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Browsing Tag: baking
Today’s recipe comes from the NY Times Cooking section compliments of Samantha Seneviratne’s Whole Orange Snacking Cake. When I saw this recipe in my email a few weeks back, I was intrigued and slightly skeptical, but after testing this recipe with Cara Cara oranges, I am hooked. This cake is not only easy to prepare, but it is also downright delicious! If you have a high-speed blender, processing the oranges into a paste is easy, although I read that a food processor works as well. Are you curious to try this dessert? If so, jump on in because you will be very surprised and very satisfied! Save Print PPP Cake (Peel, Pith, and Pulp Cake) Prep time: 20 mins Cook time: …
Happy Holiday’s everyone! Today’s recipe is from Ana and it is her delicious raisin cookies with oatmeal. We named these cookies tongue-in-cheek because of the plethora of raisins – it seems there are more raisins than oats in each cookie and that is not a bad thing (unless you dislike raisins – sorry!) This recipe is pretty easy to prepare and bakes quickly, so there is no reason to not make a batch for some tasty snacking or to share. So enough of my babble, let’s get baking! Save Print Ana’s Oatmeal Cookies with Raisins Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 24 Ingredients ½ cup butter, softened…
After hours of research based on a request from my wife, I found a simple, but absolutely delicious blueberry muffin recipe. No unusual or special ingredients, no tricky or complicated directions, just a simple flour, sugar, oil, egg, and milk recipe. Actually, I can see the base aspect of this recipe as a blank canvas – blueberry, lemon blueberry, apple cinnamon, cherry chocolate, pumpkin spice… you get the idea. Call it breakfast or dessert, these muffins won’t last long once you make them. Which is a good thing, because as easy as these are to make, you can make them several times a week! Save Print Blueberry Muffins Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: …
Last year I baked a Simple Stollen for Christmas. This year, I just had to try my hand at baking a traditional Italian Christmas bread – panettone. This delicious fruit studded sweet bread is perfect for Christmas morning with coffee or tea (or whatever you prefer). Researching this bread was a bit of work as there are so many different recipes with so many differing steps, but I finally settled on using the King Arthur Flour Overnight Panettone recipe. Of course, I made a few minor changes. First, I used different dried fruits – golden raisins, zante currants, cranberries, and pineapple. Second, I did soak the dried fruits overnight but did not include the soaking liquid in the dough per their suggestion. Third, I used candied peel instead…
OK, so this is not exactly a meal for one, but just think of the dishes you are going to enhance with this delicious homemade bread. I have seen several of these recipes and finally settled on replicating this one from Girl Versus Dough. Naturally, you just know I had to play with the recipe. I split the flour between bread and all purpose. And you know what? This bread is beyond description! Crusty on the outside while tender and soft on the inside with an incredible flavor. Are you skeptical about the amount of effort it takes to make this delicious bread? Don’t be, because it truly does not require kneading. Simply mix the flour, yeast, salt and water together, cover and let rise, then…
Here is a fast and easy way to make cake from a mix for one (or two). I used a Pillsbury Devil’s Food cake mix for this recipe and it worked out perfectly. I simply divided the cake mix and its preparation instructions into thirds. Finding the correct timing for the small cake was the trick – and of course making a small amount of frosting to top it. I opted for an amaretto cream cheese frosting which paired wonderfully with the chocolate cake. Here is how I did it… now you can too! Save Print Quick Cake Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 2 Ingredients Cake 5 oz Pillsbury Devil’s Food…
Today I made another dessert to share with others – this time for a friend to share with her co-workers. This cake was easy to prepare and is unique in flavor and texture. I liked it… a lot! The hazelnut flavor is present but not obtrusive. The simple chocolate glaze enhances the hazelnut flavor (think Nutella!) without overwhelming it. This cake is nutty but not sweet in flavor and different enough in texture; moist yet fluffy and slightly grainy that gives a pleasant toothsome aspect to it. As I said earlier, I like it a lot. I will make this one again… and again… and again I am certain. You should try it too – I am sure you will enjoy it as much…
Today I want to share with you a delicious Irish Freckle Bread recipe just in time for St. Patrick’s Day. This hearty whole wheat bread (or should I dare call it a fruit cake?) is chock full of flavor and delicious fruits – raisins, cranberries, currants, prunes, and dates. Moist and dense, you would think a little goes a long way – which it does – but it is also addicting; you just have to have a second slice! I found this recipe on the King Arthur flour website and loved its simplicity, but made some changes of my own. So here’s my take on this tasty Irish breakfast bread. Give it a try and you’ll agree… this tasty treat should…
It snowed about 6 inches last night and in the Pacific Northwest, that means nearly everyone stays home. So I decided to take advantage of the ‘snow day’ and make myself a breakfast I haven’t made in quite a while. I am not sure why I don’t make this dish more often… and maybe I need to rectify that situation. This recipe is lightly spiced to augment the flavor of the apple and not overpower it. With a dough that puffs like a pop-over and true apple flavor, I think you will enjoy this simple and delicious dish. Let’s get baking this morning! Save Print Apple Dutch Baby Prep time: 15 mins Cook time: 20 mins…
We all have told, seen or heard jokes targeting the much maligned fruitcake. Which is really a shame, because the brick/lead weight/anvil connotation is probably not fairly earned if we base it on the plethora of European ‘fruit cakes’. These fruit cakes include Italy’s panettone and Germany’s stollen which are light and flavorful with sweetness from fruits and citrus. I consider both wonderful treats during the holidays and today I want to share with you a quick and easy (read ‘non-yeast’) recipe for stollen. This recipe is based on one I found on the King Arthur Flour website – which of course, as usual, I modified. So, preheat the oven to 325 degrees because this dough comes…