Baking with Plaguey
Chocolate chip cookie cups

Ingredients:

  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 1/4 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups + 3 tbsp plain flour
  • 3/4 tsp baking powder
  • 1/3 tsp baking soda
  • 1 cup chocolate chips
  • cupcake liners

Preparation Directions:

  1. Preheat the oven to 350 degrees F and line cupcake pans with cupcake liners 
  2. Using an electric mixer, beat the butter until smooth. 
  3. Add the brown sugar, white sugar, egg and vanilla extract and beat until well blended.
  4. In a separate bowl, combine the plain flour, baking powder, baking soda and salt.
  5. Pour half the flour mixture into the butter mixture and beat on a low speed until just combined.
  6. Mix in the remaining flour mixture and chocolate chips by hand, being careful not to overmix.
  7. Scoop large tablespoons or a medium cookie scoop full of dough into each liner.
  8. Bake for 12-15 minutes, or until lightly golden. 
Pumpkin seeds 2011

I posted a pumpkin seed recipe last year, but I did it different this year and I like it more. So here you go!

Ingredients

  • Pumpkin seeds
  • 4-6 tablespoons butter
  • Salt

Preparation Directions

  1. Of course, get your pumpkin seeds out of your pumpkin and make sure to rinse them really well (unless you like that pumpkin taste). Let them set out to dry for 24-48 hours
  2. Preheat oven to 300 degrees F
  3. Mix your pumpkin seeds with the melted butter. How much butter you use will depend on how many pumpkin seeds you have. I had a big pumpkin plus a little pumpkin full and I used 4 tablespoons and that was fine
  4. Spread out on to a baking sheet lined with tinfoil and sprinkle with salt with however much you like.
  5. Roast 45-50 minutes, stirring occassionally, until golden brown
PW’s meatloaf

I don’t like meatloaf, but this was something simple so I figured I’d try it. I ended up loving it.

Ingredients

  • Meatloaf:
  • 1 cup Whole Milk
  • 6 slices White Bread
  • 2 pounds Ground Beef
  • 1 cup (heaping) Freshly Grated Parmesan Cheese
  • 1/4 teaspoon Seasoned Salt
  • 3/4 teaspoons Salt
  • Freshly Ground Black Pepper
  • 1/3 cup Minced Flat-leaf Parsley
  • 4 whole Eggs Beaten
  • 10 slices Thin/regular Bacon
  • Sauce:
  • 1-1/2 cup Ketchup
  • 1/3 cup Brown Sugar

Preparation directions

  1. Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
  2. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
  3. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (I just put a wire cookie cooling rack on top of a sheet cake pan)
  4. Lay bacon slices over the top, tucking them underneath the meatloaf if possible
  5. Make the sauce: add ketchup and brown sugar in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
  6. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
No powdered sugar frosting recipe

I haven’t been baking much lately, but I helped my mom with a recipe tonight so I figured I’d share it. It tastes really fantastic

Ingredients

  • 1/2 cup milk
  • 4 1/2 teaspoons flour
  • 1/2 cup white sugar
  • 8 tablespoons butter
  • 1 teaspoon vanilla

Preparation Directions

  1. Cook milk and flour over high heat just until thick. Allow to cool completely
  2. In a separate bowl, mix together softened butter, sugar, and vanilla
  3. Add cooled milk mixture and beat until thick (should only take a few minutes)
Crumb cake

Ingredients

  • 2 Tablespoons canola oil
  • 4 cups flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 1 cup packed brown sugar
  • 1 1/2 teaspoons cinnamon
  • 2 sticks butter, melted and cooled

Preparation Directions

  1. Whisk together 1 1/2 cups flour, sugar, baking powder and salt. Set aside.
  2. Whisk together the egg, milk, oil and vanilla.  Mix together until the batter comes together.
  3. Spray a 9×13 pan with cooking spray.  Spread the batter evenly and set aside.
  4. Add the remaining 2 1/2 cups flour, brown sugar, and cinnamon to a bowl.
  5. Add the butter and mix until it forms large crumbs. Sprinkle the crumbs evenly over the batter.
  6. Bake in a 325 degree oven for 20 minutes or until a toothpick comes out clean.  Rotate the pan at least once during baking.
    Fried wontons with sweet and sour sauce

    This wonton recipe can be used for whatever you’d like. I just like to fry them up plain.

    Wontons:

    Ingredients

    • 1 egg
    • 2 cups flour
    • 1/3 cup water
    • 1/2 tsp salt

    Preparation Directions

    1. In a medium bowl, beat the egg. Mix in the water.
    2. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
    3. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
    4. Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.

    Sweet & Sour sauce:

    Ingredients

    • 3/4 cup white sugar
    • 1/3 cup white vinegar
    • 2/3 cup water
    • 1/4 cup soy sauce
    • 1 tablespoon ketchup
    • 2 tablespoons cornstarch

    Preparation Directions

    1. Put everything but the cornstarch in a saucepan and bring to a boil.
    2. Use some of your sauce to mix with the cornstarch
    3. Add cornstarch mixture to the rest of the sauce and stir until thickened 
    Ghetto cookies
aka shortbread cookies
Ingredients
1 stick/1/2 cup of butter
1/4 cup brown sugar
1 cup flour
Preparation Directions
Preheat oven to 325 degrees F
Mix together ingredients
Kneed in an extra 1/2 cup of flour or until it’s more like cookie dough
Roll out dough in between 2 pieces of wax or parchment paper until it’s a few centimeters thick
Chill for 20 minutes
Cut out with whatever cookie cutters you have on hand
Bake for 20-22 minutes or until lightly browned 

    Ghetto cookies

    aka shortbread cookies

    Ingredients

    • 1 stick/1/2 cup of butter
    • 1/4 cup brown sugar
    • 1 cup flour

    Preparation Directions

    1. Preheat oven to 325 degrees F
    2. Mix together ingredients
    3. Kneed in an extra 1/2 cup of flour or until it’s more like cookie dough
    4. Roll out dough in between 2 pieces of wax or parchment paper until it’s a few centimeters thick
    5. Chill for 20 minutes
    6. Cut out with whatever cookie cutters you have on hand
    7. Bake for 20-22 minutes or until lightly browned 
    Cake pops recipe is here
Homemade cake
Ingredients
3 cups flour (can be either all purpose or cake flour)
2 tsp baking powder
1/2 tsp salt
2 cups sugar
2 tsp vanilla extract
4 eggs room temperature
1 cup milk room temperature
1 cup butter room temperature
Preparation Directions
Preheat oven to 350 degrees F
Mix together flour, powder, and salt. Set aside
Cream butter and sugar together for 5 minutes or until light and fluffy
Add eggs, one at a time, then vanilla and mix until just incorporated
Alternate between adding flour mixture and milk. Your last addition should be the flour mixture
Pour into a well greased cake pan and bake for 35-40 minutes or until middle comes out clean

    Cake pops recipe is here

    Homemade cake

    Ingredients

    • 3 cups flour (can be either all purpose or cake flour)
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 2 cups sugar
    • 2 tsp vanilla extract
    • 4 eggs room temperature
    • 1 cup milk room temperature
    • 1 cup butter room temperature

    Preparation Directions

    1. Preheat oven to 350 degrees F
    2. Mix together flour, powder, and salt. Set aside
    3. Cream butter and sugar together for 5 minutes or until light and fluffy
    4. Add eggs, one at a time, then vanilla and mix until just incorporated
    5. Alternate between adding flour mixture and milk. Your last addition should be the flour mixture
    6. Pour into a well greased cake pan and bake for 35-40 minutes or until middle comes out clean
    Thin Mints
Ingredients
2 1/4 cup flour
1/4 cup cornstarch
6 tbsp cocoa powder 
1/2 tsp salt
1 cup sugar
1/2 cup butter
1/3 cup milk
1/2 tsp vanilla extract
3/4 tsp peppermint extract 
Chocolate coating (I used almond bark)
Preparation Directions
Mix together flour, cornstarch, cocoa powder, and salt. Set aside
 Cream butter and sugar until light and fluffy. 
Add extracts and milk and mix until incorporated. The mixture may look a little weird.
Gradually add the flour mixture and mix until incorporated.
Divide the dough into two equal pieces and shape both into logs around 1 1/2 inches thick
Wrap your dough logs tightly with plastic wrap and chill in the freezer for 1-2 hours (mine only needed an hour), or until the dough is very firm
Once your dough is firm, preheat oven to 375 degrees F
Slice your dough into at least 1/4 inch thick. If yours are thicker than that your cookies will just be a little more chewy. Mine are both thin and thick
Bake cookies for 13-15 minutes or until the edges of the cookies are hard
Completely cool before dipping them in your chocolate

    Thin Mints

    Ingredients

    • 2 1/4 cup flour
    • 1/4 cup cornstarch
    • 6 tbsp cocoa powder 
    • 1/2 tsp salt
    • 1 cup sugar
    • 1/2 cup butter
    • 1/3 cup milk
    • 1/2 tsp vanilla extract
    • 3/4 tsp peppermint extract 
    • Chocolate coating (I used almond bark)

    Preparation Directions

    1. Mix together flour, cornstarch, cocoa powder, and salt. Set aside
    2.  Cream butter and sugar until light and fluffy. 
    3. Add extracts and milk and mix until incorporated. The mixture may look a little weird.
    4. Gradually add the flour mixture and mix until incorporated.
    5. Divide the dough into two equal pieces and shape both into logs around 1 1/2 inches thick
    6. Wrap your dough logs tightly with plastic wrap and chill in the freezer for 1-2 hours (mine only needed an hour), or until the dough is very firm
    7. Once your dough is firm, preheat oven to 375 degrees F
    8. Slice your dough into at least 1/4 inch thick. If yours are thicker than that your cookies will just be a little more chewy. Mine are both thin and thick
    9. Bake cookies for 13-15 minutes or until the edges of the cookies are hard
    10. Completely cool before dipping them in your chocolate
    Cake pops
I know everyone and their mother makes these now, but I still really like them so I’m putting them up here. This is actually an old picture from the ones I made for my cousin’s sweet 16 party
Ingredients
1 box cake mix (any flavor)*
1 16ox can cream cheese frosting
2 packages candy melts (any color. I prefer Wilton’s)
Preparation Directions
Bake cake according to the box directions. After cake is completely cooled, crumble into a large bowl (I find that using a food processor is extremely helpful with this, but you can use your hands too)
Mix in the can of cream cheese frosting with either the back of a large spoon or your hands. Yeah, I’ve done it.
Roll mixture into balls, roughly the size of a quarter.** You will want to wash your hands every so often to make rolling them a little easier. Lay on a cookie sheet
If you don’t plan on dipping the balls the same day you can chill them in the fridge until the next day, but to speed up the process you can chill them in the freezer for about 15 minutes
Melt chocolate in either the microwave, 30 second intervals making sure to stir each time, or in a double broiler on the stove. Make sure your chocolate is in a bowl large enough that you can completely cover your cake pop when you dip it in.
When you’re ready to dip, take only a few balls out at a time. If you’re worried about them actually freezing while the rest are in the freezer, you can stick them in the fridge while you dip.
Before inserting the stick, dip an end into the chocolate, and then stick into the cake ball. 
Dip your cake ball and either stick it in styrofoam to make it stand, or just set on wax paper like I did up there.
If you’d like to decorate your cake pops with sprinkles, make sure you do so when the chocolate is still wet
* I’ve actually found that using a homemade recipe is better, but I currently don’t have one on hand that I could post here. Whenever I find it, I will post it up for everyone. ** It should make 45-50 cake balls. Sometimes more/less depending on just how large you roll them 

    Cake pops

    I know everyone and their mother makes these now, but I still really like them so I’m putting them up here. This is actually an old picture from the ones I made for my cousin’s sweet 16 party

    Ingredients

    • 1 box cake mix (any flavor)*
    • 1 16ox can cream cheese frosting
    • 2 packages candy melts (any color. I prefer Wilton’s)

    Preparation Directions

    1. Bake cake according to the box directions. After cake is completely cooled, crumble into a large bowl (I find that using a food processor is extremely helpful with this, but you can use your hands too)
    2. Mix in the can of cream cheese frosting with either the back of a large spoon or your hands. Yeah, I’ve done it.
    3. Roll mixture into balls, roughly the size of a quarter.** You will want to wash your hands every so often to make rolling them a little easier. Lay on a cookie sheet
    4. If you don’t plan on dipping the balls the same day you can chill them in the fridge until the next day, but to speed up the process you can chill them in the freezer for about 15 minutes
    5. Melt chocolate in either the microwave, 30 second intervals making sure to stir each time, or in a double broiler on the stove. Make sure your chocolate is in a bowl large enough that you can completely cover your cake pop when you dip it in.
    6. When you’re ready to dip, take only a few balls out at a time. If you’re worried about them actually freezing while the rest are in the freezer, you can stick them in the fridge while you dip.
    7. Before inserting the stick, dip an end into the chocolate, and then stick into the cake ball. 
    8. Dip your cake ball and either stick it in styrofoam to make it stand, or just set on wax paper like I did up there.
    9. If you’d like to decorate your cake pops with sprinkles, make sure you do so when the chocolate is still wet

    * I’ve actually found that using a homemade recipe is better, but I currently don’t have one on hand that I could post here. Whenever I find it, I will post it up for everyone. 
    ** It should make 45-50 cake balls. Sometimes more/less depending on just how large you roll them 

    Malted milk chocolate chip cookies

    No pictures, sorry. I forgot to take some D:

    Ingredients

    • 3 sticks of butter (1 1/2 cups) softened
    • 1 cup sugar
    • 1 cup brown sugar
    • 3 eggs
    • 2 tsp vanilla extract
    • 1/4 tsp salt
    • 1 1/2 tsp baking soda
    • 3 1/3 cups flour
    • 1/4 to 1/2 cup malted milk (depending on how much malted flavor you want)
    • Chocolate chips (as much as you’d like)

    Preparation Directions 

    1. Preheat oven to 375 degrees F
    2. Beat softened butter, sugar, and brown sugar until fluffy
    3. Add eggs and vanilla and beat until fluffy again
    4. Add salt and baking soda. Mix well.
    5. Gradually add flour and malted milk. Mix well
    6. Stir in chocolate chips and then drop small teaspoon full balls onto your cookie sheet
    7. Bake 8-10 minutes or until they’re just slightly brown
    8. Let cool on the cookie sheet for a bit to make it easier to get them off, then cool completely on a wire rack
    Chicken and rice
Ingredients
Boneless chicken (diced)
1/2 tsp onion powder
1 to 1 1/2 tsp parsley
1 tsp salt
1/4 cup (roughly) of soy sauce
Oil
Rice 
Preparation Directions
Begin cooking your rice per the bag’s directions. I used 1/2 cup rice and 1 cup of water and cooked it for 15 mins
Dice your boneless chicken (or at least make them into bite sized pieces) while heating up a little oil in a nice big pan
Add your diced chicken and your spices. Leave out the soy sauce until your chicken is cooked a little
Once your soy sauce is added, let your chicken completely cook. I let mine cook long enough that most of the soy sauce was completely reduced and I had a delicious sauce that was clinging to the chicken
Fluff your rice once it’s done and serve! 

    Chicken and rice

    Ingredients

    • Boneless chicken (diced)
    • 1/2 tsp onion powder
    • 1 to 1 1/2 tsp parsley
    • 1 tsp salt
    • 1/4 cup (roughly) of soy sauce
    • Oil
    • Rice 

    Preparation Directions

    1. Begin cooking your rice per the bag’s directions. I used 1/2 cup rice and 1 cup of water and cooked it for 15 mins
    2. Dice your boneless chicken (or at least make them into bite sized pieces) while heating up a little oil in a nice big pan
    3. Add your diced chicken and your spices. Leave out the soy sauce until your chicken is cooked a little
    4. Once your soy sauce is added, let your chicken completely cook. I let mine cook long enough that most of the soy sauce was completely reduced and I had a delicious sauce that was clinging to the chicken
    5. Fluff your rice once it’s done and serve! 
    Glorified Rice

    I haven’t made this in awhile, but I came across the recipe in my LJ and figured I should post it up here too. I looooove it

    Ingredients

    • 1 cup of rice
    • 1 pint of whipping cream
    • Can of crushed pineapple (I would go with small, the big one we got was too big)
    • Maraschino cherries

    Preparation Directions

    1. Cook rice to whatever specifications it has (I did 12 minutes and it was perfect), then cool (I stuck mine in a different bowl, then in the fridge and stirred it like every 5 minutes or so). 
    2. Whip up whipping cream to stiff peaks, adding about a 1/4 cup sugar to that. Drain crushed pineapple, you don’t need to save the juice.
    3. Once rice is completely cooled, add whipped cream (yes, all of it. No, you cannot eat half. I know it’s hard), and crushed pineapple/cherries to taste. I also added a little of the cherry juice to it, and I cut my cherries in half.
    4. THEN, add more sugar to taste. It should be fairly sweet, but not too sweet.
    Easy dulce de leche
Ingredients
1 14oz can of sweetened condensed milk
Preparation instructions
Prepare a double broiler, or if you don’t have one just use a pot of simmering water and place a bowl big enough that it’s not touching the water on top of that
Pour your can of milk in the top bowl and let it cook for 3 1/2 hours**, stirring it every now and then so the bottom doesn’t burn
Spray a brownie pan (8x8) with cooking spray
Once your milk is done cooking it should be thick and golden. Pour it into your brownie pan and let cool
After it’s set by either letting it completely cool overnight or chilling it in the fridge, you can cut it into 2 inch pieces or roll into balls. Wrap in wax or parchment paper. 
Keep refrigerated for up to a week
** Side note for the cooking time. I cooked mine for exactly 3 1/2 hours and it wasn’t thick enough to be cut or rolled once it set so it’s now being used as a spread. Just keep that in mind.
You might also need to add more water to your double broiler. I had to twice XD

    Easy dulce de leche

    Ingredients

    • 1 14oz can of sweetened condensed milk

    Preparation instructions

    1. Prepare a double broiler, or if you don’t have one just use a pot of simmering water and place a bowl big enough that it’s not touching the water on top of that
    2. Pour your can of milk in the top bowl and let it cook for 3 1/2 hours**, stirring it every now and then so the bottom doesn’t burn
    3. Spray a brownie pan (8x8) with cooking spray
    4. Once your milk is done cooking it should be thick and golden. Pour it into your brownie pan and let cool
    5. After it’s set by either letting it completely cool overnight or chilling it in the fridge, you can cut it into 2 inch pieces or roll into balls. Wrap in wax or parchment paper. 
    6. Keep refrigerated for up to a week

    ** Side note for the cooking time. I cooked mine for exactly 3 1/2 hours and it wasn’t thick enough to be cut or rolled once it set so it’s now being used as a spread. Just keep that in mind.

    You might also need to add more water to your double broiler. I had to twice XD

    Sponge candy
I don’t like this stuff, but my mom does and it’s easy to make so I made some tonight. First time making it, and I almost burned it XD
Ingredients
1 cup sugar
3 tbsp corn syrup/honey/molasses (I used corn syrup)
3 tsp baking soda
Chocolate to coat (optional)
Candy thermometer  
Preparation Directions
Line a brownie pan (8x8) with tinfoil and butter well
Heat sugar and syrup in a very large saucepan. You need enough room for it to bubble up after you add the baking soda
Bring mixture to a boil over medium-high heat until it reaches 285 to 295 degrees F (hard crack stage)
Remove the mixture from the heat and add the baking soda. Stir well to dissolve all of it. Be very careful at this stage, it bubbles a lot
Pour the mixture into your brownie pan and let cool
Break the candy into pieces once cooled. At this stage you can dip the pieces into chocolate (almond bark, tempered chocolate, etc) or just leave it as it. I obviously dipped mine in chocolate (Hershey’s milk chocolate)

    Sponge candy

    I don’t like this stuff, but my mom does and it’s easy to make so I made some tonight. First time making it, and I almost burned it XD

    Ingredients

    • 1 cup sugar
    • 3 tbsp corn syrup/honey/molasses (I used corn syrup)
    • 3 tsp baking soda
    • Chocolate to coat (optional)
    • Candy thermometer  

    Preparation Directions

    1. Line a brownie pan (8x8) with tinfoil and butter well
    2. Heat sugar and syrup in a very large saucepan. You need enough room for it to bubble up after you add the baking soda
    3. Bring mixture to a boil over medium-high heat until it reaches 285 to 295 degrees F (hard crack stage)
    4. Remove the mixture from the heat and add the baking soda. Stir well to dissolve all of it. Be very careful at this stage, it bubbles a lot
    5. Pour the mixture into your brownie pan and let cool
    6. Break the candy into pieces once cooled. At this stage you can dip the pieces into chocolate (almond bark, tempered chocolate, etc) or just leave it as it. I obviously dipped mine in chocolate (Hershey’s milk chocolate)