Thursday, May 6, 2010

Roasted Red Pepper Hummus

This is probably my favorite hummus I have tried. Even compared to the store bought. I combined a couple of recipes I found online. I haven't ever made it with Tahini though. We eat it on sandwiches, roll-ups, with crackers, pita bread, and vegetables. We had it will our broccoli last night and it was a big hit. -Heather

I can (15 oz.) Garbanzo beans
1/4 cup oil (any kind. I use extra virgin olive oil.)
1 teaspoon Salt
1 1/2 teaspoon chopped garlic
Roasted Red Pepper to taste (I use slightly less than 1 pepper)

Mix Garbanzo beans, oil, salt and garlic in a food processor till smooth. Add the pepper and mix once again till incorporated evenly. Enjoy.

Saturday, March 13, 2010

Chocolate pudding cake

(This seems obvious to me, but you can substitute vanilla cake mix and vanilla pudding or whatever sounds tasty together. It is super moist and makes a good cake for stacking.) This is My mom's recipe.-Heather

Chocolate Pudding Cake

1 cake mix

One package 3 oz instant pudding

½ c. oil

4 eggs

1 ½ c water

Bake 350 degrees 35-40 min

Tuesday, March 9, 2010

Apple cake with Caramel Glaze

I made this on Sunday for my family. We had a ton of apples that needed to be eaten. It is so yummy! I highly recommend this desert The recipe calls for pecans. I didn't put the pecans in because I didn't have any but it would taste WAY better with them I'm sure. FYI The recipe makes a TON of cake. a whole bundt cake and another 9inch round. -Heather

Apple Bundt Cake


  • 3 apples (about 1 pound), peeled, diced
  • 1 cup pecan pieces
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 4 large eggs
  • 2/3 cup safflower oil or Canola ( I use canola)
  • 2 1/4cups brown sugar
  • 1 cup applesauce
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt


Heat oven to 350°. Grease and flour a 12-cup Bundt cake pan or spray thoroughly with a flour and oil baking spray.

Core apples and dice in 1/4-inch dice. Put diced apples in a bowl with pecan pieces, 1/2 cup of sugar, and the cinnamon. Stir to blend; set aside.

In a large a mixing bowl, stir or whisk the eggs with oil, sugar, applesauce, and vanilla. In another bowl combine flour, baking powder, and salt. Slowly beat dry ingredients into the oil and applesauce mixture until well blended. Stir in the diced apple mixture. Spoon into the prepared baking pan. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a cake tester or wooden pick inserted in center comes out with a few crumbs clinging. Cool in pan on a rack for 15 minutes. If necessary, carefully loosen sides with a spatula. Put the rack over the pan and carefully invert. Cool completely.

Slide the cooled cake onto a serving plate, or to be safe, place the baking pan over the cake again, flip with the rack, then cover with a serving plate and invert again.

Caramel Glaze


  • 4 tablespoons butter
  • 1/2 cup light brown sugar, packed
  • pinch salt
  • 1/2 cup heavy cream


In a medium saucepan over medium-low heat, melt butter. Add sugar and cook, stirring, for 1 minute. Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Cool for 15 to 20 minutes; drizzle over a cake or use as a sauce for gingerbread or bread pudding. Makes about 1 cup of caramel glaze.

Tuesday, March 2, 2010

modeling Chocolate

Chocolate Clay (Modeling Chocolate)


  • *10 ounces semisweet chocolate (coarsely chopped chunks or chips)
    1/3 cup light corn syrup

*Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers


1. Using Microwave: In a shallow bowl, melt the chocolate in microwave (be careful so that the temperature does not exceed 100 degrees F.) for 2 minutes; stir. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.

  1. Using Double Boiler: Place the chocolate in the top of a double boiler over hot water and stir until melted.
  2. 2. Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula).
  3. Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
  4. 3. Pour mixture onto a waxed paper sheet and spread with the spatula until it’s about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours.
  5. Use at once or store in an airtight container at room temperature for up to 1 month.
  6. Your Roses or bows will harden after a few days at room tempurature and can be saved by storing in a cool, dry place.

Tuesday, December 29, 2009

Almond Roca

This has to me my favorite recipe of ALL TIME! I totally mean that. If Heaven doesn't have Almond Roca, then I don't want to be there.

(My tip, I like to use a thermometer and wait till it hits 300 degrees rather than listen for crackling and looking for color.) It has always worked for me though.) I got this recipe originally from Here but there are tons out there. I put chocolate chips on top and sprinkle it with almonds too. try it, you won't be disappointed.-Heather

Almond Roca Recipe

Use an inexpensive chocolate such as Hershey's. It has low cocoa butter content. If you use a premium chocolate with a high cocoa butter content, unless you temper the chocolate first (look up directions online), the cocoa butter may separate into white streaks as the melted chocolate cools.


  • 1 cup sugar
  • 1/4 cup water
  • 1 Tbsp light corn syrup
  • 1/2 lb butter (2 sticks - NO substitutes!)
  • 1/2 lb. slivered almonds (2 cups)
  • 1/2 lb. bar of regular Hershey's dark chocolate (7 oz okay)


Do not attempt to make this on a humid or rainy day. Do not double the recipe, make one batch at a time.

1 Melt butter with sugar, syrup and water in a pan (such as a large non-stick frying pan) on medium to medium-high temperature. Stir continuously with a wooden spoon. When butter is melted, add the almonds.

2 When mixture comes to a rolling boil, set your timer for a minimum of 10 minutes and keep stirring (no more than 15 minutes). The mixture will thicken and turn darker in color. The almonds will roast. Keep stirring and cooking until you hear it crackle. If you don't cook it long enough it will not harden, so keep stirring and listen for the crackling sound.

Elise's note: I have found it very hard to distinguish between the boiling sound and the crackling sound in this recipe. A better guideline for me is by color. When the mixture turns a warm amber color, at about 11 or 12 minutes into the boiling, that's the time to pour it out. Wait too long and it will burn.

If you try to make this, please read all the comments listed below. It's actually trickier than one would think.

3 When the mixture crackles, pour the mixture out onto a large cookie sheet and spread it as thin as possible with a fork. While it is still hot, break up the chocolate into chunks and distribute it over the almond mixture and let it melt. Spread it evenly on the top.

4 Let it cool to room temperature. When cool you can lift the whole thing off the pan and break into small pieces.