Friday, July 29, 2011

Eggs for Dinner

I tend to blog about desserts, but today I have a dinner recipe. I made a Summer Squash, Bacon, and Mozzarella Quiche. YUM! It consists of simple and inexpensive ingredients. It did take awhile to make, but there is a lot of inactive time in the process. Most of the time was spent waiting for the dough for the crust to chill. It could definitely be made ahead of time, so it could work for company or a weeknight meal. This is a Cooking Light recipe, so it's probably healthier than the average quiche recipe. You can get the recipe here at Cooking Light's website.

Monday, July 4, 2011

Milk's Best Friend

I love just about anything with Oreo in it. Oreo milkshakes are one of my favorite treats. They're also good plain with a glass of milk. Today, it's Oreos and cake. I made a one bowl chocolate cake and an Oreo buttercream frosting. There was a bunch of frosting left over, but the cake recipe makes a rather small cake. I used two 8-inch round pans.

I broke up some Oreos to put between the two layers (on top of the frosting) and decorated the top with halved Oreos. Looking forward to enjoying some with a glass of milk after dinner!

It was a hit with the younger crowd!

One Bowl Chocolate Cake (from Lick the Bowl Good)

1 1/2 cups all-purpose flour
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable or canola oil
1 cup water
1 teaspoon vanilla extract
2 eggs, lightly beaten

Preheat oven to 350 degrees. Butter two 8 or 9-inch pans. Line the bottoms with parchment or waxed paper, butter the paper.

Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Use a wire whisk to blend the dry ingredients thoroughly.

Add the oil and 1/2 cup of the water to the dry ingredients. Add another 1/2 cup water, eggs and the vanilla; again whisk until smooth. Divide the batter between the two prepared pans.

Bake the cake layers for 18 to 20 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then invert onto cooling rack. Remove the paper liners and let cool completely before frosting.

Makes 2- 8 or 9-inch layers or 1 9x13 cake.

Oreo Buttercream Frosting (from My Baking Addiction)

1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk
8 crushed Oreo cookies with the cream removed before crushing

Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency. Fold in the Oreo cookie crumbs. Frost cake as desired.