• 02May

    Ari’s Favorite Blueberry Cobbler

    After a long absence, I’m back posting again. It’s not that I stopped cooking – far from it – but I just got out of the habit of blogging about it. Today’s recipe has inspired me to do so. Ari thinks it’s the best cobbler she’s ever eaten, and this the name. :)

    I made this for breakfast this morning, and served it along with spiffy scrambled eggs (scrambled eggs that I add stuff to, such as shredded cheese; today’s add-in was real bacon bits). It takes less than an hour to make, from the time I turned the oven on to when it graced my table.

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  • 24Nov

    Lisa’s Mini Pumpkin Cheesecakes

    With Thanksgiving comes a lot of traditions. Families gather and we have our favorite foods. I’m always asked to bring my pumpkin cheesecake, and I’m more than happy to. This year, however, I’m thinking a lot more about portion control, especially when it comes to carbohydrates.

    I got the idea for making individual cheesecakes, and did some searching online to get some ideas for how to put them together. So, here’s a cupcake-sized version of my pumpkin cheesecake. It’s got less fat and less sugar than the original, as you don’t make a crust. Of course, if you eat four of them at once, it’ll be almost like eating a slice of the regular cheesecake (almost as many carbs, though a lot less fat), but the smaller portions should make it easier to limit yourself. Right? :)

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  • 31Oct

    Oatmeal Spent Grain Cookies

    Here’s another spent grain recipe I’ve come up with. It’s not a complete invention of my own – I’m not good enough at baking to do that yet. It’s based on the Oatmeal Cookies recipe from JoyOfBaking.com. I substituted spent grains for half the oats. The rest was a delicious cookie that was a bit too moist. Next time I will increase the flour to 1 cup.

    So, check the recipe out after the break and let me know what you think. Oh, and this time I remembered to take pictures of everything!

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  • 23Oct

    Devil’s Food Cake Cookies

    The unofficial name of these cookies is “On-My-God-I-Can’t-Believe-How-Good-These Taste-Are-They-Really-Made-From-A-Boxed-Cake-Mix Cookies”.

    I was in a real predicament yesterday. My son’s school is having a bake sale on Saturday to raise money for Aid In Milan, a charity that helps people in need in our city. I was going to bake two loaves of sourdough bread for them, but unfortunately, something nasty got into my starter and infected it. I figured better safe than sorry and threw it all out, but that means I have to get the starter going again from scratch. Without the starter, I couldn’t make the sourdough bread. And worse, we’re out of shortening, butter and margarine (or at least in the quantities needed for baking). So what was I going to do?

    I’ve seen recipes for making brownies out of a cake mix, so I wondered if it was possible to make cookies out of boxed cake mix. As you may have guessed by now, it is possible. :)

    This recipe (below the break) made 50 small cookies, after the obligatory tasting during the baking of them. It could easily be adapted to use with just about any cake mix out there. I’m considering trying it with a spice cake recipe and using pumpkin puree instead of oil, and sending those to my kids’ classes for their Hallowe’en parties. You can find the original recipe at AllHomeMadeCookies.com (it’s Cake Mix Cookie #2).

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  • 06Oct

    Sugar Free Slow Cooker Apple Butter

    I made apple butter yesterday, and it turned out so good. I used Gala apples, and found I didn’t need to add any sweetener. Should be good on toast with natural peanut butter, don’t you think? This qualifies in my book as Diabetes Friendly as it’s sugar free, home made, and a good substitute for jam and jelly.

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