Lemon Pound Cake

The last time I tried making a lemon flavored something, it was totally gross.  But I'm completely sure it was because I used bottled lemon juice instead of fresh.  So this time I decided to try to make a pound cake with fresh lemons.  After following the instructions exactly, an hour later I have the most delicious lemon cake dessert I have ever tasted.  The glaze, poured on top of the cake 15 mins after it's done cooling, helps to make this cake even more moist.  This time around on the lemon dessert, I definetly hit this one on the head with fresh tangy sweet goodness! http://www.foodnetwork.com/recipes/gale-gand/lemon-pound-cake-recipe/index.html

Ginger and Lemon Zest infused Lemonade

This was sort of a spur of the moment thing.  Now, obviously this isn't baked, but I thought it was special enough to make it into my blog.  I brought about a gallon of water to a boil with a cup of white sugar, about half a cup of freshly sliced ginger and about 1/4 cup of lemon zest.  I let this simmer for about an hour maybe.  Into that I squeezed fresh lemon juice from maybe four huge lemons.  It was very good, the ginger/sugar combo gave it a sweetness and it had just enough lemon flavor with a hint of spice from the ginger.  This recipe could be chilled in the summer and warmed in the winter and autumn for a refreshing unique beverage.

Cinnamon Swirl Bread with Raisins

This is another recipe I followed exactly, and it so pays off.  Of course, I am one of those people who is so excited to try something, I don't really read all of the instructions!  Haha, not good.  Anyway, this yeast bread rises twice, each time for an hour and a half.  A good way to get a nice crust is to fill a pan with boiling hot water next to the baking bread in the oven.  Once the bread was cooled, I was SO happy and excited at how beautiful the swirl in the middle of the bread looked!  Oh, and yes, the bread was very delicious, warm and toasted with a smear of butter on this is definitely cinnamon raisin heaven!

This recipe if from "The America's Test Kitchen Family Cookbook" <--Very reliable and good recipes!

1 cup whole milk (make sure it's warm to activate the yeast)

1/3 cup warm water

4 tbs unsalted butter, melted and cooled

3 tbs honey

1/2 cup raisins

1/2 cup sugar +1tbs cinnamon

3 3/4 cups bread flour + extra for counter

1 envelope of rapid rise yeast

2 tsp salt

Whisk milk, water 3 tbs butter and honey in large measuring cup.  Mix 3 1/2 cups of flour, yeast, and salt in bowl, add milk mixture and mix until comes together.  Knead on counter about 10 minutes.  Place in oiled bowl, cover and let rise 1 1/2 hours in warm place.  When doubled in size, press dough into a 9in square on counter top.  Brush 1 tbs melted butter onto dough, sprinkle raisins, sugar and cinnamon onto the melted butter.  Roll up the dough and put into a buttered bread pan.  Let that rise for 1 1/2 hours in a warm place.  When doubled again, brush 1 tsp melted butter onto top and sprinkle with coarse sugar if desired.  Place in a pre heated 350 degrees oven, and place the unbaked bread on the middle rack.  Place another pan next to the bread and fill it half way with boiling water.  Bake until golden brown, about 40-50 minutes.  Flip the bread out and let cool 2 hours. 

Well worth the wait people! ;)

Pumpkin Scones

So I made these last year, and later realized that it's probably a good idea to fully read the instructions first before making something from a recipe.  I failed to cut them before baking, and they just weren't the same.  This year, I made them from the recipe to the T, and oh yeah, it makes a difference!  They were ready in about 19 minutes, and I let them cool.  Crunchy around the corners, but soft and not too sweet on the inside.  The raisins really add to this recipe, don't forget to add them!  A smash of butter this would just be the perfect breakfast or snack, I'm sure of it!

http://joyofbaking.com/PumpkinScones.html

Sweet and Salty Pumpkin Seeds

I've never made pumpkin seeds before, because I just didn't know if I liked them or not.  So, this time around when it's pumpkin carving time, I decided to give it a try.  I pre-heated the oven to 275 and spread the seeds from my scary pumpkin glowing away in the background.  With the seeds in a thin layer on the baking sheet, I took salt and generously sprinkled every seed.  Then I took about 3 tablespoons of sugar and about 1 tablespoon on pumpkin pie spice and showered that on the salty seeds.  I baked them for about 20 minutes, took them out and stirred them a bit.  After that, I turned the oven up to 325 and baked them until moderately crunchy.  I let them cool and tasted them (just to make sure I like them ;).  Well, turns out, these are pretty good, I think every year I'm going to end up roasting some pumpkin seeds from my goofy little pumpkins!

Black and Orange Pumpkin Tart

This tart looks like a pumpkin pie, but its just as good, if not better than one.  I bought a pre-made chocolate crust, if I would have made it from scratch, I'm sure it would have been darker.  No biggie, still looked and tasted very good.  The filling was creamy, flavorful and not too sweet, but just enough "pumpkin" flavor.  The chocolate crust actually tasted really good with the pumpkin filling.  I would definitely make this again!

http://www.marthastewart.com/recipe/chocolate-pumpkin-tart

Organic Pistachio, Dried Cranberry and Chocolate Granola

Oh My Goodness!  I have to stop making this stuff so much, It's too freakin' good!  Ha ha, this granola is a good source of energy for working out, or even a nature walk.  It mostly has unsaturated fat from extra virgin olive oil and the nuts, but there is some saturated fat from the chocolate.  It will give instant energy from the cranberries and chocolate, but long lasting energy from the nuts and whole wheat oats.  I used some local honey and a bit of extra virgin olive oil to create little "crunchies" as I like to call them.  Bake for about 15 minutes at 425 degrees then let it cool for about half an hour.  Believe me, try to restrain yourself, it's so worth the wait.  Your going to want to make this recipe over and over and over! 

2 cups organic instant oats

1 1/2 tsp pumpkin pie spice

1 heaping tsp kosher sea salt

1/4 cup local organic honey

1/4 cup extra virgin olive oil

1 tsp organic pure vanilla

1/3 cup organic applesauce

2 organic egg whites

1 cup any organic nut/chocolate/dried fruit mixture

Mix all together, bake 425 for 15 mins.  After cooled a bit, add nut/fruit mixture; ENJOY!



Pumpkin Spice Cake with Cream Cheese Frosting

I made this cake for Jordan's Birthday.  It's the pretty typical cake method, so it wasn't too hard.  For the frosting, I added some milk instead of the maple syrup.  This cake turned out great, after it baked for about 28 minutes.  I let it cool for about an hour, while I made the frosting.  I only used about 2 1/2 cups of powdered sugar and it was more than enough frosting for the entire cake and filling.  We lit candles and sang Happy Birthday to Jordan and cut pieces of cake.  The cake itself was moist and the frosting wasn't too sweet.  Over all, I'd give it 4.5 stars, it tasted like a lighter version of a pumpkin roll.  Very tasty, I'm definetly making this cake again!
http://www.joyofbaking.com/PumpkinSpiceCake.html

Amazing Applesauce Cake

Well, it's that time of that time of year when I get that itch to start making apple, pumpkin and whatever else fall flavored things.  I decided to make an applesauce cake because of the smooth texture.  After much searching for the perfect applesauce cake recipe, I stumbled upon this one.  I followed the recipe to the T and it came out perfect!  I baked it in a bunt pan (because I love the shape), and it did take about 28 minutes, just like the recipe said.  I spread a luscious cream cheese frosting atop the moist cake, then drizzled a caramel glaze on that.  It's beautiful!  The cake itself was VERY good, moist and not too sweet.  It didn't even need the frosting!  But, the frosting and glaze did add to one of the best cake's I've ever had!  It's a caramel apple in cake form, how fun!  This recipe is definitely a keeper and going to be used many times in the future for sure.

http://www.cooks.com/rec/view/0,186,132190-242192,00.html

Oh, by the way, i omitted the raisins and walnuts, me no likey.

Honey Whole Wheat Bagels (100%)

This is the very first time I made bagels.  Very easy and very tasty!  One doesn't even have to have the basic knowledge of baking to make these!  The starter only took ten minutes to develop, the hard part was waiting for the water to boil!  After shaping, twenty minutes and some boiling, a complete half hour in the oven, and voila!  Yummy 100% whole grain bagels (which is more than you can say for every bagel shop out there, most are not whole grain)!  This recipe has quickly became a favorite after only one use!  I will definitely be using this delicious recipe again to make variations and such, very impressed!

http://heavenlyhomemakers.com/honey-whole-wheat-bagels

Cheesecake with Cherry Topping

This is the first time I've ever made cheesecake because it's so difficult to make an authentic one.  So when I read the directions on this recipe, I saw how easy it was, and jumped on the chance to make a homemade cheesecake!  I made this recipe even more simple by buying the crust and a can of cherry pie filling.  The only other thing I had to pick up was cream cheese because all the rest of the ingredients are pantry staples.  How easy!  By the time I had the cream cheese mixture together, the oven was pre-heated and ready to go.  This cake only took thirty minutes to bake, and it was done right when the timer went off.  I have never tasted a cheesecake so light and fluffy as this one.  Definitely the best cherry cheesecake I've ever eaten, and this recipe is definitely a keeper!

http://www.kingarthurflour.com/recipes/easy-cheesecake-recipe

Organic Mixed Fruit Granita with Lemon Thyme and Basil (no sugar added)

So I decided to try making granada, but with no sugar (I used splenda).  This was super simple!  After looking at a bunch of granada and sorbet recipes, I decided to try making my own recipe.  It was super delicious!

Ingredients:

1 cup organic frozen (thawed) mixed fruit with juice

1tbs lemon juice

1 small sprig of organic fresh lemon thyme

2 small leaves of organic fresh basil

pinch of salt

10 packets of splenda

1.blend in food processor, be careful not to turn it into liquid

2.pour into an ice cube tray, freeze for up to a month

3.when ready, throw cubes in food processor and make into almost slush-not liquid!

(whole recipe has 60 calories!)

Enjoy!

It had a nice texture from the different kinds of fruit, and not too sweet.  I couldn't even taste the thyme or basil, which was OK.  But, overall, it was very good.  Next time I might try adding 1 tbs of Lemoncello or a flavored vodka (just so it won't freeze all the way).  Last summer I made Italian Ice, that recipe called for a tbs of vodka or flavored rum, for the same reason.  The Italian ice was very good, and melted in your mouth, without tasting like alcohol.  Also, fruit can be exchanged for other fruit, try making with coffee or liqueurs!

This is a non-fat, nutritious way to enjoy dessert on a warm day, or all year around! 

Maple and Brown Sugar Granola with Peanuts and Mini Chocolate Chips

Wow.  I could eat this entire thing it's so good, better than the last batch of granola I've made (which I didn't think was possible).  So this is the same recipe I used the last time, with a few changes (you should know me by now). 

Ingredients:

2 cups maple and brown sugar quick oats

1 teaspoon pumpkin spice

1 teaspoon salt

1 egg

1 tbs applesauce

1/4 cup honey

1 tbs lightly packed light brown sugar

1 teaspoon pure vanilla extract

1/4 cup peanuts

2 tbs mini chocolate chips 

handful dried apricots

mix wet/mix dry-combine

350 degrees for 9 minutes, then 325 degrees for about 7-10 more (until browned)

mix with spatula a bit, add apricots and let cool.

Voila! Amazing, easy and nutritious granola.  Enjoy!

To Die For Blueberry Muffins

The strudel is what really makes these muffins special.  They also stayed moist for a whole week, which is more than I can say about most muffins!  Easy to make, and the berries can be switched up and nuts, or any kind of chips can be added.  These were very tasty, not to sweet and the blueberry flavor was just enough.  Definitely making these again!

http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

Easy Homemade Granola with Peanuts, Chocolate Chips and Dried Apricots

This is my first time ever making granola, and boy oh boy, they call it "easy" for a reason!  It's so simple, mix the wet, mix the dry and combine.  I also added half of a cup of applesauce just for a little more flavor, and I saw another recipe where everyone loved the applesauce in the recipe.  Although, I don't think it tasted like applesauce, but that and the cinnamon made my house smell great!  I did switch up this recipe a little too, (don't I always do that with recipes?) I added almost half of a cup of chocolate chips, two thirds of a cup of unsalted peanuts, and two thirds of a cup of chopped dried apricots.  After letting the granola cool completely, I did a little taste test (just to make sure it wasn't poison!) and, it was crunchy, chocolaty, and chewy because of the apricots.  Man oh man, I don't think I can ever go back to store bought granola every again! 

http://www.amateurgourmet.com/2009/01/easy_homemade_g.html

(Healthy) Big and Chewy Peanut Butter and Chocolate Chip Breakfast Cookies

This is the second time I've made these breakfast cookies.  The first time they came out perfect, so I decided this is a recipe I'm going to stick with.  This time I made them without the half of a cup of cocoa powder, simply because I didn't have it.  But, let me tell you, they were still just as good without it!  They are soft and chewy, and are a very nutritious way to start the day! 

http://heart-healthy-cooking.suite101.com/article.cfm/chocolate_breakfast_cookies

Sauteed Red Onion and Baby Bella Mushrooms Foccacia

Another basic focaccia recipe with minced garlic, fresh parsley, basil, and oregano mixed into the dough.  Today, I topped this bread with sauteed red onion, garlic and baby portabella mushrooms before baking it for about twenty minutes.  It came out perfect! After cooling for a bit, the edges and bottom were golden brown, and the inside was soft and airy.  The smell of garlic filled the nose before tasting everything from the veggies to fresh herbs perfectly, even a hint of spice because of the salt and pepper in the saute pan.  I could eat this whole thing!  But, I won't because I know everyone else will be jealous they didn't get to taste it!

Cinnamon Smear Scones

These scones had three different parts that make this scone complete.  Also, I substituted chocolate chips for he butterscotch chips, and milk for the buttermilk.  The reason for this is simply because I didn't have the ingredients in the recipe.  It did take the full twenty minutes for them to bake correctly and the way I wanted them to look.  Surprisingly, they turned out kind of tasteless and not very sweet.  I will most likely not use this recipe again.  http://www.kingarthurflour.com/recipes/cinnamon-smear-scones-recipe

Valentine's Day Sugar Cookies with Royal Icing

This is another recipe I'm hooked on from joyofbaking.com.  It's an easy sugar cookie recipe I've used many times along with the egg white royal icing.  Royal icing is just an icing that hardens.  To make the icing pink, I simply added four drops of red food coloring.  Then, so the colors wouldn't run together, I iced the cookies with the pink icing first, then the white so the pink had some time to dry a bit.  These little cuties tasted just as delicious as they looked!

My Version of Everything Bread

MMM!  I can never say enough about bread coming straight out of the oven, the aroma fills the house like no other!  This bread actually smelled a lot like pepperoni bread i should point out. I have never made any cheese filled bread, and this one came out perfect.  This is my basic focaccia recipe, but I added 1/4cup of wheat germ, 1 cup of whole wheat flour (2 1/2cups of flour total), fresh mozzarella, "Italian herbs", minced fresh garlic, 1/3cup parm. cheese, about a tbs of chipotle chilies.  I kneaded the dough without the mozzarella cheese, then right before the first rise I rolled out the dough, and folded in small chunks of the cheese.  I then rolled it up and let it rise three times, punching it down between each rise.  I grated more mozzarella cheese on top of the bread right before it went into the oven for about twenty minutes.  It came out perfect!  Yes!