Archive for the Baking Category
Posted on January 20, 2011 by admin
Sweet Potato Casserole
2 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
1 tablespoon canola oil
1 tablespoon honey or agave nectar
2 large eggs
1/2 cup low-fat milk
2 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon salt
Topping
1/2 cup whole-wheat flour
1/3 cup packed brown sugar
4 teaspoons frozen orange juice
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup oatmeal, not quick cooking
Preparation
1. Prepare the sweet potatoes by placing them in a large saucepan and cover with water. Bring to a boil, lower heat to medium and until tender, about 10 to 15 minutes. Drain well, return to the pan and mash. Measure out 3 cups and nibble on the rest or use for another dish.
2. Preheat oven to 350°F. Coat a 2-quart or 8×8 baking dish with cooking spray.
3.Whisk oil, honey and in a medium bowl. Then combine well with the mashed sweet potato, and stir in milk, orange zest, vanilla and salt. Spread the mixture evenly in the baking dish.
4. For the topping: Mix flour, brown sugar, frozen orange juice, oil and butter in a small bowl and blend until crumbly. Distribute evenly over the casserole.
5. Bake until the top is lightly browned, approximately 35 to 45 minutes.
Source: http://blogs.babble.com/family-kitchen/.
Posted on January 14, 2011 by admin
Homemade Red Velvet Cookies adapted from Paula Dean
1/4 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons buttermilk
1 teaspoon vanilla extract
1 tablespoon natural red food coloring such as Seelect or India Tree
1 1/3 cups all-purpose flour
4 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 degrees F. In a large mixing bowl, cream together butter and sugar. Add in eggs one at a time, beating after each addition. Beat in buttermilk, vanilla and red food coloring. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Stir the dry ingredients into the wet.
Scoop dough onto a lined cookie sheet using a generous medium scoop (2-3 tablespoons). Bake at 375 degrees F for 10-12 minutes until centers appear set. Allow to cool sightly. Then pull the liner onto the wire cooling rack to cool completely.
Cheater Red Velvet Cookies
1 box red velvet cake mix
2 eggs
1/2 cup canola oil
Preheat oven to 350 degrees F. Mix together cake mix, eggs and oil. Scoop onto lined baking sheet. Bake at 350 degrees F for 10-12 minutes. Allow to cool. Spread one cookie with filling and top with a second cookie.
Cream Cheese Filling
8 ounces cream cheese
4 tablespoons butter, softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Cream together cream cheese and butter in a medium bowl. Beat in milk and vanilla. Sift powdered sugar over the wet ingredients and beat in until smooth. Spread in between two cooled red velvet cookies.
Makes 10-15 sandwiches.
{I can’t recall where I snagged this recipe. Do let me know so I can make the proper credits.}
Posted on January 12, 2011 by admin
I never thought I’d enjoy eating carrot cake, but I do. Hopefully soon I can whip up my very own carrot cake.
Shabby Apple’s Carrot Cake
4 eggs
1 1/4 cups vegetable oil
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees and grease and flour a 9×13 pan. In a large bowl or mixer, beat together eggs, oil, sugar and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet and mix together. Stir in the shredded carrots.
Pour batter into prepared pan and bake at 350 degrees for 40/50 minutes until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes. Invert to wire rack and cool completely.
While the cake is cooling, mix together all frosting ingredients in a medium-sized bowl. Beat until frosting is smooth and creamy. Spread over cooled cake. Enjoy.
Source: http://blogs.babble.com/family-kitchen/.
Posted on January 8, 2011 by admin
Chocolate Chip Cookies (adapted from The New York Times)
2 2/3 cups, minus 2 tablespoons, all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons course salt
20 tablespoons room temperature butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 room temperature eggs
2 teaspoons good vanilla extract
1 1/4 pounds high quality, semi-sweet chocolate chips
In a medium bowl, sift in the flour and then the baking powder, soda and salt.
In the bowl of your stand mixer fitted with the paddle attachment, or with regular beaters, beat the butter on medium speed for about 2 minutes. Add the brown sugar, beat for a minute, and then add the granulated sugar and beat for another 3 minutes. The mixture should be quite fluffy and light. With the mixer still on medium speed, add the eggs one at a time and then the vanilla. Turn the mixer to low and add the flour mixture gradually. Finally, add in the chocolate chips, mixing just until combined.
Place a layer of plastic wrap directly over the dough and another to cover the bowl and refrigerate for 24 – 36 hours, or up to 72.
When you are ready to make the cookies, preheat the oven to 350 degrees and line your baking sheets with parchment paper rectangles. Set the dough out to soften for about 10 minutes.
Using a small ice cream scoop, scoop the dough onto the cookie sheet, spacing each mound about 2” apart. Bake the cookies 17 minutes, until the sides are set, but the center is still a bit gooey. Let the cookies sit on the cookie sheet for 2 minutes after removing them from the oven. Cool briefly on a wire rack, and serve with a big glass of milk, and some celery for the reindeer.
Source: http://blogs.babble.com/family-kitchen/.
Posted on December 30, 2010 by admin
A short recipe, something that can be easily shared over Twitter.
Unfried Chicken
Dip8pce chicken in milk, mixd c grndcornflake/T onion+garlcpdr/t oreg&pep&chili. Chill. Cvr40m@350°F; +30m uncvrd.
Source: http://www.babble.com/best-recipes/dinner/.
Posted on December 30, 2010 by admin
Cream Cheese Filled Carrot Muffins
4 carrots
1/2 c. walnuts
2 eggs
3/4 c. sugar
6 T. butter
1 1/2 c. flour
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
6 oz. cream cheese
1 egg yolk
2 T. sugar
Place carrots, walnuts, and eggs in a blender. Blend until very, very finely ground.
Transfer to a large bowl and beat in sugar and butter. Add flour, vanilla, cinnamon, nutmeg, baking powder (double the amount of baking powder to 1 tsp. if you’re baking at low altitudes), and salt. Mix ingredients together, making sure not to overmix. Spoon into muffin tins, prepared with cupcake wrappers. In a small bowl, beat together cream cheese, egg yolk, and sugar. Spoon 1-2 teaspoons in the center of the carrot batter for each muffin.
Bake in an oven preheated to 350 degrees for 18-20 minutes, or until the centers of the muffins are set.
Source: http://blogs.babble.com/family-kitchen/.
Posted on December 21, 2010 by admin
Deep Dish Chocolate Chip Cookies
Serves 4
200g butter, softened
200g light brown sugar, packed
1 large egg
1 tsp vanilla extract
200g plain flour
1 tsp baking soda
120g good-quality milk chocolate chips
Vanilla ice cream, to serve
Pre-heat the oven to 260°C/Gas Mark 9. In a mixing bowl, using a electric hand mixer, cream the butter and brown sugar until it is light and pale. Add in the egg and vanilla extract and beat through. Add in the flour and baking soda, little by little, until you have a stiff dough. Using a spatula, stir through the chocolate chips until evenly combined.
Divide the cookie dough among four large six-inch ramekins and place in the oven on a baking sheet. Bake for seven to 10 minutes but keep an eye on them, you want them to puff up and become golden brown around the sides and just about set in the middle. Remove them from the oven and serve straight away with a dollop of vanilla ice cream on top.
~via http://www.thegoodmoodfoodblog.com/.
Posted on December 2, 2010 by admin
Foil Baked Tilapia
Ingredients:
4 tilapia fillets, fresh or thawed from frozen
2 bell peppers, sliced (I used one green and one yellow – red would be great too)
2 green onions, sliced thin
1 garlic clove, finely chopped
Dried cajun seasoning
Butter or olive oil
Freshly ground pepper, to taste
4 sheets of foil
Directions:
Preheat oven to 400 degrees.
Slice two bell peppers into thin strips.
Slice green onions.
Place four pieces of foil onto a large baking sheet. Place 1/8th of the sliced bell peppers in the middle of each piece of foil. Place tilapia on top of bell peppers.
Moderately season tilapia with dried cajun seasoning.
Place 1/4 of the garlic and green onions on top of fish as well as the remaining bell peppers. Drizzle with olive oil or add a small pat of butter. Add freshly ground pepper, to taste.
Fold up each piece of foil around the fish and pepper mixture. Place in oven and bake for 20 minutes.
Fish is done when it flakes easily with a fork.
Serve fish on top of whole grain wild rice. Make sure to pour all of the remaining juice from the foil packets over the fish. Enjoy!
via http://thecottagehome.blogspot.com/.
Posted on November 23, 2010 by admin
Carrot/Pumpkin Cupcakes
For the holidays, you could use 2 cups pumpkin puree and leave out the carrots and a bit of the pineapple, though you may need to add a bit of extra honey because the pineapple adds sweetness. Swap out the cinnamon for pumpkin pie spice, and you’ll have a very merry treat. These would be perfect for Thanksgiving, too, and are easy enough to whip up for an impromptu dessert.
* 2 cups whole wheat flour
* 1 tsp baking powder
* 1 tsp salt
* 2 tsp cinnamon
* 3/4 cup oil
* 3/4 cup honey
* 4 eggs
* 2 cups grated carrot
* 1 cup unsweetened, crushed pineapple, drained
* 1/2 cup chopped walnuts (I used pecans)
Mix the dry together, and the wet together, then combine them. Bake at 350 degrees for 35-40 minutes for a cake, less for cupcakes, or until a skewer comes out clean.
For the frosting, you can combine cream cheese, butter, vanilla and honey, and it’s delicious. You can also skip the butter; I just happen to love it that way.
via http://simpleorganic.net/sweet-sugar-free-holidays/.
Posted on November 16, 2010 by admin
Savory Sweet Potatoes
4 medium-sized sweet potatoes (I used 2 orange and 2 white), peeled and diced
4 shallots, peeled and diced
3 cloves of garlic, minced
3-4 tablespoons olive oil (more or less, depending on how much you like to use)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4-5 sprigs fresh thyme (you can definitely use dry, if you don’t have fresh – use 1/2 teaspoon dried)
1. Preheat your oven to 400 degrees F. Place your sweet potatoes, cut into bite-sized pieces, into a baking dish and toss with the diced shallots, the minced garlic, the olive oil, salt, pepper, and thyme. You can take the leaves off of the thyme sprigs, or you can just throw the sprigs right in there, which is what I did, as I find that the leave wilt and fall off the stem as it cooks anyway.
2. Place in the oven and roast for 35-45 minutes, until the potatoes are tender. Remove from the oven and serve alongside a roast, a turkey, or enjoy on their own! Serves 4 as a side dish.
~via http://crepesofwrath.net/.
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