I bake to sweeten life

Pumpkin Pie

pumpkin pie

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” ~Jim Davis

Ingredients:

  • 15 ounces Pumpkin
  • 1 tbsp. Cornstarch
  • 1/2 tsp. Cinnamon
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Allspice 
  • 1/4 teaspoon Cloves
  • 1/2 tsp. Salt
  • 1 1/2 tbsp. Butter,unsalted, melted
  • 1-12 oz. can Evaporated Milk
  • 1 cup Brown sugar
  • 3 Eggs, large, beaten 
  • Dash lemon juice 

Directions:

  1. Preheat oven to 450 degrees.
  2. Sift sugar, cornstarch, salt, cinnamon, ginger, nutmeg, allspice and cloves together. Mix this with pumpkin. 
  3. Add eggs, melted butter, and evaporated milk. Add a dash of lemon juice.
  4. Line a 9-inch pie plate, pour in contents.
  5. Bake at 450 for 15 minutes. Then reduce temperature to 350 and continue to bake for 50 minutes.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Wonderful in loaf…..try it in muffins too!

I was looking for something to do with a 4 lb 3 oz zucchini my husband brought home from work. A friend had suggested chocolate zucchini bread. I had never baked it and had never even tried it before. So glad I did. The zucchini adds to the moistness but does not take away from the flavor of rich chocolatey taste. You can also shred that extra zucchini and freeze it for future use and bake some loaves of the wonderful bread in the winter.

Ingredients: 

  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs, large
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cup baking cocoa
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups shredded zucchini
  • Chocolate chips (optional)

Instructions:

  1. Preheat oven to 350°. Spray two 8-in. x 4-in. loaf pans with non-stick cooking spray.
  2. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, cinnamon, salt, baking soda, and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini.
  3. Transfer to the two prepared loaf pans evenly. (optional: sprinkle with chocolate chips)
  4. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 loaves

Strawberry Coconut Bread

Strawberry Coconut Bread

Moist, sweet and tart.

Ingredients:

  • 2 Eggs, large
  • 1/2 cup vegetable oil
  • 1/2 teaspoon coconut extract
  • 3/4 cup sugar, granulated
  • 1 1/2 cup strawberries, sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup coconut, shredded, sweetened
  • 1/2 cup nuts, chopped

Directions:

  1. Preheat oven to 350 degrees. Grease and flour a 9 1/2 x 5 1/2-inch loaf pan or three 5 3/4 x 3 1/2 loaf pans.
  2. In a large bowl, beat eggs until fluffy;add oil, extract and sugar and continue beating until light.
  3. Mix in berries
  4. In another bowl, combine remaining ingredients. Add to the strawberry mixture; blending just until flour is moistened. No more than 20 second; do not overmix.
  5. Spoon into prepared loaf pan(s) Bake 50-60 minutes for large loaf; 45-55 minutes for small loaves.
  6. Cool in pan for 5 minutes, loosen and turn out onto a rack to cool completely.

Yields: 1 large or 3 small loaves.

Pear-blackberry Pie

The blackberries give the pie a nice color and the pear rounds out the flavor of the the berries.

Ingredients:

Filling

  • 4 fresh pears, unpeeled
  • 1½ cups fresh or frozen blackberries
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • ¼ cup cornstarch
  • 1 unbaked 9-inch pie shell

Crumb Topping

  • 3 tablespoons sugar
  • 3 tablespoons brown
  • ½ cup all-purpose flour
  • ½ teaspoon ground cardamom
  • 2 tablespoons cold unsalted butter

Directions:

Preheat the oven to 375°F. Core and slice the pears. Mix all the filling ingredients together well. Pour into the pie shell.

Add the dry ingredients for the crumb topping to a food processor or blender, pulse to combine, then add the butter. Mix until the topping comes together into crumbs. Add to the top of the pie. Bake for 70-80 minutes and let pie cool on wire rack before serving.

Yield: one 9-inch single-crust pie.

Chocolate m&m cookies

 

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 egg, large
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose unbleached flour
  • 1 cup whole wheat flour
  • 1/4 cup cocoa (I used Hersheys special dark)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/4 tsp salt
  • 1 cup M&M’s
  • shot of vodka (optional)

 

 

 

 

Directions:

1. Preheat oven to 350 degrees.  Cream butter and sugars until fluffy.

2. Beat in egg and vanilla until well combined.

3. In a separate bowl, mix dry ingredients together, and add slowly to batter. Mix well.

4. Add M&M’s and mix well.

5. Scoop dough in heaping tablespoons; place approximately 3 inches apart on a lightly greased (or lined with parchment) cookie sheet. Before placing them in the oven, flatten them with either your fingers or the bottom of a drinking glass, much like you would a sugar cookie.

4. Bake for 9-10 minutes.  Let them cool on the cookie sheet for approximately 5 minutes before moving onto a wire rack to finish cooling.

Yield: 24-27 cookies

 

 

Amaretto Cookies

Amaretto Cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 unsalted butter, soft
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1 egg, large
  • 6 ounces dark chocolate chips
  • 1/2 cup chopped nuts
  • 1/4 cup Amaretto
  • 1/8 teaspoon nutmeg

Directions:

  1. Preheat oven to 375 degrees.
  2. Cream butter and sugars together till light and fluffy. Mix in egg and vanilla.
  3. Add flours, baking soda, salt and nutmeg; mix well.
  4. Add nuts, chocolate chips and Amaretto; mix well.
  5. Drop by rounded spoonful on ungreased cookie sheet. Bake for 8 -10 minutes.
  6. Cool on pan for 2 minutes before removing to wire rack to finish cooling.

I used an extra large cookie scoop and got 18 cookies.

 

Image

Chocolate, cinnamon and a little kick from cayenne! 

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs, large
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa
  • 1 1/4 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl beat butter for 30 seconds. Beat in the 3/4 cup sugar, the brown sugar, cream of tartar and cayenne until combined. Beat in the eggs and vanilla until combined. Beat in the cocoa powder.
  3. Sift in flours, 1 teaspoon cinnamon and other spices, baking soda and salt. Mix with wooden spoon. If necessary, cover and chill dough about 1 hour or until easy to handle.
  4. In a small bowl stir together the 1/4 cup sugar and 2 teaspoons cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets.
  5. Bake for 10 to 12 minutes or until edges are set and tops are cracked. Cool on cookie sheets for 1 minute. Transfer to a wire rack and let cool completely.

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