Saturday, July 23, 2016

Giant Snickerdoodle

 I'm into making giant cookies for just one( or two ) lately.

This time I made a giant snicker doodle and THIS time.... I even shared it!

With my mother in law..she loved it!

We broke off bits as we laughed and talked and pretty soon it was gone. The center was so soft, with slightly crisp edges. 

We loved the cinnamon and sugar topping....just a perfect treat with a glass of iced tea!

Giant Snickerdoodle

2 Tbsp. butter, softened
3 Tbsp. sugar
2 Tbsp. egg
1/2 tsp. vanilla
6 Tbsp. flour
1/4 tsp. baking soda
pinch of salt
1/4 tsp. cream of tarter
1/4 tsp. cinnamon

Mix the butter and sugar. Beat in egg and vanilla. Stir in the rest of the ingredients and shape into one large ball. Flatten slightly on a parchment lined cookie sheet. 

Sprinkle with:
1/4 tsp. cinnamon
1/2 tsp. sugar

Bake at 350 for about 15 minutes, center will be slightly soft.

Wednesday, July 20, 2016

Double Chocolate Cookie for One

When I need a quick chocolate fix, I reach for this recipe.

It makes just one large cookie, perfect for one...or for two if you feel generous and want to share!

I bake it until the edges are firm and the center is a bit soft. 

This is the hard part. 

When I take it out of the oven, I leave it on the sheet for a few minutes to finish baking a bit.

Just a few though, before I eat the WHOLE thing. 

Warm, soft and SO rich with chocolate flavor...yum!

Giant Double Chocolate Cookie

2 Tbsp. butter, softened
2 Tbsp. brown sugar
pinch of salt
1 egg yolk
1/4 c. flour
1/4 tsp. baking powder
1 Tbsp. cocoa ( I added a bit more)
handful of dark chocolate chips

Cream the butter and sugar, Add the egg yolk, beat well. Stir in the rest of the ingredients and shape into a ball. Chill 15 minutes. Place on a parchment lined cookie sheet, flatten slightly, and bake at 350 for 8 to 10 minutes. Center will be slightly soft.

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Saturday, July 16, 2016

Lemon Brownies

When I read about lemon brownies, it made me curious.

 I LOVE brownies..what would lemon ones taste like? So I found a recipe to try and gave it a go. 

They were delicious.

The texture was just like a brownie, rich and thick. Very moist with bursts of lemon in each bite.

I could eat these every day!

Lemon Brownies
(life in the lofthouse)

1 c. flour
1 c. sugar
1/2 tsp.salt
1/2 c.softened butter
2 eggs
2 Tbsp. fresh lemon juice
1 Tbsp. lemon zest

Mix the butter, eggs, lemon juice,sugar and zest. Stir in the flour and salt. Pour into a greased 8" pan and bake at 350 for 25 minutes.Cool. 

Frost with:
1 c. powdered sugar
1 1/2 Tbsp. lemon juice ( I used more)
2 tsp. lemon zest

Tuesday, July 12, 2016

Toasted dipped pecans

I dipped some toasted pecans for the 4th.....

Ghirardelli Candy Making & Dipping White Melting Wafers - 12 oz pouch

I always use Ghirardelli melting wafers..they are so smooth and creamy, making it easy to dip anything.

First I toasted the pecans and let them cool, then dipped them in the melted wafers and blue sugar. I planned to dip some in red too, but didn't have any. I had plenty of green though...LOL! I guess I need to get some red before Christmas baking time.

I love toasted nuts of any kind, and when they are dipped in chocolate, they are even better!

Thursday, July 7, 2016

Scandinavian Almond Cake

For Christmas I got a new Scandinavian cake pan that makes the BEST almond cake EVER!

The soft golden top is my favorite part, but I love to eat the ends of the cake too. There is SO much flavor in the edges...yum! The crumb is just perfect, soft and velvety.

Each bite is a treat, rich with almond flavor. I like to eat it plain, cut in thin slices.

  I also serve it with whipped cream and berries. For the 4th I topped it with fresh picked strawberries and blueberries. It was a beautiful dessert...I wish I had taken a photo!

The photo's above show my grandmother's apron from Norway. I laid it under the cake, and as I was taking the pictures I thought of her. She loved to bake too!

Scandinavian Almond Cake

Beat well:
1 1/4 c. sugar
1 egg
2 tsp. almond extract
2/3 c. milk

1 1/4 c. flour(I always use King Arthur)
1/2 tsp. baking powder

Add:1 stick melted butter
Beat Well.

Spray pan WELL with Pam and sprinkle with flour. Pour batter into Scandinavian cake pan and bake at 350 fro 40-50 minutes until edges are golden brown and toothpick comes out clean.

Sunday, July 3, 2016

Red, White, and Blue Cheesecake Berries

I tried another fun find from Pinterest...this time cheesecake strawberries.

Very simple to make! First I cut the strawberries in half lengthwise, leaving on the green stem. To get them to stand on the plate, I cut just a sliver off from the bottom.

I mixed 4 oz. of softened cream cheese with 1/4 c. powdered sugar and 1/4 tsp. almond flavoring. (you could use vanilla too) I cut the corner of a baggie and piped some down the center of each strawberry. 
Then decorated the top with fresh blueberries!

These went fast! They were SO pretty on a plate, and SO delicious!

Red, White, and Blue Cheesecake Berries

(adapted from The Kitchen is my Playground)

12 large strawberries,cut in half lengthwise
22 blueberries
4 oz. softened cream cheese
1/4 c. powdered sugar
1/4 tsp. almond(or vanilla)

Mix the cream cheese, powdered sugar and almond flavoring. Pipe on top of strawberry halves and decorate with blueberries.

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Friday, July 1, 2016

Red White and Blue Strawberries.....pinned it and tried it

It's the beginning of the holiday weekend and I made a few red,white and blue strawberries to kick it off!

So festive and FUN!

They taste as good as they look,too!

 I dipped them into some Ghirardelli White Melting Wafers, then into some blue sugar I found in the Hobby Lobby baking isles.

Of course, I saw the idea on Pinterest, had to give it a try, so I pinned it, tried it, and LOVED it!