Category Archives: Baking

Thanksgiving Pumpkin Rolls

Dec. 12th, 2014

A pumpkin twist on the classic roll. Happy Thanksgiving!

Ingredients:
Dough (I highly recommend the dough recipe I used to make my Santa bread)
Egg yolk
Pecans

Directions:
1. Cut dough into small pieces and roll into balls
2. Slightly flatten the dough and cut 7-8 slices around the edges
3. With your finger, indent a hole into each roll
4. Coat each roll with egg yolk
5. Bake rolls based on instructions for dough
6. Place rolls on wire rack to cool
7. Place half a pecan in the center of each roll for the pumpkin stem

Halloween Edible Mummies

Dec. 12th, 2014

Savory meatball mummies and sweet banana peanut butter mummies. So easy, kids can make them. Get ready for your halloween festivities – these are going to be a hit!

Savory meatball mummy ingredients:
Pre-cooked meatballs
Ready made pizza dough
Spaghetti noodles
White cheese (I used string cheese)
Olives
Straw

Directions for meatball mummies:
1. Stick an uncooked spaghetti noodle through three slightly thawed meatballs
2. Once you’ve completed all your meatball sets, layout dough and cut into very thin strips
3. Wrap meatballs with dough in mummy fashion
4. Bake meatballs as directed on dough instructions
5. While meatballs are baking, using a straw poke cheese to get small white chunks of cheese
6. Cut up olive into tiny little slices for pupils.
7. After meatballs have cooled, place cheese on mummy head for eyes and place olive slices on top for the pupils
8. Place on platter with marina for serving!

Ingredients for Sweet peanut butter mummies:
Bananas
Peanut butter
Edible eyes
Egg carton
Stir sticks
Fork

Directions for Sweet peanut butter mummies:
1. Cut bananas into thirds and place a stir stick into each piece
2. Microwave peanut butter for a few seconds until liquidy
3. Dip a fork into peanut butter and drizzle onto banana in mummy fashion
4. Place each banana stir stick into an upside down egg carton
5. Freeze for 20 minutes
6. Add eyeballs to bananas and return to freezer for 2 hours

Blogspiration:

Meatball mummies – Recipe from Spend with Pennies
Banana mummies – Inspired by Lexie’s Kitchen and Living

Santa bread

Dec. 13th, 2013

The holidays are here! And it’s time for Ho-Ho-Holiday bread! This adorably cute Christmas bread is actually easy to make and a show stopper at any holiday party. My family devoured this tasty treat only after taking 50 photos of it. It takes about 30 minutes and is well worth every second. Bake, celebrate, enjoy!

Here’s what it will look like!
photo

Ingredients
Dough (see below for link to dough recipe I used)
2 egg yolks
Red food coloring

Directions:
1. Shape half the dough into a triangle shape on a floured surface and set aside.
2. With half the remaining dough, create a flat half circle (or watermelon slice as I refer to it in the video).
3. With dough scissors or a pizza cutter cut 1/2 inch strips starting at the bottom of the circle up to 1/2 inch away from the straight edge. This is the beginning of the world’s cutest Santa beard.
4. Lay the beard on top of the bottom of the elongated triangle.
5. Twist beard hairs to make them more beard-like.
6. Use a palmful of dough to make a mustache.
7. Make a small ball for his cute nose.
8. Folder over the tip of the triangle (his hat) and add a big ball of dough at the end.
9. Add a flat straight piece of dough for the brim of the hat (tuck edge under the Santa head).
10. Add to raisins for eyes.
11. Take one plain egg yolk and coat all parts of the Santa that will be uncolored (beard, face, ball of the hat).
12. Take one egg yolk mixed with red food coloring and paint the hat, cheeks, and nose.
13. Cover bread loaf with foil and bake at 350° for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack.

Dough recipe: http://www.tasteofhome.com/recipes/golden-santa-bread

 

Healthy chickpea corn nuts!

Dec. 8th, 2013

When I was a kid I would buy a bag of bbq corn nuts every day at summer camp.That crunchy deliciousness was the highlight of my bus ride home. Unfortunately, corn nuts aren’t the healthiest snack option and so as an adult, I retired my corn nut obsession. But then, as luck would have it, I discovered the corn nut’s long lost healthy cousin – the roasted chickpea. Try these. Seriously.

They. Are. Addictive.

Ingredients
1 can of chickpeas
1/2 tablespoon olive oil
1 tablespoon cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
Pinch of red chili flakes
Pinch of sea salt
Pinch of pepper

Directions
1. Rinse and dry chickpeas
2. Incorporate all ingredients except chickpeas
3. Once seasonings are mixed add chickpeas until fully coated
4. Bake for 35-45 minutes at 350 degrees. Rotate chickpeas every 5-10 minutes to prevent burning

Healthy baking with applesauce

Jan. 7th, 2013

Baked treats can be heavy on the calories.  I have a neat trick to health-it-up, while still maintaining the delish factor.  Watch as I substitute applesauce for oil and make some yummy chocolate zucchini cupcakes!

Recipe:

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 cups grated zucchini
Couple shakes of salt
1 cup applesauce
3 eggs
2 (1 ounce) squares unsweetened chocolate
1 3/4 cups brown sugar (Or 1 1/2)

1. Melt unsweetened chocolate in microwave for 30 seconds to a minute
2. Beat 3 eggs with 1 3/4 cups brown sugar until it’s a pale mixture
3. Add applesauce and melted chocolate to egg mixture and incorporate
4. Don’t lick the chocolate off your fingers! It aint so good
5. Set aside wet ingredients
6. Mix flour, baking soda, baking powder, and salt
7. Slowly incorporate dry mixture into wet mixture
8. Set aside mixture.
9. Grate or shred 2 cups of zucchini
10. Fold in zucchini into mixture
11. Fill cupcake tin 2/3 of the way full
12. Bake for 25 minutes at 350 degrees.  NOTE: In video I say 20 minutes, but I made a second batch and they were the perfect consistency at 25 minutes. (I think the applesauce adds some time to the baking)
Cupcakes!