Bake Yourself Happy

Pumpkin Snickerdoodles in...April?

2012-04-18T14:07:00.000-04:00

It may not be fall, but who says you can't bake with pumpkin? Trust us - you'll love the result!

Pumpkin Snickerdoodles

Recipe adapted from Baked Perfection

Photos by Bake Yourself Happy

Pumpkin Snickerdoodles

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 3/4 cups sugar
1 cup unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 1/2 - 3 tablespoons cinnamon

Directions

PREHEAT oven to 400F.
WHISK together flour, cream of tartar, baking soda, salt, and pumpkin pie spice in a large bowl.
MIX together butter and 1 1/2 cups sugar until light and fluffy. Add the egg and beat until combined, then add the pumpkin puree and beat until combined.
ADD the flour mixture and beat slowly, until combined.
COMBINE 1/4 cup sugar and cinnamon in a shallow bowl. The cookies will be rolled in this mixture.
ROLL dough into 1 or 1 1/2 inch balls and roll in the cinnamon sugar. Place onto a lightly greased baking sheet.
BAKE for 10-12 minutes, or until edges are just set and begin to brown. This can be hard to notice, so watch carefully! Make sure the centers remain soft.
COOL on the baking sheets roughly 5 minutes (less if the cookies start to crisp too much and lose their softness). Remove from the baking sheet and ENJOY!

Snickerdoodle cookies are a fabulous treat. There's something about the smell of cinnamon drifting from the oven that makes every mouth water. And if you love soft cookies like we do, a snickerdoodle done right can be your best first. Warm, soft, and cinnamony - what more could you want? Try adding pumpkin - that's what you'll want. We've found that the pumpkin adds an incredibly smooth texture to the snickerdoodles. Without overwhelming the cinnamon flavor that snickerdoodles are known for, the addition of pumpkin and pumpkin pie spice add subtle taste variations that will definitely make you smile. While these are perfect in the fall (and for Thanksgiving!), there is absolutely no need to wait until September, October, or November to whip up a batch.

It's All Greek To Me

2012-03-28T07:28:00.000-04:00

These Greek-themed wraps are sure to please!

Greek Hummus WrapRecipe adapted from recipes.sparkpeople.com
Photos by Bake Yourself Happy

Greek Hummus Wrap

*Note - We found it easiest to prepare these one at a time. The recipe below is for one wrap.

1 large sun-dried tomato wrap

1/4 cup feta cheese

1/4 cup red pepper, diced

1/4 cup cucumber, diced

2-3 leaves of lettuce

4 tablespoon hummus

3-4 kalamata olives, pitted

Directions

SPREAD hummus onto flattened wrap. Spread slightly off-center (it's easier to roll up).
SPRINKLE feta cheese, red pepper, cucumber, and olive on hummus.
PLACE lettuce leaves on top of hummus and other toppings.
ROLL tightly, but do not fold ends in.
CUT into small (1") pieces and enjoy!

Southwestern Chicken Salad

2012-03-10T06:18:00.000-05:00

A simple, filling salad when you need that southwestern kick.

Southwestern Chicken Salad
Recipe adapted from For the Love of Cooking
Photos by Bake Yourself Happy

Southwestern Chicken Salad

1/2 cup chopped cilantro

1/4 cup olive oil

Juice from one fresh lime

1 tablespoon red wine vinegar

1 clove garlic, minced

1/2 teaspoon oregano

Shredded lettuce

Grape tomatoes

Small red bell pepper

1/2 cup black beans

1/2 cup corn

1 diced avocado

Sharp cheddar cheese

Directions

MIX together the cilantro, olive oil, lime juice, red wine vinegar, garlic, and oregano. Set aside for roughly 30 minutes. (For the Love of Cooking suggests using a blender for the dressing...mixing vigorously worked for us though!)
ADD tomatoes, avocado, bell pepper, black beans, corn, and cheese to lettuce.
TOP with your the cilantro dressing (cilantro lime vinaigrette). Enjoy!

*Note - We kept everything separate and added individually. This worked well for us, and made keeping the dressing for leftovers really easy!

Sorry for the pictures - we just had our cell phones!

Italy on a Toothpick

2012-03-05T07:53:00.000-05:00

Not your typical "Little Italy"

Caprese Skewers
Recipe from Bake Yourself Happy
Photos by Bake Yourself Happy

Caprese Skewers

Fresh basil leaves
Grape tomatoes
Fresh mozzarella pearls (tiny)
Toothpicks
Balsamic vinaigrette

Directions

PIERCE a grape tomato, a mozzarella pearl, a grape tomato, and a mozzarella pearl with a toothpick.
CAREFULLY wrap a fresh basil leave around the tomato/mozzarella skewer. Pierce each end of the basil leave with the toothpick.
DRIZZLE with balsamic vinaigrette and let marinate for at least 30 minutes. You can marinate for much longer, but we recommend at least 30 minutes. Enjoy!

Orange You Glad We Made Scones?

2012-02-26T10:46:00.000-05:00

They're [cran]berry good!

Cranberry Orange Scones

Recipe adapted from King Arthur Flour
Photos by Bake Yourself Happy

Cranberry Orange Scones

1 3/4 cups whole wheat flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
5 tablespoons unsalted butter, chilled, cut in pieces
1/2 Craisins
1/3 cup half and half
1 heaping tablespoon orange juice
1 large egg
1 large orange peel, grated

Directions

This is what your butter-flour mixture should look like!

SOAK the Craisins in warm water for a few minutes to remove excess sugar. Set out to dry.
PREHEAT oven to 425 F and lightly grease a baking sheet. We used a scone pan, which was way awesome to use!
COMBINE flour, sugar, baking powder, salt, and allspice in a medium mixing bowl.
ADD butter pieces and mix until you have a very grainy mixture. The mixture should not be smooth.
STIR in the cranberries.
COMBINE half and half, orange juice, egg, and grated orange peel in a separate bowl. Once mixed, add to the flour mixture until dough is smooth.
FLOUR a work surface and turn dough onto surface.
KNEAD the dough a few times, then form into an 8" circle that is roughly 1/2" thick.
PLACE the dough on the baking sheet, and cut into 8-10 wedges, depending on how many (and how big) you want the scones to be. Separate slightly.
BAKE for 10-15 minutes. You will want to check them at 10 minutes, then every minute or so if they are not yet done. You'll know they are done when the kitchen smells incredible and a toothpick comes out clean when inserted.
REMOVE from the baking sheet immediately, and enjoy!

Slap Yo' Momma Shrimp Po' Boy

2012-02-16T08:21:00.000-05:00

This Southern-inspired sandwich is so good you'll want to slap yo' momma - but don't. Inviter her over for dinner instead!

Cajun Pan-Seared Shrimp Po' Boys with Remoulade Sauce
Recipe by Bake Yourself Happy and adapted from food.com (Rita~)
Photos by Bake Yourself Happy

Remoulade Sauce

3/4 cup plain yogurt
1 1/2 tablespoon yellow mustard
1 1/2 tablespoon ketchup
3/4 tablespoon lemon juice
3/4 tablespoon Worcestershire sauce
4 scallions, chopped
1/4 cup fresh parsley, chopped
1 stalk celery, chopped
1 clove garlic, minced
1/4 teaspoon paprika
1 1/2 teaspoon hot sauce
1/4 teaspoon ground black pepper
*Note - this made enough for five sandwiches with plenty left over. It's good sauce, so you'll probably use it on other food. If not, you'll want to consider scaling down the recipe.

Cajun Pan-Seared Shrimp Po' Boys

2 tablespoons remoulade sauce (above)

3/4 lb medium shrimp, thawed, deveined and shelled

1 tablespoon olive oil

1 1/2 tablespoon cajun spice

Lettuce

Tomato, sliced

Whole wheat hoagie rolls (we used hot dog buns!)

Directions

COMBINE yogurt, mustard, ketchup, lemon juice, Worcestershire sauce, scallions, parsley, celery, garlic, paprika, hot sauce, and black pepper in a medium mixing bowl.
STIR until well blended. Place in refrigerator for about 60 minutes.
SET oven to broil.
COMBINE shrimp and cajun spices in a medium bowl.
PLACE rolls on a baking sheet, insides facing up. Put in oven until lightly toasted and crisp.
SPREAD olive oil in a large skillet.
COOK shrimp on medium high. Shrimp should all touch the skillet to ensure even cooking, and will cook about two minutes per side. You'll know they are done when they turn from opaque white to solid white, and can test but cutting one open. The middle will be solid white.
SPREAD 2 tablespoons of remoulade sauce on each roll.
TOP with lettuce and tomato slices.
ADD shrimp, and enjoy!

It's Peanut Butter Noodle Time!

2012-02-11T10:52:00.000-05:00

Warning: these Thai-style peanut butter noodles will kick

We received a jar of Hot 'n Spicy Peanut Butter from Krema Nut Company (via The Sister's Sweet Shop in Dublin) and wanted to make something delicious with it. We decided upon this Thai-style pasta dish, and were very pleased with the result. The Hot 'n Spicy Peanut Butter was a great touch - adding just enough kick to make you smile. Well done, Krema - we loved your peanut butter!

Thai-Style Peanut Noodles

Recipe adapted from 101cookbooks.com
Photos by Bake Yourself Happy

Thai-Style Peanut Noodles

1 8oz package soba noodles
1 bunch asparagus spears, cut into 1/2" segments
1/4 cup Hot 'n Spicy Krema Peanut Butter
1/2 cup peanut butter (we used Krema creamy peanut butter)
1/4 cup brown rice vinegar
2 cloves garlic, minced
Crushed red pepper flakes

Directions

BOIL soba noodles per package instructions. In the last minute of boiling, add the cut asparagus.
DRAIN noodles and asparagus, then run under cold water for about a minute to stop the cooking.
COMBINE the peanut butter, rice vinegar, and garlic in a separate bowl.
ADD hot water a little bit at a time until the peanut sauce reaches your desired texture. We recommend a consistency that is slightly thicker than yogurt.
TASTE the sauce and add red pepper flakes and salt as desired.
POUR the sauce over the noodles and toss well, until all noodles are evenly coated.
ADD any proteins you may want - we recommend boiled chicken, but tofu is a popular option as well. The protein will be just as good on the side, if you'd rather not combine it with the noodles!
GARNISH with scallions and/or peanuts and enjoy!

We Made Ourselves Some Dang Quesadillas...

2012-02-04T20:15:00.000-05:00

...and we're pretty sure Napoleon and Kip would approve.

Breakfast Quesadillas

Recipe and photos by Bake Yourself Happy

Breakfast Quesadillas

*Note - this yields one quesadilla
2 small 4" corn (or flour) tortillas
1 egg

1 slice turkey bacon

2-4 leaves spinach

2-3 grape tomatoes

Sharp cheddar cheese

Cilantro

Salsa

Directions

SCRAMBLE the egg. You will likely want to mix a little milk in when scrambling.
COOK the bacon. Crispier bacon will work better, but cook to your taste.
SLICE tomatoes in half.
HEAT a skillet or panini maker to medium-high heat.
PLACE one tortilla on the skillet or panini maker.
SCOOP the scrambled egg onto the tortilla. Crumble the bacon on the egg.
TOP the bacon and eggs with the tomatoes.
SPRINKLE cheese on top of the tomatoes, then top with the other tortilla.
COOK until bottom tortilla is lightly browned (or to your liking), roughly 4 minutes. If you are using a skillet, you will need to flip the quesadilla at this point to cook the other side.
REMOVE from skillet and place the cheesy tortilla down on a plate. Lift the other tortilla and add spinach and cilantro.
SERVE with a side of salsa, and enjoy!

Chocolate Roulade with Peppermint Cream Cheese Icing

2012-02-01T20:52:00.000-05:00

We made this for the holidays, but it's a treat you can enjoy anytime!

Chocolate Roulade with Peppermint Cream Cheese Icing

Recipe adapted from The Chocolate and Coffee Bible
Photos by Bake Yourself Happy

Chocolate Roulade

1/2 cup caster sugar* (superfine)

5 eggs, separated

1/2 cup cocoa powder

Peppermint Cream Cheese Icing

1 package (8oz) cream cheese, softened

1 cup powdered sugar

4 tablespoons butter, softened

2 teaspoons peppermint extract

Directions

PREHEAT oven to 350F. Place a piece of parchment paper in a 13x9 jelly roll pan. Lightly grease the parchment paper.
Lay a large sheet of parchment paper on the work surface and dust two tablespoons of caster sugar.
PLACE the egg yolks in a heatproof bowl. Add remaining caster sugar and mix until the mixture is thick enough to leave a trail.
ADD cocoa to egg mixture and carefully fold in until well combined.
WHISK the egg whites in a clean bowl until they form peaks. This might take awhile, especially if done by hand!
FOLD one tablespoon of the egg whites into the cocoa mixture to lighten it, then carefully fold in the rest.
POUR the mixture into the jelly roll pan, taking it right to the corners. Smooth so the mixture is evenly distributed.
BAKE for 20-25 minutes, until well risen and springy. A toothpick should come out clean when inserted into the middle.
REMOVE from the jelly roll pan but keep the parchment paper on. Allow to cool for 10-15 minutes, then roll up the roulade.
COOL the roulade for at least one hour, and up to overnight.
BEAT cream cheese, powdered sugar and butter together until smooth.
ADD peppermint extract a little at a time - its a strong flavor and two teaspoons might be too much according to your tastes! We started with one teaspoon and gradually worked our way up, 1/4 teaspoon at a time.
CAREFULLY unroll the roulade and spread icing. Re-roll the roulade and place it in the refrigerator for at least one hour, then ENJOY!

*If you don't have caster sugar (or don't want to buy it), you can put regular sugar in a food processor. Pulse for a few seconds until the sugar becomes very fine. You'll want to wait a bit before you open the food processor - the caster sugar will be floating around and can make a mini sugar cloud!

We're working hard on whipping up some peaks!

Not Your Typical Bran Muffin

2012-01-28T10:48:00.000-05:00

You can't go wrong with peanut butter and chocolate...

Dark Chocolate Peanut Butter Banana Bran Muffins

Recipe adapted from Kellogg's
Photos by Bake Yourself Happy

Dark Chocolate Peanut Butter Banana Bran Muffins

3/4 cup whole wheat flour
3/4 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups milk
1 cup All Bran cereal
1 cup rolled oats
1 egg
1 medium banana, mashed (1/3 cup)
1/3 cup peanut butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup dark chocolate chips

Directions

PREHEAT oven to 375 F. Lightly spray your 12 muffin muffin pan with cooking spray.
COMBINE flour, baking powder, baking soda, and salt in a medium bowl.
MIX milk, cereal, and oats in a large bowl. Let stand for two minutes.
ADD egg, banana, peanut butter, cinnamon, and nutmeg. Beat well until fully combined.
ADD flour mixture to large bowl, mixing well.
STIR in chocolate chips until combined.
SPOON the batter into the muffin pan so each muffin cup is evenly filled.
BAKE for 16-18 minutes, checking at 16 minutes with the "toothpick test". The "toothpick test" - stick a toothpick in the middle of a muffin and see if it comes out clean. If it does, the muffins are done! If not, let them bake a little longer.
LET stand for 5 minutes, then remove from the muffin pan. Enjoy!

Get Your Cheese On

2012-01-27T13:48:00.000-05:00

A must try for any of you cheeseheads. Need meat? Add bacon or turkey.

3 Cheese, Avocado, and Tomato Sandwiches
Recipe from Bake Yourself Happy
Photos by Bake Yourself Happy

3 Cheese, Avocado, and Tomato Sandwiches

Sliced cheddar cheese
Sliced provolone cheese
Sliced mozzarella cheese
Butter
Tomato
Avocado
Sliced bread (we recommend sourdough)

Directions

Slice tomato and avocado. Set aside.
Melt a little butter in a skillet and place two slices of bread on the melted butter. Add all cheeses on one slice of bread - we typically use two slices of each cheese.
Let cheese begin to melt.
When bread is toasted and cheese is melted to your liking, remove from skillet.
Add tomato and avocado slices, and put the sandwich together. You can put the completed sandwich back on the skillet if you want to melt the bread slices together - just be careful not to burn it!
Enjoy!

*Note - Andrew enjoys it served with mustard. If you want to add bacon or turkey, we suggest adding the meat once the cheese has begun to melt. The bacon should be cooked before you put it on the cheese.

Lasagna in a Bowl

2012-01-18T20:16:00.000-05:00

This is a "souper" way to enjoy lasagna!

Lasagna Soup

Recipe adapted from afarmgirlsdabbles.com
Photos by Bake Yourself Happy

Lasagna Soup

2 teaspoons olive oil
1 lb ground turkey
2 1/2 cups chopped onions
3 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28 oz can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz fusilli pasta
1/2 cup finely chopped fresh basil
8 oz ricotta cheese
1/2 cup grated parmesan
1/4 teaspoon salt
Dash black pepper

Directions

HEAT 1 teaspoon olive oil in a skillet over medium heat.
ADD ground turkey, breaking up into pieces and brown.
HEAT 1 teaspoon olive oil in a large pot over medium heat while turkey is browning.
ADD onions and cook to soften. Add turkey.
ADD garlic, oregano, and red pepper flakes. Cook for about one minute.
ADD tomato paste and stir well. Cook for 4 minutes, or until the tomato paste begins to turn rusty in color.
ADD diced tomatoes, bay leaves, and chicken stock. Stir and bring to a boil.
REDUCE heat and simmer for roughly 30 minutes.
ADD uncooked pasta and cook until al dente.
ONCE pasta is al dente, stir in basil and a pinch of black pepper.
IN a separate small bowl, combine the ricotta, parmesan, salt, and pepper.
PLACE a dollop of cheese mixture in each bowl, then top with the soup.
SPRINKLE with mozzarella cheese, and enjoy!

Snap, Crackle, Scotcheroo!

2012-01-12T15:17:00.000-05:00

These are a step up from your traditional Rice Krispie Treat - and way easy to make.

Scotcheroos
Recipe adapted from ricekrispies.com
Photos by Bake Yourself Happy

Scotcheroos

1 cup Karo syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies cereal
1 1/4 cups semi-sweet chocolate chips
1 1/4 cups butterscotch chips

Directions

Place Karo syrup and sugar in a saucepan. Cook over medium heat, stirring frequently until sugar dissolves. Let mixture begin to boil (but immediately remove from heat - you don't want it to caramelize!)
Stir in peanut butter. Mix well.
Pour Rice Krispies into a large mixing bowl. Add peanut butter mixture and stir until all Rice Krispies are coated.
Spray a 13x9x2-inch pan with cooking spray and place Rice Krispie mixture in. DO NOT press/pound the mixture into the pan, or you will end up with Scotcharocks...
Combine chocolate and butterscotch chips in a microwaveable glass bowl. Microwave in 30 second intervals, removing to stir after each session. Continue until chips are smooth and blended.
Spread chocolate-butterscotch mixture on top of Rice Krispies. Let stand until firm and enjoy!

Tasty Turkey Meatballs

2012-01-10T12:24:00.000-05:00

On top of spaghetti, all covered in cheese...

Turkey and Quinoa Meatballs

Recipe adapted from Whole Foods
Photos by Bake Yourself Happy

Turkey and Quinoa Meatballs

1 lb ground turkey
3/4 cup cooked quinoa (we used garden veggie)
1/4 cup grated carrots
1/4 cup grated yellow squash
2 tablespoons ketchup
1/2-1 tablespoon minced garlic
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon thyme
1 egg
Dash dried parsley

Directions

PREPARE the quinoa according to package instructions. Typically, this will involve bringing water to a boil and adding the quinoa. Then reduce the heat and let the mixture simmer for roughly 15 minutes, until almost all water has disappeared.
PREHEAT oven to 500F.
PLACE foil on a baking sheet, then lightly spray the foil with cooking oil.
COMBINE ground turkey, quinoa, carrots, squash, ketchup, minced garlic, soy sauce, salt, pepper, dried oregano, thyme, egg, and parsley. Mix well with a metal spoon.
USE your hands to form 18 balls, placing each on the baking sheet. Make sure there is at least one inch between each ball.
BAKE the meatballs for 12-18 minutes. The meatballs should be slightly golden browned and cooked all the way through. If you're nervous, cut one open to check it! *Note - if you cut one open, you'll have to sample it...
PLACE on top of spaghetti and marinara sauce (we used vodka sauce) or combine with BBQ sauce on a sandwich and enjoy!

Is there another way you've chosen to enjoy these turkey meatballs? Share your explorations by leaving a comment below!

Cupcake Decorating 101

2012-01-06T13:29:00.000-05:00

Time to get your cupcake [decorating] on!

Learning From the Pros

Photos by Bake Yourself Happy

Our Adventure at 'Our Cupcakery' - Cupcake Decorating 101

We are definitely fans of Groupon. We've found some great deals, had some great meals, and gotten to do some really fun things at incredible prices. One of Groupon's competitors specific to Columbus, OH is a company called Faveroo. When we saw Faveroo was offering 50% off a cupcake decorating class at a local bakery, we jumped on the deal.

How's this for a manly cupcake!?

Located on High Street in Old Dublin, Our Cupcakery is a quaint little shop offering baked desserts and decorating classes. As soon as we opened the door, our noses were greeted by the enticing smell of fresh baked cupcakes - warm, sugary, and sweet while not overwhelming your senses. We followed our instructor upstairs and took a seat at the class table, ready to embark on our journey. There were probably 40 students broken into three different groups. Believe it or not, Andrew was the only male in attendance. Come on guys, step it up!!!

We were given six cupcakes each. Each decorator was given a chocolate, red velvet, vanilla, spice cake, lemon, and orange cupcake. Gotta love that variety! Three of these cupcakes were then given a "splatter" of white buttercream frosting. These cupcakes would be used to develop our basic skills, while the remaining three cupcakes would be iced with our artistic freedom.

Sarah is rocking the windshield-twirl smoothing!

Using a small metal spatula, we were instructed to smooth out the frosting. Wagging the spatula back and forth slowly, like windshield wipers, while spinning the cupcake creates a smooth base of icing that can be decorated in beautiful ways. Note here that no pressure should be applied to the spatula as you don't want to get tons of frosting on the spatula. A few turns and wags should smooth the frosting out nicely!

Your decorating genius will stem from your new best friend - the piping bag. There are a variety of nozzles and frosting colors that will expand your decorating pallet, so experiment! Here are a few of the highlights we learned...

Go with gusto: Don't be afraid to squeeze the piping bag, and keep the nozzle close to the cupcake. If you are too shy about applying the frosting, it will stick to the nozzle and not to the cupcake.
Swirl the piping bag like soft-serve ice cream: While squeezing the piping bag, slowly rotate your hand while lifting away from the cupcake. This creates a nice spiral that created our Christmas tree!
Act like an arch: Create a base by squeezing hard, then gradually squeeze softly while lifting away from the cupcake. Culminate your squeeze by bringing your hand back down in an arcing motion. This created Santa's hat!

Go try some of these tips on your own. Share some comments (and pictures!) of your most awesome cupcake creations!

In Honor of National Spaghetti Day

2012-01-04T14:14:00.000-05:00

It's National Spaghetti Day. Celebrate in style!

Spaghetti Squash Pesto

Recipe adapted from skinnytaste.com
Photos by Bake Yourself Happy

Spaghetti Squash Pesto

1 small spaghetti squash
15 large basil leaves
1 small clove garlic
1/4 cup olive oil
3 tablespoons shredded Parmesan cheese

Directions

CUT the spaghetti squash in half and scoop out seeds and fibers.
PLACE in microwave safe dish with a little bit of water in the bottom. Cover with plastic wrap and microwave for 8-10 minutes, until flesh is soft.
REMOVE from microwave and carefully scoop out flesh with a fork. This will give it the spaghetti shape!
COMBINE basil, garlic, olive oil, and Parmesan cheese in a food processor. Blend until smooth.
COMBINE pesto and and spaghetti squash. We also added diced tomato and chicken breasts that marinated in balsamic vinaigrette!

"Mouthful of Deliciousness" Cookies

2011-12-30T19:40:00.000-05:00

Cinnamon + Brown Sugar + Oatmeal + Dark Chocolate = Yum

Brown Sugar Cinnamon Oatmeal Dark Chocolate Chip Cookies

Recipe adapted from King Arthur Flour

Photos by Bake Yourself Happy

Brown Sugar Cinnamon Oatmeal Dark Chocolate Chip Cookies

1/4 cup butter, softened
1/4 cup butter flavored shortening (we used organic to avoid partially hydrogenated oils)
2/3 + 1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 large egg
3/4 cup whole wheat flour
3/4 cup rolled oats
1 1/2 teaspoons cinnamon
2 tablespoons orange juice
1 1/4 cups dark chocolate chips

Directions

BEAT together butter, shortening, brown sugar, salt, baking soda, baking powder, and vanilla.
ADD the egg and beat until smooth.
BEAT in flour, oats, and cinnamon. Mix until well combined.
MIX in orange juice and chocolate chips.
COVER the cookie dough and refrigerate for roughly one hour.
PREHEAT oven to 375F.
LIGHTLY grease baking sheets, and place cookies onto the sheets.
BAKE for about 10 minutes, until the cookies are a light golden and beginning to darken around the edges. The cookies will appear darker due to the brown sugar.
COOL on baking sheets for 2-3 minutes, then remove. Enjoy!

Cinnamon is such a fabulous spice. It's so great when combined with brown sugar - especially if that's over a bowl of oatmeal. When chocolate chip cookies are on the menu but you're craving something oatey, cinnamony, and brown sugary, adaptations are needed! So that's exactly what we did.

The smell while these are in the oven is incredible. You get a warm aroma of sweet cinnamon, with undertones of chocolate. When the cookies finally come out of the oven and are cool enough to eat, your mouth will surely be watering. The oats provide great texture, adding a slight chewiness to the cookie. Every now and then, an extra burst of cinnamon flavor pops out. When combined with a bite of dark chocolate, smiles are all but guaranteed!

Whistling a Tuna in the Kitchen

2011-12-28T19:17:00.001-05:00

We love tuna salad. This is our personalized spin on the delicious classic.

Andrew's Secret Tuna Salad

Recipe and photos by Bake Yourself Happy

Andrew's Secret Tuna Salad

18 oz white albacore tuna in water (approx. 1 12 oz can and 1 pouch)
4 tablespoons plain yogurt
1 teaspoon seasoned salt
1/4 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon lemon pepper

Directions

DRAIN tuna completely. Make sure all water is drained - this will make the texture and consistency of your finished product spot on!
MIX in yogurt.
ADD seasoned salt, dill weed, ground mustard, and lemon pepper.
STIR until well combined. Spices should be evenly distributed in the tuna.
SLAP on a sandwich (or however you choose to devour your tuna salad) and enjoy!

We love tuna salad. Specifically tuna salad sandwiches. This particular recipe combines a lot of traditional spices into one tunalicious blast. You get the classic (insert chicken/egg/tuna) salad taste from the seasoned salt, a hint of deli style tuna from the dill weed and ground mustard, and a tart yet comforting twist from the lemon pepper. Throw some of this tuna on bread (we used some old fashioned whole wheat, but think sourdough would be delicious) with spinach, tomato, some banana peppers, and a little yellow mustard, and you've got a sandwich that will satisfy even those that don't care for tuna. Trust us on that one - we converted my mom into a tuna-fan with this recipe!

I'm Dreaming of a White Christmas Pretzels

2011-12-26T19:39:00.000-05:00

Holiday dessert have you in a twist? Straighten out with these deliciously easy chocolate dipped pretzels!

Christmas Dipped Pretzels

Recipe and photos by Bake Yourself Happy

Christmas Dipped Pretzels

1 package pretzel rods

White chocolate chips or baker's squares (we did dark chocolate too)

Red baking chips

Green baking chips

Directions

MELT white chocolate chips or baker's squares. Begin by placing in the microwave for 1 minute, then stir. Microwave again in 30 second intervals, stirring in between. Continue until smooth.
DIP one end of pretzel into melted white chocolate. Use a spoon to cover additional portion of pretzel, then twirl the pretzel slowly against the spoon. This will remove the excess white chocolate AND give you a nice looking twirl!
ALLOW pretzels to harden, about 30 minutes.
MELT red and green baking chips in the same way you melted the white chocolate.
PLACE pretzels in a line on parchment paper. This will make it easier to drizzle over all pretzels at once.
DIP a fork into the melted red chips and wave quickly over the pretzels. This will drizzle the red over the pretzels without globbing.
DIP a fork into the melted green chips and wave quickly over the pretzels.
ALLOW red and green to harden, and enjoy!

Grinch Cookies - Peppermint Chocolate Chip with Andes Mint

2011-12-25T19:29:00.000-05:00

You're a mean one, Mr. Grinch - don't eat all my cookies...

Grinch Mint Cookies

Recipe adapted from Betty Crocker
Photos by Bake Yourself Happy

Grinch Mint Cookies

1 pouch sugar cookie mix
1/2 cup butter, softened
1/2 teaspoon peppermint mint extract
10 drops green food coloring
1 egg
1 cup Andes mints, chopped
1 cup semisweet chocolate chips

Directions

PREHEAT oven to 350 F.
COMBINE cookie mix, butter, peppermint extract, and egg until a soft dough forms.
ADD green food coloring and stir until well blended.
STIR in Andes mints and chocolate chips.
SCOOP dough onto baking sheet, 2 inches apart.
BAKE 8-10 minutes or until set. These are harder to tell when they're done, so watch the bottom edges carefully. You can sort of tell when they're browning!
COOL and enjoy!

Ian's Infamous Jingle Bell White Chocolate Oreo Truffles

2011-12-24T14:17:00.000-05:00

Jingle truffles, jingle truffles, yum yum yum yum yum!
(to the tune of Jingle Bells)

White Chocolate Holiday Oreo Truffles

Recipe adapted from kraftrecipes.com
Photos by Bake Yourself Happy

White Chocolate Holiday Oreo Truffles

1 8oz package cream cheese, softened
1 package Holiday Oreos, crushed
16 oz (16 squares) white chocolate baker's chocolate
Red baking chips
Green baking chips

Directions

CRUSH Oreos and place in bowl.
ADD cream cheese to bowl. Mix until well blended.
SHAPE cream cheese mixture into balls and place on parchment paper. Refrigerate for 10-15 minutes, until set.
MELT white chocolate squares in the microwave. Begin by zapping for 1 minute; stir. Continue microwaving for 30 seconds, stirring occasionally until smooth.
PLACE Oreo balls in the melted white chocolate and roll to coat. Remove with a fork (or slotted spoon), allowing excess white chocolate to fall off. Place on parchment paper.
REFRIGERATE for 1 hour or until Oreo balls are set.
MELT red and green baking chips the same way you melted the white chocolate.
DIP a fork into the melted red chips and wave quickly over the Oreo balls. This will help create a nice drizzle instead of globs.
DIP a fork into the melted green chips and wave quickly over the Oreo balls.
REFRIGERATE until ready to serve, and enjoy!

Despite the Name, Don't Take These To the Beach!

2011-12-23T21:22:00.000-05:00

These cookies are almost as much fun to look at as they are to eat!

Sand Art Cookies

Recipe adapted from allrecipes.com - Jane Koch
Photos by Bake Yourself Happy

Sand Art Cookies

1/2 cup sugar
1/2 cup rolled oats
1/2 cup M&M Minis
1/2 cup brown sugar
1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Rice Krispie cereal
1/2 cup dark chocolate chips
1 egg
1/2 cup butter, softened
1 teaspoon vanilla extract

Directions

PREHEAT oven to 350 F. Grease a cookie sheet.
BEAT egg, butter, and vanilla together until fluffy.
MIX sugar, oats, M&Ms, brown sugar, flour, baking powder, salt, Rice Krispie cereal, and dark chocolate chips in a large bowl.
COMBINE egg mixture with dry ingredients in the large bowl.
SCOOP dough out one rounded spoonful at a time and place on cookie sheet, roughly 2 inches apart.
BAKE 10-12 minutes.
REMOVE from oven, cool on sheet for 2-3 minutes. Enjoy!

Cuban Sandwiches - In Honor of Dexter

2011-12-19T12:03:00.000-05:00

We celebrated the season finale of Dexter with Cuban sandwiches. They were to die for...

Slice of Life Cuban Sandwiches
Recipe and photos by Bake Yourself Happy

Slice of Life Cuban Sandwiches

*NOTE - This recipe is for one sandwich

6" Cuban bread, sliced in half (French or Italian will work too)
Yellow Mustard
2 slices swiss cheese
2 slices dill pickles (bread and butter can work too)
2 oz Virginia ham
2 oz Cuban Pork

Directions

PLACE a large skillet over medium heat. Spray lightly with cooking spray.
SPREAD a generous amount of mustard on the bottom half of the bread.
PLACE one slice of cheese on the mustard, followed by the pickles, ham, pork, another slice of cheese, and the remaining half of the bread.
PLACE sandwich on the skillet.
PLACE a second skillet on top of the sandwich, using a weight (we used our pressure cooker) to squish the sandwich down. You want your Cuban to be a flat sandwich. Toast here for roughly 3 minutes, until bread is toasted but not burnt.
FLIP sandwich over. Again, use a second skillet with a weight to squish the sandwich down. Toast for roughly 3 minutes.
ENJOY!

Cuban Pork - Okay, Cuban seasoned pork...the pork was actually American

2011-12-19T07:54:00.000-05:00

This tender pork was perfect for a Cuban sandwich, but could be a great main dish too

Cuban Pork

Recipe adapted from Tyler Florence
Photos by Bake Yourself Happy

Cuban Pork

1 lb boneless pork shoulder (Boston Butt)
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 medium onion, sliced
1 cup orange juice
1 lime
1 cup chicken broth
2 bay leaves

Directions

COMBINE pork and 1/2 of each of the following: cumin, oregano, onion, orange juice, lime juice, chicken broth, and bay leaves in an airtight container. Allow pork to marinate for at least 2 hours.
SET a pressure cooker over medium low heat and add olive oil. Allow to warm up.
ADD garlic and crushed red pepper as oil heats. Place remaining onion on bottom of the pressure cooker.
PLACE pork on top of onions, and pour in marinade. Pour in remaining cumin, oregano, orange juice, lime juice, chicken broth, and bay leaf.
SECURE pressure cooker and cook according to instructions, until pork is tender and done.
SLICE into strips and enjoy!

Pan Cubano

2011-12-18T23:14:00.000-05:00

This bread is perfect for Cuban sandwiches, or simply a different taste!

Pan Cubano (Cuban Bread)
Recipe adapted from tasteofcuba.com
Photos by Bake Yourself Happy

Pan Cubano Starter

*NOTE - Must be prepared 24 hours in advance*

3/4 teaspoon active dry yeast
1/3 cup warm water
1/3 cup flour

Directions

COMBINE active dry yeast and warm water, mixing so yeast dissolves.
ADD flour and stir until you have a thick paste.
COVER with plastic warp and let stand in the refrigerator for at least 24 hours.

Pan Cubano Dough

4 1/2 teaspoons active dry yeast
1 tablespoon sugar
1 1/2 cups warm water
4 tablespoons butter flavored vegetable shortening
1/2 batch Pan Cubano Starter (above)
1 tablespoon salt
4 cups flour + additional as needed
Directions
1. DISSOLVE yeast and sugar in 3 tablespoons of water in a large mixing bowl. Stir until mixture is foamy (5-10 minutes).
2. STIR in vegetable shortening, remaining water, and starter.
3. STIR in salt and flour. Continue to mix until your dough is stiff enough to knead.
4. TURN dough onto a lightly floured surface and knead until dough is smooth and elastic.
5. ADD flour as necessary until dough is pliable but not sticky.
6. PLACE in a lightly oiled bowl. Cover and let rise (in a warm, draft free spot) until it doubles in bulk (roughly 45 minutes). Punch down.
7. DIVIDE dough into 4 pieces.
8. ROLL into 12-14" long tubes with rounded ends.
9. PLACE 2 rolls on a baking sheet, roughly 6" apart and cover with a damp kitchen towel. Allow to rise until they double in bulk (roughly 1 hour). Repeat for the other 2 rolls.
10. PREHEAT oven to 350 F.
11. BAKE until bread is lightly browned and sounds hollow when tapped (roughly 30 minutes).
12. GO make an awesome sandwich!