Category: DESSERTS

Spoon Rolls: What Did You Bake Today?

When I need a super easy roll that takes no kneading and no thought, I turn to this recipe.
The recipe comes from the 2nd Pillsbury Bake Off in the 1950s. It won a whopping $4000. It’s still a winner to me.
Spoon Rolls:
1 Tbls yeast
1/4 cup warm water
3 Tbls sugar
4 Tbls butter
1 tsp salt
2/3 cup milk, scalded (see instructions below for my cheat)
1/2 cup cold water
1 egg, slightly beaten
4 cups flour
Dissolve yeast in warm water. Put the butter, milk, salt and sugar in a pyrex bowl and microwave 2 or so minutes or until the butter melts and the milk boils rapidly…watch it, it may spill all over your microwave. Cool the milk mixture by adding the cold water. Let sit a bit longer….you don’t want to kill your yeast. Place flour in a large bowl. Add the yeast/water and the milk mixture. Stir until well blended. Cover and let rise in a warm place until double in bulk…about 1 hour. Punch down the dough and spoon into greased muffin tins (this makes 18). Cover and let rise about 45 minutes. Bake 400 degrees for 15-20 minutes.
Dump out onto a wire wrack to cool….or serve immediately. These rolls have a great chewy texture.
What did you bake today?

Yummy Mummy Cookies

I found these cookies in a magazine over a decade ago.  I have a three ring binder filled with holiday food ideas.  I haven’t tried many of them.  Mostly, they are good intentions that I have not gotten around to doing.  Do many of you have that same problem?  Do you cut out ideas or copy down recipes only to find that they sit in a drawer or a shelf without being used?

Yummy Mummy Cookies

2/3 cup butter

1 cup sugar

1 tsp vanilla

2 eggs

2 ½ cups flour

½ cup cocoa

½ tsp baking soda

½ tsp salt

1 pkg white chocolate chips

2 Tbls shortening (don’t use anything else if you want this to be white)

Cream the butter and sugar. Add the vanilla and eggs. Combine the dry ingredients and add to the butter mix. Refrigerate dough for 20 minutes.

Roll 1 Tbls dough into a carrot shape about 2 ½ inches long. Roll 1 tsp dough into a ball and press this into the body of the mummy as the head.

Bake 350 degrees for 8-10 minutes. Let cool on a wire wrack.

Melt the white chocolate and shortening in the microwave for 1 minute. Stir until smooth. Add more shortening if it isn’t runny. Heat again if chocolate is not melted all the way.

Place 1 cookie at a time on a narrow metal spatula. Spoon white chocolate mixture over the cookie while holding the cookie over the bowl. Place on waxed paper. If mixture begins to thicken, microwave it again. As coating begins to harden, use a toothpick to score lines in body and on face to resemble mummy.

What Did You Bake Today?

Chocolate Chip Cookies: What Did You Bake Today?

It was about a decade ago that I made, what was for me, an important discovery: More brown sugar than white sugar makes for a better tasting chocolate chip cookie. Maybe many of you already know that. Now, in this recipe, I have been experimenting with texture for many years. The original recipe called for only 2 1/2 cups of flour and the resulting cookies, while delicious, were floppy at best. For this post, I increased the amount significantly to 4 cups. The cookies turned out more cakey than I’d prefer, but my children absolutely loved them. Seeing, they are the people for whom I bake, I may stop fiddling…maybe.
CHOCOLATE CHIP COOKIES

2 sticks butter
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
4 cups flour 
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
  • Cream the butter and sugars.
  • Add the eggs and vanilla.
  • Combine the dry ingredients and add.
  • Stir in the chocolate chips. Bake 350 degrees for 10 minutes.
  • Makes about 4 dozen.
What Did You Bake Today?

Apple crumble pie and apple cake recipes – Save Room for Dessert

Fall is a great time for baking. The kitchen doesn’t get too hot, and there are so many great recipes which make us feel warm and fuzzy just thinking about them. Apples are now available year-round, but they are particularly tasty and just more fun when in season.

Most of the participating recipes in last week’s Save Room for Dessert were apple desserts. Did you notice Liz‘ Apple Crumble Pie? Her post detailed the misadventures of two young love birds baking in the kitchen, and of course the delicious recipe.

I’m sure you’ve seen bundt cakes before. They come in all shapes and sizes these days. Chaya shared with us a rose shaped apple cake recipe with caramelized apples peeking through on the edges like they might on a Tarte Tatin.

I can’t wait to see which desserts you are all going to share with us this week!

I’d like to remind you about the Halloween Party right here at Our Krazy Kitchen starting October 18th.

There’s also the 2nd annual Need to Knead Bread Roundup starting November 1st. at my own blog, Joy of Desserts, and also at Tamy’s blog, 3 Sides of Crazy. Just click for all the details. You are all invited! Tell your friends, too, because the more the merrier.

Pick your favorite badge!


Please leave your link to your post, not your homepage, on MckLinky, and be sure to link back to this post or blog.

Molasses Cake: What Did You Bake Today

I tried a new recipe this week. I found it over at the Family Balance Sheet blog. It has no eggs, was super simple to make and was a big hit with all of my family. I am so happy that my kids like molasses.

1 C. molasses
1 Tbsp. baking soda
2 C. boiling water
4 C. flour
2 C. light brown sugar
2/3 C. butter, softened
pinch of salt

Combine the molasses, baking soda and boiling water. While it cools, mix together the remaining four ingredients in a separate bowl with a pastry blender or fork until it has a crumbly texture. Set aside 1/2 cup of the crumb mixture. Mix the molasses liquid with the flour mixture. Pour batter into a greased 9 X 13 pan. Bake 350 degrees for 30 minutes. Sprinkle the remaining crumb mixture on top of cake and bake about 15 minutes more or until toothpick comes out clean. (Note: In the future, I will add the crumb mixture to the cake and skip the topping…the cake was delicious and didn’t need it.)

What Did You Bake Today?

Fall Cake: What Did You Bake Today?


I am calling this Fall Cake because it epitomizes so much of what I think of during Autumn; apples, spices, warmth and comfort.

Fall Cake:
2 cups flour
1 cup sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1 tsp salt
1/2 cup butter
2 cups applesauce
2 eggs, slightly beaten
1/2 cup butterscotch chips
1/2 cup chopped pecans
1 cup raisins

Topping:
1/2 cup butterscotch chips
1/2 cup chopped pecans
Cream sugar and butter. Add eggs and applesauce. Combine dry ingredients and add, mixing well. Stir in raisins, chips and nuts. Spread into a greased 9 X 13 pan. Combine topping ingredients and sprinkle all over the top of the cake batter. Bake at 350 degrees for 35-40 minutes or until cake tests done with a toothpick.

What Did You Bake Today?

Fall apple pie and caramel chocolate cupcake recipes for Save Room for Dessert

Are you ready for Fall? Fresh, crisp air, Fall festivals, apples, the smell of cinnamon and caramel, Halloween, Thanksgiving, cheering our favorite sports teams, these are all in store for us as the weather cools.

I hope you are all visiting each other, because you’ve been cooking up some great desserts, and that’s how we all get to know each other. You all had great recipes as usual, and two of them just screamed

“Give me an F!”
“Give me an A!”
“Give me an L!”
“Give me an L!”

Did you notice Monster Mama’s Caramel Chocolate Cupcakes and Liz’ Golden Apple Pie?

Thank you for participating in Save Room for Dessert Wednesday at The Krazy Kitchen.


Pick your favorite badge!

Please leave your link to your post, not your homepage, on MckLinky, and be sure to link back to this post or blog if you don’t want to be deleted. In my best Robocop voice — thank you for your cooperation! 🙂 I say that with a friendly smile! And hope you like my corny attempt at humor.

Ready … Set … Start your ovens

Joy at Joy of Desserts and I are hosting our 2nd Annual Need to Knead Bread Roundup. Are you ready? This year Joy will be using MckLinky so you can post your favorite bread recipes between November 1st-15th to link in for the roundup over at her place.

~ We are looking for all sorts of breads: quick breads, savory breads, sweet ones, yeast breads, no-knead breads, 5-minute breads, vintage or gluten-free breads, etc, etc, etc!

~ Help us promote this bread roundup by putting the above banner in your sidebars and posting about the 2nd Annual Need to Kneed Roundup on your own blogs.

~ Come back November 1-15, 2009 to link all your bread recipes to MckLinky.

~ When participating, please use common blog etiquette and courtesy by linking your participating bread recipes back to Joy of Desserts and 3 Sides of Crazy, and visiting the other participants.

~ Have fun blog hopping through the bread recipes, make new friends, find new family-favorite recipes, comment, enjoy the process of community-building.

Key Lime Pie – Healthy Helpings

(photo from Recipezaar)

This is one of my favorite desserts from my Weight Watcher days! It is light, quick and easy to prepare. I also made this using orange and strawberry gelatin and yogurt. I have not made it in some time! I would have made it and taken my own photos, but no time to run to the market. It’s been a crazy week!

Key Lime Pie
Serves 8 – 150 cal per slice/3 WW Points
1 (1/3 ounce) box sugar free Lime gelatin
1/4 cup boiling water
2 (8 ounce) containers key lime pie-flavor light yogurt
8 ounce) container frozen fat-free whipped topping, thawed
1 reduced fat 9″ graham cracker crust

Directions
In large heat-resistant bowl, dissolve gelating in boiling water.
With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.
Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.

Lemon-Raspberry Cake, Frosted Chocolate Brownie recipes for Save Room for Dessert

It’s great to be able to feature some of our participants’ recipes each week. Don’t forget to link this post or this blog to your own participating recipe post, and when you link yourselves to McKlinky, please link your participating recipe, not your main blog, so that everyone can find your recipe even in the future. Google loves recipe archives! 🙂 And we won’t have to delete non-participating posts. Everybody wins.

This week I’m calling your attention to a delicious lemon-raspberry cake recipe with a lemon glaze recipe too. It was brought to us by “SnoWhite” at Finding Joy in my Kitchen. Lemons and raspberries provide a wonderful flavor combination! It’s very gourmet, but easy to make too.

And since I know so many of us have a hard time resisting a good chocolate brownie, here’s the link to Emily’s Frosted Chocolate Brownie at Marvelous Recipes.

Thank you for participating in Save Room for Dessert Wednesday at The Krazy Kitchen.

Pick your favorite badge!

Please leave your link to your post, not your homepage, on MckLinky, and be sure to link back to this post or blog if you don’t want to be deleted. In my best Robocop voice — thank you for your cooperation! 🙂 I say that with a friendly smile! And hope you like my corny attempt at humor.

Freezer Biscuits: What Did You Bake Today?

Just so that all of you feel comfortable posting things you haven’t really baked today, I am posting something that I am baking next week. These biscuits are amazingly light and tender and SO convenient. You make them up in bulk, freeze them and then use only the amount you need. I think you can buy something similar to this in the freezer section, but this is much cheaper and my middle name (this week) is Cheap.

Freezer Biscuits:
5 cups flour
1/4 cup sugar
1 tsp baking soda
2 tsp salt
3 tsp baking powder
1 cup Crisco
2 cups milk
Combine first 5 ingredients. Cut Crisco into the flour mixture using a pastry blender or fork (or a food processor).  Combine buttermilk and flour mixture, stirring slowly until well combined. Dump onto a well floured counter and knead for 2 minutes or until dough is not sticky and feels elastic. Roll out to 1/2 – 1/4 inch thick. Cut out circles with a floured glass or biscuit cutter. Place on a cookie sheet and into the freezer. When frozen, place into a ziplock bag.

To use, let rise in greased pan with biscuits touching each other. Dot each biscuit with butter and bake 425 degrees until tops are golden brown (about 10-12 minutes)

What Did You Bake Today?