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Entries in Baked Goods (85)

Monday
Sep222014

Applesauce Oatmeal Bars

Applesauce oatmeal bars

It’s Secret Recipe Club Reveal Day! This month, I was assigned to Christie’s blog, A Kitchen Hoor’s Adventures. Throughout the month, I’ve enjoyed looking through all 7 years of Christie’s archives! There were several recipes that I wanted to try, such as Coq au Vin, Blistered Tomato Salad with Scallops, Panna Cotta, and a slew of Macaron cookies. I will most definitely be revisiting those recipes soon, but ultimately baked oatmeal won this month. Now that fall is here, I need to switch up my cold overnight oats breakfast routine and this baked oatmeal recipe is the perfect way to do just that. Reheating a square of these bars each morning makes for a quick, easy, and filling breakfast that keeps me full until lunch. The flavors of fall are an added bonus, too. Thanks for the great recipe Christie!

3 cups Applesauce, drained
2 cups Old-Fashioned Oats
1 1/2 cups Flour
1/2 cup Whole Wheat Flour
3/4 cup Butter
1 cup Brown Sugar
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Allspice
1/4 teaspoon Ground Cloves
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Walnuts, chopped (I used pecans because that is what I had)

Line a strainer with paper towels or cheesecloth. Pour the applesauce into the strainer and drain for 20 minutes (Don’t skip this step like I almost did. It’s amazing how much liquid drains out of the applesauce). In a large bowl, combine the oats, both flours, butter, brown sugar, vanilla, cinnamon, ginger, allspice, cloves, baking soda, and salt. Using a pastry blender (or your fingers), combine until the mixture resembles coarse meal. Press 2/3 of the mixture into a 9x13 baking dish that has been coated with cooking spray. Sprinkle the nuts over the oats and spread the applesauce over the top. Top with the remaining oat mixture. Bake at 375 degrees for 30-35 minutes, or until the top is golden brown. 

SOURCE: A Kitchen Hoor’s Adventures

Tuesday
Jul152014

No-Knead Cinnamon Buns

Cinnamon buns

When I was a kid, Pillsbury cinnamon rolls in the tube were a special breakfast treat. Never did I have a real homemade cinnamon roll. Even in my adult life, the extent of my cinnamon roll making has been whacking a tube against a counter and popping pre-rolled dough into the oven. Not anymore. The other night, in between watching a movie (Kill Bill…Joel's pick), I whipped together a sticky dough (seriously, some of the stickiest dough I’ve ever made) and let it rest on the counter. Before going to bed, I rolled the dough, cut it into rounds, and popped it in the fridge to rest until morning. The next day, when I woke up, I pulled the rolls out of the fridge to come to room temperature as the oven pre-heated. A half hour later, I was devouring one of the most delicious cinnamon rolls I’ve ever had. While the tube kind were delicious when I was a kid, now that I’ve had the real deal, I’ll never go back!

For the Buns
1 cup + 2 tablespoons + 1 teaspoon Milk
1 teaspoon Yeast
2 1/4 cups Bread Flour
1/2 teaspoon Salt
1/4 cup Sugar
2 tablespoons + 2 teaspoons Butter
1 Egg, at room temperature and lightly beaten

Melt the butter in a microwave-safe dish and allow to cool. In a large bowl, mix the milk and yeast, then set aside. In another large bowl, stir together the flour, salt, and sugar. Add the cooled butter to the milk mixture and whisk, then add the beaten egg to the milk mixture, making sure that everything has been mixed thoroughly. Add the milk mixture to the flour mixture and stir until fully incorporated as a fairly wet dough. Cover and proof for 2 hours. 

For the Filling
1/2 cup Brown Sugar, packed
2 tablespoons Ground Cinnamon
1 tablespoon Flour
1/4 cup Butter, at room temperature

In a small bowl, mix together the brown sugar, cinnamon, and flour. Line an 8-inch square pan with parchment paper. Generously flour your work surface (or even a sheet of parchment paper) and scrape the dough onto the surface. Dust the dough and rolling pin with flour and roll it out into a rectangle of about 14”x20”. Spread the butter evenly over the dough and sprinkle the cinnamon mixture evenly over the dough. Roll, starting at the short edge. Cut into 9 equal rounds and place them into the prepared pan. Cover and proof for 1 hour. At this point, you can put the buns in the fridge. Preheat the oven to 350 degrees, allowing the buns to come to room temperature if they had been refrigerated. Bake for 30-35 minutes, or until golden brown. 

For the Frosting
4 ounces Whipped Cream Cheese
2 tablespoons Butter, at room temperature
1/4 cup Sugar 

In a small bowl, cream together the butter and sugar until light and fluffy. Fold in the cream cheese until smooth. When the cinnamon buns come out of the oven, frost them right away while they are still hot. Cool slightly, then enjoy. Refrigerate remaining buns, reheating them in the microwave for about 20 seconds to reheat. 

SOURCE: i am a food blog

Thursday
Jul032014

Almond Biscotti

Almond biscotti

Sometimes, there is nothing better than sitting by the window with a cup of tea, soaking up the summer breeze. Sometimes, the only thing that makes that moment better is a biscotti to dip into that cup of tea. These, my friends, are the perfect biscotti for just that moment. They also pair well with some frozen yogurt, and they may or may not have served as my breakfast for the past few days too…

1 cup Sugar
1/2 cup Butter, melted
2 teaspoons Almond Extract
1 teaspoon Vanilla Extract
3 Eggs
2 3/4 cups Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt

Place all ingredients in a large bowl and stir until thoroughly combined. Cover and chill in the fridge for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Divide the chilled dough into 2 equal halves and shape each half into a loaf that is about 16x2 inches. Place the loaves onto the prepared baking sheet and bake for 30 minutes. Remove from the oven and cool for 15 minutes, then slice each loaf into 3/4-inch pieces. Place the pieces cut-side down back on the prepared baking sheet and bake for an additional 10-15 minutes, or until lightly golden brown. Cool and store in an airtight container. 

SOURCE: One Sweet Appetite

Sunday
Jun082014

S'mores Scones

Smores Scones

Do you like camping? We used to camp when I was a kid, but to be completely honest, the only part I really liked was sitting by the fire and making s’mores! Even now, whenever I have the chance to make s’mores, I get excited. The melty chocolate, crunchy cracker, and creamy marshmallow with the slightly burnt flavor is the perfect summertime treat. My cousin Bridgette is getting married this summer, so my aunt hosted a shower and asked us all to bring a sweet treat to share. I immediately turned to my favorite summertime treat and made mini scones. I even tried to make them cute by using a flower shaped cookie cutter, but the shape got a little lost once they were topped with the marshmallow. They sure were a hit, though! There are only a couple left and if you’ll excuse me, I think it may be snack time for me...

For the Scones
2 cups Whole Wheat Flour
1/4 cup Light Brown Sugar, packed
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
6 tablespoons Butter, cold and cut into cubes
2 Eggs, beaten
1/3 cup + 1 tablespoon Buttermilk
1 teaspoon Vanilla Extract
1 cup Chocolate Chunks

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Add the butter cubes and rub them into the dry ingredients until they are the size of peas or oat flakes. In a small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add the wet ingredients to the flour mixture and stir to incorporate. Add the chocolate chunks and continue to stir until incorporated. Dump the dough onto a floured surface and pat the dough into a 1-inch thick circle. Use a biscuit cutter and place the cut out scones onto a baking sheet lined with parchment paper. Put the baking sheet into the fridge while the oven preheats to 375 degrees. Bake the scones for 12-14 minutes, or until lightly browned. Remove from the oven and cool slightly.

For the Topping
2 Egg Whites
3/4 cup Sugar
1/4 cup Light Corn Syrup
Pinch of Salt
1 teaspoon Vanilla Extract

In a large heat-proof bowl, whisk together the egg whites, sugar, corn syrup, and salt. Fill a sauce pot with 2-inches of water and bring to a simmer. Place the bowl over the simmering water and whisk as it heats. The sugar will dissolve within about 5 minutes. Don’t let the bowl get hot enough to cook the egg. Transfer the sugar mixture to the bowl of a stand mixer and beat with the whisk attachment for about 5 minutes, until stiff peaks form. Beat in the vanilla. Once the mixture is smooth and glossy, generously spread it on the top of the scones. Place the scones under the broiler for a few minutes until the marshmallow topping has become browned. Serve warm or at room temperature, preferably the day that they are made.

SOURCE: Joy the Baker

Shower

Happy Shower, Bridgette!! 

Monday
Mar312014

Greek Yogurt Everything Bagels

Everything bagels

For Secret Recipe Club this month, I was assigned to The Spiffy Cookie, written by Erin. Erin has a PhD in Microbiology, so she is not only a spiffy cookie, but a smart cookie too! When reading her “about” page, I felt an instant connection when I saw that she thinks peanut butter and chocolate is the best combination! Also, for a good chunk of time, she lived right down the 90 from where I’m from, so we’re practically neighbors! Although I only made one recipe from her blog, head over to see all of the other delicious things she makes! 

We’re carb people. A toasted bagel in the morning is great, especially when it is used for a breakfast sandwich. Everything bagels are our favorite, but I prefer to only eat them on the weekends since onion and garlic breath is no bueno! Joel and I have tried making bagels once before, but they ended up as flat as a pancake, so store bought has been the way to go for us. Until now.  Although I found many delicious sounding recipes, as soon as I saw Erin’s recipe for Greek Yogurt Everything Bagels, I knew it was high-time for us to try our hand at homemade bagels again. Everything about these bagels was great. They were easy to make and delicious to eat, especially with an egg and some bacon between them! I’m so glad I finally gave homemade bagels another try. Thanks for the great recipe, Erin!

2 cups Bread Flour
1 1/2 cups Whole Wheat Flour, divided
1 teaspoon Salt
1 cup Warm Water
2 1/4 teaspoons Active Dry Yeast
1 1/2 tablespoons Sugar
1/2 cup Plain Greek Yogurt
12 cups Water
1 tablespoon Baking Soda
3 tablespoons Everything Bagel Mix

In a large bowl, whisk together the bread flour, 1 cup of the whole wheat flour, and salt; set aside. In the bowl of a stand mixer fitted with the dough hook attachment, combine the water, yeast, and sugar. Whisk together and let sit for 3-5 minutes, or until slightly foamy. Add the yogurt to the bowl and mix, then slowly add the flour mixture, alternating between slow and medium speeds as you add the flour. Mix for 5 minutes, or until the dough is no longer sticky. If it is still sticky after 5 minutes, add the remaining whole wheat flour 1-2 tablespoons at a time (I ended up using about 2-3 additional tablespoons). Form the dough into a ball and place it in a large bowl that has been lightly greased. Cover the bowl and allow the dough to rise for 1 hour, or until doubled in size. Remove the risen dough and punch it down. Divide it into 8 equal pieces. Press your finger through the center of the ball to form it into a bagel shape; repeat with remaining dough balls. Place them on a lightly greased pan and allow them to rest until risen but not doubled, about 30 minutes. Preheat the oven to 500 degrees. Bring 12 cups of water to a boil in a large pot, then add the baking soda. Line a baking sheet with parchment paper and sprinkle with cornmeal. In batches, boil the bagels for 1 minute per side. Remove them from the water and place them on the prepared baking sheet. Sprinkle the tops with the Everything Bagel Mix topping. Bake for 5 minutes, then rotate the pan, lower the oven temperature to 450 degrees, and bake for an additional 5 minutes, or until the bagels are a light golden brown. 

*I was out of parchment, so I baked my bagels on a stoneware baking sheet. After the 10 minutes in the oven, the bottoms were soggy from the residual boiling water. I transferred them to a metal baking sheet and baked them again for another 5 minutes. When I try this recipe again, I plan to either use the metal baking sheet right away, or put the bagels on a baking sheet to dry off a bit after boiling, then transfer them to another that has been lined with parchment to bake. 

SOURCE: The Spiffy Cookie