Here is the epic recipe for cream cheese brownie sundaes!
http://www.myrecipes.com/recipe/cream-cheese-brownie-sundaes-10000000488446/
Saturday, April 28, 2012
Heavenly Candy Bar Cake
Another classic from Sothern Living!
9 fun-size or 21 mini chocolate-coated caramel-and-creamy nougat bars
1 1/2 cups butter, softened and divided
2 cups sugar
3 large eggs
2 1/2 cups all purpose flour
1 tsp. salt
1 1/2 cups buttermilk
1/2 tsp. baking soda
1 tsp. vanilla extract
Chocolate Marshmallow Frosting
Garnish: chopped frozen fun-size or mini chocolate-coated caramel-and-creamy nougat bars
*Directions*
1. Preheat oven to 350F. Melt candy bars and 1/2 cup butter in a heavy saucepan over low heat, stirring constantly, until smooth.
2. Beat sugar and remaining 1 cup butter at medium speed with an electric mixer 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
3. Combine flour and salt. Whisk together buttermilk and baking soda. Gradually add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased and floured 9-inch round cake pans.
4. Bake at 350F for 25-30 minutes or until a wooden pick comes out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely.
5. Spread half of the chocolate-marshmallow frosting between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired.
Chocolate-Marshmallow Frosting
3 cups miniature marshmallows
3/4 cup butter, cut up
3/4 cup evaporated milk
6 ox. unsweetened chocolate, chopped
6 cups powdered sugar
4-6 Tbsp. milk
1 Tbsp. vanilla extract
*Directions*
1. Melt first four ingredients in a 2-qt. saucepan over medium-low heat, stirring constantly, until mixture is melted and smooth.
2. Transfer chocolate mixture to a large bowl. Place bowl into a larger bowl filled with ice and water. Gradually add powdered sugar alternately with 4 Tbsp. milk, beating at low speed with an electric mixer until blended after each addition. Increase speed to medium-high, and beat 5 minutes or until frosting is cool, thick, and spreadable, adding up to 2 Tbsp. additional milk, if necessary, for desired consistency. Stir in vanilla. Use immediately.
9 fun-size or 21 mini chocolate-coated caramel-and-creamy nougat bars
1 1/2 cups butter, softened and divided
2 cups sugar
3 large eggs
2 1/2 cups all purpose flour
1 tsp. salt
1 1/2 cups buttermilk
1/2 tsp. baking soda
1 tsp. vanilla extract
Chocolate Marshmallow Frosting
Garnish: chopped frozen fun-size or mini chocolate-coated caramel-and-creamy nougat bars
*Directions*
1. Preheat oven to 350F. Melt candy bars and 1/2 cup butter in a heavy saucepan over low heat, stirring constantly, until smooth.
2. Beat sugar and remaining 1 cup butter at medium speed with an electric mixer 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
3. Combine flour and salt. Whisk together buttermilk and baking soda. Gradually add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased and floured 9-inch round cake pans.
4. Bake at 350F for 25-30 minutes or until a wooden pick comes out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely.
5. Spread half of the chocolate-marshmallow frosting between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired.
Chocolate-Marshmallow Frosting
3 cups miniature marshmallows
3/4 cup butter, cut up
3/4 cup evaporated milk
6 ox. unsweetened chocolate, chopped
6 cups powdered sugar
4-6 Tbsp. milk
1 Tbsp. vanilla extract
*Directions*
1. Melt first four ingredients in a 2-qt. saucepan over medium-low heat, stirring constantly, until mixture is melted and smooth.
2. Transfer chocolate mixture to a large bowl. Place bowl into a larger bowl filled with ice and water. Gradually add powdered sugar alternately with 4 Tbsp. milk, beating at low speed with an electric mixer until blended after each addition. Increase speed to medium-high, and beat 5 minutes or until frosting is cool, thick, and spreadable, adding up to 2 Tbsp. additional milk, if necessary, for desired consistency. Stir in vanilla. Use immediately.
Friday, April 27, 2012
OMG! Birthday Cake Milshake!
http://blogs.babble.com/family-kitchen/tag/birthday-cake-recipe/
The link at the top directs you to the most delicious BDAY CAKE MILKSHAKE! A great substitute for plain birthday cake:).
The link at the top directs you to the most delicious BDAY CAKE MILKSHAKE! A great substitute for plain birthday cake:).
Thursday, April 26, 2012
Southern Living's Fudgy Peanut Butter Cup Pie!
What can I say about this?
1 container vanilla ice cream with peanut butter cups swirled with fudge
1/3 cup creamy or chunky peanut butter
1 ready-made chocolate crumb piecrust
6 peanut butter cup candies, halved
1/2 cup chocolate peanut butter shell coating
*Directions*
1. Allow container of ice cream to stand at room temperature 20-30 minutes to soften.
2. Spread peanut butter over crust; freeze 10 minutes.
3. Spread softened ice cream evenly over peanut butter in crust. Arrange peanut butter cup candy halves, cut sides down, around edges of crust. Drizzle chocolate-peanut butter shell coating over ice cream. Freeze at least 2 hours.
4. Cut frozen pie with a warm knife to serve.
*Note: we tested with Mayfield Moose Tracks ice cream*
1 container vanilla ice cream with peanut butter cups swirled with fudge
1/3 cup creamy or chunky peanut butter
1 ready-made chocolate crumb piecrust
6 peanut butter cup candies, halved
1/2 cup chocolate peanut butter shell coating
*Directions*
1. Allow container of ice cream to stand at room temperature 20-30 minutes to soften.
2. Spread peanut butter over crust; freeze 10 minutes.
3. Spread softened ice cream evenly over peanut butter in crust. Arrange peanut butter cup candy halves, cut sides down, around edges of crust. Drizzle chocolate-peanut butter shell coating over ice cream. Freeze at least 2 hours.
4. Cut frozen pie with a warm knife to serve.
*Note: we tested with Mayfield Moose Tracks ice cream*
Southern Living's Sweet Potato Pie!
I love pie!
2 lb. sweet potatoes
1 package refrigerated piecrusts
1/2 cup butter, softened
3 large eggs
2/3 cup firmly packed light bown sugar
1/3 cup granulated sugar
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
*Directions*
1. Preheat oven to 400F. Bake sweet potatoes 50-55 minutes or until tender; remove from oven, and let cool 15 minutes. Increase oven temperature to 425F.
2. Meanwhile, fit 1 piecrust into each of 2 (9-inch) pie plates according to package directions. Line with aluminum foil, and fill each with pie weights or dried beans.
3. Bake at 425F for 7 minutes. Remove pie weights and foil, and bake 4 more minutes. Remove piecrustd to a wire rack. Decrease oven temperature to 350F.
4. Cut sweet potatoes in half lengthwise. Scoop out pulp into bowl of an electric mixer. Beat sweet potatoes and butter at medium speed until smooth. Add eggs and next 8 ingredients, beating well. Pour mixture evenly into prepared piecrusts.
5. Bake at 350F on lower oven rack 40-45 minutes or until set, shielding edges with aluminum foil to prevent excessive browning, if necessary. Store in refrigerator. Makes 16 servings.
2 lb. sweet potatoes
1 package refrigerated piecrusts
1/2 cup butter, softened
3 large eggs
2/3 cup firmly packed light bown sugar
1/3 cup granulated sugar
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
*Directions*
1. Preheat oven to 400F. Bake sweet potatoes 50-55 minutes or until tender; remove from oven, and let cool 15 minutes. Increase oven temperature to 425F.
2. Meanwhile, fit 1 piecrust into each of 2 (9-inch) pie plates according to package directions. Line with aluminum foil, and fill each with pie weights or dried beans.
3. Bake at 425F for 7 minutes. Remove pie weights and foil, and bake 4 more minutes. Remove piecrustd to a wire rack. Decrease oven temperature to 350F.
4. Cut sweet potatoes in half lengthwise. Scoop out pulp into bowl of an electric mixer. Beat sweet potatoes and butter at medium speed until smooth. Add eggs and next 8 ingredients, beating well. Pour mixture evenly into prepared piecrusts.
5. Bake at 350F on lower oven rack 40-45 minutes or until set, shielding edges with aluminum foil to prevent excessive browning, if necessary. Store in refrigerator. Makes 16 servings.
Southern Living's Easiest Peanut Butter Cookies!
These are probably number one on the worlds easiest foods! I love them!
1 cup sugar
1 cup creamy peanut butter
1 large egg
1 tsp. vanilla extract
*Directions*
1. Preheat oven to 325F. Stir together all ingredients in a large bowl until blended; shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork.
2. Bake 15 minutes or until golden brown. Remove to wire racks, and cool completely. Makes about 2 1/2 dozen.
1 cup sugar
1 cup creamy peanut butter
1 large egg
1 tsp. vanilla extract
*Directions*
1. Preheat oven to 325F. Stir together all ingredients in a large bowl until blended; shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork.
2. Bake 15 minutes or until golden brown. Remove to wire racks, and cool completely. Makes about 2 1/2 dozen.
Cheap Homemade Cupcake I just randomly made up:)
Okay, so the title is pretty self-explanatory. But here's the story: I just finished making some of those cinnamon muffins that come as the cake mix in the box, and even as I am typing this post, I can still smell the cinnamon all the way in the kitchen-which is far away from my bedroom! Anyway, and I thought that some cream cheese frosting and some cinnamon sugar would hit the spot. I thought about it, and my mom thought it was a wonderful idea! Here is the recipe!
1 box of Krusties Crumb Cake Mix (and the ingredients that go with the cake mix)
1 can of ready-made cream cheese frosting
1 cup ground cinnamon
1 cup granulated sugar
*Directions*
1. Make crumb cakes as directed on box directions, and, after fully baked, cool on a wire rack. When cooled, spread the ready-made frosting on top, then sprinkle the cinnamon sugar mix on top of the frosting, starting with a teaspoon on each one, then adding more if desired.
*Save some of the cinnamon sugar mix and use it for toast!*
1 box of Krusties Crumb Cake Mix (and the ingredients that go with the cake mix)
1 can of ready-made cream cheese frosting
1 cup ground cinnamon
1 cup granulated sugar
*Directions*
1. Make crumb cakes as directed on box directions, and, after fully baked, cool on a wire rack. When cooled, spread the ready-made frosting on top, then sprinkle the cinnamon sugar mix on top of the frosting, starting with a teaspoon on each one, then adding more if desired.
*Save some of the cinnamon sugar mix and use it for toast!*
Wednesday, April 25, 2012
Southern Living's Chocolate Marble Sheet Cake!
YAY! I've got a picture for this one!
1 cup butter, softened
1 3/4 cups sugar, divided
2 large eggs
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup half-and-half
1/4 cup unsweetened cocoa
3 Tbsp. hot water
Mocha Frosting
*Directions*
1. Preheat oven to 325F. Beat butter and 1 1/2 cups sugar at medium speed with a heavy-duty electric stand mixer 4-5 minutes or until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
2. Sift together the flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
3. Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.
4. Spread remaining vanilla batter into a greased and floured 15 x 10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.
5. Bake at 325F for 23-28 minutes or until a wooden pick comes out clean. Let cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting.
Mocha Frosting:
3 cups powdered sugar
2/3 cup unsweetened cocoa
3 Tbsp. hot brewed coffee
2 tsp. vanilla extract
1/2 cup butter, softened
3-4 Tbsp. half-and-half
1. Whisk together sugar and cocoa in a medium bowl. Combine coffee and vanilla.
2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half-and-half, 1 Tbsp. at a time, until smooth and mixture has reached desired consistency.
Makes 2 1/3 cups.
1 cup butter, softened
1 3/4 cups sugar, divided
2 large eggs
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup half-and-half
1/4 cup unsweetened cocoa
3 Tbsp. hot water
Mocha Frosting
*Directions*
1. Preheat oven to 325F. Beat butter and 1 1/2 cups sugar at medium speed with a heavy-duty electric stand mixer 4-5 minutes or until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
2. Sift together the flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
3. Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.
4. Spread remaining vanilla batter into a greased and floured 15 x 10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.
5. Bake at 325F for 23-28 minutes or until a wooden pick comes out clean. Let cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting.
Mocha Frosting:
3 cups powdered sugar
2/3 cup unsweetened cocoa
3 Tbsp. hot brewed coffee
2 tsp. vanilla extract
1/2 cup butter, softened
3-4 Tbsp. half-and-half
1. Whisk together sugar and cocoa in a medium bowl. Combine coffee and vanilla.
2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half-and-half, 1 Tbsp. at a time, until smooth and mixture has reached desired consistency.
Makes 2 1/3 cups.
Tuesday, April 24, 2012
Southern Living's Grasshopper Pie!
I can't seem to find any pictures for most of my recipes, sorry again:(
30 cream-filled chocolate sandwich cookies
1/3 cup butter, melted
1/2 gal. mint chocolate chip ice cream, softened
1 container frozen whipped topping, thawed
1/2 cup sifted powdered sugar
1/2 tsp. vanilla extract
1. Process cookies in a food processor or blender until ground; add butter, and process until blended. Reserve 1/2 cup crumb mixture. Firmly press remaining crumb mixture in an ungreased 13 x 9-inch pan. Chill 30 minutes.
2. Spoon ice cream over crust; cover and freeze 1 hour. Stir together whipped topping, powdered sugar, and vanilla; spread over ice cream layer. Sprinkle remaining 1/2 cup crumb mixture over whipped topping mixture. Cover and freeze at least 8 hours. Makes 8 servings.
30 cream-filled chocolate sandwich cookies
1/3 cup butter, melted
1/2 gal. mint chocolate chip ice cream, softened
1 container frozen whipped topping, thawed
1/2 cup sifted powdered sugar
1/2 tsp. vanilla extract
1. Process cookies in a food processor or blender until ground; add butter, and process until blended. Reserve 1/2 cup crumb mixture. Firmly press remaining crumb mixture in an ungreased 13 x 9-inch pan. Chill 30 minutes.
2. Spoon ice cream over crust; cover and freeze 1 hour. Stir together whipped topping, powdered sugar, and vanilla; spread over ice cream layer. Sprinkle remaining 1/2 cup crumb mixture over whipped topping mixture. Cover and freeze at least 8 hours. Makes 8 servings.
Sunday, April 22, 2012
Tortilla Chicken Casserole by Faith Durand
What can I say?
Casserole dish: 9-inch pie pan. Serves 4-6
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup milk
One 4-oz. can mild green chiles, chopped
Eight 8-inch flour tortillas
2 cups finely shredded cooked chicken
2 1/2 cups shredded cheddar cheese
*Directions*
1. Preheat oven to 350F and lightly grease the pie pan with nonstick cooking spray.
2. Melt the butter in a small saucepan over medium heat, then add the flour. Cook, stirring, until the mixture forms a paste. Whisk in the broth and milk and stir until the mixture thickens, about 3 minutes. Stir in the chilies.
3. Place a tortilla in the pie pan and top with a couple tablespoons of the sauce, a small handful of shredded chicken, and a small handful of cheese. Repeat with remaining tortillas, and top the whole stack with a sprinkle of cheddar cheese. Cover the pie pan loosely with foil, and bake for 30 minutes. Let stand for 5 minutes before cutting into wedges to serve.
Casserole dish: 9-inch pie pan. Serves 4-6
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup milk
One 4-oz. can mild green chiles, chopped
Eight 8-inch flour tortillas
2 cups finely shredded cooked chicken
2 1/2 cups shredded cheddar cheese
*Directions*
1. Preheat oven to 350F and lightly grease the pie pan with nonstick cooking spray.
2. Melt the butter in a small saucepan over medium heat, then add the flour. Cook, stirring, until the mixture forms a paste. Whisk in the broth and milk and stir until the mixture thickens, about 3 minutes. Stir in the chilies.
3. Place a tortilla in the pie pan and top with a couple tablespoons of the sauce, a small handful of shredded chicken, and a small handful of cheese. Repeat with remaining tortillas, and top the whole stack with a sprinkle of cheddar cheese. Cover the pie pan loosely with foil, and bake for 30 minutes. Let stand for 5 minutes before cutting into wedges to serve.
Cheesy Bread Bites by Faith Durand
Delicious!
1 16-ounce loaf rustic white bread of French baguette
1 cup sour cream
4 scallions, minced
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
*Directions*
1. Preheat the broiler. Cut the bread into 1-inch cubes.
2. Mix the sour cream, scallions, and the cheeses in a very large bowl. It will be a loose, sticky mixture. Add the bread cubes and mix with hands until the bread is fully coated with the mixture.
3. Spread the cheesy bread cubes on the baking sheet in one even layer. Cook under the broiler for 4 minutes, or until the bread cubes are golden and the cheese is bubbly. Toss the bread with a spoon or spatula, then put the sheet back under the broiler for 2 more minutes.
4. Remove and serve while hot. Set out on a platter with a cup of toothpicks so guests can pick up hot cubes of bread with burning their fingers, or do it yourself and spear the cubes on toothpicks before serving.
Casserole dish: large baking sheet. Serves 8-12
1 16-ounce loaf rustic white bread of French baguette
1 cup sour cream
4 scallions, minced
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
*Directions*
1. Preheat the broiler. Cut the bread into 1-inch cubes.
2. Mix the sour cream, scallions, and the cheeses in a very large bowl. It will be a loose, sticky mixture. Add the bread cubes and mix with hands until the bread is fully coated with the mixture.
3. Spread the cheesy bread cubes on the baking sheet in one even layer. Cook under the broiler for 4 minutes, or until the bread cubes are golden and the cheese is bubbly. Toss the bread with a spoon or spatula, then put the sheet back under the broiler for 2 more minutes.
4. Remove and serve while hot. Set out on a platter with a cup of toothpicks so guests can pick up hot cubes of bread with burning their fingers, or do it yourself and spear the cubes on toothpicks before serving.
Casserole dish: large baking sheet. Serves 8-12
Baked Buttermilk Pancakes by Faith Duand
This recipe is a crowd pleaser!
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
1 large egg, beaten
1 1/2 cups buttermilk
1/2 tsp. vanilla extract
3 Tbsp. unsalted butter, melted
Pure maple syrup, for serving
*Directions*
1. Preheat the oven to 400F. Lightly spray the pan with nonstick cooking spray.
2. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium-sized bowl. Add the egg, buttermilk, vanilla, and butter. Whisk to combine. Do not overmix; the batter will have small lumps.
3. Pour into the prepared pan. Bake for 15 minutes, or until light golden brown and firmly set.
4. Slice into long strips and serve hot, with warm maple syrup.
Casserole dish: 10 1/2 by 15 1/2 inch jelly roll pan.
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
1 large egg, beaten
1 1/2 cups buttermilk
1/2 tsp. vanilla extract
3 Tbsp. unsalted butter, melted
Pure maple syrup, for serving
*Directions*
1. Preheat the oven to 400F. Lightly spray the pan with nonstick cooking spray.
2. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium-sized bowl. Add the egg, buttermilk, vanilla, and butter. Whisk to combine. Do not overmix; the batter will have small lumps.
3. Pour into the prepared pan. Bake for 15 minutes, or until light golden brown and firmly set.
4. Slice into long strips and serve hot, with warm maple syrup.
Casserole dish: 10 1/2 by 15 1/2 inch jelly roll pan.
Lemon Tea Bread by the editors of Southern Living!
Who doesn't love tea and lemon??!
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. lemon zest, divided
1 cup powdered sugar
2 Tbsp. fresh lemon juice
1 Tbsp. granulated sugar
*Directions*
1.Preheat oven to 350F. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 Tbsp. lemon zest. Spoon batter into a greased and floured 8 x 4-inch loaf pan.
3. Bake at 350F for 1 hour or until a wooden pick comes out clean. Let cool in pan 10 minutes. Remove from pan to a wire rack, and cool completely.
4. Stir together powdered sugar and lemon juice until smooth; spoon over top of bread, letting excess drip down sides. Stir together remaining 1 Tbsp. lemon zest and 1 Tbsp. granulated sugar; sprinkle on top of bread. Makes 1 loaf.
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. lemon zest, divided
1 cup powdered sugar
2 Tbsp. fresh lemon juice
1 Tbsp. granulated sugar
*Directions*
1.Preheat oven to 350F. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 Tbsp. lemon zest. Spoon batter into a greased and floured 8 x 4-inch loaf pan.
3. Bake at 350F for 1 hour or until a wooden pick comes out clean. Let cool in pan 10 minutes. Remove from pan to a wire rack, and cool completely.
4. Stir together powdered sugar and lemon juice until smooth; spoon over top of bread, letting excess drip down sides. Stir together remaining 1 Tbsp. lemon zest and 1 Tbsp. granulated sugar; sprinkle on top of bread. Makes 1 loaf.
S'more Puffs by the editors of Southern Living
These are soooo delicious!
12 round buttery crackers
12 milk chocolate kisses
6 large marshmallows, cut in half
*Directions*
1. Preheat oven to 350F. Place crackers on a baking sheet. Top each with 1 milk chocolate kiss and 1 marshmallow half, cut side down. Bake 2 minutes or just until marshmallows begin to melt. Let cool on a wire rack 5 minutes. Makes 12 puffs.
12 round buttery crackers
12 milk chocolate kisses
6 large marshmallows, cut in half
*Directions*
1. Preheat oven to 350F. Place crackers on a baking sheet. Top each with 1 milk chocolate kiss and 1 marshmallow half, cut side down. Bake 2 minutes or just until marshmallows begin to melt. Let cool on a wire rack 5 minutes. Makes 12 puffs.
Peanut Butter Squares by the editors at Southern Living!
4 cups sifted powdered sugar
1 package graham crackers, crushed (about 1 2/3 cups)
1 cup creamy peanut butter
1 cup butter, melted
1 cup semisweet chocolate morsels, melted
*Directions*
1. Stir together first 4 ingredients in amedium bowl. Firmly press mixture into an ungreased 13 x 9 inch pan. Spread melted chocolate evenly over cracker layer.
2. Let stand at room temperature 2 hours or until chocolate is set. Cut into squares.
*Note: Layer peanut butter squares between sheets of wax or parchment paper, and store in an airtight container up to 1 week or freeze up to 1 month.* Makes 2 dozen bars.
1 package graham crackers, crushed (about 1 2/3 cups)
1 cup creamy peanut butter
1 cup butter, melted
1 cup semisweet chocolate morsels, melted
*Directions*
1. Stir together first 4 ingredients in amedium bowl. Firmly press mixture into an ungreased 13 x 9 inch pan. Spread melted chocolate evenly over cracker layer.
2. Let stand at room temperature 2 hours or until chocolate is set. Cut into squares.
*Note: Layer peanut butter squares between sheets of wax or parchment paper, and store in an airtight container up to 1 week or freeze up to 1 month.* Makes 2 dozen bars.
Double Chocolate Peppermint Bark by Baker's Field Guide to Holiday Candy & Confections!
12 6-7 inch long red and white peppermint candy canes
1 pound couverture bittersweet or semisweet chocolate, finely chopped
1 pound couverture white chocolate, finely chopped
*Directions*
1. Line a jelly roll pan with aluminum foil, shiny side up, smoothing out any wrinkles, or line the pan with a piece of acetate.
2. Place candy canes in a heavy-duty zipper lock plastic bag, press out air, and seal bag. Crush candy canes with a rolling pin, alternately rolling and whacking candy until it is fairly uniformly crushed; aim for 1/4 inch pieces. If there is a lot of powdery residue, place candy in a strainer and shake out and discard powdery part (or save and stir into hot chocolate). You may also chop candy in a food processor fitted with a metal blade, pulsing on and off. It will make a racket, however.
3. Temper bittersweet chocolate according to the directions and spread in a thin, even layer (about 1/8 inch) all over the aluminum foil using an offset spatula. It doesn't have to be perfectly rectangular like the pan, as the candy will be broken up into random pieces. Place in refrigerator to firm while you temper the chocolate.
4. Spready tempered white chocolate in a thin, even layer over bittersweet chocolate. Immediately sprinkle chopped candy over white chocolate while it is still wet. Place bark in refrigerator until completely firm, about 20 minutes.
5. Peel off the aluminum foil. Break the bark into irregular pieces and enjoy!
1 pound couverture bittersweet or semisweet chocolate, finely chopped
1 pound couverture white chocolate, finely chopped
*Directions*
1. Line a jelly roll pan with aluminum foil, shiny side up, smoothing out any wrinkles, or line the pan with a piece of acetate.
2. Place candy canes in a heavy-duty zipper lock plastic bag, press out air, and seal bag. Crush candy canes with a rolling pin, alternately rolling and whacking candy until it is fairly uniformly crushed; aim for 1/4 inch pieces. If there is a lot of powdery residue, place candy in a strainer and shake out and discard powdery part (or save and stir into hot chocolate). You may also chop candy in a food processor fitted with a metal blade, pulsing on and off. It will make a racket, however.
3. Temper bittersweet chocolate according to the directions and spread in a thin, even layer (about 1/8 inch) all over the aluminum foil using an offset spatula. It doesn't have to be perfectly rectangular like the pan, as the candy will be broken up into random pieces. Place in refrigerator to firm while you temper the chocolate.
4. Spready tempered white chocolate in a thin, even layer over bittersweet chocolate. Immediately sprinkle chopped candy over white chocolate while it is still wet. Place bark in refrigerator until completely firm, about 20 minutes.
5. Peel off the aluminum foil. Break the bark into irregular pieces and enjoy!
Easy Marbled Candy Corn Bark by A Baker's Guide to Holiday Candy and Confections!
This is a great treat to serve on Halloween!
1 pound couverture or regular milk chocolate, finely chopped
12 ounces couverature or regular white chocolate, finely chopped
1 1/4 cups candy corn
*Directions*
1. Line a jelly roll pan with aluminum foil, smoothing out any wrinkles.
2. Melt milk and white chocolates seperately in a double boiler or in medium size bowls in the microwave. Fold half of the candy corn into the milk chocolate and spread this mixture onto the prepared pan in an even layer using an offset spatula. It doesn't have to be perfectly rectangular like the pan, as the candy will be broken up into random pieces.
3. While milk chocolate mixture is wet, dollop tablespoons of white chocolate here and there over surface. Use the tip of a butter knife to swirl chocolates together. Do not overswirl or you will lose the definition of the milk and white chocolates.
4. While mixture is still wet, sprinkle remaining candy corn over the top and press in gently with fingers to help it adhere. Place bark in refrigerator until completely firm, about 30 minutes.
5. Peel off the aluminum foil. Break the bark into irregular pieces and enjoy! Makes about 2 1/4 pounds.
1 pound couverture or regular milk chocolate, finely chopped
12 ounces couverature or regular white chocolate, finely chopped
1 1/4 cups candy corn
*Directions*
1. Line a jelly roll pan with aluminum foil, smoothing out any wrinkles.
2. Melt milk and white chocolates seperately in a double boiler or in medium size bowls in the microwave. Fold half of the candy corn into the milk chocolate and spread this mixture onto the prepared pan in an even layer using an offset spatula. It doesn't have to be perfectly rectangular like the pan, as the candy will be broken up into random pieces.
3. While milk chocolate mixture is wet, dollop tablespoons of white chocolate here and there over surface. Use the tip of a butter knife to swirl chocolates together. Do not overswirl or you will lose the definition of the milk and white chocolates.
4. While mixture is still wet, sprinkle remaining candy corn over the top and press in gently with fingers to help it adhere. Place bark in refrigerator until completely firm, about 30 minutes.
5. Peel off the aluminum foil. Break the bark into irregular pieces and enjoy! Makes about 2 1/4 pounds.
Saltwater Taffy by A Baker's Guide to Holiday Candy & Confections!
Hope you guys like it!
1 1/2 cups granulated sugar
2 tablespoons cornstarch
1/2 cup water
1/2 cup light corn syrup
1/2 tsp. salt
2 tablespoons unsalted butter, cut into 4 pieces
1/2 tsp. vanilla extract or flavoring of choice
Liquid food coloring (optional)
*Directions*
1. Lightly oil the entire surface of a jellyroll pan with canola oil. Lightly oil a pair of scissors.
2. Whisk sugar and cornstarch together in a medium size saucepan. Gradually stir water into mixture, then stir in corn syrup, salt, and butter.
3. Cook over medium heat, stirring occasionally, until sugar dissolves, then cease stirring and boil over high heat until it reaches 260F (hard ball stage). Remove form heat and stir in vanilla and food coloring, if using.
4. Scrape mixture onto prepared pan and set on rack to cool, about 20 minutes. During that time, occasionally scrape the edges up with a bench scraper, folding them over the middle. You just want to move it around a little and release any heat from underneath.
5. When the taffy is just warm and you are able to handle it, lightly oil your hands, pick up the taffy, and start to pull. Gather it together and pull, gather and pull. It will become more opaque and develop a satiny finish. Keep pulling until it starts to feel firm, about 5 minutes of continuous pulling (but it depends on the room temperature and the temperature of the candy).
6. Quickly pull taffy into ropes about 1/2 inch wide and cut 1-inch lengths with oiled scissors. Place pieces back on pan and let cool. Wrap individually when completely cooled. Makes about 50 candies.
1 1/2 cups granulated sugar
2 tablespoons cornstarch
1/2 cup water
1/2 cup light corn syrup
1/2 tsp. salt
2 tablespoons unsalted butter, cut into 4 pieces
1/2 tsp. vanilla extract or flavoring of choice
Liquid food coloring (optional)
*Directions*
1. Lightly oil the entire surface of a jellyroll pan with canola oil. Lightly oil a pair of scissors.
2. Whisk sugar and cornstarch together in a medium size saucepan. Gradually stir water into mixture, then stir in corn syrup, salt, and butter.
3. Cook over medium heat, stirring occasionally, until sugar dissolves, then cease stirring and boil over high heat until it reaches 260F (hard ball stage). Remove form heat and stir in vanilla and food coloring, if using.
4. Scrape mixture onto prepared pan and set on rack to cool, about 20 minutes. During that time, occasionally scrape the edges up with a bench scraper, folding them over the middle. You just want to move it around a little and release any heat from underneath.
5. When the taffy is just warm and you are able to handle it, lightly oil your hands, pick up the taffy, and start to pull. Gather it together and pull, gather and pull. It will become more opaque and develop a satiny finish. Keep pulling until it starts to feel firm, about 5 minutes of continuous pulling (but it depends on the room temperature and the temperature of the candy).
6. Quickly pull taffy into ropes about 1/2 inch wide and cut 1-inch lengths with oiled scissors. Place pieces back on pan and let cool. Wrap individually when completely cooled. Makes about 50 candies.
Sugar Skulls by A Baker's Field Guide to Holiday Candy & Confections!
I hear these are very sugary-awesome! I know I am a bit early on this recipe, but it gives you more time to try it out!
5 1/4 cups granulated sugar
2 tablespoons meringue powder
1-2 tablespoons water
*Icing*
6 1/2 to 7 1/2 cups confectioners' sugar, sifted
1/2 cup meringue powder
2/3 cup water
Paste food coloring
*Directions*
1. Wipe the skull mold with a clean soft dishcloth to remove any dust.
2. Whisk sugar and meringue powder together in a large bowl. Sprinkle 1 tablespoon water over sugar and whisk the mixture, then mix with your hands until sugar is moist enough that it holds together when you squeeze a clump. Add more water if necessary. It will probably need just shy of 2 tablespoons water.
3. Pack sugar mixture into mold, mounding it over the top. Press it firmly down into the mold, using an offset spatula to evenly wipe away excess. Sugar should come right up to the open edge of the mold and fill in any crevices that form the shape of the skulls face. Lift the mold high enough so that you can see the side with the skull imprint. Check to see that all nooks and crannies are completely filled with sugar.
4. Place a piece of cardboard on top of the open side and carefully invert the mold. Place cardboard on work surface and very carefully remove the mold. You should have a well-formed and detailed sugar skull on the piece of cardboard. If the skull is not to your liking (and this is simply a matter of whether you like the way it looks or not), simply reuse the sugar and try again. If the sugar is too dry, it will crumble. If it is too wet, the skull will have soft features and flow down toward the cardboard. Add more sugar or water, if necessary, until you have the right texture and you have made 10 skulls.
5. Allow skulls, still on cardboards, to dry overnight.
6. To make icing, beat 6 1/2 cups confectioners' sugar, meringue powder, and water with an electric mixer on medium speed until smooth and fluffy. Add more sugar if necessary to attain a stiff texture. Divide it into serveral bowls and tint as desired with various food colorings. Place each color in a zipper-lock plastic bag. Snip a small opening in a bottom corner of the bag and decorate skull as desired. Allow icing to dry overnight.
5 1/4 cups granulated sugar
2 tablespoons meringue powder
1-2 tablespoons water
*Icing*
6 1/2 to 7 1/2 cups confectioners' sugar, sifted
1/2 cup meringue powder
2/3 cup water
Paste food coloring
*Directions*
1. Wipe the skull mold with a clean soft dishcloth to remove any dust.
2. Whisk sugar and meringue powder together in a large bowl. Sprinkle 1 tablespoon water over sugar and whisk the mixture, then mix with your hands until sugar is moist enough that it holds together when you squeeze a clump. Add more water if necessary. It will probably need just shy of 2 tablespoons water.
3. Pack sugar mixture into mold, mounding it over the top. Press it firmly down into the mold, using an offset spatula to evenly wipe away excess. Sugar should come right up to the open edge of the mold and fill in any crevices that form the shape of the skulls face. Lift the mold high enough so that you can see the side with the skull imprint. Check to see that all nooks and crannies are completely filled with sugar.
4. Place a piece of cardboard on top of the open side and carefully invert the mold. Place cardboard on work surface and very carefully remove the mold. You should have a well-formed and detailed sugar skull on the piece of cardboard. If the skull is not to your liking (and this is simply a matter of whether you like the way it looks or not), simply reuse the sugar and try again. If the sugar is too dry, it will crumble. If it is too wet, the skull will have soft features and flow down toward the cardboard. Add more sugar or water, if necessary, until you have the right texture and you have made 10 skulls.
5. Allow skulls, still on cardboards, to dry overnight.
6. To make icing, beat 6 1/2 cups confectioners' sugar, meringue powder, and water with an electric mixer on medium speed until smooth and fluffy. Add more sugar if necessary to attain a stiff texture. Divide it into serveral bowls and tint as desired with various food colorings. Place each color in a zipper-lock plastic bag. Snip a small opening in a bottom corner of the bag and decorate skull as desired. Allow icing to dry overnight.
Easiest Fudge in the World by A Baker's Field Guide to Holiday Candy & Confections!
This really is the easiest fudge in the world!
2 pounds bittersweet or semisweet chocolate, finely chopped
4 tablespoons unsalted butter, cut into pieces
2 14-ounce cans sweetened condensed milk
*Directions*
1. Thoroughly coat all inside surfaces of a 9 x 13-inch baking pan with nonstick cooking spray.
2. Melt chocolate and butter in a double boiler or in large bowl in the microwave, stirring until smooth. Remove from heat and stir in condensed milk and vanilla extract. The mixture should be completely smooth.
3. Scrape fudge into prepared pan. Use a rubber spatula or your finger to coax fudge into corners and into an even layer.
4. Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares (8 x 5).
2 pounds bittersweet or semisweet chocolate, finely chopped
4 tablespoons unsalted butter, cut into pieces
2 14-ounce cans sweetened condensed milk
*Directions*
1. Thoroughly coat all inside surfaces of a 9 x 13-inch baking pan with nonstick cooking spray.
2. Melt chocolate and butter in a double boiler or in large bowl in the microwave, stirring until smooth. Remove from heat and stir in condensed milk and vanilla extract. The mixture should be completely smooth.
3. Scrape fudge into prepared pan. Use a rubber spatula or your finger to coax fudge into corners and into an even layer.
4. Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares (8 x 5).
Easy Easter Nests with "Eggs" by A Baker's Field Guide to Holiday Candy & Confections!
At first, I thought the stringy thingys were pretzels, but then I found out that they are chow mein noodles!
10 ounces semisweet chocolate, finely chopped
2 1/2 cups chow mein noodles (one 5-oz. can)
1/4 cup small jelly beans or candy-coated chocolate eggs
1. Line a jelly roll pan with aluminum foil, smoothing out any wrinkles. Coat metal foil with nonstick cooking spray.
2. Melt chocolate in a double boiler or in a large bowl in the microwave.
3. Very gently fold chow mein noodles into chocolate, taking care not to break them, as the longer lengths are what give you that "twig" look.
4. Spoon 7 mounds out onto the prepared pan and use your fingers to form a nest shape about 4 inches across. Make a depression in the center.
5. Refrigerate to set chocolate completely, about 30 minutes. Sprinkle a few jelly beans in the center of each nest before serving. Makes 7 nests.
10 ounces semisweet chocolate, finely chopped
2 1/2 cups chow mein noodles (one 5-oz. can)
1/4 cup small jelly beans or candy-coated chocolate eggs
1. Line a jelly roll pan with aluminum foil, smoothing out any wrinkles. Coat metal foil with nonstick cooking spray.
2. Melt chocolate in a double boiler or in a large bowl in the microwave.
3. Very gently fold chow mein noodles into chocolate, taking care not to break them, as the longer lengths are what give you that "twig" look.
4. Spoon 7 mounds out onto the prepared pan and use your fingers to form a nest shape about 4 inches across. Make a depression in the center.
5. Refrigerate to set chocolate completely, about 30 minutes. Sprinkle a few jelly beans in the center of each nest before serving. Makes 7 nests.
Cream Cheese Pound Cake!
Another one of Southern Living's delicious recipes!
1 1/2 cups butter, softened
1 (8-oz) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
Dash of salt
1 Tbsp. vanilla extract
*Directions*
1. Preheat oven to 300F. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
2. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.
3. Bake at 300F for 1 hour and 40 minutes or until a wooden pick comes out clean. Let cool in pan on a wire rack 10-15 minutes. Remove from pan to wire rack, and cool completely (about 1 hour.) Makes 10 servings.
1 1/2 cups butter, softened
1 (8-oz) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
Dash of salt
1 Tbsp. vanilla extract
*Directions*
1. Preheat oven to 300F. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
2. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.
3. Bake at 300F for 1 hour and 40 minutes or until a wooden pick comes out clean. Let cool in pan on a wire rack 10-15 minutes. Remove from pan to wire rack, and cool completely (about 1 hour.) Makes 10 servings.
Million Dollar Pound Cake!
Literally, this cake tastes like a million dollars! And it's even better, because the recipe came out of a cookbook, a.k.a, Classic Southern Desserts, by the editors at Southern Living, and, you know (if you are a reader of the Southern Living magazine) as well as I do that this recipe MUST taste good! The picture is NOT mine!
1 lb. butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 tsp. almond extract
1 tsp. vanilla extract
*Directions*
1. Preheat oven to 300 degrees. Generously grease and lightly flour a 10-inch (14 cup) tube pan. Beat butter at medium speed with an electric mixer until light yellow in color and creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
2. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (Batter should be smooth.) Stir in extracts. Pour batter into prepared pan.
3. Bake at 300F for 1 hour and 40 minutes or until a long wooden pick inserted in the center comes out clean. Let cool in pan on a wire rack 10-15 minutes. Remove from pan to wire rack, and cool completely (about 1 hour.)
*Makes 10-12 servings*
1 lb. butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 tsp. almond extract
1 tsp. vanilla extract
*Directions*
1. Preheat oven to 300 degrees. Generously grease and lightly flour a 10-inch (14 cup) tube pan. Beat butter at medium speed with an electric mixer until light yellow in color and creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
2. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (Batter should be smooth.) Stir in extracts. Pour batter into prepared pan.
3. Bake at 300F for 1 hour and 40 minutes or until a long wooden pick inserted in the center comes out clean. Let cool in pan on a wire rack 10-15 minutes. Remove from pan to wire rack, and cool completely (about 1 hour.)
*Makes 10-12 servings*
Pastel Butter Mints by A Baker's Field Guide to Holiday Candy & Confections!
Yay! I love butter mints, and I guarantee you will too!
Ingredients:
4 1/2 to 4 3/4 cups confectioners' sugar
1/2 cup unsalted butter, at room temperature, cut into pieces
2 tablespoons heavy cream or evaporated milk
Peppermint oil (such as LorAnn's)
Green, red, or yellow liquid food coloring
Directions:
1.Line a jelly roll pan with aluminum foil, smoothing out any wrinkles.
2. In a large bowl with an electric mixer on low to medium speed, beat 4 1/2 cups confectioners' sugar, butter, and cream until very soft and creamy, about 3 minutes. Once the sugar is incorporated with the other ingredients, you can beat on high speed until the desired texture is achieved. Beat in 2-3 drops of peppermint oil and 1-2 drops of food coloring, then adjust to your taste. You want a pronounced mint flavor and a pale color.
3. Pick up a piece and roll it between your palms; it should not be sticky. Add more confectioners' sugar if necessary.
4. Knead the mixture until smooth. Roll pieces into ropes about 1/2 inch around. Cut small mints off the rope, each about 2/3 inch long.
5. Spread mints onto prepared pan so that they are not touching, and allow to dry at least overnight. Shake pan 2 or 3 times during drying period to allow all sides to be exposed to air. Makes about 160 tiny mints!
*These mints are good for weddings!*
Ingredients:
4 1/2 to 4 3/4 cups confectioners' sugar
1/2 cup unsalted butter, at room temperature, cut into pieces
2 tablespoons heavy cream or evaporated milk
Peppermint oil (such as LorAnn's)
Green, red, or yellow liquid food coloring
Directions:
1.Line a jelly roll pan with aluminum foil, smoothing out any wrinkles.
2. In a large bowl with an electric mixer on low to medium speed, beat 4 1/2 cups confectioners' sugar, butter, and cream until very soft and creamy, about 3 minutes. Once the sugar is incorporated with the other ingredients, you can beat on high speed until the desired texture is achieved. Beat in 2-3 drops of peppermint oil and 1-2 drops of food coloring, then adjust to your taste. You want a pronounced mint flavor and a pale color.
3. Pick up a piece and roll it between your palms; it should not be sticky. Add more confectioners' sugar if necessary.
4. Knead the mixture until smooth. Roll pieces into ropes about 1/2 inch around. Cut small mints off the rope, each about 2/3 inch long.
5. Spread mints onto prepared pan so that they are not touching, and allow to dry at least overnight. Shake pan 2 or 3 times during drying period to allow all sides to be exposed to air. Makes about 160 tiny mints!
*These mints are good for weddings!*
Monday, April 16, 2012
Garbage pail cookies
*All credit goes to Publications International, Ltd.*
1 package white cake mix with pudding in the mix
1/2 cup unsalted butter, at room temperature
2 eggs
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 cup mini candy-coated chocolate pieces
1/2 cup salted peanuts
1/2 cup peanut butter chips
1 1/2 cups crushed salted potato chips
*Directions*
1. Preheat oven to 350F. Lightly grease cookie sheets.
2. Beat half of cake mix, butter, eggs, vanilla and cinnamon in large bowl with electric mixer at medium speed until light. Beat in remaining cake mix until well blended. Stir in candy-coated chocolate pieces, peanuts and peanut butter chips. Stir in potato chips. (Dough will be stiff)
3. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.
4. Bake 15-17 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes; transfer to wire racks to cool completely. Makes about 3 dozen cookies.
1 package white cake mix with pudding in the mix
1/2 cup unsalted butter, at room temperature
2 eggs
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 cup mini candy-coated chocolate pieces
1/2 cup salted peanuts
1/2 cup peanut butter chips
1 1/2 cups crushed salted potato chips
*Directions*
1. Preheat oven to 350F. Lightly grease cookie sheets.
2. Beat half of cake mix, butter, eggs, vanilla and cinnamon in large bowl with electric mixer at medium speed until light. Beat in remaining cake mix until well blended. Stir in candy-coated chocolate pieces, peanuts and peanut butter chips. Stir in potato chips. (Dough will be stiff)
3. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.
4. Bake 15-17 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes; transfer to wire racks to cool completely. Makes about 3 dozen cookies.
Moon Rocks
*All credit goes to Publications International, Ltd*
1 package devil's food or German chocolate cake mix with pudding in the mix
3 eggs
1/2 cup butter, melted
2 cups slightly crushed pretzel sticks
1 1/2 cups uncooked old-fashioned oats
1 cup swirled chocolate and white chocolate chips or candy-coated chocolate baking pieces
*Directions*
1. Preheat oven to 350F.
2. Blend cake mix, eggs and butter in large bowl. Stir in crushed pretzels, oats and chocolate chips. (Dough will be stiff)
3. Drop dough by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
4. Bake about 12 minutes or until set. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely. Makes about 3 dozen cookies.
1 package devil's food or German chocolate cake mix with pudding in the mix
3 eggs
1/2 cup butter, melted
2 cups slightly crushed pretzel sticks
1 1/2 cups uncooked old-fashioned oats
1 cup swirled chocolate and white chocolate chips or candy-coated chocolate baking pieces
*Directions*
1. Preheat oven to 350F.
2. Blend cake mix, eggs and butter in large bowl. Stir in crushed pretzels, oats and chocolate chips. (Dough will be stiff)
3. Drop dough by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
4. Bake about 12 minutes or until set. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely. Makes about 3 dozen cookies.
Crunchy Peach Cake
*All credits go to Publications International, Ltd*
1 package yellow cake mix without pudding in the mix
1 container peach yogurt
1 egg
1/4 cup peach all-fruit spread
3/4 cup square whole-grain oat cereal with cinnamon, slightly crushed
Whipped cream (optional)
*Directions*
1. Place oven rack in center of oven; preheat oven to 350F. Lightly grease 8-inch square baking pan. 2. Beat yogurt, cake mix and egg in medium bowl with electric mixer at low speed about 1 minute or until blended. Increase speed to medium; beat 1-2 minutes or until smooth. 3. Spread batter in prepared pan. Drop fruit spread by 1/2 teaspoonfuls over cake batter. Sprinkle with cereal. 4. Bake about 25 minutes or until a toothpick comes out clean. Cool on wire rack. Serve with whipped cream, if desired. Makes 9 servings.
1 package yellow cake mix without pudding in the mix
1 container peach yogurt
1 egg
1/4 cup peach all-fruit spread
3/4 cup square whole-grain oat cereal with cinnamon, slightly crushed
Whipped cream (optional)
*Directions*
1. Place oven rack in center of oven; preheat oven to 350F. Lightly grease 8-inch square baking pan. 2. Beat yogurt, cake mix and egg in medium bowl with electric mixer at low speed about 1 minute or until blended. Increase speed to medium; beat 1-2 minutes or until smooth. 3. Spread batter in prepared pan. Drop fruit spread by 1/2 teaspoonfuls over cake batter. Sprinkle with cereal. 4. Bake about 25 minutes or until a toothpick comes out clean. Cool on wire rack. Serve with whipped cream, if desired. Makes 9 servings.
Sunday, April 15, 2012
Blueberry Cream Cheese Pound Cake
*All credits go to the editors at Publications International, Ltd.*
1 package pound cake mix, divided
1 1/2 cups fresh blueberries
5 ounces cream cheese, softened
2 eggs
3/4 cup milk
Powdered sugar (optional)
*Directions*
1. Preheat oven to 350F. Grease a 9x5-inch loaf pan. 2. Place 1/4 cup cake mix in medium bowl; add blueberries and toss until well coated. 3. Beat cream cheese in large bowl with electric mixer at medium speed 1 minute or until light and fluffy. Add eggs, one at a time, beating well after each addition. 4. Add remaining cake mix alternately with milk, beginning and ending with cake mix, beating well after each addition. Beat 1 minute at medium speed or until light and fluffy. 5. Fold blueberry mixture into batter; pour batter into prepared pan. Bake 55-60 minutes or until toothpick inserted into center comes out clean. 6. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar, if desired.
1 package pound cake mix, divided
1 1/2 cups fresh blueberries
5 ounces cream cheese, softened
2 eggs
3/4 cup milk
Powdered sugar (optional)
*Directions*
1. Preheat oven to 350F. Grease a 9x5-inch loaf pan. 2. Place 1/4 cup cake mix in medium bowl; add blueberries and toss until well coated. 3. Beat cream cheese in large bowl with electric mixer at medium speed 1 minute or until light and fluffy. Add eggs, one at a time, beating well after each addition. 4. Add remaining cake mix alternately with milk, beginning and ending with cake mix, beating well after each addition. Beat 1 minute at medium speed or until light and fluffy. 5. Fold blueberry mixture into batter; pour batter into prepared pan. Bake 55-60 minutes or until toothpick inserted into center comes out clean. 6. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar, if desired.
Double Chocolate Chip Snack Cake
*All credit and pictures go to the editors of Publications International, Ltd.*
1 package devil's food cake mix with pudding in the mix, divided
2 eggs
1/2 cup water
1/4 cup vegetable oil
1/2 tsp. cinnamon
1 cup semisweet chocolate chips, divided
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
3/4 cup white chocolate chips
*Directions*
1. Preheat oven to 350F. Grease a 9-inch round cake pan. Reserve 3/4 cup cake mix; set aside. 2. Pour remaining cake mix into large bowl. Add eggs, water, oil and cinnamon; beat with electric mixer at medium speed for 2 minutes. Remove 1/2 cup batter.* Spread remaining batter in prepared pan; sprinkle with 1/2 cup chocolate chips. 3. Combine reserved cake mix and brown sugar in medium bowl. Stir in butter and remaining 1/2 cup chocolate chips; mix well. Sprinkle mixture over batter in pan. 4. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean and cake springs back when lightly touched. 5. Place white chocolate chips in resealable plastic food storage bag; seal bag. Microwave at HIGH 10 seconds; knead bag gently. Repeat until chips are melted. Cut of 1/4 inch from corner of bag with scissors; drizzle chocolate over cake. Cool cake on wire rack before cutting into wedges. *If desired, extra batter can be used for cupcakes. Pour batter into 2 foil or paper cupcake liners placed on baking sheet; bake at 350F for 20-25 minutes or until a toothpick comes out clean.
1 package devil's food cake mix with pudding in the mix, divided
2 eggs
1/2 cup water
1/4 cup vegetable oil
1/2 tsp. cinnamon
1 cup semisweet chocolate chips, divided
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
3/4 cup white chocolate chips
*Directions*
1. Preheat oven to 350F. Grease a 9-inch round cake pan. Reserve 3/4 cup cake mix; set aside. 2. Pour remaining cake mix into large bowl. Add eggs, water, oil and cinnamon; beat with electric mixer at medium speed for 2 minutes. Remove 1/2 cup batter.* Spread remaining batter in prepared pan; sprinkle with 1/2 cup chocolate chips. 3. Combine reserved cake mix and brown sugar in medium bowl. Stir in butter and remaining 1/2 cup chocolate chips; mix well. Sprinkle mixture over batter in pan. 4. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean and cake springs back when lightly touched. 5. Place white chocolate chips in resealable plastic food storage bag; seal bag. Microwave at HIGH 10 seconds; knead bag gently. Repeat until chips are melted. Cut of 1/4 inch from corner of bag with scissors; drizzle chocolate over cake. Cool cake on wire rack before cutting into wedges. *If desired, extra batter can be used for cupcakes. Pour batter into 2 foil or paper cupcake liners placed on baking sheet; bake at 350F for 20-25 minutes or until a toothpick comes out clean.
Topsy-Turvy Banana Crunch Cake
*All credit goes to the editors at Publications Internationals, Ltd.*
1/3 cup uncooked old-fashioned oats
3 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1/4 tsp. ground cinnamon
2 tablespoons butter
2 tablespoons chopped pecans
1 package yellow cake mix without pudding in the mix
1/2 cup sour cream
1/2 cup mashed banana (about 1 medium)
1 egg
*Directions*
1. Preheat oven to 350F. Lightly grease an 8-inch square baking pan. 2. Combine oats, brown sugar, flour and cinnamon in a small bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Stir in pecans. 3. Beat cake mix, sour cream, banana and egg in medium bowl with electric mixer at low speed about 1 minute or until blended. Increase speed to medium; beat 1-2 minutes or until smooth. Spoon half of batter into prepared pan; sprinkle with half of oat topping. Repeat with remaining batter and topping. 4. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.
1/3 cup uncooked old-fashioned oats
3 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1/4 tsp. ground cinnamon
2 tablespoons butter
2 tablespoons chopped pecans
1 package yellow cake mix without pudding in the mix
1/2 cup sour cream
1/2 cup mashed banana (about 1 medium)
1 egg
*Directions*
1. Preheat oven to 350F. Lightly grease an 8-inch square baking pan. 2. Combine oats, brown sugar, flour and cinnamon in a small bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Stir in pecans. 3. Beat cake mix, sour cream, banana and egg in medium bowl with electric mixer at low speed about 1 minute or until blended. Increase speed to medium; beat 1-2 minutes or until smooth. Spoon half of batter into prepared pan; sprinkle with half of oat topping. Repeat with remaining batter and topping. 4. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.
S'More Snack Cake
Here is the first recipe out of this cookbook!
1 package yellow cake mix with pudding in the mix, plus ingredients to prepare mix
1 cup chocolate chunks, divided
1 1/2 cups miniture marshmallows
1 cup bear-shaped graham crackers (honey or chocolate flavor)
*Directions*
1. Preheat oven to 350F. Grease a 13x9-inch baking pan. 2. Prepare cake mix according to package directions. Spread batter in prepared pan. Sprinkle with 1/2 cup chocolate chunks. 3. Bake for 30 minutes. Remove cake from oven; sprinkle with remaining 1/2 cup chocolate chunks and marshmallows. Arrange bear-shaped graham crackers evenly over top of cake. 4. Return cake to oven; bake 8 minutes or until marshmallows are golden brown. Cool completely before cutting. Makes 24 servings. *ALL CREDIT AND PICTURES GOES TO KIDS' CAKE MIX FUN AND MORE COOKBOOK!*
1 package yellow cake mix with pudding in the mix, plus ingredients to prepare mix
1 cup chocolate chunks, divided
1 1/2 cups miniture marshmallows
1 cup bear-shaped graham crackers (honey or chocolate flavor)
*Directions*
1. Preheat oven to 350F. Grease a 13x9-inch baking pan. 2. Prepare cake mix according to package directions. Spread batter in prepared pan. Sprinkle with 1/2 cup chocolate chunks. 3. Bake for 30 minutes. Remove cake from oven; sprinkle with remaining 1/2 cup chocolate chunks and marshmallows. Arrange bear-shaped graham crackers evenly over top of cake. 4. Return cake to oven; bake 8 minutes or until marshmallows are golden brown. Cool completely before cutting. Makes 24 servings. *ALL CREDIT AND PICTURES GOES TO KIDS' CAKE MIX FUN AND MORE COOKBOOK!*
I've finally got it!
Here's the story: For Christmas, I got a cookbook dedicated to kids cooking, and, so, hopefully I won't get into trouble for this, but I'm going to post every single recipe from this cookbook onto this blog! My next post will be of the first recipe, so get your kids cookin'!
A new makeover on ice cubes
Okay, I admit it, the makeover is not so new, but whatever, lol.
1-2 ice trays, emptied of ice cubes
1 small pitcher of already-made lemonade (I decided to use lemonade for this demonstration)
*Directions*
Pour lemonade into the ice trays, and stick in the freezer, but it doesn't matter how long they are in there. When they are frozen and ready to come out, crack the trays and drop a couple into a glass of lemonade, so the lemonade won't be watered down. Don't you just hate that?
1-2 ice trays, emptied of ice cubes
1 small pitcher of already-made lemonade (I decided to use lemonade for this demonstration)
*Directions*
Pour lemonade into the ice trays, and stick in the freezer, but it doesn't matter how long they are in there. When they are frozen and ready to come out, crack the trays and drop a couple into a glass of lemonade, so the lemonade won't be watered down. Don't you just hate that?
Introduction to the Blog!
Welcome to my first blogspot.com blog! I'm kinda new at this, so if ya'll have any tips and suggestions as to what I can do to improve my blog, please don't hesitate to tell me! So, I'm pretty sure you guys are wondering why I picked Pretty Little Bakers as my blog name, and you (if you're a big TV freak like me) probably know where I got my name from: the hit TV show Pretty Little Liars. Well, I'm here to tell you that you are absolutely right! I don't watch the show, but my friend does, and she just happened to come into mind when I was deciding what to name this blog. So, this blog was simply created to share with you wonderful people what the world of cooking means to me! Since there is an 's' at the end of bakers, I should tell you what that's about. I come from a whole world of bakers, so, I guess I had them in mind too. I hope this gave you enough about my interesting life in the wonderful world of cooking. Totes!
Copykat Recipe courtsey of Stephanie Manley
This recipe is from Copykat.com, created by Stephanie Manley. This recipe is for Cinnabon's Cinnamon Roll Icing-yum! Hope you guys like it, because I've never tried it! Lol.
1 pound margarine
2 pck. cream cheese
2 pounds powdered sugar (8 cups unsifted)
2 tsp. lemon juice or lemon extract
2 tsp. vanilla extract.
*Directions*
Allow the margarine and cream cheese to reach room temperature, then beat them together in a bowl with a mixer. Slowly add in all the powdered sugar. Once all of the sugar is in the bowl, mix for at least an additional 12 minutes. When the frosting is almost done, add in the lemon juice or extract and the vanilla. Enjoy! (The picture is also from copykat.com)
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