Tag: eggs

Chocolate Chocolate Chip Bundt Cake with Cream Cheese Frosting

My mother recently stayed with me for over a month due to the coronavirus. Initially, I was a bit concerned because we have not lived together for quite a while. Bringing someone into your home for an extended visit can be stressful, even if it is your mother. However, my time with mama went great.

During her visit, she often said that she would never be able to repay me for what I was doing for her. What she does not realize is that anything I have done for her, ever, will never repay all she has ever done for me! She made many sacrifices over the years to give me the best of everything. So for that mama, the debt is mine to pay.

Mother’s Day may be a little different this year. We will not be waiting in lines at restaurants to treat mom to that special meal. Our families will most likely not be gathering at her house. Shopping for her may even be different. In some circumstances, you may not be able to see or talk to your mother. Although Covid-19 may have changed things, it can’t stop us from celebrating the mothers in our lives.

For those of you living with or near mom, here’s a super easy and delicious cake that even the kids can make. Depending on their age, they may need a little help from dad.

This Chocolate Chocolate Chip Bundt Cake with Cream Cheese Frosting is the perfect way to show mom how much you love her.

If you want to decorate your cake as I did here are a few suggestions.  It was a little tricky until I got the hang of it.  I did have the advantage of taking  a picture of the good side. I filled a piping bag, with no tip, with the cream cheese frosting and snipped off the end. My suggestions are to start on the outside of the cake working toward the center. I found that if I kept the piping bag away from the cake a bit and just “draped” the icing in place that it worked best. If you have extra frosting, pipe it into the center.

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Chocolate Chocolate Chip Bundt Cake with Cream Cheese Frosting

Course Dessert
Author Amye Melton

Ingredients

  • 1 (15.25-ounce) package Devil's food cake mix
  • 1 (3.9-ounce) box chocolate instant pudding mix
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3 large eggs room temperature
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350℉.
  • Spray a 10-inch bundt cake pan well with Baker's Joy, set aside.
  • In a bowl, add the cake mix, pudding mix, sour cream, mayonnaise, eggs, water and oil. Mix using a mixer or whisk until the mixture comes together and there is no dry mix left in the bowl.
  • Add the chocolate chips and fold into the batter using a spatula.
  • Pour batter into the prepared pan. Tap the pan on the counter a few times.
  • Bake for 45 minutes to 1 hour, or until a wooden skewer comes out clean.
  • Cool in pan, on baking rack for 10 minutes. Remove from pan and cool completely before icing the cake.
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Cream Cheese Frosting

Course Dessert
Author Amye Melton

Ingredients

  • 8 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Instructions

  • Beat the cream cheese and butter with an electric mixer until combined, but do not overbeat.
  • Add the vanilla extract and powdered sugar and beat until smooth.
  • To ice the bundt cake, fill a piping bag with no tip. Pipe from the outside of the cake working your way up and over the top and toward the center.

Lemon Oreo Cheesecake aka The Best Cheesecake EVER!!

 

Hey, y’all! I would like to thank my guest, Loretta, for writing about this scrumptious cheesecake. Loretta and I have been friends for years and have seen each other though the good and the bad. I’m thankful to have friends like this, and I hope you enjoy her post! Thanks again, Loretta!

TIME – I used to think I never had enough of it. Now, I have more than I ever thought I would. With the Coronavirus keeping us home and the fact that I just got laid off from my job, TIME is precisely what I’ve got. If you’re like me, we all have lofty goals of EVERYTHING we have ever dreamed of doing if only we had more TIME. Well, I’m happy to say that cooking and baking just made my list!

Hi, my name is Loretta. Amye and I have been friends since middle school, and with a little extra time on my hands, she asked me to be a guest on NJSD.

On a recent visit to her house, I tasted one of the best cheesecakes! It was light and fluffy and delicious, and Amye gave me the recipe. Typically, I would have thought baking a homemade cheesecake to be a lot of work. I would have added the recipe to my collection, and I would have never taken the TIME to make it – but guess what – I now have the TIME, so I did! It turned out fantastic!

I added some whipped cream around the outside of the crust and sprinkled a little bit of lemon zest over the top. You could also use any leftover cookies and crumble on top as well.

So, if you’re looking for something to do, I say, go through that box of recipes you’ve collected (I know you have them), dust off those cookbooks that are sitting on your shelf, or pick any of these fabulous recipes that Amye shares on NJSD. You might be surprised, like me, to discover that cooking and baking can be fun! Make TIME for it.

My new motto – “Cheesecake for breakfast” – you bet!

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Lemon Oreo Cheesecake aka The Best Cheesecake EVER!!

Course Dessert
Author Amye Melton

Equipment

  • springform pan

Ingredients

  • 2 1/2 cups crushed lemon Oreos (about 25)
  • 2 1/2 tablespoons salted butter melted
  • 5 (8-ounce) packages cream cheese softened
  • 1 1/2 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2 large egg yolks
  • 1 tablespoon lemon zest
  • 5 tablespoons fresh lemon juice (about 2 lemons)
  • 2 tablespoons heavy whipping cream
  • Lemon Curd

Instructions

  • Preheat oven to 350℉.
  • Wrap the outside of a 9-inch springform pan with a double layer of foil. Have a roaster ready for water.
  • Stir together crushed cookies and melted butter. Press into bottom and 2-inches up sides of springform pan. Bake 7-8 minutes. Cool on wire rack until ready to use. Reduce oven temperature to 325℉.
  • Beat cream cheese on medium speed for about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, one at a time. Add yolks, one at a time. Stir in zest, juice, and heavy cream.
  • Pour into crust and place pan in the roaster. Gently pour water in roaster until water reaches halfway up springform pan.
  • Bake for 1 hour 10 minutes, or until center is almost set but still slightly wobbly.
  • Turn off the oven and let cheesecake stand in the oven with the door partially open for one hour.
  • Remove from oven to a wire rack if it is still warm.
  • When completely cooled, remove foil from around the bottow and sides of the pan. Cover and refrigerate overnight.

Notes

F

Easy Frittata

spinach-and-goat-cheese-frittata

In these uncertain times, how have you prepared to eat? Since moving to the country, we generally eat at home most of the time. Had this happened ten years ago, with two kids at home and relying on pizza delivery, drive-thru, and going to the Mexican restaurant at least once or twice a week, I would have been scrambling.

Even now, we live in a small house; I can not stockpile loads of supplies. I suppose we will be thankful and enjoying our freezer full of deer meat if this COVID-19 scare continues.

Fritta is a fancy word for a crustless quiche. You can use a wide array of ingredients, and it is an excellent way to use up any leftovers—a perfect dish when you want something delicious and easy.

The general rule is for every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables. For variety, you can add fresh thyme, garlic, or other seasonings you like. Cook in a nonstick or cast-iron skillet, and you are good to go.

 

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Easy Frittata

Course Breakfast, Main Course
Author Amye Melton

Ingredients

  • 6 large eggs
  • 1 cup cheese of choice
  • 1/4 cup heavy cream
  • 2 cups vegetables and/or meat of choice

Instructions

  • Suggested ingredients: cooked bacon, cooked sausage, ham, potatoes, spinach, kale, sauteed mushrooms, onions, bell peppers, steamed broccoli, feta, cheddar, Swiss, Monterey Jack.
  • Basically any cheese, meat or vegetables that you like.

Marcy’s Legendary Chocolate Chip Cookies

When I am asked to bake cookies, my mind automatically goes to Chocolate Chip Cookies. I would say that I love a chewy chocolate chip cookie the best. However, if you give me a thin, crispy chocolate chip cookie, I love those too!

These cookies are phenomenal! If you follow the recipe, you will get between eight and ten cookies. For a small-group ladies’ bible study, they were a great choice. They will be massive with the perfect amount of chocolate and chew. They are excellent with a glass of cold milk!

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Marcy's Legendary Chocolate Chip Cookies

Course Cookies
Servings 8 jumbo cookies
Author Amye Melton

Ingredients

  • 1 cup unsalted butter softened
  • 1 1/2 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 1/2 cups chopped semisweet chocolate (preferable Lindt)

Instructions

  • Preheat oven to 350°F. Stack two baking sheets together and line top sheet with parchment paper. Arrange oven rack to upper third position.
  • In a mixer bowl, cream butter with both sugars until well blended.
  • Add vanilla, eggs, and egg yolk.
  • Fold in flour, baking soda, salt, chocolate chips, and chopped chocolate and blend well to make a thick batter. If batter seems soft and greasy, add 2 to 4 tablespoons more flour. Dough should be soft but not too greasy or slack. You can also chill it 10 minutes if you think it has enough flour or let it stand 20 minutes. Either approach will help cookie dough "set up".
  • Scoop or form balls of 7 to 8 ounces of dough (yes, weigh it!) and place on prepared baking sheets about 1 to 3 inches apart. If you don't have a scale, use 1 cup of dough per cookie; each will measure 3 inches in diameter once placed on baking sheet. You can only bake a few at a time.
  • Bake 20 to 24 minutes or until cookies are nicely browned on top and just set-up looking.
  • Remove from oven and let cool on baking sheets for 15 to 20 minutes before removing.

 

Keto French Toast (Slow Cooker)

Greg and I have started this year doing something relatively new to me. We are now campers! My only camping experiences until lately were terrible. When I was a girl, my parents bought a big tent with all the supplies. We went once and never again. My mother wasn’t cut out for roughing it.

My second camping trip was shortly after Greg and I married. He borrowed a tent, and we set out to Lake Lanier. We arrived at the campground after dark and started setting up. He was doing all the work and had me holding a lantern. The problem was, bugs were attacking me because I was holding the light. It did not take long for my complaining to start an argument. By the time the tent was set up, and we were inside, it commenced to storm. I quickly informed Greg that I was not going to sleep under trees, on top of roots, and in the lightning! We ended up in the back of Greg’s 4-Runner sleeping for the night.

We have had a couple of camping experiences since then. However, it wasn’t until October, when camping in our fixer-upper camper, that we had never fixed up, that we discovered camping was something we could enjoy.

We bought a new camper and picked it up the day before Thanksgiving. After taking her out for the first time, I can officially say that I loved it, and I can’t wait for the next trip!

Now that I’m back home, back to reality, and have no holidays in sight, my diet needs to change somewhat. French Toast is my favorite breakfast food, and you know that’s off-limits on most healthy eating plans. Keto French Toast (Slow Cooker) has the taste without the carbs, so I think it’s the perfect recipe to start the new year! It’s easy and a delicious breakfast that can be made ahead of time and reheated throughout the week. It takes about two hours to cook in a slow cooker, and who doesn’t love a slow cooker recipe?

 

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Keto French Toast (Slow Cooker)

Course Breakfast, Keto
Servings 8
Author Amye Melton

Equipment

  • Slow Cooker

Ingredients

  • 12 tablespoons butter softened
  • 12 large eggs
  • 12 ounces cream cheese softened
  • 1 tablespoon vanilla extract
  • 2 1/2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 8 drops stevia

Instructions

  • Preheat the slow cooker to high and spray with nonstick cooking spray.
  • In a blender, combine butter, eggs, cream cheese, vanilla extract, coconut flour, cinnamon and stevia. Combine ingredients until smooth, then pour into the slow cooker.
  • Cook on high for 2 hours, or until a knife inserted into the center comes out clean.
  • If desired, sprinkle with powdered Swerve, ground cinnamon and serve with sugar free syrup.

Notes

Macros: (does not include desired toppings)
Net Carbs:  4 g.; Fat: 42 g.; Protein 13 g.; Calories 447