Baking and Baking and more Baking

Pumpkin Cranberry Scones

The Leaves Colorful and falling today! ~ Great Reason to bake something with Pumpkin!



Pumpkin Cranberry Scones:
2 cups all-purpose flour, plus more for dusting
1/3 cup lightly packed light brown muscovado sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup very cold buttermilk
1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
Scant 1/4 cup candied ginger, finely diced
1/4 cup heavy cream
Whipped Maple Butter:
1 cup heavy cream
1/4 cup pure maple syrup
Pinch sea salt

Directions

For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
Recipe courtesy of Bobby Flay

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/pumpkin-cranberry-scones-with-whipped-maple-butter.print.html?oc=linkback

One Bowl Double Chocolate Chip Brownies

Super easy and Very Chocolatey Brownie Recipe

2 cups Chocolate Chips ~ Divided
1/2 cup butter
3 Large Eggs
1 tsp vanilla
1 1/4 cups flour
1 cup Sugar
1/4 tsp espresso powder
1/4 tsp baking soda
1/2 cup Chopped nuts

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.

I love to make this in my large glass batter bowl and Stir by hand.
Melt 1 cup of the chocolate chips with the butter in a glass bowl in the microwave.  30 second intervals and stir until smooth and all is melted.  Stir in the eggs and vanilla until smooth.  Then stir in the flour, sugar, espresso powder and baking soda. Stir until everything is well mixed. Now stir in the remaining 1 cup of Chocolate Chips and Nuts. Spread into baking pan.  Bake for about 20 minutes.

Baking Kolaches

Czech Kolaches 

Recipe makes 56
Ingredients
2 cups whole milk
3/4 cup butter, cut up
3/4 cup shortening, cut up
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
6 cups all-purpose flour
2 packages active dry yeast envelopes
Desired filling (see below)
Powdered Sugar Icing (see below)

Directions:

In a large saucepan, heat and stir milk, butter, shortening, sugar and salt just until warm (120 degreesF to 130 degrees F) and butter and shortening almost melt. Set aside and cool for 5 minutes. Stir in eggs.
In a large mixing bowl, combine 3 cups of the flour and the yeast. Add milk mixture. Beat with an electric mixer on low speed for 30 seconds or until combined. Beat on high speed for 3 minutes. Gradually add remaining flour, switching to a wooden spoon if necessary to stir in last amount of flour. (Dough will be very soft.) Cover bowl with plastic wrap and chill overnight.

Shape chilled dough into 1 1/2-inch balls. Place 2 inches apart on baking sheets lined with parchment paper. Cover; let rise in a warm place 30 minutes. Use your thumb or the back of a round measuring teaspoon to make a deep indentation in center of a few balls at a time. Spoon about 1 teaspoon filling into each indentation. Repeat with remaining balls and filling.

Bake one or two pans of kolaches at a time at 325 degrees for 12 to 15 minutes or until lightly golden on the bottoms. Immediately remove to racks; cool slightly. If you like, drizzle with icing before serving.

Poppy Seed Filling: In a coffee grinder or small food processor blend 3/4 cup (4 ounces) poppy seeds until fine. Set aside. In a small saucepan combine 1/2 cup milk, 1/3 cup sugar, 2 tablespoons butter, 1 tablespoon honey and a dash of salt. Cook and stir over medium heat until butter is melted. Remove from heat. In a small bowl, lightly beat 2 egg yolks. Gradually stir about half of the warm milk mixture into beaten yolks. Return the yolk mixture to milk mixture in saucepan and stir to combine. Cook and stir over medium heat just until mixture thickens and coats a spoon. Remove from heat. Stir in poppy seeds and 1/2 teaspoon lemon zest. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.

Raspberry Filling: In a medium saucepan, combine 2 cups frozen raspberries, 3/4 cup sugar, 2 tablespoons water, 1 tablespoon cornstarch and 1 teaspoon lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.

Apricot Filling: In a medium saucepan, combine 1 1/2 cups chopped dried apricots and 1 1/2 cups apricot nectar. Cook and stir over medium-high heat until boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and stir in 1/4 teaspoon ground cinnamon. Cool slightly. Place in a blender and blend until smooth. (Mixture should be thicker than applesauce.) Transfer to a bowl and chill, covered, for several hours or up to 2 days. Makes 1 1/2 cup.
Powdered Sugar Icing: In a small bowl, combine 2 cups powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Makes 2/3 cup.
storage

Store unglazed kolaches in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

Spiced Apple Cake with Orange Glaze

Was in the Fall Baking Mood yesterday!  After I had spent the afternoon in my studio creating fall things for my booth and an upcoming show, I came home and make this cake for an after school snack! Super moist and full of Fall Spice Flavor!!

Spiced Apple Cake with Orange Glaze

2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg- Fresh Ground
1/4 tsp ground cloves
3/4 cup sugar
1/2 cup butter, room temperature
2 eggs
1/2 cup buttermilk
1 cup apple butter

For the glaze:
1 cup confectioner’s sugar
orange zest from 1 orange
2 Tbsp fresh orange juice

Preheat oven to 350°F.

Add flour, baking soda, salt, cinnamon, nutmeg, and cloves to a medium bowl. Whisk to combine.

Cream sugar and softened butter in large bowl.  Add eggs, beating thoroughly.  Beat in dry ingredients alternately with buttermilk.  Stir in apple butter.

Pour into a greased 9x5x3-inch loaf pan

Bake in 350°F oven 55 to 65 minutes or until cake tests done.  Cool 10 minutes before removing from pan.

Make orange glaze by combining powdered sugar, orange juice, and orange peel. Spoon glaze over warm cake.

adapted from:  Musselmans

Lemon Poppy Seed Cake

I love this Lemon poppy seed cake!  The Lemon Syrup and lots of  lemon zest is the Secret to this Great Cake! 

• 2 and 3/4 cups all-purpose flour
• 1/4 cup  cornstarch
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup poppy seeds
• 1 cup unsalted butter, softened to room temperature
• 2 cups  granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• zest of 4 large lemons 
• juice of 2 large lemons
• 1 cup buttermilk, room temperature

Lemon Syrup

• 1/2 cup granulated sugar
• juice of 2 large lemons

LEMON GLAZE

• 1 cup sifted confectioners sugar
• juice of 1/2 large lemon 

Directions:

Start by Soaking the poppy seeds in the Buttermilk - stir and set aside..

1. Lower the oven rack to the lower third position and preheat the oven to 350F degrees.  Prepare the Bundt Pan- I coated mine with Coconut oil and dusted with flour.   Set aside.
2. Make the cake: Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda,  Set aside.
3. 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 sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the lemon zest and lemon juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over mix. The batter will be slightly thick.
4. Pour/spoon the batter evenly into the bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
5. During this time, make the simple syrup. Combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from heat and set aside.
6. Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Spoon the syrup on top of the cake. Allow cake to cool before glazing and serving.
7. Make the glaze: Whisk the confectioners' sugar and lemon juice.  I added 2 Tablespoons of softened butter to my icing..  
8.  Prepare cake and syrup through step 6. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 2 months. The flavor will be amazing after this time! Bring to room temperature and continue with step 7.

Recipe Source: http://www.amazon.com/Make-It-Ahead-Barefoot-Contessa/dp/0307464881

Chocolate Banana Crumb Cake

Chocolate Banana Crumb Cake

Serves 9

Chocolate Banana Crumb Cake 

1/4 pound (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1 extra-large egg, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups mashed bananas (3 to 4 very ripe bananas) (see Recipe Note)
1/4 cup sour cream
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel topping:3/4 cup light brown sugar, lightly packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
6 ounces bittersweet chocolate, chopped
3 tablespoons chopped walnuts

Preheat the oven to 350°F. Grease and flour an 8x8x2-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. With the mixer on low, beat in the egg, vanilla, banana, and sour cream and mix until combined. Don’t worry—it may look curdled. In another bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones. Scrape into the prepared pan and smooth the top.

For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a medium bowl and pinch the ingredients together with your fingers until the mixture makes crumbles. Add the chocolate and combine.

Distribute the streusel evenly over the batter, sprinkle the almonds on top, and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool in the pan and serve warm or at room temperature.

Love this Recipe from one Barefoot Contessa

Super Rich St. Patty's Day Sandwich Cookies

Very Rich and Full of Chocolate and Mint Flavor!  

~  A Perfect Treat for St. Patrick's Day 

Super Rich St. Patty's Day Sandwich Cookies

2 ¼ sticks unsalted butter, room temperature

1 cup granulated sugar

1 cup dark brown sugar

2 eggs

2 ½ cups flour

¾ cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon kosher salt

12 ounces chopped Andes mints

Green Mint Butter cream Filling:  

1 cup unsalted butter

4 cups confectioners sugar

2-3 teaspoons milk

½ teaspoon Creme de Menthe Flavoring
Green Food Coloring

1. Preheat oven to 350ºF. Line baking sheets
    with parchment paper and set aside.
2. Cream butter and sugars until light and fluffy.
     Add eggs one at a time, beating well after each addition.
3. In a separate bowl mix together dry ingredients: flour,
    cocoa powder, soda, and salt.
4. Add dry ingredients to the wet ingredients and mix until combined,
    scraping down the sides as needed.
    Mix in the Andes Mint Candies using a wooden spoon.
5. Drop by rounded Tablespoons onto cookie sheets and bake for 10-12 minutes.
    Cool Cookies and Fill with butter cream to make sandwiches

6. For the frosting: In an electric mixer beat the butter until smooth,
    then add the confectioners’ sugar and beat until smooth again.
    Add the milk one teaspoon at a time until the frosting is spreadable,
    then beat in the peppermint extract and food coloring. 

Chocolate Cream Cheese Brownies

Great Brownie Recipe~ Gone in no Time

Chocolate Cream Cheese Brownies

1 Cup Chocolate Chips
3 Tablespoons Butter
2 Tablespoons Butter, softened
1 3oz pkg cream cheese
1/4 cup sugar
1 egg
1 Tablespoon flour
1 tsp vanilla
2 eggs
3/4 cup sugar
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts
1 tsp vanilla
1/4 tsp almond

Grease a 9x9 inch pan and Preheat the oven to 350 degrees

Melt chocolate chips and 3 T of Butter in the microwave. set aside to cool.  In a Medium bowl, cream 2 T of Butter and Cream Cheese until Fluffy.  Blend in 1/4 cup sugar, 1 egg, 1 T of Flour and 1 tsp vanilla into the creamed mixture and set aside.  In another bowl, beat 2 eggs, add 3/4 cup sugar and beat until blended.   Sift Flour, Baking Powder, and Salt into egg-sugar mixture.  Stir melted chocolate mixture, walnuts, vanilla and almond extract into sugar and egg mixture. Spread 1/2 of the Chocolate mixture evenly into the pan.  Spread Cream Cheese mixture over the chocolate layer.  Drop spoonfuls of all remaining chocolate over the Cream Cheese. Swirl with a fork for a marbled effect.  Bake for 40 to 50 minutes until toothpick comes out clean.

Love These Chocolate Chunk Blondies

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks or semisweet chocolate chips
Directions
Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

A wonderful Barefoot Contessa Recipe

Chocolate Candy Cane Cookies

A great Recipe from The Pioneer Woman Cooks- A Year of Holidays-

Ingredients

• 2 sticks Salted Butter, Slightly Softened
• 1 cup Powdered (Confectioners) Sugar
• 1 whole Egg
• 2 teaspoons Vanilla
• 2-½ cups Flour
• ½ cups Unsweetened Cocoa Powder
• 1 teaspoon Salt
• 4 ounces, weight (4 Squares) Almond Bark Or White Baking Chocolate (almond Bark Works Best And Is Cheaper)
• Large Handful Of Red Or Green Peppermints

Preparation Instructions

Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.

In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.

Preheat oven to 375 degrees.

Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.

Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.

Happy Halloween- A Little Ghostly Baking

https://www.facebook.com/pages/Simply-Home-Sweet-Home/306647762682894

Virginia Mae's Brownie Recipe with Butterscotch Cream Frosting

We have been enjoying a gift of Family Recipes.  The Recipes were Scot's Grandma's.

The first one we tried was a Frosting and Brownie Recipe.  Quinn made it for all of us to enjoy.

Virginia Mae's Brownies

1 1/2 cup flour

2 cups Sugar

1 cup oil

4 eggs

1 tsp salt

8 Tablespoons Cocoa

2 tsp Vanilla

1 Cup Chopped Nuts

Mix all ingredients together and put in a large pan and bake for 30 minutes at 350 degrees.

Virginia Mae's Butterscotch Cream Frosting

1 cup brown sugar

1/4 cup sweet or sour cream (evaporate milk)

2 cups sifted powdered sugar

In a Saucepan combine sugar and butter, place over medium high heat and cook 2 minutes stirring constantly. Add Cream and bring to a full boil, still stirring.  Remove from heat; add powdered sugar gradually, beat until smooth.

Make your own Brownie Mix

Brownie Mix:

Cost is 30 cents a mix.

1 Cup Sugar

1/2 cup Flour

1/3 cup Cocoa

1/4 tsp Baking Powder

Mix and Store in jars or plastic storage bags.  

To use Mix:

Add 2 Eggs

1/2 cup vegetable oil

1 tsp Vanilla

Bake at 350 degrees for 20 to 25 minutes

Baking: Jumbo Brownie Butterscotch Expresso Cookies

Ingredients

• 2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
• 1/2 cup unsalted butter, cubed
• 4 eggs
• 1-1/2 cups sugar
• 4 teaspoons vanilla extract
• 2 teaspoons instant espresso powder
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 package (11-1/2 ounces) Butterscotch chips

Directions

• In a large saucepan, melt chocolate chips and butter over low heat,
• stirring until smooth. Remove from the heat; cool slightly.
• In a small bowl, whisk the eggs, sugar, vanilla and, if desired,
• espresso powder until blended. Whisk into chocolate mixture. In
• another bowl, mix the flour, baking powder and salt; add to
• chocolate mixture, mixing well. Fold in chocolate chunks.
• Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking
• sheets. Bake at 350° for 12-14 minutes or until set. Cool on
• pans for 1-2 minutes. Remove to wire racks to cool. Yield: about
• 1-1/2 dozen.

Adapted from Taste of Home recipe

Baking: Kolaches with Apple Filling

This is a No- yeast and Cream Cheese Dough recipe for Kolaches- Super easy and Fast!
I used a square cookie cutter to cut out the dough.

Ingredients

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 cups all-purpose flour
• 1-1/2 cups finely chopped peeled apples
• 1/4 teaspoon ground cinnamon
• ICING:
• 1 cup confectioners' sugar
• 4-1/2 teaspoons 2% milk
• 1/2 teaspoon vanilla extract

Directions

• In a large bowl, beat butter and cream cheese until light and fluffy.
• Gradually add flour and mix well. Divide dough into two portions;
• cover and refrigerate for 2 hours or until easy to handle.
• In a small bowl, combine apples and cinnamon. On a lightly floured
• surface, roll one portion of dough into a 15–in. x 9–in. rectangle;
• cut into 3-in. squares. Place a teaspoonful of apple mixture in the
• center of each square. Overlap two opposite corners of dough over
• filling; pinch tightly to seal.
• Place 2 in. apart on ungreased baking sheets. Repeat with remaining
• dough and apple mixture. Bake at 400° for 10-12 minutes or until
• bottoms are lightly browned. Cool for 1 minute before removing from
• pans to wire racks. Combine the icing ingredients; drizzle over warm
• kolaches. Yield: 2-1/2 dozen.

Taste of Home