Posts for EZ Baking Category

The Big Pantry Cleanout

Cookies, Desserts, EZ Baking, Recipes - Jennifer - February 11, 2011

Does this ever happen to you? One day, you feel like there’s nothing in the house to eat, even though your pantry is so crammed with “stuff” that it wants to explode when you open the door? Well, we had been completely out of snacks for school lunches for some time, and I made a stock-up run to a certain warehouse club. When I realized I had no room to put anything away, I started a pantry audit and reorganization. I found that I had FOUR unopened cans of Canada’s Pure Jam (two cherry/two raspberry), which didn’t even take into account the open one in the fridge!

So when we were deciding what to make for Valentine’s Day, it was a no-brainer that jam would be involved. Here’s what we came up with:

Peanut Butter & Jelly Cookies

1 c. butter, softened
3/4 c. sugar
1 egg yolk, beaten slightly
2 tsp. vanilla extract
1/2 c. crunchy peanut butter
2-1/2 cups all purpose flour
4 tbsp. jam or jelly, flavor of your choice
pinch of salt

Preheat oven to 375, and line your cookie sheets with baking parchment or waxed paper.  Mix sugar and butter, then beat in egg yolk, vanilla extract and peanut butter.  Sift together flour and salt into the mixture and stir until combined thoroughly.  This makes some dense dough, so a husband or partner with large hands and strong arms is highly recommended!  Scoop out tablespoons of dough and hand-form into balls, spacing them well on the cookie sheets.  Dampen the handle of a wooden spoon to make hollows in the middle of each cookie, and fill with your jam or jelly.  Bake for 12-15 minutes until golden brown; cool on cookie sheets for 5-10 minutes and then on a rack.  This makes about 25 cookies, so we doubled the recipe. 

They might not be pretty, but they sure are good!

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Favorite Valentines Day Treat

EZ Baking, Recipes - Kayla - February 14, 2010



I started whipping this treat up on Valentines Day a afew years back for a dinner with friends. It was such a hit that I have been asked to make it each year. Serve it up for your sweety this Valentines Day!


  • 1 cup(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 3 tablespoon(s) shortening
  • 3 tablespoon(s) margarine or butter, (see direction step 1)
  • 1/2 cup(s) margarine or butter, (see direction step 3)
  • 6 ounce(s) semisweet chocolate
  • 1/4 cup(s) sugar
  • 1 teaspoon(s) vanilla extract
  • 1/2 cup(s) heavy or whipping cream
  • 3 large eggs
  • White-Chocolate Hearts, for garnish (see directions below)


  1. Preheat oven to 400 degrees F. In bowl, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 3 tablespoons margarine or butter until mixture resembles coarse crumbs. Add 3 tablespoons cold water, 1 tablespoon at a time, tossing with fork just until mixture is moist enough to hold together.
  2. On floured surface, with floured rolling pin, roll dough into an 11-inch round. Press dough onto bottom and up side of 9-inch tart pan with removable bottom. Trim edge even with rim of pan. With fork, prick dough in many places to prevent puffing and shrinking during baking. Line tart shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake tart shell 15 minutes; remove foil with weights and bake 10 to 15 minutes longer until golden. Cool in pan on wire rack 15 minutes. Turn oven control to 350 degrees F.
  3. While crust is cooling, prepare filling: In 1-quart glass measuring cup, combine semisweet chocolate and 1/2 cup margarine or butter (1 stick); cover with waxed paper. In microwave oven, cook on High 1 1/2 to 2 1/2 minutes until almost melted; stir until smooth. Stir in sugar and vanilla. In small bowl, with fork or wire whisk, lightly beat heavy or whipping cream and eggs. Blend some warm chocolate mixture into egg mixture; stir egg mixture back into chocolate mixture until blended.
  4. Pour warm chocolate mixture into tart shell. Bake 20 minutes or until custard is just set (center will appear jiggly).
  5. While tart is baking, prepare White-Chocolate Hearts (see below)
  6. Cool tart on wire rack; refrigerate to serve cold. Garnish with White-Chocolate Hearts.
  7. WHITE-CHOCOLATE HEARTS: With pencil, draw outline of 12 hearts, each about 1 1/2 inches all around, on piece of waxed paper. Place waxed paper, pencil-side down, on cookie sheet; tape to cookie sheet. Melt 1 1/2 ounces white chocolate*, coarsely chopped. Spoon warm white chocolate into small decorating bag with small writing tube; use to pipe heart-shaped outlines on waxed paper. Set aside to dry.
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Best Wheat Banana Bread EVER!

EZ Baking, Recipes - Kayla - January 16, 2010

Banana Bread

I found this recepie  at searching for a GOOD whole wheat banana bread that was worthy to be served with   butter and a cup of  coffee to my friends. After I tried dozens dense, dry failure, I finally found this wonderful one! The only thing I did was add mini chocolate chips to the batter at the end  for a sweet surprise.

Enjoy really! Soooo Good

Moist Whole Wheat Banana Bread Recipe and Instructions:

Be sure to use ultra ripe bananas for this. Their skins should be mottled black and they should feel soft to the touch. Using what you would normally consider to be ripe bananas will diminish the bread’s rich flavor.

½ cup (1 stick or 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey (I used sugar – works fine)
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces – guess my whole wheat is heavy)
½ cups (2 ounces) chopped walnuts

Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

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Tis The Season

EZ Baking, Recipes, Tips & Tricks, Uncategorized - Kayla - December 6, 2009

Ok ,so I have to admit while I like to cook all year long. I LOVE to bake at Christmas. Yes I am that girl with 15 bags of marshmallows, more chocolate squares than should be allowed, and all the assorted holiday tins from isle 7 in my cart. And that is just the day after thanksgiving trip to walmart.

It’s true  meer days into December my kitchen turns into something from a keebler elf factory scene.  Which leaves my entire house smelling amazing ,and my door bell ringing more often than usual from wood be taste testers that were just in the neighborhood. And while I might throw some extra flour in my hair and play up the complexity of my fudge recipe, I love every second of it.

So here are some of my favorite easy holiday baking recepies for this year! Put some in a tin for unexpected guest gifts or just eat them for yourself! As long as someone enjoys them I will be happy.

Pumpkin Gingerbread


  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 (15 ounce) can pumpkin puree
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  4. Bake in preheated oven until toothpick comes out clean, about 1 hour.



  • 3 cups semisweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup butter
  • 1 cup chopped walnuts (optional)


  1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
  2. Pour into well-greased 8×8-inch glass baking dish. Refrigerate until set.

Peppermint Brittle Recipe Pepermint Brittle


  • 2 pounds white chocolate
  • 30 small peppermint candy canes


  1. Line a large jellyroll pan with heavy-duty foil.
  2. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
  3. Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.

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Three things to do with one can of pumpkin pie mix

EZ Baking, Tips & Tricks - Kayla - October 25, 2009

This entry to the fall recipes actually includes three! I had a can pf Pumpkin Pie mix in the pantry that needed to be used & just started experimenting. What I found was that you can make a can of pie mix go along way. And the proceeds are delicious!

First we start off with a simple pumpkin cream cheese danish.

You will need:

  • A few spoon fulls of pumpkin pie mix
  • Cream cheese
  • Crescent rolls

What you do:

Mix the pumpkin with the cheese & spread in the rolled out crescent dough. Wrap the dough over the mix & bake as directed on the roll tube. Sprinkle with pie seasoning or cinnamon!

Ohh so good with coffee & a friend!

Well as you will notice you still have most of a can of pie mix left so lets get to it!

Yummy Pumpkin Spice Cupcakes with Autumn flavored frosting!

(Sorry no picture my family ate them all before I got my camera out. I guess that’s saying something!)

What you need:

  • 1 (15 ounce) can solid pack pumpkin 2/3 cup
  • 3 eggs
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 1 (18.25 ounce) package yellow cake mix or spice mix (really any you have in the pantry will work)
  • 1 tbls pumpkin pie spice (unless you use spice cake in which case I would omit all together)
  • In a large mixing bowl, combine the pumpkin, eggs, sugar and oil; mix well. Add cake mix and pumpkin pie spice; beat for 2 minutes. Pour into a greased or lined cupcake pan. Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack completely before frosting!

    Autumn Frosting:

    • 1can of white frosting
    • 1block of ream cheese
    • Remainder of pumpkin pie mix
    • Pumpkin pie spice to taste

    Just start whippin until it’s fluffy, & tastes just the way you like it, which may require many spoon samples.  (Just  a note left over frosting is great on a graham cracker for breakfast! )

    Frost your cupcakes & enjoy with the ones you love by the fire with some hot apple cider!

    So there you go one can three recipes to warm your sole, fill your belly, & not take your entire day.-Happy Fall

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    Crowd Pleasing Smothered Ritos

    EZ Baking, Recipes, Tips & Tricks - Kayla - September 29, 2009

    This past week we had a large group in for a family wedding.  I took a night on the dinner schedule & had to feed 2o people. This was no prob with this quick recipe for smothered burritos that is always a crowd fav!

    What You’ll  need:

    1.5 lbs of ground beef

    1 chopped onion

    1-2 packages of tortillas

    1 large can Re-fried beans

    1 can sliced olives

    1large can pork green chili

    1lbs shredded cheddar cheese divided


    How To:

    Brown & drain beef, add onion & heat through (my hubby adds taco seasoning to his ground beef, but I just s&p) add beans to beef & stir until mixed. Fill shells with meat mix & half of the cheese. Place in pan & top with green chili, remaining meat, & olives

    Place in 425 degree oven covered for about 20 min, then uncover & let drown. I like them when they are a little crisp on the edges but be careful not to toast the bottoms or they will be hard to cut.

    Top with sour cream, lettuce &  tomato for a supreme burrito!

    These are great on a week night or game day! I usually just serve with chips & guacamole, & maybe a salad because they are so filling.

    *Try doubling the recipe, making  pan through the stages but don’t bake it freeze it & it will be ready to pull out and bake on a night when you are short on time.

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    Autum Treat

    EZ Baking, Recipes - Kayla - September 16, 2009

    Fall is in the air and that means I am aching to spend more time in the kitchen. Something about a windy chilly fall day gives me permission to retreat to the house for some baking or canning.

    One of my favorite recipes to make & share in early fall is pumpkin butter. This thick inviting butter is like pumpkin pie in a jar!I make a batch & take it to my neighbors each year to signify that fall has arrived and it’s time to go inside, get cozy, & let the aroma of fall fill your kitchens and warm your tummies.

    Oh did I mention that this is super easy to make & EVERYONE loves it?


    • 1 (29 ounce) can pumpkin puree
    • 3/4 cup apple juice
    • 2 teaspoons ground ginger
    • 1/2 teaspoon ground cloves
    • 1 1/2 cups white sugar
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg


    1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
    2. Transfer to sterile containers and chill in the refrigerator until serving, water bath can like a regular butter such as apple butter, or freeze in a freezer jam container. The cool thing is that this is a super versitile recepie so you can store it according to your skill level & your time! Make it quick & stick it in the fridge or doll it up for a gift :)


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    Chicken Pot Pie Home Made…Ok Almost

    My family loves my chicken pot pie! I get rave reviews every time I make it. It is so simple to throw together I often make it for new moms or sick friend, and get asked for the recipe every time.

    So I have decided to share it with you. Sharing this will certainly strip me of my credibility as a” cook “because it is just so simple, but I am willing to risk it!

    You will need:

    Two store bought refrigerator pie crusts 9″

    Can each of cream of Mushroom & cream of chicken

    1/4 cup milk or water

    Cooked chicken or turkey left over or purchased from the deli

    Bag of frozen mixed veggies

    One onion small & diced up


    To make:

    Pre  heat oven to 425

    Place one pie crust in pie plate on bottom set aside

    Mix soups , milk, veggies, onion, chicken & s&p to taste in bowl

    Fill Pie crust

    Top with second crust

    Cut steam slits in top crust

    Bake at 425 for 20 min or so (until crust is done & inside is bubbly)


    Use a cookie cutter to cut shapes in top crust before putting it on top

    Also try Cajun seasoning instead of s&p mmmm with a kick

    Mix it up & try any filling you like, you cannot go wrong when its warm & creamy between pie crust

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    The Road to Hana is paved with banana bread

    EZ Baking, Tasty Travels - Kayla - March 10, 2008

    One of my most favorite memories of Maui is the delicious banana bread we ate a roadside stand during our drive along the famous Road to Hana.

    I’ve looked everywhere online (and I’m not the only one, from all the discussion boards I’ve read) and can’t find a recipe that comes close.

    The one below is pretty good.  In the meantime, I’d  love to hear from anyone who has the inside scoop on how to make the real deal!

    ½ cup Water
    1 ½ cup Granulated sugar
    3 each Egg
    1 ¼ cup Oil
    1 ¾ cup Flour
    1 ¼ cup Over ripe banana, mashed
    ¼ tsp. Salt
    ¼ tsp. Baking powder
    ½ tsp. Baking soda
    ½ cup Macadamia nut, chopped
    1 ¼ cup Crushed pineapple (drained)

    Mix oil and sugar together thoroughly. Add bananas, eggs, and water.

    Sift dry ingredients and blend into mixture; DO NOT over mix.

    Dust macadamia nuts with flour.

    Fold dusted macadamia nut and pineapples into mixture.

    Lightly grease and paper line loaf pans.

    Pour batter into loaf pans. Bake at 350º F for 1 hour or until firm.

    Yields 3 mini loaves.

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    Impress them with Perfect Popovers

    EZ Baking - Kayla - February 21, 2008

    I am probably the world’s worst cook (I never learned how, and now that I’ve had a baby, I hardly have time to wolf down a Luna Bar).

    But I just saw a popover mix in the grocery store that I thought I’d experiment with, and it worked–to my amazement! You just stir it together, let sit for 20 minutes and pour into a popover pan (just like a cupcake pan but with rounded edges).

    After I did this and opened the oven door, I was thrilled to see an entire pan of perfect popovers that looked like an expert chef created them, and they’re delicious too.

     The mix is King Arthur Flour Popovers All-Natural Quick Mix–and they make an organic version too.

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