Wednesday, September 29, 2010
Friday, September 10, 2010
1/2 cup heavy cream
6 - 8 oz. of chocolate, chopped (bittersweet, semi-sweet, milk - use your favorite or mix them)
1/2 tsp. vanilla
Place chocolate in a blow. Heat the cream in a small saucepan over medium heat until hot and steamy. Once the cream is hot pour it over the chocolate and let sit for 5 minutes.
Stir the mixture until completely incorporated, gently stir in the vanilla. Let the ganache cool and thicken.
*For Ganache Frosting, refrigerate overnight or freeze until set, and then whip with your whisk attachment until fluffy.
Thursday, September 9, 2010
Monday, July 26, 2010
Thursday, May 6, 2010
Monday, April 12, 2010
Wednesday, March 31, 2010
Oatmeal Toffee Bars
Recipe from 3B's.. Baseball, Baking & Books.
1/2 cup canola oil (I used vegetable)
1 cup brown sugar
1/2 cup white sugar
1 tbsp. milk
2 tsp. vanilla extract
1/2 tsp. salt
3 cups old-fashioned oats
1 3/4 cup flour
1 tsp. baking soda
1 1/2 cups semi-sweet chocolate chips
1 to 1 1/2 cup toffee pieces
Mix together the oil, sugars, eggs, milk, vanilla and salt. Mix for 2-3 minutes or until sugars dissolve. Add in baking soda and flour. Mix in oats and then chocolate chips. The mixture will be THICK, like cookie dough. Transfer to a greased 9x13 cake pan. It was easiest to spread this batter with my dampened fingers.
Bake at 350 degrees for 15-20 minutes.
Make the above recipe, but omit the chocolate chips and toffee pieces. Add 1 1/2 cups white chocolate chips, 1 cup dried cranberries and 1/2 cup coconut.
Friday, March 26, 2010
Recipe from Butter Sugar Flour, who adapted it from Smitten Kitchen.
1 1/2 cup flour
1/8 tsp. salt
2 1/2 tsp. baking powder
1 cup sugar
1/2 cup oil
1 cup yogurt
1/2 tsp vanilla extract
3 tbsp. lemon zest
1 1/2 cup blueberries, dried and tossed in 1 tbsp flour
Juice from 1 lemon
1 cup powdered sugar
Sift together flour, baking powder and salt. In another bowl mix eggs, sugar, oil, yogurt, extract and zest. Mix on high for 2 minutes. Add the dry ingredients and mix. Fold in the blueberries. Pour batter into prepared 8x8 square pan (or loaf pan) and bake at 350 degrees for 45 minutes. Once tester comes out clean allow to cool before adding the icing.
Tuesday, March 23, 2010
1 cake mix any flavor (or from scratch)
1 can frosting (or from scratch, this is a recipe I use minus the mint)
Make cake as directed. Fill cupcake liners 2/3 full and place an ice-cream cone on top of the batter. Bake at 350 degrees for 20 minutes. Cool cupcakes, remove liners, frost and decorate.
Tuesday, March 16, 2010
Tuesday, March 9, 2010
1 1/2 cup white sugar
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (about 3 large bananas)
cream cheese frosting
In a large bowl cream together butter and sugar. Beat in eggs, once mixed add sour cream and vanilla. Sift together the flour, baking soda and salt and then add to butter mixture. Finally, mix in the mashed bananas. Spread evenly in a greased 10x15 jelly roll pan (I used a 9x13 and baked them longer, more of a cake than a bar).
Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Allow bars to cool completely then top with cream cheese frosting or some fresh whip cream and a drizzle of caramel sauce.
Thursday, March 4, 2010
Tuesday, February 23, 2010
Friday, February 12, 2010
1. Cut the leavening
Are your cakes falling?
Are your cookies spreading too far?
Are your breakfast breads overdone on the outside and raw in the middle?
High altitude baking will almost always be improved by cutting the leavening in baked goods. Three quarters of the original amount may be plenty of baking powder or soda if you are at 3,000 to 4,000 feet of elevation. If you are baking even higher than that, you can almost always automatically half the leavening called for in a recipe. Sometimes, you may even have to quarter the called-for amount to achieve ideal results.
2. Add flour
Can’t cut the leavening?
Sometimes, cutting the leavening is not an option. When you are using mixes that have pre-measured dry ingredients, your best bet is to add a little bit of flour. Add 2 to 4 tablespoons of flour to a pre-measured mix, depending on your elevation. The additional flour will disperse the leavening in order to create a more uniform product at high altitudes.
3. Add liquid
Are your cakes crumbly and dry?
Whether or not you are adding flour to your recipes, some baked goods can tend to be over-dry at high altitude due to drier climates. The simple solution is to add more liquid. An additional egg or a quarter cup of additional liquid will work wonders in a dry cake or quick bread.
4. Cut rising time
Is your bread yeasty?
Are your cinnamon rolls too crusty and light?
Yeasted products can also suffer the ill effects of altitude. Because of the significantly reduced pressure above 3,000 feet, yeasted breads expand and rise much more quickly than at sea level. At very high altitudes, above 6,000 feet, breads may actually rise in half the prescribed time. To combat low quality breads at high altitude, monitor your dough carefully. Do not allow it to rise past double its original size. If you find that your bread’s flavor does not develop sufficiently in the reduced amount of time, you may punch it down and let it rise twice before shaping it. It is possible to have wonderful yeasted breads at high altitude!
I found these great tips online. Epicurious also had some great thoughts on the subject.
Thursday, February 11, 2010
Monday, February 8, 2010
2 cups whole milk
8 oz cream cheese
3 tablespoons unsalted butter
1 teaspoon fresh-ground pepper
1/2 teaspoon salt
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups (about 6-7 oz) grated smoked gouda
While the pasta is cooking. Combine the milk, cream cheese, butter, salt and pepper in a medium saucepan. Cook, stirring occasionally until, melted and well combined. In a large bowl or pan, mix the drained pasta, milk mixture and the cheese and stir. Transfer to a 3 quart baking dish and bake until the macaroni is set and the top is golden brown. About 25 minutes.
Mine is not so "golden brown" because the kids just couldn't wait.
Simple, but yummy!
Friday, January 22, 2010
2 boxes Devil's Food cake mix
1 1/2 cup butter crisco
In a large bowl mix all the ingredients together, either use a Kitchen-Aid or a tough spoon and mix it by hand (it is really thick, it is not hand mixer friendly). Once mixed roll dough into small balls, just bigger than a bouncy ball, you can make them smaller if you'd like - it's really up to you. Bake at 350 degrees for 9-11 minutes. Let cool on cookie sheet for a few minutes before transferring to a cooling rack. Once the cookies are cool add cream cheese frosting to the underside of one cookie and sandwich together. Cream cheese frosting can be bought or home-made.
For Valentine's Day I added some colored sugar to the edges of some, dyed some frosting red and cut hearts out of others. Let your creativity have some fun.
Monday, January 18, 2010
The first time I made them, I felt they were a little too sweet for my taste, so I tweaked it ever so slightly.
2-3 Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
1 1/4 sticks Butter
1 cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda (I use about 3/4 of the can)
Peel and core apples. Cut each apple into 5-6 slices each (PW say's 8, I like bigger pieces of apple). Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Thursday, January 14, 2010
Monday, January 4, 2010
*From Martha Stewart.com
2 tablespoons unsalted butter, plus more, room temperature, for dishes
1/2 c. sugar, plus more for dishes
8 large eggs yolks, plus 10 large egg whites, room temperature
2 tablespoons flour
1/4 c. plus 2 tablespoons fresh lemon juice, plus 2 tablespoons lemon zest
1 c. whole milk
Powdered Sugar (Garnish)
1. Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes (I used eight 8-ounce dishes), with the room temperature butter, use a pastry brush and brush up the sides of the dish and then dump in a little sugar and coat the butter, dump out remaining sugar.
2. Whisk together yolks, flour, zest and 2 tablespoons sugar.
3. Bring milk to a boil in a small sauce pan. Slowly pour milk into yolk mixture, whisking constantly to prevent the yolks from cooking. Return mixture to saucepan and whisk until thick (like a pudding). Strain through a sieve, and whisk in butter and lemon juice. Set aside.
4. Beat whites until foamy and gradually add in 1/4 c. plus 2 tablespoons sugar, beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
5. Fill each souffle dish to the top, and smooth. Run your thumb around the edge to remove batter from rims.
6. Bake on a rimmed cookie sheet until souffles rise and are golden, about 16-17 minutes. Dust with powdered sugar and serve immediately, before souffles lose their height.
Warm Honey Sauce (optional, but good)
Heat 1/4 c. honey with a pinch of nutmeg over low heat until warm and loosened. Whisk in 2 tablespoons heavy cream and bring to a boil. Make a small hole in each souffle (after they are cooked) and pour in sauce.
This had a very light lemon flavor, I am going to up the amount of lemon zest and juice next time I make them, as well as add some lemon zest to the honey sauce. Don't let the eggs intimidate you - this was my first souffle EVER and it work.