I usually have no interest in kitchen gadgets. I prefer to use what I already own, but when I spotted this little beauty at my local thrift store (new in the box for $2.00) I could not resist.
My first task was to see if it could handle my Pokey Brownies. As you can witness by the picture, they look lovely. I do have to admit that it was quite a pain to get them looking that way.
First of all, the pan is very very small. I had to cut my recipe in half. Secondly, the brownies are baked with the divider pan emerged into the batter. I had to very carefully pull out the divider to frost the brownies and put it back in to get the perfect cut. Annoying. And the third thing that bothered me was cleaning the pan. haha
I can certainly see the draw to this pan, but for me it would have been a waste of my money if I had payed full price. But then again, when do I ever pay full price?
Wednesday, April 21, 2010
Sunday, December 27, 2009
Tuesday, December 8, 2009
8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Instead of using waxed paper, you can spray the cookie sheet with cooking spray or line with nonstick foil.
1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
Wednesday, November 18, 2009
2 Packages of Jimmy Deans sausage (I use 1 hot and 1 maple)
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup bisquick
1 tsp. garlic powder
Mix ingredients together and form into balls. Bake at 350 degrees until golden brown. About 15-20 min.
Add 8 oz of grated cheddar cheese to make an appetizer. Yumm-E!
Chili rellenos eggs~ from www.pioneerwoman.com
* 8 whole Roasted, Peeled, And Seeded Green Chiles
* 1-½ cup Monterey Jack Cheese, Grated
* 5 whole Large Eggs
* 2 cups Whole Milk
* Salt And Black Pepper To Taste
* ½ teaspoons Paprika
* ¼ teaspoons Cayenne Pepper
Preheat oven to 325 degrees.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.
Cut into squares and serve with warm corn tortillas!
Tuesday, November 17, 2009
Thursday, November 12, 2009
2 sticks of BUTTER, melted (that is right people! Only use butter and melt it.I promise it is okay.)
1 cup sugar
1 cup brown sugar
2 tsp. real vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 bag of Hershey's semi-sweet chocolate chips (I prefer Hershey to any other chocolate now)
1)Beat butter and sugars until nice and smooth.
2)Add the eggs and vanilla and beat again.
3)Add flour, salt, baking soda and powder. Mix until just combined.
4)Pour in the chips and mix again.
5)Scoop out unto an ungreased cookie sheet.
6)Bake in a preheated oven(350 degrees) for 10 minutes or until slightly golden.
Cookies can be tricky to make. The dough has to be just the right consistency. If it seems too thick add a bit of milk. If it is too thin, add a bit of flour. I like to chill most of my cookie dough before baking. The cookie just turns out so much better and seems to cook more evenly.
By melting the butter, the sugar dissolves and makes a smoother dough. Since the butter is warm I do not worry about bringing my eggs to room temperature.