The winner of the California Giant Berries Giveaway is Danielle from Runs With Spatulas! Congrats. 
Thank you everyone for participating!
California Giant Berries Giveaway Winner
April 30, 2011 1 Comment
Peanut Butter and Jelly Swirl Blondies
April 30, 2011 62 Comments
I have a fascination with swirls in desserts. Maybe I’m crazy but I swear ice cream tastes better when there’s a swirl of chocolate, frosting or caramel. The best thing about frozen yogurt shops is the option to swirl the flavors. Chocolate and vanilla frozen yogurt are more appealing to me when swirled together. Candy Bark seems more cheerful when the chocolates are swirled. Brownies and blondies become more addicting with a thick swirl of Nutella. And now swirls of peanut butter and jelly make blondies even more enticing than plain blondies. 
First sift together 1 cup of all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon kosher salt and 1/8 teaspoon baking soda. Set aside.
In a large mixing bowl with the paddle attachment (handheld mixer works), mix together 1/3 cup melted unsalted butter, 1 cup packed light brown sugar and 1 Tablespoon vanilla extract.
Once it’s combined, add in 1 large egg. (at room temperature)
Slowly add in the dry ingrediens and mix until almost combined. Take a spatula and fold the ingredients together.
Spread the batter into a lightly greased 8 by 8 inch baking pan.
Place five 1/2 Tablespoons of peanut butter on top of the blondie batter. You’ll have a total amount of 2 1/2 Tablespoons of peanut butter.
Then place four 1/2 Tablespoons of jam on top of the blondie batter. There will be a total amount of 2 Tablespoons of jam.
Using a knife, swirl the peanut butter and jam. Just do quick and random swirls. It’s too difficult to go all the way down and all the way up with your knife.
Bake the blondies at 350 degrees for 25 minutes.
Cool and then cut into pieces. Enjoy!
Peanut Butter and Jelly Swirl Blondies
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 kosher salt
1/8 teaspoon baking soda
1/3 cup unsalted butter, melted
1 cup packed brown sugar
1 Tablespoon vanilla extract
1 large egg, at room temperature
2 1/2 Tablespoons creamy peanut butter
2 Tablespoons jam (I used strawberry)
Sift the flour, baking powder, kosher salt and baking soda in a bowl. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the melted unsalted butter, brown sugar and vanilla extract. Once it’s combined, add in the egg and mix.
Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
Spread the batter out into a lightly greased 8 by 8 inch baking pan.
Place 1/2 Tablespoons of peanut butter and 1/2 Tablespoons of jam on top of the blondies.
Starting with the first row down, place peanut butter first, then jam and finally peanut butter. For the 2nd row, place jam, then peanut butter and finally jam. For the last row, place peanut butter first, then jam and finally peanut butter. There should be three rows of peanut butter and jam.
Take a knife and swirl the peanut butter and jam throughout the blondie batter. I like to randomly swirl the peanut butter and jam.
Bake at 350 degrees for 25 minutes. Cool on a cooling rack and then cut into pieces. Enjoy!
Chubby Hubby Brownies
April 28, 2011 83 Comments
I love learning the stories behind recipes, how they were created, the history and what were the people thinking throughout the process. For me, creating recipes is more of a “the idea pops into my head and it turns into something wild.” I don’t try and think of ideas, they just happen and at the most random times. When I was shopping with my mama (by the way I hate shopping for clothes, strange isn’t it?) the idea for Chubby Hubby Brownies popped ino my head. Not only did it give me the perfect excuse to recreate one of my favorite ice cream flavors (vanilla malt ice cream with fudge and peanut butter swirls with fudge covered peanut butter filled pretzels!!) but I had an excuse to bake one of my favorite desserts, brownies. But if those excuses weren’t enough, my quest for chocolate covered peanut buter filled pretzels led me to one of my favorite stores, Trader Joe’s. These pretzels are the most dangerous snack in the world and you better plan on baking these brownies asap or you won’t have pretzels left.
Sift together 3/4 cup all purpose flour, 1/2 cup unsweetened cocoa powder and 1/4 teaspoon kosher salt. Set aside.
You’ll need some of these addictive little treats. Chocolate covered peanut butter filled pretzels from Trader Joe’s. If you can’t find these, no worries. Peanut Butter Filled Pretzels will work just fine.
Cut about 15 pretzels in half and set aside. Just look at those pieces of pure delicious pretzel love.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together 1/2 cup melted unsalted butter, 3/4 cup packed light brown sugar, 3/4 cup sugar and 1 Tablespoon of vanilla extract.
Add in 2 large eggs (at room temperature), one at a time. Then slowly add in the dry ingredients and mix until almost combined.
Take a spatula and fold the ingredients together.
Throw the chopped pretzels into the bowl and carefully fold them in. After you fold them in, taste the batter. Ok you won’t have to do this but it’s heaven in brownie batter form.
Spread the batter into a lightly greased 8 by 8 inch baking pan. Bake the brownies for 25 -30 minutes.
While the brownies are baking, start making the peanut butter frosting. There are no words to describe the pure deliciousness of this frosting. It’s magic, love and well just make it.
Sift 1/2 cup of powdered sugar. Set aside.
In a large mixing bowl with the paddle attachment (handheld mixer works fine), mix together 1/2 cup of creamy peanut butter, 4 Tablespoons softened unsalted butter and 1/2 teaspoon vanilla extract.
Slowly add in the powdered sugar.
Once the powdered sugar is combined, add in 4 Tablespoons of heavy whipping cream and mix mix mix! Just I realize I’m using a measuring cup.
When the brownies have cooled, frost them with a thick layer of the peanut butter frosting.
Then cut up some chocolate covered peanut butter filled pretzels and sprinkle them on top. Oh my word! And enjoy!
Chubby Hubby Brownies
15 Chocolate covered peanut butter filled pretzels, cut in half
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1 Tablespoon vanilla extract
2 large eggs, at room temperature
Peanut Butter Frosting
1/2 cup powdered sugar, sifted
1/2 cup creamy peanut butter
4 Tablespoons unsalted butter, softened
4 Tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
Chocolate Covered Peanut Butter Filled Pretzels, cut into small pieces for decoration (however many you like)
Sift together the flour, unsweetened cocoa powder and kosher salt. Set aside.
Take 15 chocolate covered peanut butter filled pretzels and cut them in half. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works too), mix together the packed light brown sugar, sugar, melted unsalted butter and vanilla extract on medium speed.
Add in the eggs one at a time.
Slowly add in the dry ingredients on low speed. Mix until just combined. Take a spatula and fold the ingredients together.
Throw in the chopped chocolate covered peanut butter filled pretzels and fold them in.
Spread the brownie batter into a lightly greased 8×8 inch baking pan. Bake the brownies at 350 degrees for 25-30 minutes.
Cool the brownies before frosting with the peanut butter frosting.
While the brownies are baking, make the peanut butter frosting.
Sift the powdered sugar. Set aside.
In a large mixing bowl with the paddle attachmet (a handheld mixer works), combine the creamy peanut butter, softened unsalted butter and vanilla extract.
Slowly add in the powdered sugar and combine. Pour in the heavy whipping cream and mix until smooth.
Once the brownies are done cooling, frost them with a thick layer of peanut butter frosting. Cut some chocolate covered peanut butter filled pretzels into small pieces and sprinkle on top of the frosting. I like a lot of pretzel pieces on top.
Cut into pieces and enjoy!
EatSmart Kitchen Scale Giveaway Winner and Guest Post on Steph’s Bite By Bite
April 26, 2011 5 Comments
The winner of the EatSmart Kitchen Scale is Natalie from The Sweets Life. Congrats!
Today I have a guest post on Steph’s blog, Steph’s Bite By Bite. I made Peanut Butter and Jelly Ice Cream!! Check it out please.
Strawberry Crumb Cake
April 26, 2011 211 Comments
Today I’m a guest blogger on my sweet friend Steph’s blog, Steph’s Bite By Bite. Please check it out. I made Peanut Butter and Jelly Ice Cream.
I’m one of those crazy people who will eat certain foods only if they’re in desserts. So what’s one of those certain foods you ask? That would be strawberries. I wouldn’t even eat them plain, not even in salads and I love my vegetables. (does that surprise you? I love vegetables!) But then I received a ginormous package of strawberries from California Giant Berries. And when I mean ginormous, I mean 8 packages of strawberries!
The strawberries were bright red and just begging for me to taste one on it’s own. So I did and it was pure magic. My mind was changed in an instant and I’m now addicted to this sweet fruit.
You know they’re good if they can make someone who won’t touch plain strawberries fall in love and their kitchen turns into strawberry land.
Cal Giant is a California based company that provides customers with strawberries, blueberries, raspberries and blackberries. This spring Cal Giant Berry Farm is having a ”Put A Spring In Your Step” Promotion and I’m gladly participating! The company is providing tips that will put a spring in your step. If you buy berries in bulk you can donate them to a local food bank. You can freeze strawberries and blueberries and replace the ice cubes in lemonade. Those are just some steps, visit their site for even more!
Now on with the strawberry crumb cake! This dessert is now my dad’s #1 favorite sweet treat I’ve made.
Sift together 1 1/4 cups cake flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon kosher salt. Set aside.
Slice your strawberies and measure out 1 cup. Set them aside.
In a large bowl with the paddle attachment (a handheld mixer works), combine 6 Tablespoons softened unsalted butter and 3/4 cup sugar.
Then add in 2 large eggs (at room temperature), one at a time.
Pour in 1 teaspoon of vanilla extract.
Grate 1 teaspoon of orange zest.
Add in the orange zest along with 2/3 cup sour cream. You better use the full fat stuff or I’m coming after you!
Slowly add in the dry ingredients. Mix until it’s almost combined.
Take a spatula. Preferably a color coordinated one. I’m so kidding! Fold the ingredients together.
Throw in the sliced strawberries and fold them in.
Spread the batter out into a lightly greased 9 inch round cake pan.
Now comes my favorite part, the crumb topping! I have an awful (good actually) habit of taking crumb toppings off dessert and eating them. But with this strawberry crumb cake, I actually eat the whole cake. Would you believe it?!
In a large bowl mix together 1/3 cup packed light brown sugar, 1/4 cup sugar, 1 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg.
Pour in 1/2 cup (1 stick) of melted unsalted butter. Stir to combine.
Then add in 1 1/3 cups all purpose flour.
Mix it up. I usually take my hands and mix the crumb topping together.
Sprinkle it evenly on top of the cake.
Bake at 350 degrees for 40-50 minutes.
Enjoy!
Strawberry Crumb Cake
(adaped from Ina Garten)
Cake
1 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup sliced strawberries
6 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 teaspoon orange zest
1 teaspoon vanilla extract
2/3 cup sour cream (full fat)
Crumb Topping
1/4 cup sugar
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1 1/3 cup all purpose flour
Sift together the cake flour, baking powder, kosher salt and baking soda. Set aside.
Slice the strawberries and measure out 1 cup. Set aside.
In a large mixing bowl with the paddle attachment, (a handheld mixer works too) mix together the unsalted butter and sugar. Add in the eggs, one at a time.
Grate 1 teaspoon of orange zest. Add in the orange zest along with the vanilla extract and the sour cream. Mix to combine.
Slowly add in the dry ingredients. Mix until almost combined.
Using a spatula, fold the ingredients together. Throw in the sliced strawberries and fold them in.
Spread the batter into a lightly greased 9 inch round cake pan. Set aside while you make the crumb topping.
For the crumb topping; combine the packed light brown sugar, sugar, ground cinnamon and ground nutmeg. Mix together.
Pour in the melted butter and combine. Add in the flour and stir. At this point, I like to use my hands to mix the crumb topping together.
Crumble the topping evenly over the cake.
Bake at 350 degrees F for 40-50 minutes or until a knife comes out clean.
Cool on a cooling rack and cut into slices. Enjoy!
Funfetti Birthday Cake Ice Cream
April 24, 2011 39 Comments
You should see my freezer now, I’m running out of room. I seriously could open up my own ice cream shop with the amount of ice cream I’ve made. I’m thinking we all need to have an ice cream party together. How does that sound?
The obsession first started with Nutella ice cream, then another kind, then another flavor, then more ice cream and now Funfetti Birthday Cake Ice Cream. All of those ice creams don’t include my two containers of Ben and Jerry’s Red Velvet Cake Ice Cream and the lastest edition, Ben and Jerry’s Clusterfluffer Ice Cream. But I’m almost embarrassed to admit that the Clusterfluffer is now gone. That means more room for more ice cream right? I think another batch of my newest creation is in order. And now I present to you my latest concoction, Funfetti Cake Batter Ice Cream with a Vanilla Buttercream Swirl. It’s my ice cream birthday fantasty rolled into one creamy delicious sweet treat.
Sift 1 cup of Funfetti cake mix.
The colored pieces won’t go through the sieve. No worries just dump them in.
In a large saucepan, whisk together 2 cups heavy whipping cream, 1 cup whole milk, 1/2 cup sugar, 2 lightly beaten eggs, 1 teaspoon vanilla extract
and then whisk in the Funfetti cake mix.
Heat the mixture up over medium low heat and whisk frequently. We don’t want lumps forming on the bottom of the pan. Now’s not the time to go cleaning the house. Heat the mixture until it reaches 160 degrees F.
Once it thickens a bit, pour it into a bowl and cover with plastic wrap.
Place the bowl in the refrigerator and let it chill overnight. This is important! We want creamy ice cream that will make you drool on yourself.
When the ice cream is ready. Pour it into the ice cream maker and freeze it according to your manufacturer’s instructions.
While the ice cream is churning away, start on the vanilla buttercream. Yes my dear sugar loving friends we are going to put frosting in our cake batter ice cream. It is birthday cake ice cream afterall!
Sift two cups of powdered sugar. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works), cream 1/2 cup of shortening. I used shortening instead of butter so it wouldn’t harden too much in the freezer.
Then add in 1/2 teaspoon of vanilla extract. Mix it up. Slowly add in the powdered sugar and continue to mix.
And 4 Tablespoons of heavy whipping cream. Mix the frosting on medium low and then increase the speed to high and mix it for 10 minutes.
Add in some blue gel food coloring or whatever color you like. Mix to combine the food coloring.
You won’t be using all of the frosting and will have some leftover. Not that leftover frosting is a problem in my house. But you will be using most of it in the ice cream.
Spread a layer of the ice cream.
Then drop the frosting on top of the ice cream.
Swirl the frosting in the ice cream. It shouldn’t be perfect. We want different kind of swirls throughout the ice cream.
Add more ice cream on top. Spread it out.
Drop more frosting on top. Is it just me or does colored frosting taste better?
Swirl it around. I could do this all day…
More ice cream!
And finally place more frosting on top and swirl!
Cover the ice cream and place in the refrigerator to harden for a couple of hours or so. Enjoy!
Funfetti Birthday Cake Ice Cream
(adapted from allrecipes)
1 cup Funfetti cake mix, sifted
2 cups heavy whipping cream
1 cup whole milk
1/2 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup shortening, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar, sifted
4 Tablespoons heavy whipping cream
Gel Food Coloring – I like blue
Sift the Funfetti cake mix. The colored pieces won’t go through the sieve, don’t worry. Just dump them into the bowl. Set aside.
In a large saucepan whisk together the heavy whipping cream, milk, sugar, eggs (that have already been lightly beaten) and vanilla extract.
Add in the Funfetti cake mix and whisk to combine all of the ingredients.
Heat the mixture over medium low heat and whisk frequently. Cook the mixture until it reaches 160 degrees F.
Remove from the heat and pour it into a bowl. Cover with plastic wrap and let the mixture chill overnight in the refrigerator.
Turn on your ice cream maker and pour the ice cream mixture into the ice cream maker. Freeze according to your manufacturer’s instructions.
While the ice cream is churning, begin making the vanilla buttercream. Sift the powdered sugar and set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works too), mix the shortening until smooth. Add in the vanilla extract and combine. Then slowly add in the powdered sugar and mix everything together.
Add in the heavy whipping cream and mix on medium speed for a couple of minutes. Then increase the speed to high and mix for 10 minutes.
Finally add in the gel food coloring and mix to combine.
Once the ice cream is done, take a container and spread a layer of ice cream on the bottom.
Place drops of the vanilla buttercream on top of the ice cream. Swirl the buttercream with a knife. The swirls don’t have to be perfect.
Add more ice cream. Then add more drops of buttercream and swirl the buttercream.
Next add another layer of ice cream. Place more drops of buttercream on top and swirl it.
Cover the ice cream and freeze for at least 2 hours. Then enjoy!
Glazed Orange Rolls
April 22, 2011 56 Comments
One of my favorite sweet treats I made as a child were Glazed Orange Rolls. I was very young but yeast didn’t scare me one bit. I’ve always found the science of baking fascinating and how ingredients react with one another. I’m so nerdy and proud of it! Honestly, I never knew people found working with yeast intimidating until I became a blogger.
My sweet friends, yeast is not as scary as it seems and I promise that I’ll help you overcome your fears. Instead of thinking of how you’re going to fail at making a yeast roll or bread, just think of the warm rolls covered in a sweet glaze. Now that doesn’t seem so bad now does it?
Before you even begin doing anything, turn the oven on at 200 degrees. No you’re not going to bake them at 200 degrees. Once the oven reaches 200 degrees, turn the oven off. When it’s time to put the dough in a warm area to rise, the oven will be cool enough and you will put the dough in the oven to rise.
Have all of your ingredients ready. This way, you won’t be running around trying to find this ingredient or that ingredient. It’ll make the process less stressful especially if you find working with yeast intimidating.
One of the most helpful kitchen tools for working with yeast is a digital thermometer. The biggest problem for lots of people is their water temperature being too hot which will basically kill the yeast. So get yourself one of these and it’ll help you out so much when it comes to working with yeast.
The dough is so soft to work with, it’s so different from any dough you’ve worked with. You’ll just love it, so don’t be scared! In a large mixing bowl add in 1 package of dry active yeast. Then pour in 1/4 cup of warm water (110-115 degrees). Don’t forget to take the temperature of the water!
Mix it around a bit and let the water/yeast sit for 5 minutes. It should look this once 5 minutes is up.
I use a stand mixer to do most of the work for me. But if you don’t have, no worries. Just use a spatula. Add in 1/4 sugar, 1 teaspoon kosher salt, 2 large eggs, 6 Tablespoons melted unsalted butter, 1/2 cup sour cream and 2 cups of all purpose flour.
Then add in the remainder of the flour, which is 1 1/2 cups. (it’s a total of 3 1/2 cps) Mix to incorporate the flour.
At this point I switch to a dough hook to knead the dough. If you don’t have a stand mixer, use your hands to knead the dough. You’ll want to knead the dough for about 6 minutes. If the dough is too sticky, add more flour.
Take the dough out of the bowl and knead the dough for a minute or so.
Oil a large bowl with canola or vegetable oil and roll the dough around to coat it with oil. Cover the bowl with plastic wrap and place in the oven (the oven should have been turned off a long time ago! Do not have the oven on!)
Let the dough rise for 1 1/2 hours. The dough will double in size.
Remove the dough from the bowl and roll it out into a 14×18 inch rectangle. I won’t judge you if your rectangle doesn’t look perfect. Spread 3 Tablespoons of softened unsalted butter over the dough. Leave a inch inch border.
Grate 2 Tablespoons of orange zest.
Combine it with 1/2 cup of sugar.
Sprinkle it over the butter and pat it down a little. Leave a 1 inch border.
Starting with the sides, roll the dough over one time. Do this on both sides.
Then starting towards the bottom, roll the dough up. Press down on the edge to seal the rolls.
Cut the edges off. You won’t be needing this. (I was so tempted to be super cheesy and write kneading this )
Using a serrated knife or string, cut the dough into 1 1/2 inch rolls.
Lightly spray two 9 inch round cake pans.
Place the rolls in the pan seam side down. Leave enough room for the rolls to rise again.
Cover the rolls and let them rise in the oven (don’t have it on!) or in a warm place for 45 minutes.
If you have the rolls in the oven to rise, please take them out before you preheat the oven!
Bake the orange rolls at 350 for 20-25 minutes.
While the rolls are almost done baking, start on the Orange Glaze. Oh my word, I would eat this glaze with a serving spoon.
In a large saucepan combine 6 Tablespoons sugar, 2 Tablespoons softened unsalted butter, 1/4 cup sour cream and 2 Tablespoons orange juice. Whisk it together. The sour cream makes the most amazing, creamy glaze. It’s heaven in a spoon, I mean on the rolls.
Bring the orange glaze to a boil and let it boil for about 3 minutes. Once the rolls are done, pour the glaze over the Orange Rolls.
Enjoy!
Glazed Orange Rolls
(adapted from my grandmother and Taste of Home)
1 package active dry yeast
1/4 cup warm water (110 – 115 degrees F)
1/4 cup sugar
1 teaspoon kosher salt
2 large eggs, at room temperature
6 Tablespoons unsalted butter, melted
1/2 cup sour cream
3 1/2 cups all purpose flour
Filling
3 Tablespoons unsalted butter, softened
2 Tablespoons orange zest
1/2 cup sugar
Orange Glaze
6 Tablespoons sugar
2 Tablespoons unsalted butter, softened
1/4 cup sour cream
3 Tablespoons orange juice
Tip:
*Before I begin doing anything, I turn on the oven to 200 degrees F. Once the oven reaches 200 degrees, I turn it off. When it’s time to put the dough in a warm area to rise, I put the bowl of dough in the oven. It’s not too hot and the perfect place for the dough to rise.
In a large mixing bowl with the paddle attachment (you can use a spatula if you don’t have a stand mixer), combine the yeast and warm water. Let it sit for 5 minutes.
Then add in the sugar, kosher salt, eggs, melted unsalted butter sour cream and 2 cups of flour. Mix the ingredients together. Gradually add in the remainder of the flour.
Switch to the dough hook and let the mixer knead the dough for 6 minutes. (I keep the mixer on low speed) If you don’t have a stand mixer, knead the dough by hand for 7 minutes.
Once the mixer is done kneading the dough, put it on the counter that’s been sprinkled with flour. Knead the dough by hand for a minute or two.
Put the dough in an oiled bowl and cover with plastic wrap. Place the bowl in the oven. (make sure the oven has been turned off a long time ago!)
Let the dough rise for 1 1/2 hours.
Put flour on the counter and your rolling pin. Roll the dough out into a 14×18 inch rectangle. Spread the softened unsalted butter over the dough. Leave a 1 inch border.
Grate the oranges and mix the zest with the sugar. Sprinkle the orange zest/sugar mixture over the butter and press it down a bit.Make sure you still leave a 1 inch border.
Starting with the sides, roll the dough over once on each side. Then from the bottom (the end closest towards you), tightly roll with dough away from you.
Cut the ends of the dough off with a serrated knife or with a string. Then cut the dough into 1 1/2 inch rolls.
Place the rolls into two lightly greased 9 inch cake pans. Cover the rolls with plastic wrap and let them rise for 45 minutes.
Bake the orange rolls at 350 degrees for 20-25 minutes.
When the rolls are almost done baking (the last 5 minutes), begin on the orange glaze. Whisk together the sugar, softened unsalted butter, sour cream and orange juice. Bring the mixture to a boil and continue to boil the glaze for 3 minutes.
Once the rolls are done baking, pour the glaze over the rolls. Enjoy!
Giveaway Closed
April 21, 2011 277 Comments
The title looks funny on my blog doesn’t it? Eat Smart, say what? Don’t worry my friends, it’s a kitchen scale
For me a scale is my most important baking tool. (even more than my kitchenaid mixer!) I would be totally lost without it. My baking has honestly gotten a million times better since I’ve used a kitchen scale. I started using one about 6 years ago or so and it’s been a lifesaver. I never use measuring cups ever, except maybe when I make cake batter pies. (to scoop out the cake mix). Let’s say I bake some brownies. I know they’ll come out exactly the same way each and every time because I weigh out my ingredients.
Your baking can vary so much depending on how you scoop flour or if you spoon it into your measuring cup. But with a scale, you know exacly how much it going into your cake, cookies, brownies, bread. Not to metion, I feel a scale is so important when working with yeast. You know exactly how much yeast you’re using, how much the other ingredients weigh and the weight of your flour.
I was sent an EatSmart Procision Pro Scale to review and see how it works out for me. So what did I think?
Features I liked:
- The button changes to grams, ounces, kilograms and pounds.
- The scale is lightweight
- Easy to read buttons
- Good scale for someone who is watching their portion sizes, calories, etc. (especially if you read my blog. I’m kidding!) You can measure out cereal, bread, oatmeal, meats, cheese, peanut butter. Whatever!
Featured I didn’t love:
- Nothing really. I’m just stubborn when it comes to using another product. I’m stuck in my ways.
Features you might like:
- A booklet on figuring out the calories in foods depending on weight.
I would definitely recommend this for people who are concerned about being mindful of their portion sizes, calories they’re consuming.
The scale is good for if you’re beginning to use a scale. I still prefer the brand that I’ve always used though. (like I said, I’m stubborn)
The winner has been chosen. Thanks for participating!
Chobani Giveaway Winner
April 20, 2011 2 Comments
Thank you all so much for participating in the giveaway and a special thanks to Chobani!
The winner of the Chobani giveway is…..
Katrina from In Katrina’s Kitchen.
Congrats!
Candied Bacon Sticky Toffee Puddings for Baconalia
April 19, 2011 52 Comments
If you’ve ever been to Portland, you’ll notice that many of us drive around with a bumper sticker on our cars that says, “Keep Portland Weird.” We’re known for our quickiness and it definitely shows in our choice of desserts. And perhaps on your adventure to my hometown you’ve stopped at Voodoo Doughnuts to munch on a donut with fruit loops, one with cocoa puffs or the popular maple bacon bar? I’ve never experienced the deliciousness of this sweet and salty bacon treat (although I’ve had one too many Voodoo Doughnuts) but I do have a deep love for bacon and sweetness and quirky sweet treats.
When I thought up a bacon recipe as part of the Denny’s and Foodbuzz BACONALIA challenge and came up with an entry for a chance to win, I knew I had to live up to my reputation of complete dessert insanity and I like to keep the moto of “Keep Portland Weird” alive.
It was about time this sticky toffee goodness had a little piece of bacon heaven, some insane component…some candied bacon. I threw the addictive candied bacon into the sticky toffee pudding batter, drenched them in toffee sauce and topped the mini sized desserts wtih more candied bacon. Oh my word pure bacon love.
You have not lived until you’ve eaten candied bacon! To make the candied bacon, put 1 1/4 cups of light brown sugar on a plate. Yes I know, it seems like a lot of sugar. But trust me, it’s necessary since it’s candied bacon.
Coat the entire piece of bacon in light brown sugar, both sides! Don’t be shy with the sugar.
Place the slices on a boiler pan and press even more light brown sugar to cover the bacon.
If you don’t have a broiler pan, line a baking sheet with foil and place a cooling rack on top of the baking sheet.
Bake the bacon at 375 degrees for 20-25 until. Once done baking, remove the bacon from the pan and set it aside on a plate. The bacon will get even more crispy.
Take 8 ounces of Medjool Dates. If you can’t find Medjool Dates, another kind will work just fine. Cut them in half and remove the pit.
Put the dates in a small saucepan. Pour in 1/2 cup of dark rum because everything is better with rum and 1/2 cup of water.
Bring it to a boil and then reduce to a simmer. Cook the dates until they’re soft, this should take 5 minutes. If they’re not soft, continue cooking them.
Carefully add the date mixture to the food processor. Pulse until the dates are pureed.
Put the pureed dates in a bowl to cool and set aside.
Sift together 2 cups of all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together 1/2 cup softened unsalted butter and 1 cup packed dark brown sugar on medium speed for about 4 minutes.
Then add in 2 large eggs, one at a time.
And 1/2 teaspoon of vanilla extract. Mix it up!
Now alternate between adding the pureed dates and the dry ingredients. Mix until just combined.
Take a spatula and fold the ingredients together.
Take 6 slices of the candied bacon and chop them into small pieces. It is so hard resisting eating all 6 pieces right now. (Yes I realize I took a photo of just 3 slices )
Throw the candied bacon into the batter and fold them in.
Lightly coat a mini cupcake pan with nonstick spray. Using a cookie dough scooper, scoop the batter into the cupcake pan.
Bake at 350 degrees for 15 minutes.
While they’re baking, start on the toffee sauce. Oh my could I bathe in this stuff. In a large saucepan, combine 1 cup of packed dark brown sugar, 4 Tablespoons of softened unsalted butter, 1 cup of heavy cream and 1/4 cup dark rum. Rum makes everything better.
Bring the mixture to a boil and then reduce to a simmer. The toffee sauce should simmer for about 5 minutes.
Once the Candied Bacon Sticky Toffee Puddings are done baking, remove them from the oven. Carefully lift each one and place a Tablespoon of the toffee sauce in the bottom of each cupcake tin.
Place it back on top. Let them sit for 10 minutes.
Put a cooling rack on top of a baking sheet. Carefully flip them over onto the cooling rack and pour 1 Tablespoon of toffee sauce over the puddings.
Top with candied bacon.
And enjoy the delicious euphoria of Candied Bacon Sticky Toffee Puddings!
Candied Bacon Sticky Toffee Puddings
Candied Bacon
10 slices bacon – 6 for the batter, 4 for topping
1 1/4 cups packed light brown sugar
Sticky Toffee Puddings
8 ounces Medjool dates (or any kind of dates)
1/2 cup water
1/2 cup dark rum
2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
1 cup packed dark brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
10 slices candied bacon – 6 pieces for the batter, 4 for the topping
Toffee Sauce
1 cup heavy cream
1 cup packed dark brown sugar
4 Tablespoons unsalted butter, cut into pieces, at room temperature
1/4 cup dark rum
To make the candied bacon:
Put the light brown sugar on a plate. Coat each piece of bacon with the sugar on both sides. Place the bacon on a boiler pan and press more brown sugar on top of the bacon slices.
Bake at 375 degrees for 20-25 minutes. Once the bacon is done baking, take the bacon off the boiler pan and place the slices on a plate. The bacon will get even crisper while sitting on the plate.
If you don’t have a broiler pan, place foil on a baking sheet and a cooling rack on top of the baking sheet. Place the bacon on top of the cooling rack. Bake at 375 degrees for 25 minutes. Remove from the cooling rack once the bacon is done and place onto a plate.
To make the sticky toffee puddings:
Measure out 8 ounces of dates. Cut them in half and take out the pits.
Put the dates in a small saucepan with 1/2 cup of brandy and 1/2 cup of water. Bring the date mixture to a boil and then reduce the heat to a simmer. Continue to cook the dates for about 5 minutes or until very soft.
Place the soft date mixture in a food processor. Pulse until the dates are completely pureed. Put the pureed dates in a bowl and allow them cool completely.
In a bowl, sift together the flour, baking soda, baking powder, kosher salt and ground cinnamon. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine) cream together 1/2 cup of softened unsalted butter and 1 cup of dark brown sugar. Mix for about 3-4 minutes until light and fluffy.
Add in the eggs, one at a time.
Now alternate adding the flour mixture and the pureed dates. Add the flour in 3 batches. Mix to combine but be careful not to overmix. Use a spatula to fold the ingredients together.
Cut the 6 slices of candied bacon into small pieces. Throw them into the batter and fold them in.
Spray a mini cupcake pan with nonstick cooking spray.
Using a cookie dough scooper. scoop the batter into the mini cupcake pan.
Bake at 350 degrees for 15 minutes.
Prepare the toffee sauce while the sticky toffee puddings are baking:
Combine the heavy cream, dark brown sugar, dark rum and unsalted butter. Bring the mixture to a boil and then reduce the temperature to medium. Continue cooking the mixture for about 5 minutes. Stir the mixture occasionally.
Once the sticky toffee puddings are done baking, take a toothpick and carefully lift each sticky toffee pudding. Pour 1 Tablespoon of the toffee sauce into the bottom of each cupcake tin. Place the sticky toffee pudding on top of the toffee sauce.
Let them sit for about 10 minutes. Lay parchment paper down or put a baking sheet under a cooling rack. Then carefully flip the mini cupcake pan onto the cooling rack.
Pour a Tablespoon of the toffee sauce on top of each sticky toffee pudding.
Cut the 4 candied bacon slices into small pieces. Top the sticky toffee puddings with candied bacon.
Enjoy!
