I feel like baking something sweet. What should I make?!
Answers: Any ideas?
peanut butter chocolate chip banana bread
Ingredients
2 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2 large bananas, mashed
1 cup skim milk
3/4 cup peanut butter
1 teaspoon vanilla
1 egg
1 cup milk chocolate chips
Directions
1 In a large bowl stir together flour, sugars, baking powder, salt, and cinnamon.
2 In another bowl combine mashed bananas, milk, peanut butter, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips.
3 Pour batter into two greased loaf pans.
4 Bake at 350 F for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.
_________OR__________
Blueberry Cheese Coffee Cake
Ingredients
CAKE
1/3 cup butter, softened
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 1/2 cups frozen blueberries
CRUMB TOPPING
1 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
1/2 cup walnut pieces
CHEESE FILLING
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon lemon zest
Directions
1 Preheat oven to 350 degrees F
2 Lightly grease 9-inch springform pan; set aside.
3 In large bowl, beat butter with sugar until well combined. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, baking soda and salt. Using wooden spoon, stir in butter mixture alternately with sour cream.
4 Spread into prepared pan, mounding slightly.
5 Sprinkle 1 cup of the blueberries over top.
6 Crumb Topping.
7 In small bowl, combine flour, brown and granulated sugars and cinnamon, drizzle butter evenly over top add walnuts; toss until thoroughly moistened. Set aside.
8 Cheese Filling.
9 In bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally. Beat in egg and lemon rind just until smooth; set aside.
10 Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle with crumb topping.
11 Bake 1 hour and 15 minutes or until edge is set and just beginning to come away from pan.
12 Let cool in pan on rack for 30 minutes.
13 Serve warm or at room temperature.
Cupcakes sound good : )
Red Velvet cupcakes w/ cream cheese frosting, brownies (maybe with chocolate chips and/or walnuts baked in), choc chip or sugar cookies, cake, sweet potato or Apple pie might be good too w/ some ice cream and a little whip cream.... yum!
Chocolate Cutouts Instructions courtesy Warren Brown
Show: Sugar Rush
Episode: Sweet Art
Chocolate: I use 60 percent cocoa mass pistols. A variety of percentage contents are on the market today. Use something that is 58 percent to 72 percent for a bittersweet. They have a great bittersweet sensation and it's relatively easy to find this percentage of cocoa mass in solid chocolate at gourmet grocery stores. They're also easier to cut-out and handle. Milk chocolate (34 percent) will work but is always softer and doesn't handle so easily. White chocolate will work too but faces the same handling problems as milk chocolate. Be sure to chill these in refrigerator.
All chocolate for these cut outs will have to be tempered by the user. Even if it has been tempered (which it will have been by the manufacturer for packaging), the act of melting the chocolate will require the user to re-temper it.
Use a brand of chocolate that is high quality, tastes great, and fits your budget.
Oil based food dye: Find these at specialty baking supply stores, or easier, on-line. Try www.chefrubber.com, or www.inidatree.com for oil and acrylic based dyes.
Cookie cutters: Use metal cookie butters and quickly heat the cutters over a gas flame to easily cut through the chocolate. DO NOT dip in hot water, as chocolate and water do not mix, even if the chocolate is solid. Melted chocolate should never come in contact with water or else the chocolate will seize.
Stencils
Parchment paper
X-acto or sharp paring knife
Sheet pans
Digital thermometer
Double boiler
Measure out the quantity of chocolate desired. Melt 2/3 of total chocolate over a double boiler over low heat and the water just steaming (this will be a slow process). Test the temperature with a digital thermometer (do not go over 110 degrees F). Remove bowl from the heat and, bit by bit, add the remaining 1/3 non-melted chocolate to reduce temperature to 89 to 91 degrees F.
Spread chocolate out on parchment paper and smooth it out with an offset spatula. Lift the paper and gently tap it on the counter to even out the chocolate and get rid of any air bubbles. Place the paper with the chocolate on a cookie sheet and refrigerate until the chocolate is solid. Chill or leave on counter until hardened. I recommend leaving it on counter until it sets, then chill to make super hard for cutting with cookie cutter.
Cut out shapes in the chocolate with cookie cutters, using shapes without close corners where the chocolate would get stuck easily. To make your own shapes, create a stencil using poster board and trace around it with a sharp knife.
For bright colors use white chocolate and tint it with oil based food coloring.
After you have cut out the shapes attach them to a frosted cake with a little melted chocolate.
http://www.foodnetwork.com/food/recipes/...
Ice cream sandwiches. Soft fresh baked or store bought cookies with ice cream. YUM! You can even mix it up and not just use chocolate and vanilla. I love sugar cookies with dulce de leche ice cream and rolled in pecans.
my ....nevermind
Cinnamon Rolls! yum...
A chocolate cake with chocolate frosting
mmm... i think a cheesecake? a key lime pie??? mmm
Brownies!
Brownies or chocolate chip cookies always work for my sweet tooth.
I suggest you make sweet bread. Like a polish sweet bread or cinnimon bread. If you're really up for something good: MAKE FRIENDSHIP BREAD. I had it at my friend's house with victorian tea: Best Lunch Of My Life. This website will tell you about all kinds of sweet breads. http://cookingbread.com/bread_recipes.ht...
My favorite super-easy recipe is cookie bars. Buy a family-sized roll of Pillsbury chocolate chip cookie dough and an 11.5 oz bag of Nestle's chocolate chunks. You will need a jelly roll pan the size of a regular cookie sheet but with higher sides, or you can also use a cookie sheet but they will be thinner and cook faster. Preheat your oven to 350F and grease the pan. Take the whole roll of cookie dough and break it into pieces, press them evenly across the whole pan (it doesn't have to be perfect), then sprinkle the whole bag of choc. chunks across the surface (again, not perfect). Bake for 10-12 min, then cool completely and cut into bars. Heaven!
Cherry Marshmallow Cake
1 (18 1/4 ounce) box packaged yellow cake mix
4 cups miniature marshmallows (about 3/4 of 10 1/2 oz package)
1 (21 ounce) can cherry pie filling
Preheat oven to 350°F.
Grease a 13x9x2 inch baking pan.
Prepare cake mix according to package directions.
Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top.
Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.
Did you miss this recipe on my 360 blog page?? This will hit the spot:
Mary's Famous Lemon Blueberry Sour Cream Coffee Cake w/Praline Pecan Topping: (Yeah, it's a mouthful, but wait till you get a mouthful of the finished product!!!)
Pecan Topping:
3/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into pieces
1 cup chopped pecans, pulsed in the food processor
Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
3 eggs
2 1/4cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup frozen or fresh blueberries, if using fresh, dust with 1 TBS flour prior to incorporating into the batter 2TBS lemon EXTRACT plus 2 TBS grated lemon zest......
Pecan topping, recipe above
Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the bluberries and lemon extract and zest. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan.
Enjoy!!!
Christopher
Hockey Pucks
"These treats are enjoyed by all peanut butter and chocolate lovers and are on my Christmas tray every year."
Original recipe yield: 2 dozen.
INGREDIENTS:
1 (16 ounce) jar peanut butter
1 (16 ounce) package buttery round crackers
1 pound semisweet chocolate, chopped
DIRECTIONS:
Spread 1 teaspoon peanut butter on a cracker and top with another cracker. Place chocolate in top of double boiler; stir frequently over medium heat until melted.
Place cracker sandwiches onto a fork and dip into the chocolate. Drain excess chocolate and cool on waxed paper. Store in refrigerator or cover and freeze until ready to serve.