36 replies to this topic

[Nikko]

A new day, a new cookie. This is not originally my recipe, but I love it and wanted to share it. Dont mind the name, their awesome cookies.

Play Dough Cookies



3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring


1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.

2. In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.

3. Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet.

4. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

[Cloud]

Recipe! --Click here to view--

A new day, a new cookie. This is not originally my recipe, but I love it and wanted to share it. Dont mind the name, their awesome cookies.

Play Dough Cookies



3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring


1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.

2. In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.

3. Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet.

4. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

Quite a colourful cookie, Nikko!

[Nikko]

Okay, I am a day late with the last cookie of cookie week. I'm sorry, yesterday was busy. Here for your enjoy meant is a fall cookie that I truely love. And I really suggest getting TyLing crystallized ginger from the asian section of the grocery, it's 1/3 the price of the normal stuff and perfect for this recipe.

Ginger Snap Cookies

3/4 cup unsalted butter
1 cup packed brown sugar
1/4 cup molasses
1 eggs
2-1/4 cups unbleached all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon and 1-1/2 teaspoons grated fresh ginger
1/2 cup chopped crystallized ginger

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.

3. Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool on wire rack.

**I love these cookies for the holidays, they are worth the extra time and ingrediants that go into them. It's better then any store brand cookie**

[Nikko]

CAKE WEEK!!!

No, it's not a lie, it's cake week!!! 7 days and 7 recipes of yummy cakes. Lets get it started with a lovely fall cake that is well suited to both a cream cheese frosting or butter cream.

Honey Spice Cake

1/2 cup firmly packed brown sugar
1/4 cup butter softened
1/3 cup sour cream
1/3 cup orange juice
1/4 honey
2 egg whites
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Heat oven to 325°F

In a large mixing bowl combine brown sugar, butter, sour cream, orange juice, honey and egg whites. Beat at low speed, scraping bowl often until well mixed. Continue beating and gradually add flour, baking soda, cinnamon, ginger and salt until well mixed. (1-2 minutes) Pour batter into greased 9 inch round cake pan and bake for 35-40 minutes or until tester can be inserted into center and come out dry.

[Onionhead Attacks]

C-c-c-c-c-CAKE!!! DX noooooo how could you... I don't have a kitchen to bake in

[Nikko]

I'm sorry, next week is real food week, so I dont think you'll even be able to make that.

[Onionhead Attacks]

*rubs hands together evilly* Looks like it's time to hijack borrow a friend's kitchen!

[Derock]

Nikko, where's the pictures?! I wanna see pictures of the yummy food/desserts!

[Nikko]

I don't have photo's of all the recipes because some are from my training where I had no camara. Since I have no mixer at this time, I can't make them and show you. But I'm getting a mixer for christmas, so I'll come in and post all the photo's I missed at that time. Today's cake comes with a photo, so there will be yumminess to look at.

[Cloud]

Thanks for the recipes, Nikko.

I'm so sending these to my sister and telling her to make some.

[Nikko]

I'm late, so today you'll be getting 2 recipes, first will be one of my all time favorite fall desserts. It's all the yumminess of a pumpkin pie in a cake! This is sorta a complicated recipe, so I suggest grabbing mom or grandmom or an aunt* if your new to baking. It's like a swiss roll or jelly roll, so you will need a cookie sheet with sides. I really suggest printing this one and reading it over before you get started.

Pumpkin Roll




3 eggs
1 cup white sugar
2/3 cup canned pumpkin(if your only making one, get the smallest can possible)
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped walnuts
confectioners' sugar for dusting

1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.

2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.

3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.

5. When cake has cooled for a few hours. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.


*This isn't to say the men in your family can't cook, it's just that most women are more willing to help with baking troubles.

Edited by Nikko, 18 November 2008 - 09:44 PM.

[Nikko]

Strawberry Cake!!!!



2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two - 9 inch round cake pans.

2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

[Derock]

O_O

OH! MY! GOD!!! That cake...

I wanna taste it!!!

[Sakura Blossoms]

Ebil pikatures, Neko-sis...so ebil and nummy ;_;

*Makes grabby hands at teh cake and cookies* >.<

[Nikko]

In all the insanity of going out of town for a week in November, I totally forgot about and lost track of this thread. I'm really sorry about that. So to make up for it, I'll take recipe request. Dinners, snacks, cookies, cakes or pies.

[Nikko]

*dusts off thread* yeah...we're just going to say that Bugnin has had me locked up so I couldn't post.

Anyway

Peanut Butter White Chocolate Trash

This is a massive and tasty recipe. If you make a full batch you better plan on having a way to share lots of it. A half batch is enough for a family or few friends to enjoy for a few days or at a party. You can change out cereals and add nuts if you'd like, it's very easy to change it up.

4 cups Honey Chexs
4 cups Peanut Butter Captain Crunch(or Reese's Puffs)
4 cups Honey Combs(of Honey Graham O's)
1 16oz bag of Reese's Pieces(of M&M's if you want more chocolate)
1 10oz Bag of Pretzel twists or Sticks
1 package of White chocolate almond bark (check the baking aisles, it's a heavy package of white chocolate for melting)
1 10oz bag of peanut butter baking chips.

Combine all of your dry ingredients in a large container. I had to use a large bucket with a trash liner, that made it easier to mix it. Melt your chocolate and peanut butter chips in the double boiler. The microwave works well too, but be very careful, only heat in 30 second intervals and stir every time between. After your chocolates are melted and smooth add them to your dry ingredients and toss or softly stir to coat them. I use a trash bag for a full batch because it's easier to coat everything quickly

Once your mix is coated turn out contents on to a foiled lined cookie sheet. Let cool and break into pieces. Store in an air tight container, it takes 3 gallon sized zip bags to hold a full batch. Trust me, this is a large recipe and best shared with others, it great for cookie exchanges and bake sales too.

(I will add a decent photo if I can get one, so far it's hard to get one)

[Nikko]

Well, to be honest there's a reason I vanish. I was working, pretty much non-stop as a pastry chef in a casino. While it's still up there(in my brain) I'll also post the back breaking amount of cheese cake I made every week.

Michelle's Cheese Cake(60 lbs worth)

30#(pounds) Cream Cheese - room temperature
10# sugar
4# sour cream
48 whole eggs(no shells please)
96 egg yolks(you have fun separating those)
1/2 cup vanilla extract

The first step for this is starting with cracking eggs. It takes forever! Room temp eggs separate a little easier then cold ones right from the fridge. After you have all your eggs taken care of you'll start of the real work. Yep that was just prep, sorry to say.

Combine your cream cheese and sugar and start your mixing process. Low speed till everything is softened, scrapping the side a few times to assure that you wont have any lumps of cream cheese as you work. After it's soft add your sour cream and vanilla. Once incorporated scrap the sides of your mixer again. Slowly add your whole eggs, about 6 at a time and wait for them to be full incorporated before adding the next batch. Once done with the whole eggs add you egg yolks in about 10 at a time. This process all goes much faster then you think since if your making this your using an industrial mixer that could fit a small child or krisk in the bowl. After fully mixed but this bad boy into 2 6 gallon buckets and stash it in the fridge for the next shift.

What you wanted to bake it? That wasn't my job, I was the manual labor since no one else could lift the 60+ pounds of batter. Oh okay, when baked in a 8inch spring form pan it takes about 3 hours to cook. But if you want to do this at home it's best to follow the recipe on the Philadelphia cream cheese package, this recipes is a weeks worth of cheese cakes batter for an entire casino.

( I have no photo's of this process, but there's still come batter fused to my work shoes if your interested)