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Monday, July 27, 2015

Poppy Seed Almond Cookies




My Monday work treat.  These were a big hit with my boss he even had his wife ask me for the recipe.  They are very tasty and would be great as an added treat for a Bunch...but really a great cookie for any time.  I will be adding them to my Holiday Cookie List.

printable
adapted from here
Ingredients

1/2 cup butter, softened
1/2 cup coconut oil
1½ cups sugar
1 egg
1 teaspoon almond extract
1 Tablespoon plus 1 teaspoon Poppy Seeds
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon baking powder
2¼ cups flour
sliced almonds to garnish

Almond Glaze
1½ cup powdered sugar
1 teaspoon almond extract
1 Tablespoon milk
¼ teaspoon vanilla
Instructions
Preheat oven to 350 degrees F.
In a large bowl, cream butter and sugar together.
Add egg and beat in well.
Add almond extract, vanilla, and Poppy Seeds and mix until well blended.
Add salt, baking powder and flour and mix until well incorporated.
Roll cookies into 1 inch balls and place on greased cookie sheet. Space cookie dough balls about 2 inches apart from each other.
Bake at 350 degrees F for 8-10 minutes or until lightly golden on the edges of cookies.
Combine glaze ingredients in a medium bowl and whisk until smooth glaze is formed. Drizzle as much as desired over slightly warmed cookies and ganish with almonds.
Let finish cooling completely before eating

 Have a wonderful week and Always Remember to Find the Time to Do All the Things You L♥ve.
Donna

Monday, July 20, 2015

Hummingbird Bundt Cake


My weekly treat for work.  I had been wanting to make something with pineapple since our local grocer has had them on sale.  Can't beat it when you can get a fresh pineapple for a buck.  I was originally going to make a pineapple banana bread when I stumbled upon this recipe.  I must say it sure is good and oh so quick to put together and best of all is you only use 1 bowl.


printable

Hummingbird Bundt Cake

ingredients:

1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 tsp. vanilla extract
Glaze:
4 oz. cream cheese, cubed & softened
2 cups sifted powdered sugar
1 tsp. vanilla extract
1 to 2 TBL. milk

Prepare Cake Batter:  Preheat oven to 350*.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan.  Spoon batter over pecans.
Bake at 350* for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Glaze:  Process cream cheese, powdered sugar, vanilla, and 1 TBL milk in a food processor until well blended.  Add remaining 1 TBL. milk, 1 tsp. at a time, processing until smooth.  Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
Sure hope you try this cake, you won't be sorry.  Another great recipe to add to my list.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to do ALL the things you L♥ve.
Donna

Monday, July 13, 2015

another blueberry lemon scone

 

Mondays Treat  ....not much to say other than YUM!

 

  printable

adapted from here

Lemon Blueberry Scones


2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
6 tbsp cold butter
1/3 cup milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup fresh blueberries
milk for brushing tops

Glaze 


1/2 cup powdered sugar
1 tbsp lemon juice
pinch of lemon zest

Preheat oven to 400°
Combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients till crumbly. Stir in milk, lemon juice and lemon zest until moistened. Fold in fresh blueberries. Pat into circle about one inch thick on lightly floured counter. Cut into 8 wedges. Place one-two inches apart on a lightly greased cookie sheet. Brush tops with milk. Bake for about 17 minutes or until golden brown. Cool slightly and drizzle with glaze.
For glaze- Combine all ingredients in a small bowl. You may need more or less lemon juice to get the consistency you need.

Thanks for stopping by, have a wonderful day and Always Remember to Find the Time to DO ALL the thing YOU L♥ve
Donna

Monday, July 6, 2015

Apple Crisp coffee Cake

 This is the cake I made for our Monday meeting.  The second one was divided up between, myself, family and my sister in law.  Had a little more to take to work.
Here is a picture of it before I put the icing on.  Yummy either way.

 adapted from here

 Now with icing


printable
makes 2 8" cakes
Ingredients
    2 - 2 1/2 cups Unbleached All-Purpose Flour
    1 cup whole wheat pastry flour
    1/4 cup sugar
    2 1/4 teaspoons (1 package) Quick Rise or Platinum Yeast
    1/2 teaspoon salt
    1/4 teaspoon cinnamon
    3/4 cup milk
    1/4 cup unsalted butter, cut in to pieces
    2 large eggs, room temperature
    4 large Granny Smith apples, peeled, cored, diced
    1/2 cup sugar
    1 teaspoon ground cinnamon
    1/4 cup fresh lemon juice
    3 tablespoons unsalted butter
    1/3 cup packed light brown sugar
    1/3 cup all-purpose flour
    1/4 cup old-fashioned rolled oats (not quick-cooking)
    1/4 cup sliced almonds
    1/4 teaspoon cinnamon
    1/8 teaspoon salt
    3 tablespoons butter, melted
    1 cup powdered sugar
    1 tablespoon milk

    Apple Filling
    4 large Granny Smith apples, peeled, cored, diced
    1/2 cup sugar
    1 teaspoon ground cinnamon
    1/4 cup fresh lemon juice
    3 tablespoons unsalted butter

    Streusel Topping
    1/3 cup packed light brown sugar
    1/3 cup all-purpose flour
    1/4 cup old-fashioned rolled oats (not quick-cooking)
    1/4 cup sliced almonds
    1/4 teaspoon cinnamon
    1/8 teaspoon salt
    3 tablespoons butter, melted

    Icing
    1 cup powdered sugar
    1 tablespoon milk

    ****I skipped one of the steps by mistake and didn't do the first rise and it still came out really good***  I just made the dough, rolled it out and put topping on and let rise then baked****

    and a slice


    Directions

    In the bowl of a stand mixer, using the paddle attachment, combine 1 cup flour, 1 cup whole wheat pastry flour, sugar, yeast, salt, and cinnamon.

    In a microwave safe dish, heat milk and butter until warm (120° – 130°F). Add heated milk and butter to flour mixture. Mix in eggs. Blend at low speed until moistened. Beat 3 minutes at medium speed.

    Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rest until doubled, about an hour.

    While the dough is rising, prepare the apple filling:

     combine apples, 1/2 cup sugar, lemon juice, and cinnamon. Melt 3 tablespoons butter in a sauté pan. Add the apple mixture and sauté over medium heat until apples are tender and juices are thickened, about 10 minutes. Remove from heat and cool to room temperature before using.

    Prepare streusel topping:
    In a large bowl combine brown sugar, flour, oats, almonds, cinnamon, and salt. Add melted butter and mix with a fork or your hands until mixture forms large clumbs.
    Coat a 8” springform pan with non-stick cooking spray, or cut 2 pieces of parchment to fit 2 8-inch round cake pans. Sprays pans, line with parchment, and spray parchment.

    Divide dough in half and keep remaining half covered with plastic wrap.
    Divide the dough again in to two pieces – a smaller piece 1/3 of the dough and a larger piece 2/3 of the dough. Shape the larger piece into a ball, then on a lightly floured surface, roll the dough in to a 9-inch round. Put the round in to the bottom of the springform pan. If necessary, use your fingers to press the dough to fit the pan.
    Divide the smaller piece in to four pieces. Use your hands to roll each piece in to a 16-inch long rope. Twist two ropes together and place it on top of the dough in the pan, along the outside to create an decorative border. Repeat with the remaining two ropes and join the twists together in the pan. Cover.
    Repeat with remaining half of the dough.
    Place half of the apple filling in the middle of each coffee cake and spread to the border. Top the apple filling with streusel topping.
    Cover; let rise in warm place until doubled in size, about 45 minutes.
    Preheat oven to 350°. Uncover coffee cakes. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Carefully remove from pan; place on serving plate.
    Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over warm coffee cakes.

    This is very yummy and would be wonderful for breakfast.  May add this to my list for holiday baking.
    Thanks for stopping by, have a wonderful week and remember to find the time to Do ALL the things YOU L♥ve.
    Donna

    Monday, June 29, 2015

    Cronuts


    I made these for my daughter and son in law's 20 wedding anniversary dinner.   Wow hard to believe my little girl has been married that long.  Thinking back I remember all the fun things getting ready for the big day.  Shopping for her dress, deciding where to have the reception.  At the time my sister in law was still living in NY, so her, her daughter and her granddaughter came out via AMTrack, she said they had a wonderful time seeing all the sights.  Can't remember now how long it took, maybe 2 days.  My niece wouldn't fly so that's why they took the train.


    found it here 
    printable
    Ingredients
    1 8 oz. seamless crescent dough sheet
    1 cup canola oil
    1 1/4 cups confectioners' sugar
    2 tablespoons milk
    Instructions
     Roll out dough sheet on your work surface. Fold in half and then fold again. Using a rolling pin, slightly and carefully roll out the folded dough sheet until you can cut out 3 (3 1/2 inch) doughnut shapes out of the dough. Reroll the scraps and cut out 2 additional doughnut shapes.
     Heat oil in a medium skillet over medium-high heat until it reaches 350 degrees F. Fry doughnuts 1-2 minutes per side or until golden. Drain on a paper towel-lined plate. While the cronuts are slightly cooling, prepare the glaze by whisking together the sugar and milk until smooth. Dip cronuts into the glaze, let sit for a couple of minutes (to let the glaze set) and enjoy.
    Notes
    1. Cronuts are best when enjoyed immediately.

    Monday, June 22, 2015

    Almond Cherry Scones

     This was a work treat.  It was a huge hit and several said it's one of their favorites and any time I want to make them again would be fine with them.  They really are wonderful.  Just the right amount of almond flavor and sweetness.  Something I will make many more times.  Will probably be an item I will add to my holiday baking.

    printable
     adapted from here
    Cherry Marzipan Scones

    Makes 12  scones
    For the scones:
    1/2 cup (4 3/4 ounces) fresh, moist almond paste, crumbled
    2 tablespoons sugar
    2 cups all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    5 tablespoons cold, unsalted butter, in 1/2" cubes
    3/4 cup plus 2 tablespoons greek yogurt (I used low-fat), plus extra for serving
    1/2 teaspoon almond extract
    1 1/2 cups or 1 pkg of frozen sweet cherries (you can use fresh sweet cherries, stemmed, pitted and quartered to equal 1 cup)


    For the top:
    1-2 tablespoons milk or cream
    a small handful of sliced almonds (preferably unblanched)
    1 tablespoon coarse sugar
    In the body of a food processor, combine the almond paste, sugar, flour, baking powder and salt. Pulse to combine and break up the almond paste. Add the butter, and pulse until the mixture resembles gravel, with a few pea-sized butter chunks throughout. Dollop the yogurt over the top, sprinkle with the almond extract, and pulse until the mixture begins to form large clumps and looks somewhat homogeneous.
    Dump the dough out onto a lightly floured surface, dust the top lightly with flour, and roll into a 12 by 8" rectangle, turning and flipping the dough, dusting with flour as needed to prevent sticking.
    Lay the prepared cherries over half the dough. Fold the other half of the dough over the cherries, and press down gently but firmly (this will help the cherries stay in place when you slice and move the scones). Freeze the mega-scone until fairly firm, but not frozen, 20 minutes.
    Position a rack in the upper center of the oven and preheat to 425ºF. Line a heavy baking sheet with parchment paper, and stack it on top of a second heavy baking sheet.
    Use a sharp chef's knife to trim away the outer 1/4" from each side of the scone, then cut into 12 squares. Brush the tops with cream, sprinkle with the almonds, pressing them lightly into the scones, then sprinkle with the coarse sugar.
    Carefully transfer the scones to the parchment sheet pan, spacing them at least 2 inches apart. Bake the scones until they are golden brown on top, 18-20 minutes.
    Let the scones cool to warm. They are best served shortly after baking (with more greek yogurt!) but will keep for up to 3 days at room temperature. Reheat in an oven or toaster oven for best results.
    Thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
    Donna

    Almond Cherry Scones

     This was a work treat.  It was a huge hit and several said it's one of their favorites and any time I want to make them again would be fine with them.  They really are wonderful.  Just the right amount of almond flavor and sweetness.  Something I will make many more times.  Will probably be an item I will add to my holiday baking.

    printable
     adapted from here
    Cherry Marzipan Scones

    Makes 12  scones
    For the scones:
    1/2 cup (4 3/4 ounces) fresh, moist almond paste, crumbled
    2 tablespoons sugar
    2 cups all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    5 tablespoons cold, unsalted butter, in 1/2" cubes
    3/4 cup plus 2 tablespoons greek yogurt (I used low-fat), plus extra for serving
    1/2 teaspoon almond extract
    1 1/2 cups or 1 pkg of frozen sweet cherries (you can use fresh sweet cherries, stemmed, pitted and quartered to equal 1 cup)


    For the top:
    1-2 tablespoons milk or cream
    a small handful of sliced almonds (preferably unblanched)
    1 tablespoon coarse sugar
    In the body of a food processor, combine the almond paste, sugar, flour, baking powder and salt. Pulse to combine and break up the almond paste. Add the butter, and pulse until the mixture resembles gravel, with a few pea-sized butter chunks throughout. Dollop the yogurt over the top, sprinkle with the almond extract, and pulse until the mixture begins to form large clumps and looks somewhat homogeneous.
    Dump the dough out onto a lightly floured surface, dust the top lightly with flour, and roll into a 12 by 8" rectangle, turning and flipping the dough, dusting with flour as needed to prevent sticking.
    Lay the prepared cherries over half the dough. Fold the other half of the dough over the cherries, and press down gently but firmly (this will help the cherries stay in place when you slice and move the scones). Freeze the mega-scone until fairly firm, but not frozen, 20 minutes.
    Position a rack in the upper center of the oven and preheat to 425ºF. Line a heavy baking sheet with parchment paper, and stack it on top of a second heavy baking sheet.
    Use a sharp chef's knife to trim away the outer 1/4" from each side of the scone, then cut into 12 squares. Brush the tops with cream, sprinkle with the almonds, pressing them lightly into the scones, then sprinkle with the coarse sugar.
    Carefully transfer the scones to the parchment sheet pan, spacing them at least 2 inches apart. Bake the scones until they are golden brown on top, 18-20 minutes.
    Let the scones cool to warm. They are best served shortly after baking (with more greek yogurt!) but will keep for up to 3 days at room temperature. Reheat in an oven or toaster oven for best results.
    Thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
    Donna
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