Tag Archives: baking

Gluten Free Honey Blueberry Donuts

Posted on by

Ingredients:

260 grams AP GF flour (130 grams superfine brown rice flour plus 65 grams each superfine white rice flour and tapioca flour/starch) (2 cups)
100 grams granulated sugar (1/2 cup)
1 tablespoon brown sugar
1½ teaspoons baking powder
¼ teaspoon kosher salt
¼ teaspoon cardamom
¼ teaspoon baking soda
140 grams almond milk (scant ⅔ cup)
80 grams canola oil (scant ½ cup)
2 extra-large eggs
42 grams good quality honey (2 tablespoons)
½ teaspoon almond extract
½ teaspoon lemon extract
zest from half a lemon
170 grams frozen whole blueberries (heaping 1 cup)
1 teaspoon granulated sugar
220 grams powdered sugar, sifted (2 cups)
1 tablespoon lemon juice
1-3 tablespoons warm water

Directions:

Preheat oven to 350. Spray two 6-count donut pans with nonstick spray – generously. Set aside.

In a large bowl whisk together flour, sugar, brown sugar, baking powder, salt, cardamom, and baking soda. In a small bowl whisk together almond milk, canola oil, eggs, honey, almond and lemon extracts, and lemon zest. Add wet ingredients to the dry and combine just until mixed. Toss blueberries gently with 1 teaspoon granulated sugar. Either fold blueberries into donut batter or place blueberries evenly distributed into donut pans. Scoop batter into pans just a little over half full using all the batter. Rap pans on the counter until the batter is very smooth and evenly distributed.

Bake 10 minutes and rotate pans. Bake 4 minutes more or until a toothpick comes out clean. Flip donut pans upside down onto cooling racks and let donuts cool almost completely before adding glaze. Or serve plain.

Add lemon juice to powdered sugar and stir. Add warm water, one tablespoon at a time until mixture is smooth and glaze drips easily from a spoon. Drizzle lightly over donuts while they are on a grate with a baking sheet under them to catch drips. Too much glaze and the donuts will become gloppy wet (another technical term) so go lightly on the glazing. Let glaze set, about 10 minutes. Best served fresh.

Recipe for no kneading bread

Posted on by

Ingredients:

580g bread flour
120g cake flour
10ml salt (I prefer a bit more)
1 packet (10g) instant yeast
550ml luke warm water
30ml sugar

Directions:

Pre-heat the oven to 180⁰C and butter a large bread pan.
Sift the flours and salt together and add the dry yeast and mix
Dissolve the sugar in the water and add to the dry ingredients and mix together.
Transfer to the buttered bread pan. Cover loosley with clingwrap and place in a warm place to rise to double the size.
Bake for approximately 50 minutes until crusty and baked through. Serve with butter.

Gluten Free Peppermint Bark Cookies

Posted on by

Ingredients:

185 grams AP GF flour (93 grams superfine brown rice flour plus 46 grams each superfine white rice flour and tapioca flour/starch) (scant 1½ cups)
150 grams superfine granulated sugar (3/4 cup)
65 grams unsweetened dark cocoa (2/3 cup)
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon baking powder
115 grams unsalted butter, chilled cut into cubes (8 tablespoons)
1 tablespoon solid vegetable shortening (Spectrum)
1 extra-large egg
2 teaspoons pure peppermint extract
½ teaspoon vanilla extract
16 oz. bag Bada Bing Bada Boom Enrobing White Chocolate or similar GF white chocolate candy melts. Optional: Tempered white bar chocolate.
GF Candy Cane pieces

Directions:

In the bowl of a food processor combine the flour, cocoa, baking soda, baking powder, and salt. Pulse a few times to mix well. Add the cubed butter, shortening and pulse until the mixture looks like coarse crumbs. Add the egg and flavorings. Pulse until the mixture forms a ragged ball – a very ragged ball that looks pretty dry. Dump mixture onto plastic wrap and carefully remove blade. Knead with the heel of your hand until mixture looks smooth and comes together. It won’t take long. Divide dough in half. Roll each half into a log about 1.5 inches thick. Wrap securely in plastic wrap and refrigerate overnight. Dough can be frozen at this point. Wrap well.
Preheat oven to 375. Line two baking sheets with parchment. Remove dough from refrigerator and using a very sharp small paring knife, slice very thin rounds and place on parchment lined baking sheets rather close together. They won’t spread much at all. Chill baking sheets before baking. Place directly in the oven from the refrigerator. Bake about 5 minutes and rotate. Bake about 4 minutes more or until they are slightly crisp but don’t let them burn. Flip a cookie over to check the color on the bottom if you aren’t sure. They will crisp as they cool. Place on a rack to cool completely before dipping in chocolate coating. Overnight is best because they will continue to crisp as they rest.
Melt the chocolate according to the directions on the package. Or follow the directions for tempering a white chocolate bar. Dip each cookie and place on a parchment lined baking sheet. Immediately sprinkle chopped candy cane on the top side of the cookie. Let set. Gift them, eat them and be happy.

 

Sausage & Cheese Muffins

Posted on by


See More Muffins Recipes

 

Ingredients

 

1 lb. hot ground pork sausage
1 tsp onion powder
3 cups all-purpose baking mix
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded Cheddar cheese
3/4 cup buttermilk (water or milk will work too)

 

 

 

 

 

 

Directions

 

1. Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.

 

 

2. Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened.

 

 

3. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.

 

 

 

 

Penguin Gingerbread Cookies

Posted on by

See More Cookies Recipes

 

Ingredients

 
3 cups all-purpose flour
3/4 tsp baking soda
1-1/2 sticks salted butter
1 cup packed dark-brown sugar
5 tbs molasses
3 tbs water
2 tbs ground cinnamon
2 tbs ground ginger
1 tsp ground cloves
1/4 tsp ground pepper

 

 

 

 

 

 

Directions

 

1. Cream butter and sugar in bowl of stand mixer (using paddle attachment) until fluffy.

 

2. Add molasses, water and spices (cinnamon, ginger, cloves, and pepper) and mix until combined.

 

3. In a separate bowl, whisk together flour and baking soda. Slowly add in flour mixture, in three parts, mixing after each addition.

 

4. Roll dough out to 1/4″ thick between sheets of waxed paper (see instructions in this post.) Refrigerate dough sheets for 30 minutes before cutting shapes. Refrigerate cut shapes again, for another 30 minutes, before baking. Refrigerated dough will spread out less when baked.

 

 

5. Bake cookies for 8 to 10 minutes (depending on cookie size) at 400 degrees F on a parchment paper or Silpat-lined baking sheet. Bake cookies of equal size together.

 

 

6. Once cookies have cooled, they can be decorated with royal icing. This design is done in several stages.

 

 

 

For the icing

 

1. Outline the black section of the penguin with black piping icing. The tip should hover above the cookie without touching it.

 

 

2. After the outline has dried for a couple minutes, fill it in with black flood icing. If the flood is a little to thick, and doesn’t spread out on its own, a toothpick can be used to pull it into the corners.

 

 

3. Once the black section has dried completely (overnight), repeat steps 1 and 2 with the white piping and flood icings to outline and fill in the white section of the penguin.

 

 

4. Let the white section dry completely before piping on yellow triangles for the nose and feet

 

 

5. Using a black food decorating pen, draw eyes on the dried icing.

 

 

 

 

Spicy Spinach-Stuffed Mushrooms

Posted on by

See More Mushrooms Recipes

 

Ingredients

 

24 ounces, weight White Mushrooms
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 whole Medium Onion, Diced
1/2 cup Panko Breadcrumbs
Salt And Black Pepper To Taste
8 ounces, weight Cream Cheese, Softened
1/3 cup Sour Cream
1/2 cup Grated Sharp Cheddar Cheese
1/2 cup Grated Monterey Jack Or Farmer’s Cheese
1 package (small) Chopped Spinach, Thawed
8 dashes Hot Sauce (I Used Choulula)

 

 

 

 

 

 

Directions

 

1. Preheat oven to 375 degrees.

 
2. Wash and dry mushrooms. Pull the stems off the mushrooms, then chop the stems finely. Heat olive oil and butter in a skillet over medium-high heat. Add onion and chopped mushrooms stems and saute for several minutes, or until soft and starting to turn golden.

 

3. Add panko crumbs, salt, and pepper. Stir and continue cooking for 2 minutes. Remove from heat and set aside to cool.

 

4. Squeeze excess liquid out of thawed spinach. Set aside.

 

5. In a large bowl, add softened cream cheese, sour cream, grated cheeses, and the cooled mushroom/onion/panko mixture. Fold together to combine. Add spinach, a dash of salt, a little pepper, and hot sauce to taste. Fold together until combined.

 

6. Using a spoon, mound the mixture into the stemmed mushroom caps. Use the spoon to round the mixture on top. Place on a baking sheet or in a baking dish and bake for 20 to 25 minutes, or until the mushrooms are cooked and the filling is hot. Serve immediately or at room temperature. Yummy!

 

 

 

 

Cream Puff Pastry

Posted on by

See More Puff Recipes

 

Ingredients

 

1/2 cup (65 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces
1/2 cup (120 ml) water
2 large eggs, lightly beaten

 

 

 

 

 

 

 

 

Directions

 

1. Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
In a bowl sift or whisk together the flour, sugar and salt.

 

 

2. Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.)

 

 

3. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.

 

 

4. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).

 

 

5. Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute).

 
6. Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).

 

7. Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
(for cookie crunch top place the cookie dough, crumbled as cut with a cookie tin, square or circle is fine, place evenly on top of choux pastry dough). Here is the link to the pictures of how you can apply the cookie dough before baking.

 

8. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C).

 

9. Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside.

 

10. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).

 

 

 

 

Baked Chicken on the Grill

Posted on by

See More Chicken Recipes

 

Ingredients

 

2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up

 

 

 

 

 

 

Directions

 

1. Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat.

 

 

2. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.

 

 

 

 

Pumpkin Bread with Salted Caramel Drizzled Pumpkin Butter Cream

Posted on by

See More Pumpkin Recipes

Ingredients

For the Bread
1 C all-purpose flour
3/4 C white whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
3/4 C brown sugar
1/4 C granulated sugar substitute
1 tsp vanilla extract
1/2 C low-fat plain yogurt
2 tbsp canola oil
1 1/4 C pumpkin puree

For the Frosting
1/4 C butter, softened
2 tbsp pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla
1 1/2 C confectioner’s sugar, sifted
2 tsp milk
For the Caramel Drizzle
3 tbsp brown sugar
1 tbsp water
1 tbsp butter
1/4 tsp salt

Directions

1. Preheat oven 325. Grease and flour a 9×5 loaf pan.

2. Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined. Set aside.

3. In a separate bowl, using an electric or stand mixer, beat eggs until creamy. Beat in brown sugar and sugar substitute on medium speed for one minute. Add in vanilla, yogurt and oil. Beat until well-combined.

4. Add flour mixture and pumpkin, beat until just combined. Scraping down the sides of the bowl as necessary.

5. Spread batter into prepared loaf pan. Bake for 35-45 minutes or until toothpick inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes before removing it to cool completely on a wire rack.

6. While bread is cooling, begin preparing the frosting. Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner’s sugar and milk. Beat until well-combined and creamy. Spread frosting over the top of the cooled bread.

7. In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat.

8. Continue heating until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.

9. Slice bread and serve! Store leftovers in the refrigerator.

Mrs. Sigg’s Snickerdoodles

Posted on by

See More Snacks Recipes

 

Ingredients

 
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

 

 

 

 

 

 

Directions

 

1. Preheat oven to 400 degrees F (200 degrees C).

 

 

2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

 

 

3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

 

 

4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

 

 

 

 

Country Style Barbecued Chicken

Posted on by

See More Chicken Recipes

 

Ingredients

 

1/2 cup chopped onions
1 cup ketchup
1/2 cup distilled white vinegar
1/4 cup brown sugar
1 tablespoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
6 skinless, boneless chicken breast halves

 

 

 

 

 

 

Directions

 

1. Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.

 

 

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

 

 

3. Arrange chicken in the baking dish. Pour sauce over the chicken.

 

 

4. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

 

 

 

 

Whole Wheat Blueberry Pancakes

Posted on by

See More Pancakes Recipes

 

Ingredients

 

 

1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup blueberries

 

 

 

 

 

 

Directions

 

1. Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.

 

 

2. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

 

 

 

 

Delicious Zucchini Bread

Posted on by

See More Bread Recipes

 

Ingredients

 

 

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)

 

 

 

 

 

Directions

 

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

 

 

2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.

 

 

 

 

Variation

Zucchini Bread with Pineapple

 

 

Yield: Makes 2 loaves.

 

 

Ingredients

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins

 

 

 

Directions

 

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

 
2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

 

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

 

Meyer Lemon Blueberry Baked Oatmeal

Posted on by

See More Soup Recipes

 

Yield: 4 large servings.

 

 

 

Ingredients

 

1 Meyer lemon, zested and juiced
2 cups nonfat milk
2 1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp butter, melted and cooled
1 egg
1/3 cup sugar
2 cups blueberries, fresh or frozen

 

 

 

 

 

Directions

 

1. Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.

 

 

2. Zest lemon; set zest aside. In a bowl, combine milk and juice from the zested lemon to make “buttermilk”.

 

 

3. In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.

 

 

4. Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.

 

 

5. Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.

 

 

Red Velvet Cupcakes

Posted on by

See More Cupcakes Recipes

 

Ingredients

 
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt

 

 

 

 

 

Directions

 

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.

 

 

2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.

 

 

3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

 

 

Delicious Lemon Chicken

Posted on by

Chicken meal recipes are always be the most popular dishes on the table. From the well-known Italian chicken parm to Chinese General Tso chicken recipe, chicken meal has been used in many different ways. Unlike other chicken lemon recipes are using chicken breast to complete the dish, this delicious lemon chicken recipe is using chicken thighs as the base. In this way, the texture of the meat will be tender. Try this lemon chicken recipe tonight, and you’ll be amazed by the first bite!

See More Chicken Recipes

Ingredients
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Directions

1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

2. Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

3. Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Pumpkin Cake

Posted on by

See More Pumpkin Recipes

 

Ingredients

 

 

2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)

 

 

 

 

Directions

 

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time.

 

 

2. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.

 

 

3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

 

 

S’mores Graham Krispie Treats

Posted on by

See More S’mores Recipes

 

Ingredients

 

1 bag (10 oz) Mini Marshmallows
1 cup Semi-Sweet Chocolate chips + 1 for topping
1 box (12 0z) Golden Grahams Cereal
6 Tbsp Butter
1/2 teaspoon Vanilla
Non-Stick Cooking Spray

 

 

 

 

 

 

Directions

 

1. In a 9×9 inch baking pan, spray with non-stick cooking spray. Set aside.

 

 

2. In a large non-stick pot over medium heat, melt butter. Add in marshmallows and stir together with butter until marshmallows have melted and become creamy. Stir in vanilla extract.

 

 

3. Fold in grahams cereal until all marshmallows and grahams are evenly mixed together. Mix in 1 cup of chocolate chips. Spread treats into sprayed baking pan. Press into pan and sprinkle remaining 1/4 cup of chocolate chips on top of the treats, lightly press into top of treats to make sure they stick. Place into fridge for 10 minutes to cool.

 

 

4. Slice into bars and serve. Devour.

 

 

Salmon with Dijon Tarragon Sauce

Posted on by

See More Salmon Recipes

 

 

Yield: 4 servings

 

 

Ingredients

 

3 tablespoons mayonnaise
2 tablespoons dijon mustard
2 tablespoons chopped fresh tarragon
1 tablespoon lemon juice
pinch of granulated sugar
kosher salt
fresh cracked black pepper
4 salmon filets

 

 

 

 
Directions

 

1. Preheat oven to 450 degrees.

 

2. Line a baking sheet with aluminum foil and spray with non-stick spray.

 

 

3. Combine mayonnaise, dijon mustard, tarragon and sugar together in a bowl. Mix well. Season to taste with salt and pepper. Set aside.

 

 

4. Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes. Remove from oven and spoon a dollop of sauce over the top. Return to the oven for 5 more minutes.

 

 

5. Fish is done when it flakes easily.

 
6. Serve with remaining sauce on the side.

 
7. Enjoy!

 

 

Carrot Pineapple Cake

Posted on by

See More Cake Recipes

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners’ sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.

3. Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool.

4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Pumpkin Roll

Posted on by

See More Pumpkin Roll Recipes

 

Ingredients
Cake

3 eggs
1 cup sugar
2/3 cup pumpkin
1 t ginger
1/2 t nutmeg
2 t cinnamon
dash of cloves
3/4 cup flour
1 t baking powder
1/2 t salt

 

Cream cheese filling
1 cup powdered sugar
6 oz. cream cheese softened
3 T butter
1/2 t vanilla
scant 1 T pure maple syrup

 

 

 

 

Direction

1. Preheat your oven to 350°F. Spray a jelly roll baking sheet (15.5″ x 10.5″) with cooking spray. Line with wax paper and spray again (don’t forget the sides). Set aside.

 
2. Beat eggs on high speed for 5 minutes, or until frothy. Add sugar and mix until combined. Stir in pumpkin, spices, flour, baking powder, and salt.

 
3. Spread in prepared jelly roll pan, and smooth as much as you can. Bake for 25-30 minutes, or until cake springs back when gently pressed in the center.

 
4. While the cake is baking, generously sprinkle a kitchen towel with powdered sugar.

 
5. Remove the cake from the oven and turn out onto the sprinkled towel. Peel away the wax paper, and roll cake and towel up together (roll up the shorter side, not the long side or you’ll have one long skinny pumpkin roll, like in the photos above) to cool for 30 minutes or until mostly cool, but not cold.

 
6. Make the cream cheese filling, by beating the powdered sugar, cream cheese, butter, vanilla, and maple syrup together. Unroll and spread with filling. Re-roll up and sprinkle with powered sugar. Slice and serve, or wrap in plastic wrap and chill until time to serve.

 

 

Fresh Bread Bowls

Posted on by

See More Bread Bowls Recipes

 

 

Makes 4 Bread Bowls to Fill with your Favorite Soup or Chili

 

Ingredients

 

5-1/2 to 6 cups all-purpose flour
2 tablespoons sugar
2 envelopes Fleischmann’s® RapidRise Yeast
1-1/2 teaspoons salt
1 cup water
1 cup milk
2 tablespoon butter or margarine

 

 

 

 

Directions

 

1. In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.

 

 

2. Divide dough into 4 equal portions; shape each into a ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

 

 

3. With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of loaves. Bake at 375°F for 25 to 25 minutes or until done. Remove from baking sheets; cool on wire rack. Cut off one-third of loaf; hollow out loaf to form 1/4-inch thick bowl. Fill with soup.

 

 

S’mores Cookies

Posted on by

See More S’mores Cookies Recipes

 

Ingredients

 

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

 

 

 

 

Directions

 

1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

 

 

2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

 
3. Add the flour mixture to the butter mixer and combine on low speed.

 
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

 

 

5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want.

 
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

 

 

7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

 

 

8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

 

 

9. Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

 

 

Ghirardelli Almond Brownies

Posted on by


See More Brownies Recipes

 

Ingredients

 

1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 cup unsalted butter, melted
1 1/2 cup packed light brown sugar
1 1/2 cup sugar
2 Ghirardelli Luxe Milk Chocolate Almond Bars (large bars)
12 individual Ghirardelli Luxe Milk Chocolate Almond Squares

 

 

 

 

Directions

 

1. Preheat the oven to 350 degrees F. Lightly grease a 9 by 13 inch baking pan.
2. Sift together the flour, cocoa powder, and kosher salt. Set aside.
3. In the bowl of a stand mixer with the paddle attachment (a handheld mixer works fine), mix together the butter, light brown sugar, sugar and vanilla extract.
4. Add 4 large eggs, one at a time. Once the eggs are fully incorporated, slowly add in the sifted ingredients. Mix until almost combined. Take a spatula and fold the ingredients together.
5. Chop 2 large Ghirardelli Luxe Milk Chocolate Almond Bars into pieces. Throw the chopped chocolate into the brownie batter and fold the pieces into the batter.
6. Spread the batter into the baking pan. Bake for a total of 30 minutes at 350 degrees F.
While the brownies are baking, unwrap 12 individual Ghirardelli Luxe Milk Chocolate Almond square and set aside.
7. Once the brownies have baked for 25 minutes, place the 12 chocolate squares on top of the brownies and slightly press them into the brownies. Continue baking for 5 more minutes. Bake for a total of 30 minutes.
8. Take the brownies out of the oven and cool them completely on a cooling rack. Once the brownies have cooled, cut them into squares and enjoy!

 

 

Pumpkin Granola

Posted on by


See More Granola Recipes

 

Ingredients

 

2 1/2 cups old-fashioned oats
2 1/2 cups quick cooking oats
2 cups brown rice crisp
1 tablespoon pumpkin pie spice
1 (15 ounce) can of pumpkin
1/2 cup honey
1/2 cup light or dark brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup sliced almonds
3/4 cup chopped walnuts
3/4 cup chopped pecans
1 cup raisins

 

 

 

 

Directions

 

1. Place two oven racks on the top and bottom 1/3 of the oven.

 
2. Preheat the oven to 300°.

 

 
3. Set aside two baking sheets with sides lined with a silpat liner, parchment paper or aluminum foil.

 

 
4. In a large bowl, combine both oats, brown rice crisp and pumpkin pie spice.
In a separate bowl, combine the canned pumpkin, honey, brown sugar, canola oil and vanilla extract.

 

5. Stir the wet ingredients into the dry ingredients.

 

 

6. Pour the granola on the baking sheets, splitting evenly between the two baking sheets.
With a silicone spatula (or any other flat tool), push down the granola to make a compact, flat and even layer of granola.

 

 

7. Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom).

 

 

8. While that is in the oven, chop your nuts and combine them in a bowl and set aside.

 

 

9. With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet.

 

 
10. Bake for another 20 minutes stir around and break up any clumps that wouldn’t fit in one bite.

 

 
11. Bake for a final 20-30 minutes, until completely dry and golden brown.

 

 

12. Let the granola cool completely on the baking sheets.

 
13. Once cool, add in the raisins.

 
14. Store in airtight containers and enjoy!

 

 

Banana Bread

Posted on by

See More Banana Bread Recipes

Ingredients

1/2 cup of butter, softened
3/4 cup of brown sugar
2 eggs
2 1/3 cups of mashed overripe bananas (I used 4)
1 tsp vanilla
2 cups of flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 tsp fresh nutmeg, grated

Directions

1. Preheat the oven to 350 degrees then coat a 9×5 loaf pan with cooking spray.
In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.

2. In a separate bowl, combine the flour, baking soda, cinnamon, salt, and fresh nutmeg together, mix well.

3. Add the flour mixture into the banana mixture and stir until just combined. Pour the batter into the prepared loaf pan.

4. Bake for 55-60 minutes or until a tester inserted in the center comes out clean. Let the bread cool in pan for 10 minutes then turn out onto a wire rack. Slice and slather with butter. Enjoy!

Caramel Filled Chocolate Cookies

Posted on by

See More Cookies Recipes

 

Ingredients

 
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies

 

 

 

 

Directions

 

1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.

 
2. Preheat oven to 375 degrees F (190 degrees C).

 
3. Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed.

 

4. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.

 
5. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

 

 

Tilapia Parmesan

Posted on by

See More Tilapia Recipes

 

Ingredients

 
2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
4 tablespoons butter, room temperature
3 tablespoons mayonnaise
3 tablespoons finely chopped green onions
1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
1/4 teaspoon dried basil black pepper
1 dash hot pepper sauce

 

 

 

 

Directions

 

1. Preheat oven to 350 degrees.

 
2. In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.

 
3. Do not stack fillets.

 
4. Brush top with juice.

 
5. In bowl combine cheese, butter, mayonnaise, onions and seasonings.

 
6. Mix well with fork.

 
7. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.

 
8. Spread with cheese mixture and bake until golden brown, about 5 minutes.

 
9. Baking time will depend on the thickness of the fish you use.

 
10. Watch fish closely so that it does not overcook.

 
11. Makes 4 servings.

 
12. Note: This fish can also be made in a broiler.

 
13. Broil 3 to 4 minutes or until almost done.

 
14. Add cheese and broil another 2 to 3 minutes or until browned.

 

 

 

Roasted Tomato Soup

Posted on by

See More Tomato Soup Recipes

 

Ingredients

 
*sliced fresh tomatoes to fill a baking pan (I used about 20 heirloom San Marzanos and another cup or two of heirloom cherry-sized tomatoes)

 
* 6 cloves garlic, peeled
* 2 shallots, peeled and chopped
* fresh basil leaves (and/or fresh rosemary, thyme, oregano leaves)
* approximately 1/2 cup extra-virgin olive oil, divided
*1 cup of vegetable or chicken stock, preferably homemade, plus more if needed
*heavy cream, preferably raw and organic
*sea salt and freshly ground black pepper

 

 

 

 

Directions

 

1. Preheat oven to 400°F.

 

 

2. Line a baking sheet with foil and spread the tomatoes (cut side down), garlic cloves, shallots and herbs onto the foil. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for about 45 minutes, or until very soft and caramelized.

 

 

3. Remove baking pan from the oven and transfer contents to a pot on the stove. Add 1 cup stock and bring to a boil. Reduce heat to a simmer and cook for a few more minutes.

 

 

4. Use a potato masher to crush the tomatoes (or an immersion blender if you’d like it very smooth) until it reaches the consistency you desire. Taste and add additional stock, if necessary.

 

 

5. Turn off heat and add a few tablespoons of cream. Stir well and taste. Add a little more cream, if desired. Season to taste with course salt and freshly ground black pepper before serving.

 

 

Mickey Mouse Cupcakes

Posted on by

See More Cupcakes Recipes

 

Ingredients

 

For the cupcake:

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

 

 

 

For the Chocolate Cookies:

1 cup butter
1/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa
3 or 3 1/2 cups flour

 

 

 

 

Directions

 

For the cupcake:

 

1. Preheat oven to 350*F.

 

 

2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

 

 

3.  In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.

 

 

4. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.

 

 

5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.

 

 

6. Bake cupcakes in pre-heated oven for 12-14 minutes.

 

 

7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

 

 

8. Frost as desired when fully cool. I love to use my favorite Vanilla Cream Cheese Frosting recipe.

 

 

9. Feel free to use this recipe for a cake as well. The recipe above will work for a 6″ cake. Double the recipe for an 8″ or 9″ cake.

 

 

For the cookie:

 

1. Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well.

 

2. Add baking powder and salt and mix again. Stir in the cocoa until well blended.

 

3. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to “chill” the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I’m telling you — DON’T DO IT.

 

4. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes. (I roll my cookies 3/8″ thick.)