Bake 52: Week 47

Best Buttermilk Biscuits

I have always made drop-style biscuits, so this was another first for me.  I didn't have a round biscuit cutter, so resorted to a snowflake cookie cutter - very festive!

These were fast and easy to whip up and I really loved them! All of my kids did too. I made them on a night we were having soup and it tasted so great dipped in it.  They were also muy bueno with honey or jam.

Definitely try these out!
You can visit Betsy's blog for the recipe!

Bake 52: Week 46

This week we baked a

Sweet Potato Pie

This is the reason I love being a part of this baking group.  Here's how it looked in my head:

Sweet Potatoes are good.

Pie is good.

Sweet potatoes and pie do not mix.

BUT I was wrong!  It does mix because it has sugar, brown sugar, spices, and whole milk....

oh yah, sweet potato pie is GOOD!

And what good is pie without ice cream? This was no exception - the flavors went so well together!

So glad we got to try this!

Check out Talesha's blog for the complete recipe!

Bake 52: Week 45

This week Amanda chose for us to bake

PUMPKIN CHEESECAKE

Pumpkin - Great

Cheesecake - Great

Pumpkin + Cheesecake = Fantastic

What else can I say? 

I did think it was interesting that this recipe had you dry out the pumpkin puree first, I have never seen or done that, but it's a great tip to know!

Definitely a great dessert - and just in time for Thanksgiving!

Check out Amanda's blog for the complete recipe!

Bake 52: Week 44

This week's pick was a 

Red Velvet Layer Cake

 Growing up I never tasted a red velvet cake.  Once I got married, I found out that red velvet cake is "the cake" in my hubby's family.  In fact, when we got married it was his very favorite cake. His mom always made it for his birthday.  And she made it gluten-free.  Here I come into the picture with no idea what gluten-free even means...let's say I left that up to his mom for awhile.

Over the years I have tried a couple of different red velvet cakes and cupcakes with surprisingly good results.  When I saw that was the pick for this week, I decided to give it one more try, gluten-free style.  I followed the recipe exactly, only substituted a GF baking mix for the flour.  The results were great!  The middles of my cakes sank, but that was easily remedied by adding a lot of frosting to even it out. You can never get too much frosting - oh and did I mention it was cream cheese frosting?  Absolutely delish!  We always put red velvet cake in the fridge, so after trying it, I covered it up good and put it in the fridge overnight. I really do think it was even better the next day.

Check out Janet's blog for the recipe!