Saturday, April 28, 2012

BUTTERY CINNABUN CAKE

Hello to all my readers, you are missing out if you don't make this.  This coffee cake is the best, its buttery, and cinnamon and served warm all googy and wonderful.  I think this will be my new go to cinnamon roll. It is so good.  I'll be right back I am going to make another one.... Found this on "Pinterest"  addiction page. Made by Jenny from picky-palate, she made this back in September 2007. So, its been around for awhile but new to me and I am sharing with you.  Hope you enjoy and happy baking my friends.  Andi



Cake batter:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
1 stick of butter, melted

Cinnamon mixture for the cake:
2 sticks butter, softened
1 cup light brown sugar  
2 TBSP flour
1 TBSP cinnamon
2/3 cups nuts, optional

Frosting mixture:
2 cups powdered sugar
5 TBSP milk
1 tsp vanilla
Prepare a 9x13 inch baking dish with Pam spray and flour this.  Set aside
Preheat oven to 350 degrees.
In a large mixing bowl add the dry ingredients for the cake batter and whisk this together, then add the milk, eggs, vanilla and mix.  Melt the butter and hand mix this into the cake batter.   Don't overmix.  Pour this batter into your prepared baking dish.  
In a bowl add the cinnamon mixture and mix with the electric mixer.   Drop tablespoons of the cinnamon mixture over the top of the cake batter, then using a knife make a swirling effect to marble thru the batter.    Bake at 350 dgrees for about 25-30 minutes.  Bake until toothpick comes out nearly clean from the center of the cake.   
Allow to cool a bit then drizzle the icing over the warm cake.  Serve warm or at room temperature. 

Hugs to all, I appreciate all your comments and your visits.

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Wednesday, April 25, 2012

SUGAR COOKIES

Sugar Cookies, always willing to try a new recipe. This one comes from Martha Stewart.  These cookies are called Giant Sugar Cookies.  The recipe makes 10 pretty big cookies.  I used my regular cookie scoop and got a few more cookies.  I rolled in bright rainbow sprinkles.  The cookies are crispy on the edge and chewy in the middle. 
2 cups flour, spooned and leveled
1 teaspoon baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick of room temperature butter,  8 TBSP
1 1/2 cups sugar plus more for sprinkling
1 egg
1 tsp vanilla
1/4 cup sour cream
Preheat oven to 350 degrees.  Line your baking sheet with parchment paper
In a large mixing bowl add the dry ingredients together and whisk together.   In another mixing bowl add the butter and sugar and mix until light and fluffy.   2 to 4 minutes.  Add the egg and the vanilla.  Mix.   With the mixer on low speed add half of the flour mixture, the add the sour cream.   Then add the remaining flour mixture.   Mix just until smooth.  Dough will be stiff.  Make sure to get to the bottom of the mixing bowl, you may have to mix by hand.   The recipe says they only get 10 cookies, they will be hugh.  I used my cookie scoop that holds about 2 TBSP of dough and got 25 cookies.   Adjust your baking time to the size of the cookies.   You can sprinkle with sugar or use colored sprinkles.   I got 25 "3" inch cookies.   

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Wednesday, April 18, 2012

FRESH STRAWBERRY YOGURT CAKE

This Strawberry yogurt cake comes from Sommer who is behind the blog called A Spicy Perspective . Go take a look at her beautiful strawberry cake.  

I found Sommer's mouth watering picture of her cake on Pinterest.  Imagine a beautiful cake, made with fresh strawberries and a scoop of vanilla ice cream waiting for you to take a bite. I was waiting for the opportunity to make this cake.  Then it was Easter, I knew what I wanted to make. It is wonderful, its moist and those little berries are delightful.

Before we know it will be time to pick strawberries in Maine. I will be making this again for sure.  Get my little berry baskets and away I go.  It's hard work picking those little  berries. Always come back home with red knee's, stained fingers and strawberry stains on my back side! ..........I will be making this cake again this summer after my first strawberry pick of the season.   ...Happy baking my friends,   Andi 







1 cup butter or 2 sticks, softened
2 cups sugar
3 eggs
3 TBSP Lemon juice, divided   ( 1 TBSP for the cake, the other 2 TBSP for the icing)
Zest of one lemon
2 1/2 cups flour, divided    (1/4 cup of this will be to coat the strawberries, this will help to keep the berries from sinking)
1/2 tsp baking soda
1/2 tsp salt
8 ounce of plain or vanilla, Greek Yogurt
12 ounces of fresh strawberries, diced fairly small
1 cup powdered sugar    (this is for the icing on top of the cake)

Preheat oven to 325 degrees.  Grease and flour a 10 inch bundt pan. 
In a large mixing bowl add the 2 1/4 cups of flour, along with the baking soda and salt. Add the lemon zest and set this aside.

In your mixing bowl and mixer cream the sugar with the butter until light and fluffy.  Add eggs one at a time, mixing after each egg.  Add the 1 TBSP of lemon juice.  Then alternately add the flour mixture along with the yogurt and mixing until incorporated.   Toss the diced strawberries with the 1/4 cup of flour, then gently fold these into the cake batter.  

Pour the batter into the prepared cake pan and bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes clean. Allow the baked cake to remain in the pan, allow to cool for at least 20 minutes before turning out onto a cake platter or your cooking rack.  Make the icing and apply after the cake has cooled completely.   Mix the powdered sugar with the 2 TBSP of lemon juice.  Drizzle over the top of the cake.  Serve with whipped cream or ice cream.      
 
I would like another bite please



Enjoy and thank you for your visit   

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Monday, April 16, 2012

SPICE MUFFINS

Had to make these little gems, spice muffins!  This recipe comes from a blogger friend, Michael Ann at  The Big Green Bowl. Go visit Michael Ann she has a lot on her blog.   These muffins are big, filled with a variety of spices from the spice rack. And quess what,  they are gone.... I did add the topping which I am not really sure made any difference. They are full of taste.  Serve these warm with butter or cream cheese. Enjoy and happy baking my friends, this recipe will be added to my recipe box.  Thank you Michael Ann.    

2 cups flour
2/3 cups sugar
1 TBSP baking powder
1/2 tsp salt
2 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 egg
1 cup heavy whipping cream
1/2 cup milk
1/3 cup melted unsalted butter
1/4 cup currants or raisins, optional     (I added 1 cup of raisins)


Topping   (optional)
1/4 cup flour
1/8 cup brown sugar
1/4 stick of butter
1/4 tsp cinnamon
I used my little Black and Decker food chopper, pulse all the ingredients and then sprinkle over the tops of the unbaked batter. 
Spray or line 12 muffins cups. Preheat oven to 400 degrees. Bake for about 20 minutes or until a toothpick inserted in center comes clean.  Allow to rest in baking pan for about 5 minutes.  Then remove to wire rack and cool.   
In a medium bowl add all the dry ingredients and whisk them together to combine.  In another bowl add the egg, cream, milk, melted butter and raisins.  Whisk this together then add the dry ingredients and whisk just enough to combine.  Do not over-mix.  The muffin cups will be full, so you could get 14 muffins if you wanted.  I didn't have any problems or overflows in the oven.   Just big muffins were made!   




Happy Baking,  Andi

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Friday, April 13, 2012

EASY ITALIAN WEDDING SOUP

No wedding going on around here, I am anxious to eat this soup tonight for dinner. It's a quick and easy soup to put on the dinner table. Keep in mind that this soup only has a few  ingredients, you need tasty pizza sauce and your best tasting meatballs.  If  those are available then you can count on a over the top tasty Italian Wedding Soup.   A comfort food, fast meal for tonights dinner. This soup should be made and eaten within a reasonable time, the noodles will soak up the sauce in no time.  And best of all, it taste great. I used a small pasta instead of the shells. Still just as good. This soup came from the Gooseberry Patch.  The cookbook can be seen here. Enjoy my friends, and happy cooking   Andi  




2 (14 1/2 ounce cans) chicken broth
1 cup water
1 cup medium shell pasta, uncooked
16 frozen meatballs, cooked*
2 cups spinach leaves, finely shredded
1 cup pizza sauce  ( I purchased Amato's Pizza sauce)  available at our local Hannaford's.  Amato's is a New England Italian Sandwich shoppe * 
fresh grated Parmesan cheese

PRINT RECIPE

My feelings are, our food is only as good and tasty as the ingredients we use.  With just a few ingredients in this soup you need good tasting meatballs and pizza sauce.  This recipe is a make and eat meal.  If left for any length of time, the noodles will soak up the liquid.  * I made my own small meatballs, the recipe is below. You can also buy them premade. 

Bring broth and the one cup of water to a boil in a large saucepan, add the frozen meatballs and the pasta.  Return to a boil and boil according to package directions for the shells.  About 7-9 minutes.  Do not drain, add the shredded spinach and the 1 cup of pizza sauce.  Stir and cook for about 1-2 more minutes.   Serves 4   I added my meatballs along with the spnach and the pizza sauce.




I used the following recipe to make my own meatballs for the Italian Wedding soup, I made the 16 meatballs small then baked.  With the leftover mix I made larger meatballs and will freeze for another dinner.  

Homemade Meatballs
1 pound of lean ground beef or pre-mix package of meatloaf mix
8 ounces of hot Italian sausage, or mild sausage
2 cloves of garlic, minced
2 TBSP of parsley, minced fine
1 medium onion, chopped fine
4 slices of day old bread, ground into crumbs ( I do this in my small food chopper)
2 tsp Dijon mustard
1 tsp dried oregano
1 large egg
dizzle the meatballs with olive oil before baking

Combine all ingredients into a large mixing bowl and mix well.  Make into the size meatballs you want.  Bake on parchment lined baking sheets.  I baked at 350 degrees.


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Wednesday, April 11, 2012

CARROT CAKE WITH CREAM CHEESE FROSTING

A vintage recipe, just in time for the Easter Bunny and to welcome spring time to Maine. The cake recipe that "Cliffy's" mom has made for him and his family for many years.  Cliffy's mom "Gicela" lives in California. Its was a thumbs up, still didn't taste quite the same since his Mom didn't make it, but it was enjoyed by all. Then top this off with the cream cheese icing, oh my.  I thought I had the perfect Carrot Cake recipe, the one I have always used is made with grated carrots, drained crushed pineapple and coconut.  I think I like this one better........I made cupcakes (got 12) and also a small round cake.  I used orange and green jelly beans to look like carrots.   The cupcakes do not puff up, the tops are flat but the taste is delicious........ another fabulous cake recipe.......Thank you its a keeper for sure.  Happy baking   Andi  

1 cup oil
2 cups sugar
4 eggs
2 cups grated raw carrots
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup chopped walnuts


Cream sugar and oil until light and fluffy.  Add eggs, mix well.  In another bowl add the flour, baking soda, salt and cinnamon and whisk the dry ingredients together. (or sift the dry ingredients) Add to the cake mixture.  Fold in the carrots and the walnuts.    Prepare your cake pan  (9x13) or pans (2 round 8 or 9 inch) with butter and flour each.   Bake at 325 degrees.  Time will depend on what size your cake pan is.  Adjust accordingly.  More walnuts will be needed if you are going to decorate the finished cake.  

Cream Cheese Icing
1 package (8 ounce) cream cheese
1/2 tsp of butter, softened (this is correct)
16 ounce of confectioners' sugar
1 tsp vanilla
In a mixing bowl combine the above ingredients.  Carefully using the mixer blend the ingredients. Adjust the icing recipe and double if making a two layer cake. This should be stored in the fridge because of the cream cheese. 
 Thank you for stopping at the little' wednesday baker

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Saturday, April 7, 2012

BLUEBERRY-LIME MUFFINS

Photobucket
 ITS time..........Blueberry Muffins for the Crazy Cooking Challenge with Tina.   I almost stepped out this month, this is my 4th blueberry muffin recipe that I tried.......This recipe is a keeper for sure. I found this muffin recipe on  my baking addiction I added more blueberries then the orginal recipe and added the streusel topping (from barbara bakes).  Hope you enjoy looking at all the blueberry muffins that are posted and a big thank you for Tina and all the hard work she does each month to make this happen.  Happy baking and a Happy Easter....Andi

  
1 cup sugar
zest of two limes
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup sour cream
1 1/2 cups blueberries (orginal recipe only calls for 1 cup) fresh or frozen (I used hand picked Wild Maine Blueberries which are smaller, so I used about 1 1/2 cups)




Wild Maine Blueberries picked July 2011
Streusel Topping

4 TBSP sugar
1 TBSP flour
2 tsp vegetable  oil

In a small bowl combine the above ingredients and mix til a sandy texture
Preheat oven to 400 degrees,  this recipe makes 12 muffins, I used paper liners or you can spray your muffins pans with PAM. 
In a medium bowl add the flour, salt and baking soda and whisk together

In another bowl add the blueberries and add about 1/4 cup of the flour mixture and coat the blueberries with this.  This helps to keep the berries afloat in the muffin and not sink to the bottom.  (Mother Goose always told me that) Do what your mother says...............

In a large bowl add the sugar and the lime zest and mix together, then add the eggs and beat with the mixer until thoroughly incorporated.  Continue to mix while  slowly adding the oil. add the vanilla.  Hand mix and add the flour mixture alternately with the sour cream. Do not overmix your batter.   Gently add the floured berries and fold just enough to blend the berries within the batter.  Using a ice cream scoop,scoop out the batter among the paper liners.   Sprinkle the tops of each muffin with the Streusel sugar Topping.   Bake for 20-22 minutes.   Enjoy

Wednesday, April 4, 2012

PEANUT BUTTER TEXAS SHEET CAKE

I am a peanut butter lover,  grew up on peanut butter and marshmallow sandwiches, "fluffernutters".   I think this is the first peanut butter cake with peanut butter icing that I have made.  The icing reminds me of my mothers cooked peanut butter fudge.......The cake is flavored just right with the taste of peanut butter and made with a favorite of mine,  buttermilk. I got this recipe at  gooseberry patch and was submitted from Kathi Rostash Nevada, OH.  Its moist, light and another keeper    happy baking my friends,  Andi



2 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1 cup butter
1 cup water
1/4 cup creamy peanut butter
2 eggs, beaten
1 tsp vanilla
1/2 cup buttermilk
Peanut Butter Icing
1/2 cup butter
1/4 cup creamy peanut butter
1/3 cup milk plus 1 TBSP
16 ounce pkg of powdered sugar
1 tsp vanilla
chop about 1/4 cup of peanuts  (optional) to sprinkle on top of the frosted cake


In a bowl combine the flour, sugar, salt and baking soda and whisk this together.   Set aside.  
In a medium size saucepan add the water, butter and peanut butter and bring this to a boil over medium heat.  Remove from heat and add to the dry ingredients.   Mix well.  In another small bowl combine the eggs and beat  these, then add the buttermilk and the vanilla and mix.   Add this to the peanut mixture and mix.  Pour this mixture into a prepared jelly roll pan 15 x 10 greased and floured.    Bake at 350 degrees for about 25-28 minutes.   Remove from oven when the cake is done.  
While the cake is baking prepare your icing.  Use the same saucepan and add to this the butter, creamy peanut butter and the milk and bring to a boil.   Remove from heat and add the powdered sugar and vanilla and after the cake has cooled to a warm temperature pour the icing over the top and spread to the edges and sprinkle with the chopped peanuts.  
Serves 15-20 people.  
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Sunday, April 1, 2012

CHEESY PEPPERONI PIZZA QUICK BREAD

I am bringing a Pepperoni Pizza to the table today.... We love pizza around here, but this pizza is a little different.  It's baked in a bread pan, needs a little time to prepare, bake and allow to cool before eating so that could be advantage to some and some a dissadvantage.   I completed the dinner with a green salad and enjoyed by us both....... I found this on picky-palate and its a keeper for sure.   Enjoy and happy cooking and baking        andi






1 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp black pepper
2 large eggs
2 TBSP extra virgin olive oil
3/4 cup buttermilk
1/4 cup shredded Parmesan cheese
1 1/2 cups shredded Mozzrella cheese
1 cup quartered pepperoni slices, about 32 slices ( separate them after cutting so they mix well in the batter or lay on top of the marinara sauce)
1/2 cup marinara sauce   (store purchase)
1 tsp Italian seasoning
1/4 cup shredded Parmesan cheese


Preheat oven to 350 degrees.   In a good size bowl add the flour, baking powder, baking soda, salt and pepper and mix.  Add eggs slowly and mix then add the oil, buttermilk, both cheeses and the cut up pieces of pepperoni and mix until just combined.   Spray  9x5 bread pan with Pam.   Place 1/2 of the flour mixture in the bottom of the bread pan.   Spread the 1/2 cup of marinara sauce over mixture and even it out.   Add the remaining mixture and spread to make even on top.  Sprinkle the top with the italian seasoning and the 1/4 cup of shredded Parmesan cheese.   Bake for 45-55 minutes or until a toothpick inserted in the center comes clean.  Allow to cool in pan for 30 minutes before serving.  Remove from pan and cut in slices.  Makes 8 servings.   Serve warm or at room temperature.


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