S'mores Bars

I made these for a family dinner.  They sure did taste like S'mores!  Gooey, Chocolatey, Marshmallowy, and Graham crackery!  We ate them all up!

Found here

Grilled Pineapple

Have you been to a Brazilian Grill yet?  Or lately?  I am in LOVE with the grilled pineapple they serve there!  And believe it or not, they are super easy to make-especially if you are already planning on grilling!  There is only 3 ingredients, and it is quick too!  These are sweet, and warn, and the sugar caramelizes a little while grilling it, the whole family loves these!

"Wickedly Awesome" Turtle Brownies

I dare you to find me a better tasting brownie recipe than these.  Seriously.  Try to one up me.  These are hands down, the BEST brownies I have ever had, and I can never go back.  (And never fear you silly nut haters-or legitimate allergy sufferers, this nut lover has even left them out of a batch, and they were just as good being chocolate and caramel brownies, never fear!). The interesting thing about these brownies is that you use cake mix.  Yeah, cake mix, crazy, I know.  But these are to die for.  I am totally not exaggerating either.  Make them, and please don't send any marriage proposals afterwards, I'm taken.

Vanilla Sugar

 Vanilla sugar is extremely easy to make.  All it takes is 2 ingredients, mix them together, then you are done.  Vanilla sugar has a very vanilla-y taste, and you get the awesome vanilla bean specks. I love this stuff!  Use it in sugar cookies, use it to make ice cream, or cake, or breads.  You can replace sugar with it is most recipes.

Cinnamon Chip Scones

 My Mom and sister found this recipe, and let me tell you, these were the best scones I have ever had.  I am not even kidding.  Now I prefer my scones to be a little more moist.  I feel like there is nothing worse than a dry scone. Blech. Makes me need a drink just thinking about it.  These were perfect pair with some eggs and fruit for a delicious breakfast.  My kids thought they were the best things since sliced bread too.  I had to place a limit on how may they could eat because I'm pretty sure they wanted to steal the plate, and hide in some closet somewhere to devour the sweet sweet little cinnamon morsels....and I may or may not have wanted to do the same thing....

Peanut Butter Oatmeal Bars

These bars are delicious!  They remind me of Summer. Just the perfect little treat.  I am pretty sure I could gobble up the whole pan if I let myself.  So make sure you make these to share! They are the perfect combination of peanut butter, chocolate, and oatmeal. They are easy to make, and you probably have most of the ingredients in your pantry right now! Isn't chocolate and peanut butter like the perfect combination?  And then you throw oats in there too? Divine.

Nuts and Coco-nuts!

Oh Nuts, has such great quality nuts, and I get excited to use them every year.  This year I was able to get some coconut and some pecans (2 of my favorites, YUM!), and had a few recipes in mind to try out with them.  Both recipes are quick, easy, and festive!  Looking for some nuts or candies or dried fruits this baking season (or any baking season), head on over to Oh Nuts! and pick some up!

Our first recipe comes from Rachel Shultz.  It is a Pumpkin Crisp. I made this just after Thanksgiving, and it was REALLY good.  It has a nice crumb topping that when combined with the pecans, is really fantastic!

Easy Petits Fours

I love Petits Fours.  Any other little cake lovers out there!?  I have attempted to make these before and it was an epic fail.  So then I stumbled upon these on Pinterest at iambaker and decided to give them a go.  There are just 3 ingredients (if you are choosing to make your own fondant, and the creativity is limitless when it comes to decorating.  I made these yesterday for Valentine's day and only had time to cover 3 cakes (Oreo cakesters.  Easy, right?).  They were a gift to my hot Valentine.  We dropped a few off for him at work with some cupcakes!

Homemade Butterfingers

 This is a recipe that has been going around Pinterest.  And I LOVE Butterfingers.  I was skeptical.  But I thought I would give it a shot.  They ended up turning out pretty well!  Not exactly like a Butterfinger, they are just a little softer, BUT  they have a taste very VERY similar to a Butterfinger, and who woulda' thunk, CANDY CORN!?

Found Here: Plain Chicken

Ingredients:
1 lb. candy corn
16oz jar peanut butter (we always use Peter Pan because it's awesome)
16oz pkg. chocolate candy coating



Directions:
1. Melt candy corn in microwave on high 1 minute. Stir
2. Continue cooking in 15-second intervals til melted, stirring after each interval.
3.  Once melted, stir in peanut butter. (Make sure it is all melted!  And make sure you didn't go to the gym and work out your arms the day you make this.  It is an arm workout)
4. Spread mixture in an 8x8 pan lined with parchment.
5. Cool completely. Cut into squares.
6. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

 Ok, Yum.  Yeah, seriously.  I found this while neglecting my duties and spending time on Pinterest.  And let me tell you, this is good.  We paired it with Blue Bell Vanilla Bean Ice cream, and it was a hit!  3 desserts in 1, who can go wrong there?

 found on Kevin and Amanda

 Ingredients:

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping (we didn't have any of this so I left it out, turned out just fine, maybe next time we'll get some to use).

Directions:

1. Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes.
2. Add the eggs and vanilla and mix well to thoroughly combine.
3. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined.
4. Stir in chocolate chips.
5. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.
6. Top with a layer of Oreos.
7. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix.
8. Pour the brownie batter over the cookie dough and Oreos.
9. Bake at 350 degrees F for 45-55 minutes.

yes please!

Peanut Butter Cup Caramel Shortbread Bars (aka PB Twix)

 I found this recipe on Our Best Bites (a fav of mine), and knew right away that I wanted to try them.  But, the spouse and I are trying to cut back on our sugar and eat better so we can both get our post baby bods back.  But then we were planning on having our Church's missionaries over for dinner and I decided we needed a dessert.  So I decided to make half a batch so there wouldn't be too many leftovers (especially with candy crazed Easter on the Horizon!).  These little buggers took a little longer to make than I had anticipated, so they spent some time in the freezer (leave yourself some time to make these-believe me they are worth it!).  While making them I was worried that they weren't going to turn out to be what me and my taste buds had envisioned,  But as soon as we tried them I knew it was love.  There were seriously sooo good.  After sampling, the man of the house said they wouldn't make it to tomorrow, and they almost didn't!  The addition of the Reeses instead of just plain chocolate made these amazing!  If you have a free afternoon, I would suggest giving these a try!

This is a day after pic (of the last one) so it isn't the best example.  If you want a good representation, check out the finished product on Our Best Bites!  And I'll be sure to get a picture before we inhale our next goody!-And next time I make these I will be sure to watch the chocolate a little more closely!

Ingredients:

1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
1-3 tablespoons cream (1 if using Kraft caramels, 3 for firmer or homemade caramel)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)

Directions: 

1. Preheat oven to 300. Grease a 9×13″ pan.
2. In a large bowl, combine the butter, sugar, flour, and vanilla until the mixture comes together.
3. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling.
4. Bake for 35-45 minutes or until the crust is lightly golden.
5.  When cooked, run a knife around the edges of the bars. Allow to cool completely.
6. Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth.
7. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
8. In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth (Mine were past the smooth point but not yet burnt, so be careful!!!), stirring each 45 seconds.  Spread over the cooled caramel.
9. Place in refrigerator for 1-2 hours or until the chocolate layer is solid.
10.  Cut into squares and serve!!!  (store in a cool/dry place, like your fridge)

Best EVER Homemade Brownies

 

Sorry, I know it has been a while, but I have been a little busy with this.  #2.  And boy do we love him!-Though I think big sister is his biggest fan!

This next recipe I found on Buns in My Oven.  I am SO glad I found this recipe and blog.  I was looking for a brownie recipe and stumbled upon this one.  I have always been "ok" with homemade brownies, always preferring the boxed stuff.  But these were so chocolatey (and a little rich), that I will have to make them again.  I don't think any homemade brownies could ever taste boxed, but that is the beauty of these.  They hold their own, and have their own fantastic flavor that goes perfect with some hot fudge and ice cream...and sprinkles...and nuts. I have finally accepted homemade brownies, they are different, and with these, that's ok.

 

Ingredients: (I cut the recipe in half and cooked it in an 8x8-but feel free to make a full batch!)

1 cup (2 sticks) butter

2 1/4 cups sugar

4 large eggs

1 1/4 cups cocoa powder
1 teaspoon salt

1 teaspoon baking powder

1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips

Directions:

1. Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3.  Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips until well combined.
5. Pour into greased pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.  Cool on a wire rack.
6.  Cut and ENJOY!

Brownie Covered Oreos

I found this recipe on Picky Palate.  I love Picky Palate.  If you haven't visited her website yet, I highly recommend you take a peak, especially with Christmas coming up!  She has some yummy treat ideas!  We are huge Oreo fans here, especially my slave driving 17 month old.  So when I saw this recipe I was excited to try it.  It is easy, your fingers get messy, and it really does taste good.  Just make sure you have someone to share them with so you don't consume them all on your own!

Ingredients:1 Brownie mix

1 package Oreos
White chocolate, melted for drizzle (Picky Palate used a Wilton White frosting pen)
White nonpareils Sprinkles (or any kind of sprinkles)


Directions:
1. Preheat oven to 350 degrees F.
2. Prepare brownie batter according to package directions. Leave in mixing bowl.
3. Spray cupcake/muffin pan GENEROUSLY (you do not want the oreos to stick)
4. Dip Oreos in brownie batter then place in bottom cupcake/muffin pan. 
5. Bake for 12-15 minutes.  *I found that 12 minutes was long enough.
6. As soon as you take the brownies out of the oven run a plastic knife along the edges of the brownies.-This is so the cookies do NOT STICK TO THE PAN!  So it is a very important step :)
7. Let cool for 5 minutes, remove from pan.
8. Drizzle with melted white chocolate and sprinkle sprinkles over the top

Pomegranate Gelato

I know, I know, it has been a while since I have posted.  But for those of you (if any of you haven't given up on me yet) who haven't figured it out yet, we are expecting baby number 2!  So I haven't been feeling well.  But I have 3 posts ready to be published (almost) that I have been slacking on, so stick with me if you want some good recipes! 

I received some free POM Pomegranate juice from POM recently and decided to use it in a sorbet.  But after looking through ideas/recipes I decided on a Gelato.  It wasn't bad.  Not 100% like a Gelato, but pretty good.  We are big Gelato fans!  It is important to use POM juice with this recipe because from what I have read, other juices will turn the Gelato a grayish color.  So stick with the POM!  This stuff is good, and good for you!

Recipe found on Epicurious.com

Ingredients:

1 1/2 cups heavy cream

1/2 cup whole milk
3/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 1/4 cups bottled pomegranate juice
1/3 cup pomegranate liqueur such as PAMA  (I omitted this)
1 teaspoon fresh lemon juice

Directions:
1. Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.

2. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
3. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
4. Soften gelato slightly in refrigerator, about 20 minutes, before serving.

*can garnish with pomegranate seeds or whatever else you want to add. I ate mine with chocolate chips!

Darning Baker's Challenge

Gingerbread House! So I joined an online group here we bake something once a month then post about it. It is pretty cool and hopefully will get me to try new things. This month, being December and all, was Gingerbread Houses. I had never made one (personally) that was not graham cracker, so it was fun. Here are some pictures, and recipe to follow! (I cut the recipe for the house in half since I only made one.

Spicy Gingerbread Dough (from Good Housekeeping) http://www.goodhousekeeping.com/recipefinder/spicy-gingerbread-dough-157...

2 1/2 cups (500g) packed dark brown sugar
1 1/2 cups (360mL) heavy cream or whipping cream
1 1/4 cups (425g) molasses
9 1/2 cups (1663g) all-purpose flour
2 tablespoon(s) baking soda
1 tablespoon(s) ground ginger

1. In very large bowl, with wire whisk (or with an electric mixer), beat brown sugar, cream, and molasses until sugar lumps dissolve and mixture is smooth. In medium bowl, combine flour, baking soda, and ginger. With spoon, stir flour mixture into cream mixture in 3 additions until dough is too stiff to stir, then knead with hands until flour is incorporated and dough is smooth.

2. Divide dough into 4 equal portions; flatten each into a disk to speed chilling. Wrap each disk well with plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.

3. Grease and flour large cookie sheets (17-inch by 14-inch/43x36cm)

4. Roll out dough, 1 disk at a time on each cookie sheet to about 3/16-inch thickness. (Placing 3/16-inch dowels or rulers on either side of dough to use as a guide will help roll dough to uniform thickness.)

5. Trim excess dough from cookie sheet; wrap and reserve in refrigerator. Chill rolled dough on cookie sheet in refrigerator or freezer at least 10 minutes or until firm enough to cut easily.

6. Preheat oven to 300 degrees F (149C)

7. Use chilled rolled dough, floured poster board patterns, and sharp paring knife to cut all house pieces on cookie sheet, making sure to leave at least 1 1/4 inches between pieces because dough will expand slightly during baking. Wrap and reserve trimmings in refrigerator. Combine and use trimmings as necessary to complete house and other decorative pieces. Cut and bake large pieces and small pieces separately.

8. Chill for 10 minutes before baking if the dough seems really soft after you cut it. This will discourage too much spreading/warping of the shapes you cut.

9. Bake 25 to 30 minutes, until pieces are firm to the touch. Do not overbake; pieces will be too crisp to trim to proper size.

10. Remove cookie sheet from oven. While house pieces are still warm, place poster-board patterns on top and use them as guides to trim shapes to match if necessary. Cool pieces completely before attempting to assemble the house.

Royal Icing:

1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.

I also made stained glass windows, but instead of using hard candy, I used Gummy Bears! I wanted to add more detail but it was a busy week and I was tired..

Baked Carmel Popcorn for a rainy day

So it was when I was sitting on the couch trying to ignore the little voice in my head telling me that I want something sweet that I realized I had all the ingredients to make this yummy fall treat!  (FYI, unless you have a lot of people eating this...like 10 :)  I would cut the recipe in half-I always do)

Baked Caramel Corn

6-8 qts. Popped popcorn (2 batches) 

Bring to a boil (don't be impatient like me a put the heat on high.  Keep it at medium and play the patience game!!!):

      1 cup of butter/margarine   pinch of salt

      2 cups brown sugar, packed   ½ tsp. Cream of tartar

      ½ tsp. baking soda

Coat popcorn and bake on cookie sheet at 250 for 15 minutes.  Store in covered container.   

An easy way to coat the popcorn is to put the popcorn and coating in a brown paper grocery bag and shake-that's what we did when I was a kid.