Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing.

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Wednesday, April 16, 2014

Pecan Sandies Cookies Recipe

Last week we had some chilly Spring weather so I decided to bake up a batch of pecan sandies cookies for my family. I got this delicious cookie recipe about 15 years ago from my mother-in-law and have been making it ever since. This recipe will make 32 to 36 cookies.

Pecan Sandies Cookies Recipe

1 cup butter or margarine, softened
1/4 cup granulated sugar
2 tsp. vanilla extract
2 cups all-purpose flour
1 cup chopped pecans
1/4 cup powdered sugar (confectioner's sugar)

In a large mixing bowl beat together the granulated sugar with the softened butter until light and fluffy. Stir in the vanilla extract until blended. Stir in the all-purpose flour along with the chopped pecans. Beat and stir all ingredients until well blended together.

Shape the cookie dough into 1" balls. Place the balls onto an ungreased baking sheet. Preheat oven to 350 degrees F. Place baking sheets into the oven and bake for 13 to 16 minutes or until the cookies are done. Remove from oven and let cool completely. Once they are cool, dust them lightly with confectioner's sugar. Store in an airtight container.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

Sunday, April 13, 2014

Chocolate Mocha Cappuccino Fudge Recipe

I love making a wide variety of fudge, especially the less common flavors. Since I am a big coffee drinker, this mocha cappuccino fudge is one of my favorites! It has the perfect blend of chocolate, coffee and vanilla. If you have an upcoming school bake sale where a lot of adults will be purchasing bake sale goodies, this fudge is a great one to make. In addition, once prepared & cooled, it freezes well for later use...up to 1 month in the freezer!

Mocha Cappuccino Fudge Recipe

3 cups semi-sweet chocolate chips
1 can sweetened condensed milk (14 ounce)
1/4 cup chocolate flavored syrup
1 Tbsp. instant coffee
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Non-stick cooking spray

Place ingredients in a 2 1/2 qt. saucepan over low heat. Stir constantly until the semi-sweet chocolate chips are melted and mixture is smooth. Remove from heat. Spread in a 9" round pan or a 8" square baking pan that was sprayed with non-stick cooking spray. Cover and chill for 2 hours or until firm and then cut into bite size squares.

Thursday, April 10, 2014

Vanilla Sugar-Crusted Scones Recipe

Mother's Day is going to be coming up in less than a month and many of us take mom out for dinner or prepare a nice dinner for mom at home. It is a special day to spoil moms all across the world and it is a day that all moms deserve to be spoiled and pampered.

The great folks over at Nielsen-Massey Vanillas sent over this recipe for Vanilla Sugar-Crusted Scones to me so that I could share it with all of my foodie blog readers. They look delicious!!! This recipe will yield 1 to 1 1/2 dozen scones.

Vanilla Sugar-Crusted Scones Recipe

1 Nielsen-Massey Madagascar Bourbon Vanilla Bean
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup sugar
1/2 teaspoon salt
6 oz. (1 1/2 sticks) unsalted butter, cut into small cubes
1 egg
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (or Organic Madagascar Bourbon Pure Vanilla Extract)
1 cup (or less) whipping cream
1/2 cup sugar
4 oz. (1 stick) unsalted butter, melted

Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper. Cut the vanilla bean lengthwise and scrape the seeds into a bowl; discard the bean. Combine the flour, baking powder, 1/3 cup sugar and the salt in a food processor container and process for 10 seconds.

Add equal amounts of the butter in three stages to the dry ingredients and process for 6 to 8 seconds per addition; the dough should have a slightly coarse texture. Place the dough in a large mixing bowl and make a well in the center. Add the egg, vanilla extract, 3/4 cup of the cream and the vanilla seeds. Stir with a fork 10-14 times awhile turning the bowl. Knead five or six times; the dough should hold together. Add enough of the remaining cream to reach the desired consistency if the dough does not hold together or seems dry.

Sprinkle 1/2 cup sugar on a work surface. Turn the dough onto the sugar work surface and knead gently so the dough holds together. Let rest for 3 to 5 minutes. Divide the dough into two discs 1 inch thick and 6 inch to 8 inch in diameter. Cut into wedges. Place the scones on the prepared pans. Brush with the butter. Bake for 17 to 20 minutes or until brown. Remove to a wire rack to cool.

A Marcy Goldman BetterBaking.Com Original Recipe for Nielsen-Massey.

About Nielsen-Massey Vanillas: Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.

Nielsen-Massey Vanillas also offers a full line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are All-Natural, Allergen-Free, and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands. www.nielsenmassey.com

Disclosure: The recipe featured here along with the photo is courtesy of Nielsen-Massey Vanillas. You can learn more about them by visiting them online. 

Monday, April 7, 2014

Homemade Italian Meatballs Recipe

Every summer season I spend a few days in my kitchen making and canning my homemade spaghetti sauce. Once I have my spaghetti sauce done, I like to get busy making some homemade Italian meatballs which I cook up and freeze in freezer bags until I need them. They only take 30 minutes to thaw out and then I toss them into my spaghetti sauce when I am cooking it up for my family.

Here is the recipe that I use when I am making up a large batch of homemade Italian Meatballs which are perfect for when you make a spaghetti & meatballs dinner.

Italian Meatballs Recipe

2 1/2 lbs. lean ground beef
10-12 saltine crackers, crushed
3 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon oregano
1 teaspoon parsley
2 teaspoons basil
1/4 cup tomato sauce

In a large mixing bowl mix together all of the ingredients except the lean ground beef. Use your hands and rip a part the ground beef and toss it into the bowl. Use your hands to mix all of the ingredients together with the meat until well blended. Use your hands and make round 1 1/2" diameter balls. I find that larger balls take way too long to cook up.

Place the meatballs in a large skillet and simmer over low heat, stirring often to prevent sticking and to make sure all sides of them brown evenly. Once they are done remove from the skillet and place them onto a plate that is lined with several paper towels to drain away the excess grease.

You can now toss them into your spaghetti sauce and simmer them on low heat with the sauce for 10 to 12 minutes or until done. If you want to freeze them...let them cool completely, toss into freezer containers or bags and freeze for up to 4 months.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

Thursday, April 3, 2014

Easter Bird Nest Cupcakes Recipe and How-To

Easter is just around the corner and I am already kicking my baking into high gear! Every year we host a Easter party here at our home for the kids with a big old-fashion egg hunt. This year, I will be serving these adorable Easter Bird Nest Cupcakes to all of the kids who will be attending the Egg Hunt and Party.

Easter Bird Nest Cupcakes Recipe

1 box White Cake Mix
1 tub Cream Cheese Frosting
1 cup Shredded Coconut Flakes
Green Food Coloring
1 bag HERSHEY'S Mini Robin Eggs
16-18 Cupcake Liners

Prepare the cake mix according to package directions. Only fill them 3/4 of the way full as you don't want them with high tops on them when they are done baking. Let cupcakes cool. Add 2-3 drops of green food coloring to the cream cheese frosting, stirring until the color is well-blended. Spread frosting on top of the cupcakes. Add 2-3 drops of green food coloring to the shredded coconut flakes and then sprinkle them on top of each cupcake. You can add a lot of coconut or a little, entirely up to you. Place 3-4 HERSHEY'S Mini Robin Eggs on top of each one. Store them in an airtight container until serving time.

How to Print Recipe: At the bottom of the post is a share button. Click on button to see options and then click on PRINT. A new window will open with the recipe inside it for printing purposes. Enjoy!