Kitchen Hints of the Day!

December 9, 2017 at 6:09 AM | Posted in Kitchen Hints | 2 Comments
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Cookies…….

* Chilling the dough helps softer doughs keep their shape and makes the dough easier to work with. I find that chilling the dough improves the flavor and allows the dough to relax a bit.
* Bake one sheet of cookies at a time on the middle oven rack; if you need to bake more than one at a time, rotate the sheets from the top rack to the bottom rack halfway through baking to encourage even browning.
* Check cookies for doneness at the minimum baking time.
* As a rule, let cookies cool on the baking sheet for 1 or 2 minutes, just long enough to firm them slightly and make it easier to slide them off the sheet and onto a rack……

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Healthy Pancake Recipes

October 10, 2017 at 5:26 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and magazine its Healthy Pancake Recipes. Delicious and healthy Pancake recipes like; Whole-Grain Buttermilk Pancakes, German Apple Pancake, and Pumpkin Pancakes. Find these and more all at the EatingWell website. Plus don’t forget to subscribe to the EatingWell website! Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Pancake Recipes
Find healthy, delicious pancake recipes including blueberry, banana, chocolate chip and low-calorie pancakes. Healthier recipes, from the food and nutrition experts at EatingWell.

 

Whole-Grain Buttermilk Pancakes
This healthy whole-grain buttermilk pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar. Compared to most store-bought mixes or a classic recipe, this recipe saves about 30 calories, 3 grams saturated fat and 4 grams total sugar per serving, plus you’ll dish up 2 extra grams of fiber. If you want to experiment with different types of whole grains, replace up to ½ cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds………..

 

German Apple Pancake
A judicious use of butter and sugar gives this classic German apple pancake—also known as a Dutch baby—less than a third of the fat and considerably fewer calories than the original breakfast treat. The topping—sautéed apples glazed with apple-cider syrup—is wonderful on oatmeal, waffles and frozen yogurt too……..

 

Pumpkin Pancakes
This healthy whole-grain pumpkin pancake recipe produces fluffy cakes with a beautiful orange hue from pureed pumpkin and light crunch from toasted pecans. If you want to experiment with different types of whole grains, replace up to ½ cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds…….

 

* Click the link below to get all the Healthy Pancake Recipes.
http://www.eatingwell.com/recipes/18659/mealtimes/breakfast-brunch/pancakes/

A Christmas Favorite – Blondie Dessert Bar

December 14, 2013 at 10:33 AM | Posted in dessert | 3 Comments
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Toffee blondies

Toffee blondies

A blondie (also known as a “blond[e] brownie” or “blondie bar” is a rich, sweet dessert bar. It is made from flour, brown sugar, butter, eggs, baking powder, and vanilla, and may also contain walnuts or pecans. Chocolate chip blondies may contain white or dark chocolate chips. A blondie may have a taste reminiscent of butterscotch.
Blondies resemble the traditional chocolate brownie, but are based on brown sugar instead of cocoa; they are sometimes referred to as blonde brownies. They are baked in a pan in the oven similar to how traditional brownies are baked, then cut into rectangular shapes for serving.

 
Blondies are often confused with white chocolate brownies, although they are highly different, as unlike the white chocolate brownie or the normal brownie, they contain no chocolate or chocolate flavoring, not inclusive of chocolate chips, which are often put in blondies.
Like brownies, blondies may include chocolate chips. They may also contain coconut, nuts, toffee, or any other chunky candy for added texture. Blondies aren’t usually frosted; the brown sugar flavor tends to be sweet enough.
Another popular variation is the Congo bar, which contains chocolate chips with either walnuts or coconut.
Blondies are sometimes served in sundaes, often topped with caramel sauce.

 

 

Chocolate Chip Blondies

 
Ingredients:
1-1/2 cups packed brown sugar, or use Splenda Brown Sugar 3/4 cup
1/2 cup butter, melted, Blue Bonnet Light Stick Butter
2 Eggland’s Best Eggs, lightly beaten, or 1/2 cup Egg Beater’s
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
Directions:
* In a large bowl, combine the brown sugar, butter, eggs and vanilla
just until blended. Combine the flour, baking powder and salt; add
to brown sugar mixture. Stir in chocolate chips.
* Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for
18-20 minutes or until a toothpick inserted near the center comes
out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

The Old Family Buckeye Recipe

December 12, 2013 at 8:29 AM | Posted in dessert | Leave a comment
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buckeyes-001 (1)

 

It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I wasn’t one to switch jobs too often. A total of three full time jobs during that time. It’s been 9 years since I lost my leg to melanoma cancer and unable to work but to this day but I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. I’m sure you’ll agree, let me know! These are not diabetes friendly but are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.

 

 
Ingredients:

Recipe will make about 60 balls

1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax

 
Directions:

* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!

Kitchen Hints of the Day

May 15, 2013 at 11:23 AM | Posted in baking, Kitchen Hints | Leave a comment
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Hint #1 – Rinse out coffee cans and store cookies in them. Use the original lids, or stretch plastic wrap across the top and seal with a rubber band.

 

 

 

Hint #2 – To keep your cookies chewy, add half an apple or a slice of white bread to the cookie jar. This will provide just enough moisture to keep the cookies from becoming hard.

Kitchen Hints of the Day!

May 12, 2013 at 7:19 AM | Posted in baking, Kitchen Hints | Leave a comment
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Hint #1 – Is your cookie dough sticking to everything? It’s easy to get a spoonful of cookie dough to drop to your baking pan if you first dip the spoon in milk.
Hint #2 – Making cookies? Spray the beaters with a little vegetable oil or nonstick cooking spray and you have to stop every few seconds to scrape the batter off the beaters and back into the bowl.

 

Chocolate chip cookie dough

Chocolate chip cookie dough

Kitchen Hints of the Day!

May 9, 2013 at 7:10 AM | Posted in baking, Kitchen Hints | 2 Comments
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Hint #1 – Cookies can go from beautiful to burned in no time. To lessen the chance of this happening, take the cookies out of the oven when they are not quite done, but don’t transfer them to the cooling rack right away – let them sit on the hot pan for a minute or two to finish baking. Then transfer to the rack to cool fully.

 

 

Hint #2 – If your baking cookies or pies and don’t have a cooling rack, simply line up a bunch of butter knives in alternating directions (first with the blade towards you, then with the blades away from you), and put the baking sheet down on top of them. You can also use old egg cartons.

Kitchen Hint of the Day!

May 7, 2013 at 8:24 AM | Posted in baking, dessert | 1 Comment
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Hint #1 – Keep soft cookies, cakes, and pancakes deliciously moist by adding a teaspoon of jelly to the batter.

 

 

 

Hint #2 – Our favorite part of oatmeal cookies, is naturally the oatmeal. Boost the oatmeal’s flavor by toasting it lightly before adding it to the batter. Simply sprinkle the oatmeal on a baking sheet and heat it in a 300 degree oven for about about 10 minutes. The oats should turn a golden brown.

 

Kitchen Hints of the Day!

May 6, 2013 at 8:53 AM | Posted in Kitchen Hints | 2 Comments
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Hint #1 – To keep cookies or butter cakes from becoming too heavy, be sure the butter is at room temperature before you cream it with

Chocolate Chip Cookies

Chocolate Chip Cookies

the sugar. Try to avoid softening butter in the microwave, as it’s likely to melt.

 

 

Hint #2 – When making cookies with margarine, be aware that the firmness of the dough will depend on the type of margarine used. Be sure to use stick margarine, not margarine from a tub. Note that margarine made from 100 percent corn oil will make the dough softer. When using margarine to make cookies, you may need to lengthen the chilling time or place the dough in the freezer instead of the refrigerator. If you’re making cutout cookies, the chilling time should be at least one hour in the refrigerator. Dough for drop and bar cookies doesn’t have to be chilled.

Kitchen Hints of the Day!

May 5, 2013 at 6:40 AM | Posted in baking, dessert | Leave a comment
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Hint #1 – Cold cookie dough will not stick to the rolling pin. Refrigerate the dough for 20 minutes for the best results.

 

 

 

Hint #2 – If you give your kids cookies as treats, you can save a lot by making a batch of cookies every week or two rather than buying them at the store. This is a great activity for the parent who doesn’t do most of the cooking. Have him or her spend twenty minutes making cookies with the kids on the weekend, and you’ll have enough to last you until next time.

 

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