Parmesan

1 lb. zucchini slices (1 large zucchini or 2 mediums)

salt and pepper (to taste)

 

Prepare a large cookie sheet with cooking spray.  In a small bowl, mix the crumbs, parmesan, salt and pepper.  Slice the zucchini in 1/4 inch slices.  Spray each slice (both sides) with EVOO and then coat with the crumb mixture.  Panko crumbs don't always stick well so you will have to pat the breading down a bit.  Place slices of zucchini on cookie sheet.  Sprinkle any remaining crumbs over the zucchini to coat well.  Then give the tops a final spritz of EVOO spray to make the breading a bit crispier!   Bake at 400 degrees for about 30 minutes or until golden brown.

 



Chicken in Lemon & Dill Sauce

I'm always searching Pinterest for the latest in recipe ideas.  Well, some time ago, I pinned this recipe.  It took me quite a while to getting around to attempting it and the first time was a disaster.  The recipe that I actually pinned called for boneless chicken breasts and it took so long to cook them (even after pounding them thinner) that all the sauce had cooked down and I had to make more.  It was one of the most frustrating cooking experiences I have had in a very long time. 

Despite the effort it took to get that meal to the table, it really was quite delicious!  So I decided I needed to make some changes to make this a simpler dish to prepare.  This recipe really needed chicken tenders not chicken breasts so that the dish would cook quickly and the chicken could get done without cooking the delicious sauce away!  The next time I tried this, that change worked beautifully!  I also use dried dill instead of fresh because it's what I hand on hand and reduced the amount of garlic as well.  I've made this several times since and my family loves it!  The chicken is tender and the sauce is so delicious.  I typically serve this with a veggie and rolls on the side, but I think it would be great over your favorite pasta or rice as well.  Hope you enjoy this one! 

 

 I love that I only have to use one pan for this dish!  Easy clean up!

 

Love that delicious sauce!

 

 

Chicken in Lemon & Dill Sauce

 

adapted from : Eating Well

 

1 pkg. of chicken breast tenders (about 1.5 pounds)

Salt & freshly ground pepper, to taste

3 teaspoons extra-virgil olive oil, DIVIDED

1/4 cup finely chopped onion

2 cloves garlic, minced 

1 cup chicken broth

2 teaspoons flour

1 T. dried dill

1 tablespoon fresh lemon juice (I squeezed half of a lemon.)

 

Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate.

Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for about 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a small bowl and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.

Return the chicken and any accumulated juices to the pan.  Reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.