Portioning in Baking

I have had a lot of people ask me how my cupcakes come out all alike. Simple, portioning.

Scoop, my favorite item from Pampered Chef, Great for Cookies, Cupcakes etc

Scoop, my favorite item from Pampered Chef, Great for Cookies, Cupcakes etc

I utilize ice cream scoops, Scoopers like above to provide even portions in each cupcake, mini cupcake, cookie, that I do. Unfortunately, the above scooper, my favorite one, broke. Pampered Chef sells this one, as well as 2 larger sizes. This one above is great for the mini cupcakes, mini cheesecake, mini cookies. Apparently, I am too  rough with my kitchen stuff.

But if you are wondering if these work, yes they do!

If you are interested in a product like this my very good friend Stephani is a representative for Pampered Chef:

http://www.pamperedchef.biz/stephanijones

 

Thank you! Check out my next blog post, Pumpkin Cheesecake Minis

 

 

 

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Pumpkin Cookies (Self-Rising Flour)

So the title tells it all. This recipe I adapted against the one I normally use, which uses All-Purpose Flour. My in-laws live in the south, they use more Self-Rising Flour than they do All-Purpose. The difference is (this is if you don’t bake and have no idea the difference…FYI) Self Rising flour has baking powder (a leavening agent), and salt added to it before packaging. All-Purpose Flour does not. A recipe that calls for All Purpose should have a leavening agent such as Baking Powder,or Baking Soda. I am saying should…there are other types of leaven-er and depending on what recipe you are using, it may call for some other ingredient.

So I adapted this specifically for my Mother-in-Law Teresa. apparently they really hadn’t eaten Pumpkin cookies until I introduced them to it last year. She has been asking me to give her the recipe and make her some. After looking at my recipe, I realized I should see if I could work a recipe with self rising flour instead of the all-purpose.

Recipe-Pumpkin cookies

 

Drop by teaspoonfulls onto a greased cookie sheet. Bake in a preheated oven at 350 Degrees Fahrenheit.  15 minutes.

Add Chocolate Chips, Nuts, Raisins ETC (Optional) I recommend the chocolate chips.

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Very Simple, No need for a mixer, this can all be done by hand, and very quickly.

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A Baking scoop from pampered chef comes in real handy for cookies like this. Mine Broke. (reminds me I need to order a new one)

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Transfer to wire rack, shortly after pulling from the oven. Keep them in a ziplock, or sealed container to maintain freshness.

Tell me how this recipe works out for you. When I get back to Germany, I will post the other recipe using All-Purpose flour for those who would prefer that method.

 

 

~Zucchini Bread~

If you are not sure what a Zucchini is, then you probably need to do some research. It is a summertime green squash, almost looks like a cucumber.

 

Zucchini

Zucchini (Photo credit: Farmanac)

 

Yes, it’s a veggie. But like the carrot can be incorporated into something sweet or savory.

 

It’s one of those things that makes a great spice cake, or spice bread, which is what Zucchini bread is if you combine the right ingredients.

 

Okay, Peel your Zucchini, Cut the ends off. Grate your Zucchini on a cheese grater on the small side.(not the mini, or large)

Zucchini shredded

 

Set aside,

 

Combine these two ingredients. 1 and 1/3 cups of sugar and two eggs.

 

Add in the grated Zucchini.

Zucchini and Sugar

 

Add 2/3 cup melted butter. (not hot), mix to combine

 

Add 2 tsp. Baking soda into the mixture.

Spice

 

Add 2 tsp cinnamon, 1 tsp Nutmeg

 

Add 3 cups of flour a little bit at a time, The batter will be lumpy.

Batter

Pour into greased loaf pans. Bake in a preheated oven 350 degrees Fahrenheit.

 

(Large loaf pans will take longer, my mini loafs only took about 20-25 minutes)

 

You can add nuts, berries, raisins to the mixture if you like.

Finsihed

 

 

Coffee Cake: For the Coffee Peeps

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Originally from THE OLD FARMERS EVERYDAY COOKBOOK ALMANAC:

I had never seen a recipe where that had you add the baking soda to the sour cream and allowing it to double in size. I thought I ought to try it

Okay and I know what some of you readers might be thinking. Sour cream in cake? Yes it’s true that lovely dollop of cream you add to your tacos or to a baked potato is also a great moisturizer for cake.

The Recipes is pretty Easy:

For the Filling:

2 tbsp brown sugar

1 tsp ground cinnamon

1/2 cup chopped nuts

Cake:

3/4 tsp baking soda

1 cup sour cream

1/4 cup of butter

1 cup sugar

1 large egg

1 1/2 cups all purpose flour

1 1/2 tsp baking powder

QUICK FIX: BRING ALL INGREDIENTS TO ROOM TEMPERATURE. IF THE FAT IS TOO COLD OR TOO HOT, IT WONT INCORPORATE ENOUGH AIR INTO THE BATTER FOR RISING.

 

In a separate bowl, mix the “filling” together. Preheat your oven to 350 , the recipe calls for a bread pan I used a bundt pan, greased and floured. Although using a bundt pan there is not a lot of batter to work with so keep that in mind.

In a small bowl stir sour cream and baking soda together, allowing it to increase in size. (5-10 minutes, its very noticeable)

Cream butter and sugar together, add egg, then add the sour cream mixture. Beat in flour and baking powder. Mix for 2 minutes on medium speed.

(This is where I should say if you don’t have a mixer, then so many strokes such and such, but I really would have to look that up)

Pour half the batter in the pan, smoothing it out, add filling over the batter, then layer the rest of the batter over it.

Bake for 30-40 minutes, allow to cool for 10 minutes.

I made a simple icing and topped the icing with the remaining filling. It tastes yummy, but you can also leave it alone.

It’s a great little cake to have for meetings for friends over coffee or tea, hence the term coffee cake.