Tag Archives: recipe

Gingerbread

It is that time again…the time when new resolutions and goals are being stated and written everywhere.  A time when one’s hopes are fresh and new beginnings bring brightness to one’s future.

So…what are my goals?

A haircut and a dentist appointment. 

I believe in reachable goals.  Don’t you? 

It has been months since I’ve had either of these.  Last summer, I think.  I lost a filling sometime back then.

I do have a long-term goal.  It is more elusive; at least for me.  I intend to find it.  My word for 2015 is ‘Joy’.  More on this later.

The first day of the new year, I spent baking and sewing.  How great that feels!  It has been a long time.  I’m not ready to share what I am sewing, but I can share what I baked.

My favorite gingerbread recipe!

Gingerbread Recipe

*Click on the photo for an enlarged peek.

It is from my favorite cookbook.  The American Woman’s Cookbook, published in 1947, and given to me by my mother-in-law when I was a young bride.

American Woman's Cookbook

American Woman's Cookbook

A very joyful New Year to you all!

Gingerbread

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Mochaccino Cupcakes

To celebrate the new year, I baked for Hubby and I.  Decadent cupcakes, of all things.  Who’s gonna eat all this sweet goodness?!

Mochaccino Cupcakes

Actually, eating it is no problem.  Ha, ha!

These taste good!  A wonderful blend of coffee and chocolate.  It is a shame that my daughter-in-law does not live close enough to share these with me…she would love these!

I was lazy, and didn’t pipe the icing, but it didn’t affect the taste (hee, hee).  I didn’t feel like looking for my piping tips, and it is quite possible that I gave them away anyway.  So the cupcakes from the recipe look much better than mine!

I pinned the recipe to my Pinterest Sweet Tooth boardIf you’d prefer to skip all of those confections and just see the cupcake recipe, then click here.

I recommend not putting the cookie in the icing unless you plan on having all of those cupcakes disappear the same day.  The cookies become soggy (I should have known that, but I made this mistake anyway).

Fudgy Toffee Bars

Hubby and I are attending a family party this weekend, and I thought I would share one of the recipes that I’m bringing.  It is one of my family’s favorites.  I didn’t create the recipe; I found it in a magazine years ago.

Enjoy!

IMG_4527b

Fudgy Toffee Bars

1-3/4 cups flour
¾ cup confectioners’ sugar
¼ cup baking cocoa
¾ cup cold butter
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips, divided
1 cup coarsely chopped walnuts
½ cup flaked coconut
½ cup English toffee bits or almond brickle chips

In a bowl, combine flour, sugar and cocoa.  Cut in butter until mixture resembles coarse crumbs.  Press firmly into a greased 13” x  9” x 2” baking pan.  Bake at 350º for 10 minutes. 

Meanwhile, in a saucepan, heat milk, vanilla and 1 cup of chocolate chips, stirring until smooth. 

Pour over the crust.  Sprinkle with nuts, coconut, toffee bits and remaining chocolate chips; press down firmly.  Bake for 18-20 minutes.

Yield: 3 dozen

Raspberry Swirl Cheesecake

I have an insatiable sweet tooth, and I’ve discovered the joy of pinning decadent recipes to a Pinterest board that I call Sweet Tooth.

Summer has arrived and the tempting raspberries are ripening.  

One of those recipes, Raspberry Swirl Cheesecake Cupcakes, from Annie’s Eats, is perfect for a sweet raspberry treat.

Make a graham cracker crust, add a cream cheese filling and top with fresh picked raspberries blended to a puree.

Swirl the puree and bake.

Easy and scrumptious!

The blackberries are flowering, and I’m keeping watch for more juicy, plump berries and sweet treats!

And let’s not forget the pie cherries!  I share them with the birds, but I’ll still have enough to savor!

I love summer!

Mint Chocolate Chip Cake

I’ve been trying out recipes that I’ve pinned on Pinterest and thought I’d share one with you.

I’m not all that great at making cakes, especially fancy ones, but this recipe was easy to make, and if you have a sweet tooth, you might want to try it.

I took the photo outside, since Hubby is taking his turn painting in the kitchen.   Hey!  Why not?  A rustic looking cake on a crystal plate on a rustic picnic table.  Priceless!  LOL!

The original is not rustic at all…like I said…I’m not all that great at making cakes (but they taste good).

You can find this recipe by clicking on the Pinterest button in the sidebar and then clicking on my Sweet Tooth board.  Or you can just click on the photo above.

So…it is later in the evening and I’ve tried another shot for you. 

Hubby and I both think this recipe is a keeper!  Yummy!

Caraway Seed Cake

“Let them eat cake.” – Marie Antoinette

I acquired a cookbook from an aunt recently.  It is a good read, but there are a few things I could do without.  For instance, I learned that it takes 10 cups of pig blood to make a black pudding.  Ugh! 

I did find a recipe for a caraway seed cake that looked rustic and delicious, so I tried it.

The ingredients are few and simple, and always in stock in my kitchen.

I only needed 1 tablespoon of ground almonds, so I just threw some slivers in a baggie and lightly pounded with the smooth side of the meat tenderizer.

Mix the ingredients and put the batter in a baking pan.  The recipe states a size, but I didn’t have it, so I put the batter in my 12 cup bundt pan.  Whoa!  That size is way too big!  Don’t do what I did!

Don't Use This Size Baking Pan!

Bake.  Don’t forget to set the timer!

Out of the oven and cooling.

Lookin’ good.  It would be much better if I took the time to garnish it.  Top it with a fruit sauce, or chocolate sauce.  Or serve with ice cream.

I had whipped topping, so that’s what I used.  And I needed it!  Since I baked it in the wrong size pan, my cake came out heavy and a bit dry.  It still tastes good, but the texture and taste will be better the next time I make it.

Caraway Seed Cake

12 tablespoons (1-1/2 sticks) butter
1 cup granulated sugar
3 eggs
2 cups flour
1 tablespoon ground almonds (optional)
1-1/2 tablespoons caraway seeds
1/4 teaspoon baking powder
Some caraway seeds to sprinkle on top
 
Line a round cake pan (7″ diameter x 3″ deep) with parchment paper.
 
Cream the butter; add the sugar and beat until very soft and light.  Beat the eggs and gradually beat into the creamed mixture.  Stir in the flour and ground almonds. 
 
Add the baking powder and the caraway seeds with the last of the flour.  Turn the mixture into the prepared cake pan, scatter a few more caraway seeds on top and bake in a preheated moderate oven, 350°F, for 50 to 60 minutes.
 
Cool on wire rack.

Twix Cheesecakes

I love Twix candy bars and I love cream cheese, so when I found this recipe over on Lindsey’s Gingerbread Bagel blog, I just had to try it.  I wasn’t disappointed!  These cheesecakes make a delightful treat!

The Twix Cheesecakes are simple to create (all the more reason to love this recipe).  The cakes are made with an Oreo cookie crust and a cream cheese filling with chopped Twix candy bars.  Yummy!

Ready to Bake

Closer Look Before Baking...Lookin' Good!

After Baking

Closer Look...Lookin' Even Better!

Served Up!

Sweet Goodness!