Friday, March 30, 2012

Muffin Style Buttermilk Biscuits

Adapted from Nook & Pantry

2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons butter
1 1/2 cups buttermilk*
1 tablespoon butter or margarine, melted


1. Preheat oven to 450°F. Grease muffin pan with butter or cooking spray.
2. In a large bowl mix together flour, baking powder, sugar, salt, and baking soda. Cut in butter until the size of peas. Stir in buttermilk until thick batter forms.
3. Divide batter among muffin cups, using 1/4 cup measurer. Brush tops with melted butter.
4. Bake biscuits for 12-15 minutes, until golden brown and toothpick comes out clean. Serve warm & enjoy!


Makes 1 dozen. *Substitute: 1 1/2 cups milk mixed with 1 1/2 tablespoons vinegar, let stand 5 minutes before using.


Crunchy on the outside, light & fluffy on the inside!

Tuesday, March 27, 2012

Bird's Nest Cookies

Adapted from All Recipes

2 cups flour
2 cups rolled oats
1 teaspoon baking soda
1 teapsoon baking powder
1 teaspoon salt
1 cup sugar
3/4 cup shortening
2 eggs
5 tablespoons molasses
2 teaspoons vanilla
candied coated chocolate eggs (I used Hershey's Eggies)


1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a large bowl mix together flour, oatmeal, baking soda, baking powder, and salt. Set aside.
3. In another bowl cream together sugar and shortening. Add eggs, molasses, and vanilla, and mix until well combined and fluffy. Add dry ingredients and mix until combined.
4. Drop by tablespoonfuls onto baking sheet spacing 2" apart. Press in 2-3 candied coated chocolate eggs and bake 10-12 minutes until golden brown.
5. Let cool on baking sheet for 5 minutes before transfering to wire rack to cool completely. Serve & enjoy!


Great with a glass of milk! Makes about 30.







Sunday, March 25, 2012

Unicorn Poop Cookies





These were really fun to make and are surprisingly cute for a pile of poop! I followed the recipe and instructions from yoyomax12's video. The only thing I didn't use was the sparkle gel, instead I made a basic glaze, 2 tablespoons icing sugar mixed with 2 teaspoons water, and brushed it over the cookies to "glue" on the sprinkles. The cookies are not too sweet and soft in the center. Go and make some unicorn poop now!

Saturday, March 24, 2012

Banana Oatmeal Bread

Adapted from All Recipes

1/2 cup shortening
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 cup flour
1 cup quick or rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups mashed banana
1/4 cup milk

1. Preheat oven to 350°F. Grease and flour 9x5" loaf pan.
2. In a large bowl, cream together shortening and sugar. Add eggs and vanilla, beat until combined. Stir in mashed banana.
3. In another bowl mix together flour, oats, baking soda, salt and cinnamon. Add to wet ingredients alternating with milk.
4. Pour batter into pan and bake 50-60 minutes until brown and toothpick comes out clean. Let cool then slice & serve!

Great with a cup of tea!

Wednesday, March 21, 2012

Blueberry Streusel Muffins

Adapted from All Recipes

1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 teaspoon vanilla
1 egg
1/3 cup milk
1 cup blueberries
Streusel Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup oats
1 1/2 teaspoons cinnamon
1/4 cup butter

1. Preheat oven to 400°F. Grease muffin pan.
2. In a large bowl mix together flour, sugar, salt, and baking powder.
3. In another bowl whisk together vegetable oil, vanilla, egg, and milk. Add to dry ingredients until combined, batter will be thick. Stir in blueberries.
4. In a small bowl mix together sugar, flour, oats, and cinnamon. Mix in butter until crumbly mixture forms.
5. Divide batter among muffin cups, filling two-thirds full, then sprinkle over streusel mixture. Bake 18-22 minutes until golden brown and toothpick comes out clean.
6. Let muffins cool down for a few minutes as blueberries will be very hot. Serve & enjoy!

Makes 12.



Tuesday, March 20, 2012

Jam Struesel Slice

homemade or store bought sugar cookie dough (I used a quarter of this recipe)
1/4 cup jam (I used strawberry raspberry)
1/3 cup flour
1/4 cup rolled oats
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/4 cup softened butter or margarine

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Roll out sugar cookie dough between parchment or wax paper until about 1/8" thick. Create a thin border so jam does not spill over. Place dough onto baking sheet.
3. In a bowl mix together flour, rolled oats, sugar, and cinnamon. Mix in butter until crumbly mixture forms.
4. Spread jam over base then top with streusel. Bake 15-20 minutes until golden brown.
5. Let bars cool a few minutes then slice into bars or wedges and serve!

Serve warm with whipped or ice cream! This is a great recipe to use up leftover sugar cookie dough.




Sunday, March 18, 2012

Chocolate Almond Cinnamon Buns

1/2 cup sugar
1/2 teaspoon salt
1 package yeast (2 1/4 teaspoons)
4 cups flour
1 cup milk
1/4 cup butter or margarine
1 teaspoon vanilla
1 egg
Filling:
6 tablespoons softened butter or margarine
2/3 cup castor sugar mixed with 2 teaspoons cinnamon
2/3 cup sliced almonds
1/2 cup semisweet chocolate chips
Topping:
1 tablespoon butter or margarine, melted
2 tablespoons sliced almonds

1. In a large bowl, combine sugar, yeast, salt and 1 cup flour.
2. In a saucepan over medium heat, heat milk and butter, until butter has melted and milk is warm. Stir in vanilla.
3. Beat melted butter milk mixture into dry ingredients for 2 minutes at medium spead.
4. Beat in 1 egg and 1 cup of flour for about 2 minutes.
5. Stir in 1 1/2 cups flour and knead until smooth and dough springs back when poked, about 10 minutes; adding more flour as needed.
6. Shape dough into ball, place into bowl greased with vegetable oil and cover with plastic wrap. Let rise in warm place until doubled in bulk, about an hour. (I put mine in the oven with just the oven light on).
7. Punch down dough and turn out onto floured surface and roll out dough into a 12x18" rectangle.
8. Spread over butter and sprinkle over cinnamon sugar followed by sliced almonds and chocolate chips. Starting from the short side, roll up like jelly roll then score and cut into 12 pieces.
9. Place pieces into greased 9x13" baking dish (I used two 8" round containers). Place dishes onto baking sheet then cover with tea towel and let rise until almost doubled in bulk, about 40 minutes. Brush melted butter on top and sprinkle over sliced almonds.
10. Bake at 400°F for 15-20 minutes until golden brown. Reduce heat to 350°F and cover cinnamon buns with tin foil to prevent over browning, and continue baking for an additonal 15-20 minutes. Cool then serve & enjoy!

Makes 1 dozen.





Friday, March 16, 2012

Irish Soda Bread II

1 1/2 cups milk
1 1/2 tablespoons lemon juice
3 cups plus 2 tablespoons flour
3 tablespoons castor sugar
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons cold butter
3/4 cup raisins

1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a small bow mix together milk and lemon juice. Set aside.
3. In a large bowl mix together flour, castor sugar, baking soda, and salt. Cut in butter until the size of peas. Stir in raisins.
4. Add milk mixture to dry ingredients and stir with a fork until soft dough forms. On a lightly floured surface, form dough into a 7" round circle, approximately 1 1/2 inches thick. Cut "X" across the top of the dough and place onto baking sheet.
5. Bake 40-50 minutes until bread is golden brown, toothpick comes out clean, and is hallow sounding when tapped on the bottom. Serve warm with butter & jam!


Happy St. Patrick's Day everyone!



Thursday, March 8, 2012

No Bake Pineapple & Maraschino Cherry Cheesecake

1 graham cracker pie crust
8 oz package cream cheese, at room temperature
1/4 cup sugar
1 teaspoon vanilla
2 cups cool whip (half 1L tub)
1/2 cup chopped pineapple chunks
1/3 cup chopped maraschino cherries
cool whip, to top

1. In a large bowl, blend together cream cheese, sugar, and vanilla until smooth. Fold in cool whip followed by pineapple and maraschino cherries.
2. Spread mixture into pie crust then cover and chill 4 hours or until set.
3. Top with cool whip then serve & enjoy!


Serves 6. When I remembered to take a picture, it was all gone!

Wednesday, March 7, 2012

Chocolate Chip Cake Mix Cookies

Recipe idea from Duncan Hines

1 box white cake mix (I used this one)
1 egg
1/4 cup brown sugar
1 teaspoon vanilla extract
3/4 cup vegetable oil
1 cup semi sweet chocolate chips
1 cup white chocolate chips

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, whisk together egg, brown sugar, vanilla, and vegetable oil.  Stir in cake mix until well combined then stir in chocolate chips.
3. Drop dough by tablespoonfuls onto baking sheet, spacing 2" apart (they spread lots). Bake 12-14 minutes until golden brown around the edges and lightly browned on top.
4. Let cool on baking sheet for a few minutes to cool down and firm up before transfering to a wire rack to cool completely. Serve & enjoy!

Makes about 20. For best keeping, store cookies in an airtight container.





Monday, March 5, 2012

Sunday, March 4, 2012

Garden Birthday Cake


Garden Birthday Cake! The cake itself was vanilla and chocolate with a cookies and cream filling, topped with vanilla buttercream and chocolate buttercream. I used chocolate cookie crumbs for the dirt and fondant to make the little figures. This was a big cake! I used five 9x13” cakes to make it, definitely enough to feed a crowd! For more pictures, click here.