Baked Goods Archives – Page 40 of 40

Going Nutty

The inhabitants of my household eat A LOT of peanut butter. PB&J, apples & peanut butter, celery & peanut butter, peanut butter pretzels. If we can put peanut butter on or in it, we will eat it.

This time of year though, that becomes a problem because peanut butter is not allowed at school. For my boys—not an issue. A turkey sandwich is fine. For my daughter, it’s more of a challenge. Either way, it means that we get our peanut butter fix after school and on weekends.

When I saw the recipe below I knew I had to make them. Talk about your peanut butter bomb! Throw in the fact that my husband is a big fan of Nutter Butters and this was a no-brainer.

These Overstuffed Nutters are somewhat easy to make and definitely worth it. But these are not cookies you whip up fast, like a batch of chocolate chip cookies. Your house will smell like peanuts, but don’t worry it will fade. Just beware the altruistic soul who offers to “taste them to check for poison”. You could end up with half a batch… Read more…

Our Favorite Honey Cake We found this recipe on the wonderful Smitten Kitchen blog. And, with it is a funny story of skitting critters, Hollywood thriller screams, and fallen honey cakes, the post is well worth a bookmark—it is a good read.

Our Favorite Honey Cake
Adapted from Marcy Goldman’s Treasury of Jewish Holiday Baking

Ingredients
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)

Directions
Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10-inch tube or bundt cake pan, or one 9 by 13-inch sheet cake. You can also use two full-size loaf pans plus two miniature ones.

Preheat oven to 350°F. Generously grease the pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper that has been cut to fit.

Make the batter
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice, and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Bake the cake
Spoon batter into the prepared pan(s). Sprinkle top of the cake(s) evenly with almonds. Place the cake pan(s) on two baking sheets, stacked together. (This will ensure the cakes bake evenly,)

Bake until the cake springs back when you gently touch the cake center. For angel and tube cake pans, this will take about 60 to 75 minutes, for loaf cakes, about 45 to 55 minutes. For sheet style cakes, the baking time is about 40 to 45 minutes.

Allow the cake stand for fifteen minutes before removing from pan.