Monday, February 29, 2016

Red Velvet Whoopie Pies with Oreo Crumb Icing

I'm starting to think the youngest daughter may yet be my next creative baker.  This weekend she wowed us all with her take on whoopie pies with her addition to store bought vanilla icing!  The results were wonderful and you could not eat just one!

One thing I've always enjoyed is cooking a big Sunday lunch. To try to get my girls to help out, I'll either have them make a side dish or dessert to add to the menu.  This week Audrey decided to use our new whoopie pan and create a new family favorite from the seasonal Red Velvet Oreo's I'd found at the grocery store. 

Audrey made the cake from start to finish for the first time on her own and we could not have been prouder.  She used an idea I've done for years by adding whole milk instead of water to the cake mix.  This addition just adds such depth and flavor, yet still keeps the cake moist. 

We spooned about one large tablespoon of the Oreo Crumb Icing in each whoopie pie round using our ice cream scoop which made it extra fun for Audrey.  She loved sticking the toothpick in them toward the end of each batch to check if they were done.


The icing sandwiched between each whoppie cake round helped take these over the top.  We enjoyed them yesterday at midday and then again after dinner during the Oscars.

Audrey hopes you will try them and knows they will become a new family favorite.  She has me thinking now of what else to add to icing to make it a little out of the ordinary.

So give these Red Velvet Whoopie Pies with Oreo Cookie Crumb Icing a try soon and especially get creative with your icing additions! 
Alise - The Ranch Kitchen

Wednesday, February 17, 2016

The Ranch Kitchen's Egg Roll Bowl

Tonight I wanted to cook something a little different, yet use what I had at my house.  I tend to have a little problem with the grocery store and usually impulse buy a little too much of certain things.  But thankfully it's good to overstock the pantry and fridge when you live in the country.

My motto should be to 'don't go shopping hungry'. Yesterday I bought two bags of 50% off Valentines candy that I certainly did not need. However, I did already have the cabbage, soy sauce and brown sugar because I always buy those in excess.  And as for the was put to good use. 

The Eggroll Bowl I prepared tonight was an easy dish that called for most of the ingredients I use in my Granny's Wilted Cabbage recipe.  Adding soy sauce and brown sugar along with the sliced ham steak was a great addition and made this a meal in itself. 

Thanks goodness for the pork we raise on our ranch from my daughter's FFA project.  It was put to good use in this fantastic recipe. 

We served this pork dish over white rice, but I also think it would be excellent over pasta.  This recipe will be easy to reheat and a treat for my lunch tomorrow.

So if you need a relatively low calorie dish that is full of flavor and just a little different from the meals you normally serve each night, this is your recipe.


Alise - The Ranch Kitchen