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yummy grub skip to main skip to sidebar saturday july 27 2013 raspberry syrup posted in dessert sauce by blkris edit this is a recipe i have used for pancakes and ice cream something different than your usual chocolate or maple syrups i did not let mine cool before i used it though it is sweet but very delicious from marthastewart com 10 mins total time 1 hour 30 mins yield makes 2 1 4 cups enough for 9 cocktails ingredients 6 cups raspberries 3 4 cup sugar 1 2 cup water directions step 1 combine raspberries sugar and water in a medium saucepan over medium high heat cook stirring occasionally until raspberries break down slightly and release some of their juice about 6 minutes remove from heat let stand for 15 minutes strain mixture through a fine sieve pressing down on solids to extract as much liquid as possible refrigerate for at least 1 hour 0 comments dessert sauce blueberry buckle posted in breads breakfast dessert by blkris edit here is a yummy recipe my hubby made for us the other night he doubled it since we had friends over but it took way longer to cook than the recommended time not sure if that was because we used frozen blueberries or not but just a note to watch your time it was a good kind of coffee cake streusel type the hint of ginger was different but i was the only one that noticed it it was a good change from the usual breakfast dessert cakes found on foodnetwork com ingredients for the cake nonstick cooking spray 9 ounces cake flour approximately 2 cups 1 teaspoon baking powder 1 2 teaspoon kosher salt 1 2 teaspoon ground ginger 2 ounces unsalted butter room temperature 5 1 4 ounces sugar approximately 3 4 cup 1 large egg 1 2 cup whole milk we used coconut milk 15 ounces fresh whole blueberries approximately 3 cups for the topping 3 1 2 ounces sugar approximately 1 2 cup 1 1 2 ounces cake flour approximately 1 3 cup we used regular white non bleached flour 1 2 teaspoon freshly ground nutmeg i was out of nutmeg so used cinnamon in place of this 2 ounces unsalted butter chilled and cubed directions for the cake preheat the oven to 375 degrees f spray a 9 by 9 inch glass baking dish with nonstick spray and set aside in a medium mixing bowl whisk together the flour baking powder salt and ground ginger set aside in the bowl of a stand mixer with the paddle attachment beat together the butter and sugar on medium speed until light and fluffy approximately 1 minute add the egg and beat until well incorporated approximately 30 seconds add 1 3 of the flour mixture and beat on low speed just until incorporated and then add 1 3 of the milk and beat until incorporated repeat alternating flour and milk until everything has combined gently stir in the blueberries and pour the mixture into the prepared baking dish for the topping in a small bowl combine the sugar flour and nutmeg add the butter and work into the dry ingredients using a fork to combine continue until the mixture has a crumb like texture sprinkle the mixture on top of the cake bake on the middle rack of the oven for 35 minutes or until golden in color cool for at least 10 minutes before serving 0 comments breads breakfast dessert monday july 8 2013 grandma s homemade rolls posted in breads by blkris edit this is my grandma s recipe for homemade rolls my mom makes these every year for thanksgiving they are delicious and addicting mix together and let bubble 5 minutes or so 2 pkg yeast a little under 2 tbs 1 2 c warm water melt together but make sure it is only luke warm when mixing anything else to it 1 1 2 c milk 1 2 c shortening i used salted butter bc i never have shortening on hand add to milk shortening mixture above 1 2 c sugar 3 tsp salt if using salted butter in place of shortening decrease your salt here but about 1 4 to 1 2 tsp add 3 c flour to above mixture and mix until cool enough to add 3 beaten eggs add 1 c flour and your yeast mixture keep adding flour until you have a sticky dough do not add too much flour let raise until double with towel on top roll out dough and use a cup to cut out circles melt 1 2 stick of butter and dip the inside of the roll in the butter and fold it on top of itself so you now have a half circle on your lightly greased cookie sheet you can put all the rolls next to each other and do not have to skip space let raise with towel on top until double in size cook at 350 for 8 10 minutes and golden brown on top rub butter on top of rolls optional enjoy 0 comments breads friday february 22 2013 chocolate peanut butter pudding posted in chocolate dessert by blkris edit oh yum chocolatey goodness and adding peanut butter you can t go wrong this was really easy and quick as always my comments are in pink from cooking light magazine i think serves 6 1 3 c granulated sugar 2 tbs cornstarch 2 tbs dutch process cocoa i used hersheys 1 1 2 c 1 low fat milk i only had 2 1 2 c light cream 2 oz milk chocolate finely chopped i used hersheys milk chocolate chips 1 4 c creamy peanut butter i didn t have peanuts to add to the top or creamy pb so i used crunchy adams natural peanut butter 1 tbs chopped unsalted dry roasted peanuts combine sugar cornstarch and cocoa in a medium saucepan stir with a whisk whisk in milk and cream bring to a boil over medium high heat cook 1 minute or until thick and bubbly mine was a couple of minutes before it was thick enough remove from heat add chocolate and peanut butter stirring until smooth spoon about 1 3 c pudding into each of 6 bowls my eyes were bigger than my stomach and i thought 1 3 c was too small i was wrong serving this warm and adding a bit of whipped cream on top was really rich top each serving with 1 2 tsp peanuts i omitted this step and added a spoonful of whipped cream not cool whip but the real whipping cream blended with a little sugar and vanilla until thick i ended up eating some of this after lunch today after it sat in the fridge overnight it was very thick but for some reason it being cold made it seem not so rich delicious 0 comments chocolate dessert sunday december 30 2012 rosemary lemon chicken breast posted in chicken by blkris edit my husband found and cooked this recipe tonight it was pretty good very tart but we paired it with cooked brocolli and carrots and roasted smashed red potatoes very yummy and our kids ate it all and asked for more always a plus if the kids like it i think next time we will tone down the lemon just a little more from noreciperequired com ingredients for 2 2 boneless skinless chicken breasts lightly pounded out 5 garlic cloves minced juice from one lemon 2 sprigs rosemary water 2 tablespoons butter making the chicken add the chicken to a zip lock bag along with 3 of the minced garlic cloves 1 of the sprigs of rosemary and a couple glugs of olive oil you probably want to pound the chicken a bit to make it more a more consistent thickness so it cooks evenly allow the chicken to marinate for 2 8 hours remove the chicken from the bag and season both sides with salt and pepper heat a pan over medium high heat and coat the bottom with olive oil normally i go very high heat but in this case i want to prevent any marinade garlic that stuck to the chicken from burning lay the chicken breast down and leave them to sear on that side for 4 minutes or until golden brown don t lift the chicken up to check for at least 3 minutes flip the chicken over to sear the other side it should be cooked through in about another 3 minutes remove the chicken from the pan and set aside add the lemon juice 2 tablespoons of water and the other sprig of rosemary scrape the bottom of the pan to deglaze and reduce the juice water by about half turn off the heat and add the butter stir it in and add chicken back to the pan and toss to coat 0 comments chicken blueberry coconut pecan breakfast cookies posted in breakfast snacks by blkris edit i get bored of meal times i love my breakfast foods like pancakes eggs waffles etc but it is not always convenient for time or my waistline to eat those every day of the week here is a recipe i just cooked to try out for breakfasts this week it turned out pretty good my hubby doesn t think they are the greatest but i don t mind them i like the crunch of the pecans and the sweetness of the craisins i didn t have any dried blueberries and coconut this is one of those recipes from pinterest that i had saved for later love pinterest as always my comments are in pink adapted from kumquat blueberry coconut pecan breakfast cookies 1 1 2 cups gluten free rolled oats 1 cup unsweetened coconut flakes i only had sweetened 1 tablespoon golden flaxmeal i just threw in whole flax seeds 1 2 teaspoon salt think it could have used just a little bit more 3 4 cups coarsely chopped pecans 1 2 cup dried blueberries i used craisins 3 very ripe bananas mashed 1 4 cup coconut oil warm enough to be liquid 1 tablespoon agave nectar 1 teaspoon vanilla extract cooking spray preheat oven to 350 combine oats coconut flaxmeal salt pecans and blueberries stir in bananas oil agave nectar and vanilla until well combined press 2 tablespoons of mixture into a 2 1 2 inch round cookie cutter onto a baking sheet coated with cooking spray continue with remaining mixture bake at 350 for 25 minutes or until fragrant and golden cool on pan yield about 15 cookies 0 comments breakfast snacks sunday august 19 2012 kale chips posted in kale snacks by blkris edit we usually juice kale and put it in our smoothies we decided to plant some this year in our garden and it has turned out quite well it produces a ton without any work we have kale coming out of our ears my hubby found a recipe for kale chips they turned out pretty well actually better than i was expecting to me they have kind of a cabbage taste which i like anyway they are really easy too and only take 20 minutes the first batch we did had way too much olive oil and salt the olive oil kept it from crisping up the second batch was much better with less oil and salt and when you eat them they pretty much disintegrate in your mouth it is a weird feeling but i don t mind eating them because i am getting in some more vegetables found on food network 1 head kale washed and thoroughly dried 2 tablespoons olive oil sea salt for sprinkling directions preheat the oven to 275 degrees f remove the ribs from the kale and cut into 1 1 2 inch pieces lay on a baking sheet and toss with the olive oil and salt bake until crisp turning the leaves halfway through about 20 minutes serve as finger food 0 comments kale snacks older posts subscribe to posts atom fan club kristin griffeth photography my recent photos about me blkris i am a mom of three very busy beautiful kids and the wife of a hard working doctor i love and am trying my hand and patience at photography and baking view my complete profile followers other great food blogs what s cookin chicago the italian dish your homebased mom stephanie s kitchen food storage recipes food for thought cuisine nie get off your butt bake my kitchen cafe eat it 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