Friday, February 5, 2010
Saturday, January 30, 2010
Gluten-Free Bread
I borrowed from work a brand new Zojirushi® Breadmaker this weekend. It can be purchased at Crate & Barrel. I made gluten-free bread with it, and according to my Celiac brother-in-law and nephew it is the best gluten-free bread they've had.
Ingredients (per Home Bakery Mini recipes):
3/4 cup milk
2 eggs
1 1/2 tsp Cider Vinegar
2 Tbsp Vegetable Oil
1 Tbsp Honey
1 2/3 cups Brown Rice Flour
1/4 cup Corn Starch
2 Tbsp Potato Starch
1/2 tsp Salt
1 1/2 tsp Xanthan Gum
1 tsp Active Dry Yeast
Directions (for Zojirushi® Breadmaker):
Add the ingredients into the Baking Pan in the order listed. Then select the "Basic Bread Regular" course by using the Mode Select key. Make sure the yeast does not touch any liquid and to sprinkle it on the center of the flour.
Dessert of the Week: Gluten-Free Chocolate Chip Cookies
Ingredients
8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
I found all the "unusual" ingredients at Whole Foods.
Friday, January 29, 2010
Tuesday, January 26, 2010
Wednesday, January 20, 2010
Dessert of the Week: Banana Papaya Muffins
Ingredients
1 cup sugar
1/2 cup (4 ounces) butter
2 large eggs
1/2 cup mashed banana
1/2 cup mashed papaya
1/4 cup chopped macadamia nuts
1/2 cup raisins
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
Directions
Preheat oven to 325 degrees F. Cream the sugar with the butter until it is a light yellow color. Add the eggs and beat until fluffy. Add the banana, papaya, macadamia nuts and raisins, and mix. Sift the flour with the baking powder, baking soda, salt, cinnamon, allspice, and ginger. Add to the banana papaya mixture. Fill lined muffin pans 3/4 full and bake for 25 minutes.
1 cup sugar
1/2 cup (4 ounces) butter
2 large eggs
1/2 cup mashed banana
1/2 cup mashed papaya
1/4 cup chopped macadamia nuts
1/2 cup raisins
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
Directions
Preheat oven to 325 degrees F. Cream the sugar with the butter until it is a light yellow color. Add the eggs and beat until fluffy. Add the banana, papaya, macadamia nuts and raisins, and mix. Sift the flour with the baking powder, baking soda, salt, cinnamon, allspice, and ginger. Add to the banana papaya mixture. Fill lined muffin pans 3/4 full and bake for 25 minutes.
Dessert of the Week: Creamy Cheesecake
Ingredients
Crust:
1 3/4 cup graham cracker crumbs
1/4 cupsugar
2 tablespoons butter, room temperature
Cheesecake:
1 1/2 lbs cream cheese
3 eggs
1 cups sugar
1 tablespoon vanilla extract
1 cup sour cream
Directions
Preheat oven to 275 degrees F.
Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray.
Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla and sour cream.
Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan.
Crust:
1 3/4 cup graham cracker crumbs
1/4 cupsugar
2 tablespoons butter, room temperature
Cheesecake:
1 1/2 lbs cream cheese
3 eggs
1 cups sugar
1 tablespoon vanilla extract
1 cup sour cream
Directions
Preheat oven to 275 degrees F.
Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray.
Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla and sour cream.
Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan.
Monday, December 28, 2009
Dessert of the Week: Toasted Sesame Seed Sugar Cookies
Ingredients
2 3/4 cups flour
2 teaspoons Cream of Tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon Pure Vanilla Extract
1 cup Sesame Seed, Toasted (about 1 cup), divided
2 ounces bittersweet baking chocolate, melted
Directions
1. Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add sugar; beat until well blended, scraping sides of bowl occasionally. Beat in eggs and vanilla. Gradually beat in flour mixture and 1/4 cup of the toasted sesame seed on low speed until well mixed.
2. Refrigerate dough 2 hours or until firm.
3. Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in remaining 3/4 cup toasted sesame seed. Place 2 inches apart on ungreased baking sheets.
4. Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Drizzle cookies with melted chocolate. Let stand until chocolate is set.
Friday, December 11, 2009
Holiday Hero: Bleach Solution for Christmas Tree
Just add two teaspoons of Clorox Regular Bleach into a half gallon of hot water and pour the solution into your tree stand container. The bleach helps control the growth of icky bacteria. Your fresh-cut tree will stay greener and fresher longer. For best results, be sure to refresh the solution frequently.
Tuesday, December 1, 2009
Dessert of the Week: Pecan Pie and Pumpkin Pie
Pecan Pie
Ingredients:
1 stick butter
1 cup sugar
1 cup light corn syrup
3 eggs, beaten
1 cup chopped pecans
1 unbaked 9-inch pie shell
Directions
Preheat oven to 350 degrees F.
In a saucepan, melt the butter but don't let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.
Pumpkin Pie
Ingredients:
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Directions:
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Please note: I made my own pie crust. Recipe to follow soon!
Dessert of the Week: Brownies, Chocolate Chip Cookies and Sugar Cookies
Brownies
Chocolate Chip Cookies
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 2/3 cups (16 ounces)semisweet chocolate chips
Directions:
In a large bowl, whisk the flour, salt, and baking soda together; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
Add the flour mixture, bit by bit, mixing after each addition.
Using a spatula or wooden spoon, fold in the chocolate chips.
Cover the bowl tightly and put in the fridge for six hours.
Preheat the oven to 375 F degrees.
Use an ice cream scoop to scoop out 2-tablespoon sized balls. Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 12-14 minutes. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
The cookies can be stored in an airtight container for up to 3 days.
Classic Sugar Cookies
Ingredients:
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 tablespoons cold vegetable shortening
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Ingredients for the Basic Royal Icing:
2 cups confectioners' sugar, sifted
2 large egg whites
2 teaspoons freshly squeezed lemon juice
Directions for Cookies:
In a medium bowl, whisk together the flour, salt and baking powder and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Dust a clean work surface with a sprinkling of flour. Unwrap the chilled dough, and put it directly on the work surface. Roll the dough 1/4 inch thick. Use your favorite cookie cutter to cut out shaped in the dough, and transfer the cookies to the prepared baking sheets.
Bake the cookies for 12 minutes, until they are set but not browned. Removed from the oven and place the baking sheet on a cooling rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.
Directions for Icing:
In a large bowl, whisk together the sugar, egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a glaze. If the mixture is too thin, add a bit more sugar. If the mixture is too think, add a few drops of lemon juice. You can add a few drops of food coloring if desired, or you can divide the icing among many mixing bowls if you need more than one color.
The best way to ice sugar cookies is with a pastry bag fitted with a small or medium tip. First, outline the cooki or design, then fill it in. Let the icing harded before serving.
The cookies can be kept in an airtight container for up to 3 days.
Chocolate Chip Cookies
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 2/3 cups (16 ounces)semisweet chocolate chips
Directions:
In a large bowl, whisk the flour, salt, and baking soda together; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
Add the flour mixture, bit by bit, mixing after each addition.
Using a spatula or wooden spoon, fold in the chocolate chips.
Cover the bowl tightly and put in the fridge for six hours.
Preheat the oven to 375 F degrees.
Use an ice cream scoop to scoop out 2-tablespoon sized balls. Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 12-14 minutes. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
The cookies can be stored in an airtight container for up to 3 days.
Classic Sugar Cookies
Ingredients:
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 tablespoons cold vegetable shortening
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Ingredients for the Basic Royal Icing:
2 cups confectioners' sugar, sifted
2 large egg whites
2 teaspoons freshly squeezed lemon juice
Directions for Cookies:
In a medium bowl, whisk together the flour, salt and baking powder and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Dust a clean work surface with a sprinkling of flour. Unwrap the chilled dough, and put it directly on the work surface. Roll the dough 1/4 inch thick. Use your favorite cookie cutter to cut out shaped in the dough, and transfer the cookies to the prepared baking sheets.
Bake the cookies for 12 minutes, until they are set but not browned. Removed from the oven and place the baking sheet on a cooling rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.
Directions for Icing:
In a large bowl, whisk together the sugar, egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a glaze. If the mixture is too thin, add a bit more sugar. If the mixture is too think, add a few drops of lemon juice. You can add a few drops of food coloring if desired, or you can divide the icing among many mixing bowls if you need more than one color.
The best way to ice sugar cookies is with a pastry bag fitted with a small or medium tip. First, outline the cooki or design, then fill it in. Let the icing harded before serving.
The cookies can be kept in an airtight container for up to 3 days.
Thursday, November 26, 2009
Things I Have Baked This Week
Brownies
Chocolate Chip Cookies
Sugar Cookies with Royal Icing
Pecan Pie
Pumpkin Pie
Recipes and pictures to come!
Chocolate Chip Cookies
Sugar Cookies with Royal Icing
Pecan Pie
Pumpkin Pie
Recipes and pictures to come!
Friday, November 20, 2009
Holiday Butter
Take a jar of:
Mix it with 8 oz. of Philadelphia Cream Cheese. Throw in a 1/4 cup of sugar and a 1/4 tsp. of vanilla. Once all that is blended fold in a tub of Cool Whip. Your end result is to die for Pumpkin Butter!! Delicious!! Pair it with:
Mix it with 8 oz. of Philadelphia Cream Cheese. Throw in a 1/4 cup of sugar and a 1/4 tsp. of vanilla. Once all that is blended fold in a tub of Cool Whip. Your end result is to die for Pumpkin Butter!! Delicious!! Pair it with:
Dessert of the Week: Ode to Elvis Cupcakes
Ingredients for Banana Cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1/4 tsp. nutmeg
1 cup (about 2 large masked ripe bananas
Ingredients for Peanut Butter Frosting
1/2 cup peanut butter
1/2 cup (1 stick) sweet butter, softened
2 tsp. vanilla extract
2 cups confectioners' sugar, sifted
2 tbsp. milk
Directions for cupcakes
Preheat oven to 350*F. Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, eggs and nutmeg in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the mashed bananas until well combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven for 5 minutes. Then remove the cupcakes and cool on a rack.
Directions for frosting
To make the frosting, combine peanut butter, butter and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1 to 2 minutes. Add the confectioners' sugar along with the milk, and beat until well combined. Swirl the frosting onto the cooled cupcakes.
Serve with your favorite Elvis songs or movie playing!
Wednesday, November 18, 2009
babycakes
Coming soon to a 2nd birthday party near you, cupcakes from Babycakes in Torrance. They were a hit last year, and I'm sure they will be a hit this year. We will also be baking chocolate chip cookies and sugar cookies (possibly brownies too).
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