Here is a step by step guide:
Prepare your mixer. The recipe calls for 2 sticks of butter. Make sure you leave it in room temp for at least 30 minutes before hand.
Mix the butter till it’s well-mix.
The recipe calls 3/4 cup of white sugar.
Mix in the white sugar.
Next add 3/4 cup of brown sugar.
It should look like this, after mixing the white and brown sugar together.
Add 2 large eggs.
Afterward, mix in the dry ingredients. (Not shown)
And once you toss it in the oven, it should look like these! The cookies turn well as usual. Next time I have to try a different chocolate chip recipe!
I usually like to stick to one recipe if it works, for example cheesecake. I usually just alter the toppings, or I’ll toss in snickers, oreos, etc. But this time, I was convince to try this New York Style Cheesecake. (I found at kraftsfood.com) The only difference I saw, was the usage of sour cream.
After testing and trying this new recipe, I wont be trying this recipe EVER again. I’ll stick back to the basics. Here’s the recipe tho.
|1-1/2 cups HONEY MAID Graham Cracker Crumbs
|1/4 cup (1/2 stick) butter, melted
|1-1/4 cups sugar, divided
|4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
|2 tsp. vanilla, divided
|1 container (16 oz.) BREAKSTONE’S or KNUDSEN Sour Cream, divided
|2 cups strawberries, sliced
|PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.
|BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
|BAKE 40 min. or until center is almost set. Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.
I baked these vanilla sprinkle cupcakes awhile ago. When I first became inspired to bake. (notice the lack of clear pictures) These turn out better than the store bought ones. Meaning the ones you bake out of box like pillsbury brand.
But I don’t think I’ll make these again, I made them once or twice for a friend’s birthday which I decorate with candy and sprinkles. But I’m just not a big fan of these. The frosting was store bought.
If I remember to get the recipe, I’ll post it up.
Fresh out of the oven! Naked cupcakes!
A couple shots of the cupcakes with frosting.
Close up of the cupcakes.
happy birthday cupcakes i made for linda!
I’m a big fan of baking cookies. maybe because there so simple to make and so delicious at the same time? This time, I follow a recipe on the back of the Quacker’s Oatmeal box.
It’s a good idea to process the oats in a food processor (if you don’t have one, use a blender). So it’s powder form, and it sticks better than whole oats as a whole cookie.
The recipe work really well, I’ll be using this recipe again!
|| pound (2 sticks) margarine or butter, softened
|| cup firmly packed brown sugar
|| cup granulated sugar
|| teaspoon vanilla
|| cups all-purpose flour
|| teaspoon baking soda
|| teaspoon ground cinnamon
|| cups Quaker® Oats (quick or old fashioned, uncooked)
|| cup raisins
- Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered
I decide to take my baking to another level. I decide to make lasagna for dinner. This is my second attempt that I made it. It turn out wonderful than the first time. The first time was horrible. I put too much tomato paste and it was too saucy. This time was perfect. All the ingredients are found in a local market. I skipped the sausage, since I didn’t have any and forgot to buy some at the market.
After its done baking.
The recipe I used is from marthastewart.com
1 pound ground turkey
1 1/2 pounds mozzarella, (5 cups grated)
1 can (26 ounces) chopped tomatoes
1/2 pound sweet Italian sausage, (casings removed)
1 1/4 cups ricotta
1 pound no-boil lasagna noodles
1 1/2 teaspoons dried oregano
4 ounces Parmesan, (1 cup grated)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 medium chopped onion
1 garlic clove
1/2 sprig basil, (3 tablespoons coarsely chopped)
- Preheat oven to 350 degrees. Crush the garlic; grate the cheeses. An adult should chop the onion.
- Wash the basil and pick the leaves; let an adult chop the leaves.
- An adult should make the sauce: Heat 1 tablespoon oil in a skillet over medium heat; cook onion, garlic, salt, and pepper 1 minute. Add turkey and sausage; cook, breaking up with a spoon, until browned, about 5 minutes. Stir in tomatoes and oregano. Reduce heat; simmer 1 minute. Transfer to a medium bowl. Stir in basil.
- Coat baking dish with cooking spray or oil; spread a thin layer of sauce on the bottom of the dish.
- Top with a layer of noodles. Next, spread a third of the ricotta, then 1 1/2 cups sauce, on top. Sprinkle with 1 cup mozzarella and 3 tablespoons Parmesan. Repeat these steps 2 more times.
- Top with a layer of noodles, the remaining sauce, and mozzarella; sprinkle with 3 tablespoons Parmesan (save the rest for sprinkling over servings). Cover with foil; bake 20 minutes. An adult should remove foil; bake 20 minutes more. Let rest 10 minutes before cutting and serving.
VEGETABLE VARIATION: This vegetarian version of our sauce makes a hearty and delicious lasagna. Clean and trim 8 ounces button mushrooms; finely chop in a food processor. Follow the recipe, but in step 3, cook onion and garlic in 2 tablespoons olive oil. Add mushrooms, 1 cup diced zucchini, and 1/2 cup diced red bell pepper instead of turkey and sausage; cook, stirring, until just tender, about 6 minutes. After simmering with the tomatoes and oregano, stir in 4 cups chopped spinach along with the basil. Then kids can follow steps 4 through 6 to assemble the dish.
so I finally found ladyfingers!
I made a trip to Whole Foods with my sister. We pick a few things, and some ingredients for Tiramisu. This was my first attempt of making it! It took forever… But I had some help. I was happy with the results. Next time, less rum!
I finally found you lady fingers!
Recipe – from Joyofbaking.com
2 cups milk
3/4 cup white sugar
1/4 cup all purpose flour
6 large egg yolks
1/4 cup dark rum (I used light rum)
2 teaspoons pure vanilla extract ( I didn’t have this, I used vanilla flavor)
1/4 cup unsalted butter (cut into small pieces)
8 ounce mascarpone cheese
32 crisp ladyfingers
Coffee Soaking Syrup:
1 1/2 cup strong coffee/espresso
1/3 cup white sugar
1/4 cup dark rum
1 ounce semisweet chocolate
fresh raspberries (I used strawberries)
Check joyofbaking.com! It’s a long list of things to do.
Used all cream filling.
Skip the plastic wrapping next time.
mmmmmmm. I absolutely love this cheesecake recipe. This is the original philadelphia classic cheesecake recipe, I added oreos into it. It taste perfectly fine on its own, but I have guest who enjoy oreos! Here is a step by step demostration. This recipe is from: kraftfoods.com
The ingredients I used for this recipe. It calls for 2-packages of cream cheese, 1/2 cup sugar, 1/2 tsp vanilla, 2 eggs (not shown here), 3/4 cup of oreos (i used a whole cup), 1-graham crust, you can use oreo crust if you like or make your own in a springpan.
Start by blending the 2-packages of cream cheese (room temp, easily to mix), sugar, and vanilla until well blended. Add eggs to the mix.
Add as much oreo cookies as you like.
Stir in oreo cookies.
Pour batter into pie crust, you can sprinkle a few left over cookies on top. Bake for 35-40 minutes in 325 F. Once its done, take it out of oven. Allow some cooling time before placing into refrigerator. Must refrigerate for 3 hours or overnight.
Final product! Cut and enjoy!