my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
This area does not yet contain any content.

Entries in Baked Goods (90)


Peach Cobbler Scones

Peach cobbler scones

Oh scones, how I love thee! I feel like for a while, I was baking every Sunday, but somehow that has stopped. I'm sure that part of the reason is that it is summer, but I think that is the very same reason that I felt that I had to bake these scones. Peaches are one of my favorite summer fruit. I've eaten them in muffins, on sandwiches, in salads, and of course just as they are, but I haven't ventured into making scones with them until now.  Traditionally, when I think of peach cobbler, I think of dessert. But, with these scones, it is totally acceptable to eat peach cobbler for breakfast! A hot mug of coffee and a fresh peach cobbler scone…how much better can my mornings be?

For the Scones:
3 cups Flour
1/4 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
1 1/2 sticks Butter, cold and cut into cubes (whoops, not exactly healthy!)
1 Egg, beaten
1 teaspoon Vanilla Extract
3/4 cup Buttermilk, plus more for brushing
1-2 Ripe Peaches, sliced thin

For the Cinnamon Sugar:
2 tablespoons Sugar
3/4 teaspoon Ground Cinnamon

To make the dough, combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Whisk briefly to blend. Add the butter to the bowl and cut it into the dry ingredients with a pastry cutter or two knives until the mixture resembles coarse meal and the largest butter pieces are the size of peas. Stir in the egg, vanilla, and buttermilk and gently mix with a fork until a dough forms. Knead briefly, about 10-15 times, until the dough comes together. Be careful not to over handle the dough, as it can result in tough, dense scones. Preheat the oven to 400 degrees and line baking sheets with parchment paper. Turn the dough out onto a well floured work surface. At this point, if the dough is too soft to shape, chill for 15 minutes before proceeding. Roll the dough out into a 10x12-inch rectangle. Brush half of the dough lightly with buttermilk. Lay the peach slices in a single layer over the buttermilk side of the dough. Sprinkle evenly with half of the cinnamon-sugar mixture and carefully fold the other side of the dough over the peaches, as if closing a book, pressing down gently. Slice the dough into 8-10 equal size pieces. At this point, the shaped, unbaked scones may be frozen on a baking sheet and transferred to a freezer-safe container. Brush the top of each scone with buttermilk and sprinkle with additional cinnamon-sugar. Bake until the top of the scones are golden brown and baked through, about 15-18 minutes, rotating the pans halfway through baking. Let cool for 2-3 minutes on the baking sheet before carefully transferring to a wire rack to cool further. Serve warm. If baking frozen scones, add a few minutes to baking time.

SOURCE: Joy the Baker, via Annie's Eats


Puffed Cherry Pancake

Cherry pancake

Happy Birthday Mom! I hope you enjoyed your day at the wineries yesterday. Here is some virtual breakfast for you…enjoy!

Earlier this week, I bought some cherries at the grocery store. They were $2.99 per pound, which I thought was awesome, but of course, my bag was way over 1 pound, so when I printed out my little ticket at the scale, I had a bit of sticker shock. Oh well, I guess with that many cherries, it was time to start getting creative. I knew I wanted to make this pancake recipe that I saw on Prevention RD, and then I figured we would snack on a bunch throughout the week, which would finish up the bag. I told Joel that I bought them as soon as I got home from the store, but he must have forgotten because when I opened the fridge this morning to make breakfast, the whole bag was still in the crisper, completely untouched. I guess that means I get to make more cherry goodness throughout the week! I pulled out the cherry pitter (first time using it on cherries!) and got to work. If you haven't used a cherry pitter before, do yourself a favor and pit the cherries into the sink because the cherry juice sprays all over. My sink looked like a war zone when I was done! The pancake came together with ease and was done cooking in no time. There is something about the flavor of cherries when they have been cooked; I like cherries raw (?) but cooked cherries have such an amazing flavor! That, paired with the crunch of the almonds on top, made for a delicious breakfast!

1 tablespoon + 1 teaspoon Butter, divided
1/2 cup Milk
3 Eggs
1 teaspoon Vanilla Extract
1/2 cup Whole Wheat Flour 
1 tablespoon Sugar
1/8 teaspoon Salt
Pinch of Ground Cinnamon
1 pound Cherries, pitted and halved (if frozen, be sure they are thawed and drained)
1/4 cup Almonds, sliced
Confectioners' Sugar, for garnish (optional)

Preheat the oven to 450 degrees. Place 1 teaspoon of butter in a 10-inch ovenproof skillet (cast iron or nonstick) and transfer to the oven to melt the butter. Melt the remaining 1 tablespoon of butter in a small pan or in the microwave. Transfer to a medium bowl and whisk in the edges, milk, and vanilla. Add the flour, sugar, salt, and cinnamon and whisk to combine. Remove the pan from the oven and tilt to coat the bottom with the melted butter. Add the cherries in a layer. Pour the batter over the cherries and sprinkle with almonds. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, about 15-20 minutes. Let it cool for 5 minutes, then cut it into 4 wedges. Sprinkle the top with confectioners' sugar, if desired. 

*As with all of her recipes, for nutrition information, see Nicole's post


Maple Cinnamon Cupcakes

Maple cinnamon cupcakes

I wrote this post about a month ago, but I misplaced the recipe until just now. Joel found the PDF file on his computer and just sent it to me so I could finally finish this post!  A month ago, Joel was supposed to go to a talk about water pollution, and I was going to stay home to clean up more of the garden. However, he didn't end up going. He sent me a text saying that all he wanted to do that night was pick up a bottle of wine, eat steak (which we were planning on having for dinner anyway), and listen to a new gypsy jazz album in our backyard. That sounded like a great night to me! I decided that a night like that deserved a sweet end cap of the dessert variety…and I knew just the recipe to use. When we got our coop circular in the mail last week, it included a recipe for these muffins. The recipe only made 6, which was the perfect amount for us to enjoy throughout the week. 

For the Cupcakes:
2/3 cup Soy Milk
1/2 teaspoon Apple Cider Vinegar
1/2 cup Maple Syrup
1/3 cup Applesauce
1/3 cup Vegetable Oil
1 teaspoon Vanilla Extract
1 1/4 cups All Purpose Flour
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/2 cup Chocolate Chips
1/4 cup Cocoa Powder, optional (I omitted)

Line a muffin pan with paper cupcake liners. In a large bowl, combine the soy milk and vinegar. Let the mixture stand for 5 minutes, then whisk in the maple syrup, applesauce, oil, and vanilla extract. Sift in the flour, salt, baking soda, baking powder, cinnamon, and cocoa powder (if you prefer chocolate cupcakes), and mix to a smooth batter. Stir in the chocolate chips. Fill the cupcake liners about 2/3 full and bake at 350 degrees for 18-20 inutes, or until a toothpick inserted into the center comes out clean.

For the Frosting:
4 tablespoons Margarine
1 1/2 cups Confectioners' Sugar
1 tablespoon Soy Milk
1 teaspoon Maple Syrup
1/4 teaspoon Ground Cinnamon

Cream together the margarine, cinnamon, and half of the confectioners' sugar in a bowl. Add the soy milk and maple syrup and blend well. Then, add and blend the remaining sugar. Ice the cupcakes after they have completely cooled. 


Whole Wheat Banana Blueberry Muffins

Whole wheat banana blueberry muffins

It's Secret Recipe Club reveal day again. How has another month passed already?! This month, I was assigned to the wonderful blog {Sweetly} Serendipity, written by Taryn. As soon as I got my assignment, I was instantly excited because with a name like that, I knew it would be a blog after my own heart! I mean, I love to cook, but I enjoy baking more. Blame it on my sweet tooth, I guess! So, as I perused Taryn's blog, I found several great recipes that I would love to try, as well as some great reviews of Boston restaurants (and since Boston is my favorite east coast city, I will save those reviews for my next trip there!). After debating between a few recipes, I chose to go with these muffins mostly because they seemed healthy, and I've been eating somewhat unhealthy lately. I loved that there was whole wheat flour and fruit in them; it made them seem a little more guilt-free. I ended up halving the recipe and still got 12 muffins out of the batter, which was perfect for breakfast for the week. These muffins came out so moist and flavorful from the banana, blueberries, and nutmeg. I didn't even miss the sugar! Thanks, Taryn, for sharing such a delicious muffin recipe! I'll definitely be visiting your blog again soon!

2 1/2 cups Whole Wheat Flour
1 1/2 cups Rolled Oats
2 teaspoons Baking Soda
1/8 teaspoon Salt
1/4 teaspoon Nutmeg or Mace
1 cup Honey
1 cup Canola Oil (I used 1/2 oil and 1/2 applesauce)
6 medium Bananas, mashed
1 tablespoon Vanilla Extract
2 cups Blueberries (I used frozen)

In a large bowl, combine the dry ingredients. In a separate bowl, blend together the honey, oil, bananas, and vanilla. Add the wet ingredients to the dry ingredients and mix only until the ingredients are combined. The batter will be lumpy. At this point, you can cover and refrigerate overnight, if you wish; otherwise continue with the recipe. Gently fold in the blueberries. Line a muffin tin with paper liners. Fill each muffin cup about 3/4 full with the batter. These muffins will not rise much. Bake at 350 degrees for 30-45 minutes, or until a toothpick stuck in the center of a muffin comes out clean. Yields 16-20 muffins. 


Chocolate Toffee Shortbread Bars

Chocolate toffee shortbread

One of the many recipes that led up to my removal from the kitchen last week were these shortbread bars, which I found on a fellow Buffalo blog, Christine's Cuisine. During the last full week of school, a few of us ladies had a special lunch for our friend Joanne, who is retiring in one week! We ordered subs and a few people brought different types of salads as side dishes. Of course, no special lunch would be complete without a dessert, which is where this recipe came in. Sure, there was 2 sticks of butter in the shortbread base, but they were delicious! As they say, everything in moderation…right?! 

For the Shortbread:
1 1/2 cups Flour
1/2 teaspoon Salt
1/4 teaspoon Cinnamon
2 sticks Butter (never said these were healthy!)
1/2 cup Brown Sugar, packed
1/4 Sugar
1 teaspoon Vanilla Extract
5 tablespoons Mini Chocolate Chips

For the Topping:
6 ounces Bittersweet or Semisweet Chocolate Chips
1 1/2 cups Toffee Bits or Chopped Toffee Bars 

Combine the flour, salt, and cinnamon in a small bowl; stir to blend and set aside. In the bowl of an electric mixer, combine the butter, sugar, and brown sugar, and beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the vanilla. With the mixer on low speed, beat in the dry ingredients until just incorporated. Stir in the mini chocolate chips until evenly distributed. Line a 9x13" baking dish with foil and spray with non-stick cooking spray. Transfer the dough to the prepared baking dish and press into an even layer, covering the bottom of the pan. Bake at 375 degrees for 18-20 minutes, or until the shortbread is bubbling. Remove the pan from the oven.  Sprinkle the 6 ounces of chocolate chips evenly over the top of the shortbread base. Cover the pan with foil and let it sit for about 5 minutes. Remove the foil and, using an offset spatula, spread the melted chocolate evenly over the crust in a thin layer. Immediately sprinkle the toffee bits over the melted chocolate and press down lightly to adhere. Let the bars cool to room temperature, and when the topping is set, remove from the pan, transfer to a cutting board, and slice into bars. 

Page 1 ... 4 5 6 7 8 ... 18 Next 5 Entries »