Browsing Tag

baking

Blog

Share Your Recipe Thursdays… {Frosted Orange Glaze Cookies}

August 15, 2012

This recipe came from the back of a flour bag.

I love anything citrus flavored and after trying out these yummy cookies with a lemon glaze from Katie at Sluiter Nation.

I figured, why not give the orange glaze ones a try.

The citrus flavor is so light and summery to me – perfect for these hot, humid days we’ve been having.

Ingredients:

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup sugar

1 egg

2 teaspoons orange extract

2 1/2 cups all-purpose flour

Directions:

Preheat oven to 350°.

Beat butter and sugar, in a large bowl, with an electric mixer on high speed until creamy.

Add egg and orange extract, mixing well.

Gradually add the flour, mixing well.

Roll the dough into 1-inch balls .

Place 2-inches apart on a greased baking sheet.

Dip a flat-bottomed glass into sugar and flatten balls.

Bake for 10 to 12 minutes until the edges of the cookies are lightly browned.

Cool cookies completely before adding frosting.

Frosting:

2 tablespoons butter, melted

1 1/4 cups powdered sugar

1 teaspoon grated orange peel

1 teaspoon orange extract

1-2 tablespoons milk

Mix all ingredients well until spreading consistency. Spread on cookies. Let dry.

Enjoy!!!



Blog

I'm Baking… Thursdays {Chocolate Chip Muffins}

June 20, 2012

Two weeks ago, I was going to share this delicious muffin recipe but was side-tracked by the Queen’s jubilee and trying my hand at making scones. So I shared that recipe instead.

Today, I’m back on track and am here to share one of my boy’s favorites. Anything is good as long as it has chocolate in it. If that chocolate consists of semi-sweet Ghiradelli chocolate chips even better.

This is a quick and easy chocolate chip muffin receipe and serves 12.

Ingredients:

2 cups all-purpose flour

1/2 cup white sugar

3 tablespoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

3/4 cup semi-sweet chocolate chips ( I used Ghiradelli.)

3 tablespoons white sugar

2 tablespoons brown sugar

Directions:

1. Heat oven to 400° F. Grease bottoms only of 12 muffin cups or line them with baking cups. ( I lined them with baking cups.)

2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt. Mix well. In a small bowl, combine milk, oil and egg, blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened. Batter will be lumpy.

3. Fill cups 2/3 full. Sprinkle tops of muffins with a combination of the 3 tablespoons sugar and 2 tablespoons brown sugar.

4. Bake for 20-30 minutes or until toothpick inserted in center comes out clean. Cool before removing from pan. Enjoy. ( We love it when they are still slightly warm and the chocolate chips are melty and gooey inside.)

I think, I may just surprise the boy and bake him up another batch. I just bought a new bag of those yummy chocolate chips after all!!! 🙂

*Note: Recipe courtesy of allrecipes.com.

bocafrau
<div align="center"><a href="http://bocafrau.com" title="bocafrau" target="_blank"><img src="https://lh6.googleusercontent.com/-9UVVgt2k97E/T5N9bvPs9ZI/AAAAAAAACU0/IXcU5XV6TsM/s200/I%2527m%2520Baking...Thursdays%2520Badge.jpg" alt="bocafrau" style="border:none;" /></a></div>



Blog

I'm Baking… Thursdays {Scones}

June 6, 2012

I know, I said I would share my chocolate chip muffin recipe this week but decided on the scones instead. I will share the chocolate chip one next time.

This past Saturday I ended up baking some scones. I had been thinking about it for a while and it just happened to be the Queen’s jubilee.

My friend Beth Ann at It’s Just Life gave me some great advice and told me to keep it simple and use a basic recipe… so that’s what I did.

Here is my very easy and basic scone recipe.

Ingredients:

2 cups of flour

4 teaspoons baking powder

3/4 teaspoon salt

1/3 cup sugar

4 tablespoons butter

2 tablespoons shortening

3/4 cup heavy cream

1 egg

handful dried currants or dried cranberries ( I skipped this step, but want to try it with the cranberries)

Directions:

Heat oven to 375° degrees

In a large mixing bowl combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl combine cream with beaten egg then add dry ingredients. Stir in fruit. (I didn’t.) Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. (I actually rolled it out into a round shape and cut wedges.) Bake for 15 minutes or until brown.

I enjoyed my scone with some spread and strawberry jam and a hot cup of Lady Grey tea.

Now it’s your turn to share one of your recipes!!!

*Note: Recipe courtesy of Food Network.com and Alton Brown.



Blog

I'm Baking… Thursdays #2 {Vanilla Cupcakes}

May 9, 2012
bocafrau
<div align="center"><a href="http://bocafrau.com" title="bocafrau" target="_blank"><img src="https://lh6.googleusercontent.com/-9UVVgt2k97E/T5N9bvPs9ZI/AAAAAAAACU0/IXcU5XV6TsM/s200/I%2527m%2520Baking...Thursdays%2520Badge.jpg" alt="bocafrau" style="border:none;" /></a></div>

It’s time for some sweetness. Who doesn’t love a cupcake. That perfect piece of cake goodness with rich frosting and some colorful sprinkles. So many possibilities, so many variations… but always a contended sigh after that first bite.

A few years ago, I started making cupcakes for the kids for their birthday parties. Each child was able to have his/her own piece, all the same size and same amount of frosting… less fighting that way. I would usually make a batch of yellow and a batch of chocolate depending on the kids preference. And they always came from a boxed mix.

I didn’t realize how easy it is to make cupcakes from scratch and how much better they taste. This recipe is very simple and straight forward but is easily adapted to other flavors.

I love the cupcake tower.

Ingredients:

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2/3 cup milk, at room temperature

Frosting for topping

Directions:

Preheat oven to 350° degrees F. Line a 12-cup muffin pan with paper liners.

Whisk the flour, baking powder and salt in a bowl.

Beat the butter and sugar in a stand mixer with the paddle attachment on medium high, or with a hand mixer at medium high, until fluffy.

Beat in the eggs, one at a time, scraping the bowl as needed.

Beat in the vanilla.

Reduce the mixer to medium low, beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.

Divide the batter among the muffin cups, filling each about 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 18-20 minutes. Rotating the pan halfway through.

Remove cupcakes from pan after about 5 minutes and let cool completely. Top with frosting.

Frosting:

Mix together 1 egg white, some milk, powdered sugar and 1 teaspoon vanilla extract. The amount of powdered sugar varies, depending on how thick you want the frosting.

I piped the frosting on with a pastry bag and attachment. Middle daughter added the sprinkles and also used some food coloring to color some of the frosting.

*Note: Recipe courtesy of The Food Network Magazine.



Blog

I'm baking… Vanilla Pound Cake

April 21, 2012

A few weeks ago, the week before Easter to be precise, I got the urge to try my hand at baking again. Not just the quick out of the box kind of baking. I wanted to start from scratch, measure the ingredients myself and try my luck.

My first project (for Easter)  were Hot Cross Buns after seeing recipes on both The Momalog.com  and The Pioneer Woman.com. I was kind of scared dealing with yeast for the first time and was afraid the dough wouldn’t rise properly. I needn’t have worried, things worked out beautifully and my love for baking was re-awakened.

I love the step by step process, the measuring and sifting and mixing. It relaxes me.

 

For my next baking recipe I chose one of my favorite cakes–a vanilla pound cake–that’s also easy to make and uses only a few basic ingredients. The recipe I used is from Food.com.

Ingredients: 

2 cups of sugar

1 cup of unsalted butter, melted

4 eggs

4 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1 cup milk

 

Directions:

1. Heat oven to 350°F.

2. Combine sugar and melted butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla, beat until well mixed.

3. Stir together flour and baking powder in a small bowl. Gradually add flour mixture alternatively with milk, to butter mixture, beating at low speed until well mixed. (This is were a stand-mixer comes in handy. I did it with my hand-mixer and it worked ok because I’m able to crack eggs with one hand but it does get a little dicey at times.) 🙂

4. Pour batter into greased and floured 10-inch Bundt cake pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for ten minutes. Remove from pan.

Frosting  recipe thanks to the lovely Giada De Laurentiis.

Ingredients:

1/2 cup (1 stick) butter, at room temperature

3 cups powdered sugar

1/4 cup whole milk, at room temperature

1 teaspoon pure vanilla extract

Directions:

In a medium bowl, using an electric hand-mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.

 

I took this Pound Cake to my neighbors for Easter and everyone loved it. I like the fact that I can change the flavor of the cake by substituting vanilla for another flavoring but use the same basic recipe.

 

Blog

Easter weekend recap

April 10, 2012

“Happy Easter. May happy thoughts and springtime flowers brighten all your Easter hours.”

                  ~Author Unknown

 

I’m so happy that this weeks topic for Rory’s Tuesday Coffee Chat is Easter. And the quote is for Bianca at Bits of Bee for her Quotable Bits!!! 🙂

Here is my recap of our wonderful, happy, colorful, fun and bright Easter weekend.

Colored eggs, hot cross buns, Easter baskets and a Pound cake... oh my!!!

 

My first attempt at Hot Cross Buns and may I say they were a big hit!

* I have to thank Ado at the Momalog and Ree Drummand of The Pioneer Woman for sharing their recipes and for giving me the urge to bake. I forgot how much I really enjoy it. It was fun!!!

I'm never making a pound cake from a boxed mix again. Made this from scratch and it came out heavenly!!! Recipe to follow!

 

My girls having fun coloring and decorating Easter eggs.

 

After coloring, before decorating...we had sequins, glitter and stickers. Awesomeness!!! 🙂

 

The only picture I got of the three of them together. They never sit sit or stand still long enough for me to get a good sibling shot!

 

A dip in the pool Easter Sunday afternoon!!!

Ran into one of my mommy friends and her kids (a school friend of middle daughter’s from her old school) and it was great to catch up and speak in German for a couple of hours… of course that led to laughs later on as my accent always comes out thicker after a while of speaking in my native language and my English comes out funny here and there!!!