Kats’ Kitchen

Brownie Bottom Chocolate Cheesecake March 15, 2017

Filed under: cake,Other Desserts,Uncategorized — stacielk @ 10:00 am
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Brow Choc Ch

I have not been putting my baking/culinary skills to practice lately.  Suppers have been simple and repetitive, mainly because of my kiddos not being too adventurous with food.  I am ok with that.  I realize there will be seasons of creating new and exciting things in the kitchen and seasons of going simple and easy. But it was time.  Time to make something rich and decadent.  Something to be able to share after serving a nice dinner with wonderful friends.  This was it.  I was eyeing it for a few weeks.  Sometimes I have a hard time deciding which dessert to make to bring places or serve, but this was easy.

This Brownie Bottom Chocolate Cheesecake is exactly what the title says it is.  A brownie bottom with a rich chocolate cheesecake and a rich ganache to to it off.  The 9-inch cheesecake was divided into 16 smallish pieces.  At first I was wondering if the pieces were going to be too small BUT that little piece of chocolateness was rich and decadent!  No more was needed, except maybe a dollop of fresh whipped cream and cup of black coffee to level off the sweetness.  Delicious.

For the recipe head over to Bake or Break.  I made the recipe exactly as posted.

 

Roasted Spaghetti Squash with Parmesan and Mushrooms May 5, 2016

Filed under: Miscellaneous,Side Dish,Uncategorized — stacielk @ 7:00 am
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I randomly purchased Squash Spaghetti Squash at the store.  It sat on my counter for a week or two.  Sometimes I do that.  Buy something with no plan to make anything specific.

I saw it every time I went in my kitchen (which is lot!) until a day came that I decided to search for a recipe and throw something together.  I also had spinach and mushrooms to use up that day (which I love) and added those ingredients in my search.

I found this Roasted Spaghetti Squash with Parmesan and Mushrooms, threw it together fairly quickly and had a delicious lunch!  It was light and full of flavor.

I will make it again, when I decide to randomly buy another spaghetti squash.  I do like to plan, although I like to be spontaneous also…sometimes it’s easier to buy a bunch of stuff I enjoy eating or want to try cooking with and do exactly what I did here.

 

 

Apple Cream Cheese Coffee Cake April 28, 2016

Filed under: Breakfast,cake,Uncategorized — stacielk @ 10:34 am
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I was planning to head to my mom’s one Friday.  My husband was going to be out of town for the weekend, my mom was having outpatient surgery the day before.  So I thought it would be nice for her to have some company and entertainment (aka my little ones)apple.

Before heading over there she started talking about this coffee cake she pinned.  She asked if I had a block of cream cheese.  I did.  I usually do have extra of those.  So I planned to bring it so she could whip this together.  My mom called back, “do you have flour” she asked.  I did, I ALWAYS have flour, plus some.  She was running low, so I lugged my flour container and block of cream cheese over.  Little did I know I was going to be ‘throwing’ this coffee cake together. :)

It was simple to make, maybe slightly time consuming because of the 3 components and the chopping of the apple.  But not difficult.

I popped it in the oven and before we knew it the house aroma was divine!  The coffeecake turned out great.  The sugery topping was a bit over the top…hence the comment on reducing the sugar in the recipe.  But otherwise, I loved it!  It was delicious slightly warm or chilled.  With a good cup of coffee.

Cream Cheese Apple Coffee Cake

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups chopped apples (chopped small)Cream Cheese Layer Ingredients:
  • 8 oz. softened cream cheese
  • 1 teaspoon vanilla
  • 3 tablespoons white sugarStreusel Ingredients:
  • 3/4 cup white sugar(reduce if you don’t like extremely sweet topping!)
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons cold butter

Preheat oven to 350ºF and grease an 8×8 inch square pan.

Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.

Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.

Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.

Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.

Bake for about 45 minutes or until the topping is browned.

Can be stored in the refrigerator.

Recipe from Yammie’s Noshery

 

Twice-Baked Butternut Squash December 3, 2015

Filed under: Uncategorized — stacielk @ 7:00 am

Hi friends!  It’s been a while…again.  I apologize for the time between each post!  It’s just life right now.  I’ve been making some fun things in my kitchen lately like this delicious Parmesan Herb Crusted Salmon and these Toffee Pumpkin Muffins, which I hope to make again soon!  I brought this Roasted Brussels Sprouts & Butternut Squash dish to a dinner party and made these Peanut Butter Bars for some friends who recently had babies.  Yum, all those recipes turned out great.  And just this week I made this Twice Baked Butternut Squash which I got the recipe right from the Aldi site.  It turned out great and is a delicious meat-free dish (for those who don’t mind eating a meal without meat :)

If you get to try any of these recipes, I would love to hear what you think of them!

I hope you had a wonderful Thanksgiving and just in case this is the last post until the new year….Merry Christmas! :)
Twice-Baked Butternut Squash

 

Twice-Baked Butternut Squash

1 medium butternut squash, halved and seeded

5 oz Honey Goat Cheese Log, crumbled, divided

¼ C Half & Half (I used almond milk)

2 T Unsalted Butter, melted

5 oz Dried Mixed Berries (I used craisens)

2 tsp Pumpkin Pie Spice

Salt, to taste

Pepper, to taste

½ C Chopped Pecans

  1. Preheat oven to 425°.
  2. In a large baking dish, place butternut squash cut side up. Add 2 cups hot water, cover with foil. Bake until tender, approx 45 min to 1 hr. Remove from oven, discard water, cool. Scoop out tender parts of squash leaving skin intact.
  3. In a medium bowl, combine squash, 3 oz  goat cheese, half & half, melted butter, mixed berries, pumpkin pie spice, salt and pepper. Stir together. Scoop mixture back into squash skin, top with remaining goat cheese and chopped pecans. Bake until mixture is slightly firm, approximately 10-12 minutes.
  4. Change oven setting to broil.
  5. Broil until cheese is browned, approximately 5-8 minutes. Serve and enjoy!

Recipe adopted from Chef Morgan, ALDI Test Kitchen  

 

Shredded Wheat Snack Mix December 30, 2014

Filed under: Appetizer,Miscellaneous,Uncategorized — stacielk @ 4:32 pm
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I hope everyone had a wonderful Christmas and enjoys their New Year.

This snack mix is a salty one, really easy to put together and I love the flavor of it.  Enjoy!

shredded wheat

Shredded Wheat Snack Mix

4 cups shredded wheat cereal (spoon size – I got mine from aldi so not sure if it’s the right sz or not.)

2 cups popped popcorn

1 cup small pretzels

1 cup mixed nuts

1 envelope Italian salad dressing/recipe mix

1/4 cup butter/margarine, melted

2 T Worcestershire sauce

1/4 tsp garlic powder

Preheat oven to 300.  In a medium-large bowl toss cereal with popcorn, pretzels and nuts.  Sprinkle evenly with salad dressing mix.

Mix butter, Worcestershire sauce & garlic powder.  Drizzle evenly over cereal and toss to coat.  Place on a 10x15x1 inch baking pan and bake for 30-35 minutes until lightly toasted.  Stir after 15 minutes.

Recipe from Kat’s Kitchen Binder (unsure of where original came from)

 

Butternut Squash Bread October 14, 2014

Filed under: Uncategorized — stacielk @ 7:00 am
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Have you ever eaten Butternut Squash Bread?  Very similar to pumpkin bread, except instead of using pumpkin, you use butternut squash.  You could probably take any pumpkin bread recipe and turn it into butternut squash bread.  It’s good!  The extra step of making the squash into a puree does add a bit of time, but it’s totally worth it.  If you’re looking for something new to make this fall, try making some Butternut Squash Bread, I don’t think you’ll be disappointed!

But-Sq-Bread

Here’s the recipe I used (I omitted 1 cup of sugar from the original recipe, 4 cups of sugar in the original recipes just seemed like an excessive amount BUT I’m sure would have made the bread a bit more delicious using the 4.)

Butternut Squash Bread

3 cups pureed butternut squash*

1 1/2 cups vegetable oil

3 cups white sugar

6 eggs

4 3/4 cup AP flour

1 1/2 tsp each of:  baking powder, baking soda, salt, ground cinnamon, gr nutmeg & gr cloves

walnuts/pecans (optional

Preheat to 350.  Grease 3 – 9×5 loaf pans or 2 pans and 12 cup muffin tin or whatever you desire to fit the batter in.

Mix together puree through eggs.  Add in the dry ingredients & nuts, if using, mixing until everything is just incorporated.

Bake the bread 40-50 minutes or until toothpick comes out clean.  (Muffins or smaller loafs will take less time)

Smells delicious and tastes even butter just from the oven!

*Cut squash in half, remove seeds, bake cut side down in baking/roasting/sheet pan with about 1 cup water for 30 min at 350 or until it is fork tender.  Remove from oven, scrap out flesh and throw in kitchen aid/food processor/blender to puree, use 3 cups of the puree for the bread

HAPPY FALL YA’LL!

 

Skillet Chocolate Chip Cookie and a Pinterest Dress April 23, 2014

Cookie-SkilletMake this TODAY.  I mean the cookie, not the dress, unless you have lots of time on your hand, than go ahead and make both, but this Skillet Chocolate Chip Cookie is a must.  Seriously, it’s only 7 in the morning, you still have time to serve it for breakfast, but don’t forget the ice cream.  Didn’t we used to have backwards day?  Today is a great day for that.  Start with dessert and end with your cup of coffee…although I think I will skip the coffee at 8 at night, then I won’t sleep, then the next day won’t be pretty.  My kids would not like me.  They don’t deserve that, so no coffee for me that late at night.  Or maybe you are reading this at 7 at night….you STILL have time :)  ANYWAY, where was I.  The Skillet Chocolate Chip Cookie is…awesome.  Just out of the oven with a scoop of vanilla ice cream.

Skillet Chocolate Chip Cookie

3/4 cup melted butter (I actually browned my butter b/c I recently read about putting browned butter in baked goods.  If you don’t know how to brown better Our Best Bites just posted about it so head over there to learn how!  It’s really not that hard, you just gotta keep an eye on it)

1 cup brown sugar

1/2 cup granulated sugar

1 egg + 1 yolk

2 cups flourDress-2

3/4 tsp baking soda

1 tsp kosher salt (I used course kosher salt and I will use maybe 1/2-3/4 tsp next time.  I actually do really enjoy the subtle salty taste on my tongue but without the ice cream I think it would be a bit much or I would just stick with regular salt.)

2 tsp vanilla

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350°.

In a large bowl, using a wooden spoon, combine melted butter and both sugars. Stir until there are no lumps.

Add in vanilla, egg and yolk. Stir until mixture is smooth and egg is fully incorporated.

Stir in flour, baking soda and salt until incorporated.

Fold in chocolate chips.

Spread evenly in a 10″ cast iron skillet. (I used a 9 inch)

Bake 15-20 minutes until edges start to golden. Don’t overcook. The center will appear slightly loose.

Let cool 10 minutes on wire rack and scoop onto plates or bowls.

Serve with vanilla ice cream.

Recipe from Cookie & Cups

Now for the dress.  Super cute, not too hard.  Creating my own pattern was a bit difficult, but I figured it out.  The only thing I would change next time would to make the bottom portion of the dress wider.  The tutorial came from The Ribbon Retreat Blog. Fabric is from JoAnn Fabrics. :)