August162014
Blueberry Cream Muffins.  Thanks to allrecipes.com for the recipe:

INGREDIENTS:
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
DIRECTIONS:
1.	Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2.	In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3.	Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4.	Bake in preheated oven for 20 minutes.

Blueberry Cream Muffins. Thanks to allrecipes.com for the recipe:

INGREDIENTS:
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.

August92014

Apple cinnamon cake.

2 apples, coarsely grated
2 tsp. cinnamon
1 tbs. brown sugar

Combine above ingredients, set aside. Set oven to preheat at 350 F. Grease or spray a ten inch springform pan.

In large mixing bowl, combine:

2 1/2 cups flour
2 cups sugar
1 tsp. each baking powder and baking soda
4 tbs. buttermilk powder

Mix for a few seconds with electric mixer on low.

Add, all at once:

2/3 cup butter, softened
3 eggs
1 tsp. vanilla extract
1 cup water

Mix on low until moist, then mix at medium until creamy, about 3 minutes. Pour in apples, swirl in by hand but do not mix completely. Pour into prepared pan.

Bake about 50 minutes, or until tester comes put clean. Cool on rack about 10 minutes, unmold, and continue cooling.

We ate this warm. If i’d had some vanilla ice cream on hand that would have gone on top.

July302014

Pumpkin chocolate chip cake.

March192014

I was in experimenting mood. This is my favorite vanilla butter layer cake, filled with a mixture of chocolate ganache and chopped strawberries, and topped with sliced strawberries. The top of the cake and the berries were brushed with melted seedless strawberry jam.

March22014
Garlic cheese croissants.  My first attempt ever.  
not perfectly flaky, but very tasty.

Garlic cheese croissants. My first attempt ever.
not perfectly flaky, but very tasty.

10AM
Cinnamon corn bread

Cinnamon corn bread

February132014

Chocolate cheesecake mousse pie. What this girl does when a severe snowstorm sends her home from work early. The recipe called for a chocolate crust, but all I had in the house were graham cracker crumbs.

https://www.hersheys.com/recipes/recipe-details.aspx?id=8445

February92014
Mashed potato muffins. I adapted this from the sweet potato muffin recipe on Rachael Ray’s site, since I had some mashed potatoes that i wanted to use.

INGREDIENTS

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/4 teaspoon grated cinnamon
2 large eggs
1 cup milk
2/3 cup brown sugar
1/4 cup canola oil
1 cup sweet potatoes, cooked and mashed
1 teaspoon vanilla
PREPARATION

Position a rack in the center of the oven. Pre-heat the oven to 400°F.

Grease a standard 12-muffin pan or line with paper liners. (I often use a mini muffin tin instead for the kiddies.) Mix everything together until just combined, but don’t overmix or the muffins will turn out tough.  Bake for 15-17 minutes, or until a fork inserted into the middle comes out clean. The muffins should have a spring to them when you touch the center. Dump them onto the counter to cool.

Above is the original recipe.  The changes I made were using mashed regular potatoes, melted Olivio instead of canola, and vanilla almond milk instead of cow’s milk.  The muffins required about 25 minutes’  baking time. Start checking at 18 minutes.  It probably depends on the density of your mashed potatoes.

Mashed potato muffins. I adapted this from the sweet potato muffin recipe on Rachael Ray’s site, since I had some mashed potatoes that i wanted to use.

INGREDIENTS

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/4 teaspoon grated cinnamon
2 large eggs
1 cup milk
2/3 cup brown sugar
1/4 cup canola oil
1 cup sweet potatoes, cooked and mashed
1 teaspoon vanilla
PREPARATION

Position a rack in the center of the oven. Pre-heat the oven to 400°F.

Grease a standard 12-muffin pan or line with paper liners. (I often use a mini muffin tin instead for the kiddies.) Mix everything together until just combined, but don’t overmix or the muffins will turn out tough. Bake for 15-17 minutes, or until a fork inserted into the middle comes out clean. The muffins should have a spring to them when you touch the center. Dump them onto the counter to cool.

Above is the original recipe. The changes I made were using mashed regular potatoes, melted Olivio instead of canola, and vanilla almond milk instead of cow’s milk. The muffins required about 25 minutes’ baking time. Start checking at 18 minutes. It probably depends on the density of your mashed potatoes.

December252013

I felt like baking today. On the left is a coconut pound cake. On the right is pain ordinaire.

December192013

This Double Chocolate Chip Bundt Cake comes from my allrecipes.com app. Very, very rich, it includes five eggs and one and a half cups of sour cream. The recipe suggests dusting it with powdered sugar, but I made a quick batch of bittersweet ganache. Heat 1/6 cup of heavy cream until very hot, pour in 1/2 cup of chocolate chips (I used Ghirardelli double chocolate bittersweet chips), and let sit for a minute. Stir - it will look awful at first, and then turn creamy - and allow to cool until spreadable. I got the crazy idea of using a large silicone brush normally meant for barbecue to spread the ganache on the cake. Loved it! The soft bristles did no damage, and left behind lovely even brush strokes that I could never duplicate by hand. Oops. There are three recipes with this name on the allrecipes site. You want the first one that comes up, by Daisy Brand. The picture shows a sliced strawberry in front of the cake.

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