Here's another sweet recipe for everyone that I hope you'll enjoy! This is another recipe that I adapted from an old cookbook that my mom gave.
3 cups of flour
1 teaspoon baking powder
1 1/4 cups of sugar
1 cup of olive oil or shortening
1 egg
1 teaspoon of almond extract
1 teaspoon of vanilla extract
Almonds, halved (optional for decorating)
Combine all dry ingredients in a medium size bowl. In a smaller bowl combine all wet ingredients then fold them into the dry mix. Mix should be dough-like. Once the dough is made, roll dough into little balls and place them onto a baking pan that is covered with parchment paper. Bake at 375 for 15-20 minutes.
Tuesday, July 10, 2012
Monday, July 9, 2012
Chocolate Chip-Banana Pancakes
Hello everyone! Here's breakfast recipe for you :) I know, I know. I haven't done a breakfast recipe in a while but here's one I think you'll enjoy.
2 cups of pancake mix
2 eggs
1 cup of milk
4 tbsp olive oil or margarine
1/4 cup of brown sugar
1/4 cup of chocolate chips
1 banana, roughly chopped
Spray a iron frying pan or griddle and preheat over medium heat. In a medium sized mixing bowl, combine mix, sugar, olive oil, and milk. Once well blended add in chips and banana chunks. Once all ingredients are combined, slowly pour out a small portion of the mix into the pan. Flip as often as needed until lightly browned and cooked all the way through. Be sure to respray in between cooking each pancake. Enjoy!
2 cups of pancake mix
2 eggs
1 cup of milk
4 tbsp olive oil or margarine
1/4 cup of brown sugar
1/4 cup of chocolate chips
1 banana, roughly chopped
Spray a iron frying pan or griddle and preheat over medium heat. In a medium sized mixing bowl, combine mix, sugar, olive oil, and milk. Once well blended add in chips and banana chunks. Once all ingredients are combined, slowly pour out a small portion of the mix into the pan. Flip as often as needed until lightly browned and cooked all the way through. Be sure to respray in between cooking each pancake. Enjoy!
Monday, July 2, 2012
Chocolate Chip Macadamia Cookies
This is a recipe that I adapted slightly. My mom gave me a bunch of old cook books before I moved out and this recipe is from the "St. Bartholomew's Anniversary Cookbook." St. Bartholomew the Apostle Church is located in Norwich, New York and has been around since 1919. The cookbook I have is from 1994 and was celebrating the church's 75th anniversary. Just think, in another seven years the church will be 100 years old! Very cool :)
The original recipe called for butter flavored Crisco but decided to substitute it with olive oil, a much healthier option, and I didn't use salt. Also when I first made this recipe I only had baking powder instead of baking soda. I didn't notice much of a difference but feel free to try it both ways. Oh, and instead of walnuts I used macadamia nuts....I swear that's the last change.
2 1/4 cups of flour
1 tsp. baking soda
3/4 tap. salt (optional)
1 cup of olive oil
1 cup of brown sugar
1/2 cup of sugar
2 eggs
1 tsp. of vanilla
1 (12 oz) bag of chocolate chips
1 cup of macadamia nuts
Preheat oven to 350. Blend olive oil, sugar, eggs, vanilla, and baking soda. Add brown sugar and blend well. Gradually add flour and mix until smooth. Add chocolate and nuts. Bake on an ungreased cookie sheet. Bake for 10-12 minutes or until lightly browned. Makes 6 dozen, depending on the size of the cookies you have.
The original recipe called for butter flavored Crisco but decided to substitute it with olive oil, a much healthier option, and I didn't use salt. Also when I first made this recipe I only had baking powder instead of baking soda. I didn't notice much of a difference but feel free to try it both ways. Oh, and instead of walnuts I used macadamia nuts....I swear that's the last change.
2 1/4 cups of flour
1 tsp. baking soda
3/4 tap. salt (optional)
1 cup of olive oil
1 cup of brown sugar
1/2 cup of sugar
2 eggs
1 tsp. of vanilla
1 (12 oz) bag of chocolate chips
1 cup of macadamia nuts
Preheat oven to 350. Blend olive oil, sugar, eggs, vanilla, and baking soda. Add brown sugar and blend well. Gradually add flour and mix until smooth. Add chocolate and nuts. Bake on an ungreased cookie sheet. Bake for 10-12 minutes or until lightly browned. Makes 6 dozen, depending on the size of the cookies you have.
Friday, June 29, 2012
Facebook Page
Hello everyone! I recently created a Facebook Page for my cooking blog! Some people use Facebook more than blogger so I thought this would be a quicker way for everyone to receive updates. Be sure to hit the "like" to stay in the loop: https://www.facebook.com/CookingWithLitaB
Deviled Eggs and Tuna Sandwiches
Ok, ok. So I know that this is kind of a repeat recipe (http://senorita-lita.blogspot.com/2012/03/litas-deviled-eggs.html) but as you all know I'm constantly updating and adding new spins on my recipes. That's the joy of cooking in my opinion! Tonight I decided I was going to make deviled eggs and tuna sandwiches for the boyfriend and I. I had a lot of the egg mix leftover and I figured that I use the same ingredients for tuna sandwiches anyway (minus the eggs), so why waste it!
Deviled Eggs/Leftover Egg Mix:
2-3 big spoonfuls of mayo or Miracle Whip
1 tablespoon of spicy brown mustard
3-4 twists/shakes of black pepper
3 teaspoons of crushed garlic
3 teaspoons of minced onion
2 pinches of cayenne pepper
5 eggs, hard-boiled
pinches of paprika for decor
Tuna Sandwiches for two:
2 (5oz) cans of tuna
2 slices of Heidelberg Sourdough Bread, halved and lightly toasted
Leftover egg mix
In a small pot of water, place eggs and bring to boil. Boil the eggs for about 20 minutes.
In a small bowl combine mayo, mustard, and spices. Once eggs are fully cooked, slice each egg in half longways; gently, pop out the yolks into the small bowl with the mayo mix.* Use a fork to break the yolks into smaller chunks, then stir until well blended. Scoop out portions that are suited for each egg half. There should be plenty leftover after (about 1/3 of cups worth). Refrigerate for about half an hour or eat right away!
Open and drain both cans of tuna. Combine tuna and egg mixture. Toast bread and then spread tuna on. Voila! Done, easy as it gets!
*Tip: When popping out the yolk, hold the egg with both hands. Gently press on the back of the egg opposite of the yolk with your thumb. Should pop right out. If some of the yolk gets stuck to the inside, use your forefinger to gently scrape it out.
Deviled Eggs/Leftover Egg Mix:
2-3 big spoonfuls of mayo or Miracle Whip
1 tablespoon of spicy brown mustard
3-4 twists/shakes of black pepper
3 teaspoons of crushed garlic
3 teaspoons of minced onion
2 pinches of cayenne pepper
5 eggs, hard-boiled
pinches of paprika for decor
Tuna Sandwiches for two:
2 (5oz) cans of tuna
2 slices of Heidelberg Sourdough Bread, halved and lightly toasted
Leftover egg mix
In a small pot of water, place eggs and bring to boil. Boil the eggs for about 20 minutes.
In a small bowl combine mayo, mustard, and spices. Once eggs are fully cooked, slice each egg in half longways; gently, pop out the yolks into the small bowl with the mayo mix.* Use a fork to break the yolks into smaller chunks, then stir until well blended. Scoop out portions that are suited for each egg half. There should be plenty leftover after (about 1/3 of cups worth). Refrigerate for about half an hour or eat right away!
Open and drain both cans of tuna. Combine tuna and egg mixture. Toast bread and then spread tuna on. Voila! Done, easy as it gets!
*Tip: When popping out the yolk, hold the egg with both hands. Gently press on the back of the egg opposite of the yolk with your thumb. Should pop right out. If some of the yolk gets stuck to the inside, use your forefinger to gently scrape it out.
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