Chewy Ginger Snaps *xmas*

These were a Monday Work Treat.  I decided to try some cookies that I will be making for Christmas and see how they were liked.  I made these a bit bigger than they should have been..had forgotten how much bigger they get during cooking.  When I make the batch for Christmas gifts I'll make them small.  I find it's hard a times to judge what a 1" ball is suppose to look like.  As you can tell mine were much bigger.  :)

Printable
Ingredients

¾ cup butter or margarine

½ cup granulated sugar
½ cup brown sugar
1 egg

¼ cup fancy molasses
2 cups all purpose flour (or substitute half whole wheat)
2 tsp baking soda
¼ tsp salt
2 tsp ginger
2 tsp cinnamon
Sugar for rolling cookies in

Instructions

1. Preheat oven to 350 degrees.
2. In large bowl, cream together butter and sugar until light and fluffy. Beat in egg and molasses.
3. In separate bowl, combine flour, soda, salt and spices. Blend dry ingredients into creamed mixture.
4. Shape dough into 1" balls and roll in sugar. Place 2" apart on greased or parchment paper-lined cookie sheets. Bake for 8-10 minutes, or until edges are golden. (Don't overbake - cookies should be slightly soft when removed from oven.)
5. Cool on baking sheet a few minutes before removing to racks to cool completely. Store in an airtight container at room temperature for 5 days (plastic container if you want them to stay chewy, glass if you prefer crispy cookies). These can also be frozen for 3-6 months.

Thanks for taking the time to stop by, have a wonderful week and Always Remember to find the Time to Do ALL the Things You L ♥ve.
Donna

Almond Jam Bars

Another weekly treat for work.  I had just returned from Vegas (my birthday treat to myself) and wanted to make something that was not time consuming to put together and baked fairly quickly.  This recipe cooks in about 30 minutes, and does go together easy.  I was originally going to make pineapple but as you can see changed my mind, maybe next time. 

 

adapted from here

  Ingredients:

1 1/2 cups AP Flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup coconut oil, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup sliced almonds
3/4 cup fruit jam (I used Strawberry Jam)

Directions:

1. Preheat oven to 350 degrees F. Grease an 8-inch square baking dish with cooking spray.  I sprayed my pan then lined it with parchment paper, (two pieces overlapping and over the sides for each removal and clean up.  I also sprayed the paper.   Set aside.
2. In a medium bowl, whisk together flour, cinnamon, salt, and baking powder. Set aside.
3. In the bowl of a stand mixer, cream coconut oil and sugars on high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract. Mix well. With the mixer on low, slowly add in the flour mixture. Mix until combined, the dough will be crumbly. Stir in the sliced almonds.
4. Stir the jam to loosen it up. Gently press half of dough into bottom of prepared baking dish. Evenly spread jam over dough. Sprinkle remaining dough over the top, making sure you cover the entire bars. Press gently to form the top layer.
5. Bake for 25 to 30 minutes or until the top is golden brown. Cool completely in pan then remove and  and cut into squares.

Hope you try this recipe, you won't be sorry.   Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things YOU L♥ve.
Donna

Dutch Apple Pie

 I made this for Thanksgiving Dinner this year.  I can't remember the last time I made a pie.  I used to make them all the time for the holidays.  This is a different take on a Dutch apple pie.  It was really good.  I used Gala apples so the pie is not a tart one.  Give it a try.  Sorry I forgot to get a shot of it cut.

Ingredients

• 1 pie crust, homemade or bought, 9"*homemade it better*
• FILLING:
• 3 lbs apples, peeled, cored and cut into slices
• 4 Tbsp butter (50 g)
• ½ cup brown sugar
• ½ cup white sugar
• 2 Tbsp water
• 2 Tbsp flour
• 1 Tbsp cornstarch
• 1 tsp cinnamon
• a pinch of nutmeg
• zest of ¼ lemon
• 1 tsp vanilla extract
• CRUMB TOPPING:
• ½ cup ground almonds
• ½ cup rolled oats
• ⅔ cup brown sugar
• ⅔ cup flour
• ½ tsp cinnamon
• 6 Tbsp butter (80 g) cold

Instructions

1. FILLING:
2. Melt butter in a large pot. Add brown and white sugar and water and stir to combine.
3. Add flour, cornstarch, cinnamon, nutmeg, lemon zest and vanilla and mix until incorporated.
4. Add apple slices and mix carefully until apples are coated with the sauce. Pour into the pie crust.
5. TOPPING:
6. Put almonds, rolled oats, brown sugar, flour and cinnamon in a food processor. Process until you get fine crumbs. Add butter and pulse a few times. Sprinkle evenly over pie filling. (To get larger crumbs, squeeze topping with your fingers.)
7. Bake for 45 minutes in preheated 350 F (175 C) oven.

Thanks for taking the time to stop by, have a wonderful week and Always Remember to Find the Time to do ALL the things YOU L♥ve.
Donna

Cranberry Orange Muffins

This is Mondays treat after Thanksgiving.  It's been rainy here for the past 4 days so it's great weather for baking, no bread but yummy muffins.  Went searching for something different and I found these and another apple one which I will also share next posting.  I made these in a regular size muffin tin because 6 large ones would only feed the Maintenance guys so there would be none left for the rest of us.  :)  I made a few changes which are listed in red.  These are a definite make again muffin, so I may put them on my list for the Christmas Holidays.
adapted from here 

Before Icicing

Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.

Ingredients:

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 2 large eggs, room temperature preferred
• 1/2 cup (120g) yogurt¹
• 2 teaspoons vanilla extract
• zest of 2 oranges
• 1 and 3/4 cups (220g) all-purpose flour  (measured correctly)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 Tablespoons (30ml) orange juice
• 2 Tablespoons (30ml) milk (any kind)
• 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)

Orange Glaze

• 1 cup (120g) confectioners' sugar
• 3 Tablespoons (45ml) orange juice

  Printable

Directions:

1. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
3. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
4. Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
5. While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
6. Make ahead tip: Unglazed muffins stay soft, fresh, and moist covered at room temperature for up to 5 days. Glazed or unglazed muffins freeze well for up to 2 months. 

Thanks for Stopping by have a wonderful week and Always Remember to Find the Time to DO ALL the thing Y♥u   l♥ve.
Donna

The Hunt

This Thanksgiving my son and Grandson went on an Elk Hunt.  This is the outcome.  All I can say is WOW.

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.
 Printable

Ingredients
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)
Instructions

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.
Donna

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.
Donna

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.
Donna

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"
Ingredients:
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.
Donna 

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
sugar
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.

Donna

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.

 

Instructions

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.
Donna

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! 

printable
 Ingredients:
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

 Directions:

 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.
Donna

pumpkin bread with brown sugar glaze

 This was another items I made on that Sunday day of baking.  This I took to work for all to enjoy.

Ingredients:

1 3/4 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1/4 tsp. ground nutmeg

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1 cup light brown sugar, packed

1 can (15 oz.) pure pumpkin (not pumpkin pie filling)

2 eggs

1/2 cup vegetable oil

1/3 cup water

For the glaze:

1 tbsp. butter

1/4 cup brown sugar

3 tbsp. milk

1/4 cup chopped pecans (optional)

Directions:

Preheat oven to 325F degrees (350F if using a metal loaf pan)

Spray loaf pan with nonstick cooking spray (I like the kind that has flour in it)

In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.

In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water.

 Stir well to combine.

Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.

Pour into loaf pan and bake for about an hour to an hour and 15 minutes. 

It took about 75 minutes in my oven using a 8.5in. x4.5in. pyrex loaf pan.  Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.

When bread is almost finished, start working on the glaze.

In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 2 minutes. Stir constantly so it doesn't burn. 

 (In this picture I'm using a toothpick. I gotta tell ya, I think it is much easier with a fork.)

When your bread is finished (while still warm), start poking a bunch of holes in it using a fork. This will allow some of the glaze to seep into the bread.  Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do.

  Start pouring your warm glaze over the warm bread. 

Try to pour slowly to allow that glaze to seep in the holes you poked.

Press chopped pecans (if you're using) into the top of the bread.

Allow to cool before slicing.

Enjoy!

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

Donna 

Carrot cake

adapted from the joy of baking

This was the other cake I made on my Sunday baking this one was for the head painter Ryan.  For some strange reason I couldn't find the Carrot Cake that I know I had posted here several years ago.  Guess it's out there is space somewhere.  Carrot cake is one my all time favorites too.   Ingredients: 1 cup pecans or walnuts toasted and chopped 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated) 2 cups (260 grams) all-purpose flour   1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 4 large eggs  1 1/2 cups (300 grams) granulated white sugar 1 cup (240 ml) safflower, vegetable, or canola oil (or other flavorless oil) 2 teaspoons pure vanilla  extract 3/4 golden raisins Cream Cheese Frosting: 1/4 cup (57 grams) unsalted butter, room temperature 8 ounces (227 grams) cream cheese, room temperature 2 cups (230 grams) confectioners (powdered or icing) sugar sifted 1 teaspoon pure vanilla  extract 1 teaspoon finely grated lemon zest or a bit of fresh lemon juice Directions:   Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. I made this is a tube pan. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.   Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.  To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers. Serves 10 - 12. Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest or juice. Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do all the things YOU L♥ve. Donna

Blueberry cake with glaze and crumb topping

 One  Sunday afternoon a couple of weeks ago I spent the day baking.  My job this time of year is very intense and a bit overwhelming at times.  There is a company that we use that does all the painting and Sheetrock work and they are the best people you would want to work with.  The owner is an awesome man that would do anything for you.  His head painter is also a terrific guy, who goes out of his way to make sure things are done right.  The sheet rock guy is just an all around sweet guy, always covered in sheet rock dust.  LOL  These group of guys make my job so much easier so for that I say thank you, thank you, thank you.  I decided this year to make them some treats.  Last week I made Ryan *(the head painter) some banana bread.  Funny one day he came in and said ya know I love banana bread, but carrot cake is my favorite.  Had nothing to do with the conversation we were having.  Think that was my hint!  So this Sunday I made Ryan his carrot cake, which will be on another post.  I made Rick, the dry wall guy brownies *that's what his boss said he would like*.  And for Darrin the boss I made this cake.

For me baking and cooking is a sign of love and it also calms me.  I think I am going to make them some homemade white bread too,  as just ad added bonus.  I have a thought in mind for that and will share in another post.

I adapted this recipe from here
cake without the icing

 

Ingredients:

For the cake

1 cup (or 2 sticks) unsalted real butter, softened to room temp.

2 cups sugar

3 large Eggland's Best eggs

1 tbsp. vanilla extract

1/2 tbsp. lemon extract*

2 3/4 cups all-purpose flour*

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cup buttermilk

1 pound fresh blueberries

For the crumble topping:

2 tbsp. real butter, slightly softened

2 tbsp. brown sugar

3 tbsp. flour

2 tbsp. oats (quick-cooking is fine)

For the glaze:

1 cup powdered sugar

1 tsp. lemon extract

2 tbsp. milk

and the cake in the background with the icing.  sorry forgot to take the picture by itself.

Directions:

Preheat your oven to 325F degrees.

Spray your bundt pan with nonstick baking spray (the kind with flour added.)

Using an electric mixer, cream together the butter and sugar.  It should look nice and fluffy when combined.

Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.

Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.  

At this point, you are going to alternately add in the flour mixture and buttermilk. Add a little flour,
 then a little buttermilk, a little more flour and a little more buttermilk...until it's all incorporated. Don't overmix it. You want to stir just until it's all come together.

Gently stir in HALF of the blueberries. Be very careful when stirring so you don't bust open all the berries. Just gently fold them in.
Add batter to pan and top with remaining blueberries.

Bake for about 65-75 minutes. Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn't be jiggly. Don't turn off oven after you take out cake. And don't even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.

While the cake is cooling, make crumble topping. Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly.

Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely. 

Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.  

Make the glaze, whisk until smooth then  drizzle over the cake *if too thick just add a bit more milk*.  Gently sprinkle the crumb topping on cake.  Serve..YUM!

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

Scratch Brownies

adapted from here
These are the brownies I made that Sunday for the drywall guy Rick.  I decided that I should make the recipe from scratch so went searching and came up with the one.  I made some changes and hope he likes them.  Won't be able to try them cause then I'd have to have one missing from the pan.  :)

Well I was told these were "ridicilous" and I'm guessing that's a good thing.  :)....and I've already been asked to make more.
printable

 

Ingredients:

1/2 cup (115g) salted butter¹

8 ounces (228g) coarsely chopped quality semi-sweet chocolate
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
2 Tablespoons (11g) unsweetened cocoa powder
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips

1/2 cup chopped pecans and then 12 or so 1/2 pecans for top

Milk Chocolate Frosting (optional)

1 and 3/4 cups (210g) confectioners' sugar
1/4 cup (22g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half
1 teaspoon vanilla extract
salt, to taste

Directions:

1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan³ with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
4. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

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

carrot peach bread

At work we have what's called Turn which was the end of July 1st week of August.  I haven't made many things for work lately but thought that since there are a couple of new people helping us this year it might be nice for them to have a pick up treat.  They work really hard and fast during this time, which consist of about 4 hard days.  I wanted to make some sort of quick bread but also wanted something with carrot.  I found this recipe and adapted it a bit.  I am going to make a banana bread next for the head painter, have to keep him happy.  :)

Ingredients:

3/4 cup chopped pecans
2 1/2 cups all-purpose flour
1/2 cup white sugar
½ cup brown sugar
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/2 cups canned peaches, drained (can use fresh)
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup greek yogurt (or milk)
2 large eggs, lightly beatenDirections:

• Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
• Stir together flour, sugars, cinnamon, baking soda, baking powder, salt and nutmeg in a large bowl; add peaches, carrots, vegetable oil, milk, eggs, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.
• Bake at 350° for ~1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely

Hope you try this, it sure is yummy.  Thanks for stopping by, have a wonderful week and Always remember to Find the time To DO ALL the things YOU L♥ve.
Donna

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

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