The Baker’s Edge Brownie Pan

Wow! I just stumbled across a really neat idea; it’s called the Baker’s Edge Brownie Pan! I remember hearing about this pan when it was first being patented. Of course, this was a couple years ago, but now I’ve found it again!

This fun pan, invented by Matthew Griffin and his wife Emily, is a great alternative to the traditional rectangle, 9 x 13 inch pan. Unlike the traditional pan, the Baker’s Edge is different because each and every brownie from the pan is guaranteed two delicious edges! No more fighting over those renowned corner pieces! The whole pan has edges!

The best part is that this pan isn’t just great for brownies! You can bake brownies, cookie bars, bread, cheesecake bars, lasagna, lemon bars, cobblers, or pretty much anything else you like with that classic edge.

The secret behind the Baker’s Edge pan is in the design and shape. Unlike conventional rectangle or square pans, the Baker’s Edge has a new take on things. Traditional pans cook from the outside in. Since the pan is mostly middle, the outer crust can tend to be overcooked while the middle is still gooey or chewy. The solution is the Baker’s Edge. The Baker’s Edge cooks from the outside in as well, but because of its zigzag design, it cooks more evenly. In fact, you can bake at temperatures of up to 500 degrees! There are metal barriers between each piece (9” x 12” x 2”) so not only do you have the edges you love, but you also get a more even bake!

In the Baker’s Edge you can still use all of your favorite boxed mixes and such. Also, baking time in the Baker’s Edge shouldn’t vary too much. The only exception is for recipes which call for a baking time of 40 minutes or more. These may bake a little faster.

The Baker’s Edge Brownie Pan, Perfect edges every time– what’s not to love? If that’s not enough, your pan also has slightly rounded corners for easy clean up. It’s recommended that you don’t put the pan in the dishwasher; but a shot of some Dawn and a splash of water will surely clean it right up (thanks to that non-stick cast aluminum)!

I know that I’ll be headed to the store as soon as possible to get myself one of these pans and I can’t believe that I didn’t find it sooner. As much as my family loves those corner pieces, the Baker’s Edge will surely satisfy everyone and their unique dessert specifications!

No-Bake Oreo Cheesecake Recipe

Ever since I was a little girl, I’ve loved Oreos. Dunked, halved, or right out of the bag, it just seemed like they were always “just right”. Now that I’m older I love to add Oreos to any recipe I can! This recipe is so much fun because it’s a delicious cheesecake, with the simplicity of no bake!

The recipe is smooth and creamy and great for the hot summers, although I like it in any season! My grandma is the queen of cheesecakes and although this recipe is no-bake, I’d say that it sure holds it’s own with the best of them! So take a bite, a sliver, a slice—what ever you like best… and dig into this delicious no-bake cookies-n-cream cheesecake!

Yield: one 9 inch cheesecake

Ingredients:

• 24 chocolate sandwich cookies (Oreos), finely crumbled, about 2 cups

• 6 tablespoons margarine, room temperature

• 1 envelope unflavored gelatin

• 1/4 cup cold water

• 8 oz cream cheese, softened

• 1/2 cup sugar

• 3/4 cup milk

• 1 cup heavy cream, whipped

• coarsely crumbled chocolate sandwich cookies (Oreos), about 1 to 1 1/2 cups

Directions:

1) Combine fine cookie crumbs and soft margarine; press into bottom of 9-inch springform pan. In a saucepan, soften gelatin in cold water; stir over low heat until dissolved.

2) In a mixing bowl, combine cream cheese and sugar, mixing at medium speed of an electric hand-held mixer until well blended,

3) Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set; fold in whipped cream.

4) Reserve 1 1/2 cup cream cheese mixture; pour remaining cream cheese mixture over crust.

5) Top with coarsely crumbled cookies then remaining cream cheese mixture. Chill until firm (about 3 hours).

Once the cheesecake is done and chilled, I love to pour a glass of milk and have a piece A.S.A.P. Sharing with my family is a must and the cheesecake is usually gone within a day. I don’t really mind though… this just means I can make a fresh Oreo cheesecake tomorrow!

Scotchy Squares Recipe

When my grandma first shared this delicious recipe with my mom and me we were very excited! This recipe is so easy and results in a little chewy square (kind of like a Rice Krispie treat) with a chocolate topping (kind of like the Reese’s peanut butter cup chocolate). It’s so different and delicious all at the same time; it’s hard to eat just one!

My grandma made these squares for my family and I on my mom’s birthday and they were such a huge hit, we got the recipe that very night! The next day I was in my own kitchen baking away, creating these yummy little squares for my own family! These Scotchy Squares are so simple to make.

This is fantastic for kids to help with, to make for birthdays, holidays, or any other last minute special occasion. With prep time and cooking time, these little squares only take about 20 minutes to prepare. There’s no reason to wait! The ingredients are basic… the taste is phenomenal… and I know you’re hungry! Go ahead, let’s get started right now!

Yield: 30 squares

Ingredients:
1 cup sugar
½ cup corn syrup
½ cup honey
1 cup peanut butter
2 tsp. vanilla extract
6 cups crispy rice cereal (Rice Krispies!)
1 cup chocolate chips
1 cup butterscotch chips

Directions:

1) Grease a 9×13 baking pan and set aside. In a 3-quart saucepan, combine the sugar, corn syrup and. Cook over medium heat, stirring frequently, until the mixture begins to bubble (about 5 minutes). Remove from heat.

2) Stir in the peanut butter and vanilla and mix well. Add the cereal and stir until well blended. Press the mixture into the pan—this is easiest if you use a sheet of parchment paper to press it in.

3) Melt the chips together in a double boiler, small heavy saucepan on low, or a microwave on low, stirring until well blended.

4) Spread over the cereal mixture. Cool, cut, serve, enjoy! For leftovers (if there are any!) store them in a covered, airtight, container.

If you love chocolate and peanut butter like I do, them you will certainly love this recipe. Don’t spend all day in the kitchen working on an intricate recipe if you could just whip out a large batch of Scotchy Squares! You may be cutting time, but you’re definitely not cutting taste!

Culinary Boot Camp

This is new to me, so I thought you might be interested too; it’s culinary boot camp! Apparently, these camps take place at CIA, the Culinary Institute of America (or any other major culinary center). You can choose from a one day camp, or two, or five! No matter which session you choose, it is guaranteed that you will leave with a new sense for the culinary arts!

Of course, these camps are not solely limited to cookies and cakes, which is probably a good thing because we can’t all live on cake alone. These classes are as “hands on” as you’d like and leaves you wanting to know more each time.

These courses are located in Hyde Park, New York, but I’d think that with some looking you could find some similar options locally! This is what I did and I’m already registered for a couple sessions in my own area. For me, the Culinary Center of Kansas City is perfect and it too offers classes, which last a day a weekend or meet weekly! There is just so much to learn, the hardest part is just picking a camp to attend.

If you want to some more information you can visit www.ciachek.edu/enthusiasts or you can call (800) 888-7850. For more information locally, I’d suggest cracking open that menacing phone book and doing it the old fashioned way.

Silicon Bakeware

Silicon bakeware is flexible, convenient, and a breeze to use. This novelty item in the baking world is putting a brand new twist on the everyday recipes and offers a new convenience in a material that was unheard of only a few decades ago.

Silicon bakeware comes in a variety of colors and styles. It’s flexible and lightweight. In most cases it doesn’t even require a non-stick spray which is really great for muffins and cakes. Cookie sheets can be rolled up for transportation and storage and so they’re super convenient.

Silicon bakeware can be used in the freezer, the microwave, the oven, and even the dishwasher! Also, because silicon bakeware is non-porous, it doesn’t hold in odors or flavors. In addition, it takes only minutes for the bakeware to cool off from oven use so you can dig right in even sooner.

I had a set of silicon bakeware myself and although the resume is notable I was hardly impressed. Although they did store nicely, I found that the bakeware was just really hard to use. The pans were floppy and required a cookie sheet underneath at all times. Also, for one recipe I was baking some chicken in a tangy BBQ sauce and I got a little bit of the sauce on the lip of the pan and it baked like that and stained the pan. That was the first time I had used it too.

In addition, I have found that the silicon changes the baking time of some of my favorite recipes and I found it hard to adapt to the inconsistent variations. Also, the bakeware can only withstand heats up to 500 degrees in some pans and only 428 degrees in other pans. There will be no broiling going on in these pans.

I think it’s a fun concept and it may be right for some people, but for me, I think that it’s more work than it’s worth. I’ll stick to my classic glass and metal pans and steer clear of silicon; thank you very much.

The Ove Glove

The Ove Glove® is fairly new innovation into the baking world. It’s a new staple necessity which provides optimal grip and heat protection when dealing with things in the oven, on the stove, or across the grill.

This new glove seems to work so well because of its key components which are used to make it. The magic is in the outer layer of DuPont NOMEX and KEVLAR, the same materials used for firefighter’s gloves. The interior layer of the glove is thick double-knit cotton. Because of these materials, you can protect your hand from dangerous burns and withstand temperatures up to 480 degrees (F).

In addition, the glove is heat-proof, fire-proof and it gives you time to safely handle your pots, pans, and baking sheets. Unlike some other gloves or pot holders, the Ove Glove keeps working as long as you need it to, so take your time in removing those cookies…there’s no rush.

I think my favorite part of the Ove Glove is the close fitting, five finger design so that each digit is safely covered by the heat-proof materials. Also, it is ambidextrous—perfect for right-handed people and all the lefties out there.

Furthermore, the Ove Glove is machine washable. For me, this is a huge plus because I know how dirty my old oven mitts used to get before I started using the Ove Glove. Be sure to note that the glove can’t be used in the dryer though. Minor flaw, but that’s just the way the cookie crumbles sometimes.

There are two models of the Ove Glove. In the earlier model the glove is just plain, but in the more recent one, there is a slightly gripping material. This extra grip provided, gives you just the right hold any time…every time.

One of the major cons of the Ove Glove is that if it gets wet, you might as well kiss your safety goodbye. When wet, the heat-proof function fails and makes you susceptible to burns and other injury. Also, it has been noted that it isn’t always fire-proof. Technically, it’s fire-proof, but watch out for those burning embers which could have a smoldering effect on your glove.

All in all, the Ove Glove is an amazing product which works wonders in my kitchen. I don’t know what I’d do without it and although it can’t get wet, that is just one burnt cookie in the delicious baker’s dozen!

Ladybug Cupcake Design Recipe

When it is suddenly time for that party, gathering, or after school snack what do you do? Of course, cupcakes are always right, but why have a cupcake the same way every time? In this fantastic recipe, you can create a little ladybug creature. These cupcakes are absolutely darling and not to mention they’re so tasty!

I made these lovely ladybugs for my neighbors and their kids one afternoon and they were a huge hit! The kids really loved the cute designs and couldn’t wait to learn how to make their own. Ladybugs usually are only outside, but now they could be in your kitchen (and it wouldn’t be a bad thing)!

Yield: as many cupcakes as you have!

Ingredients:

• Cupcakes
• Chocolate frosting
• Strawberry frosting
• Red fruit slice candy
• M&M Mini’s
• Junior Mints
• Black licorice lace candy
• Small zip-lock freezer bag

Directions:

1) Ice the cupcakes with strawberry icing.

2) Place the chocolate frosting in a small zip-lock freezer bag and snip off one corner.

3) Pipe a mound of chocolate frosting in the center of each cupcake.

4) Slice a red fruit slice in half for the wings. Place on top of the chocolate icing.

5) Attach M&M Mini’s to wings using frosting for glue. (I use brown so it looks real, but obviously all colors are equally as scrumptious!)

6) Attach a Junior Mint for the head and two short black licorice pieces for the antennae.
These ladybug cupcakes are so fantastic. The design is easy, great for kids and extra fun for all the insect lovers out there! For fun variations, you can use a red velvet cupcake or chocolate cupcake. Of course, the usual vanilla is delicious as well!

All in all, these ladybug cupcakes are a hit, no matter the occasion or reason. In fact, who really needs a reason at all! These ladybugs are waiting! Go, go, bake then right now!

New York Style Cheesecake Recipe

New York Style Cheesecake is a delicious classic and while I may not be from New York this fantastic recipe really does make you feel like you’ve just jumped right into Town Square! Okay, so that may be a slight exaggeration, but I really do love this recipe. I’ve even got a hunch that if you tried it, you’d love it too.

It’s creamy, it’s thick, it’s original (so you can top it with ANYTHING), and it’s so easy. I, personally, love it with either strawberries or a warm caramel drizzle. It’s great any season and any time of the day.For all the beginner bakers out there and those who just like a little cake every now and them– this recipe truly is amazing!

Yield: 9 or 10 inch cheesecake

Ingredients:

• 1 cup Graham cracker crumbs
• 3 Tbsp. Flour
• 3 Tbsp. Sugar
• 4 Eggs
• 3 Tbsp. Butter; melted
• 1 cup sour cream
• 4 pk (8-oz) cream cheese
• 1 Tbsp. Vanilla
• 1 cup Sugar
• Topping of your choice (optional)

Directions:

1) Preheat oven to 350 F. Mix crumbs, sugar, and butter. Press onto bottom of 9 or 10-inch spring-form pan Bake 10 minutes.

2) Beat cream cheese, sugar, and flour at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour over crust. Bake 1 hour and 10 minutes. Turn oven off and let cake sit in oven with the door propped open until oven has cooled.

3) Loosen cake from rim of pan. Rim can be removed when completely cooled. Best flavor is developed if refrigerated. Any kind of crumbs can be used.

Yum! This New-York cheesecake recipe is just so tasty. Also, with this recipe there are many variations you can try to see what you like best! I’ve substituted nuts, Nilla wafers or even Oreo cookie crumbs for the grham cracker crust. Also, you could try using margarine instead of the butter. I personally, think it skimps down on the flavor, but again, its all about what YOU like.

Even the cream cheese and sour cream can be altered…more or less depending on what you prefer.
That is the great thing about this recipe. It is so hard to mess up and for me, that’s a good thing! I remember that this was one of the first recipes I used when I started baking on my own. It’s delicious and looks lovely, but really– when would New York style cheesecake NOT be good? Never!

Lovely Lemon Cookie Recipe

When life gives you lemons… make lemon cookies! They’re a classic favorite and this lemon cookie recipe is sure to please. Lemon cookies are notorious of reminding us of the simpler things in life and the relaxation that came along with it. A light and crisp lemon cookie at the tea party; a lovely lemon cookie for the open house; there really is no bad time for a delicious lemon cookie.

I remember when I first experimented with lemon cookie recipes it was all because I had had a rough day at school and my mother responded to my whining with an optimistic view of, “Well… when life gives you lemons…”.

I took her words to heart and immediately thought, “When life gives you lemons… make lemon cookies.” From that day forward, these cheery cookies always had a special way to brighten my day or spread cheer among the neighbors!

Lemon cookies are a remedy in my home! Although chocolate is equally as efficient, these lemon cookies make it so you can’t help but smile!

Yield: About 4 dozen cookies

Ingredients:

• ½ cup (1 stick) butter, softened
• 1 cup sugar
• 1 egg
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Dash ground nutmeg
• Yellow colored sugar (optional)

Directions:

1) Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Add egg, lemon juice and peel; beat until well blended.

2) Combine flour, baking powder, salt and nutmeg in large bowl. Gradually add flour mixture to butter mixture at low speed, blending well after each addition.

3) Shape dough into 2 logs, each about 1-1/2 inches in diameter and 6-1/2 inches long. Roll logs in yellow sugar, if desired. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or up to 3 days.

4) Preheat oven to 350°F. Grease cookie sheets. Cut logs into 1/4-inch-thick slices; place 1 inch apart on cookie sheets.

5) Bake about 15 minutes or until edges are lightly browned. Transfer to wire racks to cool. Store in airtight container… if they’re not all eaten when they’re still warm!

Again, these lovely lemon cookies go with just about anything and everything. In the summer, when other cookies may seem to heavy, it’s these fluffy lemon cookies that seem to call my name. A lemon cookie recipe is more than just an opportunity for an after school snack. It’s a chance at a happier day, and during stressful times, I for one will have my lemon cookie and eat it too!

Brownie Twist Cheesecake Recipe

If you are like me, then when dessert time rolls around, you have a hard time choosing just one…will it be a brownie or cheesecake?

Well, fellow dessert-lovers, have no fear! I have just the dessert for you! This chocolate cheesecake, with a brownie twist, is a wonderful compromise to your dessert dilemma. Read more

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