Ah Memorial Day is here, time for the pool to open, summer to start, and a big family BBQ. This Memorial Day my mom and I were in charge of desserts for our family's dinner. The first dessert we made is called Caramelitas, and it was a huge hit with our family! (plus it was super easy to make)
Caramelitas
Ingredients:
1 cup plus 1 Tablespoon all-purpose flour, divided
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 teaspoon salt
3/4 cup butter, melted
1 cup semisweet chocolate chips
1 jar (12 1/4 oz) caramel ice cream topping
1/2 cup chopped walnuts
Directions:
In a bowl combine 1 cup flour, oats, brown sugar, baking soda, and salt.
Stir in butter; mix well.
Press into a greased 13 in by 9 in baking pan.
Bake at 350 degrees F for 10 minutes or until set
Sprinkle with chocolate chips.
Combine caramel topping with remaining flour until blended; drizzle over chips
Sprinkle with nuts.
Bake 20-22 minutes longer or until bubbly.
Cool completely, cut into bars
Yield: 3 dozen
*We only put nuts on half of the dessert
Happy Memorial Day everyone!
♥ The Westward Wives
About Me
- AndreaMichael
- I'm Andrea. College student. Food Network obsessed. Baseball obsessed. Sleeping obsessed. Country Music obsessed.
Monday, May 27, 2013
Tuesday, May 21, 2013
Crockpot Hawaiian Pork Chops
Finals are finally over and summer has officially started. For the summer, the Westward Wives have all moved home (with the exception of Callie, she moved in with me!) for the summer. A couple of days a week Callie and I are in charge of making dinner for my family. Last night I made a new dish that I found on pintrest while looking for a pork chop recipe to satisfy both my father and myself. I personally choose to stay away from pork chop for most of the time while my father believes the more pork the better, so I found a recipe that we both would enjoy. And behold, we both enjoyed dinner last night!
Hawaiian Pork Chops (in the crockpot)
Ingredients:
1 package of pork chops
1 can (20 oz) pineapple tidbits
1 Tablespoon soy sauce (I used light)
1/4 cup brown sugar
1/2 teaspoon red pepper flakes (I would use half if I make this again)
Directions:
Pour can of pineapple at the bottom of the crockpot
Mix in brown sugar, soy sauce, and red pepper flakes
Lay pork chops on top
Cook on low for 8-10 hours
I served the dish over brown rice
HAPPY SUMMER!
♥ The Westward Wives
Hawaiian Pork Chops (in the crockpot)
Ingredients:
1 package of pork chops
1 can (20 oz) pineapple tidbits
1 Tablespoon soy sauce (I used light)
1/4 cup brown sugar
1/2 teaspoon red pepper flakes (I would use half if I make this again)
Directions:
Pour can of pineapple at the bottom of the crockpot
Mix in brown sugar, soy sauce, and red pepper flakes
Lay pork chops on top
Cook on low for 8-10 hours
I served the dish over brown rice
HAPPY SUMMER!
♥ The Westward Wives
Monday, May 13, 2013
Saved the best cupcake for last
Over the weekend, for Callie's brother's graduation we the Westward Wives, made 124 cupcakes. First was the chocolate ones (the best batter of all), next was the lemon (so refreshing), third was the carmel cupcakes (yum), and finally is the Poppyseed Cupcakes with Raspberry Filling. These cupcakes were the first ones eaten and the ones most talked about.
Tom's party was a success, went off with out problems, there was barely any rain, and every single cupcakes was eaten. (which for us was a good thing because we are a little cupcaked out and left overs sounded daunting)
Poppyseed Cupcakes with Raspberry Filling:
Ingredients:
1 package white cake mix
11/4 cups Champagne or other sparkling wine, at room temperature
1/3 cup vegetable oil
3 egg whites
1 teaspoon poppy seeds
1 jar of raspberry jam
4 tablespoons milk or water
Directions:
Preheat oven to 350 degrees F
Line cupcake tin with 24 liners
In a large mixing bowl, combine cake mix, champagne, vegetable oil, and egg whites.
Beat with an electric mixer on medium speed for 2 minutes
Add poppy seeds
Beat an addition 1 to 2 minutes or until completely blended
Divide batter into cups and bake for 17 -22 minutes or until knife inserted in center comes out clean
Once cooled, take cupcake plunger insert in middle, plunge out small section
Fill hole with raspberry jam
Cover hole back up with cupcake
Frost cupcake (we used cream cheese frosting)
These will be the hit of your party!
♥ The Westward Wives
Tom's party was a success, went off with out problems, there was barely any rain, and every single cupcakes was eaten. (which for us was a good thing because we are a little cupcaked out and left overs sounded daunting)
Poppyseed Cupcakes with Raspberry Filling:
Ingredients:
1 package white cake mix
11/4 cups Champagne or other sparkling wine, at room temperature
1/3 cup vegetable oil
3 egg whites
1 teaspoon poppy seeds
1 jar of raspberry jam
4 tablespoons milk or water
Directions:
Preheat oven to 350 degrees F
Line cupcake tin with 24 liners
In a large mixing bowl, combine cake mix, champagne, vegetable oil, and egg whites.
Beat with an electric mixer on medium speed for 2 minutes
Add poppy seeds
Beat an addition 1 to 2 minutes or until completely blended
Divide batter into cups and bake for 17 -22 minutes or until knife inserted in center comes out clean
Once cooled, take cupcake plunger insert in middle, plunge out small section
Fill hole with raspberry jam
Cover hole back up with cupcake
Frost cupcake (we used cream cheese frosting)
These will be the hit of your party!
♥ The Westward Wives
Golden Carmel Cupcakes
Ah this recipe is a fun one to mix up the normal "chocolate, vanilla, etc" type of cupcakes. This recipe comes from the ever so lovely Sandra Lee.
Golden Carmel Cupcakes
Ingredients:
1 box golden butter cake mix (we used Duncan Hines)
1 stick unsalted butter, room temp.
2/3 cup milk
3 eggs
1/2 (13.4 oz) can dulce de leche
Frosting:
2 cups heavy cream, cold
1 1/2 (13.4 oz) can dulce de leche
Directions:
Preheat oven to 350 degrees F. Line cupcake pans
In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.
Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely.
Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve.
Recipe at: http://www.foodnetwork.com/recipes/sandra-lee/golden-caramel-cupcakes-
recipe/index.html?oc=linkback
So delicious!
♥ The Westward Wives
Golden Carmel Cupcakes
Ingredients:
1 box golden butter cake mix (we used Duncan Hines)
1 stick unsalted butter, room temp.
2/3 cup milk
3 eggs
1/2 (13.4 oz) can dulce de leche
Frosting:
2 cups heavy cream, cold
1 1/2 (13.4 oz) can dulce de leche
Directions:
Preheat oven to 350 degrees F. Line cupcake pans
In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.
Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely.
Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve.
Recipe at: http://www.foodnetwork.com/recipes/sandra-lee/golden-caramel-cupcakes-
recipe/index.html?oc=linkback
So delicious!
♥ The Westward Wives
Friday, May 10, 2013
Lemon Cupcakes
Second batch offers a refreshing change to dessert and is perfect for the party tomorrow, and any other time in summer!
Lemon Cupcakes:
Ingredients:
1 box white cake mix
4 egg whites
1/4 cup oil
3/4 cup buttermilk
1/4 cup lemon juice, freshly squeezed **
3/4 cup sour cream
1 teaspoon vanilla extract
zest of 3 lemons
Glaze:
3 Tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest
1-2 cups powdered sugar
** tastes significantly better freshly squeezed
Directions:
1. preheat oven to 350 degrees, line pan with cupcake lines
2. sift cake mix into a small bowl to remove any lump (my first attempt at sifting)
3. In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla, and lemon zest together
4. Combine cake mix and wet ingredients, stir well
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until inserted knife comes clean
6. Lemon Glaze: in a bowl, combine all ingredients using a whisk. Add powdered sugar until your glaze is smooth
7. Use a toothpick to punch small holes into the top of each cupcake so the glaze can sink into the cake
8. Spoon glaze over the nearly cooled cupcakes, and allow time for the glaze to set.
9. Add the cream cheese frosting (in other post) on cooled cupcakes
10. Enjoy!
♥ The Westward Wives
Lemon Cupcakes:
Ingredients:
1 box white cake mix
4 egg whites
1/4 cup oil
3/4 cup buttermilk
1/4 cup lemon juice, freshly squeezed **
3/4 cup sour cream
1 teaspoon vanilla extract
zest of 3 lemons
Glaze:
3 Tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest
1-2 cups powdered sugar
** tastes significantly better freshly squeezed
Directions:
1. preheat oven to 350 degrees, line pan with cupcake lines
2. sift cake mix into a small bowl to remove any lump (my first attempt at sifting)
3. In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla, and lemon zest together
4. Combine cake mix and wet ingredients, stir well
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until inserted knife comes clean
6. Lemon Glaze: in a bowl, combine all ingredients using a whisk. Add powdered sugar until your glaze is smooth
7. Use a toothpick to punch small holes into the top of each cupcake so the glaze can sink into the cake
8. Spoon glaze over the nearly cooled cupcakes, and allow time for the glaze to set.
9. Add the cream cheese frosting (in other post) on cooled cupcakes
10. Enjoy!
♥ The Westward Wives
Best Chocolate Cupcake Ever
So Tom (Callie's older brother) is graduating next Friday from CSU and Callie and I have been given the task to make cupcakes for the party. We are making 4 different kinds but the first type of cupcake we made are the chocolate ones, so this is for you chocolate lovers.
Best Chocolate Cupcakes
Ingredients:
1 box devils food cake mix
1 small package Jello instant pudding mix (chocolate)
1 cup sour cream
1 cup vegetable oil
4 eggs beaten
1/2 cup milk
1 teaspoon vanilla
Preheat the oven for 350 degrees Fahrenheit
Mix everything together
Cook as directed on box (which was 19-23 min for our box)
*We are using cream cheese frosting to frost them. Recipe to follow later
First round done off to do 3 more
♥ The Westward Wives
Crockpot Beef Stroganoff
So in Colorado it has officially stopped snowing for the season, but the last couple of days it has been raining; and in Colorado the rain is cold!
Also since the school year is almost done (today is our last day of classes, yay!), we are trying to eat all of our food without having to go to the grocery store, it's a fun game let us tell you.
So we thought we should bring out an old recipe and make it our own way with the ingredients left in the fridge/freezer. We present to you.....
Crockpot Beef Stroganoff
Ingredients:
2 packages of cubed beef steaks (4 total steaks) <---- super cheap by the way!
2 cans of cream of mushroom
2 cans (5 oz) of mushrooms
4 Tablespoons of ketchup
2 Tablespoons of worcestershire sauce
Directions:
Place steaks at the bottom of the crockpot
Mix rest of ingredients in a separate bowl
Pour mixture over steaks
Cook on low for 8 hours
Serve over rice
Also since the school year is almost done (today is our last day of classes, yay!), we are trying to eat all of our food without having to go to the grocery store, it's a fun game let us tell you.
So we thought we should bring out an old recipe and make it our own way with the ingredients left in the fridge/freezer. We present to you.....
Crockpot Beef Stroganoff
Ingredients:
2 packages of cubed beef steaks (4 total steaks) <---- super cheap by the way!
2 cans of cream of mushroom
2 cans (5 oz) of mushrooms
4 Tablespoons of ketchup
2 Tablespoons of worcestershire sauce
Directions:
Place steaks at the bottom of the crockpot
Mix rest of ingredients in a separate bowl
Pour mixture over steaks
Cook on low for 8 hours
Serve over rice
♥ The Westward Wives
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