Cranberry Breakfast Cake

FOR THE CAKE

1/2 cup vanilla Greek Yogurt
2 oranges
1/2 cup room temperature butter (salted or unsalted, your choice)
1 cup granulated sugar
1 large egg (room temperature)
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 teaspoons baking powder
2 cups all-purpose flour
1 teaspoon salt (if you use unsalted butter, less if you use salted butter)
2 cups whole cranberries

FOR THE GLAZE

1 cup cranberries
1 cup jelly or jam (apricot, red currant, strawberry, raspberry)
2 TBSP water OR orange liqueur

Directions:

Preheat your oven to 350 degrees Fahrenheit.
Cream your butter in a large bowl.
Add sugar and continue to whip until light and fluffy.
Add extracts and mix until fully incorporated.
Add your egg. Whip until smooth.
Add half of the flour to the wet ingredients. Mix well.
Add half of the yogurt. Mix well.
Add the final half of the flour along with the baking soda and salt. Mix well.
Add the rest of the yogurt. Mix well.
You’re going to end up with a thick batter.
Put your oranges in a blender and chop them up, peel and all. Then add that to the mixture.
Add your berries. .
Stir the cranberries into the batter and mix thoroughly..
Place in preheated oven and bake for 40 – 45 minutes or until toothpick comes out clean and cake springs back to the touch.
Remove from the oven and place on a wire rack to cool.

Make your Glaze
While your cake is baking and cooling, make your glaze. Place your berries in the microwave for 30 seconds. Stir. Place them for another 30 seconds if they’re not fully broken down.
Stir in the jam and 2 – 3 tablespoons warm water until it reaches a glaze consistency.
Remove the cake from the pan and drizzle half of the glaze on top.
Slice and serve!

I made this as a Christmas Tree cake and added green food coloring to orange marmalade for the glaze.

Cream Cheese Oatmeal Bread

 

 

 

 

Makes 4 loaves

Ingredients

3 cups oatmeal
3 cups milk
2 cups cake flour
2 cups brown sugar
16 ounces cream cheese
4 eggs
1 tablespoon vanilla
2 tablespoons cinnamon
1 tablespoon nutmeg
2 teaspoons baking soda
fruit (optional)

Directions

Put your oatmeal into a large bowl and pour in the milk to cover the oats. Cover the bowl with a towel and let sit for 60 minutes until the oats have soaked up all the milk.

Preheat your oven to 350 degrees

In a second bowl add the eggs and cream cheese and beat until smooth. Add the brown sugar, vanilla, nutmeg, cinnamon, baking soda and cake flour and beat.

Add the contents of the second bowl to the oatmeal and stir until well mixed. I add fresh fruit (optional) at this time.

Butter the edges and bottoms of your bread pans and pour in the mixture leaving room for the bread to rise.

Bake at 350 for 46 to 60 minutes until done. Pull from the oven and let sit for 10 minutes to cool.

Enjoy.

 

My Experiences as a Mystery Shopper

With raising costs for everything I am grateful I have an opportunity to earn extra money as a mystery shopper.  Even though a lot of the shops are the same, the experiences are always different.

Such as the other day I was planning on going to a well known wholesale club to buy discount gas.  I checked my emails first and found a mystery shop of this same club.  I signed up for and received this shop so I was able to write off my gas driving to this club to purchase this gas.  An d I was paid to do it also,.  It was 15 minutes in the club, a 5 minute report and I made $8.

One of my favorite type of shops is a reveal with a reward.  A few years ago I did some of these shops at a well known fast food place.  The cashier was supposed to follow company policy in the up-sell from a sandwich to a combo. If they failed to up-sell they would receive a failure note. If they did everything correct I would return to the counter after my meal and ask to talk to the manager.  I would then tell the manager I was a mystery shopper and I had just shopped the cashier.  I would them congratulate the cashier and present them with a company certificate for #25.  The looks on the face the cashiers when they received those certificate was what made me enjoy those shops.

One of the funny ones I did was a national home improvement store.  I was supposed to look for and out of stock item in the department I was shopping and ask a crew member for that item.  The proper thing for them to do would be check the back room and then come out and tell me they were out of stock. They were supposed to then look the part up on their system and tell me the nearest store in their chain with that part. The person I encountered did all that and then added “You can probably find it cheaper at ‘competitor’s name’ just down the block.” A facepalm moment for me right there.  And I had to report that in my paperwork for the shop.

Those are just a few of my experiences.  If you would like to know more about mystery shopping a good resource is the Mystery Shopping Forum,

Chicken Cheddar Patty Melt

Made Patty Melts today for dinner.  Used Waffles and Chicken with a special sauce.  The sauce is east to make.

1 Tablespoon Honey
1 Tablespoon Brown Sugar
1 Teaspoon Garlic
2 Teaspoons Horseradish
2 Tablespoons Yellow Mustard.

Then mix and spread on the chicken.

I used store bought waffles as they come in a good size for a breaded chicken patty.  I toasted the waffles, then buttered them and added them to the skillet and placed a slice of cheddar on top, then the breaded chicken patty, the special sauce and another slice of cheddar then topped it with another waffle.  I grilled it in the skillet over medium heat until the cheese was melted and the waffle toasted then flipped and repeated it.  The result was a perfect chicken and waffles sandwich.

 

Grogu

 

I like to paint to relax.  I bought some UV paints and wanted to play with them so for my nephew’s birthday this year I painted him a Grogu as he is a big Star Wars fan.

Black Bean Brownies

1-1/2 cups black beans (1 15-oz can, drained and rinsed very
well)
2 tablespoons cocoa powder
1/2 cup quick oats
1/4 teaspoon salt
2/3 cup pure maple syrup, (honey, or agave)
1/4 cup coconut or vegetable oil
2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
1/2 cup to 2/3 cup chocolate chips

 

 

Preheat oven to 350 F.
Put the black beans and syrup in your blender/food processor and blend well until completely smooth.
Add the rest ingredients except chips and blend until smooth.
Stir in the chips, then pour into a greased 8×8 pan.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
If they still look a bit under cooked, you can place them in the fridge overnight and they will firm up! Makes 9-12 brownies.

I used Reese’s Peanut Butter chips in mine and added a layer on top of the brownies after they were poured into the pan to make them look nice.

Cold Cucumber Yogurt Soup

Ingredients:

2  english cucumbers, peeled and seeded
2 cups yogurt
1/4 cup sour cream
1 tablespoon chopped dill
2 tablespoon chopped mint
1 clove garlic
The juice of 1 1/2 limes

Directions:

In blender, puree cucumber with yogurt, herbs, garlic and lime juice; season with salt and pepper. Chill

Andrew’s Carrot Cake

Ingredients:

2 2/3 Cups All Purpose Flour
4 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
2 Pound Carrots, Grated Fine (7 cups)
1 Cup Plus 2/3 Cup Granulated Sugar
½ Pound (2 sticks) Unsalted Butter
1 Cup Light Brown Sugar
5 Eggs
1-1/2 Teaspoons Vanilla Extract

Option: Raisins and Walnuts

3/4 Cup Chopped Toasted Walnuts
3/4 Cup Raisins (golden)

Option: Pineapple and Pecans

1 20 ounce can crushed pineapple packed in its own juice, strained and pressing pineapple against strainer with wooden spoon to drain thoroughly; 3/4 cup chopped pecans, toasted .

Option:  Equal measures of grated unpeeled zucchini, peeled Granny Smith
apples or sweet potatoes may be used. All are drained 20 to 30 minutes and
each yields varying amounts of liquid.

Tangy Cream Cheese Frosting

1 Pound Cream Cheese, Softened
10 Tablespoons Unsalted Butter, Softened
2-1/2 Cups Confectioner’s Sugar
2-1/2 Tablespoons Sour Cream

Directions:

If using walnuts or pecans put chopped nuts in a medium skillet set over medium heat, shaking pan occasionally to move nuts, until fragrant, 5 to 7 minutes.

To make the cake: adjust oven rack to center position and heat oven to 350F. Generously grease & flour bottom and sides of 2 9″ round cake pans. Invert pans and rap sharply to remove excess flour.

Whisk dry ingredients, flour through salt, in large bowl. set aside. Toss grated carrots with 1 cup granulated sugar in colander set over large bowl; drain until 1 cup liquid has collected, 20 to 30 minutes.

Meanwhile, melt butter in large skillet over medium-low heat, stirring frequently; cook until golden brown, 8 to 10 minutes. Transfer to large bowl; cool for 10 minutes, then whisk in remaining granulated sugar and brown sugar. Add eggs one at a time, whisking thoroughly before adding the next; add vanilla. Add flour mixture, stirring until almost combined, then mix in carrots. (If using either option add raisins & nuts or pineapple & nuts along with carrots.)

Divide batter evenly between pans; smooth surfaces with rubber spatula. Bake until cake feels firm in center when pressed lightly and toothpick inserted into center comes out perfectly clean, 40 to 50 minutes. Transfer pans to wire racks; cool for 10 minutes. Run knife around the perimeter of each pan, invert cakes onto racks. Re-invert onto additional racks; cool completely before frosting.

For the frosting; beat cream cheese and butter in medium bowl with hand-held mixer on low speed until homogeneous, 3 to 4 minutes. Add confectioner’s sugar & sour cream; beat until well blended, 1 to 2 minutes longer.

Calico Slaw

Ingredients:

1 pound Brussels Sprouts
2 Medium apples
3 medium carrots
1 cup chopped walnuts
1 cup Craisins
Bottle of Raspberry Vinaigrette Dressing

Directions

Wash your veggies and fruit.  Peel the carrots and slice them into your blender/food processor.  Chop them finely in the processor then put them in a bowl

Cut the bottom off of your Brussels Sprouts and chop them finely in the processor.  Add them to the bowl.

Peel the apples and chop them into small pieces, add them to the bowl along with the chopped walnuts and Craisins.

Mix well while flavoring to taste with dressing.

Ejoy.