Saturday, December 19, 2009
Monday, November 30, 2009
so... as for the sudden chocolate craving... i felt like i was pregnant again... except this time it wasn't ricotta cheese and tomatoes like with jack, or seltzer by the gallon as with ben... it was chocolate and i needed it... i needed it bad...
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup hershey's cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"perfectly chocolate-chocolate cake" frosting(recipe follows below)
1. Heat oven to 350. grease and flour two 9-inch round baking pans
2. stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl
3. add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
stir in boiling water (batter will be thin)
4. pour batter into prepared pans and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. cool 10 minutes; remove from pans to wire racks and cool completely
perfectly chocolate-chocolate frosting recipe:
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. melt butter then stir in cocoa
2. alternately add powdered sugar and milk, beating to desired spreading consistency
3.add small amount additional milk, if needed and stir in vanilla
just some of the yummy desserts my family and i shared over this past thanksgiving holiday... i'm so thankful for everyone in my life an all the love that surrounds me...
happy baking everyone!
Monday, November 23, 2009
1 cup butter; room temperature
2 cups sugar
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1. cream butter and sugar until fluffy
2. add eggs, one at a time, mixing after each egg, then add vanilla & mix well
3. in a separate bowl combine flour, salt & soda & stir with a whisk to combine
4.add to wet mixture and mix just until combined, then spread on a greased baking sheet (use a 13 x 18 pan).
5. bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
they really were delicious... easy to make and even easier to eat :-)
Tuesday, November 17, 2009
the recipe is fairly simple... if you have the patience, you could certainly make your very own homemade puff pastry, but as for me, i sucked it up and used the store bought kind... what can i say... as much as i hate to admit it, sometimes it's just easier to go store bought... the only real time consumer is making the vanilla pastry cream, which really isn't too bad...
2 cups whole milk
1 plump vanilla been, split and scraped
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons (1 3/4 ounces) unsalted butter, softened and cut into 3 pats
1. bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.
2. if the milk has cooled, it will need to be reheated now.
3. whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. whisking constantly, drizzle one-quarter of the hot milk over the yolks. when the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod.
4. put the pan over medium heat and, whisking vigorously, bring the mixture to the boil. keep at the boil still whisking for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl. let the cream sit for 5 minutes, then whisk in the butter. Cover the cream with a piece of plastic wrap—press the wrap against the cream—and refrigerate until thoroughly chilled.
as for the glaze, it was a simple milk, vanilla and confectioners sugar combination, and for the chocolate, all that was added cocoa powder to the vanilla glaze...
Thursday, November 5, 2009
and for the finale...
covered with more yummy cinnamon spice creamcheese frosting... the darker frosting is in fact ultra cinnamon spice creamcheese frosting...
now to be a good wife and wait till the hubby gets home from work to dig in...
happy baking everyone!!
Saturday, October 31, 2009
Sunday, October 18, 2009
3 cups all purpose flour
1/4 cup sugar
1 1/4 tsp salt
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup non-hydrogenated solid vegetable shortening, cut into 4 pieces, frozen
6 tbsp (or more) ice water
2 1/4 pounds assorted apples (such as Pink Lady, Pippin, and Golden Delicious), peeled, quartered, cored, cut into 1/2-inch-thick wedges
1/3 cup sugar
2 1/2 tbsp quick-cooking tapioca
1 1/2 tsp (packed) finely grated lemon peel
1/4 tsp salt
1/8 tsp freshly grated nutmeg or ground nutmeg
1 tsp ground cinnamon
2 tbsp (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tbsp milk (for glaze)
1. blend flour, sugar, and salt in processor
directions for the filling:
1. position rack in center of oven and preheat to 425°F
4. place crust-lined pie dish on rimmed baking sheet
11. bake pie 15 minutes then reduce oven temperature to 375°F and continue to bake pie another 50-60 minutes, or until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly
Thursday, October 15, 2009
3/4 cups sugar
1 tsp. baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) melted and browned unsalted butter
1 1/2 cups smashed bananas (as smashed as you like)
1/2 cup pumpkin puree
2 tsp rum or vanilla extract
2.in a medium bowl sift together all dry ingredients
3. make a well in the center of the dry ingredients and add all the wet ingredients
4. using a wooden spoon, incorporate together, but do not over mix
5. divide batter evenly among the tins and bake until done, about 17-20 minutes, and cool on wire rack
Tuesday, September 29, 2009
1 stick of butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quaker oats
1 cup raisins
6. drop dough by rounded tbsps onto cookie sheets
7. bake 8 to 10 minutes or until light golden brown, cool 1 minute on cookie sheets; remove to wire rack