The Art Of Baking

Quick Valentine's Day Heart Cakes

2012-02-14T00:00:00.000-08:00

HAPPY VALENTINE'S DAY!

I hope everyone has a great day and to spend it with the ones they love :). Its a day to be supportive and show the people in your life how much you care about them.Its not about the gifts, dinners,or desserts, but more about the time you spend.So be sure to have fun today!

However, a gift or treat couldn't hurt.So if anyone needs a last minute idea for a gift or dessert .How about taking my suggestion of having a baked treat that covers both side.You can have it gift wrapped or served with dinner.Its your choice?

So now your probably wondering,What did she make? Well I actually made,these really cute strawberry heart cakes(see below) that are loosely based on a vanilla cake recipe.So if your a loyal viewer to my blog then you"ll know, I love to completely change recipes around. So I made up my own ideas to create something for Valentine's day.

I created pink strawberry heart cakes. All made from a white cake recipe, red food coloring,chopped strawberries and a heart cookie cutter. I was able to do, just that because the original recipe was so easy to follow and had basic ingredients.You can actually follow the original recipe to create a simple 9X13 inch vanilla cake or make strawberry heart cakes.Two recipes for you to try out.

Now the simplicity of the recipe may be what sells this cake.But what really catches every one's eye to these, is the appearance.Its that pastel pink color and those delicious strawberries, swirled throughout the hearts.They have both created a great design and the strawberries have given that deep red.

Now,the texture of the cake is really moist and soft.They actually reminded me a lot of sponge cake. The strawberries also give a juicy and soft aspect. However;what I'm really glad about is how moist they are.Because its such an important component in a great cake. I've eaten too many cakes in the past that were like eating sawdust and most of them were store brought mixes.So avoid the store bought and make from scratch.

Also,the flavor is of a white vanilla cake, but has a nice sweetness flavor from the strawberries.Also,I would love to make this original cake recipe again.Because it seems that this has become my favorite for vanilla cakes.

The only negative aspect to this recipe or idea is their is no way that someone can use all the cake to create heart shapes. You will end up with scrapes.Bad in sense that your limited to a certain amount of hearts, but positive because you can eat the extra cake scrapes :).

Anyways,hope everyone has a great Valentines day and try out some recipes!

Quick Valentine's Day Heart Cakes

(Adapted from Every Day Cake Vanilla)

2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1 tsp table salt
1 1/2 cups granulated sugar
1/2 cup margarine (melted)
2 large eggs
1 cup milk (1 %)
1/4 tsp almond extract

Red food coloring
1 cup Frozen or fresh strawberries (chopped)

Chop frozen or fresh strawberries into small pieces. If frozen, carefully cut them and let thaw in a strainer. Let it sit in sink to drain until use.

In a large bowl, Add flour, baking powder, salt and sugar together.Mix well.

Add melted margarine, eggs,milk and almond extract to dry mixture.Beat with electric mixer till smooth.Lightly stir in red food coloring, until reaches pink pastel color.

Preheat oven to 350F.

Add 1/2 chopped strawberries to batter, fold in a couple times.Pour into a greased 9x13 inch cake pan. Evenly spread batter. Sprinkle the remaining strawberries on top. Swirl them into the batter, until makes a desirable look.

Bake in oven for 25-30 minutes.Will be lightly golden brown on sides and pastel pink.Toothpick test.Let cool completely.In fridge or room temp.

Cut heart shapes in cake with a heart shaped cookie cutter.Try to use as much cake as you can.Scrapes will be for eating.You can decorating each heart with icing sugar sifted on top.

Toffee Topped Banana Bread, No Butter Peanut Butter Toffee Cookies And Brand New Product Review

2012-02-03T18:29:00.000-08:00

Lots has happen since my last review. I baked a couple items, joined a dinner party and won a few new giveaways. One is actually really exciting for my blog because it's a Cook 'N Recipe Organizer Software. Its a really useful tool where I can write in my recipes, create a personal cookbook,write a menu plan and look up recipes with their search engine. What's really great about their search engine is, it only filters in recipes and I easily edit the recipes right in the software.Isn't that awesome? I just think, no pesky ad's on the recipes and I have way more control over my searching. I can even share a recipe with my friends via Twitter, Facebook etc.That will serve as a great feature for a foodie blogger like me. I'm actually slowly learning everything that this software can do ,which is exciting.

I also was offered a free e cookbook of my choice from the website and ended up choosing a dessert cookbook, how predictable of me. Anyways,I probably missed mentioning some other great features. So I recommend anyone interested to check out the DVO website and watch their video.Also,If you see a giveaway for it, definitely enter it!

Some of the items that I have recently baked are No Butter Peanut Butter Cookies, which I previously reviewed on this blog and a banana bread recipe from Cook'N Recipe Organizer software.

The No Butter Peanut Butter Cookies actually came out quite different this time because I replaced half of the sugar with apple sauce and added toffee skor bits. They were a thicker, smaller and softer cookie. Also,the peanut butter had no added icing sugar, so that created not as sweet cookie.However the toffee bits created a nice sweet caramel flavor and a slight crunch.They were really good cookies and only lasted a day.

The banana bread was a really simple recipe from Cook'N software. I only wish I had the ingredient, vegetable oil they ask for because then I would of been able to create a lighter and less dense bread. However I was still able to replace it with melted margarine, which created a slightly different texture.I also added a little caramel sweetness and crunch to the banana bread. Once the bread came out of the oven I brushed it with a little water and sprinkled the top with Hershey Toffee Skor Bits.It created a really shiny textured appearance and really quite eye catching.

The bread had a mild banana flavor, but by the next day the flavor was way stronger.This banana bread was not too moist or too dry. I'm usually use to a moister bread, but this was still really good.I can even see adding more mashed banana or a little milk for a moister texture. It also didn't last to long, only one day. Banana bread is to good to save.

Also, for both baked items using Hershey toffee skors bits and me receiving the package for free from a giveaway.I guess I should give my review of the tasty treat.

Well I've never tried skor bits till now. My opinion on them is they are a great treat to add to any baking such as cookies, cakes,quick breads,cupcakes etc. They are crunchy and have a great caramel flavor.You can eat them as is or add them to something. I even sprinkled them on peanut butter toast, added them to banana pancakes and topped my baked apple with them. Overall, great with all of the items.Now you have a couple baking recipes to try with this treat. Also, if you check out my Facebook page you can see the banana pancakes I made and the baked apple.

Anyways,Now what shay I bake next? Any suggestion on what you like me to review? If you do leave a comment!Everyone have a great weekend!

Penny Hoarders Giveaway:8GB Ipod Touch In White!

2012-02-02T12:09:00.000-08:00

My loyal viewers, check out this awesome giveaway I found at Pennyhoarders to win an 8 GB Ipod Touch in White.This is super exciting isn't it! Well I don't want any of my viewers like you to miss out on this awesome prize. This gadget is way to cool, not to put your entries in.

Want me to explain how cool it is? Well its not just for music, its also includes a HD video recorder,camera,retina display,free unlimited text imessaging to any ipod touch,ipad or iphone. Also has a brand new iOS operating system and Icloud to store all your music,photos and documents. Plus of course, can't leave out all the awesome game apps you can play! So check it out, its so easy to enter through her Raffle-copter form.Don't miss out! You got till Febuaury 9th.

Review of Ferran "The Inside Story Of El Bulli And The Man Who Reinvented Food By Colman Andrews

2012-01-26T00:04:00.000-08:00

Back in November, I was contacted by Penguin Group USA and asked if I like to review a chef biography for my blog.I was quite apprehensive at first about accepting because it was my first company review and I've never read a biography before.So the subject matter sacred me off, but I thought about it and a took shot at it.So I hope everyone enjoys.

So here we go...

My honest opinion about the book is, it was a little hard to get through because I'm not one to read about chef's and restaurants.I'm more into books about food photography and recipes.

The writing wasn't really my cup of tea. I would say it was alright. It was somewhat slow and most of the time pretty dry. The worst part I would say is many times I would get confused to what is going on in the story because it would jump from topic to topic.It really lacked something to keep the reader entertained and absorbed into the biography. However don't get me wrong. Their were some really interesting and inspiring parts in this book despite its flaws.

What was interesting was learning about the intriguing, mysterious and creative man of Chef Ferran Adria.Also, learning about how El Bulli restaurant came to be and how it transformed to what it is now. Those topics kept me reading even though it was a struggle.I really wish it was either written by a different author or Ferran himself.He's the only one that can really get his point across.

What I really got from this biography is a man that loves to experiment and take risks.This the first time ever hearing or learning about Chef Ferran Adria.So I had no judgement towards him since I knew nothing till now. Throughout the book, you learn that many people boast about him, including the author himself.You read it a little to much to be honest. But once you get over that you learn that it is true.He has affected the world of food in a large way.He has created ideas and cooking methods that you and me may not even fully understand or be able to preform. Their are dishes that the author describes that are served at El Bulli that are completely bizarre, but creative genius.If you want to learn more about El Bulli and its new dramatic changes, check out their website. Here

However whats really interesting about him is not his skills, but learning who this man is. It's intriguing to read about, what he does in his spare time, learning about his personality and his creativity.I like reading about people's lives and how they have become who they are overtime.

He's a passionate person like anyone that has something really important to them.I like learning what's behind the person and removing all the hype.I see him as a person and not just a high profile Chef.

This book isn't perfect by any means. The writing could be more entertaining and the chapters could be better organize and the book could be shorter.However it does get across in its own way how Ferran has changed the world of food and how he has become what he is now. All I can say is this book as achieved teaching me who Chef Ferran is.

Anyways, I like to thank Penguin Group USA for offering me to review this book. I love to work with the company again in the future.

Delcious Blackberry Cobbler

2012-01-25T21:05:00.001-08:00

I recently tried out another cobbler recipe, using the rest of my frozen local blackberries for the dessert.This recipe actually came out a lot different then most cobbler's I've seen. Most recipes Ive tried are with a thick fruit filling on the bottom with a pastry top;however this one has a cake-like breading at the bottom with a berry mixture sprinkled on top.So what you end up with is a topping rising in between the filling while showing off the beautiful berries. This idea is actually way more appealing to the eye, since you get to see the star of the show, the blackberries! Also with the berries on top you have flavor seeping into the breading instead of just the bottom.Genius! However if your someone that loves a pastry topping with their cobbler.Then check out this recipe. If your someone that likes to try new recipes and loves a cake-like topping, then stay right here.

Now this cobbler didn't disappoint, even when I had to change the recipe. The topping was thick and moist while slightly chewy.It absorbed the flavor of the berries very well. However the main attraction was the blackberries and with this dessert you can use fresh or frozen. Also, what is surprising and a big plus to the recipe is no other ingredients beside sugar and water are added to the berries.

For my changes, I doubled the recipe for more servings and I got about 12+ serving ,small to medium. The only ingredient amount that I kept the same was the nutmeg and cinnamon. Also, for the water that is to be drizzled just before its ready to bake. I ended up putting less then a half a cup of water because I wasn't to sure if it be to liquidity. Since it's originally a recipe for blueberries and not blackberries.Big difference between them, especially water. However in the end I wish I did add more water to create more of a sauce.So I made sure to add in the the below recipe the original water amount and the double recipe amount.Your choice how much you really want to add.

Also, if you someone that gets a lot of extra juice from your thawed berries.I recommend adding it to the cobbler and downsizing the water. Way more flavor from berry juice then water.Or you can add it on after as a thin sauce.Imagine it with whip cream or vanilla ice cream. So Good!

The berries were of course delicious.Very juicy and a great balance of sweetness and tart.The sugar also helped out any berry that was sour in the batch.A lot of flavor in these berries and they really didn't need much.The only thing that might turn off people is their are a lot of seed to these berries, but if no one has a problem then your in the clear.

Also, this cobbler keeps quite well. You can keep it in the fridge and it will only get better overtime.Because the flavor of the berries absorb into the topping. I made this cobbler on Sunday night and it lasted till Tuesday night.It probably would of been finished even faster if everyone here liked blackberries.Haha I had the last piece, it was really yummy!

This definitely was a experiment recipe and it turned out pretty well. I'm glad because I get to make this dessert at a dinner party, I'm helping out with this weekend.Only this time its going to be made with frozen wild berries. Hopefully everything turns out as well as it did this time or better.

Blackberry Cobbler
(Adapted From Company's Coming,Blueberry Cobbler)

120ml soft margarine (hard margarine/butter)

500ml all purpose flour

350 ml milk

60ml granulated sugar

20ml baking powder

10ml vanilla

2 ml cinnamon

1 ml nutmeg

1000ml Blackberries,Fresh Or Frozen(thawed)

60ml granulated sugar

125ml-250ml water

Melt margarine or butter.Pour into a greased shallow glass baking dish. 2 quart or 13x9 glass pan.Set aside.

Combine flour, sugar, baking powder, ground cinnamon and nutmeg.Stir with a wooden spoon.Add milk and vanilla.Stir.

Drop by tbsp/15ml over margarine.Creating cobbler stones.

Combine fresh or thawed blueberries and sugar in a medium sized bowl.Stir.

Sprinkle berries over flour mixture.Don't totally cover the dough.You want the dough to rise in between and become golden brown.

Drizzle with water. Do not stir. Bake at 350F for 40 - 45 minutes until bubbling and lightly browned.Serve warm. Serves 12+

Delicious Simplistic Blueberry Cobbler + More News

2012-01-18T18:09:00.001-08:00

Recently,I used up the last bag of the local blueberries that we froze.For the last of these delicious berries, I chose to make something I've never made before. What would be better? Then making blueberry cobbler.

I had lots of fun making this simple dessert and I was surprised how good it really was.Now I only wish I had some whip cream or vanilla ice cream at the time.The cobbler was especially good because the topping and filling harmonize with each other.

The topping was golden, puffed and crunchy on the outside while being soft and cake like in the center. It was mildly sweet with its rich moist texture.A couple ingredients were changed for this breading, in the fat content.Instead of butter and shortening I use lard to replace both.Even with this change I saw no distinct difference.The topping was basically a sponge for any liquid that came from the blueberries while the cornstarch helped create thickness in the filling.The topping definitely took over for texture while the filling was all about the flavor.

The filling was really good and turned out really well, even with some ingredients eliminated for flavor. It wasn't overly sweet or sour.It had a good balance. The berries were plump and juicy while the sauce was thick.It had a really great deep purple color that made it really hard to wait and eat while cooling.

The only downsize to this recipe is if you use a ceramic casserole dish you will get less servings, but with a thicker berry filling. If you go with my idea, you will end up with more servings, but with a thinner berry filling. It really depends in what you like and sometimes you may want more cobbler topping to filling.Also, you have to take in consideration that there is a lot of liquid in fruit and it will elaborate and thickening while cooking.Beside those choices this recipe is pretty simplistic and will impress any guest at a dinner party or just as a special dessert for yourself.

Also, during this week, I received a giveaway win of a homemade purple lavender crochet beanie with a black flower pin from MyHobbyShop.It's my favorite hat and it arrived just in time for when it really gets cold.But I'm glad that I can basically wear it all year round.Well maybe not summer time.Anyways, I'll be sure to get a picture of me wearing it sometime and post soon.

Blueberry Cobbler ( Adapted From Blueberry Cobbler,Food Network Canada)

Yield: 8-12

8 cups fresh or frozen blueberries (2 L)

1 cup sugar (250 ml)

2 tablespoons cornstarch (30 ml)

1/2 teaspoon ground cinnamon (2.5 ml)

3 cups all-purpose flour (750 ml)

3/4 teaspoon salt (4 ml)

1 tablespoon baking powder (15 ml)

3/4 teaspoon baking soda (4 ml)

5 tablespoons unsalted butter, cut into small cubes and chilled (75 ml)

3 tablespoons vegetable shortening, chilled (45 ml)

1 1/2 cups buttermilk (375 ml)

(Buttermilk Replacement: 1 1/2 tbsp lemon juice in liquid measure and pour milk up to 1 1/2 cups.Let sit for 5- 10 minutes.)

Preheat oven to 350°F.
If using frozen blueberries,let thaw for 1-2 hours in large bowl at room temp.
When blueberries are ready, add 3/4 cup granulated sugar, cornstarch and cinnamon.Toss with a spoon until ingredients are fully combined.
Pour berries into a large deep ceramic casserole dish 9 x 13 inches/23 x 33 cm or a metal bar pan, 9x13inches.
Bake the blueberries in preheated oven for 20 minutes, place cookie sheet under it to prevent spillage.
Prepare cobbler topping.In a large bowl, mix flour,salt, baking powder, baking soda and 2 tbsp of sugar. Cut in the cold butter and shortening until it forms crumbs.
Add the buttermilk and mix just until combined. Making Buttermilk:1 1/2 tbsp lemon juice in liquid measure and pour milk up to 1 1/2 cups.Let sit for 5-10 minutes.
When blueberries are finished,remove from oven and top with cobbler dough. Covering surface with 4 inch/10 cm portions of the dough.
Sprinkle the top with the remaining 2 tbsp of sugar and place in oven.
Bake the cobbler for 30 minutes until dough is golden brown and puffed.Remove from oven and slightly cool before serving.

Banana Chocolate Chip Cranberry Bars Recipe Review + More News!

2012-01-14T01:30:00.004-08:00

Just recently I made a recipe to use up the Hershey Chipt Special Dark Chocolate Chips that I got in my winner's package.For this I didn't want to make any cookies, so I decided to make some bars.Now these aren't your regular bars you see that are usually layered, hard or crunchy.These are more of a cake like bar with multiple textures.They are very moist with array of chocolate chips and dried fruit through out it. They actually remind me a lot of banana bread crossed with a muffin.I give 3 out of 3 for texture

There are also many flavors playing off each other in these bars.You have the banana flavor that the senses.The chocolate chips with their intense dark flavor along side the moist cake texture.Then you have the cranberries with a sweet and tart flavor. I also give 3 out of 3 for flavor!

The recipe I used is from one of my cookie books I purchased at my local used book store.It was really easy to follow and used simple ingredients. I actually adding ingredients and eliminated some to the recipe. I used my homemade brown sugar, overripe freezer bananas, dark chocolate chips,oats and dried cranberries.The time may also vary when these are done, especially on the kind of oven.I still give 3 out 3 for the recipe directions.

I also tried out the product,PAM Baking Spray that I received in my baking package.I used it on this recipe to spray the bottom of the pan to prevent sticking and it definitely did its job.It was easy to use. All I had to do was pop off the top, shake well and spray in the upright position with a even layer.It worked really well except some chocolate chip sunk to the bottom and stuck to the pan.That wasn't a big deal to me, I'm just glad they were easy to pry out of the pan.The only draw back to Pam is its quite expensive. Sometimes its 5 dollars a spray can and I can easily use shortening or butter to grease a pan.However when its free I can't complain! Also I found out that my baking package was probably over 50 dollar average value.That's pretty awesome.

Also, in other news I received some goodies in the mail. I got these three lovely charm bracelets and my favorite is the crescent moon.Then I got this beautiful fiber scarf with multiple colors through out it.

Anyways, everyone have a great weekend! For me I'll be going to a friend's Epicure party on Sunday.Should be lots of fun and see some people I haven't talk to in a while. If you don't know what Epicure is? check out the link.They sale herb, spices, cookware and lots of other products.I thought I had to share about it since it has to do with food.

Banana Chocolate Chip Cranberry Bars (Adapted From Banana Chocolate Chip Bars, Favorite Cookie Recipes By Lou Seibert Pappas)

1/2 cup margarine or room temp butter

3/4 granulated sugar + 1/2 tbsp pure molasses ( or 3/4 cup brown sugar)

1 cup mashed bananas ( 2 ripe or overripe medium sized bananas)

1/2 tsp vanilla

1 1/4 cup all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 cup Chipts Special Dark Chocolate Chips

1/2 cup dried cranberries

Topping

2 tbsp granulated sugar

1 1/2 tsp cinnamon

About a couple Tbsp of Old fashion oats (Amount Varies)

Set my oven to 350F.Beat margarine, granulated sugar and molasses in a large bowl, till creamy.It should have no sign of molasses and will be light brown in color.

In medium bowl, I mixed together all purpose flour, baking soda and salt. I slowly added the flour mixture into the cream mixture, beating it in.Stirred in the chocolate chips and the dried cranberries. I greased a 9x13 inch metal baking pan with PAM baking spray.

I mixed 2 tbsp granulated sugar and cinnamon together in a small bowl. I sprinkled on the oats and then the sugar mixture over top. I baked the oven for 18 minutes until toothpick inserted into center came out clean. Also when the oats are golden brown.This time may vary if quick oats are used.

Double Chocolate Chip Cookies

2012-01-08T00:00:00.000-08:00

As most of you know,I recently received a PAM baking package, which I won from Leslie Loves Veggies.(see previous post). In this prize,it included one package of Chipts Special Dark Chocolate Chips, which I have never tried before from Hershey until just recently. Anyways, I want to share with all of you my thoughts on these chocolate chips in a recipe since you may of never tried them before.

Well to tell you pretty simply I was very pleased by this Hershey product.These were some pretty scrumptious chocolate chips all on their own.They had a great balance of dark chocolate and sweetness.I may even like them more then Hershey's milk chocolate or semisweet.I actually had a few of these just before stirring them into the dough and it really excited me in trying out these cookies.It made me even more excited because I took it one step further and added Chipts White Chocolate Chips along with it.However now I only wish I had more at the time when I made these cookies.

I also can't forget to mention that I'm very grateful to the sponsors for sending these Hershey products because I know they certainly aren't cheap.So I'm savoring as much as I can for baking and I only used about a cup of dark chocolate chips for these cookies.Now I have leftovers for another recipe!

Now all of you reading these probably want to hear about the recipe? yes?

Well to explain this recipe I have to tell you first about the ideas I had in planning what cookie I wanted to make.At first I wanted to make the original cookie from the Robin Hood website that used mint extract to create a double chocolate chip mint cookie. I really liked this idea;however my brain thought how about eliminate the cocoa and add green food coloring to create a chocolate chip mint cookie.I loved this idea even more and was set to make it;however the idea fell through because I was out of luck for the mint exact. Lucky though, with this recipe I was able to easily change the flavoring to vanilla. This idea will have to be used next time!I definitely recommend to try out these ideas for yourself.If you got that mint exact,use it, use it!

Even though some of my ideas fell flat I was still able to change and add some difference to the recipe.Such as using vanilla flavoring along with adding dark and white chocolate chips.This is the best chocolate combination, but I don't really need to tell you that, you already know.

The flavor of the cookies are exactly how they look.Chocolaty, rich cookie dough paired with all those chocolate chips.Oh! talking about it makes me want one and its to bad they were eaten so fast.Must of been really good! The texture is really good as well,a soft and chewy cookie with just enough thickness to match well with the chocolate chips. These cookies are also clocked full of chocolate chips, which makes it seem more like eating chocolate then a cookie, but there's nothing wrong with that.

The recipe is pretty simple to follow even with my small changes. You will see my changes in the recipe below, but I've also given everyone options if they don't have the ingredients in the list.Also,I've provided the original recipe link if you want to make those.The only aspect I disagree with the original recipe is the baking time. I find 12-15 minutes way to long I even baked one batch of cookies at 8 minutes and the edges still overcooked, so I had to adjust the time for the below recipe.However dark cookies are always a little hard to tell if their overdone or underdone.You really need to watch them carefully and going by their time isn't going to help.I've also mentioned all these tips and others in the recipe below.I prefer offering them all in the recipe since most of you are here to try out the recipe.

Well I hope you like the recipe as much as I did! I'm a bit scattered brained in writing this post so bare with me with any mistakes.Enjoy the rest of the weekend!

Double Chocolate Chip Cookies ( Adapted From Double Chocolate Mint Cookies,Robin Hood)

3/4 cup Parkay soft margarine,hard margarine or butter

1 1/2 cup white sugar and 1 tbsp molasses (or 1 1/2 cup brown sugar)

2 large eggs

1/2 tsp vanilla extracts

1/2 tsp table salt

2 cups all purpose flour

1/3 cup cocoa,sifted

1/2 tsp baking soda

1 cup Chipts special dark chocolate chips

1/3 cup - 1/2 cup Chipts White Chocolate Chips (optional)

I preheated the oven to 375F. I chose to greased a nonstick pan with PAM baking spray(Be sure not to spray to much!). You can also grease using shortening,lard etc.

I put the electric hand mixer on low and creamed the butter, white sugar and molasses together in a large bowl,till fully combined and creamy.(The mixture will be light brown and no traces of molasses)

I then creamed in the eggs,vanilla and salt till combined.I slowly added in the flour,sifted cocoa and baking soda, beat on low.I stirred in 1 cup of dark chocolate chips and 1/2 cup white chocolate chips.White chocolate chips are optional.

Drop by tbsp on greased cookie sheet(use a tbsp measure, this really helps each cookie to bake evenly)

Bake in a preheated oven for 6-7 minutes.Remove from oven when the edges are set and not overly dark.Top of cookies will be slightly set, but remember they will continue to bake while cooling.So carefully watch them.If the edges are set they are time to come out even if the tops look underdone. Dark cookies are especially hard to time by look so its better to be safe then sorry.

My Review Of Special K Oats & Honey Cereal + More News!

2012-01-05T00:55:00.000-08:00

Many of you that are freebie junkies like me have likely heard about the free Kellogg's Special K Cereal coupon that many signed up for. I was super lucky to get mine because I can imagine they were snatched up quite quickly.To let everyone know though, that this coupon promotion is no longer available and I hope everyone that did get their coupon used it on January 3rd, since its only valid for one day. If you missed out I can imagine their will be more freebie samples to come this new year.If your someone that did get their cereal? Which one did you choose?

I was able to get their Special K Oats &Honey Cereal. My first choice was to try the Special K Blueberry Cereal,but they were all sold out at Wal-mart. Many people that day must of went their earlier to get a choice between the two and the blueberry must of came out on top.Also, many people know that if its a one day only coupon the products will be gone fast and I think even Wal-mart put it on sale. I'm not really a fan of the one day only idea because a lot of times you forget the day or they end up being all sold out in most stores.However I really can't complain to much because I just got a free box of Special K cereal, which is usually over five dollars original price.I says its definitely worth it to order coupons and sign up for free samples over the Internet, since you will usually get a great deal.

Now everybody most likely wants to hear about my thoughts on this new cereal from Kellogg's. Well this cereal that you see to the left is Special K Oats &Honey Cereal made with Multigrain flakes,oats and naturally flavored honey.It's also a low in fat cereal. Each portion recommend is about 110 calories.It also lists fiber along with other vitamins and minerals in the cereal.

My first thought when I saw the cereal was "Wow those are some big flakes". Now I wish I took a picture of one of the bigger flakes that was in my bowl.Oh well, you get my point they were rather large compared to other cereal flakes. They are also quite crunchy and were rather nice to snack on without milk.With that trait in mind you know they will hold there own against the milk.Just don't let it sit for to long.

I can admit that I am not a honey lover; however I ended up really liking this cereal.Its actually kind of weird because its only mildly sweet as a snack and as a cereal it seems to get stronger in honey flavor, but not enough to make me hate it.It has a good equal balance of flavors, so either side will find something they like about it.The only negatives I have for this cereal is a regular sized box is way to expensive and I would only choose to buy this if it was on sale along with using a coupon.As a regular price I would not buy this, but as a free sample its definitely worth it.

Also, in other news I received one of my giveaway wins on Wednesday. I got a PAM baking package that I won at Leslie Love Veggies. Its one of my top favorite giveaway wins so far and I'm very grateful to the sponsors.I will be having a lot of fun trying out and reviewing these products.Look out for upcoming product reviews!

In the package I received lots of goodies, including 3 cans of PAM spray, one package of chipts dark chocolate chips and another package of chipt toffee bits.I also got a Wilton's cookie sheet,one stainless metal spatula and eight small Christmas cookie cutters.I won this on December 22nd and it arrived as a great 2012 gift.This new year is starting out pretty good!

(I was not compensated or asked to do this review of Special K Cereal.I wanted to test my review skills)

Happy New Years Eve! Fitting In One Last Recipe Review

2011-12-31T15:10:00.000-08:00

Its already New Years Eve!Wow! This year has gone by so fast that I really feel I didn't post that much this year.Well, to end the last day of 2011 gracefully I will fit in one last blog post.

This week,I was actually struggling with writers blocks the whole time and I guess the holidays were keeping me distracted from writing.Now with all that time wasted It ended up being a good thing because now I have lots to share for this New years eve post.

Anyways, Doesn't anyone feel that Christmas sure went by fast this year? I sure think so because after Christmas I thought I had lots of time to share with all of you about it.Distracted I guess, because now I'm here on December 31st writing about it.Well I guess to sum it up, my Christmas was full of great gifts, great food and yummy baked good.For gifts, I received some cute handmade items, baking equipment,a new outfit and some chocolates/candies.I hope everyone else had a great Christmas/Holiday.

Also, for the holidays I did some baking, which I shared about on my previous post;however I never revealed what I made as a baking gift.Now that all the gifts have been given out I can now share with all of you about the special treat.When I was choosing what treat to make I went with a simple recipe,simple ingredients and treat that looks fancy.Also, I picked something easy to handle for wrapping and wouldn't spoil to fast.So I went with a choosing a cookie recipe.

Now when you look at these cookies your probably thinking these aren't fancy, they are just simple sugar cookies rolled in colored sugar.Well, your right for the most part, but they are actually so much more then a sugar cookie.Their texture and flavor are completely different and their is more then meets the eye, with these cookies.Meaning a SURPRISE!

Surprise? You say.Yes! I didn't mention what these cookies are actually called till now.Their name is Hidden Surprise Cookies.When you take your first look they are a sugar cookie with sprinkles;however when someone takes a bite they will be pleasantly surprised by a chocolate cookie center.I loved this idea as a baking gift and I was ready for the challenge.

The recipe was pretty simple as I wanted;however it was more time consuming then I wished.This should of went through my thought process since you have to roll and wrap 1 tbsp each of white dough around each 1 inch chocolate ball.It gets easier as you go on and its okay if you end up with leftover chocolate balls.I ended up with two leftover and just baked it with the rest.If you want every single cookie covered be sure to be exact how much dough you use from each.I'll will give this recipe 2.5 out of 3 because its sometime hard to be exact all the time.

Now on to the texture. These cookie layers worked quite well together and have all the favorite elements of chewy,crunchy,soft and melting in your mouth.I going to give these cookies a 3 out of 3 for texture. For flavors, well I got to say this cookie bounces around with flavors. White cookie dough and chocolate cookie dough are of course going to be a great mix together,but the layering bring something more then just a marble cookie could bring. I think its because you always get a rich chocolate moist center. Also, for an surprise their is almond flavoring added to the white dough, which works well with the rich cocoa powder flavor of the chocolate center. Neither becomes to over barren on each other, which I think is a bonus.I'm also going to give these a 3 out of 3 for flavor.

Now on to the last and most important part about this cookie, its appearance. This is what really sells these cookies.At first you see green and red sprinkles on a sugar cookie and then when you break them apart they have a brand new look.However to get the best appearance I do advised to be very careful how much you use of each layer because you can end up with chocolate showing though the cookie.This happened with a few of my cookies;however the sprinkles helped to hide this issue.

These are great for the holidays, including new years eve parties.They are even great year round because you can easily change the sprinkles.The hidden surprise was the one aspect of this recipe that made be excited to make them.I've seen them in various ways and was always afraid to tackle the idea until now.Now I can make them anytime I want and bring something new to the table. I want to also thank my sister for taking the lovely photo of the cookie split open.

Have a great new years everyone!
Happy New Year!

Hidden Surprise Cookies

(Adapted from Christmas Cookies 1997,Better Homes And Gardens Special Interest Publications)

1/2 cup butter ( no substitutes)
1/4 cup butter or butter flavoring shortening
1 cup granulated sugar
1/2 tsp baking powder
1/2 tsp table salt
1 egg

2 egg yolks
2 tsp vanilla
2 1/2 cups all purpose flour

1/3 sifted powder sugar
2 tbsp unsweetened cocoa
1 tbsp melted butter
1 /4 tsp almond extract
Coarse colored sugar or candy sprinkles

Cream 1/2 cup butter and 1/4 cup butter in a large bowl with electric mixer on medium speed.Add granulated sugar, baking powder, and salt,beat till combined.Then beat in egg, egg yolks and vanilla till combined.Beat in as much flour as you can with the electric mixer.Stir in the rest with a wooden spoon.

Clean electric beaters.

Remove 3/4 cup of the cookie dough and place in a small bowl.Add in powder(icing) sugar,sifted cocoa and melted butter.Beat ingredients very well.Shape into 1 inch balls.

Beat almond extract into the remaining white dough.

For Hidden Surprise Cookies:Wrap about 1 tbsp of rolled out almond flavored dough around each 1 inch chocolate ball.Be sure to roll gently to make a smooth ball and gently pinch to completely enclose the center.Once that's done roll each ball in colored sugar or candy sprinkles. Then place them on a greased cookie sheet about 2 inches apart from each other.

Bake at 375 F.Don't place them a preheated oven. They will be done after 10 minutes.Bottoms will be lightly brown and edges will be lightly golden.Also don't worry if the bottoms are showing the chocolate center this sometimes happen when either the chocolate ball was to big or not enough dough covering it. If this happens sprinkle on some more sprinkles while they are warm.It won't completely hide it, but it will help.They will be eaten so quickly no one will notice.

Cool cookies on pan for 1 minute.Cool completely on a wire rack.Makes about 28- 30 cookies.30 cookies if you have pretty close to the exact measurement of the cookie balls.

Happy Holidays!

2011-12-25T00:00:00.000-08:00

MERRY CHRISTMAS!!

Wow! This exciting day is already here. I hope its full of joy and great food for everyone. I just got all my Christmas baking done on Christmas eve. I ended up making my favourites from last year. Speculass Cookies and Butter Tarts. Enjoy the pictures and happy holidays.

A New Holiday Favorite!

2011-12-21T16:28:00.001-08:00

Happy Holidays Everyone!

Wow! Only four more sleeps till Christmas and I still have to do some Holiday baking for this week.I'm always that last minute person to get everything done. However if you think about, my baked treats will end up being fresher for Christmas day!

Anyways, what is every body's holiday baking plans for this week? Maybe your making a traditional gingerbread house or something simpler like sugar cookies.Whatever it need be, be sure to share about it in the comments. I love to hear all the delicious treats your making for the holidays.

If your someone that's still stuck in what to make.I highly recommend trying out this delicious recipe for a Blueberry Coffee Cake. Now your probably thinking "this really doesn't fit the holidays and blueberries aren't in season.Well don't worry because this is a super adaptable coffee cake where you can easily change the topping to whatever you want. Also, if your someone like me that has frozen fruit on hand.This can be easily used for your topping.Just remember to thaw!

This is a simple cake that will easily impress a crowd.Its great served warm and as well cold.It uses very little fat content in the cake and streusel, which I think is a big plus.It is a slightly smaller coffee cake only about 9inch square size cake or one 9 inch round cake.However I can easily see doubling this recipe to create a 9 by 13 inch cake for a larger crowd.The streusel is actually pretty optional. This cake holds it own without it;however if you choose to go with the streusel, I highly recommend using cold butter for flavor and texture.Hard margarine would be a secondary choice.For me I only had a slightly softer margarine to use so I wasn't able to create the best topping, but it was good enough.

The cake batter is really easy to make and uses very little ingredient to create it.I can see adding a little more to the cake such as fall spices like cinnamon, nutmeg,cloves etc.Also the milk in the recipe can be easily change to maybe buttermilk or eggnog for a richer moister cake.Yum! Now I wish I did that for this cake.The ideas are endless for this recipe.

Now, I've tasted quite a few coffee cakes and this is a top favorite of mine.The cake is moist and crumbly, while not being overly sweet.The topping gives a great sweetness while the streusel gives a crumbly, crunchy texture.Really the appearance, texture and flavor will be different from each cake made based on what choice you have as a topping.All I can tell you is that its a simple recipe to follow and I recommend following the streusel recipe ingredients closely to create the best topping.

It may not be your first thought to create a blueberry or even a fruit coffee cake.But try it out you might be pleasantly surprised.

Super Easy Applesauce Raisin Cookies!

2011-12-16T02:01:00.000-08:00

These applesauce raisin cookies remind me so much of hermit cookies.They have a similar texture and use the same basic spice mixture.The only difference with this recipe is it contains applesauce.The apples give a small flavor of fruit,but mostly works its magic in keeping them moist.Because of this ingredient you don't want to put these cookies in a jar.If done they will stick to each other.Other then that these cookies are the best!

These are a basic spice cookie,which are very popular during the Christmas season. I assume spice cookies are quite liked around this time because their quick to make and you can basically throw any ingredient you like in with them.They are aromatic as well and a great milk cookie.Also, they are a great last minute cookie to make to serve Santa when he arrives at your home on Christmas eve! Easy for the children to make as well.

They have great spice flavor and have the texture combination of soft,chewy,fluffy and just a little crispness .They rise very well and don't spread to thin.They are thick and are very cake like.The raisins give just that added chewy texture and another fruit flavor to go along with the apple.I really like these cookies and will make them again.Using very little ingredient and bake quite fast,I have to give two thumbs up to the recipe.Also,just remember if you make these don't put them in a cookie jar!

Anyways, I have to say TGIF because its that much closer to the weekend.But I'm also slightly bummed because then theirs no mail! Oh well, have a great day everyone!

Applesauce Raisin Cookies (Adapted from Applesauce Raisin Cookies by Lacy Evans in Carols & Cookies,Cowichan News Leader Pictorial Booklet)

1 cup chunky or smooth unsweetened applesauce

1 cup granulated sugar

1/2 cup soft margarine/hard margarine/butter

1 egg

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp cloves

1/4 tsp salt

1/2 cup raisins to 1 cup raisins

In a medium bowl, I creamed the margarine,applesauce, egg and sugar till well combined.

I stirred in the flour,baking.powder,baking.soda, cinnamon,cloves and salt till well combined.Then stirred in the raisins. Turned the oven on to 350F.Dropped by spoonfuls onto a nonstick pan(greased cookie sheet would work too)I baked them till golden brown and spring back.

My Review Of The New Kraft Dinner Smart Vegetable

2011-12-15T00:00:00.000-08:00

I just recently tried the new Kraft Dinner Smart Vegetables Macaroni And Cheese. I haven't had Kraft dinner for a long time and since I had a 75 cent coupon off for the product.I thought I should try this out and review my findings.

Now, what is specifically new about this New Kraft Dinner?

Well right from the get go you can see they have a brand new look. I actually really like what they have created here in the background because they use bright colors and nature to bring positivity.You can see the blue sky and clouds hovering a big field.The picture really connects with the product and is eye catching to the consumer.Image is extremely important in a product and sometimes we don't even notice we buy based on look. Its also quite easy to find in stores since it looks so different from the original KD.

Kraft has also introduced three other macaroni and cheese products, which include Flax omega-3 high fiber and vegetables three cheese .They also have the same bright and positive image; however they all have a color on each one to tell the difference(check out links).I haven't try these specific KD products yet and at this time I can only give my opinion specifically to this one.

All three of these New Kraft Dinners, include wheat flour in their macaroni pasta;however with this one you get the added bonus of the pasta being made with cauliflower. They actually explain on the package that it includes 1/2 serving of veggies per 50 grams of pasta.I'm glad that Kraft is making their products healthier,especially since Kraft dinner is such a popular meal with children.Also, the new K.D.S products are still a source of fiber and calcium along with being a good source of protein and iron.Its also a popular item among adults and did you know its quite a popular item in Canada.We love our pasta!

Now people that are reading this that hate cauliflower or have children that do.All I have to say is "Don't worry, you or your children wont see or taste the difference" The commercials that you may of seen for this product are proven to be right, you can't taste vegetables at all! So for the picky eater's of the world,which their are many, this is specifically made for you.

What's also new is they have improved their cheese sauce by removing artificial flavors,colors and preservatives.For me I've never been to keen on the powdered cheese aspect of this product, but I know its all about making the product non perishable and convenient.So I'll let that attribute slide because the sauce does deliver in flavor.Its still the same from what I remember as a kid,which is rich,smooth and cheesy.The noodles are tender and are still extremely small compared to actual macaroni noodles.You taste no veggies and its exactly the same as original Kraft dinner.

Its a quick and filling meal that we all seem to love.If it be the convenient version
,homemade or restaurant.Its a comfort food at its best and is very adaptable.We can add our favorite meat,seasonings,cheese or even vegetables to this dish.For me even after a few bites I added in one slice of Kraft process cheese to create a richer and creamier macaroni and cheese.It was so good and highly recommend the idea.

The recipe is still the same as always even though I recommend less milk to be used.Who wants liquidity pasta, not me! For more information on nutritional facts, be sure to check out the first picture,which includes the back of box.I was actually quite surprised that I was able to understand everything written in the ingredients list.Good on you Kraft!.

I'm given two thumbs up for this product,but I do wish they would deliver bigger macaroni noodles for KD eventually.

(I was not compensated or asked to do this review.I wanted to test my review skills and I'm a Kraft fan)

Almost Perfect Chocolate Peppermint Slices

2011-12-12T00:01:00.000-08:00

This is the first time I have ever made chocolate peppermint slices and this treat seems to fit well for the holiday month.The treat came very close to being my favorite, but it still needs a little more experimentation to the layers to create a favorite.It has great qualities while other attributes need work.

These treats had a filling and bottom layer that were very simple to create.The filling seemed to be a basic smooth flavored icing and the crust was a heavy,stable cookie dough that reminded me a lot of graham crackers in flavor.The top chocolate layer deemed to be more difficult to create because I had to experiment with the top layer recipe because I was missing an ingredient from the list.So I improvised by using margarine,unsweetened cocoa and sugar. I would learn soon after that melting all these ingredients in a sauce pan would create a grainy chocolate sauce.With no other chocolate insight to use and to not waste ingredient I used the chocolate sauce for the top layer anyways.

With all these layers together it still created a pretty good chocolate peppermint slice;however I found the textures and flavors a little off mostly towards the chocolate.It blended to much into the filling and I feel now that it should of been a hard chocolate layer.The filling and crust were perfectly fine because those were the layers that made this treat come very close to a favorite.So I plan to redo this recipe sometime and create a different layer.Maybe I'll make a new chocolate topping or scrape that idea and add crushed peppermint candy to the top.In the end these treats reminded me a lot of after eight mints and I hope to make to make it a favorite.

For the recipe below.I gave the original ingredient list for the topping and not my experimentation.I also gave my recommendation of using baker's chocolate or chocolate chips to create a hard chocolate layer.Anyways, hope you enjoy trying out this recipe and give your own ideas to it.

Look out for my new product review posts coming soon!

Chocolate Peppermint Slices

(Adapted from Chocolate Peppermint Slices.Company's Coming,150 Delicious Squares by Jean pare)

Bottom Layer:

1 1/2 cup all purpose flour

1/2 cup white sugar + 1/2 tbsp molasses ( or brown sugar)

3/4 cup butter or margarine (I used half soft margarine and half lard)

Filling:

2 tbsp soft margarine

2 tbsp milk

1 1/2 cup icing sugar

1/2 tsp peppermint flavoring

Top layer:

6 tbsp margarine

1 cup chocolate drinking mix

(or melt chocolate chips or baker chocolate)

Bottom Layer:

Mixed flour, white sugar,molasses,and fat in a medium bowl.Using your hands to combine the ingredients, works well to help blend the molasses into the dough.It will have a few tiny dark spot,but don't worry about that.As long as their is no large spots, your fine.

Then press the dough into an ungreased 9x9 square pan.Try to make it as even as possible.Bake for 20 minutes at 350F.When it springs back and golden. Completely cool.10 minutes room temp and rest cooled in the fridge.

Filling:

Mix margarine,milk,icing sugar and peppermint flavoring in a medium bowl.Beat till smooth.Set aside in fridge.Once crust is fully cooled pour the filling on top, spread as evenly as possible with rubber spatula.

Top Layer:

Melt margarine in a small saucepan on low heat.Then add the chocolate drink powder.Let it cool off heat and then pour it on the filling.Evenly spread the sauce out and then let it set in the fridge overnight.Cut into squares.It takes some strength to cut these because the crust is very hard.

My Favorite President Choice Product

2011-12-11T02:00:00.000-08:00

President Choice Blue Menu: Twice the Fruit Strawberry Jam has been a favorite around here for a long time. I've always used it for my toast,bagels,oatmeal,sandwiches and baking.I've actually used this jam for many recipes I've reviewed on here.Its definitely a favorite of mine because its not overly sweet and has real chunks of strawberries.Most jams I've tried are always to smooth, but with PC twice the fruit jam you get the best of both worlds,smooth and chunky.

It has a rich strawberry flavor, while not being overpowering.I definitely think its a big contender to other brands because its a flavorful, affordable and healthier jam.Also,with the blue menu factor you get 50% less calories than jam with pectin and only 25 calories for each tbsp.I definitely recommend President Choice jams for others to try out for themselves and I think this jam is great for using in baked good.The only negative thing about these jams are they get eaten up so fast because its so good.Anyways,here are a couple recipes I've used this jam in.

(I was not compensated for this review.I just wanted to share my favorite product that I use in baking)

Strawberry Dream Bars

Strawberry Jam Tarts

Best Month For Baking!

2011-12-02T21:45:00.000-08:00

Now that were in December, I can officially start doing some holiday baking.Its so exciting because I can now use some of my festive items I got last Christmas and try out new holiday recipes.

What are you excited about for this seasonal month?Maybe its decorating the tree or home,planning a party,gift shopping ,going on a trip or like me creating some delicious treats. Whatever it may be, we should try to make this month as stress free as possible and make it fun.

So to start off this month,I'm going to share with all of you a new recipe I tired out from all recipes website.It's simple and a well loved baked item.If you randomly guessed brownie with out me giving any hint.Well good for you because your right.

For this brownie recipe I actually tested it out at the end of November;but I thought to share my review to open up December. It just seemed like a treat that would better suit this holiday month.Its simple,stress-free and fancy.Those are three elements you like to have when this month really gets hectic.

When I found this recipe, I loved that it used very little fat content in the brownies.It only had 1/4 cup of margarine or butter and it still stayed moist and fudge like. Most recipes I've seen use so much of either ingredient for just one baked item and I would like to keep those items to use on multiple recipes.So that's why I usually pass up most brownie recipes.

This recipe is great for its lack of fat being used.But its negative aspect is a missing ingredient that most brownie recipes have.Its baking powder. When I read a couple reviews describing the appearance I knew the pictures for the recipe made it confusing to what these would looked like. I knew myself that they be thinner based on reading the recipe;however I wanted to review to see what this recipe would do.

There was very little batter making these and they did bake into thin brownies.However the flavor and texture made up for it and you can get away with eating a lot more.The recipe is quite adaptable and I even put my own ideas on it as well. For my version I sprinkled salted chopped peanut on top of the brownie just before they were finish baking.I also replaced carob power with cocoa powder and use 2 eggs instead of egg whites. The peanuts gave just enough crunchy texture to fit well along side the moist texture of the brownie.They were rich and chocolaty and I actually like that they were tiny bite size in the end.

Brownies, including these are the best when their kept in the fridge overnight to soak up their flavors.Or to cool them at room temp for 10 minutes and then placed in the fridge to totally cool.It will make cutting 10 times easier and if your taking pictures like me.

They are simple and elegant. I can actually see these being served at a Christmas party and if their are people that can't eat nuts. Sift some icing sugar for a topping.You can add any topping you like or leave them without.

Its an exciting month! My blogger friends, be sure to watch out for those holiday blog giveaways.I'll even post some of my favorite giveaways on my blog when I see them.Have a great weekend everyone!

Peanut Brownies (Adapted from Walnut Brownies by J.J. Waters )

1/4 cup margarine,melted
6 tbsp unsweetened cocoa,sifted
1/2 cup all purpose flour
1 cup white sugar
1/4 tsp salt
2 tsp vanilla
2 large eggs
1/4 to 1/3 cup salted chopped peanuts

I preheated the oven to 300F. Greased a 9 inch glass square pan with shortening.Measured margarine and melted it in the microwave for about 20 -30 seconds.

Poured the melted margarine in a medium bowl.Sifted in the cocoa powder, sugar,salt and flour.Then added the vanilla and eggs.

Stirred all the ingredients together till smooth. The batter will be thick. I spread the batter evenly in the pan and placed it in the oven.

I baked the brownies for about 15 minutes.Then took them out and sprinkled on the salted chopped peanuts. I baked it for about 15+ minutes until the top spring backed and toothpick came out clean.

Cooled for about 10 minutes in room temp and then transferred into fridge.Brownies are best eaten the next day when they sit in the fridge to become nice and cold.However I cut these brownies before the next day so I could take pictures.I did have a nibble of one that broke!

Janimies World Winter Giveaway

2011-11-30T01:33:00.001-08:00

Ats Janimies world, she is having a great giveaway to win a beautiful 1 inch large adjustable round antique brass nickel free turquoise glitter ring.Click the highlighted link to enter Janimies world: Winter GiveAway.

Everybody can enter and you have till December 28th to get your entries in!So check it out!

Get Your Mini Pretzels Here!

2011-11-24T17:42:00.001-08:00

I wanted to make something savory earlier this week and I ended up finding one of my pretzel recipes I haven't reviewed yet.

Its a pretzel recipe that is different from most because it kicks out the yeast and brings in the baking powder.Its a good choice when you don't have yeast in your kitchen and you want delicious pretzels.The powder does its job well as a raising agent in these pretzel;however it will not be able to give the overall flavor of yeast.

To help these pretzels out with lack of yeast flavor you give it a great spice blend and topping.For my batch I threw in Italian spice into the dough and then added spice and garlic into the sauce.Its basically a preference on what you want, just like a pizza.I always recommend to taste test your sauce and play around with the flavors before adding them.

After making your perfect sauce you always have to remember to re coat your pretzels throughout baking. I re coated these pretzels twice and it does make a difference for overall flavor and texture.No one wants bland, dry out pretzels.

For texture, its slightly different from yeast versions.They don't rise as much and are slightly softer even overtime.The flavors are a variety depending on your topping.For the dough its slightly blend without topping,however the shortening can be replaced with butter to give more flavor.

The recipe is simpler to make then my Italian Pizza Pretzels and make mini pretzels compared to the other recipe.For being mini,they will do great as an appetizer and are very eye catching. They have good flavor,rise well and don't use much ingredient. I know they can't compete with the yeast version for flavor and raising factor, but they come quite close.I do recommend this recipe and if someone has some great ideas to make it even better without using yeast.Be sure to comment below!

Pretzels (Adapted from Food 11 Pretzel Recipe,Written by Berendina Dykema)

500ml all purpose flour

20ml baking powder

2ml salt

2ml Italian spice or sage

120ml shortening or butter

180ml milk

Toppings:

1 cup tomato sauce

1 large clove garlic,minced

2ml Italian spice

Preheat oven at 420F

Mix flour,baking powder,salt and Italian spice in a large bowl.

Cut in the shortening until it resembles bread crumbs.

Toss in the milk using a fork,about 15ml(1 tbsp) at a time.

Form a soft dough.

Split dough in half.Create 6 balls for each half.

Shape in pretzels,will make 12 in all.

Place on nonstick pan or greased cookie sheet

Mix tomato sauce with minced garlic and spices.

Brush the pretzels, try to avoid getting any sauce on the pan ( IT WILL BURN!)

Bake in oven for 5 minutes, then remove and re-coat again( To know when to re coat the pretzels is when they no longer look wet with sauce)

After re coating you bake them for another 5 minutes till golden and puffy (spring back test)They will also be lightly golden on bottom.

Then top with grated cheese and place in oven till cheese it melted.Let cool on cookie rack and serve.

Best thing to do is always watch these carefully in the oven.

The do store well in containers.

Giveaway Progress Of 2011

2011-11-19T03:38:00.001-08:00

I've been so lucky this pass year with my blog receiving such positive feedback and all the great giveaways I've won.I wanted to take a picture to cover the progress of 2011 so far in my giveaways and wow I was surprised. I love every item I've received and I have this new found respect for small online businesses that I never had before .Thank you everyone. For the ones that gave me these great gifts and the ones that set up the giveaways.I'm officially addicted to giveaways and its just fun to be surprised.Enjoy the picture and to let everyone know their are two items that were to big to get in the picture, which are the "Peace,Love And Cookie Dough Apron And The Namaste Food Package.Thank you and its finally the weekend!

My Review Of Kashi Peanut Peanut Butter Chewy Bars

2011-11-17T20:41:00.001-08:00

Kashi, The Seven Whole Grain Company was giving out free samples through the mail to whoever filled out the information on their site.The samples were snatched up fast online and after a while of waiting, we received our Blackberry Graham bar.It resembled much like a fig newton bar in texture and appearance,while being slightly dry.The company was even more generous by also sending a freebie coupon with it for one box of any choice Kashi Bar.

The ones you see here are the one's we got free, which are called Peanut Peanut Butter Bars.Each Kashi box has 6 bars in total and these specific bars are 150 calories each.However don't let the calories scare you off because these bars are better for you then other granola bars.They include seven whole grains, which they let you know in the company name and they only use nature ingredients in their products. Kashi bars also include fiber,protein and zero trans fats.The bars also have a bonus,I can actually read,pronounce and understand everything in the ingredients list.

These bars are packed to the maximum of peanuts and if you added anymore I think it be officially cereal.They hold up strong and are way thicker then any other granola bar.The peanut bars also have a great appearance and look exactly like the image on the box, which is surprising since some products can be very deceiving.These traits are a big win in my book.

When I actually tried this Peanut Peanut Butter bar I was having a workout with my jaw.When they said chewy bars they meant business.However after I learned to eat the bar more slowly I avoided any jaw tension.Even though they were quite chewy and crunchy they didn't lack any moisture,which I think is a great bonus.Any other peanut bar I've tried has been so dry it seemed like you were eating a thick cracker.I'm glad they kept with their promise of having a chewy,crunchy bar that isn't dry.

Now on to the flavor that everyone is patiently waiting to learn about, right? Well my judgement is Kashi does very well in getting that strong flavor of peanut, but I cannot say that it tastes like peanut butter.But maybe I'm way to use to rich peanut butter and that might come through my review.However it has a good sweetness balance and a good after taste.You could eat a few of these and not have any bad flavors in your mouth afterwords.However you probably be very full in the end.

My family members that also tried them had a few different opinions.One said the bars needed more peanuts and another said it lacked peanut butter flavor.All in all we all came to the same decision that these bars were pretty good.They weren't perfect, but definitely a worthy free sample.Anyways, everyone have a soon to be great weekend!

This is my own review of a product I tried out.I'm just practicing my writing chops and I was no way compensated or asked to do this review.Just getting the word out about a good product.

Bloggers! Sign Up For Blog Frog! So Easy!

2011-11-15T00:36:00.000-08:00

Are you a blogger? Do you want to be part of a community? Do you need advice or help with your blog?

If you answered yes to to all of these.Then you should sign up for Blog Frog. I'm recently new to the site and would love my fellow blogger friends to join in.If your already a part of the popular site then add me up! My Blog Frog and join my community

Follow either link and see how easy it is to sign up!

No Butter Peanut Butter Cookies

2011-11-14T22:30:00.001-08:00

I think these are the best peanut butter cookies so far and their actually completely different in texture and flavor compared to other recipes. They still have that great peanut butter flavor, but more of it.This is because the recipe ditches the butter and lets the peanut butter take the reins.Wonderfully, the peanut butter does really well all on its own.It gave this extra creaminess and moisture that you don't seem to get with butter recipes. I don't know how it does it,but it creates a better all around cookie.Its chewier,creates more moisture and the cookies seem to stay like that overtime. If it covers all those three elements I just have to give it two thumbs up.

The only issues I seem to have with this recipe is you have to make sure to crisscross the cookies. I'm not going to give this recipe a bad rating for that because it was myself that created this issue.This is because in my first batch I ended up forgetting and ended up with cookies that didn't spread.They were still good,but didn't bake all that evenly and had a harder texture.So I learned my lesson from the first 8 cookies and listened to the recipe.The next batches evenly baked and spread out fine.

From reading this recipe I thought something completely different to how these cookies would turn out and they came out better then I imagined.They are officially one of my top, go to recipes for peanut butter cookies. Also I can't forget to mention the two aspects to these cookies that make them the way they are.They just wouldn't be the same without chocolate chips and they actually stayed deliciously melty over time. Also the quick oats created a really unique texture and helped hold these cookies together. What I also didn't think about till now is the oats actually helped kick out extra flour and put something healthier in the cookies. You have to give a thumbs up to that!

So I really learned something new from this recipe. I found out that you really dont need butter/margarine to create a good peanut butter cookie all you need is peanut butter.You save the butter for treats that really need it like shortbread,*mouth watering*. Yum!

Now I only wish peanut butter wasn't' going to raise in price by 40%. But understandable they didn't have a good year. Better bring out some Canadian coupons Kraft!:)

Anyways,Christmas stuff is already on its way! Must make some secret baking plans!

Peanut Butter Oatmeal Chocolate Chip Cookies

(Adapted from Peanut Butter Chocolate Chip Cookies,CAN-AM Cooks-Comfort Food From Around The World Cookbook)

2/3 cup creamy Kraft peanut butter

1 cup light brown sugar

2 large eggs

1/4 tsp table salt

1 tsp artificial vanilla extract

1 tsp baking soda

1 cup quick oats

1 cup Pastry and cake flour

1/2 cup Hershey milk chocolate chips

Preheated the oven to 375F(190C).

Creamed the peanut butter and brown sugar together in a large bowl, with a hand held electric beater until smooth. Then I added both eggs and beat them in ,until smooth and incorporated.I gently mixed in the table salt,vanilla extract and the baking soda until I could no longer see baking soda. I stirred in the quick oats and cake flour until well combined. I slowly worked in the chocolate chips into the cookie dough.

Shaped them into small balls about 1". Then placed them on a lightly greased cookie sheet (A nonstick will work as well).I pressed them lightly with a fork to create crisscrosses and to help the cookies spread (It will help create thinner and more well baked cookies.If not done it will create thicker and darker baked cookies based on the temperature for this recipe) I recommend crisscrossing.

They baked really well around 7-8 minutes.Time of baking will be different for the first batch of cookies or if placed in an oven that's still preheating. The came out lightly golden brown around edges and the seemed to look undercooked at first.But I figured out that its just the moisture from the peanut butter and cookies do continue baking while out of the oven.

I placed them on a cookie sheet and they stayed perfectly moist and chewy even when completely cooled.

Giveaway at Gleeful Things!

2011-11-11T18:27:00.001-08:00

I just found out about this great giveaway at Gleeful Things.That's open worldwide. One person could win their very own custom made stylish Ferris wheel slouchy hat.It will be custom made by the very creative Julie and the winner gets to choose their color.

So go on and check it out. She does great work and the hats are beautiful.

ZigZag Sugar Cookies

2011-11-03T00:48:00.000-07:00

Well Halloween has passed and now its already jumped into November.Its a brand new month and I've already started the baking.This time I actually had to bake so that I wouldn't waste any leftover homemade icing.So I ended up making Martha Stewart's ideal sugar cookies again and made some cute flower shapes.They worked out so well that I had tons of creative fun making fancy designs.I even used my very own icing bottles to help out with piping and drizzling designs.I found the bottles were actually much easier to handle then any pipping bag I've used and I think I'm officially reformed to it. I still will keep my piping bags for back-up, but these little bottles are ten times better.I love that you can easily change around everything and I had less pain in my arm when I was done piping all 48 cookies.These little bottles helped create some really simple fancy designs and I'm excited to use them for Christmas Holiday treats.

These are my favorite sugar cookies and its actually the same recipe that I used for my Mario Cookie Plant.They are very soft and chewy while being very strong and durable as well.I highly recommend the recipe and if you want a large batch of 48 to 50 cookies be sure to double the recipe.You could even add a little tbsp of lemon juice to the cookie dough to give some flavor.Anyways, I'm off to enter some giveaways and look up recipes.Have a great day everyone.