Thursday, December 25, 2014

Classic Southern Caramel Cake





I was very ambitious and made this cake for Christmas. The cake turned out very well. Everyone loved it. I did a few things differently though, I didn’t have light brown sugar, I used dark brown instead, didn’t have self rising flour only Arcade my own self rising. Everything turned out fine.

Recipe >> Classic Southern Caramel Cake @ basilandbubbly.com

Monday, December 22, 2014

Easy Pumpkin Cheesecake Muffins




The perfect combination of spicy pumpkin and dreamy cheesecake married together in a bite-sized muffin.  It's the treat you've been waiting for!

These soft muffins with a saucy swirl of cheesecake make for the perfect treat to bring to all of your holiday gatherings.  Whether your into jumbo muffins, or bite-sized minis, these muffins are sure to be an instant hit !


Easy Pumpkin Cheesecake Muffins

MUFFINS:
  • 1 15 oz can pumpkin
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 (200g) cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups (188g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

FILLING:
  • 8 ounces (200g) cream cheese, at room temperature
  • 1 large egg yolk
  • 5 tablespoons (75g) sugar
  • 1/8 teaspoon vanilla extract
  • Chopped nuts (walnuts, pecans) (optional)

Muffins:

Preheat oven to 350F (180C)

Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
Add in eggs, one at a time, combining thoroughly after each.
Add vanilla.

Whisk together flour, baking powder, baking soda, salt, and spices.

Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.

Filling:

Mix together cream cheese, sugar, egg yolk and vanilla until well combined.

Assemble:

Grease your muffin tins or line with paper cups.

Drop in spoonfuls of pumpkin mixture.
Add smaller spoonfuls of cream cheese mixture on top.
Swirl with a skewer.

Optional:  top with crushed nuts.  Pumpkin seeds (pepitas) are also a great topping!

Bake:

Bake as follows, turning the tins half way through baking times:

mini muffins: 20-25 min
standard muffins: 25-30 min
jumbo muffins: 30-40 min


Wasn't that easy?

Enjoy!

Sunday, December 21, 2014

Soft & Thick Snickerdoodles






Made these for a holiday party with my family — everyone went NUTS! They. Are. So. Good. A little crispy on the outside, perfectly chewy and soft on the inside. I also substituted in 1 cup whole wheat flour, and it added a really nice flavor and texture. These are perfection — snickerdoodles aren’t even my kind of cookies (I’m more of a funfetti chocolate chip girl). Oh, forgot to add, I made them for a holiday party, but my family ATE THEM ALL beforehand so I had to make a second batch — the recipe is so easy and fast though, I didn’t even mind! You’ve gotta make these….right now..

Recipe >> Soft & Thick Snickerdoodles @ sallysbakingaddiction.com

Thursday, December 18, 2014

Hottokēki (Japanese Hot Cake)




The Hubs and I just devoured a plate of these delicious cakes. I used buttermilk and a banana in the batter and topped mine with a honey and mixed berry compote. Let them eat cake! Amazing recipe! I may never eat pancakes again!

Recipe >> Hottokēki (Japanese Hot Cake) @ goodatcooking.net

Wednesday, December 17, 2014

Easy Chocolate Peanut Butter Balls Recipe





Hello my Christmas recipe loving foodies! Tonight, we are making another recipe near and dear to my heart. Each year, while I lived with my best friend, my sister-in-law, we always psyched ourselves up for the Christmas season. We knew that when the time rolled around, we would be making peanut butter balls. It was a tradition. The first time we made them, the chocolate was perfectly melted. It was magical! The second time, the chocolate was very difficult. There were other times we made them, but those two times are the times that stick out to me. We made a great team, and I hope you and your family can find the same enjoyment and feelings of doing something as a family as we did! Now that I don't live with my big sister, I wanted to do something to remember the great holiday times. This will be my first holiday without her. This recipe is for you, Jei Jei!

Just a note…I was having a bit of a sticky issue when making the balls, but if anyone else has a problem you can just solve it by using some powdered sugar on your hands…like dipping your cookie cutters in flour…same effect.

Recipe >> Easy Chocolate Peanut Butter Balls Recipe @ momfabulous.com

Cinnamon Roll Cake





So I made the cake and it is VERY good! Perfect with a hot cup of coffee. I made a couple of mistakes – 1) of adding one too many Tablespoons of cinnamon, but really, I love cinnamon so it was a good mistake (lol) and 2) I didn’t measure the powdered sugar – tried eyeballing the two cups, but clearly it wasn’t enough. The glaze wasn’t thick enough like this photo but i think its still amazing.

This one is a keeper.

Recipe >> Cinnamon Roll Cake @ lilluna.com

Salami and Cream Cheese Roll-ups

My favorite late night indulgence is salami and cream cheese on crackers. Salty cured sausage, sweet creamy cheese, crisp buttery crackers, served with a refreshing chilled beverage...doesn't get much better than that! However there are a few problems translating this delicious little snack into the ideal appetizer for a crowd. The traditional method of applying cream cheese to the cracker and adding a piece of salami results in a soggy cracker if left in the refrigerator for any length of time. The sodden cracker was the most important hurdle to overcome, but then came the painstaking effort and endless trials I had to put myself and the family through to get the salami to cheese ratio just right. Somehow we endured and these addictive little roll-ups have solved all the problems inherent to serving these tasty tidbits to guests, as a bonus they came out rather beautiful in the process.  Feel free to add additional ingredients to/instead of the green pepper, such as jalapeno, shredded cheddar, thinly sliced swiss, or hot pepper cheese depending on your mood.

 



The three ingredients needed are raw, no actual cooking involved, but you will need a good sharp knife to cut the rolls. When entertaining I make up the roll 1-3 days ahead and on the day of the party I slice them thin and stack them in rows between wax paper, returning them to the refrigerator. To serve, I line a platter with crackers and then simply lay a sliced roll on each, they can be stacked pretty high with this method and it makes an impressive display. This keeps the crackers fresh and crisp but also makes assembly super quick and easy. Each roll will make between 55-70 crackers.

Salami and Cream Cheese Roll-ups

Ingredients:
  • 1 pound cream cheese, room temperature
  • 1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)
  • 1/2 green pepper, thinly sliced


Directions:

Lay out a large piece of plastic wrap on the work surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size.  With a rolling pin roll the cream cheese out into an even layer, approximately 1/4-inch thick. Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese. To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle.

Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick. Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top.  Remove the wrap and place the sliced green peppers over the cheese.

Roll the salami over the cream cheese being careful not to leave any air space (this make it harder to cut later) and use the plastic wrap to pull it tight as you work. Roll the meat log and press the outer layers tight to hold it all together.  Wrap the log in plastic wrap and refrigerate 4-6 hours or overnight (it can be cut without chilling, but the longer it chills the easier it is to cut.)  Cut the meat slices thin, taste one on a cracker, as large crackers may need a thicker slice, while smaller crackers will need one cut thinner. Enjoy with your favorite beverage.

Tuesday, December 16, 2014

Chocolate Coconut Pecan Pie





I made this recipe for Thanksgiving. It was absolutely wonderful. I followed the filling recipe exactly as written, but I used a store-bought crust. I would definitely make this again and I wouldn’t change anything about it. It was rich, decadent, chocolatey, and delicious.

Recipe >> Chocolate Coconut Pecan Pie @ bakerbynature.com

Monday, December 15, 2014

Pineapple Whip





I made this, was really good, but made it with almond milk the first time, and with soy almond the second. I have a “Bullet” blender, the new one with the ice shaver blade which works well for this.

But I cut down on the amounts so it wasn’t so much at a time though, more like a single serving size and added some vanilla protein powder to it too. It actually mixed well, nice and thick! I also made my last one with some frozen mango, added a little more tropical flavor to it, tasted really good too! I used trivia instead of honey though? No extra calories added that way. I enjoyed it so much! I’ll be making it all summer long, and even through the winter! Maybe I’ll add some more and different fruit too it and see what I can come up with.

Recipe >> Pineapple Whip @ detoxinista.com

Pineapple Cheesecake





It's super light and creamy, made with cream cheese, whipped topping, and a packet of gelatin.

Pineapple Cheesecake

Servings: 12 servings

Ingredients:
  • 30 vanilla wafers, finely crushed (about 1 cup)
  • 3 Tbsp. butter or margarine, melted
  • 1/2 tsp. ground cinnamon
  • 1 env. KNOX Unflavored Gelatine
  • 1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions:

Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.
Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.

Cannoli Poke Cake





This cake was delicious, but the topping was much too runny, even after sitting in the fridge. I followed the recipe exactly, and then added extra powdered sugar when I saw how soupy the topping was, but I think in the future I would either strain the ricotta first or else greatly decrease the proportion of ricotta to mascarpone. Maybe I just used a particularly runny brand of ricotta, but that was definitely what made the topping too thin.
It was a bit of a sloppy mess, but it tasted great!

Recipe >> Cannoli Poke Cake @ lifeloveandsugar.com

Sunday, December 14, 2014

Triple-Chocolate Cheesecake




Triple-Chocolate Cheesecake

Yields one 9-inch cake

For the crust:
  • 1-1/2 cups very finely crushed chocolate cookie crumbs (I use about 30 Nabisco Famous Chocolate Wafers)
  • 3 Tbs. granulated sugar
  • 1/8 tsp. ground cinnamon (optional)
  • 1/4 cup unsalted butter, melted

For the filling:
  • 1/2 cup sour cream
  • 2 tsp. pure vanilla extract
  • 1 tsp. instant coffee granules or espresso powder
  • 8 oz. bittersweet chocolate, finely chopped
  • 3 packages (8 ounces each) cream cheese, at room temperature (I use Philadelphia)
  • 3 Tbs. natural, unsweetened cocoa powder, sifted if lumpy
  • 1/4 tsp. table salt
  • 1-1/4 cups granulated sugar
  • 3 large eggs, at room temperature

TIP:
Melt chocolate in the microwave

This shortcut is a great alternative to the traditional method of melting chocolate in a double boiler. Microwaves vary greatly, so you may need to adjust the timing to suit your machine. Put the finely chopped chocolate in a wide, shallow bowl and heat it in the microwave on high or medium high until it just starts to melt, about a minute. Give the chocolate a good stir and microwave it again until it’s almost completely melted, about another 15 to 30 seconds. Remove the bowl and continue stirring until the chocolate is completely melted.

Make the crust: Heat the oven to 400°F. In a medium bowl, stir together the cookie crumbs, sugar, and cinnamon (if using) until blended. Drizzle with the melted butter and mix until well blended and the crumbs are evenly moist. Dump the mixture into a 9-inch springform pan and press evenly onto the bottom and about 1 inch up the sides of the pan (to press, use plastic wrap, a straight-sided, flat-based coffee mug, or a tart tamper). Bake for 10 minutes and set on a wire rack to cool. Reduce the oven temperature to 300°F.

Make the filling and bake: Mix the sour cream, vanilla, and coffee granules in a small bowl. Set aside and stir occasionally until the coffee dissolves.

Melt the chocolate in a double boiler over medium heat (or in a microwave; see the tip at right). Stir until smooth. Set aside to cool slightly.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, cocoa powder, and salt until very smooth and fluffy, scraping down the sides of the bowl and paddle frequently (and with each subsequent addition). Add the sugar and continue beating until well blended and smooth. Scrape the cooled chocolate into the bowl; beat until blended. Beat in the sour cream mixture until well blended. Add the eggs, one at a time, and beat until just blended. (Don’t overbeat the filling once the eggs have been added or the cheesecake will puff too much.) Pour the filling over the cooled crust, spread evenly, and smooth the top. Bake at 300°F until the center barely jiggles when nudged, 50 to 60 minutes. The cake will be slightly puffed, with a few little cracks around the edge. Let cool to room temperature on a rack and then refrigerate until well chilled, at least a few hours, or overnight for the best texture and flavor. (This cake freezes well, too: Put the unmolded cake in the freezer, uncovered, until the top is cold and firm, and then wrap it in two layers of plastic and one layer of foil.)

To serve: Unclasp the pan’s ring, remove it, and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife as needed.

Lemon VeIvet Cake




I made this recipe for a birthday cake for my mother in law this weekend. Everyone loved it! This will now be my go to recipe for lemon cake.

The cake was tender in texture and flavourful. I did substitute the lemon extract with a lemon baking emulsion though. I multiplied the recipe 1.5 times and got two 2″ high 8″ rounds. The cake held up well to being covered in ganache and fondant. I’m looking forward to trying to stack cakes with this recipe, and the other variations. .

Recipe >> Lemon Velvet Cake @ RockRecipes.com

Thursday, December 11, 2014

Buttermilk Pound Cake





This cake came out perfectly! I’m always looking for a new cake recipe, especially bundt cake. I’ve baked this two times already and it was a hit both times. The first one I topped with powdered sugar and the second I topped with homemade whipped frosting. I love that its a simple recipe with only a few ingredients. This will be a part of my favorite recipe collection.

Recipe >> Buttermilk Pound Cake R @ Chocolatechocolateandmore.com

Peanut Butter Pound Cake



Sometimes there is nothing better than a glass of milk and a slice of pound cake. A pound cake's dense texture can satisfy almost anyone's sweet tooth.

Pound cakes are one of my favorite desserts to make because they are usually not too sweet and a small piece goes a long way. They are also easy to take to parties and are always a crowd pleaser.

Peanut butter is another favorite of mine, and many other people, and peanut butter pound cake makes for one of the best treats you will ever eat.

This recipe produces a dense, not too sweet, pound cake that packs plenty of peanut butter flavor. It is also rich and moist.

For a simple, traditional pound cake, just sprinkle some powdered sugar on top and serve. For even more peanut butter flavor, add a peanut butter frosting. For those of you who love peanut butter and chocolate together, add chocolate to the frosting for a taste that can't be beaten.

Whichever way you choose to serve this cake, you will not be disappointed.

Peanut Butter Pound Cake

Yields: 12 - 16 slices


Ingredients:
  •     1 cup butter, softened
  •     2 cups sugar
  •     1 cup light brown sugar, lightly packed
  •     1/2 cup peanut butter, creamy or crunchy
  •     5 eggs, room temperature
  •     1 tbsp vanilla
  •     3 cups flour, all purpose
  •     1/2 tsp baking powder
  •     1/2 tsp salt
  •     1/4 tsp baking soda
  •     1 cup milk, whole or low fat

Directions:
  1.     Preheat the oven to 325°. Prepare a large tube or bundt pan by greasing and flouring it. Set pan aside. Update: A couple people have commented that their cake overflowed while baking. This recipe makes a large cake and I used a large tube pan. Only fill your bundt/tube pan up about 3/4 full. Don't let the extra batter go to waste though, make some muffins or a small loaf.
  2.     In a large bowl, mix flour, baking powder, salt and baking soda. Set aside.
  3.     On medium speed, cream together butter and sugar until fluffy. Add the brown sugar and peanut butter and continue mixing. Add the eggs, one at a time. Wait until one egg is fully mixed in before adding the next one. Add vanilla.
  4.     Add the dry ingredients and the milk to the creamed mixture. Alternate between the flour mixture and the milk, using about a fourth of the ingredient at a time. Always begin and end with the dry ingredients. Mix completely.
  5.     Pour the batter into the prepared pan and bake for 60 - 70 minutes. Start checking to see if it is done at 60 minutes using a wooden toothpick. Continue checking every 5 minutes to make sure it does not overcook. When the toothpick comes out clean, the cake is done.
  6.     Remove from the oven and let it sit for 15 minutes. Then remove it from the cake pan and cool completely on a wire rack.
  7.     Dust with powdered sugar or frost as desired.
  8.     Note that this recipe makes a large cake. For smaller pound cakes, use loaf pans or even mini bundt cake molds. Adjust the cooking time accordingly since they will not need as much time to bake.

Peanut Butter Frosting Recipe

Ingredients:
  •     1/2 cup butter, softened
  •     1 cup peanut butter, creamy
  •     2 cups powdered sugar
  •     Milk (amount varies based on consistency desired)


Directions:

Cream butter and peanut butter.
Add powdered sugar and milk while mixer is set on low. Add the milk one tablespoon at a time until you are happy with the consistency.
Pour over the top of the cake.

For Chocolate Peanut Butter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butter mixture. Proceed with the rest of the instructions.

Don't worry if the frosting is too thick or thin, just add small amounts of milk to thin, or powdered sugar to thicken.


How to prepare a cake pan

One of the keys to a successful cake is preparing the pan correctly. Everyone has had a cake stick at one time or another and it is not fun.

    Make sure your cake pan is completely clean. Using a paper towel or a piece of wax paper, spread a layer of shortening on the inside of the pan. Coat the entire inside of the pan, including any crevices found on fancier pans. Don't forget the center of tube/bundt pans.
    Pour in a generous amount of flour and carefully spread it around the entire pan. You'll need to roll the pan around a lot. Do this over the sink because the flour will spill out. Tap pan to get flour to spread around. To get the center of tube pans, pour a little flour on your hand and sprinkle where needed. Tap out excess flour.
    Make sure that every area is covered. If you miss a spot, just use your finger to add a little shortening and tap the pan to cover with flour. If there is a corner where there is too much flour, tap it out so the cake does not bake with a lump of flour in one corner.

Even if your pan says it has a non-stick coating, take the time to prepare it. Cakes tend to stick to any pan. There are other things people use, like sprays, or the wrappers from sticks of butter, but after many years of baking, the method above has never let me down.

Monday, December 8, 2014

Pumpkin Toffee Cheesecake




This absolutely made my mouth water. Rich and creamy,,!

Pumpkin Toffee Cheesecake

Ingredients:

CHEESECAKE:
  • 1/3 cup heavy cream
  • 3 (8 oz) packages cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1 can (15 oz.) pure pumpkin
  • 2 tablespoons cornstarch
  • 1/3 cup evaporated milk
  • 1 teaspoon ground cinnamon
  • 2 large eggs


TOPPING:
  • 1/2 teaspoon vanilla extract
  • 8 ounces sour cream, at room temperature
  • Caramel ice cream topping (optional)
  • 2 tablespoons granulated sugar
  • 1/2 cup crushed milk chocolate-toffee pieces
  • 1/4 tsp cinnamon


CRUST:
  • 1 1/2 cups crushed shortbread cookies
  • 2 tablespoons butter, melted

Instructions:

Preheat oven to 350 degrees. Spray a 9" springform pan with cooking spray and place on baking sheet.

FOR CRUST: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, cream, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven.

FOR TOPPING: Combine sour cream, granulated sugar, cinnamon and vanilla extract in small bowl; mix well. Spread over warm cheesecake. Sprinkle with milk chocolate toffee pieces. Bake for an additional 8-10 minutes. Cool for 10-15 minutes in pan on wire rack. Gently run a thin knife between cheesecake and pan and allow to cool completely. Cover cheesecake with plastic wrap and refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

Sunday, December 7, 2014

Southern Pecan Praline Cake




Made this for a family gathering as a three layer round cake-mixed the glaze in with some buttercream frosting to use as filling between layers-frosted the cake thinly with buttercream and pressed chopped pecans up the sides..,, it was a HUGE hit..! :)

Recipe >> Southern Pecan Praline Cake @ cantstayoutofthekitchen.com

Friday, December 5, 2014

Edible Egg-less Chocolate Chip Cookie Dough



Delicious! I added in half a package of vanilla pudding mix (the powder) after I had creamed the butter and before I added the sugar. I also do this when I make cookies that I’m going to bake. It adds such a lovely flavour and makes baked cookies nice and soft for days. I didn’t need the milk for this recipe – mine was a perfect consistency when I added just the flour. Also, this recipe gets even more delicious after you’ve let it sit covered in the fridge overnight. Yum!

Recipe >> Edible Egg-less Chocolate Chip Cookie Dough @ centercutcook.com

Thursday, December 4, 2014

"Ho Ho" Cake







"Ho Ho" Cake


For the cake:

    1 box of your chocolate cake mix, plus the ingredients called for on the box or use your favorite chocolate cake recipe


1. Preheat oven to 350 degrees F. Spray a jelly roll pan with non-stick cooking spray, set aside. Prepare chocolate cake according to package directions. Pour batter into prepared pan and spread around until it's even. Bake for 15-20 minutes.

Remove cake and let cool for 30 minutes. While cake is cooling, prepare the middle layer.

For the middle layer:
  •     1/2 cup butter, softened
  •     1/2 cup vegetable shortening
  •     4 cups powdered sugar
  •     2-3 tablespoons milk

Cream butter and shortening in a large mixing bowl. Gradually add remaining ingredients and beat until mixture is thick, combined, and spreadable. Spread in an even layer on the chocolate cake. Set in the freezer for 15 minutes while you make the chocolate glaze.

For the chocolate glaze:
  •     1/2 cup butter
  •     1/2 cup cocoa powder
  •     2 cups powdered sugar
  •     2-4 tablespoons milk


In a medium size pot, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat and mix in the powdered sugar and milk. Remove cake from freezer and evenly frost with the glaze. Store in the refrigerator.

Sunday, November 30, 2014

Apple-Cream Cheese Bundt Cake





I had this recipe in an older Southern Living cookbook… but I sure am glad you brought it to mind just now. I’d had a ton of apples left over from a work event, two weekends in a row. I made the first cake and took it back to work the second weekend… wow! Did it get scarfed up, with many accolades for my baking talents! Made it round two, to the same results and am setting up to make it for Thanksgiving. I find that it’s better if made a day or two ahead and allowed to sit..
and the first time, I didn’t have any 10x sugar on hand, so I made straight-up pralines and poured on top. ;)

Recipe >> Apple-Cream Cheese Bundt Cake @ bakedbyrachel.com

Friday, November 28, 2014

Pineapple Bars with Coconut Drizzle





I made the first pan of pineapple bars on Wednesday and I had to sample and OMG!!! I had to go back 3 more times. This dis was made for the Thanksgiving dinner, well, I had to make another pan. Just to say this was a hit with family and friends and this will forever be a dessert for holidays dinners..

Recipe >> Pineapple Bars with Coconut Drizzle @ laughingspatula.com

Wednesday, November 26, 2014

Reese’s Nutter Butter Cookie Truffles





I just finished making these.. They are packed full of mini Reese’s peanut butter cups and crushed up Nutter Butter cookies. I plan to take them, along with some pies, to my daughter’s home for Thanksgiving. I had to taste one . . . I have a feeling that they will not last very long! So easy and so good!! A definite keeper!!

Reese’s Nutter Butter Cookie Truffles Recipe

Ingredients:
  • 16 ounces Nutter Butter Cookies
  • 8 ounces cream cheese
  • 8 ounces Reese’s Mini Peanut Butter Cups, each one quartered
  • 12 ounces milk chocolate chips
  • 3/4  tablespoon shortening
  • 1 tablespoon sprinkles (optional for top)

Directions:
Blend the Nutter Butter cookies in a food processor until they are fine crumbs.  Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended.  Remove blade or transfer dough to another bowl.  Gently fold in the quartered Reese’s peanut butter cups.  I used the very small mini Reese’s that come unwrapped.  Roll into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper.  Stick in the freezer for about 30 to 40 minutes.
Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth.
Dip the frozen balls into the melted chocolate.  Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate.  I used a plastic fork with the two middle tines broken out.  Set back onto the cookie sheet covered in waxed paper.  Immediately add the sprinkles before the chocolate sets up.  The chocolate will set up quickly because the balls are so cold from being in the freezer.

Makes about 35 to 40 truffles

Monday, November 17, 2014

Raspberry almond shortbread cookies





I just finished making these and they are SO GOOD!! I had no issues whatsoever-no spreading in the pan, the jam stayed where it was supposed to….the secret to the dough is mix the butter/sugar well, then make sure to add the flour in a little at a time (maybe 2 TBSP) and mix between. I used margarine, and didn’t even put in the fridge at all! Just put them on the pan right after mixing and they came out perfect-just like the photo! The glaze is a must also-it really ‘makes’ the cookie! I used 1″ cookie scoop (like an ice cream scoop, but smaller), then rolled the balls by hand to make smooth, and it made 40 cookies.

Recipe >> Raspberry almond shortbread cookies @ parentpretty.com

John Legend's Macaroni and Cheese




When musician John Legend visited Martha, he shared this recipe for his favorite Southern comfort food..

John Legend's Macaroni and Cheese

Ingredients:
  • 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
  • Coarse salt and freshly ground pepper
  • 3 cups elbow macaroni
  • 2 (12-ounce) cans evaporated milk
  • 1/3 cup skim milk
  • 2 large eggs
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 2 (8-ounce) packages extra-sharp cheddar cheese, grated
  • 1 (8-ounce) package Monterey Jack cheese, grated
  • Paprika, for sprinkling

Directions:

Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
 
Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Creamy Sausage and Spinach Pasta Skillet





Creamy Sausage and Spinach Pasta Skillet

Ingredients:
  • 6 oz. smoked sausage
  • 1 Tbsp olive oil
  • 1 medium onion
  • 1 (14.5 oz.) can diced tomatoes w/chiles
  • 2 cups chicken broth
  • 8 oz. pasta
  • 3 cups fresh spinach
  • 1 cup (4 oz.) shredded monterrey jack
  • 1 whole green onion

Directions:
  1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
  2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
  3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
  4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
  5. Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!

Glazed Pineapple Kielbasa Bites



Okay, now that I had sauces that were safe for my son with Asian food allergies, I was FINALLY ready to try this tasty-looking recipe I found from Jam Hands. It looked like the perfect holiday appetizer, and I have been anxious to try it.

This recipe was pretty yummy and a lot of fun to put together. The kielbasa is pre-cooked, so it was just a matter of slicing it, putting the pineapple on top and the toothpick in, then spreading the sauce. Plan a little bit of time to get the sauce all over each of the little bites, but the recipe itself is very straight-forward.

The flavor was good, but different than I was expecting. I think I kind of had “glazed holiday ham” in mind, and it was very different. I love glazed ham, and I actually loved the idea of these too – the kielbasa has a nice amount of spice in it to give it some personality, but not be overwhelming. As far as the glaze goes, when we were trying them, my mother-in-law mentioned that she wished it had a little more of the spice to them. I dipped one of them into the sweet chili sauce and it was phenominal. It just seems to need a little extra kick, and the sweet chili sauce did the trick.

Rating: 4 Stars !! .. I would make these again with some slight changes.

What I Would Change Next Time: I think next time I would make sure that the pineapple was completely drained before putting the bites together – the extra juice from the pineapple seemed to kind of “wash away” the rest of the flavor. Like it was literally running off the bites and pooling at the bottom. I would also add another tablespoon of the sweet chili sauce to give it some more kick. Go bigger or go home, baby!

Recipe >> Glazed Pineapple Kielbasa Bites @ JamHands.net

Loaded Baked Potato & Chicken Casserole




Here is one such recipe that is gluten-free, low-fructose and low-FODMAP. The only issues with this recipe may be with the dairy products. Hard cheese, such as cheddar, and heavy cream are very low in lactose and I don't seem to have much issue with them. I'm really not sure if I'm lactose intolerant. I was always a big cottage cheese eater and recently stopped eating it and I feel maybe just a tad better. I'm still not sure if it's enough of a difference to go completely dairy-free, though. I love cheese and I love this casserole. It started out as just a chicken and potato casserole, but then I made some changes to it and I decided that it was so similar to the ingredients in a loaded baked potato, I would just call it that!


Loaded Baked Potato & Chicken Casserole

serves 4

Ingredients:
  • 3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups)
  • 1 lb. boneless, skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces


Directions:
  1. Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
  2. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
  3. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour.
  4. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

Sunday, November 16, 2014

Perfect Cheesecake

Just made this last night. I used digestive biscuits for the crust as graham crackers are hard to find in Korea. I also used an 8″ springform pan and simply adjusted the recipe by multiplying the amounts by 0.8. [Though if you want to be extremely exact you should multiply by 0.79 ;)] I halved the sour cream topping recipe as well. Wrapped the pan in three layers of foil – and am really glad I did, because water leaked through the first two layers. All turned out perfectly!

Perfect Cheesecake

Just made this last night. I used digestive biscuits for the crust as graham crackers are hard to find in Korea. I also used an 8″ springform pan and simply adjusted the recipe by multiplying the amounts by 0.8. [Though if you want to be extremely exact you should multiply by 0.79 ;)] I halved the sour cream topping recipe as well. Wrapped the pan in three layers of foil – and am really glad I did, because water leaked through the first two layers. All turned out perfectly!

Perfect Cheesecake





Just made this last night. I used digestive biscuits for the crust as graham crackers are hard to find in Korea. I also used an 8″ springform pan and simply adjusted the recipe by multiplying the amounts by 0.8. [Though if you want to be extremely exact you should multiply by 0.79 ;)] I halved the sour cream topping recipe as well. Wrapped the pan in three layers of foil – and am really glad I did, because water leaked through the first two layers. All turned out perfectly! 

Friday, November 14, 2014

Pretzel Chocolate Chip Cookie Bars




These are gorgeous and awesome!! Pretzels in cookies are so good and I personally LOVE cookie bars!!  I only had a cup of chocolate chips, so I substituted white choc chips for the drizzle on top. Such a delicious recipe!

Recipe >> Pretzel Chocolate Chip Cookie Bars @ justataste.com

Wednesday, November 12, 2014

Chicken Roll Ups





I made these last night and they were delicious! I have a family of 6, so I doubled the recipe. I only made 3 minor additions: I seasoned my chicken while cooking it, added in the green chilis (suggested above) to the chicken as it was cooking, and then topped the final product with a thin layer of shredded cheese (in addition to what was in the mixture) before it went in the oven. I also used the large crescent rolls since it didn't say. They looked small after they were rolled up, but they of course expand. There was plenty for everyone, with leftovers, and even my pickiest child said they were "heaven". They are all asking me to make this again..

Recipe >> Chicken Roll Ups @ plainchicken.com

Tuesday, November 11, 2014

Cherry Fluff Dessert





This is a sweet, pretty and great dessert. Can be made the night before and let sit in the refrigerator until ready to serve..

Cherry Fluff Dessert

Ingredients:
  • 21 ounces cherry pie filling
  • 8 ounces Cool Whip
  • 14 ounces sweetened condensed milk
  • 8 ounces crushed pineapple, drained
  • 1 cup pecans, chopped

Directions:

Mix all ingredients together and chill at least 2 hours before serving.

Cilantro Pesto Grilled Shrimp





Cilantro Pesto Grilled Shrimp

INGREDIENTS:
  •     cilantro pesto ( recipe below )  
  •     about 20, wild medium size shrimp (Peeled & De-veined)
  •     7 x 8′ wooden skewers

  

Cilantro Pesto Recipe( Makes 2 cups ) :
  •     2 bunches organic cilantro – packed
  •     2 cups organic baby spinach – packed
  •     1 organic lemon – zested
  •     1/2 organic lemon – juiced
  •     2 tablespoons toasted pine nuts – toast in a dry heated saute pan for 3-4 minutes stirring periodically until browned
  •     1/4 cup grated Parmesan cheese
  •     1 1/2 cups organic olive oil
  •     sea salt and fresh ground pepper for taste




    Directions ( Cilantro Pesto ):
    Add all pesto ingredients in a food processor, except for olive oil. Blend and gradually pour in olive oil. Season with about ¼ tsp. sea salt and ¼ tsp. fresh ground pepper. Done.

    Directions ( Shrimp Skewers ):
    Soak the wooden skewers in water for at least 2 hours. This will help prevent them from going up in flames when they hit the grill.

    Toss the shrimp in about half of the cilantro pesto sauce and put aside the other half for later.
    I prefer to marinate the shrimp in the pesto sauce first for at least 2 hours in the fridge, but you do not have to.



    Once marinated, skewer 3 shrimp on each skewer. You can of course use larger metal skewers if you prefer. The skewers are really only for cooking purposes so you don’t end up loosing some shrimp on the grill.

    On a preheated hot grill, sear each skewer for 2 minutes each side until shrimp turn opaque and are firm to the touch.


    Remove shrimp from grill and serve on (or off) skewer with drizzled pesto on top. Perfectly paired with chicken or fish and field greens salad.

    Buckeye Brownie Cookies




    These cookies combine the best of both worlds…brownies and buckeyes! If you love buckeyes, but don’t like taking the time to dip them in chocolate, you’ll love this easy cookie recipe!



    Buckeye Brownie Cookies

    Ingredients:
    • 1 package(s) traditional fudge brownie mix ( 19.5 ounce or family size )
    • 1/4 cup butter ( melted )
    • 4 ounce cream cheese ( softened, 1/2 block )
    • 1 egg
    • 1 cup Powdered Sugar
    • 1 cup creamy peanut butter
    • 4 ounces chocolate candiquick ( 4 blocks )

    Directions

    Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a lit tle sticky. Scoop th e dough onto an ungr eased cookie sheet, Read More >> Buckeye Brownie Cookies @ Tastes of Lizzy T

    Monday, November 10, 2014

    Banana Caramel Cream Dessert





    I doubled the filling then added one and a fourth cups or so of Ghirardelli white chocolate chips. I’m trying to make this a banana cream white chocolate pie. Drizzled with caramel. I’m hoping the white chocolate will thicken the filling so it will hold up better in a pie pan. The filling taste amazing! Warm and delicious….waiting is the hardest part!

    Recipe >> Banana Caramel Cream Dessert @ glorioustreats.com

    Strawberry Chocolate Chip Cake





    This is a delicious recipe! However, in the 9″ square pan, there was only enough room for a little more than half of the strawberries and it was done in 30 minutes. I don’t know how those two elements of the recipe ended up so off for me, but it still turned out great tasting and made a lovely presentation!

    Recipe >> Strawberry chocolate chip cake @ juliasalbum.com

    Philly Cheese Steak Sloppy Joes





    What I love about this recipe is that it is so easy to prepare and is great if you are looking for a quick meal. The process to preparing these sloppy joes is easy. Ground beef is cooked in the pan with onion and bell peppers. The mixture then gets flavor from steak sauce, beef broth, salt and pepper. A provolone cheese sauce is prepared by combining butter, flour, milk, and provolone. If you don’t want to prepare the cheese sauce, using provolone cheese slices would be great as well. These Philly cheese steak sloppy joes make a great dinner for any night of the week. Enjoy.

    Philly Cheese Steak Sloppy Joes

    (Makes 4 Servings)

    Ingredients:
    • 1 tablespoon extra virgin olive oil
    • 1lb ground beef
    • 1 medium onion (chopped)
    • 1 medium green bell pepper (seeded and chopped)
    • ¼ cup steak sauce
    • 1 cup beef broth
    • salt and ground black pepper (to taste)
    • 4 hamburger buns
    • 1 tablespoon butter
    • 1 tablespoon flour
    • 1 cup milk
    • 1 cup provolone cheese (shredded)

    Instructions:

    Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook while breaking the ground beef up into chunks with a spatula or spoon until browned. Add the green bell pepper and onion and cook for 3-4 minutes, until the onions start to become tender. Drain an excess liquid. Stir in steak sauce and beef broth, season with salt and pepper. Bring to a boil and cook until the mixture is thickened and bubbly.

    While the meat is cooking, split the hamburger buns and butter each of the cut sides. Heat a large skillet to medium heat. Place split hamburger buns cut side down into the skillet and cook until lightly browned on the bottom. Remove from the pan and set aside.

    Melt butter in a medium skillet over medium-high heat. Stir in flour and cook for 1 minute. Whisk in milk and cook until the mixture is thickened and bubbly. Remove from heat and stir in the cheese until it is melted and incorporated into the sauce.

    To assemble sloppy joes- pile the meat mixture onto the top of the bottom half of each bun, top with the provolone cheese sauce, and place the top half of the hamburger bun onto the sandwich.

    Mini Apple Pie Cookies





    Just made these… YUM! Things I learned: Easiest way to cut up the apples in the pie filling is to leave them all in the can and take a knife and slice back and forth in the can. Also, messy is fine. Yes, a bunch of filling ran out, but that’s ok. More yummy stuff to nibble at. I used a heart shaped cookie cutter for some and they were super cute..

    Recipe >> Mini Apple Pie Cookies @ madefrompinterest.net

    Island Pork Tenderloin

    I often find myself struggling to find new ways to prepare chicken and pork.  I get soooo bored with the usual options and so I will search and search to try and find something that sounds interesting.  Some are hits with my family, but I have to admit most are just OK, especially when it comes to chicken. 

    One day I was going through a stack of recipes I'd pulled from various cooking magazines over the years and came across this one for Island Pork Tenderloin from Gourmet magazine.  The combination of ingredients sounded intriguing, and I knew I had a pork tenderloin in my freezer that needed to be used up, so I made up my mind to try it.  It seemed to me that Gourmet magazine is a pretty trustworthy source so I was excited to see if we would all like it.

    Can I just tell you that I LOVE THIS DISH!  This pork blew my mind - it is so full of flavor.  I can't get over how the strange combination of ingredients come together to make the most delicious pork ever!  This is what you want to make when you have company (as long as your guests don't mind a things being a little spicy) - this pork will wow your guests!



    Island Pork Tenderloin

    For spice rub:
    • 2 tsp salt
    • ½ tsp pepper
    • 1 tsp cumin
    • 1 tsp chili powder
    • 1 tsp cinnamon
    • 2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
    • 2 tbsp olive oil

    For Glaze:
    • ¾ cup packed dark brown sugar
    • 2 tbsp finely chopped garlic
    • 1 tbsp Tabasco

    Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.

    Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes. 

    Cinnamon Roll Cheesecake




    I made this last week and posted a picture of it to Facebook. What a reaction from everyone! You would think that all of my friends were starving!

    Anyway, I did like it, but I thought it was just a bit too sweet, and a bit too cinnamon-y. Next time, I will reduce the amount of cinnamon in each element (the crust, cheesecake batter, and filling) and maybe use a bit less of the cinnamon filling. I normally love cinnamon, but it was a bit too overpowering in this recipe for me.

    But it didn’t stop us from gobbling the whole thing up!

    Recipe >> Cinnamon Roll Cheesecake @ lifeloveandsugar.com

    Delicious Raspberry Oatmeal Cookie Bars





    These were delicious! My only mistake was not leaving enough room between the raspberry jam and the pan, and so my raspberry leaked to the sides and was a little bit burnt. It still tasted great though!


    Delicious Raspberry Oatmeal Cookie Bars 

    Ingredients:
    • 1/2 cup packed light brown sugar
    • 1 cup all-purpose flour
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1 cup rolled oats
    • 1/2 cup butter, softened
    • 3/4 cup seedless raspberry jam

    Directions:
    1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
    2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
    3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

    Friday, November 7, 2014

    Cinnamon Crumb Banana Bread




    Made this today and it turned out great! The topping had a nice crumbly/slightly crunchy texture to it and the bread was moist. I substituted the buttermilk with “sour milk” (1/2 cup skim milk + 1/2 Tbsp. white vinegar) because I didn’t have any, and the only change I had to make was increasing the cook time by about 10 minutes.

    I would recommend this to everyone instead of regular Banana Bread. Just Delicious !!

    Recipe >> Cinnamon Crumb Banana Bread @ littlebitsof.com

    Wednesday, November 5, 2014

    Cannoli Poke Cake



    You are going to love this cake! A vanilla cake, soaked with sweetened condensed milk, covered in sweet cannoli filling. Ah-mazing! The thing about this cake that really appealed to me was that it’s not at all a typical cake.  The frosting is sweet, but it’s not “buttercream-sweet.”  It’s creamy, it’s rich, and when you get a little burst of chocolate, it’s like a little bonus – an extra bit of flavor – and it’s ALL good.

    Recipe >> Cannoli Poke Cake @ lemon-sugar.com

    Tuesday, November 4, 2014

    Coconut Cream Poke Cake




    I just made this for my husband’s birthday cake. We all loved it (seven of us were at his party). I traded the cool whip for an altered WilliamsSonoma recipe for Seven Minute Frosting ( http://www.williams-sonoma.com/recipe/seven-minute-coconut-frosting.html ). And I altered the cake as well:
    For the Coconut Cream Poke Cake I used Duncan Hines white cake mix, 2 backyard jumbo eggs, 3 TBS sour cream, 3 TBS oil, 1 c water. Mixed, baked, & cooled.
    POKED & Cream of Coconut (Roland brand) heated a little and poured on.
    Chilled.
    7minute frosting (WilliamsSonoma) untoasted coconut on the frosted cake
    use only: 4 egg whites, 1/8 salt, 1/2 tsp vanilla extract, 3/4 c sugar, 1/4 c dark Karo syrup. Whisk in vanilla & then continue to whisk & heat over hot water (doubleBoilerStyle) until the whites are hot to the touch. Beat till room temp & thick. Frost the cooled coconut cake. Top w/soft UNtoasted coconut.


    Recipe >> Coconut Cream Poke Cake @ dessertnowdinnerlater.com

    Moist Chocolate Cake





    Making now for my brother's birthday. It really was easy, and it just came out of the oven with no disasters and no nervous breakdowns so far! This is a milestone - I am typically incapable of baking anything without bursting into tears and howling "I've ruined it!" at least once...Mine baked in 20 minutes, but that's probably because my mom's oven is psychotic and bent on cake destruction..

    Recipe >> Moist Chocolate Cake @ foodess.com

    Sunday, November 2, 2014

    Paprika Chicken & Spinach with White Wine Butter Thyme Sauce





    I made this on Monday and my family was like “MAKE THIS AGAIN SOON!” – that’s high praise!!

    I served it with a creamy polenta and it was seriously fantastic. Something about how spinach & polenta go together that I love.

    One thought – next time (and there WILL be a next time) – after I sear the chicken, I think I’ll finish it in a hot oven rather than on the stove top.

    Recipe >> Paprika Chicken & Spinach with White Wine Butter Thyme Sauce @ thekitchenpaper.com

    Chewy Sugar Cookies

    My original intent was to make these sugar cookies and roll them in orange sugar to be festive for October, but I couldn't find any orange sugar in my baking cabinet. They still came out pretty though. They are similar to the chewy Pepperidge Farm cookies, but they aren't quite as thick. I try not to eat much sugar, but I've already had 4 of these. That's how good they are!



    Chewy Sugar Cookies

    Ingredients:
    • 2 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup butter, softened
    • 1 1/2 cups white sugar
    • 1 egg
    • 1 1/2 teaspoons vanilla extract
    • 1/2 cup sugar for rolling cookies

    Directions:
    1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
    2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
    3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg and vanilla extract. Gradually blend in the dry ingredients.
    4. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
    5. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.

    Toasted Coconut Pound Cake



    Love love love this recipe! Just tried it today for the first time and my whole family loved it! I didn’t have buttermilk but used coconut milk instead and used a cream cheese frosting topped roasted walnuts instead of the glaze. Next time I will use the glaze though, probably a better compliment to the flavor and texture of this cake….definitely a keeper

    Recipe >> TOASTED COCONUT POUND CAKE @ littlebitsof.com

    Apple Pie Crescent Bites





    These are super easy to make and taste similar to an apple pie! The flaky crust, cinnamon and brown sugar make these an irresistible treat. They're best served with Yoplait Original Frozen Yogurt.

    Apple Pie Crescent Bites

    Ingredients:
    • 1.0000 juicy apple, washed and sliced into 8 slices (skin left on)
    • 4.0000 brown sugar
    • 3.0000 cinnamon
    • 1.0000 melted butter
    • 1.0000 Pillsbury refrigerated crescent rolls

    Directions:
    1.     Preheat the oven to 350 degrees. Roll out the crescent rolls on a greased baking sheet.
    2.     Brush with melted butter, then sprinkle with brown sugar and cinnamon.
    3.     Place an apple slice at the wide end of the crescent roll, and roll up the apple inside the crescent.
    4.     Repeat until all the rolls are rolled up, then brush more butter on top and sprinkle them lightly with cinnamon.
    5.     Bake for 15 minutes until golden brown.
    6.     Cool and serve with Yoplait Original Frozen Yogurt, Mountain Blueberry flavor.