Strawberry Cornmeal Pound Cake

Posted on May 28, 2012 by

I love this time of year not only for the warm weather and long days, but also for the irresistible fruit that is beginning to pop up in the grocery stores. The other day I was greeted by numerous containers of plump, bright red strawberries just begging me to buy them. I loaded my cart with strawberries, raspberries, blackberries and blueberries-I was in berry heaven! :) One of the first things that I decided to make with my loads of berries was this moist Strawberry Cornmeal Pound Cake. Cornmeal adds a wonderful texture and unexpected crunch to this irresistible pound cake. Dotted with chunks of luscious strawberries, this pound cake is sure to be a hit at your summer get together.

One Year Ago: Cinnamon Sugar Doughnut Muffins 

Strawberry Cornmeal Pound Cake

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Ingredients:

  • 1/2 cup plus 2 tablespoons cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar plus 2 teaspoons, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup yogurt
  • 1 cup sliced strawberries, divided

Directions:

  1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out excess.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 cup of sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time until just incorporated. Add the vanilla and yogurt; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in strawberries.
  4. Scrape batter into prepared pan and smooth surface with a spatula. Slice a few strawberries into ¼-inch-thick slices. Place strawberry slices straight down the center of the loaf. Sprinkle loaf with remaining 2 teaspoons of granulated sugar.
  5. Bake in preheated oven 55-60 minutes until golden brown or toothpick inserted into the middle comes out clean. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and cool completely on wire rack.

Yields: One 9-Inch Loaf
Prep Time: 15 minutes
Bake Time: 60 minutes

Source: adapted from Babble

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Margarita Lime Cookies

Posted on May 25, 2012 by

I wanted to make some special cookies to celebrate this upcoming holiday weekend that captured the essence of summer and tasted like one of my favorite summer drinks-a classic margarita! Whether a margarita reminds you of a warm summer night or a sun drenched vacation south of the border, these cookies are certain to conjure up some wonderful memories. A soft and fluffy lime flavored cookie topped with tequila-spiked buttercream frosting. Little specks of lime zest can be seen throughout the whole cookie and frosting making them irresistible!

One Year Ago: Parmesan Roasted Broccoli 

Margarita Lime Cookies

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For the Cookies:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons finely grated lime zest
  • 3 tablespoons lime juice
  • 1/4 cup milk
  • 1 tablespoon tequila

For the Frosting:

  • 1/2 cup (1 stick) of butter, softened
  • 2 to 3 cups powdered sugar
  • Zest of 1 lime
  • 2 to 3 tablespoons lime juice
  • 1 tablespoon tequila

Directions:

  1. Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg, lime zest, lime juice, milk and tequila; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
  4. Drop by rounded tablespoons of dough onto the prepared baking sheets, leaving about 3 inches between the cookies. Bake for 12 to 15 minutes, or until cookies are somewhat firm. Allow to cool on the sheets for 2 minutes, then transfer to wire cooling racks to cool completely before frosting.
  5. To make the frosting: in the bowl of a stand mixer fitted with the paddle attachment, beat butter, 2 tablespoons lime juice, lime zest and powdered sugar until light and fluffy. Add more lime juice if needed to reach the desired consistency. After cookies are completely cool, ice them with a small spatula or butter knife.

Yields: 2 dozen cookies
Prep Time: 20 minutes
Bake Time: 15 minutes

Source: adapted from Bakingdom

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S’More Brownies

Posted on May 24, 2012 by

I am so excited that summer is right around the corner! It is by far my favorite season! Long warm nights, cookouts, and camping! I really think I need to go camping soon because I can’t get my mind off of a warm and gooey s’more. Seriously, there is nothing better than s’mores on a summer evening. Roasting a marshmallow until it is perfectly browned, or in my case burned and black. Yes, I admit, I am one of those people who stick the marshmallow straight into the fire and let it burn. A marshmallow torch is what I like to call it! ;) Smashing that blackened marshmallow between graham crackers and chocolate is just one of my favorite parts of summer. While trying to find the perfect dessert for the unofficial start of summer for this coming weekend, I stumbled upon this recipe for S’more Brownies. I used my favorite brownie recipe as the base for this addicting dessert, however, feel free to use your own favorite fudgy brownie recipe (just make sure that it’s baked in a 9×13-inch baking dish). Chewy, fudgy double chocolate brownies topped with gooey marshmallows, graham cracker pieces and chocolate chunks. So rich, so chocolately, so irresistible!

One Year Ago: Raisin Pecan Oatmeal Cookies 

S’More Brownies

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Ingredients:

  • 1/3 cup Dutch-processed cocoa
  • 1 ½ teaspoons instant espresso powder
  • 1/2 cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 ½ cups sugar
  • 1 ¾ cups unbleached all-purpose flour
  • 3/4 teaspoon table salt
  • 6 graham crackers, broken into small pieces
  • 2 cups miniature marshmallows
  • 6 (1.5 ounce) bars Hershey’s Milk Chocolate, broken into small pieces

Directions:

  1. Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. In a large bowl, whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
  3. Transfer the batter to prepared pan, smoothing the top. Bake for 25 minutes then remove from the oven and sprinkle with marshmallows, graham crackers and chocolate. Bake for an additional 5 minutes. Transfer pan to wire rack and cool 1½ hours.
  4. Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

Yields: 24 brownies
Prep Time: 15 minutes
Bake Time: 30 minutes

Source: adapted from Allrecipes, brownies adapted from Cook’s Illustrated’s Chewy Brownies, March 2010

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S’more Pretzel Bites

Posted on May 23, 2012 by

Looking for a fun dessert to serve at your Memorial Day gathering? These two bite, no campfire needed, s’more pretzel bites are destined to be a hit! A gooey marshmallow and Hershey chocolate square are sandwiched between two pretzels and dipped in chocolate! The sweet and salty combination of these bite-sized snacks is incredible. I can’t think of a better dessert to serve for the unofficial start of summer! Whip up a batch of these for your next barbecue, picnic, or get together…they are sure to be a huge hit!

One Year Ago: Zucchini and Almond Pasta Salad 

S’more Pretzel Bites

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Ingredients:

  • 23 large marshmallows, cut in half
  • 92 twist pretzels
  • 4 Hershey’s Milk Chocolate Candy Bar (1.55oz)
  • 1 bag semi-sweet chocolate chips

Directions:

  1. Line a baking sheet with parchment paper. Evenly space 23 pretzels on the baking sheet. Top each pretzel with a marshmallow and one square of Hershey’s Milk Chocolate. Place in the oven under the broiler and heat until marshmallows are just beginning to brown and the chocolate is softened. Remove from oven and top each with a pretzel to form a sandwich. Chill in refrigerator until chocolate is set.
  2. Melt the chocolate chips in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

Yields: 46 bites

Source: adapted from Love From The Oven

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Barbecued Baked Beans

Posted on May 22, 2012 by

If you are searching for the perfect side dish for your Memorial Day cookout this weekend, look no further! If you’ve never made your own baked beans from scratch, you are really missing out. I promise you will never go back to canned baked beans again! Nothing says welcome to summer better than a big pot of simmering baked beans. They are a staple to every summer cookout and potluck at our house. These beans slowly simmer in the oven for several hours until they are plump, tender, and coated in a delicious sticky sauce. A really great tasting barbecue sauce is essential for making these beans, so make sure you use your favorite. While you are at it, you might as well make some Slow Roasted Pulled Pork to go right along side those beans. I can’t think of a better way to kick off the unofficial start of summer! :D

One Year Ago: Coffee Cream Brownies 

Barbecued Baked Beans

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Ingredients:

  • 4 ounces bacon, chopped fine
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 1 pound ( 2 cups) dried small white beans, rinsed and picked over
  • 8 cups water
  • 1 cup strong black coffee
  • 1/2 cup barbecue sauce
  • 1/4 cup packed dark brown sugar
  • 4 ½ teaspoons prepared brown mustard
  • 1 tablespoon mild molasses
  • 1/2 teaspoon Tabasco sauce
  • 1 ¼ teaspoons salt

Directions:

  1. Heat the oven to 300 degrees F.
  2. In a large Dutch oven over medium heat, cook the bacon until it’s beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion is softened, about 5 minutes.
  3. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the beans, water, coffee, barbecue sauce, brown sugar, mustard, molasses, Tabasco, and salt. Bring to a boil, scraping up any browned bits. Cover and transfer to the oven. Bake, stirring every hour, until the beans are tender, about 4 hours.
  4. Remove the lid and continue to bake, uncovered, until the liquid has thickened to a syrupy consistency, 1 to 1 ½ hours longer. Season the beans with additional barbecue sauce, Tabasco, and salt and pepper to taste.

Yields: 6 to 8 servings
Prep Time: 15 minutes
Bake Time: 5 hours and 30 minutes

Source: The America’s Test Kitchen Family Cookbook

Posted in Side Dish | Tagged , , , , | 7 Comments

Snickercrinkle Cookies

Posted on May 21, 2012 by

Two of my favorite cookies come together to create one incredibly addicting cookie. These cookies are a hybrid of snickerdoodles and molasses crinkle cookies. I love my snickerdoodle and crinkle cookies to be soft and puffy, and these cookies definitely fit the bill. Rolling the cookies in a cinnamon and sugar mixture before baking produce a scrumptious crinkly sugar crust. If you love the classic snickerdoodles, then you’ll flip for this delicious version!

One Year Ago: Strawberry Spinach Salad 

Snickercrinkle Cookies

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Ingredients:
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening, softened
  • 1 ¼ cups dark brown sugar, lightly packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup granulated sugar
  • 2 tablespoons cinnamon

Directions:

  1. Heat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, shortening and brown sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs and vanilla and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
  4. Place the sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar mixture, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart
  5. Bake until center is just set and begin to crack, 10 minutes, rotating the baking sheets halfway through. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Yields: 3 dozen cookies
Prep Time: 15 minutes
Bake Time: 10 minutes

Source: adapted from An Edible Mosaic

Posted in Cookies, Dessert | Tagged , , , , | 4 Comments

Raspberry-Cream Cheese Muffins

Posted on May 18, 2012 by

I first made these muffins last Sunday morning for Mother’s Day. They were gone within ten minutes of putting them on the table! Everyone raved about the tart and juicy raspberries just bursting out of these muffins. Since I forgot to bring my camera to Columbus with us, I had to make another batch just to share with you. ;) The recipe comes from Cooking Light Magazine, but you would never know. Each muffin only has 142 calories, so it fills you up without weighing you down. Serve with a pipping hot cup of tea for a perfect way to start your day!

One Year Ago: Peanut Butter and Oat Granola Bites 

Raspberry-Cream Cheese Muffins

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Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 1/2 cup low-fat buttermilk
  • 2 cups fresh raspberries
  • 1/4 cup finely chopped walnuts

Directions:

  1. Preheat the oven to 350 degrees F. Line 24 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer, cream together the cream cheese and butter until well blended. Add the sugar and beat together until light and fluffy, about two minutes. Beat in the vanilla extract, egg whites and egg.
  4. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Mix until just combined. Fold in walnuts.
  5. Fill each muffin cup halfway with batter. Add three raspberries to each muffin cup. Top the muffins with remaining batter so raspberries are covered.
  6. Bake muffins for about 20-25 minutes, or until the tops are slightly golden brown and toothpick inserted into the center comes out clean. Cool muffins in muffin tin for 5 minutes before serving.

Yields: 24 muffins
Prep Time: 15 minutes
Bake Time: 25 minutes

Source: Cooking Light, June 2003

Posted in Breads & Muffins, Breakfast, Fruit, Light | Tagged , , , , , , | 8 Comments

Chewy Blondies

Posted on May 17, 2012 by

Here’s the only blondie recipe you’ll ever need! Jam packed with toasted walnuts, white chocolate chips, semi sweet chocolate chips and a rich butterscotch flavor. Be very careful not to overbake these blondies. They dry out easily and will turn hard, and trust me nobody wants that! Be sure to start checking the oven a couple of minutes before they will be done to get the perfect blondie. Not a fan of walnuts? Go ahead and switch them out for pecans, almonds, peanuts, or simply add more chocolate chips. Whatever combination you choose, I guarantee they will be a hit with your family and friends.

One Year Ago: Glazed Doughnut Muffins 

Chewy Blondies 

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Ingredients:

  • 1 cup walnuts, toasted and coarsely chopped
  • 1 ½ cups unbleached all-purpose flour (7 ½ ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 12 tablespoons unsalted butter ( 1 ½ sticks), melted and cooled
  • 1 ½ cups packed light brown sugar (10 ½ ounces)
  • 2 large eggs, lightly beaten
  • 4 teaspoons vanilla extract
  • 3 ounces white chocolate chips
  • 3 ounces semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
  2. In a medium bowl whisk together the flour, baking powder, and salt; set aside.
  3. In a medium bowl, whisk together the melted butter and brown sugar until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
  4. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature, about 2 hours, then remove blondies from pan by lifting parchment overhang. Cut into 2-inch squares and serve.

Yields: 24 blondies
Prep Time: 15 minutes
Bake Time: 22 to 25 minutes

Source: Baking Illustrated

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Honey Oat Quick Bread

Posted on May 16, 2012 by

Few things on Earth are better than the smell of homemade bread baking in the oven. The incredible smell wafting from the oven is enough to make one weak in the knees. Since there is no yeast involved or bread machine necessary, this super easy bread can be on your table in no time at all. Packed with hearty oats and sweet honey, this bread is great for anything from toast to sandwiches! It tastes so great you won’t even know it is healthy for you! I hope everyone had a great Mother’s Day weekend! I have been MIA for the past few days while we were in Columbus, Ohio visiting family and friends. As we were packing the car and rushing to get onto the road, I forgot my camera bag! No camera=no tasty recipe to share! After weeks packing, moving, unpacking and traveling, we are back in Peoria and life is back to normal! Whew!  :D

One Year Ago: Coconut Sandwich Cookies 

Honey Oat Quick Bread

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Ingredients:

  • 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
  • 1 1/3 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup nonfat or low-fat plain yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup clover honey, or other mild honey
  • 3/4 cup nonfat or low-fat milk

Directions:

  1. Heat oven to 375°F. Generously coat a 9-by-5-inch loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats; set aside.
  2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon; set aside.
  3. In a medium bowl, using a fork, beat 1 cup oats, yogurt, egg, oil and honey until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed. Scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
  4. Bake until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

Yields: 12 slices
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 1 3/4 hours (including cooling time)

Source: adapted from EatingWell For a Healthy Heart Cookbook

Posted in Breads & Muffins, Breakfast, Light | Tagged , , , , , , , , | 8 Comments

Tuscan Orange Muffins

Posted on May 10, 2012 by

If your Mother’s Day plans include making a delicious breakfast or brunch for Mom, then you have to give these incredible muffins a try! These moist and tender muffins are bursting with amazing citrus flavor and topped with a crunchy sugar crust. The olive oil is to thank for these muffins being very moist and rich. This Mother’s Day we are headed to Columbus, Ohio to spend with our parents. Luckily both of our parents live in the same city, so when travel home we can visit everyone at once. This will be the first time we have been able to make it back to Columbus since last June! I am very excited to see friends and family and spend Mother’s day with our parents. This mother’s Day what better way to show her you care than baking a homemade treat? :D

One Year Ago: Chocolate Chip Peanut Butter Swirl Muffins 

Tuscan Orange Muffins

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Ingredients:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 2 tablespoons grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 large egg, lightly beaten
  • 2 tablespoons turbinado sugar

Directions:

  1. Preheat oven to 375° F. Line muffin pan with muffin-cup liners; coat with cooking spray.
  2. In a large bowl combine flour, sugar, baking powder and salt. Make a well in center of the mixture and set aside.
  3. In a medium bowl, combine ricotta, water, olive oil, orange zest, orange juice, and egg. Add ricotta mixture to the well in the flour mixture. Stir just until moistened.
  4. Divide batter evenly among muffin cups. Sprinkle turbinado sugar over batter. Bake for 14-16 minutes, or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Yields: 12 muffins
Prep Time: 15 minutes
Bake Time: 16 minutes

Source: adapted from Cooking Light, May 2011

Posted in Breads & Muffins, Breakfast | Tagged , , , , | 7 Comments