November 15, 2009

Thanksgiving Goodies

This holiday season I am going to be selling Thanksgiving and Christmas desserts. Here's the list of things for thanksgiving and information on ordering.

Bailey Bakes Holiday Treats

Pumpkin Cupcakes with Cream Cheese Frosting $15/dozen
Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting $15/dozen
Pecan Pie $14
Pumpkin Pie $12
Buttermilk Pie $10
Apple Pie $12
Pumpkin Scones $8/doz
Pecan Pie Mini Muffins $10/2 dozen

Buy 2 items, get the third item of equal or lesser value half off!

Please send orders to All orders should be placed no later than Friday November 20.
Deliveries can be made Wednesday November 25, or before if needed.
*Additional items will be available to order for Christmas*

November 11, 2009

White Chicken Enchiladas

This is one of my favorite recipes I've gotten from my grandma, so so good! It's just a basic enchilada recipe, but so easy, you should give it a try. Here's what you need:

1 large chicken, cooked and boned
1 pkg 10" flour tortillas
8-10oz Monterrey Jack cheese
2-3 cans cream of chicken soup
1 Cup chicken broth
1/2 Cup chopped onion, sauteed
1 Cup sour cream
4oz can green chilies

Make a sauce of soup, broth and sauteed onion. Lay tortillas flat and put chicken, sauce and cheese on tortilla and roll up. Put a small amount of sauce in the bottom of a greased 9x13 inch pan. Put enchiladas in pan, seam side down and pour rest of the sauce over the top. Sprinkle remaining cheese on top. Bake at 350 degrees for 30 minutes.

*Tip of the day: For an easy Sunday lunch or weeknight dinner you can layer the ingredients in a crockpot and cook on low for a few hours. Try this out with any enchilada recipe!

November 9, 2009

Nutella Swirl Pound Cake

This past weekend was my Vienna group's 5 year reunion and I was trying to think of something Vienna-ish to make for the party and here's what I found. I remembered my mom emailing me this recipe from Food and Wine a while back. Here's what you need:

1 1/2 Cups all-purpose flour, plus more for dusting

4 large eggs, at room temperature

2 tsp pure vanilla extract

3/4 tsp baking powder

1/4 tsp salt

2 sticks unsalted butter, softened

1 1/4 Cups sugar

1 13oz jar Nutella

Preheat oven to 325 degrees. Lightly grease and flour a 9 by 5 inch loaf pan, tapping out an excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix. Bake the cake for about an hour and 15 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

*Instead of baking my cake in one 9 by 5 loaf pan I made in 3 small loaf pans. Because the pans were smaller I only cooked them for an hour.

The pound cake was a big hit at the party, I hope you enjoy it!

November 2, 2009

Brazilian Black Beans and Rice

That's right folks, I still do cook sometimes...I have had red beans and rice before, and I really like them, so when I saw this recipe I knew I needed to try it out. Black beans are by far my favorite bean, and this recipe did not disappoint. Here's what you need:

White Minute Rice, as desired
2 cans black beans
2 Tbsp minced garlic
1 package smoked sausage (I used the turkey kind)

Using the instructions on the box, measure how much rice you want for your family. In a saute pan melt 2 Tbsp butter (more if you are doing a lot of rice). Add garlic and dry white rice. Saute until rice is golden brown, this gives the rice a nutty flavor. Cook the rice according to the package directions.

Cut up the sausage into whatever size pieces you like. In another sauce pan, brown and render the fat from the sausage you are using. You may want to add butter or oil to the pan to help it cook up faster and stick less. When the sausage is nice and browned, developing a sweet flavor, and there is a good amount of fat in the pan add the black beans (don't drain them).

Heat the meat/bean mixture thoroughly. Add salt to taste and add more garlic if you'd like.

Serve beans over rice with a nice piece of crusty bread!