BIZZY BAKES

I am coming back to blogging slowly but surely.  It is hard not to have this as a daily discipline and then expect to jump in full force.  I couldn't do it.  I think, once I get a few days posted in a row, I will pick up the volume and hopefully fill you in on some wonderful dishes, I made over the holidays. Something Sweet is the name of a recently published book by Miriam Pascal who has a blog, the Overtime Cook.   I decided to use it for most of my holiday baking and it truly fit my needs. Miriam thinks like I do and prefers using oil to a less healthy margarine in many of her baked goods. The mousse, I made from the book, had no raw eggs, something I am diligent about not using. The best part of the book for me was the recipes, Miriam chose to use.  I wanted to make almost all of them and I have made a good start already.  Some recipes, I baked were Peanut Butter and Banana Chocolate Chip Cake - a huge success with our guests, Snickerdoodle Bund...

The proof that this was a yummy dessert is that it disappeared quickly.  Do people like peanut butter as much as chocolate? Peanut butter is an interesting spread.  I put some on a cracker for my granddaughter who pushed it away.  Then, I gave her a spoonful of peanut butter which she loved and wanted more.  I happen to agree with her.  There is nothing like a spoonful of peanut butter, rich and creamy and delicious. I grew up on cream cheese and jelly sandwiches but I have a feeling others went the peanut butter and jelly route.  Did I miss out? Childhood memories of strange and delicious foods.  I used to take a sandwich maker which was a metal mold on the end of a long pole that you put in a sandwich and hold over the fire.  I used to put apple sauce between two pieces of white bread and "cook" it and it was out of this world.  Who would have thought....? Peanut Butter Brownie Squares   A Duncan Hines recipe Ingredie...

Makes these and they will speak for themselves. Brownie Cupcakes: adapted from Joy of Baking 4 ounces bittersweet chocolate, shredded 2 cups margarine, cut into pieces 1 1/4 cup sugar 1 teaspoon pure vanilla extract 3 large eggs 3/4 cup flour 1/4 teaspoon salt Preheat oven to 325 degrees F and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups. Melt the shredded chocolate and margarine in microwave. Once the chocolate is melted and smooth, remove and let cool for a few minutes. Then stir in the sugar. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended. Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack. Makes 12 cupcakes. For the frosting recipe, go to Joy's site. Linked to  Recipe ...

Grandchildren are adorable.  I was talking to my three year old granddaughter who was telling me that her Mommy planted berries today.  I asked if I could have some.  She told me, "no, they are at home."  I asked her where I was.  She answered, "in the phone."  Who would have thought? I bake a lot over Passover but there is no kidding oneself that all the cakes turn out as good as those made with flour.  The brownies, blondies and nut cookies are the real deal and I would bet, it would be difficult to tell that they are for Passover.  I don't use matzah meal which means potato starch is the bulk of each.  I made some great apple desserts using this. After the holiday, I could not wait to bake something and pulled out the Cooking Light book which has appealed to be since the day, I got it.  When I look through baking books, I must take into consideration which will be made gluten-free with ease and effectively. Walnut Coffee ...

I have to share my excitement with you about a cookbook which was sent to me to review.  It is Sweet Debbies Organic Treats.  If you can't eat everything or thought you couldn't, turn to Sweet Debbie for doors to open to delicious baked goods that have no gluten, no dairy, no soy, no egg, no sugar and no nuts.  Despite this, the recipes are winners and it is amazing how they are made with simple changes in the recipe. I didn't have all the ingredients, called for, but it is only gluten that is an issue in my home so I have not looked for ways to make up for dairy or sugar.  I am guessing that many of you who do not include these in your diet, have items that I don't. My first problem was how to to pick a recipe from so many good looking ones.  You know how I love muffins so that is where I started looking.  My favorite is Dillicious Herb-Stuffed Muffins.  You know how I love savory treats.  This one hides cauliflower in it and lots of other t...

The month does fly by.  I can't believe, it is time to post another Ina recipe but I am happy about it.  I always find a number of recipes, I want to make, and it happened again, this time.  There was a coffeecake and an orange cake which I knew my hubby would love and of course, there was chocolate for me.  I decided on the lemon because I had lemons in the house and I love the fragrance of the zest. Lemon Cake (adapted from I na Garten) Ingredients : 7 ounces oil 2  cups granulated sugar, 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups gluten-free flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1/2 cup freshly squeezed lemon juice  3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract Method: Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.  Mix the oil  and 2 cups granulated s...

The latest bake for THB, the Home Bakers is Cranberry-Oatmeal-Walnut Cake , selected by Kit from I-Lost In Austen.  The recipe is on her blog.  She made these huge muffins.  What a treat! I made mine gluten-free so I never know how to compare it to those are baking with "real" flour.  This cake called for a full one and a half cups of oats.  All in all, it was not sweet enough for my taste.  Some of the bakers used dried cranberries which are sweeter and had a better cake.  The fresh cranberries are quite tart and even hubby commented on it. Hop on over here . to see what the other bakers have made.