The cookbook that I used for the cookies I made today is Cooking Light’s “Way To Bake” published by Oxmoor House. I recently received a copy to review, and I have to say that I LOVE it. It is FULL of photos, step by step instructions, extra information and advice – so much more than just recipes. It walks you through what you are doing and explains things like why you would use this flour over that flour, as well as ways to make your baking a bit more healthy.
Here is some info about “Way To Bake“…
Does the thought of baking intimidate you? Or do you avoid baking because you think it’s unhealthy? Don’t let either stop you. You can create and enjoy delicious baked goods, and the most trusted authority on healthy cooking shows your how. Cooking Light Way to Bake (Oxmoor House, $29.95), the first baking cookbook from America’s leading epicurean magazine, offers the secrets to light baking success. The experts at Cooking Light show you how to bake in a healthier way without sacrificing flavor with step-by-step instructions and more than 150 delicious, healthy recipes.
“Cooking Light has spent 25 years perfecting techniques that allow you to have your cake (or cookie, or muffin) and eat it too,” says Scott Mowbray, Cooking Light Editor. “Now, healthy eating and the wonderful pleasure of home-baked treats are totally compatible. Baking, as they say, is as much science as art, and here, we unlock simple formulas for success every time—recipes that will produce extraordinary results. “
In addition to baking techniques, you’ll find a wide variety of delicious recipes for both everyday enjoyment and not-so-everyday celebrations—from quick breads like muffins, biscuits, and scones to celebration-worthy cakes, pies, and tarts. This highly visual guide also includes Cooking Light’s best kitchen tips, detailed ingredient and nutrition information, and plenty of images of the finished dishes to see exactly what you are preparing.
In Way to Bake, you’ll also find:
● Nine rules for healthy baking to ensure you get results that shine every time
● More than 600 images that serve as a visual guide to healthy baking techniques
● Recipes that employ each technique so you can apply the information you’ve learned to create flavorful baked goods
Cooking Light Way to Bake, available now, gives you everything you need to create memorable homemade baked goods.
Oxmoor House, the publishers of “Way To Bake”, are letting me share a few great holiday recipes with you, and are going to give one lucky Love From The Oven reader their own copy of “Way To Bake”.
I’ve already shared the great Oatmeal, Chocolate Chip, And Pecan Cookie recipe with you, and I have two more great ones from the book…
Perfect for this time of year, here is their recipe for Iced Brown Sugar Cookies…
Iced Browned Sugar Cookies
You can roll out the dough right after combining all the ingredients—no chilling required.
9 tablespoons unsalted butter
1 cup granulated sugar
3⁄4 teaspoon vanilla extract, divided
3 large egg yolks
8 ounces all-purpose flour (about
1⁄2 teaspoon salt
1⁄4 teaspoon baking powder
1 cup powdered sugar
11⁄2 tablespoons half-and-half
1⁄3 cup pearlized sugar or turbinado sugar
1. Preheat oven to 350°.
2. Melt butter in a large skillet over medium-low heat; cook 6 minutes or until dark brown. Pour butter into a large bowl; let stand 5 minutes. Add granulated sugar and 1⁄2 teaspoon vanilla; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg yolks, and beat at medium speed until well blended (about 1 minute).
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder; stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Turn dough out onto a sheet of wax paper; knead gently 7 times. Roll dough to a 1⁄4-inch thickness. Cut with a 21⁄2 inch star-shaped cookie cutter into 32 cookies; reroll scraps as necessary. Arrange cookies 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 10 minutes or until edges are lightly browned. Cool cookies completely on wire racks.
4. Combine powdered sugar, half-and-half, and remaining 1⁄4 teaspoon vanilla, stirring with a whisk until icing is smooth. Spoon about 3⁄4 teaspoon icing onto each cookie; spread to edges. While icing is wet, sprinkle each cookie with 1⁄2 teaspoon pearlized sugar. Dry on wire racks.
Yield: 32 cookies (serving size: 1 cookie).
CALORIES 104; FAT 3.8g (sat 2.2g, mono 1g, poly 0.2g); PROTEIN 1g; CARB 17g; FIBER 0.2g; CHOL 28mg; IRON 0.4mg; SODIUM 42mg; CALC 7mg
Here is the recipe for a delicious Pumpkin Pound Cake With Buttermilk Glaze…
Pumpkin Pound Cake with Buttermilk Glaze
Drain the canned pumpkin before making the cake batter to keep the cake’s texture light.
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3⁄4 cup granulated sugar
3⁄4 cup packed dark brown sugar
1⁄2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
13.5 ounces all-purpose flour
(about 3 cups)
11⁄2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
3⁄4 cup nonfat buttermilk
1⁄3 cup nonfat buttermilk
1⁄4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1⁄8 teaspoon baking soda
1. Preheat oven to 350°.
2. To prepare cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
3. Place 3⁄4 cup granulated sugar, brown sugar, and 1⁄2 cup butter in a large bowl; beat with a mixer at medium speed for 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine 13.5 ounces flour and next 4 ingredients in a bowl, stirring well with a whisk. Add flour mixture and 3⁄4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on wire rack.
5. To prepare glaze, combine 1⁄3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle glaze over cake.
Yield: 16 servings (serving size: 1 slice).
CALORIES 273; FAT 8.7g (sat 5g, mono 2.4g, poly 0.5g); PROTEIN 5g; CARB 44.6g; FIBER 1.4g; CHOL 72mg;
Would you like to win your very own copy of “Way To Bake”? The folks at Oxmoor House are going to give one of you a copy. Here’s how to enter!
The winner will be selected via a random drawing using Random.org on Tuesday, December 13th. No purchase necessary. Void where prohibited. Open to U.S. Residents Only.
Here is how to enter…
To enter, leave a comment on this blog post. That’s it. You are entered!
Would you like to have additional chances to win? We can do that! Here are FIVE ways you can get additional entries to win, giving you up to six entries…
1. Share this contest with your friends via your social media outlets of choice (Facebook, Twitter, StumbleUpon, Tumblr, your blog and so on) and leave a comment here that you do.
2. Follow Love From The Oven on Facebook and leave a comment here (not on FB) that you do.
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FOR EACH EXTRA ENTRY, YOU WILL LEAVE AN EXTRA COMMENT ON THIS BLOG POST. DO NOT PUT ALL OF YOUR ENTRIES INTO ONE COMMENT, AS IT WILL ONLY COUNT AS ONE ENTRY. Comments left on Facebook or Twitter about the giveaway are great and much loved, but do not count as entries. Please note that all comments are held for moderation to prevent spam, which means your comment will not appear immediately, so don’t worry if you don’t see it right after you submit it. Official giveaway rules and information can be found here.
Thank you so much for entering! Check out all of the great giveaways in the 12 Days Of Holiday Baking!