All posts for the month November, 2011

Fudge-Filled Chocolate Chip Cookies:

Let me just start off by saying that this recipe comes from a book called big fat cookies.  What a great name for a book!  I love cookies and the bigger, the fatter the better. I was flipping through the book and was in quite a quandary because every recipe looked amazing.  I finally narrowed it down to four, but I just couldn’t decide. So, I did what I usually do when I can’t make a decision and that is make my husband choose for me. Justin picked Fudge-Filled Chocolate Chip Cookies.  If you remember my husband does not like chocolate, but he makes an exception for chocolate chip cookies. Who could blame him? Chocolate chip cookies are just plain delicious. :D

I was surprised to find that these cookies are actually more like a whoopie pie than a typical chocolate chip cookie. The author, Elinor Klivans, adapted the cookie recipe from her mother’s recipe for brown sugar chocolate chip cake, so I guess that stands to reason.  The batter is thinner than your usual chocolate chip cookie and be forewarned, it spreads, a lot.  When the cookies are done baking, they have a golden, almost crisp outer crust and a soft cakey center. You then slather a thick, fudgy frosting on the bottoms and sandwich 2 cookies together, pressing them until just before the frosting oozes from the sides. How bad could that be? :D   My 4 year old daughter, Sammie, told me that they look fabulous and taste scrumptious. Good enough for me!

 Fudge-Filled Chocolate Chip Cookies:

Yield: 12 big fat sandwich cookies

Cookies:

2 cups unbleached all-purpose flour

2 cups packed light brown sugar

1 tsp baking soda

1/2 cup (1 stick) COLD unsalted butter, cut into pieces

1 large egg

1 tsp vanilla

1 cup sour cream

2 Tbsp whole milk

1 1/2 cups (9 oz) semi-sweet chocolate chips

Filling:

1/2 cup heavy (whipping) cream

2 Tbsp unsalted butter, cut into pieces

1 1/3 cups (8 oz) semisweet chocolate chips

Position rack in middle. Preheat oven to 325°F. Line two baking sheets with parchment and butter the paper.

To make the cookies: In a mixer bowl, on low speed, mix the flour, brown sugar, and baking soda. Add the butter and continue mixing until butter pieces are the size of peas, about 2 minutes (you will still see some loose flour).  Stop the mixer and scrape the sides as needed while mixing. Mix in the egg and vanilla- don’t worry, the batter still looks dry. Add the sour cream and milk, mix until the batter is evenly moistened. You may still see some small pieces of butter. Mix in the chocolate chips.

Drop about 3 level Tbsps at least 2.5 inches apart onto the prepared sheets. I measured for the first one, but the batter is sticky, so I just eyeballed it for the rest. Try to get as close to the same size, so the cookies bake evenly and match up when making the sandwiches.  The recipe says this can be done on two cookie sheets. I got 8 to a sheet and a few of my cookies spread enough to touch a bit. Bake until the tops feel soft but firm and the edges are slightly brown and crisp, and a toothpick in the center comes out clean, ~17 minutes. I rotated the sheet halfway. Cool the cookies on their sheets for 10 minutes, then transfer to a wire rack to cool completely.

The Filling:

In a medium saucepan, heat the cream and butter over low heat until it forms little bubbles, 175°F by thermometer. Do not let the mixture boil. Remove from heat and add the chocolate chips. Once the chips soften for ~3o seconds, whisk until the filling is smooth. Transfer to a bowl, and let it sit at room temperature for 45 minutes or 20 minutes in the fridge.

Match up the cookies as close as you can by size, and frost the bottom halves and place the remaining cookies on top. Wrap them individually in plastic wrap and store in the fridge or at room temperature for up to 3 days.

Source:big fat cookies by Elinor Klivans

Helpful Hints:

  • I recommend wrapping them in plastic wrap, individually. I didn’t and they stuck to each other and the bottom of the storage container.
  • I find chocolate chips hard to measure accurately by the cup, so I weigh them. If you have a food scale, it’s really the best and easiest way.
  • Be sure to leave plenty of space between these cookies- they spread!
  • Try to get the dough on the sheets as close in size as possible and try to keep them round, for nicer shaped cookies.
  • Next time I would use less chocolate chips in the cookie because the filling is so chocolatey.  I think mini chocolate chips would be great in these instead.

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by Just Baked on November 30, 2011  •  Permalink
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Posted by Just Baked on November 30, 2011

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Pumpkin Pie

Thanksgiving was at my mom’s this year and I was asked to bring the desserts.  It is always hard to decide what to make, especially when half of the guests are children.  So, I decided to make Baked Brownies, pumpkin pie, and peanut butter cookies in case the first two didn’t turn out.  I had never made a homemade pumpkin pie before and I needed a recipe. So, I looked through a bunch of my cookbooks and a bit online. I finally decided to go with Martha Stewart’s recipe.  She had never failed me and I was hoping this would not be the time. :)

Looking at the recipe, it didn’t seem too difficult. What I was most nervous about was the pie crust. I haven’t made pie crust, honestly, since junior high in Home Ec class. I never made it again because it seemed like an awful lot of work for something I could easily buy at the store.  But, now I was determined to make this pie from scratch and that included the crust.  I liked 2 things about the preparation of the crust: 1. It is made in the food processor and 2. It makes two crusts, so I have one in the freezer to make a pie later. I learned that making pie crust isn’t hard, it is just time consuming between making the dough, chilling it, rolling it, crimping the edges, and blind baking it.  But, I have to admit, it was so worth the difference in taste and texture.  This pumpkin pie was unlike any we’ve ever had. The crust was so buttery and flaky and the pumpkin custard was really creamy and soft, though it still held its shape.  Most of my family agreed it was the best pumpkin pie they had ever had.  I am not a huge pumpkin fan, but after the work I put into this pie, I had to taste it.  So, not to be immodest, I’m just being honest when I agree with my family. Best. Pumpkin Pie. Ever. :D

Crust: (makes 2 crusts: 1 for now and freeze 1 for later)

2 1/2 cups all-purpose flour, (spooned and leveled)

1 teaspoon salt

1 teaspoon sugar

16 tablespoons cold (2 sticks) unsalted butter, cut into pieces

1/4 to 1/2 cup ice water

In a food processor, combine dry ingredients (flour, salt, and sugar), pulse to combine. Add butter and pulse until it resembles coarse meal, with just a few pea-size pieces of butter remaining.

Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 Tbsp at a time). Do not over process, or your crust will not be flaky.

Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick and wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.)

Pumpkin Pie:

2 large eggs

3/4 cup packed light-brown sugar

1/2 teaspoon vanilla

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)

1 cup half and half

Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, 1 hour.

Preheat oven to 350°F. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights. Bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.

In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. The filling will be on the thin side. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour.  Then refrigerate to fully cool and serve.

Source: Martha Stewart

Helpful Hints:

  • For a flaky crust everything must be cold. Use butter immediately from the fridge and prepare water with ice in a glass, that you can then pour into a glass measuring cup. Do not over process!!
  • If you don’t have pumpkin pie spice, no worries. You can make your own! Stir together 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon ground nutmeg- use what you need for the recipe and store the rest in an airtight container for later. (Martha Stewart)
  • I was sad to see that my pie cracked a bit in the middle, but looking at Martha’s picture, hers did too. I tried to smooth it out with a knife, but I made it worse. If the crack bothers you, just put whipped cream on it before serving it and no one will know. :D
  • My crust stuck a bit, so though the recipe did not say to coat the pie plate with cooking spray, I think I will try that next time I make this crust.
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by Just Baked on November 28, 2011  •  Permalink
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Posted by Just Baked on November 28, 2011

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The Baked Brownie

I used to work in a retail pharmacy, and every once in a while, we would get a bunch of requests for the same product. I would wonder how could so many people want something that I had barely heard of. Soon enough I would find out that it was mentioned on Oprah and I would laugh. The belief was: Well, if it is good enough for Oprah, then it must be good.  I bet you are wondering how this story has anything to do with food. Well, the Baked Brownie was one of Oprah’s favorite things.  Now, while Oprah may have been wrong about the wonders of Airborne, she was not wrong about this brownie.  If you are a cakey brownie fan, this is not the brownie for you.  The Baked Brownie is really dense, super chocolatey, and just plain rich, fudgy goodness.  The better the quality of the chocolate you use, the closer you will approach the flavor of the Baked Brownie. I used Callebaut Bittersweet Chocolate Bars and Pernigotti Dutch Processed Cocoa Powder (Ina’s “good cocoa” :D ).  Even my husband, who doesn’t even like chocolate, said it was really good…now that’s a complement! If you haven’t made the Baked Brownie yet, jump on the bandwagon and give them a try. You won’t regret it…well maybe you will after you eat them all yourself. :D

The Baked Brownie:

Yield: 24 brownies

1 1/4 cups all-purpose flour

1 tsp salt

2 Tbsp dark unsweetened cocoa powder (Baked uses Valrhona- use it- you won’t believe the difference!!)

11 oz dark chocolate (60-72% cacao), coarsely chopped (recommended Callebaut or Scharffen Berger)

1 cup (2 sticks) unsalted butter, cut into 1 inch pieces

1 tsp instant espresso powder (I used Williams-Sonoma Brand)

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 large eggs, room temperature

2 tsp vanilla extract

Preheat oven to 350°F. Butter the sides and bottom of a 9 x 13 glass or light colored pan. I lined mine with aluminum foil as well, with an overhang for easy removal and cutting.

In a medium bowl, whisk the dry ingredients (flour, salt, cocoa powder). Create a double boiler by placing a large bowl over a saucepan of simmering water- take care not to get any water in the bowl. Put chocolate, butter, and espresso powder in the bowl, stirring occasionally, until they are all melted and smooth. Turn off the heat, but keep the bowl over the water while you add the sugars. Whisk until combined, and remove the bowl from the pan. Set aside and allow the chocolate mixture to come to room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat here, or your brownie will be cakey.  Sprinkle the flour mixture over the chocolate and fold it in gently with a spatula until just a bit of the flour is visible. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Let them cool and cut into squares.

Source: Baked: New Frontiers in Baking

NOTE:  I have since made these again using Vahlrona.  I can’t even tell you what a huge difference that made.  I thought they were amazing before, now they are out of this world! :D

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by Just Baked on November 26, 2011  •  Permalink
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Posted by Just Baked on November 26, 2011

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Chewy Peanut Butter Cookies

I love peanut butter. I love it straight up, in cookies, with chocolate, with jelly, with Fluff….I could go on and on. I just absolutely adore it.  Up until recently, I was the only person in my family who ate it. So, I would buy jars of it, and eat it right from the container with a spoon. But, one day my kids decided they would give it another try…and wouldn’t you know it, now they love it too. Unfortunately that put an end to my absolute monopoly on the peanut butter. But that’s okay, now I just buy larger quantities so I am never without. As far as I’m concerned, Peter Pan Honey Roasted Creamy, is the only peanut butter there is.

Peanut butter cookies are one of my favorite ways to enjoy the taste of peanut butter. The recipe from The Sweet Melissa Baking Book is perfect. It creates a perfectly large, thin, super soft, melt in your mouth cookie. I like to roll the dough in sugar, flatten them with a fork to get the traditional crosshatch pattern, and then sprinkle coarse sugar on top for an added crunch. If you’ve never made this recipe, you should. Get a tall glass of cold milk, grab a few cookies, and enjoy.

Chewy Peanut Butter Cookies:

Yield: 24 cookies (Mine made 20)

 1/2 cup smooth peanut butter

8 Tbsp (1 stick) unsalted butter

1/2 cup sugar

1/2 cup firmly packed light brown sugar

1 large egg

1 1/4 cups all-purpose flour

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Granulated sugar for rolling (My addition- makes it easier to roll and added sweetness)

Coarse sugar for sprinkling (Optional)

Preheat oven to 325°F. Line a cookie sheet with parchment paper and set aside.

In a mixer bowl, cream the peanut butter, butter, and the two sugars with the paddle attachment until light and fluffy, 3-4 minutes. Beat in the egg. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the peanut butter mixture and mix until combined. Be sure to scrape down the sides of the bowl, for even mixing.

Scoop the dough by tablespoons and roll into balls as best you can because the dough is pretty sticky. I then roll them in granulated sugar, and place them 2 inches apart on the parchment lined sheet. Press down lightly and then with a fork, press down first one way and then the other to create the crosshatch pattern. The cookies should now measure about 2 inches in diameter.

Bake for 10 minutes, or until the sides are barely golden. They may look a bit underdone in the center, but they will finish baking on the cookie sheet. Do not over bake, or they will not be chewy. Keep in an airtight container at room temperature for 3 days or in the freezer for 1 month (wrapped in plastic wrap and foil).

Source: The Sweet Melissa Baking Book

Helpful Hints:

  • Since the sugars and the peanut butter are all 1/2 cup, measure the sugars first.
  • Spray the measuring cup with cooking spray, wiping out the excess before measuring the peanut butter. This helps with easier removal of the sticky peanut butter from the cup.
  • The dough is pretty sticky, so I had a hard time rolling it into balls. So, I just scooped a tablespoonful, and rolled into the sugar, and then it formed more of a ball.

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by Just Baked on November 25, 2011  •  Permalink
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Posted by Just Baked on November 25, 2011

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Hunka Chunka Chewy Chocolate Chip Cookies

I grew up eating my mom’s Toll House chocolate chip cookies and it was the recipe that I used myself up until a few years ago.  One day, I was looking through The New Best Recipe and I came across the recipe for Thick and Chewy Chocolate Chip Cookies.  I told my husband that I was going to try a new chocolate chip cookie recipe and he wondered why, when the Toll House cookies were so good.  I shrugged and went to work.  I should have known that a recipe from America’s Test Kitchen would produce a delicious cookie, but those blew me away.  Everywhere I took them, the cookies were all anyone could talk about.  I felt like a culinary rock-star! :D I loved it! But, I got bored making the same recipe over and over again, so I decided it was time to try a new recipe.  Again, Justin asked why another recipe when these are perfect. As before, I shrugged, thinking to myself that I would never have found the ATK chocolate chip cookies if I had listened to him, so maybe I might find a better recipe.  And, to my surprise, I think I have.  So, not to keep you in suspense, they are called Hunka Chunka Chewy Chocolate Chip Cookies from Sticky, Chewy, Messy, Gooey Treats for Kids. I think it was mostly the funny name that caught my attention, but make no mistake, these are some serious cookies.  These babies are: big, fat, saucer-sized, crispy edged, soft centered, chocolate chip filled, bakery style cookies.  I really don’t see a point in making cookies any other way. Besides, don’t you somehow feel better eating one big cookie versus three small cookies?   Now, I am sure you have your own tried and true, perfect chocolate chip cookie recipe…but so did I, until now.

 

Hunka Chunka Chewy Chocolate Chip Cookies:

Yield: 18 really big cookies

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup firmly packed dark brown sugar

1 cup sugar

1 tbsp vanilla

2 eggs, plus 1 yolk

3 cups all-purpose flour

1 tsp baking soda

1 tsp salt

3 cups chocolate chips (I use about 1 bag- 2 cups)

Line 2 pans with parchment and set aside.

In a mixer bowl, mix together melted butter, brown sugar, sugar, vanilla, egg and egg yolk. In a medium sized bowl, mix together the dry ingredients (flour, baking soda, salt) and sift into the mixer bowl. Stir the ingredients together by hand to form a soft dough and then mix in the chocolate chips.

Using a 2 oz. self-releasing ice cream scoop or a 1/4 cup, make large balls of even sized dough. Place 9 balls of dough, evenly spaced on 1 parchment lined sheet. Chill the dough on the cookie sheets for a minimum of 30 minutes and up to overnight.

Preheat the oven to 350°F.  Bake until they are barely turning golden on the edges but still appear a bit underdone in the center, about 15 to 17 minutes. Keep the cookies on the baking sheet for a few minutes to finish baking and to make them firm enough to transfer to a wire rack for cooling.

Source: Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Conner; Thick and Chewy Chocolate Chip Cookies recipe available on Annie’s Eats

Helpful Hints:

  • Do not over bake or they won’t be chewy. Start checking at about 13 minutes. They will appear a bit under done in the middle, but they will finish baking a bit on the cookie sheet.
  • Make sure to use dark brown sugar.  It really intensifies the butterscotch flavor of the cookie
  • Add up to 3 cups of chocolate chips. I add about two, because as much as I love chocolate, too much overwhelms the taste of the cookie.
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by Just Baked on November 23, 2011  •  Permalink
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Posted by Just Baked on November 23, 2011

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Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting

Tonight was my mother in law’s birthday and I was asked to bring a non-chocolate dessert. Why? Well, my father in law is allergic to chocolate (so very sad) and my husband, Justin, doesn’t like chocolate (just plain crazy). So, I was thinking lemon, pumpkin or some type of crumb cake. Since we were also celebrating Justin’s birthday, I left it to him to choose.  Not surprisingly, he chose pumpkin cupcakes.  I’ve never made them before homemade and it just so happened that I received The Cupcake Diaries from DC Cupcakes in the mail that morning. Of course, there it was, a pumpkin spice cupcake recipe. Score!  The recipe called for making a maple cream cheese icing, but I didn’t have any real maple syrup and I figured Log Cabin just wouldn’t do.  Justin then asked for my vanilla buttercream or magic frosting as he calls it. But, I just didn’t think buttercream would go as well as cream cheese frosting with pumpkin. a classic combination. So, decided to spice things up a bit and make my favorite cinnamon cream cheese frosting.  Then I remembered a few weeks ago, I came across I Am Baker‘s post on how to make frosting roses, and I wanted to give it a shot. Now was as good a time as any.

As the cupcakes baked, the air was filled with the scent of cinnamon, allspice and nutmeg. Mmmm..such deliciously fall scents.  The cake was really moist and baked pretty flat, which I actually prefer for easier decorating. The cinnamon in the frosting was a perfect complement to the spices in the cake.  The rose decoration was so much easier than I thought. I was surprised to see that I had the 1M tip all along, only I was frosting my cupcakes from the outside border to the middle, instead of the middle to the outside. Just a simple change in direction, and I got gorgeous roses. Who would have thought? The cupcakes were enjoyed by all; even the chocolate lovers saved some room! :D

 

Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting:

Yield: 24 cupcakes

Cake:

2 1/2 cups all-purpose flour

3 tsp baking powder

2 tsp cinnamon

1 tsp allspice

1 tsp ground nutmeg

1/2 tsp salt

16 Tbsp unsalted butter, room temperature

2 cups sugar

4 eggs

1 1/2 cup pumpkin puree

2 Tbsp honey

1/3 cup hot water

Preheat oven to 350°F.  Line 2 standard cupcake pans with 24 paper liners.

Sift together the flour, baking powder, cinnamon, all-spice, nutmeg, and salt onto a large piece of wax paper and set aside. Place the butter into a mixer bowl and beat on medium until fluffy. Stop to add sugar, and beat on medium until all incorporated. Add the eggs one at a time, mixing well and scraping down the sides of the bowl each time. Mix in the pumpkin and the honey. Reduce the speed to low. Alternate 1/3 of flour mixture and 1/3 of the hot water until all is added (3 rounds). Mix slowly until just combined, taking care not to over mix or your cupcakes won’t be light and fluffy.

Use a standard size ice cream scoop to fill the cups to about 2/3s full. Bake 25 to 30 minutes (start checking at 20 minutes) or until a toothpick inserted into the center comes out clean. Allow them to cool before frosting.

Frosting:

1 package (8 oz) cream cheese, room temperature (reduced fat recommended, but I used full-fat)

4 Tbsp (1/2 stick) unsalted butter, room temperature

3 cups powdered sugar, sifted

1 tsp cinnamon- Can adjust according to taste

milk if needed to adjust the desired consistency

In a mixer bowl, blend cream cheese and butter on low until combined, 30 seconds. Stop the mixer, and add  the powdered sugar a little at a time, until well incorporated, 1 minute. Add the cinnamon, and mix until fluffy, about 1 minute.  Add small amounts milk if needed.

Sources: Pumpkin Cupcake from The Cupcake Diaries, the frosting from Cupcakes: From the Cupcake Doctor, and cupcake decorating inspired by I am baker

Helpful Hints:

  • To fill a pastry bag easily, I put the tip and bag together and then put the pastry bag, tip side down into a large glass, pulling the sides of the bag snugly over the outsides rim of the glass. Then you can easily use a spatula to put the frosting into the bag..
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by Just Baked on November 20, 2011  •  Permalink
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Posted by Just Baked on November 20, 2011

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Almost Famous Breadsticks


Olive Garden often gets a bum rap, probably because people don’t find their food to be authentic Italian. While this may be true, there are a few things that Olive Garden makes really well. Topping my list would be their pasta e fagioli soup, alfredo sauce, lemon cream cake and their breadsticks.  Oh, the breadsticks. I can’t tell you how much I love them dipped in alfredo sauce. I could just have breadsticks and sauce for lunch and be totally happy. But, since that would be frowned upon, I usually get soup and salad to better round out my meal.  They are just so soft (unless you get a basket of overly brown ones- hate that!) with just the right amount of greasiness from the butter and a salty garlic topping.  I must say, they are craveable!  With three children, it is often difficult and expensive to go out to dinner.  So, when the craving hits, I can just make their breadsticks at home.   It’s really is easy, only taking about 2 hours, start to finish, and only 30 minutes of that is active time- making the dough, kneading, shaping, and basting with butter.  The recipe makes a large batch, 16 breadsticks.  But, they are so good, you really won’t have trouble getting rid of them.

Almost-Famous Breadsticks

Yield: 16 breadsticks

Dough:

1 package active dry yeast

1/4 cup warm water to bloom the yeast (110°-115°F)

4 1/4 cups all-purpose flour, plus more for dusting

2 tablespoons unsalted butter, softened

2 tablespoons sugar

1 tablespoon fine salt

1 1/4 cup plus 2 tablespoons warm water

 Topping:

3 tablespoons unsalted butter, melted

1/2 teaspoon kosher salt

1/8 to 1/4 teaspoon garlic powder (adjust by taste)

Pinch of dried oregano (I omitted)

To make the dough: Place 1/4 cup warm water into mixer bowl and sprinkle in the yeast. Set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water, mixing with the paddle until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16  1.5 inch long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange them 2 inches apart on a parchment-lined baking sheet. Cover with a cloth and let them rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400°F.

To make the topping: Brush the breadsticks with 1 1/2 tablespoons of the melted butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. While they bake, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano . Brush the warm breadsticks with the remaining melted butter and sprinkle with the flavored salt. I serve them with alfredo sauce for dipping (from Annie’s Eats).  Enjoy!

Source: Food Network

Helpful Hints:

  • For the topping: Be sure to use garlic powder (not garlic salt) or your breadsticks will be too salty. And Kosher salt, not fine salt, for the same reason.
  • I like to use more butter than the recipe states, but feel free to adjust to your taste.
  • I like my breadsticks barely brown because I like them super soft. But, if you like your breadsticks more golden and crispy, you can just cook them longer than the 15 minutes. You might need to baste them with more butter to get them to brown to your liking.
  • I use a thermometer to double check the water temperature before pouring it into the yeast. There is nothing worse than having water so hot that it kills your yeast and ruins the recipe.  The back of the yeast packet will state preferred water temperatures if you bloom the yeast (let the yeast and water mingle until it foams) or if you add it directly into the dry ingredients.
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by Just Baked on November 18, 2011  •  Permalink
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Posted by Just Baked on November 18, 2011

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Mini Maple Pancake Muffins

I don’t have time to make a big breakfast Monday through Friday because I have a first grader to get on the bus by 7:20, a preschooler to be at school by 9, and a baby to carry along for the ride.  So, it is cereal, muffins, or Pop-tarts for breakfast on those early school mornings.  On the weekend, I wake up all excited to make a big breakfast and ask the kids what they would like to eat. Usually my excitement is met with…”We just want cereal”. Ugh. But, when I offer to make these Mini Maple Pancake Muffins, they often accept the compromise.  I love that I can have the batter mixed in less than 10 minutes and baked in 9 minutes, so breakfast is on the table in less than 20 minutes!  They don’t need much to dress them up, just a dusting of powdered sugar and some sweet whipped cream. They are so cute and just the right size to pop in your mouth. So when you are looking for a quick, delicious, kid friendly breakfast, this is it!



Mini Maple Pancake Muffins

 Yield: 24 mini muffins

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp sugar
2/3 cup buttermilk
1 egg
2 tbsp pure maple syrup (I just use pancake syrup)
2 tbsp melted butter
1/2 cup milk chocolate chips (I prefer mini semi-sweet chips)

Preheat the oven to 350°F. Spray a mini muffin pan well with cooking spray.

In a medium bowl mix the dry ingredients (flour, baking powder, baking soda, salt and sugar) together with a wire whisk.

In a small bowl, whisk together the wet ingredients (buttermilk, egg, syrup, melted butter). Pour the wet ingredients into the dry ingredients and mix until just combined. Add in the chocolate chips, stir to distribute.

Using a small spoon, drop some batter in each well of the muffin tin, filling a little over 2/3s full. Sprinkle with chocolate chips if desired.

Bake at 350°F for 8-9 minutes, or until they start to brown.  Let cool for about 5 minutes before using a small spoon to pop them out onto a serving plate. Serve with syrup or dusted with powdered sugar and whipped cream.

Source:  Bakerella

Helpful hints:

  • I almost never have buttermilk, because it goes bad before I can use it all. So, in a liquid measuring cup, I put 2 tsp of lemon juice and add milk up to the 2/3 cup mark. I do this first and let it sit while I prepare the rest of the ingredients.
  • Make sure to generously spray inside the wells and the across the top of the muffin tin. I have found that a small spoon works the best for removing the muffins. If any part sticks, run the spoon around it, and it should come free without damaging the muffin. And if it does, no worries, it still tastes delicious!
2 Comments
by Just Baked on November 16, 2011  •  Permalink
Posted in Muffins
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Posted by Just Baked on November 16, 2011

http://justbakedbyme.wordpress.com/2011/11/16/mini-maple-pancake-muffins-2/

Banana Bread with Cinnamon Swirl

I have three super brown, almost black, bananas sitting on the counter.  My husband, Justin, has used almost all his willpower to not toss them in the garbage because he thinks they look gross and rotten.  While they may be gross for eating, they are perfect baking.  Justin threw my bananas away once and when I went to make some banana cupcakes, I was sad to see that they were gone. The problem is, it’s not like you can go to the store and buy brown bananas. No, you must wait a week for them to reach just the proper ripeness the browner the better.  So, I had to change my plans. That day we made an agreement that only I am to throw away bananas, no matter how brown, gooey, yucky they may look.  Problem solved.

So, I have these three bananas that are riding a thin line between baking perfection and rotten, so I must use them now or never.  Since I hate throwing food away, I decided to make banana bread using Todd English’s recipe from The Olives Dessert Table .  I always like recipes with melted butter for both great flavor and because 9 times out of 10 I forget to soften butter. I also love the addition of cinnamon to banana cake and bread, so I was thinking I would just add some cinnamon to the batter.  But, then I came across Lovin’ From the Oven‘s Cinnamon Swirl Banana Bread, and I decided to add cinnamon sugar to the middle and top of Todd’s bread recipe.  The banana bread was really moist and full of banana flavor. I really liked how the cinnamon swirl looked and the crispy crust the sugar created on the top. Still to this day, my favorite way to eat banana bread is the same way my mom made it for me as kid and that is warm, slathered with butter and a sprinkle of sugar.  Have you ever tried this? If not, you should. It is delicious.

Banana Bread with Cinnamon Swirl:

Yield: one 8 or 9 inch loaf

Bread:

3 to 4 overripe bananas “the nastier the better”

1 1/4 cup sugar

1 1/3 sticks unsalted butter, melted and slightly cooled

2 large eggs, room temperature

1 tsp vanilla

1 1/2 cups all-purpose flour

1/2 tsp salt

1 1/2 tsp baking soda

1/2 cup toasted walnuts (optional)

Swirl and topping: (mix together in a small bowl)

1/3 cup sugar

1 Tbsp cinnamon

Preheat oven to 350°. Lightly grease a 8 or 9 inch loaf pan. (I used 9×5)

Beat bananas and sugar in mixer bowl with paddle or whisk attachment for 2 to 3 minutes. Add butter, eggs, and vanilla, beating well and scraping down sides with each addition. Add the flour, salt and soda, and mix just until combined.

Pour half of the batter into prepared pan and sprinkle half of the cinnamon sugar evenly over the top. Carefully pour and spread the rest of the batter, sprinkling the rest of the cinnamon sugar on top. Bake until golden brown and firm in the center, about 1 hour. Allow to cool for 15 minutes, before inverting onto a rack.

Sources: Banana bread from The Olives Dessert Table and cinnamon swirl/topping from Lovin’ from the Oven

Helpful Hints:

  • Halfway through the bake time, I noticed the sides were browning too quickly, so I covered just the sides with aluminum foil.
  • Using a lighter colored loaf pan would also help to reduce browning.
  • I lined the bottom with parchment and sprayed the sides with Pam for baking for easy removal.
  • This recipe makes more cinnamon sugar than I thought was needed, but use as much as you want, according to your taste.
4 Comments
by Just Baked on November 16, 2011  •  Permalink
Posted in Quick Bread
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Posted by Just Baked on November 16, 2011

http://justbakedbyme.wordpress.com/2011/11/16/banana-bread-with-cinnamon-swirl/

Black and White Cookie Ripple Coffee Cake

Today I was reading through a stack of baking cookbooks, looking for the perfect recipe for my first blog post. I came across cookie after cookie, and brownie after brownie recipe. Now, don’t get me wrong, I love cookies and brownies. But, they just didn’t seem special enough. Then, while paging through A Passion for Baking, I came across the recipe for Black and White Cookie Ripple Coffee Cake and suddenly my search was over.  The name is quite a mouthful I know, but I can assure you that this is quite a cake. The cake bakes up tall, moist and golden, developing an almost pound cake like texture.  There is a fudgy marbling through the center, a topping of crushed Oreos and vanilla glaze drizzle. Some of my favorite desserts are coffee cake and Oreos with milk. But, this recipe combines them into one cake, and I have to say, that is just brilliant! The resulting cake is quite a showstopper, but it really isn’t difficult to make.  The hardest part, honestly, is chopping the Oreos without them flying all over the kitchen.  The cake is a basic batter, divided into two layers by the chopped Oreo cookies, creating a beautiful, dark swirl throughout the middle of the cake. The usual butter, flour and sugar streusel of most coffeecakes is replaced by chopped Oreos, which retain some of their crunchiness and add some texture to the cake. Finally a powdered sugar glaze finishes the cake with a hint of vanilla and just the right amount of sweetness.  As much as I love Oreos dipped in milk, a big slice of this cake and a cup of coffee….Well, let’s just say there is now some competition.


Black and White Cookie Ripple Coffee Cake:

Yield: 12-16 servings

Cake:

1 cup unsalted butter, softened

2 cups sugar

6 large eggs

1 Tbsp vanilla extract

1 3/4 cups buttermilk

4 cups all-purpose flour

4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

30 Oreos, coarsely chopped

Glaze:

1 1/2 cups powdered sugar

2 to 6 Tbsp water, as required

1/2 tsp vanilla extract

Preheat oven to 350°F.  Line a cookie sheet with parchment. Generously spray a 9 inch tube pan with cooking spray and place on prepared sheet.

Mixer bowl:  Cream butter and sugar on medium until well combined. Add 2 eggs at a time, blending on medium, scraping down sides of the bowl, until well blended. Add vanilla and buttermilk, blending well.  Fold in the dry ingredients (flour, baking powder, baking soda, and salt) and blend until smooth, about 2 to 4 minutes.

Pour 2/3s of the batter into the tube pan and sprinkle with 2/3s of the Oreo pieces- placing more on the outside than the middle (so they stay in place). Top with the remaining batter and sprinkle the remaining cookie pieces evenly on top.

Bake for 45 minutes @ 350°F, then reduce temperature to 325°F. Finish baking until a toothpick tests almost clean, about 15- 20 minutes (Mine took much longer, more towards 30 minutes). Cool 10 minutes in pan, before turning out onto a cake plate.

For Glaze: In a small bowl, whisk the powdered sugar, water (start with 2 Tbsp) and vanilla together. Add more water, a little at a time, until it reaches drizzling consistency. Drizzle the glaze over the cake with a whisk or fork, allowing some to run down the sides of the cake for the best appearance.

Source:  A Passion for Baking by Marcy Goldman

Helpful Hints:

  • I had a hard time getting the center cone to lift out of the tube pan frame because some of the batter leaked at the bottom, and baked, sealing them together. I just lifted the pan so I could see the underside, and ran a thin, sharp knife between the two metal parts.
  • Once you remove the cake from the frame, it is still on the middle cone. I ran a sharp knife between the cake and the cone’s flat bottom. I placed the cake, still attached to the cone, on a large plate and put a large plate on top. Quickly with one hand holding each plate in place, I flipped the cake out onto what was the top plate. But, now the cake is streusel side down, so you have to flip it again.
  • During the cake removal/flipping process, the cake loses quite a bit of streusel. I saved it and sprinkled it back onto the cake, which then was set in place with the glaze.
  • When I was making the cake, it seemed like there were a ton of Oreos in the middle, but some of them disappeared in the ripple. So, I think I would increase the amount of Oreos in the middle of the cake.
6 Comments
by Just Baked on November 14, 2011  •  Permalink
Posted in Cake
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Posted by Just Baked on November 14, 2011

http://justbakedbyme.wordpress.com/2011/11/14/black-and-white-cookie-ripple-coffee-cake/

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