Archive for the ‘Baking’ Tag

ADoseOfMee’s 1 Year Blogging Annivesary

Monday, December 20, 2010

ADoseOfMee’s 1 Year Blogging Anniversary Contest is now closed. Thank you to all who participated.  I will announce the winner shortly.

Update:  Monday, December 20, 2010: Congrats to EmmerTT for winning the grand prize.  I told Chong that if I had less than 5 comments (Hello Lurkers!), I’d send out cookies to everyone!  I’m still baking cookies and hope to be done by tonight or tomorrow so please email me your addresses, everyone, and I will send out your packages by Wednesday afternoon.  Thanks for participating!

Update:  Thursday, December 23, 2010:  Congrats to Robin for winning the grand prize.  I will ship out your package tomorrow.

Wow…I can’t believe it’s been one year since I started blogging.  It feels like I just started blogging a few months ago.  It’s been a lot of fun making, baking, eating, drooling, and sharing with everyone.  To celebrate, I’m going to give a lucky reader a 1 year anniversary present.

What’s included in the present:

-1 bag of steamed rice roll flour

-1 bag of steamed bun flour + 1 package of Chinese sausage

-1 can of coconut milk

-1 can of curry paste

-1 package of square 3 Ladies brand rice wrapper

-1 bag of vermicelli noodle

-1 package of bbq powder

-1 package of laab seasoning

-A container full of cookies (chocolate chips, white macadamia nut, peanut butter, etc.)

-And a few more surprises that even I don’t know about….yet!  (This will probably include more cookies and/or goodies to munch on).

**I will take a picture of the final package on Sunday, December 19 so you’ll know what you’ll be receiving.  Who doesn’t love free groceries and goodies?**

How to enter (Be sure to leave a VALID email address or I won’t be able to contact you if you win ):

Leave a comment stating what you like about my blog, whether it be the food, videos, pictures, ramblings, etc.


Leave a comment about what you would like to see on my blog in the future.

I reserve the right to change any information as needed.

One entry per person only, please.  This will close on Sunday, December 19, at 11:59 PM CST.  Again, be sure you leave a valid email address so I can contact you if you win, or else no valid email address = no winner. If the winner does not contact me within 48 hours, a new winner will be chosen.

Good Luck and Good Eats!


Chocolate Chip Cookies Video

Who doesn’t love freshly baked chocolate chip cookies?  With this easy and delicious recipe, you can make them whenever you want.  Here’s the recipe and pictorial.

Zucchini Bread Video

If you can’t tell that it’s summer by the hot weather we’ve having then you can surely tell by what vegetables are in season.  I got some zucchinis from the Farmer’s Market just to make zucchini bread.  Enjoy!  Here’s the Zucchini Bread pictorial.

Rosemary Bread, Steak Saltimbocca, & Green Beans

Last summer, I made my first yeast bread using the rosemary from my garden.  I was a bit hesitant to try making bread from scratch but fortunately, the bread turned out to be delicious.  I can’t wait until my baby rosemary plant grows big enough to start using it.  I also made steak saltimbocca and that turned out pretty tasty, too.  Served with a side of tomato and green beans.  Yum yum.

Click here for the recipes:

Rosemary Bread

Steak Saltimbocca

Rosemary Bread Pictorial

Rosemary                                                                                    Chopped

Waiting….                                                                                     Poof!

Add seasoning and herb

Add flour and stir

Oiled and waiting to rise

1 hour later

Egg wash


Cooling (2nd RB attempt–notice how it turned out better?)


Steak Saltimbocca Pictorial

1st layer:  flank steak, salt & peppered on both sides

2nd layer:  prosciutto

3rd layer: provolone cheese

4th layer:  sage

Rolled up

Ready to be seared


Baked…look at all that gooey cheese!


The rosemary bread tasted so good warm out of the oven and spread with a little butter.  I’m not growing sage this year so unless I’m really craving steak saltimbocca, I probably won’t be making this dish this year.  Chong says he’ll eat it again if I make it but I’m sure he’d prefer pasta or regular steak.

Eazee Cheezees

***I’m so slow sometimes.  I couldn’t figure out how to link websites until now.  So from now on, blogging and linking websites will be so much easier!***

Yah!  I found my inspiration to cook and bake again!  I was browsing through some food blogs and came upon this wonderful food site, TasteSpotting , and OMG, I’m in food heaven.  Browsed the site for a day and found some great food ideas.  This is the first recipe I’ve tried and it turned out pretty good.  Will make little changes next time I make them, which will probably be soon.  Thanks to Chef Cathy at ShowFood Chef for the recipe.

Eazee Cheezees Pictorial

Flour, salt, black pepper, butter, and medium cheddar & colby jack cheese

Used my handheld mixer to blend everything together


Rolled and cut out

1st batch:  seeing stars

2nd batch:  seeing flowers

Star Crackers

After all the time spent rolling, cutting, transferring and baking, this is all the stars I got from my first batch!  My right hand was cramping from making all those star and flower cut outs but it was worth it.  For the third batch, I just rolled it out and made square crackers.  Chong prefers the 3rd batch to the first two but they’re all equally good.

Semi-Baking Spree

My 5 year old niece was over a few weeks ago and she wanted to bake cupcakes so we made black-bottom cupcakes (since she loves chocolate).  I think she somewhat associates me with cupcakes because we’ve baked some a few times before.  Her favorite thing to do is decorating them with sprinkles.

Black Bottom Cupcakes

These are REALLY good cold!

I also made some somewhat pitiful looking pretzel because I was craving some.  I made a huge mistake and left the damp pretzels to dry off on top of a towel instead of just laying them for 5 seconds and then placing them on my baking sheet.  After the bottom had dried off, the pretzels stuck to the towel, making them hard to get off.  Now I have a baked dough towel.  : (  I didn’t know how they would turn out but they ended up baking up nicely.  I forgot how to shape the pretzels so mines look huge. But they were good and satisfying and that’s all that matters.


I got some rhubarb from my aunt yesterday and since I’ve been wanting to make Strawberry Rhubarb Pie, I decided to make it from scratch, including the dough.  The dough was pretty easy, I don’t understand why I was so hesitant and scared to try it in the first place.  The pie turned out beautiful but it’s really SOUR!  DH doesn’t even like to eat sour fruits so I know he won’t be eating this.  He prefers chocolate covered strawberries to the real thing, unless it’s sweet.

Strawberry Rhubarb Pie, unbaked


Would you care for a slice of pie?

Birthday Weekend Dinner

I can’t believe it’s already Friday. How does the week pass me by so quickly? Feels like I haven’t even done anything productive with my time. Well, I did “win” the poker tournament that Chong and I frequent every week. Actually, I came in second place but Dave, the winner, was nice enough to split the pot with me this week (since I split the pot with him 2 weeks ago) and then we played for the remaining $4. Poker is actually pretty fun. I started playing online and then graduated to real life and I think I can read certain people (my husband) well. : )

Ok, so last weekend turned out pretty well. I thought I wouldn’t have enough food to thinking I had too much food, to thinking I had just enough food. Man, can my brother eat! I spent a good 4-5 hours prepping and cooking and then when it came time to eat, I was too hungry and too pooped to enjoy my food. : ( But it was still good, especially dessert!!!

I made Manicotti Alla Romana (stuffed manicotti) and PB cake for Chong. My cousin and her husband bought me a Cafe Latte Strawberry Cheesecake and her younger brother and his gf bought Chong a Peanut Butter Silk Pie from Perkins. We went to Perkins last week and I wanted him to try the pie but unfortunately, they were out. So he had a piece of PB cake and pie and he was in heaven.

Manicotti Alla Romana


* 2 tablespoons olive oil
* 1/2 cup chopped onion
* 6 cloves garlic, finely chopped
* 1 pound ground beef
* salt to taste
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (12 ounce) package manicotti shells
* 2 cups ricotta cheese
* 2 eggs, beaten
* 3 cups spaghetti sauce, divided
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 tablespoons chicken bouillon granules
* 2 cups half-and-half
* 1/4 cup chopped fresh parsley
* 1 tablespoon chopped fresh basil
* 1/2 cup grated Parmesan cheese


1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
2. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
3. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9×13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
6. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
7. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

It looks like a lot of ingredients and work, but it’s not as hard as the recipe makes it AND it’s SUPER delicious so it’s worth it.

Mannicotti Alla Romana Pictorial

Cooking–>Cooling off

Garlic & onion–>Add sausage

Sausage/Ricotta/Spinach–>Mix together



Baked (used mozzarella instead of parmesan)

Ready to serve

Results:  These were pretty good.  I loved the creamy white sauce combined with the tangy tomatoe sauce.  The filling could’ve used a bit more salt, pepper, and Italian seasoning but I didn’t want to make the stuffing out-taste the rest of the dish.  Everyone loved it, including P’s husband, who is a very picky eater.  I have leftover stuffing and sauce in the fridge so maybe I’ll make stuffed shells this weekend.

As promised, I made Chong a PB cake and after his first taste of the cake, he wanted to devour the rest of the it.  I think he was really hungry at this point, but dinner was an hour away so I didn’t want him to spoil his appetite so he only got a small bite. The cake and frosting were  really easy to make.  I didn’t have enough time to make the cake look pretty so it’s just a plain half-frosted cake in case some people didn’t want frosting.  Oh, and silly me bought whipping cream instead of heavy cream but it didn’t make a difference since I used such a little amount.  Even milk could’ve worked.  Darn, now I have to find a way to use up the rest of the whipping cream before it goes bad.

Peanut Butter Cake II


  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 (18.25 ounce) package butter cake mix
  • 2/3 cup water
  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1/3 cup heavy cream


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
  2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
  3. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
  4. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner’s sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

Peanut Butter Cake Pictorial

Butter & pb–>Cream together

Add eggs & water–>Stir

Add cake mix–>Mix


Golden deliciousness

Butter & pb–>Mix with powder sugar & whipping cream

Frosted and ready to eat!

Wow, I realized I took ALOT of pictures but I didn’t think it would take this much work to post them up!  Ok, this will be Part I and will come back later with Part II.

Battle of the Breads Pictorials

It’s only the beginning of February and I can’t wait for summer to come! I love all the fresh vegetables and fruits that come along with the warmer months. Last year, I somehow ended up with so much zucchini that I didn’t know what else to make with it (besides stir-fries) so I found a great zucchini bread recipe and ended up baking tons of it for myself and my family and friends.

Zucchini Bread


  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts


  1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8×4 inch loaf pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
  3. Bake for 60 to 70 minutes, or until done.

Zucchini Bread Pictorial

Dry ingredients (flour, baking soda, baking powder, salt, & cinnamon

Wet ingredients (eggs, sugar, oil, & vanilla)

Stir wet ingredients, add grated zucchini and stir again

Add dry ingredients to wet ingredients

Mix well

Pour into 9 x 13 pan sprayed with Pam for Baking

1 hour later: a delicious golden brown bread

Unfortunately, I didn’t keep this for myself so I didn’t cut into the bread but you can see the green flecks of zucchini on the top so you know you’re getting your vegetables. Ah…I love having my family be my guinea pigs and I know they love it, too.

Speaking of bread, I fell in love with banana bread after my first attempt at making it. Who knew that baking sweet breads could be so easy? After a few attempts and trying out 2 recipes, I’ve finally found my perfect banana bread recipe. It comes out moist and delicious every time! Trust me, I’ve made this bread about 30 times within 2 years.

Banana Bread


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup white sugar
  • 1 egg
  • 5 tablespoons milk or buttermilk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 1 cup mashed bananas
  • 1/2 cup chopped walnuts (optional)


  1. Sift together flour, baking soda, baking powder, and salt.
  2. In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9×5 inch loaf pan.
  3. Bake at 350 degrees F (175 degrees C) for 50 minutes.

Banana Bread Pictorial

Oops, I microwaved my butter a bit too long

Add brown sugar

Cream together

Such a lonely egg, isn’t it?

Mixed in

Add buttermilk

Add mashed bananas


Add dry ingredients

Pretty, isn’t it?

Ready to be baked!

A long 50 minutes later…

Care for a slice?

Okay, I saved the best (at least, according to DH) for last. Who doesn’t love a sugary-cinnamonny piece of Monkey Bread?!?!?! I first made this for DH for brunch and he fell in love with it. This is now one of his favorite breakfast food.

Monkey Bread


  • 3 (12 ounce) packages refrigerated biscuit dough
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine or butter
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  3. In a small saucepan, melt the margarine or butter over medium heat. Boil for 1 minute. Pour over the biscuits.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Monkey Bread Pictorial

I just couldn’t resist buying this cute mini-bundt pan

I only used 2 cans of biscuits


Cinnamon-sugar mixture

Rolled in cinnasugar

Almost ready for the oven

Melted butter (I used the microwave)

Pour into dough





I love Monkey Bread because 1) it’s so easy to make 2) Anyone can make it and 3) it tastes good! Yum…look at that buttery, golden deliciousness!

More Cookies!

Baked some peanut butter cookies for Chong on Christmas Eve.  I was trying to time it right so the cookies would be ready when he got home but he got home earlier than I had expected while the cookies were still baking in the oven.  I halved the recipe so my measures are different from the ingredient listed below.

Classic Peanut Butter Cookies


  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda


  1. Cream together butter, peanut butter and sugars. Beat in eggs.
  2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
  3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
Shifting flour, baking powder, baking soda, & salt                                        Shifted

1/2 c (1 stick) softened butter)

Add brown and white sugar                                                Cream together

Add peanut butter                                                               Cream together

Add egg                                                               Mix together

Add flour mixture                                                Mix well

Chilled for 1 hour

Roll into balls


Cooled and ready to eat!

Maybe next time, I’ll flatten them and see how he likes it.  I think that regardless of how they look like, he’s going to devourer them!

Happy Holidays!!!

Whew!  It’s mid-afternoon and I’m so tired already!  I’m not even done prepping/cooking half my food!  Good thing both desserts are made and just cooling.  Still have to finish the eggrolls and start on the spring rolls.  Letting the cream cheese soften up a bit before I start on it.

Darn weather!  I wasn’t sure if my side of the family were coming over so I didn’t start prepping yesterday.  It has finally stopped snowing so maybe they’ll make the short drive over in an hour or so.

Happy Holidays and Merry Christmas! Will be back later, unless I can’t move.  : )

Updated 12/27/09

I was sooo full but still had the energy to go bowling for 2 hours!  Christmas was a blast this year.  Got a fondue set from my cousin and now my thoughts are filled with what to include for my Hot Pot Night!

Ok, back to the food. I had intended on taking numerous pictures so I can post up some pictorials but things got hectic once I had guests and I was trying to finish up the food because it was getting late so I didn’t have time to take as many photos as I would’ve liked.  *Deep breath*

Chong was a great help in making these potstickers.


Ready to eat!

Eggrolls.  These were sooo good!

These spring rolls were humongous!  And delicious!

Cream cheese puffs

Purple sticky rice my mom made

Key Lime pie

Sliced, top with Cool Whip

Christmas Dinner

had a very successful Christmas this year.  Looking forward to next Christmas!  Hope your day was also filled with fun, food, family, and love!