Welcome to my journey through the wonderful world of baking. Feel free to follow along as I try making things I have never made before and experiment with things that need revamping!
So got this from http://m.self.com/fooddiet/recipes/2009/11/salmon-florentine?mbid=enws_row0326
Super yummy Salmon Florentine:
Salmon, box of frozen spinach, half shallot, 3 garlic cloves; 3 oz low fat ricotta, around 3 oz of chopped sun dried tomatoes. Served with a pepperridge farm mutligrain roll.
319 calories :) for 2oz salmon and roll or approximately 389 for the full 4 oz salmon fillet
Roasted Butternut Squash Macaroni and Cheese http://www.cucinanicolina.com/roasted-butternut-squash-macaroni-and-cheese
1-1/2 cup flour 1/2 ish cup sugar 3/4 cup brown sugar Dash of baking soda and cinnamon Half dash salt 1-1/2 stick butter 1Cup+ raisins. 2 eggs Tsp vanilla 3Cups oats Yummy recipe fom old fashioned oat container. I scooped then out using a size 40 scooper from pampered chef. Made 31 cookies in that size….
um make that 30.5 because I broke one in the oven. Fail! Sorry for the sideways picture couldn’t figure out how to rotate the picture once it was uploaded.
Mmm strawberry pie from scratch! I think we broke some of the crust getting it out of the oven oops!
Ingredients:
- strawberries (a big container like from costco or fresh and easy)
- lemons 1-2 to squeeze for 2tbs juice
- 1/4 cornstarch
- 1 1/4 cup sugar
Take half your strawberries whole and put in a pot to smash with a potato masher.
Slice the rest into thick slices.
Add cornstarch and sugar to the smashed strawberries and stir until dissoved. Then turn to medium continue to stir constantly until boils. Take off heat add in lemon juice. Cool for about half an hour then add in your sliced strawberries. Place the whole thing into your pre-baked pie crust and refrigerate for 2-3 hours.
So somehow this summer I thought it would be genius to make chocolate stout chocolate cupcakes with bailey’s frosting.
It may be genius in the future but my attempt at this came out very dense- although moist) I wasn’t a fan. The flavors were fine but it just wasn’t a light and fluffy cupcake.
However! Bailey’s frosting is definitely yummy. 4-8 oz of cream cheese, powdered sugar to desired thickness and 4-10 spashes of Baileys to desired taste. Yummy!
Oatmeal raisinette cookies. Yummy! Take your basic oatmeal raisin cookie recipe and substitute raisinettes for the raisins!
It was definitely hubby and mommy-in-law approved.
Blt bites! Cherry tomatoes sliced and filled with about 4-5 strips bacon, 1/4 cup light mayo, 1/3 cup chopped green onions and approx 2 tbsp parsley. Chill for a few hours an serve! Let’s see how these go over today. :-)
Chocolate mascapone cupcakes with strawberry glaze.
Glaze- 1/3 cup strawberries puréed.
1-2 cups powdered sugar.
Mix until smooth.
Cake mix- white or chocolate
2 Egg whites
8oz mascapone cheese
1/4 cup veggie oil
1 cup water
Blend cheese eggs an oil together until well blended. Add mix. Then water.
I think 1 cup water was too much. The mini cupcakes were do light and fluffy that they at times crumbled as you bit.
Pumpkin Cupcakes w/cinnamon cream cheese frosting
So last week the mood for thanksgiving like food hit. We didnt exactly make thanksgiving dinner but it definitely hit the spot! So we made lemon artichoke and pumpkin cake with caramel frosting. This led to my husband wanting pumpkin cupcakes.
Pumpkin Cupcakes:
1 cup self rising flour
2/3 cup brown sugar
A sprinkle or 2 each of cinnamon, cloves, nutmeg.
Mix these together in a medium bowl. I ended up sifting them together because my brown sugar was a smidge clumpy.
In my mixer I blended:
1 egg
1/2 cup pumpkin purée
1/3 cup sour cream
1-1/2 tsp vanilla extract
Slowly mix the flour mixture to the pumpkin mixture and blend well.
Made 11 cup cakes. They don’t poof up a lot and actually shrank back down just a little.
Cinnamon Cream Cheese Frosting:
8oz cream cheese
1stick butter both at room temp.
Blend them together with a hand mixer. Then start adding powder sugar to taste. I don’t like it super duper sweet so I did probably a little over a cup and a half. Then dashed in some cinnamon from the holey side of the container about 4-6 dashes again to taste.
Pumpkin cake served with caramel drizzle and vanilla ice cream!
Amazing. Just saying…
2 cups flour
1-1/3 cup sugar
15 oz packed pumpkin
1tsp backing soda
2 tsp baking powder
1/2 tsp cinnamon or pumpkin pie spice
1/2 tsp salt
2 sticks butter (room temp)
4 eggs. ( room temp)
Optional caramel sauce and ice cream.
In a bowl mix flour, baking soda & powder, salt, pumpkin pie spice.
Mix sugar and butter on high until light and fluffy. Add eggs 1 at a time, mixing until well blended before adding next egg. Add in pumpkin and blend. Then add flour mixture.
This technically was a crockpot recipe but I cooked at 350 for about 30 min.
This made enough for a 9 in cake plus a small bread loaf pan.
Serve with caramel sauce and/or vanilla ice cream.
