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Entries in Baked Goods (90)


Chocolate Croissants

I found these from Joy the Baker (via Nigella Lawson). I love them! The first time I had a chocolate croissant was last year when I was in Paris. Although these aren't authentic, it definitely brought me back for a brief second!

I did not put salt on them like Joy suggested, although I bet that would taste good! I did however put some sugar on top of each before I baked them, but I probably should have put more on. I used Lindt 70% Cocoa Dark Chocolate chopped up. I also bought an Orange Creme filled Milk Chocolate bar which I bet would have also tasted really good. I will definitely try to make this recipe again and change up the filling. What a great versatile and fast recipe!! Thanks Joy!!

1 package Puff Pastry, thawed
1/4 cup Dark Chocolate, cut into pieces (I used about half of a large bar of Lindt)
1 Egg, beaten
Sugar/Salt, sprinkled on top

Using a lightly floured rolling pin, roll out a sheet of puff pastry about an inch on each side. Then, cut the sheet into 4 vertical strips, then cut each of those in half horizontally, creating 8 rectangles. Cut each of those rectangles in half diagonally, creating 16 triangles. Place some of the chocolate on the wide part of each of the triangles. Carefully roll the triangles from the widest part to the point. Pinch the corners so the chocolate does not ooze out and curve the pastry slightly towards the center forming a crescent shape.

Place the croissants onto a baking sheet (Joy says to line it and not grease it, but I didn't have parchment paper so I just sprayed it with non-stick spray). Brush each croissant with a bit of beaten egg and then sprinkle salt or sugar on the top of each. Place the pan into a 425 degree preheated oven and then immediately turn down the temperature to 400 degrees. Bake for about 12-15 minutes until the croissants are golden and puffed.


Banana Bread

First of all, I just have to say...YUM! I had 3 bananas that were turning spotty last week, so I threw them in the freezer so that I could bake with them this week. While searching for a new recipe to try with these bananas, I came across this one from Brown Eyed Baker. When I showed Joel the recipe, well really just the pictures, he said that this was the one he wanted me to make. So, that I did! I did make 2 changes/additions. Once the batter was in the pan, I put some chocolate chips in half of the bread since I love the combination of chocolate and bananas and Joel doesn't. I also didn't have any rum in the house, so for the rum glaze, I used Triple Sec instead.

2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 cup Sugar
1/2 cup Vegetable Oil
2 Eggs
3 Medium Bananas, mashed
1 teaspoon Vanilla Extract
3 tablespoons Milk
(*Handful of Chocolate Chips--I added this to half the bread)

Streusel Topping:
1 1/2 cups Chopped Walnuts (I had walnut halves that I rolled with my rolling pin)
1/3 cup Flour
1/4 cup Dark Brown Sugar
1/2 teaspoon Ground Cinnamon
4 tablespoons Butter

"Rum" Glaze:
4 tablespoons Butter
2 tablespoons Water
1/2 cup Light Brown Sugar
1/4 cup Rum (*I used Triple Sec)

Combine ingredients for streusel topping, using fingers to create a crumbly texture. Set aside.

Whisk together the flour, baking soda, and baking powder in a small bowl and set aside.

On medium speed (I used a stand mixer, but a hand mixer would work too), beat the sugar and oil. Add the eggs one at a time until each are combined. Add the mashed bananas and vanilla extract. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat until the flour is incorporated and finish mixing with a rubber spatula.

Spread the batter in a greased 9x5 loaf pan. This is when I put the chocolate chips in half of the loaf. Sprinkle the streusel topping evenly over the batter and bake at 350 degrees for about an hour, or until a knife inserted in the center comes out almost clean.

To make the glaze, combine butter, water, and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the alcohol.

Cool the bread on a wire rack for about 5 minutes, then poke holes all over the top of the loaf being careful not to poke all the way through to the bottom of the bread. (I used a 2 pronged carving fork.) Spoon about 1/4 cup of the glaze all over the loaf. Let the bread sit for about 5 minutes to soak up the glaze, then spoon the remaining glaze over it.


Key Lime Meltaways

I made these cookies last night for a dinner with friends of ours. They came from Erin's Food Files, originally from Martha Stewart Cookies. They are absolutely delicious! We ate the leftover cookies tonight when my parents came for dinner. Even my dad said he liked them, and he doesn't really have a sweet tooth!

12 tablespoons Unsalted Butter, room temperature
1 cup Confectioners Sugar
Zest of 2 limes, grated
2 tablespoons Fresh Squeezed Lime Juice
1 tablespoon Pure Vanilla Extract
1 3/4 cups + 2 tablespoons All-Purpose Flour (oops, I just realized I forgot the 2 tbsp!)
2 tablespoons Corn Starch
1/4 teaspoon Salt

In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and 1/3 cup of confectioners sugar until fluffy. Add the lime zest, juice, and vanilla; beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add this to the butter mixture and beat on low speed until combined.

Between two 8X12 inch pieces of parchment paper (I just used wax paper), roll dough into two 1 1/4 inch diameter logs. Chill at least 1 hour.

Preheat the oven to 350 degrees. Line two baking sheets with parchment (I did not do this, instead I sprayed non-stick spray on two baking sheets). Remove parchment from logs and slice into 1/8 inch thick rounds. Place rounds on baking sheets, about 1 inch apart. Each of my logs made about 18 cookies.

Bake for about 15 minutes, until the cookies are just barely golden brown. Transfer the cookies to a wire rack to cool, about 8-10 minutes. While still slightly warm, place the cookies into a ziplock bag with the remaining 2/3 cup confectioners sugar and toss to coat. Store the baked cookies in an airtight container for up to 2 weeks. If both logs of dough are not cooked, the remaining log can be frozen.


Banana Chocolate Crumb Muffins

Did you see those bananas peeking into the picture of the Tomato & Spinach Pasta Toss from Monday? I needed to use them up so I made a version of these muffins from Delish this morning. They were definitely tasty! Her picture looks so much more yummy than mine, so go check them out!

I had to modify the recipe a tiny bit because I only had 2 bananas, and also Joel doesn't like chocolate chips very much. So instead I used half the amount of chocolate chips and sprinkled them on top of half of the muffins only. Also, somehow my crumb topping didn't have the consistency of coarse cornmeal like hers did, so I don't know what I did wrong, but it still tasted good! Below is what I actually did. Check the link above to see the original recipe.

2 Bananas, mashed
1/4 cup Butter, melted
1 1/2 cup All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/3 cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1 cup Walnuts, chopped (*I added this)

Crumb Topping:
3 tablespoons Brown Sugar
1 tablespoon All-Purpose Flour
1 tablespoon Butter
1/4 cup Chocolate Chips

Grease a muffin tin. In a large mixing bowl, using a wooden spoon, mix melted butter with the mashed bananas. Mix in the granulated sugar, egg, and vanilla. Add baking soda, baking powder, and salt into the mixture. Add the flour and mix until incorporated. Stir in the chopped walnuts. Spoon the batter into the muffin tin-I used an ice cream scoop to make each of the 12 muffins the same size.

For the crumb topping:
In a small bowl, mix together the brown sugar and flour. Cut in the 1 tablespoon of butter until the mixture resembles coarse cornmeal. (This is where my crumb topping went wrong-mine was more clumpy). Sprinkle the topping over the muffins. Sprinkle some chocolate chips on top of each of the muffins too.

Bake in a preheated 350 degree oven for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.


Blueberry-Cranberry Muffins

Welcome to my blog-this is my first post!

I recently had my first of 2 Bridal Showers. Each guest was asked to bring a recipe to share for Joel and I to try. This recipe is from my friend Sarah's mother and I slightly adapted it.

2 cups Flour
3 teaspoons Baking Powder
1/2 cup Sugar
1 teaspoon Salt
1 Egg
1/4 cup Vegetable Oil
1 cup Milk
1 cup Blueberries
1 cup Dried Cranberries (I added this to the recipe)

In a large bowl, mix together all ingredients, except for the fruit, until well incorporated. The batter will be slightly lumpy. Fold in the blueberries and dried cranberries. Pour batter into greased muffin tins. Sprinkle a little bit of sugar and cinnamon on the top of each muffin before baking. Bake in a preheated 400 degree oven for 20 minutes. This recipe makes 12 muffins.

These muffins are delicious! I would imagine you can change the combination of fruit and they would still taste just as yummy. I made a batch and enjoyed them so much myself that I made another batch to give to my parents!

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