Springy Lemon Coconut Bars

This time of year makes me want to book my calendar with weekly Sunday brunches for the ladies. I love to search for spring brunch ideas and bookmark décor and menu ideas. My Pinterest boards are growing. I have several ideas in mind but really need to narrow it down to more reasonable and budget-friendly options. I get too excited sometimes and plan for extravagant décor and menu only to realize the important thing is to make quick and delicious options so that I have more time to hang out and relax with the ladies. A girl can dream though.

It doesn’t take much time, energy or cash to throw together a brunch. For example, I usually have a main dish such as a spinach quiche. I always have fruit in some form. My favorite is to just slice up strawberries and grapes and stir together with whole blueberries. Keep it simple. And I like to have a sweet dessert type dish if my main is savory. So I’ll have coffee cake or mini muffins made up from the day before to save me time the day of. That’s really all there is to it.

For beverages, I like to have lemonade or tea as well as ingredients for mimosas on hand. That way everyone has the option to have plain juice or kick it up with a splash of champagne. I usually have a couple of juices to try out. For Valentine’s brunch, I had blood orange juice and it was a hit over the normal orange juice. Plus it was a festive reddish-orange color.

These bars would make a great sweet addition to any brunch menu or just a sweet gift for a sweet friend. I found a few recipe ideas for lemon bars, lime bars and also ones that included coconut, which I love. It gives the bars a great texture and boost of flavor. Some lemon bars to me are too custard-like which I’m not always in the mood for. This filling sets up just right in my opinion. The coconut is optional if you’re not a fan.

Crust

1 c flour
1/4 c powdered Sugar
1/2 c (1 stick) butter, cold

Filling

3/4 c granulated sugar
1/4 c flour
1/2 tsp baking powder
2 large eggs, beaten
3 tbsp fresh lemon juice
1 – 1 ½ tsp lemon zest
1/2 c sweetened, flaked coconut


Preheat oven to 350 degrees. In a small bowl, combine flour and powdered sugar. Cut in butter with a fork or fingers until mixture resembles coarse meal. Press crust mixture evenly into a greased, 8 x 8-inch baking pan. Bake for 15 minutes. Set aside to cool while you prepare the filling.

Stir together sugar, flour and baking powder. Add beaten eggs; combine thoroughly. Add lemon juice, lemon zest and coconut. Blend well so all ingredients are incorporated. Pour onto cooled crust.

Bake for 25 minutes or until lightly browned on top. Cool. To help set up faster, place in the fridge for 30 minutes or more. Sprinkle with powdered sugar. Cut into bars. Store covered in the fridge so they stay firm.

Quick Mini Pie Bites

I love tiny desserts! I love them even more when they are super simple. I was having a craving after dinner and needed something easy and sweet.  I pulled a couple of ingredients together and figured the results couldn't possibly turn out bad.

I was right!  I'll be honest and say that I could have easily eaten all of them by myself but I'm so nice I shared with my husband.  He loves raspberry so I let him have most of the ones with raspberry jam.  I ate most of the pockets with cherry jam.  They tasted like little cherry pies. Yum! These would also be good with a scoop or two of vanilla ice cream. 

1 sheet of puff pastry
Jam of your choice (cherry, raspberry, apricot)
sugar for sprinkling
1 egg, lightly beaten

Preheat oven to 415 degrees. Butter a cookie sheet. Lightly beat the egg in a small bowl and set aside.  Fold out pastry and cut along seams to get 3 long strips. Then cut each of those twice so you get 3 squares. I used a pizza cutter as it the easiest and cleanest way in my opinion. Place the squares onto prepared cookie sheet.

Spoon about a tablespoon of jam in the center of each square of pastry. Pull up 2 opposite corners and pinch together, then the remaining corners and pinch corners closed in the center so it forms a little pouch. Brush with beaten egg and sprinkle a pinch of sugar over the top of each pouch.

Bake for about 15-18 minutes or until golden and puffy.  Makes 9 small bites.

Christmas Treats and Memories

Happy 12-12-12!! I know it's been a while since I've posted but it took me a bit to get motivated and feel the spirit of the holidays. I finally started holiday baking this week while listening to Christmas music and it did the trick. It also brought back sweet memories of making Christmas Sugar Cookies with my mom when I was younger. It was a tradition while we were kids but slowly went away as we got older and weren't all home together as often for the holidays. That made me sad. So I concentrated on the good memories such as decorating the tree, baking and decorating cookies. Also, my two younger brothers and I each got an ornament for several years with our name and year engraved on a brass ornament each year. I remember how each year we'd all get excited to see the previous year's ornaments and hang our own on the tree and mom would smile. She has such a pretty smile. I love her!

My husband and I started our own tradition by collecting ornaments throughout the year when we travel. We pick out an ornament everywhere we visit and try to put the year and location if it doesn't already show it. It's fun to decorate the tree each year and reminisce about where we've been each year and add the new ornaments we've accumulated that year. We hope to pass on the tradition someday to our future children and share our stories and memories with them while we drink hot cocoa and decorate the tree.

Some of our favorite ornaments so far...

Japan 2012

Maui 2011

Prague 2007 (My husband's favorite)

Budapest 2007

Back to the goodies. I decided to make a variety of treats. I usually bake more cookies but decided to mix it up a bit by adding some snack mixes and bread.

I baked my first batch of Rosemary and Kalamata Olive mini breads. They turned out really tasty and will be a great addition to any snack tray or meal. I used the recipe from Baking Bites. Their recipe is for one loaf but I was able to make 4 mini loaves out of the recipe.

One of my husband's favorite Christmas treats is the snack mix I put together each year. It's super simple and great to giveaway or put out for your holiday party. I like the colors!! I don't even remember how I came up with it but I assume the colors had something to do with it.

Christmas Snack Mix

1/2 c pistachios (I remove shells to make it easier to eat)
1/2 c pecans (any of your favorite nuts would work)
1/2 c white chocolate chips
1/2 c craisins or dried cherries

Makes 2 cups of snack mix. Can easily be doubled.

I also made some easy Cinnamon Sugar Pretzels and drizzled with green colored white chocolate. Six Sisters has a great easy recipe that I used.

My latest treats were Shortbread Cookies. I love eating them with coffee or hot cocoa all winter long. This recipe makes a lot so whether you plan to gobble them up yourself or share, you'll have plenty. I used the recipe from my all-time favorite blogger and desperate housewife, The Pioneer Woman.

Now get baking and spreading the holiday joy in the form of homemade goodies!!

Welcome Fall with an Apple Braid

I try to take shortcuts as much as I can while in the kitchen to save time.  It's worth it to have more time to spend on another dish or to visit with friends and family.  I've learned over the years that the last thing I want to do while I have visitors is to slave away in the kitchen, sweating and stressing out while everyone else is relaxing and enjoying the meal.  I'll still slave away as needed but where I can cut it out, I go for it. 

For a shortcut, one of my favorite ingredients to use in a recipe is crescent roll dough. You can make a lot of things with this little tube of pre-made dough. Adding fruit to it to make a Danish-type dessert is so easy and the results are delicious. I used apples since fall is here and I love the homey smell of baking apples with cinnamon. The scent filling the house reminds me how much I’ve missed the cooler weather. It also makes me daydream about all the delectable treats I want to make for dinner, dessert and holidays. I love it!

Crescent Rolls are usually on sale or you can find coupons online to save money but they aren't ever that expensive.  You can find it in the refrigerated section with the pie crusts and pre-made cookie dough.  

1 tube of crescent roll dough

1 medium apple, sliced thin or diced (I used Granny Smith)

2 tbsp flour

2 tbsp sugar + 1 tbsp for topping before baking

1 tsp cinnamon

pinch of nutmeg

Preheat oven to 350 degrees.  

In a large bowl, stir together flour, sugar, cinnamon and nutmeg.  Add in apples and stir until coated with dry ingredients. 

Press out the rectangle of the crescent roll dough onto a cookie sheet.  Make sure to press all seams together.  Pour apple mix down the center of dough, leaving a half finger length on each side.   

With a small knife, make slits down each side of dough.  Braid or fold dough over the filling so it makes a braid.  For the ends, I try to fold up and pinch the sides together so the filling doesn't run out onto the pan.  You can use the photo as a reference to how mine looked.  Sprinkle 1 tbsp sugar over top of dough.

Bake for 15-20 minutes or until golden brown.  This is perfect served warm with a maple glaze.  Or you could serve with vanilla ice cream.  Enjoy!

Chocolate Bundt Cake with Salted Caramel Sauce

Chocolate, caramel and salt go so well together. Anytime I see a treat with these ingredients featured, I must taste it. (And yes, I even got the glazed doughnut from 7/11 one day that was topped chocolate glaze, drizzled with caramel and sprinkled with sea salt. It was so good and so bad for me! I couldn't resist) Forget I told you that. If I see a recipe I must make it. My husband and I both love this flavor combo and have been addicted to a Fleur de sel caramel ice cream we discovered one day at the grocery store. Fleur de sel is a potent and delicious sea salt.


I think the first experience I tried where I actually fell in love with this flavor combination was when my husband made these Espresso Caramel Bars for my birthday one year. His favorite chef is Giada De Laurentiis so most of his dishes are using her recipes. Wow, they were amazingly delectable and addictive. Beware and be prepared when you make them. Your friends and family will request them from you often.


This cake is easier to make in my opinion. If you haven't had the awesome experience to try the chocolate-caramel-salt combo, you're missing out. Take the leap and enjoy!


Chocolate Bundt Cake
1 c brewed coffee
1 c butter, unsalted
1/2 c Guinness Beer
1/2 c cocoa powder, plus some for dusting the pan
1 1/2 c sugar
2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla

Caramel Sauce
1 c sugar
1/4 c water
1/2 heavy cream, warm
2 tbsp butter, unsalted, softened
1/2 tsp salt
1 tsp vanilla
1 tsp coarse sea salt to sprinkle over top of cake

Preheat the oven to 325 degrees F.


Brew 1 cup of coffee. Set aside. Butter the bundt pan and sprinkle in a couple of tablespoons of cocoa powder and shake around to coat the pan evenly to prevent sticking.


In a small saucepan, melt the butter with the coffee, Guinness and cocoa powder stirring with a whisk. After the butter is melted, incorporate the sugar and whisk until dissolved. Transfer the mixture into a large bowl and set aside to cool for about 5 minutes.


In a medium bowl, combine the flour, baking soda and salt. In a smaller separate bowl, whisk together the eggs and vanilla. Whisk the egg mixture into the cooled chocolate mixture.


Slowly add the flour to the chocolate mixture and whisk until all ingredients are combined.


Pour the batter into the bundt pan and bake for 45-50 minutes or until toothpick inserted in middle comes out clean.


When cake is done, let cool for one hour before attempting to remove from pan. Run a rubber spatula around the edges to loosen from pan and gently flip pan over onto a wire rack. It should remove easily.


While cake is cooling, make the caramel sauce. To a medium saucepan, add sugar and water over medium-high heat. Place cream in a separate small saucepan and heat until warm.


Stir the sugar and water until sugar has melted. Let the sugar it without being stirred. The caramel will start to boil and turn a golden brown color. When the coloring happens, remove from the heat. Stir in the warm cream and whisk. Add salt, vanilla and butter and continue to whisk until everything is combined. Set aside to cool for about 5 minutes. Drizzle caramel sauce over the cake and sprinkle the sea salt. Enjoy!

Apple Monkey Bread

I'm sure I've mentioned it before but I absolutely love the smell of cinnamon and sugar!  Make a dessert using the heavenly ingredients as a main feature and put it in the oven and I'm done for!  Some of my favorites: Cinnamon Rolls, Snickerdoodle cookies, Coffee Cake.  I have been itching to try out a semi-homemade monkey bread for months now.  I had some energy and luckily the ingredients and decided it was time to give in to the temptation.  I made 4 individual servings which was really convenient.  I'll admit, if I made just one big one, I would have just eaten it all by myself in one sitting with no regrets.  None!

The caramel sauce that pools at the bottom of the dish is sinful but soooo good!  You can also make your own glaze or caramel sauce to add on top.

1 can biscuits (I used Grands flaky layers)
1 c sugar
2 tbsp cinnamon
1/2 stick butter, melted
1 small green apple, cored, peeled and finely diced

Melt the butter in a small bowl.  In a separate small bowl, stir together the cinnamon and sugar.  Cut the biscuits in quarters so you'll have 4 pieces from each biscuit.  I set piles of 6 pieces aside for each ramekin.  I worked in batches and dipped biscuit pieces in butter, then rolled in the cinnamon and sugar.  Add to ramekins.  Then rolled the diced apple pieces in cinnamon and sugar and sprinkled about 1 tablespoon in each ramekin.   Bake for 16-18 minutes or until biscuits are cooked through.   Serves 4 individual ramekins.

Cheers to a New Year and Brunch

Cheers to all!  I hope everyone had a safe celebration while ringing in the new year of 2012! 

Here is a delicious breakfast/brunch recipe I wanted to share with you to kick off the new year on the right foot.   My husband introduced me to the Dutch Baby.  Honestly, I had never tasted or even heard of it before I met him.  His parents served this delectable eggy dish for breakfast the first time I met them about 9 years ago for Christmas.  A few wonderful firsts for me happened during that visit: First time meeting his parents, first trip to New York and first time to try Dutch Baby. 

I'll give my sweet man props for being the main reason my eyes and tastebuds are now open in the culinary world.  Unlike me, at an early age, he was fortunate to be encouraged to try interesting foods and is still open to anything.  {By the way, have you heard of Porcupine Meatballs? That was yet another dish I had not heard of or eaten until I met him.  That was another interesting first I when I met his parents that same visit.  I loved it!  He laughed at me because he said it was more of a nostalgic dish his mom wanted to make but not really something he enjoyed.  I'll have to make it with my spin on it and share with you.}

Back to the focus of the post.  He and his family like to serve Dutch Baby with apple sauce and sausage links over the top.  It's a very light and versatile dish so I wanted to make it a little different.  I had a pear on hand so thought I'd try to incorporate that into it.  We loved it! 

Pear Dutch Baby
1 pear, peeled, cored and sliced thinly
1 tbsp brown sugar
6 tbsp butter, divided
4 eggs
1 c milk
2/3 c flour
3 tbsp sugar
1/2 tsp vanilla
2 tbsp powdered sugar
1 tbsp cinnamon

Preheat the oven to 375 degrees.

Add the eggs, milk, flour, 4 tablespoons melted butter, sugar and vanilla to a medium bowl and whisk until combined.  You can also use a blender or food processor if you prefer.  The batter may have a few flour chunks in it and blending will break those up.  Blend or whisk until well mixed.  Set aside.

Melt the remaining 2 tbsp of butter over medium-high heat in cast iron skillet.  Then add the pears and brown sugar. Stir to coat the pear slices in butter until the sugar is melted.  Then add the batter over the pears and immediately place the skillet in the oven.  No stirring necessary. Bake for about 30 minutes or until puffed up and golden brown and the middle is cooked through.  (Note: It will sink down once you take it out of the oven and cut into it.) Sprinkle powdered sugar and cinnamon and serve immediately. Enjoy!

Strawberry Scones

 

I don’t know about you but I love when strawberries are in season!  It’s even better that they are on sale most of the time.  Double bonus!! I buy several packages at a time of these fresh ruby red gems and then come up with tasty ways to use them in recipes.  As I hull and clean them, I can’t deny that I steal a few nibbles for myself.  There’s nothing like biting into a ripe and juicy strawberry.  This fruit definitely says summer to me and it is officially here in Texas!

For a quick treat, hull and clean your preferred amount of strawberries.  Fill a piping bag with homemade or store-bought no bake cheesecake filling.  Pipe the filling into the middle of the strawberries and you have Strawberry Cheesecake Bites.  Enjoy as many as you want for breakfast or a snack!

I decided to make scones one evening to take to work the next day for breakfast.  I thought it would start everyone’s Friday off right.  I’ve made scones in the past but these have been the best by far in my humble opinion.  Each one was fluffy and perfectly golden just the way a scone should be.  It helps that it has a lot of butter.  Please disregard that last little fact and enjoy them.  You deserve it!

Strawberry Scones

1 c hulled and finely diced fresh strawberries

4 c flour

¼ c sugar, plus 2 tbsp for sprinkling

2 tbsp baking powder

2 tsp salt

¼ tsp nutmeg, freshly ground

¾ c (3 sticks) cold, unsalted butter, cut in small cubes

4 large eggs, lightly beaten

1 tsp vanilla

1 c cold heavy cream

1 egg beaten with 2 tbsp water or milk, for egg wash

Preheat the oven to 400 degrees F.  Line 2 large cookie sheets with parchment paper, set aside.

Place diced strawberries on several sheets of paper towels to absorb their juice.  Meanwhile, mix 4 cups of flour, ¼ cup sugar, baking powder, salt and nutmeg in a large mixing bowl.   Using your fingers or a fork, cut the butter into the dry ingredients until the flour-coated pieces are about the size of peas. 

Add the strawberries, tossing them gently to coat them.   Make a well in the mixture.   Stir the eggs, heavy cream and vanilla in a measuring cup until the eggs are lightly beaten.    Add the wet mixture to the well of the dry mixture.  With as few strokes as possible, gently stir the dough until just blended.  You should still see lumps of butter in the dough. 

Flour your hands and turn dough onto a lightly floured counter or a large cutting board.   Roll out the dough to a 3/4-inch thick rectangle.   Cut with a sharp knife into squares.  Then cut the squares in half diagonally to make triangles. (Or whatever shape you desire) 

Carefully place scones on the lined baking sheets about 2-3 inches apart.  Brush the tops with egg wash.  Sprinkle with sugar and bake for about 20 minutes or until golden brown.  Makes about 16 large scones.  **They are best served warm.  If cold, zap them in the microwave about 15 seconds. 

Festive Treats

I think everyone at work is on a diet because of me.   I bring in treats for them to try new recipes or I just share goodies to celebrate a holiday or birthday.  They hate the temptation, then love when they finally give in.   These cookies were so freakin' easy and tasty!  I brought them in for St. Patrick's Day. I'm glad I left some at home to share with the hubby and have for snacking all weekend.   Try them out!  Be prepared my fellow co-workers... someone's birthday is next Tuesday.  I am whipping up a special treat to celebrate!

Festive St. Patty's Cookies

Shortbread Cookies
2 sticks unsalted butter, softened
1/2 c powdered sugar
1 tsp vanilla
1 cup flour
2 c white chocolate chips
green sugar crystals
crushed pistachios
green food coloring

Preheat oven to 350 degrees F.   In a large mixing bowl, add butter and powdered sugar.   Cream together until mixed.  Add vanilla.   Gradually add flour.  Mix well.

You can roll it out onto a lightly floured surface and cut in shapes or use cookie cutters. Or just simply shape a tablespoon of dough into logs or squares.  Leave about 2 inches between each cookie.  Bake on ungreased cookie sheets for about 9-12 minutes or until edges are golden brown.   Cool for 2 minutes on pan and then move cookies to wire racks to cool completely.

You can drizzle or spoon melted chocolate over cookies. Then sprinkle with toppings of your choice.   I spooned white chocolate and sprinkled green sugars or pistachios over mine.  I also colored the white chocolate with green food coloring on some.  Makes about 24 cookies.

Pear Tart with Gingersnap Crust

 I made this fancy but easy dessert for a friend's dinner party.   Every bite is full of flavor but very light!  This was a new flavor combo for me. You can really taste the gingersnaps and the zestiness of the orange and Tuaca flavors.  At first taste, I was unsure... it was interesting and different but I realized that I actually really liked it more after each bite.  So give it a try!!  The filling has a very citrusy flavor, so if you want to cut back use less Tuaca or a smaller orange.  I used a large navel orange in this recipe.

Crust
2 c gingersnaps
2 tbsp granulated sugar
6 tbsp butter, unsalted, melted

Pears
4 pears, peeled and cored (Bartlett or Bosc will work well)
6 c white wine
1 c granulated sugar
1 vanilla bean

Filling
1 lb cream cheese
1/2 c granulated sugar
1 tsp vanilla extract
1/3 c Tuaca
Zest 1 large orange

CRUST DIRECTIONS - Place the crumbs and sugar in food processor. Grind into fine crumbs. Add the butter and mix well. Press into a well greased 10-inch flan or tart pan with a removable bottom. Refrigerate until ready to use.

PEARS DIRECTIONS -  Place the pears, wine, sugar and vanilla in a large saucepan. Bring to a boil and reduce to a simmer. Cook until the pears are fork tender about 15 minutes. Remove from the heat and cool. 

FILLING DIRECTIONS - Place the cream cheese, sugar, vanilla, Tuaca, and orange zest in a large bowl and blend with a handmixer or stand mixer until smooth.

To assemble the tart, remove the tart shell from the refrigerator. Spoon the filling in the bottom of the tart pan. Slice the pears and arrange the slices on top of the filling and arrange in concentric circles. Cool about 2 hours slice and serve cool with softly whipped cream.  Enjoy!

No Bake Chocolate Peanut Butter Bites

We're in Texas.  It's too hot.  Not in the mood to cook or bake.   

I say take this sinful recipe and make a double batch to enjoy while you watch your favorite chick flick indoors with the A/C cranked down.   You can thank me later!  Now go indulge!

1 c semi-sweet chocolate chips or chunks

1/2 c peanut butter, smooth or chunky

3 c. quick cooking oats

1 tsp vanilla 

3/4 c brown sugar, packed

3/4 c unsalted butter

pinch salt

Melt the butter in a large sauce pan over low heat.  Add in the vanilla, salt, brown sugar and oats.  Cook for 4-5 minutes.  Using a rubber spatula, press half of the mixture in the bottom of a buttered 8x8 dish.

In a microwave safe bowl, heat the chocolate chips or chunks and peanut butter, stirring every 30 seconds until chocolate is melted.  Pour the chocolate peanut butter mixture over the oat mixture, reserving a little to drizzle over the top. 

Crumble the remaining oat mixture over the chocolate and peanut butter, pressing down gently.  Drizzle the remaining chocolate and peanut butter over the top of the bars. 

Refrigerate for 3 hours before cutting and serving.   I cut into small bites so they last longer and they are very rich.   Enjoy!

Cannoli Ice Cream

We were in the mood for something cool and sinful this weekend.  My husband suggested that he whip up a batch of ice cream.   I wasn't going to argue.  This is the first time he's made ice cream this summer.  He usually makes a few batches every year and we share the majority of it with friends.  In the past he's made flavors such as coffee, cheesecake, cinnamon oatmeal cookie dough, chocolate peanut butter swirl, honey ice cream and more that I can't recall.  My favorite has been the cinnamon oatmeal cookie dough so far.  It's very similar to the Ben & Jerry's version in my opinion.  It was not only my favorite due to the fact that I made the cookie dough but my husband is an amazing ice cream maker.  Also, oatmeal cookies are my fave as well as anything with cinnamon!   I'd love to hear your recipes & suggestions for a crazy concoction. What other ice cream should he make? 

He's not positive where he found the original recipe he adapted or else I'd give props.  If you love cannolis you'll love this. The recipe only makes a small batch so it's perfect for a sinful treat in a small dose or to double to share.  Some sort of cookie crumble over the top would be good in my opinion.

Cannoli Ice Cream

1 3/4 c whole milk ricotta cheese

2/3 c sugar

2/3 c heavy cream

1/2 tsp Grand Marnier (you can substitute with frozen orange juice concentrate)

zest of one small lemon

pinch of kosher or sea salt

1/4 c pistachios, chopped

1/4 c mini chocolate chips

In a food processor, combine the ricotta, lemon zest, sugar, and vanilla until well blended.  With cover on and blade spinning, slowly pour in the heavy cream.  Add the Grand Marnier.  Place the mixture in a bowl, and place that bowl in a larger bowl filled with ice water.  Set in the refrigerator until thoroughly chilled.

Churn in your ice cream machine according to manufacturer’s directions.   Mix in pistachios and chocolate chips after ice cream has firmed up a bit.  Place in a container in freezer until firm.  Makes about 2 pints.  

Whoopie Pie Wednesday

Cakeballs are fabulous.  Cupcakes are fabulous.  Anything with frosting is fabulous.  Whoopie Pies have now been confirmed by me as fabulous!  I've been wanting to try these out for a while now.  I finally caved.  I made Red Velvet and Devil's Food. Ohh emm geeee!!   Babe, you're taking these to work for the guys to devour.  I've had one of each flavor and I'm going to have to let them go far away from me or I'm gonna have to call in sick tomorrow just so I can stay home to stuff my face with this sweetness in private!

Cookies
1 Box Cake Mix (any flavor)
2 eggs
1/2 c butter (1 stick)

Beat ingredients in a mixer until combined.   Using cookie scoop, place them on ungreased cookie sheet about 2 inches apart. Bake 10-11 minutes.  Let cool in pan about 5 minutes transfer to rack to cool completely while you make the filling.  Or you could just enjoy them as cookies.  They're very moist! But why wouldn't you want frosting?!

Cream Cheese Filling
1 pkg cream cheese, room temperature
2 c powdered sugar
1 tsp vanilla

Beat all ingredients in a small bowl until combined.   Add powdered sugar in increments of 1/2 c to thicken if needed.  Spread about 2 tablespoons of filling on the flat surface of cookies and sandwich together.  Makes 16 cookie sandwiches.

4th of July & Berry Cobbler

I hope everyone had a safe and happy 4th of July.   Thankfully the rain subsided and we were able to enjoy fireworks last night.  We brought Daxter along with us as well.   He was excited at first and we were having second thoughts but after we settled in, he relaxed and was more calm.   He even watched the beautiful fireworks with us and it was almost as entertaining to watch him than the show.   I'm sharing a cobbler recipe that I made that turned out wonderful.  It had a perfect berry flavor and crispy, buttery crust.  Thanks for the idea Pioneer Woman!

1 c self-rising flour
1 c milk
1 stick of butter, melted
1 c sugar + 1/4 c, separated
1 c raspberries
1 c blueberries
1 tsp vanilla

Preheat oven to 350 degrees.  Melt butter in a microwavable dish.  Set aside to let cool.  Pour 1 c of sugar and all the flour into a mixing bowl, whisking in milk.  Mix well.  Then, pour in the melted butter and vanilla and whisk it all well together.  Butter a baking dish.

Rinse and pat dry the berries.  Pour the batter into the buttered baking dish.  Sprinkle the berries over the top of the batter, distributing evenly.  Sprinkle the 1/4 c sugar over the top.

Bake for 1 hour or until golden and bubbly.  Serve with ice cream or cool whip.

S'mores Brownies

I've been on a chocolate kick so I made brownies... again.  I can't help myself!  ;p  But at least I don't mind sharing with others.  I even made a batch to give away to a friend and her kids.  Yes, the whole batch!  Okay, I'll lay it all out there... she let me have 1 while I was at her house drinking wine.  They went so well together.  I used my previous brownie recipe from the Peanut Butter & Nutella Brownies as the base and then made it into S'mores brownies.  I left out the peanut butter and nutella and then just added more cocoa along with some chocolate chips then topped with marshmallows and graham cracker crumbs.  mmmm So good!!

1/2 c butter, melted

1 c sugar

2 eggs

1 tsp vanilla

1/2 c flour

1/4 tsp baking powder

pinch of salt

1/2 c cocoa powder

1/2 c plus 1/4 c separated, semi sweet chocolate chips

6 large marshmallows, cut or torn into small pieces

2 tbsp graham cracker crumbs

Preheat oven to 350 degrees F.  Line 8x8 baking pan with parchment paper.  

Measure the flour, cocoa powder, baking powder and salt into a small bowl and whisk to combine. 

Stir the sugar into the melted butter.  Beat in the eggs one at a time, then stir in the vanilla.  Add the dry ingredients and mix to combine.   Stir in 1/2 c of chocolate chips.

Pour mix into the prepared pan.   Top with marshmallow pieces, remaining chocolate chips and graham cracker crumbs and bake for 20-25 minutes or until top forms a crust. 

** I baked for 20 minutes and kept checking every 5 minutes after that with a toothpick to make sure it came out clean.  I think it was done at 30 minutes but every oven is different.

Peanut Butter Nutella Brownies

  

Since I have some free time on my hands, I decided to bake something that my husband would enjoy.  He's a huge fan of Peanut Butter and Nutella.  What do you get when you mix the two things together??  Greatness dancing in your mouth!  I watched them closely so they didn't overbake as I had not tried this recipe before.  It was worth it as they came out perfectly moist.  He came home with dinner and dessert waiting on him. 

1/2 c butter, melted

1 c sugar

1 tsp vanilla

2 eggs

1/2 c flour

1/4 c cocoa powder

1/4 tsp baking powder

Pinch of salt

4 tbsp (1/4 c) peanut butter

4 tbsp (1/4 c) Nutella

Preheat oven to 350 degrees F.  Line 8x8 baking pan with parchment paper.  

Measure the flour, cocoa powder, baking powder and salt into a small bowl and whisk to combine. 

Stir the sugar into the melted butter.  Beat in the eggs one at a time, then stir in the vanilla.  Add the dry ingredients and mix to combine. 

Put the Nutella and peanut butter in a small bowl and microwave until runny. (about 30 seconds)  Fold into brownie mix.  If you barely mix it you will have delicious ribbons of the sauce throughout.  

Pour mix into the prepared pan and bake for 20-25 minutes or until top forms a crust. 

** I baked for 20 minutes and kept checking every 5 minutes after that with a toothpick to make sure it came out clean.  I think it was done at 30 minutes but every oven is different. 

White Russian Cupcakes

It was a co-workers birthday Tuesday and I decided to make something different.  I hope Paul had a great birthday!  I didn't have time or energy to make anything other than what ingredients I had in my house.   As I was going through some cookbooks to get ideas I came across "White Russian Cupcakes".  I love to drink one once in a while as well as some people I know.  It's one of those drinks that just 1 or 2 will do the trick.  Plus, the Dude loves them!! :-) So I had to try this out.  I think the batter and/or frosting could use more chocolate or Kahlua.   But this is the recipe I used so feel free to adjust as you see fit.  

Cake:

1 plain yellow cake mix

1 pkg vanilla instant pudding mix

1 c vegetable oil

3/4 c whole milk

4 large eggs

1/4 c vodka

1/4 c plus 2 tbsp Kahlua

1 tsp pure vanilla extract

Kahlua Whipped Cream:

1 c heavy whipping cream

2 tbsp confectioners sugar (powdered)

1 tbsp Kahlua

2 tbsp semisweet chocolate shavings for garnish

Preheat oven to 350 degrees F.   Line 24 cupcake cups with paper liners.  Set the pans aside.

Prepare the cupcake batter: place the cake mix, pudding mix, milk, oil, eggs, vodka, 1/4 c Kahlua and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 30 seconds.  Stop the machine and scrape down the sides of the bowl with a wooden or rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed.  Spoon 1/3 c batter into each lined cupcake cup or use a cookie scoop, filling three quarters of the way full. I put 2 scoops in each and it came out perfect for 24 cupcakes.  Remove any empty liners and place pans in the oven.  

Bake until they are golden and spring back when lightly pressed with your finger, 15-20 minutes.  Remove the pans from oven and place them on wire racks to cool for 5 minutes.   Brush the tops of the cupcakes with the remaining 2 tbsp of Kahlua.  Place them on a wire rack to cool for 15 minutes to cool before frosting. 

Meanwhile, prepare the frosting.  Place a large, clean mixing bowl and electric mixer beaters in the freezer to chill for 1-2 minutes.  Remove them from the freezer.  Pour the cream into the bowl and beat with mixer on high speed until the cream has thickened, 1 1/2 minutes.  Stop the machine and add the sugar and Kahlua.  Beat the cream on high speed until stiff peaks form 1-2 minutes more.  

Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a spatula or spoon.  Garnish with chocolate shavings.    Store in a cake saver or covered container in the fridge for up to 4 days.

Amaretto Apple Streusel Muffins

Fall is my favorite time of year. Not only because it's cooler and you can snuggle up under a blanket with hot cocoa.. but the intoxicating smells that fill the house when you cook or bake.

Apples definitely remind me of Fall. So I jump at any chance I get to use them in a recipe. This is actually out of the Cooking Light magazine for October. It's a very easy recipe and no one knew they were healthy until I told them. I split one with my husband to try them out before I took them to work to share. We really enjoyed them!

1 1/2 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3/4 c granulated sugar
1/4 c(2 oz) fat free cream cheese, softened
1/4 c butter, softened
2 tbsp amaretto (almond-flavored liqueur)
1 tsp vanilla extract
1 large egg
1/2 c light sour cream
1 medium Gala apple, finely chopped
1 tbsp all-purpose flour

Streusel:
2 tbsp all-purpose flour
2 tbsp brown sugar
1/4 tsp ground cinnamon
2 tbsp butter, chilled
2 tbsp sliced almonds, optional

Glaze:
1 c powdered sugar
4 tsp reduced fat milk

Preheat oven to 350 degrees. Place muffin cup liners in 12 muffin cups; coat with cooking spray. Combing 1 1/2 c of flour, baking powder, salt and baking soda in a small bowl with a whisk.

Combine granulated sugar, cream cheese, and 1/4 c butter in a large bowl at high speed until well blended. Add amaretto, vanilla and egg to sugar mixture; beat with a mixer at medium speed until well blended. In a separate small bowl, combine sour cream and 1/4 c milk. Stir with a whisk until well blended. Add 1 tablespoon of flour with apple in a small bowl; toss well until coated.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in the apple mixture. Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 tablespoons flour, brown sugar and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture resembles coarse meal; stir in almonds if you choose. Sprinkle streusel evenly over muffins. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the muffins from the pan.

To prepare glaze, combine powdered sugar and 4 teaspoons of milk in a small bowl or measuring cup stirring with a fork or whisk. Drizzle glaze over muffins. Makes 12 muffins.

Peanut Butter Banana Bread

I was in the mood to bake this weekend. My husband loves peanut butter and I love the combination of peanut butter and bananas together. So I found this recipe with the best of both worlds. I added cinnamon to bring out a better flavor. I didn't think to put it in and it felt like it was missing something. So that is my suggestion that I added to the recipe below.

1/3 c butter
4 tbsp creamy peanut butter
3 large ripe bananas, mashed
3/4 c sugar
1/4 c brown sugar
1 egg, beaten
1 tsp vanilla
1 1/2 c flour
1 tsp cinnamon
1 tsp baking soda
1/8 tsp salt

Preheat oven to 350 degrees. Prepare one loaf pan by coating with butter or cooking spray.

Place butter and peanut butter in a large microwavable safe bowl and microwave until melted (about 1 minute). Add the mashed bananas and stir together with a spoon until combined. Add both sugars, beaten egg, vanilla and stir to incorporate all ingredients. Then add flour, cinnamon, baking soda and salt. Stir just enough to combine but be sure not to over mix.

Pour into the prepared loaf pan. Bake for 50 minutes and test by sticking the center with toothpick or knife to see if it comes out clean. If not, cook in 5 minute intervals until done.

Mocha Brownies

I had a chocolate craving the other day and decided to whip up a quick batch of brownies. I didn't want them too sweet so I put less sugar than normal and added a little instant coffee. I must say that was a good move as they turned out just perfect.

4oz unsweetened chocolate (4 squares if using baking chocolate)
3/4 c butter (1 1/2 sticks)
1 1/2 c sugar
2 tsp instant coffee granules
3 eggs
1 tsp vanilla
1 c flour

Preheat oven to 325 degrees. Use butter or cooking spray and grease up a 9x13 baking pan. I used a glass pan. (If you use a dark pan, oven should be at 350 degrees.)

Microwave chocolate and butter in large microwave-safe bowl stirring every 60 seconds until melted. (About 2 minutes) Stir until chocolate is completely melted.

Stir in sugar into chocolate. Mix in vanilla and coffee granules. (Test to see if it has the flavor you want and add more coffee in tsp increments as needed.) Then add eggs one at a time until each one is incorporated into mixture. Stir in flour. Spread in greased pan.

Bake at 25-30 minutes or until toothpick inserted into center comes out clean. Cool in pan; cut into squares. Makes 24 brownies.