First, make your dough:

1001 cookie starter mix

Make 10 cups

Ingredients

5 cups all-purpose flour
3 3/4 cups Domino Granulated Sugar
2 tablespoons baking powder
2 teaspoons salt
1 1/2 cups plus 2 tablespoons butter or margarine, softened

Spoon flour into measuring cup and level with spatula. Put in large bowl with at least 4 quart capacity.

Measure sugar, baking powder and salt into flour. Stir until thoroughly blended.

Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal.

*For best results, store covered in airtight container in refrigerator or freezer.

Pink!

Peppermint Sugar Cookies

4 cups Domino Sugar 1001 Cookie Starter Mix
1 large egg, lightly beaten
1/4 teaspoon peppermint extract
1/2 cup crushed candy canes

In large bowl, mix together all ingredients using your hands or a stand mixer with a dough hook. Divide dough in half, and shape into 2 disks. Wrap each disk in plastic, and chill at least 3 hours in the refrigerator, or place in freezer for 1 hour until firm enough to roll.

Preheat oven to 375°F. Grease cookie sheets or line with parchment paper.

Roll dough, half at a time on floured surface to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Arrange cutouts 2 inches apart on prepared cookie sheets.

Bake for 10-12 minutes. Do not brown. Cool on wire rack.

Makes 2 to 2 1/2 dozen.

These cookies are incredibly flavorful and festive looking.  I think they taste perfect as is, but you could cut them into shapes and decorate them with peppermint frosting if desired.

Right now, Domino Sugar is hosting a contest on their Facebook page where fans can enter their favorite cookie recipe for a chance to win prizes which include several baking gift baskets.  If you enter your recipe, you’ll recieve a Domino Sugar coupon and a code for 40% off Chicago Metallic bakeware. To enter your recipe and all of the pertinent details, just visit their Facebook page.

Win It! One of you will win a $50 Visa card to help you make your very own cookies using Domino Sugar’s 1001 Cookie Starter Mix.  Simply leave me a comment with the name of the cookie you’d like to create using their 5 ingredient starter mix. Comments will close on January 5th, 2012 at 11:59 PM PST.

US Residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

Want an extra entry? Do any or all of the following and receive an extra entry for each one. Be sure to leave me a separate comment for each additional entry.

Like Domino Sugar on Facebook and leave a comment with your favorite recipe entry.

Follow me on Twitter and tweet the following (or something like it) “ I just entered a #giveaway to win a #visa GC from @dominosugar @rockinmama http://tinyurl.com/7t7h72j”

Rockin’ Mama Facebook fans automatically receive an extra entry

Subscribe to my feed via email or reader.

Blog about this giveaway. It doesn’t have to be a separate post. Just include a blurb about it when you blog about other giveaways.

Click on one of the very cute buttons below and digg, stumble, fav, etc. Just let me know what you did in the comments

No compensation was received for this post.  Gift cards for review and giveaway supplied by Domino Sugar.

1.  Utilize fantastic flavor combinations

Cinnamon and ginger are classics enjoyed by many during the holidays.  A splash of peppermint can add a hint of refreshment and pairs nicely with dark chocolate.

2.  Dress it up

Spice up traditional recipes like sugar cookies with seasonal flavors and festive decorations.  For example, Kim suggests using a hint of almond in the dough, something I’ve been doing with my own sugar cookies for years.  You can also use your favorite sugar cookie recipe to create jam thumbprint cookies or simply cut the cookies into holiday shapes and then decorate when baked.

3.  Ready your “bake”

If you prepare the dough in advance, you can store it in the freezer (either in portioned off balls to be rolled and cut or as cut, ready-to-bake shapes) and use it when ready.

4.  Gift it

Take your favorite recipe and print/write it on a festive recipe card to attach to a mason jar filled with the pre-measured spices, seasonings, and other dry ingredients necessary for a homemade “cookie mix.”  Attach the recipe card along with baking instructions, decorating tips, and a cookie cutter (or a jar of sprinkles) for your complete holiday cookie kit.

Here is one of my favorite recipes from Kim Ima’s book, The Treats Truck Book:

Sugar Cookie Thumbprints with Spiced Jam Centers

Ingredients:

1 cups (2 sticks) butter, softened
1 cup sugar
1 egg, slightly beaten
3 cups flour
11/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons heavy cream
1 teaspoon McCormick Pure Vanilla Extract
1 teaspoon McCormick Almond Extract

Assorted Spiced Jam Centers
1/2 cup Blueberry Jam with 1/4 teaspoon McCormick Ground Ginger
1/2 cup Strawberry or Apricot Jam with 1/2 teaspoon McCormick Ground Cinnamon
1/2 cup Boysenberry Jam with 1/2 teaspoon McCormick Ground Cinnamon

1. In a medium bowl, combine the flour, baking powder, and salt. Mix and set aside.

2. Use a mixer to cream the butter and sugar until light and fluffy. Add the eggs and mix well.

3. In a measuring cup, combine the cream, vanilla, and almond extract.

4. Mix in the flour mixture into the butter-sugar mixture in three parts, alternating with the cream and vanilla mixture, starting and ending with the flour.

5. Remove the dough from the bowl and wrap it in plastic or put in a container.  Refrigerate for at least 1/2 hour and up to overnight.

6. Preheat the oven to 350˚F. In three small bowls, mix the cinnamon or ginger with the appropriate jams.

7. Roll a small scoop of dough between your hands to form a ball and place it on the cookie sheet. Pat the ball to flatten a bit, and then use your thumb to make a small indent in the center. Fill the center with the spiced jam of your choice.

8. Bake for 10 to 12 minutes, or until lightly golden at the edges.

Makes about 2 to 3 dozen.

You can share your own cookie recipes on McCormick’s Facebook page with The Big Cookie Share app.  And for more holiday recipes and inspiration, just visit McCormick.

Win It! One of you will win a McCormick holiday kit which includes the following:

Kim Ima’s book The Treat Trucks Baking Book
McCormick Ground Ginger
McCormick Ground Cinnamon
McCormick Pure Peppermint Extract

Simply leave me a comment with another holiday recipe you like from the site. Comments will close on January 7th, 2012 at 11:59 PM PST.

US Residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

Want an extra entry? Do any or all of the following and receive an extra entry for each one. Be sure to leave me a separate comment for each additional entry.

Follow me on Twitter and tweet the following (or something like it) “ I just entered a #giveaway to win a #McCormick holiday kit @rockinmama http://tinyurl.com/7e9gun5”

Rockin’ Mama Facebook fans automatically receive an extra entry

Subscribe to my feed via email or reader.

Blog about this giveaway. It doesn’t have to be a separate post. Just include a blurb about it when you blog about other giveaways.

Click on one of the very cute buttons below and digg, stumble, fav, etc. Just let me know what you did in the comments

No compensation was received for this post. Items for review and giveaway supplied by McCormick.

I could serve this baked chicken straight from the dish

Giada DeLaurentiis recently teamed up with Target to introduce a line of speciality food items, quality cookware, bakeware, and kitchen tools to make it easy to cook and entertain in style.  My husband and I have enjoyed watching Giada DeLaurentiis on the Food Network for years after getting hooked on her show Everyday Italian.  Her expansive new line, Giada De Laurentiis for Target, is stylish, functional, and affordable.  We received a generous assortment of products to help get ready for the holiday season, including six of her tapenades, spreads, and marinated vegetables that are going to make an awesome addition to our appetizer spread.  I’m going to serve the tapenades and spreads with some pita chips!

As is typical of this time of year, I’ve been doing a ton of baking, experimenting with some allergy-friendly recipes for my son.  Last week, we baked some delicious cupcakes.  My son and I prepared them together using the bowls, measuring cups, and “spoonula” we received!  I love the fact that the products are durable enough for my son to use.

Check out my recipe:

Vegan Pumpkin Chocolate Cupcakes (this recipe is dairy, egg, and soy-free)

The collection consists primarily of items used to prepare and cook foods, however, Target also offers a small collection of gourmet foods including pasta, sauces, soups, stocks, dipping oils, and delicious ground coffee!  Check out this amazing coffee recipe I’m anxious to re-create (courtesy of Giada DeLaurentiis):

Spiced Coffee with Cinnamon Whipped Cream

Yields: 4 servings

Ingredients:

1 cup granulated sugar
¼ tsp ground allspice
¼ tsp of ground cinnamon, plus more for dusting
¼ tsp ground ginger
1 cup boiling water
1 cup brewed Giada De Laurentiis for Target Giada Blend Coffee
1 cup heavy cream
2 tbsp confectioners’ sugar

In a small sauce pan combine the granulated sugar and ½ cup of water. Bring to a boil over medium heat and reduce heat to low.

Add allspice, cinnamon and ginger. Simmer for 5 minutes or until sugar is dissolved.

Take the pan off the heat and set aside.

In a heat proof pitcher or measuring cup add the boiling water to the coffee /espresso. Divide it among four 6 to 8 oz cups.

Add 2 tablespoons of the spiced syrup to each cup and stir to combine.

Using an electric mixer with a whisk attachment beat the heavy cream until soft peaks form. Add confectioners’ sugar and continue to beat until stiff.

Top each with a dollop of whipped cream – dust with cinnamon and add cinnamon stick.

We’re sufficiently ready for this weekend’s Christmas dinner and celebration. For more information about Giada De Laurentiis for Target, just visit the website or your local store.

I wrote this review while participating in a blog tour by Mom Central Consulting on behalf of Giada De Laurentiis for Target and received product samples to facilitate my review.

One of the things I enjoy about the holiday season is the opportunity to bake.  My favorite recipes include anything with pumpkin, gingerbread, eggnog, and apple spice!  But we all know that there is a tendency to put on some weight around the holidays.  Even those with ultimate self-control tend to splurge with the abundance of treats around holidays.

This season, Hodgson Mill is hosting a baking challenge to encourage the creation of healthier treats using ingredients like whole wheat flour.  Over the years, I’ve often substituted whole wheat flour for conventional flour in my cookies, cakes, and baked goods.  I have to admit that in some instances, there is a noticeable difference in flavor, particularly with people like my husband who didn’t grow up eating whole wheat anything.  But as a whole, the baked goods I’ve prepared with whole wheat flour have been enjoyed by friends and family members over the years, many unaware of the substitution.

Very soon, I’ll be sharing one of my favorite holiday recipes, made with Hodgson Mill flour!  Right now you can visit the company’s website for a chance to win one of 50 Hodgson Mill Bakers’ Gift Boxes, valued at $85. Simply visit the site to enter.

Win It! One of you will win a $25 Hodgson Mill Gift Certificate to start your healthy, holiday baking!  Simply leave me a comment with your favorite Hodgson Mill product and how you’ll use it in your healthy holiday recipe. Comments will close on December 12th at 11:59 PM PST.

US Residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

Want an extra entry? Do any or all of the following and receive an extra entry for each one. Be sure to leave me a separate comment for each additional entry.

Hodgson Mill Facebook fans and Twitter followers will automatically receive an extra entry for a total of two entries

Follow me on Twitter and tweet the following (or something like it) “ I just entered a #giveaway to win a gift certificate from @HodgsonMillInc @rockinmama http://tinyurl.com/82mduw5”

Rockin’ Mama Facebook fans automatically receive an extra entry

Subscribe to my feed via email or reader.

Blog about this giveaway. It doesn’t have to be a separate post. Just include a blurb about it when you blog about other giveaways.

Click on one of the very cute buttons below and digg, stumble, fav, etc. Just let me know what you did in the comments!

No compensation was received for this post. Products for review/giveaway supplied by Hodgson Mill.

My first project was to make some festive sugar cookies!  I used Wilton’s simple but delicious Roll-Out Sugar Cookies.  What distinguishes these cookies from traditional sugar cookies is the addition of almond extract! Here is the recipe, courtesy of Wilton:

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon no-color almond extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Instructions:

1.  Preheat oven to 400°F.

2.  In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and extracts; mix well.

3.  Combine flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough.

4.  Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick.

5.  Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

Recipe may be doubled.

Makes about 3 dozen cookies

As I mentioned above, the recipe is very easy to make but I have some tips I’d like to share.

1. Don’t cut the recipe in half. I’ve tried it.  The dough is already on the softer side and cutting the recipe in half won’t yield the proper consistency.

2.  While the recipe indicates that the dough should not be chilled, you can refrigerate prior to rolling it out if you find that it’s too soft.

3.  I recommend using a stand mixer to combine all ingredients completely and then using your hands to knead the dough before rolling it out.

4.  You can roll and cut cookies out on parchment paper if you’re finding it difficult to transfer them

While these sugar cookies taste delicious unfrosted, I definitely recommend experimenting with a buttercream or color flow icing, particularly as we enter the holiday season.  You can make your own icing, however, Wilton also offers a Buttercream Icing Mix that tastes incredible.  I also find that I can achieve a much better consistency when I use the mix versus making it from scratch. Here are some of my tips on making this icing:

1. Be prudent when it comes to the liquid. I prefer to err on the side of caution so the icing isn’t too thin. You can always add more liquid to thin it out if you need to.

2. Keep the prepared icing covered with a damp cloth so it doesn’t dry out.

3. Again, I recommend using a stand mixer to achieve the right consistency.  As I was decorating, I periodically started the mixer again to prevent the icing from hardening.

4.  To tint the icing, use a toothpick with Wilton’s Icing Colors.  Be sure not to dip the toothpick back into the color after you’ve dipped it into the frosting.  Be sure to mix it well and take note that the colors will deepen a bit.

5. Be sure to allow plenty of time for decorating.  Tinting the icing (particularly if you plan to tint with multiple colors) takes time.

To give your cookies and cupcakes that extra pizazz, try experimenting with Wilton’s sprinkles, sparkle gel, and  cupcake picks. Here are some of the cupcakes I decorated (I took the easy way out and made them from a boxed mix).

What I like about using Wilton’s products is the fact that the company makes it easy for anyone to achieve something that looks amazing.  Walmart offers an entire line of Fall and Halloween baking and decorating products.  You can visit your local store for a more complete selection or check out the products online.

Disclosure: I participate in the Walmart Moms program and am compensated for my time and honest opinions.

Do you ever watch shows like Ace of Cakes and think, “How did they do that?”  I could spend hours watching shows about baking, decorating and entertaining. The hubby and I have been wanting to take a culinary arts class together but given the fact that our children are so little, it’s on our “to-do” list.

Earlier this summer, the Montage Beverly Hills debuted Richard Ruskell’s Yes You Can Desserts Pastry Class.  Offered monthly, this one hour pastry class is an interactive demonstration introducing students to concepts such as working with buttercream, how to make a great cake, and the secrets of mousse.  You may recognize Richard Ruskell from the Food Network where he won the title of “Best Cake Artist in America.” Now he’s teaching LA natives some of his tried and true techniques in a series of intimate (approx. 15 students) pastry classes.

A few weeks ago, I sat in on Ruskell’s Buttercream: Be Not Afraid! class.  In just one hour, Ruskell explained and demonstrated exactly how to make and use a variety of types of buttercream.  Did you know there are several types of buttercream?  I didn’t! While all are made with butter, some include cream, milk, and egg whites.  We also had an opportunity to taste each of the varieties made by Ruskell to differentiate the textures and flavors of each one.  At the end of the class, we took home copies of each recipe and a small box of treats featuring…buttercream (but of course).

The class was basic but informative and I felt like I could go home and replicate the recipes.  More experienced bakers may desire a richer class, but given the fact that this is an introductory class, I felt like it was appropriate in terms of duration, content, and cost ($50/class).

Here are the classes that are coming up this fall:

The Secrets of Mousse – Wednesday, September 28th
Lesson one: It’s mousse. Not moose. Not mouse.  Lesson two: It’s chocolate, what more needs to be said? Learn the secrets behind making the perfect mousse at home.

No Tricks, Just Treats - Wednesday, October 26th
Preparing for a Halloween party should be just as much fun as the party itself.  Here are some tips for planning for the Scariest Day of your Life!  And we’ll all have fun doing it!

Gingerbread House – Wednesday, November 30th
Just in time for the holidays! Learn how to make an authentic gingerbread house from the ground up from the “Best Cake Artist in America.”

For more information, visit the Montage Beverly Hills.

Disclosure: I was invited to experience a pastry class at the Montage Beverly Hills.

When I’m stressed or simply want to relax, I’ll often bake.  I love the fact that for the most part, baking is straightforward and precise.  Creativity is integral to the finished work, but it’s not difficult to make the basics like cakes, cookies, and quick breads.

In general, I prefer to bake from scratch because I have complete control over the ingredients.  However, with a busy schedule and two small children that haven’t quite grasped the virtue of patience, it’s easy and convenient to get a little assistance from a store-bought mix.

Dassant Baking Mixes taste like they’re made from scratch yet offer the convenience of quick prep and baking times.  Unlike traditional mixes with traditional flavors, Dassant offers varieties like Applesauce Cake, Beer Bread, and Truffle Brownies.  For the most part, all that is required are the addition of water (or in some cases milk), eggs, and/or butter.  In some instances you might have to add an additional ingredient like pumpkin for the Pumpkin Bread Mix.

I’ve tried 3 varieties so far (Truffle Brownies, Vanilla Scones, and Cinnamon Chip Bread) and they’re incredibly delicious.  The bread and brownies were soft and moist.  I decided to add dark chocolate chips to the scones and the result was incredibly decadent.  I also thought about serving them with freshly whipped cream and jam or lemon curd.

I added dark chocolate chips to the scone mix

At $6.99, the mixes are priced slightly higher than conventional mixes.  However, I appreciate the fact that the mixes don’t contain artificial ingredients, high fructose corn syrup, or trans fats and taste “home made.”  Along with instructions, each box includes additional recipe ideas, substitutions, additions, and compliments.

Dassant Baking Mixes are available online and at select retailers nationwide.

Win It! TWO of you will win four mixes each (ARV $28). Simply leave me a comment with one mix that you’d like to try from the site. Comments will close on September 21st at 11:59 PM PST.

US Residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

Want an extra entry? Do any or all of the following and receive an extra entry for each one. Be sure to leave me a separate comment for each additional entry.

Follow me on Twitter AND tweet about the contest

Like me on Facebook

Subscribe to my feed via email or reader.

Blog about this giveaway. It doesn’t have to be a separate post. Just include a blurb about it when you blog about other giveaways.

Click on one of the very cute buttons below and digg, stumble, fav, etc. Just let me know what you did in the comments

Disclosure: Items for review and giveaway supplied by Dassant.

Now you can make those fancy desserts you see demonstrated on the Food Network with a little instruction from Executive Pastry Chef Richard Ruskell at the Montage Beverly Hills.  This summer, the luxury hotel has launched a series entitled Yes You Can Desserts.  The chef, who recently won the title of Best Cake Artist in America, guides aspiring bakers and decorators in the creation of cakes, the use of buttercream, the secrets of mousse and more.

Classes are held from 9:30 am to 10:30 am on the last Wednesday of each month. The cost is just $50 and you’ll walk away being able to re-create what Chef Ruskell has demonstrated.  Here is a list of upcoming classes:

Buttercream: Be not Afraid! – Wednesday, July 27th

Buttercream. We love to eat it, but shy away from baking with it. Why? Take away the mystery in this class where you’ll learn what buttercream is, how to use it best and how to eliminate the fear.

Chocolate – Without the Fear! Wednesday, August 31st

Milk chocolate. Dark chocolate. Bitter and sweet. Cocoa and chips, they’re all good to eat. Learn how to work with the various types of chocolate so when the moment strikes, you’ll be ready.

The Secrets of Mousse – Wednesday, September 28th

Lesson one: It’s mousse. Not moose. Not mouse. Lesson two: It’s chocolate, what more needs to be said? Learn the secrets behind making the perfect mousse at home.

No Tricks, Just Treats – Wednesday, October 26th

Preparing for a Halloween party should be just as much fun as the party itself. Here are some tips for planning for the Scariest Day of your Life! And we’ll all have fun doing it!

Gingerbread House – Wednesday, November 30th
Just in time for the holidays! Learn how to make an authentic gingerbread house from the ground up from the “Best Cake Artist in America.”

For more information or to reserve a spot in one of the classes, visit the Montage Beverly Hills.

No compensation was received for this post.

Photo Credit: Cookies For Kids' Cancer

Have you ever hosted a bake sale to raise money for something important? Or brightened someone’s day with an assortment of freshly baked treats?   As someone who finds the process of baking to be relaxing and often more enjoyable than the actual consumption, I’ve often thought about taking treats over to our local church, children’s hospital, or nursing home to be enjoyed by someone much more appreciative.

I recently read the story of Gretchen Witt, who  founded Cookies for Kids’ Cancer four years ago after her son was diagnosed with cancer.  It started with a simple bake sale she hosted with the help of some friends.  The result was 96,000 cookies baked to raise nearly half a million dollars in just three weeks.  People across the country learned of her son’s battle with cancer and her efforts to raise money for pediatric cancer and the result was the evolution of Cookies for Kids’ Cancer, a non-profit organization that raises money for pediatric cancer through bake sales.

In January, Gretchen’s son Liam lost his battle with cancer.  He would have been 7 this May.  Gretchen continues to work to raise money for pediatric cancer and hopes that people across the country will host bake sales in honor of Liam and other children currently battle cancer.  To support Cookies for Kids’ Cancer, The Glad Products Company will match all bake sale proceeds in May that benefit the charity up to $225,000.

So how can you get involved?

1.  Host a bake sale:  The website offers a variety of planning tips to make your event a success

2.  Join Glad to Give on Facebook

3.   Enter Glad product codes. Glad will make a donation to Cookies For Kids’ Cancer.

Have you ever hosted a bake sale? I’m curious to hear about what you did with the proceeds.

Win It! One of you will win a bake sale kit (ARV $125) which will include an OXO mixing bowl, two spatulas, and a cookie scoop, Williams-Sonoma cookie cutters and cooling rack, a Maxi-Aid No Touch baking sheet and a Silpat non-stick baking mat.  Simply leave me a comment with one way you give back.  Comments will close on April 21st at 11:59 PM PST.

US Residents only.  Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

Want an extra entry? Do any or all of the following and receive an extra entry for each one. Be sure to leave me a separate comment for each additional entry.

Follow me on Twitter AND tweet about the contest.

Like me on Facebook

Subscribe to my feed via email or reader.

Blog about this giveaway. It doesn’t have to be a separate post. Just include a blurb about it when you blog about other giveaways.

Click on one of the very cute buttons below and digg, stumble, fav, etc. Just let me know what you did in the comments!

No compensation was received for this post. Giveaway items supplied by the company.

Earlier this week I was at a “foodie” blogger event and had a conversation with Pamela, who writes the site My Man’s Belly, about those who cook v. those who bake.  We agreed that in most cases, a person either has a passion for one or the other (she just happens to do both well).  I’m certain you know which one I am.  And while I’m quite content to be the baker in the family, I’m convinced after reading her bio that it wouldn’t hurt to advance my culinary skills.

I love to bake.  I like the precision required to make gourmet treats and the opportunity for creative expression during the decorating process.  Ironically, I get more fulfillment out of giving baked items away than I do from eating them.

This Valetine’s Day, McCormick wants to help you say “I Heart You” to those who are important in your life.  They’ve developed the Relationship Recipe Matrix to guide your baking endeavors.  According to their guide, I should make Red Velvet Cupcakes for Aracely (which just happens to be one of her favorites), Vanilla Rich Chocolate Chip Cookies for my son (Vegan, of course), and Red Velvet Bon Bons for the hubby.

McCormick offers a variety of products designed to help you bring flavor to your baked goods.  From spices to extracts, you can easily turn a simple cookie or cupcake into something extraordinary.  Here is a recipe for Red Velvet Cupcakes:

INGREDIENTS

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 bottle (1 ounce) McCormick® Red Food Color

2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting (recipe follows)

DIRECTIONS

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Tips

Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners’ sugar until smooth.

Win It! One of you will win a Valentine’s Day Baking Kit (ARV $60) from McCormick which will include the following:

“I Heart You” McCormick Apron
Valentine’s Cookie Cutters from Crate and Barrel
Valentine’s Dish Towels from Crate and Barrel
Valentine’s Spatula from Crate and Barrel
Sweetheart Candies
Valentine’s Cupcake Papers from Crate and Barrel
Valentine’s Sprinkles
McCormick Red Food Color
McCormick Vanilla Extract
Relationship Recipe Matrix and Two Recipe Cards

To enter, simply leave a comment with another Valentine’s Day recipe or idea you found on the site. Comments will close on February 14th, 2011 at 11:59 PM PST.  US Residents only.  Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.  Want an extra entry? Do any or all of the following and receive an extra entry for each one. Be sure to leave me a separate comment for each additional entry.

Follow me on Twitter AND tweet about the contest.

Like me on Facebook

Subscribe to my feed via email or reader.

Blog about this giveaway. It doesn’t have to be a separate post. Just include a blurb about it when you blog about other giveaways.

Click on one of the very cute buttons below and digg, stumble, fav, etc. Just let me know what you did in the comments!

No compensation was received for this post.  Review and giveaway items were supplied by the company.

Photo Credit: McCormick