Monday, May 28, 2012


I recently made these moist and yummy muffins.  Look at the crunchy sugar topping....I will be making these little gems again when I can get fresh strawberries from the local farmers.  I found this at bakespace.  Thank you for a wonderful recipe. 

2 cups flour, divided    1/4 cup of this flour to mix with the strawberries
2 tsp baking powder
3/4 cup sugar, divided   1/4 cup of sugar to be used to sprinkle on top of the muffins
1/4 tsp salt
1/2 tsp cardamon
1 TBSP grated orange peel
1 1/2 cups sliced, fresh strawberries
3/4 cup heavy cream
1 egg, slightly beaten
1/2 cup unsalted butter, melted
1/2 tsp vanilla

Preheat oven to 400 degrees.   Prepare your muffin tin with paper liners (12) or spray with Pam.  Set this aside.
In a large bowl add the 1 3/4 cups of flour, baking powder, 1/2 cup sugar, salt and cardamon and the orange peel.  Whisk this together.   set aside
In a small bowl slice and dice the fresh strawberries to the size you want in your muffins.   Stir the 1/4 cup of flour into the strawberries and set aside.
In another bowl add the egg and slightly mix this, then  add the heavy cream, melted butter and the vanilla.   Mix this together.  
Add the liquid ingredients to the dry ingredients and mix only enough to combine.  Don't over mix the batter.  Then add and gently fold the sliced strawberries into the batter.    Using your scoop, scoop the batter evenly into the 12 prepared muffins pans.   Sprinkle the tops with the 1/4 cup of sugar.   Seems like a lot but it adds that nice crunch to the top of the baked muffins.    Bake your muffins for 17-20 minutes.  Always watch your baked goods.   No overbaking.   Allow to cool  then enjoy....................Andi

    Have a great day and thanks for the visit.   Andi

Tuesday, May 22, 2012


This cake is so good, I mean good.  I love coconut anyways, and so glad that I made it.  It's finger lickin good. It's lick the plate clean good. Serve it cold, its fresh, moist and so yummy.  It's easy to make, but do the real whipped cream, you could cheat and use Cool Whip but I suggest real whipped cream.  How about your next gathering,  you can make this cake and bring it to the party. Serve it cold and slice it directly from the pan it was baked in.  You will not be disappointed and neither will all the guests. Here is the recipe for this wonderful coconut pineapple cake that I found on jaseys crazy daisy blog.  I hope you try this soon, let me know all about the cake and occassion...........happy baking my friends.................Andi
read the directions so you don't make any mistakes
1 box cake mix white, yellow, your choice  (used Pillsbury Moist supreme with pudding in the mix white cake mix)
3 eggs
1 (14 ounce can) of coconut MILK   ( NOT CREAM OF COCONUT)
1/2 cup flaked coconut
regular milk   (enough to make a total 1 1/2 cups to the reserved pineapple juice
1 (8 ounce) can of crushed pineapple, well drained and keep the juice for the glaze ( I drained the pineapple in a pyrex large measuring cup)
Whipping cream or heavy cream
coconut for the topping of finished cake
1/3 cup sugar
1 tsp vanilla

In a large mixing bowl combine the cake mx, eggs and the coconut milk and using your mixer on low speed for 30 seconds.  Then increase to medium speed and mix for a couple more minutes. Hand mix in the drained crushed pineapple and the coconut.  Pour the batter into the prepared pan and bake your cake in a 9x13 inch greased and prepared pan.   Bake according to the box directions. 
Cool for about 15 minutes, and do not over bake your cake.   Using the handle of a wooden spoon make several holes on the top of the cake.  My holes were pretty close together.
While the cake is cooling, prepare the glaze.   Add enough milk to the drained pineapple juice to make a total of 1 1/2 cups.   Pour this into a small saucepan and add 1/2 cup sugar and 1/2 cup coconut flakes. Bring this to a boil, and then reduce the heat to medium.   Using your whisk continue to whisk your mixture and simmer for about 1 minute.    You are going to carefully pour this liquid over the top of the cooled cake.  Hoping that the liquid will go into the poked holes.   Spread the mixture over the top of the cake with a spoon.   Evenly spacing the shredded coconut.  
1 pint of heavy whipping cream, 1/3 cup sugar, 1/2 tsp of vanilla or more to taste. In a medium size bowl combine the above and mix with your electric mixer to desired consistency.   Frost the top and sprinkle with lots of coconut. 
Thank you for your visits, I appreciate your time and appreciate all the comments I get.  They make me happy.

Thursday, May 17, 2012


I have been beginning to think that I lost me!!! It's been some time since I posted a recipe.  With a gazillion recipes for ccc here is another one to add to the collection.  This one is a keeper.  Not sure why, and what does 2 teaspoons of cornstarch have to do with ccc?  These cookies are so round, love that.  They look like a professional baker made them.   Nothing different here but the use of the cookie scoop.  They are chewy in the middle and crisp on the edge.  So take a look for yourself and get in the kitchen and make some ccc for this weekend. This recipe comes from  Happy baking my friends.......................Andi   
3/4 cups of unsalted butter, softened
1 cup brown sugar   ( I used light brown)
1/4 cup of granulated sugar
1 egg
2 tsp vanilla extract
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
8 ounces of bittersweet chocolate, cut into chunks     I used mini chocolate chips
Preheat oven to 350 f
Cream together the butter with the sugar and mix until light and fluffy, add the egg and vanilla and mix
In a smaller bowl add the flour, cornstarch, baking soda and salt and whisk this together.
Add the dry ingredients to the creamed mixture.  Mix enough to blend, then add the chocolate and mix by hand.
Drop by using a tablespoon or cookie scoop onto a prepared baking sheet.  Bake 8-10 minutes or until light golden brown
I got 26 cookies

Thank you for your visit to the little o' Wednesday baker

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Friday, May 4, 2012


Made these blueberry muffins for brother "Dicka".  I picked wild blueberries last summer and froze them in zip lock freezer bags.  I would go every night and pick about 1 quart.  Come back home and pick them over and prepare them for the freezer.  My supply of frozen blueberries are gone, this summer I will plan to pick a few more bags then what I did last year.   It is nice to have them in the freezer for using during the winter season.   These muffins are full of flavor.   I love baking with buttermilk so knew that this recipe would be a keeper.  I found this recipe at  Joy of baking.      Happy baking my friends,     Andi

2 1/2 cups flour
3/4 cups sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
zest of one orange or lemon
1 egg
1 cup buttermilk
1/2 cup oil
1 tsp vanilla
1 1/2 to 2 cups of frozen or fresh blueberries


Preheat oven to 350 degrees   Place liners in a 12 cup muffin pan or spray with PAM spray

In a large mixing bowl add the dry ingredients and whisk.  Do not defrost the blueberries if they are frozen.  Remove about 1/4 cup of the flour mixture to sprinkle and mix in with the blueberries.  This helps to keep the blueberries from sinking to the bottom of the batter.   In a smaller bowl add the wet ingredients then add to the flour mixture.  Do Not overmix.  The batter should be somewhat lumpy and fall off in chunks as it is poured into the muffins cups.    Smaller lumps and a few streaks of flour will be absorbed during the baking process.  Sprinkle tops of the muffins with white sugar prior to baking.  

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