Do you supersize your thunder thighs at the drive up?

Leaving everyone a Happy Sunday Morning drink....

Spiked Mocha Egg Cream
Recipe from the Food Network – Sandra Lee
On air 4/29/07 at 11 am
Show is Semi-homemade cooking with Sandra Lee

2 tablespoons chocolate syrup (recommended: Hershey's)
1 shot coffee liqueur (recommended: Starbucks)
3/4 cup cold milk
3/4 cup cold seltzer water
In a 12-ounce glass, stir together chocolate syrup, coffee liqueur, and milk. Top with seltzer and stir. Serve immediately with straw.

done_got_old said:

Why? It wasn't as if he was passing up some hot sex to do it.

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wanna bet..2 waifs went into meltdown and now act like retired teachers.....

koalabear said:

wanna bet..2 waifs went into meltdown and now act like retired teachers.....

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<snickers> only 2?

starrynightin64 said:

<snickers> only 2?

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only half of one shift was disrupted.....

koalabear said:

only half of one shift was disrupted.....

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just half?
the other half was.... ummm...... cooking?

starrynightin64 said:

just half?
the other half was.... ummm...... cooking?

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warming up the ovens.......

horizontal indexing seems to be easier to read..if you disagree....tough mule muffins......

koalabear said:

tough mule muffins......

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you make those TOO?

starrynightin64 said:

you make those TOO?

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only at your place........

koalabear said:

only at your place........

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THAT is what those were?
we thought they were Hockey Pucks so we gave them to the Lightning for practice

Hello fellow recipe fans, how are we all today?

Koalabear, I have something for you, a -----

Free_Spirit said:

Hello fellow recipe fans, how are we all today?

Koalabear, I have something for you, a -----

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will his heart hold up for that???

Free_Spirit said:

Hello fellow recipe fans, how are we all today?

Koalabear, I have something for you, a -----

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And for you...*unzippppp*....

Cheery Cranberry Chocolate Chip Bread
Ingredients:

* 1 cup Semi-Sweet Chocolate Chips
* 1 cup fresh or frozen cranberries, coarsely chopped
* 1/2 cup pecan pieces
* 2 teaspoons freshly grated orange peel
* 2 cups all-purpose flour
* 1 cup sugar
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 tablespoons shortening
* 3/4 cup orange juice
* 1 egg, slightly beaten
* COCOA DRIZZLE GLAZE(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour three 5-3/4x3-1/4x2-inch miniature loaf pans.

2. Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.

3. Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.

4. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely. Drizzle COCOA DRIZZLE GLAZE over top. 3 loaves.


COCOA DRIZZLE GLAZE

1 tablespoon butter
1 tablespoon Cocoa
Cocoa
1 tablespoon water
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

1. Microwave butter in small microwave-safe bowl at HIGH (100%) 20 to 30 seconds until melted. Stir in cocoa and water. Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil.

2. Gradually add powdered sugar and vanilla, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency. About 1/4 cup glaze.

Cinnamon Chip Applesauce Coffeecake
Ingredients:

* 1 cup (2 sticks) butter or margarine, softened
* 1 cup sugar
* 2 eggs
* 1/2 teaspoon vanilla extract
* 3/4 cup applesauce
* 2-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-2/3 cups (10-oz. pkg.) Cinnamon Chips
* 1 cup chopped pecans(optional)
* EASY GLAZE (recipe follows) or powdered sugar

Directions:
1. Heat oven to 350°F. Lightly grease 13x9x2-inch baking pan.

2. Beat butter and sugar in large bowl on medium speed of mixer until well blended. Beat in eggs and vanilla. Mix in applesauce. Combine flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in cinnamon chips and pecans, if desired. Spread into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Drizzle with glaze or sprinkle with powdered sugar. 12 to 15 servings.

EASY GLAZE: Stir together 3/4 cup powdered sugar and 1 to 2 tablespoons warm water.

White Chip And Macadamia Nut Coffeecake
Ingredients:

* CRUMB TOPPING(recipe follows)
* 6 tablespoons butter or margarine, softened
* 3/4 cup granulated sugar
* 3/4 cup packed light brown sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon ground cinnamon
* 1-1/4 cups milk
* 1 egg
* 1 teaspoon vanilla extract
* WHITE DRIZZLE(recipe follows)

Directions:
1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan. Prepare CRUMB TOPPING; set aside.

2. Beat butter, granulated sugar and brown sugar until well blended. Stir together flour, baking powder and cinnamon; beat into butter mixture. Gradually add milk, egg and vanilla, beating until thoroughly blended. Pour 1/2 batter into prepared pan; top with 1/2 CRUMB TOPPING. Gently spread remaining batter over topping. Sprinkle remaining topping over batter.

3. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely.

4. Prepare WHITE DRIZZLE; drizzle over cake. 12 to 16 servings.


CRUMB TOPPING: Combine 2/3 cup packed light brown sugar, 1/2 cup all-purpose flour, 6 tablespoons firm butter or margarine and 1-1/3 cups (8-oz. pkg.) White Chocolate Chips and Macadamia Pieces in medium bowl. Mix until crumbly.

WHITE DRIZZLE: Beat together 3/4 cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon softened butter and 1/4 teaspoon vanilla extract. If necessary, add additional milk 1/2 teaspoon at a time until of desired consistency.

Carrot Cake
Ingredients:

* 1-1/2 cups all-purpose flour
* 3/4 cup granulated sugar
* 1/2 cup packed light brown sugar
* 1-1/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 3 eggs
* 3/4 cup vegetable oil
* 1-1/2 teaspoons vanilla extract
* 2 cups shredded carrot
* 1-2/3 cups (10-oz. pkg.) Peanut Butter Chips
or 2 cups (12-oz. Semi-Sweet Chocolate Chips
* 1/2 cup chopped walnuts
* CREAM CHEESE FROSTING(recipe follows)
* Additional chopped walnuts(optional)

Directions:
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

2. Stir together flour, granulated sugar, brown sugar, baking soda, cinnamon and salt in large bowl. Stir together eggs, oil and vanilla in small bowl; stir into dry ingredients, blending well. Stir in carrot, peanut butter chips and 1/2 cup walnuts. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with CREAM CHEESE FROSTING. Garnish with walnuts, if desired. 12 to 15 servings.


CREAM CHEESE FROSTING: Beat 1 package (3 oz.) softened cream cheese and 1/4 cup (1/2 stick) softened butter or margarine in small bowl until well blended. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating to spreading consistency.


VARIATION: Substitute 1 cup raisins for the chopped walnuts.

koalabear said:

Carrot Cake
Ingredients:

* 1-1/2 cups all-purpose flour
* 3/4 cup granulated sugar
* 1/2 cup packed light brown sugar
* 1-1/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 3 eggs
* 3/4 cup vegetable oil
* 1-1/2 teaspoons vanilla extract
* 2 cups shredded carrot
* 1-2/3 cups (10-oz. pkg.) Peanut Butter Chips
or 2 cups (12-oz. Semi-Sweet Chocolate Chips
* 1/2 cup chopped walnuts
* CREAM CHEESE FROSTING(recipe follows)
* Additional chopped walnuts(optional)

Directions:
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

2. Stir together flour, granulated sugar, brown sugar, baking soda, cinnamon and salt in large bowl. Stir together eggs, oil and vanilla in small bowl; stir into dry ingredients, blending well. Stir in carrot, peanut butter chips and 1/2 cup walnuts. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with CREAM CHEESE FROSTING. Garnish with walnuts, if desired. 12 to 15 servings.


CREAM CHEESE FROSTING: Beat 1 package (3 oz.) softened cream cheese and 1/4 cup (1/2 stick) softened butter or margarine in small bowl until well blended. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating to spreading consistency.


VARIATION: Substitute 1 cup raisins for the chopped walnuts.

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My grandmother made the best carrot cake in the world. She didn't put chocolate chips in hers......

done_got_old said:

My grandmother made the best carrot cake in the world. She didn't put chocolate chips in hers......

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diabetic huh......peanut butter chips work fine too.....

Sour Cream Chocolate Cake
Ingredients:

* 1-3/4 cups all-purpose flour
* 1-3/4 cups sugar
* 3/4 cup cocoa
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2/3 cup butter or margarine, softened
* 1 container (16 oz.) dairy sour cream
* 2 eggs
* 1 teaspoon vanilla extract
* FUDGE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.


FUDGE FROSTING

3 tablespoons butter or margarine
1/3 cup cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

omg... why do I suddenly feel like I need cake?

Cocoa Oatmeal Cake
Ingredients:

* 1-1/3 cups boiling water
* 1 cup quick-cooking rolled oats
* 1/2 cup (1 stick) butter or margarine, softened
* 1 cup granulated sugar
* 1 cup packed light brown sugar
* 2 eggs
* 1-1/2 cups all-purpose flour
* 1/2 cup cocoa
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon ground cinnamon
* 1 cup finely chopped, peeled apple
* 1 cup chopped nuts
* VANILLA GLAZE(recipe follows)

Directions:
1. Pour boiling water over oats in medium bowl; let stand 15 minutes. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

2. Beat butter, granulated sugar, brown sugar and eggs in large bowl until fluffy; stir in oat mixture. Stir together flour, cocoa, baking powder, baking soda and cinnamon; add to butter mixture, mixing well. Stir in apple and nuts. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Drizzle VANILLA GLAZE over top in decorative design. 12 to 15 servings.


VANILLA GLAZE
Combine 1 cup powdered sugar, 1 tablespoon softened butter or margarine, 1 to 2 tablespoons hot water and 1/2 teaspoon vanilla extract in small bowl; beat with spoon or whisk until smooth and of desired consistency.

German Chocolate Cake
Ingredients:

* 1/4 cup cocoa
* 1/2 cup boiling water
* 1 cup plus 3 tablespoons butter or margarine, softened
* 2-1/4 cups sugar
* 1 teaspoon vanilla extract
* 4 eggs
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk
* COCONUT PECAN FROSTING(recipe follows)
* Pecan halves(optional)

Directions:
1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.

2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.

3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread between layers and over top. 10 to 12 servings.


COCONUT PECAN FROSTING
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter or margarine
1 teaspoon vanilla extract
1-1/3 cups Sweetened Coconut Flakes
1 cup chopped pecans

Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2-2/3 cups frosting.

koalabear said:

If your Herbs have been in our cabinet forever toss em, they are only good for 6 months.

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Geez! You mean that they last THAT long? We use them daily, so I buy them all the time. I also have a fantastic herb garden that does me well throughout almost the entire year. (except for my basil) I have Lemon Balm, Flat leaf parsley, curly leaf parsley, thyme, sage, garlic chives, regular chives, tarragon, oregano, rosemary, chamomile, dill, mint, and lavender. I also dry all of my left over basil before the first frost, so I have that for a long time into the winter. Since I use no chemicals in my garden, I know that they are good.

Red Velvet Cake
Ingredients:

* 1/2 cup (1 stick) butter or margarine, softened
* 1-1/2 cups sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 2 tablespoons (one 1-oz. bottle) red food color
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1-1/2 teaspoons baking soda
* 1 tablespoon white vinegar
* 1 can (16-oz. can) ready-to-spread vanilla frosting or make your favorite


Directions:
1. Heat oven to 350°F. Grease and flour 13x9-inch baking pan.**

2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost; garnish with chocolate chips, if desired. About 15 servings.

VARIATION: For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.

**Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350 F. for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired