Pages

Tuesday

Easy Hand Rolled Sugar Cookies

Ask my husband, when we were first married I couldn't even boil water! Yes! It's true! I turned to a great website to help teach me how to cook and to find great recipes. All these years later I still turn to them for good recipes! I found these easy and fast cookies here. Soft, warm, sugar covered cookies are my kids favorite! My favorite is the smell and feeling in my house while I bake up memories! 



Ingredients:

1 cup unsalted butter, softened
1 1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder

white sugar for rolling

Directions:

Preheat oven to 350 degrees F (190 degrees C).

In a large bowl cream together butter and 1 1/2 cup white sugar until fluffy and smooth. Beat in egg and vanilla just until incorporated.

In a separate bowl whisk together flour, baking soda, and baking powder. Gradually blend dry ingredients into the creamed mixture.

Roll dough into golf ball sized balls, and cover in white sugar. Place on a cookie sheet with a Silicone baking pad.

Bake 8 to 10 minutes in preheated oven, or until golden brown. Let stand on cookie sheet at least 5 minutes before removing to cool.


Tips:

Unsalted Butter:  I always bake with unsalted butter. Unsalted butter is made from a higher quality of cream, so there is no need to cover the taste with salt. The only exception is rice crispy treats, I always make them with salted butter.

Creaming: creaming butter and sugar together is the most important step in making delicious, soft, fluffy cookies.  I don't ever make cookies and not cream the butter and sugars together.



Silicone Baking Sheets: I think they are miracles sent from heaven! Invest in a good one, you will never go back.


Monday

Brownie Batter Chocolate Fudge Cupcakes

Ummmm.... HELLO! Where have you been all my life? These Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Frosting from Kevin & Amanda  are a chocolate lovers dream! Our little guy requested these for his fifth birthday celebration, and we all enjoyed them, we even licked our cupcake wrappers clean!


Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Frosting 

Ingredients: 


Brownie Batter


1/4 cup unsalted butter, melted
1/3 cup sweetened condensed milk
1/3 cup milk
1 box devils food cake mix

Directions:

Combine all ingredients in a large bowl and mix on medium speed for 2 minutes until well combined. Using a small scoop (about 1.5 tablespoon) drop batter onto baking sheet lined with parchment paper and freeze overnight.

Ingredients: 

Cupcakes


1 box devils food cake mix
1 (3.9 ounce) package Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Directions: 

Preheat oven to 325 degrees F. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a large bowl and mix on medium speed for 2 minutes until well combined. Stir in chocolate chips. Using a large scoop drop batter into the cupcake liners, filling about 2/3 full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 minutes. Allow to cool completely before frosting.

Ingredient: 

Frosting


1 1/2 cups unsalted butter, softened
1 cup powdered sugar
3/4 cup unsweetened cocoa powder (Hershey's Special Dark Cocoa)
pinch of sea salt
3/4 cup light corn syrup
1 teaspoon vanilla
8 oz milk chocolate chips, melted but cooled

Directions: 

Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape bowl as needed. Add corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape bowl and add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds.




Makes about 24 cupcakes.
Happy Baking!

Thursday

Raspberry Swirl Sweet Rolls

These Raspberry Swirl Sweet Rolls are deliciously tangy and bright tasting. The soft supple dough packs the bright lemon zest, and the sweet tangy raspberries are twisted throughout the dough, to make a perfectly sweet and fresh treat! You will add these to you favorites list, and they are well worth the work! 




Raspberry Swirl Sweet Rolls 

Ingredients:

Dough
1 cup milk
2/3 cup sugar
1 1/2 tablespoons dry active yeast
1/2 cup unsalted butter, softened 
2 large eggs, lightly beaten
1 teaspoon finely grated lemon zest 
1/2 teaspoon fine sea salt 
4 1/2 cups all-purpose flour, plus more for dusting 

Filling
10 ounces frozen raspberries, not thawed 
1/4 cup plus 2 tablespoons sugar 
1 teaspoon cornstarch 

Glaze 
3/4 cup confectioners' sugar
3 tablespoons unsalted butter, melted 
1 1/2 tablespoons heavy cream 

unwaxed, unflavored dental floss

Directions: 
In a small saucepan, warm the milk over low heat until it's 95 degrees F. Pour milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. 

To the foamy yeast mixture add the softened butter, eggs, lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough form, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. 

Scrape the dough out onto a lightly floured surface and knead it with your hands. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours. 

Line the bottom of a 9x13 baking pan with parchment paper, allowing paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured working surface and, using a rolling pin, roll it into a 10 by 24 inch rectangle. 


In a medium bowl, toss the frozen raspberries with sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24 inch long log. Working quickly, cut the log into quarters. Cut each quarter into 3 slices and arrange them in the baking pan. (This is where you use the dental floss, an old trick my mother taught me) 


Scrape any berries and juice from the work surface into the baking between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours. (If making ahead of time, after the rolls have risen, you may cover and refrigerate overnight and then return to room temperature before baking. 

Preheat the oven to 425 degrees F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes. 

In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable. 

Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature. 

Recipe from Food and Wine 

Happy Baking! 

Friday

Fudge, I Love You!

This Fudge, I Love You! is an easy, simple, uncomplicated version of yummy, creamy fudge - remember baby steps, baby steps! No candy thermometers yet, no fancy adds yet, just simple and easy for one of our first fudge adventures together.  



Fudge, I Love You!  

Ingredients: 

3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk 
12 ounce package chocolate chips 
7 oz jar marshmallow cream 
1 teaspoon mexican vanilla 


Directions: 

Prepare 9 x 13 baking pan, by covering the interior bottom and sides of the dish with tin foil.  

Over medium heat combine sugar, margarine, and evaporated milk in a saucepan. Remaining on medium heat bring mixture to a boil, boil for 5 minutes, stirring constantly.  

Remove from the heat and stir in the chocolate chips, mixing until they are melted and mixture is smooth. Add the marshmallow cream and vanilla, mix until the marshmallow cream is blended well into the chocolate mixture. Pour fudge into prepared baking pan, and allow to cool. 


Once the fudge has cooled and set up. Lift foil out of pan for easy cutting, or use a heart shaped cookie cutter to cut servings. 

Happy Baking! 


Thursday

Weeknight Lasagna Toss


Everyone in our house loves this quick lasagna it's a one-pot-wonder! There is nothing better than an amazing meal and only getting one pot dirty. We always forget how wonderful and inviting this Weeknight Lasagna Dish is and how comforting it is at the end of a long day.  
Weeknight Lasagna Toss
kraft.com

Ingredients:

1 pounds lean ground beef
2 green peppers, chopped
3 cloves garlic, finely chopped
1 jar (26oz) spaghetti sauce 
1 2/3 cups water
1/4 cup Kraft Zesty Italian Dressing
12 lasagna noodles, broken into quarters
1 cup shredded mozzarella cheese

Directions:

Brown meat in a large (4 qt.) saucepan on medium heat; drain. 

Add peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. 

Stir in noodles; taking time to separate each noodle so it cooks properly,  reduce heat to medium-low. Cover.

Cook stirring occasionally, for 10 to 15 minutes or until noodles are tender. 

Turn heat off and sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted.

Tuesday

Double Load Seven Layer Bars

Years ago we found the cutest little cafe when we lived just outside of Phoenix, Arizona. They had the most delicious, gooey, rich and crunchy Seven Layer Bars in the world! Seeing how we live hundreds of miles away now (dramatic sobbing) we've had to come up with our own version. That's why this Seven Layer Bar is called Double Load, it's about double a regular recipe, but it's the closest thing we found to Next's Seven Layer Bars. Warning: make sure people are home when you make them, or you're bound to eat them all! 





Double Load Seven Layer Bars

Ingredients:

1 cup unsalted butter
3 cups graham cracker crumbs
1 cup semisweet chocolate chips 
1 cup milk chocolate chips
1 cup butterscotch chips 
1 cup caramel bits 
2 cups chopped walnuts 
2 14 ounce can sweetened condensed milk 
2  cups shredded coconut 
2/3 cup shredded coconut 

Directions:

Preheat oven to 350 degrees F. 

Place butter in 9 by 13 pan and melt in oven. Swirl to coat bottom and sides with butter.

Spread graham  cracker crumbs evenly over bottom of pan. Mix together chocolate chips, caramel bits, butterscotch chips, walnuts, and 2 cups shredded coconut. Layer evenly over the graham crackers. Pour condensed milk over the chocolate chip and graham crackers. Sprinkle remaining 2/3 cup coconut over the top. 

Bake until edges are golden brown, about 35-45 minutes. Let cool 

Happy Baking! 

Monday

Valentine, Or Whatever Holiday Popcorn

This deliciously magical popcorn has given us the title of most popular room mom EVER!!! All joking aside, the 3rd grade kids beg for this yummy treat.  In fact, no birthday cupcakes were sent this year we had to send this sweet and salty popcorn! We've made this crunchy popcorn for Homecoming, Halloween, Thanksgiving, Valentines, Birthdays and they still want more! 

Valentine, Or Whatever Holiday Popcorn



Ingredients:

8 cups popped popcorn (2, 3 ounce microwave bags)
1 pound almond bark
2 cups candy topping  
pink and red sprinkles 

divid the candy toppings how you'd like 2 cups of one kind, or 1 cup of two different treats. 

candy topping options: plain holiday M&M's, candy corn, holiday colored Oreo pieces, pretzel pieces, Reese pieces, Almond Joy pieces, red hots.......

Directions:

Cover a large cookie sheet with wax paper. Spread popcorn evenly onto the wax paper, being careful to remove any unpopped kernels.  

Place broken almond bark pieces into a microwave safe bowl, microwave for 1 minute, stir, then microwave for 30 seconds, stirring and repeat until the bark is melted. Tip: stirring often helps the mixture melt nicely, without getting too hot. The almond bark becomes "choppy"  if it becomes too hot. When almond bark is melted properly it is shiny and has a nice consistency. 

Pour melted almond bark over the popcorn, spreading and turning with spatula if needed to coat evenly. Sprinkle candy toppings and colored sprinkles over the almond bark while it is still wet, but not hot. Place cookie tray into refrigerator until set and firm. Remove and gently break into pieces.

Makes enough for about 10 cellophane bags. 

Happy Baking!