Friday, September 30, 2011

Strawberry & Banana Loaf

1 3/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1/4 cup canola oil
3/4 cup strawberry soy milk
1/2 teaspoon vanilla
1 cup mashed banana

1. Preheat oven to 350°F. Grease and line 9x5" loaf pan with parchment paper.
2. In a large bowl, mix together flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, whisk together egg, canola oil, soy milk, and vanilla. Add to dry ingredients and stir until combined. Add mashed banana and stir.
4. Pour batter into loaf pan and bake 40-45 minutes until golden brown and toothpick comes out clean.
5. Cool completely then slice & enjoy!

Makes 1 loaf.




Easy Stuffed Crust Pizza

1 can  (391g) Pillsbury Pizza Crust Dough
6 cheese strings (I used mozza cheddar)
pizza toppings, your choice
I used:
1/2 cup pizza sauce
1/3 cup chopped onion
1/2 cup chopped green and yellow peppers
1/2 cup cooked ham
1/2 cup grated cheddar cheese

1. Preheat oven to 400°F. Grease pizza pan with butter or margarine.
2. Roll out pizza dough and form the dough to cover entire pan. Place cheese sticks around the edges and fold dough over to create edge. Bake 7 minutes.
3. Remove from over and spread over pizza sauce, onion, peppers, ham, and cheese. Place back into oven and bake additional 7-10 minutes until golden brown.
4. Let cool a few minutes then slice & enjoy!




Thursday, September 29, 2011

Bottomless Apple Pie

Filling:
3 apples, peeled, cored, and thinly sliced (I used Gala)
3 tablespoons sugar
1/2 tablespoon lemon juice
1 tablespoon flour
1/2 teaspoon cinnamon
2 tablespoons butter, for dotting
2 tablespoons cinnamon sugar, for sprinkling
Pastry:
1 cup flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
1 egg
1 tablespoon ice water

1. Preheat oven to 400°F. Grease 8x8" baking dish with butter or margarine. Place sliced apples into a microwave safe dish along with 1 tablespoon of water and microwave 3-5 minutes until apples are tender. Drain excess juices.
2. Add sugar, lemon juice, flour, and cinnamon to apples and stir. Pour mixture into baking dish and dot apples with butter and sprinkle with cinnamon sugar.
3. In another large bowl, mix together flour, sugar, baking powder, and salt. Cut in butter until the size of small peas. Whisk egg and water then add to flour mixture to form dough, adding a bit more water if needed.
4. Roll out dough on a lightly floured surface until about 1/4" thick. Cut vent hole then cover apples with pastry.
5. Bake 15-20 minutes until golden brown on top and juices are bubbling.
6. Serve warm with ice cream or whipped topping! Enjoy!

Serves 4-6.




Tuesday, September 27, 2011

Apple Spice Harvest Muffins

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 apple, peeled, cored, and grated
1 egg
1/3 cup vegetable oil
1/2 teaspoon vanilla
1/2 cup + 2 tablespoons milk
Icing:
1 cup icing sugar
2-3 teaspoons apple juice or milk
1/2 teaspoon cinnamon + 1/8 teaspoon nutmeg, for sprinkling

1. Preheat oven to 375°F. Grease and flour muffin pan.
2. In a large bowl mix together flour, baking powder, salt, and sugar. Stir in grated apple.
3. In a small bowl whisk together egg, vegetable oil, vanilla, and milk. Add to dry ingredients and stir until combined.
4. Divide batter among muffin cups, filling 2/3 full. Bake 18-20 minutes until golden brown and toothpick comes out clean. Let cool before icing.
5. For icing mix together icing sugar and apple juice. Spoon icing over each muffin then sprinkle with a pinch of spices.


Makes 12.





Apple Fritter Pancakes

1 large apple, (I used Gala), peeled, cored, and sliced into 8 rounds
1 tablespoon butter or margarine
2 tablespoons sugar
1/4 teaspoon cinnamon
Batter:
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
pinch nutmeg
2 tablespoons sugar
1 egg
1 cup buttermilk
3 tablespoons vegetable oil
Topping:
icing sugar
dash of cinnamon
whipped topping

1. For the apples, in a saucepan over medium high heat melt the butter. Add apple rounds and sugar. Cook apples until tender. Remove from heat and stir in cinnamon. Let mixture cool while preparing batter.
2. In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
3. In a small bowl whisk together egg, buttermilk, and vegetable oil. Add to dry ingredients and stir until combined.
4. Using 1/4 cup measurer, scoop batter into non stick pan over medium heat. Place one apple round onto each pancake, cook 2 minutes until golden brown, then flip onto apple side and continue cooking 2 minutes until golden brown and cooked through.
5. Serve pancakes with a dusting of icing sugar, a dash of cinnamon, and a dollop of whipped topping. Enjoy!

Makes 8.




Monday, September 26, 2011

Easy Tiramisu

This simple twist on a classic Italian dessert requires no eggs or mascarpone cheese!

2 tablespoons instant coffee powder or granules
1 tablespoon sugar
1 cup boiling water
1 cup cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup sugar
1 cup plus 2 tablespoons whipped topping
20 Italian lady finger cookies
1 tablespoon cocoa powder

1. In a glass bowl, mix together instant coffee, sugar, and water until everything has dissolved. Set aside.
2. In a large bowl, cream together cream cheese, vanilla, and sugar. Gently fold and stir in whipped topping.
3. Dip half of the lady fingers, one at a time, into coffee mixture for 1-2 seconds then place into bottom of 8x8" dish. Gently spread half of cream cheese mixture over top.
4. Dip remaining lady finger cookies into coffee, one at time, and place on top of cream cheese mixture. Spread remaining cream cheese mixture over cookies.
5. Cover dish with plastic wrap and chill in fridge 3-4 hours until set. Slice, dust top with cocoa powder, and serve!


Serves 6-8.



Sunday, September 25, 2011

Chocolate Noodle Cookies

1 1/2 cups semi sweet chocolate chips, melted
1 1/2 heaped cups uncooked steam fried or chow mein noodles

1. Line a baking sheet with parchment or wax paper.
2. Melt chocolate chips. Stir in noodles until completely coated.
3. Scoop by heaped tablespoon fulls and place onto baking sheet.
4. Place cookies into fridge or freezer and chill until chocolate has set.
5. Serve & enjoy!


Makes 10.


Super easy to make and yummy!

Guitar cupcake cake I made today! 

Thursday, September 22, 2011

Homemade Oatmeal To Go Bars

2 cups rolled oats
1 cup flour
3/4 cup raisins
1/2 teaspoon cinnamon
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup melted butter or margarine
Icing:
1 cup icing sugar
2-3 teaspoons milk

1. Preheat oven to 350°F. Grease 8x8" baking dish and line with parchment paper, leaving overhang for easy removal of bars.
2. In a large bowl mix together oats, flour, raisins, cinnamon, brown sugar, and sugar.
3. In another bowl whisk together egg and vanilla. Add mixture to dry ingredients, along with melted butter. Stir until everything is combined.
4. Press mixture into dish and bake 30 minutes until golden brown around the edges. Let cool completely before cutting into bars.
5. In a small bowl mix together icing sugar and milk. Drizzle over bars. Let icing set then serve & enjoy!

Makes 10.



Wednesday, September 21, 2011

Raspberry Cream Cheese Pinwheels

1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons icing sugar
1 tablespoon butter or margarine
1 tablespoon shortening
1/2 cup milk
Filling:
1/2 cup cream cheese, soft
1 teaspoon vanilla
2 tablespoons sugar
1/3 cup raspberry jam

1. Preheat oven to 400°F. In a bowl mix together cream cheese, vanilla, and sugar until smooth. Set aside.
2. In a large bowl, mix together flour, baking powder, salt, and icing sugar. Cut in butter and shortening until the size of peas. Using fork, still in milk until soft dough forms.
3. Roll out dough on a lightly floured surface until 1/4" thick. Spread cream cheese mixture over, leaving 1/2" gap from edges. Spread raspberry jam over creamcheese.
4. Roll up dough starting at long end. Slice into 1.5" thick pieces and place on a parchment paper lined baking sheet. Bake 12-14 minutes until pinwheels have puffed up and are golden brown.
5. Let cool completely before serving & enjoy!

Makes 10.



Tuesday, September 20, 2011

Cheese & Bacon Buttermilk Biscuits


2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/3 cup butter or magarine
1 1/2 cups grated cheddar cheese
1/3 cup bacon bits
3/4 cup buttermilk
1/4 cup milk
1 egg yolk, for brushing


1. Preheat oven to 425°F. Line baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, pepper, and garlic powder. Cut in butter using a pastry blender or two knives, until the butter is the size of peas. Stir in cheese and bacon.
3. Pour milks into flour mixture and stir with a fork until dough forms. Bring dough together on a lightly floured surface, and pat out until 1" thick. *The secret with biscuits and scones is to handle dough as little as possible and don't roll out the dough too thin!
4. Using cookie cutters, cut out desired biscuit shapes. Place onto baking sheet and brush tops with egg yolk. Bake 12-14 minutes until golden brown, puffed up and flaky.
5. Serve warm with butter & enjoy!

Makes 8 large biscuits.





Friday, September 16, 2011

Apple Strudel

Dough:
1 1/3 cups flour
1/8 teaspoon salt
7 1/2 tablespoons apple juice or water
2 tablespoons vegetable oil
1/2 teaspoon apple cider vinegar
Filling:
3 apples, peeled and chopped (I used Gala)
1/2 tablespoon lemon juice
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup raisins soaked in 1 tablespoon apple juice
1/8 cup ground almonds or breadcrumbs
Topping:
3 tablespoons melted butter or margarine
icing sugar, to dust


1. In a large bowl mix together flour and salt. In a small cup mix apple juice, vegetable oil, and apple cider vinegar. Add liquid to flour and mix until soft dough forms. Knead, throw and bash, without extra flour, for 4-5 minutes until smooth and elastic. Really beat the dough up!
2. Coat dough lightly with oil and wrap tight in plastic wrap. Let rest 30 minutes to an 1 hour.
3. While dough is resting, prepare filling. In a large bowl mix together chopped apple, lemon juice, sugar, brown sugar, and cinnamon. Microwave raisins and apple juice for 30 seconds and let cool before adding to apple mixture. Stir in ground almonds right before filling strudel.
4. Roll out dough super thin on floured surface, until about 2'x3'. Use lightly floured tea towel to help move and form the strudel when filling. Place filling in the middle then tuck and fold dough to create studel shape. Flip, using towel, seam side down onto a parchment paper lined baking sheet. Brush with melted butter.
5. Bake at 400°F for 30-35 minutes until deep golden brown. Let cool before serving.
6. Slice and dust with icing sugar & enjoy!

Serves 6.







Wednesday, September 14, 2011

Hot Chocolate Sandwich

1 egg
1 tablespoon milk
1/2 teaspoon vanilla
2 slices bread, white or whole wheat
1 1/2 tablespoons semi sweet chocolate chips

1. Whisk egg, milk, and vanilla in a shallow dish. Dip one side of 1 slice of bread into the dish and let soak for a few seconds. Place slice into a greased pan (egg side down), over medium high heat, and sprinkle over chocolate chips.
2. Take second slice of bread and dip 1 side into the egg mixture, soaking up the remaning mixture. Place over top of chocolate chips (egg side up), sandwiching the slices together.
3. Cook about 1 1/2 minutes per side until golden brown and chocolate chips have melted.
4. Serve right away & enjoy!

Peanut Butter & Jam Bars

1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups smooth peanut butter
3 cups flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 1/2 cups strawberry jam or preserves
Topping:
1 cup peanut butter buttercream 
30 Reese's Pieces

1. Preheat oven to 350°F. Line 9x13" pan with parchment paper and grease.
2. In a large bowl cream butter, sugar, eggs, vanilla and peanut butter.
3. In another bowl mix together flour, salt, baking powder. Gradually add dry ingredients to butter mixture.
4. Press 2/3 of dough into bottom of pan. Spread over jam in a thin layer leaving 1/2" gape from the edges. Form and press remaining dough over top.
5. Bake 45 minutes until golden brown on the bottom. Cool completely before cutting to allow bars to firm up.
6. Frost tops of bars with peanut butter buttercream if desired, and decorate with Reese's Pieces. Serve & enjoy!


Makes 30 2"x1.5" bars.




Tuesday, September 13, 2011

Easy Skolebrød

Unlike the traditional Skolebrød, there's no waiting for dough to rise and custard to cook.

1 cup flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon icing sugar
1/2 tablespoon butter, soft
1/2 tablespoon vegetable shortening
1/2 cup milk
Filling:
1 1/2 tablespoons Bird's custard powder
3 tablespoons sugar
1 1/4 cups milk
Glaze:
1 tablespoon butter or margarine
1/4 cup sugar
1 tablespoon milk
1 teaspoon vanilla
1 cup icing sugar, sifted
Topping:
2/3 cup coconut

Prepare custard in advance. Place all ingredients into a saucepan over medium high heat. Bring to a boil, then reduce heat and whisk constantly until thickened. Remove from heat and let cool to reach room temperature.

1. Preheat oven to 400°F. Line baking sheet with parchment paper.
2. In a large bowl place flour, baking powder, salt, and icing sugar. Cut in butter and shortening until the size of small peas. Add milk and stir to form soft dough.
3. On a lightly floured surface, pat out dough until about 1/2" thick. Cut out two 3" round dough pieces then press reamining dough together and cut out two more 3" round pieces. Place pieces onto baking sheet. Create indentations in the middle of the dough and place 1 tablespoon custard.
4. Bake 12-14 minutes until golden brown. Let cool completely.
5. For the glaze, melted butter in a saucepan then whisk in sugar, milk, and vanilla. Remove from heat and whisk in icing sugar. Glaze tops of pastries then dip into coconut.
6. Let icing set then serve & enjoy!

Makes 4.





Monday, September 12, 2011

Reese Peanut Butter Cupcakes

Cupcakes:
1 box chocolate cake mix (520g) plus eggs, oil, and water
12 Mini Reese Peanut Butter Cups
Buttercream:
1 cup unsalted butter, room temperature
2 cups smooth peanut butter
4 cups powdered sugar
1/4 cup milk
Topping:
1 cup semi sweet chocolate chips, melted
2 tablespoons canola oil
1/2 cup Reese's Pieces
sprinkles
12 Mini Reese Peanut Butter Cups

1. Preheat oven to 350°F. Place cupcake liners into pan.
2. In a large bowl prepare cake batter according to package directions.
3. Place 1/8 cup batter into each cupcake liner. Place 1 Mini Reese Peanut Butter Cup on top of batter, then cover with 1/4 cup batter.
4. Bake cupcakes 15-20 minutes until toothpick comes out clean. Let cool completely before frosting.
5. For buttercream, blend all ingredients until smooth in a large bowl. Place into piping bag and pipe onto cupcakes. Place cupcakes in freezer until buttercream is firm to the touch, about 15 minutes.
6. Mix 2 tablespoons oil into melted chocolate until thin and smooth. Decorate cupcakes 1 at a time, leaving the rest in the freezer.
7. To decorate: 1. Pour 1 tablespoon chocolate over cupcake. 2. Place some Reese's Pieces over chocolate sauce then sprinkle over sprinkles. 3. Place Mini Reese Peanut Butter Cup on top.
8. Store cupcakes in an airtight container at room temperature or chill in the fridge. Serve & enjoy!

Makes 12.



Friday, September 9, 2011

Coconut Raspberry Loaf with Chocolate Icing

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup brown sugar
1 1/2 teaspoons vanilla
1/4 cup vegetable oil
3/4 cup milk
1 cup coconut
1/2 cup raspberry jam mixed with 1 tablespoon water
Icing:
1 tablespoon butter or magarine
2 tablespoons sugar
1 tablespoon milk
1 teaspoon vanilla
2 tablespoons cocoa powder
1 cup icing sugar, sifted

1. Preheat oven to 350°F. Line 8x4" loaf pan with parchment paper and grease.
2. In a large bowl mix together flour, baking powder, and salt. Set aside.
3. In another bowl, whisk together egg and sugar. Add vanilla, vegetable oil, and milk. Add dry ingredients and stir until combined. Stir in coconut.
4. Alternate layers of batter and jam, starting and finishing with batter. Bake 50-60 minutes until toothpick inserted comes out clean, cover with tin foil after 45 minutes of baking to prevent over browning. Let cool completely.
5. For icing, in a saucepan, place butter and sugar, stir constantly until butter has melted. Remove from heat and stir in milk, vanilla, cocoa powder, and icing sugar. Working quickly, pour icing over loaf.
6. Let icing set then slice & serve!


A yummy rich loaf!

Wednesday, September 7, 2011

Garlic & Cheese Bread Sticks

1 1/2 cups flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon garlic powder
1/2 tablespoon baking powder
1/4 cup shortening
1/2 cup milk
2 tablespoons butter or margarine, softened
1/4 cup asiago cheese
2 tablespoons parmesan cheese

1. Preheat oven to 425°F. Line baking sheet with parchment paper.
2. In a large bowl mix together flour, salt, pepper, garlic powder, and baking powder. Cut in shortening until the size of small peas. Mix in milk to form dough.
3. Roll out dough on a lightly floured surface until about 1/2" thick. Place dough onto baking sheet then cut into breadsticks. Brush dough with melted butter.
4. Bake 8 minutes, then sprinkle over asiago and parmesan cheese. Continue baking for an additional 5-8 minutes until cheese has melted and breadsticks are golden brown.
5. Serve & enjoy!


Tuesday, September 6, 2011

Nutella Stuffed Wontons

6 wonton wraps
3 tablespoons Nutella (chocolate hazelnut spread)
2 tablespoons melted butter or margarine
1 tablespoon icing sugar
ice cream, to serve

1. Preheat oven to 400°F. Line baking sheet with parchment paper.
2. Place 1/2 tablespoon nutella in the center of each wonton wraper. Dip your finger into some water, then trace the edges of the wrapper and seal into triangle shape.
3. Place wontons onto baking sheet and bake 5-8 minutes until golden brown and crispy.
4. Dust with icing sugar. Serve warm with ice cream & enjoy!

Makes 6.


Quick & easy recipe!

Monday, September 5, 2011

Greek Yogurt Orange Loaf

Adapted from here.

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup plain or honey greek yogurt
3/4 cup sugar
1/2 teaspoon vanilla
1/2 cup canola oil
1 large orange, juiced and zested

1. Preheat oven to 350°F. Line 8x4" loaf pan with parchment paper and grease with cooking spray or butter.
2. In a large bowl mix together flour, baking powder, and salt. Set aside.
3. In another bowl whisk together eggs, greek yogurt, sugar, vanilla, and canola oil. Stir in orange zest. Add dry ingredients and stir until combined.
4. Pour batter into pan and bake 50-60 minutes until toothpick comes out clean. Pour orange juice over warm loaf and cool completely.
5. Slice & serve!


Thursday, September 1, 2011

Apple Hand Pies

Pastry:
1/3 cup chilled vegetable shortening
1 cup flour
1/2 teaspoon salt
2 to 3 tablespoons ice water
Filling:
2 apples, peeled and chopped
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
1 tablespoon lemon juice
2/3 cup sugar
1 tablespoon milk, for brushing
2 tablespoons sugar, for sprinkling

Prepare pastry in advance. In a large bowl mix together flour and salt. Cut in shortening using pastry blender or two knives until the size of small peas. Sprinkle over 1 tablespoon ice water, stir with hands or fork to mix, then add additional 1-2 tablespoons ice water until dough forms. Form into disc and wrap in plastic, chill 30 minutes.

1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a saucepan over medium high heat, place apples, vanilla, cinnamon, lemon juice, and sugar. Cook 10-15 minutes until apples are tender and sugar has dissolved.
3. Drain juices and reserve apple pieces.
4. Roll out pastry on a lightly floured surface or between plastic wrap until about 1/8" thick. Cut into 8 squares. On bottom squares place heaped tablespoon apple filling in center. Cut "x" shape into top squares.
5. Brush edges on bottom squares with milk, then place top square over apples and seal with fork.
6. Place pies onto baking sheet and brush with milk then sprinkle with sugar. Bake 20-25 minutes until golden brown. Serve & enjoy!

Makes 4.