Edge Brownie Pan

January 12th, 2010 § 0 comments § permalink

Edge Brownie Pan

I got the Edge Brownie Pan for Christmas. I have made Banana Heath Bar brownies twice and they turned out really well. Very moist and chewy brownies with lots of edges.. Baker’s Edge also makes a Simple Lasagna Pan which I may eventually purchase.

Cold Oven Pound Cake

January 12th, 2010 § 0 comments § permalink

Cold Oven Pound Cake

southernfood.about.com/od/poundcakes/r/blbb681.htm

This was my first cake of 2010. The cold oven pound cake gets its name because you do not preheat the oven as you normally would for most cakes. You combine our ingredients, poured them into a tube pan, place it in the oven, set the oven to 325 degrees, and bake for 1 hour and 25 minutes. It turned out well but next time I will use room temperature eggs so the cake will rise better.

Lunchroom Butter Cookies

December 22nd, 2009 § 3 comments § permalink

Lunchroom Butter Cookies

Just in time for the holidays. This recipe is really simple to prepare and the taste takes you back to your elementary school lunchroom.

www.j-notes.com/recipes/buttercookies.htm

Butter Cookies (the yummy lunchroom kind!!!)

2 sticks of butter
1/2 cup sugar
1 3/4 cup of plain flour

Cream butter and sugar together. Add flour a little a time. Form dough into small balls and flatten with a fork or by hand. Bake at 325º until lightly brown…. About 15-20 minutes. Recipe provided by my baking buddy, Billy.

The Making of Half Hearted Valentine Cookies

February 21st, 2009 § 1 comment § permalink

Half Hearted Valentine Cookies

The Half Hearted Valentine Cookies have become my most popular cookie outside of the Christmas holiday season. It has been a few year since I have made them and I learn something new each time. For this batch, I made cookies a little thicker. The thinner cookies brown on top too quickly. Enjoy!
Half Hearted Valentine Cookies

Festival of Desserts 2008

January 10th, 2009 § 0 comments § permalink

Festival of Desserts 2008 11

These red velvet cupcakes were an absolute showstopper. They were made by friend, Marvin, for this year’s Festival of Desserts. I am hoping to get the recipe for them and I will post it here. This was the first year that we had guest desserts. I made 10 desserts, ranging from sweet potato pie to cranberry oatmeal cookies and chocolate eggnog rum cake. As always, we had ham and chicken. A great time was had by all.
Additional photos from the Festival of Desserts can be seen here. I am already cooking up ideas for Festival of Desserts 2009. :)

My Bakesale Betty Photo in The Wall Street Journal Weekend Edition

January 15th, 2008 § 0 comments § permalink

My Bakesale Betty Photo in The Wall Street Journal Weekend Edition

I am very honored to have my photo of Bakesale Betty Bakery selected for the article “A New Gourmet Ghetto” in The Wall Street Journal Weekend Edition for December 29, 2007.

Cranberry Oatmeal Chocolate Chip Cookies

December 6th, 2006 § 2 comments § permalink

Cranberry Oatmeal Chocolate Chip Cookies

2 cups butter, softened
2 cups white sugar
1 cup light brown sugar
2 teaspoons vanilla
2 large eggs
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups rolled oats
2 cups dried cranberries
2 cups pecan halves
1 12 oz bag of chocolate chips or chunks

Preheat oven to 350º F. Grease cookie sheets or line with parchment paper.

In a large bowl, cream together butter, sugars, and vanilla until light and fluffy. Add eggs one at a time, beating well with each addition. Combine flour, baking soda, and cinnamon; gradually stir into creamed mixture. Fold in rolled oats, cranberries, chocolate chips, and pecans. Drop rounded spoonfuls and press them by hand onto the prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven. Remove cookies to a wire rack and cool completely.

Tips and pointers:

I have made these cookies for a few years now but I wanted them to be more chewy and soft. My secret baking angel suggested that I use 1/4 cup less flour and also finely chop the cranberries and pecans. Press the cookie dough flat by hand on the cookie sheet which makes them spread wider. I bake my cookies for 12 minutes then pull them out of the oven as they will keep cooking as they are cooling which makes them more chewy.

Makes approximately 36 cookies. (More like 4 dozen.)

Banana Bread/Banana Chocolate Chip Cherry Bread

June 6th, 2006 § 1 comment § permalink



Banana Bread & Strawberries, originally uploaded by in2jazz.

This week’s treat is very yummy banana bread. I decided to plate a few slices, garnish them with strawberries and take a few photos.

The banana bread recipe is adapted from the Fanny Farmer Pumpkin Bread recipe.

Banana Bread Recipe

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) banana purée
1/2 cup (1 dL) canola or vegetable oil
2 eggs, beaten
2 tablespoons honey
1/4 cup water
1/2 teaspoon cinnamon
1/2 cup (1 dL) chopped walnuts (optional)

Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. Mash the bananas into a puree and be sure to leave it a little lumpy. Mix the banana, oil, eggs, 1/4 cup of water, honey, and cinnamon together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts (optional.) Pour into a well-buttered 9x5x3 inch loaf pan.

Topping

1/2 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon

Spread liberally over the banana bread dough before placing in the oven. The aroma will make you want to hurt someone!!! Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack. Makes one loaf. Can easily double the recipe.

Thanks to Bakesale Betty for her guidance and mentoring on this yummy recipe.

Updated 08/16/2017: Banana Chocolate Chip Cherry Bread: I cannot believe I posted this recipe 11 years ago. I usually make a double batch of the banana bread. Right before folding it into the pans, I add about a cup of dried cherries and chocolate chips to the mixture to make Banana Chocolate Chip Cherry Bread. It has become a big hit and I make it often. Bake for 1 hour and 10 minutes with the added moisture. Enjoy!!!

Chocolate Egg Nog Rum Cake

December 22nd, 2005 § 5 comments § permalink

Chocolate Egg Nog Rum Cake, originally uploaded by in2jazz.

1 cup of butter (2 sticks)
2 cups sugar
3 cups sifted Cake Flour
3 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup eggnog (I like the Berkeley Farms Eggnog)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup Myers’s dark rum
1 package of Jell-O chocolate pudding
3 heaping tablespoons of Hershey’s Cocoa

Cream butter, gradually add sugar, creaming until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with eggnog and flavoring, beating after each addition until smooth. Add package of chocolate pudding, rum and cocoa and mix well together. Pour batter into a greased 12-cup bundt pan. Bake at 350º for 55 minutes. Cool in pan for 10 minutes then remove and place on wax paper and let cool before putting on the glaze.

Rum Glaze

2 sticks of butter
1/2 granulated sugar
1 cup powdered sugar
1 cup brown sugar
1/3 cup Karo syrup
1 cup of rum (currently using Myers’s Dark Rum and getting rave reviews!!!)
1 tsp vanilla extract

Melt butter in saucepan until lightly boiled (do not overheat). Add powdered sugar slowly with a wire wisk then add granulated sugar. Once dissolved under low heat, add brown sugar. After the brown sugar has dissolved, add Karo syrup. Keep stirring with wire wisk. Bring to a light boil. Add rum and bring to a boil while stirring with a wisk. Remove from heat and wisk in the vanilla extract. Add more powdered sugar or use less rum for a thicker glaze.

Poke holes in the cool cake wit fork. Drizzle and brush the glaze over the cake. Continue to brush the cake with glaze that has ran down the side. Let dry and serve.

For Chocolate Rum Cake, omit the egg nog and use 1 cup of milk with the flour mixture. For Plain Rum Cake, omit the egg nog and Hershey’s Cocoa. Use Jell-O French Vanilla pudding and 1 cup of milk with the flour mixture.

Half-Hearted Valentine Cookies

February 9th, 2005 § 5 comments § permalink

All done!!!

Cookies
3/4 cup sugar
1 cup Land O Lakes Butter(or your favorite)
1 package(3 ounces) cream cheese, softened
1 egg
1 teaspoon peppermint extract
3 cups all-purpose flour

Glaze
1 cup semi-sweet real chocolate
1/4 cup Land O Lakes Butter

For cookies, in large mixer bowl, combine all cookie ingredients except flour. Beat at medium speed, scraping bowl often, until light and fluffy. Add flour; beat until mixed. Divide dough into halves. Wrap in waxed paper. Refrigerate until firm, at least 2 hours.

Heat oven to 375. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut out with floured heart-shaped cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 10 minute, or until edges are very lightly browned. Removed immediately; cool completely.

For glaze, in small saucepan, melt chocolate and butter, stirring occasionally over low heat until melted, 4 to 6 minutes. Dip half of each heart into chocolate. Refrigerate on waxed paper-lined cookie sheet until firm. Store, covered, in refrigerator. Makes about 3 1/2 dozen cookies.

This recipe comes from the Land O Lakes Cookie Collection.

What did I learn?

The glaze was a bit of a challenge for me because I could not get it smooth enough. I used Baker’s Dipping Chocolate for dipping the cookies and it worked great. Get 3 to be on the safe side. Heat up two and pour them into one container. This way your chocolate will be deep enough to cover half your cookie.

Cream cheese is sold in 3 ounce packages but you do not see it in the stores very often so I cut 3 ounces off the 8 ounce silver brick. You can save the rest for bagels. :)

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