Sunday, October 20, 2013

Vanilla Yogurt Bundt Cakes

Adapted from

2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoons baking powder
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 cups plain or vanilla yogurt
1 1/2 teaspoons vanilla

1. Preheat oven to 350°F. Grease mini bundt pan cavities well and set aside. In a large bowl mix together flour, baking soda, and baking powder.
2. In a large bowl cream together butter and sugar until fluffy. Blend in eggs, one a time, until well combined. Blend in yogurt and vanilla. Add dry ingredients, some at a time, mixing until smooth batter forms.
3. Divide batter among prepared cavities, filling about two-thirds full. Bake cakes for 20-25 minutes or until toothpick inserted in the center comes out clean. Turn out cakes while hot onto cooling rack.
4. Cool cakes completely. Slice in half and fill with jam and whipped cream or fruit! Enjoy!

Makes 1 dozen mini bundt cakes.

Monday, October 14, 2013

Pecan Pie

Adapted from Epicurious

1 batch pie pastry (single crust)
1/4 cup plus 2 tablespoons unsalted butter
1 1/4 cups packed brown sugar
1/4 teaspoon salt
1/2 teaspoon orange zest
2 teaspoons vanilla
3/4 cup light corn syrup
3 eggs
2 cups pecan pieces

1. Line your 10" pie dish with the pie dough and prick the surface with a fork. Freeze the shell until firm, about 15 minutes. Use excess pastry pieces and cut out leaf shapes if desired, set aside.
2. Preheat oven to 350°F. In a saucepan over medium heat, melt the butter. Whisk in the brown sugar until mixture is smooth. Remove from heat and stir in the salt, orange zest, vanilla, and corn syrup.
3. In a bowl lightly beat the eggs and then slowly whisk in the syrup mixture. Place pecan pieces in the bottom of the pie shell. Pour the filling mixture over top. Place pie dish onto a baking sheet.
4. Bake pie for 30 minutes and then place leaf designs on top, brush with eggwash and continue baking for an additional 25-30 minutes until leaves are golden brown and filling is set.
5. Cool pie completely before serving or cool completely and refrigerate until needed. Bring pie to room temperature before serving. Enjoy!

Happy Thanksgiving Everyone!

Friday, October 4, 2013

Triple Chocolate Cookies

Adapted from Very Best Baking

2 1/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 225 gram bag semi sweet chocolate chips
1/2 cup white chocolate chips, to press on top

1. Preheat oven to 375°F. Line baking sheets with parchment paper. In a bowl mix together flour, cocoa powder, baking soda, and salt.
2. In a large bowl cream together butter, brown sugar, and sugar until fluffy. Add eggs and vanilla and mix until well combined. Add dry ingredients and blend on low until soft dough forms. Stir in chocolate chips.
3. Using a small cookie scoop or rounded tablespoonfuls, place cookie dough mounds onto baking sheets, placing 2" apart. Flatten each mound slightly and press white chocolate chips on top.
4. Bake cookies 8-10 minutes or until puffed up. Cool cookies on the pan for at least 2 minutes before transferring to a wire rack to cool completely. These cookies are best served with a glass of milk!

Makes 30 cookies.