Search This Blog


Monday, November 30, 2015

Cranberry Almond bread

That time once again.  I love making new things and it's perfect because I can take what I make to work and use my coworkers as my taste testers.  Lucky for me so far they have not eaten anything they didn't like.  There was one who didn't like coconut, oh well her loss.  Can't remember what it was that I made but when she bit into it she immediately spit it out.  LOL  Not to worry she didn't offend me because it was just her opinion and everyone else enjoyed it.

1 (8oz) cream cheese, softened
1 egg
2 C. all-purpose flour
1 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. apple juice (or orange juice)
1/4 c. butter, melted
1 tsp. vanilla extract
1/2 tsp. almond extract
1 egg, beaten
2 c. coarsely chopped fresh cranberries
sliced almonds (optional, to taste)

Heat oven to 325 degrees. Grease bottom only of 9x5 bread loaf pan with shortening; lightly flour. In small bowl, beat cream cheese until light and fluffy. Add 1 egg; blend well. Set aside.
In large bowl, mix flour, sugar, baking powder, baking soda and salt. Stir in apple juice, butter, vanilla extract, almond extract and beaten egg until well blended. Fold in cranberries and nuts. Spoon half of batter into pan. Spoon cream cheese mixture evenly over batter. Top with remaining batter and swirl batter with a knife a few times (to swirl the cream cheese through the batter). Sprinkle almonds over the top (optional).
Bake 65 to 75 minutes or until top springs back when touched lightly in center. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Monday, November 23, 2015

Tea Bag Dispenser

A couple of weeks ago my friend Patsy and I went to some craft stores in KC.  They had one of these on display and Patsy really wants to make one for a friend of hers so I went searching for the dirctions, which I found on You Tube.  Love that site, so many things you can learn.

Well I went to the drawing board and made this.  think it came out really cute.

side view
and top view

The paper flower was a bit of a pain to make but when I finally got it together it looked cute.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, November 16, 2015

Non Traditional Wedding Card

Recently I went to a wedding that was very non traditional.  They were married on Halloween, all the bridesmades were dressed in black, each having a different dress. (which I thought was really smart, because I would think if they picked out the dress they would for sure wear it again.)  I didn't want to make a normal all white card so decided since they had lots of black I would play off that.

Here is the card which I made the design on my eclips.
and here is the insde.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, November 9, 2015

almond shortbread bars with Blueberry Jam

I made this for my Monday work treat.  It was really tasty but in my opinion it didn't have enough jam, so next time I'll use about 3/4 cup  or a bit more.  It is a quick easy recipe and I will for sure make it again.  These would be a great addition to Holiday baking.  Also I cut my squares a bit smaller and got 22 bars.

Adapted from "the Chew"
3/4 cup unsalted butter (softened)
3/4 cup sugar
1 large egg, plus 1 large egg yolk
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/3 cup blueberry (or jam of your choice)
1 tablespoon almond-flavored liqueur
1/2 cup slivered almonds

Line an 8-inch-square baking pan with parchment paper, with an overhang on two sides for gripping and removing the bars after baking.
In a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, about 2 minutes. Add the egg, yolk, and almond extract and beat until smooth.
Add the flour, baking powder, and salt and mix on low just until the dough comes together. Flour your fingers and press about two-thirds of the dough into the prepared pan. Put the crust and remaining dough in the refrigerator to chill until firm, about 30 minutes. Preheat the oven to 350°F. In a small bowl, stir together the jam and amaretto. Spread over the chilled crust, leaving a ½-inch border. Sprinkle the almonds over the top, then crumble the remaining dough over the almonds. Bake until the jam is bubbly and the topping is golden brown, about 35 minutes. Cool in the pan on a rack. Use the foil to lift the whole thing from the pan and cut into 12 squares.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things YOU L♥ve.

Monday, November 2, 2015

Butter Toffee Cookies

This is one of the easiest cookies to make and are so tasty.  I made these for my Monday work treat.  I've added this recipe to my Holiday Baking list.  It's a must try.  

3/4 cp butter
1 lg egg
1 tsp vanilla
2 cups flour
1/4 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup toffee bits

Heat oven to 350°F.
Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and baking soda; beat at low speed until well mixed. Stir in toffee bits.
Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch circles using bottom of glass. If glass sticks, dip glass in sugar.
Bake 9-11 minutes or until edges are just lightly browned. Do not over bake. Sprinkle with sugar while warm. Cool completely.  Makes about 3 doz. cookies.

Thank for stopping by, have a wonderful week and Always Remember to Find the Time To Do ALL the things YOU L♥ve.

Monday, September 28, 2015

apple dapple cake

 Monday work cake.  This is such an easy cake to make.  Takes more time to wait for it to cool than it does to put it all together.    This would be a great cake for the cooler weather in the fall.  I bet you could also change the fruit to give it a totally different flavor.  HMMM maybe next time.



For the cake:
1. Heat the oven to 325°F and arrange a rack in the middle. Generously coat a 10-inch tube pan with butter (the pan should have a removable bottom), and set aside.

2. Place the flour, baking soda, and salt in a medium bowl and whisk to combine and aerate; set aside.

3. Place the sugar and oil in a large bowl and whisk to combine. Add the eggs and vanilla and whisk until thoroughly combined. Add the reserved flour mixture and, using a rubber spatula, stir until just evenly incorporated, being careful not to overmix. Stir in the apples and nuts until evenly distributed. Pour the batter into the prepared pan and smooth the top.

'4.Bake until the surface of the cake is golden brown and a toothpick or wooden skewer inserted into the center comes out clean, about 60 to 65 minutes. Place on a wire rack while you make the glaze.

For the glaze:
Place all of the ingredients in a small saucepan over medium heat. Bring to a boil, stirring often until the sugar has completely dissolved. Continue to boil, stirring occasionally, until the mixture has thickened slightly, about 3 minutes more.
While the cake is still warm and in the tube pan, pour all of the glaze over it. Let sit until completely cooled, at least 2 hours.
To remove the cake from the pan, run a knife between the cake and both the perimeter of the pan and the tube.

Butter, for coating the pan
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 3/4 cups granulated sugar
1 1/4 cups canola or vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups peeled, cored, and medium-dice Granny Smith apples (from about 3 medium apples)
2 cups coarsely chopped pecans (about 8 ounces)

For the glaze:

3/4 cup packed dark brown sugar
4 tablespoons unsalted butter (1/2 stick), cut into large chunks
1/3 cup heavy cream

 Arrange a sheet of aluminum foil so that it’s directly touching the surface of the cake, making a hole in the foil to expose the tube.  Flip the pan over and push the removable bottom and cake down onto the foil.  Remove the sides of the pan and the removable bottom. (If the cake sticks to the bottom, run a knife between it and the bottom).   Invert a cake or serving platter over the cake. Flip the cake and platter over and remove the foil.  Store at room temperature in an airtight container for up to 3 days.
Another very good cake.   Will make this again for sure.
Thanks for stopping by, have a wonderful week and Always Remember To Find The Time to DO ALL the THings You L♥ve.

Monday, September 21, 2015

Kentucky Butter Cake

Another Monday work treat.  One of the maintenance men asked me when I made the Apple Dapple cake if I have every made or heard of a Butter Cake...Nope have not, he said you can buy them in the local grocery's but they were out so he order some so I could taste it.  :)  think that was a hint that he would like me to make one.   So went searching and found this one, so simple as you can see in the directions, dump it all in mixer and then bake....can't get much easier than that! 

1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla


 Preheat the oven to 325°F/165°C
Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
This cake is really a crowd pleaser.  Bet it would be good with a fruit compote sort of sauce too.
Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the things You L♥ve.
Related Posts Plugin for WordPress, Blogger...