This recipe had been sitting on my Pinterest list of things to make for a very long time. I finally made them for our Halloween trick or treat party. They were a total hit! I was worried that the crackers would become soggy after storing, but they stayed good for several days. (Well maybe that's not a plus since I polished off the pan. Hips don't need that).
90 buttery rectangular crackers (such as Keebler Club Crackers)
1 (14 oz.) can sweetened condensed milk
1 c. brown sugar
1/2 c. butter
1/4 c. milk
2 c. milk chocolate chips
Line a 13X9 inch baking pan with foil, spray with cooking spray. Layer 30 of the crackers in a single layer on the bottom of the baking pan.
In a 2 quart saucepan, mix the sweetened condensed milk, brown sugar, butter and milk; cook over medium heat until butter is melted, stirring frequently. Increase heat to medium high. Once caramel boils cook for 5 minutes, stirring constantly.
Pour 1/3 of the caramel over the crackers in the pan. Layer 30 more crackers over the caramel. Repeat with remaining caramel and crackers.
In a small microwave safe bowl, microwave chocolate chips for 1-2 minutes, stirring every 30 seconds until melted and smooth. Pour over caramel top, spread evenly. Refrigerate about 1 hour. Store covered for up to 4 days.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Thursday, December 22, 2016
Banana Pudding
Once a month my girl friends and I get together for a dinner group. This dessert was served at a Southern themed dinner. It was by far my favorite dessert served at a dinner group, and I'm not a huge banana fan. Something about the texture, the sweetness, just hit the spot. I am not sure where they got the recipe, but I knew I had to post it here so I don't lose it!
1 (14 oz,) can sweetened condensed milk
1 1/2 c. ice cold water
1 (3.4 oz.) box instant banana pudding
3 c. heavy cream
1 (12 oz.) box Vanilla wafers
4 c. sliced bananas
In a small bowl, beat together the sweetened condensed milk and water with an electric mixer on medium speed, until well combined (about 1 minute). Add the pudding mix and beat well, about 2 minutes. Cover and refrigerate for 3-4 hours or overnight.
In a large bowl, whip the heavy cream with an electric mixer on medium speed until still peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To assemble dessert: in a 4-5 quart capacity bowl, arrange one third of the vanilla wafers to cover the bottom of the bowl, overlapping if necessary, then one third of the bananas and one third of the pudding. Repeat layering twice more, garnishing with additional wafers of wafer crumbs on the top layer. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours or up to 8 hours before serving.
1 (14 oz,) can sweetened condensed milk
1 1/2 c. ice cold water
1 (3.4 oz.) box instant banana pudding
3 c. heavy cream
1 (12 oz.) box Vanilla wafers
4 c. sliced bananas
In a small bowl, beat together the sweetened condensed milk and water with an electric mixer on medium speed, until well combined (about 1 minute). Add the pudding mix and beat well, about 2 minutes. Cover and refrigerate for 3-4 hours or overnight.
In a large bowl, whip the heavy cream with an electric mixer on medium speed until still peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To assemble dessert: in a 4-5 quart capacity bowl, arrange one third of the vanilla wafers to cover the bottom of the bowl, overlapping if necessary, then one third of the bananas and one third of the pudding. Repeat layering twice more, garnishing with additional wafers of wafer crumbs on the top layer. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours or up to 8 hours before serving.
Tuesday, November 4, 2014
Apple Pie Cookie Bars
Oh, dear reader, this is quite possibly my new favorite dessert. I know, I have a lot of 'favorite' foods, but honestly. I know I could eat the entire pan of these bars and be quite content with life. I know this because I, in fact, just about did that. When I made them for the first time I texted my neighbor to tell her I had a tasty treat to bring her and then never ended up taking her any. They all found their way into my happy stomach (over the period of a few days, not all in one sitting). I normally am a very generous person with my treats, but this one is special. Short bread is amazing. Very slightly salty short bread with a caramel apple pie filling and a cinnamony crumble topping? MAGICAL! Go ahead - share the pan - I dare you. Or not, just eat it. I'm not here to tell you how to live your life.
By the way: your house will smell incredible while this is baking.
3/4 c. butter at room temperature
1/2 c. sugar
1 1/2 tsp. vanilla
1 egg yolk
1 1/2 c. flour
1/4 tsp. salt
3 1/2 Tbsp. butter
3 granny smith apples - peeled, cored, and chopped into 1/2 inch pieces, tossed in a squeeze of lemon juice to coat
1/4 c. brown sugar
1 1/2 tsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
dash salt
1/2 c. reserved short bread dough
1/4 c. + 1 Tbsp. flour
1 Tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1. Preheat oven to 350. Line a 9X9" baking pan with parchment (I have skipped this and just sprayed the pan with cooking spray, worked just as well).
2. Cream together the 3/4 c. butter and 1/2 c. sugar until smooth. Add vanilla and egg yolk. Mix well. Add the 1 1/2 c. flour and 1/4 tsp. salt just until combined, do not overmix. Reserve 1/2 c. of the dough for the crumble topping. Press remaining dough into the prepared pan, press as flat as possible. Bake 16-22 minutes until the edges are just starting to brown. Remove pan from oven and set aside.
3. Over low heat, melt butter in a medium saucepan. In a medium bowl combine the brown sugar, 1 1/2 tsp. flour, 1/2 tsp. cinnamon 1/8 tsp. nutmeg and dash of salt. Toss the apples in this mixture to coat. Add all to melted butter in the pan. Increase the heat to medium; stir 3 minutes until this mixture simmers. Continue simmering an additional 4 minutes, until the sauce thickens.
4. Add reserved dough back to the mixing bowl. Add 1/4 c. + 1 Tbsp. flour, 1 Tbsp. brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/4 tsp. salt. Mix until crumbs formed.
5. Pour apples over the base crust, spread to the edges of the pan. Sprinkle with the crumb topping. Bake 32-27 minutes until the topping is a light-medium brown. Cool completely before serving (if you can wait that long).
By the way: your house will smell incredible while this is baking.
3/4 c. butter at room temperature
1/2 c. sugar
1 1/2 tsp. vanilla
1 egg yolk
1 1/2 c. flour
1/4 tsp. salt
3 1/2 Tbsp. butter
3 granny smith apples - peeled, cored, and chopped into 1/2 inch pieces, tossed in a squeeze of lemon juice to coat
1/4 c. brown sugar
1 1/2 tsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
dash salt
1/2 c. reserved short bread dough
1/4 c. + 1 Tbsp. flour
1 Tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1. Preheat oven to 350. Line a 9X9" baking pan with parchment (I have skipped this and just sprayed the pan with cooking spray, worked just as well).
2. Cream together the 3/4 c. butter and 1/2 c. sugar until smooth. Add vanilla and egg yolk. Mix well. Add the 1 1/2 c. flour and 1/4 tsp. salt just until combined, do not overmix. Reserve 1/2 c. of the dough for the crumble topping. Press remaining dough into the prepared pan, press as flat as possible. Bake 16-22 minutes until the edges are just starting to brown. Remove pan from oven and set aside.
3. Over low heat, melt butter in a medium saucepan. In a medium bowl combine the brown sugar, 1 1/2 tsp. flour, 1/2 tsp. cinnamon 1/8 tsp. nutmeg and dash of salt. Toss the apples in this mixture to coat. Add all to melted butter in the pan. Increase the heat to medium; stir 3 minutes until this mixture simmers. Continue simmering an additional 4 minutes, until the sauce thickens.
4. Add reserved dough back to the mixing bowl. Add 1/4 c. + 1 Tbsp. flour, 1 Tbsp. brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/4 tsp. salt. Mix until crumbs formed.
5. Pour apples over the base crust, spread to the edges of the pan. Sprinkle with the crumb topping. Bake 32-27 minutes until the topping is a light-medium brown. Cool completely before serving (if you can wait that long).
Salted Caramel Butter Bars
Salted Caramel is kind of the rage right now. A rage that I whole heartedly embrace. This recipe is not at all for the diet minded. It uses and entire POUND of butter. Whatever, I don't care. I will eat it anyway.
4 sticks (1 lbs.) butter, at room temperature
1 c. sugar
1 1/2 c. powdered sugar
2 Tbsp. vanilla
4 c. flour
14 oz. bag caramels, unwrapped
1/3 c. heavy whipping cream
1/2 tsp. vanilla
1 Tbsp. coarse sea salt
1. Preheat oven to 325. Spray a 9X13" baking dish with cooking spray.
2. In a large bowl combine the butter and sugars with an electric mixer. Beat until creamy. Add vanilla and beat until combined. Sift the flour into the butter & beat until dough forms.
3. Press half of the dough evenly onto the bottom of the prepared baking dish. Refrigerate the other half of the dough. Bake the bottom crust for 20 minutes until firm and the edges are a pale golden brown. Remove from the oven and cool for 15 minutes.
4. Place the caramels and the cream in a microwave safe bowl. Microwave on HIGH for 1 minute. Remove from microwave and stir. If the caramels aren't melted, return to microwave and heat at 30 second intervals, stirring between each heating until caramels melt.
5. Pour caramel over slightly cooled bottom crust. Sprinkle with coarse salt. Crumble the remaining dough over the top of the caramel. Bake 25-30 until filling is bubbly and the crumble topping is lightly golden brown. Cool completely before serving.
4 sticks (1 lbs.) butter, at room temperature
1 c. sugar
1 1/2 c. powdered sugar
2 Tbsp. vanilla
4 c. flour
14 oz. bag caramels, unwrapped
1/3 c. heavy whipping cream
1/2 tsp. vanilla
1 Tbsp. coarse sea salt
1. Preheat oven to 325. Spray a 9X13" baking dish with cooking spray.
2. In a large bowl combine the butter and sugars with an electric mixer. Beat until creamy. Add vanilla and beat until combined. Sift the flour into the butter & beat until dough forms.
3. Press half of the dough evenly onto the bottom of the prepared baking dish. Refrigerate the other half of the dough. Bake the bottom crust for 20 minutes until firm and the edges are a pale golden brown. Remove from the oven and cool for 15 minutes.
4. Place the caramels and the cream in a microwave safe bowl. Microwave on HIGH for 1 minute. Remove from microwave and stir. If the caramels aren't melted, return to microwave and heat at 30 second intervals, stirring between each heating until caramels melt.
5. Pour caramel over slightly cooled bottom crust. Sprinkle with coarse salt. Crumble the remaining dough over the top of the caramel. Bake 25-30 until filling is bubbly and the crumble topping is lightly golden brown. Cool completely before serving.
Dutch Apple Cake with Caramel Glaze
It is fall. Fall means wonderful things like apples at their peak of deliciousness. Fall means things like warm desserts that are taken from the oven and smothered with something buttery, caramely, delicious. Fall means I'd better step up my work out if I plan to eat things as gooey and sweet and satisfying as this. And I will be eating things just like this, many, many times this Fall.
7 small to medium baking apples, such as granny smith, peeled, cored, and cut into 16 slices each (I used 3 medium and 4 large and I think it was too many)
3 c. flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
3 eggs
1 1/2 c. vegetable oil
1 c. brown sugar
1 c. sugar
2 1/2 tsp. vanilla
1/4 c. chopped pecans
6 Tbsp. butter
1/3 c. dark brown sugar
1/3 c. light brown sugar
1/2 c. heavy whipping cream
1. Preheat oven to 325. Butter and flour a 9X13" baking dish.
2. In a medium bowl stir together the flour, cinnamon, nutmeg, baking soda and salt. In a large bowl combine the eggs, sugars, oil and vanilla.
3. Gradually add the dry ingredients to the wet. Fold in the apples and the pecans just until coated (the batter will be very thick).
4. Spread batter into prepared baking pan. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 30 minutes.
5. While cake is cooling prepared the caramel glaze: Over medium heat melt the butter in a medium saucepan. Stir in the sugars, cream and a pinch of salt. Lower the heat to medium-low; cook and stir until blended for about 2 minutes. Increase the heat back to medium and boil the caramel 2 more minutes stirring constantly. Remove from the heat and allow to cool slightly. Drizzle over cake.
7 small to medium baking apples, such as granny smith, peeled, cored, and cut into 16 slices each (I used 3 medium and 4 large and I think it was too many)
3 c. flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
3 eggs
1 1/2 c. vegetable oil
1 c. brown sugar
1 c. sugar
2 1/2 tsp. vanilla
1/4 c. chopped pecans
6 Tbsp. butter
1/3 c. dark brown sugar
1/3 c. light brown sugar
1/2 c. heavy whipping cream
1. Preheat oven to 325. Butter and flour a 9X13" baking dish.
2. In a medium bowl stir together the flour, cinnamon, nutmeg, baking soda and salt. In a large bowl combine the eggs, sugars, oil and vanilla.
3. Gradually add the dry ingredients to the wet. Fold in the apples and the pecans just until coated (the batter will be very thick).
4. Spread batter into prepared baking pan. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 30 minutes.
5. While cake is cooling prepared the caramel glaze: Over medium heat melt the butter in a medium saucepan. Stir in the sugars, cream and a pinch of salt. Lower the heat to medium-low; cook and stir until blended for about 2 minutes. Increase the heat back to medium and boil the caramel 2 more minutes stirring constantly. Remove from the heat and allow to cool slightly. Drizzle over cake.
Caramel Stuffed Deep Dish Chocolate Chip Cookies
The U.S. is an amazing place. A place where people love big food. What is the perfect way to make chocolate chip cookies even bigger? Use a huge mound of cookie dough, stuff it with a caramel and bake it in a muffin tin. What to you get? These amazing deep dish cookies.
The original recipe uses a specific chocolate chip cookie dough recipe, I used my regular cookie dough recipe because I know it's good. It's the recipe on the back of the Nestle Chocolate Chips bag. I frequently will make a batch of dough, bake only half of the dough into cookies and freeze the rest for another day or to use in a recipe that calls for chocolate chip cookie dough.
1 recipe chocolate chip cookie dough (what you don't use in this recipe can be frozen. The FDA advises that you NOT eat raw cookie dough, but this is a judgement free zone.)
20 caramels, unwrapped.
1. Preheat oven to 350. scoop 1 1/2 Tbsp. cookie dough, press in to the bottom of an ungreased muffin tin, press 1 caramel into the dough, but not all the way to the bottom. Cover the caramel with an additional 1 Tbsp. cookie dough.
2. Bake for 18-20 minutes. Do not overbake. Allow to cool at least 10 minutes before eating.
The original recipe uses a specific chocolate chip cookie dough recipe, I used my regular cookie dough recipe because I know it's good. It's the recipe on the back of the Nestle Chocolate Chips bag. I frequently will make a batch of dough, bake only half of the dough into cookies and freeze the rest for another day or to use in a recipe that calls for chocolate chip cookie dough.
1 recipe chocolate chip cookie dough (what you don't use in this recipe can be frozen. The FDA advises that you NOT eat raw cookie dough, but this is a judgement free zone.)
20 caramels, unwrapped.
1. Preheat oven to 350. scoop 1 1/2 Tbsp. cookie dough, press in to the bottom of an ungreased muffin tin, press 1 caramel into the dough, but not all the way to the bottom. Cover the caramel with an additional 1 Tbsp. cookie dough.
2. Bake for 18-20 minutes. Do not overbake. Allow to cool at least 10 minutes before eating.
Monday, June 9, 2014
Fudge Brownies with Biscoff Frosting
If you haven't tried Biscoff before, you really should. Basically it's cookies that have been mashed up and make into a peanut butter consistency sort of spread (great descriptions are not my forte), you can get it in either crunchy or smooth. I've purchased mine at Target and have seen it available at the other grocery stores I shop. Trader Joe's also has a product which is very similar called cookie butter that they make with the specaloos cookies, which, to me, is better than Biscoff since it's a little on the ginger snappy side. Either product you use for the frosting of these brownies is a good choice, peanut butter or nutella would also be amazing. The brownies are thick and as their name implies very fudgy. They keep well in the refrigerator but the full flavor is in effect at room temperature. I found the recipe here. Enjoy!
1/2 c. butter
3/4 c. semi sweet chocolate chips
3 Tbsp. baking cocoa powder
1 c. sugar
2 eggs
3/4 tsp. vanilla
1/4 tsp. baking powder
1/2 tsp. salt
1 c. flour
3 Tbsp. butter - softened
3 Tbsp. Biscoff
1/2 tsp. vanilla
1 c. powdered sugar
1 Tbsp. milk
1. In a medium saucepan over medium heat, melt the butter, chocolate chips and cocoa powder, stirring frequently. Remove from the heat and stir in the sugar then eggs one at a time, then vanilla. Add the dry ingredients, stirring just until combined. Spread into a greased 9X9 inch baking pan. Bake at 350 for 20-30 minutes. Remove from oven and allow to cool completely.
2. For the frosting: Stir the butter, Biscoff, vanilla, and sugar together until a thick paste forms. Carefully stir in the milk and then whisk vigorously until you have a smooth frosting consistency. Spread over cooled brownies.
1/2 c. butter
3/4 c. semi sweet chocolate chips
3 Tbsp. baking cocoa powder
1 c. sugar
2 eggs
3/4 tsp. vanilla
1/4 tsp. baking powder
1/2 tsp. salt
1 c. flour
3 Tbsp. butter - softened
3 Tbsp. Biscoff
1/2 tsp. vanilla
1 c. powdered sugar
1 Tbsp. milk
1. In a medium saucepan over medium heat, melt the butter, chocolate chips and cocoa powder, stirring frequently. Remove from the heat and stir in the sugar then eggs one at a time, then vanilla. Add the dry ingredients, stirring just until combined. Spread into a greased 9X9 inch baking pan. Bake at 350 for 20-30 minutes. Remove from oven and allow to cool completely.
2. For the frosting: Stir the butter, Biscoff, vanilla, and sugar together until a thick paste forms. Carefully stir in the milk and then whisk vigorously until you have a smooth frosting consistency. Spread over cooled brownies.
The King's Brownies
So the name of this recipe implies something major. They are really, really good and I got the recipe from my new friend Caroline King (see what I did there?). I love, love, love, love, love brownies. They are one of my very favorite desserts and this recipe beats out almost all store bought brownie mixes. The texture is right, the flavor is right, everything is right about these. How could it not be with 2 cups of sugar and 1 cup or butter? And super-duper easy! I will never buy a box mix for brownies again - Honestly!
1 c. White sugar
1 c. Brown sugar
1 c. flour
3/4 c. baking cocoa powder
1 c. butter, melted
3 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
1. Mix all of the ingredients together; spread into a greased 9X13 pan - bake at 350 for about 20 minutes.
1 c. White sugar
1 c. Brown sugar
1 c. flour
3/4 c. baking cocoa powder
1 c. butter, melted
3 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
1. Mix all of the ingredients together; spread into a greased 9X13 pan - bake at 350 for about 20 minutes.
Wednesday, October 23, 2013
Overnight Cinnamon Rolls
This is sort of a chain reaction recipe. I found it on Pinterest on the blog http://sugarandspice-celeste.blogspot.com/2008/12/absolutely-sinful-cinnamon-rolls.html who copied the recipe from Pioneer Woman. I have to say these really are Uh-May-Zing. I didn't do them overnight I baked them the same day I made them. I do, however, plan to use that little trick in the future. I also will at some point freeze the cinnamon rolls to use at a later date and if I have any negative feedback with either of these methods, I will note them in an appendage to this post. I didn't use the coffee flavored glaze that PW and S&S use on their rolls, instead I used a cream cheese frosting recipe I found on Epicurius, it was really, really perfect. In both the PW and the S&S recipes it calls for 1 c. white sugar, I opted for 1/2 cup white and 1/2 cup brown sugar because I like the caramely flavor the brown sugar provides.. Several reviewers on Sugar and Spice said that their dough was very wet; mine was not. It was a bit on the stiff side, but in the end it didn't matter. The rolls turned out perfectly: gooey where they need to be, crusty where they need to be, and delicious where they need to me: in my mouth. I ate 4 in as many days and do not at all regret my decision. I honestly don't think I will ever use another cinnamon roll recipe. I did use a little trick I kind of made up for the rising time: I preheated my oven to warm (in my oven that is 175) and put my pizza stone in it while it preheated. After it was done, I took the pizza stone out of the oven, put it in the microwave and put the bowl with the dough that needed to rise on top of the pizza stone, closed the microwave door, and let the warmth do it's work: like a charm, the dough rose just the right amount.
2 c. whole milk
1/2 c. vegetable oil
1/2 c. sugar
2 1/4 tsp. yeast
4 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 Tbsp. salt
1 c. melted butter, plus more as needed
1/8 c. ground cinnamon
1/2 c. white sugar
1/2 c. brown sugar
4 oz. cream cheese, softened
1 c. powdered sugar
1/4 c. butter, at room temperature
1/2 tsp. vanilla extract
1. Mix milk, vegetable oil, and 1/2 c. white sugar in a pan. Scald the milk (heat until just before the boiling point). Remove from the heat and let cool 45 minutes to 1 hour.
2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the yeast. Let this sit for a minute then add 4 c. of the flour. Stir mixture together. Cover and let rise for at least 1 hour.
3. Next, add 1/2 c. flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it, overnight or even a day or tow, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or continue to make the rolls:
4. Sprinkle work surface generously with flour and roll the dough into a thin rectangle shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling for cinnamon.
5. Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 Tbsp. melted butter in each pan/dish (I got enough rolls to fill one 9" round cake pan and one 6" round cake pan, the original recipe says it will make 3-4 pans, I'm not sure how that would happen, but that's what they say) . With a sharp knife (or with dental floss) begin cutting the dough into 1 inch slices. Lay them in your pans. Let rise for 20-30 minutes. Bake at 375 for 13-17 minutes, or until golden brown.
6. While rolls are baking: with your electric hand mixer, whisk together all of the frosting ingredients until smooth. Slather over the top of the rolls after they have cooled for about 10 minutes.
IF MAKING AHEAD FOR LATER USE: Instead of putting directly into the oven, put the assembled rolls into the fridge and let them rise for their 2nd rising (the step right before you bake them) in the refrigerator overnight. Then in the morning let them sit at room temperature for about 30 minutes, then bake them as directed. If you plan to freeze the rolls, place the pan of prepared rolls in the freezer. On the day you plan to bake them. Take them out to defrost and rise about 3 or 4 hours before you want todevour eat them.
2 c. whole milk
1/2 c. vegetable oil
1/2 c. sugar
2 1/4 tsp. yeast
4 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 Tbsp. salt
1 c. melted butter, plus more as needed
1/8 c. ground cinnamon
1/2 c. white sugar
1/2 c. brown sugar
4 oz. cream cheese, softened
1 c. powdered sugar
1/4 c. butter, at room temperature
1/2 tsp. vanilla extract
1. Mix milk, vegetable oil, and 1/2 c. white sugar in a pan. Scald the milk (heat until just before the boiling point). Remove from the heat and let cool 45 minutes to 1 hour.
2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the yeast. Let this sit for a minute then add 4 c. of the flour. Stir mixture together. Cover and let rise for at least 1 hour.
3. Next, add 1/2 c. flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it, overnight or even a day or tow, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or continue to make the rolls:
4. Sprinkle work surface generously with flour and roll the dough into a thin rectangle shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling for cinnamon.
5. Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 Tbsp. melted butter in each pan/dish (I got enough rolls to fill one 9" round cake pan and one 6" round cake pan, the original recipe says it will make 3-4 pans, I'm not sure how that would happen, but that's what they say) . With a sharp knife (or with dental floss) begin cutting the dough into 1 inch slices. Lay them in your pans. Let rise for 20-30 minutes. Bake at 375 for 13-17 minutes, or until golden brown.
6. While rolls are baking: with your electric hand mixer, whisk together all of the frosting ingredients until smooth. Slather over the top of the rolls after they have cooled for about 10 minutes.
IF MAKING AHEAD FOR LATER USE: Instead of putting directly into the oven, put the assembled rolls into the fridge and let them rise for their 2nd rising (the step right before you bake them) in the refrigerator overnight. Then in the morning let them sit at room temperature for about 30 minutes, then bake them as directed. If you plan to freeze the rolls, place the pan of prepared rolls in the freezer. On the day you plan to bake them. Take them out to defrost and rise about 3 or 4 hours before you want to
Wednesday, October 9, 2013
Lemon Bar Cookie Cups
These were very yummy. Light and refreshing and perfect for our dessert buffet during the girl's weekend I hosted a few weeks ago. Everyone gave them rave reviews. Will probably use them on my Christmas goodie plate this year rather than traditional Lemon Bars, I made them a few weeks ahead of time, froze them and then pulled them out of the freezer the day before we ate them, they defrosted perfectly. The addition of the whole wheat flour in the dough gives it a nice nutty flavor and a pleasing texture. I used my own recipe for the lemon curd instead of the one that is called for in the original recipe; here is the link for website with the original Lemon Bar Cookie Cups recipe.
1 3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 c. butter, softened
1/2 c. confectioners sugar
1/2 c. vegetable oil
1 egg
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
3/4 c. lemon curd, recipe here
powdered sugar, optional
1. In a small bowl combine the flours, salt, baking soda and cream of tartar; set aside.
2. In a separate, larger, bowl, cream together the butter and 1/2 c. confectioners sugar until fluffy. Add the egg, oil and extracts until combined. Stir in the flour mixture.
3. Pinch the dough into balls, using a tablespoon to measure them out and get an even size. Place in mini-muffin tins. Bake for 8 minutes. Use the handle of a wooden spoon to make in indentation in the dough, spoon 1 tsp. of curd into each indentation. Return to oven and bake for an additional 4 minutes or until the crusts are light brown and fairly firm. Cool for a few minutes in the pan and then CAREFULLY transfer to a wire rack to continue cooling. Dust with powdered sugar if desired.
1 3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 c. butter, softened
1/2 c. confectioners sugar
1/2 c. vegetable oil
1 egg
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
3/4 c. lemon curd, recipe here
powdered sugar, optional
1. In a small bowl combine the flours, salt, baking soda and cream of tartar; set aside.
2. In a separate, larger, bowl, cream together the butter and 1/2 c. confectioners sugar until fluffy. Add the egg, oil and extracts until combined. Stir in the flour mixture.
3. Pinch the dough into balls, using a tablespoon to measure them out and get an even size. Place in mini-muffin tins. Bake for 8 minutes. Use the handle of a wooden spoon to make in indentation in the dough, spoon 1 tsp. of curd into each indentation. Return to oven and bake for an additional 4 minutes or until the crusts are light brown and fairly firm. Cool for a few minutes in the pan and then CAREFULLY transfer to a wire rack to continue cooling. Dust with powdered sugar if desired.
Tuesday, October 1, 2013
Peanut Butter Chocolate Bars
Yet again: chocolate and peanut butter are making an appearance together on my blog. I can't help it: I love them with every fiber of my being. Separately they are amazing, yet together, they are magic. They speak to my heart, sweet messages of love. sigh...
I found this recipe on pinterest, had the ingredients and the desire so I made them. I kind of think that next time I might make them in a 9X9" pan rather than the 9X13; I felt like the cookie layer was too sparse on the top. I ate them anyway, don't misunderstand me. I just feel that might improve the perfection.
1 (18.25 oz) package plain yellow cake mix
1/2 c. butter, melted
1 c. creamy peanut butter
2 eggs
1 (12 oz) pkg. semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
2 Tbsp. butter
2 tsp. vanilla
1. Preheat oven to 325.
2. Combine the cake mix, melted butter, peanut butter and eggs in a large bowl using a mixer or spoon. Press this into a 9X13" pan, reserving 1 1/2 c. of the mixture to crumble on top.
3. In a small pot, melt the chocolate chips, sweetened condensed milk, and 2 Tbsp. butter. Remove from heat and stir in the vanilla.
4. Spread chocolate mixture over the base and then crumble the 1 1/2 cups reserved cake mixture evenly on top.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.
I found this recipe on pinterest, had the ingredients and the desire so I made them. I kind of think that next time I might make them in a 9X9" pan rather than the 9X13; I felt like the cookie layer was too sparse on the top. I ate them anyway, don't misunderstand me. I just feel that might improve the perfection.
1 (18.25 oz) package plain yellow cake mix
1/2 c. butter, melted
1 c. creamy peanut butter
2 eggs
1 (12 oz) pkg. semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
2 Tbsp. butter
2 tsp. vanilla
1. Preheat oven to 325.
2. Combine the cake mix, melted butter, peanut butter and eggs in a large bowl using a mixer or spoon. Press this into a 9X13" pan, reserving 1 1/2 c. of the mixture to crumble on top.
3. In a small pot, melt the chocolate chips, sweetened condensed milk, and 2 Tbsp. butter. Remove from heat and stir in the vanilla.
4. Spread chocolate mixture over the base and then crumble the 1 1/2 cups reserved cake mixture evenly on top.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.
Saturday, June 22, 2013
Cream Cheese Chocolate Chip Cookie Bars
I don't remember how I stumbled across this recipe, but I sure am glad I did. Chocolate chip cookie dough and a cream cheese type filling: right up my ally. They are soft and wonderful. I halved the recipe that I found here and cooked it in a 9X9" pan for about 30 minutes.
Simply put: You. Are. Welcome.
My family ate nearly half the pan in less than 5 minutes. I could have single-handedly eaten the whole pan, I am currently having to restrain myself (thus, why I am blogging, so I don't cave in and lick the dish clean)
Simply put: You. Are. Welcome.
2 (18 oz) refrigerated cookie dough
8 oz. cream cheese, softened
1/3 c. sugar
1 Tbsp. vanilla
2 eggs
1. Preheat oven to 325. Lightly grease a 9X13" baking pan.
2. With one package of cookie dough tear apart and sprinkle over the entire bottom of the pan. (Spaces between cookie dough are ok and preferred). Lightly pat down.
3. In a separate bowl, mix the cream cheese, sugar, vanilla and eggs until creamy (little chunks of cream cheese are ok). Pour mixture over cookie dough in pan. Spread evenly over cookie dough.
4. With remaining cookie dough, tear apart and sprinkle over cream cheese mixture. As before, spaces between cookie dough are ok. Lightly pat down.
5. Bake for 30-35 minutes until even light browning on top or toothpick comes out clean.
Monday, June 10, 2013
Hazelnut Caramel Chocolate Bars
Stop. The. Presses. THESE ARE SO GOOD!
My family loves Nutella. The delicious chocolate hazelnut spread. You know the one: the one you want to lick the spoon after using it to spread on it's edible medium.
I saw Rachel Allen on our local PBS station making these bars and knew it was destiny. Unfortunately, neither she, nor the PBS station had this recipe on their website so I had to search the web and found them here. The recipe is written in British, but fortunately, I happen to own an electronic kitchen scale so I used it to measure my ingredients, then I wrote down the American measurements, and I present them to you.
These are chocolate-y, hazelnut-y, caramel-y and yummy. The base layer lands somewhere between a chocolate shortbread and a brownie, the caramel layer is studded with awesome, toasty, crunchy hazelnuts, and the chocolate glaze on top is exactly what the doctor ordered. When my oldest son tried them he said it is heaven in his mouth.
Here are the 2 slight problems I had:
1. Cooking the caramel too long. I think that if I had stopped at minute 11 the consistency would be much better. I cooked mine for the full 15 minutes because it still hadn't gotten to a 'dark caramel colour', however, it had entered somewhere into the stage between 'firmball' and 'hardball', it is chewable but quite sticky. Next time I will for sure take it off the heat at minute 11 to ensure more of a caramel candy consistency.
2. The butter fat separated from the candy. I had to pour it off of the caramel before I spread it on the chocolate base layer. I suspect it has to do with the amount of butter.
Neither of these issues are a big enough deal for me to never try making these again, I love having Heaven in my mouth.
14 Tbsp. butter
3/4 c. cocoa powder
1 2/3 c. fine sugar
2 eggs, beaten
2 1/4 c. flour
9 Tbsp. butter
1 (14 oz) can sweetened condensed milk
2 Tbsp. corn syrup
1/4 c. + 3 Tbsp. fine sugar
4 1/2 oz. hazelnuts, toasted and halved (here is how to peel hazelnuts)
7 oz dark chocolate, chopped
1 Tbsp. vegetable oil
1. Preheat oven to 325. Line or grease the bottom of an 9X13 inch baking pan. Set aside.
2. In a medium sized saucepan over medium heat, melt the butter for the chocolate base, stir in the cocoa powder and then the sugar mix until smooth. Remove from the heat and stir in the eggs, a little at a time, whisking vigorously to avoid scrambled eggs, until mixed and then mix in the flour (it will be quite thick). Spread the chocolate base over the bottom of the prepared pan and bake for about 20 minutes, until the top is firm. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
3. In a medium sized saucepan and over a medium heat, melt the butter; add the condensed milk, corn syrup and sugar. Turn the heat to low and stir continuously for 12-15 minutes unto the mixture is dark caramel colour - do not let it burn. Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.
4. Meanwhile, melt the chocolate in a bowl sitting over a saucepan of simmer water (also known as a bain marie). When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set.
5. Cut in to squares.
6. Try to not inhale the entire pan.
These will keep for a week in an airtight container.
My family loves Nutella. The delicious chocolate hazelnut spread. You know the one: the one you want to lick the spoon after using it to spread on it's edible medium.
I saw Rachel Allen on our local PBS station making these bars and knew it was destiny. Unfortunately, neither she, nor the PBS station had this recipe on their website so I had to search the web and found them here. The recipe is written in British, but fortunately, I happen to own an electronic kitchen scale so I used it to measure my ingredients, then I wrote down the American measurements, and I present them to you.
These are chocolate-y, hazelnut-y, caramel-y and yummy. The base layer lands somewhere between a chocolate shortbread and a brownie, the caramel layer is studded with awesome, toasty, crunchy hazelnuts, and the chocolate glaze on top is exactly what the doctor ordered. When my oldest son tried them he said it is heaven in his mouth.
Here are the 2 slight problems I had:
1. Cooking the caramel too long. I think that if I had stopped at minute 11 the consistency would be much better. I cooked mine for the full 15 minutes because it still hadn't gotten to a 'dark caramel colour', however, it had entered somewhere into the stage between 'firmball' and 'hardball', it is chewable but quite sticky. Next time I will for sure take it off the heat at minute 11 to ensure more of a caramel candy consistency.
2. The butter fat separated from the candy. I had to pour it off of the caramel before I spread it on the chocolate base layer. I suspect it has to do with the amount of butter.
Neither of these issues are a big enough deal for me to never try making these again, I love having Heaven in my mouth.
14 Tbsp. butter
3/4 c. cocoa powder
1 2/3 c. fine sugar
2 eggs, beaten
2 1/4 c. flour
9 Tbsp. butter
1 (14 oz) can sweetened condensed milk
2 Tbsp. corn syrup
1/4 c. + 3 Tbsp. fine sugar
4 1/2 oz. hazelnuts, toasted and halved (here is how to peel hazelnuts)
7 oz dark chocolate, chopped
1 Tbsp. vegetable oil
1. Preheat oven to 325. Line or grease the bottom of an 9X13 inch baking pan. Set aside.
2. In a medium sized saucepan over medium heat, melt the butter for the chocolate base, stir in the cocoa powder and then the sugar mix until smooth. Remove from the heat and stir in the eggs, a little at a time, whisking vigorously to avoid scrambled eggs, until mixed and then mix in the flour (it will be quite thick). Spread the chocolate base over the bottom of the prepared pan and bake for about 20 minutes, until the top is firm. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
3. In a medium sized saucepan and over a medium heat, melt the butter; add the condensed milk, corn syrup and sugar. Turn the heat to low and stir continuously for 12-15 minutes unto the mixture is dark caramel colour - do not let it burn. Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.
4. Meanwhile, melt the chocolate in a bowl sitting over a saucepan of simmer water (also known as a bain marie). When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set.
5. Cut in to squares.
6. Try to not inhale the entire pan.
These will keep for a week in an airtight container.
Tuesday, May 7, 2013
Nearly the Best Ever Chewy Chocolate Chip Cookie
I did not make this recipe up, I found it on another blog, and out of respect for them, here is the link to the original makers of this delicious recipe
I liked these cookies. The texture is perfect, nice and fluffy and chewy and yummy; they did, for me, lean a little too far to the very sweet side. If I were to make these again, I would, for sure, not use unsalted butter. I enjoy the almost undetectable contrast of salt/sweet that is found in your run-of-the-mill chocolate chip cookie.
The recipe is well worth keeping around though.
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. sugar
1 egg
2 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cornstarch
1 c. chocolate chips.
1. Preheat oven to 350.
2. Using a stand mixer, cream the butter and sugars until light and fluffy. Add the egg and vanilla; blend.
3. In a separate bowl, combine the dry ingredients. Incorporate them in to the sugar mixture. Stir in the chocolate chips.
4. Using a standard sized cookie scoop, divide the dough onto prepared baking sheets. Bake for 8-10 minutes (do not exceed 10 minutes, the tops will still be a very pale color). Cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.
Raspberry Lemonade Bars
I did not make this recipe up, I found it on another blog, and out of respect for them, here is the link to the original makers of this recipe.
I had REALLY high hopes for this recipe. It sound like it would be right up my alley. I had all kinds of visions in my head of how to morph this recipe using other combinations with my favorite citrus fruits. I did enjoy them, but not quite as intensely as I'd thought I would. The color is beautiful and they are easy to serve. They, also, are a little too tart for my liking, don't get me wrong. I really like sour food, but something about these were not super awesome. I also didn't really love the texture; I am enthusiastic about my enjoyment of lemon bars. The smoothness of the lemon layer is very pleasing to me. These bars were a little bit more on the jello-ish side. I think it's because of the 3 egg whites, but don't quote me on that one.
Anyway, you can be the judge as to whether these are worth keeping around. I didn't save the printout that I had magneted to my fridge for the weeks leading up to baking day.
I had REALLY high hopes for this recipe. It sound like it would be right up my alley. I had all kinds of visions in my head of how to morph this recipe using other combinations with my favorite citrus fruits. I did enjoy them, but not quite as intensely as I'd thought I would. The color is beautiful and they are easy to serve. They, also, are a little too tart for my liking, don't get me wrong. I really like sour food, but something about these were not super awesome. I also didn't really love the texture; I am enthusiastic about my enjoyment of lemon bars. The smoothness of the lemon layer is very pleasing to me. These bars were a little bit more on the jello-ish side. I think it's because of the 3 egg whites, but don't quote me on that one.
Anyway, you can be the judge as to whether these are worth keeping around. I didn't save the printout that I had magneted to my fridge for the weeks leading up to baking day.
9 T. (1 stick +
1 T.) butter
¼ c.
sugar
1 c.
flour
1 t. vanilla
extract
pinch of
salt
12 oz (heaping 2
c.) frozen raspberries thawed
¾ c.
sugar
⅔ c. lemon juice (about 4 lemons)
2 T. lemon zest
(3 lemons worth)
3 egg
whites
1
egg
⅔ c. flour
pinch of
salt
powdered sugar
for dusting on top
1. Preheat oven to
350ยบ F. Line an 8x8 baking pan with parchment paper so you can easily lift the
bars out once they've cooled. If you don't have an 8x8 that's ok. I did this in
a smaller rectangular pan too and they turned out just fine. You may have to
adjust the baking times depending on the size.
2. Cream the butter
and sugar together with an electric mixer, then add in vanilla. Add flour until
just incorporated. Dump dough in baking pan and press with your hands until it
evenly covers the bottom of the dish. Bake for 20 - 25 minutes until slightly
golden brown.
3. Put the berries in a fine mesh sieve and
press them through (this removes the seeds) into a large bowl. If you
don't mind seeds, you can add them in whole. Or if you don't have a sieve, you
can blend them up in a food processor or blender. Add sugar, egg whites, egg,
lemon juice + zest, flour, and salt to the bowl and stir to combine. Pour the
mixture into the crust (don't worry, it's a very loose mixture, it will thicken)
and bake for 25 - 30 minutes depending on your oven and the sized baking dish
you use.
4. Let cool to room
temperature and then place in the refrigerator for 4 hours (or until they've
cooled completely). You can place them in the freezer if you need them sooner
but refrigerator is best. If you let them cool overnight, they're even better!
Saturday, April 20, 2013
Peanut Butter Brownies
I know, you're completely shocked to see ANOTHER chocolate/peanut butter combination recipe.
I have had this one sitting in the 'to be made' stack for years. I had the ingredients, hankering, and time to finally make them and I am so satisfied that I did. The brownie portion was the perfect consistency: dense, fudgy and moist. The peanut butter portion was just peanut buttery enough, creamy and had the right amount of tanginess from the cream cheese (if you know me, you know that cream cheese is one of my pantry staples, I could eat the stuff always and never be sad I was doing so). I was nervous to put them in the refrigerator, afraid that they might dry out as some baked goods do, but my fears were unfounded. They were perfect even four days later when the pan was finally cleaned out. These, for sure, have now made it to the 'must make again' stack.
3 eggs
1 c butter or margarine, melted
2 tsp. vanilla extract
2 c. sugar
1 1/4 c. flour
1/2 tsp. baking powder
3/4 c. baking cocoa
1/4 tsp. salt
1 c. milk chocolate chips
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. creamy peanut butter
1/4 c. sugar
1 egg
2 Tbsp. milk
1. In a large mixing bowl, beat the eggs, butter and vanilla. In a separate bowl, combine together the dry ingredients. Stir the dry ingredients into the wet ingredients about 1/3 at a time until just combined. Stir in the chocolate chips.
2. Set aside 1 c. for the topping. Spread the remaining batter into a greased 9X13" baking pan.
3. In a small mixing bowl, beat the cream cheese, peanut butter and sugar until smooth. Add the egg and milk, beating on low just until combined.
4. Carefully spread over the batter. Drop reserved batter by tablespoonfuls over filling. Drag a knife through the batter to swirl (do not mix) for a marbled effect.
5. Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Cool on a wire rack before cutting. Refrigerate until serving.
Yield: 3 dozen
I have had this one sitting in the 'to be made' stack for years. I had the ingredients, hankering, and time to finally make them and I am so satisfied that I did. The brownie portion was the perfect consistency: dense, fudgy and moist. The peanut butter portion was just peanut buttery enough, creamy and had the right amount of tanginess from the cream cheese (if you know me, you know that cream cheese is one of my pantry staples, I could eat the stuff always and never be sad I was doing so). I was nervous to put them in the refrigerator, afraid that they might dry out as some baked goods do, but my fears were unfounded. They were perfect even four days later when the pan was finally cleaned out. These, for sure, have now made it to the 'must make again' stack.
3 eggs
1 c butter or margarine, melted
2 tsp. vanilla extract
2 c. sugar
1 1/4 c. flour
1/2 tsp. baking powder
3/4 c. baking cocoa
1/4 tsp. salt
1 c. milk chocolate chips
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. creamy peanut butter
1/4 c. sugar
1 egg
2 Tbsp. milk
1. In a large mixing bowl, beat the eggs, butter and vanilla. In a separate bowl, combine together the dry ingredients. Stir the dry ingredients into the wet ingredients about 1/3 at a time until just combined. Stir in the chocolate chips.
2. Set aside 1 c. for the topping. Spread the remaining batter into a greased 9X13" baking pan.
3. In a small mixing bowl, beat the cream cheese, peanut butter and sugar until smooth. Add the egg and milk, beating on low just until combined.
4. Carefully spread over the batter. Drop reserved batter by tablespoonfuls over filling. Drag a knife through the batter to swirl (do not mix) for a marbled effect.
5. Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Cool on a wire rack before cutting. Refrigerate until serving.
Yield: 3 dozen
Wednesday, April 3, 2013
Perfect Sugar Cookies
Sugar cookies are often overlooked, overshadowed by their fancier cousins who have accessories like chocolate, sprinkles, nuts, peanut butter, cinnamon/sugar. They are sweet and easy to make but certainly are not a simple, unassuming cookie. Given the right kind of frosting or cutouts they are true gems. The ingredients here are straight forward and can be found in any decently stocked pantry. If you enjoy a crispier cookie, roll them thinner and bake slightly longer than suggested. I prefer them softer so I roll them to 1/4" thick and bake for exactly 10 minutes at 340 degrees. I top them with Vanilla Icing for Sugar Cookies and always have a hard time not eating the whole batch.
1 c. butter (not margarine)
1 c. sugar
1 extra large egg
1 1/2 tsp. vanilla extract
3 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1. Preheat oven to 350.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2 minutes. Add egg and the extract and mix to incorporate.
3. In a seperate bowl, combine the dry ingredients. Add the flour mixture at little at a time to the butter and mix until completely combined, scraping the sides of the bowl as needed.
4. Roll the dough to 1/4" thickness between 2 sheets of parchment paper. Lay the sheet of dough flat on a cookie sheet and refrigerate for 30 minutes or place in the freezer for 15 minutes.
5. Using a 1 1/2" round cookie cutter, or desired shape, cut as many cookies as possible from dough, re-roll the scraps to 1/4" and cut as many as possible, repeat until all dough is used. Bake on a parchment lined baking sheet for 8-12 minutes, or until just set. (Larger cut outs will take slightly longer).
6. After baking, remove from oven and let cool in the pan for about 5 minutes, transfer to a wire rack to cool completely. Frost or decorate as desired.
Yield: 3 dozen 1 1/2" round cookies
1 c. butter (not margarine)
1 c. sugar
1 extra large egg
1 1/2 tsp. vanilla extract
3 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1. Preheat oven to 350.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2 minutes. Add egg and the extract and mix to incorporate.
3. In a seperate bowl, combine the dry ingredients. Add the flour mixture at little at a time to the butter and mix until completely combined, scraping the sides of the bowl as needed.
4. Roll the dough to 1/4" thickness between 2 sheets of parchment paper. Lay the sheet of dough flat on a cookie sheet and refrigerate for 30 minutes or place in the freezer for 15 minutes.
5. Using a 1 1/2" round cookie cutter, or desired shape, cut as many cookies as possible from dough, re-roll the scraps to 1/4" and cut as many as possible, repeat until all dough is used. Bake on a parchment lined baking sheet for 8-12 minutes, or until just set. (Larger cut outs will take slightly longer).
6. After baking, remove from oven and let cool in the pan for about 5 minutes, transfer to a wire rack to cool completely. Frost or decorate as desired.
Yield: 3 dozen 1 1/2" round cookies
Sunday, March 24, 2013
Peant Butter Squares
If you know anything about me, know this: I love the combination of peanut butter and chocolate. I prefer the peanut butter to chocolate ratio to lean high toward the peanut butter side. I like the way the saltiness plays off of the chocolate. It makes me glad to be eating.
My friend Katie made the sad (for her) mistake of leaving a pan of this in my refrigerator for a few days. I was not ashamed to return the pan slightly less full than when she gave it to me. I could hardly control myself: each time I opened the refrigerator there were the PB bars pleading with me to eat them. Why say, 'No', when it feels so good to say, 'Yes'?
2 c. graham cracker crumbs (ground up to a fine powder in a blender or food processor)
4 c. powdered sugar
1 c. butter, softened
3 c. peanut butter
2 c. milk chocolate chips
1. Mix all of the ingredients (except chocolate chips) with an electric mixer. Smash the PB mixture into the bottom of a 9X13 inch baking pan. Pat it down so it's mostly level.
2. Melt the chocolate chips in the microwave in 40 second intervals, stirring between intervals until the chocolate is completely melted.
3. Spread melted chocolate over the peanut butter mixture. Cool for a few hours in the refrigerator until both the chocolate and the peanut butter has become firm.
The texture of this peanut butter is very close to that of a Reese's Peanut Butter Cup.
My friend Katie made the sad (for her) mistake of leaving a pan of this in my refrigerator for a few days. I was not ashamed to return the pan slightly less full than when she gave it to me. I could hardly control myself: each time I opened the refrigerator there were the PB bars pleading with me to eat them. Why say, 'No', when it feels so good to say, 'Yes'?
2 c. graham cracker crumbs (ground up to a fine powder in a blender or food processor)
4 c. powdered sugar
1 c. butter, softened
3 c. peanut butter
2 c. milk chocolate chips
1. Mix all of the ingredients (except chocolate chips) with an electric mixer. Smash the PB mixture into the bottom of a 9X13 inch baking pan. Pat it down so it's mostly level.
2. Melt the chocolate chips in the microwave in 40 second intervals, stirring between intervals until the chocolate is completely melted.
3. Spread melted chocolate over the peanut butter mixture. Cool for a few hours in the refrigerator until both the chocolate and the peanut butter has become firm.
The texture of this peanut butter is very close to that of a Reese's Peanut Butter Cup.
Katie's Caramel Corn
This caramel corn is really tastey. The caramel stays soft and chewy instead of becoming hard and jaw-breaking. Katie gave me this recipe at our recipe night when we brought our guilty pleasures. She has good taste in what to crave.
2 c. brown sugar
1 c. light corn syrup
1/2 c. butter
1 can sweetened condensed milk
Natural popcorn kernels
If you have a popcorn maker -- this works best. Pop at lease 4 LARGE bowls full of natural (unbuttered, unsalted popcorn). Remove unpopped kernels.
If you don't have a popcorn popper, you can use "Homestyle" popcorn, with no butter and lightly salted, pop 6-8 bags of popcorn.
Heat all ingredients (except sweetened condensed milk) on stove, to soft-ball stage (using candy thermometer). Add sweetened condensed milk. Reheat to soft-ball stage. Divide caramel evenly between 4 large bowls, and enlist all available adults to help stir quickly.
Caution: Warn "Stirrers" about extremely hot caramel. Stir from the bottom of the bowl, the carmel moves quickly.
2 c. brown sugar
1 c. light corn syrup
1/2 c. butter
1 can sweetened condensed milk
Natural popcorn kernels
If you have a popcorn maker -- this works best. Pop at lease 4 LARGE bowls full of natural (unbuttered, unsalted popcorn). Remove unpopped kernels.
If you don't have a popcorn popper, you can use "Homestyle" popcorn, with no butter and lightly salted, pop 6-8 bags of popcorn.
Heat all ingredients (except sweetened condensed milk) on stove, to soft-ball stage (using candy thermometer). Add sweetened condensed milk. Reheat to soft-ball stage. Divide caramel evenly between 4 large bowls, and enlist all available adults to help stir quickly.
Caution: Warn "Stirrers" about extremely hot caramel. Stir from the bottom of the bowl, the carmel moves quickly.
Tuesday, February 26, 2013
Banana Cake
While we were visiting our good friends, Sarah and Tyler, over Thanksgiving, she made this cake. I am not normally a huge banana lover, but it was as if I couldn't get this stuff in to my mouth fast enough. I must have eaten at least 2 very large pieces each day that it was sitting in front of me. It is moist and banana-y and who doesn't love stuff with cream cheese frosting?
Make it. I challenge you to not like it.
1 1/2 c. bananas, mashed
2 tsp. lemon juice
3 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter
2 1/8 c. sugar
3 large eggs
2 tsp. vanilla
1 1/2 c. buttermilk
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
3 1/2 c. powdered sugar
1. Preheat oven to 275. Grease and flour a 9X13 inch baking pan.
2. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 c. butter and 2 1/8 c. sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
3. Pour batter into prepared pan and bake in preheated oven for 80-90 minutes or until toothpick inserted in center comes out clean. (It makes a large batch, so it might be helpful to place the baking dish on a sheet pan to catch any overflow).
4. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
5. For frosting, cream the butter and cream cheese until smooth. Beat in 1 tsp. vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle with chopped walnuts, if desired.
Make it. I challenge you to not like it.
1 1/2 c. bananas, mashed
2 tsp. lemon juice
3 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter
2 1/8 c. sugar
3 large eggs
2 tsp. vanilla
1 1/2 c. buttermilk
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
3 1/2 c. powdered sugar
1. Preheat oven to 275. Grease and flour a 9X13 inch baking pan.
2. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 c. butter and 2 1/8 c. sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
3. Pour batter into prepared pan and bake in preheated oven for 80-90 minutes or until toothpick inserted in center comes out clean. (It makes a large batch, so it might be helpful to place the baking dish on a sheet pan to catch any overflow).
4. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
5. For frosting, cream the butter and cream cheese until smooth. Beat in 1 tsp. vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle with chopped walnuts, if desired.
Subscribe to:
Posts (Atom)