Recipe Review: Copykat Boston Market Cornbread

 Posted by at 8:02 pm  Recipes  5 Responses »
Jun 112012
 

I got this recipe off of Copykat.com recipe several years ago and it tastes just like the restaurant’s.  My boys fight over these! The only problem I have is finding jiffy yellow cake mix so when I find it I stock up!

Family Yumminess Rating: 5 of 5 stars
RA Ease of Prep Rating: 5 of 5 stars

Ingredients
1 box (8.5 oz) jiffy corn muffin mix
1 box (9 oz) jiffy yellow cake mix
2 tbsp sugar
2 eggs
1/3 cup milk
1/2 cup cold water

Preparation

Preheat oven to 350 degrees.  Mix together all ingredients and pour into prepared pan.  I put batter in the regular sized muffin pans about 2/3 full. Bake at 350 degrees for about 20 minutes or until toothpick inserted in middle comes out clean. Makes about 18 to 20 muffins. 

My Notes: Since I have a non-stick mini muffin pan, I reduced the heat to 325 degrees and cooked them for about 8-12 minutes. Dark, nonstick pans should be cooked at lower 325 degree heat. The batter made 24 mini muffins plus 11 regular sized muffins. Enjoy!

Recipe: Chocolate Chocolate Chip Bundt Cake

 Posted by at 10:33 pm  Recipes  No Responses »
May 312012
 

I got this recipe from a former colleague of mine.  This is a really simple recipe for a very delicious, moist bundt cake.  It tastes great at room temperature but even better warm!  The hardest part for me is getting the cake out of the pan in one piece, so grease the pan well and I suggest letting it cool completely on a cooling rack before trying to get the cake out of the pan.

Family Yumminess Rating: 5 of 5 stars
RA Ease of Prep Rating: 5 of 5 stars (very simple to make, mix and bake)
1 yellow cake mix
1 small chocolate pudding mix
8 oz sour cream (I use reduced-fat)
4 eggs
3/4 cup vegetable oil
3/4 cup water
1 bag of chocolate chips

Grease a bundt pan and preheat oven to 350 degrees.  Mix all ingredients in large bowl and pour into pan. Bake for 50-60 minutes. 

Voila! It doesn’t get much easier than that for chocolate cake! Enjoy!

Recipe Review: Emeril’s Giant Chocolate Chip Cookie Cake

 Posted by at 7:28 pm  Recipes, Uncategorized  2 Responses »
May 152012
 

Superhubby and Einstein prefer cookies to traditional birthday cake so several years ago I hunted down this recipe for a chocolate chip cookie cake on Food Network. Superhubby, the self-proclaimed chocolate chip cookie connoisseur, loved this cookie. It’s become one of my go to party foods and it usually gets rave reviews.

Family Yumminess Rating: 5 of 5 stars (and if I could give it more than 5 I would!)
RAEase of Prep Rating: 4 of 5 stars (pretty easy to make)
I find it difficult to stir the thick, raw batter at the end. However, it is much easier to spread the batter into one big cookie than scooping out and baking individual cookies.

Given Einstein now has braces I put an extra cup of chocolate chips in this version to replace the nuts and as you can tell by my primitive decoration it’s for a housewarming/open house I co-hosted for a friend. It must have been good…all we are usually left with are crumbs…..

Enjoy!

Ingredients
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tbsp all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pure vanilla extract
1 1/2 cups bittersweet chocolate chips (I use Ghirardelli semi-sweet)
3/4 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup chopped toasted walnuts

Garnish
Confectioners’ sugar
Sweetened cocoa
Icing

Directions
Preheat the oven to 375 degrees. Line a 14 inch, light-colored, round metal pizza pan with greased parchment paper.

In a large bowl, cream butter and sugars together. Add one egg at a time, beating well after each addition.

In another medium bowl, combine flour, baking soda and salt and mix with a whisk. Add to the butter mixture slowly, mixing to incorporate, then add vanilla. Fold in all the chocolate chips and nuts. Spread across the bottom of the prepared pan to about an inch away from the edge.

Bake for 20 to 25 minutes until golden brown, middle is slightly soft and toothpick inserted in middle comes out clean. Cool in the pan for 10 minutes and then move to a wire rack to cool completely.

Decorate
Sift confectioners sugar and cocoa over top or decorate with frosting when completely cool.