Other Baked Goodies

My New Bakery!

January 30, 2011 by Jenn

Hear ye, hear ye! I’m pleased to be announcing the official opening of my unofficial bakery! Jenn’s Custom Cakery is ready for official orders, tasters and reviewers. First up . . . Valentine’s Day!

Looking to order Valentine’s Day Cupcakes? I am offering Valentine’s Day themed assortment of chocolate and vanilla mini and regular sized cupcakes with buttercream icing. $15 for 12 mini’s or 6 regular, $25 for 12 regular.

Please email me if you would like to place an order in the Cranbrook area: jenn@cookiescupcakesandcardio.co

If you would like to join my mailing list, please give me a shout, and I will be able to let you know about upcoming treats!

Filed Under: Cakes, Cupcakes, Other Baked Goodies, Randomness Tagged With: Jenn's Custom Cakery

Sinless Savoury Snacks

January 19, 2011 by Jenn

What is it about the act of eating that keeps me mesmerized? Sometimes, I think I’m simply eating to work out my elbow and forearm. Hand to mouth. Hand to mouth.

Foods that can satisfy hand to mouth obsession are: grapes (red, green or black), popcorn, M&M’s, popcorn, Reece’s Pieces, popcorn. Is there really only one thing healthy in that list?

I’ve been thinking of healthier ways to work out my forearm with these savoury snacks. They are simple, quick and satisfying.

When I say quick, I mean as quick as your oven can cook . . . if your oven is functioning properly . . . mine wasn’t getting up to temperature so something that should have taken about 20 minutes, took WAY LONGER.

Garlic Roasted Garbanzo Beans

What you will need:

1 can garbanzo beans

1 tsp garlic powder

1 tsp dill

1 tsp chili powder

cayenne pepper (as desired)

salt (as desired)

Here is the pictorial:

One can of beans.

Add in the chili.

And the garlic powder.

Add the dill, cayenne and salt.

Mix all together . . . head to the oven and bake for around 20-30 minutes. If you want crispy beans, leave in for at least 30 minutes.

Like I said before, my oven was not getting up to temperature, and I had it at 425 F for around 40 minutes and they STILL weren’t up to my crunch desired level.

Whole Wheat Tortilla Chips

All you need:

1-4 Whole wheat tortillas

2 tbsp Olive Oil

1 tsp Garlic

Salt (as desired)

Mix olive oil, garlic in a small bowl. With a barbecue brush, coat whole tortilla with oil mixture. Tear into chip sized pieces. Put onto lined baking tray, and sprinkle with salt. Bake at 350 F for about 20 minutes, or until golden brown.

Serve with salsa , guacamole, or your favourite dip!

What is your favourite hand to mouth snack?

Filed Under: Other Baked Goodies Tagged With: garbanzo beans, whole wheat, whole wheat tortilla chips

Whole Wheat Raspberry Banana Muffins

January 12, 2011 by Jenn

I’ve decided to start to make and bake things a little bit healthier around here! *Sigh*, I know my waistline will thank me in the long run. There is one catch though . . .

If I’m baking for other people, there is no cutting sugar corners. I have found that I am willing to subject myself to “treats” that taste “healthy” . . . dry mouth, chalk-like texture, lips smacking together = healthy . . . but when it comes to other people, I can’t do that to my friends! I wouldn’t have any friends . . . or friends that would tell me they like my cupcakes! So, for all you friends out there, I make the real deal. Butter and sugar galore!

I know that all you healthy food bloggers out there have HUGE repertoires of tasty healthy delights (I’ve stalked you!), but whenever I think of the things I have made in the past, they are dry, dry, dry. And heavy. What’s with that? I think it has something to do with the protein powder added in . . . I always feel it goes quite cake/chalky like . . . when a cake is not involved.

I think I might have found an exception to this unfortunate rule with Whole Wheat Raspberry Banana Muffins. They are so tasty I could pass it off to said friends as unhealthy! They aren’t dry at all, in fact, quiet moist (I think thanks to the raspberries). The recipe I was using for inspiration was from the Best of Bridge Series, and makes enough for two loaves of bread. I ended up making one loaf and 12 muffins to enjoy.

Whole Wheat Raspberry Banana Loaf/Muffins

(loosely adapted from Best of Bridge)

1/2 cup butter

1/2 cup unsweetened applesauce

1/2 cup sugar

1/2 cup Splenda (sugar substitute)

3 cups mashed ripe bananas (6)

4 eggs, well beaten

1½ cups whole wheat flour

1 cup oats

2 tsp baking soda

1 tsp salt

3/4 cup raspberry (fresh or frozen)

Preheat oven to 350F. Cream butter, applesauce and sugars until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans, a bunt pan, or muffin tins. Bake 55 minutes to 1 hour; test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans*. Freezes well.

*The muffins were finished in about 20 mins and the loaf took the full hour.

Filed Under: Other Baked Goodies Tagged With: banana, muffins, raspberry, raspberry banana muffins, whole wheat

Apple Streusel Cheesecake Bars

January 7, 2011 by Jenn

Finally! I’ve completed my Holiday Baking To Do List . . . three days after being back at work. Did I just say it has only been three days? Uhgg, It feels like three weeks! Since we’re back to the teaching grind stone, I thought I would help things out by contributing to Thursday Treats. Did it sound like I was trying to show some sort of altruistic side just then? Ummmm, ALMOST . . . not quite . . . if the real purpose of helping out with Thursday Treats was to complete my Holiday Baking To Do List, then I don’t think the act can be considered altruistic.

I love lists and make them for everything. School To Do’s, Provincial Committee To Do’s, WalMart List, Grocery List, Christmas List, Christmas Discount List, Website List, Things To Do Tommorrow List, Things To Do Next Week List, Things To Do Next Month List . . . I think you get the picture. Having a list settles my brain. When I head to the grocery store without a list, I come out with nothing that I went in for. I made a Holiday To Do List, and I HAD to complete it! It was a mission. You might think I’m rambling here, and you would be right! On to the post!

Apple Streusel Cheesecake Bars

(adapted from http://grinandbakeit.com)

1- 900g bag of oatmeal cookie mix

1/2 cup cold butter

2 packages (8 oz each) cream cheese, softened (I used light)

1/2 cup sugar

2 tablespoons all-purpose flour

1 ½ teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling

1/2 teaspoon ground cinnamon

Preheat your oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture (to use for streusel recipe below); press remaining crumbs in bottom of pan. Bake 10 minutes.

In a mixer with the paddle attachment, beat cream cheese, sugar . . .

. . . flour, vanilla and egg on medium until smooth.

Drop cream cheese mixture by the spoonful onto the partially baked crust. This will help you spread cream cheese mixture evenly over the crust. Spread to cover.

In medium bowl, mix pie filling and cinnamon.

Use the same spoonful technique and spread it evenly over the cream cheese mixture.

Streusel Topping

1 1/2 cups reserved crumb mixture from crust

1 cup cold butter

2 1/4 cups flour

1 1/2 tablespoons cinnamon

1 3/4 cups brown sugar

1 tablespoon vanilla

Clean out your mixer bowl, and then add reserved crumbs from crust, butter, flour, cinnamon, brown sugar, and vanilla and mix until it is crumbly. Using your fingers, break crumbs into small chunks and spread over top of the apple filling.

Bake 35 to 40 minutes longer or until light golden brown. (Mine actually took around 55 mins!) Cool about 30 minutes. Refrigerate, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Oats make them healthy, right?

Like what you see? Spread the word! I’ve added the feature at the bottom of the posts that lets you share by email/Facebook/Twitter . . . whichever you fancy! Thanks for reading . . . now wipe the drool off your keyboard.

Filed Under: Holiday Baking, Other Baked Goodies Tagged With: apple streusel, bars, cheesecake

Protein Pancakes

January 5, 2011 by Jenn

This morning, in order to feel excited about going back to work after 17 days away, I decided to make a healthy breakfast . . . and I wanted to kick off the day on a positive note!

Perhaps I went a bit overboard with the pomegranate seeds?

I found this article in the December issue of Oxygen Magazine. This is perfect for a morning when you have a couple of minutes free to enjoy in your kitchen before you rush off to work . . . yes, it IS possible to eat nutritiously, quickly, and before 8:00am.

Protein Pancakes

(adapted from December Oxygen Magazine)

1/2 cup of rolled oats

1 tbsp ground flaxseed

1 tbsp hemp hearts

1 scoop vanilla protein powder (I only had Chocolate Peanut Butter, so I used that)

2 egg whites (I would add 3 next time)

1/3 cup of low fat cottage cheese

Combine all ingredients in a blender. I used my Magic Bullet and it was the perfect size for this recipe.

Layers: Oats, Flaxseed, Hemp Hearts, Protein Powder

Blend until the mixture is smooth. If it seems too thick, add another egg white.

Yep, I dropped a yolk in! Oops.

While you are heating up the pan, place mixture in the fridge (about 3 mins).

Pour a third of the batter into the pan. As with all pancakes, when it starts to bubble, it’s time to flip it over. Repeat with remaining batter.

I added pomegranates and sugar-free syrup to top it all off. They tasted a little bit dry, so I would definitely add more moisture next time . . . another egg white? Milk?

Also, this recipe is made for one serving, but I could not eat the third pancake! It was much to big. I guess I’ll have to have it tomorrow morning! Something to look forward to again 🙂

Good morning? Great morning!

Filed Under: Other Baked Goodies

Peanut Butter Truffles

January 4, 2011 by Jenn

Peanut butter + Chocolate = LOVE. LUST. MUST.

Isn’t peanut butter and chocolate the best combination that was ever discovered? The only thing that tops classical pb&c is adding pink himalayan sea salt. Mmmmm, you will have a taste explosion in your mouth!

Since I had all three things kicking around in my cupboard, and a couple of New Years Eve parties to go to, I decided to get my Kitchen Aid out one more time.

I think I heard her groan.

That’s right.

I said her.

Peanut Butter Truffles

Ingredients

(adapted from ChocolateandCarrots)

2 cups natural creamy peanut butter
1/4 cup butter
1/2 teaspoon vanilla extract
2 cups icing sugar (I would add an extra half cup as the truffle was slightly moist)
1 cup semi sweet chocolate chips

Put peanut butter and butter in a saucepan, stir frequently, until melted. Add in vanilla. Stir.

Remove from heat and add icing sugar.

Form into balls using a small cookie scoop and roll until smooth round balls.

Mmm . . . gobs of peanut butter . . . must. not. eat. until. covered. in. chocolate.

Put into fridge for at least an hour. Melt chocolate in a small saucepan on medium heat, stirring frequently. When melted, drop one ball into and coat in chocolate. See Tale of Two Truffles for further details on tips with rolling truffles in chocolate.

Now, for the Pink Himalayan Sea Salt . . . sprinkle a little bit on the top of the truffle, before it hardens . . . or decorate as you please. These ones have mini Reeces Peanut Butter Cup Bites.

Sorry for the poor presentation on the completed truffles! I was fighting with the new DSLR and I couldn’t get it JUST right . . . and I had to run out the door.

Filed Under: Holiday Baking, Other Baked Goodies Tagged With: chocolate, peanut butter, truffles

Holiday Baking List Revisited

January 4, 2011 by Jenn

Since it is my final night on Christmas Holidays **sigh** I thought I would revisit my Holiday Baking To Do List. Since this was my first Christmas as a BLOGGER, I may have set my sights a little too high . . . but I don’t think I did too bad!

Holiday Baking List

Apple Streusel Cheesecake Bars

Linzer Cookies (√)

Peanut Butter Sandwich Cookies (√)

Chocolate Covered Potato Chips (√)

Buckeyes (Chocolate Covered Peanut Butter Balls) (√)

Maple Cream Cookies (√)

Red Velvet Cake Balls (√)

Oreo Truffles (√)

Monkey Bread (√ as Cinnamon Buns)

Cupcakes (√) (Champagne)

Cookie Press Cookies (√)

French Toast Casserole (√)

The only item I missed was the Apple Struesel Cheescake Bars! I’ll get onto those soon.

Coming up tomorrow is the CHOCOLATE COVERED PEANUT BUTTER BALLS!!!!

And . . . soon later this week, Baby Shower Cupcakes and Cookies. I’ve been LOVING working with fondant, and can’t wait to show you what I’ve come up with for Baby London, but you’re going to have to wait for her shower!!

Filed Under: Holiday Baking

Early Morning Cinnamon Buns

December 29, 2010 by Jenn

On my Holiday Baking To Do List, I had Monkey Bread to bake. I remember my mom baking, what I thought was Monkey Bread, when I was younger. I can vividly recall her putting the towel over top of the pan and turning out the lights for the night. What I didn’t know, was 1. that it wasn’t what is now called Monkey Bread, and 2. that it was so easy! She had some tricks up here sleeve.

Since I thought is was Monkey Bread she had made, I added it to my to do list. After researching a number of delicious sounding recipes, none of them being quite right, I finally decided just to ask her where her recipe was.

“Monkey bread? I don’t know what you’re talking about.”

“You know, that dish with the dough balls, that you left over night?”

“Oh! That’s in Best of Bridge.”

So, I went back to my trusty Best of Bridge series, looked it up and it is called Land of Nod Cinnamon Buns! Success!

The best part about this recipe is that you throw everything into a pan the night before, go to bed, wake up and put it in the oven. So easy, so quick (minus the eight hour sleep time!) and so tasty. To make these a little bit healthier, I used whole wheat frozen dough balls, and a little less sugar and butter than the recipe calls for.

NOTE: do not use “those balls that have been in your freezer for the last couple of months” in order to use them up. I tried this tactic and they didn’t rise. . . they remained little freezer burned dough balls.

What was I thinking? I was tired and in a Christmas fog. At least that’s my theory and I’m sticking to it!

Goodnight doughy goodness.

Good morning! My how you’ve grown!

Pop them into the oven for about 20 minutes.

Carry them to your mom and dad’s house so you don’t eat all of them yourself!

The unveiling! Pick out all the un-risen dough balls! Rookie move, Jenn.

Land of Nod Cinnamon Buns

adapted from Best of Bridge Series

20 frozen dough rolls (I used whole wheat)
1 cup brown sugar
1/4 cup instant vanilla pudding
1 -2 tablespoon cinnamon
3/4 cup raisins
1/4-1/2 cup melted butter (I used 1/4 c.)

Before you turn in for the night, grease a 10″ bundt pan (I used an angle food pan) and add frozen rolls.
Sprinkle with brown sugar, pudding powder, cinnamon and raisins.
Pour melted butter over all.
Cover with a clean, damp cloth.
(Leave out at room temperature).
Off to bed you go!
In the morning, preheat oven to 350 and bake for 25 minutes.
Let sit for 5 minutes and then turn out on a serving plate

Filed Under: Other Baked Goodies

My New Bakery!

Sinless Savoury Snacks

Whole Wheat Raspberry Banana Muffins

Apple Streusel Cheesecake Bars

Protein Pancakes

Peanut Butter Truffles

Holiday Baking List Revisited

Early Morning Cinnamon Buns

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