Snickerdoodles

October 10, 2015 by 1 Comment

Snickerdoodles

Snickerdoodles are delicious and easy to prepare. (Photo by Jathan Fink, Jadeworks Entertainment)

The first cookie I ever learned to make is Snickerdoodles. I loved them because they were fairly simple to prepare, but quite delicious and addictive. Basically a yummy butter cookie, this New England staple gets its flavor from cinnamon and sugar. Be prepared to make a lot of these, because once your family tastes this delightful gem, they won’t last long! Read more of this post

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Glazed Cinnamon Swirl Coffee Cake [RECIPE]

February 14, 2013 by 2 Comments

Glazed Cinnamon Swirl Coffee Cake

Jathan Fink/Jadeworks Entertainment

I love cinnamon, and my husband loves cake. So this scrumptious recipe went over famously in our house. Just serve it with your favorite coffee (ours is Peet’s Coffee’s Major Dickason’s Blend) and dish it up for your next brunch or morning business meeting. Read more of this post

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Sweet Potato Spoon Bread

November 29, 2011 by 2 Comments

Sweet Potato Spoon Bread

The perfect blend of sweet and savory, our Sweet Potato Spoon Bread is a decadent side dish perfect for any gathering.

From the first time we tasted this decadent recipe, we knew we’d found a keeper. Delicious enough to be desert, this rich and creamy spoon bread is a sweet and savory blend of vegetables and spices. Sweet potatoes are baked until their natural flavors literally ooze through their skins, then they are combined with a medley of spices, pureed and baked into a rich custard. Whether served with roasted poultry or glazed pork, this is a luscious taste of home-baked goodness your family will ask for time and again.

PREP: 20 minutes
COOK: 100 minutes
TOTAL TIME: 2 hours

INGREDIENTS

  • 4 large sweet potatoes, about 4 pounds
  • 1/4 cup yellow cornmeal
  • 2 cups whole milk
  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/4 cup honey
  • 4 large eggs
  • 1 cup heavy cream

DIRECTIONS

  1. Heat oven to 400°F. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
  2. Reduce heat to 350°F. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
  3. Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.

TIPS: When baking the potatoes, be sure to poke them all over with a fork so they don’t explode in the oven. Also, place a baking sheet beneath them to collect any juices that may drip down to ensure easy cleanup.

YIELDS: 10 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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Jumbo Oatmeal-Raisin Cookies

September 16, 2011 by 4 Comments

Jumbo Oatmeal-Raisin Cookies

Golden Raisins and sweetened coconut make these hand-sized oatmeal cookies extra chewy.

These yummy treats will turn nearly anyone into cookie monsters. When we served these at a gathering where several children were present who are known for being very picky eaters, they couldn’t get enough of our cookies. In fact, one of our favorite little 3-year-old friends grabbed a handful of them before leaving the party. We laughed as his eyes darted around the room to make sure no one noticed what he’d done before he escaped his “covert operation.” We know your guests will want to swipe some for themselves too, so be sure to make plenty to go around!

PREP: 20 minutes + 30 minutes chill time
BAKE: 20 minutes + 5 minutes cool time

INGREDIENTS

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups rolled oats
  • 2 cups golden raisins
  • 1 cup sweetened shredded coconut or 1 cup unsweetened coconut and 1/4 cup of confectioners’ sugar
  • 1 teaspoon cinnamon

DIRECTIONS

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium glass bowl, whisk together flour, baking soda, and salt; set aside.
  2. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, coconut and cinnamon; beat just until combined.
  3. Cover dough loosely with plastic wrap and chill in the refrigerator for 30 minutes.
  4. Drop level 1/4-cup measures of dough, 1 ½ inches apart, onto baking sheets.
  5. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

TIP: You can also freeze unbaked cookies and bake them later. Place unbaked cookies on baking sheets and freeze until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes.

YIELDS: 2 dozen

© 2011 Jadeworks Entertainment. All rights reserved.

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Classic Cinnamon Buns

March 29, 2011 by 1 Comment

Cinnamon Buns

Sweet pecans and savory cinnamon combine in these mouth-watering buns your family will love!
(Photo by Jathan Fink, Jadeworks Entertainment)

Who doesn’t love the warm comfort and gooey deliciousness of cinnamon buns? The addition of pecans will make this recipe a family favorite, perfect for brunch or your mid-morning coffee break. Although this recipe may seem a little daunting for the beginning baker, it isn’t as difficult as it sounds. Just be sure to leave ample time for the dough to rise. Read more of this post

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