This key lime cupcake recipe makes not only remarkable, standard size cakes, but amazing mini- and micro- cupcakes for single or two bite desserts. Simply reduce the baking time, removing the cupcakes when they are just beginning to become golden and a testing toothpick comes out clean.
What is a micro-cupcake?
Continue reading "Key Lime Cupcakes with Lime Buttercream Frosting" »
This is an amazing cookie!
It tastes of autumn: apples, cider donuts, fresh apple cider and cinnamon.
It reminds me of hayrides, bonfires, dry leaves crackling under foot, and evenings cool enough for a sweatshirt.
Ah, autumn.
This little delight captures the tastes and scents of fall in each bite.
Continue on for an easy to put together recipe and my commentary.
For our German Oktoberfest celebration I wanted chewy, soft Bavarian pretzels. Not surprisingly, no bakery in the Valley carries such a thing (you’re shocked, I know). What a great excuse to bake pretzels from scratch.
Truth be told, I’ve never made soft pretzels that included the ‘boiling’ step. What I had read convinced me that this is a necessary step for a better finished product. Now by first hand experience I’m all the more convinced.
Oh the weather outside is frightful … 102 degrees. But the fire is so delightful … in the BBQ grill at least. And since we’ve no place to go … at least not until it’s time to pick up Gregory … Let it snow, let it snow, let it snow. Don’t I wish!
Okay. I admit that the above may seem like a non sequitur, but hang with me for a moment, there’s a perfectly reasonable explanation.
These are Madeleine’s requested Minion Cupcakes that I made for her third grade class birthday celebration.
When I think of cardamom, my waters for a Christmas time favorite cardamom bread. But Gregory, hungry for cookies and eager to bake, discovered this recipe in the always faithful Good Housekeeping Illustrated Cookbook. He’s a fan of the savory cardamom spice and decided to give these a try.
It’s also worth noting that this is a cookie with nuts for kids who don’t like nuts in their cookies.
Back to basics.
I wasn’t a cupcake fan until I discovered these ... Guinness and Bailey’s Cupcakes.
first loaf
The ongoing search for the best fresh bread.
These lovely loaves were created with the same basic bread dough recipe we use, but the yeast used was from the bottom of the fermenting barrel from the Belgian ale that Ken brewed.
When Ken first brewed the beer I wondered aloud whether or not the yeast would be suitable for baking – the answer: YES!
Continue reading "Using Yeast from Home Brewed Beer to make Bread" »
Having grown up in the heart of dairyland one of Ken’s favorite desserts at any time of year is cream puffs.
Quick. Easy. Delicious. These Candy Bar Tarts have been on the To Bake list for quite sometime and they are as good as I expected.
Here's the back story ...
On Friday of this week we are having a small party – desserts and coffee (though actually we’ve more red wine drinkers than coffee drinkers). I finalized the menu and shopped on Monday and then began the baking. Yesterday was peanut butter chocolate kiss cookies and simple sugar cookies (Alton Brown) that will be filled with raspberry jam and dusted with powdered sugar (a multi step cookie creation based on what I have in mind). Today… mini pecan tarts and peanut butter fudge (also Alton Brown).
Continue reading "Mini Pecan Tarts (with tips for preparation)" »
What a festive way to celebrate – by making a Gingerbread House!
Continue reading "Gingerbread House Part 1: Recipe and Baking" »
Today I made dozens upon dozens of molasses cookies from the family recipe that has come down through the generations. I remember these being made at my Grandma Garland’s house and I’ve come to learn that they were my grandpa’s number one choice of cookie. He especially liked them when they were seasoned with a heavy hand on the cloves.
As it turns out not only was this my grandpa’s favorite, but it is now the hands down favorite in my own house. Gregory will request these if he knows that I’m about to bake and Ken chooses them over even Congo Squares. Even Madeleine eats and enjoys them.
In the ongoing quest for good nutrition and a desire to limit chemicals, I’ve been making “really delicious” (per my kids) homade granola bars. We’ve been working for a chewy, moist bar that holds together when eaten, but isn’t too sticky and isn’t too sweet. That’s a tall order, I realize, but with a little trial and error, and a great deal of assistance for ‘quality control and taste (thanks, Gregory) I’ve created a recipe that works.
Continue reading "Homemade Chewy Granola Bars, Peanut Butter Chocolate Chip" »
This was the second version of the granola bars. The texture is lighter and not quite as sticky as the first version due to the increase of the rice cereal and flour.
yield: 16 bars
calories: approximately 145 per bar
Continue reading "Peanut Butter Chocolate Chip Granola Bar 2" »
This quick bread is a perennial favorite in our household. It's quick enough, and easy enough, and delicious enough to be made even an hour before serving an Italian dinner. It can also be made ahead and yet served warm as it reheats beautifully; simply wrap in tin foil and place in 350 degree oven for about 15 minutes. Frequently I make it on school nights to be used for our lunches the next day.
Did I mention ... it's quick and easy. No kidding.
I’m on a quest to make good bread – not just bread, but good bread. Bread with depth of flavor, good crumb and texture, a golden crust and a soft chewy center. It’s a lot to ask, I realize, but I’m game for a quest.
I first thought that I had enough experience with foccacia and such that I could start in the middle of my pursuit and try to make Scottish baps for bacon rolls. Not! I won’t even post the recipe that I used because I’ve boggled it so badly.
For his birthday this year, I asked Ken “what kind of cake would you like?” I anticipated that the answer would be Cherry Chip. No problem, I was prepared with all I needed to make it. But, to my surprise he responded, “I’d like pie; pecan pie.”
And thus, Happy Birthday – we celebrate this year with a pie.
By the way, this is a SECRET recipe, and such a good recipe that the chef at the ranch asked my mom to make it for the hunters’ dessert.
Continue reading "Homemade Pecan Pie (just like Mom makes)" »
These savory muffins are inspired by Cheddar, pancetta, and spring onion muffins in the August 2010 Delicious magazine that I picked up when we were in the UK. The concept, combined with the magic of Michael Ruhlman’s book Ratio, has created this new MHC muffin.
I’ve been looking for new options for the lunchboxes / bentos for this coming year, and this may well be part of the rotation, especially because they can be frozen. I like make ahead foods; it makes preparing bentos that much easier.
Today’s baking takes my favorite Sugar Topped Blueberry Muffins recipe and breaks it down into even smaller portions making for a great little sweet with coffee at breakfast, or as a snack. By using the mini muffin pans, each muffin comes out to about 50 calories – that’s a load of fresh fruit flavor filled muffin for the calories.
When spooning the batter into the muffin tins, fill them a scant 2/3 full and bake for 15-20 minutes or until the tops become golden and a toothpick comes out clean.
I’m excited that I found actual Michigan blueberries in the grocery; they were extra plump!
~Enjoy!
These are some of the most delicious chocolate cupcakes ever. There’s Guinness in the chocolate cupcake batter, a ganache of dark, bittersweet chocolate and Bailey’s that lies in wait in the midst of the cake like a hidden treasure, and the whole thing is topped with butter cream frosting laced with more Bailey’s. Mmmm….mmm…mmmm! These could be a new go to dessert for a less formal meal.
A traditional recipe from our family heritage and an opportunity to pass along a lesson in baking from grandmother to granddaughter.
When we lived in North Dakota a woman named Betty Lou made the hands down, best, (should be) award winning rhubarb dessert ever. It was tart, yet sweet and the shortbread cookie style crust was buttery and flaky. We enjoyed it several times at her home and at potluck dinners -- she always took home a clean dish as there was never a single bite left. When I asked her about the recipe, she handed me a yellowed newspaper clipping that had been hand edited to double the recipe. I asked for a pen and paper to write down the information. "No, no. Just take it. I know how it's done," she replied. Once home I immediately attached it to a recipe card and covered it in plastic, knowing that this would be a family heirloom. It is!
This Old Fashioned Banana Muffin recipe is one that has been in our family at least 3 generations and I while I could likely mix these from memory I frequently pull out the recipe -- mostly for the sake of nostalgia. Interestingly, the recipe as I have it written contains no mixing directions, oven temperature or cooking time. It's handwritten (more accurately, scribbled) in short abbreviation style on a crinkled pink envelope sent from a magazine I haven't read since college. There are scrawls and scratches on the right hand side that faintly show the ratio when one has 8 bananas. The envelope/recipe is splattered in 3 places and at the top of the paper is a 2 line Christmas list for my Dad.
These light, delicious sweet muffins are quick and easy to make for breakfast, for coffee or for anytime!
PreBaking
Baked (though no icing)
As our tradition for the last few years on Sankta Lucia Day (Luica Dagen), I woke early, made cinnamon rolls and then served them to everyone in bed. Tradition stands that on St. Lucia Day the eldest daughter, dressed in a long white gown, a red sash, and a wreath of lingon leaves adorned with lighted candles, wake the family with lucia buns. MELG, our eldst daughter, clothed in her favorite Dora pjs helped this year and carried the plates of rolls as I carried the candles. We all four ended up in our big bed and enjoyed the delicious rolls. Later, with candles in hand, we took a plate of goodies to the Larson's.
(sorry about the poor photo quality)
The cookie plate is nearly empty; what shall we do about that?
"Well kids, let's bake some cookies this morning."
Thus, the day began.
1) sugar cookies for sprinkles; kids cut some decorate ALL (except for the tree that was actually green and had a silver ball at the top)
2) a quick batch of peppermint flavored spritz to make the BHG Peppermint Stick cookies. Delicious peppermint flavor, complemented by cane stems dipped in white chocolate sprinkled with crushed peppermint sticks; presentation not as nice as I had expected, too 'pink' verses candy cane striped
3) prepare a batch of Basic Sugar Cookie Dough to later make into star shaped sandwich cookies; filling, Nutella -- yummy!
4) KAG makes a batch of the creamiest, smoothest, chocolate walnut fudge; must have been the half and half
A sigh of relief, Grandma's Christmas plate is full again.
This morning, being Sankta Lucia Day (Lucia Dagen), one of our adopted traditions from the Swedes, I awoke early and proceeded to make cinnamon rolls and carmel rolls for our family -- they were in the oven by 5am. 
Then once I heard MELG stir (around 6am) she and I, by candlelight, took the cinnamon rolls to KAG and GDG who were both still in bed. Tradition states that the eldest daughter, dressed in a white gown (purple footie pajamas here) and candles on a wreath placed atop her head (mom carried a single candle) awaken the household with fresh Lucia buns. Perhaps the purple pjs and mom's carrying the candle are a personal/family/age appropriate modification, but certainly a tip of the hat (or would that be tip of the lighted wreath crown) to the tradition.
(VERY EASY) Carmel Rolls
2 loaves of frozen bread dough (thawed overnight)
sugar
cinnamon
1/4 C butter
Carmel Sauce
Stir the following in a saucepan over medium heat to combine, bring to a very light boil. Remove from fire.
1 stick of butter (1/2C)
1 C brown sugar
half pint cream
Preparation:
1. Press dough loaves into a large rectangle.
2. Brush with 1/4 C butter
3. Sprinkle generously with white sugar and dust lightly with cinnamon.
4. Roll jelly roll style (into a long log)
5. Slice roll into 1 inch buns (I use dental floss; slide floss under the roll, bring ends together and pull until floss 'cuts through' dough)
6. Place in 9x13 baking dish.
7. Pour carmel sauce over buns.
8. Bake 350 degrees 25-30 minutes.
9. When carmel rolls come out of the oven, let them rest for 5 minutes or so until the carmel begins to set. Then, line up another 9x13 pan on top of the rolls pan (open side to open side) and 'flip/flop' them into the pan. This puts the carmel side up and allows the gooey, yummy carmel sauce to ooze all in and around the buns.
Enjoy!
The Chicago Tribune's cookie competition winners were announced in this morning's paper. Many of the recipes look delicious -- a few more recipes to add to my MUST BAKE list including the Uptown Brownie. Looks easy to prepare, assemble, and likely a relatively short set time. I imagine that they'd travel well, too.
Uptown brownies
Preparation time: 35 minutes
Cooking time: 35 minutes
Yield: 70
This rich chocolate brownie from Mary DiCarlo earned an honorable mention.
1 cup flour
3/4 cup Dutch-process cocoa, see note
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
2 sticks (1 cup) unsalted butter, melted
2 teaspoons vanilla
4 eggs
1 cup coarsely chopped walnuts plus 70 walnut halves
2 packages (20 ounces each) chocolate-flavored almond bark, see note
1. Heat oven to 350 degrees. Sift together flour, cocoa, baking powder and salt in a medium bowl; set aside. Beat sugar, butter and vanilla with a mixer on medium-high speed; add eggs, one add flour mixture slowly to creamy mixture. Fold in chopped nuts.
2. Transfer batter to a 13-by-9-inch pan sprayed with cooking spray. Spread mixture over pan, smoothing out the top with a spatula. Bake until puffed and brown, about 35 minutes. Cool completely in pan. Cut 1/2-inch off the edges to create an even edge; discard. Cut into 1-inch squares; set aside.
3. Melt the almond bark in a medium saucepan over low heat. Line a baking sheet with wax paper. Pierce the bottom of a brownie with a fork to attach firmly; dip the brownie into the melted chocolate to coat the top and sides. Lift the brownie out of the chocolate; top with a walnut half. To remove from fork, set bottom edge of brownie onto wax paper, gently pushing on top of the nut while pulling out fork. Let cool on wax paper to harden.
Note: Dutch process cocoa is darker in color with a smooth-er, richer flavor than traditional cocoa. Chocolate-flavored almond bark is sold in supermarket baking sections.
Nutrition information per brownie: 167 calories, 52% of calories from fat, 10 g fat, 6 g saturated fat, 19 mg
This afternoon while dashing into the grocery for a few things I spotted the new BHG Christmas Cookie magazine. It's been ages since I've picked up one of these CC issues -- after the kids were tucked in and sleeping soundly I sat back and enjoyed each page. KAG has been talking about cookies and now I can't wait to get started.
Cookie wish list: Cherry-Almond Pinwheel (these could have been dreamed up late one night by KAG); Chocolate-Coffee Ribbons; Orange and Raspberry Chip Shortbread; Triple-Layer Lemon Triangles; and a whole host of fudge.
Where to begin???
