Saturday, April 30, 2011

S'mores Pops

                              

For those of you who like dessert on a stick, here's a great idea for you!  Perfect for a quick dessert or snack idea for team sports, your child's class or party!  The presentation on these are beautiful!  Enjoy!
Ingredients:
  • 1 bag large marshmallows (I like using the strawberry ones too)
  • 1 package semi-sweet chocolate chips
  • 1 package cinnamon or honey graham crackers (about 9 long/large crackers)
  • lollipop sticks (available in cake decorating aisles)
Method:
Begin by twisting the lollipop sticks until they are securely in the middle of the marshmallows.  (Insert them on the flat, not rounded, side of the marshmallows.  Then push them in until they almost pop through.)  Then place the graham crackers in a strong ziplock bag, and use a rolling pin (or whatever you’d like) to crush them until they are finely ground.  Then place them in a small bowl.
Then heat the chocolate chips in a double-boiler or  in the microwave until they are melted and somewhat runny.
While holding the stick, carefully dip a marshmallow in the chocolate mixture until completely covered.  Then gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated.  Place on a plate or on wax paper to let cool and dry.  Repeat with remaining marshmallows.

Friday, April 29, 2011

Apple Doozie

    Dessert Pizza - one of the best combinations EVER!  You and your guests will love the taste of this simple dessert!   To me, its an easier version of an apple pie + the yummy icing (can't get enough of it).   I have tried this recipe with both the pie filling and the fresh apples- both are delicious!  Enjoy!
  • 1 pizza crust
  • 1 can apple pie filling
  • 1/2 cup quick oats
  • 1/2 cup dark brown sugar
  • 1/2 c flour
  • 1/2 stick margarine (1/4 of a cup)
  • 1 tablespoon cinnamon
Place pizza crust on baking sheet and preheat oven to 350. Open pie filling and dice it up a bit while it is inside the can. Spread over pizza crust.
In small bowl, place flour, oats, brown sugar, and cinnamon. Stir to combine. Cut margarine into slices and place in bowl. Using a long tined fork, cut margarine into mixture until crumbly. Sprinkle over top of pie filling in pizza and bake at 350 for twenty five minutes, or until lightly golden. Top with glaze, below.
Glaze:
  • 1 cup Confectioner’s sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanila
Place all in small bowl, stir until smooth. Can add a smidge more milk if mixture is too thick, more sugar if it is too thin. Drizzle over Apple Pizza with spoon.
*To use fresh apples. Peel and chop two to three cups apples. Saute’ in two tablespoons butter until tender. Add a few tablespoons sugar if you like but keep them a bit tart because the topping adds a lot of sweetness.  Continue with recipe

Thursday, April 28, 2011

Zucchini Bread Surprise



What can be better than joining a few “good for you” vegetables with tasty bread?  Pure deliciousness.  This recipe is modified from my Aunt Angela’s Zucchini Bread. You can substitute the 1 cup of carrot for zucchini if you’d like as well.  Kid friendly food indeed!  Let them eat it up, knowing they are eating something good for them!
Ingredients:
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tbsp ground cinnamon
1/4 tsp baking powder
3 eggs, lightly beaten
2 cups white sugar
3 tsp vanilla extract
1 cup vegetable oil -(you can also substitue 1/2 cup plain yogurt and 3/4 cup of oil)
1 1/2 cups of grated carrot
1 1/2 cups grated zucchini
1 cup chopped walnuts (optional)
Directions:

1. Preheat oven to 350 F
2. Sift together flour, salt, baking soda, cinnamon, and baking powder.
3. Mix together eggs, sugar, vanilla, and oil. Stir zucchini into egg mixture.
4. Add dry ingredients, mixing well. Stir in nuts, if desired.
5. Pour into 2 (5x9 in) loaf pans or 4 mini loaves
6. Bake in preheated oven for 1 hour.


Serve warm with a pat of butter!

Strawberry Lemonade Cupcakes


Summer is just around the corner, and these are the perfect treat! 

Ingredients:
Cupcake Ingredients:
  • 1 (18.25 oz.) strawberry cake mix
  • 3/4 cup buttermilk
  • 1/2 cup vegetable or canola oil
  • 1/4 cup (4 Tbsp.) lemon juice
  • 4 eggs
Frosting Ingredients:
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup pureed strawberries (made from fresh or frozen strawberries)
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • 3 – 4 cups powdered sugar (adjust to achieve desired consistency)
Method:
To Make Cupcakes:
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the cake mix, buttermilk, oil and lemon juice to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds.  Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.
To Make Frosting:
Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes.  Then add in the strawberries, vanilla and lemon juice, and mix on low-speed until combined.  Gradually add in the  powdered sugar and mix until combined.  Then beat on medium speed until light and fluffy, another 3-5 minutes.  (Add in more powdered sugar if consistency is too thin.)


(Adapted from Hello Cupcake and Chow)

Scrumptous Snickerdoodle Cookies

                        

Anytime is a GREAT time for cookies - then you add a cinnamon and sugar topping and you are set!  Whip a batch up then grab a cup of coffee and enjoy 1 or 2 cookies warm~

2 sticks unsalted butter
1/2 cup dark brown sugar
1 cup white sugar
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 teaspon vanilla extract

For the cinnamon sugar:
1/4 cup white sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg



Preheat the oven to 425°F. 
Gently melt the butter in a saucepan and let it cool while you mix the dry ingredients.
Stir together the sugars, flour, spices, baking soda, and salt.
Whisk the eggs into the cooled butter and add the vanilla.
Stir the wet ingredients into the dry ingredients, stirring just until it comes together.
In a shallow bowl, mix together the white sugar, cinnamon, and nutmeg.
Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar.
Place them on an unlined, ungreased baking sheet and flatten slightly with your hand.
Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes.
Remove to a wire rack.


The dough can be refrigerated for up to 5 days, well-wrapped.

Yields: 3 dozen cookies

Girls Night Out Nutella Surprise

This recipe is dedicated to my RW friends!
So, a few of my girlfriends and I had a fun night out, and of course dessert was a MUST!   I recreated this oh, so yummy recipe and think that you will get just enough of that NUTELLA kick that you’re craving for!  I sure did!  Note to self: MUST hide NUTELLA!
WARNING: HIGHLY addictive!!!

INGREDIENTS:
8 slices of Shepherds Bread
2 bananas pureed
½ teaspoon of honey
1 tablespoon of butter (oh yea)
4 heaping tablespoons of NUTELLA

DIRECTIONS:
Lightly toast bread
Puree bananas and honey to chunky consistency
Warm nutella for 15 seconds in micowave so that it spreads easier
Spread butter on toast, along with puree, then NUTELLA
Top each piece of bread and drizzle more NUTELLA on top
Heat in microwave for 30 seconds - this marries it all together...
Drizzle remaining NUTELLA on top of sandwich
Slice diagonally and ENJOY!! 

Yields: 4 sandwiches or 8 half slices

The Brownie That Will Change Your Life

This has got to be the BEST brownie recipe I have EVER tasted!  Hands down!! And if you are a fan of caramel, you are in for a real treat!  I made these for my family and my "health conscious" hubby couldn't stop eating them!  Get ready to knock your tastebuds through the roof!
INGREDIENTS
  • 1 pkg. (18.25 oz.) chocolate cake mix
  • 1 cup chopped nuts ( Optional )
  • 1 cup Evaporated Milk
  • 1/2 cup (1 stick) butter or margarine, melted
  • 35 (10-oz. pkg.) caramels, unwrapped
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
DIRECTIONS
  1. Preheat oven to 350° F.
  2. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.
  1. Bake for 15 minutes.
  2. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.
  3. Drop remaining batter by heaping teaspoon over caramel mixture.
  4. Bake for 25 to 30 minutes or until center is set.
  5. Cool in pan on wire rack.
  6. ENJOY!
by zesty on March 10, 2010

Chocolate Chip Pumpkin Blondies


Pumpkin + Chocolate Chips = 1 happy girl~ Anytime is a GREAT time for these two ingredients and I am in-love with the combo of both!  Here is one of my favorites!
INGREDIENTS
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pure pumpkin puree
2 cups dark chocolate chips
3/4 cup pecans; roughly chopped
DIRECTIONS
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret.
4. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Storage: Store the pumpkin blondies in a single layer inside an airtight container for up to three days.
recipe adapted from Martha Stewart
Yield | 24 Blondies

Wednesday, April 27, 2011

1st Attempt

So, this is my 1st attempt at "blogging".. I figured, if I liked to talk, blogging would be a piece of cake!  mmmm, that sounds good right about now!  Speaking of cake, I am an avid baker, and to bake and enjoy, I MUST run!  There are no other options!  Both give me a sense of "sanity time" as I mother 2 wonderful children!

I was encouraged by many of my friends to start a blog and have never thought about it until now!  So, to my friends, I dedicate this blog to you!

Come join me on this journey, called life and take the time to enjoy every minute of it~  Here's to a new adventure in blogging!   Thanks for stopping by~

Bananalicious Bread



One of my favorite mother-in-law recipes is her banana bread!  Oohh, it's SO good!  Hope you'll love it as much as we do!  Nothing like keeping recipes in the family, right?  From our family to yours!

INGREDIENTS:

1 ½ cups of sugar         
2 eggs
½ cup of vegetable oil
¼ cup of buttermilk (or you can substitute for 1 tbsp of milk and 1 tbsp of vinegar)
1 tsp. pure vanilla
3 ripe bananas mashed
1 ¾ cup of flour
1 tsp of baking soda

½ tsp. cinnamon
½ tsp. nutmeg
DIRECTIONS:
Preheat oven to 350.  Mix sugar, oil, eggs, vanilla, buttermilk and bananas.  Add dry ingredients.  Stir well.
Spray pans with Pam, or if you are living on the edge, butter your pans (my favorite).  Bake for about 40 minutes or until top is golden brown and toothpick comes out clean.
Your kitchen will smell delicious...

Makes 1 large loaf, 2 smaller loaves, or 4 mini loaves! ( I prefer the 4 mini loaves)
Slap on some butter, grab a cup of coffee and enjoy!!