tag:blogger.com,1999:blog-16641572404394248472024-03-23T03:25:45.870-07:00Buttercream BarbieTiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.comBlogger512125tag:blogger.com,1999:blog-1664157240439424847.post-39980180118645061072018-02-24T07:37:00.001-08:002018-02-24T07:37:30.754-08:00Tennis Cake<img src="https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/28166267_10101049130791443_528549015829249317_n.jpg?oh=f7d16eeefacb48883d7ddeea25a335e5&oe=5B0C5AD9" width=520><br>Happy 11th Birthday to my little tennis addict! Tennis is our life now and I love it. We are at the club 6 days a week and gearing up to do USTA tournaments this year. Now that Z is 11 year old, he can compete in yellow ball (the normal adult tennis balls) instead of starting out with the slower red or orange kids balls. Sure beats standing outside in the rain and cold watching soccer games!<br><img src="https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/28168347_10101049130711603_8141040446780043535_n.jpg?oh=966d3cac2c7b75b13cc8a5e81c815c65&oe=5B078552" width=520><br>I had so much fun making the details on this cake. I used a marshmallow fondant from <a href="https://www.craftsy.com/cake-decorating/article/marshmallow-fondant-recipe/">Craftsy</a> and it turned out perfectly. I didn't let it rest overnight, just for 30 mins in the fridge and it was great. Definitely will be my go-to recipe from now on.<br><img src="https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/10455861_10101049130746533_1845179801465877376_n.jpg?oh=28ebd4095d6d611d33dc25c3b3919eb5&oe=5B111663" width=520>Tia the Bakerhttp://www.blogger.com/profile/14248964121420090597noreply@blogger.com6tag:blogger.com,1999:blog-1664157240439424847.post-55403585562500949762015-12-22T07:33:00.001-08:002015-12-22T07:33:41.111-08:00Banana Cake with Cream Cheese Frosting<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZ7GXhdsGeoDv_XF6nFHBx4VjRGUkSHfO0L6HwFiB9usrHgN1ZjvcAmy6dDvxT2JSXAJXdr7nPyejZPvWRKP8VqYq5DzLMAT_BlUhurpAk2NDNbcn8EnLIoikF8SfQdWloka96X4OJ5BW/s1600/DSC02984.JPG" width=520>
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These banana bars are so simple, so moist and with a little effort (not much) they transform into beautiful, elegant treats. I love how a little swirl of frosting here, a carefully placed walnut there and ... tada... the humble banana bar is transformed! <br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzmuWQiU1QPcYltPNwaB2QGi8ZPNqnn2xkIxi7EKwDXCXf4vg6CwjBLMuTgHRVSfqvFmdZ7c7FZT46cuJVBZuwE1NsYCjM0oB1m7Sja5tSTtdI-_3NTjkFnOEGD8IkNyi8PivXkB9ajW3/s1600/DSC02989.JPG" width=520>
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I like this recipe because it only uses 2 bananas so it is perfect for those times when you only have a couple overripe bananas which isn't quite enough for a loaf of banana bread. The crunchy walnut, smooth cream cheese frosting and moist bar are an amazing combination. In my opinion, a splash of maple flavoring to the frosting truly elevates the taste by adding another dimension of flavor. Yum!
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctE49BTOLP1T64_rEWB8HjfDWvCOg2At8EORnL3DoPl9ofFHn_STomsRE2cPUyC4dbEMrHWUDaDkGjZyzUi_ImTpD4oRV5FC4oNi4A9ZUaUgfhCAFRtsM9Wb65UfjeKyMY9u86Vg0qTQL/s1600/DSC02985.JPG" width=520><br />
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<span style="font-size: medium;">Banana Cake with Cream Cheese Frosting</span><br />
<i>9 x 13 pan | adapted from <a href="http://www.bettycrocker.com/recipes/banana-bars/459ad1fd-b2e2-4947-bbb4-3f177df28c46">Betty Crocker</a></i>
<br />
<br />
1 cup sugar<br />
1 cup mashed very ripe bananas (2 medium) <br />
1/3 cup vegetable oil<br />
2 eggs<br />
1 cup all-purpose flour <br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon salt<br />
<br />
Cream Cheese Frosting<br />
1/2 brick cream cheese, softened<br />
2 tbsp butter, softened<br />
1 tsp maple flavoring (or vanilla)<br />
1 cup powdered sugar (may need more to achieve desired consistency)<br />
walnuts, for decoration<br />
<br />
Directions:<br />
1. Heat oven to 350 degrees F. Grease bottom and sides of rectangular pan, 9 x 13 pan with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.<br />
2. Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.<br />
3. Meanwhile, with a hand mixer, mix cream cheese, butter and maple flavoring (or vanilla) on medium speed until blended. Gradually beat in powdered sugar, scraping bowl occasionally, until smooth and spreadable.<br />
4. Cut cooled bars before frosting them. Put frosting in a piping bag and pipe a robust cream cheese frosting rosette on each bar. There is a fair bit of frosting, so you can be generous. Top with a walnut and serve.Tia the Bakerhttp://www.blogger.com/profile/14248964121420090597noreply@blogger.com2tag:blogger.com,1999:blog-1664157240439424847.post-29957682831773467902015-12-18T13:22:00.003-08:002015-12-18T13:23:05.449-08:00Rocky Road Fudge Brownies<img src="http://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/37/Lp3SwcRrmZa1yWHFJ2WA_DSC02968.JPG" width=520><br><br>I can hardly believe it has been over a year since I last posted. Each month has gone by so quickly, it's hard to believe Christmas is just around the corner. I haven't been baking as much as I would like, but I hope to change that next year! So anyways, on to these bars!<br>These rocky road brownies are fudgy, dense, moist and packed with chocolate flavor. The peanuts added a delicious crunch and that hint of salt that pairs and contrasts so perfectly with chocolate. I was really skeptical about their consistency even after taking them out of the oven. It seemed like they were severely underbaked and I doubted that they would even hold together as squares but once they cooled fully, overnight, they were amazing! If you make this recipe, bake it with faith that they will set up in the end :)<br><br><img src="http://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/87/37/653GYrZLTzqgmKoRs3NE_DSC02969.JPG" width=520><br><br><font size=4>Rocky Road Fudge Brownies</font><br><i>9 x 13" pan | adapted from King Arthur Flour Cookie Compation</i><br><br>1 2/3 cup all purpose flour<br>1/3 cup Dutch processed cocoa powder<br>2 tsp baking powder<br>
1/2 tsp salt<br>
1 cup butter, softened at room temp<br>
1/2 cup dark brown sugar<br>
1/2 granulated sugar<br>
2 large eggs<br>
1 tsp vanilla extract<br>
3 cups semisweet chocolate chips, divided<br>
1 cup salted peanuts<br>
1 - 2 cups miniature marshmallows <br><br>
DIRECTIONS:<br>
1. Preheat oven to 350F. Lightly butter a 9×13 inch pan (or line with parchment).<br>
2. Sift together flour, cocoa, baking powder and salt. Set aside. Cream butter and both sugars until combined. Beat in eggs and vanilla. Stir in the flour mixture, 2 cups chocolate chips and peanuts.<br>
3. Pat the dough into your prepared pan. Bake for 15-20 minutes until the edges are set but still soft in the center. Sprinkle with remaining 1 cup chocolate chips and then marshmallows. Bake about 5-10 minutes more. Allow bars to cool completely before cutting. This is very important as they will be too gooey to cut if not cooled completely first. Ovenight is best I have found.Tia the Bakerhttp://www.blogger.com/profile/14248964121420090597noreply@blogger.com3tag:blogger.com,1999:blog-1664157240439424847.post-17368143688436998452014-07-04T07:49:00.000-07:002014-07-04T08:56:02.481-07:004th of July Cookies<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_UkYUas7fHamQ9G8ywrAV33Pby8vBHGiF5DGV-tDOKkVwvdHmxmOhEBsVXBPP8e1t84wVlQqc3ir3P-HawvuZJ_Ga_-P3kj3fkpPdqAmEHAEbfL-E5sUdWEzur29T0QRa0YgMqzvRAsP/s320/4th+July+4.jpg" WIDTH=520><br />
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Happy 4th of July everyone!!! This is my first 4th of July actually living in the US! After all the immigration hoops we've had to jump through (just to move 1 hour across the border from BC to WA) I am especially excited to celebrate this wonderful country.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfGOQQB2yqrL30er_8dG_Zm7is8tavPMO27rGUrEzzaYIFfGzd4a_OA_xrKWYl-WIDQ6YVjVryoGUIQsVMH9kojgnYuXWV-Hc9B0m1N0KjVW6sB4Ai6VqJMrBZzEvyBbMVDJb0tWaqn05/s320/4th+July+3a.jpg" width=520>Made my favorite sugar cookie recipe for these, along with my favorite recipe for sugar cookie icing. This is the kind of icing that pipes beautifully and dries hard and shiny so you can stack the cookies. It is also delicious!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCj62W7uYqTu46xqpjuwAIUIcleibb4Ej9Gp_vuCaKg0zFHr7WHQ0sd4zedIBg8iXbQO5k4vU4MXC8O86ug7iTaD53AUNv-4K6FOjuyrEZ0S-z2n7fSjKiP4tx1b-fM8a_19_alCwJ8S1s/s320/4th+July.jpg" width=520><br />
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Wishing you all a safe and happy day! God Bless America!!!<br />
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<font size=4>Rolled Sugar Cookies</font><br />
<i>Makes 60</i><br />
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1 1/2 cups butter, softened<br />
2 cups white sugar<br />
4 eggs<br />
1 teaspoon vanilla extract<br />
5 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
<br />
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).<br />
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.<br />
3. Bake 6 to 8 minutes in preheated oven. Cool completely.<br />
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<center>-----------------</center><br />
<font size=4>Best Sugar Cookie Icing</font><br />
<i>Makes enough for 20 cookies</i><br />
<br />
2 cups powdered sugar<br />
4 tsp milk<br />
4 tsp light corn syrup<br />
dash of vanilla<br />
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1. Combine all the ingredients and mix well until smooth.<br />
2. Divide into separate bowls and add food coloring as desired. (I prefer gel or paste food coloring. It is more intense and doesn't water down your icing).<br />
3. Best used immediately as it will harden if left out. You can microwave it to soften it if it starts to harden while you are working.Tia the Bakerhttp://www.blogger.com/profile/14248964121420090597noreply@blogger.com3tag:blogger.com,1999:blog-1664157240439424847.post-26812593573167660632013-12-30T12:16:00.001-08:002013-12-30T12:16:37.426-08:00Buttermilk Cheddar Cheese Biscuits<img src="http://pictures.food.com/api/file/NXSaYwGzQxyop8itI27h-cheese-scone-3-.JPG/convert?loc=/pictures.food.com/recipes/79/54/5/N68CdIkHQISSb50bxtIT_cheese%20scone%20(3).JPG&" width=520><br><br>
These addictive biscuits were an excellent accompaniment to homemade cream of broccoli soup. They full of flavor from all the delicious cheddar cheese. Best served warm but also make an excellent base for turkey sandwiches! I always use extra-sharp cheese in my baking for the most flavor.
<br><br><img src="http://pictures.food.com/api/file/hLKURiXWQLKexXjTA9He-cheese-scone-2-.JPG/convert?loc=/pictures.food.com/recipes/79/54/5/3lgRBPhdTo2mEMNSxZuc_cheese%20scone%20(2).JPG&" width=520><br><br><font size=4>Buttermilk Cheddar Cheese Biscuits</font><br><i>Makes 8 | <a href="http://www.foodnetwork.com/recipes/ina-garten/buttermilk-cheddar-biscuits-recipe/index.html">Barefoot Contessa</a></i><br><br>
2 cups all-purpose flour, plus more as needed<br>
1 tablespoon baking powder<br>
1 1/2 teaspoons kosher salt<br>
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced<br>
1/2 cup cold buttermilk, shaken<br>
1 cold extra-large egg<br>
1 cup grated extra-sharp Cheddar<br>
1 egg, beaten with 1 tablespoon water or milk<br>
Sea salt, optional<br><br>
1. Preheat the oven to 425 degrees F.<br><br>
2. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.<br><br>
3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.<br><br>4. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.Tia the Bakerhttp://www.blogger.com/profile/14248964121420090597noreply@blogger.com1tag:blogger.com,1999:blog-1664157240439424847.post-56167802943576834302013-12-23T08:00:00.000-08:002013-12-23T08:00:00.501-08:00Pretzel Treats<img src="http://pictures.food.com/api/file/sq9FGxTOSusuYZ6yBmae-Baking-1-.JPG/convert?loc=/pictures.food.com/recipes/40/47/98/ilm71xvHRjmJNmMZ687q_Baking%20(1).JPG" width=520><br><br>
Salty and sweet, festive and fun, easy peasy! These are a definite go-to treat for the holidays. They make great little gifts packaged in clear bags and tied with ribbon. My son enjoyed unwrapping all the Hershey's Kisses... occasionally popping one in his mouth when he thought I wasn't looking lol.<br><br>I probably won't be posting again before Christmas, so MERRY CHRISTMAS everyone!!! Hope you all have a wonderful holiday season with your families and friends.<br><br>
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<font size=4>Pretzel Treats</font><br><i>Makes as many as you want</i><br><br>
Waffle shaped pretzels<br>
Hershey's Kisses <br>
M & M's<br><br>
1. Heat the oven to 350 degrees F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet.<br><br>
2. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press a candy coated chocolate (M & M) into the center of each kiss.<br><br>
3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes.Tia the Bakerhttp://www.blogger.com/profile/14248964121420090597noreply@blogger.com0tag:blogger.com,1999:blog-1664157240439424847.post-37733402416994301042013-12-21T23:18:00.000-08:002013-12-21T23:18:26.827-08:00Caramel Cashew Bars<img src="http://pictures.food.com/api/file/Ob722MwWR22IYaqTxQcL-Baking-5-.JPG/convert?loc=/pictures.food.com/recipes/14/07/53/AeeVfjOgR2y5uDoxLZnc_Baking%20(5).JPG" width=520><br><br><img src="http://pictures.food.com/api/file/u3BN0SICS9eEfrKV84yj-Baking-2-.JPG/convert?loc=/pictures.food.com/recipes/14/07/53/TVjoHsvFRCa2RxWxk4D9_Baking%20(2).JPG" width=520><br><br>
We are only 4 days away from Christmas!!! Where did the time go. Seems like every year goes by faster and faster!<br><br>These bars are great to make in a pinch for time. They start out with crushed shortbread cookies - storebought or homemade. Perfect recipes to use up crumbled shortbread cookies. You could also substitute crushed graham crackers for the shortbread. I chose to omit the marshmallows and to reserve some crushed shortbread to sprinkle on top of the caramel mixture. <br><br><img src="http://pictures.food.com/api/file/Twdt9OLCT0m5ZiDr8DQc-Baking-3-.JPG/convert?loc=/pictures.food.com/recipes/14/07/53/7DWAf61R0q6DlQomZNhg_Baking%20(3).JPG" width=520><br><br>
<font size=4>Caramel Cashew Bars</font><br><i>Makes 9 x 13" pan | <a href="http://www.bhg.com/recipe/caramel-cashew-bars/">adapted from BH&G</a></i><br><br>
3 cups finely crushed shortbread cookies<br>
1/2 cup butter, melted<br>
1/4 cup sugar<br>
36 vanilla caramels, unwrapped<br>
1/2 cup whipping cream<br>
2 cups coarsely chopped cashews <br>
2 cups tiny marshmallows <br><br>
1. Preheat oven to 325 degrees F. Line a 9 x 13-inch baking pan with foil, extending foil over the edges of the pan. Lightly grease foil; set pan aside.<br><br>
2. In a large bowl stir together crushed shortbread cookies, butter, and sugar. Press cookie mixture firmly and evenly in prepared pan. Bake about 15 minutes or until crust is golden and dried around edges. Cool in pan on a wire rack.<br><br>
3. Meanwhile, in a medium heavy saucepan heat and stir caramels and cream over medium-low heat until melted and smooth. Stir in cashews. Sprinkle marshmallows evenly over baked shortbread crust. Pour caramel mixture over marshmallows; carefully spread evenly.<br><br>
4. Bake for 8 to 10 minutes or until caramel is set and bubbly around edges. Cool in pan on a wire rack. Use foil to lift uncut bars out of pan. Place on cutting board; cut into bars.Tia the Bakerhttp://www.blogger.com/profile/14248964121420090597noreply@blogger.com0tag:blogger.com,1999:blog-1664157240439424847.post-87285757787002726122013-11-11T15:18:00.000-08:002013-11-11T15:18:00.042-08:00Double Blueberry Muffins <img src="http://pictures.food.com/api/file/YFzK3U7gSNeWUOtdvRtm-DSC09313.JPG/convert?loc=/pictures.food.com/recipes/14/25/02/BC8oEqWIQTi03eeKwSey_DSC09313.JPG&width=614&height=461" width=520><br><br>
Here you have it. The first thing I baked in my new oven in our new home! Nothing fancy because I'm too exhausted to do much more than muffins right now. It was nice anyhow to fill the house with the smell of baking. Can't wait for the holiday season coming up and using my new gas oven to make all my goodies. The thing preheats so quickly. It's a dream!<br><br>We officially took possession Oct 24, 2013 but have been living without furniture until this last weekend when we rented a huge Budget truck and brought all my stuff down from Canada to our new home in Washington State.I am so excited not to be living in a condo anymore and more importantly to be living with my husband after more than a year of immigration hoops to jump through. Here are a couple pix of our house.<br><br><img src="https://scontent-b.xx.fbcdn.net/hphotos-ash4/1383879_10100162809017383_322003508_n.jpg" width=520><br><br><img src="https://scontent-a.xx.fbcdn.net/hphotos-prn2/1375830_10100162810798813_1050048863_n.jpg" width=520>And now onto the recipe from Gale Gand - 2001 James Beard Pastry Chef award winner. They were fluffy, moist and tender.
<br><br><font size=4>Double Blueberry Muffins</font><br><i>Makes 12 | <a href="http://www.foodnetwork.com/recipes/gale-gand/double-blueberry-muffins-recipe/index.html">Gale Gand</a></i><br><br>
8 tablespoons (1 stick) unsalted butter, softened at room temperature<br>
1 cup plus 2 tablespoons sugar<br>
2 eggs<br>
1 teaspoon pure vanilla extract<br>
2 teaspoons baking powder<br>
1/4 teaspoon salt<br>
2 1/2 cups fresh or thawed frozen blueberries<br>
2 cups flour<br>
1/2 cup milk<br>
1/4 teaspoon cinnamon<br><br>
1. Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.<br><br>
2.With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. <br><br>
3. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
Tia the Bakerhttp://www.blogger.com/profile/14248964121420090597noreply@blogger.com2tag:blogger.com,1999:blog-1664157240439424847.post-50338728783769307862013-09-08T07:00:00.000-07:002013-09-08T07:06:00.526-07:00Country Blueberry Pie<img src="http://food.sndimg.com/img/recipes/29/23/4/large/picrqBlxO.jpg" width=520><br />
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My husband's family is a "pie family". There is pie at every gathering that I have been to. This blueberry pie was just perfect. It wasn't too sweet or too starchy like blueberry pies can be if you overdo it on the cornstarch. This recipe also didn't call for tapioca. I prefer recipes that use ingredients on hand so I don't have to make a special trip to the store, and for me, tapioca isn't a pantry staple. <br />
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<img src="http://food.sndimg.com/img/recipes/29/23/4/large/picvYHRN1.jpg" width=520><br />
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<font size=4>Country Blueberry Pie</font><br />
<i>1 - 9" pie | adapted from <a href="http://www.foodnetwork.com/recipes/all-american-festivals/country-blueberry-pie-recipe/index.html">Food Network</a></i><br />
<br />
Filling:<br />
3/4 cup sugar<br />
2 tablespoons cornstarch<br />
1/2 teaspoon cinnamon<br />
1/2 cup water<br />
3 cups blueberries<br />
1 tablespoon lemon juice<br />
<br />
Pastry:<br />
2 cups all-purpose flour<br />
1 tablespoon sugar<br />
1 teaspoon salt<br />
3/4 cup shortening<br />
1 egg<br />
2 tablespoons water<br />
1/2 tablespoon vinegar<br />
Sugar, for sprinkling on top<br />
<br />
1. Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.<br />
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2. Preheat oven to 425 degrees F.<br />
<br />
3. Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.<br />
<br />
4. Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. <br />
Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com1tag:blogger.com,1999:blog-1664157240439424847.post-60670721659553172002013-05-16T11:11:00.002-07:002013-05-16T11:11:25.380-07:00Cranberry Maple Almond Granola<img src="http://food.sndimg.com/img/recipes/17/67/53/large/picsoNas4.jpg" width="520" /><br />
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I signed up to be one of Cooks Illustrated's recipe testers. This recipe came to me a few months ago by email from them and I was eager to try it out. The end product is a chunky, crunchy, not-too-sweet granola with lots of goodies in it. What makes it so great is that unlike other granola recipes, you don't have to rotate the pan and toss the granola every few minutes in the oven. This is WAY easier. You simply mix up the ingredients, pack it down on a baking tray and ptu it in the oven to bake til golden brown - as though you are baking an oversized cookie. After it has cooled, you break the giant granola bar into chunks. It freezes well, but is so addictive it probably won't make it to your freezer anyway.<br><br>
More tips: Chopping the almonds by hand is the first choice for superior texture and crunch. If you prefer not to hand chop, substitute an equal quantity of slivered or sliced almonds. (A food processor does a lousy job of chopping nuts evenly.) Use your favorite dried fruit or a combination. Do not use quick oats.
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<br />
<span style="font-size: medium;">Cranberry Maple Almond Granola</span><br /><br />
<i>Makes 9 cups | Cooks Illustrated</i><br /><br />
1/3 cup maple syrup <br />
1/3 cup packed (2 1/3 ounces) light brown sugar <br />
4 teaspoons vanilla extract <br />
1/2 teaspoon salt <br />
1/2 cup vegetable oil <br />
5 cups old-fashioned rolled oats <br />
2 cups (10 ounces) raw almonds, chopped coarse <br />
2 cups craisins or other dried fruit, chopped <br /><br />
1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. <br /><br />2. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated. <br /><br />3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks or frozen).Tia the Bakerhttp://www.blogger.com/profile/14248964121420090597noreply@blogger.com6tag:blogger.com,1999:blog-1664157240439424847.post-9989300680106719322013-04-20T08:30:00.001-07:002013-04-20T08:30:49.682-07:00Cheesecake Factory's Oreo Cheesecake<img src="http://food.sndimg.com/img/recipes/10/36/09/large/picpmhWEm.jpg?iecachebust=1366471144009" width=520><br />
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This copycat cheesecake takes inspiration from the childhood favorite ice cream flavor. I love how it looks decorated with Oreos on top. It's fun, festive and delicious. My family loves cheesecake, so I'm always experimenting with different kinds. This one was not too sweet or rich, but delicious all the same. As with all cheesecake recipes, it is best to start with all ingredients at room temperature.<br />
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I have nothing but good memories at the Cheesecake Factory. One of my favorites is when my husband and I went there on one of our first few dates. The server was really friendly and chatty. He told my husband (then-boyfriend) what a great couple we were and how comfortable we seemed with each other. He thought we had been together much longer than just a few months. Well, not long after that, my husband proposed to me and we are now married! I guess the server had good intuition.<br />
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I hope you enjoy this cheesecake as much as we did!<br />
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<img src="http://food.sndimg.com/img/recipes/10/36/09/large/picoRD9VZ.jpg?iecachebust=1366471164772" width=520><br />
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<font size=4>Cheesecake Factory Oreo Cheesecake</font><br />
<i>Makes one 9" cake</i><br />
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1 1/2 cups Oreo cookie crumbs<br />
2 tablespoons melted butter <br />
3 - 8oz blocks cream cheese (1 1/2 lbs)<br />
1 cup sugar <br />
5 large eggs <br />
1/4 teaspoon salt <br />
2 teaspoons vanilla <br />
1/4 cup flour <br />
1 cup sour cream <br />
5 Oreo cookies (coarsely chopped) <br />
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Oreo cookies<br />
Chocolate shavings<br />
Whipped cream<br />
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1. Preheat oven to 325 degrees F. <br />
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2. Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2 inch up the sides with crumbs. Refrigerate while you prepare the filling.<br />
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3. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Stir vanilla, salt and flour into cream cheese and egg mixture. Add the sour cream.<br />
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4. Fold in the 5 coarsely chopped Oreo cookies with a rubber spatula. Pour mixture into springform pan. <br />
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5. Bake for 1 hr 15 minutes. Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.<br />
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6. Decorate with whipped cream, chocolate shavings and Oreos.Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com8tag:blogger.com,1999:blog-1664157240439424847.post-70187877750003950752013-04-09T10:35:00.000-07:002013-04-09T10:35:00.317-07:00Banana Bread Cinnamon Rolls<img src="http://food.sndimg.com/img/recipes/76/86/4/large/picoI8MkB.jpg?iecachebust=1364574135621" width=520><br />
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Two of the very yummiest baked goods are cinnamon rolls and banana bread. When you combine them into Banana Bread Cinnamon Rolls, they become total awesomeness! Finish them off with cream cheese frosting and you've got some pretty amazing buns!<br />
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These rolls have pureed bananas mixed right into the dough. A great recipe to keep on hand for those overripe bananas, especially now that the weather is getting warmer and bananas are ripening faster. A smattering of chopped walnuts adds a great crunch and contrast to the gooey cinnamon-y filling.<br />
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<img src="http://food.sndimg.com/img/recipes/76/86/4/large/picdbTQlM.jpg?iecachebust=1364574135628" width=520><br />
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<font size=4>Banana Bread Cinnamon Rolls</font><br />
<i>Makes 12 | <a href="http://www.cookingclassy.com/2012/09/banana-bread-cinnamon-rolls/">adapted from Cooking Classy</a></i><br />
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3 very ripe bananas <br />
1 tsp lemon juice <br />
2/3 cup milk <br />
3 Tbsp butter, diced <br />
2 Tbsp vegetable oil <br />
2 1/4 tsp active dry yeast <br />
1/4 cup granulated sugar <br />
1/2 tsp salt <br />
1 large egg yolk <br />
3 3/4 cups bread flour, divided <br />
1 Tbsp cornstarch <br />
3/4 tsp baking powder <br />
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6 Tbsp butter, melted <br />
3/4 cup packed light-brown sugar <br />
1 1/2 tsp cinnamon <br />
1/8 tsp nutmeg <br />
1 cup chopped walnuts (optional)<br />
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Cream Cheese Frosting <br />
6 oz. cream cheese, softened <br />
6 Tbsp butter, softened <br />
2 1/4 cups powdered sugar <br />
2 - 3 tsp milk<br />
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<b>Rolls</b><br />
1. Puree bananas in a food processor with 1 tsp lemon juice until mixture is smooth and no chunks remain, set aside (you should have just over 1 1/3 cups pureed bananas).<br />
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2. Heat milk and 3 Tbsp butter in a small saucepan over medium low heat. Cook stirring occasionally until butter has melted. Remove from heat and pour mixture into the bowl of an electric stand mixer. Whisk in vegetable oil and allow mixture to cool to 110 degrees F. Whisk in yeast, stirring until dissolved and allow to rest 5 minutes. With the paddle attachment, mix in granulated sugar, salt, egg yolk, 2 cups bread flour and pureed bananas. Switch mixer to a hook attachment, add 1 1/2 cups bread flour and sprinkle in cornstarch, then knead mixture on medium low speed until a smooth and elastic dough forms (dough will be sticky). Cover bowl with plastic wrap and let rise until doubled in size, about 1 1/2 hours.<br />
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3. In a small bowl whisk together light-brown sugar, cinnamon, nutmeg and nuts (if using). Set aside. In a separate small bowl, whisk together remaining 1/4 cup bread flour and baking powder. Return bowl with dough to electric stand mixer, pour in flour/baking powder mixture and knead dough with hook attachment until mixture is well blended and smooth. Roll dough out on a floured surface (dough should be slightly sticky so I floured the surface fairly generously) to a 16 x 20 inch rectangle. Using the back of a spoon, spread 6 Tbsp melted butter evenly over the top of the dough. Sprinkle top evenly with brown sugar mixture and spread into an even layer, coming within a 1/2 inch of all edges. <br />
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4. Starting on the 16" side, snugly roll dough to opposite end. Cut rolled dough into 12 equal pieces. Arrange rolls in a buttered 13 x 9 inch baking dish. Cover baking dish and allow to rise until doubled in size, about 45 minutes. Preheat oven to 350 degrees F (I do this during the last 10 minutes of rising) and bake rolls in preheated oven for 22 - 26 minutes until golden. Cool slightly then frost with Cream Cheese Frosting.<br />
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<b>Cream Cheese Frosting</b><br />
1. In a large mixing bowl, using an electric and mixer, whip together cream cheese and butter until light and fluffy, about 2 minutes. Add powdered sugar and mix until smooth. Pour in milk and mix until well blended. <br />
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Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com3tag:blogger.com,1999:blog-1664157240439424847.post-3725512379054431292013-04-03T09:16:00.000-07:002013-04-03T09:16:00.521-07:00Pull-Apart Cheese Bread<img src="http://food.sndimg.com/img/recipes/84/31/5/large/piclEUd2V.jpg?iecachebust=1364573754126" width=520><br />
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This bread is as much fun to make as it is to eat. Kids love to help wrap the dough around the cubes of cheese and dip the pieces in butter before dropping them in the baking pan. <br />
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Once baked, the bread can be sliced for sandwiches (as shown in the picture) or pulled apart, bubble bread style. As a prettier alternative, you could use a bundt pan instead of two loaf pans. <br />
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The recipe called for frozen bread dough, but I made my own bread dough instead. Just select a dough recipe that makes enough for 2 loaves. I prefer this made with white bread dough as opposed to whole wheat bread dough, but either would work. <br />
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<img src="http://food.sndimg.com/img/recipes/84/31/5/large/picF4xAcA.jpg?iecachebust=1364573742223" width=520><br />
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<font size=4>Pull Apart Cheese Bread</font><br />
<i>2 loaves | adapted from Bon Appetit</i><br />
<br />
2 loaves frozen bread dough (store bought or home made)<br />
32 (half-inch) cubes mild cheddar cheese <br />
1 stick butter, melted <br />
1/2 cup grated parmesan cheese<br />
1 tsp oregano <br />
1/2 tsp garlic salt <br />
1 tsp parsley flakes <br />
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1. Cut thawed bread dough into 32 equal pieces.<br />
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2. Combine melted butter, parmesan, oregano, garlic salt, and parsley in a small bowl. <br />
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3. Wrap each piece of dough around 1 cube of cheese, dip in butter mixture. Place dough balls overlapping each other in two greased loaf pans.<br />
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4. Let rise 1 1/2 hours, then bake at 350 degrees F for 30 minutes.<br />
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Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com3tag:blogger.com,1999:blog-1664157240439424847.post-64843386482667251832013-03-29T09:11:00.000-07:002013-03-29T09:11:01.022-07:00Easy Bacon and Mushroom Quiche<img src="http://food.sndimg.com/img/recipes/44/46/22/large/picnOtezU.jpg?iecachebust=1364573292438" width=520><br />
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<img src="http://food.sndimg.com/img/recipes/44/46/22/large/picC4dMMd.jpg?iecachebust=1364573292446" width=520><br />
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Quiche is one of those foods that appears more difficult to make than it is. I can't believe when you go to a café and they charge $5 for a slice when it is so darn easy to make! <br />
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My husband thought he was a quiche-hater until he tried one of these quiches. This recipe is so versatile and can easily be suited for anything from an easy lunch to Christmas morning breakfast to an elegant tea time treat. I also like to make mini quiches in muffin tins with the pastry crust scraps. To save even more time, you can saute the filling the night before and store it in the fridge until you're ready to bake the quiche. Then dump it in the pie crust and you're all set to go. <br />
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<img src="http://food.sndimg.com/img/recipes/52/21/6/large/picNdagOY.jpg?iecachebust=1364573385561" width=520><br />
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<font size=4>Easy Bacon and Mushroom Quiche</font><br />
<i>Makes 1 - 9" Quiche</i><br />
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1 single pie crust (or 1 store-bought crust) <br />
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5 eggs <br />
1 cup milk or cream <br />
Salt and pepper to taste <br />
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1/3 cup chopped onions <br />
10 slices bacon, chopped <br />
1/2 red bell pepper, chopped <br />
1 cup sliced mushrooms <br />
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3/4 cup grated sharp cheddar cheese<br />
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1. Preheat oven to 375 degrees F. Line a quiche pan or pie pan with the unbaked pie crust. Beat eggs with milk, salt and pepper. Set aside.<br />
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2. Saute together onions and bacon. When almost cooked through, add bell pepper and mushrooms. Continue sauteeing until fully cooked and veggies are slightly soft.<br />
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3. Transfer veggies/bacon to the unbaked pie crust. Sprinkle with 1/2 the cheese. Pour the egg mixture over the veggies then sprinkle with the remainder of the cheese. Bake for 40-50 minutes or until filling is slightly puffed and browned and cooked through. Cool slightly before serving, to give the filling a chance to set and therefore slice and serve up nicer.Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com0tag:blogger.com,1999:blog-1664157240439424847.post-90746348640932739442012-12-21T19:00:00.000-08:002012-12-24T11:33:12.764-08:00Sponge Toffee Candy<img src="http://s2.grouprecipes.com/images/recipes/original/1f16bcd2bd8389df14011764acdfb449.jpg" width="520" /><p>This recipe is for a special childhood treat that is like the inside of a Cadbury's Crunchie candy bar. [I wonder if those only sold in Canada?] It is light as air and tinged with honey flavor. Dipped in chocolate or plain, this was yummy as well as fun to make. Words of caution: Make sure you are strong enough to lift the pot and its contents. I used a heavy dutch oven to make this and when it came time to dump it into the pan, I found myself struggling with the pot - filled with scorching hot sugar - because it was so heavy. Thankfully, I manoevered it without any injury, but next time I would definitely use a second pair of hands to help with this step.<p><img src="http://s1.grouprecipes.com/images/recipes/original/92f382be0992bfe6d3afefafe5de76e5.jpg" width="520" /><span style="font-size: medium;"><p>Sponge Toffee Candy or Seafoam Candy</span>1 1/4 cup sugar<br>1/3 cup corn syrup <br>1/3 cup honey <br>1/3 cup water <br>2 teaspoons baking soda, finely sifted <br>chocolate, for coating (optional) <br><br>1. In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved. <p>2. Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C). <p>3. Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes. <p>4. It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat. <p>5. After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside. <p>6. Using a wooden spoon, quickly stir in finely sifted baking soda. <p>7. Immediately and quickly pour the mixture into a large oiled baking dish. <p>8. (Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.) When candy has completely cooled, remove from pan and break into pieces and dip into chocolate if desired.Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com10tag:blogger.com,1999:blog-1664157240439424847.post-65119540785227944902012-12-07T07:43:00.002-08:002012-12-07T16:34:46.618-08:00Maple Walnut Bars<img src="http://food.sndimg.com/img/recipes/18/35/81/large/picJZtzki.jpg" width=520><br />
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I am officially a married woman as of December 1, 2012!!! The wedding went beautifully and it was everything I had ever wanted in a wedding. Despite it being in December and having the forecast say 90% chance of rain, the clouds parted and the sun shone through just in time for our photos and our ceremony. <br />
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Now that the stress of wedding preparations is behind us, I will have more time to devote back to my dear little baking blog. I've missed baking all these months and hope to dive right back in for the holiday season!<br />
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These bars are a cousin of pecan pie. They start out with a shortbread crust then are topped with a similar filling but instead of pecans you use walnuts and instead of corn syrup, you use maple syrup! They are perfect for potlucks, bake sales or just for eating.<br />
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<img src="http://food.sndimg.com/img/recipes/18/35/81/large/picsUZKPY.jpg" width=520><br />
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<font size=4>Maple Walnut Bars</font><br />
<i>Makes 9" square pan</i><br />
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1-1/2 cups plus 1 tablespoon all-purpose flour, divided <br />
1/3 cup plus 1/2 cup brown sugar, divided <br />
1/2 cup butter, room temperature<br />
3/4 cup maple syrup<br />
1 large egg, beaten<br />
2 tablespoons melted butter <br />
1/4 cup heavy cream <br />
1 teaspoon vanilla extract <br />
1/4 teaspoon table salt <br />
1 cup chopped walnuts<br />
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1. Preheat oven to 350°. <br />
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2. Make the crust: Whisk together 1-1/2 cups flour and 1/3 cup brown sugar; then cut in softened butter. Using a standing mixer, or a fork if you're working by hand, blend until mixture resembles coarse meal, dry and crumbly. Press mixture into the bottom of a greased 8- or 9-inch square pan. Bake 15 minutes.<br />
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3. To make the topping, combine 3/4 cup maple syrup, 1/2 cup brown sugar, beaten egg, melted butter, cream, vanilla, 1 tablespoon flour, and salt. Beat well; then stir in nuts. Pour batter carefully over half-baked crust.<br />
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4. Return crust and topping to the oven. Bake until set, about 35 minutes. Cut into small bars and remove from pan to cool.Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com6tag:blogger.com,1999:blog-1664157240439424847.post-11155091128788494402012-10-18T12:02:00.000-07:002012-10-18T12:02:18.079-07:00Fresh Apple Cookies<img src="http://food.sndimg.com/img/recipes/99/81/9/large/picFeyfnK.jpg" width=520><br />
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After a wonderfully warm September on the west coast, the rainy season has finally set in. Last weekend standing out in the rain watching my son's soccer practice was a definite reminder that yes, fall is indeed here! <br />
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If I had to pick one flavor to represent this season, it would be cinnamon. I made these cookies a few weeks ago, using handpicked apples from Washington State! They were the cutest little apples I've ever seen. As you can see from the picture, compared to the stack of cookies, they are TINY! However, I must say, their size made them pretty nitpicky to peel and mince. <br />
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These cookies feature fresh apples paired with delicious, spicy cinnamon and nutmeg and covered in a light vanilla glaze. (They're also great without the glaze) My son and his whole daycare class loved them. I hope you do too!<br />
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<font size=4>Fresh Apple Cookies</font><br />
<i>adapted from food.com</i><br />
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2 cups flour<br />
1 teaspoon baking soda<br />
1/2 cup butter, softened<br />
1 1/3 cups brown sugar<br />
1/2 teaspoon salt<br />
1 teaspoon cinnamon<br />
1 teaspoon cloves<br />
1/2 teaspoon nutmeg<br />
1 large eggs<br />
1/4 cup apple juice or milk<br />
1 cup minced apples, peeled<br />
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Glaze<br />
1 cup powdered sugar<br />
1 tablespoon butter<br />
1/4 teaspoon vanilla<br />
1 1/2 tablespoons milk<br />
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1. Preheat oven to 375 degrees F. Sift flour and baking soda together, set aside.<br />
Cream butter and sugar with electric mixer.<br />
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2. Blend in salt, spices, and egg. Add half the flour mixture and blend well. Blend in half the apple juice. Add the chopped apples to the remaining flour mixture and stir to coat. Add this and the remaining apple cider to the creamed mixture and stir by hand.<br />
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3. Drop by small spoonfuls on cookie sheet and bake 8-9 minutes. While baking, make glaze by blending all glaze ingredients together until smooth.<br />
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4. Remove cookies from sheet while still warm (be very careful) and glaze while barely warm.Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com2tag:blogger.com,1999:blog-1664157240439424847.post-62176744545143059492012-08-31T17:09:00.001-07:002012-08-31T17:09:14.984-07:00Hokkaido Milk Bread<img src="http://food.sndimg.com/img/recipes/21/93/57/large/picFp4Qj3.jpg" width=520><br />
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I love Asian style breads. They are so soft and fluffy with a hint of sweetness. I also like the perfect square shape of the loaves which are often baked in Pullman Loaf Tins. However, I don't have one of those, so I bake mine in a regular loaf pan. This is a super easy recipe with wonderful results. There are other more complex recipes that look like they produce great breads using the <a href="http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html">Tang Zhong Method</a> but they are time consuming. One day I intend to delve into the world of Tang Zhong, but for now these are an easy way to enjoy some delicious milk bread. <br />
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This time I decided to make the milk bread dough into buns for burgers or sandwiches. They sweetness of milk bread reminds me of those Hawaiian Rolls that are oh so good for burgers, so that's where I took my inspiration for these buns from. <br />
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It is also a wonderful way to use up extra milk you might have. I often have too much milk in the house because my son doesn't like drinking it but I keep buying it and hounding him to drink it for the calcium. The recipe calls for 3/4 cup heavy cream but you could use all milk instead and add 1/4 cup melted butter to make up for the loss of the milk fat from the cream. <br />
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Here are our grilled chicken breast burgers stuffed to the max with sauteed onions, lettuce, tomato, cheese and honey mustard! A sprinkling of flavored sea salt goes a long way, just like this <a href="http://www.finefoodspecialist.co.uk/divinity-cart/item/chillisalffs/Artisan-Sea-Salt-With-Chilli-60g/1.html">Sea Salt with Chili</a> for a hint of smoky flavor and kick on your burger.<br />
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<img src="http://food.sndimg.com/img/recipes/34/18/49/large/pickflyF0.jpg" width=520><br />
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<font size=4>Hokkaido Milk Bread</font><br />
<i>Makes 2 loaves | Adapted from <a href="http://www.rasamalaysia.com">Rasa Malaysia</a></i><br />
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1 cup milk<br />
3/4 cup whipping cream<br />
4 tbsp sugar<br />
3 tsp active dry yeast or bread machine yeast<br />
1 large egg<br />
4 1/2 cups bread flour<br />
1/2 cup all purpose flour<br />
1/2 tbsp salt<br />
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1. <b>Bread Machine:</b> Put milk, whipping cream, egg, flour, milk powder, salt, sugar and yeast into the bread machine. Set to Dough function. After the dough has finished it’s kneading cycle, let it proof inside the machine for 45-50 minutes or till it is double in size. <br />
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<b>Non-Bread Machine:</b> Warm the milk and cream to 105 degrees F (slightly warmer than body temperature). Stir in sugar to dissolve. Stir in yeast. Let sit for 5 minutes or until yeast is foamy, then beat in egg. In the meantime, mix 4 cups bread flour and salt in a large bowl. Add the yeast mixture to the flour mixture. It will be stick. Add the remaining 1/2 cup of flour if needed. Try to add as little flour as possible to keep your loaf soft. Too much flour will make it dry. Turn the dough out onto a floured surface and knead it into a smooth ball. Put the ball in a greased bowl and cover. Let rise for 1 hour (almost doubled in size).<br />
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2. <b>Shaping:</b><br />
Remove from the pan and divide dough into 2 equal portions. On a lightly floured surface, flatten the ball and roll out in a rectangle shape. Roll it up again tightly like swiss roll. Place dough in the prepared bread tin. Repeat with the second ball. <br />
Set aside and let rise 1 hr or until it fills 75% of the bread tin. {I shaped mine into 8 balls and put them on a cookie sheet to rise. They made buns approximately the same size as kaiser rolls.}<br />
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3. Bake the loaves at 350 degrees F for approximately 40-50 minutes or until golden brown. {I baked my buns for only 20 mins}.<br />
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Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com2tag:blogger.com,1999:blog-1664157240439424847.post-89912517566415569962012-08-24T09:48:00.000-07:002012-08-24T09:48:21.027-07:00Raisin Bran Muffins<img src="http://food.sndimg.com/img/recipes/33/21/9/large/picCNhOV4.jpg" width=520><br />
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Why I love this recipe: It's made with Raisin Bran cereal. The kind you buy when you start a new healthy eating food kick, then end up forgetting in the back of your cupboard a week later. <br />
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You can save leftover batter in an airtight container in the refrigerator for up to a week and the muffins taste even better after the batter has sat overnight! <br />
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You have the option of making fresh muffins any morning of the week, scoop into ramekin/mug and microwave for 1-2 minutes. I was skeptical when I first read this but it really does work. Of course it's not as good as baking them in a regular oven, but you can't beat being able to enjoy fresh muffins on a Monday morning.<br />
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<img src="http://food.sndimg.com/img/recipes/33/21/9/large/pic5c9K1O.jpg" width=520><br />
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<font size=4>Raisin Bran Muffins</font><br />
<i>Makes 12 | adapted from <a href="http://pinchofyum.com/">Pinch of Yum</a></i><br />
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1/2 cup oil<br />
1 cup sugar (or use a mixture of brown sugar and white sugar)<br />
2 eggs<br />
1 tsp vanilla<br />
2 cups buttermilk (or 1 cup milk and 1 cup yogurt)<br />
4 cups Raisin Bran cereal<br />
2 cups flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
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1. Mix all the ingredits in the order listed.<br />
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2. Scoop into a lined muffin tin and bake at 375 degrees for 15-20 minutes, depending on pan size. (Do toothpick test to be sure they are done).<br />
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Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com1tag:blogger.com,1999:blog-1664157240439424847.post-16611471010764272072012-07-27T16:34:00.000-07:002012-07-27T16:34:00.936-07:00Nutella Layered Cheesecake<img src="http://food.sndimg.com/img/recipes/51/30/6/large/picgvBAKj.jpg" width=520><br />
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TGIF!!! I am off work in precisely 36 minutes and will be heading to Washington to visit my wonderful hubby to be this weekend. We are meeting with a potential caterer to discuss our wedding menu and maybe look at some centerpiece ideas. I'm usually a very organized person but when it comes to wedding planning, I'm lost! I'll have to rely on my <a href="http://www.styleborough.com">little sister</a>'s help over the next few months.<br />
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Let's talk about this cheesecake. Have you ever met anyone who didn't like Nutella? I sure haven't! With nutella mixed right into the batter, the flavor is to die for. There is a layer of vanilla cheesecake and a layer of Nutella cheesecake. The perfect dessert that is sure to please both vanilla and chocolate lovers. <br />
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<img src="http://food.sndimg.com/img/recipes/51/30/6/large/piclGgMsT.jpg" width=520><br />
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<font size=4>Nutella Layered Cheesecake</font><br />
<i>Makes 9" Cake | adapted from <a href="http://themoonlightbaker.com/2011/03/04/nutella-cheesecake-layer-bars/
">The Moonlight Baker</a></i><br />
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1 1/2 cups graham cracker crumbs<br />
1/4 cup butter, melted<br />
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3 pkg. (8oz each) Cream Cheese, room temperature<br />
3 eggs, at room temperature<br />
3/4 cup sugar<br />
1/3 cup heavy cream<br />
1 1/2 tsp vanilla<br />
1/2 cup Nutella<br />
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1. Preheat the oven to 325 degrees F. Grease a 9" spring form pan. <br />
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2. Combine graham crumbs and melted butter. Press graham cracker mixture evenly into the bottom of the prepared baking dish. Bake crust in the center of the oven until set, about 12 minutes. Set aside and cool.<br />
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3. Using a food processor, add cream cheese, eggs, sugar, heavy cream, and vanilla extract. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella to remaining 1/3 of the cream cheese mixture in the processor. Pulse until smooth.<br />
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4. To assemble, spread the vanilla cheesecake mixture over the cooled graham cracker base, being careful not to disturb the crust. Pour the Nutella cheesecake layer on top of vanilla layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.<br />
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5. When ready to serve, remove sides of spring form pan. Garnish as desired then serve. Store refrigerated.Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com6tag:blogger.com,1999:blog-1664157240439424847.post-23045273944591650092012-07-24T11:06:00.002-07:002012-07-24T11:06:24.898-07:00Twisty Garlic Breadsticks<img src="http://food.sndimg.com/img/recipes/85/25/7/large/picUmZ3be.jpg" width=520><br />
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I am such a sucker for breadsticks. What can I say, I love carbs! These twisty garlic breadsticks are wonderful when served with a side of hot pizza sauce for dipping. Mmmm... Heavenly! They are soft, buttery, cheesy and garlicky. I might even like these better than pizza!<br />
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<img src="http://food.sndimg.com/img/recipes/85/25/7/large/picUeBCzV.jpg" width=520><br />
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<font size=4>Twisty Garlic Breadsticks</font><br />
<i>Makes 12-16 | adapted from <a href="http://www.ourbestbites.com">Our Best Bites</a></i><br />
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1 1/2 cups warm water<br />
1 tablespoon sugar<br />
1 tablespoon yeast<br />
1/2 teaspoon salt<br />
3-4 1/2 cups flour, divided<br />
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Butter, as needed to brush on top<br />
Garlic Powder (to taste)<br />
Parmesan Cheese (to taste)<br />
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1. Combine water, sugar and yeast in the bowl of a stand mixer (or bowl) and let stand for about 10 minutes until the yeast is bubbly. Add in the salt and stir. Add 2 cups of the flour and mix well until smooth. Gradually add more flour until the dough starts to pull away from the sides of your bowl and is a little sticky. <br />
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2. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and let rise for about 45 minutes or until double in bulk. <br />
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3. Remove dough from the bowl and place on a floured surface. Roll into a rectangle about 9 inches wide and 18 inches long. Cut into 12 strips with a pizza cutter. Twist the dough being careful not to stretch it out too much. Place on a greased baking sheet. Cover the pan with a cloth and allow the dough to rise for about 30 more minutes. <br />
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4. When there are 15 minutes left on the rise, preheat the oven to 425 degrees F. Bake for 10-12 minutes or until golden brown. Rub some butter on the top of the breadsticks and then sprinkle with garlic and parmesan cheese.<br />
<br />Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com6tag:blogger.com,1999:blog-1664157240439424847.post-61556538067924635042012-06-25T09:40:00.000-07:002013-04-26T09:53:15.528-07:00Jell-O Orange Wedges<img src="http://food.sndimg.com/img/recipes/21/09/92/large/piccCUxv1.jpg" width=520><br />
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I love this! Great for a birthday party or potluck. It is usually done with orange flavored gelatin powder but it is so much more fun to mix up the flavors for a fun rainbow of colors. If you have kids, they could easily help.<br />
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<font size=4>Jell-O Orange Wedges</font><br />
<i>adapted from Pinterest</i><br />
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8-9 medium oranges <br />
4 (85 g) boxes fruit flavored gelatin powder (various flavors)<br />
2 1/2 cups boiling water <br />
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1. Slice the fruit cleanly in half lengthwise (through the axis). Carefully remove the pulp while keeping the half rind fully intact. Ensure that the rinds are fully dry.<br />
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2. Set each half rind upright in a muffin pan so you can fill it with Jell-o.<br />
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3. Mix the water with the gelatin. You'll want the Jello a little firmer than normal so it holds it shape in the orange wedges.<br />
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4. Make sure that the gelatin is well dissolved, and then pour it into the orange halves, filling as high as you can. The Jell-o will shrink a bit when cooling. Carefully transfer to the fridge and let set for about three hours (overnight is best).<br />
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5. When the Jello is set, place the fruit open-side down on a cutting board, hold it's shape with one hand and carefully slice in half lengthwise again to form quarters. Be careful not to crush the fruit. A serrated knife is helpful for this.<br />
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Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com7tag:blogger.com,1999:blog-1664157240439424847.post-27079908872549329482012-06-22T14:46:00.000-07:002012-06-22T14:46:37.814-07:00Fannie Farmer's Macaroni and Cheese<img src="http://food.sndimg.com/img/recipes/16/78/85/large/picNLhMzT.jpg" width=520><br />
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This recipe is my go-to for homemade Mac n Cheese. It is so easy, so fast and my son's absolute favorite. It's his job to shred the cheese while I'm making the sauce. This recipe comes from the 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food. <br />
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Fannie Farmer (23 March 1857 - 15 January 1915) was an American culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text. The original version on this book was published in 1896! I love scouring used bookstores for old cookbooks. They are often my first resource for comfort foods and classics.<br />
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<img src="http://food.sndimg.com/img/recipes/16/78/85/large/picc2ruo5.jpg" width=520><br />
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<font size=4>Fannie Farmer's Macaroni and Cheese</font><br />
<i>Serves 6 | Fannie Farmer</i><br />
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1 (8 ounce) package macaroni<br />
4 tablespoons butter<br />
4 tablespoons flour<br />
1 cup milk<br />
1 cup cream<br />
1/2 teaspoon salt<br />
fresh ground black pepper, to taste<br />
2 cups cheddar cheese, shredded good quality<br />
1/2 cup breadcrumbs, buttered<br />
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1. Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside.<br />
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2. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly.<br />
Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes.<br />
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3. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. <br />
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4. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.<br />
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<br />Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com5tag:blogger.com,1999:blog-1664157240439424847.post-16772402580517619922012-06-14T09:54:00.000-07:002012-06-14T09:54:13.242-07:00100% Whole Wheat Cinnamon Ring<img src="http://food.sndimg.com/img/recipes/14/56/41/large/piczVCUtn.jpg" width=520><br><br><img src="http://food.sndimg.com/img/recipes/14/56/41/large/picfvV33F.jpg" width=520><br><br><br />
Only 5.5 months until the wedding! I miss blogging and the wonderful community of foodies I've found online, but sadly I have not been able to post very much lately because I've been so busy planning and organizing. I've still been baking, but the photos I've taken of the baked goods have not made it from my camera to my computer nor to this blog yet. Thanks to you all for continuing to follow me despite my erratic posting as of late.<br><br>If you know me, you know how much I love baking sweet yeast breads, but these are exactly the kinds of treats that I should be avoiding with only a few months until the wedding and 15 lbs to lose. That's why I'm thrilled that I found this recipe (adapted from Cooks Illustrated). It is 100% whole wheat and a great way to enjoy cinnamon buns with a little less guilt. There is not a trace of all purpose flour and yet they are surprisingly light, fluffy and moist. The honey in the dough gives the bread a light sweetness that marries perfectly with the cinnamon sugar filling.<br><br>I love this shaping method which makes for a lovely flower-like presentation. The method is very similar to cinnamon buns except that instead of cutting it into individual slices, you curve the log into a circle and join the ends. Then you make cuts every inch or so along the ring, cutting only three quarters of the way through, so they are still joined along the inner ring. It's even easier than traditional cinnamon buns, and so much prettier!<br><br><img src="http://food.sndimg.com/img/recipes/14/56/41/large/picRnpGrQ.jpg" width=520><br><br><font size=4>100% Whole Wheat Cinnamon Ring</font><br><i>adapted from Cooks Illustrated | Serves 16</i><br><br>Dough<br>1 1/3 cup milk<br>2 tbsp butter, melted<br>1/4 cup honey<br>2 1/2 tsp active dry yeast<br>1 large egg, lightly beaten<br>3-4 cups whole wheat flour<br>1 1/4 tsp salt<br><br>Filling <br>1/2 cup butter<br>1 cup packed brown sugar<br>2 tbsp cinnamon<br>2/3 cup raisins<br>1/2 cup chopped walnuts/pecans<br><br>Glaze<br>1 cup powdered sugar<br>1 tsp vanilla<br>2-3 tbsp milk<br><br>1. Put the butter, honey and milk in a bowl and heat it for about 1 minute in microwave or until lukewarm. Add the yeast and let sit for 5 minutes or until slightly foamy. Add the beaten egg to the yeast mixture. <br><br><br />
2. Mix 3 cups flour and the salt in a large bowl then add the yeast mixture to the flour. Using a rubber spatula, mix until everything is combined and comes together into a ball. You may have to adjust the flour or add some water -- the dough should be tacky, but not sticky. Use as little flour as possible so your dough is not tough. <br><br>3. Turn the dough out onto a floured surface and knead into a smooth ball. Put in a well oiled bowl and cover. Let rise for approx 1 1/2 hours (until almost doubled in size).<br><br>4. After dough has risen, gently punch it down then roll out into a large rectangle approximately 1/2" thick. Spread with softened butter then sprinkle evenly with brown sugar, cinnamon, raisins and nuts. Roll up into a log lengthwise. Holding both ends of the log, curve the log into a circle then pinch the ends together to seal. Place the ring on a baking sheet. Using a sharp knife, make slices around the outer edge of the ring approximately 1" apart but do not cut all the way through the ring (the slices should all still be joined). Turn each slice slightly to the side so the slices are fanned out evenly.<br><br>5. Cover with a tea towel and let rise for about an hour. Bake at 350ºF for approximately 20-30 minutes until golden brown.<Br><Br>6. Glaze: Combine the glaze ingredients until smooth and to the desired consistency. Drizzle over the cinnamon ring.Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com2tag:blogger.com,1999:blog-1664157240439424847.post-26852950728971881882012-05-08T00:21:00.000-07:002012-05-08T00:21:00.218-07:00Pink Cake Mix Cookies<img src="http://food.sndimg.com/img/recipes/28/33/3/large/picwAGeUn.jpg" width=520><br />
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In keeping with my very busy schedule, I now present to you another super-quick and easy recipe:<b>Cake Mix Cookies!</b><br />
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What could be cuter than pink cookies? These are made with a strawberry cake mix, but you can use any cake mix and add food coloring if you like. I also added white chocolate chips, which really made these cookies stand out. For the best taste, I usually go for butter flavored or yellow cake mix. This time I opted for strawberry to up the fun-factor. I have made this recipe countless times. I actually make more cookies from cake mixes than I do cakes! They may not be the prettiest looking baked good but they are really really tasty. Oh yeah, added bonus: they are the chewy type of cookie too!<br />
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<font size=4>Cake Mix Cookies</font></br><i>Makes 24 | Adapted from <a href="http://www.food.com/recipe/cake-mix-sugar-cookies-105272#ixzz1GB68t4r8">Food.com</a></i></br></br> 1 (18.25 oz) cake mix (any flavor)</br> 3/4 cup butter, melted and cooled </br> 1 large egg </br> 2 tablespoons milk (evaporated milk if you have it)<br />
1 cup chocolate/white chocolate chips (optional)<br />
food coloring (optional)</br></br> In a large bowl mix cake mix, butter, egg and milk. Shape dough in a ball. Chill for 2 hours. Roll out to 1/8 inch thick on a floured surface. Cut out with a floured cookie cutters. Place 2" apart on a cookie sheet that has been very lightly sprayed with cooking spray. Bake at 375 degrees F for 6-10 minutes or until edges are lightly browned.</br></br>Tiahttp://www.blogger.com/profile/17079250994113691796noreply@blogger.com4