Tag Archives: baking

Pumpkin Spice Muffin Tops

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I first made this recipe when my daughter was two years old. She had a severe dairy allergy, which was horrible in a lot of ways, but it killed me that she couldn’t bake with Mommy or eat any of the stuff I made. I took this recipe and altered it, using rice milk and soy butter in the icing and replacing the butter in the cookie for applesauce. The result was so fabulous and fun. A muffin top cookie without having to use a muffin top pan. I had a friend request a diary free cookie recipe today and this is what I gave her. These are also delicious with tea and coffee or for an after-school snack for those munchkins coming in from the cold. Continue reading →

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Eggnog Vanilla Candied Nuts

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It’s an awesome day today! MOPS this morning was fantastic, making up Dutch Apple Pies with my girls. Tonight I’m going to see Harry Potter at midnight. Well, actually – I’m getting in line at 7pm. Obviously I will need some snacks while waiting. I was in the mood to try something new that I could put a bag of in my purse. Wait, doesn’t everyone smuggle snacks into the movie theater? No? Just me? Hmmmm.

You may have noticed, I don’t put nuts in my baked goods. Not sure what it is, but I just don’t like eating something deliciously soft and then finding a hard nut in there. However, I adore nuts on their own merits.  The grocery store nearest my home has a nut bar and I absolutely LOVE their vanilla cinnamon coated macadamia nuts. But, they are $16 a pound. Seriously? I found a recipe for candied nuts and thought I’d put my own spin on it. Voila. Eggnog Vanilla Candied Nuts. Oh goodness they are so delicious. And way less expensive than purchasing them. I got a pound of walnuts on sale at WinCo (have I mentioned how happy I am to have one nearby now?) for $3.50 and threw together this recipe. Gonna try them next with macadamia nuts. I’m sure this would be amazing with whatever nut you particularly love. Continue reading →

Devotional – Feeding The Stronghold

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2 Corinthians 9:8 And God is able to bless you abundantly, so that in all things at all times, having all that you need, you will abound in every good work.

So many times I have heard this passage, usually talking about monetary blessings, physical, tangible things. Which is all great. I totally believe that God wants to pour out blessings into our lives. Today however, this verse touched me at my weakest place, a place of great need in my life. Today, the promise that I will have all that I need, to do whatever God asks of me (good work) is especially welcome news.  Cause I’m struggling. I’m trudging thru the same issue I’ve been actively fighting for the past 5 years. Continue reading →

Cinnamon Sugar Doughnut Muffins

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Sometimes, you just want a doughnut. If you’re like me, you have trouble justifying the drive to a bakery just to buy one, so you get a dozen. And then eat them all. Not good. Here’s my take on a mini-muffin that tastes just like a delicious doughnut. Without the guilt. The original recipe for this used butter, I like to substitute applesauce wherever I can – and always have success when using it in muffins or bread. These are light and delicious. Bet you can’t eat just one! I’m glad I’m heading out of the house – otherwise there’s no way these would make it to the meeting I’m taking them to tonight!
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Freshly Pressed

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To all of my new friends, welcome. I’m absolutely blown away by your responses to “Colleen” and many other kind thoughts on various Bakerlady posts. I love having so many new people to visit with in my kitchen. What a blessing!

Thank you for making the last couple days an absolute delight in my blogging life. I’m off this morning to help make about 100 apple pies with my MOPS group – wish me luck! I’ll have lots of pictures and (I’m sure) some baking stories to tell this afternoon.

Your visits, comments and questions have filled up my hours with joy – thanks. Stop by anytime. The kitchen is always open.

Lemon Curd

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I was inspired to make this lemon curd by three things.

1. My cousin Shannon posted this recipe on her blog. We both love allrecipes.com — they have awesome stuff there.
2. I have several lemons rapidly getting closer to serving no purpose but attracting fruit flies.
3. Lemon curd is awesome and delicious.

I’ll probably be making up a batch of my Super Fantastic Scones to go with this – and bring them to apple pie baking day with my MOPS group tomorrow morning. This lemon curd would be terrific sandwiched in sugar cookies, as a filling for cake, or double the recipe and use in a lemon meringue pie. Continue reading →

Raspberry Coulis

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Made this quick and delicious raspberry coulis to serve with “Patrick” – Flourless Double Chocolate Truffle.

Depending on how tart your berries are, you may need to add more sugar, to taste. I like mine with a hint of pucker since I’m usually serving it with something really rich. Make sure once it’s boiling, you stir continually to keep it from burning to the bottom of your pan. Great with chocolate, over ice cream or on top of cheesecake. Continue reading →

“Patrick” – Flourless Double Chocolate Truffle

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Ah, Patrick. I’ve been so excited to make this dessert, I cannot even tell you.

First, about Patrick the person. He is our ever-present sound tech at church. He LOVES chocolate. Which is why this is a chocolate dessert, but it’s more than that. This truffle has no flour or cocoa mixed in with the chocolate because Patrick has no “filler”. He is 100% the real deal. He is one of the most honest, purely service driven people I have ever met and everything he does is with purpose and excellence.    Stop arguing with me in your head Patrick. No. Just stop. This is all true.

Every ingredient that makes up my friend is rich and awesome, and this truffle is the same way. Topped with a second layer of chocolate ganache, this truffle is so good, you’ll want to sing, possibly into a microphone. Using his mastery of sound and balance, Patrick enables our entire worship team to do just that every week. We all worship God easily because there’s no crazy feedback or off levels to mess with our voices/instruments.  Serve this truffle up with a raspberry coulis. The perfect hint of tart to blend with a totally decadent dessert. Hmmm. A perfect blend. Like what Patrick makes happen on the sound board each Sunday.

Patrick, if I have to tell you again to stop arguing, I won’t bring this for you tomorrow. Seriously man. Learn to take a compliment. Continue reading →

“Zacharies” – Super Peanutty Peanut Butter Cookies

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It is a well documented fact that my husband (Zachary) is not a fan of sweet things. Cookies, cakes, fudge, candy – none of it tempts him. It drives me crazy. However, even his lack of a sweet tooth cannot resist my peanut butter cookies. Probably because they are so nutty and awesome, rather than being just something sweet. There are a couple keys to a great peanut butter cookie. First of all, extra super chunk peanut butter is a must. Mine also have a full cup of chopped peanuts – imagine that, actual peanuts in a peanutty cookie. Secondly, make sure you take these cookies out when the edges are just starting to golden. They won’t look done, but trust me, if you want a soft cookie – take them out of the oven.

"Zacharies"

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Spiced Cranberry Compote

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So, compote is a pretty fancy term for fruit in a sugar syrup. In this case, it reminds me very much of the most awesome cranberry sauce you’ve ever had. Spiced and fragrant instead of just the blah dash of color on the corner of your Thanksgiving plate. Delicious with “Colleen”, my Pumpkin Eggnog Bread Pudding. The post for the bread pudding has a photo of the compote along side it.

Spiced Cranberry Compote

1 1/2 cups frozen or fresh cranberries
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup orange juice
1 1/2 teaspoons orange zest

1. In a small heavy-bottomed saucepan combine the cranberries, nutmeg, cinnamon, sugar, orange juice and zest. Bring to a simmer over medium-high heat then reduce heat to medium. Let cook until cranberries are popped and mixture is a nice compote consistency, about 4 to 6 minutes. Let cool completely before serving.

The compote can be made ahead, refrigerated, covered, for up to 2 days. Remove 1 hour before serving; serve at room temperature.

Copyright 2010 by Kathy Casey Food Studios(r)