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Crockpot Chicken Dumpling soup January 18, 2013

Filed under: Food — ceb33 @ 9:08 pm

1 can cream of chicken soup
1 chicken breast (raw and unfrozen) {I cut it into 3 pieces}
1 chicken bouillon cube and 2 cups water (at least one boiling) or 1 cup chicken broth and 1 cup water
1 Tbsp parsley
1 tsp thyme
1 tsp rosemary
1/4 tsp black pepper
carrots, celery, onions, and corn
1/2 cup mashed potatoes
1/2 cup flour

I made the mashed potatoes as I would if I was going to eat them.  Combine them with the flour and mix well until its doughy.
Break the dough into pieces and drop into boiling water.  Boil dumplings for 15 mins.  Afterwards I put the dumplings in the fridge until I needed to add them to the soup.

If using bouillon dissolve cube in 2 cups of hot water.  Chop veggies (I don’t mention an amount as I feel that’s up to each individual and these veggies obviously can be changed as well).  Add everything except dumplings to slow cooker.  Cook on low for 8 hours.  Add in dumplings to soup and break up chicken pieces. Cook for an additional 45 mins – 1 hr.

Original recipe:


Chocolate gingerbread cookie sandwiches: edited December 4, 2012

Filed under: Food — ceb33 @ 4:58 pm

These cookies were very simple, the original recipe resulted in cookies that fell apart, however I added milk to the dough and this allowed them to stay together.  I brought these to school and back home over the holidays and everyone loved them.

1 roll of refrigerated gingerbread cookie dough (16.5 oz) [the only one I could find was larger so I cut it in half]
1/4 cup cocoa powder
3 Tbsp sugar
1 Tbsp milk

2 cups powdered sugar
1/4 cup butter, softened
1 tsp vanilla extract
3 tsp milk

Preheat oven to 350.
Break up gingerbread dough in a large bowl and add cocoa powder and milk.  Mix up (I think this is easiest by hand) until cocoa is well mixed in.
Roll into 1 in balls and place on cookie sheet.  Using a flat bottomed glass, dip it in sugar and flatten the cookies.  Note: don’t flatten them too well or there’s absolutely no chance of them being made into sandwiches.
Bake for 6-9 mins. (I chose 6, maybe they would be less likely to fall apart with 9 but probably also harder.)
Once baked allow to cool.

Add frosting ingredients to a separate large bowl.  Mix on medium with mixer until smooth and fluffy (to avoid powdered sugar everywhere I add 1 cup at a time and mix by hand a little before I turn on the mixer).

Once cool, add a small dollop of frosting to one cookie and place the second on top.

I think this recipe needs more to it, like a little oil when you mix in the cocoa powder since you’re adding more dry ingredients you should be adding more wet as well.  The cookies tasted good, they just fell apart before they could really be finished.

Original recipe from Betty Crocker


Mocha Pudding Cake August 11, 2012

Filed under: Food — ceb33 @ 11:09 pm

From Southern Living 2006


Mocha Pudding Cake:


1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar, divided
6 Tbsp. cocoa powder; divided
1/2 cup milk
3 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
1 cup strong brewed coffee


Mix together flour, baking powder, salt, 2/3 cup sugar, and 4 Tbsp cocoa powder in a large bowl.  Add in milk, vegetable oil and vanilla extract.  Mix together until blended.  Spread batter evenly into 8×8″ greased pan.

Mix together chocolate chips, 1/3 cup sugar, and 2 Tbsp. cocoa.  Sprinkle mix over batter.

Bring coffee to a boil in a small sauce pan.  Pour boiling coffee evenly over batter. (Do not stir.)

Bake at 350 F for 25-30 mins — until cake springs back when lightly touched.


This cake was delicious.  Very weak on the coffee flavor, but still delicious.  It comes out with some of the batter unbaked — I think this is the pudding aspect of the cake.  Plus you can eat the leftover batter because there are no eggs. 🙂


Vegan Chocolate Raspberry Cookies August 9, 2012

Filed under: Food — ceb33 @ 12:17 am

I don’t usually bake vegan food because I don’t trust it.  I always think it will be terrible.  However, a friend of mine from college recommended this recipe to me.  He liked them; his roommates liked them. Thus, I decided to try them.  They came out delicious.


The cookies were less raspberry-y than I expected.  There really was only a hint of raspberry.  They are very chocolatey and get a little crispy as you let them cool.


Vegan Chocolate Raspberry Cookies (made about 17 cookies)



1/4 c. raspberry jam
2 Tbsp. and 2 tsp.  [1/6 c.] canola oil
1/2 c. sugar
1 tsp. vanilla extract
1/4 c. and 1 Tbsp. cocoa powder
3/4 c. flour
1/8 tsp. baking soda
1/8 tsp. salt
(obviously the last two ingredients must be estimated)


Lightly grease a baking sheet.  Preheat oven to 350 F.
Mix together jam, oil, sugar, and vanilla extract in a large mixing bowl.
In a separate bowl stir together remaining ingredients (cocoa powder, flour, baking soda and salt).
Slowly add dry ingredients to jam mixture stirring as you combine.
Once ingredients are completely combined and mixed well, separate dough into small balls and flatten onto cookie sheet.
The cookies don’t spread much so you can place them close together.
Bake for 10 mins.



Original recipe:


Blueberry Muffins with Streusel Topping August 1, 2012

Filed under: Food — ceb33 @ 3:57 am

original recipe:


2 cups flour
1.5 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter (softened)
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup skim milk
2 cups blueberries (fresh)

Preheat oven to 350 F.

Whisk together flour, baking powder, and salt.

In a second, large bowl cream together sugar and butter.  Mix in eggs, vanilla, and milk.  Add in flour and mix.
(I’m used to making cupcakes so the batter seemed pretty thick to me, but they turned out well).

Stir in blueberries.

Divide batter evenly into 12 muffin cups (either lined or greased).

Streusel Topping:

3 tablespoons white sugar
1 tablespoon brown sugar
1 tablespoon flour
2 teaspoons canola oil

Mix ingredients together in a small bowl.

Sprinkle on muffins.
Bake muffins for 25-30 mins.

The streusel on these isn’t the best — the original recipe calls for 4 Tbsp of white sugar.  I thought that sounded boring, but maybe it would be better with just white sugar.  It’s just not the streusel that I’m used to on muffins seemed just like clumps of sugar nothing really special.  However, the muffins are still very tasty. 🙂





Chocolate Chip Pudding Cookies July 29, 2012

Filed under: Food — ceb33 @ 3:51 pm

Original post:

I used the above recipe — following it pretty much exactly.  The only reason I’m writing the recipe out is in case the post is deleted.

Pudding Cookies (makes about 3 dozen)

3/4 cup of unsalted butter (1.5 sticks)
3/4 cup brown sugar
1 (3.4 oz) package of instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2.25 cups flour
1 cup chocolate chips

Preheat oven to 350 F.
Stir together flour and baking soda (set aside).
In a large bowl cream together butter and sugar.
Add in pudding package and continue mixing.
Add eggs and vanilla.
Slowly add in flour and mix until well blended.
Add in chocolate chips.

Roll into 1″ balls and place on greased cookie sheet.  I recommend flattening the balls as they don’t flatten very well on their own.

Bake for 8-12 mins.

The dough gets very hard if left in the fridge, so I don’t recommend leaving in the fridge for very long.  Overall the recipe tastes good.  Not exactly what I was looking for (ie not the perfect chocolate chip cookie in my opinion).  It seems a little heavy to me.  However, I do love that the cookies were moist and remained moist even after I left them on a cookie sheet in the open air  over night. 🙂


Chocolate Cupcakes with Blackberry Buttercream Frosting July 28, 2012

Filed under: Food — ceb33 @ 8:51 pm

Cupcakes: (makes 12)

1 cup sugar
5/6 cup flour (1/2 cup + 1/3 cup)
1/3 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup boiling water

Preheat oven to 350 F.

Line muffin pan with paper liners.  In a large bowl (you might want to use one that’s easy to pour) mix together dry ingredients.  Add in egg, oil, vanilla, milk and water.  Mix.  I used my hand mixer on a low speed for a minute or so.  The batter will be very thin.  Pour into muffin cups (about 3/4 full).

Bake for 25-28 mins.

These cupcakes were moist and delicious, however they never look like they’re done.  So make sure to test done-ness by using a toothpick not by looks.

Original recipe:



1/4 cup unsalted butter (softened)
1 cup powdered sugar
2-3 tablespoons of seedless blackberry jam

Add ingredients to a large bowl (large because you need to use a mixer).  Mash ingredients together with a fork to avoid powdered sugar flying around.  Mix on medium speed with a whisk for several minutes.  If you don’t mix long enough the frosting will look grainy.  You can add more powdered sugar to make the frosting thicker or more jam to make it more flavorful.

Wait for cupcakes to cool and frost them.

Original recipe: