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DIY Sweets Mixes June 19, 2012

Filed under: baked goods,dessert,mixes — meier1014 @ 12:03 pm

I am very much against prepackged baking mixes. They are filled with all sorts of chemicals, they’re over priced, and frankly I can just as easily make somethng from scratch that will taste way better. But, while feeding my pinterest addiction I noticed just how many recipes call for cake mix, or cookie dough mix, and they want it in the powdered form, not in batter form. So for the longest time I haven’t been able to make all these recipes that I wanted to make. Until I had an epiphany today. Why not MAKE the mixes myself? Genius, right? So I went back to pinterest and found a couple recipes for yellow cake mix and sugar cookie mix, compared them to the recipes I have for yellow cake and sugar cookies. The mix recipes I came up with are pretty simple, and I bet you have all the ingredients on hand.

 

Yellow Cake Mix

Ingredients

2c flour

1.5c sugar

1tbl baking powder

1 (3.4oz) box of pudding mix (I used vanilla, but you can use any flavor you want. Pistachio sounds amazing…)

Directions

Combine ingredients (I used my food preocessor to make sure it was well combined and the ingredients were more uniform) and store in an air tight container. This recipe is equal to one starndard box of cake mix.

To make this as a cake:

1 recipe yellow cake mix

3/4c milk

1tsp vanilla

1/2c butter, softened

3 egg

 

-Combine ingredients and mix with an electric mixer for 2 minutes.

-Grease and flour your baking dish

-Bake at 350F

8-9″rounds: 20-25 mins

13×9: 35-40 mins

Cupcakes:12-15 mins

Bundt: 45-50 mins

 

Sugar Cookie Dough Mix

Ingredients

1 1/2c Flour

3/4c sugar

1/2tsp baking powder

1/2tsp baking soda

1/2tsp salt

Directions:
Combine and store in an airtight container

To make cookies:

1 recipe cookie mix

1/2c butter, softened

1 egg

1/2tsp vanilla

 

-Combine ingredients

-Bake at 350F for approx 9-11 minutes

 

 

Cinnamon Swirl Sourdough Banana Bread June 10, 2012

Filed under: baked goods,sourdough — meier1014 @ 1:17 pm

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I love banana bread. My mom has been making it for as long as I can remember, and it was one of the first things I learned how to bake. There are so many ways you can make banana bread, so many things you can add, and I think I have tried the majority of them. But I was looking at Pinterest (Hello my name is Anna and I am a pinterest food & drink category addict) the other day and saw two things I had never tried when it came to banana bread. Sourdough and cinnamon swirl. They were two different recipes and the both looked amazing. Plus I needed to feed my sourdough AND had bananas in the freezer waiting to be used. So what else was there for me to do besides make banana bread? Since my sourdough needed to be fed I decided to look into the sourdough banana bread version. But I couldn’t get the idea of a cinnamon swirl out of my head. So I said to myself “why not combine the two?!?!!” I did, and OH. MY. GOSH!!!! The results were outstanding!!! It was super moist, and delicious. The only downfall was that the swirl messed with the integrity of the bread so it was a bit hard to cut and a bit messy to eat. But oh man, the mess was worth it!

Cinnamon Swirl Sourdough Banana Bread
Ingredients:
Bread
1/3 cup shortening
1 cup sugar
1 egg
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup mashed banana
1 cup sourdough starter
1 tsp vanilla

Cinnamon Swirl
1/3c brown sugar
1tbs cinnamon

Directions:
-Cream together the shortening and sugar, add egg, and mix until blended.
-Stir in bananas and sourdough starter.
-Add vanilla.
-Sift flour, measure again with salt, baking powder, and soda.
-Add flour mixture and walnuts to the first mixture, stirring just until blended.
-Combine brown sugar and cinnamon in a bowl and set aside.
-Line a loaf pan with parchment paper
-Pour 1/3 of banana bread batter into the lines loaf pan, sprinkle 1/3 of the cinnamon sugar over the top, and repeat (it should end up batter, sugar, batter, sugar, batter, sugar)
-Bake in 350 oven for 1 hour or until toothpick comes out clean.
-Cool before slicing.

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I spread a bit of cream cheese frosting over the first piece I had and it was banana bread HEAVEN!

 

Blueberry Rhubarb Whole Wheat Muffins May 31, 2012

Filed under: baked goods,breakfast,snacks — meier1014 @ 3:36 pm

I was grocery shopping the other day and my attention was caught by a box with Oregon stamped on it in big red letters. Anything with the word Oregon on it catches my eye… Lol This box happened to be a large box of rhubarb. I haven’t had rhubarb in ages. Then I kept seeing rhubarb recipes all over pinterest. I just couldn’t get rhubarb out of my brain, I NEEDED to make something with it. So, today while I was grocery shopping I bought some. I went back to pinterest after getting home from the store to find a good recipe and, wouldn’t you know it, I couldn’t find a single one I liked… Then I saw this one for blueberry rhubarb muffins. I changed a couple things and now it is healthy, tasty, and low cal (for a muffin lol).

Blueberry Rhubarb Whole Wheat Muffins
123 cals per muffin, makes 12 muffins

Ingredients:
1 C whole wheat flour
1 C all purpose flour
1/8 C sugar
1/8 C packed brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1 tsp. baking soda
1/4 tsp. salt
1 C applesauce – all natural, unsweetened
1 egg, beaten
1 tsp. vanilla
1 tbs olive oil
3/4 C blueberries
3/4 C rhubarb, chopped

Directions:
-Combine flours (feel free to use 2c of all purpose flour if you don’t have any whole wheat flour on hand), sugars, cinnamon, nutmeg, baking soda, and salt in a large mixing bowl
-Chop rhubarb and add it, along with the blueberries, to the dry ingredients. Stir to coat.
-In a second bowl whisk applesauce, vanilla, egg, and olive oil together until well combined.
-Add wet ingredeints to the dry ingredients. Stir until batter is moist. This will take a bit of time, but trust me it will come together. Be careful not to burst the blueberries.
-Spoon batter into a lightly greased (I used cupcake liners) muffin pan. This recipe should make 12 muffins
-Bake at 325 for 25 minutes or until a toothpick comes out clean when inserted into the center. They won’t be super brown when they’re done, so don’t judge the doneness by color.
-Allow to sit for 2-3 minutes in the pan, then transfer to a cooling rack.

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Gooey batter deliciousness waiting to go in the oven

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Fresh from the oven.

 

Sourdough Beer Pretzels March 2, 2012

Filed under: appetizers,baked goods,snacks — meier1014 @ 8:31 pm

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I love soft pretzels. They are one of the most delicious snacks I can think of! They bring back so many childhood memories for me, you know, the good ones. Then add to that the fact that these are sourdough AND have beer in them!!! How could you say no?!?

Sourdough Beer Pretzels

Ingredients
For the dough:
-1/4 cup lukewarm water
-1/2 cup of your favorite beer
-1 cup unfed sourdough starter, straight from the refrigerator
-3 1/4 cups flour
-1 Tbsp sugar
-1 Tbsp butter
-1 1/2 tsp salt
-2 tsp instant yeast

For the topping:
-1 Tbsp sugar
-2 Tbsp water
-Kosher or coarse-grain salt

Directions
-In a large bowl, combine all of the ingredients and mix until the dough holds together
-Knead until smooth.
-Shape dough into a ball, place it in a lightly greased bowl, and let rise about 45 minutes.
-Preheat the oven to 350 degrees.
-While oven is preheating fill a large saucepan with water and bring to a boil. Also, combine the tbsp sugar and 2 tbsp water together in a small bowl
-Turn the dough out on to a lightly floured surface, shape into a rectangle and cut into 12 pieces.
-Roll each piece into a long rope.
-Shape them into pretzels by making a loop with the dough and then twisting the ends together and tucking them into the bottom.
-Dunk each shaped pretzel in the boiling water for approx 10-15 seconds. Place pretzel on a baking sheet lined with parchment paper (lining is very important!), brush with sugar water, and sprinkle with salt. Repeat this step until all 12 pretzels have been made.
-Bake 25-30 minutes or until golden brown. If desired, brush them with melted butter while they’re still warm.

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I know most people aren’t going to eat 12 pretzels in one sitting, but these reheat AWESOME!! Simply allow them to cool completely, place in a large freezer baggie, and toss in the freezer. When you are craving a delicious soft pretzel simply preheat your over to 400F and pop the pretzel in there for about 10 minutes. No need to even use a cookie sheet.

PS this is why lining you baking sheet is very important:

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Cake Batter Protein Cookies January 23, 2012

Filed under: baked goods — meier1014 @ 12:07 pm

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I have been addicted to the Food and Drink section on Pinterest lately. I have made quite a few recipes that I found on there. This recipe is one of them. It is actually a recipe that calls for boxed cake mix, but as I am trying to eat healthier I wasn’t about to make cookies with cake batter (plus, we don’t buy boxed cake mix…). So I was trying to figure out how to make these “better for you”, and I remembered we have cake batter flavored protein powder! I figured I’d give it a try and they turned out PERFECT!!! This recipe really could be done with any flavor of protein powder, which makes it more fun. Ok, on the the recipe.

Cake Batter Protein Cookies

Ingredients
3/4c butter, room temp
3/4c brown sugar
1/4c sugar
1 (3.4oz) box of instant pudding mix (I used vanilla)
1c protein powder, divided (I used cake batter flavored)
2 eggs, room temp
1tsp vanilla
1tsp baking powder
2c flour
1/2tsp salt

Directions
-Preheat oven to 350
-Combine flour, 1/4c protein powder, salt, and baking powder. Set aside
-Cream butter and both sugars with your mixer
-Add pudding mix and the rest of the protein powder. Beat until well blended, and no dry mix remains
-Add eggs and vanilla. Mix until smooth
-Add dry flour mixture and beat until well incorporated, scraping down the sides as need.
-Roll into 1tbs balls, place onto a greased cookie sheet, and flatten slightly
-Bake for 10 minutes
-Cool on a cooling rack, or eat them hot, which ever you prefer 😉

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Crusty No Knead Bread January 9, 2012

Filed under: baked goods — meier1014 @ 4:30 pm

I love homemade bread. I’m pretty sure I’ve gone over that before. There is nothing like the way the house smells while it’s baking, and the flavor is just so much better than the stuff you buy in the store! I looked for a basic crusty white bread recipe for ages, and never found on that satisfied me, until I found this one! This recipe is so so so simple. There’s no special equipment, no kneading, a kid could make this recipe by themselves it’s so simple. But it is beyond delicious, and extremely versitile. I have used this recipe for everything, from simply eating to using in recipes like bread pudding and dressing. So, please, give it a try. Let’s get baking!

Crusty No Knead bread

Ingredients
3 1/4 cups all purpose flour
1/2 tbs salt (I use kosher)
2 1/4 tsp yeast
1 1/2 cups water, approx 105 degrees (basically it should feel warm, almost hot, to the touch but not burn your finger)

Directions
-Combine all ingredients in a large bowl and stir until well combined
-Cover with plastic wrap and allow to rise in a warm spot for 2 hours, then move to the fridge for anywhere from 2 hours to 7 days (no joke. I have left it in the fridge for over a week before and it was still good, just had a more sourdough type flavor)
-Remove from the fridge, sprinkle a clean counter with flour, and sprinkle the top of the dough with a small amount of flour as well
-Place the dough on the floured counter and shape into whatever shape you want it. No need to make it perfect or to mess with it too much
-You can bake your bread two ways, on a pizza/baking stone or on a baking sheet, either way place you shaped dough on a sheet of parchment paper and sprinkle the top with flour
-Allow the dough to rest for 45-60 minutes.
-Place a shallow baking dish on the very bottom rack of your oven (if you are using a pizza/baking stone place that in your oven as well, on the middle rack). Preheat your over to 450 while the dough is resting.
-Once the dough has had a chance to rest get 1 cup hot water ready to place in the shallow baking dish. Slice 2-3 slits approx 1/2 inch deep in the top of your bread. Put the bread in the oven (parchment paper and all) and the hot water in the shallow dish and quickly close the oven.
-Cook for 25-35 or until deep golden brown on top
-Remove and allow to cool on a cooling rack. Or, if you’re like me, place on the cooling rack, cut yourself a slice, then allow to cool. ENJOY!

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Rosemary Whole Wheat Pita Bread October 17, 2011

Filed under: baked goods — meier1014 @ 7:47 pm

I have recently been trying to change the way I eat, to become a healthier person, and to loose some weight. So needless to say I have been trying to go more towards whole grains. The switch to whole grains hasn’t been that hard on me or my family, we’ve been eating whole wheat bread and pasta for quite some time now, but I’ve only recently started baking with it. Whole wheat flour is different then normal flour so it’s not always a simple substitution. I have been lucky enough to find good whole wheat recipes so far. On that note I want to talk a little about this whole wheat pita recipe. I love pits. I love making pita. But, this was my first attempt at making whole wheat pita. It turned out awesome! Sure, you can’t use it for pita pockets but it tastes DELICIOUS! I also added the left over rosemary infused olive oil from the hasselback potatoes I made the other day. The infused oil gave it the nicest rosemary hint, without over powering the delicious whole wheat flavor. Please give this recipe a try!

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Rosemary Whole Wheat Mini Pita Bread
Makes 16 mini pitas
cals per pita:113 carbs:18g fat:4g protein:3g sugar:1g

Ingredients:
2¼ tsp. instant yeast
1 tbsp. honey 1/2 tbs
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil (see note on how to make rosemary infused evoo)
1 tsp. salt
Cornmeal, for sprinkling

Directions:

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In the bowl of a stand mixer add yeast, honey, and 1/2c water. Stir gently to combine.

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Add 1/4c flour and 1/4c whole wheat flour. Whisk until smooth. Cover with plastic wrap and allow to sit for 45 minutes or until doubled and bubbly. (Sorry, I forgot to take a pic of that part…)

Add remaining ingredients to the bowl, and knead on low with a dough hook for about 8 minutes, until the dough is smooth and elastic. (Again, forgot to take a pic. My girls were being a little needy this morning…)

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Place dough ball in a clean bowl that has been sprayed with cooking spray. Turn once to coat and cover the bowl with plastic wrap.

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Allow dough to sit in a warm spot for about an hour or until doubled in size.

Preheat oven to 500F, and place a baking stone (pizza stone works great, or you can do this straight on the rack) on a rack in the middle of the oven.

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Remove dough from the bowl and place on a floured surface. Punch down the dough a bit (it shouldn’t need much), and divide into 16 equal pieces. (I made a half batch, hence the 8 pieces)

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Roll each portion into a ball and flatten out into a disc. Place each disc on a cornmealed baking sheet. Cover with a clean towel and allow to sit for 30 minutes.

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Place on your baking stone, and cook for approx 5-6 minutes, turning after 4 minutes.

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Place on a cooling rack, allow to cool to an edible temp. and enjoy!

Note
To make rosemary infused olive oil simply place 1/2c olive oil and 4 sprigs fresh rosemary in a small pan and heat on medium-low for 8-10 minutes