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Lemon Berry Gateau

Celebrate summer with this rich and creamy gateau

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Strawberry Lemonade Cheesecake Bars

Delicious bite-sized cheesecakes

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Mont Blanc

Try this Japanese chestnut cream cake

I have some cream cheese frosting (a lot of cream cheese frosting) leftover from something else. I have a party this weekend that I am supposed to take a dessert to. I'm hoping to use up the frosting on my dessert, but I don't know what to make using it. I don't want to make anything too complicated, because I don't have much time between now and then, and I want to make something along the lines of brownies, cookies, bars. Someone else is already bringing a cake and I don't want to step on their toes. So, what are everyone's favorite non-cake recipes using cream cheese frosting?

Flax Seed in bread?

teaspoon and teacup
Posted on 09/13/2014 by alafaye
New member here, *waves* A friend referred me over here as I'm in a bit of query. I looked at the tags, but nothing popped out at me. (And I had difficulty finding the page navigation for looking beyond one page.)

I'd like to use oat milk and flax seed in my yeast breads--specifically, I'd like to make homemade bread because it'll be cheaper for me, but I don't want just whole wheat bread. I'd like to make it with flax seed and in place of milk, oat milk. To make it healthier.

I'm good with baking soda/powder leavened doughs (in fact, I have a tea scone recipe I created recently that I shall share later!), but not yeast ones. So I'm unsure if the oat milk will be a good replacement for regular milk and I'm not sure what the equivilancy is for flax seed; as in, if the recipe calls for 1 1/2 c all purpose flour, can I cut that flour down to 1 c and use 1/2 c ground flax seed instead? Or is it more complicated than that?

Thanks for any help!
Hubby asked for a carrot cake for his birthday, so I looked up a recipe. I think I'll be keeping the one I found on the Food & Wine magazine website, but I made a few minor changes.

2014-09-01 005

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This past July, I entered something in a county fair for the first time ever. It wasn't a baked good; it was one of my crochet projects, and I won/earned a blue ribbon!

So that got me looking at other homemaking arts exhibits, and I see that there's an apple pie contest. Ooohhhhh . . . I found a nifty apple pie recipe that I'm thinking about entering, a Marlborough pie recipe. I describe it as kind of like pumpkin pie, only using apple sauce or shredded apples in place of the pumpkin.

But here's the upshot: for the contest, all crusts must be homemade. Which makes sense, but I need LOTS of practice. I can make a shortening crust (from the Better Homes & Gardens cookbook) in theory, but it's never very pretty.

I tried another one recently that was a combo of shortening and butter. Again, okay, but I need practice.

So my question is this: Can the pie bakers among us share their crust recipes and any suggestions or tips?

Also, how does one par-bake (not pre-bake) a crust? Bake time? Prick the crust? Pie weights/beans?

Any suggestions are most welcome. I have about a year to practice, so no more store-bought crusts for me for a while.

kitchensink copy

Check out my new layout and my first blog post since having my baby. Here at:The Realistic Housewife

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Caucasian female 20-somethings: REJOICE. Pumpkin spice everything is back in your life. You don't know why salted sweets are a thing but hey, if that's what floating everyone else's top-knot, it must be great. Literally.
Ingredients I
1 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup carob chips
Ingredients II
2 tbsp finely chopped ginger
3/4 cup sugar in the raw
1/4 cup light brown sugar, packed
3/4 cup pumpkin purée
1/3 cup coconut oil, melted
1/4 cup almond milk
2 tbsp molasses
1 tbsp vanilla-nut extract
Preheat your oven to 400F
In a small bowl, whisk together Ingredients I. I include the carob chips in my dry mix because in doing so, it'll prevent the chips from sinking to the bottom while baking.
In a large bowl, thoroughly whisk together remaining ingredients. Stir in your dry mix until evenly incorporated. The batter will be a quite thick.
Spray your muffin tins (either two mini muffin tins, or one 12x muffin tin) and, with a spring-loaded ice cream scoop, fill your tins up to the top.
For mini muffins, bake for 10-12 minutes.

I once worked down the street from a fantastic little sandwich shop. The sandwiches were amazing, but they had the ginger chocolate chunk cookies that were to die for. I became distraught when they closed, and made it my goal in life to try to recreate these cookies. It's been a series of misses for over a decade.

I think this one is it, bearing in mind the passage of time and fading of taste memory. And I can't decide if it's fortune or tragedy that this success comes in a batch of two cookies. Or one really big cookie, I don't judge (I can't judge, because, yes, I ate both of these one right after the other...).

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Yum. Just yum.
These little guys remind me the pastries of my childhood - they had different shape but similar taste. I would say this is a recipe for a beginner chef - impossible to mess up.Well, aren't those really genius recipes?
Porcupine Pastries
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Me me
Posted on 08/16/2014 by jexia
Today's baking: a batch of muesli (granola) bars (with apricots and dates), a trial batch of gingernut biscuits, gingerbread loaf, another double batch of gingernuts because the recipe worked really well, and an apple braid.


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My grandma always made a delicious "dump cake". I have her recipe, but I'd like to make a couple of changes, and I'm needing some advice for that. Normally, I steer clear of cake mixes, but this is tried and true for my grandma, so I'd like to keep using the mix if possible.

Here is the original recipe:

-1 (13.5 ounce) can crushed pineapple
-1 (22 ounce) can cherry pie filling
-1 cup chopped nuts or coconut
-1 cup butter, chopped
-1 box yellow cake mix

Preheat oven to 375 degrees. Grease 13X9 inch pan. Pour in pineapple. Spread pie filling over pineapple. Sprinkle dry cake mix over pie filling evenly. Sprinkle nuts or coconut over cake mix. Dot butter on top. Bake in preheated oven for one hour or until brown.


What I'd like to do with it:

I'd like to replace the yellow cake mix with chocolate/devil's food cake mix. I like the idea of it tasting like a chocolate covered cherry. I'd also like to omit the pineapple-Should I get some canned cherries to replace it? Or just another can of pie filling? I'd also like to replace the nuts/coconut with mini chocolate chips. Do you think it'd be too chocolatey if I did that? Also, my grandma sometimes added a pinch of nutmeg to the cake mix. I was thinking of doing that, even with the chocolate. I was going to use cinnamon since I like cinnamon and chocolate, but I am afraid it'd be too many different flavors.

Oh, and unfortunately, my grandma passed away five years ago, so I have no way of asking her advice on this.
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