Saturday, July 21, 2012

Bonnie's Chocolate Chip Cookies

1 c good butter
1 c brown sugar
1 c white sugar
 2 eggs
1 TB vanilla (half if using Mexican)
1 1/2 -1 3/4 c oat flour (oats blended)
1/2 t. baking powder
1/2 t. salt
1 tsp. soda
2 c. ap flour
2 pkgs Guitard milk chocolate chips

 Bake 350 F 12 mins.

Thursday, July 5, 2012

Cashew Chicken

I got this recipe from my friend Mel.  After we moved away I really craved her Cashew Chicken.

Cashew Chicken
1- 2 chicken breasts 
1 can chicken broth
2 tablespoons soy sauce 
1 tablespoon corn starch
¼ cup sugar
Marinate the chicken in all of the above ingredients for a few hours. 
1 cup chopped carrots (approx.) 
1 cup celery
1 package brown gravy mix 
Cook carrots and celery in butter. It will take about 10-15 minutes for them to get tender. Stir occasionally. While those are cooking, cut up your chicken breast. SAVE THE MARINADE. Cook chicken until done. Just move the veggies to one side and cook the chicken on the other. Once everything is cooked, pour in your marinade and add the package of brown gravy. Let it all cook and simmer together until the sauce becomes thick. Stir in cashews.  Serve over rice.
Black and White Chocolate Cupcakes

By Megan Faulkner Brown (’02), Sweet Tooth Fairy Owner and Cupcake Wars Winner

1½ cups all-purpose flour
1 cup granulated sugar
1 cup and 2 tablespoons dark chocolate cocoa
1½ teaspoons baking soda
1 teaspoon salt
½ cup sour cream
3 eggs
¾ cup ready-to-eat chocolate pudding
½ cup butter, melted
1 cup semisweet chocolate chips

Preheat oven to 350°F. Line 24 cupcake pan cups with paper liners.

In a large bowl, mix the dry ingredients together with an electric mixer on low speed for 30 seconds until well combined.

Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape the sides of the bowl and resume mixing on medium speed for an additional minute. Stop mixer and fold in chocolate chips.

Fill the prepared cupcake liners with batter 3/4 full. Bake about 15-18 minutes in the preheated oven, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

White Chocolate Frosting

8 ounces cream cheese, softened
¼ cup butter, softened
1 cup white chocolate chips or 6 ounces white chocolate, melted
1 teaspoon vanilla
2⅓ cups powdered sugar

To make the frosting, beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional minute. Add powdered sugar gradually, beating until light and fluffy after each addition.

Spread the frosting on the chocolate cupcakes. Garnish with fresh raspberries, mini chocolate chips, or chocolate sprinkles.