Saturday, October 29, 2011
There's usually not a lot of opportunity for my little guy to help me in the kitchen, except for today's cookie recipe! We made Spooky Witches Fingers from allrecipes.com. I made mine with half white flour and half whole wheat. These were fun to do up for Halloween and I'm sure will be a tradition every year! The baking time says 20-25 minutes but mine were done at 10 minutes so make sure you keep a close eye on them in the oven.
|Cinnamon Raisin Bread Pudding|
Friday, October 28, 2011
There are so many Halloween goodies out there on all the blogs I see and you can't help but get into the Halloween spirit of things and make something too! I made up a batch of One Bowl Chocolate Cake batter and made them into cupcakes which turned out great. I love this recipe because the cake is so moist and hands down beats any cake box. This time around I used whole wheat flour. As for the icing, I went simple and used a can of Pillsbury frosting with the decorator tip on top. Best invention ever! Happy Halloween baking!
|Alfredo Linguine w/ bacon, mushrooms, & salmon|
Wednesday, October 26, 2011
|Cinnamon Pear Crescent Rolls|
Posted by Michelle Smith at Wednesday, October 26, 2011
Tuesday, October 18, 2011
|Taco Pizza on Pita Bread|
|Turkey Pot Pie w/ Bisquick topping|
Monday, October 17, 2011
|Pumpkin Pie Crunch|
- 1Combine pumpkin, milk, eggs, sugar, spice, salt.
- 2Pour into greased and floured 13x9 baking pan.
- 3Sprinkle cake mix over pumpkin mixture.
- 4Cover with melted margarine.
- 5Bake at 350 for 50-55 minutes or until golden.
Posted by Michelle Smith at Monday, October 17, 2011
Sunday, October 16, 2011
I wasn't sure if they froze well, so I did a little research... http://www.baking911.com/cookies/biscotti.htm
"Store: the cooled biscotti between sheets of parchment or wax paper (especially when you have chocolate dipped ones) in a tin or plastic container with a tight-fitting cover. They will keep well for quite a while. They also freeze nicely (except for chocolate dipped) in an airtight plastic bag for a few months. You can freeze glazed biscotti but the gloss of the chocolate will dull."
1 cup (145 grams) blanched wholealmonds
1 teaspoon (5 grams) baking powder
1/8 teaspoon salt
2 cups (260 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Wednesday, October 12, 2011
|Struesel Topped Pumpkin Pie|
|Thyme & Rosemary|
You can't have turkey without a homemade pumpkin pie for dessert. I found a recipe on the Life Made Delicious website for a pumpkin pie with a streusel topping. I wasn't overly impressed with the topping. Maybe if I had used cold butter instead of margarine it would have made a difference. The crunchy pecans on top were definitely yummy and a nice twist on a simple but spicy pumpkin pie. I used a Pillsbury pie crust for a guaranteed great crust.
Posted by Michelle Smith at Wednesday, October 12, 2011