The Hobbyholic

I can quit any time.

Pumpkin Cookies October 25, 2012

Filed under: Baking,Recipes — thehobbyholic @ 11:55 am

Fall is the perfect time for pumpkin recipes. Pumpkin bread and muffins come to mind. Trader Joe’s has pumpkin ravioli and pumpkin cream cheese. We will definitely be trying those out this year. A few years ago a friend gave me a recipe for pumpkin cookies. Something different! Often times in the fall everyone has pumpkin bread and muffins but cookies – I’ve never seen those.

Pumpkin Cookies

Cookies:
1 cup sugar
1/2 cup butter
1 cup pumpkin
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
(I add 1/2 tsp ground ginger and 1/2 tsp ground cloves)

Frosting:
1/4 cup butter
1 tsp vanilla
2 cups powdered sugar
1 Tbsp + milk

Preheat oven to 375.
Mix sugar, butter, and pumpkin together in a large bowl.
Mix the flour, baking soda, baking powder, ground cinnamon, (ginger and cloves), and salt in a small bowl.
Slowly mix the dry ingredients into the pumpkin mixture. Blend well.
Drop by the tsp full on cookie sheet and bake at 375 F for 10-12 min or until golden.
On stove top in small pan, melt butter, add vanilla, then powdered sugar, then milk. Mix until smooth. Dip the top of the cooled cookies in frosting; let sit to harden. If the frosting hardens in small pan, just put back on stove to heat and if necessary add a little milk). Enjoy!

 

Chicken Tortilla Soup October 24, 2012

Filed under: Recipes — thehobbyholic @ 8:54 pm

Most people have energy during their second trimester but apparently I am a third trimester energy kind of gal. I think the hot temps this summer had a lot to do with that. Now that the weather has finally turned cool and fall is in the air, I have fired up the oven and cracked open the cook books.

Yesterday I made an old favorite, Chicken Tortilla Soup V that I found on Allrecipes.com years ago.

Chicken Tortilla Soup V

2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

 

Lemon and Grey May 20, 2012

Filed under: Cake Decorating — thehobbyholic @ 4:33 pm

I hosted a baby shower for a friend yesterday and the theme was yellow and grey with elephants. I saw a cake online that gave me a great idea for the cake.

Lemon cake with lemon curd filling and lemon buttercream frosting. Covered in fondant with a gum paste peony on top. My first peony and I have to say, it came out well. I’ll definitely be making more of these.

 

Billowing cake April 25, 2012

Filed under: Cake Decorating — thehobbyholic @ 12:25 am

I discovered a technique in cake decorating called billowing. It reminds me of fabric, so naturally I had to give it a go. I also tried out a new gum paste flower. Loved the final results.

 

Granola April 21, 2012

Filed under: Baking — thehobbyholic @ 4:10 pm

A few years ago a friend gave me a granola recipe she loves. I loved it, but never made it until about a year ago. Now I can’t stop making it. I go through phases of how much I eat at a time, but I always have it on hand. And now I have my mom hooked too.

Very simple recipe from Alton Brown. I usually double it and use all almonds (it’s what I have on hand) instead of a mix of nuts. Extra bonus: It is a fun one to include the daughter in. Lots of measuring and dumping. All things she loves about baking.

You can sub out different nuts and dried fruits too. Enjoy!

 

Alton Brown’s Granola Recipe
Ingredients

3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

 

My Husband Rocks Friday April 20, 2012

Filed under: My Husband Rocks Friday — thehobbyholic @ 4:22 pm

My husband is a hard worker. He works long hours to provide for our family and rarely, if ever, complains. Me on the other hand, I hate his long hours and I have a hard time hiding it.

The last show he worked on (he is a Post Production Supervisor for reality TV) ended about 4 weeks ago. He has been looking for another show and hasn’t stopped. Phone calls, interviews, meetings, consulting work, etc. He has another interview today and I am hopeful all goes well.

My Husband Rocks!

 

Cinnamon Roll Cake April 19, 2012

Filed under: Baking — thehobbyholic @ 3:46 pm
Tags:

I found this recipe on Pinterest. And it turned out wonderful. But of course I forgot to take a before picture. The after picture is just as telling though.

CINNAMON ROLL CAKE

http://www.chef-in-training.com/2012/01/cinnamon-roll-cake.html

CAKE:

  • 3 cups Flour
  • 1/4 teaspoon Salt
  • 1 cup Sugar
  • 4 teaspoons Baking Powder
  • 1 1/2 cups Milk
  • 2 Eggs
  • 2 teaspoons Vanilla
  • 1/2 cup ( 1 stick)  Butter, melted

TOPPING:

  • 1 cup ( 2 sticks) Butter, softened
  • 1 cup Brown Sugar
  • 2 Tablespoons Flour
  • 1 Tablespoon Cinnamon

GLAZE:

  • 2 cups Powdered Sugar
  • 5 Tablespoons Milk
  • 1 teaspoon Vanilla

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.