Baked Goods – Page 3 – Papas Cutting Board

Happy St Patrick’s Day

Happy St Patrick’s Day! This was fun!

The shining star for this entirely homemade meal was the TOH Dessert! My college son said it reminded him of these little moist muffins he used to have for breakfast while between classes. He is trying to guess what the special ingredients are.

My husband said he wants more but will hold back and have another slice for breakfast. This was so very easy to create. I would not change anything.

The recipe now has a big star next to the recipe in my TOH Annual Recipes 2014 book, Page 224. Yes, I will definitely make this again.

Pistachio Cake with Walnuts

The corned beef cabbage recipes came from the food network site. It is delicious and I have saved the recipe.

Food Network Corned Beef and Cabbage

Years ago, I printed a Frozen Texas twister margarita drink from fineliving.com. It looks like they are no longer around, but I was able to find this one, which is the same. My printed recipe is very stained.

Frozen Texas Twister

The bread recipe came from the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. I shared the recipe on here this past week.

Orange and Lemon Sponge Cake

Easy to create and delicious

Title of book is: Coffee Cakes and Quick Breads by Renny Darling

Jim added lemon pudding on top of his slice – Yummy!

This is the second recipe I’ve made from this book, and we are happy with both.

Nantucket Cranberry Tart

This is definitely cranberry flavor, I had ice cream with it to help with the tartness of the dish. I like the taste of cranberries, so I’m good with how tart this was. I followed the instructions, and also added some orange zest and cinnamon. The almonds are a must; they are crunchy and flavorful in this tart. This is delicious. I will make this for a fish fry I go to during the summer.

I found this in my TOH Holiday baking magazine.

https://www.tasteofhome.com/rec…/nantucket-cranberry-tart/

Sage Chips

Sage Potatoes. Or Sage Potato Chips.

I will make these again. These are fun when you bite in to them – the flavor is delicious. I’m sharing close ups of the process of creating these. These are like thin potato sandwiches with a leaf of sage sandwiched between each. I sliced the potato with a mandolin slicer (1/4 inch blade); soaked the slices in cold water to draw out some of the starch, and to help the potatoes achieve a better crisp/crunch; melt unsalted butter in dish; coat each slice in the unsalted butter; lay a slice on cookie tray; add sage leaf; lay another slice on top; sprinkle fine sea salt —-black pepper—-garlic powder (not garlic salt as it would be too powerful) – if you want – you can flip each sandwich and sprinkle the other side. Bake in a preheated 350° oven for 20 minutes on one side; flip and bake 15 minutes on other side.

Play with the time as all ovens vary – after the first batch; the second batch baked faster. We found the longer these sat out at room temperature – the better they tasted and the crunchier they became (like potato chips)

I also found these baked better on Parchment paper. I used foil on second batch, they stuck to it, and they had more butter sitting around, and on top of each piece, whereas the parchment soaked all of that up and they did not stick to it.

I tried to grab a photo before Jim finished them; he i̶s̶ ̶e̶a̶t̶i̶n̶g̶ ̶t̶h̶e̶m̶= ate them all.

Blueberry Buttermilk Muffins

I finally found a keeper recipe! I have been trying a variety of blueberry muffin recipes over the years, because I was on a search for a better one. I found it! This is the show stopper. The muffins smell delicious while they are baking. I baked them for 25 minutes here in Indiana. This is the one – I’m finished looking. The streusel is perfect, and made enough to bag it and keep for the next batch.

inside of a blueberry deliciousness muffin

2007 Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter

Cast Iron Skillet Rotisserie Chicken Pasta dish

Caste Iron Skillet Rotisserie chicken, broccoli, bacon, pasta shells, mozzarella Cheese – Rotisserie from Sams because they are delicious. I used 2% milk. Prepare the pasta per package instructions – this equaled about 2 1/2 to 3 cups, drain, and set aside (I used medium shell pasta) All of the next part was done in the same cast iron skillet. You can cook the bacon whole and then chop it, but I chop the bacon first, and then cook it, then scoop the bacon out and set aside in a dish – Leave the bacon fat in the skillet; stir fry the broccoli just to get that charred look – take the broccoli out of the pan, and set aside; (I put the broccoli in same dish as the cooked bacon pieces); add 1 tsp of garlic; (or more to your liking) add about 1/4 or 1/3 cup flour; (I just scooped it out with a large serving spoon – so that was about what it looked like); mixed that in the bacon drippings; add 2 1/2 cups of milk , start with 2 cups, because after 2 it looked like it needed a bit more; stirred all of this until it got thick; add 1 cup mozzarella (because I have a quantity of this from New Years charcuterie board ); stir until melted; add some kosher salt to your liking, add the chicken (about 3 1/2 to 4 cups – chopped or shredded); add the broccoli and the bacon bits – mix all together; top all of this with 1/2 to 1 cup of mozzarella. Put in oven under broiler for about 3 or 4 minutes until cheese turns brown; I add pepper to the top when I pulled it out of the oven

Peppermint Meltaways with a twist

Have you ever made a cookie you weren’t sue if you were going to include on the gifted cookie platters, because you want to keep them for yourself?

This is the one for me. I went a step past the Taste of Home cookie. I made these last year and really enjoyed them. So, this year, I decided to add half of a piece of Andes Peppermint chocolate to the center. Oh My!

I will do it this way from now on.

Peppermint Meltaways

These melt in your mouth. Make sure you cream the butter well with the confectioners’ sugar or the cookies will melt. I put the dough in the fridge between baking batches, and I believe that helped a lot; if the butter is too soft, the cookies will melt.

These are also delicious without the frosting.

1 cup butter, softened

½ cup confectioners’ sugar

½ teaspoon peppermint extract

1 ¼ cups all-purpose flour

½ cup cornstarch

Frosting:

2 tablespoons butter, softened

1 ½ cups confectioners’ sugar

2 tablespoons milk

¼ teaspoon peppermint extract

2 to 3 drops red food coloring, optional

½ cup crushed peppermint soft candies

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

You must cool them completely before adding frosting or they will fall apart. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over the cooled cookies; sprinkle with the crushed candies. Store in an airtight container. Yield: 3 ½ dozen I used peppermint chips for frosting on some, soft candy cane pieces for others

Good without frosting TOH best Holiday recipes 2009

Peppermint Cookie Bars

I got my peppermint fix for the holidays! YUM! 2019 Hoffman Holiday Baking magazine. These will be festive on the platters. This made a lot of glaze; the rest of the glaze is in the fridge tempting me to create something else. I also chopped up some Andes peppermint candy to sprinkle over the top of the crushed soft peppermints. I’ll include a photo of the chopped Andes peppermint candy to give you a visual of what I mentioned.