Archive for the ‘baking’ Category

posted by on baking, gripes, high altitude, homemade

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One of the first things I remember my mother teaching me to bake is the forever-loved chocolate chip cookie. After moving to Denver this was another favorite that failed to turn out due to the high altitude. It took a long time and a lot of compiling of recipes to come up with this version that worked beautifully in the land of 5280.

What you’ll need:

  • 2½ cups flour – *add 2-3 tsp. water to the flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup butter (I use margarine), softened
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 12 oz. chocolate chips (I use Ghirardelli’s 60% cacao bittersweet chips) 
  1. In a bowl, combine flour, baking soda & salt. Set aside.
  2. In a separate bowl, beat the butter, sugar & vanilla until smooth.
  3. Add the eggs, one at a time and mix until combined.
  4. Gradually beat in the flour mix.
  5. With a wooden spoon, stir in the chips.
  6. Bake at 375 degrees for 8-10 minutes or until edges are golden brown.

**Just to compare to my “high-plains” version**

You use ¼ cup extra flour &  2/3 cups of both types of sugar instead of the normal 3/4 cups. More flour, a bit of moisture (the water to the flour) and less sugar is a general rule of thumb when baking anything in high altitude.

Lemon Sugar Cookies

Apr
2012
02

posted by on baking, portions

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Found this gem on Pinterest…It’s the best cookie recipe I’ve found in a while.

What you’ll need:

  • 2¾ cups flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • Zest of 1 lemon
  • 1½ cups sugar
  • 2 sticks butter
  • 1 egg
  • ½ tsp. vanilla extract (you know I used 1!)
  • 2 tbsp. fresh lemon juice
  • granulated sugar for rolling

Preheat oven to 350 degrees. Line baking sheets with parchment paper (I’ve been using these reusable ones & they’re great!)

In a small bowl, whisk the flour, baking soda, baking powder and salt together.

In a medium bowl, cream together the butter and sugar. Add in the egg, lemon zest, vanilla extract and lemon juice.

Gradually add in the dry ingredients until well-combined.

Roll the dough into 1″ balls and then roll in sugar. Place on the baking sheet.**

Bake 8-10 minutes or until edges are lightly browned. Let sit on the baking sheet for 1-2 minutes & transfer to cooling rack.

**At this point, you can freeze the rolled and sugared dough and then transfer to a freezer bag to store for later baking. Perfect for those watching portions! Just take the balls out of the freezer, place on a baking sheet and bake about 10 minutes.**

Crustless quiche

Mar
2012
26

posted by on baking, Colorado, cooking, homemade, leftovers, quick, vegetable

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Mini quiches served with home fries

When I was in Eastern Colorado, I lived with a co-worker and friend of mine for a short time. Her husband was an amazing chef but she was the one that taught me how to make her “garbage” quiche. Use whatever leftovers you have in your fridge. You can choose either fresh or frozen veggies, just make sure to sauté them to soften them up before mixing them in with the other ingredients. Also, if you decide to use any meats, make sure they are all pre-cooked.

Anything can be thrown into the mix and the amounts of the ingredients for the filling are really up to you. Often times, I use up whatever leftover pizza cheeses and toppings I have from the night before to make a quick quiche the next morning. The possibilities are endless!

I’ve also prepped all the ingredients the night before. Just pour the egg mixture into your pie pan or crust and bake in the morning! Over time I’ve skipped the crust (which you can make yourself or use pre-made roll out dough) and gone crustless which is equally delicious!

What you’ll need:

  • 5 eggs
  • onion
  • frozen, chopped spinach – thawed and drained (I use about half a bag)
  • 1 cup shredded cheese
  • 1 tbsp. olive oil
  • lemon pepper
  • garlic
  • basil

Chop up & sauté any hard vegetables first (peppers, onions, etc… you need to soften these up before mixing with the eggs). Set aside to cool.

Beat eggs with milk, oil & cheese. Add any seasonings.
Add in spinach and any other vegetables and/or meats you may have (aka the “garbage”).
Add cooled, sautéed veggies.

Pour mixture into 8″ or 9″ pie plate. This time around I divided the mix equally into 12 muffin pans to make mini quiches. 

Bake in a 350 degree oven for 30-35 minutes, or until the top is bubbly and golden. (muffin pans took a little under 20 minutes to bake)

Garlic Knots!

Mar
2012
07

posted by on baking, Colorado, cooking, homemade, pizza, quick, side dish

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A little place called The Garlic Knot in Jefferson County, Colorado (Jeffco for those who know it & all of it’s glory) is where it all started for me. I could not get enough of their garlic knots so I had to make my own.

Pretty easy and all you need is my pizza crust recipe with a few alterations.

Follow the recipe except:

  • Substitute basil for garlic salt (and lots of it!) – I suppose you could keep the basil if you wish, but I omitted it. 
  • In a small saucepan heat 4-5 tablespoons butter and 5-6 cloves of finely
    chopped garlic.
  • Roll out the dough and cut into strips as shown. Then cut those strips in half.
  • Tie the dough in loose knots, tucking in the ends. Brush with the butter garlic mixture (you will have left over for another bath after they bake).
  • Bake in a 425-450 degree oven for 10-12 minutes or until lightly golden brown.
  • Dip in the remaining butter/garlic mixture and you’re done!
    See if you can leave room for pizza, okay? I never can.

 

 

 

 

 

posted by on baking, homemade

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I’ll admit. I was skeptical at first. There is no way you can make homemade-from-scratch cinnamon rolls in 90 minutes. I’ve used this recipe half-a-dozen times now and each time I’m proven wrong. I get faster and better at whipping up these sweet rolls with each try. Trust me when I say they’re way better than anything from the freezer section or a can!

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posted by on baking, Holidays

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I love Valentine’s Day! I found this cutout sugar cookie recipe on Pinterest and was anxious to try it. The ingredients list is short and you only need one bowl.

My almond cranberry glaze recipe below happened by accident but I’m happy with the results. You can switch out the almond for whatever flavoring you want or just add vanilla extract and food coloring. *The corn syrup adds that shiny look and sets up the glaze nicely so the cookies can be stacked when storing.*

Almond Cranberry Glaze

What you’ll need:

  • 2 cups flour
  • 1½ sticks salted butter, softened
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  1. Preheat oven to 325 degrees.
  2. Combine all the ingredients in bowl.
  3. Roll out to about ½ inch thickness.
  4. Cut with flour coated cookie cutters.
  5. Brush off excess flour & place on parchment covered baking sheets.
  6. Bake 10-12 minutes & cool  on wire rack.

——————————-
Almond Cranberry Glaze

What you’ll need:

  • 1 cup powdered sugar
  • 2-4 teaspoons milk
  • 1 teaspoon almond extract
  • 2 teaspoons light corn syrup
  • 4-5 frozen cranberries
  1. In a coffee mug, microwave the cranberries just until soft (about 30 seconds).
  2. Mix all other ingredients in a small bowl until you have a spreadable consistency.
  3. Add the softened cranberries – mash with a fork to make them bleed into the icing and mix really well.
  4. Remove any big pieces of cranberry from the glaze and throw away.
  5. Dip the sugar cookies face down into the glaze and slowly lift up letting the extra glaze drip off.
  6. Let the glaze fully dry on wax paper.

 

Banana Muffins

Jan
2012
21

posted by on baking, homemade

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For some reason I always end up with a plethora of bananas in my house. I can never get to them quick enough before they start to go “bad” which leads me to dig through my recipe book, searching for a way to not let them go to waste.

I found several recipes I had quickly written on different pieces of paper and one of them happened to be for banana muffins. I remember trying to bake these once before while I lived in Denver. I never took the time to figure out the high altitude conversion for these, but I will say, this morning they turned out beautifully. (Chalk one up for Phoenix!)

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