All posts filed under: Baking

Sour Cream Sheet Pan Pound Cake With Lemon Glaze

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It may look like cornbread made in a Pyrex dish, but it’s not. It is sour cream pound cake. I do not have a bundt or loaf pan. I had sour cream that I wanted to use before it expired so I looked up a sour cream pound cake recipe. Then I googled if you could make a pound cake in a different pan. I found a sheet pan pound cake recipe. So I combined the two recipes I found. It was delicious. Not too sweet, kind of reminded me of a sweet cornbread recipe I tried a long time ago. I was talking to my mom and sister-in-law about how I wished I had a glaze. My mom asked, “Do you have powdered sugar and lemon juice?” So I googled a recipe for lemon glaze and decided the amount of ingredients I needed based on taste testing. It made the cake even better! It wasn’t too dry before but the glaze made it more moist. This was really easy and delicious. It made for …

Keto Sausage Balls

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I am late to the game. I am pretty sure my aunt, my mom, and my sister-in-law have made these. I decided to switch up my daily breakfast, and try this recipe. The recipe is easy and the sausage balls are pretty good. The original recipe said to use a cooking scoop to make the balls but I rolled them in my hands. I also used ground Italian sausage. INGREDIENTS 1 pound sausage, cooked and drained (I used Italian) 4 ounces of cream cheese 1/2 cup almond flour 1/3 cup milled flax seeds 1 cup shredded cheddar cheese 1/2 teaspoon baking powder 1 egg, beaten DIRECTIONS Allow cream cheese to soften. Preheat the oven to 350°F. Cook the sausage and drain. Set aside to cool. In a mixing bowl, combine cooled sausage and cream cheese until Stir in the almond flour, flax meal, baking powder, shredded cheddar and egg. Grease a baking sheet. Make balls about an 1.5″ in diameter. Bake for 15-20 minutes. Allow to cool for about 5 minutes. CLICK HERE FOR PRINTABLE …

Snickerdoodle Cookies

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I was in the mood to bake. I went to Pinterest to search for cookie recipes. This recipe, care of High Heels and Grills, made the chewiest cookies. They are not too sweet and I definitely plan to use the dough recipe with other kinds of flavoring and toppings in the future. I used about 14 tablespoons of Earth Balance Original Buttery Spread instead of salted butter and baked the cookies a little longer than suggested in the original recipe. I think the secret to baking cookies is always taking them out of the oven when they appear golden but still a little mushy in the center and then allowing them to sit on the pan till they deflate and cool a bit. In my experience, this always results in a chewier, softer cookie. This recipe yielded 40 cookies, which according to my calculations, are about 100 calories per cookie. This was not a difficult recipe to follow and the cookies are delicious. INGREDIENTS 2 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup butter, softened (I used 12 tbsp …