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Entries in Baked Goods (81)


Cranberry Cornbread

Last weekend, I felt the urge to bake...surprise, surprise! I had some cranberries in the freezer leftover from our holiday salad, so I thought of things I could do to use them up. I can't remember how, but I ended up on I Will Not Eat Oysters, and decided to adapt this recipe to suit my needs. Paired with a big mug of tea, it was a delicious way to start the day. With the rest of our beautiful Saturday, we took a trip to walk around the shops of a nearby village. I got my first candy cane of the season from a Santa who was walking out of a pet store!

5 tablespoons Butter, melted
2 Eggs
1 cup Buttermilk
1 1/3 cup Cornmeal
2/3 cup Flour
1/2 cup Sugar
1 1/2 teaspoon Baking Powder
1/2 teaspoon baking powder
1 1/4 cup Cranberries

In a large bowl, whisk together the butter, eggs, and buttermilk until well combined.  In another bowl, combine the cornmeal, flour, sugar, baking powder, and salt and mix until it looks uniform. Mix the dry ingredients into the wet ingredients with a wooden spoon. Add in the cranberries and gently mix them into the batter. Lightly grease a 8x8 inch square pan. Pour the batter into the pan and bake at 375 degrees for 25 minutes, or until golden brown and a toothpick inserted in the center of the pan comes out clean. Let the bread cool for about 15 minutes before serving.


Maple Cinnamon Quick Bread

Aside from the occasional large breakfast of eggs, bacon, potatoes, and toast on the weekends, I love baked goods.  I really enjoy baking on the weekends so that I have something to eat each morning during the week with my tea.  As much as I try, cereal or granola just do not cut it for me in the morning!  I have numerous quick bread or coffee cake recipes saved in my RSS feeds.  A few weekends ago, I woke up early on a Sunday morning so I chose this one from Buns In My Oven to make for breakfast.  The smell that it filled my whole house with was amazing.  I only wish I was able to get the correct consistency for the icing on top!

For the Bread:
2 1/4 cup Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 1/2 teaspoons Cinnamon
1/2 teaspoon Salt
1 cup Maple Syrup
1 cup Buttermilk
2 Eggs
1 teaspoon Vanilla Extract
1/4 cup Browned Butter (I just used melted)
1/4 cup Cold Butter, cubed
1 tablespoon Cinnamon

For the Icing:
1 cup Powdered Sugar
1/4 cup Heavy Cream (I used milk...could be the reason mine was runny)
1 teaspoon Vanilla
1/4 teaspoon Salt

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.  In a medium bowl, whisk together the maple syrup, buttermilk, eggs, and vanilla.  Slowly whisk in the browned butter.  Combine the wet ingredients and dry ingredients and mix until all combined.  In a small bowl, cut the cold butter cubes and cinnamon together until you have small pea sized chunks.  Fold the butter into the batter.  Pour the batter into a greased 9x5 loaf pan and bake at 350 degrees for 45 minutes, or until a toothpick comes out clean.  Allow the bread to cool for 15 minutes before drizzling with the icing.

To make the icing, whisk together all ingredients in a bowl.  Add more sugar or cream to reach the desired consistency.  Drizzle over the top of the bread or spread over each individual slice.


Baked Pumpkin Donuts

So for once, a donut recipe on Fried Ice and DONUT Holes.  Haha.  I've been seeing a lot of pumpkin donut recipes floating around the blogosphere lately, so I went out and bought a donut pan and decided to jump on the bandwagon.  I don't like the idea of frying anything, so I limited my search to baked donuts and came up with this one from Buns In My Oven.  We ended up eating them just as is, without any sugar coating or glaze on top, and they were still pretty good!  They tasted just like a pumpkin muffin in a cute little donut shape!

2 cups Flour
1/2 cup Brown Sugar, packed
1 1/2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/8 teaspoon Cloves
1/2 cup Canned Pumpkin
2 Eggs
1/4 cup Milk
1/4 cup Butter, softened

In the bowl of a stand mixer, mix together the dry ingredients.  Beat in the pumpkin, eggs, milk, and butter until well combined.  Fit a pastry bag with a large tip and fill with the donut batter (I just cut off the corner and didn't put a tip in).  Pipe the batter into the wells of a greased donut pan.  I was able to make 12 small donuts out of the batter.  Bake at 375 degrees for 10-12 minutes or until golden brown and cooked through.  Cool on a wire rack.


Pumpkin Cheesecake Cupcakes

I LOVE fall and I love everything pumpkin.  So I was super excited when I found out that the recipe swap theme was apple/pumpkin this week!  I submitted a pumpkin quick bread recipe and received this pumpkin cheesecake recipe from Cookaholic Wife, who adapted an Annie's Eats recipe.  With my favorite Fall Fest event coming up, I knew it would be the perfect opportunity for me to make these cupcakes and share them with friends and family rather than eating them all myself!  These cupcakes were absolutely delicious! Even Joel liked them, and he doesn't really have much of a sweet tooth.  This recipe makes enough for 24 cupcakes, but I ended up with quite a bit of pumpkin mixture leftover so stay tuned to see how I use it up.

For the Pumpkin Mixture:
1 (15 ounce) can Pumpkin Puree
2 tablespoons Sour Cream
1/3 cup Sugar

For the Filling:
2 bricks (8 ounces each) Cream Cheese
1 1/2 cups Sugar
4 Eggs, at room temperature
1 teaspoon Vanilla Extract
1/8 teaspoon Salt

For the Crust:
1 package Graham Crackers + 2 Crackers
4 tablespoons Butter, melted
3 teaspoons Sugar

Using a food processor, grind up the graham crackers into crumbs.  Add the butter and sugar to the crumbs.  Line a cupcake tin with paper liners and add 1 tablespoon of the graham cracker crumb mixture to each liner.  Use a glass to press down.  Bake at 325 degrees for 5 minutes, then transfer to a cooling rack.  Using the paddle attachment in a stand mixer, beat the cream cheese on medium speed until fluffy.  Add the sugar and mix until smooth.  Add the vanilla and salt.  Then, add the eggs one at a time, making sure that they are fully combined before adding the next one.  Scoop approximately 1 1/2 tablespoons of the cream cheese mixture into each of the cupcake liners.  In a medium bowl, combine the pumpkin, sugar, and sour cream.  Stir until well combined.  Scoop approximately 1 teaspoon of the pumpkin mixture into the center of the cheesecake mixture and swirl with a toothpick.  Bake for 25 minutes, rotating the pan half way through.  Let the cupcakes cool to room temperature on cooling racks, then transfer to the fridge and chill for at least 4 hours.


Zucchini Bread

I was so upset that my zucchini plant didn't produce any zucchini this summer.  So, a few weekends ago at the Farmer's Market, Joel bought 3 small zucchinis with the intent of making zucchini bread.  They sat in the fridge, untouched, until I finally decided to look for a recipe to make it myself.  I checked my recipe box and found one that I had gotten for my wedding shower from Joel's Aunt Sharon.  I grated all 3 zucchinis and ended up with enough to make 2 loaves.  We put one in the freezer, but by the end of the week, I pulled it back out because we had finished the first loaf!  This bread is great on it's own, but toasted with a little butter or cream cheese makes it extra delicious!

3/4 cup Vegetable Oil
1 1/4 cup Sugar
3 Eggs, beaten
1 3/4 cups Shredded Zucchini, not drained
2 cups Flour
1 1/4 teaspoon Baking Soda
2 1/2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon

In a large bowl, combine the oil, sugar, eggs, and zucchini.  In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.  Gradually add the dry ingredients to the zucchini mixture.  Using a hand mixer, beat for 3 minutes on medium speed.  Spray a 9x5 inch loaf pan with cooking spray and scrape the batter into the pan.  Bake at 325 degrees for 1 hour, or until a knife inserted into the center of the loaf comes out clean.

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