Thursday, February 28, 2013

IHOP Pancake Recipe

I came across this recipe on Pinterest and since I had some buttermilk on hand I knew it would be a good time to try it.  Delicious!!!!  Who can resist a good pancake?  I just have to say that while IHOP's pancakes are terrific, the coffee lately has been downright awful.  Has anyone else been there lately and ordered coffee?  The first time it happened I chalked it up to just a bad pot but then on my next visit it was just as bad and I even asked the waitress for a fresh pot and it was the same. Awful. My friend who I was with felt the same way so I knew it wasn't just me.  We asked the waitress what was up with the coffee and she said they started ordering a new coffee that was cheaper. Honest waitress. Awful coffee. I won't be heading back there because why would someone go to a breakfast place where the coffee is awful?  Being fair, I sent them an email regarding my experience and never heard back. Oh well. I wonder if I went there if I could perhaps bring McDonald's coffee and order their pancakes?  I'll let you know if I try that !!!  In the meantime I'll be making these pancakes at home!

1 1/4 c. flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 egg, beaten
1 1/4 c. buttermilk
2 tbs melted butter
1/4 c. sugar

Stir together flour, baking powder, baking soda and salt.  Mix the egg with the buttermilk and add to the flour  mixture, stirring only until smooth.  Add the melted butter and sugar.  Fry on a greased griddle.  Serves 4.

Wednesday, February 20, 2013

Chocolate Cream Pie (with sweetened condensed milk)

This has become my favorite "go to" chocolate pie.  As soon as I saw that this used sweetened condensed milk I knew that I had to give it a try.  I expected it to be very sweet but it's not.  It's just the perfect amount of chocolate and sweetness.   What I love about this recipe is that it's just so easy and fairly inexpensive to make.  You just use cocoa....no expensive chocolate, no chopping chocolate etc.  You can use a store bought pie shell and just bake it according to the directions or use your own recipe.  I think next time I make this I will make a graham cracker crust. Think it would be great with this pie.

This has been a tough winter for me so far.  This past month I have caught bug after bug and now to top it all off it looks like I may have torn a tendon in my left shoulder.  At least it's the left and not the right.  Going in for an MRI tomorrow and I am one claustrophobic person.  I work in a hospital so I know the techs that will be doing this so I am hoping that keeps my anxiety in check....we'll see.  I just plan on bringing a cd and listening to it and closing my eyes BEFORE I get in the machine and keeping them buggers shut until it's over....Wish me luck!

Recipe found on Pinterest

1 2/3 cups water
3 tablespoons cornstarch (I used 4)
5 tablespoons cocoa (I used 5 very rounded)
1 (14 ounce) can eagle brand sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) baked pastry shell

Mix water and cornstarch and cocoa until smooth.
Sir in Eagle Brand milk and egg yolks.
Cook until thick in saucepan stirring constantly.
Stir in 2 tablespoons butter.
Add vanilla.  (Mixture might be very lumpy - keep stirring and this will eventually become smooth)
Pour into baked pie shell.   Place plastic wrap evenly over entire surface of pie and let cool.  Place in refrigerator for at least 4 hours.  
Serve with whipped cream, if desired.
























Wednesday, February 13, 2013

Butternut Squash with Olive Oil, Parmesan Cheese and Thyme

I wanted to prepare something really quick the other night for dinner and found a large bag of butternut squash ravioli in the freezer. Well that's all well and good I thought to myself but what kind of sauce would I use on this?  Tomato....no. That didn't appeal to me. Luckily on the back of the bag was a great little sauce that you literally prepare in 5 seconds. No kidding!!!  Needless to say, I'm picking up another bag of this and making the sauce again and again.  It turned out so good that I just ate this for dinner. A whole plate of it. Not diet food but really who cares.  When it's this good (and it must be healthy with squash and olive oil) you just have to enjoy it. And eat a whole plate of it. My son did not like it so that was good - more for me.  My husband is not a big pasta lover (don't even go there) so it was ALL MINE!

One large bag (25 ounces) butternut squash ravioli
3 tablespoons of extra virgin olive oil
6 tablespoons of Parmesan cheese
sprinkle with fresh thyme or dried (I had only dried on hand and it worked fine)

Prepare pasta according to package directions. Drain well.  Put into large pasta bowl and add all ingredients and mix well.  Enjoy!

Giveaway Winner!!

The winner of my giveaway was number 7 - Teresa!!!!! Please email me your address so I can mail this to you.  Congratulations and I hope you enjoy the book!!!  A recipe will be posted later today!

Wednesday, February 6, 2013

Moist Chocolate Cake and a Giveaway (Finally!)

Chocolate cake with white frosting is probably my all time favorite cake.  I have a few of these recipes with this combination on my blog and this is another worthwhile addition.  With colored sprinkles added it just can't get any better for me.  This recipe comes from the new Taste of Home Magazine- 100 Most Requested Recipes.  I don't buy many cookbooks these days because you can just find so much online. Rarely do I buy a magazine but this one is special.  It has recipe after recipe that I just can't wait to make.  This cake is the first recipe I've made from the magazine so we're off to a good start!

I also am having a giveaway!  It has been FOREVER since I've had one so I guess it is about time!  Since I have 2 copies of Nick Malgieri's The Modern Baker book I thought this would be a good one to give to someone else.  This has all your basic baking recipes with lots of pictures.  The cover alone made me buy it! To enter this giveaway please just let me know what your favorite thing to bake is - cake, cookies, pies, casseroles, etc.  For more than one entry please "like" Mocha Me on Facebook and for another entry just "follow" me on Pinterest!  Leave a separate comment for each entry!  Contest is open until midnight on February 12.  Good luck!!! (Giveaway is open to U.S. residents only.)

Moist Chocolate Cake
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

Favorite Icing
1 cup milk
5 tablespoons all purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed for 1 minute.  Add eggs and vanilla; beat 2 more minutes. Mixture will be thin.
Pour into 2 greased and floured 9-in baking pans or (8-in round baking pans and 6 muffin cups).
Bake at 325 degrees F for 25 - 30 minutes. I used 8-in pans and baked it for about 35 minutes.  Cool cakes for 10 minutes before removing from pans.  Cool on wire rack.
Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick.  Cover and refrigerate.


In a bowl, beat butter, shortening, sugar and vanilla until creamy.  Add chilled milk/flour mixture and beat for 10 minutes.  Frost cooled cake.