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Tag Archives: Vanilla extract

Doughnut Muffins…..?

I found this recipe online complements of “Land O’Lakes”…. I really want to try this one! So I thought I would share it with you all. If anyone has tried it I would love to hear how they turned out. I think when I make them I am going to add 1 teaspoon of Vanilla to the muffin recipe though….just a thought…

Doughnut Muffins:

1/2 cup milk

1/3 cup butter (melted)

1 egg (beaten)

1 2/3 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Topping:

1/3 cup butter (melted)

1/2 cup sugar

1 teaspoon ground cinnamon

Directions:

Heat oven to 375 degrees. Grease 12 cup muffin pan or use paper muffin liners. Set aside.

Combine milk, 1/3 cup melted butter and egg in bowl. Set aside.

Combine flour, 3/4 cup sugar, baking powder, salt and nutmeg in bowl.

Then add the wet and dry ingredients together and stir until combined.

Spoon batter into muffin cups and bake for 15 to 20 minutes or until toothpick inserted comes out clean. When done remove muffins from pans and let cool for 2 minutes.

Topping:

While muffins are baking place your 1/3 cup melted butter in bowl. Combine 1/2 cup sugar and 1 teaspoon cinnamon in another bowl. After the muffins have cooled for 2 minutes dip muffin tops in butter and then dip in the sugar/cinnamon mixture. Done!

So please let me know if you have tried it or if you plan on trying! Would love to hear your results!

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Posted by on April 11, 2015 in Candy and Baked Goods, Recipes

 

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White Chocolate Cranberry Cookies

Sorry my wonderful followers…we have sorta put this blog on hold for a bit… I will try to start posting again more often. For today I have one of my favorite cookie recipes….

White Chocolate Cranberry Cookies

cookies2

Ingredients

1/2 cup shortening or unsalted butter softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup macadamia nuts, chopped ( optional )

Directions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

With an electric mixer, cream the shortening or butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and if using also add macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

ENJOY!!!!

 
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Posted by on April 6, 2015 in Candy and Baked Goods, Recipes

 

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Cherry Bread and Chai Tea, The Perfect Morning Snack!

Well everyone I had some fresh black cherries in the fridge and didn’t want to waste them so i decided to use them up by making some bread with them and oh my goodness it is wonderful! Pair it up with a piping hot cup of chai tea and you have yourself a fantastic mid morning snack!

Cherry Bread

Ingredients:

Makes 2 – 9×5 inch loaves

1 cup Warm Water

1 cup Maraschino Syrup

3/4 cup Sugar

1 1/2 tablespoon Active Dry Yeast

1 1/2 teaspoon Salt

1/4 cup Vegetable Oil

1 tablespoon Vanilla Extract

1 1/2 teaspoons Almond Extract

1 to 1 1/2 cups Cherries ( coarsely chopped and patted dry )

6 cups Bread Flour (give or take)

cherry bread dough

In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam. Then add the maraschino syrup, oil, salt and extracts. Then slowly start adding your flour 1 cup at a time, I added my cherries to the dough after about 3 cups of flour then continued to add the flour, dough will be slightly tacky. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn to coat. Cover with a damp cloth and allow to rise for about 1 hour. Punch down and knead for a few minutes, divide in half, shape into loaves and place in 2 well oiled and floured 9×5 inch loaf pans. Allow to rise again for 30 minutes. At this point I mixed up 1 egg and 2 tablespoons of water and egg washed the tops of my bread and sprinkled a little bit of sugar on the tops of each loaf. Bake at 350 degrees for about an hour…

cherry bread 1 cherry bread 3

Chai Tea Mix

Ingredients:

1 cup nonfat dry milk powder

1 cup powdered non-dairy creamer

1 cup french vanilla flavored powdered non-dairy creamer

2 1/2 cups white sugar

1 1/2 cups unsweetened instant tea

2 1/2 teaspoons ground ginger

3 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

Directions:

Combine all ingredients in a large bowl and mix well, store in an air tight container.

To serve: Stir 2 heaping tablespoons of Chai Tea Mixture into a mug of hot water. Enjoy!

Makes about 36 servings!

 

 
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Posted by on August 7, 2013 in cooking, Recipes

 

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Chocolate Cupcakes with Peanut Butter Chips

Last night about 9:00 pm we had a hankerin for something sweet, we had nothing in the house! So we decided to make some chocolate cupcakes and we threw in some Reese Peanut Butter Chips into the mix! Yummy! It also let me try out my new silicone cupcake molds…they worked wonderfully!

 

 

 

 

 

 

 

 

Ingredients:

1 1/3 cup flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened baking cocoa

1/8 teaspoon salt

3 tablespoons butter softened

1 1/2 cups sugar

2 eggs

3/4 to 1 teaspoon of vanilla extract

1 cup milk

1 to 1 2/3 cups of Reeses Peanut Butter chips or Chocolate Chips (Optional)

 

Directions:

Preheat oven to 350 degrees. Line muffin pan with liners or use silicone cupcake molds. Mix together the dry ingredients and set aside. Then Cream together the butter and sugar until light and fluffy, then add eggs and beat well. then add in your vanilla and milk…add the dry ingredients and make sure you get it all mixed up good. Once you get it all mixed you can fold in your chips (Peanut Butter or Chocolate) if you plan to add them. Or frost them with your favorite frosting!!!

Bake for 15  to 20 minutes or until toothpick inserted comes out clean…..

Makes 16 to 20 cupcakes

 

 

 

 
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Posted by on April 6, 2012 in Candy and Baked Goods, Recipes

 

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Peanut Butter Cake…..Oh Yea!!!!

Ok so here is the deal, Joe woke me up this morning before he went to work and I was dreaming I was making a Peanut Butter Cake, he woke me up just before I was about to taste it. So I took it upon myself to search out a recipe today and bake this wonderful and yummy cake…I hope you enjoy it as much as I am…

Ingredients:

2 1/4 cups all-purpose flour

2 cups packed brown sugar

1 cup creamy peanut butter

1/2 cup margarine, softened

1 cup milk

3 eggs, lightly beaten

1 teaspoon vanilla extract ( I used 2 teaspoons)

1 teaspoon baking powder

1 teaspoon baking soda

1 cup semisweet chocolate chips

Directions

Preheat oven to 325 degrees F. Grease the bottom of a 9×13 inch pan.

In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. I Baked mine for about an hour. Allow to cool.

 
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Posted by on February 28, 2012 in Candy and Baked Goods, Recipes

 

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7-Up Pound Cake

 Over the weekend I saw this post on Facebook and it was about Jeanne Robertson‘s 7-up pound cake so in my weekend kitchen adventures I decided to try this wonderful recipe. It sounded great, I love pound cake and it did actually turn out great, but in my haste to get this in the oven I forgot to flour the pans (opps) what a mistake that was! It was almost impossible to get them out, they look horrible, but they were very moist and tasted great! I did not add the glaze, I don’t like glaze on my pound cakes….Next time I will make sure those pans get floured!

Ingredients:

1 cup butter or margarine

1/2 cup shortening

3 cups sugar

1-1/2 teaspoons lemon extract

 1-1/2 teaspoons vanilla extract

 5 eggs

3 cups all-purpose flour

7 fluid ounces of 7-up

  Instructions:

 In a large bowl, place butter, shortening, and sugar. Beat until it is fluffy and well mixed.

 Add in lemon extract and vanilla flavoring.

 Add in all of the eggs and beat again until blended in.

 Add in all of your flour and then seven up.

 Mix until smooth and creamy. Pour into greased and floured tube pan.

 Bake at 300 for one hour, or until toothpick inserted in center comes out clean. Let it sit for thirty minutes before turning out.

 Glaze:

 1-1/2 cups confectioner’s sugar

 2 tablespoons milk

 1/4 tsp lemon extract

 Combine all glaze ingredients and stir until smooth. Add more milk if too thick, more confectioner’s sugar if too thin. Pour over cooled cake. If you make these to freeze, don’t glaze them first, wait til you thaw them then add the glaze.


 
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Posted by on February 27, 2012 in cooking, Recipes

 

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Coconut Macaroons!!!!!

I made these at Christmas time, but they are yummy anytime if you just love coconut like I do!!! Sorry no Picture at this time.

 

2/3 cup – Flour

1 – 14 oz bag of Flaked Coconut

1/4 Tea – Salt

1 – 14 oz can Sweetened Condensed Milk

2 Tea – Vanilla Extract

1 1/2 Tea Almond Extract

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or foil.

In a large bowl stir together the flour, coconut and salt.

Stir in the sweetened condensed milk, vanilla and almond extracts using your hands until well blended.

Use a cookie scoop and drop onto the cookie sheets. Bake for about 12 minutes and coconut is toasted.

 

 

 
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Posted by on January 25, 2012 in Recipes

 

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