Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing.

Current Giveaway's are located in my right side bar, check them out and enter today!

Tuesday, August 19, 2014

Pure Canadian Maple Syrup - Delicious and Gluten-Free

We’ve all heard the buzz about the gluten-free lifestyle—the various health benefits, the ease of gluten substitutes, etc. However, “gluten-free” can too often translate into flavor-free. Cue pure maple syrup sourced naturally from Canada. Maple syrup is the perfect wholesome ingredient to add depth and complexity to gluten-free dishes that tend to be bland.

As an all-natural, gluten-free and vegan sweetener, maple fits a variety of lifestyle and dietary needs, and can easily be substituted into your favorite recipes or use it as a delicious condiment with some of your favorite foods.

Did you know that there is a huge taste difference between real maple syrup and artificial? Yes, there is! In addition, there are different grades of maple syrup too! For me and my family, we want the PURE, Natural and High-Grade Maple Syrup on our table. Don't you? You should!

Recently we were sent a bottle of Pure Canadian Maple Syrup to review for all of you and let me tell you, it is the BEST maple syrup we have ever used!!! We love maple syrup and use it with a lot of our breakfast foods and we also use it as an ingredient in recipes too.

One morning the family enjoyed using the Pure Canadian Maple Syrup on some great Scrapple that we had fried up for breakfast to go along with our eggs. One of the things you notice about this particular maple syrup is it's beautiful color! It should always be amber in color and NOT chocolate brown! This syrup also has a nice consistency to it...not too thick and not too runny. Just perfect!!!

Regarding taste...OH MY GOSH...pure foodie heaven! It is rich and sweet but not overly so. I found that I am able to use "less" syrup than my old brand because this syrup is so much better!!! It took our Scrapple to an entirely new & better level! Nothing was left and the family devoured their breakfast.

I am a tea drinker but I am allergic to honey. My mother always drinks her tea with honey and I always add a little maple syrup to my hot tea to sweeten it up. If you have never substituted syrup for honey, you really need to try it! Since getting this syrup my mother has now become a convert and has been sweetening her daily hot tea with my Pure Canadian Maple Syrup! Just a little bit is all you need and you will never go back to honey again!

During the Fall months I make a lot of homemade Pumpkin Bread and I love adding maple syrup to my batter. It gives your pumpkin bread a really nice flavor. In late September I will be harvesting my pumpkins from the garden and you can bet...I will be using my Pure Canadian Maple Syrup in my pumpkin bread recipe. Oh...I can't wait!

Head on over to Pure Canadian Maple Syrup to learn about their product and the company. While you are there you can check out their recipe section for some delicious recipes too!

Disclaimer: Shelly Hill has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. The Shakin N Bakin Blog is not responsible for delivery/shipping of giveaway items won from this blog nor are we responsible for mis-use or injury caused by items won from this Blog. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material.

Monday, August 18, 2014

Gooey Chewy Chocolate Chip Cookies Recipe

With the first day of school right around the corner it's time to get ready for all the after-school snacks. Nothing screams the perfect after-school snack like George Duran's recipe for Gooey Chewy Chocolate Chip Cookies courtesy of COOKINA. This super delicious, recipe leave you with three dozen of the softest and gooiest chocolate chip cookies that will be sure to fill all those hungry mouths on play dates. The kids won't be able to stop themselves from indulging in these cookies which will allow you to enjoy a few minutes of peace and quiet.

Gooey Chewy Chocolate Chip Cookies Recipe
by George Duran
Yields: 3 dozen cookies


2 ¼ C. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1 C. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1/2 tsp. salt
2 tsp. vanilla extract
1 egg
1 C. mini chocolate chips


Preheat oven to 350 degrees F.

In a small bowl, whisk together the flour, corn starch and baking soda, set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars. Beat on medium speed until light and fluffy. Add salt, vanilla and egg until just combined. Gently fold in dry ingredients and finally chocolate chips. Drop tablespoon-size balls of dough about 2 inches apart on baking sheets lined with COOKINA® Cuisine.
Bake 8-10 minutes until it just starts to brown and place on a wire rack to cook for at least 5 minutes before serving.

The COOKINA Cuisine Reusable Cooking Sheet is an innovative product that creates a nonstick, easy-to-clean and healthy cooking & baking experience. Ideal for using as an alternative to aluminum foil, parchment and wax paper, users can place the cooking sheet on a baking tray or pan to bake recipes without having to use oil of needing to clean the tray and oven afterwards. $12.99 / for more information, visit www.cookina.co.

Friday, August 15, 2014

Deviled Eggs with Pickled Jalepenos Recipe

I love summertime as it is a great season of the year that we can be outside enjoying our time with family and friends. With just little of a month to go in this season, we are spending almost every weekend entertaining outdoors. Just last weekend we had 22 people over for a backyard barbecue!

Looking for some easy-to-prepare appetizer recipes that are delicious? These deviled eggs are perfect for any summertime get-together. Grab the information and recipe below. Enjoy!

Deviled Eggs with Pickled Jalepenos Recipe

12 large eggs
1/4 c. mayonnaise
1 tsp. mustard powder or 2 tsp. dijon mustard
2 tsp. tobasco sauce
2 tbsp. chopped chives
Extra virgin olive oil
Smoked paprika to taste
Salt and pepper to taste

Hard boil the eggs and cool completely. Once cooled, peel and slice the eggs lengthwise and reserve the yolks in a medium mixing bowl, or bowl for a stand mixer if available. Add the remaining ingredients and whip with a whisk or whisk attachment for mixer. Rinse the eggs whites in cold water to clean and refrigerate. Place yolk mixture into a pastry bag with a medium star shaped decorating tip. Chill in refrigerator for 30 minutes. Arrange the egg whites on a serving platter, add some pickled jalapenos into each one, then pipe the yolk mixture on top. Garnish with a more jalepenos, chives, EVOO, and a pinch of smoked paprika.

Pickled Jalepenos Recipe

1/2 pound jalepenos-seeded and small diced (brunoise)
1 cup water
1 cup white vinegar
2 tbsp. kosher salt
1 tbsp. sugar
1 tbsp. black pepper
2 bay leaves
1 garlic clove

Place diced peppers into a quart container. Bring remaining ingredients to a boil then cool until just warm. Pour over peppers and cover and place into refrigerator for at least 2 hours or overnight.


1. Wear gloves when cutting peppers, and wash cutting board before preparing other foods to avoid the residual heat spreading.

2. For a smoother yolk mixture-pass the prepared yolks through a tamis-or fine mesh strainer- before putting into the pastry bag.

3. Pipe a pea sized amount of the yolk mixture on the platter and place egg white on top to keep them stable when passing for large parties.

Disclosure: The recipe and photo is courtesy of The Derby restaurant. It is now open on New York City's Lower East Side. The recipe is from Executive Chef Jeff Kreisel, formerly of Pounds and Ounces. Jeff created an updated southern-inspired menu with delicious classics like homemade buttermilk biscuits, cinnamon buns, chicken and waffles, house made pimento cheese, and light southern fare like salads with fresh peaches and strawberries.