Category Archives: Food

Whole Wheat Pizza Dough

Guys, I had pizza on the menu for tonight before even realizing it was National Pizza Day!

Tonight I’m making a buffalo chicken pizza on this homemade pizza dough.

I’m definitely not a pizza dough novice anymore. It might be time to do an updated pizza post soon! Until then, use this recipe to make your own delicious pizza. 🙂

Mrs. Dessert Monster

I experienced some firsts with this recipe: first time using the dough hook on my KitchenAid mixer, first time ever using yeast, & first time using my new pizza & pastry roller!

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My friend Beth has pizza every Friday. I love her life! She almost always makes it from scratch, & after enjoying some of her awesome pizzas myself, I asked for the recipe.

She shared that it’s from one of her favorite cookbooks: Brown Eggs and Jam Jars.

This dough was really easy to make, even for a yeast novice like me. I halved the original – if I messed this up I didn’t want to waste like 5 cups of flour! – & used ‘regular’ flours instead of bread flour. The results were wonderful. The dough calls for honey, but it is not an overly sweet crust, so don’t omit it.

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I had to Google how yeast is supposed to


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Cocoa Powder Microwave Fudge

Sometimes mami just needs a chocolate fix & there is nothing prepared in the house. That’s where this super easy fudge recipe comes in!

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This is a one bowl recipe – a microwave safe bowl. That’s part of what makes this recipe so amazing – no cooking! You pretty much just dump the ingredients in the bowl, zap it for a few minutes, & stir.

It has only 5 easy ingredients – powdered sugar, cocoa powder, vanilla, milk, & butter. I don’t think I could call myself Mrs. Dessert Monster if I didn’t always have these on hand!

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I originally found this recipe on allrecipes & have been using it for years to make this quick, delicious fudge.

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It doesn’t last very long in my house!

Cocoa Powder Microwave Fudge

  • 4 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 cup butter
  • 1/4 cup milk
  • 2 tsp vanilla extract
  1. Grease a square dish. (8×8 or 9×9, whatever you got!)
  2. Stir together powdered sugar & cocoa powder in a microwave safe bowl. (If desired, sift the powdered sugar. I almost never do this – I don’t really mind little bits of sugar throughout!)
  3. Add milk & butter to the bowl. DON’T mix! Microwave for 2 minutes, until butter is melted.
  4. Add vanilla & stir until smooth. Pour into greased dish. Chill until set & hardened (~30 min in fridge/10 min in freezer) & then cut into squares.

 

Leftover Mashed Potato Pancakes

This morning hubby & I made these leftover mashed potato pancakes for brunch – with a twist!

Just follow the recipe below, but instead of serving with sour cream & bacon, serve them each with a fried egg. We made 4 big pancakes (instead of 6) with this recipe.

Delicious!

Mrs. Dessert Monster

I hope everyone’s Thanksgiving was wonderful!

My husband & I hosted for the very first time, & thankfully everything went off without a hitch! The food was delicious & the company was awesome.

One of the best parts about hosting is that we have all the leftovers!

We had all of the traditional sides; stuffing, sweet potato casserole, mashed potatoes ,etc. I used this recipe for Crockpot Mashed Potatoes & they came out amazing! Everybody loved them, but there’s only so much mashed potato you can eat in one sitting. Especially when there are so many other yummy foods! Needless to say we have a considerable amount of mashed potatoes left.

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When I was younger my dad used to make potato pancakes with the leftover mashed potatoes from big family dinners. This morning I introduced my husband to this novel idea.

It’s very simple – mix in some cheese to your


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Homemade Christmas Gifts

Merry Christmas!

In my house, Christmas doesn’t truly end until Three Kings Day.

Granted, it’s not quite as magical anymore after the 25th. Also, Cupcake’s birthday is before Three Kings Day, so we do want to pause Christmas & give her her own special day. BUT STILL – Three Kings Day marks the “official” end of Christmas around here. (Also, it really is the end of the 12 Days of Christmas!)

One of my Golden Year Bucket List things was to hand-make most of my Christmas gifts. I can now officially cross that off my list!

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Here are the gifts I made for my dear family:

Snockerdoodles

These cookies were gifted to my brother. I used this recipe to make a cakey crackle cookie (say that 3x fast!) with a whiskey kick!

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Baby ‘Print Ornaments

The grandparents (plus Auntie Tina) received ornaments made from Cupcake’s handprint or footprint. I also helped my niece make some to give as her gifts!

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Inspired by these Pinterest posts.

Homemade Taco Seasoning

I really wanted to give a jar gift to my sister-in-law & when I saw the taco seasoning on this post I knew that was it! I deviated from the original recipe a bit & I think it came out great! My favorite part is the decorations on the jar.

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Fruit Cake Biscotti

These fruit cake biscotti turned out even better than I could have imagined! I tweaked this recipe a bit & the results were fantastic. I feel inspired to make more biscotti!

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Did you make any of your Christmas gifts?

 

Crockpot Dulce De Leche

I’ve seen several Pinterest posts about the ‘hack’ of making dulce de leche from a can of condensed milk. I always kind of chuckle to myself, because my family has been doing that for generations! I have vivid memories of my mom boiling cans of condensed milk either in the pressure cooker, or just a regular pot on the stove top. Over the years, canned dulce de leche became more readily available & we haven’t had to boil leche condensada in a while.

Until this week.

I made a dulce de leche Pumpkin Pie (along with dulce de leche whipped cream) for Thanksgiving, so naturally I needed some dulce de leche! I was kind of shocked that it was $3.50/can at my local grocery store. I needed 2 cans – $7! I mean, it’s not gonna break the bank, but since I no longer bring in the income I used to, I see it my job to save money where I can. And I noticed that condensed milk was only $1.29/can.  So for less than the cost of ONE can of dulce de leche, I could make 2.

I called my mom for guidance & she told me to Google it. Seriously, Mami?!? She did eventually give me some instructions, but she encouraged me to look it up anyway in case there was a better way. So I did, & saw this post for doing it in the crockpot.

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I’ve written before about how I’ve really come to love my crockpot. I’m constantly impressed at just how versatile it is. The impression I had of slow cookers growing up was that it was a gringo thing that made mushy food. But here I was making dulce de leche!

A lot of the non-crockpot recipes to make dulce de leche involve keeping a close eye on your cans so that the water level stays high enough to cover them. With crockpot, that’s way less of an issue. I checked on mine every couple hours & it was almost unchanged the whole time. After 8 hours, I turned off the crockpot & opened the lid to let it cool a bit before taking the cans out of the water. I then waited until the next morning to open the cans – partially to make sure they were cool, but mostly because I wasn’t going to make the pie until then.

The dulce de leche was beautiful!

This method of making it is perfect for me. I didn’t have to watch a boiling pot on my stove for hours while also wrangling a baby! If I see dulce de leche in stores for a good price, will I buy it? Probably. But when I have some time to spare & some condensed milk, I will turn to my trusty crockpot!

Pie recipe, whipped cream recipe, turkey assembly instructions

Crockpot Dulce De Leche

Makes 2 cans

  • 2 cans sweetened condensed milk
  • crockpot
  • water
  1. Peel the labels off of the cans of sweetened condensed milk. Place the cans on their side inside the crockpot.
  2. Fill the crockpot with water, covering the cans by about an inch. Periodically check to make sure there is always water completely covering the cans. Add more if necessary.
  3. Cook the cans in the crockpot for 8 hours on the low setting. Once done, let the cans cool completely before opening. ***There is risk of explosion if you open a hot can!

     

 

 

Easy ‘One-Banana’ Banana Bread

Our family buys bananas often. I try to be strategic when I buy them so that we can have a few days of perfectly ripe bananas, yet there always seems to be one lonely banana left that turns too black too quickly.

There are lots of ways to use overripe bananas, but most of the time you need more than just one.

I wondered if you could make banana bread with just one banana, maybe just make a small batch of muffins or something, & then I found this recipe.

Banana bread using only one banana? Could it be?

Yes!

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This recipe produces a moist but dense bread with awesome banana flavor. I love this recipe because it’s not too mushy. I add slivered almonds for extra texture & flavor.

Since discovering this recipe, I’ve been a little bit banana bread obsessed. I have made it more times than I’ve made anything else in my life, ever. It’s just such a great, easy recipe! Not only that, but banana bread makes a great breakfast, snack, even dessert.

I love that it’s a ‘dump’ recipe – you literally just put everything in a bowl & mix it all up. I’ve made it with all purpose flour, whole wheat flour, & a combination of the two. It has worked with all of those variations – I just made it a full cup of milk when using whole wheat.

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One week we had 2 bananas that were too far gone, so I made two loaves. My husband took one to work & he says it was gone in minutes!

Easy ‘One Banana’ Banana Bread

Makes 1 loaf

  • 1 large overripe banana
  • 1 1/2 cup flour
  • 1 cup sugar
  • 1 egg, plus enough milk to make 1 cup liquid
  • 1 stick butter, softened, plus extra for greasing
  • 1 tsp vanilla
  • 1 tsp baking soda
  • slivered almonds (optional)
  1. Preheat the oven to 350F. Grease your loaf pan.
  2. Place all of the ingredients in a large bowl. Mix with an electric mixer until all of the flour is incorporated, being careful not to over-mix. Mixture should be slightly lumpy, but not have large chunks.
  3. Pour batter into loaf pan.
  4. Bake for about 55 minutes. The bread is ready when the top no longer looks gooey & a toothpick comes out relatively clean (it is a moist bread, afterall!).

Mary Berry’s American Victoria Sandwich

Are you as obsessed with The Great British Baking Show as I am?

I’m actually quite sad that the latest season just ended.

For the finale, the contestant’s technical challenge was to make Mary’s Victoria sandwich without a recipe.

A Victoria sandwich is is a two-layer light sponge cake filled with a layer of jam & buttercream.

Seeing as how I am not British – not even close – I am only able to take Mary Berry’s word that this is a classic cake & that the jam should be raspberry (with “all the bits”, as she says).

I’ve been wanting to try to create one of the recipes from the show since I started watching Season 1 on Netflix earlier this summer. I figured this one shouldn’t be terribly difficult. Not like the PrinsesstĂ„rta!

The only thing is that Mary Berry’s recipe is written in U.K. Measurements. I have no idea how much 225g of self-raising flour is. The PBS website is nice enough to link to this conversion site at the bottom of the recipe, but it only converts grams to ounces – not cups. I still have no idea how much 8oz of flour is. So with my little food scale & Google, I came up with the below recipe conversion.

Hence this is Mary Berry’s American Victoria Sandwich.

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One key difference for me is that I do not have self-raising flour. Therefore, I used all purpose plus extra baking powder. (Side note: God is real, you guys. I had JUST enough flour to make this!)

I also made my own caster sugar with a food processor. I was going to skip it but I read that regular granulated sugar wouldn’t give the sponge the right texture & could be grainy. To make enough caster sugar for this recipe, I pulsed 1 1/4 cup of sugar in the food processor for about 30 seconds.

I was all set to follow Mary’s proportions for buttercream (7 tbsp buter, 1 3/4 cup powdered sugar if anyone is interested),  but then I accidentally threw the whole stick of butter in the mixer. So 2 cups of powdered sugar it was. It’s so much easier to use the whole stick of butter anyway!

I did cheat a little & used store bought raspberry jam – seedless. Sorry, Mary. I know you like “all the bits”, but my husband does not!

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My 2 sponges domed up more than I would have liked in the middle, so I did trim them. But that just meant I got to taste test them before serving them to my friends!

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I cannot tell you how this compares to the British original.

I can only tell you it was delicious!

Mary Berry’s American Victoria Sandwich

Victoria Sponge

  • 4 eggs
  • 1 cup caster sugar, plus extra for sprinkling
  • 1 3/4 cup all purpose flour, lightly spooned – not scooped
  • 2 level tsp baking powder
  • 2 sticks unsalted butter, softened, plus extra for greasing
  1. Preheat the oven to 350F. Grease two 8in round cake pans & line with parchment paper.
  2. Break the eggs into a large bowl. Then add the sugar, flour, baking powder, & butter. Use an electric mixer to mix together until well combined, being careful not to over-mix. (According to Mary, “The finished mixture should be of a soft ‘dropping’ consistency.”)
  3. Divide the mixture evenly between the cake pans. Use a spatula to gently smooth the surface of the cakes.
  4. Place the cake pans on the middle shelf of the oven & bake for 25 minutes. Don’t open the oven door to check them until at least the 20 minutes mark.
  5. When the’re done, remove them from the oven & set aside to cool in the pans for 5 minutes. Then transfer onto a rack to cool completely.

Buttercream

  • 1 stick unsalted butter, softened
  • 2 cup powdered sugar
  • 1-2 tbsp milk
  1. Using electric mixer, beat the butter in a large bowl until soft.
  2. Add half of the powdered sugar & beat until smooth.
  3. Add the remaining powdered sugar & 1 tablespoon of milk. Beat the mixture until creamy & smooth. Add the remaining tablespoon of milk if the buttercream is too thick.

To assemble:

  1. Choose one of the sponges to be the bottom & put it down on to a serving plate.
  2. Spread the raspberry jam (store bought or homemade) on the cake, then pipe the buttercream on top of the jam.
  3. Place the other sponge on top & sprinkle with caster sugar to serve.

 

 

Cupcakes For Cupcake’s Baptism!

Yesterday was Cupcake’s baptism!

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She was such an angel about it! She was asleep up until we got up on the church altar. Then she opened her eyes & perked up, almost as if she knew that the ceremony was all for her.

Afterward we had a little party at our house to celebrate.

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So of course I made a cake!

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A pull-apart cupcake cake to be precise. Cupcakes for my Cupcake’s baptism ❀

This cake was so easy to assemble! I used 1 box cake mix, about 3 tubs of frosting, & some chocolate candies.

I think it came out looking beautiful.

I’m very much looking forward to raising little Cupcake to be a God-fearing woman.

“For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do.” Ephesians 2:10

Pull-Apart Cupcake Cross

assembly instructions
  • 28 cupcakes
  • ~50 oz frosting (about 3 tubs)
  • candies for decorating
  1. Assemble the cupcakes into the desired cross shape.
  2. Frost each cupcake with a large rosette ( I used Wilton 2D tip)
  3. Fill in the gaps with more rosettes.
  4. Decorate with colorful candies.

Nursing Mommy’s Chocolate Peanut Butter Shake

Cupcake is 2+ months old & growing like a weed! It’s very satisfying to look at her double chin & chunky legs & know that I did that.

Thankfully breastfeeding is going very well with little intervention from me, but every now & then I’ll drink some Mother’s Milk tea or malta to ‘help’ my supply. I haven’t actually had any supply issues, but eating yummy galactagogues can’t hurt.

What’s a galactagogue, you ask?

Milk

Do galactagogues really work? It’s debatable. I am not a doctor or a lactation expert, so please consult a professional if you are having any issues breastfeeding. The list of foods classified as galactagogues is long & includes lots of healthy & delicious foods. A lot of very common foods are on it, so there’s a good chance any breastfeeding mom is already consuming at least some.

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I’ve also been drinking this shake from time to time. It’s a nice treat between meals. This shake has ground flax seed & puffed wheat, two of the aforementioned galactagogues. Ground flax is not just good for lactation – it’s full of omega 3 & fiber. I’ve been putting it into all sorts of things from drinks to baked goods & even pizza. The shake also has peanut butter for protein & a packet of chocolate Carnation Breakfast Essentials. I’ve made similar shake recipes with cocoa powder instead, but the Carnation stuff is much tastier & full of vitamins. Now, this isn’t exactly a health food. I called it a shake instead of a smoothie for a reason! I used sweetened puffed wheat & regular Carnation stuff, but you can use unsweetened puffed wheat & no-sugar-added Carnation to cut down on the sugar.

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One packet of the breakfast powder makes 2 servings of this shake, so I either share with my husband or blend everything but the ice together & save half in the fridge to blend later.

Is this shake going to help with breastfeeding? I can’t say for sure, but I can tell you it is tasty & fun!

Nursing Mommy’s Chocolate Peanut Butter Shake

Makes 2 servings
  • 2 Tb Peanut Butter
  • 2 Tb Flax Seed
  • 1 cup Puffed Wheat
  • 1 packet Chocolate Carnation Breakfast Essentials
  • 1 cup milk
  • ice
  1. Blend all ingredients except ice together for a few minutes.
  2. Add ice, blend until desired consistency.

 


Even though I’m posting more intermittently than ever, I was touched to see this:

100 followers

Thank you for all the follows ❀

International Bacon Day, part 2!

Today is the OTHER International Bacon Day! I’m enjoying some bacon & eggs with my hubby, but check out some more bacon recipes below!

Mrs. Dessert Monster

Today is International Bacon Day!

Or at least, one of them, anyway.

To celebrate both bacon day & the start of college football this weekend, I’m making these delicious sweet & cheesy bacon tots.

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I first made these for New Year’s Eve last year & they were such a hit!

Just a little prep & 25 minutes later you’ll be in sweet, crunchy heaven! There’s just something about the combination of brown sugar & bacon that’s hard not to love. Then this recipe adds 2 of my other favorite things – cheese & potatoes.

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YUM.

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I better not make these until our friends come over, otherwise there will be none left for them!

Sweet & Cheesy Bacon Tots

Adapted from Damn Delicious 
  • 2 cups frozen tater tots, room temperature
  • 1 oz sharp cheddar cheese, cut into 1/4-inch squares
  • 4 slices bacon, cut in 4
  • 1/4 cup brown sugar
  1. Preheat oven to


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