Saturday, July 26, 2014

Cinnamon Spritz Sandwich Cookies: Baked Sunday Mornings

These cookies are like a snickerdoodle sandwich 
with marshmallow inbetween them  
They are so stinkin' good!
The filling reminded me of the filling inside of those oatmeal sandwich cookies that you buy at the gas station when the junky food terrorists are winning their battles. LOL!  
But seriously that filling is yummy! And easy!

The cookies?....well they were a different story.  I had a hard time piping out the cookies because the dough was very stiff and I don't think I had the right tip, but I think they turned out pretty anyway.

                  So Delicious!

For the recipe please go here
To see what the other bakers did go here.

Next up is Milk Chocolate Malt Semifreddo with Chocolate Syrup.
Oh my! 

Until then

Thursday, July 24, 2014

Chocolate Cupcakes

Love me some chocolate!  
I had a couple of birthdays this month and both of these special people love 
chocolate as well so I decided to make them these cupcpakes.
They were moist,  and bursting with a deep chocolate richness! I used the frosting recipe that was with the cake recipe and it was creamy, fudgy and delicious. 
They were extremely simple to make.  You may think the batter is too runny but it bakes up beautifully.  Love this recipe.
Why use a is so easy to make cake from scratch!  
You must try these....

Moist Chocolate Cake
original source: Foodess
For cupcakes preheat oven to 375 instead, and line two 12-cup muffin tin with paper liners. Divide batter evenly among cups and bake 20-25 minutes, until tops spring back when gently pressed and a toothpick inserted in the centre comes out with just a few moist crumbs. Makes 24 cupcakes.
  • 1¾ cups all purpose flour
  • 2 cups granulated white sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • ½ cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
  1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
  4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

Thursday, July 10, 2014

Healthy Pineapple Zucchini Bread

It's zucchini time!  
My garden is starting to give me some beautiful zucchini. I know yours is too!  Here is a healthy and delicious way to use some of it.  I love the pineapple with the zucchini this makes a lovely moist quick bread.  Try will definitely like it!

Healthy Pineapple Zucchini Bread
adapted from Josies Pineapple Zucchini Bread 

3 eggs
1 cup coconut oil, melted and cooled 
3/4 cup Truvia baking blend
1 teaspoon vanilla
2 cups zucchini, grated and drained well
1 cup crushed pineapple, drained
2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 cup chopped walnuts
3/4 cup golden raisins

Preheat oven to 350°F.
Beat the first four ingredients.
Add the next three ingredients and mix well.
Add the remaining ingredients and mix well.
Bake in a 2 greased loaf pans 5x9, for an hour.
Cool for 10 min and turn out on rack.

Note: if using smaller loaf pans bake for 40 minute.

Happy Summer!
Til next time...

Friday, July 4, 2014

Strawberry-filled Angel Food Cake: ABC

I was really excited when I saw this cake up on the Avid Bakers Schedule.  This angel food cake recipe reminded me of a cake that my Mom would make me almost every birthday I had when I was a girl. 

She would use store bought angel food cake and cut it up in 
cubes and mix it with strawberries, gelatin and cool whip then put it in
an angel food cake pan and refrigerate until firm and 
then frost it with whipped topping 
and fresh strawberries.  

I just had to make this one.  
I have made an angel food cake before and it was really a simple cake to make.  This recipe on the King Arthur Flour site is also very easy.  There are 12 egg whites in this recipe and I have been very curious to find out if the separating your egg yolks with a water bottle thing really worked!  So I decided to give it a try. 

Here is a tutorial that I found on You Tube.

It worked pretty well I broke one egg yolk trying it but my water 
bottle was kinda flimsy...I need a stronger one.  
Pretty cool, huh?
Although I still like just separating the yolks in my hand.  
Well anyway, back to the cake!  

I baked up beautifully, I let it cool and put it in the freezer while I made the strawberry filling. (Give me a spoon and I could have eaten the entire bowl! LOL!) After the cake froze for a couple of hours, I hollowed out the middle using a grapefruit worked really well!  The frozen cake made this step really easy. The hubby, dog and I tasted the angel food cake scraps....yummy!  I filled and frosted the cake and stuck in the freezer and anxiously awaited for the 2 hours to pass so we could dig in! 

You gotta try this one I know 
this cake has a lot of steps to it...but if you break it up and make the cake the day before and make the filling the day of it is very manageable and really not hard at all. 

We ate this right out of the freezer! 

I wrapped up the rest and into the freezer it went!  Just hope the junky food terrorists leave me alone so I am not tempted to eat the rest!  
Oh my, I am a work in progress!

Until next time...

We sure did enjoy it!  It was a nice 4th of July treat!

Saturday, June 28, 2014

Banana Whoopie Pies with Milk Chocolate Swiss Meringue: Baked Sunday Mornings

We are makin' whoopie this week!  ;)  Whoopie pies that is!  I am going to my nieces graduation party this afternoon so I thought that I would make these today and bring them along so everyone could enjoy these little treats!  I wouldn't have made them otherwise.  Don't need sweets hanging around in my kitchen right now!  These were really easy to make.  I was a little worried about the Swiss Meringue but it came together like a charm! 

The cake/cookie part was a much more fluffy than I thought they would be but they were delicious and the banana came through and complimented the milk chocolate filling very nicely!

These are good!
They all raved about the milk chocolate Swiss Meringue!  These were a hit! Everyone loves whoopie pies!

recipe here
So get busy and make some whoopie! 


Sunday, June 22, 2014

Bourbon, Vanilla and Chocolate Milkshakes and Simple Chocolate Syrup (NOT!)- Baked Sunday Mornings

Okay, Okay....I cheated A LOT with this.  Sorry Baked Peeps but I just had to take advantage of this recipe!  As some of you might know, I have been on a weight loss journey this year.  So far I have lost nearly 60 pounds!  I have been juicing and eating clean since January.  I do indulge in an occasional treat (I am only human).  The above is pretty much a big treat to me!  We were suppose to take vanilla ice cream, whole milk, ice cubes, bourbon and a homemade chocolate syrup and make a chocolate shake.  As much as I wanted to do that....I took a different route.  My ice cream was frozen bananas and avocado.  My whole milk was almond milk.  The bourbon...well, I left that out and the chocolate syrup???  I made a vegan chocolate syrup from coconut milk, cocoa powder, Stevia and vanilla extract. 

This made one decadent, smooth, creamy, chocolaty smoothie-shake or whatever you want to call it!  I loved it!  And will add this in as a treat smoothie every now and then.

To see what the other bakers did please go here

Have Fun and As Always

Here is the vegan chocolate sauce recipe I used....

Vegan Hot Fudge and Chocolate Sauce
source My Little Celebration
1 c full-fat coconut milk
1/3 – 1/2 c cocoa powder
5 T sugar or other sweetener (or to taste)
1/2 t vanilla extract
pinch of salt
Method | Heat the coconut milk and cocoa powder in a saucepan or a double boiler over medium heat to combine. Whisk in sugar, vanilla and salt. Pour into heat-safe container – like a pyrex bowl – to cool. Once it’s cooled, transfer into a glass jar and store in the fridge for up to a month. 

Friday, June 20, 2014


Alfajores are shortbread sandwich cookies with yummy Dulce De Leche 
in the middle.

I made my own dulce de leche by simmering a can of sweetened condensed milk for 3 hours.  It is so easy!  You just have to be sure that the can always has plenty of water over it or they say it will explode!  

I spread some dulce de leche around the edges of some of these cookies and rolled them in various toppings such as nuts, toasted coconut, 
chocolate jimmies, and multicolored sprinkles.  
I like how festive they look!

Try these...You will love them!

I used the recipe from Baked Elements.  You can get the recipe here.

The is the Dulce de Leche recipe I used:

3 hours
3 hours
1 can of sweetened, condensed milk
Bring a large pan of water to a rolling boil. Make sure that you put enough water in the pan to completely cover the can you’re about to cook.
Remove the label from the can of sweetened, condensed milk and carefully submerge it into the boiling water using a pair of thongs or a slotted spoon. Make sure you place the can on its side, so it can roll around. If you place the can bottom or top-side down, the boiling water can cause it to bounce up and down, which is really annoying…
Cook the can for 3 hours, making sure the can is covered with water at all times. Add more boiling water if necessary.
Using a pair of thongs, a fork or a slotted spoon, take the can out of the pan and place it onto a heatproof surface to cool. Make sure it has cooled to room temperature before you open the can, otherwise the dulce de leche will squirt out like a fountain… Once cooled, stir until smooth.
Cooled dulce de leche can be stored, tightly covered, in the refrigerator for up to 3 weeks