Thursday, September 22, 2011

Strawberry Bread

3 cup strawberries, chopped or puréed
4 eggs (slightly beaten)
1 cup oil
2 cups sugar
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
3 cup flour
1 cup walnuts (opt)

Mix eggs, oil and berries.  (I did a chunky purée.)  Stir in sugar, salt, soda and cinnamon.  Add flour and nuts.  Bake in grease loaf pans on 350* for 50-60 minutes (Test after 50 mins - may need to place a piece of foil lightly on top if browning too much on top.)  Makes 2 large or 4 small loafs.
**I made them into muffins.  Cook for half the time, testing afterwards to make sure they are done.**

Wednesday, September 21, 2011

Caramel-Stuffed Snickerdoodles

Jsee sent this recipe to me. They are super easy, but yummy!

Caramel Stuffed Snickerdoodles
Makes 4 dozen cookies


2 3/4 cups all-purpose flour

2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
48 soft caramel candies or Rolos unwrapped


Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. (I had a problem with the caramel coming out the bottom once cooked. Make sure you have enough dough around the caramel.) Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.  Warm in the microwave for about 10 seconds afterwards to soften caramel again.

Thursday, September 8, 2011

Pumpkin Zucchini Bread

*Recipe from


  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1 cup butter or margarine, melted
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup shredded zucchini
  • 1 cup chopped walnuts (I used choco chips instead!)


  1. In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans (or 6 mini loaf pans). Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.