Sunday, August 5, 2012
I'm back!
Hey guys! I'm soooo sorry I wasn't on in forever! I just needed a break, and I didn't have anything else to post:/. :) I will try harder to put more on!
Tuesday, May 22, 2012
Pico de Gallo!
I made this in my Spanish class and it was delish!
1 tomato
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 Tbsp. fresh lime juice
2 Tbsp. minced seeded jalapeno chilies (about 1 medium)
1 garlice clove, minced
*Directions*
Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 4 hours ahead.) Cover; chill.
1 tomato
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 Tbsp. fresh lime juice
2 Tbsp. minced seeded jalapeno chilies (about 1 medium)
1 garlice clove, minced
*Directions*
Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 4 hours ahead.) Cover; chill.
Saturday, April 28, 2012
Cream Cheese Brownie Sundaes!
Here is the epic recipe for cream cheese brownie sundaes!
http://www.myrecipes.com/recipe/cream-cheese-brownie-sundaes-10000000488446/
http://www.myrecipes.com/recipe/cream-cheese-brownie-sundaes-10000000488446/
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.
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