Popcorn Cake – Pulled

This recipe came from my wonderful friend Lillian. When making this I found I had no M and M’s but I did have a package of chocolate coated walnuts and I also had some very finely chopped walnuts so I used these instead of the M and M’s and peanuts. Since the walnuts were finely chopped I cut the amount to 1/4 cup. I also used a spring form pan sprayed with non-stick spray instead of the angel food pan. This recipe has so many possibilities. You can throw in some coconut, use almonds (whole or slivers), use salted mixed nuts, add raisins or dried cranberries. Just use your imagination. This is a cake that is very kid friendly so make sure the kids help with this creation. Also, this is a recipe that I’ll be sending to Mary Kennedy, Author of Dead Air. Mary sends goodies to the troops each month and this “Popcorn Cake” should keep very well. This recipe has been pulled and added to the manuscript file for Think With Your Taste Buds – Desserts.

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Popcorn Cake – Pulled

More Cooking Tips

A tsp. or 2 of vinegar can help keep eggs from cracking while boiling.? ? Add 1/4 tsp. Soda to Cranberries while cooking them and they will not require as much sugar.? ? Add 1/4 tsp. of baking powder per quart of potatoes while mashing them and they will be fluffy, smooth, and more tasty. ? ? Add about 7 drops

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More Cooking Tips

Spicy Pecan Cake with Browned Butter Frosting – Pulled

The 1st time I made this I made a mistake.? I used butter rum flavoring instead of the vanilla in the frosting.? The flavor was too strong for my taste.? The next time I used vanilla and I also increased the nutmeg to 1 tsp.? I love the nutmeg flavor.? You can experiment with your favorite spices to come up with the perfect flavor for you.? You can also change the nuts to walnuts and have a wonderful spice cake.? I’ve also tried adding about 1/4 tsp. of nutmeg to the frosting.? This is a cake that you can easily add dried fruit to for added flavors.? Raisins would be good or maybe dried cranberries. BUT – this recipe has been pulled and moved to the Think With Your Taste Bud – Desserts manuscript.

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Spicy Pecan Cake with Browned Butter Frosting – Pulled

Strawberry Scones

This isn’t the first time I have made these scones and it will certainly not be my last.? I love this recipe and cannot thank Jasmine of Confessions of a Cardamom Addict enough!!!? She came to my rescue one day when I tweeted looking for a good scone recipe for a school project that my daughter was working on.? Turns out to be the easiest and most forgiving recipe I have come across in a long, long time! Scones – from ” Tamasin’s Kitchen Bible “? by Tamasin Day-Lewis? (converted to imperial measures) Yield 12-24 (depending on how you shape them) Ingredients: 3 1/4 cup (450g) All Purpose Flour 1/2 tsp salt 1/4 cup (50g) sugar (+ more for sprinkling) 6 Tbsp (85g)? butter (cold) and either 2 tsp baking soda + 2 tsp cream of tartar + 1-1/4 cup (300ml) buttermilk, sour milk, yoghurt or sour cream (mixed together) or 2 tsp baking soda + 4.5 tsp cream of tartar + 1-1/4 cup (300ml) homo milk (full fat) (mixed together) 1/2 – 3/4 cup strawberries(100g) or other fruit or dried fruit Directions: Preheat oven to 425F/220C and line a baking tray with parchment Sift together flour, salt and sugar.? Grate/rub in butter and quickly mix in liquid until spongy. Lightly knead until smooth and roll to about 1/2″ – 3/4″ (1-2 cm) thickness. Cut out scones with a 2″ cutter…or whatever size you want, set on prepared tray for 10 minutes.? Lightly brush with egg/milk wash and sprinkle with sugar. Bake for 15 minutes or until a nice golden brown.? Cool for about 5 minutes on sheet pan then move to rack to cool. ***I have made these with blueberries and also dried cranberries with some lemon zest added in.? Truly a wonderfully versatile recipe! ****For anyone following Weight Watchers this is a 4 Point item

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Strawberry Scones

Granola

Now and then I post a recipe on this site instead of Martha’s Kitchen Korner and Martha’s Recipes ? because this recipe will be going to Mary Kennedy, Author of Dead Air.? Mary sends goodie packages to a unit in Iraq.? And for the month of April she will be sending 20 lbs. in honor of Carolyn Hart’s 20th book Laughed ‘Til He Died.? Mary and Carolyn are calling their endeavor Hart to Heart and I for one think it’s a wonderful act of love.? So, here is my Granola recipe that you too can enjoy.? (If you would like to correspond with this unit, go to Facebook and type in Support the 389th Regiment.? I’m sure they would love to hear from you.? And while there, make sure you check out their pictures.) 4 1/2 cups old fashioned oats, uncooked 1/3 cup chopped nuts 1 cup coconut 2 tsp. cinnamon 1 tsp. allspice 1/4 tsp. salt 1/2 cup maple syrup 1/4 cup cranberry juice 1 pkg (6 oz.) cranberries & raisin mix Preheat oven to 350 degrees.? Combine oats, nuts, coconut, spices and salt in a large bowl.? In a small bowl whisk together the maple syrup and cranberry juice.? Pour over oat mixture and stir to coat thoroughly.? Spread in an even layer on a VERY LARGE baking dish or 2 large baking dishes (you want the layer to be as thin as possible.)? Bake 30-40 minutes or until golden brown, stirring 2-3 times during baking time.? Let cool and add raisins and cranberries.? You can change your granola by adding about 1/2 cup of chocolate chips while it’s still hot (that’s what I’ve done in the picture above).? You can mix in salted nuts for a salty/sweet taste.? Use orange or apple juice instead of cranberry.? Use yogurt covered raisins or instead of maple syrup use honey.

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Granola

Popcorn Cake

This recipe came from my wonderful friend Lillian. When making this I found I had no M and M’s but I did have a package of chocolate coated walnuts and I also had some very finely chopped walnuts so I used these instead of the M and M’s and peanuts. Since the walnuts were finely chopped I cut the amount to 1/4 cup. I also used a spring form pan sprayed with non-stick spray instead of the angel food pan. This recipe has so many possibilities. You can throw in some coconut, use almonds (whole or slivers), use salted mixed nuts, add raisins or dried cranberries. Just use your imagination. This is a cake that is very kid friendly so make sure the kids help with this creation. Also, this is a recipe that I’ll be sending to Mary Kennedy, Author of Dead Air. Mary sends goodies to the troops each month and this “Popcorn Cake” should keep very well. To view the full recipe go to Martha’s Recipes

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Popcorn Cake

Banana Spice Muffins

These muffins are made with a cake mix and can be changed by changing the cake mix flavor. It includes a banana which can be eliminated but when using a spice cake mix, it tones down the spicy flavor some. You can change the filling from nuts to chopped raisins, cranberries, dried pineapple, etc. This makes a wonderfully moist muffin. It can even be made into cupcakes and iced if you want. To view the full recipe go to Martha’s Kitchen Korner .

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Banana Spice Muffins

12 Days of Cookies – a bon appétit cookie extravaganza! Cranberry-Orange Drop Cookies

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea’s Recipes , but this year is being organized and ran by Sandy of At the Baker’s Bench . How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December. These cookies are coming from bon appetit’s Holiday Cookie-a-Day Slideshow . These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day! Andrea of Andrea’s Recipes Claire of The Barefoot Kitchen Courtney of Coco Cooks Di of Di’s Kitchen Notebook Kelly of Sass & Veracity Michelle of Big Black Dogs RJ of Flamingo Musings Sandy of At the Baker’s Bench Tiffany of The Nesting Project For Day 4 of the 12 Days of Cookies I choose to make these flavorful little ones because after Day 3’s disaster with a rolled and cut cookie I was taking no chances at all! Really glad too.? These are delicious and decidedly a very adult cookie!? They have fresh and dried cranberries in them as well as lots of orange zest and then to top all of that off you add fresh ginger to the mix!? Just a wonderfully full flavored cookie.? The only thing I changed was adding pistachios.? For some reason I can’t find any plain just the really salty ones so I use pecans and skipped the walnuts as well.? I also added more orange zest after reading the other comments on the recipe. Cranberry-Orange Drop Cookies yield: Makes about 48 Colorful bits of cranberries, walnuts, and pistachios make these simple cookies sparkle for the holidays. Ingredients: 2 …

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12 Days of Cookies – a bon appétit cookie extravaganza! Cranberry-Orange Drop Cookies

12 Days of Cookies – A bon appétit cookie extravaganza! Triple-Chocolate Cranberry Oatmeal Cookies…

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea’s Recipes , but is being organized and ran by Sandy of At the Baker’s Bench .? How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way!? There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December. These cookies are coming from bon appetit’s Holiday Cookie-a-Day Slideshow . These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day! Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year) Claire of The Barefoot Kitchen Courtney of Coco Cooks Di of Di’s Kitchen Notebook Kelly of Sass & Veracity Michelle of Big Black Dogs RJ of Flamingo Musings Sandy of At the Baker’s Bench Tiffany of The Nesting Project For my first cookie and to kick of the event I have chosen and rather simple cookie.? I based my choice on the ingredients I had on hand in my pantry and the use of fresh cranberries was intriguing!? Lucky for me they are totally delicious! I did skip the white chocolate as no one in the house is a fan and I had major problems with the drizzle…you still get the idea right? Triple-Chocolate Cranberry Oatmeal Cookies ?( bonappetit.com ) Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays. Makes about 30 Ingredients 1 cup all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1/2 cup sugar 1/2 cup (packed) golden brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup old-fashioned oats 1/2 cup semisweet chocolate chips 1/2 cup milk chocolate chips 1/2 cup white chocolate chips 1/2 cup coarsely chopped fresh or frozen cranberries 2 ounces milk chocolate or white chocolate, chopped (for drizzling) Preparation Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature. Would I make these again? Not so sure.?

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12 Days of Cookies – A bon appétit cookie extravaganza! Triple-Chocolate Cranberry Oatmeal Cookies…

Cereal Cookies

All of my recipes are tested by some of my “food testers” before they make it to the cookbook stage. These people are always so great in rating the dishes from 1-10. They have eaten great dishes and some not so great dishes. For all of their “hard work” I award them with a goodie bag for Christmas. And since there are about 25 of them, I’m always working on goodies that will make a lot. This recipe is a favorite of mine. This is great for parties and also to just have on hand for the kids. 1/2 cup sugar 1/2 cup corn syrup, light 3/4 cup peanut butter 1 tsp. vanilla 4 cups flake type cereal In a medium size saucepan, combine sugar and corn syrup. Bring to a boil over med. high heat, stirring constantly, until sugar dissolves completely. Remove from heat. Stir in peanut butter and vanilla until blended and smooth. In a large bowl mix cereal and peanut butter mix stirring until well coated. Work quickly and drop the mixture by heaping teaspoonfuls onto wax paper. Let stand in cool place to harden. Store tightly covered between layers of wax paper. These end up like a cookie but also a chewy candy with a crunch. You can adjust the flavor by using different cereals but this works best with flake cereal such as corn flakes, special K, or any of the flake blends. I like using the blends

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Cereal Cookies

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