These will be going into parchment cones with some type of cute embellishment....now who to give this special almond treat????
Enjoy!
Friday, January 6, 2012
Bavarian Vanilla Almonds
I have made the Southern Spicy Pecans (Those will be made another day....) and decided that the candied almonds would have to be good. I found this recipe from My Baking Addiction, actually I saw it on Pinterest first, but I have found a ton of recipes on this great blog.
These will be going into parchment cones with some type of cute embellishment....now who to give this special almond treat????
Enjoy!
These will be going into parchment cones with some type of cute embellishment....now who to give this special almond treat????
Enjoy!
Peppermint Mocha Cupcakes
I did not forget to bake - I did not have to post. So here is the post for Thursday January 6th.
Peppermint Mocha Cupcakes
from Annie Eats 12/9/2011
I did make one change - I did not use the peppermint frosting that she used. I use a basic buttercream frosting but used peppermint extract as opposed to vanilla extract. Here is the recipe.
1/2 cup - 1 stick of butter, softened
3 - 4 cups of powdered sugar (confectioner's sugar)
1 Tbs milk
1 tsp of peppermint extract
Cream the butter until fluffy, add the powder sugar. Add the milk and extract until mixed and fluffy.
Enjoy!
Peppermint Mocha Cupcakes
from Annie Eats 12/9/2011
I did make one change - I did not use the peppermint frosting that she used. I use a basic buttercream frosting but used peppermint extract as opposed to vanilla extract. Here is the recipe.
1/2 cup - 1 stick of butter, softened
3 - 4 cups of powdered sugar (confectioner's sugar)
1 Tbs milk
1 tsp of peppermint extract
Cream the butter until fluffy, add the powder sugar. Add the milk and extract until mixed and fluffy.
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| cupcake batter |
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| Peppermint Cupcakes without frosting |
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| my helper crushing the candy canes |
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| Finished! They got the approval of little man. So these are a hit too! |
Enjoy!
Wednesday, January 4, 2012
Cappuccino Crinkles
The graham crackers were a huge success. I am making the batch of marshmallows and putting together s'mores kits for a few lucky people!
Tonight -
Cappuccino Cookies!
from 100 best cookies page 24, #16 on the list
1/3 cup butter, softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 TBS instant coffee crystals
1 tsp baking soda
1 tsp ground cinnamon
2 egg whites
1/3 cup vanilla low-fat yogurt
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
350 degree oven
Large bowl beat butter on med to high speed for 30 seconds.
Add brown sugar, cocoa powder, coffee crystals, baking soda, and cinnamon.
Beat until combined, scrape the side of the bowl occasionally
Beat in egg whites and yogurt until combined,
Beat in as much flour as you can with the mixer. Use a wooden spoon to stir in any remaining flour.
Place the granulated sugar in a small bowl.
Scoop and shape 1-inch balls of dough. Roll them in the sugar to coat.
Place 2-inches apart on a baking sheet (cover the baking sheet with parchment paper)
Bake for 8 - 10 minutes or until edges are firm.
Cool on wire rack.
Approx. 32 cookies. ( I got about 56 with my small cookie scoop)
Can store in air tight container up to a week or freeze for 3 months.
Enjoy!
Tonight -
Cappuccino Cookies!
from 100 best cookies page 24, #16 on the list
1/3 cup butter, softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 TBS instant coffee crystals
1 tsp baking soda
1 tsp ground cinnamon
2 egg whites
1/3 cup vanilla low-fat yogurt
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
350 degree oven
Large bowl beat butter on med to high speed for 30 seconds.
Add brown sugar, cocoa powder, coffee crystals, baking soda, and cinnamon.
Beat until combined, scrape the side of the bowl occasionally
Beat in egg whites and yogurt until combined,
Beat in as much flour as you can with the mixer. Use a wooden spoon to stir in any remaining flour.
Place the granulated sugar in a small bowl.
Scoop and shape 1-inch balls of dough. Roll them in the sugar to coat.
Place 2-inches apart on a baking sheet (cover the baking sheet with parchment paper)
Bake for 8 - 10 minutes or until edges are firm.
Cool on wire rack.
Approx. 32 cookies. ( I got about 56 with my small cookie scoop)
Can store in air tight container up to a week or freeze for 3 months.
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| The dough mixed and scooping. Smells great. |
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| rolled in sugar and ready for the oven |
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| Finished product. These smell so great. Can't wait to sample. |
Enjoy!
Tuesday, January 3, 2012
Graham Crackers!
I LOVE graham crackers - don't you? They are sweet but crunchy, that molasses/brown sugar goodness. I just love them. So, I wanted to try my hand at making them myself. There are several different recipes so this one from Smitten Kitchen looked promising. Right now the dough is chilling in the refrigerator, I will tell you what I think after they come out of the oven. *Oh my goodness!! Let me tell you how good these are. They are such yummy goodness, I will be making a second batch (since the first one is almost gone) and a batch of marshmallows.
Enjoy!!
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| The dough after refrigeration |
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| The finished product |
Enjoy!!
Monday, January 2, 2012
January 2, 2012 Mexican Chocolate Cookies
Today is the first day for baking! I spent yesterday organizing recipes and listing ingredients, etc. Now I am ready for a new adventure.
I am also making bread today. I am going to make buns for sliders tonight. If I get a chance I will get that recipe posted too.
This is my first time using a kitchen scale to measure the ingredients.
Mexican Chocolate Cookies
from the December 2009 Cooking Light
Ingredients:
5 oz bittersweet (60% cacao) chocolate, coarsely chopped
3.4 oz all-purpose flour (3/4 cup)
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
dash of black pepper
dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 tsp vanilla extract
1. Preheat oven to350 degrees
2. Place chocolate in a small glass bowl; microwave on High 1 minute or until almost melted, stirring until smooth. Cool to room temperature
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through ground red pepper); stir well with a whisk.
4. Combine sugar and butter in a large bowl; beat with a mixer on medium speed until well blended. Add egg; beat well. Add cooled chocolate and vanilla; beat until just blended. Drop dough by level tablespoons (or use a cookie scoop) 2 inches apart on baking sheets lined with parchment paper. Bake at 350 degrees for 10 minutes or until almost set. Remove from oven. Cool on plans 2 minutes or until set. Remove from pans; cool completely on a wire rack.
Yield 32 cookies
serving size - 1 cookie; 80 calories
Enjoy!
I am also making bread today. I am going to make buns for sliders tonight. If I get a chance I will get that recipe posted too.
This is my first time using a kitchen scale to measure the ingredients.
Mexican Chocolate Cookies
from the December 2009 Cooking Light
Ingredients:
5 oz bittersweet (60% cacao) chocolate, coarsely chopped
3.4 oz all-purpose flour (3/4 cup)
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
dash of black pepper
dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 tsp vanilla extract
1. Preheat oven to350 degrees
2. Place chocolate in a small glass bowl; microwave on High 1 minute or until almost melted, stirring until smooth. Cool to room temperature
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through ground red pepper); stir well with a whisk.
4. Combine sugar and butter in a large bowl; beat with a mixer on medium speed until well blended. Add egg; beat well. Add cooled chocolate and vanilla; beat until just blended. Drop dough by level tablespoons (or use a cookie scoop) 2 inches apart on baking sheets lined with parchment paper. Bake at 350 degrees for 10 minutes or until almost set. Remove from oven. Cool on plans 2 minutes or until set. Remove from pans; cool completely on a wire rack.
Yield 32 cookies
serving size - 1 cookie; 80 calories
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| dough in the mixer |
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| rounded teaspoons on the pan |
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| finished product ready to eat! |
Enjoy!
Sunday, January 1, 2012
Happy New Year and my attempt at a resolution
Happy 2012! Or as we say in our house Happy Nole Year! Yes, the Seminoles barely beat the Fighting Irish in the Champs Bowl. We had a great time and got to watch my niece march with the FSU Marching Chiefs. Fun was had by all.
I usually do not make resolutions for the new year. They are always broken in the first week, this year is a little different, I decided that I should have some fun with my love for baking. My resolution is to bake a new or different goodie every day. Okay, I know - every day??? Maybe I should alter that to say 3 times a week. I will continue to post the recipes and pictures on this blog. Do you have a favorite recipe you would like to share? I would like to make it and share it!
Enjoy!
I usually do not make resolutions for the new year. They are always broken in the first week, this year is a little different, I decided that I should have some fun with my love for baking. My resolution is to bake a new or different goodie every day. Okay, I know - every day??? Maybe I should alter that to say 3 times a week. I will continue to post the recipes and pictures on this blog. Do you have a favorite recipe you would like to share? I would like to make it and share it!
Enjoy!
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