All I Want for Christmas!

Ah, Christmas time!  One of my faaavoritte times of the year.  I love Christmas!  I love the decorations, the scents and the smells.  And quite honestly, I cannot get around the whole Christmas season without a little bit of peppermint.

 

It seems that these days, it's all that I want.  Whether it's a cup of peppermint hot cocoa or a little minty-mint in my eggnog....I'm gaga over Christmas & peppermint this year!

 

 

Hence, my facsination with this recipe: My Red & White Peppermint Delights.  These babies are as easy as pie.  No really!

 

Here's what you'll need:

 

Chemeeka's Peppermint Cookie Treats

Cookie:

* one package of sugar cookie mix

* one teaspoon of peppermint extract

 

Frosting:

* half a teaspoon of peppermint extract (two separate places in the recipe)

* one bag of red candy wafers

* white sprinkles

 

Directions:

Prepare your package of sugar cookie mix according to the instructions, and add in one teaspoon of peppermint extract to the mix.  Bake according to the instructions.  Let the cookies cool completely on a cookie sheet or in an air-tight container.

 

Frosting:

 Once the cookies have completely cooled, begin working on your frosting.  Melt an entire bag of Wilton or name brand red candy wafers in the microwave for one minute on high heat.  Stir.  And place back in the microwave for another 30 seconds.  Remove from the microwave and even if the wafers are not completely melted, continue to stir until any lumps have become smooth.  Add half teaspoon of peppermint extract.  Frost each cookie with your peppermint-flavored red melts and cover with sprinkles right away.

 

Place the cookies on a shallow cookie sheet in the fridge for 20 minutes to set. 

 

And there you have the most delicious, easy-to-make, fun-to-look-at, put-you-in-the-holiday-spirit, if there ever was one, cookie.

 

 

Happy Holidays Everyone!

 

xo Chemeeka

 

 



I'm Back!

If there is one thing that I have found, it is the fact that I cannot run from baking no matter where I go!  It's inside of me & it is at the very core of me.  It's who I am & all that I love and will be.

 

 

I love to bake.

 

 

I can bake.  I can craft.  I can write.  I can do a lot of things but the thing that I love above (all of the things that I can do) is sweets/treats & baking.  That's me.  So that is why I am back, at Bakie Me Sweet!

 

Dust off your aprons honey, and grab the sugar.  'Cause we're getting back down to...the baking business!!

 

 

 

Love you ALL!

 

Enjoy the journey:-)

 

 

xo Chemeeka (for Bakie Me Sweet)

Apple Cider-Glazed Doughnuts

 

Apple picking season is here and there’s nothing more that keeps apples on the brain for me than my recipe for homemade apple cider doughnuts and a tall glass a milk.  So grab your aprons and let’s get to baking!

First you’ll need either an old-fashioned donut maker, that drops them into the oil hot or this nifty little pan that I picked up here.

You’ll start spraying your donut pan with a little bit of non-stick spray and combining 2 teaspoons of cinnamon with a tablespoon of granulated sugar and evenly sprinkling it into the pan.

 Shake off any excess onto a sheet of wax paper.

Blend your ingredients according to the recipe and fill up your donut pan.

Bake at 350 degrees for just 10-12 mins and voila!  You have your donuts:-)

Now, I decided to take it a step further and whip up this little glaze.  This one’s just 1/8 cup apple cider to two cups of powdered sugar and two teaspoons of cinnamon.  Just bring the cider and cinnamon to a low simmer and then quickly whisk in your powdered sugar.

 It will give you a thin syrupy glaze.  For something a little bit thicker to coat your donuts reduced the amount of cider to two tablespoons.

SEPTEMBER 4, 2012 FOOD

APPLE CIDER DOUGHNUT RECIPE, Y’ALL!

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Apple picking season is here and there’s nothing more that keeps apples on the brain for me than my recipe for homemade apple cider doughnuts and a tall glass a milk.  So grab your aprons and let’s get to baking!

First you’ll need either an old-fashioned donut maker, that drops them into the oil hot or this nifty little pan that I picked up here.

You’ll start spraying your donut pan with a little bit of non-stick spray and combining 2 teaspoons of cinnamon with a tablespoon of granulated sugar and evenly sprinkling it into the pan.

 Shake off any excess onto a sheet of wax paper.

Blend your ingredients according the recipe and fill up your donut pan.

Bake at 350 degrees for just 10-12 mins and voila!  You have your donuts:-)

 Now, I decided to take it a step further and whip up this little glaze.  This one’s just 1/8 cup apple cider to two cups of powdered sugar and two teaspoons of cinnamon.  Just bring the cider and cinnamon to a low simmer and then quickly whisk in your powdered sugar.

 It will give you a thin syrupy glaze.  For something a little bit thicker to coat your donuts reduced the amount of cider to two tablespoons.

Pour a tall glass of milk and you’re ready to enjoy!

Here’s the recipe:

Apple Cider Glazed Donuts

3 tablespoons of granulated sugar

2 1/2 teaspoons cinnamon, divided

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

2 large egg whites, lightly beaten

2/3 cup packed brown sugar

1/2 cup apple butter

1/3 cup pure maple syrup

1/3 cup apple cider

1/3 cup nonfat vanilla yogurt

3 tablespoons canola oil

1 teaspoon vanilla extract

Apple Cider Glaze

1/8 cup apple cider

2 cups of powdered sugar

directions:

Preheat oven to 400 degrees.

1. Spray the molds of 2 mini bundt cake pans (6 cakes per pan) with nonstick cooking spray.
2. In a small bowl combine the granulated sugar and 1/2 tsp cinnamon.
3. Distribute this cinnamon/sugar mixture evenly amongst the cake pans, shake out the excess onto a sheet of wax paper and return to bowl for use at the end of the recipe.
4. In a larger bowl combine the flour, baking powder, baking soda, salt and remaining 2 tsp of cinnamon and set aside.
5. In another large bowl whisk together the egg whites, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil and vanilla extract.
6. Add the dry ingredients and stir just’til moistened.
7. Divide the batter among the prepared molds (approx 2 heaping Tbs of batter per mold).
8. Sprinkle the reserved cinnamon/sugar mixture on top of the batter in the molds.
9. Bake 10-12 minutes or’til a wooden pick inserted in a doughnut comes out clean.
10. Remove from oven, cool 2 minutes in pan, loosen and place doughnuts on a cooling rack.

Happy Apple Picking Everyone!

Chemeeka

We're Moving!

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Oriental Orange Chicken Salad

I LOVE this salad! And when I say, "love" I mean, absolutely love, love, love this salad!! My family does too & that's why I wanted to share this recipe with you. It's super easy & super simple. Just take:

Ingredients:
One bone-in chicken breast
1/2 cup of your favorite teriyaki marinating sauce.
1/2 cup walnuts
1/2 of an orange (peeled & segmented)
1 full cup of brocolli, gently steamed & chopped
2 cups of romaine lettuce leaves or mix greens

Makes 2 to 4 servings

 First take your chicken breast, bone side down and place it in the oven on 350 degrees for 35 minutes, to make sure that it's done.  Pour your marinade on first.

 While you're waiting for that to get ready.  In a large bowl, add your washed & ready lettuce leaves and then go ahead and segment out your orange.   Seedless is best if you have it.  If not, you can always, catch the seeds before you add the oranges to your salad.  Next you're going to chop your brocolli.  Now, for my family, I've got to blanche the brocolli first (because they don't like it too crunchy:-)  Blanching simply means that you steam it for a couple of minutes, then immediately transfer the brocolli into a bath of ice water to stop the cooking process. 

Once the brocolli is cooled, drained it and add it to your salad.

 

 When your chicken breast is done, give it about five minutes to rest.   And then we're ready to chop.

 Pull it apart easily with a fork or chop it with a knife.  Then add it to your salad. 

Next add in your walnuts.

And then as a finishing touch, I usually like to take about an additional half cup of the marinade and bring it to a low simmer over medium-high heat in a saucepan.  I remove it from the heat and add a tablespoon of plain rice wine vinegar, one tablespoon of honey, and one teaspoon of orange zest.  Then drizzle it over your salad and enjoy!  This salad is full of texture and contrasting flavors.  It's filling but yet light at the same time.  I hope that your family enjoys it as much as mine does.

Happy baking, happy cooking & happy fresh ingredients!
-Chemeeka

Tres Leches Cupcakes

I made these cupcakes for my husband's post-birthday, men's fellowship dinner.  In my mix I started out with my water,

The oil.

And mixed in everything with the exception of my fluffy egg whites.

And then I folded the egg whites in.

Until my batter was nice and creamy; with a smooth consistency.

Filled up my cupcake pans and we're ready to bake.

I let my cupcakes cool, until they were cool to the touch (past room temperature).

Poked some holes in them to get air.

And then started with my milk mixture.

Mix equal parts, evaporated milk, sweetened condensed milk, and half & half.  That's my recipe ;-)

Took the tops & centers out of each one of my cupcakes.

Then filled each one with my mixture. 

Put the wisk attachment on my stand-mixer and put in six egg whites to one & a half cups of fine granulated sugar.  Wisked the egg white mixture first over the attachment.

Bring it until it's nice, shiny & fluffy.

Get out your ice cream scooper and you're ready to go.

Top your cupcakes.

Finish it with a cherry on top.  And there you have your tres leches cupcakes.
Happy Birthday Don!

Bon Appetit!

Sweet Peas & Onion Salad

I've made this salad several times in the last week.  It's not only quick and easy but tasty too! This pea salad is the perfect accompaniment to a summer picnic or barbecue.  Start with one cup of frozen small sweet peas.



Next add two cups of fresh leafy mixed lettuced leaves...



Add about 1/3 of a thinly sliced sweet vidalia onion, cut into strips, and then quarters.

Add your onions to the bowl with the frozen peas.

Next, in a separate bowl combine 1/2 cup of mayonaisse, 3 tablespoons of granulated sugar, 2 teaspoons of ground black pepper and toss in with lettuce leaves, onions and frozen peas.  Once your salad is completely blended, sprinkle generously with sea salt and then give it another stir.  *Note: It's important that you started out with frozen peas and not thawed peas because as this salad sits and waits to be eaten, the flavors will begin to meld together.

Let your bowl sit in the fridge or out on the table for about 30 mins to an hour & enjoy!  Bon Appetit & Happy Picnicing!!

-Chemeeka