Saturday, October 22, 2011

About.com Desserts / Baking: Most Popular Articles: White Chocolate Cranberry Cookies

About.com Desserts / Baking: Most Popular Articles
These articles are the most popular over the last month. // via fulltextrssfeed.com
White Chocolate Cranberry Cookies
Oct 22nd 2011, 10:28

Please enjoy this recipe for White Chocolate Cranberry Cookies which are also made with rolled oats.

Prep Time: 15�minutes

Cook Time: 9�minutes

Total Time: 24�minutes

Yield: 3 dozen

Ingredients:

  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • ---
  • 1-1/4 cups butter, room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ---
  • 2 cups rolled oats
  • 1 cup dried cranberries
  • 1 cup chopped white chocolate (or chips)

Preparation:

Preheat oven to 375 degrees F. Lightly grease cookie sheets. Combine first set of dry ingredients in a large bowl with a wire whisk. In a separate bowl, cream the butter and sugars. Add egg and vanilla. Combine completely. Slowly add flour mixture until combined. Hand stir-in oats, cranberries and white chocolate.

Drop by rounded tablespoons onto cookie sheets. Bake for 8 to 9 minutes or until done. Take from oven and allow to cool on cookie sheets for 1 to 2 minutes. Remove cookies to wire rack and cool completely before storing them.

Tips for Making Drop Cookies
Step by Step Photo Instructions for Making Drop Cookies
Freezing Cookie Dough

Even More Cookie Recipes to Try -
Butter Spritz Cookies
Lintzer Cookies
Rosette Cookies
Neapolitan Cookies
Thumbprint Cookies
Pecan Tassies
Sugar Cookies

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Desserts / Baking: What's Hot Now: Blueberry Limoncello Cake

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Blueberry Limoncello Cake
Oct 22nd 2011, 10:05

If you want an exquisite cake perfect for adults, try this recipe for Blueberry Limoncello Cake with a Limoncello Glaze. Luckily, I was able to take a photo of it before my husband took it to a pool party. There wasn't even a single piece left to photograph.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups fresh blueberries
  • 1-1/2 cups butter, room temperature
  • 2 cups sugar
  • 3 eggs, room temperature
  • 1/4 cup plus 1 tablespoon limoncello, divided
  • 2 tablespoons lemon zest, divided
  • 2 cups powdered sugar

Preparation:

Preheat oven to 350 degrees F. Grease 9x13 cake pan. In a large bowl, combine flour, baking soda and salt with a wire whisk. Set aside. Place blueberries in a small bowl. Add 2 tablespoons of dry ingredients. Toss gently and set aside. (This is done so blueberries don't sink to bottom of cake.) In an another bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time. Add 1 tablespoon limoncello. Add the dry mixture and combine completely. Fold in 1 tablespoon zest and blueberries. Carefully add batter to prepared pan. Bake for 30-35 minutes. Cool pan on rack for 15 minutes before adding glaze. Cool completely before serving.

Glaze: With a wire whisk, stir together powdered sugar, 1/4 cup limoncello and 1 tablespoon lemon zest. Drizzle over cake, then spread for even consistancy.

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Desserts / Baking: What's Hot Now: Better Than Sex Cake

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Better Than Sex Cake
Oct 22nd 2011, 10:05

I made this recipe completely with ingredients I already had on hand.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients:

  • 18 ounce chocolate cake mix, bake as box directs
  • 14 ounce sweetened condensed milk
  • 1 cup caramel butterscotch ice cream topping
  • 6 ounces Heath Bars, coarsely chopped
  • 8 ounce tub non-dairy whipped topping, defrosted
  • less than 1 cup chocolate syrup

Preparation:

Grease 9x13 cake pan. Bake cake as directed on box. While cake is baking, in a saucepan combine sweetened condensed milk and butterscotch caramel sauce. Heat on low until just warmed. Don't allow to boil. Remove cake from oven and cool for 10 minutes. Using a wooden spoon handle, make holes in top of cake every inch or so. While cake is still hot, carefully pour milk mixture over cake, making sure the holes are filled and the cake is covered. Sprinkle 2/3 of candy pieces over warm cake. Allow to cool on rack. Cover cake and refrigerate for at least 2 hours or up to overnight. Stir whipped topping and then spread on top of cold cake. Drizzle chocolate syrup over cake. Sprinkle rest of candy pieces on top of cake. Refrigerate until serving. Keep leftover cake in the refrigerator.

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Desserts / Baking: What's Hot Now: Amaretto Cream Filled Cake

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Amaretto Cream Filled Cake
Oct 22nd 2011, 10:05

Not only does this recipe for Amaretto Cream Filled Cake taste good, but it looks great too.

Prep Time: 45 minutes

Total Time: 45 minutes

Ingredients:

  • 1 sponge cake
  • 1/2 cup hazelnuts
  • 1/4 cup Amaretto
  • 1/4 cup light rum
  • 1-1/3 cup whipping cream
  • 1/3 cup powdered sugar
  • 1/3 cup blanched almonds -- chopped and toasted
  • 1 ounce plus unsweetened chocolate -- grated

Preparation:

Bake hazelnuts in ungreased baking pan at 400° for 5 minutes or until skins beginning to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts and return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool. Cut 4" circle from cake. Cut remaining cake into 1" pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper and butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with 3/4 of cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds, and chocolate. Spoon filling into cake-lined bowl and place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper and sprinkle with additional grated chocolate, if desired.

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Friday, October 21, 2011

Desserts / Baking: What's Hot Now: Baking Drop Cookies

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Baking Drop Cookies
Oct 21st 2011, 10:05

I don't know about you, but on more than one occasion I've gotten a cookie recipe that didn't have the complete instructions. Luckily, I can usually figure out what to do, but I realize that not everyone bakes as many cookies as I do. Here are the steps I follow when making a drop cookie recipe. Be sure to print yourself a copy just in case you get one of those directionless-recipes.

Difficulty: Average

Time Required: 20

Here's How:

  1. Clear a working area for making dough and cooling cookies.
  2. Gather the ingredients. (Most recipes work better if the ingredients are at room temperature.)
  3. Prepare baking sheets either by greasing lightly (spray and wipe off), cover pan with pan liner or parchment paper.
  4. Get out other necessary equipment such as: mixing bowls, electric mixer, measuring cups (dry and wet), measuring spoons, rubber spatula, spoon for measuring flour, spoon for scooping out cookie dough, cooling racks and metal spatula.
  5. Preheat the oven.
  6. In the mixing bowl with an electric mixer, cream butter* and sugars**.
    *Margarine or shortening may be used according to the recipe.
    **Granulated, brown sugar and so on.
  7. Add eggs and other wet ingredients such as milk, water, extract. Combine completely.
  8. In a separate bowl, combine dry ingredients such as flour, baking powder, baking soda, salt with a wire whisk.
  9. Gradually add dry ingredients to wet ingredients. Combine completely.
  10. Hand-stir in any extras like chocolate chips, nuts, coconut and so on.
  11. Drop by teaspoons or tablespoonfuls onto prepared cookie sheet. (I take the dough and roll it into a ball first.)
  12. Some recipes bake as is. Some recipes direct that cookies be flatted by a glass or a cookie press dipped in sugar or flour.
  13. Bake for the specified time, which can be anywhere from 325 degrees F. for 15 minutes to 375 degrees F. for 8 minutes.
  14. Remove from oven and allow to cool for 2 minutes on cookie sheet.
  15. Remove from pans with metal spatula to wire cooling racks. Cool completely before storing them.

Tips:

  1. Re-read your ingredient list a couple of times to make sure you've got the correct amounts.
  2. Don't add the flour too quickly. It'll go everywhere and your cookies may not come out as you desire.
  3. If you're someone who likes to eat raw cookie dough like me, be sure to use clean, un-cracked eggs. This is not a guarantee that you won't get ill from the raw eggs, but, most fortunately, I've never, ever had a problem.
  4. To avoid cookies from flattening-out, never put cookie dough on a warm baking sheet. Plus, be sure to keep dough cool in between batches. I put mine in the refrigerator.
  5. If you want your cookies to stay soft, keep them in an airtight container. If you want to keep your cookies crisp, place them in a cookie jar with a loose lid.

What You Need:

  • A good recipe.
  • A clean working area.
  • The right ingredients.
  • Mixing and cooking equipment.
  • Lots of milk to drink while eating the cookies.

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Desserts / Baking: What's Hot Now: Betty Buckle Grunt Slump

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Betty Buckle Grunt Slump
Oct 21st 2011, 10:05

During the cold winter months, I get the same questions over and over again. What is a Buckle? How is a Crisp different from a Cobbler? Is a Grunt named for the noise made while being eaten? What's a Pandowdy and how is it different from an Betty? What about a Crumble and a Clafouti? How about Slumps, how are they different from the rest? Which ones are baked and which ones are boiled? To make matters even worse, some recipes are called one thing (like cobbler), but are really another (like a crisp). I hope I can help alleviate some of the stress in knowing which dessert is which by listing the proper definitions below.

Betty:


This baked dessert dates back to the colonial times. The most common Betty is the Apple Brown Betty which is made with brown sugar. A Betty also calls for buttered bread crumbs.

Buckle:


Buckles are baked and are usually made in one or two ways. The first way is that bottom layer is cake-like with the berries mixed in. Then the top layer is crumb-like. The second way is where the cake layer is on the bottom of the pan, the berries are the next layer and the top is the crumble mixture. Blueberry Buckle is the most prevalent Buckle recipe found.

Clafouti:


This is a dessert that originated in the French countryside. It is a dessert that the fruit is topped with either a cake or pudding topping. The Clafouti is often considered a baked pudding.

Cobbler:


The fruit filling is put in a deep baking dish and topped with a biscuit dough. The dough may completely cover the fruit or it may just be dropped in handfuls. Either way, a cobbler is baked.

Crumble:


Similar to the Crisp, the topping is crumbled over the fruit filling in the pan. A Crumble is baked.

Crisp:


In this baked dessert, the fruit filling is covered with a crunchy topping which is crumbled over the top.

Grunt:


A Grunt is a stewed or baked fruit dish. The biscuit dough is rolled and put on top of the fruit. The name of Grunt may have come from the noise people made while eating it. Grunts are also known as Slumps.

Pandowdy or Pan Dowdy:


You'll find both spellings in this baked dish. The dough is on top of the fruit and although it is rolled out, it ends up being crumbly.

Slump:


This dessert is the same as the Grunt.

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Desserts / Baking: What's Hot Now: All About Cheesecakes

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
All About Cheesecakes
Oct 21st 2011, 10:05

Yes, you can make the perfect cheesecake. Just follow the simple step-by-step photo instructions. You'll also find additional no-fail tips and loads of delicious cheesecake recipes on this page.

Making Cheesecake with Photo Instructions

2011 Hand Pressing Crust Crumbs Photo by Carroll Pellegrinelli, licensed to About.com2011 Hand Pressing Crust Crumbs Photo by Carroll Pellegrinelli, licensed to About.com
Anyone can make a fantastic cheesecake with these nine simple steps.

You may need these too:
How to Soften Cream Cheese
How to Make a Cookie Crumb Crust
Graham Cracker Crust

Tips for the Perfect Cheesecake

Eating Cheesecake Photo (c) by Carroll Pellegrinelli, licensed to About.com, Inc.Eating Cheesecake Photo (c) by Carroll Pellegrinelli, licensed to About.com, Inc.
Now that you've mastered the steps in make a cheesecake, let's try to make the best one possible. Use these tips to make the perfect cheesecake.

New York-Style Cheesecake

New York-Style Cheesecake Photo (c) by Carroll PellegrinelliNew York-Style Cheesecake Photo © Carroll Pellegrinelli
For some, a New York-Style Cheesecake is the only kind of cheesecake they'll eat.

Chocolate Mint Cheesecake

Chocolate Mint Cheesecake Made with Thin Mints Photo by C. Pellegrinelli, licensed to About.comChocolate Mint Cheesecake Made with Thin Mints Photo by C. Pellegrinelli, licensed to About.com
Chocolate Mint Cheesecake is made with Thin Mints, the very popular Girl Scout Cookies. Other chocolate cookies may be substituted.

Dark Chocolate-Orange Cheesecake

Dark Chocolate Orange Cheesecake Photo (c) by Carroll PellegrinelliDark Chocolate Orange Cheesecake Photo © 2011 Carroll Pellegrinelli, licensed to About.com, Inc.
If you love that chocolate-orange flavor combination, this Dark Chocolate-Orange Cheesecake recipe is for you.

Fresh Blueberry Cheesecake

2011 Fresh Blueberry Cheesecake Photo by Carroll Pellegrinelli, licensed to About.com2011 Fresh Blueberry Cheesecake Photo by Carroll Pellegrinelli, licensed to About.com
I like this Fresh Blueberry Cheesecake for a couple of reasons. One being it's a dense cheesecake, which is because there's more cream cheese in this recipe than most. I also like the fact that this cheesecake is made in an 9x13 rectangular pan. When many people will be cutting their own piece, it doesn't get as messy. The last reason I like this recipe is that you can never have too many blueberries.

Fruit Surprise Cheesecake

2011 Fruit Surprise Cheesecake Photo by Carroll Pellegrinelli, licensed to About.com2011 Fruit Surprise Cheesecake Photo by Carroll Pellegrinelli, licensed to About.com
Here's another really dense cheesecake. The surprise in this Fruit Surprise Cheesecake is that you get to choose the jam or flavored curd it's made with.

Turtle Cheesecake Squares

2011 Turtle Cheesecake Squares Photo by Carroll Pellegrinelli, licensed to About.com2011 Turtle Cheesecake Squares Photo by Carroll Pellegrinelli, licensed to About.com
Here is a recipe for Turtle Cheesecake Squares, which is a dense cheesecake with an chocolate sandwich cookie crust, topped with caramel, toasted nuts and drizzled with dark chocolate.

Lemon Swirl Cheesecake

Lemon Swirl Cheesecake Photo (c) by Carroll PellegrinelliLemon Swirl Cheesecake Photo (c) by Carroll Pellegrinelli

Lemon Swirl Cheesecake is probably the first cheesecake I've ever baked. I just love anything made with lemon and this takes that flavor to the max.

Strawberry Cheesecake

2010 Strawberry Cheesecake Photo (c) by Carroll Pellegrinelli2010 Strawberry Cheesecake Photo (c) by Carroll Pellegrinelli
Instead of having strawberries on your cheesecake, have them in your Strawberry Cheesecake.

Chocolate Cheesecake

Chocolate Cheesecake Photo (c) by Carroll PellegrinelliChocolate Cheesecake Photo (c) by Carroll Pellegrinelli
It doesn't take much to dress-up a piece of Chocolate Cheesecake. All that is needed is a little whipped cream and a sprinkling of cocoa powder.

Eggnog Cheesecake

Eggnog Cheesecake Photo © 2011 Carroll PellegrinelliEggnog Cheesecake Photo © 2011 Carroll Pellegrinelli
This Eggnog Cheesecake makes the perfect party dessert. I will note that it's more cream pie-ish: more cream and less cream cheese.

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Desserts / Baking: What's Hot Now: Neapolitan Cookies

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Neapolitan Cookies
Oct 21st 2011, 10:05

Here is a favorite cookie recipe from my childhood. We had them every Christmas.

All About Icebox Cookies
How to Make Icebox Cookies with Step by Step Photos

Prep Time: 25�minutes

Cook Time: 12�minutes

Total Time: 37�minutes

Ingredients:

  • 2-1/2 cups flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • ---
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • ---
  • 1 egg
  • 1 teaspoon vanilla
  • ---
  • 1/2 teaspoon almond extract*
  • 1/4 teaspoon liquid red food coloring*
  • 1/2 cup chopped nuts, lightly toasted*
  • 1 square (1 ounce) unsweetened chocolate, melted*

Preparation:

Mix first set of ingredients with a wire whisk. In another bowl, cream butter and sugar. Add egg and vanilla. Add flour mixture. Combine completely.

Line the bottom and sides of a 9 x 5 x 3 - inch loaf pan with waxed paper. Divide the dough into thirds. To first third add almond extract and red food coloring. Spread evenly in bottom of pan. To second dough add nuts. Spread second layer in pan. For third portion*, add chocolate.

Put chocolate dough on top of other doughs. Spread evenly. Cover pan and refrigerate overnight. The dough can also be frozen for 3 months if sealed in an airtight container. Defrost in the refrigerator prior to cutting.

Preheat oven to 350 degrees F.

Remove the dough from the loaf pan and peel off the waxed paper. Cut the dough into two pieces lengthwise. Slice the lengthwise pieces into 1/8 inch slices. Place on an ungreased or parchment-paper-lined cookie sheet approximately one inch apart.

Bake for 10-12 minutes. Cool on wire racks.

Yield: Approximately 5 dozen.

*The three layers can almost be whatever flavor or color you choose. The cookies in the photo were made with 1 layer of chocolate (1 ounce unsweetened) and 1/2 cup crushed almond slivers, 2nd layer of plain dough with zest of 1 orange. Last layer with the red food coloring and 1/2 cup chopped candied cherries. Other ideas are to have cookies that look more like the French flag, skip the chocolate in the third layer. Use blue food coloring and any flavored extract (or not at all) to the dough. For Christmas, you could have Red, White and Green cookies. Using more candied cherries (they come in green, too) or use red and green peppermints.

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Thursday, October 20, 2011

Desserts / Baking: What's Hot Now: How to Bake Quick Bread

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
How to Bake Quick Bread
Oct 20th 2011, 10:05

After reading your quick bread recipe a few times, it's a good idea to gather your ingredients. This way you won't be half way through making it and realize you're missing something. Plus your quick bread will cook more evenly if all of the ingredients are room temperature.

Typical Quick Bread Ingredients

  • flour
  • sugar, white and/or brown
  • baking powder
  • baking soda
  • salt
  • butter, margarine, vegetable oil or shortening
  • eggs
  • milk
  • Addens like fruit or nuts

More Steps in How to Bake Quick Bread

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Desserts / Baking: What's Hot Now: White Chocolate Apples

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
White Chocolate Apples
Oct 20th 2011, 10:05

White Chocolate Apples are an adult treat that is easy to make.

Prep Time: 25 minutes

Total Time: 25 minutes

Ingredients:

  • 4 Granny Smith apples, rinsed and dried
  • 4 wooden popsicle sticks
  • 1-1/2 pound package white-chocolate candy coating
  • Optional white toppings: ediible glitter, sugar sprinkles, nonpareils

Preparation:

Refrigerate apples for several hours. Insert stick into each apple. Place on wax paper lined cookie sheet. Melt white-chocolate coating according to package directions. Let cool for 5 minutes. Dip each apple into coating, covering apple completely. Allow excess to drain. Sprinkle with white toppings while chocolate is still soft. Place apples back on waxed paper and refrigerate until chocolate hardens.

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Desserts / Baking: What's Hot Now: Peanut Butter Oatmeal Cookies

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Peanut Butter Oatmeal Cookies
Oct 20th 2011, 10:05

Looking for a healthier version of traditional peanut butter cookies? This recipe for Chewy Peanut Butter Oatmeal Cookies is just what you need. It's made with Smart Balance Omegaâ„¢ Peanut Butter and Butter Blend Stick, which both are made with Omega 3. Thanks to Smart Balance Inc. for allowing us to reprint this recipe which was developed by food consultant Nancy Hughes.

Prep Time: 25 minutes

Cook Time: 03 minutes

Total Time: 28 minutes

Ingredients:

  • 1/4 cup Smart Balance® Peanut Butter
  • 2 tablespoons plus 2 teaspoons Smart Balance® Butter Blend Stick, softened
  • 1/3 cup packed dark brown sugar
  • 1/3 cup pourable sugar substitute
  • 1 egg
  • 3/4 teaspoon vanilla
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 cups quick cooking oatmeal
  • 1/2 cup dried cherries or cranberries

Preparation:

Preheat oven to 400 degrees.

Combine the Smart Balance Omega™ Peanut Butter, Smart Balance® Butter Blend Stick, brown sugar and sugar substitute in a large mixing bowl. Using an electric mixer on high setting, beat until well blended and creamy.

Beat in the eggs and vanilla. Gradually add the flour, baking soda, cinnamon and the salt. Reduce to low speed, add the oats and cherries, and beat until just blended. (Note: The batter will be very stiff.)

Using a measuring teaspoon, spoon rounded teaspoons of the batter onto cookie sheets coated with Smart Balance® Cooking Spray and bake 3 minutes. Do not cook longer. They will be slightly puffed and a very light golden color on the bottom. (Note: They will not appear to be done at this point, but will continue to bake while cooling).

Remove from oven, and immediately place on cooling racks to cool completely. Repeat with remaining batter. Alternate cookie sheets while baking, using a cooled sheet for even baking.

Makes 40 cookies total

Serves 20; 2 cookies per serving

Per serving (2 cookies): 116 calories, 3 grams protein, 13 grams carbohydrate, 6.2 grams fat, 1.5 grams saturated fat, 2.8 grams monounsaturated fat, 1.3 grams polyunsaturated fat, 0 trans fat, 13 mg. cholesterol, 72 mg. sodium, 1.5 grams fiber

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Wednesday, October 19, 2011

Desserts / Baking: Architec RR3K Recipe Rock

Desserts / Baking
Get the latest headlines from the Desserts / Baking GuideSite. // via fulltextrssfeed.com
Architec RR3K Recipe Rock
Oct 20th 2011, 00:24


Starting your Christmas shopping a little early? Here's a great gift that you can purchase for less than $10.00. It's called the Architec RR3K Recipe Rock a.k.a. Recipe Rock. It's the greatest thing! I'm constantly printing online recipes and then just laying them on the kitchen counter to make a dessert or entree. Half of the time I can't find it, because I've laid something on top of it. The Recipe Rock solves all of that. Read about it in this review.


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Photo � Carroll Pellegrinelli

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Desserts / Baking: What's Hot Now: Heart-Shaped Cake

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Heart-Shaped Cake
Oct 19th 2011, 10:05

The Finished Product - Step 5

Yummy! This cake looks great.

A Heart-Shaped Red Velvet Cake with Cream Cheese Frosting

Photo (c) by 2006 Carroll Pellegrinelli, licensed to About.com, Inc.

After some slight adjustments this cake came out great.

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Desserts / Baking: What's Hot Now: Flavored Brownies

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Flavored Brownies
Oct 19th 2011, 10:05

Flavored Brownies begin with a brownie mix.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 1 brownie mix with ingredients directed on box
  • 1/4 cup chocolate syrup
  • 5 tablespoons with either any of your favorite liqueurs or coffee flavors

Preparation:

Make batter according to mix directions. Stir in chocolate syrup and liqueur/coffee flavor. Bake according to box directions.

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Desserts / Baking: What's Hot Now: SBS for Making Brownies

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
SBS for Making Brownies
Oct 19th 2011, 10:05

Photo Instructions for Making the Ultimate Brownies - Step 4 - Mix Ingredients

2009 Photo SBS Brownies-Step4-Mixing Dry Ingredients by Carroll Pellegrinelli, licensed to About.com

SBS Brownies - Step 4 - Mixing Dry Ingredients

2009 Photo SBS Brownies-Step4-Mixing Dry Ingredients by Carroll Pellegrinelli, licensed to About.com

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Desserts / Baking: What's Hot Now: Pineapple Upside-Down Cake

Desserts / Baking: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Pineapple Upside-Down Cake
Oct 19th 2011, 10:05

Not only are there pineapple rings on the top of this cake, but there is crushed pineapple in the cake.

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 pieces

Ingredients:

  • 6 tablespoons butter
  • 1 cup brown sugar, packed
  • 20 ounce can pineapple slices
  • marachino cherries
  • 1 yellow cake mix
  • 3 eggs
  • 1/3 cup vegetable oil or melted and cooled butter
  • 20 ounce can crushed pineapple - UN-DRAINED

Preparation:

Preheat oven to 350 degrees F. Melt 6 tablespoons butter in 9 x 13 pan in oven. Remove pan from oven and sprinkle bottom with brown sugar. Decoratively arrange pineapple slices. Fill in spaces with cherries. In a bowl, combine cake mix, eggs, oil and crushed pineapple. Mix for 2 minutes. Pour over pineapple slices. Bake for 40 minutes or until done. Remove from oven. Very carefully invert onto serving platter. Serve warm or room temperature topped with whipped cream.

Mini Pineapple Upside-Down Cakes
Grandma's Pineapple Cookies
Pineapple Upsdie Down Sticky Buns
Miss Lexie's Pineapple Casserole
Pineapple Rum Upside-Down Cake
Pineapple Angel Food Cake
Pineapple-Coconut Cake
Cherry-Pineapple Punch Bowl Cake

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Tuesday, October 18, 2011

Desserts / Baking: Almost Wordless Wednesday - White Chocolate Cranberry Cookies

Desserts / Baking
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Almost Wordless Wednesday - White Chocolate Cranberry Cookies
Oct 19th 2011, 00:04


Click on the photo for the recipe.

It's not too early to start baking with cranberries. The cranberries in this recipe for White Chocolate Cranberry Cookies are dried, so they're available anytime.


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Photo � Carroll Pellegrinelli

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Desserts / Baking: Upside-Down Apple Cake

Desserts / Baking
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Upside-Down Apple Cake
Oct 18th 2011, 08:03

2010 Photo by Carroll Pellegrinelli, licensed to About.com.It's still apple time where I live. This Upside-Down Apple Cake is so tasty and it smells really good when baking, too.

More Apple Recipes:
Janet's Easy Apple Dumplings
Apple Spice Cake
Fried Apple Pie
Apple Brown Betty
Cinnamon-Apple Scones
Apple Pandowdy


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Photo � Carroll Pellegrinelli

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Desserts / Baking: What's Hot Now: Cinnamon Apple Scones

Desserts / Baking: What's Hot Now
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Cinnamon Apple Scones
Oct 18th 2011, 10:05

Scones are so versatile. They can be served for breakfast, afternoon snack or with a hot cup of tea. These Cinnamon Apple Scones are a tasty alternative to the regular scones.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

  • 2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 cup cold butter, coarsely chopped
  • 1 apple - cored, peeled, and coarsely chopped
  • 1/2 cup milk, plus
  • 2 tablespoons cinnamon-sugar mixture

Preparation:

With a wire whisk mix flour, sugar, baking powder, soda, salt and cinnamon. Cut in butter with pastry blender. Stir in apple. Make a well in center and pour in 1/2 cup milk. Mix until soft dough forms. Dump onto flour pastry board. With floured hands knead 8 to 10 times. Pat into 10-inch circle. Place on lightly greased cookie sheet. Brush with milk and sprinkle with cinnamon-sugar mixture. Cut into 8 wedges.

Bake Cinnamon Apple Scones at 425 degrees F. for 15 minutes or until browned.

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Desserts / Baking: What's Hot Now: Sugar Cookies

Desserts / Baking: What's Hot Now
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Sugar Cookies
Oct 18th 2011, 10:05

I will be the first one to admit that I hadn't decorated a sugar cookie since I was in elementary school. They seemed too much trouble. You spend all that time decorating to just go ahead and eat them. But times have changed, and I have an elementary-aged child who loves to dabble in the arts (painting and sculpting clay). Loretta also likes to show off her culinary skills (she's moved from stirring a pot of water on her little table to making supervised scrambled eggs). She also loves decorating sugar cookies with her friends. There's a lot of entertainment packed into flour, colored sugars and a few eggs.

Sugar cookies are a rolled cookie in which the dough is made ahead of time and refrigerated. The dough also freezes well. I always make mine ahead of time. Even if you don't have time to make the dough yourself, there are some good store bought versions out there. Kids don't notice any difference. I think the fun is in the decorating not the eating. Although, I must say this recipe for sugar cookies is pretty good. In fact one of Loretta's teachers says that my sugar cookies are "sturdy, yet tasty." Sturdy means perfect for decorating and tasty means good to eat too.

Look on the next 3 pages for the suggested shopping list, recipe, and some fun flavor variations. Enjoy!

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Desserts / Baking: What's Hot Now: Dog Biscuits Dog Treats Pet Food Recipes

Desserts / Baking: What's Hot Now
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Dog Biscuits Dog Treats Pet Food Recipes
Oct 18th 2011, 10:05

Gloria wrote:  "Please send me some of your recipes for pets.  I have 9 year old Dachound.  She had surgery last Friday and will not eat anything but peanut butter.  That is not good for her, and I am so concerned I will try anything.  She does eat her treats when she goes "potty", but that is not good either.  She IS drinking water.  Thanks."

Responses Part I, Part III, Part IV

Part II:

M.W. wrote:  "I don't have any pet recipes, however, when all else fails with my 3 elderly doxies, I prepare macaroni & cheese for them (as well as myself).  It isn't a long term solution, but does offer good short term nourishment."

M.K.W. sent all of these recipes: "Treats for Dogs - Here are a good number of them.  The first one here is
esp. healthy.  We have three adopted Jack Russell Terriers, and if they won't eat we WORRY!  I've found when they won't eat ANYTHING else, they'll almost always eat raw calf liver.  Too much is not good, but a little is wonderful for them.  The doggie owner from your forum shouldn't freak out just yet - her dog will probably recover quickly! Please send her my best wishes for a speedy doggy recovery!
-----------------

Doggie Num-Nums
Ingredients:
4 4-ounce chicken breasts
½ cup cheese of your choice
½ cup chicken liver (low amount for health purposes)
1 tablespoon raw garlic (dogs prefer raw over granulated)
1 tablespoon bone meal
½ cup rolled oats
½ cup parsley (if fresh alfalfa is available it is much better for the
dog)
½ tablespoon gelatin (optional)
Method: Pulse all ingredients in a food processor until smooth. Do not
over mix. Put 1 cup rolled oats in a large bowl. Using 1 tablespoon of
the mix at a time, put into oats and roll into balls. Lay each ball flat
on a cookie sheet and bake at 350° for 20 minutes or until firm.
-Remove and let cool.
-Sprinkle with powdered sugar and serve.

Humane Society Recipe
From the Peninsula Humane Society, San Mateo, Ca
1/2 cup cornmeal
6 tbsp Oil
2 cups whole wheat flour
2/3 cup water or broth
Preheat oven to 350 degrees. Mix all ingredients together well. Roll out
to 1/4 inch thick. Cut into desired shapes with cooky cutter. Bake 35-40
mins, let cool and store in tightly sealed container.

People and Dog Biscuits
You Need:
Large bowl
small bowl
rolling pin
3 1/2C flour
2 C rye flour
1 C corn meal
2 C cracked wheat
1/2 C dry milk
4 t. salt
1 envelope active dry yeast
1/4 C very warm water
2 to 3 C chicken broth or other liquid
1 large egg, beaten w/ 1 T. milk
cookie sheets
This recipe is for, dare I say, people AND dogs! It makes about 11 1/2
dozen 3" x 3/4" biscuits, or a number of other shapes.
1. mix flours, cracked wheat, corn meal, dry milk, and salt in large
bowl
2. sprinkle yeast over warm water and stir in small bowl
3. add yeast and 2 cups of broth to dry ingredients
4. mix well with hands--dough will be VERY stiff
5. if necessary, add a little more broth
6. roll out dough on floured surface to 1/4" thickness and cut into
desired shape(s)
7. place on ungreased cookie sheets
8. brush with egg/milk mixture
9. bake 45 minutes at 300 degrees
10. turn off oven and leave in oven overnight
(substitute water left from veges for broth if you like)

"Already Have Ingredients" Recipe
Most people should have almost all of the ingredients at home. It does
call for baby food but you could make your own.
2 3/4 C. whole wheat flour
1/2 C. powdered milk
1 tsp. salt
1/4 tsp. garlic powder
1 egg
6 Tbs. veg.oil
8-10 Tbs. water
2 small jars strained baby food (beef, chicken, lamb, or liver)
Mix all ingredients together and knead for 3 min. Roll out to 1/2 inch
thick. Use a dog bone shaped cookie cutter, and place biscuits on an
ungreased baking sheet. Bake in preheated oven at 350 degrees for 20 to
25 min. Makes approximately 2 dozen doggie biscuits.

Peanut Butter Cookies
Here is a recipe for homemade doggie biscuits --
Ingredients:
4 1/2 cups flour
1 1/3 cups cornmeal
6 Tablespoons peanut butter
1 cup applesauce (with one batch, you can puree a regular raw apple)
2 eggs
1/2 cup milk
1/4 cup sunflower or sesame seeds, optional
1 egg for basting
Mix all dry ingredients. Add peanut butter, milk, eggs and applesauce.
Mix well until dough is firm. Let stand for 15-20 minutes. While
waiting, set oven at 350 degrees. Roll out dough on floured surface to a
1/4" thickness. Cut into shapes with cookie cutter. Baste with egg and
then sprinkle with seeds (if desired). Bake 30 to 40 minutes. Cool on
wire racks. Makes approximately 4 dozen biscuits, depending on the size
you cut them.

Crunchy Biscuits
5 T bouillon - any flavor dissolved in 3 C boiling water, or 3 C meat
drippings (bring to a boil before adding other ingredients)
2 C oatmeal
1/2 C oil
1 C wheat or oat bran
1/2 C honey (optional)
2 eggs
6 - 8 C white or wheat flour
Add oatmeal, oil, bran and honey to liquid while still hot. Carefully
add eggs so they don't cook in lumps. Mix in flour gradually until dough
is stiff. Roll out. Cut w/ cookie cutters. Bake on cookie sheet at 325
degrees for one hour. Turn off oven, allow biscuits to remain in oven
over night. They will be hard and crunchy.
Store in paper bag, or cardboard box. NOT in an air tight container.
.
Two Favorite Recipes
Biscuits for dogs
1 3/4 cups canned dog food (2 16 oz. cans)
1 cup unprocessed bran
1 cup old fashioned oatmeal
1/2 vegetable oil
1. Preheat the oven to 250 degrees. In a medium bowl mash the dog food
and remove all lumps. Mix in the bran and oatmeal. Slowly add the oil,
mixing to a consistency that is easy to mold into patties or roll and
cut into bone shapes. Add more oil if the mixture is too dry.
2. arrange biscuits on and ungreased baking sheet and bake for 3 1/2
hours, or until hard. cool; store in a covered canister. If
refrigerated, the treats will keep for about 1 month. Makes 16 medium
size biscuits.

Homemade Dog Treats
3 1/4 cups unbleached flour
2 cups whole wheat flour
1 cup Rye flour
2 cups bulgar (cracked wheat)
1 cup cornmeal
1/2 cup instant nonfat dry milk
4 tsp salt
1 envelope active dry yeast ( or 2 1/4 teaspoons)
1/4 cup warm water
3 cups chicken broth
1 egg slightly beaten with 1 tsp of milk
1. Turn oven on to 300 degrees. Mix the first 7 ingredients with a
wooden spoon in a large bowl.
2. Dissolve yeast thoroughly in warm water (110 - 115 degrees) in glass
measuring cup. Add to dry ingredients.
3. Add chicken broth to flower mixture. Stir until dough forms.
4. Roll our dough until it is 1/4 inch thick. Cut out bone shapes from
dough. Place on greased cookie sheets.
5. Brush dough with egg glaze.
6. Bake bones for 45 minutes. Turn oven off. Biscuits should remain
overnight to harden. Makes 30 large bones.
Added tip: turn a can into a bone shape. Cut the top and bottom from a
tuna can. Using two pair of pliers shape it into a dog bone cutter!

Marc Morrone's Recipe
FLEA HATERS' DOG BISCUITS
Makes about 5 dozen bone biscuits
1 cup flour
1/4 cup wheat germ
1/4 cup brewer's yeast (available at health-food stores)
1 teaspoon salt
1 tablespoon plus 1 1/2 teaspoons canola oil
1 clove garlic, chopped medium
1/2 cup chicken stock plus 3 tablespoons for basting

1. Heat oven to 400 degrees. Line a sheet pan with parchment paper. Mix
flour, wheat germ, brewer's yeast, and salt together in a medium bowl.
In a mixing bowl, combine oil and garlic. Alternately add 1/2 cup
chicken stock and flour mixture in 3 parts; mix until well combined.
Knead about 2 minutes by hand on floured surface; dough will be sticky.

2. On a lightly floured surface, roll dough out about 3/8 inch thick.
Cut out bone shapes; place on prepared baking sheet. Bake 10 minutes,
rotate baking sheet, and baste with remaining 3 tablespoons chicken
stock. Bake 10 minutes longer. Turn off oven, leaving oven door closed.
Leave pan in oven for 1 1/2 hours longer.

Part III, Part I, Part IV

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