Tag: baking

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Breads Breakfast/Brunch Dessert Uncategorized

Banana Bread with Chocolate Chips & Pecan Topping

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Now that it’s Fall, I’m back in the baking mood, mostly baking with pumpkin. But two sad, black bananas on the counter prompted this recipe today. It’s delicious and moist! Especially when still warm from the oven.

Banana Bread with Chocolate Chips & Pecan Topping
 
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A twist on a classic
Author:
Recipe type: Dessert
Ingredients
  • 1½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 tsp salt
  • 1½ tsp baking powder
  • 8 Tbsp butter (1 stick)
  • 2 eggs
  • 1 cup sugar
  • 2 very ripe bananas
  • 2 tsp vanilla extract
  • ½ cup chopped pecans
  • 1 cup large, 60% cacao chocolate chips
Instructions
  1. Preheat the oven to 350˚ F.
  2. Prepare a 9x5 baking pan with cooking spray.
  3. Mix the dry ingredients and set aside.
  4. Cream the butter and the sugar. Add the eggs one at a time and beat until creamy. Add the two ripe bananas and beat until frothy. Add the vanilla. Stir in the dry ingredients until fully incorporated, but don't over mix. Stir in the chocolate chips.
  5. Pour batter into prepared baking pan. Sprinkle chopped pecans on top. Bake for 50 - 60 minutes until golden brown on top. Let cool for 15 minutes before removing from the pan.
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Dessert

Chocolate Madeleines

Chocolate Madeleines

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I’ve had a cookie pan similar to the one pictured below for a couple of years and used it only a few times. You can purchase it from Amazon by clicking on it. Today, I thought, what if I try to make madeleines in these molds? They’re about the same size as a madeleine pan. Since it’s Christmas, I’m in the mood for chocolate, so how about chocolate madeleines? I have combined several madeleine recipe sources to create this version. These are relatively simple and quick and make a great holiday gift.

Chocolate Madeleines
 
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Chocolate madeleines made in a holiday baking mold.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 2 eggs
  • ⅓ cup superfine sugar
  • ⅓ cup all-purpose flour
  • 2 tsp baking powder
  • 2 Tbsp cocoa powder
  • ½ stick butter, melted
Instructions
  1. Preheat the oven to 350˚F. Spray molds thoroughl with cooking spray
  2. Whisk the eggs and sugar together in a bowl.
  3. Add flour, baking powder, cocoa and melted butter and mix gently to combine.
  4. Spoon the mixture into the molds until ⅔ full.
  5. Bake for 10 minutes or until Madeleines are set.
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Chocolate Madeleines
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Dessert Uncategorized

Nestle® Toll House® Chocolate Chip Cookies for Christmas

 

Chocolate Chip Cookies
Nestle Toll House Cookies

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I’ve been making Nestle® Toll House® Cookies for Christmas for 35 years. I’m almost 42, so you do the math. We always sprinkled colored sugar on top. There is no way I know how to improve on the Toll House recipe, except perhaps to add an extra dash of the vanilla extract. And of course, the quality of the chips matters. You can step up to Ghirardelli, or dare I say, Sharffen Berger, but when it comes down to it, Nestlé Semi Sweet Baking Chips really do the trick, and I bought a HUGE bag of them at Costco at the beginning of December, so we’re sticking to the old favorite.

What’s your favorite Christmas Cookie?

Nestlé Toll House Cookies
Nestlé Toll House Cookies

Nestle® Toll House® Chocolate Chip Cookies for Christmas
 
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I always make mine without nuts, but you could add 1 cup chopped nuts to this recipe.
Author:
Recipe type: Dessert
Serves: 25
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Instructions
  1. PREHEAT oven to 375° F.
  2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Chocolate Chip Cookies Ready for Bake Sale
Categories
Dessert

Classic Christmas Sugar Cookies

Sugar Cookies
Sugar Cookies

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I baked these for the church bake sale and they were tender and rich. At first, I thought the dough was difficult to handle, but once I got it chilled enough, it was much easier to cut the shapes and transfer them to the baking sheet.

If you don’t have cream of tartar on hand, you can substitute baking powder. Baking powder is simply two parts cream of tartar with one part baking soda. It won’t be perfect, but you could use 1 tsp of baking powder instead of the baking soda and cream of tartar requirement.

Classic Christmas Sugar Cookies
 
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Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 stick butter, at room temperature
  • ½ cup canola oil
  • ½ cup sugar
  • ½ cup confectioner's sugar
  • 1 egg
  • 1½ tsp pure vanilla extra
  • 2½ cups all purpose flour
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ½ tsp salt
  • Sprinkles or caster sugar
Instructions
  1. In the bowl of a standup mixer, beat the butter, oil, and two sugars until well blended and fluffy. Mix in the egg and vanilla. Add flour, baking soda, cream of tartar, and salt and mix it in. Form the dough into a large ball. It will be quite soft. You may need to add additional flour, but don't overdo it. Just chill it for an hour first and then check it.
  2. Preheat the oven to 350˚F. Divide the dough into 2 large balls. On a floured board, roll out the dough until it is about ⅛" thick. Using cookie cutters, cut the dough into shapes and transfer them, using a spatula to help, to a non-stick cookie sheet. Scatter sprinkles on top. Bake for about 12-15 minutes or until starting to turn golden brown. Remove from oven and allow to cool for a couple of minutes before carefully transferring them to rack for further cooling.
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Sugar Cookies
Sugar Cookies
Categories
Dessert Uncategorized

Cherry Cobbler

Cherry Cobbler
Cherry Cobbler

May 17 is National Cherry Cobbler Day! I decided to make an easy cherry cobbler with more than a hint of cinnamon. I prefer the real “biscuity” kind of topping on cobbler, rather than a streusel, or sugar crusted type topping. Using the Stonewall Kitchen Cherry Pie Filling saves one from having to pit the cherries and cook them just right. My easy cobbler recipe takes about 10 minutes to prep and 20 minutes to cook. Done and done!

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Cherry Cobbler
 
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Easy cherry cobbler with a hint of cinnamon
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 4 Tbsp butter, cut into small pieces
  • 2 Tbsp sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 cup whole milk
  • 29 oz Jar of Cherry Pie Filling
Instructions
  1. Preheat oven to 425˚F.
  2. Add pie filling to a 9 x 12 casserole dish. While preparing the batter, put the dish in the oven for about 10 minutes so that the fruit has a chance to warm up.
  3. Meanwhile, in a standup mixer, cream together the butter and the sugar until fluffy.
  4. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the butter-sugar mixture and mix in the mixer until a crumbly dough starts to form. Don't over mix.
  5. Add the milk and stir with a spoon until mixture is a smooth batter. Again be careful not to overmix it.
  6. Remove casserole dish from the oven and spread batter over the top, trying to reach all of the corners.
  7. Bake at 425˚F for 15-20 minutes or until biscuit topping is golden brown. The cinnamon in the mixture will make it appear more brown than a normal biscuit.
  8. Serve with vanilla ice cream or just on its own. Best when served warm.
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