Baking Archives - home is where my story begins...

Valentine Sugar Cookie Recipe

February 12, 2017 By Becca Leave a Comment

Valentine’s Day is just around the corner, so we couldn’t resist baking a few sugar cookies to pack in lunches this week. This is my go-to recipe for sugar cookies of any shape.

Valentine Sugar Cookies

CourseCookies
CuisineCookies

Valentine Sugar Cookies

CourseCookies
CuisineCookies

Ingredients

18 TBSP butter softened
1 cup shortening
2 1/4 cups sugar
3 eggs
3 TBSP milk
1 TBSP vanilla
6 cups flour
4 1/2 tsp baking powder
1 tsp salt

Servings:

Recipe Notes

Beat butter, shortening, and sugar in a large mixing bowl. Add eggs, milk, and vanilla. Add dry ingredients and mix. Let dough chill in the fridge for 3 hours.

Roll dough on a cutting board, lightly dusted with flour. I like a thick cookie, so I roll my dough slightly thicker than 1/4" thick. Cut in any shape desired.

Bake for 7-8 minutes at 375 degrees.

Cool and frost. For the frosting, my favorite is a simple powdered sugar and milk frosting. I pour powdered sugar into the bowl and add just a little bit of milk. Keep stirring and slowly add milk until you get to the desired consistency. If you want a thick frosting, add less milk. If you want a glaze, add more milk. I try to use as little food coloring as possible because DYE IS EVIL. A tiny little half-drop of red food coloring will make a nice pink. You can also use a little raspberry juice to make a nice pink and then you don't need to use dye at all, which is good because DYE IS EVIL! (Ask me how I feel about food dyes in our foods!)

Happy baking and Happy Valentine's Day!

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Christmas Cookies

January 7, 2017 By Becca Leave a Comment

I know the holiday season is over and we’re all trying NOT to eat the yummy baked treats anymore, but I never got around to sharing my Christmas cookie tray. It’s so pretty, that I just couldn’t resist posting.

This year, I made gingerbread cookies, snowflake shaped sugar cookies, spritz, spreads, peanut-butter cup-ish cookie bars, and peanut butter cookies with Hershey kisses.

If you are interested in any of these recipes, just type the name of the cookie into the search bar on the blog and they should pop up.

Ok, now I’m really hungry for cookies. I guess I’ll go chop some veggies for my snack instead. Boy, I miss the Holidays!

Jam and Cream Cheese Braid

March 29, 2016 By Becca Leave a Comment

This is one of my all-time favorite recipes to serve for brunch or a Sunday morning breakfast. The Jam and Cream Cheese Braid is also beautiful for Holidays! My grandma used to make this on Christmas and it quickly became a family favorite. I tend to make it quite often because it’s SO easy and looks like you spent hours in the kitchen.

The recipe involves yeast, but DON’T be afraid! I know working with yeast can be intimidating, but all you need to remember is that yeast likes the same temperature that we do. When you are dissolving it in water, you want to use water that is the temperature of bath water. If it’s too cool the yeast won’t activate and rise. If the water is too hot, it will kill the yeast. Test your water with your finger. If you wouldn’t set foot in a tub of water that temperature, adjust it until it feels just right.

Jam and Cream Cheese Braid

Servings	Prep Time
1 loaf	20 minutes

Cook Time

25 minutes

Servings	Prep Time
1 loaf	20 minutes

Cook Time

25 minutes

Jam and Cream Cheese Braid

Servings	Prep Time
1 loaf	20 minutes

Cook Time

25 minutes

Servings	Prep Time
1 loaf	20 minutes

Cook Time

25 minutes

Ingredients

1/2 cup warm water
1 pkg active dry yeast
2 1/2 cups Bisquick
1 egg beaten
1 Tbsp sugar
1 8 oz cream cheese
1/2 cup sugar
1/2 cup jam

Servings: loaf

Instructions

Bread

Dissolve the yeast in warm water. Combine Bisquick, egg, 1 Tbsp sugar, and yeast/water mixture. Turn the dough onto a floured board and knead until it is no longer sticky. Spray a cookie sheet with cooking spray. Roll the dough into a 14"x9" rectangle.

Filling

Combine the 8 oz package of cream cheese and 1/2 cup sugar. Spread down the middle third of the dough. Cut lines on each side of the dough at 1 inch intervals. Fold each strip over, alternating sides.

Baking

Bake at 350 degrees for 20 minutes. Remove from the oven. Spoon jam down the center and bake for another 5 minutes.

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Snickerdoodles Recipe

February 25, 2016 By Becca Leave a Comment

It’s my week for treats and staff room clean up at my school this week and I made some Snickerdoodles to bring in to work. I’ve shared the recipe on here before, but it never hurts to share it again.

Here’s the recipe for the softest, cinnamonny-sugariest, cookie ever.

1 Cup Shortening
1 and 1/2 Cups Sugar
2 Eggs
2 and 3/4 Cups Flour
2 tsp Cream of Tartar
1 tsp Soda
1/2 tsp Salt
Cinnamon and Sugar to roll cookies in

Heat oven to 400 degrees. Mix shortening, sugar, and eggs. Add flour, cream of tartar, soda, and salt. Mix all ingredients.

Use a cookie scoop to form a perfect ball. Roll the dough ball in a cinnamon and sugar mixture. I like to roll the whole dough ball in the mixture, including the bottom.

I bake my cookies on a Silpat baking mat. Using a Silpat ensures that my cookies don’t stick to the tray. It also ensures that the sugar on the bottom of the cookie does not caramelize.

Bake the cookies for 7-8 minutes, at 400 degrees. I use a standard oven, not convection. When they come out they will be slightly undercooked. They will set as they cool and make the perfect soft cookie.

They are as simple as that!

Enjoy, friends!

Cub Scout Cake Bake Ideas

February 18, 2016 By Becca Leave a Comment

It’s been many years since my son was in Cub Scouts, but every year my son’s cub scout troop had a cake bake. It was a dad and son cake bake. No moms allowed. (Keep that in mind as you are scrolling down because they will make your jaw drop.) They auctioned off the cakes and the money went to the food bank. My hubby and son made the milk and cookie for Santa and we bought a really cute cake pan to make it happen.

There were so many cakes, and over the years, I just kept snapping pictures.

Can you believe this!!! Unreal.

Those little popcorn balls are actually cake pops. So cute!

This cake won the Best of Live Auction.

I thought this cake was very clever!

This cake was amazing! It even played cricket noises.

The construction cake included a remote controlled backhoe. The kids had so much fun playing around with it before the auction!

Did I not tell you that these cakes are amazing?!?

Are you ready for the least appetizing cake of the bunch?

My son made Poop-Cakes In The Yard.

I’d say these Cub Scout Cake Bake cakes are pretty clever and extremely well done!

Happy baking!

My Favorite Chocolate Cake Recipe

February 6, 2016 By Becca Leave a Comment

My friend, Diane, has partnered up with me to be the brains behind this blog-thing that I’ve been doing for the past 6 years. She knows technology and how to do all of the complicated stuff like HTML. (Plus, I’m trying to convince her to write on here because her house is awesome and she’s done it all herself!) She told me that this cake recipe has been a favorite on Pinterest and my blog. (She knows how to track that stuff!) It even made its way onto the Pinterest homepage! Who knew?? This is my go-to cake, anytime I am supposed to bring a dessert anywhere and I don’t really have time to bake. It’s SUPER simple and it’s just about the yummiest thing on the planet.

Have you heard of The Cake Mix Doctor? If you aren’t familiar with this book, you need to see it. The author takes a regular old cake mix, adds a few other ingredients, and makes miracles happen!

Here’s the recipe:

Darn Good Chocolate Cake
Grease and flour bundt pan.
Preheat oven to 350 degrees.
Add the following ingredients to a large bowl. Mix for 3 minutes.
1 Package chocolate cake mix
1 Package (3.9 ounces) instant chocolate pudding
4 Eggs
1 Cup sour cream
1/2 Cup warm water
1/2 Cup vegetable oil

Fold in:
1 and 1/2 Cup chocolate chips (I use Mini Nestle Chocolate Chips.)
Bake for 45-50 minutes.

In times when I didn’t have any chocolate chips in my pantry (can’t believe that’s even possible since I buy them in bulk) I used semi-sweet chocolate squares instead. I chopped them up and really liked the small little chocolatey bits they added to the cake.

I used my Pampered Chef bundt pan to make the cake.

Here’s the cake fresh out of the oven.

And cooling…

Don’t you just love a vintage cake pans? I have a couple of them. This one is a treasure I found at Goodwill.

It was only $2.50! Such a cute little vintage cake carrier, and so perfect for transporting my cake. The reason I made this cake, this time, was for Senior Night for the basketball team at the high school. I didn’t take my cake in the cute little carrier this time. I’m afraid a bunch of hungry boys wouldn’t appreciate the cuteness. Instead, I put the cake on my $2.oo silver tray. Every time I walk into a thrift store I look for silver trays or platters. They are usually under $3.00 and I’m never sad if my plate doesn’t make it home. You can’t even buy a plastic platter at the Party Store for that price! Ok, back to that cake.

I think of the keys to this cake’s yumminess is the frosting. Homemade frosting, instead of that canned stuff, makes all the difference.

Mix together:
3 and 1/2 Cup powdered sugar
1 Cup unsweetened cocoa powder
3/4 Cup butter, softened
1/2 Cup room temperature milk
2 tsp vanilla

Here’s the finished cake.

It’s moist, really yummy, and so cute in the little cake carrier.

Happy baking!

Valentine Sugar Cookie Recipe

January 29, 2016 By Becca Leave a Comment

I make sugar cookies for just about every occasion. With Valentine’s Day just around the corner, I’m thinking I might need to make some of these this weekend.

My daughter loves to help frost sugar cookies. She did a fabulous job with the snowflake sugar cookies that we made at Christmas. She tends to get frustrated when her lines don’t turn out as smooth as mine. I first started making these when I was about her age, so I’ve had a bit more time to practice.

Sometimes I use decorator tips and pastry bags to frost cookies and other times I just use Ziploc bags with the tips cut off. If you choose to go the Ziploc route, make sure you use freezer bags. Regular sandwich bags aren’t strong enough.

I love decorating cookies with my kids!

I usually buy my sanding sugar from Williams Sonoma, because I love the bright colors. With a little sugar, food coloring, and an empty Ziploc, you can make your own sanding sugar.

A cup of sugar and one or two drops of food coloring is all you need. Shake it all together, in a Ziploc, until there are no lumps of color.

My color, for these cookies, wasn’t as vivid at the color from Williams Sonoma, but it sure was less expensive!

Here’s the recipe for the sugar cookies, if you haven’t seen it before.

Happy baking!
Happy Valentine’s Day too!

Hot Cocoa Station and Warm Quick Bread

December 5, 2015 By Becca 3 Comments

The hot cocoa station has taken its place in the kitchen. I think this is one of my daughter’s favorite traditions about the Holidays. She loves coming home after school and making herself a cup of cocoa. My absolute favorite cocoa is Williams Sonoma Peppermint Hot Chocolate. It’s to die for, friends. It takes a little longer to make, so my kids tend to go for the Nestle Quick hot chocolate. I pour that into a cute jar and it’s ready to go for an afternoon warm-me-up.

When you combine the hot cocoa station with some homemade banana bread or some warm pumpkin bread, it makes for some happy kids after school.

I must confess that the pumpkin bread is from a box. I bought the Krusteaz Pumpkin Bread from Costco before my surgery because I didn’t think I’d be in the mood for baking. We’ve all decided that we like this with butter and cinnamon sugar on top.

The banana bread is homemade. I couldn’t resist baking when I saw that we had a few over-ripe bananas. As much as I love making homemade bread with yeast, I also love a good quick and easy quick bread recipe.

Here’s the recipe I use for Banana Bread:

3/4 cup sugar

1/2 cup butter, softened

2 eggs

2 medium ripe bananas (mashed)

1/3 cup milk

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

Preheat oven to 350 degrees.

Grease the bottom of a bread pan.