I bake to sweeten life

Posts tagged ‘delicious’

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.

Pear-blackberry Pie with Cardamom

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

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.

 

Mexican Chocolate Snickerdoodles

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.

Orange Gingerbread Chocolate Chip Cookie

orange gingerbread cookie

 

A soft gingerbread cookie infused with orange and filled with chocolate chips. It’s a drop cookie, so much easier to prepare and makes the kitchen smell wonderful while baking. 🙂

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 teaspoon orange zest
  • 1 egg, large
  • 1/4 cup molasses
  • 1 1/2 teaspoons milk
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup dark chocolate chips

Directions:

  1. Preheat oven to 350° F. Line cookie sheets with parchment
  2. Beat together butter, sugar and zest until fluffy.
  3. Add egg; mix until well combined.
  4. Stir in molasses and milk.
  5. Add flour, baking soda, salt and spices and stir well until a thick, smooth batter forms.
  6. Stir in chocolate chips and drop dough by rounded teaspoonsful onto greased baking sheets, 2 inches apart.
  7. Bake for 10 minutes, or until bottoms are very lightly browned – do not overbake.
  8. Cool for 2 minutes on pans before removing to racks to cool completely.

Makes 24 -27 cookies

Cappuccino Muffins

Cappuccino muffin

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 teaspoons espresso powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cocoa
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon Bailey’s Irish Cream
  • 1 teaspoon vanilla extract
  • 3/4 mini chocolate chips

Directions:

  1. Preheat your oven to 500°F. Line muffin tin with cupcake liners and lightly spray with nonstick spray.
  2. Blend together the dry ingredients. Add chocolate chips.
  3. Beat the liquid ingredients together — milk, oil, Bailey’s, vanilla and eggs — until they are light.
  4. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend for 20 seconds — no more!
  5. Fill cups of prepared muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins

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