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Tag Archives: easy

One-Bowl Chocolate Cake

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This is a very simple chocolate cake but I daresay it might be even better then my previous favorite. It is incredibly moist and so tender, with the perfect amount of chocolate flavor. It is a perfect cake to whip up when you don’t have time for a fussy recipe, and who needs fussy when simplicity brings such deliciousness? I hope you try it.

One-Bowl Chocolate Cake

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2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup canola oil
1 cup buttermilk
1 cup hot water
Frosting of your choice
Colored sprinkles, optional

Preheat oven to 350°. Grease a 13×9-in. baking pan, or spray with cooking oil. In a large bowl, whisk the first six ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined.

Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.

Chocolate Buttercream Frosting: In a large bowl, beat 1/2 cup softened butter until creamy. Beat in 2 cups confectioners’ sugar, 1/4 cup baking cocoa, 1-1/2 teaspoons vanilla extract and 3-4 tablespoons 2% milk (I used heavy cream) to achieve desired consistency.

*Veronica’s notes: I sifted my dry ingredients since my cocoa powder was really lumpy. If you find yourself in the same boat, with big clumps of cocoa powder in the dry ingredients that won’t mix out, I would suggest sifting so you don’t have any clumps.

Recipe source: Taste of Home

Tomorrow I have something exciting to show you guys, be sure to check back!

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Zucchini-Beef Enchiladas

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Enchiladas are one of my favorite foods, but they are a bit filling and heavy for summer fare.  I had a few zucchini to use up, and decided to try adding one to enchiladas.  Worked great, added some low-calorie nutrition & a little extra texture without detracting from the yummy flavor.  These were a hit, and we all liked them so much, I know I will never make my Mom’s Beef and Cheese Enchiladas without zucchini added in again.  And pssst: you can totally “bake” these in the microwave – doesn’t take long, just until the cheese is melted.

Zucchini-Beef Enchiladas

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1 tablespoon olive oil
1 medium zucchini, quartered & chopped
1 lb lean ground beef
2 1/2 tablespoons homemade taco seasoning (or 1 packet store-bought)
2 tablespoons water
15 corn tortillas
1 (8 oz) package cheddar cheese, finely shredded
1 (19 oz) can red enchilada sauce

Preheat oven to 350F. Spray a 9×13 dish with cooking spray and set aside.

Heat skillet over medium-high heat and add olive oil, swirling to coat bottom of pan.  Add the zucchini and cook about ten minutes, stirring often, or until soft.  Remove to a plate, then add the ground beef and cook until browned.  Drain and add taco seasoning, water, and the cooked zucchini.  Stir well and cook a few minutes longer. Remove from heat.

Wrap four tortillas in a damp paper towel and microwave for 30 seconds. Set aside a cup of the cheese to use for the top. Take tortillas one at a time, keeping the others wrapped, and put a little cheese in a line down the middle, then some of the beef mixture, about 2-3 tablespoons. Roll up tight and place in prepared dish. Repeat, warming additional tortillas as necessary, until all the filling is used. Pour enchilada sauce over the top, then sprinkle the remaining cheese over. Cover with foil and bake about 30 minutes, or until cheese is melted.

Veronica’s note: I know it’s so much easier to buy pre-shredded cheese, but you just will never get the same glorious melt that you get with cheese you’ve shredded yourself. It’s worth the few minutes and extra clean up. Also, if you’d like to “bake” these in the microwave, it’s best to divide the recipe between two smaller microwave-safe dishes. Keep an eye on it and just let it go until the cheese is melted – should take five minutes or less. I prefer to do a few at a time on a plate.

Low Country Boil {Northern Stovetop Version}

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I got this recipe from my friend, Suzie, who ironically lives up North, so I don’t know how authentic this is to the “low country” but it’s really good!  I actually ate this whole recipe by myself over the course of several days while pregnant because Den hates shrimp. Usually I avoid shrimp dishes because I don’t like to prepare myself a separate dish, but this is so worth the minimal effort.  So flavorful! The second best part is, this is an indoor version you can make on your stovetop any time of year.

Low Country Boil

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4 cups red potatoes, quartered
4 ears corn on the cob, cut in half
1 (14-16 oz) package polish sausage or kielbasa, cut into bite-size pieces
2 lbs. of uncooked large shrimp

For the stock:

12 cups water
1 package Zatarain’s crab boil
1/4 cup Old Bay Seasoning
1 lemon, quartered
1 large onion, quartered
9 whole cloves of garlic (or to taste)
3 tablespoons kosher salt (or 1 1/2 tablespoons table salt)

Add all stock ingredients to a large stock pot or Dutch oven and bring to a boil. Once boiling, add potatoes and corn and boil for 15 minutes. Add kielbasa or polish sausage and cook for 5 more minutes. Turn down heat to medium and add the uncooked shrimp. Cook for 3-5 minutes, until shrimp turns orange, and drain into a serving dish. Serve with butter and old bay seasoning mixed together and/or cocktail sauce. Enjoy and have plenty of napkins ready!

Veronica’s note: you can use frozen “mini” corn on the cob, and add along with the shrimp at the end.

TILT: My two favorite cake piping tips

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Welcome to another edition of Things I Like Thursday (TILT)! Today begins a series containing the many things I love to use to make cake & cupcake decorating quick and easy.

I’m going to start with just TWO piping tips, because I use them for nearly every cake, and/or cupcake I make. They are very inexpensive, and worth the small investment. Each of these have had about twenty five years of use between my Mother and I, and have stood the test of time. I would not be nearly so fond of making cakes and cupcakes if it weren’t for these tips.

The first is Wilton’s “Icer Tip” #789. I used it to frost both wedding cakes above, and nearly every other cake I’ve ever made. It’s wide and flat and you use it to pipe frosting in an even layer in stripes all over your cake.  This means you don’t have to crumb coat it, it means that once you stripe your cake, all you have to do is smooth the lines.  (Don’t forget my water bottle trick for a perfectly smooth finish on your frosted cake!)  You can see me in action using my trusty icing tip in the video below.

The second is just as invaluable to me, as I now go the easier route of cake-making, doing cupcakes instead.  All it takes is 1-2 seconds per cupcake to pipe on a pretty swirl and voilà! You’re done. It’s probably the fastest thing you’ll ever do with this nice a result.

white cupcakes 6-27-11

I use Wilton’s Tip 2110 (1M) for nearly all my cupcakes, as I just prefer the size of swirl it makes, and I also use it to decorate my most popular cake on this site, the Cookies ‘n Cream Cake, along with CW’s Strawberry Shortcake, and many pies, like Key Lime Pie, and yesterday’s Strawberry Cream Cheese Pie. Pretty much anything requiring a swirl of whipped cream, this is the tip I use.  I have a video tutorial on how to use it to frost cupcakes here if you want to see this tip in action.

I hope this TILT was helpful, and that you haven’t been overwhelmed with the sheer amount of links I was able to provide in just one post. Ha! Catch you next week with another cake-y edition of Things I Like Thursday.

Some links are affiliate. All opinions are my own, I wouldn’t recommend something I didn’t stand behind 100%.

Simple Strawberry Jam {No Pectin}

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Strawberries were $1.25/lb a couple weeks ago, so I got more than I usually would to make some jam.  Ever since I made raspberry jam and realized how good homemade is, I don’t tolerate store bought very well.  Bonne Maman is the only thing I’ve found that even comes close, and why pay $4 for a jar of delicious jam when you can make your own for less than $1 a jar?

So I made a simple jam, and it’s just amazing how boiling few ingredients can make something so delicious.  It is the concentrated flavor of perfect, sweetened & ripe strawberries, and pretty much makes everything you put it on taste like heaven.

The second best part is it’s so easy to make! The butter in it keeps it from foaming, so you don’t need to skim it, and you don’t have to boil the jars after filling them.  Perfect for a lazy (or first time) canner like me.

Simple Strawberry Jam

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2 lbs strawberries, stemmed & hulled
2 cups sugar
1/4 cup lemon juice
1 tablespoon butter

Combine all ingredients in a large saucepan and heat over medium-high heat while mashing with a potato masher. Mash it as smooth or chunky as you like, and continue to stir the mixture while boiling it. Boil until the jam reaches 220 degrees, or until it gels up when you put a spoonful on a frozen plate and stick it in the freezer for a minute. You’ll know it’s getting there when it turns from watery to starting to get thick and coating your spoon. Using a funnel (this is my favorite for canning), pour into sterilized jars, then screw on the lids and allow to sit until sealed. Jars may be stored in refrigerator for up to a month. For instructions on how to can the jam to keep it at room temperature for up to a year, click the recipe link below.

Recipe source: adapted from Sweet & Savory by Shinee

Oh, and if you’re interested, the bread I used for my photos is non-alcoholic honey beer bread. Made the Buttery Soft Beer Bread with a bottle of non-alcoholic beer (Beck’s) and used local raw honey in place of sugar. So good!

Quick Coconut Oil & Kahlua Brownies

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In looking over all the food photos I have in my “future blog” folder, I’m noticing a trend. Everything is baked in the oven! In the past, I’ve tried to save most of my baked recipes to share in cooler weather, but I just bake so much in summer, that’s really all I’ve got for you. Even the main dishes I’ve been making have come from the oven.  Am I the only one? Maybe I’ve got some Australian readers eager for baked treats & casseroles? haha!

So these are a box mix recipe which I know, is probably a food crime combining wonderful virgin coconut oil in conjunction with a box mix, but it’s really good! If you’re wanting a good from-scratch coconut oil brownie you might be able to just sub coconut oil in my favorite Fudge Brownies recipe.  But if you’re in a hurry, this one will do you.

My usual trick to make box mix brownies taste homemade is to sub melted butter for the oil, but I was out, so I used coconut oil. The slight coconut oil flavor mixed with the Kahlua (I used my homemade stuff) is pretty out of this world. Using the coconut oil changes the finish on the top and although it’s got that flaky crispy layer, it’s dull, not shiny. I also noticed they were harder to remove from the pan, but nice and fudgy and the flavor is much better than just following the instructions on the back. Enjoy!

Quick Coconut Oil & Kahlua Brownies

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1 fudge brownie mix
2/3 cup virgin coconut oil, melted
2 eggs, room temperature
1/4 cup Kahlua, room temperature

Mix all ingredients and bake according to package directions.

Veronica’s note: You want the ingredients at room temperature to keep the coconut oil from hardening during the mixing. If it hardens, it will not mix evenly. Also, if your box calls for 1/2 cup oil, use 1/2 cup coconut oil, not 2/3 cup. Mine turned out pretty thin in a 9×13 pan so if you like thicker brownies, go with a smaller pan.

You can’t see in this photo, but he’s already holding a half-eaten brownie while reaching for another. These are definitely Joshua-approved. I served these to five other children and three adults besides myself, they were a hit all-around.

Potato, Onion & Spinach Hash

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This is something I threw together to use up a few things before they went bad, and ended up with a plate of magics. Weeks later, we are still eating this once or twice a week and is one of Joshua’s favorite meals.  I’ve never been very much of a potato person, but man, you can’t hardly beat crispy seasoned potatoes dipped in runny egg yolk.

Potato, Onion & Spinach Hash

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1 medium potato
2 thick slices of sweet onion
1/2 cup fresh spinach
Extra-virgin olive oil
Garlic salt & pepper to taste

Pierce the potato through the middle with a knife and microwave for 3 minutes, or until tender all the way through. Meanwhile, dice the onion. Once the potato is cooked, put a skillet on medium-high heat, and cut the potato into small cubes, removing the peel if you wish. Once the skillet is hot, add a generous swirl of olive oil to the pan, along with the potato and onion. Stir to coat with the oil, then sprinkle with garlic salt and pepper to taste. Allow to cook without stirring until golden brown on one side, then stir, trying to turn over as many of the pieces as possible. Allow to sit again until golden brown, then add the fresh spinach and cook for a few more minutes, until wilted and soft. Serve hot with eggs, or as a side dish.

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