In my oven.........
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In my oven.........
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Tonight I baked the usual chocolate chip cookies but subsituted white chips.  And I added lots of pecans. And ....... I made a big batch of those great Snickers candy bar cookies.  I did hol
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Forums  »  Baking Forums  »  What are you Baking?  »  In my oven.........

Re: In my oven.........

posted at 11/19/2013 12:20 PM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
Nikki, how about the recipe for Nantucket cranberry cake.  I love anything cranberry.

Re: In my oven.........

posted at 11/19/2013 3:28 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
In Response to Re: In my oven.........:
In Response to Re: In my oven......... : Bakery -- my first batch of BBQ Beans is in the oven .... they should be ready before noon.  What a lunch I will have.  Thank you.
Posted by Nancy G


What a wonderful batch of beans ... and an enormous batch.  LOL   I ate a lot for lunch but didn't even make a dent in that big pot.  I don't know what I'll do with those.   They are delicious but I should have made just a half pound of them.
Thank you, Bakery.

Re: In my oven.........

posted at 11/19/2013 4:50 PM EST
Posts: 2168
First: 8/8/2008
Last: 4/20/2014
I made plain bar cookies then added cherry chips they were very good but next time I will add less chips I really had two many in the dough.

Re: In my oven.........

posted at 11/19/2013 8:38 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
In Response to Re: In my oven.........:
I made plain bar cookies then added cherry chips they were very good but next time I will add less chips I really had two many in the dough.
Posted by Mary L


Mary - where did you get cherry chips?  What brand?  I need them for some fudge I want to make and can't find them anywhere.  And last year I used some in chocolate cookies.  They were easy to find.

Re: In my oven.........

posted at 11/19/2013 8:42 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
In Response to Re: In my oven.........:
In Response to Re: In my oven......... : ~~~~~~~~~~~~   Sure would be fun to live close to be able to have little visits&  taste all the delights all of us are baking  LOL lots of coffee  too and we  probably  will not fit out the door by this spring !  Then we can all go on the chicken leg diet  baked chicken leg & lots of salad! we can then talk about the fun we "used" to have!!  
Posted by Tina K


Tina - I thought the caffeine in coffee ate all the calories in cookies!

Re: In my oven.........

posted at 11/19/2013 11:10 PM EST
Posts: 982
First: 9/23/2008
Last: 3/27/2014
I baked a batch of brownies today and am planning on getting some more pumpkin cookies baked tomorrow.  I love it when the weather turns cooler, I get much more motivated to get baking.

Re: In my oven.........

posted at 11/20/2013 3:44 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
My next cookie project (when I can get some in my freezer) is going to be:

DOUBLE CHOCOLATE COCONUT COOKIES from Martha Stewart
5 doz. -- 350* -- 10-12 min
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
 3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups white-chocolate chunks (about 9 ounces)
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts, (about 6 ounces)
  1. Preheat oven to 350 degrees. Put butter and sugars in the bowl ; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.  Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

  2. Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Re: In my oven.........

posted at 11/20/2013 8:17 PM EST
Posts: 130
First: 11/16/2013
Last: 4/19/2014
In Response to Re: In my oven.........:
In Response to Re: In my oven......... : Tina - I thought the caffeine in coffee ate all the calories in cookies!
PNosted by Nancy G


 Nancy~~wow calorie gobbling coffee!   slim forever.. all I need now is something to make me richer taller & younger LOLLaughing

Re: In my oven.........

posted at 11/20/2013 9:45 PM EST
Posts: 982
First: 9/23/2008
Last: 3/27/2014
Nancy - Thank you for the new recipe - it sounds delicious!  And, it has some of my favorite ingredients.

Re: In my oven.........

posted at 11/20/2013 10:00 PM EST
Posts: 1822
First: 9/9/2008
Last: 4/19/2014
The only thing in my oven right now is bread for drying lol.  But look out, next week will be a complete turkey dinner .

Re: In my oven.........

posted at 11/20/2013 11:11 PM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Re: In my oven.........:
My next cookie project (when I can get some in my freezer) is going to be: DOUBLE CHOCOLATE COCONUT COOKIES from Martha Stewart 5 doz. -- 350* -- 10-12 min 1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated sugar   3/4 cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour 1/4 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon coarse salt 2 cups white-chocolate chunks (about 9 ounces) 1 3/4 cups sweetened flaked coconut 1 3/4 cups coarsely chopped walnuts, (about 6 ounces) Preheat oven to 350 degrees. Put butter and sugars in the bowl ; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.  Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts. Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
Posted by Nancy G


Thanks, Nancy.  I've copied this recipe

Re: In my oven.........

posted at 11/21/2013 6:51 AM EST
Posts: 2519
First: 6/4/2010
Last: 4/19/2014
 we are making are dinner for the holiday.

Re: In my oven.........

posted at 11/21/2013 4:41 PM EST
Posts: 888
First: 10/15/2010
Last: 3/2/2014
Pioneer Woman's orange sweet rolls.  Can't wait to taste them, they smell wonderful!

Re: In my oven.........

posted at 11/21/2013 5:07 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
In Response to Re: In my oven.........:
In Response to Re: In my oven......... : Thanks, Nancy.  I've copied this recipe
Posted by JUDY O


Judy -- I have the dough made and in the fridge.   I'll be able to bake it later this evening.  I can 't wait!

Re: In my oven.........

posted at 11/21/2013 7:02 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
Delicious --- absolutely delicious.  The  DOUBLE CHOCOLATE COCONUT COOKIES from Martha Stewart   are  absolutely delicious.   Easy to make and not too expensive.  After I make these a few more times exactly as the recipe says, I'm going to try them with chocolate chips and pecans instead of white chips and walnuts.

Hey, Judy --- hurry up and make some.  I want to hear your reaction.

Re: In my oven.........

posted at 11/21/2013 7:14 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: In my oven.........:
Nikki, how about the recipe for Nantucket cranberry cake.  I love anything cranberry.
Posted by JUDY O

Sorry I did not see this sooner.  Possibly due to my frustration with the "speed" of this site lately.
Nantucket Cranberry Cake
1 Tb melted butter
2 Cups fresh or frozen cranberries, chopped
1/2 Cup chopped walnuts (I use pecans sometimes)
1/2 Cup granulated sugar
2 large eggs
3/4 Cup butter, melted and cooled slightly
1 Cup granulated sugar
1 Cup flour
1/2 tsp salt
1 tsp vanilla
1/4 tsp almond extract
Coarse sugar for top. (I don't use the coarse sugar I just top the cake with regular sugar about 1/2 way through bake time)
Pre heat oven to 350 degrees F.
Lightly grease 10 inch pie plate or a 9 inch square pan.
 Melt 1 Tb butter and drizzle it in the bottom of the pan. 
Spread the chopped nuts and cranberries in the bottom of the pan. 
In a mixing bowl beat together the eggs, sugar and melted butter.
Stir in the flour, salt and extracts. 
Spread the thick batter over the top of the cranberries and nuts.  
This is a thick batter use a spatula or wet fingers. 
Bake the cake 40 to 45 minutes or until a toothpick comes out clean. 
Remove from oven, serve warm  or room temperature. 

I think the next time I make this I will just mix the cranberries and nuts into the batter.  The layer of berries and nuts at the bottom is interesting but I think it will be good mixed all together as well.  It's just something to try to change the recipe. 

If you like cranberries I have a pie for you to try.  All Recipes has a Cranberry Streusel Pie that is out of this world. I have made it several times and most people think it is a cherry pie. 

Re: In my oven.........

posted at 11/21/2013 8:59 PM EST
Posts: 982
First: 9/23/2008
Last: 3/27/2014
Nikki - Thank you for the Nantucket Cranberry Cake recipe.  I just bought a bunch of cranberries (they're 99 cents per bag at our Aldi) and I was looking for more recipes for cranberries. I freeze the extra bags and use them throughout the year.

Re: In my oven.........

posted at 11/21/2013 11:42 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: In my oven.........:
Nikki - Thank you for the Nantucket Cranberry Cake recipe.  I just bought a bunch of cranberries (they're 99 cents per bag at our Aldi) and I was looking for more recipes for cranberries. I freeze the extra bags and use them throughout the year.
Posted by Cheri H

This is a very good cake/pie. I do have another recipe for a cranberry cake that I like even more.  Cranberry Almond Pound Cake.  A bit more expensive because it uses a can or package of Almond paste.  Might be able to find some on sale after the holidays though.  
Check my recipe box for the recipe.  If you can not find it I will post it tomorrow. (gotta dig through my un- organized binder.)

Re: In my oven.........

posted at 11/22/2013 4:44 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Here is the Cranberry Almond Pound Cake. 
The recipe is in my recipe box but I want to edit it but the site will not let me.  I just might have to delete it and re enter the recipe. But here it is......
Cranberry Almond Pound Cake
1 Cup dried cranberries
2 Tb Amaretto, or you can use orange juice
3 Cups all purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 can 7 to 8 ounces almond paste
1 Cup butter
2 Cups sugar
1/2 tsp almond extract
5 large eggs
8 ounces sour cream...I have also used 0 fat Greek Style yogurt
2 Cups fresh or frozen cranberries, If frozen no need to thaw. 
Pre heat oven to 325
Grease and flour a 10 inch Tube pan or a Large Bundt pan
In a small bowl combine cranberries and amaretto, set aside
In a medium bowl combine flour, baking powder, salt, baking soda. 
In a small bowl grate almond paste. 
In large bowl of mixer beat butter until creamy. 
Gradually beat in sugar.  Beat for 3 minutes or until light and fluffy. 
Scrape bowl with spatula. 
Beat in almond paste and extract. 
Add eggs one at a time beating between each. 
Reduce speed to low; add flour alternately with sour cream beginning and ending with flour mixture. 
Beat just until blended. 
With spoon stir in dried cranberries with the soaking liquid and stir in fresh cranberries. 
Pour into pan. 
Bake cake 1 hour and 30 to 40 minutes or until a toothpick inserted comes out clean. 
Cool cake on wire rack for 1 hour. 
Remove cake from pan and cool completely on rack. 




Re: In my oven.........

posted at 11/22/2013 10:51 PM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Re: In my oven.........:
Here is the Cranberry Almond Pound Cake.  The recipe is in my recipe box but I want to edit it but the site will not let me.  I just might have to delete it and re enter the recipe. But here it is...... Cranberry Almond Pound Cake 1 Cup dried cranberries 2 Tb Amaretto, or you can use orange juice 3 Cups all purpose flour 1 tsp baking powder 3/4 tsp salt 1/2 tsp baking soda 1 can 7 to 8 ounces almond paste 1 Cup butter 2 Cups sugar 1/2 tsp almond extract 5 large eggs 8 ounces sour cream...I have also used 0 fat Greek Style yogurt 2 Cups fresh or frozen cranberries, If frozen no need to thaw.  Pre heat oven to 325 Grease and flour a 10 inch Tube pan or a Large Bundt pan In a small bowl combine cranberries and amaretto, set aside In a medium bowl combine flour, baking powder, salt, baking soda.  In a small bowl grate almond paste.  In large bowl of mixer beat butter until creamy.  Gradually beat in sugar.  Beat for 3 minutes or until light and fluffy.  Scrape bowl with spatula.  Beat in almond paste and extract.  Add eggs one at a time beating between each.  Reduce speed to low; add flour alternately with sour cream beginning and ending with flour mixture.  Beat just until blended.  With spoon stir in dried cranberries with the soaking liquid and stir in fresh cranberries.  Pour into pan.  Bake cake 1 hour and 30 to 40 minutes or until a toothpick inserted comes out clean.  Cool cake on wire rack for 1 hour.  Remove cake from pan and cool completely on rack. 
Posted by nikki p


Thanks for both recipes, Nikki.  Just so happens I have a can of almond paste in my cupboard waiting for me to do something with it.  Now it will have a job.
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