Baking – Page 13 – Simply Made Kitchen and Crafts

appetizers/snacks, Baked goods, Food, Homemade Mixes

Sweet and Spicy Roasted Nuts

Posted on September 12, 2015 by lmc

As the cool winds blow down the length of Lake Michigan, they usher in autumn showers and chilly temperatures. This weekend we are experiencing “lake effect rains” and the cooler temperatures have me searching through my files for all of my favorite “comfort food” recipes.

This irresistible snack is great for a fall tailgate party or family get-together. Roasted cashews mixed with a blend of sweet and spicy ingredients make this crunchy finger-food hard to resist. Nearly everyone that has tried these spiced nuts find them irresistible. Make a couple of batches because they’re usually gobbled up rather quickly.

Sweet and Spicy Roasted Nuts

1 1/2 lbs. cashew nuts

1½ tablespoons butter, melted

2 tablespoons fresh rosemary, finely chopped

2 teaspoons brown sugar

½ teaspoons cayenne pepper

2 teaspoons sea salt

Preheat oven to 375 degrees. Spread cashews in a single layer on a jelly roll pan. Roast the cashews for 8 to 12 minutes, or until lightly toasted and golden brown.

Meanwhile, in a large mixing bowl, combine fresh rosemary, brown sugar, cayenne, and salt; add melted butter, mixing well.Remove the nuts from the oven and carefully add hot cashews to the spice mixture. With a large spoon or spatula fold in the nuts to completely coat with the spice mixture. Cool cashews in a single layer on a piece of foil or parchment. Serve warm or transfer to an airtight container and keep at room temperature for a few days.

(adapted from the Food Network)

Baked goods, Baking, Cake, Chocolate, Desserts, Food

Quick Fix Brownies

Posted on August 9, 2015 by lmc

We spent a beautiful day in Chicago on my brother’s boat yesterday. I volunteered to bring along some munchies so I turned to my favorite brownie recipe to add to the collection of appetizers and desserts. These brownies hold up well when traveling and they slice into dense dark chocolatey squares, perfect for a family outing. A regular cake mix is used for the brownie base. This is a quick and easy recipe that is sure to please all of the chocolate lovers in your life!

Quick Fix Brownies

1 (18 1/4 oz) devil’s food or dark chocolate cake mix

1/2 cup butter or margarine, melted

1/3 cup brown sugar

1/4 cup water

2 large eggs

1 teaspoon vanilla

3/4 cup chocolate chips

3/4 cup chopped walnuts, optional

Preheat oven to 375 degrees. Set the oven rack to the second-lowest position. Spray with cooking spray a 13×9″ baking pan. In a large bowl mix all ingredients except chocolate chips (and walnuts) until smooth. The batter will be quite thick. Add chocolate chips and walnuts, if desired; mix to combine. Spread batter evenly into the prepared baking pan. Bake for about 25-30 minutes (do not over bake). Cool completely before frosting with a frosting of your choice.

Baked goods, Baking, Cake, Desserts

Easy Blueberry Upside Down Cake

Posted on July 25, 2015July 27, 2015 by lmc

This time of year, there are plenty of local blueberry farms lining the county roads throughout the Midwest. In early July, rustic hand painted signs announce the arrival of a new blueberry crop at many of these farms. Last Sunday, I stopped at one such farm to gather a supply of fresh fruits and vegetables. To my surprise, there were “slim pickings” available for sale. The unprecedented soggy, Midwest rains and cooler summer temperatures have made a bit of a mesh of things. When I asked if they had any blueberries for sale, the owner expressed her disappointment as she said the crop was a bit overripe and the berries seemed uncharacteristically soft. I usually bring home a 25 pounds box, but instead, I purchased only two pints. Hopefully, I can visit another stand with a bit more success.

For a quick summer treat, I assembled this incredibly easy recipe that is sure to tantalize your taste buds. It’s much like a traditional upside down cake that usually includes pineapple. Instead, a few cups of berries are used to top the tender butter cake. I hope you’ll give this simple recipe a try. It seems the flavor grows as the cake sits for a bit.

Easy Blueberry Upside Down Cake

1/4 cup butter, melted

1/2 cup brown sugar

2 cups fresh blueberries

1 package yellow or butter cake mix + recipe eggs, oil, and water

1 teaspoon almond extract

Coat the bottom of a 13×9″ baking dish with butter; sprinkle with brown sugar and blueberries. Prepare cake batter according to package directions. Add almond extract, mix well. Evenly spread the batter over the blueberries.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Invert onto a serving plate. If desired, serve warm with ice cream.

Cake, Chocolate, Desserts, Food, holiday, No-Bake

Oreo Ice Cream Cake

Posted on July 3, 2015 by lmc

This weekend, we had the pleasure of visiting my sister and her family for the July 4th holiday. One of the activities that we enjoy most is remaking recipes that have become a tradition in our family. This no-bake cake is a winner. The July 4th weather is usually warm and breezy so the ice cream cake is a refreshing treat after a long day of grilling, baseball, and fireworks. Just pop the finished cake into the freezer at the start of the day and it will be waiting for you when you want to sit down and enjoy time with family and friends. What a great, no fuss, dessert!

Oreo Ice Cream Cake

1 package (20 oz.) Oreo cookies

1/4 cup margarine, melted

1 1/2 gallon vanilla ice cream, slightly softened

1 package (8 oz.) Cool Whip (thawed)

1 jar (16 oz.) hershey’s hot fudge or chocolate syrup

1/2 cup chopped nuts

1/2 cup mini Reese’s peanut butter cups or your favorite chocolate candy, optional

Lightly spray, with cooking spray, a 9×13″ pan. Crush cookies in the food processor or put them in a plastic bag and crush them with a rolling pin. Add melted butter and mix thoroughly. Press evenly into the bottom of the pan. Carefully spread the softened ice cream over the cookies. Evenly layer on the Cool Whip. Warm the fudge or chocolate until pourable in the microwave and drizzle over the Cool Whip. Sprinkle nuts over the entire cake. (Add the mini candies, optional.) Freeze for at least two hours or until firm. Enjoy!

Baked goods, Baking, Bread, breakfast

Easy Cake Mix Apple and Banana Nut Muffins

Posted on June 28, 2015 by lmc

I’ve been fooling around with cake mix recipes for years. I often have extra fruit ripening on the counter or parked in the fridge for too long so I keep a stash of cake mixes on hand to whip up a batch of breakfast muffins. The cake mix and fruit combine easily for a quick and easy twist on the classic fruit muffin.

This week I had two bananas and a bit of homemade applesauce to add to the mix. The ratio usually requires the standard mix, 1/3 cup of oil, 3 eggs and 1 1/2 cups of a overly ripe or wet fruit. I’ve often mixed in flavored yogurt as well. Play around with your favorite flavor combinations and see what you come up with. I’d love for you to share any of the cake mix combos that you enjoy. I love this quick and easy method of baking in a semi-homemade way.

Easy Cake Mix Apple and Banana Nut Muffins

1 box cake mix, white or yellow

1/3 cup oil

3 eggs, slightly beaten

1 cup mashed overly ripe bananas (2 medium)

1/2 cup chunky applesauce (I use homemade applesauce)

1/2 cup chopped pecans

Old fashioned oats or brown sugar topping, optional

Preheat the oven to 350 degrees. Generously spray 2 muffin pans with cooking spray or line with paper liners. In large bowl, combine all ingredients and mix well. Divide batter evenly between muffin cups. Sprinkle with a handful of old fashioned oats or brown sugar. Bake 20-25 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet.

Baked goods, Baking, breakfast

Baked Oatmeal Snack Bars

Posted on June 21, 2015June 21, 2015 by lmc

Yesterday we enjoyed a mild, breezy day with low humidity. I thought I’d do some baking before the rain and humid conditions make their way back into our lives.

These bars are full of flavor and texture as they are chocked with delicious, sweet and crunchy goodies, sure to satisfy your mid-day cravings. The bars are also great for an on-the-go breakfast. If you take the train into work, forego the expensive coffee shop baked goods and pack up one of these little gems for a healthier breakfast choice. Pull out the Keurig and brew your own cup of coffee and be on your way. What a great way to start the day!

Baked Oatmeal Snack Bars
3 cups rolled oats
1 cup chopped walnuts or pecans

1 cup raisins (any dried fruit will do)

1/2 cup sunflower seeds

1/4 cup packed brown sugar

2 tsp cinnamon

1 1/2 tsp salt

1/4 cup canola oil

1 1/2 cups skim milk

2 eggs, lightly beaten

1 tsp vanilla

Preheat oven to 350 degrees. Spray with cooking spray, a 13×9″ baking dish. In a large mixing bowl, combine dry ingredients. In a separate bowl, combine wet ingredients, mix well. Pour wet ingredients into dry ingredients; stir to combine. Pour into prepared baking dish. Sprinkle a handful of old fashioned oats over the top. Bake for 35-40 minutes. Cool and cut into squares.

appetizers/snacks, Food, Home Food Preservation

Apple-Apricot Fruit Leather

Posted on June 17, 2015June 19, 2015 by lmc

This week I decided to try my hand at making fruit leather. I’ve had a great deal of success drying fruits and vegetables so I thought it might be fun to change things up a bit. My dehydrator comes equipped with various trays and supplies for drying fruits, vegetables, herbs, and leathers. Using puréed fresh fruit, baby food, or applesauce make for quick and easy assembly. Plug the dehydrator in just before going to bed and (in most cases) in the morning, you’ll have a delicious homemade treat that can be stored at room temperature for a few weeks in an airtight container. You can also pop these treats into the freezer and they’ll keep for about 1 year.

These were a big hit with my family. I’ve got lots of fresh strawberries parked in the fridge so I think I’ll give this a try with puréed strawberries and honey next time.

Apple-Apricot Leather

1 (8 oz) jar puréed baby food

1-2 cups sweetened or unsweetened applesauce

In a medium bowl, mix applesauce with apricot purée. Cover with plastic wrap and microwave on high for 6-8 minutes or until the mixture reaches 160 degrees. Stir every few minutes.

Cool slightly. Spread mixture evenly on dehydrator fruit leather drying trays.

Drying times very depending on equipment, humidity in the air, and thickness of fruit. Fruit leather usually requires at least 8 hours to set completely. Follow manufacturer’s directions for specifics about varying drying times.

Dry fruit at 140 degrees until no indentation is left when you touch the center with your finger.

While still warm, peel fruit leather from drying tray.

Quarter fold the fruit leather for slicing.

Slice into wedges or as desired.

Wrap well in plastic wrap for storage.

Store at room temperature in airtight container.

Here’s a great resource for important guidance when drying fruit…
http://nchfp.uga.edu/how/dry/fruit_leathers.html

Baked goods, Baking, Bread

Irish Soda Bread Loaf

Posted on May 28, 2015May 28, 2015 by lmc

I’ve been making Irish Soda Bread for years. And I’ve certainly posted my fair share of soda bread recipes over the years. However, this recipe is definitely the easiest of the bunch to assemble. While the usual suspects appear in the ingredient list of this less than traditional recipe, the dough includes the addition of an egg so there is no need to knead. Just combine the ingredients with a spatula or wooden spoon and drop the moist dough into a standard-sized loaf pan. The result… A less crumbly loaf that’s a bit more moist as compared to the traditional bread round or scone. This loaf slices beautifully.

I hope you have a few spare moments to “throw on the kettle” and assemble this delicious Irish Soda Bread Loaf. There’s nothing like a fresh pot of tea with a thick slice of this gorgeous bread slathered with butter and homemade strawberry-rhubarb jam.

Irish Soda Bread Loaf

3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups raisins

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter or margarine, melted

A handful of old fashioned oats for the topping

Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan. Combine flour, baking powder, sugar, salt, baking soda and raisins. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan. Sprinkle old fashioned oats over the batter; press lightly. Bake for 55 to 60 minutes, or until a toothpick inserted in the bread comes out clean. Cool completely before slicing.

Baked goods, Baking, cookies, Food, lunch box

Bakery Style Chocolate Chip Cookies

Posted on May 19, 2015May 23, 2015 by lmc

In my house, we often thank others with a small token of appreciation by sending along a special treat from the kitchen. This week my daughter M whipped up this simple, yet scrumptious treat for a co-worker that had kindly obliged a special request from my husband. This particular co-worker has a side business creating personalized signs. My husband had placed a special order with the company but on completion of the project, the gentlemen would accept no payment for his handiwork. Arriving home from work, my husband asked M to bake something delicious to thank the man for taking the time to finish the project at no charge. M quickly rifled through a selection of recipes from our “go-to” cookbook. She settled on a recipe for what seemed to be a delicious chocolate chip cookie. Her recipe is adapted from the original found in our Allrecipes Cookbook. I’ve had the book for years and I just love the wonderful collection of recipes that sit between the well worn covers.

If you’re so inclined, look up the original recipe online. Here’s the web link… http://m.allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

M carefully followed the recipe with a few exceptions. (Adding chopped nuts or dried fruit can kick things up a bit.) To our delight, the cookies turned out beautifully, chocked with lots of chocolate morsels and crisp around the edges. We will definitely make this recipe again.

Bakery Style Chocolate Chip Cookies

2 cups flour (can substitute 1 cup flour + 1 cup oat bran)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, melted

1/2 cup margarine, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

1 cup chopped pecans, optional

Preheat the oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper. In a large bowl, combine flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the dry ingredients until just blended. Stir in the chocolate chips and nuts by hand using a wooden spoon. Drop cookie dough with an ice cream scoop, one at a time, onto prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Here’s the thank you note sent a few days later…

Baked goods, Baking, Bread, breakfast, Food

Zucchini Breakfast Bread

Posted on May 10, 2015May 10, 2015 by lmc

This week, I had the opportunity to visit a produce auction in a neighboring community. It’s a bit early in the season for an abundance of produce so the aisles were stocked with plants and flowering baskets of every variety. Farmers also displayed an array of asparagus, rhubarb stalks, and freshly baked pastries. I so enjoyed listening to the auctioneer as he rattled on at record speed, while the prices climbed to reasonable levels.

Looking over the tables of freshly baked breads, I was inspired to bake a few loaves of my own. I had a few zucchini in the produce drawer that were close to expiration so I popped them into the food processor. The grated zucchini certainly lends moisture and flavor to this scrumptious recipe.

Zucchini Breakfast Bread

1 1/2 cups flour

1 1/2 cups oat bran

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs, beaten

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pecans

1/2 cup steel cut oatmeal mix (optional for topping)

Preheat oven to 350 degrees. Spray with cooking spray, two 8×4″ loaf pans. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl. In a separate bowl, whisk eggs, oil, vanilla, and sugar together in a large bowl. Stir in zucchini. Add dry ingredients to the zucchini mixture, and mix well. Stir in nuts just until combined. Pour batter into prepared pans. Sprinkle with topping, if desired. Bake for 50-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 10 minutes. Remove loaves from pan, and cool completely before slicing.
Basketmaking… I also had the pleasure of attending my first basket weaving class earlier this week. I have shared a few pictures at the end of this post. I will spare you the details as I am not skilled enough yet to include a detailed tutorial. I simply followed the instructors lead and made this adorable herb basket.

Step by step…