12.19.2012

In 2013

Dear followers,
Yes I have taken a huge break from blogging(: I plan to start again sometime around the beginning of 2013. Raspberry Cappuccino will now be co-hosted. Look for amazing new recipes and home ideas! Hope to see you then!
Xxxxxxxxxxxx

9.13.2012

Chocolate Zucchini Nut Cake || GUEST POST


When Anne Katherine asked me if I could do a post of a zucchini recipe, I was a bit stumped at first. Until I remembered reading in one of my cookbooks the words "chocolate" & "zucchini" in one of the recipes, so I quickly looked that up and decided right then and there to make it for my guest post. :)

If you know anything about most people, it's that they don't like eating vegetables. (Unless you're on a diet of course. Then you have to like them. ;) )

But what I love most about this recipe is that it's very, "sneaky". You don't notice the zucchini at all in the cake, because it's so well blended into the mixture. My only suggestion is that unless you and/or family love nuts, don't add any to the cake. It'll only ruin it for you. 
Hope you enjoy! ;)

Chocolate Zucchini Nut Cake
(recipe based from 200 Cake Mix Creations)

>>INGREDIENTS
1 chocolate or yellow cake mix
3 eggs
1/4 cup oil
1/4 cup applesauce
1/2 cup water
2 cups peeled and grated zucchini*
3/4 cup mini chocolate chips
1/2 cup chopped walnuts
1 container of chocolate or cream cheese frosting

>>MAKE IT
Preheat oven to 350 degrees.

In a bowl, beat together the cake mix, eggs, oil, applesauce, and water. Stir in the zucchini, chocolate chips, and nuts. Pour batter into a greased and floured 9 x 13-inch pan. Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean. Spread frosting over cooled cake or sprinkle with powdered sugar.

*If using large zucchini, remove seeds before grating. Approximate 2 1/2 to 3 small zucchini yields 2 cups grated.

Makes 15-18 servings


ABOUT THE GIRL
NELA
"I blog to serve my Lord and Savior Jesus Christ. It's taken me awhile to figure this blog out, but I've finally come to a conlusion that I blog about the everyday things. Things that interest me, family events, photography, recipes, inspirations, and occasionally horses and fashion. This blog is to inspire others to glorify Christ our Lord, but ultimately I blog to serve my Lord and King in everything that I do. "
"So whether you eat or drink or whatever you do, do it all for the glory of God." 
{1 Corinthians 10:31}

VISIT HER BLOG:


9.10.2012

Fifteen Spatulas || BLOGS I LOVE

I'm going to do something a little different for this week's post. I usually share a recipe that I've tweaked a little, but not this time. This one is perfect just the way it is. In fact, all of the recipes I've tried from Fifteen Spatulas are perfect so far.

Here are some must-tries:
Tomato Cucumber Barley Salad

Blueberry Meyer Lemon Muffins with Streusel Crumb Topping


Crispy Baked Garlic Fries

Or like us, you can make
We've made them three times so far. Because they really are that good.

>>INGREDIENTS
for the dough:
2-1/2 c. flour
1 t. salt
2-1/4 t. instant quick rise yeast
1 c. warm water (110 degrees f)
for the topping:
1/2 c. warm water
1 T. baking soda
vegetable oil for greasing sheet pan
course sea salt, for sprinkling
3 T. unsalted butter, melted

>>MAKE IT
  1. Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
  2. Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes.
  3. Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F).
  4. Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).
  5. Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay.
  6. Roll each of the eight pieces into a long rope, and shape each one into a pretzel (see the step-by-step photos on the blog post to see how to do this).
  7. Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
  8. Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven, so the bread can soak up all the buttery goodness. Mmm.
  9. Enjoy while they are hot, and keep in mind these don't taste as amazing the next day. So this pretty much means that you're allowed to eat all of them now =) Enjoy!

ABOUT THE AUTHOR
Joanne Ozug

"I created Fifteen Spatulas in 2010, a place where I would share my recipes and explain things like why patting a steak dry before searing can be the difference between a good and bad steak, or how to cream butter and sugar properly, and why it can directly determine how light or heavy your cake turns out."









9.06.2012

$5 Starbucks E-Card || GIVEAWAY

It's about a month before fall. I don't know about you, but I'm ready for another giveaway around here. Last year about this time I had a small Starbucks e-gift giveaway. Just $5, but a way to say thank you to my followers. History repeats itself.


>>Mandatory<<
Follow this blog publicly via google friend connect (GFC)>>>leave your name. 
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>>Extra<<
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add my button to your sidebar>>>leave the link
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add THE GIVEAWAY BUTTON (below) to your sidebar>>>leave the link
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add my blog to your blogroll>>>leave the link
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THIS GIVEAWAY IS WORLDWIDE AND WILL CLOSE NOVEMBER 1, 2012 @ 12:00 EST.
PLEASE LEAVE AN EMAIL ADDRESS OR BLOG URL SO THAT I HAVE A WAY TO CONTACT YOU IF YOU WIN. A WINNER WILL BE SELECTED VIA RANDOM.ORG. IF YOU HAVE QUESTIONS EMAIL ME @ RASPBERRYCAPPUCCINO@GMAIL.COM

v
(Grab the button!)
Starbucks Giveaway at Raspberry Cappuccino

9.03.2012

Apple Pancakes

Is it too early for apples? Hendersonville, NC is known for its apples. That's why last fall we had some boxes of them mailed to us(: We'll have to do it again this year. And when we do, we'll be using them to make Apple Pancakes.
(Pinterest. I'll post a picture of them soon though!!)


>>Ingredients
2 c. flour (or whole wheat pastry flour)
1/4 c. sugar
2 t. cinnamon
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 eggs
2 c. buttermilk
1/3 c. oil
2 apples, finely diced
>>Make It
Combine dry ingredients. Stir in wet ingredients. Fold in the apples and mix until just combined. Scoop 1/2 cup pancakes onto a greased griddle. Flip when bubbles appear on top, 1-1/2 minutes. Cook until golden brown. Serve with butter and maple syrup!

Our pets officially outnumber our family members! (Is that a good thing??:) Caroline adopted "Ron" a few days ago. Any other cat lovers out there?

8.30.2012

Japanese Pote-Mayo Corn Pizza || GUEST POST


Corn?  On pizza?  That was my reaction.  Except I was in Italy, not Japan, and who was I to argue with an Italian cooking my pizza?  (And yes, it was so good.)

I returned to my home in Japan after my jaunt in Europe with a renewed appetite for pizza.  I was ecstatic to find that corn was a popular topping there, too, and looked forward to every juicy pop between my teeth, followed by a wave of sweetness over the tongue.  Add comforting ingredients like wheat dough, potatoes, and cheese and, well, you’ll be too busy eating to sing praise.


In case you’re wondering, the “pote” in “pote-mayo” refers to the ingredient, potato.  In recent years, the Japanese have taken to shortening descriptive words.  It makes the word cuter for one thing and arguably makes speech more efficient in another.  Kind of like how Americans say “mayo” instead of “mayonnaise.”
So, think of this pizza like the best tuna-mayo sandwich.  Ever.




>>Ingredients
Prepared pizza dough
1 small can of tuna
2 ears of corn or ½ can of non-GMO corn
2-3 fingerling potatoes, sliced with a mandoline
1-2 tbsp Japanese Kewpie mayonnaise, grapeseed oil mayonnaise, or regular
½ tsp non-GMO soy sauce
Mozzarella or gruyere (to sprinkle on to your heart’s content)

>>Make It
Pre-heat the oven to 400 degrees F.
You can make your own pizza dough or buy prepared varieties from the store.  Now, I’m all about DIY, but pizza dough is just one thing I’ve had enough bad experiences with to try again within the next decade.  I like to get dough for $0.99 from Trader Joe’s.
In a small bowl, mix a tablespoon of your choice of mayonnaise with ½ teaspoon of soy sauce.  Add and mix the tuna.  Kewpie mayonnaise tends to have a sharper taste that complements the rest of your ingredients, but my second choice is grape seed oil mayo.  Add more for your own preference in consistency.

When you’ve rolled out your dough, spread the tuna mixture.  Place the slices of potatoes across the dough.  Drain the liquids from the corn if you’re using canned, and then sprinkle the corn atop the pizza, followed by your choice of cheese. Bake the pizza for 12 minutes or until the cheese starts to bubble and the crust is golden.



Tara Spenser is currently the resident writer for workingcapital.org, where she researches the most affordable business cash advance companies available. In her spare time, she enjoys blogging, swimming and being a mom.

8.27.2012

Coconut Macaroons || RWR*

Even though my senior year has started and I'm busy with school again, I still push myself to post. Not only does this blog keep me cooking, but I use it as my personal recipe book. Constantly.
When I'm baking for someone and I need a safe recipe I've already tried, I know where to find it.


>>Ingredients
2-2/3 c. shredded, sweetened coconut
1/2 c. sugar
1/4 c. flour
1/4 t. salt
4 egg whites
1/2 t. vanilla extract
1/2 t. almond extract

>>Make It
In a medium-size bowl, combine coconut, sugar, flour, and salt. Set aside.
In a small bowl whisk egg whites until soft peeks form. Stir in vanilla and almond extract.
Drop rounded tablespoonfuls onto parchment paper. Bake at 325 degrees until golden brown, 18-20 minutes.

Makes 12 small macaroons


*RECIPES WORTH REPEATING