Who else uses baking as a hobby to relieve stress? what recipe do you usually use?!
I bake cookies!.!. all kinds!.
chocolate chip
snicker doodles
boiled raisen
peppermint sugar cookies
honey and whole wheat!.
plus 100s of others!.
I also bake angel food cakes and all types of fruit pies!. It is almost a compulsion when I am stressed!. How about you!?!?!?
I might add that I do NOT eat what I bake!. I give it away!. All of it!.Www@FoodAQ@Com
chocolate chip
snicker doodles
boiled raisen
peppermint sugar cookies
honey and whole wheat!.
plus 100s of others!.
I also bake angel food cakes and all types of fruit pies!. It is almost a compulsion when I am stressed!. How about you!?!?!?
I might add that I do NOT eat what I bake!. I give it away!. All of it!.Www@FoodAQ@Com
Answers:
omg im the SAME way, when im bored, stressed or anything, i bake anything from chocolate chip cookies, to carrot cake (with frosting), banana bread, bundt cakes, etc!.!.!.!.and like i NEVER eat it!.!.!.i love giving stuff away and seeing people's reactions =]Www@FoodAQ@Com
I know I do!.
One of my favorite recipes is from a 1990 Land O Lakes cookie booklet (not for those on a diet! :-P)!. This is straight from the catalog, I haven't made any significant adjustments, so all credit goes to those at the Land O Lakes company!.
Mocha Almond Bars
Bars:
2 1/4 cups of all-purpose flour
1 cup granulated sugar
1 cup salted butter, softened
1 egg
1 teaspoon instant coffee granules
1 cup sliced almonds
Glaze:
3/4 cup powdered sugar
1 to 2 tablespoons of milk ((I use this as a guideline; adjust the amount of milk to obtain a consistancy where it will dribble nicely off a spoon; not too thin though! I usually end up using more than 2 tablepoons, but not much more))
1/4 teaspoon of almond extract ((I also sometimes use a little more almond extract because, with the extra milk, you may need more extract to keep it tasting like almond))
Baking:
Heat oven to 350F!. For bars, in medium mixer bowl, combine flour, granulated sugar, butter, egg, and instant coffee!. Beat at low speed, scraping bowl often until well mixed, 2 to 3 minutes (be careful; it turns into a chunky mixture that looks like a crumble, but that doesn't mean its done! These are not crumbly cookies! Keep mixing; it will turn to cookie-dough consistancy)!. Stir in nuts!. Press into bottom of greased 13x9x2 inch baking pan!. Bake for 25 to 30 minutes, or until edges are lightly browned!.
For glaze, in a small bowl, stir together all glaze ingredients!. Drizzle glaze over warm bars!. Cool completely!. Cut into bars!.
Enjoy!Www@FoodAQ@Com
One of my favorite recipes is from a 1990 Land O Lakes cookie booklet (not for those on a diet! :-P)!. This is straight from the catalog, I haven't made any significant adjustments, so all credit goes to those at the Land O Lakes company!.
Mocha Almond Bars
Bars:
2 1/4 cups of all-purpose flour
1 cup granulated sugar
1 cup salted butter, softened
1 egg
1 teaspoon instant coffee granules
1 cup sliced almonds
Glaze:
3/4 cup powdered sugar
1 to 2 tablespoons of milk ((I use this as a guideline; adjust the amount of milk to obtain a consistancy where it will dribble nicely off a spoon; not too thin though! I usually end up using more than 2 tablepoons, but not much more))
1/4 teaspoon of almond extract ((I also sometimes use a little more almond extract because, with the extra milk, you may need more extract to keep it tasting like almond))
Baking:
Heat oven to 350F!. For bars, in medium mixer bowl, combine flour, granulated sugar, butter, egg, and instant coffee!. Beat at low speed, scraping bowl often until well mixed, 2 to 3 minutes (be careful; it turns into a chunky mixture that looks like a crumble, but that doesn't mean its done! These are not crumbly cookies! Keep mixing; it will turn to cookie-dough consistancy)!. Stir in nuts!. Press into bottom of greased 13x9x2 inch baking pan!. Bake for 25 to 30 minutes, or until edges are lightly browned!.
For glaze, in a small bowl, stir together all glaze ingredients!. Drizzle glaze over warm bars!. Cool completely!. Cut into bars!.
Enjoy!Www@FoodAQ@Com
I like to bake cookies to relieve stress too!. I usually eat a few when they are still warm out of the oven!. The rest I take to work where the men I work with devour them in no time!. Bringing in baked goods is a great way to make friends at work! My favorite is chocolate chip!. I use the recipe on the back of the Nestle semi-sweet morsels bag!. It may not be the best chocolate chip cookie recipe, but that's what I remember as a kid! Some other regular that I bake are:
Honey Oatmeal with Cranberries
Pumpkin white chocolate chip
Gingerbread (mostly around the holidays)
Buried Cherry cookies
Usually I just flip through one of my recipe books until I find one that sounds good!Www@FoodAQ@Com
Honey Oatmeal with Cranberries
Pumpkin white chocolate chip
Gingerbread (mostly around the holidays)
Buried Cherry cookies
Usually I just flip through one of my recipe books until I find one that sounds good!Www@FoodAQ@Com
I use baking to relieve stress!! My kids love it cause they have all kinds of snack food to eat!.
I bake!.!.!.!.!.
Cookies!.!.!.all kinds
Different kinds of bread
Muffins
Then I even sometimes get out the cookbooks and try something new!. And just like you I don't eat what I bake!. Its for the kids or I take it to work or send it with my husband!.
Everyone is pretty happy, LOTS of snacks :-)Www@FoodAQ@Com
I bake!.!.!.!.!.
Cookies!.!.!.all kinds
Different kinds of bread
Muffins
Then I even sometimes get out the cookbooks and try something new!. And just like you I don't eat what I bake!. Its for the kids or I take it to work or send it with my husband!.
Everyone is pretty happy, LOTS of snacks :-)Www@FoodAQ@Com
I bake homemade treats for my dogs!. I would post some, but it involves finding one book amidst about a hundred!.
Yeah, there a little overweight!.Www@FoodAQ@Com
Yeah, there a little overweight!.Www@FoodAQ@Com
I don't bake to relieve stress!. However, I love to cook to do that!. I could apend hours in my kitchen cooking!. Let's get together!. You make the sweet stuff and I'll do the meals!.Www@FoodAQ@Com
Honey, all I can say is that I wish you lived next door to me and stayed stressed!! We would be best buddies!!! LOL!!! I do bake but not really more when I'm stressed, I tend to cook hearty foods more at those moments!!Www@FoodAQ@Com
Anything that takes human power!. Such as mixing cookies dough by hand!. Cheese cake mixed by hand is a good one, and bread dough, anything that kneeds, to be kneaded!.!.!.!.He he!.Www@FoodAQ@Com
I do!.!.!. idkWww@FoodAQ@Com
Me!
Recipes:
Cinnamon Apple Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
1/3 cup butter, melted
1 egg, slightly beaten
1 cup finely chopped apple
Heat oven to 375°F!. Combine, flour, sugar, baking powder and cinnamon in medium bowl!. Add all remaining ingredients!. Stir just until flour is moistened!.
Spoon batter into greased 12-cup muffin pan!. Bake for 18 to 23 minutes or until lightly browned!. Let stand 5 minutes; remove from pan!.
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Cinnamon Bun Coffee Cake
2 cups flour
1 1/4 cups sugar (add in more for a sweeter taste)
1 1/4 cups milk or half-and-half
1-2 teaspoon vanilla extract
3 teaspoons baking powder
1 pinch salt
1 large egg
TOPPING
1/2 cup brown sugar, more if desired
1-2 teaspoons cinnamon
1/4 cup melted butter
Directions
Preheat oven to 350 degrees F!.
Prepare a greased 13 x 9-inch baking dish, or TWO 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan)!.
In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla extract, baking powder, pinch of salt and egg until just combined careful not to overmix!. Pour into prepared baking pan/s!.
Generously spread brown sugar and cinnamon on top!.
Drizzle melted butter over top!.
Bake for 20-25 minutes
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Fantasy Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz!. (340 g) package semi-sweet chocolate chips
1 7-oz!. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly!. Continue boiling 5 minutes over medium heat, stirring!. Remove from heat, stir in chocolate till melted!. Add marshmallow crème, nuts & vanilla beat till blended!. Pour into greased 13 x 9-inch baking pan!. Let cool and cut into 1-inch squares!.
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Mini Peach Pies
Ingredients:
1 1/2 cups fresh (or frozen) peaches
1 refrigerated piecrust
2 1/2 Tbsp!. graham cracker crumbs
2 Tbsp!. sugar
1/8 tsp!. cinnamon
Preheat oven to 375!.
Cut 5 circles from piecrust (can also be cut into rectangles)!. Roll out slightly, then place on a baking sheet!.
Place 1/2 Tbsp!. of graham cracker crumbs in center of each crust!. Cut the thawed peaches into chunks!. In medium bowl, mix peaches with sugar and cinnamon!. Divide peaches among crusts!. Fold edge of each crust up and over peaches to form pies!. Before baking brush with a little bit of butter and sprinkle a mixture of cinnamon and sugar on top (1/4 cup sugar and 1/4 tsp!. cinnamon)!. Bake 30 minutes until pies are golden brown!. Let cool 5 minutes before serving!.
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Notting Hill Brownies
2 cups unsalted butter, melted and cooled
2 cups granulated sugar
1 1/2 cups packed brown sugar
1 1/2 teaspoons vanilla extract
6 eggs
1 1/3 cups unsweetened cocoa powder
2 cups all purpose flour
3/8 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped walnuts or pecans (optional)
Powdered sugar for dusting (optional)
Preheat the oven to 350!. Spray a 9x13 inch baking pan lightly with non stick cooking spray Line the bottom with parchment paper!. Line a baking sheet with parchment paper!. Set aside!.
In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, granulated and brown sugars, vanilla, and eggs!. Beat well on the lowest speed!. In a medium bowl, hand whisk the cocoa, flour, baking soda, and salt together!. Fold into the batter and blend well with the mixer, stopping once or twice to scrape the bottom of the bowl!. Fold in the nuts!. Pour into the prepare pan!. Smooth the top with a wet knife or metal spatula!.
Place the pan onto the prepared baking sheet and bake for 35 to 45 minutes, or until set and slightly firm, but not dry!. Let cool completely on a wire rack, then freeze for 1 hour!. Unmold and peel off the parchment paper!. Cut into squares, roughly 2 1/2x2 1/2 inches!. Wrap each in waxed paper and keep frozen or refrigerated!. To serve for a party, piles the brownies onto a platter and dust with powdered sugar!.
Variation: Skip the powdered sugar and drizzle the brownies with melted chocolate!.
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Spinach & Cheese Stuffed Shells with Spicy Tomato Sauce
1 tablespoon olive oil
1 large yellow onion, chopped
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 bay leaf
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Black Pepper and salt
1 can (1 pound) low-sodium tomatoes, chopped with their juice
2 tablespoons low-sodium tomato paste
16 extra large shells
1/2 cup grated Parmesan cheese
1 cup part-skim ricotta cheese
10-ounce package frozen chopped spinach, thawed and drained
1/4 teaspoon ground nutmeg
1 egg white
Heat the olive oil in a heavy saucepan over moderate heat for 1 minute!. Add the onion, basil, oregano, bay leaf, half of garlic, red pepper, and salt and pepper; cook, uncovered, until the onion is soft-about 5 minutes!. Remove 2 tablespoons of the mixture from the skillet and set aside!.Reduce the heat to low, add the tomatoes and tomato paste, and cook, uncovered, for 20 minutes, stirring occasionally!. Set aside!.
Meanwhile, cook the pasta shells according to package directions, omitting the salt!. Rinse with cold water and drain!.
Preheat the oven to 375 degrees F!. To prepare the filling, combine 1/4 cup of the Parmesan cheese in a medium-size bowl with the ricotta cheese, spinach, nutmeg, egg white, the remaining garlic and pepper, and the reserved onion mixture!. Mix well!.
Spoon half the tomato sauce into an ungreased 9x9x2-inch baking dish!. Spoon 3 tablespoons of the cheese filling into each shell, and place in the pan!. Repeat until all the shells are used!. Top with the remaining sauce!. Cover with aluminum foil and bake for 25 minutes!. Uncover, sprinkle the remaining Parmesan cheese on top, and bake, uncovered, 5 minutes longer!.Www@FoodAQ@Com
Recipes:
Cinnamon Apple Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
1/3 cup butter, melted
1 egg, slightly beaten
1 cup finely chopped apple
Heat oven to 375°F!. Combine, flour, sugar, baking powder and cinnamon in medium bowl!. Add all remaining ingredients!. Stir just until flour is moistened!.
Spoon batter into greased 12-cup muffin pan!. Bake for 18 to 23 minutes or until lightly browned!. Let stand 5 minutes; remove from pan!.
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Cinnamon Bun Coffee Cake
2 cups flour
1 1/4 cups sugar (add in more for a sweeter taste)
1 1/4 cups milk or half-and-half
1-2 teaspoon vanilla extract
3 teaspoons baking powder
1 pinch salt
1 large egg
TOPPING
1/2 cup brown sugar, more if desired
1-2 teaspoons cinnamon
1/4 cup melted butter
Directions
Preheat oven to 350 degrees F!.
Prepare a greased 13 x 9-inch baking dish, or TWO 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan)!.
In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla extract, baking powder, pinch of salt and egg until just combined careful not to overmix!. Pour into prepared baking pan/s!.
Generously spread brown sugar and cinnamon on top!.
Drizzle melted butter over top!.
Bake for 20-25 minutes
--------------------------------------!.!.!.
Fantasy Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz!. (340 g) package semi-sweet chocolate chips
1 7-oz!. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly!. Continue boiling 5 minutes over medium heat, stirring!. Remove from heat, stir in chocolate till melted!. Add marshmallow crème, nuts & vanilla beat till blended!. Pour into greased 13 x 9-inch baking pan!. Let cool and cut into 1-inch squares!.
--------------------------------------!.!.!.
Mini Peach Pies
Ingredients:
1 1/2 cups fresh (or frozen) peaches
1 refrigerated piecrust
2 1/2 Tbsp!. graham cracker crumbs
2 Tbsp!. sugar
1/8 tsp!. cinnamon
Preheat oven to 375!.
Cut 5 circles from piecrust (can also be cut into rectangles)!. Roll out slightly, then place on a baking sheet!.
Place 1/2 Tbsp!. of graham cracker crumbs in center of each crust!. Cut the thawed peaches into chunks!. In medium bowl, mix peaches with sugar and cinnamon!. Divide peaches among crusts!. Fold edge of each crust up and over peaches to form pies!. Before baking brush with a little bit of butter and sprinkle a mixture of cinnamon and sugar on top (1/4 cup sugar and 1/4 tsp!. cinnamon)!. Bake 30 minutes until pies are golden brown!. Let cool 5 minutes before serving!.
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Notting Hill Brownies
2 cups unsalted butter, melted and cooled
2 cups granulated sugar
1 1/2 cups packed brown sugar
1 1/2 teaspoons vanilla extract
6 eggs
1 1/3 cups unsweetened cocoa powder
2 cups all purpose flour
3/8 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped walnuts or pecans (optional)
Powdered sugar for dusting (optional)
Preheat the oven to 350!. Spray a 9x13 inch baking pan lightly with non stick cooking spray Line the bottom with parchment paper!. Line a baking sheet with parchment paper!. Set aside!.
In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, granulated and brown sugars, vanilla, and eggs!. Beat well on the lowest speed!. In a medium bowl, hand whisk the cocoa, flour, baking soda, and salt together!. Fold into the batter and blend well with the mixer, stopping once or twice to scrape the bottom of the bowl!. Fold in the nuts!. Pour into the prepare pan!. Smooth the top with a wet knife or metal spatula!.
Place the pan onto the prepared baking sheet and bake for 35 to 45 minutes, or until set and slightly firm, but not dry!. Let cool completely on a wire rack, then freeze for 1 hour!. Unmold and peel off the parchment paper!. Cut into squares, roughly 2 1/2x2 1/2 inches!. Wrap each in waxed paper and keep frozen or refrigerated!. To serve for a party, piles the brownies onto a platter and dust with powdered sugar!.
Variation: Skip the powdered sugar and drizzle the brownies with melted chocolate!.
--------------------------------------!.!.!.
Spinach & Cheese Stuffed Shells with Spicy Tomato Sauce
1 tablespoon olive oil
1 large yellow onion, chopped
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 bay leaf
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Black Pepper and salt
1 can (1 pound) low-sodium tomatoes, chopped with their juice
2 tablespoons low-sodium tomato paste
16 extra large shells
1/2 cup grated Parmesan cheese
1 cup part-skim ricotta cheese
10-ounce package frozen chopped spinach, thawed and drained
1/4 teaspoon ground nutmeg
1 egg white
Heat the olive oil in a heavy saucepan over moderate heat for 1 minute!. Add the onion, basil, oregano, bay leaf, half of garlic, red pepper, and salt and pepper; cook, uncovered, until the onion is soft-about 5 minutes!. Remove 2 tablespoons of the mixture from the skillet and set aside!.Reduce the heat to low, add the tomatoes and tomato paste, and cook, uncovered, for 20 minutes, stirring occasionally!. Set aside!.
Meanwhile, cook the pasta shells according to package directions, omitting the salt!. Rinse with cold water and drain!.
Preheat the oven to 375 degrees F!. To prepare the filling, combine 1/4 cup of the Parmesan cheese in a medium-size bowl with the ricotta cheese, spinach, nutmeg, egg white, the remaining garlic and pepper, and the reserved onion mixture!. Mix well!.
Spoon half the tomato sauce into an ungreased 9x9x2-inch baking dish!. Spoon 3 tablespoons of the cheese filling into each shell, and place in the pan!. Repeat until all the shells are used!. Top with the remaining sauce!. Cover with aluminum foil and bake for 25 minutes!. Uncover, sprinkle the remaining Parmesan cheese on top, and bake, uncovered, 5 minutes longer!.Www@FoodAQ@Com