You are currently browsing the tag archive for the ‘Baking’ tag.
Remember those bacon things?
That just doesn’t seem like something I’d do.
Call something by its proper name? Not me!
I made bacon things and apple things, which is why there’s bacon in the photos. I briefly considered combining everything into bacon/apple things, but I was lazy. It will happen soon, don’t you worry!
2 apples (of your favorite variety) sliced thinly
1 can crescent rolls
8-12 tsp cream cheese
brown sugar and cinnamon for sprinkling
Preheat oven to 375F.
I’ve made these with baked apples and raw apples. Honestly, there isn’t much of a difference, so if you’re pressed for time, just slice the apples and go.
“Bake” the sliced apples by gently heating them in a skillet or griddle over medium heat. You may want to use a little cooking spray to keep them from sticking.
In the meantime, spread out the crescent rolls. Drop a teaspoon to teaspoon and a half of cream cheese on each. Sprinkle the cream cheese with brown sugar and cinnamon. Top with several slices of apples, and roll up the crescents.
Bake for 16 minutes or until golden brown. Cool for several minutes before serving.
Don’t worry, I’m not trying to sell you on something mediocre! I’m told this was an excellent pie.
The bite I tried was…cherry pie.
If cherry pie is your thing, this one shouldn’t disappoint. It has a nice balance of tart and sweet, decadence and simplicity.
But man, it’s still…cherry pie.
Makes one pie
2 chilled pie crusts (making your own is easy!)
4-5 cups of frozen pitted cherries
1/3 cup sugar, plus a little more for sprinkling on top
juice from one medium lemon
3 tbsp cornstarch
1 egg yolk mixed with 1/2 tbsp cool water
Preheat oven to 375F
In a large bowl, combine cherries, sugar, lemon juice and cornstarch. Toss together until all the cherries are covered.
Roll out one pie crust, and place it in a 9 inch pie pan. Fill with the cherry mixture. Roll out the other pie crust and top, crimping the edges together to seal. (If you don’t want to mess with a lattice top, I don’t blame you! Just make sure to cut slits to vent the steam) Brush the top with the egg wash, and then sprinkle sugar on top.
Bake for at least an hour, and as much as an hour and a half. Cover the edges of the pie with tinfoil after a half an hour to prevent them from getting too brown. You will know the pie is done when the top is golden brown and the filling is bubbly.
Allow the pie to rest at room temperature for several hours before serving. It’s even better (I’m told) the next day, so if you have time, make it a day ahead and store in the refrigerator until ready to serve with vanilla ice cream or whipped cream.
When you buy something at Costco, you don’t just end up with one package. So, the other package of sausages have been sitting in our refrigerator long enough that I was worried we’d have to throw them away if I didn’t come up with something.
Our broccoli was the same deal. We had a lot of it, and although we’d been slowly nibbling on it for awhile, (and adding it to a few dinners) I knew that if I didn’t use up a big portion of it, a big portion of it was going to go in the trash.
Ok, so we totally can, but we needed to use it up faster than nibbling would allow.
You can freeze what you don’t need right away, thereby not wasting any food, and you have back up dinner or lunches when you’re pressed for time.
And Nick thought the sausage taste was disguised enough that he didn’t even realize it was the same sausage. Win one for me
Chicken Sausage Calzones
1 pre-made pizza dough (I used my bread machine, but lots of stores have ready made stuff in the freezer aisle)
2 cups chopped broccoli
1/2 cup sliced onion
3 sausage links (3 oz each) sliced into rounds. I used these
2/3 cup cream cheese, softened
2/3 cup grated mozzarella
Salt and pepper to taste
cornmeal to sprinkle on the baking sheet
Preheat the oven to 350F
On a cookie sheet, spread the sausage out to create one layer. Roast on the bottom shelf of the oven for 30 minutes (or until done), making sure to move the sausage around on the pan several times to prevent burning.
On a separate cookie sheet, spread the broccoli and the onion out to create one layer. Roast on the top shelf of the oven for about 15-20 minutes, moving everything around on the pan several times to prevent burning.
Set the vegetables and sausage aside to cool slightly before adding the cheeses, salt and pepper. Stir everything together until fully combined.
Increase the oven heat to 400F
Prepare a stone baking pan or cookie sheet by sprinkling cornmeal onto it.
Divide the pizza dough into 8 equal portions, and roll or spread the dough to create little circles. Add a few spoonfuls of the filling onto one side, leaving about 3/4 of an inch edge. Fold the other side of the dough over to create a pocket, and use a fork to seal the edges. Cut a slit or two in the top, and bake for 20 minutes, or until crust is golden brown.
You know that scene in Amelie where she reaches her hand into a sack of beans because it’s one of her life’s simple pleasures? That’s how I feel about a bag of cornmeal. I have to resist the urge to dip my fingers into it every time I get it out of the cupboard.
It’s ok. I know I’m an odd duck.
1 1/2 cup chopped broccoli
1/4 tsp cayenne
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/2 cup grated cheddar cheese
Preheat the oven to 425F
**Follow your favorite cornbread recipe, omitting most–if not all–the sugar. Add enough batter to an 8 inch round pan to fill the bottom about a half inch. (Use the leftover batter to make cornbread muffins!)
Bake the cornbread for 10 minutes.
Meanwhile, beat the eggs with the cayenne, cumin, salt and pepper. Stir in the broccoli.
Pour the egg mixture over the cornbread, top with the cheese, and reduce the oven temperature to 375F. Put the quiche back into the oven and bake for another 30-35 minutes. Just until the eggs are firm and everything turns a nice golden brown color. Serve hot.
If you want a little more kick or moisture, feel free to add some salsa as a topping.
I’m going on a road trip this week, and I can’t tell you how excited I am!
I’ll be performing “Views from Grandma’s Porch” with Bare Bait Dance, a fantastic modern dance company right here in Montana. I get to hang out with five of the loveliest ladies you’d ever meet, and dance till I drop.
Don’t you dare pinch me if this is a dream!
Because our schedule will get a bit hectic here and there, I’m going to be bringing some homemade snacks to get me through our techs and workshops. I was trying to think of what would be easy to make, easy to throw in a dance bag, and not be heavy in my belly.
Yes, yes, and yes.
From Good Housekeeping
makes 12+ muffins
1 cup oats, processed in a blender until mostly uniform in consistency
1 1/2 cups all purpose flour
1/2 cup dark brown sugar
1 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup plus 2 tbsp buttermilk (If you don’t have buttermilk, see the notes below)
3 tbsp olive oil (or substitute unsweetened applesauce)
1/2 tbsp vanilla extract
2 cups fresh or frozen blueberries (no need to thaw)
Preheat oven to 400F and prepare a muffin tin with liners or non-stick spray.
Combine all the dry ingredients in a large bowl until fully mixed.
In a smaller bowl, beat the egg with the buttermilk, then add the remaining wet ingredients.
When everything is almost fully incorporated, add the blueberries and fold them into the batter.
Spoon the batter into the prepared muffin tin and then bake for 25-30 minutes. A toothpick should come out clean when inserted into a muffin’s center, and the tops should be golden brown before you remove them from the oven.
I overheard this line coming from the kitchen after I’d thrown together what I thought was a brilliant new concept for dinner.
Seriously? How did I not catch on?
It was one of those nights where we had nothing planned for dinner, and no fresh ingredients. You know those nights? Where it would just be easier to go out to dinner because you’re starving and you couldn’t possibly go to the grocery store and then come home and cook dinner? (I’m the queen of the run-on sentence, by the way.)
Except we had company. And my husband and said company were in the process of making home brew, so they couldn’t leave.
What to do? What to do?
I got it! I’ll make biscuits. Those are fast and easy.
Maybe I could even follow in my Aunt Patsy’s footsteps and make chocolate sauce! (True story. I’ll never forget that dinner as long as I live. I thought she was the coolest mom in the world.)
No, I can’t very well serve three grown men and a growing 6 year old chocolate covered biscuits. I don’t have her recipe for chocolate sauce
But they were delicious! And gourmet…or something.
Not Sloppy Joes
For the biscuits:
2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1/3 cup olive oil
2/3 cup milk
Preheat oven to 425F
Sift dry ingredients together in a mixing bowl until well combined. Add oil and milk, and mix until all the ingredients are just incorporated. Don’t over mix.
Turn the dough out on a floured surface, and roll out to about 1/4 inch thick–you don’t want it to be too thin. Using a round cutter (mason jar rings work really well), cut out circles and place onto a stone ware pan or lined cookie sheet. Bake for 10-12 minutes, until tops and bottoms are golden brown.
For the *ahem* gourmet and totally fancy meat sauce:
1 pound ground beef
1 jar of your favorite tomato sauce (here’s mine)
Brown the meat in a skillet, draining the juices periodically. Add the sauce and heat through completely.
Serve the biscuits warm, covered in the meat sauce.
And don’t tell anyone I made Sloppy Joes. It would ruin my street cred…or something.
It happens sometimes. No big deal!
Unless it happens three times in a row. In a row!
The first failure was still edible. Really spicy, but that can be ok.
The second two?
I need to talk about it. Can I vent? Thanks.
Look at how pretty these were! All plump and soft. Sure they looked great, but the flavor? After two days of sitting on the counter uneaten, I threw them in the trash. Something was off. Very, very off.
I didn’t even take pictures of the next failure. I should have, just so you could see what I had done. I was so ashamed!
Have you ever made muffins that totally collapsed on themselves and tasted like a puddle of mushy goo? I hadn’t until last week. Bottoms burnt, insides mush, flavor unpalatable. In. The. Trash.
Man, was I a wreck! I have some thoughts on what went wrong, but I have never thrown that much food away at once. The hippie in me was totally devastated. The baker in me was pissed. And my belly was totally sad.
I had to do some immediate comfort/ego boosting baking. So I made these amazing muffins (and added chocolate chips, naturally) and these:
Don’t worry, that post is coming soon!
So, what about that delicious looking photo at the top? Yeah, that didn’t turn out as expected, but at least it didn’t end up in the trash!
Can I tell you a secret?
Chipotle powder is a great substitute for Ancho chile powder. AS LONG AS YOU REDUCE THE AMOUNT!
I know that now.
I was loosely following this recipe, but clearly I need to work on it a little more before I post it. I’m going to think of my mistakes as public service announcements. The more I learn, the more I can share. And then you won’t end up like me: a sad and hungry hippie baker.
Step six: Ogle the baked brie. It smells like cheese heaven. Then tell everyone again how much a roasted red pepper looks like a flower. Show them the pictures as proof.
Step seven: Serve with homemade baguette. (Or, if you’re not a foodie dork like me, buy a really high quality baguette, slice it up and just tell everyone it’s homemade. When they ask for your recipe, tell them it’s a strictly guarded family secret. Or you could give them my recipe. Either way, your secret’s safe with me.)
Step eight: Bask in the glory that is baked brie. Try not to let it go to your head when everyone raves about how amazing it is.
Friends will be made, and food will be eaten. Done and done!
But see how these are different?
I sure couldn’t. Which explains why I don’t have a picture of these all plated nicely, snuggling with ice cream.
This is why I had leftover dough for that impromptu dinner.
Although this recipe is a little time consuming, it’s no harder than making any sort of real pie.
And taking bites with your eyes closed so you can focus solely on each flavor.
That’s my favorite part.
Please give these a try. They’ll impress your friends for sure. And if you don’t want to share, I won’t tell.
Inspired by Pinterest
1 prepared pie dough, rolled out and sliced into strips
6-8 large apples (really any kind of apple will do)
1/3 cup sugar, plus more for sprinkling onto the crust
1/3 cup brown sugar
1 tsp cinnamon
1/4 or 1/2 tsp cardamom, if desired
1 tsp cornstarch
Juice of a lemon or lime, mixed with 1 cup of water
1 tbsp melted butter
Preheat the oven to 375F.
Core an apple, then use a melon baller or knife to hollow out the apple more, being careful not to go all the way through the skin. Make sure you save all the apple bits! Once the apple is hollow, submerge it briefly in the citrus water to keep it from browning too quickly. Turn the apple over to drain. Repeat this process with all the apples.
Slice the apple bits into smaller bits, and then mix them with the sugars, cinnamon, cardamom (optional) and cornstarch.
Place the hollowed out apples in a muffin tin. This will keep them from tipping during the baking process. Fill each apple with the bit mixture.
Take the long strips of pie dough and cut them into 4 inch strips. Then “weave” the strips together to create the square tops. (See this photo for reference) Place one square over each apple. Brush the dough with melted butter and sprinkle sugar over the top.
Bake for 30-35 minutes (until the dough is fully baked and the apples reach the desired tenderness). Once the apples have cooled, you can use a fork or spoon to remove them from the muffin pan. Serve with ice cream or a drizzle of caramel.