Thursday, June 17, 2010

Jordyn's Yellow Cake Cupcakes made by Scratch with Homeade Frosting made with Karo Syrup

I made some cupcakes for me, my brother and my dad because my mom was making her low-carb cupcakes. So I thought I would make something for dessert. The cake was amazing! And the Karo Syrup frosting kinda tasted like marshmallow. But it was still suprisingly delicious!

Jordyn's Homeade Fresh Deli Sandwich with a Cucumber Salad

This was my lunch for today. It's a sub sandwich with fresh deli meats. Its has mustard, mayonnaise, smoked turkey, roast beef, cheddar cheese, cucumber, and tomato. It was big! I could hardly fit it in my mouth!

Jordyn's Homemade Beef Taco's on Soft Shell Corn Tortilla's

These were my dinner. We were going to make hard shell tacos for everyone but then no one was hungry. So I decided to make my soft shelled tacos. Incase you can't tell, these have beef that I seasoned myself, fresh cut tomatoes and cheddar cheese sprinkled on top. They were delicious! :)

Dutch Baby Pancakes

Jon loves these so Jordyn and I found a recipe in an old cookbook that Allyssa sent to Jordyn for her birthday. The book is called Someones In The Kitchen an old Girl Scout cookbook published in 1976.

Dutch Baby Pancakes

1/2 cube of butter
2 eggs
1/2 cup milk
1/2 cup flour
dash of nutmeg or cinnamon

Melt butter in flat 9 x 12 inch pan. Beat eggs and add milk,flour and nutmeg or cinnamon. Mix and pour into baking pan. Bake at 425 for 15 minutes. Sprinkle top with powdered sugar and serve with syrup, lemon wedges, jam or honey.

Vanilla Cupcakes with Chocolate frosting (Gluten Free/Low Glycemic/Sugar Free)

Since I no longer eat sugar and flour I need to search for a dessert I can have. These cupcakes are it! Yummy and healthy. Coconut flour is full of fiber!

Gluten Free Vanilla Cupcakes with Chocolate Frosting

1/2 cup coconut flour, sifted
1/2 tsp sea salt
1/2 tsp baking soda
6 eggs
1/2 cup grapeseed oil
1/2 cup splenda or agave nectar (I used Splenda)
1 tbls vanilla extract

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a small bowl, blend together eggs, grapeseed oil, agave or splenda and vanilla
3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
4. Pour batter into well oiled cupcake tins (I used papers)
5. Bake at 350 for 20 minutes
6. Cool completely
7. Top with chocolate frosting

Chocolate Frosting

1 cup dark sugar free chips or I used a dark chocolate bar
1/2 cup grapeseed oil
2 tbls splenda or agave nectar
1 tbls vanilla extract
pinch of sea salt

1. in a small saucepan over very low heat, melt chocolate and grapeseed oil
2. stir in splenda or agave nectar, vanilla and salt
3. place frosting in freezer for 15 minutes to chill and thicken
4. remove from freezer and whip frosting with a hand blender until it is thick and fluffy
5. frost cupcakes!

Blueberry Buttermilk Cake

I found this online and it sounded good. I actually made to be low glycemic/low carb and it was delicous. I used a mix of coconut flour, almond meal and bob's redmill low carb flour. I added splenda instead of sugar. I am going to post the regular recipe here. This is a wonderful cake for coffee.

Makes 1 9-inch cake.

1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick butter, softened
2/3 cup plus 1 1/2 tbsp sugar, divided
1/2 tsp vanilla extract
1 large egg
1 tsp lemon zest
1/2 cup well-shaken buttermilk
1 cup blueberries (or any kind of berries you want)

1. Preheat oven to 400. Grease a 9-inch cake pan.

2. Mix the flour, baking soda, baking powder and salt. In a larger bowl, cream together the butter and 2/3 cup sugar until fluffy. Add in the vanilla extract and lemon zest. Add egg and beat well.

3. In three batches, add the flour, alternating with the buttermilk. Mix until just combined. Pour the batter into the cake pan. Scatter the blueberries on top. Then scatter the 1 1/2 tbsp sugar on top.

4. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Sunday, June 6, 2010

Rainy Day

I have more to add. Jordyn and I will start our cooking projects now that school is out. Just getting into the swing of summer vacation!!

VERY proud of my Aunt Ding!

Aunt Ding's Family Restaurant in Springfield Oregon


She has a wonderful restaurant that is really starting to take off. She has worked so hard and I am very proud of her. Here is the link to the write up in the newspaper. If you are ever in Springfield Oregon (near Eugene) you must stop by. She recently started a supper club which was a huge success! Love you Ding!!
  WALTERVILLE — Gena LaMere-Staton, the owner and namesake at Aunt Ding’s Family Restaurant, wears nearly every hat in her business. On top of being a …
Blast From The Past....Aunt Dings Family Restaurant
39297 McKenzie Highway
Springfield Oregon
for reservations call 541-726-9088