Tuesday, August 13, 2019

One Bowl Blueberry Bread

Baking does not get much easier than making this one bowl blueberry bread.  Any recipe that starts with "one bowl" will always get my attention.  Small messes are way easier to clean up than big ones and this one is about as small as you can get. Enough talk......let's make this!

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup  milk
1/4 cup vegetable oil
1 large egg
1/2 tsp vanilla extract
1 1/2 cups blueberries
1 Tbsp sugar

Preheat oven to 350 degrees F.  Grease and flour a 8 1/2 x 4 1/2 inch loaf pan.

Mix flour, sugar, baking soda and salt together in a large bowl.  Stir milk, oil, egg and vanilla extract into flour mixture until batter is just blended.

Flour washed and dried blueberries with 1 tsp of flour and gently fold them into the batter.  Pour batter into prepared loaf pan.  Sprinkle with one tablespoon of sugar over the batter.  

Bake in preheated oven until a toothpick inserted into the center comes out clean, approximately 60 minutes.  Let cool in pan for 10 minutes and then transfer to a cooling rack to let cool completely.

Adapted from Plated Cravings

Sunday, July 28, 2019

Glazed Cherry Lime Pound Cakes

So the baking bug has been biting lately so here is one delicious pound cake I hope you will all enjoy.  It's a Paula Deen recipe.  If we are speaking honestly here, which I am, her recipes are pretty hard to mess up.  They are basically quite simple but definitely good!  Enjoy!

1 1/2 cups butter, softened
3 cups granulated sugar
2 tablespoons lime zest, divided
6 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoons salt
1 cup sour cream
1 cup chopped pitted fresh cherries
1 1/2 cups confectioners' sugar
3 tablespoons fresh lime juice

Preheat oven to 325 degrees F.  Spray 2 (9 x 5-inch) loaf pans with baking spray with flour.
In a large bowl, beat butter, granulated sugar and 1 tablespoon zest with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.  Add eggs, one at a time, beating well after each addition.
In another large bowl, whisk together flour, baking powder and salt.  With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.  Stir in sour cream and cherries.  Divided batter between pans.
Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes.  Let cool in pans for 10 minutes.  Remove from pans, and let cool completely on wire rackes.
In a small bowl, whisk together confectioners' sugar, lime juice and remaining 1 tablespoon zest.  Drizzle glaze onto cooled cakes.  Let stand until glaze is set, about 30 minutes.  Store in an airtight container for up to 3 days.

Note:  The cakes proved somewhat difficult to remove from pan so I just took a sharp thin knife and went around them a few times while in the pan. They released after that intact, thank goodness!!  My cakes also took abut 65 minutes until they were done.
I also froze one of the cakes, unglazed, and will glaze that after I defrost it.  So that is an idea if you don't need both cakes at once.

Sunday, July 30, 2017

Cherry Muffins

Hi everyone!  It's been quite a while but I'm still around and here's a great muffin recipe.  I had bought quite a bit if cherries recently and didn't know what to do with them besides just snack on them all day.  I came across this recipe in Good Housekeeping and I think they are great.  These are perfect for a snack and much better than any store bought or packaged muffin.  Home baked goods to me are always the best!!

2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoons salt
1 cup milk
1/2 cup butter (1 stick), melted
1 large egg
1/2 teaspoon almond extract
1 cup chopped fresh cherries

Preheat over to 400 degrees F.  Grease (or use paper muffin liners) twelve 2 1/2" x 1 1/4" muffin pan cups.
In a large bowl, with wire whisk, stir flour, sugar, baking powder and salt.  In a medium bowl, with fork, beat milk, melted butter, egg and almond extract until blended.  Add liquid mixture to flour mixture; stir just until flour is moistened (batter will be lumpy).  Add cherries and stir just until incorporated.
Spoon batter into prepared muffin pan cups.  Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.  Immediately remove  muffins from pan and cool on wire rack.  Makes 12.

Friday, May 27, 2016

Confetti Cookies

I don't know about you but I love a good cookie!  I enjoy cake too...no doubt about that but there is just something about cookies!  My favorite are Italian cookies that are found very easily up in the New York area.  I miss a good Italian bakery.  There are not many (if any) down here in Virginia.  Cookies are a true weakness of mine along with a Starbucks cafe mocha!

These cookies are definitely going on  my list to make again and again.  They are not only delicious but the easiest cookies I have ever made.  They can be made in a food processor without waiting for the butter or cream cheese to soften.  I had never made cookies this way before, let alone using cold butter!  But it works.  I found the original recipe here.  Deb from Smitten Kitchen can always be counted on for providing a good solid recipe.  I've had success with many of her recipes and this one is probably one of my favorites!  These would also be great to have at Christmas time to add to your cookie tray.  Just use red and green sprinkles!!!  If you enjoy a good cookie please give this recipe a try.  It's a winner!

Makes approximately 4 dozen 2 1/2 inch cookies

3 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp fine sea salt or table salt
1 cup (2 sticks) unsalted butter
1/4 cup (2 oz) cream cheese
1 1/4 cups granulated sugar
1 large egg
2 tsp vanilla extract
1/4 tsp almond extract (optional, I used this and would recommend using it)
1 cup rainbow sprinkles

Heat oven to 375 degrees F.  Line two baking sheets with parchment paper.

Place flour, baking powder, baking soda and salt  in the work bowl of your food processor and pulse a few times to blend.  Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery.  Add egg, vanilla and almond extracts and run machine until the dough balls together.  You'll probably need to scrape it down once or twice to get the mixture even.

Scoop balls of dough with a 1 1/2 tablespoon scoop and roll them briefly in the palms of your hands before dropping them in the bowl of rainbow sprinkles and gently rolling to coat them evenly.

Transfer balls of sprinkle coated dough to baking sheets at least two inches apart.  Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2 inch tall.  If you see any bare spots you can gently press some sprinkles on that area.  Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath.  Let set on baking sheet on rack for a few minutes before transferring to a cooling rack to cool completely.

If you like a soft cookie stick with the 9 to 10 minute bake time.  I prefer a crunchier cookie and had some bake for about an extra 3 minutes.  That's just my preference.  They taste great either way!

Monday, May 2, 2016

Tofu Steaks

It has been way too long since I have posted but I just haven't done a whole lot of cooking with new recipes.  Mainly old standbys.  Chocolate chip cookies, shoo fly pie that I haven't made in ages, etc.  Then there is this new recipe. Simple and delicious!  The best "steak" I have ever had.  Anyone can make this. No special culinary skills required!  I hope you will try it.  I had rice on the side but a baked potato sounds pretty good too with a salad. Maybe some chocolate cake for dessert?  (Forgive the picture - wish I had a better one.  Thought they came out well but realized after the steaks were eaten that the pics were blurry!)

Tofu Steak

1 block of firm or extra firm tofu, drained well
1/4 onion
2 cloves garlic
1/2 cup flour
2 Tbs soy sauce (I use low sodium)
1 Tbs sugar
1 tsp mirin
cooking oil
salt & pepper to taste

Drain tofu for approximately 1/2 hour.  I wrap tofu in paper towels and place on plate with cutting board on top of it and large round dish on top of that.  Weird but it works.  Change paper towels several times.
While draining tofu, mince garlic.  Chop up onion and place in round dish.  Add 2 Tbs soy sauce, one Tbs sugar and 1 tsp mirin.  Stir well.
When "steaks" are drained, pat dry and dredge in flour.
On medium high setting, add oil to cast iron skillet and saute garlic until fragrant, about 1 minute.  Add a little more oil and cook tofu steaks for about 5 minutes on one each side until browned.  Add soy sauce mixture and cook about 2 minutes on each side until sauce cooks down and coats steaks well.


This recipe was found on Facebook and the full recipe can be found on YouTube at TabiEats.

Tuesday, February 23, 2016

Carol's Cookies from The Walking Dead

If you're a fan of The Walking Dead you may remember several episodes back that Carol made a batch of cookies.  Thank goodness - because what that means to me is that at least in the event of a zombie apocalypse there are still cookies!  Yes, good ole cookies that you can make with ingredients that are in your cupboard and not in your fridge.  This recipe has no dairy in it so the bonus is that it is also vegan!  Are they good?  Yes, they are delicious!  Carol made these cookies from what she had on hand but I'm sure you can add whatever you think would make them even better - chocolate chips, nuts or some additional spices.  It's a good basic cookie that I will most definitely go to again and again and add something new each time.  You can find this recipe at amc.com.  Enjoy!

Makes approximately 1 dozen cookies

1/4 cup applesauce
1/4 large chocolate bar - I used dark chocolate
1/4 tsp baking powder
1/4 tsp baking soda
1/4 cup shortening
1/8 tsp salt
1 cup flour
1/4 cup brown sugar
1/4 cup white sugar
1/4 tsp vanilla

Preheat oven to 350 degrees F.
In a large bowl combine shortening, applesauce, white and brown sugar and mix until all ingredients are blended together well.
Add baking powder, baking soda, flour, salt and vanilla.
Mix until doughy and flour is completely absorbed.
Let dough stand 3 to 5 minutes.
Melt chocolate (I melted in microwave for about 20 seconds and mixed until thoroughly smooth.)
Add chocolate to dough and incorporate into mixture.
Place golf ball size dollops of dough (I used ice cream spoon) and place on ungreased cookie sheet and space about 2 inches apart.
Bake for 11-13 minutes and let cool on cookie sheet.

Monday, February 15, 2016

Fool Proof Sugar Cookies

These cookies were made for Valentines Day.  I had tried another recipe before settling on this one.  The first recipe was such a disaster that the cookies and the cookbook BOTH went into the garbage.  I wasn't taking any chances of trying anything from that cookbook again.  How do some of these books get published??  You really have to wonder.
After trying that new recipe I decided to go back to my favorite cookbook - The Doubleday Cookbook.  This cookbook was originally published in 1975.  Over 40 years ago.  Doesn't matter...it's still my favorite and the one that I have gotten the most successful recipes from.  It's like my baking bible!  Never had a bad recipe come out of this book!

These are called Sand Tarts but they are very much like a good basic sugar cookie and a wonderful dough to work with.  I think you will like them if you try them.

2/3 cup butter, softened
1 cup sugar
1/4 tsp salt
1 egg
1 tsp vanilla
2 3/4 cups sifted flour

Cream butter, sugar and salt until light and fluffy; beat in egg, then vanilla.  Mix in flour and salt
, one third at a time, beating just to blend.  Wrap dough and chill 1 hour.  Preheat oven to 375 degrees F.  Roll a small amount of dough at a time to 1/8" thick and cut with a 2" round (or whatever shape desired) cookie cutter.  Arrange 1" apart on greased baking sheets, brush with egg white and sprinkle with sugar or sprinkles.  Bake 8 - 10 minute until pale golden.  Cool on wire racks.