Baking/Cooking Ideas, Tips & Recipe Shares..

I would like to start a new thread for Baking & Cooking Idea's that we can all share..

Most of you know I love to bake/cook so thought this could be fun.. We can add recipes here that others would enjoy and we could also insert a picture of what we have baked/cooked if we want... And give each other different tips or ask questions all to do with baking yummy goodies and tasty meals..

Have at it, I will add a recipe a little later on... :lol:

Oh hun that is a good idea as well.. Hold on..

24Penguins wrote:te he he!!! cool!!! its funny, im sooo getting into cooking now that everyones basically made me bite the bullet and make just one meal from scratch, now i want to do more! ive been online half the day looking up recipes and putting together a food list for next week!!! hehehe!!! so healthy baking on the weekends could be loads of fun!!

Ya I love baking and cooking and would love to get more good recipes, even healthier ones. I have started a new thread babe for low fat as well.

Ok so in the picture you will see a couple pieces of the cake missing, sorry and it is a little messy looking.. :lol: :lol: :lol:


Too Much Chocolate Cake

INGREDIENTS

* 1 (18.25 ounce) package devil's food cake mix
* 1 (5.9 ounce) package instant chocolate pudding mix
* 1 cup sour cream
* 1 cup vegetable oil
* 4 eggs
* 1/2 cup warm water
* 2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar or Icing.


Chocolate Icing

INGREDIENTS

* 3 Tbsp. Butter or Margarine
* 3 Tbsp. Cocoa
* 2 Tbsp. Hot Water
* 1/2 Tsp. Vanilla Extract
* 1 1/2 Cups. Icing Sugar (Powdered Sugar)

DIRECTIONS

Cream altogether until smooth..

Bagels

INGREDIENTS

* 1 cup warm water (110 degrees F/45 degrees C)
* 1 1/2 teaspoons salt
* 2 tablespoons white sugar
* 3 cups bread flour
* 2 1/4 teaspoons active dry yeast
* 3 quarts boiling water
* 3 tablespoons white sugar
* 1 tablespoon cornmeal
* 1 egg white


DIRECTIONS

1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.

Tips: Can sprinkle tops with grated Cheese, Poppy Seeds, Garlic whatever you would like. You could through Blueberries into the dough.... You could also do these if you do not have a bread machine, if you need any help with that just let me know..

That chocolate cake looks awesome, and oh so fattening. I'm going to make it this weekend, I think!!!

those bagels look awesome leeaman!!! do you happen to know the nutritional info? lol, i know i dont belong in here, but i couldnt help looking

24Penguins wrote:those bagels look awesome leeaman!!! do you happen to know the nutritional info? lol, i know i dont belong in here, but i couldnt help looking

Calories: 215
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 406mg
Total Carbs: 41.9g
Dietary Fiber: 1.7g
Protein: 6.8g


Is this what you are thinking of?

These are a must eat around Halloween and Thanksgiving.

PUMPKIN CHOCOLATE CHIP COOKIES

PREP TIME: 10 Min
COOK TIME :15 Min
READY IN: 35 Min
Original recipe yield 7 dozen
INGREDIENTS
1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

Tiff, what's the name of this treat you're speaking of? lol.

24Penguins wrote:does anyone know how to toast pumpkin seeds?? lol i remember having them as a kid but i dont know what temperature to set the oven to, or if you are supposed to put anything on them or just put plain raw seeds on a cookie sheet. help! lol. i thought it would be a fun healthy treat though if someone knows how!

When I do seeds, I rinse them off good, spread them out on a sheet, lightly salt them and bake at 250 until they dry up good. You need to watch them and stir them otherwise one side will be wet. Usually takes 45 minutes?

YEAH

Leemans famous recipes.

I think you need to get yourself a little bake shop L. I can see you as a bakery owner...really.

kellybean wrote:YEAH

Leemans famous recipes.

I think you need to get yourself a little bake shop L. I can see you as a bakery owner...really.

Thanks hun, I would love to do that some day... Maybe it could be something I could start out of my own home, I don't know..

Helen wrote:This may sound stupid but what do you do with the pumpkin seeds after that ??

You eat them, they are very yummy.. Haven't had them myself that way since public school..

He He He There is no recipe, but it tasted good after I cooked it, so here's what's in it.

Family Pack of Chicken Legs
Rosemary Seasoning
Parsley Seasoning
Garlic Powder
Zatarain's Creole Seasoning(I guess any old seasoning salt would work)
Olive Oil

I preheated the oven on like 400. I put the legs in a glass caserole dish, seasoned both sides very well with all seasonings(just don't use too much of the seasoning salt cause you don't want it too salty and you can always season it some more as it cooks more). I poured some olive oil in the pan, maybe 1/3 cup, I guess(that's my problem, I don't measure anything unless I have a recipe). I added a 1/2 cup of water because I knew I wanted it to make kind of a natural gravy. I covered it with aluminum foil and stuck in the oven, for who knows how long, maybe an hour and 15 minutes, but I did check it at 45 minutes and it wasn't quite done, so I uncovered it and let it cook the rest of the way. At the 45 minute mark, i tasted my "gravy" and didn't like it at all, it was just olive oil YUCK! So, i used 4 of Jayden's baby spoons of chicken bouillion mix and it flavored it up perfectly. So, in the end, I would say just let the chicken let you know when it's done. If it's tastes tender, it's done. Now, that's my Baked Rosemary Chicken recipe