You Can Bake! » desserts

Chewy Chocolate Chip Cookies

Rob — Sun, 24 Jan 2010 17:15:34 +0000

Chocolate and cookies go together like air and breathing, they are a perfect match. Now imagine those cookies are soft and chewy with a glass of milk or a couple of scoops of ice cream. Hmmm I have your mind going and dreaming about these cookies. And yes that’s what they do to you, make your feel good and that’s why chewy chocolate chip cookies are so popular. Once you have them you keep coming back for more, but be careful you don’t want to eat to much save some for later or my be a few for family and friends if you want to be nice. Companies have gain market shares in the cookie world because they started making these chewy chocolate chip cookies. Did you know that 25% of all cookies baked in the United States are chocolate chip cookies. As you see Americans love chocolate chip cookies, my be you want to make your own, my be you want to show your kids or friends how to make some really good chewy chocolate chip cookies. If you want a big chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you.Stir in the chocolate chips by hand using a wooden spoon. Cookies will spread as they bake and this ensures a more even spread. Allow cookies to cool before removing them from the baking sheet. It gives a tiny bit more tooth, and, I think, keeps the cookies chewy longer. It’s not the only chocolate chip cookie recipe I’ll use, but when you want a “big, fat, chewy chocolate chop cookie,” this is awesome. I have tried quite a few chocolate chip cookie recipes, and this is by far the BEST! Take the cookies out of the oven when the edges are just turning brown, leave on cookie sheet for a few min, and then let rest a bit longer to ensure best results. If you want these cookies to stay moist, put in sealed container after baking. Learn from my mistake Use (margarine) rather than butter in this recipe if you want thick cookies. This may be the perfect way for cookies to be, but all cookies are good fresh from the oven. Recipe Pre heat oven at 375 degrees in a large bowl beat the cooled melted butter with the sugars. Beat in the egg, egg yolk and vanilla until well-combined. In a medium bowl, using an electric mixer, beat the margarine, sugars, salt, and vanilla until well combined. Beat in the egg Scrape down the bowl using a rubber spatula and beat for a few more seconds. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Reduce speed to medium-low and add in eggs, one at a time, beating after each addition until well incorporated. Reduce speed to lowest setting or gently stir by hand , gradually add in dry ingredients, scraping down bowl as necessary, and beating until just incorporated, don’t over mix. Ingredients 2 1/8 cups unsifted all-purpose flour 1/2 tsp. salt 1/2 tsp. baking soda 12 T. margarine, melted and cooled until warm 1 cup brown sugar 1/2 cup granulated sugar 1 large egg plus 1 yolk 2 tsp. vanilla extract (pure, real!) 1-2 cups semi-or bittersweet chocolate chips/chunks 2tsp. corn syrup Place on parchment paper-lined cookie sheets. Makes 1 1/2 dozen very large cookies. For more information go to http://www.Teegoes.com

Timothy Samuel I live in Wilmington,De enjoy writing on many topics from food to travleing. And you hope my articles be enjoyable and helpfull to all.
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2 Easy To Make Cupcake Recipes For School Bake Sales

Rob — Sun, 10 Jan 2010 17:47:26 +0000

During the school year, I am often asked to bake cupcakes for the school’s athletic events and for their bi-yearly bake sales. When I am considering what type of cupcakes to bake, I normally stay away from the classic flavors as they will receive plenty of those. If you are looking for something just a tad different, then I would like to suggest the following recipes.You can frost the first recipe with your favorite flavored frosting, however, the second recipe should be left plain with just the cherry topping. Every time I make these for the bake sale, they are a big hit.Chocolate Bottom Cupcakes1 (8 ounce) package cream cheese, softened1 egg1/3 cup granulated sugar1/2 teaspoon salt8 ounce chocolate chips3 cups all-purpose flour1/2 cup cocoa powder2 cups granulated sugar2 teaspoons baking soda2 cup water2 tablespoons vinegar2/3 cup vegetable oilIn a small bowl, cream together the softened cream cheese, egg, 1/3 cup sugar and salt; set aside. In a large bowl, combine the remaining ingredients together until well mixed. Line a muffin pan with cupcake liners. Spoon batter into each liner approximately 1/2 full. Top that batter with a spoonful of the cream cheese mixture. Bake in a 350 degree oven for approximately 20 minutes or until done. This recipe will make 30-32 cupcakes.Cherry Cream Cheese Cupcakes3/4 cup granulated sugar2 (8 ounce) blocks cream cheese, softened2 eggs1 teaspoon vanilla extract1 tablespoon lemon juice1/2 box vanilla wafers1 large can cherry pie fillingIn a large bowl, cream together the granulated sugar and softened cream cheese. Add in the eggs, vanilla extract and lemon juice. Beat mixture with an electric mixer until light and fluffy. Line a muffin pan with cupcake liners. Place 1 vanilla wafer in each of the liners and then spoon batter on top, filling the liner 3/4 of the way full. Bake in a preheated 350 degree oven for 15-18 minutes or until done. Let cupcakes completely cool and then spread cherry pie filling on top.Transporting: If you do not have a plastic cupcake transporting container, I suggest you purchase some aluminum pans with covers from your local discount store. To keep them stable during transporting, place a piece of rubber matting (like rubber shelf and drawer liner) inside each pan.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
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How To Make A Red Velvet Dessert Cake

Rob — Sat, 05 Dec 2009 17:24:21 +0000

If you are looking for a special dessert cake for your next family gathering or holiday party, I would like to suggest this recipe. I really enjoy making it all year long but it is a family favorite during the Christmas Holiday.Once you are done baking and icing your cake, you will want to store it in an airtight cake container in your refrigerator and remove it approximately 1 hour before serving time.Red Velvet Dessert Cake Recipe1 1/2 cups granulated sugar2 eggs1/2 cup shortening2 1/2 cups all-purpose flour1 cup buttermilk1 teaspoon vanilla extract1 teaspoon baking soda1 teaspoon white vinegar1 teaspoon table salt1 tablespoon cocoa powder2 ounces red food coloringIn a large bowl, cream together the granulated sugar and shortening; slowly stir in the eggs and mix well. Stir in the cocoa powder and red food coloring until all ingredients are well combined. In a small bowl combine the all-purpose flour and table salt. Slowly stir flour mixture into the first bowl. Stir in buttermilk, add in the vanilla extract and baking soda. Pour in the white vinegar and mix all ingredients well. Lightly grease and flour two 9″ round baking pans. Bake in a 350 degree oven for approximately 25 minutes or until center of cake is done.Red Velvet Cake Icing2 tablespoons all-purpose flour1 cup cold milk1/2 cup shortening1/2 cup margarine or butter1 cup granulated sugar1 teaspoon vanilla extractIn a medium sized saucepan, combine the flour with the milk over medium heat, stirring constantly until the mixture has thickened. Remove from heat and cool until it is cool enough to place in the refrigerator to chill. Remove from the refrigerator and mix in the shortening, margarine and granulated sugar with an electric hand mixer on medium speed until the icing is smooth and creamy. Stir in the vanilla extract and beat for 30 seconds on medium speed. Spread icing on the top and sides of your cake.

How To Make A Coconut Pound Cake

Rob — Mon, 30 Nov 2009 17:10:01 +0000

If you enjoy coconut and are looking for a delicious dessert cake that you can make and serve all year long, then I think you should try this recipe.What I really like about this pound cake recipe is that it’s moist and not on the dry side like most other recipes. I prefer to use real butter as I am not much of a margarine fan, but you can decide to use either one.Coconut Pound Cake6 eggs1 cup vegetable shortening1/2 cup butter or margarine3 cups granulated sugar1/2 teaspoon almond extract1/2 teaspoon coconut extract3 cups sifted cake flour1 cup cold milk2 cups flaked coconutUsing an egg separator, separate the yolk from the egg whites. Place the egg whites into a large mixing bowl and the yolks into another large mixing bowl. Let your egg whites sit for 15 minutes to warm them up. Preheat oven to 350 degrees. Lightly spray a 10″ round tube cake pan with nonstick cooking spray and set aside. Using an electric mixer, beat the egg yolks at high speed with the shortening and margarine, until creamy and smooth. Gradually add in the granulated sugar, beating until light and fluffy. Stir in the almond and coconut extracts until well blended.At low mixing speed, slowly beat in the flour, milk and flaked coconut until the ingredients are combined. Do not over beat! In your other bowl that contains the egg whites, beat them with an electric mixer until stiff peaks form. Gently fold in the egg whites to the cake batter until all ingredients are combined.Pour batter into your greased tube pan. Bake in a 350 degree oven for 1 hour or until done. Cool cake in the pan for 20 minutes before removing it to cool on a wire rack.

How To Make A Hungarian Coffee Cake Dessert

Rob — Sun, 29 Nov 2009 17:08:25 +0000

This Hungarian coffee cake recipe was given to me 25 years ago by my grandmother who loved to cook and bake. The cake does take some time to make…as you are making it completely from scratch. What I really enjoy about this recipe is the combined sweet and nutty taste. When dissolving the yeast, make sure you use warm (not hot) water. If the water is too hot, you will kill the yeast and won’t get a good rise to your dough.Ingredients:2 cups warm water (not hot)2 packages of dry yeast1/4 cup vegetable shortening1/2 cup granulated sugar2 teaspoons salt1 egg6 1/2 to 7 cups of all-purpose flourIn a large mixing bowl, dissolve both packets of yeast with the warm water and let sit for 1 minute. Add in the vegetable shortening, granulated sugar, salt, egg and half of the all-purpose flour. Mix with a spoon until the dough is smooth, adding enough of the remaining flour to thicken it up until its of a dough consistency. You might have to use your hands.Turn the dough out onto a lightly floured dough board and knead until smooth and elastic. Place dough into a well-greased bowl and cover with a clean cloth. Let it rise until it has doubled in size.Additional Ingredients:1/2 cup butter, melted3/4 cup granulated sugar1 teaspoon ground cinnamon1/2 cup finely chopped nuts2 cups of raisinsIn a small bowl, combined the granulated sugar, cinnamon and finely chopped nuts and set aside.Cut dough into pieces the size of walnuts and shape into small balls. Roll each ball in melted butter, then the cinnamon, sugar and nut mixture. Place one layer of balls so they are barely touching…in a well greased 10″ round tube pan. Sprinkle with a layer of raisins and then add another layer of dough balls; sprinkle with another layer of raisins. Cover the tube pan and let rise for 45 minutes. (You might have to press down on the dough to fit them all into the baking pan).Bake in a preheated 375 degree oven for 35 to 40 minutes or until done. Remove from oven and invert pan so that the butter and sugar mixture runs down over the cake.

How To Make An Apple Cobbler Crumb Pie For Dessert

Rob — Sun, 22 Nov 2009 18:09:01 +0000

My grandmother was great at making homemade pies. As a child, I always looked forward to the fall baking season as we would go to the apple orchard and pick our own apples. Once we would get back home, I would spend hours in the kitchen helping Grandma bake some fresh apple pies.Grandma’s Apple Cobbler Crumb PiePie Ingredients:1 unbaked pie crust (9 to 10 inch)lemon juice6 cups sliced, peeled apples (I use Gala)1 cup granulated sugar2 tablespoons all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground allspice1 tablespoon butter or margarinePeel, core and slice your apples down and place slices in a large bowl. Sprinkle the slices with a little lemon juice and set aside.In a large bowl combine the granulated sugar, all-purpose flour, ground cinnamon, nutmeg and allspice. Pour this sugar mixture over top of the apple slices and gently stir to coat the slices. Spoon the mixture into a 9 or 10 inch unbaked pie crust. Dot the top with some butter or margarine.Cobbler Crumb Topping Ingredients:1/2 cup granulated sugar1/2 cup all-purpose flour1/4 cup oatmeal1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/2 cup butter or margarineCombine all of the above ingredients together in a large bowl except for the butter. Once they are combined, cut in the butter until the mixture becomes crumbly. Drop mixture on top of the pie filling by the teaspoonful until its completely covered by the topping.Bake in a preheated 350 degree oven for 40 minutes or until the apples are soft and the pie is lightly browned.Serving Suggestions: You can serve your pie warm or cold. We like to serve ours with vanilla ice cream, vanilla yogurt or with some whipped topping.

Thanksgiving Dessert – How To Bake A Pumpkin Cream Cheese Cake

Rob — Sun, 22 Nov 2009 18:08:53 +0000

When it comes to making a dessert for our Thanksgiving holiday meal, I enjoy baking a homemade pumpkin cake with a delicious cream cheese filling.This cake will take some time to make, but your time will be well spent. I guarantee you that you will get a lot of compliments from your family and friends once they taste it. If you have any left-overs, you will want to store them in an airtight container inside your refrigerator.Pumpkin Cake RecipeCake Ingredients:2 1/2 cups all-purpose flour2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1 teaspoon baking soda1 1/2 cups granulated sugar3/4 cup butter, softened3 eggs3/4 cup solid packed pumpkin puree1/2 cup cold milk1 teaspoon vanilla extractPreheat oven to 350 degrees. Spray a deep dish cake pan with nonstick vegetable cooking spray. In a large bowl, combine the flour, baking powder, cinnamon, baking soda and salt, until they are well combined; set aside. In another large bowl, cream together the granulated sugar and softened butter, until they are creamy. Add in the eggs, pumpkin puree, milk and vanilla extract, beating well after each addition. Slowly add the flour mixture into the wet ingredient mixture, mixing well until all ingredients are combined. Cream Cheese Filling Ingredients:1 (8 ounce) package cream cheese, softened1/4 cup granulated sugarIn a medium-sized bowl, whip together the softened cream cheese with the granulated sugar until smooth. Spread 2 1/2 cups of cake batter evenly over bottom of your cake pan. Spoon cream cheese filling evenly over the cake batter. Carefully spread it across the cake batter using a silicone or rubber spatula. Spoon remaining cake batter over cream cheese filling, spread evenly using a silicone spatula. Bake in your preheated oven for 45 minutes or until the cake tester comes out clean. (test the center of the cake.) Cool completely before adding the topping.Topping Ingredients:confectioner’s sugarfrozen whipped topping, thawedA few minutes before serving the pumpkin cake, sprinkle your desired amount of confectioner’s sugar on top. Cut cake into desired serving pieces and top with a dollop of whipped topping.

How To Make A Peaches and Cream Dessert Cake

Rob — Tue, 10 Nov 2009 17:55:07 +0000

If you like cheese cakes and peaches, I think you will enjoy this dessert cake recipe. The cake is very rich and sweet, and made in the 2 layer technique. The first layer is like that of a traditional cake and the second layer is more like a cheese cake. If desired, you can completely omit the cinnamon sugar topping.Layer 1 Ingredients:3/4 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 (3 ounce) box vanilla pudding mix (not instant)3 tablespoons butter, softened1 egg1/2 cup cold milk1 (15 ounce) can of sliced peachesPreheat oven to 350 degrees. Grease the bottom and sides of a deep 10″ round cake pan.In a large mixing bowl, combine all of the above ingredients together (except for the sliced peaches), in the order they are given and beat with an electric mixer for 2 minutes at medium speed. Pour mixture into your prepared baking pan. Drain the juice from your peaches, (reserve the juice for the next step), and layer them on top of the batter.Filling Ingredients:1 (8 ounce) package cream cheese, softened1/2 cup granulated sugar3 tablespoons peach juice (from canned peaches)In a small mixing bowl, combine the above 3 ingredients together and then spoon on top of the batter in the baking pan to within 1″ of the edges.Topping Ingredients:1 tablespoon granulated sugar1/2 teaspoon ground cinnamonCombine the above 2 ingredients together in a small measuring cup and then sprinkle over top of the filling ingredients.Bake in a 350 degree oven for 30 to 35 minutes or until center of the cake is done. Remove from oven to cool on a wire rack.

How To Can Homemade Blueberry and Peach Pie Fillings

Rob — Sun, 01 Nov 2009 17:32:33 +0000

During the summer and fall months, I enjoy going to our local orchard and farmers markets here in Pennsylvania and purchasing our fresh fruits. I will bring them home and freeze or can them for use during the winter months.One of my favorite things to can is homemade pie fillings. Canning is not hard to do and there are many books out in the marketplace that will explain how to do home canning. You can find free information on the internet that will also explain how to do home canning, along with the supplies that you will need to do the processing.The following 2 recipes are the ones I use to make homemade blueberry and peach pie filling.Blueberry Pie Filling 4 1/2 quarts of fresh blueberries 1/2 cup lemon juice rind of one lemon, finely grated 1 teaspoon ground nutmeg 1 teaspoon mace 5 1/2 cups granulated sugar 6 1/2 cups water Wash and remove stems from blueberries and then drain. Combine lemon juice, grated lemon rind, ground nutmeg, mace, granulated sugar and water in a large pan. Cook until the mixture begins to boil. Fold in the blueberries and cook for an additional minute. Ladle mixture into clean hot jars. Clean the jar rims and seal. Process quart jars in a water bath canner for 30 minutes.Peach Pie Filling 6 lbs. fresh peaches 1 cup plus 2 tablespoons lemon juice 3 3/4 cups water 5 cups granulated sugar 2 teaspoons ground cinnamon 3/4 teaspoon cloves 1 teaspoon ground nutmeg Wash, peel, pit, and slice peaches. Loosen skins in boiling water for 35 seconds, then submerge in cold water. Gently peel off the skins. Place slices in a container of water until all peaches are sliced. Combine lemon juice, water, granulated sugar, ground cinnamon, ground cloves and nutmeg in a large saucepan. Stir and cook over medium heat until mixture boils. Drain peaches and add to syrup mixture. Cook for 3 minutes. Ladle the mixture into hot jars. Clean the jar rims and seal using water bath canner for 30 minutes.

How To Make A Traditional Holiday Fruit Cake

Rob — Mon, 26 Oct 2009 17:24:56 +0000

During the holiday season, I like to spend an afternoon making some delicious homemade mini fruit cakes. Making and serving these delectable goodies has been around for centuries. You will usually see them served around the holiday season or at wedding celebrations. You will find that various cultures will have a different twist on the traditional recipe, however, the following recipe is done in the American tradition. When I make this fruit cake, I bake them in a muffin tin or in mini loaf pans. If desired, you can certainly bake them in a regular loaf pan or round cake pan.Fruit Cake Recipe1 1/3 cups granulated sugar1/2 cup butter, softened2 eggs3 cups all-purpose flour3 teaspoons baking powder2 cups eggnog1 1/2 cups mixed candied fruits1 1/2 cups sifted confectioner’s sugar1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamonadditional eggnog(optional) candied cherry halvesPreheat oven to 350 degrees.In a large mixing bowl, cream together the granulated sugar with the softened butter until it’s light and creamy. Beat in both eggs until combined. In another bowl, stir together the flour and baking powder. Slowly stir the flour mixture into the sugar mixture and then beat in the eggnog until all ingredients are well combined. Fold in the chopped candied fruits. If the mixture is stiff, stir by hand.Lightly spray your muffin or mini loaf pans with nonstick vegetable cooking spray. Spoon the batter into your desired pans. Place pans into a preheated 350 degree oven and bake for 20-22 minutes or until they are done and the centers test clean with a toothpick. Remove from the pans and let cool on a wire rack.In a small bowl, combine the confectioner’s sugar, nutmeg and ground cinnamon. Add in enough eggnog to make the mixture of drizzling consistency. Drizzle the glazed over the cooled fruit cakes.If desired, top the fruit cakes with candied cherry halves for garnishing and store them in an airtight storage container.