Sweet Kat's Kitchen

A TRUE INSPIRATION

2012-01-24T21:22:00.001-08:00

As you know, most of my posts are baking recipes. But today I would like to share with you a wonderful story that really touched my heart. I had received a comment from Heather in my last post asking that I contact her because she had a question. I wrote to her and she shared her journey with me. Six years ago Heather gave birth to a beautiful daughter, Lily. What a joyous time for her and her husband. But soon after Heather got news that would turn her world upside down. Please click on the above ribbon to read Heather's story. She is a courageous wife, mother and a survivor and I am proud to share her story with you.

VALENTINE HEART COOKIES

2012-01-18T03:57:00.001-08:00

It is hard to believe that Christmas has come and gone. Soon Valentine's Day will be here. This is a nice little cookie to make for those special someone's in your life. It is a recipe that I got from the Land O'Lakes website. They are easy to make and taste so good. Your little ones might want to help with the chocolate dipping.

Cookie
1 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
3/4 c. granulated sugar
1 tsp. peppermint extract
1 lg. egg
3 c. all-purpose flour

Glaze
2 c. semi-sweet chocolate chips
2 T. vegetable shortening

Combine the butter, cream cheese, sugar and peppermint extract in a large mixing bowl and beat with mixer on medium speed until light and fluffy. Add the egg and beat until well combined. Reduce the mixer speed to low and gradually add the flour. Continue beating until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate dough 2 hours or overnight.

Heat oven to 350 degrees. Roll out dough, one-half at a time (keep remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets; cool completely.

Melt chocolate and shortening in small saucepan over low heat, stirring constantly until melted. Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; re3frigerate until chocolate is firm. Store refrigerated.

CHOCOLATE CHIP COFFEE CAKE

2011-12-28T11:40:00.000-08:00

This recipe is from my Sweet Kathleen's Cookbook and is perfect for a brunch. It is moist and loaded with chocolate chips.

Cinnamon Topping
1/4 c. granulated sugar
1 tsp. ground cinnamon

Cake
1 3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. (1 stick) butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 1/4 c. granulated sugar
2 tsp. vanilla extract
2 lg. eggs, room temp
1/4 c. milk
1 c. semi-sweet chocolate chips
2 T. all-purpose flour
1 T. butter, melted

Preheat oven to 325. Grease a 9-inch springform pan. Prepare Topping: In small bowl combine the sugar and cinnamon. Cake: Sift together the 1 3/4 cups flour, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream the 1/2 cup butter, cream cheese, sugar and vanilla extract on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Mix the chocolate chips with the 2 tablespoons flour and fold into batter. Spoon the batter into the prepared pan and spread evenly. With a pastry brush spread the 1 tablespoon melted butter over the batter. Sprinkle the cinnamon-sugar evenly over the batter. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Carefully run a knife around the edge of the pan to loosen. Remove sides of the pan. Cool completely before slicing. Serves 10-12.

TOMATO BRUSCHETTA

2011-12-25T09:58:00.001-08:00

I hope you all had a wonderful Christmas. I know how hectic the season is and we are getting a little tired of baking. This is a delicious and easy appetizer that would be perfect for New Year's. Dried basil can e substituted but it is best with fresh.

6 roma (plum) tomatoes, chopped
1/2 c. sun-dried tomatoes in oil
3 cloves minced garlic
1/4. c. olive oil
2 T. balsamic vinegar
1/4 c. fresh basil, stems removed
1/4 tsp. salt
1/4 tsp. ground black pepper
1 French baguette
2 c. shredded mozzarella cheese

Preheat oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, or until slightly brown. Divide the tomato mixture evenly over the slices. Top the slices with mozzarella. Broil for 5 minutes, or until the cheese is melted.

WISHING YOU A HAPPY HOLIDAY SEASON

2011-12-14T09:46:00.000-08:00

It is so hard to believe that Christmas is only 12 days away! I hope all of you have a wonderful holiday filled with joy and happiness. I look forward to the New Year and sharing some of my favorite recipes with all of you.

RED VELVET POUND CAKE

2011-12-08T18:11:00.000-08:00

With Christmas fast approaching, I am sure that many of you are busy baking and getting ready for the holiday. I love the Christmas season and the entertaining too. This pound cake will look so pretty on your holiday buffet table and I know your guests will enjoy it.

Cake

3 c. all-purpose flour

3 T. unsweetened baking cocoa

¼ tsp. baking soda

¼ tsp. salt

1 c. (2 sticks) butter, softened

2 2/3 c. granulated sugar

6 lg. eggs, room temperature

1 T. vanilla extract

1 c. sour cream

2 T. heavy cream

2 bottles ( 1 oz. each) red food coloring

Glaze

¼ c. milk

5 T. butter

½ c. granulated sugar

1 c. white chocolate baking chips

1 tsp. vanilla extract

Preheat oven to 325°F. Grease and flour a 12-cup Bundt pan or spray with nonstick baking spray containing flour. Sift together the flour, baking cocoa, baking soda and salt. Sift again. Set aside.

In large mixing bowl, cream the butter, sugar and vanilla on medium speed for 10 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the sour cream, heavy cream and the food coloring. Add the flour mixture in thirds. Mix just enough to blend the batter after each addition.

Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 25 minutes. Remove cake from the pan onto wire rack to cool completely. Drizzle the glaze over cooled cake. Serves 16.

Prepare glaze: In saucepan bring milk, butter, and sugar to boil over medium heat. Remove from the heat and whisk in the vanilla and chips until the chips are melted. Strain mixture through mesh strainer and cool about 3 minutes before using.

ANGINETTES (LEMON DROP COOKIES)

2011-11-21T05:53:00.000-08:00

Growing up in an Italian family these cookies were always a favorite at the holidays. I remember visiting my aunts at Christmas and these would always be on the cookie tray. I love them, they are not too sweet. I was happy with my recipe, but wanted to improve it a little. So this year I changed it and am pleased with the results. I hope you will enjoy them. They are easy to make and are delightful to eat. Happy Baking!

3 c. all-purpose flour

1 T. baking powder

2 sticks of butter melted and set aside

2 lg. eggs

1/2 cup granulated sugar

1 T. vanilla extract

1 T. lemon extract

1/2 cup orange juice

Glaze:

· 2 cups confectioner’s sugar

· 1 tsp. lemon extract

· Cold water

· Colored sprinkles

· In a large bowl, sift flour and baking powder. Set aside. In a smaller bowl, mix eggs, sugar, orange juice, vanilla and lemon extract with electric mixer. Add melted butter add this mixture to the flour mixture.(If mixture is too soft, set it aside for a while until it is a texture that you can pick up with your hands and roll into a ball)

· Roll cookies into 1-inch balls and place onto ungreased cookie sheet. Bake at 350 degrees on center rack for 10-12 minutes. Remove from cookie sheets and cool on wire racks.

· Glaze:

· In a small sauce pan, put 2 cups confectioner’s sugar, 1 tsp. lemon extract and cold water (use your judgment) and mix until it is a good frosting consistency. After cookies cool….take them and dip them into the frosting. Add sprinkles if you like!

WISHING YOU A HAPPY THANKSGIVING

2011-11-19T04:48:00.001-08:00

CHERRY VANILLA POUND CAKE

2011-10-31T19:09:00.001-07:00

This pound cake is perfect for the upcoming holiday season. It is a recipe from my Sweet Kathleen's Cookbook and it makes such a pretty presentation. It has a wonderful vanilla flavor and is very moist. Be sure to use pure vanilla extract. I think your guests will really enjoy it.

Cake

1 (10-oz.) jar red maraschino cherries

1 (10-oz.) jar green maraschino cherries

3 c. all-purpose flour

½ tsp. baking powder

¼ tsp. salt

1 c. (2 sticks) butter, softened

½ c. vegetable shortening

2 T. vanilla extract

2 2/3 c. granulated sugar

6 lg. eggs, room temperature

1 c. milk

Vanilla Glaze

2 c. confectioners’ sugar, sifted

2 T. light corn syrup

4 T. milk

2 tsp. vanilla extract

Preheat oven to 325ºF. Grease and flour a 12-cup Bundt pan, or spray with nonstick baking spray with flour.

Drain cherries and cut in half. Cut each half into four pieces. Press between paper towel to absorb moisture.

Sift together the flour, baking powder and salt. Sift again. Stir in cherries. Set aside.

In mixing bowl, cream the butter, vegetable shortening, vanilla extract and sugar on medium speed 10 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour-cherry mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just enough to blend the batter after each addition.

Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Let cake cool in the pan on a wire rack for 1 hour. Remove pan and place cake on a wire rack and allow to cool completely. Drizzle vanilla glaze over cooled cake. Serves 16.

Prepare glaze: Put all glaze ingredients into a medium saucepan over low heat and stir until smooth. Remove from heat. If necessary, strain through mesh strainer to make the glaze velvety smooth. Cool for 1-2 minutes before using.

STRUFFOLI - (HONEY BALLS)

2011-10-28T19:23:00.001-07:00

As I mentioned in my previous post, I am including some recipes that are not related to baking that I thought you might like. Growing up in an Italian family in New York it would not have been Christmas without Struffoli. For those of you who are not familiar with them, let me introduce you. They are small honey balls that are fried and are just yummy. I guess you can bake the dough, but they really wouldn't be the same without the deep frying. Living in Atlanta, if you want to have these little treasures you really need to make them yourself. Many Christmas's ago, my Mom and I just didn't have the time to make them. So we went to an Italian deli here in Atlanta to purchase them. They looked good all piled high on a plate so we said let's get them. Big mistake. They were like hockey pucks. Hard as a rock. When making Struffoli that could be a problem. But I always remember my Mom's and aunts were so delicious. I just couldn't wait to dig my fingers into that pretty mound. This recipe, I believe, is very similar to theirs. I hope you give them a try. I posted this recipe on my Italian blog, but I know many of you do not follow that blog so I thought I would post it here too. Let me know what you think and if you do make Struffoli is your recipe similar. If any of you would like to follow my Italian Blog too just click here. I plan to post lots of new recipes but I do have some recipes posted that you might enjoy.

1 c. all-purpose flour (more if needed)
1/4 tsp. salt
2 lg. eggs
1/2 tsp. grated lemon or orange zest
Vegetable oil for frying
1 c. honey
Multicolored candy sprinkles, diced candied orange peel, candied cherries or toasted sliced almonds (I just like to use the candy sprinkles)

In a large bowl, combine the 1 cup flour and salt. Add the eggs and zest and stir until well blended. Turn the dough out onto a lightly floured board and knead until smooth. Add a little more flour if the dough seems sticky. Shape the dough into a ball, cover with an overturned bowl and let rest for 30 minutes.
Cut the dough into 1/2-inch slices. Roll each slice between your palms into a 1/2-inch thick rope and cut the rope into 1/2-inch nuggets. If the dough feels sticky, use a tiny bit of flour to dust the board or your hands.
Pour about 1-inch oil into a wide heavy saucepan or a deep fryer. Heat the oil to 370 degrees or until a small bit of the dough dropped into the oil sizzles, swims rapidly round the pan, and turns golden brown. Slip just enough struffoli into the pan to fit without crowding. Cook, stirring once or twice with a slotted spoon, until crisp and evenly golden brown, 1 to 2 minutes. Remove with the slotted spoon and drain on paper towels. Continue with the remaining dough.
When the struffoli are all fried, gently heat the honey just to a simmer in a large saucepan. Remove from the heat; add the struffoli and toss well. Pile the struffoli on a plate. Decorate with multicolored sprinkles.

MUFFIN FRITTATAS

2011-10-25T18:34:00.001-07:00

I know you are probably thinking if you have come to the right blog. Yes, this is Sweet Kat's Kitchen have no fear. All of my recipes that I have posted have been baking related. As you know, it is my passion. But I also love to cook and entertain. With the holidays fast approaching I thought I would share some of my favorite recipes with you. Of course, I will also be posting baking recipes too! These little muffin frittatas would be wonderful for a holiday brunch. I found this recipe on Allrecipes that was submitted by the American Egg Board. There are many recipes for frittatas (Italian omelet) but I like this idea of doing them in individual muffin cups and maybe you will too.

6 lg. eggs
1/2 c. milk
1/4 tsp. salt
1/8 tsp. pepper
1 c. shredded cheddar cheese
3/4 c. chopped zucchini
1/4 c. chopped red bell peppers
2 T. chopped red onion

Heat oven to 350 degrees. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each. Bake just until set, 20-22 minutes. Cool on rack 5 minutes. Remove from cups. Serve warm.

PUMPKIN PECAN RUM CAKE

2011-10-25T06:46:00.001-07:00

A moist and tender pumpkin cake topped with a light rum flavored glaze and chopped pecans. Perfect for a holiday buffet. Recipe courtesy of Nestles and one I have used many times. I don't think you will be disappointed.

Cake
3/4 c. coarsely chopped pecans
3 c. all-purpose flour
2 T. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) butter, softened
1 c. packed brown sugar
1 c. granulated sugar
4 lg. eggs
1 can (15 oz.) solid-pack pumpkin
1 tsp. vanilla extract

Rum Butter Glaze
1/4 c. butter
1/2 c. granulated sugar
2 T. water
2-4 tbsp. dark rum

Preheat oven to 325 degrees. Grease (or use nonstick cooking spray) a 12-cup Bundt pan. Sprinkle nuts over bottom of pan.

Sift together the flour, pumpkin pie spice, baking soda and salt. Set aside.

In large mixing bowl beat butter, brown sugar and granulated sugar with mixer on medium speed until light and fluff. Add eggs one at a time and beat well. Add pumpkin and vanilla extract; beat well. Reduce mixer speed to low and add flour mixture 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan. Bake for 60-70 minutes or til pick comes out clean. Cool 10 minutes. Make holes in cake with long pick or wooden skewer, pour half of glaze over cake. Let stand 5 minutes and invert cake onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool. Glaze: Melt butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in dark rum.

WHITE CHOCOLATE MACADAMIA COOKIES

2011-10-06T05:17:00.001-07:00

These cookies have lots of good things in them. White chocolate, macadamia nuts, lemon flavoring--yummy. As you know I love chocolate, lemon and you guessed it--nuts. So this is my kind of cookie. I hope it is yours too!

1 ¾ c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ c. (1 stick) butter, softened
1 c. packed light brown sugar
¼ c. granulated sugar
1 tsp. lemon extract
1 lg. egg
1 c. coarsely chopped macadamia nuts
1 c. white chocolate chips

Preheat oven to 300ºF. Lightly grease cookie sheets. Sift together the flour, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream the butter, sugars and lemon extract on medium speed until light and fluffy. Add the egg and blend well. Reduce the mixer speed to low and gradually add the flour mixture. Mix just until blended. Fold in the chopped nuts and chips. Using a 2 tablespoon measure, drop dough on cookie sheets, spacing them about 3-inches apart. Gently press down on cookies with the back of a spoon to spread out into a 2-inch circle. Bake for 20 minutes or until lightly browned around the edges. Remove cookies to wire racks to cool completely. Store in airtight container. Makes about 24 cookies.

CANDY CUPCAKES

2011-09-26T17:49:00.001-07:00

Do you love candy and cake? If so, these cupcakes are for you. They are a rich chocolate cake with oh-so-yummy peanut butter frosting and topped with a miniature peanut butter cup. Heavenly. The peanut butter frosting really makes these cupcakes shine. They are one of my favorite cupcake combination's. It is so hard to eat just one. Kids of all ages will ask for more.

Cupcakes
1 c. all-purpose flour
1 c. granulated sugar
6 T. unsweetened cocoa powder
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
6 T. canola oil
1 lg. egg
1 tsp. vanilla
1/2 c. boiling water

Frosting
1 1/2 sticks butter, room temp
1 1/2 c. confectioners sugar, sifted
1 1/2 c. smooth peanut butter
1/2 c. heavy cream
miniature peanut butter cups for decorating

Preheat oven to 350. Line 12 muffin cups with paper liners. Sift flour, sugar, cocoa powder, baking soda, baking powder and salt in large mixing bowl. Whisk
milk, oil, egg and vanilla. Slowly add to flour mixture beating with mixer till well combined. Then beat in water. Spoon into prepared cups and bake 18 to 20 minutes or until pick comes out clean. Cool in pan 10 minutes, then remove to cool completely. Frosting: In large mixing bowl with mixer on medium-low beat butter, confectioners sugar, peanut butter and cream until smooth and combined. Increase speed and beat an additional 2 minutes. Frost cooled cupcakes and decorate with miniature peanut butter cups.

Yummy Cranberry Bars

2011-09-10T16:46:00.000-07:00

These cranberry bars are made with dried cranberries and sour cream. They are moist and so delicious. The crust is buttery and they have a golden crumb topping. So easy to prepare and you can enjoy them anytime.

1 c. butter, softened
1 c. packed brown sugar
2 c. quick-cooking oats
1 1/2 c. plus 2 T. all-purpose flour, divided
2 c. dried cranberries
1 c. sour cream
3/4 c. granulated sugar
1 egg, lightly beaten
1 T. grated lemon peel
1 tsp. vanilla extract

In a large bowl, cream the butter and brown sugar until light and fluffy. Combine oats and 1 1/2 cups flour; add to the creamed mixture until blended. Set aside 1 1/2 cups for topping.

Press remaining crumb mixture into an ungreased 13x9 inch baking pan. Bake at 350 degrees for 10-12 minutes or until lightly browned.

In a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining 2 tablespoons flour. Spread evenly over crust. Sprinkle with the reserved crumb mixture.

Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.

ZUCCHINI CUPCAKES

2011-08-30T18:50:00.000-07:00

Back in July I posted a recipe for Zucchini Muffins and received many comments on them. It appears many of you like zucchini. I love, love zucchini. I was browsing the Taste of Home website and came across this recipe for Zucchini Cupcakes. I have never made zucchini cupcakes but these sounded so good. The reviews were very favorable and the recipe won some awards. This recipe did not disappoint. They are absolutely delicious and the frosting is so yummy and perfect with these little cakes. I hope you will give them a try. If you don't like them too spicy eliminate the ground cloves.

Cupcakes
3 lg. eggs
1 1/3 c. granulated sugar
1/2 c. canola oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 c. shredded zucchini

Caramel Frosting
1 c. packed light brown sugar
1/2 c. butter, cubed
1/4 c. 2% milk
1 tsp. vanilla extract
1 1/2 to 2 c. confectioners' sugar, sifted

In a large bowl, beat the eggs, sugar, oil, orange juice and almond extract. Sift dry ingredients and gradually add to egg mixture and mix well. Stir in the zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting: Combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla extract. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1 1/2 to 2 dozen.

AMARETTO POUND CAKE

2011-08-23T18:56:00.001-07:00

I love almonds and this pound cake from my baking cookbook is loaded with almond flavoring. It is very moist and flavorful and is one of my favorite cakes. If you like almonds too, this cake is for you. I don't think you will be disappointed. Enjoy!

Cake
3/4 c. sliced almonds
3 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, softened
2 2/3 c. granulated sugar
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. lemon extract
2 tsp. almond extract
6 lg. eggs, room temperature
1 c. sour cream
2 T. heavy cream

Amaretto Glaze
1/2 c. granulated sugar
1/4 c. water
2 T. butter
1/4 c. amaretto
1/2 tsp. almond extract

Preheat oven 315ºF. Spray a 12-cup Bundt pan with nonstick baking spray containing flour. Sprinkle sliced almonds evenly on bottom of pan. Or use a tube pan and sprinkle almonds on top of batter.

Sift together the flour, baking soda and salt. Sift again. Set aside.

In large mixing bowl, beat the butter on medium speed til smooth. Add the sugar, vanilla extract, orange extract, lemon extract and almond extract and continuing mixing for 8 minutes or until very light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in the heavy cream.

Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Remove the pan and place the cake on a wire rack with a piece of wax paper under the rack. Spoon the glaze over the cake slowly to allow the glaze to soak into the cake. Cool completely, preferably overnight, before serving.

Glaze: Bring all glaze ingredients to boil over medium heat and stir until sugar is completely dissolved. Use immediately.

CHOCOLATE RASPBERRY LOAF

2011-08-17T06:28:00.001-07:00

This is an easy and yummy loaf. It was popular at the bake sale we had on Saturday. I have included a recipe for a glaze, but it is optional. The cake is delicious and rich without it. I hope you enjoy it. The combination of chocolate and raspberries is wonderful.

LOAF

6 oz. semisweet chocolate chips

¼ c. butter

2 c. all-purpose flour

½ c. granulated sugar

1 tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

2 lg. eggs, lightly beaten

¾ c. milk

½ c. seedless raspberry jam

1 tsp. vanilla extract

GLAZE

2 T. heavy cream

2 T. seedless raspberry jam

1 c. confectioners’ sugar, sifted

Preheat oven to 350ºF. Grease a 9x5x3 loaf pan. Melt the chocolate chips and butter in small saucepan over very low heat. Set aside to cool. Sift together the flour, sugar, baking soda, baking powder and salt. Set aside.

In large mixing bowl combine the eggs, milk, jam and vanilla extract on low speed until well blended. Add the chocolate mixture. Gradually add the flour mixture and mix just until moistened.

Spoon the batter into the prepared pan and spread evenly. Bake for 50-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove the pan and place the loaf, top side up, onto a wire rack to cool completely. Drizzle raspberry cream glaze over cooled loaf. Serves 8-10.

Prepare glaze: Stir together all glaze ingredients until blended. Add a little more cream or sugar to make glaze a drizzling consistency. Use immediately.

READY FOR FALL!

2011-08-16T18:55:00.000-07:00

I just can't believe that fall will be here soon. It is the perfect time to bake. I will be posting lots of recipes so please be sure to stop back soon. If anyone is looking for a special recipe, please let me know in this post and I will try to include the recipe in future posts. Happy Fall and Happy Baking!

LOCAL BAKE SALE PARTY!!

2011-07-26T19:38:00.000-07:00

We’re having a Bake Sale Party

And we are inviting You!

Saturday, August 13^th

12 p.m. – 3 p.m.

2259 Collinworth Drive

Marietta, GA

Kat & Lucinda

770-509-7204

678-402-8115

ZUCCHINI MUFFINS

2011-07-06T16:39:00.001-07:00

Zucchini is by far the best known and most popular of the summer squashes. Before using the zucchini in this recipe, rinse and dry, then cut off the stem end before shredding onto layers of paper towels to absorb some of the excess moisture. This recipe was adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger. They are really yummy and easy too!

1 1/2 c. all-purpose flour
3/4 c. granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
2 lg. eggs
1/3 c. canola oil
1/4 c. orange marmalade
1 tsp. vanilla extract
1 zucchini, 4 oz. total, shredded and drained
3/4 c. dark raisins or dried sweet cherries
1/4 c. pecans or almonds, chopped

Preheat oven to 400 degrees F. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

In a bowl, sift together the flour, sugar, baking powder, baking soda, salt and cinnamon.

In another bowl, whisk together the eggs, oil, marmalade, vanilla and zucchini until blended. Add the flour mixture in three additions and beat just until evenly moistened and smooth. Stir in the raisins and nuts just until evenly distributed. The batter will be stiff.

Spoon into muffin cups, filling each no more than three-fourths full. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted in the center comes out clean, about 17 to 20 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature with butter.

PEACHY PECAN COFFEE CAKE

2011-06-15T04:27:00.000-07:00

It seems like so long since I have posted a recipe. I have been having computer problems which has taken up a lot of my time. But I have made much progress in getting these issues resolved so I thought I would post this recipe. This is a great recipe and is from my baking cookbook. When peaches are not in season, you may used sliced canned peaches. I hope you enjoy it and Happy Summer.

Topping/Filling

2 c. chopped pecans

1/3 c. packed light brown sugar

3 T. granulated sugar

1 tsp. ground cinnamon

Cake

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

½ c. (1 stick) butter, softened

1 c. granulated sugar

1 tsp. vanilla extract

2 lg. eggs, room temperature

1 c. sour cream

2 c. sliced peeled fresh peaches or 1 (28 oz.) can sliced peaches, drained

Preheat oven to 325ºF. Grease a 10-inch springform pan. Set aside.

Topping/Filling: In a small bowl, combine all topping ingredients. Set aside.

Sift together the flour, baking powder, baking soda and salt.

In large mixing bowl, cream the butter, sugar, and vanilla extract on medium speed until light and fluffy. Add the eggs one at a time beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Spoon half the batter into the prepared pan. Sprinkle with 1 cup of the pecan mixture. Top with the remaining batter and ½ cup of the pecan mixture. Bake for 30 minutes. Carefully remove the cake from the oven and place on a wire rack. Arrange the peach slices over the cake. Sprinkle with the remaining pecan mixture. Return to oven and bake another 20-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen. Remove sides of the pan. Serves 12.

BLUEBERRY PIE

2011-05-16T19:31:00.001-07:00

Most of us have a soft spot for pies. To me it brings back the time watching my grandmother making pies from scratch and helping her roll out the dough. I would wait impatiently peaking in front of the oven for the pie to brown. Then waiting for it to cool and finally a big slice of delicious pie topped with an even bigger scoop of vanilla ice cream. In my previous post, I gave you the recipe for my favorite pie crust so now it is time to make a pie! And what could be more delicious than a blueberry pie loaded with plump blueberries.

2 rolled out rounds of perfect pie crust dough
4 c. blueberries
1 T. lemon juice
3/4 c. granulated sugar
3 T. cornstarch
1/2 tsp. grated lemon peel
1/4 tsp. ground cinnamon

Egg Wash
1 lg. egg yolk
1 T. cream

Fold 1 dough round in half and transfer to a 9-inch pie dish. Unfold and ease into the pan and pat it firmly into the bottom and up the sides of the pan. Trim the edge of the dough leaving 3/4-inch of overhang. Set aside until ready to use. Place the blueberries in a large bowl and sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon peel and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Transfer to the dough-lined pan. Fold the remaining dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1-inch overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. In a small bowl, beat the egg yolk and cream and brush evenly over the pastry and pastry rim. Make a few slits near center of pie to allow steam to escape. Wrap edges of pie with strip of aluminum foil to prevent excess browning. Refrigerate the pie until the dough is firm 20 to 30 minutes. Position a rack in the lower third of the oven and preheat to 375 degrees F. Remove the chilled pie from the fridge and place on a larger baking pan, to catch any spills. Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Place the baked pie on a wire rack to cool for several hours. Serve at room temp with whipped cream or vanilla ice cream.

Note: If using frozen blueberries (do not thaw) and increase the baking time by 10 to 15 minutes.

MAKING THE PERFECT PIE CRUST

2011-05-13T18:00:00.001-07:00

Everyone has their favorite pie crust recipe. Some contain all butter, others a combination of butter and shortening, or just all shortening and the list goes on. Last fall, when it was time to make all the delicious pies for the season, apple, pumpkin, pecan, etc. I went in search of the perfect pie crust. I had a good recipe, but I wanted something really special. One that was flaky, tender and very easy to work with. Well after much trial and error, I found the perfect recipe and will not use another pie crust recipe ever again. I am not exactly sure where this recipe originated but it probably was in a 1950's or 1960's woman's magazine from some of the research that I did. Maybe some of you use this recipe already. If not, I urge you to give it a try. I don't think you will be disappointed. I sent the recipe to a good friend of mine in California and she was thrilled with the results. She declared it the perfect pie crust. I will be posting some delicious summer pie recipes to go with your perfect pie crust!

4 c. all-purpose flour

1 T. granulated sugar

2 tsp. salt

1 ¾ c. Crisco shortening, cut into pieces

½ c. cold water

1 T. white distilled vinegar

1 lg. egg

In large bowl, stir together the flour, sugar and salt. Cut the shortening in with a pastry blender until crumbly. In small bowl, beat together the water, vinegar and egg. Add to flour mixture. Stir until all ingredients are moistened. Divide dough into 4 or 5 portions and flatten each into a flat round patty ready for rolling. Wrap each patty in plastic and if using any of them right away chill for at least ½ hour. Otherwise freeze the others and remove from freezer about 30 minutes before using.

To prebake pie shell. Chill shell in refrigerator for 30 minutes. If the shell has been preformed and frozen, thaw it at room temperature for 20 minutes. Preheat oven to 450. Line pie shell with circle of parchment or wax paper and fill it with 2 ½ cups of dried beans or rice or pie weights spread to the edge and place more near the sides than in the center. Set the pie shell on a baking sheet. Bake for 10 minutes, then decrease heat to 375 and bake for 5 minutes more. Remove pie shell from oven. Remove parchment and beans or rice out of shell. Prick the bottom of the pie shell in 3 or 4 places with the point of a sharp knife to prevent the shell from forming bubbles as it finishes baking. Return shell to oven and bake for 15 to 18 minutes, or until it is golden brown. Cool completely before filling.

VANILLA ICE CREAM WITH BLACKBERRY SAUCE

2011-05-10T05:38:00.001-07:00

It is hard to believe but the warm weather is finally arriving here in Atlanta. It is going to be 90 here today. To me nothing is more refreshing than a bowl of ice cream. And top it with a delicious blackberry sauce, and well, it is just yummy. The sauce is very easy to prepare and it looks so pretty drizzled over the ice cream and topped with a few whole blackberries. I hope you enjoy this easy recipe.

1 quart vanilla ice cream
1/2 c. granulated sugar
1/4 c. water
2 1/2 pints blackberries, divided
1 tsp. lemon juice

In a nonreactive saucepan, bring the sugar and water to a boil over medium heat. Add 2 pints of the blackberries and stir to combine. Cook, stirring occasionally, until the berries break down, about 8 minutes. Transfer the mixture to a blender and add the lemon juice. Puree the berry mixture, then strain it through a fine-mesh sieve. Cover and refrigerate until ready to serve.

When ready to serve, scoop the ice cream into bowls, drizzle with the blackberry sauce and top with a few of the remaining blackberries. Serves 6.

MY WISH FOR YOU

2011-05-01T19:52:00.000-07:00

THANKS, MOM!

2011-04-26T05:42:00.001-07:00

A sweet delicious cake is the perfect way to top off a Mother's Day meal. Your home-baked cake can serve as a beautiful gift to remind her how special she is. This light and airy Orange Chiffon Cake would be perfect.

6 lg. eggs, separated plus 1 additional egg white
2 1/4 c. sifted cake flour
1 1/2 c. superfine granulated sugar
1 T. baking powder
1/2 tsp. salt
1/2 c. vegetable oil
3/4 c. freshly squeezed orange juice
2 T. orange zest
1 tsp. pure vanilla extract
3/4 tsp. cream of tartar

Note: To make superfine sugar, process 1 1/2 cups granulated sugar in your food processor about 30 seconds.

Glaze:
1/2 c. butter
2 c. sifted confectioners' sugar
2 to 4 T. fresh orange juice
1/2 tsp. grated orange peel

Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).
Preheat oven to 325 degrees F. Have ready a 10-inch two piece tube pan. Do not grease pan.
Place the flour, sugar (minus 3 tablespoons), baking powder, and salt in a large mixing bowl. Beat with electric mixer until combined. Make a well in the center of the flour mixer and add the egg yolks, oil, orange juice, zest and vanilla extract. Beat about one minute or until smooth.
In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons sugar and beat until stiff peaks form. With a large rubber spatula gently fold the egg whites into the batter just until blended.
Pour the batter into the ungreased tube pan and bake for 55-60 minutes or until a wooden pick inserted in the center comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan. To remove from pan run a long metal spatula around the inside of the pan and center. Invert onto a serving plate.
Glaze: Melt butter in small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake.

LEMON MERINGUE PIE

2011-04-17T06:04:00.000-07:00

This pie would make a wonderful addition to your Easter or Mother's Day gathering. I get many requests for this pie at this time of the year. For those of you who like lemon, this pie is for you.

1 ½ c. granulated sugar

½ c. plus 2 T. cornstarch

2 ½ c. cold water

5 lg. egg yolks

2 T. butter

2 T. lemon zest

½ c. lemon juice

1 baked 10-inch pie shell

Meringue

5 lg. egg whites

¾ c. granulated sugar

¼ tsp. cream of tartar

Combine sugar and cornstarch in pan. Add the water, and using a whisk, stir until the mixture is well dissolved, making sure no cornstarch lumps remain. Whisk in the egg yolks and stir until mixture is smooth. Cook whisking constantly until thickened then cook for 1 minute. Whisk in the butter, remove from heat and quickly whisk in the lemon zest and lemon juice and stir until blended. Immediately cover the mixture to keep it warm. Set aside. To make the meringue: Combine the egg whites, sugar and cream of tartar in a tabletop mixer bowl. Place the bowl over a pan of barely simmering water. Stir continuously with whisk until the mixture is just warm to the touch. Return bowl to mixer and whip at high speed until meringue forms soft peaks. Meringue should be glossy and smooth, not chunky. Pour lemon filling into baked pie shell and spread it out evenly. Make sure the meringue meets the outside rim of the crust all the way around the pie. Use a spatula to shape meringue into swirls. Bake for 6 minutes at 400 degrees. Let pie cool for 4 hours before serving. Best made day it is served. It may be stored uncovered at room temperature overnight, but some liquid will form under the crust the next day.

BUNNY CREAM PUFFS

2011-04-10T05:35:00.001-07:00

Aren't these little bunnies too cute! I saw them on the Land O Lakes website and couldn't resist sharing them with you. They promise to make young and old smile. Your children will have fun helping you decorate them. For more great Easter recipe ideas, please visit www.landolakes.com.

Cream Puffs
1 c. water
1/2 c. Land O Lakes butter
1 c. all-purpose flour
4 lg. eggs

Filling
1 (3.3 oz.) pkg. white chocolate instant pudding
1 1/4 c. cold milk
1 c. whipping cream, whipped

Decorations
Large marshmallows
Decorative sugar
Toothpicks
Vanilla flavored candy-coating, melted
Mini semi-sweet chocolate chips
Black string licorice, cut into thin 3/4 inch strips
Small round pink candies, such as mini candy-covered chocolate pieces
Powdered sugar, if desired

Heat oven to 400 degrees F. Combine water and butter in saucepan. Cook over medium heat until mixture comes to a full boil. Reduce heat to low, stir in flour vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Beat in 1 egg at a time until mixture is smooth.

Drop dough by 1/4 cupfuls, 3 inches apart onto ungreased baking sheet. Bake for 35 to 40 minutes or until puffed and golden brown. Pierce each puff gently with fork to allow steam to escape. Cool completely.

Prepare pudding mix using 1 1/4 cups milk, as directed on package. After pudding is set, gently stir in whipped cream. Cover; refrigerate until serving time.

To create bunnies, cut off cream puff tops. Cut large marshmallows crosswise into 3 pieces. Dip cut sides into decorator sugar for ears. Using toothpicks, attach marshmallows into top of cream puff for ears. Use melted candy coating to attach chocolate chips for eyes.

Just before serving, fill bottom half of cream puff with 1/3 cup filling. Press licorice strips for whiskers and pink candies for nose into filling. Place decorated cream puff top over filling. Sprinkle with powdered sugar, if desired.

Italian Easter Egg Wreath

2011-04-07T06:21:00.001-07:00

There are many variations to this Italian Easter Bread. I hope you like mine. I always remember going to my grandmother's house at Easter and this wonderful bread would be waiting my visit. The colored eggs tucked between the ropes of the dough were magical to me. Enjoy!

1 envelope (2-1/2 tsp.) active dry yeast
1/2 cup warm water (100 to 110 degrees F.)
3 lg. eggs, room temperature
2/3 c. granulated sugar
8 T. unsalted butter, melted and cooled
1/2 c. warm milk (100 to 110 degrees F.)
! T. vanilla extract
1 T. grated orange zest
5 to 5-1/2 cups all-purpose flour
1 tsp. salt

6 whole uncooked eggs, colored if desired
1 egg yolk beaten with 1 T. water, for egg wash
Colored sprinkles, optional

To make the dough: In a small cup, combine the yeast with the warm water. Stir to dissolve. Let stand until creamy, about 5 minutes.

In a large bowl, beat the eggs until blended. Beat in the sugar. Stir in the butter, milk, vanilla, and orange zest. Stir in the yeast mixture. Add 5 cups of the flour and salt. Stir until a soft dough forms. Gradually add just enough of the remaining flour to make a smooth, slightly sticky dough.

Transfer the dough to a lightly floured surface and knead for a minute or two until very smooth. Shape the dough into a ball. Place in a buttered bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 ½ hours.

Butter 2 baking sheets. Punch down the dough and cut into 4 pieces. Roll out one piece under your palms into a rope about 20 inches long. Repeat with another piece of dough. Lay the ropes side by side and loosely braid them together. Lift the braid onto the prepared baking sheet and bring the ends together to form a ring. Pinch the ends to seal. Place 3 eggs at intervals around the wreath, tucking them in between the ropes of the dough. Repeat with the remaining dough and eggs. Cover the wreaths with plastic wrap and let rise four about 45 minutes, or until doubled in size.

Preheat the oven to 350 degrees F. Brush the egg wash over the wreaths. Scatter the candy sprinkles on top if using. Bake the loaves for about 30 minutes, or until golden brown, reversing the position of the pans in the oven halfway through the baking time. Transfer the bread to racks to cool complete.

Note: The dye on the eggs may bleed a little onto your bread. This recipe calls for uncooked whole colored eggs to be placed on the dough. You can use hard-boiled if you prefer, they will just be cooked a little more, but will be fine.

BLONDIES WITH EASTER CHOCOLATE CHIPS

2011-04-02T14:43:00.001-07:00

A cross between a chocolate chip cookie and a brownie, blondies are thought to have evolved from butterscotch confections and gingerbread. One of the first known recipes for blondies appeared in an 1896 cookbook. This recipe is adapted from the Williams-Sonoma kitchen. I love visiting their stores during the holidays. The have the cutest stuff for baking. I got the Easter chocolate chips there.

2 sticks unsalted butter, room temp
1 3/4 c. firmly packed dark brown sugar
1 1/2 tsp. vanilla extract
3 lg. eggs
2 1/4 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
12 oz. Easter chocolate chips

Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking pan with nonstick cooking spray.

In a food processor, combine, the butter, brown sugar, and vanilla and process until well combined, about 1 minute, stopping the processor occasionally to scrape down the sides of the bowl. Add the eggs one at a time and pulse for 2 seconds after each addition. Sift the flour, baking powder and salt directly onto the butter mixture and pulse 10 times, 2 seconds per pulse.

Transfer the batter to a bowl and fold in the chips. Spoon the batter into the prepared pan and spread evenly. Bake until the blondies are golden brown and the edges are firm to the touch, 30 to 35 minutes.

Transfer the pan to a wire rack and let cool completely, then cut into bars. Makes 20 blondies.

Note: The blondies can be baked in two 9-inch square pans. Spray the pans and prepare the batter as directed. Divide it between the pans and spread evenly, Bake for 20 to 25 minutes.

BRICKLE POUND CAKE

2011-03-27T05:47:00.000-07:00

I love pound cakes and next to cheesecake they are my favorite dessert. In my baking cookbook I included many pound cake recipes but not this one. I think you will enjoy this recipe. I recently made it and loved the brickle filling. Yummy!

Filling
1 c. toffee bits
1/4. c. granulated sugar
1/4 c. chopped walnuts
1 tsp. ground cinnamon
1 T. all-purpose flour

Cake
2 3/4 c. all-purpose flour
1/3 c. sifted cake flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, softened
2 3/4 c. granulated sugar
1 T. vanilla extract
6 lg. eggs, room temperature
1 c. sour cream

Vanilla Glaze
2 c. confectioners sugar, sifted
2 T. light corn syrup
4 T. milk
2 tsp. vanilla extract
Garnish: toffee bits

Preheat oven to 315ºF. Spray a 10-inch tube or 12-cup Bundt pan with nonstick baking spray containing flour. Prepare filling: In small bowl mix together all filling ingredients. Set aside. Cake: Sift together the flours, baking soda and salt. Sift again. Set aside. In large mixing bowl, cream the butter, sugar and vanilla extract on medium speed 10 minutes or until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Spoon one-third of the batter into the prepared pan and spread evenly. Sprinkle with half of the filling mixture. Top with another third of the batter, then remaining filling mixture, and cover with remaining batter. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 25 minutes.. Remove from the pan and place the cake on a wire rack and allow to cool completely. Glaze: Put all glaze ingredients in a medium saucepan over low heat and stir until smooth. Remove from heat and strain if necessary. Cool 1-2 minutes. Sprinkle top with bits.

AND THE WINNER IS......

2011-03-16T17:54:00.000-07:00

And the winner is Mary. A big congratulations to Mary for winning these beautiful potholders from AnnieG. You will receive an email soon about your prize. Thanks to all who entered. And please come back and visit as we will be having more giveaways and lots of recipes too!

ANOTHER GIVEAWAY FOR YOU!

2011-03-05T12:55:00.000-08:00

Happy Saturday everyone. I hope you are all enjoying your day. In my previous post, I mentioned that my good friend Annie has reopened her website. So I thought I would celebrate and offer this beautiful pair of potholders for you to win. They are Parisienne themed, Oh La La, and of course made by Annie G. It is one of my favorite fabrics and I think you will enjoy them too. So let's get started.

TO ENTER: Head over to AnnieG Aprons and take a look around. Come back here and post a comment letting us know what your favorites were. This will give you one entry into the giveaway. For 5 extra entries into the drawing create a blog post about this giveaway, leaving your website address in your comment. Be sure to mention this in your entry. Comments will close at 9 p.m. eastern time on Wednesday, March 16th. I will choose one random winner and post here. *This giveaway is open to the Continental US, Hawaii and Canada shipping destinations only.” And I would love it if you would sign up to follow my blog for more giveaways and new recipes. Thank you and good luck!

WELCOME BACK ANNIE!

2011-03-03T10:21:00.000-08:00

I am so happy that my friend Annie has reopened her website. Due to a lingering back problem, Annie was not able to do what she loves so much and that is sew. But now Annie is back at her sewing machine and has been creating such lovely new items. In addition to her pretty aprons and totes she has added some adorable kitchen towels, pin cushions and more! So please stop by and visit Annie. Just click here.

Chocolate Cream Muffins

2011-02-17T05:46:00.000-08:00

As you know, I love chocolate and these muffins are one of my favorites. They are moist, have a wonderful chocolate flavor and are loaded with chocolate chips. They are a perfect treat anytime. I do them in a 6-cup jumbo muffin tin. As I said I love chocolate. But if you prefer smaller muffins they will make 12 delicious muffins.

1 ½ c. all-purpose flour
½ c. unsweetened cocoa
1 T. baking powder
1/8 tsp. salt
2/3 c. firmly packed light brown sugar
1 c. miniature semisweet chocolate chips
2 lg. eggs, lightly beaten, room temp
1 c. heavy cream
½ c. canola oil or melted, cooled butter
1 tsp. vanilla extract

Oven 400. Line 12-cup or 6-cup jumbo muffin tin with liners. Sift together the flour, cocoa, baking powder and salt. Stir in the brown sugar and mini chips. Whisk together the eggs, heavy cream, oil and vanilla. Make a well in center of dry ingredients and add in the beaten liquid ingredients. Stir until just combined. Spoon into prepared pans. Bake for 20 minutes for 12-cup and 22-25 for 6-cup or until well risen and firm to the touch. Let cool for 5 minutes. Remove to wire rack to cool completely.

WISHING YOU A HAPPY VALENTINE'S DAY

2011-02-08T05:11:00.001-08:00

VALENTINE HEART CAKE

2011-01-31T05:38:00.001-08:00

It is hard to believe but Valentine's Day will be here soon. This pretty cake is courtesy of Hershey's. I found this recipe on their website some time ago and it is a delicious fudgey and moist cake. It makes for a lovely presentation too. So why not make it for someone special. I know they will love it.

Cake
1-3/4 c. all-purpose flour
¾ c. unsweetened cocoa powder
1 ½ tsp. baking soda
¼ tsp. salt
2/3 c. butter, softened
1 ¾ c. granulated sugar
1 tsp. vanilla extract
2 lg. eggs
1-1/2 cups dairy sour cream
PINK BUTTERCREAM FROSTING (recipe follows)
Maraschino cherries or chocolate curls (optional)

Preheat oven to 350°F. Spray two 9-inch heart-shaped pans with non-stick baking spray containing flour. Sift together the flour, cocoa powder, baking soda and salt. Set aside. In large mixing bowl, beat the butter, sugar and vanilla extract on medium speed until light and fluffy. Add the eggs, one at a time until well blended. Reduce the mixer speed to low and gradually add the flour mixture alternately with the sour cream, blending well. Do not overmix. Pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks to cool completely. Spread Pink Buttercream Frosting between layers and over top and sides of cake. Garnish with maraschino cherries or chocolate curls. Serves 10 to 12.

Pink Buttercream Frosting

1/2 c. (1 stick butter), softened

4 1/4 c. confectioners sugar

4 to 5 T. milk

2 tsp. vanilla extract

1/4 tsp. red food coloring

Beat butter in medium bowl until creamy. Gradually add confectioners sugar alternately with milk and vanilla until smooth and of desired consisency; stir in food color.

*NOTE: One 8-inch square baking pan and one 8-inch round baking pan (each must be 2-inches deep) may be substituted for heart-shaped pans. Prepare, bake and cool cake as directed above. Cut round layer in half, forming 2 half circles; place cut edge against adjacent sides of square layer to form heart. Frost entire cake.

LUSCIOUS LEMON BARS

2011-01-15T14:24:00.001-08:00

Wow! What a week we have had in Atlanta. I am sure you have all seen the news and it wasn't pretty. The ice was absolutely incredible and put the city at a standstill. It is finally warming up and the ice is starting to melt. It was impossible to drive and I prepared myself before the storm hit. I stocked up on supplies and of course took some time to bake. We were fortunate that we didn't lose the power. I made these yummy lemon bars. I hope you enjoy them as much as I do.

Crust
1 c. (2 sticks) butter, softened
½ c. confectioners’ sugar, sifted
2 c. all-purpose flour
1/8 tsp. salt

Filling
4 lg. eggs, beaten lightly
1 ½ c. granulated sugar
3 T. all-purpose flour
2 tsp. grated lemon peel
2/3 c. lemon juice
1/3 c. milk
1/8 tsp. salt
Confectioners’ sugar for dusting

Preheat oven to 350ºF. Lightly grease a 9x13x2-inch baking sheet and line with parchment paper allowing edges to come over sides. In large mixing bowl, cream the butter and confectioners’ sugar with mixer on medium speed until light and fluffy. Combine the flour and salt. Reduce the mixer speed to low and gradually add the flour. Mix just until blended. Dump the dough onto a floured board and gather into a ball. Flatten the dough and press it into the prepared sheet, building up a ½-inch edge on all sides. Refrigerate dough for about 30 minutes. Bake the crust for 15-20 minutes or until very lightly browned. Let cool on wire rack. Reduce the oven temperature to 325ºF. Filling: Whisk together the eggs, granulated sugar, flour, lemon peel, lemon juice, milk and salt. Pour over the warm crust and bake for 20-25 minutes or until the filling is set. Let cool to room temperature. Grasp the parchment paper and carefully lift onto a cutting board. Cut into bars and dust with confectioners’ sugar. Makes 24 bars.

DELICIOUS BROWNIES

2011-01-05T13:25:00.001-08:00

These brownies are so sinfully rich. It is my favorite brownie recipe. I have included a frosting but I usually do not make the frosting. I prefer them with a big, big scoop of ice cream. Whatever you decide, I really think you will find they are very decadent.

Brownies
1 c. all-purpose flour
¼ tsp. salt
½ tsp. ground cinnamon
6 (1 oz.) squares unsweetened chocolate
1 c. (2 sticks) butter
2 c. granulated sugar
2 tsp. vanilla extract
4 lg. eggs
1 c. chopped walnuts

Frosting
1 c. confectioners’ sugar
3 T. unsweetened cocoa powder
3 T. butter, softened
1 T. light corn syrup
1 tsp. vanilla extract

1-2 T. milk

Preheat oven to 350ºF. Grease a 9-inch square baking pan. Sift together the flour, salt and cinnamon. Set aside. In small saucepan, over low heat, melt the chocolate and butter. Let cool for about 5 minutes. In large mixing bowl, place the sugar, cooled chocolate and vanilla extract. Mix on medium speed with mixer until blended. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add the flour mixture. Stir in the nuts. Bake for 30 to 35 minutes or until toothpick inserted in center comes out with moist crumb. Do not overbake. Remove to wire rack to cool completely. Frosting: Sift together the confectioners’ sugar and cocoa powder. In mixing bowl, cream the butter, corn syrup, half of the sugar-cocoa powder mixture, vanilla extract and 1 tablespoon of the milk with mixer on low speed until well blended. Gradually add the remaining sugar-cocoa powder mixture and beat until well blended and of spreading consistency. Add the additional 1 tablespoon milk, if necessary. Spread over cooled brownies. Cut into squares.

CINNAMON-BUTTERMILK MUFFINS

2010-12-26T15:46:00.000-08:00

I hope you all had a wonderful Christmas. Mine was so nice. We finally had a White Christmas here in Atlanta. There hadn't been snow on Christmas Day in Atlanta since the 1800's and needless to say, people were very excited. My niece Stacy, and her fiance Ryan, came in from Chicago for the holidays. They gave me several baking cookbooks including the Williams-Sonoma Baking Cookbook. I was thrilled. So on Christmas morning I got up early and made these cinnamon-buttermilk muffins from the cookbook. They are delicious. These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried. They are perfect with a nice hot cup of coffee or tea. I hope you enjoy them.

For the muffins:
7 T. unsalted, butter, at room temp
2/3 c. granulated sugar
1 lg. egg
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 c. buttermilk
1 1/2 tsp. vanilla extract

For the Topping:
2/3 c. granulated sugar
1 T. ground cinnamon
6 T. unsalted butter, melted

Preheat oven to 350 degrees F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray, fill the unused cups one-third full with water to prevent warping.

To make the muffins: In the bowl of an electric mixer combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth. In another bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center comes out clean, about 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

To make the topping: In a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.

AND THE WINNER IS.....

2010-12-22T18:32:00.000-08:00

And the winner is Pam. A big congratulations to Pam for winning the Gooseberry Patch Baking Recipes Organizer. This beautiful book is yours! You will receive an email soon about your prize. Thanks to all who entered. And please come back and visit as we will be having more giveaways and lots of recipes too!

HAVE A WONDERFUL HOLIDAY

2010-12-18T17:23:00.001-08:00

I have so much enjoyed posting recipes for all of you this past year. I am looking forward to the new year and lots of new recipes too! May you have a beautiful holiday filled with love and happiness. And thank you so much for following me and for your sweet comments. Remember it is not too late to enter the giveaway for our Baking Organizer. I will announce the winner on December 22nd.

ANOTHER GREAT GIVEAWAY FOR YOU!

2010-12-15T13:05:00.000-08:00

We have another great giveaway for you! Sweet Kathleen's is happy to present this baking organizer to one of Sweet Kat's readers.

Recipes at your fingertips! Whether clipped from newspapers and magazines, printed from your computer or jotted down from a friend, recipes will be so simple to find when they get tucked inside this organizer. You'll find 10 handy pockets (plus 2 extra to make your own!) for easy sorting. Pockets include: Morning Treats, Cookies, Bars & Brownies, Cakes & Cupcakes, Pies, Crisps & Cobblers, Muffins & Quick Breads, Yeast Breads & Rolls, Family Favorites, Holiday Goodies

TO ENTER the drawing just be a follower of this blog (to follow just press the follow button of the sidebar). Leave a comment and say Yes! I'm a new follower or Yes! I am already a follower. It's easy. If you would like to see more cookbooks, cookie cutters, aprons and so much more please visit my website, Sweet Kathleens

THIS GIVEAWAY IS OPEN TO US SHIPPING DESTINATIONS ONLY. Comments will close at 9 p.m. eastern time on Wednesday December 22nd. I will choose one random winner and post here. Thanks so much and good luck.

ITALIAN CHEESECAKE

2010-12-08T15:38:00.000-08:00

I love making cheesecakes. This Italian cheesecake is perfect for the holidays. It is rich, dense and creamy. The light orange flavoring and the addition of the pine nuts really make this a memorable dessert. Of course, you may eliminate the pine nuts if you prefer. Being the Italian gal that I am, I love them. The mandarin orange topping really compliments this cheesecake. Just remember to drain the ricotta cheese very well. Some people like to drain the ricotta cheese overnight by placing in a strainer with a bowl under it. I really do wish that I would remember to do that. Either way, as long as it is well drained, your cheesecake will be delicious.

Filling

½ c. (1 stick) butter
3 T. all-purpose flour
3 T. cornstarch
2 (8 oz.) pkgs. cream cheese, softened
1 (15 oz.) carton whole milk ricotta cheese, well drained
1 ½ c. granulated sugar
3 T. orange juice
1 T. vanilla extract
1 tsp. grated orange peel
4 lg. eggs, room temperature
2 c. sour cream

½ c. pignoli nuts, toasted, optional

Mandarin Orange Topping

½ c. apricot jam
2 T. orange liquer or orange juice
2 (11 oz.) cans mandarin oranges in light syrup

Preheat oven to 300ºF. Grease a 9-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Filling: Melt butter and cool. Sift together the flour and cornstarch. In large mixing bowl, beat the cream cheese and ricotta cheese on medium speed until smooth and creamy. Add the sugar slowly. Blend in the flour/cornstarch mixture, orange juice, vanilla extract and the grated orange peel. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the melted butter and sour cream. Fold in the pignoli nuts, if using. Gently pour the filling into the pan. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until puffed around edges and center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 4 hours, preferably overnight. Serves 10 to 12.
Topping: In microwave or on stovetop melt the jam and liquer or orange juice. Brush some glaze with pastry brush over cooled cheesecake top. Drain the oranges and pat dry with paper towel. Arrange orange slices in concentric circles over top of the cheesecake. Using a pastry brush, glaze oranges with remaining apricot glaze. Keep refrigerated until ready to serve.

SESAME SEED COOKIES

2010-11-25T17:02:00.001-08:00

I hope all of you had a wonderful Thanksgiving. This week officially starts my cookie baking for my local customers. I make many different types of cookies and one of my favorites (and my customers too) are my Sesame Seed Cookies (Biscotti di Regina). I have experimented with many recipes for these cookies over the years, but this one is my favorite. I hope you will give them a try and enjoy them with a hot cup of coffee.

4 c. all-purpose flour
1 T. baking powder
1/4 tsp. salt
½ tsp. orange peel
½ tsp. lemon peel
2 sticks butter, room temp
1 c. granulated sugar
1 tsp. vanilla extract
3 lg. eggs
Milk
Sesame seeds

Oven 350. Lightly grease sheets. Sift flour, baking powder, salt, and peels. Set aside. In large mixing bowl with mixer on medium speed cream the butter, sugar and vanilla. Add the eggs one at a time. Reduce mixer and gradually add the flour mixture. Place milk in a shallow bowl. Spread sesame seeds on a plate. Pinch off pieces of dough and shape into small logs. Dip in milk then seeds. Place on sheets and flatten slightly about 2 inches apart. Bake 15-20 minutes or until golden.

HAPPY THANKSGIVING

2010-11-20T12:06:00.000-08:00

I hope you all have a beautiful Thanksgiving. One of my favorite traditions is watching the Macy's Thanksgiving Day Parade. The pictures above are of the parade from many years ago and the current day parade. Very different, but it is wonderful that it still continues. What are some of your favorite holiday traditions?

THANKFUL FOR YOU SALE

2010-11-15T18:43:00.001-08:00

Some of the gals from Shabby Lane Shops, including myself, are having a wonderful sale to kick off the holiday season. The sale starts today and runs through November 30th. It's a great opportunity to do some early Christmas shopping. I hope you will visit some of these beautiful shops. Just click on the above picture to take you there. May you all have a wonderful Thanksgiving and I thank you so much for following me. I will be posting some new recipes too!

LINZER COOKIES

2010-11-10T12:44:00.001-08:00

These cookies are such a pretty addition to a holiday cookie tray. They are tender and delicate with a wonderful almond flavor. Be sure to chill the dough before rolling. Use your favorite cookie cutters and if you prefer, you can substitute the seedless raspberry jam with apricot preserves. Whatever you decide, I think you will find these cookies to be oh-so-yummy.

1 c. slivered almonds or sliced almonds
1 c. granulated sugar, divided
2 c. all-purpose flour
½ tsp. ground cinnamon
¼ tsp. salt
1 c. (2 sticks) butter, softened
1 ½ tsp. vanilla extract
½ tsp. almond extract
2 lg. egg yolks
Seedless raspberry jam
Confectioners’ sugar for dusting

Pulse nuts in food processor with ¼ cup of the sugar until nuts are finely ground. Be careful not to pulse too much or you will have almond paste. Sift together the flour, cinnamon and salt. Stir in the ground almonds. Set aside. In large mixing bowl, cream the butter, remaining ¾ cup granulated sugar, vanilla extract, and almond extract with mixer on medium speed until light and fluffy. Add the egg yolks, one at a time, blending well after each addition. Reduce the mixer speed to low and gradually add the flour-nut mixture. Mix just until combined. Dough will be soft. Divide the dough into 4 equal portions and wrap each in plastic wrap. Refrigerate until chilled, about 1 hour. Preheat oven to 350ºF. Line cookie sheets with parchment paper. Remove 1 portion of the dough at a time from the refrigerator. Place dough between two sheets of waxed paper and roll out 1/4-inch thick. Using a 2 to 3-inch cookie cutter, cut out the cookies. Transfer to cookie sheets placing them 2-inches apart. Using a ¾ to 1-inch cookie cutter, cut out centers from half of the cookies, reserving centers to reroll along with scraps (reroll only once). Repeat with the remaining portions of dough. If the dough becomes sticky, wrap it in plastic wrap and freeze for 10 minutes before rolling out. Bake 12-14 minutes or until cookies are firm to the touch. Remove cookies from oven and let cool for 2 minutes. Remove to wire racks to cool completely. While cookies are cooling, heat the jam in a small saucepan, over low heat, until it has thickened slightly. Strain if there are any lumps in the jam. Let cool. To assemble, spread the solid cookies with a thin layer of the cooled raspberry jam to within ¼-inch of edges. Top the solid cookies with the cutout cookies. Dust the cookies with the confectioners’ sugar and fill the hole with more jam. Makes about 20 cookies.

THANKSGIVING MUFFINS

2010-11-03T12:49:00.001-07:00

What better way to start Thanksgiving Day than with easy-oven fresh muffins? These moist, deep-gold pumpkin muffins can be ready very quickly. They are generously studded with dried cranberries and cinnamon chips. I adapted this recipe from King Arthur flour and they are just delicious. When you visit King Arthur be sure to check out all their other wonderful recipes and their baking tips too.

1 c. pumpkin puree, about half of a 15 1/2 oz. can
2 lg. eggs
1/2 c. firmly packed light or dark brown sugar
3 T. vegetable oil
1 T. molasses
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. milk
1 c. cinnamon chips
1 c. dried cranberries
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
coarse white sparkling sugar, optional

Grease 12 wells of a standard muffin pan, or line with papers and lightly grease the papers. In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, milk and cinnamon chips. Scrape down the sides and bottom of the bowl. Whisk the flour, baking powder and baking soda together. Stir in the dried cranberries. Add all at once to the wet ingredients and mix until all ingredients are well combined. Cover the bowl, and let the batter rest for 30 minutes.
Preheat oven to 400 degrees F. Divide the batter evenly between the prepared cups. Sprinkle with coarse sparkling sugar, if using. Bake for 20 to 21 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven, and tilt them in their individual wells to cool; this prevents their bottoms from steaming and becoming tough. Serve warm or at room temperature.

BAKER'S CORNER

2010-10-30T12:53:00.000-07:00

As some of you know, I am a member of Shabby Lane Shops which is a wonderful on-line mall. The shops are all so lovely and they are getting ready for the holiday season. One of my favorite things is participating in the Baker's Corner. Many of the gals, including myself, have gathered together some of our favorite recipes and would like to share with you. Just click on the Baker's Corner icon to take you there.

SWEET POTATO POUND CAKE

2010-10-22T18:46:00.000-07:00

Photo by Kana Okada for Country Living

Country Living Magazine featured my Sweet Potato Pound Cake recipe in their November issue. How exciting that was for me. The recipe is from my cookbook and they did it in two (9x5) loaf pans. In my book I chose a 10-inch tube pan and included a Cranberry Topping. Whatever pans you decide to use, I think you will find this cake to be very moist and tender. It is perfect for the holiday season. If you would like additional information on my cookbook or would like to place an order, just click on the Sweet Kathleen's Cookbook above. I hope you enjoy it.

Cake
3 c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. (2 sticks) butter, softened
1 1/2 c. granulated sugar
½ c. packed light brown sugar
1 tsp. vanilla extract
2 c. cooked and mashed sweet potatoes, cooled or
1 (40 oz.) canned sweet potatoes, mashed and well
drained
4 lg. eggs, room temperature
¾ c. chopped pecans

Cranberry Topping
1 c. granulated sugar
½ c. water
1 tsp. grated orange peel
½ tsp. ground cloves
1 (12 oz.) package fresh cranberries

Preheat oven to 325ºF. Spray a 10-inch tube pan with nonstick baking spray containing flour. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Sift again. Set aside.
In large mixing bowl, cream the butter, sugars and vanilla extract on medium speed until very light and fluffy. Add the sweet potatoes and blend well. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and blend in the flour mixture in thirds. Mix just enough to blend the batter after each addition.
Spoon the batter into the prepared pan and spread evenly. Sprinkle pecans over the top of the batter. Bake for 70-80 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 1 hour. Remove from the pan and place the cake on a wire rack and allow to cool completely. Serve with the cranberry topping. Serves 16.
Prepare topping: In medium saucepan combine all ingredients. Cook over medium heat until mixture comes to a boil. Cook, stirring occasionally, until berries pop. When berries begin to pop remove from the heat and cool to room temperature. Cover and refrigerate until ready to use. Reheat sauce before serving with the pound cake.

*Note: If you make this recipe using two 9x5 loaf pans, decrease the baking time to 60-75 minutes.

BANANA-NUT LOAF

2010-10-14T06:42:00.001-07:00

The tropical flavor and fragrance of bananas make them a wonderful addition to quick breads. For the most pronounced flavor, use very ripe, plump bananas that give when gently pressed, with a skin color that ranges from yellow with an abundance of brown and black freckles. This recipe makes two loaves and they freeze well too. I would like to thank all of you for your kind comments on some of my recipes. I haven't been able to visit you because I have been busy at my day job and now am battling a fall cold. But I just wanted to let you know how much I appreciate it and will continue to post more recipes.

3 1/2 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
6 medium very ripe bananas
2 T. vanilla extract
2 c. firmly packed light brown sugar
1 1/2 c. vegetable oil
1 c. sour cream
4 lg. eggs, lightly beaten
1 c. chopped walnuts or pecans
2 tablespoons all-purpose flour

Preheat oven to 350ºF. Grease 2 (9x5x3) loaf pans. Set aside.
Sift together the 3 ½ cups flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
Mash bananas and vanilla extract with fork (do not puree). Beat the brown sugar, oil, sour cream and eggs on low speed just until blended. Blend in banana mixture. Add flour mixture by hand just until moistened. Do not over-mix. Mix the chopped nuts with the 2 tablespoons flour and fold into the batter.
Spoon batter into the prepared baking pans and spread evenly. Bake 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove the pans and places the loaves, top side up, onto a wire rack to cool completely. Each loaf serves 8-10.

PUMPKIN DECORATING CONTEST

2010-10-10T06:16:00.001-07:00

I am participating in a Pumpkin Decorating contest with the gals at Shabby Lane Shops. Of course I have submitted a pumpkin pie. Just click on the Vote For Me to vote. Also be sure to visit all the other wonderful shops as they prepare for the upcoming holiday season.

VANILLA TEA COOKIES

2010-10-03T06:05:00.000-07:00

These are also called Russian Tea Cakes, Mexican Wedding Cakes, Snowballs and various other names and are very popular at Christmas. I add a little more vanilla and replace the sugar with honey for a delicately flavored cookie. You may use whatever nuts you like. I especially like the pecans. The only problem with this cookie, it is hard to eat just one or two!

1 c. (2 sticks) butter, softened
6 T. honey
1 T. vanilla extract
2 c. all-purpose flour
1/4 tsp. salt
1 c. finely chopped pecans, walnuts or hazelnuts
Confectioners’ sugar, sifted for rolling

In large mixing bowl, cream the butter, honey and vanilla extract with mixer on medium speed until light and fluffy. Reduce the mixer speed to low and add the flour and salt. Mix just until combined. Stir in the chopped pecans. Cover and refrigerate the dough for about 1 hour. Preheat oven to 300°F. Form the dough into 1-inch balls and place 2-inches apart onto ungreased cookie sheets. Bake for 25-30 minutes or until the edges of the cookies are lightly browned. Place cookies on wire racks and allow to cool for 5 minutes. Roll warm cookies in the confectioners’ sugar. When cookies are completely cool, reroll in the confectioners’ sugar. Store in airtight container. Makes about 36 cookies.

BEST SOUR CREAM POUND CAKE

2010-09-22T12:05:00.000-07:00

I love sour cream pound cake and have several recipes that I usually use. But today I wanted to come up with a new one, and I am so glad that I did. This one has a little twist and I made it with half all-purpose flour and half cake flour. The results were a very moist and flavorful cake. The addition of the honey was just right. I couldn't wait until it was completely cooled and cut a piece. I know it is going to taste even better tomorrow when the flavors have had a chance to blend. Somehow I can never wait that long. I really do hope you give this a try. I don't think you will be disappointed.

1 ½ c. all-purpose flour
1 ½ c. sifted cake flour
¼ tsp. baking soda
¼ tsp. salt
1 c. (2 sticks) butter, softened
2 3/4 c. granulated sugar
6 lg. eggs, room temperature
1 c. sour cream
1 T. vanilla extract

2 T. honey

Preheat oven to 325ºF. Grease and flour a 12-cup Bundt or 10-inch tube baking pan or spray with nonstick baking spray containing flour.
Sift together the flours, baking soda and salt. Sift again. Set aside. Combine the sour cream, vanilla extract and honey in a small bowl. Set aside.
In large mixing bowl, cream the butter and sugar on medium speed for 10 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream mixture and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 25 minutes. Remove the pan and place the cake on a wire rack and allow to cool completely. Dust with confectioner's sugar before serving.

CRANBERRY-ORANGE MUFFINS

2010-09-18T10:03:00.000-07:00

The combination of tart cranberries sweetened with oranges, another fruit of winter, is one of the classic flavor pairings in baking. Tart, fresh cranberries are a signature fresh fruit of autumn and early winter. Cranberries can be enjoyed throughout the year by freezing them in airtight freezer bags. They keep up to 1 year in perfect condition. This recipe is adapted from The Williams-Sonoma Baking Book, Edited by Chuck Williams (Oxmoor House, 2009). They are delicious and I hope you will give them a try.

2 c. all-purpose flour
1/2 c. granulated sugar
1/2 c. firmly packed light brown sugar
2 tsp. baking powder
1/2 tsp. salt
grated zest of 1 orange
1 egg
4 T. (1/2 stick) butter, melted
1/2 c. milk
1/2 c. strained fresh orange juice
1 1/2 c. fresh or unthawed frozen cranberries
1/2 c. pecans or walnuts, chopped

Preheat oven to 375 degrees F. Grease 10 standard muffin cups with butter or butter flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

In a bowl, sift together the flour, sugars, baking powder, salt and orange zest. In another bowl, whisk together the egg, melted butter, milk and orange juice until blended. Add the egg mixture to the flour mixture, stirring until evenly moistened. The batter will be slightly lumpy. Fold in the cranberries and nuts just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared muffin cups, filling them level with the rim.

Bake the muffins until golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Remove the muffins from the pan and serve warm or at room temperature.

OLD-FASHIONED APPLE PIE

2010-09-11T11:49:00.000-07:00

What a great way to start Autumn with this old-fashioned apple pie. I have many apple pie recipes, but this is my favorite. Be sure to use the ground nutmeg as it is a key ingredient to this delicious pie. Use your favorite tart cooking apples, even try mixing the varieties. This is truly an All-American favorite loved by everyone. How about serving it with a big scoop of vanilla ice cream! Yummy.

1 Double Crust Pie Recipe (use your favorite pie crust recipe or pkg. pie crust)
8-9 large tart cooking apples, peeled, cored and sliced thin
1/4 c. lemon juice
6 T. all-purpose flour
3/4 c. granulated sugar, more if you like it a little sweeter
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 T. butter, cut into pieces
1 egg yolk
1 T. heavy cream

Preheat oven to 400 degrees F. Place prepared bottom crust in a deep dish 9-inch pie pan. Place sliced apples into a large bowl and toss with the lemon juice. In a small bowl, combine the flour, sugar, cinnamon and nutmeg. Sprinkle 1/4 cup of the sugar mixture on the bottom pie crust and add the rest of the sugar mixture to the apples and stir to coat the apples. Fill the pie crust heaping full with the apple mixture. Dot evenly with the butter. Place the top crust over the filling. Press edges together and flute. In a small bowl beat together egg yolk and cream and brush over pastry. Make a few slits near the center to allow steam to escape. Wrap edges with a strip of aluminum foil to prevent excess browning. Remove foil about 15 minutes before pie is done baking. Bake the pie about 50-60 minutes, until the crust is golden brown.

KAT'S PUMPKIN PIE

2010-09-05T04:29:00.001-07:00

It wouldn't be the holidays without a traditional pumpkin pie on the table. Everyone has their favorite recipe. I have several that I use. Many like the recipe from the Libby's can too. What could be better than a slice of rich and creamy tasting pie with a big dollop of whipped cream on top? I hope you will enjoy this recipe that I am sharing with you.

1 c. granulated sugar
1 T. all-purpose flour
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground black pepper
3 lg. eggs, lightly beaten
1 (15 oz.) can pumpkin puree
1 c. light cream
9-inch unbaked deep dish pie crust

Preheat oven to 375 degrees F. Combine sugar, flour, salt, spices and pepper. Add eggs, pumpkin and cream. Beat with a rotary beater until well blended. Pour into unbaked pie shell. Bake for 50-60 minutes or until knife inserted in center comes out clean. To prevent overbrowning of the edges wrap edges with aluminum foil and remove last 15 minutes of baking. Remove from oven and cool on a wire rack. Store in the refrigerator.

GINGERSNAPS

2010-08-30T06:14:00.001-07:00

This recipe is an old-fashioned oldie but goodie. Perfect for the fall season and can be enjoyed anytime. They are easy to make and will produce a wonderful aroma while baking. I know when you bake these cookies they will become a favorite with your family and will be requested again and again.

2 c. all-purpose flour
2 tsp. baking soda
¼ tsp. salt
1 T. ground ginger
1 tsp. ground cinnamon
¾ c. vegetable shortening
½ c. granulated sugar
½ c. light brown sugar firmly packed
½ tsp. vanilla extract
1 lg. egg
¼ c. molasses
Cinnamon-sugar for rolling

Sift together the flour, baking soda, salt, ginger, and cinnamon. Set aside. Line cookie sheets with parchment paper. In large mixing bowl, cream the shortening, sugars and vanilla extract on medium speed until light and fluffy. Add the egg and molasses. Reduce the mixer speed to low and gradually add the flour mixture. Mix just until blended. Cover and chill the dough for about 30 minutes. Preheat oven to 350ºF. Shape dough into 1-inch balls and roll in the cinnamon sugar. Place on prepared cookie sheets, spacing them 2-inches apart. Bake for 12-14 minutes or until the tops are rounded and slightly cracked. Cool on sheet 1 minute. Remove to wire racks to cool completely. Store in airtight container. Makes about 48 cookies.

GINGERBREAD LAYER CAKE

2010-08-24T05:08:00.001-07:00

This holiday cake will fill your house with the delicious aroma of ginger and cinnamon. It is a moist and yummy cake and is covered in a cream cheese frosting. A perfect dessert that your guests are sure to enjoy.

Cake
3 c. all-purpose flour
1 tsp. baking soda
1 T. ground ginger
1 ½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
¾ c. (1 ½ sticks) butter, melted and cooled
1 c. light molasses
1 c. packed light brown sugar
1 ½ c. buttermilk
3 lg. eggs, room temperature

Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. (2 sticks) butter, softened
1 T. vanilla extract
5 c. confectioners’ sugar, sifted
Garnish: ground cinnamon, optional

Preheat oven to 350ºF. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Sift together the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside. In large mixing bowl, beat the melted butter, molasses, brown sugar, buttermilk and eggs on medium speed until creamy. Reduce the mixer speed to low and add the flour mixture by thirds. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire rack for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: In large mixing bowl, beat the cream cheese, butter and vanilla extract on medium speed until soft and light. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar. Once all the sugar is incorporated increase mixer speed to medium and beat for 5 minutes. To complete cake: Spread the frosting between layers and on top and sides of cake. Store in the refrigerator. Bring to room temperature before serving and sprinkle ground cinnamon over the top of the cake if using.

PECAN PIE WITH A SPECIAL INGREDIENT

2010-08-18T12:45:00.000-07:00

I have read your comments of some favorite holiday recipes that you would like me share with you. And I will be posting them in future posts, I promise. But first I wanted to start with a favorite of mine. It is for pecan pie. I know we all have our special pecan pie recipe but this one is a little different. As you read through the ingredients you will see that I do not use corn syrup, which many recipes call for. The most difficult part to making this pie is unwrapping the caramels. Hey, just have your kids help you, but be sure to have extra caramels for them to nibble on. And please continue to let me know what other recipes you would like me to post.

38 caramels, unwrapped
1/4 c. water
1/4 c. butter, cubed
3 lg. eggs
3/4 c. granulated sugar
2 tsp. vanilla extract
1/8 tsp. salt
1 1/2 c. chopped pecans
9" unbaked pie shell
Pecan halves, optional

In a small saucepan, combine, caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from heat. In large bowl, beat eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. If desired place pecan halves on top of pie. Bake at 350 degrees F. for 40 to 45 minutes or until set. For the first 20 minutes wrap crust with tin foil to preven excess browning, then remove and continue baking.

COME BAKE WITH ME!

2010-08-16T19:21:00.000-07:00

Yes, I am looking forward to holiday baking. I will be posting lots of recipes on my blog and I hope you will visit often. I have so many recipes that I would like to share with all of you. If you are not a follower, please consider becoming one. You just might find that special holiday recipe you were looking for. And please tell me if you have a particular recipe that you would like me to post. I would love to hear your requests. Soo, I plan to start posting this week. There will be recipes for pies, cakes, cheesecakes, cookies, Italian cookies and much more. To all of you, Happy Baking!

BUTTERSCOTCH PIE

2010-08-15T06:13:00.001-07:00

With summer coming to an end soon, my thoughts head to fall and all the wonderful baking that lies ahead. I love butterscotch and have been looking for a good butterscotch pie recipe. The ones I have made previously were good but just not quite right. I was on the Food Network website and came across this wonderful recipe by Gale Gand. Apparently it was a recipe made by a woman named Aunt Jimmy. It seems Aunt Jimmy's pie was loved by all. And it is a great recipe. The addition of heavy cream and a little Scotch make it memorable. Of course, you can eliminate the Scotch, if you prefer. So, thank you Gale Gand and Aunt Jimmy for giving me the opportunity to share this recipe with my readers.

Filling
2 1/4 c. whole milk
1 c. heavy cream
6 T. unsalted butter
1 1/4 c. light brown sugar, packed
3 egg yolks
1/4 c. cornstarch
1/4 tsp. salt
2 T. Scotch
1 1/2 tsp. pure vanilla extract
1 (9-inch) prebaked pie shell, your favorite recipe

Meringue
3/4 c. egg whites
1/2 tsp. cream of tartar
3/4 c. granulated sugar

Preheat oven to 325 degrees F. In a large saucepan, combine the milk and cream and bring to a simmer over medium head. Immediately remove from the heat and set aside. Melt the butter in a large, heavy skillet over medium heat. Stir in the brown sugar, raise the heat to medium high, cook stirring constantly, until caramelized, 5 to 7 minutes. (You will smell a characeristic nutty caramel color when the butter browns, signaling that the mixture is ready). Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch. While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue. Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue on medium speed until soft peaks form. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Make sure it touches the edge). Bake the pie until the meringue is lightly browned, about 15 to 20 minutes. Chill the pie, uncovered, at least 3 hours or overnight before serving.

AND THE WINNER IS......

2010-08-14T18:09:00.000-07:00

And the winner is Bonnie from "From the Kitchen". A big congratulations to Bonnie for winning the Gooseberry Patch Homemade Harvest Cookbook. This beautiful recipe book is yours! You will receive an email soon about your prize. Thanks to all who entered. And please come back and visit as we will be having more giveaways and lots of recipes too!

ORANGE MERINGUE PIE

2010-08-13T05:23:00.000-07:00

Just a little reminder that my giveaway ends tomorrow. So if you haven't entered, just click here. I thought I would post this recipe for Orange Meringue Pie which is so refreshing and is really easy. Just a little different from Lemon Meringue Pie, which I am sure many of you make. If you like orange, I think you will like this pie. Just remember when spreading the meringue over the filling be sure to seal it to the edges of the crust.

1 c. granulated sugar
5 T. cornstarch
1 T. grated orange peel
2 c. orange juice
3 egg yolks, lightly beaten
1 T. butter
9-inch pie shell, baked

Meringue
3 egg whites
6. T. granulated sugar

In a large saucepan, combine the 1 cup sugar, cornstarch and peel. Gradually stir in the orange juice until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Lower heat, cook and stir 2 minutes more. Remove from heat. Gradually stir in 1/2 cup hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir for 2 minutes. Stir in butter and keep warm. Make meringue: In a small bowl beat egg whites until foamy; gradually beat in sugar 1 tablespoon at a time on high speed just until stiff peaks form and sugar is dissolved. Pour hot filling into pastry shell. Spread meringue over filling, sealing edges to crust. Bake at 350 degrees for 15 minutes or until golden brown. Cool on rack 1 hour. Chill for 3 hours before cutting. Chill any leftover pie.

APPLE CINNAMON MUFFINS

2010-08-11T05:45:00.000-07:00

Our giveaway ends Saturday, August 14th but there is still time to enter. Just click here. I know the weather is still hot and humid, but I just can't help thinking about the holidays. I love all the holiday flavors like peppermint, cranberry, nuts, spices like cinnamon, nutmeg and ginger. These little muffins are wonderful for a brunch or a snack. They smell so good while baking and are so easy to make. The addition of oil makes them so moist. Soo, let's think fall and I hope you will give these a try. I have included an optional cinnamon-sugar topping too.

3/4 c. whole milk
1/2 c. vegetable oil
1 lg. egg
1 1/2 c. finely chopped apples, cored and peeled
2 c. all-purpose flour
2/3 c. granulated sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon

Optional Topping
3 T. granulated sugar
1/2 tsp. ground cinnamon

Preheat oven to 375 degrees F. Line 12 medium muffin cups with paper liners.
In a small bowl, beat milk, oil and egg. Stir in diced apples and set aside. In a medium bowl, sift together the flour, sugar, baking powder, salt and cinnamon. Make a well in center and pour in wet ingredients. Stir just until moistened--batter will be lumpy. Do not overmix.
Divide batter evenly into muffin cups. Combine the 3 T. granulated sugar and 1/2 tsp. cinnamon and sprinkle over muffins, if using. Bake for 16-20 minutes or until a toothpick inserted in center comes out clean. Let stand 5 minutes and remove from pan.

HEAVENLY ANGEL FOOD CAKE

2010-08-08T19:15:00.000-07:00

Remember there is still time to enter our giveaway. Just click here. This is my 100th post and I thought I would share this wonderful recipe with you. The cake is light and airy enough to be the dessert of choice for angels. Angel food cake is best served the same day it is made, but it is also delicious the next day...lightly toasted and served warm.

1 c. sifted cake flour
1 1/2 c. sifted sugar, divided
1 1/2 c. (about 12 large) egg whites
1 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. fresh lemon juice
1/2 tsp. almond extract
berries, for garnish

Preheat the oven to 325 degrees F. Have ready an ungreased large tube pan, preferably with a removable bottom. If the pan bottom is not removable, line it with parchment paper, but DO NOT grease or the batter won't be able to climb the sides of the pan and you will have a very flat angel food cake.

Whisk together the flour and half of the sugar in a small bowl. Set aside. Beat the egg whites with an electric mixer at medium-low speed until they are beginning to froth. Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds, about 2 to 3 minutes. Beat in the remainder of the sugar, about 1 tablespoon at a time, until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla extract, lemon juice and almond extract and beat for about 30 seconds at highest speed. Resift the flour/sugar mixture and spoon it over the egg whites, about 3 tablespoons at a time, folding in gently with a large spatula. Gently scoop the batter into the pan, smooth top with spatula, and give the pan a couple of gentle raps on the counter to release any large air bubbles in the batter.

Bake for 50 to 60 minutes, or until cake is golden brown and top springs back when pressed firmly. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely. Gently run a long, thin-bladed knife around the outer sides of the pan, pressingly it firmly against the pan to prevent tearing the cake. Then run the knife around the inside of the tube. Invert the pan and let the cake slide out. Remove the paper lining, if using. Garnish with berries.

ANOTHER GREAT GIVEAWAY FOR YOU!

2010-08-03T05:01:00.000-07:00

We have another great giveaway for you! Sweet Kathleen's is happy to present this book to one of Sweet Kat's readers. Whether you're spending sunny Autumn days among the changing leaves or looking forward to a cozy evening snuggled up by a crackling fire, Homemade Harvest by the Gooseberry Patch has the best recipes of the season. With a cornucopia of decorating and cooking tips tucked in, plus a chapter of crafts for handcrafted gifts...it's the season of homecoming and homemade goodness. I know once this hot weather has past, this book will be one you will go to often.

TO ENTER the drawing just be a follower of this blog (to follow just press the follow button of the sidebar). Leave a comment and say Yes! I'm a new follower or Yes! I am already a follower. It's easy. If you would like to see more cookbooks, cookie cutters, aprons and so much more please visit my website, Sweet Kathleens.

THIS GIVEAWAY IS OPEN TO US SHIPPING DESTINATIONS ONLY. Comments will close at 9 p.m. eastern time on Saturday August 14th. I will choose one random winner and post here. Thanks so much and good luck.

COMPANY'S COMING DESSERT

2010-07-31T11:59:00.001-07:00

Here is a little dressed to impress dessert that will have your guests talking. We all like to entertain. But with the unusually hot weather we are having this summer, we want to prepare something that is quick, easy and special. This would be a perfect choice. It is a grown-up dessert because the ladyfingers are soaked in Moscato d'Asti wine which is sweet and fruity. I hope you will give this a try for your next dinner party. Your guests will love you for it.

3 peaches, pitted and cut into 8 pieces
2 apricots, pitted and cut into 8 pieces
1 pound raspberries, halved
l lemon
2 T. granulated sugar
2 cups heavy cream
2 T. confectioners' sugar
24 ladyfingers
1/4 c. Moscato d'Asti wine

Place fruits in a bowl and add juice and zest from the lemon. Add the 2 tablespoons granulated sugar. Toss together and let sit for 10 minutes. Whip cream until thickened; add the 2 tablespoons confectioners's sugar and whip until soft peaks form.

Place the wine in a shallow bowl. For each serving, dip three lady fingers into the wine and arrange them in a single layer at the bottom of the serving bowl. Place a heaping tablespoon of fruit on top of the ladyfingers, followed by a heaping tablespoon of whipped cream. Repeat the procedure with the ladyfingers, the fruit mixture and the whipped cream. Top each bowl with a little more fruit. Cover each serving with plastic wrap. Refrigerate until serving.

BLACKBERRY FRUIT FOOL

2010-07-31T05:45:00.001-07:00

This little gem is no fool. It is a simple and delicious English dessert, rich and creamy. With a mixture of slightly sweetened pureed fruit, whipped cream and a little flavoring, how can you resist. And it is perfect for summertime with the berries in abundance. Raspberries would be good too. This recipe comes from Martha Stewart's Everyday Food, July/August 2008. I also garnished with some white chocolate curls, because as you know, I love chocolate.

2 C. blackberries, plus more for garnish
1/2 c. granulated sugar
1 tsp. fresh lemon juice
2 c. heavy cream
1/2 tsp. pure vanilla extract
white chocolate curls, optional

In a blender, combine berries, sugar and lemon juice; blend until smooth. Pour mixture through a fine-mesh sieve, pressing with a rubber spatula to push through. Discard seeds, transfer 1/2 cup berry puree to a small bowl. Cover and refrigerate; reserve for topping.

In a large bowl, combine cream and vanilla; whip until stiff peaks form. Gently fold remaining berry puree into cream. Spoon mixture into cups. Cover loosely and refrigerate 1 hour (or up to overnight). To serve, drizzle fools with reserved berry puree, and garnish with blackberries and white chocolate curls, optional.

LUSCIOUS LEMON CHIFFON PIE

2010-07-30T18:44:00.001-07:00

Chiffon Pies were popular under the name of Sissy Pies in the early 1900's. They were also called Fairy Tarts or Fluff, Sponge or Souffle pies. Whatever you call them, they are delicious. A chiffon pie will be light in texture due to either having whipped cream folded into it or by a meringue of egg whites folded in. I have used whipped cream instead of egg whites because of the safety concerns of raw eggs. You may garnish with additional whipped cream, but it really is not necessary. This is a perfect summer pie that I hope you will enjoy.

9-inch graham cracker crust, baked and cooled
1/4 c. cold water
4 tsp. unflavored gelatin
1 c. granulated sugar, divided
1/8 tsp. salt
1 T. freshly grated lemon peel
1/2 c. lemon juice
4 egg yolks
3/4 c. heavy whipping cream, whipped with remaining 1/2 c. sugar

Put the cold water in a saucepan. Sprinkle with gelatin and allow to sit for 3 minutes. Add 1/2 c. sugar, salt, lemon peel, lemon juice and egg yolks. Whisk to blend well. Cook over medium heat, stirrng constantly, until the gelatin dissolves. Do not allow to boil. Remove from the heat. Refrigerate for 45 minutes or until filling mounds when dropped from a spoon. Fold in the whipped cream and spoon filling into prepared crust. Refrigerate until set.

ZUCCHINI MUFFINS

2010-07-28T18:41:00.001-07:00

Got Zucchini? Whether you have a little backyard garden or just a few planters, cooks with home gardens can enjoy the taste of fresh picked zucchini. They are also available in many local supermarkets year round. Whether from your garden or supermarket choose smaller ones with bright colored, blemish-free skins. Refrigerate in plastic bags for no more than 5 days. These yummy muffins are an excellent way to use up your garden overload of zucchini.

1 1/2 c. all-purpose flour
1 c. granulated sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
2 lg. eggs
1/2 c. canola or vegetable oil
2 c. finely shredded, unpeeled zucchini
1 c. chopped walnuts, optional

Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners.

In a large bowl, sift the flour, sugar, baking powder, baking soda, salt and cinnamon. Combine the eggs and oil; stir into dry ingredients just until moistened. Fold in the zucchini and walnuts (if using). Fill muffin cups 3/4 full with batter. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yields 12 muffins.

MOLTEN CHOCOLATE CAKES

2010-07-27T19:12:00.001-07:00

As you can see from my last two posts, I am craving chocolate. Soo, here is another great little chocolate dessert for a special occasion or just because. Molten cakes have a rich chocolate flavor with a pudding like center that is dense and moist. This recipe was adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster 2002). A double boiler cooks foods gently on the stovetop, but a makeshift one is easy to assemble. Choose a saucepan and a heatproof bowl that rests securely in the top. Fill the saucepan with water to a depth of 1 to 2 inches. Once the bowl is placed atop the pan, the water must not touch it. Remember that boiling water bubbles up, so check the water level before setting the bowl in place. Bring the water to a boil, set the bowl in place, and reduce the heat so the water simmers gently.

8 oz. bittersweet chocolate, finely chopped
4 T. unsalted butter, cut into pieces
1 tsp. vanilla extract
Pinch of salt
4 egg yolks
6 T. sugar, divided
2 T. Dutch process cocoa powder, sifted
1 tsp. finely grated orange zest (optional)
3 egg whites, at room temperature

Preheat oven to 400 degrees F. Lightly butter six 3/4-cup ramekins and dust with cocoa powder. Set the ramekins on a small baking sheet.

In the top pan of a double boiler, combine the chocolate and 4 T. butter. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate and butter, then whisk until the mixture is glossy and smooth. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly.

In a large bowl, using an electric mixer, beat the egg yolks, 3 T. of the sugar, the cocoa powder and the orange zest on medium-high speed until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be very thick.

In a bowl, using clean, beaters, beat the egg whites on medium-high speed until they are very foamy and thick. Sprinkle in the remaining 3 T. sugar and increase the speed to high. Continue beating until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and whisk in until just blended. Add the remaining whites and stir gently until just blended. Spoon into the prepared ramekins, dividing evenly.

Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet. Remove from the oven and serve immediately in the ramekins. Or run the tip of a small knife around the inside of each ramekin to loosen the cake, then invert the cakes onto individual plates. Serve with whipped cream, clotted cream, creme fraiche, or vanilla ice cream with chocolate sauce.

Variation: If you would like your cakes to have crunchy bottoms and sides, dust the buttered ramekins with superfine sugar instead of with cocoa powder.

BLACK AND WHITE COOKIES

2010-07-26T05:43:00.001-07:00

I was thinking about my days growing up in New York and these wonderful cookies immediately came to mind. If you have never had a black and white cookie, you are in for a treat. All the bakeries in New York carry them and I especially remember the ones from Zabars. They were big fat cookies. And of course, everyone has a different way of eating the cookie. Should you eat the chocolate side first? Or the vanilla? Nibble a little bit of both? The possibilities are endless. So for those of us that are not living in New York, this is a great recipe to try. I bet you can't guess how I eat these cookies. I will give you a little hint, I LOVE chocolate.

Cookie
1 c. cake flour
1 c. all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
½ c. (1 stick) butter, softened
1 c. granulated sugar
2 tsp. vanilla extract
1 tsp. lemon extract
1 lg. egg, room temperature
½ c. buttermilk

Chocolate Glaze
4 oz. semisweet or bittersweet chocolate, chopped
¼ c. heavy whipping cream
1 T. light corn syrup

White Glaze
1 c. confectioners’ sugar, sifted
3 T. heavy cream
1 tsp. light corn syrup
½ tsp. vanilla extract

Preheat oven to 350ºF. Have ready baking sheets lined with parchment paper. Sift together the flours, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream the butter, sugar, vanilla extract and lemon extract with mixer on medium speed until light and fluffy. Beat in the egg. Reduce the mixer speed to low and gradually add the flour mixture, alternating with the buttermilk and ending with the flour mixture. Mix just until combined. Using a ¼ cup ice cream scoop or measure cup, scoop 14 mounds of dough onto prepared sheets, spacing them 3-inches apart. Moisten the palm of your hand and pat the mounds into 2 ½-inch disks. Bake the cookies, one sheet at a time, for 14-17 or just until they begin to turn lightly golden. Cool the cookies on the baking sheet for 3 minutes, then transfer to wire rack to cool completely. Chocolate Glaze: In small saucepan, melt the chocolate, cream and corn syrup over low heat, stirring constantly, until smooth. Let cool about 30 minutes. White Glaze: In small bowl, whisk the confectioners’ sugar, cream, corn syrup and vanilla extract until smooth. Add a little more cream, if necessary. When the cookies are completely cool, turn them upside down, brush off any excess crumbs, and using a small offset spatula or butter knife, spread half of the flat side with the vanilla glaze. Let set for 10 minutes. Use spatula or butter knife to spread chocolate glaze on bare half of cookie. Allow to set. Store in airtight container. Makes 14 cookies.

CHOCOLATE SOUR CREAM CUPCAKES

2010-07-24T08:41:00.001-07:00

Cupcakes are all about having your own little cake just for yourself. There are many cupcake flavors but chocolate and vanilla are still the most popular. This chocolate cupcake recipe is a favorite of mine. It has a great chocolate flavor and the addition of the sour cream makes it very moist. Frost with your favorite frosting. And if you need a larger cake, it can be made in cake pans. Either way, I think you are going to enjoy them.

1/2 c. butter, cubed

4 (1 oz.) squares, unsweetened chocolate

1 c. water

2 c. all-purpose flour

2 c. granulated sugar

1/4 tsp. salt

1 c. sour cream, room temp

1 tsp. vanilla extract

1 1/2 tsp. baking soda

2 lg. beaten eggs

Preheat oven to 350 degrees F. Line muffin cups with paper liners.

In a microwave-safe bowl, melt the chocolate with the butter and water. In large mixing bowl, sift the flour, sugar and salt. Add melted chocolate mixture to flour mixture and beat with mixer on low speed just until combined. Add sour cream, vanilla, baking soda and eggs and mix well for 2 minutes with mixer on medium speed. Fill muffin cups two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes then remove to wire rack to cool completely. Frost with your favorite frosting.

VARIATION: Spray 2 (9-inch) round cake pans with nonstick baking spray containing flour. Divide batter between pans and bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and unmold cake to cake rack to cool completely.

BLUEBERRY CRUMB PIE

2010-07-23T21:21:00.000-07:00

Sweet, juicy, blueberries. I just love them. And at this time of the year, this pie comes to mind. Not only is this pie delicious, but as you know, blueberries are good for you. So, I hope you give this a try. The filling is yummy and the topping is oh-so-good. Enjoy!

1 9-inch unbaked pie crust

FILLING
3/4 c. granulated sugar
1/3 c. all-purpose flour
1 T. cornstarch
1/2 tsp. ground cinnamon
1 T. lemon juice
5 c. fresh blueberries

TOPPING
2/3 c. packed light brown sugar
3/4 c. quick cooking oats
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 T. butter, melted

Preheat oven to 375 degrees F. Press pie crust into 9-inch pie plate. In a large bowl, stir together the sugar, flour, cornstarch and cinnamon. Mix in blueberries. Add lemon juice and fold gently to combine. Pour into pie crust.
Topping: In a medium bowl, stir together the brown sugar, oats, flour, cinnamon and nutmeg. Mix in melted butter with fork (or hands) until crumbly. Spread evenly over the pie filling. Bake for 60 minutes or until top is browned. Cool completely on a wire rack.

STRAWBERRY STREUSEL BARS

2010-07-21T19:54:00.001-07:00

Bar cookies are easy and fun to make. And these are no exception. The buttery base, strawberry filling and streusel topping are sure to be a crowd pleasure. Experiment with other preserves too. I hope this recipe will become one of your go-to favorites. Enjoy!

Base
1 c. (2 sticks) butter softened
1 c. granulated sugar
1 tsp. vanilla extract
1 lg. egg
2 c. all-purpose flour
1 (10 oz.) jar strawberry preserves

Streusel
1 c. all-purpose flour
¼ c. cold butter
¼ c. granulated sugar

Preheat oven to 350ºF. Grease a 9x13-inch baking pan. In large mixing bowl, cream the butter, 1 cup granulated sugar and the vanilla extract on medium speed until light and fluffy. Beat in the egg. Reduce the mixer speed to low and gradually add the flour mixture until well blended. Press into prepared pan. Heat the strawberry preserves until melted. Spread over the base to within ½-inch of edges. Struesel: Combine streusel ingedients til crumbly using a pastry blender or two forks. Sprinkle evenly over the preserves. Bake for 35-40 minutes or until top is golden brown. Remove to wire rack to cool completely. Cut into bars. Store in airtight container. Makes about 24 bars.

PEANUT BLOSSOM COOKIES

2010-07-21T18:21:00.001-07:00

This recipe is one of those classics that will continue to be popular as long as there are peanut butter lovers. I know I told you I love chocolate, but guess what, I love, love peanut butter too! I believe a woman submitted a recipe for Peanut Blossoms back in the late 1950's and won the Pillsbury Bake-Off Contest.

These cookies aren't just for your holiday trays. Serve them all year round. Too Yummy.

1 bag (8 oz.) Chocolate Kisses
1/2 c. butter flavored shortening
3/4 c. creamy peanut butter
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 lg. egg
2 T. milk
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
additional granulated sugar

Preheat oven to 375 degrees F. Remove wrappers from chocolate. In large mixing bowl, beat the shortening and peanut butter with mixer on medium speed until well blended. Add the 1/3 c. granulated sugar and brown sugar. Beat until fluffy. Add the egg, milk and vanilla until well mixed. Sift together the flour, baking soda and salt. Reduce the mixer speed and gradually add the flour mixture to the peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar. Place on ungreased cookie sheets spacing 2 inches apart. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie until you see the cookie slightly crack. This way kiss will stand upright. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dz. cookies.

FRESH PEACH POUND CAKE

2010-07-21T08:37:00.001-07:00

While in the produce department at my local supermarket, I noticed how delicious the peaches looked. Here in Georgia our peaches are so juicy and mouthwatering when they are in season. With this pound cake recipe, the peaches are the star of the show. If you like, you can make a vanilla or caramel glaze. But I just prefer a dusting of confectioner's sugar and serve it with peach ice cream. Very yummy!

3 c. all-purpose flour

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

1 c. (2 sticks) butter, softened

2 2/3 c. granulated sugar

1 tsp. vanilla extract

1/2 tsp. rum extract

6 lg. eggs, room temp

1/2 c. sour cream

1 (3 oz.) pkg. peach flavored gelatin

2 c. chopped and peeled fresh peaches

Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt or spray with nonstick baking spray containing flour. Sift together the flour, baking soda, salt and cinnamon. Sift again. Set aside. In large mixing bowl, cream the butter, sugar, vanilla extract and rum extract on medium speed for 10 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the sour cream and gelatin. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream mixture and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Gently fold in the peaches. Spoon the batter into the prepared pan and spread evenly. Bake for 70-90 minutes or until a wooden toothpick inserted in the center comes out clean. If the cake is browning too quickly, cover the top with aluminum foil. Cool the cake in the pan on a wire rack for 20 minutes. Remove the pan and place the cake on a wire rack and allow to cool completely. Serve with peach ice cream. Serves 16.

CARROT LOAF

2010-07-20T18:33:00.001-07:00

Oh these lazy, hazy days of summer. I just realized that it has been awhile since I posted a recipe. This recipe is from my baking cookbook and it makes a wonderful, moist loaf. You can add pecans, walnuts or hazelnuts. The cream cheese topping can be spread over the loaves or served on the side. I love loaf cakes because they are perfect when a large cake is just too much. This recipe makes two 8x4 loaves, so you can freeze one of them for later use. Just remember to freeze unfrosted and when thawed and ready to use, make the cream cheese topping.

Loaf
2 ½ c. all-purpose flour
1 tsp. baking soda
1 ½ tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. ground allspice
¼ tsp. salt
1 cup chopped walnuts, pecans or hazelnuts
¾ c. vegetable oil
1/2 c. buttermilk
2 tsp. vanilla extract
4 lg. eggs, lightly beaten
1 c. granulated sugar
1 c. packed light brown sugar
3 c. grated carrots

Cream Cheese Topping
1 pkg. (8 oz) cream cheese, softened
2 T. all-purpose flour
1 1/2 c. confectioners’ sugar, sifted
2 tsp. vanilla extract

Preheat oven to 350°F. Spray 2 (8x4 loaf pans) with nonstick baking spray containing flour.
Sift together the flour, baking soda, baking powder, cinnamon, allspice and salt. Stir in walnuts, pecans or hazelnuts. Set aside.
In large mixing bowl, combine the oil, buttermilk, vanilla extract, eggs and sugars on medium speed until well blended. Reduce mixer speed to low and add flour mixture to egg mixture. Mix just until combined. Fold in the carrots.
Spoon batter into prepared pans and spread evenly. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 15 minutes. Remove the pans and place the loaves, top side up, onto a wire rack to cool completely. Serve with the cream cheese topping. Each loaf serves 8.
Cream Cheese topping: Beat cream cheese and flour. Add confectioners’ sugar and vanilla extract and beat until smooth. Keep refrigerated until ready to use.

COCONUT BUTTERSCOTCH COOKIES

2010-07-10T15:32:00.001-07:00

Coconut cookies made even more delicious with the addition of butterscotch chips. I think you will agree. This is another old-fashioned go-to recipe when you are craving a simple, down home cookie, that is oh-so-good. Be sure to share with your kids too!

1 ¾ c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¼ tsp. ground cinnamon
½ c. (1 stick) butter, softened
1 c. packed light brown sugar
3 T. granulated sugar
1 T. vanilla extract
1 lg. egg
1 ½ c. sweetened shredded coconut
1 ½ c. butterscotch chips

Preheat oven to 300ºF. Lightly grease cookie sheets. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In large mixing bowl, cream the butter, sugars and vanilla extract with mixer on medium speed until light and fluffy. Add the egg and blend well. Reduce the mixer speed to low and gradually add the flour mixture. Mix jut until blended. Fold in the coconut and butterscotch chips. Using a 2 tablespoon measure, drop dough on cookie sheets, spacing them about 3-inches apart. Gently press down on cookies with the back of a spoon to spread out into a 2-inch circle. Bake for 20 minutes or until lightly browned around the edges. Remove cookies to wire racks to cool completely. Store in airtight container. Makes about 24 cookies.

LEMON DELIGHT POUND CAKE

2010-07-07T08:36:00.000-07:00

If you are a lemon lover like I am, you will enjoy this pound cake. It is from my Sweet Kathleen's Cookbook and it is rich, dense and moist. The glaze is lemon white chocolate and is so yummy. So pucker up, and if the weather cools down a bit, please be sure to give it a try. I don't think you will be disappointed.

Cake
3 c. all-purpose flour
¼ tsp. baking soda
¼ tsp. salt
1 c. (2 sticks) butter, softened
2 2/3 c. granulated sugar
4 T. lemon juice
1 tsp. lemon extract
1 T. grated lemon peel
6 lg. eggs, room temperature
1 c. sour cream
2 T. heavy cream

White Chocolate Lemon Glaze
¼ c. milk
5 T. butter
½ c. granulated sugar
1 tsp. lemon extract
1 c. white chocolate chips

Preheat oven to 325ºF. Grease and flour a 12-cup Bundt or 10-inch tube baking pan or spray with nonstick baking spray containing flour. Sift together the flour, baking soda and salt. Sift again. Set aside.
In large mixing bowl cream the butter and sugar on medium speed for 10 minutes, or until light and fluffy. Add the lemon juice, lemon extract and lemon peel. Add the eggs one at a time beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in the heavy cream.
Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 1 hour. Remove from the pan and place the cake on a wire rack and allow to cool completely. Pour glaze over cooled cake. Serves 16.
Prepare glaze: In saucepan bring milk, butter, and sugar to boil over medium heat. Remove from heat and whisk in the lemon extract and the chips until the chips are melted. Strain mixture through mesh strainer and cool about 3 minutes before using.

SOUR CREAM CUT-OUT COOKIES

2010-06-30T18:05:00.000-07:00

With the 4th of July this Sunday, these cut out cookies would be fun to make. Of course, this recipe can be used for all holidays by using different shapes and colors. The kids will enjoy helping Mommy decorate. Sooo, let your creative instincts take over and Happy 4th of July.

Cookies
3 to 3 ¼ c. sifted cake flour
½ tsp. baking soda
½ tsp. baking powder
1/8 tsp. salt
½ c. (1 stick) butter, softened
½ c. granulated sugar
1 tsp. grated orange peel
1 tsp. lemon extract
1 lg. egg
½ c. sour cream

Glaze
2 c. confectioners’ sugar, sifted
2 T. water
1 T. light corn syrup
1 tsp. vanilla extract
Food coloring
Colored sugars or candy sprinkles

Resift the cake flour with the baking soda, baking powder, and salt. Set aside. In large mixing bowl, cream the butter, sugar, grated orange peel and lemon extract with mixer on medium speed until light and fluffy. Beat in the egg blending well. Blend in the sour cream. Reduce the mixer speed to low and gradually add the flour mixture by thirds to form a dough that is stiff enough to roll out. More or less flour may be necessary. Divide the dough into thirds. Wrap each portion in plastic wrap. Chill for 1 hour or until firm. Preheat oven to 350ºF. Line cookie sheets with parchment paper. Roll out dough on lightly floured surface, one third at a time (keep remaining dough refrigerated) to 1/4-inch thickness. Cut with 2-inch cookie cutters. Repeat with remaining dough. Place 2-inches apart on prepared cookie sheets. Bake for 7-10 minutes or until edges begin to turn golden. Do not overbake. Remove to wire racks to cool completely. Glaze: In small bowl mix the confectioners’ sugar, water, corn syrup and vanilla extract until smooth. Add additional water, if necessary, to thin glaze. Tint with food coloring. Using a small pastry brush and stirring glaze often, brush on cooled cookies. Sprinkle with colored sugars or candy sprinkles while glaze is still wet. Allow glaze to set completely. Makes about 36 cookies.

AND THE WINNER IS............

2010-06-30T17:44:00.000-07:00

A big congratulations to Phoenix Peacock for winning the AnnieG Aprons Giveaway. This beautiful apron and potholder are yours! You will receive an email soon about your prize. Thanks to all who commented and did a post about this giveaway on their blog. Annie just loved reading all your wonderful comments. Please come back and visit soon as we will be having more giveaways and lots of new recipes too!

And I would like to give a big thank you to Annie for this lovely giveaway. She is a wonderful friend and a very talented and creative lady.

ICED POPPY SEED COOKIES

2010-06-26T07:55:00.000-07:00

Please don't forget to enter our giveaway. Just click here. This is a recipe from my cookie blog that I hope you will enjoy. They are light and packed with lots of flavor. So perfect with a nice glass of ice tea. I know some of you like orange and some like lemon, so I have included both for you.

Cookie
1 ¼ c. all-purpose flour
½ tsp. baking soda
1/8 tsp. salt
1 T. poppy seeds
½ c. (1 stick) butter, softened
2/3 c. granulated sugar
½ tsp. vanilla extract
1 T. grated orange peel
1 lg. egg

Icing
1 c. confectioners’ sugar, sifted
2 T. orange juice

Preheat oven to 350ºF. Sift together the flour, baking soda, and salt. Stir in the poppy seeds. In large mixing bowl, cream the butter, sugar, vanilla extract and orange peel on medium speed until light and fluffy. Add the egg. Reduce the mixer speed to low and gradually add the flour mixture. Mix just until blended. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets, spacing them 2-inches apart. Bake for 10-12 minutes or until golden around the edges. Let the cookies sit on the baking sheet for 2 minutes then remove to wire racks to cool completely. Icing: In small bowl, mix together the confectioners’ sugar and orange juice until smooth. Drizzle over cooled cookies. Let icing set. For Lemon Poppy Seed cookies: substitute lemon peel for the orange peel in the cookie and lemon juice for the orange juice in the icing. Store in airtight container. Makes about 24 cookies.

WELCOME COOKIE FOLLOWERS!

2010-06-26T05:39:00.000-07:00

Hello everyone. Just a little reminder that it is not too late to enter our AnnieG Aprons giveaway. Just click here to enter. And now I would like to welcome all of you who have been following my cookie blog. I have come to the realization that I am not Super Woman. Gosh, what a let down. But it has become a little difficult for me trying to keep up with all my blogs. Sooo, now you will see lots more cookie recipes on this blog. I love cookies, don't you? I will be devoting more time to my baking blog bringing you many new recipes and giveaways. My next post, of course, will be a cookie recipe. So please be sure to stop back. I hope you all have a wonderful day.

ANNIEG APRONS & BAGS GIVEAWAY!

2010-06-15T05:39:00.000-07:00

We have another great giveaway for you! Our sponsor, Annie G Aprons and Bags has a special apron and potholder waiting for you. Annie is a good friend of mine and one very talented lady. I asked Annie to write a little bit about herself and this is what she had to say.

“When I was visiting my daughter five years ago she was showing me a new book she got called “Crafting Vintage Style”. She pointed out a picture of an apron and asked me if I could make it for her. I hadn’t sewn in years, but the apron looked easy. We bought fabric with cabbage roses on it, because my girl loves all things shabby, and I made my daughter her apron. While I was ironing it, I was taken back in time to when I was a very young girl – maybe six or seven years old – and I was in my grandmother’s kitchen. Memories came flooding back to me of aprons my grandmother and great grandmother wore while they baked rolls and pies. Memories of me being allowed to iron the aprons. Memories of sprinkling them with water, rolling them up, and putting them in a towel in the refrigerator over night. The memories were tender and sweet and thus began my love of all things apron! Every apron I make, even now, takes me back to my roots. That to me is what is so magical about them. They’re nothing more than a piece of fabric and maybe some lace or rick rack or a button or two, but there is magic in all of it. If you haven’t yet worn an apron while you’re cooking or cleaning or gardening, you really need to. They are guaranteed to put a smile on your face!

I’m so happy Kat agreed to let me do a giveaway on her blog. Kat’s mouth watering recipes and an AnnieG apron go together so nicely! The apron that I’m giving away was made especially for Sweet Kathleen. It’s based on the traditional chef style apron but I’ve made it a bit fuller so that it fits loosely, and I’ve added coordinating trim to give it more personality. Rick rack was added just because it’s cute! There’s also a matching pot holder. All that’s needed is Kat’s recipe book and you are good to go! The apron and pot holder are ironed, folded, and waiting to be mailed to the winner.”

Thanks Annie! We’re very excited to give your beautiful apron and potholder away to one lucky Sweet Kats Kitchen reader!

TO ENTER: Head over to AnnieG Aprons and Bags and take a look around. Come back here and post a comment letting us know what your favorite apron was. This will give you one entry into the giveaway. For 5 extra entries into the drawing create a blog post about this giveaway, leaving your website address in your comment. Be sure to mention this in your entry. Comments will close at 9 p.m. eastern time on Wednesday, June 30th. I will choose one random winner and post here. *This giveaway is open to the Continental US, Hawaii and Canada shipping destinations only.” And I would love it if you would sign up to follow my blog for more giveaways and new recipes. Thank you and good luck!

PEACHY PECAN COFFEE CAKE

2010-06-11T08:15:00.000-07:00

With the peach season here, this is a great coffee cake to make. When not in season you may use sliced, canned peaches. If using fresh peaches, be sure they are firm, but ripe. This recipe is from my Sweet Kathleen's Cookbook and I hope you will enjoy it. Please be sure to stop back soon as my next post will be for a wonderful giveaway that I know you will not want to miss. I am headed for a delicious peach right now. I love them!

Topping/Filling
2 c. chopped pecans
1/3 c. packed light brown sugar
3 T. granulated sugar
1 tsp. ground cinnamon

Cake
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ c. (1 stick) butter, softened
1 c. granulated sugar
1 tsp. vanilla extract
2 lg. eggs, room temperature
1 c. sour cream
2 c. sliced peeled fresh peaches or 1 (28 oz.) can sliced peaches, drained

Preheat oven to 325ºF. Grease a 10-inch springform pan. Set aside.
Topping/Filling: In a small bowl, combine all topping ingredients. Set aside.
Cake: Sift together the flour, baking powder, baking soda and salt.
In large mixing bowl, cream the butter, sugar, and vanilla extract on medium speed until light and fluffy. Add the eggs one at a time beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Spoon half the batter into the prepared pan. Sprinkle with 1 cup of the pecan mixture. Top with the remaining batter and ½ cup of the pecan mixture. Bake for 30 minutes. Carefully remove the cake from the oven and place on a wire rack. Arrange the peach slices over the cake. Sprinkle with the remaining pecan mixture. Return to oven and bake another 20-30 minutes or until a toothpick inserted in the center of the cake
comes out clean. Cool in the pan on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen. Remove sides of the pan. Serves 12.