I bake to sweeten life

Chocolate Balls

Chocolate Balls

Directions:

  • 7 tablespoons butter, unsalted, room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder
  • 3 tablespoons cocoa (I used a mix dark and black cocoa)
  • 1 1/4 rolled oats
  • 3 tablespoons of your favorite liqueur (I used chocolate liqueur)
  • 1/2 cup dark chocolate chips
  • 1/2 cup white chocolate chips

Your coating of choice (list follows)

Instructions:

1. Cream together butter and sugar till fluffy. Add in other ingredients until smooth.

2. Roll the mixture into small balls and dip/roll them in coating of choice.

3. Let them harden in the fridge. Chocolate balls will last at least 1-2 weeks.

Suitable coatings

  • Cocoa powder
  • Melted chocolate (dark, milk, white)
  • Chopped nuts
  • Layered chocolate
  • Desiccated coconut
  • Sprinkles
  • Decorative icing
  • Colored sugar crystals
  • Glazed cherries or peel (a simple single fruit piece at the top of a truffle will appear very effective), or chopped dried fruit pieces
  • Icing sugar

 

Butternut Squash muffins

Butternut Squash Muffin

 

Sweet flavor similar to carrot cake with added white chocolate chips and chopped walnuts and a cream cheese filling.

INGREDIENTS:

  • 1 cup butternut squash puree
  • 2 eggs, large
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon ginger extract
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ground cloves
  • 1/4 teaspoon ground all-spice
  • 1/2 cup chopped walnuts
  • 1/2 cup white chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with cupcake liners.

2. In a large bowl, mix together the butternut squash puree, eggs, oil, water, extracts and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, all-spice and cardamom. Add the walnuts and chips and stir.

3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.

4. Bake at 350 degrees for 20-25 minutes or until a wooden skewer inserted into the center  comes out clean.

Yield: 16-18 muffins

 

Coconut Walnut Pie

coconutwalnutpie

Ingredients:

  • 1 cup corn syrup
  • 4 eggs, large
  • 1 cup brown sugar
  • 1/4 cup butter, unsalted
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup  walnuts, finely chopped
  • 1 cup flaked coconut
  • 1 (9-inch) unbaked

Directions:

  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, sugar, butter, cinnamon, salt and vanilla using a spoon. Stir in walnuts and coconut. Pour filling into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes. Tap center surface of pie lightly – it should spring back when done. Cool for 2 hours on wire rack before serving.

Yield: 8 servings

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.

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