Happy Fall everyone. I had a request for my zucchini bread recipe, so that will be my next post. Just wanted to give you a heads up. I will be posting it the first week of October. If you have zucchini growing in your garden, be sure to save some to make this delicious bread.
Thanks to everyone for taking the time to check out my site. Believe it or not I have received some rather mean comments for posting a link to this page on some message boards. Really, I just don't understand what is wrong with people these days. It makes me rather sad. Anyway I have decided not to let all that negativity get in my way.
Write me a note or send me a recipe, maybe I will post it.
:)
Monday, September 22, 2008
Monday, September 8, 2008
What is "Baked on the Beach"
Hi all,
I am from Revere Massachusetts. Home of America's first public beach, Revere Beach. It's a beautiful place. Anyway, I love to bake so I am creating this blog to post some of my favorite recipes and share them with you and my friends who keep bugging me. The recipes used are mostly obtained from books and websites. I love to tweak them to my liking. Take out a little flour and add more baking chocolate, get it?? Chocolate is one of my favorites. Sometimes I may add ingredients to chocolate cakes and cookies, like cinnamon, nutmeg or my other great love COFFEE.
I can cook too, so once in a while I may post something other than baked goods, just to throw you off. This months recipe is my family's favorite cookie. Chocolate Shortbread Cookies (or as Dad calls them chocolate balls). Try them out. Let me know what you think, good, bad, something that may make them better. I am open to it all.
Chocolate Shortbread Cookies
These make a great gift, they store well.
3/4 cup sugar
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla
1 egg
2 cups all purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
Preheat oven to 325 degrees F. Beat in large bowl or mixer 3/4 cup sugar, butter and shortening until light and fluffy. Add vanilla and egg; blend well. Stir in flour, cocoa and baking power; mix well. Shape dough into 1 inch balls, I use a 1 inch cookie scoop, it is much easier and quicker. Just scoop and drop on to ungreased cookie sheets. Now use your imagination. I like to decorate them somehow. Usually I will drop them in a bowl of Non Pareils Sprinkles and swish them around so the sprinkles stick to the top of the cookie, then I place them back on the cookie sheet. I have also pushed an M&M in the top of each or a chocolate chip morsel and even a chocolate covered espresso bean. Yum.
Bake at 325 degrees F for 8-13 minutes or until set. I usually go for 10 min. Cool 1 minute and remove from cookie sheets.
Quick Note: My favorite all time cookie sheets are made by Wilton and are non-stick 17.25 x 11.5 x 1 inch. I purchased them at HomeGoods for 5.99 each. Next time I make these I will post a pic.
I am from Revere Massachusetts. Home of America's first public beach, Revere Beach. It's a beautiful place. Anyway, I love to bake so I am creating this blog to post some of my favorite recipes and share them with you and my friends who keep bugging me. The recipes used are mostly obtained from books and websites. I love to tweak them to my liking. Take out a little flour and add more baking chocolate, get it?? Chocolate is one of my favorites. Sometimes I may add ingredients to chocolate cakes and cookies, like cinnamon, nutmeg or my other great love COFFEE.
I can cook too, so once in a while I may post something other than baked goods, just to throw you off. This months recipe is my family's favorite cookie. Chocolate Shortbread Cookies (or as Dad calls them chocolate balls). Try them out. Let me know what you think, good, bad, something that may make them better. I am open to it all.
Chocolate Shortbread Cookies
These make a great gift, they store well.
3/4 cup sugar
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla
1 egg
2 cups all purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
Preheat oven to 325 degrees F. Beat in large bowl or mixer 3/4 cup sugar, butter and shortening until light and fluffy. Add vanilla and egg; blend well. Stir in flour, cocoa and baking power; mix well. Shape dough into 1 inch balls, I use a 1 inch cookie scoop, it is much easier and quicker. Just scoop and drop on to ungreased cookie sheets. Now use your imagination. I like to decorate them somehow. Usually I will drop them in a bowl of Non Pareils Sprinkles and swish them around so the sprinkles stick to the top of the cookie, then I place them back on the cookie sheet. I have also pushed an M&M in the top of each or a chocolate chip morsel and even a chocolate covered espresso bean. Yum.
Bake at 325 degrees F for 8-13 minutes or until set. I usually go for 10 min. Cool 1 minute and remove from cookie sheets.
Quick Note: My favorite all time cookie sheets are made by Wilton and are non-stick 17.25 x 11.5 x 1 inch. I purchased them at HomeGoods for 5.99 each. Next time I make these I will post a pic.
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