MY FRESH HOMEMADE CAKE MIXES FOR YOUR PANTRY SERIES: PART 4: BROWNIES MIX and BAKING RECIPE10/31/2024  BROWNIES (DRY MIX INGREDIENTS) 3 CUPS SUGAR 1 ½ CUPS FLOUR 1 CUP COCOA POWDER 1 TSP SALT (1 CUP CHOCOLATE CHIPS ARE OPTIONAL ADD IN) SIFT FLOUR, COCOA POWDER AND SALT Add all these ingredients into a bowl, except the chocolate chips and mix well until well combines. Then either use the following recipe to bake it or place in a Mason Jar in your pantry until time to use. BROWNIES RECIPE 2 ½ CUP of the BROWNIE DRY MIX ½ CUP MELTED, UNSALTED BUTTER 1 TBSP. VANILLA EXTRACT 2 EGGS Baking Directions Preheat your oven at 350 degrees, grease a 13X9 and cover with parchment paper. In a med-size bowl add the dry mix ingredients and mix well. Then, in another bowl mix the wet ingredients until combined. Next, add the dry ingredients to the wet, whisk well, then add the chocolate chips, stir and place in the baking pan. Bake for 30 to 40 MINUTES, depending on your oven. allow to cool before unmold it and slice it.
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 Category: BAKING HACK HOMEMADE CAKE MIXES Approx. Prep and Cook Time: 10 to 15 Minutes Approximate Cost: $1.60 for the cake mix only Difficulty Level: Easy Allergens, Other: For GF please use Gluten Free Flour Servings: Either 1 13x9 cake pan or 12 to 24 cupcakes depending on cupcakes size DRY HOMEMADE CAKE MIX 1 ¼ c. all-purpose flour (.60) 1 ¼ tsp. baking powder (.10) ½ tsp. baking soda (.10) ½ tsp. of salt (Kosher, or regular) (.10) ¾ c. organic white/blonde sugar (.20) 1 tbsp. Pure Vanilla Powder (.50) 1- quart size Mason Jar (These mix ingredients amount will render 2 cups of dry mix) DIRECTIONS TO MAKE YOUR DRY HOMEMADE CAKE MIX FOR YOUR PANTRY In a med-size bowl, mix all the ingredients listed above, make sure they are well combined. Move to a Mason Jar of your preference, that seal perfectly, so that the mix can be stored for several months, (if it last that long since you will be making cakes often, smile.) The dry mix render a bit over 2cups. RECIPE TO MAKE YOUR HOMEMADE CAKE OR CUPCAKES with the MIX PREHEAT YOUR OVER TO 350 DEGREES F. As during any baking, cover a 13x9 cake pan with parchment paper or olive oil spray. (If you are making cupcakes; however, then oil spray a 12 or 24 cupcake pan, (depends on size), and set aside. In a med-size mixing bowl, add all the wet ingredients listed below, whisk well to combine. Next, add them to the dry cake mix and whisk or beat just until all ingredients are combined.
Pour the batter into the baking pan (or the cupcake liners) bake the cake for 20 to 30 min., or the cupcakes for 15 min. depending on your oven calibration. A toothpick should come out clean. If you plan to frost or decorate the cake/cupcakes, let them cool down first. Also, never ever over beat your mixes. Beat/mix only until all the ingredients are soft & combined.  Category: BAKING HACK HOMEMADE CAKE MIXES Approx. Prep and Cook Time: 10 to 15 Minutes Approximate Cost: $1.60 for the cake mix only Difficulty Level: Easy Allergens, Other: For GF please use Gluten Free Flour Servings: Either 1 13x9 cake pan or 12 to 24 cupcakes depending on cupcakes size DIRECTIONS TO MAKE YOUR DRY HOMEMADE CAKE MIX FOR YOUR PANTRY 1 ¼ c. all-purpose flour (.60) 1 ¼ tsp. baking powder (.10) ½ tsp. baking soda (.10) ½ tsp. of salt (Kosher, or regular) (.10) ¾ c. organic white/blonde sugar (.20) 1 tbsp. Pure Vanilla Powder (.50) 1- quart size Mason Jar (These mix ingredients amount will render 2 cups of dry mix) DIRECTIONS TO MAKE YOUR CAKE or CUPCAKES In a med-size bowl, mix all the ingredients listed above, make sure they are well combined. Move to a Mason Jar of your preference, that seal perfectly, so that the mix can be stored for several months, (if it last that long since you will be making cakes often, smile.) The dry mix render a bit over 2cups. RECIPE TO MAKE YOUR HOMEMADE CAKE OR CUPCAKES with the MIX PREHEAT YOUR OVER TO 350 DEGREES F. Cover a 13x9 cake pan with parchment paper or olive oil spray. (If you are making cupcakes; oil spray a 12 or 24 cupcake pan, (depends on size), and set aside. In a med-size mixing bowl, add all the wet ingredients listed below, whisk well to combine.
Pour the batter into the baking pan (or the cupcake liners) bake the cake for 20 to 30 min., or the cupcakes for 15 min. depending on your oven calibration. A toothpick should come out clean. If you plan to frost or decorate the cake/cupcakes, let them cool down first.  INTRODUCTION The other day I was searching the net and came across a woman that was making homemade mixes. She caught my attention, because I am always trying to cook with the best and fresh possible ingredients. So I watched her out and loved the idea of making my own baking mixes. Then, I was curious and went to my pantry to check the ingredients listed in a cake box and pancake bag and my eyes went wide opened, some I have no idea what they are. I became really concerned. I never thought of how many ingredients and preservatives are listed in those boxes, especially, when there are some that we should not be eating in order to stay healthy. See a sample under my photo gallery below. So, I went back to my kitchen to try to come up with my own homemade baking mixes. It isn’t rocket science, since cake mixes are basically all-purpose (or cake) flour, sugar, baking powder, baking soda and salt, so those were my basic ingredients, I just had to work on the amounts. I consider myself a rookie HOMESTEDER. Why? For years, I have been making all these from scratch; Tzatziki, Humus, Dry & Italian Seasoning, Breads, basting oils, sweets and many more stuff, Smile. All fresh, no preservatives and ingredients that I can read, smile. Short story: Many years ago while my kids were growing up, I decided to stay at home to raise them the old fashion way. To contribute to the household income, I went to baking school to learn how to make wedding cakes (while they were at school.) It turned out to be an amazing decision, so many orders came up, that I had to turn some down because wedding cakes are time consuming to make, based on how much baking you have to do and the intense decoration details involved. (not to mention delivering the multiple decorated cakes to the venue in your car, smile.) So, TOMORROW POST I’ll give you the first version of MY FRESH HOMEMADE CAKE MIXES FOR YOUR PANTRY.  I cook a lot of chicken breast with a variety of ingredient, this time however, I am using one of my favorites, mussels. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $8.10 or ($4.05) per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 Chicken breast ($2.00) 1 ½ c. Mussels meat ($2.00) 1 ½ tbsp. Angie’s dry seasoning (.20) 1 tsp. Lemon Pepper (.10) 2 tbsp. Angie’s basting olive oil (.40) a handful of snow peas (.50) 2 c. cauliflower florets for the cauliflower rice ($2.00) 7 garlic cloves (.60) basil leaves and lemon to garnish (.30) Directions Clean the chicken breast of any visible fat and slice open in the middle (like to develop a small pocket.) Season with 1 tbsp. of my seasoning, 1 tsp. Lemon Pepper and 1 tbsp. of basting olive oil. Refrigerate. Cut the cauliflower into florets, process in the food processor to obtain a rice similar size grain. Add 1 tbsp. of basting EVOO, sauté the garlic until golden, add the snow peas until glossy green. Sauté briefly, then add the mussel’s meat. Remove from skillet. Sear the chicken breast in its oil until golden brown. Set aside. In the same skillet, add ½ tbsp. of my seasoning, some basting EVOO to the cauliflower rice and sauté for few minutes. To plate, place an open chicken breast on the plate, scoop enough mussel’s meat and snow peas on top, side with the cauliflower rice and garnish with basil leaves and lemon. Done! Enjoy. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  So, the other day I was craving butterscotch cupcakes, well, at least one. I didn’t want to make a lot, since I won’t eat them. Therefore, I cut my basic recipe in half, so simple, and this is what I came up with. They weren’t bad, smile. So I place the leftovers in the freezer. Category: Dessert Approx. Prep and Cook Time: Under 25 to 30 Minutes Approximate Cost: $4.25 or .53 cents each cupcake Difficulty Level: Easy Allergens, Other: For GF please, use Gluten Free flour Servings: 8 Ingredients ¾ c. Self-rising flour (.60) ½ c. Organic Sugar (.50) 2 eggs (at room temperature) (.40) ½ c. unsalted butter really softened and unsalted, since self-rising flour have salt already) (.75) 1 ½ tsp. good vanilla (if you like you can add ½ tsp. almond extract as well) ($1.00) 1 c. Butterscotch morsels ($1.00) Directions Pre-heat your oven at 325 degrees. Place cupcake wrappers in your baking pan. Using two separate bowls, mix all the dry ingredients well in one bowl and all the wet ingredients in the other bow. Now add the dry ingredients to the wet (NOTE: you can hold on the morsels now and then sprinkle the butterscotch morsels on top after you place them in the wrappers) Mix only until they are well mixed and smooth. Do not over mix. Place the batter inside the cupcake wrappers a bit before the edge with an ice cream scooper. Bake for about 15 to 20 depending on your oven. When you see they have risen to the top, remove from oven, insert a toothpick and it must come out dry. You can eat then as is when they cool down or add a tbsp. of simple syrup (1 c. water, 1 c. sugar. Bring it to a boil until all sugar is dissolved. Remove from stove and add the 1 tbsp. vanilla, or almond extract or the flavor of your choice.) Or if you do not want the vanilla simple syrup, just frost then with your favorite frosting, YUMMM.  Such a popular dish everywhere. Just get some beef chunks, the veggies of your choice, the seasonings that you love, some beef/chicken stock and BOOM, you got a yummy meal. Category: Entrée Approx. Prep and Cook Time: 45 minutes to 1 hour Approximate Cost: $16.40 or $4.10 per serving Difficulty Level: Easy to Intermediate Allergens, Other: Gluten Free Servings: 4+ Ingredients 1 lb. beef for stew (bottom round) cut in 1” pieces ($6.50) ¼ c. Basting oil ($1.80) 1 tsp. each of Turmeric, Curry my dry seasoning (.40) 2 peeled, rinsed, and cubed red potatoes (.60) 1 corn cut in slices (.35) 6 Garlic cloves, chopped (.30) 3 c. chicken stock or broth ($1.50) ½ c. of good red wine ($2.90) ½ (8 oz. can) of crushed tomato (.50) 2 Sofrito frozen disks (or ½ c. chopped cilantro) (.55) 1 tbsp. Achióte oil to sauté the beef (.40) 4 Carrots, peeled and sliced about 1 ½ inches (.60) Directions
Enjoy! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  If you’re like me, I like to change the flavors of my meals constantly. For instance, I season the Quinoa this time with an Italian/Indian flavor by adding the Curry powder and my Italian seasoning. Crazy right, smile... Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $8.79 or $2.20 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 4+ Ingredients for the Country Style Ribs ($6.04) 1 lb. Country Style Pork Ribs ($5.24) 1 tsp. granulated garlic (.10) ½ tsp. Sazón Tropical (.10) 1 tsp. Angie’s dry seasoning (.10) 1 ½ tbsp. Angie’s basting olive oil (.50) Directions for the Ribs Clean and pat dry the ribs. Cut each crosswise to open them up. Then season thoroughly with the ingredients listed under the ribs. Refrigerate. Ingredients for Quinoa ($3.55) 1 c. quinoa (.60) 3 to 4 large dry Shitake mushrooms broken into pieces ($1.00) 2 c. chicken stock ($1.00) 1 tsp. Sofrito seasoning (.10) 1 frozen Sofrito cube (.25) Angie’s Italian seasoning (.10) Curry Powder (.10) Ground Turmeric (.10) 1 ½ tsp. Angie’s basting olive oil (.30) Directions for the Quinoa While the ribs are in the fridge, in a med-size pan add 1 ½ tsp. of my basting olive oil until warm, then sauté for few seconds the dry Quinoa. Ever so carefully, add the 2 c. of chicken stock and all the other ingredients listed under Quinoa. Bring them to a boil, reduce heat to low, cover and cook for 25 minutes. DONE. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  Simple dish however, packing tons of flavor. The curry makes it so different and the white corn was a hit. Serve it over a bed of either rice, quinoa, pasta, yes, pasta or eat it as is. The short cooking time is awesome! Category: Entrée Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $5.65 or $1.88 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients ½ lb. lean ground chicken ($ 2.50) 1 can black beans, drain, rinsed and drain again ($1.25) 1 cup of frozen white corn (70) 1 ½ tsp. turmeric (.10) 1 tbsp. Coarse ground black pepper (.10) 1 ½ tsp. Curry (.10) 2 tsp. Paprika (.10) 2 tbsp. tomato sauce (.30) 1 c. chicken broth or stock (.50) Directions Season the chicken with turmeric, coarse ground black pepper, Curry, Paprika, salt to-taste and sauté in a skillet over med with basting olive oil until the pink color is gone. Then add all the other ingredients listed, (black beans, frozen corn and chicken broth.) Cook in med-low for about 10 to 15 minutes or until the stew thickens to your like. Remove and serve hot as is or over a bed of rice, smile. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  You never go wrong with a fish and veggies meal. So healthy and delicious. On top of that, this meal cooks in such short time if you steam the asparagus and Brussels before roast them, which is so convenient when you don’t work virtual and have to deal with traffic and stuff. Therefore, plan to make it. J Category: Entrée Approx. Prep and Cook Time: under 40 Minutes Approximate Cost: $10.85 or $5.43 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 flounder steaks ($4.50) 2 c. of cleaned and sliced Brussels Sprouts ($2.25) 2 handful of Asparagus, rinsed, pat dry, bottom ends cut, then cut in 2 to 3” ($1.50) 2 tbsp. Angie’s basting olive oil (.40) 1 tbsp. Angie’s dry seasoning (.10) 1 ½ tsp. Roasted garlic and herbs seasoning (.10) 1 ½ tbsp. Balsamic Vinegar (.30) 1 lemon (.50) 1 avocado ($1.20) Directions First, season the flounder steaks to-taste with my basting olive oil, my dry seasoning, and roasted garlic and herbs seasoning. Refrigerate. Next, cover a med-size baking pan with parchment paper and start your oven at 350 degrees. Then, prep your Brussels and Asparagus, season to-taste with my basting olive oil, my dry seasoning, roasted garlic and herbs seasoning and Balsamic Vinegar. Place in the oven until tender and golden brown. Finally, when the veggies are done, pan roast the flounder steaks until thoroughly cook and golden. Add the sliced lemon to the skillet to get golden, slice an avocado and now you are ready to plate. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |
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