Wednesday, April 18, 2012

Pumpkin Snickerdoodles in...April?

It may not be fall, but who says you can't bake with pumpkin?  Trust us - you'll love the result!

Pumpkin Snickerdoodles
Recipe adapted from Baked Perfection 
Photos by Bake Yourself Happy

                                         Pumpkin Snickerdoodles

  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 3/4 cups sugar
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 2 1/2 - 3 tablespoons cinnamon

  1. PREHEAT oven to 400F.
  2. WHISK together flour, cream of tartar, baking soda, salt, and pumpkin pie spice in a large bowl.
  3. MIX together butter and 1 1/2 cups sugar until light and fluffy.  Add the egg and beat until combined, then add the pumpkin puree and beat until combined.
  4. ADD the flour mixture and beat slowly, until combined.
  5. COMBINE 1/4 cup sugar and cinnamon in a shallow bowl.  The cookies will be rolled in this mixture.
  6. ROLL dough into 1 or 1 1/2 inch balls and roll in the cinnamon sugar.  Place onto a lightly greased baking sheet.
  7. BAKE for 10-12 minutes, or until edges are just set and begin to brown.  This can be hard to notice, so watch carefully!  Make sure the centers remain soft.
  8. COOL on the baking sheets roughly 5 minutes (less if the cookies start to crisp too much and lose their softness).  Remove from the baking sheet and ENJOY!

Snickerdoodle cookies are a fabulous treat.  There's something about the smell of cinnamon drifting from the oven that makes every mouth water.  And if you love soft cookies like we do, a snickerdoodle done right can be your best first.  Warm, soft, and cinnamony - what more could you want?  Try adding pumpkin - that's what you'll want.  We've found that the pumpkin adds an incredibly smooth texture to the snickerdoodles.  Without overwhelming the cinnamon flavor that snickerdoodles are known for, the addition of pumpkin and pumpkin pie spice add subtle taste variations that will definitely make you smile.  While these are perfect in the fall (and for Thanksgiving!), there is absolutely no need to wait until September, October, or November to whip up a batch.

Wednesday, March 28, 2012

It's All Greek To Me

These Greek-themed wraps are sure to please!

Greek Hummus WrapRecipe adapted from
Photos by Bake Yourself Happy

Greek Hummus Wrap

*Note - We found it easiest to prepare these one at a time.  The recipe below is for one wrap.
1 large sun-dried tomato wrap
1/4 cup feta cheese
1/4 cup red pepper, diced
1/4 cup cucumber, diced
2-3 leaves of lettuce
4 tablespoon hummus
3-4 kalamata olives, pitted

  1. SPREAD hummus onto flattened wrap.  Spread slightly off-center (it's easier to roll up).
  2. SPRINKLE feta cheese, red pepper, cucumber, and olive on hummus.
  3. PLACE lettuce leaves on top of hummus and other toppings.
  4. ROLL tightly, but do not fold ends in.
  5. CUT into small (1") pieces and enjoy!

Saturday, March 10, 2012

Southwestern Chicken Salad

A simple, filling salad when you need that southwestern kick.

Southwestern Chicken Salad
Recipe adapted from For the Love of Cooking
Photos by Bake Yourself Happy

Southwestern Chicken Salad

1/2 cup chopped cilantro
1/4 cup olive oil
Juice from one fresh lime
1 tablespoon red wine vinegar
1 clove garlic, minced
1/2 teaspoon oregano
Shredded lettuce
Grape tomatoes
Small red bell pepper
1/2 cup black beans
1/2 cup corn
1 diced avocado
Sharp cheddar cheese

  1. MIX together the cilantro, olive oil, lime juice, red wine vinegar, garlic, and oregano.  Set aside for roughly 30 minutes.  (For the Love of Cooking suggests using a blender for the dressing...mixing vigorously worked for us though!)
  2. ADD tomatoes, avocado, bell pepper, black beans, corn, and cheese to lettuce.
  3. TOP with your the cilantro dressing (cilantro lime vinaigrette).  Enjoy!
*Note - We kept everything separate and added individually.  This worked well for us, and made keeping the dressing for leftovers really easy!

Sorry for the pictures - we just had our cell phones!

Monday, March 5, 2012

Italy on a Toothpick

Not your typical "Little Italy"

Caprese Skewers
Recipe from Bake Yourself Happy
Photos by Bake Yourself Happy

Caprese Skewers
  • Fresh basil leaves
  • Grape tomatoes
  • Fresh mozzarella pearls (tiny)
  • Toothpicks
  • Balsamic vinaigrette

  1. PIERCE a grape tomato, a mozzarella pearl, a grape tomato, and a mozzarella pearl with a toothpick.
  2. CAREFULLY wrap a fresh basil leave around the tomato/mozzarella skewer.  Pierce each end of the basil leave with the toothpick.
  3. DRIZZLE with balsamic vinaigrette and let marinate for at least 30 minutes.  You can marinate for much longer, but we recommend at least 30 minutes.  Enjoy!

Sunday, February 26, 2012

Orange You Glad We Made Scones?

They're [cran]berry good!

Cranberry Orange Scones
Recipe adapted from King Arthur Flour
Photos by Bake Yourself Happy

Cranberry Orange Scones

  • 1 3/4 cups whole wheat flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 5 tablespoons unsalted butter, chilled, cut in pieces
  • 1/2 Craisins
  • 1/3 cup half and half
  • 1 heaping tablespoon orange juice
  • 1 large egg
  • 1 large orange peel, grated

This is what your butter-flour mixture should look like!
  1. SOAK the Craisins in warm water for a few minutes to remove excess sugar.  Set out to dry.
  2. PREHEAT oven to 425 F and lightly grease a baking sheet.  We used a scone pan, which was way awesome to use!
  3. COMBINE flour, sugar, baking powder, salt, and allspice in a medium mixing bowl.
  4. ADD butter pieces and mix until you have a very grainy mixture.  The mixture should not be smooth.
  5. STIR in the cranberries.
  6. COMBINE half and half, orange juice, egg, and grated orange peel in a separate bowl.  Once mixed, add to the flour mixture until dough is smooth.
  7. FLOUR a work surface and turn dough onto surface.  
  8. KNEAD the dough a few times, then form into an 8" circle that is roughly 1/2" thick.
  9. PLACE the dough on the baking sheet, and cut into 8-10 wedges, depending on how many (and how big) you want the scones to be.  Separate slightly.
  10. BAKE for 10-15 minutes.  You will want to check them at 10 minutes, then every minute or so if they are not yet done.  You'll know they are done when the kitchen smells incredible and a toothpick comes out clean when inserted.
  11. REMOVE from the baking sheet immediately, and enjoy!

Thursday, February 16, 2012

Slap Yo' Momma Shrimp Po' Boy

This Southern-inspired sandwich is so good you'll want to slap yo' momma - but don't.  Inviter her over for dinner instead!

Cajun Pan-Seared Shrimp Po' Boys with Remoulade Sauce
Recipe by Bake Yourself Happy and adapted from (Rita~)
Photos by Bake Yourself Happy

Remoulade Sauce

  • 3/4 cup plain yogurt
  • 1 1/2 tablespoon yellow mustard
  • 1 1/2 tablespoon ketchup
  • 3/4 tablespoon lemon juice
  • 3/4 tablespoon Worcestershire sauce
  • 4 scallions, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoon hot sauce
  • 1/4 teaspoon ground black pepper
  • *Note - this made enough for five sandwiches with plenty left over.  It's good sauce, so you'll probably use it on other food.  If not, you'll want to consider scaling down the recipe.

Cajun Pan-Seared Shrimp Po' Boys
  • 2 tablespoons remoulade sauce (above)
  • 3/4 lb medium shrimp, thawed, deveined and shelled
  • 1 tablespoon olive oil
  • 1 1/2 tablespoon cajun spice
  • Lettuce
  • Tomato, sliced
  • Whole wheat hoagie rolls (we used hot dog buns!)

  1. COMBINE yogurt, mustard, ketchup, lemon juice, Worcestershire sauce, scallions, parsley, celery, garlic, paprika, hot sauce, and black pepper in a medium mixing bowl.
  2. STIR until well blended.  Place in refrigerator for about 60 minutes.
  3. SET oven to broil.
  4. COMBINE shrimp and cajun spices in a medium bowl.
  5. PLACE rolls on a baking sheet, insides facing up.  Put in oven until lightly toasted and crisp.
  6. SPREAD olive oil in a large skillet.
  7. COOK shrimp on medium high.  Shrimp should all touch the skillet to ensure even cooking, and will cook about two minutes per side.  You'll know they are done when they turn from opaque white to solid white, and can test but cutting one open.  The middle will be solid white.
  8. SPREAD 2 tablespoons of remoulade sauce on each roll.
  9. TOP with lettuce and tomato slices.
  10. ADD shrimp, and enjoy!