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Archive for the ‘Pastry/Baking’ Category

Spiced Oatmeal Cookies

Kiddos asked for oatmeal cookies, but while I was getting out the ingredients, I saw some spices I had from Thanksgiving. I know people add cinnamon to oatmeal cookies, so why not a little clove too? Wow! Loved it. Just enough of a kick and so perfect with coffee. Plus the house smelled absolutely amazing. Next time you make oatmeal cookies, give them a little pizzazz. Don’t be afraid. You’ll love it!

Spiced Oatmeal Cookies:

2 cups all-purpose flour – .50
3 cups quick cooking oats – .55
2 sticks butter, softened (1 cup) – 1.50
1 cup packed brown sugar – .60
3/4 cup white sugar – .40
2 eggs – .30
1 tsp vanilla – pantry
1 1/2 tsp cinnamon – pantry
1/2 tsp ground clover – pantry
1 tsp baking powder – pantry
1 tsp salt – pantry
*Optional – 1 cup chocolate chips and 1 cup raisins

COST: $3.85

In a medium bowl, cream together butter and both sugars. Beat in eggs, one at a time and then add vanilla. Once combined, set aside.

In separate bowl, sift together flour, baking soda, salt, cinnamon and clove. Once mixed, stir in creamed mixture with wooden spoon. When combined, mix in oats, then split mixture in half. Add 1 cup chocolate chips to one half and 1 cup raisins to the other. Mix well, cover and chill dough for 15 mins in freezer.

Preheat oven to 375 degrees. Grease cookie sheets. Roll dough into small balls, place a few inches apart on cookie sheets and flatten each cookie with a large fork dipped in cinnamon sugar (1/8 cup sugar with 1/4 teaspoon cinnamon).

Bake for 8 to 10 minutes. The longer you cook, the crispier they are. The shorter you cook, the more chewy the cookie. I did each batch different cooking times to create a variation. Works great! Everyone is satisfied.


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Chocolate Stout Cupcakes with Chocolate Glaze

If you love Guinness and you love chocolate, you will love these cupcakes. They are a cinch to make and turned out fantastic! The perfect ending to another fun and festive St. Patrick’s Day. And the the great thing about them, they aren’t green! So, make them any time you just want to enjoy a great Chocolate Cupcake!

Oh, and special thanks to food.com and foodnetwork.com for supplying the recipes. I modified the glaze a bit, because I didn’t have corn syrup, but it’s still beautiful and very tasty. On the cupcakes, I simply halved the recipe and sped it up. I have limited time and 12 cupcakes is plenty for our family. Worked great! I had an even amount for all 12 cupcakes and it left me some Guinness to enjoy as I cooked! Added bonus.

Chocolate Stout Cupcakes:

1 cup of flour – $.35
1/3 cup of cocoa powder – $.50
1/2 cup of white sugar – $.30
1/2 cup of brown sugar – $.45
1/2 cup Guinness Beer (or other Stout) – $1.00
1 egg – $.33
1 cup of butter 1/2 cup butter (revised and proven to be just as moist) – $.75
1/4 cup sour cream – $.45
1/2 tsp baking soda – pantry
Whipped Cream (optional)

COST: $4.13

Preheat oven to 350 degrees and fill your cupcake tin with paper cups. Set aside.

In microwave, melt butter and brown suger. Remove when butter is melted and whisk till smooth and sugar is dissolved. Add Guinness and cocoa powder and whisk again, till combined and creamy.

In another bowl, sift together salt, flour, white sugar and baking soda. Add flour mixture to Guinness mixture and beat with a whisk, by hand, till smooth and combined. Add egg and sour cream and beat again until solid in color.

Divide batter evenly amongst cupcake cups. Bake for 20-25 minutes or till cupcakes spring back to the touch. Cool for 45 minutes before removing paper cups and glazing.

Chocolate Glaze:

1/4 cup unsalted butter – $.25
1/2 cup bittersweet chocolate, chopped (I used chips, from bulk bin) – $.75
1 cup confectioners’ sugar, sifted (Important! I skipped the sifting. Not a good idea) – $.75
1/8 cup whole milk – fridge
1/2 tsp vanilla extract – pantry

Combine butter, milk and vanilla in medium saucepan and heat over medium heat (preferably on gas stove), just until butter is melted. Decrease heat to low and add chocolate. Whisk until melted, then immediately turn off heat and add powdered sugar. Whisk until smooth. Let cool 5 minutes.

Stir again and pour over cooled cupcake. Delicious!

COST: $1.75


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