SNICKER DOODLE BLONDIES
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon packed brown sugar
1 cup butter - melted
2 eggs - at room temperature
1 tablespoon vanilla
2 tablespoons white sugar
2 teaspoons ground cinnamon
- Preheat oven to 350*. Lightly grease a 9x13 glass pan.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
- Spread the batter evenly into the prepared pan.
- In a small bowl, combine the white sugar and cinnamon.
- Sprinkle the mixture evenly over the batter in the baking pan.
- Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from the oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.
Thursday, November 8, 2012
Tuesday, October 9, 2012
Pumpkin Bread with Salted Caramel Drizzled Buttercream
For The Bread:
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking power
2 eggs
3/4 cups brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons vegetable oil
1 1/4 cup pumpkin puree
For The Frosting:
1/4 cup butter, softened
2 tablespoons pumpkin puree
3/4 teaspoon pumpkin puree
1 teaspoon vanilla
1 1/2 cup confectioners sugar
For the Caramel Drizzle
3 tablespoons brown sugar
1 tablespoon cold water
1 tablespoon butter
1/2 teaspoon salt
Preheat oven to 325*. Grease and flour a 9x5 loaf pan.
In a medium-sized bowl whisk together flours, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt until well combined. Set aside.
In a separate bowl, using a wire whisk, whisk eggs, pumpkin and sugars for about one minute. Add in vanilla, sour cream, and oil. Whisk until well-combined. Add in the dry mix from your medium bowl. Make sure that you scrap the sides as necessary.
Spread the batter into prepared loaf pan. Bake 1 hour or until toothpick inserted into the center comes out clean. Remove bread from the oven and place on a rack to cool for ten minutes before removing from pan and continuing to cook on wire rack.
While bread is cooling, begin preparing the frosting. Cream together butter & pumpkin in a large bowl. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner's sugar and milk. Beat until well-combined and creamy. Spread over the top of the cooled bread.
For the drizzle: In a small saucepan, stir together brown sugar, water, butter and salt. Heat over medium-high heat until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.
Store leftovers in the refrigerator.
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking power
2 eggs
3/4 cups brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons vegetable oil
1 1/4 cup pumpkin puree
For The Frosting:
1/4 cup butter, softened
2 tablespoons pumpkin puree
3/4 teaspoon pumpkin puree
1 teaspoon vanilla
1 1/2 cup confectioners sugar
For the Caramel Drizzle
3 tablespoons brown sugar
1 tablespoon cold water
1 tablespoon butter
1/2 teaspoon salt
Preheat oven to 325*. Grease and flour a 9x5 loaf pan.
In a medium-sized bowl whisk together flours, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt until well combined. Set aside.
In a separate bowl, using a wire whisk, whisk eggs, pumpkin and sugars for about one minute. Add in vanilla, sour cream, and oil. Whisk until well-combined. Add in the dry mix from your medium bowl. Make sure that you scrap the sides as necessary.
Spread the batter into prepared loaf pan. Bake 1 hour or until toothpick inserted into the center comes out clean. Remove bread from the oven and place on a rack to cool for ten minutes before removing from pan and continuing to cook on wire rack.
While bread is cooling, begin preparing the frosting. Cream together butter & pumpkin in a large bowl. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner's sugar and milk. Beat until well-combined and creamy. Spread over the top of the cooled bread.
For the drizzle: In a small saucepan, stir together brown sugar, water, butter and salt. Heat over medium-high heat until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.
Store leftovers in the refrigerator.
Tuesday, September 25, 2012
Breakfast Burritos
1 pound breakfast sausage (I use Jimmy Dean)
1 pkg of shredded hashbrowns (I think it's a 16oz bag)
12 large eggs
1/4 cup milk
2 cups shredded cheese (Cheddar, pepper jack, mexican, etc.)
sliced mushrooms (optional)
diced peppers (optional)
diced onions (optional)
15-20 large flour tortillas (room temperature for easy rolling)
1 package McCormick breakfast gravy (prepared according to package directions)
Plastic cling wrap
Gallon freezer bags - or a Tupperware to store the wrapped burritos in.
In a large skillet cook sausage, hashbrowns, mushrooms, peppers, onions until sausage is no longer pink.
Meanwhile, whisk together eggs and milk.
Once sausage is done mix in eggs and continue to cook over medium heat until heated through and eggs are no longer runny. (usually about 15 minutes) During the last 5 minutes sprinkle cheese on top and mix in throughly until melted.
I put the egg mixture in a large bowl and the gravy in a smaller one for assembling the burritos.
Lay out tortilla, spoon desired amount of egg mixture in the tortilla followed by the desired amount of gravy. Roll up like you would a burrito. Wrap tightly in plastic wrap and place in freeze bag or Tupperware. Repeat until you're out of ingredients.
To Heat Up:
Remove burrito from freezer and REMOVE PLASTIC WRAP (yes, just like there is a reason for those silly "WARNING COFFEE IS HOT" labels, there is a reason that is in bold) place seam side up on a plate and heat in your microwave for 45 seconds, flip to seam side down and heat an additional 45 seconds. (microwave times may vary slightly) WALLA! Breakfast is served when you only have 5 minutes until you have to be out the door! =)
1 pkg of shredded hashbrowns (I think it's a 16oz bag)
12 large eggs
1/4 cup milk
2 cups shredded cheese (Cheddar, pepper jack, mexican, etc.)
sliced mushrooms (optional)
diced peppers (optional)
diced onions (optional)
15-20 large flour tortillas (room temperature for easy rolling)
1 package McCormick breakfast gravy (prepared according to package directions)
Plastic cling wrap
Gallon freezer bags - or a Tupperware to store the wrapped burritos in.
In a large skillet cook sausage, hashbrowns, mushrooms, peppers, onions until sausage is no longer pink.
Meanwhile, whisk together eggs and milk.
Once sausage is done mix in eggs and continue to cook over medium heat until heated through and eggs are no longer runny. (usually about 15 minutes) During the last 5 minutes sprinkle cheese on top and mix in throughly until melted.
I put the egg mixture in a large bowl and the gravy in a smaller one for assembling the burritos.
Lay out tortilla, spoon desired amount of egg mixture in the tortilla followed by the desired amount of gravy. Roll up like you would a burrito. Wrap tightly in plastic wrap and place in freeze bag or Tupperware. Repeat until you're out of ingredients.
To Heat Up:
Remove burrito from freezer and REMOVE PLASTIC WRAP (yes, just like there is a reason for those silly "WARNING COFFEE IS HOT" labels, there is a reason that is in bold) place seam side up on a plate and heat in your microwave for 45 seconds, flip to seam side down and heat an additional 45 seconds. (microwave times may vary slightly) WALLA! Breakfast is served when you only have 5 minutes until you have to be out the door! =)
Apple Pie Bites
Combine:
2 cups flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Cut In:
6 tablespoons salted butter - melted
3 tablespoons milk
Stir Into The Streusel:
3 tablespoons salted butter - melted
Toss Together:
3 1/2 - 4 cups Granny Smith Apples, peeled and diced
1/3 cup sugar
1/4 cup whole milk
1 tablespoon flour
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
Preheat oven to 350*. Coat a 10 inch spring form pan with nonstick spray.
Combine: 2 cups flour, brown sugar, cinnamon, and salt for the base and streusel mixture in a large bowl. Transfer 3/4 cup of this mixture into a small bowl and reserve for later.
Cut: 6 tablespoons melted butter and milk into the remaining dry ingredients in your large bowl using a fork or your fingers. Pat the mixture into the prepared pan, using a measuring cup to tap down the dough. Bake for 15-20 minutes, or until set and the edges are slightly golden brown.
Stir: Melted butter into the reserved streusel mixture until sandy; set aside.
Toss: All ingredients for the filling together. Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust. Sprinkle apples with the streusel topping, and bake until apples are soft and streusel is golden, about 30-40 minutes. Cool for at least 30 minutes before removing the side of the pan and cutting into bites. Store bars at room temperature or chill.
2 cups flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Cut In:
6 tablespoons salted butter - melted
3 tablespoons milk
Stir Into The Streusel:
3 tablespoons salted butter - melted
Toss Together:
3 1/2 - 4 cups Granny Smith Apples, peeled and diced
1/3 cup sugar
1/4 cup whole milk
1 tablespoon flour
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
Preheat oven to 350*. Coat a 10 inch spring form pan with nonstick spray.
Combine: 2 cups flour, brown sugar, cinnamon, and salt for the base and streusel mixture in a large bowl. Transfer 3/4 cup of this mixture into a small bowl and reserve for later.
Cut: 6 tablespoons melted butter and milk into the remaining dry ingredients in your large bowl using a fork or your fingers. Pat the mixture into the prepared pan, using a measuring cup to tap down the dough. Bake for 15-20 minutes, or until set and the edges are slightly golden brown.
Stir: Melted butter into the reserved streusel mixture until sandy; set aside.
Toss: All ingredients for the filling together. Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust. Sprinkle apples with the streusel topping, and bake until apples are soft and streusel is golden, about 30-40 minutes. Cool for at least 30 minutes before removing the side of the pan and cutting into bites. Store bars at room temperature or chill.
Friday, February 3, 2012
Lemon Blueberry Bread
For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sour cream -- whole fat kind
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
Directions:
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the sour cream, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sour cream -- whole fat kind
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
Directions:
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the sour cream, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf
Wednesday, February 1, 2012
Peanut Butter Blossom Cookies with Hearts
Peanut Butter Blossom Cookies
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar
48 Hershey's® Kisses® Brand milk chocolates, unwrapped (or in this case, heart shaped chocolates)
Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.
I made some of mine larger (you can see one in the photo with the colored sugar), and baked for the larger for 12 minutes. The smaller (normal size) I baked for 10.
The chocolate will keep its form, but will take at least a couple hours to set back up, so be sure not to touch it.
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar
48 Hershey's® Kisses® Brand milk chocolates, unwrapped (or in this case, heart shaped chocolates)
Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.
I made some of mine larger (you can see one in the photo with the colored sugar), and baked for the larger for 12 minutes. The smaller (normal size) I baked for 10.
The chocolate will keep its form, but will take at least a couple hours to set back up, so be sure not to touch it.
Tuesday, October 18, 2011
Banana Bread
Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons sour cream
1 tablespoon vanilla extract
2 tablespoons brown sugar
cinnamon & sugar to taste
Directions
Set oven to 350 degrees F. Oil the bottom & sides of a loaf pan and then sprinkle with flour.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 5 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients. Pour into a floured loaf pan, sprinkle with brown sugar and generously with cinnamon & sugar - as much as YOU like and bake for about 45 minutes to 1 hour.
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons sour cream
1 tablespoon vanilla extract
2 tablespoons brown sugar
cinnamon & sugar to taste
Directions
Set oven to 350 degrees F. Oil the bottom & sides of a loaf pan and then sprinkle with flour.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 5 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients. Pour into a floured loaf pan, sprinkle with brown sugar and generously with cinnamon & sugar - as much as YOU like and bake for about 45 minutes to 1 hour.
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