|Place on baking sheet to prevent dripping in the oven. Bake at 350 degrees F for 55 minutes or until a toothpick inserted in the center comes out clean.|
|This is an easy recipe that is moist and delicious. The cranberries are full of flavor and the clementines add the perfect zest in addition to the almonds crunchiness, great combination.|
- 2 cups flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup clementine juice ( about four clementines)
- 2 tablespoons vegetable oil
- 1 tablespoon grated clementine peel
- 1 egg well beaten
- 1 ½ cups cranberries
- ½ cup sliced dry toasted unsalted almonds
- Ingredients for glaze:
- ¼ cup confectioners sugar
- 3-4 teaspoons clementine juice
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9 x 5 inch loaf pan.
- Mix together flour, sugar, baking powder, salt and baking soda.
- Stir in juice, oil, clementine peel and beaten egg.
- Mix until blended.
- Spread batter evenly in prepared loaf pan.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool on rack for 15 minutes.
- Remove from pan and let cool completely.
- Drizzle glaze over bread.
- Makes one loaf.
- Method for Glaze:
- Add juice 1 teaspoon at a time to sugar until a glaze consistency appears.
|The cookie dough spreads out a bit. Bake for 9 minutes. Let cool for 5 min then transfer to a cooling rack.|
|Show us your back Miss Cookie- gorgeous! These cookies are excellent, even if you are a fan of dark chocolate like me! Kids love them right out of the oven for that ooey- gooey chocolate yumminess.|
- 2 1/4 cups Flour
- 1/3 cups Hershey’s Baking Cocoa
- 1/3 cup Decaffeinated Espresso ground ( I used Jone’s Coffee Roasters)
- 1 teaspoon baking soda
- 1 cup salted butter ( 2 sticks room temperature)
- 3/4 cups sugar
- 2/3 cups brown sugar ( packed)
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup White Morsels Chocolate chips
- 1/3 cup Bittersweet chocolate chips
- 2 ounces 60% Bittersweet Chocolate Baking Bar ( chopped)
- 1/4 cup pecans ( chopped)
- Preheat oven to 350 degrees.
- In a small bowl mix flour, cocoa, espresso and baking soda. Set aside. In a large bowl or kitchen aid bowl, cream together butter, both sugars, and vanilla. Add one egg at a time until fully blended. On low speed add flour mixture. Add chocolates and nuts.
- Using a teaspoon place a heaping spoonful on an ungreased baking sheet or one covered with a Silpat. Bake for 9 minutes. Let cool for 5 minutes, then transfer to a cooling rack.Makes 4 dozen.
This post has been linked up to these wonderful blogs:
|It feels like it has been raining for days and when it rains, I bake. It feels like the right thing to do. The creative juices start flowing and the sweets appear. I have been watching the clouds noticing what the shapes look like, a dragon, a cat, a ship, a pie….|
|Use fresh or frozen blueberries for your pie. If you are using frozen, it is not necessary to defrost them completely.|
|Basic Pastry dough for a 9 inch two – crust pie. Four ingredients, flour, salt, shortening and water.|
|Cloudy Day pie deserves clouds on top. Beat an egg and brush the top, and bottom of the clouds so that they stay on the pie, brush the egg on to the whole pie.|
|Bake until pie is bubbling and crust is golden brown, about 60-70 minutes. Cover with foil if pie starts to get too brown.|
|This recipe was featured at Joy of Desserts! www.joyofdesserts.blogspot.com|
2 cups fresh or frozen blueberries
3 Tablespoons flour
1 cup sugar
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter
I’m sharing this post at these fabulous blogs!:
|Use a good quality chocolate such as Ghiradelli, it has a high oil content which makes it delicious.|
- 3 eggs ( seperated )
- 1 TBSP granulated sugar
- 1 cup cold heavy whipping cream, divided
- 6 oz Bittersweet chocolate
- 1 TBSP strong coffee
- In a bowl, whip heavy cream until peaks form, Set aside.
- Chop up chocolate.
- Add butter and chocolate to a bowl, place over a double boiler.
- Add coffee. Remove from stove to cool.
- Stir until blended.
- In a separate bowl whip egg whites until foamy, add sugar. Beat until peak forms.
- To cooled down chocolate mixture, add egg yolks, blend.
- Add ⅓ whipped cream to chocolate mixture, fold.
- Fold in half of egg whites to chocolate mixture, fold in rest of whipped cream, fold in rest of egg whites, gently fold. Pipe Mousse into a pretty glass, refrigerate until ready to serve.
|Easy Cinnamon Pumpkin Cake Muffins|
|Mix Pumpkin, oil, eggs, sugar and pumpkin pie spice together with a whisk.|
|Mix flour, baking powder, baking soda, and salt. Then add to wet mixture.|
|Mix dry mixture and wet mixture until just combined.|
|Use your favorite ice cream scooper and place two scoops into muffin tins.|
|Sprinkle cinnamon sugar on top of muffins before you place in oven to bake.|
|Bake for 25 minutes, insert a knife or toothpick to test if it is done, it should come out clean.|
|MMMMMM- warm- cinnamony- pumpkin perfection.|
|If you love pumpkin and cinnamon- you will love these- super moist and fluffy.|
|Pretty morning breakfast pumpkin muffins.|
|Ray’s Chinese dragon peeking his head out of the foliage protecting our home. I think of my father in law every time I pass the dragon.|
|Pee Gee Hydrangeas. During the fall months, they start turning a beautiful shade of cream and rose.|
Easy Cinnamon Pumpkin Cake Muffins
Ingredients for Muffins
- 15 ounces solid packed pumpkin
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon pumpkin spice
- 1 1/4 cups sugar
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar topping
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 F. Place liners in muffin tins.
- Blend with a whisk in a large bowl- pumpkin, oil, eggs,sugar and pumpkin spice. In a separate bowl mix flour, baking powder, baking soda and salt. Mix dry ingredients to pumpkin ingredients until just combined.
- In a small bowl, mix cinnamon and sugar.
- Use an ice cream scooper and place two scoops of batter in muffin tins. Sprinkle with cinnamon sugar mixture. Bake until puffy and golden brown and when inserting a knife or toothpick comes out clean, about 25 minutes.
- Cool in pan on rack for five minutes, transfer muffins from pan to rack and cool to warm or room temperature.
Adapted from Gourmet Magazine and Smitten Kitchen.
Recipe blog hop on: Strut Your Stuff Saturday at Six Sister’s Stuff and Something Swanky, Sweet as Sugar Cookies, Muffin Monday, Joy of Desserts, Shine Your Light.
|This is a very special cake for one of the most special people in my life. Just a little pressure that I put on myself.
But anyway, when I asked my very special person what she would like for a cake for her 14th birthday, she replied, ” Um mm, chocolate cake, No…….chocolate cupcakes, No… can I have a Strawberry Shortcake?” I responded, “Okay, so would you like a Strawberry Shortcake Cake?” She exclaimed with much glee, “Yes please!!” Well that settles that.
I have made strawberry shortcake ump-teen times ( it just so happens to be my husband’s favorite dessert- go figure?), but a Strawberry Shortcake Cake…..not a one.
I checked out what the Internet would have to say about that and up popped The Pioneer Woman’s recipe—-Strawberry Shortcake Cake! I am really excited now because I keep up with the famous food blogger and I have made a couple recipes of The PW’s and they have been really delicious.
The PW gets her shortcake recipe from The Barefoot Contessa, Ina Garten, another one of my favorite chefs…I am starting to get goosebumps, I know, it really is the little things.
|This is a delicious fun cake to eat, since there is a pound of strawberries in one cake, it really is a healthy cake!|
|This is one of my favorite cakes now. I knew it would be great, but I didn’t know it would be this great!|
- 1-1/2 cups Flour
- 3 Tablespoons Corn Starch
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- 9 Tablespoons Unsalted Butter, softened
- 1-1/2 cup Sugar
- 3 Large Eggs
- ½ cup Sour Cream, Room Temperature
- 1 teaspoon Vanilla
- 8 ounces Cream Cheese, Room Temperature
- 2 sticks Unsalted Butter
- 24 ounces Powdered Sugar, Sifted
- 1 teaspoon Vanilla
- 1 pound Strawberries
- Preheat oven to 350 degrees.
- Grease and flour two- 8" pans.
- Sift together flour, salt , baking soda, and corn starch.
- Cream 9 tablespoons butter with sugar until fluffy.
- Add eggs one at a time, mixing well each time.
- Add sour cream and vanilla and mix until combined.
- Add sifted dry ingredients and mix on low speed until just barely combined.
- Pour into cake pans.
- Bake at 350 for 20-30 minutes or until no longer jiggly.
- Remove cake from pan immediately and place on cooling rack, allow cake to cool completely. Cake will be golden brown on the outside.
- Stem strawberries and slice in half from top to bottom.
- Place in a bowl and sprinkle with 3 tablespoons sugar.
- Stir together and let sit for 30 minutes.
- After 30 minutes, mash the strawberries wit a fork into two batches.
- Sprinkle each half with 1 tablespoon sugar and allow to sit another 30 minutes.
- Make icing: combine cream cheese, 2 sticks softened butter, sifted powdered sugar, vanilla and a dash of salt.
- Mix until light and fluffy.
- Spread strawberries evenly over each cake.
- Then place cake topped with strawberries in the freezer for 5-10 minutes, just to make icing easier.
- Remove from freezer.
- Use a little less than ⅓ of the icing to spread over the top of the strawberries of the bottom layer.
- Place the second layer on top.
- Add half of the remaining icing to the top spreading evenly, then spread the remaining icing around the sides.
- IMPORTANT:Cake is best when served slightly cool.
- The butter content in the icing will cause it to soften at room temperature.
- For best results store in fridge.
- Recipe Adapted from The Pioneer Woman and The Barefoot Contessa
This recipe may be linked with:
Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy’s Recipe Box). Wednesday: Cast Party Wednesday, Made It On Monday (Lark’s Country Heart), This Chick Cooks. Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy). Friday: Sweet Tooth Friday (Alli-n-son), I’m Lovin’ it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters)
|In a saucepan, add sugar, milk, butter and vanilla.|
|Bring to a rolling boil and let boil for 1 minute.|
|In a separate bowl, combine Oats and Cocoa Powder.|
|Add coconut and peanut Butter, stir it up Lil’ Darlin, stir it up.|
|Stir it up, I think I need to link the song here….|
|My favorite – Raspberries – freshly picked from the Farmer’s Market. This is how dreams start, recipes are going through my head. Or, should I just eat them now?|
|Here she is Miss Ruby Raspberry! You go girl, work the camera, that’s right, you know you got it going on!|
|It’s a very serious job, serving pie… especially when the crowds started lining up by the hundreds . Kids, parents, grandparents, grand kids were methodically choosing their slices and excited about their sugared state of euphoria.|
|The ballots were tallied, my pie won “ Most Beautiful Pie” ! Miss Ruby Raspberry- you are the most beautiful- you too Miss Pamela Peach!|