You are currently browsing the tag archive for the 'baking' tag.
If you want recipes, click here. Still me, just all recipes 
I’m going to be spending this evening making 2 kinds of muffins for my friends to eat for breakfast tomorrow on the way to Canton. Here’s one of the recipes!
French Breakfast Muffins (from allrecipes.com)
1 1/2 cups all-purpose flour 1/2 cup milk
1/2 cup white sugar 1/3 cup butter, melted
1 1/2 tsp. baking powder 1/4 cup white sugar
1/4 tsp. ground nutmeg 1/2 tsp. ground cinnamon
1/8 tsp. salt 1/3 cup butter,melted
1 egg, lightly beaten
Preheat oven to 350°. Grease muffin cups or line with paper muffin liners.
In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of the mixture. Stir together egg, milk, and 1/3 cup melted butter. Add egg mixture to four mixture; stir just until moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
Bake in preheated oven 20-25 minutes. Meanwhile, combine 1/4 cup sugar and cinnamon. When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.
Edited to add: The muffins were a hit! The pumpkin/chocolate chip ones were good, but the French Breakfast muffins stole the show They were easy and YUMMY. I’ll be making them for Thanksgiving morning and Christmas morning
I’m at a loss this year. My sister and I haven’t even started talking about it except the fact that my grandmother needs to order a turkey. (We get a Greenberg turkey every year, out of Tyler, TX)
We’ll be doing some of the baking the weekend before.
Any new ideas/recipes/suggestions? I’m tired of the same old crap every year.
I’m going to attempt to try to talk Jess into going to Penzey’s on Monday during our lunch and shopping extravaganza. I LOVE this place — it gets me motivated to cook/bake, but as soon as I get home that motivation is nowhere to be found. I’ve got to stock up on some spices for Christmas, and some regular things that I’m out of (shout out to Brady Street Cheese Sprinkle) and some new things I want to try (rojo taco seasoning!). This place is fun, and the ladies that work there are so nice and know so damn much about everything in there — who knew there were one million kinds of cinnamon and vanilla and salt and stuff? Sign up for the catalog – it’s excellent, and I spend way too much time reading it.
I’m going to cry. I’m going to cry all the way to Sur La Table and buy it for myself 
I came across these pumpkin cupcakes on the Williams-Sonoma website and decided that I probably just need to go ahead and make them – then maybe I can stop thinking about them. So…this will be my baking project this weekend!
| Spiced Pumpkin Cupcakes These moist pumpkin cupcakes can be tailored to your familys preferences. For a more grown-up version, substitute chopped crystallized ginger and dried cranberries for the walnuts and raisins.Unfrosted cupcakes will stay fresh in an airtight container for up to 2 days. Once frosted, cupcakes are best eaten within 1 day. | ||||
 |
 For the cupcakes: 2 2/3 cups all-purpose flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cinnamon 1/4 tsp. freshly grated nutmeg 1/4 tsp. ground cloves 1 tsp. salt 2/3 cup chopped walnuts 1 cup raisins 1 can (15 oz.) solid-packed pumpkin (about 1 3/4 cups) 1 cup granulated sugar 1 cup firmly packed dark brown sugar 1 cup canola oil 4 eggs For the frosting: 14 oz. pure white chocolate, finely chopped 12 oz. cream cheese, at room temperature, cut into tablespoon-size pieces 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature, cut into tablespoon-size pieces Food coloring Colored sugars and decorating pens  Preheat an oven to 350°F. Line three 12-cup muffin tins with decorative cupcake papers. To make the cupcakes, in a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Toss the walnuts and raisins with the flour mixture. (This will help prevent them from sinking to the bottom of the muffin tins.) In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition. Add the flour mixture in three additions, stirring with a large wooden spoon until just combined. Fill the muffin tins about three-fourths full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the tins to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely. To make the frosting, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring it as desired. Spread 1 to 2 Tbs. frosting over each cupcake and decorate with colored sugars and decorating pens. Makes 36 cupcakes. Dede Wilson, Author, Bake It To The Limit (William Morrow, 1999).
|
|||
I love cookbooks. I probably have 200 of them – seriously. I collect them. I use them. I read them over and over again. I can never have enough cookbooks.
These are some new ones that I don’t have but feel that I need – in no particular order
1.
2.
3.
4.
1. Baker’s Edge Brownie Pan — I hear they’re coming out with a Lasagna Pan just like it!
2. Cool Shooters – Ice Shot Glasses — If Jess ever finishes being pregnant, we are getting these for our next par-tay!
3. Macaroni & Cheese Cookbook — We had a “discussion” about macaroni and cheese the other day with our friends. I think we should make each recipe and compare. Sounds like a party to me!
4. Mobi – Designer Sandwich Bags — Oh so unnecessary, but oh so cute. And oh so ridiculously priced! Sometimes it’s worth it to have a cute sandwich, though.
