Posts Tagged ‘Baking’

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Cherry Blueberry Pie

August 1, 2013

Hey Everyone. First off – sorry for being so MIA on the blog for the past while. Too much going on, but I’m back!  And I’m baking!

For whatever reason, I’ve had the urge to make a pie lately so here it is.  I opted for a Cherry Blueberry pie for a few reasons – 1. It sounded yummy. 2. Blueberries were on sale. 3. It let me be a little more creative than a can of cherry filling!

Below is the recipe I followed when making the pie.  I did opt for store bought pie crust as well as a can of Dark Sweet Cherry Pie filling with my fresh blueberries – rather than frozen as the recipe I used called for.  Finally I am not often baking, so I used my 9″round cake pan rather than a pie pan.  I used just a few more blueberries than called for to ensure the pan was filled enough.

Ingredients:

1 (15 ounce) package refrigerated pie crusts
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling
1 1/2 cups frozen blueberries

1 egg white
1 teaspoon water
2 teaspoons sugar

Pie Up Close

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
  3. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

And here’s how it turned out.  So yummy.

Cherry Blueberry Pie

Cherry Blueberry Pie

Thanks!

Sarah

 

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Chocolate Chip Cookies: Gluten free, Egg free, Refined Sugar free!

April 4, 2013

Hello readers!

Don’t let the title deter you.  These cookies are delicious and sweet!  I couldn’t wait to blog and tell y’all about them!  I had an intense sweet tooth yesterday and my orange did not hold me over.  I searched Pinterest for a delicious and manageable dessert to feed my needs.  I stumbled across this recipe that has just a few ingredients, and all ingredients were already in my kitchen!  Jackpot!

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Chocolate Chip Cookies
Recipe yields one dozen cookies (if you don’t eat all the dough)

Ingredients:
-1 2/3 cups almond meal, slightly packed
-1/4 cup coconut oil, room temperature
-2 tablespoons maple syrup (or honey)
-1 1/2 teaspoons vanilla extract (apparently there is gluten free extract, I didn’t use that)
-1/2 teaspoon sea salt (I used coarse Kosher salt)
-1/4 teaspoon baking soda
-Mini chocolate chips (however much you like proportionate to your cookies)

Procedure:
1. Preheat the oven to 350 degrees and grease or line a cookie sheet.

2. In a large bowl, combine first three ingredients (almond meal, coconut oil, maple syrup).  I used a hand mixer to combine ingredients.  The coconut oil gets a little tricky since it’s more of a solid at room temperature.  It eventually works its way around.  You could use a stand mixer.

3. Add in vanilla, salt, and baking soda.  Stir in chocolate chips.

4. Roll the dough into balls and shape as you please on cookie sheet.  They do not change shape while baking.

5. Bake for 9 to 11 minutes or until bottoms are golden brown.  The cookies do not brown on top much.

6. Allow cookies to completely cool before transferring to a paper towel to absorb excess oil.  (I skipped this step out of purely not reading directions.)

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

These are delicious.  Be careful when biting into them, they tend to crumble a bit, and we don’t like to waste cookie in our house!

cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Happy eating!
Amanda

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Mini Cakes

February 20, 2012

Many of you don’t probably didn’t know that I don’t actually have a full size oven.  I have more of a “toaster” size oven, so I get slightly more creative with my baking!  I don’t often get the urge to bake and it certainly doesn’t help that my little oven can cook only 6 cookies at a time, 6 muffins at a time, etc!  Tonight, I beat the little oven and made delicious, adorable, and fairly quick – mini cakes (cause everything is cuter when it’s mini)!

So tonight I decided I wanted to bake something more bite sized, but I wanted to be quicker than 6 cookies at a time!  I decided to bake a chocolate cake which I would then cut into smaller circles and decorate!  Since I am not the baker my sister is, I used a box cake mix.  I then used a biscuit cutter in the smallest size I had to cut the cake into smaller circles.  As you can see below, I have a bit of cake left over.  Mmmm


Anyway – I cut the circles while the cake was still a bit warm, and then let them cool.  Once cool, I melted a bit of chocolate icing to pour over the top. While the icing was still warm, I dropped some pieces of walnut on the top.

And finally – I drizzled just a bit more icing on top to keep them from falling off and because you just can’t have too much chocolate.  Mmm.

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Chocolate Chip Cookies

August 8, 2011

David was going on a road trip recently so I decided to make him and the guys in his car chocolate chip cookies from scratch.  I didn’t do a lot of research, I just opened the nearest book and started baking. This recipe says it makes 60 cookies, which is not true.  I think it made 40, but I doubled it.

Chocolate chip cookie recipe from “Art and Soul of Baking” by Sur la Table.

Ingredients:
1 1/2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs, room temperature
2 tablespoons vanilla extract (I used vanilla bean paste, yummy)
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 ounces good-quality semi-sweet or bittersweet chocolate, chopped into 1/4-inch chunks, or 1 cup dark chocolate chips
same as above of milk chocolate
1/2 cup nuts (optional)

Procedure:
1. Preheat ove to 350 and position oven rack in center.  Line baking sheets with parchment paper.
2. Place the butter, granulated sugar, and brown sugar in the bowl of the stand mixer and beat on medium-low speed until smooth and blended, about 2 minutes.  You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results.  Scrape down the bowl with a spatula.  Add the eggs one at a time and beat just until blended after each addition.  Add the vanilla and blend well.  Scrape down the bowl.
3. In a medium bowl, whisk together the flour, baking soda, and salt.  Turn the mixer to the lowest speed and add the flour mixture all at once.  Blend just until there are no more patches of flour.  Scrape down the bowl.
4. Add the chocolate and nuts (if using), and blend on low just until combined.  Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unincorporated flour or butter lurking near the bottom of the bowl.
5. Using the small ice cream scoop or spoon, portion tablespoon-sized mounds onto the prepared baking sheets, spacing them about 2 inches apart.  Bake the cookies one sheet at a time, spinning the sheet halfway through, for about 10 to 14 minutes, until the cookie are golden brown at the edges and still a bit pale in the center.  If you want crisp cookies instead of chewy ones, bake them a couple extra minutes.

Store cookies in an airtight container for 3-4 days.

Obviously, they did not last that long, but they were yummy.

The process wasn’t too extensive and they were really yummy.  Some of the best dough I’ve ever eaten.  Seriously.

Try them for yourself!

Happy baking!
-Amanda

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Cookie Class

July 18, 2011

Melissa and I took a cookie class recently at a local bake shop and it was so awesome.  I am a terrible cookie decorator and Melissa has had her own issues with cookies before.

These are sugar cookies with royal icing.  The palm tree is a black cocoa cookie, which is just like an oreo cookie.  We decorated with stiff royal icing, flooding with royal icing, and with fondant.  They turned out absolutely adorable and we can’t wait to make more cookies together!

Thanks for your support!
-Amanda & Melissa

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Chocolate Cake – Microwaved in a Mug

June 9, 2011

So I recently read on a few different blogs about this amazing 5 minute microwave Chocolate Cake… And of course, I had to try it.

Ingredients

  • 1 largecoffee mug
  • 4 tablespoons plain flour(do not use self-rising)
  • 4 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon baking powder
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • Small splash of vanilla

How to make it

  • Add dry ingredients to mug and mix well.
  • Add egg & mix thoroughly.
  • Pour in the milk and oil and mix well… again
  • Add vanilla, mix again.
  • Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
  • Cake will rise over the top of the mug if you use a normal sized mug (Mine was huge, so it didn’t)
  • I tried just over 2.5 min the first round – NOT GOOD.  But it might be my old microwave.
  • Remove from microwave.
  • Allow cake to cool a little, then tip out onto a plate, if desired.
  • Decorate as you prefer…. I used Nutella and Powdered Sugar.

And EAT.  It wasn’t my favorite cake. I think I need to try again because if you cook too long by any means – it gets rubbery.  Eww.

Enjoy!

Sarah

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Cookie Dough Balls

December 6, 2010

Everyone is so in love with cake balls that I had to find something else to bake.  One day I stumbled across a baking blog and fell in love.  www.BakedPerfection.com  She bakes yummy things and isn’t over the top!  As I browsed her site, I saw the tag “cookie dough” and without even thinking clicked!  She has a delicious recipe for cookie dough pops (which I now make into balls).  I couldn’t wait to try them.  I have since made hundreds of them.  I made a double batch this week for David to bring to school with him.  I took some pictures through out the process.  My last batch was by far the best I’ve ever made, but these weren’t bad!

Here’s the recipe:

Ingredients:
1 cup all purpose flour
1/4 tsp salt
dash of cinnamon
1 stick of butter, softened (it is even okay if it’s melting a little)
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cups mini semi-sweet chocolate chips
Assorted candy melts: chocolate, white chocolate, colors

Directions:
In a medium bowl combine the flour, salt, and dash of cinnamon.  In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy.  Slowly beat in the flour mixture until smooth.  Stir in the chocolate chips.  Roll the mixture into quarter size balls and lay on a cookie sheet lined with wax paper (should make approx. 20).  If making into pops, insert a stick now.  Chill for several hours or freeze until firm.

Melt candy melts in the microwave per directions on the package.  Gently dip the cookie dough ball into the candy coating by holding the lollipop stick and rotating until covered.  I found the lollipop stick fell out a lot which is why I switched to balls without the sticks.  Once covered tap off excess chocolate and place on wax paper. If on a stick, stand up on a styrofoam block to dry.

To decorate drizzle with chocolate, colored candy melts, or sprinkles.  I melt my chocolates in a ziploc bag and then cut a very small whole in a corner to drizzle on top.  This time I used sprinkles.  Make sure to apply them when the chocolate is still wet.

There are tons of variations of cookie dough balls, cake balls, etc.  I’m sure I’ll post more adventures here later!

Enjoy!

-Amanda