So, I know I have posted before about great recipes--recipes that have blown my socks off, recipes that I felt produced the best bread, cookies or treat on the planet.
Well folks, I have a new one. And if you didn't like the fact that you drowned yourself with the last ultimate and amazing recipe I shared for Bark, then read no further.
I said,
READ
NO
FURTHER.
What? You still reading? Okay, then here it is:
The Best Damn Cake Frosting In the Universe
Last week was my husband's birthday. I always make him a cake from scratch, but this year I felt trapped by errands, childcare and work and I opted to make him a yellow boxed cake mix. But that DID NOT mean that I would be shoveling pre-made icing out of a can onto his cake. I mean, hey, in a pinch if you feel you have to take that route, so be it. But I still hold true to my belief that with a few ingredients and about five minutes of time, you can make a to-die-for homemade icing.
And this year, folks? Well this year I made the best icing EVAH. EVAH.
This year I made an icing recipe that I had been drooling at over on Ree Drummond's Pioneer Woman website. I was intrigued buy it's sheer simplicity, and so I went for it. You can find the recipe here.
The recipe that she uses is flavored with vanilla. I used the juice of half a lemon.
And no, I don't have any pictures of the cake, or the icing, or anything. There aren't any. It's gone. How do I know? I just finished cutting the edges off of the cake and eating them. Oh, and I also took the layers apart and scraped off the icing that lay between them.
No joke. The cake itself? B-O-R-I-N-G. The icing? Ahhhhhhhh!!!!
Oh, and I have included this post in today's Tasty Tuesday line-up over at Balancing Beauty and Bedlam. Go join in on the fun!
And if you make the frosting, please come back and let me know how it turned out!
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Tuesday, June 8, 2010
Tuesday, May 11, 2010
Tasty Tuesday -- Oatmeal, Dark Chocolate Chunk & Walnut Cookies
Get a load of this cookie: Mmmm . . . goodness.
Breathtaking. Your mouth is watering, I know. Last week I felt like making cookies. Baking is a double-edged sword in that I am proud of my baking skills, but the fact that I can whip up a batch of gourmet cookies in under an hour is also my downfall--the main reason why I can't lose those last ten pounds. Ah, well. Life could be worse. What do I really have to complain about? Not much. So if my dark side is that I eat too many oatmeal, dark chocolate chunk and walnut cookies in a row, so be it.
But back to Tasty Tuesday, and these amazing cookies.
I was thinking about my sister--and the fact that she has been making loads of oatmeal cookies for my Dad back in Maine. I love oatmeal cookies but when I make them I usually always add raisins--never chocolate. Well, I ran across a recipe from joythebaker.com with semi-sweet chips and pecans. Hmmm, I thought. I have dark chocolate chunks and walnuts--why not try it?
Plus, my Dad gave me some baking pans that were handmade back at Bath Iron Works in Maine--Dad picked them up at a flea market, I think--can you imagine, your husband coming home from work "Hey honey, I made these cookie pans for you at work--now get baking!" Too funny!
They certainly have been lovingly used over the years, and at least my biceps get a workout when hefting them in and out of the oven--but BOY I think they made ALL the difference. I have NEVER had cookies brown so evenly and bake so consistently as on these pans.
Just look at them--can a cookie be gorgeous? Why yes, I do believe so.
In the end? They were a hit!
I Facebooked my neighbor Flannery and said "Hey, has the smell of my gourmet oatmeal, dark chocolate chip and walnut cookies wafted across the street yet?" Within minutes of them coming out of the oven I ran a baker's dozen across the street. The rest I packed up in a repurposed cookie container from Stew Leonard's.
What? Yes, I admit--there are a few store bought cookies that I will bring home, namely Stew Leonard's Ginger cookies, and Oreo's of course. Anything else? I'll bake, thank you very much!
Now it's your turn! Oh, and if you want to borrow my pans, let me know . . .
Breathtaking. Your mouth is watering, I know. Last week I felt like making cookies. Baking is a double-edged sword in that I am proud of my baking skills, but the fact that I can whip up a batch of gourmet cookies in under an hour is also my downfall--the main reason why I can't lose those last ten pounds. Ah, well. Life could be worse. What do I really have to complain about? Not much. So if my dark side is that I eat too many oatmeal, dark chocolate chunk and walnut cookies in a row, so be it.But back to Tasty Tuesday, and these amazing cookies.
I was thinking about my sister--and the fact that she has been making loads of oatmeal cookies for my Dad back in Maine. I love oatmeal cookies but when I make them I usually always add raisins--never chocolate. Well, I ran across a recipe from joythebaker.com with semi-sweet chips and pecans. Hmmm, I thought. I have dark chocolate chunks and walnuts--why not try it?
Plus, my Dad gave me some baking pans that were handmade back at Bath Iron Works in Maine--Dad picked them up at a flea market, I think--can you imagine, your husband coming home from work "Hey honey, I made these cookie pans for you at work--now get baking!" Too funny!
They certainly have been lovingly used over the years, and at least my biceps get a workout when hefting them in and out of the oven--but BOY I think they made ALL the difference. I have NEVER had cookies brown so evenly and bake so consistently as on these pans.
Just look at them--can a cookie be gorgeous? Why yes, I do believe so.
In the end? They were a hit!
I Facebooked my neighbor Flannery and said "Hey, has the smell of my gourmet oatmeal, dark chocolate chip and walnut cookies wafted across the street yet?" Within minutes of them coming out of the oven I ran a baker's dozen across the street. The rest I packed up in a repurposed cookie container from Stew Leonard's.
What? Yes, I admit--there are a few store bought cookies that I will bring home, namely Stew Leonard's Ginger cookies, and Oreo's of course. Anything else? I'll bake, thank you very much!Now it's your turn! Oh, and if you want to borrow my pans, let me know . . .
Oatmeal, Dark Chocolate Chunk & Walnut Cookies
(adapted from joythebaker.com)
makes 2 1/2 dozen cookies
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs (farm fresh makes all the difference!)
1 1/2 teaspoons vanilla extract
2 1/2 cups uncooked oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dark chocolate chunks
1 cup chopped walnuts
Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla extract and beat until blended.
Whisk together the oats, flour, baking powder, baking soda, spices and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the chocolate chunks and walnuts last.
Bake at 350 degrees F for 11 minutes (leaves them slightly underdone and a little chewy).
Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely (I don't have a wire rack, so I just put them on paper bags).
Eat five immediately, realize how great they are, realize you have no self-control and will eat all of them so hurriedly start calling neighbors and friends to take them off of your hands!
Makes about 2 1/2 dozen cookies.
Enjoy!!
Tuesday, March 23, 2010
Tasty Tuesday
My fellow blogger Jennifer has a wonderful blog called Balancing Beauty & Bedlam. She has a great take on a number of topics that are close to my heart, including cooking, thrifting, balancing family and work and trying to live frugally.
On Tuesdays Jennifer runs a theme called "Tasty Tuesdays." On that day she asks her readers to post links to some of their favorite recipes, or new ones they are trying out or adding into their repertoire. I have found a number of great ideas there, and you may too!
So go visit! In the meantime, I have added my link for MMMMMMmmmm Mushroom and Barley Soup to her page. I thought I would also link to a few of my favorite recipes over the last few years here, too. So enjoy! And get cooking! (Or baking, or what have you.) And hey! Have a Tasty Tuesday!
On Tuesdays Jennifer runs a theme called "Tasty Tuesdays." On that day she asks her readers to post links to some of their favorite recipes, or new ones they are trying out or adding into their repertoire. I have found a number of great ideas there, and you may too!
So go visit! In the meantime, I have added my link for MMMMMMmmmm Mushroom and Barley Soup to her page. I thought I would also link to a few of my favorite recipes over the last few years here, too. So enjoy! And get cooking! (Or baking, or what have you.) And hey! Have a Tasty Tuesday!
Monday, March 15, 2010
Celebrating St. Paddy's Early with Irish Soda Bread
Every year for St. Paddy's I cook up the traditional Corned Beef and Cabbage meal. We love it so much that we eat nearly all of it and then say, "Why didn't we make twice as much so that we could have leftovers?" Well, since the holiday falls on Wednesday this week, and Chris leaves tomorrow morning for another work trip, we decided to celebrate early, and have the meal tonight. And there are TWO corned beef briskets in the pot this time! (I guess I am the one that will get all of the leftovers!)
Anyhow, I have never made Irish Soda Bread to accompany the meal. I have always wanted to, but for one reason or another I haven't tried it. A friend of mine posted on Facebook that she was making it, and so I decided to give it a try.
I trolled through a number of websites this morning looking for recipes and found that there is a conversation about what constitutes a "real" Irish Soda Bread, which essentially is nothing more than flour, baking soda and buttermilk. The different variations that have come about include egg, currants or raisins, sugar or honey, and a variety of spices. One site I was reading makes the point that in the old days, the bread was made with staples that were always on hand, and didn't include luxurious items, like cinnamon or dried fruit.
Now, while I am usually a stickler for doing things the old-fashioned-way, I actually picked a new-fangled recipe by Ina Garten, from the Food Network website. In addition to the "not-regarded-as-authentic" ingredients like eggs and sugar, hers also includes grated orange peel. You can find her recipe here.
So I made it this afternoon, and the result? Well, since I have never had "authentic" Irish Soda Bread, and thus I don't really know what it is supposed to taste like, I can say this. It is really, REALLY good.
Doesn't it look good? Thanks Ina! Oh, and if I don't get back here before Wednesday, Happy St. Paddy's!
Anyhow, I have never made Irish Soda Bread to accompany the meal. I have always wanted to, but for one reason or another I haven't tried it. A friend of mine posted on Facebook that she was making it, and so I decided to give it a try.
I trolled through a number of websites this morning looking for recipes and found that there is a conversation about what constitutes a "real" Irish Soda Bread, which essentially is nothing more than flour, baking soda and buttermilk. The different variations that have come about include egg, currants or raisins, sugar or honey, and a variety of spices. One site I was reading makes the point that in the old days, the bread was made with staples that were always on hand, and didn't include luxurious items, like cinnamon or dried fruit.
Now, while I am usually a stickler for doing things the old-fashioned-way, I actually picked a new-fangled recipe by Ina Garten, from the Food Network website. In addition to the "not-regarded-as-authentic" ingredients like eggs and sugar, hers also includes grated orange peel. You can find her recipe here.
So I made it this afternoon, and the result? Well, since I have never had "authentic" Irish Soda Bread, and thus I don't really know what it is supposed to taste like, I can say this. It is really, REALLY good.
Doesn't it look good? Thanks Ina! Oh, and if I don't get back here before Wednesday, Happy St. Paddy's!
Tuesday, February 9, 2010
My Complete and Utter Fall off the Wagon
* * * WARNING * * *
If you are attempting to diet, or have sworn off sugar, or chocolate, or you think my instructions on how to make one of the simplest and yet most decadent deserts I have ever made will force you to run to the kitchen to start making it, I take NO RESPONSIBILITY.
Okay, that said, now back to my post. Look at these:
This is called Chocolate Bark. I was randomly thinking about it the other day, as I ran across a mention of it on a friend's blog. And then I couldn't get it out of my mind. (sigh). Let's back up a bit.
Last Friday I had to visit my Doctor. Just a routine exam. No biggie. When the nurse weighed me, I did the usual roll-my-eyes-and-groan and stepped on the scale. I was pretty happy with the result. "That should be at least ten pounds less than last year." I said. The nurse looked up at me from her paperwork and said "At least? Honey, that's 24 pounds less than last year!!" (Alright, maybe she didn't say "Honey," but it sounds good, and I happen to like a colorful story!
OH BABY. I skipped out of that office, smiling a big, goofy smile and dancing on air. I now weighed less than I did when I got pregnant with Ella, or with James for that fact. I was so darn proud of myself that I told this same story to everyone who would listen. My Dad, my friends, my family, the mailman, the crazy lady at the checkout . . (no, I didn't.) But I wanted to!
So that was Friday. Well, back to the Bark. I decided to make it for Super Bowl Sunday. I made two pans of it. And . . . well . . . I think I ate ONE WHOLE PAN MYSELF. So that loss of 24 pounds? I think it will have been short-lived. So, I am sharing the recipe with you, but if you think it will take you off course, I beg you, DON'T MAKE IT. And if you do, don't bring me any. (OK, maybe just a little).
Ready for the ride? Let's go.
CHOCOLATE BARK
Pre-heat your oven to 350 degrees.
Line two baking sheets with tinfoil, and place Saltine crackers in a single layer.
Set a saucepan to medium high and add four sticks of butter.
Then add 3/4 cup of brown sugar and 1/4 cup white sugar.
Bring it to boil for just a minute.
Remember those saltines? Pour the butter toffee mixture over the saltines.
Put the sheets in the oven for ten minutes. I rotate the pans at the 5 minute mark. They'll come out all brown and bubbly.
Next get some chocloate, either 2 bags of Nestle morsels, or you can use Hershey Bars. After the sheet pans come out, put the chocolate on top of the crackers, and pop them back in the oven for a couple of minutes--just long enough to soften the chocolate.
Next chop some nuts. Whatever you like. I use that awesome Pampered Chef chopper. Got one? Get one!
Now, take the sheets out of the oven and with a spatula, spread the chocolate evenly over the saltines. (Honestly, I didn't have as much chocolate here as I wanted.) I would have liked to have had twice as much.
Next sprinkle the chocolatey goodness with the nuts. Or if you don't like nuts, skip that step altogether.
Place the baking sheets in the fridge or in a cold place so that they candy can set up for a few hours. After that, peel the bark away from the tinfoil and break into pieces.
Next? enjoy, hoover it like crazy, eat it for three meals a day, put it over vanilla ice cream, what have you. Me? I'm getting back on the treadmill!
You can find more fabulous foodie finds over at Balancing Beauty & Bedlam's Tasty Tuesday Link Party!
If you are attempting to diet, or have sworn off sugar, or chocolate, or you think my instructions on how to make one of the simplest and yet most decadent deserts I have ever made will force you to run to the kitchen to start making it, I take NO RESPONSIBILITY.
Okay, that said, now back to my post. Look at these:
This is called Chocolate Bark. I was randomly thinking about it the other day, as I ran across a mention of it on a friend's blog. And then I couldn't get it out of my mind. (sigh). Let's back up a bit.
Last Friday I had to visit my Doctor. Just a routine exam. No biggie. When the nurse weighed me, I did the usual roll-my-eyes-and-groan and stepped on the scale. I was pretty happy with the result. "That should be at least ten pounds less than last year." I said. The nurse looked up at me from her paperwork and said "At least? Honey, that's 24 pounds less than last year!!" (Alright, maybe she didn't say "Honey," but it sounds good, and I happen to like a colorful story!
OH BABY. I skipped out of that office, smiling a big, goofy smile and dancing on air. I now weighed less than I did when I got pregnant with Ella, or with James for that fact. I was so darn proud of myself that I told this same story to everyone who would listen. My Dad, my friends, my family, the mailman, the crazy lady at the checkout . . (no, I didn't.) But I wanted to!
So that was Friday. Well, back to the Bark. I decided to make it for Super Bowl Sunday. I made two pans of it. And . . . well . . . I think I ate ONE WHOLE PAN MYSELF. So that loss of 24 pounds? I think it will have been short-lived. So, I am sharing the recipe with you, but if you think it will take you off course, I beg you, DON'T MAKE IT. And if you do, don't bring me any. (OK, maybe just a little).
Ready for the ride? Let's go.
CHOCOLATE BARK
Pre-heat your oven to 350 degrees.
Line two baking sheets with tinfoil, and place Saltine crackers in a single layer.
Set a saucepan to medium high and add four sticks of butter.
Then add 3/4 cup of brown sugar and 1/4 cup white sugar.
Bring it to boil for just a minute.
Remember those saltines? Pour the butter toffee mixture over the saltines.
Put the sheets in the oven for ten minutes. I rotate the pans at the 5 minute mark. They'll come out all brown and bubbly.
Next get some chocloate, either 2 bags of Nestle morsels, or you can use Hershey Bars. After the sheet pans come out, put the chocolate on top of the crackers, and pop them back in the oven for a couple of minutes--just long enough to soften the chocolate.
Next chop some nuts. Whatever you like. I use that awesome Pampered Chef chopper. Got one? Get one!
Now, take the sheets out of the oven and with a spatula, spread the chocolate evenly over the saltines. (Honestly, I didn't have as much chocolate here as I wanted.) I would have liked to have had twice as much.
Next sprinkle the chocolatey goodness with the nuts. Or if you don't like nuts, skip that step altogether.
Place the baking sheets in the fridge or in a cold place so that they candy can set up for a few hours. After that, peel the bark away from the tinfoil and break into pieces.
Next? enjoy, hoover it like crazy, eat it for three meals a day, put it over vanilla ice cream, what have you. Me? I'm getting back on the treadmill!
You can find more fabulous foodie finds over at Balancing Beauty & Bedlam's Tasty Tuesday Link Party!
Wednesday, December 23, 2009
Ultimate Ginger-ific Cookies!
Wow, folks. Yes, I am still baking. I've been baking for days and am still loving every messy minute of it! Of course there are rewards, you know--like watching my son lick the beater, hearing my daughter giggle when handed her first-ever Gingerbread man and of course my own tasting of this and that. YUM!
I was making these Ultimate Ginger Cookies today, recipe courtesy of Brown Eyed Baker and in turn from Ina Garten. I had just made some Gingerbread men, angels and reindeer a few days ago, and Chris told me he thought they were a little hot. So, as I was pouring the spices into my bowl for the Ultimate Ginger Cookies today, I thought to myself, "Oh Babe. You ain't seen hot YET!"
So, here is the photo that gives you an idea of what made me want to start to write this post. There are A LOT of spices in this recipe. I mean TONS. Can you see the layer upon layer upon layer in the bowl? Don't they remind you of those colored beach sand sculptures you made as a kid?
There was a point in the recipe where it called for beating the brown sugar, oil and molasses for 5 minutes. 5 MINUTES??? That's a long time for someone who is whipping these things out during naps and prolonged baseball sessions on the Wii! But look at the ooey gooey result!
And yes, after all those spices, the cinnamon, the nutmeg, the cloves, the ground ginger, there is one of my most favorite ingredients in all the world: crystallized ginger. MORE THAN A CUP OF IT, chopped up and added into the mix.
I was surprised at how dry the dough seemed, and in fact I did add a little more oil at the end, right before forming the cookies.
Formed into flat circles, dipped in sugar on both sides, slid into the oven and . . .
KAPOW!!!! Ginger-ific amazing-ness!!!
And yes, these are HOT. Not for the faint of heart. And yes, I LOVE THEM. For those of you getting them in your cookie baskets for Christmas gifts, I hope you love them too!!!
I was making these Ultimate Ginger Cookies today, recipe courtesy of Brown Eyed Baker and in turn from Ina Garten. I had just made some Gingerbread men, angels and reindeer a few days ago, and Chris told me he thought they were a little hot. So, as I was pouring the spices into my bowl for the Ultimate Ginger Cookies today, I thought to myself, "Oh Babe. You ain't seen hot YET!"
So, here is the photo that gives you an idea of what made me want to start to write this post. There are A LOT of spices in this recipe. I mean TONS. Can you see the layer upon layer upon layer in the bowl? Don't they remind you of those colored beach sand sculptures you made as a kid?
There was a point in the recipe where it called for beating the brown sugar, oil and molasses for 5 minutes. 5 MINUTES??? That's a long time for someone who is whipping these things out during naps and prolonged baseball sessions on the Wii! But look at the ooey gooey result!
And yes, after all those spices, the cinnamon, the nutmeg, the cloves, the ground ginger, there is one of my most favorite ingredients in all the world: crystallized ginger. MORE THAN A CUP OF IT, chopped up and added into the mix.
I was surprised at how dry the dough seemed, and in fact I did add a little more oil at the end, right before forming the cookies.
Formed into flat circles, dipped in sugar on both sides, slid into the oven and . . .
KAPOW!!!! Ginger-ific amazing-ness!!!
And yes, these are HOT. Not for the faint of heart. And yes, I LOVE THEM. For those of you getting them in your cookie baskets for Christmas gifts, I hope you love them too!!!
Saturday, December 19, 2009
Up to My Arms in Flour
And LOVING IT!
I'll be taking a break for a few days while I bake myself silly!
Here's a short list of what I've got in the oven:
Giada's Anise Biscotti
Army Wife Toddler Mom's Gingerbread Men
Naptime Chef's Egg Nog Cookies
Bread and Honey's Sugar Cookies
Cast Sugar's Peanut Butter Balls
My Mom's Snowballs
(not giving that one out--some things must be kept sacred).
Thank you ladies for the fabulous recipes!
XOXO
Allison
Here's a short list of what I've got in the oven:
Giada's Anise Biscotti
Army Wife Toddler Mom's Gingerbread Men
Naptime Chef's Egg Nog Cookies
Bread and Honey's Sugar Cookies
Cast Sugar's Peanut Butter Balls
My Mom's Snowballs
(not giving that one out--some things must be kept sacred).
Thank you ladies for the fabulous recipes!
XOXO
Allison
Friday, September 11, 2009
Mrs. Sparks' Zucchini Bread Recipe
So I love zucchini bread. well, let's face it. I love all quick breads--pumpkin, banana, apple, you name it, I'll take a couple of slices and slather them with either butter or cream cheese, pair it with a great cuppa coffee and I am in heaven.
I made some last week and it was great, but . . . err, I guess the recipe was really for two loaves and I stuffed it into one. So the resulting explosion was good, but UGLY. (Let's just say it was the second time in a week that I set off the smoke detectors.)
I told my husband about it and he told me about a friend of his at work that brought in his wife's zucchini bread. And Chris went on and on and ON about it. Okay, I said, get me the recipe. So here you go, this is Mrs. Sparks' Zucchini Bread. And oh, it is DIVINE.
3 eggs
1 cup oil
2 1/2 cups sugar (I know, I thought this was a lot, but it gives the bread a sweet and crunch crust)
2 cup grated zucchini
1 tsp vanilla
3 cups flour
1 tsp. salt
3 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 cup nuts (optional)
Oil the pan and place wax paper on bottom only. (I just buttered the pans).
Bake at 350 for 45 min to 1 hr. (This made two loaves and it took 80 minutes).
Thanks Mrs. Sparks!
I made some last week and it was great, but . . . err, I guess the recipe was really for two loaves and I stuffed it into one. So the resulting explosion was good, but UGLY. (Let's just say it was the second time in a week that I set off the smoke detectors.)
I told my husband about it and he told me about a friend of his at work that brought in his wife's zucchini bread. And Chris went on and on and ON about it. Okay, I said, get me the recipe. So here you go, this is Mrs. Sparks' Zucchini Bread. And oh, it is DIVINE.
3 eggs
1 cup oil
2 1/2 cups sugar (I know, I thought this was a lot, but it gives the bread a sweet and crunch crust)
2 cup grated zucchini
1 tsp vanilla
3 cups flour
1 tsp. salt
3 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 cup nuts (optional)
Oil the pan and place wax paper on bottom only. (I just buttered the pans).
Bake at 350 for 45 min to 1 hr. (This made two loaves and it took 80 minutes).
Thanks Mrs. Sparks!
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