recipe Archives - My Blog https://www.wattsonthemenu.com/tag/recipe/ My WordPress Blog Sat, 13 Jul 2019 09:40:11 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://i0.wp.com/www.wattsonthemenu.com/wp-content/uploads/2020/06/cropped-me-123-550.jpg?fit=32%2C32&ssl=1 recipe Archives - My Blog https://www.wattsonthemenu.com/tag/recipe/ 32 32 218143012 Red Berry Oat Muffins https://www.wattsonthemenu.com/2019/07/13/strawberry-oat-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=strawberry-oat-muffins https://www.wattsonthemenu.com/2019/07/13/strawberry-oat-muffins/#comments Sat, 13 Jul 2019 09:40:11 +0000 http://themes.pixelwars.org/lahanna/?p=34 Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

The post Red Berry Oat Muffins appeared first on My Blog.

]]>
Authormikewatts247CategoryDifficultyIntermediate

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

Yields4 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

1

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

4

Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Ingredients

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

Directions

1

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

4

Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Red Berry Oat Muffins
IngredientsDirections

The post Red Berry Oat Muffins appeared first on My Blog.

]]> https://www.wattsonthemenu.com/2019/07/13/strawberry-oat-muffins/feed/ 2 34 Gluten-Free Almond Cake with Berries https://www.wattsonthemenu.com/2018/07/12/gluten-free-almond-cake-with-berries-on-top/?utm_source=rss&utm_medium=rss&utm_campaign=gluten-free-almond-cake-with-berries-on-top https://www.wattsonthemenu.com/2018/07/12/gluten-free-almond-cake-with-berries-on-top/#comments Thu, 12 Jul 2018 16:13:05 +0000 http://themes.pixelwars.org/lahanna/?p=47 Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

The post Gluten-Free Almond Cake with Berries appeared first on My Blog.

]]>
Authormikewatts247CategoryDifficultyIntermediate

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

Yields4 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

1

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

4

Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Ingredients

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

Directions

1

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

4

Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Gluten-Free Almond Cake with Berries
IngredientsDirections

The post Gluten-Free Almond Cake with Berries appeared first on My Blog.

]]> https://www.wattsonthemenu.com/2018/07/12/gluten-free-almond-cake-with-berries-on-top/feed/ 2 47 What to Cook This July https://www.wattsonthemenu.com/2018/07/12/what-to-cook-this-july/?utm_source=rss&utm_medium=rss&utm_campaign=what-to-cook-this-july https://www.wattsonthemenu.com/2018/07/12/what-to-cook-this-july/#respond Thu, 12 Jul 2018 15:06:31 +0000 http://themes.pixelwars.org/lahanna/?p=30 I could if you hadn’t turned on the light and shut off my stereo. Check it out, y’all. Everyone who was invited is here. Daddy Bender, we’re hungry. No. We’re...

Read More

The post What to Cook This July appeared first on My Blog.

]]> I could if you hadn’t turned on the light and shut off my stereo. Check it out, y’all. Everyone who was invited is here. Daddy Bender, we’re hungry. No. We’re on the top.

I guess because my parents keep telling me to be more ladylike. As though! Yeah, and if you were the pope they’d be all, “Straighten your pope hat.” And “Put on your good vestments.” Oh, how awful. Did he at least die painlessly? …To shreds, you say. Well, how is his wife holding up? …To shreds, you say.

Is that a cooking show? Wow, you got that off the Internet? In my day, the Internet was only used to download pornography. For example, if you killed your grandfather, you’d cease to exist! When the lights go out, it’s nobody’s business what goes on between two consenting adults.

I love you, buddy! Five hours? Aw, man! Couldn’t you just get me the death penalty? And I’d do it again! And perhaps a third time! But that would be it. I found what I need. And it’s not friends, it’s things.

I love you, buddy! For one beautiful night I knew what it was like to be a grandmother. Subjugated, yet honored. Shut up and get to the point! No! I want to live! There are still too many things I don’t own!

Ok, we’ll go deliver this crate like professionals, and then we’ll go ride the bumper cars. Michelle, I don’t regret this, but I both rue and lament it. I saw you with those two “ladies of the evening” at Elzars. Explain that.

The post What to Cook This July appeared first on My Blog.

]]> https://www.wattsonthemenu.com/2018/07/12/what-to-cook-this-july/feed/ 0 30 Fresh Corn Salsa https://www.wattsonthemenu.com/2018/07/04/fresh-corn-salsa/?utm_source=rss&utm_medium=rss&utm_campaign=fresh-corn-salsa https://www.wattsonthemenu.com/2018/07/04/fresh-corn-salsa/#respond Wed, 04 Jul 2018 09:05:39 +0000 http://themes.pixelwars.org/lahanna/?p=75 Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

The post Fresh Corn Salsa appeared first on My Blog.

]]>
Authormikewatts247CategoryDifficultyIntermediate

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

Yields4 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

1

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

4

Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Ingredients

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

Directions

1

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

4

Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Coffee Chocolate Chip Blondies
IngredientsDirections

The post Fresh Corn Salsa appeared first on My Blog.

]]> https://www.wattsonthemenu.com/2018/07/04/fresh-corn-salsa/feed/ 0 75 Coffee Chocolate Chip Blondies https://www.wattsonthemenu.com/2018/07/03/coffee-chocolate-chip-blondies/?utm_source=rss&utm_medium=rss&utm_campaign=coffee-chocolate-chip-blondies https://www.wattsonthemenu.com/2018/07/03/coffee-chocolate-chip-blondies/#respond Tue, 03 Jul 2018 09:08:56 +0000 http://themes.pixelwars.org/lahanna/?p=78 Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with.

The post Coffee Chocolate Chip Blondies appeared first on My Blog.

]]>
Authormikewatts247CategoryDifficultyIntermediate

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

Yields4 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

1

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

4

Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Ingredients

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

Directions

1

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

4

Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Coffee Chocolate Chip Blondies
IngredientsDirections

The post Coffee Chocolate Chip Blondies appeared first on My Blog.

]]> https://www.wattsonthemenu.com/2018/07/03/coffee-chocolate-chip-blondies/feed/ 0 78 Healthier Strawberry Shortcake https://www.wattsonthemenu.com/2018/07/02/healthier-strawberry-shortcake/?utm_source=rss&utm_medium=rss&utm_campaign=healthier-strawberry-shortcake https://www.wattsonthemenu.com/2018/07/02/healthier-strawberry-shortcake/#respond Mon, 02 Jul 2018 09:13:25 +0000 http://themes.pixelwars.org/lahanna/?p=80 Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

The post Healthier Strawberry Shortcake appeared first on My Blog.

]]>
Authormikewatts247CategoryDifficultyIntermediate

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

Yields4 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

1

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

4

Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Ingredients

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

Directions

1

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

4

Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Coffee Chocolate Chip Blondies
IngredientsDirections

The post Healthier Strawberry Shortcake appeared first on My Blog.

]]> https://www.wattsonthemenu.com/2018/07/02/healthier-strawberry-shortcake/feed/ 0 80