what's Baking!!

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Funky Chunky Dark Chocolate Cookies

By ellie3763 on September 23, 2010
Ingredients

• • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt 2 vanilla beans
  • 1/2 cup butter, room temperature
  • 1/2 cup firmly packed muscavado sugar or 1/2 cup firmly packed dark brown sugar
  • 1/4 cup sugar, plus 2 tablespoons sugar
  • 1 large eggs
  • 8 ounces dark chocolate, broken into bite-sized pieces
  • 4 ounces walnuts, halves and pieces, toasted

Directions

1. Preheat oven to 350°friend. In a small bowl, whisk together flour, baking soda, and salt. Split the vanilla beans lengthwise with a small, sharp knife. With the tip of a small spoon scrape out the seeds into a large bowl. Add the butter and mix together. Stir in the sugars and egg until creamy. Gently stir flour mixture into the butter mixture until thoroughly combined. Stir in chocolate and nuts. Chill dough for 10 minutes in the refrigerator. Line two baking sheets with parchment paper. For each cookie, form 1/4 c of the dough into a ball, then press out on the cookie sheet into a round 3 1/2 inches across and 1/4 inch thick. Place the rounds 1 1/2 inches apart.
2. Bake 7-10 minutes, until cookies are golden brown and baked through. Cool on the sheet for 1 minute, then transfer to a rack.

 

[moreluck]

Butter Toffee Crunch Shortbread

Ingredients:
2 1/2 cups all-purpose flour
2/3 cup rice flour (cornstarch may be substituted)
1/2 teaspoon salt
1 1/2 cup unsalted butter -- at room temperature
6 tablespoons fruit sugar or superfine sugar
6 tablespoons firmly packed light brown sugar
3/4 cup miniature butterscotch chips
3/4 cup English toffee pieces for baking -- such as Skor or Heath Bar bits

Directions:
Preheat the oven to 325 degrees friend with a rack in the middle. Butter a 9-x-13-inch metal baking pan. Line the bottom and up the two long sides of the pan with a piece of parchment paper. Leave about a 1-inch overhang on the sides to make removing the cooled shortbread easier.

Into a large bowl, sift the flour, rice flour or cornstarch, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy.

If using a mixer, transfer the butter-sugar mixture to a large bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of the flour mixture into the dough, keeping your palms off the dough as much as possible so the warmth doesn't turn the butter oily.

When the last of the flour is fully blended, add the butterscotch chips and toffee bits and knead them into the dough until evenly distributed.

Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork.

Bake for 45 minutes, then prick the dough again to release any trapped air. Bake for 15 to 30 minutes more, or until the edges are light golden brown and the center feels just firm to the touch.

The shortbread will set to a very firm biscuit as it cools, so it must be cut while still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the shortbread to loosen the edges.

Cut the shortbread into thirds lengthwise, dividing it evenly into three long rectangles. Then cut the rectangles crosswise into about 3/4-inch fingers, wiping the knife on a clean kitchen towel between each cut, since it gets sticky and can pull and tear at the cooling shortbread.

Leave the shortbread to cool completely in the pan, then recut and serve or transfer to airtight tins.

From: In the Sweet Kitchen

 

[moreluck]

Chicago Chocolate Chip Banana Bread
CDKitchen
Serves/Makes: 12 | Difficulty Level: 3 | Ready In: 1-2 hrs

Ingredients:
1 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup vegetable oil
2 eggs, room temperature
1 cup ripe banana, mashed
1/4 cup buttermilk, room temperature
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped
***Glaze***
1/2 cup powdered sugar
1 tablespoon cream cheese, softened
1 tablespoon water
1/2 teaspoon instant coffee powder
1 pinch salt

Directions:
Preheat oven to 325 degrees friend and coat a loaf pan with non-stick spray.

Combine flour, salt, and baking soda; set aside. In a separate bowl, whisk together oil, sugar, and eggs. Blend in bananas, buttermilk, and vanilla.

Fold wet ingredients into dry ingredients just until combined. Gently fold in chocolate chips and walnuts. Pour batter into prepared pan and bake 60 to 65 minutes.

Let the bread cool in the pan for 10 minutes.

Whisk together glaze ingredients. Remove bread bread from pan and glaze. Enjoy!

 

[moreluck]

Hawaiian Pineapple Bars
CDKitchen

Ingredients:

***Crust***
1 cup butter or margarine
2 cups flour
1 cup sugar
***Filling***
2 packages (8 oz. size) cream cheese
1/4 cup sugar
1/4 cup milk
1 can (20 oz. size) crushed pineapple, well drained
2 teaspoons vanilla
***Topping***
2 cups coconut
2 tablespoons melted butter

Directions:
For Crust: Mix together and put into a 9 x 13 pan. Bake at 350 degrees friend for 15 minutes. Cool completely.

For Filling: Beat cream cheese with sugar and milk. Add vanilla, mix well. Fold in pineapple by hand. Spread mixture over cooled crust.

For Topping: Mix coconut and butter. Sprinkle evenly over cream cheese layer.

Bake at 350 degrees friend for 20 minutes. Cool completely and refrigerate before cutting and serving.

 

[moreluck]

Coconut And Lime Muffins

Ingredients:

4 cups flour
2 cups milk
2 large eggs
1 cup sugar
2 tablespoons baking powder
1/2 cup vegetable oil
1 1/4 cup coconut milk
1/4 cup tablespoon lime juice

Directions:
Beat all wet ingredients together. Beat all dry ingredients together, then slowly add dry to wet slowly do not over mix.

Pour into muffin cups. Bake at 425 degrees friend for 15 to 20 minutes or until they test done.

 

[moreluck]

Mayonnaise Fudge Cake (CDKitchen)

Ingredients:

2 cups flour
1 1/3 cup sugar
4 tablespoons cocoa (dark, unsweetened kind)
1 1/4 teaspoon soda
2/3 cup mayonnaise
1 cup cold water
1 teaspoon vanilla
1/2 teaspoon salt

***CHOCOLATE ICING***
1/2 cup butter
2/3 cup cocoa (dark)
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions:
Sift together flour, sugar, cocoa and soda. Add mayonnaise, water, vanilla and salt. Beat well and bake in 350 degrees friend oven until done.

For Chocolate Icing: Melt butter, stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed then add vanilla.

 

[moreluck]

British Blackberry Cake With Icing
CDKitchen

Ingredients:

***Blackberry Cake***
3 cups Flour
2 cups Sugar
1/2 cup Butter
1 cup Mashed blackberries
1 cup Blackberry juice
2 Eggs
1 teaspoon Baking soda
1 teaspoon Baking powder
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
2 tablespoons Cocoa

***Icing***
1 cup Powdered sugar
2 tablespoons Cocoa
2 tablespoons Butter
Hot coffee

Directions:
For Cake: Mix butter, sugar and eggs. Add dry ingredients alternately with berries and juice.

Pour in a 13 x 9 x 2 inch pan and bake at 325 degrees friend for 45 minutes.

For Icing: Combine icing ingredients, add enough hot coffee to make a paste for desired consistency. Spread on the cake.

 

[moreluck]

Go to this site for hundreds of recipes for baking during the holidays........candy, breads, cookies, cakes and pies.....

http://www.northpole.com/Kitchen/Cookbook/ Save it to your favorites.

 

[moreluck]

Cinnamon Bun Bars

By Jupiter1300 on September 23, 2010


Ingredients

• Bottom Layer
  
  • 1 (18 1/4 ounce) packages betty Crocker supermoist butter recipe yellow cake mix
  • 1/2 cup butter, softened
  • 2 tablespoons milk
  • 2 eggs
  Topping
  
  • 3/4 cup packed brown sugar
  • 1/3 cup caramel topping
  • 1/3 cup butter, melted
  • 3/4 cup pecans, chopped
  • 3 teaspoons ground cinnamon

Directions

1. Heat oven to 350 degrees friend. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, softened butter, milk, and eggs with electric mixer on medium speed about 1 minute or until blended. Spread evenly in pan. In medium bowl, mix brown sugar, caramel topping, melted butter, pecans, and cinnamon. Drop by spoonfuls on top of batter and spread evenly.
2. Bake 25-28 minutes or until topping is deep golden brown and slightly puffed throughout. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store covered. (Tip: To easily cut these bars, spray the knife with cooking spray so it doesn't stick.).

 

[moreluck]

Paula Deen's Peanut Butter Toffee Bars

Serves: 20
About This Recipe

"This is another great recipe from Paula Deen's magazine,Holiday Baking 2010.

Ingredients

• • 2 cups rolled oats
  • 2 cups flour
  1 cup brown sugar
• 1/2 cup chopped roasted peanuts
• 3/4 teaspoon baking soda
• 1 1/4 cups butter, softened
• 1 (8 ounce) packages cream cheese, softened
• 3/4 cup peanut butter
• 1/3 cup sugar
• 1 egg
  • 1 cup toffee pieces

Directions

1. Preheat oven to 350. Line a 13x9 pan with foil. Spray with cooking spray. In large bowl,combine oats,flour,brown sugar,peanuts and baking soda. Using a pastry blender,cut in butter until mixture is crumbly. Press half of the oat mixture firmly into bottom of prepared pan. Bake for 20 minutes. In a medium bowl,beat cream cheese,peanut butter,sugar and egg at medium speed with a mixer until combined. Spoon mixture over prepared crust,spreading to edges.
2. Sprinkle evenly with toffee bits.

 

[moreluck]

Noodle Kugel

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
Ingredients

• 1 pound wide egg noodles
• 5 extra-large eggs
• 4 cups half-and-half
• 1/4 cup light brown sugar, packed
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 1/2 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup ricotta cheese
• 1 cup golden raisins

Directions

Preheat the oven to 350 degrees friend. Butter a 10 by 13 by 2 1/4-inch baking dish.
Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

 

[moreluck]

Chocolate Banana Layer Cake With Peanut Butter Frosting
CDKitchen

Ingredients:

***Chocolate Layer***
1/2 cup butter or margarine, softened
1 1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sour cream
3 ounces unsweetened chocolate, melted
1/4 cup milk
1 teaspoon vanilla extract
2 cups flour

***Banana Layer***
1/4 cup butter or margarine, softened
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 ripe bananas, mashed
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup flour

***Frosting***
1 cup butter or margarine, softened
1 cup creamy peanut butter
1 pound confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Directions:
For Chocolate Layer: Heat oven to 350 degrees friend. Grease two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper, grease paper.

Beat butter, sugar, baking soda and salt until blended. Add eggs one at a time. Beat in sour cream, chocolate, milk and vanilla. Add flour and beat just until blended.

Pour into pans and smooth tops. Bake 25 to 30 minutes. Cool cakes 10 minutes, run a knife around edge of pans and invert onto wire racks to cool completely.

For Banana Layer: Beat butter, sugar, baking powder, baking soda, and salt until blended. Add egg and beat 1 minute. Beat in bananas, sour cream and vanilla. Add flour and beat just until blended.

Prepare 1 cake pan as for chocolate layer, pour batter in and bake 25 to 30 minutes again at 350 degrees friend. Cool same as chocolate layer.

For Frosting: Beat butter until fluffy. Beating until blended after each addition, beat in peanut butter, 1/2 the confectioners' sugar, the milk, vanilla, then the remaining sugar. Cover with plastic until ready to use.

To Assemble: Place 1 chocolate layer on a serving plate, spread 1/2 cup frosting on that layer. Top with banana layer, spread with another 1/2 cup frosting. Add remaining chocolate layer, bottom side up.

Spread remaining frosting over top and sides of cake. Garnish with peanuts, melted chocolate.

 

[moreluck]

Pear Pecan Muffins
CDKitchen

Ingredients:
1 1/2 cup flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup low-fat milk
1 egg, slightly beaten
3 tablespoons vegetable oil
1 Anjou pear, finely chopped
1/3 cup chopped pecans
***Cinnamon Sugar (Optional)***
2 tablespoons sugar, MIXED WITH
1/2 teaspoon ground cinnamon

Directions:
Combine flour, brown sugar, baking powder and salt; mix well.

Combine milk, egg and oil. Add to flour mixture with pear and pecans. Mix just until moistened.

Spoon into greased muffin cups. Sprinkle tops with Cinnamon Sugar, if desired. Bake at 400 degrees friend for 20 to 25 minutes or until wooden pick inserted near center comes out clean.

From: Oregon-Washington-California Pear Bureau

 

[moreluck]

Low-Fat Peach Poundcake

CDKitchen


Ingredients:

vegetable cooking spray
1/3 cup vegetable oil
1/2 cup plain lowfat yogurt
1 1/2 cup sugar, divided
3 eggs
2 egg whites
1 teaspoon vanilla
3 cups flour, divided
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups chopped, fresh peaches

Directions:
Spray a 10-inch tube pan with cooking spray. Sprinkle with 1 teaspoon sugar.

Combine oil and yogurt, gradually add remaining sugar, beating well. Add whole eggs and whites, one at a time, beating well after each addition. Add vanilla and mix well.

Combine 2 3/4 cups flour, baking powder and salt. Gradually add to yogurt mixture; beat until well-blended.

Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan.

Bake at 350 degrees friend for 1 hour 10 minutes. Remove from pan and cool completely.

 

[moreluck]

Mom's Chocolate Zucchini Sheetcake

By laurenpie on October 07, 2010



Ingredients

• CAKE
  
  • 2 cups zucchini, peeled and grated
  • 1/2 cup butter
  • 1/2 cup oil
  • 1 3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 1/2 cups flour
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  TOPPING
  
  • 1/4 cup chocolate chips
  • 1/4 cup chopped walnuts

Directions

1. Preheat oven to 325 degrees. Grease and flour a 9" X 13" baking pan, either metal or glass okay. Peel and grate the zucchini. Set aside. Combine chocolate chips and chopped walnuts in a small bowl. Set aside.
2. Cream butter, oil and sugar. Beat in eggs and vanilla. Stir in buttermilk.

Page 2 of 2Mom's Chocolate Zucchini Sheetcake (cont.)

1. Sift together flour, cocoa, salt, baking soda, cinnamon and cloves. Add dry ingredients to creamed mixture and mix well, then stir in zucchini. Pour into prepared pan, sprinkle with topping.
2. Bake at 325 degrees for 35 minutes, or until knife inserted into center comes out clean.

 

[moreluck]

Five Minute Candy Bar Pie
CDKitchen

Ingredients:
1 1/4 cup cold milk
2 packages (3.9 ounce size) chocolate or vanilla instant pudding & pie filling mix
1 container (8 ounce size) nondairy whipped topping, thawed, divided
4 bars (1.5 ounce size) chocolate candy, cut into 1/4-inch pieces, divided
1 ready-to-use chocolate flavor crumb crust (9 inch)

Directions:
Beat milk, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute (mixture will be thick).

Reserve 1/4 cup of the candy bar pieces; stir remaining pieces into pudding mixture. Spoon into crust. Spread remaining whipped topping over pudding mixture; sprinkle with remaining candy pieces.

Serve immediately or refrigerate until ready to serve.

 

[moreluck]

Boston Cream Pie

What You Need


1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding


1 cup plus 2 Tbsp. cold milk, divided


1-1/2 cups thawed COOL WHIP Whipped Topping


1 round yellow cake layer (8 or 9 inch)


1 square BAKER'S Unsweetened Chocolate


1 Tbsp. butter


3/4 cup powdered sugar



Make It

1
BEAT pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.

2
STACK cake layers on serving plate, spreading pudding mixture between layers.

3
MICROWAVE chocolate and butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

 

[moreluck]

Mashed Potato Spice Cake

By AZPARZYCH on October 20, 2010


About This Recipe

"From Wisconsin Potato Sensations cookbook."

Ingredients

• • 2 cups sugar
  • 1 cup butter, softened
  • 4 eggs, separated
  • 1 cup mashed potatoes, room temperature
  • 1 cup walnuts, chopped
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 2 1/2 cups all-purpose flour
  • 1/2 cup milk
• 2 teaspoons baking powder
  • confectioner's sugar, garnish

Directions

1. Preheat oven to 350 degrees friend. Grease and flour a 9x13 inch pan; set aside. Cream sugar, and butter in a large bowl with electric mixer until fluffy. Add egg yolks, potatoes, walnuts, cinnamon, cloves and nutmeg; beat until smooth. Stir in flour, milk and baking powder. Beat egg whites in a small bowl with mixer until stiff. Fold egg whites into batter. Pour into prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean.
2. Dust with confectioner's sugar.

 

[moreluck]

Skinny Pumpkin Muffins


2 cups flour
2 tsp baking powder
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1 stick unsalted butter, softened
1/2 cup brown sugar
2 large eggs
3/4 cup pumpkin puree
1/4 cup milk
sunflower seeds. optional

1. Whisk the flour, baking powder, spices and salt. Set aside.
Line a regular muffin pan with paper liners. Preheat oven
to 400 degrees.

2. Beat the butter 'til creamy, then beat in the sugar. Add
the eggs one at a time, beating well after each addition.
Gently fold in the pumpkin puree and the milk. Add the
flour mixture and blend into batter.

3. Divide the batter among the 12 muffin cups and sprinkle with
sunflower seeds. Bake until muffins are puffed and a tooth
pick inserted in the center comes out clean....about 25 minutes.
Serve warm or at room temp.

 

[moreluck]

Diet Pineapple Delight



Ingredients

• • 1 1/2 cups graham cracker crumbs
  • 8 teaspoons diet margarine, melted
  • 1 (19 ounce) cans crushed pineapple with juice
  2 (113 g) packages vanilla pudding, sugar free ( dry)
• 2 teaspoons lemon juice
• 2 (85 g) envelopes Dream Whip, mixed
• • 1/2 cup coconut, toasted

Directions

1. Mix graham wafer crumbs and margarine together; put in bottom of pan as a crust. Mix pineapple, dry pudding and lemon juice together.
2. Put 1/2 of Lucky Whip with pineapple mixture; spread over crust. Spread the rest of the Lucky Whip on top, then put toasted coconut on top. Chill.