Foodie Blog Roll 2

Friday, January 25, 2013

Strawberry Cake Mix Cookies

I'm a new mom. With no time. But if I have time to make these 3 ingredient cookies, so do you. That's right, 3 ingredients!

Strawberry Cake Mix Cookies

I got such wonderful feedback on my funfetti cake batter cookies that I just had to give you another easy and fun recipe for Valentine's Day! You won't be disappointed with these. They are sweet and fruity and would make wonderful gifts for all those that you love! So what are the 3 ingredients you ask?

There you have it. The secret's out!

Strawberry Cake Mix Cookies
       adapted from my funfetti cake batter cookies

       makes 36 small cookies or 18 small cookie sandwiches
15.25  oz box strawberry cake mix
2 eggs
1/3 C vegetable oil
Optional: frosting and sprinkles

Preheat oven to 350 degrees and line baking sheet with parchment paper. Mix 3 ingredients together in a bowl until just combined. Do not over mix the batter. Drop small amounts of dough on the baking sheet and leave plenty of room between cookies because they will spread out quite a bit.

Bake for 7-8 minutes for small cookies or 10 minutes for larger cookies. Remove baking sheet from oven and allow to cool for 5 minutes before transferring to cooling rack.

I've had several people ask if a cookie cutter can be used on these and my answer is, "Well, yes and no."

You may absolutely use a cookie cutter but like I mentioned above, these cookies really spread out. So, what I do is bake them first and THEN I use a cookie cutter to cut out the desired shape. Bake cookies according to the size of cookie cutter you want to use, then once they are completely cooled, cut out shape. 

Ok, now let's have some fun! As if these weren't tasty enough on their own, I turned them into strawberry cake mix sandwich cookies. I went ahead and slathered them with frosting and decorated them up right nice with loads of sprinkles! Use an offset spatula {or a little offset butter knife like I did} to apply frosting.

Then go CrAzY with your sprinkles! This is the fun part so don't be shy. Sprinkles like to be used, especially around holidays. You would actually be doing them a favor by using AS MANY of them as you possibly can. Believe me. It's true. I wouldn't lie about a serious matter like this. I used all kinds of fun decorations: pink and red jimmies, pink and purple sugar, white sugar pearls, white shimmer sugar, silver dragees and shredded coconut.

I was planning on making these right after Tinsley was born because they are cute and pink, but that was an over zealous idea with all 6 of my family members in town for Christmas....with a new born....and trying to recover from a c-scetion. BUT these would be really fun for a baby girl shower! 

Thought so. 
So go ahead and bake up a stack of these for the ones you love! You won't be sorry. Also feel free to put sprinkles IN the batter. Then they would be like funfetti strawberry cookies. Oh yeah! 
Also, I just used regular buttercream frosting but if you don't like things too sweet these would be awesome with cream cheese frosting. 

I hope you all have a wonderful Valentine's Day! xoxo

Monday, January 7, 2013

Bacon-Jalapeño and Corn Griddle Cakes

POW! Oh man, these are good! I've been anxious to get back in the kitchen and do a little cooking since Tinsley was born and this morning I did just that. I saw a recipe for bacon griddle cakes on Pinterest before Christmas and I've had my eye on them ever since.

Now that I'm a mommy to a newborn, I really have to plan ahead. I made sure to have all the ingredients on hand the other day so that Sunday morning, in between feedings, I could whip these up for Hunter Hann, myself and our company. Mmmmm, we all approved! {Speaking of approved, check out my "Husband Approved" tab on the side of my blog. There are some pretty good recipes there!}

Bacon-Jalapeño and Corn Griddle Cakes

These griddle cakes are dense and so full of wonderful flavor. There is a whole cup of corn in the recipe so you feel slightly good about eating them, or at least I did. I also swapped the regular flour out and used only whole wheat flour. So you are basically burning calories while you're eating these, right? Ok, maybe not, but if these are bad then I don't wanna be good!

Bacon-Jalapeño and Corn Griddle Cakes
      adapted from recipegirl
      makes 9 griddle cakes
8 slices bacon, cooked and chopped, divided
1/3 C chopped red onion, sautéed
1 C whole wheat flour
1/2 tsp salt
1 tsp baking powder
1/8 tsp cayenne pepper
1/8 tsp ground chipotle pepper
2/3 C skim milk
1 egg, beaten
1 T canola oil
1 C canned corn, drained {you can also use fresh or frozen corn}
1/2 large jalapeño, seeded and finely diced
1/2 C sharp cheddar cheese, finely shredded
Warm maple syrup for topping

In a small skillet, sauté onions until softened. Chop 6 strips of bacon to add to the batter and save 2 strips to top the cakes with.
Meanwhile, in a medium bowl, mix together flour, salt, baking powder, cayenne and chipotle. Add milk, egg and oil and stir just until combined; do not over mix. Mixture will be very thick. Add more milk if you like thinner cakes.

Add in the onion, corn, jalapeño, cheese and 6 of the chopped strips of bacon to the batter. Stir just to combine.

Heat and grease griddle or cast iron skillet. Pour 1/4 C of the batter on prepared griddle.

Cook for 3-4 minutes on each side, or until golden brown.

Stack 'em high.

Pour on the warm syrup.

Then sit back and enjoy the creation that is "the most important meal of the day!" 

These griddle cakes are not sweet at all so the syrup is fantastic with them. The sweetness of the syrup really brings out the smokey flavor of the bacon and chipotle. If you like a sweeter cake, feel free to add a little sweetener or sugar, mixed right into the dry ingredients. Another fantastic idea would be to add a little brown sugar to the top of the bacon while it's cooking. This dish would also make an awesome "breakfast for dinner" meal! Give these a try. Hopefully they won't bust your New Years resolution too badly.

Thursday, January 3, 2013

Green Eggs and Ham Frittata

Happy New Years! I hope everyone had a wonderful Christmas and a safe New Years! We sure did! Over Christmas and New Years, we just loved our new little Tinsley to pieces and enjoyed being lazy! We enjoyed some excellent family time with my immediate family and TONS of great food!

I love using leftover holiday food and turning it into another scrumptious meal. That's exactly what I did with our leftover Christmas ham. I wanted to make a frittata and load it with lots of ham and cheese. And to bump up the nutrition, I added a bunch of chopped spinach. That's where the "green" comes in. I didn't actually use green eggs, but you already knew that.

Green Eggs and Ham Frittata

Green Eggs and Ham Frittata
     makes 6 wedges
Vegetable oil for skillet
1/2 red onion, diced
1 clove garlic
1 10oz box frozen chopped spinach, thawed
1/4 tsp grated nutmeg
1 1/2 C ham, cut into cubes
1/2 C shredded smoked cheddar cheese
12 eggs
Salt and pepper
1/2 C skim milk

Rub a 10 inch cast iron skillet or oven proof skillet with vegetable oil and preheat oven to 400 degrees. Heat skillet over medium heat and sauté onions and garlic. Drain spinach of excess water and add to skillet. Stir in nutmeg and heat everything through. Add in ham and heat through.

In a bowl, whisk together eggs, milk, salt and pepper. Pour egg mixture over spinach and ham mixture and stir together.

Add cheese to the top and gently stir cheese into egg mixture.

Bake for about 30 minutes or until eggs are completely set. The top of the frittata will rise slightly,

while the edges will slightly crisp up and get nice and golden brown.

This frittata is tall and dense. If you like a little smaller frittata, you could just 8 eggs and less milk. 

This is my first frittata on this blog using whole eggs instead of just egg whites. I've posted a few frittata recipes with egg whites only. Truth be told, I'm still getting used to eating egg yokes. I know. Time to grow up! Anyway, here are the egg white only frittata recipes if you want to check them out:

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