Dessert

[Taifallos]

Mmmm.... hope there's a lot of posts here...  

[Daikano]

Here's one from one of my favorite Food Network people! I plan on trying to make these when the family decides on our annual cookie night. The normal sugar cookie recipe follows. ^^

Chocolate Peppermint Pinwheel Cookies
Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Cookie Clause
1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.

Preheat oven to 375 degrees.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.

Yield: approximately 3 dozen, 2 1/2-inch cookies
Prep Time: 15 minutes
Cook Time: 7 to 9 minutes
Inactive Prep Time: 2 hours  

[Taifallos]

Banana Bread

3 or 4 ripe bananas
1/3 cup melted butter
3/4 cup sugar
1 egg beaten
1 tbsp vanilla
1 tsp baking soda
1 ½ cup flour
pinch of salt
1 tsp cinnamon or pumpkin spice

Note: This recipe does not use an electric mixer

Preheat oven to 350 degrees F. Place peeled bananas into mixing dish and pour melted butter onto bananas to soften them. Using a wooden spoon (or potato masher) mash mixture. Add sugar, egg, vanilla and spice. Sprinkle the baking soda and salt over bowl. Next add the flour. When everything is mixed thoroughly pour into a greased 4x8inch loaf pan. Bake for one hour. When removing the loaf from the oven let it cool on a rack before removing it from pan.


Baklava (Greek Dessert):

Filling:
1 lb sliced almonds
2 tbsp cinnamon
A few shakes of clove



Sauce:
1 cup honey
½ cup water
2 cups sugar
1 tsp lemon juice
1 tbsp vanilla

Other:
Melted unsalted butter
1 package fillo pastry

Mix the fillings in a bowl. In a pot heat the sauce ingredients and let boil for five minutes. In a large oven safe baking pan brush with butter. Lay down six sheets of pastry buttering each. Then add ¼ of mixture spreading evenly. Add another four sheets of pastry buttering each and add another ¼ of the mixture. Repeat this last step until all of the filling has been added. Make sure the top of the pan has four sheets of fillo ontop and butter well. Then cut the baklava in squares being sure all layers are cut through. Pour the sauce over pan. Bake in oven on 350 degrees F for aprox 30-40min or until golden brown.



The Chip of Chocolate:

1 1/8 cups flour
¼ tsp baking soda
½ tsp salt
½ cup butter
¼ cup brown sugar
½ cup sugar
1 egg (beaten)
1 tsp vanilla
½ pound chocolate chips

Preheat oven to 350 degrees F.

Beat butter, sugar, vanilla and egg together. Add flour, salt and baking soda. When thoroughly mixed add chocolate chips and finish mixing. Drop from teaspoon on to greased cookie sheet. Bake for ten minutes.

Vanilla Cake Cookies:

½ cup butter
1 cup sugar
1 egg (beaten)
¼ cup milk
5 tsp vanilla
2 cups flour
2 tsp baking powder
½ tsp salt
1 tsp cinnamon (leveled)

Preheat oven to 300 degrees F.

Mix butter, sugar, vanilla and egg together. Add milk and remix. Continue mixing while adding flour, baking powder, salt, and cinnamon. Drop onto greased cookie sheet and bake for twenty minutes.  

[[Barbarella]]

Does anyone bake pie?  

[Invisigoth0o]

sorry no, all i make is cheesecake, is it a pie or cake???  

[Taifallos]

Yum, I've baked a grand total of 1 pie. And the crust was pre-purchased. =) It was a fruit pie though-  

[Hero of Allen Fah]

This one's alittle long so bare with me. sweatdrop

Cinnamon Rolls
Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.  

[Eisoji]

I have none of my own recipes so here's one I found from one of my favorite comics: http://www.friendlyhostility.com/d/20080213.html It's just not the same without the pictures she drew with it. :3 It's White Chocolate Pound Cake.

I hope it's okay that I just put a link. sweatdrop  

[G O D 955]

My own little recipe blood muffins great for any vampire: 2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil



Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown.

when the muffins are done drizzle a 1 tea spoon of blood on each muffin(believe me one teaspoon is perfect not to mention potent)

WARNING I AM NOT LIABLE FOR ANY BODILY HARM DONE BY THIS RECIPE THIS IS PURLY FICTIONAL UNLESS YOU EXTENSIVE MEDICAL KNOWLEDGE OF THE HUMAN BODY AND YOU KNOW WERE TO CUT YOURSELF OR YOU HAVE A DEATH WISH DO NOT TRY THIS AT HOME