• About
  • Recipe Archives

Baked Northwest

~ Northwest Born, Bred, Baked.

Baked Northwest

Tag Archives: green

Irish Whiskey Cake

17 Thursday Mar 2016

Posted by BakedNorthwest in Baking, Desserts, Easy, Holidays

≈ 1 Comment

Tags

Cake, green, irish, pistachio, st. patrick's day, st. patty's day, Whiskey, yellow cake

IMG_1669 (2)

For St. Patrick’s Day, I took our favorite (and super easy) Rum Cake recipe and adapted it with Irish Whiskey and green pistachio pudding to give it a green hue. Say what you will about boxed cake mixes, but the addition of booze sure makes for a moist, rich, and tasty cake! I thought about trying one of those car bomb recipes with whiskey, beer, and irish cream, but the choice was easy when this cake was in the oven in about 10 minutes. When you have a cute baby two feet away it’s hard to concentrate on complicated recipes!

IMG_1663 (2)

Continue reading →

Watermelon Sugar Cookies

23 Tuesday Jun 2015

Posted by BakedNorthwest in Baking, Cookies, Desserts, LuLu's Classics

≈ 1 Comment

Tags

green, June, Pink, Sugar Cookie of the Month, sugar cookies, summer, Watermelon, Watermelon Sugar Cookies

Watermelon Sugar Cookies

We are already halfway through the year! So far, I’ve had no regrets on my decision to do a new riff on my favorite sugar cookie recipe each month. Well, minus the chocolate sugar cookies which will surely reappear again in the next six months. I’ve been waiting all year to make these easy summery watermelon sugar cookies. No special flavors, just some food coloring and chocolate sprinkles to show you really can eat sugar cookies whenever you want!

Watermelon Sugar Cookies

I can’t take full credit for this idea, I’ve seen watermelon sugar cookies at the store and all over Pinterest, and in many different creative and cute forms. My version can be filed under “easiest possible way” as they are just round sugar cookies with some pink frosting and chocolate sprinkles (although mini chocolate chips would also work great here). Part of my goal to make a new sugar cookie every month this year was to tackle easy and approachable ways to decorate the cookies – pastry arts can often be frustrating and difficult for me. I’m trying to show myself (and whoever chooses to read this blog) that there are tons of ways to make cute cookies without making royal icing (which omg is def not nearly as good as buttercream frosting).

Watermelon Sugar Cookies

Continue reading →

Love for the Hawks

01 Sunday Feb 2015

Posted by BakedNorthwest in Cookies, Desserts, Entertaining, Events

≈ 3 Comments

Tags

12s, 12th Fan, 12th Man, Blue, football, green, NFL, Seahawks, seattle, sugar cookies, superbowl sunday

12th Fan Sugar Cookies

When the Hawks made it to the Superbowl again, I knew my February Sugar cookie would be the 12 Cookie. The classic sugar cookie with our team colors, and nice and easy to decorate with 12’s – this was right up my alley! I saw amazing sugar cookies on instagram of Wilson jerseys and footballs and the whole nine yards, but there was no way intricate decorating like that was happening over here.

Go Hawks Cookies

As just about everyone else from the Northwest, I have a lot of feelings about how things turned out tonight – but sports talk has never really been my thing. Unless you want to talk about competitive swimming, I’m just going to keep my mouth shut. But I Love our Hawks, and I know you do too. YES, you. One thing I CAN talk about for days on end is cookies…and despite that painful loss, we had these perfect cookies to console us.

Seahawks Cookies

Recipe
12th Fan Sugar Cookies
By Baked Northwest
Makes about 30 round sugar cookies (you will only use half of the cookie dough)

Ingredients

For the Cookies:

1 cup (2 sticks) butter, softened
1 ½ cups sugar
1 egg
1 tsp. vanilla
½ cup sour cream
4 cups flour, plus more for rolling out the dough
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp nutmeg

For the Frosting:

1/4 cup butter, softened
1/2 teaspoon salt
2 teaspoons pure vanilla extract
about 2 1/2 cups powdered sugar
2 tablespoons milk (nonfat is fine)
Blue Food Coloring
Green Food Coloring
Store bought tubed white frosting, for the 12’s (can also do your own homemade white frosting. Tube is easy though…so we know it’s the route I take)

Directions

For the Cookies:

In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.

Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.

Divide the dough into two parts and wrap each in wax paper. Refrigerate at least 1 hour. For the amount of frosting we are making, you will only use half of the dough. You can freeze the 2nd batch of dough for another use, or just double the frosting recipe!

Preheat oven to 400 degrees F.

On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. For these cookies, I used the top of a stemless wine glass to cut out perfect circles. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.

Bake the cookies at 400 degrees F for 8 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies. Let cool completely before frosting.

For the Frosting:

Combine butter, salt, vanilla, and 1 cup of the powdered sugar. Add milk and remaining sugar, alternately. Mix until smooth & creamy.

Divide frosting evenly into 2 bowls. Add about 1/2 teaspoon of blue food coloring to one bowl, and the same amount of green food coloring to the other bowl. Mix until combined and to desired Seahawks Blue and Green. Frost the cooled cookies. using the fine point of a frosting tip, write 12 on each cookie. Cookies keep well in the fridge for a up to a week, a few days at room temperature. Enjoy!

NOTE: I made a full recipe of the dough and only used half. This cookie dough freezes really well and can be saved for another use, or you can double the frosting recipe and go crazy and bake all of the cookies!

 

 

Pistachio Muffins

17 Monday Mar 2014

Posted by BakedNorthwest in Baking, Breads, Breakfast, Holidays

≈ 2 Comments

Tags

green, green muffins, irish, march 17th, muffins, pistachio, pistachios, st pattys, st. patrick's day

Pistachio muffins

Happy St Patrick’s Day! This year I revisited pistachio muffins. I made them a few years ago, but had found a different recipe out there that I wanted to give a shot. Although some people would never use instant pudding mix in a recipe…that has never been beyond me. There are things like rum cake that just wouldn’t be the same without some good ole’ instant pudding thrown in the mix…judge all you want, but there are worse things in the baking world, in my humble opinion…

Pistachio Muffins

Although March 17th is a great day to wear green, eat green things, drink too much, and do everything as the irish would, today I always think of Grammy before anything else. Today would have been her 83rd birthday. I wish I could ask her what she wanted for a birthday breakfast or dinner and make it for her. I wish I could pour us both a glass of wine, and Cheers to everything she did during her short time here. I wish so many things but all I can really do on a day like today is think of her and miss her.

I can also hope instant pudding in muffins wouldn’t offend her. Hey, she was raising five kids through the 50’s, 60’s, and 70’s…Even though she is the best cook any of us has ever known I sure wish I could ask her to share some of her retro doozies.

Recipe
Pistachio Muffins
makes about 12-15 muffins
adapted from Hannah Keeley

  • 2 cups AP flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 2 tablespoons baking powder
  • 1 box (3.4 oz) instant pistachio pudding
  • 2 eggs, beaten
  • 1 cup milk
  • 1/4 cup sour cream
  • 1/2 tsp almond extract
  • 3/4 cup vegetable oil
  • a few drops of green food coloring
  • 1/3 cup shelled pistachios, finely chopped/crushed

Mix flour, sugar, baking powder and dry pudding mix.

Combine eggs, milk, sour cream, almond extract, and oil; add to dry mixture and mix until just moistened. Stir in green food coloring until combined, then fold in the crushed pistachios.

Fill baking cups until they are almost full.

Bake 20 to 25 minutes in preheated 375-degree oven, or until a toothpick inserted into the middle of a muffin comes out clean.

Pistachio Muffins

Irish Soda Bread

11 Tuesday Mar 2014

Posted by BakedNorthwest in Baking, Breads, Holidays

≈ 2 Comments

Tags

green, irish, irish soda bread, march 17th, soda bread, st. paddys, st. patrick's day

Irish Soda Bread

I’ve never had traditional Irish Soda Bread, let alone made it myself…so I am no expert in the soda bread department. But during the month of March I am usually inspired to make festive things that are NOT corned beef and cabbage…believe me, I have tried to like it, but it’s just never going to happen.

Irish Soda Bread

I figured Ina’s soda bread recipe was a good place to start. Since I was looking for a more basic and savory soda bread option, I omitted her addition of currants and orange zest.

Irish Soda Bread

Irish Soda BreadThe result was a super easy, non-yeast bread. It’s pretty dense, and closer to a biscuit in one giant loaf rather than bread. Next time I use this recipe it may honestly be for biscuits instead of one large loaf. Next time I will plan to play around with the fillings more, whether they be savory or sweet. Altogether, I think this is a pretty good base for Irish Soda Bread. I’d love to hear about any soda bread recipes you have tried if you would like to share!

Irish Soda Bread

Recipe
Irish Soda Bread
adapted from Barefoot Contessa At Home
makes 1 large loaf

Ingredients

  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten

Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk and egg together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.  The dough will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Shamrock Shake.

15 Thursday Mar 2012

Posted by BakedNorthwest in Desserts, Easy, Holidays

≈ 1 Comment

Tags

green, ice cream, mcdonald's, milk, milkshake, mint, shake, shamrock, st. patrick's day, st. patty's day, vanilla

People search far and wide for this shake…but it can easily be made at home.

Move over, McDonald’s. It ain’t that hard to make your own Shamrock Shake at home…and these ingredients are readily available, not just for “A Limited Time Only.”

The first time I ever had a Shamrock Shake was years and years ago…I can’t remember how old I was, but I do remember my mom and I saying, “What is this?” When you have it for the first time, it is hard to pinpoint the exact flavor, it is just good. Oddly enough, once you figure out the ingredients it’s dangerously simple to make at home.

With the cherry on top, it’s really almost a Christmas Shake…

Although not an exact replica of the classic Shamrock Shake, this baby is still good. For me, homemade milkshakes HAVE to be made with some ice. It’s just better that way, and my mom doesn’t lie.

Recipe

Shamrock Shake

Serves 1

Ingredients

  • 3-4 big scoops of good vanilla ice cream
  • 1/2 cup milk
  • 4 ice cubes
  • 1/2 tsp. mint extract
  • 5 drops green food coloring
  • whipped cream and maraschino cherries, for garnish
  1. Add first five ingredients to a blender and blend until thick and smooth. If shake is too thin, add a bit more ice cream. If it’s too thick, add a small splash of milk or another ice cube.
  2. Pour in a glass, add whipped cream and maraschino cherries to the top. Enjoy, and be happy you didn’t sit in the drive thru. 

Pistachio Muffins

12 Monday Mar 2012

Posted by BakedNorthwest in Baking, Breads, Breakfast, Easy

≈ 1 Comment

Tags

green, march 17th, muffins, pistachio, st. patrick's day, st. patty's day

I got the idea for these back before Valentines Day when I saw green muffins at the Metropolitan Market by my office. They caught my eye for some reason, and upon closer inspection I found they were pistachio muffins. I instantly thought of St. Patrick’s day.

I wanted these to end up greener – they didn’t scream St. Patty’s as much as the ones from Met Market did. Maybe they will give me their recipe…I was secretly hoping I could find it on their website.

There may be a “Pistachio Muffins: Round 2” if I can find a more intriguing recipe. These turned out pretty well…nutty, not super sweet, and good with a little butter (like everything in life).

Recipe

Pistachio Muffins

Makes 12

  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1  teaspoon vanilla
  • 1  cup sour cream
  • 5 drops green food coloring
  • 2  cups flour
  • 1  teaspoon baking powder
  • 1  teaspoon baking soda
  • 1/2  teaspoon nutmeg
  • 1/4  teaspoon salt
  • 1 cup shelled pistachios, crushed

Topping:
2 tablespoons sugar
1/8 teaspoon nutmeg

Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper liners.

To make muffins: Cream butter and sugar in a bowl. Add eggs and vanilla. Mix well. Fold in sour cream. Add green food coloring.

In another bowl, combine flour, baking powder, soda, nutmeg and salt. Stir in sour cream mixture until combined. Fold in pistachios.

Fill prepared cups two-thirds full with batter.

To make topping: Combine sugar and nutmeg. Sprinkle over muffins.

Bake until lightly browned, about 20 to 25 minutes. Cool in pan 10 minutes. Transfer muffins to a wire rack to cool completely.

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Baked Northwest on WordPress.com

Baked Northwest on Instagram

No Instagram images were found.

Recent Posts

  • PB&J Linzer Cookies
  • Happy Birthday, Baby
  • Chess Squares
  • Chilled Zoodle Salad with Herby Buttermilk Ranch
  • Slow Cooker Apple Butter

Get Social

  • View bakednorthwest’s profile on Twitter
  • View bakednorthwest’s profile on Instagram
  • View bakednorthwest’s profile on Pinterest

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Baked Northwest
    • Join 148 other followers
    • Already have a WordPress.com account? Log in now.
    • Baked Northwest
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...