breathe and bake.

Peachy.

I really like a good peach, as opposed to.... a not good peach. I have a sixth sense about picking a good fruit. I really like ripened fruit because that's when it tastes the most... fruity. And that's what I want my fruit to taste like. Fruit.

I had 2 ripe peaches, 1 unripe peach, and three very ripe plums. So I made a random crumble. I mixed about 2 or so tablespoons of orange juice with the sliced up fruit (skins still on... cause I'm dangerous like that.... lazy like that). A tablespoon of cornstarch. A couple tablespoons of sugar.

I then mixed 1/2 cup of brown sugar, 1/4 cup white sugar, 1/2 cup flour, and 1/2 cup oats. I then cut in 6 tablespoons of butter and spread it over the fruit (which I placed in a 9 inch pie dish). I baked it for about 40 minutes at 375.

I made this last night. Mom, dad, and myself enjoyed a piece. It's gone now.

I tried my first parsnip tonight. And it was from the ground.

.... what I mean is, it was from my neighbors garden (thank you, Candy).

I like putting cold, leftover roasted vegetables on my salads.

Like this one.

That's pretty. Of course, those are no parsnips, my friends.... those are sweet potatoes. And tomatoes. And..... I keep hearing Christmas music and it's throwing me off.

I need to write some more for English. I need to figure out what I'm making for Easter dessert. I need... a bath.

German Chocolate Cheesecake

Last night I was a Ninja.

What better to accompany a Ninja than a German Chocolate Cheesecake?

Unfortunately, this ninja failed to take a picture of the whole cheesecake.... and all of it's glory. In fact, that is what remains of the entire thing. I'm lucky to have this.... scratch that. It's being eaten by a family member as I type.

In addition to the cheesecake, I baked some carrot cake cookies, slapped some cream cheese frosting on the bottom and sandwiched another against it.

They were the first to go.

Anyhow, the cheesecake was fairly simple. I never put my cheesecakes in a water bath, however, every cheesecake I have ever baked has had a crack in them. So... lesson to this story... always put your cheesecakes in a water bath if you want them sans crack.

I need to post this recipe for all the world to see, for all the world to bake, for all the world.... to eat.

German Chocolate Cheesecake

recipe adapted from Food Editorials

Crust:

1 1/2 cups chocolate sandwich cookies (crushed)

5 tbsp butter (melted)

Preheat oven to 350. Mix crushed cookies with melted butter in a bowl. Spray the bottom of a 9 in. spring-form pan with Pam (or something like it) and press cookie mixture into the bottom. Bake for 10 minutes. Cool on wire rack.

Cheesecake:

24oz cream cheese

1/2 cup sugar

1/4 cup flour

1 - 4oz package of German Baking Chocolate (melted)

2 tsp vanilla

3 eggs

1. With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar and the flour in large bowl, until well blended. Add chocolate and 2 tsp. of the vanilla; mix well.
2. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight to allow the cake to completely cool and set up.

Pecan-Coconut Topping:

1/3 cup canned evaporated milk

1/2 cup sugar
1/4 cup butter or margarine

1 tsp vanilla

1 egg
3/4 cup coconut flakes
3/4 cup pecans, chopped (toasted)

Combine milk, sugar, butter, egg and vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Remember to store any leftover cheesecake in refrigerator.

It says spread the filling on right before you're going to serve but I put the topping on about 6 hours before serving and just kept it sealed and in the fridge. This way, everything was set in and.. and stuff.

I also melted some chocolate chips and whizzed (word?) it over the top and put it in the fridge to get hard. Twas......perfect.

my banana cake +oatmealraisincookies

enough for one 8 inch round pan.

oven at 360.

2 ripe bananas

1 egg

1/2 cup brown sugar

3 tablespoons applesauce

2 tablespoons oil

1/2 cup whole wheat flour

1/2 cup all purpose flour

1 tsp baking powder & baking soda

1/2 tsp salt

cinnamon, clove, nutmeg

mix and pour in pan for about 20 minutes... i forgot. just watch it until it comes away from the edge.

peanut butter glaze

3 tbsp peanut butter

2 tbsp milk

1/4 cup powdered sugar

melt peanut butter in a microwave safe bowl until.. melty. about 40 seconds.

mix milk and sugar in. should be a little thick. spread on cake. sprinkle chocolate chips on top.

COOKIES.

oven at 350.

1 stick of butter

2/3 cup brown sugar

1 egg

vanilla

^cream together.

mix...

3/4 cup flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

mix the dry into the cream mixture with a fork, until just mixed.

mix in 1 1/2 cup rolled oats and 3/4 cup or whatever of raisins

roll into little balls, put on stone.

in a seperate bowl, make some mixings (for instance, i used coconut, pieces of pecans, and more raisins)... i then took a little and pushed them on top of the unbaked cookies.

then i baked them for almost 15 minutes.

http://recipe.aol.com/recipe/saag-tofu/140732

http://eatingwelllivingthin.wordpress.com/2009/11/10/ricotta-spinach-cups-a-gorgeous-little-appetizer/

http://www.saveur.com/article/Recipes/Chocolate-Coconut-Balls

http://www.tasteofhome.com/Recipes/Winter-Root-Vegetables

http://www.joythebaker.com/blog/2009/12/lemon-glazed-spice-cake-with-whipped-cream/#more-2046

http://simplyrecipes.com/recipes/carrot_souffle/

http://simplyrecipes.com/recipes/suzannes_chocolate_cake/

http://www.collegeaffairmagazine.com/2009/06/03/healthy-desserts/

http://www.examiner.com/x-4208-Providence-Food-Examiner~y2009m3d6-Baileys-Irish-Cream-mousse-pie-recipe

http://ohsheglows.com/2009/12/17/easy-vegan-holiday-party-snacks-take-2/

Healthy Brownies adapted from Maple N Cornbread

Serves 16

1/2 cup good quality unsweetened cocoa powder
1/2 cup unsweetened applesauce
3 egg whites
1 cup sugar
1 tsp fine sea salt
1 tsp vanilla extract
1 tsp instant coffee granules
1/2 cup white whole wheat pastry flour
1/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees Fahrenheit. Spray an individual brownie pan or 8 inch square baking pan, with non stick cooking spray.

In a large bowl mix together all of he dry ingredients. Mix the applesauce and egg whites and gently fold into the dry mixture. Stir only until moistened.

Pour into prepared pan. Sprinkle with chopped nuts. Bake for 20-25 minutes or until desired texture is reached. Less time will result in a more dense, gooey brownie and longer time will produce a cake like brownie. When cool, cut into 12 pieces.

carrot cake

my recipe. and nutrition info.

oven at 350. bake for about 40 minutes in two 9 inch round pans, sprayed and lined with parchment paper.

2 cups flour. (820)

2 tsp baking soda.

1 tsp baking powder.

1 tsp salt.

2 tsp cinnamon.

1 tsp ginger.

1/2 tsp nutmeg.

1.5 cup sugar. (1161)

1/2 cup oil. (990)

3/4 cup unsweetened applesauce. (75)

3 eggs + 1 egg white. (230)

3 cups shredded carrot.

1 cup walnuts. (784)

1 cup coconut. (280)

8 oz crushed pineapple. (150)

4490

16 oz cream cheese. (1620)

1 stick of butter. (1627)

2 cups confectionery sugar. (780)

3.5 tbsp honey. (200)

(used 2/3 of this)...2960.

16 servings... 465 a piece.

chocolate chip cookie

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Toblerone Cookies

1.5 cup flour

tsp baking powder

tsp baking soda

1/4 tsp salt

.5 cup butter

3/4 cup brown sugar

1/4 cup + 2 tbsp white sugar

1 egg

1 tbsp vanilla

1 big toblerone bar, cut up

mix dry.

in seperate bowl, beat butter and sugar.

add in the egg. then the vanilla. then mix dry into wet until just mixed

fold in the toblerone.

bake at 350 for like...14 minutes. (also when putting on the baking stone, flatten a little)

Peppermint candy bark

melt milk chocolate, pour onto wax paper

crush up candy cane or peppermints, whatever

clean bowl, melt white chocolate, pour onto hardened milk chocolate and pour the peppermint pieces atop the white chocolate. gently press mints down a bit.

freeze !

break into pieces

nom nom nom

thanksgiving

bakingobsession.com

http://homesicktexan.blogspot.com/2005/09/recipe-index.html

breathe and bake.

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Peachy.

German Chocolate Cheesecake

my banana cake +oatmealraisincookies

carrot cake

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thanksgiving

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