Indecisive Baker

Apple Coffee Cake with Crumb Topping and a Brown Sugar Glaze

2011-10-19T17:03:00.004-06:00

Thank you food network. Thank you. This is a 5 star recipe from Emeril Lagasse..and it lived up to 5 stars!

We went apple picking a week ago, so I have a large bag of apples (and over flow) that are begging to be baked. I've made apple muffins, apple sauce, my favorite apple crisp and now I'm going to the Apple Coffee Cake seen here. I'm making apple french toast for this weekend...I can hardly wait!

That being said- this was good! It was super moist, had great flavor, and I'm thrilled that I sent it to work with my husband! It would be terrible if I had it sitting here...

Apple Coffee Crumb Cake (printable)
Ingredients:

1 stick butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:

1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Preheat the oven to 350 degrees F. Parchment line a 9x13.
In a large bowl, cream together the stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Oh man...

2011-10-14T13:02:00.003-06:00

It's been too long since I've done anything related to this baking fiasco. I have been baking still, I just haven't been photographing anything. Usually my baking gets done and I quickly pack it up for my husbands office before the kids either a) stick fingers in it b) take bites out of it and put it back c) just plain eat it all. It's amazing how fast a 4 year old (almost 5) and his 3 year old little brother can do in the 15minutes I'm tied down nursing. Seriously...when I hear the feet running from the kitchen I'm sure that something has gotten into. I know you mom's know what I'm talking about.

My mom left her very nice camera here (by accident of course) so I've been snapping pictures up of the kids and in general trying to figure out a dslr. I'm having a blast with it and it reaffirms how much I want one!! So hopefully in the next few weeks I'll get a chance to photo what I plan to bake and get it up.

I will tell you on my list I'm hoping to get to some pumpkin cream cheese cupcakes and some really cute Halloween cupcakes too...hopefully recreate some of my favorite things I've made over the past few weeks - scratch that - months and get the photoed and back up on the blog. I might sneak in some savory dishes too.

Until then...

Marshmallow Swirled No-Bakes

2011-05-08T20:09:00.004-06:00

Well, it's been a month. I suck. I gotta say while I have been baking (ello- baby- in- belly) I haven't been photographing much. I pretty much get tuckered out from baking- eat one or three of said treats and take a nap. No wonder I've put on some poundage. (but that's for another day) I was looking through photos I had saved on the laptop and came across these- realized I hadn't posted them yet! I'm gonna rectify that situation.

I do love easy treats. Seriously- I like those treats that you can make on a whim with stuff that you always seem to have on hand and they end up looking purdy to boot. First found these @ Sweet Treats and More, they looked most awesome. Enough that when I found them I remember printing off the recipe immediately. Then setting it aside for a while- as the photo is dated a bit later than when I bookmarked the recipe. Another one of those I'm not sure why it took me so long, but in the end I'm glad I made them kind of recipes. I do that often with dinner ones too- looks so awesome, but I'm waiting until the meat goes on sale, or I can't find that specific pepper so I'll wait until I make a trip to a big ole fancy store to look there...I'm wandering here.

Marshmallow Swirled No Bake Cookies printable
-via Sweet Treats and More

1/2 stick of butter (4T)
1/2 c. milk
2 c. sugar
1 tsp vanilla
1/4 tsp salt
3 Tbs cocoa (heaping)
1/2 c. peanut butter (creamy is my fav here)
2 1/2-3 c. quick oats
1 c. mini marshmallows

Directions:
In a medium saucepan, melt butter, milk, sugar, vanilla, salt and cocoa.
Bring to a boil and let boil for about 90 seconds (boiling longer will make cookies dry).
Remove from heat. Stir in peanut butter, then oats. *stir in oats 1 cup at a time to check the consistency- too many = dry crumbly cookies.
Lastly, stir in marshmallows and mix until just combined. If you over-stir you will lose the marshmallow-swirly effect , not cool.
Immediately drop heaping spoonful onto wax paper and let cool.

Faux Hostess Cupcakes

2011-04-08T12:04:00.002-06:00

Oh dear. These were so very good! So very much worth the effort!! I've seen several 'tutorials' available all over food blogs but I used The Apron Archives. I've seen them @ Annie's Eats and Culinary in the Desert as well and I'm sure a slew of other's I haven't come across yet!

I used my own chocolate cake recipe- a doctored box mix that has never failed me. I've come to realize though that I may be over filling my cupcake tins though. I dunno, something. I always dream of the cupcakes giving me a beautiful dome with nothing spilling over and cooking on the lip of the cup. I can continue to dream. I've done the let the whole let them set @ room temp for 15ish minutes before putting them in a 400 oven, closing the door and lowering temp to 350 as per normal instructions. It works about 25% of the time. I'm going with I want a straighter cup pan. And a smaller (but just slightly) scoop to portion out my cupcakes. Whine, whine.

On to the awesome cupcakes.

I'd use your favorite chocolate cupcake recipe. Let's be honest, they're really only a vessel for the filling and the chocolate ganache on top.
The Filling:
12 Tbsp. unsalted butter, softened
3 cups confectioners’ sugar
1 1/2 cup Marshmallow Fluff (or if you're like me- a jar of the stuff, I love marshmallow)
3-5 Tbsp. heavy cream- start with 3)

Directions:
In a mixer or a large bowl, beat together butter, sugar, Fluff, and heavy cream until light and fluffy. Remove 1/2 cup of the filling and place into a pastry bag fitted with a #3 or #4 tip (wilton round). To the remaining goodness and add another teaspoon or two of heavy cream. Mix well to combine. Take a larger pastry bag fitted with a large round tip ( I wanna say it's a #12 or a 1a- whatever large round tip you've got that floats your boat) and fill with the slightly runnier stuff.

Insert the large tip into the cupcake roughly 3/4 way in and squeeze, moving up slowly until you see the icing squish up around the tip. Do this with all 24 of your cupcakes. You want a good amount of this stuff- its good.
The Ganache
1/2 cup heavy cream
8 oz. bittersweet chocolate, chopped
2 tbsp. unsalted butter, softened

Directions:
Heat the cream in a saucepan just until it begins to steam. Do not let it boil. Remove from heat and add the chocolate. Allow the mixture to sit for a bit, then add the butter and stir until smooth. Transfer the ganache to a small bowl and dip the top of each cupcake into the chocolate, smoothing with a knife if necessary. Place in fridge for chocolate to set- 10-15 minutes.

Take your remaining the remaining filling (the first bag- of the thicker stuff) and pipe on your lil swirly Qs. Standard is 7- but you can do whatever floats your boat.

If you have any of the cream left, it's awesome as a dip for fruit (thinned out a little more), as a 'sauce' for fruit pizza (add a bit of cool whip to lighten it up) or sandwiched between some cookies. It's all fantastic.

Wow everyone with these awesome cupcakes.

Review: NordicWare Mini-Scone Pan

2011-03-18T12:35:00.005-06:00

So several weeks ago (slacker here), CSN offered me the opportunity to purchase an item from their vast amount of stores and give it a go. After some polls and much deep debating, I went with a mini scone pan by Nordicware- from CSN.

These babies were adorable! It's a great cast/aluminum pan with a super non-stick surface. It just has a 'good' weight to it!

I used a modified recipe from Creations By Kara, pretty much subbed out strawberries (on sale here for $1 a lb!) for the blueberries. They got RAVE reviews at my husband's job and I almost didn't want to send them I was munching on them so much! This recipe made 12 mini scones for me, probably because I'm not terribly good at proportioning out the dough.

Lemon Strawberry Scones with a Lemon Glaze printable
modified from creationsbykara.com

Ingredients:
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
6 Tbsp cold butter
1/3 cup milk
1/4 cup fresh lemon juice
1 Tbsp lemon zest (+ ½t zest for glaze)
1 cup chopped strawberries (about the size of a blueberry chop)

Glaze:
3/4 cup powdered sugar
1 Tbsp lemon juice
1/2t of lemon zest

Directions:

Combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients till crumbly.
Stir in milk, lemon juice, and zest till just moistened. It will seem dry and crumbly- like it won’t hold together. Fold in strawberries.
Pat into a ‘shape’ about 1″ thick on lightly floured counter. You may have to work with it to get it to come together. Don’t over do it, just until it’s combined you don’t wanna mush up the berries!

Cut into wedges the approx size of shape of your pan. If you’re not using a scone pan, pat into a circle. Then cut wedges as close to uniform as you can get. Place on lightly greased scone pan - work it into the corners. Or place on a lightly greased cookie sheet.

Bake at 400° for about 12-17 minutes or till light golden brown. Watch your times here, you don’t wanna over do them! Time depends on size as well. Cool slightly, remove from pan and drizzle with glaze.

For glaze: Combine all ingredients in a small bowl. You may need more or less lemon juice to get the consistency you need.

Reeses Peanut Butter Bars

2011-02-25T16:32:00.002-07:00

So I was rolling through photos on the computer, found this one on the desktop. Apparently, I had made these, went through the effort of photoing them, and then did nothing else with them. It took me an entire day to remember what I did to make them. I do remember that they were one of those recipes where I wanted to make something, but didn't have much oomph to go from scratch. I do always seem to have an abundance of candy. Sad thing, this might have been before I was pregnant and had no valid 'excuse' to have so much of one thing in the house. Maybe it was on sale.

Really no 'recipe' needed. Happened to be what I had on hand and sounded good together.

Reeses Peanut Butter Bars

Ingredients:
Box of peanut butter cookie mix. ( I have slew of Krusteaz brand from a sale )
-ingredients required on the box to make said cookies
8 or so reeses peanut butter cups- coarsely chopped
1 cup or so of chocolate chips
caramel ice cream topping or homemade caramel drizzle if you feel you MUST make something from scratch

Directions:
Make cookie dough as instructed.
Press firmly in bottom of 8x8.
Press in coarsely chopped reeses and chocolate chips.
Bake at instructed temp (350) for 20-25 minutes or until center is set. This might be longer than 20-25minutes, I'm stabbing at how long I had these in the oven.
When done, drizzle caramel topping.
Cool.
Cut, eat. Remember that it's okay, not everything has to be made from scratch.

I realize that this isn't quite like my usual posts. That being said, the photo wasn't 1/2 bad, so I had to use it somewhere!

Happy Weekend!

Baked Red Velvet Doughnuts and...CSN!

2011-02-16T07:12:00.009-07:00

So I'm working on getting out of the baking rut. I've been tired. I know, whine, whine. But it's true. For some reason my youngest (for now) has been waking up around 2 am and SCREAMING! I go in to find out what the deal is, he just tells me "It's not bed time, I don't wanna go night, night!" He won't stay in his room to sleep. So he ends up on a make shift bed on the floor in our bedroom. Judge me all you like, but being pregnant I toss and turn a lot, and he sleeps sideways and likes to hug my head, so the floor or screaming is his option. NONE of that has anything to do with these doughnuts.

I didn't like them though. I love me some red velvet, but these didn't work for me. They were dry, maybe I over baked them or something, but outside of looking kinda pretty (my dip and drizzle sucked) I actually didn't even let my husband take them to work. I chucked them in the trash. But I give you the recipe anyway, so you can try and see if I was just particularly challenged that day (very, very possible) or if it just needs tweeking. I mean, I got the recipe from Taste and Tell and she got it elsewhere, so that's at least 2 rounds of what I'd assume was success.

AND I need your help. The rocking people @ CSN is giving me the opportunity to review a product from their website. You know CSN right? The people who carry this FANTASTIC sleep in all day Eames Lounge Chair all the way to Paula Deen Bakeware? Yeah, those guys! Well, as usual I need help deciding on what to try out. Options are:

1:
NordicWare Mini Scone Pan-

2:
Calphalon Bar Pan-

3:
Nordicware Mini Bundt Pan-

Now: The recipe!
Baked Red Velvet Donuts printable
via Bittersweet and Taste and Tell

makes about 1 dozen donuts

2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 large egg
2 tablespoons unsalted butter, melted
2 ounces unsweetened chocolate, melted
1/2 tablespoon vanilla extract
1/2 cup buttermilk
2 big ole drops of Super Red red food coloring (americolor)

Preheat the oven to 350F. Spray a donut pan with cooking spray.

In a large bowl, combine the flour, baking powder, baking soda and salt.

In another bowl, mix together the sugar and egg. Add the melted butter and melted chocolate to the egg/sugar mixture. Add in the vanilla and buttermilk and red food coloring.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fill the donut pan with the batter, filling each about 2/3rds full. Bake in the preheated oven for 12-15 minutes.

Vanilla Glaze
from Velveteen Baker and Taste and Tell

2 tablespoons hot water
2 cups confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

In small bowl, stir together all ingredients until sugar is completely dissolved. Use immediately to glaze donuts. You can either toss them in or dip just the tops. If the glaze starts to harden you can add more hot water.

Butter and Cold Weather

2011-02-10T06:04:00.003-07:00

I need butter to make red velvet doughnuts. And -gasp!- I'm out. Now the decision comes to get the kids dressed and make a trip or make something else for husband to take to work tomorrow. That being said- most everything sweet I make requires butter. I can't do cupcakes, the icing requires butter. I could do a banana bread, but I just sent banana bars to work with him today. I can't do my brownies, those alone require a cup of butter. And the kicker is I was just at Costco yesterday, looked RIGHT at the butter, and bought chicken nuggets for the kids instead. (they were a good deal!)

So, now that I've established that my brain is fried. I need to figure out if I'm going to get the kids dressed and go to the grocery store for butter. As of right now, we're all in PJs. We're one of those families that decided long ago, if we're in PJs all day, it's okay. Normally I wouldn't have a problem getting them both dressed and fighting to get into the van and maybe stopping for the fountain (yes, has to be from a fountain!) diet coke I woke up craving this morning. OR, if I wait until my husband comes home and run to the grocery store to get a measly pound of butter.

The only down side to waiting until my husband comes home is the photo. I will no longer have any natural light and I'll have to use my homemade lowel lights. Which is ok, except my crappy point and shoot camera is well, crappy. You see, I have this vision of what I want my photo to look like, the camera however with it's only auto setting will usually not cooperate. Or, I just can't set things up the way I like, and the lights are homemade, so they're not 100% awesome. And I'm a super amateur. Repeat super amateur.

I'd like to make these doughnuts, cause well, they look fantastic, and it would be good for my husband to take to work tomorrow. And I wanna eat one or three. AND it would be a good platform to ask for some opinions on a pan that I'd like to order. Ya know, draw you in with a tried out new recipe, hopefully a delicious looking photo, and my usual indecisiveness. I might have ruined all that with this 5 page post on butter and it being cold outside. Which I just realized I haven't touched on. It's cold. Apparently when I mustered up some oomph to wrestle with the kids yesterday, we went out and found out we were in a wind chill advisory of like -15. What?! This crap is cold, and the wind in Ohio, I have no clue where it comes from, but it'll take your breath away.

I think I'll risk it, wait until my husband gets home and make him turn around and get me some butter. I won't have to go out, my kids will stay warm in their pjs and I'll have butter. And maybe that fountain diet coke.

I appreciate you listening to this crazy long, long internal discussion that I decided to blog about. Keep an eye out for those doughnuts.

ABC: Caramel Chocolate Pie= Epic Fail

2011-02-01T07:46:00.003-07:00

I have these more often than not lately. I don't mind blogging about them- but lately I've had so many epic failures that I haven't even photographed them. I'm blaming the pregnancy. Seriously. I for some reason can't manage to get it together. I'm in my 2nd trimester now, so I'm not as grumpy when I get up and it's still dark out. (I know MANY people do this, I however, think it's rather unnatural) That being said- I must still be in the brain drain that comes along with it all. It's not necessarily that I'm doing a whole lot wrong- it's just a bit of- I dunno, maybe I just can't multitask like I feel I should. I mean, if I can't get the caramel for this pie going AND get the crust rolled into the pan, maybe I shouldn't be doing it at all.

I mean to get the sugar to start to pool on low took, I swear 15 minutes, so I was all - oh I'll roll out my crust and get it in the pan- as I'm crimping the sides of my store bought crust (pretend you didn't just read the 'store bought' part) I smell something- bam! Sugar is already shot to crap. I added the butter and the heavy cream and pulled out the large turd lump of sugar. My husband put the little bit of remaining caramel on his ice cream that night. (I mean we didn't have a pie, so we needed SOMETHING). I went ahead and baked the crust- only to for some odd reason burn it. (because at this time I was just going to use store bought caramel for the pie). When the crust came out over done- I shed a little tear of frustration. Then ate my ice cream.

Today I have banana bread in the oven. I PLAN to make rolls for dinner as well. We'll see.

To my fellow ABC bakers, I can't wait to see the awesomeness your produced! I'll have to try this again in 6 months!

Bakery (or better!) Chocolate Chip Cookies

2011-01-11T12:20:00.003-07:00

I did it. I got some oomph and baked for the blog (ok mostly for me and my belly dweller). This is a chocolate chip cookie.
What? You say. Why? You've been there, done that and you liked your results.
And I did and still do. However, sometimes you've just got to branch out, stray a little to see if it's possible to have a new favorite. I think I might. These kinda rocked my world! My husband says he likes my usual chocolate chip cookie vs these, but he eats anything, I'm not sure his opinion counts here. I LOVED the thick, chewy texture that these have. I'm not one to enjoy a warm cookie - I know - but I prefer them room temp dipped in cold milk. These have the taste, texture, and size of the fancy bakery cookies (I'm not talking your local grocery store, but the ones where you look @ the price for a cookie and wonder if the chocolate chips are filled with gold?).

I'm kinda drooling as I type this. These cookies were gone long ago. And I miss them.

Bakery (or better) Chocolate Chip Cookies printable
Found this @ : Sugar and Spice
(Via: Baking Illustrated, page 434)
Makes 16-18 large cookies.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Ingredients:
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

Directions:
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

*Use your kitchen scale and weigh. I really think this makes a big difference here!

I've not fallen off the face of the Earth- it just feels like it.

2011-01-07T10:03:00.002-07:00

So, it's so sad. I stink. I haven't been posting. I'm sure someone out there has noticed that. I have a valid excuse though. Seriously it's good.

I'm pregnant. You see, we're thrilled with this unexpected surprise. However, pregnancy isn't always good on me. I constantly throw up- and it's not a little bit- it's the heaving until my eyes are red and my back hurts. This happens majority of the time I'm pregnant. I don't get off easy with the first few weeks- or even the first trimester. I figure I'll just get to remind my children of this when they get older and whine about something.

Anywho- with two boys, and the throwing up, and the extra whining I'm doing. I've been pretty tired. I'm even ashamed to admit how much we've eaten out, or had hot dogs for dinner the past few weeks. My husband can make a mean box of hamburger helper. I will say I did manage to bake up a batch of carrot cupcakes with cream cheese frosting- however I sent them to work with my husband without photoing them. I plum forgot.

I shall start posting again soon- I'm almost done with my first trimester (weekish left) and I *should start getting some oomph back soon.

Hope everyone had a fantastic New Year!

ABC- Maple Pecan Medjool Date Rugelach

2010-12-07T07:36:00.002-07:00

This was my first month baking with Avid Bakers Challenge- it was a nice change! Rugelach is something I'm pretty sure I'd pass up on. Something that wasn't in my a eye's frame, you know- chocolate, caramel, cream cheese. I'm glad that I went ahead and ran with these! I didn't use whole dates and wrap them, I chose to chop up my dates, and blend with the sugar nut mixture. I was out of real maple syrup and only had sugar free in the house (something that I know wouldn't do justice) so I subbed in dark corn syrup. I like what this did- gave it a 'warm' flavor. The dough was a light buttery cream cheese flavor with a flakyness that rocked. All in all, a win here. Be sure to check out (and join) The Avid Bakers Challenge for other posts on this fantastic little treat!

Winner Announced! $35 CSN Gift Card Giveaway!

2010-12-03T06:59:00.002-07:00

So, just in time for the holidays!

Congrats to:
Cheryl!

I'll be sending along your info to CSN reps for your win!

Happy Holidays! I'm feeling another giveaway soon!

'Toy Story' Birthday Cake

2010-12-01T08:41:00.004-07:00

My oldest (gasp!) son's birthday was November 29th. My little big man has turned four. Going on forty. As usual, I decided to make his birthday cake.

I really try to do that with both the boys, my youngest Nick-kinda got shafted this year. We were in the middle of a move, and I just didn't make him a a cake. He didn't party either (well, we had a little one at my Aunts house with my husband on the webcam) I seem to feel like my little man gets the shaft. I'm going to make a BIG effort to give him at least a rocking cake next year! At 3, I don't know how many other friends he'll have since I'm a SAHM and he won't be starting a sport until after his birthday. (Soccer!- It's adorable when the really little ones play!)

On to the cake. Jackson and Nicholas are HUGE Toy Story fans. I don't know a kid that hasn't been captivated by those movies. I gotta admit they are adorable. I like them too, just like I really like the Shrek movies (by the way, you can pre-order on amazon for $40 for the set of blu-rays!-Christmas present here!) There I go off the topic again.

I made a white wedding cake- moist, slightly dense, solid flavor. With an Oreo creme filling. The filling rocked my world. I was eating it alone. With a spoon. In the basement. It was so good. The top was a butter yellow cake with a chocolate whipped ganache. 8" and 6" respectively. In my dense mind I forgot that I needed 4" cakes (in height- exactly) for my usual stacking system (it's what happens when you haven't made a cake in almost 6 months). So I had beautiful tall layers- which I love, but that required me to go back to the straw stacking system. Since we didn't have to travel. That worked. Both are covered in a buttercream flavored fondant. (fondx) I have made my own fondant- and I like it, but I had this bucket from a while ago and I needed to use it. And I didn't want the extra mess.

The rest of the decor is fondant. With the exception of the silver stars. Those are gumpaste. I free handed the clouds on paper and traced onto the fondant (if you can't tell- they're not quite right) same with the cow "spots". The red pearl border is a first impressions mold that I've recently decided I love. And the rope border was made with a clay extruder (found at local craft stores in the clay section- only used with food though).

Needless to say. He loved the cake. Even without it saying "Toy Story" on it- he knew right away what it was! I had contemplated adding a Buzz and Woody on the top (plastic figurines) but I decided against at the last minute, going for the set-up you see.

If there's any questions you might have, I'd LOVE to try and answer them! But I gotta say Cake Central is a huge part of getting me started in cakes!

Oh- and it's snowing here. Christmas is coming!!

Pumpkin Cream Cheese Muffins- and -my FIRST GIVEAWAY!

2010-11-23T07:55:00.004-07:00

These are so fantastically awesome, I'm considering buying a case of pumpkin to keep around all year, just for these muffins. I found these on Annie's Eats. She has some really awesome recipes on there, and I often check her site to see what other rockin things she's posted! Fall is here, Thanksgiving is Thursday, it's high time that I broke out the pumpkin. These are so delicious! The ONLY thing I change next time would be to add some finely chopped toasted pecans to the sugar mixture on top. But I just love pecans. A minor plan a head is the cream cheese mixture- I made that the night before and put it in my freezer, got up the next morning and made the muffin batter. Worked wonderfully!

That being said- Muffins are Awesome, Giveaways rock!

CSN has offered me a $35 gift card to one of my most awesome readers!! I LOVE CSN, you can get just about anything there! CSN is comprised of over 200 online stores, where you can find everything from a counter stool for your kitchen to a baby crib or a new pair of shoes! Seriously! The first time I visited I was SHOCKED at the amount of items they carry! Talk about one stop shopping!

* CSN ships to US and Canada only.

To Enter this Giveaway You'll Need to Do This: (leave a comment for each of entry)
1. Follow Me! (via Google on right)
2. Leave a comment on this post.
3. Post about this giveaway on Facebook, link back to this post.

Giveaway ends December 1st @ midnight EST. A winner will be randomly selected and I'll contact you via email.

Pumpkin Cream Cheese Muffins Printable
VIA: Annie’s Eats

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners' sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:
To prepare the filling, combine the cream cheese and confectioners' sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log. Place into the freezer and chill until at least slightly firm, at least 2 hours, over overnight. It’ll be fine.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use. *Next time I’d add finely chopped toasted pecans to this mixture for some extra oomph.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Store in an airtight container. Makes 2dzn.

Caramel Cream Coffee Treat

2010-11-18T18:30:00.004-07:00

So this really is more along the lines of an anytime treat vs just a 'coffee treat'. Cause really, for as simple and delicious as these are, you'll want to make them an anytime treat and not restrict them to just coffee time. Or if you're like me and found a new love for coffee. Then you find yourself drinking coffee 3-4 times a day. It's iced. It's delicious. I make them at home, so it's not killing my pocket book. Then every few hours is coffee time and you can eat these then. Until you realized that you've eaten 6 of them and your pants all of a sudden feel tight, and you wonder where you found the energy to scrub the kitchen floor with a toothbrush. Sugar, caffeine high. Glorious.

That was flighty. On to the recipe.

Caramel Cream Coffee Treat printable
(adapted from Pillsbury Best Bake-Off 1996)

Ingredients:
1 c firmly packed dark brown sugar
½ c chopped pecans
⅓ c dark corn syrup
¼ c melted butter

2 8oz pkg cream cheese, softened
½ c powdered sugar
2 T butter, softened
3/4c coconut

2 lg cans of Grands (or similar) flaky biscuits

Directions:
Oven to 350. Parchment lined 9x13.
In a bowl combine brown sugar, pecans, corn syrup and melted butter. Spread on the bottom of a 9x13 parchment lined pan evenly.
In a small bowl combine cream cheese, powdered sugar, and butter until smooth; stir in coconut.
Separate the dough in to 16 biscuits. Press or roll each until approx a 4” circle. Spoon a heaping tablespoon of the cream cheese mix in the center of each one and spread within a ¼” of the edges. Roll up length wise. You want a nice amount of the cream cheese mixture in the center of each. Place SEAM SIDE DOWN on the brown sugar mixture in the 9x13. Continue until filled and you’re out of biscuits. It’ll be a tight fit.
Bake at 350 for 25 to 30 minutes or until a deep golden brown. Cool 3-5 minutes and invert onto your serving platter. It’ll be gooey and delicious. Careful, it’s hot. I really liked these cooled as well.

Black, White and Peanut Butter Brownies

2010-11-16T15:07:00.003-07:00

These started with a box. My husband was so shocked when I told him. I told him not to tell anyone at work. ;) I've been to the library because it's been cold out- and I voted to add funding- I'd better use it. Anyway that led me to the cookbook section. I walked away with no less than 9 cookbooks to rummage through. I got this (and the next one I'm posting) out of an old Pillsbury Bake Off cookbook. I really love those type of books. They're often created from home chefs who know what works ... I like to think those books are like blogs are today. On to the recipe.

Black, White and Peanut Butter Brownies Printable
adapted from Pillsbury Best of the Bake off Cookbook 1996

Ingredients:
Brownies:
1 (9x13size) fudge brownie mix
1/4 c water
1/2 c oil
2 eggs
1/2 c chopped pecans
1c semi sweet chocolate chips
1c white vanilla chips
1 c of peanut butter chips or candy coat

Frosting:
2 c powdered sugar
1/4 c unsweetened cocoa powder
4 T hot water
1/4 c butter, melted
1 t vanilla
1/2 c chopped toasted pecans
Directions:
Oven to 350.
Pam or parchment a 9x13. In a large bowl combine brownie mix, water, oil and eggs. Don’t over mix- approx 50 strokes. Add in 1/2 c chopped pecans, chocolate chips and vanilla chips. DON’T add the peanut butter candy coat yet. Spread in pan.

Bake at 350 for 28-35 minutes or until center is set. Remove from oven. Melt peanut butter candy coat until smooth and spread over the top of the brownies. While that cools mix the frosting.

In a small bowl, combine all frosting ingredients except the pecans and beat until smooth- it’ll be thin. Pour that over top of the cooled peanut butter layer, spread to cover. Chill an hour and 1/2 or until completely cooled.

Winner Winner Chicken Dinner!

2010-11-14T20:01:00.004-07:00

So, I randomly enter contests. Cause, ya never know what you might win right!? I've occasionally won some really cool stuff,(shake and bake with a gift card!) and some stuff that makes you go 'huh'. But it's all equally exciting!

However- my cool win of the month (a $50 CSN gift card) from Beyond Kimchee! You must check her out. Her photos are awesome, and a delight to read.

I just put 'delight'. I might as well put 'super dooper'.

I've never shopped @ CSN, but I've heard good things! I'm pretty excited for it!

On a cooking note: I've got some brownies cooling and my MOST AWESOME husband is working on my DIY Lowel lights. I'm hoping for some cool shots soon!

Thanks again Holly! :)

Mini Mint Brownies

2010-11-12T11:06:00.003-07:00

My kids and I were deciding what to do that day. I was plowing through recipes trying to figure out what would be easy enough for my two little helpers. Came across these from Our Best Bites . Some seriously adorable stuff on that website. Anywho- we got to making them- Jackson (my oldest @ almost 4) was a super helper putting all the little liners in the mini muffin cups. While Nicholas was awesome at stirring up the chocolate that we melted. They came out pretty darn tasty! My boys quickly devoured the ones that they stuck their fingers in (can't send those to work with Daddy! ) they were a hit here. I think that these are pretty adaptable. I can see peanut butter frosting with dark chocolate drizzle, red PEPPERMINT frosting with a dark chocolate drizzle and crushed candy canes on top. Almost endless possibilities!

Mini Mint Brownies printable
adapted via Our Best Bites
Ingredients:

Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder
1/2 c mini semi sweet chocolate chips

Frosting:
3 1/2 C powdered sugar (give or take for your consistency)
4 T butter, softened
4 T shortening
1/4 t mint extract ( I would up this to 3/4 t next time)
1-2 Tbs milk (give or take for your consistency)
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) Nestle dark and mint chips -limited edition!
1 Tbs shortening

Directions:
Preheat oven to 350 degrees. Line a mini muffin pan with mini muffins liners or- go all natural. (In my opinion I prefer the liners- I think they help keep fresh if not serving same day)

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared mini muffins and bake for 12-16 minutes or until a toothpick poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Add frosting to the mini brownie bites as you’d like. A large star tip is will work fine-or a cute little swirl with the back of a knife is adorable too.

While brownies are chilling prepare chocolate glaze. Place chocolate chips and 1 tablespoon of shortening in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Take a fork and drizzle across the icing. And you will enjoy minty goodness.

Makes 50 mini brownies.

Chocolate Pound Cake - sorta

2010-11-09T12:15:00.003-07:00

I have a few blogs (okay many) that I find myself navigation towards. Eliana of A Chica Bakes (not really a blog but a full .com operation) is one of them. I find myself getting absorbed in her posts and forget that I was there to check out a new recipe. She is one of a few that I know has checked out my blog on more than one occasion - and she's super sweet with her comments. Which all of us bloggers know is really what tickles our fancies. While I have several of her recipes bookmarked to try- this Chocolate Velvet Pound Cake of hers has been on there for a while. Now, I must admit. I goofed it up. Let's keep it real- not everything that comes out of our kitchens are photo perfect. Even when I'm lucky enough to catch what I think is a picture perfect photo- I snap back into mediocrity at it's finest. But I keep trying. It's what I need to do. I bake for myself, my family, my blog and my husband's coworkers. And I also bake for my gym membership. Sigh. That went off into left field and I'm not editing it. It's what you get.

So I baked this beautiful loaf. And it smelled nice. But I failed. Here's a few things that went wrong. 1. I sprayed my pan with Pam. Plain old Pam. I hardly ever do this. I usually Baker's Joy it at minimum. 2. I used a loaf pan that I think was too big- like a 9x whatever vs an 8. I think that lead me not to have that really pretty crown on top as well. 3. Most importantly because of 1 (and some of 2) my loaf broke. The bottom stuck so bad the the pan- when I tried to scrape it out, I pulled up some of the finish. I just tossed the pan. I'm lazy like that.

So I'm left with 2/3 of a tasty yet, ugly loaf. It left me wanting 2 things. 1. The ability of getting it right the first time. And 2. those adorable mini trifle cups- ya know what I'm talking about- these. I've seen them everywhere lately and I will have them soon. My son's 4th birthday is the end of this month- is it wrong to get me a present too? (don't answer that- he won't go without!)

So I used my regular custard cups- or they might be mini prep bowls. They're versatile in any case. I whipped up a box of french vanilla pudding and layered it with this yummy pound cake. Dessert tonight.

Thanks Eliana for the recipe! I'll make it again when I have all my wits about me.

Chocolate Velvet Pound Cake printable
Adapted from: A Chica Bakes (via The Art and Soul of Baking)

Ingredients:
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cup (8 3/4 ounces) sugar
1 teaspoon water, at room temperature
2 teaspoons instant espresso powder
3 large eggs, at room temperature
1 teaspoon vanilla
1 cup (5 ounces) all purpose flour
1/2 cup (2 ounces) unsweetened Dutch-process cocoa powder
1/4 teaspoon baking powder
Pinch of Salt
1/2 cup (4 ounces) buttermilk, at room temperature
3/4 cup semi-sweet mini chocolate chips

Directions:
Preheat the oven to 350 degrees. Coat a loaf pan with butter, generously.
Beat the butter and sugar in the bowl of an electric mixer until light, fluffy and almost white in color - roughly 6-7 minutes. Scrape down the bowl with a spatula. In a small bowl, combine water and espresso powder until smooth. Crack the eggs into the same bowl and mix to blend. Add vanilla. At medium speed, add the egg mixture to the butter mixture about 1/4 cup at a time. Allow each addition to completely blend before adding the next and make sure to scrape down the bowl after each addition.
Combine the flour, cocoa powder, baking powder and salt into a medium bowl and lightly whisk to combine. With the mixer on its slowest speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture. Mix until just incorporated finishing with a rubber spatula by hand. Add the mini chocolate chips and fold just until mixed in.
Scrape the batter onto the prepared pan and bake for 45 to 55 minutes - until firm to the touch and a toothpick inserted into the center of the cake comes out clean. Cool completely over a rack before slicing and serving.

Chocolate Chip Banana Muffins with Pecans

2010-11-05T08:15:00.005-06:00

I was in a little funk. Simply overwhelmed by what I wanted to make. Then I spotted these. They gave me what I was looking for. Deliciousness. They were simple to put together, and had that good MUFFIN texture. Not the cupcake delicate crumb. These babies gave me a moist, hearty crumb that was a nice mix of flavor. Not an overload on any one thing. I would usually bake these in liners- but opted to go all natural. I almost wish I hadn't sent them to work with my husband this morning. I kinda miss them.

Chocolate Chip Banana Muffins with Pecans: printable
adapted slightly via For the Love of Cooking

Ingredients:
* 1/2 cup of butter, softened
* 1 cup firmly packed brown sugar
* 2 large eggs (or 3 medium eggs)
* 1 cup mashed ripe bananas (2 large)
* 1 tsp cinnamon
* 1/4 cup buttermilk
* 1 tsp vanilla extract
* 2 1/4 cups of flour
* 3/4 tsp baking soda
* 1/2 tsp baking powder
* 1/2 tsp salt
*1/2 cup mini semisweet chocolate chips
* 1/2 cup toasted pecans, chopped

Directions:
Preheat the oven to 350 degrees and coat a muffin tray with cooking spray.

Beat the butter at medium speed with a mixer until creamy. Slowly add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each one.

In a separate bowl, stir together the mashed bananas, cinnamon, buttermilk, and vanilla. Mix the flour, baking soda, baking powder, and salt in another bowl; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat on low speed just until blended after each addition. Do not over-beat. Spoon the batter into the prepared muffin tray, filling two thirds full. Sprinkle the pecans over each muffin evenly.

Bake for 20-25 minutes or until a tester inserted in the middle of a muffin comes out clean. Remove from pans immediately, and cool on wire racks.

Makes 1 dozen. Store tightly in an airtight container for best freshness!

I'm having a hard time.

2010-11-02T19:05:00.002-06:00

So I'm sitting here, blowing through my list of recipes I haven't made yet. And I'm overwhelmed! I'm slightly leaning towards something banana. Just because I have some bananas in the cabinet that are starting to turn. But then that brings me to: banana muffins, banana bread, banana cupcakes. Or- I can flip to something that has nothing to do with bananas- those can be frozen. So then that leads me to the new bag of milk chocolate/peanut butter chips I got the other day. Or the toffee bits that are sitting up in the cabinet.

So, if anyone has heard of anything that sounds amazing. Drop me by a line! I'm stuck.

Halloween Sugar Cookies

2010-10-29T07:33:00.008-06:00

So these cookies had help. My Mom loves Halloween as much (if not -gasp- more) than I do! I told her about maybe some sort of drawing on the cookies (I was then thinking of royal icing) wishing I had better drawing skills than some rocking stick figures. (ha) Luckily I came across this book. (amazing when you google how to draw Halloween) It's pretty much the 'how to' draw for dummies. I need that. Then I remembered Bakerella and Americolor's Gourmet Food Writer Pens! HELLO! The next day my Mom sent me a "Happy Halloween" package. I'm 26 and my Mom still spoils me.

These cookies have the cakey, creamy texture that almost melts in your mouth. Pair it with your favorite cookie icing (I've grown farther away from Royal icing the more cookie icing I make) and you've got a great cookie that tastes like it was way more effort.

No Fail Sugar Cookies printable
via a blog post on Wilton Forums

These do no ‘poof’ up much at all. This recipe is great to use for very detailed cookies. They can also be frozen (well wrapped) for up to 2 months. Unfrozen and packaged they will keep up to 3 weeks.

Ingredients:
2 sticks of SALTED butter (the better the brand the better the cookie here)
1 lg egg
1c sugar
1 1/2 t vanilla
2 3/4c- 3 cups flour

Directions:
Oven to 400. NOT A TYPO. 400.
Cream the butter and sugar together. Add egg and vanilla and mix until combined. Add in flour mixing until the dough forms. The dough should NOT be crumbly. And there’s no need to chill it.

Flour your countertop and flour your roller. Work with 1/3 of the dough at a time so you don’t over flour any dough.

These are best nice and thick a decent 1/4”.

Place on parchment lined cookie sheets (better if without edges so that they all cook evenly)

Bake for 7-8 minutes. These give ‘just barely’ done cookies. That’s how I like em. If you want a crunchy sugar cookie- this isn’t for you.

Cool on cookie rack. Decorate with your favorite icing.

*if you’re feeling a bit on the wild side- swipe out vanilla for almond, or orange, or lemon. I’ve done it all and it’s a nice change!

Have a SAFE and HAPPY Halloween!

Kathy of polwig.com had a genius idea before me! If I had seen those before I did mine, I probably would have done some cool aged look to the cookies- adorable! Be sure to check those out too!

Graveyard Cupcakes (Devils Food with Flour Frosting)

2010-10-27T09:20:00.006-06:00

Yeah for Halloween! My husband brought these to his job the day after I made them and they were all gone before lunch! He stopped in the middle of his day to let me know that he'd received a slew of compliments on them! That definitively made my day! I used (2) new recipes for these cupcakes and I'm glad I did! The Devils Food is by far THE best chocolate cupcake I've ever made! And the flour frosting- blew me away. I thought I was taking a long shot making a flour based frosting (come one seriously!? flour!?) but I'm so glad I took the leap! It's so good! Not a super sweet frosting- this is light and while still sweet doesn't leave you on a sugar high. I really liked it for a nice change of pace. If I did these particular cupcakes over again (and why not?! they rocked) I would add a layer of frosting to the bottom before piping with the grass effect. I would have preferred more frosting.
(I'm having some fun with photo editing..can ya tell?! lol)

Devils Food Cupcakes (seriously the best chocolate cupcake) printable
(adapted from: What the Fruitcake?)

Ingredients:
3/4 cup Strong Hot Coffee (brewed or instant)
3/4 cup cocoa
12 Tablespoons (stick and 1/2) Unsalted Butter, room temperature
2 cups packed brown sugar
3 eggs
2 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk**
1 tsp vanilla

**If you’re out of buttermilk or don’t always keep it on hand you can use 1T lemon juice or 1T white vinegar to make it. Add your 1T of lemon juice or vinegar to bottom of a 1c liquid measuring cup and add enough milk to make 1c. If you’re making buttermilk- do this first so that it has time to set.

Directions:
Oven to 350. Line (2) muffin tins with liners and set aside.

Make your coffee. I used a packet and 1/2 of instant to 3/4c of hot water and blended. Mix in your cocoa into the hot coffee until smooth. Cover with plastic wrap and set aside.

Sift your baking powder, baking soda, salt and flour together. Set aside.

Mix buttermilk and vanilla- also set aside.

Cream your butter and brown sugar together in your mixer until nice and combined. Ya know creamy like.

Add eggs one at a time, mixing after each just until they’re incorporated. Don’t forget to scrape down the bowl.

Now add your flour and milk mixture. Alternating in 3 parts. Starting with and ending with flour. Mixing just until combined each time. It’ll go like this: 1/3 of flour, mix. 1/2 of milk, mix. 1/3 of flour,mix. Other 1/2 of milk, mix. Rest of flour, mix. (mixing each time just until combined and often scraping down bowl)

Now add in your coffee/cocoa mixture. It’ll look a bit weird. But mix until combined. I found it best to start with my mixer mixing, but to finish by hand making sure I really scraped the bowl to get it all in.

Now- equally divide the mixture into your prepared lined muffin tins. I use a handy dandy ice cream scoop and level it off each time.

Bake in oven for 20-22 minutes until a toothpick in center comes out clean. They’re very beautiful aren’t they?

Cool in pan for 5-10 minutes before removing them to continue cooling on a wire rack.

Flour Frosting (no judging until you try this and are convinced) printable
(via The Pioneer Woman)

Ingredients:
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Trust me on this okay!?

Directions:
In a small saucepan or skillet ( I use skillet so it heats faster and I feel like I can whisk more to ensure the flour is broken up), whisk flour into milk and heat, stirring constantly, until it thickens.

You want it to be very thick, thicker than cake mix, more like a brownie mix. Pay attention to this! It’s very true! Remove from heat and let it cool to room temperature.

It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. REALLY beat it! You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream. I probably had this beating for 3-4 minutes. It’ll really start to look great!!

Notes:
This pipes fine. I wouldn’t use it to decorate a cake (as in, it does not crust). However I think it makes beautiful swirls for cupcakes (and I’m a fan of more is better of this frosting- so hard to stop tasting it!) And would be great for a dessert cake. I’m typing this and thinking of the next excuse I can use to make it.

It’s supposed to be best served the day it’s made. However, I refrigerated it (butter) and served it the next day after it came back to room temp and it was still just as good! I kept some in the fridge and you’ll want it to come to room temp before attempting anything with it. It does take color just fine!

Assembly:
I used double chocolate filled Milano Cookies and used Americolor Gourmet Food Writer to write on them- and inserted them into the back of the cupcake after frosting them. I added little bones to the crushed oreo dirt mound for oomph.

Happy Halloween!

Witches Brooms

2010-10-25T15:17:00.005-06:00

HELLO HALLOWEEN!!

I love Halloween, it's passed down from my Mom and I can't help it. We decorate the outside up every year and we've gone as far as buying and "corpsing" up an anatomical skeleton 2 years ago. We named him Les. (after Guitarist Les Paul). We dress up, our kids dress up. I bake too much stuff, my husband's job enjoys the overflow. We all eat too much candy, then have some guilt attacks and take long fall walks. Life is good.

This week. Halloween Week.

Witches Brooms printable
(Adapted from:Betty Crocker: Halloween)

Ingredients:
1 package of Peanut Butter Cookie Mix (betty crocker)
(and required ingredients on the cookie package- not terribly helpful, I know)

OR

Your favorite Peanut Butter Cookie Recipe

AND

package of pretzel rods (cut in 1/2- approx 24 total rods)
2/3 cup semisweet chocolate chips
1/2 teaspoon shortening
1/2 cup purple candy melts
OPTIONAL: sprinkles.

Directions:
Oven to 350.
Mix up your package cookie mix and roll into rough balls I used my cookie scoop- approx 1 1/4inch balls. Insert pretzel rod (the broken end) into the cookie dough and press into shape on a parchment lined cookie sheet. Repeat until you’ve used up your cookie dough/rods. Use forks to press into dough to give the broom bristles. Press deep.

Bake 12 minutes or until set and brown.

After baked and cooled. Melt your semi sweet chips and shortening together, stir until smooth. Spoon melted chocolate over brooms, leaving about an 1” at top of pretzel handle and bottom halves of cookie bristles uncovered.

Drizzle purple or orange or butterscotch chips (melted) over the chocolate and let set until chocolate is firm.

Milk Chocolate Mini Bundt Cakes

2010-10-24T08:35:00.006-06:00

I often get those days where I feel like I should be doing something- then I find I have no motivation to do anything.

Somehow, someway on a day like that I managed to get these beautiful babies done. Cracked open a cookbook- looked up chocolate (cause when this girl is in a funk- that's what's needed) and found that I had everything to complete this recipe. Praise be to the chocolate gods.

Milk Chocolate Mini Bundt Cakes printable
(adapted from Baking: From My Home to Yours- Dorie Greenspan).

Ingredients:
For the Swirl:
3/4 cup chopped pecans
2 teaspoons unsweetened cocoa powder
2 teaspoons sugar
For the Cake:
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter @ room temp
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup whole milk
7 oz milk chocolate melted and cooled (good stuff)

For the Glaze:
2 oz bittersweet chocolate, finely chopped
2 teaspoons light corn syrup
2 Tablespoons butter
1 Tablespoon toasted pecans chopped (optional)

Directions:
Oven to 350. Butter generously (as everything to do with butter should always be generous) a 6 cup mini bundt pan.

For the Swirl:
Toss the nuts, cocoa, and sugar together in a small bowl. Set aside

For the Cake:
Whisk the flour, baking powder and salt. Set aside.
In your stand mixer beat butter and sugar together on medium speed until smooth, about 3 minutes. Scrape down the bowl and add the egg and beat for one minute more. Add the vanilla. It’ll look a bit curdled. Don’t stress. Reduce the mixer to low and add in 1/2 the flour mix, mix just until it’s incorporated. Add the milk and when it’s blended into the batter, add the rest of the flour. Mix again just until it’s incorporated. Then add the chocolate and mix to blend.
Fill each of the mini bundt molds with a little bit of batter- then sprinkle the swirl evenly between the 6 molds. Top off the molds with the rest of the batter.
Bake for 20-22 minutes or until a thin knife inserted into the middle comes out clean. Let rest for 5 minutes in the pan, then flip onto a cooling rack. Let stand to room temperature.

For the Glaze:
Melt chocolate chips, corn syrup and butter in a microwave safe bowl. Pour/drizzle over top. If you’re feeling a bit nutty (I usually am) add the toasted (toast please!) pecans and marvel at the gorgeousness of these pretty little desserts.

Easy Cheese Danish

2010-10-22T09:12:00.004-06:00

On a whim I decided to roll through the 150+ recipes I have bookmarked and came across one where I magically had all the ingredients for.

That usually doesn't happen by the way. I'm almost always short an egg which I never realize until I'm adding them into the already wet batter, while my kids are down for nap.

Irregardless, after a quick run though the SHORT ingredient list- I had it all! I'm thrilled that I did. These babies had been on my radar for a while, and for some reason I always thought that I couldn't cut it. I mean - danish- sounds so fancy. I don't know if I can do fancy.

While they didn't turn as fancy as I'd have liked (I think next time I make them- and I'll make them again- my poor waistline) I'll fold them differently. All four corners together. I loved how the cheese filling oozed, and the puff pastry was so flaky. I wish I'd made them yesterday afternoon so my Husband could have taken them to work with him. I see them sitting on the counter over there. I already had one for breakfast.

I'll be venturing on to making them with different fillings...while I don't care for fruit ones, my Husband does, so I see an apple in the future (hello Fall!) and a pecan filled one. Anywho- if you find puff pastry on sale pick up a few extra boxes to store in the freezer and whip these babies up for super simple, showstopping occasions.

Easy Cheese Danish printable
(adapted from Ina Garten)

Ingredients:
* 8 ounces cream cheese, at room temperature
* 1/3 cup sugar
* 2 large egg yolks, at room temperature
* 2 tablespoons ricotta cheese
* 1 teaspoon pure vanilla extract
* 1/8 teaspoon salt
* zest of one small lemon
* 2 sheets (1 box) frozen puff pastry, defrosted
* 1 egg beaten with 1 tablespoon water, for egg wash

Directions:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of your mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don’t whip!

Unfold 1 sheet of puff pastry onto a lightly floured surface. Cut the sheet into quarters with a pizza cutter. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Best served warm.

These ARE super easy and the taste hits the spot!

No Bake Peanut Butter Treats

2010-10-20T06:08:00.006-06:00

So this month for Taste and Create I was partnered up with Glenda from Busy-at-Home she has a very nice and organized recipe index that was a breeze to browse through (very unlike my index- I never tag- urgh)I'm big in desserts so I wet with something I thought I could toss together while the kids were attached to my legs.
This one did the trick! They both helped me beat down the graham crackers and we all shared in eating a treat when they were set!

This is super simple and can be adapted well. Think chunky peanut butter or nutella, it's possible they could become even better. As it is, I've been waiting for my husband to have a day where he's in the office so he can take them out of my fridge so I can stop nibbling. Sometimes I think this blog thing is detrimental to my diet. Long story short- these are good. Wait to make them until you can send them away!

No Bake Peanut Butter Treats printable
(adapted from busy-at-home.com)

Ingredients:
* 1 cups butter, melted
* 1 1/2 cups peanut butter
* 1 1/2 cups graham cracker crumbs
* 1 lb. powdered sugar
* 2 cups semisweet chocolate chips
*2 Tablespoons dark chocolate chips

Directions:
Crush graham crackers into crumbs- get out some pent up frustration.(or buy crumbs if you’re feeling ‘zen’)

Melt butter in microwave safe bowl.

Add peanut butter, powdered sugar and graham cracker crumbs to butter and mix well. It will form a soft, moist dough. I used my Kitchen Aid for this - and it was a dream. If you feel like a work out - use a bowl and spoon.

Press the dough into a lightly greased 9x13 parchment lined pan (I LOVE parchment)

In another microwave safe container, melt the semi sweet chocolate chips in the microwave, stirring every 15 seconds until they are completely melted and spreadable.

Spread on top of the peanut butter mixture till smooth. Melt dark chunks in the similar fashion and drizzle on top of the semi sweet. IF you want pretty little bars- score the chocolate now, for easy, no breakage cutting later.

OR (what I would have done if I were thinking clearly about it) use candy molds or mini silicone cupcake molds. They would be utterly adorable and no cutting to worry about.

However you do it, after done spreading chocolate refrigerate until chocolate is set!

Black and White Banana Bread

2010-10-15T18:15:00.006-06:00

It's been 10 days since posting. That's October for you! (well for me really) I love Fall. It something about Halloween that gets my bones a rattlin! This post I'm doing has ZIP to do with Halloween, but more along the lines of Fall. A deliciously moist banana bread with a chocolate rum undertone that's fantastic. It also doesn't hurt that it's so pretty. Next time I'm doubling up and making mini loaves to give out. It's one of those bread recipes that gets better with age too. I think the flavors really emerged on day two.

Black and White Banana Bread (printable)
(via Baking: From My Home to Yours by Dorie Greenspan)

Ingredients:
1 1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/2 ripe bananas peeled
squirt of lemon juice
grated zest of 1/2 lemon
1 tablespoon DARK rum (think good stuff!)
3 oz bittersweet chocolate finely chopped
1 stick plus 2 Tablespoons unsalted butter @ room temperature
2/3 cup (packed) light brown sugar
1/3 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

Directions:
Oven to 325 degrees Butter an 8 1/2 x 4 1/2 loaf pan dust the inside with flour and tap out excess. Place pan on an insulated cookie sheet.
Whisk the flour, baking powder, salt and nutmeg.
Mash the bananas with the lemon juice, and zest then stir in the rum. Set aside.
In your mixer, beat 8 tablespoons of butter (1stick) at medium speed until creamy about 3 minutes. Add the sugars and beat for another 2-3 minutes until light and smooth. Add eggs one at a time beating well after each. Add the vanilla. The batter will look curdled. Don’t worry.
Reduce mixer to low and add in half the flour, mix only until incorporated. With mixer running add the milk and when it’s blended, add remaining dry ingredients. Scrape down bowl and add the banana mix.
Melt your chocolate chips with your 2T butter in a microwave safe bowl and stir until smooth.
Add in a little bit less than 1/2 of your banana batter into the chocolate mixture.and stir to blend.
Drop alternating spoonfuls of batter into prepared pan and gently blend with a butter knife. Don’t over do it- 6-8 runs (zig zags) is great.
Bake for 1 hour and 20-30 minutes or until a thin knife inserted into center comes out clean. If it looks like it’s getting too brown (mine didn’t) cover with a loosely tented foil sheet. Remove when done and let cool in pan 15minutes, then remove and cool right side up on a cooling rack.
Marvel at the marble.

Chocolate Whoopie Pies with Salted Caramel Filling

2010-10-05T06:32:00.003-06:00

That's a mouthful. And your mouth will be full eating these! Oh why I waited so long to try whoopie pies I'll never know! They're like little mini cakes with endless possibilities! Just delicious! The cake is the perfect platform for the caramel frosting, the frosting is sweet enough to make you mmmmm, but then you get that 'salted' flavor, and you're eating another bite, and before you know it, 1/2 your pies are gone.

Chocolate Whoopie Pies printable
adapted from epicurious

Ingredients:
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

Directions:
Preheat oven to 350°F.
1. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

2. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

3. Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Salted Caramel Frosting printable
adapted from Chow

Ingredients:
* 1/4 cup granulated sugar
* 2 tablespoons water
* 1/4 cup heavy cream
* 1 teaspoon vanilla extract
* 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
* 1 1/2 teaspoons fleur de sel
* 2-3 cups powdered sugar

Directions:
1. Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
2. Combine salt, vanilla and heavy cream.
3. Remove from heat and slowly add in cream mixture, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 15 minutes.
4. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
5. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes.

SMS: Coconut Pecan Frosting

2010-10-03T08:23:00.005-06:00

SMS time again! I really love that I joined this awesome group of ladies! It's a great way to force myself to bake new things!! This week's pick was a Coconut Pecan Frosting. Or what I refer to as German Chocolate Frosting, that's normally what I eat this frosting with...German Chocolate cake, however I'm rather fond of brownies. And I needed a quick fix, so a box it was. And it was delicious. Mostly because of the frosting. Be sure to check out Eliana of A Chica Bakes for the recipe!

*I'm trying out this whole 'labeling' thing for photos...haven't decided if I like it or not. It's not like they're super OMG shots...but I feel like if I keep trying hard enough, someday they'll be good enough someone else will want to take credit for them, so I'd better get in practice now. HA!- More ramblings.

WMD Chip Cookies

2010-10-02T12:25:00.005-06:00

So, these cookies really make me wish I took better photos. Don't get me wrong, I love taking pictures, and I try, but I'm just not very good, and I'm using a point and shoot. It sounds like I'm making excuses, and to be honest, I am. But I'm hoping that by Christmas I'll have talked my husband into getting me a spankin new camera and some magic wand to wave over photos to make them rock. Maybe then I'd quit getting denied entry to certain photo food hot spots. That being said, these cookies are pretty good! In my opinion they're a mix of a brownie, a cake and a cookie. The richness of a brownie, the texture of a fudgey cake, and the shape of a cookie with the delicious chunks. I've decided to call these WMD Chip cookies because they contain white chocolate, milk chocolate and dark chocolate all in one. Hello delicious!

WMD Chip Cookies Printable
adapted from Bakers Royale

Ingredients:
4 ounces bittersweet chocolate
8 tablespoon butter, softened
2 large eggs
3/4 cup brown sugar (firmly packed)
1 teaspoon vanilla
1 cup flour
1/2 cup Dutch-process cocoa
1/2 teaspoon espresso powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cups semi sweet chocolate chips
1/4 cup white chocolate chips
1/4 cup milk chocolate chips
3/4 cup toasted pecans

Directions:
Oven to 325. Line a cookie sheet with parchment paper.
Whisk together the flour, cocoa, baking soda, espresso powder and salt. Set aside .
Melt the butter and bittersweet chocolate over low heat. Remove from heat and add the vanilla.
In a separate bowl, on medium speed beat eggs and sugar until light and fluffy, about 3 minutes. Bring speed down to low and beat in the chocolate mixture until well combined.
Add the flour to the mixture and gently fold with a wooden spoon until just combined. Fold in the chocolate chips and nuts.
Drop 1-1/2 tablespoon of dough onto parchment lined cookie sheet.
Bake for 10-12 minutes.

Preserve Crumb Bars

2010-09-30T17:01:00.004-06:00

So I had this lovely jar of homemade preserves (go me) in the fridge that required some more use. I mean this stuff was awesome on all sorts of bread, biscuits and toast and...well for some reason that's all I could think to do with it. Luckily I wonder around blog land a lot, and came upon a recipe that would allow me to use these delicious homemade preserves before I sat down with a spoon.

Preserve Crumb Bars Printable
via Effort to Deliciousness

Ingredients:
1 1/2 stick of butter (or 12T if that helps you any)
1 c pecans, chopped and TOASTED
1 1/2 c flour
1 1/4 c old fashioned rolled oats
1/2 c sugar
1/3 c brown sugar
1 t salt
1/2 t baking soda
1 cup preserves (I used the homemade plum raspberry preserves)

Directions:
Oven to 350.

In a small sauce pan, melt the butter. Remove from heat and continue on.
In you mixer bowl, mix flour, oats, sugars, salt and baking soda. Pour in melted butter, and mix until combined. It’ll look dry and chunky. Don’t worry, it forms nice when pressed into your parchment lined 8x8. Transfer 2/3 of the dough into the pan and press firmly and evenly. Spoon on 1c of preserves and top with remaining dough. Press again (lightly). Bake 45 minutes (rotating 1/2 way of course) and cool on a wire rack before slicing and storing in an airtight container for 1 week.

Easy Peasy.

SMS: Plum Raspberry Preserves

2010-09-25T13:18:00.006-06:00

Whew! SMS, I'm back! I feel like I'm starting to get things rolling again! I'm glad I went in this week and decided to give canning a try. I've never canned anything before and to be honest I thought that it'd be a hard, tedious task. I was wrong! The amount I made wasn't at all tedious. It seemed to be just right. I was just starting to get bored peeling plums when I finished up! The possibilities are endless for the preserves! Be sure to visit our host this week and nab the recipe: Effort to Deliciousness thanks for a great pick Margot!

Chocolate Cupcakes with Peanut Butter Frosting

2010-09-24T14:25:00.005-06:00

I have had one of those weeks. I've spent a decent amount of time in the kitchen only to have my brain spend said amount of time OUT of the kitchen. I have no clue what my deal is. I was talking with some of the soccer mom's over practice, and we've decided that once you have a kid you start to lose some of 'it'. Then when you have another child, you lose the majority of 'it'. It being whatever you covet most. In my case my body had gone south and my brain followed suit (just at a slower process). I'm working on getting said body back, but my brain doesn't seem to be following suit as well.

On to baking.

I recently joined up with Taste And Create, lets face it, anything to get out there a bit more is great. The deal with Taste and Create is pretty simple. You sign up by a set date, then you're paired up with another blog. You create something from the new blog and well, blog about it. I was paired up with: Not So Unique Ideas. From her blog I was inspired by the Chocolate Cupcakes with Peanut Butter frosting. I didn't use her cupcake recipe as I had one that my girlfriend gave me MONTHS ago and I've been meaning to get on it, but before I goofed on the frosting, it was divine. Nothing like peanut butter!

Chocolate Cupcakes with Peanut Butter Frosting Printable
Adapted from: adashofsass.com via Sour Cream Chocolate Cake Sky High Cakes
For the cake:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups strong coffee
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1 tablespoon espresso powder (optional)

- Preheat the oven to 350 degrees. Grease and flour two regular-sized muffin trays or line with cupcake liners.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda and salt.
- Add the sour cream and oil. Stir until combined.
- Slowly add the coffee and stir to combine. Blend in the vanilla and vinegar.
- Scrape down the sides of the bowl. Add the eggs, one at a time. Mix until completely combined.
- Pour into prepared muffin tins. Fill each tin about 2/3 of the way full.
- Bake for 23-25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the cupcakes to a wire rack to cool. Let cool completely before frosting.

Peanut Butter Frosting
(via Not So Unique Ideas originated from Barefoot Contessa)

* 1 cup confectioners' sugar
* 1 cup creamy peanut butter
* 5 tablespoons unsalted butter, at room temperature
* 3/4 teaspoon pure vanilla extract
* 1/4 teaspoon kosher salt
* 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Baked Doughnuts

2010-09-22T13:02:00.005-06:00

Apparently I'm on a doughnut kick. See my doughnut muffin post for the many reason's why doughnuts rule. These are MORE along the lines of what I was looking for in a doughnut. They are not however THE doughnut. I'm sure I'm not going to be able to grasp THE doughnut without breaking out the pan and oil to fry. I have made delish yeast fried doughnuts and now that I'm thinking of them...I might have to embark on that journey again soon. It's a crazy mess, utterly fantastic, and so worth it. That being said after last Sunday's obsession I had with eating so much my stomach hurt, I should rethink yeast doughnuts until I can drop off the 4lbs I put on.

Baked Doughnuts with Chocolate Glaze Printable
Adapted from King Arthur Flour and Alton Brown

Baked Doughnuts:
* 3/4 cup AP flour
* 1/4 cup cake flour
* 1/2 cup sugar
* 1 teaspoon baking powder
* 1/8 teaspoon nutmeg
* 1/4 teaspoon salt
* 1 teaspoon cinnamon
* 2 tablespoons buttermilk
* 2 large eggs
* 3 tablespoons vegetable oil

Directions:
Gotta love the simplicity. Super easy.
Oven to 375.
Mix dry ingredients together.
Wisk the wet ingredients together until foamy.
Dump wet into dry and mix just until combined.
Spray a 6 spot doughnut plan or a 12 mini spot doughnut pan liberally with cooking spray. Fill the forms 1/2 way full.
Bake at 375 for 10-12 minutes until tops are dark golden brown and springs back when lightly touched.
Remove from oven and then the pan and let cool on rack until ready to glaze.

Chocolate Glaze
* 1/2 cup unsalted butter
* 1/4 cup whole milk, warmed
* 1 tablespoon light corn syrup
* 2 teaspoons vanilla extract
* 4 ounces bittersweet chocolate, chopped
* 2 cups confectioners' sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Browned Butter Chocolate Chip Cookies

2010-09-12T20:11:00.004-06:00

I've heard a lot lately in blog land of Browned Butter. I'll admit curiosity had gotten the best of me and I'm glad it did. Taking the extra step of browning the butter seemed to really give these cookies a delicious caramelly (yes I might have just made that up) undertone. The addition of the TOASTED (I'm a firm believer that toasting nuts is a must) pecans and the gooey chocolate chips...they made for some good cookies! My waistline was relived when my husband took them into work and come back with an empty container.

Browned Butter Chocolate Chip Cookies Printable Recipe
(Adapted from Family Friends and Food via Cooks Illustrated)

Ingredients
1 3/4c all-purpose flour
1/2t baking soda
14T unsalted butter (1 3/4 sticks)
1/2c granulated sugar
3/4c packed dark brown sugar
1t salt
2t vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cup chopped pecans ,toasted!

Directions
Oven to 375. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Remove skillet from heat and, put in your mixer. Add the remaining butter and keep stirring until the new butter is melted.

Add both sugars, salt and vanilla to bowl with butter and mix until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. (I did do this as stated, gave me time to clean up the mess between whisking) Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts , stir once more to make sure no flour pockets remain.

Drop by cookie scoop full onto a baking sheet.

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes.

Doughnut Muffins

2010-09-10T16:55:00.007-06:00

I LOVE doughnuts. Really love them. I'm one of those weird ones (or so I hear) that likes the doughnut after it's been cooled off. I don't like them fresh from the fryer. Give me a cooled doughnut anytime. And let me be to enjoy the treat.

I have a favorite doughnut shop. In Kansas City it's any LaMars. Oh delish. They have the best german chocolate knot ever! And their glazed yeast, knocks krispy crap out of the water. In Iowa where my husband is from, there's a doughnut shop not terribly far from where my Mother in Law lives, every time we'd come in the morning there would be my pull apart cinnamon nut bread. (it has the doughnut glaze on it, so I'm using it) Their doughnut holes rocked as well! My sister in law was smart enough to get her own bag of those! I've yet to find a doughnut place here in Ohio, so I substituted. Loosely. These were good, however they are not to be mistaken for doughnuts. Just really good, tasty muffins.

Doughnut Muffins Printable Recipe

(I got it from How to Simplify, who in turn got it from King Arthur Flour)
Batter:
* 1/4 cup butter
* 1/4 cup vegetable oil
* 1/2 cup granulated sugar
* 1/3 cup brown sugar
* 2 large eggs
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1 to 1 1/4 teaspoons ground nutmeg, to taste (I used 3/4t)
* 3/4 teaspoon salt
* 1 teaspoon vanilla extract
* 2 2/3 cups flour
Glaze:
*1c powdered sugar
*1/2t vanilla
*1-2t milk till good dipping consistency
Directions:

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them.

9) After cooled, mix your glaze and dip. Double dip, triple dip if you must. It's one of my favorite parts.

Yield: 12 muffins (on the dot- no left over batter)

The Pioneer Woman- and her awesomeness.

2010-09-02T06:30:00.003-06:00

So, out of all blog land, I have a favorite.

The Pioneer Woman- Ree Drummond. That woman is fantastically amazing. Not only do her recipes inspire me to get my butt moving towards the kitchen, she doesn't stop there. Take a minute and read about the rest of her life! She's got it going on! I'm not going to divulge how, if she weren't so many miles away, I'd worship the ground she walked on, or that I'd happily do her dishes after a cooking stint, just to eat her meals. I just won't reveal myself like that. So, after oogling some of her most famous recipes I made 2, in one day.

Sadly, I forgot to photo of the Cinnamon Rolls before they walked their way out the door to Kevin and Chrissy's tummy, my husbands job, or my neighbors front door! I managed to wrangle a pan for the house- and my husband happily declared they still taste awesome on day two.

Then, there's the chocolate sheet cake. Which after describing what it was to my sister in law (Chrissy) she declared it Texas Sheet Cake and that we HAD to make it. So of course, I did. It'd been on my list for almost 2 years. Let me tell you, I'm sad and happy I waited that long to make it. First off, it's astounding. And if I'd have known it was that good so long ago, I'd be 20 lbs heavier. I can't sing high enough praises of the awesome simplicity that turns out so delectable. I ate way more than I should and promptly sent a large portion home with Chrissy- while keeping a more respectable size here for me. Confession, I ate some for breakfast, and predict the rest will be gone before dinner. I have to make it hold until dinner- having it gone before lunch would show NO willpower.

Now that I sound like a cyber stalker- I'm going to post you the recipe and highly encourage you to read Ree everyday like your life depends on it.

Chocolate Sheet Cake -The Pioneer Woman- Ree Drummond

Cake:
2c flour
2c sugar
1/4t salt
4 HEAPING T cocoa powder(I used double dutch- awesome!)
2 sticks of butter
1c boiling water
1/2c buttermilk
2 eggs, beaten
1t baking soda

Icing:
1/2c chopped pecans
1 3/4 sticks butter
4 HEAPING T cocoa powder (double dutch again)
6T milk
1t vanilla
1lb (minus 1/2c- it works) powdered sugar

Directions:
Oven to 350. I spray the 1/2 sheet pan with pam- just cause.
In saucepan, melt butter, add cocoa stir to combine. In a separate bowl, combine flour, sugar, salt and stir to combine. When butter and cocoa are melted together- pour over top of the flour mixture. Stir a bit to cool. Then gather up your eggs- beat them, and add them to 1/2c buttermilk. Toss in your baking soda and vanilla. Add to the butter/flour mixture you've already go going. Stir to combine and pour that lusciousness into your sheet pan. Bake for 20minutes.

While your cake baking whip up the icing. Simple. Melt butter and cocoa together in saucepan. Turn off once it's combined, pour into your mixing bowl and let hang for a minute. Gather up your powdered sugar and milk and vanilla. Start the mixer and slowly add the powdered sugar, dump in the milk and vanilla, continue to to mix until combined. This is tasty business.

Once your cake is done, pull it out of the oven, give your icing another stir and pour on top. Spread around if you must. If you have any sorts of willpower- wait until not scalding to eat it. It's delicious.

Then go over to the Pioneer Woman's website and profess your love for her as well.

Don't judge this recipe by this photo- I'm in need of a way better camera and some schooling on how to photo food better. I'm working on it.

Oreo Cupcakes!

2010-08-30T14:24:00.003-06:00

Sound the alarm! I'm posting! It's been a wild ride, and I'm still hanging on! We're moved, -kinda- unpacked, and slowly getting into the swing of things! The first room I unpacked was the kitchen, and I wouldn't have gotten that far if it wasn't for my awesome sister in law- thank you so much Chrissy for your help, you're awesome!

So I bring you one of a kagillion recipes I saved while staying with family over the past 3 months. Oreo Cupcakes. I saw these on Beantown Baker and they reminded me how much I love, love Oreos, yet haven't indulged in a while. And I had a coupon for Oreos- I figured it was a sign.

These were good. I am a HUGE fan of cream cheese frosting, so that was an insta winner for me. And I love the idea of the Oreo in the bottom (I didn't photo that, I'm still trying to find the best time of day for light here- it's weird) the chunks of Oreo in the cupcake- a good thing. And I couldn't resist the mini one on top. Utter cuteness.

Oreo Cupcakes by: Beantown Baker

Oreo Cupcakes (makes 24)

1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 pkg Oreo Cookies (~45 cookies)

Preheat over to 350F. Insert liners into a medium cupcake pan.

Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Save the tops to crush for later.

Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine (as well as you can)

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Frosting
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla extract
3-4 cups powdered sugar

Cream butter and cream cheese until fluffy.

Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

Assemble the cupcakes
Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos and place an utterly adorable mini Oreo on top. Better yet- dip the mini Oreo in chocolate, let set and then place on top. Sinful.

Not food related...entirely

2010-08-05T16:59:00.002-06:00

So, while I haven't had a lick of time to bake, I have made time to shop for baking supplies. I can't tell everyone how excited I am to get my new kitchen set up and start a baking again!

We're almost ready for the big move- we leave Saturday! We enrolled our oldest son in Soccer and I can't remember the last time he stayed fixated on something for so long! Of course he's 3 1/2 so it never lasts long- but at 3 1/2 it'll be fun to watch the group of kids chase the ball!

A few more weeks and my husband will be home for good! And I'll be right back to baking and cooking up a storm. I know this is a baking blog- but I might break the rules and post a few cooking recipes as well...I can't help myself. What if I'm only indecisive on what to bake, but I have dinner planned out to a 't'?

I hope all is well out there- I'm almost done shopping for the give away! I have some cute stuff that I'm debating on!

SMS: Too Much Going On!

2010-08-01T06:10:00.003-06:00

So I'll be bowing out of SMS this week for sure. And unless I miraculously find time, the next two weeks as well!! It's going to be so quiet among the blog, it'll be sad. I'm not dropping it all together- don't fret, but we're doing the big move this weekend, and then, we'll be out of town pretty quickly once we arrive to our new home. Lets leave it as, it never ends. I'm hoping that by the 22nd I'll be settled enough in my kitchen to bake again, heaven knows by then I'll need it!

I wish all you bakers some fantastic luck!! See you again soon!

Strawberry Oatmeal Muffins

2010-07-27T20:16:00.001-06:00

I did it! Something healthy(ish). Yes, I've done it before, but I have this sense of satisfaction when every once in a while I sneak in a healthy one amongst the others. My boys really enjoyed the muffins and I loved that they made a quick part of breakfast! I think the possibilities are endless with these- just sub in a fruit for the strawberries, add a bit more oomph with some nuts if you're feeling it.

Strawberry Oatmeal Muffins (with wheat germ)
Adapted from :The Other Side of 50
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup wheat germ
1/2 cup granulated sugar
1-1/2 teaspoons baking soda
1 cup chopped strawberries
2 eggs
1 cup sour cream
1/4 cup butter, melted
1 teaspoon vanilla extract

Topping:
1/4 cup oatmeal
1/4 cup brown sugar

Preheat oven to 350 degrees. Place muffin papers in 12-cup muffin tray.

Whisk together the flours, sugar and baking soda. Stir in the chopped strawberries.

In a large bowl whisk together the eggs, sour cream, butter and extracts. Gradually add the flour mixture to the wet mixture until all is incorporated.

Divide the batter among the muffin cups.

Add the brown sugar/ oatmeal mixture to the top of the muffins.

Bake for 18-20 minutes until the tops are golden brown. Remove pan from oven and transfer muffins to cooling rack to cool completely.

SMS: Toasted Almond Lemon Bars

2010-07-24T06:58:00.003-06:00

Yeah!! I'm so very excited to be HOSTING this week's Sweet Melissa Sunday! I chose to go with Toasted Almond Lemon Bars because frankly they sounded awesome and I love lemon.

In my borrowed kitchen I was lucky to find a food processor (thank heavens!) and 90% of the necessary equipment to make this magic happen. I'm guilty of not reading the recipe all the way through, so I didn't notice that I needed to weigh down the crust while baking...my host doesn't bake often, so she had no pie weights, I didn't want to use her rice up (but that's an option) and she had no dried beans. So a run down the road (we're rural here) and $7 later for a soup mix that contained beans we were back in business. Well, almost in business, still no almond extract..sigh, I know, some people aren't big bakers. Oh man-she made a killer burger for dinner last night, so juicy, good flavor...back to subject at hand...Toasted Almond Lemon Bars.

I found they were easy to put together and had a good flavor to them. Other than hand squeezing 8 lemons to get my 3/4c of juice it was a walk in the park. The lemon filling set up nicely, I didn't even break out my kitchen aid to get it done. I did get a review that said they were too sweet. Maybe the almond would have cut the sweet some? I'll have to redo.

Toasted Almond Lemon Bars
Sweet Melissa Baking Book

Crust:
2c flour
3/4c powdered sugar
1/2c sliced blanched almonds- toasted
1/2t salt
20T (2 1/2 sticks) COLD unsalted butter cut into 1/4inch hunks

Lemon Filling:
4 large eggs
1 3/4c sugar
1/2t almond extract
1/2c flour
3/4c FRESH lemon juice (about 7-8 lemons)

1/4ish cup of powdered sugar for sprinkling...

Oven to 350- line a 9x13 sling style with parchment paper.

In a food processor combine the almonds, flour, powdered sugar, salt. Pulse till combined and almonds are finely chopped. Add in butter until a dough forms a ball..pulsing while adding the butter. Press into 9x13 parchment lined pan..make sure you go up the sides 1 1/4inches..and evenly. This is the base that a liquid will be in so don't get sloppy. Place a sheet of parchment paper or foil on top and weigh down with pie weights or beans or rice in the center. Bake until edges are golden brown- 25-30 minutes. Carefully REMOVE the pie weights and liner and bake for an additional 15-20minutes until the entire crust is a golden brown.

Make the filling. There's nothing finesse about it, mix it all up until nice and combined. Start with the eggs and sugar..then add the rest. (don't add the powdered sugar- that's for the top when done)

Pour the filling into the crust. REDUCE oven to 325. Bake for 30 minutes until firm. Wire rack (pan and all-don't remove the sling yet) to cool.

When cool, remove the sling from the pan and slice into bars. They cut nice and evenly for me- I suppose they will for you too! Use a small sifter (or a fancy sugar shaker that my borrowed kitchen had!) and shake on that powdered sugar till pretty.

Store in airtight container for 2 days. Or wrap in plastic wrap and refrigerate for 5 days. If you wanna go longer- plastic wrap, then foil and freezer for 3 weeks. DO NOT unwrap before dethawed.

Be sure to stop by my fellow (and awesome)bakers to check out their Toasted Almond Lemon Bars and how they turned out for them!

Thanks for letting me host ladies!

Oh, and if you're not a follower of my blog- sign up, a sneak preview, I'm hosting my first giveaway soon!!

Butterscotch Blondies

2010-07-21T08:56:00.002-06:00

I made these by request. You know I've been working in a borrowed kitchen, and my kitchen's owner asked for some butterscotch blondies. I used the base recipe from the Cinnamon Blondies and took out majority spices and added in butterscotch chips. Next time I'll deviate further, I'm thinking buttered rum flavoring? Or a glaze, but then that might not make them blondies? Irregardless, she ate a few and HAD to give them away before they ruined her girly figure.

Butterscotch Blondies (adapted from Sugarlaws)
2 2/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp cream of tartar
1 tsp salt
1 cup brown sugar
1 cup white sugar
1 cup butter, softened
2 large eggs
1 tbsp vanilla extract
1 12oz bag butterscotch chips

1. Oven to 350. Line a 9x13 with parchment paper.

2. Sift together the dry ingredients in a medium bowl.

3. In your hand dandy mixing bowl mix up the butter and sugars until creamy. Add the eggs and vanilla.

4. Slowly add the dry to the wet. Mix until incorporated.

5. (here is where you can add extras- think cinnamon chips, white chocolate chips, walnuts would rock here too) I figure about a cup.

6. Spread into prepared pan - smoothing with a spatula or do like I did and spray your hands with some Pam and pat it down.

7. Bake 25-30 minutes or until an almost clean toothpick. Cool completely before trying to cut. Makes approx 30 bars.

SMS: Chocolate Walnut Brownies

2010-07-18T17:02:00.005-06:00

Sweet Melissa Sunday's again! This week, I'm super proud as I managed to complete the assigned recipe!

They were good. They weren't however 'the brownie'. I felt they needed MORE chocolate! Addition of some double dutch and espresso powder would probably be awesome!

Check out this week's host: Tiffany @ A Spoonful and A Heap

Thanks for hosting!

Praline Pecan Brownies

2010-07-14T20:59:00.004-06:00

I'm still forever busy. We found a house last weekend after almost 35 hours of driving (thanks for coming Darci!)so I'm able to breathe a minute now that we've got that big task done. Our move date has gone back a bit so that means that I'm displaced from my own kitchen for a while longer...I can't tell you guys how excited I am to get to baking in my own kitchen!

So-my cheater recipe.

Praline Pecan Brownies (adapted from
Paula Deen)

1 package chewy brownie mix (recommended: Duncan Hines)
4 tablespoons butter
1 cup chopped pecans
1 cup firmly packed light brown sugar

Oven to 350.

Prepare the brownie mix according to the package directions. Pour batter into a greased 9 by 13-inch pan. Melt the butter in a small saucepan. Add the pecans and sugar and cook, over medium heat, stirring frequently, until the sugar dissolves. Drizzle the caramel mixture over brownie batter and bake until a toothpick can be inserted and withdrawn cleanly, 25 to 30 minutes.

Lemon Raspberry Cupcakes

2010-07-07T20:06:00.003-06:00

So I've been slacking. Scratch that, not slacking, BUSY! I'm still in my borrowed kitchen where one of my hosts thinks good frosting comes from a can. Yes, I shudder at the thought as well. So, my husband was home to see his boys this weekend over the holiday and I made these cupcakes for him. And for the blog, since I just haven't posted much lately. Since said husband was home I was preoccupied and didn't add the baking powder. I sprinkled some in the remainder batter and I don't think it did a difference. We decided they tasted like angel food cake, with a pound cake texture with a lemon lovely hint. Went over pretty well, next time though, I think I'll change it up a bit.

Lemon Raspberry Cupcakes (adapted from: My Baking Addiction)
I so stole her presentation, simple and cute.

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

Oven to 350.

1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
4. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Cool on wire rack.

Raspberry Buttercream
1/4c (ISH) raspberry juice (I used frozen raspberries, and squished them)
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1/2 cup shortening*
1 tablespoon clear vanilla extract
1/2 teaspoon of raspberry extract*
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
2-4 tablespoons very cold milk (add until you reach desired consistency)

Directions
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add extracts and raspberry puree and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

SMS: North Fork Peach Raspberry Pie

2010-07-04T11:14:00.002-06:00

That time again- and I am SO happy that I pre-baked this week's SMS. My husband is home for the weekend and I so wouldn't have had time to make it.

Irregardless. It was good.

Check out this week's host Rebecca @ Beurrista

Twilight. Yes, I know.

2010-06-30T18:30:00.008-06:00

So, I must confess, I've fallen victim to the whole Vampire/Werewolf/Super-Natural phenomena. Don't worry- I'm not out getting tattoos or attaching fangs nor did I stop shaving my legs. But I like it. I have something about love that shouldn't work, but does, and that whole allure of the forbidden. I have no excuses for it.

I'm a Twilight series reader. I LOVE True Blood and have read those books. I've seen the Twilight movies (so far) and haven't missed an episode of True Blood. So in light of today being the opening day for Eclipse (no I haven't seen it yet- don't ruin it for me), I'm going to share with you a party my awesome party planning Aunts and I put together. We had one for New Moon too...what can I say- we'll take any excuse for a party!!

The Setup.

The Details:

The Dessert:
Vampire Cupcakes, Eclipse Brownies, Wolf Cupcakes

The Place Setting:

The Wolves:

The Vampires:

We ate spaghetti and garlic bread and gorged on desserts. We then settled down to watch New Moon for a refresher.

To all those who saw the movie today (MOM!) hope it was good...I'll be dragging my husband this weekend.

SMS: Ginger Snaps - sort of.

2010-06-27T19:21:00.003-06:00

So I'm baking in a borrowed kitchen. It's foreign and I don't have my usual supplies. So we made do.

These actually contain honey vs molasses and crystallized ginger vs ground ginger and no white pepper. So they're kinda off the mark. That being said, they were good!

Please stop by and visit our host this week: Gloria, The Ginger Snap Girl. Boy she picked a good recipe to host this week!

Key Lime Cupcakes with Cheesecake Icing

2010-06-22T06:38:00.003-06:00

These have history. My Dad, a most awesome cook, just never did sweets. However, there has always been a little sweet spot reserved for cheesecake (and I mean good cheesecake) and key lime pie. Then my Dad had an aneurysm rupture, and that sweet spot- turned into a huge crater sized craving. That thing managed to change my Dad's palate! While he doesn't cook much anymore- he does enjoy the sweets! And since I love to bake- I love trying out new stuff on him. Last year for a holiday- for the life of me I don't recall if it was his birthday or Father's Day- we had cheesecake cupcakes with keylime icing. Well, when I was remembering what we had (my most awesome step-mom requested them again for this year) I had it backwards. Key lime cupcakes with cheesecake icing. Either way, a combination of my Dad's two favorites. While these were very good- I think I'll have to go back to a cheesecake cupcake with key lime icing.

Key Lime Cupcakes
1 box of white cake mix(I love Duncan Hines)
1c flour
1c sugar
1c KEY LIME JUICE ( you can squeeze yourself or get the bottle)
1c sour cream
3 eggs

Combine and mix on med for 2 minutes until smooth. Not kidding- it's that easy.
Put into cupcake liners (use an ice cream scoop to get even cupcakes).
Bake a 350 for 20-25minutes until a light touch springs back.

Cheesecake Icing
1 stick salted butter
1 8oz package cream cheese
1lb (give or take on consistency you like) of powdered sugar
1 cap-full of LorAnn Cheesecake Oil
Milk or Heavy Cream to thin as needed

Cream butter and cream cheese until smooth- add in powdered sugar slowly until combined. Pipe onto cupcakes. Sprinkle with lime peel if you're feeling a smidge fancy.

Happy Father's Day Dad!!

XL Triple Chip Chocolate Cookies

2010-06-16T19:06:00.002-06:00

These started as a "I should be doing something" cookie. I had this recipe I found somewhere (my mommy brain stole where from) for some XL m&m cookies...but I really had this hankering for something chocolate...chocolate, chocolate. That's super good for me while on my diet right? Hey I've lost 15lbs- (woot!) I can indulge a bit. And I was going to bring said experiment to my friend who's in the hospital (last I heard anyway, Sheeba, call!) I baked these in a muffin tin- I think my new fav way to do some giant cookies!!

XL Triple Chip Chocolate Cookies

2 sticks softened butter
3/4c sugar
1c packed light brown sugar
3 eggs
2T vanilla
3 3/4 c flour
1 1/2t baking soda
3/4t salt
2c mixed chips (I used milk, butterscotch and white- they were in my cabinet all 1/2 opened)
extra chips for decor on top and melting down
smidge of shortening (for top of cookies- don't add to batter)

1. Preheat oven to 350.
2. In your mixer beat butter an sugars until well mixed...creamy.
3. Add in eggs and vanilla- mix well.
4. Add in flour, soda and salt.( Guilty confession: I'm not one to mix separately and add it in- I know I should)
5. Add in chips and combine.

6. I used a muffin top tin- after hunting for weeks for one (for my diet rolls) I found one and it sat in a wrapper in my cabinet. So, busted this baby out to make some nice uniformly shaped cookies since I didn't have a giant cookie scoop to do this.

Anyway,muffin top tin: Scoop in enough to 1/2 way fill to the edge of the tin and smoosh down. Sprinkle on mixed chips in top and arrange artfully if you're so inclined.

If you don't have a muffin top tin (why not!?) and you wanna scoop those babies onto a parchement sheet- do so, but know they won't be uniformly shaped. Unless you're awesome and have a giant cookie scooper- or you wanna make regular sized cookies.

I seem to be a bit off the beaten path here.

7.Bake 9-11 minutes. I went right @ 11 in the muffin top tin and they were good. Cool on a wire rack.

8. To drizzle. Take 1/2c of each flavor chip and a 1/2ish teaspoon of shortening and nuke until smooth- usually 1 minute tops. Drizzle and let set. (don't wanna smoosh the pretty drizzle!)

Makes 18

SMS: Chocolate Orange Macaroons

2010-06-13T13:39:00.002-06:00

I love coconut. I really do. I try to add it to just about everything. We already know orange and chocolate were separated at birth, add coconut and it's a wonderful trio. So naturally I was excited to find out that this week combined my favorites all in one.

Be sure to check out the recipe at our host for this week : Blue Tree Green Heart. Thanks for hosting Ellen!

Red Velvet Cupcakery

2010-06-12T14:47:00.010-06:00

I didn't forget. I promise. Life has been- well....crazy for lack of a better term. AND I've been on a diet. AND I went on a mini vacation to see my husband. AND I'm supposed to be pre-packing for the movers. Excuses. LOTS of them.

I went to visit my husband in Washington D.C. We did touristy (is that a word?) things- saw monuments, ate lots of good food, paid too much for funky museums. You know touristy things. So right down the street from the Crime and Punishment Museum (you wanna guess who's idea that was?- BTW it's $20 a person to get in) was the Red Velvet Cupcakery. Oh it was cute!!

I was able to talk him into getting two cupcakes. (at $4 each I was having a hard time talking him into one) Anyway we finally decided on the Southern Belle (since it was called Red Velvet Cupcakery after all) and the Devil's Food (cause I have this problem with chocolate...and if I was gonna cheat on my diet....). They were both AWESOME. I wish I took a picture of the set up in the shop- then you'd be able to see why I had a really hard time deciding!!

Yes that's a sad photo. It was way early in the AM when we got them- and that's the look of them AFTER they ran through the security center at the National Archives...just a bit smooshed.

Don't tell my husband I posted this. He liked his cupcake though!

It was one of those things that just had to be experienced. They were good...next time I'm gonna go for a few different flavors, thinking the peanut butter or cookies and cream...

Yes, they do deliver.

Oh and just so you can see that at least our heads went on vacation...

Toasted Coconut Chip Cookies

2010-05-28T09:31:00.003-06:00

I'm a huge cheater. This is the second 'cheating' recipe I'm posting this week. Don't judge, I'm busy. I'm TRYING to buy a car (well SUV really) and I loathe dealing with car dealers, and of course the one I don't like the most has the car I'm looking to probably purchase. So I've been busy this week trying to test drive a kagillion vehicles, arguing with why they can't run my credit when I just wanna test drive. It seriously stinks being what looks like a single young woman rolling into a car dealership...I think , that they think, I've got an easy target on my forehead.

Enough- I don't wanna give these cookies a bad rep. They were good! And used up sugar cookie dough I had in my freezer (which I'm trying to clean out before we move).

Toasted Coconut Chip Cookies
1 16.5 oz tube of chocolate chip cookie dough. (I subbed and used sugar and added chocolate chips, it was in the freezer!)
2t coconut extract
2c toasted coconut (toast please!)

Yeah that's it. Crazy, I know!
Chunk up the cookie dough and mix in the remaining ingredients. Bake in preheated 350 oven for 10-12 minutes. When edges just turn golden.

Store in airtight container for 3 days.

Peanut Butter Krispy Brownie Bars

2010-05-26T18:02:00.003-06:00

That's a long name for you. These are too good. They combine a ton of my favorite things- chocolate, peanut butter, Reeses peanut butter cups (see the trend?!). These are one of the short cut recipes I love...I actually found it while rolling through those little books at the supermarket - you know those ones that are at the end of the register for $5 each. The ingredients caught my eye.

Peanut Butter Krispy Brownie Bars
1 box of fudge brownie mix (that makes a 9x12 family size)
12 peanut butter cups chopped. I used 16 regular sized Reeses...drool
1/2c salted peanuts, chopped
2c chocolate chips- semi sweet
1 1/4c peanut butter
1T butter
1/8t salt
1 1/2c rice krispie cereal
1t vanilla extract

1. Mix brownies per box directions. Bake @ 350 for 20-25 minutes until toothpick in almost center has moist crumbs.

2. While baking- chop up peanut butter cups and peanuts. Set aside.

3. When brownies are done- sprinkle on the peanut butter cups and peanuts. Return to oven for 3-5 minutes.

4. Melt chocolate, peanut butter, butter and salt in sauce pan. Add vanilla when melted, stir to combine. Then add in rice krispie treats.

5. Spread cereal mixture onto brownie/pb cups. Be careful not to spread and disturb the cups below..they're magical.

6. Put in refrigerator to cool. Cut into squares. And hide.

SMS: Butterscotch Pralines

2010-05-25T16:25:00.003-06:00

My husband called me the other day and mentioned that one of the guys asked if he could request something...I told him that it wasn't a big deal as long as it wasn't expensive (we are on a budget here ya know). And the gentleman came back with "anything butterscotch". My husband LOVES butterscotch and caramel, in fact whenever we go to an ice cream joint (think rarely) he orders a butterscotch and caramel shake- it's overload for me, but he likes it. On to pralines.

These were my first attempt at pralines. I've made things with sugar before...brittle and such, however I'm still pleasantly surprised when something works like they're supposed to!

Our host this week was Tessa @ Cookin Chemist be sure to check her blog out!

Wedding Cakes...May 22nd 2010

2010-05-24T10:18:00.007-06:00

So as a little tidbit - because I'm on my way to the grocery store (to get stuff for this week), and I didn't post a thing last week (busy making wedding cakes!) I'm going to post the TWO (yes, TWO) wedding cakes I made for family and friends. These were both the first time I had ever made wedding cakes (I bake cakes all the time- just not the wedding variety)

Casey and Derek's Wedding Cake
12,10,8,6. White Almond Wedding and Red Velvet with Cream Cheese. Hand crafted gumpaste roses.

Derek and Keli's White Wedding and Lemon with Lemon Buttercream. Hand crafted callas.

Just wanted to wish the happy couples a fantastic new life together! Thanks for letting me help you both on your special day!

Salted Toffee Chocolate Bars

2010-05-13T14:49:00.002-06:00

MMMMMMMMMM.....toffee. I was trying to find something good that was gonna be easy (cause lately, I've been so tired!) and I ran across these. They are most awesome. SUPER easy, and I can make the batch vanish within a day. I had almost everything in my pantry already so it didn't take much to talk me into it. I did modify the recipe a bit and made 2 batches - the first one I over modified and under cooked, the second one I modified pretty on spot, but slightly over cooked...but I really think that it just added to the flavors.

Salted Toffee Chocolate Bars
(adapted from: Sarahs Cucinabella)
12 graham crackers
1 8 oz bag toffee pieces (found in the baking aisle)
1 1/2 cups roasted, salted almonds, roughly chopped
1 1/2 cup unsalted butter
3/4 granulated sugar
1 cup semi-sweet chocolate chips
3/4 tsp sea salt

Set the oven rack in the middle of the oven and preheat to 350 degrees. Use aluminum foil to line a rimmed baking sheet (you want the sides to come up for easy removal).

Lay the full graham crackers on the baking sheet, touching each other. These fit just nice and tight. Sprinkle the toffee pieces and the chopped almonds evenly over the crackers. Set aside.

Combine the sugar and butter in a small saucepan and cook over medium-high heat, stirring occasionally. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer for a few minutes, until the mixture has the consistency of a syrup. And turns a light golden brown. Remove from heat and pour over the graham crackers, trying to soak all of them. I put the syrup mixture into a large measuring glass to help the control of the pour.

Bake for about 10-12 minutes. The top should be bubbly when you remove it. Immediately sprinkle with the chocolate chips and sea salt. Don't forget the sea salt. This MAKES the dish.

These can be stored in an airtight container for up to a week.

Oatmeal Raisin Cookies

2010-05-12T08:07:00.003-06:00

I've said it before and I'll say it again, I have a lot of oatmeal at my house. It's cheap and is versatile. These cookies use the same recipe that I posted a few weeks ago for the Cranberry Oatmeal cookies....except I subbed in raisins. My Uncle gave me a simple request- one he's given me before...classic Oatmeal Raisin. So I whipped these up and sent half to my husband and Brian get's the other half. Can I tell you how hard it was NOT to do something different?! Like soak the raisins in Gran Marnier or something?! Add nuts?! I had to restrain myself.

I think next oatmeal batch I make will be my favorite. Oatmeal Chocolate Chip Pecan.

Oatmeal Raisin Cookies
1c butter, softened
1c white sugar
1c packed brown sugar
2 eggs
1t vanilla
2c flour
1t baking soda
1t salt
1 1/2t cinnamon
3c quick cooking oats
1c raisins

1. Oven to 375. Spray the baking sheets or use parchment paper.

2. Cream the butter, sugars. Beat in eggs one at a time, add vanilla.

3. Combine the flour, soda, salt and cinnamon. Mix into the butter/sugar mix until combined.

4. Stir in oats and raisins.

5. Spoon in cookie ball size onto pans and bake for 8-10. Let cool on baking sheets for 5 minutes before transferring to cooling rack.

Keep in airtight container for 3ish days.

Nutella Sandwich Cookies

2010-05-11T07:40:00.003-06:00

These are- well- not bad. I just didn't love them though. :( Which is sad- because I'd been holding out on opening up the jar in my cabinet for WEEKS. Knowing, once I did, that'd be it. And of course it was- and now the jar is gone.

I make it sound like there's not anymore at the grocery store.

On to the cookie- these fell flat for me. LITERALLY. I have no idea why. I found by the 3rd batch- you had to take them out of the oven underdone and let them finish off on the cookie sheet- or else you got super crispy, thin cookies. Which for some of you- that might rock. I'm soft cookie fan, thick and chewy. On a rare occasion- a crisp one will do it for me ... i.e gingersnaps. But for these I envisioned something more along the lines of where I got the recipe from.

I'll be on the hunt for the super jars of Nutella at Costco/Sams Club next time I'm out. I'll find something most awesome.

Nutella Sandwich Cookies
Adapted from : Living Eventfully

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 heaping teaspoon kosher salt (if you only have regular salt add under a teaspoon)
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened
1/2 cup sugar (plus extra for rolling)
1/2 cup light brown sugar
1 egg
2 teaspoons vanilla extract

1.Preheat the oven to 375 degrees F.

2. In a medium bowl, combine flour, baking soda, and salt. Set aside.

3. In your stand mixer bow place the chocolate hazelnut spread (nutella), butter, and both sugars. On medium low speed cream together mixer for about about 3 minutes.
Add the egg and vanilla and blend until combined. Stir in the dry ingredients, just until incorporated.

4. Carefully shape the cookie dough into 1 inch, about 1 teaspoon sized round balls. *If it's too soft- you can refrigerate, I was just a gentle roller. Rolls the cookie balls in sugar and place the cookies on a cookie sheet about 2 inches apart.

5. Place in oven and bake for 6 minutes. * I pulled mine out @ 5ish. They looked underdone- and might have been. You'll have to play around with yours

6.Remove from oven and allow to cool on cookies sheet for about 5 minutes.

7.Transfer to a cooling rack to cool completely.

8. Once cool spread a thin (or thick if you don't have to ship them anywhere) of Nutella and enjoy. OR you could whip up a chocolate ganache and use that as well.

SMS: Orange Blueberry Muffins with Pecan Crumble

2010-05-10T16:06:00.003-06:00

SMS. I'm a day late posting...but it's done. I heard that the muffins were a bit on the dry crumbly side, so I cheated and went with a box. But I won't lie, I just got tired of dragging the kids in and out of the stores! I went to (2) Hy-Vee's and a Price Chopper with NO BLUEBERRIES! It was sad.

The topping rocked though.

Check out this week's host: Chaya of My Sweet and Savory

Emily's 16th Birthday Cake

2010-05-10T15:56:00.006-06:00

Emily's 16th Birthday Cake. I love Em, she's got spunk. And she watches my kids when I need a break- and let's me pay her in clothes and fancy shampoo. And she let's me make her cakes. This makes me happy. We even went to a cake class together once...I don't think it really kept her interest, or it could be that she's 16 and has way better things to do with her time! So, we went with a little bit of a fantasy flower on a simple white cake...I actually made a little red fondant squirly "16" to put on top of the cake, but didn't get a photo of that...anyway she loved it. Made me happy. HAPPY BIRTHDAY SWEET 16 EMILY! We love you!!

Playground Granola Bars

2010-05-07T15:30:00.003-06:00

So my Mom was on granola bar kick and kept talking about how awesome hers turned out- and how all of the people at her husband's job loved them--yada, yada. So then I had to one up her. It's the competitiveness in me - no one fret - I get it from my Mom. These are super good, and SUPER easy! I didn't have wheat germ in the house (we're not usually that fancy) but a quick trip to the grocery store and we were back in business. I used cranberries and slivered almonds. I know my Mom has used raisins, I think you can toss just about anything in there! We'll know how well these fared when my husband decides to share what I sent him. My kids loved them though!

Playground Granola Bars (adapted from All Recipes

* 2 cups rolled oats
* 3/4 cup packed brown sugar
* 1/2 cup wheat germ
* 3/4 teaspoon ground cinnamon
* 1 cup all-purpose flour
* 1 cup cranberries
* 1/2 cupish slivered almonds
* 3/4 teaspoon salt
* 1/2 cup honey
* 1 egg, beaten
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment or foil.

2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, extras (fruit, nuts, choco chips) and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. (or on low in the mixer until combined) Pat the mixture evenly into the prepared pan.

3. Bake for 18-20 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

These make a good chewy bar that really had a good amount of flavor. LOTS of ways to customize!

THE BROWNIE.

2010-05-05T20:06:00.003-06:00

I'm not kidding. I've had my fair share of brownie trial and errors. THESE ARE IT. I had a recipe before this one- that was good...but since I kept looking for more recipes, it wasn't the one. This one knocks the old 'the brownie' out of the park. I almost didn't send these to my husband. I almost didn't share here (in fear that all the cocoa powder would be bought up!) They were that good. Okay, that and if I kept them in the house- I wouldn't fit into the dresses I just bought. Oh I'd eat the whole darn pan...

Here they are. A great by King Arthur Flour.
*It's worth it to buy the double dutch. You'll be stunned! And while you're there get the espresso powder...I can't believe how much a difference it made! YUM!

THE BROWNIE by: King Arthur Flour

* 1 cup (2 sticks) unsalted butter
* 2 1/4 cups sugar
* 4 large eggs
* 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa (the double dutch!)
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1 teaspoon espresso powder
* 1 tablespoon vanilla extract
* 1 1/2 cups King Arthur Unbleached All-Purpose Flour
* 2 cups chocolate chips

1. Preheat the oven to 350°F. Parchment paper a 9x13 pan.

2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3. While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

4. Add the hot butter/sugar mixture, stirring until smooth.

5. Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. ( let it cool- it makes presentation even better! )

6. Spoon the batter into a parchment lined (sides and bottom!) 9" x 13" pan.

7. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Don't give these away. Hoard them.

Girl Scout Wanna Be: Caramel Delight BARS!

2010-05-04T07:08:00.006-06:00

My husband indulges me. I bake something he- eats it- and if he really likes it - he eats more of it. This makes me happy. I realized that I didn't get my husband any of his favorite kind of Girl Scout Cookies this year. Caramel Delights (or Samoas). Then I realized how much I really like those stinkin things. Then I thought about how much I didn't need that around the house...then I came to my senses and looked up a recipe. Let's say I'm glad I did and I'm even happier I mailed these to my husband vs keeping them here. They were deadly.

Girl Scout Wanna Be: Caramel Delight Bars
(adapted from Baking Bites)

Base:
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk
Topping:
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels (or an 11oz bag of caramel bites from Kraft)
1/4 tsp salt
3 tbsp heavy cream (1/2 and 1/2 or milk will do in a pinch)
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 350F. Line a 9x13 with Parchment paper. (we go through this stuff in droves!)

1. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all).

2. Press dough into bottom of lined 9x13. Will just come to the edges.

3. Bake bar for 8-10 minutes, until bottoms are lightly browned and bar is set.

4. Cool completely. Reduce oven temp to 300.

5. Spread coconut on a cookie sheet with sides. Toast for 20 minutes (stirring every 5) till a beautiful golden brown. TOAST THE COCONUT!

6. Melt caramels in a microwave safe bowl with the heavy cream. Stir every 30 seconds to help distribute the heat. When melted, add the TOASTED coconut. Stir to combine.

7. Spread coconut/caramel mixture on bars. Do so quickly- as it'll get stiffer to spread as it cools. Press it down with hands (lightly buttered) to get it to the edges of the pan.

8. Let cool again. When cooled- cut into bar form 2x3 or whatever floats your boat.

9. Melt chocolate chips in microwave safe bowl (you can add a small touch of shortening if you'd like- I mean small!). Dip bottom of bars in chocolate and place on parchment paper to set up. Drizzle remaining chocolate over the top.

Give away.

This is not the best photo out there. In fact it's rather sad. But please take my word for it- these are worth making!

SMS: Failure.

2010-05-02T19:30:00.001-06:00

So today was Sweet Melissa Sunday's and the recipe was for a peanut butter truffle. Well this week's been CRAZY, and I forgot until last night. So I whipped it up and tossed it in the fridge to firm so could make the truffles in the AM. Got up this morning and couldn't for the life of me figure out why nothing was set. It looked like goop. Then it hits me. I used 1/2 and 1/2 vs heavy cream. URGH!!! THIS is what happens when you've got two little ones underfoot and can't do anything 'on a dime'. So my GOAL (mind you a goal- may not happen) is to get out to CostCo in the AM and get some heavy cream so I can try again.

Cross your fingers I'll make it. Because I'm betting by Wednesday- I'll need a lil pick me up!

To the other SMS bakers out there- I hope yours turned out GREAT!

Jalapeno Cheddar Bread

2010-04-30T16:46:00.005-06:00

This is quick easy and tastes amazing right out of the oven! I made the recipe with a change or two, and then decided that next time (there will be a next time) I'd make a few more changes. This made (8) mini loafs (I had to have something small to mail to my husband) or (2) regular loaf pans.

Jalapeno Cheddar Bread (adapted from Recipe Zaar)

1 1/2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
4 cups flour (more as needed)I used around 4/12ish
2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired) I used 3 and kept seeds in one of them. Next time I'd use 5 and keep seeds in 3 of them- I LOVE HEAT
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
1 teaspoon hot pepper sauce (optional)- I used a good amount...I'd do more next time!
1 cup milk, warmed
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired) I chunked up an 8oz block of sharp cheddar. Next time, I'd use a bag of sharp cheddar shredded as well. Or freshly grate the cheese...that'd probably be better!

1. Prepare a heavy-duty stand mixer with a kneader blade.
2. Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
3. Heat milk in the microwave for about 50 seconds on HIGH.
4. In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
5. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
6. Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if desired).
7. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
8. Gather up dough and knead gently for 30 seconds.
9. Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
10. Punch down dough and slice into two even pieces.
11. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray. Or in (2) loaf pans. Or if using mini pans- split into 8 sections and put in 8 separate pans
12. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
13. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.

Hip Hugger Bars

2010-04-28T12:27:00.004-06:00

And that's where they go! Straight to your hips! These are hip hugger bars! My in-laws gave me the recipe several years ago in a secret mission attempt to make me weigh 300lbs. Lucky for me it didn't work. Although, they are hard to resist!
These are a soft oatmeal base with a creamy chocolate layer and MORE oatmeal mix on top. They require butter, chocolate and sweetened condensed milk. AND a treadmill. OR strong willpower. Make them - try ONE - then give them away!

Hip Hugger Bars
Base
1c brown sugar
1/2c butter- softened to room temp, plus 1T DIVIDED
1 1/4c flour
1 egg
1 1/2c oatmeal (I use Quick Oats)
1/2t baking soda
1/4t salt
1t vanilla

Filling
12oz semisweet chips
1T butter (from above)
1 can sweetened condensed milk

1. Line a 9x13 with parchment paper. Set oven to 350.

2. Mix the first set of ingredients together in the usual fashion. Cream butter and brown sugar, add the vanilla, and egg. Then mix in the oats, flour, soda and salt..

3. Press 2/3rds said mixture into bottom of a parchment lined 9x13.

4. In a microwave safe bowl dump chocolate chips, sweetened condensed milk and 1T butter. Microwave 1 minute, stir and continue to nuke until combined...stopping and stirring every 30 seconds.

5. Pour the most awesome mixture of chocolate onto the oatmeal base. Then break up the reminding 1/3rd over the top in little chunks. Covering what you can. It will spread- SOME.

* I've started to deviate from the recipe here. Lately I've been going back and mixing up a 1/2 batch of the oatmeal to put on top and spreading the entire initial batch onto a 9x13 to give it a deeper crust. Personally I like it that way. Just 1/2 the base recipe for the topping. To get the 1/2 egg it'd call for- I scramble one up and dump 1/2ish in. Scientific I know. But it's rather hard to screw up the recipe here trust me I can make this in my sleep!

6. Since we're back on track and we've 'sprinkled' the remaining topping on the chocolate layer pop that baby into the oven for 20-25minutes until the topping looks lightly golden.

7. Cool COMPLETELY on a wire rack before cutting. It makes a horrific mess if not. Trust me. Get a LARGE glass of milk and indulge later.

Makes 20ish bars. IF you are lucky enough to store - room temp in a sealed container up to 3 days is good.

Choconut Chip Cookies

2010-04-27T13:41:00.002-06:00

Chocolate, Chocolate Chips and Coconut. YUM. Some of my favorite things. I was on the phone with my husband and gave him the option of Nutella cookies or the Choconut Cookies...he asked of course what the Choconut was and I happily informed him of the marriage of chocolate chips, and coconut. He was sold. But don't fear- next week I'll have the Nutella cookies a rolling!! Oh and these are originally a blonde coloring- but I had this cocoa from King Arthur (double dutch!) and HAD to toss it into something this week!

Choconut Chip Cookies
Adapted from All Recipes
1c butter
1c white sugar
1/2c light brown sugar
2 eggs
1t vanilla extract
2 1/4c all-purpose flour
1t baking soda
1t salt
2T of cocoa (double dutch baby!)
2c semisweet chocolate chips
2c flaked coconut

1. Preheat the oven to 375 degrees F (190 degrees C).

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Store in a tight container for 3 days if you're lucky enough to keep them around for that long.

*yeah I know the picture stinks- I was in a hurry!

Strawberry Blueberry Cobbler

2010-04-25T09:44:00.007-06:00

Sweet Melissa Sundays...sort of. The actual SMS recipe is Strawberry Rhubarb Cobbler Pie. I got lazy. I'll admit. We'd just come back from a full day shopping with the Amish and I was tuckered out. The kids were tired and cranky...but I still felt like I needed it give it a go of sorts. So we ended up with Strawberry Blueberry Cobbler. For one I had no rhubarb in the house, and secondly I didn't feel I had it in me to complete the pie crust from scratch. So I followed the directions - sans the crust and reduced the sugar by 1/2c. Turned out well! I actually made this in a pie dish- but took the photo the way I'd make it next time..in a little ramekin. I love things individualized. I'll be sure to update who the host if for this week so you can read the recipe...for the life of me I can't find find who it is!

Okay! The wonderful host this week was Tracy!

Chocolate Chip Oreo Cookies

2010-04-23T12:35:00.003-06:00

These aren't your regular Oreo cookies- they're cookies with Oreo's in them. Oh yes. And chocolate. Oreo's AND chocolate. These were pretty darn good- good enough I had to give them away to a friend so I would quit eating them. It's just what good friends do- disable other friends diets.

Chocolate Chip Oreo Cookies
2 sticks softened butter
3/4c sugar
3/4c brown sugar
2 egg
2 teaspoon vanilla
1 1/2c cup flour
1t baking soda
1t salt
18 broken (into pieces) Oreo Cookies
2c chocolate chips (in my case I mixed, Hershey milk and special dark chunks)

1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.

2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate hunks until just combined.

3. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Store in airtight container for 3ish days.

Cinnamon Blondies

2010-04-22T07:22:00.003-06:00

I was making a box of goodies for my husband and realized that I didn't have a 'bar' to send in there. The last ones were received so well (butterscotch cashew)that I knew I needed to include another- if all else fails just to keep the box 'standardized'. I have a bit of OCD. Since it was the end of my baking day I was running low on ingredients so I had to scour for something that didn't involve nuts and chocolate chips (I know takes out most of the fun stuff)...came across these babies. I'm really glad I did! These have a great texture to them...I see them as a jumping board for some really awesome treats! If I left them simple next time...I'd do a big ole cinnamon sugar sprinkle before I baked them. Give them a bit more 'oomph' than the coarse sugar I just did. I'm thinking - add some cinnamon chips and they'd be pretty darn tasty!

Cinnamon Blondies (adapted from Sugarlaws)
2 2/3 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp cream of tartar
1 tsp salt
1 cup brown sugar
1 cup white sugar
1 cup butter, softened
2 large eggs
1 tbsp vanilla extract

1. Oven to 350. Line a 9x13 with parchment paper.

2. Sift together the dry ingredients in a medium bowl.

3. In your hand dandy mixing bowl mix up the butter and sugars until creamy. Add the eggs and vanilla.

4. Slowly add the dry to the wet. Mix until incorporated.

5. (here is where you can add extras- think cinnamon chips, white chocolate chips, walnuts would rock here too) I figure about a cup.

6. Spread into prepared pan - smoothing with a spatula or do like I did and spray your hands with some Pam and pat it down.

7. Bake 25-30 minutes or until an almost clean toothpick. Cool completely before trying to cut. Makes approx 30 bars.

Cranberry Oatmeal Cookies

2010-04-21T07:56:00.002-06:00

I love a good Oatmeal Cookie. I'm personally a fan of the soft and chewy vs the thin and crispy. These are my favs, defiantly soft and chewy. My favorite way for an oatmeal cookie is perhaps chocolate chip with pecans. Healthy I know. My second favorite is with dried blueberries. Oohhh next week you may see dried blueberries and white chocolate chips..THAT would be an awesome cookie! However, I'm currently out of blueberries in dried form. So that brings me to today's recipe.

Cranberry Oatmeal Cookies
1c butter, softened
1c white sugar
1c packed brown sugar
2 eggs
1t vanilla
2c flour
1t baking soda
1t salt
1 1/2t cinnamon
3c quick cooking oats
1c dried cranberries or blueberries or whatnot...

1. Oven to 375. Spray the baking sheets or use parchment paper.

2. Cream the butter, sugars. Beat in eggs one at a time, add vanilla.

3. Combine the flour, soda, salt and cinnamon. Mix into the butter/sugar mix until combined.

4. Stir in oats and cranberries.

5. Spoon in cookie ball size onto pans and bake for 8-10. Let cool on baking sheets for 5 minutes before transferring to cooling rack.

Keep in airtight container for 3ish days.

Peanut Butter Cookies

2010-04-20T07:26:00.004-06:00

These are the cookies that you sit down with a glass of milk to dip them into. They're the kind of crispy crumbly peanut butter cookie that many of us fondly remember. I had just got in my Baking: From My Home To Yours with Dorie Greenspan and flipped to the cookie section because my oven was still on from making tomorrow's cookies. And there they were- looking so pretty. Peanut Butter....I love peanut butter. I could eat it by the spoonful and be happy (sans the bigger pants I'd need).

Sorry,on to the recipe.
Peanut Butter Cookies

2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
pinch of nutmeg
2 sticks unsalted butter
1 cup creamy peanut butter (chunky will work too)
1 cup packed light brown sugar
3/4 cup sugar
2 large eggs
1 cup chopped salted peanuts
Extra 1/2 cupish of sugar for rolling

1.Oven to 350.

2.Line baking sheets with parchment or cooking spray.

3.Combine dry ingredients and set aside.

4.Then beat the butter on medium speed in a mixing bowl until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs, one at a time, beating for one minute after each addition. Scrape down the sides and bottom of the bowl to fully incorporate the sugar and eggs. *By the way I timed a minute- just cause my timer was handy- holy moly that minute goes by so slow!*

5.On low speed, add the dry ingredients, mixing only until they just disappear.

6. Add chopped peanuts if you are using them. (I did they gave a nice texture)

7. Pour the 1/2 cupish of rolling sugar into a large shallow bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheets, leaving 2 inches between them. If the dough is too sticky, cover it and refrigerate for about 30 minutes.

8. To make the criss crosses, use a fork and press down on top of the sugar crusted cookies.

9.Bake for about 12 minutes. Mine only took about 9ish. Watch your oven. When done, the cookies will be lightly colored and somewhat soft.

Store in an airtight container for 3 days.

Later this week I'll be making another type of peanut butter cookie. My favorite kind the uber chewy kind...with extra, extra peanut butter.

Monday 4/19

2010-04-19T18:31:00.003-06:00

Fear not! I haven't slacked off yet! Today is baking day! I figure most Monday's will be like that...so I'll have new things to post later on in the week! Coming up this week: Peanut Butter Cookies, Oatmeal Cranberry Cookies, Cinnamon Blondies, White Chocolate Blueberry Bread and probably another batch of Peanut Butter Cookies (just to try a new recipe).

I do have to say that I ordered some very fancy Double Dutch Process Cocoa from King Arthur Flour today. That and some Espresso Powder (enhances Chocolate!). Then I checked my mail and found like 3 more things I wish I'd have ordered! If you check out their site and decide to order something use code CWP13 for 10% off (better than nothing!). I'm eagerly awaiting it's arrival to try out some new glorious looking brownies next week! YUM! I'm such a sucker for brownies...

Sweet Potato Bread with Cinnamon-Rum-Orange Glaze

2010-04-18T19:32:00.007-06:00

This is my first baking with Sweet Melissa Sundays! This recipe was chosen by Loreli of Mermaid Sweets so be sure to check out her blog for the recipe!

This was good, super??? I don't know. My glaze ended up being way thicker because I got distracted as it was reducing (kids!) ..so it's more of a sticky toffee glaze vs a nice thin glaze. Oh and I also only had like 5 pecans (that I dug out of a mixed nuts jar) vs a 1/2cup so the rest got subbed in with roasted cashews. Eh a little this a little that...it all bakes up in the end!

I'll probably keep this recipe in that "oh why not" section of my cookbook! Next Sunday's SMS selection is Strawberry Rhubarb Cobbler Pie by Tracey’s Culinary Adventure...stay tuned for more recipes coming this week! I'm for sure feeling a peanut butter cookie in there!

Butterscotch Cashew Bars

2010-04-16T13:42:00.004-06:00

I bake a lot for my husband. It makes me feel all circa 1950's in a good way. I even have a frilly apron. I don't go as far as the pearls and the high heels...well not unless you count my slippers. Anyway- on to the recipe.

These combine the sweetness of the butterscotch in with a mix of caramelness and the saltiness of the cashews..the base is almost like a shortbread...but not quite. Anyway...I made up a word or two in there to try and describe these bars. They're a hit here.

This is from The Sweet Melissa Baking Book - slightly modified.

2 sticks butter- soft
1c firm packed brown sugar
1 1/4 t kosher salt- NOTE KOSHER!
21/2c flour
1 bag (11oz) butterscotch chips
3/4c light corn syrup
1t plus 1T water
2c ROASTED slated whole cashews- please take the time to roast...so good!

1. Oven to 350. Take a 9x13 and cover in parchment. Spray with the Pam.

2. In a mixer mix, cream butter, brown sugar, and salt on medium speed for a minute..get it creamy. Then slowly add in the flour on low speed. Mix just till combined.

3. Lightly press the dough in the bottom of the sprayed parchment pan. Poke lots of holes with a fork...all over that baby. Bake 35-40minutes or until the crust turns a golden color. Wire rack to cool.

4. In a large sauce pan over low heat, stir the butterscotch chips, the corn syrup and water. Heat until the mixture comes to a simmer and the chips are melted. Remove and pour the mixture evenly over the prebaked crust.

5. Sprinkle those beautifully toasted cashews over the top and pop back in the oven for 5 minutes.

Let cool completely before you remove the parchment to cut. Makes around 2dzn bars depending on how small you cut...here they made around 12. ;)

Salted Caramels

2010-04-15T14:13:00.006-06:00

My husband fell in love with me all over again when I made these for the first time. A man who isn't a 'sweets' kind of man ate majority of these little glorious chunks of caramel within a week. And they make quite a few...

Caramels aren't really hard to make- you just have to have a good thermometer , a pot and a patience. This recipe is easy to follow and yields great results!

Salted Caramels
2c sugar
2c heavy cream
1c lt corn syrup
1/2t salt
5T unsalted butter
1t vanilla

1. Cover a 9x9 square with lightly buttered parchment paper (butter after covering pan!)

2. Combine sugar, syrup, salt and 1c of cream. Stir continuously and bring to a boil (over med-med high heat). Once it's boiling add the remaining cream slowly.

3. Reduce to a low boil for 5-6 minutes without stirring. (this will 'rise' a lot- don't stress just make sure you have a deep enough pot).

4. Add butter chunks. Boil to 242. This will take 30-45minutes. Will result in a golden brown...when reaches 242 pour into the buttered parchment pan...don't scrape the sides of the pan (that's the ugly stuff). Let sit till firm. These are SOFT caramels...think more than a Snickers type caramel but less than a Soft Werther's.

5. Sprinkle with Fleur De Sel Sea Salt OR do like I did and use a little bit of coarse regular sea salt..they were still glorious.

These make quite a few and I cut generous pieces. For ease of cutting use a buttered knife (re-butter for each cut).

It has been brought to my attention that this must have originated from Not So Humble's blog. It was not my intention to with hold credit due.

Caramel Filled Chocolate Cookies

2010-04-14T14:48:00.005-06:00

Sinful. Like eat the entire batch, at one time, while staring at the television, and not realizing that you just devoured the last cookie until it's too late to savor it.

These are that amazing. Make them. NOW. It's worth unwrapping an entire bag of Rolos.

Caramel Filled Chocolate Cookies
(slightly modified from : Culinary in the Desert

2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
16 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar, divided
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla
48 ROLO candies

1. Oven to 350. (for when you're ready to bake them- they do need to chill first)

2. In a large mixing bowl, beat together butter, 1 cup granulated sugar and brown sugar until creamy. Mix in eggs, one at a time, until combined, add vanilla. Add in dry ingredients, beating until just combined. Cover and place bowl into the refrigerator to chill for at least 2 hours. (you need to chill or else it's too sticky)

3. Get out your cookie scoop and filler up. Unscoop it onto your hand and create a hole...put the Rolo in and cover with the cookie. I usually added another 1/2 scoop here just to get the Rolo completely encased in glorious chocolate cookie batter.

4. Roll the cookies round and dip the TOP in the sugar. Place on parchment paper lined cookie sheet and bake for 10-12 minutes (mine were perfect @ 11).

Store in airtight container.

Buttered Rum Meltaways

2010-04-13T12:35:00.006-06:00

Oh these are good.

They remind me of a pecan sandie type texture...almost 'dry', then you let it sit in your mouth, for just a moment and you meld in the powdered sugar and spices...it's good. I call these my Grandma cookies. They just seem like something served at a dainty tea luncheon.

With two little boys...I'm not having dainty tea anytime soon. But I'll enjoy the cookies during nap time!

Recipe from Martha Stewart's Cookies
1 3/4 c plus 2T flour
2T cornstarch
2t ground cinnamon (I used Saigon Cinnamon- YUM!)
2t freshly grated nutmeg (I used already ground)
3/4t coarse salt
3/4c (1 1/2 sticks) unsalted butter, room temp
1c powdered sugar- DIVIDED
1/4c dark rum (I used regular rum- it was in the cute little airplane bottles- I imagine with a great rum these would be even better)
1t vanilla

1. Wisk flour, cornstarch, spices and salt in a bowl. Put butter and 1/3c powdered sugar and beat on medium speed in your mixer until pale and fluffy. Mix in rum and vanilla. Reduce to low and slowly add in flour mixture.

2.Divide dough in half. Place each on a piece of parchment paper and roll into a tight log (you know, by folding the parchment over onto itself and then using a ruler to make a tight roll) about 1 1/4 inch in diameter. Chill in freezer at least 30 minutes or up to 1 month (great for slice and bakes!)

3.Oven to 350 and bake on parchment for 15minutes or until just golden. Cool on wire racks for 10minutes and while still slightly warm put them in a ziploc bag and coat with powdered sugar (a few at a time so they don't break).

Can be stored in airtight containers at room temp for up to 2 weeks.

Sweet Melissa Sunday's!

2010-04-12T14:27:00.002-06:00

I'm very excited to announce that I'll be joining the Sweet Melissa Sundays baker group!

I just got this book- and I'm sad to say that I can't believe I'm starting so late! I'm in love with a ton of the recipes and can't wait to get baking! Next Sunday's (my first) is going to be Sweet Potato Bread with Cinnamon-Rum-Orange Glaze by Lorelei @ Mermaid Sweets I can't wait to get started!

Lemon Cupcakes

2010-04-11T21:00:00.001-06:00

My second cupcake I made for Easter was Lemon with a Lemon Buttercream. What can I say? I love Buttercream! The lemon was a box mix starter, so that means I added several different things to extend the mix. Don't judge. It's super easy and yummy!

Lemon Cake:
1 lemon cake mix
1 c all purpose flour
1 c sugar
3/4 t salt
3 eggs
1/2 box lemon instant pudding
juice of 2 lemons + water to = 1 1/3c
2T oil
8oz sour cream
1/2 t vanilla
1/2 t Princess Cookie and Cake Emulsion (you can get this at hobby lobby , michaels and joann's craft stores)

Combine dry- add wet- add eggs in one at a time- save sour cream for last. Bake at 350 for 14 minutes and rotate 1/2 way through. These dome beautifully!

*If I use this for a cake- I drop my temp to 325 and bake for longer- for (2) 8x2 rounds.

I'd make this again in a heartbeat! It was SO very good. Moist and gave a great lemon flavor!

Be nice- I'm trying to be all artsy with the photos!!

Coconut Cupcakes (from Easter)

2010-04-11T10:30:00.000-06:00

Coconut Cupcakes for Easter....

I made (2) types of cupcakes for Easter. A coconut and a lemon- I only get coconut a few times a year and I make sure I get it for Easter. Now that I typed that out I'm not sure why I limit my coconut. I love the stuff. What's up with not having what you love?!

Anyway, I used a new recipe. Ina Garten Coconut Cupcakes. This is one of her first recipes I've ever tried (as I find it's hard to watch her on Food Network). And I'm bummed at the results. They weren't BAD, they just tasted like white cake with coconut shreds. No real coconut flavor. I used my own buttercream icing- flavored with coconut extract. That tasted good!! I dyed the coconut with neon liquid food coloring- I thought they went well with the wrappers. From now on however, I'll go back to my favorite coconut cake recipe Put the Lime in the Coconut Cake.