tag:blogger.com,1999:blog-20266208485350524522024-03-12T21:01:01.444-04:00The Love Family of 5Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.comBlogger305125tag:blogger.com,1999:blog-2026620848535052452.post-35036842077712965502011-07-18T07:45:00.001-04:002011-07-18T07:51:21.648-04:00Secret Recipe Club-Quick StrawberryShortcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdAvHBP69fXImGDTXUz5KoknUSIJ-0paTYSGE8oPt0OsbMkB2SJw83ZecK_ig8HvmpO0ayGucjzLYLhTseAKUqX2oYJpbBWsbHRbS1wujvU2JFYf4n71zYzxbNWG73nNL4oMii5AfyX_A/s1600/shortcake+003.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5630490844910624802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdAvHBP69fXImGDTXUz5KoknUSIJ-0paTYSGE8oPt0OsbMkB2SJw83ZecK_ig8HvmpO0ayGucjzLYLhTseAKUqX2oYJpbBWsbHRbS1wujvU2JFYf4n71zYzxbNWG73nNL4oMii5AfyX_A/s320/shortcake+003.jpg" /></a> This month I joined in with the Secret Recipe Club hosted by Amanda from <a href="http://www.amandascookin.com/">Amanda's <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Cookin</span>'</a>. Each month you are assigned a blog, make something from the blog and post it on a certain day, like today. The secret? You don't tell until posting day.<br /><br />So, who was my blogger, well that would be Wendy, from <a href="http://www.wendyweekendgourmet.blogspot.com/">The Weekend Gourmet</a>. One of the great things about a <span id="SPELLING_ERROR_1" class="blsp-spelling-error">bloghop</span> is that you are introduced to blogs that you may not know exists, I had no idea about Wendy and I am so glad I do now! Go check her out, she has <span id="SPELLING_ERROR_2" class="blsp-spelling-error">alot</span> of great looking stuff!<br /><br />I decided to make her <a href="http://wendyweekendgourmet.blogspot.com/2011/06/shortcut-strawberry-shortcake-all.html">Shortcut Strawberry Shortcakes</a>, and is exactly what they are. I did change a couple things, just to make it a little simpler..isn't that what "shortcut" means? To make it more simpler?<br /><br />Wanna join in on the fun for next month? Just go <a href="http://www.amandascookin.com/p/secret-recipe-club.html">here</a> to sign up!<br /><br />Shortcut Strawberry Shortcakes<br />By: Wendy, at The Weekend Gourmet<br /><br />1 container of strawberries, sliced<br />Sugar<br />1 container of Grands biscuits<br />Cool Whip<br /><br />At least one hour before serving, mix your strawberries and sugar together and put into the refrigerator. I sprinkled my strawberries with about a tablespoon of vanilla sugar.<br /><br />Preheat the oven to 350 degrees and sprinkle the top of the biscuits with some more sugar, again I used vanilla sugar and bake the biscuits 8-10 minutes, or until done. Let cool slightly.<br /><br />Split your biscuit, top with some of the strawberries and Cool Whip. There you have it! Easy <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Peasy</span>!Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com71tag:blogger.com,1999:blog-2026620848535052452.post-91778007605571751312011-07-01T07:17:00.004-04:002011-07-01T08:11:35.482-04:0050 Women Game Changers in Food-#4 Martha Stewart's Velvet Cocoa Cake with Instant Buttercream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYjhVwJDfA3SKCFNda_myyt5a8pN_3Pvpv5YGfXaIt9OanpRP3D9-3rbxNzjdfVmzbXnfUS2JgkF10bDnAMdmjdB9RWyDXfl6xWjfqgaMHtW5gIn7c-I83cHySGYoN923qgSFH1q6_o19/s1600/cake+003.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624341710092595778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYjhVwJDfA3SKCFNda_myyt5a8pN_3Pvpv5YGfXaIt9OanpRP3D9-3rbxNzjdfVmzbXnfUS2JgkF10bDnAMdmjdB9RWyDXfl6xWjfqgaMHtW5gIn7c-I83cHySGYoN923qgSFH1q6_o19/s320/cake+003.jpg" /></a><br /><br /><div>Last week I came across Mary at <a href="http://oneperfectbite.blogspot.com/">One Perfect Bite</a>, she and a few other <span id="SPELLING_ERROR_0" class="blsp-spelling-error">bloggers</span> have decided to tackle the list from Gourmet of the top 50 women chefs. For the next 46 weeks, I plan to go along with them. There are some on the list that I have not heard of, so I hope to learn a little bit along the way. I have missed the first three being 1-Julia Child, that is no surprise to me, 2-Alice Waters, and 3-Fannie Farmer. This leads us to #4, Martha Stewart.</div><br /><div></div><br /><div>Martha is one that you either love or hate. I like her, although she will not be the first one that I run to for a recipe as I have not had much luck with her recipes. Although this chocolate cake is a keeper. The one reason that I decided on this cake was because of the frosting, there is no powdered sugar, marshmallow cream takes the place of it and if you know me, I can't turn down anything that has marshmallow in it. </div><br /><div></div><br /><div>Next week: M.F.K. Fisher</div><br /><div></div><br /><div>Wanna see more of Martha:</div><br /><div>Mary-<a href="http://oneperfectbite.blogspot.com/">One Perfect Bite</a></div><br /><div>Val-<a href="http://morethanburnttoast.blogspot.com/">More than burnt toast</a></div><br /><div>Taryn-<a href="http://havekitchenwillfeed.blogspot.com/">Have Kitchen will Feed</a></div><br /><div>Susan-<a href="http://thespicegarden.blogspot.com/">The Spice Garden</a></div><br /><div>Claudia-<a href="http://seasonalcookinturkey.blogspot.com/">A seasonal Cook in Turkey</a></div><br /><div>Heather-<a href="http://www.girlichef.com/"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Girlichef</span></a></div><br /><div>Miranda-<a href="http://www.mangoesandchutney.com/">Mangoes and Chutney</a></div><br /><div>Jeanette-<a href="http://www.jeanetteshealthyliving.com/">Healthy Living</a></div><br /><div></div><br /><div></div><br /><div></div><br /><div>Velvet Cocoa Cake with Instant <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Buttercream</span> Frosting</div><br /><div>By: <a href="http://www.marthastewart.com/">Martha Stewart</a></div><br /><div></div><br /><div>For the cake:</div><br /><div>12 Tbsp (1 1/2 sticks) unsalted butter, room temperature</div><br /><div>2 1/2 cups all purpose flour</div><br /><div>3/4 cup cocoa powder</div><br /><div>1 tsp baking soda</div><br /><div>1/4 tsp salt</div><br /><div>1 cup granulated sugar</div><br /><div>1 cup light brown sugar</div><br /><div>3 large eggs</div><br /><div>2 tsp vanilla</div><br /><div>1 1/2 cups buttermilk</div><br /><div></div><br /><div>For the frosting:</div><br /><div>1 cup (2 sticks) unsalted butter, room temperature</div><br /><div>2 jars (7.5 oz each) marshmallow cream</div><br /><div>2/3 cup cocoa</div><br /><div>2/3 cup semisweet chocolate chips, melted and cooled</div><br /><div>1 Tbsp vanilla</div><br /><div></div><br /><div>To make the cake:</div><br /><div>Preheat oven to 350 degrees. Grease two 9 inch round cake pans. In a bowl, whisk flour, cocoa, baking soda and salt.</div><br /><div></div><br /><div>In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Beat in vanilla.</div><br /><div></div><br /><div>Add the flour mixture to the butter mixture in three additions,alternating with buttermilk and beginning and ending with the flour mixture. Scrape bowl as needed.</div><br /><div></div><br /><div>Pour batter into pans. Bake until toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before inverting cakes onto wire rack to cool completely.</div><br /><div></div><br /><div>To make the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">buttercream</span>:</div><br /><div>In a mixing bowl, beat butter and marshmallow cream until fluffy. Beat in cocoa, chocolate and vanilla.</div><br /><div></div><br /><div>Place 1 layer on platter and spread top with 1 cup <span id="SPELLING_ERROR_4" class="blsp-spelling-error">buttercream</span>. Place the second layer on top and frost entire cake with remaining <span id="SPELLING_ERROR_5" class="blsp-spelling-error">buttercream</span>.</div>Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com34tag:blogger.com,1999:blog-2026620848535052452.post-54984679062944708532011-06-30T08:05:00.000-04:002011-06-30T08:07:43.136-04:00Taco Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nOpDynZ14uLPpvCk_N3bKRQp3FShbeGgE9AQYyChAIO5dbOji1ouh6gukGA6Jsoo8D9S72JcfJ2_zs3H1sTXMtTBW2pkj-rT7H-R8AxUKf6pE1I9s2MkMiUBEZF2dOhpFAQ86P5AtYxV/s1600/pickles+005.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5623792572797738130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nOpDynZ14uLPpvCk_N3bKRQp3FShbeGgE9AQYyChAIO5dbOji1ouh6gukGA6Jsoo8D9S72JcfJ2_zs3H1sTXMtTBW2pkj-rT7H-R8AxUKf6pE1I9s2MkMiUBEZF2dOhpFAQ86P5AtYxV/s320/pickles+005.jpg" /></a> With a family of 5, I am always on the look for low cost and filling meals. I am on a budget that I have to stick with. We don't eat out for a couple of reasons, 1-we really can't afford it, and 2-I can recreate the meals that we like from restaurants for a lot cheaper. This Taco Pasta is a low cost meal and it makes <span id="SPELLING_ERROR_0" class="blsp-spelling-error">alot</span>, enough to feed my family and have plenty left over for lunch or dinner, if we choose to do a "fend for yourself" night. If you are a smaller family, you can cut the recipe in half. Enjoy!<br /><br />Taco Pasta<br /><br />1 lb ground beef<br />16 oz small dry pasta. any shape<br />1 small onion, chopped<br />2 cloves garlic, minced<br />2 cups salsa<br />2 packets taco seasoning<br />8 oz block cream cheese<br />1 cup sour cream<br />salt and pepper<br />Shredded cheese<br /><br />Bring a large pot of water to boil. Cook the pasta according to the package directions. Drain and reserve 1 cup of the pasta water. Set aside.<br /><br />In a large skillet, cook the ground meat and onion over medium-high heat until no longer pink. Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook the garlic until fragrant, about 30 seconds. Mix in the salsa and taco seasoning <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">and</span> let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and pasta water and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper. Top with shredded cheese and cover with lid just until the cheese is melted. <br /><br />Top with sour cream and more salsa, if desired.Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com4tag:blogger.com,1999:blog-2026620848535052452.post-11117469100976725962011-06-27T07:20:00.000-04:002011-06-27T07:23:40.616-04:00Peach Amaretto Jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPcTZmBnVbFcDLH06Bi86vFNMD9dHPXjDYtixXPPJJW91N6B0eWnLtZ87flu2lVm2TAIU_by8eXGfUAqbymPF4LhLM-jXfn9R59KV7QWRJgBt7D2ZivryN2sE7ZG-DDqzk-_OfvLMjdCW/s1600/peach+amaretto+jam+002.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5622694584074958962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPcTZmBnVbFcDLH06Bi86vFNMD9dHPXjDYtixXPPJJW91N6B0eWnLtZ87flu2lVm2TAIU_by8eXGfUAqbymPF4LhLM-jXfn9R59KV7QWRJgBt7D2ZivryN2sE7ZG-DDqzk-_OfvLMjdCW/s320/peach+amaretto+jam+002.jpg" /></a> A couple of months ago <a href="http://www.freshpreserving.com/">Ball Canning</a> sent me a sample pack of their <a href="http://www.freshpreserving.com/pages/new_products/2.php?pid=293&product=347">Small Batch Pectin</a>, I knew right off what I would be making with it. I figured I would make a small batch in case it was just nasty...I know, how could peaches and Amaretto not be good, right? Of course, this is delish and what I now think of as Summer in a jar! Enjoy it on your toast, homemade biscuits (or store bought), thumbprint cookies, or really just from the spoon!<br /><br />Peach Amaretto Jam<br /><br />2 cups peaches, peeled, pitted and chopped--I like mine a little chunky<br />1 1/3 cups sugar<br />1 package Small Batch Pectin<br />1/4 cup Amaretto<br /><br />Mix the peaches and pectin together in a large pot on medium high heat and bring to a full rolling boil. Once to a boil add your sugar and amaretto and bring back to a rolling boil and boil for 1 minute. Ladle into your jars, wipe the rims, put on the lids and rings and process in a water bath for 10 minutes. Remember to start timing with the water returns to a boil in the water bath.Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com10tag:blogger.com,1999:blog-2026620848535052452.post-37122393870252539502011-06-21T15:19:00.003-04:002011-06-21T15:24:36.600-04:00Double Chocolate Coca Cola Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVo5wx5sdDZCp3w0nNRPcDTT4mmexwmpdWnkDvrQcdTxgYS8fle7IwRzvLX_jpTISXA4MxvjN99fAPJn4yInOmxijBevC6hyphenhyphenpUmMIE48L41mEmDNdDSQ9XIJ2P25ijsc5BbYCfu2Xw41-Z/s1600/coke+cake+002.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVo5wx5sdDZCp3w0nNRPcDTT4mmexwmpdWnkDvrQcdTxgYS8fle7IwRzvLX_jpTISXA4MxvjN99fAPJn4yInOmxijBevC6hyphenhyphenpUmMIE48L41mEmDNdDSQ9XIJ2P25ijsc5BbYCfu2Xw41-Z/s320/coke+cake+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5620755033426699010" border="0" /></a><br />Try saying that 3 times fast! The only thing that I can say about this cake is YUM! It was gone overnight in my house. Although, I am not sure about the Cola, you really can't taste it. Maybe it helps with the moistness, not sure but I will be making this over and over again!<br /><br />Double Chocolate Coca Cola Cake<br />1 cup Coca-cola<br />1/2 cup oil<br />1/2 cup (1 stick) margarine<br />3 Tbsp cocoa<br />2 cup sugar<br />2 cup flour<br />1/2 tsp. salt<br />2 eggs<br />1/2 cup buttermilk<br />1 tsp. <span class="yshortcuts" id="lw_1308684042_1">baking soda</span><br />1 tsp. vanilla<br /><br /><br />In a saucepan, bring Coca-Cola, oil, margarine and cocoa to a boil; mix<br />the sugar, flour and salt, Pour in the boiling liquid and beat well. Add<br />the eggs, buttermilk, soda and vanilla and beat well. Pour into a greased<br />and floured <span class="yshortcuts" id="lw_1308684042_2">sheet cake pan</span> and bake at 350 degrees for 20-25 minutes.<br /><br /><br />Frosting:<br />1/4 lb. margarine<br />3 Tbsp cocoa<br />6 Tbsp cream or milk<br />1 tsp. vanilla<br />1 lb. confectioners' sugar<br /><br /><br />In a saucepan, combine butter, cocoa and milk and heat until the butter<br />melts. Beat in the remaining ingredients, and spread on the hot cake. Cool<br />and cut.Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com9tag:blogger.com,1999:blog-2026620848535052452.post-82628734991255454142011-06-08T19:33:00.002-04:002011-06-08T19:44:23.328-04:00Honey Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievv9KedqYDpieBzatxTWWatEEKmAAJM1lqzKHyW04U6Q0GObVrl_bNR76rXWBXq4VEUNQAYhvOXGM7TSU3_IJaHov8iTyaUvMLr_LmD_IdGKDsRKLjOqA_vliLu6GOYFG4ud6q8lO0Dkp/s1600/honey+rolls+004.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievv9KedqYDpieBzatxTWWatEEKmAAJM1lqzKHyW04U6Q0GObVrl_bNR76rXWBXq4VEUNQAYhvOXGM7TSU3_IJaHov8iTyaUvMLr_LmD_IdGKDsRKLjOqA_vliLu6GOYFG4ud6q8lO0Dkp/s320/honey+rolls+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5615996351318995970" border="0" /></a>I cannot tell you how excited I am that these actually turned out and taste fantastic! One of my personal goals is to make yummy tasting bread that is fluffy and yeasty...these were all of those! These have a hint of sweetness due to the honey you add in the dough and the honey and butter mixture you brush on the top before you bake them, although despite the sweetness, I think this bread would be great as a loaf for your favorite sandwich!<br /><br />Honey Rolls<br />Yields 12 rolls<br /><br />2 tsp active dry yeast<br />1 cup lukewarm water<br />1/4 cup honey, plus 1 Tbsp for brushing<br />1 tsp salt<br />1 egg<br />3 cups all purpose flour<br />1 Tbsp butter, melted<br /><br />In a large bowl, sprinkle the yeast over the water and let it sit for 5 minutes.<br /><br />Add the honey, salt and egg to the yeast mixture and stir until blended. Add 3 cups flour and mix until the dough comes together, it will be sticky. On a lightly floured surface knead the dough until soft and elastic, about 8 minutes, adding more flour to keep the dough from sticking if necessary, being careful not to add too much flour. The dough will become more workable the longer you knead it. If you have a stand mixture, attache the dough hook and knead the dough for 5-7 minutes, or until it becomes elastic.<br /><br />Transfer the dough to a lightly oiled bowl. Cover and let the dough rise in a warm place until it doubles in size, about 2 hours.<br /><br />Punch the dough down and divide into 12 equal portions. Shape into round balls and place in a lightly greased pan. Cover and let rise for another 20 minutes.<br /><br />Preheat oven to 350 degrees.<br /><br />In a small bowl, combine the melted butter and the 1 Tbsp honey. Brush over the rolls and bake 10-13 minutes, or until lightly browned.Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com13tag:blogger.com,1999:blog-2026620848535052452.post-80505468215754983752011-06-06T07:48:00.001-04:002011-06-06T07:49:28.208-04:00Strawberry Mango Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIw6gvjqCpZ5RiJdZZRIsFwMMPL6Y2F8Se9qcXZl7WCKiSNnVa-oUAr4hLUlk0Bz-GjWoP9nnJii_yMCiLB17-_L0EsCvYNR23_YULhq1EUNqNQx44Y8OoSqjQwZXdZ4HWhRq1_1W7v1ls/s1600/salsa+002.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5614728587962897266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIw6gvjqCpZ5RiJdZZRIsFwMMPL6Y2F8Se9qcXZl7WCKiSNnVa-oUAr4hLUlk0Bz-GjWoP9nnJii_yMCiLB17-_L0EsCvYNR23_YULhq1EUNqNQx44Y8OoSqjQwZXdZ4HWhRq1_1W7v1ls/s320/salsa+002.jpg" /></a> I have been kicking myself all weekend because I did not make this sooner. I saw this recipe about a month ago from <a href="http://http//www.twopeasandtheirpod.com/strawberry-mango-salsa/">Maria</a> and just couldn't get it out of my mind. I knew that I would have to make it so my brain could rest. Just for the record, it has still haunted me because I have ate it all weekend and can't wait to make another batch. It has that sweet/spicy combo that I like and is a great snack (or meal) on these hot days. Make it, you will love it!<br /><br />Strawberry Mango Salsa<br />From: Two Peas and Their Pod<br /><br />1 cup strawberries, hulled and chopped<br />1 medium mango, peeled and chopped<br />1/2 half of a large jalapeno, seeded and chopped<br />1/4 of a purple onion, chopped<br />1/2 of an <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">avocado</span>, chopped<br />2 Tbsp fresh lime juice<br />1/4 cup <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">cilantro</span>, roughly chopped<br /><br />I like my chunks in the salsa on the small size, so chop them how you like them. :)<br /><br />Mix all the <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">ingredients</span> together and toss to coat with the lime juice. Enjoy!!Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com8tag:blogger.com,1999:blog-2026620848535052452.post-12544644167609263982011-05-26T15:46:00.003-04:002011-05-26T15:58:49.878-04:00I'm back and I brought you a Peach Pie Bar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vchJzyISujon03XlEyko2uDwaiQWeLoNIwkrLCEw5jj1JgBo3qBMZ2MgILQMRX9PRlkunpBfD1hRFuRn3VSYX9IjfbmVXhxg1wgfWPk3IVpEZGPoAeibCWsL4VtsWgSBatQDWivjuAhH/s1600/car+wash+001.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vchJzyISujon03XlEyko2uDwaiQWeLoNIwkrLCEw5jj1JgBo3qBMZ2MgILQMRX9PRlkunpBfD1hRFuRn3VSYX9IjfbmVXhxg1wgfWPk3IVpEZGPoAeibCWsL4VtsWgSBatQDWivjuAhH/s320/car+wash+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5611113844972740722" border="0" /></a>I can't believe it myself, I am posting a blog post! It has been way too long, how is everyone?...that is if I have any readers still lurking around these parts. Well, let's not waste any time and get to these bars. Tennessee weather is so strange this year. This past winter we had so much snow. Not like blizzard snow, but for TN when you have and inch or two several times in the season, that is alot. And what happened to spring? One day we are in the 50's and the next we are in the 90's. There is no in between. So with the 90 degree weather, I want the summer fruits. There is a roadside stand that have fresh peaches from South Carolina and I just had to have them, so glad I didn't skip them..they hit the spot. We made peach jam, peach amaretto jam, sliced some up to freeze, some to eat by themselves and these bars. These bars are quick to throw together and a few ingredients. Perfect for an afternoon snack, or breakfast :), they won't last long.<br /><br />Peach Pie Bars<br /><br />For the dough:<br />1 1/2 cups All Purpose Flour<br />3/4 cup sugar<br />3/4 cup cold butter, cut into cubes<br /><br />In the bowl of your mixer, dump in flour, sugar, and butter. Beat with the paddle attachment for a couple of minutes until the dough comes together in small chunks.<br /><br />Press half of the dough into the bottom of a greased 9 x 13 pan. Set aside the remaining dough.<br />Bake the dough for 10 minutes in a preheated 350 degree oven. Let cool for 10 minutes.<br /><br />For the filling:<br />2 large eggs<br />1 cup sugar<br />1/2 cup sour cream<br />1/2 cup all purpose flour<br />3 cups peaches, peeled, sliced and coarsely chopped<br /><br />Whisk the eggs in a large bowl. Add sugar, sour cream and flour to the eggs. Mix well and then fold in peaches.<br /><br />Pour mixture over baked crust and spread evenly.<br /><br />Sprinkle the reserved dough on top of the peach mixture and bake for 50-60 minutes.<br /><br />Let cool one hour before serving.Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com16tag:blogger.com,1999:blog-2026620848535052452.post-66976923036734980462010-12-17T07:55:00.002-05:002010-12-17T07:58:40.682-05:0012 Weeks of Christmas Cookies Finale<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxyHIdo1V1nKRnwX_ZgbitsHdhNJDgJhZ8kZ-th6hwqw8wwgfMoZxM2099aPPxA02eKXghn1lcCUQ-vCDn5Icmf4Z5kYf32L7Z8ov6QYo7H0p3EnNwrpU2yDdmMu0GhmmEPHlv5OdS8n2/s1600/TwelveWeeksofChristmasCookies.jpg"><img id="BLOGGER_PHOTO_ID_5551634312860732210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 233px; CURSOR: hand; HEIGHT: 162px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxyHIdo1V1nKRnwX_ZgbitsHdhNJDgJhZ8kZ-th6hwqw8wwgfMoZxM2099aPPxA02eKXghn1lcCUQ-vCDn5Icmf4Z5kYf32L7Z8ov6QYo7H0p3EnNwrpU2yDdmMu0GhmmEPHlv5OdS8n2/s320/TwelveWeeksofChristmasCookies.jpg" border="0" /></a> This is the final week of the 12 WOCC, and although I don't have a cookie for you, I am linking up so that I can see what everyone else baked!<br /><br />Thank you so much for baking along this year, it was a ton of fun and so many new recipes to try! <br /><br />Happy Holidays!!!<br /><br /><br />Week 12 Twelve Weeks of Christmas:<br /><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=43885" type="text/javascript"></script>Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com9tag:blogger.com,1999:blog-2026620848535052452.post-59059496664216264042010-12-08T13:53:00.002-05:002010-12-08T13:57:40.739-05:00Holidays....The holidays are here and upon us and I honestly am having a hard time finding the time to even sit and think for a few minutes to myself. With that said I am taking a break until after the first of the year. I know, my fellow cookie bakers, I am bailing on you the last 2 weeks, and I am sorry, but honestly don't see cookie baking in my future until the week of Christmas. The next 2 weekends I am out of town and with holiday parties, kids chorus concerts, high school wrestling...they come first and then baking is second. That is just life for me right now.<br /><br />I hope that everyone has a Merry Christmas and a Happy New Year!Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com16tag:blogger.com,1999:blog-2026620848535052452.post-78337380049972863942010-12-03T08:13:00.003-05:002010-12-03T08:22:36.139-05:00Thumbprint Cookies-Week 10<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusKeSXqHGlzp-GdjDHbm5cjFJxGvf3eejKFvjJRkUG6TIvOWG74pvLX1bxFwLjvDWeST1U8SEEOomV5VIud4VU5Fy57TjsuBSwYrYNbGkNNIpWDPY1Br1K5h0PKCxAS0fZf77wvuE6VVc/s1600/TwelveWeeksofChristmasCookies.jpg"><img id="BLOGGER_PHOTO_ID_5546443759217025762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 233px; CURSOR: hand; HEIGHT: 162px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusKeSXqHGlzp-GdjDHbm5cjFJxGvf3eejKFvjJRkUG6TIvOWG74pvLX1bxFwLjvDWeST1U8SEEOomV5VIud4VU5Fy57TjsuBSwYrYNbGkNNIpWDPY1Br1K5h0PKCxAS0fZf77wvuE6VVc/s320/TwelveWeeksofChristmasCookies.jpg" border="0" /></a> One of my favorite cookies...I know, I say that alot, is thumbprint cookies. I am not sure what it is about them that I will choose first off of a goodie tray. I have shown you the<a href="http://abbysweets.blogspot.com/2010/11/butter-meltaways-week-7.html"> Butter Meltaways</a> that were filled with that sweet cream cheese filling, this week I am going with a butter cookie filled with your choice of jam. I have used raspberry, strawberry and apricot and all of them went well together, although my preference would be the tanginess of raspberry.</div><div> </div><div>So here we are at week 10, only 2 more to go. I hope everyone is enjoying the holiday season so far!</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5546443762833881602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 241px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizymJEh8G8fopj7P_HA3If03oLBQ7Z4a298QCC6ccPU4Bdqp0Ss6j7RAMaqO86-mc-drajhjp49ChDiLwEP2tg07_iDgWsGierK4CoZaxdxiFkx9JVmJb0gtn45s91qXcD52cfmZFVepQR/s320/thumbprint+cookies.jpg" border="0" />Giant's Thumbprint Cookies<br />from: Gale Gand</div><div><br />8 oz. (2 sticks) unsalted butter, softened<br />2/3 cup sugar<br />1/4 vanilla bean, halved lengthwise, soft insides scraped out<br />1/8 tsp salt<br />2 cups plus 2 Tbsp all purpose flour<br />1/4 cup jam of your choice</div><div><br />Heat the oven to 350 degrees. Butter 3 sheep pans or use 1 pan and bake the cookies in 3 batches.</div><div><br />Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated.</div><div><br />Using your hands, roll the dough into golf ball size balls and arrange them 2 inches apart on the cookie sheet flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam.</div><div><br />Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool slightly on the pan, then transfer to a rack to finish cooling. Store in an air tight container. </div><div> </div><div><br /><br /> </div><div></div><br /><br />Week 10 Twelve Weeks of Christmas:<br /><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=43883" type="text/javascript"></script>Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com20tag:blogger.com,1999:blog-2026620848535052452.post-38284388023163729872010-11-29T07:56:00.007-05:002010-11-29T08:21:22.623-05:00Hot Cocoa Bread-Week 9<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TPu3j-pCwUiyHtFd5zGBGSDuLY0YuFlcAjOqxjeBCcYfD2Ip7NQMjZdvuPcvSKSTd5Q0wm9vdelhP7UZAK0IKnE5cY8-7ZBA5EqsmkmnhhsHs40Ogd7wJY2lwyHjpoBJCX0NOtTram1W/s1600/hot+cocoa+bread+010.jpg"><img id="BLOGGER_PHOTO_ID_5544955383015804514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TPu3j-pCwUiyHtFd5zGBGSDuLY0YuFlcAjOqxjeBCcYfD2Ip7NQMjZdvuPcvSKSTd5Q0wm9vdelhP7UZAK0IKnE5cY8-7ZBA5EqsmkmnhhsHs40Ogd7wJY2lwyHjpoBJCX0NOtTram1W/s320/hot+cocoa+bread+010.jpg" border="0" /></a> I know, I am late. I am sorry. With the Holiday and family gatherings..time just got away from me. I hope you all had a fantastic Thanksgiving! I did, and I am sure I added a few pounds around the waistline as well.<br /><br /><br /><br />This week I decided to do a quick bread. A few weeks ago I was contacted by Allison from <a href="http://www.lakechamplainchocolates.com/">Lake Champlain Chocolates </a>asking if I would be interested in sampling some of their <a href="http://www.lakechamplainchocolates.com/Chocolate/Hot-Chocolate/Hot-Chocolate-Mix.aspx">cocoa</a>. It is organic and Fair Trade and would be perfect for any baking that I would be doing. Of course, I would love to try it!! And since this bread only uses cocoa, it would be perfect and I was not disappointed! I will be making this bread in mini loaf form, and will add a chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ganache</span> to the top and add some mini marshmallows. My boys loved this so much that they finished the loaf in a day, and it was a big loaf! The recipe warned that it would make a big loaf to use the biggest loaf pan, I used the biggest one I had, and should have split it into 2 loaves. It overflowed from the top and took a little longer to bake.<br /><br /><br />This week is the first of December which means that we only have 3 more weeks of cookies left! And I need to tell my fellow cookie bakers, that I have not been ignoring your posts. My work place has decided to put a new firewall on our computers..which enables me to comment. I can look all day, but it blocks me to leave a comment. Once I get home for the day, the mommy in me takes over and I don't get alot of time to be online to comment. I mean, what do they expect me to do here?? work?? :) <br /><br /><br />Now, I have a surprise for you...keep reading on down and you'll see!<br /><br />Hot Cocoa Bread:<br /><br />from: <a href="http://chickensintheroad.com/">Chickens in the Road</a><br /><br />1/2 cup cream cheese, softened<br />1/4 cup butter, softened<br />1 1/2 cups sugar<br />1 egg<br />1 teaspoon vanilla<br />1 1/4 cups cocoa powder<br />1 1/4 cups buttermilk<br />2 1/4 cups all-purpose flour<br />1 1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />3/4 cup mini marshmallows<br /><br />Combine cream cheese, butter, and sugar. Cream with a mixer. Add egg and vanilla. Mix again. Add the cocoa powder and about 1/2 cup of the buttermilk; mix well. Add all the remaining ingredients (except the marshmallows) and stir to combine. Stir in the marshmallows.<br /><br /><br />Spoon into a greased loaf pan. This makes a large loaf–use your largest loaf pan.<br />Bake at 350-degrees for one hour.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5544958861307406178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUUmjKra_P2zlwiaPAE6euJ2aCtbi-IIYeQWQo-W29mQ-RUeblqmv3C_-ThHiueOa58cle8uNQWC2fYRP-X_-4_ELfWH462CbNELSVunVvsIn22kFbHkMKBfI1Lz75TNzUuIMqbq3vcVT/s320/61kPnx9vImL__BO2%252C204%252C203%252C200_PIsitb-sticker-arrow-click%252CTopRight%252C35%252C-76_AA300_SH20_OU01_.jpg" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ApWZfTNibTGfg_K6uFYlhy3VVnwP3v7CY5C1TV5fVRyx-v_0Oa1Wn97hGNkF9XIXQSDOUppRiG924a_i4ZV0EvlziWhtOV0zRThpObIPjWy0G3c7HMx8cPFC1cD21Uk8I6TPDgTKLIVi/s1600/61kPnx9vImL__SL160_PIsitb-sticker-arrow-dp%252CTopRight%252C12%252C-18_SH30_OU01_AA160_.jpg"></a> Storey Publications sent me a copy of this book, <a href="http://www.amazon.com/World-Cake-meringues-mooncakes-traditions/dp/1603425764/ref=sr_1_1?s=books&ie=UTF8&qid=1291035396&sr=1-1">A World of Cake</a> to review. It is beautiful! I have to admit, I love a book with pictures...probably, if you don't have pics in the book...I am going to pass it up. The book gives you a world tour in cake form...have you ever wondered how they make the moon cakes that you see on <span class="blsp-spelling-error" id="SPELLING_ERROR_1">blogland</span>?? The recipe is in the book...funnel cakes?? it's there...name the cake, it is in there! You want a copy??? Just leave me a comment on this post. Tweet it, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Facebook</span> it...blog about it, come back and leave me another comment for more chances.<br /><br />I will draw the winner and announce on This Friday's, December 3rd, cookie post.Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com18tag:blogger.com,1999:blog-2026620848535052452.post-34769020889939353772010-11-19T11:30:00.002-05:002010-11-19T11:35:21.318-05:00Chewy Chocolate Cookies-Week 8<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC5nEHALrpGz7yTjVI7a2SzIJKNNby5jmfYwUHyW7xfSCEnEgCUjVNHp8bLz90QGsKmKHJ6KodBhjbqHAxk0QtKJWc2H9rP_0ucCO8Xl5dq3Jc5MklBk3I1KPs7tboIF5IvoIUtYcdE4p/s1600/chocolate_cookies_010.jpg"><img id="BLOGGER_PHOTO_ID_5541299405901786226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 241px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC5nEHALrpGz7yTjVI7a2SzIJKNNby5jmfYwUHyW7xfSCEnEgCUjVNHp8bLz90QGsKmKHJ6KodBhjbqHAxk0QtKJWc2H9rP_0ucCO8Xl5dq3Jc5MklBk3I1KPs7tboIF5IvoIUtYcdE4p/s320/chocolate_cookies_010.jpg" border="0" /></a> I have to be honest, there has been nothing baking in my kitchen this week. So, I thought we could take a trip down memory lane. I made these last year and they quickly became one of my favorites. If you need a recipe that will make alot of cookies...say 6 dozen...this one is for you! </div><div> </div><div>Want the recipe? Go <a href="http://abbysweets.blogspot.com/2009/10/chewy-chocolate-cookies-week-4.html">here</a>.</div><div> </div><div> </div><div>Happy Baking! Make sure to check out the other cookie bakers!</div><div> </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5541299441570691458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 233px; CURSOR: hand; HEIGHT: 162px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hhl5lXpCTAK-XY-JkxxjC6rJ1ma5kkUvEN9EFec9m0c3lwxJ9tlej518Q_rtxkDcS6tNgSo9kzpN2xngKzrVjl99uF8MJGlRqEzZvXoXGNucDTdB8licILq39rKHKvOANI8SYrDiI2Qf/s320/TwelveWeeksofChristmasCookies.jpg" border="0" /></div><div> </div><br /><br /><br />Week 8 Twelve Weeks of Christmas:<br /><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=43881" type="text/javascript"></script>Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com17tag:blogger.com,1999:blog-2026620848535052452.post-7685386756521259162010-11-12T00:04:00.001-05:002010-11-12T08:07:20.824-05:00Butter Meltaways--Week 7<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Rw4p7FKKsg9NP91LzbE9v25PMOfAgE5b_Sv6VfNAAb_LvmNa1zAswGC5McUHAC4VHvwbiJK93bQbSBqCgYpsLU70-Tk7JIcDKKaCJsZ1uWXT1AR1Uo2xTUYvRslw04LcqH-IXpKJk6Vg/s1600/butter_melt_cookies.jpg"><img id="BLOGGER_PHOTO_ID_5538319542282106482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 241px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Rw4p7FKKsg9NP91LzbE9v25PMOfAgE5b_Sv6VfNAAb_LvmNa1zAswGC5McUHAC4VHvwbiJK93bQbSBqCgYpsLU70-Tk7JIcDKKaCJsZ1uWXT1AR1Uo2xTUYvRslw04LcqH-IXpKJk6Vg/s320/butter_melt_cookies.jpg" border="0" /></a> Can you believe that we are over half way mark? Week 7 and we have 5 more weeks to go. I make these every year for Christmas, these are the ones that will always be on my goodie trays. They are simple and quick and delicious!<br /><br />Butter Meltaways with Cream Cheese Frosting<br />By: Paula Deen<br /><br />1 1/4 cup all purpose flour<br />1 cup butter, softened<br />3/4 cup cornstarch<br />1/3 cup confectioners sugar<br /><br />In a large bowl, combine all ingredients. Beat with an electric mixer at medium speed until fluffy.<br /><br />Separate dough into 4 equal parts and roll each into a smooth log. Wrap each log in flour dusted wax paper. Chill dough for at least 6 hours. After six hours, allow dough to sit out for 15 minutes to soften.<br /><br />Preheat oven to 350 degrees. Grease baking sheets.<br /><br />Slice dough into 1/4 inch thick slices and place on prepared baking sheets. Bake 10 minutes. Cool completely on wire racks.<br /><br />Frosting:<br />1 cup confectioner sugar<br />1 (3 oz.) cream cheese, softened<br />1/2 tsp vanilla<br />1/2 to 1 drop food coloring<br /><br />In a medium bowl, combine all frosting ingredients. Beat with an electric mixer until creamy. Pipe or dollop a small amount on top of cooled cookies.<br /><br />***Here are my notes on this recipe. This recipe calls to make 8 dozen cookies. That is why you roll it into logs. I did not do this. I also did not chill my dough. Once it was mixed, I rolled it into 1 inch balls with floured hands and it worked fine. When I roll it out and cut into shapes, then I chill it, but not for 6 hours. Only until it is firm enough to roll.***<br /><br />Week 7 Twelve Weeks of Christmas:<br /><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=43880" type="text/javascript"></script>Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com25tag:blogger.com,1999:blog-2026620848535052452.post-81303158918470231382010-11-05T08:19:00.007-04:002010-11-05T08:40:28.921-04:00Cranberry Dark Chocolate Chunk Oatmeal Bars-Week 6<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4WA_XyV4YEouszRMXuCd-164YExQC9t2sBnc6mcxSPP4c21IS5cinuBIKc88M5A637q3ZQbv9T0IyrWz5_Biq9-5M0QdSXMybxyhhYIG0BbxUDhVSiiPHvvtEvm63z-5_d72QFHLEtIh/s1600/bars+005.jpg"><img id="BLOGGER_PHOTO_ID_5536039380792904770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4WA_XyV4YEouszRMXuCd-164YExQC9t2sBnc6mcxSPP4c21IS5cinuBIKc88M5A637q3ZQbv9T0IyrWz5_Biq9-5M0QdSXMybxyhhYIG0BbxUDhVSiiPHvvtEvm63z-5_d72QFHLEtIh/s320/bars+005.jpg" border="0" /></a> Oh my people, we are at week 6 of the 12 Weeks of Christmas cookies! I thought all week that this is week 5, it has been that kind of week. These weeks just keep going by quicker and quicker! I don't know about you, but I am excited to see all the Christmas decorations going up in the stores and I have noticed the holiday commercials starting to show up. :)<br /><br /><br /><br />This week I needed something comforting and easy. I went back to the Oatmeal Raisin cookies I made for Week 2, subbed the raisins for dried cranberries and added some dark chocolate. I think I like cookie form better than the bar form, but the hubby loved them, even though he doesn't like cranberries.<br /><br /><img id="BLOGGER_PHOTO_ID_5536042782303892962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 233px; CURSOR: hand; HEIGHT: 162px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlLvx2y8Bh5xGBF6HhSCCbtGcQuFzZKh8r9L330TjxObPcM_4tP0H_IEitA7-_aOCSr1TfLbPSh_9LlQRP3KzAHX_gkO0V8FWz93QRcvCxwRq2cVd8iX_hQnQ0x6KHiFb3L09metCJ0ea/s320/TwelveWeeksofChristmasCookies.jpg" border="0" /><br /><br />Oatmeal Raisin Cookie Bars<br /><br />Adapted from: Quaker Oats<br /><br />1/2 cup (1 stick) plus 6 tablespoons butter, softened<br /><br />3/4 cup firmly packed brown sugar<br /><br />1/2 cup granulated sugar<br /><br />2 eggs<br /><br />1 teaspoon vanilla<br /><br />1-1/2 cups all-purpose flour<br /><br />1 teaspoon baking soda<br /><br />1 teaspoon ground cinnamon<br /><br />1/2 teaspoon salt<br /><br />3 cups oats<br /><br />1 cup dried cranberries<br /><br />1 cup dark chocolate chunks<br /><br /><br /><br />Heat oven to 350°F.<br /><br />In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, cranberries and chocolate; mix well.<br /><br />Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.<br /><br />Bake 7 to 9 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com26tag:blogger.com,1999:blog-2026620848535052452.post-41764555687932433432010-10-29T07:58:00.005-04:002010-10-29T08:15:12.917-04:00Potato Candy-Week 5<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PlRrmdaPjcj7RwGVT0iWlc2cPA_qV7qgwC1z3eNOZfzw6GLsm9rB7eC9O_80U7X4uCsk140ZzBXOaa2qVTfJgf4JCXzD8kpyYI1VZb6pYoZt8m7oCMCuWQXTVwpAhl0Tk9br01bbc97p/s1600/pb+candy+005.jpg"><img id="BLOGGER_PHOTO_ID_5533436286242213778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PlRrmdaPjcj7RwGVT0iWlc2cPA_qV7qgwC1z3eNOZfzw6GLsm9rB7eC9O_80U7X4uCsk140ZzBXOaa2qVTfJgf4JCXzD8kpyYI1VZb6pYoZt8m7oCMCuWQXTVwpAhl0Tk9br01bbc97p/s320/pb+candy+005.jpg" border="0" /></a><br /><div></div><p>One of things that I remember my mom making every Christmas is this potato candy. She learned from her granny, who is someone I wished I could have known. I hear I am just like she was. Before now, I never could get this candy to turn out. It is strange to me how when you add powdered sugar to a boiled potato, it liquefies...resulting in adding more sugar until it becomes a ball of dough. So before now, I would cheat. I would take a can of vanilla frosting and a 1 lb box of powdered sugar mix it all together until a ball would form. Hey, it worked for me and my mother would always say "your granny would not be proud", in my defense, I never met the woman so how would I know? She should have left me some sort of book. :)</p><br /><p>Week 5 of the 12 Weeks of Christmas Cookies is here and that leaves 7 more weeks of some yummy things! I can now say that my Great Granny would be proud of me for making this the way she would. I now don't have to buy the canned stuff, because I now have the potato candy making as a success! </p><br /><p>I think I should go ahead and tell you that I don't have an exact recipe, I'll just kind of explain how I did it. :)</p><img id="BLOGGER_PHOTO_ID_5533440398452533986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 233px; CURSOR: hand; HEIGHT: 162px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuhO_TLmjLpvTETF4X8Naxz_UUDIvOULRZjyfHD9MAHT2TKjusOUsG_inKdBEs1y5GrornZUlLTJyB0nBZxL1ezB4_H5sDymfYjhftCImaMYv8X64OkRzRWgEEruSH5IYmwLFmfnlSTEz/s320/TwelveWeeksofChristmasCookies.jpg" border="0" /><br /><p>Potato Candy</p><br /><p>1 small potato, peeled, quartered and boiled until done</p><br /><p>2lb bag of powdered sugar</p><br /><p>Peanut Butter</p><br /><p>Put the cooled potato in a medium bowl (I used my mixer with the paddle attachment) slowly add the powdered sugar, the potato will become liquefied, keep adding the powdered sugar until it forms a ball. You won't use the whole bag of powdered sugar, but you may need a little more or less than the 1 lb box. Once you have a ball, lightly dust your workspace with the powdered sugar and roll out the dough to the thickness that you like. Spread with peanut butter, and again, this is to your liking add as much or as little, just make sure that if you add more that your seam is sealed so it doesn't leak out when rolled up. Roll you dough pinwheel style and once rolled slice into slices.<br /><br />Week 5 Twelve Weeks of Christmas:<br /><br /><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=43878" type="text/javascript"></script><br /></p></div>Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com32tag:blogger.com,1999:blog-2026620848535052452.post-60097269259794926602010-10-26T19:45:00.002-04:002010-10-26T20:01:33.613-04:00Maggot Pudding with cockroaches for The #GreatHallowTweet Bloghop<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lz-o3AFbq9X7vvGvGEQJr2PBVUTv4qnBJoBpP8aMGTDIeeshyphenhyphenVHtqeiCMydE1vpizoYrtr4Augt4UY6eLwkxl-qz-4HPLgYBIXHVPIPL2CFLe8qYMGsN-FYYQqUWqKkTJ7veWfGI_SXA/s1600/rice+pudding+003.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lz-o3AFbq9X7vvGvGEQJr2PBVUTv4qnBJoBpP8aMGTDIeeshyphenhyphenVHtqeiCMydE1vpizoYrtr4Augt4UY6eLwkxl-qz-4HPLgYBIXHVPIPL2CFLe8qYMGsN-FYYQqUWqKkTJ7veWfGI_SXA/s320/rice+pudding+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5532505580463360706" border="0" /></a>Day 2 of The #GreatHallowTweet Bloghop and I give you maggot pudding with cockroaches. Sounds delicious, huh? Don't be afraid...it really is tasty!<br /><br />Make sure to visit the links on the sidebar for more Halloweenie treats!!<br /><br />Maggot pudding with cockroaches<br /><br />1 3/4 cup water<br />1/2 cup rice<br />1/8 tsp salt<br />1/2 cup fat free milk<br />3 Tbsp honey<br />1/4 cup cranberries, or more for your tasting<br /><br />Put the water in a medium saucepan and heat on medium heat until boiling. Add rice and salt and cook until water is absorbed, about 30-45 minutes. Add the milk, honey and cranberries and cook for 10 more minutes until thickened and creamy. Serve warm or chilled.Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com11tag:blogger.com,1999:blog-2026620848535052452.post-58625758537542044772010-10-25T07:52:00.004-04:002010-10-25T08:09:31.012-04:00Orange Chocolate Dirt Balls-The #GreatHallowTweet Bloghop<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyTa4_YrnVEJJGarLwuf0EUaFXEptC9zQuUDv85N7Z2fvzLb14ssYaHMRuIo3sx46g2whkBJWraWINX0X7f-Z4YGhNzXIQWEoFvOmZkUXd8fkDmT28BG36mpE9VzwxiIGnZiE6pO8lq-u/s1600/oreo+bonbons.jpg"><img id="BLOGGER_PHOTO_ID_5531950570609848338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyTa4_YrnVEJJGarLwuf0EUaFXEptC9zQuUDv85N7Z2fvzLb14ssYaHMRuIo3sx46g2whkBJWraWINX0X7f-Z4YGhNzXIQWEoFvOmZkUXd8fkDmT28BG36mpE9VzwxiIGnZiE6pO8lq-u/s320/oreo+bonbons.jpg" border="0" /></a> It is day 1 of the #GreatHallowTweet Bloghop hosted by Renee from <a href="http://www.flamingomusings.com/">Flamingo Musings</a>, and it is sure to be a ton of fun and give lots and lots of those Halloween treats that we love...either it be simple and sweet...or gross, either way..check out the linky on the sidebar and see what 17 other bloggers are coming up with.<br /><br />For today, I chose to go a little short and sweet but something that just says Halloween when you look at them. Orange chocolate dirt balls, or oreo bon bons. When I think of Halloween, sweet comes to mind...chocolate, candy bars...the sticky gummy candies..cookies. So what better way for me to kick off this week than these little balls. You have the darkness, the blackness...from the oreo cookies and then the hard shell of the orange chocolate...the perfect colors for the day right?<br /><br />Dirt Balls<br /><br />1 package of oreo cookies<br />1 8 oz. cream cheese, room temperature<br /><br />1 package of white chocolate melts, I used Wilton Candy Melts<br /><br />Put all the Oreo cookies in a food processor and process until all cookies are finely crushed. Put into a medium bowl and mix with the cream cheese. Roll into balls and put onto a cookie sheet lined with waxed paper.<br /><br />Melt the candy melts in a double boiler and dip the oreo balls until completely covered. Place back on the waxed paper and let sit until the chocolate is set..or if you are like me and not that patient..put into the freezer for a minute or two.Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com20tag:blogger.com,1999:blog-2026620848535052452.post-20602486291443617722010-10-22T00:01:00.001-04:002010-10-22T08:02:16.555-04:00Candied Ginger Butter Cookies-Week 4<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4lexk_EVlOTYNSyEoizVRLoOaMkbrYuJ63DttSpULzY24KUq4vUfzIR43q-gkA6UsIbaKO6W03idtcF_EIlsDc7Mmcf3-B43woiH0JiZFZV1SzsrDzRlozIifa0mfzM3NOipZydorbIS/s1600/ginger.jpg"><img id="BLOGGER_PHOTO_ID_5530116684539962258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4lexk_EVlOTYNSyEoizVRLoOaMkbrYuJ63DttSpULzY24KUq4vUfzIR43q-gkA6UsIbaKO6W03idtcF_EIlsDc7Mmcf3-B43woiH0JiZFZV1SzsrDzRlozIifa0mfzM3NOipZydorbIS/s320/ginger.jpg" border="0" /></a> A few week ago <a href="http://youknowwhatyououghtado.blogspot.com/">Beth</a> sent me a package of candied ginger. I wasn't sure what I would do with it so I thought I might just munch on it...have you ever tried it?? Boy, does it have a bite to it! I don't think that will become my snack of choice. So, while flipping through some old magazines, I came across this cookie and knew that it would be perfect to use the ginger and this weeks cookie.<br /><br />Yes, we are at week 4 of cookies and I am still just as excited each week as the first to see what everyone comes up with. This cookie was not at all what I expected, but you know what? I love it! It is kind of like a spiced up shortbread, but soft and chewy in the middle. And you know, I really like the bits of the ginger in them. I will be making them again and think I will add a little more of the chopped candied ginger.<br /><br />Candied Ginger Butter Cookies<br /><br />1 cup butter, softened<br />1/3 cup sugar<br />1/3 cup brown sugar<br />2 tsp vanilla<br />1 tsp ground ginger<br />1/2 tsp cinnamon<br />1/4 tsp salt<br />2 cups all purpose flour<br />2 Tbsp crystallized ginger, finely chopped<br /><br /><br />2 oz bittersweet chocolate, finely chopped<br />1/2 tsp shortening<br /><br /><br />Preheat oven to 325 degrees. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, and vanilla. Beat until combined, scraping bowl occasionally. Beat in the ground ginger, the cinnamon, and salt until combined. Using a wooden spoon, gradually stir in flour and the crystallized ginger.<br /><br /><br /><br />Divide dough in half. On the prepared cookie sheet, press one portion of dough into a 10x2 1/2 inch rectangle. Bake for 22 to 24 minutes or until top is golden brown and edges are set. Cool on cookie sheet for 10 minutes. Cut rectangle crosswise into 1/2 inch wide sticks. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough.<br /><br /><br /><br />Melt the chocolate and shortening in a small bowl in the microwave until smooth. Drizzle over cooled cookies and let stand until the chocolate sets.<br /><br />Week 4 Twelve Weeks of Christmas:<br /><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=43877" type="text/javascript"></script>Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com32tag:blogger.com,1999:blog-2026620848535052452.post-37491523665593404872010-10-19T09:09:00.000-04:002010-10-19T09:12:17.689-04:00Peach Crumb Pie Bites<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB_5EjId8DuCx47dv7afdPArPxVNw7En7MxrY0gn-yMjl_0U2-al5d1Tn5i8Oa0IHy2puDJ_iJKbfNN-gwKalFGXnNR1nYEpxv2fXDQmD4IwRaIs1CG9ZtEE2-4QNQUVP7lqWcvVGEaYG/s1600/pie+sto+002.jpg"><img id="BLOGGER_PHOTO_ID_5527872908399350178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB_5EjId8DuCx47dv7afdPArPxVNw7En7MxrY0gn-yMjl_0U2-al5d1Tn5i8Oa0IHy2puDJ_iJKbfNN-gwKalFGXnNR1nYEpxv2fXDQmD4IwRaIs1CG9ZtEE2-4QNQUVP7lqWcvVGEaYG/s320/pie+sto+002.jpg" border="0" /></a><br />With it finally feeling like fall here, this week anyways, we did have a few days last week with temps back near 90. I wanted to have one last taste of Summer and these hit the spot. With them being two bite size, just grab and go, only I grabbed and went several times! Although I went with peach filling, you can always change up the fruit filling..apple, cherry, pear..whatever your tastebuds are calling for!<br /><br />There are a couple of things I will tell you about the recipes. The dough recipe makes 24 mini pies. The filling recipe makes about double of what you need..so make it and freeze half, or double your dough and make more of these babies...I am sure you won't get any complaints. :) And the crumb topping makes double of what you will need too, so you may want to half that recipe.<br /><br />Peach Crumb Pie Bites<br /><br />Dough:<br />1/2 cup butter, softened<br />3 oz cream cheese, softened<br />1/4 cup powder sugar<br />1 cup flour<br /><br />Filling:<br />4 large peaches, peeled, pitted, and finely chopped<br />1/2 cup firmly packed brown sugar<br />2 tbsp butter, melted<br />1 tsp vanilla extract<br />1/8 tsp ground cinnamon<br />1/8 tsp salt<br />1/8 tsp ground nutmeg<br /><br />Crumb topping<br />1/2 cup flour<br />1/4 sugar<br />2 Tbs. brown sugar<br />1/4 tsp. cinnamon<br />1/4 tsp salt<br />1/4 cup butter, room temperature<br /><br />Crust:<br />Beat the butter and cream cheese until smooth. Add the powdered sugar and beat until well incorporated. Add the flour and mix scraping down the sides until just combined. The dough should be soft and slightly sticky. Scoop and roll into small 1 inch balls and place in the cups of an ungreased mini-muffin tin. Press in the bottom and up the sides of the cups in the muffin tins. Set aside the shells. Preheat the oven to 350 degrees.<br /><br />Filling:<br />Put the peaches, brown sugar, butter, vanilla, cinnamon, salt and nutmeg in a medium saucepan over medium heat. Cook until peaches are tender, about 30 minutes. Set aside.<br /><br />Crumb topping: Mix the flour, sugars, cinnamon and salt together in a bowl with a fork. Cut the butter in using two butter knives until it resembles small peas.<br /><br />Place a small scoop of the peach filling into each mini shell, filling to the top. Sprinkle on a good amount of the crumb topping pressing slightly to adhere. Place in the oven and bake for 20-25 minutes or until the top is slightly browned and the shells are a golden brown. Remove from the oven and let them cool in the pan for 3 minutes. remove them from the pan and let them cool on a cooling rack.Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com13tag:blogger.com,1999:blog-2026620848535052452.post-57856339547224411872010-10-15T00:02:00.002-04:002010-10-15T08:22:55.109-04:00Whoopie Pies-Week 3<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QhR0ko0CTmk_hiQL3chNYYaOt-GSxcj3X7TPeMZ9wPzbsZBwM3Yk59AQ5TJcpsI_FlihcXzTxP2Ms3BviqDVmkGNmQIkI51XuSQW-xTW8UllBDgJouRwACNKSQk_G9_2KrpLCwl0kgW7/s1600/whoopie+pies.jpg"><img id="BLOGGER_PHOTO_ID_5527160931576633170" style="display: block; margin: 0px auto 10px; width: 250px; height: 188px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QhR0ko0CTmk_hiQL3chNYYaOt-GSxcj3X7TPeMZ9wPzbsZBwM3Yk59AQ5TJcpsI_FlihcXzTxP2Ms3BviqDVmkGNmQIkI51XuSQW-xTW8UllBDgJouRwACNKSQk_G9_2KrpLCwl0kgW7/s320/whoopie+pies.jpg" border="0" /></a><br /><p>This week I chose to go with whoopie pies. It is my son, Blake's, birthday so these were perfect for today. There are so many ways you can make them. I have made them <a href="http://abbysweets.blogspot.com/2008/09/banana-peanut-butter-whoopie-pies.html">before</a> a while back, but wanted to go with a "cake" flavor this time around. You can definitely make these festive using Christmas sprinkles or color the batter. The filling possibilities are endless as well. </p><p>So, here we are at week 3, leaving 9 more to go!! There are over 50 cookie bakers, so that is alot of cookies each week! I don't think that any of us will have any trouble making our trays for this year!</p><p><br />Birthday Cake Whoopie Pies</p><p>For the cookies:</p>8 tbsp. unsalted butter, at room temperature<br />¾ cup sugar<br />2 tsp. vanilla extract<br />2 large eggs<br />2¼ cups all-purpose flour<br />1½ tsp. baking powder<br />¾ tsp. salt<br />½ cup milk<br /><br /><br />Preheat the oven to 375˚ F. Line two baking sheets with parchment paper or silicone baking mats. Combine the butter and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy, about 2 minutes. Blend in the eggs one at a time, beating well after each addition. Blend in the vanilla. In a medium bowl combine the flour, baking powder, and salt; whisk to combine. With the mixer on low speed, add the dry ingredients to the bowl, alternating with with the milk, and beating each addition just until incorporated.<br /><br />Using a cookie scoop, scoop your batter and place an inch or two apart. Bake 8-10 minutes, until the cookies are set (they should not brown.) Transfer to a wire rack to cool completely. Repeat with any remaining batter as necessary.<br /><br />Buttercream:<br />1 sticks of butter, room temperature<br />1 tsp vanilla extract<br />4 cups powdered sugar<br />2 Tbsp milk<br /><br />Cream the butter and vanilla together, gradually add the powdered sugar and milk until you get the consistency you want. Add more as needed.<br /><br />Chocolate Buttercream: Use the above recipe and add 4 heaping Tbsp.<br /><br /><pre>Week 3 Twelve Weeks of Christmas:<br /><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=43876" type="text/javascript"></script><br /><br /></pre>Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com37tag:blogger.com,1999:blog-2026620848535052452.post-1485993262028298982010-10-08T00:02:00.001-04:002010-10-08T06:58:06.611-04:00Oatmeal Raisin Cookies-Week 2<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphOTjOs-yYsqzUF72IHp8c0icaRg2Vo2N8tW2Xiot0GiIhAMxwPDOR29kSEz1ItAzKgi-SFtQj3o9GQF3R93v4SoXEL_H9WIw03LI-iKKv-Pw01goDdPHc23McArflhXwY2UMz82aQzj4/s1600/oatmeal+raisin+002.jpg"><img id="BLOGGER_PHOTO_ID_5525274500434410610" style="display: block; margin: 0px auto 10px; width: 240px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphOTjOs-yYsqzUF72IHp8c0icaRg2Vo2N8tW2Xiot0GiIhAMxwPDOR29kSEz1ItAzKgi-SFtQj3o9GQF3R93v4SoXEL_H9WIw03LI-iKKv-Pw01goDdPHc23McArflhXwY2UMz82aQzj4/s320/oatmeal+raisin+002.jpg" border="0" /></a> Here we are at week 2, and that leaves 10 to go...10 week until Christmas!! I have a confession..until now, I have never made an oatmeal raisin cookie. I have been married 16 years and these are the hubby's all time, hands down favorite, and I have never made them! I have not been a very good wifey. :) I guess the reason for that is because I never really like them. I think it's funny how your likings change. I eat things now that I would have never touched maybe 10 years ago. It's a funny thing. :)<br /><br />Although, I love a good goodie tray with all kinds of fancy things, I also think that sometimes simple is best. I think that every tray should have a simple chocolate chip cookie and now I think they need a simple oatmeal raisin cookie. These cookies are soft and chewy..sweet with a hint of cinnamon and they are just as good the next day.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2LRwXsD-aqxrn9IkOp8DSsg9d9JhTUNhJftTtrV363fL1odIzeC2Yzr59YqLXalyGM87xgNeCrYlVh_edqiz800YB0drmTARm0huzXgy5WwEgKPHy5-iL5r66oiir8wHqoVKhAo318U-/s1600/TwelveWeeksofChristmasCookies.jpg"><img id="BLOGGER_PHOTO_ID_5525274491641873650" style="display: block; margin: 0px auto 10px; width: 233px; height: 162px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2LRwXsD-aqxrn9IkOp8DSsg9d9JhTUNhJftTtrV363fL1odIzeC2Yzr59YqLXalyGM87xgNeCrYlVh_edqiz800YB0drmTARm0huzXgy5WwEgKPHy5-iL5r66oiir8wHqoVKhAo318U-/s320/TwelveWeeksofChristmasCookies.jpg" border="0" /></a> Oatmeal Raisin Cookies<br />From: Quaker Oats<br /><br />1/2 cup (1 stick) plus 6 tablespoons butter, softened<br />3/4 cup firmly packed brown sugar<br />1/2 cup granulated sugar<br />2 eggs<br />1 teaspoon vanilla<br />1-1/2 cups all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon ground cinnamon<br />1/2 teaspoon salt<br />3 cups oats<br />1 cup raisins<br /><br />Heat oven to 350°F.<br /><br />In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.<br /><br />Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.<br /><pre>Week 2 Twelve Weeks of Christmas: <script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=43875" type="text/javascript"></script> </pre>Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com37tag:blogger.com,1999:blog-2026620848535052452.post-10648710779957875532010-10-04T08:57:00.000-04:002010-10-04T08:59:23.638-04:00Chocolate Bundt Cake and Peanut Butter Glaze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgarecCqBsrPjEwfXTKdBpt4qwzjWCUo7No1fusujZJz-wfo0Mz_h2Vn2FOPrBObso8EllycszUumgsLeH9PObeRw_UmdDKTnaKRVU5lIZR2ztbfQ5pilowq47KfszmBuZz5BowLZRfqpj/s1600/pb+choco+cake+006.jpg"><img id="BLOGGER_PHOTO_ID_5523964552522790482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgarecCqBsrPjEwfXTKdBpt4qwzjWCUo7No1fusujZJz-wfo0Mz_h2Vn2FOPrBObso8EllycszUumgsLeH9PObeRw_UmdDKTnaKRVU5lIZR2ztbfQ5pilowq47KfszmBuZz5BowLZRfqpj/s320/pb+choco+cake+006.jpg" border="0" /></a><br />I needed something fairly quick and simple to make for our game day party on Saturday. Cake seems to go well for both the adults and kids and what better combo than peanut butter and chocolate? This seems to be my go to chocolate cake recipe when I want to make a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bundt</span> cake. It is from <a href="https://www.askinosie.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Askinosie</span> Chocolate</a> and is fabulous! I am out of their cocoa (I guess I should order some!), so I used what I had in the cabinet and it worked out fine. The PB glaze is something I just kind of winged, so we'll just have to go with it. :)<br /><br /><br /><a href="https://www.askinosie.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Askinosie</span></a> Chocolate Cake<br />2 cups sugar<br />2 cups flour<br />1 stick of butter<br />1/2 cup vegetable oil<br />4 Tbsp (heaping)<a href="http://askinosie.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Askinosie</span></a> cocoa powder<br />1 cup water<br />1/2 cup buttermilk<br />1 tsp vanilla<br />1/2 tsp salt<br />1 tsp baking soda<br />2 eggs<br /><br />Preheat oven to 350 degrees. Grease and flour 9x13 pan. (I used a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">bundt</span> pan)<br />Mix sugar and flour together in a large mixing bowl, set aside. Melt butter in a small pan on the stove. Add vegetable oil, cocoa and water. Bring to a boil. Pour cocoa mixture into sugar/flour mixture. Mix for 5 minutes. Add buttermilk, vanilla, salt, baking soda and eggs and mix again until thoroughly combined. Pour into baking pan, bake for 30-35 minutes. Let cake cool completely before serving.<br /><br /><br />Peanut Butter Glaze<br />Basically, here is what I did...heated about 1/2 cup milk and mixed in 1/4 cup of creamy peanut butter until smooth. I dumped some powdered sugar in the mixer bowl...probably around 2 cups?? and then I just added the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pb</span>/milk mixture until it came to the consistency I wanted. Simple enough, huh? :)Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com18tag:blogger.com,1999:blog-2026620848535052452.post-7532609344010910492010-10-01T00:04:00.001-04:002010-10-01T07:28:51.393-04:00Week 1--Cheesecake Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6iIdpv2od7N3ma6XpHuFlrVkMcXrlPCZPZWTbOC98iT1ez5yOuPK3ueAsm3Wf3an4t7MzXzqs-cMzMKRPGDAkrUkGyyn_eQkRrbLoF1J-nQSgQWI6zhbTpA5GZRGVYeOryfHLfWlEGbX/s1600/TwelveWeeksofChristmasCookies.jpg"><img id="BLOGGER_PHOTO_ID_5522315009545558210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 233px; CURSOR: hand; HEIGHT: 162px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6iIdpv2od7N3ma6XpHuFlrVkMcXrlPCZPZWTbOC98iT1ez5yOuPK3ueAsm3Wf3an4t7MzXzqs-cMzMKRPGDAkrUkGyyn_eQkRrbLoF1J-nQSgQWI6zhbTpA5GZRGVYeOryfHLfWlEGbX/s320/TwelveWeeksofChristmasCookies.jpg" border="0" /></a> I know it seem crazy to be talking about Christmas already, but I believe that you can never have too many cookies around the holidays. You may remember last year there was only a handful of us that baked, but I am so excited that this year we have close to 30 of us baking along...I can hardly stand myself thinking of all the cookies that will be made!<br /><br /><br /><br /><div><img id="BLOGGER_PHOTO_ID_5522315129971463810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFfF3uPC_FtlIl3lEpj5LzQtry4GTia2xZem78_IuJU8tkPp2X_rwch9NyoZ-ohtLqwP3VDt5k2iYFjf4-ncdqDSX7X5bKDkOC9IhcK34DUui9l_sZJg1o55gr0HuRkgwB7rE_mDPdvN0/s320/cheesecake+cookies+004.jpg" border="0" /></div><br /><br /><br /><br /><p>We are a family of cheesecake lovers, what better way to start off the first week with a cheesecake cookie? No better time than the present I say. I liked these cookies and will probably make these for my goodie trays this year. The texture reminded me of shortbread with a little tanginess (is that a word?!) from the cream cheese that is added. You could also roll these in any type of coating you want, I chose to go basic with graham cracker crumbs. You could also put some chocolate in the middle..I may go with a rolo candy in the middle the next time. The possibilities are endless on topping/filling combinations. Happy Cookie Baking!!!</p><br /><br /><p>Cheesecake Cookies</p><br /><br /><p>3/4 cup unsalted butter, softened<br />3 ounces cream cheese<br />2/3 cup sugar<br />1 tsp vanilla extract<br />2 cups All-Purpose Flour<br />Graham Cracker Crumbs, for coating</p><br /><br /><p>Preheat oven to 375 degrees. </p><br /><br /><p>In a large bowl, beat together butter, cream cheese, and sugar. Mix in vanilla extract. Stir in the flour until well combined. </p><br /><br /><p>Scoop the dough and form into 1" balls. Roll in graham cracker crumbs so cookie is covered. </p><br /><br /><p>Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.<br /><br /><br />Week 1 Twelve Weeks of Christmast:<br /> <script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=43874" type="text/javascript"></script>Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com59tag:blogger.com,1999:blog-2026620848535052452.post-24897334895997375092010-09-29T08:01:00.000-04:002010-09-29T08:04:44.607-04:00Pineapple Upside Down cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotefprEiD2BATQRFh1p3Su0eex8EeCsbVXalvm5Vz4wpCB_XLN7PM1PT37wFzyYRAPolF-4JRykLt3o90LZzbJUXHPN121-5MJM35FCOK_QFo6jvulx6JEx2NvpdxhqM4M-NJj1JJf2cY/s1600/pineapple+cupcakes.jpg"><img id="BLOGGER_PHOTO_ID_5520531666933773634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotefprEiD2BATQRFh1p3Su0eex8EeCsbVXalvm5Vz4wpCB_XLN7PM1PT37wFzyYRAPolF-4JRykLt3o90LZzbJUXHPN121-5MJM35FCOK_QFo6jvulx6JEx2NvpdxhqM4M-NJj1JJf2cY/s320/pineapple+cupcakes.jpg" border="0" /></a> Some people like, some people don't..I happen to love pineapple upside down cake. This was one of our desserts over the weekend, and it was so nice that you could just pick one up and go instead of having to cut a piece of it from a cake. I did have one little issue, I think I put too much of the brown sugar mixture in the bottom because it ended up coming out of the tops of the muffin pan and down in my oven causing my kitchen to look like we were in a fog..but it didn't effect the taste of these. They still had that sweet topping that we all love!<br /><br />Pineapple Upside Down Cupcakes<br /><br />Topping:<br />1/3 cup brown sugar, packed<br />1/3 cup unsalted butter, melted<br />12 pineapple rings, I used pineapple chunks<br />12 maraschino cherries<br /><br />Cake:<br />1 cup all purpose flour<br />3/4 cup sugar<br />1/2 tsp baking powder<br />1/4 cup unsalted butter, room temperature<br />1/2 cup pineapple, juice, reserved from can<br />1/2 tsp vanilla extract<br />1 egg<br /><br />Preheat oven to 350 degrees. Spray a 12 cup muffin pan with baking spray or grease with butter. Drain the pineapple, reserving the juice for the cake batter. Combine brown sugar and melted butter in a small bowl. Evenly divide among each of the muffin cups, about one teaspoon per cup. Cut about 1/3 out of each pineapple ring and arrange over the brown sugar mixture...this is where I just placed the pineapple chunks in a circle. :) Add a cherry in the center of each ring.<br /><br />In a mixing bowl, combine flour, sugar and baking powder. Add butter, pineapple juice and vanilla and beat on low until just combined. Increase speed to medium and beat two minutes. Add the egg and beat in until well incorporated. Evenly divide the batter among the muffin cups, filling each about 3/4 of the way full. Bake approximately 25-30 minutes until a toothpick inserted in the center comes out clean. Cool the cupcakes five minutes in the pan and then flip onto ta platter or covered rack.Aprilhttp://www.blogger.com/profile/12334048193871455143noreply@blogger.com15