Wednesday, May 5, 2010

bake sale goodies

Hello lovelies!

Sorry to have kept you guys waiting with all the yumminess. I've been super busy with work, family matters, and thinking up some deliciousness. 

My bestest friend and roomie, Becca, is having a fundraiser thrown in her honor at her job, Old Town School of Folk Music, in Chicago, IL. It's gonna be a bake sale and they're calling it, Bake It For Becca! Fits her totally since she loves to eat (as do we all, hehehe). In case some of you don't know this, Becca was diagnosed with Colon Cancer at the tender age of 24. She's beat it before, and now that it's showed its ugly face again we all knjow that she can beat it again. I also know I already posted some fundraiser foods back in October (or was it November? Not too sure, but it was another fabulous fundraiser for Bec). I just came across some more throughout the recent months and want to share it with all of you. I know there's more, but I'll just have to post them here another day :)


Dulce De Leche Sandwich Cookies
Ingredients:
1¼ cups all-purpose flour
½ tsp. baking soda
Pinch of salt
8 tbsp. unsalted butter, at room temperature
6 tbsp. dulce de leche, plus more for filling (1 can)
6 tbsp. light brown sugar, packed
¼ cup sugar
1 large egg

Directions: 
Preheat the oven to 350˚ F.  Line two baking sheets with parchment paper.  In a small mixing bowl, combine the flour, baking soda and salt.  Stir with a fork to blend.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until soft and smooth.  Mix in the 6 tablespoons dulce de leche, and both the brown and white sugars.  Beat until light and fluffy, about 3 minutes.  Beat in the egg, scraping down the sides of the bowl as needed.  (The mixture may look curdled - don't worry.)  With the mixer on low speed, mix in the dry ingredients just until incorporated.

Spoon the dough onto the prepared baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them.  Bake for 10-12 minutes, rotating the pans from top to bottom and front to back halfway through baking time.  The cookies should be a golden honey brown with a light crust, but they will still be soft.  Remove the cookies from the oven and let the cookies rest on the baking sheet for a few minutes.  Using a metal spatula, carefully transfer the cookies to a wire rack to cool completely.    Repeat with the remaining dough.

Once the cookies are completely cool, pair them up by size.  Spread the flat side of one cookie from each pair with a small amount of dulce de leche, and top with the other cookie.  Repeat with the remaining cookies.

*This cookie is quite chewy in texture. If you want a crisper cookie, leave in the oven for 15 to 18 minutes.


Amazing Blueberry Muffins
INGREDIENTS:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cups of fresh blueberries (if out of season, use 1 1/2 cups of frozen blueberries)
  •  
  • Crumb Topping
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

DIRECTIONS: 
  1. Preheat oven to 400 degrees. Line muffin/cupcake sheets with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Bon appetit!




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