Chocolate Chip Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp. salt
2 large eggs, lightly beaten
1 cup milk
1/3 cup sugar
1/3 cup dark brown sugar
6 tbsp. butter, melted
1 tsp vanilla extract
1 cup milk chocolate chips

Directions:
Preheat the oven to 400 degrees. Grease a muffin tin or line with paper liners.
In a large bowl, whish together the flour, baking powder, and salt. In another bowl, whisk together the eggs, sugar, milk, butter, and vanilla. Stir the wet ingredients into the dry ingredients until just incorporated. Fold in the chocolate chips. Do not over-stir. Pour the batter into the muffin cups, and bake for 12-15 minutes, or until a toothpick comes out clean.

Recipe adapted from:
Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker. Joy of Cooking. New York: Scribner, 1997. page 781.

Chocolate Sandwich Cookies with Butter Cream Filling

Ingredients:
For the cookies:
1 1/4 sticks butter, softened
3/4 cup sifted powdered sugar
3 squares semi-sweet chocolate (3 oz), melted and cooled
2 tbsp. cornstarch, sifted
1 cup sifted all-purpose flour
1 cup sifted self-rising flour

For the butter-cream filling:
1 stick butter, softened
1/2 tsp vanilla extract
2 cups sifted powdered sugar

Directions:
Preheat the oven to 350 degrees.
To make the cookies:
Beat the butter and sugar together until lightened in color and texture. Beat in the melted chocolate, then stir the cornstarch in. In a separate bowl, sift together the flours, and add to the chocolate mixture in three parts, mixing after each addition. Spoon the batter into a ziploc bag, and cut off one corner. Squeeze the batter in spirals onto a greased cookie sheet. Bake for 12-15 minutes. Cool the cookies completely.
To make the butter cream:
Beat together the butter and the vanilla extract. Beat in the powdered sugar. Spread the butter cream on top of the cookies and make sandwiches.

Source:
Atkinson, Catherine, Juliet Barker, Carol Tennant, et al. Simple Chocolate: Step-by-Step. San Diego, CA.: Thunder Bay Press, 2001. Page 54.

Pistachio and Strawberry Cream Pie

Ingredients:
1 pre-made graham cracker crust
1 box pistachio instant pudding mix
1 cup heavy whipping cream
2 tbsp confectioners sugar
1/2 carton sliced strawberries
1/2 cup granola

Directions:
Make the pistachio pudding according to package instructions, using 1 3/4 cups milk. Pour the pudding into the graham cracker crust, and let set in the refrigerator for about 1 hour. Beat the heavy whipping cream with the sugar until soft peaks form. Spread the whipped cream on top of the pudding. Layer the sliced strawberries on top of the whipped cream. Sprinkle the granola on top.

Walnut Brownies

These cake-like brownies have a very rich chocolate flavor. I used unsweetened chocolate when I made them, but I think in the future I will use semi-sweet chocolate to make them sweeter.

Ingredients:
1 stick butter
5 squares semisweet Baker's chocolate (5 oz)
1 cup water
2 cups sugar
1/2 tsp vanilla extract
1 3/4 cups all-purpose
3/4 cup self-rising flour
1/2 cup cocoa powder
1 cup mayonnaise, room temperature
1 cup chopped walnuts
Confectioners sugar, for dusting on top

Optional Chocolate glaze:
4 squares semi-sweet Baker's chocolate
3 tbsp unsalted butter1 tbsp water

Directions:
Preheat the oven to 325 degrees.
In a medium saucepan over low heat, melt together the chocolate squares, butter, sugar, vanilla extract, and 1 cup of cold water. Stir continuously until the mixture is smooth. Do not allow to boil.
Whisk together the flours and cocoa powder in a large bowl. Make a well in the center and add the mayonnaise and 1/3 of the chocolate mixture. Mix with a wooden spoon until smooth. Mix in the rest of the chocolate mixture. Fold in the chopped walnuts.
Pour the batter into a greased square baking pan, and bake for 1 hour. Take the cake out of the oven and let cool.
For the chocolate glaze:
Melt 3 tbsp of butter and 4 squares of semisweet chocolate with 1 tbsp of water in a small saucepan over low heat. Let the glaze cool, and spread over the brownies. Dust the brownies with confectioners sugar.

Source:
Atkinson, Catherine, Juliet Barker, Carol Tennant, et al. Simple Chocolate: Step-by-Step. San Diego, CA.: Thunder Bay Press, 2001. Page 76.

Rhubarb Upside-Down Muffins

Ingredients:
For the rhubarb:
1/4 cup (1/2 stick) unsalted butter
3/4 cup light brown sugar
1 tsp. oramge zest
1 pound fresh rhubarb, cut into 3/4 inch chunks
For the muffins:
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup (1 stick)butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup sour cream
2 tablespoons milk

Directions:
Preheat the oven to 375 degrees and grease a muffin tin.

To make the rhubarb topping:
Melt the butter in a saucepan over low heat. Stir in the brown sugar until dissolved. Stir in the orange zest over medium heat. Add the rhubarb, and cook over medium heat for 7 to 8 minutes. Remove the rhubarb from the pan with a slotted spoon,and let cool on a cookie sheet. Cook the remaining syrup until it is reduced to 1/2 cup, then pour into a glass measuring cup. Pour about 1 tsp. of syrup into each muffin cup, followed by the rhubarb.

To make the muffins:
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separte bowl, mix the butter with an electric mixer until fluffy and lightened in color. Gradually add the brown sugar, then add the granulated sugar. Beat in the egg and vanilla.
With a rubber spatula, fold in 1/2 of the flour mixture, followed by the sour cream. Fold in the remaining flour mixture and the milk.
Pour the batter over the rhubarb in each muffin cup. Bake for 23 to 25 minutes, rotating the pan halfway through. Remove the muffins from the oven, and let cool in the pan for about 5 minutes. Invert the pan onto a plate and let rest for another 5 minutes. Remove the pan and let the muffins cool.

Source:
Walter, Carole. Great Coffee cakes, Sticky Buns, Muffins, and More. New York: Clarkson Potter Publishers, 2007.

Dried apricot and pineapple muffins

Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter (1 stick), softened
1 1/2 tsp. orange zest
1 tsp. lemon zest
3/4 cup sugar, blended in a food processor until fine
2 large eggs
1 tsp vanilla extract
1 cup vanilla yogurt
1/2 cup chopped dried pineapple
1/3 cup chopped dried apricots, soaked in a bowl of hot water for 1/2 hour until plunp
1 1/2 granulated sugar, for sprinkling on top

Directions:
Preheat the oven to 375 degrees. Line a muffin tin with cupcake liners.
In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
Mix the butter and the orange and lemon zests with an electric mixer until the butter is lightened in color. Add the sugar gradually, 2 to 3 tbsp. at a time. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract.
With a rubber spatula, mix in the flour in three parts, alternating with the yogurt, until just blended. Fold in the pineapple and apricots. Fill each muffin cup about halfway with the batter, and sprinkle the top of each muffin with sugar. Bake for 22-25 minutes, rotating the pan halfway through baking. Remove from oven and cool.

Source:
Walter, Carole. Great Coffee cakes, Sticky Buns, Muffins, and More. New York: Clarkson Potter Publishers, 2007.

Shortbread Surprise Bars

I arrived at this recipe by accident. I was trying to make a recipe that I saw on the Food Network, which had a layer of shortbread, followed by a layer of caramel, then a layer of chocloate. Unfortunately, I burned the caramel beyond redemption. As a substitute, I layered the shortbread with blackberry jam sprinkled with chopped nuts, followed by the chocolate.

Ingredients:
For shortbread:
1 stick butter cut into small cubes
1 cup flour
1/3 cup sugar
1/4 tsp salt
about 1/4 cup blackberry jam
1 tbsp lemon juice
about 1/2 cup chopped nuts (I used a combination of almonds and walnuts, but any kind will do)
10 ounces semi-sweet Baker's chocolate
1/2 cup powdered sugar

Directions:
Preheat the oven to 350 degrees.
Combine the flour sugar and salt in a food processor, and pulse once. Add the butter and pulse until the butter is just combined. Pour the mixture in a greased square baking pan, and bake for 20 minutes. Remove the shortbread from the oven and cool completely.
Melt the chocolate in a glass bowl set on top of a pot of boling water. Stir in the powdered sugar.
While the chocolate is melting, mix the blackberry jam and lemon juice together, and spread over the shortbread. Sprinkle the blackberry jam with a layer of chopped nuts.
Carefully spread the melted chocolate over the chopped nuts. Cool in the refrigerator for about 30 minutes until the chocolate hardens. Remove from the refrigerator, and cut into squares.

Source: Claire Robinson, "Millionaire's Shortbread" http://www.foodnetwork.com/recipes/claire-robinson/millionaires-shortbread-recipe/index.html

Banana Walnut Muffins

Ingredients:
1 1/3 cups all-purpose flour
3/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
5 1/3 tbsp. unsalted butter, softened
2/3 cup sugar
2 large eggs
1 cup mashed banaas
1/2 cup chopped walnuts

Directions:
Whisk together the flour, salt, baking powder, and baking soda. In a large bowl, beat together the butter and sugar until fluffy, followed by the eggs. Mix the flour mixture into the butter mixture until just incorporated. Stir in the mashed bananas and walnuts. Pour the batter into a greased muffin tin, and bake in a 350 degree oven for 25-30 minutes.

Source: "Banana Bread". Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker.Joy of Cooking. New York: Scribner, 1997. 773-774.

Blackberry Jam Filled Lemon Cupcakes

I found a recipe for a lemon cake in Gourmet magazine and decided to modify it by adding a blackberry filling.Definately use cupcake liners for this recipe, otherwise the filling will spill out of the cupcakes and stick to the pan!

Ingredients:
For batter:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup plus 1 tbsp. milk
Zest of one lemon
1/2 tsp. vanilla extract
1 stick unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
For glaze:
1 cup powdered sugar
1/4 cup lemon juice
For filling:
about 1/2 cup seedless blackberry jam
1 tbsp lemon juice

Directions:
preheat oven to 350 degrees.
Whisk flour, baking powder, and salt together. In a small bowl, mix together milk, zest and vanilla. Beat butter and granulated sugar together until light and fluffy. beat in eggs one at a time. Mix the flour mixture into the butter mixture, alternating with the milk mixture. Line a muffin tin with cupcake liners, and fill each liner about 1/4 full of batter. make the filling by mixing the blackberry jam and lemon juice together. Add about a teaspoon of the filling to each cup, then top with remaining batter. bake the cupcakes for 35-40 minutes. For glaze, whisk the powdered sugar and lemon juice together until smooth. While still warm, dip each cupcake into the glaze and set on a plate to cool.

Cranberry- Orange Bread

Ingredients:
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup orange juice
1 tsp orange zest
1/2 tsp. lemon zest
6 tablespoons unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1/2 cup sliced almonds (optional)
1/2 cup dried cranberries

Directions:
Preheat oven to 350 degrees.
In a large bowl, beat together the butter and sugar until creamy. Beat in the eggs. In a small bowl, whisk together the flour, baking powder, and salt. In a measuring cup mix the milk, orange juice, and lemon and orange zests. Add the flour mixture to the butter mixture in three parts, alternating with the milk and orange juice mixture. Stir in the cranberries and almonds. Pour the batter in a greased loaf pan, and bake for 45 minutes.

Source:
"Orange Loaf with Dried Cranberries or Apricots and Pecans". Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker.Joy of Cooking. New York: Scribner, 1997. 774-775.

Chocolate Bread Pudding

I made this pudding using the leftover Challah bread that I made last week, but it could be made using any type of bread.

Ingredients:
4 cups stale bread, broken into pieces
3 tablespoons melted butter
1/2 cup chocolate chips
1/2 cup sliced, blanched almonds
4 eggs, beaten
2 cups milk
1 tsp cinnamon
1 tsp vanilla extract
3/4 cup granulated sugar

Directions:
Preheat oven to 350 degrees.
In a large bowl, mix the bread pieces, melted butter, chocolate chips, and almonds together. In another medium-sized bowl, whisk together the milk, eggs, sugar, cinnamon, and vanilla. Pour the mixture over the bread, and mix until the bread is moist. Pour the pudding mixture into a greased 8 in. square pan, and bake for 45 minutes, or until the pudding is golden brown on top and slightly spongy in the center.

I adapted this recipe from one on www.allrecipes.com.
"Bread Pudding II". http://allrecipes.com/Recipe/Bread-Pudding-II/Detail.aspx

Apricot Bars

I adapted this recipe from one in an old issue of The Australian Women's Weekly that my mother-in-law gave me. The bars are simple to make and relatively healthy. They would also be delicious with chopped walnuts.

Ingredients:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup shredded coconut
1 cup coarsly chopped dried apricots
1/2 cup brown sugar
6 tablespoons melted butter
1 teaspoon vanilla extract (or 2 tablespoons maple syrup)
2 eggs

Directions:
Preheat the oven to 350 degrees
With an electric mixer, mix together the buter, brown sugar, eggs and vanilla (or maple syrup). In another bowl, whisk together that flour and coconut. In another bowl, whisk the flour and coconut together. Gradually fold the flour mixture into the butter mixture. Mix in the dried apricots.
Pour the batter into a greased square pan. Bake for 25-30 minutes until lightly browned.

Challah Bread

Challah is a traditional Jewish bread. It has a light, slightly sweet flavor.

Ingredients:
2 1/4 teaspoons yeast (1 package)
1/2 cup warm water
3 cups all-purpose flour
2 large eggs, lightly beaten
2 egg yolks, lightly beaten
3 tablespoons canola oil
3 tablespoons sugar
1 1/4 tsp. salt

Directions:
Dissolve the yeast into the water, and add to a food processor. Add to the yeast mixture 1/2 cup of the flour, the eggs, oil, sugar and salt. Mix until blended. Gradually mix in the last 2 1/2 cups of flour. Knead the dough until it is smooth and does not stick to your hands. If it is still too sticky, add another 1/4 cup flour. Coat a bowl in olive oil, and place the dough in the bowl. Let it rise at room temperature for 1- 1 1/2 hours. Press the dough down, knead briefly, cover the bowl in plastic wrap, and refrigerate for about 12 hours, or until doubled in size.
Divide the dough into three balls, cover loosely in plastic wrap, and let rest for about 10 minutes. Roll the dough out into 3 strands. Place the strands on a greased baking sheet. Sprinkle the strands with flor and pinch the ends together. Braid the strands together like you would braid hair. Fold each end under. Whisk together an egg and pinch of salt, and brush on top of the loaf. Cover with plastic wrap, and let rise for about 45 minutes.
Preheat the oven to 375 degrees. Brush the loaf with the egg mixture, and bake for about 30 minutes.

Source: Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker. Joy of Cooking. New York: Scribner, 1997. 746

Sourdough Bread with Olives

I've never tried to make bread because I've always thought that it was too complicated. Although it takes a long time to make, bread is actually relatively simple to make. My husband said that this sourdough bread reminds him of when he was in Italy.

Ingredients:
water
1/8 tsp yeast
6 cups all-purpose flour
3 teaspoons salt
olive oil
about 1/2 cup sliced olives

Directions:

1) In a small bowl, dissolve the yeast in 2 tablespoons of warm water. Pour the yeast mixture into a food processor, and add 3/4 cup of water and 2 cups flour. Mix until a smooth dough forms. Coat a medium bowl in olive oil and place the dough into the bowl. Cover with plastic wrap and let rise at room temperature for about 6-8 hours (or until tripled in volume).
2)Press the dough down,and add 1 1/2 cup warm water and 4 cups flour. Cover with plastic wrap and refrigerate for 12-14 hours, or until almost doubled.
3) Remove from the refrigerator, and let warm for about 1 hour. Knead into the dough 3 teaspoons of salt and the sliced olives. Separate the dough in half and form two dome shapes. Brush olive oil lightly over top of each dough half, wrap each in plastic wrap, and place upside down in bowls to keep their shape. Let the dough rise for another two hours.
4) Preheat the oven to 450 degrees, and bake the dough for 45 minutes.

Source:
Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker. Joy of Cooking. New York: Scribner, 1997. 756-758

Alternate Glaze for Chocolate Cupcakes with Cream Cheese Filling

My husband loved the cupcakes I made last weekend so much that I made them again this past weekend. This time, I made the glaze called for in the cookbook, instead of just melting store-bought chocolate frosting, and I dipped the frosted cupcakes in crushed dark chocolate M&Ms. The finished cupcakes were even more delectable than the previous ones had been.

Ingredients:
1 cup semi-sweet chocolate chips
1 1/2 sticks butter
1/4 cup light corn syrup
1 tsp vanilla extract

Combine all the ingredients in a small bowl. Heat in the microwave for 1 minute. Stir until smooth.

source: O'Conner, Jill. Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth. San Francisco: Chronicle Books, 2007. Page 44.

Chocolate Cupcakes with Cream Cheese Filling

These are the most delicious cupcakes you will ever taste. I adapted the recipe from "Black Bottom Cupcakes" in the book, Sticky, Chewy, Messy, Gooey, by Jill O'Conner.

Ingredients:
Filling:
8 ounces cream cheese
1/2 cup powdered sugar
1 egg
pinch of salt
1 tsp. vanilla extract

Batter:
1 1/2 cup all-purpose flour
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup boiling water
1/3 cup canola oil
1 tsp vanilla extract

Chocolate Glaze:
1/2 cup store-bought chocolate frosting
miniature chocolate chips

Directions:
Preheat oven to 350 degrees. Line a muffin tin with paper cupcake liners.
For Filling:
With an electric mixer, cream together the cream cheese and egg. Gradually add the powdered sugar. Mix in the salt and vanilla.
For batter:
Whisk together the flour, brown sugar, granulated sugar, baking soda, cocoa powder, and salt in a large bowl. Combine the boiling water, oil, and vanilla extract in a small bowl. Make a well in the center of the flour mixture, and pour in the wet ingredients. Stir with a wooden spoon until smooth. Fill each cupcake liner about 1/4 inch full of batter. Then, top with about 1 tablespoon of the filling. Top with the remaining batter, and bake for about 25-28 minutes.

Heat the chocolate frosting in a microwave safe bowl for about 45 seconds, or until melted. After cupcakes have cooled completely, spoon the melted frosting onto the top of each cupcake. Spread a handful of chocolate chips on a plate, and dip each glazed cupcake into the chocolate chips. Serve or refrigerate immediately to prevent the chocolate chips from melting.

Source:
O'Conner, Jill. Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth. San Francisco: Chronicle Books, 2007. Page 44.

Key Lime Pie

Tart and very flavorful!

Ingredients:
1 premade graham cracker crust (in the baking section of the grocery store)
4 tsp. grated lime zest (regular limes work just fine for this recipe)
1/2 cup lime juice
4 large egg yolks
1 can sweetened condensed milk

topping:
3/4 cup heavy whipping cream
1/4 cup powdered sugar

Directions:
Whisk the lime zest and egg yolks in a small bowl. Whisk in the milk, then the juice. Set aside for 30 minutes to thicken. preheat the oven to 325 degrees. Pour the filling into the crust, and bake for 15-17 minutes. Refrigerate until cool.
For the topping, beat the cream, adding the powdered sugar gradually, until soft peaks form. Spread the whipped cream over the top of the cooled pie. Make sure that the pie is completely cooled before adding the topping.

From: Baking Illustrated: A Best Recipe Classic.Brookline, Mass.: America's Test Kitchen, 2004, pages 208-209

Banana- Chocolate Bread

Ingredients:
2 cups flour
3/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
3 mashed overripe bananas
1/4 cup plain yogurt
2 large eggs
6 tbsp. unsalted butter, melted
1 tsp vanilla extract
3/4 cup milk chocolate chips

Directions:
Preheat oven to 350 degrees. In a large bowl, mix together the flour, sugar, salt, baking soda, and chocolate chips. In another bowl, mix the mashed bananas, eggs, yogurt, butter, and vanilla together. Fold the banana mixture into the flour mixture with a rubber spatula until the dry ingredients are just moistened. Pour the mixture into a greased and floured loaf pan and bake for about 55-60 minutes, or until a toothpick comes out clean.

source: Baking Illustrated: A Best Recipe Classic Brookline, Mass.: America's Test Kitchen, 2004, page 24

Mixed Berry Crostata

This recipe is still a work in progress. The crust was delicious,buttery and flaky, but the berry filling was not sweet enough. Next time, I need to add more sugar. Also, I added the cornstarch directly to the berry mixture instead of first dissolving it in water, which gave it a lumpy texture. Fortunately, my husband was able to rescue it from sure disaster. Here is the recipe as it stands now, and I'll provide an update later.

Dough:
1 large egg
1 tsp. vanilla extract
1 tbsp water
1 1/3 cup all-purpose flour
1/3 cup sugar
1/4 tsp salt
1 1/4 tsp. baking powder
grated zest of 1 lemon
7 tbsp. cold unsalted butter, cut into 1/4 inch pieces

Filling:
1 lb. bag of frozen mixed berries
juice of 1/2 lemon
1 tbsp cornstarch
about 1/4 cup water (for dissolving the cornstarch)
1/4 cup sugar (try 1/2 cup for a sweeter filling)

Directions:
To make the dough:
Whisk the egg, vanilla, and water in a small bowl and set aside. Combine in the food processor the flour, sugar, salt, baking powder, and lemon zest. Add the butter pieces and mix until the mixture resembles coarse meal. Add the egg mixture with the food processor still running and mix to form the dough. Remove the dough from the food processor, wrap in plastic wrap, and refrigerate for about 2 hours.

For the filling:
Heat the frozen berries in a medium saucepan. Add the juice of half a lemon. Dissolve the cornstarch into a small amount of water and add to the berries. Add the sugar and stir continuously until the mixture thickens. Take off heat and cool for about 30 minutes.

To construct the crostata:
Preheat the oven to 375 degrees. Take the dough out of the refrigerator and knead until it is malleable. Roll out the dough into a circle of about 1/4 inch thickness. Transfer the dough to a greased baking sheet. Spread the berry mixture into the center of the circle, leaving about a 2-inch border. Fold the border over the filling. Bake for about 30-35 minutes, or until the crust is golden brown.Cool before serving.

Source:
Portions of this recipe are taken from: Baking Illustrated: A Best Recipe Classic Brookline, Mass.: America's Test Kitchen, 2004, page 236-238.

Peanut Butter Dog Treats

Dogs need love too this Valentine's Day! My dog's favorite food is peanut butter, so I found this recipe online for "Peanut Butter Puppy Poppers". It is super easy, and your dog will love it.

Ingredients:
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter
1 cup milk

Directions:
Preheat oven to 375 degrees. In a small bowl, mix flour and baking powder. In a large bowl, mix peanut putter and milk with an electric mixer. Stir the flour mixture into the peanut butter mix. Roll the dough out to 1/4 inch thickness on a lighly floured surface. Cut shapes out of the dough with a knife or cookie cutters. I cut heart and dog bone shapes out with a knife and used a lid to cut out circle shapes. Place the cookies on a greased baking sheet and bake for 20 minutes.

Source:
"Peanut Butter Puppy Poppers". Bullwrinkle.com. accessed: February 6, 2009. http://www.bullwrinkle.com/Assets/Recipes/Peanut%20Butter%20Puppy%20Poppers.htm

Tomato and Mozzarella Tart

I found this recipe in Baking Illustrated It is similar to a pizza but baked in a pastry crust. The recipe sounds really complicated but it is actually quite simple.

Ingredients:
1 box (2 sheets) frozen puff pastry, thawed
1 large egg, beaten
1/2 cup grated Parmesan cheese
3-4 roma tomatoes, sliced
2 tsp. minced garlic
2 tbsp. extra virgin olive oil
ground black pepper
salt
2 cups low-moisture mozzarella cheese
2 tbsp. chopped fresh or dried basil

Directions:
1. Preheat the oven to 425 degrees. Lightly flour the work surface, and spread out both sheetes of thawed puff pastry. Brush some beaten egg along one edge of one sheet of puff pastry, and overlap with the second sheet to form a rectangle about 18 by 9 inches. Smooth out the seam between the sheets with a rolling pin. Cut two 1-inch strips from the long side of the dough and two more 1-inch strips from the short side of the dough. Transfer the big piece of dough to a greased baking sheet and brush with beaten egg. Place the long strips of dough on each long side of the dough and brush them with egg. Press the short strips on each short side of the dough and brush with egg. You will now have a border around your rectangle. Sprinkle the bottom of the rectangle with Parmesan cheese. Poke holes in the bottom with a fork. (Don't forget this step) Bake for 15 minutes, reduce the oven to 350 degrees and bake for another 15 to 17 minutes until the dough is crispy and browned. Remove the dough from the oven, and increase the temperature to 425 degrees
2. While the shell is baking, place the tomato slices on top of two layers of paper towels and sprinkle with 1/2 teaspoon of salt. Let stand for 30 inutes, then press the tomatoes with two more paper towels to dry. Stir the garlic, olive oil, and a pinch of both salt and black pepper and set aside.
3. Sprinkle the mozzarella enenly over the bottom of the baked shell. Overlap the tomato slices on top of the cheese. Drizzle the garlic and olive oil mix on top of the tomatoes. Sprinkle garlic on top of the tomatoes. Bake in a 425 degree oven until the shell is a deep golden brown and the cheese is melted, about 15 minutes. Cut into pieces and serve.

Source:
Baking Illustrated: A Best Recipe Classic Brookline, Mass.: America's Test Kitchen, 2004

Oatmeal chocolate chip cookies

Ingredients:
1 cup flour
1/2 tsp. baking soda
8 tbsp. softened unsalted butter (1 stick)
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
1/4 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract
1 cup milk chocolate chips
1 cup uncooked oats

Directions:
Preheat oven to 375 degrees
Mix flour and baking soda in a small bowl. In another bowl, beat butter, sugar, and brown sugar together. Beat in egg, salt, vanilla, and almond extracts. Stir flour mixture into the butter mixture in three parts. Stir in the chocolate chips and oats. Spoon the dough about 2 inches apart onto a greased baking sheet. Bake for 10 minutes, or until browned around edges. Cool before eating.

Baked Ziti

serves 2
Ingredients:
about 1/2 box ziti noodles
shredded mozzarella cheese
about 8 oz. ricotta cheese
1/2 jar tomato and basil pasta sauce
dried cilantro
salt
black pepper

Directions:
Boil the ziti in a pot of water. While waiting for the pasta to cook, mix together the ricotta cheese and pasta sauce in a medium bowl. Add a pinch or so of cilantro and salt and black pepper to taste. If you have any, you can also add some dried oregano and basil (This is what my mom adds to her baked ziti. Unfortunately, I didn't have any). Drain cooked pasta and add to the sauce mix. Bake in a 350 degree oven for about 40 minutes. Sprinkle mozzarella cheese on top 10-15 minutes before it is done baking.

Peppermint sugar cookies

I had a lot of peppermint candy left over from the holidays that I decided I needed to do something with. This recipe follows the base recipe for sugar cookies in Joy of Cooking, but I just added peppermint extract and chopped candy pieces. I used chocolate peppermint patties and candy cane flavored white chocolate, but you can use anything you have available. I used snowflake-shaped cookie cutters, but for Valentines Day you could use heart shaped cookie cutters and decorate your cookies with red icing.

Ingredients:
2 sticks (1/2 lb) unsalted butter, softened
2/3 cup sugar
1 large egg
1/4 tsp. baking powder
1/8 tsp salt
1 1/2 tsp vanilla
1/2 tsp. peppermint extract
2 1/3 cup flour
1/2 cup -1 cup (approximate) finely chopped candy pieces

Directions:
Cream butter and sugar together with an electric mixer. Beat in egg, baking powder, salt, vanilla, and peppermint extract. Stir in the flour with a rubber spatula. Add candy pieces. Preheat oven to 350 degrees. Roll out the dough on a lightly floured surface. Cut out the cookies with a cookie cutter and place on a lightly greased cookie sheet. Bake for approximately 15 minutes. You can wrap extra dough in plastic wrap and store in the refrigerator.

source:
"Rich Rolled Sugar Cookies". Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker.Joy of Cooking. New York: Scribner, 1997. 827-828

Chocolate Peanut Butter truffles

Chocolate + Peanut Butter = Happiness

Ingredients:
8 ounces semi sweet chocolate
1 cup heavy whipping cream
1/2 cup peanut butter
about 1/8 cup granulated sugar
about 1 cup powdered sugar

Directions:
Melt chocolate into cream in a small saucepan. Add granulated sugar, to taste. In a medium bowl, beat melted chocolate and peanut butter with an electric mixer until smooth. Cover and refrigerate overnight. Roll hardened chocolate into approximately 1/2 inch thick balls and coat in powdered sugar. Eat :)

Carrot Spice Muffins

These carrot muffins are so good. They came out a bit too sweet for my taste, so I decreased the amount of white suger in the recipe from 1 cup to 1/2 cup. They actually taste more like cake than muffins. You could top them with cream cheese frosting for a tasty dessert.

Ingredients:
1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup (1 stick) softened butter
2 eggs
1 1/2 cups grated carrots
1/2 tsp finely chopped ginger
1 1/2 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup sliced almonds (optional)

Directions:
In a large bowl, cream together the butter, white sugar, and brown sugar. Beat in the eggs. Stir in the carrots and ginger. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir the flour mixture into the butter mixture just until the dry ingredients are moistened. Stir in the sliced almonds. Pour batter into a greased muffin pan. Bake in a 325 degree oven for about 20 minutes.

Cranberry-Orange Scones

For my first recipe, I decided to try making scones. The original recipe I used is from the wonderful all-encompassing Joy of Cooking cookbook. I modified the recipe slightly, substituting dried cranberries for raisins and adding cranberry and orange juice to the wet ingredients. The finished scones were very moist, but they did not have as stong of an orange flavor as I would have liked. Next time I make this recipe, I think I will add 1/2 cup of orange juice instead of 1/4 and maybe a teaspoon more orange zest.

Cranberry-Orange Scones

Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 tsp. salt
1/2 cup dried cranberries
1 1/4 cup heavy cream
2 tsp. grated orange zest
1/4 cup orange juice
1/8 cup cranberry juice

Directions:
Preheat oven to 425
In a large bowl, whisk thoroughly the flour, sugar, baking powder, and salt. Stir in the cranberries. Whisk together in a separate bowl the orange zest, orange and cranberry juices, and the heavy cream, then add to the flour mixture. Mix with a rubber spatula until the dry ingredients are moistened. Knead the dough gently 5-10 times. Transfer the ball of dough onto a lightly floured surface and pat into an 8- inch, approximately 3/4 inch thick circle. Cut the dough into wedges, and place on a lightly greased baking sheet about 1/2 inch apart. Brush the tops with cream or milk and sprinkle with cinnamon and sugar if desired. Bake until the edges are lightly browned and a toothpick comes out clean- about 12-15 minutes.

Source:
Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker. Joy of Cooking. New York: Scribner, 1997. 791

Introduction

The purpose of this blog is to share some of my favorite baking recipes, as well as some that I have never tried before. I love baking for my family and friends. It is a great way to get my mind off the stress of school. Enjoy!