Peanut Butter Cookie Recipe Ingredients
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• granulated sugar
Peanut Butter Cookie Recipe Directions
In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour.
Cover and chill dough until easy to handle, approximately 1 hour.
Shape dough into 1 inch balls. Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet.
Flatten the dough balls by using a fork to make a criss-cross pattern on the cookies.
Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown.
Cool cookies on a wire rack
For easy variations add 1/2 cup of any of the following:
salted roasted peanuts
chocolate chips or chunks
coconut
raisins
crushed peanut butter cups
crushed butterfingers
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, July 28, 2010
Sunday, April 4, 2010
Chocolate pie with cookie crust recipe by Art Eats Bakery
Chocolate pie Recipe
Ingredients
1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate, finely chopped
1 tablespoon butter
3/4 teaspoon pure vanilla extract
3 tablespoons confectioners' sugar
Directions
1 (9-inch) Chocolate Cookie Crust, baked and cooled, recipe follows
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
cookie crust
Graham crackers to yield 2 cups crumbs
Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted
Preheat oven to 375 degrees F.
In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
Yield: 1 (9-inch) crust
Art Eats Bakery, Greenville, SC http://www.arteatsbakery.com/ sales@arteats.com
See hundreds of large easy to see images on our main website. Our pictures are not to be used or copied for any other uses. We own the copy rights to all photos on this blog and our website. Thank you for reading. Visit us at Art Eats Bakery
Our main service area includes these cities and towns in South Carolina : Greenville, Greer, Spartanburg , Pacolet, Simpsonville, Mauldin, Belton, Clemson, Easley, Seneca, Hartwell, Donalds, Ware Shoals, Greenwood, Newberry, Prosperity, Winnsboro, Irmo, Lexington, Columbia, lugoff, Camden, Kershaw, Rock Hill,York, Gaffney, Saluda, Calhoun Falls, Williamston, Fork Shoals, Princeton, Gray Court, Fountain Inn, Woodruff, Pelham, Duncun, Lyman, Welford, Taylors, Inman, Gramling, Campobello, Landrum, Travelers Rest, Tigerville, Cleveland, Caesar's Head, Slater-Marietta, Pickens, Powdersville, Conestee, Clinton, Liberty, Anderson, Pelzer, Westminster, Chapin, Honea Path. We do not ship our cakes, but they can be picked up or delivered up to 3 hours away.
Ingredients
1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate, finely chopped
1 tablespoon butter
3/4 teaspoon pure vanilla extract
3 tablespoons confectioners' sugar
Directions
1 (9-inch) Chocolate Cookie Crust, baked and cooled, recipe follows
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
cookie crust
Graham crackers to yield 2 cups crumbs
Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted
Preheat oven to 375 degrees F.
In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
Yield: 1 (9-inch) crust
Art Eats Bakery, Greenville, SC http://www.arteatsbakery.com/ sales@arteats.com
See hundreds of large easy to see images on our main website. Our pictures are not to be used or copied for any other uses. We own the copy rights to all photos on this blog and our website. Thank you for reading. Visit us at Art Eats Bakery
Our main service area includes these cities and towns in South Carolina : Greenville, Greer, Spartanburg , Pacolet, Simpsonville, Mauldin, Belton, Clemson, Easley, Seneca, Hartwell, Donalds, Ware Shoals, Greenwood, Newberry, Prosperity, Winnsboro, Irmo, Lexington, Columbia, lugoff, Camden, Kershaw, Rock Hill,York, Gaffney, Saluda, Calhoun Falls, Williamston, Fork Shoals, Princeton, Gray Court, Fountain Inn, Woodruff, Pelham, Duncun, Lyman, Welford, Taylors, Inman, Gramling, Campobello, Landrum, Travelers Rest, Tigerville, Cleveland, Caesar's Head, Slater-Marietta, Pickens, Powdersville, Conestee, Clinton, Liberty, Anderson, Pelzer, Westminster, Chapin, Honea Path. We do not ship our cakes, but they can be picked up or delivered up to 3 hours away.
Monday, March 8, 2010
Teriyaki chicken and pineapple spears recipe
Very simple teriyaki chicken recipe with rice balls and pineapple
Ingredients:2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
veg. or olive oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple
Directions
Preheat a grill pan or large griddle over medium high heat.
Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls
Tuesday, February 23, 2010
Roasted garlic vinaigarette pork loin recipe
Roasted Garlic:
Ingredients
2 heads garlic
2 tablespoons olive oil
salt
Pork Loin:
1 (3 1/2 to 4 1/2-pound) boneless pork loin
Salt
Freshly ground black pepper
Vinaigrette:
Roasted garlic, recipe follows
1/4 cup chopped fresh parsley leaves
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water
Preheat the oven to 475 degrees F.
For the Roasted Garlic:
Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
For the Pork:
Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
For the vinaigrette:
Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
To serve:
Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.
Ingredients
2 heads garlic
2 tablespoons olive oil
salt
Pork Loin:
1 (3 1/2 to 4 1/2-pound) boneless pork loin
Salt
Freshly ground black pepper
Vinaigrette:
Roasted garlic, recipe follows
1/4 cup chopped fresh parsley leaves
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water
Preheat the oven to 475 degrees F.
For the Roasted Garlic:
Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
For the Pork:
Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
For the vinaigrette:
Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
To serve:
Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.
Sunday, January 31, 2010
Versatile oatmeal cookie recipe for kids
Versatile Oatmeal cookies for kids
1 cup (2 sticks) butter
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup raisins
1 1/2 cups old-fashioned oatmeal
1/2 cup walnuts, coarsely chopped (optional)
Instructions
Preheat the oven to 375 degrees. Cream the butter in a mixer or food processor and add the sugars, vanilla extract, and egg, blending until smooth. Sift together the dry ingredients (except old-fashioned oatmeal) in a separate bowl and add to the butter mixture. Blend well.
Fold in the raisins, oatmeal, and walnuts, then drop batter by even tablespoons onto a buttered baking sheet. Leave at least two inches between the cookies because they will spread while baking; in addition, slightly flatten the raw cookies with the bottom of your spoon before setting them in the oven. Bake about 15 minutes or until the cookies turn a golden brown. This recipe makes about 16 large cookies.
You can add any nuts, coconut or candy pieces that you like in place of the walnuts and raisins.
It is a lot of fun to make a large batch and have different add ins for the kids to mix in to their on bowl of dough. It doesn't have to be exact on this part. Your kids will enjoy sharing their mixture with everyone.
We can create any style cake that you like. We do artistic unique cakes that are one of a kind masterpieces. Our attention to every detail can not be matched. See our website for Photos and information on ordering.http://www.arteatsbakery.com/ As the outside of cakes have changed, so have the inside. Gone are the dry white sponge cakes of the past. Now people are choosing what they really love to eat. It could be chocolate fudge with caramel and butterfinger candy bars or Amaretto with Kaluha butter cream. Each tier can be a different flavor with any filling you can dream of. At Art Eats Bakery we make all of our cakes and icings from scratch and we only use the very best fresh ingredients. Even our fondant is scratch made and tastes great. It can be made in lots of flavors. Our cakes are all butter cakes and our butter cream is also made with fresh butter. Art Eats Bakery, Greenville, SC http://www.arteatsbakery.com/ sales@arteats.com See hundreds of large easy to see images on our main website. Our pictures are not to be used or copied for any other uses. We on the copy rights to all photos on this blog and our website. Thank you for reading. Visit us at Art Eats Bakery
Our main service area includes these cities and towns in South Carolina : Greenville, Greer, Spartanburg, Pacolet, Simpsonville, Mauldin, Belton, Clemson, Easley, Seneca, Hartwell, Donalds, Ware Shoals, Greenwood, Newberry, Prosperity, Winnsboro, Irmo, Lexington, Columbia, lugoff, Camden, Kershaw, Rock Hill,York, Gaffney, Saluda, Calhoun Falls, Williamston, Fork Shoals, Princeton, Gray Court, Fountain Inn, Woodruff, Pelham, Duncun, Lyman, Welford, Taylors, Inman, Gramling, Campobello, Landrum, Travelers Rest, Tigerville, Cleveland, Caesar's Head, Slater-Marietta, Pickens, Powdersville, Conestee, Clinton, Liberty, Anderson, Pelzer, Westminster, Chapin, Honea Path
1 cup (2 sticks) butter
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup raisins
1 1/2 cups old-fashioned oatmeal
1/2 cup walnuts, coarsely chopped (optional)
Instructions
Preheat the oven to 375 degrees. Cream the butter in a mixer or food processor and add the sugars, vanilla extract, and egg, blending until smooth. Sift together the dry ingredients (except old-fashioned oatmeal) in a separate bowl and add to the butter mixture. Blend well.
Fold in the raisins, oatmeal, and walnuts, then drop batter by even tablespoons onto a buttered baking sheet. Leave at least two inches between the cookies because they will spread while baking; in addition, slightly flatten the raw cookies with the bottom of your spoon before setting them in the oven. Bake about 15 minutes or until the cookies turn a golden brown. This recipe makes about 16 large cookies.
You can add any nuts, coconut or candy pieces that you like in place of the walnuts and raisins.
It is a lot of fun to make a large batch and have different add ins for the kids to mix in to their on bowl of dough. It doesn't have to be exact on this part. Your kids will enjoy sharing their mixture with everyone.
We can create any style cake that you like. We do artistic unique cakes that are one of a kind masterpieces. Our attention to every detail can not be matched. See our website for Photos and information on ordering.http://www.arteatsbakery.com/ As the outside of cakes have changed, so have the inside. Gone are the dry white sponge cakes of the past. Now people are choosing what they really love to eat. It could be chocolate fudge with caramel and butterfinger candy bars or Amaretto with Kaluha butter cream. Each tier can be a different flavor with any filling you can dream of. At Art Eats Bakery we make all of our cakes and icings from scratch and we only use the very best fresh ingredients. Even our fondant is scratch made and tastes great. It can be made in lots of flavors. Our cakes are all butter cakes and our butter cream is also made with fresh butter. Art Eats Bakery, Greenville, SC http://www.arteatsbakery.com/ sales@arteats.com See hundreds of large easy to see images on our main website. Our pictures are not to be used or copied for any other uses. We on the copy rights to all photos on this blog and our website. Thank you for reading. Visit us at Art Eats Bakery
Our main service area includes these cities and towns in South Carolina : Greenville, Greer, Spartanburg, Pacolet, Simpsonville, Mauldin, Belton, Clemson, Easley, Seneca, Hartwell, Donalds, Ware Shoals, Greenwood, Newberry, Prosperity, Winnsboro, Irmo, Lexington, Columbia, lugoff, Camden, Kershaw, Rock Hill,York, Gaffney, Saluda, Calhoun Falls, Williamston, Fork Shoals, Princeton, Gray Court, Fountain Inn, Woodruff, Pelham, Duncun, Lyman, Welford, Taylors, Inman, Gramling, Campobello, Landrum, Travelers Rest, Tigerville, Cleveland, Caesar's Head, Slater-Marietta, Pickens, Powdersville, Conestee, Clinton, Liberty, Anderson, Pelzer, Westminster, Chapin, Honea Path
Wednesday, January 20, 2010
Molten chocolate lava baby cakes recipe
Molten chocolate lava baby cakes recipe
This is one of the easiest recipes I have ever made and it is one of my family's favorites
6 oz. semi - sweet chocolate
6oz. butter
3 eggs
1/2 cup of sugar
1/2 cup flour
- Grease 4 -- 6 oz. ramekins and pre-heat oven to 350
- Melt chocolate and butter
- In separate bowl, beat eggs and sugar until blended
- Stir in chocolate mixture then flour
- Cook 12 mins
- Put a scoop of ice cream on a serving plate for each cake and turn them out on it. They are meant to be served immediately
Sunday, January 17, 2010
Dijon Parmesan Chicken recipe
Http://www.arteatsbakery.com
Dijon Parmesan Chicken
1/2 cup Dijon or coarse ground mustard
1/4 cup apple juice
2 cloves garlic, minced
2 Tbsp. butter, melted
2 cups fresh soft bread crumbs
3/4 cup grated Parmesan cheese
1/4 cup ground almonds
3 Tbsp. butter, melted
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. dried basil, oregano leavesor mixed Italian seasoning
8 boneless, skinless chicken breast halves
Preparation:
Line a 13x9" pan with heavy duty foil and add a wire rack. Preheat oven to 375 degrees.
In shallow pan, mix mustard, apple juice, garlic, and 2 Tbsp. melted butter. In other pan, mix the crumbs, Parmesan cheese, almonds, 3 Tbsp. melted butter, salt, pepper, and seasoning. Toss until evenly mixed.
Coat chicken in the mustard mixture, then roll it in the Parmesan cheese and bread crumb mixture until thoroughly coated.
Place the Parmesan Chicken on rack . Bake for 25-30 minutes, until golden brown and thoroughly cooked. Serves 8
Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over. You can use shredded or grated Parmesan cheese. http://www.arteatsbakery.com
Dijon Parmesan Chicken
1/2 cup Dijon or coarse ground mustard
1/4 cup apple juice
2 cloves garlic, minced
2 Tbsp. butter, melted
2 cups fresh soft bread crumbs
3/4 cup grated Parmesan cheese
1/4 cup ground almonds
3 Tbsp. butter, melted
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. dried basil, oregano leavesor mixed Italian seasoning
8 boneless, skinless chicken breast halves
Preparation:
Line a 13x9" pan with heavy duty foil and add a wire rack. Preheat oven to 375 degrees.
In shallow pan, mix mustard, apple juice, garlic, and 2 Tbsp. melted butter. In other pan, mix the crumbs, Parmesan cheese, almonds, 3 Tbsp. melted butter, salt, pepper, and seasoning. Toss until evenly mixed.
Coat chicken in the mustard mixture, then roll it in the Parmesan cheese and bread crumb mixture until thoroughly coated.
Place the Parmesan Chicken on rack . Bake for 25-30 minutes, until golden brown and thoroughly cooked. Serves 8
Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over. You can use shredded or grated Parmesan cheese. http://www.arteatsbakery.com
Saturday, January 16, 2010
Jam filled cupcake recipe
Jam filled cupcakes http://www.arteatsbakery.com
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries, for garnish
Directions
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. http://www.arteatsbakery.com
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries, for garnish
Directions
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. http://www.arteatsbakery.com
Thursday, January 14, 2010
My favorite pecan chicken recipe
Pecan crusted chicken by Art Eats Bakery Http://www.arteatsbakery.com
Ingredients:
4 boneless, skinless chicken breast halves or 8 boneless, skinless thighs
1/4 cup flour
2/3 cup creamy honey mustard salad dressing
1-1/2 cups finely chopped pecans
2 Tbsp. butter
1 Tbsp. olive oil
1/4 cup creamy honey mustard salad dressing
2/3 cup sour cream
dash pepper
1/4 tsp. dried thyme leaves
Preparation:
Pound each chicken breast or thigh as follows. Place between 2 pieces of waxed paper, boned side up and pound with rolling pin gently until about 1/4" thick.
Place flour, 2/3 cup salad dressing and pecans in three separate dishes. Coat chicken with flour, then dressing, then pecans, pressing to coat well.
Melt butter with olive oil in heavy nonstick skillet over medium-high heat and cook coated chicken breasts 2-3 minutes on each side until chicken is thoroughly cooked. Watch carefully, as the pecans can burn easily! If you are using chicken thighs, cook over medium heat 4-5 minutes per side until cooked.
Remove chicken from skillet as it is cooked and cover to keep warm.
To drippings remaining in skillet, add 1/4 cup salad dressing, sour cream, pepper, and thyme and heat until mixture boils. Pour over chicken or return chiken to pan. Serves 4
Ingredients:
4 boneless, skinless chicken breast halves or 8 boneless, skinless thighs
1/4 cup flour
2/3 cup creamy honey mustard salad dressing
1-1/2 cups finely chopped pecans
2 Tbsp. butter
1 Tbsp. olive oil
1/4 cup creamy honey mustard salad dressing
2/3 cup sour cream
dash pepper
1/4 tsp. dried thyme leaves
Preparation:
Pound each chicken breast or thigh as follows. Place between 2 pieces of waxed paper, boned side up and pound with rolling pin gently until about 1/4" thick.
Place flour, 2/3 cup salad dressing and pecans in three separate dishes. Coat chicken with flour, then dressing, then pecans, pressing to coat well.
Melt butter with olive oil in heavy nonstick skillet over medium-high heat and cook coated chicken breasts 2-3 minutes on each side until chicken is thoroughly cooked. Watch carefully, as the pecans can burn easily! If you are using chicken thighs, cook over medium heat 4-5 minutes per side until cooked.
Remove chicken from skillet as it is cooked and cover to keep warm.
To drippings remaining in skillet, add 1/4 cup salad dressing, sour cream, pepper, and thyme and heat until mixture boils. Pour over chicken or return chiken to pan. Serves 4
Tuesday, January 12, 2010
Basic muffin batter recipe by Art Eats Bakery
Art Eats Bakery, Greenville,SC http://www.arteatsbakery.com
Basic muffins
Ingredients:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/3 cup vegetable oil
Instructions:Combine the flour, sugar, baking powder and salt. Add egg, milk and oil to dry ingredients. Stir until just moistened. Do not over mix. Grease or line muffin tins with paper baking cups. Fill about 2/3 full. Bake at 400 degrees F/200 degrees C for about 20-25 minutes. Makes 10-12 muffins.
VARIATIONS: Changing the recipe to add things that that you and your family really like is the fun part! You can add ingredients this recipe to make hundreds of different variations. How about blueberries in the batter with cinnamon topping? Maybe peanut butter chips in the batter and jelly as a topping? Find an add-in or a topping you like from the lists below, and you're on your way to creating an original muffin all your own. Maybe you would like a flavoring and a topping? How about just an add-in? The choice is yours. The basic muffin is not vaery sweet, so it lends itself to change well.
ADD-INS
SWEET (I always add a teaspoon of real vanilla when making one of the sweet varieties):
1/2 cup brown sugar, 1/2 tsp. cinnimon swirled in the batter and spinkled on top
1 cup blueberries, fresh or frozen
1 cup chopped dried apricots
1 cup chopped, peeled apples
3/4 cup chopped dates
1 cup mashed banana
1/2 cup canned pumpkin
1/2 cup pecans, walnuts or almonds
1 cup flaked coconut
2 tbsp. poppy seeds
1 cup chocolate chips
1 cup peanut butter chips
1 cup raisins
1 cup shredded carrot
1 cup drained canned pineapple
SAVORY:
1 can chopped green chiles,
drained Small can of whole kernel corn, drained
1 cup grated cheese (Cheddar, Muenster, Swiss, Monterey Jack)
1/2 cup cooked, crumbled bacon
1/2 cup chopped green onions
FLAVORINGS:
1 teaspoon vanilla extract
1 teaspoon almond extract
Replace the milk in the recipe with pineapple juice or apple juice
1 tsp. finely grated orange zest
1 1/2 tsp. pure orange extract
TOPPINGS
SWEET:
Add 1 teaspoon of your favorite jelly to top of each muffin before baking
Finely chopped nuts
Cinnamon Granola
Brown sugar
SAVORY: Crumbled bacon
Grated cheese
Sunflower seeds
Tips to help you make the perfect muffin: Don't over-mix! Stir the batter until the dry ingredients are just moist. The batter should be lumpy. Over-mixing will result in a tough muffin. Make sure to grease the muffing tins or use paper baking cups. This is especially important if you're baking a low-fat recipe which tends to stick. Remove muffins from tins as soon as you take them out of the oven. Remove the paper liners as soon as the muffin is cool enough to handle to prevent sticking as well. Muffins are best when they're hot out of the oven. If you're not using a topping, you can brush the tops of each muffin with melted butter, if desired, to give a nice appearance.
Art Eats Bakery, Greenville, SC http://www.arteatsbakery.com
Basic muffins
Ingredients:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/3 cup vegetable oil
Instructions:Combine the flour, sugar, baking powder and salt. Add egg, milk and oil to dry ingredients. Stir until just moistened. Do not over mix. Grease or line muffin tins with paper baking cups. Fill about 2/3 full. Bake at 400 degrees F/200 degrees C for about 20-25 minutes. Makes 10-12 muffins.
VARIATIONS: Changing the recipe to add things that that you and your family really like is the fun part! You can add ingredients this recipe to make hundreds of different variations. How about blueberries in the batter with cinnamon topping? Maybe peanut butter chips in the batter and jelly as a topping? Find an add-in or a topping you like from the lists below, and you're on your way to creating an original muffin all your own. Maybe you would like a flavoring and a topping? How about just an add-in? The choice is yours. The basic muffin is not vaery sweet, so it lends itself to change well.
ADD-INS
SWEET (I always add a teaspoon of real vanilla when making one of the sweet varieties):
1/2 cup brown sugar, 1/2 tsp. cinnimon swirled in the batter and spinkled on top
1 cup blueberries, fresh or frozen
1 cup chopped dried apricots
1 cup chopped, peeled apples
3/4 cup chopped dates
1 cup mashed banana
1/2 cup canned pumpkin
1/2 cup pecans, walnuts or almonds
1 cup flaked coconut
2 tbsp. poppy seeds
1 cup chocolate chips
1 cup peanut butter chips
1 cup raisins
1 cup shredded carrot
1 cup drained canned pineapple
SAVORY:
1 can chopped green chiles,
drained Small can of whole kernel corn, drained
1 cup grated cheese (Cheddar, Muenster, Swiss, Monterey Jack)
1/2 cup cooked, crumbled bacon
1/2 cup chopped green onions
FLAVORINGS:
1 teaspoon vanilla extract
1 teaspoon almond extract
Replace the milk in the recipe with pineapple juice or apple juice
1 tsp. finely grated orange zest
1 1/2 tsp. pure orange extract
TOPPINGS
SWEET:
Add 1 teaspoon of your favorite jelly to top of each muffin before baking
Finely chopped nuts
Cinnamon Granola
Brown sugar
SAVORY: Crumbled bacon
Grated cheese
Sunflower seeds
Tips to help you make the perfect muffin: Don't over-mix! Stir the batter until the dry ingredients are just moist. The batter should be lumpy. Over-mixing will result in a tough muffin. Make sure to grease the muffing tins or use paper baking cups. This is especially important if you're baking a low-fat recipe which tends to stick. Remove muffins from tins as soon as you take them out of the oven. Remove the paper liners as soon as the muffin is cool enough to handle to prevent sticking as well. Muffins are best when they're hot out of the oven. If you're not using a topping, you can brush the tops of each muffin with melted butter, if desired, to give a nice appearance.
Art Eats Bakery, Greenville, SC http://www.arteatsbakery.com
Sunday, January 3, 2010
Easy cupake and icing recipe
Art Eats Bakery, Greenville, SC http://www.arteatsbakery.com/
Our cake recipes are a very closely guarded secret. However we would like to start sharing some of our other recipes that are easy to make at home. We do not have a regular retail bakery, so these yummy treats are not available in our bakery. We only make specialty cakes that are baked to order. We will also include some savory recipes. I will try to give you two recipes a week.
Cookies and cream cupcakes
2 -1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 - 2/3 cups sugar
1/2 cup unsalted butter (room temp.)
3 egg whites (room temp.)
1 cup milk (room temp.)
2 teaspoons real vanilla
1 cup crushed chocolate sandwich cookies plus some for garnish
Preheat oven to 350 F. Lightly grease 24 muffin cups or line with paper baking cups.
Sift flour, baking powder and salt together in bowl and set aside.
Beat butter until light and fluffy with an electric mixer. Add sugar and beat about 1 minute on medium. Add egg whites and beat 1 minute.
Add the flour mixture, vanilla and milk and beat on low about a minute keeping the sides and bottom scraped. Add the cookies and stir in.
Fill the muffin cups 2/3 full and bake 20 - 25 minutes until a toothpick comes out clean.
Let cool and frost with your favorite icing or use the butter cream recipe that follows. then sprinkle with more cookie crumbs.
Basic butter cream
1/2 cup (1 stick) unsalted butter, softened
1 (16 ounce) package of 10X powdered sugar, sifted
2 Teaspoons of you favorite flavoring
3 tablespoons of milk
Beat butter untill creamy, gradually add the powdered sugar while beating. It will seem dry when it is all added. Add liquids gradually while beating. The longer you beat it, the fluffier it will become.
We hope you will enjoy making and eating these delicous little morsels. This is a great recipe to make with kids.
Our cake recipes are a very closely guarded secret. However we would like to start sharing some of our other recipes that are easy to make at home. We do not have a regular retail bakery, so these yummy treats are not available in our bakery. We only make specialty cakes that are baked to order. We will also include some savory recipes. I will try to give you two recipes a week.
Cookies and cream cupcakes
2 -1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 - 2/3 cups sugar
1/2 cup unsalted butter (room temp.)
3 egg whites (room temp.)
1 cup milk (room temp.)
2 teaspoons real vanilla
1 cup crushed chocolate sandwich cookies plus some for garnish
Preheat oven to 350 F. Lightly grease 24 muffin cups or line with paper baking cups.
Sift flour, baking powder and salt together in bowl and set aside.
Beat butter until light and fluffy with an electric mixer. Add sugar and beat about 1 minute on medium. Add egg whites and beat 1 minute.
Add the flour mixture, vanilla and milk and beat on low about a minute keeping the sides and bottom scraped. Add the cookies and stir in.
Fill the muffin cups 2/3 full and bake 20 - 25 minutes until a toothpick comes out clean.
Let cool and frost with your favorite icing or use the butter cream recipe that follows. then sprinkle with more cookie crumbs.
Basic butter cream
1/2 cup (1 stick) unsalted butter, softened
1 (16 ounce) package of 10X powdered sugar, sifted
2 Teaspoons of you favorite flavoring
3 tablespoons of milk
Beat butter untill creamy, gradually add the powdered sugar while beating. It will seem dry when it is all added. Add liquids gradually while beating. The longer you beat it, the fluffier it will become.
We hope you will enjoy making and eating these delicous little morsels. This is a great recipe to make with kids.
Subscribe to:
Posts (Atom)