Today we have author Kathleen Grieve visiting to do a guest post! Please give her a warm welcome, and I hope you haven't eaten yet today, because you will definitely want to cook something up after this post! Yumm!
****************************************
TIS THE SEASON…
Morning! In my current release, Dating 911, my heroine
bakes when she is frustrated. The task
soothes and calms her. This has been my
experience when I design my cakes which can be seen on my Facebook page. I thought I’d share a couple of those recipes
with you for the holidays! Hope you’re
inspired!
When my
hero Jett is in the same room with my heroine, Roxanne he smells chocolate chip
cookies. You can’t go wrong with the
Tollhouse Recipe which is here:
Ingredients
- 2
1/4 cups all-purpose flour
- 1
teaspoon baking soda
- 1
teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4
cup packed brown sugar
- 1
teaspoon vanilla extract
- 2
large eggs
- 2 cups (12-oz. pkg.) NESTLÉ®
TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
·
Directions
·
PREHEAT oven to
375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
Cinnamon Rolls
Rolls
3 1/2 to 4 cups Gold Medal® all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
2 packages regular or fast-acting dry yeast (4 1/2 teaspoons)
1 cup milk
1/4 cup butter or margarine (1/2 stick), room temperature
1 large egg
Cooking spray to
grease bowl and pan
Filling
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup butter or margarine (1/2 stick), room temperature
1/2 cup raisins, if desired
1/4 cup finely chopped nuts, if desired
Glaze
1 cup powdered sugar
1 tablespoon butter or margarine, room temperature
1/2 teaspoon vanilla
1 to 2 tablespoons milk
1. In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the
salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan,
heat the milk over medium heat until very warm and an instant-read thermometer
reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour
mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently
to scrape batter from side and bottom of bowl with a rubber spatula, until
flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently
to scrape bowl. With a wooden spoon, stir in enough of the remaining flour,
about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy
to handle (dough may be slightly sticky).
2. Sprinkle flour lightly on a countertop or large cutting board. Place dough
on floured surface. Knead by folding dough toward you, then with the heels of
your hands, pushing dough away from you with a short rocking motion. Move dough
a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling
surface with more flour if dough starts to stick, until dough is smooth and
springy. Spray a large bowl with the cooking spray. Place dough in bowl,
turning dough to grease all sides. Cover bowl loosely with plastic wrap; let
rise in a warm place about 1 hour 30 minutes or until dough has doubled in
size. Dough is ready if an indentation remains when you press your fingertips
about 1/2 inch into the dough.
3. In a small bowl, mix 1/2 sugar and the cinnamon; set aside. Spray the
bottom and sides of a 13x9-inch pan with the cooking spray. Sprinkle flour
lightly on a countertop or large cutting board. Gently push your fist into the
dough to deflate it. Pull the dough away from the side of the bowl, and place
it on the floured surface.
4. Using your hands or a rolling pin, flatten dough into a 15x10-inch
rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges.
Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch
side, roll dough up tightly. Pinch edge of dough into the roll to seal edge.
Stretch and shape roll until even and is 15 inches long. Using a sharp serrated
knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices
slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a
warm place about 30 minutes or until dough has doubled in size. Remove plastic
wrap.
5. Move the oven rack to the middle position of the oven. Heat the oven to
350°F. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls
from pan; place right side up on a cooling rack. Cool 5 minutes.
6. In a small bowl, stir glaze ingredients until smooth, adding enough milk so
glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the
tip of a tableware teaspoon, moving the spoon back and forth to make thin lines
of glaze. Serve warm.
Makes 15 rolls
And now let’s spice it up with some Chile Rellenos! YUMMY!!
| |||||||
| ********************************************* And be sure to check out the rest of the stops on the hop!
11/21: A Page In The Life
11/22: Babs Book Bistro
11/23: The Phantom Paragrapher
11/25: Book Bags and Cat Naps
11/26: Sapphyria's Book Reviews
11/27: Book Devotee Reviews
11/28: Sandra Cox
11/29: Theresa Stillwagon
11/30: Sharon Hamilton, Author
12/1: Fictional Candy
12/3: A Writer's World
12/4: Reviews By Molly
12/9: Lindsay's Scribblings
12/10: As the Pages Turn
12/13: Journey with Books
12/14: My Devotional Thoughts
12/15: Writers and Authors
12/16: My Un-Entitled Life
12/18: Harlie's Books
12/19: Coffee Beans & Love Scenes
CONTEST IS OVER
Giveaway is open internationally for an Ecopy of Dating 911 by Kathleen Grieve. Please be sure to comment below with your email address (if your profile does not have a way to contact you) so that I can contact you once the giveaway is over! Giveaway will end December 7 at 11:59pm, open to persons aged 16 and older. I will post a winners announcement here on Fictional Candy and email the winner. Thank you for stopping by!
And a sincere Thank you to Kathleen Grieve! Thank you for taking over today on Fictional Candy. I can't wait to try out that Chili Rellenos recipe! Best of luck to you with your new release! *Liz
| |||||||
