Fantastic Bake Along — Double Dipped Fried Chicken!  

Good Saturday Morning!!  I have anxiously been looking forward to this day to see how everyone’s Fried Chicken turned out:). Oh-yea!!

My family was very very happy with the meal.   It takes a little bit of time, but it is SO WORTH IT.  I took out the fryer at 4:30 and we were eating at 6:30.

I made a salad and biscuits to finish off the meal.  I usually make a crusty topped apple pie to go along, but I did just get off of a cruise and thought I had better not. Lol:)

This is a fairly easy recipe.  You can check it out here.  Give it a try,  I know you will love it!!

Here is the list of those who are joining in this months BAL.  Let’s head over and check out how their chicken turned out:)

Fantastic Bake Along!! — Double Dipped Fried Chicken

Good Morning!!  I am back from a fantastic trip to the Caribbean!  But I will write about that tomorrow because today is the 2nd Monday of the month which means it is FANTASTIC Bake-Along time!!  Yea:)!!   Why don’t you join us?  

This month I thought it would be fun to try something savory instead of something sweet.  So…. for this month’s Bake Along what do you think about making my husband’s favorite Double Dipped Fried Chicken?   It is definitely FANTASTIC and will certainly become your family’s favorite too!  

Here is the recipe from an old family cookbook:

Double Dipped Fried Chicken:

Ingredients:

  • 8-10 chicken pieces
  • 2 cups flour
  • 4tsp garlic salt
  • 2tsp paprika or Cajun seasoning
  • 1tsp pepper
  • 1/2 cup milk
  • 1 egg
  • 1/2 tsp season salt
  • shortening or oil for frying

Directions

Pre-heat oven to 325*. Wash chicken pieces and lay on a paper towel to drain. In a brown bag or heavy duty plastic bag combine flour, garlic salt, paprika, and pepper. In a shallow dish combine milk, eggs, and season salt. Dip chicken pieces in flour mixture, then egg mixture, then again in flour mixture. Coat all chicken pieces. In a skillet or wok or deep frier, heat oil to 375*. Cook chicken in oil until light, golden brown, about 5-8 min. Put chicken in a baking pan. They can overlap if necessary. Bake uncovered for 1 hr or until thickest pieces are done. Makes 4-6 servings

There it is.  I hope you will join in the fun. Here is how it works:

  • Just comment below if you want to join in. I will add your blog link to the BAL on Saturday’s post
  • Make the recipe sometime this week.
  • On Saturday, post your pictures and results of the recipe.  Success or accidents in the kitchen, it doesn’t matter.  It’s all fun and real:)
  • Link your post here with the Fantastic Bake-Along 
  • Be sure to visit the other bloggers posts
  • It is also super a-ok if you don’t want to blog post but just want to join us as we bake/cook. You can comment with your results.
  • Only one rule–Be polite and nice!!  

I’m excited to Bake Along with you this week.  It’s going to be SWEET!!

Fantastic Bake Along – Blueberry Muffins!

Good Morning, Good Blueberry Morning!  I have been looking forward to today all week:)  It’s the first ever Fantastic Bake Along Day!  Yea!! Yea!!

This week’s recipe was Tami’s To Die for Blueberry Muffins and man, oh man was she  not kidding!  I mean really, just look at these beauties:)

Here is how the baking went—

I doubled the recipe because I wanted the extra large type of muffins.  Go big or go home, right?  As I was finished with all of the additions I felt a little worried that maybe I had forgotten some milk or eggs or something because the batter was so thick and sticky.  I kept going though.

I took Tami’s advice and made sure to use only fresh blueberries, not the frozen ones.  I agree, that they made all of the difference.

I scooped the sticky dough into the pans filling the cup all the way to the top.  I covered the muffins  with an extra amount of the super wonderful crumble mixture.

Being that I filled the cups all the way to the top, I was a little worried that they might overflow, so I placed a cookie sheet under them, just in case.

No need to worry though,  they puffed up beautifully with no leakage at all:)

Because I had greased AND floured my pan, they took very little coaxing to get out of the pan in one piece

Now that’s what I’m talking about!!

My Dear hubby was waiting by the oven and promptly cut one up, slathered it in butter and started inhaling it amongst moans of delight!

  I tried to grab it and say that I hadn’t had the photo shoot yet, but he said he would put his own picture of these on the blog.  Here it is–lol:)

I gathered the remainders and lined up a blueberry photo photo shoot.  I was going to use my china and some fresh napkins with daisies on them, but then this little rooster just called my name and said, ‘Tracy, please, oh please, let me be by those beautiful muffins… I want to be in your photo shoot!”

What could I do?  I snatched him up and changed the shoot completely 

What a fun morning:). These To Die for Blueberry Muffins are SWEET!   You can get the recipe here on my blog, or here on Tami’s blog if you want to try it out in the future.

Here are the links to the bloggers who said they would like to participate.  Please go check out how they fared in the kitchen today.  I’m on my way to read about them right now:)!
Tracy@It’s a T-Sweets Day!

Tami@Tanglewood Knots

Kathy@Sewing Etc.

Brenna@Crochet539

Nana Cathy dot com (Cathy will be posting next week)

Melissa@Thread and Scissors

And any of you who would like to comment here and tell us how your Blueberry Muffin adventure went. We all would love to hear about it!
Thanks for dropping by.  I hope you will join us the second week of next month for another FANTASTIC BAKE ALONG!

First Ever Fantastic Bake-Along BAL– Come and Join Us!

Calling all home bakers/chefs.  Let’s get together and have a BALL or BAL or a Bake-along!  Doesn’t that sound fun?!!

Last week Tami @ Tanglewood Knots and I literally made the same recipe on the same night without any planning!  It was so funny:).  We both made a version of the Ultimate Kentucky Derby Pie.  

My version of Derby Pie
Tami’s version of Tollhouse Pie
 

Yum yum yum!  We both had a piece for breakfast too! Lol:). We had such a laugh over it that we thought it would be a “Ball” to have a Bake-along BAL and see a bunch of us make the same recipe. 

Sooooo…  without really knowing how this is going to play out,  how about if I send out this call to any of you who would like to join in.  I hope that I am not baking alone, but if I am, it will still be a good time:)

Here is how it will work with tweaking most likely to happen in future months–

  • On the 2nd Monday of each month I will introduce the recipe–some will be baking, some will be cooking.  It will just be a good recipe, maybe you will have one you want us to try!
  • On the 2nd Saturday, post your pictures and results of the recipe.
  • Link your post here with the Fantastic Bake-Along 
  • Be sure to visit the other bloggers posts
  • Just comment below if you want to join in.  I will add your blog link to the BAL on the weekend post
  • It is also super a-ok if you don’t want to blog post but just want to join us as we bake/cook.  You can comment with your results.
  • Only one rule–Be polite and nice!!  

That’s it!  Sounds easy enough right?  Ideas for the future of this BAL may include monthly hosts, quarterly themes, and a bake/cook your own version of a recipe.  Ideas, ideas:)!

Ok– now that the ground work is done, it is time for the first recipe.  Drumroll please……

Tami’s To Die for Blueberry Muffins! from allrecipes.com

Tami’s Photo of these yummy muffins!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Don’t those sound yummy?   Head over to Tami’s blog here and get the tips and other fun ideas for  this recipe.  

I’m off to the store to buy my fresh bluberries!  Don’t forget to comment if you want to join in the fun!


P.S.– for those of you who do not use cups as measurements–

  • A cup is a round container or lid that is 3.5″ x 2″ 

The Ultimate Kentucky Derby Pie Recipe

Have you ever had a Derby Pie?  If you haven’t you are in for a real pie adventure.  If you have, then you know what I mean:). 

I would say that this is kind of like a giant chocolate chip cookie pie that is soft and kind of gooey on the inside and crispy cookie goodness on the outside.

This is one of those recipes that was given to me by a friend who got it from a friend who got it from a friend.  You know the kind,   She brought it to Thanksgiving a few years back, and we all LOVED it:)!

It is an extremely rich pie that pairs well with a glass of milk or a scoop of ice cream.  You can eat it while warm out of the oven or let it cool and firm up.  

Here is what it looks like hot out of the oven. Yum!

The filling is quick and easy to make.  It is thick and opaque looking when you put it in the crust.

When it cooks up, the top forms a chocolate chip cookie crust that is absolutely beautiful.  Really, it is just golden goodness:)

This pie takes quite a long time in the oven, but be patient, it’s worth it:). 

Kentucky Derby Pie

recipe by Tracy@ It’s a T-Sweets Day!

Ingredients

  • 1c butter
  • 2c sugar
  • 1c flour
  • 4 eggs, beaten
  • 2tsp vanilla
  • 1 1/2c chocolate chips
  • 2c chopped pecans
  • 9″ unbaked pie shell

Directions

Preheat oven to 350*.  In a large mixing bowl, combine butter, sugar, flour, eggs and vanilla.  Mix well.  Add chocolate chips and nuts and mix until well blended.  Spoon into pie crust.  Bake for 1 to -1 1/2 hours or until a knife inserted in the middle comes out clean.  If it is still runny after you take it out, just pop it back in and keep cooking,  it will come together.  Let cool for 10 minutes or longer for a firmer texture before serving.

I hope you will give this chocolate chip cookie Derby Pie a try.  It would be the perfect compliment to an Easter dinner feast!  Please let me know if you do:)

Oh, So Soft, Sugar Cookies

happy-valentines
I make sugar cookies once a year…only once a year, beacause I have no self control when it comes to these soft, SWEET, and absolutely DELICIOUS cookies!

The hardest part about making sugar cookies is knowing when to take them out of the oven. You want to cook them JUST until they look dull and are slightly bubbly and golden on the edges.If you cook them too long, they are crispy. If you don’t cook them long enough they are kind of limp.   A good rule when making  a soft sugar cookie is to cook one or two and play with the time.  Cook one and check the time for the perfect texture.  If it comes out limpy, add more time, crisp, less time.   When you get the perfect texture, bake the rest of your cookies to match:)Another key to a soft sugar cookie is to roll the dough about 1/2″ thick.  Starting with a  1/4″ roll will result in a crisp cookie. So remember, 1/2″ inch….

Ok, now we are ready.  Here it comes, the golden soft sugar cookie recipe.   Here it is, the most wonderful sugar cookie recipe ever.  I apologize in advance for the sugar high due to the “must eat me now and eat that one too” factor that always accompanies these cookies…..sorry:)

Oh, So Soft, Sugar Cookies

recipe by Tracy @It’s a T-Sweets Day!

Ingredients:

  • 1c softened butter
  • 1 1/2c sugar
  • 1tsp vanilla
  • 1/2tsp almond extract
  • 3 eggs
  • 4c flour
  • 1 pinch salt
  • 2 tsp baking powder
  • 3/4tsp baking soda

Instructions:

Pre-heat oven to 350*.  In a large bowl, beat together butter, sugar, vanilla, almond extract and eggs until light and fluffy.  Beat in the flour, salt, baking powder and baking soda until thoroughly blended.  On a floured surface, roll dough to 1/2″ thick.  Cut into desired shapes.  Place on a greased cookie sheet.  Bake for 10-12min until dull white and the edges are golden.  DO NOT OVERCOOK! –They should not deflate when they are taken out of the oven.  If they do, they are underdone and need a minute or two more to the cooking time:)  Let cool and then decorate.

Frosting:

  • 1/2c butter
  • 1/2c shortening
  • 1pkg powdered sugar
  • 1tsp almond extract
  • milk
  • food coloring

Cream shortening and butter until smooth.  Add powdered sugar and extract.  Blend until mixed.  Add milk a few tablespoons at a time until you get your desired thickness.  Try not to make it too thick or it will be hard to pipe.


I really do hope you have a SWEET Valentines Day.  If you make these cookies, I know you will:)

Glazed Pumpkin Bread

Just one slice of this delicious Pumpkin Bread is never never enough! I have practiced and compared many recipes to come up with this perfect recipe. I have done all of the trial and error so you don’t have to. You’re welcome:)!Every year I make enough bread to give to family and friends. In fact, this year I made a whopping 21 full size loaves and they are all gifted out. I even wish I had more pumpkin to make into a few more loaves to give away!

Well, with that all said, Here is the recipe:):

Glazed Pumpkin Bread

Recipe by Tracy@It’s a T-Sweets Day

Ingredients:

  • 1 1/2tsp salt
  • 1tsp cinnamon 
  • 1tsp nutmeg
  • 2tsp baking soda
  • 3 1/2c flour
  • 3csugar
  • 1c oil
  • 3/4c water
  • 2c pumpkin purée
  • 4 eggs
  • 1c nuts chopped

Directions:

Sift salt and spices with flour. Mix all ingredients in a large bowl. Grease and flour 2 bread pans. Fill 3/4 full. Bake 1 hour at 350* or until knife inserted in center comes out clean.

Glaze with frosting while still warm and in the pan. Sprinkle more chopped nuts on top. Let sit in pan until cool. Run knife around edges and turn upside down to get out of the pan.

Frosting:

  • 2c powdered sugar
  • 1/4c milk
  • 1tsp vanilla

Combine all ingredients to make a frosting glaze. It should be fairly thin. 

Enjoy this SWEET bread!