Archive for the Category »Baking «

Dec

Frosting Glaze

Makes 2 cups or 18 Servings at 2 tablespoons each

3 cups powdered sugar
2 tablespoons butter, softened
1/3 to 1/2 cup whipping cream
1/2 teaspoon extract, (flavor of your choice)

Whisk together the powdered sugar, softened butter, and enough whipping cream to make a glaze similar to the consistency of pancake batter.
The glaze should be thick enough to coat a spoon, but thin enough to run slowly so that it will cover the baked item and partially run down the sides.

Category: Baking, Desserts Tags: bake, baked goods, frosting, Frosting Glaze, glaze Leave a Comment

Dec

Pumpkin Bread

TheSaltyChef

So I made pumpkin bread this morning, mini loafs as gifts. Here they are. They came out great!

Ingredients

3 cups sugar
1 cup Veg oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water

Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Category: Baking Tags: Baking, loafs, Pumpkin Bread 2 Comments

Dec

Holiday Honey Mint Cookies-Cookie Crawl!

TheSaltyChef

This year I have decided to enter my Holiday Honey Mint Cookies in the Gourmet Girl Magazine’s Virtual Holiday Cookie Crawl.

Holiday Honey Mint Cookies

Recipe makes 4 Dozen cookies

1 Cup Unsalted Butter

1 Cup Smooth peanut Butter

2 Cups White sugar

2 Eggs

2 ½ Cups all purpose flour

1 Tsp Baking Powder

¼ Tsp Salt

1 ½ Tsp Baking soda

1 Tsp pure Vanilla extract

¼ Tsp ground Nutmeg

2 Tbsp finely chopped Mint leaves

½ Cup Powdered Sugar (optional)

½ Cup Honey

¼ Cup Honey (To drizzle)

Directions:

1.) Cream together butter, peanut butter, mint leaves, vanilla, ¼ Cup Honey and sugar. Beat in eggs.

2.) In a separate bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Mix wet batter with the dry ingredients until well mixed. Refrigerate for 1 hour.

3.) Roll into 1 inch balls and place on baking sheet lined with non stick baking mat. Flatten balls. Bake in a preheated 350F oven for about 10 minutes or until cookies begin to brown. Do not over bake.

4.) Let cookies cool completely on a cookie cooling rack. After cookies are cool, with a fork drizzle honey over them. Then dust with powdered sugar. (optional)

This cookie recipe was invented while I was attending culinary school. It was around the holidays and I had a big test in baking class. I wanted to put a holiday spin on an old favorite cookie. I decided to try mixing fresh mint into the peanut cookie batter. To my surprise it tasted so refreshing and pleasant. The mint was just right and not over powering. I received an A+ on my test. The cookies were then served that night at the school restaurant. The customers seemed pleased as several of them raved and requested the recipe. I keep this recipe secret most of the time. I guess it was time to share it with everyone! That is how Honey Mint Cookies were born.

Category: Baking, Desserts Tags: Baking, cookie, cookies, holiday, holiday cookie, honey cooking One Comment

Dec

12 Days of Christmas Cooking Tips Day-12

TheSaltyChef

YOU made it to the 12th day!!!

Holiday Honey Mint Peanut Butter Cookies

Recipe makes 4 Dozen cookies

1 Cup Unsalted Butter

1 Cup Smooth peanut Butter

2 Cups White sugar

2 Eggs

2 ½ Cups all purpose flour

1 Tsp Baking Powder

¼ Tsp Salt

1 ½ Tsp Baking soda

1 Tsp pure Vanilla extract

¼ Tsp ground Nutmeg

2 Tbsp finely chopped Mint leaves

½ Cup Powdered Sugar

½ Cup Honey

¼ Cup Honey

Directions:

1.) Cream together butter, peanut butter, mint leaves, vanilla, ¼ Cup Honey and sugar. Beat in eggs.

2.) In a separate bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Mix wet batter with the dry ingredients until well mixed. Refrigerate for 1 hour.

3.) Roll into 1 inch balls and place on baking sheet lined with non stick baking mat. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 350F oven for about 10 minutes or until cookies begin to brown. Do not over bake.

4.) Let cookies cool completely on a cookie cooling rack. After cookies are cool, with a fork drizzle honey over them. Then dust with powdered sugar.