Pinterest… I repin left and right: recipes, event ideas, home interiors, etc. But do I actually do anything with these saved pins?
I finally decided to try a new cookie recipe I pinned. I flipped through my pages and decided to just go with one where I already had all the ingredients at home.
Voila! End product is 48 “Easy Chocolate Cookies”
Making roasted cinnamon almonds. It looks kind of funny right now. Is this right?
I baked red velvet cupcakes with reusable cupcake liners, a gift from my friend, Arun. I didn’t have to alter my baking time at all and the cupcakes came out perfectly. Now the issue is washing them. It took a bit more scrubbing, but in the end, they’re clean and good to go for my next baking project.
Classic Peanut Butter Cookies
- 1 cup unsalted butter
- 1 cup crunchy peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- Cream together butter, peanut butter and sugars. Beat in eggs.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
- Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
My comments: getting back into the baking. It’s like riding a bike… I need to start with easy recipes first. Then again, all I make are easy recipes so I might just stick with what I do best. :P
I’m desperately seeking that perfect banana bread recipe and this one is just above so-so.
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
3/4 cup chocolate chips
3/4 cup walnuts
Heat oven to 350
Combine and mix all ingredients together in a large mixing bowl.
Place batter in a greased bread pan (bottom only) or in muffin tins.
Bake 40 to 50 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes then remove from pan. Complete cooling on a wire rack.
4 long hours of baking later and I have a carrot cake, over 5 dozen cookies and a sore neck! I was slaving away in the kitchen listening to my tele as the Canucks lost in OT to Nashville 1-2 in Game 2, 2nd round.
All this baking is worth it though. I’ll be bringing the goods to the Walk for Lupus in memory of my friend, Sammi.
Here’s my cookie recipe:
Chocolate and Butterscotch Chip Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup butterscotch chips
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Makes about 5 1/2 dozen cookies. I made the cookies a bit smaller and baked them for 9-10 mins.
- Scrabble tiles
- super strong magnets
- krazy glue
apply krazy glue on magnet. place blank side of Scrabble tile on glue side of magnet. let dry.
I can’t even remember who I’m making these for. Vince, Wendy, Dan, Kenny … who’s getting D & D???
I had leftover frosting so I decided to try making carrot cake. Never made it before. Brought it into work this morning and I got a few compliments. (I hope they weren’t humouring me!) I honestly can’t take the credit for it because it’s just a recipe I snagged off the internet. I’ll post the link and recipe anyway.
Baking time for the carrot cake in the recipe says “40-50 mins” but I ended up baking it for about 65 mins. (Might just be my oven)
Also, the version my co-workers tasted had walnuts in it instead of pecans.
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
CREAM CHEESE FROSTING
1 pound cream cheese, softened (454 g)
2 sticks butter, softened (250 ml)
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
*WARNING: This recipe makes frosting for 32 cupcakes AND the carrot cake pictured above. Either that or I don’t put enough frosting on my baked goods. :P
Searching for a theme…
Here’s my wish list for my tumblr theme:
- clean look
- good sized fonts (not too small)
- same font throughout
- displays who I follow
- either a link to my other social networking sites (like twitter) or my twitter feed
- ability to post notes
- shows my tags
Surprisingly hard to find!